How do I find old cookbooks on CLEVNET?

“Is there a way to search for books by publication date? I want to look at old cookbooks.”

The CLEVNET catalog offers a lot of different ways to narrow down your search. Once you’ve typed something in the search bar at the top, you can narrow your search by library, audience (adult, children, or teen), language, content (nonfiction, fiction, or undetermined), and more, including published date.

Different searches bring up different results. When searching for “cookbooks” as a subject and narrowing our search to show only items available at Newton Falls, the earliest publication date was 1972: The Vegetarian Epicure by Anna Thomas. However, searching “cookbook” as a keyword instead of a subject brought up Mary Emma Showalter’s Mennonite Community Cookbook, published twenty-two years earlier. The keyword “recipe” showed us an even older book: Marcelle Morphy’s Recipes of All Nations, published in 1935.

If you’re looking for old-fashioned recipes, they may not necessarily be in the oldest cookbooks. The Little House Cookbook by Barbara M. Walker is a book of authentic frontier recipes published in 1979. Grandma’s Wartime Kitchen by Joanne Lamb Hayes, published in 2000, deals with World War II cooking and the recipes people developed to get around rationing. We even have The Thirteen Colonies Cookbook by Mary Donovan, published in 1975.

Can You Help Me Find A Sausage Recipe?

"I'm looking for a recipe for homemade sausage."  To the staff of the Newton Falls Public Library this seemed to be a simple request.  The library owns a copy of  "The Sausage-making Cookbook"  by Jerry Predika.  However, our patron already had their own copy of this title and it did not include a recipe quite to their liking.  At this time, she did not wish to get a recipe off the Internet; she preferred something from a book.

In our extensive collection of cookbooks, we found several books that we thought might have what she wanted including "The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal" by Bruce Aidells and Denis Kelly, "The Way to Cook" by Julia Child, and "Lidia's Italian Table" by Lidia Bastianich.  These all contained recipes either too heavily spiced or with ingredients our patron did not wish to use.

Continuing our discussion, our patron explained that they were looking to make a lightly seasoned old-fashioned country sausage. The recipe in Mary Emma Showalter's "Mennonite Community Cookbook: Favorite Family Recipes" still wasn't exactly the recipe she wanted.  

Thinking a bit out of the box, we decided to take a look at our collection of Foxfire books. The first Foxfire book was published in 1972.  "The 'Foxfire Book' and its eleven companion volumes stand memorial to the people and the vanishing culture of the Southern Appalachian Mountains, brought to life for readers through the words of those who were born, lived their lives, and passed away there" [www.foxfire.org/thefoxfirebooks.aspx].  The full title of the first book is "The Foxfire Book: HogDressing; Log Cabin Building; Mountain Crafts and Foods; Planting by the Signs;Snake Lore, Hunting Tales, Faith Healing; Moonshining; and Other Affairs of Plain Living." The chapter on Hog Dressing included Slaughtering Hogs, Curing and Smoking Hog, and Recipes for Hog.  She said this sausage recipe might have the right combination of spices.

In the event the recipe did not taste as she imagined, our patron also placed holds on some of the other sausage making books in our shared CLEVNET catalog.

Can You Help Me Find My Grandmother's Cookie Recipe?

Our caller asked “When I was a child, my grandmother used to make a cookie with pork cracklings, the brown bits after cooking pork.  They were really good, but she never wrote down any of her recipes. I think she called them bagachels.  Can you help me find the recipe?”  Since it sounded like a food related to a particular ethnic background, the Newton Falls Public Library staff felt they needed some more information.  Talking with her we found that her grandmother had been born in 1868 in the Austro-Hungarian Empire.

