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Chicago cookbook, 1930s?
Page 7
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Croutons. Break bread into tiny cubes toast in slow oven stirring frequently till dry and golden Brown Melt butter in pan with a peeled clove of garlic. Take out garlic when it is golden Brown. add croutons and toss until they are all butter covered. store in cup or jar in the refrigerator Heat just before using. - cup custard with special fruit salad- strawberry. raspberries. melon balls. Grape. fruit orange, banana slices dipped in lemon juice on a bed of lettuce serve this as a main dish. Pass exotic maison D spicy with chutney zippy with water cress.
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Croutons. Break bread into tiny cubes toast in slow oven stirring frequently till dry and golden Brown Melt butter in pan with a peeled clove of garlic. Take out garlic when it is golden Brown. add croutons and toss until they are all butter covered. store in cup or jar in the refrigerator Heat just before using. - cup custard with special fruit salad- strawberry. raspberries. melon balls. Grape. fruit orange, banana slices dipped in lemon juice on a bed of lettuce serve this as a main dish. Pass exotic maison D spicy with chutney zippy with water cress.
Szathmary Culinary Manuscripts and Cookbooks
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