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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 20, 1937
Page
8
A reader shares a quick meatless Friday menu featuring grape fritters under a broiler and stuffed peppers with corn, chili sauce, and cheese. The plan serves two, scalable to four, with dessert from a pastry shop and a fruit plate to finish.
A home kitchen guide shows how to stretch a chicken into a fricassee with dumplings. It outlines simmering chicken with celery onion and carrot, thickening broth with flour, and preparing dumplings from flour, milk, egg and salt.
On hot days a pretty salad tempts the appetite with a tomato jelly ring filled with Celery and Nut Salad. The recipe uses tomatoes, celery, walnuts, and French dressing, plus a jelly mold and garnishes of lettuce and curled celery. Also described are several Butter variations and a Baltimore Crab Soup recipe.
A foreign recipe for fish called Pesci Divers Alla Casalinga. It features celery parsley carrot onion anchovy almonds capers mushrooms garlic and butter. The method sautés aromatics, adds flour and tomato sauce, then finishes with fish fillets for a delicate, flavorful dish.
A dated recipe describes a fish mousse using salmon or crawfish, milk, yolks, salt, mustard, paprika, lemon juice, butter, gelatin, and water. The mixture is molded, chilled, and unmolded with a mayonnaise sauce tinted green, followed by a tomato and spinach serving suggestion with buttered greens and a thin sauce.
A humorous home recipe for chocolate bread pudding. Steps include melting chocolate in milk, mixing with eggs sugar vanilla and salt, soaking bread cubes, and baking in a water bath for about an hour. Serve cold or hot with cream. caution urged to dodge diet experts.
A weekly menu lists daily breakfast lunch and dinner items with various dishes. The text includes breakfast entrees such as scrambled eggs and strawberry cream and dinners like rib roast and Swiss steak along with desserts and beverages.
A household guide notes Parker House style hot rolls as hostess favorites. The recipe uses Holly Loup yeast cake dissolved in warm water, flour, sugar, salt, butter, and egg. After rising and folding to form pockets, bake at 390 F for about 20 minutes.
Instructions for glazed baked apples include 8 apples sugar heavy cream and boiling water, with core removal and topping options such as chopped nuts and raisins. Potatoes are stewed in butter milk and seasonings with minced onion and pimento as optional additions.
A collection of reader supplied kitchen notes includes New England rye pancake instructions with rye and white flour, sour milk, molasses, and soda, plus frying in hot fat. Also included are a baked sliced ham with apples using mustard and vinegar, brown sugar glaze, and pan baking notes. Additional items list apple stuffing for fowl and ideas for using leftover ham in creamed dishes.
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