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Newspaper
Monticello Express
Location
Monticello, Iowa, United States of America
Date
Apr 06, 1939
Page
6
Demonstration by Charlotte Larson showcases recipes and techniques for orange marmalade bread, bacon curls and griddle cakes, grilled tomato bean sandwiches, pineapple parfait, and many Spry based dishes. The lesson covers pastry, frying, casseroles, and fruit desserts with Rinso and Big D flour usage.
A casserole method for pork chops baked with macaroni and a tomato catsup sauce. Includes buttered bread crumb topping and 350 degree baking. Also provides Spry based cookies and a pineapple parfait cake recipe with detailed steps and variations.
Step by step instructions for a pineapple parfait frosting using egg whites pineapple juice and cream of tartar with a double boiler method to peak and cool. Includes a Spry pie crust recipe using Big D flour Spry and water with cutting in fat and minimal lumps.
OCR text lists a jumble of foods and baking terms including chocolate mallow cake frosting cookies waffles and ice cream. It mentions Rinso Spry vanilla baking powder flour and milk with uncertain recipe details and measurements.
A collage of home cook notes detailing cake frosting and layers, creamed steak casserole, cheese macaroni bake, pineapple and pie crust bites, salmon loaf bake, whole wheat pancake waffles, and a beef patty broil. It lists Spry fat, milk, flour, sugar, and assorted seasonings with steps and bake times.
Ingredients list mentions 20 marshmallows 1% teaspoon vanilla and one half cup blanched almonds chopped. The fragment suggests a simple no bake or melt method for a confection.
A vintage style recipe describing a dessert mix with cream slices pineapple banana cherries marshmallows and nuts. Includes making a marshmallow filling folding into whipped cream chilling freezing forming cookies, then baking and chocolate buttercream frosting.
Powdered sugar cocoa salt and butter are creamed then sugar and hot liquid are alternated to make a spreadable frosting. Vanilla is added and the mixture is beaten until smooth and creamy to spread on cookies.
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