Course in the use and preparation of vegetable foods for movable and correspondence schools of agriculture
By: Anna Barrows
Contributors: United States. Office of Experiment Stations; United States. Department of Agriculture
Series: Bulletin / U.S. Department of Agriculture, Office of Experiment Stations -- no. 245; Bulletin (United States. Office of Experiment Stations) -- no. 245.
Publisher: U.S. Dept. of Agriculture, Office of Experiment Stations
Published: 1912
Place of publication: Washington, D.C
Language: eng
Number of pages: 98
Subjects: Cooking (Vegetables); Vegetables
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.
Table of contents: title: Prefatory note. pp. 9.; title: General suggestions to teachers. pp. 13.; title: First Lecture: Classification of plants. pp. 15.; title: Second Lecture: Leaves and stalks : Use of raw vegetables. pp. 21.; title: Third Lecture: Leaves and stalks : Wild plants used as potherbs. pp. 27.; title: Fourth Lecture: Bulbs. pp. 33.; title: Fifth Lecture: Tubers and roots. pp. 39.; title: Sixth Lecture: Succulent roots. pp. 45.; title: Seventh Lecture: Flowers and fruits. pp. 49.; title: Eighth Lecture: Seeds. pp. 55.; title: Ninth Lecture: Fungi. pp. 63.; title: Tenth Lecture: Condimental vegetables and prepared relishes. pp. 67.; title: Eleventh Lecture: Summary of cookery. pp. 71.; title: Twelfth Lecture: Drying, evaporating, and salting vegetables. pp. 77.; title: Thirteenth Lecture: Preserving and canning vegetables. pp. 81.; title: Fourteenth Lecture: Pickling vegetables. pp. 87.; title: Fifteenth Lecture: Vegetables for the table: Marketing. pp. 91.; title: Appendix: References. pp. 95.; title: Appendix: List of apparatus and supplies required. pp. 97.