1900-1919

The Edwardians sought more civic activites, education, high status, and were essentially the foodies of their day. Studying “the domestic sciences” and “scientific cookery” put a challenging and exciting spin on housework. Women were often rushed in the kitchen, perhaps because they didn’t have the extra household help their pre-Civil War grandmothers had with their big families and neighborhood helpers. The industrial revolution was in full gear with domestic helpers finding employ at factories. People were optimistic until 1918, when the flu took many lives, and WWI took many of the men.

1900s Kitchen.
1900
1910s Kitchen.
1910

The following articles contain details of this time period:

Sweets lydia pinkham

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c. 1919: Sweets
Lydia Pinkham Medicines.

Free/$5

Contents
The Processes of Cooking; Measuring; Breading; Bread; Quick Breads; Meats; Poultry; Vegetables; Eggs; Soups; Cheese; Sauces; Entrees; Salads; Cake; Pastry; Frostings; Desserts; Pudding Sauces; Gelatin Desserts; Frozen Mixtures; Preserving Fruits and Vegetables; Candies; Directions for Setting Up and Operating The Range Eternal.

Sample Text

Sweets
Herein is contained a collection of recipes for home candy making and we believe everyone who tests their merits will find them good. Candy-making, more than any other kind of cooking, requires strict attention to directions as to quantities and methods. Therefore all recipes hould be strictly followed.

  • In handling or pulling all boiled candies the hands should be well buttered to prevent the mixture sticking to them.
  • If the pot in which candy is boiled is buttered for an inch or two down, the liquid will not boil over.
  • Flavors are more delicate when not boiled in candy but added afterward.
  • Use fresh cold water for each trial of candy; preferably ice-water.

After Dinner Mints
1 cup confectioners sugar, 1 tablespoon cream, 1 teaspoon spearmint extract; mix together until smooth and creamy; sift about 1/2 cup cornstarch over a board or sheet of waxed paper, roll out to about a half inch in thickness, mark into small squares and break apart when thoroughly dry.

Chocolate Chips
1 cup molasses, 2/3 cup sugar, butter the size of a walnut. Boil until it hardens in cold water, flavor with vanilla. Pull thin and cut into small pieces. When cold dip in hot melted chocolate, sweetened a little if you like.

Chocolate Creams
Beat the whites of 2 eggs to a stiff froth; sift 1 pound of powdered sugar free from lumps. Add to the whites, flavor with any flavor you prefer, about half a teaspoonful. Knead well, make into balls the size of a marble and set aside on a buttered plate for an hour. Melt five ounces of sweetened or unsweetened chocolate in the double boiler, remove from fire and stick a long needle through each candy, dip in the chocolate until well coated and put on waxed paper to harden.

Marshmallows
2 heaping tablespoons gelatine, 1 pound powdered sugar; 3/4 cup boiling water, 1/2 teaspoon vanilla. Dissolve gelatine in water, pour in sugar, beat for half an hour steadily. Dust graniteware pans thickly with powdered sugar, pour in the mixture, cut in squares and roll in powdered sugar. it is improved by letting it stand several hours before eating.

Testimonial
“…I took Lydia E. Pinkham’s Vegetable Compound with good results after I had suffered for some time with female trouble–the whites. Nine years ago I had twin boys and took you Vegetable Compound before they came, also before my four year old boy was born and took it afterwards. and think it fine for confinement cases. I tell others what it did for me and you may publish my testimonial.” Mrs. Geo. A. Foos, 711 S. 9th St., Goshen, Indiana. [Note: George and Rose Foos had boy twins Shirl and Hirl on March 10, 1909, which makes this cookbook published circa 1918-1919–confirming the date based on the illustrated dress lengths in the book.]

Free eBook or Original Booklet:



One circa 1919 original cookbook is available, Sweets. $5.00. The cooking booklet is in poor condition, and is a reading copy only. Covers are detached and damaged, spine and edges chipped, and highly-mellowed interior. All pages present. 32-pages. Click “Add to Cart.”

stoves new perfection cook book.

