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Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
Jan 20, 1939
Page
9
Recipe notes a sweet and sour cabbage dish serving 4 to 6 with red cabbage apples and bacon drippings. Instructions describe shredding cabbage mixing with apples simmering in bacon fat with sugar vinegar and lemon juice then thickening with flour and milk and finishing with butter. Includes a separate creamy cabbage salad dressing using milk flour mustard lemon juice and egg served over lettuce and cabbage.
A historical recipe card presents two pork and beans casseroles. The first layers pork and beans with onions tomato and bacon, baked 350 degrees for 60 to 75 minutes, serving 6 to 8. The second layers frankfurters with beans, basting with butter and baking 350 degrees for one hour, serving 5 to 6.
The feature offers a menu of vegetable packed teatime treats. It shows pinwheel veggie sandwiches and fruit rolling ideas, plus tips to trim bread crusts and wrap bites for chilling. It also includes a wartime style caution against excess calories and a poem fragment.
A historic guide lists four suggested Saturday lunches each month. Menu options include Cream of Tomato Soup, Peanut Butter and Jelly Sandwiches, Baked Apple, Toasted Cheese Sandwiches, Raw Carrot Strips, Tapioca Pudding, Pork and Beans on Brown Bread, Piccalilli Relish, Butterscotch Cake, Fruit Cocktail with Milk, Tea, Tomato Juice, and a Vegetable Plate with Buttered Carrots Harvard Beets and a Baked Potato.
A recipe shows marinating chopped beef with one fourth cup French dressing for 1 1/2 pounds meat. Chops broil after standing ten minutes in dressing and are drained before cooking. Also suggested is whipped cheese topping for waffles and gingerbread with cream cheese and milk.
Instructions to fold cut dates into tapioca rice or cornstarch pudding. Mentions flavor fortification and added nourishment.
Recipe notes a spiced apple crumb pie using honey egg yolk hot water and bread or cake crumbs with butter and cinnamon. It describes blending wet and dry ingredients and layering apples with crumb filling before baking in an unbaked shell.
The instructions describe baking a crust with an egg mixture and crumb mixture in a hot oven at 450 degrees F until browned, then lowering to 325 degrees F for twenty minutes or until firm, and serving with whipped cream.
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