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

stewed; [266]

the history; [220]

Pecan, the;

[214]

Pectic acid;

[165]

Pemmican;

[394]

Peptonized gruel;

[424]