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This newspaper page contains 11 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Jul 16, 1936
Page
8
A dessert recipe by Mrs William E Trait. It details combining sugar cornstarch and milk to a boil, adding chocolate syrup and milk, cooking briefly, folding in marshmallows and whipped cream, then chilling and serving in sherbet glasses.
Practical household tips on stain removal and fabric care. Includes methods for desinfection of firnals and moths, milk for wine stains, lemon juice for discoloration, ironing to kill moth eggs, and a maple caramel recipe with steps and measurements.
The article outlines a weekly meal plan featuring lamb, with a Sunday feast of toast lamb and rich brown gravy, peas, beans, pineapple and cheese salad, peach shortcake and coffee. It then lists cold lamb sandwiches, tomato and rye options, and a Thursday shepherds pie style dish with mashed potatoes and a baked crust.
A historical account outlines a traditional New England boiled dinner with corned beef or ham, cabbage, turnips, potatoes, beets, carrots, and onions. It details preparation steps including simmering vegetables, layering meat and vegetables, and serving with tomato juice, bean soup, celery mint salad, and pumpkin pie as dessert.
A weekly menu list featuring breakfasts and meals across days. It includes raspberries strawberry jam coffee and milk, boiled and fried egg dishes, cakes pies and puddings, roast lamb and beef options, vegetables like potatoes spinach cabbage and carrots, and desserts such as strawberry shortcake and pineapple whip. Multiple item lines resemble a school or institutional cafeteria menu.
A fragment describes making fried chicken with steps like heating lard and butter, frying pieces, then finishing in a hot oven. The text imitates dialect and includes measures and kitchen actions such as salting, peppering, and letting the chicken rest before serving._contains period-appropriate cooking guidance.
A fragment notes a brief wait and a dining scene with Lilly White serving and pouring sauce as the chicken is prepared. The tone suggests a homely kitchen moment and a courteous household rhythm.
Recipe fragment describes washing rice, simmering in milk for two hours, dissolving gelatine in water, adding sugar and vanilla, then folding whipped cream. The text then mentions layering with chocolate or olive oil coated tray and chilling, but contains many garbled words.
Readers discuss a pineapple marmalade recipe noted on a page, recounting sample tastings and a tea visit. The instructions describe ingredients and steps including peeling shredding sugar and canning jars, with guidance to store in a cool dry place for weeks.
Peppers prepared for a Priday luncheon use fish flakes such as haddock or halibut mixed with butter flour milk and chopped hard boiled eggs. Stuffed peppers are baked with browned bread crumbs and a final butter dot. Serve with pickles or cole slaw.
A fragmented Victorian-era cooking excerpt offers fishbone guidance and recipes. It sketches patience in preparing meals and includes French Style Peas, German Style Carrots, Bacon Cheese Sandwiches, and gelatin salads. The text blends instructions with ingredient lists and cooking steps in a dense, period voice.
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