Food buying guide for child care centers /

"FNS-108."

Food buying guide for school food service /

Issued June 1980.

Food buying guide for Type A school lunches /

Includes index.

A guide for precosting food for school food service /

Tables

Dietary levels of households in the United States seasons and year 1965-66.

Cover title.

The etiquette and service of the table.

Mode of access: Internet.

Recipes for quantity service /

Latest issue consulted: Rev. 1972.

Cooking for two /

Last 5 pages left blank for notes.

Chemistry and food preparation, a laboratory manual for students of home economics; a series of experiments in elementary chemistry and experimental cookery designed for a scientific approach to the study of food preparation. Basic recipes and methods of combining ingredients are presented, together with variations that suggest the wide applicability of the fundamental principles.

Bibliography: p. 1

Terminology used in food preparation; a report of the Terminology Committee of the Food and Nutrition Division, American Home Economics Association, submitted June 1935.

Mode of access: Internet.

Food supply and raw materials in Japan : an index of the physical volume of production of foodstuffs, industrial crops, and minerals, 1894-1927 /

Published in 1929 under title: Agricultural and mineral production in Japan.

Food.

Bibliography: p. 19-24.

The Boston Cooking-School cook book : with additional chapters on the cold pack method of canning, on the drying of fruits and vegetables, and on food values /

Includes household hints; samples of menus; some recipes include wine or liquor as an ingredient. Sample recipes: Stuffed artichokes, Macaroni à la Milanaise, Apricot and wine jelly, Cream sponge cake.

Twenty lessons in domestic science : a condensed home study course : marketing, food principals, functions of food, methods of cooking, glossary of usual culinary terms, pronunciations and definitions, etc. /

Some recipes use liquor as an ingredient.

Every-day cookery for every family : containing nearly 1,000 receipts adapted to moderate incomes and comprising the best and most economical methods of roasting, boiling, broiling, and stewing all kinds of meats, fish, poultry, game and vegetables : simple inexpensive instructions for making pies, puddings, tarts and all other pastry : how to pickle and preserve fruits and vegetables : suitable cookery for invalids and children : food in season and how to choose it : the best ways to make domestic wines and syrups : and ample receipts for bread, cake, soups, gravies, sauces, desserts, jellies, brandied fruits, soaps, perfumes, etc., etc. : and ample directions for carving /

"Domestic wines and liquors": p. 226-236.