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Blue Collar Recipes and Cooking Methods:
Modern and Historical |
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Nothing fancy here … in fact nothing expensive allowed. Let me know what you can do with meats that are on sale for $1.79 per pound. Also want lots of potato and rice recipes. Onto veggies. I force myself to eat them. Do you do anything simple with veggies which will make me like them. |
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< Back to Table Of Contents
 | | 05-02-2019
1918 Vegetable Dishes Part 2, Tasty Potatoes, Tomatoes and "Meat-Enhanced" Veggies
by Metropolitan Life Insurance Company, 1918
CONTAINS: Tomatoes are broiled, fried, baked escalloped or combined with okra, rice, corn or cheese. You will stuff cabbage and peppers. But you will also stuff potatoes . . . or make them escalloped, au gratin, mashed and fried as croquettes. Beans may be baked with pork but Chili Con Carne with beef may be their ultimate destination.
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 | | 03-07-2019
1918 Vegetable Dishes Part 1, Basic and Simple Veggies Made Right
by Metropolitan Life Insurance Company, 1918
CONTAINS: General cooking methods for a nearly comprehensive variety of veggies followed by some interesting specific recipes. Scalloped Cabbage, Creamed Mushrooms and Peas with Lettuce are easy-made pleasers. Corn a la Southern ads eggs and green pepper. Enjoy Eggplant fried or stuffed/baked. Winter Squash is made like a twice-baked potato . . . definitely worth a try.
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 | | 01-03-2019
1918 Cheese & Macaroni Dishes ― From the 1918 Metropolitan Life Cookbook for "Healthful Eating"
by Metropolitan Life Insurance Company, 1918
CONTAINS: Will it be Cheese Fondu or Cheese Souffle tonight? Both use similar amounts of egg but flavoring for the Souffle is via Tapioca while the Fondu is flavored with mustard, paprika and butter. Baked Rice and Cheese is layered then baked. Mac & Cheese is baked of course. Check out the Spaghetti and Tomatoes: " . . . layer of tomato sauce . . . bacon and onion, chopped fine."
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 | | 10-04-2018
1918 Fish: Broiled, Fried or Baked ― From the 1918 Metropolitan Life Cookbook for "Healthful Eating"
by Metropolitan Life Insurance Company, 1918
CONTAINS: Great variety of ways to prepare a great variety of fish. Broiling with melted fat seems to be preferred for all but large fish but frying in reserved for white-fleshed fish. Baked fish are stuffed or scalloped . . . tasty Salmon Loaf is baked too and topped with a white sauce. You may want to make Codfish Balls from other fish . . . with potatoes, egg and butter baked or fried.
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 | | 09-06-2018
1918 Meats Part 6: Left-Overs ― From the 1918 Metropolitan Life Cookbook for "Healthful Eating"
by Metropolitan Life Insurance Company, 1918
CONTAINS: You'll want to have left-over meats after you choose a casserole, hash, rice bake, or croquette from this chapter. Rice-meat casserole is simple with egg and onion juice flavoring while baked rice and meat uses stock, butter Worcestershire on onions. The hash is not mashed . . . just chopped meat and cubed potatoes. Well flavored Shepherd's pie combines meat with mashed potatoes. Mmmmmm!
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 | | 08-09-2018
1918 Meats Part 5: Poultry ― From the 1918 Metropolitan Life Cookbook for "Healthful Eating"
by Metropolitan Life Insurance Company, 1918
CONTAINS: Do you roast chicken? . . . the stuffing sounds delish! . . . bread crumbs, egg, onion butter, etc. Chicken fricassee and "a la king" are a bit of work . . . you decide on which flavors you desire . . . onions, cloves, bay leaf, salt pork, mushrooms, pimento, etc. Interesting reading? . . . Can you make chicken pie come out right? . . . "Thicken stock with flour diluted . . ."
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 | | 07-12-2018
1918 Meats Part 4: Pork, Lamb & Mutton ― From the 1918 Metropolitan Life Cookbook for "Healthful Eating"
by Metropolitan Life Insurance Company, 1918
CONTAINS: Roast pork, pork chops, baked ham, mutton (or lamb) stew, leg of mutton and mutton chops. Roast pork receives a butter and milk white sauce while the pork chops gets a dressing of crumbs and egg. Baked ham uses a standard recipe but fried ham gets an apple flavor. Leg of mutton is braised with veggies, herbs and spices. Lamb/mutton chops are seared with just salt and pepper.
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 | | 06-14-2018
1918 Meats Part 3: Veal ― From the 1918 Metropolitan Life Cookbook for "Healthful Eating"
by Metropolitan Life Insurance Company, 1918
CONTAINS: Noting that modern meat venders sell happy calve meat, you may have a vealy good time reading these flavorful recipes in the forms of roast, loaf, cutlets, pie (with ham) and, of course, "birds." The loaf is flavored with pork, catsup, milk egg, lemon juice, onion, etc. while the cutlets get a sauce worth noting, including Worcestershire, tomato juice, horseradish, etc. Gotta' try veal and ham pie.
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 | | 05-17-2018
1918 Meats Part 2: Beef ― From the 1918 Metropolitan Life Cookbook for "Healthful Eating"
by Metropolitan Life Insurance Company, 1918
CONTAINS: Simple but exacting roast beef and pan-broiled steaks involve controlled temperature and timing. Hamburger steak and meat loaf receive extra flavoring . . . could be an easy favorite. Stuffed round steak has many ingredients while Swiss steak is simpler, [not ground], but floured. Pot roast is moistened with lard or salt pork.
