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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 29, 1937
Page
7
A lively reminiscence of cooking with herbs and spices from a French couple in America. The host recreates a steak dinner with paprika butter sauce and paprika roasted potatoes, highlighting kitchen showmanship and simple, flavorful technique.
A home baking note outlines how to make cinnamon buns with milk yeast dough, currants, and brown sugar. The recipe instructs boiling milk with shortening and salt, proofing yeast, kneading, rising, rolling, filling with sugar cinnamon and currants, forming in greased pans, rising again, baking, and brushing with a brown sugar syrup to keep the glaze soft.
A historical food note describes horseradish sauces for winter meals with apple horseradish and citron sauces. It covers whipped cream bases, timing tips, and serving chill guidance, plus cheese tea sandwich fillings with cream cheese and coconut mixture.
A practical housewife dish uses asparagus cut small mixed with flour ham and butter to form a batter. The mixture is steamed in a buttered mold for two hours and served with melted butter poured around the pudding.
Roast the goose after cleaning and singeing, truss for roasting, rub with salt, stuff with stuffing, and dredge with flour. Bake in a pan with water and onion, early high heat then low, basting until leg meat is tender, perforate skin to release fat, make a flour gravy, and serve with apples or applesauce.
A historic home recipe outlines three goose stuffing ideas. Bread stuffing uses stale bread, organs, onion, celery root, tomatoes, fat, spices and an egg. Apple stuffing combines apples, currants with optional prep. Fatale stuffing adds mashed sweet potatoes to bread mix for a richer filling.
A fragmented old recipe describes a New Year cake method, tracing housewife innovation from simple porridge mixes to refined batter. It lists ingredients such as mince meat, brown sugar, butter, and spices, and notes decoration with frosting and pastry bag technique.
A rambling description of a traditional English pie meal appears, with references to steak and kidney pie dishes, soups, salads, and beverages. The text evokes a homely kitchen scene, noting various elements of a meal, table settings, and a casual dining atmosphere without a clear single event or outcome.
A fragment describes an attractive salad table with emphasis on a well arranged display for servants. It details celery cucumber and parsley salad with chopped eggs and gherkins, instructing on cutting and mixing, and notes seven servings.
The page lists multiple daily menus including breakfast lunch and dinner for each day, with dishes such as Dutch oven lamb chops pork loin, creamed chipped beef, clams chowder, roast goose, and various desserts. It includes beverages like coffee and tea and notes recipe tips at the end.
A hazelnut mousse method describes using 1 cup cream 1 cup powdered sugar 1 cup ground hazelnuts 2 egg yolks gelatin softened in cold water 1 tablespoon milk and salt. The milk is heated, gelatin melted, then folded into yolks and nut mixture with whipped cream, churned, packed and frozen for several hours.
A recipe for Tomato Souffle using canned tomatoes and onions parsley green pepper and pepper. Butter and flour form a paste, tomato mixture thickens to a cream, egg yolks and stiff egg whites folded in, baked 25 minutes in a buttered dish. Parmesan can top before baking.
A jumble of old kitchen notes shows recipes and methods for curried eggs shrimps and fried fish with steps like sautéing onion in butter, adding flour curry powder and milk, then simmering or frying. The text blends incomplete instructions with regional spellings and dish ideas presented as a dated culinary excerpt.
A sermon warns that foods highly spiced or drenched in condiments are not suitable for children. It argues spices and condiments mask natural flavors and recommends only a small amount of salt as acceptable.
A compact recipe row offers a scrambled oyster toast with butter mushrooms capers onions tomatoes and peppers. It describes sautéing in butter, adding tomato liquid and seasonings, heating through, and serving on toasted wafers or buttered toast.
A recipe describes a potato Charlotte style dish with grated potatoes bound by egg and spices, onions fried in poultry fat, and a meat grease crust. The batter is cooked in a hot oven until browned and served with pot roast, gravy, and apple sauce. A lemon juice note speeds whipping of heavy cream.
The readable text discusses preventing deterioration of unspecified items in tins and glassware. It mentions a fruit jar, an arm diet, naked paper, and adequate sealing, but the exact context and meaning are unclear. Entities are minimal due to the fragmentary nature.
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