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

[281]

gravy with rice; [226]

Lentil meal;

[225]

puree; [226]

soup; [281]

toast; [292]

Lentils, description of;

[225]