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    100 Recipes from 100 Years Ago

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    100 Recipes from 100 Years Ago

    Cooking a century ago was far different from modern cooking. The kitchens of yesteryear were stocked with all sorts of ingredients people don't use anymore such as currants, citron, rhubarb, pastry flour, buckwheat flour, tapioca, and more. These ingredients create unique flavors that many of us have never even tasted.

    Not only were the ingredients different back then, the language was different too. Instead of saying cup or teaspoon, they said “cupful” or “teaspoonful.” Even the spelling has evolved. For example, what we now spell as “coconut” was spelled as “cocoanut” a long time ago.

    This collection of 100 recipes from 100 years ago offers a delightful journey into the past, featuring dishes that are very rare nowadays. You'll find recipes for things like bacon muffins, graham pop-overs, hot cross buns, peanut butter pancakes, lemon citron cake, Cornflake fancies, squash pudding, fish loaf, poorhouse soup, sour cream pie, breakfast apples, tomato fritters, and many other recipes few people make these days.

    Most of these recipes come from old magazines like American Cooker, Good Housekeeping, and Recipes for Everyday; and they come from old cookbooks like Lowney's Cook Book, General Welfare Guild Cook Book, and The Boston Cooking School Cook Book, all of which were published over 100 years ago.

    But no matter how old these recipes get, they'll always be delicious!

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    Breads

    Apple Johnny Cake

    Ingredients:

    • 2 cupfuls home-ground corn-meal
    • 1 cupful flour
    • 3 sweet apples
    • 2 teaspoonfuls baking-powder
    • 1 teaspoonful salt
    • 1 ½ cupfuls milk

    Directions:

    1. Mix together the dry ingredients.
    2. Beat in the milk and the apples cored, pared, and thinly sliced.
    3. Pour into a well-oiled, shallow tin and bake in a moderate oven till the apple is well done, from thirty-five to forty minutes.

    This should be served very hot with butter, or may be cooled and served crumbled in milk for the children's supper.

    Source: Good Housekeeping (March, 1916)

    Bacon Muffins

    Ingredients:

    • ¼ pound bacon
    • 1 tablespoonful sugar
    • 1 well-beaten egg
    • ¾ teaspoonful salt
    • 1 ½ cupfuls milk
    • 2 ½ cupfuls bread flour
    • 5 teaspoonfuls baking powder

    Directions:

    1. Cut the bacon into bits and fry till crips.
    2. Cream together two tablespoonfuls of the bacon-fat and the sugar.
    3. Add the egg well-beaten and the milk.
    4. Mix the baking-powder and salt with the flour.
    5. Stir into the mixture, and fold in the bacon.
    6. Pour into greased muffin pans.
    7. Bake twenty-five minutes in a 4° F. oven.

    Source: Good Housekeeping's Book of Menus, Recipes, and Household Discoveries (1922)

    Blueberry or Huckleberry Muffins

    Ingredients:

    • 2 cups flour
    • 3 teaspoons Royal Baking Powder
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • ¾ cup milk
    • 2 eggs
    • 1 tablespoon shortening
    • 1 cup berries

    Directions:

    1. Sift together flour, baking powder, salt, and sugar.
    2. Add milk slowly, well-beaten eggs and melted shortening.
    3. Mix well and add berries, which have been carefully picked over and floured.
    4. Grease muffin tins; drop one spoonful into each.
    5. Bake about 30 minutes in moderate oven.

    Source: The New Royal Cook Book (1920), published by Royal Baking Powder Co.

    Buckwheat Pancakes

    Ingredients:

    • 1 cup buckwheat flour
    • 1 tablespoonful sugar
    • 3 level teaspoons baking powder
    • 1 ¼ cups cold water (or part milk)
    • ⅓ teaspoonsful salt

    Directions:

    1. Sift together, tree times, the flour, sugar, salt, and baking powder.
    2. Stir the water in all at once and bake immediately on a hot well-oiled griddle.

    Source: The Cook's Book: KC Baking Powder (1911)

    Cinnamon Toast

    Ingredients (for one serving):

    • 1 tablespoon brown sugar
    • ½ teaspoon cinnamon
    • 1 slice bread
    • Butter

    Directions:

    1. Make as many slices of nice brown toast as you want.
    2. For each slice of toast, mix 1 tablespoon of sugar, brown preferred, and ½ teaspoon of cinnamon.
    3. Butter the toast freely, using cold butter, and sprinkle the sugar and cinnamon over it.
    4. Then put the slices of toast in a shallow pan in a moderate oven just a few minutes to melt the sugar, and they are ready.

    Source; The Cook Book of Left-Overs (1920) compiled by the More Nurses in Training Movement

    Graham Pop-overs

    Ingredients:

    • 3 eggs, beaten light
    • 2 cupfuls milk
    • 1 cupful Graham flour
    • 1 cupful wheat flour
    • 1 tablespoonful sugar
    • 1 teaspoonful salt
    • 2 tablespoonfuls melted Crisco

    Directions:

    1. Add the milk to the eggs.
    2. Sift together the dry ingredients.
    3. Gradually beat the dry ingredients into the liquid, using an egg beater.
    4. Lastly, beat in the Crisco.
    5. Bake in hot well-Criscoed glass or other cups nearly one hour.

    Source: Recipes for Everyday (1919)

    Hot Cross Buns

    Ingredients:

    • 3/4 oz yeast cake
    • 1 tablespoon sugar + additional sugar to sprinkle on top
    • 1/2 cup sugar
    • 1 cup flour + 2 cups flour
    • 1/2 teaspoon salt
    • 2 teaspoons ground nutmeg
    • 1/2 cup currants (raisins may be substituted for currants)
    • 1/8 cup citron (optional)
    • 1 cup warm milk (108-110° F)
    • 1/4 cup butter, softened
    • 1 egg, beaten

    Directions:

    1. Blend into one cup of warm milk one compressed yeast cake.
    2. Dissolve in the mixture one-half a cup of sugar.
    3. Add one cup of flour, and let rise in warm place until double in bulk.
    4. Sift together two cups, scant, of flour, one nutmeg, grated, one teaspoonful of salt, and work into this one-fourth a cup of butter.
    5. Add this to sponge when well risen, and knead into a soft dough with one-half a cup of currants, and, if desired, a few bits of citron.
    6. Break off from the dough small pieces about half the size of an egg.
    7. Roll into balls, place in baking pan, and flatten into rounds one-half inch thick.
    8. Let rise in pan until very light, score a cross on the top of each.
    9. Brush with a mixture of beaten egg and sugar, or water and sugar, dust with granulated sugar, and bake in hot oven.

    Source: American Cookery (March, 1920)

    Oatmeal Waffles

    Ingredients:

    • 1 ½ cupfuls finely ground oatmeal
    • ½ cupful cornmeal
    • 1 tablespoonful cooking oil
    • 1 ¼ teaspoonfuls salt
    • 1 ½ cupfuls milk
    • 2 teaspoonfuls baking-powder
    • 1 egg

    Directions:

    1. Grind the oatmeal or rolled oats in a food-chopper and then measure.
    2. Sift the dry ingredients together and add the shortening.
    3. Beat the egg until light, add the milk, and combine with other ingredients.
    4. Beat well, and make on a hot greased waffle iron.

    Source: Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries (1922)

    Peanut Butter Pancakes

    Ingredients:

    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • 2 cups flour
    • 1 egg
    • 4 tablespoons peanut butter
    • 2 cups milk

    Directions:

    1. Sift together two cups flour, two teaspoons baking powder, one-half teaspoon salt.
    2. Add one egg and four tablespoons Larkin Peanut Butter.
    3. Beat vigorously, add two cups milk.
    4. Bake on a hot greased griddle.

    Source: Larkin Housewives Cook Book

    Potato Biscuit

    Ingredients:

    • 1 ½ cupfuls pastry flour
    • 3 teaspoonfuls baking powder
    • ½ teaspoonful salt
    • 1 cupful mashed potato
    • ¼ cupful Crisco
    • Milk as needed

    Directions:

    1. Sift together the flour, baking powder and salt.
    2. Add the potato pressed through a ricer, cut in the Crisco.
    3. Use milk, as needed, to mix to a dough that cleans the bowl.
    4. Turn on a floured board, with the knife, to coat with flour.
    5. Knead slightly, then pat and roll into a sheet.
    6. Cut in rounds and bake about fifteen minutes in a quick oven.

    Source: The Whys of Cooking by Janet McKenzie Hill (1924)

    Cakes

    Almond Loaf

    Ingredients:

    • 4 eggs
    • 1 cupful sugar
    • 1 cupful pastry flour
    • ½ pound shelled almonds
    • ¼ teaspoonful salt

    Directions:

    1. Beat the yolks of the eggs until light and lemon-colored.
    2. Add the sugar and all except two tablespoonfuls of the flour sifted twice with salt.
    3. Fold in the whites of the eggs beaten until stiff and dry and last the almonds chopped but not blanched and mixed with the rest of the flour.
    4. Bake in a well-greased and floured loaf pan for about one hour in an oven which registers 325° to 350° F.
    5. Serve sliced very thin.

    Source: Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries (1922)

    Cocoa Angel Food Cake with Boiled Icing

    Cocoa Angel Food Cake

    Ingredients:

    • ¼ cup cocoa
    • ½ cup pastry flour
    • 1 cup sugar
    • 5 egg whites
    • ½ teaspoon cream of tartar
    • ½ teaspoon vanilla

    Directions:

    1. Beat whites of five eggs until foamy.
    2. Add one-half teaspoon cream of tartar and beat until dry.
    3. Sift together, one cup sugar and one-fourth cup cocoa with one-half cup Larkin Pastry Flour.
    4. Fold into eggs and flavor with one-half teaspoon vanilla.
    5. Bake one-half hour in a tube pan.
    6. When cold cover with a thin boiled icing.

    Boiled Icing

    Ingredients:

    • 1 cup sugar
    • ¼ cup water
    • Dash of cream of tartar
    • 2 egg whites
    • ½ teaspoon sugar

    Directions:

    1. Put one cup of Larkin Granulated Sugar with one-fourth cup of water; add a pinch of cream of tartar.
    2. Stir until the sugar is dissolved.
    3. Let it boil until, when tried with a fork, the syrup will end in a fine thread-like stream.
    4. Remove immediately from the fire and pour slowly over the stiffly-beaten whites of two eggs.
    5. Add one-half teaspoon of any Larkin Extract.
    6. Beat until the icing is cool; spread at once.

