The oldest cookbook I have is a regional one called the Clark County Cookbook from South Dakota. It was published in 1914. The recipes are written in paragraph form, and are very sketchy, with few instructions. There are no casserole recipes, and no mention of ground beef. The book was funded by ad sales from local businesses, only one of which lists a phone number (Phone Main 1-2-4). Here are a couple of examples:
SPICED ROAST (Mrs. A.V. Jones of Ash Township)
For this either beef or mutton can be used. Prepare for roasting by seasoning with salt and pepper, then add 1/2 doz. cloves, 1 doz. whole allspice, 3 tablespoons sugar, one-third pint vinegar, two-thirds pint water. Roast very slowly until about half an hour before serving. Let it brown then in a very hot oven; add water as needed.
FRENCH SALAD (Mrs. N.M. Nelson of Raymond)
Drain liquor from can peas, add 1 pint finely cut celery, 1 cup blanched and broken walnut meats, 1 cup tart oranges cut in small pieces; toss together lightly, garnish with tender white celery leaves, cover with mayonnaise. Set in cool place till wanted.
BRAN BISCUIT FOR INVALIDS (Mrs. W.A. Johnson of Raymond)
2 cups bran, 1 cup white flour, 1 cup sour milk, 1 teaspoon soda, 3 tablespoons molasses, 2 tablespoons shortening, salt. Get fresh bran from mill and sift it, put dates stoned and cut up in the graham mush.
SATANS FOOD CAKE (Mrs. G.W. Richardson of Woodland Township)
1-1/2 cups sugar, 1/2 cup butter, yolks of 2 eggs beaten with 2 tablespoons sweet milk, 1-1/2 cups flour into which has been sifted 2 teaspoons baking powder, 6 tablespoons grated chocolate dissolved in 1 cup milk, whites of eggs beaten stiff, bake in loaf.
Here's an ad for a range from Nommenson Hardware Co., of Raymond, SD:
The "RANGE ETERNAL"
Embodies everything wanted in stove construction: nice smooth nickle (their spelling); ground and polished top; triple wall; 15 gallon heavy copper reservoir; pouch feed; poker door; heavy ventilated fire box; duplex grate; a large roomy oven.
