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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
Nov 11, 1924
Page
4
The article recalls a housekeeper sighing for inventions beyond steaks and roasts and lists underused vegetables like dasheen salsify and Japanese Crosnes. It offers recipes such as creamed dasheens, detailing peeling slicing and baking with milk.
In days of cowboys on the range, canned tomatoes served as vital food and drink, easily carried and resilient to hard use. They provided essential nutrition, though then few realized their vitamin richness.
If your kitchen has a small window place a shelf level with the lower sash and set a window box there. Fill it with igum to grow parsley chives mustard and cress and other herbs for fresh flavor. You will also enjoy the joy of growing things.
The text explains starch in daily foods becomes sugar in the stomach and warns against piling on sugar with porridge. It then gives two baking methods: a layered bake with dash deens butter salt and milk, and a scalloped salsify with cream sauce and bread crumbs baked until top is crumbed and golden.
The passage warns that food choppers ruin juicy foods and promotes using a double knife. It also provides detailed canning steps for cherries including pitting blanching dipping cooling and packing in jars with hot syrup followed by sixteen minutes of boiling water sterilization and seal testing.
In roasting duck or duckling, French chefs advise placing a leek or onion slice, a tart apple slice, and a sprig of thyme inside. The normal bread crumb stuffing should be omitted to preserve natural flavor.
A kitchen tip suggests using coarse lettuce outer leaves to flavor fresh or canned peas. Tear leaves into shreds and simmer with peas in barely simmering water. A hint of leek or onion and a small sugar touch may be added before serving.
A guide for tea service prescribes tiny crustless sandwiches with very thin bread and neatly chopped fillings. Mousse of chicken or ham is noted as especially suitable to avoid fillings slipping out.
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