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

Scotch milled; [96]

soup; [415]

used for bread making; [96]

Batter for bread, test for lightness of;

[129]

pudding; [332]

Beans;

[222]

boiled in a bag; [223]

green, description of; [264]