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Newspaper
Monroe News Star
Location
Monroe, Louisiana, United States of America
Date
Jun 24, 1938
Page
6
A tour of Kellogg's Rice Krispies production shows cleaning and steaming rice, flavoring with malt and sugar, drying, curing, rolling to flakes, puffing in ovens, cooling, and packing. The entire line operates automatically with human oversight, and no hands touch the cereal during production.
A vintage recipe outlines a 10 lb ham baked at 300 degrees with pecans raisins and bread stuffing, wrapped in wax paper, basted with brown sugar, and finished with pineapple garnish. An upside down ham loaf combines ground ham pork crumbs eggs evaporated milk pepper packed on pineapple slices and baked long at moderate heat.
A recipe feature by Mrs. Gaynor Maddox notes salads can satisfy hot weather appetites yet be calorie dense. It provides two dishes, Potato And Sardine Aspic and Egg And Noodle Salad, with step by step mixing, chilling, and garnishing guidance.
Make a rich pie pastry by blending 1/2 cup flour 3 teaspoons butter 1 teaspoon sugar 1/4 teaspoon salt and 1 beaten egg white. Roll for undercrust. Peel core four Bartlett pears slice thinly arrange in circles. Sprinkle 3 tablespoons sugar with 2 tablespoons melted butter. Beat 2 egg yolks. Mix with 1/2 cup cream and 1/4 cup milk. Pour over pears. Bake moderate oven 20 to 30 minutes.
Sunday's menu lists breakfast with orange and grapefruit juice codfish cakes tomato sauce cornmeal muffins grape jelly coffee and milk. Dinner includes grapefruit stuffed shoulder of veal brown gravy scalloped potatoes tomatoes stuffed with peas and mint molded cucumber salad cherry pie coffee and milk. Supper features vegetable soup in cups potato and sardine aspic hot French bread stewed fruit and cookies tea and milk.
Prepare lemon gelatin per package directions, substituting pineapple juice for some water if desired. When partly congealed, fold in grated carrots and drained pineapple. Chill, stirring occasionally, then serve on lettuce leaves with mayonnaise.
A kitchen set lists steps for glazed ham with cloves and orange, onion bake, a milk bread mixture, and a rhubarb cherry conserve. It covers preparation, scoring, stuffing, boiling, baking, and finishing touches with detailed quantities and temperatures.
Six ripe firm tomatoes with chopped green pepper and onion. Seasoned with salt and pepper, butter. Halved tomatoes topped with vegetables, surrounded by frankfurters in natural casings. Bake in hot oven at 450 degrees for about 20 minutes.
Slice red apples into cubes and toss with lemon juice. Cook noodles until tender, drain, and cool. Mix with mayonnaise and a touch of Worcestershire sauce and paprika. Combine all, blend lightly, and garnish with crisp lettuce for serving.
A recipe card describes making ginger pudding with butter sugar molasses and flour. It details creaming butter and sugar, adding soda with milk, beating eggs, folding in flour, then slow baking. A separate sauce involves butter cream and eggs, cooked in a double boiler and poured over the pudding.
Boil potatoes and mash them then mix in sugar milk nutmeg allspice cinnamon salt and butter plus an egg. Stir in raisins or nuts then pour into a crust lined pie plate and bake in a moderate oven until done.
A child friendly fruit salad featuring six to seven orange segments arranged in a flower pattern on shredded lettuce. Centered with cottage cheese and topped with a teaspoon of jelly and optional shredded dates or seedless raisins.
Prepare a stuffing from soft bread parsley celery horseradish salt egg butter and hot milk. Use two salmon steaks about a pound each. Layer stuffing between steaks, bake, and baste with remaining sauce until tender. For berries, add a teaspoon vinegar per two cups to preserve color and flavor during cooking.
Mrs N favors Kellogg's Rice Krispies as a light breakfast option. She praises the snap, crackle, pop cereal for a quick, cheerful start to the day.
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