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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
Jan 14, 1937
Page
8
Fragmented recipes list ingredients and steps for cheese corn dish and sausage loaf. Mentions Mrs William Ho Moore and addresses 1100 East Church St and 116 East Church St. Includes milk cracker crumb cheese butter seasoning and baking hints. Contains noisy OCR errors but conveys two dish instructions and local attribution.
A compact guide shows how to prepare Curried Vegetables as a complete meatless meal. It details ingredients like cauliflower carrots turnip potatoes onion and celery with curry powder butter flour lemon juice tomatoes stock and rice, plus cooking steps from boiling vegetables to simmering and sieving the curry. Serves four.
A vintage recipe outlines a savory breakfast centerpiece for entertaining guests. It features pork sausages, bacon, mushrooms, tomato sauce, and parsley, cooked in bacon fat and combined with a milk and egg batter. Served in hollow bread rounds, the morsels are fried to a golden finish and garnished with fried parsley.
A rustic note details making ham stew with canned tomatoes, celery stalks, and potatoes. The method: boil ham bits, add water, tomatoes, celery, and potatoes, simmer slowly for about an hour, then finish with butter and coffee or an egg.
An article explores butter as culinary art, detailing butter preparation and colorful spreads. It covers curry butter, green butter, mustard butter, ham butter, and clarified butter methods, plus serving tips for sandwiches and presentation. The piece highlights appearance and artistry as integral to sandwich enjoyment.
A fragment from a home recipe column highlights two family dishes. Anchovy snacks mix flour butter and anchovy paste with yolk and cayenne, rolled and baked until lightly browned. The second recipe is oatmeal biscuits with shortening sugar baking powder and milk, rolled and cut, baked until crisp.
A mixed fragment recipe item describes an unusual apple cake with graham cracker crumbs and condensed milk plus a tutti frutti ice cream method. It credits a North Carolina reader and adds a pickled eggs recipe with vinegar and spices, presented in a compact, domestic tone.
A bottom round beef roast is seasoned with garlic, cloves, bay leaf, salt, and pepper and browned in olive oil. It braises with onions, celery, carrots, tomatoes, and water for about three hours, while spaghetti cooks separately, then combines with butter and Parmesan and served with a meat studded gravy over pasta.
A reader offers a practical guide to opening oysters at home. It describes selecting closed shells, scrubbing, using a sharp knife at the hinge to pry open, and saving the liquor in a bowl to enhance the dish. Steps include removing shell fragments before serving.
Dumbed down text describes a potato dish with diced potatoes green pepper onion butter flour paprika milk and bake in a moderate oven for about 20 minutes. The instruction is to melt butter add flour salt paprika and milk then mix in remaining ingredients before baking.
A mixed up weekly menu lists breakfast luncheon and dinner items by day with spelling errors and odd phrases. It mentions beverages coffee tea cocoa and various dishes such as scrambled eggs baked apples and stews. Sidney Snow offers recipes and notes on using fresh materials and avoiding waste.
A quirky home recipe outlines cream puffs and chocolate cream filling. It describes making a soft dough, baking at 400F then 350F, and a chocolate filling with milk sugar and cocoa, followed by a glossy finish. It includes cautions about timing and texture, noting egg incorporation and cooling steps.
An old kitchen note extols liver's popularity and a classic recipe for larded calves liver with bacon, carrot, parsley and onion. It explains trimming, frying in butter, making a cream sauce with flour and bouillon, then returning liver to finish until tender and brown. It emphasizes using all parts and avoiding waste.
A note on accessible chocolate recipes including fig cake and coconut devil's food with French pastry flair. Readers can order a copy of the book from Sidney Snow via the paper, as publisher offers fifteen hundred copies for Three Meals a Day subscribers. Leftover vegetables offer salad uses such as Brussels Sprouts Salad and Pickled Beet Salad with French dressing, mayonnaise, and broccoli variants.
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