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This newspaper page contains 11 articles. Subscribers can read the full text of each article.
Newspaper
Hamiota Echo
Location
Hamiota, Manitoba, Canada
Date
Jun 02, 1910
Page
3
A writer urges American housewives to embrace French cooking as an art not drudgery. She details casseroles with oysters chops and liver showing economical uses of leftovers, and encourages experimentation while valuing practicality and tradition in the home kitchen.
A historic meal plan lists daily menus across breakfast lunch and dinner. Entries include grapefruit oatmeal jelly deviled lamb kidneys toast tea bouillon cold corned beef Boston brown bread lemon celery aspic and crackers. then Miner's black bean soup roast shoulder of mutton greer peas potatoes tapioca custard and black coffee. luncheon Philadelphia scrapple stewed potatoes milk tea. dinner vegetable soup curried veal iced bananas boiled rice and apple john pie with coffee.
The note lists a full dinner and yesterday’s soup including stewed dates cereal and cream with bacon French rolls toast tea and coffee plus salted pork fried in cream gravy pea souffle baked sweet potatoes gingerbread and cheese with cocoa cup. The next line adds corned beef soup Brussels sprouts creamed carrots oranges sponge cake and black coffee.
A dated food listing offers breakfast items including Malaga grapes cereal and cream pan fish cornbread toast and tea and coffee. Luncheon features cheese souffle tomato toast lettuce salad with French dressing heated crackers fruit cookies and tea with browned potato soup sliced mutton and batter fried items plus butter beans mock cherry pie and black coffee.
A brief grocery list mentions oranges cereal and cream bacon muffins toast tea and coffee in a single row of items.
A dated list describes oranges cereal cream and tea plus toast and coffee. It mentions curried veal and rice a left over fried roevenen peanut butter sandwiches jumbles on tea and yesterday's soup fricaseed fowl large boiled hominy Bermuda onions stuffed baked and other odd items.
The menu lists stewed prunes, hominy and cream, salt mackerel with cream sauce, johaby cake, tomato, tea and coffee for lunch. Dinner features clam fritters, stuffed potatoes, coleslaw, crackers and cheese, Swiss toads with lemon sauce, tomato soup without meat, mashed potatoes, spinach, pinestyle souffle, and black coffee.
A scanned menu fragment lists breakfast offerings including oranges cereal cream beacon and fried hominy left overs graham bread toast tea and coffee creamed chicken on toast left overs potato croquettes salad cream cheese sandwiches cookies and marmalade tea. Also noted are variety soup hamburger steaks string bean French toast sweet potatoes charlotte russe and black
The article collects reader letters on home canning sterilization for beans and meats, preserving foods, and safe cooking steps. It also shares recipes and domestic tips from readers about butter, jelly desserts, and starch dish ideas, plus questions on wallpaper salt damage, cabbage odor, and caviare uses.
A correspondent writes with brisk interrogation about a patented method for enhancing chum lees, noting enthusiasm for the process and claiming personal use of the technique. The letter speaks for itself and suggests strong interest in the invention.
A recipe from Mrs. T. C of New York City outlines dumplings made from beef, suet, onion, parsley, nutmeg, allspice, baking soda, eggs, and bread soaked in stale rye water. The mixture is formed into dumplings boiled in weak stock or salted water and served with sauerkraut. The water from the dumplings can be reused as a broth or daily meal base.
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