Hearth Recipes

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

Original Recipe Hard-Cooked Egg Soup A Book of Unusual Soups (1922) 1 pint stock 1 pint milk ½ cupful flour ½ cupful butter 1½ tsp salt ½ tsp white pepper 2 tbs finely minced celery ½ cupful chopped broiled mushrooms 1 tbs lean cooked ham, minced 1 tbs capers 4-6 hard-cooked eggs Mix together one pint of chicken or other stock and on pint of milk, and add the mixture by degrees to one half cupful each of flour and butter, blended to a paste in a soup kettle or large saucepan. Stir until the whole boils and add seasoning of one and one half teaspoonfuls of salt, one half teaspoonful of white pepper, two tablespoonfuls of finely minced celery, one half cupful of chopped broiled mushrooms, one tablespoonful of lean cooked ham, minced, and a tablespoonful of capers. Have ready from four to six hard-cooked eggs, whites separated from yolks and passed through a potato ricer, and yolks cut into slices. Add the whites to the soup, let the whole boil, add two tablespoonfuls of lemon juice, and just before serving add the sliced hard-cooked yolks. These dissolve easily, if cooked to mealiness, that they should be added without much stirring. Six servings. Video version 1 cup milk 1 cup broth Salt and pepper to taste 1 stalk celery ½ cup mushroom broiled with a little butter ½ cup leftover sausage or ham 2 tbs lemon juice 1 tbs capers Combined the milk, broth, seasonings, celery, broiled mushrooms, capers, sausage or ham, and lemon juice. Bring to a boil and then simmer until celery is soft. Add riced egg whites and heat through. Add egg yolks just before serving. Did we eat it: Yes Would I make it again: Maybe Notes: This tasted good. I wasn't sure I would be able to get past the riced egg whites, but I didn't even notice them. Great for low carb if you don't thicken with flour and butter – which I did not. Antique Recipe Collections HearthRecipes.com

Portuguese Family Soup, or Cucido A Book of Unusual Soups (1922) 1 lb lean beef 2 slices raw ham Bacon fat Bone from leg of mutton or ham 2 cups parboiled dried beans ½ a lage fowl 1 small head of cabbage 2 large carrots 1 clove garlic 1 pint tomatoes 1 cup rice 1 small onion 4 tbs butter 2 tbs of catsup 1 tsp of white pepper Cut into two-ounce pieces one pound of lean beef, divide two slices of raw ham into one-inch srips, and brown in bacon fat on a very hot pan. Put into the soup kettle with three pints of cold water or stock, or a mixture of the two. Add the bone from a leg of mutton or ham, and two cupfuls of parboiled dried beans. Let come to a boil, and simmer for two hours,or until meat and beans are almost cooked. Add one entire small or the half of a large fowl, cut up as for fricassee. Let come to a boil, cook for fifteen minutes, then add one small head of cabbage, whole; two large carrots; and a clove of garlic. Cook until cabbage when tried with a fork, is almost done, then add a pint of tomatoes, either canned or fresh and whole, and cook for fifteen minutes longer. Sometimes three or four links of sausage are added at this point. Prepare in another saucepan a cupful of rice as follows: Chop one small onion and cook until brown in four tablespoonfuls of butter, add the rice and enough liquid from the soup kettle to cook it, with allowance for swelling – perhaps four cupfuls. When the grains are soft add two tablespoonfuls of catsup, either mushroom or tomato, and one teaspoonful of white pepper. Stir all together thoroughly and place in the bottom of a soup tureen. Strain over this the liquid from the soup kettle and arrange the meat and vegetables on a hot platter This soup calls for some care in making, but is an uncommonly good dinner-in-one piece. Six servings. Accompaniments. French rolls, or such bread stuffs as maybe served at dinner time, are in place since this soup is a hearty one-piece dinner. Garnishes the platter may be garnished with very small dumplings not more than an inch in diameter, cooked with the soup. Or a border of cress with radish roses her and ther is still better. Service. Serve in large, rimmed soup plates both a portion from the tureen and one from the dish of meat and vegetables at the same time. Soup spoons and knives and forks are used to eat the soup. Did we eat it: Would I make it again: Notes: I also used only one type of meat – sausage and I left the meat in the soup to serve. I sauteed the onion in only about 1 tbs of butter. Then I added the beans, cabbage, carrots, garlic, tomatoes, rice, catsup, and white pepper. Then cooked till beans were done. I had dried beans (soaked overnight) so this took about 2 hours. Antique Recipe Collections HearthRecipes.com

