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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Dec 30, 1932
Page
17
The text recounts George Rector’s influence on early 1900s American cuisine, mentions a Paris kitchen for a special sauce, and presents Rector’s Chicken Pot Pie recipe with detailed steps for filling and crust. It also includes a Melba sauce method using raspberries and sugar, detailing starch-thickened preparation and serving ideas.
A fragmented cooking note describes preparing eggplant with butter green pepper onion and tomatoes. After sautéing vegetables the eggplant and tomato mix is placed in a greased dish. Breadcrumbs sprinkled and bake until tender and browned.
Roast the lamb with prune garnish. Drain a can of olives well and wrap each prune with a strip of bacon secured by a toothpick. Broil until bacon is crisp. Serve as a garnish around the roast. Melt butter, stir in corn starch and cream, cook four minutes, add cheese, and serve over toast or crackers.
Recipes present fruit salad dressings to add zest. Chutney mayonnaise blends chutney with mayonnaise then folds in whipped cream. Cheese mayonnaise combines mayonnaise with grated soft cheese and paprika, thinned with cream if needed.
Shrimp filling recipe uses canned shrimps lemon juice mayonnaise celery and onion. Pick over and chop shrimp then mix with seasonings and spread on rye bread. Adjust seasoning as desired for final sandwich.
Yuletide German bread recipe with yeast, flour, sugar, eggs, salt, shortening, citron, raisins and almonds. Instructions cover crumbling yeast, mixing with lukewarm liquid, kneading, rising twice, shaping two pieces for plain rolls and a fruit loaf called Stollen, with folding and butter spread.
Instructions describe brushing melted butter over the top and letting the dough rise about one hour until doubled, then baking 40 minutes in a moderately hot oven at 380 degrees. After removing from the oven, glaze with confectioners sugar icing made by dissolving powdered sugar in a little water.
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