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Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
May 18, 1928
Page
20
A health note urges feeding echoo age children with lunch as essential as breakfast or dinner. It offers a menu with Cream of Lima Bean Soup, Date Nut and Pimento Cheese sandwiches, plus Cocoa and Evaporated Milk drinks, and outlines bean soup and beverage preparations with evaporated milk.
The Texan Association of Bakery Engineers elected Casey of Richter's bakery as first president at the state convention in Laredo on May 10. Officers include Ry Casey of San Antonio as president and Joseph Baseen of Houston as vice president, with a large slate on the executive and advisory committees. The next port meeting in Laredo on June 18 will outline the year’s program and elect delegates for the national convention.
Double Dutch malt has been introduced in San Antonio by Bete Cappuynn state panzer for Ted tun Products company of Chicana. This concern has been producing malt syrups for the past years. The malt, new to this section of the country, proves unusually promising.
A fragmentary report describes Pompeian cooked mayonnaise with steps and ingredients, mixed to a paste then yolks, vinegar, lemon juice boiled, cooled and served. It notes improved 1927 sales, a three-pound can, April 26 arrival of first load, 75 percent retribution, repeat orders, and local distributor experiences in Nebraskas and lows.
A concise note describes a simple uncooked ice cream using junket powder with milk and no eggs. It explains the general rule of using part cream to milk, allows dense milk in a 1 to 1 proportion, and mentions flavoring with extracts or fruit. A Duluth frolic punch recipe follows with frozen citrus juleps.
A fragmented recipe text discusses peeling tomatoes for salads, avoiding skins to preserve freshness, and suggests serving with a salad dressing. It also includes a spiced fish preparation, detailing cleaning, salting, boiling, jar storage with spices, lemon and onion, and a vinegar mix, standing 45 hours before serving.
A recipe fragment describes making cheese sandwiches with bread, cheese, milk, cayenne, and butter then baked until browned. It also notes fillets as cleaned fish split in half with bones removed, highlighting dealer preparation versus home cooking.
A recipe note describes serving lettuce leaves with tomatoes cut into aliced or quartered pieces. Dressings are added only just before serving and options include French, Russian, or mayonnaise. A variation suggests finely chopping lettuce like slaw and adding a touch of very finely chopped onion.
A Texas grapefruit salad gains favor with a simple recipe pattern using grapefruit pulp, broken English walnuts and hickory nuts or pecans, blended with mayonnaise without mustard, filled into grapefruit shells and served on lettuce.
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