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Newspaper
High Point Enterprise
Location
High Point, North Carolina, United States of America
Date
Jul 26, 1936
Page
15
This passage presents various banana recipes including Bananas With Bacon baked or broiled, Bananas in skins served as dessert, Priced Bananas fried with breadcrumbs, Sauteed or broiled bananas with butter, Stuffed Baked Apples with bananas, Glazed Bananas with pineapple, and Banana Waffles with bananas.
A guide to readying for picnics with pantry ideas and ready to assemble sandwiches. Includes Chicken Sandwiches Liverwurst Sandwiches Cold Stuffed Eggs Stuffed Eggs with Ham and Potato Salad with suggested ingredients and methods for spread layers and fillings.
Cut boiled potatoes into 1 to 2 inch dice. For each quart of potatoes spoon over one cup white sauce. Add 1 to 2 teaspoons salt and 1/4 teaspoon pepper.
The narrative recounts Pilgrim and Indigenous use of cranberries, praising their health value and versatility. It lists recipes and methods for cranberry juice, relish, jelly, sauce, and desserts, with steps for cooking, chilling, and serving. Cranberries are praised for ease of use and minimal prep after washing.
A compact DIY note lists five croquette methods using rice eggs and oysters. It covers Rice Croquettes with cream and nuts, Egg Croquettes with butter flour milk and parsley, and an Oyster croquette with rich white sauce. Each item includes prep steps and frying guidance.
A column on using chopped beef veal lamb and pork to craft economical meals. Recipes include veal shoulder cakes bound with bacon braised or baked 30 to 45 minutes and meat loaves baked 45 minutes to an hour with crackers or crumbs as extenders. Lamb meat balls simmer in tomato juice with spices.
Recipe notes croquettes made from mashed potatoes with butter cream and pecans. Includes shaping into balls, egg dredge, and deep frying. Also details Grape Net croquettes using ground meat grapenuts bread crumbs egg and stock, shaping into cones, frying, and serving with cream or tomato sauce.
Summer heat adds charm to pastries and desserts as readers are urged to select appropriately. The recipe outlines an orange lemon filling with sugar water egg yolks and lemon rind atop a baked nine inch pie shell and meringue topping.
A Victorian style recipe collection describes a coconut studded orange meringue pie and prune whip variation with orange segments arranged on meringu e and coconut. It includes directions for crust, filling, meringue topping, chilling, and final serving methods. A cherry criss cross pie guides lattice pastry over sour cherries with sugar and flour mix, baking steps, and serving notes.
A pea soup recipe instructs to drain peas rinse with sugar add cold water simmer twenty minutes then rub through a sieve. Scald milk mix butter and flour then gradually add to the milk, combine with the strained puree and reheat until fully cooked.
A home cookbook fragment describes baking chicken 2 to 3 pounds per piece in a casserole with cream of mushroom soup, plus green bean side dish with butter and nutmeg. It includes popular dessert and bake ideas like raisin bran muffins, gingerbread, cherry angel food, and Valentine themed treats.
Compact recipe notes describe making Luncheon Rolls from two compressed yeast cakes sugar lard milk and flour with steps for scalding milk, kneading, rising and baking. Also included are Boneless Veal Roast with potatoes and vegetables, Lemonade preparation using lemon rind juice and charged water, and Angel Food Cake method with egg whites sugar vanilla and gradual baking steps.
A simple fruit salad chilled and served with mayonnaise. Sliced bananas grapes grapefruit or orange segments halved peaches and pears arranged on surface leaves for serving.
A concise recipe describes frying smelts or other fish in corn meal and butter, then serving with parsley potatoes and tomatoes topped with grated cheese and broiled. Garnish with lemon slices.
Fresh mushrooms are recommended from market-grown stocks or canned varieties may be used. recipes include Baked Tomatoes with Mushrooms and Liver a la Poulette with steps for preparing and cooking mushrooms and meat, with butter, onions, celery, and tomato pulp.
A simple five ingredient chicken pot pie recipe combines salt paprika butter tapioca chicken milk or stock and biscuits. Bake at 425 degrees F for about 25 minutes then top with biscuits and bake 12 to 15 minutes until browned serving four.
Recipe describes making amber raisin pie with a double crust. Steps include washing raisins, boiling sugar and water to a golden caramel, adding milk and cream, thinning with a cornstarch mix, returning to a boil, adding raisins and vanilla, then filling the pastry crust and baking at 425 degrees for 30 minutes to serve six.
A vintage list detailing household etiquette and practical tips. It warns against dry cleaning at home and leaving children unattended while visiting. It urges sun drying toothbrushes weekly, hanging clothes, turning off lights, and proper food storage and reuse of leftovers.
Beat 1 cup sugar and 1 egg until creamy then add a pinch of salt and thin with vinegar to taste. Pour over cabbage salad for a delicious finish.
A simple layered bake combines corn, canned tomatoes and cottage cheese with cracker crumbs. Layer corn then tomatoes and cheese, repeat, top with crumbs and butter, bake 1 to 2 hours in a moderate oven.
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