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Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Jan 21, 1927
Page
13
A fragmented kitchen note describes paring cucumbers and removing ends, scoring lengthwise with a sharp knife, and removing some inner flesh. It lists a dressing of four tablespoons oil, one quarter teaspoon pepper, and onion juice, instructing to mix in a glass jar and shake. The passage emphasizes layering cucumbers on a bed and finishing with a creamed dressing.
Lentils are soaked overnight and cooked to soft mash. Combine with cream and egg to form a stiff paste. Shape into flat cakes and fry in hot oil. Serve with tomato sauce. Also includes a fruit salad with diced fruit and cream dressing and pineapple with cabbage and pineapple pieces in cream dressing.
The piece by Winifred Gibbs lists winter fruits such as apples bananas dates and raisins and notes seasons for strawberries and peaches. It emphasizes oranges building strong bones and presents a playful winter fruit showcase with simple rhymes.
A fragmented cooking column outlines various sweet potato dishes including baked, boiled, and fried forms. Recipes mention ingredients like almonds, butter, evaporated milk, brown sugar, lemon juice, and spices, with preparations for croquettes and fritters and notes on vitamin content.
A 1930s style note from New York state economics college outlines pressure cooker use for boiled foods casseroles and stews reducing cooking times. Boiled dinners serve six with beef cabbage potatoes carrots onions and a second dish like cranberry pudding. Cranberry pudding blends fat sugar flour baking powder soda salt sour milk and raspberries, cooked under ten pounds pressure then baked briefly. Oyster croquettes mix oysters mushrooms batter salt cayenne flour evaporated milk eggs bread crumbs and water then fry until golden.
More people than ever show interest in food and preparation at Heinz kitchens in Pittsburgh. Each year 30 600 visitors include foreigners and Americans, with questions ranging from spaghetti recipes to pickling vinegar and tomato color. Cleanliness and quality drive demand as cooking classes and domestic science reignite food study.
Old culinary notes discuss choosing chuck for braising and round for tender broiled steak or pot roast. It mentions saving bones for soup and avoiding chuck for pot roast. Then corn fritters are made with canned or leftover cream, baking soda, and bread crumbs, cooked on a hot griddle with Snowdrift, served hot.
A recipe fragment describes washing peeling and quartering apples and cooking them with water for thirty minutes. The mixture is strained and sweetened with sugar and gelled with pectin before being baked with a meringue topping in a hot oven.
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