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

[Effects of hard water upon the legumes]

[Temperature of water for cooking]

[Amount of water required]

[Addition of salt to legumes]

[Peas, description of]

[Buying votes with peas]

[A commemorative dinner]

[Peas bainocks]

[Peas sausages]

[Peas pudding]