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

made of fruit, grains, bread, etc., recipes for; [302]

made with, gelatine, recipes for; [314]

molded; [293]

objections to; [296]

with crusts, recipes for; [317]

with manioca; [312]

with sago; [311], [312]

with tapioca, recipes for; [309]

with tapioca; [309]

Devonshire cream;