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Newspaper
Hamiota Echo
Location
Hamiota, Manitoba, Canada
Date
Aug 26, 1909
Page
7
The essay surveys aprons in literature and history, tracing their roles from Eve to modern housework. It contrasts old silk and embroidered garments with practical everyday wear, praising aprons as tools for cleanliness, order, and modest care in the home and among domestic staff.
Readers submit recipes and tips for Heavenly Hash and canning with fireless cookers. A mix of methods for ice cream dressing, pear canning, dandelion appetizer ideas, and debates on yeast pronunciation appear alongside inquiries about canning in hay stoves and preserving fruit, with a playful tone.
A reader states continued interest in the Exchange and plans to build a fund of practical information for the future. The message asks for guidance on baking fried cakes and a related question about dough preparation.
A reader notes vinegar’s versatile作用 beyond cooking. It neutralizes odors when simmered near cabbage, detects grease in jars for accurate pickling, softens hardened glue, cleans paint stains from glass, aids in spruce sprains when boiled with wormwood, and helps make crisp taffy. Don’t let the bottle run dry.
A menu lists breakfast items including peaches cereal and cream cornmeal muffins toast and tea or coffee. Luncheon features beefsteak pie brown and white bread green peas tomato salad with whipped cream dressing crackers and cheese fruit dessert and ginger ale. Dinner offers tomato bisque roast ducks corn fried eggplant and raspberry tart, with black coffee.
Luncheon features grilled sardines baked potatoes salad of eggplant on lettuce crackers with toasted cheese stewed cherries cake tea. Dinner includes leftovers green corn chowder salmint of cong pudding peaches and cream cake and bla.
A breakfast menu lists fruit, hominy and cream, fricasseed eggs, potato biscuits, toast, tea and coffee, kidneys a la Newburg, salad of string beans and lettuce, brown bread with butter, cake and lemonade. Also pea and tomato soup, mutton dope breaded and baked, green peas, succotash, peaches, cream and cake, with coffee.
The passage catalogs a full day’s meals with repeated mentions of leftovers. Breakfast includes sliced ineappie cereal and toast with tea or coffee, lunch features baked cards and riced potatoes, and dinner covers green corn chowder and boiled fowl with egg sauce.
A luncheon menu lists boiled fruit and rice in milk with creamed cornmeal muffins, toast, tea, and cotta s. It names Green corn fritters, tomato aspic with lettuce, cheese, fruit dessert, and icedVegetatie marrow soup. Cod fish steaks with lemon sauce, mashed potatoes, peas, baked pears and cream, cake, and black coffee.
Saturday meals feature cereal and cream omelets with herbs, graham gems and toast. Lunch includes codfish leftovers, potato croquettes, tomato boats, greens salad, cookies and tea, with brown soup, roast beef and onions, potatoes, frozen peach surprise, cake and coffee.
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