Searching online for the terms “bagachel cookie” did not bring up any useful results. Considering how some letters sound like others, we tried “pagachel cookie.” Here we found the website, TheWorld's Best Photos of pogácsa - Flickr Hive Mind.  The tempting photographs of cookies included one called Pagachel / Pogácsa.  Our search for pogácsa took us to the website, Mashpedia. The article said that it

 “is a type of savory scone in Hungarian cuisine. It is also popularly eaten in nearby Slovakia 

. . . As with scones and biscuits, eggs and butter are common ingredients, as is milk, cream or sour cream. Many traditional versions exist, with size, shape—the most common is round—and flavor variations in each region/city of Hungary. A dozen different ingredients can be found either in the dough, sprinkled on top before baking, or both: medium-firm fresh cheeses, aged dry hard cheese(s), pork crackling (tepertő), cabbage, black pepper, hot or sweet paprika, garlic, red onion, caraway seeds, sesame seeds, sunflower seeds or poppy seeds.”

The key ingredient, pork cracklings, was included in this description. Now we were able to locate a basic pagachel recipe for our patron and she could add the cracklings to it, as she remembered her grandmother doing.

Gingerbread and Sauerkraut

The winter holidays are coming. This week we received two interesting seasonal food questions. “I’m looking for a gingerbread recipe which uses flour, eggs, milk, baking soda, and yeast.” The Newton Falls Public Library staff thought this sounded like a ordinary gingerbread recipe until the caller got to the last ingredient; yeast is not a commonly used ingredient for this item. She was from out of town and unable to come into the library and did not own a computer, so we searched online for recipes. Cheftessbakeresse.blogspot.com had a recipe for yeast-raised orange gingerbread and Georgene-a-bramlage.suite.com had an assortment of gingerbread recipes for Christmas and winter. We gave the caller the recipes we found for her which fit your ingredients list.

The second interesting question was “I’m making sauerkraut in a crock pot and am concerned about mold-like stuff growing on the top. Is this normal?”  Alton Brown of the Foodnetwork.com states “Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary.” Since this stated in his recipe, apparently our patron’s concern was a common one. The book, The Self-sufficient Life and How to Live it: the complete back-to-basics guide by John Seymour also had information about making sauerkraut and our patron took home this resource.

Can You Help Me Find a Vegetarian Indian Cookbook?

“I was watching a TV show with Gordon Ramsey featuring best restaurants. The episode was about vegetarian Indian food. I was hoping you could help me find a cookbook for it.” In order for the Newton Falls Public Library staff to assist our patron, our first step was to find what restaurant was on the show.

We discovered information about the show online by searching for ‘Gordon Ramsay best restaurants.” There is a BBC program titled Ramsay’s Best Restaurant. On the episode guide we found two Indian restaurants competing against each other. “With two generations of family behind the food, Prashad specializes in vegetarian dishes and the chefs use their hands to prepare the food, believing that love will be passed through each dish.” This was the one which our patron viewed.

Searching online for “Prashad vegetarian cookbook” we found two books, Prashad-Cooking with Indian Masters by J.Indersingh Kalra and Indian Vegetarian Cooking from an American Kitchen by Vasantha Prasad. Our patron thought she might like the latter, so we placed a hold on it through our new shared Clevnet catalog, www.clevnet.org, and will notify her when it arrives at our library.

How Do I Hollow Out an Onion?

“I borrowed the Williams-Sonoma book, Main Dishes from the library. It has a recipe for roasted onions stuffed with Italian sausage, egg, and fresh bread crumbs that looks very good. The instructions call for hollowing out the onions, stuffing them, placing them in a baking dish filled with ½ inches of water, and baking at 350 degrees for about an hour. But how do you hollow them and leave the ½ inch thick shell required?” The patron showed the Newton Falls Public Library staff the photograph and directions for this very tasty looking dish on page 63.

While having many combined years of cooking experience, our staff wasn’t really sure how one went about hollowing an onion. The book in which the patron found the recipe offers “colorful recipes for health & well-being” but no instructions for creating an onion shell. The search continued by examining the Larousse Gastronomique: the new American edition of the world's greatest culinary encyclopedia. In the listing for onions on page 744, there are recipes, including stuffed onions. These instructions explain when preparing this dish, you need to peel the medium sized onion without splitting the outer layer. Remove about ¼ of the onion by cutting it horizontally at the stalk. Blanch the remaining ¾ in salted water for about ten minutes, drain, rinse with cold water, and drain again. Finally scoop out the inside; leaving at least a thickness of 2 layers all around, and the onion is ready for filling.

