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This newspaper page contains 16 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Apr 28, 1938
Page
4
A lengthy, recipe style passage instructs on preparing an asparagus timbale. It covers selecting uniform stalks, preparing and cooking asparagus, making a lemony stock, puréing, and combining with a white sauce, then molding and steaming until firm.
Cook shad roe croquettes by making a milk flour roux with butter and seasoning, folding in roe and yolk, chilling, shaping into cylinders, rolling in bread crumbs, and frying. Serve with crisp bacon strips and lemon quarters or tartar sauce. If they flatten, they still taste fine.
Jelly making yields bright, clear color with tender quivery firmness. Use medium preserving kettles and limit juice to under a quart at a time. Wash stems, cut large fruits, simmer until tender, drain without squeezing for clear jelly, and use a dripping bag for extraction.
Vintage recipe for a make ahead dessert includes black walnuts dates sugar sour cream eggs and baking powder. Prepare 24 hours before serving bake 25 minutes fold in stiffly beaten egg whites then cool pack in a tin for 24 hours slice and top with whipped cream. Also suggests stuffing prunes with cottage cheese rolling in salad dressing and serving on watercress or lettuce with French dressing.
Weekly meal plan lists breakfast lunches and dinners with items such as cream of tomato soup roast beef baked potatoes buttered spinach and fruit desserts. Noted recipes and a closing line invites Sidney Snow to supply recipes via care of the paper.
A homemaker shares a step by step method for preparing Potted Lamb Shanks in a compact kitchen. Front shoulder lamb shanks are browned in oil with onion and garlic, simmered for about 90 minutes, then finished with a wine thickened gravy. The dish yields a tender, savory meat that falls from the bone and can be scaled for two or more diners.
The guide suggests pre buying artichoke hearts in cans or jars to make artichoke appetizers. It describes topping each piece with caviar onion and olives, plus whipped egg white and yolk with mayonnaise. An asparagus based roll uses ham or dried beef and mayonnaise, with carrot sticks nuts tomatoes and peppers for flavor.
Simple codfish ideas for busy housewives include soaking steps or quick freshening by hot water, then shredding. Recipes mix codfish with butter milk green pepper eggs and cheese to create toasted breads and codfish balls with potatoes and mustard.
A brief comparison notes English boiled beef uses seasonings and dumplings rather than plain water boiled meat. It lists 3 pounds brisket, carrots, turnips, onions, thyme, bay leaf, peppercorns and dumplings, with steps to boil briefly then simmer until tender and cook dumplings just before serving.
A recipe for canned peach plum pineapple cherry or berry filling uses 232 cups drained fruit 1 cup juice 234 tablespoons tapioca sugar to taste 1 1 2 teaspoons salt 1 tablespoon butter melted. Let stand 15 minutes while pastry is prepared. Use for 9 inch pies bake 450 F 15 minutes then 350 F 30 minutes until cooked.
A family friendly dessert feature presents Butterscotch Rice Bavarian using cooked rice, milk, gelatin, sugar and nuts, folded with whipped cream and served with maple flavored cream. Also included is Buttersearth Sauce made from brown sugar corn syrup butter and cream, boiled to a soft ball state.
A distinctive salad recipe pairs finely chopped green peppers carrots chicory and pineapple with cottage cheese and Thousand Island dressing. Bind to a thick tomato slice on lettuce, top with chipped chives, serve with French dressing, and let sit for twenty minutes for a peculiar flavor.
A compact guide outlines strawberry whipped cream, maple, marshmallow, and hot chocolate fudge sauces for serving with vanilla lemon chocolate or mint ice cream. It includes sugar and fruit quantities, cooking steps, and a note about keeping a crochet hook for loosening knots.
Brightly colored homemade divinity recipe by Sidney Snow titled Divinity. Instructions describe making sugar syrups, beating egg whites, then folding in coconut vanilla and candied cherries. Final mixture poured into a pan, cooled, and cut into pieces with optional extra toasted coconut.
Old favorite jellied tomato soup with strained tomato juice, soup stock, gelatin, onion, celery, salt and tabasco. Dissolve gelatin, mix with ingredients, simmer briefly, chill until congealed, then strain and serve in bouillon cups.
Lily White shares a homely biscuit method in a dialect letter. She outlines steps from a double boiler to yeast, flour quantities, rising time, shaping two stacked biscuits, and baking at about 400 F, ending with a respectful sign off.
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