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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Jan 13, 1928
Page
10
A fragment appears to describe Boo Sausage dishes, including fresh pork sausage with macaroni and mushrooms baked in a buttered casserole. It provides steps to cook elbo macaroni, prepare a mushroom sauce, assemble sausage with pasta, and bake. Additional text outlines Lima bean soup with dried beans, vegetables, evaporated milk, and seasonings, ending with serving guidance.
A long, jittery OCR style list of kitchen instructions and recipes. It covers sausage cooking tips, gravy, bean soup, orange sherbet, cranberry salad, cream soups, ham glaze, tomato soup, roasted beef, broiled steak, jelly cocktails, and dessert ideas. The text blends cooking steps, ingredients, measures, and serving suggestions, with numerous typographical errors.
An article argues that reliance on beauty shops is a poor substitute for health and links youthful vitality to digestion. It promotes Kellogg's All-Bran as a natural, effective laxative and daily health aid, contrasting it with habit forming pills and urging readers to use genuine All-Bran made in Battle Creek.
Wet experienced cooks share new Lal inviting recipes with variations on common ingredients. Includes MAXASCHING PUDDING with candied pineapple cherries and a sugar syrup, then whipped egg whites folded in cream, and a final fruit mix. Also describesPasst Goode style preparation of stuffed pork with salt pork and baking, garnished with watercress and cranberries served with applesauce.
Fragmentary recipe notes describe candied sweet potatoes with butter baked slowly in a shaded pan, hints of grated peel and sugar, and a glaze reminiscent of cinnamon and nutmeg. The text presents garbled terms and mispellings but centers on a dessert-style preparation and flavor improvers.
A recipe-style note describes using one half pound boneless chicken and one half pound duck meat, mixed with one half cup cream sauce, stirred well. Cook until tender, cool, shape into croquettes, roll in cracker crumbs and egg, chill briefly, then deep fry until golden. Serve with mushroom sauce.
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