Hearth Recipes

1910 Jelly Jumbles Recipes From the Old Country and the New 1/2 cup butter 1 cup sugar 1/4 tsp salt 1 well beaten egg 1 tsp soda dissolved in the milk 1/2 cup sour milk Flour for a soft dough Jelly Mix and let chill on ice. Pat into shape, a small piece at a time, cut with a round cutter, cut 3 holes in half the rounds with a thimble. Spread the plain rounds with jelly, cover with the others, press the edges together slightly, and bake in a quick oven. Mrs. Elizabeth Yoder. Did we eat them? Yes Would I make them again? Yes For antique recipe collections visit HearthRecipes.com.

1914 Jelly Roll (Sort of) For the Bride JELLY ROLL MADE AND BAKED IN TEN MINUTES 4 eggs 1 cup sugar 1 level tsp cream of tartar ½ tsp soda 1 large cup flour Jelly Four eggs and one cup sugar beaten very lightly. Sift one level teaspoonful of cream of tartar and half teaspoonful of soda into one large cup of Capitola flour and add to the eggs, beating all five minutes. Bake in a quick oven in a large pan so it will be thin when baked. Turn out on a paper sprinkled with sugar. Spread quickly with jelly and roll. Did we eat it? Yes Would I make it again? Yes Notes: As you can see, I could not get it to roll. I think I spread the batter too thick.

1904 Croquettes of Peas The Blue Ribbon Cook Book 2 tbs butter 2 tbs flour 1 pint cream 1 egg yolk 2 cans of peas Salt and pepper Celery salt 1 tsp onion juice Melt butter and flour together, then add the cream and seasonings and the well-beaten yelk of egg, and then the peas, which have been put through a puree strainer. Pour out onto a platter to cool, roll into croquettes, and fry. Did we eat them: Most of them Would I make this again: Sort of Notes: This recipe didn't work for me at all. I needed barely any cream and had to add more flour which made them gummy. We liked the taste of the peas though. If I made this again I would use a combination of peas and potatoes and change up the recipe similar to other croquettes that came out well. For antique recipe collections visit: HearthRecipes.com

1920 Mystery Cookies with Lemon Raisin Filling Cakes Cookies and Confections California Home Economics Association Mysteries 1 cup sugar 1/2 cup shortening 1 egg 1/2 cup milk 3 1/2 cups flour 2 tsp cream of tartar 1 tsp soda 1 tsp vanilla Mix and roll thin and shape. Place cookies in greased pan and place a little filling on each, not allowing to spread over the edge. Place another cookie on top and press down edges. Bake in moderate oven. Did we eat them? Yes Would I make them again? Maybe For antique recipes visit HearthRecipes.com

1847 Cinnamon Snippi Doodles Mrs. Crowen's American Lady's Cookery Book Snippi Doodles 1 cup sugar 1 tbs butter 1 cup flour 1 tsp baking powder 1 tsp ground cinnamon 1 egg, beaten 1/2 cup milk Sprinkle of sugar Cream together one cup of sugar and a tablespoon of butter, then add one cup of flour, a teaspoon of baking powder, and a teaspoon of ground cinnamon; mix well and add one beaten egg and half a cup of milk. Spread very thin on a buttered baking sheet. When nearly done sprinkle the surface with sugar and when brown remove from the oven, cut into squares, and remove quickly with a knife. These are thin crisp cookies and unusually good. Did we eat them? Yes Would I make them again? Maybe For antique recipe collections visit: HearthRecipes.com

1915 Red Cabbage The Belgian Cook-Book Mrs. Brian Luck ½ a red cabbage A little water Salt and pepper 3-4 potatoes 5 lumps of sugar A bit of fat pork or gravy 1 dessert-spoonful vinegar Take half a red cabbage of medium size, chop it very finely and put it in a pan ; add a little water, salt, and pepper, three or four potatoes cut in fine slices and five lumps of sugar. Let it all simmer for two hours with the lid on. Then take off the cover and let it reduce. Before serving it, add either a bit of fat pork or some gravy, with a dessert-spoonful of vinegar. Stir it well before sending it to table. Mrs. Emelie Jones. Did we eat it? Yes Would I make it again? Yes