Maigre Soup 1 large onion 2 tbs butter 1 cup chopped cabbage or Brussels sprouts or green lettuce leaves 1 leek 1 large carrot 1 stalk celery ½ sweet pepper 4 cups broth 1 cup sifted tomato Salt and pepper to taste ½ tsp dried thyme, mixed herbs, or mushroom powder ¼ tsp paprika Grate one large onion and let this cook in two tablespoonfuls of butter until well browned. Boil in a separate kettle in three pints of water one cupful of chopped cabbage or Brussels sprouts, or green lettuce leaves, together with one leek, one large carrot, one stalk of celery, and one half of one sweet pepper, all finely chopped. These should all cook slowly for an hour; then add the browned onion with one cupful of sifted tomato, two teaspoonfuls of salt, one half teaspoonful of pepper, one half teaspoonful of dried thyme or mixed herbs or mushroom powder, and one fourth teaspoonful of paprika. Let the whole simmer for fifteen minutes, then strain, return liquid to kettle, and thicken with three tablespoonfuls of flour rubbed with three tablespoonfuls of butter. Six to eight servings. Accompaniments: Bread sticks, croutons, zwieback, or cheese crackers. Garnishes: Sliced hard-cooked eggs; a liberal dusting of Parmesan or any other hard, grated cheese; egg and cheese balls; miniature fish balls; or other nutritious garnish. Did we eat it? Yes Would I make it again? Yes Notes: This was very good. You could add rice, meat, or a side of bread to make it substantial enough for a great lunch. I used broth instead of water and much less salt than the recipe called for. I did not cook the vegetables separately and strain. I sauteed the onion, pepper, and celery till soft then added the rest of the ingredients, brought the soup to a boil and simmered until carrots were soft. I did not thicken with flour and butter instead I used less broth - about 4 cups. Antique Recipe Collections HeathRecipes.com

Crumb and Carrot Soup A Book of Unusual Soups by Mary D. Chambers 1 lb. carrots, scraped and diced ¼ cup butter 2 leeks (white part only) 1 small onion 1 quart good stock 3 tbs flour Salt and pepper ½ to 1 cup fine, sifted crumbs Scrape a pound of carrots (from two to six carrots), cut in dice, and cook in one fourth cupful butter on a frying pan with the white part of two leeks and one small onion, chopped until the onions begin faintly to color the butter. Turn the contents of the pan into a pint of water, and simmer until the vegetables are soft. Strain, sift through a colander, return to the liquid in which they were cooked, and add a quart o good stock. Add three tablespoonsfuls of flour blended to a paste with a little cold water, stir until the mixture boils, season with salt and pepper to taste, and stir in before serving one half to one cup of fine, sifted crumbs. Six servings. Accompaniments: A very few oysterettes or toasterettes may accompany this soup, but the addition of the crumbs makes another starchy accompaniment unnecessary, as when croutons are used there is similarly no need for another accompaniment of a starchy kind. Garnishes: Leaves of cress, liberally added, are probably the best garnish for this soup. Green olives, stoned with or without a filling of some kind, are also good. Did we eat it? Yes Would I make it again: Probably not. I really wanted to like this one. It needed something. I added nutmeg and a little sugar to the leftovers. It helped. But the bread crumbs didn't seem to add to the soup. Maybe use croutons instead. Notes: I am not a fan of thickening soup with flour and left the flour out. For more antique recipes visit HearthRecipes.com

Succotash Soup A Book of Unusual Soups by Mary D. Chambers 2 cups corn 2 cups Lima beans 1 quart stock 1 pint sifted tomato pulp 4 tbs flour 1½ tsp salt ½ tsp pepper 4 tbs softened butter Cut from the cob enough kernels of sweet green corn to make two cupfuls; four large or eight small ears of corn will probably be needed. Shell enough lima beans to make one and one half cupfuls, and put these, with the corn cobs, into a large saucepan with one quart of cold water; bring slowly to a boil and cook for thirty minutes at simmering point. Add the corn and cook for ten or fifteen minutes longer. Remove the cobs, add a pint of sifted tomato pulp, and thicken and season the whole with four tablespoonfuls of flour, one and one half teaspoonfuls of salt, one half teaspoonful of pepper, rubbed into four tablesponfuls of softened butter. Stir until the whole boils up. Six servings. Accompaniments: Pilot crackers, toasted brown. Garnishes: Small spoonfuls of corn fritters, fried in deep fat are sauteed, and dropped while hot into each serving, are especially good. Variations: Dried corn and beans may be used. Did we eat it? Yes Would I make it again? Yes Notes: I used dried beans which I soaked overnight. Used only a little salt and about 1 tbs butter. Left out the flour (personal preference – don't care for soups thickened with flour). Added an onion which I sauteed in the butter before adding the beans, corn, tomato and seasonings. Corn Fritters Boston Cooking-School Cook Book 1 can corn 1 cup flour 1 tsp baking powder 2 tsp salt 1/4 tsp paprika 2 eggs Chop corn, drain, and add dry ingredients mixed and sifted, then add yolks of eggs beaten until thick, and fold in whites of eggs beaten stiff. Cook in a frying-pan in fresh hot lard. Drain on paper. For more antique recipes visit HearthRecipes.com

