Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

[Eating between meals]

[Education of the appetite]

[Inherited appetites and tendencies]

[Table topics.]

[Fragments and Left-over Foods]

[Preserving and utilizing the left-over fragments]

[Precautions to be observed]

[Uses of stale bread]

[To insure perfect preservation of fragments]

[Preparation of zwieback and croutons]