Hearth Recipes

1876 RICE CAKE. Boston Receipts A. Williams & Co. 1/2 lb rice flour 1/2 lb sugar 1/4 lb butter 3 eggs Rose or Vanilla extract. One-half a pound of rice-flour, one half a pound of sugar, one-quarter a pound of butter, three eggs. Rose or vanilla extract. Did we eat it? Yes Would I make it again? No Notes: Taste was good but crumbly. I didn’t have rose extract, so I used a little rose tea and less egg. May try again with 3 eggs when I have some extract. Visit HearthRecipes.com for antique recipe collections and more.

1906 Flaxseed Lemonade. 20th Century Cook Book Maude C. Cooke 2 tbs sugar 3 tbs whole flaxseed 1 pint hot water Juice of 1 lemon Flaxseed lemonade for coughs, colds and hoarseness is one of the old-fashioned woman's recipes. To make it, put two tablespoonfuls of sugar, and .three tablespobnfuls of whole flaxseed into a pint of hot water. Steep an hour, strain, add the juice of one lemon, and set on ice until cold. If preferred, it may be drunk hot. Did we drink it? Yes Would I make it again? Yes Notes: I had a cold when I made this and it did seem to soothe the cough. I only had ground flaxseed so I used that instead. Visit HearthRecipes.com for antique recipe collections and more.

1925 Cream of Lima Bean Soup Kewaskum Woman’s Club Cook Book 1 cup dried lima beans, 3 pints cold water, 2 slices onion, 4 small carrots, 1 pimento, 1 cup milk, 4 tbs butter, 2 tbs flour, 1 tsp salt, ½ tsp pepper. Soak beans over night, in the morning drain and add cold water with a tsp soda in it. Let beans boil five minutes in this, drain and add cold water and boil till soft. Cut vegetables (except pimento) in small cubes and cook till done. Add flour, salt, and pepper and stir into boiling soup. Add milk and butter and chopped pimento. You may rub the beans through a sieve or leave whole Navy beans or any beans may be used. Visit HearthRecipes.com antique recipe collections and more.

1913 Luncheon Menu The New Cookery Summer Salad Lima Bean Loaf Celery Relish Rice Pudding Summer Salad 1 cup diced cucumbers 1 cup cut celery 1 cup diced radishes ¼ cup grated onion 1 cup cooked Mayonnaise Dressing 1 dozen medium-sized lettuce leaves Select as firm, fresh vegetables as possible. If not strictly fresh place in cold water for one-half hour or more. Peel the cucumbers and cut into one-half inch cubes. Wash and scrape the celery to free it of the course fibre. Cut quite finely. Wash and brush the radishes. Cut off the top and stem end and cut into cubes without peeling. The red radishes add a bit of color to the salad. Cleanse the lettuce by washing in several waters and shred very finely with sharp shears. Prepare the grated onion and mix with the other vegetables. Blend all together with the dressing. Serve upon a lettuce leaf. Did we eat it? Yes Would I make it again? Yes Lima Bean Loaf 1 cup dried lima beans 2 ½ cups stale bread crumbs 1 tbs chopped parsley 2 ½ tbs butter 1 ½ tsp salt ¼ tbs powdered sage 3 eggs Put the beans to soak over night, or for a few hours. Drain and put to cook in boiling water. Let cook slowly until tender, but not soft enough to lose their shape. Drain and shake over the fire to dry. Melt the butter and add the crumbs, stirring while doing so. Add the chopped parsley, salt and sage. Beat the eggs and mix with the beans. Fold in the buttered crumbs, turn into a buttered loaf pan and bake until nicely browned. Did we eat it? Yes Would I make it again? Yes Celery Relish 1 quart can tomatoes 1 quart celery (chopped very fine) 1 pint onions (chopped very fine) 2 tbs salt ¼ cup lemon juice Cook the tomatoes, celery and onions covered until very tender and quite thick. When almost done add the salt. Add the lemon juice at the very last. Did we eat it? Yes Would I make it again? Yes Note: I rarely use as much rice as they ask for. Would start with less and add to taste. Plain Rice Pudding 5 cups milk ½ cup rice Grated rind of ½ lemon ½ tsp salt 1/3 cup sugar Wash the rice, mix ingredients and pour into a buttered dish. Bake 3 hours in a very slow oven, stirring three times during the first hour to prevent rice from settling. Should not brown the first hour. Stir at the end of the second hour. The milk should be like thin cream. If this pudding is to be served quickly use 4 cups of milk instead of 5, but it is better to use 5, and cook longer. Did we eat it? Yes Would I make it again? Probably not. Note: The instructions for this recipe did not work for me. After three hours, I added an additional up of rice, brought it to a boil on the stove, and let it simmer about an hour. Visit HearthRecipes.com for antique recipe collections and more.

1841 Cider Cake. The American Housewife By and Experienced Lady 1 tea-cup butter 3 tea-cups sugar 4 eggs 6 tea-cups flour A grated nutmeg 1 tsp saleratus 1/2 tea-cup milk Stir together a tea-cup of butter, three of sugar—beat four eggs, and put into the cake, together with two tea-cups of flour, and a grated nutmeg. Dissolve a tea-spoonful of saleratus in half a tea-cup of milk, strain it, and mix it with the above ingredients— stir in a tea-cup of cider, and four more cups of flour. Did we eat it? Yes Would I make it again? No Notes: I had high hopes for this one. A written not next to the recipe said “good.” I tried it twice. The first time I think I replaced the saleratus with too much baking soda. Unfortunately, even the second time with less baking soda it didn’t come out that great. I did cut the recipe in half. Maybe that’s where I went wrong. Visit HearthRecipes.com for antique recipe collections and more.

