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

[Frying]

[Evaporation]

[Adding foods to boiling liquids]

[Measuring]

[Comparative table of weights and measures]

[Mixing the material]

[Stirring]

[Beating]

[Kneading]

[Temperature]