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

[Foods]

[Properties of food]

[Food elements]

[Uses of food elements]

[Proper combinations of food]

[Proper proportion of food elements]

[Condiments]

[Relation of condiments to intemperance]

[Variety in food]

[Table topics.]