1918 War-Time Recipe: Irish Bread War-Time Recipes Boston Cooking-School Cook Book 1¼ cups barley flour ½ tsp salt ½ tbs sugar 1 tbs baking powder 1 ½ tbs shortening ½ cup raisins, seeded and cut in pieces ½ tbs caraway seeds 5/8 cup milk Mix and sift flour, salt, sugar, and baking powder. Work in shortening with tips of fingers; add raisins, caraway seeds, and milk. Mix thoroughly and bake in a greased iron frying pan. Serve hot or cold. Did we eat them? Yes Would I make them again? Yes Visit HearthRecipes.com for antique recipe collections and more.

1906 Potage a la Crecy. 20th Century Cook Book Maude C. Cooke 4 large red carrots 2 potatoes 2 onions 2 stalks celery 2 cloves 1 tsp sugar Salt and pepper to taste 1 tbs butter Parsley 1 pint milk 1 tsp cornstarch This is a very nice puree soup. Take 4 large red carrots, 2 potatoes, 2 onions, and 2 stalks of celery. Cut them all up and fry brown in butter or beef drippings. Then put all into 1 quart of hot water and boil until the vegetables are soft, after which press them through a sieve, or colander. Return to the fire, add 2 cloves, a teaspooufull of sugar, salt and pepper to taste, a tablespoonful of butter and a few parsley leaves. Heat 1 pint of milk, thicken it with 1 teaspoonful of cornstarch or flour, add to the soup, and serve croutons, or squares of toast. (Potage is the French term for soup.) Did we eat it? Yes Would I Make it again? Yes Notes: I did not puree the soup and I did not thicken with cornstarch. I just used less broth and milk. Visit HearthRecipes.com for antique recipe collections and more.

1918 Bean Pot: JUNGLE STEW “Win the War” Cookbook St. Louis County Unit Woman’s Committee Council of National Defense Missouri Division 1 qt. water, 1/2 lb. macaroni, 3 small onions (chopped fine) 1 pt. tomatoes, 2 tbsp. butter sub., 1 can kidney or 1 cup soy beans (dry), Salt and pepper Fry onion in fat, add tomatoes and water, allow to come to boiling point, add macaroni, cook twenty minutes. Add beans which have been cooked. Let simmer, serve hot. Oswego (Kansas) College. Did we eat it: Yes Would I make it again? Yes Visit HearthRecipes.com for antique recipe collections and more.

1925 Cocoanut Cream Cake (Paleo Version Below) Kewaskum Woman’s Club Cook Book 1 cup butter 2 cups sugar 6 whole eggs 1 cup of milk 3 ½ cups sifted flour 4 level tsp baking powder 1 ½ cups grated cocoanut Cream 1 cup of butter; gradually beat in 2 cups of sugar, then beat in one after another, without previously beating, 6 whole eggs; add alternatively, 1 cup of milk and 3 ½ cups sifted flour, sifted again 4 level teaspoons Royal baking powder, lastly beat in 1 ½ cups of grated cocoanut. Bake in 3 layers for about 30 minutes. Spread whipped cream between layers, over the top and sides of cake. Mrs. Karl Hausman. Made the Cocoanut Cream Cake as paleo cupcakes with the following changes: 1 tbs butter ½ cup sugar 3 eggs ½ cup milk 2 cups almond flour 2 tsp powder ¾ cup cocoanut Do not overfill!

1910 Lemonade with Nutmeg Mrs. Marvin’s Cook Book Juice of 2 lemons 2 tbs sugar or to taste A little nutmeg Lemonade in which a little nutmeg has been grated is pleasant to the taste, and less likely to cause indigestion at night. Visit HearthRecipes.com for antique recipe collections and more.

1906 Pistachio Soup. 20th Century Cook Book Maude C. Cooke 1 pint milk 1 ounce chopped pistachio nuts ½ tsp almond paste 1 pint spinach 1 tbs butter 1 tbs arrow root ½ tsp pepper Salt Dash of white pepper The pistachio soup is a cream soup flavored with pistachio nuts and colored with spinach. To make the soup, first put one pint of milk over the fire in a double boiler, and add to it one ounce of chopped pistachio nuts made almost as fine as a powder and one-half teaspoonful of almond paste. Mix well and boil twenty minutes. Pick over one pint of spinach that is as fresh and green as you can get it. Pick out the stems and ribs of the leaves, and boil that which is left in enough boiling salted water to cover it. When tender drain and chop very fine; then press to a pulp with a potato masher. Add the spinach to the soup, mix thoroughly, then add one tablespoonful of butter. Moisten a tablespoonful of arrow root with a little cold water, add a little of the hot liquid to it, and then stir into the soup and cook it until it is as thick as a thin cream. Just before serving add one-half teaspoonful of pepper, salt, and a dash of white pepper. Very nice to serve at a green luncheon. Did we eat it? Yes Would I make it again? Yes Notes: I did not thicken with arrow root. Instead I used less milk. Visit HearthRecipes.com for antique recipe collections and more.

