How to use whole and nonfat dry milk.

How to use whole and nonfat dry milk.

Date: October 1949
Creator: Swickard, Mary T.
Description: Discusses the nutritional benefits of milk for adults and children. Pages 6-31 contain recipes using whole and nonfat dry milk.
Contributing Partner: UNT Libraries Government Documents Department
Recipes for evaporated apple rings.

Recipes for evaporated apple rings.

Date: April 1950
Creator: Kirkpatrick, Mary E. & Murray, Hazel B.
Description: Provides recipes using evaporated apple rings as the main ingredient. (Evaporated apples contain more moisture than traditional dried apples.)
Contributing Partner: UNT Libraries Government Documents Department
Bread and the Principles of Bread Making

Bread and the Principles of Bread Making

Date: 1900
Creator: Atwater, Helen W.
Description: Report discussing the different factors and principles behind bread making, including types of grain, yeast, dough, baking methods, chemical composition, and its nutritional values.
Contributing Partner: UNT Libraries Government Documents Department
Homemade bread, cake, and pastry.

Homemade bread, cake, and pastry.

Date: 1940
Creator: King, Florance Beeson, 1889- & Freeman, Adelle B. (Adelle Blachly), 1884-
Description: A guide to baking a variety of yeast breads, quick breads, pastry, cakes, cookies, and doughnuts. In addition to numerous recipes, this pamphlet includes detailed descriptions of various flours, and instructions for making home-grown yeasts.
Contributing Partner: UNT Libraries Government Documents Department
School lunch recipes using dried fruits.

School lunch recipes using dried fruits.

Date: August 1948
Creator: United States. Bureau of Human Nutrition and Home Economics.
Description: Contains several recipes using dried fruit in school lunches. Includes general directions for handling dried fruit during the preparation stages.
Contributing Partner: UNT Libraries Government Documents Department
School lunch recipes using nonfat dry milk.

School lunch recipes using nonfat dry milk.

Date: April 1948
Creator: United States. Bureau of Human Nutrition and Home Economics.
Description: A collection of quantity recipes for school lunches using nonfat dry milk. Includes general directions for handling dried milk during the preparation stages.
Contributing Partner: UNT Libraries Government Documents Department