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Newspaper
Thomasville Times Enterprise
Location
Thomasville, Georgia, United States of America
Date
Jun 19, 1952
Page
4
Readers learn ways to ease summer cooking with the refrigerator and leftovers. Winifred S. Carter from Procter Gamble's Household Information Service advises top stove use, reheating stale goods, and creative leftovers like Spanish Rice. The recipe includes meat loaf, rice, vegetables, and tomatoes served with a light garnish.
A vintage style recipe for Lemon Milk Sherbert using Land O Lakes milk solids. It details ingredients like lemon extract, grated lemon rind, and sugar, plus steps to disperse milk solids, mix, freeze, and rework for a light, firm dessert serving six.
A method uses a deep kettle with enough fat to fully cover the meat. Heat to 300 to 350 F. Lower pieces into hot fat, brown and cook through without turning. Drain fat in the kettle before removing meat from the basket.
A home economist, Reba Staggs, suggests making plain refrigerator dough in portions. Add nuts, melted chocolate, shredded coconut, or mince meat to create varieties. Roll, wrap in waxed paper, refrigerate, then slice and bake for fresh cookies on short notice. Lard helps rounding, preserving flavor and texture for days.
A quick collection of party tidbits including deviled eggs spiced ham pretzel kabobs chilled shrimp and Welsh rarebit spread. The recipe describes melting cheese with beer and seasonings to create a versatile spread that can be served hot or cold and stored for two to three weeks.
Shrimp with Tomatoes and Green Pepper is highlighted as a recommended dish from Lou Chan’s The House of Chan Cookbook. The recipe uses fresh shrimp, green peppers, garlic, scallions, soy sauce, cornstarch, and stock, with step by step cooking and preparation notes backed by the Shrimp Association of America.
Healthful Living advises keeping home temperatures between 65 and 75 degrees with thermostats and small thermometers for accurate readings. It also provides a frosting method using butter sugar vanilla almond cream for a wedding cake layer and shrimp dish. serves four.
The National Fisheries Institute shares step by step tips for sauteing sole without breaking it. Use frozen fillets or have fresh fillets prepared, portion a pound for two or three servings, then coat with egg crumbs or flour cornmeal mix, saute in fat until golden and flaky, and serve hot with lemon parsley or sauces.
French in origin the eclair recipe is shared by home economist Reba Staggs. Bake batter in rounds at 365 F to yield cream puffs or queen fritters, serving as an ideal accompaniment to dinner roast. The method provides a three in one treat combining eclairs and cream puffs.
A boiling water and enriched flour dough is formed with eggs and lard, then baked as eclairs or cream puffs on a greased sheet. After baking, cool and fill with cream, ice cream, or whipped cream, then dust with sugar or drizzle chocolate. Yield 10 to 12.
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