renovated recipes
S
pring is my favorite time to sit down with a cool refreshing
Spring
cocktail and snack on light chilled treats. These are three of my newest recipe restoration creations that are the perfect addition to any spring menu. The vintage recipes Beverage: The juice of four grapefruits (when pressing the fruit be careful that the juice does not come in contact with the rind), one teacup sugar, bottle and cork. Add to spring water. (“The Times Cook Book, No. 2 – 1905”) Celery Sandwiches: Two cups chopped celery, two tablespoons chopped walnuts, two tablespoons chopped olives, a quarter cup mayonnaise dressing. Spread between slices of thin buttered bread. (“The Inter- national Jewish Cookbook – 1919”) Cream Salad Dressing: Made by mixing sour creamwith enough vinegar, pepper and salt to season the salad palatably. (“Miss Corson’s Practical American Cook- ery – 1886”)
P icnic
Welcome spring with a fresh take on a picnic lunch.
By Courtney Jenkins
Courtney is part of a cute little family of four (including twin sons Parker and Eli) residing in Kansas City, MO. She’s owns a local natural solid body company called Milk and Honey Naturals (milkandhoneynaturals.net).
VintageKC / Spring 2014 36
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