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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
Mar 24, 1933
Page
29
This sixth article describes an old fashioned garden quilt pattern with lavender wisteria jasmine honeysuckle and myrtle borders. It explains octagonal print rows with a green outer border and a French Bouquet variant using white. Suggested fabric: yellow plain colors prints and green pieces.
A thrift minded pudding dish recipe uses scrambled soda crackers evaporated milk water sugar vanilla raisins butter and nutmeg. Mix crumble crackers with milk and water add sugar raisins vanilla then bake in a greased dish with butter and nutmeg for about 30 minutes. Provides servings and mentions color yardage for decor.
A recipe for stuffed baked apples uses sugar water syrup, bananas to fill cores, and marshmallows baked until brown. Apples bake about half an hour in a 385 degree oven, with bananas sliced into cavities and a final marshmallow topping for a browning finish.
The passage argues that bread should not be sold below production costs as it harms the industry and wages. It highlights San Antonio’s baking industry as a major local employer with a long history and significant investment, urging citizens to consider workers’ livelihoods when purchasing bread.
A quirky old recipe describes veal birds using veal steaks two by four inches twelve by fourteen, mixed dressing from veal trimmings, egg, crumbled crackers, parsley, butter, onion, salt, and pepper. Roll slices, skewer, dredge in flour, brown in butter, then simmer in hot water and tomato sauce for 43 minutes.
A rough, OCR style recipe for roast beef hash uses beef cubes, mashed potatoes, onion, salt, and butter. It instructs to pass meat through a chop, mix with potatoes and onion, form balls, fry in butter until brown, and garnish with parsley. Serves with eggs or dry bread, and includes tips for kitchen tidiness.
A simple lenten dish featuring crab meat folded into a light souffle. Butter and milk base with crackers for texture, egg yolks for richness, and stiffly beaten egg whites for lift. Bake until set and serve hot for lunch or dinner.
The American Weekly presents bold tales of Mile Lafarge, a French adventurer whose versatile exploits span daring travels and remarkable feats. Included with next Sunday’s San Antonio Light, the feature promises vivid narration and colorful episodes from a globe trotting life.
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