Sauce for Salmon Loaf Recipe Note
Recipe fragment describes a sauce for salmon loaf using milk thickened with cornstarch and butter, plus salmon square with tomato ketchup Worcestershire and cayenne. Suggests lobster can be prepared similarly.
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Newspaper
Bridgeport Telegram
Location
Bridgeport, Connecticut, United States of America
Date
Mar 14, 1923
Page
33
Recipe fragment describes a sauce for salmon loaf using milk thickened with cornstarch and butter, plus salmon square with tomato ketchup Worcestershire and cayenne. Suggests lobster can be prepared similarly.
Weekly page by Winifred Stuart Gibbs lists her roles with the New York Association for Improving the Condition of the Poor Teachers College Columbia University Rochester City Hospital and War Labor Board plus Food Journal editor and author. It invites readers to send questions with an SASE for answered inquiries and notes the page appears weekly.
A vintage recipe describes dissolving gelatine in cold water then hot water with lemon juice and sugar. Stir in chopped fruit pieces and chill in a mould or individual cups. Serve with soft custard or alone, as a rich dessert.
A column discusses ice cream as a daily treat and shares a custard recipe using sealed milk sugar eggs flour and heavy cream. It suggests chilling the mix in a double boiler, then adding cream for richness and notes variations with extra cream and sugar. Also included are brief notes on lemonade and scalloped oyster plant serape.
A vintage guide explains diluting evaporated milk with water for cooking and offers recipes. It highlights its safety and versatility for soups such as Cream of Tomato and Cream of Corn, plus potato dishes, scalloped potatoes, and other dishes suitable for winter meals.
A family dialogue shows Frances Fedwell and her mother planning winter travel to Canada while discussing meals for cold weather. The mother advises hearty foods, oatmeal, dried fruits, and avoid excess coffee, emphasizing balanced meals during travel and exercise. Frances expresses eagerness for dinners and social fits with a friend.
The Mothers Meeting nears its close as a member proposes discussing what economy is and whether it pays. The group debates practical tips on buying bread, canning vegetables, fuel use, choosing inexpensive meat, and comparing apparent prices to actual food value. Readers may request more details via stamped envelopes.
A reader submits a coffee ice cream method using scalded milk sugar eggs soluble coffee and cream. Make custard from milk eggs and flour, thicken with sugar, add coffee, cook gently in a double boiler, stir until smooth, cool, stir in cream, and freeze.
When entertaining frequently, serve ice cream croquettes to cut catering costs. Freeze the cream hard, shape with buttered ice-water paddles, roll in crushed macaroons, and layer with paraffin paper in a tin. Bury in ice and salt until ready to serve with hot chocolate or maple sauce.
The morning bottle may contain a solid creamy ice mass yet officials assure the food value remains intact. The changes are physical, with some disruption to emulsions that reduce fluid milk smoothness and attractiveness.
Spices and flavorings boost appetite aiding digestion. Popular condiments include pepper, cayenne, ginger, mustard, curry powder, celery seed, nutmeg, mace, and canary seed. Tabasco and pimentos add heat or color. Cloves should be oil rich and dark. allspice derives from tropical berry. cinnamon from laurel bark. cardamon used in meats and pastries. gumbo file made from sassafras shoots for okra soup.
A wise housewife advises Tom to accept ready cooked meals when time or energy is short. Weighs time saved against home cooking effort, suggests buying roast chicken or other pre prepared foods to maintain dignity and avoid unhealthy options. Also includes a recipe note for calf liver ramelins with stock cream and mushrooms.
A historical recipe fragment details chicken in jelly with bone and skin reused for stock, then jelly chilled and layered with chicken and eggs, finished after chilling overnight. Also describes Swiss honey cake mixing shortening honey lemon rind and nuts, resting overnight and baking.
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