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Newspaper
The Daily Mail
Location
Hagerstown, Maryland, United States of America
Date
Aug 31, 1933
Page
3
A readable 1900s style guide urges Hagerstown readers to keep kitchens spotless. It details thorough cabinet and shelf cleaning, wiping sinks, washing jars and bread drawers, and airing interiors. Emphasizes drying, replacing contents, and careful oven and range maintenance.
The text advises drying the sink underside to prevent roach breeding, following manufacturer cleaning instructions for the refrigerator, washing shelves with suds, rinsing with hot water, and drying. It notes defrosting and handling ice cube drawers gently, rinsing with hot water, and scrubbing with soap and rinsing after using compartments for frozen desserts or foods.
A reader suggests keeping a shelf stocked with canned meats sandwich fillings salad dressings relishes boxed cookies wafers and cheese to speed up picnic meals. Serving this sort of meal at least once per week can greatly simplify summer meal planning.
A fragmentary menu from August lists daily dinners including chilled cantaloupe balls, broiled chicken with sides, salads, breads, and milk for children, followed by various regional dishes and beverages. It ends with a note on iron ore reserves estimated at 9,855 million tons still to be mined in America.
A clipped recipe describes a whipped cream dressing for cold fish or chicken. Combine one cup double cream two or three tablespoons lemon juice one quarter teaspoon pepper one cup diced cucumber one half cup finely diced canned pimento salt to taste Beat until solid then stir in cucumber and pimento chill on ice for quick results Use as garnish or on salads and cold platters.
A flexible fritter recipe works with apples and many fruits such as peaches pears quinces cherries bananas and oranges as well as dried apricot prunes figs. Combine one and one third cups flour one and a half teaspoons baking powder a quarter teaspoon salt one egg two thirds cup milk and two sour summer spies or equivalents pass dry ingredients sifted beat egg with milk stir in dry mixture peel and cut fruit into small pieces mix drop spoonfuls into hot fat fry until brown drain and serve with claret or jelly sauce.
A vintage recipe outlines making a glaze with granulated sugar one cup, water one third cup, sweetened claret half cup, and lemon juice one teaspoon. Boil six minutes, then add claret and lemon, serve hot or cold. Also mentions baked bananas croquette style and peeling bananas.
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