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”

Dishes with Chili in 1920

Kirklin Press, Kirklin, Indiana June 24, 1920, page 10 For all who like peppery dishes the following will be appreciated: Mexican Hash Take one half pound of boiled beef chopped fine, one tomato and two cloves of garlic, also chopped fine. Cook the tomato and garlic in a little fat for a few minutes, thenContinue reading “Dishes with Chili in 1920”

Sister Mary’s Kitchen in 1920

Quincy Daily Herald, Quincy, Illinois June 12 1920, page 9 In the kitchen of her own home Sister Mary cooks daily for a family of four adults. She brought to her kitchen an understanding of the chemistry of cooking, gained from study of domestic science in a state university. Consequently the advice she offers isContinue reading “Sister Mary’s Kitchen 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”

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”