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This newspaper page contains 13 articles. Subscribers can read the full text of each article.
Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
Jun 12, 1936
Page
9
The Recipe Editor notes June brings weddings picnics reunions and graduations with busy entertaining. Plan simple inexpensive cooling meals as summer heat begins and avoid hot kitchen work. Salads and sandwich spreads are ideal for families and cooks.
The ad warns constipation can cause headaches and listlessness and urges regular elimination. It promotes Kellogg’s ALL-BRAN as a bulk-forming laxative food that absorbs moisture to form a cleansing mass, provides vitamin B and iron, and can be eaten as cereal or baked into foods. Two tablespoons daily suggested. consult a doctor if not relieved. Manufactured by Kellogg Company in Battle Creek.
A reader from Albany shares a Sunday potato salad recipe. The dish blends eight potatoes, onion, cabbage, mustard, celery seed, eggs, and a dressing of eggs flour vinegar and sugar for a thick, tangy coat.
Mrs. Nellie Hawk Osborne of Wilkesville shares a simple Tuna Fish Salad with a small can tuna onion celery and mayonnaise. The recipe instructs to break tuna fish combine with onion and celery then mix with mayonnaise for a flavorful guest dish.
A handwritten style guidance piece presents two breakfast menus for Sunday. It details Banana in Bacon Blankets with watercress as a garnish, plus Scotch Scones, outlining prep steps and oven timing. Also, a second menu features chilled pineapple and lime juice with cinnamon toast and Canadian bacon.
A short note describes serving noise with lettuce leaf and crackers as a simple presentation. The text emphasizes minimal accompaniments and a rustic serving style.
Salmon salad is promoted as a convenient summer meal option. Mrs. Henry Evans of The Plains suggests a recipe using salmon potatoes pickles olives celery onion eggs and mayonnaise to serve six. The item emphasizes easy preparation and advance chilling to reduce cooking during warm weather.
A recipe by Mrs. R. A. Dalton lists cherries pineapple pears marshmallows and whipping cream with a custard base. Combine fruit and marshmallows with cool custard and fold in whipped cream, then refrigerate overnight to serve about 25 as a dessert or with toasted cheese sandwiches.
A home made strawberry ice cream recipe uses ripe berries mashed with sugar and lemon juice, folded with whipped cream and eggs. The mixture is frozen in a mechanical refrigerator, then lightened with whipped egg whites and yolks before a final freeze.
Mrs. Vance Springer of Albany shares White Salad directions combining fruit and vegetable. The recipe uses shredded cabbage marshmallows almonds pineapple lemon juice vinegar flour lightly beaten egg whites sugar and whipped cream folded into a thick dressing.
Mrs. Walter Rohrer shares a Peach Palley recipe using 1 quart sliced peaches 1 tablespoon lemon juice 1 3 cup tapioca 1 tablespoon butter. Grease casserole layer peaches sprinkle sugar and tapioca pour lemon juice bake at 350 degrees for 30 minutes. Serve cold with whipped cream.
A recipe by Ruth Halsey of Athens explains Marshmallow Ice Cream made with marshmallows milk vanilla and cream. Heat milk with marshmallows until melted then cool and add vanilla and cream before freezing. Also note air travel industry hiring suggests 1700 skilled mechanics sought by California factories as unemployment shifts.
A recipe for Pineapple Tomato Salad describes combining sliced pineapple with ripe tomato, mint, and mayonnaise dressed with French dressing. The steps include chilling pineapple, arranging lettuce nests, layering pineapple and tomato with dressing, mint, and olives, and serving with extra French dressing.
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