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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Daily Review
Location
Hayward, California, United States of America
Date
Jul 26, 1964
Page
10
Frugal Friday fare includes brisling sardines baked in olive oil with onion pepper tomatoes and sherry served in two small pie plates. Dessert option pineapple cream with custard sauce accompanies roast pork dinner and greens. Also includes chicken sticks with egg crumb coating and herb buns from the brine kitchen.
Nostalgic home baking meets convenience in Froven Chocolate Cream Torte recipe using new instant blending flour. The guide outlines a 10 serving frozen chocolate cream cake with roasted almonds, cocoa filling, and a lemon-scented chocolate topping, including precise mixing steps and baking at 400 degrees.
A vintage style recipe from Cecily Brownslave explains timbale irons for crisp batter tarts. Fill shells with whipped cream and blueberries, then fry and finish with more berries. Tips include batter consistency, timing, and iron temperature to avoid oversized tarts.
A home dessert features rhubarb with a bright mix of fruit. Instructions describe preparing rhubarb cups, a vanilla orange flavored batter, and a baked rhubarb pudding cake served warm or reheated.
A summer luncheon idea presents a cold chicken and fruit platter with a creamy orange dressing. Provides recipe details for Creamy Orange Dressing and cooked chicken preparation, plus a high fashion dress pattern ad interwoven in the text.
A vintage recipe for Piquant Fruit Salad Freeze blending fruit cocktail with sour cream gelatin. Mix sour cream lemon juice sugar and salt, dissolve gelatin, fold in drained fruit cocktail, chill until firm, then cut into squares and serve on lettuce plates. Makes 6 to 8 servings.
A Sunday-leaning recipe for chile spareribs cooks in two stages, first a brief high-heat bake, then a long moderate bake until tender. Ribs are brushed with a chili tomato sauce mix including sugar cider vinegar lemon juice chili powder garlic salt and onion powder, then sliced into portions and served with the remaining sauce.
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