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

[353]

Food amount required;

[42]

apologies for; [469]

Food elements;

[25]

changes in by cooking; [45]

correct proportion of in wheat; [79]

deficiency of; [43]

excess of; [42]