1910's - The gilded age and WWI
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 in some sacrifices both on the front and in the kitchen.
Eggs a La Goldenrod
1 Cupful of Rice
4 Hard-Boiled Eggs
2 tbsp Butter
2 tbsp Flour
1 Cups 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.
The Ladies Home Journal, April 1916
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
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
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
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
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
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
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
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
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
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
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
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
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.
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.