Daily Globe, Ironwood, Michigan July 29, 1920, page 3 Blanch and finely shred one-half cup of almonds. Cook in enough butter to prevent burning until delicately browned. Mix two tablespoons of chopped pickles, one tablespoon of Worcestershire sauce, one tablespoon of chutney, one-fourth teaspoon of salt and a few grains of cayenne. Pour this mixtureContinue reading “Deviled Almond Sandwiches in 1920”
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Shrimp Imp in 1920
Dixon Evening Telegraph, Dixon, Illinois July 24, 1920, page 3 The shrimp dish in the luncheon menu can be served on hot toast or on soda crackers. If toast is used it should be made of bread cut about one fourth of an inch thick, the crusts removed and the bread quickly toasted. There isContinue reading “Shrimp Imp 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”
Recipes of Yesteryear 