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This newspaper page contains 18 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Feb 17, 1938
Page
3
A bake guide for two or three people outlines ingredients and steps to make a single loaf with flour milk yeast and butter. Mix warm liquids with yeast then add flour and knead until smooth. Let rise overnight or until doubled, punch down, shape, bake at high heat then reduce and continue baking until done.
The article surveys popular national preparations of mushrooms, including Napolitaine style with salted boiling, garlic and tomato sauté. Spain style grilled mushrooms marinated with garlic oil and herbs. and Australian baked mushrooms with buttered dish, sour cream, parsley, shallots, lemon, and moderate oven cooking.
A grand company dessert steam served hot with hard sauce. Steam the pudding for about 1 1/4 hours then serve with a buttered hard sauce. The recipe uses melted chocolate butter sugar eggs bread crumbs milk vanilla and nut meats to create a rich steamed dessert.
A recipe fragment describes Graham Meringue Pie using crushed graham crackers with baking powder salt and a 72 cup dates walnuts vanilla mixture folded with beaten egg whites and sugar. Another dish suggests oyster plant boiled tender served with tomato sauce as an inexpensive lunch option.
Griddle cakes remain a popular breakfast dish with versatile toppings and methods. Use a rimless gridle for even browning, test heat with a water drop, and turn cakes once after bubbles form. Variations include ham, cheese, nuts, or fruit additions and syrups like maple or caramel.
A dated instruction on a home cooked menu suggests pot roast with spaghetti as a hearty, crowd pleasing meal. It provides a full recipe using beef bottom round, onions, garlic, bay leaf, butter, parsley, celery, flour, tomatoes, olives, cheese, and pasta. The method covers browning, simmering, boiling spaghetti, and serving with gravy and cheese.
A midcentury cooking note suggests frying spinach to please husbands fond of fried foods. Recipe uses 2 cups spinach, butter, egg, bread crumbs, onion, cheese, allspice, and water. Shape into balls, coat with egg and crumbs, then deep fry until golden brown and drain before serving.
Dear Miss Wilma Weums what like hominy jes don let a speck of it go to waste The letter explains a fried path and a baked path for leftover hominy The fried version uses left over hominy sliced shaped breaded and fried The baked version mashes two cups of cold hominy with two eggs butter milk and salt then bakes for about forty minutes
A traditional Pennsylvania scrapple method is shared with a recipe for Oatmeal Scrapple. It uses lean pork, a bone for stock, oatmeal, salt, pepper, and onion juice. Cook pork and bone, remove bone, grind meat, simmer with liquid, add oatmeal and seasonings, set in pans, cool, slice, and fry until crisp.
Recipe outlines a fig and date sandwich filling using dried figs dates nut meats and spices. Cook figs five minutes then drain. Mix dry ingredients with one cup fig liquid in a double boiler bring to boil then brisk boil. Add ground figs and remaining ingredients cook three minutes stir occasionally. Cool until thick enough to fill 24 cups.
A weekly menu listing daily breakfasts lunches and dinners with varied dishes such as veal shoulder roast baked spare ribs sea trout and lamb chops plus desserts and beverages. Sidney Snow offers to supply recipes upon request by writing to the newspaper.
Leftover rice makes hot cakes and waffles for breakfast. A recipe uses 1 cup cold boiled rice 1/7 cup cornmeal 3/3 cup flour and sour milk with soda and eggs. Mix dry ingredients, blend wet and dry, fold in beaten egg whites, and cook as griddle cakes or waffles.
A compact guide for easy sweets using raisins orange peel dates and condensed milk. Fruit is ground and mixed with sugar and milk, pressed into a pan, dusted with sugar, chilled overnight, then cut into bars for serving.
A winter regional salad with a banana skin cup filled with shredded celery, bananas, oranges, and grapefruit held by lettuce bed. Topped with paprika and served with a celery and ham relish filling.
A colorful luncheon dish recipe uses eggs tomatoes onion cracker crumbs and cheese. Bake custard cups in hot water at 330 for 30 minutes then unmold onto toast and serve with a cheese sauce.
A step by step recipe titled Artichoke Omelet explains nibbling artichoke leaves leads to a pleasant heart dish. It details olive oil butter garlic onion parsley artichoke hearts and eggs, with instructions to sauté and cook until done, then serve immediately.
A fragmented bake item describes Butterscotch Slices cookies mixing butter sugar eggs walnuts and vanilla. The dough rests overnight then is chilled and sliced into triangles or strips baked at high heat to yield about eight dozen cookies.
A chocolate cookie recipe instructs sifting flour with cinnamon baking powder and soda three times. Cream butter with sugar until light then beat in eggs chocolate and cream. Fold in flour gradually, roll thin, cut, sugar, and bake on greased sheet at 350 degrees for about nine minutes. Makes 214 dozen 3 inch cookies.
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