Timeless Flavors: Classic Recipes from the Past

The Victorian Age ends, and the Gilded Age begins. Skirts are getting shorter, and many middle- and upper-class women have cooks and servants. World War I brings sacrifices both on the front and in the kitchen. 

Eggs à la Goldenrod

• 1 Cupful of Rice 
• 4 Hard-Boiled Eggs 
• 2 Tbsp Butter 
• 2 Tbsp Flour 
• 1 Cup Milk 
• 1 Tsp Salt 
• Dash of White Pepper 
• Dash of Paprika 

Wash the rice and boil for twenty-five minutes. Drain, blanch, spread it on the platter, and sprinkle it with one teaspoonful of salt. Make a sauce of butter, flour, and milk. Chop the whites of the eggs very fine and add the sauce. Pour the cream sauce on the rice. Garnish the rice with grated egg yolks, parsley, and paprika. 

Ladies’ Home Journal, April 1916 

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Escalloped Eggs

• 4 Hard-Boiled Eggs
• 2 cups Cold Boiled Ham
• 1 Cups Cream Sauce
• 2 Cups Bread Crumbs
• 2 tbsp Milk

Make the cream sauce as usual. Brush a casserole dish with bacon drippings, or butter; cover the bottom with one-third of the bread crumbs; cut two eggs into rounds, and place on the crumbs; cover with half of the ham and half of the cream sauce; add half of the remaining bread crumbs, the other two eggs sliced, the rest of the cream sauce, ham and the bread crumbs , which have been moistened with the milk. Bake in moderate oven for twenty minutes.

The Ladies Home Journal, April 1916

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Spanish Omelet

• 4 Eggs
• 2 cups Strained Tomatoes
• ½ C. Finely Cut Onion
• 2 tbsp of drippings or oil
• 2 tbsp Green Pepper
• 1 tbsp Cut Parsley
• 1 tsp Salt
• 1 tbsp Flour

Separate the eggs; beat the whites until dry, then the yolks, adding four tbsp of milk or water; add the well beaten yolks to the whites and mix lightly. Have a large pan hot, put in the oil, pour in the egg mixture, and place over a slow fire; cook until set. If the oven is hot, put the Omelet in; otherwise leave the pan on a slow fire and cover for a few; it will puff up and cook through. Cover the omelet with sauce, double over, put on platter and pour the rest of the sauce around. For sauce: Put one tbsp of oil or drippings, into a pan; add the onion and boil for a few minutes; then add the tomatoes, salt and green peppers; boil for five minutes; add the flour which has been mixed with a little cold water. Half a cupful of chopped mushrooms may be added if desired, or a little spice.

The Ladies Home Journal, April 1916

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Tea Dainties

• Two cups of corn flakes
• one-half cup of sugar
• one cup of cocoanut, either fresh or preserved
• one egg, well beaten
• teaspoonful of vanilla

Drop in teaspoonsfuls, allowing them to remain uneven. Bake in a moderate oven to a delicate brown. These may varied indefinitely by substituting nuts and various dry cereals for that given.

American Cookery August/September 1919

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Parkerhouse Rolls

• 1 cup Milk (scalded and cooled)
• 1 Cake of yeast
• ¼ c. lukewarm water
• 2 tbsp butter
• 2 tbsp Sugar
• 1 ½ tsp salt

Dissolve the yeast in water, melt the butter in scalded milk; combine all the ingredients except the flour. Add the flour. Add the flour gradually, beating vigorously until no more flour can be beaten in. Cover, and allow to rise until it is three times the original bulk. Roll out half an inch thick, cut, spread one side with butter and fold over. Put into buttered tins to rise, placing about an inch apart. Butter the tops, bake. When light, in a hot oven for fifteen or twenty minutes.

Ladies Home Journal, February 1916

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War Cake

• 2 cups sirup
• 6 tbsp fat
• 2 eggs
• ½ cup milk
• 1 tsp. vanilla
• 1 tsp salt
• 2 5/8 cups barley flour (5/8 cup equals 10 level tbsp
• 5 tsp baking powder
• 1 ¾ cup corn flour

Beat sirup and fat, together until very light. Add unbeaten eggs, and beat into fat and sirup mixture. Add milk and vanilla, and dry ingredients, which have been sifted together. Bake in a moderate oven. This makes two large loaves or four layers.

Spices, fruits or chocolate may be used to give added flavor.

Woman’s Home Companion “Sugarless Sweets” October 1918

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Holiday Pudding

• ½ cup shortening
• 1 ¼ cups corn sirup
• 2 tbsp molasses
• 22 eggs
• 1 cup grated raw carrots
• 1 cup grated raw potato
• ½ tsp cloves
• ½ tsp nutmeg
• ½ tsp cinnamon
• 1 tsp salt
• 1 tsp baking powder
• 1/3/4 cups barley flour
• ½ tsp baking soda
• 1 ½ cups chopped raisins and dates
• 1 cup chopped nuts

Warm shortening, sirup, and molasses, and mix. Beat eggs and add to the mixture. Add vegetables. Sift dry ingredients and add with fruit after dredging with flour. Steam three hours. Recipe will fill two one pound baking powder cans. Serve with French sauce.

Woman’s Home Companion “Sugarless Sweets” October 1918

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French Sauce

• 1 egg
• 1 cup corn sirup (light)
• ½ cup water
• 1 tbsp cream
• 1 tsp vanilla
• 1/8 tsp salt

Beat egg until very light: pour on gradually the hot corn sirup and water while beating with an egg beater. Add cream, vanilla and salt and serve at once.

