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cHAPTER PAGE I Food Values
The Art of Preparing Foods
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add the milk Add the salt add the sugar apples baking powder beans Beat the egg beaten egg Boiled Dressing bread crumbs cake Calories in recipe Carbo celery salt colander cold water cornstarch cup butter cup chopped cup cream cup diced cup milk cups flour cups water double boiler Drain dry ingredients egg-yolks Fat hydrate Total flavoring fruit grated onion heat hot milk hot water hour hydrate Total Calories hydrochloric acid jelly liquid mashed melted butter mixture moderate oven nicely browned nuts Nuttolene onion orange peas Peel pineapple pint potatoes Protein Fat hydrate Protose put to cook quart recipe Calories remove rice SALAD salted water Savora serving 2y2 oz serving 3 oz serving 4j4 oz Sift slices SOUP spoon syrup tablespoon lemon juice tablespoons flour tablespoons sugar teaspoon soda tender thickened toasted twenty minutes Vegetable Gelatine water y2 Whipped Cream White Sauce y2 cup y2 teaspoon salt