Tomato and Endive Salad / Tomat og Endivesalat

A recipe from “The Salad Bowl” published by BestFood in 1929
tomato-and-Endive-Salad_thumb2

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Strawberry Fluff / Jordbær Dun

A dessert recipe found in “A Cook’s Tour with Minute Tapioca”
published by Minute Tapioca Co in 1929

Strawberry Fluff / Jordbær Dun

Tapioca (/ˌtæpɪˈoʊkə/; Portuguese pronunciation: [tapiˈɔkɐ]) is a starch extracted from cassava root (Manihot esculenta). This species is native to the northeast region of Brazil, but its use spread throughout South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies and Africa and Asia. It is a tropical, perennial shrub that is less commonly cultivated in temperate climate zones. Cassava thrives better in poor soils than many other food plants.

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Picnic Caramel Cake / Piknik Karamellkake

A baking recipe found in “Igleheart’s Cake Secrets”
published in 1928Picnic Caramel Cake / Piknik Karamellkake

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This is my post No 2.500 on this blogg!

thanks

Coconut Butterscotch Pie / Kokos- og Smørkaramellpai

A pie recipe from “Cocnut – Sun-Sweetness From The Tropics”
published by Franklin Baker Company in 1928

Coconut Butterscotch Pie / Kokos- og Smørkaramellpai

Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt. The earliest known recipes in the middle 19th century used treacle (molasses) in place of or in addition to sugar.

Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes).

The term butterscotch is also often used more specifically of the flavour of brown sugar and butter together, even where the actual confection butterscotch is not involved, such as in butterscotch pudding.

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Orange Cream Custard / Kremet Appelsinpudding

A dessert recipe found in “Each Taste a Treat –
97 Delicious Recipes”  published by
Borden’s Condenced Milk Company in 1929

Orange Cream Custard / Kremet Appelsinpudding

Another dessert based on oranges for you here, way back from
the roaring twenties this time- Ted

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New England Boiled Dinner with Cranberry Pudding / New England Kokt Middag med Tyttebærpudding

A classic dinner recipe found in “What’s New in Cookery” published by Aluminum Goods Manufacturing Co in 1928
New England Boiled Dinner with Cranberry Pudding / New England Kokt Middag med Tyttebærpudding

When Grover Cleveland took over the presidency from Chester A. Arthur in 1885, he inherited more than a new address and the nation’s problems. He came into a legacy of epicurean dining that he loathed. The former President had liked his food with its nose in the air: dits of foie gras, dots of charlotte russe; he even dandified his macaroni pie by adding oysters. Cleveland, a regular Joe of simple tastes, put up with the fancy food; but one night, catching a whiff of corned beef and cabbage being eaten by the servants, the president traded his Arthurian meal for theirs. “It was the best dinner I had had for months,” he later beamed.

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Coffee Ribbon Bavarian / Lagdelt Dessert Smaksatt med Kaffe

A dessert recipe from “The Story of Coffee and How To Make It” published by The Cheek-Neal Coffee Co in 1925Coffee Ribbon Bavarian / Lagdelt Dessert Smaksatt med Kaffe

Another of those desserts for adults from the book that tells you the story of coffee and gives you recipes for coffee tasting goodies.

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Caramel Pudding / Karamellpudding

A dessert recipe found in “Condenced Milk and
its use in Good Cookery” published by
Borden’s Condenced Milk Company in 1927

Caramel Pudding / Karamellpudding

A nifty way to make caramel pudding, but it takes two and a half hour. On the other hand there is hardly any work involved at all. Just checking the water level in the saucepan from time to time.

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Knox Dainties / Knox Gelegotteri

Lovely jelly sweets recipes found in “Knox Gelatine Dainty Desserts – Salads – Candies” published in  1927”Knox Dainties / Knox Gelegotteri

I have to admit that I love homemade sweets. We always made marzipan, cream and chocolate caramels and candied fruit for Christmas when I was a kid and the thought of those can still make me drift off into lovely childhood memories. I think it’s time to start planning the easter sweets – Ted

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Chocolate Layer Cake / Lagkake med Sjokoladeglasur

En kakeoppskrift funnet i “Igleheart’s Cake Secrets” publisert
av Igleheart Flour in 1928

Chocolate Layer Cake / Lagkake med Sjokoladeglasur

Dette er andre gang jeg poster fra denne gamle Igleheart kokeboka og igjen blir jeg slått av hvor lite baking og baketradisjoner har endret seg over årene sammenlignet med annen mat. Vi synes å ville ha kaker slik de alltid har vært. Kanskje fordi kaker bringe så gode minner fra barndommen vår – Ted

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Daffodil Cake / Påskeliljekake

A fancy cake recipe just right for the upcoming Easter
found in “Igleheart Cake Secrets” published in 1928
Daffodil Cake / Påskeliljekake

This is the second of these old Igleheart’s cookbooks from the 1920s I’m posting from and again I’m struck by how little baking recipes and traditions have changed over the years in comparison with other food. We seem to like cakes and cookies to be as they always have been and I find that rather pleasant in our modern world of constant change – Ted

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Raisin Fudge Cake with Almonds / Rosinfudgekake med Mandler

A cake recipe found in “Iglehearts Cake Secrets”
published in 1921

raisin fudge cake with almonds_page

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French Chocolate Cake / Fransk Sjokoladekake

A Recipe from “Snow King’s Famous Southern Baking Recipes
for Better Baking” published in 1929

1929 Snow King-Famous Southern Baking Recipes for Better Baking_french chocolate cake_post

Recipe by Eva Ranson, R. F. D. 1, Raynham, N. C. (see picture)

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All-Bran Muffins / All-Bran Kli Muffins

A recipe from a Kellogg’s All-Bran ad published in 1928Kelloggs all brand_1928_post

From the ad text: Kellogg’s All-Bran makes wonderful bran muffins. Rich with old fashioned flavour. light and fluffy through and through. And you can be sure, too, they’re extra healthful – because of the natural “bulk” All-Brand supplies.

Plenty of bulk in the diet is essential to healthful regularity, doctors say. All-Bran furnishes bulk in generous quantity because it is 100% bran. For more effective than other brand products. Its rich nutty flavour adds real delightfulness to every recipe.

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If All-Bran muffins was rich with old flashioned flavour back in 1928 it will surely be even richer with it in our day and age – Ted  😉

Soft Gingerbread & Boston Brown Bread / Mykt Ingefærbrød & Brunt Bostonbrød

soft gingerbread - boston brown bread_post

In the foreword in this recipe booklet from the 1920s it says:

Be lavish with raisins. It is justified by dietetic worth. They furnish 1560 units of energizing nutriment per pound, more energy than eggs, milk, meat or fish. They are 76 per cent pure fruit sugar in practically pre-digested form so their good is almost immediately assimilated.

They furnish food iron and valuable organic salts. Put raisins in oatmeal and in cookies, cakes and breads. Serve bread puddings, boiled rice and breakfast cereals with raisins. They improve sweet potatoes, candied or mashed. Raisins make plain foods delicious—be lavish with them.

Oh, and yes, Sun Maid pack and sell raisins 😉

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