Woman’s Home Companion “Sugarless Sweets” October 1918

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Steamed Barley Pudding

• 1 egg
• 1 cup molasses
• 1 cup sour milk
• 1 tsp soda
• ¾ cup corn meal
• 1 cup barley flour
• 1 cup chopped raisins’1/ tsp salt

Beat egg, add molasses, milk and soda dissolved in a little cold water. Sift corn meal and barley flour and salt together and combine with first mixture. Add chopped raisins and pour into well-greased baking powder tins or popover cups., If the latter are used. Cover each cup with a well-greased paper. Steam two hours.

Woman’s Home Companion “Sugarless Sweets” October 1918

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Indian Coconut Pudding

• 1 quart milk
• 1 cup corn meal
• 1 tsp salt
• ½ cup sirup
• ½ cup shredded cocoanut
• ¼ tsp cinnamon
• ¼ tsp mace

Heat the milk to boiling point. Add corn real, stirring constantly. Cook ten to fifteen minutes. Add other ingredients. Bake in a greased pan in a cool oven for one hour.

Woman’s Home Companion “Sugarless Sweets” October 1918

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Apricot Ice

• 1 cup corn sirup
• 2 cups apricot pulp and liquid
• 1 cup water
• 2 tbsp lemon juice

Soak apricots in a small amount of water overnight. Cook until soft. Mash and put through the colander. Mix well with other ingredients and freeze. Ice may be made in a great variety from all kinds of fruits. The fruit may be made into a puree. Corn or other sirup added to sweeten, and when the fruit is not sufficiently tart, lemon juice. Combinations of different fruits may be used to obtain additional flavors.

Woman’s Home Companion “Sugarless Sweets” October 1918

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Grape Sherbet

• 1 tsp gelatin
• 1 tbsp cold water
• ¾ cup grape juice
• 1 cup of corn sirup or ½ cup honey
• 2 tbsp lemon juice
• ½ cup water

Soak gelatin in one tablespoon of cold water, dissolve it in boiling sirup and water. Let Mixture cool, add grape juice and freeze.

Woman’s Home Companion “Sugarless Sweets” October 1918

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Ox Tail Soup

• 1 Oxtail
• ½ cup ground rolled oats
• 2 ½ tsp salt
• 2 tbsp fat
• 2 cups canned tomatoes
• 4 cups water
• Bit of bay leaf
• 1 onion
• 1 green pepper
• ½ cup carrot
• ¼ cup onion
• ¼ cup turnip
• 1 tsp table sauce *
• 1 tsp celery salt
• 1 teaspoon beef or vegetable extract

Cut the ox tail in pieces, wash sprinkle with ground rolled oats and salt and sauté in fat until brown. Cover with tomato and water, add bay leaf, one onion cut in thin slices and one-half green pepper cut in strips. Boil fifteen minutes., then cook in fireless cookier overnight. Remove meat from bones and rub soup through a sieve. Cut onion in slices to make one-fourth cup, cut half green pepper, carrot and turnip in fine strips and cook in water to cover until soft. Add vegetables and water to soup with meat from the ox tail and table sauce, celery salt and beef extract. Reheat and serve * most likely a brown meat sauce that preceded A-1 Steak Sauce.

Woman’s Home Companion October 1918

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Spareribs With Spinach

• 1 quart dried spinach
• 1 pound fresh spareribs
• ¾ cups hominy
• 1 tsp salt
• Few grains soda
• 3 eggs
• 1/3 cup milk
• 1 tablespoon drippings
• 1 tablespoon corn flour

Soak spinach several hours in cold water to cover. Wash spareribs, cover with cold water, bring to boiling point and cook gently., In a shallow pan put three cups of boiling water, add hominy and one-half teaspoon salt. Stir and cook until thick and place pan in steamer over spareribs and cook one hour. Drain spinach, put in kettle with spareribs, a few grains soda, and one-half teaspoon salt. Wash three eggs, lay on top of the spinach, and cook about thirty minutes, having the hominy on top of kettle as before. Drain spinach, place in canter of hot platter, over this arrange the spareribs out in individual servings. To liquor add milk to make one cup. Melt dripping, add milk to make one cup. Melt dripping, add corn flour and the liquor, stir until it boils, season to taste with salt and pepper., Arrange hominy as a border around the spinach and spareribs, garnish with hard-boiled eggs cut in quarters and pour the sauce over all.

Woman’s Home Companion October 1918.

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Ragout of Lamb

• ½ cup dried peas
• 1 pound lamb flank
• 1 quart cold water
• 2 sliced onions
• 1 teaspoon salt
• 3 cups potato cubes
• 1 cup carrot dice
• 3 tbsp barley flour
• 2 tsp Worcestershire sauce
• 2 tsp catsup
• 2 tsp lemon juice
• 2 tsp chopped parsley
• Pepper
• Paprika

Pick over peas and soak overnight in cold water to cover. Wipe lamb flank, remove bones, cut meat in small pieces and brown in frying pan with the sliced onions. Cover bones with one quart cold water, add soaked peas, bring to boiling point and add the meat. Cook until meat and peas are almost tender; add salt, potato cubes and carrot dice, and cook until vegetables are soft. Mix barley flour with one-third cup cold water, add to the mixture, stirring carefully, and cook five minutes. Add Worcestershire sauce, catsup, lemon juice, parsley, and salt, pepper and paprika to taste. Serve at once.

