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

Gasoline and gas;

[47]

Gastric juice;

[36]

Geese and ducks, suggestions for selection of;

[404]

Gelatine, a culture medium;

[313]

custard; [315]

nutritive value of; [313]