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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
Jun 21, 1961
Page
17
A lively feature extols fresh summer fruits from Pacific slopes with apricots cherries and berries. It offers serving ideas and recipes for apricot cherry combinations apricot sherbet and a molded apricot and cottage cheese salad noting production and preservation tips for home canning and freezing.
Fresh sweet cherries APHACOT SMOOTINE and apricot smoothie ideas recall a kitchen scene with Bing and Royal Anne cherries. A vintage recipe note describes preparing a cherry dessert sauce, a chilled apricot smoothie, and a cottage cheese fruit mixture suitable for salads or fancy serving cups.
A quirky recipe roundup offers a cool summer salad with lime gelatin and mint, plus discussable desserts and berry dishes. It mixes tips on refrigeration, fruit desserts, cookies, and a variety of using berries, cream, and syrups in simple summer treats. The fragmentary text references fresh peaches, strawberries, raspberries, and coconut flavors as part of a casual home cooking guide.
A fragmented recipe notes coconut oatmeal crisps using lard to keep cookies fresh. It lists enriched flour baking soda brown sugar quick cooking oats and lard in unspecified measures, with several garbled terms.
A compact recipe fragment shows making coconut and nut cookies. Sift flour baking soda sugar, cream lard with eggs, add oats and sifted ingredients. Stir in coconut and nuts. Roll dough into walnut sized balls, bake on sheet in a moderate oven about 375 degrees for 10 to 15 minutes yields six dozen cookies.
A quirky recipe note describes filling glassware with a strawberry milk mix and topping with an uncapped strawberry, mentioning six servings. The text reads like a fragmented kitchen tip and lacks clear names, places, or events.
Children enjoy edible Polly Lops treats made from marshmallows cereal and chocolate. The recipe guides mixing sugar water butter and marshmallows cook to a soft stage, shape into lollies, and decorate faces with chocolate features. Yield about two dozen Polly Lops.
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