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This newspaper page contains 10 articles. Subscribers can read the full text of each article.
Newspaper
Topeka State Journal
Location
Topeka, Kansas, United States of America
Date
Jul 14, 1900
Page
2
Catherine Talbot reports a Paris season rich in white gowns and airy lace. Gowns feature veiled tights, puffed sleeves, and lace borders with peacock feather trims. Crepe de chine and muslin dominate daywear while velvet cords, curls of mousselaine, and bright florals accent evening looks.
A fragmentary guide extols fruit as healthy for hot months, noting sunstroke prevention and nourishment. It describes preparing apples, bananas, raspberries, currants, grapes, oranges, pears, melons, peaches, and other fruits, with tips on washing, peeling, cutting, and serving with sugar or cream, emphasizing skin removal and careful handling.
A page of old culinary instructions details fruit in gelatin molds served with whipped cream. Recipes include Rhubarb Jelly, Banana Chiffon, Peach Crystal, Gooseberry Padding, Compote of Prince, and Date Pudding with directions for preparation, molding, and serving with cream. Ell a Mathiessen.
A historical pastry method describes mixing flour with butter and lard, adding water to form a paste, rolling and folding four times, cutting into squares, filling with apricot jam, shaping into puffs, frying in clarified fat until golden, draining, and serving with powdered sugar on a doily. Contains explicit steps for fat heating and frying techniques.
A recipe instructs mincing cooked meat with pepper salt bacon parsley onion and browning butter then cooking in a pan with brown sauce chutney and mushroom catchup. Simmer ten minutes serve on spinach with browned breadcrumb crumbs and triangular hard boiled legges garnish.
The article describes the latest cycling costume with a two piece outfit of skirt and open front coat in contrasting browns. It notes fabric choices that resist dust, practical stitching around hems, and a tied skirt for ease. accessories include a white shirt and rustic straw toque.
Fashion notes describe gown construction shaping around hips with smooth lines. Skirts both long and short hug the hips while flamboyant touches rise mainly at the lower part of the skirt, reflecting the era's restrained flamboyance.
A fragmented recipe and menu item set describes breaded breakfast pieces with anchor regence and pounded beachery, two yolks of yeast and cayenne, and toasted squares. Dinner features a baked leg of mutton with vegetables and herbs, simmered with stock, then baked until tender and glazed.
A compact transcription of an old recipe fragment describes combining cream with water and white wine or water to create a thick paste. It reads like a kitchen instruction from an era of handwritten culinary notes.
An old method uses a small amount of chloride of lime in cold water heated gently for hours to remove stains inside enameled saucepans. After soaking, scrub and rinse the pan, wipe a wet sink, and brush away residue the next morning with a stiff brush.
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