Hearth Recipes

1910 Egg Stuffed Tomatoes Topped with Mashed Peas Corona Club Cook Book Tomatoes Eggs Mayonnaise Peas, boiled Cream or melted butter Lettuce leaves to serve Scoop out tomatoes for a shell. Boil eggs 1 minute. Put 1/2 an egg in each tomato shell; then add mayonnaise dressing. Put boiled peas through sieve and make a good paste by adding a little cream or melted butter and put this over mayonnaise. Serve on lettuce leaves. Did we eat it? Yes Would I make it again? Yes Note: Seemed more like a breakfast dish than a salad. For old-fashioned recipe collections visit: HearthRecipes.com

1876 Tomato Turkey Soup Turkey Tomatoes Leftover vegetables Salt Pepper Bay leaf Did we eat it? Yes Would I make it again? Yes 1876 PILAN. (A Turkish Dish.) Boston Receipts A. Williams & Co. Leftover Turkey Soup Rice ½ pound butter Prepare a beef soup, seasoned with tomatoes, pepper and salt; while it is boiling add half the quantity of rice well washed; let the two boil together for twenty minutes, until the soup is absorbed by the rice melt quickly half a pound of butter, mix it immediately with the rice and serve in five minutes; cut cold turkey or chicken in small pieces and mix with the rice while it is boiling and before adding the butter. Did we eat it? Yes Would I make it again? Yes Note: The recipe calls for a beef soup but I used turkey soup and it came out great. 1875 SALAD OF RED BEETS AND POTATOES. In the Kitchen Elizabeth S. Miller Cold boiled potatoes Cold boiled beets Salad dressing Parsley The potatoes should be firm, not too much boiled nor mealy. The beets must be boiled very tender; when cold cut them both in pieces about half an inch square; pour over them a salad dressing; garnish with curled parsley. Did we eat it? Yes Would I make it again? Yes 1878 TURNIP BREAD. The Southern Household Companion Mrs. Mary L. Edgeworth Turnips, mashed Wheat meal Let the turnips be peeled, and boiled in water till soft and tender; then strongly press out the juice, mix well together, and when dry, beat or pound very fine, and mix with their weight of wheat meal; then season as you do other bread, and knead it up thin, letting the dough remain a little to ferment ; make the dough into loaves, and bake it like common bread. Did we eat it? Yes Would I make it again? Yes Note: This was not enough of a recipe for me but I wanted to try it, so I went online and looked up a potato bread recipe and substituted turnip instead. 1877 Green Pea Salad. The Cooking Manual of Practical Directions for Economical Every-Day Cookery Juliet Corson Superintendent of the New York Cooking School 1 pint peas 1 tbs powdered sugar 2 tbs oil 1 tbs vinegar 2 cucumbers Mayonnaise Place one pint of cold boiled peas in a bowl with one tablespoonful of powdered sugar ; pour over them two tablespoonfuls of oil and one of vinegar, and garnish with two cucumbers delicately sliced. This salad is excellent with a Mayonnaise. Did we eat it? Yes Would I make it again? Probably not 1898 SQUASH PUDDING. The Golden Age Cook-Book Henrietta Latham Dwight 1 large cup squash, mashed 1 heaping tbs butter 1 heaping tsp flour 4 tbs milk 1 egg, beaten light Salt and pepper A large heaping cup of Hubbard squash, measured after it is baked and mashed smooth, a generous heaping tablespoonful of butter, melted and stirred into the squash, a heaping teaspoonful of flour mixed with four tablespoonfuls of milk and one egg beaten light, salt and pepper to taste. Mix well and turn into a buttered pudding dish and bake about twenty minutes. Serve in the dish in which it is baked. If any is left over, make it up into little round cakes and brown in butter for luncheon. Did we eat it? Yes Would I make it again? Yes 1895 COFFEE ICING Smiley's Cook Book and Universal Household Guide Confectioner’s sugar Strong coffee Coffee Icing is made by stirring confectioner's sugar into strong coffee set on the stove till it is heated; put it on the cake while warm. Did we eat it? Yes Would I make it again? Yes For more antique recipe collections visit: HearthRecipes.com