    Source: Larkin Housewives Cook Book (1915)

    Coffee Cake

    Coffee Cake (main part)

    Ingredients:

    • 2 cups flour
    • ½ teaspoon salt
    • 3 tablespoons sugar
    • 4 teaspoons Dr. Price's Baking Powder
    • 2 tablespoons shortening
    • 1 cup milk

    Directions:

    • Mix and sift dry ingredients.
    • Add melted shortening and enough milk to make stiff batter.
    • Spread ½ inch thick in greased pan.
    • Add top mixture (see below).
    • Bake about 30 minutes in moderate oven.

    Top Mixture

    • 3 teaspoons flour + additional, if needed
    • 1 tablespoon cinnamon
    • 3 tablespoons sugar + additional, if needed
    • 3 tablespoons shortening

    Directions:

    • Mix dry ingredients.
    • Rub in shortening and spread thickly over top of dough before baking.

    Source: The New Dr. Price Cook Book (1921)

    Dutch Apple Cake

    Ingredients:

    • 2 cup pastry flour
    • 2 level teaspoonfuls K C Baking Powder
    • 1-2 teaspoonful salt
    • 1-4 cup butter
    • 1 egg
    • About 3-4 cup milk
    • About five apples (cut and pared into eighths)
    • 1-4 cup sugar
    • 1 tablespoonful cinnamon
    • 1-4 cup dried currants

    Directions:

    1. Sift together, three times, the flour, salt and baking powder.
    2. With tips of the fingers work the butter into the flour mixture.
    3. Beat the egg, add the milk and stir into the dry ingredients.
    4. Spread the dough in a well-buttered shallow pan.
    5. Press the sharp edges of the pieces of apple into the dough in parallel rows.
    6. Sprinkle the whole with the currants, sugar and cinnamon mixed together.
    7. Make in moderate oven. Serve hot, with butter, as bread for supper or with hard sauce as a pudding.

    Source: The Cook’s Book (K C Baking Powder, 1911)

    Lemon Citron Cake

    Ingredients:

    • ½ cupful Crisco
    • 1 ½ cupfuls sugar
    • 2 egg yolks, beaten light
    • Grated rind ½ lemon
    • ½ cupful milk
    • ½ teaspoonful salt
    • 2 cupfuls flour
    • 3 teaspoonfuls baking powder
    • 3 egg whites, beaten dry
    • 2 ounces citron

    Directions:

    1. Cream the Crisco.
    2. Beat half the sugar into the Crisco, the other half into the yolks.
    3. Beat the two together.
    4. Add the lemon rind, and alternately, the milk and the salt, flour, and baking powder sifted together.
    5. Lastly, the whites of eggs.
    6. When putting the cake into the pan add the citron here and there.
    7. Bake in a round tube pan about forty-five minutes, or in a biscuit pan about thirty minutes.

    Source: The Whys of Cooking by Janet Mckenzie Hill (1924)

    Modern Pound Cake

    Ingredients:

    • 1 cupful sugar
    • ⅔ cupful snowdrift
    • 4 eggs
    • ½ teaspoonful vanilla extract
    • ½ teaspoonful lemon extract
    • 1 tablespoonful milk
    • 1 ⅓ cupfuls flour
    • ½ teaspoonful baking powder
    • ⅓ teaspoonful salt

    Directions:

    1. Cream together the Snowdrift and sugar.
    2. Beat the eggs, one at a time, without preliminary whipping.
    3. Add the extracts, then sift together the dry ingredients.
    4. Add them to the first mixture with the milk.
    5. Transfer to a medium-sized cake-pan, which has been lightly rubbed with Snowdrift.
    6. Bake in a moderate oven, 350 degrees F., for about forty minutes.
    7. If desired, a little mace may act as flavoring.

    Source: A New Snowdrift Cook Book (1920)

    Spice Cake

    Ingredients:

    • ½ cup butter
    • 1 ½ cups brown sugar
    • 2 eggs
    • ½ cup milk
    • ¼ teaspoon salt
    • 2 cups flour
    • 3 teaspoons baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ⅛ teaspoon clove

    Directions:

    1. Mix and sift dry ingredients.
    2. Add butter, sugar, eggs and milk, and beat until smooth.
    3. Bake in a moderate oven forty minutes.
    4. One cup chopped raisins, or one cup chopped dates may be added to this cake.

    Source: Lowney’s Cook Book (1912)

    Sunshine Cake

    Sunshine Cake

    Ingredients:

    • 1 cup sugar
    • 5 eggs yolk
    • ¼ teaspoon salt
    • ¾ cup flour
    • ½ teaspoon cream of tartar
    • 6 egg whites
    • 1 ½ tablespoons orange juice
    • 1 teaspoon lemon juice

    Directions:

    1. Beat yolks until lemon-colored and thick.
    2. Add sugar and flavoring and continue beating.
    3. Mix and sift flour and cream of tartar four times.
    4. Cut and fold in stiffly beaten whites, alternately with flour.
    5. Bake in an angel cake pan one hour in a moderate oven.

    Note: This recipe doesn't include frosting. You can use any frosting of your choice.

    Source: Lowney’s Cook Book (1912)

    Cookies

    Chinese Chews

    Ingredients:

    • 1 cupful dates, chopped
    • 1 cupful English walnuts, chopped
    • 1 cupful sugar
    • ¾ cupful pastry flour
    • 1 teaspoonful baking-powder
    • 2 eggs
    • ¼ teaspoonful salt

    Directions:

    1. Mix all dry ingredients together.
    2. Put in the dates and nuts.
    3. Stir in the eggs after beating them light.
    4. Bake in as thin a sheet as can be spread.
    5. When done, cut in small squares and roll into balls.
    6. Then roll them in granulated sugar.

    Source: Good Housekeeping (June, 1917)

    Cocoa Cookies

    Ingredients:

    • 4 tablespoons shortening
    • 1 cup sugar
    • ¼ cup milk
    • 1 egg
    • 2 cups flour
    • 3 teaspoons Royal Baking Powder
    • ¼ teaspoon salt
    • ½ cup cocoa

    Directions:

    1. Cream shortening and sugar together.
    2. Add milk and beaten egg; mix well.
    3. Sift flour, baking powder, cocoa and salt together and add.
    4. Roll out ¼-inch thick on floured board; cut with cookie cutter.
    5. Bake in hot oven about 12 minutes.

    Source: New Royal Cook Book (1920), published by Royal Baking Powder Co.

    Coconut Cream Cookies

    Ingredients:

    • 2 eggs, beaten light
    • 1 cup coffee C sugar
    • 2-3 cup thick cream
    • 1 cup coconut
    • 1 scant teaspoonful salt
    • 3 cups sifted pastry flour
    • 3 level teaspoonsful KC Baking Powder
    • Cocoanut and nut meats.

    Directions:

    1. Sift together, three times, the flour, salt and baking powder.
    2. To the eggs add the sugar, cream, cocoanut and the flour mixture.
    3. Roll out the soft dough one-fourth inch thick.
    4. Sprinkle with cocoanut, pressing same in lightly.
    5. Cut in rounds; in each center press half a nut meat.
    6. Bake in a moderate oven.

    Source: The Cook’s Book (KC Baking Powder Cook Book) (1911)

    Cornflake Fancies

    Ingredients:

    • Two egg whites
    • ½ cup sugar
    • 1-3 teaspoon salt
    • 2 cups cornflakes
    • ½ cup shredded cocoanut

    Directions:

    1. Beat egg whites until stiff.
    2. Add gradually sugar and salt.
    3. Fold in cocoanut and cornflakes.
    4. Drop mixture from teaspoon on greased tin one inch apart.
    5. Bake in moderate oven.

    Source: Ladies’ Union Cook Book compiled by the Ladies of West Concord Union Church (Concord Junction, MA) (1921)

    Lemon Star Cookies

    Ingredients:

    • 1 cupful sugar
    • 2 cupfuls pastry flour
    • ¾ cupful margarin
    • ½ teaspoonful salt
    • 3 eggs
    • 3 teaspoonfuls baking powder
    • 1 tablespoonful lemon extract

    Directions:

    1. Cream together the margarin and sugar.
    2. Add the eggs well-beaten, and then the flour, salt and baking-powder sifted together.
    3. Work thoroughly, cover, and let stand for a few moments.
    4. Roll thin, cut in star shapes and bake in a quick oven.
    5. Decorate if desired with white icing and sprinkle with chopped walnuts.

    This makes from fifty to sixty cookies, which will keep for some time. Flours vary, so in all cooky recipes use enough to give the necessary stiffness for rolling.

    Source: Good Housekeeping (December, 1919)

    Peanut Butter Cutout Cookies

    Ingredients:

    • 2 tablespoonfuls
    • ½ cup peanut butter
    • 1 cup sugar
    • 1 egg beaten light
    • ½ cup milk
    • ⅓ cups flour
    • 4 teaspoonfuls baking powder
    • ¼ teaspoonful salt

    Directions:

    1. Beat both kinds of butter to a cream.
    2. Gradually beat in the sugar, the egg, milk and flour sifted with the baking powder and salt.
    3. Mix to a dough.
    4. Roll into a sheet, cut in shapes.
    5. Set in a buttered pan, dredge with sugar and bake in a quick oven.

    Source: American Cookery (March, 1917)

    Spice Cookies

    • One cup molasses.
    • One-half cup sugar.
    • One-half cup each lard and butter.
    • Four cup flour.
    • One teaspoon each ginger.
    • Salt
    • Baking soda
    • Cinnamon
    • One-half teaspoon
    • Nutmeg
    • Two eggs

    Directions:

    1. Heat molasses to boiling point.
    2. Add sugar and shortening.
    3. Mix and sift dry ingredients.
    4. Add dry ingredients to first mixture with the eggs lightly beaten.
    5. Chill and roll out.
    6. In warm weather prepare the mixture over night or some hours before using so that it may be easily rolled.

