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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
The Clermont Courier
Location
Batavia, Ohio, United States of America
Date
May 04, 1938
Page
7
Save pickling sirup from spiced fruits to flavor roast meats. Prevent smoke by rubbing a salt bag on a hot griddle instead of fat. Grind cheese with a meat chopper fine cutter to avoid small leftovers in macaroni and potatoes.
Betty Wells notes on current decorating trends favor informal style in homes. Maple tones dominate bedrooms paired with contemporary lines and provincial accents, plus playful chairs and Swedish inspired pieces. Framing ideas include shadow boxes, velvet ribbons, satin mats, and inventive homemade frames using pie pans and gingham.
A compact overview traces nutmeg from Spice Islands to kitchens, noting mace as a byproduct, historic price contrasts, and modern purity. It provides two recipes, baked custard and rice croquettes, both calling for nutmeg and related flavor notes.
Baked Stuffed Apples with sugar dates nuts and lemon rind are prepared by coring and filling tart apples then baking at 400 degrees. Italian Meat Balls mix meat bread crumbs green pepper pimento onion butter milk and fry then bake in tomato sauce. salad Shircliffe uses lettuce chicory water cress tomatoes green pepper Roquefort Parmesan curry and French dressing. Fruit Compote combines apricots cherries Brazil nuts or almonds with sherry and chills. WNU Sell Syndicate.
A nutritionist warns that spoiled or tainted food undermines health and emphasizes homemaker responsibility for safe storage. It explains bacteria molds and yeasts in foods, stresses keeping temperatures 40 50F, moisture control, and a good refrigerator to prevent spoilage and protect family health.
C Houston Goudiss offers readers access to his Experimental Kitchen Laboratory in New York City. He will answer questions on foods diet nutrition and health and also offer guidance on personality. Inquiries should be addressed to 6 East 39th Street New York City. His key achievement is preserving food to nourish rather than poison.
Excerpt notes USDA findings that cheese yields about 95 percent digestion of protein and fat. It also states cooking vegetables lowers energy values and mineral salts, with carbohydrate reduced by one-third to one-half. frequent reheating depletes available carbohydrates and minerals.
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