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This newspaper page contains 16 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Feb 03, 1938
Page
4
A guide contrasts spaghetti macaroni and egg noodles noting identical ingredients yet varied shapes. It highlights versatile uses from meat sauces to soups, emphasizes low cost, storage value, and easy adaptation in recipes with practical cooking tips and a simple meatless sauce.
A kitchen guide explains veal differs from beef and benefits from sour cream. Veal birds use veal steak wrapped around stuffing, browned, then simmered in sour cream to create a tender dish with a rich gravy. For each pound of veal one cup of sour cream yields ample sauce.
A family friendly Mexican rice dish with fried bananas promises fine flavor. Ingredients include rice, potato, garlic, onion, carrot, green peas, and water. The method bakes garlic in shortening, then cooks rice with vegetables until tender and fluffy.
A readable fragment describes making egg cutlets with hard boiled eggs parsley and a thick white sauce. Mix eggs with onion juice paprika and salt, spread on a buttered dish and chill. Shape with flour into even thickness, dip in egg and crumbs, fry until golden and serve with tomato or cream sauce.
A vintage recipe describes serving onions with beefsteak. Peel quartered onions and boil until soft, drain, chop fine, and drain again. Make a cream sauce with butter flour milk, add egg yolks, onion pulp, fold in beaten whites, bake 25 to 30 minutes and serve with beefsteak.
A retro recipe note offers two sandwich ideas. Cheese and 3 Mushroom Sandwich uses fresh mushrooms sautéed in butter and water on crustless white bread with sliced cheese and olive garnish. Smothered Ham Sandwich layers cooked ham with a mayonnaise and mustard filling baked until puffed and browned.
A weekly cereal and meal plan lists breakfasts, lunches, and dinners with items like rice muffins, baked apples, white meat choices, and desserts. It includes fruit beverages, cocoa, tea, and coffee, plus a closing line inviting readers to request recipes via the paper.
A novelty recipe piece describes cottage cheese rolls with yeast dough, cheese filling, and baking method, followed by kitchen tips. It includes instructions on caper use, gelatin, salads, and dessert ideas, plus food preservation and cooking hacks. The tone reflects domestic guidance with multiple named ingredients and practical steps.
A recipe outlines browning three pork chops in fat, then baking with a quick mustard vinegar water mixture. After fifteen minutes in a hot oven, sour cream is added and the dish cooks ten minutes more, basting twice.
Sometime within the next two months bake a chocolate fruit cake. It uses raisins, currants, dates, citron, orange and lemon rind, spices, molasses, jelly, and melted chocolate. Bake slowly in loaf pans for 2 to 3 hours at 250 F, then wrap and store.
Dear Miss Wilma the dressing recipe is shared as a quick mix for tomato salad dressing to keep in the ice box for emergencies. It lists tomato soup vinegar olive oil sugar Worcestershire sauce grated onion salt mustard paprika and is sealed then chilled. A note suggests adding casters to kitchen legs if the work table is slow.
The article details making salmon pudding with salt cured salmon and potatoes layered in a pie dish. It instructs salting one pound of salmon for 24 hours, layering with potatoes, pouring a milk and egg mixture, topping with breadcrumbs and butter, then baking about 30 minutes and serving with hot melted butter.
A winter riff on summer tables describes a blackeyed Susan salad. Layer lettuce, orange segments, cream cheese, and pickled walnuts with egg yolk, arranged to evoke the flower. A central ball of cream cheese is topped with a walnut slice and yolk sprinkles, served with French dressing. A side note mentions hot paraffin hardening paint leftovers.
A simple peach pie using canned peaches or fresh buys, with sugar and lemon juice. Pastry is mixed from flour salt baking powder and butter then rolled, filled with peach halves, sugar, and butter, baked hot then finished with a cream lemon topping.
A fragmented verse extols salad with ornate imagery and culinary metaphors. The unknown poet praises endive, beer, lettuce, anchovies, olives and hard boiled eggs, weaving love and spring imagery into a whimsical culinary ode.
A historical kitchen guide explains simmering shin of beef with onions celery carrots and tomatoes. It instructs extracting marrow, boiling slowly for hours, skimming fat, and seasoning with salt then chilling. It notes a citrus pie crust option using orange juice and rind for cream pies.
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