French Fried Onions - 1935

2 large Spanish onions
1/2 pint of milk
1/2 cup of flour, or little more
1/3 teaspoon salt

Peel onions and sift flour and salt into a bowl. Cut onions into slices about 1/4 inch thick. Separate the rings and soak in milk; then lift and drop into flour and salt. When floured, drop into deep fat, heated to temperature of 380 degrees. If you do not have a thermometer, test heat of fat with a cube of bread. When it browns in 60 seconds, the fat is the right temperature. When the onions are cooked to a golden brown, remove and drain on unglazed paper to absorb fat; then serve. Serves 4.

Source: Be An Artist At the Gas Range: Successful Recipes By the Mystery Chef, copyright 1935 by Longmans, Green & Co.

Hints and Helps for Laundry Day - 1939

Source: The Linit Book, coypright 1939, Corn Products Refining Co.

Ideas in Home Entertainment - 1937

Source: The Housewife's Year Book of Health and Homemaking, copyright 1937, Kellogg Co.

Date Whip - 1930

1 cup stoned and chopped dates
3 egg whites
1/3 cup sugar
1 Tablespoon lemon juice
1/2 teaspoon salt

Cook dates in boiling water until tender. Press through a sieve. Beat egg whites until stiff. Add sugar, lemon juice, and salt. Carefully fold in the date pulp. Pile lightly on a buttered dish and bake 30 minutes in a moderate oven. Serve with soft custard or whipped cream.

Source: Come Into the Kitchen, Lydia E. Pinkham Medicine Company, 1930

Orange Cup Salad - 1925

1 grapefruit
3 oranges
2 Tablespoons lemon juice
1 cup pineapple, cut in small pieces
1/4 cup powdered sugar

Peel grapefruit. Remove pulp separately from each section, discarding all the membrane. Cut in pieces. Cut oranges in halves and remove pulp, being careful to keep in as large pieces as possible. Save the skins for salad cups. Mix the fruit, add sugar and lemon juice. Chill. Serve in the orange skins with Fruit Salad Dressing and garnish with Maraschino cherries.

Fruit Salad Dressing:

1/2 teaspoon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1 egg yolk
2 Tablespoons vinegar
1 cup olive oil
1/2 cup whipped cream

Mix the mustard, salt, pepper and paprika. Add egg yolk and mix well. Add one tablespoon vinegar. Add the oil gradually, beating constantly with an egg beater or silver fork. As mixture thickens, add remainder of vinegar. Fold whipped cream in lightly.

Source: Heinz Book of Salads, copyright 1925, H.J. Heinz Co.

Rice Muffins - 1940

1 egg
1 cup milk
1 cup cooked rice
3 Tablespoons melted shortening
1 1/2 cups flour
5 teaspoons Royal Baking Powder
1/2 teaspoon salt
2 teaspoons sugar

Beat egg, add milk, rice and melted shortening; mix thoroughly. Add flour sifted with baking powder, salt, and sugar. Mix together quickly. Fill greased muffin tins 2/3 full. Bake in moderately hot oven at 425 about 30 minutes. Makes 12.

Source: A Guide to Royal Success in Baking, copyright 1940, Standard Brands Inc.

How To Bake Cakes - 1937

Source: Cakes and Cookies With Personality, copyright 1937, The Best Foods Inc.