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

for coloring soup brown; [415]

sauce; [352]

Carrots;

[245]

digestibility of; [245]

pie; [338]

pudding; [323]

recipes for cooking; [246]

soup; [278]

Carrots boiled;