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This newspaper page contains 12 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jun 13, 1933
Page
10
A regional collection features Merlngue Shortcake and gingerbread recipes, plus Navy Bean Patties and Carolina Sweet Potatoes. Included are contributor notes from Mrs Hunkley of LaGrange and Mrs Chase of New London, with instructions for baked fish, Creole sauce, and pantry staples.
Two timely entries win prizes in this week’s Chronicle Telegram contest. Ruth Kaiser of Elyria contributes a tomato slaw with cauliflower, while Phyllis Ross of Oberlin Road shares a strawberry cake. Also featured are a vegetable hash, fruit salad, fade pudding, and a sausage toast dish from readers in Elyria and Lodi.
Readable fragments describe a Rose Fondu with paprika and a nut fig bread mix. The fondu includes cracker crumbs milk cheese eggs butter paprika and salt, baked 30 minutes. The address Miss El Jackson Elyria Ohio appears with a fig bread recipe and ingredients listed.
A collection of kitchen guidance from Miss E L Jackson and Miss Ef L Jackson of Elyria Ohio. Methods include bran loaf with sugared sifter leftovers and nuts, cornmeal parmesan cakes, and a pistachio parfait with crimped egg whites and evaporated milk. Contains precise steps for mixing, baking and serving with sauces or creams.
Instructions to whisk four eggs with two tablespoons sugar until light then gradually add one to two cups cooking sherry or fruit juice. Cook in a double boiler over boiling water until thickened, stirring constantly. Serve warm in sherbet glasses. Courtesy Mrs B M Leonard.
Gingerbread waffles recipe lists sugar, molasses, sour milk, flour, ginger, salt, baking powder and shortening. Beat eggs, mix wet and dry ingredients, fold in shortening, add clove and cinnamon if desired. Yields six waffles. Credits Mrs B M Leonard of Grafton Road.
Instructions on classic flaky pie crust technique emphasizing cold ingredients minimal water and quick handling. Includes pastry ratios for flaky crust with fat cut into flour, water added gradually, chilling, and hot oven method for 9 inch pies. Also notes ripening in refrigerator for 12 hours and rolling directions for short strokes.
A compact guide on making fancy open face and rolled sandwiches for tea tables and buffets. It covers bread varieties, colorful fillings, and creative pairings such as cheese and nut breads, currant jelly with cream cheese, and toasted yellow cheese between nut bread. Also notes appropriate sandwich types for different occasions and examples like Cheese Nut Strip and rolled sandwiches.
An old Kellogg advertisement trumpets ALI-BRAN as a gentle bulking cereal to aid regular habits. It claims iron content and a leafy-vegetable like safety, advising consumption as a cereal or cooking ingredient and noting Battle Creek production.
A simple serving note describes cold pitted stewed prunes topped with whipped cream and served immediately. The recipe or instruction is attributed to R. F. D. No. 2, Elyria.
The text discusses two methods for making pastry crusts. The first yields a crumbly crust, while incorporating fat into the dough produces a flaky crust. It describes rolling out, spreading fat, and rolling the dough into a jelly roll sequence, then repeating with the remaining fat to achieve flakiness.
Step by step guide to making rolled sandwiches with bread, cream cheese, ham, and colors for graduation, including tying with ribbons and slicing tips. Also includes a quoted Santayana reflection noting the world’s beauty amid torment and light.
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