Week's Menus for Breakfast and Dinner Plan
A list of weekly menus with breakfasts lunches and dinners. Includes assorted dishes such as grapefruit ready to eat cereal buckwheat cakes sausage and honey syrup among breakfast items and roast pork baked potatoes apple rings escarole salad chocolate souffle for dinners. Sidney Snow offers to supply any recipes by writing care of the paper.
MENTIONED IN THIS ARTICLE
Sidney Snow
Pork Dinner Scene and Novel Cookery Notes
A newspaper fragment describes a pork dinner visit to a meat market, plus recipes for Hominy Croquettes and Chocolate Fruit Pudding. It lists ingredients, preparation steps, and cooking times, mentioning breading, frying, steaming, and serving options. It also notes Gene rally’s induction into new forces as an entertainment industry figure.
Apple Crumb Tart and Old Time Pork Roast Recipe
A fragmented home cooking feature lists steps for an apple crumb tart with pastry and apple filling, then shifts to a pork roast with marjoram, garlic, bay leaves, wine, and simmering guidance. It also includes a potato pancake recipe with grated potatoes, eggs, flour, and syrup for browning. The text preserves cookbook style and contains multiple dishes and instructions.
Plain Waffles Special Treat To Give Hin For Breakfast
Plain waffles make a simple yet special breakfast for the homecoming man and guests. The recipe covers a light waffle batter with egg yolks and stiff egg whites, baked in a hot iron, yielding four 4-section waffles. variations include garlicky parsley flavor. Also includes a soup and chicken corn cake section with leftovers, detailing mushroom sauce over corn bread and a chicken mushroom topping to cover corn bread squares for four portions.
MENTIONED IN THIS ARTICLE
Stoney Snow
Steamed Apple Pudding Recipe and Can Nutrition Notes
Tested by Dorothy W. Lewis for Appalachian Apple Service, this steamed apple pudding combines suet, raisins, flour, spices, grated apples, molasses and egg baked in a water bath. The article also discusses prewar can nutrition, noting minimal nutritive loss in canned foods and Army use of canned items and liquids.
MENTIONED IN THIS ARTICLE
Dorothy W. Lewis
Appalachian Apple Service
Frederick
Pumpkin Pie With Applesauce and Spiced Filling
Recipe fragment blends pumpkin with brown sugar ginger and cinnamon. It adds milk vanilla and gelatine then bakes in an unbaked shell two-stage bake and a chilled applesauce topping.
Baked Oysters And Noodles With Spiced Sauce
A vintage recipe instructs draining oysters and reserving liquor then making a rich sauce with oyster liquor butter flour and seasonings. Oysters and noodles are combined briefly in a double boiler to form a creamy hot dish served with hot sauce, yielding about six portions.
MENTIONED IN THIS ARTICLE
Saarte Uyaters
Old Time Ham Bone Split Pea Soup Recipe
The article outlines using ham bone and trimmings to flavor split pea soup with carrots celery onion milk and spices. It also lists ingredients and steps including washing peas soaking soaking water adding vegetables ham bone simmering mashing then returning to a boil and serving.
Tips For Buying And Cooking Fish And Seafood
Practical guide outlines choosing fish by use and season, the value of quick frozen options, and storage and cooking tips. Includes a recipe for baked stuffed fish and notes on serving ideas, with general advice on temperature, freshness, and avoiding overcooking.
French Onion Soup and Apple Pudding Recipes
A historical recipe fragment presents French Onion Soup using a large onion, margarine, stock, seasonings, bread rounds, and Parmesan baked until browned, serving eight. It also details Apple Macaroon Pudding with apples, sugar, cinnamon, butter, flour, and a lemon sauce option, baked about forty minutes and tested by Dorothy W. Lewis.
MENTIONED IN THIS ARTICLE
Dorothy W. Lewis
Appalachian Apple Service
Frederick
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