Air cooled engines do not need any "dedicated warm up" time. The only thing to consider is that you DO NOT start the cold engine and then begin doing hard and heavy work within a few seconds after starting. The normal time it typically takes to drive the tractor to where you commence working it is sufficient to warm the engine and tranny (if hydrostat) to operating status. LIQUID COOLED ENGINES do need to be warmed up a bit longer before applying a heavy work load to them. The difference between how you treat a liquid cooled engine differently than an air cooled engine is due to the fact that the CYLINDER walls of a liquid cooled engine warm up more slowly than that of an air cooled engine (because the liquid coolant mass is a significant "heat sink"). Ideally, the cylinder walls need to heat up to something near "coffee cup warm" temperature before the throttle is opened wide under heavy load conditions. To start a liquid cooled engine and immediately operate it under heavy loading and wide open throttle runs the risk of having the PISTON expand faster than the cylinder walls, which can cause seizing and galling of the piston to the cylinder walls. Even a slight case of galling will result in shorter engine life. This post was edited by mownie on Fri, Oct 24, 14 at 10:00

These are some recipes I've used in classes I've taught at the Food Bank, Sr. Citizen Center, and at the Co. Extension Office on Using USDA Food Commodities. -Grainlady WHITE SAUCE MIX 1/2 pound butter or margarine 2 c. plus 2 T. nonfat dry milk powder 1 c. flour 3 t. salt Combine all ingredients. Mix well with a pastry blender, food processor, or even an electric mixer. The mix will be granular in texture. It will keep well covered in jars in the refrigerator. To make a medium white sauce: add 1/2 c. dry mix to 1 cup hot water and cook until it thickens. Use the same proportions for larger amounts. To make cheese sauce: add 1/2 c. cheese to each cup of white sauce. You can change the amount of cheese, depending on how much "cheesy" flavor you want. Thin the cheese sauce with some liquid milk and add some cooked broccoli for cream of broccoli soup. Toss in some bacon bits, chives, etc. to add additional taste. Substitute broccoli with cooked potato. Potato Soup Made with White Sauce Mix (6 servings) 1 t. salt 1 c. water 2 c. finely chopped potatoes 2 T. chopped onion 1/2 c. chopped celery 3/4 c. White Sauce Mix 3 c. liquid (try liquid from cooked vegetables plus additional water) Put the water and salt in a pan. Heat to boiling. Add the vegetables. Cook until tender. Stir the White Sauce Mix into 3 cups of liquid. Cook until slightly thick. Stir all the time. Add cooked vegetables to the white sauce. Heat 3 or 4 minutes. ------------------- Carrot Soup Made with White Sauce Mix (6 servings) 1/2 t. salt 1-1/2 c. water 2 T. chopped celery 2 c. finely chopped carrots 1 T. chopped onion 3/4 c. White Sauce Mix 3 c. liquid (liquid from cooked vegetables plus water) Put the salt in the 1-1/2 c. water in a pan. Heat to boiling. Add the vegetables. Cook until tender. Stir the White Sauce Mix into the 3 cups of liquid. Cook until slightly thick. Stir all the time. Add the cooked vegetables to the white sauce. Heat 3-4 minutes. ----------------------------- Casserole Sauce Mix (using nonfat dried milk powder) (Source: Iowa State University Extension) This sauce mix is also a substitute for canned condensed soups. 2 c. nonfat dry milk powder 3/4 c. cornstarch 1/4 c. instant chicken bouillon 2 T. dried onion flakes 1 t. dried thyme, crushed (optional) 1 t. dried basil, crushed (optional) 1/2 t. pepper Combine all ingredients and store in an airtight container. To use as substitute for ONE can condensed soup: Mix 1/3 cup of the dry mix with 1-1/4 c. water in a sauce pan. Cook and stir until thickened. Add 1 T. butter, if desired. If you want, you can add some mushrooms (canned or dehydrated) for "mushroom soup", add celery for cream of celery. ---------------------- Hot Beverages (Mixes - using non-fat dry milk powder.) Add hot water and enjoy . (Note: the small amount of baking soda in each recipe is used to increase the solubility of the mix in water. For best dissolving results, put the mix in the cup then pour in hot water. For people on low-sodium diets, baking soda should NOT be used. If you substitute sugar with a non-calorie sweetener, be sure to use less than called for due to the difference in bulk of sugar VS sweetener.) Cafe Cappuccino 1/2 c. instant coffee granules 3/4 c. sugar 1 c. non-fat dry milk powder 1/2 t. dried orange peel 1/8 t. baking soda Mash orange peel in mortar and pestle or in a bowl with the back of a spoon. Stir all ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6 to 8 ounces of water. Yield: 1 c. dry mix, or enough to make 20 cups at 40 calories each; 17 calories if powdered sweetener is used. --------------------- Cafe Francaise 1/2 c. instant coffee granules 1/4 c. sugar 1-1/4 c. non-fat dry milk powder 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded t. in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 25 calories each: 20 calories if powdered sweetener is used. -------------------- Italian Mocha Espresso 1 c. instant coffee granules 1 c. sugar 4-1/2 c. non-fat dry milk powder 1/2 c. cocoa 1/2 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Use 2 T. for each 4 ounces of