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Newspaper
The Mobile Item
Location
Mobile, Alabama, United States of America
Date
Nov 27, 1914
Page
9
A collection of classic recipes including Sugar Cookies with two pounds of sugar and clabbered cream, Devil's Food Cake with chocolate and hot water, Quince Marmalade cooked to a smooth paste, and Peanut Kisses made from roasted peanuts and whipped egg whites.
A method to make lima bean croquettes by mashing boiled beans with butter milk parsley and seasonings. Form cylinders coat in egg and crumbs then fry in hot fat and serve with tomato sauce.
A fragmented recipe page details Sweet Potato Souffle with mashed potatoes cream sugar nutmeg cinnamon lemon juice egg yolk and whites, plus a Magic Crisp candy method boiling sugar water cream of tartar and lemon extract. also Rice Griddle Cakes with warm milk rice butter eggs flour baking powder and salt.
Steam prunes until tender then pit and fill with chopped nuts and raisins or dates. Return drained liquor to fire, add a little to dissolve one-eighth box of gelatin in a quarter cup cold water, pour around prunes, chill until hard, and serve with sweetened cream.
The piece argues eggs are essential yet expensive and offers practical serving ideas. It notes one or two eggs can satisfy an hearty appetite and highlights eggs as a brain worker’s valuable food, while suggesting nourishing dishes for hard workers.
A vintage soupçon of kitchen guidance describes preparing a salmon souffle with butter flour salt paprika milk stale breadcrumbs cooked salmon lemon juice onions and parsley. It instructs whisking yolks with milk and seasonings, folding in beaten egg whites, pouring into a greased dish and baking in a water bath for about twenty five minutes.
A compact fashion era item highlighting a cleaning or pressing service claim. The line promises visible quality by pressing both sides, aiming to persuade customers of superior garment care and a noticeable result.
Sweet pickled apples are good with meat especially pork. Cut tart apples in halves and stud with three cloves each. Prepare syrup with three pounds sugar and a pint of vinegar to six pounds apples. Cook in syrup until tender when pierced with a straw.
A recipe fragment describes pudding made with milk corn starch sugar eggs and shredded coconut. The method includes heating in a double boiler and whisking whites to stiff froth then boiling briefly before adding yolks and salt for final texture flavor.
A compact lunch recipe features large oysters seasoned with salt and pepper, wrapped in thick bacon slices and fried briefly. The dish, sometimes termed Hidden, yields a savory luncheon or supper option.
Take large oysters pat dry and broil over a clear fire until they shrivel. Arrange on browned buttered toast and top with shaved celery hearts. Dust with salt and pour a cream sauce over the toast.
One quart flour one cup sour milk one teaspoon soda one-half pound lard and chopped raisins. Mix well roll two inches thick bake quickly split open butter and eat hot.
Instructions for Steamed Ginger Pudding and Cream Puffs with steps to mix bake and steam. Includes measurements for butter sugar egg flour milk and spices and directions to form a batter boil stir and steam or bake as indicated. Also includes baked Beef Roll preparation with roast beef bread crumbs eggs onion juice parsley nutmeg and butter.
Sweet potatoes Soute style roll till partly done in the kettle between layers then serve hot with butter. Banana fritters use warm mashed banana batter with flour eggs and salt dip banana slices and fry to a golden brown. serve hot with sugar.
A fragmented recipe describes rolling sugar with milk or creamer butter and walnuts or peanuts. It instructs stirring constantly, adding ice water, testing for a ball stage, then cooling and setting in buttered tins until firm enough to cut into squares.
Instructions describe boiling three big pork sausages to slip off skins then pan fry until browned. Drain fat, add half chopped peppers and optional rolled oats to thicken. Finish by heating and serving on crisp toast points for edge.
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