1915 Luncheon Menu The Nature Cure Cook Book ABC of Natural Dietetics by Mrs. Anna Lindlahr and Henry Lindlahr, M. D. Orange Lemonade Parsley Potatoes Rice Fritters with Curry Sauce Bread Custard with Jam Orange Lemonade Juice of 2 lemons and 2 oranges, 2 tablespoons sugar, 1 quart water. Serve well chilled. Did we drink it: Yes Would I Make it again: Yes Notes: Some may prefer a bit more sugar. Parsley Potatoes Sliced raw potatoes Chopped parsley Butter Put a layer of sliced raw potatoes into a flat-bottomed stew-pan, sprinkle with chopped parsley, dot with butter. Add another layer of potatoes and pars ley, and so on until the dish is filled. Cover the bottom of pan with water, add a little butter, cover closely and let simmer until the potatoes are soft (about thirty minutes). Did we eat it? Yes Would I make it again? Yes Rice Fritters 1 cup rice 2 cups milk 2 well-beaten eggs 2 tbs butter 1 tbs grated onion Bread crumbs (if needed) Sauce (to serve) Boil 1 cup of rice in slightly salted water about fifteen minutes, drain off the water (unless it has been absorbed) ; add 2 cups milk, and cook in a double boiler until the rice is very soft. Add 2 well-beaten eggs, 2 tablespoons butter, and 1 tablespoon grated onion. If necessary, thicken with bread crumbs. Put large spoonfuls on a well-greased griddle, fry crisp and brown on both sides. Serve with tomato sauce. Did we eat them? Yes Would I make them again? Yes Curry Sauce to Serve With Vegetables 1 tbs butter 1 large onion, minced fine 1 sour apple, minced fine 1 cup good vegetable stock 1 cup milk 1 dessertspoon curry powder Thicken with flour and butter Melt 1 tablespoon butter in a saucepan; stir into it 1 large onion minced fine; let simmer seven or eight minutes, then add 1 sour apple, minced fine; stir for three or four minutes ; add 1 cup good vegetable stock and cook gently for five minutes; add 1 cup milk in which 1 dessertspoon of curry powder has been stirred until smooth. Let all boil up at once, strain, season, and thicken with flour and butter, blended. Did we eat it? Yes Would I make it again? Yes Notes: I pureed this rather than thicken with flour and butter. Bread Custard with Jam Butter Whole wheat bread crumbs 1 quart milk Yolk of 3 eggs 1 cup sugar Grated rind of 1 lemon Jam Whites of 3 eggs 2 tbs powdered sugar Lemon juice (optional) About half fill a well-buttered baking dish with coarse whole wheat bread crumbs, cover with bits of butter (about 1 tablespoon in all), pour over 1 quart of milk beaten with the yolks of 3 eggs, 1 cup sugar, and the grated rind of 1 lemon. Bake slowly about one hour, then cover with a layer of jam; spread over the jam the whites of the eggs beaten to a stiff froth with 2 tablespoons powdered sugar. Put back into the oven to brown. Note : —If the jam is very sweet, stir into it the juice of a lemon. Did we eat it? No Would I make it again? No Visit HearthRecipes.com to find antique recipe collections and more.

1887 Lemon Cakes. Miss Parloa's Kitchen Companion ½ cup butter 1 cup sugar 1 cup flour 4 eggs Grated rind and juice of 1 lemon ¼ tsp soda For about two dozen small cakes use half a cupful of butter, one cupful of sugar, one cupful of flour, four eggs, the grated yellow rind and the juice of one lemon, and one-fourth of a teaspoonful of soda, Beat the butter to a cream, and gradually beat the sugar into it. Add the grated rind of the lemon; then the yolks of the eggs, well beaten. Dissolve the soda in the lemon juice, and stir this into the other mixture. Now add the whites, beaten to a stiff froth. Lastly add the flour. Bake in small hearts, rounds, diamonds, etc. When cold, ice them. This cake may be baked in one sheet if that be preferred to the small cakes. Did we eat them? Yes Would I make them again? Yes Notes: These are very sweet. If I made them again, I would use less sugar. Also I tend to use almond flour and it often comes out with a brownie like consistency. If I made these again, I would add more almond flour. Visit HearthRecipes.com for antique recipe collections and more.

1917 War-Time Recipe: Barley Donuts War Time Cookery Nellie C Roberts 1 cup milk 1 cup sugar 2 eggs 5 ¾ cups barley flour 2 tsp baking powder 4 tbs lard (melted) ½ tsp salt ¼ tsp each cinnamon and cloves Did we eat them? Yes Would I make them again? No Notes: Tried these fried, baked and in the air fryer. The best was fried. Taste was good but the consistency was more like a cookie. Visit HearthRecipes.com for antique recipe collections and more.

1913 CHICKEN CONSOMME WITH POACHED EGG YOLKS Fifty-Two Sunday Dinners Elizabeth O Hiller 6 cups chicken consommé 6 egg yolks Chopped chives or parsley Heat six cups of Chicken Consommé to the boiling point. Poach the yolks of six eggs in hot water until firm; remove from water with a skimmer. Place one yolk in each Bouillon cup and pour on hot consommé. Sprinkle slightly with finely chopped chives or parsley. Did we eat it? Yes Would I make it again? No Visit HearthRecipes.com for antique recipe collections and more.

