Family fare
Family fare
作者：United States. Agricultural Research Service. Human Nutrition Research Division; Institute of Home Economics (U.S.); United States. Agricultural Research Service. Consumer and Food Economics Research Division
体例：题 章数：281
字数：142,963 来源：Project Gutenberg
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- 原文溯源
cache/epub/72624/pg72624.txt（Project Gutenberg）
章节目录
共 281 题- U.S. DEPARTMENT OF AGRICULTURE · HOME AND GARDEN BULLETIN NO. 1
- CONTENTS
- Page
- Washington, D.C. Revised April 1968
- FAMILY FARE
- In this publication you’ll find—
- NUTRITION....
- Food At Work For You
- A guide to eat by
- How to use the guide
- MEAT GROUP
- VEGETABLE-FRUIT GROUP
- 1 serving of a good source of vitamin C or 2 servings of a fair source.
- MILK GROUP
- BREAD-CEREAL GROUP
- OTHER FOODS
- Maintaining desirable weight
- Tips on meal planning
- Servings and Pounds
- Meat, poultry, and fish
- Vegetables and fruits
- Smart Buying
- Meat
- USDA meat inspection marks.]
- Poultry
- Fish
- Eggs
- Fresh fruits and vegetables
- Canned and frozen foods
- Wise Storing
- Meat, poultry, and fish
- Eggs
- Fresh fruits and vegetables
- STORAGE GUIDE FOR FRUITS AND VEGETABLES.
- Fats and oils
- Canned, frozen, and dried foods
- Ingredients and Measurements
- About ingredients
- Measuring foods
- ONE INGREDIENT FOR ANOTHER
- 1 cup fluid skim milk • 1 cup reconstituted nonfat dry milk.
- Main Dishes
- Meat
- MEAT COOKING GUIDE
- BEEF VEAL LAMB PORK
- ROASTING
- BROILING
- PAN-BROILING, PAN-FRYING
- BRAISING, POT-ROASTING
- SIMMERING, STEWING
- TIMETABLE FOR ROASTING MEATS
- TIMETABLE FOR BROILING MEATS
- TIMETABLE FOR BRAISING MEATS
- Quick beef pie
- Beef stroganoff
- Luncheon special
- Curried meat
- Sausage and potatoes au gratin
- Ham patties
- Braised liver and onions
- Spaghetti with meat sauce
- Meat loaf
- Stuffed green peppers
- Saucy luncheon meat
- Beef stew
- Poultry
- ROASTING GUIDE
- Stuffing
- Braised boneless turkey roast
- Broiled chicken
- Stewed chicken
- Fried chicken
- Chicken a la king
- Turkey-noodle bake
- Chicken pie
- Braised chicken with vegetables
- Homemade noodles with chicken
- Fish
- Pan-fried fish fillets or steaks
- TIMETABLE FOR COOKING FISH
- Salmon loaf
- Broiled pan-dressed fish
- Baked fish fillets or steaks
- Oven-fried fish fillets or steaks
- Baked stuffed fish
- Topsy turvy tuna pie
- Sardine puff
- Eggs, cheese, dry beans
- Caution on Use of Cracked or Soiled Eggs
- Scrambled eggs
- NOTE: _Use only clean, sound-shelled eggs in this recipe._
- Eggs cooked in shell
- NOTE: _Use only clean, sound-shelled eggs in this recipe._
- Fried eggs
- NOTE: _Use only clean, sound-shelled eggs in this recipe._
- French toast
- NOTE: _Use only clean, sound-shelled eggs in this recipe._
- Plain or french omelet
- NOTE: _Use only clean, sound-shelled eggs in this recipe._
- Poached eggs
- NOTE: _Use only clean, sound-shelled eggs in this recipe._
- Poached eggs supreme
- NOTE: _Use only clean, sound-shelled eggs in this recipe._
- Deviled eggs
- Baked eggs in hash nests
- NOTE: _Use only clean, sound-shelled eggs in this recipe._
- Cooking cheese
- Spanish rice with cheese
- Pizza
- Macaroni with cheese sauce
- Baked cheese fondue
- Boston baked beans
- Vegetables
- Fresh vegetables
- Frozen and canned vegetables
- Serving boiled vegetables
- BOILING GUIDE FOR FRESH VEGETABLES
- Panned vegetables
- Spinach souffle
- Broiled tomatoes
- Sweetpotatoes in orange shells
- Hungarian cabbage
- Stewed okra and tomatoes
- Quick cauliflower au gratin
- Lima bean creole
- Scalloped zucchini squash
- Ham-seasoned green beans
- Harvard beets