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c. 1910: New Perfection Cook Book with inserts: handwritten recipe and illustrated stove instruction booklet, Directions for Assembling… New Perfection Ovens.

$22

Contents
Directions and Suggestions for Using…Wick Blue Flame Oil Cooking Stoves; How to Measure; To Cook Cereals; Catalog of Stove Products; Recipes: Bread, Rolls, etc.; Biscuits, Breakfast Cakes and Shortcakes; Eggs; Soups; Sea Foods; Meats; Poultry and Game; Luncheon Dishes and Warmed Over Dishes; Ways of Using Left-Overs; Pies; Puddings; Gingerbreads and Cookies; Cake; Frostings for Cake; Beverages; Candies; Directions for Canning; Foods Prepared for the Sick; Index.

To Make Chocolate for an Afternoon “At Home”
Provide 1 pound Baker’s chocolate for every twenty guests. Cut each pound into small pieces and add a pint of boiling water and 1 pound of brown sugar. Boil together until a thick syrup is formed which is smooth and creamy, stirring often. Allow 1 quart of milk to every quart of chocolate syrup if a rich beverage is desired. Heat milk and add gradually to syrup until it is sufficiently thinned to pour well. Remove from fire, add vanilla if desired, and beat with an egg-beater.

Quaker Oats Bread
1 Cup Quaker Rolled Oats,
2 Cups boiling water.
Heaping teaspoon salt.
Scant 1/2 cup molasses.
1 Tablespoon lard.
1 Yeast cake.
1 Quart sifted bread flour.
Pour boiling water on oats, add molasses, salt and shortening. Let mixture stand until cool. Add 1/2 yeast cake dissolved in a little lukewarm water and flour. Knead, let it rise over night, make into loaves; let rise again and bake.

Brownies
1 Cup sugar.
1/2 Cup flour.
1/2 Cup melted butter.
1/2 Cup broken walnuts.
2 Eggs.
2 Squares chocolate.
Mix and bake in a shallow pan, garnishing the top with nuts. Cut in squares. Use high flame.

Ice Cream Candy
3 Cups sugar.
1/4 Teaspoon cream tartar.
1/2 Cup hot water.
1/2 Tablespoon vinegar.
Boil ingredients together, without stirring, until mixture becomes brittle when dropped in cold water. Turn on buttered plates. As edges cool, fold them toward the center. When sufficiently cool to handle, pull until white and glossy. While pulling, flavor with vanilla, orange, chocoate or any preferred flavoring. Cut with scissors or a sharp knife.

Directions for Sealing with PAROWAX
(Pure Refined Paraffine)

After the preserves have thoroughly cooled, be careful to clean off the inside rim of the glass with a damp cloth. Then pour about a quarter of an inch of melted Parowax over the preserves. As soon as the Parowax cools the glasses may be set away. The preserves are now air-tight and no other cover is necessary.

Old Fashioned Mince Meat
2 Bowl chopped apples.
1 Bowl meat.
1 1/2 Cups molasses.
1 Pint old cider.
1 Lb. raisins.
1 Lb. currants.
1 Cup sugar.
1 Lbs. Suet, chopped fine.
1 Quart water, in which beef was cooked.
Salt.
1/4 Pound citron chopped fine.
Mix ingredients, heat gradually, stir occasionally and cook slowly two hours over a low flame. Add ground spices to taste after mince meat is cooked or when making pies.

Original Booklet:



One circa 1910 original booklet, New Perfection Cook Book $22.00. The booklet is in fair condition with cover crease and bumped corners, stains, soil, scuffed, interior mellowing. All pages present. 72-pages. Purchase also includes a 6-page illustrated accordian-fold booklet “Directions for Assembling New Perfection Stoves” in poor condition with stains, scuffs, and a hole in the paper. Also, a handwritten recipe insert from the time period with recipes for “Cry Baby Cookies,” “Graham Gems,” and “Blueberry Cake.” Click “Add to Cart.”

War Breads (less wheat) bread recipes.

