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Newspaper
Moulton Eagle
Location
Moulton, Texas, United States of America
Date
Aug 31, 1928
Page
7
Julia Bottomley notes how velvet coats and jackets return as chic evening wear. She contrasts long back hems with shorter fronts, praises tulle frocks, and guides coordinating velvet with printed silks to create modern ensembles.
A USDA home economics bureau designer outlines a practical printed cotton zephyr dress named Amethyst on white. Two-piece look with hidden one-piece construction, suitable for sports, school or office wear in warm weather with short sleeves possible.
A Ma dera County California farm woman profited by selling angel food sunshine and sponge cakes made from surplus eggs. The county agent taught the recipe during a past meeting, cakes required 6 to 10 eggs each. She baked 116 cakes for sale at one dollar each, selling about 1,000 surplus eggs.
A recipe for timbales uses canned or fresh fish such as tuna salmon shrimp cod or halibut with eggs milk butter flour and parsley. The dish bakes in custard cups for about 40 minutes and is best served promptly garnished with lemon slices.
A 1920s home economy notice explains cooking green lettuce to gain vitamins and minerals. It details washing cutting into pieces, rendering salt pork, wilting lettuce in hot fat, then adding vinegar and pork with optional onion juice and salt.
Prunes help form versatile bread puddings says the USDA. Soak to remove stones then chop for prune betty layers of bread crumbs with butter and sugar. Old fashioned bread pudding uses chopped prunes tucked into buttered bread with custard baked to finish.
Mosquito eggs hatch in 24 to 48 hours when laid in water. Rain barrels cisterns tin cans and other containers provide ideal breeding sites. Cover rain barrels and cisterns with a tight screen or oil the water surface to stop development. Dispose of tin cans and other receptacles before mosquitoes mature.
A cooking tip suggests adding half a cup of berries to each cup of cooked cereal a few minutes before serving to enhance flavor and interest in summertime meals.
USDA urges rapid cooling of tin canned foods by plunging hot cans into cold water. Glass jars must cool gradually away from drafts. Before home canning this summer request Farmers Bulletin W71L-F for updated methods and follow all directions carefully.
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