water (serve in a small demitasse cup). Yield: 4-1/2 c. dry mix. Each mix to make 36 cups at 60 calories each. This is a VERY strong and rich coffee. Artificial sweetener is not recommended for this recipe. ----------------- Cave Vienna 1/2 c. instant coffee granules 2/3 c. sugar 2/3 c. non-fat dry milk powder 1/2 t. cinnamon 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 35 calories each; 12 calories if powdered sweetener is used. ---------------- Swiss Mocha 1/2 c. instant coffee granules 1/2 c. sugar 1 c. non-fat dry milk powder 2 T. unsweetened cocoa powder 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 40 calories each; 17 calories if powdered sweetener is used. ------------ Mexican Cocoa 1-1/2 c. sugar 4-1/2 c. non-fat dry milk powder 1 c. unsweetened cocoa powder 1/4 t. cinnamon 1/2 t. baking soda 1/2 c. instant coffee granules (optional) Stir ingredients together, if possible, put in blender until powdered. Use 3 T. for each 8 ounces of water. Yield: 4-1/2 c. dry mix. Enough to make 24 cups at 105 calories each; 70 calories if powdered sweetener is used. ------------------------------ Whipped Topping using non-fat dried milk powder 1/2 c. ice water 1 T. lemon juice 1/2 c. dry milk powder 1/2 c. sugar Mix ice water and dry milk. Whip until soft peaks form. Add lemon juice and continue to beat until the peaks are firm. Add the sugar. Refrigerate and use in a short while. It can be dropped in servings on an open tray and frozen. Package and keep frozen until it is used. For a creamy tint, add 1 or 2 drops of yellow food coloring. About 10 calories per tablespoon; makes about 3 cups. ------------------ Strawberry Fluff (using Whipped Topping recipe above) 1 10-oz. package frozen strawberries, thawed OR 1-1/2 c. fresh sliced strawberries 1/2 t. unflavored gelatin, softened in 1/2 c. cold water 2 c. whipped dry milk topping (above) Soften the gelatin in the cold water and heat to dissolve. Drain the berries. Add enough water to the juice to make 1/2 cup. Mix dissolved gelatin and juice. Chill until mixture is consistency of unbeaten egg white. Add strawberries and whip until light and fluffy. Combine whipped dry milk topping and strawberry mixture. Chill until mixture mounds in the spoon. Place in dessert dishes and refrigerate until served. 6 servings, 1/2 cup each. 90 calories per serving. -------------------------- Orange Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice cold orange juice 2 T. orange marmalade Chill electric beaters and a small mixer bowl. Place non-fat dry milk powder and orange juice in chilled bowl. Beat on highest speed until stiff (4-5 minutes). Fold in orange marmalade. Serve at once (nice as a topping on a snack cake). Makes about 2-1/2 cups. Pineapple Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice cold unsweetened pineapple juice 2-3 T. powdered sugar Chill electric beaters and a small mixer bowl. Place non-fat dry milk and pineapple juice in chilled bowl. Beat on highest speed until stiff (4-5 minutes). Fold in powdered sugar. Serve at once. Makes about 2-1/2 cups. Lemon Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice water 3 T. lemon juice 4-5 T. powdered sugar Chill electric beaters and a small mixer bowl. Place non-fat dry milk powder and ice water in chilled bowl. Beat on highest speed until soft peaks form (3-4 minutes). Add lemon juice. Beat until stiff (3-4 minutes longer). Fold in powdered sugar. Serve at once. Makes about 3-1/2 cups. Great on gingerbread. -------------------------- Snacks/Treats/Candy Using powdered milk. Logs 1 c. non-fat dry milk powder 1 c. honey (or agave nectar if avoiding high-glycemic sweeteners) 1 c. peanut butter 1 c. wheat germ 1 c. raisins 1 c. oatmeal (lightly toasted 1/2 c. chopped pecans 1/2 c. unsweetened coconut 1/2 c. sesame seeds (OR kasha) 1 c. (or more) graham cracker crumbs Combine all ingredients except graham cracker crumbs in large bowl; mix well. Shape into 2-inch logs. Roll in graham cracker crumbs. Yield: 24 logs. Honeys 1 c. chunky peanut butter 1 c. honey (OR agave nectar for a low-glycemic sweetener) 1 c. non-fat dry milk powder 1-1/2 c. crushed wheat CHEX cereal 60 whole wheat CHEX 2 c. crushed rice CHEX cereal Combine first 4 ingredients in bowl; mix well. Shape into 1-inch balls. Press 1 whole wheat Chex into each ball. Roll in crushed rice cereal. Chill, covered, for 2 hours. Yield: 6- snacks. Peanut Butter Snacks 1/2 c. peanut butter 1/2 c. honey (OR agave nectar for a low-glycemic alternative) 1 c. toasted wheat germ 2 T. non-fat dry milk powder 1/2 c. raisins (OR currants, OR dates, Or other dried fruit) 1/2 c. unsweetened coconut Combine peanut butter, honey, wheat germ and dry milk powder in bowl; mix well. Stir in fruit. Shape into balls. Roll in coconut, coating well. Store, covered, in refrigerator. Yield: 15 snacks. Microwave Treats 3/4 c. peanut butter 1/4 c. honey (OR agave nectar) 3 T. butter 1/2 c. non-fat dried milk powder 1/2 c. sunflower seeds (shelled - raw or roasted - your choice) 1/3 c. sesame seeds 1/3 c. crushed cereal (flakes - bran or cornflakes, or Chex, etc.) 1/4 c. chopped dried apricots (OR other dried fruit of choice) 2/3 c. unsweetened coconut Microwave peanut butter, honey and butter in 1-1/2-quart glass casserole on HIGH until melted. Stir in next 5 ingredients. Shape into balls. Roll in coconut. Chill for 3 hours. Yield: 30 snacks.

