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This newspaper page contains 17 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Jul 14, 1938
Page
5
Foreign cooking methods reduce adaptation time and reveal how immigrants adapt staple vegetables. French style peas and German style carrots illustrate techniques including minty boiled peas, butter, onion, parsley, nutmeg, stock, and a browned flour sauce, with carrots simmered until tender and served hot.
A newspaper item describes Sunday breakfasts popular with families, inviting readers to a Sunday morning buffet from 10 to 12. It lists a kitchen setup including toaster waffle iron coffee pot and serves Chicken Liver Omelet with milk salt pepper butter and sautéed liver, rolled and fluffy from a bit of baking powder.
A vintage guide explains making cherry parfait with electric ice boxes. It outlines a dessert-like frozen cream mix: sugar syrup, beaten egg whites, vanilla, whipped cream, and chopped cherries folded in, then colored red if needed and frozen to a mush before thorough freezing.
A fragmented cooking note provides a battered pancake batter method. It mentions melted shortening two teaspoons baking powder twelve to three cups milk sugar one teaspoon salt two cups flour one cup blueberries and hints to fold berries into the batter then drop spoonfuls on a hot griddle and serve with butter.
A Retro AP feature extols salad molds as security and practicality in hot weather. It describes preparing meat and fruit molds with lemon gelatin, leftover meats, vegetables, and savory seasonings, plus serving suggestions and techniques to unmold neatly.
A gelatin based molded salad blends chicken broth with lemon juice and gelatin then folds in diced chicken celery eggs and pimiento. The mold is rinsed with cold water and chilled, with a gelatin mayonnaise frosting and garnish of pineapple rings.
A compact hot dinner idea for hot weather features Swiss steak with rice and a green bean garnish. The recipe covers browning onions and meat, slow baking in tomato flavored liquid, then layering rice and tomatoes before a final bake. Serves six.
A dialect filled home recipe describes spoon bread with corn meal, rice, and pork chops served with hamburg steak. It details soaking corn meal, boiling water, butter, salt, and sweet milk, plus beaten eggs folded in and baked at 350 F for about thirty minutes.
A brief diaristic line from Lilly White expresses mixed pride and request for recognition. The speaker asks if the reader is the same, using colonial dialect to convey familiarity and service. The note centers on ownership and neighborly relation through a kitchen task.
A recipe for English breakfast cake describes a batter using flour baking powder salt sugar milk and eggs. The mixture is beaten into a light dough and divided into small cakes baked for about twenty minutes and served immediately.
A dated cookbook page suggests Boston brown bread as base for varied sandwiches. It details Eggs and Asparagus Sandwiches with ham eggs and white sauce atop toasted bread and asparagus garnish, plus Bacon and Cheese Sandwiches with cheese egg and bacon mixture broiled to a golden brown, served with pickles olives and radishes.
Practical tips for cooking eggs vegetables and desserts plus cleaning methods. Boiling times for eggs range four to ten minutes and wood surfaces require benzine before varnish. Tips cover making summer fruit salad fruit cookies aluminum polish restoration double batches and quick flower revive methods with clear steps.
A festive spring note offers iced coffee and coffeecolate ideas for gatherings. It describes making iced coffee with decaf, freezing coffee into ice cubes, and a recipe for Coffolate using decaf coffee, chocolate, spices, milk, flour, sugar and egg. The instructions emphasize strong iced coffee and serving over cracked ice with optional whipped cream.
A weekly menu list shows Breakfast Lunch and Dinner options with varied entrees and side dishes. The item includes multiple days with meals like fried chicken, ham, seafood, stews, soups, and desserts, plus a closing note that Sidney Snow will supply recipes on request.
A Chicago research project by the Long Foundation of Food Research contends bread is the staff of life and enhances daily menus. The Flavor Harmony Test asks families to compare bites of bread with salad and meat to measure how bread cleanses the mouth and improves flavor.
A lobster salad recipe blends chunks of lobster with celery pineapple and almonds moistened with mayonnaise and served in the lobster shell. The note credits a Sne cook and mentions garnish with parsley and extra mayonnaise. The piece adds Los Angeles law about poking turkeys and a French Line chef praising a flavor harmony plan.
A breezy note offers warm afternoon vibes with pink lemonade ideas and a mint garnish. It shares a recipe for twelve glasses using red jelly, lemon juice, sugar, water, and ice, plus serving ware tips and a hors d oeuvres suggestion of toast walnut halves with yellow cream cheese.
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