UNT Libraries Government Documents Department - 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.

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.

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.

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-

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.

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.

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.

Cooking cured pork.

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

Poultry as food.

Description: Discusses the use of poultry in the American diet.
Date: 1903
Creator: United States. Department of Agriculture.

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-

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)

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.

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.

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.

Rabbit recipes.

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

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.

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.

Milk and its uses in the home.

Description: A consumer guide to buying, storing, and using milk.
Date: August 1921
Creator: United States. Department of Agriculture. States Relations Service.

Milk and its uses in the home.

Description: A consumer guide to buying, storing, and using milk.
Date: July 1923
Creator: United States. Department of Agriculture. States Relations Service.

Recipes for evaporated apple rings.

Description: Provides recipes using evaporated apple rings as the main ingredient. (Evaporated apples contain more moisture than traditional dried apples.)
Date: April 1950
Creator: Kirkpatrick, Mary E. & Murray, Hazel B.

Soybeans for the table.

Description: Describes the versatile nature of the soybean in cooking and provides recipes which contain soybeans.
Date: October 1938
Creator: Whiteman, Elizabeth Fuller & Keyt, Ellen Kingsley.

Lamb and mutton and their use in the diet.

Description: Suggests ways to prepare lamb and mutton for the table and of combining them with other ingredients of suitable flavor.
Date: June 1923
Creator: United States. Department of Agriculture. States Relations Service.