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Newspaper
Denton Journal
Location
Denton, Maryland, United States of America
Date
Jul 16, 1943
Page
3
Ground ham and pork loaf baked in a leaf pan with tapioca and seasonings. Mix tapioca with ham pork onion pepper paprika Worcestershire sauce and milk then bake at 450 F for 15 minutes, reduce to 350 F for 45 minutes, or until done. Rub bowl with garlic optional. Serve hot or cold. Serves 10.
A detailed fruitless recipe describing a Picnic Caramel Cake with 2 cups cake flour 1 cup sugar 3 eggs cup milk teaspoon vanilla and butter. The method lists sifting baking powder and salt, creaming butter and sugar adding eggs, alternating flour and milk, then baking 8x8x2 inch pan at moderate heat. Frost with Chocolate Wencer frosting once baked.
Soften cream cheese with milk. Add sugar one cup at a time blending after each addition. Add unsweetened chocolate and salt and heat until smooth. Makes enough frosting to cover an 8 by 8 by 2 inch cake or about 24 cupcakes. Refrigerate tightly covered for several days before using.
Practical kitchen notes on making stews from any affordable meat cut with vegetables, and on preparing salads with garlic-scented bowls. Guidance on measuring dry ingredients by leveling, keeping coffee fresh, and selecting ripe fruits and veal with notes on quality and fat color.
The guide explains pork should have firm white flesh with a faint pink tinge and clear white fat. It warns against dull meat with yellowish fat. It explains lamb and mutton can be distinguished by bone appearance and joint texture, noting pink flesh and fat characteristics for both, and skin removal before cooking.
Experts say meat is meat and a fancy cut offers no extra value beyond essentials like protein minerals and vitamins. Learn drying herbs storing coffee properly grinding correctly and making small portions with precise measures for efficient cooking.
A test kitchen notes that when using a liquid agent the sauce must be strained, yet such a sauce fails to achieve the creamy smooth texture of a well-made version.
A letter from Lily White describes a home canning method for chunk pickles. She details washing slicing cucumbers, brining, soaking, boiling a vinegary mix with sugar, allspice, celery, red pepper and horseradish, then repeatedly pouring hot liquid over cucumbers for several days, sealing in hot jars.
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