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

boiled; [250]

digestion of; [39]

hash; [250]

preparation and cooking of; [249]

recipes for cooking; [250]

salad; [250]

with celery; [250]

with tomatoes; [250]

Cake, general directions for making;