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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Miniota Herald
Location
Miniota, Manitoba, Canada
Date
Oct 27, 1960
Page
7
A collage of comic snippets features a highballer Martini guest role, a handyman building a house, brief exchanges with Mr Freddie Appleberry, and banter about cabinets and dress rooms. The dialogue touches on humor about stairs, brains, rabbits, and Sherlock Holmes style banter.
The article urges boosting daily Vitamin C intake with citrus, tomatoes, strawberries, cantaloupes, and greens. It notes surveys show many children lack Vitamin C and offers cost effective sources and cooking tips to preserve it, including minimal water and raw servings. It also mentions fats in unrelated historical notes.
Recipe fragment describes making streusel bread using milk sugar butter water and orange rind. Steps include mixing with flour forming dough, letting rise about 1 1/2 hours, then preparing streusel crumble with brown sugar flour nutmeg and melted butter before baking at 350 degrees for 20 to 25 minutes yields two streusels.
The Mercury letters page argues for tougher rules after a fatal Ridney incident. It notes unlicensed driving, a car deemed unfit for road use, and a $10 fine despite harsher penalties seen elsewhere. The writer urges compulsory insurance and stronger enforcement to protect the public.
English cattle experts advise that cows become doleful delicate and nervous when attended by women. They say proper care is needed but avoid sentimentality. Also a note to check your car for accidents.
A recipe describes meat balls wrapped in cabbage leaves inspired by Greek and Middle Eastern dishes. Ground beef is enriched with bacon, onion, and celery, bound with bread crumbs, then baked or fried and served with tomato sauce. Accompaniments include rice, noodles, or mashed potatoes. Yield six servings.
Ground beef mixed with bread crumbs salt and pepper forms six balls wrapped in cabbage leaves and simmered in a tomato onion and green pepper sauce. The sauce is thickened with flour and water, then served over the rolls.
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