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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
Dec 04, 1958
Page
8
The Athens Messenger recaps a Coventry Forge Inn visit by Clare Callahan and the author, who discusses antiques, a new book by Ann Kilborn Cole, and a pie recipe for Half Moon Pear Pie made with fresh Bartlett pears cottage cheese and spices. The piece blends local charm with kitchen tips and a book plug.
A holiday punch idea uses cranberry orange juice and Sucaryl to cut calories. The frothy beverage serves 10 with 17 calories per serving and can be served from a punch bowl or goblets.
A chef describes boosting cereal protein by using milk prep and combining cereals with dried skim milk. Oatmeal and corn-soya lead in protein, while rice varieties lag. Cooking in reconstituted nonfat dry milk increases protein and improves taste. The piece includes recipe steps and a future menu item for dinner.
A recipe for Ham Souffle Sandwiches using four pound ham slices on toast with mayonnaise onion and Worcestershire. Egg yolk and white preparations yield a light meringue topping baked to puffiness and browning, yielding six sandwiches suitable for noon or evening meals.
A cake frosting recipe combines butter and confectioners sugar with cream and flavoring, with an egg yolk added to enrich texture and richness. The note highlights yolk as a beneficial addition to the frosting mix.
Adding salt to egg whites reduces the time needed to beat them to stiff peaks. The salt likely lowers surface tension and stabilizes air bubbles, enabling faster foam development without compromising stability.
Cov entry Forge Inn chef Wallis shares a Pennsylvania Dutch style pecan pie with a dash of vinegar as part of a French influenced dinner. The feature details Marinated Herring, Chicken Saute Amandine, Potatoes Anna, Asparagus Hollandaise and a vinaigred greens salad, with kitchen tour and family notes.
A tart red jelly filling is prepared for an old fashioned roll. The sponge cake batter bakes in a 15 by 10 inch pan and is rolled with the jelly for a classic dessert.
For a hearty vegetable lunch bake, mix crumbled crisp bacon into the spoon bread batter before oven. The bacon adds a savory contrast to the soft cornbread with vegetables.
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