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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
Mar 17, 1938
Page
4
Lent menus feature fish eggs cheese vegetables and macaroni spaghetti and egg noodles. The article highlights economical, balanced meals using macaroni as a versatile base, with recipes like Spanish Macaroni Casserole Spaghetti With Eggs and Vegetable Ring With Buttered Noodles plus tips on cooking and serving for year round appeal.
A wholesome after school treat idea for mothers to impress children and neighbors. The recipe blends flour milk eggs nutmeg salt and butter with a splash of strawberry jam and rich cream to create light browned pancakes.
A humorous note extols potato fritters as a tempting indulgence while dieting. It provides a recipe using grated potatoes egg onion juice parsley bread crumbs baking powder and salt, with instructions to drain moisture, mix, shape spoonfuls, fry until golden, and serve with beefsteak.
Cook pancakes one at a time on a hot platter then spread lightly with strawberry jam and roll. Repeat with remaining batter. Serve each pancake with a spoonful of thick cream for a sweet finish.
A weekly menu showcases breakfast lunch and dinner items with varied dishes including baked apples, cereal, eggs, sausage, soups, salads, pies, roasts, and vegetables. The note concludes with Sidney Seow offering to supply recipes and a request to avoid writing care of the paper.
A detailed guide to a fluffy omelette using quick cooking tapioca, with steps from combining dry ingredients to baking. It explains folding in egg yolks and whites, cooking times, and serving options. Variations include apricot jam, grated cheese, sautéed chicken livers, or mushrooms for a savory finish.
A vintage guide extols cauliflower as a top market favorite with two techniques. Fried cauliflower uses eggs and butter for a quick fry, while scalloped cauliflower bakes in a rich milk sauce with bread crumbs and red pepper for a browned crust.
A South American style dish blends Spanish influenced flavors with a hearty filling. The recipe uses dinner rolls hollowed and filled with minced meat capers hard boiled eggs raisins olives asparagus tips and mustard then simmered in milk with melted butter and garnished with eggs capers and parsley.
A fragment describes browning chicken livers with onions in butter, seasoning, and finishing with stock and Worcestershire sauce. It adds a note on proper milk care for babies and adults.
A traditional Italian origin noodle dish adapted for American tastes uses ham and wide noodles. Ham is sliced and browned with onions carrots and garlic, then simmered with olive oil tomato paste and stock. Cooked noodles form a nest on a platter, topped with the ham mixture and grated Parmesan.
A dated home recipe for baked beef soup instructs to cube lean beef and simmer with carrots turnips onions and spices in two quarts cold water for four hours. A cheesecloth bag of peppercorns cloves celery tops bay leaf and thyme is steeped then removed, potatoes and toast are added and the soup cooks one hour longer before serving.
A nostalgic note invites readers to welcome spring with fresh markets and a traditional strawberry shortcake recipe. It covers ingredient quantities for making a soft dough, preparing berries with sugar, baking a biscuit like crust, and serving with whipped or plain cream.
During Lent many choose fish over meat and salads dominate. A fish salad uses boiled red snapper or halibut with celery peas carrots beets and capers bound with mayonnaise and set in a beet and egg ring. chill before serving. Also includes butter ball preparation steps with chilling and shaping guidance.
A scattered set of home tips covers decorating with washable paints and light wall schemes, wooden plant labels preserving tips with paraffin and varnish, bleaching stains with oxalic acid, mint jelly ice cream recipe, hanging pictures for balance, preserving wooden posts with creosote, cucumber and onion cream sauce, mixing wood types in furniture, Brussels sprouts with lemon sauce, hominy biscuits, and a handwritten Kentucky dialect note on making biscuits from cornmeal and milk.
A simple pork chops dish browns chops in a broiler then bakes them with a smooth mustard sauce. Rub chops with salt, coat with flour, bake, then whisk mustard vinegar and water pour over, cook, add sour cream and finish with gentle basting.
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