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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
Amarillo Globe
Location
Amarillo, Texas, United States of America
Date
Jan 27, 1925
Page
6
Ambitious curry guided dishes showcase mutton rice eggs tomatoes and meat stews. Recipes mix curry powder, butter, flour, and spices with rice and varied meats, offering multiple serving ideas and wine or sauce accompaniments.
Readers can repurpose vintage prints into screens lampshades and screens. Mount Godey images on parchment lampshades or denim panels, or cover city scenes on side lights and clocks. Pair prints with maps for tea trays and writing desks. craft a girl’s room wall display from fashion prints gathered across volumes.
A guide to preparing single plate refreshment options for afternoon parties. Suggestions include vanilla ice cream moulds with fruit fillings, fruit salads with whipped cream, toasted crackers, nuts, bonbons, and hot chocolate. Also offered are substantial one plate combinations like creamed chicken on toast rounds and jelly celery with cheese, plus coffee and sugared treats.
A column discusses how foot positioning reveals character in public transport settings. It links posture to traits, noting tucked feet imply self effacing nerves while stretched legs suggest comfort and generosity, and legs apart signal spontaneity and bluntness.
Weekly menu outlines daily meals Monday through Sunday featuring breakfasts with fruit and cereals, lunches with meats and vegetables, and dinners including roasts, fish, and desserts. Specific items include bananas, omelets, lamb, potatoes, tomatoes, salads, soups, stews, rice, beans, cereals, and baked goods.
A fragment describes caramel banana and coconut ice creams with detailed steps. It lists ingredients such as eggs milk vanilla caramel cream banana juice and coconut. The text mentions chilling freezing and flavoring methods in a historical kitchen context.
A column argues color rules are overworked and tests unnecessary. It praises mirror testing to judge becoming hues, notes bold colors can fail on certain physiques, and cites French designers blending colors to enhance otherwise unbecoming shades. It stresses lighting and style alter color appeal.
Recipe fragment describes boiling spaghetti, salting water, cooking garlic and olive oil, adding tomato paste with water, simmering until thick, seasoning with salt and pepper, then serving over drained spaghetti with grated Parmesan. Mentions one half pound spaghetti and three cloves garlic.
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