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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Aug 12, 1932
Page
21
A guide to using grape leaves, smilax, rose leaves, and mint as edible and decorative garnishes. Details fruit plates with grape leaves, herbal mints, and edible flower accents to enhance salads, desserts, and beverages, with tips on presentation and safety.
Readable scraps describe toasting small soda crackers and soaking them in ice water for a minute, then baking at a moderate heat until pale golden and crisp. The faded text also hints at preparing a fish dish with seasoning and careful handling, though specifics are unclear.
In warm weather plan daily meals to be done in the cool of morning using the ice box for cooking. Emphasizes cold dishes like jellies salads and frozen desserts and suggests pretzels as a versatile accompaniment with many dishes. Also provides panbroiled meat patties and a cream pie recipe plus a banana and peanut salad.
Simple home recipe fragment details peach cobbler with fresh fruit, sugar, water, butter, milk, flour and baking powder, plus stuffed green peppers with pork sausage mushrooms rice and bread crumbs. Includes stepwise prep like peeling peaches, mixing batter, and baking times and temperatures.
Instructions for making man-roes pickled peppers with brine, cabbage mix, spices, and storage guidance, plus a baked eggs recipe. Details cover cleaning peppers, brining 24 hours, stuffing peppers, and jar storage options. Also includes a method for baked eggs with crumbs, butter, cheese, paprika, and baking at 325 degrees.
Instructions describe canning beans with fifteen pounds of string beans and spices, boiling water, vinegar and sugar, then cooking beans until tender. Drain, reserve bean liquor, reheat with sugar and vinegar, combine with beans, fill sterilized jars, seal.
A recipe outlines stuffing tomato shells with cooked flaked fish tomato pulp bread crumbs Crisco and seasonings. Scoop centers out. fill shells with pulp mix then top with crumbs and Crisco. bake in a moderate oven about 20 minutes with water in a pan.
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