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Newspaper
High Point Enterprise
Location
High Point, North Carolina, United States of America
Date
Jul 26, 1936
Page
14
An older coffee pot can be replaced by a modern drip or percolator, with many styles and finishes. Drip pots brew clearer coffee quickly using freshly ground beans, while percolators come in valve and valveless types with varied percolation times for richer flavor.
Cut firm ripe tomatoes in halves crosswise. Sprinkle with salt pepper and sugar. Place thin sausage cake on each. Bake in moderate even.
A vintage guide promotes time saving menus for outdoor summers, proposing beer beef rolls and cucumber mold salads among many dishes. It offers steps for quick prep and advance planning with recipes for Cocoanut Crisps, Maraschino Cream, Banana Peach Sparkle, and a Chicken and Vegetable Mold served over lettuce.
Recipe outlines deep fat frying prune surprise rolls. Ingredients include twelve prunes, tomato, green chili, ham, bread crumbs, eggs, and milk. Prunes are filled with tomato, wrapped in peppers and ham, coated with egg and crumbs, then fried golden brown for six servings.
Open a can of asparagus and reserve one cup of its liquor. Rub the stems, heat the liquor with three cups milk, and make a roux with three tablespoons butter and four tablespoons flour. Whisk in a half cup cold milk, then blend into the hot mixture and cook fifteen minutes. Add strained asparagus and reheat, season with Worcestershire sauce and white pepper, then stir in the tips and serve.
A dated recipe note promotes cheese based meals as meat substitutes for Lent. It outlines Grilled Cheese Sandwiches with egg pimento onion and evaporated milk, Cheese Soup and Cheesy Toasts, plus a Scalloped Tomatoes and Cheese bake with bread crumbs baked until cheese melts.
Instructions for cream of chicken soup: simmer three cups stock with one slice onion and celery for fifteen minutes, strain. Stir in hot milk and season with pepper and butter, then blend flour into the chicken. Serve with crackers.
Cook celery and onion with rice and seasonings in boiling water for thirty minutes. Press through a sieve, then stir in hot milk and butter. Serve with crisp crackers.
Wash and slice rhubarb. Mix with sugar water and salt and steam until tender. Pour juice two cups over lemon gelatin and dissolve. Add rhubarb and pour into mold. Chill and serve for a chilled dessert.
Lobsters taste best when cooked in your kitchen as soon as they come from the market. Use a large kettle with vigorously boiling salted water, boil five minutes then 25 more minutes, and handle carefully to extract meat. Separate claws and tail, remove the intestinal vein, and savor sweet tender meat with coral garnish. If bought already boiled, ensure freshness by red shell and quick tail rebound. Prefer two small lobsters for a highly seasoned shell presentation.
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