Cook-O-Rama! Part Four

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Recipes from vintage cookbooks, food product recipe pamphlets and magazines. While the emphasis is on vintage, new recipes are welcomed also. When available, I will post the name of the publication and year published with the recipe. Food product advertisements containing recipes will continue to be posted in the Vintage Food Advertisements series. As usual, I will start a new part when posts hit 100.

 

<span class="st">Bon Appétit!</span>

 

 

Recipes: Old and New

http://www.automaticwasher.org/cgi-bin/T...

 

<strong>Cook-O-Rama! Part Two</strong>

<strong><strong>https://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?71411</strong></strong>

 

<strong><strong><strong><strong>Cook-O-Rama! Part Three</strong></strong></strong></strong>

<strong><strong><strong><strong><strong>https://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?76676</strong></strong></strong></strong></strong>

 

 

 

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The Rogers Park Woman's Club Cook Book 1942

 

 

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Methodist Ladies' Aid Cook Book 1940

 

 

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Oldtimer Recipes 1962

 

 

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Better Homes And Gardens Cookbook, 1938

 

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[frigilux]

OK, Louie-- You gotta know the Chicken Sticks (chicken conspicuously absent) and Noodle Dish in Reply #2, as well as the Buckaroo Bar-B-Q  and Creole sauces from Reply #4 are on my radar.  

 

Wow: Pork Fruit Cake (Zola Harvey Caughey circa 1915; Reply #3).  I want some of whatever she took, LOL.

 

[cuffs054]

There seems to be a missing instruction in the MinceMeat cookie recipe. What do you do with the boiling water?

 

[ea56]

Re; Reply#6

Tom,
You mix the boiling water into the mincemeat, hence the instruction to blend the cooled mincemeat into the rest of the batter. This would have been to rehydrate the mincemeat, as the recipe calls for mincemeat in a carton, which indicates that it wasn’t a wet mincemeat.

Eddie

 

[ea56]

Additional Suggestion For Mincemeat Cookie Recipe

Since I don’t believe they still sell partially dehydrated mincemeat anymore, I’m not certain of this, since I never buy it and don’t care for it, I believe a safe, modern day substitute would be to use 1 pint, or 2 cups of the jarred mincemeat of your choice. And omit the boiling water!

Eddie

 

[supersuds]

Vinegar pie

What are the “yelks” of eggs? Is this just a jokey misspelling of yolk?

 

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Our Favorites For Family And Friends 1967

 

 

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75th Anniversary Cook Book Of Tested Recipes 1950

 

 

 

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75th Anniversary Cook Book Of Tested Recipes 1950

 

 

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75th Anniversary Cook Book Of Tested Recipes 1950

 

 

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The New Unity Inn Cookbook 1966

 

 

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The New Unity Inn Cookbook 1966

 

 

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The New Unity Inn Cookbook 1966

 

 

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The New Unity Inn Cookbook 1966

 

 

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The New Unity Inn Cookbook 1966

 

 

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