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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Oct 13, 1938
Page
4
A homemaker can reuse one good recipe by varying fillings. Banana Cream Filling combines sugar, flour, egg yolks, milk, vanilla, bananas and is cooked until thick, then spread between cake layers. Lime Filling blends cornstarch, sugar, water, lemon and lime juices, rind and butter, thickened over heat, cooled, and used between or on top of the cake.
A vintage guide extols Hubbard squash as a prelude to frost and a tasty harvest. It provides two methods: fried squash with butter batter or fritter options, and baked squash with butter salt white pepper brown sugar.
Field Salad serves four generously and uses crisp lettuce tomatoes cucumber onion avocado with olive oil and lemon juice. Mix gently with fingers, season with salt, and serve crisp salad alongside the meat course if desired.
A vintage sounding recipe lists ingredients for oil mayonnaise using 2 yolks or 1 whole egg, mustard, salt, sugar, cayenne, oil, lemon juice, and tarragon vinegar. Instructions emphasize a cold bowl, beating with a rotary beater, gradual oil addition, and re blending if separation occurs, followed by a stray line about a scalp massage with flower tips.
SIDNEY SNOW offers a breakfast guide with decaffeinated coffee and biscuits. Use 1% decaf per cup, pour milk with coffee in equal portions, and bake orange-scented biscuits with sugar, orange juice, prune fillings, and orange peel. Makes 12 biscuits.
The provided weekly menu lists daily breakfast lunch and dinner options including dishes like stewed prunes, minute steak, broiled lamb chops, baked apples, creamed chipped beef, braised sweetbreads, fried oysters, beef pot pie, and various desserts. Sidney Snow offers to supply these recipes by writing to the newspaper.
A traditional steamed pudding recipe uses stale crumbs suet molasses raisins citron and spice. Mix dry ingredients add suet and liquids then steam in greased molds for two hours and reheat steaming an hour later for serving with vanilla or hard sauce.
A kitchen note suggests serving fruit accompaniments with meat courses, praising the host’s choice. It provides a recipe for Peach Fritters: mix flour, baking powder, salt, with egg milk. fold in chopped preserved peaches. drop by spoonfuls into hot fat and fry golden brown. drain and dust with powdered sugar if desired.
Mothers’ dessert solution recipe for Coconut Ice Box Cookies yields 6 dozen treats. Ingredients include cake flour soda salt eggs sugars butter and shredded coconut. Bake 8x8 pan chilled loaf sliced and baked 400 F for about five minutes per batch.
A pair of vintage recipes appear: a peach tapioca dessert with peach juice orange rind and egg yolk finished with stiff egg white and cooled to thicken, Serves six. The second is a handwritten divinity fudge recipe from Lilly White detailing sugar syrup boiling then beating into stiff egg whites with corn syrup and pecans, cooled in a greased pan and cut while warm.
A frugal Scotch eggs dish uses six eggs, grated cheese, cream, parsley, and bread crumbs baked at 350 degrees. Layer cheese in a shallow dish, arrange eggs, add cream, parsley and crumbs, bake until set, and serve hot.
Recipe fragment outlines a bacon fried rice omelet with onions peppers mushrooms and seasonings, plus a baked scallop and mushroom dish topped with cheese and pimento lattice. Steps describe frying bacon, cooking onions, combining with rice, forming an omelet, and browning both sides. Remaining directions include stuffed dates with nuts and a coconut finish.
A simple fish day dish titled Baked Scallops and described as quick to prepare with minimal energy. The passage promises an easy method ready for the table in moments, using a casual tone and brief setup.
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