Word: bakes
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...turtle soup and enough water to cover. Measure liquid used. Cover closely and cook in a slow oven of 350° F. for two hours. For every cupful of liquid used stir in one tbsp. flour mixed in an equal amount of cold water. Cook 15 min. longer. A baking powder biscuit crust may be put on the casserole after the thickening is added. If this is done, raise the temperature to 450° F. for about 15 min. to bake the crust. Serves...
...from about $7 per bbl. in 1929 to around $4 now. Its bond interest has been defaulted and a financial reorganization is being worked out. One of its best known brands is Airy Fairy cake flour, a competitor of General Foods' Swans Down. A new product is ready-to-bake Airy Fairy Kwik Biskit, over which General Mills and Washburn Crosby filed a suit charging infringement of its Bisquick trade mark. Commander-Larabee promptly filed a $1,000,000 counter suit...
...group of oil paintings now on exhibit at the Bake Library of the Business School in Room 223 contains some outstanding studies of industrial subjects by Gerrit A. Beneker. More restricted in field than the late Joseph Pennell, Mr. Beneker has undertaken to show only the art of steel manufacture and the men who engage in the task. Unlike the etchings of Pennell which represent merely the image that reaches the human eye, the rich oils of Beneker convey all the realism of being, and all the strength and solidity of steel. Perhaps it is the medium in which...
...Southern student is much more innocent of knowledge than the Northerner of corresponding position," but believes in his "unspoiled and eager teachableness." An eloquent testimonial of the kind of education which Piedmont gives is provided in Professor Phillips' account of weekends in his mountain cabin where students help him bake corn pone and listen to passages from Walt Whitman...
Supplying the seven houses and the Union, three large evens, each 16 feet long by eight feet wide, located in the new College Bakery in the basement of Eliot House, bake all the bread, pies, and pastry that the College dining halls use each day. Besides the evens, which are run by a battery of gas heaters to insure cleanliness and perfect regulation of heat, the most modern machinery has been installed, including a machine that thoroughly gifts the flour, weighs it, separates it into the correct portions, and mixes it with the regulated amount of water and yeast...