Home Fried Potatoes (1920); Homemade Cheese (1910)

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HOME FRIED POTATOES

   DARE has 1965-70 for "home fried potatoes" or "home fries."


(PROQUEST HISTORICAL NEWSPAPERS)
  Display Ad 146 -- No Title; The Washington Post (1877-1954), Washington, D.C.; Nov 7, 1920; pg. 67, 1 pgs

  Display Ad 65 -- No Title; The Washington Post (1877-1954), Washington, D.C.; Sep 19, 1920; pg. 23, 1 pgs

  Display Ad 37 -- No Title; The Washington Post (1877-1954), Washington, D.C.; Sep 10, 1920; pg. 11, 1 pgs
("All Home Fried Potatoes...10c."  At The White Palace Cafeteria,  314 Ninth Street N. W.")

  Display Ad 34 -- No Title; New York Times (1857-Current file), New York, N.Y.; Aug 4, 1920; pg. 5, 1 pgs
("Home Fried Potatoes--first carefully boiled, then deliciously browned in the pan--a supper specialty at CHILDS.")

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HOMEMADE CHEESE

   DARE has 1946 for "homemade cheese," defined as "cottage cheese."


(PROQUEST HISTORICAL NEWSPAPERS)
  Display Ad 4 -- No Title; The Washington Post (1877-1954), Washington, D.C.; Aug 10, 1910; pg. 3, 1 pgs:
      _HOMEMADE CHEESE._
   Cottage cheese can be made from skim milk by souring the milk with lactone or other lactic acid culture.  The difference between this and the common cheese of commerce is that this homemade cheese is pure and fresh, whereas the commercial cheese may be contaminated.  Fresh full cream cheese can be made in the same way by using full milk.  This is a safe and nutritious food supplying the place  of meat or eggs.  With rice or bread it forms a complete ration.  Cheese should not be toasted, and it is better made without boiling temperature.  It should not be combined with fruits or vegetables.  WIth macaroni it forms a good combination richer in protein than meat, and in every way preferable.