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”
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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”
Mother’s Cook Book in 1920
Newport Hoosier State, Newport, Indiana June 9, 1920, page 7 Even the clearest and most perfect circumstantial evidence is likely to be at fault, after all, and therefore ought to be received with great caution. Take the case of any pencil, sharpened by a woman; if you have witnesses, you will find she did itContinue reading “Mother’s Cook Book in 1920”
A Tea-Time Cake or Two in 1920
Kirklin Press, Kirklin, Indiana June 3, 1920, page 8 For those who practice serving afternoon tea, a few choice cakes and sandwiches are needed to accompany the refreshing beverage. Oriental Tea Cakes 1/24 cup shortening 1 cup brown sugar 1/8 teaspoon baking soda 1/2 teaspoon vanilla 1 cup flour Work one-fourth of a cup ofContinue reading “A Tea-Time Cake or Two in 1920”
Recipes of Yesteryear 