Diet Diary Guides Keeping Weight Off During Holidays
The article stresses a safe reducing diet and a keeping down plan from Good Housekeeping Institute. It urges milks fruits vegetables lean meats and regular exercise while avoiding rich desserts and excess fats. It favors weighing on a fixed schedule and applying daily calorie awareness without obsessive counting.
MENTIONED IN THIS ARTICLE
Grace M. Augustine
Good Housekeeping Institute
Institute Daily Diet Diary
Luncheon Recipes Include Custards and Salmon Piquante
Tidbits describe a luncheon menu with a milk custard and chicken, salmon piquante, mousse on toast, and creamed scallops with sweetbreads. The poultry dish combines diced chicken with whipped cream, served in timbale molds. Salmon is simmered with onions and ketchup, then heated with salmon and served. Recipes cover eight portions and six portions for different items.
MENTIONED IN THIS ARTICLE
Teast
Olive infused dishes and sauces from Savor It with Olives
A vintage recipe roundup describes moulded olive salad with cream cheese, olive club sandwiches, green olives and pecan salad, and Spanish sauce. Olives, pimentos, celery, and peppers are blended with mayonnaise and French dressing for serving with lettuce, bread, and roasted meats.
Spring Home Upkeep and Refurbishing Essentials
Homeowners prepare for warmer months by refreshing interiors and tuning heating systems. Clean chimneys and flues, inspect and replace worn parts, change cooling water, repaint surfaces, and service electric fans to ensure efficient summer use.
MENTIONED IN THIS ARTICLE
Goer
Cauliflower Recipes From Early 20th Century Menu
Cauliflower recipes describe Duc hesse creamy sauces, fluffy Hollandaise cream sauce, mushroom topped cauliflower, and fried cauliflower records. Each method yields servings from four to six, with steps for prep, sauces, and basic seasoning. Copyright 1929. King Boston Syndicate.
Asparagus Dishes and Toasted Servings
Classic asparagus recipes include Dainty Asparagus Dishes, Asparagus with Mushroom Sauce, Scalloped Asparagus, and Asparagus on Toast. Each uses fresh asparagus, toast bases, and rich sauces built from cheese, milk, flour, and seasonings, yielding six servings per dish. Recipes vary in sauce composition and cooking temperatures.
Also Mentioned on This Page
Weid Hi Tope
Good Housekeeping
Gore Stipa
Tim
Ftabor
King Bostures Syndicate
Ing