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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 21, 1937
Page
8
A recipe item from 240 North Market Street describes Cinnamon Toast sugar coated bread slices baked briefly in a hot oven. It also lists Chocolate Macaroons using butter sugar cocoa walnuts and baking powder, yielding about 50 pieces.
Sidney Snow presents a full week of meals with breakfast options such as grapefruit cereal eggs and bacon and lunch and dinner menus featuring soups stews roasts and desserts. The varied days include recipes and course pairs though some lines are garbled.
A recipe fragment describes a lemon sauce to top plain unfrosted cupcakes. It lists butter and sugar creamed, beaten egg yolks, water, lemon juice and rind, then a double boiler till thick, finished with orange juice, lemon zest, and careful stirring.
Practical guide on carving roasts and tongues with emphasis on even portions. Instructions cover knife work, separating backbone from ribs, and slicing pork veal and lamb loins. Tips note kidney fat present in loin roasts and advise cutting tongues into wafer thin slices for serving.
A guide to making cheese based sandwiches using white bread butter and cheese such as American or pimento. It suggests cutting crusts and shaping, frying slowly at low heat until cheese melts, and offers a grayere cheese and anchovy toast variation with Spanish onion and buttered bread.
The article discusses personal taste in salads with fruit and vegetable options. It describes an orange grapefruit salad and a banana coconut salad with specific serving notes and dressings, highlighting preferences for French dressing or salt as a sugar substitute.
A colonial kitchen column presents two recipes Jellied Tomato Soup and Shrimp in Cream. Jellied tomato soup uses gelatine with tomato juice stock parsley and Tabasco set to chill and serve in cups. Shrimp in Cream coats shelled shrimp with butter and cream simmering with lemon juice and pepper then served over hominy or rice.
A regional cookbook excerpt describes easeable meals using canned beans and brown bread. It includes two bread recipes Hoston Brown Bread and Bran Brown Bread plus a Brunswick Stew method with beans corn tomatoes and meat. The tone invites home gatherings and practical canning pantry cooking.
A humorous cross cultural kitchen note describes making Chicken Nemo with Spanish French German touches. Senor Uy explains cooking a partially eaten chicken. ingredients include diced vegetables olive meats and a custard dessert. meal ends with cheese and coffee.
The article outlines affordable methods for stuffing meats including cubed beef and pork tenderloin. It details fillings with cabbage celery spinach and tomato sauce, plus baking steps and seasoning. It also provides a stuffed pork tenderloin recipe with bread crumbs celery sage butter and bacon.
Despite snow and sleet, readers can enjoy Frozen Desserts at home. Maple Mouse and Mazelnut Mousse are described with ingredients and steps including maple syrup, cream, egg yolks, gelatine, and methods to fold in whipped cream, chill, and unmold. The guide emphasizes convenience and family appeal.
A recipe for a layered dessert using sweet potatoes, sliced pineapple, brown sugar, and marshmallows. Potatoes are boiled peeled sliced layered with pineapple and brown sugar, baked with pineapple juice, then topped with marshmallows and browned.
Old kitchen notes describe onion dishes like stuffed Spanish onions and onion souffle. Instructions cover parboiling peeling, mixing with herbs breadcrumbs and sage, then baking with butter. onion souffle uses milk cream yolks and stiff egg whites for a light result.
Oyster Pie serves as a practical Friday dinner solution with oysters eggs and a rich milk liquor filling. The recipe calls for a pie crust layers of oysters and eggs seasoned with butter flour lard and baking powder then baked until the crust browns. A companion sauce for baked ham uses tomato catsup tarragon vinegar butter Worcestershire and mustard mixed and heated.
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