School lunch recipes using nonfat dry milk. Page: 2
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Dry Mixes with Nonfat Dry Milk
Nonfat dry milk is well adapted for use in dry mixes for baked products
such as biscuits, muffins, gingerbread, and cookies. These mixes
have become increasingly popular in the school lunch. They are economical,
convenient, and can be kept always on hand for emergencies.
The mixes can be prepared on days when the work load is light or during
the afternoon when advance preparation is being done.
Directions for preparing and using mixes are given on pages 8 to 16.
If more than 100 portions are needed, the recipes can be successfully
Store the mixes in tightly covered containers in a cool place.
Recipes in this Publication
The recipes in this publication have been developed in the quantityrecipe
laboratory of the Bureau of Human Nutrition and Home Economics.
They have been tested in a number of schools and found acceptable
for school lunch use.
The main dishes conform to the requirements for Type A meals as
set up by the Production and Marketing Administration, that is, the
amount of protein-rich food, other than milk, in each serving of any
main dish is at least 2 ounces before cooking. The milk used in cook -
ing or in other methods of preparation contributes additional protein
and other values to the meal.
The recipes have been arranged. so that they can be cut apart and
added in the' proper place to the card file, School Lunch Recipes
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United States. Bureau of Human Nutrition and Home Economics. School lunch recipes using nonfat dry milk., book, April 1948; Washington D.C.. (digital.library.unt.edu/ark:/67531/metadc9484/m1/4/: accessed July 20, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.