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

Bread and apricot pudding;

[323]

and fig pudding; [323]

and fruit custard; [332]

articles from which prepared; [110]

care after baking; [136]

corn; [146]

corn, digestion of; [39]

custard, steamed; [333]

custard pudding; [332]