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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
Elizabeth Daily Journal
Location
Elizabeth, New Jersey, United States of America
Date
Jan 07, 1908
Page
3
A housekeeper rejects fast changing trends and settles into a simple, seasonal menu. She hosts February and March dinners of ham and eggs, biscuits, honey, peaches, cream potatoes, fruit cake, and homemade ice cream, then serves fried chicken in summer with salads and cake. She favors solid silver over plated ware and emphasizes preparation, steadiness, and avoiding fads while enjoying reliable, familiar dishes.
Cream butter and sugar, add egg and sour cream with dissolved soda. Fold in raisins, cornstarch, flour, mace, cinnamon, and cloves. Line pan with paper, bake one to one and a quarter hours in moderate oven.
An old advertisement touts Zerta Quick Pudding with chocolate or Lemon Tapioca flavors. Each 10 cent package promises to serve a large family and claims to be the original pudding dessert with substitutes described as worthless.
An Iowa inventor unveils a radical dishwashing design that actually cleans dishes. The device uses a brush assembly with revolving brushes on opposite faces and a stationary center support to scrub and rinse, removing all adhered particles as the dish turns.
A historic recipe explains using one rounded tablespoonful per cup with a cold water pre-wet, eggshells for filtration, and a rapid boil with a cold water shock. It stresses a clean granite pot, fresh grounds, steel water, first-boil use, paper stuffed spout, and avoiding grounds contact for best aroma.
Linoleum of top quality chosen to imitate parquet is treated with a thick coat of varnish until dry and hard then waxed. This process has been tried in several instances and the imitation is nearly perfect.
A recipe using one pound of fat salt pork chopped fine with boiling water and cold coffee. Add brown sugar molasses and soda then cinnamon allspice cloves raisins and cup pastry nuts. Stir flour to make a stiff batter and bake slowly about two hours.
A practical guide to preparing carrots with several methods including carrot soup from a beef bone broth, grated raw carrots layered with cracker crumbs and sweet cream baked in a pan, and steamed or broiled carrot preparations. The article stresses using cold water to start, avoiding overcooking parsley, and preserving carrot flavor through steaming and grating.
A historical recipe lists four eggs two cups sugar one half cup butter one cup sweet milk three cups flour with two teaspoons baking powder and vanilla. Instructions say cream butter and sugar add eggs and milk fold in flour stir in vanilla then bake. A tip suggests preserving cheap oilcloth by varnishing with a coat of white or transparent varnish to imitate pricier varieties.
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