Sea Dream Salad - 1930s

1 package Lime Jell-O

1 cup warm water

1 cup grated cucumber

1 Tablespoon vinegar

1 teaspoon onion juice

Dash of cayenne

1/2 teaspoon salt

Dissolve Jell-O in warm water. Add cucumber, vinegar, onion juice, cayenne, and salt. Force through sieve. Turn into mold. Chill until firm. Cut in squares and serve on crisp lettuce. Garnish with mayonnaise. Serves 6.

Source: 48 New Jell-O Recipes, copyright 1932, General Foods Corp.

Vegetable Croquettes - 1930s

2 tsp. butter

2 T. flour

1/2 tsp. salt

Few grains pepper

1/3 cup evaporated milk diluted with 3 T. water

1 tsp. grated onion

1 cup left-over vegetables, chopped and drained

Melt butter in double boiler. Add gradually the flour, salt and pepper that have been mixed with diluted milk to form a smooth, thin paste. Cook until thickened, stirring constantly to prevent lumping. Add vegetables. cool and shape into croquettes. Roll in cracker meal or fine bread crumbs, then in undiluted evaporated milk and again in crumbs. Fry in deep fat (380 degrees) until brown. Makes 6 croquettes.

Recipe taken from Sego Recipes, 1930s, Sego Milk Products 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