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

[The apricot]

[The cherry]

[The olive; its cultivation and preservation]

[The date, description and uses of]

[The orange]

[The lemon]

[The sweet lemon or bergamot]

[The citron]

[The lime]

[The grape-fruit]