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Newspaper
Sikeston Herald
Location
Sikeston, Missouri, United States of America
Date
May 09, 1940
Page
7
Ella Fikuart emphasizes personal responsibility for health through habits like sleep, water, exercise, and sanitation, then gives practical cheese melting guidelines for light dishes. She notes warm habits support happiness and long life, and explains how to heat cheese gently to avoid stringiness and clumping in sauces and batters.
Classic veal loaf recipe for spring service uses knuckle veal boiled with onion carrot and celery plus cloves peppercorns bay leaf and salt. Meat is stripped from bones chopped mixed with stock then set in leaf pan with egg slices on bottom, chilled unmolded sliced and served with potato salad and mint jelly.
Ripe banana is sieved to yield 1 by 3 cup puree mixed with honey salt rind and egg white. Stir in 2 cups diced peaches then chill. Just before serving fold in peaches and serve atop slices of sponge cake.
To prevent yellowing, wrap the bridal gown and veil in dark blue tissue paper and pack them in a tightly closed box or chest. This method protects delicate fabrics by limiting light exposure and maintaining a stable environment for preservation.
A collection of old kitchen notes shows using fresh fruits in main courses and desserts. Recipes include Apple Delight, Breakfast Cereal with Apples, Apple Muffins, and a Russian Rickey drink. Also included are fruit-packed meat dishes with lemon sauce and Swiss Apple Tarts, all stressing fruit as a flavoring and serving element.
Nutrition advances since grandmothers days emphasize minerals. Inez Willison urges spring diets rich in phosphorus iron and calcium, with beef stew and rhubarb desserts as recommended combos for a natural tonic.
A home economist explains lamb as ideal for meat pies and casseroles. Use neck or shoulder cuts in dice for pastries or leftovers, season and slow cook, then bake with mashed potatoes or biscuit dough toppers. Creative shapes like circles or triangles of dough make individual pies.
A warm asparagus mix is dressed with a blend of three tablespoons olive oil one tablespoon vinegar and two tablespoons chopped parsley and chives. Stir in prepared mustard to taste then chill thoroughly for serving.
A compact recipe cards a menu note lists ingredients for brown bread including 2 teaspoons baking powder 4 teaspoons soda 1% teaspoon salt 1 cup bran and 2 eggs well beaten. The text resembles a kitchen instruction or menu item.
A short set of baking instructions lists ingredients including milk molasses shortening figs and dates. It describes dredging figs and nuts with flour then mixing sifted flour baking powder soda salt with bran and stirring together. The fragment suggests a brown bread or fruit loaf preparation.
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