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Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Oct 30, 1925
Page
15
Fragmentary recipe notes describe preparing an eel dish by washing grapes and heating them in a kettle to extract juice. The prose is garbled and incomplete, but suggests a kitchen method and a hurried, improvised tone from Stella Deland.
Gebhardt's Tamales are described as a premium product prepared by Mexican chefs in clean Gebhardt kitchens. Only government inspected meats are used. Masa is ground finely, seasoned with Eagle Chile Powder, wrapped in corn husks, and stewed in a red chili gravy. Each tamale is ready to serve after a brief heating, claimed equal in flavor to those in Mexico City.
A 1930s campaign extols canned foods and domestic efficiency urging Reducing housework through modern industry. Weir Labatt chairs committees with Castanola and a national network of grocers, cannery brokers, and wholesalers coordinating efforts across the campaign local and national scope to observe Canned Foods Week.
A garbled recipe describes mixing flour baking powder and water and beating eggs. It mentions sifting Nour and corn stick with sugar and folding stiff whites, then baking in a pan at a high temperature for about one hour. The text contains many misspellings and unclear terms.
A garbled recipe fragment describes making a prune cake with timbale style folding in eggs or whites and a two layer cake. It mentions mixing cream and baking powder with sugar and milk, then baking slowly in a cold oven. The text lists ingredients and steps but is partially unreadable.
Fragmented kitchen note describes jelly made from fruit pulp with a second cooking yield and a drip method. advises cooling to improve clarity. Also mentions creamed sweetbreads soaked, boiled, cooled, cut into cubes, reheated, and served with parsley garnish.
Recipe fragment shows a lemon flavored roll batter with sugar grated lemon zest and melted fat. Mentions ingredients like baking powder flour eggs hot water and lemon, with baking and shaping steps including lining pan and rolling the bake. Text is garbled but indicates a rolled pastry item from a historic source.
A fragmented recipe line lists steps for making a fried morsel. It mentions boiling water, four ounces of hominis, stirring, transferring to a tin, cooling, and forming six portions. Coating in egg and bread crumbs then frying in hot shortening is described.
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