Tag Archives: 1920

Soups in 1920

Postville Review, Postville, Iowa August 06 1920, page 6 Vegetable Soup Cut into dice two carrots, a quarter of a small cabbage, half a turnip, half an onion, a potato and three stalks of celery. Fry all the vegetables in butter; add six cupfuls of water or stock, and salt and pepper to season. SimmerContinue reading “Soups in 1920”

Potato Split Biscuits in 1920

Abilene Daily Report, Abilene, Texas August 4, 1920, page 5 1 large potato or 2 medium sized ones 1 tablespoon sugar 1 tablespoon lard 1 teaspoon salt 1-2 Fleischman yeast cake 1-2 cup sweet milk 1 egg Flour to make good dough. Boil potato, mash thru colander and cream into it, lard, sugar, and salt.Continue reading “Potato Split Biscuits 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”

Green Peppers in 1920

The Washington Herald, Washington, Washington DC Aug 02 1920, page 6 4 large green peppers 1 sweetbread 1 tomato 1/2 cup boiled rice (warm) 1 tablespoon blanched almonds (about six) 1/2 teaspoon grated onions 1 teaspoon salt Cut tops from peppers. Take out seeds and pour boiling water over them. Let stand thirty minutes. ParboilContinue reading “Green Peppers in 1920”

Puddings in 1920

Boston Sunday Post, Boston, Massachusetts Aug 01, 1920, page 76 Brown Pudding Two-thirds cup bread crumbs, 2-3 cup flour, 2-3 cup finely chopped suet, 2-3 cup sugar, 2-3 cup dark-colored jam–plum or raspberry; 2-3 cup milk, 2 eggs, 2 teaspoons baking powder, 1 teaspoon salt. Mix dry ingredients first, add the jam and moisten withContinue reading “Puddings 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”

The Daily Recipe in 1920

Salem Capital Journal, Salem, Oregon July 30, 1920, page 7 Cream Puffs One cup of boiling water, poured over 1/2 cup of butter, put it over the stove and bring to a boil, add 1 cup of sifted flour. Let boil five minutes beating all the time, when cool add 3 eggs, not beaten, beatContinue reading “The Daily Recipe in 1920”

Deviled Almond Sandwiches in 1920

Daily Globe, Ironwood, Michigan July 29, 1920, page 3 Blanch and finely shred one-half cup of almonds. Cook in enough butter to prevent burning until delicately browned. Mix two tablespoons of chopped pickles, one tablespoon of Worcestershire sauce, one tablespoon of chutney, one-fourth teaspoon of salt and a few grains of cayenne. Pour this mixtureContinue reading “Deviled Almond Sandwiches in 1920”

Potato Soup in 1920

Boston Post, Boston, Massachusetts July 28 1920, page 18 3 potatoes 1 quart milk 1 onion 1 stalk celery salt pepper 2 tablespoons butter 1 tablespoon flour Cook potatoes in salted water with the onion. When done mash smooth and rub through a sieve. Scald milk with celery, add butter and flour creamed together, thenContinue reading “Potato Soup in 1920”