2001: A Texas Folklore Odyssey

2001: A Texas Folklore Odyssey

Date: 2001
Creator: Abernethy, Francis Edward
Description: This volume of the Publications of the Texas Folklore Society "is a journey or odyssey through the Texas Folklore Society as of the year 2001 A.D. It contains a sample of the research that members of the Society were doing at the turn of the millennium as represented at the 1998, 1999, and 2000 meetings." The volume covers "a wide variety of contemporary and historical topics," including baby lore, stories about notable women, stories about food and cooking, information about the Model T Ford, and more (inside front cover). The index begins on page 339.
Contributing Partner: UNT Press
The North Texan, Volume 33, Number 4, Fall 1983

The North Texan, Volume 33, Number 4, Fall 1983

Date: Autumn 1983
Creator: North Texas State University
Description: The North Texan includes articles and notes about North Texas State University students, faculty, and alumni activities.
Contributing Partner: University Relations, Communications & Marketing department for UNT
Bread and Bread Making in the Home

Bread and Bread Making in the Home

Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927 & Wessling, Hannah L.
Description: "This bulletin attempts to describe in simple terms the general principles on which bread making is based and suggests an easy standard method for making yeast-raised wheat bread in the ordinary household. It also indicates how this standard recipe may be modified to make different types of yeast-raised bread, and gives a few other recipes for breads made from other cereals than wheat or raised by other means than yeast." -- p. 2
Contributing Partner: UNT Libraries Government Documents Department
How to Make Cottage Cheese on the Farm

How to Make Cottage Cheese on the Farm

Date: 1917
Creator: Matheson, K. J. & Cammack, F. R.
Description: "Cottage cheese can be made on the farm or in the home with little labor and expense. It is a palatable, nourishing product that furnishes a means of utilizing skim milk to excellent advantage. The directions given in this bulletin are for manufacturing cottage cheese either for home use or for marketing on a small scale." -- p. 2
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
Drying Fruits and Vegetables in the Home with Recipes for Cooking

Drying Fruits and Vegetables in the Home with Recipes for Cooking

Date: 1917
Creator: United States. Dept. of Agriculture.
Description: "Fruits and vegetables may be dried in the home by simple processes and stored for future use. Especially when canning is not feasible, or cans and jars are too expensive, drying offers a means of saving large quantities of surplus products which go to waste each year in garden and fruit plots. Drying also affords a way of conserving portions of food which are too small for canning. The drying may be done in the sun, over the kitchen stove, or before an electric fan. Manufacturers have placed driers on the market. Homemade driers are satisfactory.... The principles, methods, and equipment are described in the following pages." -- p. 2
Contributing Partner: UNT Libraries Government Documents Department
Currants and Gooseberries

Currants and Gooseberries

Date: 1922
Creator: Darrow, George M. (George McMillan), 1889-
Description: Revised edition. "This bulletin gives information with regard to the essential features of currant and gooseberry culture, indicates the regions in which these plants may be grown, and points out certain restrictions on their culture due to insect pests and diseases.... The reader will find helpful suggestions regarding the selection of varieties of currants and gooseberries for planting, as well as recipes for making some widely popular fruit products." -- p. 2
Contributing Partner: UNT Libraries Government Documents Department
Honey and Its Uses in the Home

Honey and Its Uses in the Home

Date: 1915
Creator: Hunt, Caroline Louisa, 1865-1927 & Atwater, Helen W.
Description: Report discussing the home production, use, and nutritional value of honey. Includes recipes.
Contributing Partner: UNT Libraries Government Documents Department
Home Uses for Muscadine Grapes

Home Uses for Muscadine Grapes

Date: 1917
Creator: Dearing, Charles
Description: "In the following pages, directions for preparing a large number of Muscadine grape products are given.... It is not asserted that these recipes can in no case be improved upon or that they represent the only desirable Muscadine grape products. It is recommended that the housekeeper who can obtain these grapes use this publication merely as a suggestive guide and exercise her ingenuity to devise additional useful methods of preparation." -- p. 2. Recipes are given for grape syrups, juice, jelly, canned grapes, spiced grapes, catsup, preserves, jam, marmalade, and mincemeat.
Contributing Partner: UNT Libraries Government Documents Department
Fig Growing in the South Atlantic and Gulf States

Fig Growing in the South Atlantic and Gulf States

Date: 1935
Creator: Gould, H. P.
Description: "This bulletin tells about growing figs in the South Atlantic and Gulf States and protecting the figs from diseases and insects; it discusses the varieties commonly grown, and suggests methods of making the fruit into desirable products for the table." -- p. ii
Contributing Partner: UNT Libraries Government Documents Department
Neufchâtel and Cream Cheese: Farm Manufacture and Use

