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This newspaper page contains 19 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Jan 27, 1938
Page
4
A friend shared a historic menu featuring roast ducks with a stuffing of bread crumbs butter onions salt pepper and optional chopped celery. The ducks roast with sliced onion carrot water to moisture and frequent basing until browned served with currant jelly or apple sauce. Also included is a method for boiled brown rice using brown rice rinsed and cooked in salted water then rinsed to keep grains separate.
A brief recipe for Sauere Kartoffel from Austria blends sour notes with potatoes. It uses boiled potatoes, lemon, onion, vinegar, stock, bay leaf, salt and pepper, fried onion roux, then simmered together before serving.
A 3 ounce cream cheese and shortening crust recipe uses flour and two knives or a pastry blender. Blend until cohesive, chill wrapped in waxed paper, then bake hot at 450 F. Suitable for large pie shells or tarts with fruit fillings or cooked creams.
A whimsical home recipe note describes picking the prettiest rhubarb in a market town and preparing baked rhubarb for various meals. It instructs slicing stalks, adding sugar, minimal water, baking slowly until tender, with optional lemon zest or rind for flavor.
A vintage kitchen note shares deep fat frying tips for oysters and a Horseradish Hollandaise sauce. It describes heating fat to seal batter, draining oysters, crumbing, and frying 3 to 6 minutes, with an accompanying three-part butter based sauce recipe including horseradish and cream.
A luncheon bridge idea describes preparing Blushing Salad with apples, red cinnamon candy syrup, cream cheese filling, and walnuts. Core apples, make celestial apple balls, simmer in syrup, fill with cream cheese, form a rose, serve on lettuce as a colorful garnish.
A vintage sounding guide suggests disguising milk to coax children to drink. Featured recipes include Prune Milk Drink using prune juice and lemon, Tomato Milk Cocktail with tomato juice and pepper, and Pineapple Milk Drink combining milk with pineapple juice lemon juice and sugar.
A simple dressed cheese salad for endive. Mash cream cheese with cream Roquefort salt parsley and paprika to form a smooth paste. Fill endive spears with the cheese mix and dust with chopped parsley. Serve as a salad starter for guests.
Instructional vegetable dish notes for a man pleasing recipe featuring baked corn and green peppers. Ingredients include corn green pepper butter milk flour egg sugar salt and pepper with buttered crumb topping baked at 375 F for about 30 minutes yields six servings.
A scanned kitchen column shares a home baking idea for macaroons using egg whites coconut and chocolate, plus a quirky handwritten recipe for bacon wrapped bananas baked slowly. It includes whimsical language and ends with a note on sausage pairing with fruit and meal versatility.
A scrambled, typo filled menu list outlines daily breakfast lunch and dinner items including baked apples with cream, steak and kidney pie, hamburger patties, liver with au gratin potatoes, and various desserts. It notes beverages like coffee and tea and mentions recipes supplied by Sidney Snow who asks readers to "just rite care of this paper."
A compact home cooking note presents two dessert recipes: Steamed Apple Betty with bread crumbs apples and spices, steamed in a mold and served with hard sauce. and Buttermilk Sherbet combining buttermilk, sugar, crushed pineapple and egg white, frozen to a fluffy, iced texture.
A simple nut loaf cake recipe uses 1 egg extra butter and walnuts, baked in an 8 by 8 pan at 350 F for 50 minutes. The optional Frosting blends confectioners sugar egg yolks vanilla milk butter and melted chocolate until smooth for a glossy finish.
The author notes how many new recipes tempt them to use more eggs from chickens. For lunch or late supper they propose Shirred Eggs Davenport as a tempting dish.
Left over baked ham is repurposed into two dishes Creamed Shredded Ham and Ham Cutlets with detailed measurements and steps for serving. A housekeeping note advises cleaning a stained waffle iron with a mild household cleaner to restore sparkle.
A vintage recipe creates individual ramekins filled with a corn mixture and a hollow center. Each holds a pimento and an egg, baked in a water bath until eggs are set, seasoned with salt pepper paprika and Worcestershire, finished with butter.
A Sunday menu guide offers Crabmeat Newburg among many dishes. The recipe uses butter flour milk cream Worcestershire sauce salt white pepper and crab meat, with parsley and paprika as garnish. Serve on toast plus a fruit compote featuring pears apricots pineapple and bananas for a finishing flourish.
A classic method for feeding many guests with steak and onion sandwiches. Bermuda onions are sliced, tenderloin steaks broiled, and butter blended with prepared mustard applied to toast. Assemble on hot toast with onions and steak, served in hot dishes or let guests build their own.
A large glass dish holds a mound of strawberries and bananas at the center with surrounding fruit. Use the juices or skip them to ease serving and allow fruit and cake to share a plate.
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