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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
Jul 14, 1933
Page
5
The article explains proper placement of flatware for a formal luncheon. It details left sided forks and napkin positions, butter knife at a small end, and the sequence of serving pieces based on menu items such as chops and salad courses. It emphasizes simple, tasteful service and correct table setting.
The article explains mineral buildup from hard water in aluminum teapots. It notes lime deposits form a coating after boiling water and can be softened by acid to ease removal. For thick, stubborn scales, use boiling water and then rinse with cold water to finish.
A summer candy of banana mousse and banana ice cream with ripe fruit, cream, and eggs. The method blends mashed banana, sugar, orange juice, whipping cream, and egg white, then freezes without stirring for individual moulds. A second rich custard style mix with milk, eggs, vanilla, cornstarch, cream, and salt completes the dessert.
A compact guide to making drinks from leftovers. Prepare a grape sherbet refresher by mixing grape juice, ice, dry ginger ale, and top with grape sherbet. Then craft a tomato clam juice cocktail by spiking clam juice with seasonings, blending with tomato juice, and chilling. Finish with a spiced fruit syrup and citrus juices for a bright punch served over ice.
Boil the boiler until thick. Set aside one egg white. Beat the two other whites and the three yolks. Stir into custard. Cook five minutes. Cool. Add vanilla and beaten white with one tablespoon sugar. Whip cream to stiff and fold in. Freeze without stirring in freezer or churn slowly until hard. Serves five or six. Add chopped berries or peaches or other fruit for a dessert or serve with fruit sauce.
A cheerful guide extols summer beauty products ideal for travel. Eyebrow pencils mascara and finishing hand creams suit purses and beaches. Portable lotions defeat salt water and shipboard soap, while a fruit juice cream dries quickly to remove dust.
Summer night menus feature seasonal fruits and vegetables. Dinners include honey dew melon small steak creamed onions garden peas with brown bread and butter lettuce salad with French dressing and cress, plus chocolate cookies iced coffee milk and sliced banana desserts.
Recipes from the Cooking School offer easy cakes to pair with iced desserts. Includes yeast tea cake and pound cake methods with detailed steps, temperatures, and icing notes. Coconut macaroons begin a list of baked goods, reflecting classic English tea cake methods.
Combine powdered sugar vanilla and Moist grated coconut until very stiff. Beat egg whites to stiff peaks fold in sugar and coconut. Drop rounded spoonfuls on a tin greased with shortening. Bake slowly at 300 degrees for 15 to 20 minutes.
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