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Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
Jul 29, 1948
Page
19
A vegetable platter for hot weather includes cauliflower, green beans, tomatoes with bacon fat, and a cheese topping. The recipe serves eight or six and guides baking at 350 degrees for about 20 minutes. Also includes peach buying tips and a light August luncheon idea.
Tea experts describe affordable, simple steps for perfect hot or iced tea. Use a teapot, one teaspoon or tea bag per cup, pour boiling water, steep five minutes, then serve. For iced tea make eight servings from eight tea units, dilute with cold water, and serve over ice. Also includes two coolers Froster and Tea Julep with mint and lemon accents.
Six medium tomatoes are hollowed and filled with a mixture of ground ham green pepper onion dry bread crumbs and seasonings. Bake in a hot oven for about 25 minutes until tender, then top with buttered crumbs and serve.
AP Food Editor suggests noon picnic lunches to simplify summer cooking. Pack warm weather fillings into baskets or trays to avoid dishes, with paper plates and napkins. Three sandwich ideas include Roquefort with watercress, American cheddar with chopped tomato, and egg mushroom celery with optional chicken liver. plus a versatile Summer Vegetable mix with French dressing or mayonnaise.
Prepare an even number of thin ham and beef patties stuffed with peanuts for each guest two patties per child. Top half of patties with chopped peanuts and place remaining patties on top. Broil or pan fry until well done.
A recipe for prune and spice muffins served with creamy cottage cheese salad. Instructions include mixing enriched flour baking powder soda salt nutmeg with eggs sugar sour milk and shortening, filling muffin pans, topping with a prune, and baking at 425 degrees F for 25 minutes to yield 16 muffins.
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