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Science in the Kitchen. by Mrs. E. E. Kellogg
page 34 of 1113 (03%)
Tomato and okra soup
Tomato soup with vermicelli
Vegetable oyster soup
Vegetable soup
Vegetable soup No. 2
Vegetable soup No. 3
Vegetable soup No. 4
Velvet Soup
Vermicelli soup No. 2
White celery soup
Table topics.

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
Preparation of zwieback
Preparation of toast
_Recipes_:
Apple toast
Apricot toast
Asparagus toast
Banana toast
Berry toast
Berry toast No. 2
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