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Newspaper
Winchester Evening Star
Location
Winchester, Virginia, United States of America
Date
Jun 20, 1940
Page
10
Clam Chowder with large chowder clams bacon onion flour milk and potato. Strain clam juice mix ground clams and onion with grease add flour then juice and diced potato simmer gently then finish with milk and pepper and serve with crackers.
A recipe excerpt describes shaping mint jelly to resemble a cooling accompaniment for lamb. It calls for boiling water, sugar, gelatin dissolved in cold water, lemon juice, optional green coloring, then chilling until set.
A grand luncheon idea with no dessert, featuring frozen fruit salad and sandwiches. The recipe blends chopped chicken or minced ham with fruit, a custard cream, and a buttered mold, then chilled to set before serving on lettuce.
Recipe explains making light cookies to suit warm weather. Ingredients include shortening peanut butter brown sugar eggs cake flour soda cinnamon cloves nutmeg and peanuts. Instructions cover creaming mixing chilling slicing baking at 400 F for 8 to 10 minutes yields about 160 cookies.
Mrs Ruggles popular fruit cup idea uses a grapefruit shell as a serving bowl. Mix fresh pineapple and strawberries with chopped grapefruit meat, chill, and decorate with a mint sprig for a decorative breakfast or luncheon.
Butter browns mushrooms then a thickened sauce with milk flour and eggs. Add celery olives and cheese then blend until creamy. Serve on toast and garnish with parsley or pimento. Makes six servings.
A luncheon idea features a veal salad using 3 pounds shoulder veal, sugar, celery stalks, Worcestershire sauce, mayonnaise, sliced stuffed olives, and diced celery. The dish pairs a tempting salad with an attractive dessert for a substantial yet not overly heavy midday meal.
Place veal in a pan and almost cover with water. Add celery, onion, salt, pepper, and Worcestershire sauce and simmer until tender. Cool in the broth, cube the meat, mix with diced celery and olives, season, and add sugar. Moisten with mayonnaise, arrange on lettuce with pickles, and serve with hot rolls and coffee.
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