Lime Sparkler - 1935

1 package Royal Gelatin Dessert (lime flavor)
1/2 cup boiling water
1 1/2 cups dry ginger ale

Dissolve Royal Quick Setting Gelatin in boiling water. Cool until it begins to thicken, then add ginger ale slowly. Chill immediately until it becomes very thick again. Place in parfait glasses. Chill until firm. Garnish with mint. Serves 6.

Recipe taken from: Royal Desserts and Salads, copyright 1935, Standard Brands Inc.

Rinso Ad - 1933

Source: Needlecraft The Home Arts Magazine, September 1933

Soda for Cleaning - 1920s

Taken from: Sweets, Lydia E. Pinkham Medicine Co., 1920s booklet

Honey Drops - 1920s

2 cups white sugar, 1/2 cup boiling water, 1 large spoonful strained honey, butter size of an egg. Boil until it threads, take from fire and add 1/2 cup chopped nuts, 1/2 teaspoon almond flavoring, then pour gradually, beating at the same time, over the beaten white of a fresh egg; beat until firm enough to drop on oiled paper without running.

Taken from: Sweets, Lydia E. Pinkham Medicine Co.

Modern Table Etiquette - 1939

Taken from: Cupid's Book, 1939

Cheese Stars - 1936

1 3/4 cups sifted all purpose flour
1/2 teaspoon Arm & Hammer or Cow Brand Baking Soda
3/4 teaspoon salt
1/3 cup shortening
1/2 cup grated cheese
3/4 cup buttermilk
Soft butter
Grated cheese

Sift flour once, measure, add baking soda and salt and sift again. Cut in shortening. Add grated cheese. Add buttermilk, stirring quickly to form a soft dough. Turn onto floured board. Knead slightly. Roll 1/4 inch thick. Spread lightly with soft butter. Cut into 2 inch squares. Cut each square in half, making triangles. Cover one half with grated cheese, place other half on top of first, butter side down, center points in opposite position. Bake in hot oven (475) 15 minutes. Serve hot. Makes 24 stars.

Recipe taken from: Good Things to Eat by Martha Lee Anderson, copyright 1936 Church & Dwight Co., Inc.

Palm Beach Waffles - 1930

1/3 cup Wesson oil
2 eggs
1 cup flour
1 teaspoon salt
3/4 cup milk

Sift together the flour and salt. Add the milk and egg yolks which have been beaten together. Beat for one minute with an egg beater. Stir in the Wesson oil and fold in the stiffly beaten whites of eggs. Pre-heat waffle iron thoroughly before baking.

Recipe taken from: Everyday Recipes, The Wesson Oil People, 1930

Peanut Butter Refrigerator Cookies - 1939

1 cup shortening
1/2 cup peanut butter
2 cups brown sugar
3 eggs
4 cups cake flour
1 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup salted peanuts, finely chopped

Cream shortening thoroughly, blend in peanut butter and then the sugar. Add the well-beaten eggs. Mix and sift dry ingredients, add the chopped peanuts and combine thoroughly with the creamed mixture. Form into rolls, wrap in waxed paper and let stand in the Norge (refrigerator) for several hours. Slice thin, place on a baking sheet and bake at 425 for 8 to 10 minutes. This recipe will make about 150 cookies.

Recipe taken from: Cooking with Cold, Norge Division Borg-Warner Corporation, copyright 1939

Coffee Layer Cake - 1930s

1/2 cup butter
1 cup brown sugar
2 egg yolks
2 egg whites
1/2 cup cold coffee
1/2 cup Grandma's Molasses
2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder

Cream the butter until smooth and then cream in the sugar until the mixture is white and fine grained, add the egg yolks and beat until light and fluffy, stir in the molasses. Mix and sift the dry ingredients 3 times and add 1/2 cup to the molasses mixture and add the remainder alternately with the cold coffee; then fold in the stiffly beaten egg white. bake in two 8" layer cake pans in moderate oven (375) for 20 to 22 minutes. Fill and frost with 7 minute frosting, sprinkle with toasted coconut.

Recipe taken from: Grandma's Old Fashioned Molasses Recipes, Boston Molasses Company

Vegetable Chowder - 1930s

1/2 cup onions, diced
3 sprigs parsley
2 Tablespoons butter
2 cups liquid off celery
1/2 to 1 cup liquid off carrots
1 cup cooked celery
1 cup carrots, cooked or canned
2 cups peas
2 teaspoons salt
1/2 teaspoon pepper
2 cups Sego milk
1 to 2 cups whole wheat bread, crumbled

Saute onions and parsley in butter until they begin to brown. Add liquid off celery and carrots and boil hard 5 minutes. Add celery, carrots, and peas, also salt and pepper and boil until vegetables are tender. Heat milk, add to vegetables just before serving. Put several tablespoons of bread crumbs in bottom of each serving dish. Cover with hot chowder and serve at once. Serves 8.

Recipe taken from: Sego Recipes, Sego Milk Products Co.

Dandelion Salad - 1925

Select the young tender leaves of dandelion, wash carefully, drain and put in the ice box in a cheese-cloth bag to become crisp. Pile lightly on salad plates and serve with Tarragon Dressing. Dandelion may also be used as the foundation for other vegetable salads.

