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

[Evils of chemical bread raising]

[Rochelle salts in baking powders]

[General directions]

[Gem irons]

[Perforated sheet-iron pan for rolls]

[Unfermented batter breads]

[Unfermented dough breads]

[Recipes:]

[Whole-wheat puffs]

[Whole-wheat puffs No. 2]