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Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Aug 06, 1916
Page
45
A long discussion urges women to embrace canning and preserving during the fruit season. It covers sterilization, mold and bacteria control, and methods like oven canning and boiling water canning. Steps include heating jars, boiling times, and proper rubber seals to ensure safety and quality in jellies and marmalades.
A reader urged variety in meals and the editor responds with suggested menus for every day of the week. The list aims to help housewives by offering economical, diverse dining options and practical cooking hints for daily family meals.
The menu lists weekday meals including sliced bananas and cereal with cream for breakfast, broiled bacon, Parker House rolls, chicken salad, grape surprise, gold cake, pineapple juice, and iced coffee for lunch. Dinner features breaded veal chops with tomato sauce, stuffed peppers, baked potatoes, cucumber salad, cheese straws, and an apricot omelet.
Tuesday menu features stewed plums boiled rice with milk coddled eggs and biscuits with savory rice croquettes lemon pie angel cake and other sweets. A hearty main line includes braised beef with brown gravy mashed potatoes tomatoes spinach salad cheese wafers peach Charlotte and coffee.
A Wednesday menu showcases a mix of starters and mains including Cream of Celery Soup, Beef Olives, Braised Lettuce, Stuffed Potatoes, Onion Salad, and potato croquettes. Desserts feature Chocolate Eclairs and Banana Chartreuse, with Iced Tea and Cream of Celery soup already listed.
A Thursday menu offers sliced peaches, corn, oysters with bacon, buttered toast, coffee, vegetable soup, sugar cookies, lemonade, crackers, cream of corn soup, broiled steak, French fried potatoes, creamed spinach, lettuce and pineapple salad, cheese sticks, cantaloupes.
A daily luncheon or dinner spread featuring Cereal with Dates and Cream, Boiled Eggs, Cream Muffins, Irish Stew, Sliced Tomatoes, Coffee Jelly, Whipped Cream, Cocoa, Cured Beef, Delmonico Potatoes, Maitre d Hotel Cabbage, Cucumber and Pepper Salad, Cheese Relish, Cornstarch Pudding. The menu blends hearty proteins with dessert and sides, showcasing traditional fare and rich textures.
The list showcases a mid century menu featuring stewed rhubarb and figs, broiled ham, German toast, honey cereal, coffee, creamed corned beef, bread and butter, ginger cookies, chocolate, cream of potato soup, roast beef, yorkshire pudding, boiled potatoes, cheese biscuits, and snowballs with cherry sauce. The items reflect a hearty luncheon spread with multiple courses and regional dishes.
Sunday menu offers muskmelon halves and cream, creamed chicken on toast, roulade stuffed shoulder of lamb with boiled potatoes, new peas, carrot salad, cheese crackers, lemon ice, angel food cake, supper lettuce and egg salad, pineapple, tapioca cocoanut sticks and iced tea.
The article explains egg testing and candling to judge freshness. It cautions against washing eggs as water removes protective shell bloom, increasing bacterial entry. It advises inspecting eggs delivered to homes, noting terms like leaker checks and checks with cracked shells.
Chesterton discusses Professor Deissmann and German war aims, arguing that Germany’s hunger policies and England’s grain reliance show the dangers of total war. He compares German and French attitudes, stresses peasant state's value, and warns against starving civilians while noting potential abuses and political dangers of food shortages in wartime.
A critic examines German war theory and culture, arguing the long conflict exposed Prussian aims and a distorted sense of superiority. It contrasts chivalrous methods with brutal realities, notes von Rath on war duration, and warns that German notions of culture mislabel reality as a museum.
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