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	<title>The Roaring Twenties Blog &#187; Food</title>
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	<description>A Snapshot of Life in the 1920's</description>
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		<title>A New Name for Swiss Cheese 1927</title>
		<link>http://1920-30.com/blog/a-new-name-for-swiss-cheese-1927/</link>
		<comments>http://1920-30.com/blog/a-new-name-for-swiss-cheese-1927/#comments</comments>
		<pubDate>Thu, 28 Feb 2008 03:28:06 +0000</pubDate>
		<dc:creator>bob</dc:creator>
				<category><![CDATA[Exports]]></category>
		<category><![CDATA[Farming]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Retail]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[international trade]]></category>
		<category><![CDATA[swiss cheese]]></category>
		<category><![CDATA[trade]]></category>

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		<description><![CDATA[WHEN IT&#8217;S REALLY SWISS CHEESE
SCANDALS in the Swiss Cheese Family, the reformers sadly admit, have made it almost as notorious as the Swiss Family Robinson. It is not merely that a ring of cheese around a hole bigger than a silver dollar, and filled in with mustard, as the New York Evening World complains, has [...]]]></description>
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		<title>Growing Roses for Food in 1925</title>
		<link>http://1920-30.com/blog/growing-roses-for-food-in-1925/</link>
		<comments>http://1920-30.com/blog/growing-roses-for-food-in-1925/#comments</comments>
		<pubDate>Tue, 15 May 2007 06:40:17 +0000</pubDate>
		<dc:creator>bob</dc:creator>
				<category><![CDATA[1920's]]></category>
		<category><![CDATA[Food]]></category>

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		<description><![CDATA[HOW THEY GROW ROSES FOR FOOD IN NANKING
Source: The Literary Digest for September 12, 1925
IT seems that the Chinese city of Nanking is a notable center for rose-growing for food and the preparation of rose-leaves for table use. According to a recent issue of The Chinese Economic Bulletin, published by the Chinese Government Bureau of [...]]]></description>
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		<title>Popover Recipes from 1924</title>
		<link>http://1920-30.com/blog/popover-recipes-from-1924/</link>
		<comments>http://1920-30.com/blog/popover-recipes-from-1924/#comments</comments>
		<pubDate>Thu, 12 Apr 2007 07:40:00 +0000</pubDate>
		<dc:creator>bob</dc:creator>
				<category><![CDATA[1920's]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>

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		<description><![CDATA[POPOVERS
A delightful change from the puffs, muffins, and biscuits that are usually served for breakfast or luncheon is afforded by means of popovers.
Popovers are not difficult to make. For them is required a thin batter in equal proportions of liquid and flour. In giving the method for mixing popovers, some of the older cook books [...]]]></description>
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		<title>Corn-Cake Recipes from 1924</title>
		<link>http://1920-30.com/blog/corn-cake-recipes-from-1924/</link>
		<comments>http://1920-30.com/blog/corn-cake-recipes-from-1924/#comments</comments>
		<pubDate>Sun, 08 Apr 2007 11:23:02 +0000</pubDate>
		<dc:creator>bob</dc:creator>
				<category><![CDATA[1920's]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>

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		<description><![CDATA[CORN-CAKE RECIPES

Corn cakes were amongÂ the first breads made of cereal foods in America, being at first often made of only corn meal, water, and salt. These cakes of corn meal were prepared and carried on long journeys made by people when there were no means of rapid transportation. The cakes did not spoil, were not [...]]]></description>
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		<title>Free Biscuit Recipes from 1924</title>
		<link>http://1920-30.com/blog/free-biscuit-recipes-from-1924/</link>
		<comments>http://1920-30.com/blog/free-biscuit-recipes-from-1924/#comments</comments>
		<pubDate>Tue, 03 Apr 2007 12:53:05 +0000</pubDate>
		<dc:creator>bob</dc:creator>
				<category><![CDATA[1920's]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>

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		<description><![CDATA[PINWHEEL BISCUIT RECIPE
To create variety, a baking-powder biscuit mixture may be made into pinwheel biscuits, a kind of hot bread that is always pleasing to children. Such biscuits, which are illustrated in Fig. 14, differ from cinnamon rolls only in the leavening agent used, cinnamon rolls being made with yeast and pinwheel biscuits with baking [...]]]></description>
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