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Newspaper
Preston Citizen
Location
Preston, Idaho, United States of America
Date
Apr 17, 1952
Page
7
Field Home Economist Miss Sledge promotes a Preston cooking school demonstration at Oneida stake house sponsored by THE PRESTON CITIZEN. She urges using canned foods to plan party menus and offers several recipe ideas including fruit juice floats peas French style and a fruit cocktail salad with cabbage and dressing.
Simple casserole using canned mushroom soup diced chicken or tuna and cooked noodles. Mix with olives onion almonds and cheese then bake topped with bread crumb and butter mixture for a versatile one dish meal. Cranberry sauce serves separately.
A recipe for peaches in orange sauce with brown sugar cornstarch and spices, yielding six servings. Instructions include draining peaches, mixing juice and spices, boiling then simmering peaches for five minutes and serving with cream or desserts. Also notes Mr and Mrs Jack Dahle and family of Clearfield visited Mrs Lucy Hendricks.
The Preston Citizen sponsors a cooking school by Wilma E Sledge field home economist for the American Can Co in Oneida stake house at 2 pm tomorrow. Local merchants provide food appliances and door prizes. Housewives invited free. Oven fried fish recipe yields four servings with corn flakes oil and evaporated milk.
The recipe builds a thick white sauce from butter flour and milk then folds in diced potatoes and cheese with parsley salt and pepper. Spread in a leaf pan lined with waxed paper and chill overnight. Unmold turn onto a platter and bake with fish fillets for about 15 minutes.
A 3 to 4 pound arm or blade pot roast is prepared with salt pork strips and stuffed olives in pockets. Brown onion in lard, then fill roast with pork and olives, cook with tomatoes, salt, and pepper for a savory dish.
Onion and browned meat cooked with tomatoes and seasonings for four hours yields tender meat and a rich gravy. Thickened with cornstarch and soy sauce, served over steamed rice for four servings.
Cook pork or leftover meat cubes with salt and chopped onion in melted fat until browned. Dissolve bouillon in boiling water and add. Cover and simmer ten minutes. Stir in green pepper and celery then thicken with cornstarch and soy sauce mixed with cold water.
A recipe style note detailing chocolate pudding components and a cake batter. Includes sugar unsweetened chocolate butter cream and shortening, flour baking powder cinnamon salt milk dates and chopped nuts with steps to blend and alternate dry and wet ingredients.
Combine sugar chocolate and water to a boil while stirring until smooth. Drop batter by spoonfuls on hot chocolate mixture. Cover and simmer 25 to 30 minutes. Serve immediately. Yields six servings.
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