Chapter 1
July 11, 1929, p.2
Hamburger en Casserole
- 2 lbs. of round steak ground
- – or –
- 2 lbs. of lean hamburger
- 2 large onions
- 2 large peppers, green or red
- 1 large lemon
- 1 8oz bottle tomato catsup
- ¼ lb or more of bacon according to taste
- Salt and pepper
Butter your casserole dish or pan and lay about 1 ½ inches of hamburger in bottom
- 1 layer of one onion thinly slices
- 1 layer of one pepper thinly slices
- Juice of half lemon salt and pepper to taste
Repeat until the meat is used, making the second layer of meat about one inch thick, this will give enough hamburger left for about ½ inch thick on very top. Pour a whole bottle (8 oz) of catsup over and strips of bacon. Bake slowly or in modern for one hour and a quarter.
September 19, 1929, p. 2
Jellied Carrots and Peas
- 1 package lemon-flavored gelatin
- 1 cup boiling water
- ¾ cup vegetable stock or cold water
- 3 tablespoons vinegar
- ½ teaspoon salt
- ¼ teaspoon paprika
- 1 cup cooked carrots, diced
- 1 cup peas
Dissolve gelatin in boiling water. Add vegetable stock or cold water, vinegar, salt and paprika. Chill. When slightly thickened, fold in carrots and peas. Turn into molds. Chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise. Serves 8.
January 3, 1929 p.3
Scalloped Potatoes Au Gratin
Into a well-buttered baking dish, put a layer of thinly sliced potatoes, salt, pepper, and a think scattering of finely cut cheese and one-half the think white sauce (1 tablespoon flour, 1 tablespoon butter, to 1 cup milk). Repeat, and cover with buttered crumbs. Bake in moderate oven about an hour, until the white sauce, bubbles through and the potatoes are well done and browned on top. If cheese is omitted, add small pieces of butter to each layer of potatoes. In order to save time of making cream sauce, a small amount of dry flour can be sprinkled over layers of potato, and milk added to cover the potatoes.
February 7, 1929, p.3
Chicken a la King
- ½ green pepper, shredded
- ¼ pound mushrooms
- 3 tablespoons butter
- 6 tablespoons flour
- 2 cups evaporated milk
- 2 cups chicken broth
- Salt
- Pepper
- 3 cups cold chicken, diced
- ½ pimiento, shredded
Cook pepper and mushrooms, if they are raw, slowly in butter 8 minutes. Cover while cooking. Remove mushrooms and pepper from far, add flour, milk, broth, and seasonings. Cook 5 minutes over a low flame, stirring to keep smooth. Add chicken, mushrooms, pimiento, and pepper and reheat in double boiler to prevent curdling. Yield: 8 servings.
February 21, 1929, p. 3
Mock Duck (Norwegian)
- 2 pork tenderloins
- 2 tablespoons butter
- 1 cup sweet cream or very rich milk
- 5 boiled prunes
- 1 cup thick sour cream
- 2 apples
- Salt and pepper
Cut tenderloins half through lengthwise. Open and pound flat. Cut apples in thin slices, cover the tenderloin. Removes stones from prunes and put over apples, add seasonings and cover all with second tenderloin. Roll and tie securely. Brown in butter. Pour on a little broth, the sweet and sour cream, and cook slowly for one hour.
June 6, 1929, p.2
California Mock Duck
- 1 ½ pounds flank steak
- 1 ½ cups soft crumbs
- 1 cup chopped prunes
- 1 egg
- ½ teaspoons salt
- 1/3 teaspoon pepper
- 1 teaspoon juice
- Small pieces of suet
Pound steak. Brown quickly on both sides in a hot frying pan. Mix other ingredients and place in center of steak. Roll and tie. Lay pieces of suet over the top, place in a roasting pan, cover with hot water. Bake for one hour. Thicken liquid for gravy.
June 12, 1930 p.2
Carrot Surprise
- ½ junket tablet
- ½ teaspoon cold water
- ½ cup carrot puree
- 1 cup milk
- Salt
Crush junket tablet and dissolve in cold water. Prepare the carrot puree by rubbing cooked carrot through a sieve. Add milk and season with salt. Warm until lukewarm – not hot – remove from stove and add dissolved junket tablet. Turn into individual dishes and let stand in warm room until firm – about ten minutes. Serve warm or chilled as preferred.
July 30, 1931 p.6
Chrysanthemum Salad
(Serves 6)
- 6 small oranges
- Lettuce
- Apples
Cut through the skin of oranges three-quarters of the way down and in very fine strips, being careful not to break strips apart. Remove orange pulp and cut in pieces. Place each orange skin in a bed of lettuce leaves and fill center with orange pieces and long slender pieces of apple. Serve with any desired dressing.
March 7, 1929, p.2
New York Salad
- 4 slices pineapple
- ½ cup celery
- ½ cup nuts chopped
- 2 oranges
- Cream mayonnaise
- Lettuce
Arrange slices of pineapple on nests of lettuce leaves. Cut celery in slender strips, and one-half inches long, and mix with nut meats. Pile in center of pineapple, and garnish with four sections of orange free from membrane laid symmetrically on pineapple. Pass dressing separately.