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This newspaper page contains 10 articles. Subscribers can read the full text of each article.
Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Mar 25, 1927
Page
12
A historical note praises modern meat spreads from foot manufacturers as simple meal solutions for busy housewives. It claims such products, added to soups, entrées, and appetizers, save time and cost, requiring only finishing touches before serving.
Readable instructions describe turning leftovers into cream soup and casseroles with white sauce and beaten eggs. It advises combining vegetable pulp with sauce and flavors, baking souffle varieties, and making desserts with tapioca, fruit, sugar, and whipped cream.
The document lists a week long meal plan for a family of Imran, a woman, a four year old child, a girl, and a 24 year old boy. It details daily meals including milk portions, fruit, eggs for children, affordable meat or substitutes, cereals and desserts, and portions to avoid excessive calories. It also provides specific breakfast, lunch, and dinner items for each day from Monday to Saturday, with notes on special considerations for the four year old and examples of beverages.
An expert argues a well planned meal wins popularity. A French American kitchen clash shows how to balance national influences, with sensual menus and careful restraint. The piece urges cosmopolitan dining through selective fusion.
Heinz Company launches Ketchup Week observed from March 28 to April 8 in San Antonio with in store displays and special prices. The firm, one of the oldest food manufacturers, operates eight ketchup plants nationwide and employs thousands at its Pittsburgh main plant.
A fragment describes a spinach and egg salad. It lists four hard cooked eggs, one cup cooked spinach, chopped onion, mayonnaise, and lettuce arrangement. The fragment shows steps to slice eggs and mix with spinach and onion before serving on lettuce.
A historical recipe collection outlines meal types light or heavy and gives a sample light breakfast of fruit toast and coffee. It then details a stuffed leg of lamb recipe with bone removal, savory stuffing, roasting steps and basting, plus a gelatin dessert and a potato milk dish with bacon onion flour and parsley.
A historic kitchen note outlines a meat and vegetable dinner with bread and pudding. It details Snowdrift flour ratios, brown sugar, ginger, cayenne, salt, and molasses. The plan stresses combining ingredients to create a balanced meal and includes baking steps at a set degree and time.
A readable fragment describes a luncheon dish using salmon with artichoke hearts. The recipe includes beating yolks with oil to form a cream, thinning with lemon juice, and flavoring with paprika and salt. The dish is garnished with hard boiled eggs and served on toasted bread.
The fragment discusses dessert as the meal’s energy major, noting it can tax digestion and encourage overloading the digestive system. It mentions adding a rich dish to a meal to balance intake and warns about overburdening the family with heavy dessert courses.
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