Berea Citizen, Berea, Kentucky July 15 1920, page 6 No. 1 1 cup milk 1 tablespoon flour 1 tablespoon butter 1/2 teaspoon salt few grains pepper No. 2 1 cup milk 2 tablespoons flour 2 tablespoons butter 1/2 teaspoon salt few grains pepper No. 3 1 cup milk 3 to 4 tablespoons flour 3 toContinue reading “White Sauces in 1920”
Category Archives: Plants
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”
Tested Recipes in 1920
Daily Globe, Ironwood, Michigan July 12 1920, page 3 Cream of Spinach Soup One cup cooked spinach (spinach to be stewed in little water, three pints milk or milk and water), one tablespoon butter, one tablespoon flour, one tablespoon salt. Put spinach through colander, heat the milk to boiling and thicken the flour with aContinue reading “Tested Recipes in 1920”
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”
Recipes of Yesteryear 