1922 Hard Egg Cookies & Jam Prague Chapter Book of Recipes HARD EGG COOKIES 8 hard-boiled eggs 1 lb sweet butter 1 cup sugar Flour Jam Boil hard eight eggs, then mash the yolks very good, add one pound sweet butter, one cup sugar and enough flour to make medium stiff dough. Then roll out thin, cut them the size of a small glass and put jam on top. Bake in quick oven. Mary Poch. Did we eat them? Yes Would I make them again? Yes For antique recipe collections visit: HearthRecipes.com

1912 Self-Frosting Lemon Pie Friday Club Menus 1 cup sugar 1 tbs flour Butter size of an egg Yolks of 2 eggs Juice and grated rind of 1 lemon 1½ cups milk 2 egg whites Pie crust Cream together one cup sugar, one tablespoonful flour, butter size of an egg. Then add beaten yolks of two eggs, juice and grated rind of one lemon, one and one-half cups milk. Stir in lightly the whites of two eggs beaten stiff and pour into a good-sized pie plate lined with pastry. Bake in a moderate oven to a beautiful brown. Mrs. E. E. Colburn. Did we eat it? Yes Would I make I again? Probably not HearthRecipes.com

1911 Lemon Pecan Cookies The Club Woman's Cook Book The Ramblers Club PECAN COOKIES 1 cup pecan nuts 2 tbs butter 1/4 cup sugar 1 egg 2 tbs milk 1 tbs lemon juice 1/2 cup flour 1 tsp baking powder Chopped nuts Flour 1 cup pecan nuts quite fine, 2 rounded tbsp. butter to a cream, 1/4 cup sugar, beat 1 egg light and add mixture with 2 tbsp. milk and 1 tbsp. lemon juice, 1/2 cup flour, with 1 level tsp. baking powder; add chopped nuts and enough more flour to make a stiff drop batter. Drop by tsp. on buttered tin. Mrs. M. G. Rodearmel. Did we eat them? Yes Would I make them again? Maybe For antique recipe collections visit: HearthRecipes.com

1915 Raspberry Jam Filled Cookies Benson Woman's Club Cook Book FRUIT COOKIES 1/2 cup butter 1 cup sugar 2 cups flour 1 tbs milk 2 eggs 2 tsp baking powder 1/2 tsp salt Flavoring Raspberry jam Mix all ingredients except raspberry jam. Roll thin and cut in rounds, 1 teaspoon jam on half the rounds. Cover with other half, press edges together. Bake as other cookies. Mrs. Louis Kolb, Omaha. Did we eat them? Yes Would I make them again? Yes For antique recipe collections visit: HearthRecipes.com

Pineapple Cookies 1922 Pineapple Cookies Delta Gamma Cook Book Lambda Nu Chapter Pineapple Cookies 3/4 cup butter, scant 2 1/2 cups flour 1 cup sugar 2 eggs 1/2 cup pineapple 2 tablespoons cream 1/2 cup pineapple juice 2 teaspoons baking powder, heaping 1 teaspoon vanilla Cream butter and sugar, add eggs, slightly beaten, then pineapple and juice. Sift into this flour and baking powder. Add cream and vanilla. Drop from spoon onto buttered pan and bake in moderate oven. If not stiff enough to make good drop cakes, add more flour. Irma Child Browne (Beta). Did we eat them? Yes Would I make them again? Yes For antique recipe collections visit: HearthRecipes.com