    Source: Larkin Housewives’ Cook Book (1917)

    Walnut Brownies

    Ingredients:

    • ½ cup butter
    • 1 cup sugar
    • 2 squares Lowney's Premium Chocolate
    • 2 eggs
    • ½ cup nut meats
    • ½ cup flour
    • ¼ teaspoon salt

    Directions:

    1. Cream butter, add remaining ingredients.
    2. Spread on buttered sheets, and bake ten to fifteen minutes.
    3. Cut in squares as soon as taken from oven.

    Source: Lowney’s Cook Book (1912)

    Desserts

    Almond Strips

    Ingredients:

    • 2 tablespoonfuls sugar
    • ⅛ teaspoon cinnamon
    • ⅓ cup almond slices
    • Pie pastry for a 1-shell pie
    • 1 egg white

    Directions:

    1. Roll Crisco pastry as for lining a pie plate.
    2. Cut in strips two inches wide and four inches long.
    3. Set them on a baking sheet.
    4. Brush over with the white of an egg, slightly beaten.
    5. Sprinkle with thin-sliced almonds and granulated sugar mixed with a little cinnamon.
    6. Bake to a delicate amber shade.

    Baked Honey Custard

    Ingredients:

    • 4 cupfuls milk
    • 5 eggs
    • ½ cup honey
    • ¼ teaspoonful cinnamon
    • ¼ teaspoonful milk

    Directions:

    1. Beat the eggs just enough to unite white and yolk.
    2. Add the other ingredients.
    3. Bake in cups or in a large pan in a moderate oven.

    It is best to set the baking dishes in a pan of water.

    Source: American Cookery (January, 1920)

    Banana Fritters

    • 1⅓ cups flour
    • 2 teaspoonfuls baking powder
    • ¼ teaspoonful salt
    • 1 egg, beaten light
    • ⅔ cup milk
    • 2 or 3 bananas

    Ingredients:

    1. Sift together the flour, baking powder, and salt.
    2. To the egg add the milk and stir into the dry ingredients.
    3. Stir in the bananas, peeled, scraped, and cut in slices or cubes.
    4. Drop into hot fat, in compact dessert spoonfuls, taking care that the pieces of banana are covered with batter.

    Source: American Cookery (March, 1919)

    Directions:

    Cherry Fritters with Maraschino Sauce

    Cherry Fritters

    Ingredients:

    • 2 cups scalded milk
    • ¼ cup corn-starch
    • ¼ cup flour
    • ½ cup sugar
    • ¼ teaspoon salt
    • ¼ cup cold milk
    • Yolks 3 eggs
    • ½ cup Maraschino cherries, cut in halves

    Directions:

    1. Mix corn-starch, flour, sugar, and salt.
    2. Dilute with cold milk and add beaten yolks.
    3. Add gradually to scalded milk and cook fifteen minutes in double boiler.
    4. Add cherries, pour into a buttered shallow tin, and cool.
    5. Turn on a board, cut in squares.
    6. Dip in flour, egg, and crumbs.
    7. Fry in deep fat, and drain.

    Maraschino Sauce

    Ingredients:

    • ⅔ cup boiling water
    • ⅓ cup sugar
    • 2 tablespoons corn-starch
    • ¼ cup Maraschino cherries, cut in halves
    • ½ cup Maraschino syrup
    • ½ tablespoon butter

    Directions:

    1. Mix sugar and corn-starch.
    2. Add gradually to boiling water, stirring constantly.
    3. Boil five minutes.
    4. Add cherries, syrup, and butter.

    Source: The Boston Cooking School Cook Book (1921 Edition)

    Coffee and Tapioca Trifle

    Ingredients:

    • ½ cup small pearl tapioca
    • 2 cups coffee
    • ½ cup sugar
    • Whipped cream

    Directions:

    1. Have ready two cups of hot, clear coffee (strain through line if necessary).
    2. Add half a cup of pearl tapioca and let cook over boiling water, stirring occasionally, until tender. (Pearl tapioca will take at least two hours cooking. The minute and other quick-cooking tapiocas will cook in half an hour.)
    3. When done add half a cup of sugar and turn into glass cups.
    4. Serve with cream slightly whipped.

    Source: American Cookery (June/July, 1919)

    Fried Bananas with Crumbs and Lemon Sauce

    Fried Bananas with Crumbs

    Ingredients:

    • 3 bananas
    • Salt and pepper
    • Juice of ½ lemon
    • ½ cup flour
    • 1 egg, beaten
    • ½ cup fine plain breadcrumbs
    • Shortening or vegetable oil
    • Lemon pieces or slices

    Directions:

    • Remove skin from six bananas.
    • Cut in halves length-wise an crosswise.
    • Sprinkle with salt and pepper and lemon juice.
    • Dip in flour, egg and crumbs.
    • Fry in deep fat.
    • Drain on brown paper, serve on folded napkin.
    • Garnish with lemon and parsley.

    Lemon Sauce

    Ingredients:

    • 2 teaspoons arrowroot or cornstarch
    • 2 cups water
    • 1 cup sugar
    • Grated rind and juice one lemon
    • 1½ tablespoons butter

    Directions:

    1. Mix arrowroot or cornstarch with sugar.
    2. Add boiling water and cook twenty minutes.
    3. Add flavoring and butter.
    4. Serve hot.

    Source: Lowney’s Cook Book, Revised Edition, 1921

    Lemon Dumplings

    Ingredients:

    • Grated rind 1 lemon
    • Juice 1 lemon
    • 1 cupful molasses
    • ½ cupful sugar
    • 1 tablespoonful butter
    • 1 cupful hot water
    • 1 egg
    • 1 cupful bread flour
    • 2 teaspoonfuls baking-powder
    • ½ teaspoonful salt
    • Milk

    Directions:

    1. Mix the lemon, molasses, sugar, butter, hot water, and well-beaten egg together.
    2. Let come to a boil.
    3. Drop in dumplings made by mixing and sifting the flour, baking-powder, and salt together.
    4. Add sufficient milk to make a drop batter.
    5. Cover closely and boil twenty minutes to one-half hour.
    6. Be careful that the mixture does not burn.

    Source: Good Housekeeping (June, 1917)

    Maple Custard

    Ingredients:

    • 3 eggs well beaten
    • ¾ cup maple syrup
    • 2 cups milk
    • Pinch of salt

    Directions:

    1. Mix ingredients together.
    2. Rub cups with butter, fill with mixture.
    3. Place in pan of hot water.
    4. Bake in oven.

    Source: General Welfare Guild Cook Book (Beaver Valley General Hospital, New Brighton PA, 1923)

    Marshmallow Custard

    Ingredients:

    • 2 eggs
    • 2 tablespoonfuls sugar
    • 2 cupfuls thin cream
    • ½ teaspoonful vanilla
    • 6 marshmallows

    Directions:

    1. Beat the eggs slightly.
    2. Add the sugar, cream and vanilla.
    3. Combine thoroughly.
    4. Place a marshmallow in the bottom of each of six custard cups.
    5. Pour the custard mixture over them.
    6. Place the custards in a pan of hot water and bake at 325° F. for forty minutes or until a silver knife will come out clean when inserted in the custard.
    7. Place in the refrigerator to cool and serve in the cups.

    Good Housekeeping Book of Menus, Recipes, and Household Discoveries

    Orange Fritters with Sauce

    Orange Fritters

    Ingredients:

    • 6 oranges
    • 2 cups flour—sifted with
    • 3 teaspoons baking powder
    • 3 eggs
    • ½ cup butter
    • 3 tablespoons sugar
    • ½ cup milk

    Directions:

    1. Cream butter and sugar, add yolks of eggs.
    2. Add flour, milk and whites of eggs well beaten.
    3. Pare and quarter the oranges, and mix with other ingredients.
    4. Drop by spoonfuls in boiling lard. (See that each fritter has at least three pieces of orange in it.)

    Sauce

    Ingredients:

    • 2 tablespoons butter
    • 6 tablespoons powdered sugar
    • 2 eggs—yolks
    • ½ cup finely cut orange

    Directions:

    1. Stir butter and sugar to a cream.
    2. Add yolks of eggs and orange.
    3. Put in pan of boiling water, and stir as it melts.

    Source: General Welfare Guild Cook Book (1923, The General Welfare Guild, The Beaver County General Hospital. New Brighton, Pennsylvania)

    Peach Shortcake

    Ingredients:

    • 2 cups flour
    • ½ teaspoon salt
    • 3 teaspoons baking powder
    • 3 tablespoons butter
    • 3 tablespoons lard
    • 1 cup milk

    Directions:

    1. Mix and sift the dry ingredients.
    2. Add butter and lard and chip until thoroughly blended.
    3. Add milk.
    4. When thoroughly mixed, dived in halves.
    5. Put each half into a round, buttered cake tin.
    6. Flour hand and pat to fit the tin.
    7. Bake ten to twelve minutes in hot oven.
    8. Separate the upper portions from the lower portions of each cake with a fork—never cut with a knife.
    9. Spread butter, filling with filling.
    10. Arrange in layers, with filling between.
    11. Peel, cut in slices, and sweeten three cups of peaches.
    12. Add two tablespoons lemon juice, spread between layers of shortcake.
    13. Garnish top layer with peaches and beaten cream.

    Source: Lowney’s Cook Book (1921 Revised Edition)

    Peach Tapioca Desert “Without Cream”

    Ingredients:

    • ½ cupful granulated tapioca
    • 3 cupfuls boiling water
    • ½ lemon, juice and rind
    • ¾ cupful sugar
    • 6 large peaches
    • ¼ teaspoonful salt

    Directions:

    1. Cook together in a double-boiler the tapioca, water, and salt until the mixture is very clear.
    2. This will take from one-half to three-quarters of an hour.
    3. When the tapioca is nearly done, add the peaches, pared and cut into very thin slices.
    4. Remove from stove, add sugar and lemon-juice.
    5. Serve very cold topped with whipped cream, sweetened, and flavored with almond.