1922 Old-Fashioned Dinner Menu Good Housekeeping's Book of Menus Salad with Honey Salad Dressing Sweet Potato Soup Sweet Baked Tomatoes Mashed Potatoes with Peanut-Butter Baked Apples Stuffed with Sausages Eggless, Milkless, Butterless Cake Salad with Honey Salad Dressing 3 tbs salad oil 2 tbs honey 1 tbs lemon-juice 1/8 tsp salt Beat together the salad oil, honey, lemon-juice and salt until well blended. Use at once. Did we eat it: Yes Would I make it again: Yes Sweet Potato Soup 2 cups baked sweet potatoes 2 tbs melted butter or bacon drippings 1 ½ tsp salt 1 quart scalded milk 2 tbs flour ½ cup cooked rice Cinnamon bake potatoes and mash through ricer, measure two cupfuls, then put through ricer again with rice, stir hot milk slowly into mixture, return to double-boiler. Brown flour, add fat having smooth texture before adding to the hot milk mixture; do this gradually; season with salt and a dash of cinnamon. Did we eat it: Most of it Would I make it again: Probably not. Sweet Baked Tomatoes 2 lbs tomatoes 1/3 cup sugar ½ cup rolled oats 1 tbs oil or margarin 1 tsp salt Scald and peel the tomatoes. Stew them until they are soft. To the cooked tomatoes add the sugar, margarin, salt, and rolled oats. Turn into a greased baking-dish and bake for about one-half hour at 400 F. Did we eat it: Some of it. Would I make it again: No. Mashed Potatoes with Peanut-Butter 6 medium-sized potatoes 2 tbs butter About ½ cup hot milk 1 ½ tbs peanut-butter 1 tsp salt 1/8 tsp pepper Boil, mash, and beat to a cream the potatoes, adding salt and pepper, on tablespoonful butter, and milk. Heap in a hot buttered baking-dish. Blend the peanut-butter and remainder of butter, dot over potatoes, and brown in a 500 F. oven. Did we eat it: Yes Would I make it again: Probably not. Baked Apples Stuffed with Sausages 6 good-sized apples 1 cup cooked sausage meat Scoop out the centers of the apples, leaving a thick shell, and cut all the pulp possible from the core. Chop this and mix with the sausage meat. Refill the apples with this mixture, heaping the filling, and bake in a 400 F. oven until the apples are tender. Serve with baked or fried potatoes for luncheon or supper, or as a garnish to roast chicken or pork. Did we eat it: Yes Would I make it again: Yes Notes: If I made it again, I wouldn't bother stuffing the apples. Eggless, Milkless, Butterless Cake 2 cups brown sugar 2 cups hot water 2 tbs shortening 1 tsp salt 1 package seedless raisins 1 tsp cinnamon 1 tsp cloves 3 cups bread flour 1 tsp soda Boil together the sugar, water, lard, salt, raisins and spices for five minutes. When cold, add the flour and the soda dissolved in a teaspoonful of hot water. This makes two loaves. Bake about forty-five minutes in a 325 F. oven. This cake is of good texture and will keep moist for some time. Did we eat it: Yes Would I make it again: Yes Antique Recipe Collections HearthRecipes.com

Celery and Peanut Butter Soup A Book of Unusual Soups by Mary D. Chambers 1 head of celery 1 leek or 1/2 onion (used up some scallions instead) 6 tbs flour 1/2 tsp salt 3/4 tsp pepper 1 tbs sugar 1 quart hot milk 1 pint stock 2-4 ounces peanut butter Put through the food chopper one good-sized head of celery and one leek, both white and green parts, or one half an onion, and add to six tablespoonfuls of butter melted in the bottom of a soup kettle. Keep stirring the vegetables and turning them over until the pieces are lightly browned. Mix six tablespoonfuls of flour with one and one half teaspoonfuls of salt, three fourths teaspoonful of pepper, and one tablespoonful of sugar, and with this dredge the mixture in the soup kettle, then stir until the whole is blended. Add one quart of hot milk, stir until it boils, ad one pint of stock, let boil again, strain, return to kettle, add from two to four ounces (according to taste) of peanut butter, and reheat the whole to boiling point before pouring into the tureen. Six to eight servings. Accompaniments: Boston Brown Bread cut into thin slices, spread with butter and put together with lettuce leaves between, cut into strips, and placed six of these piled log-cabin fashion on a small plate to accompany each serving of the soup, will be found a novel, simple, and good-to-the-taste accompaniment. Fruited Educator crackers, hot from the oven, are also very good, and any other of the usual accompaniments is admissible. Garnishes: The chopped green tops of the celery are the most appropriate. Did we eat it? No. Would I Make it again: If I did, I would skip thickening with flour and use less butter. Was more like a celery and peanut butter pudding. Notes: Did not use as much salt as the recipe called or – rarely do. For more antique recipes visit HearthRecipes.com

Baked Bean and Tomato Soup (Heartier version) A Book of Unusual Soups Mary D. Chambers 2 cups baked beans 1 cup sifted tomato pulp ½ bay leaf 2 stalks celery 2 sprigs parsley ½ tsp paprika Use for seasoning any or all of the following: bay leaf, one half of one; celery, two stalks, finely chopped; parsley, one or two sprigs; and one half teaspoonful of paprika. This soup may be thickened with two tablespoonfuls of flour rubbed smooth with one or two tablespoonfuls of butter. Did we eat: Yes Would I make again: Yes Notes: I did not thicken with flour and butter. For more antique recipes visit HearthRecipes.com

