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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 25, 1938
Page
4
The article discusses planning a luncheon around a single centerpiece dish to please a group of women. It highlights Italian Chicken from California and crab cakes from New Jersey as famed examples, with detailed preparation steps and ingredients to achieve standout results.
An evocative Creole dish features veal cutlets fried in bacon drippings, then simmered with onion green and red peppers tomato parsley thyme and water to a rich sauce. Serve the browned cutlets ladled with the flavorful tomato sauce for a comforting dinner.
A misread recipe page shares two methods to stay cool. First a mixed drink with chocolate syrup orange juice pineapple juice raspberry syrup and sparkling water yielding four servings. Then a tea punch syrup with orange pekoe tea lemon orange pineapple and raspberries, steeped and diluted to quart with ice.
A feature presents the whip as a versatile dessert dating to George Washington days. It details methods to flavor, thicken, and serve whips hot or cold with fruit sauces, foams, or toppings. Recipes cover apple whip, baked whip, mocha and banana variants, with suggestions for sauces and creams.
Prune butterscotch pudding mixed with milk, prunes folded in after heating, then beaten egg whites folded in. Pip into sherbet glasses with custard sauce made from eggs milk sugar and salt, cooked to coating consistency and cooled.
A weekly menu lists daily meals including breakfast options like grapefruits cereal and baked eggs with toast, lunches such as tomato bisque and lamb hash, and dinners featuring roast lamb and veal loaf with varied sides. Sidney Snow offers to supply any recipe upon request.
A dated kitchen note describes making cucumber pickles with vinegar salt sugar and spice bags. It guides selecting small cucumbers two inches long, washing, layering with a vinegar solution, and adding mustard seed cloves red peppers in separate bags before heating until the vinegar smokes gently. The mixture is jarred and sealed for two weeks of curing.
A light pineapple chiffon pie is described with a gelatin setting method. Instructions include soaking gelatin, beating yolks, cooking with pineapple and lemon juice, folding in stiffened egg whites, then filling a baked shell and topping with whipped cream.
A cool green salad features mint gelatin dissolved in hot water with lemon juice and mint leaves. The mixture is poured into a ring mold, chilled for hours, and served with peas dressed in French dressing and a bowl of mayonnaise in the center.
A collection of kitchen notes covering corn fritter batter, frying tips, and an almond cheese sandwich. Instructions include grating corn, folding in yolks and whites, adding cracker crumbs, and frying until brown. Also describes a cream cheese almond sandwich with pickles and chutney, plus hints for preparing stiff egg whites for meringue.
A compact guide of kitchen and home tips including freezing iced tea and coffee, flavor boosts with citrus rind, flour substitutions, mushroom prep, omelets with cheese, dessert ideas with gelatin and fruit, cheese and tomato canapes, caramel fluff recipe, cucumber prep for freshness, picnic ham bites, plant watering, freezing help with waxed paper, whitewashing prep, bath cap care, and chilling canapes before serving.
School days near, juniors seek party ideas to ease back to study. A quick playful treat uses orange or lemon gelatin with peach slices cut to boat shapes, sails made from paper, and toothpicks as masts. Six servings.
Try pop-overs with American cheese for lunch or dinner. Beat eggs with salt and milk into flour to form a smooth batter. Fill hot greased muffin cups with batter, layer cheese between, and bake in a 450 F oven until browned and well puffed.
Portuguese coastal dishes described including Shrimp Croquettes with onion garlic milk bread crumbs and shrimp. Also explains Gugelhoff a cake like dessert to serve with ice cream with recipe steps and rising dough method with yeast milk butter raisins lemon mace and almonds.
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