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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
Jan 14, 1938
Page
10
Homemakers receive tips for using leftover jelly, making new jellied desserts, baking with an electric range, and shaping crackers with a potato ricer. A method for hanging pictures, quick bread in the electric mixer, and a novel apricot milk sherbet frozen in a modern ice cream freezer is described. It covers saving fuel, combining ingredients, and proper ice cream packing techniques.
Post holiday delight from 1938 offering a two package Creamed Old English cheese mix with onion green pepper pimento olives and pickle plus hard boiled eggs crackers and salad dressing. Grind mix, roll, chill overnight and serve on a cheese board with galax garnish. Peat butter and pintanas mashed together make a grand dressing or sandwich spread.
How to remove sand from spinach before cooking by trimming stems and washing in batches. Cut stems to reduce grit, rinse by lifting spinach in lukewarm water, renew water until no sand remains, then drain and cook. Any sand left in the pan stays behind during draining.
A vintage cooking note suggests baked stuffed fish as a winning dish for family meals. It recommends adding chopped capers to the stuffing for flavor and using toothpicks and string to secure the stuffing as it bakes.
Bake thick cornbread in a hollowed shell and fill with tuna and light egg mixture. Fold in stiff egg whites and bake about 25 minutes, then serve with tomato sauce and seasonings.
Gelatine to make one pint with two ripe bananas salad greens. Prepare gelatin, place banana slices in small molds, pour thickened mixture, chill until firm then unmold into lettuce cups. Garnish with greens and a swirl of cream dressing. To flute bananas, run fork prongs lengthwise then slice crosswise for presentation.
Date halves with nutment and pasteurized date filling mix with orange juice. Roll pastry to one eighth inch, cut rounds, fill, seal and bake at 475 degrees for about 12 minutes yield 24 small turnovers.
A recipe suggests using ripe bananas rolled in lemon juice then shredded coconut, baked 15 to 20 minutes at 400 degrees until brown and tender. Serve hot with lemon or fruit sauce. Makes four servings.
Instructions describe making banana waffles with sifted cake flour sugar baking powder salt milk melted shortening and banana. Beat egg and milk then combine with dry ingredients and fold in banana. Batter is spooned onto a hot waffle iron and cooked until crisp.
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