I have a collection of these wonderful little cookbooks from Woman's World Magazine, dating in the 1920s. These three are 1927-1929.
From many of my home keeping books and magazines dating from the early 1900s through the 1930s, nutrition and balanced meals and the proper amount of calories were the focus.
I amazed by the sheer amount and variety of foods offered at each meal. Always coffee with breakfast and dinner, and tea with lunch.
Periodically (hopefully regularly) I will be featuring selected menus and recipes I find interesting. I give the recipes to you exactly as they are written and make no guarantees. Many old recipes were written with the foreknowledge of the home cook assumed to be experienced, so experiment at your own peril. If you'd like a menu recipe, contact me.
Menu for the Fifteenth Sunday in April
Baked Stuffed Shad w/Parsley and Lemon
Boiled New Potatoes
Asparagus w/Cream Sauce
Dandelion Salad w/French Dressing
Rhubarb Pie
Coffee
Candies for April
Easter Gifts
Shower Parties
Sunday Night Callers
Honey Caramels, Molasses Meltaways, Vanilla Caramels, English Walnut Caramels, Harlequins, Victoria Fudge, Black Walnut Molasses Candy, Honey-Kiss-Me-Quicks, Dakota Caramels, Orangettes, Paradise fudge, Pineapple Divinity Fudge, Nougat Loaf
A Recipe for Carrot Fudge
1 1/2 cups grated carrot
1 1/2 cups granulated sugar
1/2 tsp lemon extract
1/2 cup water
Cook carrot, sugar and water to a thick preserve like apple butter. Make a syrup of 2 cups granulated sugar, 1/2 cup water, cooked to soft ball. Take from fire, add cooled preserved carrot and cook again to soft ball. Take from fire, add flavoring and beat until creamy. Pat down to inch depth in buttered pan, and when cool cut in squares. If deep colored carrots are used, fudge will be a beautiful orange color and of odd and agreeable flavor.
Menu for an Easter Breakfast
Chilled Pineapple Dice
Molded Cereal*, Cream
Mushroom Omelet
Popovers/Butter/Marmalade
Coffee
*one version of this uses leftover cereals: Mix leftover oatmeal mush with salt and pepper. Shape into cakes, (or put in molds) brush over with melted fat. Place a small meatball o top and bake in a moderately hot oven, until browned.
Or
Mix leftover mush with cheese, finely chopped meat, slightly beaten egg and seasoning; shape into cakes, brown in fat and serve with a sauce.
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