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 | | 03-22-2018
Savory Soups from 1918 Metropolitan Life Cookbook for "Healthful Eating"
by Metropolitan Life Insurance Company, 1918
CONTAINS: Broths: regular and Scotch — Cream [of]: potato, celery and tomato — Chowders: corn and fish — plus black bean and split pea soup. The barley enhanced Scotch Broth requires mutton scraps but you'll find a substitute. Corn chowder and fish chowder requires fat salt pork but try bacon instead. Keep a ham-bone handy for split pea soup.
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 | | 02-22-2018
Non-Rising Breads, Part 3, Sweetened: Flavored Breads, Muffins and Doughnuts: Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Anywhere from 1/3 to 2/3rds cup of sugar per cup of flour sweeten these tasty reading recipes. The "Nut Loaf" uses simple flour, sugar and egg, but the "Pecan Nut Bread" is quite different, using Graham flour, brown sugar and butter milk. "Sweet Potato Waffles" are worth a try but the "Luncheon Caraway Bread" could be a favorite.
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 | | 12-28-2017
Non-Rising Breads, Part 1, Low (or no) Wheat Flour Content: Muffins, Gems, Corn Breads and Pone: Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Rye, Bran or Corn is used as the grain in popovers, muffins, crisps, cakes and gems. Most use eggs and many use butter or butter milk. The five corn bread recipes are interesting reading along with "Southern Pone" which uses Indian meal. Bran Muffins use a 2 to 1 mix of bran vs. flour while Rye Popovers use a 2 to 1 mix of rye vs. flour. Rye Breakfast Gems, sweetened with molasses, is definitely worth trying.
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 | | 11-30-2017
Roll With It . . . Rolls, Buns & Tea Cakes: Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Snack breads to please you tea-time guests . . . or your family. Rolls vary from lightly sweetened Reception, Crosset and Rasped rolls to cinnamon flavored Butterfly rolls. Tea cakes take on buttery flavors with lemon, egg and other flavorings. Sally Lunn Tea Cakes use 3 eggs. "Oh Lordy" . . . make that "Lardy." Fannie's buns use lard, butter fruit and other flavors . . . reads "yummy!"
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 | | 11-02-2017
Breads with Taste . . . Wheat, Graham, Rye and Potato: Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Fannies regular bread uses lard as well as butter. Her molasses enhanced Graham bread uses Graham bran and Graham flour but no wheat flour. The German Caraway bread is truly 3/4 rye . . . find that in most stores. Moravian bread (with mashed potatoes mixed in) and Cincinnati Coffee bread are true raised breads for those with a sweet tooth.
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 | | 10-05-2017
A Vinegary Variety We Can Relish, Even in a Pickle, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: While most of the recipes are for condiments, sweet crabapple, Allerton and mustard pickles as well as the Dutch salad, souri and rhubarb make great side dishes. Celery relish is complicated. . . pepper and corn relish are much simpler. Catsups are made from apples, gooseberries and grapes. Fannie's tomato and chili sauce are 7 ingredient mixtures. Of course you'll compare your piccalilli and chow chows to hers.
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 | | 09-07-2017
Say Cheese! . . . Mouth watering Cheese Recipes, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Taste bud friendly read: Creative uses for cheeses; cream cheese, " Young American," Roquefort, and other mild cheeses. Cheeses are often blended with other ingredients, chives, shallots, eggs, green pepper, butter, Sherry wine, onion, tomato, beer, bread crumbs, capers or anchovies and flavored with paprika, caraway . . . Rarebits as well as other mouth watering recipes are usually served over breads.
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 | | 08-10-2017
Gracious Grains; Noodle, Rice and Hominy Recipes, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Choose between two spaghettis, Italian or Napoli . . .gotta' try Napoli. Three macaronis are baked with natural cheese or other flavors . . . macaroni with chipped beef may be a winner. The rice dishes are all fried and add cheese, tomatoes, butter, eggs, pimentos, onion, flour, paprika, cayenne . . . shape the mixtures as little birds for the kids.
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 | | 07-13-2017
Meatless Meals of Merit: Entrées to [Satisfy,] Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Opens with a favorite, fried "Cheese and Pepper Croquettes," Bell peppers filled with Gruyère cheese crumbs and egg. "Eggs en Surprise" with creamed asparagus tips, Parmesan cheese and bread crumbs filling fried bread may make your mental taste buds may say "YES!" "Traymore Timbales" treat green pepper strips, mushroom caps, egg, cream, paprika, and pepper to a sauce of chicken stock, cream and beef extract.
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 | | 06-15-2017
Fowl Play: Chicken Entrées, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: A must read: so many ways to make leftover chicken into gourmet tasting dishes. Use eggs, green or red pepper, pimentos, bread crumbs, macaroni, mushrooms, and flavorings of paprika, nutmeg, cream, white sauce and various wines. "Chicken a la King" and "Chop Suey" use strips of chicken whereas others use cubed or chopped chicken. Fried "Chicken Croquettes, Macedoine" may be a favorite but "English Patties" will please.
