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This newspaper page contains 11 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Mar 04, 1943
Page
10
A fragmented weekly menu lists breakfasts, lunches, and dinners with multiple dishes including crab crabmeat narain and creamed spinach. It mentions beverages such as tea coffee milk and notes recipes by Sidney Snow available on request.
Gladys Degner offers practical tips to extend vacuum life amid wartime shortages. Follow manufacturer instructions, maintain the motor, empty the bag regularly, and remove hair and threads that can impair suction and damage the fan. Also advises ready knowledge of family likes to ensure meals please everyone.
A recipe note by Sidney Snow explains using meat or seafood flavor to enrich a hot cream soup. Quick cooking tapioca thickens while preserving flavor, and scraps of vegetables can join the base. The piece outlines Celery Soup and Shrimp and Celery Chowder with steps, ingredients, and serving ideas for a luncheon or dinner sequence.
Oysters bisque recipe from a historic note uses bint oysters bread crumbs milk butter onion parsley and celery. The milk is sealed with crumbs then cooked in a double boiler and sieved before mixing with a white sauce and the chopped oysters. Simmer with their liquor water and vegetables then sieve and combine with the sauce.
A magazine-style excerpt offers a hash recipe using cooked meat onions garlic tomato green pepper and wine finished with mashed potatoes and parsley. It also hints at an afternoon tea menu with cinnamon toast and a banana bread recipe including bananas flour sugar butter and eggs.
In a wartime style column two designers Merry Hull and Helene Garnell showcase how to stretch a single dress with hats gloves and dickeys. A Ritz fashion show demonstrates bed ticking dimity plaid gingham and white pique outfits turning a basic dress into a complete wardrobe.
A partial recipe describes creaming sugar and butter then mashing bananas and adding them to the mixture. It instructs beating well, adding sour milk, and baking a loaf for about one hour in a slow oven at 350 degrees Fahrenheit.
The article outlines stuffed meat dishes using round steak and pork tenderloin with cabbage celery spinach and egg fillings. It provides step by step prep including browning, sauce, and baking times. Also offers a simple first course idea of hard boiled eggs dressed with shrimp.
A fragmented AP Features piece discusses ration book usage and a standardized chart for ration values. It lists various canned and dried fruit items, notes pre-war containers, and mentions Apple sauce apricots berries cherries and other fruit products with ration details and restrictions.
A housewife suggests meatless meals can be as tasty as meat dishes. The recipe uses spaghetti with salmon, parsley, tomatoes, salt, sugar and lemon juice. Boil spaghetti nine minutes in salted water, fold in flaked salmon and sauce components.
A period wartime guide explains quick frozen foods for easy planked fish dinners. It covers using quick frozen vegetables, sautéed salmon on a buttered plank, and serving with mashed potatoes and broccoli and peas. It emphasizes health, vitamins, and efficiency for busy host duties.
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