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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Wakarusa Weekly Sun
Location
Wakarusa, Indiana, United States of America
Date
Sep 07, 1876
Page
4
A fragment describes combining three pounds sugar two ounces bruised ginger one ounce cream of tartar four lemons sliced and four gallons boiling water. Water is poured over the first four ingredients and infused for two hours then strained. A second note mentions a cost and a continued process with corks.
Instructions describe treating new iron vessels to prevent iron taste in food. Steps include filling with dry hay, pouring boiling water to overflow, boiling all day, drying, then coating with clean drippings or lard, repeating until no more iron is absorbed, washing, and using for cooking fat meats.
A historical recipe describes mixing flour milk butter and pale tea with a yeast like starter. The method instructs kneading shaping into small cakes and rising before baking to yield excellent family doughnuts with added sugar and spices.
A New York Evening Post correspondent shares old guidance for cleaning silk. The method includes dusting, laying silk on a board, preparing a solution of ox gall and tepid soft water, sponging both sides, then rolling and drying to restore luster without wrinkles.
The passage describes two methods for making Boston brown bread using rye Graham, Indian meal, flour, molasses, and water. It details proportions, mixing, seasoning, and a long boiling time in a tin vessel, plus cautions about misusing flour and a second variant with unbolted rye meal and Indian meal.
A fragmented old recipe listing includes a one bowl-rising dough with warm water butter sugar and eggs, a method for jelly from cornstarch, and a plum pudding mix with raisins citron suet flour spice and eggs. It also mentions a wedding cake with butter milk eggs and sugar and notes on rising and fruit addition.
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