Ways of Prepag Asparagus in the Market and Kitchen
The piece discusses asparagus, its names in various regions, and historical and culinary views. It notes the distinction between bleached and green stalks, praises fresh flavor over canned, describes planting and handling practices, and shares personal care steps to keep stalks tender. It cites cultural anecdotes and mentions a 19th century rib about oil versus butter.
MENTIONED IN THIS ARTICLE
Freddie Cozzens
Sparrowgrass
Rome
Virginia
Asparagus Recipes from Various European Styles
A vintage kitchen guide describes boiling, steaming, baking, and frying asparagus in English German Italian Swiss and curry styles. Methods include trimming tips tying stalks in water, steaming or boiling until tender, and serving with drawn butter Parmesan sauce or croqued cups with savory fillings.
MENTIONED IN THIS ARTICLE
Italy
Housewives vs Boarding Homes Reflections on Real Home Life
A reader argues that learning and choosing home life over boarding houses reflects true American womanhood. She values homemaking, privacy, and family, citing love of home as central for future marriage and for her fiancé who shares the view. She contrasts this with critics who favor boarding house life citing aristocracy and social ease.
MENTIONED IN THIS ARTICLE
Hhe
Nfe
Gore
John
Crackerjack Recipes Contributed By Readers
Readers share dessert and snack ideas printed as the Crackerjack column. Included are Sour Cream Chocolate Cake with a homemade icing and variations for popcorn treats, apples baked with sugar and tapioca, and a pork tenderloin method with butter and tomato catsup.
Ginger Jar Lamps: Old Canton Vases Reborn as Lights
A treatise on converting Canton ginger jars into decorative lamps. The piece notes how blue and white jars once valued for display now serve as lamp bases with shaded enhancements. It highlights a bride who found three jars from her grandmother and fashioned two as flower jars and one as a lamp, with a brass burner and a blue shade.
MENTIONED IN THIS ARTICLE
China
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