Side Dishes
from the 1940’s
by Collette
You might like to try one of the
following with one of your entrees. I remember these recipes as a little girl.
Pineapple Salad
1 large can of pineapple chunks 1 tablespoon flour
1 egg 12 marshmallows
3 tablespoons sugar
Drain pineapple. Cook the juice of the pineapple with the flour, sugar, and egg until thick, over medium heat. Let cool, then stir in pineapple and cut-up marshmallows. Serves: 6
Coleslaw
1 head cabbage 2 tablespoons
vegetable oil¼ cup finely, diced carrots 1 teaspoon salt
4 tablespoons minced onion 2 teaspoons celery seed
Dressing: ¼ cup sugar
½ cup sour cream ¼ cup heavy syrup, drained
½ cup mayonnaise from canned peaches
3 tablespoons white vinegar
Chop cabbage, onion, and carrots very
fine. Prepare dressing: add salt, sugar, vegetable oil, sour cream, celery see,
peach syrup, mayonnaise, and vinegar. Mix well and set aside to chill. Mix
chopped cabbage, onions, carrots, and dressing. Chill for 24 hours before
serving. Serves: 6-8
Harry
Truman Salad*
1 head lettuce ¼ cup
granulated sugar4 green onions, chopped ¼ cup vinegar
4 strips bacon 1 heaping tablespoon sour
1 egg, well-beaten cream
Break lettuce into pieces in large bowl;
add green onions. Fry bacon until crisp; drain and crumble. Pour off drippings
from skillet. Combine egg, sugar, vinegar, and sour cream; beat well. Add bacon
pieces; pour into skillet. Cook until thick, stirring constantly. Cool. Pour
over lettuce; toss. Serves: 4-6
*Served by the wife of the governor of Wyoming to President Harry Truman
on his visit to the Wyoming capitol.
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