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This newspaper page contains 11 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Aug 26, 1937
Page
9
A homemaking note suggests several tea time sandwich ideas to calm nerves and please guests. Suggested fillings include almond anchovy butter with pepper and parsley, banana with raisins and cream cheese, Eastern chicken and almond paste, anchovy and cheese with mustard, liver and bacon paste, and almond with celery bound by mayonnaise on white bread.
A homey seasonal instruction for a hearty Baked Beet Soup with beef, carrots, turnips and toast. The method uses a cheesecloth bag of peppercorns cloves celery tops and bay leaf, two quarts water, long simmer, then potato dice sugar and salt, finished with dry toast.
A rustic letter from Lilly White shares homestyle dishes including a Baked Bean Loaf recipe using canned beans onion and bread crumbs and a Corn Pudding with lamb roast notes. The informal dialect adds a folksy cooking guide and menu ideas.
Try making sun daes at home with simple caramel and chocolate sauces. Use crushed nuts, candied fruit, or fruit preserves to vary textures and flavors. Add peppermint oil to fudge sauce for a minty twist and explore different extracts for unique sundae notes.
A dated recipe notes fruit as daily nutrition and presents Fruit Salad With Cheese Dressing. It lists grapefruit sections, pecan meats, and grapes on lettuce with a cheese dressing of olive oil vinegar pepper grapefruit juice salt paprika and Roquefort cheese beaten until blended.
Directions describe making vanilla ice cream by blending condensed milk water and vanilla. chilling. whipping cream to a custard like texture. folding into the chilled base. freezing in a pan. removing periodically to scrape and beat it smooth. returning to the freezer until frozen.
Practical guidance on preparing pineapples and other foods, ironing fabrics, handling jelly crystals, making sugar syrup, baking cheese biscuits with salads, avoiding hard to eat foods at parties, cooking veal slowly, and bacon frying methods. Includes stain removal steps using glycerine, boiling water, and salt with lemon juice.
A practical guide outlines chilling and handling eggs to ease shell removal, plus recipes and techniques for hors d oeuvres, dressings, and cakes. It covers mayonnaise foundations, substitutions like chicken fat, peanut butter frosting, and canned fruit prep, with notes on cooling, fresh ingredients, and storage.
The text advises ether or soap and alcohol to remove grass stains from clothes and details table service. It discusses slicing Swiss cheese thickly, serving all cheeses in ample portions, and using a pinch of salt and pepper. It explains removing iodine stains with warm water, soap suds, and household ammonia. It lists common salad greens and stronger flavors.
Instructions describe a quick dessert mixing marshmallows melted in hot water with mashed bananas and lemon juice. The mixture is cooled folded into whipped cream, then frozen in trays without stirring to set.
A recipe note says one edth of a teaspoon of celery salt may substitute for three tablespoons of chopped celery in cooked dishes. A separate tip instructs pressing hard cooked eggs or cheese through a small tea strainer over the food to create a garnish.
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