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Newspaper
High Point Enterprise
Location
High Point, North Carolina, United States of America
Date
Sep 05, 1960
Page
8
A light fluffy corn soufflé with American cheese is prepared with corn from the cob and a custard base. The recipe suggests serving with sausages, lettuce, dressing, relishes, bread sticks, and dessert, and notes a 350 degree bake for 1 to 1 1/2 hours yielding 6 8 servings. It ends with trivia about The White House rooms and Robert Frost Pulitzer prizes.
Elizabeth Sparks outlines a frozen Peach Torte with lemon custard, a Hot Pimento Dip, and Kidney Bean Slaw as part of a summer menu. Recipes include crusts, whipped cream, and fruit components, plus suggestions for serving with vegetables and crackers.
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