Life Sciences Commons^™

Table Delicacies : A Collection Of Recipes Indicationg Some Of The Varied Uses To Which Mssrs. Chivers' Specialities May Be Put, Chivers And Sons Ltd.

Pamphlets

A collections of recipes to illustrate the varied uses of Chivers products including Jam and marmalade, fruits in syrup, lemon curd and jellies.

Published by Chivers & Sons Ltd.

Includes photographs of dishes.

Note date is approximate.

Leaflet No 1000 - Rate Of Milking With Machines - Further Results From Western Australian Herds, R. A. Bettenay

Bulletins 1 - 2999

IN an earlier article by this Department (Vol. XXVI No. 2 PP. 99-104) some introductory remarks were made on a study being conducted on the rate of milking by machine, and preliminary findings were recorded. The conclusion was reached that the rate of milking on most farms was too slow, it being considered that in the vicinity of five minutes per cow should be sufficient under machine milking and that, if the teat cups were left on for a longer period than this, damage to the udder was likely to follow.

Try These Recipes : With The Compliments Of Brown And Polson, Brown And Polson (Ireland) Ltd.

Pamphlets

Produced by Brown & Polson (Ireland) ,'' Makers of fine food products''.

One of a series produced, pink cover, featuring cornflour recipes using their products.

Printed by J.T. Grought, 6/6 Bachelor's Walk, Dublin.

Date is approximate.

Try These Tasty Recipes : With The Compliments Of Brown And Polson, Brown & Polson (Ireland) Ltd.

Pamphlets

Published by Brown & Polson (Ireland) Ltd., ''Makers of fine foods''. containing recipes using their products.

Contains recipes for Cakes & biscuits, hot & cold sweets & savouries.

One of a series produced, yellow cover, first recipe for strawberry short cakes.

Date is approximate.

Kitchen Wisdom : For Use With Borwick's Baking Powder, Ambrose Heath

Pamphlets

A pamphlet produced by the makers of Borwick Baking Powder intended to show housewives what's right and what's wrong with the different processes of cooking.

Included is a short shopping guide and recommended cooking temperatures.

There is an index of all recipes included.

Note, date is approximate.

Liquid Loss From Glass Jars Processed In The Pressure Cooker, Arnold E. Baragar

Nebraska Agricultural Experiment Station: Historical Research Bulletins

Home canners and extension home economists have inquired frequently why much liquid is sometimes lost from glass jars of food processed in the pressure cooker. At an extension service Home Canning Research Conference held at Kansas City, December, 1946, state extension agents requested research on this home canning problem, because no published reports were available. This bulletin is a report of experiments with glass jars processed in a pressure cooker to determine (1) conditions that allow much liquid to be expelled from jars, (2) conditions that reduce liquid loss to a negligible amount, and (3) the physical conditions involved in …

Recommended Vegetable Varieties For The Lower Rio Grande Valley Of Texas, Joseph B. Corns

School of Integrative Biological & Chemical Sciences (Formerly Dept. of Biology)

No abstract provided.

Portable Electric Home Milk Pasteurizers, A. E. Baragar, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Research Bulletins

Two batch-type and one in-the-bottle type home milk pasteurizers were investigated to determine whether they comply with U.S. Public Health code temperature and time requirements for pasteurizers.

Killing, Dressing And Drawing Poultry, I. L. Williams

Nebraska Agricultural Experiment Station: Historical Circulars

The object of this circular is to acquaint poultry producers and poultry dressing plant operators with the more desirable methods for killing, dressing and drawing poultry. Dressed poultry is a highly perishable food, and any practice that will tend to retain the original high quality during the processing operation should be applied.

Turkey Steaks, I. L. Williams, H. L. Wiegers

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this circular is to acquaint growers, processors, retailers and consumers with a method of preparing large turkeys in such a manner as to promote the highest degree of consumer acceptance.