Onion and Bean Chowder A Book of Unusual Soups by Mary D. Chambers 2 cups minced onion ½ cup butter 1 cup baked beans 6 potatoes 1 tsp pepper 1 tsp mixed garden herbs 3 cups milk Salt to taste 1 cup cream Cook two cupfuls of minced onion in one half cupful of butter for thirty minutes, or until soft, keeping saucepan covered. Add one cupful of baked beans and six potatoes, pared and sliced, one teaspoonful of pepper, one of mixed garden herbs, and three cupfuls of milk. Cook until potatoes are soft, add salt to taste, and add, the last thing one cupful of thin cream. Let all heat through before serving. Six portions. Accompaniments: Fresh, crusty, Graham rolls are the best. Garnishes: One half to one hardcooked egg, cut in slices, add to each portion, makes this dish a well-rounded complete meal. Leaves of cress or thin slices of lemon may be used for a further garnish, and will add relish to the chowder. Did we eat: Yes. Would I make again: Yes. Notes: Next time would skip the egg. Didn't seem to add anything to the soup. Also would skip the final cup of cream at the end and maybe replace with a little stock. For more antique recipes visit HearthRecipes.com

Apple and Onion Soup 4 tbs butter 4 tbs flour 1 tsp salt ¼ tsp pepper 1 quart broth ½ pint onions 1 cup apple sauce A little paprika Soften in a large saucepan 4 tbs of butter, blend with it 4 tbs of flour mixed with 1 tsp salt and ¼ tsp pepper. Add a quart of broth and stir until the whole boils; then add a half pint of onions previously steamed and chopped, together with the water or juice of the onions collected while steaming. Add 1 cupful of apple sauce. Use a little paprika for seasoning and garnish with fried apple balls. Serve very hot. Did we eat it? Yes Would I make it again? Don't think so. Notes: I am not a fan of thickening soups with butter and flour. I left this part out and used a little less broth and used only a little butter. For more antique recipes check out HearthRecipes.com

Almond Soup, Spanish Style 1 lb. of sweet almonds 1 dozen bitter almonds 3 pints seasoned chicken stock 6 tbs flour 1 spoonful powdered coriander seeds Grated yellow rind of one lemon Powdered cinnamon Forcemeat balls or candied cranberries for garnish This soup calls of 1 pound of sweet almonds and a dozen of the bitter kind. After blanching, both are ground fine, or pounded to a paste in a mortar. When the last method is employed, the nuts should be kept from oiliness by keeping the mortar set in a pan of cracked ice, and by adding from time to time to the nuts during the pounding process a few drops of ice water. A smoother paste results from pounding than from grinding, but it is more difficult to keep the nuts from oiling and spoiling. The paste is stirred into three pints of seasoned chicken stock, slightly thickened with six tablespoonfuls of flour and flavored by the addition of a spoonful of powdered coriander seeds and the grated yellow rind of one lemon. Powdered cinnamon is sprinkled on the soup when in the tureen, and it is garnished with force meat balls or in this country, with candied cranberries. This soup is excellent though troublesome and rather expensive. Six servings. Did we eat it? Some of it Would I make it again? Probably not Notes: Did not thicken with flour. Miniature Potato Scones 1 cup flour 2 tsp baking powder ¼ tsp salt 1 tsp sugar 1 tbs butter ½ cupful mashed potato Milk Sift one cupful of flour with two teaspoonfuls of baking powder, one fourth teaspoonful of salt, and one teaspoonful of sugar. Rub into these dry ingredients a tablespoonful of butter, then add one half cupful of mashed potato, and milk enough to make a soft dough. Roll to one fourth inch thick, cut into one-inch triangles, and bake on a greased sheet in a hot oven. Did we eat them? Yes. Would I make again? Yes. Notes. These are very good but not really like scones. More like mini rolls. For more antique recipes check out HearthRecipes.com

