Scrivenir's was a wonderful department store a couple of milesaway from my beloved grandmother's house. They closed about ten years agoand the building was torn down. Now a Chili's resides there.
Ernie Scrivener opened a lumber yard there not long after WW IIwhich grew into a hardware store, which, like Topsy grew into gorgeous thingsfor the home. At Christmas time, it was an absolute wonderland of ornaments anddecorations. Finally, it had fantastic fabrics, buttons and ribbons, achildren's shop, bath shop, silver, china and crystal. I've got to stop beforeI tear up.
Along the way, about 1963, Ernie opened a Tea Room and their sticky rolls(recipe lost) became famous as well as their cup of bouillon with cheesecookies, spinach souffle and their shrimp salad. Everyone was given a cup ofbouillon with cheese crackers as soon as they sat down.
Here are a few recipes from Scrivener's. I've tasted them all in the Tea Roomand loved them. These are as given in an interview with former Scrivener'semployees and are a little sketchy. It's easy, I think, to figure out what todo though. Here is what has been salvaged from a San Antonio icon (thatincluded Joskee’s and Frost Department Stores).
Scrivener's Cup of Bouillon
Equal Parts: Chicken and Beef Base -- diluted with water as directed Mix the diluted bouillon. Put the mixture into a pot with cinnamon and garlicpowder. Bring it to a boil. As the mixture boils, it will form a skin on top.Continue to cook until the skin boils away. Scrivener's Cheese Cookies
cinnamon -- to taste
garlic powder -- to taste
equal parts of shredded Cheddar and flour Mix the cheddar, flour and pepper until well blended. Add enough butterflavored oil or butter to make the mixture the consistency of pie dough. Roll the mixture into a cylinder about 2" in diameter. Put the cylindersinto wax paper or foil. Refrigerate overnight, then slice and bake as needed. NOTE: Most recipes call for different proportions using 1 cup cheese to 1/2 cupflour to 1/4 cup butter. Scrivener's Spinach Souffle
cayenne pepper -- to taste
butter or butter flavored oil
Preheat oven to 350. If using fresh spinach, wash it well, then cook brieflywith a small amount of water, along with dissolved bouillon cubes. Drain andset aside. If using frozen spinach, thaw and drain In saucepan, make a roux by heating butter and adding flour. Cook, stirring forabout 3 minutes. Add water and milk and blend well Add cheese and continue tocook, stirring until smooth. Set aside. Place eggs and onion in blender and blend well. Combine cooked spinach, cheesesauce and egg mixture and stir well. Pour mixture into a 9 x 12" bakingpan and bake 30 minutes. *NOTE: You can use fresh or frozen spinach. Scrivener's recipe called for 8 ozpkg but the pkg we found were 10 oz and they worked very well. Makes 8 - 10servings. Scrivener's Shrimp Salad In a large bowl, mix all ingredients gently. Taste and add additional garlicsalt and onion salt if needed. Scrivener's Poppy Seed Dressing Place sugar, dry mustard, salt, vinegar and onion juice together in large bowl.Mix together thoroughly. Add oil very slowly, beating constantly tillthoroughly emulsified and thick. Stir in poppy seeds and continue to beat for afew more minutes. 
20 ounces frozen spinach -- two 10 oz pkg *
1 cup chicken bouillon -- or 2
1/4 cup butter -- 4 T.
1/4 cup flour
1/2 cup water
1/2 cup milk
1 1/4 cups Velveeta
4 eggs
1/2 each onion -- chopped 
2 1/2 pounds cooked shrimp -- peeled and deveined
5 hard-boiled eggs -- diced
1 1/2 cups celery -- finely chopped
1 1/2 cups mayonnaise
3/4 cup sweet pickle relish
1/4 teaspoon fresh lemon juice -- approx., but no more than 1/4 t.
1/4 teaspoon garlic salt -- or to taste
1/4 teaspoon onion salt -- or to taste 
1 1/2 cups sugar
2 teaspoons dry mustard
1/2 teaspoon salt
2/3 cup white vinegar
3 tablespoons onion juice
2 cups salad oil
3 tablespoons poppy seeds
Scrivener’s German Chocolate Pie
ingredients
- 2 eggs
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons vanilla
- 1 4-oz. box German chocolate bars, melted and cooled slightly
- 1 stick butter, melted
- 1 5-oz. can evaporated milk
- 1/2 cup pecans
- 1/2 cup coconut
- 1 ready-made pie crust (unbaked)
directions
Preheat oven to350 degrees. In the bowl of a mixer, beat together eggs, sugar, cornstarch, andvanilla for about 2 minutes. Add melted chocolate, melted butter and evaporatedmilk and mix well until thoroughly combined. Scatter pecans and coconut evenlyover bottom of unbaked pie crust. Place pie pan on a baking sheet, and thenpour chocolate filling mixture over pecans and coconut. Bake in preheated ovenfor 40 to 45 minutes, or until set. Remove and let cool thoroughly. Refrigerateto store.
