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Newspaper
Anita Record
Location
Anita, Iowa, United States of America
Date
May 03, 1928
Page
3
The USDA Bureau of Home Economics explains browning the meat well and slow covered cooking to keep and use the juices for gravy. Select 4 to 6 pounds, brown evenly, add water, simmer about three hours, then thicken stock with flour and season. Serve with buttered carrots and stuffed onions.
Prepared by the Bureau of Home Economics United States Department of Agriculture this recipe presents dried lima beans in tomato sauce as a versatile late season dish. It outlines soaking cooking onion in bacon fat mixing with tomato sauce and bean liquid then thickening with butter and flour before serving.
Egg based sauce rich in iron and minerals to pair with fish and other foods. Melt butter and flour with salt, add milk then thicken while stirring. Fold in chopped hard boiled eggs and optionally beat in an egg yolk after removal from heat for richness.
The United States Department of Agriculture warns to cook pork well to prevent trichinosis. The disease is painful and occasionally fatal, caused by a tiny parasite in pork that shows no visible signs and can be missed even by careful inspection.
A home economics suggested dish. Break the required eggs into a greased baking dish, add cream and salt, top with grated cheese mixed with dry bread crumbs, bake in hot water until set and browned, finish with paprika before serving.
The article outlines how to segment kitchens into centers for raw food prep, cooking, serving, and cleaning. It emphasizes left to right flow for right handed users, proximity to dining area, and placing tools and dry goods near the sink and work table to minimize movement.
Artichoke chips are delicious and easy to make. Pare artichokes slice thin and soak half an hour in cold water. Dry between towels and fry in hot fat at 400 degrees F. Cottonseed oil best. Skim browned chips drain and salt in the usual way.
Poultry specialist George Ghostley of the University of Minnesota extension service urges using home grown feeds as the main ration while balancing grain with milk or meat scraps. He outlines grain and mash recipes, milk value, cod liver oil addition, feeding order by season, and gradual changes for best results.
White Hollands are believed to have originated from the sport of the original wild turkeys and were perpetuated by selection. Some information suggests they were perfected in Europe where range was restricted, then reintroduced to America by early Dutch settlers. The breed’s docile temperament may reflect Europe’s restricted areas rather than America. They were known in England in the early nineteenth century, possibly aiding their later prominence in their native ground.
Poults should not be fed anything during the first 48 hours after hatching. If they free range they will pick up seeds and insects, altering feed needs after 48 hours. Feed them to encourage hunting and exercise for best growth, using hard boiled eggs with corn bread crumbs first week, then whole wheat and hulled oats. Keep poults out of wet grass until well along. Three otters of eggs per year are generally satisfactory to hatch, as late hatchers are less thrifty.
Mites do not live on the chickens by day but emerge at roosting time to suck blood. Clean the poultry house thoroughly removing trash and nesting material, then burn it. Treat the entire house with crude petroleum or carbolineum using spray or brush. Petroleum is cheaper but carbolineum penetrates cracks and lasts longer.
It is inadvisable to dispose of an older goose and keep young geese for breeding if the older bird is healthy. Young geese may lay in their first year but eggs are usually infertile and production is lower. Canadian breed females typically begin laying at three years, but any breed female may be kept for breeding.
Eggs tested from incubators up to day 14 make good feed for young chicks when properly prepared. Boil for at least 30 minutes to kill germs, then pulverize in a jar with a square stick to mix and break shells and contents. The danger is undercooking or overfeeding.
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