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”

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”

Two Recipes Aimed to Cut Down Cost of the Meat Bills in 1920

Syracuse Herald, Syracuse, New York June 17, 1920, page 15 The Division of Women’s Activities, Department of Justice, believes that the cost of living, so far as meats are concerned, depends somewhat upon the individual housewife. If the woman who now confines her purchases to the so-called choice cuts of hindquarter meat will master theContinue reading “Two Recipes Aimed to Cut Down Cost of the Meat Bills in 1920”

White Loaf Sugar in 1920

Bar Harbor Times, Bar Harbor, Maine June 16, 1920, page 7 1 cup sugar 1/4 cup oil 1/2 cup milk 1 1/4 cup flour 1/4 cup cornstarch 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon vanilla 4 egg whites Take one cupful of sugar. one-fourth cupful of oil, one-half cupful of milk, one andContinue reading “White Loaf Sugar in 1920”

Chile con Carne in 1920

Logansport Pharos Tribune, Logansport, Indiana June 15, 1920, page 2 Tested Recipes Chile Con Carne 4 slices bacon 1 red pepper 1 green pepper 4 large onions 1 pound steak 1 can kidney beans 1 can tomatoes Four slices of bacon cut into small pieces and fried, one red pepper, one green pepper, four largeContinue reading “Chile con Carne in 1920”

French Ice Cream with Caramel Sauce in 1920

Omaha Daily Bee, Omaha, Nebraska, June 13 1920, page 15 French Ice Cream 1/2 vanilla bean (2 teaspoons of vanilla at the end) 3 cups milk 4 egg yolks 1/2 cup sugar 1/2 teaspoon salt 1 cup heavy cream Ice cream salt Split bean, add milk and scald. Pour over egg yolks mixed with sugarContinue reading “French Ice Cream with Caramel Sauce in 1920”

Sister Mary’s Kitchen in 1920

Quincy Daily Herald, Quincy, Illinois June 12 1920, page 9 In the kitchen of her own home Sister Mary cooks daily for a family of four adults. She brought to her kitchen an understanding of the chemistry of cooking, gained from study of domestic science in a state university. Consequently the advice she offers isContinue reading “Sister Mary’s Kitchen 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”

Learn to Simplify Food Preparation by Using Basic or Standard Recipes

Osceola Record, Osceola, Nebraska June 10, 1920, page 4 (Prepared by the United States Department of Agriculture.) Recipes are guides for the cook just as paper patterns are guides for the dressmaker. The good dressmaker does not purchase a new pattern for each new garment that she makes but uses her plain sleeve, her plainContinue reading “Learn to Simplify Food Preparation by Using Basic or Standard Recipes”