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This newspaper page contains 11 articles. Subscribers can read the full text of each article.
Newspaper
Monroe News Star
Location
Monroe, Louisiana, United States of America
Date
Aug 01, 1941
Page
8
A round bone chuck roast from Ar gour's brand is browned in a kettle then slowly simmered with onions and tomato juice. Seasoned with salt pepper and celery salt, it cooks until very tender, thickened with flour and water to a rich gravy. Serves 6-8.
Soldiers abroad receive Canteen Cookies packed for travel and nourishment. The recipe uses Spry vegetable shortening and blends orange, brown sugar, nuts, and chocolate in a quick drop cookie to bake 10 to 12 minutes, yielding about 34 dozen treats.
A vintage style cornmeal cornbread sticks recipe uses yellow corn meal sugar salt boiling water milk egg melted Vegetole and baking powder. It yields 14 sticks baked in hot pans at 375 degrees for 15 to 20 minutes.
A short recipe card describes making Corn Flake Wafers with butter, brown and granulated sugar, egg, chopped nut meats, shredded coconut, and corn flakes. Mix, shape with a tablespoon, bake at 350 degrees F for about 10 minutes yields two dozen cookies.
A compact food note describes mixing shortening and honey with egg until creamy, then sifting flour with baking powder and salt. Fold in half the dry ingredients, add All-Bran pineapple juice and chopped nuts, then finish with remaining dry ingredients. Bake time not specified.
A loaf is prepared using a waxed paper lined 44x8 inch pan and baked in a moderate oven at 350 degrees F for about 1 hour and 15 minutes yielding one loaf.
Instructions describe placing two tablespoons of Admiration coffee per cup in a cloth bag inside a Vienna coffee pot. Pour boiling water over grounds and serve with hot milk. Daily scouring and airing of the pot is advised to prevent mustiness and preserve bouquet and flavor.
Standing rib roast of beef guidelines describe selecting Armour's branded two rib loin, weighing about four to five pounds with chine bone removed. Salt and pepper per pound, fat side up in an uncovered pan, no flour or water, roast at 300 F. with times per pound for rare to well done and extra minutes for rolled beef. Use a meat thermometer as needed.
A cooking note explains roasting meat until a meat thermometer shows the target degree of doneness. It emphasizes using the thermometer to ensure accuracy and prevent undercooking or overcooking.
The passage describes heating water to boiling, pouring over ground coffee in a pan, covering and steeping for five minutes, then straining and serving with optional cream. It emphasizes removing from heat before pouring and allowing the mixture to settle.
Two tablespoons Admiration coffee per cup. Pour a small amount of boiling water over grounds in a French drip pot and allow the coffee to drip slowly. This method yields a rich aromatic brew.
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