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This newspaper page contains 12 articles. Subscribers can read the full text of each article.
Newspaper
Anaconda Standard
Location
Anaconda, Montana, United States of America
Date
Jul 31, 1907
Page
26
A detailed home recipe discussion outlines making jellied bouillon with beef veal herbs and onion, simmered four hours then cooled for a jelly texture. It contrasts gelatine use with traditional calf's feet jelly and stresses patience and technique for clear, strong jelly soups.
The article details methods for making jellied bouillon and several jellied soups. It covers jellied bouillon preparation, jellied chicken soup, jellied chicken and sago soup, and jellied veal and celery soup, emphasizing slow cooking, gelatine-rich ingredients, careful straining, and cooling for jelly. It notes healthful benefits for invalids and asserts the broad applicability of these techniques.
A historic menu lists daily meals with breakfast including blackberries and creamed oatmeal, luncheon featuring tomato lettuce salad and deviled eggs, and dinner with jellied bouillon and hamburg steaks. The text shows period bread types, beverages, and desserts like spongecake and pineapple.
A Massachusetts housemother excludes fish and cheese from summer menus while others defend pairing crackers with cheese and propose meatless, cooling salads. The column shares cake making tips, notes demand for instruments, and seeks practical, low effort meal ideas for hot weather.
A historical tip explains soaking garments in bluing water the night before washing to achieve bluish whiteness, then washing and rinsing in clean water only the next day to remove the yellow tinge.
A string of luncheon items including ferries rice jelly and cream breakfast bacon boiled eggs brown bread toast tea and coffee. The list continues with veal loaf tomato and green pepper sandwiches potato salad crackers toasted and buttered white bread baked custard iced coffee. Then chicken and rice broth roast lamb with mint sauce Saratoga chips green peas ice cream cake and black coffee.
A series of food items listed for dinner including raspberries cereal and cream boiled eggs rolls toast tea and cold lamb thin brown bread polenta fried mush cucumber salad cherry shortcake cocoa cream corn soup curried lamb rice spinach a la creme bananas peach compote black coffee.
Fruit cereal and cream accompany sliced veal leftovers fried tomatoes bread toast tea and coffee. Baked omelette rolled bread tomato and cress salad crackers berries and cream cake tea. Tomato soup balieu chicken rice souffle leftovers string beans peaches and cream cake black coffee.
The passage lists foods and drinks including fruit, hominy boiled in milk, Ash bali tematy toast, whole wheat bread, tea and coffee, clam broth with cream, tongue in aspic thin bread and water, radishes, watercress salad, baked apples and custard, cookies, cocoa, jellied chicken and sage broth, baked pickerel with cream sauce, whipped potatoes, baked pears with cream, and black coffee.
A menu featuring fruit, cracked wheat and cream, eggs, bread and butter, toast, tea, chicken salad leftovers, brown bread with cream cheese, raisins, iced milk, tomato sauce and cream. Also green pea soup, veal stuffed and roasted, stewed tomatoes, new potatoes with parsley sauce, peach ice cream, white cake and black coffee.
A dated breakfast menu lists fruit cereal cream broiled lamp chops bread and butter toast tea cold veal macedoine salad crackers and Roquéiart cheese graham bread peanut sandwiches cream cake iced coffee pea and tomato soup roast chicken creamed squash baked eggplant lettuce salad peaches and cream cake and black coffee.
A. E. V. of Dedham Mass describes a simple stain for Hartwell Ga a floor using two ounces of permanganate of potash in two quarts boiling water. If too dark add water until color is right then apply along boards with a flat brush let dry overnight and rub with boiled linseed oil.
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