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 blackberry]

[The mulberry]

[The melon]

[The fig, its antiquity and cultivation]

[The banana]

[Banana meal]

[The pineapple]

[Fresh fruit for the table]

[Selection of fruit for the table]

[Directions for serving fruits]