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James Watt Biography (v. 1.0)

6sense technologies опубликовал приложение 2011-04-28
(обновлено 2011-04-28)

6Sense Technologies come up with great Biography application for James Watt.

James Watt, FRS, FRSE (19 January 1736 – 25 August 1819)[1] was a Scottish inventor and mechanical engineer whose improvements to the Newcomen steam engine were fundamental to the changes brought by the Industrial Revolution in both the Kingdom of Great Britain and the world.

James Watt was born on 19 January 1736 in Greenock, Renfrewshire, a seaport on the Firth of Clyde. His father was a shipwright, ship owner and contractor, and served as the town's chief baillie, while his mother, Agnes Muirhead, came from a distinguished family and was well educated. Both were Presbyterians and strong Covenanters. Watt's grandfather, Thomas Watt, was a mathematics teacher and baillie to the Baron of Cartsburn. Watt did not attend school regularly; initially he was mostly schooled at home by his mother but later he attended Greenock grammar school.[2] He exhibited great manual dexterity and an aptitude for mathematics, although Latin and Greek failed to interest him, and he absorbed the legends and lore of the Scottish people.

Watt was an enthusiastic inventor, with a fertile imagination that sometimes got in the way of finishing his works, because he could always see "just one more improvement". He was skilled with his hands, and was also able to perform systematic scientific measurements that could quantify the improvements he made and produce a greater understanding of the phenomenon he was working with.

Finally, in 1776, the first engines were installed and working in commercial enterprises. These first engines were used for pumps and produced only reciprocating motion to move the pump rods at the bottom of the shaft. Orders began to pour in and for the next five years Watt was very busy installing more engines, mostly in Cornwall for pumping water out of mines.

Delicious Diabetic (v. 1.0)

Widemedia, LLC опубликовал приложение 2011-04-27
(обновлено 2011-04-27)

Here Some Sample Recipie

2 eggs
1 1/2 tsp. liquid sweetener
1 1/2 tsp. baking powder
1/3 c. dates, chopped
1/4 c. flour
1/2 c. nuts
1 1/2 c. bread crumbs

Beat eggs, sweetener and baking powder. Add dates, flour and nuts. Stir in bread crumbs. Chill, then measure by teaspoon on a greased cookie sheet. Bake at 375 degrees for 12 minutes.

Delicious Sandwich Recipes (v. 1.0)

Widemedia, LLC опубликовал приложение 2011-04-27
(обновлено 2011-04-27)

Here Some Sample Recipie

1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crabmeat, picked over well
to remove any shells
Tomato slices
12 slices slab bacon, cut in half,
cooked crisp and drained
2 avocados, sliced

In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.

Serve the sandwiches immediately.

Dinner Parties (v. 1.0)

Widemedia, LLC опубликовал приложение 2011-04-27
(обновлено 2011-04-27)

The first thing I need to say right up front is, well, I’m no Martha Stewart.

If you purchased this book thinking I would turn you into some kind of “dinner party king”, I will say now that it’s not too likely.

I wrote this book specifically for the beginner. Someone who has never thrown a dinner party because they think they can’t.

I’m here to say you can, and I can show you how.

When you follow the guidelines in this book, I am confident that you will throw a dinner party that will suprize – and amaze – your friends.

Frozen Dessert Recipes (v. 1.0)

Widemedia, LLC опубликовал приложение 2011-04-27
(обновлено 2011-04-27)

Here The Some Recipies

4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then
refrigerate in a covered jar.
Makes about 1 quart

Great Gifts In A Jar (v. 1.0)

Widemedia, LLC опубликовал приложение 2011-04-27
(обновлено 2011-04-27)

Most of the following recipes require a quart jar, large or small mouth opening. I  find though a large mouth works easier to get the ingredients in.  Besides a quart jar with lids, you will need a large rubber band. A piece of  material 8×8 square. Ribbon to decorate. After filling the jars, place the material  on the lid and put the rubber band around it to secure it in place. Tie with  decorative ribbon and tie the recipe card to the ribbon for the directions on how  to bake the ingredients. If you have a printer, print out the tag onto a colorful  piece of paper or onto adhesive paper.

When putting in the ingredients, make sure to pack them down tightly. If you have  loose ingredients like nuts, M&M, raisins, etc. make sure they are the next  ingredient on top of packed brown sugar. If the next layer is to be white sugar or  flour, the white sugar or flour will seep through the nuts, M&M, etc some what.  Also when using cocoa, wipe inside of jar before adding another ingredient to keep  jar looking nice. Have fun and give the filled jar to a friend!

Smoothies for Athletes (v. 1.0)

Widemedia, LLC опубликовал приложение 2011-04-27
(обновлено 2011-04-27)

Here Some Sample Recipie

2 cups apple sauce
1 cup apple cider
1 cup orange juice
2 tablespoons Vermont maple syrup
1/2 teaspoons nutmeg
1/2 teaspoons cinnamon

Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve.

Complete Library Of Cooking-1 (v. 1.0)

Widemedia, LLC опубликовал приложение 2011-04-27
(обновлено 2011-04-27)

The Complete Library of COOKING consists of five volumes that cover the various phases of the subject of cooking as it is carried on in the home. These books are arranged so that related subjects are grouped together. Examination questions pertaining to the subject matter appear at the end of each section. These questions will prove helpful in a mastery of the subjects to which they relate. At the back of each volume is a complete index, which will assist materially in making quick reference to the subjects contained in it.

This volume, which is the first of the set, deals with the essentials of cooking, cereals, bread, and hot breads. In Essentials of Cooking, Parts 1 and 2, are thoroughly treated the selection, buying, and care of food, as well as other matters that will lead to familiarity with terms used in COOKING and to efficiency in the preparation of food. In Cereals are discussed the production, composition, selection, and care and the cooking and serving of cereals of all kinds. In Bread and Hot Breads are described all the ingredients required for bread, rolls, and hot breads of every kind, the processes and recipes to be followed in making and baking them, the procedure in serving them, and the way in which to care for such foods.

Whenever advisable, utensils for the preparation of food, as well as labor-saving devices, are described, so as to enable beginners in the art of COOKING to become acquainted with them quickly. In addition, this volume contains breakfast, luncheon, and dinner menus that will enable the housewife to put into practical, every-day use many of the recipes given.

It is our hope that these volumes will help the you to acquire the knowledge needed to prepare daily meals that will contain the proper sustenance for each member of your family, teach you how to buy your food judiciously and prepare and serve it economically and appetizingly, and also instill in you such a love for COOKING that you will become enthusiastic about mastering and dignifying this art.

The Big Book Of Cookies (v. 1.0)

Widemedia, LLC опубликовал приложение 2011-04-27
(обновлено 2011-04-27)

Here Are Some Sample Recipes

1 package white cake mix
1/2 cup butter or margarine — softened
2 eggs

Almond Topping — (recipe follows)

ALMOND TOPPING
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon milk

Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.

Immediately spread Topping over crust. Set oven control to broil. Place pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily). Cool completely. Cut into 8 rows by 4 rows.

111 Egg Recipes (v. 1.0)

Widemedia, LLC опубликовал приложение 2011-04-27
(обновлено 2011-04-27)

Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete.

Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has been done carefully for twenty minutes, is mealy and easily digested. Fried eggs, no matter what fat is used, are hard, tough and insoluble. The yolk of an egg cooks at a lower temperature than the white, and for this reason an egg should not be boiled unless the yolk alone is to be used.