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

Beaumont's experiments;

[29]

Beef, broiled;

[399]

broth and oatmeal

comparative food value of; [392]

digestion of; [39]

economy and adaptability in selection of; [398]

jerked; [394]