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

Double boiler;

[53]

,

[81]

in the preparation of gravies; [351]

in the preparation of gruels; [421]

substitute for; [81]

Double broth;

[414]

Dough;