1909 Lunch Menu Good Housekeeping Family Cookbook Date Buns Cauliflower and Beet Salad Escalloped Chicken with Green Peppers and Tomatoes Shaker Pie Date Buns Bread dough Soft butter Chopped dates Roll light bread dough out quite thin, spread it with soft butter, and then with chopped dates. Roll the bread up and cut with a sharp knife into pieces half an inch thick, lay them in a buttered pan, let them rise until double in bulk, and bake in a hot oven. Did we eat it? Yes. Would I make it again? Yes Cauliflower and Beet Salad 1 head cauliflower 1 tbs lemon juice 2 tbs cold boiled beets 1 tbs parsley 1 tsp minced sorrel French dressing (oil and vinegar) Carrots and beets for garnish Boil a head of cauliflower in a piece of fine cheesecloth, until tender. Remove from the fire and break into flowerets, sprinkling with a tablespoon of lemon juice. When cold, arrange neatly in a dish, adding two tablespoons of cold boiled beets cut into dice, a tablespoon of chopped parsley and a teaspoon of finely minced wild sorrel. Mix them lightly with a French dressing, and garnish the base of the salad with a border of boiled carrots and beets, cut into fancy shapes. Did we eat it? Most of it. Would I make it again? No Escalloped Ohichen with Green Peppers and Tomatoes 1 lb chicken Butter 2 green peppers 1 large ripe tomatoe 2 boiled potatoes Bread crumbs Bone the legs of the chicken and cut into neat blocks. Prepare butter sauce and mix with fowl. Take two green peppers, cut in strips, one large ripe tomato and two boiled potatoes, cut them the same as the chicken; mix all together in the sauce and simmer thirty minutes. Pour the mixture in a baking dish, cover with fine bread crumbs, butter the top and bake a nice brown. Serve with baked new potatoes. Did we eat it? Yes. Would I make it again? Yes Shaker Mince Pie 3 quarts sour apples 1 quart beef A little butter 1 pound raisins 1 cup grape jelly or 2 cups grape juice 2 lbs sugar 1 tbs salt 2 tbs cinnamon 1 tbs each ground clove, ginger, and allspice 2 tbs grated nutmeg A little boiled cider or juice and grated rind of lemon To three quarts of sour apples, pared, cored and chopped, allow one quart of beef, boiled tender and chopped fine; if very lean put in a little butter. Add a pound of seeded and a pound of seedless raisins, one cup of grape jelly, or two of grape juice, two pounds of sugar, a tablespoon of salt, and cook all together until the apple is soft. When cool add two tablespoons of cinnamon, one each of ground clove, ginger and allspice, and two grated untmegs; the spices should be mixed together carefully before being added to the rest. If the mincemeat is not tart enough, flavor with a little boiled cider or the juice and grated rind of a lemon. More sugar or salt may be added if desired. For Antique Recipe Collections Visit: HearthRecipes.com

1916 Lemon & Raisin Monkeys Mary Jane's Cook Book The Boston Traveler Monkeys Sugar, 1 cup Butter, 1 heaping tablespoon Egg, 1 Sour milk, 2/3 cups Soda, 1 tsp Flour, 2 cups Lemon extract, 1 tsp Raisins Cream butter and sugar, add beaten egg and remaining ingredients in order given. Drop from spoon onto buttered floured pan, press three raisins into each (2 for eyes and one for mouth) and bake till lightly browned. M. D., Fitchburg. Did we eat them? Yes Would I make them again? No For antique recipe collections visit: HearthRecipes.com

1913 Dinner Menu Around-The-World Cook Book Mary Louise Barrol Washington Rolls Apple, Cress, and Celery Salad West India Pilau Sour Chicken Mocha Cake Washington Rolls Pastry flour, ¾ cup Sweet milk, ½ cup Sugar, 2 tbs Yeast-cake, ½ Salt, ¼ tsp Butter, 2 tbs Egg, 1 Grated lemon-rind Scald the milk, and add the sugar and salt, and let it cool. Add the flour and the yeast-cake, which has been dissolved in 2 tablespoons of lukewarm water. Cover, and let it rise overnight ; and then add 2 tablespoons of melted butter, 1 egg well-beaten, the grated rind of 1 lemon, and flour enough to knead. Let it rise again, and when light, roll out ½ inch thick, and shape it the same as rolls. Let it rise still another time, and when light, bake in a rather hot oven. Did we eath them? Yes Would I make them again? Yes Note: I used the amount of yeast as instructed on the jar I was using. APPLE, CRESS, AND CELERY SALAD Celery, Watercress, Apple, French dressing. Arrange on individual service plates, a bed of shredded celery and cress. In the center stand a tart tender apple, which has been pared, sliced and cored with a slender knife, so as to retain its original shape. Tuck a bit of the cress in the top of the apple, and pour over all a French dressing. Do not pare the apple till almost ready to serve, as it will discolor with waiting. West India Pilau Green peppers, 3 Onion , 1 small Boiled rice, 1 cup Stock or gravy, 1 pint Butter, 2 tbs Seed the peppers, cut them in pieces, and fry in the butter. Take them out, and fry the sliced onion in the same butter. Chop the peppers and onion, add the rice, and add the stock. Place it all in a deep dish and allow it to remain in the oven until very hot, when it is then ready to serve. Did we eat it? Yes Would I make it again? Yes SOUR CHICKEN (GERMAN) Chicken, Vinegar, Bay leaves, Cloves, Onion, Browned flour. Cut the chicken in pieces, stew it in salted water, until tender; and when the water has somewhat boiled down, pour in the vinegar, add a few bay leaves, cloves, and a small sliced onion. Boil until tender, and thicken the gravy with browned flour. Did we eat it? Yes Would I make it again? Yes Notes: It did not say how much vinegar. I put in only about 2 tbs. MOCHA CAKE Flour, 1 cup, Sugar, 1 cup, Eggs, 2, Milk, ½ cup cup. Butter, 2 tablespoons. Baking-powder, 1 teaspoon, Vanilla, 1 teaspoon. In making the layers, stir the sugar and eggs together, then add the flour. The milk and butter should be heated and put in last. Bake in 2 layers. This makes a small cake. Filling for Mocha Cake Confectioner's sugar, 1 cup, Cocoa, 2 teaspoons, Butter, 1/4 cup, Strong-made coffee, 2 tablespoons. Put the filling between the layers, and on top. Did we eat it? Yes Would I make it again? Yes For Antique Recipe Collections Visit: HearthRecipes.com

