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This newspaper page contains 36 articles. Subscribers can read the full text of each article.
Newspaper
Falls City Tribune
Location
Falls City, Nebraska, United States of America
Date
Feb 07, 1908
Page
6
A retro article extols oranges for health and flavor from December to April. It details three dishes: an orange omelet with folded browned eggs, an orange roly poly with a sugared dough, and an orange pudding with citrus and milk custard, plus notes on daily consumption and versatile uses.
A strict mistress governs a household with punctuality and order. The tone, diligence, and attention of the mistress guide servants and children, ensuring well run chores and disciplined routines.
A homely 19th century style recipe describes beating eggs and salt with milk then whisking flour to form a batter. Butter or dripping is melted and pans heated before pouring batter half full to yield crusty portions shared among all.
A rough recipe details combining vinegar cayenne pepper garlic anchovies cloves allspice mace cinnamon and ginger to stand 24 hours then add lemon juice, then incubate ten days before bottling. It reflects a folkloric flavoring method with strong spice notes and imperfect OCR spelling.
Prepare a pan sauce by pouring a cup of hot water tinted with beet juice or stock into the pan. Add six to eight butter washrooms cut in pieces with pepper and salt, and simmer for five minutes. Then finish with four rubbed smooth into two tablespoons of butter.
Fragmentary cooking note describes making cranberry jelly with cranberries and water, boiling until soft, straining, and mold setting. Text is garbled but indicates a traditional jelly process and container use. No clear date or source location available.
A maple mousse recipe yields a light foamy yolk base stirred into maple syrup and hot cream, then chilled with whipped cream and ice salt freezing. An alternate pineapple Bavarian uses pineapple, sugar, gelatin, cream, and candied cherries, set in a mold and chilled.
The recipe instructs simmered chicken in salted water until tender and dumplings made from potatoes bread and flour. Brown bread dice in butter, season with pepper nutmeg and marjoram, mix with hot potatoes and flour, roll into dumplings, boil five to seven minutes, and serve with thickened broth poured over the chicken.
A writer recalls a long ago cheese making process with milk curds salted and set in a tub, covered and left to ripen in a remote corner, noting the odd traditions and regional recollections from childhood.
A jumbled recipe describes making a butter roux with flour and hot stock, then adding mustard and olive oil. It mentions a cold mustard sauce for mint, blending with onion juice and sugar, adding vinegar to a paste, and serving in a stopper.
Suggests methods to avoid crease marks on folded lunch cloths and centerpieces. Use heavy paper rolls or pasteboard cores twice the broom handle length, with two roll lengths for small and large pieces, then roll freshly ironed linens and store in linen drawers.
A fragment describes making chocolate candy with white sugar milk cream of tartar and chocolate. It lists quantities and steps including melting butter vanilla mixing heating nine minutes forming a soft ball beating and pouring into pans.
A New York Tribune summary of a college class on domestic science details a long emphasis on constant cleaning over semiannual efforts. It outlines an orderly method: gather materials, dust and polish Plano, wash white keys with alcohol, dust furniture, air rooms, launder draperies, cover pictures, and care for rugs, books, and plants with practical steps and keeps health in view.
Skewer large fresh beef tongue and simmer four hours. Peel, steam to keep hot while sauce is prepared. Brown butter, whisk in flour, add stock or tongue boiling liquid, mushrooms, Worcester sauce, celery salt, and a dash of sugar. Simmer 20 minutes, serve hot with celery tips and beer slices garnish.
Readable text describes preparing a meat dish with olives and onion in butter. Melt butter, cook onion, add flour to brown, whisk in stock until thick and smooth, then add olives and season with pepper. Cook meat in boiling water briefly, drain, and add to the sauce.
The fragment lists six faulty soap washing practices. It notes rubbing soap into items, washing in extreme water temperatures, leaving items too wet, drying too slowly, drying near a fire, and ironing while wet with a hot iron.
A 4 cut glass bowl centerpiece in white narcissus is proposed, with a fresh pot transfer to a personal dish. The bulbs bloom for about fourteen days and a florist can replant bulbs from the pot into the customer’s own dish, leaving no obvious sign of transfer.
A simple batter combines three ages with brown sugar molasses shortening and spices. Water and baking soda fold in with flour to form a batter, currants optional for a richer fruit cake style.
