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This newspaper page contains 14 articles. Subscribers can read the full text of each article.
Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Nov 27, 1931
Page
25
Readable text urges proper routine for children with ample outdoor play and early bedtimes. It lists suggested foods for meals from fruits to meats, dairy, grains, and desserts, aiming to balance nutrition with activity for growing kids. The piece emphasizes planning and parental effort to ensure fresh air, exercise, and proper food without pressuring special meals.
An article extols rice as a highly economical food with broad culinary potential. It details numerous preparation methods and ingredients for rice centered dishes, including cake batter like mixtures, spices, dried fruits, coatings, and finishing touches, noting its value for young and old and suggesting a plentiful, economical menu centered on rice.
A donor letter explains exact recipe transmission and urges careful following of directions for success. It states the relujon is free forever of The Light and asks recipients to address recites and suggestions to Hildred Kitchen without signature.
A quirky old instructional text explains scorch stain removal for white shirts with cold water and borax, plus steps for baked meat and tea menus. It covers drying rayon fabrics to prevent shrinkage, ironing tips, and fabric care to restore knitted rayon garments to original size. It mentions cabin kitchen recipes and general laundry guidance with dated phrasing.
A fragmented recipe lists ingredients like two cups of flour two chopped onions two chopped peppers celery and seasonings. Instructions mention mixing, pouring into a baking dish and baking until ready, then serving from the same dish.
An article explores how national cuisines adapt with migration, focusing on Italian foods and popular items. It describes Italian cheeses like gorgonzola, methods for preparing broccoli, and suggests spaghetti sauce techniques including tomato sauce with butter or olive oil, garlic salt, and Parmesan.
A garbled vintage recipe fragment describes Oatmeal Cream Pudding with gelatine and milk components, plus various steps and measurements. It appears alongside instructions for plum pudding and shredded wheat bread, mentioning citrus, spices, and bake times in a disordered, transportive cooking guide.
Fragmented text describes a cookbook style recipe for a dessert mixing dates butter sugar milk and spices with cinnamon nutmeg and baking powder. It notes baking in a shallow pan 36 to 40 minutes at a specified temperature and mentions serving hot as a plum or fruit pudding with an aside about egg cracking tricks.
A fragmented OCR recipe page describes baking powder muffins with Calumet and ingredients like flour, salt, sugar, milk, and butter. It references oats, ground nuts, and flour sifting, then details baking time around twenty minutes and yields twelve muffins. The garbled text preserves names of brands and measurement clues amid the recipe steps.
A fragmented recipe describes baked apples with a warm dressing and a garnish. It mentions heating, peeling the apples while hot, and serving with a drizzle, though many words are garbled and unclear.
The Sun shine Bakers offer a full pound package of eleven choicest English style biscuit varieties from 441 biscuits. A moisture proof wrap promises freshness while pricing under imported equivalents makes it a value welcome to grocers.
A historical note traces meat pies to colonial times when street vendors tossed coins to decide if a customer paid for a pie, though many pies were given free. Early days lacked meat while fruit pies thrived as households improvised using available resources, shaping what became a beloved colonial era dish.
Oysters remain a winter staple as cold weather boosts demand. The U S oyster crop totals about ten and a half million bushels, two thirds of the national supply, with roughly one fifth preserved by canning to bridge seasons and distant markets.
A 1920s style note suggests serving bridge party refreshments with a large painted wooden tray the size of the table and fenced corners for stable carry. Another idea is a painted tin compact tray attached to the table side to hold ash or goblets, letting players enjoy drinks without clutter.
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