Curried Rice and Kidney Beans Recipe From: Telegram Conservation Cook Book (1917) ½ c rice 1 c kidney beans ½ c minced onion 4 T grated cheese 1 T salt ¼ t pepper 1 t curry powder ? t (dash) paprika 1 T drippings (sausage or bacon) Parsley for garnish Will serve 6 persons for .... $0.1925 or 3¼ cents a portion. Cook beans over night; boil in 4 quarts of fresh boiling water, to which has been added 1 t salt; cook until tender, which varies from 2 to 8 hours. Drain and keep in double boiler on back of stove or over simmerer. Cook rice as usual with 1 teaspoonful salt. Put drippings in frying pan, add onion, fry but do not brown. Mix curry powder with ½ cup of cold water. Add to onion, boil until it thickens slightly. Add salt, pepper and paprika to season, then add grated cheese. Cook but a few minutes longer or cheese will be stringy. Place beans in center of platter, rice around the edge and where they meet the onion and curry sauce. Sprinkle rice with paprika, garnish with parsley. Did we eat it? Yes Would I make it again? Yes but without the beans. For antique recipe collections visit: HearthRecipes.com

1883 Dinner Menu The Successful Housekeeper Macaroni, or Vermicelli Soup Stuffing with Sage and Onion Beets and Potatoes Red Cabbage Banana and Apple Tart Macaroni, or Vermicelli Soup. 2 small carrots 4 onions 2 turnips 2 cloves 1 tbs salt Pepper Marjoram, parsley, thyme Cooked or uncooked meat Water ½ lb macaroni or vermicelli Two small carrots, four onions, two turnips, two cloves, one tablespoonful salt; pepper to taste. Herbs—marjoram, parsley and thyme; any cooked or uncooked meat. Put the soup bones in enough water to cover them; when they boil, skim them and add the vegetables. Simmer three or four hours, then strain through a colander and put back in the saucepan to re-heat. Boil one-half pound of macaroni until quite tender, and place in the soup tureen, and pour the soup over it— the last thing. Vermicelli will only- need to be soaked a short time—not boiled. Did we eat it? Yes Would I make it again? Everone else seemed to like it more than I did. I would make it if asked but otherwise no. Notes: I did not add any meat. I used broth instead of the water. Instead of salt, I used some lemon pepper. Beets and Potatoes. Potatoes Young beets Salt and pepper Butter A little sweet cream or milk One of the most delicious ways to serve these early vegetables is this: Take new potatoes and young beets, boil until done in separate kettles, then slice into the dish in which they are to be put on the table; first put a layer of potatoes, sprinkled with pepper and salt and little lumps of butter, then a layer of beets, treated in the same way, and so on until the dish is full, then pour over all a very little sweet cream or milk. Did we eat it? Yes Would I make it again? Maybe Red Cabbage Red cabbage Butter Vinegar A little gravy Red cabbage sliced, thrown for fifteen minutes into scalding salted water and vinegar, then drained and fried five minutes with butter, and served with a little hot meat gravy. Did we eat it? Yes Would I Make it again? Yes Stuffing with Sage and Onion. 4 large onions 4 fresh sage leaves or 6 dry ones 4 tbs bread crumbs 1 tsp salt 1 tsp mustard 1 tsp sugar ½ tsp pepper 1 large apple ¼ of a nutmeg, grated Boil four large onions until tender; drain them from the water, and mince them finely with four fresh sage leaves, or six dry ones, four tablespoonfuls of bread crumbs, a teaspoonful of salt, a teaspoonful of made mustard, and a teaspoonful of moist sugar, one- half teaspoonful of pepper, a large apple, pared and cored, and a quarter of a nutmeg, grated, may be added, if approved. Did we eat it? Yes Would I make it again? Yes Notes I used a half of a loaf of bread instead of 4 tbs of bread crumbs. Banana and Apple Tart. Pie Crust Apples 3-4 bananas Sugar Melted butter White sugar to sprinkle Make crust of fine flour and fresh butter. Make little crust, but make it good. Slice apples fine and put in dish with three or four bananas sliced, only adding sugar and perhaps a little syrup, if you have got it. Cover crust over fruit; brush a little melted butter over top, strew white sugar on and bake twenty minutes or more, as required. Did we eat it? Yes Would I make it again? Maybe Note: Baked longer than 20 minutes. For Antique Recipe Collections Visit: HearthRecipes.com

