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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Dec 17, 1936
Page
4
A short instruction fragment describes how to adjust a dish by adding a small amount more, then removing to a plate, trimming a string, covering with gravy, and sprinkling chopped parsley if bacon is not desired, with a dressing prepared as for poultry.
A rustic recipe notes Spanieil chowder with 412 onions browning in butter a can red kidney beans a medium can tomatoes a large green pepper and lean ground round steak cooked half an hour then ten minutes after adding a pound of yellow cheese stirred until melted. Serves on salines by W P Diekicon Etchison.
A garbled OCR passage details home baking in Richmond with multiple recipes and steps. It mentions peanut butter bread, orange peel candy, and hot cross buns. Instructions cover creaming butter and sugar, mixing flour and baking powder, and baking buns and cake in a moderate oven.
A fragmented recipe feature describes Pineapple Ice Box Cake with steps for mixing cornstarch sugar and pineapple juice, layering in a mold and decorating with pineapple. It also outlines a Maryland Pudding using bread crumbs milk and currants baked briefly, attributed to Lilly White.
A chaotic food column lists a weekly menu with breakfast and dinner items across days, featuring scrambled terms for fruits, meats, and desserts. The text contains jumbled phrases and unclear spellings, alongside a closing note urging readers to enjoy the recipes.
An informal piece on chili con carne origins and prep from the American West notes how the dish evolved from meat stews in Mexico and the U S. It lists ingredients including ground meat onions green pepper tomatoes beans chili powder and spices with cooking steps and serving tips.
A guide to bright holiday dining suggests a fruit and green salad with cream cheese, cranberries, pimentos, and red and green peppers for color. Duck with carrot onion stock and peas is presented as a splendid hot dish option. A tip to remove fish odors is to boil vinegar in a soaped pan.
During Christmas season gatherings, hosts use chafing dishes to keep hot foods ready for long stretches. A hostess notes the difficulty of maintaining warmth for beef or leg of lamb and offers a solution by pre preparing and keeping the burner ready for extended entertaining.
A garbled but readable recipe describes Deel Roulade using 2 pounds round steak, bacon, onion, carrot, dill pickle, bouillon, and flour. The meat is rolled with bacon and vegetables, tied, dredged, browned, then simmered in bouillon until tender, yielding a hearty cold weather dish.
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