BACK ON TRACK

Hello CBS patrons,

As some of you probably noticed, we had limited services in the morning yesterday. I am happy to report that we are all up-to-date, and running as normal again. Thank you so much for your patience!

In other news, have you ever noticed that small section of books by the entrance to CBS just to the right. These are some of our historical cookery books. Though we ask you to take special care of these books, many of them are borrowable. Take for example Three Meals a Day by Jessie Read.
This book looks a bit scruffy, but has all sorts of fun recepies.  Maybe you are thirsty, check out page 20 for Claret Lemonade, or you are feeling a bit peckish whip up a batch of Orange tea rolls.

Here is a recipe for our adventurous carnivors, which can be found on page 112:

Veal Pie with Tomato Biscuits

2.5- 3 cups cold veal, in 3/4-inch cubes.
1 cup left-over gravy.
2 cups water.
1 cup sliced onion.
1 cup diced carrots. 
3 tbsp flour.
1 tsp Worcestershire sauce.
3/4 tsp celery salt. 
Salt and pepper. (presumably to taste).
1 cup canned green peas, or beans.
Tomato biscuit dough.

Combine veal, gravy, water, onions, and carrots. Cover, and bring to the boil. Add the seasonings, and simmer all together for 30 minutes. Mix flour with water to a paste, and add to the mixture to thicken. Now, add green peas and turn into casserole. Cool slightly, then place rounds of tomato buscuit dough on top. ake at 425 degrees F (~220 C) for 25 minutes. Serve hot to 6 people. 

Aside from adding many needed commas, and an italicised word, or (comment), this is the recipe given in Read's book. If you want to make this recipe and you don't already know how to make tomato tea biscuit dough, come check out this book! I'll even make it easy, this book can be found as earlier discribed in the historical cookery section under 641.5971 REA, and the Tomato biscuit recipe can be found on page 32.

Ps. I would just like to ask Mr. Read how one transfigures green peas into a whole casserole. :)

WARNING: SLOW DESK OPERATIONS/NO CATALOGUE

Hello DIT students and staff.

A warning for those of you planning on using the library Wednesday the 26th of September, the catalogue will be down, and all lending will be greatly delayed due to Library system upgrades taking place.

Thank you for your patience!

Library Staff

WEEK 1 IN CBS LIBRARY

Hello Students and Staff! Welcome to a new school term. Here are some key tips to getting the most out of your library experience!

Tip 1. Always have your student card with you, not only does it remind you of your student number it also is necessary for borrowing books. Take note: Once you have your student account set up and your card assigned you have to wait 24 hours for it to activate to use it at your library.

Tip 2. If you are looking for specific material use the library catalogue to make sure that what you want is a DIT item, but also to see if it is available. We have 3 computers in our library just for searching the catalogue.

Tip 3. This is more of a warning. No food or drink is allowed in the library except for bottled water. This isn't cause we want you to go hungry, this is a culinary library after all but it keeps the library and all the materials clean and tidy for all your other colleagues.

Tip 4. No cellphone use, by this we ask that you do not answer your phone or make calls within the library doors. I know you think going past the barrier helps, but believe me sound carries in this old building. Fun fact the library used to be a gymnasium!

Tip 5. Follow this blog, and DIT twitter to find out more tips on a regular basis.

Fall Term 2018