1960 USDA Cookbook ~ Family Fare food management and recipes

Description: I will be happy to combine books for you, to save on shipping costs. Please let me know, so that I can package and weigh them together. I only charge for the cost of postage, nothing is added (not even for the cost of the 'bubble mailers'. For example, usually 2 or 3 softcover books (or more, depending on size) can be combined without increasing the postage, as Media Mail goes by the pound and not just ounces. ~*~ 1960 USDA Cookbook ~ Family Fare food management and recipes with “Bob Dole, Member of Congress” stamped on front cover Home and Garden Bulletin No. 1 U.S. Department of Agriculture 96-page cookbook in Very Good condition with light aging, see photos. Note, any grey coloring is a shadow on my scanner. Contents: YOU… AND YOUR FAMILY’S FOOD ~ Intro. – NUTRITION up to day… up to you ~ Food’s here Big Jobs – Body’s Needs, A to Z – Protein – Calcium – Iron – Iodine – Vitamins in General – Vitamin A – The B-Vitamin Family – Vitamin C – Vitamin D – Fats – Fuel – Controlling Weight – Finding Out What’s In Foods – Up to You Serving by Serving…Foods Provide for Daily Needs (chart) – HAVE A FOOD PLAN ~ A readymade food plan – Ways to use this plan – To figure your family’s needs – Your food and your money – A Food Plan for Good Nutrition (Chart) – What’s In Each Food Group – Milk, cheese, ice cream – Meat, poultry, fish; eggs; dry beans and peas, nuts – Grain products – Vegetables and Fruits – Fats, Oils – Sugars, Sweets – SERVINGS AND POUNDS ~ Chart: Meat, Poultry, Fish – Vegetables and Fruits (Fresh, Dry, Canned & Frozen) – Cereals and Cereal Products (includes oats, cornmeal, rice, pasta, etc.) - SMART BUYING ~ Meat – Beef Grades – If you buy ungraded beef – Meat and your money – Poultry – Chickens and Turkeys – Ducks and Geese – Fish – Eggs – Fresh Vegetables and Fruits – Canned and Frozen Foods – WISE STORING ~ Meat, poultry, fish – Eggs – Fresh fruits and vegetables – Refrigeration – Room Temperature – Fats & oils – Canned foods – Frozen foods – Dried foods – MAIN DISHES ~ Intro. – MEAT – Meat Cooking Guide (chart) – Timetable for Roasting Meats (chart) – Broiled Steak – Pot Roast of Beef – Braised Steak and Onions – Stuffed Flank Steak – Ragout of Beef – Ragout of Lamb – Braised Shortribs – Panned Corned Beef and Cabbage – Met Loaf – Braised Veal Shoulder – Pan-Broiled Lamb Chops – Braised Chops – Irish Stew – Curried Meat – Meat and Vegetable Pie – Ham with Noodles – Chicken with Noodles – Ham wit Sweetpotatoes – Ham Timbale – Ham Croquettes – Beef Tongue – Fried Liver and Bacon – Braised Stuffed Calf’s Heart – POULTRY ~ Intro. – Preparing the Bird – Cooking Guides – Roasting – Roasting Guide (chart) – Stuffing – Oyster Stuffing – Nut Stuffing – Broiled Chicken – Oven-baked Chicken – Fried Chicken – Oven-fried Chicken – French-fried Chicken – Stewed Chicken – Creamed Chicken – Creamed Chicken with Mushrooms and Celery or Peas – Casserole of Chicken with Vegetables – FISH ~ Intro. – Cookery points – Canned Fish – Pan-fried Fish – French-fried Fish – Oven-fried Fish – Poached Fish – Broiled Fish – Baked stuffed Fish – Fish Steaks Baked in Mustard Sauce – Savory Fish Loaf – Fish Shortcake – Fish Souffle – EGGS, CHEESE, DRY BEANS ~ Intro. – Eggs…in shell, poached, fired, baked – Egg and Potato scallop – Poached Egg Surprise – Deviled Eggs – Eggs Creole – French Omelet – Baked Eggs in Pepper Rings – Tomato Rarebit – Macaroni Baked in Cheese sauce – Cheese-Rice Casserole – Spanish Rice with Cheese – Corn and Cheese Fondu – Spaghetti and Cabbage with Cheese Sauce – Boston Baked Beans – Barbecued Lima Beans – Lima Beans in Tomato Sauce – VEGETABLES ~ Intro. – Cooking Times – Boiling Guide for Fresh Vegetables (chart) – Ways to Serve Boiled Vegetables – “Raw-fried” Vegetables – Panned Vegetables – Vegetable Souffle – Wilted Greens – Broccoli with Tart Sauce – Spanish Snap Beans – Beets in Honey Sauce – Cauliflower au Gratin – Corn Pudding – Scalloped Corn – Scalloped Eggplant – Stewed Okra and Tomatoes – Baked Onions – Stuffed Green Peppers – Golden Potatoes – Scalloped Potatoes – Stuffed Baked Potatoes or Sweetpotatoes – Scalloped Sweetpotatoes and Oranges – Baked Squash – Spinach au Gratin – Baked Tomatoes – SALADS & SALAD DRESSINGS ~ Intro. – Start with good fruits and vegetables – What kind of dressing? – For appetite appeal – Fruit combinations – Fruit-and-vegetable combinations – Vegetable combinations – Jellied Meat Salad – Jellied Fish Salad – Peanut-Prune Salad – Pineapple-Cottage Cheese Mold – Red Apple salad – Kidney Bean salad – Hot Potato Salad – Potato Salad – Cooked Salad Dressing – Sour Cream Salad Dressing – SOUPS ~ Intro. – Dry Bean or Pea Soup – Cream of Tomato Soup – Cream of Green Vegetable Soup – Cream of Mushroom Soup – Quick Potato Soup – Meat and Vegetable Soup – Oyster Stew – Fish Chowder – Corn Chowder – SAUCES, GRAVIES ~ Intro. – White Sauce (chart) – Milk Gravy – Cheese Sauce – Egg Sauce – Vegetable Sauce – Gravy for Meat or Poultry – Tomato Sauce – Onion Sauce – Tartar Sauce – Hollandaise Sauce – Honey and Orange Sauce – Peanut Butter-Fruit Sauce – Sour Cream Sauce – BREADS & SANDWICHES ~ Hot Breads – Quick Nut Loaf – Spoonbread – Cornbread – Biscuits – Cheese Biscuits – Quick Marmalade Rolls – Rich Biscuit Dough – Muffins – Oatmeal Muffins – Blueberry or Cranberry Muffins – Peanut Butter Muffins – Cheese Muffins – Yeast Rolls – Parkerhouse Rolls – Nut Rolls – Waffles – Popovers – Griddle Cakes – Sandwiches – Hot Fish sandwiches – Hot Meat Salad Sandwiches -French-toasted Sandwiches – Sandwich Fillings – Sliced Meat – Chopped or Grated Vegetable – Peanut Butter – Baked Bean – DESSERTS ~ Intro. – Two-crust Fruit Pie – Pecan Pie – Cream Pie – Meringue – Banana Cream Pie – Coconut Cream Pie – Chocolate Cream Pie – Graham Cracker Shell – Sour Cream and Raisin Pie – Lemon or Lime Chiffon Pie – Pumpkin Chiffon Pie – Pastry – Baked pastry Shells – Spiced Prune Cake – Fruit Cake – Upside-down Cake – White Layer Cake – Petits Fours – Chocolate Layer Cake – Cupcakes – Gingerbread – “Seven Minute” Frosting – Confectioner’s Sugar Frosting – Lemon Filling Cream Cheese Filling – Dried-Fruit Bars – Peanut Butter Cookies – Oatmeal Cookies – Brownies – Molasses Snaps – Orange Oatmeal Rounds – Fruit Whip – Orange Bavarian Cream – Apple Brown Betty – Bread or Rice Pudding – Frozen Mint Pudding – Baked Custard – Cherry Cobbler – WAYS TO USE LEFTOVERS ~ Intro. – (each item has a list of ways to use them): Egg Yolks – Egg Whites – Hard-cooked Eggs or Yolk – Sour Milk – Sour Cream – Cooked Meats, Poultry, Fish – Cooked Potatoes – Cooked Snap Beans, Lima Beans, Corn, Peas, Carrots – Cooked Leafy Vegetables, Chopped – Cooked or Canned Fruits – Cooked Wheat, Oat, or Corn Cereals – Cooked Rice, Noodles, Macaroni, Spaghetti – Bread (Slides, Dry Crumbs; Soft Crumbs) – Cake or Cookies – COOKING TERMS ~ List of terms and their meanings – ONE INGREDIENT FOR ANOTHER ~ List of ingredient substitutions – MEASURES AND TEMPERATURES ~ Measuring Foods – Common Food Measures (chart) – Oven Temperatures (chart) – ~*~ I have collected cookbooks since I was 17 years old, for over 50 years. It is now time to part with them so that my family won't have to deal with them. I will slowly be listing them over the next few months (there are a few thousand of them), so come back often to check out what gems may be listed. ~*~ 1998 Collector Value: $ n/a My 4 collector value books (price guides) are from 1998-2008 and I have not found an updated 2023 value guide yet. * * * *

Price: 0.99 USD

Location: Danbury, Wisconsin

End Time: 2025-01-13T16:15:01.000Z

Shipping Cost: 4.63 USD