Neufchâtel and Cream Cheese: Farm Manufacture and Use

Date: 1918
Creator: Matheson, K. J. & Cammack, F. R.
Description: This bulletin gives instructions for producing Neufchâtel and cream cheeses, which are soft cheeses that are useful in cooking. Also discusses the costs and equipment involved, as well as marketing techniques. Recipes included.
Contributing Partner: UNT Libraries Government Documents Department
Food for Young Children

Food for Young Children

Date: 1916
Creator: Hunt, Caroline Louisa, 1865-1927
Description: This report discusses how to plan and prepare nutritious meals for young children between three and six years old. Includes recipes.
Contributing Partner: UNT Libraries Government Documents Department
Sugar-Beet Sirup

Sugar-Beet Sirup

Date: 1917
Creator: Townsend, C. O. & Gore, H. C. (Herbert Charles), 1877-1957
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
School Lunches

School Lunches

Date: 1916
Creator: Hunt, Caroline Louisa, 1865-1927 & Ward, Mabel
Description: This report discusses the requirements of and most nutritious options for school lunches, whether prepared by a child's parents or provided by a child's school. Bread, milk, green vegetables and fruit are necessary for any nutritious lunch, but children may have a dessert as well. Includes suggestions for pricing lunches provided by the school.
Contributing Partner: UNT Libraries Government Documents Department
Fresh Fruit and Vegetables as Conservers of Other Staple Foods

Fresh Fruit and Vegetables as Conservers of Other Staple Foods

Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927
Description: "Under the present unusual conditions, when it is desirable to save staple foods and to reduce the amount of labor expended in transporting foods, special attention should be given to the possibility of using perishable food materials, particularly vegetables and fruits, near the place of their production. The purpose of this bulletin is to show how the use of these foods can be increased without lessening the food value or attractiveness of the diet or seriously altering food habits. In general, the bulletin points out that peas, beans, and similar legumes would be the most useful as protein (meat) savers; potatoes, sweet potatoes, and similar vegetables as starch savers; and fruits and sweet potatoes as possible sugar savers, while all fruits and green and succulent vegetables are valuable to supply the diet with mineral substances and with certain substances essential to health which are present in them and in many other foods in minute amounts. When vegetables are used to supply protein it is important to supplement them with some other food containing protein, and for this purpose milk, particularly skim milk (so often a by-product, and a perishable one as well), is important. By means of bills of fare ...
Contributing Partner: UNT Libraries Government Documents Department
Home Canning of Fruits and Vegetables As Taught to Canning Club Members in the Southern States

Home Canning of Fruits and Vegetables As Taught to Canning Club Members in the Southern States

Date: 1917
Creator: Creswell, Mary E. (Mary Ethel), b. 1878 & Powell, Ola, b. 1889
Description: "This bulletin will deal wholly with methods for canning, preserving, and jelly making. The directions given are chiefly for those products which seem most worth preserving in these ways, and the methods are those which seem best suited to the products." -- p. 3. Topics discussed including canning in glass, canning in tin, jams, fruit butters, marmalades, and jellies. Recipes included.
Contributing Partner: UNT Libraries Government Documents Department
Homemade Fireless Cookers and Their Use

Homemade Fireless Cookers and Their Use

Date: 1917
Creator: United States. Office of Home Economics.
Description: This report describes how to make a homemade fireless cooker and how to use it. Includes recipes for use with the cooker.
Contributing Partner: UNT Libraries Government Documents Department
How to Select Foods: [Part] 2. Cereal Foods

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

Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927 & Atwater, Helen W.
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
[News Script: News briefs]

[News Script: News briefs]

Date: March 1, 1951
Creator: WBAP-TV (Television station : Fort Worth, Tex.)
Description: Script from the WBAP-TV station in Fort Worth, Texas, covering a news story about a recipe contest sponsored by a Dallas meat packing company. Mrs. Olen S. Puckett of Big Springs received the grand prize for her picnic ham recipe.
Contributing Partner: UNT Libraries Special Collections
Recipe by Ruqayya for Sweet Bread

Recipe by Ruqayya for Sweet Bread

Date: July 26, 2010
Creator: Ruqayya
Description: Recording of Ruqayya sharing a recipe for “Diram Phiti”, or a sweet bread cake, in the Nagar dialect. Grain is germinated, then ground into flour and fermented. This flour is made into dough, and cooked o an iron pan in individual patties.
Contributing Partner: UNT College of Information
Recipe by Ruqayya for Meat Pizza

Recipe by Ruqayya for Meat Pizza

Date: July 26, 2010
Creator: Ruqayya
Description: Recording of Ruqayya sharing a recipe for “Chap Shuro”, or a meat pizza, in the Nagar dialect.. Minced meat is spiced and placed between two flat-rolled doughs, and baked.
Contributing Partner: UNT College of Information
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
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
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
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