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Newspaper
Washington Evening Journal
Location
Washington, Iowa, United States of America
Date
Apr 30, 1937
Page
9
A collection of home freezer ideas includes peach and apricot based desserts. Steps describe crushing fruit, mixing with sugar and lemon juice, then freezing and beating to light creamy textures. Several recipes add egg whites, cream, and folded fruit, with directions to rebeat if separation occurs.
Mix pineapple juice lemon juice lemon rind and sugar. Stir in milk until sugar dissolves. Freeze in a tray until firm. Then warm to light creaminess in a chilled bowl and refreeze to finish.
A home recipe yields eight to ten servings of apricot sherbet using apricot juice and pulp with water and sugar. The directions specify amounts and careful mixing to create a smooth frozen dessert.
The method yields twelve servings using cranberries water sugar orange juice and orange rind. Cook cranberries with water until soft then sieve and blend with sugar and rind. Reheat to dissolve sugar cool fold in juice chill freeze partially then whip lightly return to tray and freeze again.
A fragmented recipe lists ingredients including pineapple juice flour butter and sliced pineapple. It mentions two oranges and measurements such as 1 cup juice and % cup butter. The text preserves a home kitchen context from a dated cooking note.
A historical look at home food preservation from well water and caves to the ice box and modern refrigerators. The piece notes the shift from outdoor ice and cellar storage to efficient, centralized cooling that saves energy and effort for housewives.
A custard pie blends butter milk with orange pastry. Prepare pastry with orange juice and rind, line a 10 inch pan, and bake a filled pie. Mix sugar flour egg yolks buttermilk and melted butter, fold in stiff egg whites, bake 45 minutes at 350 after a 450 start.
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