Government Documents A to Z Digitization Project - 1,074 Matching Results

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School lunch recipes for main dishes and desserts.

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.
Date: February 1953
Creator: United States. Bureau of Human Nutrition and Home Economics.
Partner: UNT Libraries Government Documents Department

School lunch recipes using dried fruits.

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

Eggs at any meal.

Description: Discusses the nutritional value and versatility of the egg; provides recipes and suggests ways to use eggs in a variety dishes and sauces.
Date: April 1931
Creator: Alexander, Lucy M. (Lucy Maclay), 1888- & Yeatman, Fanny Walker, b. 1876.
Partner: UNT Libraries Government Documents Department

Bamboo in the United States : description, culture, and utilization.

Description: Describes the different varieties of bamboo and how to cultivate them. Provides information on insect pests and preparing bamboo for market. Discusses ways in which bamboo can be used on the farm, in the home, and for manufactured products.
Date: June 1961
Creator: Young, Robert A. (Robert Armstrong), b. 1876 & Haun, J. R. (Joseph Rhodes), 1922-
Partner: UNT Libraries Government Documents Department

Home utilization of muscadine grapes.

Description: Describes the necessary equipment and procedures for making muscadine grape products at home on the farm.
Date: September 1936
Creator: Dearing, Charles.
Partner: UNT Libraries Government Documents Department

How to choose and use apples.

Description: Describes how to select an apple, what it is used for, and the proper way to store it.
Date: July 1951
Creator: United States. Extension Service.
Partner: UNT Libraries Government Documents Department

Beans, peas, and other legumes as food.

Description: Describes several varieties of beans, peas, and other legumes. Discusses the composition and digestibility of legumes such as beans, peas, lentils, and peanuts. Discusses several different ways to prepare them for use in foods or other products.
Date: November 15, 1906
Creator: United States. Department of Agriculture.
Partner: UNT Libraries Government Documents Department

Cooking beef according to the cut.

Description: Discusses the nutritional value and versatility of beef; provides recipes and methods for its preparation in various dishes.
Date: October 1928
Creator: Alexander, Lucy M. (Lucy Maclay), 1888- & Yeatman, Fanny Walker, b. 1876.
Partner: UNT Libraries Government Documents Department

Cooking cured pork.

Description: Provides recipes for cooking cured pork.
Date: 1931
Creator: Alexander, Lucy M. (Lucy Maclay), 1888- & Yeatman, Fanny Walker, b. 1876.
Partner: UNT Libraries Government Documents Department

The dasheen : a southern root crop for home use and market.

Description: Describes the characteristics of the dasheen or taro; also provides marketing methods and dasheen recipes.
Date: December 1936
Creator: Young, Robert A. (Robert Armstrong), b. 1876
Partner: UNT Libraries Government Documents Department

Poultry as food.

Description: Discusses the use of poultry in the American diet.
Date: 1903
Creator: United States. Department of Agriculture.
Partner: UNT Libraries Government Documents Department

Farm slaughtering and use of lamb and mutton.

Description: Describes the use of lamb and mutton in meals, and methods for slaughtering, butchering, and preparing it. Discusses the reasons for its limited use.
Date: December 1920
Creator: Potts, C. G.
Partner: UNT Libraries Government Documents Department

Fats and oils for cooking and table use.

Description: Provides information about different kinds of fats and oils, their cost, and uses in cooking.
Date: 1940
Creator: Whiteman, Elizabeth Fuller & King, Florance Beeson, 1889-
Partner: UNT Libraries Government Documents Department

Making and using cottage cheese in the home.

Description: Describes methods, ingredients, and equipment used for making cottage cheese at home. Includes several recipes.
Date: 1936
Creator: Matheson, K. J. (Kenneth Jesse), 1885-1940 & Hoover, Jessie M. (Jessie May)
Partner: UNT Libraries Government Documents Department

Meats : composition and cooking.

Description: Discusses the composition of different types of meat, their texture and flavor, the cuts, and how to prepare them. Includes detailed composition and calorie charts.
Date: 1908
Creator: United States. Department of Agriculture.
Partner: UNT Libraries Government Documents Department

How to use whole and nonfat dry milk.

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

Pork in preferred ways.

Description: Describes various ways to prepare pork and includes recipes.
Date: August 1929
Creator: Alexander, Lucy M. (Lucy Maclay), 1888-
Partner: UNT Libraries Government Documents Department

How to choose and use potatoes.

Description: Provides simple instructions for choosing, storing, and cooking potatoes.
Date: July 1950
Creator: United States. Department of Agriculture.
Partner: UNT Libraries Government Documents Department

Rabbit recipes.

Description: Recipes for dishes made with rabbit meat.
Date: July 1930
Creator: Yeatman, Fanny Walker, b. 1876 & Stienbarger, Mabel C.
Partner: UNT Libraries Government Documents Department

How to choose and use cabbage.

Description: Provides simple instructions for choosing, storing, and cooking cabbage.
Date: July 1950
Creator: United States. Department of Agriculture.
Partner: UNT Libraries Government Documents Department

How to choose and use carrots.

Description: Provides simple instructions for choosing the best quality carrots, storing them, and cooking them.
Date: July 1950
Creator: United States. Department of Agriculture.
Partner: UNT Libraries Government Documents Department

Milk for the family.

Description: Provides advice for selecting, storing, and using milk products. Explains the nutritive value of milk.
Date: 1940
Creator: Carpenter, Rowena Schmidt, b. 1894.
Partner: UNT Libraries Government Documents Department