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

[246]

preparation and cooking; [245]

stewed; [246]

with egg sauce; [246]

Casein;

[26]

,

[78]

,

[365]