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Newspaper
Winchester Evening Star
Location
Winchester, Virginia, United States of America
Date
Apr 18, 1935
Page
12
The Star’s cook offers spring chicken menus including roast chicken with dressing and giblet gravy, oven fried chicken, and fricassee. Detailed steps cover cleaning, stuffing, searing at 500F, then roasting at 425F, with timing for a 3 to 4 pound bird and variations for gravy and sides.
A recipe step describes adding chopped parsley to a chicken dish, mixing until boiling, returning the chicken to heat, and serving with a border of boiled rice used as garnish.
Easter teas and supper menus describe a yellow and green table setting with tea service, centerpieces of daffodils and tulips, and a menu featuring yellow layer cake, tea pastries, assorted mints, olives, celery, oyster stew, buttered biscuits, desserts, and beverages served at a buffet including pineapple sherbet.
A simple recipe describes oatmeal macaroons using one tablespoon melted shortening. It presents a quick, easy treat idea for lunch boxes or tea time.
The text lists ingredients for a recipe including one cup sugar two and one half cups rolled oats two and one half teaspoons baking powder three fourths teaspoon salt and one teaspoon vanilla.
Mix sugar and shortening, add eggs one at a time beating in well. Add rolled oats, baking powder, malt and flavoring. Mix well, half teaspoon to each macaroon. Allow space for spreading. Bake in a moderate oven at 375 degrees for about ten minutes. Makes three dozen small macaroons.
A vintage baking write up describes making Coconut Jelly Balls. It lists ingredients including cake flour, baking powder, salt, eggs, sugar, lemon juice, hot milk, tart jelly, and coconut. The method covers mixing, folding, baking in cups at 350 degrees for about twenty minutes, cooling, filling with jelly, and rolling in coconut to yield about thirty-six small cakes.
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