I Need to Find the McCall's Cooking School Magazine's Beef Wellington Recipe

“I’m trying to help a lady who is looking for a recipe for Beef Wellington. It was originally printed in the 1970s or 1980s, in an issue the McCall's Cooking School Magazine. The ingredients include Madeira wine, pate, celery, carrots, garlic, and shallots, but not onions, and parchment paper not puff pastry. You cook the vegetables, chop them, wrap them in cheese cloth, and squeeze out the juice using the handle of a wooden spoon to twist the cloth. The juice is used in cooking; dispose of what remains in the cheese cloth. I’m not having any success. Can you help me?” The Newton Falls Public Library staff can sympathize with the frustration of trying to find that missing recipe.

There is not a single McCall’s cookbook on the seventeen shelves of cookbooks owned by the library, nor in our shared TiPL [Trumbull Independent Public Library Consortium] catalog. Our staff expanded the search online and found a couple of websites with similar recipes. At   www.foodtimeline.org/foodmeats.html#beefwellington we found Julia Child’s recipe. community.cookinglight.com/showthread.php?t=104317 had Beef Wellington Without Fear. While both of these recipes had similarities to the one requested, neither was “the” recipe. Another website, www.chef.com has many of the McCall's Cooking School recipes, but not the one needed.

In our search, we discovered that it was published in 1984 and was subscription based. The purchaser received binders, and then periodically pages to insert.  We checked the Ohio Shares MORE statewide catalog for “McCall's Cooking School Magazine.”  We could not find the magazine, but we did find that the Ridgeway Branch of Ridgemont Public Library owns volumes 1 and 2 of the 3 volume McCall's Cooking School: step-by-step directions for mistake-proof recipes set. We contacted them and their librarian went to look for the item.  She returned our call with the sad news that there were 3 pages missing from the meat section of the loose leaf binders; one of which was the Beef Wellington Recipe.  

We contacted our patron. She explained that she is a “recipe hunter” who routinely searches for lost recipes.  She was contacted to search for this recipe. While she owns a huge collection of cookbooks and single recipes; she does not have this particular magazine. She is hoping that one of our patrons saved their issues of McCall’s Cooking School Magazine and would be willing to share the recipe with us. If you have or find this recipe, please contact Carol at the Newton Falls Public Library, 204 S. Canal St., Newton Falls, Ohio 44444, 330-872-1282, fax 330-872-9153, or email carolbaker@newtonfalls.org.

I Need a Broccoli Slaw Recipe

“I was visiting family out of state and they served this broccoli slaw from a local grocery store. It was really good, not much dressing on it, and it contained shredded broccoli and florets, raisins, red onion, bacon and sunflower seeds. Can you help me find the recipe?” While not having tasted the slaw, the staff of the Newton Falls Public Library would certainly try to give her some possibilities to try at home.



With the availability of the Internet, searching for recipes online is as simple as typing in the various ingredients, slaw and recipe. Cooks.com had two promising versions of this slaw: Broccoli and Bacon Salad with Equal, a lower calorie version [www.cooks.com/rec/doc/0,1662,139188-245199,00.html] and Little Tree Salad [www.cooks.com/rec/doc/0,1643,152163-235202,00.html]. Allrecipes.com’s Alyson’s Broccoli Salad [allrecipes.com/Recipe/Alysons-Broccoli-Salad-2/Detail.aspx] shows the nutritional information for those watching their fat and cholesterol intake. Broccoli Slaw [www.thekitchn.com/thekitchn/salad/recipe-broccoli-slaw-083866] at TheKitchn.com used the smallest amount of mayonnaise or salad dressing of the online recipes we viewed.