Woman’s Home Companion October 1918

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The Roaring 20s roar in with abundance and excess. Electrical appliances in the kitchen make life easier. Champagne cocktails are the rage, and finger foods like devilled eggs, tea sandwiches, salted nuts, prawn cocktail, and canapés. 

Quick Raisin Bread

• 1/3 Cup Brown Sugar 
• 1/3 Cup Molasses 
• 1 ½ Cups Milk 
• 1 ¼ Cups Graham Flour 
• ¼ Cup Bran 
• 1 ½ Cups White Flour 
• 2 Tbsp Baking Powder 
• 1/3 Tsp Baking Soda 
• 1 ½ Tsp Salt 
• 1 Cup Seedless Raisins

Mix brown sugar and molasses, and add milk. Add graham flour and bran, then add white flour sifted with baking powder, soda, and salt. Mix well and add raisins, beat thoroughly, and pour into a greased bread tin. Bake 1 ½ hours in a slow oven or at 275 degrees F.  

Woman’s Home Companion, July 1928 

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Hot Barbecue Sauce

• ½ pound butter
• 2 ½ cups water
• ¼ cup vinegar
• 1 tsp mustard
• 1 tbsp sugar
• 2 ½ tsp salt
• 2 tsp chili powder
• ¼ tsp red pepper
• ½ tbsp Worcestershire sauce
• ½ teaspoon tabasco sauce
• 2 ½ tsp black pepper
• ¼ onion, chopped fine
• ¼ garlic chopped fine

Put ingredients in saucepan, mix thoroughly and simmer ½ hour. Use to baste roast and season barbecue sandwich.

Woman’s Home Companion July 1928

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Peanut Butter Soup

• 1 pint Milk
• 1 slice onion
• 4 tbsp peanut butter
• 2 tbsp flour
• Vegetable water
• 1 tsp salt
• Few grains pepper

Scald milk with onion and flour and when well blended, add the scalded milk, stir until thick and smooth, return to double boiler, cover and cook 15 minutes. Before serving add water drained from vegetables, but not more than 2 cupfuls. Add salt and pepper to taste.

Woman’s Home Companion July 1928

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Mocha Tart Cake

Separate 4 eggs; beat yolks until very light; add 21 tbsp essence of mocha (espresso powder) a few grains of salt, and 1 cup granulated sugar gradually, beating continually; add 1 cup flour and 1 teaspoon Royal Baking Powder sifted together; fold in stiffly beaten whites of eggs; mix thoroughly without beating. Spread on two well buttered layer cake pans and bake in moderate oven ten to 15 minutes, starting at 300 degrees Fah. And increasing temperature last half of baking to 375 degrees Fah. Whip one-half pint cream; sweeten with one half cup powdered sugar and flavor with mocha essence. Spread between layers and on top of cake.

Good Housekeeping January 1928

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Orange Tea Cakes

• 2 Cups sifted Swan’s Cake Flour
• 4 tsp. baking powder
• 2 tbsp butter or other shortening
• 1 cup sugar
• 1 tbsp orange rind
• 1 egg unbeaten
• 1/4 cup milk
• ½ cup orange juice

Sift flour once, measure, add baking powder and sift three times. Cream shortening, add sugar and cream together thoroughly. Add egg and beat until light and fluffy. Stir in orange rind. Add sifted flour and baking powder to creamed mixture alternately with milk and orange juice. Beat after each addition until smooth. Fill muffin tins two-thirds full. Bake in moderate oven ( 350 degrees fah.) for 25 minutes. Makes 12 large or 18 small cakes. For variety, cover with frosting containing 4 tbsp of preserved or candied ginger, chopped.

Good Housekeeping January 1928

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Kentucky White Cake

• ½ cup Crisco Shortening
• 1 ½ cups sugar
• 3 cups pastry flour
• 2 tsp baking powder
• 1 cup milk
• 1 tsp flavoring
• ½ tsp salt
• 4 egg whites

Cream Crisco and sugar thoroughly. Sift together flour, baking powder and salt. Add flavoring. Then fold in stiffly beaten egg whites. Turn batter into three well-greased layer cake pans and bake in moderate oven (375 degrees Fah.) 15 to 20 minutes. Loaf cake needs to bake 1 hour or more at the same temperature, according to the size of the pan.

Good Housekeeping February 1928 (from Crisco advertisement)

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Georgia Doughnuts

• 2 eggs
• 1 cup sugar
• 1 tbsp Crisco shortening
• 3 tsp baking powder
• ½ tsp nutmeg
• ½ tsp soda
• 3 cups pastry flour
• 1 cup sour milk
• ½ tsp salt

Beat eggs very light then heat in sugar. Add Crisco. Beat soda into sour milk and add to first mixture. Last add flour sifted with nutmeg, baking powder and salt, adding more flour to roll. Cut and fry in hot Crisco shortening at 350-360 degrees Fah. And turn each doughnut as it rises to the surface. (To make these with sweet milk, follow the same method, but omit soda.) When done drain on soft paper. Makes about 30 doughnuts.

Good Housekeeping February 1928 (from Crisco advertisement)

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The bubble bursts, and the great depression sets in. The excess of the roaring twenties is replaced with soup kitchens. Candy bars become popular because, for a few cents, they are looked upon as a meal substitute.

