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

sweet, preparation and cooking of; [238], [239]

yeast in bread making; [140]

Pot barley;

[96]

roast lamb; [401]

Poultry and game;

[402]

and game, recipes for cooking; [406]

less stimulating than game; [402]