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

[95]

rye; [101]

wheat; [86], [87]

Rolls;

[145]

Rose cream;

[355]

Rough rice;

[98]

Rust, to remove;