Dixon Evening Telegraph, Dixon, Illinois July 24, 1920, page 3 The shrimp dish in the luncheon menu can be served on hot toast or on soda crackers. If toast is used it should be made of bread cut about one fourth of an inch thick, the crusts removed and the bread quickly toasted. There isContinue reading “Shrimp Imp in 1920”
Tag Archives: 24th
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”
Crab Toast in 1920
Seymour Daily Republican, Seymour, Indiana May 24, 1920, page 3 BREAD is a delicious food You know the wonderful nutritive qualities of bread. You know that it is the most delicious and most economical food there is. So you serve it regularly three times a day. But do you realize the mansy tasty dishes thatContinue reading “Crab Toast in 1920”
Recipes of Yesteryear 