1915 Grapefruit Salad with Lemon Peanut Butter Dressing The Nature Cure Cook Book Grapefruit Chopped nuts Shredded cocoanut (optional) Dressing: 1 part lemon juice 2 parts peanut butter Did we eat it: Yes Would I make it again: No Notes: Might have been better with a sweeter dressing rather than the dressing with lemon juice. For old-fashioned recipe collections visit: HearthRecipes.com

1876 Thanksgiving Dinner The Centennial Cook Book and General Guide Common Vegetable Soup Centennial Buns Potatoes Mashed with Onions Beignets of Spinach Red Cabbage, Stewed Sage and Onion Stuffing Mustard Turkey Cranberry Sauce Cranberry Roll Strawberry Cake Common Vegetable Soup 3 potatoes 3 turnips 3 parsnips 3 carrots Green peas Salt Stock Three potatoes, three turnips, three parsnips, and three car- rots, boiled in a gallon of water, with a handful of green peas, until reduced to nearly half the quantity; add a little salt, and some weak stock, if thought requisite. Did we eat it? Yes Would I make it again? Yes Centennial Buns, 4 ounces butter 2 lbs flour A little salt 4 ounces sugar A dessertspoonful caraway 1 tsp ginger Warm milk or cream Yeast Rub four ounces of butter into two pounds of flour, a little salt, four ounces of sugar, a dessertspoonful of caraways, and a teaspoonful of ginger ; put some warm milk or cream to four tablespoonsful of yeast ; mix all together into a paste, but not too stiff; cover it over, and set it before the fire an hour to rise, then make it into buns, put them on a tin, set them be- fore the fire for a quarter of an hour, cover over with flannel, then brush them with very warm milk, and bake them of a nice brown in a moderate oven. Did we eat them? Yes Would I make them again? Maybe Notes: Halved this recipe. The ginger and caraway added a nice light taste. Potatoes Mashed with Onions. Onions Mashed Potatoes Prepare some onions by putting them through a sieve, and mix them with potatoes; in proportioning the onions to the potatoes, you will be guided by your wish to have more or less of their flavor. Did we eat them? Yes Would I make them again? Yes Notes: It did not say how to prepare the onions. I sautéed them in butter and then pureed them. Beignets of Spinach Spinach 4 egg yolks Butter 4 ounces sugar Bread crumbs Take some washed and picked spinach; mix the yolks of four eggs, some butter, and four ounces of sugar, with some bread-crumbs; add this to the chopped spinach, form it into round cakes, and fry them in butter. Did we eat them? Some of them Would I make them again? No Notes: I only used half the sugar. To Stew Red Cabbage 1 small red cabbage Salt and pepper Butter 2-3 spoonsful vinegar Slice a small, or half a large, red cabbage; wash and put it into a sauce-pan with pepper, salt, no water but what hangs about it, and a piece of butter. Stew it till quite tender, and when going to serve, add two or three spoonsful of vine^ gar, and give one boil over the fire. Serve it for cold meat, or with sausages on it. Did we eat it? Yes Would I make it again? Yes Notes: If I made it again might add a little sugar Sage & Onion Stuffing Bread 1 lb butter Salt and pepper 2 onions Sage Make the stuffing of bread, crumbled fine, one pound of butter, salt, pepper, and two onions chopped fine, stuff it, sprinkle it with salt, pepper and flour. Two hours and a half will cook it, unless very large. Baste it frequently. Did we eat it? Yes Would I make it again? Yes Notes: Used a loaf of bread without crusts and 1 tbs of sage. Mustard Turkeys and Fowls Turkey Mustard Salt Cayenne Pepper Take the first and second joints of a roast turkey and cut deep gashes in them, and into these gashes put a little mixed mustard, a little salt and Cayenne pepper; lay on the gridiron until heated through; then place on a very hot dish, and spread with butter. Serve immediately. Did we eat it? Yes Would I make it again? Yes Notes: I didn't make gashes in the turkey. Instead I made a rub of the mustard and cayenne and put it under the skin. Replaced the salt with a little onion powder. Cranberry Sauce, 1 quart cranberries water 1 lb brown sugar A quart of cranberries are washed and stewed with sufficient water to cover them; when they burst mix with them a pound of brown sugar and stir them well. Before you take them from the fire, all the berries should have burst. They will be jellied when cold. Did we eat it? Yes Would I make it again? Yes Notes: Was asked for the recipes and someone who doesn't usually eat cranberry sauce even liked it. Cranberry Rolls We did not like the cranberry rolls. Strawberry Cake, 1 quart flour 1 tsp salt 4 eggs, beaten 1 teacup cream or melted butter Milk Strawberries Sugar Mix a quart of flour with a teaspoonful of salt, four beaten eggs, and a teacup of thick cream, or melted butter. Add sufficient milk to enable you to roll it out—roll it out thin, line a shallow cake pan with part of it, then put in a thick layer of nice ripe strawberries, strew on sufficient white sugar to sweeten the strawberries, cover them with a thin layer of the crust, then add another layer of strawberries and sugar—cover the whole with another layer of crust, and bake it in a quick oven about twenty-five minutes. Did we eat it? Yes Would I make it again? No For Antique Recipe Collections Visit: HearthRecipes.com

