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This newspaper page contains 15 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Aug 18, 1938
Page
5
A home dinner plan details steak as the principal meat with golden and red Bernaise sauces. It covers preparation in a single pan with buttered steaks and deep fried croquettes, plus timing to finish and plate. The red sauce blends Bernaise with tomato puree. the regular Bernaise uses shallots, tarragon, eggs, butter, and meat extract, kept hot without boiling to prevent curdling.
A recipe for using roast veal with paprika and noodles. Slice veal, brown onion in butter, stir in flour and paprika, add broth and wine or more broth, mix in meal extract and veal, simmer 15 to 20 minutes, thin with broth if needed. Serve with German fried potatoes and cole slaw, then finish with French pancakes and raspberry syrup.
A humorous note recounts a Southern cook at Hillendale Club near Baltimore revealing a secret bread roll recipe in his sleep. The tale describes heating milk, mixing lard sugar salt eggs and yeast, dissolving yeast, making a batter then dough, letting it rise shaping rolls and baking in a hot oven.
Gingerbread waffles are gaining popularity with small hostesses making dessert at the table. The recipe notes two eggs, sugar, molasses, butter, hot water, flour with cinnamon and salt, and optional whipped cream. Gelatin desserts may use fruit juice for the liquid and flavoring to contrast.
Sidney Snow explains quick picnic and porch party coffee ideas using decaffeinated coffee for flavor. He describes making iced coffee strong, brewing times for decaf, a new drip grind option, and a mocha frosting with coffee as a key ingredient, plus serving and ice methods.
A notes on hot soups for warm weather recommends keeping hot soup as a core element of a meal. Packaged soups like canned vegetable ox tail and tomato are praised for balance and price. A full hot weather menu can progress from iced tomato juice to hot vegetable soup with tiny whole wheat bread, salad, and dessert.
A homemaker can choose metal or heavy fabric pastry bags with attachments for cookies and decorations. They enable housewives to craft heart shapes flowers scallops and frills on cookies and whipped cream decorations. Even mashed potatoes can be festively fringed for a dinner.
A historical recipe describes a peas dish with butter lettuce, shelled peas, carrots, asparagus tips, and chicken broth. Simmer forty minutes to an hour, season with salt pepper and sugar, finish with chopped parsley.
A vintage style recipe outlines basic waffle batter with 2 cups flour 2 teaspoons baking powder 2 tablespoons sugar 1 teaspoon salt 3 eggs separated 1 1 4 cups milk 5 tablespoons melted butter. It explains beating yolks with milk and butter, folding in egg whites, and baking in a hot waffle iron. Variations include Walnut Waffles Blueberry Waffles Bacon Waffles and Cheese Waffles with specified add ins.
A recent lawn luncheon featured a neat sandwich that impressed with its appearance and flavor. It uses a crustless bread slice spread with cream cheese, two small sweet pickles laid across, folded corners exposing pickle tips, held by a toothpick topped with a maraschino cherry.
A dated cooking snippet describes making French fried onions by slicing Bermuda onions, dipping in milk then flour, frying until golden, and salting. It then outlines a deviled shrimps dish using cooked shrimp or canned, hard boiled eggs, white sauce, parsley, onion, paprika, and buttered crumbs baked until brown, serving 4 or 5.
This page offers practical kitchen tips from baking custards to making preserves and dressings. It covers oven timing for custards, lemon and umeboshi substitutes for vinegar in French dressing, peach preserves steps, Chantilly dressing with pineapple and cherries, quick liver preparation, beet greens with bacon, and a simple pot roast method with seared meat and initial fat.
This page lists daily meal plans from Monday to Sunday including breakfast lunch and dinner items such as sliced pineapple, minced lamb in rice, ragout of beef and broiled mackerel with varied sides. It also includes long recipe notes by Sidney Snow for mustard pickle and kitchen tips on vegetables and tomatoes.
A vintage recipe feature outlines decorative party sandwiches with a woman's touch. It includes a green whipped cream walnut sandwich and a date and pecan edge sandwich, plus a recipe for cheese croquettes fried in deep fat.
A nostalgic look at potato salad as a year round staple for luncheons and parties. It outlines warm German Kartoffelsalat with oil onion and bacon in butter, and another version with an oil vinegar dressing, onion parsley dill, salt herrings, and cucumbers.
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