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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Anaconda Standard
Location
Anaconda, Montana, United States of America
Date
Aug 19, 1907
Page
20
The writer discusses balancing meat foods with vegetarian tastes, noting eggs may be excluded by strict vegetarians or allowed by liberals. He shares appetizing vegetable dishes and soups, praising soups of every form from cream to clear, enriched with vegetables or spaghetti, and hopes for success and approval.
Peel medium onions and boil till soft in two waters. Drain, chop, mix with parsley, pepper, salt, and butter. Fill pastry, boil in cloth for ninety minutes, serve with brown sauce. Parboil potatoes, slice, layer with onions, tapioca, water, celery, and butter, top with pastry, bake thirty minutes.
A long, recipe rich passage outlines steps for puddings and fried dishes. It covers tomato cheese fritters, carrot pastries, macaroni with hard boiled eggs and white sauce, forcemeat pudding, egg and tomato pudding, vegetable sausage, and tomato olive bake. Instructions specify frying in oil or lard, baking times, temperatures, and garnish ideas with parsley butter and bread crumbs.
A Kansas City reader asks how a widow may claim a share when a husband left a will to his mother and brother. The columnist notes possible legal options and urges updating the will if the husband is mentally competent, while recalling that many states protect a widow’s one third of the estate and reserve a share for her children.
A reader recalls the origin of wedding showers noting their absence in prior generations. The first local bridal shower appeared about nine years ago for the writer’s eldest daughter, hailed as an innovation. Invitations range from formal to ceremonious, reflecting evolving traditions.
A reader recounts using beef juice for her year old son who then had convulsions. She cites a government food value report saying beef juice mainly stimulates taste and digestion, not nutrition, and urges caution. Specialists note its prime value is stimulating digestion to help assimilate nourishment.
A detailed weekly meal plan lists breakfast and luncheon and dinner courses with multiple courses per day. It features varied dishes such as deviled kidneys, tongue in aspic, veal, fish, soups, salads, and desserts, with beverages noted.
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