An Old-Fashioned Thanksgiving 1898 STRAWBERRY SALAD. San Rafael Cook Book Ladies of San Rafael Lettuce Strawberries Mayonnaise Mrs. McMahon. Choose the heart leaves of nice head lettuce; make cups of 2 leaves with the stems crossed; fill with firm berries. Put a spoonful of mayonnaise dressing on top of berries. Did we eat it? Yes, but we ate around the mayo. Would I make it again? No 1881 Lemon & Thyme Stuffing How to Cook Frank Tousey 1 quart stale bread Grated rind of 1 lemon ¼ ounce minced parsley and thyme Salt and pepper 1 egg ½ cup butter Hot water or milk A little onion, finely minced Mix thoroughly a quart of stale bread, (very finely grated), the grated rind of a lemon, quarter of an ounce of minced parsley and thyme (one part thyme, two parts parsley), and pepper and salt to season. Add to these one unbeaten egg and half a cup of butter; mix all well together, and moisten with hot water or milk. Other herbs than parsley or thyme may be used, if preferred, and a little onion, finely minced, added if desired. Did we eat it? Yes Would I make it again? Yes Notes: Added a little broth as well 1881 Pone-De-Tat. Illinois Cook Book (1881) Ladies of Paris 12 potatoes Crumbed cheese Butter Salt/pepper Ground mustard One dozen medium sized potatoes boiled, peeled and sliced; put a layer of potatoes, and finely crumbed cheese, with butter, pepper, salt and ground mustard between the layers. Have the last layer of cheese. Put into a quick oven and bake twenty minutes. MRS. K. R. Did we eat it? Yes Would I make it again? Yes 1875 TOMATO AND CORN. In the Kitchen Elizabeth S. Miller Tomatoes Butter Pepper Salt Corn Grated bread Peel and slice tomatoes, and stew them a short time with butter, pepper, and salt; thicken, but do not make it stiff, with sweet corn cut from the ear, and see that the whole is well seasoned. Have in a buttered baking-dish a layer of grated bread, add a layer of the corn and tomato, then another of bread, and so on, until the dish is full; the upper layer must be of bread; dot it thickly with bits of butter and scatter over it a little pepper and salt; bake in a moderate oven an hour or more. Did we eat it? Some of it Would I make it again? Probably not - some liked, some didn’t. 1881 Mushroom Sauce: How to Cook Frank Tousey 1 teacupful mushrooms 1 teacupful milk 3 tbs butter A little nutmeg Mace Salt and pepper 1 tsp flour wet with cold milk Stew one teacupful of mushrooms in just water enough to cover them; drain them, use a sieve; add one teacupful of milk, three tablespoonfuls of butter, with a little nutmeg, mace, salt and pepper; stew over a good fire until it begins to thicken, then wet a teaspoonful of flour with cold milk, and stir it in until it comes to a boil. Serve in a sauceboat, or pour over boiled chickens or rabbits. Did we eat it? Yes Would I make it again? Maybe 1881 To Cook Spinach. How to Cook Frank Tousey Spinach Salt and pepper Nutmeg Butter 1 tbs flour ½ tumblerful boiling water Hard boiled eggs Wash and clean the spinach thoroughly from grit, then boil it in salt and water; press the water entirely out of it, and chop it as fine as powder. A quarter of an hour before serving, put it into a saucepan with a piece of butter mixed with a tablespoonful of flour and half a tumblerful of boiling water, some salt, pepper, and nutmeg, and let it simmer fifteen minutes. Serve with hard-boiled eggs on the top. Did we eat it? Yes Would I make it again? Probably not. 1894 PUMPKIN PIES Recipes Tried and True The Ladies Aid Society MRS. E. FAIRFIELD. 1 quart pumpkin 1 cup molasses 1 cup brown sugar 1 pint milk 3 eggs 1 tbs each: nutmeg, ginger, cinnamon 1 tsp salt One quart of pumpkin, one cup of Orleans molasses, one cup of brown sugar, one pint of milk, three eggs, one table- spoon each of nutmeg, ginger, and cinnamon, and one tea- spoon of salt. This will make two large, or three small pies. Did we eat it? Yes Would I make it again? Yes 1894 Lemon Cream Cake Recipes Tried and True The Ladies Aid Society MRS. C. H. ½ cup butter 2 cups sugar 1 cup milk 3 eggs, beaten separately 3 cups flour 3 tsp baking powder Filling 1 cup sugar 2 tsp butter 2 eggs Grated rind and juice of 2 lemons Powdered sugar to sprinkle on top One-half cup butter, two cups sugar, one cup sweet milk, three eggs (yolks and whites beaten separately), three cups flour, three teaspoonfuls baking powder. Filling. One cup sugar, two teaspoonfuls butter, two eggs, and the grated rind and juice of two lemons; mix all together, and boil to consistency of jelly. Spread between layers, and dust powdered sugar on top. Did we eat it? Yes Would I make it again? Yes Notes: This made a lot of cake. I only used half the cake and saved the rest for later. Next time will but the recipe in half. For more antique recipe collections visit: HearthRecipes.com

