Revised Science in the Kitchen
By Mrs. E. E. Kellogg
BY MRS. E. E. KELLOGG, A. M. THIS well-known work has just been revised and greatly improved. It contains about 500 pages, and is gotten up in a style which is popular, attractive, and substantial. The subject-matter is from a scientific standpoint, and at the same time practical, presenting the best methods of preparing foods. The many new illustrations of the methods and different stages of progress in making the many dishes, is a particular feature of the new edition. Over eight hundred tested recipes are given, and the whole is the embodied result of research and experiment by Mrs. Kellogg and her staff. Bound in oilcloth cover—which can be washed—a neat and attractive book. Postpaid to any address for $1.90.