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

[292]

Duck, digestion of;

[39]

Eating between meals;

[449]

hastily; [40]

too much; [42]

when tired; [42]

Effects of cooking fat;

[53]