Variable Factors In The Determination Of Fat And Moisture In Cheddar Cheese, William C. Winder

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The rapid growth of the dairy industry which began in the latter half of the nineteenth century necessitated the development of chemical tests for determining the composition of dairy products. Chemists devoted much study and labor in devising methods which would be both accurate and rapid. As a result of these researches a large number of tests were developed. Many of the methods possessed considerable merit and a few were so satisfactory that the rest did not come into general use. The basic principles of all the tests now in use were discovered between 1880 and 1890.

The Vitamin A And Carotene Content Of Nebraska Butter, I. L. Hathaway, H. P. Davis

Nebraska Agricultural Experiment Station: Historical Research Bulletins

The vitamin-A, carotene, fat and moisture concentrations of Nebraska creamery butter were determined at monthly intervals for 25 months. Samples were obtained from 14 creameries located throughout the state. Their vitamin-A and carotene determinations were made with the aid of a spectrophotometer, and their fat and moisture analyses were determined by the A.O.A.C. methods. From a comparison of these data with the results of investigations in other states it was concluded that Nebraska butter was at least equal in vitamin-A value to average United States butter.

Studies On The Riboflavin Content Of Cheese, I. L. Hathaway, H. P. Davis

Nebraska Agricultural Experiment Station: Historical Research Bulletins

The riboflavin concentrations of twenty-seven kinds of cheeses and cheese spreads were determined by feeding these products to rats whose body stores of riboflavin had been depleted by being fed a riboflavin-deficient diet. Fifteen experiments were made in which 1,223 rats were used. The results obtained varied from 13.5 to 1.2 micrograms of riboflavin per gram of cheese (or spread). The samples of Goat, Velveeta, Mel-0-Pure, and Liederkranz had the highest concentrations of riboflavin while the samples of Cream and Pimento Cream had the lowest concentrations.

Campus Favorites, Southern Missionary College

Books and Pamphlets: Southern Adventist University History

Cookbook collected and compiled by the Foods and Cookery Class of 1945-1946 of Southern Missionary College under the direction of Lois Lucile Heiser, Head of the Home Economics Department. The book includes recipes from faculty members, faculty members' wives, and members of the Foods and Cookery Class of the college.

101 Refrigerator Helps, General Motors, Frigidaire Division

Pamphlets

This pamphlet was published for all refrigerator users by Frigidaire Division of General Motors. It contains information on how to store and keep food properly, how to look after your refrigerator and contains tested recipes.

The pamphlet was published as a companion piece to Frigidare's ''Wartime Suggestions'' book.

Contains an advertisiment for Frigidaire Division, General Motors.

The slogan ''Conserve Food, Share Food, Play Square with Food'' is on the back cover.

Freezing Fruits And Vegetables, Minerva Kellogg

Agricultural Experiment Station Home Economics Pamphlets (1943-1957)

More fruits and vegetables have been produced for home use this year than for any previous year for some time, and methods of preserving this food are needed. Canning is, of course, always a good method, but since the homemaker may not be able to obtain tin and rubber for containers, she must seek other ways to save her surplus garden products. The sharp freezing and storage of foods is one of the new and popular methods of preserving fruits and vegetables. Locker plants operating in South Dakota offer freezing service and many of them butcher and package meat. A …

Technique For Testing Consumer Preferences, With Special Reference To The Constituents Of Ice Cream, A, C.I. Bliss, E.O. Anderson, R.E. Marland

Storrs Agricultural Experiment Station

No abstract provided.

An Evaluation Of The Baking And Boiling Qualities Of Eight Varieties Of Potatoes, Minerva Kellogg, W.F. Buckholtz

Agricultural Experiment Station Home Economics Pamphlets (1943-1957)

In 1942 the Sebago, Pontiac and Sequoia potatoes grown. at Brookings were late blight-resistant and somewhat scab-resistant. The prevalence of scab in Deuel County and a part of Codington County may make it highly desirable to resort to a resistant variety for table stock production in that area. One of the prime requisites of a potato variety is its cooking quality, and varieties differ in their relative response to different methods; for instance baking and boiling. To evaluate these three varieties in that respect, they were scored, when baked and boiled, along side Early Ohio, Irish Cobbler, Bliss Triumph, Katahdin, …

Processing Of Fats And Oils, J. Jakobsen

Journal of the Minnesota Academy of Science

No abstract provided.