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 | | 05-18-2017
Poseidon’s Pious Potions: Seafood Entrées, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Mouth-watering read: Shrimp, crab, salmon, lobster and halibut are treated to butter, paprika, Sherry or white wine, peppercorns, onion, cheese and many, many more treatments. Then oysters are treated to Bêarnaise or Newburg sauce while scallops are either treated to Newburg sauce or loaded with bacon onto skewers for, in modern times, the grill. "Shrimps, Louisiana Style" will make cayenne lovers happy.
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 | | 05-02-2017
Epic Epicurean Episodes: Entrées, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Ham, chicken, smoked tongue, crab meat, sweetbreads, frog legs and veal live peacefully with mushroom caps, eggs, shallots, artichoke bottoms, sweet potatoes, asparagus, and truffles. Recipes add heavy cream, butter and enhance with Sherry wine, lemon juice, chives, garlic, paprika, horseradish root, cayenne, vinegar, mustard, and, of course, Lucullus Sauce.
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 | | 04-18-2017
A Salad For Everyone, Fannie Farmer, 1915, Part 3: Egg, Peanut, Cheese, Potato & Meat Salads
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Is the "Potato and Egg Salad" a forerunner of the modern potato salad? Chicken is mixed with potatoes and artichoke in the "Runnymede Salad" while herring is mixed with potatoes and eggs in the "After Theatre Salad." You'll be pressing hard boiled eggs into fruit shapes, cream cheese into balls and of course, a five cent Neufchâtel cheese into mushroom shapes while you mix fruit, nuts, pimentos . . . into tasty forms.
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 | | 04-04-2017
A Salad For Everyone, Fannie Farmer, 1915, Part 2: Fruit Salads
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Large variety of fruits . . . pears, bananas, apples, pineapple, grapes, grapefruit and cherries for presentation to your Royal friends. Nuts, cream cheese, pimientos, spices and dressings compliment the dishes. Some dressings come from a previous chapter . . . other dressings such as "Huntington French Dressing" and the dressing for Lakewood Salad (olive oil, vinegar, paprika, pepper and chopped Roquefort cheese) are unique to the fruit salads.
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 | | 03-21-2017
A Salad For Everyone, Fannie Farmer, 1915, Part 1: Vegetable Salads
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Simple, photogenic presentations of salads featuring lettuce, chicory, endive, cucumber, tomato, or asparagus are blessed with dressings from the Dressings article. Examples include endives surrounded by beet rings, cucumber "boxes" garnished with red pepper and truffles, endive arranged with apple slices, small tomatoes and chopped egg, and tomatoes presented with asparagus, beets green pepper and red pepper. If you like tomatoes there are several "must reads."
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 | | 03-07-2017
From Oily to Creamy . . . From Sweet to Tangy . . . Salad Dressings, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Fannie begins with simple vinegar/oil French Dressings of the time then replaces the vinegar with juices or sauces to give a nice variety. Heavy cream as well as mayonnaise are then used with a variety of flavors . . . mustard, lemon, horseradish, pepper, paprika, egg yokes . . . chopped solids . . . olives and pickles. The last third of the dressings give a fantastic variety of styles . . . get out the sauces . . . Worcestershire, A.1., Tabasco and of course, Colonel Skinner’s Chutney.
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 | | 02-21-2017
Bless Your Breads with Flavorful Sandwich Recipes, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Tantalizing variety of snack or meal sandwiches. Fannie moistens snack sandwiches with butter, honey, mayo, cream or original mixtures, then fills them with nuts, eggs, pickles, anchovies, cheese, . . . pimentoes, plus flavors them with cayenne, ginger, horseradish, mustard, . . . Worcestershire. Meal sandwiches are made with chicken, ham & fowl, liver, . . . shrimps. Fannie likes graham bread. Can you make a sandwich from red and green pepper?
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 | | 02-07-2017
Onion Soufflé to Vegetable Panachée. . . Artistic Vegetable Recipes Part 2, O to Z, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Fannie stuffs peppers three ways, with green corn for us simpletons, a nice onion/green pepper mixture or a rice mix beyond belief. She then treats spinach as an art form with beats and white sauce, eggs, parmesan cheese and/or artichoke bottoms. She presents five ways to make tomatoes, creoled, stuffed, broiled, souffléd and with a combination of green peppers, fried onion and sweetbreads as "Delmonico Tomatoes."
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 | | 01-24-2017
Arti-chokes to Arti-shrooms . . . Artistic Vegetable Recipes Part 1, A to M, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Whether painting her French Artichokes with 10 colors of flavoring or composing a simple Mushroom and Tomato Toast dish, Fannie creates vegetables with taste. Artichokes, asparagus, lima beans. brussels sprouts, cabbage, carrots, cauliflower, chard, corn, cucumbers, egg plant and mushrooms are painted with a pallet of sauces, herbs, spices, butter, eggs, vinegar, pickles, parsley, olive oil, soup stock and cheese to make anyone really want to eat and enjoy vegetables.
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 | | 01-10-2017
Happiness for the Hunter . . . Game, Game Sauces and Stuffing Recipes, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Recipes containing many herbs, fruits, and spices to flavor Venison, Rabbit, Pigeon, Squabs, Quail, Partridge, and Guinea Chicken. After reading, you may want to try the recipes and the many succulent sauces on common meats. Do you have to have poultry of game to eat stuffing? . . . the stuffing variety was conceived in heaven . . . using sage, salt port, turkey giblets, raisins/walnuts, oyster, sausage and potatoes.
