Vintage Cook Book Wednesday – Mrs Harding’s Twenty Century Cook Book from 1921 in pdf

Vintage cookbooks079_book_02

Twenty Century Cook Book

An Up-to-Date and Skillful
Preparation on the Art
of Cooking

Modern Candy Making Simplified
The Process of Drying Fruits and Vegetables
Butchering Time Recipes

Compiled and Published by
The Geographical Publishing Co.

You can download the book in pdf format by clicking
the icon below or the image of the book above

Campfire Marshmallow Salad

A recipe from an ad for Campfire Marshmallows published in Good Housekeeping in 1921


Simply add Campfire Marshmallows to your favourite fruit salad; or use this recipe prepared by Alice Bradley, famous cooking authority. Then ask members of your family which way they like fruit salad best – with or without marshmallows

Make the test with Campfire Marshmallows. They are specially prepared for culinary use and are preferred by good cooks everywhere for their delicious flavour and fine texture; and also for their economy. Try it!


See this and other delicious recipes on:
Tickle My Tastebuds Tuesdaythe-weekend-social-badge-small-msp-1Treasure Box Tuesday

Chocolate Iced Layer Cake / Smørkake Med Sjokoladetrekk

A recipe from “Cake Secrets” (Kake Hemmeligheter) published by Iglehearts in 1921

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See this and lots of other delicious recipes here:
the-yuck-stops-here-symbol-02[5]TuesdaysTable copy[5]Tickle My Tastebuds Tuesday[4]

Regulation Butter Cake

A recipe from “Cake Secrets” published by Iglehearts in 1921

butter cakes_post

This is the simplest form of butter cake, known as Plain White Cake. If you have never made a butter cake, try this recipe first.



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Calumet Cream Puffs

A recipe from The Calumet Cook Book published in 1921


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Imperial Sunshine Cake

A recipe from “New Cake Secrets” published by Igleheart’s in 1921


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Calumet Cake With Chocolate Frosting

A recipe from Calumet Cook Book published in 1921


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Calumet Strawberry Shortcake

A recipe from the “Calumet Cook Book” published in 1921


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Calumet Devil’s Food Cake

Recipe from “Calumet Cook Book” published in 1921


In context:
Devil’s food cake
is a moist, airy, rich chocolate layer cake. It is considered a counterpart to the white or yellow angel food cake. Because of differing recipes and changing ingredient availability over the course of the twentieth century, it is difficult to precisely qualify what distinguishes Devil’s food from the more standard chocolate cake, though it traditionally has more chocolate than a regular chocolate cake, making it darker. The cake is usually paired with a rich chocolate frosting.
Text from Wikipedia, the free encyclopaedia

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