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Newspaper
High Point Enterprise
Location
High Point, North Carolina, United States of America
Date
Feb 18, 1938
Page
5
A home recipe section offers an Americanized Persian kabob for a main dish with beef rolls en brochette using hamburger bacon onions and herbs and a companion fried potatoes and onions dish. The instructions detail shaping wrapping skewering broiling and browning for a simple midweek meal.
A collection of breakfast ideas and simple dishes includes steamed apple pudding with a hard sauce, Swiss Bircher-Benner inspired Birchermuesli, a Plum Solstice salad, and a cooked Compote of Apples. The decorous instructional tone cites Mrs Gaynor Maddox of NBA Service as the writer.
Helen Vinson selected a black wool cutaway jacket suit with a flared skirt and clever stitched fronts. The outfit features curved piping to mimic breast pockets and real sleeve pockets, paired with a red silk jersey blouse, a veiled turban, a black patent handbag, and patent leather pumps.
Kinston news reports Senator Barkley from Kentucky will speak at the East Carolina Chamber of Commerce annual banquet on April 21. The event is highlighted as a major civic gathering in Kinston.
Officers and workers from 70 Baptist church district associations will meet in Greensboro March 3-4 to report on progress of the work in the state. Several outstanding speakers will be heard.
A nostalgic cookbook feature presents Jambalayah and Gypsy Casserole recipes by Helen Train Hillis, including Maître d Hôtel butter. It promotes simple, quick casseroles for small gatherings and a playful approach to cooking.
Eskimos get their vitamin C by eating raw meat. But colorful markets offer oranges lemons grapefruit and bright red tomatoes. Mexican Tomato Salad serves 4 to 6 with cream cheese filling and tangy dressing, using lemon juice olive oil vegetable oil pepper onion and spices.
Buick proclaims its new line features a valve in head straight eight design and the DYNAFLASH combustion principle, claiming superior efficiency.
A reader letter highlights popovers using a Yorkshire Pudding batter taught by Edith Key Haines known as the Popover Queen. The article details batter ratios and steps for popovers and a lemon dessert sauce, noting Haines’s cookbooks and party reputation.
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