How to Select Foods: [Part] 2. Cereal Foods

How to Select Foods: [Part] 2. Cereal Foods

Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927
Description: "The present bulletin deals with foods rich in starch and particularly with the cereals and foods made from them. These are mild-flavored, comparatively inexpensive foods which yield energy to the body. They also yield varying amounts of tissue-building and body-regulating substances. If they are combined with well-chosen materials from the other foods groups, they can be used safely as the main part of the ration. With wise planning such a diet can be made adequate, attractive, and at the same time economical." -- p. 2
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
Rice as food.

Rice as food.

Date: May 1921
Creator: United States. Dept. of Agriculture. Office of Home Economics.
Description: Describes the international importance of rice; provides various dishes, recipes, tips, and cooking methods, all revolving around rice as a main foodstuff.
Contributing Partner: UNT Libraries Government Documents Department
Lamb as you like it.

Lamb as you like it.

Date: November 1930
Creator: Alexander, Lucy M. (Lucy Maclay), 1888-
Description: Describes uses for lamb meat in meals; provides recipes and methods for its preparation in various dishes.
Contributing Partner: UNT Libraries Government Documents Department
Pork in preferred ways.

Pork in preferred ways.

Date: August 1929
Creator: Alexander, Lucy M. (Lucy Maclay), 1888-
Description: Describes various ways to prepare pork and includes recipes.
Contributing Partner: UNT Libraries Government Documents Department
Lamb and mutton and their use in the diet.

Lamb and mutton and their use in the diet.

Date: June 1923
Creator: United States. Dept. of Agriculture. States Relations Service.
Description: Suggests ways to prepare lamb and mutton for the table and of combining them with other ingredients of suitable flavor.
Contributing Partner: UNT Libraries Government Documents Department
Experiment Station Work, [Volume] 49

Experiment Station Work, [Volume] 49

Date: 1910
Creator: United States. Office of Experiment Stations.
Description: Bulletin issued by the U. S. Department of Agriculture compiling selected articles from the Agricultural Experiment Stations. This bulletin contains articles on: Tillage v. Sod Mulch in Orchards, Ear Characters of Seed Corn, Seed Disinfection, Blackleg of the Irish Potato, Progress in Horse Breeding, and Sweet Potatoes.
Contributing Partner: UNT Libraries Government Documents Department
Production of roselle.

Production of roselle.

Date: December 1937
Creator: Beattie, James H. (James Herbert), b. 1882.
Description: A brief guide to growing, harvesting, and using roselle. Includes recipes for making jelly, jam, or drinks from the plant.
Contributing Partner: UNT Libraries Government Documents Department
School lunch recipes for main dishes and desserts.

School lunch recipes for main dishes and desserts.

Date: February 1953
Creator: United States. Bureau of Human Nutrition and Home Economics.
Description: A collection of large quantity recipes intended for school lunches. Includes recipes for main dishes, salad, and desserts. The recipes were laboratory-tested and field-tested by the U.S. Bureau of Human Nutrition and Home Economics.
Contributing Partner: UNT Libraries Government Documents Department
Sugar-Beet Sirup

Sugar-Beet Sirup

Date: 1917
Creator: Townsend, C. O.
Description: "This bulletin tells how to grow sugar beets in the garden and describes a simple process of making from them a palatable and nutritious table syrup with a pleasant flavor.... All sugar beets, if properly handled, will produce syrup. The beets are cut into thin slices and soaked in hot water to extract the sugar. The liquid is then boilded down to the thickness desired. Detailed directions are given in the following pages." -- p. 2
Contributing Partner: UNT Libraries Government Documents Department
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