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

custard; [325]

fruit mold; [304]

molded; [89]

nutritive value of; [89]

pie; [339]

pudding; [325]

recipes for cooking of; [89]

with fig sauce; [89]

with fresh fruit; [89]

Fat, decomposition by the action of heat;