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This newspaper page contains 27 articles. Subscribers can read the full text of each article.
Newspaper
Boston Post
Location
Boston, Massachusetts, United States of America
Date
Jun 22, 1919
Page
2
A collection of kitchen notes detailing egg casseroles sauerkraut in summer pickle methods cottage cheese and pepper spreads fruit desserts and basic batters. Included are measurements cooking steps and reader attributions from Waltham Wallingford Oakland Portsmouth Keene Auburn and Antigonish County.
A transcribed collection of baking directions for cakes and breads from Wallingford and Roxbury area notices. Recipes include molasses loaf with applesauce layers, swieback technique, and spice rich breads using sour milk, raisins, currants, and soda. Named contributors include S. Abrams, Mrs F C Thompson, and Mrs Stuart Duncan with addresses in Massachusetts and New Hampshire.
A collection of summer menu ideas and recipes from a vintage issue. Includes antipasto style hors d oeuvres, almond-based sauces, toasted pastry buttons, olive and fish morsels, peach preserves, creamy puddings, and fruit desserts with gelatin and whipped cream. Also features vegetarian bouillon, tomato and mushroom dishes, omelettes, lemon ice, and toyed tasting notes. Names of contributors appear with addresses.
Five teaspoons sugar two tablespoons lard melted one teaspoon salt two eggs beaten eighteen quarters cups sweet milk two teaspoons baking powder two cups sifted flour two cups bran one cup raisins one cup walnuts chopped. Mix in order given and bake in a moderate oven for about forty minutes. Florence E White.
Instructions for a milk rice pudding with cinnamon and sugar, plus a marshmallow apple custard and a custard sauce. Mentions Miss Freda H. Erickson of Gardner Massachusetts and Mrs C B Rotter of Cambridge Massachusetts with kitchen quantities and steps.
A recipe note lists baked bean soup with two cups beans five cups water one onion three celery stalks two cups tomato cooked briefly then sieved and salted. Also included is a chicken dish with flour and eight tablespoons butter attributed to Florence El White of Keane Minnesota.
A monthly contest pays prizes for the eight best cooking recipes published on this page and in the Daily Post. First prize five dollars, second prize three dollars, third prize two dollars, and five prizes of one dollar each. Write on one side only with clear names and addresses. Do not use trade names. Send to Cooking Page Editor Sunday Post.
A collection of home cooking notes detailing candy and confection recipes. Includes ingredients and steps for peanut butter fudge chocolate squares and coconut kisses with names and addresses of contributors from Dedham Me East Livermore Me Degor and Worcester among others.
A jumble of recipes and culinary notes with measures and methods for soups breads desserts and preserves. Includes sweetbread ball soup purees pecan jelly pony currant jelly melon dishes and a ginger yeast drink. Addresses of three home cooks appear within, suggesting a community cooking column.
In this home cooking snippet Emma Buckley lists a boiled haddock salad with a rich dressing using eggs, dry mustard, salt, sugar, cayenne, milk, butter and vinegar. She notes prep tips like skin removal and bone picking, and suggests serving on crisp lettuce with parsley.
Instructions describe making limeade fruit glass drinks with shaved ice and Kreamette, plus a rich apple soup from boiled apples with raisins. Steps include peeling oranges, cutting fruit, adding sugar, chilling, and serving with straws.
The Sunday Post readers are invited to correspond with Jennette about their troubles. Edith dazzles with a fake engagement to her father while pursuing a medical career, highlighting family plans for college and marriages as a playful, modern dilemma.
Monthly contest awards eight prizes totaling 16 dollars for practical household suggestions. Prizes include 5, 3, 2 and five 1 dollar awards. Contributors should be original and helpful. Send entries to Everyday Helps Editor, Sunday Post.
A Brookline New Hampshire letter urges women to wash dishes and ironware promptly and keep a tidy kitchen. It stresses daily towel hygiene, cellar air quality, whitewashing walls, and regular cleaning to prevent sickness and fevers.
Advice on lemon preservation by sand layering in a jar and heating lemons for more juice. Cleaning burnt dishes with borax water. Restoring white clothes with cream of tartar soak overnight. Removing paint and fruit stains with lemon, sour milk, sun, and salt. Signed by Mrs NielS C Andersen, Cumberland Centre, Me.
A simple DIY project describes painting a large bean pot flower pot with dark green gloss and gold trim to create a decorative ornament for ferns or other houseplants. The note is signed by Mrs Jensen of 39 Magnus Avenue Somerville.
A homemaking note lists methods for stain removal and cooking hacks. It advises salting sun drying for tomatoes, soap rubs for perspiration, boiling water for tea stains, bread in pea soup, raw potato for mud on tan shoes, and drying orange peels for lighting fires. It ends with Mrs. Gurner’s address at 292 Amory Street, Jamaica Plain.
Directions mix equal weights of berries and rhubarb with sugar, cook until thick, seal in jars. Use one pineapple per two quarts of berries, chop pineapple and pre cook briefly, then combine with berries and finish thick. Mrs M W Johnson Clifton Avenue Cliftondale.
Instructions describe cleaning a Panama using hot ammonia and white soap, rinsing, drying in sun, applying scouring powder, brushing into shape, and final sun drying. The note is signed by Mrs Joseph Duckers of 23 Englewood Avenue Worcester.
A vintage recipe note outlines cheese melts and cheese balls. It uses milk eggs butter cream cheese whipped cream and nuts for ball coatings. It suggests bread pieces dipped in milk and baked cheese to serve with salad and crackers.
The article lists fixed proportions for baking. It states half as much liquid as flour for muffins and cakes, one third for soft doughs, one quarter for stiff doughs, one third to one half cup butter per sugar for butter cakes, one to 112 teaspoons baking powder per cup of flour, one third shortening per flour for pastry, and one teaspoon soda per pint of sour milk. Signed by Mrs. G. R. Allen, 2 Lodge Street, West Upton.
Bertha M. Dawes offers a simple solution to keep a dress clean by using a small oilcloth apron cut from a part worn piece. She suggests hanging it near the sink for easy access. Everett resident.
Practical household tips from Lucy Lee of Cambridge. Use bright tin flaps or light mesh netting to protect ripening fruit. Netting works better than strings or scare crows for small patches. Also tips for removing burnt stove smells and ring from gasoline cleaned clothing. Darning advice favors silk crochet cotton for soft,mended stockings.
Caution on lye fumes and neutralizing alkali with vinegar. Snapping bottle necks sharpens dull scissors. Blueberries stretch to two pies with sliced banana under crust. Sour milk cakes and bread go heavy. stir daily to keep whey from separating. Rhubarb blends with many flavors but adds none. Mrs C H Bradbury Roxbury address mentioned.
A jumble of cooking measures and ingredients listed by Mrs H B Clement from Bristol New Hampshire including butter flour sugar eggs milk suet nuts cornmeal and chocolate with varied unit measures. The note ends with a P O box address.
A recipe from Mrs. IL Cooke of East Boston suggests layering oysters and bread crumbs in a buttered baking dish. Mix milk eggs salt pepper then pour over the layers and bake about one hour. a large can may substitute for the oysters and salmon is a fine alternative.
A recipe item describes dicing lamb into half inch pieces and cooking a rich cream sauce from a pint of milk thickened with two tablespoons each of butter and flour. Season with salt paprika add parsley onion and green pepper and combine with the lamb before serving on hot toast. address Mrs Virginia Lewis 183 Chestnut Street Cambridge.
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