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Newspaper
High Point Enterprise
Location
High Point, North Carolina, United States of America
Date
Jun 04, 1937
Page
5
A collection of inventive salads blends fruit with vegetables. Recipes include Stuffed Tomato Salad with anchovy mayonnaise, Favorite Salad with oranges and cucumber, Avocado Fig and Grapefruit Salad molded with gelatin, and Cauliflower and Pineapple Cabbage Salads. Ends with decorative Angel Food dessert fillings.
Instructions describe dissolving gelatine then folding with whipped cream and cherries. Fill a sliced Angel Food cake center with the mixture, replace the top, frost with white icing or whipped cream, and chill until ready to use.
A recipe fragment lists ingredients for a steamed orange meringue dessert with egg whites sugar orange marmalade yolks lemon extract and whipped cream. The text also includes a caramel bread pudding base with milk brown sugar salt butter and eggs and incomplete assembly directions.
Beat until stiff and fold in orange marmalade. Steam meringue in a greased double boiler for about one hour. Beat yolks with confectioners sugar, heat thoroughly, add lemon extract and whipped cream. Chill and serve over warm orange meringue pudding turned out and sliced.
Date date mix with orange juice and salt folded with nuts and marshmallows into whipped cream. Fold in graham crumbs reserve some, roll into a three inch diameter log on buttered paper. Chill at least 12 hours and slice into pieces served with whipped cream.
Simple dinner ideas with lamb meat balls in tomato gravy, scalloped onions, fresh green peas, bran muffins and fruit salad with Golden dressing. Includes a custard style pineapple orange lemon juice mixture with cream and whipped eggs as a dessert component.
Summer dessert guidance from Mrs. Gaynor Maddox urges meals reflect appetite rather than weather. Recipes include Honeydew Pudding with rhubarb liquid and Butterscotch Pie with steps for custard, meringue, and a baked shell topping.
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