An edition of Course in the use and preparation of vegetable foods for movable and correspondence schools of agriculture
(1912)
Course in the use and preparation of vegetable foods for movable and correspondence schools of agriculture
by Anna Barrows
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Subjects
Cooking (Vegetables), Vegetables| Edition | Availability |
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Course in the use and preparation of vegetable foods for movable and correspondence schools of agriculture
1912, U.S. Dept. of Agriculture, Office of Experiment Stations
in English
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Book Details
Table of Contents
Prefatory note. pp. 9.
General suggestions to teachers. pp. 13.
First Lecture: Classification of plants. pp. 15.
Second Lecture: Leaves and stalks : Use of raw vegetables. pp. 21.
Third Lecture: Leaves and stalks : Wild plants used as potherbs. pp. 27.
Fourth Lecture: Bulbs. pp. 33.
Fifth Lecture: Tubers and roots. pp. 39.
Sixth Lecture: Succulent roots. pp. 45.
Seventh Lecture: Flowers and fruits. pp. 49.
Eighth Lecture: Seeds. pp. 55.
Ninth Lecture: Fungi. pp. 63.
Tenth Lecture: Condimental vegetables and prepared relishes. pp. 67.
Eleventh Lecture: Summary of cookery. pp. 71.
Twelfth Lecture: Drying, evaporating, and salting vegetables. pp. 77.
Thirteenth Lecture: Preserving and canning vegetables. pp. 81.
Fourteenth Lecture: Pickling vegetables. pp. 87.
Fifteenth Lecture: Vegetables for the table: Marketing. pp. 91.
Appendix: References. pp. 95.
Appendix: List of apparatus and supplies required. pp. 97.
Edition Notes
"Issued February 17, 1912."
Experiment Station Bulletin No. 245.
Printed by the Government Printing Office.
At head of title: U.S. Department of Agriculture, Office of Experiment Stations.
Includes bibliographical references.
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