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This newspaper page contains 17 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Dec 16, 1937
Page
8
Readable recipe fragments describe Christmas drop cakes and cookies with currants and lemon, butter, sugar, flour and eggs. Instructions mention greasing pans, buttering tins, and baking until golden, with notes on dough texture and oven time.
A homey afternoon recipe describes Baked Apple Dumplings with cream and a complete set of ingredients. Instructions mix apples with cinnamon sugar and dough, bake until golden, and finish with warm syrup and cream.
A fragmented guide describes omelet varieties with mushroom and tomato fillings. It outlines steps for a rich mushroom omelet with garlic, bread crumbs, and herbs and a tomato butter omelet with beaten eggs and butter, aiming for a flavorful main or supper dish.
A reader explains making almond brittle, lemon sticks, and peppermint sticks in a home kitchen. Instructions cover sugar, almonds, corn syrup, water, mace, peppermint, coloring, and rolling techniques for festive sweets.
A holiday soup method uses 4 pounds chicken and whale meat with curry and spices. Simmer chicken in water with apples and celery then brown vegetables and flour with curry powder and cloves before adding chicken, straining, returning meat, and serving hot with rice.
A fragmented recipe page outlines Chili con Carne with beef suet cubes onions and peppers, plus spices and water simmering until tender. It also describes baked cauliflower with oil butter salt pepper and herbs baked at low heat.
A hometown themed gift plan uses homemade treats and local items. Include two jars of homemade cookies, a fruit cake, a generous box of candies, and a small keepsake. Pack in a modest box with a simple ribbon from the local shop to evoke familiar comfort and town pride.
The page lists daily meals including breakfast lunch and dinner items with items like chicken, beef, lamb, soups, salads, pies, and desserts. It mentions beverages such as coffee and cocoa along with fruit juices and teas. Sidney Snow is credited for supplying recipes.
A readable pantry-style note describes making a cranberry ring with spiced peaches. It lists 2 quarts cranberries 2 teaspoons grated orange rind peach halves mace cloves and cinnamon in syrup. The method includes cooking cranberries until popping straining adding sugar orange rind and vinegar then baking in a mold with peach halves and chilling before serving.
The text outlines how appetizers are served before dinner, with or without surrounding items. It hints at timing and presentation but remains unclear on specific dishes or speakers.
A quirky dish called a hot salad gains attention as tastemakers debate its appeal. The recipe blends bacon, lettuce, and a warm cream sauce with sour cream sugar salt and vinegar, then tosses crisped bacon into the hot mix and serves immediately.
A historical kitchen note describes making small pimento cups filled with mashed sardines mixed with mayo. Each cup is chilled on paper doilies and finished with a decorative dollop of mayonnaise and a parsley garnish.
A rustic holiday cooking guide offers methods for sweetbreads wrapped in bacon and rich breads. It details preparation steps, browning, and baking, with notes on fat content, spices, and serving suggestions for celebratory meals.
A vintage party recipe describing cheese balls made from grated American cheese and crackers, bound with egg whites and currant jelly. Form into balls, chill, bread in crumbs, fry briefly in hot fat, then serve with currant jelly and broiled bacon strips.
A historical culinary snippet describes a Mexican style roast pork method using brine with vinegar for four days, then roasting at 375 F with frequent basting. The text also includes a dialect note about yeast rolls, detailing mixing yeast cake with warm milk, fat, salt, shortening, and flour to make dough.
An instructional culinary note describes a center stage ballet supper menu with cold water items and a gelatin mold. It lists ingredients like lemon, salt, sugar, gelatin, cucumbers, tomatoes, radishes and hard cooked eggs. The text mixes food prep with theatrical references and directions.
A Colonial style recipe describes drying figs soaking overnight then mixing with milk lemon rind and melted butter to form batter. The instructions include frying spoonfuls to golden and serving with syrup and warm water sugar drink. The piece ends with a warm note from Lilly White.
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