Our patron was wondering if the library had any books that might have similar recipes. We have an extensive collection of recipe books. Some, like The Madison County Cookbook by the members of St. Joseph’s Church, Winterset, Iowa includes ramen noodles, not for what she was looking. Taste and See That the Lord is Good by the Ways and Means Committee, Pricetown United Methodist Church, Newton Falls, Ohio includes mozzarella cheese. Interesting, but not exactly what was needed. In Cooking Light Annual Recipes 2007 Superspeedy Broccoli Slaw includes pineapple and uses a commercial dressing for easier preparation. The New Potluck: the best recipes for today's "bring-a-dish" meals Nutty Broccoli Slaw has a dressing which did not include mayonnaise or salad dressing. Another intriguing one was found in Taste of Home Annual Recipes 2008. Their Floret Salad has sour cream, and Worcestershire and hot sauces.

Newspaper Recipes & Crossword Puzzles

Sometimes patrons contact the Newton Falls Public Library looking for articles in back issues of newspapers. “I’m looking for a recipe that was in the Tribune Chronicle a while back. It was a Rookie Cookies Pineapple Pudding Cake.” “I’m trying to make a photocopy of the crossword puzzle in Sunday’s Plain Dealer and it’s not coming out very well. Is it available online?”

Unsure of the date of the article in the Tribune, the library staff attempted to find it at www.tribtoday.com but the recipe was not listed. We next did an online search. The San Diego Union-Tribune’s (Universal Press) Mini Page [www.signonsandiego.com/entertainment/minipage/minipage.pdf], July 2, 2009 featured this Rookie Cookies recipe.

Newsprint often photocopies darkly causing little contrast for crossword puzzle squares; finding it online would allow our patron to have a sharper image from which to work. The Plain Dealer’s puzzle cannot be accessed online without a paid subscription. By searching online using the name of the puzzle and the author’s name, we found the desired puzzle on the website of the LA Times [http://games.latimes.com/index_crossword.html?uc_feature_code=tmcal]. The paper has puzzles from the last 30 days which can be played either online or printed to be worked by hand. For those who enjoy doing puzzles, but find they need assistance, the library has The American Heritage Crossword Puzzle Dictionary and The New York Times Crossword Puzzle Dictionary by Tom Pulliam and Clare Grundman. These books are available to help find the answers to difficult clues.

Dark Chocolate Cocoa Fudge

“Can you find me a recipe for dark chocolate cocoa fudge?” The Newton Falls Public Library staff thought this was a mouthwatering request, appropriate for the upcoming holidays. We began the search by looking through our many cookbooks.

The Bon Appétit Cookbook by Barbara Fairchild had a very rich Classic bittersweet chocolate fudge recipe (p.731) which required bittersweet chocolate, marshmallow cream, unsweetened chocolate, condensed milk, whipping cream and butter, but no cocoa. Just looking at the cover of Candy Making Basics by Evelyn Howe Fryatt was tempting. There is an entire chapter of Fudge Delights (pp. 16- 28). Members of the staff decided to check this book out when the patron was done using it. Who could resist such treats as Caramel Fudge Fantasy, Piña Colada Fudge, Layered Cream Cheese Peppermint Fudge, and the very seasonal Spiced Pumpkin Fudge.

Having no success finding the correct recipe in the cookbooks we looked through, we began an online search using the terms: dark chocolate cocoa fudge. The first site that came up was www.hersheys.com. Their recipe for Rich Cocoa Fudge included Hershey’s Special Dark cocoa and seemed to be exactly for what our patron was looking.

Rich Cocoa Fudge
Ingredients:
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract

Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.
About 36 pieces or 1-3/4 pounds. NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

What is Egg Lemonade?

“What is Egg Lemonade? I saw it mentioned in one of the old Newton Falls Heralds in the Local History Room. Can you find me a recipe for it?” The Newton Falls Public Library staff thought this sounded like an interesting summer beverage. We first searched for books about beverages. The books on the shelf about beverages were bartending ones, and none included this drink. The Complete Idiot's Guide to Mixing Drinks by The Players and Alan Axelrod says to avoid using raw eggs in drinks and suggested using powdered egg whites instead. While we don’t yet know if this recipe includes raw eggs; as egg creams do not, it is a good warning to heed.

