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

[176]

directions for serving; [180]

Menu cards;

[468]

Metate;

[148]

Micro-organisms in gelatine;

[313]

Milk, absorbent properties of;

[367]