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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
May 06, 1937
Page
8
A garbled recipe piece describes transforming fasting into a feast with a salmon dish. It lists ingredients like canned salmon, celery, onion, tapioca, milk, and spices, followed by baking instructions and a dessert suggestion.
Abroad at Home presents Fleischkuchen a German origins dish using finely chopped cold meat mixed with a flour stock and a delicate batter. The method folds meat between pancake layers then bakes in a hot oven and serves with a green salad. Pancake batter is whisked with milk eggs and flour then rested before use.
A vintage guide describes serving assorted cheeses with bread and crackers. It mentions Liederkranz and Hoquefort styles, buttered bread layering, and a Chateau cheese blend with Roquefort, all to please guests.
A garbled recipe fragment describes simmering meat and water for hours with spices and milk, then shaping soup balls from a buttered flour batter. The text devolves into unclear phrases and misspellings, making exact ingredients and steps difficult to trace.
Readable fragment describes iced drinks cookies and a summer dessert recipe with oats coconut and sugar, plus a vegetable soup recipe. It includes steps like beating egg whites with sugar, folding in oats and coconut, baking at 350 F for twelve minutes, and vegetable soup ingredients with a soup bone, tomatoes, lima beans, cabbage, turnip, carrot, onion, and seasonings.
A fragmented weekly meal plan lists breakfast lunch and dinner options Monday through Sunday. Dishes include melon cereal chowder salad crab meat dessert and varied beverages with notes of fruit and coffee. The item includes a closing invitation from Sidney Snow to request recipes.
A home menu note extols salads as appetizers with crisp textures bright color and tart flavors. It provides Tart Salad Bowl ingredients including cabbage carrot pineapple cheese sweet pickles and a creamy dressing plus a Ruby Red Dressing with currant jelly olive oil and vinegar.
The article explains jam jelly and preserves as fruit pulp cooked with sugar differing by texture and shape retention. It contrasts jellies and jams with preserves noting that jellies are clear spreads while jams and preserves retain more pulp and form. It then lists popular sandwich combinations and includes a recipe for peach fritters with detailed steps and measurements. It ends with a note on lamb seasonality from March to September, peak May to July.
The article explains iced tea differs from hot tea and is popular in summer America. Brew stronger than hot tea, cool at room temperature, and store in a pitcher. Do not refrigerate the brew, serve over ice with optional lemon or milk. Iced tea cools the body and preserves the drink’s refreshing qualities.
A colonial recipe feature outlines a tomato based bread dish with crumbs salt pepper and minced onion mixed with butter. Tomatoes are hollowed and filled with the mixture then baked at 350 degrees for about three minutes.
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