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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Feb 28, 1936
Page
12
A recipe outlines cooking green pepper with butter then adding canned tomatoes and cheese to a meat dish, with eggs and milk for a creamy top. It includes to save cheese for topping and suggests using cork as a cleaning weapon for kitchen utensils with powdered cleanser.
The guide instructs on color fastness testing for colored bedspreads and outlines washing with Lux soap, including gentle agitation, rinsing, and thorough drying. It warns against soaking, twisting, or ironing on double thickness, and emphasizes air drying and ironing with edges straight.
The note suggests meatless Lenten dishes using eggs as a base. Curried eggs are proposed with a white sauce and spice, while Mexican eggs use tomatoes, cheddar, onion juice, cinnamon, and cayenne. Eggs are scrambled in butter with bold flavors and citrus zest is optional.
A compact recipe detailing tuna timbales with tuna celery green pepper and paprika bound with eggs milk and butter. Bake in a water bath at 350 degrees for thirty minutes then unmold and garnish with parsley for serving.
Recipe blends tomatoes with crackers and egg to form tomato fritters. Instructions call for 1 egg, canned tomatoes, cracker crumbs, salt and pepper, then fry in hot fat until brown on both sides. Yields about 12 fritters.
Remove sardines carefully and season with salt paprika and Worcestershire for an hour. Heat olive oil then fry until heated through. Serve on buttered toast strips with lemon quarters and a parsley garnish.
The text describes a rainbow color scheme for a bridge party with colored table settings, tableware, flowers, and pastel decorations. It mentions rainbow-colored juices, lemon and orange zest grated before juicing, and storing grated rind wrapped in waxed paper in the refrigerator for future use.
A simple recipe combines a green pepper sliced fine with shredded cabbage and carrot strips marinated in French dressing. Toss with mayonnaise and serve on crisp lettuce for a fresh side dish.
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