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This newspaper page contains 11 articles. Subscribers can read the full text of each article.
Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Aug 05, 1932
Page
19
Shredded Wheat keeps the entire wheat kernel intact through a washing and steam cook process yielding tender porous shreds. The cereal provides all vitamins minerals gluten and nutrition without yeast germs or added sugars. Siphon halves toasted and served hot or cold. can replace sliced bread at meals.
A mixed excerpt discusses firm but calm parenting, avoiding fright, threats, or bribes, and emphasizes understanding a child’s mind, explaining punishments, and channeling imagination. It also cautions against reading terrifying stories, suggests consulting experts for appropriate tales, and warns against provoking fear in children. The text shifts to a recipe for cooking jam with raspberries and pectin, detailing steps and quantities.
Fragmented note describes preparing peach preserves with ripe fruit sugar and lemon, detailing steps like peeling, pitting, cooking, and finishing with a hot pour. Mentions quantities such as two pounds and three and one quarter pounds, plus a rolling boil and skimming.
A recipe guides using five cups hot wheat cereal seven cups milk and two and a half cups crushed pineapple with grated lemon rind and gelatin. Soak gelatin in pineapple juice ten minutes then mix into hot cereal with sugar. Fold in pineapple, mold, chill and serve with milk and a topping of marshmallow whip.
An old recipe explains plain spiced pears and a stuffed variant. Pears are peeled and cored, soaked, then boiled in a syrup of sugar vinegar cinnamon ginger and cloves. Pears are added to the syrup and cooked until thickened, then jarred and sealed with hot syrup.
A country cooking note describes a soup method used in France. It calls for equal parts grated cheese and flour, mixed with an egg per person, then hot stock poured in and seasoned generously. The mixture is gently cooked, strained before serving, and finished with chopped parsley or a parsley chives mix.
A culinary note extols asparagus beyond everyday preparation and shares a two pound preparation for Asparagus Mornay. Boil asparagus till tender then make a sauce with butter flour milk eggs and cheese, finish by baking until golden in a moderate oven.
A dated recipe guides butter cookies with ingredients such as butter flour vanilla and tempered flavorings. It instructs creaming shortening sugar adding eggs in stages and folding in flour before chilling and cutting with cutters. It also describes brushing with diluted egg yolk and sprinkling colored sugar before baking at a high oven heat.
A dated food list presents a spread of economy dishes revised by Aunt Sammy. It names items like gumbo, rice, beans, fruit desserts, vegetables, shellfish bites, beef, potatoes, and breads, reflecting a mid century home economy menu. The tone resembles a period kitchen card promoting economical meals with a mix of fresh produce and prepared dishes.
Good Yellow Tomato preserves describe using one pound small yellow tomatoes lemon four pounds sugar. Boil and blanch skins, layer with lemon slices and sugar, rest overnight, drain juice and boil to threads, reheat syrup and add fruit with rests. Repeat until clear and shiny, then seal in sterilized glasses.
A block of kitchen features several salad and dessert recipes. Orange onion salad uses oranges lettuce paprika and French dressing topped with cheese balls. Persian salad blends tomato soup cream cheese gelatin mayonnaise celery olives served in molds with avocado and hard boiled eggs. Also includes macaroons made from almonds egg whites powdered sugar and nutmeg with baking directions.
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