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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Feb 24, 1938
Page
4
A compact cooking note explains broiling sirloin steak then finishing with a rich sauce. The method uses shortening, flour, Worcestershire sauce, Tabasco, sugar, pimentos, tomato ketchup, mushrooms, peas, salt and pepper. The steak is seared, sauce prepared, poured over, then baked at 450 F for twenty minutes.
Swedish Cookies use 4 cups sifted cake flour 1 cup sugar 1 egg well beaten 2 cups butter 1 teaspoon vanilla Cream butter with sugar until light then add egg, flour gradually and vanilla. Shape into rolls chill overnight slice or press bake 400F 4 to 5 minutes yields 5 dozen. Decorate with candied fruit nuts and colored sugar.
Two simple dressings for salads are described, featuring Piquant Dressing with mayonnaise green pepper red pepper onions celery and spices plus Sour Cream Dressing with sour cream olive oil vinegar dry mustard sugar salt and pepper.
One pound spinach with oil garlic and tomato paste. Cook until tender then brown garlic, add paste and spinach for 15 minutes. Season with salt and pepper. Recipe scales per pound for larger portions.
A classic New England corned beef hash uses cold boiled corned beef diced potatoes and parsley folded with cream or milk and butter. Cook slowly on low heat until firm, then flip like an omelet and serve hot garnished with parsley. optional onion juice adds aroma.
A quick egg dish uses six eggs divided into whites and yolks. The yolks are mashed and mixed with chopped cooked ham parsley onion and celery. The mixture fills the whites, arranged in a shallow buttered dish, covered with leftover gravy or tomato sauce and baked fifteen minutes in a moderate oven.
An AP Feature presents two clam chowder recipes to warm a Wintry audience. The New England version uses salt pork, potatoes, clams, milk and a butter sauce, while Manhattan chowder swaps tomato juice for milk and can include leftovers. Both offer economical Lent options and finalizes with parsley or carrot garnish.
A home kitchen note outlines a Glazed Cinnamon Rolls recipe with steps from dough to bake. It lists ingredients including sugar, milk, yeast, flour, currants, cinnamon and butter, and details rising, rolling, slicing, and baking at 400 F for about 40 minutes. Leftovers suggestion included.
Instructions describe a fruit ice cream option using milk tapioca sugar salt raisins crushed pineapple orange rind and whipping cream. After cooking tapioca in milk then sieving, boil raisins, drain, and cool. Combine with cold milk pineapple rind and folded whipped cream before chilling until firm.
Serve a husband pleasing egg appetizer when he’s not hungry. Fill bread rounds with yolk anchovy paste parsley and seasonings, then set an egg in each round and top with Russian dressing. Chill and garnish with watercress for an elegant, bite sized starter.
The page presents a weekly menu with breakfast, lunch, and dinner items for Monday through Sunday. Dishes include cereal, eggs, beans, pie, beef, seafood, and baked goods, with beverages and optional tea or coffee. Sidney Snow offers to supply any recipes on request.
A vintage cooking note extols carrots as affordable versatile vegetables. It outlines simmered carrots with butter and sugar, and a sweet and sour carrot dish using a carrot liquid, flour based sauce, and a hot cooking method to create a glossy, savory side.
Rice blends with meats fish chicken nuts vegetables fruits and eggs to form main dishes salads or one piece meals. When paired with fruits jam jelly eggs and milk it can create desserts appealing to children and adults. It also appears in breakfast and luncheon dishes such as plain hot rice with butter sugar and cinnamon and a stuffed turnip cup using leftover lumber and cooked rice.
A vintage recipe collection describes roasting a two or three rib beef standing roast with salt and no water, in a 300 degree oven, 18-25 minutes per pound for rare to well done, plus extra for rolled roasts. It lists tomato juice baked potatoes green beans and carrot raisin salad, plus cheese and rice roll and sausage and rice cakes. Also novel luncheon dishes like scrambled eggs over chili con carne and caviar stuffed olives canapes and pancake toppings.
Turnip shells are parboiled then filled with a meat and rice mixture seasoned with curry. The shells are topped with onion and parsley, baked with the tops on and secured with toothpicks, then served with the cooking liquid poured around.
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