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

[Digestibility of the potato]

[New potatoes]

[Preparation and cooking]

[Recipes:]

[Potatoes boiled in "jackets"]

[Boiled potatoes without skins]

[Steamed potatoes]

[Roasted potatoes]

[Baked potatoes]

[Stuffed potatoes]