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Newspaper
Del Rio Evening News
Location
Del Rio, Texas, United States of America
Date
Jun 06, 1935
Page
5
Lifestyle piece promotes eating outdoors for vacation atmosphere and proposes oven ready menus. It discusses planning to move dishes outside, cooking in the oven to reduce kitchen heat, and serving hot meals in outdoor settings with a sample dinner and luncheon menu including planked round steak and baked potatoes, salads, muffins, and a ginger sauce for pear desserts. The article includes recipe details and ingredient lists.
Practical guide explains dry and moist heat methods for cuts from beef pork lamb to veal. It covers selecting suitable cuts, method choice, and a step by step roasting procedure with salt and pepper, no water, fat side up, in a slow oven and approximate times per pound.
A simple relish salad combining 3 cups shredded cabbage 4 cups chopped pimentos 4% cup chopped sweet pickles 144 teaspoon salt and pepper 1% cup salad dressing. Chill ingredients then combine and serve in a bowl lined with crisp cabbage leaves.
Cut bread with heart and diamond cutters then spread with softened butter. Add red jam or jelly and pipe a border of white cream cheese around the edge for a decorative bite.
Remove crusts from bread and cut into inch slices. Dice slices into cubes inch wide. Place in pan with butter and bake in hot oven. Turn pieces to brown and become evenly buttered.
Spades and clubs cut bread into shapes then spread with mushroom mixture and decorate with pimento bits for an hors d oeuvre style presentation.
A new service idea for macaroni combines the pasta with Welsh rarebit to create a hot casserole dish. Cook 1/2 pound macaroni until tender, drain, stir with butter and milk, bake in casseroles, top with rarebit, and reheat until very hot. Optional bacon or ham may be added.
Chop fresh or canned mushrooms very fine and pan fry in butter with a touch of green pepper and onion. Stir in a little flour to absorb the fat then add cream as the mushrooms brown. Cool and spread on bread as a sandwich filling.
Remove crusts from day old bread and cut into crescents hearts rounds and rings using two cutter sizes. Shape strips pull through one circle then toast under broiler or bake in pan turning for even browning. Brush with butter and serve as accompaniment to soup or salad.
Remove crusts from fresh bread and slice thin. Spread with butter and seasoned yellow American cheese, roll and secure with a toothpick. Toast under a broiler until browned, turn for even coloring, serve hot as a soup or salad accompaniment or tea snack.
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