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59 books match the query 'Methods' and 5 start with c
Chuck Wagon Cookbook
Beth McElfresh
Ohio University Press, 1960
No chuck wagon feed is complete without its basic ingredients of beans, beef, hot biscuits, apple pie, and lots of coffee. Beth McElfresh shows you how to host the all–time chuck wagon feed with easy–to–follow recipes.
Included are original recipes for boiled apple dumplings, lima beans baked with steak, and general, everyday useful tips, all from the renowned Western cook, Hi Pockets. She describes various health remedies learned from the old–timers on the range, that are as useful today as they were then.
Also included are recipes showing you how to create actual hand lotion and soaps like those used in the rugged west; wines, tea, punch, even candy and ice cream are included.
Cinematic Prophylaxis
Globalization and Contagion in the Discourse of World HealthKirsten Ostherr
Duke University Press, 2005
Ostherr presents the first in-depth analysis of the public health films produced between World War II and the 1960s that popularized the ideals of world health and taught viewers to imagine the presence of invisible contaminants all around them. She considers not only the content of specific films but also their techniques for making invisible contaminants visible. By identifying the central aesthetic strategies in films produced by the World Health Organization, the Centers for Disease Control, and other institutions, she reveals how ideas about racial impurity and sexual degeneracy underlay messages ostensibly about world health. Situating these films in relation to those that preceded and followed them, Ostherr shows how, during the postwar era, ideas about contagion were explicitly connected to the global circulation of bodies. While postwar public health films embraced the ideals of world health, they invoked a distinct and deeply anxious mode of representing the spread of disease across national borders.
Class Size in High School English, Methods and Results
Dora V. Smith
University of Minnesota Press, 1931
Class Size in High School English, Methods and Results was first published in 1931. Minnesota Archive Editions uses digital technology to make long-unavailable books once again accessible, and are published unaltered from the original University of Minnesota Press editions.
More than half this book consists of concrete description of methods found useful in teaching classes of fifty or more pupils in ninth grade English. Subjects dealt with include the care of individual differences, assignment and motivation of work, stimulating pupil participation, insuring activity and variety in class work, and arranging for individual and group competition. Dr. Smith shows how different methods may be adapted to classes of different sizes, and also presents new data on relative opportunity and relative achievement of pupils in large and small classes, relative attitudes and character traits revealed by pupils, and comparative strain on the teacher in the different types of classes. The volume includes a complete account of all class size studies that appeared up to the middle of 1930, also analysis of trends in class size in high schools as revealed through published reports and through the hitherto unpublished study made by Dr. Earl Hudelson in 1929. Dr. Smith is specialist in secondary school English under the National Survey of Secondary Education.
"It is rich in suggestion of methods of teaching to be used with large and small classes in English, and, by inference, in other fields of instruction," –Leonard V. Koos, University of Chicago."Very useful and carefully work out techniques for handling large classes," –Allan Abbott, Teachers College, Columbia University.
Conflict Resolution in the Twenty-first Century
Principles, Methods, and ApproachesJacob Bercovitch and Richard Jackson
University of Michigan Press, 2009
Conflict Resolution in the Twenty-first Centuryis not only an essential introduction for students and scholars, it is a must-have guide for the men and women entrusted with creating stability and security in our changing world.
Cooking Plain, Illinois Country Style
Helen Walker Linsenmeyer
Southern Illinois University Press, 1976
Cooking Plain, Illinois Country Style by Helen Walker Linsenmeyer presents a collection of family recipes created prior to 1900 and perfected from generation to generation, mirroring the delicious and distinctive kind of cookery produced by the mix of people who settled the Illinois Country during this period. Some recipes reflect a certain New England or Southern influence, while others echo a European heritage. All hark back to a simpler style of living, when cooking was plain yet flavorful.
The recipes specify the use of natural ingredients (including butter, lard, and suet) rather than synthetic or ready-mixed foods, which were unavailable in the 1800s. Cooking at the time was pure and unadulterated, and portions were large. Strength-giving food was essential to health and endurance; thus fare was pure, hearty, flavorful, and wholesome.
The many treasures of Cooking Plain, Illinois Country Style include
• basic recipes for mead, originally served to the militiamen of Jackson County; sumac lemonade, made the Indian way; root beer, as it was originally made;
• soups of many kinds—from wholesome vegetable to savory sorrel leaf, enjoyed by the Kaskaskia French;
• old-fashioned fried beefsteak, classic American pot roast and gravy, as well as secret marinades to tenderize the tougher but more flavorful cuts of meat;
• methods for preparing and cooking rabbit, squirrel, wild turkey, venison, pheasant, rattlesnake, raccoon, buffalo, and fish;
• over one hundred recipes for wheat breads, sweet breads, corn breads, and pancakes;
• an array of delectable desserts and confections, including puddings, ice cream, taffy, and feathery-light cakes and pies;
• sections on the uses of herbs, spices, roots, and weeds; instructions for making sausage, jerky, and smoked fish and for drying one’s own fruits and vegetables; and household hints on everything from making lye soap to cooking for the sick.
And there are extra-special nuggets, too, for Mrs. Linsenmeyer laces her cookbook with interesting biographical notes on a number of the settlers and the origin of many of the foods they used. There is also a wealth of historical information on lifestyles and cooking before 1900, plus helpful tips on the use of old-fashioned cooking utensils.
A working cookbook complete in its coverage of every area of food preparation, Cooking Plain, Illinois Country Style will be used and treasured as much today as its recipes were by families of an earlier century. The recipes are not gourmet, but they are certain to please today’s cooks, especially those interested in using local ingredients and getting back to a more natural way of cooking and eating.