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Newspaper
Cameron Herald
Location
Cameron, Texas, United States of America
Date
Jul 14, 1949
Page
22
This guide outlines steps and equipment for jelly making. It stresses precise measurement, timing, and following each recipe without substitutions to avoid problems like cloudiness or gummy jelly. It also covers cooling, paraffin sealing, and proper storage for up to a year.
A list of recipe components includes pears and plums for jam, three percent cups prepared fruit, one box powdered fruit pectin, and four cups sugar.
Instructions describe making pear and plum preserves with sugar and pectin, detailing crushing fruit simmering, boiling, parfin, and yield of about 8 glasses. Also outlines making cherry gooseberry preserves with pectin and paraffin, plus notes on learning sewing with a sewing machine and its attachments to enhance sewing adventures.
Instructions describe preparing fruit, sugar, and pectin to form jam. Chop cherries and rhubarb, measure sugar, heat in a kettle, add pectin, bring to a hard rolling boil, stir in sugar, add butter to reduce foaming, pour into jars, yields seven glasses.
A home roast guide notes pork as highly nutritious and gives two detailed recipes. Roast pork loin with apples uses a 4 pound loin, apples, cinnamon, sugar and red coloring, roasted at 350 degrees with a meat thermometer to 185 F. An onion stuffed pork shoulder uses onion shells filled with a buttered breadcrumb sauce, milk and seasonings, following roast directions.
Teens across the community are sewing their own clothes arguing it is fun and cheaper than buying ready made garments. The piece urges readers to learn soon, asking mothers or a seamstress aunt to teach the craft.
The note directs baking crumbs in a 350 degree oven for twenty to thirty minutes delivering a crisp finish.
Brown onions in butter then add seasonings and cubed bread. Rub spareribs with salt and stuff with bread, then dress and bake at 350 degrees F for about 2 hours or until brown and tender.
A meat thermometer shows when the roast is done and prevents overcooking and shrinkage. Most thermometers mark rare, medium, and well done, guiding the cook as the stem rises to the desired stage. Insert the bulb at the roast center and keep it in place during roasting.
The U S Agriculture Department issue reveals how the typical housewife selects potatoes. Medium potatoes are preferred for portion control handling and versatility while one third buy large spuds for baking. Nine in ten serve potatoes weekly with four servings on average and mashed potatoes top the list.
In early Hudsons Bay Company days in northern North America, pack carriers were judged by weight. The standard required an 80 mile trek in four days with a 90 pound pack plus food and bedding. Some elite carriers could shoulder two 90 pound loads.
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