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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Mar 03, 1938
Page
4
A nostalgic guide recalls a 19th century health booster using a spring salad as a tonic. It details recipe ideas for field greens with tomatoes cucumbers and onions, plus simple dressing, and suggests serving methods for lunch or dinner. It mentions spankings as old lore and contrasts with a modern healthier approach.
A kitchen recovery dish uses bacon and eggs, cheese waffles with grilled tomatoes. Mix 2 cups cake flour baking powder and salt with 3 egg yolks milk and melted butter. Fold in stiff egg whites and American cheese then bake in a hot waffle iron with grilled tomato in each section. Crocked bacon optional.
Recipe instructions for cherry almond rings with flour sugar salt butter and milk dough folding rolling and baking steps. Includes cherry filling with sugar flour cherry juice and a two-stage bake at high then moderate heat. Yields eight servings.
A vintage chocolate souffle method using unsweetened chocolate milk sugar salt butter vanilla and eggs. Steps include melting chocolate blending with milk, thickening over a double boiler, folding in yolks and stiff whites, then baking in a water bath for about an hour. Serve with plain or whipped cream.
The long list outlines daily meal plans with breakfast lunch and dinner items from Monday to Friday. It includes various dishes such as pot roast ham beans spaghetti salmon and lamb along with desserts and beverages. A closing note offers recipes and mentions the paper’s care in compiling the menus.
Sidney Snow notes Americans cheer for Liederkranz cheese as a domestic invention. A suggested sandwich pairs rye or pumpernickel with butter and Liederkranz, topped by catsup. A mashed onion topped version blends onion tops with Liederkranz for spreading on bread or toast.
A traditional Italian sauce for vegetables served at table in a chafing dish or earthenware pot. Equal parts olive oil and butter heated with mashed anchovies garlic and optional truffles and cream. dip artichokes celery chicory peppers and other vegetables.
A vintage recipe describes a savory dish of diced hard boiled eggs in a seasoned butter sauce with onion flour bouillon and vinegar. The mix is poured over eggs in a greased casserole, topped with buttered crumbs and baked at 350 F for five minutes.
Bran Muffins recipe states sifted flour with baking powder sugar and salt. Stir in milk and beaten egg with melted butter into bran mix then fold in flour sparingly. Bake in greased muffin pans at 450 F for 20 minutes. Yields eight muffins. If sour milk is used add soda and reduce baking powder.
Clams and oysters dipped in batter fried crisp with buttered bread and condiments. Hot and cold sea food sandwiches described with variations using chopped clams horseradish lettuce. Shad season guidance includes preserving cooked meat and making jelly bouillon cups with gelatine and bouillon.
A divided custard recipe uses four eggs or eight yolks with sugar and salt, scalded milk, and syrup. Spoon a tablespoon of syrup in each greased cup, fill with milk and egg mix, bake in a hot water bath at 325 F for 35 to 40 minutes, chill and unmold to serve.
A frugal meatless dish features macaroni mixed with bread crumbs pepper green pepper cheese and eggs. The preparation steps include boiling salted macaroni draining, combining with egg yolks and cheese, folding in egg whites, then baking in a greased casserole with hot water at 350 degrees for about thirty to forty five minutes. Serves three.
A recipe for Smothered Pork Chops with apples and a brown sugar raisin sauce. It lists 6 chops 1 inch thick, salt, apples, brown sugar, flour, hot water, vinegar, and raisins. Chops are seared, then baked with sliced apples and sauce until tender serving six.
A bake dish dessert using 3 large apples sliced with Grape-Nuts and a sugar cinnamon crumble. Layer apples, sprinkle sugar and cinnamon, dot with butter, and top with a Grape-Nuts mixture. Bake covered 30 minutes then 15 more until tender, serve warm with Yankee or butterscotch hard sauce. Serves 6.
A vintage style recipe describes baking a cherry and almond ring for many occasions. It lists ingredients including butter eggs milk flour sugar cinnamon almonds cherries and baking powder, with steps to mix roll cut slice shape bake at 450 F for about 25 minutes.
A tomato based meat filling combines strained tomatoes with tapioca pepper mustard grated cheese dried beef and Worcestershire sauce. Boil tomatoes in a double boiler then add dry ingredients and boil briskly while stirring. Stir in cheese as it melts then fold in beef and sauce. Cool until thickens yields about two and a half cups.
Celery is presented as a versatile vegetable easy to overlook yet flavorful. The guide outlines two preparations Stewed Celery using a single bunch and white sauce plus braised celery fried in butter with a small splash of hot water for finishing.
A cordial ginger cake recipe is shared in a letter to Miss Wilma. The writer Lilly White details mixing sugar butter ginger cinnamon nutmeg and zest from a sermon orange or pineapple juice with eggs molasses hot water and soda, then folding in flour and baking until done. Also suggests adding thin raw apple slices to meat filling for school lunches and peanut butter sandwiches.
A vintage cooking note explains chicken livers can be used in a liver dish called Chicken Liver Hing and provides a detailed method with 32 livers butter onion eggs breadcrumbs and seasonings then suggests serving with sautéed mushrooms. It also offers a corn fritters recipe using whole kernels flour milk butter and baking powder for a luncheon dish or roast accompaniment.
Step by step guide to fry chicken in butter with salt and pepper, dip in egg and bread crumbs, and serve over tomato sauce on a hot platter. Garnish with asparagus. Also includes cleaning guidance using kerosene on tiles and porcelain sinks for a polished finish.
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