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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
Sep 14, 1928
Page
15
Hard foods strengthen teeth by stimulating saliva and supplying building materials. The text lists fruits vegetables and greens as essential, plus dairy and grains. A cornflakes omelette recipe follows: beat four eggs separately, mix yolks with water and pepper, fold in cornflakes, cook until golden and serve with broiled bacon and fruit jelly.
The passage describes vegetable purees as milk thinned pulp from spinached carrots celery and other vegetables simmered in water until tender and strained. It also provides a ham risotto style dish with ham onion mararine cooking until brown then simmering with water seasoning cheese and herbs.
A fragment discusses that high price does not guarantee quality or healthfulness. It notes that demand, seasonality, and marketing affect perceived value and that prudent choices can save money by focusing on wholesome, genuine food rather than price alone.
A fragmented recipe describes ground beef browned in lard then simmered with strained tomatoes and kidney beans. It lists salt pepper chili powder malt syrup and cooking slowly until tender. Some measurements and words are garbled but the method remains to sear meat and simmer with beans and spices.
Cold meats gain popularity in summer as households favor easy to prepare meals. The brief notes that housewives prefer this option for convenience during hot months and highlights related dining choices.
A short promotional or editorial piece extols bacon as an instinctive favorite at meals. It asserts bacon enriches flavor and palatability, extends other foods, and, beyond delight, nourishes and builds daily body needs. It claims ninety seven percent of bacon fat is assimilated by the human body.
Historic kitchen fare itemizes a chicken loaf mixture with bread crumbs, lemon rind, parsley and gravy baked in a buttered pan. Instructions note oven temperature, bake time, and serving ideas with hot sauces or cold salads. Also includes cream of corn soup and corn based dishes with detailed ingredients and steps.
A collection of old fashioned recipes detailing beef pot roast with onions, celery, carrot and gravy. chop suey with pork, beef, or veal and chicken. meat loaf with beef and ham. plain pork pie. and eggplant with boiled ham, all described with step by step instructions and measurements.
A buttered pudding dish is lined with Corn Flakes then layered with very thinly sliced apples sprinkled with sugar and a pinch of cinnamon. Dot with butter, repeat layers, top with Corn Flakes, and bake in a moderate oven until apples are soft.
An article extols liver from calves and other animals as a nutritious affordable food. It cites vitamins and anemia benefits, noting calf liver higher prices but comparable tenderness when prepared well. The piece also mentions other animal livers as good options for budget meals.
Okra, a popular southern vegetable, is described as a green pod with a fuzzy outside and bland flavor. It is used in gumbo, soups, and stews with other vegetables, sometimes seasoned with lemon or onions, offering some starch energy and modest minerals.
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