    Source: Good Housekeeping (October, 1917)

    Rhubarb Tapioca Pudding

    Ingredients:

    • ⅔ cup pearl tapioca
    • 1¼ cups boiling water
    • 3 cups rhubarb
    • 1⅓ cups sugar
    • ⅔ teaspoon salt

    Directions:

    1. Soak tapioca in cold water to cover over night or several hours.
    2. Drain, put in double boiler.
    3. Add boiling water and salt.
    4. Cook until tapioca has absorbed water.
    5. Peel rhubarb, cut in three-fourths-inch pieces crosswise.
    6. Sprinkle with sugar.
    7. Add to tapioca and cook until tapioca is transparent and rhubarb is soft.
    8. Turn into a fancy dish and serve with sugar and thin cream.

    Source: The Boston Cooking School Cook Book (1923)

    Squash Pudding

    Ingredients:

    • 2½ cups steamed and strained squash
    • ½ cup sugar
    • 1 teaspoon salt
    • ¾ teaspoon cinnamon
    • 2 eggs
    • 2¼ cups milk

    Directions:

    1. Mix sugar, salt, and cinnamon and add to squash.
    2. Add eggs, slightly beaten, and milk.
    3. Turn into a buttered pudding dish and bake in a moderate oven until firm.
    4. Cool slightly before serving.

    Source: The Boston Cooking School Cook Book (1923)

    Strawberry Bavarian Cream

    Ingredients:

    • 1 box (0.5 ounce) unflavored gelatin
    • ⅓ cupful cold water
    • 1 cupful boiling water
    • 1 quart fresh strawberries
    • 1 cup sugar
    • 1 cup whipping cream

    Directions:

    1. Soak one third box gelatine in one third cup cold water one half hour.
    2. Fill cup with boiling water and stir until gelatine is dissolved.
    3. Add to 1 quart fresh strawberries mashed fine or one half pint of preserved ones.
    4. When cold beat until stiff and light.
    5. Add one half pint of whipped cream.
    6. Stir until mixed and put in mould.
    7. When using fresh strawberries add to the mashed berries one half pound sugar.

    Source: Berwick (PA) Cook Book No. 2, The Ladies of Directory No.2 of the Aid Society of the Methodist Episcopal Church (1905)

    Drinks

    Country Club Shake

    Ingredients:

    • Orange juice
    • White grape juice
    • Ginger ale
    • 1 cup sugar, or ¾ cup honey
    • ¾ cup warm water

    Directions:

    1. Use equal parts of orange juice, white grape juice, and ginger ale.
    2. For each glass allow one-half a tablespoonful of sugar syrup and a tablespoonful of cracked ice.
    3. To make the syrup, pour the warm water over the sugar or honey.
    4. Let it stand until the sugar is dissolved.
    5. Bring slowly to a boil, and then remove from the fire at once.
    6. Keep in a covered jar for use when wanted.

    Source: American Cookery (May, 1919)

    Eggnog

    Ingredients:

    • 1 egg
    • 1 teaspoonful sugar
    • ⅔ cup milk
    • ½ teaspoonful vanilla
    • A few grains of salt
    • A grating of nutmeg (if liked)

    Directions:

    1. Beat the egg until it is light.
    2. Add the sugar, salt, and then the milk gradually.
    3. Stir in the vanilla, mix well.
    4. Strain into a glass and grate a little nutmeg on top.
    5. Serve at once.

    Source: Household Arts for Home and School (Vol. II) (1920) by Anna M. Cooley & Wilhelmina H. Spohr

    Mulled Cider

    Ingredients:

    • 1 quart cider
    • 4 tablespoons sugar
    • 1 cinnamon stick
    • 1 tablespoon whole cloves

    Directions:

    1. To one quart of fresh cider put 4 tablespoonfuls of granulated sugar.
    2. Tie stick cinnamon and 1 tablespoonful of cloves in a cheesecloth bag.
    3. Drop this in the cider, bring to a boil, and serve hot.

    Source: General Welfare Guild Cook Book (Beaver Valley General Hospital, New Brighton, PA, published in 1923)

    Pineapple and Lemonade

    Ingredients:

    • 2 cups water
    • 1 cup sugar
    • 1 20-ounce can of crushed pineapple
    • Juice of 3 lemons
    • 4 cups mixture of ice and water

    Directions:

    1. Make syrup by boiling sugar and water.
    2. Add fruit and juice, strain, cool.
    3. Add ice water and serve.

    Source: Order of the Eastern Star Relief Fund Cook Book compiled by the Michigan Grand Chapter (1923)

    Pink Lemonade

    Ingredients:

    • 1 cup sugar
    • 2 cups water + 6 cups water
    • ½ cup tart red jelly (currant, crab apple, etc.)
    • 3 – 6 lemons (depending upon size)
    • Mint sprigs or lemon zest for garnish (optional)

    Directions:

    1. Lemonade is richer and better if a sirup is made by boiling a pint of water with half as much sugar for three minutes.
    2. Pour this over the strained juice of three lemons and add bits of shaved peel.
    3. Add chipped ice to serve and dilute if desired, always remembering that lemonade is better “a little too sweet and a little too sour!”
    4. As variations, add a sprig of mint, some sliced strawberries, some orange-juice, a few bits of pineapple, and the like.
    5. A delicious drink is made by adding to the above when cold, half a tumblerful of any kind of bright-colored jelly broken in bits, and then whipping the whole thoroughly with an egg-beater.

    Good Housekeeping (August, 1916)

    Main Dishes

    Baked Pork Chops with Apples

    Ingredients:

    • ½ cup bread crumbs (fine)
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • ¼ teaspoon rubbed sage
    • 3 pork chops
    • 3 apples
    • 1 tablespoon (3 teaspoons) butter

    Directions:

    1. Dust pork-chops lightly with salt, pepper, dry bread-crums, and sage.
    2. Place in a baking-dish, put on each a halved cored apple containing a bit of butter.
    3. Cook in a moderate oven till tender, about forty-five minutes.
    4. When the crums are brown, add a little water.

    Source: Good Housekeeping (January, 1916)

    Beef Balls with Spaghetti

    Ingredients:

    • 1 can tomatoes
    • 1 green pepper, in shreds
    • 1 onion, in slices
    • 2 branches parsley
    • 2 cupfuls water
    • 1 teaspoonful salt
    • 1 pound steak, top of round
    • 1 egg, beaten light
    • ¼ cupful soft sifted bread crumbs
    • 1 teaspoonful grated onion
    • ½ teaspoonful salt
    • 3 tablespoonfuls Crisco
    • ½ pound spaghetti
    • ½ cupful grated Parmesan cheese

    Directions:

    1. Cook the tomatoes, green pepper, onion, parsley, water, and salt half an hour then press through a sieve into a casserole.
    2. Free the steak of all stringy portions and chop fine.
    3. Add the egg, crumbs, onion, and salt and mix all together thoroughly.
    4. Roll into a dozen balls of the same size.
    5. Heat the Crisco in a frying pan and in this cook the balls until well browned on all sides.
    6. Drain on soft paper, then transfer to the puree in the casserole.
    7. Cover, and let cook about 45 minutes.
    8. In the meantime, cook half a pound of spaghetti, in whole or half lengths, in boiling, salted water until done.
    9. Drain and rinse in cold water.
    10. When about ready to serve, take the meat balls from the casserole, turn in the spaghetti and parmesan cheese (grated).
    11. Lift with two forks until the whole is well blended, then return the meat balls to the casserole.
    12. Cover and return to the oven to become very hot.
    13. Serve from the casserole.

    Source: Cooking for Everyday by Janet McKenzie Hill (1919)

    Beef Loaf

    Ingredients:

    • 2 pounds ground round steak
    • ¾ cupful white rolled oats
    • 1 dozen ripe olives, chopped
    • ½ small white onion chopped
    • 2 cupfuls canned tomatoes
    • 3 teaspoonfuls salt
    • ¼ teaspoonful pepper

    Directions:

    1. Mix in the order given.
    2. Season with salt and pepper.
    3. Bake in a moderate oven for one hour in a bread pan.
    4. Remove loaf from pan and make a gravy from the liquor.

    Chicken Pot Pie with Baked Dumplings

    Ingredients:

    • 1 fowl cut in joints
    • 1-4 cup flour
    • 1-2 teaspoonful salt
    • Black pepper
    • 2 cups flour
    • 3 level teaspoonfuls K C Baking Powder
    • 1-2 teaspoonful salt
    • 1-4 cup shortening
    • Milk or cream

    Directions:

    1. Cover the fowl with boiling water and let simmer till tender.
    2. Remove to a baking dish.
    3. Mix the 1-4 cup flour, salt and black pepper with cold water to a smooth paste and use to thicken the broth.
    4. Remove the fat from the top of the broth if necessary before adding the thickening.
    5. Pour this gravy over the fowl, until it is nearly covered, and reserve the rest to serve apart.
    6. Sift together the flour, baking powder and salt, three times.
    7. Into this work the shortening and use cream or milk to make a dough, less stiff than for biscuits.
    8. Put this by spoonfuls over the fowl in the dish, which it should rest upon and completely cover.
    9. Let bake about twenty-five minutes.
    10. Veal or lamb may be treated likewise.

    Source: The Cook’s Book: KC Baking Powder (1911)

    Chicken (Turkey) a la King

    Ingredients:

    • 1 cup half and half cream
    • 1 cup chicken broth
    • 1 teaspoonful lemon juice
    • 2 egg yolks, slightly beaten
    • ¼ cup butter
    • ¼ pound mushrooms, sliced and coarsely chopped (about 1 cup)
    • ½ green pepper, chopped
    • 1 tablespoon onion, chopped
    • 1 cooked chicken breast, diced into ½ inch pieces (or use 1 cup diced left-over chicken or turkey)
    • 3 tablespoons flour
    • 1 teaspoon salt
    • ¼ teaspoon paprika
    • Dash pepper

    Directions:

    1. Melt two tablespoonfuls of butter.
    2. In it cook one-fourth a pound of fresh mushroom caps, peeled and broken in pieces, and half a green pepper cut in shreds.
    3. Stir and cook until the moisture is evaporated somewhat.
    4. In another saucepan melt two tablespoonfuls of flour, half a teaspoonful of salt and one-fourth a teaspoonful of paprika.
    5. Add one up of thin cream and one cup of hot chicken broth and stir until boiling.
    6. Cream two tablespoonfuls of butter, beat in two egg-yolks, one at a time, and stir into the hot sauce.
    7. Without boiling, continue to stir until the egg is set.
    8. Add the mushrooms and pepper, the hot breast of a large chicken, cut in pieces about an inch square, with a teaspoonful of lemon juice and if desired a few drops of onion juice.
    9. Serve very hot with or without toast.
    10. If desired the stems and trimmings of the mushrooms chopped fine, maybe cooked with the caps.

