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

[Breakfast Dishes]

[Importance of a good breakfast]

[Requirements for a good breakfast]

[Pernicious custom of using fried and indigestible foods for breakfast]

[Use of salted foods an auxiliary to the drink habit]

[The ideal breakfast]

[Use of fruit for breakfast]

[Grains for breakfast]

[An appetizing dish]