Home and Garden BulletinThe Department, 1950 - Home economics |
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½ cup 25 servings American cheese Appetizers baking beef Body and texture Boiling water Butter or margarine Calories per serving Cheddar cheese cheese food cheese spread Coldpack cheese color common lilac Consumer and Marketing Cook Cornstarch Cow's milk cream cheese Creamy cup 1 cup cup 1/2 cup dessert dimethyl phthalate Drain eggs flavor flowers frozen fruit guide for consumers hole inches income ingredients inspection Instant minced onion labeled Lemon juice lilac Syringa margarine meat thermometer minutes Mix flour mixture moisture natural cheese onion ounces packages packed pasteurized process cheese pepper plant potatoes pounds Preheat oven prune quarts recipe retail retirement rolls rootball roots Salt sandwiches sauce Semisoft shank sheet pans shrubs skin slices snacks soil stirring constantly sugar Syringa amurensis Syringa reflexa tablespoons tablespoons 1/2 teaspoon 1/2 teaspoon temperature tender transplanting trunk turkey U.S. DEPARTMENT U.S. Government Printing U.S. grade Unripened unsifted USDA vegetables
Popular passages
Page 17 - ... feathering" of the outer layer of skin. This skinning usually affects only their appearance. General purpose potatoes include the great majority of supplies offered for sale in the markets, both round and long types. With the aid of air-cooled storages, they are amply available throughout the year. As the term implies, they are used for boiling, frying and baking, although many of the common varieties are not considered to be best for baking. Baking Potatoes. Both the variety and the area where...
Page 11 - In a heavy pan heat fat or oil and brown meat on all sides. Add water as needed to prevent overbrowning. Cover tightly and cook over low heat or in the oven until tender, 2'Л to 3V4 hours.
Page 1 - Place in a lightly greased bowl and turn over once to grease upper side of dough. Cover and let rise in a warm 12 place (80° to 85° F.) until almost double in size (1 to iy2 hours).
Page 12 - Process Cheese Pasteurized process cheese is a blend of fresh and aged natural cheeses that have been shredded, mixed and heated (pasteurized), after which no further ripening occurs. It melts easily when reheated. The blend may consist of one or more varieties of natural cheese and may contain pimentos, fruits, vegetables, or meats.
Page 12 - The blend may consist of one or more varieties of natural cheese and may contain pimentos, fruits, vegetables, or meats. Smoked cheese or smoke flavor may also be added. The...
Page 11 - Pesticides that are used improperly can be injurious to humans, animals, and plants. Follow the directions and heed all precautions on the label. Avoid inhaling vapors and sprays; wear protective clothing and equipment if these precautions are specified on the label.