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This newspaper page contains 12 articles. Subscribers can read the full text of each article.
Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Mar 08, 1929
Page
31
Select the smooth skinned bitter oranges and peel them into thin strips. Boil the zest and orange flesh to remove bitterness, then slice crosswise and remove seeds. Measure sugar and orange pulp, mix in equal parts, let stand, then heat slowly to jell, cooking until set while stirring to prevent burning.
Kellogg Company hosts a St Patrick s day dinner plan with a green yellow theme. Decorations include a large shamrock centerpiece, yellow narcissi, green glassware, clay pipes with shamrocks, and a color coordinated table setting. The menu features lamb roast, emerald apple rings and mint flavored items, with a shamrock salad and festive desserts.
Salling company paid 28 cents a pound for a baby beef that won first in its class at the exposition. The animal was fed milk and sugar for 80 days before the show, with 24 pounds of milk and 3 pounds of sugar daily. Mr Miles, the raiser, is pictured. Salling bought eight more fine baby beeves to be sold in its stores.
A vintage recipe collection outlines Arabian ice cream with macaroons honey and cream, corn flake kisses with egg whites sugar and nuts, shamrock rolls with herbal dough, and a louist a brittle fruit blend. It notes mixing methods and serving notes with measurements and steps.
Fragmented recipe text outlines a cold elk dish with iron frying pan steps, then a beef elements, water, green pepper, onions, and canned beans. Mentions Worcestershire, sage, salt, bay leaf, peppercorns, potatoes, dried peas, mushrooms, and a slow cook method.
The article discusses planning duck meals, stuffing ideas, and a variety of salads and desserts. It emphasizes using leftovers for gravy and stuffing, suggests eelers and liver in gravy, and praises jellied salads and orange juice blends. It also notes rising costs of spring fruits and urges daily inclusion of eggs in the family diet.
A fragmented text warns against obsession with food and dieting. It references advice on making a sweetened syrup, heating liquids, folding whipped cream, and using vanilla, amid garbled lines about conversation and restraint. The piece reads like a cautionary note on conversation and diet fixation.
The piece describes an Easter table featuring lamb roasts from breast to crown, with shoulder and blade options and economical cuts. It includes a home economics room menu for Easter Sunday dinner with soups, meats, vegetables, desserts, and beverages, plus guidance on preparations and dressing.
Planked fish served on a heated oak plank with cream sauce, grilled tomatoes, mashed potatoes, and cucumber butter forms a dramatic centerpiece. Shrimp Newburg and a pineapple pudding with cherries follow, with emphasis on timing, seasoning, and ready serving hot.
Spring salads offer variety despite limited fresh produce. Use shredded cabbage with celery apples oranges grapefruit and peppers to create distinct daily dishes for a week.
A fragmented recipe describes slicing steak with salt, dipping in flour or crumbs, and frying in lard. It mentions stir frying onions, adding a cup of strained sauce, deviled sandwich spread, salt to taste, and thinning with hot water, then serving.
A historical recipe item describes stuffing for duck using celery and starchy ingredients. It lists quantities like two cups of stove dry mix, one tablespoon of minced onion, one cup finely cut celery, one teaspoon of salt, chopped parsley, and melted fat. It also references an orange vinegar step and a yeast starter, with instructions to mix and moisten until the mixture holds, then roast the duck.
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