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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Topeka State Journal
Location
Topeka, Kansas, United States of America
Date
Mar 14, 1900
Page
3
Fashion notes describe skirt and bodice harmony, pannier silhouettes, and new spring gowns with peau de gant and mousseline duchesse. Paris reports many Americans abroad, critiques Jeanne d Arc statue, and outlines mourning millinery rules and jet jewelry trends.
An old style guide explores corner design in rooms showing how angles, alcoves, and shelves can transform small spaces. It details practical setups for libraries, dining rooms, and drawing rooms with plants, cabinets, framed photos, and decorative china to create functional and elegant nooks.
Fragmentary text discusses taste being removed by mastication and swallowing small pieces of dry bread to cleanse the tongue and back of the mouth. Mentions swallowing a preparation of alerian or similar agent, with garbled wording and unclear entities.
This excerpt outlines a layered apple cake method: stew sliced peeled apples with little water, mash to pulp, sweeten with molasses, add cinnamon and lemon peel, butter a tin plate, spread a medium paste, add apple layers and paste layers, then bake. It reflects early cooking style and measurements.
Moderately hot oven bakes cake then frosting with white of egg and sugar dusting, cooled before serving. For frozen fruit mix two cups sugar per quart water, boil, skim, blend two to three pints fruit pulp, add favorite fruit, freeze, and fold in whipped cream if desired. Taste may vary with fruit. lemon enhances some.
A scrambled OCR fragment lists various dishes such as mushroom toast baked herring and mulligatawny soup with garbled instructions. It mentions butter, pepper, curry powder, and rice, alongside vague steps and nonsensical phrases, reflecting a damaged historical recipe page.
A fragment describes preparing fillet pieces by skinning, trimming backbone, and cutting into portions. It mentions laying on a table, testing with drippings, oil or lard, seasoning with lemon juice, draining on cloth, and serving on six napkins. The text reflects antiquated cooking instructions with stepwise preparation.
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