G — List of Government Publications on Foods and Cooking28
| Beans, Peas, and other Legumes as Food | Farmers’ Bulletin, 121 |
| Bread and Bread Making | Farmers’ Bulletin, 389 |
| Canned Fruit, Preserves, and Jellies | Farmers’ Bulletin, 203 |
| Canning Tomatoes; Home and Club Work | Farmers’ Bulletin, 521 |
| Canning Vegetables in the Home | Farmers’ Bulletin, 359 |
| Care of Food in the Home | Farmers’ Bulletin, 375 |
| Cereal Breakfast Foods | Farmers’ Bulletin, 249 |
| Cheese; Economical Uses in the Home | Farmers’ Bulletin, 487 |
| Chemical Composition of American Food Materials | Experiment Stations Bulletin, 28 |
| Corn Meal as a Food and Ways of Using It | Farmers’ Bulletin, 565 |
| Eggs and Their Uses as Food | Farmers’ Bulletin, 128 |
| Fireless Cooker, Hay Box, or | Farmers’ Bulletin, 296 |
| Fish as Food | Farmers’ Bulletin, 85 |
| Food for Young Children | Farmers’ Bulletin, 717 |
| Food Customs and Diet in American Homes | Experiment Stations Circular, 110 |
| Fruit, Use of, as Food | Farmers’ Bulletin, 293 |
| Functions and Uses of Food | Experiment Stations Circular, 46 |
| Grape Juice, Unfermented, Manufacture and Use of | Farmers’ Bulletin, 644 |
| Honey and Its Uses in the Home | Farmers’ Bulletin, 653 |
| Household Equipment, Selection of | Department of Agriculture Year Book, 1914 |
| Measurements for the Household | Standards Circular, 55 |
| Meat: Economical Use of in the Home | Farmers’ Bulletin, 391 |
| Meats: Composition and Cooking | Farmers’ Bulletin, 34 |
| Milk, The Care of and Its Use in the Home | Farmers’ Bulletin, 413 |
| Milk, The Uses of as Food | Farmers’ Bulletin, 363 |
| Mushrooms and Other Common Fungi | Agriculture Bulletin, 175 |
| Mushrooms, Preserving Wild | Farmers’ Bulletin, 342 |
| Nutrition of Man in U. S., Investigation on | Experiment Stations Office |
| Nutrition, Principles of, and Nutritive Value of Food | Farmers’ Bulletin, 142 |
| Nuts and Their Use as Food | Farmers’ Bulletin, 332 |
| Olive Oil and Its Substitution | Chemistry Bulletin, 77 |
| Oysters: The Food that has not “Gone Up” | Department of Commerce, Bureau of Fisheries, Economic Circular No. 18 |
| Peanut Oil | Farmers’ Bulletin, 751 |
| Popcorn for Home Use | Farmers’ Bulletin, 553 |
| Raisins, Figs, and Other Dried Fruits, and Their Use | Agriculture Year Book, 1912; Separate, 610 |
| Sugar as Food | Farmers’ Bulletin, 93 |
| Vegetables, Preparation of, for the Table | Farmers’ Bulletin, 256 |
Footnotes
1 Water and mineral salts are also necessary for the proper maintenance of the body, but these are yielded chiefly in combination with the other foods.
2 Protein can also furnish energy, but this is more easily and cheaply supplied by the fats and carbohydrates.
3 See Table F, page 253.
4 People of sedentary life require daily approximately sixteen calories for each pound of their weight. So if the normal weight of such persons is multiplied by sixteen, the result will be the approximate number of calories needed.
5 A Calorie is the amount of heat required to raise one kilogram of water 1° Centigrade or one pound of water 4° Fahrenheit.
6 For cooking fish for which recipes are not given in this Chapter, see Time Table for Cooking (page 240).
7 Recipes for using only the cheaper cuts of meat are given in this Chapter. For cooking poultry, game, and other cuts of meat, see Time Table for Cooking (page 240).
8 For cooking common vegetables for which recipes are not given in this chapter, see Time Table for Cooking (page 240).
9 See Temperatures for Frying (page 242).
10 Recipes for breads made light chiefly by soda and an acid (gingerbread, etc.) and for those made light by the expansion of air and moisture (popovers, etc.) are also included in this chapter.
[11] The amount of soda in these recipes is based upon the use of old-fashioned jug molasses; canned molasses varies greatly in acidity and, especially when freshly opened, requires little or no soda. If canned molasses is used, therefore, baking powder should wholly or partly take the place of soda.
12 The sirup should be boiled in a small saucepan; otherwise the bulb of the thermometer will not be covered.
13 For standard recipes for jellies and preserves, see Farmers’ Bulletin No. 203.
14 To test fat without a thermometer, drop a bit of white bread into hot fat; it should brown in
60 seconds for uncooked mixtures (Doughnuts, Fritters, etc.)
40 seconds for cooked mixtures (Croquettes, Fishballs, etc.)
20 seconds for Chops, French Fried Potatoes, etc.
15 This table is based chiefly on food analyses as determined in Bulletin 28 of the U. S. Experiment Stations (Chemical Composition of American Food Materials); How to Live, by Professor Irving Fisher and Dr. E. L. Fisk; and Feeding the Family, by Professor Mary S. Rose.
16 Made of half milk and half water.
17 Made of half milk and half water.
18 One piece equals one-sixth of a pie 9 inches in diameter.
19 See Note 1 on page 245.
20 See Table D on page 245.
21 See Table D on page 245.
22 See Table D on page 245.
23 See Table D on page 245.
24 See Table D on page 245.
25 See Table D on page 245.
26 See Table D on page 245.
27 Based upon statistics furnished by the Mutual Benefit Life Insurance Company of Newark, New Jersey.
28 Many of these bulletins are furnished free upon application to one’s Congressman. A list of Farmers’ Bulletins, and a price list of other government publications on foods and cooking, will be sent on application to the Superintendent of Documents, Government Printing Office, Washington, D. C.