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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
May 18, 1928
Page
26
Readable fragment describes preparing tapioca custard with milk sugar salt and pineapple, cook until transparent then fold in crushed fruit and serve. Also outlines a halibut salad with cucumber onion and dressing, marinating fish in French dressing and chilling, then serving on lettuce with pepper garnish.
A nineteenth century recipe notes potatoes cooked with fresh beans and a method for French fried potatoes. It describes trimming potatoes, boiling or steaming, and serving with butter, parsley, and salt. The fried potatoes are cut thin and fried in hot shortening until brown, then drained and salted.
Modern sauces are quickly made from canned fruit juices. Pour juice into a pan, thicken it, and serve over pudding to showcase the flavor.
Fehr Baking Company reports large daily shipments of cakes and bread to Beaumont El Paso Dallas San Angelo and throughout the valley. The plant adds cake department equipment raising weekly capacity to 5000 cases. John Malls leads the cake department with 15 years of baking experience and association with a famed cake baker.
A garbled recipe describes mixing dry mustard salt pepper sugar with egg yolk and cold lye and olive oil added dropwise until emulsified. It mentions whipping cream or egg white for stiff texture and suggests omitting mustard for fruit sauces.
A historic recipe yields fluffy baking powder biscuits. Mix 3 cups flour with 1 teaspoon baking powder, 1/2 teaspoon salt, 2 tablespoons sugar, 1/2 cup shortening. Work in with fingertips until crumbly, then moisten with 1 cup milk and water, pat onto a floured board, roll to 1/2 inch, cut rounds, place on an oiled pan, bake quickly at 475 degrees for 10 to 15 minutes.
A simple salad mixing apples and celery with salt and mayonnaise dressing. Fold in mint, arrange on frisee greens, and garnish with more mint for a fresh accompaniment to meals.
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