Left Over Crust Cheese Straws for Bridge Night
Odd pie remnants are saved as cheese straws for the next bridge party. Dough is formed from crust scraps, rolled tight with butter, sprinkled with sugar, cut into strips, and chilled before baking in a hot oven for a delicate, household snack.
Olives in Sandwich Filling Recipe from Vague Note
A fragmented recipe lists olives chopped for sandwich filling with quantities like 21 2 amps grated cheese and 34 em stuffed olives. Instructions mention combining olives with cream cheese or similar, heating in a double boiler until tapioca is clear and cheese melts, then cooling with Worcestershire and paprika.
Swiss Cheese Delights for Summer Menus
A feature on Swiss cheese highlights its appeal in hot weather. It notes rich Alpine origins, careful import rules, and seasonally served dishes such as light appetizers, cheese sandwiches, and colorful salads suited to warm days.
MENTIONED IN THIS ARTICLE
Avers House
New York
Switzerland
Pineapple Salad and Cooking Tips From 1900s Text
A fragmented instruction style note describes using pineapple in salads and drinks. It mentions chilling sliced pineapple, pineapple juice for flavor, and a pepper baking step. The text includes garbled phrases about peppers, spices, and cooking times, with several misspelled terms and unclear directions.
Pickled Eggs in Cream Sauce and Pimiento Salad
A vintage recipe item describes preparing pickled eggs by removing yolks, mixing with pimento and seasonings, refilling whites, and baking atop bacon bits with a cream sauce poured around. Also includes a pimiento pineapple celery and mayonnaise salad.
MENTIONED IN THIS ARTICLE
Denis
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