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This newspaper page contains 15 articles. Subscribers can read the full text of each article.
Newspaper
Hamiota Echo
Location
Hamiota, Manitoba, Canada
Date
Dec 08, 1948
Page
6
A collage of tested kitchen directions covering desserts drinks and entrees. Recipes detail ice cream making fruit syrups banana and apricot desserts with freezing methods and optional variations. Also included are cabbage salad fruit cake loaf style bake time meat dishes veal ham and pastry stock guidance.
Cream butter and sugar, beat in one well beaten egg and one cup sour milk or buttermilk. Fold in dry ingredients gradually. This recipe yields a rich spice cake with a sour milk tang.
Deviled Cabbage Salad combines hard cooked eggs cabbage and gherkins with mayonnaise mustard paprika and vinegar served on lettuce. Cheese Ring Salad blends cottage cheese pineapple gelatine whipped cream and mayonnaise into a mold ready for chilling.
The article outlines selecting a dust proof ventilated metal lunch box with compartments and thermos, compares baskets fibre and wax paper aids, and stresses pre wrapping each item. It advises layering an order of eatable items packed compactly to prevent shifting and recommends day old bread sandwiches with soft spread to avoid soggy fillings.
Wipe and trim veal. cut into six uniform pieces. Stuff each piece, roll in flour, brown in fat, then add remaining flour and boiling water to make gravy. Place in a casserole, cover with gravy, bake one hour at 375 degrees F. Fill with stuffing.
Recipe text describes sour cream cookies with ingredients such as brown sugar shortening egg and sour cream. Directions mention creaming shortening and sugar then adding beaten egg nuts and dry ingredients folding and alternating additions. The passage is incomplete but outlines cookies preparation steps.
Grease a baking sheet and place spoonfuls on it. Bake in a hot oven at 379 to 400 degrees Fahrenheit for 15 minutes.
A vintage cookie recipe combines butter and brown sugar with brandy flavoring and strong coffee. It folds in raisins dates and chopped nuts, then bakes small drops on a greased sheet at a hot temperature for about 15 minutes.
A vintage cookie recipe lists 13 cups sifted flour 1 teaspoon soda 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon nutmeg 4 cup shortening 1 cup sugar 1 egg unbeaten 1 cup thickened apple sauce 1 cup raisins 2 cup chopped nut meats Cream shortening with sugar add egg beat then mix with flour alternately with apple sauce. Fold in raisins and nuts bake at 375 F about 15 minutes yields about three dozen cookies.
A list of vegetable pairings includes green beans with mushrooms tomatoes or celery Lima beans with tomatoes or ions Brussels Sprouts with tomatoes or celery Cabbage with lima beans green peppers or tomatoes Cauliflower with corn and mushrooms Celery with peas beans or mushrooms Corn with tomatoes or green pepper Peas with carrots onion cucumbers or turnips Parsnips with tomatoes celery or carrots Spinach as a ring must any vegetable Squash with tomatoes or corn Tomatoes with green beans ions mushrooms Corn parsnips green pepper or cabbage Turnips with peas Parsley adds flavor to many vegetables Turnips and parsnips Carrots and turnips Buttered beets and onions in casserole Green peas with mint parsley or chopped chives tomatoes celery or nest for al
Melt 24 cup of the sugar in a small saucepan and stir until dark brown in color. Combine the remaining sugar and the milk and heat to the poiling point. Then slowly add the melted sugar, stirring constantly. Cook to 240 deg F or to soft ball stage. Add butter, nuts and flavoring, remove from heat and heat until creamy. Pour into buttered pans and cut into squares.
A cooking note describes combining brown sugar milk and butter with marshmallows and nuts then boiling until a thread forms. The fragment ends with a partial instruction to resume.
Move from the heat and add the marshmallows. Allow to coo until the pan feels just warm to the hand and then heat until smooth and creamy. Pour into a well buttered pan and mark in squares. If adding nuts, add while beating.
A vintage snack method combines dark corn syrup vinegar molasses and salt heated to hard ball stage then butter is stirred in and the hot mixture is poured over popped corn. The mixture is shaped into balls around sticks with greased hands.
Cocoa sugar and salt are cooked with milk over low heat until the mixture boils. Boil without stirring until a soft ball forms in cold water. Remove from heat, add butter and vanilla, then cool to lukewarm. Heat until thickened, pour into a greased pan, and cut into 18 large squares.
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