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This newspaper page contains 19 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Oct 20, 1938
Page
4
Sidney Snow muses on oyster season and the long history of oyster eating. He notes raw oysters are best when freshly opened and alive, and discusses sauces like cocktail, mignonette, and Tabasco, while favoring lemon juice for savor. He contrasts varied methods with preserving true oyster flavor.
Instructions for potato pancakes serving six, including raw potato preparation with eggs flour onion and seasoning, fried crisp and served hot. Also a red cabbage dish with vinegar apples bouillon and salt pork cooked two hours in oven, offering two pairing options for meals.
A 1930s style gingerbread recipe explains preparing batter in minutes then baking hot for dinner. It includes ingredients such as sour milk, molasses, spices, and whipped cream with directions to create a molasses whipped cream sauce to top the squares.
A quirky old column notes even eggplant lovers may excess folkways of serving. It suggests a change to broiled eggplant, marinating slices in French dressing before broiling, then draining and finishing. The tone hints at kitchen tips and casual guidance from a dated era.
Unusual roast idea combines two small flank steaks with a stuffing of soft bread crumbs parsley onion green pepper and egg. Brown in drippings then bake two hours at 350 F with pears beets and parsley garnish. Cleaning tips advise mild scrubbing with soap suds and warm water.
The article extols Italian dishes in American homes and presents a Scallopino With Peas recipe. It details veal steak preparation with salt pepper and flour, butter browning, wine reduction, then peas added to gravy poured over meat for serving. Includes mentions of Italian groceries and sausage ideas.
A vintage recipe describes Southern corn pudding to accompany roast lamb. It uses four cups canned corn, two eggs, two tablespoons butter, a tablespoon sugar, salt, pepper, half a cup light cream, baked to brown, served with mint jelly potatoes fruit pie and coffee.
Persimmons offer color and delicate deliciousness for a first course. Select very ripe fruit, chill by burying in cracked rice, then cut a top slice. Place in a large cocktail glass with crushed ice, garnish with a mint sprig for a complete, attractive presentation.
Mary Davis Gillies describes modern radio consoles as furniture first, with horizontal chest proportions replacing tall verticals. She suggests arranging radios in wall groups centered with pictures or mirrors, sconces, and bric a brac, turning radios into focal room features alongside wood finish and design considerations.
Sidney 5now shares quick fault free candy recipes to charm bashful visitors. Chocolate Marshmallow Fudge uses condensed milk sugar water and chocolate with marshmallows stirred off heat then beaten until thick. Magic Bonbons blends condensed milk vanilla and confectioners sugar into a smooth sweet mix.
Daily meal plans list a week of breakfast lunches and dinners with items such as baked pears omelet bacon toast creamed chipped beef on waffles roast beef tenderloin and vegetables all proposed for a periodical menu column. The notice adds Sidney Snow can supply recipes on request.
A vintage recipe describes a two layer cake with almonds dates spices and citrus plus a merengue filling and sherry topping. It also suggests attractive simple school lunches and hot items for variety. A note claims over a thousand French criminals aiding Britain.
A guide on sauces to vary flavors and avoid monotony in housework cooking. Includes Anchovy Sauce for Eggs with anchovy paste in cream, Olive Sauce for meats using olives in sherry or Madeira with gravy, Mint Sauce for Lamb mixing sugar vinegar and fresh mint, and Bread Sauce for Game with milk bread crumbs onion bay leaf and spices.
A fall celery root salad recipe offers a man friendly, substantial version. Use 3 or 4 small celery roots and 1 onion, boil until tender, then mix with French dressing or a vinegar blend. Alternate method combines celery stalks, almonds, and sour cream for a chilled dish.
Dear Miss Wilma describes a playful recipe for a sewing club lunch. Bread cubes are fried in butter, hollowed, and filled with poached eggs. The dish is arranged in a glass baking dish with cream sauce and grated cheese, baked until browned.
A informational recipe fragment outlines preparing Brussels sprouts with chestnuts and butter, plus a shrimp sauce for fish. It suggests blanching chestnuts, browning with sugar, cooking sprouts with butter, and combining both for serving. It also mentions quick salad preparation tips for daily use.
A compact column gives authentic Yorkshire pudding tips to pair with roast beef. Includes mixing milk flour eggs and seasonings, baking guidance, and serving notes. Also offers kitchen hacks on preventing squash skins burning loosening jar lids and safe reuse of rubber seals.
A readably typed but garbled recipe for cinnamon rolls with flour, baking powder, salt, shortening, milk, sugar, cinnamon, currants or raisins, and butter. The method lists mixing, rolling, sugar the pan, and baking at 425 then 350 for about 30 minutes total. A stray fact notes the Pacific Ocean area equals Earth's land area.
Home made sausage is the best for breakfast or lunch. Create seasoning with 6 ounces meat 1 to 2 ounces black pepper 3 ounces red pepper and 2 ounces sage to make thirty pounds. Mix two pounds fat pork and three pounds lean pork grind with the seasoning then form into cakes.
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