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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Jan 06, 1938
Page
4
A compact guide on spicy Mexican and Spanish cooking noting native ingredients, chiles, and common spices like oregano, coriander, and anise. It shares simple recipes including a green chile sandwich and a baked macaroni with chile, with practical kitchen tips and substitutions.
A nostalgic note extols Parker House rolls as timeless and loved by all ages from grandparents to children. The recipe uses milk butter sugar egg salt yeast and potatoes, with steps to mix rise roll bake in a hot oven yielding about four dozen rounds.
A simple home style recipe encourages everyday meals. It combines cooked lima beans, pork sausages, onion, green pepper and milk baked in a greased casserole for about forty minutes at 350 degrees.
A lighthearted note on how people spend Sundays ends with a recipe for curried oysters. The steps describe boiling oysters, making a curry sauce with onion, flour, butter, curry powder, oyster liquor, stock, and tomato pulp, then serving over buttered toast or fried bread.
A vintage recipe describes a Spanish omelet using butter onions olives green pepper tomatoes mushrooms and olives. The dish starts with sautéing vegetables then makes a rich egg omelet folded with a sauce center and finished with sauce poured over.
From the west comes a beefsteak side dish called Western Slaw. Combine shredded cabbage with chopped apples onions and pimentos. Mash hard boiled egg yolks with salt sugar mustard and butter, blend with vinegar then fold in whipped cream. Garnish with egg whites and parsley.
Aimed at all ages, French style hot chocolate is presented as a versatile cold weather drink and sauce. The recipe uses unsweetened chocolate water sugar and cream, melted, cooled, and folded into whipped cream, then served with hot milk. Makes eight servings and doubles as a hot fudge sauce.
A weekly menu list presents daily breakfast, lunch, dinner and supper options featuring varied dishes such as baked lamb, roast duckling, planked whitefish, creamed codfish, and scrambled eggs with chipped beef. Sidney Snow offers to supply recipes by writing to the paper.
Beets can add contrast to menus with Sour Beets made by boiling tender beets then slicing and simmering in cream and lemon juice with butter salt and pepper. Pickled Beets layer sliced beets with pepper sugar caraway and vinegar for a day or two. Cheese dishes demand slow cooking to avoid ropey texture. macaroni and cheese fondues omelets and toasted sandwiches should bake at a moderate oven until cheese softens.
Reading about canned canneries across the country sparks nostalgia for seasonal eating. The piece shares Cream Of Corn Soup with corn mash, Calcutta Sandwiches with cucumber and coconut, and a bacon flavored twist for corn sticks, offering practical kitchen ideas.
A homey holiday note leads to two rib and kraut dishes. The first uses spareribs with sauerkraut and brown sugar baked at 500F then 300F for about an hour. The casserole version browns ribs, layers kraut, adds water, and bakes two hours for tender meat.
A compact note on Russian cooking highlights a distinctive dish loin of pork with a sweet sauce. It lists ingredients bread crumbs butter jam stock port lemon rind cinnamon cloves and honey. Preparation includes boiling pork rolling in flour egg and breadcrumbs browning then serving with a jam honey stock sauce.
A pantry snack feature presents Raisin Tarts with a sugared butter nut raisin lemon egg filling baked in pastry then topped with whipped cream. Also shared is a missive from Lilly White describing a Sweet Potato Meringue dish with boiled and mashed sweet potatoes milk sugar eggs salt and a browned egg white topping.
A Dutch engineer Herr Van Wiener plans to locate 30 million gold ducats in the wreck of the Duque Florenca off the Isle of Mull using a mechanical clutching hand. The galleon, part of Philip II Armada, sank after being scuttled by Mull islanders in 1588. Cash and relics have been recovered before, but the grande sum remains unfound.
Walking through the markets we notice cocoanuts and propose a recipe. The method lists 142 cups grated fresh cocoanut, bread crumbs, cocoanut milk, sugar, melted butter, egg yolks, vanilla. Beat yolks with sugar, mix in butter, vanilla, bread crumbs, and cocoanut, moisten with coconut milk, bake in hot water in moderate oven for one hour.
Surprising croquettes use rice milk salt egg lemon rind and chopped dates. Cook rice in milk until tender, mix in egg rind sugar cool shape into croquettes coat with eggs and breadcrumbs then fry until golden. Serve with currant jelly. Dry white cloths between wool layers after washing.
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