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

[343]

heat required for baking; [344]

icing for; [346]

made light with yeast; [344]

recipes for making; [344]

Calves' brains;

[392]

Candies;

[449]

Cane sugar;