Archive for the 'Cooking' Category

Popover Recipes from 1924

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 [...]

Corn-Cake Recipes from 1924

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 [...]

Free Biscuit Recipes from 1924

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 [...]

Macaroni with Cream Sauce Recipe from 1924

MACARONI WITH CREAM SAUCE
Possibly the simplest way in which to prepare macaroni is with cream sauce, as is explained in the accompanying recipe. Such a sauce not only increases the food value of any Italian paste, but improves its flavor. Macaroni prepared in this way may be used as the principal dish of a light [...]

Free Bread Recipes from 1924

BREAD RECIPES
In order that the beginner may bring into use the bread-making principles and directions that have been set forth, and at the same time become familiar with the quantities of ingredients that must be used, there are here given a number of recipes for the making of bread. These recipes include not only white [...]

Free Waffle Recipes from 1924

PROCEDURE IN BAKING WAFFLES
The procedure in making waffles is very similar to that in making griddle cakes. While the waffle mixture is being prepared, heat the waffle iron. Then grease it thoroughly on both sides with a rind of salt pork or a cloth pad dipped in fat, being careful that there is no excess [...]

Free Muffin Recipes from 1924

BLUEBERRY MUFFINS. - Muffins containing blueberries can be made successfully only in blueberry season, but other fruit, as, for example, dates, may be used in place of the blueberries. Cranberries are often used in muffins, but to many persons they are not agreeable because of the excessive amount of acid they contain.
BLUEBERRY MUFFINS
(Sufficient to Serve [...]

Bread Making

IMPORTANCE OF BREAD AS FOOD
1. BREAD is sometimes defined as any form of baked flour, but as the word is commonly understood it means only those forms of baked flour which contain some leavening substance that produces fermentation. The making of bread has come down through the ages from the simplest methods practiced by the [...]

Cereals and How to Use Them 1924

ORIGIN OF CEREALS
Â Cereals, which is the term applied to the edible seeds of certain grains, originated with the civilization of man. When man lived in a savage state, he wandered about from place to place and depended for his food on hunting and fishing; but as he ceased his roaming and began to settle in [...]

1924 Cooking Course - Part 1 and Part 2

In 1924 the WOMAN’S INSTITUTE OF DOMESTIC ARTS AND SCIENCES of Scranton, Pa published a comprehensive Cooking Course.
The Woman’s Institute Library of Cookery consists of five volumes that cover the various phases of the subject of cookery as it is carried on in the home.
VolumeÂ 1Â deals with the essentials of cookery, cereals, bread, and hot breads. [...]