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

nitrogenous, subject to rapid decomposition; [118]

proportions of; [28]

uses of; [27]

Food for infants;

[444]

for infants, quantity of; [445]

for the aged and the very young; [439]

for the aged, requirements for; [439]

for the sick; [418]

for the sick, to heat; [420]