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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Dec 01, 1924
Page
3
OCR read shows a cluttered meat and groceries list including pork chops ham bacon lamb beefsteak and poultry items with varied prices and stray characters. The fragmentary text resembles a mid century supermarket or butcher shop catalog page.
A fragment promotes the A nich Cement Block Works near Obie West Virginia Kentucky and Pocahontas Coal. The ad urges readers to visit the site and call 2796 for orders or inquiries.
Traffic signaling shifts to a standardized system as Wisconsin adopts a water shaped marker and Detroit clubs install zinc insulated steel fence posts shaped like a trail to mount multiple signs. The posts are cheap to install, sturdy, and easier to place than traditional signs, with holes for bolting signs and a self anchoring base.
A vintage menu outline lists dishes from breakfast to dinner including flaked fish roast sweet potatoes and stuffed limato salad bread fresh apple pies hot coffee and cheese sandwiches. The text notes carving meat at the table with bones held by the fork and slicing from the heavy end after cutting the meat across.
Recipe fragments describe a ginger punch base per quart with ginger beer and tomato salad elements. Instructions include cutting a lid, pouring rum, serving on lettuce, and potato and butter steps plus a Rain Drop Case style butter sugar mix and baking directions with flour.
A garbled recipe guide describes carving a roast on a gold platter with a carving fork inserted along the meat. It instructs slicing the roast into even portions and arranging the slices on a serving dish while the remainder is prepared in the kitchen.
A school lunch idea for Varied sandwiches using white bread cream cheese currant jelly and peanut butter. Spread peanut butter on one slice then jelly add cream cheese mix and spread on second slice then seal trim and cut into rounds.
Instructions describe carving a leg of lamb with the bone at the heavy end. The carver places a platter, positions the fork, and slices across and down to the bone. Slices are removed from each side and fat remains for those who prefer it.
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