Last year I gave you several recipes for Valentine’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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