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

[127]

Variety cake;

[348]

Veal;

[402]

comparative nutritive value of; [392]

rules for selection of; [393]

Vegetable broth;

[426]

,