1914 Creole Soup ½ dozen good-sized turnips ½ can tomatoes 2 tbs sweet red peppers (canned) ½ tsp allspice 1 sliced Bermuda onion 1 scant tsp salt 4 whole cloves 1 large tbs butter 1 pint (2 cups) rich milk 1 tbs flour Cream Baking soda Wash and cut into slices one-half dozen good-sized turnips, adding half a can of tomatoes, two tablespoonfuls of sweet red peppers (canned), half a teaspoonful of allspice, one sliced Bermuda onion, a scant teaspoonful of salt, four whole cloves, and a large tablespoonful of butter. Place these ingredients over the fire, covering with water, bring to the boiling point, and cook until the vegetables are very tender; now strain and keep hot where it will not boil. Heat a pint of rich milk in the double boiler, thickening with a level tablespoonful of flour moistened with a little cream; be sure that the cream sauce boils; turn the vegetable puree into a heated tureen, stir in a tiny pinch of baking soda to prevent curdling, and very gradually pour in the sauce, stirring constantly. Serve immediately. Did we eat it? Most of it Would I make it again? No For antique recipe collections visit: HearthRecipes.com

1914 Dinner Menu The Faulkner Cook Book The Faulkner Hospital Aid Association Cabbage Salad Coffee Muffins Cream of Beet Soup Carameled Carrots Chicken and Pineapple Glace Lemon Bread Pudding CABBAGE SALAD MISS BREWER Cabbage Apple Celery Mayonnaise Dressing Remove outside leaves of cabbage. Cut out center and chop. Mix equal parts of cabbage, apple, and celery, the last two cut fine ; moisten with Mayonnaise Dressing and place in the cabbage shell. Slit the shell and place in the slits quarters of red apples, skin-side out. Did we eat it? Yes Would I make it again? Yes Coffee Muffins Miss Susan L. Merriam 2 cups of flour 2 tbs of sugar 4 tsp of baking powder Salt 2 eggs 1 tbs butter 1 ½ cups cold coffee Mix and sift dry ingredients, then add eggs and coffee, and last the butter, melted. Did we eat them? Most of them Would I make them again? Probably not Notes: There is often very little sugar in old-fashioned muffins. These might have been really good with sugar. If I made them again I would add some. CREAM OF BEET SOUP MRS. S. W. ANDREW 2 beets 1 tbs butter 1 tbs chopped onion 1 tbs flour 1 pint hot white stock 4 pepper corns 1 blade of mace 1 tsp salt 1 pint hot milk 1 cup cream Scrub well and cook without cutting two dark-red beets. When tender drop into cold water for two or three minutes, then remove skin and rub through strainer. Cook one tablespoon of butter with one tablespoon of chopped onion for five minutes; add one tablespoon of flour and, when boiling, pour on slowly one pint of hot white stock; add four pepper corns, one blade of mace, one teaspoon of salt, and simmer ten minutes. Add one pint of hot milk, strained beet, and one cup of cream. Did we eat it? No Would I make it again? No CARAMELED CARROTS MISS ROSAMOND HILL SMITH 1-2 large carots Sugar 1 tbs butter Water Flour Cut one or two large carrots into very thin pieces, about two inches long. Put them into a saucepan, sprinkle well with sugar, and add one good tablespoon of butter. Pour on water enough to cover them and let them simmer until all but one tablespoon of the water has boiled away. Then sift a little flour over