When I was a kid, we had a special gizmo for warming up bagels. It was a brushed-aluminum, almost-spherical pot/lid combo, a little flattened on the bottom so it could sit on a burner. Made by Rival or Proctor-Silex or one of those companies. The lower part had an inset with small holes in it. As I recall, you'd put water in the main pan--there was only room for a very small amount--and then put the bagels in the inset, plunk on the lid, and warm them up over low heat. The printing on the lid said "bun warmer," but in our house it was always used for bagels. And usually to revive ones that were starting to go stale, but I bet it would work to thaw frozen ones, too. I guess it was basically a steamer, but the bagels always came out of it tasting fabulous. I've got to check and see if my mother still has that thing.

a skirted table [[(https://www.houzz.com/photos/charming-manor-traditional-entry-minneapolis-phvw-vp~526812) [Traditional Entry[(https://www.houzz.com/photos/traditional-entryway-ideas-phbr1-bp~t_741~s_2107) by Minneapolis Interior Designers & Decorators Lucy Interior Design you can paint stripes or other designs on the walls and painted rugs on the floor [[(https://www.houzz.com/photos/marilynn-taylor-and-allan-dallatorre-for-teen-project-contemporary-bathroom-los-angeles-phvw-vp~698709) [Contemporary Bathroom[(https://www.houzz.com/photos/contemporary-bathroom-ideas-phbr1-bp~t_712~s_2103) by Los Angeles Photographers Erika Bierman Photography more stripes or color blocking with paint [[(https://www.houzz.com/photos/heritage-at-stapleton-traditional-basement-denver-phvw-vp~3949747) [Traditional Basement[(https://www.houzz.com/photos/traditional-basement-ideas-phbr1-bp~t_747~s_2107) by Denver Home Builders Wonderland Homes [[(https://www.houzz.com/photos/new-construction-bethany-beach-del-contemporary-bedroom-philadelphia-phvw-vp~295838) [Contemporary Bedroom[(https://www.houzz.com/photos/contemporary-bedroom-ideas-phbr1-bp~t_715~s_2103) by Wilmington General Contractors Dewson Construction Company [[(https://www.houzz.com/photos/calming-green-master-bedroom-contemporary-bedroom-portland-phvw-vp~74260) [Contemporary Bedroom[(https://www.houzz.com/photos/contemporary-bedroom-ideas-phbr1-bp~t_715~s_2103) by Portland Interior Designers & Decorators Ragan Corliss [[(https://www.houzz.com/photos/beach-chic-design-kid-space-contemporary-kids-jacksonville-phvw-vp~3066855) [Contemporary Kids[(https://www.houzz.com/photos/contemporary-kids-room-ideas-phbr1-bp~t_24653~s_2103) by Ponte Vedra Beach Interior Designers & Decorators Beach Chic Design notice how the floor is bordered in the shape of rugs but there are no rugs, you could do this with paint on the hardwood in a latex paint or with tape to simulate area rugs blocking off spaces that would have a rug [[(https://www.houzz.com/photos/frisco-european-transitional-entry-dallas-phvw-vp~1555896) [Modern Entry[(https://www.houzz.com/photos/modern-entryway-ideas-phbr1-bp~t_741~s_2105) by Frisco Home Builders Hensley Premier Builders [[(https://www.houzz.com/photos/living-room-traditional-living-room-chicago-phvw-vp~151886) [Traditional Living Room[(https://www.houzz.com/photos/traditional-living-room-ideas-phbr1-bp~t_718~s_2107) by Rockford Interior Designers & Decorators KannCept Design, Inc. faux painted wallpaper [[(https://www.houzz.com/photos/distressed-stripes-mediterranean-bedroom-phvw-vp~3637990) [Mediterranean Bedroom[(https://www.houzz.com/photos/mediterranean-bedroom-ideas-phbr1-bp~t_715~s_2109) by Morris Plains Artists & Artisans Periwinkle Skies, LLC [[(https://www.houzz.com/photos/dining-room-eclectic-dining-room-baltimore-phvw-vp~898722) [Eclectic Dining Room[(https://www.houzz.com/photos/eclectic-dining-room-ideas-phbr1-bp~t_722~s_2104) by Baltimore Interior Designers & Decorators Robin Hiken Interiors