Collections Item Detail

A Lesson Plan on Deep Fat Frying. Home Economics Dept., R. B. Davis Co., [Hoboken, cpyrt 1929.]

Archive

Scope and ContentA Lesson Plan on Deep Fat Frying. Home Economics Department, R. B. Davis Company, Manufacturers of Davis Baking Powder, Davis Dry Yeast Baking Powder and Cocomalt, [Hoboken, N.J., copyright 1929.] Pamphlet, 5" x 7-3/4" high, 20 pp.; three-hole punched left margin. Two copies. List of "Available Bulletins" on page [20] (see notes for text) has this publication as no.7. but the number does not appear on the cover or elsewhere except the list. A 'C' at bottom left corner of cover; others publications in this year have a letter in the same place. The brand name 'Cocomalt' is seen on the cover and back cover in the plain type. Intended for school curriculum use ('teachers, students, demonstrators or dieticians') and punched for inclusion in a binder, whether a ring or post is unknown. Page [20]: "Home Economics Department. Elsie Stark, Director"

Entry/Object ID

2010.007.0262

Acquisition

Accession

2010.007

Source or Donor

Lukacs, Claire

Acquisition Method

Gift

Credit Line

Museum Collections. Gift of a friend of the Museum.

Archive Details

Date(s) of Creation

1929 - 1929

Archive Notes

Date(s) Created: 1929 Date(s): 1929-1929

Condition

Overall Condition

Good

General Notes

Note

Notes: text on page [20] Available Bulletins The bulletins listed below, will be sent without charge to teachers, students, demonstrators or dietitians. Simply write to Home Economics Department, R. B. Davis Company, Hoboken, New Jersey, stating the number of each desired. Please write name and address plainly so that there will be no confusion about mailing the material. 1. "A Lesson Plan on Baking Powder." A very complete manual giving a discussion of the various types of baking powders and the chemistry involved in the reactions of each. 2. "A Lesson Plan on Batters and Doughs." A general survey of the subject. Recipes. 3. "A Score Card for Batters and Doughs." A useful class room table and score for judging baked doughs. Recipes. 4. "The Muffin Mixture and Its Variations." Containing standard recipes and outlining the science of varying them. Recipes for those doughs which are combined by mixing the dry ingredients, then the liquid materials and finally the melted shortening. 5. "The Baking Powder Biscuit and Its Relatives." Treating with all doughs combined by cutting the shortening into the sifted dry ingredients, and giving a discussion of the principles of shortening. Recipes for biscuits, pastries, etc. 6. "Cakes, Frostings and Fillings." The principles involved in cake making. Classifications of cakes, standard recipes and variations. 7. "Deep Fat Frying." Containing tables of smoking temperatures, approximate compositions, etc., of common commercial fats with recipes for doughnuts, crullers, fritters and other fried foods. 8. "Christmas Suggestions." A seasonable booklet with recipes for fruit cakes, steamed puddings, assorted cakes and cookies, Christmas candies and salads. 9. "Teacher's Outline for a Domestic Science Course." An outline for reference or direct adoption by home economics teachers. Additional Copies Sent Free Upon Request R. B. DAVIS COMPANY DAVIS BAKING POWDER, DRY YEAST BAKING POWDER and COCOMALT HOBOKEN, N. J. Copyrighted 1929 Status: OK Status By: dw Status Date: 2010-11-02