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This newspaper page contains 17 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Aug 04, 1938
Page
4
Country style cooking offers macaroni or egg noodle rings with salmon or other creamed seafood centerpieces, garnished by pineapple rings and vegetables. Recipes include toasted pineapple rings with lemon juice, carrot rice rings, and variations for oysters and codfish cakes, all highlighting pineapple as a fresh seasonal accent.
The article outlines a lamb centered menu with Sunday roast leg in brown gravy and sides, Tuesday cold lamb sandwiches or sliced meat with potato salad, and Thursday English Shepherds Pie using roast lamb and mashed potatoes. It provides a recipe for the pie including butter, gravy, onions, and baking steps.
Short season for ripe grapes prompts new uses for grape juice in puddings custards sauces sherbets and frozen desserts. Featured are Grape Juice Chiffon Dessert and Spiced Pineapple And Grape Juice with steps and ingredients, showing juice as a versatile flavoring for desserts and appetizers.
An owning wave of home pickling returns, praising the craft once at its peak fifty years ago. Gather green tomatoes onions red peppers vinegar and spices, slice vegetables, layer with salt overnight, rinse, repackage, and seal in a cool place for storage.
Sandwich ideas describe chopping lobster meat with hard boiled eggs and spreading mayonnaise between buttered bread. Variations add olives lettuce and crumbled mushroom with cream, or substitute creamed shrimp. A note mentions careful boiling of cracked eggs without leakage when both ends are cracked.
A lively feature recipe extols blueberry muffins for any meal and weather. It lists ingredients including fresh berries and mixed flour and explains folding berries into batter and baking at 420 degrees for 25 minutes yields 18 muffins.
Starting Monday and running through Saturday August 13 the American Store will host a cooking school and demonstration focused on Majestic Waterless Cookware. Miss Margaret Zane, factory representative and food expert, will lead the event showing vegetables cooked without water and roasting without an oven.
A vintage pie recipe promises heartwarming flavors with milk chocolate and filberts. It lists milk, chocolate, egg yolks, flour, sugar, salt, butter, vanilla, and chopped filberts, then instructs scalding milk with chocolate and whisking until smooth before folding in yolks and sugar.
The note lists daily menus across breakfast lunch and dinner sections with dishes like scrambled eggs baked meat loaf lamb chops and baked bluefish. It ends with a line about Sidney Snow supplying recipes and to write care of the paper.
A stovetop to baked pie method guides thickened egg mixture stirred over a double boiler, then enriched with butter and vanilla. After cooling fold in filberts, fill a baked shell, chill, top with whipped cream, and serve. Say you saw it in The News.
Mrs George Alexander AP writes from AP Feature Service with vivid salad ideas for hot weather. Tips include banana surprises with jam cheese and nuts, stuffed tomatoes with crab salad and gelatin, seafood salads with salmon and lobster, varied dressings with horseradish and Roquefort, and clever shapes and containers for serving.
A vintage gelatin mold recipe serves six to eight using grapefruit segments and grape jelly. It layers grapefruit jelly with cheese balls inside, then fills the mold with remaining fruit, cherries and almonds, and finishes with a lettuce bed and mayonnaise garnish.
A vivid hot day salad features tomato jelly encasing a celery and nut filling. Prepare gelatin soaked in cold water, simmer tomatoes, onion, celery, bay leaf, cloves, salt, paprika, and Tarragon vinegar, dissolve with the gelatin, mold, and fill the center with Celery and Nut Salad, garnish with lettuce and curled celery.
A recipe explains tartar sauce as a prime accompaniment for fried fish. It lists ingredients such as mayonnaise parsley chives capers olives cucumber pickle and tarragon vinegar with onion as an optional addition. Mix seasonings into mayonnaise to yield about 12 5 cups of tartar sauce.
A colorful frozen cheese salad with pimento olives makes an appealing center for a buffet or bridge luncheon. The recipe uses gelatin, cheese, pimentos, and heavy cream, with optional additions like mayonnaise and pecans. A note warns that molasses requires careful oven temperature to avoid burning.
Two iced cookie recipes for hot weather are shared. Galmeal Macaroons mix sugar oats coconut and vanilla, bake twelve minutes at 350. Cinnamon Crisps blend butter sugar milk sour cream baking powder and cinnamon, roll and cut into squares then bake.
A cookbook style note promotes rice as a versatile substitute for potatoes across meals. It provides a recipe: one cup uncooked white rice boiled with salt, paprika, butter, and an egg, formed into small patties, baked in a hot oven, serving with lamb or as a side. It also mentions cheese aiding summer appetites and a separate cheese dish baked at 250 F.
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