1921 Menu: Baked Bean Pie, Potatoes with Cheese and Baked Apple

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