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

[Stewed celery]

[Stewed celery No. 2]

[Celery with tomato sauce]

[Celery and potato hash]

[Asparagus, description of]

[Preparation and cooking]

[Recipes:]

[Asparagus and peas]

[Asparagus Points]

[Asparagus on toast]