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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
Anaconda Standard
Location
Anaconda, Montana, United States of America
Date
Jun 25, 1928
Page
6
A fragment includes a poem by Charles Wolfe about forgetting a loved one. The rest is a 1920s fashion column by Ma Delon Fashion Observer noting vacation wardrobe costs for women, detailing a sports ensemble, dresses, hat, bag, and stockings with price estimates and packing tips.
The article lists minerals such as phosphorus sulfur silicon chlorine and iodine, their roles in growth nerves and metabolism, and foods rich in each. It warns of excesses and outlines how refined foods and natural sources influence mineral balance, plus a Q and A section on diet for elderly, ulcer stomach and neck cracking.
The article explains universal beauty fundamentals as stated by Mme Helena Rubinstein. It notes that while beauty standards differ by race and climate, essential traits like clear-cut facial contour bright eyes and lustrous hair persist across nations and ages.
A life guidance column covers love and faults in partners, handling love across religious differences, and advice to two young girls about dating and parental guidance. It notes the value of listening, honesty with a partner, and respecting parental input. The piece also mentions fashion trends and tobacco trade snippets.
A description notes gay colors in summer attire with an image of a model wearing an apple blossom white outfit featuring a plaited skirt and a printed silk jumper in red, green, blue and yellow.
A dated menu lists breakfast prunes oatmeal soft boiled eggs fried toast and cocoa. Dinner features breaded veal steak with gravy mashed potatoes buttered spinach or greens lemon cream pie and coffee. Supper includes macaroni and cheese green onions and fresh cookies.
A simple baked dish named two one uses a peeled potato scooped to form a hollow. An egg is placed inside the hole, then the potato is filled and cheese is sprinkled on top before a brief bake. Serve with milk and fruit for lunch.
A tested recipe uses two and a half pounds cubed potatoes with water salt and butter. Bake at 375 degrees for about one hour, then mix in melted butter and chopped parsley.
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