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Newspaper
High Point Enterprise
Location
High Point, North Carolina, United States of America
Date
Jul 26, 1936
Page
16
A vintage picnic guide offers campfire friendly fare including casseroles, broiled chops, camp coffee, and hot dishes. Recipes cover potato casserole, spaghetti with ham, and baked beans with step by step prep tips for outdoors dining.
When the dinner menu is light these puddings offer a satisfying end. Cottage Pudding mixes shortening sugar egg vanilla flour baking powder salt and milk to form a batter baked in a greased pan.
Dishes suited for mornings before heat builds in the kitchen. Includes recipes for Russian Goulash with veal and pork, ham mold, corned beef in aspic jelly, and lima bean salad with lettuce nests. Uses canned and fresh ingredients with notes on reheating and storage.
A collage of home kitchen recipes including chili with kidney beans and rice, picnic turnovers, barbecued sandwiches, a moulded empress pudding, steamed chocolate pudding, and a tomato bisque. Instructions cover soaking beans, browning beef, layering pastry, and serving suggestions.
Luncheon recipe uses tomato juice and crab meat with green pepper flour and cheese. Cook peppers in butter, mix with flour seasonings tomatoes and cheese then add egg. Heat milk and fold in crab meat. Serve on toast rounds and top with remaining cheese.
Instructions describe grinding or mincing 1 to 2 cups of cooked ham into a paste with 3 tablespoons of mayonnaise and 1 to 2 teaspoons prepared mustard. A thin slice of American cheese is placed inside each turnover and covered with the ham paste.
A fragment lists ingredients for a mayonnaise: one egg, one teaspoon mustard salt and sugar, two tablespoons lemon juice or vinegar, pepper, and one pint salad oil. It instructs mixing juice and seasonings, then whisking in oil gradually in a deep bowl.
A vintage boiled salad dressing method mixes sugar flour butter and mustard into a beaten egg base. Heat milk with vinegar and cayenne, pour into eggs, beat until thick, then cool and fold in whipped cream before serving.
Cut kernels from the cob, then simmer corn 20 minutes. Stir in milk salt and butter, heat through and serve immediately.
A vintage New York German restaurant attracts famed writers painters and musicians with its signature dish French fried onions with hamburger plus tips and recipes for frying onion rings cauliflower eggplant and potatoes with precise temperatures and methods.
Prepare peppers by trimming stems and removing seeds. Mix bread crumbs with thick cream and chopped mushrooms, season with salt. Lightly stuff peppers and bake until tender, serve plain or with sauce.
Three cups flour six tablespoons shortening one teaspoon salt three teaspoons baking powder. Add one cup milk soured with one fourth cup lemon juice. Roll on a floured board cut out biscuits brush with melted butter and bake in a hot oven at 400 degrees.
A new inner tube on the marker claims to hold air 2 1 2 times longer than ordinary tubes due to reduced seepage through its walls.
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