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This newspaper page contains 14 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Feb 04, 1937
Page
8
The weekly menu provides breakfasts with baked apples, cereal, ham and toast, plus lunches featuring bacon rarebit and casseroles. Week includes Wednesday and Saturday entries with soups, roasts, pies, and desserts. notes a Sidney Snow offer for recipe copies.
A collection of sauce recipes including mint sauce with vinegar water mint leaves and sugar pour soak strain and serve with lamb. anchovy sauce by blending anchovy paste into drawn butter. horseradish cream with mustard vinegar and cream. a caper and egg sauce for boiled mutton. notes on serving with roast beef and boiled mutton.
A fragmented recipe describes making breadsticks to accompany soup with warm milk, salt, and flour. It mentions dissolving vent in warm milk, shaping dough, letting rise, rolling out, cutting into sticks, and baking until light brown. It adds Parmesan cheese and butter, noting texture and doneness, with stray garbled terms throughout.
Mrs Alexander Georgy describes warm breakfast breads ideal for cold mornings. The piece explains two bread types yeast leavened and quick breads using chemical leaveners, notes yeast breads can be stored, and gives an Old Fashioned Coffee Ring cake recipe including ingredients, steps, and refrigerator storage tips.
The article describes Brussels sprouts cooking methods across the country, noting a standard boiled practice with melted butter and a regional recipe called Housers Sprouts With Chestnuts. It details chestnut preparation, buttering, boiling the sprouts, and baking to finish, yielding a mash of chestnuts and boiled sprouts with ample butter.
A fragmented Sunday supper recipe describes boiling oysters with green peppers, making a peppery cream sauce with cheese and butter, then serving on buttered toast. It includes oysters, peppers, cheese, Tabasco, cream, and eggs with a baked date nut dessert following.
A detailed home recipe to transform tongue into a sophisticated layered gelatin mold. It describes simmering tongue, preparing a clarified liquid with carrot and herb accents, straining, adding gelatin, and assembling a multi layer mold with carved carrot and truffle shapes. The process emphasizes chilling until firm and unmolding for service.
A page offers a compact recipe collection titled lovely chocolate recipes with fudge cake mocha frosting and coconut devil's food. The publishers offer fifteen hundred copies to Three Meals A Day readers and readers are urged to write to Sidney Snow care of the paper to receive a copy. Over 750,000 homes see the page, so act quickly to secure a copy.
A historic note on changing kitchen methods highlights tapioca as a popular thickener for gravies and stews. A chicken pot pie recipe uses tapioca, chicken pieces, milk, and baked biscuits, with steps to bake the dish in a hot oven and finish with biscuit topping.
Sidney Snow recounts the origin of Chop Suey as an American interpretation of Chinese cuisine. He notes a San Francisco view of dish invention, cites Ong Yet Nam, and outlines a traditional prepared recipe reflecting that adaptation with beef and soy sauce.
Hostess guidance on preparing appealing hors d oeuvres with cocktails. Cold sandwiches such as caviar or anchovy paste open sandwiches can be made a hour ahead, kept damp, then served. Hot bites are prepared at the last minute, with recipes including baked bread rounds with Parmesan and a warm onion liver egg mix served on toast rounds.
A dated home kitchen note shares two recipes the first guiding baked bananas with a lemon raisin sauce and the second detailing buttermilk biscuits. It includes measurements, steps to prep bananas in skins, simmering raisins, and baking biscuits, plus a tip for removing overfilled tart juices while the oven is warm.
A historical recipe for Goulash using shoulder of veal and lean pork cut into an inch pieces. Sauté with onions, butter or oil, flour, paprika, salt, pepper, then add bouillon or hot water, tomato puree, bay leaf, thyme, clove, garlic, celery, and parsley. Simmer forty five minutes, add potatoes, finish with seasoned gravy. Serve with rice pancakes and fried parsnips.
Tasty salads suitable for a bridge luncheon or buffet supper feature a shrimp dish set in an apple border with egg halves and aspic, then filled with torn lettuce and shrimp dressed in French dressing topped by mayonnaise. A cucumber boat shrimp salad follows, with steamed cucumber halves filled with shrimp and mayonnaise, decorated with pastries and whole shrimp. Also noted are 1842 Fort Riley orders about parade shouting buffaloes and beard regulations, and a mention of 4500 miles of Manchuria highways built in four years.
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