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This newspaper page contains 12 articles. Subscribers can read the full text of each article.
Newspaper
Russell Banner
Location
Russell, Manitoba, Canada
Date
Dec 17, 1908
Page
5
The article guides fall table decorations using pumpkins with grape favors, corn in the ear as centerpieces, and wheat shocks. It suggests using chrysanthemums for flowers, maple leaf candle shades, and creative candle sticks, with ideas extending to garnishing dishes and desserts. emphasizes low-cost, handmade touches and safety.
Slice and chop canned apples finely or puree if preferred. Whip four egg whites to stiff peaks and fold into the apples with lemon juice and a touch of sugar. Line a glass bowl with ladyfingers, fill with the mixture, and serve with a generous spoon of cream on each portion.
Instructions describe draining liquor from strawberries then beating seven egg whites to stiff foam. Fold in berries gradually, pour into greased dish and bake about thirty minutes until set. Serve with whipped cream.
Soak half a packet of gelatine in water. Dissolve, then stir in strawberry canning liquid and berries. Pour into a wet mold and chill until firm. Invert onto a platter and surround the base with whipped cream.
A transcription style recipe instructs draining liquor from a can of rhubarb and chopping it. It adds sugar yolk egg butter and flour, bakes in an open pie crust, then tops with a meringue made from egg white and sugar. Return to oven to set the meringue and eat cold.
A layered rhubarb pudding is prepared by draining canned rhubarb and lining the dish with a rhubarb layer. Sprinkle sugar and lemon juice, dot with butter, then add moistened crumb layers with rhubarb liquor. Continue until full, bake covered, uncover to brown, serve hot with hard sauce.
A reader describes a simple biscuit recipe using flour butter powdered sugar and a quick bake. Roll dough into rounds bake two layers then spread with butter. Fill with heated huckleberry mix and stack a second biscuit, finish with berries and liquid served immediately.
A vintage kitchen note describes preparing a loaf cake with peaches. Drain sliced peaches, mix flour baking powder and salt, fold in beaten egg and milk, grease a tin, layer dough with peach pieces, dot butter, dust with sugar, bake and serve with whipped cream or plain.
Soak pearl tapioca until clear and soft. Cut canned peaches into bits, eight or ten for large fruit, plus a cup of their liquor. Boil tapioca in a pint of water until tender, add peaches and liquor, stir as it comes to a ball, then remove from heat. Chill in ice until serving, then serve with cream.
Drain liquor from peach halves and chill. Beat pint of cream with sugar and add chopped blanched almonds. Fill peach cavities with whipped cream, mound on a chilled platter, and garnish with chocolate or raschain cherry for an attractive company dessert. Serve with sponge cake.
A reader letters column shares a frank exchange about butter making. H A M of Downers Grove Illinois recounts seeking books on churning and dairy care and argues good butter requires cold cream, proper equipment, and knowledge, urging others to learn from experience.
A reader writes in support of improving wives’ domestic knowledge. He cites young women unable to bake bread or roast meat and argues married life requires practical skills. The letter questions why many remain single and urges husbands teach and learn about household duties.
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