Topsy-Turvy Pudding

• ¼ Cup Crisco Shortening 
• ¾ Cup Sugar 
• 1 Egg 
• 1 ½ Cups Flour 
• ½ Tsp Salt 
• 2 Tsp Baking Powder 
• ½ Tsp Ginger 
• ½ Cup Apricot Juice 

For caramel: 

• ¼ Cup Crisco Shortening 
• ½ Cup Sugar 
• ¼ Cup Almonds or Walnuts 
• 1/8 Tsp Salt 
• 1 Cup Dried Apricots Soaked Overnight in 3 Cups Water 

Blend shortening with sugar and egg until fluffy. Add sifted dry ingredients alternately with ½ cup apricot juice (see above). Beat 1 minute. 
 
Caramel: Melt shortening slowly in a heavy skillet. Add sugar, stir until melted. Remove from heat. Put a nut meat in the hollow of each apricot. Place apricots, with round sides up, on the caramel. Pour in batter. Bake in a moderate oven (350 degrees F.) 30 minutes. While hot, turn out upside down on a plate. Serve warm – plain or with ice cream.  

Woman’s Home Companion, October 1932 

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Flapper Jacks

• 2 cups flour
• ½ tsp salt
• 1 ½ tsp baking powder
• 2 cups milk
• 1 beaten egg
• 2 tbsp melted Crisco shortening
• ½ cup grated cheese

Mix and sift dry ingredients. Add egg, milk, Crisco shortening. Mix well., Melt enough Crisco in skillet to cover bottom. Make 6 large thin pancakes about 5 inches across. Brown on both sides. Put meat filling (see below) in center of each pancake. Lap pancakes into rolls. Sprinkle with cheese. Put rolls in hot oven (400 d. F) or in broiler, until cheese melts.

Woman’s Home Companion October 1932

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Spicy Fig Roll

• ½ lb. dried figs
• 1 ½ cups warm water
• 1/3 cup sugar
• 2 slices lemon, chopped
• 1/ cup vinegar
• ½ tsp cinnamon
• ¼ tsp cloves
• 1 ½ cups flour
• ½ tsp salt
• ½ cup shortning
• 4-6 tbsp cold water

Chop figs. Soak in warm water 1 hour. Add other ingredients. Cook slowly 20 minutes until thick. Cool. Then make pastry. Sift flour and salt. Cut in shortening coarsely. Add just enough water to hold dry ingredients together. Roll out. Spread with fig filling. Roll like jelly roll. Put roll, pieced side down. In pan greased with shortening. Prick top. Bake in hot oven (425 d. Fah) 20 minutes. Serve hot with foamy sauce: Beat 1 egg lightly and slowly add 2/3 cups brown sugar. Add 1/8 tsp salt, 2 tbsp lemon juice., 3 tbsp hot water beating all the time. Cook over hot water. Stir until slightly thickened. Serve hot.

Woman’s Home Companion October 1932

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Louisianna Put-Together

• ¾ lb. Flank Steak or left-over beef roast)
• 4 tbsp shortening
• 3 onions, sliced
• 1 green pepper, sliced
• 1 cup leftover cooked vegetables
• 1 cup diced celery
• 1 cup tomato soup
• 1 ½ tsp salt
• 1/8 tsp pepper
• 8 stuffed olives, sliced
• 1 cup rice

Cut meat in very thin slices. Heat skillet, melt shortening: fry meat rapidly until brown and crisp. Remove meat. Cook onion and pepper until soft. Add tomato soup, meat , celery, seasonings. Simmer until onions and celery are tender., Add left-over vegetables (peas, string beans or carrots) and olives. Serve with steamed rice. To steam rice: put washed drained rice into top of double boiler with 1 quart boiling, salted water. Boil rapidly 5 minutes. Cover. Place over boiling water. Cook until rice absorbs water and is tender.

Woman’s Home Companion October 1932

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Bargain Roast

• 1 ½ Lb. Flank steak
• 3 tbsp shortening
• 1 tsp salt
• 1/8 tsp pepper
• ¼ tsp paprika
• 4 medium potatoes, sliced
• 1 onion, chopped fine
• 1 bay leaf
• 1 ½ cups hot water

Cut deep pocket in side of steak. Mix seasonings. Sprinkle potatoes with half of seasonings and onion. Stuff steak with potatoes- dot them with shortening. Skewer or sew up pocket. Heat heavy skillet; add shortening. Brown steak briskly. Add water, seasonings., bay leaf. Cover. Bake in moderate oven (350 degrees F.) an hour, or until tender. Thicken gravy with 1 tbsp flour blended with cold water. Serve with Spiced Cabbage: Cut cabbage fine. Cover with cold water. Bring to boil. Drain. Melt 3 tbsp shortening in saucepan, ad cabbage and 1 tart chopped apple. Cover. Cook slowly 20 minutes. Add ¼ cup hot water. 1/3 cup vinegar. 1 teaspoon salt, ¼ cup sugar, 6 whole cloves. Cook until tender.

Woman’s Home Companion October 1932

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Yankee Hash

• 3 tbsp shortening
• 2 tbsp chopped onion
• 1 cup milk or water
• 2 cups chopped corned beef (cooked)
• 2 cups cubed boiled potatoes

Melt shortening in frying pan. Add onion. Brown slightly. Mix other ingredients. Add to onions. Mix thoroughly. Then spread out evenly. Cook slowly. As bottom browns, keep lifting and cutting it in, so that crusty bits are worked through hash. Just before removing from skillet, fold hash over like an omelet. Serve with – Fried Apple Rings: Select 2 or 3 large cooking apples. Cut into ½ inch slices. Core. Melt 3 tbsp shortening in skillet. When hot, add apple rings. Fry on both sides until nicely browned., Sprinkle with powdered sugar. Fill centers with jelly.

