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”
Tag Archives: august
Menu for Wednesday, August 5 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”
Recipes of Yesteryear 