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Newspaper Page Text
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SPRING MODEL ILLUSTRATES
It will be noticed that cue unique
jacket-garment is closed with a sin
gle faste'ner near the waistline. It is
ornamented with large silk-covered
buttons and trimmed with broad
pieces of the same goods as the suit,
stitched on. The neck is cut so low it
gives a splendid opportunity to show
the soft frills and sheer material in
the dainty waist with which the suit
A high crowned hat of rough straw
finished with a narrow edging of soft
silk completes the costume.
BAKED BLUEFISH OR SHAD
Bluensh and shad are in season and
both baking and broiling are fine
ways of cooking these delicate mor
sels from the salt water.
Remove backbone and cut into
pieces for serving.
Chop 1 small Bermuda onion and
sprinkle over a buttered agate pan.
Set pieces of fish on the onion.. Add
3 tablespoons of fish stock, made by
boiling head, tail and bones in a cup
of water. Salt and pepper to taste.
Cover with oiled paper. The paper
should rest over the sides of the pan.
Let cook 15 minutes in hot oven,
basting three times with liquid in pan.
Remove fish to serving dish. Garnish
with slices of lemon with minced par
sley and serve with hot tartare sauce.
Make the sauce with 1 cup of white
sauce, cup of mayonnaise, 1 small
green onion chopped fine, 1 teaspoon
of vinegar, 1 teaspoon of minced par
sley, 2 small sweet pickles and 6
olives chopped fine. Have white sauce
hot. Add the other ingredients. Do
not allow to boil.
Boiling or baking is the best meth
od of cooking fish.
APPLES WITH CINNAMON DROPS
Take six firm apples, peel and core,
place in deep bread pan. Stir one
half cup of granulated sugar into one
cup of water and turn over apfes.
iftll the space made by taking out
core with red cinnamon drops. Bake
until apples are soft, basting every
few minutes with syrup in pan.
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