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

[138]

Starch;

[26]

,

[78]

action of cold water upon; [53]

action of hot water upon; [53]

Steak, pan broiled;

[399]

Steam cooker;