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This newspaper page contains 14 articles. Subscribers can read the full text of each article.
Newspaper
Lawson Post
Location
Lawson, Saskatchewan, Canada
Date
Oct 11, 1918
Page
3
The piece argues rural girls deserve access to higher education beyond elementary schooling. It praises education as a path to fulfilling lives beyond farming, noting some may become teachers lawyers or physicians. It stresses providing opportunities can boost happiness and competence without harming farm life.
The article suggests simple family entertainments for dark evenings, listing games like checkers, chess, and a home pool table as affordable, lasting amusements. It urges purchasing now, before Christmas, to keep children and adults engaged through the long winter nights.
A recipe describes mixing dry bread crumbs with rye flour and sugar then baking as a single cake or individual cakes. It instructs beating eggs with milk and vanilla, pouring into custard cups, and baking until firm in the center for about thirty minutes.
A concise home baking note explains how to prepare two pies by cooking hake and adding meringue in the standard manner. The instructions emphasize finishing the dish with a traditional meringue topping and yield two pies.
Simple method uses two eggs for one custard or three eggs for two. Beat hard with sugar to form a crisp browned top. Bake slowly until brown, then crack the oven door a moment. Let cool in a warm spot to prevent collapse and keep stiff.
A dessert recipe titled Cottage Pudding with Lemon Sauce. It lists ingredients such as sugar butter eggs milk flour baking powder nutmeg cornstarch water and lemon zest and juice. Instructions describe creaming sugar and butter beating eggs adding milk and flour mixed with leavening then baking fifty minutes. For the sauce cornstarch sugar and water simmer until thick, finish with butter and lemon and serve hot.
Date custard pie made by mixing finely chopped dates with salt into batter then adding milk and butter and flour sugar. Simmer until dates soften then fold in egg yolks and bake in a lined pie tin with meringue topping after custard sets.
A simple skillet batter method: mix one pint corn meal three quarters pint sour milk one baking soda and salt to taste. Stir in milk until it forms a batter add two beaten eggs and a tablespoon flour. grease the pan and fry quickly.
Mixed ingredients include granulated and brown sugar molasses water and spices. The instruction yields a stiff dough rolled thin cut into shapes and baked on greased tins with a damp towel rest before baking.
Melt butter with milk then add sugar cocoa and salt stirring until smooth. Cook gently about four minutes until it thickens. Cool in water bath, then pour into a buttered pan and let set before cutting into squares. Do not overbeat.
A dessert recipe outlines peeling and quartering apples with sugar eggs lemon rind and juice. The sugared apples simmer with butter and lemon then are combined with a pastry lined dish and baked to form a filling under a meringue topping.
A readable clipping describes small cakes made with oats and brown sugar, flavored with vanilla and coconut. The batter uses no flour and little sugar, baked slowly into dainty afternoon tea treats, appealing for children and nursery service with simple ices.
Fragmented OCR text lists a molasses sugar substitute with measurements and ingredients. The legible items mention butter substitute boiling water molasses salt soda and pewtered wording, indicating a historic recipe note or kitchen item.
Recipe fragment for a Damson preserve custard pie. Process shows draining stones from damsons, mixing with Seeteel eng rolks, adding butter, then cornstarch. Contains 1 quart preserves 3 tablespoons cornstarch and 1 inch butter.
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