Canton Daily News, Canton, Ohio August 16, 1920, page 5 Dress, singe, clean and cut up a 4 or 5 pound fowl. Put into a kettle and cover with boiling water, bring to the boiling point and let boil rapidly five minutes. Skim, reduce the heat and add one small onion thinly sliced, one stalkContinue reading “Pressed Chicken in 1920”
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Italian Spaghetti in 1920
Burlington Hawk Eye, Burlington, Iowa August 15, 1920, page 17 1 quart tomato juice 1/2 box spaghetti 1/2 lb hamburg steak 2 onions 1 green pepper 1 cup cheese (cut into small bits) salt cayenne pepper bay leaf 1 tablespoon margarine or butter Melt margarine in large skillet, fry onion, pepper and hamburg steak untilContinue reading “Italian Spaghetti in 1920”
Date and Rolled Oat Cookies in 1920
Boston Post, Boston, Massachusetts August 14, 1920, page 8 1 cup flour 2 teaspoons baking powder 1-2 teaspoon salt 2 eggs 3-4 cup chopped dates 1 cup uncooked rolled oats 3-4 cup sugar 2 tablespoons cream 1 teaspoon vanilla or almond extract. Sift flour, baking powder and salt. Add beaten eggs, chopped dates, uncooked rolledContinue reading “Date and Rolled Oat Cookies in 1920”
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”
Stuffed Spanish Onions in 1920
Burlington Hawk Eye, Burlington, Iowa August 08 1920, page 17 Select onions of uniform size and scrape out as much of the centers as possible. To six onions allow one-quarter pound of salt pork. Chop this well with the portions of the onions which were removed. Cook in frying pan until brown, then add halfContinue reading “Stuffed Spanish Onions in 1920”
Recipes of New England Housewives in 1920
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”
Potato Split Biscuits in 1920
Abilene Daily Report, Abilene, Texas August 4, 1920, page 5 1 large potato or 2 medium sized ones 1 tablespoon sugar 1 tablespoon lard 1 teaspoon salt 1-2 Fleischman yeast cake 1-2 cup sweet milk 1 egg Flour to make good dough. Boil potato, mash thru colander and cream into it, lard, sugar, and salt.Continue reading “Potato Split Biscuits 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”
Green Peppers in 1920
The Washington Herald, Washington, Washington DC Aug 02 1920, page 6 4 large green peppers 1 sweetbread 1 tomato 1/2 cup boiled rice (warm) 1 tablespoon blanched almonds (about six) 1/2 teaspoon grated onions 1 teaspoon salt Cut tops from peppers. Take out seeds and pour boiling water over them. Let stand thirty minutes. ParboilContinue reading “Green Peppers in 1920”
Deviled Almond Sandwiches in 1920
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”
Recipes of Yesteryear 