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

[320]

,

[325]

Currantade;

[434]

Currant jelly;

[437]

puffs; [157]

Custard, boiled;

[322]