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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
Bridgeport Times
Location
Bridgeport, Connecticut, United States of America
Date
Aug 28, 1920
Page
11
Maude G Hall analyzes mid season fashion trends, emphasizing the one piece frock as the defining influence. She notes limited new colors, with navy, brown, mouse shades, black and occasional henna predominating. Wrap coats remain common, with varied use of velvets in wraps and blouses for added charm and originality.
The article outlines a two piece skirt with plaited side sections forming a slot, including cutting, stitching, and perforation details. It discusses fabric choices cotton gabardine to velvet, finishing methods, and mentions complementary tunics and jackets in bisque, navy, and blue serge with decorative trim. It also notes velvet's renewed popularity and fall fashion trends with embroidery and bright color accents.
Step by step caramel pudding with dates using sugar water cornstarch milk and butter. The method caramelizes sugar then adds water forms syrup pour over cornstarch and sugar then mix with scalded milk stir until thick then add butter and dates cook a quarter hour mold chill and serve. Variations include raisins and chopped nuts in place of dates.
A plain cornstarch pudding is prepared and served with figs that have been gently stewed for two to three hours. The dish omits milk or cream and offers a delicious alternative. Stewed prunes or raisins may substitute for figs.
Beat one egg yolk with sugar and butter until light. Sift flour baking powder and salt twice then alternate with milk into the mixture. Fold in halved cherries and bake in a buttered pan. Serve with hot stewed cherries.
A short, practical recipe fragment describes making a hard sauce to flavor stened cherries. It lists cream butter and powdered sugar beaten with stiff egg white, folded with beaten cream and vanilla to finish the topping.
A dessert method mixing cold boiled rice apricots and milk with sugar eggs and a hint of salt. The dish is layered in a greased pan with apricots, butter brushed on top, then baked slowly for thirty to forty minutes.
A vintage recipe card outlines a chocolate marshmallow cake. It provides steps for a two layer cake with sugar butter yolks and milk, a marshmallow filling, and a cream sauce. The method calls for beating eggs folding flour with baking powder, boiling chocolate with sugar and marshmallows, and a milk flour oil sauce to finish.
Apricot pudding recipe describes layering stewed apricots and buttered bread with brown sugar, baked until hot and crisp top, served with milk or sauce. Also lists Pictorial Review sewing pattern numbers and prices, including dresses, skirts, jackets, and transfers, with sizes and agents selling patterns locally.
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