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This newspaper page contains 19 articles. Subscribers can read the full text of each article.
Newspaper
The Beaver Herald
Location
Beaver, Oklahoma, United States of America
Date
Oct 13, 1910
Page
6
A historical note promotes fleshless eating and housewife recipes. It lists Egg Soup, Mixed Vegetable Soup, Almond Soup, and Lemon Soup with fruit garnishes, noting nutrition and moral benefits. Instructions describe boiling, mashing, and simmering vegetables and nuts with milk and bread, plus fruit soups and colorfully named options.
The text advises applying buttermilk to the face to fade freckles and improve complexion, noting gentle external use and letting it dry to reduce depth of freckles. It also mentions butter, a warm bath afterward, and carrying flax seeds while traveling for eye comfort when exposed to a cinder.
Damp ironing guide notes hot water, broom for quick drying, and tips to ease creases. Use spruce cedar or hemlock sprigs as wax substitutes, rub gum from iron pot, alum water soak for colors, add turpentine to cold water for stiff fabric, and crinkle cloth needs no ironing. Crepe remains a no‑iron option for dresses and morning gowns.
The guidance covers chilling pastry after mixing to enhance flakiness and delicacy. A hot oven at first helps apples bake in a fruit pie. Use cold water sprinkles before baking for tenderness. A basic crust uses four, lard and butter, salt, and enough water to form a two crust pie.
Early and late apples are cooked in a covered dish with a sugar syrup and water until tender. Peel optional for flavor. Cook quartered apples in boiling syrup, then mash or sieve to remove skins. Apples pair well with dates figs and baked with honey butter or nuts for a decorative dish.
Many housekeepers overlook egg yolks and their uses. Yolks from angel food can enrich salad dressing custard or cakes. Delicate breakfast dishes and fillings like yolk with milk and seasoning offer tasty options. Cook yolks slowly.
Guidance on eating habits advises against eating while fatigued or overheated and forbids bathing the body within an hour after meals. It warns against excess sugar and sweets, not to be gloomy at mealtime, and to avoid eating between meals. It also recommends a cold water drink upon retiring and first thing in the morning.
Two gowns are detailed. The first uses etamine voile with a plated skirt and embroidered flounces, a plaited corsage on a plain embroidered yoke, and leather or ribbon girdle. The second gown features gray blue tulle and cashmere, a tulle skirt with fagoting bands, embroidered tulle corsage, liberty ribbon girdle, and white tulle yoke with a blue tulle sleeve set.
A discussion of vanity boxes in white spotted muslin with parasol tops and hatpin designs. Describes locket powder boxes, wearables on chains, and decorative lace yokes with gauging, buttons, and puff sleeves. Mentions accessories like locket boxes, ring chatelaines, and fancy straw hats with feather trim.
Women in Partn and Vienna vote to discard gloves in June through September to prevent heat discomfort and health issues. The season introduces a wired rose muff as a fashionable alternative, a portable rosary-like device with roses inserted and lasting six hours, seen at Auteuil and Longchamp races.
Dressy Tollette sketches a chiffon gown with white Toran Urinned fabric and a knee deep black band at the hem. Satin girdle and sleeve badge, small covered buttons with braided front trimming, and braid outlined yoke give an ornate look. Yoke and stock are white tucked chiffon with white sleeves.
A fashion note describes a sheer round platted frill collar replacing a flat lace edge. It sits high but with a protruding edge, worn with a low neck or white blouse. Fastens with a cabochon and hangs black velvet or satin ribbon tassels. It advises dipping the front to show the neck.
Old article recalls the name black caps for baked apples and presents several 18th century methods. It details baking puffed skins, sugared and spiced fillings, and serving with milk or cream, noting sweet apples were once common yet less so today. Includes recipes for baked, Wade, and stuffed apples with nuts, dates, butter, and cinnamon.
Culinary hints describe ginger in cider to keep sweetness for months and egg dipping for crisper fried mush. Allspice enriches stews and gravies, resembling wine. Steamed vegetables nourish more than boiled ones, and quick gelatine softening uses cold water then hot bath. Celery roots with Freedressing yield fine winter salads.
Blackberry juice heated softly with spices then sweetened and fortified. The hot liquid is strained, spices tied in bags and infused briefly, then cooled and bottled with French brandy added before sealing.
A recipe describes heating butter sugar and vinegar, whisking in flour with sour cream, then tempering with eggs and more sour cream. The hot sauce thickens and is poured over finely shaved cabbage seasoned with salt and pepper.
A fragment describes skim milk near souring to form bonnyclabber or gings Meh. It instructs chilling quickly after sale and serving with sugar and powdered cinnamon sprinkled over it.
A Bordeaux pudding is created by slicing sponge cake into thin layers, spreading each with tart jam, and topping with suitably flavored whipped cream. The method yields a light, layered dessert with a rich fruit filling and creamy crown.
A Cincinnati traveler tells how Grape-Nuts food helped a year of illness, weight loss, and misery. After trying the product on his wife’s suggestion, he recovered from 126 to 194 pounds, reports clear brain function and restored appetite, and credits Grape-Nuts as the turning point in his health. He invites publication of his letter and mentions The Road to Wellville.
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