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This newspaper page contains 19 articles. Subscribers can read the full text of each article.
Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Apr 20, 1941
Page
13
Louise Hathaway promotes a 250 recipe compilation on soups and chowders. The piece highlights tomato cream soup as easy to digest and lists devices like garlic and tabasco to heighten flavor. It cites pages in the Soups booklet for specific chowder recipes such as lima bean and parsnip chowder and notes cold soups for summer servings.
Springtime brunch ideas celebrate light colors and playful presentations. Includes decorative flowers and pussy willow accents, butterfly ham slices, fruit displays, French toast made from hamburger buns, and thrifty leftovers repurposed into elegant brunch dishes.
Grocers advertise plentiful vegetables and meats suited for soups including lima beans, cut corn, green beans and fresh peas. Fresh cauliflower, asparagus, lettuce and new potatoes from California and Texas are noted with price guidance. Fish options such as hickory smoked varieties and smoked halibut and salmon are listed for sandwiches and salads.
A recipe for corn soup serves five. Grate corn or use canned, cook with onion, strain, then make a roux with butter and flour. Add stock, season with salt and pepper, return corn pulp, simmer ten minutes and serve hot.
Recipe directs layering rice and salmon in a baking dish and baking at 350 degrees for 20 minutes. Unmold and garnish with egg slices. Credits Culinary Arts Institute.
Scrub and bake three large potatoes until tender. Scoop out interiors without breaking skins and mash with hot milk to fluffy consistency. Refill skins with the mash, place an egg in each hollow, season with salt and pepper, and bake until eggs are firm. Serves six. From Theette Cookbooklet 300 Ways to Serve page 45.
The article notes that caviar from sturgeon is highly valued when sourced from Russia and says eggs from other fish are used too but must be clearly labeled to indicate their origin.
The article explains scallops come from a shellfish with the edible part being the eye muscle. The rest of the animal is discarded. Two main types exist: bay or cape scallops and sea scallops. Sea scallops are larger and cream colored, sold by the pound or quart, and can replace oysters in many recipes.
A basic stew method combines satin salt and onion then adds parsnips and potatoes with boiling water salt and pepper. Bring to boil then simmer about 30 minutes until vegetables are tender. Stir in milk and fat. Serves 6 to 8.
Desh evaporated milk scalded. Cook onion in fat until light yellow. Add water beets and meat stock simmer until onions are tender. Add salt and pepper and milk heat to boiling and serve at once. Serves 4. Prem The Gazette Cookbook page 15.
Melt butter then add ground almonds and reduce lemon juice to one teaspoon. Serve hot with fish. From Prom The Gazette Cookbookiet Fish and Sea Food Recipes page 47.
Mix flour corn meal baking powder salt and milk to form thin batter. Bake into large thin cakes on a greased griddle. Fill with 14 cup cheese and onion and keep warm in oven. Simmer peppers in water 15 minutes press through sieve blend with flour and cook until thick.
A brief culinary note instructs frying eggs and placing one on each cake before drizzling pepper sauce over all. Logged as a small recipe snippet from the Prom The Guezette Cookbooklet.
A culinary instructions text details making smoked fish chowder. It lists ingredients including salt pork onion potatoes bay leaf pepper water and smoked fish fillet. The method involves frying pork and onions, adding potatoes and seasonings, then simmering with fish until tender and boiling briefly.
Coupon notices announce locations across the Gazette Cook booklets. The 250 Pies and Pastries issue contains a coupon in February section one. The Soups booklet will print its first coupon in Mondays Gazette. Back issue cook booklets coupons appear in the Want Ad section. Look for them.
Strain tomatoes through a fine sieve over beets. Add water onion and meat cut into small pieces and simmer 30 minutes. Add lemon juice sugar and salt. Boil 30 minutes longer. Beat eggs and temper with hot broth then serve hot. Serves four.
A recipe fragment describes creamed eggs and mushrooms with evaporated milk and American cheese. It mentions cooking eggs in a double boiler, adding cheese and mushrooms, and serving over toast or timbales, with optional asparagus or boiled ham. Source line cites The Gazette Cogpectins Ware to Serve Exes page 26.
A recipe instruction describes threading a well or tube to draw hot fat to a depth and browning until golden, then draining and serving in soup.
Slice frankfurter crosswise into percent inch slices. Brown in fat. Serve on top of soup. Especially delicious with pea bean tomato celery or asparagus soup.
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