    Source: American Cookery (Boston Cooking School Magazine), April, 1916

    Chop Suey

    Ingredients:

    • ⅓ pound pork sausage
    • ⅔ pound ground raw beef
    • ½ cup rice or (2 cups cooked)
    • 2 cups tomatoes
    • 1 green pepper (chopped)
    • 1 large onion
    • ¼ teaspoon pepper
    • 1¾ teaspoon salt
    • Dash cayenne
    • 2 stalks celery

    Directions:

    1. Sear the mixed sausage and beef in an oiled skillet.
    2. Season well, and add one-half cup water, chopped onion, pepper, celery, tomato and seasonings.
    3. Let it simmer one-half hour.
    4. Boil or steam the rice and pile on a platter.
    5. Pour the meat mixture over the rice and serve.
    6. The addition of mushrooms improves the dish, but increases the cost without increasing the nutritive value.

    Source: One-Dish Meals (Kansas State Council of Defense, March, 1918)

    Curried Chicken

    Ingredients:

    • 1 chicken, cut into pieces
    • Cold water
    • ½ cup flour + 3 tablespoons flour
    • ½ cup shortening or lard
    • ½ teaspoon salt + ½ teaspoon salt
    • ½ large onion, sliced
    • 1 tablespoon curry powder
    • ¼ teaspoon paprika
    • 1 cup milk
    • ½ cup light cream
    • 2 tablespoons currant jelly
    • 1 teaspoon lemon juice
    • Cooked rice

    Directions:

    1. Have young chicken cleaned, singed, and cut into pieces at the joints.
    2. Dip each piece in cold water, then roll in flour till well coated with flour.
    3. Heat half a cupful or more of Crisco and half a teaspoonful of salt in an iron frying pan.
    4. In it cook the chicken very slowly until well browned on all sides and tender.
    5. Remove from the pan and strain the Crisco into a cup.
    6. Return three tablespoonfuls of the Crisco to the pan.
    7. In it cook half a sliced onion till slightly browned.
    8. Add three tablespoonfuls of flour, half a teaspoonful of salt, one tablespoonful of curry powder and one-fourth a teaspoonful of paprika and stir until frothy.
    9. Add one cupful of milk and half a cupful of thin cream and stir until boiling.
    10. Add two tablespoonfuls of currant jelly and a teaspoonful of lemon juice.
    11. Stir until the jelly is dissolved then strain into a bowl.
    12. Serve boiled rice with the chicken.

    Source: Recipes for Everyday by Janet McKenzie Hill (1919)

    Corned Beef Hash with Bananas

    Ingredients:

    • 1 cup cold cooked corn beef, chopped
    • 1 cup cold boiled potatoes, chopped
    • 2½ tablespoons shortening
    • 3 tablespoons broth that the corned beef was cooked in or water
    • Paprika

    Directions:

    1. Chop fine an equal quantity of cold corned beef and potatoes. A small portion of the beef should be tender fat.
    2. Heat two or three tablespoonfuls of Crisco in the frying pan.
    3. Turn in the chopped material and add a few tablespoonfuls of broth and a dash of paprika.
    4. Mix all together thoroughly, then cover and let stand until very hot.
    5. Do not let the hash brown next the pan, stir occasionally.
    6. Turn on a hot serving dish, pour a ring of tomato catsup on the platter around the hash, and serve at the same time baked bananas.

    Source: Recipes for Everyday by Janet McKenzie Hill (1919)

    Fish Loaf

    Ingredients:

    • 1 pound can fish or 2½ cupfuls flaked, cooked fresh fish
    • 3 eggs
    • ½ cupful soft bread crumbs
    • 1 tablespoonful melted snowdrift
    • 1 teaspoonful salt
    • ⅛ teaspoonful pepper
    • 1 tablespoonful minced parsley

    Directions:

    1. Separate the eggs, beat the yolks till lemon-colored and the whites until stiff.
    2. Flake the fish, add it with the remaining ingredients to the egg yolks, fold in egg whites.
    3. Transfer to a pan, rubbed lightly with Snowdrift.
    4. Bake until firm in a moderate oven, 350 degrees F., about forty minutes.
    5. Serve with peas, Cream or White sauce No. 2, Savory Egg Sauce, or Tomato Sauce.

    Source: A New Snowdrift Cook Book (1920)

    Fried Chicken with Milk Gravy

    Ingredients:

    • 1 whole chicken, cut into pieces
    • ½ cup flour
    • ½ teaspoon salt
    • ⅛ teaspoon pepper
    • Fat or cooking oil
    • 3 tablespoons flour
    • 2 cups milk

    Directions:

    1. Be sure your chicken is young and tender, though a broiler is not necessary.
    2. Clean the bird and cut it up.
    3. Roll each piece thoroughly in flour in which salt and pepper have been mixed and drop pieces in a frying pan half full of hot fat.
    4. Cover tightly and cook till brown on one side, turn, cover and brown the other.
    5. Sometimes it is best to first parboil the chicken slightly to be sure it will be tender.
    6. When done lay on a hot platter, drain off most of the fat from the pan, pour in skimmed milk, thicken with a paste of flour, stirring all the time.
    7. Let it simmer at least five minutes.
    8. Pour this gravy over the chicken or serve in a separate dish.

    Source: The Calorie Cook Book by Mary Dickerson Donahey (1923)

    Green Peppers Stuffed with Fish

    Ingredients:

    • 3-4 medium peppers
    • 2 cups cooked halibut or other white fish, flaked
    • 1½ tablespoonfuls butter + 1 teaspoonful butter for bread crumb topping
    • 1 tablespoon flour
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • ⅛ teaspoon Worcestershire sauce
    • 1 cup milk
    • 1 egg, beaten
    • ¼ cup bread crumbs

    Directions:

    1. For eight good-sized peppers, use one pint of cold boiled halibut or any other white fish.
    2. Mix with a white sauce made of one and one-half tablespoons of butter, one tablespoon of flour and one-half pint of milk.
    3. Season with Larkin Pepper and Salt and a few drops of Worcestershire Sauce.
    4. Add one raw egg slightly beaten, cook for two minutes, and fill prepared peppers.
    5. Put bread-crumbs and small pieces of butter on top and bake in hot oven twenty minutes.

    Source: Larkin Housewives Cook Book (1917)

    Lamb Curry with Rice

    Ingredients:

    • 2 pounds lamb (clear meat)
    • 1 large onion
    • 1 clove of garlic
    • 1 teaspoonful salt
    • ¼ teaspoonful pepper
    • 1 tablespoonful curry-powder
    • 2 tablespoonfuls shredded coconut
    • 1 teaspoonful ground cloves
    • 1 teaspoonful ground all-spice
    • 1½ tablespoonfuls butter
    • Juice of 1 small lemon

    Directions:

    1. Boil the lamb in salted water until almost done, then cut it in small pieces.
    2. In the meantime melt the butter, add the garlic and onion minced, and cook slowly until the onion is soft.
    3. Then turn in salt, pepper, curry, coconut, and spices, and add to meat.
    4. There should not be more than two cupfuls of broth; return the meat and curry mixture to this broth, and thicken as necessary with a tablespoonful of flour to each cupful of liquid.
    5. Let cook for thirty minutes longer.
    6. Add the lemon-juice, and serve in a border of boiled rice.
    7. If desirable to utilize cold boiled or roast lamb for this dish, mix together the seasonings, and prepare the onion and garlic as directed.
    8. Add to the meat, cut in small pieces, add water or broth to moisten thoroughly, simmer for thirty minutes, and thicken.

    Source: Good Housekeeping (April, 1917)

    Pork Chops with Dressing

    Ingredients:

    • 1½ pounds pork-chops
    • 1 onion, ground
    • 3 tablespoonfuls butter
    • 1 egg
    • 3 cupfuls stale bread-crums
    • ⅛ teaspoonful pepper
    • 1 teaspoonful poultry-seasoning
    • 1¼ teaspoonfuls salt

    Directions:

    1. Place pork-chops in a dripping pan.
    2. Soak the crums in warm water to moisten, squeeze dry, and add the ground onion and the other ingredients.
    3. Put a mound of the dressing on each chop.
    4. Set a slice of onion on top of each, and dot the onion with butter.
    5. Put a little water in the pan and bake in a moderate oven till the meat is tender, about an hour.

    Source: Good Housekeeping (December, 1915)

    Pot Roast With Potatoes, Onions and Carrots

    Ingredients:

    • 1 Pound of Soup or Stewing Meat
    • 1 Quart of Small Potatoes
    • 2 Cupfuls of Cut Carrots
    • 1 Cupful of Cut Onions
    • 2 Teaspoonfuls of Salt
    • Paprika
    • 2 Tablespoonfuls of Flour

    Directions:

    1. Put the meat in a Dutch oven or in an iron frying pan; add one cupful of water.
    2. Cook slowly for one hour and a half, adding water as needed and turning from time to time.
    3. Add the onions, potatoes, carrots, seasoning and two cupfuls of water.
    4. Cook slowly for forty minutes.
    5. Remove the meat to the center of a platter.
    6. Put the potatoes on one side, the carrots on the other.
    7. Then thicken the gravy and pour it over the meat and vegetables.
    8. There should be two cupfuls of gravy after straining.
    9. Garnish the meat with sprigs of parsley or with celery tops.

    Source: Good Housekeeping (February, 1917)

    Salmon Croquettes

    Ingredients:

    • 1 skirt steak
    • ½ cupful raisins
    • 2 cupfuls water
    • 2 tablespoonfuls flour
    • ½ teaspoonful salt
    • ¼ teaspoonful white pepper
    • 2 tablespoonfuls melted butter
    • Juice of ½ lemon or 2 tablespoonfuls vinegar

    Directions:

    1. Add one-half a cup of seeded raisins to one pint of cold water, set over fire.
    2. Bring slowly to a boil and let simmer, gently, for fifteen minutes.
    3. Blend two tablespoonfuls of flour with one-half a teaspoonful of salt and one-fourth a teaspoonful of white pepper.
    4. Stir this into two scant tablespoonfuls of melted butter or butter substitute.
    5. Add to the raisins and water, and let boil, keeping stirred, for three minutes.
    6. Remove from fire and add the juice of one-half a lemon or two tablespoonfuls of vinegar.

