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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
The Montana Standard
Location
Butte, Montana, United States of America
Date
Jun 13, 1941
Page
6
The article extols leafy greens like sorrel mustard greens dandelion and field salad as rich in iron and vitamin A. It warns to cook leaves briefly with minimal water and to keep lids off to preserve color while steering clear of overblown yellowing or blossoms.
Frenched leg of lamb trimmed and rubbed with salt and pepper is roasted skin side down on a rack in a dry open pan at 300 degrees. Insert a meat thermometer to the center of the thick leg, avoid fat or bone contact, and cook until it reads 180 degrees. Approximately 35 minutes per pound.
A compact recipe for Banana Bran Nut Bread outlines ingredients including banana, bran, nuts, shortening, and sugar. It instructs to beat shortening with sugar and egg, fold in bran bananas and flavor, sift and combine dry ingredients, then mix until flour disappears and bake in a greased loaf pan at about 350 degrees for one hour yields one loaf.
The guide instructs cleaning and drying pork, placing it skin side up on a rack, and inserting a thermometer to reach 185 degrees F in the center. Roast at 350 degrees F, 25 to 30 minutes per pound, then remove rind if needed and score fat in squares. Stud cloves and glaze with Cinnamon Candy Syrup and return to brown.
Guidance from K F Warner on boning shoulder and breast cuts for lamb. How to prepare a cushion shoulder by freeing bones, then stuffing and sewing. Also a method to knife and roll the breast, create a pocket, and roast with forcemeat stuffing and onions for flavor.
Classic recipe mixing butter sugar and egg with lemon juice and orange peel. Beat yolk with butter and sugar then fold in stiff whites for a light citrus sauce that may tint pink or green.
American made scissors and shears are increasingly seen in Indian markets and households, signaling growing demand for imported cutting tools and new fashion among artisans and consumers. Local retailers report steady sales and interest from craftspeople and manufacturers alike.
A simple rib beef roast method uses a 2 or 3 rib cut salt and peppered and placed fat side up in an open pan. Do not cover or add water. Roast at 300 degrees F until the bone area reaches the desired doneness, with times of 18-20, 22-25, or 27-30 minutes per pound for rare, medium, and well done respectively.
Boned shoulder of veal is prepared by boning and rolling the roast, seasoning with salt and pepper, and roasting at 300 degrees F until the meat thermometer reads 170 degrees. Plan about 40 minutes per pound. Slice cucumbers and radish for platter garnish.
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