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Filtering by: Creator Jordan, C. A. Remove constraint Creator: Jordan, C. A. Advisor van Liew, Marion Syddum Remove constraint Advisor: van Liew, Marion Syddum Rights Statement No Copyright - United States Remove constraint Rights Statement: No Copyright - United States

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  • A Course of Study in Cookery

    Creator:
    Bleeg, Hedwig S.
    Abstract:
    This course of study has been planned for the seventh and eighth grades in Oregon schools. One period each week, or ninety minutes or more, is needed. The study or cookery should be closely correlated with the other school branches. High ideals of workmanship, neatness, accuracy and skill should be...
    Resource Type:
    Undergraduate Thesis
    Full Text:
    custard mixture carefully. Cook in pan of water in oven. C a rame i Method Melt sugar over a low

  • Candies and Candy Making

    Creator:
    Connell, Grace Elizabeth
    Abstract:
    "The boiling and spinning of sugar and the making of candies are classed among the 'frills of cookery'. But though everyone cannot hope to master all the intricacies of this branch of the culinary art, there is no reason why young people should not become, with advantages to themselves, expert...
    Resource Type:
    Undergraduate Thesis
    Full Text:
    , crystalline colloid, while retaining the same chemical composition. If ìur is heated in a tet tube o 1600 C

  • Seasonable Menus and Recipes

    Creator:
    Rodgers, Emily Fern
    Abstract:
    The daily preparation of meals is an important end extremely interesting home problem, a fact which is not wholly appreciated by the average house keeper. The importance of the provision of food. is wall. shown in the words of Mrs. Ellen H. Richards, "The prosperity of a nation depends upon...
    Resource Type:
    Undergraduate Thesis
    Full Text:
    folds of paper, or on a trivet until the center is firm-.-2 Pineapple Custard c scalded milk o

  • Course in Cookery, Seventh and Eighth Grade

    Creator:
    Romtvedt, Alvhild
    Abstract:
    It is only recently that Cookery has been looked upon as a science of vital importance. At present the majority of the people fail to realize the vast importance it bears to the happiness and welfare of humanity and it is becoming further established every year. Oregon is retarded in...
    Resource Type:
    Undergraduate Thesis
    Full Text:
    ' 0 R E G 0 N A G R I C U L T U R A L C 0 L L E G E £or_the degree of BacheloT of Scienca in

  • Dietetics, Menus, Cost of Food, and Dietary Standard of an Average Family

    Creator:
    Aitken, Frances Alva 1889-1970
    Abstract:
    The experiment under discussion was carried out in Corvallis, Oregon, during the week beginning Sunday April 3, 1910 with a family of six persons, consisting of a mother, who acts as a housekeeper and housemother; a young man, an instructor in the college; two boys, one in college and the...
    Resource Type:
    Undergraduate Thesis
    Full Text:
    OF SCIENCE in Doinestlo Science and Art by June 7, 1910 APPROVED: Department of LQ 4tc a

  • An Experiment in Catering

    Creator:
    Snow, Mabel Rae
    Abstract:
    The menus herein presented were served to a group of seven people, the object of the experiment being to provide wholesome and attractive meals at a moderate cost. The food values of the menus were not calculated, but much thought and care were taken in the planning of the meals,...
    Resource Type:
    Undergraduate Thesis
    Full Text:
    - RECIPES POR A PEW OF THE DISHES SERVED. e) BAAA BAVARIAT CREAM. i t gelatin 1/4 c milk 2 egg

  • Bread and Bread Making

    Creator:
    Parsons, Bessie Florence
    Abstract:
    The art of bread making has been handed down from one generation to another for centuries, with gradual improvement until at the present time we have mastered what we consider a perfect method. The aboriginal savages did not use a leavening agent by which bread can be made light. They...
    Resource Type:
    Undergraduate Thesis
    Full Text:
    bran. Inßiae it le a thin layer o ri2iibrane. These two form two percent o the ent±re .:eiht c! te

  • Luncheons

    Creator:
    Currin, Mabry Zerilda
    Abstract:
    All living things require food but none make use of such a variety of foods as does the human race. Many half civilized people of the earth live on very coarse materials. The American Indians, for example, do not use a great variety of foods such as we do, but...
    Resource Type:
    Undergraduate Thesis
    Full Text:
    faoultd of the O1GO1 AGRICTLTURAL COLLE(E for the decree of BACHELOR OF SCLE1W in QT(1 Tfl A

  • Meats

    Creator:
    Goodrich, Agnes Maud
    Abstract:
    Prepared and unprepared food may be compared with civilized and uncivilized man. The latter takes his nourishment as it is offered by nature; the former prepares his food before eating, and in ways that are agreeable and pleasing to the taste. Some of the ways in vvhich meats were prepared...
    Resource Type:
    Undergraduate Thesis
    Full Text:
    " ' . roa~t. Beef to be w-ell roaeted ehould be etarted in a hot oven and heat de~rea~d so that when c~ved