    Sausage with Apple Rings

    Ingredients:

    • 1 pound sausage links
    • 1 cup sugar
    • 1 cup water
    • 4-5 tart apples

    Directions:

    • Cover the sausage, pricked in every part with a fork, with boiling water.
    • Let simmer fifteen minutes, then drain and brown in the oven.
    • Make a syrup of a cup, each, of sugar and water.
    • In this cook very carefully four or five tart apples, cored, pared, and sliced in rings.

    Source: American Cookery (January, 1920)

    Turkey Tetrazzini

    Ingredients:

    • 2 tablespoons butter
    • 3 tablespoons flour
    • 1 cup cream
    • 1 teaspoon salt
    • ¼ teaspoon celery salt
    • ⅛ teaspoon pepper
    • 1 cup cold turkey cut in thin strips
    • ½ cup cooked spaghetti, cut in ½ inch pieces
    • ½ cup sauted sliced mushroom caps
    • ⅓ cup grated parmesan cheese
    • ¾ cup buttered cracker crumbs

    Directions:

    1. Make a sauce of butter, flour, cream, salt, celery salt, and pepper.
    2. When boiling-point is reached, add turkey, spaghetti, and mushrooms.
    3. Fill buttered ramekin dishes with mixture.
    4. Sprinkle with cheese, and crumbs, and bake until crumbs are brown.

    Source: The Boston Cooking-School Cook Book (1923)

    Soups

    Asparagus-and-Chicken Soup

    Ingredients:

    • 6 cups water
    • 2 pounds chicken parts
    • 2 bunches asparagus
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ¼ teaspoon celery salt

    Directions:

    1. Put on to boil in three pints of water two pounds of chicken or fowl, cut into small pieces, and let cook for two hours.
    2. Cut the tender tips from two large bunches of green asparagus, and set aside.
    3. Cut the remainder of the stalks into one-inch pieces, and cook with the chicken for thirty minutes longer.
    4. Strain, separate the asparagus from the chicken, and press through potato ricer to extract juice and coloring.
    5. This, with seasoning of three teaspoonfuls of salt, one-half a teaspoonful of pepper, and one-fourth a teaspoonful of celery salt, is added to the chicken stock, with the tips of the asparagus previously reserved and kept in cold water.
    6. Cook fifteen minutes longer, and serve with croutons, or with Royal Custard.

    Source: American Cookery (May, 1920)

    Bean Chowder

    Ingredients:

    • 1 pint navy beans
    • ½ pound salt pork
    • 1 quart can tomatoes
    • 2 medium-sized onions
    • ¼ teaspoonful pepper
    • 2 teaspoonfuls salt
    • 1½ tablespoonfuls sugar

    Directions:

    1. Soak the beans overnight in a quart of boiling water containing one teaspoonful of baking-soda.
    2. Drain, rinse thoroughly, and put into a kettle containing a quart of water, with the pork cut in dice and the onion thinly sliced.
    3. Boil gently for four hours, replenishing the water as it boils away.
    4. Then add the tomatoes, pepper, salt, and sugar.
    5. Simmer an hour longer.

    This may also be prepared in the fireless cooker. In this case all the ingredients should be added in the beginning, and the chowder should be boiled twenty minutes before being put in the cooker.

    Source: Good Housekeeping (April, 1916)

    Cream of Corn Soup

    Ingredients:

    • 2 cups corn, fresh, or
    • 1 can of corn
    • 3 strips of bacon
    • 2 tbsps. flour
    • 4 cups milk
    • Salt and pepper
    • 1 tbsp. bacon grease

    Directions:

    1. See that the corn is very well cooked.
    2. Then put through a sieve or leave it “as is,” according to family tastes.
    3. Fry or bake the bacon till crisp and break the strips into bits.
    4. Scald the milk and thicken it with the flour rubbed into the bacon grease.
    5. Or if you think you can handle it better another way, just thin the flour with a bit of the milk, cold, and stir in slowly, adding the grease afterward.
    6. Some people can't handle grease and flour thickening without making the soup or gravy into which it goes lumpy—and it is such a nuisance to strain the whole thing after it's done!
    7. However you do it, have the milk thickened, greased and seasoned.
    8. Then stir in the corn and the bits of bacon and serve.

    Source: The Calorie Cook Book (1923) by Mary Dickerson Donahey

    Cream of Mushroom Soup

    Ingredients:

    • 2 cups milk
    • ½ pound mushrooms, chopped
    • ¼ cup onion, chopped
    • 3 cups chicken broth
    • 4 tablespoons butter
    • 4 tablespoons flour
    • 1½ teaspoons salt
    • ¼ teaspoon pepper

    Directions:

    1. Chop stems from ½ pound mushrooms
    2. Add skins from mushrooms, 1 slice onion and 3 cups chicken stock or 3 cups water in which carrots have been cooked, or 3 cups hot water in which 3 chicken bouillon cubes have been dissolved.
    3. Simmer 20 minutes and strain.
    4. Melt 4 tablespoons butter or margarine.
    5. Add 4 tablespoons flour mixed with 1½ teaspoons salt and ¼ teaspoon pepper.
    6. Add the strained stock and stir until soup boils.
    7. Add 2 cups scalded milk, and when soup again boils, serve in bouillon cups.

    French Onion Soup

    Ingredients:

    • 6 Medium-sized Onions
    • 3 Tablespoonfuls Snowdrift
    • 1 Quart Well-seasoned Soup Stock
    • 6 Squares of Toast American Cheese

    Directions:

    1. Melt the Snowdrift in a frying-pan.
    2. Add the onions, sliced, and fry very gently until they are tender.
    3. Then add the soup-stock, with salt and pepper, if necessary, and simmer for five minutes.
    4. In the meantime, put a slice of American cheese on each piece of toast and let stand in the oven until the cheese melts.
    5. Put a piece of this cheese toast in each soup plate, pour over the soup, and serve.

    Leek and Potato Soup

    Ingredients:

    • 6 leeks
    • 6 medium potatoes
    • Water
    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • 1 cup cream
    • 1 tablespoon parsley, chopped
    • 2 tablespoons butter

    Directions:

    1. Wash the leeks in a bunch (six) cut off the roots and discard the coarsest leaves.
    2. Pare and parboil for three minutes six potatoes (of medium size).
    3. Drain the potatoes, add the leeks and boiling water to cover well the whole.
    4. Let cook until leeks are tender.
    5. Remove and cut in thin slices.
    6. Then return to the potatoes.
    7. Add salt and pepper to season, one cup of rich cream, a tablespoonful of fine-chopped parsley and two tablespoonfuls of butter a little at a time.
    8. Serve hot.

    Source: American Cookery (December, 1916)

    Poorhouse Soup

    Ingredients:

    • 1 cup white beans 
    • 5 cups water for soaking
    • 3 cups water for cooking
    • 1 teaspoon baking soda
    • 1 medium potato, peeled and cut into ½ inch cubes
    • 2 medium onions, chopped
    • 1 cup tomato juice
    • 1 teaspoon salt
    • ½ teaspoon cayenne (red) pepper
    • 1 tablespoon flour
    • 1 tablespoon butter, softened
    • Sliced green onions or other garnish (optional)

    Directions:

    1. Cook beans with baking soda until tender with one medium sized potato, 2 medium sized onions.
    2. Force through sieve.
    3. Add 1 cup tomato juice, a dash of cayenne pepper, salt to taste.
    4. Thicken with 1 tablespoon flour rubbed into 1 tablespoon butter.

    Source: Cement City Cook Book (1922), compiled by S.W.W. Class of the Baptist Sunday School, Alpena, Michigan

    Spinach Soup

    Ingredients:

    • 2 quarts spinach
    • 6 cups cold water
    • Bit of bay leaf
    • 1 teaspoon salt
    • 3 tablespoons butter
    • 2 cups milk
    • 1 clove of garlic or
    • 2 tablespoons chopped onion
    • Cayenne pepper
    • Celery salt
    • 3 tablespoons flour
    • ½ cup cream

    Directions:

    • Cook spinach in water thirty minutes.
    • Press through a sieve, scald milk with onion and bay leaf.
    • Add butter and flour cooked together, strain.
    • Add seasonings and spinach mixture.
    • Cook five minutes and serve.
    • Garnish with beaten cream.

    Source: Lowney’s Cook Book (Revised Edition, 1921)

    Vegetable Chowder with Meat

    Ingredients:

    • 1½ Pounds of Soup or Stewing Meat
    • 2 Tablespoonfuls of Barley
    • 1 Cupful Each of Finely Dice Carrots, Potatoes and Finely Cut Cabbage
    • ½ Cupful Each of Finely Cut Onion and Celery
    • 2 Cupfuls of Tomatoes
    • 1 Tablespoonful of Salt Pepper to Taste
    • 1 Tablespoonful of Cut Parsley

    Directions:

    1. Wash the meat.
    2. Put it on to boil with four quarts of water; boil for one hour.
    3. Then add the barley (if you do not have barley use rice)
    4. Boil for half an hour.
    5. Then add the carrots, cabbage, celery, onions, potatoes, and tomatoes last.
    6. Boil slowly for one hour.
    7. Add the seasoning and parsley.
    8. If the chowder is too thick add rice stock to make it the consistency desired.
    9. The meat is cut into small pieces served with the chowder.

    Source: Good Housekeeping (February, 1917)

    Pies

    Apple Sauce Pie

    Ingredients:

    • 2 cups apple sauce
    • 3 eggs
    • 1 scant cup sugar
    • Cornstarch

    Directions:

    1. Put apple sauce, yolks of eggs and sugar in sauce pan, and thicken with cornstarch.
    2. Put the mixture in ready-baked crust.
    3. Beat whites of eggs, sweeten, and spread over pie.
    4. Brown in quick oven.

