Mixed Vegetable Chowders in 1920

Wolf Point Herald, Wolf Point, Montana August 12 1920, page 15 A mixed vegetable chowder is a substantial dish and one well liked by the majority of people for luncheon or supper. The following recipe is one recommended by the home economic specialists of the United States department of agriculture: 2 tablespoonfuls fat or aContinue reading “Mixed Vegetable Chowders in 1920”

Twice Laid in 1920

Quincy Daily Herald, Quincy, Illinois August 03, 1920, page 4 3 cups cold potatoes 1 cup cold cooked fish 1 teaspoon minced onion 1 tablespoon minced parsley salt and pepper 2 tablespoons bacon fat Mash potatoes coarsely with a fork. Remove skin and bones from fish. Mix potatoes and fish. Add seasonings. Melt bacon fatContinue reading “Twice Laid in 1920”

My Own Recipes in 1920

Cumberland Evening Times, Cumberland, Maryland July 31, 1920, page 3 The breast of lamb is never quite as high in price as the other cuts. The meat is apt to be rather stringy and needs long and slow cooking. It is an excellent cut to cook in a fireless cooker. Ham Balls 2 cups mashedContinue reading “My Own Recipes in 1920”

Potato Soup in 1920

Boston Post, Boston, Massachusetts July 28 1920, page 18 3 potatoes 1 quart milk 1 onion 1 stalk celery salt pepper 2 tablespoons butter 1 tablespoon flour Cook potatoes in salted water with the onion. When done mash smooth and rub through a sieve. Scald milk with celery, add butter and flour creamed together, thenContinue reading “Potato Soup in 1920”

Mixed Vegetable Chowders in 1920

Fremont Eagle, Fremont, Indiana July 08 1920, page 6 Nourishing and Substantial Dish Is Well Liked by Majority of Farm People A mixed vegetable chowder is a substantial dish and one well liked by the majority of people for luncheon or supper. The following recipe is one recommended by the home economic specialist of theContinue reading “Mixed Vegetable Chowders 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”

Potato Dumplings in 1920

Boston Daily Globe, Boston, Massachusetts June 7 1920, page 12 Potato Dumplings Potatoes should be mealy for best results. Boil and peel potatoes and put through the ricer, enough for 1 pint, add 1 cup stale bread crumbs, 1 tablespoon salt, yolks of 2 eggs beaten well, 2 tablespoons melted butter or any shortening. AddContinue reading “Potato Dumplings in 1920”