Now showing items 1-3 of 3
A critical study of the chemical and physical factors involved in cake making
(University of Missouri, 1916)
There is no specific history as to how and when the first cake was made. However, it is reasonable to suppose that it developed logically from bread making at an early date, when some clever cook found that the addition ...
The use of fats in cooking
(University of Missouri, 1917)
The cost of food is the all important question at the present time. Our people must be fed. The problem is to discover what available foods will give the most nutritive value at a minimum cost. When we observe that a pound ...
The most favorable temperatures for the cooking of some typical foods
(University of Missouri, 1915)
A search through available published material on the subject of the cooking of foods reveals for the most part only recommendations of fairly wide ranges rather than definite limits of temperature for the cooking of specified ...