Full Menu from Good Housekeeping's Book of Menus (1922) Asparagus and Nut Salad Tomato and Barley Soup Candied Yams Celery Savory Hamburger Roll Boiled Oregon Prune Cake Nut and Asparagus Salad 6 hard-cooked eggs 2tbs chopped hickory-nut-meats 1 cupful cooked asparagus-tips 1 tsp minced parsley French dressing Extra nut-meats, parsley, and asparagus-tips Lettuce Shell the eggs and cut in halves lengthwise. Mash the yolks add the nut-meats, the asparagus-tips and the parsley, and blend with four tablespoonfuls of French dressing that is not very sour. Fill the egg-halves with this mixture, arrange on lettuce-leaves and garnish with extra asparagus-tips, parsley, and nut-meats. If any of the asparagus mixture is left over, it can be blended with a mayonnaise or a bland boiled dressing and passed with the salad. Did we eat it? Yes Make it again? No Notes: Used leftover mixture to make an egg salad sandwich. Also, didn't have parsley so used cilantro. The cilantro made the salad. Tomato and Barley Soup 1 quart canned tomatoes 2 quarts boiling water 1 cupful pearl barley 1/4 tsp pepper 4 tbs margarin 2 medium-sized onions 1 1/2 tsp salt Brown the margarin, put in the onions cut in small pieces, and fry until tender. Then add the boiling water, tomatoes, barley and seasonings. Cook for two to three hours, over a slow fire. Did we eat it? Yes Would I Make it again? Yes Notes: Used broth instead of water and left out the salt. Added a little basil and a little more barley. Candied Yams 3 medium-sized sweet potatoes 2 tbs margarin 1 to 1 1/2 cupfuls sirup from canned peaches Boil the potatoes until nearly tender. Peel and slice lengthwise. Lay in a shallow pan, preferably glass or earthenware, pour over them the juice, and add dots of margarin. Bake for thirty minutes in a 400 F oven. Raise the heat to brown, or brown under broiler flame. Did we eat it? Yes Would I Make it again? Yes Notes: The first group of potatoes I boiled and they turned to mush. The second time around simply peeled and sliced and added the juice. Celery Savory 2 large stalks celery 1 large onion 2 green peppers 2 tbs butter Chop all rather coarsely and fry slowly in the butter till tender. Serve with steak. Did we eat it? Yes Would I make it again? Yes Hamburg Roll 2 pounds ground round steak 1/2 cupful soft bread-crumbs. 1 egg 1 3/4 tsp salt 1/8 tsp pepper 1 tsp sage 2 medium onions 1 cupful canned tomatoes 1 1/2 cupfuls bread flour 1 1/2 tsp baking powder 2 tbs shortening about 1/2 cupful milk To the ground steak add the bread crumbs, the egg slightly beaten, one and one-half teaspoonfuls of salt, the pepper, and sage. Mix well, form into a long, narrow roll, and lace in a roasting pan. Slice the onion and place around the roll. Pour the tomatoes over the top. Bake 450 F for twenty minutes. Meanwhile sift together flour, baking powder and 1/4 teaspoonful of salt; work in the shortening thoroughly and add the milk gradually, mixing to a soft dough. Roll out into oblong shape and completely wrap around the meat loaf. Return to the oven and bake at 450 F for 12 minutes or until the dough is thoroughly baked and golden brown. Serve in slices with a gravy made from the juices in the pan. Did we eat it? Yes Would I make it again? Yes Notes: Baking times took longer. Perhaps didn't make narrow enough. Don't do what I did and place it in the center to wrap. Next time will place on the edge and wrap over so the seam isn't at the top. Boiled Oregon Prune Cake 1 1/2 cupfuls dried prunes 1/3 cupful melted shortening 3/4 cupful sugar 1 egg yolk 1/2 cupful prune juice 1 tsp soda 1 tsp cinnamon 1/2 tsp nutmeg 1 3/4 cupfuls pastry flour 1/2 tsp salt 1 tsp vanilla 1 egg white Wash the prunes. Soak overnight in cold water, pit, and cut to raisin size. Cover with boiling water, and cook until tender. Cream together the sugar and melted shortening. Add the egg-yolks, slightly beaten. Sift together the dry ingredients and add to the mixture alternately with the prune juice. Then add the prune pulp, vanilla, and last the egg-white beaten stiff. Pour into a greased and floured loaf pan and bake at 325 F for one and 1/4 hours. Did we eat it? Some of it. Would I make it again? Probably not. Notes: Surprisingly, wasn't very sweet. Might make a better muffin.

