Osceola Record, Osceola, Nebraska June 10, 1920, page 4 (Prepared by the United States Department of Agriculture.) Recipes are guides for the cook just as paper patterns are guides for the dressmaker. The good dressmaker does not purchase a new pattern for each new garment that she makes but uses her plain sleeve, her plainContinue reading “Learn to Simplify Food Preparation by Using Basic or Standard Recipes”
Category Archives: Breads
Mother’s Cook Book in 1920
Newport Hoosier State, Newport, Indiana June 9, 1920, page 7 Even the clearest and most perfect circumstantial evidence is likely to be at fault, after all, and therefore ought to be received with great caution. Take the case of any pencil, sharpened by a woman; if you have witnesses, you will find she did itContinue reading “Mother’s Cook Book in 1920”
Potato Dumplings in 1920
Boston Daily Globe, Boston, Massachusetts June 7 1920, page 12 Potato Dumplings Potatoes should be mealy for best results. Boil and peel potatoes and put through the ricer, enough for 1 pint, add 1 cup stale bread crumbs, 1 tablespoon salt, yolks of 2 eggs beaten well, 2 tablespoons melted butter or any shortening. AddContinue reading “Potato Dumplings in 1920”
Marlborough Shortcake in 1920
Boston Sunday Globe, Boston, Massachusetts June 6, 1920, page 61 1 cup pastry flour 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon butter 1/4 cup sugar 1/4 teaspoon cinnamon milk applesauce raisins (optional) Make dough of 1 level cup sifted pastry flour, 1 level teaspoon baking powder, 1/2 teaspoon salt and 1 tablespoon butterContinue reading “Marlborough Shortcake in 1920”
Red-Top Bread in 1920
Coshocton Tribune, Coshocton, Ohio June 4, 1920, page 6 4 cups boiling water 1 1/2 tablespoons sugar 1 1/2 tablespoons salt 4 tablespoons lard or substitute 1 cake compressed yeast 1/4 cup lukewarm water 3 quarts sifted Red-Top Flour Dissolve yeast and sugar in 1/4 cup lukewarm water. Pour boiling water over lard (or substituteContinue reading “Red-Top Bread in 1920”
A Tea-Time Cake or Two in 1920
Kirklin Press, Kirklin, Indiana June 3, 1920, page 8 For those who practice serving afternoon tea, a few choice cakes and sandwiches are needed to accompany the refreshing beverage. Oriental Tea Cakes 1/24 cup shortening 1 cup brown sugar 1/8 teaspoon baking soda 1/2 teaspoon vanilla 1 cup flour Work one-fourth of a cup ofContinue reading “A Tea-Time Cake or Two in 1920”
Baking Contest in 1920
Bisbee Daily Review, Bisbee, Arizona June 2, 1920, page 6 We cordially invite you to participate in a cake baking contest that will be held this week under the auspices of Mrs. Nettie Taff, national demonstrator of WESSON OIL and SNOWDRIFT for the manufacturers, the Southern Cotton Oil Co. Mrs. Taff is demonstrating the economicalContinue reading “Baking Contest in 1920”
Gold Cake in 1920
Boston Globe, Boston, Massachusetts May 30, 1920, page 94 Requested by Philinda – 1/2 cup butter 1 cup sugar 5 egg yolks 1 egg 1 1/4 cup flour 2 3/4 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk Cream butter and add sugar gradually, while beasting constantly; then add egg yolks and egg wellContinue reading “Gold Cake in 1920”
Rice Bread in 1920
Seymour Daily Republican, Seymour, Indiana May 29, 1920, page 6 How is rice bread made? Will appreciate recipe 1 cup rice (boiled) 1 teaspoon salt 1 tablespoon syrup 4 tablespoon lukewarm water 2 1/2 cup sifted flour half a yeast cake Method: The method is the same as in wheat flour bread, save the bakingContinue reading “Rice Bread in 1920”
Eggless Cakes in 1920
Melbourne Argus, Melbourne, Victoria, AU May 26, 1920, page 5 “J.M.R.” (Yarram) sends a recipe for eggless spice cake: –– 1 cupful of sugar half-cupful butter 1 cupful of sour milk 2 cupfuls flour 1 teaspoonful bicarbonate of soda a little grated nutmeg half-teaspoonful ground cloves 1 teaspoonful of ground cinnamon 1 cupful of raisinsContinue reading “Eggless Cakes in 1920”
Recipes of Yesteryear 