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Newspaper
Windham County Reformer
Location
Brattleboro, Vermont, United States of America
Date
Oct 25, 1901
Page
3
A garbled home kitchen piece presents mixed instructions for fish and tomatoes with spices. It mentions Sadler and various steps about preparing salmon with vinegar, peppers, allspice, and brown sauce, interwoven with approximate measures and cooking actions.
A garbled OCR style excerpt shows scattered phrases about salt water and heat. It mentions Viking power and waters, a date or number sequence, and cooking terms. Overall, no clear event, names, places, or actions emerge for a precise summary.
A rustic recipe describes Italian stew with tomato sauce and nutty accents. It lists halubure stems, celery, peppers, and various grains, ending with a buttered toast garnish and a parsley finish. The method highlights simmering stock, thickening, and serving over rice or pasta.
Instructions describe preparing a vegetable pack by cutting into blocks and paring, then boiling with oil until tender. Mix one pound of dried substance with nine peaches then drain. Add water and syrup, then drop a spoon to check doneness. Cook fifteen to twenty minutes. Preservation will keep without canning. Squashes may be treated similarly.
Take twelve large potatoes peeled and sliced thin and held in cold water. Butter a pudding dish and layer potatoes with cheese between each layer, seasoning with pepper and salt. Top with butter bits and add about a quart of new milk. Bake about two and a half hours until potatoes are done.
Apple griddles use separated eggs whited and yolks beaten, sour and sweet milks mixed with salt, then thickened with dry soda and hot water. Stir in chopped apples, cook on a griddle until lightly browned, turning once for even cooking.
Fragmentary OCR text gives a duck recipe with odd spellings and steps. It mentions cleaning, heart and liver chopped, beret shallots, pepper, butter, stuffing inside the fowl, Rolling, tying, boiling, and serving on a hot dish with lemon or similar garnish.
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