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”

Mayonnaise Dressing in 1920

Wakefield Advocate, Wakefield, Michigan June 5 1920, page 21 Mayonnaise Dressing 1 egg yolk 1/2 teaspoon salt 1/4 teaspoon mustard cayenne 1 tablespoon corn oil salt lemon juice or vinegar Beat the yolk of one egg in a deep bowl, set in ice water, add one-half teaspoon of salt, one-quarter teaspoonful of mustard, a fewContinue reading “Mayonnaise Dressing in 1920”

Baked Asparagus & Oranged Strawberries in 1920

Salt Lake Telegram, Salt Lake, Utah June 1, 1920, page 15 Baked Asparagus 1 bunch of asparagus 2 tablespoons of butter 2 tablespoons of flour 1 cup milk 2 eggs salt paprika Wash asparagus and cut into half-inch pieces. Cook in boiling salted water till tender. Asparagus is very susceptible to salt, so 1/2 teaspoonContinue reading “Baked Asparagus & Oranged Strawberries in 1920”

Twentieth Century Hash

Hope Penasco Valley Press, Hope, New Mexico May 21, 1920, page 5 Hashbrowns Have six medium-sized potatoes baked. With a spoon carefully remove the potato, leaving the rest of the skin unbroken. Season the potato with one tablespoonful of butter, one tablespoonful of cream; salt, pepper to taste, stirring lightly with a fork; do notContinue reading “Twentieth Century Hash”

Baked Mushrooms & Stuffed Green Peppers in 1920

Boston Sunday Globe, Boston, Massachusetts May 16, 1920, page 95 Baked Mushrooms Peel some large mushrooms and cut off their stems; butter a shallow baking dish, put in a layer of mushrooms with the under side up, dot with bits of butter and add a second layer of mushrooms and season as before; cover closelyContinue reading “Baked Mushrooms & Stuffed Green Peppers in 1920”