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This newspaper page contains 7 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
16
Cream puffs offer much variety with fillings like fruit pieces or crushed cream tints and can be combined with whipped cream or gelatine to stiffen. The article hints at adaptable mixes and generic recipes for creative flavors.
The Portuguese crown collection began in the era of King Joseph and yielded many treasured items. Most were melted down before Portugal’s Republican revolution, but the fame of these pieces survives as a record of artifacts once cherished by households and collectors.
Princess Chaychavadze delivers the third article in a series discussing the royal legacy and the silver holdings linked to former Czarist circles. She speaks from personal knowledge of nobility and references historic ties to Portuguese royal silver in America.
A fragmented account recalls Portugal’s golden silver era under its crown, noting silver service pieces and ornate cups, goblets, and centerpieces refined in royal fashion. The piece highlights the artistry of the era, including a famed gilt center piece valued at a fortune, and ends with nostalgic observations on silver’s fate after the royal decay.
A murky recipe fragment describes ham minced with green pepper and tea infusion. It mentions heating water with salt and pepper in a boiler, adding ham and peppers, then thickening with a paste of flour and water, and tying the dish to an unclear annual event.
Article fragment describes autumn fruits and markets with recipes and kitchen tips. Mentions peaches plums pears and fruit puddings, with steps for peach salad, plum jam, and fruit desserts. Names Barbara B., Brooke, and locations like Battle Creek.
The read text presents a scrambled recipe fragment describing whisking yolks with salt and Uwe Conspoons, adding ants and boiledhain components, then folding into beaten whites. It instructs mixing with 14 cup talk and fenutinder, folding, then cooking in a well-heated skillet at high heat for about 15 minutes.
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