Dinner Menu: Washington Chowder Canoe Salad Old-Fashioned English Chicken Pie Caramel Carrots Fresh Corn Croquettes Jam Cake Washington Chowder The New Cookery (1913) 2 medium sized potatoes (1 1/2 cups sliced) 1 1/2 cups water (broth) 1/2 small onion 1 cup stewed tomatoes 1 cup corn 1 cup milk 1 cup cream 1 tsp salt (1 tsp poultry or Italian seasoning) Slice the onion and cook with the potatoes in the boiling, salted water. When tender add the tomatoes and corn and bring to the boiling point. Heat the cream and milk and add to the vegetables just before serving. Serve hot over crackers (or croutons). Canoe Salad Kewaskum Woman's Club Cook Book (1925) 2 cucumbers 1 cup peas 1 cup celery A bit of red pimento Mayonnaise Salt and Pepper For four people take two nice cucumbers. Cut them in halves lengthwise, and scoop out the cucumber from each half, leaving the half cucumber shape so they can be stuffed (scoop out seeds). Prepare the following mixture. 1 cup peas, 1 cup celery, a bit of red pimento, and the remaining cucumber left from both halves (just removed the seeds and did not put the seeds in with the mixture). ix the mayonnaise dressing season with salt and pepper, then return to the halves. Serve on lettuce leaves. Old-Fashioned English Chicken Pie Lowney's Cook Book (1912) To cook the Chicken: Chicken Pieces 2 sprigs thyme 1 sprig marjoram Bay leaf 2 sprigs parsley 1/2 lb bacon (Or precooked chicken with similar herbs) Cover the chicken, cut in pieces for serving, with boiling water, add two sprigs of thyme, one sprig of marjoram, bit of bay leaf, two sprigs parsley, tied in a bag. Simmer gently until tender. One half hour before the chicken is done, add one half lb bacon cut in small pieces. (Or use leftover cooked chicken and add a few spices such as marjoram, thyme, and parsley) To Make the Pie: Hard-cooked eggs Sauteed Mushrooms Chicken meat Gravy Arrange on the bottom of baking dish slices of hard-cooked eggs, cover with sauteed mushrooms, then a layer of chicken meat, and continue until the dish is filled. Add 3 cups (for the size in video 1 cup) of sauce made from the liquor in the pan and thickened with two tbs butter and four tbs flour cooked together; reheat in oven, and garnish with pastry points cut in the shape of triangles, and parsley, and serve. Caramel Carrots 20th Century Cook Book (1900) Carrots Lump of butter Sugar Salt and Pepper Boil the carrots and cut in long, thin strips like cigarettes. Put jnto the frying pan a large lump of butter and drippings. When very hot add the carrots, sprinkle with sugar, pepper and salt, and fry until the edges are well browned. Sprinkle with chopped parsley and serve. Fresh Corn Croquettes Mrs. Scott's Seasonal Cook Book (1921) 2 cups grated fresh corn (frozen corn cooked) 2 cups mashed potatoes 1 tbs melted butter 1 tsp salt A little pepper 1/2 tsp grated onion or a little nutmeg (nutmeg used in video) 1 tsp chopped parsley 1 egg 1 tbs milk Bread crumbs (Did not use) Broil the potatoes with the skins; when tender, skin and put through ricer or mash through strainer; add the grated corn, seasoning and flavoring while hot. Form into 8 cones or oblong shapes. Dip in egg, which has been mixed with 1 tbs of milk; then in breadcrumbs; fry in deep fat (alternative: add egg and milk to croquette mixture. Shape and put in air fryer 10 minutes at 380 degrees). Jam Cake (Original - See Gluten Free and Dairy Free Version Below) A "Calendar" of Dinners (1914) 2/3 cup Crisco 1 cup sugar 3 well beaten eggs 1/2 cup sour cream 1 tsp soda 2 cups flour 1/2 glass strawberry preserves 1 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg 1/2 tsp salt Icing Cream 2/3 cup Crisco with 1 cup sugar, add 3 well beaten eggs, 1/2 cup sour cream, 1 tsp soda, 2 cups flour, 1/2 glass strawberry preserves, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, and 1/2 tsp salt, mix and bake in layers. Put strawberry preserves between layers, and white icing on top. Jam Cake Gluten and Dairy Free Version 1/4 cup coconut oil 1/4 cup sugar 3 well beaten eggs 1 cup almond milk Juice from 1/2 a lemon 1 tsp soda 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup amaranth flour 1/4 cup coconut flour 1 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg 1/2 tsp salt 1/2 glass strawberry preserves. Cream coconut oil and sugar together. Mix dry ingredients. Mix liquid ingredients. Mix all ingredients together. Bake in two layers at 350 degrees for 1/2 hour. Let cool completely or jam will melt. Spread other half of the strawberry preserves between layers. Top with powdered sugar. For more old-fashioned recipes visit: HearthRecipes.com Free Ebooks: old-fashioned recipe collections, blog, vlog, and more.

Original recipe: Dixie Gingerbread Mrs. Scott's North American Seasonal Cook Book (1921) 1 cup molasses 1/2 cup shortening 1/2 tsp salt 1 tsp cinnamon 1 cup brown sugar 2 eggs 1 tsp ginger 1 cup milk 4 level tsp baking powder 3 cups flour Cream molasses, sugar and shortening together; add the well-beaten eggs, salt and spices. Sift the flour and baking powder together and add alternately with the milk. Pour into well-greased pan and bake in moderate oven 45 minutes. Dixie Gingerbread Made Paleo 1/4 cup coconut nectar 1/4 cup coconut sugar 1/4 cup coconut oil 1/2 tsp ginger 1/2 tsp cinnamon 1/4 cup milk 2 tsp baking powder 1 3/4 cup almond flour 1/4 cup coconut flour 1/4 cup arrowroot flour/starch Mix coconut nectar, coconut sugar, and coconut oil together. Mix or sift dry ingredients together. Mix all and bake 350 for 45 minutes. Let cool completely before cutting. Find more antique recipes at HearthRecipes.com Join the Group: https://hearth-recipes.mn.co/share/Bod5eolP5FvCA

Original Recipe Bean Rarebit From Tried and True (1909) 1/2 cup bean puree (baked beans) 1/2 cup milk 1 tbs butter 3/4 cup cheese (not solidly packed) 1 or 2 eggs 1/2 tsp salt Add pepper and tomato catsup to season if desired. Serve on toast. Spiced up Version 1/2 cup canned vegetarian baked beans made with mustard and tomato paste 1 tbs vegan or real butter 1/2 an onion 2 tbs almond or rice milk 1 pkg 7.8 oz vegan or real cheddar cheese English muffins Mash or puree the beans. Heat butter and saute 1/2 an onion. Add 3/4 cup beans puree and milk. Add cheese a few slices at a time and melt. Stir until all cheese is melted and mixed in. Spoon over gluten free or regular English muffins or toast. Visit HearthRecipes.com for more Old-Fashioned Recipes Join the Group: https://hearth-recipes.mn.co/share/Bod5eolP5FvCA

