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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
The Rittman Press
Location
Rittman, Ohio, United States of America
Date
Dec 16, 1920
Page
4
A busy description portrays a dress of pink taffeta with a plain white bodice and straps, a fall round skirt, and delicate garden rose motifs along the front. The outfit features a layered fringe and veiling, with a matching fichu and accents in light green, highlighting the garment’s airy elegance.
A fragmented 1920s kitchen page blends culinary notes with verse. It includes Pan Roasted Potatoes and Bran Bread recipes, plus an Apple Pudding and Chicken Fillets with Ham and Mushrooms. The piece closes with a lyric about a gypsy wind and clover meadow, signed by Christine Davis.
A collage of stray vignettes from city life includes an unfurled sail on the horizon as a fisherman rests, a young lady praising a painted scene, and a string of captions about marriage, suicide, and light humor. The pieces reference Atlantic City, Philadelphia, and Boston era humor.
A textile feature notes georgette remains interim for new season blouses while batiste with fine lace trim gains in appeal. It describes two georgette slip over models with peplums and embroidered motifs, one page mentions velvet belts and satin piping details, and notes long sleeves with ruffles for tailored outfits.
A display highlights sleeves with heavy embroidery and flare at the wrist, drawing attention to decorative cuffs and fashion detail.
Reports by the United States Public Health Service say 8400 deaths and 60000 serious injuries occurred in 1918. Many accidents were preventable due to carelessness. The article notes safety belts, adjustable buckle straps, and new undergarment designs as examples of safety and fashion trends.
Cooking notes describe venison preparation with lard strips and carrot, plus a potato dumpling recipe. It includes steps for steamer cooking, dough mixing, and a citron melon preserve with ginger and lemon infusion. The text blends meat seasoning and fruit preserves.
The passage details a method to prepare fried chicken with dressing, coating, and frying in lard and butter. After browning, extra butter is added and the pieces are cooked to a golden finish, then kept warm on the stove to steam. A gravy is made from the pan fat using milk.
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