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This newspaper page contains 11 articles. Subscribers can read the full text of each article.
Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Oct 07, 1927
Page
10
Fragmented note describes strawberries for preserves with odd phrases about serving at 3am and with whipped cream. Mentions a cold serving dish and a confused array of garbled instructions. No clear events or persons.
Fragmentary notes describe careful vegetable cooking to maximize flavor. Mentions of timing and conditions hint at preserving natural taste and texture in varied weather and settings.
An array of electric cookers on the market offers rapid meals from entire chicken dinners in twenty minutes to steamed fish and vegetables in ten. Models claim self bas ting, no burning or shrinking, and minimal heat or odor. Dry cooking uses no water, preserving juices and flavor.
A recipe outlines tuna ala King with canned tuna, onions, celery, and mushrooms served in a rich cream sauce. It instructs double boiler heating, butter and flour roux, milk, and pepper milk combination, then folding in eggs for velvety texture and finishing with mushrooms and celery before serving on buttered toast. The note praises it as a delectable dish and a stretch for chicken dinners.
A damaged recipe snippet describes boiling quince pulp with sugar and spices, adding yolks to thicken the mix, baking in a buttered dish until browned, then folding in a meringue made from three egg whites and sugar. The instruction ends mid line with unclear phrasing.
The fragmented text mentions upgrading a pump steak and filling a pocket with tea. It references turning the steak slowly with spoons and basting with drippings, then finishing with armor over the steaks before serving. The source is garbled and unreadable in parts.
The text outlines a cooking process for savory hash, including browning "willie Simlay's" roast, adding onion, celery, and brown batter, absorbing liquid, and stirring constantly. It then describes making grape marmalade by boiling grape skins to extract juice, sieving, returning to the kettle, adding sugar, and cooking at 300 degrees for forty five minutes.
A garbled recipe fragment describes tawny boneless meat with bread to fit a sandwich, instructions to slice bread thinly with tomato, sprinkle minced parsley, and bake briefly under a broiler edge before serving immediately. The text reads as broken kitchen guidance with misspelled terms and unclear measurements.
Plentiful pork supply lowers wholesale prices two to five cents per pound. recommends shoulder fresh hams and smoked hams as good buys. Recipes include stuffed bacon slices, baronial loaf, stuffed pork chops, and cooking tips. Emphasizes thorough cooking and economical pork dish ideas for meals.
Step by step bake and fill biscuit dough with cheese mixture. The recipe yields six servings and uses flour, baking powder, salt, butter, cheese, green pepper, onion juice, lemon juice, and gelatine in a chicken gravy base. Also includes a cold chicken consommé with gelatin and chilled broth served in bouillon cups.
A read error filled recipe blend describes a cheese and tomato aspic with cream cheese gelatine and vegetables, plus a biscuit tortont dessert. It mentions variations with carrots nuts peas and salmon and notes a Siyesy company dessert idea using eggs sugar vanilla macaroons whipped cream and fried egg whites with a chilling period.
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