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This newspaper page contains 18 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Sep 01, 1938
Page
5
A home kitchen guide presents a full chocolate cake method with two 9 inch layers and fudge frosting. It includes sifted cake flour, baking powder, soda, salt, butter, sugar, egg yolks, melted chocolate, milk, vanilla, and stiffly beaten egg whites. The frosting uses unsweetened chocolate, milk, sugar, salt, corn syrup, butter, and vanilla.
Framing a Friday fish luncheon dish, the recipe swaps rice loaf for traditional toast or potatoes. It uses canned salmon or other seafood folded with gelatin, egg yolks, cream, and spices, then baked in a rice-lined pan and chilled before serving with tomato cucumber garnish and horseradish or pepper mayonnaise.
A home recipe article offers quick anchovy paste use for hors d oeuvres. It suggests combining cheese cream and anchovy seasoning over melted butter, then folding in egg yolks and serving on buttered toast. The piece notes a corner delicatessen can supply ingredients if needed.
A seasonable salad with lemon or lime gelatin served atop crisp lettuce accompanied by cheese biscuits. The recipe lists ingredients for the salad mold assembly and for 24 biscuits, with steps for dissolving gelatin, folding in vegetables, chilling, and serving with mayonnaise.
A home cook shares ideas for elevated soup accompaniments including anchovy paste biscuits, cheese spreads, and savory toppings. Recipes cover crisp bread bites, buttered crackers with garlic cheese, and crunchy garnishes. Suggestions incorporate ham relish, olives, chili sauce, bacon, and cornbread squares to pair with chili, mulligatawny, or chicken soup.
Recipe notes describe cheese butter mixtures with bread crumbs, star shaped toast, and broiled cheese topped bites. Instructions cover shaping bread into stars, rolling with cheese mix, chilling, and broiling to a delicate golden finish. It also details forming cheese balls from butter, cheese, and crumbs, then frying until crisp and serving with soups and vegetables.
Select young carrots and clean without scraping. Boil until tender then mash and press through a sieve. Return to heat to evaporate moisture, add butter and cream, season. Beat yolks with mashed carrots, fold in stiffly beaten whites, bake slowly until golden and serve.
A traditional beef roulade method with bacon onion carrot and dill pickle rolled in flour coated and simmered in bouillon until tender. The dish is tied and served with gravy and parsley, with a bacon substitute option using poultry dressing on the meat before filling and cooking.
A vintage cookbook style note describes spoon bread with ham and onion folded into a baked egg mixture and a separate grapefruit jelly ring. It includes steps, measurements, and playful dialect from Lilly White offering homey kitchen methods.
Weekly menu outlines breakfast lunch and dinner options for Monday through Sunday with items like sliced peaches, cream of spinach soup, fried chicken, lamb pies, halibut, shrimp cocktail, and assorted desserts. Sidney Snow offers to supply recipes via the paper.
A grand cheese recipe uses crab meat or canned crab with American cheese for a smooth mixture. Melt butter, cook green pepper, add flour and seasonings, then tomatoes and cheese with egg. Blend in milk and crab, heat thoroughly and serve over boiled brown rice.
A potato dish from Pennsylvania is described as matching the festive theme of beef steak parties. The recipe uses grated raw potatoes onion juice bread crumbs parsley baking powder salt and an egg. Mixture is shaped into spoons and fried until golden brown.
Soften the gelatin in water then heat yolks and sugar with milk in a double boiler until thickened. Stir until the spoon coats, cool, add vanilla and fold in whipped cream. Layer in a mold with lady fingers and chill for hours. Serve with fresh fruit or chocolate sauce.
A step by step home recipe for chicken pie using a six to seven pound hen kept refrigerated, boiled, cooled, and skimmed. It layers diced chicken, French mushrooms, and hard boiled eggs in a deep dish, with reduced broth poured over and a short crust baked until served hot or cold.
Practical tips on cooking and food care including immediate water drainage after boiling vegetables to avoid sogginess. A lemon ice cream recipe uses egg yolks sugar milk cream lemon juice rind and whipped cream with gentle heating and folding. Instructions cover ham baking glaze ideas cottage cheese mixtures and simple refrigerator and window cleaning methods.
A home cook suggests varying string beans to please a family tired of frequent vegetables. Recipe uses one quart string beans, strained tomatoes, butter, salt, sugar, pepper, and flour to make a tomato sauce poured over beans and simmered briefly. Also notes on using individual scallop shells and casseroles for cooking and serving.
Recipe describes shelling shrimp and arranging them in a shallow dish, then layering hard boiled egg slices on top. A clear soup with lemon juice onion parsley and capers is poured over and cooled to form a stiff jelly. Chill six to eight hours and serve very cold with mayonnaise.
A recipe instructs making a maple cream topping for hot cakes waffles or biscuits. It uses one cup shaved maple sugar a third of 2 cups of soft butter two tablespoons of hot cream one teaspoon vanilla and a pinch of salt. Simmer after thickening for about an hour to cook the flavor.
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