Woman’s Home Companion October 1932

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Boston Belles

• 3 medium-sized potatoes
• 1 cup dried codfish
• 1 beaten egg
• ¼ cup milk
• Shortening for deep frying

Pare and cube potatoes. Add codfish. Cover with water. Bring to boil. Drain. Add fresh water. Cook until tender. Drain and mash. Add egg and milk. Drop by tablespoons into deep hot shortening heated to 375 degree fah. Fry until brown. Drain on absorbent paper. Serve with egg sauce: Blend 2 tbsp shortening with 2 tbsp flour. Stir in 1 cup hot milk. Cook slowly until thick. Stir to keep smooth. Before serving, add 2 chopped hard-cooked eggs and seasonings to taste.

Woman’s Home Companion October 1932

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Our food supply lines are endangered. Rationing of food becomes the norm. Women are encouraged to grow “Victory Gardens” in their back yard to supplement their families’ meals. 

Scotch Toffee

• 1/3 Cup Fortified Margarine or Butter, Melted 
• 2 Cups Rolled Oats (Quick or Regular, Uncooked) 
• ½ Cup Brown Sugar 
• ¼ Cup Dark Corn Syrup or Honey 
• ½ Tsp Salt 
• 1 ½ Tsp Vanilla 
• 1 Cup Semi-Sweet Chocolate Chips or Pieces 
• ¼ Cup Finely Chopped Nuts 

Pour melted margarine over rolled oats. Mix thoroughly. Add brown sugar, corn syrup, salt, and vanilla; mix until combined. Pack firmly into a well-greased 8″ square or 7″ X 11″ pan and bake in a hot oven (450 degrees F) for 12 minutes, or until a rich brown color. (Mixture will be bubbling) Place on a wire rack, let stand until completely cold. Loosen edges, turn the pan over, and strike firmly against the table top until the candy is loosened. Melt the chocolate, and spread it on top of the candy. Sprinkle with finely chopped nuts. Chill in the refrigerator until the chocolate hardens. Cut into small squares or bars. Make 36 pieces.  

American Cookery, April 1945

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Deep-Dish Meat Pie

• 3 cups diced cooked beef, lamb or veal
• Salt, pepper
• 4 tbsp flour
• 4 tbsp lard
• 2 large onions
• 2 cups cooked dice potatoes
• 1 cup cooked peas
• 1 cup cooked diced carrots
• Hot water

Season meat. Dredge in flour. Brown in hot fat. Add minced onion and brown. Add vegetables and pour into deep, wide casserole. Add hot water or thin gravy to cover. Bake in hot oven (400 degrees Fah.) for 15 minutes while making pastry. Top with pastry strips and bake in 425 degree fah. Oven for 2- minutes or until browned. Serves 8.

American Cookery April 1945

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Tossed Spaghetti With Cheese And Herb Sauce

• 1 lb. Spaghetti
• 1 onion
• 4 or 5 whole cloves
• 4 tbsp fortified margarine
• ¼ tsp thyme
• ½ tsp garlic salt (optional)
• 1 bunch watercress
• ¼ cup grated cheese

Cover spaghetti with boiling salted water. Add the onion, studded with whole cloves. Cook until tender – 8 or 10 to 15 minutes, depending upon spaghetti and degree of softness desired. Drain well. Melt margarine; add thyme and garlic salt if desired. Pour over top of cooked spaghetti. Add watercress or parsley and the cheese. Toss together until spaghetti is well dressed. Serve at once. Serves 4 generously.

American Cookery November 1941

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Feather Cookies

• 1/3 cup fortified margarine or Shortening
• 1/3 cup sugar
• 1 egg, separated
• 1 1/ cup sifted flour
• 1 ¼ tsp. baking powder
• 1/8 tsp. powdered mace
• ¼ tsp salt
• 1 to 2 tablespoons milk
• Caraway seeds

Cream together margarine and sugar. Add egg yolk and beat until creamy. Add dry ingredients, sifted together, and milk, as needed to make a stiff dough easy to handle. Knead well. Chill. Roll to 1/8 “ thickness and cut into rounds or shapes. Add 1 tbsp cold water to egg white and brush on top of cakes. Sprinkle with caraway seeds. Bake on greased cookie sheet in moderate oven (350 degrees F.) 12 to 15 minutes. Yield: 2 dozen cookies

American Cookery November 1941

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Sea-Food Pie

• 2 cups shrimps, cooked or canned
• 2 cups flaked crabmeat, cooked or canned
• 1 cup oysters or 1 cup cooked white fish
• ¼ cup butter
• ¼ cup flour
• 2 cups milk
• 1 tsp. salt
• ¼ tsp pepper
• ½ cup pimento, chopped
• ¼ cup parsley, chopped
• Fancy top crust, baked

Prepare the shrimp and cut in pieces; flake the crab and the white fish, if it is used in place of the oysters; or heat the oysters until the edges curl. Melt butter, stir in the flour gradually. Add milk, stirring constantly until smooth. Season with salt and pepper and add the pimento and Parsley. Add the sea foods to the sauce and heat thoroughly over hot water. When ready to serve, place in a warm serving dish and top with a fancy crust previously baked.