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 | | 12-27-2016
Poetry in Poultry . . . Tasty Recipes, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Whole chickens smothered with cream, mushrooms, paprika or mustard. Also cut chicken combined with ham; both Chicken à la Cadillac and Knickerbocker Supreme of Chicken being topped or garnished with asparagus. Most recipes contain less than six ingredients but Turkey Tetrazzini uses cold turkey, spaghetti, Parmesan cheese, mushroom caps and a million other ingredients.
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 | | 12-13-2016
Pork and Ham Recipes Fit for a King. . . Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: A variety of pork recipes which you may wish to study. Roasted, fried, or boiled with potatoes, fruit, or butter; Fannie likes cloves, sage, and peppercorns for added flavoring. You may wish to prepare your ham as German Loaf (with ham and regular pork) for extra compliments. Fort Lincoln makes a good use of leftover pork. Ham à la Van Voast isn't just ham, it's fantastic!
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 | | 11-29-2016
Sinful Veal and Sweetbreads Recipes . . . Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Really fun, quick read on methods, flavorings and sauces which you will find useful in much of your non-veal cooking. You may gain a few pounds just reading Loin of Veal, Allemande . . . salt pork (or bacon), butter, egg, catsup, nutmeg, cayenne, bread crumbs, sour cream. You may enjoy making Mock Sweetbreads just to tease your friends and family.
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 | | 11-15-2016
Lamb and Mutton: Chops, Fillets, Tournadoes and “Mutton Duck?” . . . Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Mostly lamb but a little mutton; the two mutton recipes appearing to be moist an tasty. Most lamb recipes are for chops, fillets or “tournadoes” and show correct cooking rate and flavoring plus the addition of complimentary sauces. Even the chopped or sliced lamb recipes will do your lamb justice; Lamb Réchauffé using jelly, cream, Sherry, cayenne and arrowroot.
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 | | 11-01-2016
Potatoes . . . Spanish, Chantilly, Anchovied, Alphonso, French Fried, Rissolée, Martinique, à la Suisse, Croquettes and Much More . . . Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Too many great recipes to list. Fannie likes to boil then cube or rice potatoes for many of her baked dishes adding cream, butter, salt, pepper, paprika and/or nutmeg. Pittsburg potatoes add cheese and pimentoes. She gives many recipes using different fillings in hollowed out potatoes. Her French fries are soaked, boiled, fried and fried again. Her croquettes read “delicious” using spinach or nuts.
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 | | 10-18-2016
Sassy and Saucy . . . Fannie Farmer’s Meat & Fish Sauce Recipes, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Excellent variety of sauces to meet our needs: Allemande, Spanish, Truffle, Brown Nut, Mock Hollandaise, Horseradish Hollandaise or Cucumber Hollandaise. Cool names like Béarnaise and Mousselaine and normal names like Devonshire, Roe, Cold Orange, Mint and Cider.
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 | | 10-04-2016
Beef . . . Savory & Saucy . . . Fannie Farmer’s Beef Recipes, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Tasty but very complicated methods for preparing beef . . . however the complications themselves make interesting reading. A variety of steaks and their sauces are presented. Fannie does do special things with cheaper “round” cuts. Her Hungarian Goulasch is simple as is her Swedish Meat Balls and Calf’s Brains a La York. The Cold Roast Beef a La Shapleigh could be a summer favorite.
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 | | 09-20-2016
Many Ways to Prepare Eggs, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Nice variety of baked and fried egg dishes some with sauces. Florentine Eggs in Casseroles are baked with spinach and Parmesan cheese. Many dishes use French Poached Eggs where you add the egg to swirling water. Some recipes use hard boiled eggs blended with other ingredients: egg cutlets are shaped and deep fat fried. The omelet variety goes from lobster to Parmesan to potatoes and bacon.
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 | | 09-06-2016
Fannie Farmer’s Soups, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
CONTAINS: Restock your spices, herbs and salts as Fannie gives you her portions for a variety of soups down to 1/8 teaspoon. Many normal soups like Celery and Tomato, Corn Mock Bisque, Chicken Gumbo, Chicken and Oyster Consommé, French Tomato and Manhattan Clam Bisque plus some with interesting names like Southdown, Potage Longchamps, and Filippini. Consommé Dubarry requires an ox tail.
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 | | 08-23-2016
Vegetables: Baked, Fried or Creamed/Stewed, Salem Michigan, 1923
by Ladies’ Auxiliary, 2nd Congregational Church
CONTAINS: Many veggies: potatoes, sweet potatoes, asparagus, squash, corn, tomatoes, onions and many more made baked, fried or creamed/stewed. Stuffed Tomatoes and Chili Con Carne have meat added. Mrs. Deake’s Southern Style Sweet Potatoes are “twice baked”. Mrs. Ross’s Scalloped Summer Squash is baked while Mrs. Waterman’s Summer Squash is breaded and fried.
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 | | 08-09-2016
Salad and Dressing Recipes, Salem Michigan, 1923
by Ladies’ Auxiliary, 2nd Congregational Church
CONTAINS: Most dressings are vinegar/mustard/egg based but some add cream or butter. Mrs. Crane adds red pepper while Mrs. Wheeler adds walnuts. A variety of salads include cabbage, fruits and nuts. Mrs. Kensler’s Stuffed Tomatoes is interesting but the Kartoffel Salad with Potatoes & Bacon may be a winner.
