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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
Jun 24, 1938
Page
10
Wise homemakers learn balance this winter by stocking shelves with summer produce and canning staples. The article lists popular recipes for peaches, spiced grape jam, pineapple pickles, bread and butter pickles, and a liver and pickle sandwich filling, plus serving ideas and a note about Paul Kruger in a related film project.
After the round the golf widow lures sportsmen home with promises of food and cold drinks. A well stocked refrigerator with a special shelf for a hole case keeps beverages perpetually cold. Popular after golf sandwiches include liver sausage salami ham cold reel chicken, cheese varieties on rye and pumpernickel with toast.
A salad idea combines pineapple grapefruit and oranges with cream cheese and mayonnaise. Slice citrus evenly Pare fruit remove peels and membranes layer fruit around a center cream cheese mound to create a half sphere. Garnish with maraschino cherries and green pepper or mint leaves.
A recipe for crisp sweet gherkins with alum, vinegar, and spices details cucumber prep, brining, and canning. Notes include custard variations using brown sugar and caramelized sugar sauces, plus odd requests and a celebrity rumor about Jim Puerpe.
A dated cherry preserve recipe describes washing and pitting cherries then sugaring, letting juice collect, cooking to jam consistency, and sealing in jars. It emphasizes heating to about 220 degrees and immediate jar filling.
A recipe describes making pecan pralines by melting sugar with cream, cooking to a caramel temperature, then combining with pecans. The mixture is poured onto waxed paper, reheated briefly, and dropped by spoonfuls to set as candies.
A curious recipe combines a beet sauce with steak and cheese toast. Beets are cooked with sugar cornstarch vinegar and water then thickened. Tomatoes mushrooms and steak juice are simmered with butter and corn relish. cheese toast is broiled and served with stuffed tomato portions.
A recipe card describes cooking a porterhouse steak with olive oil salt and pepper. It uses beer butter and Nour with fresh button mushrooms for a rich sauce.
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