Recipes from the early 1900's

Recipes from the Early 1900’s

                                                  By Collette

The following includes recipes my grandmother gave to my mother, and she passed on to me.

“Never Fail” Dumplings

1 pint flour                                                           milk
1 salt spoon of salt                                               1 heaping teaspoon cold butter
1 heaping teaspoon baking powder

Sift dry ingredients. Then rub in cold butter and enough milk to make a soft dough. Roll into balls and steam or drop into kettle with meat. Cover tightly-do not lift for 10 minutes.

Egg Noodles

2 eggs                                                         1 teaspoon salt
2 tablespoon cream                                    flour

Beat 2 eggs very light; add salt and cream. Add flour enough to make it thick. Roll as thin as possible. Let dry an hour; then cut very fine. (Cream may be omitted.)

Beef Sandwiches

Chop roast beef very fine; sprinkle with salt and pepper, a little horseradish and onion chopped fine. Mix and spread between two slices of buttered bread.