    Source: General Welfare Guild Cook Book (Beaver Valley General Hospital, New Brighton, PA, 1923)

    Blueberry Pie with Meringue

    Ingredients:

    • 2 cupfuls canned blueberries
    • 2 egg yolks
    • 1 tablespoonful lemon juice
    • ⅔ cup sugar
    • 3 tablespoonfuls wheat flour or 2 tablespoonfuls corn starch
    • ¼ teaspoon salt
    • 1 8-inch pie shell
    • 2 egg whites
    • 4 tablespoonfuls sugar

    Directions:

    1. Line a pie plate with Crisco pastry, building up the edge as for a custard pie.
    2. Beat two egg yolks.
    3. Add two cupfuls of canned blueberries and a tablespoonful of lemon juice.
    4. Mix together two-thirds a cupful of sugar, three tablespoonfuls of wheat flour or two tablespoonfuls of cornstarch, and one-fourth a teaspoonful of salt.
    5. Combine the two mixtures and turn into the prepared plate.
    6. Bake about half an hour.
    7. Beat the whites of two eggs light.
    8. Gradually beat in four tablespoonfuls of sugar and spread over the pie.
    9. Let bake in a very moderate oven about 15 minutes.

    Source: Recipes for Everyday by Janet McKenzie Hill (1919)

    Boiled Cider Pie

    Ingredients:

    • 1 cupful brown sugar
    • 1 cupful hot water
    • 2 tablespoonfuls flour
    • 1 tablespoonful granulated sugar
    • 2 tablespoonfuls cold water
    • 1 tablespoonful butter
    • 3 eggs
    • Few grains salt
    • Flaky pastry

    Directions:

    1. Bake a shell of flaky pastry.
    2. In the meantime make a filling as follows:
    3. Combine the sugar and hot water, bring to the boiling-point, and thicken with the flour and salt mixed with the cold water.
    4. Beat in the butter and then pour the mixture onto the egg-yolks well-beaten.
    5. Pour this into the shell.
    6. Top with a meringue made of the egg-whites and the reaming sugar.
    7. Let the pie stand in a slow oven for ten minutes to finish cooking.

    Coconut Pie

    Ingredients:

    • 2 cups milk
    • 3 egg yolks
    • ½ cup sugar
    • 2 tablespoons cornstarch
    • ¼ teaspoon salt
    • 1 tablespoon butter melted
    • Grated rind and juice from 1 lemon
    • 1 cup grated coconut
    • 1 10-inch pie shell

    Directions:

    1. Line a plate with a Plain Paste.
    2. Fill with following mixture: two cups milk, three egg yolks, one half cup sugar, two tablespoons cornstarch, one up grated cocoanut, one fourth teaspoon salt, grated rind and juice of one lemon, and one tablespoon butter.

    Source: Lowney’s Cook Book, Revised Edition (1921)

    Custard Pie

    Ingredients:

    • 2 eggs
    • ¾ cup sugar
    • 1 teaspoon salt
    • 2 cups milk
    • 1 teaspoon vanilla extract

    Directions:

    1. Beat eggs.
    2. Add sugar, salt and scalded milk slowly.
    3. Line pie plate with paste, pour in custard.
    4. Bake in moderate oven 25 to 30 minutes.
    5. The custard is baked when a knife put in center comes out dry.

    Source: The New Royal Baking Powder Cookbook (1920)

    Lemon Cream Pie with Meringue

    Meringue

    Ingredients:

    • 2 eggs
    • 2 tablespoons powdered sugar
    • ½ tablespoon lemon juice or ¼ teaspoon vanilla

    Directions:

    • Beat whites of 2 eggs until stiff.
    • Add gradually 2 tablespoons powdered sugar and continue beating.
    • Then add ½ tablespoon lemon juice or ¼ teaspoon vanilla.

    Lemon Cream Pie

    Ingredients:

    • 4 eggs
    • 2 heaping tablespoons flour
    • The grated rind and juice of 2 lemons
    • 1 cup sugar
    • 1½ cups boiling water
    • Pie Paste No. 2

    Directions:

    1. Best yolks and whites of eggs separately.
    2. To beaten yolks add sugar, flour, lemon juice and rind, and lastly boiling water.
    3. Cook in a double boiler and when it begins to thicken, add it to one-half of beaten whites.
    4. Stir this in thoroughly and let it cook until it is as thick as desired.
    5. Use remainder of the egg whites for the meringue on top of pie.
    6. After your custard has cooled, fill a baked shell of pie paste No. 2, pile meringue on top.
    7. Bake in a very slow oven until the meringue is brown.

    Lemon Crumb Pie

    Ingredients:

    • 1 slice bread torn into small pieces (about 1 cup)
    • 1 cup water
    • 1 cup sugar
    • Juice from 1 lemon
    • Grated rind of 1 lemon
    • 2 egg yolks
    • Dash salt
    • 2 tablespoons butter, melted
    • 1 8-inch pie shell
    • 2 egg whites
    • 2 tablespoons sugar

    Directions:

    1. Cover the bread with the water, leave for twenty minutes.
    2. Add the egg yolks slightly beaten.
    3. Juice and rind of lemon, butter, salt and sugar.
    4. Mix thoroughly, line a pie-plate with good pastry, pour in the filling.
    5. Bake thirty minutes in hot oven.
    6. Cover with meringue made with whites of two eggs and two tablespoons sugar.

    Source: Larkin Housewives Cook Book (1923)

    Pumpkin Pie

    Directions:

    1. To a pint and a gill of strained squash, put three gills of sugar, three eggs, two crackers, pounded and sifted (or four eggs without the crackers), a teaspoonful salt, one nutmeg, a dessert spoonful of powdered cinnamon, or some essence of lemon, a teaspoonful of ginger, and a table-spoonful of butter, melted in a quart of milk.
    2. Boil the milk.
    3. To mix it, stir the spice and salt into the strained squash first.
    4. Then add the cracker, and sugar, and when these are mixed, pour in half the milk.
    5. And when this is well stirred, add the remainder, and lastly the eggs, which should be thoroughly beaten.
    6. If you make up two quarts of milk, use five eggs, and five pounded crackers, and double the other ingredients.

    Source: The Young Housekeeper's Friend, 1861

    Rhubarb Custard Pie with Meringue Topping

    Ingredients:

    • 2 cupfuls rhubarb, diced
    • 1 cupful sugar
    • 1 cupful milk
    • 2 eggs
    • 2 tablespoonfuls flour
    • 1 teaspoonful lemon-juice
    • ¼ teaspoonful salt
    • Pastry
    • 6 tablespoonfuls sugar for meringue

    Directions:

    1. Stew the rhubarb in three-fourths cupfuls of sugar until soft.
    2. Cool and add milk and the yolks of the eggs beaten with one-fourth cupful of sugar, the flour, and the salt, mixed together.
    3. Add the lemon-juice.
    4. Pour into the pie pan lined with pastry with a fluted rim.
    5. Bake at 450° F. for ten minutes and at 325° F. for twenty-five minutes.
    6. Then cover with meringue, and return to a 300° F. oven for fifteen minutes.
    7. To make the meringue, beat the egg-whites very stiff.
    8. Add two tablespoonfuls of sugar to each egg-white.
    9. Beat again, then add another tablespoonful of sugar to each egg-white.
    10. Beat, flavor with a few drops of lemon or vanilla extract, and spread on pie.

    If fresh rhubarb is not in season, and you are the fortunate possessor of some which you have canned, you may use it in place of the fresh rhubarb called for in this recipe.

    Source: Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries (1922)

    Sour Cream Pie with Dates

    Ingredients:

    • Plain pastry
    • 1 cupful chopped dates
    • 1 cupful sour cream
    • ¼ teaspoonful salt
    • 1 cupful sugar
    • 1 egg
    • 1 teaspoonful flour

    Directions:

    1. Beat the egg well and add it to the sugar and flour mixed together.
    2. Add the cream, dates, and salt.
    3. Bake between two crusts.
    4. This makes enough for one small pie.

    Salads

    Apple and Celery Salad

    Ingredients:

    • 2 cups diced apples
    • 2 cups cut celery
    • 1 cup Golden Salad Dressing

    Directions:

    1. Peel the apples and cut into half-inch cubes.
    2. Marinate with a tablespoon of lemon juice, mixing well to prevent discoloration.
    3. Cut the celery quite finely and mix with the apples.
    4. Mix with the Golden Salad Dressing and serve with a garnish of lettuce.
    5. Cream Mayonnaise may be used, if preferred.

    Cherry Waldorf Salad

    Directions:

    1. Remove stones from two cups cherries.
    2. To cherries add one cup chopped English walnuts, one cup chopped celery, and three fourths cup Mayonnaise.
    3. Chill, arrange in lettuce nests, and garnish with one whole cherry on top of each nest.

    Coleslaw

    Ingredients:

    • 3 cupfuls shredded cabbage
    • ½ teaspoonful salt
    • ½ teaspoonful mustard
    • Cayenne
    • 1 teaspoonful sugar
    • 1 egg or 2 egg yolks
    • ½ cupful milk
    • 2 teaspoonfuls butter or substitute
    • ¼ cupful vinegar

    Directions:

    1. Heat the milk in a double boiler.
    2. Beat the eggs, add the dry ingredients.
    3. Then add the milk to them.
    4. Return the mixture to the double boiler and cook as a custard.
    5. Remove from the hot water, add the fat and vinegar, and at once strain over the cabbage.
    6. Set aside to cool. Serve cold.

    Concordia Pineapple Salad

    Ingredients:

    • 8 slices canned pineapple
    • 1 cupful diced cucumber
    • ¼ cupful mayonnaise
    • Canned pimientos
    • Lettuce
    • Mayonnaise

    Directions:

    1. Lay one slice of pineapple on each individual serving of lettuce.
    2. Fill the cavity of each slice of pineapple with a spoonful of the diced cucumbers mixed with the mayonnaise.
    3. Cross two narrow strips of pimientos or green peppers over the center of each slice of pineapple.
    4. Serve with more mayonnaise dressing.

    This will make eight portions.

    Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries (1922)

    Shrimp Salad

    Ingredients:

    • 1 can shrimps
    • 1 stem celery
    • 1 tsp. capers
    • Lettuce
    • Mayonnaise

    Directions:

    1. Was the shrimps thoroughly in very cold water.
    2. Drain, dry well, trim, and break in pieces.
    3. Cut the celery in pieces about as large as the shrimps.
    4. Mix together in a bowl, add mayonnaise.
    5. Pile on beds of lettuce, and garnish with capers.

