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Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
Sep 06, 1945
Page
25
Historical kitchen note detailing canning steps for Red Tomato Preserves Spiced Beets Gooseberry Jam and Apricot Pineapple Marmalade with yields and preparation details including peeling boiling sterilizing sealing and water bath processing for winter shelf storage.
Local butchers report oxtail availability while a woman notes the meat’s nourishment. Recipe outlines braised oxtail with carrots mushrooms and tomatoes, plus bran griddle cakes and tips to preserve vitamins by cooking beans in soaking water.
A vintage style recipe combines bread crumbs macaroni and cheese with pimiento onion and green pepper. Mix simmer in margarine then pour over ingredients and bake in an oblong dish about an hour in a moderate oven.
The article outlines home canning recipes for Green Tomato and Cabbage Relish yielding about 4 quarts and Corn Relish around 5 pints. It includes ingredients, layering, salting, boiling times, jar sealing, and optional turmeric for color. It also offers cooking tips for frying and a cottage cheese sandwich suggestion.
A simple bake dish combines two pounds potatoes and six eggs with sour cream and margarine. Layer potatoes and eggs with sour cream, add salt and pepper, optional ham or frankfurter, top with margarine and bread crumbs, bake at 400 degrees for thirty minutes.
Recipe steps describe frying four to six green peppers and four yellow onions with margarine, red pepper, salt and pepper. Peppers are washed seeded quartered sliced, onions peeled and thick sliced. Cook slowly covered, then top with grated cheese before serving.
A recipe describes a pear topped molasses cake baked in a glass pie plate at 325 degrees for about 45 minutes. It combines boiling water shortening molasses sugar vanilla and eggs with flour and spices then tops with pear halves nuts and optional maraschino cherries. It suggests serving warm and notes a separate cold vegetable salad with green beans onion rings and mayonnaise or French dressing.
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