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

Raw eggs;

[431]

potato yeast; [140]

Recipes for canning fruit;

[200]

for cooking rye; [101]

for steamed pudding; [332]

for unfermented bread; [156]

for yeast; [140]

Red rice mold;