1906 Piquant Pea Soup. 20th Century Cook Book Maude C. Cooke 1 pint green dried peas or fresh ones 2 quarts water (or stock) 2 onions 3 tbs butter 6 cloves 1 bay leaf 1 tbs salt 1 cup of canned or whole tomatoes Red pepper Bread cut in squares One pint of green dried peas—or fresh ones. If dried, scald in a solution of saleratus water, blanch them thoroughly and cook gently in 2 quarts of water until tender and soft. Pass them through a sieve. Chop 2 onions and fry in 2 tablespoons of butter, add 6 cloves and bay leaf and then stir all together. Put in a tablespoon of salt -and a cup of either canned or whole tomatoes. Let the whole cook very slowly for an hour, when, if it seems too thick, add a little boiling water and let it cook a little longer. Then add a pinch of red pepper and a tablespoonful of butter, and just before serving a cupful of squares of bread which have been fried brown in butter until of a pretty golden hue. Did we eat it? Yes Would I make it again? Yes Visit HearthRecipes.com for antique recipe collections and more.

NUT AND RAISIN CAKE Fifty-Two Sunday Dinners (1913) Elizabeth O Hiller 1/3 cup Cottolene. 4 teaspoons baking powder. 1 cup fine sugar. ¾ cup milk. 3 eggs unbeaten. Grated rind of half an orange. 1 cup pecan nut meats. ½ teaspoon cinnamon. 2/3 cup raisins. ¼ teaspoon mace. 2 cups pastry flour. ¼ teaspoon salt. Process: Cream Cottolene, add sugar gradually, stirring constantly; add eggs, one at a time and beating each in thoroughly before adding another. Pass nuts and raisins through meat chopper, then mix with flour sifted with baking powder, salt and spices; add alternately to first mixture with milk, beating constantly. Turn mixture into a well-greased tube pan and bake thirty-five to forty minutes in a moderate oven. Did we eat them? Yes Would I make them again? Yes Notes: I only had pecan butter. Is used that instead of pecans. Visit HearthRecipes.com for antique recipe collections and more.

TURNIP & POTATO SOUP Fifty-Two Sunday Dinners (1913) Elizabeth O Hiller 4 cups potatoes. ¼ cup butter. 1 large purple-top turnip. 1/3 cup flour. 3 cups boiling water. (stock) 2 teaspoons salt. 3½ cups scalded milk 1/8 teaspoon pepper. 1 onion sliced. ½ cup hot cream. Parsley. Process: Wash, pare and cut potatoes in one-fourth inch slices. Wash, pare and cut turnip the same. Cover with boiling water and cook ten minutes; drain, add onion and three cups boiling water. Cook until vegetables are tender; drain and reserve water. Rub vegetables through strainer, add water, add milk. Reheat and bind with butter and flour cooked together. Add hot cream and seasonings. Turn into hot tureen and sprinkle with finely chopped parsley. Did we eat it: Yes Would I make it again? Yes Notes: I used broth instead of water. I did not thicken with flour and butter. Instead I just used less milk and broth. Visit HearthRecipes.com for antique recipe collections and more.

Luncheon Menu Salad in Tomato Cups Stuffed Potato Cake Fried Tomatoes White Sauce with Mushrooms Peach Cake Salad in Tomato Cups The New Cookery (1913) 6 tomatoes ½ cup diced cucumber 1 cup cut celery 1 cup diced apples 1 cup Cooked Mayonnaise Dressing Select firm, well shaped tomatoes. Cut off the stem end and remove the pulp. Prepare the cucumbers, celery, and apples. Mix with these vegetables the tomato pulp and then with the mayonnaise and the salt. Fill the tomato cups with this. Did we eat them? Yes Would I make them again? Yes Stuffed Potato Cakes The 3-6-5 Cook Book (1899) Mary Shelley Pechin POTATO CAKES. 1 tbs warmed mash potatoes Onion Celery Butter Grated cheese Melted butter Egg Parsley for garnish Take a tablespoonful of warm mashed potatoes in the palm of your hand, make it into a ball, then with a teaspoon take out the center; fill this cavity with minced onion and celery, which has been previously cooked tender in butter; add a teaspoonful of grated cheese; cover the cavity with the mashed potato, dip each ball into melted butter and egg; place in a shallow pan and bake in a hot oven until a nice brown. Serve on hot platter; garnish with parsley. Did we eat them? Yes Would I make them again? Yes Notes: I found it difficult to make them in the proportions describe and had to make larger potato cakes. FRIED TOMATOES—3. The 3-6-5 Cook Book (1899) Mary Shelley Pechin 4 large tomatoes Flour Butter White sauce Four large tomatoes, do not peel them, cut them in four pieces, then dip them in flour, fry them in butter or beef drippings, until they are brown and cooked, then take them from the pan and place them on a platter and put them into the oven, while you prepare the dressing. Put one cup of sweet cream, a little salt and pepper and one teaspoonful of flour into the pan in which the tomatoes were fried; stir until it boils, then strain it over the tomatoes; serve. Did we eat them? No Would I make it again? No WHITE SAUCE WITH MUSHROOMS. The 3-6-5 Cook Book (1899) Mary Shelley Pechin 2 ounces butter 1 ½ ounce flour 1 pint white stock 6 mushrooms ½ pint cream Juice of ½ a lemon Two ounces of butter, one and one-half ounces of flour; put into a stew-pan, mix well, then add one pint of white stock and stir until it boils, then add six mushrooms, washed and peeled, let all slowly simmer for twenty minutes, take the lid half off the pan, to throw up the butter, which skim off as it rises, strain this into another stew-pan. Put in it one-half pint of cream, and juice of one-half a lemon; mix and let all boil together. Stir while it boils. Did we eat it? No Would I make it again? No Peach Cake with Sweetened Cream Fifty-Two Sunday Dinners (1913) Elizabeth O Hiller 2 cups flour 4 tsp baking powder ½ tsp salt 3 tbs Cottolene ¾ cup rich milk 5 peaches Sultana raisins Mace and Sugar Process: Mix and sift the first three ingredients. Rub in Cottolene with tips of fingers, add milk, mixing it in with a knife. This dough must be soft enough to spread in a shallow, well-buttered pan to the depth of one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in halves lengthwise, remove stones and press halves into dough (cut side up) in parallel rows, leaving a little space between rows. Brush peaches over with melted butter, sprinkle with raisins, granulated sugar and lightly with mace. Serve hot with Hard Sauce, or with cream sweetened and flavored with nutmeg. Did we eat it? Yes Would I make it again? Yes Notes: Only had the regular raisins but was still good. Visit HearthRecipes.com for antique recipe collections and more.

