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Newspaper
Amarillo Globe
Location
Amarillo, Texas, United States of America
Date
Aug 25, 1933
Page
6
Veal based jellied dishes with lettuce served in individual moulds or a large platter. Jellied Veal uses leg meat simmered with carrot celery onion and reduced liquid poured over the meat then moulded and chilled. Veal Loaf cooks knuckle meat until tender then chops and seasons with eggs parsley and lettuce garnish, pressing with reduced liquor. Summer Luncheon Menus feature cantaloupe with watermelon balls, chicken salad, and cheese puffs.
A budget menu shows a complete meal for one dollar featuring sliced corned beef peas and potato salad tomatoes stuffed with cottage cheese bread and butter prune tapioca and a demitasse. The recipe for pea and potato salad combines peas potatoes onion pimiento French dressing walnuts and mayonnaise served on lettuce. The prune tapioca is prepared with milk tapioca prunes egg white and light cream chilled in glasses.
A compact recipe brief outlining two salmon based cold molded dishes with ingredients and steps. It lists One pound salmon, vinegar, salt, paprika, hard boiled eggs, olives, sour cream dressing, chili sauce, gelatin, milk and lettuce. Also covers Imperial Salmon Salad and Sour Cream Dressing and Deviled Eggs with Salmon.
Salmon salad recipe details marinate salmon and celery with French dressing. Assemble on lettuce, fill egg halves with salmon mix, garnish with lemon slices olives and beets, finish with paprika and mayonnaise. Serves 6. May be packed for travel.
Instructions describe making chicken salad for stuffing tomato cups. Scoop tomato interiors, fill with cold diced chicken and celery bound with mayonnaise, then top with another teaspoon of mayo. Garnish with stuffed olives and serve on lettuce. Offers veal or cheese puff variations.
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