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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
Jul 06, 1930
Page
6
An author shares humorous failures carving a Thanksgiving turkey and outlines proper carving technique learned from Good Housekeeping Institute. The piece transitions to practical kitchen advice on soap and water softening agents, including borax and zeolite ion exchange softeners, to prevent soap curds and soften hard water at home.
The guide stresses razor sharp knives and a large platter to hold the turkey plus its bones and slices. It walks through positioning the bird, placing the fork at the breastbone, loosening legs, removing the oyster, and slicing the meat, then covers wings, breast slices, and dressing removal. It adds tips for carving chickens similarly and encourages practice.
A historical overview explains fruit grading for canning, detailing five grades from Fancy to Pie. It describes harvest, sorting, washing, trimming, packing by hand, syrup types, and the use of double seamers for hermetic sealing, with No. 10 large cans common in institutions.
A period article urges dustless sweeping to replace traditional house cleaning. It describes using stair brushes, vacuum cleaners, carpet sweepers, and dustless mops weekly. It emphasizes gloves, careful, unhurried methods and time for attachments on furniture, draperies, books, and mattresses.
The article promotes Good Housekeeping Institute testing of household articles in modern labs by trained staff. It asserts recipes on the page aid cooks, save time and labor, and encourages readers to practice careful, family-centered kitchen work while aiming for mastery in carving and table presentation.
Fragmentary text describes a complex menu including Tomato cabbage salad, Green Pepper Sauce, Roquefort dressing, orange custard, and a dinner roll with pepper sauce. Includes instructions for dough, fillings, and a double boiler custard with orange components, but many words are garbled and names uncertain.
Readers are advised to sift flour before measuring to ensure accuracy. The guide explains leveling with a straight edge, using a spoon for partial cups, and returning sifted flour to the bin. It stresses avoiding packing and demonstrates proper technique for uniform results.
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