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 | | 07-26-2016
Pork, Fowl and Rabbit Recipes, Salem Michigan, 1923
by Ladies’ Auxiliary, 2nd Congregational Church
CONTAINS: Mrs. Waterman gives us portions to make 15 pounds of Sage Sausage. Mrs. Wheeler uses a cream sauce to treat chicken before adding many spices for tasty Chicken Croquettes. Stewed hare makes Hare Pie while Roast Hare has a dressing of sage, butter and oysters . . . and of course you know, "a young hare makes the best fry."
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 | | 07-12-2016
Beef & Veal Recipes, Salem Michigan, 1923
by Ladies’ Auxiliary, 2nd Congregational Church
CONTAINS: Beef loafs, rolls, cutlets, roasted and frizzled. Mrs. Norton's Hungarian Goulash gets flavor from pork and onions. Mrs. Wheeler's Swiss Roast adds tomatoes. Miss Jones Veal Loaf utilizes pork, cayenne pepper, white pepper, lemon juice and mace to wow the bachelors of 1923.
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 | | 06-28-2016
Preserving Meats & Preparing Meat Sauces, Salem Michigan, 1923
by Ladies’ Auxiliary, 2nd Congregational Church
CONTAINS: The normal . . . Salt your Pork and Cure your ham plus you Pickle your Beef to last the summer. Standard sauces such as Brown, Hollandaise, Horse radish, Cream, Mint and Fruit Sauces are given but Mrs. Crane lectures us that Jell-O makes great sauces for Fowl and Meats. Mrs. Wheeler's Horse Radish Sauce is a "must try."
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 | | 06-14-2016
Simple Fish & Shellfish Recipes, Salem Michigan, 1923
by Ladies’ Auxiliary, 2nd Congregational Church
CONTAINS: Quick oven baked loaf or fried patty recipes were made quickly but the ladies also liked to add ingredients and fry in lard. The Sauce for Salmon Loaf is easily made and will make dry patties better. Mrs. Terrill's tasty Fish Turbot uses egg, onion and parsley. Mrs. Maxwell's Codfish Balls are mixed with mashed potatoes. Mrs. Wheeler's Oyster Cocktail sauce is a "must try."
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 | | 05-31-2016
Quick Soups and Sandwich Recipes, Salem Michigan, 1923
by Ladies’ Auxiliary, 2nd Congregational Church
CONTAINS: Very simple recipes for the on the go, 1923 city types. Most of the soups use only vegetables; tomatoes corn, beans and potatoes. Most of the sandwiches are of the "make this filling" type; butter, cream cheese, peanuts and beans. Mrs. Waters' COWBOY SOUP features bacon with corn, tomatoes and beans. Mrs. Soper's EVERREADY SANDWICH FILLING is a tasty mix you'll want to check out.
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 | | 05-17-2016
Making Breads, Muffins, Waffles, Gems and Griddle Cakes, California, 1906
by Ladies of San Rafael, California
CONTAINS: Begins with a bit of a shock. You use some potato water and a little mashed potato to make bread. Nice variety of ingredients in the recipes: wheat flour, bran, rye, whole wheat, graham flour, corn meal, and rice. Kentucky Spoon Bread and Boston Brown Bread are puddings. Mrs. Allen claims her White Rolls are delicious but Mrs. Jones Rice Griddle Cakes may strike your fancy.
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 | | 05-03-2016
Salads and Dressings, California, 1906
by Ladies of San Rafael, California
CONTAINS: Chicken, crab, tomato, shrimp, egg, strawberry, ham, orange, sardine-shrimp, and banana-peanut combinations add to normal salad types. The dressing variety; potato, French, cream, mustard, and different mayonnaises may convince you to make them yourself. Mrs. Jones' Deviled Eggs give you many variations. Miss Tamalpais' Cabbage Salad will tickle the taste buds.
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 | | 04-19-2016
Vegetable and Grain Dishes, California, 1906
by Ladies of San Rafael, California
CONTAINS: Large variety of well endowed veggies, pasta and rice, many with meats and eggs added. Mrs. Lovell's "Potatoes in Fancy Guises" and Mrs. Jones' "Stuffed Pimientos Morrones" use many taste-adding ingredients but little work. Mrs. Rodden's "Spaghetti Hawaiian" may wet you appetite.
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 | | 04-05-2016
Egg Dishes, California, 1906
by Ladies of San Rafael, California
CONTAINS: Variety of omelettes, eggs made with sauces, and many an interesting uses of hard boiled eggs, sliced or chopped. Both Mrs. Pomeroy and Mrs. Lancel will satisfy your pyromania with entrees served with flaming brandy or rum. Mrs. Fronmuller's Bird Nests are a deep fat fried mixture of hard boiled eggs, sausage and bread crumbs. Anchovies were a popular mix with eggs.
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 | | 03-22-2016
Cheese Dishes, California, 1906
by Ladies of San Rafael, California
CONTAINS: Tantalizing variety of cheese dishes, cheeses baked with eggs, souffléd, fonda, and scallop style. The Macaroni and Cheese entrees are a bit elaborate but sound great. Cheese Straws (strips) are mixed with flour. Mrs. Fronmuller's Cheese Croquettes are deep fat fried. Mrs. Davis' Pimientos and Cheese is a "must-try" side dish.