Tarragon Dressing:

1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon paprika
3 Tablespoons Heinz Tarragon Vinegar
3/4 cup Heinz pure olive oil
1 hard cooked egg, chopped very fine

Mix the salt, sugar, and paprika together. Add vinegar and oil and beat thoroughly, or put all the ingredients into a glass jar, screw top on tightly and shake thoroughly.

Recipe taken from: Heinz Book of Salads, copyright 1925 by H.J. Heinz Co.

Pineapple Cookies - 1931

1 Tablespoon Crisco
1/3 cup sugar
1 egg
1/4 cup chopped nuts
1/2 cup grated pineapple
2/3 cup flour
1/4 teaspoon salt
2 teaspoons baking powder

Cream Crisco, sugar, and egg. Add nuts and pineapple which has been thoroughly drained. Sift flour with salt and baking powder and add to mixture. Drop by spoonfuls on greased cookie sheet and bake in moderate oven (350) for 10 minutes.

Recipe taken from: New Recipes, copyright 1931, The Proctor & Gamble Co.

Macaroni Milanaise - 1920s

1/2 package macaroni
1 can tomatoes (or fresh ones in proportion)
1 bay leaf
1 blade mace
1/2 cup grated cheese
1 slice onion
1 stalk celery
3 cloves
Pinch of soda
2 level Tablespoons butter
2 level Tablespoons Kingsford's Cornstarch
1 cup bread crumbs mixed with
1 rounding Tablespoon butter, melted

Break macaroni into inch lengths and drop in salted boiling water. Cook till tender, and drain. Season tomatoes with bay leaf, mace, onion, celery, cloves, and soda, and cook twenty minutes. Melt butter and stir into the cornstarch, season with salt and paprika, and gradually add tomato pulp. Cook till thickened. When cool, add cheese. Lay the macaroni and the sauce layer for layer in buttered baking pan. Put crumbs over them, and bake in moderate oven till crumbs are browned. Serve hot.

Recipe taken from: Corn Products Cook Book by Emma Churchman Hewitt, 1920s

Ten Helpful Beauty Hints - 1937

From The Housewife's Yearbook of Health and Homemaking, 1937:copyright 1937, Kellogg Co.

Corn Muffins - 1930

1 cup corn meal
1 cup white flour
3 tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
1 1/2 cups milk
2 tbsp. melted butter
1 egg

Mix dry ingredients. Add milk, egg and butter. Stir well. Bake in muffin pans in a hot oven about 20 minutes.

Recipe taken from: Come Into the Kitchen, published in 1930 by the Lydia E Pinkham Medicine Company

Vegetable Casserole - 1940

2 large mild onions
4 large firm tomatoes
2 cups diced potatoes
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
4 tablespoons fat

Slice onions and tomatoes about 1/2 inch thick and place in layers in greased casserole with potatoes, celery and carrots. Sprinkle each layer with salt, pepper and paprika; add fat, cover and bake in moderate oven (375) 1 hour or until tender. Serves 6 to 8.

Recipe taken from 250 Ways to Serve Fresh Vegetables, edited by Ruth Berolzheimer, published for the Culinary Arts Institute, copyright 1940

Orange Loaf - 1936

2 cups pastry flour
1/2 teaspoon Arm & Hammer or Cow Brand Baking Soda
1/4 teaspoon salt
1/3 cup butter, or other shortening
1 cup sugar
2 eggs
Grated rind of 1 orange
3/4 cup orange juice, strained

1. Sift, then measure the flour. Sift three times with the baking soda and salt.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition.
3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream.
4. Add the orange rind. Alternately add the dry ingredients and orange juice, beating until smooth after each addition.
5. Turn into a greased paper lined 6 x 10 inch loaf pan. Bake at 350 for 50 minutes.
6. When cool, frost with Coconut Orange Frosting.

Orange Coconut Frosting

3 tablespoons butter
2 cups confectioners sugar
1/4 cup orange juice
3/4 cup grated coconut

1. Cream butter until very soft.
2. Add sugar gradually, thinning with orange juice to spreading consistency. Beat until smooth.
3. Beat coconut into frosting.

Amount: 1 1/2 cups

Recipe taken from Successful Baking for Flavor and Texture by Martha Lee Anderson, copyright 1936, Church & Dwight Co.

Chocolate Cream Pie - 1936

3 squares Baker's Unsweetened Chocolate
2 1/2 cups milk
1 cup sugar
6 Tablespoon flour
1/2 teaspoon salt
2 egg yolks, slightly beaten
2 Tablespoons butter
1 teaspoon vanilla
1 baked 9-inch pie shell

2 egg whites
4 Tablespoons sugar

Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring constantly; then continue cooking 10 minutes, stirring occasionally. Add egg yolks gradually, stirring vigorously; cook 2 minutes longer. Add butter and vanilla. Cool. Turn into pie shell. Beat egg whites until foamy throughout; add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on filling. Bake in moderate oven (350) 15 minutes. Sprinkle 1/2 Baker's Coconut, Premium Shred, over meringue before browning, if desired. Or substitute whipped cream for meringue.

Recipe taken from Baker's Famous Chocolate Recipes, copyright 1936 by General Foods Corporation