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This newspaper page contains 11 articles. Subscribers can read the full text of each article.
Newspaper
Bridgeport Telegram
Location
Bridgeport, Connecticut, United States of America
Date
Dec 20, 1922
Page
10
A quirky Min Saye piece explains digestion depends on food type, combinations, and preparation. It notes starches digest quickest, then meats and fats, with variability across stomach parts and timing. lists common fruits and vegetables with acids and malic content.
A recipe describes butter and milk custard with cheese and seasonings, stirring until thickened to a custard and noting optional ale substitution. It continues with fruit guidance from Dr. Wormand M. Bigs and the New York State Health Commissioner, praising daily fruit intake, cautioning against overeating or eating unripe fruit, and highlighting bananas for cost and nutrition.
The USDA data show a sample weekly protein provision for a typical family. It lists 14 quarts milk, 10 pounds cheese, 2 dozen eggs, 1 quart peanuts, with guidance that children need more milk than adults and totals may vary by family size.
The readable OCR fragment outlines daily rations for a family, listing milk and various foods including Minx, Beet sirloin, and dried fish. It references quantities such as quarts of milk and portions totaling hundreds of calories, with care for adults and children.
A garbled, archaic recipe describes a brine or marinade with pepper and onions, then draining and washing. It instructs removing seeds and white portions from stew, chopping and mixing vegetables with salt, mustard seed, celery seed, brown sugar, and vinegar to prepare a stuffing mix for meat or poultry.
An account of Paul Revere’s lanterns on Old North Church sparks debate over which church bore the signal during Lexington and Concord. Some cite Christ Church as the North Church, citing Capt. John Puling and sexton Robert Newman as evidence, while others defend the North Church designation for the former. A recipe fragment for a chicken and white sauce dish is included in the text.
Germany has developed into a candy loving nation with workers spending much of their wages on sweets. Chocolate and hard candy, once rare, are now common in small shops and popular among the populace.
Instructions for making plum jelly from damsons with steps to extract juice heat and dissolve sugar then boil in jars. Contains guidance on sterilizing tumblers and cautions about digestion and food variety.
Buttermilk, the residual milk after churning, is useful in many cultures and can be dehydrated to a shelf stable form. Rehydration yields fresh buttermilk and even dermatologists note its topical uses. A ten-pound container yields forty quarts of buttermilk when reconstituted.
Use mushroom stems saved from caps for a richer sauce to serve with steak. In a saucepan melt butter, stir in flour until smooth, gradually add milk and cream, cook until thick and lump free, then add mushroom stems and simmer gently. Stir in pepper and shredded cheese before serving.
A fragmented wartime guidance piece urges the housewife to keep a clean home to fight lice and pests. It stresses storing conditions, proper clothing, and hygiene as essential measures in wartime efficiency.
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