    Source: The Calorie Cook Book by Mary Dickerson Donahey (1923)

    Tomato and Nut Salad

    Ingredients:

    • 1 medium tomato
    • 2 teaspoons walnuts, chopped
    • 2 teaspoons green pepper, chopped
    • 2 teaspoons mayonnaise
    • Lettuce leaves, optional

    Directions:

    1. Remove the skin from eight tomatoes.
    2. Scoop out the inside.
    3. Mix the drained pulp with equal amount of chopped walnuts and one fourth cup chopped green peppers.
    4. Add Mayonnaise Dressing or Cream Dressing.
    5. Refill tomato shells.
    6. Serve in lettuce nests and garnish with Mayonnaise Dressing.

    Source: Lowney’s Cook Book (1912)

    Snacks

    Breakfast Apples

    Ingredients:

    • 4 large tart apples
    • ¼ teaspoonful salt
    • ¼ teaspoonful cinnamon
    • 2 tablespoonfuls vegetable fat or butter
    • 1 tablespoonful sugar

    Directions:

    1. Wash the apples and wipe them dry, then remove the cores and slice in quarter-inch slices without removing the skins.
    2. Melt the fat in a frying-pan; add the salt.
    3. When the fat is hot, dash in the apples and cover immediately.
    4. Cook briskly for a few minutes.
    5. Then with a broad spatula turn over the mass that all may be equally cooked.
    6. When the apples are soft and slightly browned, sprinkle with the sugar and cinnamon mixed together.
    7. Serve hot with such breakfast dishes as ham and eggs, or sausages and pancakes.

    Source: Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries (1922)

    Cheese Puffs

    Ingredients:

    • 2 tablespoons butter
    • ¼ cup boiling water
    • ¼ cup of grated cheese
    • 1 egg
    • ¾ cup flour

    Directions:

    1. Put butter and water in saucepan.
    2. When boiling add salt, a pinch of pepper and flour.
    3. Stir until the mixture cleaves to the spoon.
    4. Remove from the fire and add the cheese and egg; beat well.
    5. Drop by teaspoonfuls on a buttered baking sheet.
    6. Sprinkle with grated cheese and bake 20 minutes in a hot oven.
    7. Serve with salad.

    Cheese Straws

    Ingredients:

    • 8 tablespoons of flour
    • 8 tablespoons of grated cheese
    • 4 tablespoons of butter
    • 1 teaspoon of baking-powder
    • 1 egg
    • Pinch of cayenne pepper and salt

    Directions:

    1. Mix ingredients together.
    2. Roll very thin and cut into straws.

    Source: The Blue Grass Cook Book by Minnie C. Fox (1917)

    Chocolate Animal Crackers

    Ingredients:

    • ½ pound sweet dipping chocolate
    • 1 tablespoonful olive- or salad-oil
    • Animals crackers

    Directions:

    1. Melt the dipping chocolate in the top of the double-boiler, and add while it is melting the olive- or salad-oil.
    2. Let the chocolate melt, stirring it frequently.
    3. Pour about half of it into a shallow dish and manipulate the chocolate with the fingers until it has become cool, about 80° F., and has started to harden on the sides of the dish.
    4. Then dip animals crackers, such as can be purchased in any good grocery store, into the chocolate, covering each one entirely.
    5. Drop on paraffin paper to dry.
    6. These chocolate animals are delicious and more wholesome than candy. Try them for children.

    Source: Good Housekeeping’s Book of Recipes and Household Discoveries (1920)

    Glace Nuts

    Ingredients:

    • 2 cups sugar
    • 1 cup boiling water
    • ⅛ teaspoon cream of tartar

    Directions:

    1. Put ingredients in a smooth saucepan, stir, place on range, and heat to boiling point.
    2. Boil without stirring until syrup begins to discolor, which is 310° F.
    3. Wash off sugar which adheres to sides of saucepan, as in making fondant.
    4. Remove saucepan from fire, and place in larger pan of cold water to instantly stop boiling.
    5. Remove from cold water and place in a saucepan of hot water during dipping.
    6. Take nuts separately on a long pin, dip in syrup to cover, remove from syrup, and place on oiled paper.

    Source: The Boston Cooking-School Cook Book (1921 Edition)

    Marshmallows

    Ingredients:

    • 2 cups sugar
    • 6 tablespoons water + 6 tablespoons water
    • 2 tablespoons unflavored gelatin
    • 2 teaspoons vanilla
    • Confectioners’ sugar
    • Vanilla or orange flavoring extract

    Directions:

    1. Take two cups granulated sugar, add six tablespoons water.
    2. Stir over a moderate fire until it boils, then boil without stirring until a little dropped into cold water will form a soft ball.
    3. Have ready two tablespoons Larkin Gelatine soaked in six tablespoons cold water about ten minutes.
    4. Pour into the candy and stir and beat until thick.
    5. Flavor with Larkin Vanilla or Orange Flavoring Extract.
    6. Pour into a dish well powdered with pulverized sugar and spread to the thickness of one inch.
    7. Sprinkle with the powdered sugar an dput in cool place over night.
    8. Then cut into squares with knife that has been dipped in boiling water, dip edges in the sugar and pack in boxes lined with Larkin Waxed Paper.

    Source: Larkin Housewives Cook Book (1915)

    Vegetables

    Asparagus Shortcake

    Ingredients:

    • 2 1-2 cups sifted flour
    • 1-2 teaspoonful salt
    • 2 1-2 level teaspoonfuls K C Baking Powder
    • 1-2 cup shortening
    • Sweet milk
    • Butter
    • 1 large bunch asparagus
    • 1-4 cup butter
    • 1-4 cup flour
    • 1-2 teaspoonful salt
    • 1-4 cup butter (another)
    • Asparagus liquid
    • 2 hard-cooked eggs

    Directions:

    1. Sift together, three times, the flour, salt and baking powder.
    2. Work in the shortening, and mix to a dough with milk.
    3. Knead slightly and roll to fit a layer cake pan.
    4. Bake about twenty minutes.
    5. Split the cake and spread each half with butter.
    6. Have the tender portion of the asparagus cut in inch lengths, cooked tender.
    7. Make a drawn butter sauce of the flour, salt, butter and asparagus liquid, beating in the last fourth cup of butter after the sauce is taken from the fire, and add the asparagus.
    8. Pour part of the asparagus and sauce over one layer of the cake.
    9. Set the second layer in place and pour over the rest of the asparagus.
    10. Finish with two hard-cooked eggs, cut in quarters.
    11. Serve very hot.

    Source: The Cook’s Book (KC Baking Powder Cook Book) (1911)

    Cabbage with Caraway Seeds

    Ingredients:

    • 1 pound cabbage
    • ½ small onion
    • ½ teaspoonful salt
    • ⅛ teaspoonful pepper
    • 1 teaspoonful caraway-seeds
    • ½ cupful water
    • 2 tablespoonfuls fat
    • ¼ cupful vinegar

    Directions:

    1. Cut the cabbage as for cold-saw, then mix thoroughly with the onion cut thin, the salt, pepper, and caraway seeds.
    2. In a stew-pan, place the fat and the water.
    3. Add the cabbage, and let it simmer for about one-half hour or until the cabbage has become soft.
    4. Stir frequently.
    5. Then add the vinegar, cook five minutes longer and serve.

    Source; Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries (1922)

    Fried Green Tomatoes

    Ingredients:

    • 4 medium green tomatoes, cut into ½-inch slices
    • 4 cups water
    • 1 teaspoon salt
    • Sugar
    • Salt
    • Pepper
    • ½ cup corn meal
    • Shortening or lard

    Directions:

    1. Slice green tomatoes and lay them in salt water.
    2. Drain and sprinkle with sugar.
    3. Roll in corn meal and fry in hot lard.
    4. Salt and pepper to taste.

    Source: The Blue Grass Cook Book (Compiled by Minnie C. Fox, 1917)

    Scalloped Sweet Potatoes and Apples

    Ingredients:

    • 2 cups cold boiled sweet potatoes cut in ¼ inch slices
    • ½ cup brown sugar
    • 1½ cups thinly sliced sour apples
    • 4 tablespoons butter
    • 1 teaspoon salt

    Directions:

    1. Put on-half the potatoes in buttered baking dish.
    2. Cover with one-half the apples.
    3. Sprinkle with one-half the sugar.
    4. Dot over one-half the butter and sprinkle with one-half the salt.
    5. Repeat and bake in a moderate oven one hour.

    Source; The Boston Cooking-School Cook Book (1923)

    Spiced Sweet Potatoes

    Ingredients:

    • 3 large sweet potatoes
    • 1 cupful chopped nut-meats
    • 2 tablespoonfuls butter
    • ½ teaspoonful salt
    • Speck nutmeg, allspice, cinnamon

    Directions:

    1. Boil potatoes in jackets until soft.
    2. Remove skins and smash smooth, adding butter, spices, and nuts.
    3. Shape into balls, roll in flour, and dry in hot fat until brown.
    4. To be served with a meat course.

    Source: Good Housekeeping (April, 1917)

    Tomato Fritters

    Ingredients:

    • 2 cups flour
    • 3 teaspoons baking powder
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 1 egg
    • ½ cup water or meat/vegetable stock
    • 1 tablespoon parsley, finely chopped
    • 2 – 3 medium tomatoes, finely chopped
    • 1 tablespoons grated cheese
    • Shortening or cooking oil

    Directions:

    1. Beat one egg.
    2. Add one-half a cup of water or stock, one-half teaspoonful of salt, one-quarter a teaspoonful of pepper, and a tablespoonful of very fine-chopped parsley.
    3. Add two cups of flour, sifted with three teaspoonfuls of baking powder.
    4. Beat the whole well together, then add two or three fresh tomatoes, peeled and cut in small pieces, or one cup and one-half of canned tomatoes, and two heaping tablespoonfuls of grated cheese.
    5. Cook by spoonfuls in butter or fat on a hot pan, and serve with a tomato sauce as an accompaniment to roast meat.

    Source: American Cookery (March, 1920)

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