them and stir until it is all absorbed. This requires about two hours for cooking the carrots. Did we eat them? Yes Would I make them again? Yes CHICKEN AND PINEAPPLE GLACE MISS MARGARET MORSE Chicken breasts Pineapple Butter Chicken soup Take the breasts of young chicken and fry in butter twenty minutes. Slice Dole's Hawaiian pineapple in halves and fry in butter. Add a little chicken soup to the pan gravy and boil five minutes. Cut the chicken breasts in three parts and serve each on a half slice of pineapple in deep platter with the syrup poured over it. Did we eat it? Yes Would I make it again? Yes Lemon Bread Pudding Mrs. T. G. Rees 1 cup of bread crumbs, soaked 10 mintues in 1 pint milk Pinch of salt Yolks of 2 eggs ½ cup sugar, beaten with eggs 1 tsp butter Grated rind of 1 lemon Bake until firm, then partly cool. Mix the whites of two eggs, beaten stiff, with one-half cup of powdered sugar and juice of one lemon, and put on top. Brown in oven. Did we eat it? Yes Would I make it again? Yes For Antique Recipe Collections Visit: Hearth Recipes.com

Meat Balls with Horseradish Sauce 1 lb chopped steak 1 tsp salt 1/6 tsp paprika 1 onion Butter Horseradish sauce: ½ cupful horseradish ½ cupful cracker dust 1 tsp salt 1/16 tsp pepper ½ cup cream 1 tsp mustard ¼ cup vinegar 2 tbs powdered sugar One pound of chopped steak, one teaspoonful of salt, one-sixth teaspoonful of paprika, one onion. Chop meat and onion together, season, make into firm balls, sear in butter in saucepan, reduce temperature, turn balls often and serve rare. Horseradish sauce: one-half cupful of horseradish, one-half cupful of cracker dust, one teaspoonful of salt, one-sixteenth teaspoonful of pepper, one-half cupful of cream, one teaspoonful of mustard, one-quarter cupful of vinegar, two tablespoonfuls of powdered sugar. Mix salt and pepper, cracker dust, and horseradish. Make a paste of mustard and cream in a spoon, add it with cream to the mixture. Add full amount of vinegar if horseradish is fresh, and heat the materials in a double boiler. Serve hot. Did we eat it? Yes Would I make it again? Yes For antique recipe collections visit HearthRecipes.com

Claudia's Stuffed Egg Plant ½ large egg plant 2/3-1 tablespn. browned flour 1/3 cup boiled rice ½ cup fine cut celery 4 tablespns. tomato 3-5 truffles cut fine or 1 dozen chopped ripe olives or 3 or 4 soaked dried mushrooms 4 tablespns. grated onion (or 3 of chopped) 2 tablespns. oil or melted butter Salt 1 dozen chopped ripe olives may be used instead of truffles, or 3 or 4 soaked dried mushrooms chopped, or all may be omitted. Boil whole egg plant in unsalted water 20 m. Cut in halves lengthwise, or if only one piece is to be baked cut a little one side of the middle, using the larger piece for stuffing. The quantity of stuffing given is for one piece only. Scrape out the pulp with a spoon, leaving a wall ½–¾ in. thick. Chop pulp and mix with the other ingredients, using only half the oil or butter. Rub a little salt over the inside of the egg plant, press the stuffing in firmly, sprinkle with crumbs and chopped parsley and pour oil over. Bake in quick oven about ½ hour, covered when sufficiently browned. Did we eat it? Yes Would I make it again? Yes For antique recipe collections visit: HearthRecipes.com