For the fancy top crust, use a rich pastry, cut to the desired size; decorate with a star cutter. Bake; reheat and use. This type of pie may all be prepared in advance. Additional filling and top crusts may also be in readiness!

American Cookery November 1941

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Shrimps with Coconut Milk (From Brazil)

• 3 onions
• Cooking oil
• 4 tomatoes
• 1 green pepper
• Salt and pepper
• 1 coconut
• 3 eggs, separated
• 1 pound large shrimps

Chop the onions and cook in a small amount of oil, add the tomatoes, green pepper, salt and pepper to taste, and allow to simmer until the mixture can be pressed through a sieve. Grate the meat from the coconut and squeeze through cheesecloth to extract the milk. Placer the shrimps in a saucepan with the strained tomato mixture and coconut milk; boil for three minutes. Stir in the egg yolks and cook until the sauce thickens. Beat the egg whites until stiff, add to the sauce after it has been slightly cooled. Place the mixture in a baking dish and cook in a slow oven until firm.

American Cookery November 1941

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Honeyed Apples And Cranberries

• 6 medium-sized apples
• ½ lb. (2 ½ cups) cranberries
• 1 ¾ cups water
• ½ cup honey
• 1 ½ cups sugar
• ¼ tsp salt
• 2 cinnamon sticks

Pare and core, the apples and place in a flat-bottomed pan. Add the cranberries and water and simmer five minutes, turning the apples once during the cooking period. Add the remaining ingredients. Simmer fifteen to twenty minutes longer, or until the apples are tender. (Turn the apples carefully during cooking so they are evenly red.) Remove the apples to the dish in which they are to be served, skim the cranberry sauce, and pour around the apples. Cool. Cover tightly and store in the refrigerator until ready to use. Approximate yield: eight to ten portions.

American Cookery November 1941

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Honey Apple Crisp

• 4 cups sliced apples
• ¼ cup sugar
• 1 tbsp lemon juice
• ½ cup honey
• ½ cup flour
• ¼ cup brown sugar
• ¼ tsp salt
• ¼ cup butter
• ¼ cup walnuts (if desired)

Spread the sliced apples in a shallow baking dish, sprinkle with sugar and lemon juice and pour the honey over all. In a bowl, mix the flour, brown sugar and salt, and work in the butter as for biscuits, making a crumbly mixture. Spread these crumbs evenly over the apples and bake in a moderate oven (375 degrees Fah.) for thirty to forty minutes, or until the apples are tender and the crust crisply browned. Serve warm, with plain cream, or whipped cream topped with a dash of powdered cinnamon.

American Cookery November 1941

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Upside-Down Ham Loaf

• 4 cups corn flakes
• 1 lb. ground cooked ham
• 1 pound ground lean pork
• 2 eggs
• 1 cup milk
• ½ tsp. salt
• 3 tablespoons chopped green pepper
• ½ cup brown sugar
• 1 tsp. whole cloves
• Parsley
• Sliced bananas

Crush the corn flakes into coarse crumbs. Combine the meats with the eggs, milk, salt and green pepper; mix well. Add the crushed corn flakes and mix well. Add the crushed corn flakes and mix thoroughly. Pat the brown sugar in bottom of a greased loaf pan. Sprinkle with cloves. Add meat mixture. Bake in moderate oven (350 degrees Fah.) about one hour. Invert on a warm platter and serve garnished with parsley and sliced bananas.

American Cookery January 1942

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Opera Spaghetti

• ½ pound Italian spaghetti
• 1 lb. ground beef
• 1 onion
• ½ green pepper
• 2 tbsp butter
• 2 cloves garlic
• 1 can tomato puree
• 2 tbsp olive oil
• 1 tsp. salt
• ½ tsp. pepper
• 1 cup grated Parmesan cheese
• 1 ½ cups canned tomatoes

Sauté chopped onion and green pepper in butter until delicately brown; add one clove of garlic and tomatoes. Simmer for about forty-five minutes. Add tomato puree, the ground beef shaped in eight small balls, salt and pepper. Cook fifteen minutes longer. Boil spaghetti in salted boiling water, with another clove of garlic and the olive oil. In about fifteen minutes, when tender, drain, arrange on hot platter and pour sauce on top. Serve with Parmesan cheese, in a separate dish. If you tie each clove of garlic in a little cheesecloth, you can remove after cooking.

American Cookery January 1942

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Normandy Salad

• Combining Fresh and Canned Fruits
• 2 grapefruits
• 4 oranges
• 6 slices canned pineapple
• 1 lv. White grapes
• Chicory

Remove the sections from the grape-fruits and oranges; drain pineapple; cut in pieces. Cut the grapes in halves and remove seeds. Blend the fruits and chill thoroughly. When ready to serve, arrange the chicory in a salad bowl, add dressing to the fruit and pile lightly on the bed of chicory.

Normandy Dressing:

• 1 cream cheese
• 1 tbsp lemon juice
• 2 tbsp currant jelly
• ¾ cup cream, whipped

Blend the cheese with the lemon juice and jelly; fold in the whipped cream. Chill thoroughly in the refrigerator before using.

