This is just the beginning! Our collection holds over 300 years of history, including rare newspapers, obituaries, marriage records, birth records, and so much more—most of which you won’t find anywhere else!
This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Jun 15, 1971
Page
20
Food economist Virginia McLuckie promotes cottage cheese as high value low cost nutrition. The article covers production from skim milk, curd sizes, cream dressing, and labeling, plus storage tips and calorie protein calcium content, urging summer use and careful refrigeration.
Instant nonfat dry milk offers high protein and low fat options for beverages and cooking. Reconstitute per package, then stir until flakes dissolve, chill before serving, or mix with fresh milk for added nutrition. It can be added to dry ingredients, whipped with water for toppings, or folded into gelatin for desserts.
A readable overview of Cheddar and Provolone cheese types with aging notes and uses. It covers Longhorn alias, serving temperatures, packaging, and suggested dishes including Golden Cheddar Bake and Potatoes Supreme with explicit ingredient lists and cooking steps. It also details Spaghetti ala Provolone with shredded cheese and topping techniques.
Swiss Swiss is a pale yellow semi hard cheese from Switzerland with a sweet nutty flavor. American Swiss is best when it has round holes. Gruyere, similar to Swiss, is made in Wisconsin and abroad. Buy in blocks wheels cubes or slices and serve as is or in cooking. A fondue recipe is included using Wisconsin Swiss garlic white wine Kirschwasser cornstarch and spices. Transfer to a heated fondue dish and serve with bread dipped by fork.
Edam Gouda are Dutch cheeses with round Gouda and ball shaped Edam. They have a mild nutty flavor and creamy texture. Use in salads sandwiches desserts and trays. Red wax can be cut into designs. Serve chilled then room temperature for full flavor. Brick cheese described as creamy light yellow US origin semi soft with holes. Use brick in appetizers or salads.
This column presents brick shaped fish fillet combos with Brick cheese for topping bake and serve on a fish platter. It also describes Blue cheese, its texture, flavor range, and uses in appetizers salads burgers steaks and desserts with storage tips.
A great snack idea uses an 18 ounce package containing 16 to 20 slices with 1/2 cup crumbled Wisconsin Blue Cheese and 1 teaspoon garlic salt. The club style treat emphasizes bold cheese flavor and a simple preparation.
Mixed with mayonnaise to thin to spreading consistency. Spread cheese mixture on 16 to 20 thin slices. Continued on page 2.
We want people to find what they are looking for at NewspaperArchive. We are confident that we have the newspapers that will increase the value of your family history or other historical research. With our 7-day free trial, you can view the documents you find for free.
People find the most success using advanced search. Try plugging in keywords, names, dates, and locations, and get matched with results from the entire collection of newspapers at NewspaperArchive!
You can also successfully find newspapers by these browse options. Explore our archives on your own!
Browse by location and discover newspapers from all across the world.
Browse by date and find publications for a specific day or era.
Browse old newspaper publications to find specific newspapers.