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”

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”

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”

Here’s A Recipe “Like Mother Used to Make” in 1920

Ames Daily Tribune and Ames Evening Times, Ames, Iowa June 30 1920, page 3 Sweetbread and Mushroom Salad 1 1/2 cups sweetbreads 1 cup mushroom 2 cups celery 1 green pepper One and a half cups sweetbreads (boiled until white and tender), 1 cup mushrooms (either fresh or canned), 2 cups celery, 1 green pepperContinue reading “Here’s A Recipe “Like Mother Used to Make” in 1920″

Tested Tomato Recipes in 1920

Sandusky Register, Sandusky, Ohio June 27 1920, page 18 By Mary Lee Swann, The Well-Known Writer and Lecturer on Cooking Tomato and Celery Relish Finely chop 1 onion, 1 large green or red sweet pepper, 1 large bunch of celery and 1 1/2 pint tomatoes. Add 2/3 cup mild vinegar, 1 clove, 2 allspice berries,Continue reading “Tested Tomato Recipes in 1920”

Salads, Some Old, Some New in 1920

Bloomington Evening World, Bloomington, Indiana June 26 1920, page 2 For any other meal except breakfast salads are a welcome part of any menu. Vegetable Salad Chop four large cucumbers, one small onion and two tablespoonfuls of parsley, mix well, with mayonnaise and stuff tomatoes with the mixture thus prepared. Brunswick Salad To one andContinue reading “Salads, Some Old, Some New in 1920”

A Symposium of Salads in 1920

Arlington Heights Cook County Herald, Arlington Heights, Illinois June 25 1920, page 3 For a good salad which will take but a short time to prepare, try this new cabbage combination: Cabbage Salad Shred a firm head of cabbage and let it stand in cold water until crisp, then drain well and toss on aContinue reading “A Symposium of Salads in 1920”

Dry Your Fruits and Vegetables in a Cabinet Gas Range

Appleton Post Crescent, Appleton, Wisconsin June 23 1920, page 4 A home-made drier is easily made with strips of wood and trays of screening. On these the fruit can be laid and the racks placed in the oven. Two or three hours of moderate heat will complete the process. A Recipe for Dried Apples: Peal,Continue reading “Dry Your Fruits and Vegetables in a Cabinet Gas Range”