1920 Luncheon Menu Mrs. Wilsons New Cook Book Mrs. W. H. (Betty Lyles) Wilson Pineapple Muffins Carrot Salad Macaroni & Sausage Brownies Pineapple Muffins 3 cups flour 3 tsp baking powder 2 eggs, beaten light ¼ cup butter, or fat ½ tsp salt ½ cup sugar 1 cup milk ¼ tsp soda, added to pineapple only ½ can shredded pineapple, strained Mix and cook same as any muffin batter. Did we eat them? Most of them Would I make them again? No Carrot Salad 1 cup raw carrots, peeled and diced 1 cup tomatoes, cut in small pieces 1 cucumber, cut in small pieces 1 onion, cut in small pieces 1 green pepper, cut in small pieces Mix with a small quantity of oil or cooked dressing, salt to taste, and serve cold on lettuce with a teaspoon of dressing on each serving. Other vegetables may be used if pre- ferred, as celery or beets. Did we eat it? Most of it. Would I make it again? Probably not. Macaroni & Sausage 1 cup macaroni 1 ½ cups cream sauce (see below) 1 cup bread crumbs, buttered 1 cup cheese added to sauce while hot Put cooked macaroni in pan, then sauce. Cover with bread crumbs and bake brown. Sauce: 1 ½ cups milk ¼ cup flour ¼ cup butter 1 tsp salt Dash red pepper Cook macaroni with cheese as directed. When almost ready to be taken from stove have some sausage balls of good country sausage made about size of marbles. Fry brown and put on top of macaroni. Let stand in stove to season and serve in baking dish garnished with parsley. Did we eat it? Yes Would I make it again? Yes Brownies 1 ½ cup brown sugar 1 scant cup butter 2 cups flour 2 tsp cinnamon ½ cup nuts 2 eggs beaten very light 2 tbs of buttermilk 1 scant tsp soda 1 cup chopped dates Drop in greased pan and bake. Did we eat them? Yes Would I make them again? Yes

Mashed Turnips and Potato 2 turnips Equal amount of boiled potatoes Butter Salt and pepper Peel and quarter 2 good-sized turnips, cover them with boiling water, and let cook until tender, which should be in from half an hour to three quarters; drain them in a colander, and press gently with a wire potato-masher to remove as much water as possible, then with them an equal quantity of boiled potatoes; add butter, pepper, and salt, and beat up very light before serving. Did we eat it? Yes Would I make it again? Yes For antique recipe collections visit: HearthRecipes.com

1920 Lunch Menu Mrs. Wilsons New Cook Book Mrs. W. H. (Betty Lyles) Wilson Orange Bread Vegetable Soup Pineapple and Sweet Potatoes Roast Leg of Pork Strawberry Jam Cake Orange Bread ½ yeast cake ½ cup lukewarm water 2 eggs well beaten 2 tbs melted butter 2 tbs fat 1 tsp salt 3 tbs sugar Grated rind of 3 oranges 1 cup of orange juice 4 light cups flour Dissolve yeast in the warm water and beat this with other ingredients, thoroughly together. After this is done add the flour and knead until elastic. Cover, allow to rise and make into loaves. Let the loaves rise and bake in hot oven. Did we eat it? Yes Would I make it again? Yes Vegetable Soup 1 qt stock 1 cup tomatoes ½ cup Irish potatoes ½ cup celery 1 onion ½ cup rice 4 pods okra 1 cup cabbage 1 carrot Chop all vegetables together. Ad to heated stock and cook until well done. If you haven’t stock, cook one soup bone util tender and add water. This makes a meal with bread and butter and light dessert. Did we eat it? Yes Would I make it again? No Pineapple and Sweet Potatoes 1 can pineapple 4 sweet potatoes ½ cup sugar Drain pineapple, cut in small pieces, cook potatoes and cut in pieces. Cook juice of pineapple with one tablespoon of butter and one tablespoon of flour until thick, adding one-half cup sugar, mix fruit and potatoes in baking dish and pour over this the syrup. Run in stove to season and brown. Did we eat it? Yes Would I make it again? Yes Notes: I had only fresh pineapple. I combined the pineapple and sweet potatoes in a baking dish and cooked in the oven. Everybody liked the combination. Roast Leg of Pork 1 leg pork 2 tsp salt 2 tbs vinegar 1 tbs butter or olive oil ½ tsp cayenne 2 tbs ground sage Rub pork with vinegar, salt, pepper and sage. Wrap pork in linen cloth, dipped in vinegar, let stand several hours, keeping the cloth damp. Rub with oil and flour, then roast, allowing twenty-five minutes to the pound. Did we eat it? Yes Would I make it again? Yes Strawberry Jam Cake 3 eggs ¾ cup butter ¾ cup jam 1/3 cup buttermilk 2 ½ cups flour 1 tsp soda 1 tsp cinnamon Cream the butter and half of sugar. Color pin with color paste. Beat yolks light with the other half cup sugar; add to butter and sugar. Put soda in milk; add with a little flour, and then the whites and rest of flour, then cinnamon. Lastly fold in the jam. Bake in layers or one sheet. Cover with white or green icing and makr in squares. Put a fresh strawberry on each square if in season. Did we eat it? Some of it. Would I make it again? No

