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

[Recipes:]

[To blanch almonds]

[Boiled chestnuts]

[Mashed chestnuts]

[Baked chestnuts]

[To keep nuts fresh]

[Table topics.]

[The Legumes]

[Composition and nutritive value]

[Legumes as a substitute for animal food]