Instructions to melt soap scraps with water to make soap jelly. Heat slowly until clear, avoid boiling over, and store in a jar or oven melted. Fresh use weekly recommended to maintain strength. Odor and taste cling to tools used with soap.
Instructions for preparing a broiled chicken with back opening. Remove or split the breast bone, quarter for medium to large birds, break joints and trim tendons unless very young. Carving methods emphasize speed and keeping the outer surface intact, describing bone removal and ligament severing as needed.
A recipe describes using cheese as a substitute ingredient for ureate in making dainties for company suppers. Toasts spread with minted cheese dusted with paprika are baked until appetizing. The method includes melting cheese with thick cream and spices, adding eggs, cooking until whites set, then spooning over hot crackers and serving at once.
The article advises dropping nuts into beef fat and simmering ten to fifteen minutes, then draining thoroughly and salting. It claims the resulting nuts are as palatable as the more laborious traditional method.
A head of cauliflower is soaked in cold water and broken into flowerets. It is cooked in salted boiling water for 30 minutes to stay white. After draining, cool and arrange in a salad bowl. Sprinkle with chopped parsley, drizzle with onion juice and French dressing.
You will brown chicken in hot butter and keep it undercooked. Then simmer with canned tomatoes, onion juice, ginger, salt, and red pepper to taste until tender. Stir in dripping after frying.
The article offers economical methods for preparing winter vegetables with coordinated menus. It lists several recipes including Fresh Carrots and Canned Peas, Fried Parsnips, White Beans Francais, and a stuffed cabbage dish, detailing steps, seasonings, and cooking times for home cooks.
A recipe describes mixing soft cheese with egg butter mustard and seasonings, heating till creamy, keeping warm. Toast bread, poach two eggs per slice, and top each toast with cheese mixture and two eggs. Finish with remaining butter salt pepper and mustard before serving promptly.
Chop a quarter pound of cheese into small bites and smooth with two tablespoons butter, the yolks of two eggs, and a tablespoon of made mustard. Add salt and cayenne. Spread on six slices of hot buttered toast and bake briefly in a hot oven. Serve immediately.
Rab two cupfuls of boiled pumpkin through a colander and add to three well beaten eggs one tablespoon melted butter two tablespoonfuls cream a grating of nutmeg and salt to taste. Mix well and stir in just enough flour to hold together about two tablespoons. Drop spoonfuls on a hot griddle and serve very hot.
A confectioner’s tip describes making frosting by melting a quarter pound of large chocolate creams in a double boiler. Add hot milk gradually until the mixture reaches spreading consistency.
Practical kitchen tips on dipping crackers in milk and baking with egg and sugar, using onions to flavor white meats, saving and mincing tongue and ham for ment ples, spinach with butter sauce, tomato ketchup as a boost, and thickening with grated bread. Also guidance on carpet dyeing to restore faded colors and pleasing results.
Practical tips from old papers cover avoiding stirring cakes after final beating, using borax water to remove fruit stains, cleaning wringer rollers with coal oil, buying fresh coconut whole and shredding, odors from cut onions absorbing smells, grinding tea leaves for strength, and using a fine tea strainer for efficiency.
Instructions describe making a dresser cover by joining four embroidered handkerchiefs with torchon lace between and along edges. Add lace on sides and ends, then craft a plain cover in pale yellow or pale blue to match, creating a matching commode cover. Two to four handkerchiefs used to create one shorter piece if needed.
The De lineator suggests using pineapple cores and parings to make a syrup. Simmer with water, strain, and cook with sugar to create a clear amber syrup to serve with hot cakes. It’s described as a tasty substitute for honey.
Parboil cabbage leaves and mix two pounds ground meat crackers or bread rolled with one raw egg half a cup of milk and butter salt and pepper. Place a spoonful in each leaf roll and tie with string brown in butter and simmer one and a half hours. Remove strings serve with gravy.
Heat one pint of milk and whisk yolks from three eggs and one white into the hot milk. Cool slightly and add two ounces sugar and coffee essence to color and flavor. Bloom gelatin in boiling water, dissolve, strain into warm custard, and set.
Cleaning tips advise rubbing painted doors with a clean cloth dipped in tile paraffin then rinsing in cold water and polishing with a soft cloth. For tight wallpaper there is no proven remedy, though a clean cloth rubbing may help.
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