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

to stuff; [406]

to truss; [405]

Fowls, digestion of;

[39]

Fragments and left-over food;

[452]

French butter;

[378]

rolls; [145]

Fresh fruit compote;