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Newspaper
Scranton Tribune
Location
Scranton, Pennsylvania, United States of America
Date
Nov 22, 1902
Page
2
Saturday and Tuesday menu items list varied dishes from breakfast to dinner. The readable items include fruit, cereal, meats, potatoes, sauces, desserts, beverages, and soups with several misspellings and garbled names.
Readers explore varied cheese ideas from simple slices to bold pairings, noting textures, sourcing tips, and versatile uses across meals and gatherings.
The article discusses cheese as a nutritious but variably digestible food, noting skim milk forms digest poorly and richer cheeses digest more easily. It highlights English Cheddar and Stilton, Roquefort, Gruyere, Port Salut, Brie, Camembert, and Neufchâtel, with regional production notes in England, the United States, Canada, Switzerland, and France.
Rich detail on cheeses from Holland Germany Italy and the United States. It covers Edam Gouda Parmesan Stilton Chester and more, plus methods for preparing cheese dishes and serving ideas with accompaniments and sauces.
The note describes drying irregular pieces of fresh baked bread in a slow oven until browned and crisp, then storing in a dry place to reheat before serving. It recommends a light coarse grained bread and notes many corn bread recipes have already appeared, aiming to avoid repetition while helping readers.
The Sallie Correspondent offers a recline for flannel cakes using butter sugar eggs flour and baking powder with milk. A reader asks how to make brittle candy by cooking granulated sugar molasses cream of tartar and butter until the mixture cracks in cold water, then cooling on a buttered surface.
Effective and attractive half tones and tine cuts for card advertising or any other purpose can be secured at The Tribune office. We do work that ensures quality and visibility for clients.
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