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This newspaper page contains 19 articles. Subscribers can read the full text of each article.
Newspaper
Portsmouth Herald
Location
Portsmouth, New Hampshire, United States of America
Date
Oct 05, 1908
Page
3
Fashion notes describe lightweight cheviot serge and wool blends for boys clothing. Details cover trouser and blouse combinations, suitable fabrics, and a Mad-Loon style suit, with a pattern No. 575% for ages 4 to 12. Cost includes ten cents to receive by mail from the paper’s Fashion Department.
Fragmentary OCR text references a divorce and multiple names in a York area context. Details are garbled with uncertain surnames, dates, and organizations, but mention of a divorce action and local individuals suggests a legal notice or court record snippet.
A garbled report mentions several individuals and places including Newmarket and Miss Carolin, with references to ongoing proceedings and a day of action. Names and places are densely corrupted, yielding limited recoverable facts about people or outcomes.
Navy dispatch lists Seaman from the freight and transport units as officers commit to duties aboard ships. Crew movements include names from the merchant service and local ports, with scheduled assignments through March.
The report notes a stormy event at Chry Tal where rwest and Wallon are involved with a tense scene and a public display of upset. No clear details or outcomes are provided in the fragment.
The article extols cheese as a versatile staple and complement to cooked dishes and desserts. It discusses how cheese enhances flavors in foods like potatoes toast and tomatoes, and notes its widespread appreciation across cultures with references to historical examples and scientific endorsements.
The readable portion describes a long oblong sandwich built in layers with meat ham vegetables and cheese. It mentions sliced bread and toppings like chicken and onions, plus optional bacon and celery.
An OCR fragment describes a strange scene with pickling and rituals. Notes mention a carer, a bell, vinegar, and a trial involving a doll, crock, and tasting. The text is garbled and contains inconsistent words and nonsensical phrases.
Fragmented OCR recipe text describes peaches baked in a batter then mixed with milk butter salt and flour with baking powder. The garbled steps mention draining peaches, coating, and serving with something like toasted or browned topping.
The instructions advise washing tins in hot water with a little soda, then drying and polishing with powdered whiting and a clean cloth. Use a tidle whiting for shine and thorough polishing, ensuring tins remain bright.
An economical and excellent yad for cleaning and testing hot irons uses several layers of heavy brown paper. It can be renewed each ironing day and works well. For a fine polish a light wax or paraffin should be used.
An item describes frozen tea as a delicacy, noting Madame Wu’s preparation in a diplomatic circle. The method involves steeping leaves after pouring water, with references to chilling, serving with a dessert, and a growing vogue amid a foreign context. The text blends antiquated culinary terms and mentions empresses and beverages.
A garbled OCR fragment describes a hot supper dish popular on Sundays, featuring a veemar chafing dish style with roasted tomatoes, beaten eggs, and gelatine, plus a mix of peppers and herbs. It then drifts into partial directions for a Hungarian beef dish and other kitchen notes, ending mid thought.
A quirky recipe fragment describes making a sweet dish by lining a pie dish with a soft biscuit base, filling with a chocolate cream, and baking until set. It mentions quantities like a pint of milk and a 2-st portion, aiming for ten to twelve minutes of baking.
A fragmented recipe passage describes caramelizing three tablespoonfuls of sugar in a pan then browning with water to dissolve the strength. The browned sugar is mixed into a cream mixture and the result is fed into the cup as part of the beverage preparation.
A vintage kitchen guide explains canning methods for beets tomatoes and spinach during winter. It covers whole and sliced beets canned with salt and sugar, whole and stewed tomatoes and corn with steps for blanching peeling filling and sealing, and spinach packed hot with rolling water and sealed for storage.
A fragmented 19th century kitchen guide covers summer curtain storage and a sweet apple barberry preserve method. It details folding velvet curtains for storage, stacking and covering to avoid creases, and a recipe pairing ten pecks of sweet apples with barberries and molasses, simmered to a thick syrup then jarred for long keep.
A recipe describes preparing tomatoes a la creme by halving ripe fruit removing seeds cutting into pieces and mixing with breadcrumbs butter cream and chopped chicken. It instructs stuffing the tomatoes and cooking for about eighty minutes with frequent basting before serving.
A fragmented OCR recipe describes assembling bread limbs on one third plot of bottlnz eccam then mixing five ounces of snot with flour mararenns stonen ratalus and candied peel add zest and a pinch of gurmey heat pour yolk of four and urandy serve with a customi sauce citrus notes appear amid garbled terms.
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