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

[251]

recipes; [251]

Broiled beef;

[399]

Broiled birds;

[406]

fish; [410]

mutton chop; [401]

potato; [238]

steak; [430]