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Newspaper
Concord Enterprise
Location
Concord, Massachusetts, United States of America
Date
Jun 28, 1900
Page
6
Haverhill cites arrests of sellers of a treacherous drop alleged to be alcohol despite defense arguing the drops lack alcohol. Test cases expected to raise questions of principle. Also notes Bucklen Amica Salve as remedy for injuries and common ailments with local druggists listed for purchase.
The fifth annual reunion of the Old South and Grove school association gathered about 150 at the Stow school Thursday. The event featured socializing, a basket lunch, and a literary program with addresses by local figures. officers were elected and the group planned another reunion for next June. The gathering noted four generations of Major Potter’s family and included a poetry excerpt by Bertha Luella Clark of Waltham dated June 18, 1900.
In a historic Stow tale a town council seeds a free school from the Old Bay State jury. The South School burns after an owl inspires mischief, but the Grove School rises in its stead, guiding generations in reading and rithmetic and sending many to honor and fame.
A Friday gathering at the old Jewell schoolhouse near Hudson drew about 100 residents from Marlboro Hudson Stow and nearby towns. John L Jewell welcomed guests as the community formed an association with Charles S Whitney Marlboro as vice president and Miss Vesta Maynard Marlboro as secretary treasurer.
Christine Terhune Herrick advises strict bottle cleanliness and rejects rubber tubes for baby feeding. She urges thorough washing and daily scalding of bottles, plus careful handling of cereals, meats, and fluids as children shift to warmer days.
A recipe directs to skin and beat chicken flesh, mix quarter pound with salt cayenne nutmeg and raw egg white, sieve and fold in four tablespoons rich cream and eight tablespoons whipped cream. Molds are buttered and coated with chopped peanuts, filled with the batter and steamed fifteen minutes, served with a rich brown sauce.
The text prescribes making a pineapple sauce by boiling sugar and water, thickening with arrowroot, then cooling and folding in grated pineapple plus the juice of two oranges and one lemon. This compact instruction reflects a vintage kitchen method.
To one quart of stewed tomatoes add one level teaspoonful of soda, sugar, pepper and salt to taste, one beaten egg and flour enough to make a batter as for griddle cakes. Drop by dessert spoonfuls into boiling lard and fry until brown.
Pare carefully ripe sound tomatoes without scalding and place in a jar. Scald spices in vinegar and tie them in a bag. Pour hot vinegar over the tomatoes. Ready for use in a few hours.
Mix one pint mashed stewed apple with one pint sweet milk and four eggs. Add one cup sugar and a pinch of nutmeg. Bake slowly until set into a creamy dessert.
Anna Barrows discusses the evolution of cooking fuels from wood to gas and electricity, the role of ranges and stoves in kitchen design, and practical guidance on selecting and organizing a stove era appliances. It covers kitchen layout, accessories, and the shift from kettles to steam cookers for efficient use of space.
Soak Irish moss in cold water then boil in a pint of water until dissolved. Add sugar and lemon juice and strain into wet molds. Serve cold with sugar and cream.
A concise home recipe describes making a peach pie using fully ripe peaches. Prepare two crusts, fill with sliced peaches dusted with sugar, and add several tablespoonfuls of rich cream before sealing with the top crust and serving.
Chop raw clams fine and mix with their juice and an equal portion of sweet milk plus four eggs per pint of liquid. Add flour to stiffen the batter and fry in the same manner as other fritters.
To one quart of cold water stir in a tablespoonful of ground ginger. Add three heap ing tablespoonfuls of sugar or more to taste and one half pint of cider vinegar. Keep in a cool place.
Recipe instruction stating to blend a pint of milk and cream with two well beaten eggs plus lemon juice pepper and salt and heat until thickened to the desired consistency.
Peel and cut one pound of rhubarb into inch pieces. Add an equal amount of sugar and a little water. Simmer gently on the stove for about one hour until thick.
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