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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Oct 20, 1925
Page
10
By ERNA J. BERTRAMS Armour and Company explains sweetbreads as an economical, easily digested meat. The piece lists washing soaking and careful cooking, offers dishes like sliced sweetbreads and sweetbread cutlets, and urges using government inspected beef for safe preparation.
Fragmentary recipe describes mixing sugar and shortening, add applesauce and hot water, dissolve soda, flavor with raisins and nuts, bake in loaves. Includes vague measures and items like hickory nuts and dates, with unclear amounts and steps.
Six national and state officers toured San Antonio as part of the Daughters of Liberty delegation. Led by Mas. Davis of Lite Rock, the group included Mrs. Chandler, Mrs. Bigman, Mrs. Andson, Ostrom, and Mrs. Quinn. They were greeted by local members, toured missions, Brackenides Park, and Milligan Lodge, with a weekend at W. G. Milligan’s Medina Take home, and a Mezis supper. The trip followed a joint board meeting in Callus aimed at honoring the 1776-2812 period.
A recipe notes Credle sauce uses onion pepper flour tomatoes and chili sauce with salt and Worcestershire. It suggests cooking rice with strained tomato juice for color and added vitamins and flavor.
A garbled OCR of a biscuit dough recipe describes mixing flour baking powder salt shortening milk and cheese with apples, then forming triangles and frying. The text is distorted with misspellings and extraneous advertising phrases interspersed throughout.
A digitized recipe text describes date nut bread mixing flour milk sugar and shortening with eggs nuts and spices, then baking. It also outlines a Russian salad with beef broth jelly cups, vegetables like potatoes beets and carrots, and garnishes of shredded red peppers and mayonnaise for serving.
A vintage recipe card describes 1 to 2 cupfuls shortening plus sugar and silk to create a creamed base. It lists flour baking powder eggs and vanilla, with directions to sift and mix, bake in a greased pan, cut into squares and serve warm.
A Massachusetts man addressed a public gathering predicting the end of kitchen chores at home. He argues ready-to-serve foods reduce labor and time spent on meals, creating convenience and variety for housewives. He notes the pantry shelf stocked with staples now an institution in modern homes.
The recipe details a gelatine salad with tomato juice onion juice and spices to set in small cups then mold. It describes serving with prune whip as a notable accompaniment and hints at using egg yolks for enhanced flavor and value.
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