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Newspaper
Sikeston Herald
Location
Sikeston, Missouri, United States of America
Date
Dec 26, 1940
Page
21
The article guides preparing a standing rib roast for New Year dinner 1941. It covers bone separation, roasting temperatures from 300 degrees, target internal temps 140 rare 160 medium 170 well done, times per pound, garlic flavoring, garnish ideas with asparagus potatoes cranberries, and festive leftovers shaped as Christmas icons.
A compact home cook guide outlines a holiday menu including a carrot nut pudding with citrus glaze and a glazed ham with apricots. It lists ingredients such as butter sugar eggs carmail orange rind raisins and spices, plus steps to mix steam fill molds and finish with hard sauce. Also covered are apricot stuffing for duck or goose and a sour milk molasses batter for dense baked goods.
A retro recipe outlines a frozen salad combining gelatin, pineapple juice and cream with mayonnaise and shredded almonds. Soak gelatin, dissolve in hot juice, cool, then mix in remaining ingredients and freeze in a tray.
Recipe lists beef rump duck or shoulder with flour salt pepper and spices. Simmer browned meat with prunes water and vinegar then add noodles and butter. Dessert-like corn crackgary mix with molasses boiled and poured over popped corn. oats pork chops with oatmeal crust and fried finish.
Dice 2 pears and 2 apples. Mix with 4 teaspoons minced candied ginger 4 tablespoons diced celery and 4 cups chopped cabbage. Lightly salt. Moisten with mayonnaise or salad dressing. Toss lightly with two forks. Serve on crisp greens and garnish with 14 cup seeded tokay grapes.
There are worlds of potential cranberry jellies sauces pies and garnishes in the sixty million pounds of cranberries produced yearly. Three fourths of the crop is grown on Cape Cod Massachusetts.
A vintage style recipe outlines a gelatin orange salad with orange juice, lemon juice, orange sections and chopped dates folded into whipped cream. Dissolve gelatin in boiling water add juices chill then fold in fruit and cream and mold. Serve with mayonnaise or salad dressing.
A simple salad combines one cup grated parsnips two to three cups diced oranges and a quarter cup shredded apple mixed with mayonnaise or salad dressing. The fragment hints at a fresh fruit and vegetable combination with a creamy binder.
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