1921 Menu Mrs. Scott's North American Seasonal Cook Book Cucumber and Apple Salad with Pimento and Mint Leaves Vegetable Chowder Brown Sugar Rolls Brussels Sprouts in Cream Sauce Potatoes with Cheese and Baked Apple Baked Bean Pie Peach Roly-Poly Cucumber and Apple Salad with Pimento and Mint Leaves 2 cucumbers 1 sour apple, diced 1 tbs pimentos, shredded 1 small bunch watercress 2 tbs chopped mint leaves French dressing Cut into small cubes 2 fresh cucumbers that have been on iced until chilled and then peeled, and put with them 1 diced sour apple, 1 tablespoon of shredded pimentos, 1 small bunch of watercress (using the leaves only), and 2 tbs of chopped mint leaves. Mix with French dressing and serve on lettuce leaves. Did we eat it? Yes Would I make it again? Yes Notes: Using just the leaves of the watercress was a bit time consuming and I would likely skip this next time and use the whole thing. Don't skip the mint. It makes the dish. Also, be aware that old-fashioned French dressing is not the French dressing we know today. It is a simple dressing made of oil, vinegar or lemon, salt, and pepper. Vegetable Chowder 3 cups diced potatoes. 1 cup diced carrots. ½ cup cut onions ½ cup cut celery. 3 cups cut cabbage. 2 cups corn. Cut beans or peas 2 cups tomatoes 1 tbs salt 2 tbs cut green pepper (if on hand) ½ cup flour for thickening 2 tbs butter substitute 2 cups milk All the vegetables are put into boiler and covered with boiling water; boil slowly until tender, then add seasoning and flour, which has been mixed with cold water until smooth; add butter substitute and hot milk. Sprinkle with parsley and paprika. The potatoes will have about disappeared by the time the cabbage is tender; left-over corn, beans, tomatoes or peas can be used instead of fresh vegetables. Be sure to boil in uncovered vessel. Did we eat it? Yes Would I make it again? Maybe Notes. Used broth instead of water. Brown Sugar Rolls 1 cup brown sugar. 2 cups flour. 2 tsp baking powder. ½ tsp salt. 1 tbs shortening. ½ cup milk. 1 tbs butter. Make the dough as in foregoing recipe; roll out 1/4 inch thick (the amount of milk depends on the kind of flour you use). Have the butter soft and spread over the dough; roll same as jelly roll; cut into 2-inch pieces, place on pan that has been brushed with a little lard, cut side down. Bake in moderate oven 30 minutes; remove from pan at once. Did we eat them? Yes Would I make them again? No Brussel Sprouts, Cream Sauce 1 quart Brussels sprouts. 1 tbs butter. 1 tbs flour. 1 cup cold milk. 1 tsp salt. Dash white pepper. Wash and clean the Brussels sprouts; lay in cold water 1 hour; drain. Put over fire in saucepan of boiling water and boil 35 to 40 minutes without a cover. Drain and cover with a sauce. Did we eat it? Yes Would I make it again? No Potatoes with Cheese and Baked Apple 1 quart small potatoes ½ cup grated cheese 1 tsp salt 1 tbs chopped parsley Paprika Baked apples Wash, boil and skin the potatoes, put thru fruit press or potato ricer or mash thru colander on to hot dish which can be put in oven. Sprinkle with salt and cover with grated cheese. Place in oven until cheese is melted. Serve with quartered baked apples around the potatoes. Potatoes and cheese make a perfect combination, and as cheese is almost always served with warm apple pie, the baked quartered apples make it a very good combination. Did we eat it? Yes Would I make it again? Yes Notes: Next time would maybe make it in layers rather than the cheese and apples on top. Baked Bean Pie 1 large can baked beans. 1 tbs scraped onion. 1 tsp salt. Pepper to taste. 1 tsp finely chopped parsley Dough 1½ cups flour 1½ tsp baking powder ½ tsp salt 1 tsp shortening Drain the beans, add the seasoning and flavoring and line the baking dish with half the dough, made by the recipe which follows. Put in the beans, cover with other half of dough; brush top with milk and bake in hot oven for 30 minutes. Did we eat it? Yes Would I make it again? Yes Notes: Added some seeded chopped tomatoes. Peach Roly-Poly 1 cup flour 1 tsp baking powder ½ tsp salt 1 tbs shortening. 1 tsp butter substitute ½ cup milk 2 cups peaches ½ cup sugar Sift the flour, baking powder and salt into bowl; add the shortening and rub in lightly; add milk to hold together; place on floured board and roll out 1/4 inch thick. Wash, pare and cut the peaches, put on the dough, pour over half the sugar and roll same as a jelly roll. Brush bake dish with butter substitute, put in roll, pour over the remainder of sugar, dot with the remainder of the butter substitute and pour over the rest of the milk; cover and bake 20 minutes; uncover and bake 20 minutes, or until a nice brown. Did we eat it? Yes Would I make it again? Maybe