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1918: Recipes for War Breads
Dr. D. Jayne & Son, Philadelphia

$35

Sample Text
…The National Food Administration has issued regulations curtailing the use of wheat, or “white” flour, and has suggested the use of other grains and flours as substitutes, and to be used in conjunction with a limited proportion of wheat flour.

Some of these substitues are not readily procurable, and for that reason, only those listed herewith have been selected for use in the following recipes, as it is believed that most of them can be procured at any time from dealers in food products.
Rye Flour
Potato Flour
Cornmeal
Buckwheat
Oatmeal Flour
Rice Flour
Corn Floour
Rolled Oats

..In the recipes that follow, unless otherwise noted,

  • A cup is the standard 4-ounce measure–level full.
  • A tablespoon is the standard 3-dram measure–level full.
  • A teaspoon is the standard 1-dram measure–level full.
  • Oatmeal and Cornmeal, for better results, should be boiled in three times the quantity of water and cooled to lukewarm before using.
  • When substitues are boiled a less quantity of water may be used in making dough.
  • Don’t be afraid to use cooked rice if you are making bread. In corn bread it can be used in a half and half proportion.

Arcadian Valley Bread
1 cup fine cornmeal
1 cup rolled oats
2 cups hot water
2 cups hot milk
1/2 cup brown sugar or molasses
Mix and let stand until cool; then add 1 tablespoon salt and 1 tablespoon lard, 1/2 yeast cake; add flour enough to be able to knead. Let rise like any other bread. Makes 3 large loaves.

Corn Muffins without Milk or Eggs
2 cup cornmeal
2 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
Water to make a medium batter–about 2 cups. 2 tablespoons melted shortening–beat well; 2 teaspooons baking powder added the last thing. Have oven hot. This makes eight muffins.

Rice Pie Crust
Line a greased pie plate with cold boiled rice, bring the rice well over the edge of the pan and shaping it with a spoon dipped in milk. Bake the crust in a moderate oven until slightly brown. Use like any pastry for a one-crust pie.

Original Booklet:



One 1918 original cookbook is available, Recipes for War Breads. $35.00. The cooking booklet is in fair condition with folded page corners, stains, creased pages, and mellowed interior. All pages present. 32-pages. Click “Add to Cart.”

1917: 55 Ways to Save Eggs.

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1917: 55 Ways to Save Eggs, How Royal Baking Powder Saves Eggs
Royal Baking Powder Company

$8

Sample Text
Many housewives are aware that the use of Royal Baking Powder, a cream of tartar powder, permits a considerable saving in the number of eggs….In nearly all recipes in which eggs are used the number may be reduced one-half or more, and excellent results obtained by using asmall additional quantity of Royal Baking Powder, about a teaspoon, in lace of eachegg omitted. The recipes in this book illustrate how this may be done….

The tables of ingredients under the Old Way show by comparison the saving in eggs, shortening and other expensive ingredients by the New Way. The directions apply to the New Way.

Sponge Cake

Old Way
5 eggs
1 cup sugar
1 teaspoon extract
1 cup flour
1/4 teaspoon Royal Baking Powder
1/4 teaspoon salt

New Way
3 eggs
1 cup sugar
4 tablespoons cold water
1 teaspoon extract
1 cup flour
1 1/2 teaspoon Royal Baking Powder
1/4 teaspoon salt
Beat yolks of eggs with sugar and stir in water and flavoring; sift dry ingredients together and add to previous mixture, beating well for five minutes; fold in well beaten whites of eggs and bake about 40 minutes in moderate oven.

Original Booklet:



One 1917 original cookbook is available, 55 Ways to Save Eggs. $8.00. The cooking booklet is in good condition with creased pages, stains, scuffed, edges worn, creased paper, and mellowed interior. All pages present. 22-pages. Click “Add to Cart.”

1917: How to Do Pickling.

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1917: A Handbook: How to Do Pickling,a Book of Tested Recipes
Dr. D. Jayne & Son, Philadelphia

Free/SOLD

Contents:
General Directions; Pickles; Catsups; Relishes; Sauces; Curing of Meats.

