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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Scranton Tribune
Location
Scranton, Pennsylvania, United States of America
Date
Nov 15, 1902
Page
2
Fragmentary passage describes a fairy godmother offering help and praise from many loving friends. The text references meeting an elbow and foliage readiness, with playful hyperbole about a million supporters.
Menu fragment lists multiple meals across breakfast lunch and dinner with items like baked apples fried oysters veal, stewed tomatoes and carrot dishes, cream desserts, and beverages. Names appear garbled with misspellings such as Stewee Mees and Coven Covent, suggesting a mid-20th century kitchen card or periodical dinner listing.
A brief discussion places the chestnut apart from common nuts like hazelnut walnut and coconut noting its status as a luxury rather than a necessity and suggesting a more fitting consideration of its role.
Chestnuts are presented as a valuable adjunct to daily diet alongside legumes. The piece details three principal preparations hallatt hallati arrostite terbate and discusses uses from flour and beverages to soups and porridges. It notes differences between native and cultivated kinds, digestibility concerns, and possible serving methods with vegetables or stock.
A long, recipe laden piece details chestnut preparations from peeling to serving and a detailed method for candied chestnuts with orange and mayonnaise garnish. It also includes an old fashioned molasses candy recipe with steps to reach a soft crack stage and cooling, along with nut additions and finishing touches.
A colonial style recipe excerpt describes making molasses candy by boiling molasses with sugar, vinegar, and soda then cooling and pulling. It also requests a maple filling for liver cakes with maple sugar, maple syrup, hot water, and cream of tartar, boiled to a soft ball stage and beaten to a spreadable texture.
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