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

[Lemon syrup No 2]

[Blackberry syrup]

[Fruit ices]

[Nuts]

[Composition and nutritive value of]

[The almond]

[Almond bread]

[The Brazil nut]

[The cocoanut, its uses in tropical countries]

[The chestnut]