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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
May 21, 1942
Page
10
The note lists daily meals from Monday to Sunday with breakfast lunch and dinner ideas, including fruit, cereals, eggs, meats, vegetables, desserts, and beverages. It ends with an offer from Sidney Snow to supply any of these recipes if requested by writing care of the paper.
Loud chatter and bangs fade as the man of the house crafts a Lobster Thermidor for friends. Ingredients include lobster meat mushrooms sauterne cream egg yolks flour butter bread crumbs Parmesan and paprika. Sauté mushrooms in butter, add wine and rich cream with yolks, thicken, fold in lobster, bake in buttered ramekins until delicate brown.
Indicate dessert sauces include Melba, Butterscotch, Maple Walnut, and Chocolate variants with detailed steps and temperatures. Also notes sea water and blood serum share mineral content except for magnesium and potassium differences.
A spring feature by Mrs Alexander George offers fruit centered dishes to boost color and zest. Prune Fruit Whip blends prunes pineapple rhubarb honey lemon rind and nuts baked in a buttered dish for five to six servings with cream or custard. Cherry Rose uses biscuit dough butter honey cherries with spices baked in a glass dish for four servings with cherry sauce. Fruit Tapioca combines milk tapioca eggs figs apricots pineapple and vanilla served chilled with cream. Strawberry Ring layers cooked rice eggs milk sugar and orange rind with strawberries then whipped cream. Fruity Squares mix bread crumbs milk sugar cinnamon cloves lemon rind butter eggs and a variety of cooked fruit baked into squares with custard or cream.
Dessert recipe in old unit style for layered strawberry pie with gelatin, corn syrup, honey, and lemon juice. Includes berry prep, gelatin handling, crumb crust, chilling, and topping with whipped egg whites and sugar. Notes describe arranging berries in crust and refrigerating until set.
The text lists practical picnic prep tips including stocked condiments olives pickles ketchup mustard and mayonnaise. It suggests knife opening caps to simplify jars and emphasizes simple foods with a substantial main dish plus beverages fruit and vegetables. It also includes sample ready to eat and cook at spot dishes and a note about Commodore Perry introducing rail transport in Japan in 1852.
Seasonal salads move to center stage for summer dining with frozen and fresh green varieties. Two readable recipes outline Cottage Cheese and Vegetable Salad and Stuffed Tomatoes With Anchovies, detailing ingredients, steps, chilling, and serving hints for ready menus.
A home friendly corn chowder recipe with salt pork onions potatoes tomatoes and corn. Cook pork until crisp then simmer vegetables in boiling water add corn soda and hot milk thickened with flour and butter. Serve steaming hot.
Recipe details for a butter scotch hard sauce using 2 cups brown sugar 1 cup butter 1 teaspoon vanilla 1 egg yolk and 4 tablespoons milk. Cream butter, gradually add sugar until light and fluffy then mix in vanilla yolk and milk. Yields about one and a half cups. Mention of Spaniards in Mexico waterproofing clothes with rubber appears as a separate, unrelated historical note.
Military wedding cake recipe and frosting instructions accompany a bridal guidance piece noting traditions and luck charms. It blends kitchen directions with social advice, including cake layers, frosting, and a chicken dish suitable for wedding menus.
The excerpt lists kid friendly recipes and drinks for hot weather including chocolate malted milk limeade and orange shake with specific measurements. It also notes a wartime claim that automobile oil use at 60 mph is five times higher and gas consumption nearly doubles per the War Production Board.
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