American Cookery January 1942

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Salmon Croquettes

• 2/3 cup mayonnaise
• ¼ tsp. salt
• ¼ tsp pepper
• 1 ½ tsp. Worcestershire sauce
• 1 tbsp minced parsley
• 1 tbsp grated onion
• 1 tbsp lemon juice
• 1 ½ cups cooked rice
• 2 cups drained flaked salmon
• Fine dry bread crumbs

Combine mayonnaise and seasonings in a bowl. Add the rice and salmon. Mix with a fork; let stand five minutes. Shape into croquettes and roll in bread crumbs. Place one-half inch apart on heavy brown paper. Bake in hot oven 450 degrees Fah. Fifteen to twenty minutes, or until browned. Approximate yield: ten to twelve croquettes.

American Cookery February 1942

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Nova Scotia Finnan Haddie

• 1 ½ pounds smoked split haddie
• 1 cup thin cream
• 1 tbsp butter
• 1/8 tsp. black pepper

Pour boiling water over the fish. Let stand one minute. Drain off the water. Cool sufficiently to handle, then remove skin and easily removed bones. Place fish in a shallow baking dish, pour cream over it, and season with pepper and butter. Bake at 350 degrees Fah. For thirty minutes.

American Cookery February 1942

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Salmon Loaf

• 1 lb. salmon (we use Red Alaska)
• ½ cup dry bread crumbs
• 1 tbsp lemon juice
• ½ tsp. salt
• 1 cup milk
• 3 eggs beaten

Remove skin and bones from salmon, and rub fine with potato masher. Add bread crumbs, lemon juice and salt. Combine the milk, and cream with the fish. Lastly add the eggs, well beaten. Put into a buttered loaf pan, and bake in a pan of water, in a slow oven, 324 degrees Fah. For one hour. Serve with Hollandaise Sauce. (recipe below)

Hollandaise Sauce

• ½ cup butter
• 2 or 3 egg yolks
• 1 tbsp lemon juice
• ¼ tsp. salt
• A few grains cayenne
• ½ cup boiling water

Rub the butter to a cream, add the yolks of the eggs one at a time. Beat well, add the lemon juice, salt and pepper. Add the boiling water, and stir rapidly. Cook in double boiler until the sauce thickens.

American Cookery February 1942

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Sour Cream Biscuits

• 2 cups flour
• 1 tsp. baking powder
• ½ tsp salt
• 1 tbsp sugar
• 3 tbsp butter
• 1 cup sour cream (or more)
• 1 tsp baking soda

Sift the flour, baking powder, salt and sugar; cut in the butter. Mix to a soft dough with the sour cream in which has been dissolved the soda. Toss on a lightly floured board. Knead and pat to one-half inch thickness. Cut with floured cutter and place the biscuits on a well-buttered baking sheet. If desired, dot the tops with butter. Bake twelve to fifteen minutes at 400 degrees Fah.

American Cookery February 1942

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French Veal Stew

• 1 ½ to 2 pounds boneless veal shoulder
• 4 or 5 small onions
• 2 tablespoons flour
• 1 cup hot water (or bouillon)
• 1cup dry white wine
• 2 tablespoons tomato puree
• Salt, pepper, parsley
• 1 pint mushrooms

Cut veal in pieces, not too small. Brown in hot oil with onions. Sprinkle flour and mix well. Add a cup of hot water (or bouillon), the wine, puree of tomato, salt, pepper, bouquet of parsley. Cook slowly a good hour, adding the mushrooms for the last half hour.

American Cookery February 1942

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Apple Pone

• 2 cups corn meal
• 1 tsp. soda
• 3 tbsp sugar
• 3 tsp baking powder
• 1 egg, beaten
• 2 cups sour milk
• 2 cups chopped apples

Sift together the corn meal, meal, soda, sugar and baking powder. Add the beaten egg to the dry ingredients and stir in the sour milk. Combine the apples with the corn meal mixture. Pour into a well-greased pan. Bake at 400 degrees Fah. Twenty to thirty minutes. Serve hot with butter, sirup or honey.

American Cookery February 1942

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Dutch Cheese

• 4 quarts whole milk
• 1 tsp salt
• ¼ tsp black pepper
• 1/8 tsp paprika
• 1 tbsp sugar
• 2 tbsp melted butter
• ½ cup thin cream

Set milk in a warm place for twenty-four hours until it sours, thickens, and forms bonnyclabber. Pour bonnyclabber into a cheesecloth bag. Hang bag from hook free from wall where the whey can drop into pan beneath. Drain for two or three hours or until dripping ceases. Pour cheese out of bag into a large bowl. Mix in the dry seasonings, the cream, and the melted butter. Stir well. Serve

American Cookery American Cookery February 1942

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Coconut Pumpkin Pie

• 2 cups cooked pumpkin
• 1 common cracker
• ½ tsp. ginger
• ½ tsp. cinnamon
• ½ tsp. mace
• 1 cup brown sugar
• ½ tsp. salt
• 3 eggs, beaten
• 2 cups rich milk
• 1 ½ cups shredded coconut
• 2 cups rich milk
• 1 ½ cups shredded coconut

Press the pumpkin through a sieve and add the cracker rolled to fine crumbs. Stir in the ginger, cinnamon, mace, sugar and salt. Add the eggs, rich milk and coconut. Place the mixture in a nine-inch pip plate lined with pastry and begin baking at a high temperature with the plate on the bottom of the oven. When the pastry is browned, remove the pie to a shelf in the center of the oven. Continue baking at reduced heat until none of the mixture will cling to the point of a knife inserted in it. Cool and serve. Bake at 425 degees Fah for 15 minutes; then 325 degrees Fah. For 25 minutes (approximately)

