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; [373]

digestion of; [39]

emulsified; [378]

French; [378]

good, test for; [372]

in ancient times; [373]

in bread; [127]

keeping qualities of; [375]

making; [374]

Butterine;