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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
Grand Traverse Herald
Location
Traverse City, Michigan, United States of America
Date
Jun 27, 1912
Page
4
A poetic line extols a smile as a priceless, free currency. It claims a sincere smile travels far, lifts others, and drives away gloom, equating worth with kindness and the good it does, not monetary value.
A St Paul Dispatch snippet touts laughter over sighs with Mrs McDougal’s mindset. The quirky exchange features lines about happiness, markets, and resilience, hinting at a folksy, humorous editorial tone.
The piece extols Mrs McDougal from Miss Gibbie Gault as a cheerful resilient figure. It portrays her as a philosopher who works tirelessly and keeps a hopeful spirit amid hardship. The excerpt also shares Home Cheer Pineapple recipe features and Back Door Neighbor chats on cooking and canning.
A long excerpt lists methods and recipes for preserving strawberries. Honey strawberries, strawberry syrup, jam, delicious preserves, canned strawberries, chutney, sun dried, and Weisharden style preserves are described. References include Fannie Merritt Farmer and Hill on canning.
A home recipe favors a fresh uncooked strawberry pie with a rich crust baked beforehand. Before serving, fill with large sweet berries and top with thick sweetened whipped cream. The crust is dainty when baked in simple saucers, and the same recipe works with red raspberries.
A vintage kitchen guide details rose sandwich preparation using petals, sugar syrup, and roasted jam, plus a strawberry pie method with flour, butter, and lemon juice. It also covers fried cake squares and a hot sauce with sugar, vinegar, cornstarch, nutmeg, vanilla, and butter.
After shelling eggs, trim ends and cut to form upright eyes. Make a soft paste from bread crumbs and milk, add finely minced ham or chicken and beaten egg, season, and shape into balls the size of yolks. Arrange whites on platter edge, place yolk balls in halves, top with milk butter roux, rub yolks over, and serve hot.
A historical cooking snippet describes Chocolate Jelly by dissolving gelatine in milk, adding chocolate and sugar, boiling, and serving with whipped cream. It also outlines String Beans Au Fromage with lemon peel rings, parsley garnish, and a cheese sauce of butter flour hot milk and grated cheese.
A mixed features piece discusses rhubarb jelly preparation and serving ideas, then shifts to antiquated notes on lingerie motifs, camel uses, and Mesopotamian desert life. It highlights gelatin set desserts, camel milk products, caravan logistics near Baghdad, and the desert’s animal and plant life as recorded in Weekly Consular and Trade Reports.
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