1921 Menu Mrs. Scott's North American Seasonal Cook Book Green Pepper Salad with Lemon, Ginger, and Mustard Potato Soup Peanut Butter Biscuits Buttered Beets New Cabbage, Bechamel Sauce Bean Croquettes Mock Mince Pie Green Pepper Salad with Lemon, Ginger, and Mustard From House to House by A.N. Furgerson (1916) 6 green peppers 1 large onion Salt and pepper French mustard French dressing made with lemon 1-inch preserved ginger Lettuce to serve Chop six green peppers and one large onion very fine (grind). Add salt, pepper, French mustard and French dressing made with juice of one lemon. Mix with 1-inch preserved ginger cut very fine, serve on lettuce. Did we eat it? Yes Would I make it again? Yes Notes: I did not have preserved ginger so I used dried ginger and added a little sweetener. If I made it again I would add a few more vegetables: tomatoes, cucumbers, etc. Potato Soup 1 quart potatoes 2 cups stock 2 cups milk 1 cup finely chopped onion ½ tsp grated nutmeg A little pepper 1 tbs butter or oleomargarine 1 tbs flour 1 tbs chopped parsley Wash, pare and boil the potatoes, drain and mash; add the milk, onion, nutmeg, salt and pepper; mash thru wire strainer; then place over fire and add the butter and flour rubbed well together until smooth; boil 3 minutes, stirring constantly. Sprinkle with the parsley and dust with paprika. Did we eat it? Yes Would I make it again? Yes Peanut Butter Biscuit 2 cups flour 2 tsp baking powder ½ tsp salt ½ cup peanut butter 1/3 cup milk Sift flour, baking powder and salt into bowl; add peanut butter and rub in very lightly; add milk, put on floured board and roll out ½ inch thick. Cut with small cookie cutter. Brush top with milk and bake in hot oven 10 or 12 minutes. Did we eat them? Yes Would I make them again? No Buttered Beets 2 cups beets ½ cup water 1 tsp salt 1 tbs butter ¼ tsp pepper Wash the beets, put on with boiling water to cover and boil until tender; drain and run cold water thru the beets and skin at once; cut into cubes. To 2 cups of the beets add ½ cup water, 1 teaspoon salt, 1 tablespoon butter and ¼ teaspoon white pepper. Serve hot. Did we eat it? Yes Would I make it again? Yes Notes: I did not add the ½ cup of water. New Cabbage, Bechamel Sauce 1 head new cabbage 1 tbs butter substitute 1 tbs flour 1 cup milk 1 hard-boiled egg Cut the cabbage into quarters, remove part of the core and lay in cold water 30 minutes, then drain, cover with boiling water and boil 30 minutes or until tender in uncovered vessel. Drain, put into tureen and cover with sauce made as follows Put the butter substitute into saucepan over fire; when melted add the flour; mix well and add the cold milk slowly, stirring until smooth and creamy ; add salt, pepper and a little grated nutmeg or grated onion, the finely chopped white of egg and the yolk which has been powdered. Cabbage must be boiled in plenty of water in an uncovered vessel. Did we eat it? Yes Would I make it again? Probably not Bean Croquettes 1 cup beans 2 cups boiled rice 1 tbs oleomargarine or drippings 1 tbs salt 2 tbs onion juice or chopped scallions ¼ tsp nutmeg Dash white pepper 1 tsp Worcestershire sauce 1 tbs finely cut parsley 1 egg Bread-crumbs Put the 4 cups of beans and rice thru food chopper, add the oleomargarine or drippings, salt, pepper, nutmeg, onion juice, Worcestershire sauce, parsley and mix well. Spread on platter to cool. Take spoonful into floured hands and form into cone shapes; dip in egg (1 egg beaten with 1 tablespoon cold milk), then in breadcrumbs and fry in deep fat. Did we eat them? Yes Would I make it again? Probably not. Mock Mince Pie 1 cup seeded raisins 2 cups finely cut apples 2 tbs chopped beef suet ½ tsp cinnamon 1/8 tsp ginger ½ tsp salt ½ cup brown sugar Wash and dry the raisins; put them thru a food chopper; place in a saucepan with 1 cup of water, and boil 5 minutes. Remove from the fire and add the rest of the ingredients. When cold, it is used in the same way as mince meat. This makes a very good mince meat substitute. Did we eat it? Yes Would I make it again? Maybe Notes: Very sweet. Might use less raisins and more apple next time.

