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This newspaper page contains 11 articles. Subscribers can read the full text of each article.
Newspaper
High Point Enterprise
Location
High Point, North Carolina, United States of America
Date
Jul 26, 1936
Page
12
Autumn drives to boost milk consumption are echoed by home economists physicians and dietitians who stress milk’s nourishing value year round. Readable recipes use milk in creamed fish and vegetables baked custards and creamy rice with apricots.
Readable text provides two recipes: Baked Apple Dumplings and Creamed Mushrooms. Instructions cover flour pastry dough, apple filling, folding technique, and baking steps. Mushroom recipe describes washing, butter, cooking, thickening with flour, seasoning, cream, and baking with buttered dish.
Rubber handles bring comfort and style to cutlery with a cotton fabric core for strength. Black grips feature three decorative stainless steel rivets and a one-piece molded design to prevent water seepage. Tempered stainless steel retains a sharp edge for lasting performance.
A simple bake using six eggplant slices and three cups milk. Layer the eggplant with toasted bread crumbs, pour milk seasoned with salt and butter, then bake until tender.
A compact guide lists wrapped sandwich prep and fillings. Recipes include Datenut Butter, Ham and Walnut, Cheese and Olive, Carrot and Nut, Bacon and Pickle, and Pig and Peanut, with mixing steps and bread guidance.
Nutritious salad ideas for light meals with hot bread and dessert. Tuna fish salad uses tuna celery olives and mayonnaise in lettuce cups. Chicken salad features pineapple chicken celery walnuts apple rings with dressing. Salmon salad mold blends gelatine salmon celery pepper onion and mayo in a fish mold. Old Virginia salad combines macaroni beets cucumber peppers peas with dressing. Bean salad mixes baked beans onion celery and mayonnaise on lettuce with parsley.
Compact guide to inexpensive desserts using leftovers. Includes recipes for cake crumb pudding unbaked crumb pudding spiced bread pudding and steamed puddings with simple sauces. Provides ingredients such as stale cake crumbs milk eggs fruit cream and various spices.
Instructions describe a sauce made with boiled water raisins and butter thickened with cornstarch and granulated sugar then brown sugar and boiling water. Cook on low until starch is cooked then add raisins and butter for 5 minutes and serve hot or cold. Also lists luncheon items including Creamed Chipped Beef on Toast Molded Spinach Salad Baking Powder Biscuits Pears Baked in Ginger Syrup Coffee.
A simple stovetop roux is made by melting butter and stirring in flour then cheese and milk to a thick sauce. Layer cold boiled potatoes with the sauce in a baking pan, assemble in four layers, season with salt and pepper, and bake about 20 minutes.
Potatoes brabaut prepare as for boiled potatoes using small uniform tubers. Cut into lengthwise matchsticks and parboil before finishing.
A recipe for potato pups uses 2 cups cold mashed potatoes 1 cup milk and butter mixed with salt then beaten until creamy. The mixture is poured into a buttered dish and baked until set.
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