1915 Cherry Cake West Bend Cook Book 3 eggs 1 cup sugar 1/2 cup butter 1 tsp soda in 3 tbs sour cream 1 1/2 cups flour 1 tsp each cloves, cinnamon, and nutmeg 1 cup canned cherries, drained from juice Did we eat it? Yes Would I make it again? Probably not. Notes: Spice was a bit heavy.

1902 Rice Molasses Pie Southern Pacific Rice Cookbook 1 1/2 cups New Orleans Molasses 1 tsp soda 1/2 cup finely mashed boiled rice 1 cup sour cream 1 tbs butter 3 well-beaten eggs Pie Crust Stir into a cup and one half of New Orleans molasses one teaspoonful of soda until white, and one-half cup finely mashed boiled rice, a cup of sour cream, and a tablespoonful of butter, three well beaten eggs. Bake with two crusts. This is sufficient for two pies. Did we eat it? Most of it. Would I make it again? No Notes: Used only one crust. Not bad if you like molasses. For antique recipe collections visit: HearthRecipes.com

1914 Turnip and Pea Salad with Lemon Midnight Feasts Bermuda turnips Salt Lemon juice Cold boiled peas Mayonnaise Peel small Bermuda turnips of uniform size and boil in salted water until tender, but not soft; drain, cool, and scoop out the centers making shallow cups. Sprinkle these with salt and lemon juice and set on ice to chill for an hour. At serving time drain the turnip cups and fill with cold boiled peas, drained and mixed with mayonnaise tinted green. Did we eat it? Yes Would I make it again? Yes Notes: My turnips were too small to stuff so I chopped them up and tossed them with the peas, mayo, and lemon. For antique recipe collections visit: HearthRecipes.com

Vegetable Consomme with Peas Fifty-Two Sunday Dinners Elizabeth O Hiller ½ cup diced carrots 1/3 up diced turnips 1/3 cup chopped cabbage 1/3 cup chopped celery 1/3 cup potato, sliced 1/3 cup sweet potatoes 1/3 cup chopped onion Bring the vegetables to a boil in 1 quart of water. Then cook in double boiler 3 hours. Reserve potatoes until ½ hour before serving. Add 1 1/3 cups bean stock, salt, season with thyme, add 1 tsp butter and serve. To each serving add a dessert spoon of canned peas. This makes 1 quart soup. Prepare the bean stock as follows: Soak 1 cup of beans in 1 quart water over night. Put to cook in the same water in which they were soaked and cook until thoroughly softened. Let stand until settled, then strain off the clear liquid. There should be 1 1/3 cups of it. If deficient in quantity add sufficient water to make this amount. Did we eat it? Yes Would I make it again? Yes Notes: Used frozen peas instead. For antique recipe collections visit HearthRecipes.com

