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Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
May 15, 1958
Page
5
The article shares easy dessert ideas using chocolate as a refined garnish. It features meringue cookies topped with melted chocolate, mandarin orange coconut dessert, and a banana split method with strawberry and vanilla ice cream, whipped cream, and chocolate.
A quick homemade dressing mixes half cup mayonnaise with half cup tomato ketchup and chopped mix of pimiento-stuffed olives chives parsley and celery. The result is a tangy bright sauce suited for salads and sandwiches.
Frozen vegetables may hold as many nutrients as fresh ones. Blanching before freezing inactivates the enzyme that hastens vitamin C loss, helping preserve vitamin content during storage.
A guide to assembling a spring cold cut display with rolled meat slices and jellied salad molds. Includes the Jellied Spring Salad recipe using gelatine lemon juice prunes cucumber radishes scallions and watercress served with mayonnaise or salad dressing.
Seven small eggs weigh about the same as six mediums and six mediums weigh about the same as five large eggs. Use this rule when making sponge or angel food cakes.
Advice on presenting diverse food shapes within a single meal. Suggests matching shapes like ring mold rice or spinach with complementary desserts to avoid repeated forms. Encourages variety to keep plates visually appealing and balanced.
A kitchen tip advises starting with 4 teaspoons of a dried herb per pint of sauce or soup and the same amount per pound of meat fish or fowl. More can be added after tasting to adjust flavor safely.
A simple kitchen trick from the Athens Messenger explains opening both ends of a can of corned beef hash and sliding the contents onto a cutting board to slice the hash evenly. This method promises uniform portions for meals.
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