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M. J. Delaney cookbook, 1933
Page 37
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vegetables, and French dressing, tossing them together lightly with a fork and spoon. Line a bowl or platter with the large lettuce leaves, arrange the salad mixture in it, and serve at once. Serves 6. Cheese Puffit 1 cup left over cooked ham 1 teaspoon minced onion 2 tablespoons Crisco 2 half inch slices soft bread 1/4 lb. fresh yellow cheese 2 eggs separated 1/2 teaspoon salt 1/4 teaspoon paprika 1 1/3 cups hot milk
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vegetables, and French dressing, tossing them together lightly with a fork and spoon. Line a bowl or platter with the large lettuce leaves, arrange the salad mixture in it, and serve at once. Serves 6. Cheese Puffit 1 cup left over cooked ham 1 teaspoon minced onion 2 tablespoons Crisco 2 half inch slices soft bread 1/4 lb. fresh yellow cheese 2 eggs separated 1/2 teaspoon salt 1/4 teaspoon paprika 1 1/3 cups hot milk
Szathmary Culinary Manuscripts and Cookbooks
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