Sample Text:

Pickling
Procure always the best apple or white wine vinegar. The success of good pickling depends on good vinegar. Always boil the vinegar, unless stated otherwise.

Utensils Needed
Use porcelain or enamel kettles. If copper or tin is used to boil the vinegar, do not let it remain in them a moment longer than is necessary to boil it. User silver or wooden knives and forks….Wide mouthed bottles and jars should be used.

Whole Cucumber Pickles
1 gallon good Cider Vinegar.
1 cup of Salt.
1 cup of Sugar.
1 ten cent glass of Heinz Prepare Mustard.
1 1/2 peck medium size Cucumbers.
Stir the vinegar, salt, sugar and mustard in a crock thoroughly with a lng handled wooden spoon, being careful not to let fingers touch the liquid. Wash thoroughly cucumbers and dry with a towel. Pack very closely in half gallon jars. Cover with liquid. Seal air-tight.

Cucumber Catsup.
For this choose large ripe cucumbers, pare, remove the seeds and grate. To every pint of this pulp allow:
1/2 pint Cider Vinegar.
1/4 teaspoonful of Cayenne.
1 teaspoon of Salt.
2 heaping tablesponfuls of grated Horseradish.
Drain the grated cucumber in a colander, mix with other ingredients, bottle and seal.

Cucumber Relish (Not Boiled)
12 large Cucumbers.
4 green Peppers.
4 large Onions.
1 cupful of Horseradish.
1 cup Sugar.
1/2 cupSalt.
1 tablespoonful of Mustard Seed.
1 tablespoonful of Celery Seed.
Remove skins and seeds from cucumber, then put all the vegerables through the food chopper, add the salt, mix well and let stand over night. In the morning drain and add horseradish (which has been put through the food chopper) to other ingredients. Mix all thoroughly with the white wine vinegar. Pack tightly in jars and seal at once.

Free eBook or original booklet:

One 1917 original booklet is available, 1917 How to Do Pickling. SOLD. The booklet is in fair condition with creased pages, stains, scuffing, bumped corners, mellowed interior. All pages present. unnumbered, 32-page booklet. Click “Add to Cart.”

Home Cookery Magazine, April 1918.

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1918: Home Cookery
April 1918
No. 297, Vol XXIII.

$40

Contents

  • Potatoes Again.
  • Sugar Substitues.
  • War-Time Puddings.
  • Salads Are In.
  • Some Cold Relishes.
  • Rhubarb Sweets.
  • Kitchen Questions.
  • No Hungry Faces.
  • Egg Dishes.
  • Soups for April.
  • Tongue and Tail.

Sample Text.

Kitchens.
The kitchen is my work room, and an English scullery treated as suggested for draughts, makes an ideal one, as sink and gas stove are so close together.
I suppose every woman has her ideal kitchen, and that there never was such an inconvenient one as the one she works in. I have felt that way at times, but much can be done with one’s trusty hammer.
The greatest work saver is the zinc which I have tacked over all wooden surfaces. No more scrubbing for me! I can set a hot pan right down on my cooking table, and however much mess I make it can be wiped off in no time.
Above the work table are shelves with rows of old tea tins cleaned, and with names neatly painted on in white, of all the things I need for cooking–rice, sugar, tea, spices. Under the shelves a piece of oilcloth is tacked on the wall, and a row of nails support cooking spoons and the other small utensils.
On the wall near the table, which is also near the stove to save steps, are nails for pans. There are no heavy iron ones and dangerous poisonous copper or brass ones among them. All are aluminum or enamel, and all are clean underneath, thus the washing up water never gets black, and one can set the pan down anywhere….
The sink should have a plate rack, but if it has not, one hot soapy water, and one hot rinsing water, make the things so clean that one has only to stand them up on a folded towel to drain; they need no wiping. Very hard water won’t do it. All the crockery goes on open shelves–shallow shelves so that there is no reaching behind one thing for another.
Lastly, there is a nail for every mop, broom and cloth, handy to one’s reach.
I have two kitchen rules–to have nothing on floor or shelf that can possibly be made to hang up and to have every utensil as near as possible to the place where I am going to use it.