Nutrition In The Emergency, G. O. Burr

Journal of the Minnesota Academy of Science

No abstract provided.

Studies On Restaurant Sanitation And The Effect Of Sodium Azide On The Physiology Of Streptococcus Salivarius, Kenneth D. Rose

Open Access Master's Theses (through 2010)

Whether restaurant eating utensils serve as vectors in the transmission of respiratory and related diseases is still a matter for question, in spite of the overwhelming evidence in support of this contention.This is due to largely to the lack of epidemiological evidence, the tracing of an outbreak of a disease directly and unquestionably to contaminated eating utensils.The very nature of the vectors concerned obviates any possibility of obtaining this epidemiological evidence, since the contaminating agent exists as such only momentarily at the best. This research problem was undertaken with the hope that a technique designed to demonstrate the appearance of …

Use Milk - An Essential Food, University Of Nebraska - Lincoln

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this publication is to furnish the housewife with information on ways to utilize more milk in the home, especially in the farm home where milk is readily available and an economical source of vitality and greater health for all the family.

Leoti For Starch, R. L. Cushing

Nebraska Agricultural Experiment Station: Historical Circulars

The popular forage crop, Leoti sorghum, has possibilities of becoming an important special purpose grain crop for industrial utilization. Investigations of the Department of Agricultural Chemistry have shown that starch manufactured from the waxy grain of this variety has properties similar to those of tapioca starch. Tapioca starch, made from the roots of the cassava plant, has been imported by the United States to the extent of 175,000 tons annually. The chief source of supply, the Dutch East Indies, has been eliminated by the war, and domestic substitutes are being urgently sought by the industry. This type of starch is …

Judging Quality In Dairy Products, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade.

Milk, The Food Of Foods, Laura C. Pepper

Pamphlets

This pamphlet was published by the authority of the Hon. James G. Gardiner, Minister of Agriculture, Ottawa, Canada. It is recorded as Publication 635, Household bulletin 19.

The pamphlet was produced to promote the nutritional benefits and value of milk in the diet. The various types of milk are listed. There are chapters dealing with the care of milk from producer to consumer, consumption and uses of milk. There are recipes for sauces, soups, lunch and dinner dishes milk shakes and milk dishes for the convalescent.

Comparison Of The Sensory Responses Of Polistes And Lucilia To Sugars, Cyril E. Abbott

Journal of the Arkansas Academy of Science

No abstract provided.

Small Scale Fume Disposal, L. B. Roberts, Marjorie Chambers

Journal of the Arkansas Academy of Science

No abstract provided.

Selenium As A Catalyst In The Determination Of Kitrogen In Cotton Seed Meal By The Kjeldahl Method, D. B. Brown, P. G. Horton

Journal of the Arkansas Academy of Science

No abstract provided.

Cooling, Storage, And Transporation Of Milk And Cream, P. A. Downs, F. D. Yung

Nebraska Agricultural Experiment Station: Historical Circulars

The care given milk and milk products should be such that they will be relished by young and old alike. Greater use of milk can be encouraged by serving fresh milk cold. Cooling of milk also insures a fine product several hours after production. This is important not only for milk that is to be used, but for milk or cream that is to be sold.

Early Nebraska Cooking - Nebraska Folklore, Federal Writers' Project

Special Collections

Produced by the Federal Writers' Project in Nebraska

"Early Nebraska cooking, because of its lack of variety, often became unappetizing for even the least fastidious settlers. Sowbelly (salt pork), corn meal and coffee were nearly always on the table for the main meals."