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This newspaper page contains 13 articles. Subscribers can read the full text of each article.
Newspaper
Hamiota Echo
Location
Hamiota, Manitoba, Canada
Date
Sep 14, 1911
Page
6
A columnist extols eating fruits like berries peaches pears and plums in season arguing hothouse and out of season produce lacks aroma and sweetness. While not advocating a fruit only diet the piece notes summer offers affordable ripe fruit for all and cautions against excessive restriction.
A discussion on summer fruits emphasizes ripe peaches and plums as digestible, with cautions about strawberries, cherries, and berries with seeds. It notes peeled fruit improves digestion, warns against unripe or overwashed berries, and advises careful fruit selection based on individual reactions and digestion.
An instruction style guide advises handling fruit with care, peeling peaches in thin strips, chilling grapes whole, and serving peaches with sugar and cream only at serving time. It outlines preparation steps for a frozen peach dessert and cautions on staining fingers and using garnishes.
In a bustling column from Los Angeles readers share recipes for relishes dumplings and pies. Marion Harland cautions about patterns and money, while contributors debate servant treatment and domestic life with moral appeals and practical steps.
The text describes unconventional methods to deter pests using reclaimed metals and household items. A knife, plate, and a feather quill are mentioned as tools, while references to mercury and other substances imply ancient or dubious remedies. The passage also notes disagreements over spelling and language origins, hinting at a broader discussion about translation and meaning.
A reader shares a long improvised recipe for a summer beverage using spruce oil essence wintergreen and other ingredients. Instructions describe mixing waters yeast sugar and flavorings, bottling, and fermenting while corks are wired for safety. The letter asks for confirmation about safety and suitability.
A translated old recipe describes mixing rye bread crumbs with sugar and almonds then adding citron, grated rind, brandy, eggs and cream. The batter forms a spring pan cake baked until meringue browns and is finished with jelly and additional meringue.
A menu of meals lists melon with cream and cereal for breakfast and varied lunches and dinners. Items include clam fritters, roast lamb with mint, Mulliga tawney soup, corned beef hash, baked potatoes, stewed pears, and breaded sardines. Leftovers appear through the week with soups and chowders.
A fragmented list shows Tuesday fare including peaches cereal cream bacon tea coffee lamb on toast eggplant tomato salad crackers cheese jelly roll tea and coffee along with Dutch apple cake and black coffee. The text preserves odd spellings and leftover notes from a period meal plan.
A fragment lists a luncheon including cereal and cream, cheese omelet with toast, tea and coffee. Also mentions calves hearts, cod, potatoes, fried tomatoes, cream puffs, succotash soup, and Virginia style ice desserts with berries.
A reader describes sending magazines to needy shut ins and remarks on a writer who tells of mental illness and tidily famine, expressing sympathy for the woman who writes about such crises.
The text lists breakfast items and odd phrases about foods such as cream, toast, graham bread, cheese fondue, sandwiches, beet and potato salad, junket, cake, tea, tomato soup with whipped cream, mushrooms, and omnibus phrases like Spanish fire and watermelow, with unclear remnants from a menu or recipe note.
A critical essay on excessive and exhausting music education for children. The author laments long hours, nerve strain, and physical strain on the spine and nerves, arguing that unless a child has innate talent and interest, too much practice dulls interest and harms overall development.
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