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 | | 03-08-2016
Preparing Kidney, Tripe, Tongue, Liver, Sweetbreads and Brains, California 1906
by Ladies of San Rafael, California
CONTAINS: The ladies made any meat tasty. Mrs. Boyd's Creamed Kidney and Eggs are baked with a sprinkling of bread crumbs. Mrs. Lancel's sauce for tongues and feet includes chives, eschalots, capers and much more. Mrs. Hobart's Brains a la Vinaigrette may tickle your taste buds ... it is fried with many tasty additives.
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 | | 02-23-2016
Chicken & Other Fowl Recipes, California, 1906
by Ladies of San Rafael, California
CONTAINS: Many simple baked, fried or boiled chicken recipes and many other uses: fricasseed, smothered, souffléd and creamed. There are three curried chicken recipies, Mrs. Foster's adds cocoanut and ginger root. Her minced chicken with green peppers will make left overs special. Mrs. Wintringham's southern chicken gumbo adds pork while Mrs. Lancel's quail pate adds veal and pork.
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 | | 02-09-2016
Veal, Mutton and Pork Recipes, California, 1906
by Ladies of San Rafael, California
CONTAINS: The ladies used much salt pork or bacon to flavor or moisten veal. Mrs. Menzies' Fricandeau of Veal uses a layer of vegetables and bacon plus herbs and spices. Mrs. Jones' Ham Custard sounds like a storable Ham & Eggs. Mrs. Bonneau's rice based "Carolina—Southern Dish" combines sausage, ham, onions, tomatoes and red pepper into a very interesting dish.
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 | | 01-26-2016
Beef Recipes, California, 1906
by Ladies of San Rafael, California
CONTAINS: Steaks are prepared with a variety of excellent sauces. Many other cuts are made into loaves or stewed. Mrs. Barclay makes tongue sound great. Mrs. Smith's "Pigs in Blankets" are squares of round steak with bacon and spices but Mrs. Jones Beefsteak Roll may be your winner.
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 | | 01-12-2016
Whatever Meat You Have - Recipes, California, 1906
by Ladies of San Rafael, California
CONTAINS: Many recipes which can use a variety of meats, fresh or leftovers. Mrs. Hoffman's Curry a la Honolulu takes all day to make but Mrs. White's Meat Souffle and Mrs. Noble's Keystone Pates are quickly made and tasty. Most interesting? . . . Mrs. Jones Tamale Loaf?
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 | | 12-29-2015
Sauces and Dressings for Your Meats, California, 1906
by Ladies of San Rafael, California
CONTAINS: Standard sauces like Bechamel and Hollandaise are complimented by original sauces. Mrs. Neil's Dressing for Chops is refreshing. Mrs. Ware takes store bought mustard to a new level. Dressing for poultry takes a variety of forms: Mrs Fronmuller's Chestnut Force-Meat Dressing for turkey will be a favorite.
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 | | 12-15-2015
Preparation of Crab and Lobster, California, 1906
by Ladies of San Rafael, California
CONTAINS: The Ladies chopped their lobsters as well as crabs to make some tasty dishes. Crabs were creamed, deviled, fricasseed and creoled. We'll have to try Mrs. Walker's slightly spicy "Canape Lorenzo" as well as Mrs. Noble's slightly spicy "Lobster Cutlets." "Curry of Lobster" on rice should satisfy all.
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 | | 12-01-2015
Preparation of Clams, Oysters and Shrimp, California, 1906
by Ladies of San Rafael, California
CONTAINS: We'll love Mrs. Smith's Deviled Clams chopped with eggs, onions, parsley and pepper but Mrs. Brown's Oysters and Mushrooms also demonstrates good preparation of common seafood from sea-side communities. Mrs. Hasson must have predicted the 21st century bacon craze as she gives us Toasted Angels, oysters wrapped in bacon.
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 | | 11-17-2015
Preparation of Fish and Terrapin, California, 1906
by Ladies of San Rafael, California
CONTAINS: They often boiled fish back then but used herbs, spices, fruits and sauces to add taste. Quite a few sauce recipes are given. Many recipes can use pieces of any kind of fish ... Mrs. Cochrane's Fish Puff is a good example. Also, the ladies really knew how to prep a whole live terrapin. Mrs. Foster's Terrapin a la Baltimore will please.
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 | | 10-20-2015
Cooked Breakfasts to Luncheon Dishes, 1922
by Genesee Chapter, Daughters of the American Revolution
CONTAINS: Pancakes, Johnny cake, waffles and muffins are made with a variety of flour. Fritters are made like simple egg omelets. Mrs. Rockwood's "Luncheon Macaroni" and Mrs. M. E. Chandler's "Frizzled Beef with Eggs" are unique and sound like they're tasty. The Spaghettis are made in a very different manner.
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 | | 10-06-2015
Bread Recipes, 1922
by Genesee Chapter, Daughters of the American Revolution
CONTAINS: Besides a large variety of Brown Bread recipes, Ginger, Date and Nut breads were popular. Cornmeal, Oatmeal and Bran Breads are also presented. Mrs. Floyd presents her mother’s Johnny Cake. Mrs. Miller's Sour Cream Jumbles as well as Mrs. Hammond's Spanish Buns sound delicious.
