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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Feb 26, 1942
Page
10
A period style weekly menu lists each day from Monday to Sunday with detailed meals. It includes breakfast lunch and dinner options featuring items like cereal, eggs, meats, vegetables, desserts, teas, and coffee. The note ends with Sidney Snow offering to supply recipes via the paper.
Home cooks gain ready solutions for unexpected guests or hungry households with two recipe cutouts Emergency Biscuits and Quick Coffee Cake. Ingredients include flour baking powder salt shortening milk sugar butter and cinnamon. Directions cover mixing sifting cutting in shortening and baking at high heat for 12 to 30 minutes.
The article praises hot rolls as an essential addition to meals, noting they boost a hostess’s appeal and lead to quick meal invitations. It highlights the role of small menu items in pleasing family and friends and elevating hosting success.
Mrs Alexander George presents potluck guidance and recipes for hearty gatherings. Readied hostess tips accompany dish formulas for Escalloped Oysters Benedict Macaroni Creole Cornburger Savory Pilau and White Capped Rolls with lemon frosting and nut sprinkles.
Instructions describe making Parker House rolls with yeast, mixing boiling water, dissolved yeast, flour, sugar and butter, dough rising, kneading, rolling, cutting, folding and brushing with butter, then baking on a sheet in a hot oven at 1390 degrees F for about 2 minutes.
Apple flapjacks serve with pork roasts as a grand, unusual accompaniment. Mix 1 tablespoon shortening 1 tablespoon sugar eggs milk 1 cup chopped apples cinnamon flour baking powder, sift with spices. Make a medium batter, bake on griddle, serve around pork chops. Also dress spinach with horseradish or cheese and add bacon or mushrooms.
A hearty children's lunch sandwich uses toast layers filled with crisp bacon olives and hot baked beans. Fry bacon until brown add olives heat beans and assemble with dill pickle garnish and a final toast slice for a big, filling sandwich.
A collection of lamb recipes including patties wrapped in bacon, a lamb stew ready to bake, a roast leg of lamb with fell, a stuffed cushion shoulder, and liver and bacon kebabs. Each item includes simple steps, from grinding and seasoning to roasting temperatures and serving suggestions with canned peas and potatoes.
A guide to variations of French dressing for salads and fruit dishes, with a base recipe including vinegar oil mustard and paprika. Variations cover fruit salads, dieters, curries, olives, pickles and mint, plus a frozen fruit salad method, and care notes on garment care and washing tags.
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