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This newspaper page contains 14 articles. Subscribers can read the full text of each article.
Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
Aug 06, 1937
Page
9
Readable cooking notes present cold eggs in aspic, deviled chicken mousse, mustard sauce, summer salad, and roasted chicken hints. Includes home tips on cooking times, serving sizes, and a note on milk fed chicken feeding practices.
The Department of Agriculture's Bureau of Home Economics offers advice for frying a fryer wash chicken outside and in. Rinse dry, split breast, trim ribs, salt and flour pieces, use a thick walled skillet with 1 2 to 3 4 inch fat, mix lard and butter, heat fat hot but not smoking, cover to prevent spattering, cook larger pieces first.
Combine ground round beef pork and corn with green pepper egg salt pepper and cracker crumbs. Form a roll bake 45 minutes at 400 F. Baste with hot butter water or tomatoes for later serving.
Readable recipe outlines a chicken loaf using cooked chicken, bread crumbs, green pepper, celery, eggs, milk or stock, and butter baked at 375 F for 45 minutes with optional mushroom cream sauce. Variations include tuna or salmon with a cream pea sauce. AUSTRALIAN BUTTER AT PAR SYDNEY reported as London market price record and Australia’s dairy market ambitions.
Garden to table recipes emphasize vitamin rich vegetables and economical one dish meals. A lamb and potato dish serves four to six, followed by tomato stuffed with anchovy salami and capers, cucumber cups with carrot balls, and creamed cucumbers with butter flour stock cream and nutmeg.
A historical recipe blends ground beef and suet with minced onion and lemon juice to form a flat meat cake. Broil 20 minutes, top with suet, and arrange banana halves around it as a border. Bananas are brushed with lemon juice and shortening and broiled briefly. Serves 4.
Break cauliflower into clusters and boil five minutes in salted water. Drain and brown with olive oil garlic and parsley. Add tomato sauce and heat. Sprinkle grated cheese and serve. Four to six servings.
The article stresses freshness as key to iced coffee flavor and explains a simple method: brew stronger coffee, pour over lots of ice, then add cream and sugar. It notes iced tea benefits from select tea and similar preparation, plus adding lemon juice to taste.
Recipe describes preparing spareribs with a hot stuffing of celery parsley onion apples and salt pork. Ribs are seared then roasted under a two-piece rib assembly with flour and seasoning, while stuffing is cooked separately and combined for baking yielding four to six servings.
A guide to making meat loaf with beef veal or fish as a centerpiece for picnics and luncheons. It covers quality ingredients, added fat for juiciness, baking times, chilling, garnishes, cold serving on glass divided plates, and ideas for leftover and individual meat loaves.
A mixed loaf combines 1 lb beef and 1 lb pork with 2 cups apples cooked to pulp and 1-3 cups diced pimentos plus 1 cup cracker crumbs. Shape into a loaf, bake at 400 F for 45 minutes, serve hot with tomato sauce or gravy from pan drippings.
A brief recipe note lists 2 pounds veal shank with bone and 1 to 2 pounds lean pork as core ingredients for a jellied chilled dish. The text implies a prepared meat dish using common meat cuts.
A recipe for a tamale loaf mixing beef or veal shank with tomato puree chili powder and corn meal. The meat simmers then blends with stock and olives to bake in a loaf pan. Serves hot in slices and re heats well. Also notes a year long total airmail letter weight.
The recipe describes skewers using veal and pork cut into 1 inch squares. Skewer the meat, season, coat with flour then egg and bread crumbs, and fry in butter with browned onion. Simmer in clear stock until meat is tender.
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