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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
Sep 24, 1907
Page
27
A detailed 19th century cooking guide outlines parboiling eggplant and stuffing its halves with meat forcemeat, then baking with stock and tomato sauce. It includes mushroom preparations, pepper a la Creole, chard and spinach variants, corn dishes, green corn gumbo, cucumber boats, and a Syria inspired cucumber dish with okra and tomatoes, plus a mushroom scallop method.
The article offers practical tips for better cakes including using the best ingredients, precise measurements, proper mixing, and correct baking and cooling methods. It stresses creaming butter and sugar, careful egg separation, proper pan prep, oven checks, and airtight storage for moist, presentable results.
Practical kitchen and fuel tips for hot weather cooking and coal use. Keep a tin of water in the oven to moisten heat and prevent burning. switch to ice water if the oven gets too hot. Also note gas vinegar water to curb cooking odor and the value of dry airy storage for coal to improve burning efficiency.
A historical guide offers stain removal tips for clothing furniture and hands. It covers oil and coffee stains on wood, rust ink and mildew on fabrics, ink on paper, and hand cleaning with glycerine lemon juice and a cautionary oxalic acid solution for ink marks on the skin.
Readable menu fragments show a Sunday breakfast with strawberries, hominy, squabs, mush, corn muffins and coffee. Luncheon includes Virginia ham, olives, pineapple, tea and cookies. Dinner lists gumbo soup, roast duck, vegetables, frozen chocolate, black coffee, plus breakfast and later meals with soups and beef.
A list of varied daily meals and leftovers includes French dressing crackers and cheese, rice pudding, black coffee, grapefruit, hominy with cream, escalloped eggs, graham gems, toast with coffee, veal loaf, potatoes au gratin, watercress salad, jarred green gages, jelly cake, cream of capareayus and toast beef. It also notes cucumber shells, crabcakes, crowns roast lamb with mint, green peas, scalloped potatoes, fried potatoes, strawberries, orange, oatmeal, tomato soup with croutons, and Friday variations like boiled hominy and cream.
A luncheon menu lists salmon croquettes and spinach a la creme as leftovers, plus tomato sauce veal cutlet, asparagus, brown sweet potatoes, and beets. Courses include cream of spinach soup, banana dessert with cream, hot ginger bread, cocoa, jelly with whipped cream, and assorted breads and salads.
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