Canton Daily News, Canton, Ohio August 16, 1920, page 5 Dress, singe, clean and cut up a 4 or 5 pound fowl. Put into a kettle and cover with boiling water, bring to the boiling point and let boil rapidly five minutes. Skim, reduce the heat and add one small onion thinly sliced, one stalkContinue reading “Pressed Chicken in 1920”
Category Archives: Meats
Italian Spaghetti in 1920
Burlington Hawk Eye, Burlington, Iowa August 15, 1920, page 17 1 quart tomato juice 1/2 box spaghetti 1/2 lb hamburg steak 2 onions 1 green pepper 1 cup cheese (cut into small bits) salt cayenne pepper bay leaf 1 tablespoon margarine or butter Melt margarine in large skillet, fry onion, pepper and hamburg steak untilContinue reading “Italian Spaghetti in 1920”
Panned Ham in 1920
Lima News, Lima, Ohio August 10, 1920, page 8 Slice of ham one-inch thick. Cut off rind of ham. Heat frying pan and rub with small piece of ham fat, brown both sides of ham quickly. Add four tablespoons hot water, cover frying pan. Turn gas as low as possible and let cook twenty minutes,Continue reading “Panned Ham in 1920”
Twice Laid in 1920
Quincy Daily Herald, Quincy, Illinois August 03, 1920, page 4 3 cups cold potatoes 1 cup cold cooked fish 1 teaspoon minced onion 1 tablespoon minced parsley salt and pepper 2 tablespoons bacon fat Mash potatoes coarsely with a fork. Remove skin and bones from fish. Mix potatoes and fish. Add seasonings. Melt bacon fatContinue reading “Twice Laid in 1920”
My Own Recipes in 1920
Cumberland Evening Times, Cumberland, Maryland July 31, 1920, page 3 The breast of lamb is never quite as high in price as the other cuts. The meat is apt to be rather stringy and needs long and slow cooking. It is an excellent cut to cook in a fireless cooker. Ham Balls 2 cups mashedContinue reading “My Own Recipes in 1920”
Shrimp Imp in 1920
Dixon Evening Telegraph, Dixon, Illinois July 24, 1920, page 3 The shrimp dish in the luncheon menu can be served on hot toast or on soda crackers. If toast is used it should be made of bread cut about one fourth of an inch thick, the crusts removed and the bread quickly toasted. There isContinue reading “Shrimp Imp in 1920”
Masked Chops in 1920
Burlington Burlington Gazette, Burlington, Iowa July 19, 1920, page 10 Masked Chops 4 lamb chops 1 cup soft bread crumbs 1/2 cup milk 2 tablespoons finely chopped ham 1 egg 1 tablespoon finely chopped parsley 1/2 teaspoon salt (the ham being salty) 1/4 teaspoon white pepper dried bread crumbs 1 egg Have chops “Frenched”, leavingContinue reading “Masked Chops in 1920”
Hamburg Roll in 1920
The Midland Journal, Rising Sun, Maryland July 16, 1920, page 5 Hamburg Roll 2 lbs hamburg 1 tablespoon minced onion 1 tablespoon minced parsley 2 tablespoons melted butter or drippings 1 teaspoon salt pepper milk Mix all the ingredients, except the milk. Add enough milk to moisten the meat so that it may be flattenedContinue reading “Hamburg Roll in 1920”
Salmon Salad with Cucumber Sauce in 1920
Dixon Evening Telegraph, Dixon, Illinois July 14, 1920, page 3 Salmon Salad 2 cups boiled salmon 1 tablespoon lemon juice 1 teaspoon parsley minced 1 teaspoon salt 1 tablespoon granulated gelatin 1 – 2 cup boiled salad dressing Dissolve gelatin in 1 – 4 cup cold water. Add 1 – 2 cup boiling water. MixContinue reading “Salmon Salad with Cucumber Sauce in 1920”
Good Chicken Recipe in 1920
Dubuque Telegraph Herald, Dubuque, Iowa June 28, 1920, page 4 Chicken, Cuban Style – Single the chicken and then cut as for fricasseeing. Wash and place in a saucepan and add two quarts of water, three onions, the well cleaned root of the celery stalk. Bring to a boil and cook slowly until tender. LetContinue reading “Good Chicken Recipe in 1920”
Recipes of Yesteryear 