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

recipes for cooking; [186]

stale; [167]

structure of; [165]

their value as nutrients; [165]

Frumenty;

[87]

,

[293]

Frying;

[53]