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

Artificial butter;

[373]

feeding; [446]

foods, digestibility of; [445]

human milk; [444]

Art of dining, the;

[456]

Asparagus;

[254]

and peas; [255]