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16°. pp.246 (2) + 2 tavv. fotoinc. con ritratti degli Autt. T. tela edit.. tit. oro al piatto e al dor. Dopo alcuni capitoli su proprietà e preparazione dei cibi (Function of fodds. Food combinations. Effect of cooking foods. Mastication. Feeding children....) e tavole sinottiche (Flesh foods. Dried foods. Green vegetables. Dairy products. Nuts shelled. Fruits and berries). vengono date le ricette. divise in: Soups; Vegetables; Flesh foods; Eggs; Cereals; Sandwiches; Nuts; Salads; Fruit and fruit dishes; Melons; Evaporated fruits; Cheese and junket; Cake. pudding and pies; Jellies; Moussés. sauces and whips; Creams; Ice creams. ices and drinks; Menus for 7 days; Banquets menus. |
Uncooked foods and how to use them. A treatise on how to get highest form of animal energy from food. with recipes for preparation. healtful combination and menus.
