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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
Aug 05, 1937
Page
8
A column discusses old English food lore from Hogg-tide to Hardicanute, Saxon meals, and early market prices. It notes prices in 1272 for hen capon and geese, 1313 egg pricing, and four daily meals with an eight to nine bedtime, plus a lavish breakfast of bread, wine, baconed fish, and sprats.
Tips from kitchens on small refinements that transform meals. Use celery water for peas, cream cheese and horseradish on chipped beef, paprika on poached eggs, and pea soup folded into vegetable dishes with bacon crumble for added flavor. Fooling junior with prune toast combines prunes, sugar, lemon and cream on toast for a dessert twist.
A humorous guide describes making imitation bear steak by marinating beef rib steaks in vinegar, broiling them rare to well done, and serving with pear steak sauce. Accompaniments include cottage fried potatoes sauteed corn and a field salad, with strong boiled coffee as the drink.
A luncheon recipe blends eggs canned asparagus tips sliced tomatoes green pepper mushrooms and butter with flour salt cream yolks and lemon juice. Melt butter sauté mushrooms pepper and flour then add cream and simmer. Whisk yolks into warmed cream lemon mixture, stir into hot sauce, fold in sliced eggs, cover and serve on buttered toast.
The listing details daily meals with breakfast options such as ready to eat cereal and bacon, lunches featuring bean loaf and veal, and dinners including veal breast and chicken casseroles. It provides tea or coffee choices and notes desserts like cheese cake and cherry cobbler for several days. several typos remain but convey a full week’s meal plan.
A nostalgic kitchen note describes making a Brown and White Roll cake with cake flour, baking powder, salt, sugar, egg whites and yolks, vanilla, melted chocolate, and a white frosting. The batter bakes quickly, is rolled in a sugar-dusted cloth, then coated with a chocolate layer for serving.
The article outlines a modern method for roasting leg of lamb contrasting old and new rules. It advises keeping the fell on, using salt and pepper, placing on a rack with fat covered by bacon if thin, not adding water, inserting a thermometer, searing at 500 F for 30 minutes, then lowering to 300 F and roasting until the center reaches about 182 F for well done, or 175 F for near done, estimating 30 minutes per pound. It emphasizes higher initial heat and the importance of thermometer readings for doneness.
A molded salmon salad recipe uses fresh or canned salmon with salt sugar flour mustard paprika and hot milk then vinegar butter and gelatin to set in a mold. Chill and serve with mayonnaise mixed with cucumber or garnish with cucumber slices.
Use 4 ounces chicken breast and 4 ounces braised tongue to form a paste with celery salt cayenne anchovy paste and mayonnaise. Spread on buttered thin bread slices, trim into rectangles, roll and fry or bake for a crisp finish. Omit anchovy paste if desired.
Crisp Sunday evenings hint at a hearty bean supper. A veteran bean man provides a method using real oven baked beans, molasses, brown sugar, and sliced bacon, cooked in a hat oven, plus canned brown bread, tomatoes, and cold dessert options like pineapple, watermelon, sherbet, or water ice.
A recipe for fancy potatoes to grace any table. Prepare potato balls cut with a French cutter, cook until tender, then finish with a milk butter and egg sauce seasoned with parsley lemon and salt. Serve hot or cold for a refined side dish.
The article notes that ancient Indian cooking rules shaped cuisine and presents a detailed Apple Chutney recipe. It lists ingredients including four pounds each of cooking apples and sugar, raisins, mustard seed, salt, blanched almonds, chilies, vinegar, green ginger, and garlic. Preparation involves simmering apples with sugar and water, then mixing with remaining ingredients, making a syrup, and sealing in jars.
Readable passages on a cookie jar habit with Northfield Nut Cookies recipe and advice on chowder origins from New England to English settlers. Adds a vegetable oysters batter recipe using eggs and corn, and a note on how dark ceilings affect perceived room height.
A nostalgic collection features a Lobster A la Poulette recipe using butter, flour, cream, stock, lemon juice, and lobster, with serving tips on toast or crackers and garnished yolk rings and white rounds. It also includes a humor filled Miss Wilma piece about late night hunger and a casual guide to removing fruit and candy stains from upholstery.
A cleaning note advises removing perspiration stains using soapy water followed by hydrogen peroxide. The method emphasizes gentle washing and oxidizing treatment to lift the stain without damaging fabric.
A tip for removing lacquer stains notes amyl acetate also called banana oil as an effective solvent. It advises cautious use and ventilation while applying to stained surfaces.
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