1918 Bean Pot: Chili Beans Wheatless and Meatless Days Pauline Dunwell Partridge & Hester Martha Conklin 2 cups pink beans 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons Chili powder or 2 chopped Chili peppers 2 cups stewed tomato 1 small onion, finely chopped 2 tablespoons brown sugar Wash the beans, cover with cold water and allow to stand over night. Drain, cover with boiling water, add salt and soda and boil for 2 hours, adding more boiling water as necessary. Drain and add tomato, salt, pepper, onions, and Chili powder or peppers. Pour into a bean pot or greased baking dish, and sprinkle sugar over the top. Cover, and bake for 2 hours in a slow oven, then increase the heat and bake for 1 hour without cover. These may be served hot or cold. If liquid cooks away too rapidly, hot water may be added as necessary. Did we eat it? Yes Would I make it again? Yes For antique recipe collections visit HearthRecipes.com

1917 Eggless Mayonnaise Dressing War Time Cookery Nellie C Roberts One pint of milk, One tablespoon corn starch, One level teaspoon mustard, One-half teaspoon salt, One-fourth teaspoon paprika, One teaspoonful butterine, One capsule of butterine coloring matter. Bring the milk to the boiling point, dissolve the mustard, corn starch, salt, and paprika in cold water, add to the boiling milk, then the butterine with coloring matter. Beat thoroughly. Did we eat it? No Would I make it again? Probably not For antique recipe collections visit HearthRecipes.com

1917 War-Time Recipe: Oatmeal Cookies War Time Cookery Nellie C Roberts 1 cup strong coffee 1 1/2 cups brown sugar 1 cup fat 1 tbs salt 2 tbs cinnamon 1 tbs ginger 1 cup raisins 1 cupful tart apple sauce 1/2 cup orange peel 2 cups rolled oats 1 egg, well beaten Sour milk 1 tsp soda 1 cup white flour 1 tsp baking powder. Boil together 1 cup strong coffee, 1 1/2 cups brown sugar, 1 cup fat, 1 tablespoonful salt, 2 tablespoonsful cinnamon, 1 tablespoonful ginger, 1 cup raisins, 1 cupful tart apple sauce, 1/2 cup orange peel. When thoroughly dissolved, remove from fire, and stir in 2 cups rolled oats, and let cool. Then add the following: 1 egg, well beaten; fill up the cup with sour milk in which is dissolved 1 teaspoonful soda; add 1 cup white flour, in which is sifted 1 teaspoonful baking powder. The cookies should be stiff. Bake in moderate oven. These improve with age. Nuts may be added if desired. Did we eat them? Yes Would I make them again? Maybe Notes: The batter came out a little soupy. I needed more oats. Maybe because I had to add some oats, the first few cookies had little holes from bubbles. I left the rest of the batter in the fridge overnight and made the rest of the cookies later. The second batch came out great. Visit HearthRecipes.com for antique recipe collections and more.

Pea Porridge Mrs. Scotts Seasonal Cook Book 1 pint shelled new peas 1 pint raw diced potatoes 1 tbs grated onion 1 tbs oleomargarine 1 tbs flour 1 tsp salt A little pepper 2 tbs chopped parsley or 1 tbs chopped fresh mint or scallion top 2 cups milk Put the peas and potatoes on in 4 cups water; boil 30 minutes, add seasoning, milk, flour and oleomargarine rubbed together until smooth. Boil 5 minutes then add parsley, mint or scallion. This is a thick porridge. Did we eat it: Yes Would I make it again: Yes. Note: I used broth instead of water and dried mint and scallions. For antique recipe collections visit HearthRecipes.com

1911 Bean Pot: Baked Apples The Progress Meatless Cook Book Lotta M. Lake Baked Apples No. 1 2 quarts sliced apples 1/4 tsp soda 1/2 cupful sugar 1/8 tsp cloves 1/8 tsp cinnamon Peel and slice apples that are rather tart, and put the two quarts in an earthen baking dish, stone jar or bean pot; mix all the other ingredients thoroughly, adding a little at a time to the apples in the dish, shaking the dish frequently to mix the contents. Bake slowly for five or six hours. Did we eat it? Some of it. Would I make it again? No. Notes: When I make applesauce I don’t usually add sugar. This was very sweet. If I did it again, I would skip the sugar. Visit HearthRecipes.com for antique recipe collections and more.

