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2001: A Texas Folklore Odyssey

Description: This volume of the Publications of the Texas Folklore Society "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.
Date: 2001
Creator: Abernethy, Francis Edward
Item Type: Refine your search to only Book
Partner: UNT Press
open access

2001: A Texas Folklore Odyssey

Description: This volume of the Publications of the Texas Folklore Society "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.
Date: 2017
Creator: Abernethy, Francis Edward
Item Type: Refine your search to only Book
Partner: UNT Press
open access

Lamb as You Like It.

Description: Describes uses for lamb meat in meals; provides recipes and methods for its preparation in various dishes.
Date: November 1930
Creator: Alexander, Lucy M. (Lucy Maclay), 1888-
Item Type: Refine your search to only Book
Partner: UNT Libraries Government Documents Department
open access

Cooking Cured Pork.

Description: Provides recipes for cooking cured pork.
Date: 1931
Creator: Alexander, Lucy M. (Lucy Maclay), 1888- & Yeatman, Fanny Walker, b. 1876
Item Type: Refine your search to only Book
Partner: UNT Libraries Government Documents Department
open access

Production of Roselle.

Description: A brief guide to growing, harvesting, and using roselle. Includes recipes for making jelly, jam, or drinks from the plant.
Date: December 1937
Creator: Beattie, James H. (James Herbert), b. 1882
Item Type: Refine your search to only Book
Partner: UNT Libraries Government Documents Department
open access

Canning Tomatoes at Home and in Club Work

Description: "The purpose of this bulletin is to present practical methods of using canning outfits at home and out of doors in the canning clubs organized at school centers. It does not discuss the commercial or factory methods of canning, but is intended primarily to enable the girls on the farms to save many vegetables which now go to waste. It will be of great value in the demonstration club work." -- p. 2. Topics discussed include methods of canning, recipes for canned tomatoes, and canning terminology. more
Date: 1913
Creator: Breazeale, J. F. (James Frank), 1874-1950 & Benson, O. H. (Oscar Herman), 1875-1951
Item Type: Refine your search to only Pamphlet
Partner: UNT Libraries Government Documents Department
open access

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
Item Type: Refine your search to only Pamphlet
Partner: UNT Libraries Government Documents Department
open access

Currants and Gooseberries

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
Date: 1922
Creator: Darrow, George M. (George McMillan), 1889-
Item Type: Refine your search to only Pamphlet
Partner: UNT Libraries Government Documents Department
open access

Rabbit Raising

Description: Report discussing best practices for raising rabbits and common uses of rabbits. Topics discussed rabbit breeds, costs, food, shelter, markets, dressing, and use of rabbits for food. Includes recipes.
Date: 1920
Creator: Dearborn, Ned, 1865-
Item Type: Refine your search to only Pamphlet
Partner: UNT Libraries Government Documents Department
open access

Home Uses for Muscadine Grapes

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… more
Date: 1917
Creator: Dearing, Charles
Item Type: Refine your search to only Pamphlet
Partner: UNT Libraries Government Documents Department

Description of making épob

Description: Aijoni Medok demonstrates the process of making épob, a medicine that is added to apong (rice beer). Leaves of medicinal plants including ríkom, injari, and tiːné anné are dried and pounded in kiːpar (large mortar and pestle). Then, the mixture is formed into balls and dried in the sun. Finally, these balls are squeezed with hands, and the powder is spread in the apong and mixed into the grains used to make apong.
Date: October 15, 2022
Duration: 1 minute 31 seconds
Creator: Doley, Normoda
Item Type: Refine your search to only Video
Partner: UNT College of Information

Description of making pitang oying

Description: Joya Medok Doley describes the process of making pitang oying, a traditional dish of the Mising community made with rice and chicken. She begins by washing the rice with water. After washing, a small amount of water is left so the grains expand. She then peels ginger and garlic. Black pepper and chilies should be added based on the amount of curry that is being made. Then, she removes the soaked rice and pounds it with a mortar and pestle. The rice is pounded till it becomes grainy. The hen is … more
Date: October 12, 2022
Duration: 7 minutes 18 seconds
Creator: Doley, Normoda
Item Type: Refine your search to only Sound
Partner: UNT College of Information

