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This newspaper page contains 14 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Aug 20, 1964
Page
13
Extension agent Holly Akre urges readers to bake pies now using stir and roll pastry methods with salad oil. The article includes double crust and peach parfait pie recipes, tips on pastry texture, and ideas for using pie crusts beyond dessert, including meat and vegetable casseroles and tuna vegetable pie.
A recipe instructs cooking rice with mushrooms sautéed in butter until tender. Drain rice, combine with mushrooms, season with salt and white pepper, and serve six portions. Sliced tomatoes pair well with a French dressing using tarragon vinegar.
Fruits reach peak season this month with orchards and groceries full of ripe produce. Sue Ann Ranneberger a 4 H club member and champion pie maker in Buckeystown demonstrates pie methods and shares cherry pie recipe while her family helps with cooking and freezing fruits for later.
Garden vegetables and dairy or seafood can be set in new celery and mixed vegetable gelatin blends. A recipe outlines fresh vegetable salad with celery and onion, using lemon juice to cut sweetness and serving ideas with fried chicken and mayonnaise.
A simple four patty luncheon dish uses 1 pound ground beef seasoned with salt and pepper. Patties are pan fried and served with a sauce of onions tomatoes mushrooms sugar thyme paprika and sour cream.
A vivid recipe note describes a summer dessert of poached assorted fruits in lemonade syrup, served with a coconut butter drop cookies. It includes poaching times for peaches nectarines apricots plums grapes and guidance for making a sour cream sauce to top hamburgers.
A vintage recipe notes pork chops thin to thick for patio meals. Mix sugar soy sauce vinegar and garlic, trim fat, marinate chops in a shallow dish for four hours at room temperature, then broil slowly for flavorful results.
A revised creamy mold served with peaches uses unflavored gelatin sugar light cream milk vanilla and sour cream. Dissolve gelatin and sugar over hot water then mix in cream milk and vanilla. Chill and stir until slightly thickened, fold in sour cream, unmold, and serve with sliced peaches. Makes six servings.
A Finnish style citron fromage recipe highlights lemon flavor and molded presentation. The American version uses milk and half and half with gelatin and egg yolks. chill in a quart mold and serve with whipped cream. The section suggests using leftover cooked vegetables in omelets for lunch.
A note suggests draining tiny cocktail onions and tossing them into a green salad to add zest. The idea emphasizes how the onions’ sharp flavor can brighten a simple mix.
Lime Pie With Real Tang presents a custardy tangy filling and a meringue topping. The recipe uses lime juice and rind with corn starch for thickness, plus a flaky pastry shell and room temperature serving. To firm the set, increase corn starch. for less tang, reduce lime.
Pears and toasted almonds elevate a creamy rice pudding. The steps include a water-soaked rice, egg finish, lemon spice mix, pear arrangement, and a bake in a hot water bath until creamy and warm. Serves six with optional cream.
Family style dish uses three small green peppers stuffed with lean pork sausage and bread soaked in milk. Pepper halves are boiled briefly then baked at 350 degrees for about 35 minutes until sausage is cooked through.
A vintage recipe for soft molasses cookies describes measures for flour baking powder baking soda salt cinnamon ginger shortening sugar egg molasses and water. Dough is mixed then dropped by tablespoonfuls onto ungreased sheets and baked at 375 degrees for 8 to 10 minutes before cooling and storing in a tight container.
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