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M. J. Delaney cookbook, 1933
Page 10
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and serve with fruit juice (1 cup pineapple & raspberry juices cooked with 1/2 cup sugar to make a thick syrup. Pineapple Pumpkin Salad Mash yellow cheese, and moisten with cream. Season to taste. Shape in form of small pumpkins, making grooves with dull edge of knife. Top with artificial stem. Chill. Place a slice of pineapple on crisp lettuce and garnish with strips of pimento. Place a cheese
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and serve with fruit juice (1 cup pineapple & raspberry juices cooked with 1/2 cup sugar to make a thick syrup. Pineapple Pumpkin Salad Mash yellow cheese, and moisten with cream. Season to taste. Shape in form of small pumpkins, making grooves with dull edge of knife. Top with artificial stem. Chill. Place a slice of pineapple on crisp lettuce and garnish with strips of pimento. Place a cheese
Szathmary Culinary Manuscripts and Cookbooks
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