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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
Feb 22, 1929
Page
23
The piece notes widespread unfamiliarity with corn varieties despite large production. It contrasts familiar canned corn with lesser known types like Marylong and Maine styles, explaining kernels and processing differences in plain terms for general readers.
A recipe describes carrots cut lengthwise or into strips, simmered in water with butter sugar and salt, then spooned with chopped parsley and a few drops of lemon juice. The dish is served hot after about ten minutes of gentle heating, with occasional shaking to avoid burning.
A historical kitchen piece outlines stew making across cultures, praising stews as economical and civilized cooking. It details methods using beef or veal shoulder, vegetables, and herbs, with steps like browning meat and simmering with spices for a long, rich preparation.
Galveston fish would be shipped to Tulsa under a plan by International News Jury and Me Laine Inc to create an air service. Fresh gulf catch would be telephoned to Tulsa to be served there the following day, linking Galveston to the Tulsa market.
A fragmented historic recipe narrative describes a single salad intended as a full meal. It details olives, greens, fruit slices, and a dressing line of mixed ingredients. It suggests alternatives like meat or fish and includes a finished dish with celery, fruit, nuts, and a light dressing.
A collage of old German cookery hints and recipe fragments. It describes German veal stew with butter, parsley, and citrus zest, plus a Spanish style spare ribs dish with pineapple and apples. The collection includes a cheese toasted sandwich with eggs and milk, served with jelly.
A 19th or early 20th century dietary article discusses liver as a key food for blood nourishment and dental health, advocating slow cooking and serving liver rare, with pork liver praised for cost and nutrition. It includes recipes and cooking steps, with emphasis on beef and pork liver preparations and bacon pairing.
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