1925 Menu Kewaskum Woman's Club Cook Book Chop Suey Salad Scotch Soup Rice Hens Fried Cucumbers Carrots Chocolate Bread Pudding Mayonnaise 2 well beaten eggs 1 tsp sugar ½ tsp salt 1 ½ tsp mustard 2 tsp flour 1 tbs butter ¼ cup vinegar ¼ cup water Pinch of red pepper Cook thick, when ready to use add cream. Mrs. Emma Koch. Did we use all of it? Yes Would I make it again? No Chop Suey Salad 1 cup diced chicken 1 cup diced boiled or baked ham ½ cup diced celery ½ cup peas 1/3 cup diced carrots 2 level tbs chopped pimentos 2 level tbs chopped green pepper, cooked 2 level tsp salt ½ level tsp pepper 2/3 cup mayonnaise Combine ingredients using a silver fork for the mixing. Serve on lettuce leaves. If you like the tomato flavor place a slice of tomato on each piece of lettuce. Mrs. Karl Hausman. Did we eat it? Yes Would I make it again? Yes Notes: If I made it again I would use just the ham and leave out the chicken. Scotch Soup 2 ½ quarts water 1 ¼ cups rolled oats 5 potatoes, cut in small pieces 2 onions, sliced 2 tbs flour 2 tbs fat ½ tbs salt ½ tsp pepper Boil the water and add the oatmeal, potato, onion, salt, and pepper. Cook for ½ hour. Brown the flour with the fat and add to the soup. Cook until thick. One cup of tomato adds to the flavor. Serves five people. Did we eat it? Yes Would I make it again? No Notes: I used broth instead of water and used less salt. Also I did not add the flour and fat – the oatmeal made the soup thick enough. Rice Hens Chicken Flour Butter Onion Carrot Tomato Apples Spices Skin and clean hens, quarter them, and let lay in salt water for a few minutes, wipe dry, dip them in flour and brown in butter, then add onion, carrot, parsley, tomato, apples, and spices, cover with water and stew one hour. Did we eat it? Yes Would I make it again? Yes Notes: If I made it again would used skinned, boneless chicken and curry for the spice. Fried Cucumbers Cucumbers Egg Flour Salt and pepper Butter Peel and cut cucumbers in quarters, take out seeds and soak in cold water 1 hour. Then drain and dry in a cloth, dip in beaten egg, then in flour, sprinkle with a little salt and pepper and fry until done, a nice brown in butter, serve at once. Mrs. Wm. Schultz. Did we eat it? Yes Would I make it again? Yes Notes: This was surprisingly good. Carrots Carrots ¼ cupful vinegar 2 tbs sugar Nutmeg Cut the carrots into inch strips after scraping, and cook until tender in boiling salted water. Put into a sauce-pan two tbs of butter, one fourth cupful of vinegar, two tablespoons of sugar, and a grating of nutmeg. Add the carrots and cook until they are transparent. Very nice served with any roast meat. Mrs. Ed. C. Miller. Did we eat it? Yes Would I make it again? Yes Notes: I used lemon juice instead of vinegar Chocolate Bread Pudding 2 cups bread crumbs ½ cup water 2 cups milk 2 tbs cocoa or chocolate 1 tbs butter ½ cup sugar 2 eggs Vanilla 2 cups bread crumbs, soak in1/2 cup water, 2 cups milk heat it. 2 tablespoons cocoa or chocolate, 1 tablespoon butter and melt with chocolate, ½ cup sugar, 2 eggs and vanilla. Mix and bake. Mrs. Chas. Schaefer. Did we eat it? Most of it. Would I make it again? Probably not. For more antique recipes visit: HearthRecipes.com

Anglo-Indian Mulligatawney Soup A Book of Unusual Soups (1922) 6 small white onions Butter 2 quarts stock 1 clove garlic 4 lb chicken ¼ lb cooked ham 2 tbs curry powder 1 ounce sweet almonds 1-2 tbs chopped sweet pickles. After peeling six small white onions put them through the food chopper and cook in a little butter on a pan until delicately browned. Add to a soup kettle containing two quarts of stock, preferably chicken, or chicken and veal, or consomme. Add one clove of garlic and a four-pound chicken, cut into pieces as for fricassee and quickly browned on the outside in a broiler over a clear fire. Let the whole come to a boil and then simmer until the chicken is cooked, when a quarter pound cooked ham, cut into dices, should be added, also two tablespoonfuls of curry powder, rubbed smooth in a little water. One ounce of sweet almonds, blanched and chopped fine, and one or two tablespoonful of chopped sweet pickles are the last additions. Since the name mulligatawney means pepper-water, and the soup should be pungent tasting, more seasoning may be fearlessly add before pouring into the tureen. Eight servings. Accompaniments: Boiled rice is the legitimate accompaniment. No garnishes needed. Service: Serve on deep-rimmed soup plates, and eat with the aid of both soup spoon and knife and fork. Did we eat it? Yes Would I make it again? Yes Notes. I used about a pound of chicken breast cut into pieces rather than a whole chicken with bones. As a result, I also used only 1 medium-sized onion, a clove of garlic and ½ tbs of curry powder did not add the ham though it would probably have been a nice addition. Antique Recipe Collections HearthRecipes.com