American Cookery November 1941

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Fruited Sweet Potato Scallop

• 3 or 4 medium-sized sweet potatoes
• 4 tablespoons flour
• ¼ tsp. cinnamon
• 1/16 tsp. white pepper
• 1 ½ tsp. salt
• 1 tsp. grated orange rind
• ½ cup brown sugar
• 1 cup crushed pineapple (with juice)
• ¼ cup orange juice
• 2 tablespoons butter

Select sweet potatoes suited to baking. Sift the flour, cinnamon, pepper, salt and brown sugar, and mix in the grated orange rind. Pare the potatoes and slice evenly on a board. Arrange one layer of sliced potatoes in the bottom of a greased one-and-one-half-quart casserole, sprinkle with the above mixture and repeat this process, with one layer of crushed pineapple in the middle and another at the top. Put a slice of orange on top, and sprinkle the top layer of sweet potatoes with the orange juice and an extra dash of cinnamon. Dot with the butter. Cover and bake until done. 375 degrees fah. For 45 minutes then 275 degrees Fah. For about 15 minutes.

American Cookery November 1941

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Florida Bread

• 2 tbsp shortening
• 4 tbsp sugar
• 1 egg
• 2 cups cake flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1 cup Florida orange juice
• 1 tsp grated orange rind
• 1 cup chopped nut meats

Put the shortening, sugar and egg in a bowl and beat until blended. Add the flour sifted with the baking powder and salt. Add the orange juice and grated rind. Beat until smooth and add the nut meats. Turn into a greased bread pan and bake in a slow oven as indicated. This is a way to eat your orange juice in a tangy orange bread the way Floridians do. Fresh orange juice is the liquid for this golden loaf (keeps it fresh and moist) so squeeze your way to success with this recipe! Bake at 325 Degrees Fah. For 1 hour

American Cookery November 1941

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Roast Pork With Orange Sauce

• 4 pounds pork loin
• Dripping fat from pork
• 2 tablespoons flour
• Salt and pepper
• 3 cups orange juice
• Parsley
• Orange slices

Prepare the pork and roast as usual. When it is three-quarters done, drain the fat from the roasting pan, add the flour, salt and pepper, and cook until lightly browned. Add the orange juice, stirring well to avoid lumps. Cook five minutes and return to the roasting pan. Baste the roast with the sauce until it is done. For serving, pour the sauce around the pork or into the serving dish. Garnish with parsley and orange slices.

American Cookery November 1941

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Bran Tea Biscuits

• 1 ½ cups, sifted flour
• 1 teaspoon baking powder
• ½ teaspoon soda
• 1 teaspoon salt
• 6 tbsp shortening
• ½ cup bran
• ¾ cup buttermilk (about)

Sift the flour, baking powder, soda and salt. Cut in the shortening. Combine the bran and buttermilk. Add to the flour mixture, mixing until a soft dough is formed. Knead lightly on a floured board twenty seconds. Roll to one-half inch thickness. Cut with a floured biscuit cutter, place on a buttered baking sheet and bake 12 minutes at 450 degrees Fah.

American Cookery November 1941

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Magic Cranberry Pie

• 1 1/3 cups (15 oz. can) sweetened condensed milk
• ¼ cup lemon juice
• 1 cup cranberry pulp, drained
• 2 eggs, separated
• Few grains, salt
• Baked pie shell

Blend together the sweetened condensed milk, lemon juice, cranberry pulp and egg yolks. Pour into a baked pie shell (nine inch). Cover with a meringue made by beating the egg whites until stiff and adding the sugar. Bake in a moderate oven until brown. Or omit the meringue and decorate the top of the pie with a big turkey cut out of pastry and pre-baked to a delicate brown. Bake at 350 degrees for 10 minutes. Chill the pie before serving.

Modern Cookery November 1941

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Ripe Olive Canape Spread

• 2 tbsp butter
• 1 cup chopped quick melting cheese
• ¾ cup chopped ripe olives
• 1 tbsp chili powder
• Garlic salt to taste
• 1/3 cup cream

Melt the butter in a saucepan, add the cheese and heat slowly until melted, stirring continuously. Add the olives drained of all the liquid, the chili powder and the garlic salt; cook and stir until well blended. Remove from the heat and stir in the cream. If a thicker spread is desired, return to the heat and cook and stir to the required consistency., Spread on any desired canape or hors d’oeuvre base. Makes approximately one and one-fourth cups of spread.

American Cookery November 1941

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Arabian Jam

• ½ cup sliced raisins
• 1/3 cup sliced dates
• ½ pound sliced or chopped figs
• Water for cooking
• ½ cup lemon juice
• 4 cups sugar
• 1/8 tsp. salt
• 1 three-ounce package powdered fruit pectin

Cover the fruits with water and cook until tender, drain and measure the liquid. There should be one cup of liquid; discard a portion or add water as required. Add the lemon juice, sugar and salt, stir and bring to the boiling point; add the powdered pectin. Stir and boil hard until the sugar is completely dissolved and the juice has thickened slightly, about one minute. Remove from the heat and, when boiling ceases, skim well. Stir frequently for ten minutes, or until the fruit is evenly distributed. Pour into sterilized (drained) jelly glasses. Use canning process recommended by a professional source.

Modern Cookery November 1941

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