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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 175
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175 Vegetable Salad Cook to thaw. Cut up, if necessary. 1 frozen asparagus 1 frozen broccoli spears 1 frozen French-style gr beans artichoke hearts 3/4 c chop. parsley 1/4 c chop. onions 1 chop. green pepper 1 sl. cucumber Mix. Marinate veget. in overnight. 1/2 c 1/2 & 1/2 2 tbsp. lemon juice 2 tbsp. vinegar clove garlic - chop 1 c mayonnaise 3 tbsp anchovy paste Serves 10-12 Farvel Pudding 1 c onion Saute onion, celery, mushroom in fat.
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175 Vegetable Salad Cook to thaw. Cut up, if necessary. 1 frozen asparagus 1 frozen broccoli spears 1 frozen French-style gr beans artichoke hearts 3/4 c chop. parsley 1/4 c chop. onions 1 chop. green pepper 1 sl. cucumber Mix. Marinate veget. in overnight. 1/2 c 1/2 & 1/2 2 tbsp. lemon juice 2 tbsp. vinegar clove garlic - chop 1 c mayonnaise 3 tbsp anchovy paste Serves 10-12 Farvel Pudding 1 c onion Saute onion, celery, mushroom in fat.
Iowa Women’s Lives: Letters and Diaries
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