10 PRICE LIST 11 - 5TH EDITION 



COOKING Continued. 



Meat. Studies of effect of different methods of cooking upon thorough- 

 ness and ease of digestion of meat, at University of Illinois. 1:107. 100 

 pages. (Experiment Stations Bulletin 193.) Paper, 15c. A 10.3: 193 



Meat. Studies on influence of cooking upon nutritive value of meats at 

 University of Illinois. 1903-1904. 230 pages. (Experiment Stations 

 Bulletin 162.) Paper, 20c. A 10.3 : 162 



Meats, composition and cooking. Reprinted 1909. 31 pages, illus. (Farm- 

 ers' Bulletin 34.) Paper, 5c. A 1.0: 34 



This contains concise explanatory statements regarding the structure, composi- 

 tion, texture, flavor, and digestibility of meats, practical suggestions regarding 

 different methods of cooking, and tables showing the composition and fuel value 

 of different kinds and cuts. 



Sea mussels, what they are and how to cook them: with IS 

 recipes. 1914. 5 pages, 1 illus. (Fisheries Bureau. Economic Cir- 

 cular 12.) Paper, :>r. C 6.7: 12 



Mutton and its value in diet. 1913. 32 pages, illus. (Farmers' Bulletin 

 526.) Paper, 5c. A 1.9 : 526 



Includes 05 recipes for using mutton or " lamb." 



Practical, sanitary, and economic cooking adapted to persons of moderate 

 and small means, Loinb prize essay; by M. H. Abel. 1900. 190 pa ires, 

 12 (Subsistence Dept.) Cloth, 25c. W 5 2 : C 77 1 



Salmon. Canned salmon, cheaper than meats, and why, including 50 tested 

 recipes. 1914. 11 pages. (Fisheries Bureau. Economic Circular 11.) 

 Paper, 5c. C 1 (5.7 : 11 



Vegetables. Course in use and preparation of vegetable foods for movable 

 and correspondence schools of agriculture. 1912. 98 pages. (Experi- 

 ment Stations Bulletin 245.) Paper, lOc. A 10.3 : 2 15 



Vcflctdhlc*. Losses in boiling vegetables, and composition ami digestibility 

 of potatoes and eggs. Reprint 1910. 31 pages, illus. (Experiment Sta- 

 tions Bulletin 43.) Paper, 5c. A 10.3:43 



Vegetable*. Preparation of vegetables for the table. 1906. 4S pages. 



(Farmers' Bulletin 256.) Paper. 5r. A 1.9 : 256 



The structure and composition of vegetables, their classification, the general 



principles which underlie vegetable cookery, the changes which take place when 



vegetables are cooked, the waste involved in preparing and cooking vegetablns 



are discussed, and a number of recipes are given for preparing different vegetables 



for the (able. 



See also Housekeeping. 

 COPPER SALTS. See Vegetables. 



CORN. 



Food value of corn and corn products. 1907. 40 pages, illus. (Farmers' 

 Bulletin 298.) Paper, 5c. A 1.9: 298 



Indian corn as food for man. (In Farmers' Bulletin 281, pages 18 to 22. 

 1907.) Paper, 5c. A 1.0 : 281 



Indian corn (or maixe) in manufacture of beer. 1901. 21 pages. (Agri- 

 culture Dept. Report 52.) Paper, 5c. A 1.8 : 52 4 



Same, German edition. Paper. 5c. A 1.8 : 52 2 



See also Cooking Food charts. 



COST OF FOOD. See Price list 33, Labor Questions, under heading Cost of 

 living. 



COTTON-SEED OIL. See Lard. 

 COW PEAS. See Cooking, Corn. 



CREATIN. Physiological effect of creatin and creatinin and their value as 

 nutrients. 1801). 24 pages. (Experiment Stations Bulletin 66.) Paper. 5c. 



A 10.3 : 00 



It was found that creatin and creatinin, which make up the greater part of the 

 nitrogenous material of most meat extracts, do not serve as nutrients in the body. 

 The creatinin is excreted unchanged, while creatin is changed wholly or very 

 largely into creatinin. 



DAIRYING. See Housekeeping. 



See also Price list 38, Animal Industry. 



