Oat Bran ‘n Ginger Waffles / Havre og Ingefær Vafler

A dessert recipe found in “Quaker Oats Brand Cookbook”
published by The Quaker Oats Company in 1989

Oat Bran ‘n Ginger Waffles / Havre og Ingefær Vafler

Enjoy the sweet aroma of these waffles with the healthful
benefit of oat bran. Top with fresh fruit.

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Sour Cream Waffles / Rømmevafler

A breakfast recipe found  in “The New Sealtest Book of
Recipes and Menus” published by  Sealtest Inc in 1940Sour Cream Waffles / Rømmevafler

A rather surprising waffle recipe for scandinavians who do not serve waffles for breakfast, but more like we would serve cakes. A waffle recipe without sugar or other sweetening would of course then seem a little strange to us.

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Wipped Cream Cake / Kake av Pisket Kremfløte

A cake recipe from“The Presto Recipe Book for
Little Girls and Their Mothers” published by
Hecker Products Corporation in 1939

Wipped Cream Cake / Kake av Pisket Kremfløte

I have three of these Presto flour promotion booklets from the 1930s All of them with illustrations in vivid deep watercolours like the one above. There are only six illustrations in each booklet, but becauce the watercolours are so exeptionally well done I chose to make a folder with the recipes and illustration as I usually do with blooklets and books with a lot more illustrations. This just because I felt like sharing these beautifull watercolours with you – Ted

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Double Oat Muffins / Muffins med Dobbel Havre

A wholesome muffins recipe found in “Quaker Oats Brand Cookbook” published by The Quaker Oats Company in 1989
Double Oat Muffins / Muffins med Dobbel Havre

The combination of oats and oat bran create a healthful grain muffin  perfect for breakfast or as a snack. Prepare in the microwave for fresh, hot muffins anytime.

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Orange Flower Macaroons / Appelsinblomst makroner

An interwar years cake recipe found on cookit.e2bn.org
Orange Flower Macaroons / Appelsinblomst makroner

In the interwar years, the Afternoon Tea had dwindled down to ‘at homes’ with guests, but it remained popular.  More or less intricate cakes and sandwiches were served with freshly brewed tea.

This recipe is particularly is easy to make. Some period recipes are quite tricky and don’t always work. This one is very forgiving and therefore it’s a good one for an inexperienced cook.

Macaroon is the English translation from the French word “Macarone”. Most have almonds as their principal ingredient, but you can also have coconut macaroons too. All are delicious!

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