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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
Sep 21, 1911
Page
2
A nostalgic essay extols grapes as daily food and outlines practical ways to enjoy them. It covers picking, washing, chilling, and serving grapes with pears and peaches, plus making grape juice, jelly, preserves, and candied grapes. Tips emphasize ripeness, sound fruit, and simple, prolonged methods.
A long reader letter column urges contributors to limit messages to ten words, except for recipes. It shares a Georgia mother’s tale of frugal farming, recipes for apple cake and fruit desserts, freezing methods, and cautions about unsafe self freezers.
A letter expresses regret that a copy of the American boy magazine was given to another lad before the recipient could be reached. The writer hopes someone will forward the address so the subscriber can receive the magazine monthly and promises to keep the address on file.
Gather full blown rose petals daily and dry them in a well ventilated airy room on soft white paper. Turn petals twice daily to air circulate. When dry mix with powder of orris root and, if possible, add attar of roses. Make inner pillow case from linen and outer from silk or satin to let fragrance pass through.
The note describes shelling peanuts, scalding kernels to loosen skins, drying in a hot oven without browning, and grinding to a smooth powder. Mix with half as much butter, pack in jars, top with melted paraffin, seal and store in a cool place.
In a recent notice a resident reports a cottage kitchen overrun by black ants and aged debris, hindering daily use. The dearth of cleaning and infestation details suggests a request for home maintenance guidance or local pest control assistance.
The Housekeeper column advises sprinkling borax, placing tar paper under sinks, and laying sticky fly paper. It recommends setting saucers of black pepper and tartar emetic syrup to attract and kill ants, then removing syrup and dead insects each morning.
A Newark recipe describes preserving tart Merello cherries by stoneing and draining juice, making a thick syrup with sugar, simmering the fruit fifteen minutes, then combining with maraschino syrup. The process yields preserved and brandied cherries, packed into small jars while hot for sealing.
A reader seeks a lost poem titled The Farewell of the Soul to the Hedy. A response suggests Mrs Sigourney wrote The Soul's Farewell to the Body, first published long ago, with copies likely in public libraries. The note hopes this leads to recovering the missing work.
A historic menu listing daily family meals with repeated patterns of cereal and cream, meats, vegetables, breads, and teas. Dishes include lamb, codfish, Irish stew, eggplant, and baked items, with leftovers repurposed in several courses across breakfast lunch and dinner.
The fragmentary text lists items such as grapes and peaches, cereal, cream, bacon, fried sweets, hot Scotch scones, toast, tea, coffee, creamed codfish, fried potatoes, turnips, crackers, jam, ginger ale. Also scraps soup, corned beef, string beans, succotash, baked dumplings with brandy sauce and black coffee.
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