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Newspaper
Monroe News Star
Location
Monroe, Louisiana, United States of America
Date
Jun 10, 1938
Page
5
Summer menu ideas include Blackberry Tarts with citrus zest and tart shells and cucumber relish. A pickling method uses cider vinegar, water, alum, sugar and spices. jars are sterilized and filled with cucumber slices and onion tops.
Instructions describe making a rhubarb orange conserve with orange quarters and peel, cooking with water, then adding rhubarb sugar salt raisins and blanched walnut meats. After cooking until it mounds on a spoon the conserve is placed into sterilized glasses, covered with paraffin and sealed with a second coat after cooling.
Prepare fruit juice by crushing 12 quarts each of blackberries and raspberries then pressing through a jelly bag. Measure 4 cups juice with 72 cups sugar and 1 bottle liquid pectin, boil, add pectin, boil hard a minute, skim and pour into sterilized glasses, seal.
Prepare eight to ten orange segments per serving. Peel and separate segments removing membranes. Dip warm honey coated segments and roll in rice krispies or puffed cereal. Toss in puffed rice or wheat for crunch. Serve immediately.
Fruit eases meal prep and boosts health by simple washing chilling and sweetening. The piece offers juice blends like grapefruit orange lemon and more with tips to prevent dilution using frozen juice cubes and garnishes. It lists fruit cocktail ideas and serving suggestions and notes honey confectioners sugar and maple syrup for guests to mix their own selections.
A collection of vintage kitchen recipes including a tomato cucumber cocktail with cheese sandwich spread, eggplant fritters, buttermilk pie, gelatin salads with vegetables, strawberry tarts, mint apple juice cordial, peach and orange preserves, quince syrup, and tomato stuffed with shrimp salad credited to cooks in Bastrop Choudrant and Monroe Louisiana.
A vintage menu feature presents two entertaining meal plans with pork chops and cube steaks plus sandwiches and fruit desserts. It weaves in hosting tips praising “women of wisdom,” introduces Shredded Ralston as a new cereal snack, and offers step by step recipes for Salmon Club and Tongue Club sandwiches, a berry pie, and strawberry freezer preserves.
Strawberries macerate with sugar for ten minutes then gelatin dissolved in warm water is folded in after thickening. A layer of whipped cream is spread in baked tart shells and the berry mixture is added, finishing with more whipped cream.
A jumble of food preparations lists marshmallow desserts garnished with cherries and nuts. Includes green tomato pickle, lemon pepper seasoning, spice bag, and canning steps. Also mentions baked tomatoes stuffed with liver and a baked bean club sandwich method with layered fillings.
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