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M. J. Delaney cookbook, 1933
Page 40
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boiler. Remove from heat, add the flour, and stir until well blended. Add the milk, place over boiling water and cook, stirring constantly until thick. Add the salt, pepper, cheese and pimento, and cook until the cheese is melted. Add the lima beans and celery, heat well and SERVE. Serves 6. Cranberry & Pineapple Marmalade 1 1lb. 4 oz. can crushed pineapple 2 c. granulated sugar 1 lb cranberries 1/3 cup chopped blanched almonds 2 oranges 1/4 cup seedless raisins 1/4 c. chopped crystallized ginger
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boiler. Remove from heat, add the flour, and stir until well blended. Add the milk, place over boiling water and cook, stirring constantly until thick. Add the salt, pepper, cheese and pimento, and cook until the cheese is melted. Add the lima beans and celery, heat well and SERVE. Serves 6. Cranberry & Pineapple Marmalade 1 1lb. 4 oz. can crushed pineapple 2 c. granulated sugar 1 lb cranberries 1/3 cup chopped blanched almonds 2 oranges 1/4 cup seedless raisins 1/4 c. chopped crystallized ginger
Szathmary Culinary Manuscripts and Cookbooks
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