Boston Post, Boston, Massachusetts August 07 1920, page 9 Creamed Cabbage Boil in salted water until tender, 1-2 small cabbage; make sauce by melting piece of butter, half size of an egg, in saucepan; stir in 1 tablespoon flour and 1 cup hot milk; cook; and salt and pepper to taste. Cut up cabbage andContinue reading “Recipes of New England Housewives in 1920”
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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”
Tested Tomato Recipes in 1920
Sandusky Register, Sandusky, Ohio June 27 1920, page 18 By Mary Lee Swann, The Well-Known Writer and Lecturer on Cooking Tomato and Celery Relish Finely chop 1 onion, 1 large green or red sweet pepper, 1 large bunch of celery and 1 1/2 pint tomatoes. Add 2/3 cup mild vinegar, 1 clove, 2 allspice berries,Continue reading “Tested Tomato Recipes in 1920”
Mayonnaise Dressing in 1920
Wakefield Advocate, Wakefield, Michigan June 5 1920, page 21 Mayonnaise Dressing 1 egg yolk 1/2 teaspoon salt 1/4 teaspoon mustard cayenne 1 tablespoon corn oil salt lemon juice or vinegar Beat the yolk of one egg in a deep bowl, set in ice water, add one-half teaspoon of salt, one-quarter teaspoonful of mustard, a fewContinue reading “Mayonnaise Dressing in 1920”
Recipes of Yesteryear 