Science in the Kitchen. by Mrs. E. E. Kellogg
page 58 of 1113 (05%)
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 |
|


