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This newspaper page contains 13 articles. Subscribers can read the full text of each article.
Newspaper
Titonka Topic
Location
Titonka, Iowa, United States of America
Date
May 03, 1928
Page
6
The Bureau of Home Economics outlines a method for browning a 4 to 6 pound beef piece such as chuck or rump, slow cooking about three hours with a little water, and using the pan juices to make a thick gravy with flour. Serve with buttered carrots and stuffed onions.
Dried lima beans prepared with tomato sauce as advised by the Bureau of Home Economics USDA. Soaked beans simmer to tender, then onions fat tomato sauce and seasonings are added and thickened with a buttered flour roux.
A Spring guide notes eggs provide iron and minerals and suggests using a rich egg sauce with simmered fish. The method blends butter and flour, adds milk until thick, then folds in chopped eggs and a yolk for richness.
Government guidance stresses cooking pork thoroughly to prevent trichinosis a painful often fatal illness caused by tiny parasites in undercooked meat. Hogs show no signs and parasite hard to detect even in careful examinations, making proper cooking essential.
A dist of baked eggs sprinkled with grated cheese and Muderamba Ig. Break 10 eggs into a shallow earthenware dish, add cream and salt, top with cheese mixed with dry bread crumbs, bake in a pan with hot water in a moderate oven until set and brown. Finish with a dash of Dilitka.
Bureau guidance outlines arranging kitchen into connected work centers for raw prep, cooking, serving, and cleaning. Left to right flow aids right handed use with near dining area for washing and storage, plus a prep table, utensil racks, and dry goods area for efficient daily meals.
Artichoke chips are de- icing and easily made. Pare the artichokes slice thin and soak half an hour in cold water. Dry between towels and drop into very hot fat at 400 degrees. Cottonseed oil is best for frying. Skim out the chips when browned and drain and salt in the usual way.
Poultry expert George Ghostley of the University of Minnesota Extension outlines home grown feeds, mash components, and the balance with milk or meat scraps. He recommends ground feed, careful grain ratios, cod liver oil, bone meal, and gradual changes with warm water and supplemental greens.
White Hollands are believed to have originated from the original wild turkeys and were developed by selection and breeding. Some information suggests they were perfected in Europe where restricted range and nomadic habits were valued and later brought to America by early Dutch settlers.
The article advises not feeding poults for the first 48 hours after hatching. If free-ranging, they will ingest seeds and insects altering later feed needs. For the first week, use hard boiled eggs with corn bread crumbs, then introduce whole wheat and hulled oats. Keep poults out of wet grass and limit yearly egg hatch to three litters.
Mites do not live on the chickens by day but come out to feed when birds roost. Clean the poultry house thoroughly remove trash and nesting material by burning. Then treat the entire house with crude petroleum or carbolineum by spray or brush to reach cracks. Petroleum is cheaper while carbolineum lasts longer.
It is inadvisable to dispose of AB older geese and keep young geese for breeding if the older bird is healthy. Young geese lay in their first year but eggs are often infertile and production is lower than older females. Canadian breed females typically begin laying at three, but any breed female can be kept for breeding.
The text describes testing eggs in incubators up to the fifth day, preparing goat feed for young chicks, and ensuring eggs are hosted for at least 20 minutes before mixing with a square stick to pulverize contents. It warns that undercooking or overfeeding is the main danger in feeding eggs to chicks.
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