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

[223]

cauliflower; [252]

egg plant; [262]

potatoes; [237]

turnips; [242]

vegetable oyster; [264]

Scallops;

[409]

School lunches;

[546]