Word: flouring
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When Connecticut Housewife Maggie Rudkin started baking her homemade bread for sale to her neighbors in 1937, she used stone-ground flour and only the best ingredients, rightly thought she ought to! get a fancy price for it. She did. By this year her Pepperidge Farm bread had grown into a $32 million business, and when Campbell Soup wanted to buy it. once again she thought she ought to get a good price. She did. Last week Campbell announced that it would exchange 357,413 shares of its common stock, worth some $28,200,000 for the outstanding stock...
...mixture of skim-milk powder, soybean flour, corn oil minerals and vitamins, originally concocted by Mead Johnson & Co. for invalids who could not take solid food...
...cups Pillsbury's Best All-Purpose Flour...
Soften yeast in water. Combine softened yeast in mixing bowl with cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Add flour gradually to form a stiff dough, pausing to beat well after each addition. Cover and let rise for 50 to 60 minutes in warm place (85° to 90°) until dough is light and doubled in size. Stir down dough. Turn into well-greased 8-in. round casserole of 1½ or 2-qt. capacity. Let rise for 30 to 40 minutes in warm place until light...
...department's first finds was an invalid's food called Sustagen. A mix of skim-milk powder, soybean flour, corn oil, minerals and vitamins, Sustagen was designed for hospital patients unable to eat solid foods. It worked so well at giving patients the illusion of having eaten a solid meal and killing off between-meal hunger pangs that last year Mead Johnson decided to call it Metrecal and put it out as a weight-reducing food. The chief change was to recommend a limit of 900 calories (i.e., one 8-oz. can, dry weight) of Metrecal...