A doughboy to supper
Australia went wild for the Americans in 1942 - well we thought we were facing Japanese invasion, and besides, the dougboys were awfully cute. They had tailored uniforms, charming manners and accents like movie stars. And boy, could they dance...
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This is from the Australian Women's Weekly of 13 June 1942. The recipes are, er, interesting:
SUPPER MENU No. 1Fruit Juice CocktailCreamed Spaghetti CheeseStuffed Cucumber and Beet withSalad GreensFrosted Orange SpongeMint Julep CoffeeA word about these fruit juice cocktails. Serve them very cold, even in winter, or very hot. Mulled juice is fruit juice spiced and steaming hot. Try it, lt's good!The flavor, whether hot or cold, should be decisive. Try in the juice some crushed mint leaves or a few cloves or blade mace, or even a red chilli, straining before serving.Talking of flavor, the spaghetti cheese must be piquant and interesting. If you live near some parts I know you can add, without worrying the budget, a few plump oysters just before serving or some peeled whole mushrooms.The stuffed cucumber and beet slices make an excellent combination with a fish mayonnaise. They are good, however, just with salad greens and dressing. Try perhaps some tiny hot cheese scones with them. The Americans call these scones biscuits.Stuffed Cucumber and Beet Salad: Cut 1 cucumber in halves, crosswise.Peel and flute with a fork. Remove centre from each end with an apple corer, making as large a hole as possible. Fill centre firmly with the following: 1 cup breadcrumbs, 3 cup finely-chopped beetroot, 1 tablespoon chopped parsley, 1 tablespoon vinegar, 1 teaspoon gelatine dissolved in 1 tablespoon water. Chill,cut in slices, and serve in nests of lettuce leavesMint Julep: Combine 1/3rd cup freshly crushed mint leaves, 1 cup sugar, l/3rd cup lemon juice and 1 cup water. Stand 30 minutes and strain. Pour over ice cubes, add 1 pint ginger ale.
[image error]
This is from the Australian Women's Weekly of 13 June 1942. The recipes are, er, interesting:
SUPPER MENU No. 1Fruit Juice CocktailCreamed Spaghetti CheeseStuffed Cucumber and Beet withSalad GreensFrosted Orange SpongeMint Julep CoffeeA word about these fruit juice cocktails. Serve them very cold, even in winter, or very hot. Mulled juice is fruit juice spiced and steaming hot. Try it, lt's good!The flavor, whether hot or cold, should be decisive. Try in the juice some crushed mint leaves or a few cloves or blade mace, or even a red chilli, straining before serving.Talking of flavor, the spaghetti cheese must be piquant and interesting. If you live near some parts I know you can add, without worrying the budget, a few plump oysters just before serving or some peeled whole mushrooms.The stuffed cucumber and beet slices make an excellent combination with a fish mayonnaise. They are good, however, just with salad greens and dressing. Try perhaps some tiny hot cheese scones with them. The Americans call these scones biscuits.Stuffed Cucumber and Beet Salad: Cut 1 cucumber in halves, crosswise.Peel and flute with a fork. Remove centre from each end with an apple corer, making as large a hole as possible. Fill centre firmly with the following: 1 cup breadcrumbs, 3 cup finely-chopped beetroot, 1 tablespoon chopped parsley, 1 tablespoon vinegar, 1 teaspoon gelatine dissolved in 1 tablespoon water. Chill,cut in slices, and serve in nests of lettuce leavesMint Julep: Combine 1/3rd cup freshly crushed mint leaves, 1 cup sugar, l/3rd cup lemon juice and 1 cup water. Stand 30 minutes and strain. Pour over ice cubes, add 1 pint ginger ale.
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