1918 War-Time Recipe: Banana Flour Bread “Win the War” cook Book Woman's Committee Council of National Defense Missouri Division 1 cup banana flour 1 cup bread flour 2 tsp. baking powder 1 cup milk 1/2 tsp salt 3 tbs sugar 2 tbs veg fat Mix the dry ingredients; cut in fat, then add milk, put into greased loaf pan; bake in moderate oven. Did we eat it? Yes Would I make it again? Maybe Notes: Had a nice slightly sweet taste. It did not taste like banana bread. For antique recipe collections visit HearthRecipes.com

1882 Southern Punch The California Practical Cook Book As a Man Eateth, So is He. Pacific Press Publishing Co., 4 cups strong tea. 2 oranges (juice only). 2 lemons (juice only). 1 cup sugar. 1 cup boiling water. 1 banana Boil sugar and water 5 minutes. Cool and add orange and lemon juice. Allow 4 level teaspoons tea to 4 cups of freshly boiled water. Add a small piece of orange rind and let stand 5 minutes. Strain and cool. Combine mixtures. Pour over crushed ice and add 2 or 3 thin slices of banana to each glass. Did we drink it? Yes Would I make it again? Yes Note: I used less sugar than called for. Visit HearthRecipes.com for antique recipe collections and more.

Mock Turtle Soup The Nature Cure Cook Book (1915) ABC of Natural Dietetics by Mrs. Anna Lindlahr and Henry Lindlahr, M. D. 1 carrot 2 potatoes 1 onion 1 stalk celery 1 cup mushrooms Stock or water 1 tbs flour 1 tbs butter Seasoning Yolks of 2 hard-boiled eggs 1 lemon Cut into small dice 1 carrot, 2 potatoes, 1 onion, and 1 stalk celery. Cook in water enough to prevent burning about fifteen minutes. Add 1 cup mushrooms, cut into small pieces, and cook about ten minutes longer. Add water or stock (hot), to make 2 quarts. Brown 1 tablespoon flour in same amount of butter, and add to soup, with seasoning to taste. Let boil a few minutes, then pour over the yolks of 2 hard-boiled eggs, chopped fine, and 1 lemon, cut into dice. Did we eat it? No Would I make it again? No For antique recipe collections visit HearthRecipes.com

The Nature Cure Cook Book (1915) ABC of Natural Dietetics by Mrs. Anna Lindlahr and Henry Lindlahr, M. D. Barley Sausage 1 quart cooked barley 2 eggs 4 tbs melted butter 1 Spanish onion, grated A little sage or savory Seasoning to taste Tomato sauce To 1 quart of cooked barley add 2 well-beaten eggs, 4 tbs melted butter, 1 grated Spanish onion, a little sage or savory and seasoning to taste. Shape into small sausages and brown. Serve with tomato or brown sauce. Tomato Sauce with Raisins 5 or 6 tomatoes 1 cup vegetable stock 1 bay leaf A little salt 1 tsp flour 1 tbs butter ¼ cup seedless raisins Cook 5 or 6 tomatoes in a small quantity of water about 10 minutes. Add 1 cup vegetable stock, 1 bay leaf, a little salt and 1 tsp flour blended with 1 tbs of butter. Cook all together until it begins to thicken, strain through a sieve and add ¼ cup seedless raisins. Reheat and serve. Did we eat it? Yes Would I make it again? Yes Note: I had to add a little almond flour to the barley sausage otherwise it fell apart to easily. Visit HearthRecipes.com for antique recipe collections and more.

