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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
Sullivan Union
Location
Sullivan, Indiana, United States of America
Date
Dec 21, 1910
Page
3
The article notes that clean, crack free interiors are key to good refrigeration. It highlights one piece enameled sheet metal linings like porcelain baths for smooth surfaces and full accessibility to cleaning. It claims leak immunity as another advantage.
Puff pastry rounds baked to a delicate brown, then filled with a veal ham and egg mixture. Melt butter, stir in flour, add milk to thicken, cool, fold in chopped veal ham and egg, season, fill pastry cases, seal with lids, reheat and serve hot.
The preservation of mahogany relies on careful rubbing and avoiding excess polish. Wipe off any polish to prevent a dust haze caused by the wood’s natural oil. Wash with tepid water on a chamois, then dry with cheesecloth and apply furniture polish afterward.
Recipe instructs layering equal portions of sliced veal and smoked tongue run separately through a meat chopper. Layer alternately in a dish or cake pan, moisten with melted butter, press firmly, and store in a dry place until cold. Slice to serve.
Wash a peck of spinach in boiling water to remove sand, boil until done, strain and chop finely then pack into six or more claret glasses. Arrange equal slices of cold tongue with lettuce and hard boiled eggs, chill spinach and turn contents onto the meat. Serve with French dressing.
Prepare pulp from ripe or half-ripened grapes and cook until soft enough to press through a colander. Mix in skins and simmer until tender. Add sugar at a rate of one half pound per pound of fruit, or more for greener grapes. Cook until thick, then can.
Remove coarse husks and silk from young corn roots. Fold back inner husks over the end and tie in place. Place in the oven and bake about 20 minutes. The instruction emphasizes minimal prep and quick roasting for tender results.
A recipe fragment describes dipping veal in egg then coating with breading and frying. Followed by placing on a plate and steaming briefly to finish, with notes on serving hot. The text is garbled but conveys a breaded veal preparation step.
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