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Fresh Fruit and Vegetables as Conservers of Other Staple Foods

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 and recipes practical application is made of the principles set forth in the bulletin." -- p. 2
Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927
Partner: UNT Libraries Government Documents Department

Home Laundering

Description: Report giving recommendations for easing the burden on housekeepers of washing and ironing laundry at home. Among the most important labor-saving devices for housekeepers is the establishment of a separate room in the home for laundry. The laundry room should be furnished with equipment such as tubs, wringers, washboards, boilers, and irons. Laundering methods are also discussed as well as community and commercial laundries.
Date: 1920
Creator: Balderston, Lydia Ray
Partner: UNT Libraries Government Documents Department

Food for Young Children

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

Selection and Care of Clothing

Description: "The cost of clothing has been rising rapidly; therefore more than ever we need to know how to choose and use our garments wisely. This bulletin gives practical suggestions as to how to select clothing that will be both attractive and durable and how to care for it so that it will render full service." -- p. 2
Date: 1920
Creator: Baldt, Laura I. (Laura Irene)
Partner: UNT Libraries Government Documents Department

Home Canning by the One-Period Cold-Pack Method: Taught to Canning Club Members in the Northern and Western States

Description: "Without previous experience, and with no other equipment than that to be found in almost every home, anyone, adult or child, should be able to can food satisfactorily by the method described in this bulletin. By this method various vegetables, soups, meat, fish, and practically any other foods or combination of foods can be canned, as well as fruits and tomatoes, the products most commonly canned. The few simple, general rules necessary for successful canning, by the one-period, cold-pack method, and specific directions covering practically all foods that may be canned, are set out in the following pages." -- p. 2
Date: 1917
Creator: Benson, O. H. (Oscar Herman), 1875-1951
Partner: UNT Libraries Government Documents Department

Bread and Bread Making in the Home

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
Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927 & Wessling, Hannah L.
Partner: UNT Libraries Government Documents Department

How to Select Foods: [Part] 1. What the Body Needs

Description: "This bulletin does not attempt to make definite suggestions for obtaining food at low cost or to recommend any special foods or combinations of foods. It tells very simply what the body needs to obtain from its food for building its tissues, keeping it in good working order, and providing it with fuel or energy for its muscular work. It shows in a general way how the different food materials meet these needs and groups them according to their uses in the body. It suggests that, by remembering these groups and having them all suitably represented in the daily diet, the housekeeper can easily plan attractive meals which meet the needs of her family without waste of money or material." -- p. 2
Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927 & Atwater, Helen W.
Partner: UNT Libraries Government Documents Department

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

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
Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927 & Atwater, Helen W.
Partner: UNT Libraries Government Documents Department

How to Select Foods: [Part] 3. Foods Rich in Protein

Description: "This bulletin deals with food materials which are rich in protein and tells why the body needs this nutrient and how much is supplied by different foods. Since the protein foods include many of the more expensive foods in common use, and since an adequate supply of protein is essential to the growth and upkeep of the body, it is especially important for the housekeeper to know how much her family needs and to be able to choose the materials which, in her particular circumstances, will best provide the proper kind and amount." -- p. 2
Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927 & Atwater, Helen W.
Partner: UNT Libraries Government Documents Department

School Lunches

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.
Date: 1916
Creator: Hunt, Caroline Louisa, 1865-1927 & Ward, Mabel
Partner: UNT Libraries Government Documents Department

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

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.
Date: 1917
Creator: Creswell, Mary E. (Mary Ethel), b. 1878 & Powell, Ola, b. 1889
Partner: UNT Libraries Government Documents Department

Preservation of Vegetables by Fermentation and Salting

Description: "Among the practical methods of conserving surplus food, especially worthy of consideration at this time, are those based on preservation by fermentation and salting or brining.... The object of this bulletin is to describe and explain methods of preservation [of vegetables] by fermenting and salting, to indicate the purposes to which they are especially applicable, and to tell how the preserved products can best be prepared for table use. The methods are not given with the view that they will be substituted for canning or drying, but simply for the purpose of making housekeepers more familiar with additional methods of preserving foods which they may use if they so desire." -- p. 2
Date: 1917
Creator: Round, L. A. (Lester Angell) & Lang, H. L.
Partner: UNT Libraries Government Documents Department