Original Recipe The Laurel Health Cookery (1911) Evora Bucknum Perkins Peas Puree 1 cup split peas 1 small onion, sliced 3-4 tablespns. raw nut butter salt 1/2 large bay leaf water A few celery tops or 1/4 teaspn. celery seed celery seed in piece of muslin 1 tablespn. butter 1/2 tablespn. flour A pinch of sage 1 teaspn. grated onion Cook peas, raw nut butter, bay leaf, celery tops and onion all together in salted water, rub through colander, turn on to butter and flour which have been heated together (or the butter and flour may be rubbed together and stirred into the puree), add necessary water, salt, sage and the teaspoon of fresh grated onion ; simmer for 5 m. Serve with strips of bread, or finger croutons. The teaspoon of onion at the last is very important. Spiced Up Version 1 cup split peas 3 tbs nut butter 1 small bay leaf 1/4 tsp celery seed Pinch sage 1 small onion, chopped Broth 1 tbs butter 1/2 tbs flour 1 tspn grated onion 1 carrot, chopped 2 celery stalks, chopped 2 small potatoes, chopped Saute the onion in the butter and add the flour. Add broth and the rest of the ingredients except sage and 1/4 tsp grated onion. Bring to a boil and then reduce heat and simmer 2 hours. Add more broth as needed. 5 minutes before the soup is finished add sage and grated onion. Visit for More Recipes: HearthRecipes.com Old-Fashioned Recipe Books by Edith Wells: https://www.amazon.com/Edith-Wells/e/B0872FR27Y Old-Fashioned Salads Old-Fashioned Fruit Salads Old-Fashioned Dinner Menus Old-Fashioned Afternoon Tea Join the Group: https://hearth-recipes.mn.co/share/Bod5eolP5FvCA

Original Version MACARONI AND CORN (1910) Vegetarian Cook-Book E. G. Fulton Macaroni, cooked, 1 pint. Corn, 1 can. Cream, 1 cup. Salt. Grind the corn, and add to the cream and cooked macaroni; salt to taste, and pour into a granite pan, sprinkle with bread crumbs, and bake. Spiced Up Version 2 cups cooked macaroni 1 1/2 cups corn 1 cup almond milk 1/2 cup cooked Lima beans Bread crumbs 1 tbs butter 1 tsp curry powder 1 tbs almond flour A little chopped and sauteed onion or garlic (optional) Mix the bread crumbs and butter together. Combine remaining ingredients and top with bread crumb mixture. Bake 1/2 hour at 350. Visit us at HearthRecipes.com Old-Fashioned Recipe Books by Edith Wells: https://www.amazon.com/Edith-Wells/e/B0872FR27Y Old-Fashioned Salads Old-Fashioned Fruit Salads Old-Fashioned Dinner Menus Old-Fashioned Afternoon Tea Join the Group: https://hearth-recipes.mn.co/share/Bod5eolP5FvCA

Texas Pecan Cake (1922) Good Housekeeping's Book of Menus, Recipes, and Household Discoveries Original Recipe 3/4 cupful shortening 1 1/2 cupfuls sugar 3 cups pastry flour 3 tsp baking-powder 1/2 tsp salt 1 cupful milk 1 tsp vanilla 3 egg-whites Boiled frosting 1 pound shelled pecans Cream the shortening and sugar together thoroughly; sift the dry ingredients and add to the mixture alternately with milk. Last add the flavoring and fold in the whites of eggs beaten stiff. Pour into three greased and floured layer-cake pans and bake at 375 degrees F. for twenty minutes. Frost the layers and top of cake with boiled icing and add the pecans, chopped coarsely, just before spreading on the cake. Decorate with whole halves of pecans. In sections of the country where pecans are not plentiful, use fewer pecans in the frosting. Paleo Recipe 1/2 cup coconut oil 1/2 cup coconut sugar plus stevia to taste 2 cups almond flour 1/2 cup coconut flour 1/2 cup arrowroot 1 cup almond milk 3 gelatin eggs 1 tsp vanilla 1 lb pecans 3 tsp baking powder cream the coconut oil and sugar together. Mix with almond milk and vanilla. Mix dry ingredients together and add to the almond milk mixture. Add stevia to taste. Add gelatin eggs. Bake 350 for an hour or until toothpick comes out clean. Visit for More Recipes: HearthRecipes.com Old-Fashioned Recipe Books by Edith Wells: https://www.amazon.com/Edith-Wells/e/B0872FR27Y Old-Fashioned Salads Old-Fashioned Fruit Salads Old-Fashioned Dinner Menus Old-Fashioned Afternoon Tea Join the Group: https://hearth-recipes.mn.co/share/Bod5eolP5FvCA

