This is just the beginning! Our collection holds over 300 years of history, including rare newspapers, obituaries, marriage records, birth records, and so much more—most of which you won’t find anywhere else!
This newspaper page contains 13 articles. Subscribers can read the full text of each article.
Newspaper
Scranton Tribune
Location
Scranton, Pennsylvania, United States of America
Date
Dec 13, 1902
Page
2
A fragmented historical menu lists Saturday and Sunday meals including breakfast options like stewed prunes cream and fried mush, lunches featuring clam chowder creamed shrimps and potato pyramids, plus dinners with turkey and pumpkin pie. The text continues with Tuesday items and assorted beverages and desserts.
A historical note on sweets tracing sugar coating almonds to Roman confectioner Julius Ivagatus of the Ablus family. European nobility long customed distributing sugared treats at births and marriages. French and Italian chefs influenced evolving bonbons, notably Florentine John Pastilla, whose pastiles sparked lasting confectionery flavorings like rose.
A practical guide on making candies at home detailing traditions from French to Italian origins, and methods for boiling sugar. It explains temperatures and tests for ball to crack stages, use of a marble slab, thermometers, and the role of cream of tartar to cut grain. Fondant preparation and storage are covered.
The process describes heating sugar with two thirds cup water to form a syrup, skimming crystals, testing by pipe stem, and cooking until a soft ball stage. It then cools on a marble slab or plate, is kneaded into a loaf, and stored in oiled bowls wrapped in a damp cloth for at least 24 hours, with a note to use a second boil if needed for candy centers.
The recipe describes dissolving two cups of granulated sugar in one cup boiling water in a saucepan. After dissolution the mixture boils to the crack stage, is poured onto an oiled slab, and a pound of unblanched almonds is worked in. The mass is rolled, cooled, and sliced into half inch pieces for packing once completely cold.
Instructions describe candy making with granulated sugar honey and egg, adding almonds, spreading in layers, pressing with weight, then rolling and cooking more almonds with sugar, water and color, finishing to dry and cool for a brittle treat. The text includes details on proportions and methods.
Instructions describe making fudges by combining milk sugar butter Unsweetened chocolate and nuts to form a soft ball in cold water then beating to stiff and cooling in buttered pans. Variations include adding chopped nuts dried fruits and molasses for peanut and molasses candies.
Rigar Molisses and creda of tartar on the fire and let bail until it will make a hard but not brittle ball when dropped in cold water. Just before removing from the fire and the butter. Have the nut meats ready in a buttered pan, and pour the candy over them. When cool enough cut into square.
Butter a deep saucepan and pour in a quart of New Orleans molasses. Boil for thirty minutes, remove from heat briefly if foaming, then add half a teaspoon of baking soda and boil until brittle. Stir in ten tablespoons vinegar or lemon juice, pour thinly into oiled tins, cool, and pull to a light yellow color if desired.
J B asks for the rule to pour chocolate sauce over ice cream and whether it should be slightly warm. He seeks guidance on serving temperature and amount for best texture and flavor.
A long reader submission details chocolate icings fudge and taffy recipes with steps for boiling sugar and melting chocolate. It includes a Turkish coffee style dressing request, nut and celery stuffing notes, and then broad agricultural notes about Longmont Colorado asparagus beds and a currant patch project with labor figures and irrigation claims.
An observation from agricultural writers notes peas grown in large beds up to 2,400 acres, with harvesting and threshing treated like wheat. The article describes sowing two rows of peas then skipping space to create 21 inch double rows for cultivation, irrigation, and bed preparation.
The Massachusetts Institute of Technology reports a 15 percent rise in enrollment with 1020 students across all departments, the largest增 increase in its history. Most new students come from advanced work and the fall class includes entrants from nearly every U.S. state and 88 foreign countries, plus 11 from Canada and 10 from Britain. The government has also sent four cadets to join a new naval constructors training initiative.
We want people to find what they are looking for at NewspaperArchive. We are confident that we have the newspapers that will increase the value of your family history or other historical research. With our 7-day free trial, you can view the documents you find for free.
People find the most success using advanced search. Try plugging in keywords, names, dates, and locations, and get matched with results from the entire collection of newspapers at NewspaperArchive!
You can also successfully find newspapers by these browse options. Explore our archives on your own!
Browse by location and discover newspapers from all across the world.
Browse by date and find publications for a specific day or era.
Browse old newspaper publications to find specific newspapers.