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

[435]

potatoes; [233]

Iron rust;

[57]

utensils; [57]

Ivory handles;

[477]

Jam pudding;

[305]

Japanned goods;