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Newspaper
Winchester Evening Star
Location
Winchester, Virginia, United States of America
Date
Mar 21, 1935
Page
11
An article advocates Lenten focus on seafood, noting modern refrigeration and freezing make fish affordable and accessible. It includes multiple recipes such as Baked Fillet of Shad with Cheese, croquettes from fish and rice, Baked Scallops, clam potato bake, and a pastry crust, with detailed steps and yields for six servings.
A guide urges replacing worn utensils and stockpiling essential pots and pans for health and efficiency. It recommends cleaning old pieces, buying marked brands, and maintaining coffee makers to ensure flavor and aroma. It highlights including a double boiler, glass casseroles, and various coffee makers for a complete kitchen.
A historic cooking method details boiling ham in water overnight then simmering for about 20 minutes per pound. It instructs using dry white wine to create a sauce with onion browned in butter, flour for thickening, sliced mushrooms, cayenne, and cognac. Spinach served separately.
A fried ham slice served with Pin Wheels made from a flour dough. Mix flour baking powder and salt cut fat blend with milk to form a soft dough. Roll with mashed apricots spread roll and slice. Bake on a greased pan in a moderate oven for about twelve minutes.
A recipe note describes soaking 1 tablespoon gelatine in water, dissolving in boiling water or juice, then adding sugar salt and lemon juice. Cool until thick, fold in 1½ to 2 cups mixed fruit, chill, unmold on lettuce, and garnish with whipped cream.
Select plump ripe berries wash well and serve on a plate around a mound of powdered sugar. The berries are dipped whole into the Sugar as eaten.
Two dessert ideas feature peppermint flavor with tapioca cream and chocolate sauce. A second recipe blends coffee with tapioca and raisins, producing a creamy cooled dessert served in sherbet glasses. Serves are 8 and 6 respectively.
Lemon tart shells are made with shortening boiling water and flour then chilled overnight. Lemon filling combines grated rind juice butter sugar and eggs cooked to thickened cream then cooled before filling shells and topping with meringue. Chocolate tarts use the same crust and a milk chocolate filling finished with a meringue topping.
Instructions describe a 10 pound ham simmered four hours in cold water with bay leaves onion and cloves. After cooking the ham is cooled trimmed of fat and rind and placed fat side up in a roaster then coated with a sugar mixture.
A quick luncheon can be assembled using canned baked beans sweet pickle relish and canned brown bread kept on pantry shelves.
A historic Lenten dinner list features oyster stew, fish croquettes, salmon loaf, baked scallops, stuffed celery, potato soup, scalloped potatoes, mixed green vegetables, tomato sauce, Hollandaise, and an array of bread, rolls, and desserts. The menu includes beverages like coffee, tomato juice, and a banana raisin salad alongside pies and compotes.
A festive dessert suitable for children's suppers and adults as well. The recipe blends milk sugar gelatine coconut orange juice and orange sections then folds in stiff egg whites and chills in a mould before serving with cream or orange sauce.
A simple ham glaze uses 18 whole cloves 1 cup dark brown sugar and 1 cup spiced juice. Insert cloves in the ham spread with the sugar and add juice. Bake 20 minutes in a hot oven then cover and bake 15 minutes. Serve hot or cold with spiced peach juice or water with vinegar as a substitute.
A pastry tube is used to form crullers from a batter of sugar salt shortening boiling water flour eggs and vanilla. Pipe rings onto waxed paper and fry in hot fat until golden then drain and frost with white boiled icing. Ideal for lunch boxes and desserts.
Hollow out a loaf by removing crusts and cutting a lengthwise top opening. Butter the exterior and fill with a savory stuffing made from ham pieces and complementary ingredients.
Lenten salads suited to buffets and parties feature lobster meat, eggs, celery, mayonnaise, and cream. Recipes include a whipped cream topping, paprika garnish, and lettuce serves. cheese straws accompany the dish. Also described are a loaf salad with olives and nut meats, shrimp tomato stuffed cups, and cold, neatly arranged presentations.
Drain the onions and mix with ham eggs cream and seasonings. Fry in fat 2 tablespoons per cake until set. Serve with soybean sauce.
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