Unusual Ways to Serve Tomatoes in 1920

Fort Wayne Journal Gazette, Fort Wayne, Indiana July 10 1920, page 6 Tomato Toast Cut ripe tomatoes into cubes, carefully keeping any juice that drips from them. Heat the juice, add to a white sauce made of blended butter and flour and milk. Place slices of toast on a platter, pour this hot sauce overContinue reading “Unusual Ways to Serve Tomatoes in 1920”

EV-RE-DAY Waffles in 1920

La Crosse Tribune And Leader Press, La Crosse, Wisconsin July 09, 1920, page 12 Waffles Two cups flour, 1 1/2 cups milk, 1 tablespoon sugar, 1/2 tablespoon salt, 2 teaspoons baking powder, 2 eggs, 1 tablespoon melted Ev-Re-Day Margarine. Sift dry ingredients. Add milk and yolk of eggs well beaten. Then add Ev-Re-Day Margarine andContinue reading “EV-RE-DAY Waffles in 1920”

Cottage Cheese Custard Pie in 1920

Janesville Daily Gazette, Janesville, Wisconsin July 07, 1920, page 7 Cottage Cheese Custard Pie Rub one cup rather dry cottage cheese (not very sour) in a bowl with a fork until well separated. Make a custard of one-half cup sugar, two cups sweet milk and two well beaten eggs. Add to this the cheese. FlavorContinue reading “Cottage Cheese Custard Pie in 1920”

Coffee in 1920

Boston Evening Globe, Boston, Massachusetts July 03 1920, page 8 Coffee Frappe Here is my recipe for coffee frappe. Put 2 ounces of finely pounded fresh roasted coffee into a pint of milk with 6 ounces of loaf sugar; let it boil, then leave it to get cold; strain it on the yolks of 6Continue reading “Coffee in 1920”

Salads, Some Old, Some New in 1920

Bloomington Evening World, Bloomington, Indiana June 26 1920, page 2 For any other meal except breakfast salads are a welcome part of any menu. Vegetable Salad Chop four large cucumbers, one small onion and two tablespoonfuls of parsley, mix well, with mayonnaise and stuff tomatoes with the mixture thus prepared. Brunswick Salad To one andContinue reading “Salads, Some Old, Some New in 1920”

Egg Dishes Not Common (even in 1920)

Sikeston Standard, Sikeston, Missouri June 22, 1920, page 8 Egg dishes are suitable for any meal and make excellent emergency dishes when an unexpected guest arrives. Eggs in Tomato Sauce Put enough highly seasoned tomato sauce in individual baking dishes, then drop in an egg, sprinkle with pepper and salt, add enough of the sauceContinue reading “Egg Dishes Not Common (even in 1920)”

Baking Powder Doughnuts in 1920

Boston Sunday Globe, Boston, Massachusetts June 20, 1920, page 57 2 1/2 tablespoons butter 1 cup sugar 2 eggs 3 1/2 cup bread flour 4 teaspoons baking powder 1 1/2 teaspoons salt 1/4 teaspoon cinnamon 1/4 teaspoon grated nutmeg Cream 2 1/2 tablespoons of butter with 1/2 cup of sugar. Beat 2 eggs until light,Continue reading “Baking Powder Doughnuts in 1920”

Cottage Cheese Custard Pie in 1920

Cheyenne State, Leader, Cheyenne, Wyoming June 19, 1920, page 7 1 cup dry cottage cheese 1 cup sugar 2 cups milk 2 eggs vanilla lemon Rub one cup rather dry cottage cheese (not very sour) in a bowl with a fork until well separated. Make a custard of one small cup sugar, two cups sweetContinue reading “Cottage Cheese Custard Pie in 1920”

Rice Croquettes and Dishes are Easily Prepared in 1920

Muscatine Journal And News Tribute, Muscatine, Iowa June 11, 1920, page 6 Several rice recipe combinations, among them rice croquettes, rice, surprise and Spanish rice that are easily prepared have been submitted to the Journal. The following are included. Rice Croquettes Cook one-half cup of rice until soft, stirring vigorously to break grains. Measure andContinue reading “Rice Croquettes and Dishes are Easily Prepared in 1920”