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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
Sep 02, 1937
Page
8
A homemaker guides making grand water ice using two molds and a large pan with crushed ice salt and alternating layers. Apricot ice is prepared from apricots sugar water and a cooled syrup. A cheese fondue method blends milk bread crumbs grated cheese butter and spices, baked in a water bath.
A nostalgic home recipe note presents avocado stuffed with creamed crab meat and cheese baked briefly, plus a Kidney Bean and Corn Casserole flavored with green pepper and cheese. The item includes simple steps for making a creamy crab filling and a baked bean casserole to suit quick lunches.
Frog legs featured as a purchasable product with serving instructions. Directions include lemon juice, salt, bread crumbs, and frying six minutes in hot fat. A suggested accompaniment combines cauliflower with peas in cheese sauce served over toast or crackers.
Sidney Snow argues angel food cake can be mastered by practice and precise technique. The article outlines a tested recipe with sifted flour egg whites cream of tartar vanilla and almond flavoring plus method steps for folding sifting and cooling in an inverted pan.
Dear Miss Wilon a recipe for maize mills of bread like dish. The note lists ingredients including flour milk potatoes sugar salt and yeast with steps to mix rise bake and finish with melted butter. It ends with salutation from Lily White.
Recipe notes explain making conserve from grape pulp left from jelly. Add two teaspoons of cinnamon and one of cloves to every two cups of pulp to craft a spiced conserve. Sauce pairs with roasted meats chops or fowl.
The week offers daily breakfasts lunches and dinners with a variety of dishes. Dishes include sliced peaches and cereal, spinach soup, ham, fried chicken steak, oranges, crab soup, baked halibut, prune salad, roast beef, and desserts like ice cream and cakes. Sidney Snow offers to supply these recipes via the paper.
A nostalgic recipe notes oyster season soon. It outlines making fritters using flour salt water butter egg white and lemon juice. Oysters are dredged with salt pepper and lemon and fried until golden brown, served with tartar sauce.
A recipe proposes baked eggs in tomato sauce with tomato juice onion garlic bay leaf cloves and butter. The sauce thickens with flour and butter then poured over halved hard boiled eggs. Top with buttered crumbs and American cheese and bake until bubbling.
A Belgian dish shown in English called rabbit with prunes. Rabbit pieces soak 24 hours in a red wine garlic bay leaf thyme fennel and marjoram marinade then brown in butter. A flour thickens the sauce, then red wine and prunes simmer until tender and finished with gooseberry jam.
A home recipe describes a Supper Salad using four hard boiled eggs, potatoes, beets, string beans, lettuce, mayonnaise, and French dressing arranged in a decorative edge of capers and anchovy stars with olives and remaining eggs. It also offers a Waffle Variety with cinnamon and cloves, butter and honey spread after baking, and a simple child friendly orange coconut dessert.
A nostalgic Northern Field school reminiscence describes a hearty vegetable soup with marrow balls. The recipe lists beef, vegetables, and seasonings, plus a method to prepare marrow or butter balls and fold them into the simmering soup for a filling Sunday dinner.
A home recipe introduces lettuce steamed peas with butter onion sugar salt and pepper then a cream finish. The dish is served in a rice ring made from rice egg butter Worcestershire sauce and cream with a warm water bath bake until firm and unmolded for serving.
A Friday cooking note suggests a feast day fish dish using fresh halibut. The recipe bakes a whole halibut with butter cream and mushrooms for about an hour in a moderate oven. Mushrooms are peeled and steamed, then added with cream, and the gravy thickened with a flour milk paste if desired.
A feature describes serving individual moulds of food to youngsters to boost appetite. The item focuses on practical meal presentation and portioning to entice picky eaters. It notes potential benefits of creative plating and kid friendly flavors.
A craft tip suggests adding tiny weights to the hems of glass or drawn curtains to keep them hanging evenly. The method is simple and adaptable to various fabrics and window sizes.
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