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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Jun 17, 1932
Page
25
Readable text describes two salad recipes Tongue Salad and Attractive Novelty Tongue Salad plus Green and Gold Dessert. Ingredients include tongue carrots green pepper paprika and various dressings with pineapple juice and mayonnaise. instructions cover washing chilling and serving on crisp lettuce nests. Also outlines gelatin dessert with grapefruit juice and segments served in stemmed glasses for six portions.
A reader asks for lemon curd recipe and alternative lemon cheese variant, with a one pint yield using sugar, lemon juice, butter, and eggs. Instructions say to beat eggs, cook over hot water until thick, then sterilize and seal in jars for use in tarts, spreads, or sweet biscuits.
Chocolate rice pudding with sweetened dark chocolate pieces milk sugar gelatin and nut meats. Cook in double boiler then long simmer stir in vanilla and whipped cream fold in gelatin mix chill until thickened serve in sherbet glasses with optional whipped cream. Serves fi.
A historic kitchen item shows how to heat asparagus tips in their liquor and create a sauce with butter salt pepper evaporated milk and asparagus liquor. It also describes a tomato surprise salad with tomatoes walnuts mayonnaise and chicken options served on lettuce leaves.
A simple summer salad mix of cooked diced potatoes celery green pepper corn kernels and apples with sweet pickles peanuts and mayonnaise. Toss lightly with vinegar onion juice Worcestershire and salt. Chill and serve four.
A dated recipe describes lining molds with pimientos and beating cream cheese with fresh cream to moisten, then adding anchovy paste salt pepper paprika and Worcester sauce. The mixture is packed, chilled unmolded and sliced for lettuce with mayo or sour cream dressing.
A recipe combines minced ham with mayonnaise sour cream horseradish salt and crushed Hawaiian pineapple to make four sandwich portions. Spread between buttered bread or finger rolls and use drained canned pineapple for sweetness.
A fragmented instruction recounts making a pineapple and marshmallow snack using Pineapple One No 9, maraschino cherries, and marshmallows. Boil syrup to thick juice, mix fruit and marshmallows, spread between crackers or buttered graham crackers, then cool.
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