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Newspaper Page Text
to": 3' BABY'S WEE PINK SACQUE X. ' BY BETTY BROWN While his babyship is in long clothes he wilLneed a short sacque to keep him warm. You may think this coatlet is just a simple thing, but ECONOMY iti CANNED FOODS By Biddy Bye Much overeating comes from the careless serving of rich pies and cakes after a heavy dinner. Canned fruit served with cake makes a sup per or luncheon sweet which is un necessarily expensive. Dishes made with tapioca or gelatin and canned fruit cost less than cake and furnish as much sugar as the ordinary per son requires in his diet Pineapple Tapioca x Soak- one cup pearl tapioca in enough cold water to cover; drain, add 2y2 cups, boiling water and cook in a double boiler until clear. Add one can of sfiredded tapioca, tea spoon salt, y2 cup of sugar and turn into a weli-huttered .baking dish. Bake half an. -Mduirand -Serve hotof no less an artist than Gabruder Masse designed it forthe Fashion Art Magazine. It jspale rose crepe de chine em broidered in pale blue, and pink flow ers. It would be sweet in China silk pr French i flannel. Babies may not be interested in fashions, butfasbion is very much interested in babies. o- cold, with or without cream or milk and sugar. Canned peaches or fresh sliced apples may be substituted for the pineapple. Apricot Fluff Press one cup canned apricots through a sieve; add sugar if re- 1 quired; allow one tablespoonful of granulated gelatin dissolved m one cup of boiling water to each cup of fruit pulp; beat until the mixture be gins to thicken, add the beaten whites of two eggs, turn into a mold and serve with cream and sugar. Pear Salad Arrange halves of canned pears on beds of lettuce. Place walnut meats or fialls of cream cheese in the hol lows of the pears. Serve with French dressing or a mayonnaise. Garnish with ribbons of canned red peppers 't tv.1, u