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Newspaper
Miniota Herald
Location
Miniota, Manitoba, Canada
Date
Jul 15, 1948
Page
6
A mixed collection of dessert and savory notes including frozen desserts with fruit pulp and cream, cake and fruit cake style bakes, a cabbage and apple jelly mold, pork chops cooking guidance, kidney and carrot stew, veal and ham savory bake, and related pantry instructions. The items reference measurements, cooking times, and methods suitable for home kitchens.
This excerpt outlines a basic ice cream method: whip egg whites with sugar until stiff peaks, beat yolks with sugar until thick, fold in vanilla and whipped cream, then gently fold in chopped semi sweet chocolate. Freeze in a tray at the coldest setting for 2 to 3 hours to yield about one quart.
Cream together cup butter and cup sugar. Beat in one egg and one cup sour milk or buttermilk. Fold in dry ingredients gradually to form batter. Mix until smooth and bake as directed.
Mash egg yolks with sugar salt mustard vinegar and mayonnaise until smooth. Blend with chopped egg whites cabbage and chopped sweet gherkins. Chill and serve on crisp lettuce garnished with paprika. Mix well and enjoy as a tangy side salad.
Soak gelatine in cold water and dissolve over hot water. Press cheese through a ricer. Stir in gelatine and mix well. Fold in crushed pineapple, whipped cream, and mayonnaise. Turn into a ring mold rinsed with cold water.
Practical advice on lunch box design and packing. Metal boxes with compartments and thermos bottles offer durability and cleanliness, while paper and waxed paper protect foods. Plan a balanced menu with a substantial item a fruit or vegetable a simple dessert and a beverage.
Readable instructions describe trimming veal, filling six uniform pieces with stuffing, rolling and securing with toothpicks. Brown in fat, add flour and boiling water to form gravy, then bake in casserole for one hour at 375 F. Fill with stuffing before serving.
Recipe fragment for cookies using brown sugar shortening egg sour cream and nutmegs and baking powder. Mix cream sugar and egg, lift in dry ingredients, alternate with sour cream, fold in nuts, drop by teaspoon on baking sheet.
Instructions describe placing spoonfuls on a greased baking sheet and baking in a hot oven at 375 to 400 degrees Fahrenheit for 15 minutes.
Cream butter and sugar until fluffy then beat in unbeaten egg. Stir in brandy flavoring, coffee and dry ingredients. Fold in chopped raisins dates and nuts. Drop dough onto greased sheet, bake at 375 F about 15 minutes for soft cookies.
A compact cookie recipe using 1 cup thick apple sauce 1 cup raisins 1 cup chopped nuts with flour soda cinnamon cloves and shortening. Cream shortening with sugar then add egg and alternately mix in flour and apple sauce. Fold in raisins and nuts. Drop by teaspoon onto greased sheets bake at 375 F for about 15 minutes yields about 3 dozen cookies.
Melt one cup of sugar in a small saucepan until dark brown. Combine remaining sugar with milk and heat to boiling. Slowly whisk in the melted sugar then cook to 240 degrees or soft ball stage. Add butter and chopped nuts and flavoring, return to heat until creamy. Pour into buttered pans, cool, and cut into squares.
A brief instructional fragment describes combining brown sugar milk and butter and boiling until a thread forms. The text then mentions marshmallows and chopped nuts as part of a candy or dessert preparation.
A lively guide lists vegetable pairings from green beans with mushrooms to tomatoes with various vegetables. It notes parsley added to almost any vegetable improves flavor and health, and includes combos like turnips with peas, carrots with turnips, and buttered beets with onions in casseroles.
Move from the heat and add the marshmallows. Allow to cool until the pan feels just warm to the hand and then heat until smooth and creamy. Pour into a well buttered pan and mark in squares. If adding nuts, add while beating.
Instructions for making corn syrup candy with molasses and butter on sticks, yields eight large pieces. Also includes a cocoa fudge recipe with milk and vanilla, cooked to softball-soft ball stage, poured to an 8x4 inch pan, cooled, then cut into fifteen large squares.
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