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Newspaper
Anaconda Standard
Location
Anaconda, Montana, United States of America
Date
Mar 30, 1908
Page
19
A lively housekeeper writes from the kitchen about frugality amid job insecurity. She details scrimped meals from cold vegetables, bits of cabbage, beans, tomatoes, potatoes, rice, and celery, turning them into minced salads and Macedoine style dishes with lettuce and mayonnaise or French dressing.
A homemaker shares practical tips for using leftover cold vegetables or dabs. She describes storing dabs on ice or in a covered box, suggests turning tomatoes and rice with onion juice into a small baked dish, and outlines making fresh stock from bones and lean meat. Leftover vegetables join the stock pot to form broths and soups.
A fragmented historical menu lists a week of family meals with various courses. It mentions Malaga grapes cereal cream fried emelts popovers toast tea coffee barbecued ham potato cakes fruit salad crackers cheese lemon pie and more. The text also covers bread dough kneading tips and leftover vegetable ideas amid culinary instruction and household kitchen chatter.
Saturday menu lists breakfast items including fruit cereal cream bacon fried apples toast tea coffee cheese fondue graham bread butter potato souffle and marmalade cake chocolate. Dinner features fish bisque corned beef with egg sauce mashed turnips spinach and cream with layer cake and black coffee.
A dated menu lists baked apples and cream fried screppls with cornbread toast tea and coffee. Ham omelet baked toast scalloped tomatoes apple sauce and cream cake cocoa. Yesterday's soup pork tenderloins with apple sauce creamed carrots boiled with parsley and butter sauce tapioca pudding and black coffee. Oranges cracked wheat and cream salt.
A Tuesday breakfast lists angel oats with oatmeal jelly and cream, mince ott lamb and eggs as leftovers, brown and white bread, toast, tea and coffee. Cold liver with tomato sauce, potato biscuits, lettuce salad with French dressing, heated crackers with cheese, and rice pudding accompany tea.
In a heartfelt letter a Buffalo housemother seeks guidance on modern etiquette at home. The adviser affirms her gentleness, urges adaptation to changing times, and provides practical tips on serving coffee, managing guests, introductions, and avoiding rigid hospitality. The piece blends social prudence with a recipe note contrasting water-ground corn meal and bolted meal.
A reader from Selma asks for Exchange advice on restoring willow chairs stored a long time. Proposes washing first. if unsatisfactory, suggests painting and professional varnishing. Recommends dusting, then kerosene wipe on every cane curve, and notes durable results from early varnish on willowware.
A fragment lists foods including mackerel, creamed potatoes, graham biscuits, toast, tea and coffee. It mentions pork tenderloin stew, stuffed potatoes, creamed lettuce salad, crackers and cheese, peach tartlets, browned potato soup, half but steaks, mashed potatoes, stewed celery, and pudding with liquid sauce, all in a late historical meal context.
Guidance for housekeepers on using disinfectants, antiseptics, and deodorizers. Explains heat and boiling water as disinfectants, and recommends burning sulphur with newspapers to sterilize rooms. Advises hanging carbolic acid sheets over doorways during illness to protect family members.
Methods to clean glass bottles include filling with cold water and potato peels or tea leaves, shaking, then washing with warm water and ammonia, rinsing and drying. Some use salt with vinegar to remove marks, then rinse and polish.
Instructional guide explains washing a chamois with good white soap in soft water, stirring without rubbing, rinsing in cold water, shaking, shaping, and air drying. Repeat lathering and drying steps until the chamois becomes completely dry and flexible to prevent stiffness.
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