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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Leavenworth Echo
Location
Leavenworth, Washington, United States of America
Date
Jan 30, 1914
Page
4
A column of home fashions and repairs explains new methods from using an electric fan to dry dishes, canning fruit, and sealing jars, to polishing furniture with vinegar water and making soap-kerosene wash, plus tips on pine pillow filling, hall lighting, children’s room setup, curling plumes, and button mending.
A compact ad hoc recipe fragment describes bread making with soft wheat flours and an herb spice blend. It also includes an analytic aside on veal cutlets marinated with coriander ginger and onion, then fried and served with lemon juice.
Fashion notes describe a graceful pointed tunic in light fabrics and new white petticoats, plus egg bread and cornmeal recipes. It covers fabric trends, skirt forms, sleeves, corsets, and bustles, then shifts to bread dough tests and practical yeast measurements from George A. Olson at the State Agricultural Experiment Station.
Easy luncheon dish from a home times column. Bake six large potatoes until nearly done then halve and scoop centers. Mix in one hard boiled egg with the potato core and finish. The recipe promises a pretentious luncheon for unexpected company.
Cut the veal into cubes and parboil. Use bones and trimmings to make gravy by simmering two hours in water. Combine meat with salt cayenne lemon rind and grated nutmeg. Stir in butter rolled in flour and serve.
Grate six large pippins and add four egg yolks with three tablespoons of butter half cup sugar lemon juice and zest Beat to a cream then fold in grated apple Pour into a deep dish and bake Grate nutmeg on top and serve cold with cream
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