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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Dec 11, 1937
Page
6
The market man cuts the join end across the undivided lamb carcass to bow and sew a small compact roast weighing about 3 pounds. Sirloin roast of lamb is roasted like leg or ribs, seasoned with salt and pepper, on a rack, no cover, no water, and checked with a meat thermometer for doneness.
Directions for roasting a lamb joint include 150 to 175 degrees Fahrenheit final temps and about 35 minutes per pound. Sauces suggested include apricot, currant mint, or barbecue, with suggestions for accompaniments like pineapple, bananas, and stuffed prunes. A souffle made from leftover lamb is described with a 350 degree oven and 30 minutes bake time.
A vintage recipe page lists stuffing ingredients for fowl including suet onions celery peppers bread crumbs chestnuts and eggs. It also outlines a corn mushroom souffle with butter flour milk sugar paprika celery salt and beaten eggs, detailing mixing and cooking steps.
Instructions describe making steamed date puddings with flour baking powder soda salt and brown sugar mixed with melted fat then stirred with dates and nuts and anise. Half fill buttered custard cups cover with waxed papers and steam for one hour.
Nearly 300 couples attended the Young Men's Bureau benefit dance at Danceland sponsored by the Chamber of Commerce to raise cash for its milk fund. The event featured a floor show and carnival specialties, with net proceeds near $200 to aid schoolchildren with milk for three weeks. Proceeds supplement Golden Gloves receipts for a citywide milk fund managed through schools and public health nursing. Dairy Inspector Dr. A. R. Menary oversees milk procurement.
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