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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
Daily Review
Location
Hayward, California, United States of America
Date
Dec 30, 1962
Page
6
Frugal home menu items include a baked nut and cereal cheese tray with tomatoes and cookies, creamed ham with rice and peas, open faced sardine sandwiches with carrot parsley mayo, and a chocolate peppermint mound dessert. Dishes serve 12 to 20 portions, with steps for mixing, baking, and serving.
A sparkling fruit shrub punch recipe for a New Year buffet features pineapple juice cherry wine and lemon juice. Combine the ingredients and chill before serving with orange slices and maraschino cherries. Yields about 23 servings.
Readable segments describe a festive Romany holiday meal with smoked sausages and baked chicken. The article lists cappelletti in brodo, a cheese filling, and a Christmas to Epiphany dining cycle in Trastevere, noting courses such as pasta, roasts, and a panettone style dessert.
Fragments describe a quick blueberry pudding with frozen berries milk and sugar. Instructions mention baking powder shortening and butter, then mixing to crumble texture and spreading evenly to bake. Serve warm or cold with milk.
A lively, if garbled, recipe fragment outlines a sour cream based dressing for a mixed vegetable salad. It lists olives cucumbers asparagus radishes watercress and chives with cooked cauliflower and other vegetables. Steps describe washing tearing slicing and combining ingredients then chilling before serving for two portions.
A quirky salad and sandwich loaf recipe from Cecily Brownstone. layers of bread, chicken salad filling, cheddar cheese filling, and a green frosting decorate a multi slice loaf. Directions describe assembling with rest bread, refrigerating, and decorating with carrot and celery accents. Recipes include Chicken Salad Filling, Cheddar Cheese Filling, Mana Fillings, and Cheese Frosting.
Scottish style scones prepared with eggs sugar milk and flour, kneaded or dropped. Includes vanilla butter currant fillings and serving ideas. provides a recipe for apricot filling and crescent pastries baked at high heat with egg glaze and sugar.
A dessert inspired by Armenian flavors uses a thin pastry dough filled with a walnut and butter mixture flavored with wine. The filling is mounded in the center and baked at a low oven until lightly browned, then cooled. Leftovers store in a lightly covered container.
A fragmented old recipe discusses a light fruit dessert using baked apples simmered in cinnamon and sugar, with a custard mix and optional pecans. It mentions serving with whipped cream and sherry soaked sponge cake layers for a trifle style dessert and notes flavor variations.
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