A most delightful way of serving ice cream is with fruit. Fresh or canned fruit may beused and the amount of sugar varied as necessary. A little whipped cream or soft custard is a pleasant addition.
French Chocolate is a hot chocolate, de luxe. It is especially suitable for entertaining when the serving is done by the hostess, and makes an effective, gracious ceremony of afternoon refreshments
Accompaniments for this delicious beverage should be light and dainty. Thin bread and butter sandwiches, unsweetened wafers, or sponge drops are excellent to serve.
Let this rich, satisfying French Chocolate do the honors at your next party – a bridge luncheon, afternoon, evening, or after-theatre party.
Waffles are usually dismissed at the breakfast table as “mere waffles” in the US. To the French, who have a way of glorifying things, they are also widely used as part of the dessert, and are called “gaufrettes,” which is rather glorified in sound, and glorious to taste.
A grownup dessert recipe found in
“Borden’s Eagel Brand Book of Recipes” published by
Borden’s Condenced Milk Company in the 1930s
I think I have mentioned it before, but desserts and other food featuring strong coffee is best suited for serving to grown ups. Children seldom find it tasteful. But who cares, we’re grown ups aren’t we
Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. Many breweries turned to alternative pruducts back then. After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well with the rest of the recipe ingredients.
If this dish was old-fashioned back in 1932 it sure is today. An unfamiliar way to serve cod for a Scandinavian, but it does sound delicious. Apart from the beets and onion it sound a little like what we call “Plukkfisk” in Norway – Ted
Text from the booklet: The only real rival of “Star” Ham is Armour’s “Star” Bacon. In uniform quality it is equally dependable for it has the same famous Fixed* Flavor. The mildness and sweetness of this choicest bacon are distinctive, As a breakfast delicacy, it is admittedly unsurpassed. Wherever finest foods are served – on dining cars, in prominent hotels and elsewhere – it is a familiar item on the menus.
I love ice cream, there’s no way to hide it, no way to deny it. I don’t care if it is pistachio. brittle, strawberry or whatever other type of ice cream you can think of. I simply love it – Ted
Armour & Company published a series of these cookbooks promoting their hams and bacon in the 1920s and 1930s, all with very artistic illustrations like this one. If you like to download this cook book in pdf format, click the title below.
Baking is strange, our breakfast, lunch and dinner habits and menus change a lot from decade to decade, but our favourite cakes recipes hardly ever change. “Moderne Baking” was published 80 years ago and still you could find these four recipes in one version or other in just about any contemporary baking cook book.
Its nice to know there are still some constants in our lives in these times of rapid changes – Ted
An interwar years cake recipe found on cookit.e2bn.org
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!
Text from the booklet: Everyone knows that the most nourishing, most sustaining and appetising hot beverage in the world is Cocoa.
Everyone knows it as a beverage that may be freely partaken of at any time of the day by children and adults alike, without fear of indigestion or ill effects.
But the Cocoa you drink must be the best. and there is no ﬁner Cocoa in all the world than Lutona.
Lutona is made from the choicest varieties of cocoas grown under ideal conditions and matured in Society’s own Depots in West Africa.
Every phase of its manufacture is under the direct control of the Society and the most rigid precautions are taken to ensure that the natural purity and full food value of the cocoa are retained.