Hungarian Goulash 2 large carrots 1 rutabaga 3 potatoes 6 medium-sized onions 6 tomatoes 6 bay leaves 1 green pepper 2 large apples Butter Flour ½ cup brown sugar Juice of 2 lemons Peel and cut into large pieces 2 large carrots, 1 rutabaga, 3 potatoes; add 6 medium-sized onions, let cook until nearly tender, then add 6 tomatoes, 6 bay leaves, 1 green pepper, sliced, and 2 large apples, peeled and sliced. Cook until tender, add good-sized piece of butter and thicken with browned flour, then add ½ cup brown sugar and juice of 2 lemons. Did we eat it? Yes Would I make it again? Yes For antique recipe collections visit: HearthRecipes.com

1909 Breakfast Good Housekeeping Family Cook Book Pumpkin Waffles Eggs au Gratin Fig Fritters Pumpkin Waffles 1 cup mashed, seasoned pumpkin 1 egg 1 cup warm cream ½ a yeast cake ½ cup lukewarm water 1 tbs melted butter 4 cups sifted flour Milk Pinch of powdered mace and ground ginger Take one cup of mashed and seasoned pumpkin, carefully drained, and add one well beaten egg, one cup of warm cream, half a yeast cake dissolved in half a cup of lukewarm water, one tablespoon of melted butter and four cups of sifted flour; thin to a rather thick batter with sweet milk; allow it to rise until light and then beat down, adding a pinch of powdered mace and ground ginger; again let it rise for twenty minutes and bake in heated waffle irons to a golden brown; dip the waffles while hot in melted butter and roll in equal parts of cinnamon and pulverized sugar. Did we eat them? Yes Would I make them again? Probably not. Eggs au Gratin 3 raw egg yolks ¼ cup soft, fresh bread crumbs 2 tbs softened butter 1 tbs chopped chives 3 chopped sardines 2 sprigs parsley Salt and pepper 6 eggs Mix together three raw egg yolks, a quarter of a cup of soft, fresh bread crumbs, two tablespoons of softened butter, one tablespoon of chopped chives, three chopped sardines, two sprigs of parsley chopped, and a light dusting of salt and pepper. Spread this mixture in the bottom of a baking dish and place in a slow oven until set; then break over it six eggs, dust them with salt and pepper and bake until done. Did we eat it? Yes Would I make it again? Yes Notes: I did not add the sardines. Fig Fritters 2 eggs 1 cup milk 1½ cups graham flour 1 tbs melted butter ½ tsp salt 1 cup chopped figs ½ cup boiled rice Nutmeg Cinnamon 1 tsp baking powder Fat to try For one dozen of these delicious fritters, take two eggs, separating the whites from the yolks, add to the yolks one cup of milk, one and one-half cups of graham flour, one tablespoon of melted butter, one-half teaspoon of salt, one cup of chopped figs and one-half cup of boiled rice stirred in; flavor with nutmeg and a little cinnamon, then stir in the beaten whites and one teaspoon of baking powder; fry in deep fat and serve with a boiled icing sauce. Did we eat them? Most of them Would I make them again? Probably not For antique recipe collections visit: HearthRecipes.com