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This newspaper page contains 10 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Jun 25, 1936
Page
8
A scrambled OCR read describes a family recipe including lime salad with lime juice pineapple and apples. The text mentions mascarpone style cream cheese and mashed ingredients, with garbled references to names and objects. The fragmentary item hints at a casual kitchen preparation or catalog entry rather than a complete culinary instruction.
A guide to hospitality notes and a historic town visit followed by a detailed crab cakes recipe. It covers serving order with coleslaw, a step by step cooking method, and tips on selecting the crab meat for best texture and flavor. The text emphasizes making a strong initial impression for visitors.
Summer sandwiches vary with season and diet. The text offers recipes for Date and Almond Sandwiches Cottage Cheese and Prams Sandwich Potato Chip and Olive Sandwich and variations with mayonnaise lettuce and buttered bread.
An unclear excerpt describes mixing and beating batter with references to ingredients and steps in a scrambled form. It mentions flour, milk, sugar, and a sequence of actions like beating and venting, ending with partial, garbled phrases about Paljee and Tuli.
Readable fragments show breakfast offerings with cantaloupe and scrambled items. The text appears as a weekly menu outline with disrupted words and misprints suggesting a school or cafeteria setting. Names, dates, and locations are not clearly identifiable in the fragment.
Readable dish ideas for luncheon salads with two main salads described. Cucumbers with tomatoes, celery and onion dressed in mayonnaise served on lettuce. a vegetable jelly mold with gelatine, vinegar, lemon juice and vegetables, ring mold turned out and garnished with greens and cold meats.
Authors urging readers to reassess their kitchen range note that old, poorly insulated ranges waste energy and time. Modern ranges with better insulation and controls can save money, improve oven heat, and help homemakers prepare restaurant quality dinners, prompting consultation with a local dealer for comparisons and demonstrations.
The article muses on historic taste and table manners, arguing that a well balanced meal blends roasted meat with salad, corn, and crunchy items. It traces the primal palate to modern dining, praising textures and the comforting appeal of pleasant, crunchy foods.
The text outlines multiple asparagus based dishes including asparagus patties with chicken stock and dotted sauces. It mentions Hollandate and Spanish style preparations and notes experimentation with flats grown commercially in Great Britain to explore more uses for asparagus and related products.
Practical guide to carving meat across the grain, sharpening knives, and using a carving board. Emphasizes keeping carving knives separate, steel maintenance, and serving uniform slices. Crown roasts are described as regal yet simple to carve with clear divisions between chops.
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