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

Grains;

[78]

an economical food

and liquids employed for cooking; [82]

composition of; [78]

digestibility of; [78]

for the sick; [429]

for breakfast; [84]

importance of variety and use of; [79]