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

Scientific cookery, principles of;

[47]

Scotch broth;

[283]

milled barley; [96]

Scrambled eggs;

[386]

Scraped steak;

[430]

Sea kale;