04 Sep 1908
Page 1
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This newspaper page contains 22 articles. Subscribers can read the full text of each article.
Newspaper
Grand Traverse Herald
Location
Traverse City, Michigan, United States of America
Date
Sep 04, 1908
Page
1
Practical guidance on packing nutritious lunch baskets for children and workers. Emphasizes plain, wholesome foods, variety, and proper packing to avoid monotony. Includes detailed lunch ideas with meats, breads, vegetables, desserts, and portable condiments, plus methods for heating beverages and several tomato and watermelon dishes.
A fragmentary verse excerpt exhorts resilience and hopeful wandering. It likens comfort to a cheerful traveler singing beside a hedge and a frail bird on a falling branch, urging steadfast faith and gratitude despite loss. The passage reflects Hugo’s themes of endurance and spiritual uplift.
An editorial urges readers to reject thoughtless cruelty that wounds others and to embrace kindness. It contrasts gloomy shadow spreaders with the inspirer who brings hope, encouragement, and a helping hand, noting the lasting impact of words and actions on lives.
The piece reflects September as the busy mother’s time to prepare for students returning to school. It notes the end of summer freedom balanced with work, planning lunches, and ensuring scholars have nourishment for their daily trek to school.
Simple canning and preserves guide for yellow eye tomatoes ripe tomatoes green tomatoes and tomato figs. Instructions cover peeling boiling sugaring sugaring times for small yellow tomato preserves ripe tomato pickles green tomato pickles and canning in jars with seals. Details include sugar amounts cloves nutmeg and storage guidance.
Old recipe excerpt detailing watermelon serving methods and preserves. Includes steps for cooling, rind preserves with alum and sugar syrup, greenings with grape leaves, ginger flavoring, pickled rind in vinegar, and watermelon conserve preparation. Contains specific ratios, processing times, and storage notes.
Borax softens hard water and helps whiten clothes in boilers. It preserves white silks in lukewarm water with mild soap, and improves flannel washing when dissolved in hot water. It softens woolen fabrics in rinse water and aids starch stiffening. It cleans copper, adds luster to glass, and deters moths on carpets. It can preserve meat via borax wash, but tainted meat should be discarded. It fluffs hair in final rinse and can be used as a mouth rinse.
Cooking tips emphasize not cutting beet tops and roots to maintain color and avoiding fork piercing. Cabbage, onions boiled uncovered in plenty of water with a pinch of soda or vinegar help preserve color and prevent odors. New potatoes and green peas with cream gravy pair well with spring lamb. Check corn by pressing kernels. milk should pop for freshness, boil five minutes in salted water, sugar boosts flavor for corn and peas.
To prepare cucumbers peel in thick strips to remove green matter near the skin. Slice and lay in unsalted ice water to crisp. Do not salt the water. Salting makes a tough indigestible vegetable.
A method for preparing good sized Flamantle carrots from Wash. Boil until tender, skin, cut into fan shapes, and dress with butter lemon juice salt white pepper parsley and chives. Serve hot as a decorative and nutritious dish promising rosy cheeks for regular carrot eaters.
Combine one quart boiling water with a teaspoon of beef extract a tablespoon grated onion and a salt spoon celery seed. When boiling, slowly add the well beaten egg yolks then immediately stir in four tablespoons hot boiled rice and serve.
A recipe fragment lists sugar with baking powder and salt, then melted butter, two eggs beaten, and milk to fill a cup. The mixed batter is beaten until smooth and baked as a cake.
Roll very thin pastry, cut circles, place grated cheese with cayenne and chopped nuts in center, seal edges to form balls, bake hot until pale brown, reheat before serving.
A simple leftover dish uses one quart cooked beans and scraps such as cold potatoes or rice plus any boiled vegetables. Grind with one cup cream, salt, pepper and sage, bake in a dish, and slice. Adaptable to available leftovers, this dish rarely fails to please.
Instructions describe preserving vegetables by placing prepared produce in jars, adding two teaspoons of salt per cup of water, sealing with new rubber rings, and boiling jars in water for three hours for quarts or four hours for half gallons. Jars must be kept covered while boiling and cooled gradually. The method aims to preserve beans and corn canned this way for indefinite keeping.
A French friend shares a long used secret for fragrance. Mix equal parts sachet powder and powdered orms root to preserve scent longer than sachet powder alone.
A fragment describes slicing bread and placing a dressing on each piece. The dressing mixes bread crumbs egg butter salt pepper and additional seasonings. The instruction ends with rolling up the prepared slices.
A historical note compares Peruna ingredients to the United States Dispensatory. It details nydrestis canadensis golden seal cory dalis formosa cubebs cedron seeds and oil of copaiba as used for catarrh dyspepsia liver and stomach issues plus urinary tract and gynecological matters. The piece invites readers to request a free testimonial book proving Peruna as a catarrh remedy.
The instructions describe pinning slices with wooden toothpicks to hold the dressing, placing in a baking pan with butter and hot water, adding vealettes and baking forty-five minutes in a hot oven. Baste often, thicken the travy, and pour over the veal on the platter. Serve with slices of lemon.
A recipe details cleaning and boiling fish with vinegar, then layering on a platter with two white sauces. The dish is topped with bread crumbs, melted butter, and baked in a water bath until light brown. Parsley and lemon slices garnish, offering an attractive preparation method for white fish.
Fry three slices of bacon until crisp then cook onion in the rendered fat until light brown. Beat eggs with cayenne and stir in thick stewed tomato and minced onions. Add bacon fat to a smooth omelet, cook in the pan, fold, and serve hot. Some cooks add a quarter teaspoon baking powder.
Break eggs into muffin rings set in a sand pan with cold water. Heat slowly until just before boiling. Remove to avoid hard eggs. Adjust heat to preference.
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