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Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
Jul 09, 1926
Page
7
The document lists a menu for breakfast lunch and dinner including orange juice cereal toast cheese sandwiches and a Spanish steak dish with detailed ingredients and cooking steps. It provides guidance on oven toasting melted cheese and cautions against overcooked cheese for digestion. It includes quantities and method for a sirloin steak dish serving eight.
With preserving season here, fill tiny jars with jams and jellies. They brighten an invalids tray and a breakfast that is served individually. Use a hint of salt in home ice cream to lift flavor.
Breakfast offers a wide range of fruit beyond regulation juice and cantaloupe. Strawberries on the stem, cherries on the stem, iced melon, and iced peaches join the assortment, emphasizing fresh options for readers.
The piece warns that drinking iced tea and iced coffee too quickly can upset the stomach. Sipping slowly is more refreshing and healthier as the iced drinks season arrives.
In the coldest sections of your refrigerator keep the milk, butter, meat stock and the covered uncooked meats.
When roasting very lean beef, add a few bits of fat to the roaster. Sear the meat and brown the flour, then reduce heat and cook more slowly to finish.
Save cheese that has hardened to a palatable texture by grating it for soups or breaded dishes. This method reduces waste and adds savory flavor to prepared meals.
A note on making cheese sandwiches fried in hot butter to achieve a rich, satisfying portion. Fry quickly to prevent butter from soaking into the bread.
In summer menus focus shifts to planning and minimal cooking. Feature fresh fruits vegetables milk and ready-to-serve drinks as core elements.
The article suggests cheese or egg dishes as advantageous substitutes for meat during summer lunches, highlighting light, protein rich options like omelets. It notes potential health or dietary benefits and encourages adapting menus to seasonal ingredients.
A basic method combines dried crumbs with melted butter using one quarter cup of butter per one cup of crumbs to create buttered crumbs suitable for scalloped dishes.
A prepared puff paste crust, baked first, is filled with a layer of ice cream and topped with pineapple and whipped cream for a simple dessert.
A boiled syrup of sugar is proposed as a cheaper alternative for making iced tea and lemonade. The note recommends this syrup as easier and more economical than granulated sugar in beverages.
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