AMERICAN FOODS AND COOKING 9 



COOKING Continued. 



Canning. Canned fruit, preserves, and jellies, household methods of prepa- 

 ration, corrected Mar. 25, 1905. 31 pages. (Farmers' Bulletin 203.) 

 Paper, 5c. A 1.9 : 203 



Available data are summarized on the household preparation of canned fruit, 

 preserves, jellies, and similar products, the discussion embodying results of a 

 number of experiments and an extended study on the subject. The use of canned 

 and preserved fruits in the home, the preparation of preserved fruits for market, 

 principles of canning and preserving, sterilization, utensils needed, and the selec- 

 tion of fruit are among the topics treated of. The directions for making various 

 preserves, etc., are accompanied by discussions of the processes involved and the 

 principles on which they depend. 



Canning peaches on the farm. 1910. 26 pages, illus. (Farmers' Bulletin 

 426.) Paper, 5c. A 1.9 : 426 



Canning tomatoes at home and in club work: 1, Canned tomatoes, catchup, 

 chow-chow; 2, Canning tomatoes in clubs and for market. 1913. 36 

 pages, illus. (Farmers' Bulletin 521.) Paper. 5c. A 1.9 : 521 



Includes recipes for making various tomato products. 



Canning vegetables in the home. 1909. 16 pages, illus. (Farmers' Bulle- 

 tin 359.) Paper, 5c. A 1.9: 359 



Cereal breakfast foods. (In Farmers' Bulletin 105, pages 19 to 22. Re- 

 vised 1909.) Paper, 5c. A 1.9: 105 



Cereal breakfast foods. (In Farmers' Bulletin 237, pages 14 to 18. 1905.) 

 Paper, 5c. A 1.9: 237 



Cereal breakfast foods. Reprinted 1909. 36 pages. (Farmers' Bulletin 

 249.) Paper, 5c. A 1.9 : 249 



.This bulletin summarizes the results of investigations at the Maine and Minne- 

 sota experiment stations, as well as available data on the general subject of the 

 nutritive value of cereal foods. Some of the questions considered are the prepara- 

 tion of modern cereal breakfast foods, their composition and digestibility, cook- 

 ing, the absorption of water by cerealt, the relative cost of cereal breakfast 

 foods, and their place in the diet. A section is also devoted to cereal products 

 used as coffee substitutes. 



Cereals. Cooking cereal foods. (In Farmers' Bulletin 316, pages 17 to 

 19. 1908.) Paper, 5c. A 1.9: 316 



Cereals. Course in cereal foods and their preparation, for movable schools 

 of agriculture. 1908. 78 pages. (Experiment Stations Bulletin 200.) 

 Paper, lOc. A 10.3 : 200 



Cheese and its economical uses in the diet. 1912. 40 pages. (Farmers' 

 Bulletin 487. ) Paper, 5c. A 1.9 : 487 



Corn. Use of corn, kafir, and cowpeas in the home. 1913. 12 pages. 

 (Farmers' Bulletin 559.) Paper, 5c. A 1.9: 559 



Includes 22 recipes in which these materials are ingredients. 



Corn meal as food and ways of using it. 1914. 24 pages. (Farmers' 

 Bulletin 565.) Paper, 5c. A 1.9 : 565 



Includes 60 recipes for using corn meal. 



Grape juice. Home manufacture and use of unfermented grape juice. Re- 

 print 1909. 15 pages, illus. (Farmers' Bulletin 175.) Paper, 5c. 



A 1.9 : 175 



Grape juice. Preparation of unfermented grape juice. (In Farmers' Bul- 

 letin 122, pages 27 to 30, illus. 1900.) Paper, 5c. A 1.9: 122 



Lessons in cooking, theoretical and practical, for sick and convalescent, for 

 use of cooking class of nurses' training school, Government Hospital for 

 Insane, Washington, D. C. 1913. 32 pages. (Government Hospital for 

 Insane.) Paper, 5c. I1.14 2 :C77 



Manual for army cooks, 1910. 185 pages, illus. small 4 (Subsistence 

 Dept.) Fabrikoid, 50c. W 5.5 : 910 



Meat. Cooking meat. (In Farmers' Bulletin 162, pages 9, 10. 1903.) 

 Paper, 5c. A 1.9 : 162 



Meat. Cooking meat. (In Farmers' Bulletin 193, pages 29 to 31. 1904.) 

 Paper, 5c. A 1.9: 193 



Meat. Economical use of meat in the home. 1910. 30 pages. (Farmers' 

 Bulletin 301.) Paper, 5c. A 1.9: 391 



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