Cookbooks of older recipes, such as Food in Medieval Times by Melitta Weiss Adamson, The Martha Washington Cookbook by Marie Kimball and The Thirteen Colonies Cookbook by Mary Donovan, did not have Egg Lemonade. The Thirteen Colonies Cookbook did have a recipe for Cider Posset, which included cider, cream, Madeira and eggs. Larousse Gastronomique: the new American edition of the world's greatest culinary encyclopedia had an interesting recipe for eggnog with beer. Even How to Cook Everything by Mark Bittman did not have Egg Lemonade.

We were much more successful with our online search. Many sites had recipes for Egg Lemonade. Interestingly enough, it appears that the recipe is a favorite of different ethnic cultures. IndianRelish.com [a site for Indian foods], Jewish Food Cookbook and Drinks from Denmark all have recipes for this beverage. The basic ingredients in each are sugar, lemons, eggs, and water or soda water.

According to the blog, MagpieMusing.com, the recipe was included in an 1887 collaborative cookbook with the ingredients shaken in a mason jar. A recipe was also published in 1909 in The Good Housekeeping Woman's Home Cook Book [www.foodreference.com]. Nutrition and Dietetics (©1910, 1913) by Winfield S. Hall, PhD., MD. [books.google.com] recommends Egg Lemonade as part of the treatment of chronic gastritis. Dr. Hall suggests it as one of the foods to be introduced gradually after several days of consuming predigested proteins such as peptonized milk, followed by other liquids, and then foods including Egg Lemonade, broths thickened with cereal, and delicate custards [p.241]. Rigby's Reliable Candy Teacher by W. O. Rigby, 19th edition 1919 at www.foodtimeline.org has a lengthy list of common egg drinks, including Egg Coffee and Egg Limeade.

Salt-free Rubs and Grilling

“I’ve been watching cooking shows about barbecue. They are always using a rub on the meat. I’m not allowed to have much salt, and salt seems to be a main ingredient. Can you find me a rub recipe with no salt in it?” The warm days we’ve been having, and the smell of grilling in the evening has the Newton Falls Public Library staff thinking about what could be a healthy replacement for salt laden rubs. Rubs are mixes of spices which flavor, tenderize and cure the meat before it is grilled. Salt has long been used as a major ingredient in the preservation and seasoning of foods.

According to the online article How To Make Herb Grilling Rubs by Annette Gallagher,
[www.howtodothings.com] there are two types, the dry rub and the wet rub. The dry ones are mixtures “of herbs, spices and salt that are rubbed on foods. Sometimes they contain a little oil or have prepared mustard mixed in so that they are damp rather than truly dry. Wet rubs are a cross between a marinade and a dry rub and sometimes contain vinegar or other tenderizing agents.” Vinegar would be an excellent substitute to use in place of salt for tenderizing.

There is no shortage of cookbooks about grilling in the library. Beginning with what seems to be the largest of the books, The Barbecue! Bible by Steven Raichlen; we were able to find a few recipes that do not include salt as an ingredient, Herbes de provence (French); Israeli rub; Indian roasted spice powder; and Colombo powder (French West Indian) which contains an unusual ingredient, toasted rice. Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae also has a Southwestern rub recipe to tempt those watching their salt intake.

In our Internet search, we discovered a plethora of recipes for our patron and an interesting alternative to rubs called Mediterranean salt roasting. With this method, the salt never penetrates the food and is a perfect hybrid of steaming and roasting, ensuring no loss of aroma and flavor. The Salt Institute [www.saltinstitute.org] instructs that “salt roasting combines the nutritional benefits of gentle steaming with the flavor-generating properties of roasting. When the food is encrusted in salt, the salt fuses together to form an almost impenetrable barrier sealing in moisture and flavor. In addition, the contact of the food with the fused salt ensures a dry heat roasting on the surface, in much the same way as conventional roasting, except that the flavor is completely sealed in the salt casing.”

Can You Help Me Find a Recipe?

“While at the doctor’s office we saw a recipe in Woman’s Day magazine that had rice, wax beans, kidney beans, pimento, and spaghetti sauce in it. I wrote down those ingredients as it sounded good, but I don’t remember the rest of the instructions. Can you get me a copy of the June 17, 2008 issue?” The Newton Falls Public Library does not carry Woman’s Day, but the magazine does have a website, www.womansday.com. Using their recipe search and listing the ingredients did not find the needed recipe. Next we tried searching by the issue date, and that was not successful.

