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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 27, 1936
Page
8
A fragmented local recipe notes a dish with rice and peppers. It lists ingredients such as lemon pepper, ground materials, cheese, potatoes, water, and grated cheese to finish after baking. The author appears as Addie L. Riehl.
A recipe reads like a hotel dinner plan with beef steak sauteed in water and served with red and Bernese sauces. It details sauce preparation, including a classic Bernese style with shallots onions vinegar eggs and butter, and ends with menu suggestions such as a fruit cup salad berry pie and vanilla ice cream for guests.
The text describes a home canning process for mustard pickle with cabbage, cucumbers, onions, green peppers and spices. Steps include soaking cabbage, simmering, draining brine, making a mustard sugar mix, cooking until thick, and packing into jars for immediate eating.
Combined frankfurters with white sauce and mustard to form a filling. Spoon two tablepoons onto pastry squares, seal edges, and bake in a hot oven for about fifteen minutes until golden brown.
The list shows daily meal options for Monday Saturday and Sunday including various breakfast lunch and dinner dishes. It mentions items such as tomato juice cream of tomato soup buttered toast waffles and plates with vegetables fruit and desserts.
A verbose, recipe style note describes making a chicken pie with cooked chicken potatoes carrots and peas, using stock thickened with flour, and a pastry topping. Instructions cover mixing dough rolling, layering in a casserole, baking at 400 degrees for about 30 minutes, and serving tips.
A museum scene contrasts with traditional baking as an old fashioned loaf and thick sandwich slices clash with modern tastes. The narrative notes a puzzled look and a resorting to adjust the bread for finer sandwiches.
Readable text describes making old fashioned jelly roll variations with coconut orange filling. Includes ingredients and steps for cake batter, lemon filling, and coconut orange filling. references mixing methods and baking in a prepared pan with sugar and vanilla.
The article describes slicing bread with a hot knife to make two thin slices for sandwiches, spreading with butter, adding pickle lettuce or chicken salad, and securing with a toothpick topped by an onion or olive. It also explains making Melba toast by cutting bread into very thin slices and baking until a delicate brown.
The text describes a decorative of a howe and a recipe for Creeb Sandal and Date And Ieean Sandaddy. It lists whipped cream almond and vanilla flavors and assembling method with pecan edge and walnut topping. It notes preparation timing and storage in a damp napkin.
A compact, period style note outlines a peach meter dessert with vanilla ice cream, sponge cake, and inverted cake topping. It gives Melba sauce using raspberries and sugar, then provides a bacon and batter style bake with milk eggs and baking powder.
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