Chicken and Pineapple Soup A Book of Unusual Soups (1922) Original Recipe 1 large pineapple ¾ cup honey 3 pints of stock Juice of 1 lemon Chicken Forcemeat Select a large, very ripe pineapple. Wash and cut it into quarters and pour over them ¾ cupful of honey. Core, pare, and slice the quarters. Chop the pineapple core and parings and boil for an hour in three pints of stock. Pour over the sliced pineapple. Cool, add the juice of one lemon. Serve a slice of pine with each helping o the soup. Six or more servings. Or if preferred, the slices may be chopped or rated before going into the tureen, and afterwards strained out, serving the liquid alone. Garnishes: Steamed Quenelles of Chicken Forcemeat. Did we eat it? Yes Would I make it again? Yes Notes: I used much less honey. If you make it, find the right amount for you. I boiled the pineapple in the broth (not the core and parings). I used my own recipe for chicken meatballs. I had tried the forcemeat recipe for another soup and wasn't that crazy about it. Instead of cooking the meatballs on their own, I cooked them right in the soup. For a little more substance, when I reheated the leftovers I added some rice. Not for everyone, but I really like the taste of cooked pineapple. If you do too, you might enjoy this soup. Video version 1 large pineapple, quartered and chopped ¼ cup honey (Start with less and taste test before you put in the meat balls.) 6 cups stock Juice of 1 lemon. ½ cup of rice (optional) Combine the pineapple, honey, lemon and stock. Place in chicken meatballs. Bring to a boil then simmer for 1 hour. Add cooked rice (optional). Antique Recipe Collections HearthRecipes.com

1922 Menu 5 Good Housekeeping's Book of Menus, Recipes, and Household Discoveries Poached Egg and Pickled Beet Salad Rice and Asparagus Soup Mock Cauliflower Spanish String Beans Fish and Cucumbers En Ramekins Hawaiian Delight Poached Egg and Pickled Beet Salad Egg and Beet Salad Mrs. Rorer's New Cook Book Sarah Tyson Rorer 1 good sized beet or several slices of pickled beet 6 eggs 1 saltspoonful (¼ tsp) f salt ½ saltspoonful (1/8 tsp) of pepper 1 lemon Chop the beet rather fine. Drop the eggs into a shallow pan of boiling water and poach them carefully. Lift them on a skimmer, dish and sprinkle them with lemon juice. Dust the beets with salt and pepper. When ready to serve, put each egg, which is now very cold and neatly trimmed, into the centre of a nest of lettuce leaves. Cover it with the chopped beet and put in the centre of a teaspoonful of mayonnaise dressing. Serve at once. Rice and Asparagus Soup 1 quart well-seasoned soup-stock 1 cupful water ½ cupful rice Grated cheese 1 small bunch asparagus Wash the asparagus, cut off the tough parts, and use them for cream soup. Put the tips and the tender portions into the broth and water, boil till half done, about twenty minutes, then add the rice well washed, and cook until it is tender. Serve very hot and pass the cheese with it. This soup should be very thick. Orange Biscuits 2 cups bread flour 4 tsp baking-powder 1 tsp salt 2 tbs shortening About ¾ cup milk Loaf sugar 1 orange Sift the flour, baking-powder, and salt together. Work in the shortening with two knives or the finger-tips. Add milk to make a soft dough, stirring with a knife or spatula. Toss on a well-floured board, roll to one-half inch in thickness and shape into small and dainty biscuits. Then grate the orange rind and press out the juice from the orange. Dip as many lumps of sugar as there are biscuits into the juice, moistening thoroughly. Remove and plunge a lump of orange sugar into the center of each biscuit, sprinkle with grated rind and bake in an oven heated to 450 F. for twelve to fifteen minutes. Serve hot or cold. Mock Cauliflower Prepared white radishes 1 ½ tsp salt 2 tbs butter or margarin 2 tbs flour 1 ½ cups milk 1/8 tsp pepper Few grains cayenne pepper Paprika Wash large, white radishes thoroughly and cut them into strips or cubes. Cook them until tender in boiling water to which one teaspoonful of salt has been added. Drain and pour over them a white sauce made as follows: Melt the butter in a saucepan, add the flour, one-half teaspoonful of salt, the pepper and cayenne pepper, and cook until bubbling. Add the milk gradually, stirring constantly, and cook until smooth and thickened. Sprinkle all with paprika. Baltimore, Md. Spanish String Beans 4 tbs fat or drippings 2 large onions 2 tomatoes 1 tbs flour 1 chili pepper 2 lbs green string-beans 2 tsp salt. Cook onions, tomatoes, chili pepper and fat together until well done and golden brown (slice vegetables thinly). Then brown flour, add hot water and beans, and cook slowly one and one-half hours, adding salt when half done. So. Pasadena, Cal. Fish and Cucumbers En Ramekins 2 medium-sized cucumbers 1 tsp salt 1 cup flaked fish (leftover) 1 small onion 1½ cupfuls medium-thick seasoned white sauce 1 cupful dry bread-crumbs Paprika Pare and cut the cucumbers and onion into cubes. Add the salt and cook in boiling water until the cucumbers are tender. Drain and add the white sauce and flaked fish. Place the mixture in ramekins and dust with bread crumbs and paprika. Bake until browned on top in a 500 F. oven. St. Paul, Minn. Hawaiian Delight 1½ cups pastry flour 3 tsp baking-powder ½ tsp salt 2 tbs sugar 1 egg ¾ cups milk 1 tbs melted shortening ¼ tsp cinnamon 1 can grated pineapple Sift together the pastry flour, baking powder, salt, and one tbs of sugar. Beat the egg until light and to it add the milk and melted butter. Add gradually to the dry ingredients, stirring all the while. Beat well, spread in a greased cake pan, and sprinkle the top with a mixture of one tbs of sugar and cinnamon. Bake at 400 F. for twenty minutes. Cut into squares and serve hot with the grated pineapple over it. San Francisco, Cal. For more antique recipes visit: HearthRecipes.com