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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
May 23, 1933
Page
7
A collage of reader contributed recipes includes Pineapple Krefri ghekalut Loaf with butter sugar yolks pineapple and cracker crumb layers from Mrs J R Berger, along with veal celery pea salad, bisque lortone dessert, orange nut loaf and long life bread. Also shown are noodle ham bake, novel layer cookies and combination dinner ideas from residents including Mrs Louise Allebach Mrs Ada Milleren Mrs Paul Walters and Mrs Francis Craft.
Mrs Ada Milliren and Ruth Walters win one dollar prizes for the best recipes this week. Milliren’s Kentucky Strawberry Pie uses a baked shell, strawberries, sugar and cornstarch, topped with vanilla whipped cream. Walters’s Rhubarb Punch blends rhubarb juice with fruit juices and iced water for a refreshing finish.
A prewedding luncheon features the bride's cake as the centerpiece. The white frosted cake hides fortunes such as a ring a coin a horseshoe and a wishbone for luck wealth and wishes. The recipe uses meringue style egg whites and a two layer or three layer bake with seven minute frosting.
Shred two cups of leftover ham and boil one box of egg noodles. In a baking dish layer ham with noodles and finish with a simple bake plan for a quick reheated meal.
Melt butter and flour then stir in sugar. Scald milk and mix with the fat to thicken. Pour hot over beaten egg yolks return to heat to set eggs and flavor. Fill baked shell, spread meringue, and brown slowly. Mrs B M Leonard
Mrs W N Bird of 297 Cleveland Street submits a pickled fish recipe in response to the newspaper request. Clean six fresh herrings and salt inside, lay in a deep dish, cover with vinegar, add bay leaves cloves mace salt and pepper, bake one hour then cool. Serve with whole wheat rolls and butter. Mackerel can be pickled this way and is tasty.
A compact guide offers strawberry serving ideas including shortcake biscuits with a two crust, frozen strawberries with marshmallows, a sauce for ice cream, and a Strawberry Alaskan Pie. It provides detailed measurements for biscuits and instructions for freezing and meringue baked pie to serve as a dessert centerpiece.
A simple old newspaper recipe from Mrs. Ethel Haver of Wellington Ohio describes boiling ten rice grains in two quarts of salted water with onions and butter, adding parsley or celery, then breaking in eggs and bringing to a boil with pepper.
A condensed set of kitchen guidance covering light apple sauce preparation to preserve color and quick cooking, egg selection criteria with weight and freshness notes, muffin mixing caution against over stirring, bacon and egg sandwich assembly with olives and mayo, rhubarb with bananas dessert method, and a suggested menu including cold beef creamed potatoes buttered spinach rolls and rhubarb bananas dessert.
A morning marketing routine for a simple menu outlines lamb chops and vegetables kept cold until cooking. Cauliflower with mushrooms uses butter flour and cream, then poured over tender florets. Tapioca pudding combines granulated tapioca water brown sugar tea and nuts, chilled and served with cream.
Mrs. Mary Morton presents tested recipes including Virginia baked apples with lemon sauce and peanut butter cookies. Also includes orange marmalade, apple rose preserves, and a luncheon salad with tomato, cucumber and cheese. Notes from R. F. D. No. 21 Oberlin Ohio.
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