Unusual Ways to Serve Tomatoes in 1920

Fort Wayne Journal Gazette, Fort Wayne, Indiana July 10 1920, page 6 Tomato Toast Cut ripe tomatoes into cubes, carefully keeping any juice that drips from them. Heat the juice, add to a white sauce made of blended butter and flour and milk. Place slices of toast on a platter, pour this hot sauce overContinue reading “Unusual Ways to Serve Tomatoes in 1920”

EV-RE-DAY Waffles in 1920

La Crosse Tribune And Leader Press, La Crosse, Wisconsin July 09, 1920, page 12 Waffles Two cups flour, 1 1/2 cups milk, 1 tablespoon sugar, 1/2 tablespoon salt, 2 teaspoons baking powder, 2 eggs, 1 tablespoon melted Ev-Re-Day Margarine. Sift dry ingredients. Add milk and yolk of eggs well beaten. Then add Ev-Re-Day Margarine andContinue reading “EV-RE-DAY Waffles in 1920”

Mixed Vegetable Chowders in 1920

Fremont Eagle, Fremont, Indiana July 08 1920, page 6 Nourishing and Substantial Dish Is Well Liked by Majority of Farm People A mixed vegetable chowder is a substantial dish and one well liked by the majority of people for luncheon or supper. The following recipe is one recommended by the home economic specialist of theContinue reading “Mixed Vegetable Chowders in 1920”

Cottage Cheese Custard Pie in 1920

Janesville Daily Gazette, Janesville, Wisconsin July 07, 1920, page 7 Cottage Cheese Custard Pie Rub one cup rather dry cottage cheese (not very sour) in a bowl with a fork until well separated. Make a custard of one-half cup sugar, two cups sweet milk and two well beaten eggs. Add to this the cheese. FlavorContinue reading “Cottage Cheese Custard Pie in 1920”

Salads in 1920

Dubuque Telegraph Herald, Dubuque, Iowa July 06 1920, page 7 Asparagus Salad Boil asparagus until tender; drain. Cut rings from a bright red pepper, one-third inch wide. Place three or four stalks of asparagus in each ring. Arrange on lettuce leaves and serve with French dressing to which has been added one-half teaspoon tomato catsup.Continue reading “Salads in 1920”

Canning Season is in Full Sway in 1920

Bakersfield Californian, Bakersfield, California July 05 1920, page 3 Mrs. M. A. Toland, who has had years of experience with fruits, tells of a delicious fig preserve which she is making. Her recipe calls: 7 lbs figs 5 lbs sugar 1 pint vinegar Cook slowly until juice is thick and syrupy. Whole cinnamon and clovesContinue reading “Canning Season is in Full Sway in 1920”

Coffee in 1920

Boston Evening Globe, Boston, Massachusetts July 03 1920, page 8 Coffee Frappe Here is my recipe for coffee frappe. Put 2 ounces of finely pounded fresh roasted coffee into a pint of milk with 6 ounces of loaf sugar; let it boil, then leave it to get cold; strain it on the yolks of 6Continue reading “Coffee in 1920”