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 | | 09-22-2015
Meats, Fish and Accompaniments, 1922
by Genesee Chapter, Daughters of the American Revolution
CONTAINS: The ladies of Flint Michigan give many traditional recipes and some give new twists such as Mrs. Locy's light dumplings ... and we'll all have to try Mrs. Chapel's "Veal Birds". Loafs and croquettes make good use of even marginal meats. They still used salt pork to add flavoring or moistness.
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 | | 09-08-2015
Your Salad, Pickles and Relish Recipes, 1922
by Genesee Chapter, Daughters of the American Revolution
CONTAINS: Refrigeration and Jell-O of the 1920's sure changed our salad choices but some salads like cucumber salad, egg salad, beet salad and German potato salad remained traditional. The ladies give us quick as well as traditional salad dressings. Pickles are served in a variety of ways. Tomato relish will put excess harvest to good use.
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 | | 08-25-2015
Soups & Sandwiches 1922
by Genesee Chapter, Daughters of the American Revolution
CONTAINS: Easy to prepare soups and sandwiches as compared to the 1800's meals. Tomato soup and tomato bouillon (canned) will consume your excess garden tomatoes. Some meat sandwiches are presented but sandwiches made with nuts, marshmallows, dates and raisins are made with butter or cream cheese. "Wrap sandwiches in a damp cloth." 1920's ads place you in that time.
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 | | 08-11-2015
How to Choose Poultry, Game and Fish, 1881
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Maria tells us about the availability of domestic and wild poultry as well as differences in their taste. You will know how to determine the age of many birds and what that means to their desirability. In the fish section you will know what people living on the east coast were able to purchase in 1881 and that Shrimp or "Scollops" were not held in high esteem.
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 | | 07-28-2015
Selecting Your Cuts of Mutton, Lamb, Veal and Pork, 1881
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Properties and uses of different parts of mutton, lamb, veal and pork as well as how to judge quality and store the meats. Prices vary from 12 to 20 cents per pound but Maria tells us when it is better economy to pay more for trimmed cuts. Healthfulness of organ meats vary with the animal but are always good.
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 | | 07-14-2015
Guide Your Butcher; Selecting Your Cuts of Beef, 1881
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Maria explains the location and your uses for the cuts of beef, how to judge beef, which cuts are most healthful and expected prices (20 to 30 cents/pound) when choosing different cuts of beef. She explains the differing terms used for cuts of beef in Boston, New York and Philadelphia. She reveals the truth behind what names some markets give to "steaks."
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 | | 06-30-2015
Buying and Care of Vegetables and General Groceries, 1881
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Wonderful reading for all audiences. Much information about our food buying habits before electricity but " railroads and steamers connect the climes " stretching the seasons. Maria becomes opinionated with her discussion of flour and meal. The care of food section takes you back in time before refrigeration.
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 | | 06-16-2015
Your Homemade Salad Dressings and Salads, 1881
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Maria begins this section with serious general advice about choosing, making and serving salads. The first half is then devoted to dressings, from Red Mayonnaise, Sardine Dressing and the much used French dressing. Salads are presented with meats, fish and vegetables. They had potato salad back then but it was different.
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 | | 06-02-2015
Preparing and Serving Food, General Instructions, 1881
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Entertaining reading as we learn the methods of 1881. You brown foods with a red hot “salamander” but you can use a fire shovel instead. The construction and use of a pastry bag as well as the construction of paper cases is important too. The use of a whip churn is well described. Methods of preparing meats are given an educational twist.
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 | | 05-19-2015
Breakfasts and Tea 1881, Part Two: Meal, Muffins and Cakes
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Many muffins; English, graham, corn, Indian meal or rye; Cakes for tea, pancakes and waffles for breakfast. Hominy, squash and rice round out the featured tastes. Some are baked; some are fried. Maria tells us that Hominy Griddle-Cakes are delicious.
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 | | 05-05-2015
Breakfasts and Tea 1881, Part One: Eggs
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Besides omelets and a wide variety of eggs scrambled or creamy, mixed with a variety of ingredients, you can make canapees, welsh rare-bit, corn pie or cheese soufflé. Maria gives advice on how to make a good omelet as well as the most healthful way to prepare soft-boiled eggs. Anybody really make a fish omelet?
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 | | 04-21-2015
Entrees 1881 Part 4: Economical Dishes: Stew, Liver, Kidneys and Leftover Meats
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Recipes using leftovers and less expensive meats. You can use any kind of meat in Shepherds’ Pie, curries or Barley Stew. Maria gave many recipes for liver … some which may be palatable to liver haters. Finally, any leftover meats may be used in hash, meat fritters and meat-potato sandwiches.
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 | | 04-07-2015
Entrees 1881 Part 3: Fritters, Croquettes, Vol-au-Vents and Pattie Shells
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: A million and one ways to prepare and fill (usually with meat) pastry entrees. Many are flour based but you will find some using rice or potatoes. The pastries are filled with veal, chicken, mutton, lamb, beef and turkey as well as oyster, clam, salmon, shad roe, and lobster.
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 | | 03-24-2015
Entrees 1881 Part 2: Chicken and Game. Cold Game Pie …Oh My!
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: A million and one ways to prepare chicken and game. Most recipes are very interesting put too complicated for the modern cook. Even Chicken Pie is time consuming. Maria uses pork and veal with many of these chicken and game recipes … knew what she was doing.
