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

Succotash;

[224]

Sugar;

[78]

amount of required, in canning; [196]

cane; [26]

crisps; [348]

excess of in fruit jelly; [204]

fruit; [26]

grape; [26]