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This newspaper page contains 5 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
20
A damaged recipe fragment describes mixing conk and anton with pepper breadcrumbs and ketchup, adding gravy and water. The mixture is baked in a greased dish, topped with bacon strips, and baked until brown, though the text is garbled and hard to read.
A recipe fragment describes Egg a la King with steps to prepare a warm day dish. It details boiling and quartering eggs, making a butter flour sauce, adding milk and seasonings, then serving over toast with parsley and optional green pepper.
The piece highlights that visual appeal is key in summer salads and notes that jellied salads are especially tempting for hot weather menus. It emphasizes attractiveness as a crucial factor in salad preparation and menu planning.
A guide to cooking meat for tenderness and safety explains heat, time, and meat cut. Lean four pound roasts cook faster than thick cuts, fat layers slow penetration. Younger animals yield tenderer results. searing zones and slow simmering finish to tenderness. A bacon and cabbage dish gives a tested method with cream sauce and bake.
A recipe from a vintage clipping describes a tomato tapioca bake with olives and cheese, including steps to cook a tomato tapioca mix, layer with grated cheese and olives, top with buttered crumbs, and bake at 350F for about twenty minutes. It also includes a cheese souffle variant with milk, cheese, and egg whites, plus optional fillings like ham or chicken and a note on avoiding curdling and falling.
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