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