Description of making pitang oying

Description: Joya Medok Doley describes the process of making pitang oying, a traditional dish of the Mising community made with rice and chicken. She begins by washing the rice with water. After washing, a small amount of water is left so the grains expand. She then peels ginger and garlic. Black pepper and chilies should be added based on the amount of curry that is being made. Then, she removes the soaked rice and pounds it with a mortar and pestle. The rice is pounded till it becomes grainy. The hen is … more
Date: October 12, 2022
Duration: 7 minutes 15 seconds
Creator: Doley, Normoda
Item Type: Refine your search to only Video
Partner: UNT College of Information

Description of making yumrang oying

Description: Joya Medok Doley describes the process of making yumrang or jabor oying. Different types of green leafy vegetables such as tajik, takuk, ombe, mírné koːtung, gurban, and marsang are washed. They have to be rubbed together and rinsed thoroughly. Once the wok is hot, mustard oil is put in there. Once hot, we add panch phoran and onions. A ground mixture of chili, garlic, and onions is added. Any meat can be added. Here, we can see local chicken, which is bred at home, is being cooked. Then, salt … more
Date: October 12, 2022
Duration: 1 minute 55 seconds
Creator: Doley, Normoda
Item Type: Refine your search to only Video
Partner: UNT College of Information

Description of making yumrang oying

Description: Joya Medok Doley describes the process of making yumrang or jabor oying. Different types of green leafy vegetables such as tajik, takuk, ombe, mírné koːtung, gurban, and marsang are washed. They have to be rubbed together and rinsed thoroughly. Once the wok is hot, mustard oil is put in there. Once hot, we add panch phoran and onions. A ground mixture of chili, garlic, and onions is added. Any meat can be added. Here, we can see local chicken, which is bred at home, is being cooked. Then, salt … more
Date: October 12, 2022
Duration: 1 minute 58 seconds
Creator: Doley, Normoda
Item Type: Refine your search to only Sound
Partner: UNT College of Information

[Closeup of a collection of assorted handwritten notes and drawings]

Description: Photograph closeup of a variety of scattered handwritten notes and drawings including edited pages of drafts, academic and personal notes, recipes, and sheet music from the James Flowers Collection of Ephemera Found in Returned Library Books held by UNT Special Collections.
Date: December 6, 2021
Creator: Gellner, Megan
Item Type: Refine your search to only Photograph
Location: 33.210236 -97.149221
Partner: UNT Libraries Special Collections

[Collection of assorted handwritten notes and drawings]

Description: Photograph of a variety of scattered handwritten notes and drawings including edited pages of drafts, academic and personal notes, recipes, and sheet music from the James Flowers Collection of Ephemera Found in Returned Library Books held by UNT Special Collections.
Date: December 6, 2021
Creator: Gellner, Megan
Item Type: Refine your search to only Photograph
Location: 33.210236 -97.149221
Partner: UNT Libraries Special Collections
open access

Fig Growing in the South Atlantic and Gulf States

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
Date: 1935
Creator: Gould, H. P.
Item Type: Refine your search to only Pamphlet
Partner: UNT Libraries Government Documents Department
open access

Popcorn for the Home

Description: Report discussing the cultivation of corn for use as popcorn and methods of preparing popcorn. Recipes for chocolate popcorn, sugar popcorn, and popcorn balls are included.
Date: 1913
Creator: Hartley, C. P. (Charles Pinckney), 1870- & Willier, J. G. (John G.), 1871-
Item Type: Refine your search to only Pamphlet
Partner: UNT Libraries Government Documents Department
open access

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
Item Type: Refine your search to only Pamphlet
Partner: UNT Libraries Government Documents Department
open access

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 genera… more
Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927
Item Type: Refine your search to only Pamphlet
Partner: UNT Libraries Government Documents Department
open access

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… more
Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927 & Atwater, Helen W.
Item Type: Refine your search to only Pamphlet
Partner: UNT Libraries Government Documents Department
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