Split Pea Soup (1889) The New Dixie Cook-Book and Practical Housekeeper Add to the bean pot 1 1/2 cups of split peas 1 carrot diced 1 onion diced 1 celery stalk diced Any kind of meat (1 cup turkey bacon diced) Broth 1 tbs rice Dry mint (optional) For Split Pea Soup, cut three-quarters pound of any kind of meat, odd pieces will do, in dice, always adding a little ham; put in a gallon bean-pot with an onion, carrot, tablespoon rice, and three gills split peas; fill with cold water (or broth), put on cover and bake in oven three hours and a half. (Check soup and add more broth as needed until done) It is an English custom to dry mint and crumble it over the top of pea soup. Visit For More Recipes: HearthRecipes.com Old-Fashioned Recipe Books by Edith Wells: https://www.amazon.com/Edith-Wells/e/B0872FR27Y Old-Fashioned Salads Old-Fashioned Fruit Salads Old-Fashioned Dinner Menus Old-Fashioned Afternoon Tea Join the Group: https://hearth-recipes.mn.co/share/Bod5eolP5FvCA

Boston Baked Beans Video Recipe 1 bag frozen Lima beans 1 onion chopped 1/3 cup of butter 1 tsp mustard 1/4 cup molasses Broth Boil the onion and Lima beans until soft. Put the onion and beans in the bean pot and add 1/3 cup of butter, 1 tsp mustard, and 1/4 cup molasses. Cover with broth and bake 8 hours adding more broth as needed. Original Recipe 20th Century Cook Book (1900) Maude C. Cooke 1 quart navy beans, yellow-eyed beans, or Lima beans 1 onion 1/4 lb salt pork, 1/3 cup of butter, or 1/2 lb corned beef 1 tsp salt 1 tsp mustard 1/4 cup molasses Hot water Soak 1 quart of navy beans in cold water over night. In the morning put them into fresh cold water, and simmer till soft enough to pierce with a pin, being careful not to let them boil enough to break. If you like, boil one onion with them. When soft, turn them into a colander, and pour cold water through them. Place in the bean pot. Remove the onion. Pour boiling water over one quarter of a pound of salt pork, part fat and part lean; scrape the rind till white. Cut the rind into half-inch strips; bury the pork in the beans, leaving only the rind exposed. Mix 1 teaspoonful of salt and 1 teaspoonful of mustard with one quarter of a cup of molasses. Fill the cup with hot water, and when well mixed pour it over the beans; add enough more water to cover them. Keep them covered with water until the last hour; then lift the pork to the surface, and let it crisp. Bake 8 hours in a moderate oven. Use more salt, and one-third of a cup of butter, if you dislike pork, or use half a pound of fat and lean corned beef. The mustard gives the beans a delicious flavor, and also renders them more wholesome. Many add a teaspoonful of soda to the water in which the beans are boiled, to destroy the acid in the skin of the beans. Yellow-eyed beans and Lima beans are also good when baked. The regular bean-pot is earthen, with a narrow mouth and bulging sides, and is seldom found outside of the New England States. Much of the excellence of this dish depends upon this utensil More Recipes: HearthRecipes.com Old-Fashioned Recipe Books by Edith Wells: https://www.amazon.com/Edith-Wells/e/B0872FR27Y Old-Fashioned Salads Old-Fashioned Fruit Salads Old-Fashioned Dinner Menus Old-Fashioned Afternoon Tea Join the Group: https://hearth-recipes.mn.co/share/Bod5eolP5FvCA

Spice Cake from Lowney's Cook Book (1912) made Paleo using almond flour, coconut flour, arrowroot, almond milk, and coconut butter. Original Recipe: Spice Cake 1/2 cup butter 1 1/2 cups brown sugar 2 eggs 1/2 cup milk 1/4 tsp salt 3 tsp baking powder 2 cups flour 1 tsp cinnamon 1/2 tsp nutmeg 1/8 tsp clove Mix and sift dry ingredients, add butter, sugar, eggs and milk, and beat until smooth. Bake in moderate oven forty minutes. Once cup chopped raisins, or one cup chopped dates maybe added this cake. Paleo Version 2020 1/4 cup butter 1 1/2 cups coconut sugar or 1/2 cup coconut sugar and stevia to taste 2 gelatin eggs or regular eggs 1 cup unsweetened almond or coconut milk 1/4 tsp salt 2 cups paleo flour (1 cup almond, 1/2 cup coconut, 1/2 cup arrowroot) 3 tsp baking powder 1 tsp cinnamon 1/2 tsp nutmeg 1/8 tsp cloves More Recipes: HearthRecipes.com Old-Fashioned Recipe Books by Edith Wells: https://www.amazon.com/Edith-Wells/e/B0872FR27Y Old-Fashioned Salads Old-Fashioned Fruit Salads Old-Fashioned Dinner Menus Old-Fashioned Afternoon Tea Join the Group: https://hearth-recipes.mn.co/share/Bod5eolP5FvCA