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Dilute With Bouillon

Dilute condensed black bean soup with bouillon and heat; stir in a little medium sherry just before serving. Garnish with swirls of lemon peel and sliced hard-cooked egg.

Author: NEWSPAPER, Frederick, MD., Thursday March 12, 1964 Page 13 03-12-1964

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RECIPES FROM THE RETRO HOUSEWIFE

DESSERT

SHAMROCK CITRUS FRUIT MOLD, Irish

Ingredients
  • 2 packages unflavored gelation
  • ½ cup cold water
  • 1 cup hot water
  • One-third cup sugar
  • ¼ cup fresh lime or lemon juice
  • 1 ½ cups fresh grapfruit juice
  • ¾ teaspoon green food coloring
  • 1 cup fresh grapefruit sections
Preparation Instructions

Soften gelatin in cold water. Add hot water and sugar. Mix well. Stir in lime or lemon and grapefruit juice and food coloring. Rinse a 1-quart mold in cold water and fill two-thirds full with the mixture. Chill until firm. Then, refrigerate remaining mixture until it is the thickness of fresh egg whites. Fold in grapefruit sections and pour over firm layer. Chill until firm. (6 servings)

Goes with: St. Patrick's Day Menu - Irish Stew For St. Patrick's.
Contributed by Gaynor Maddox, 1964

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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