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This newspaper page contains 14 articles. Subscribers can read the full text of each article.
Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Jun 30, 1933
Page
30
A two tone salad method uses tomatine aspic and cucumber salad, layering lemon gelatin with tomato juice and seasonings. The recipe guides chilling assembly in an ice tray, then topping lettuce cups with shredded lettuce for service.
A recipe card describes making a three layer tuna and egg sandwich with cucumber and mayonnaise. It provides measurements for tuna eggs cucumbers and condiments, assembly steps including buttering bread slicing and stacking, and yields about 30 sticks. It also notes a rubber grid release mechanism for a metal tray.
Mixed recipes describe lime sherbet and peach moulin preparations. Lime sherbet combines sugar water evaporated milk vanilla and peanuts with chilling and folding steps to create a frozen dessert, while peach moulin blends cooked peaches cream eggs sugar and vanilla, whip, mix with peach puree, then freeze and chill for serving.
Simple refrigerator dessert using butter cookies halves fresh peaches and cream. Layer peach half on cookie, whip cream with sugar and vanilla, cover peaches, crumble cookies over top, chill three hours or more until set. Yields six portions.
A vintage recipe outlines a party salad using Jerson gelatin dissolved in boiling water then ginger ale poured over, chilled until syrupy. It suggests layering with a peanut tin base, placing strawberries stem down in each section, then adding remaining gelatin with nuts and dates mixed with mayonnaise and whipped cream.
A simple cooling dessert using four oranges and Joeman with two cups mater and one to one and a half cups ssrmp. Squeeze juice from the fruit, strain, blend with ayrup and water, chill in refrigerator. Serve in tall glasses topped with an ice cream dipper full of orange.
A recipe fragment describes soaking gelatin in cold water, dissolving it in hot water, and stirring into boiled dressing. It lists ham celery green peppers olives and dressing, then chilling in a mold in the electric refrigerator for several hours before serving.
A garbled cocktail recipe yields a punch mix for thirty with sugar water lemon lime and orange juices grape juice tea infusion and ale. Strain citrus juice, combine with syrup, chill, then add ginger and wafer and pour over crushed ice garnished with mint and berries for serving.
A fragment of a jellied chicken ring recipe lists gelatin water mayonnaise cream and diced chicken with celery olives and seasoning. Instructions mention dissolving gelatin over hot water and chilling the mold overnight before turning onto a plate and garnish.
A fragmented recipe describes making a parfait or dessert with sugar water and egg whites to stiff peaks, melted unsweetened chocolate, cream, vanilla, and freezing steps. It includes candied fruits and nuts, whipping cream, and a method of folding ingredients and freezing in trays for several hours.
A recipe for a gelatin mold with lemon flavor, raisins, cucumber and cheese. Dissolve gelatin in boiling water, add cold water and lemon juice, then fold in diced cucumber, seedless raisins and American cheese. Chill until firm, serve on lettuce with mayonnaise garnish. yields six portions.
A dated ad describes arranging a lavish salad with onion rings, pimento pieces, asparagus tips, two bread slices, prune fruit, and cheese, plus a brenth dressing with olives. It ends with a prompt about a room description and a contact name Mae Lon, The Light's renin expert, and a phone-like number 1231.
A recipe fragment describes shredded cabbage mixed with vinegar sugar and seasonings. It instructs to drain dry and dress with a dressing of mayonnaise and whipped cream then toss and arrange on crisp lettuce. The text references Series 6 and includes several spelling errors.
A simple cucumber and salmon salad recipe uses one and a quarter cups diced cucumber, one and a quarter cups salmon, half cup mayonnaise, one teaspoon salt, and one tablespoon vinegar. Mix mayonnaise with other ingredients in order given. Serves six.
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