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This newspaper page contains 15 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Jun 16, 1938
Page
5
A luncheon menu provides a frozen fruit salad using coconut crushed pineapple white cherries peaches oranges and marshmallows with cream and mayonnaise folded in. It also offers Chopped Chicken Sandwiches Minced Ham Sandwiches and Ham Butter as variations with bread celery and pimento or pickles, all described for practical preparation.
A quirky dessert recipe outlines an Iced Orange Soup using gelatin orange juice sugar and lemon or lime juice. The method dissolves gelatin in hot juice then cools while occasionally reheating and stirring until slightly congealed. Fresh orange pulp is mixed with cordial and served in bouillon cups with orange segments.
Instructions describe making Toasted Cocoanut Ice Cream with dairy eggs sugar and vanilla. Steps include heating milk and cream, thickening with egg, cooling, then freezing with ice and salt, adding toasted coconut near the end and refreezing until firm.
A recipe for lemon catsup to season fish sauces soups and game. Includes 22 lemons juiced 2 tablespoons mustard 4 tablespoons white pepper 2 tablespoons turmeric 1 teaspoon cloves 2 teaspoons mace 2 tablespoons sugar 2 tablespoons grated radish a shallot minced 2 tablespoons salt dash cayenne. Mix stand boil pour into jars sterilize seal and age two weeks.
A feature on versatile uses for biscuit dough spanning appetizers to desserts. It covers making savory canapes with meat fish and cheese, hot breads like pinwheels and cheese biscuits, main courses with shells and pot pies, and dessert ideas such as cobblers shortcakes and fruit dumplings.
The paper lists daily meals from Monday to Sunday with breakfast lunch and dinner options. Items feature prunes cereal eggs and bacon toast coffee. soups salads and baked meats. various fishes meats and pies. Sidney Snow offers to supply any of these recipes and invites readers to write care of the paper.
Biscuit rounds filled with sausage or folded dough edges pressed, baked in hot oven. Creole sauce simmers onion garlic green pepper mushrooms flour tomatoes bay leaf parsley salt pepper. serve over turnovers or with sausage bites.
A minced recipe describes lemon biscuits with 2 cups sifted cake flour and lemon zest, and steps to blend shortening with milk into a soft dough. The method covers sifting, cutting in shortening, rolling, cutting, and layering in muffin pans with a sugar lemon topping and melted butter.
A step by step tongue in aspic method describing boiling the tongue, browning in butter, simmering with vegetables and brandy, making a gelatin stock, and assembling the mold with carrot rounds and truffles before chilling and serving. The process includes skimming fat, clarifying the stock, and layered chilling to set the final dish.
Belgium cooking is praised for excellence and this recipe for Le Waterzoie uses a whole stewing chicken simmered with onions celery leeks carrots parsley thyme and white wine. The chicken is cooked until tender then carved and served in broth with parsley garnish.
Simple variations to French dressing using mayonnaise chili sauce relish sugar and cream. Russian Dressing combines 12 cup mayonnaise 34 cup chili sauce 44 cup relish with sugar while 1 000 Island Dressing adds celery and whipped cream for service just before serving.
A brief recipe notes making two dozen biscuits by mixing main ingredients, shaping lightly, and baking in a 450 F oven for eight to ten minutes until done.
A compact recipe lists 12 frankfurters and 1 pound bacon with a sauce. It uses 1 tablespoon butter, 12 onions chopped, 1 teaspoon pepper, 1 teaspoon sugar, 1 teaspoon mustard, and 4 teaspoons Worcestershire sauce for the barbecue preparation.
Melt butter and onions, add seasoning sauce and boil. Cut 3 inch slits in frankfurters, bake 25 minutes, then baste. Lay bacon strips on a broiler rack four inches from gentle flame and cook until lightly crisp on each side, turning once.
Frenched pork loin is recommended for a special company dinner. Details on Frenching, roasting at 300 to 356 F, and 30 minutes per pound, plus suggested accompaniments like spiced cherries. Also includes mint storage and a quick crusty meat loaf glaze.
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