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Wisconsin cookbook, 1900-1920
Page 130
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130 French Dressing 1/2 c. cooking oil 1/3 c sugar 1/3 c catsup Heinz 1/4 c vinegar 1 t salt 1 t paparika 1/2 t A-1 Sauce grated small onion Mix all together beat well with beater makes about 2/3 pt. shake well before using Mrs. V. Headquist year, 1947 Lemon Jello Desert 1- 13 oz can evap. milk chill over nite 1/3 c. honey. 1/8 t salt 1 1/4 c boiling water 1 pkg lemon jello 3 T. lemon juice grated rind of 1 lemon 2 1/2 c. vanilla wafers rolled fine Disolve jello with the 1 1/4 c boiling water add honey, salt, lemon juice & rind, when slightly congealed, beat can milk untill stiff and whip mixture in Spread 1/2 of crumbs in pan, pour mixture over it and top with remaining crumbs, set in Ref over nite, serve with whiped cream Serves from 12 to 15 good servings Marg. Walters Feb. 17- 1952.
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130 French Dressing 1/2 c. cooking oil 1/3 c sugar 1/3 c catsup Heinz 1/4 c vinegar 1 t salt 1 t paparika 1/2 t A-1 Sauce grated small onion Mix all together beat well with beater makes about 2/3 pt. shake well before using Mrs. V. Headquist year, 1947 Lemon Jello Desert 1- 13 oz can evap. milk chill over nite 1/3 c. honey. 1/8 t salt 1 1/4 c boiling water 1 pkg lemon jello 3 T. lemon juice grated rind of 1 lemon 2 1/2 c. vanilla wafers rolled fine Disolve jello with the 1 1/4 c boiling water add honey, salt, lemon juice & rind, when slightly congealed, beat can milk untill stiff and whip mixture in Spread 1/2 of crumbs in pan, pour mixture over it and top with remaining crumbs, set in Ref over nite, serve with whiped cream Serves from 12 to 15 good servings Marg. Walters Feb. 17- 1952.
Szathmary Culinary Manuscripts and Cookbooks
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