Original booklet:



Home Cookery Magazine.

One 1918 original magazine is available, Home Cookery $40.00. The magazine is in fair condition with owner’s signature penciled on cover, stains, paper creases, chipped, edges and corners bumped, small tears, pages brittle, mellowed interior. All pages present. 47-page booklet, including covers. Click “Add to Cart.”

1918 Home Cookery.

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1918: Home Cookery
October 1918
No. 303. Vol. XXIII.

$40

October 1918

Chief Contents

  • Meals for the Tiny Tots.
  • Cooking a Cabbage
  • Fish in War Time.
  • The Possibilities of Pea Flour.
  • Tempting Bacon Dishes.
  • Do You Know This?
  • Sweets for the Children.
  • Recipes I can Recommend.
  • For Dinner or Supper

Sample Text:

Sweet Treats for the Children — Scone Tart…

is very economical for it contains no fat at all.
1 lb. sugar
1 heaped dessertspoonful of sugar [1 dessertspoonful equals 2.4 teaspoons]
1 gill (or a little more) of sour milk [1 gill equals 1/2 cup]
1 heaped dessertspoonful of baking powder
Jam, marmalade, or lemon curd for filling.

Sift together the sugar, flour and baking powder. Mix in the milk quickly with the blade of a knife, making a rather soft paste. Roll this out lightly and quickly once to the thickness of 1 to 1 1/2 inches. Cut into a large circle. Put on to a floured tin, and bake in a very quick oven till lightly browned. Split open, and while still hot, spread with jam, marmalade, or any other sweet thing that you like. (Not syrup, for it soaks in and vanishes away.) Press the two parts of the scone-tart together, cut into triangles, and eat hot or cold. It is nicest hot, but for the litle children perhaps it is more wholesome when cold. The same scone, made with salt instead of sugar and spread with sausage-meat or potted meat, is a very good substitute for meat pies or sausage rolls.

Original booklet:



Home Cookery Magazine.

One 1918 original magazine is available, Home Cookery $40.00. The magazine is in fair condition with spine split, stains, paper creases, chipped, edges and corners bumped, small tears, pages brittle, mellowed interior. All pages present. 47-page booklet, including covers. Click “Add to Cart.”

Reliable Recipes.

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c. 1920: Reliable Recipes
Calumet Baking Powder Co.

$5

Sample Text:

Worth Reading.
Baking Powder is not a food, but it is a preparer of food. A great many people, through misleading advertisements, have been led to believe that they eat Baking Powder, but this is not the case. Baking Powder is put in the food, not to be a part of it, like flour, but simply as a convenient means of making the breads, cakes and biscuits light and sweet; in ffact, it is used only for the leavening gas it produces….

The Secret in Making Light Biscuits
Anyone can make good biscuits by following the four principles which govern their production:
1. Cut in the shortening, as the heat of the hands melts the shortening and more flour gets worked into the dough, toughening it.
2. Have a very soft dough. Add just enough liquid to combine the flour and dough. Use cold milk or very cold water. Keep dough cool
3. Bake in a very hot oven at 450 F. for about fifteen minutes, dpending on size of biscuits.
4. Use Calumet Baking Powder.
While kneading is good for yeast bread, it will ruin biscuit dough. A stiff baking powder dough kneaded and worked will make poor biscuits, while a soft dough handled lightly will make them tender, light and palatable.

Waffles
2 1/4 cups sifted flour
1 1/2 cups milk
3 level teaspoons Calumet Baking Powder
2 tablespoons melted butter
1/2 level teaspoon salt
2 eggs, beaten separately
1 tablespoon sugar if desired
Sift all of the dry ingredients together twice. Mix liquid ingredients and combine the two mixtures. Fry on a hot, well greased waffle iron, serve with maple syrup….

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1920 Reliable Recipes

One circa 1920 original booklet is available, Reliable Recipes $5.00. The booklet is in fair condition with chips, rips, and tears, pages corners bent, edges rubbed, spots, staining, and mellowed interior. All pages present. 32-pages. Click “Add to Cart.”