1917 War-Time Recipe: Almond Loaf War Time Cookery Nellie C Roberts Almond Loaf 2 cupfuls chopped or ground almonds or dry bread crumbs (Not sure but might also read 2 cups almonds and also 2 cups dry bread crumbs.) 3 tbs oleomargarine 1 large onion 1 small green pepper 3 eggs Salt and pepper White sauce to moisten Two cupfuls of chopped or ground almonds, two cupfuls or dry breadcrumbs, three tablespoonfuls of oleomargarine, one large onion, one small green pepper, three eggs, salt and pepper to taste, and white sauce to moisten. Put the onion and pepper through a meat chopper, place the oleomargarine over fire, and when brown, add the onion and pepper. Stir until the whole is brown, then remove from the fire and combine with the nuts and breadcrumbs, mix well, then add the eggs, well beaten and enough white sauce to moisten. Shape into loaf, place in buttered baking pan and bake about thirty minutes. Serve with tomato sauce or with a brown mushroom sauce. Did we eat it? Yes Would I make it again? Yes. Note: It is unclear if the recipe calls for 2 cups of ground almonds in addition to 2 cups dry breadcrumbs. I read it as either two cups ground almonds or 2 cups breadcrumbs and made it with just 2 cups ground almonds. For antique recipe collections visit HearthRecipes.com

1918 War-Time Recipe: Mock Chickens “Win the War” Cook Book Woman's Committee Council of National Defense Missouri Division 2 cups beans, 1/3 loaf bread 1/4 cup fat 1/2 tsp sage Salt and pepper 1/2 cup hot water Wash beans, soak overnight in cold water, drain and cook in boiling water, simmer till tender, but not broken, drain and mash. Make a stuffing of bread crumbs, melted fat, sage and seasoning. Arrange in a baking dish, alternating mashed beans and dressing. Cover with buttered crumbs and bake 20 minutes. Serve with tomato sauce or white sauce flavored with parsley. Anna Jensen, Domestic Science Instructor, St. Joseph, Mo. Did we eat it? Yes Would I make it again? Maybe if I had some beans to use up. Notes: Didn’t taste the sage. Would add more seasoning. Visit HearthRecipes.com for antique recipe collections and more.

1913 CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS Fifty-Two Sunday Dinners Elizabeth O Hiller 2 quarts Chicken Consommé. ½ cup cooked macaroni. 1 tablespoon pimentos. Process: Cook macaroni in boiling salted water until tender. Drain and pour over one cup cold water. With a sharp knife cut in thin rings. Drain pimentos from the liquor in can, dry on a crash towel. Cut in strips, then cut strips in small diamonds. Add both to Consommé, heat to boiling point and serve in cups. Did we eat it? Yes Would I make it again? No For antique recipe collections visit HearthRecipes.com

1918 Bean Pot: Dried Peas with Rice and Tomatoes “Win the War” Cook Book Woman's Committee Council of National Defense Missouri Division 1 1/2 cups rice, 2 cups dried peas, 6 onions 1 tbsp. salt, 1/4 tsp pepper, 2 cups tomatoes (fresh or canned). Soak peas over night in two quarts of water, cook until tender in water in which they soak, add rice, onions, tomatoes and seasoning and cook 20 minutes. Did we eat it? Yes Would I make it again? Yes Notes: I put everything in a bean pot and cooked it for a few hours until done. Next time, I would add more tomatoes.

1876 Turkish Cakes. The Centennial Cook Book and General Guide Mrs. Ella E. Myers 8 ounces blanched sweet almonds A good pinch saffron 1 lb butter 3/4 of a pound of loaf sugar in powder 1 lb fine flour Eggs Pound to a paste eight ounces of blanched sweet almonds, and a good pinch of saffron; add a pound of butter, three- quarters of a pound of loaf sugar in powder, and a pound of fine flour; beat all together; break in an egg at a time until the paste is of the proper consistency. Make it up in the form of a flat cake and bake it gently. Did we eat it? Yes Would I make it again? Probably not. For antique recipe collections visit HearthRecipes.com

1873 Toast and Cider Miss Beecher's Housekeeper and Healthkeeper (1873) Cider Water Sugar Toasted bread Nutmeg Take one third brisk cider and two thirds cold water, sweeten it, crumb in toasted bread, and grate on a little nutmeg. Acid jelly will do when cider is not at hand. Did we drink it: No Would I make it again? No Notes: The toast gave it a cookie like taste. Prefer the plain cider. Visit HearthRecipes.com for antique recipe collections and more.

