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Science in the Kitchen. by Mrs. E. E. Kellogg
page 58 of 1113 (05%)
Orangeade
Plain lemonade
Slippery elm tea
Toast water
Tamarind water
Bread
_Recipes_;
Diabetic biscuit
Diabetic biscuit No. 2
Gluten meal gems
Jellies and other desserts for the side
_Recipes_:
Arrowroot jelly
Arrowroot blancmange
Currant jelly
Iceland moss jelly
Iceland moss blancmange
Orange whey
White custard
Table topics.

FOOD FOR THE AGED AND THE VERY YOUNG
Requisites of food for the aged
Stimulating diet not necessary
Flesh food unsuitable
Bill of fare
Quantity of food for the aged
Heavy meals a tax upon digestion
Cornaro's testimony
Diet for the young
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