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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Aug 12, 1932
Page
19
An article extols the esthetic appeal of salad as a modern American dining staple. It highlights cheeses like Roquefort Camembert Edam and Swiss as salad components and cites recipes and methods from chefs, including Harry R. Nash, for creating elegant fruit and vegetable salads with cheese dressings.
A fragmented recipe hints at a peach and melon cocktail. Instructions mention serving with ginger ale and scattered, unclear ingredient names and measurements. The text is garbled with misread words like antec Moner's and Tench ATH, making exact components uncertain.
Director Josephine Gibson advises that informal summer gatherings are easy with two course luncheons. Menus include Lobster Spanish style with salads, hot rolls, dessert, and beverages. The piece highlights simple prep, time efficiency, and hostess ease for bridge lunches.
Igebok rolls are prepared with scalded milk butter sugar and salt. Yeast dissolved in warm water is added with flour and optional egg whites. Dough rises twice, then shaped baked at 425 degrees for about 12 to 15 minutes.
Mixed shrimp with two hard boiled eggs onions and celery minced and dressed with mayonnaise. Season with pepper and serve on lettuce for a light, simple salad.
A vintage tuna ring mold recipe uses onion, celery, tomato juice and broth with sugar and vinegar, set with gelatin, then unmolded and filled with flaked tuna, chopped celery and mayonnaise. Serve on lettuce with more mayonnaise. Serves six.
Readable fragment describes a one pound raw ground beef on toasted bread with butter, browned five minutes, salted and peppered, served with pickles. Also outlines a pineapple ade recipe mixing pineapple juice lemon juice syrup with water.
A dated cocktail recipe combines mint leaves lemon and orange juice with sugar, stirred with ginger ale and Toquefort style cheese dress. It then creames Roquefort and soft white cream cheese with mayonnaise to form a chilled dip for serving. Serves 4.
A simple fruit salad dressing combines two teaspoons melted butter three teaspoons orange juice one to two teaspoons sugar or honey. Blend well and use about one serving.
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