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This newspaper page contains 12 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Jul 30, 1936
Page
8
A garbled local recipe snippet describes pecan macaroons with egg whites and sugar. It mentions teapots, heat steps, and baking instructions, but many words are corrupted, leaving unclear measurements and timing.
Instructions describe frying bacon with pepper and parsley until crisp, then mixing with beaten eggs and onions. The mixture is formed into shapes and fried, with a sauce suggestion of cream or tomato. A buttered dish is baked until firm and served hot.
A list of weekly meals and dishes appears with breakfast and dinner items. Notable entries include Creel It MotS Lourh Asparagis with Chiara Bauce on Toast, Lamb Chopa Balad, Nuttered Mew Cabbage, and various desserts such as Peach Shoricake. The text reads as a breakfast dinner supper cycle with salads, fruits, and custards.
A vintage kitchen note presents Naked Corn And Green Pepper bake using corn, green pepper, milk, egg, bread crumbs, and butter. Instructions mix, simmer to thick, then bake about thirty minutes yields a serving for six. Includes unrelated poem scraps about a woman who never cooked.
An old time staple, the big round domestic cheese endures amid modern grocery shifts. Newer American cheeses are praised for mellow rich flavors and versatile use in sandwiches, desserts, casseroles, and chafing dishes. A fourth option features Zucchini with cheese, highlighting the culinary adaptability of American dairy products.
A quirky note on a miniature cooking class for children and adults plus a simple lunch recipe. The piece blends playful ideas with basic steps for a jelly salad and a chilled dessert beverage, ending with a stray line about England.
A quirky ad lib recipe notes cheese as a versatile aid for appetites and hunger, praising American cheese for melting well and appealing aroma. It cites a grand cheese course for a young night and hints at cooking uses from soup to dessert without clear details.
The text contrasts Epicurean pleasure with moderation and temperance. It argues that true enjoyment of food and drink comes from balance, self restraint, and choosing quality from one’s own garden and resources. It notes Rousseau and Other philosophers as advocates of measured indulgence.
A garbled coinage of drink ideas lists tall frosted beverages and a simple poolside date idea. It outlines recipe fragments for chocolate syrup orange pineapple juice and fruit punch style mixtures with sugar tea and sparkling water.
A column discusses breakfast habits including Pratt style toast with cheese, coffee and a tobacco pipe. It notes cheese for breakfast is common in Europe and offers tips for soft moulded desserts and heating peas to improve flavor.
A fragmented reminiscence from Lily White details a move to New York with a relative, a factory promise, and a failed return to boulgaire. It describes a first day cooking fried chicken with gravy and waffles, a distant plan for a bake in a flat pan, and hopes for a better life.
The article lists simple butter based fillings for sandwiches and batter breads. It suggests options like fancy butter with honey and ham butter by combining creamed butter with deviled ham. It also mentions a Vimento Hutter with pimentos and creamed butter.
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