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This newspaper page contains 13 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Dec 12, 1933
Page
9
The guide divides the food budget into fifths for milk meat vegetables and fruits bread cereals and fats. It recommends one quart milk per child and a pint per adult, and limits meat to milk levels. fat allotment ranges from one half to seven eighths of a pound weekly per person over three years old. For cakes a cold start is discussed with friends claiming both hot and cold ovens work.
This piece explains proper oven preheating and energy as key baking concepts. It defines terms like meringue au gratin and caviar and offers a holiday recipe outline Date Sticks and Macaroons with steps and oven temps.
Readers are guided on festive gift presentation using kitchen items and edible treats. Instructions cover creative containers, wrapping, and decorating ideas featuring candied fruits, cookies, and chocolates. Detailed recipes include Chocolate Nut Toffee and Chocolate Coconut Glossies with measurements and steps.
A collection of home cook recipes from Elyria Ohio includes Pepppernut cookies with spices and lard, Apple pie topping, Rice fantasy, English mince meat, White Moon Cake with Moon glow frosting, Raisin pie, and a steamed pudding with sauce. Contributors include Mrs R W Shrubsolfe and Harriet Weaver.
Melt chocolate in a double boiler. Add milk and bread crumbs. Heat sugar until 85 degrees, stir until dissolved, then boil one minute. Add to chocolate, mix, then add vanilla and coconut. Drop teaspoons on waxed paper and let stand several hours. Makes about three dozen candies. Cook syrup to soft ball, cool to lukewarm, beat until thick, dip pecans, and drop on waxed paper. Optional additions include fudge, divinity, fondant, stuffed dried fruits, or other candies.
A hearty substitute for meat combines fat with bread crumbs then blends in celery carrots peas or beans and chopped nut meats. Form a loaf on waxed paper bake at 350 degrees for 30 minutes until firm and golden with walnut garnish.
A homey recipe card from Oberlin Ohio with two dishes. Schnitz and Knepp describes apple dumplings with batter drop method and optional smoked pork. Cherry Bavarian Cream details gelatine custard with cherries, whipped cream, and freezing steps for serving later.
Scalloped oysters instruction notes preparing oysters by draining liquid and washing them. It lists 1 pint or 1 quart amounts and directs cleaning before cooking.
The Chronicle Telegram identifies Mary Kaiser of Elyria as this week’s recipe contest winner. Her cranberry salad uses lemon jello with cranberries orange and crushed pineapple, served on lettuce with cottage cheese balls.
Instructions describe placing a layer of cracker crumbs in the bottom of a baking dish and grinding ingredients to prepare a base. The note implies preparing a crust or filling base before adding subsequent layers or toppings.
The clipping lists inexpensive recipes including fruit cake and eggless devil's food cake. It credits Mrs Frank Duskinske of LaGrange Ohio for multiple entries and provides ingredient lists such as brown sugar shortening milk and spices for cake batter and crust layers.
Collects multiple dessert recipes including six cup pudding with rice and gelatine, butter lemon sauce, and easy sugar cookies. Provides ingredients and steps with references to Mrs. R. W. Shrubsole of 112 Williamst or Willamest Elyria for origins.
Burlington Vermont bulletin describes a new mixture of maple sugar and cream. It can be used as shortening in candy making as a sandwich spread or on waffles and pancakes.
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