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 | | 03-10-2015
Entrees 1881 Part 1: Beef, Veal, Mutton, Lamb and Ox
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Some meats are made “Hollandaise, Allemand, Alamode, Macaronied, Cannelon, Roulette, Ragout,” etc. There are many recipes for tongue and there are three recipes for your beloved ox’s tail. The way the meats are shaped before cooking is very important. Fried cutlets round out the collection.
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 | | 02-24-2015
You Had to Make Your Own Sauces, 1881
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: You didn’t have a variety of bottled sauces that we have today. You had to make them. Tartare Sauce, Bechamel Sauce, Allemande Sauce, Olive Sauce, Flemish Sauce, Hollandaise Sauce, Lobster Sauce and many more will make your meals more tasty and in many cases will make dry meats more presentable without “larding.”
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 | | 02-10-2015
Your Shell-Fish and Oyster Recipes of 1881
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: This cookbook came from the East Coast and gives a huge variety of oyster recipes. Then lobster and terrapin anatomy and preparation is covered. Oysters are roasted, wrapped in “English Bacon”, sautéed, fricasseed and of course served raw. Lobsters are broiled, breaded and even devilled.
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 | | 01-27-2015
Your Fish Recipes of 1881
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Tasty boiling, baking, broiling and frying methods are covered. For those far from the coast “salt fish” recipes are given. (Salt fish is only $.60 for 5 pounds.) They had fried fish balls back then as well as escaloped fish, smelts a la tartare, fish au gratin and stewed eels.
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 | | 01-13-2015
Bird and Game Recipes of 1881
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Labor intensive but proper 1880’s preparation of grouse, partridges, quail, pigeons, goose, duck, turkey and chicken. Rabbit and deer are the only two game covered. Dry meats are larded. Interesting gravies, stuffing and “jellies.”
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 | | 12-30-2014
Your Meat Recipes of 1881
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Roasting, broiling, and other basics are presented in terms of your ovens of 1881. You’ll find that mutton and lamb are just as popular as beef and veal. You ‘larded’ dry meats. Besides normal, tasty recipes, Irish stew, Toad in the Hole and Scotch Roll will round out your repertoire.
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 | | 12-16-2014
Your Kitchen Furnishings and Usage Advice, 1881
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Good advice and 60 drawings of utensils and equipment that you must have if you are any kind of cook. Some errors i.e.: you can’t buy a Dover Egg Beater for $1.25 but overall a “must read” for anyone who cooks.
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 | | 12-02-2014
Your Soup Recipes of 1881
by Maria Parloa, Principle, School of Cooking, Boston
CONTAINS: Nice variety in 1881 whether you are using trimmings, left-overs or ingredients targeted for a variety of stocks, cheese, vegetables, foul or seafood soups. No clam chowder but Philadelphia Clam Soup will be a hit as well as Mulligatawney’ Soup and of course, Meg Merrilies’ Soup.
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 | | 11-18-2014
Bread, Biscuits, Hot Cakes, Recipes 1905
by Harland, Lincoln, Parloa & Murrey
CONTAINS: Nothing too surprising in these recipes but they are intriguing none the less. Very interesting backgrounds on each type of bread, proper methods and kitchen technologies. Oh, they used lard in breads too.
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 | | 11-04-2014
Get Out the Lard … Fritters and Eggs 1905
by Harland, Lincoln, Parloa & Murrey
CONTAINS: Actually you didn’t make your eggs in lard … you had many-many healthful ways to prepare this abundant food. But the croquettes and fritters … so many varieties … get out the lard. Also contains “how to keep eggs fresh up to 2 years.”
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 | | 10-21-2014
Veggies, Salads and Sauce Recipes and Guidance, 1905
by Harland, Lincoln, Parloa & Murrey
CONTAINS: In 1905 we were a meat eating nation but we had plenty of vegetable recipes normal today and also for preparing things like salsify, hominy, and of course, your favorite, succotash. By the way, never boil veggies in your iron pot.
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 | | 10-07-2014
Hey Pigeon, Better Scoot. Your Poultry & Game Recipes of 1905
by Harland, Lincoln, Parloa & Murrey
CONTAINS: Besides turkey and chicken you regularly ate pigeons, snipe, partridges, pheasants, quails and of course, rabbit. Gives hints for keeping game [fresh] before refrigeration. Decorated with ads from the cookbook.
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 | | 09-23-2014
You Use All Parts, Meat Recipes of 1905.
by Harland, Lincoln, Parloa & Murrey
CONTAINS: Some recipes which appear modern and others like pig head and baked beaf heart which demonstrate a no of waste mentality. Authors give warnings about pork. Decorated with ads from the cookbook. Remember that you cooked in coal stoves.
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 | | 09-09-2014
Your Soup Recipes of 1905
by Harland, Lincoln, Parloa & Murrey
CONTAINS: You didn’t waste any of the animal parts you bought home from the market. Calf, mutton, lobster, … Ox-Tail soup? You cooked on a coal stove but if you lived in the city, you had an icebox to store your delicious cooking. Decorated with ads from the cookbook.
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 | | 08-06-2013
Grandma’s Peach Cobbler
by Jackie Wells Jamison
CONTAINS: Simple but yummy … and better when you use Grandma’s pans.
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