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This newspaper page contains 16 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Nov 05, 1936
Page
8
A weekly menu lists detailed meals for Monday through Sunday featuring cereals, breads, meats, vegetables, soups, desserts, and beverages. It includes breakfast lunch and dinner items with items like Italian dishes, Wiener schnitzel, planked white fish, corned beef, and baked Alaska, plus a centered recipe for stewed calves tongue with gravy and dumplings.
Italian veal dish cooks veal steak or cutlet seared in grease then topped with spaghetti, cheddar cheese, and spices. A cookie-crumble style cake batter follows with flour, sugar, soda, baking powder, spices, and beaten eggs. Bake at 375 degrees for 15 to 20 minutes. Recipe credited to Miss Fina Himbury, 407 South Market St.
Instructional text on carving meat at table focusing on neatness and etiquette. Describes carving steps for tenderness, removing bones, and presenting meat with proper cords and table manners. Emphasizes polite service, distracts diners with company, and suggests pride in the finished dish.
A rambling discourse on bacon describes its prepares value from breakfast to dinner. The narrator humorously praises thick slices, calls bacon a symbol of abundance, and muses on serving it with eggs, potatoes, and sauces while reflecting on culture and appetite.
The piece discusses how salads are prepared and served, noting attractive presentation, geography influenced varieties, and dining etiquette. It mentions balancing healthful ingredients with safety, use of fresh greens, dressings, and substitution options like other greens and croutons.
Incoherent clipping describes household hints and garden tasks with scattered names and odd phrasing. The text references dates, individuals, and places in a frayed Victorian tone and mumbled weather notes.
A fragmentary older recipe style text outlines tea preparation using various utensils and steps. It mentions earthenware pots, water boiling, salt, corn syrup, lemon juice, butter, vanilla, eggs, and sugar. The garbled passage preserves a sequence of steps for making a tea related dish and a dessert-like blend.
The piece muses on holiday gift buying and offers a practical candy recipe Almond Butter Crunch as a family pleasing treat. It outlines butter sugar water and almonds with method steps, chilling, and optional walnut dust for topping.
A fragment recounts memorable dishes from past winters focusing on shriveled oysters. It describes large sturdy oysters, butter, salt, pepper, lemon juice, and toasts as the serving method, with steps to clean scum and bake or steam. The tone imitates a vintage home kitchen memory.
A detailed home recipe describes stuffed mushrooms baked with butter, breadcrumbs, parsley, and cheese. The method trims mushroom stems, sautés the chopped stems with the mixture, fills the caps, tops with breadcrumbs and butter, then bakes for 10 to 15 minutes until lightly browned and fragrant.
In Hood College Admin building Arts Club presented a Chinese art lecture demonstration at seven. Miss Dorothy Dutton led the event with Chinese songs and dances by club members and guest freshman Queen Leonard of Frederick. Exhibited works included sketches by Miss Leonard and other students, plus watercolors by Miss Leromore Buell and sculpture by Mrs Louise Bans.
College Park Maryland November 4 Turkey dinners are expected to be the cheapest in two years according to Wade If Rice poultry specialist of the University of Maryland Extension Service He notes a large turkey crop and forecasts low prices through fall and much of winter as well as a larger than average brood of broilers and fryers for the next year.
The passage describes choosing very ripe persimmons by color and shade, peeling from the top, and placing the fruit in a large frit fritter mix with crushed ice. It mentions garnishing with mint and serving as a cool, refreshing treat.
A fragmented cooking note describes a potato salad with bacon using two pounds potatoes and a portion of bacon. It outlines boiling potatoes, frying bacon, adding pepper and bouillon, then mixing until tender and flavorful.
A mid century style recipe describes a Light Bread and Butter Pudding using bread slices, milk, sugar, currants or candied fruit peel, and a modest oven bake. The method layers bread with sweet fillings, sprinkles with fruit, then bakes until tender and lightly set.
A reader explains how to cook rice with detailed steps in a Creole influenced dialect. The instructions cover rinsing, soaking, boiling, and finishing with a sauce and pork topping. The piece reads as a home kitchen note from Wimble Lally White, offering practical tips and a personal touch.
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