Last year I gave you several recipes forValentine’s Day from the Los Angeles Times of February 13, 1933. I saved a few
more of them for you for this year.
Valentine Shortcake.
Melt
two tablespoonfuls butter and blend with two tablespoonfuls flour. Add one
sixteen-ounce can noodle soup and stir until thickened. Add one and one-half
cupfuls diced cooked pork or veal and cook until meat is thoroughly heated.
Serve on this filling between the halves and on top of heart-shaped baking
powder biscuit, garnishing with slices of stuffed Spanish olives. This make a
delicious meat dish for the shortcake and is very easily prepared. Left-over
pork or veal roast may be used.
Valentine Ice-Cream
Sandwich.
Shape
thin layers of sponge cake with heart cutter and for each serving use two of
these hearts with vanilla ice cream between and on top. Pour butterscotch sauce
over the top and sprinkle with nuts or top with a spoonful of whipped cream.
Pink Fruit Punch.
To one
glass currant jelly and one cupful granulated sugar, add one quart boiling
water and stir until dissolved. Cool, add juice of six lemons and two oranges.
Add two quarts more water. At serving time, add ice to chill. This recipe will
serve twenty.
Previous Valentine’s Day posts and recipes can be found at the
following links:
Cakes for
Valentine’s Day (1930’s).
Saints,
Sex, and Chocolate Soup.
A Lusty
Tart.
Moravian
Love Cakes.
Recipes
for Perfect Love.
Cupid’s
Menu.
Love
Cake.
Love in
Disguise.
Valentine’s
Day Treats: 19th C recipes.
Lalla-Rookh
Punch.
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