Keeping Children Healthy Through Home Jams and Meals
A Los Angeles area mother Mrs. Coy Watson Jr with her large family shares strategies for healthy children through proper feeding. She emphasizes plenty of milk vegetables fruits meat and occasional homemade jams and jelly. The article provides two jam recipes Strawberry Jelly and Mixed Fruit Jelly using Certo and thorough boiling steps for safety and shelf life.
MENTIONED IN THIS ARTICLE
Coy Watson Jr
Faree
Los Angeles
Chilled Chicken Relish and Egg Tomato Salad Dish
Recipe fragment describing a chicken salad style mix with diced chicken celery peppers parsley tomatoes and mayonnaise served on crisp lettuce with extra vegetables and a creamy garnish. Includes an alternate meat casserole with bread crumbs and pea soup base baked briefly for about twenty minutes yields six servings.
Fresh Asparagus Salad Recipe Card
A fragmentary recipe lists lemon gelatine, boiled water, gelatin, asparagus, stock, vinegar, salt, pimento, and paprika. Instructions mention chilling until thickened, folding cooked asparagus, turning into molds, refrigerating, demolding, and garnishing. Serves eight.
MENTIONED IN THIS ARTICLE
Indiviana
Pleviria
Grad Toast with Crab Spread Recipe
A quirky recipe note describes a crab toast dish with sherry flavoring and white sauce. It lists ingredients like crab meat, evaporated milk, celery, and butter, detailing steps to melt butter, add flour and crab, simmer, and serve on buttered toast with sherry. Yield is four servings.
Chicken Mousse to Serve Twelve Recipe Card
Readable text outlines a chicken mousse recipe serving twelve with gelatine water, milk, cream, chicken and seasonings. Also describes a ham sandwich with onion seasoned roast beef between bread slices, dipped in egg and milk then fried until brown. Contains steps for melting, thickening, folding in whipped cream, molding and chilling. Garnish with watercress or parsley.
Fruit Pickles Meat Cookery AOA Relish Terms Defined
Article describes pickling fruits like peaches pears crabapples and watermelon rind with a sugar vinegar spice syrup. Provides a peaches pickling recipe and notes on serving with meat, plus definitions of roasting broiling pan broiling braising simmering and stewing as meat cookery methods.
MENTIONED IN THIS ARTICLE
Bureau of Home Economics
Lemon Sponge for Peach Shortcake
Lemon sponge cake with peaches and whipped cream, baked in an open mold. Uses eggs, sugar, lemon juice and rind, flour, and oil. Whites beaten dry, yolks beaten with sugar, folded with whites and flour, bake about 45 minutes at 225 degrees. Blotters available at The Light want ad counter Broadway at Fifth Street.
MENTIONED IN THIS ARTICLE
Broadway
Fifth Street
Ravioli Cooked Italian Fashion Instructions
Fragmentary recipe text shows a method for preparing ravioli in Italian style. It lists canned ravioli, beef bouillon, tomato sauce, and grated cheese, with steps to layer sauce and cheese, bake briefly, and serve four. The OCR includes misspellings but conveys a bake time of 10 to 15 minutes and a 12 minute initial cook.
Leftover Beef Casserole Recipe Instructions
A recipe fragment describes mixing mis 2 cups ground cooked beef 1 cup bread crumbs 324 cup milk 3 slightly beaten eggs 2 tablespoons chili sauce 2 tablespoons melted butter 1-2 teaspoon salt 1-4 teaspoon pepper into a buttered casserole bake at 376 degrees Fahrenheit for 1-2 hours cover with buttered bread crumbs and serve hot.
Left-over Meat and Tomato Sauce Recipe
A recipe uses butter to sauté six minced onions until brown, then adds cream of tartar soup with salt pepper celery salt and spices, cooking slowly until thick. Add two cups cold cooked beef or cubed meat, heat through, and serve. Serves six.
Beans Recipe With Jewish Notes From A Historic Page
A fragment describes a can of green beans mixed with flour, onion, sugar, vinegar, cinnamon, and salt. It suggests browning flour in oil, adding sugar and vinegar, then simmering the beans until thickened and tasting adjustments for sweetness and tang. The text mentions pickled fruit juice as a flavoring aid.
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