Dorothy Sherman
DOROTHY SHERMAN'S BROWN BREAD
2 cups white flour 1½ cake compressed yeast 2 cups water (lukewarm) 1/2 cup sugar Pinch of salt 2 cups Graham flour Dissolve yeast in water and mix with the white flour and set aside to rise over night. Stir in sugar and salt and Graham flour.
Pour into well-greased bread or loaf pans and set aside for two hours or until it rises to top of pan. Bake in moderate oven three-quarters of an hour.
This is a delicious dark bread that is "different." 191 Dooly Horman
STUFFED PINEAPPLE
A large pineapple should be scooped out, leaving only the empty shell. Cut the top off square so that it can be placed on again.
Shred or chop the inside part and add to it a chopped apple, banana and grapefruit. Add sufficient soft sugar to suit and a glass of sherry.
Mix all well and place back in the pineapple shell with top on. Chill in ice box and serve with macaroons on the side.
MAY WALDRON ROBSON
(MRS. STUART ROBSON) This is my favorite summer dish and is one of my few culinary attainments. Mus Stuart Robson
OYSTERS WITH GREEN PEPPERS
Put a tablespoonful of butter into a frying pan and fry in it a green pepper and a small onion, both chopped fine. Add a pint of oysters with their liquid, season with salt and paprika, and cook for five minutes. Serve on hot buttered toast.
Sincerely,
