Making Supper - Sunday - Lesson 173
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
Making Supper - Sunday - Lesson 173
Cold Sliced Tongue Pineapple And Banana Salad Wafers
Sliced Tongue
To slice a cold boiled tongue, begin at the thick end and cut directly across the grain.
Pineapple, Banana, And Nut Salad
Cut 2 bananas into slices, add 1/2 c pineapple cubes and 1/2 c chopped nuts. Toss together with 2 forks, cover with salad dressing (1/2 t mustard, 1/4 t salt, 1 1/2 t sugar, 3/8 c vinegar, yolks of 3 eggs, p 29), place on lettuce leaves and serve at once.
Cocoa
Three c milk, 1 c water, 2 T cocoa, 2 T sugar, 1 t cornstarch, 1/8 t salt. 1 t vanilla. (See p 13, if necessary.) Preparing the Meal
About 15 m before supper time, make the cocoa; while heating, make the salad, slice the tongue, and place both with a plate of Pfeffer Nuesse on the table. When the cocoa is done, serve the meal.
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