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Newspaper
High Point Enterprise
Location
High Point, North Carolina, United States of America
Date
Jul 26, 1936
Page
10
This excerpt presents a plan for an auction day meal with lunch on site and a prepared dinner strategy. It details advance prep steps for salads and desserts, quick vegetable dishes, and seafood and meat options. It also includes a full quick menu featuring tomato juice cocktail, savory macaroni, creamed coalifioner, Parisian lettuce, caramel custard, vanilla cookies, milk, and coffee.
Collects strawberry chiffon pie and prune orange pie instructions with cream and meringue methods. Includes ingredients like gelatine, strawberries, prunes, orange rind, milk, and raisins, plus steps to cook, set, and chill fillings. Ends with a note on sheep and water.
A vintage kitchen note offers quick dessert and buffet ideas for outdoor entertaining. It provides a strawberry shortcake method with lady fingers and berries, plus buffet setups with bread trays and varied sandwich fillings, and an ice cream cake sandwich option.
Peel onions and soak in cold water with a pinch of soda. Simmer gently for 1 to 2 hours. Drain, place in a baking dish, cover with cream sauce, and bake about 15 minutes.
A list of traditional recipes including Boston Baked Beans with pork and molasses, Prune and Pineapple Salad with cream cheese, Macaroni bake with cheese and breadcrumbs, Cocoanut Cream Pie, Asparagus and Tomato Salad, Pot Pie with veal and biscuit crust, Egg custard with marshmallows, a drop batter cookie, stewed carrots in milk and flour, all with basic pantry seasonings and simple steps.
Step by step home recipe notes describe slicing potatoes in cream season with salt and pepper and baking until tender. Separate directions outline making griddle cakes with flour baking powder salt egg oatmeal evaporated milk water and shortening baked on a hot griddle.
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