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

Split pea soup;

[283]

Sponge;

[127]

cake; [347]

how to secure the best temperature; [127]

when sufficiently light; [129]

Spoons, kind to be used in measuring;

[55]

Squash, baked;