- Eggplant casserole
- Glazed carrots
- Potato patties
- Stuffed baked potatoes
- Green bean-mushroom casserole
- Onions in mushroom sauce
- Salads and Salad Dressings
- Tips on salad making
- Tips on dressings
- Salad go-togethers
- Creamy fruit salad
- Molded pineapple-carrot salad
- Souffle meat salad
- Stuffed prune salad
- Luncheon chef salad bowl
- Coleslaw
- Potato salad
- Basic french dressing
- Roquefort (blue) cheese dressing
- Orange-honey french dressing
- Celery seed dressing
- Thousand island dressing
- Soups
- Turkey-vegetable soup
- Hearty vegetable soup
- Bean soup
- New England fish chowder
- Manhattan fish chowder
- Croutons
- 6 servings
- Creamy potato soup
- Cream of broccoli soup
- Sauces and Gravies
- White sauce
- Gravy
- Tartar sauce
- Honey-orange sauce
- Sour cream sauce
- Quick vegetable sauce
- Mock hollandaise sauce
- NOTE: _Use yolks from clean, sound-shelled eggs in this recipe._
- Lemon-butter sauce
- Breads and Sandwiches
- Hot breads
- Yeast rolls
- Biscuits
- Popovers
- Cornbread
- Spoonbread
- Muffins
- Nut bread
- Quick coffee cake
- Pancakes
- Sandwiches
- Bacon-cheese sandwiches
- Barbecued beef sandwiches
- Fish-cheeseburgers
- Meat salad sandwiches
- Desserts
- Pastry
- Apple pie
- Vanilla cream pie
- NOTES: _Use only clean, sound-shelled eggs in this recipe._
- Graham cracker crust
- Pecan pie
- Pumpkin pie
- Quick meringue-topped pie
- NOTE: _Use only clean, sound-shelled eggs in this recipe._
- Lemon chiffon pie
- NOTE: _Use only clean, sound-shelled eggs in this recipe._
- Fruit delight pie
- Spiced prune cake
- Velvety white cake
- Gingerbread
- Upside-down cake
- Cherry cobbler
- Chocolate cake
- Creamy white frosting
- Caramel-nut frosting
- Orange bavarian cream
- Oatmeal cookies
- Peanut butter cookies
- Molasses snaps
- Chocolate sparkles
- Apple crisp
- Baked apples
- Brownies
- Baked custard
- Raisin-nut bread pudding
- Quick ice cream desserts
- Ways to Use Leftovers
- Egg yolks, in—
- Egg whites, in—
- Hard-cooked egg or yolk, in—
- Buttermilk, in—
- Sour cream, in—
- Cooked meats, poultry, fish, in—
- Meat or poultry drippings and broth, in—
- Cooked potatoes, in—
- Cooked snap beans, lima beans, corn, peas, carrots, in—
- Cooked leafy vegetables, chopped, in—
- Vegetable cooking liquids, in—
- Cooked or canned fruits, in—
- Fruit cooking liquids or fruit sirups, in—
- Cooked wheat, oat, or corn cereals, in—
- Cooked rice, noodles, macaroni, spaghetti, in—
- Bread, in—
- Cookies or unfrosted cake, in—
- Cooking Terms
- Index to Recipes
- Page
- Barbecued beef sandwiches, 63
- Beets, Harvard, 47
- Cabbage, hungarian, 45
- Carrots, glazed, 47
- Cauliflower au gratin, quick, 46
- Chowder. (_See_ Soup.)
- Coleslaw, 52
- Corn muffins, 61
- Cornbread, 60
- Cranberry-baked apples, 72
- Croutons, 56
- Custard, baked, 73
- Duck, roast, 27
- Frosting. (_See_ Cakes.)
- Fruits. (_See_ Desserts, Pies.)
- Gingerbread, 68
- Goose, roast, 27
- Graham cracker pie crust, 65
- Gravy, 57
- Liver and onions, braised, 24
- Macaroni with cheese sauce, 40
- Meringue-topped pie, quick, 66
- Okra and tomatoes, stewed, 45
- Omelet, plain (french), 38
- Pancakes, 62
- Pastry, for pies, 64
- Pea salad, 53
- Peanut butter cookies, 70
- Peppers, green, stuffed, 25
- Pizza, 40
- Popovers, 60
- Pudding, raisin-nut bread, 73
- Rice, spanish with cheese, 39
- Sausage and potatoes au gratin, 23
- Spaghetti with meat sauce, 24
- Spoonbread, 61
- Squash, zucchini, scalloped, 46
- Sweetpotatoes in orange shells, 45
- Waffles, 62
- U.S. GOVERNMENT PRINTING OFFICE: 1968—O-268-520
- OTHER PUBLICATIONS
- This is a _Consumer Service_ of USDA