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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
Hamiota Echo
Location
Hamiota, Manitoba, Canada
Date
Sep 09, 1909
Page
7
Pointers on preparing tomatoes including stuffed varieties with sardines and greens, plus historical notes on tomato use. Recipes describe filling tomatoes with sardines or shrimps and mayonnaise, chilling, and serving as salads or starters. Observations reference early American cookbooks and practical kitchen tips for preservation and cultivation.
A housewife exchange prints inventive uses for leftovers including a beefsteak pie with potato crust and a fireless cooker stew. It also shares cream patties, cinnamon buns, pineapple preserves, and jelly from pineapple parings with step by step guidance and reader notes.
The article describes two methods to brown salted almonds. Method one uses butter in an oven tin until pale brown, then salted and drained. Method two uses olive oil in a pan, frying until light brown, then drained on brown paper and salted.
A dated menu item lists Breakfast items such as melons cracked wheat cream bacon French rolls toast tea and coffee. Luncheon items include pickled lambs tongues stuffed potatoes tomato lettuce salad cream cheese crackers bread and butter stewed rhubarb cocoa and cookies. Dinner features broth chicken and kidney stew in a fireless cooker fried eggplant vegetables watermelon black coffee and later leftovers including dumplings cream toast rice croquettes and peach shortcake.
Melons, cereal and cream, fishballs, powers, toast, tea and coffee. Tomatoes stuffed with sardines, cold meat, baked beans beaten, brown bread, peaches and cream, cake, iced tea. Dinner includes veal and sage broth, fricasseed chickens in a fireless cooker, baked rice, vanilla cream, fruit dessert, black coffee.
The menu features Melons cereal and cream baked peppers stuffed Indian meal muffins toast tea and coffee. It lists mince of liver on toast a left over Spanish salad stewed potatoes parsnips and peaches iced tea a la Russe pea and corn soup a left over boiled mutton green peas swishard homemade ice cream cake and black coffee.
A list of menu items across meals includes melons farina and cream poached eggs fried bread graham relia tea and coffee cold mutton stuffed tomatoes green corn beefsteak onions custard pudding black coffee bread and butter jefly roll mutton and rice beefsteak onions and potatoes custard pudding and fruit. Indicates varied daily fare with soups vegetables fruit and desserts across meals.
A historic breakfast list describes items such as melons cereal bacon creamed codfish and other leftovers with bread potatoes tea and coffee plus vegetable soup and pineapple shortcake. It notes portions like baked potatoes and bread and butter and fruit in a colonial dining context.
A tip says soda added to the water for cut flowers helps keep them fresh longer. Plain water works poorly by comparison, and a small amount of plain salt may mimic the effect. Substitutes like saltpeter or carbonate of soda are suggested for similar results.
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