Palatability of precooked frozen meat products

... under contract No. 12-14-100-7747(73) with the Agricultural Research Service, U.S. Department of Agriculture ...--P. [3].Digitized 2007 AES MoU.Includes bibliographical references (page 23)

Cookies for children (1964)

Pages six and seven are missing.Cookies are favorites with juSt about everybody especially hungty boys and girls juSt home from school or a session of play. Such a popular food needs to be good for you as well as good to ear. Many cookies are high in carbohydrates, sugar, and fat, and supply few nutrienrs other than calories. Recipes in this bulletin have been developed to make cookies tasty as well as to contain many nutrients needed for growth; for muscle, bone, and tooth development; and for general well-being.Cooky ingredients -- General Suggestions. Mixing ; Baking ; Storing ; Freezing -- Cooky recipies. Carrot-raisin ; Fruit ; Golden yellow ; Cereal ; Honey Whole Wheat ; Molasses ginger ; Soft molasses ; Molasses whole wheat ; Peanut butter molasses ; Peanut butter ; Chocolate whole wheat-oatmeal -- Lunch wafers -- Teething cooky -- Recipies using cooky mix -- Basic cooky mix. Raisin drop ; Lemon drops ; Peanut butter ; oatmeal ; Cocoa drop -- Comparision of food nutrients of different cookies ; Aproximate percentage of minimum daily requirements of certain nutrients supplied by selected cookie

Effects of freezing on a modified cream pie filling

Includes bibliographical references (pages 6-7)

An evaluation of roasteak procedure and modifications of the procedure for cooking bottom round of beef

"Publication authorized August 2, 1964

Effects of freezing and frozen storage on palatability of beef, pork, and lamb preroasted at low temperatures

... carried out under Contract No. 12-14-100-7747(73) with the Agricultural Research Service, U.S. Department of Agriculture ...--P. [2].Digitized 2007 AES MoU.Includes bibliographical references (page 31)

Comparison of objective and subjective evaluations of tenderness of beef

This bulletin is a report on School of Home Economics project 349, 'Improving the Acceptability of Meat'--P. [2].Digitized 2007 AES.Includes bibliographical references (pages 15-16)

Using nonfat dry milk in breads

"File: Food and Nutrition, 3/79/8M""Hot breads make a meal for many people. Dry milk reduces the cost, increases nutrients, and makes mixing easy. Mixes make cookies still easier."--First paragraph.Mildred S. Bradsher, Bernice W. Christy, Ruth E. Baldwi

Using nonfat dry milk in desserts

"A good way to add milk to meals is in easy desserts. Cookies, puddings, and custards are favorites with persons of all ages."--First paragraph.Mildred S. Bradsher, Bernice W. Christy, Ruth E. Baldwi

Using nonfat dry milk in beverages, soups, sauces, and salad dressings

"File: Food and Nutrition, 3/79/8M""Yes, nonfat dry milk is good to drink. It is perhaps better after it's been in the refrigerator for eight hours or more. Some like to add a little whole milk to give it a little fat."--First paragraph.Mildred S. Bradsher, Bernice W. Christy, Ruth E. Baldwi

Using nonfat dry milk

"File: Food and Nutrition, 3/79/8M""Milk is important - it provides high quality protein, minerals, and vitamins that are needed for growth and health. It is an excellent food by itself and adds to flavor, texture, and food value of many other favorite foods."--First paragraph.Mildred S. Bradsher, Bernice W. Christy, Ruth E. Baldwi