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Newspaper
Lowell Daily Courier
Location
Lowell, Massachusetts, United States of America
Date
Aug 23, 1901
Page
8
A long reader column critiques women’s careers and privileges, arguing for hard choices based on capacity rather than sex. It cites wage abuses in New York waist making, calls for pragmatic professional standards, questions gendered labor legislation, and notes fall millinery trends and bird plumage debates.
Collier's Weekly profiles Miss Paulina Harriette Lyon and the Woman's Athletic Club of Chicago, detailing its five hundred member cap, two-year existence, $100 initiation for matrons, $40 yearly dues, and the club's grand clubhouse with a 65 by 20 foot marble swimming pool, gym, tearoom, and social floors. It notes leaders Mrs. Armour and Mrs. Shonts, plans for a New York expansion, and the club's women instructors and activities.
Instructions describe preparing a sweetened water with cinnamon nutmeg and lemon juice thickened with carrowroot, using currant juice and grapes in season. Crou tons of bread toasted with sugar accompany fruit soups. Roast tongue is boiled then larded with bacon and anchovies baked with cream and crumbs. Cucumber salad uses sliced cucumber carrot onion salt cayenne with gelatin dissolved and cucumber jelly molded in slices, served with French dressing on lettuce.
Miss Sigrid Wahlin Hamilton, of Scandinavian heritage, studies in Stockholm and now pursues hand loom work with original patterns in line and color. Her loom makes original designs for shirt waists sought by New York society women, aiming at an independent fortune.
Menu items list breakfast courses including Gem Melons Clam Toast Warm Rolls Apple Foam Bow Knots Coffee. Luncheon features Tomato Pilau Berry Sandwiches Lemonade. Dinner includes Cold Fruit Soup Croutons Cucumber Salad Wafers Roast Tongue Baked New Potatoes Baked Corn Sliced Peaches With Cream Cake Coffee Apple Foam recipe uses Astrachan apples and sugar. Clam Toast recipe describes clams on toast with yolk milk flour mixture. Bow Knots recipe outlines dough and frying with sugar and spices.
ripe tomatoes pressed through a sieve yield a pint of pulp. add equal broth then onion fried in oil until golden. mix with tomatoes and salt. simmer with well washed rice until tender and absorbing moisture. stir in butter and keep warm with paprika to serve.
Instructions describe making a berry sandwich pastry: combine sugar butter two eggs ground rice and flour then bake a layered paste with mashed berries. If berries are unavailable use stewed prunes or grated pineapple as substitute.
Two quarts of fruit juice with ice water fill two thirds, add juice of three lemons an egg beaten and nutmeg with sugar. Shake in a sealed bottle and chill. Cold fruit soups require careful flavoring and ice cold service with equal fruit juice.
A retrospective on John Fiske, famed New England intellectual, recalling his imposing presence in Boston and his extraordinary lifelong study. The piece highlights his early prodigy years, vast range of learning, relentless work ethic, and his development from professional roles to a major voice in philosophical history.
William Vaughn Moody, a poet whose new volume was issued by Houghton Mifflin, rose from New Albany Ohio to Harvard and Europe before joining the University of Chicago English faculty in 1895. He traced ancestry to Indiana pioneers and early steamboat builders, with a family linked to the first brick homestead in the region.
A practical guide on frying fish outlining differences between dark and light fish and frying fats. Advice includes heat, oil use, seasoning, and lemon add ons. Also provides a feather crust recipe with apples and a note on versatile batter uses for pies and puddings.
Bent six eggs with salt pepper and onion juice add milk strain into buttered timbale moulds bake in hot water until firm. Serve with bread sauce sprinkled with browned crumbs. For sauce simmer onion cloves bread crumbs and milk then strain and finish with butter and salt.
Take one peck of tomatoes and prepare with salt pepper cloves celery seed cayenne and mustard. Boil until soft, strain, simmer six hours, then add vinegar remove seed bag and bottle cork seal for dark storage.
Two tablespoonfuls butter fried with chopped onion in a stewpan then add half a cup washed rice and a quart white stock or hot water. Cook until tender and liquid absorbed then stir in two tablespoonfuls grated cheese and salt if needed. Serve with extra cheese on top as vegetable or luncheon dish with or without brown sauce.
A simple stovetop recipe instructs to simmer medium cut potatoes with butter onion celery salt and water until tender. Stir in milk thickened with flour then boil briefly. Finish by adding lemon juice just before serving.
Beat butter to cream then gradually add sugar and yolks with lemon rind and juice. Fold in egg whites, add flour to form a stiff dough. Roll thin, cut shapes, glaze with egg white, sprinkle sugar fruit and nuts. Bake slowly to a delicate straw color.
The recipe details cutting two pounds of flank or round beef into one and a half inch cubes and sautéing with onion and carrot in three tablespoons drippings. Add hot water or stock, cover and simmer until nearly tender. Parboil potatoes in balls for five minutes, then add with paprika.
A classic chicken a la bechamel method mixing flour and butter, salt and white pepper, then adding chicken stock and cream. Remove from heat, whisk in eggs and chopped chicken, bake in buttered dishes in a water bath for twenty minutes. Serve in the baking dishes on plates with doilies.
Boil and peel peaches then layer in a stone jar. Make a syrup from one quart cider vinegar to three pints sugar, boil and skim, pour over fruit hot for three mornings. Drain, re layer with fruit and spice, then boil syrup with cinnamon and cloves until molassesy and cover fruit. Store sealed.
Cream butter with brown sugar then beat in egg yolks and a whole egg. Stir in milk molasses and sifted flour with soda clove cinnamon nutmeg cayenne and lemon zest. Bake in a square loaf for an hour in moderate oven. When cool invert and frost with Marshmallow frosting.
A simple recipe instructs creaming butter with sugar and eggs, then whisking in flour baking powder and cinnamon, adding milk, spreading thin on a sheet and baking until brown. The top is sprinkled with sugar and the baked sheet is cut into squares and lifted carefully while warm.
Slice calf liver about a third of an inch thick then boil briefly. Drain, dredge with flour, season with pepper and salt and fry in butter until brown. Parboil chopped onions and add halfway through cooking until brown. Serve with onions in the center, liver surrounding, and drizzle brown gravy over all.
Prepare five pounds of trimmings including heads and portions with little flesh in cold water. Add salt pepper onions savory herbs and boil. Simmer two hours strain cool and clarify with egg whites. Reheat and finish with lemon juice paprika and seasonings.
Twenty five clams prepared with one half pint cracker crumbs one half cup warm milk one fourth cup clam liquor two beaten eggs one heaping teaspoon melted butter salt pepper twenty shells. Season heavily. Mix crackers moistened with milk then with clam liquor eggs and butter and chopped clams. Fill shells heapingly, top with crumbs and brown.
Cocoanut pudding combines grated meat with eggs milk salt butter and sugar and nutmeg then bakes in a thin crust. A brown sauce with flour butter brown stock salt pepper is poured over the serving dish and garnished with pimentos and parsley.
Lift sugar and flour with cream of tartar salt and soda. Break eggs into a cup with thick cream and orange extract. Combine with dry ingredients and beat well. Bake as a thick loaf or large sheet.
The author spent years abroad including England and Italy. He began verse at fifteen and treated early works as apprentice pieces. Recently he published poems in magazines and made a formal debut last December with a five act lyrical drama The Masque of Judgment. The scenery drew on Italian Tyrol from a 1897 walking trip.
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