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This newspaper page contains 5 articles. Subscribers can read the full text of each article.
Newspaper
Burlington Herald
Location
Burlington, Iowa, United States of America
Date
May 04, 1950
Page
8
The article extols ham as economical and appealing for a group dinner with guidance on portions for various numbers of guests. It explains heating ready cooked ham, roasting cured tenderized ham at 300 degrees for 25 to 30 minutes per pound, and suggests glazes such as honey, corn syrup, maple, or fruit juices. It notes smoked picnic hams as an alternative for smaller families and promises a handsome preparation method.
A collection of vintage oven instructions for ham preparations and quick dishes. Includes timing and temperatures for brown sugar glazed ham, a South Sea Island ham recipe with banana and coconut, and methods for mallow potato balls, hot cross puffs, molded cabbage salad, meatballs, luncheon meat with cloves, and sausage nests baked in cups.
Lynn suggests simple meat ideas with a bareduce sauce made from brown sugar vinegar Worcestershire sauce and catsup. Spread on ham slices or hamburgers and broil. Season ground meat to taste and form into balls for fast meals.
The piece compares Buechner's novel to Capote and the new Southern school noting its veiled psychological style and dense description. It critiques obscurity, hints at misleading signaling, and questions whether the prose delivers meaningful action beyond surface rhythm and characterization gains.
The piece compares past Southern writers like Wolfe and Faulkner with newer authors Capote and Buechner. It laments a perceived loss of distinctive regional power and questions how the South can reclaim a unique literary voice. It notes Buechner’s book as intriguing for trend watchers.
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