Looking through the catalog which Newton Falls shares with five of the other libraries in Trumbull County (Bristol Public Library, Girard Free Library, Hubbard Public Library, Kinsman Free Library, and McKinley Memorial Library) that have joined together as the Trumbull Independent Public Libraries [TiPL] Consortium, we discovered that four of the six libraries subscribe. We were able to request a copy of that specific magazine for our patron. Unfortunately, when the magazine arrived it did not have the recipe for which our patron was looking. The staff unsuccessfully attempted to check some of the other magazines commonly found in doctors’ offices to see if a recipe with those ingredients was in one of their issues. The information was also plugged into some of the online recipe searches to no avail. If anyone should recognize a recipe using these ingredients, please contact Carol Baker at carolbaker@newtonfalls.org.

If you are looking for recipe ideas, the Newton Falls Public Library has a large cookbook collection; the magazines, Taste of Home, Everyday Food, and Bon Appetit which deal specifically with food; magazines for healthy living such as Weight Watchers, Mother Earth News, and Prevention; and CD-Roms, Vegetarian Delights and Art of Making Great Pastries. These may all be borrowed from the library.

For those who already have the perfect recipes, consider sharing them with others. The Friends of the Library are gathering them to create a cookbook. The Recipe Collection Sheets are at the circulation desk along with the box in which to submit them.

Beer can and bottle collecting

“My buddy has a whole bunch of different beer bottles and cans. Is there something he can do with them?” The Newton Falls Public Library staff found this to be a timely question when one considers that football season inspires many a tailgating party. The owner of such a collection has several different options.

By doing some research you may find that the containers could be sold. The library has several resources available; Kovels' bottles price list by Ralph & Terry Kovel and other collectible price guides such as Kovels' Antiques & Collectibles Price Guide 2009: America's Bestselling and Most Up-To-Date Antiques Annual. According to this newest Kovels’, would you be willing to pay $5000 for a Kool Beer, blue, Grace Bros. Brewing, Santa Rosa, California can or $2640 for a beer bottle from Tiffany and Allen, Washington Market, Paterson, New Jersey? The Official Price Guide to Beer Cans can also be borrowed through interlibrary loan and Ohio Shares MORE. A great deal of historical information can be learned online at Beer Bottle Collectors and Antique Bottles. Antique Bottles and RustyCans have links to collecting groups. There is even a Beer Can Museum located in Massachusetts.

One of our staff members was curious about how these collectible bottles and cans might be displayed. The library has many books with do-it-yourself directions for shelving. Two of the most intriguing were a trapezoidal bookcase in Bookcases by Niall Barrett whose shape is reminiscent of a bottle, and rotating garage shelves in Storage & Shelving Solutions which could be made to look like a giant beer can. Instructions can be found for shelving created with beer bottles and boards at www.diylife.com/2008/01/18/beer-bottle-shelves.

If, after searching the various sources, you find that your cans do not have much value as collectibles consider recycling them. The Aluminum Association’s website states that can recycle rates are at their highest and it takes 34.17 cans to equal a pound of metal. The amount that is paid by scrap metal businesses changes daily. On September 22, Falls Recycling was paying $.60 per pound of aluminum.

Before the cans or bottles can be recycled, they need to be emptied. Have a tailgating party using The Tailgater's Cookbook by David Joachim and Mario Tailgates NASCAR Style by Mario Batali to create delicious food for the occasion. Homebrew Favorites: a coast-to-coast collection of over 240 beer and ale recipes compiled by Karl F. Lutzen and Mark Stevens and Extreme Brewing: an enthusiast's guide to brewing craft beer at home by Sam Calagione are two of the library’s books which can be used to develop your own special brew.

Remember to practice caution in consuming the contents of those bottles and cans. Controlling Your Drinking: tools to make moderation work for you by William R. Miller and Ricardo F. Muñoz and Ohio Driving Under the Influence Law by Mark P. Painter and Majes M. Lookerone are some of the resources the library has to assist you in making wise choices.