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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
Jul 21, 1933
Page
10
Armour and Company offers guidance for summer picnics stressing cold meats, canned options, and ready to serve selections. Cook in cool morning hours and reuse meals in different ways for multiple dinners. Gather a variety of sausages, baked ham, toast and jellied tongue for outdoor dining. Ad deadline noted as 1 p.m. Saturday with contact dial F. 1231.
Thousands visit the Food Building at Century of Progress as exhibits compare the American colonial kitchen with the 1932 American Kitchen and six other replica kitchens. Planned by H J Heinz to show how primitive tools gave way to science driven modern devices for the homemaker.
An enthusiastic wife writes that serving salads as the first course in hot weather is splendid. She describes a menu including nip and asparagus salad, vegetable opiatier, bran muffins, spiced pears, butter cookies, and egg custard. The note discusses seasonings, sauces, and quick prep tips for a refreshing summer meal.
A guide to frozen desserts outlines varieties like smousses and parfais that need no stirring and stirred ice creams sherbets and water ice. Most ice creams benefit from a single stir though mousse and parfaits rely on beaten cream for light texture.
Fragmented OCR reads a recipe style note with mentions of fruit punch including lemons orange pineapple and gin, plus a garbled bake instruction. Readers see disjointed phrases about a drink and a cheese bread bake, but many words are corrupted or missing.
Step by step recipe notes describe cheese biscuits with flour milk cheese and shortening, formed into 1 1/2 inch cuts and baked, plus a tea punch with orange and lemon juice sugar and ginger ale, and an olive and nut salad with lemon gelatine and olives served on lettuce nests with a seasoned dressing.
A simple gumbo recipe instructs browning seasoned chicken in hot lard, then cooking an onion until brown. Add okra, simmer, transfer to a larger kettle, add beef stock, return chicken, and simmer three hours. Serve over rice with gumbo poured around.
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