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This newspaper page contains 14 articles. Subscribers can read the full text of each article.
Newspaper
Seattle Star
Location
Seattle, Washington, United States of America
Date
Aug 15, 1910
Page
6
Mrs Helen Grenfell a leading educator recalls Colorado women voting since 1893 and expanding schooling. She notes public instruction growth, kindergarten integration, manual training, and non political school boards with teachers voting by conscience across Colorado.
The notice outlines a luncheon featuring nut croquettes sliced tomatoes teed drinks cookies dinner and a French bouillon circle with vegetables pickled peaches banana tapioca pudding coffee cocoa or tea. Leftover coffee and beverages should be strained bottled or jarred and kept in the tea box for later use.
The piece is a chiffon square outing veil held by a chin ribbon. It features a long satin ribbon crossing the hat and can be worn over the face or tied under the chin. Plain mesh veils remain common with new heavy and light mesh options, while cobweb designs gain popularity.
A reader asks for a quinine hair tonic formula and darker skin reasons. Advice covers bilious liver treatment, breaking an engagement for honesty, and preferences for facial hair. Also explains American vs European plan hotels and a la carte versus table d hôte dining.
Recipe fragment lists ingredients for rice cakes including one cup boiled rice four tablespoons sugar half teaspoon cinnamon one cup milk and enough flour to make a soft batter. Fry in hot lard.
The article discusses various methods to repurpose leftover drinks to reduce waste, emphasizing practical approaches during summertime. It highlights economical practices and suggests routines for conserving beverages without waste.
A compact recipe notes nut croquettes as a meat substitute. It lists two cups cooked rice, one cup chopped walnut meats, two eggs beaten, salt to taste, mixed and fried in hot fat for a savory patties.
The passage discusses clarifying meat broth using whites of eggs with one quart of water per pound of meat and bones and straining through serge bags. It notes French bouillon has a more pronounced vegetable flavor than consommé.
A brief cooking note describes simmering a 2 pound brisket in water with seasoning and vegetables. It outlines a simple method to tenderize and flavor the meat, focusing on basic liquid braising.
Instructions describe cooking with salt pepper and ginger. A peeled onion, shredded cabbage, carrots and a potato are added in stages and simmered in multiple half hour intervals totaling several hours.
Remove shine from fruit and season with cinnamon and clove. For six pounds of fruit add sugar, vinegar and a cinnamon stick to make a syrup. Boil peaches in batches until tender, then cool and pack into glass jars or crocks.
A recipe method describes overnight tapioca with milk sugar and butter baked in a granite pan set in a water bath. After cooling, sliced bananas are added and the white of eggs is heated and sweetened, then placed on top and browned in the oven.
Velvet trims appear on dats and frocks and feature prominently on midsummer hats as a notable fashion detail of the season.
A reader asks whether to break an engagement to a drinker who has vanished and pursue a steady love. The adviser urges forgetting the unreliable fiancé, warns against reforming a man, and says to wait until true love exists before marrying.
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