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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 17, 1937
Page
8
Home kitchens can boost health and appeal by using in season citrus. The guide explains decorative grapefruit cups and baskets, cutting methods, and simple garnishes to create attractive, tasty servings for family meals and festive occasions.
A housewife shares a novel summer dessert Uncooked Plum Pudding. The recipe uses gelatin lemon juice and mixed fruits and nuts folded in, then chilled in a ring mold and unmolded to serve with whipped cream flavored with wine sauce. Optional partial freezing is suggested.
This passage urges women to value breakfast as essential for a good day. It offers illustrated, step by step recipes including pecan waffles with chilled melon and a sweet potato baked ham variant, and notes on proper mixing and cooking techniques for a nourishing start.
A household recipe outlines scallops cooked in their own juice, then finished with a cream sauce and wine. The method uses butter, flour, milk, celery salt, Parmesan, bread crumbs, and baking at 450 F until browned. Portions include 132 cups scallops and 6 tablespoons butter.
A vintage recipe for Ergs St. Catherine uses four large baked potatoes with tomato, salt and pepper, an egg in each potato shell, and a cream sauce with grated cheese baked ten minutes. The scooped potato centers are fried in bacon fat as a side.
A roadside scene turns to cooking as a pig becomes an edible dish. The text outlines Smothered Ham with a dense mixture of shire ham two inches thick cloves milk bread crumbs mustard brown sugar and onion salt. Simmer the ham with cloves for an hour then bake covered with a crumbly layer and brown sugar in a moderate oven.
The document lists daily breakfast lunch and dinner menus for Monday through Sunday with items like fresh fruit cereal shrimp roast chicken clam chowder crab cakes mackerel veal and a note that Sidney Snow will supply recipes, inviting readers to write for the kitchen guidance.
Children judge these summer beverages and recipes. Ice cream fizz uses vanilla ice cream and ginger ale served in a tall glass with a stirrer. Grape punch mixes grape juice lemon lime flavors with sugar and water, served over cracked ice. Lime fizz blends citrus juices with sugar and lime pop and ice.
A housewife collects canning ideas and follows a spiced peaches recipe. The instructions sketch boiling vinegar with spices, dissolving sugar, and simmering ripe peaches before packing in sterilized jars.
Miss Wilma receives a casual home kitchen note sharing a Southern Nut Bread recipe. It lists two and a half cups of flour, one and a half teaspoons of salt, one cup chopped pecans, three teaspoons baking powder, one cup milk, one egg, and butter as optional. The loaf bakes about one hour in a loaf pan and yields a versatile bread suitable with butter, tea, or cinnamon toast. end of note mentions cream cheese and jelly as possible spreads.
A tummer confection combines ice cream and cake to form a frozen layered dessert. It may include cream or fruit layers with sponge or angel food cake and be topped with whipped cream.
A short cooking note describes slicing three medium potatoes and frying in butter with salt and pepper, finishing with grated cheese melted in the oven. It also explains why cake batter may have a heavy bottom streak and advises extra beating when using only egg yolks.
A detailed old fashioned salad recipe for a Sunday night, featuring crisp greens watercress lettuce chicory radishes carrot endive celery tomatoes and Roquefort cheese with bacon. A garlicy dressing combines catsup vinegar olive oil pepper salt and mustard for a thickened mix served after a half hour infusion. Contains specific steps and portions for six servings.
A lively note extols hot foods to combat cold. The Hungary inspired Burgonyaleves potato soup recipe uses potatoes, onion, pimento, paprika, butter, stock or water, parsley, salt, and sour cream. Simmer until potatoes are tender then finish with sour cream. The dish promises a pleasing, stimulating flavor and comforting warmth.
A damaged recipe fragment describes cooking liver with sweetbreads. Ingredients include 2 pounds liver 1 pound sweetbreads 1/2 pound butter and chicken livers. Steps outline searing liver peeling sweetbreads frying livers then sweetbreads with Worcester sauce and garlic, finishing with butter and serving.
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