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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 20, 1944
Page
10
A detailed weekly menu list outlines breakfast lunch and dinner options for each day, featuring items like glazed onions, shrimp cocktail, duck a la Creole, spaghetti with meatballs, broiled lamb chops, and pork chops with scalloped potatoes. Beverages include coffee tea cocoa and various milk options. desserts include pies, puddings, fruit compotes, and cakes.
A fragmentary wartime note recalls barbecued roast as an extra special treat and ponders rationing points. The text mixes exclamations and stray phrases about payments and days.
Washington reports a surge in youth hosteling as war limits travel and rail use. Justin Cline notes low daily costs and flexible tours from Maine to California, with routes, cooking, and shared quarters. RAF flyers and others praise inexpensive, relaxing trips while officials back hosteling to conserve transport.
The text describes budget cooking under rationing with a plan for a 3 to 4 pound roast stretched over two or three meals. It details a barbecued roast method using oil, vinegar, beef stock, and spices, and offers a calf s liver Italian style recipe with wine and mushrooms. Metropolitan Chicago has about 1000 churches.
A practical feature promoting green and yellow vegetables and citrus fruits as part of daily meals. Includes two sample menus: Salad Chiffonade with greens grapefruit segments and French dressing, and a Cold Cut Salad Sandwich Plate with bread meats cheese and garnishes.
A fish dinner can be a satisfying affair beyond a simple broiled fillet. The housewife who invests time in preparing fish dinners can save meat points and enjoy a pleasing, flavorful New England style meal. The recipe notes salt ash and freshening steps for 2 pounds of fish.
Readable recipe fragment lists prepare Y% pound salt pork 12 raw beets 2 pounds small potatoes 2 cups small onions 2 cups white sauce 2 hard boiled eggs chopped. Fry pork until crisp then cook vegetables separately. Place fish on hot platter with white sauce and chopped eggs. Garnish with pork and vegetables arranging beets potatoes onions and pork strips on the platter.
A vintage recipe outlines Lemon Chiffon Pie using three egg yolks, sugar, gelatin, lemon juice and rind, folded into stiff egg whites, baked shell, and chilling for a firm filling. An Alaska bees shipment from Seattle aids pollination and honey production to bolster farming in Fairbanks.
A quick cream of vegetable soup using spinach or peas from quick frozen packs. Instructions cover cooking, mashing, and thickening with milk, plus a corn and tomato chowder adaptation. Mentions dining efficiency for busy cooks and notes on nicotine metal salts as insecticide developments by the Department of Agriculture.
A vintage home recipe item detailing a chicken souffle built from leftovers. Ingredients include quick cooking tapioca, milk, stock, chopped chicken, parsley, eggs, and seasonings. The method uses a double boiler, folding in beaten egg whites, then baking in a water bath at 350 F for 50 to 60 minutes until firm. Serves six.
A vintage guide to summer fruit salads offers two practical options. Peach Cup Salad combines canned peaches with celery nuts raisins and apple butter served in twin lettuce nests with mayonnaise between halves. Brasilian Salad uses grapes orange pulp Brazil nuts and French dressing on crisp lettuce for a refreshing course.
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