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Newspaper
Tucson Citizen
Location
Tucson, Arizona, United States of America
Date
Dec 01, 1916
Page
6
A rustic dish cooks onions and peppers briefly, sears meat, then braises with hot water. Potatoes are added to finish steaming until tender. Milk is stirred in with generous paprika and parsley for a creamy finish. The method hinges on leaving no water when milk meets the meat. Beet or veal and mutton are suggested variants.
At the National Confectioners Association convention in Detroit Michigan in May leaders argued candy's food value and protection for consumers. Leon suggested candy be used as a dessert and in meals. The idea of a national candy day was approved with October 14 set as the official date to educate the public on candy purity and new uses.
A historic recipe for Hungarian goulash uses 2 pounds mutton with cheaper cuts, onions, potatoes, green pepper, and paprika. It includes drippings or margarine, parsley garnish, and reduced milk or evaporated milk for richness, cooked in a deep stew kettle.
Remove soft leaf pieces and mash through a colander to yield two cupfuls. Pour milk over crumbs and cool. Beat eggs sugar butter salt and vanilla, combine with crumbs and milk, bake in buttered dish in a slow oven for about an hour. Serve with vanilla. add raisins if desired.
A list of varied dishes including Hinckberry Cocktail Chicken a la King Rice Timbales Tomato Cucumber Lettuce Salad Baked Custards with Caramel Nut Sauce Angel Cake Coffee Jellied Vegetable Salad and more. It outlines numerous starters mains desserts and beverages with sauces creams fruits and puddings.
Cream butter and sugar then beat eggs. Sift flour and baking powder with salt. Add milk and mix to a smooth batter. Bake moderate heat about 23 minutes. Serve with crushed berries or preserves.
A compact guide to enhancing cottage pudding with fruit. Fold in two cups sliced peaches and bake in a square pan. Apples, pears, and other chopped fruits may be used to suit taste, with a simple sauce to finish.
Instructions describe baking peeled apples with a syrup of sugar salt and lemon extract until tender. The mixture may use peaches pears or plums prepared in the same way and served with hard sauce.
A quirky recipe fragment describes using three level teaspoons baking powder and salt with apples. It instructs mixing flour baking powder and salt, creaming butter with milk, lining a buttered mold, and baking with nutmeg and sugar as flavor notes.
Seed peppers and cut into half inch strips. Pour boiling water over them and drain. Boil vinegar with sugar for three to four minutes, then add peppers from ice water and pack into jars. Cover with hot syrup and seal.
A fragmented menu lists poultry and beef dishes, soups, salads, and desserts. Items mention lobster-like biscuits, chicken bouillon, roast beef, potato preparations, echoed by fruit desserts, creams, and cheeses. Names and quantities are unclear, but many dishes suggest a mid century cafe selection.
A historical recipe for brisket of soup meat simmered with onion salt and water. It finishes with a beet and horseradish sauce thickened with flour and a touch of sugar, served sliced with parsley.
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