1883 Luncheon The Cottage Kitchen Beet Salad Apple Tea Asparagus Biscuit Macaroni with Onion Sauce Apple Scallop Beet Salad. 6 beets Dressing: 1 tbs oil 2 tbs vinegar 1 tsp sugar 1/2 tsp mustard 1/2 tsp pepper 1/2 tsp salt Boil half a dozen sweet beets until tender; scrape off the skins, and slice round. While still warm, pour over them a dressing made of one tablespoonful of oil, two of vinegar, a teaspoonful of sugar, half a teaspoonful each of mustard, pepper, and salt. "Work the oil well into these, beat light, and add the vinegar gradually. Cover the beets, and set away where the salad will get cold quickly. You can keep it two or three days. Did we eat it? Yes Would I make it again? Yes Apple Tea. 2 finely flavored pippins. 1 quart of cold water. As much ginger as will lie on a silver dime. Sugar to taste. Pare and slice the apples, leaving the seeds in. Pack with the ginger in a glass or stone jar, pour in the water, put on the top loosely, and set in a kettle of cold water. Let it boil until the apple is broken to pieces. Strain while hot, squeezing hard. Strain again through flannel without pressing, and let it get cold. Sweeten and ice. It is recommended for fever patients. Did we drink it? Yes Would I Make it again? Yes Asparagus Biscuit. Scrape the crumb from the inside of stale biscuits, leaving a thin wall on all sides, except the tops. These should be carefully cut off and set aside. Rub the inside of each biscuit with butter, also the under part of the crust-cover, and set them, open, the crusts beside them, in a moderate oven. Heat in a saucepan a cupful of boiled asparagus, chopped and prepared with drawn butter, see below. Do this when the biscuits are crisp and hot, and so soon as the asparagus-mixture is heated throughout, smoking as you stir it, fill the prepared cavities with it, fit on the tops, and send hot to the table. Drawn Butter 1/2 cupful boiling water 1 tbs butter 1 heaping tsp flour Make the drawn butter by putting half a cupful of boiling water in a saucepan, and stirring into it a tablespoonful of butter cut up and worked well into a heaping tea- spoonful of flour. Cook until smooth and thick, and beat in a bowl with the asparagus until you have a soft paste. Did we eat it? Some of it. Would I make it again? No, very bland. Macaroni with Onion Sauce. 1/2 Ib. macaroni. 1 small onion, chopped. 1 cup of milk. 1 scant tablespoonful of butter. 3 tablespoonfuls grated cheese. Pepper and salt. Bit of soda no larger than a pea stirred in the milk. Break the macaroni into inch lengths. Boil twenty minutes in hot salted water. Simmer the milk in a saucepan with the onion ten minutes, then strain through a coarse cloth, pressing hard to get the full flavor of the onion. Return to the saucepan, stir in the butter rolled in a teaspoonful of flour, two tablespoonfuls of cheese, pepper and salt, lastly, the macaroni. Heat for two minutes; turn into a vegetable-dish, and sprinkle the rest of the cheese on top. It is very savory. Did we eat it? Yes Would I make it again? Yes Apple Scallop. 3 cups of good apple-sauce. Nearly a cupful of sugar. 1 tablespoonful of butter. Nutmeg to taste. 1 beaten egg. 1/2 cupful of fine crumbs. 1 heaping teaspoonful of corn-starch rubbed into the butter. Stir into the apple-sauce while hot the sugar, butter, corn-starch, and spice. Beat hard, boil up once, and let it get cold. If the apples are very juicy, drain off half the liquor before the sugar, etc., are added. Heap, when cold and firm, upon a buttered pie-plate, wash all over with beaten egg, coat with crumbs, and bake half an hour. Slip to a heated dish, or serve in the pie-plate, as most convenient. Eat hot with sauce, or milk and sugar. Did we eat it? Yes Would I make it again? Yes Notes: I used crushed graham crackers for the crumb topping. I got the impression from the recipe that this was supposed to be pie like. It never became that firm. Perhaps if the egg had been mixed in instead of washed over the top? Visit HearthRecipes.com for antique recipe collections and more.