1930-1939
Morris County Cooks 1930-1939
Menu
Cream Soup, Vegetable Soup, Jellied Consomme
Salmon Souffle, Halibut Sticks, Broiled Mackerel
Braised Pork Chops, Chili Con Carne, Veal and Ham Molds
Rice Ring, New Green Peas, Stuffed Onions
Bran Buns, Spoon Bread, Steamed Brown Bread
New Salad, Salad Bowl, Arlington Salad
Honey Orange Cake, Ice Box Filled Cookies, Glorified Rice Pudding
“Cream Soup
To make a cream soup of any variety of green, cook the greens in just enough boiling water to cover. When tender rub through a sieve and combine with an equal amount of thin white sauce well seasoned with salt and pepper and a few grains of nutmeg.”---“Sister Mary’s Kitchen,” Sister Mary, Daily Record, April 9, 1934 (p. 7)
“Vegetable Soup
1bunch carrots, 2turnips, 6 onions, 1 cup string beans, 1 cup lima beans, 1 sweet pepper, ½ cup diced celery, ½ cup diced potatoes, 1 qt. tomatoes (fresh or canned), 1½ qts. Water, 2tsp. salt, ¼ tsp. pepper, Trimmings and bone from slice of ham. Put the above ingredients in a deep baking dish. Cover and place in oven 300 degrees, 3 to 4 hours, or simmer on top of the range for 1 hour. Just before serving, add 2 tbsp. of butter and a beef bouillon cube or left-over gravy.”---Public Service Radio Cooking School Recipe Book, Home Economics Department, Ada Bessie Swann Director, October 1930 (p. 94)
“Jellied Consomme
1can consommé, 2cups water, 2 tsp. onion juice, 1 small carrot, grated, 3 stalks celery, ¼ tsp. salt, 1tbsp. gelatine, ¼ cup cold water, 2hard cooked eggs, chopped. Combine first six ingredients. Cook for 20 minutes. Strain. Add gelatine which has been dissolved in cold water. Chill for three hours. When ready to serve beat with a fork. Into each cup put a spoonful of chopped hard cooked egg; fill cup with consommé and top with second spoonful of egg. Serves Six.”---Public Service Radio Cooking School Recipe Book, Home Economics Department, Ada Bessie Swann Director, June 1930 (p. 81)
“Salmon Souffle
Flake a can of salmon and season it with paprika, salt and lemon juice. Cook one-half cupful each of bread crumbs and milk ten minutes and add to the salmon; then add the yolks of three eggs, beaten thick and lemon colored and cut and fold in the stiffly beaten whites of the eggs. Turn into a buttered baking dish and bake until firm.”---“Kitchen Cupboard,” Nellie Maxwell, Daily Record, January 15, 1931 (p. 6)
“Halibut Sticks
2 lbs. halibut or any fish filet, cut in pieces 3” long 1 ½” sq., 1 egg, 1 tbsp. milk, Cracker crumbs, Fat for frying. Roll the fish in the beaten egg to which the milk has been added and roll each piece in cracker crumbs. Fry to a golden brown in deep fat at 370 degrees or until a cube of bread 1” square turns light brown in 60 seconds when dropped into fat. Drain on unglazed paper. Garnish with parsley, cress or lemon.”---Public Service Radio Cooking School Recipe Book, Home Economics Department, Ada Bessie Swann Director, September 1930 (p. 92)
“Broiled Mackerel
Split the fish down the back, dry thoroughly, sprinkle with salt, pepper and lemon juice. Place the fish, flesh side up, on a well greased broiler rack and broil for 18-20 minutes. Turn and broil on the skin side just enough to crisp the skin. Turn onto a platter, garnish and serve with Maitre D’Hotel Sauce.”---Public Service Radio Cooking School Recipe Book, Home Economics Department, Ada Bessie Swann Director, May 1930 (p. 76)
“Braised Pork Chops
Six pork chops, ½ cup white wine, ½ cup boiling water, 2 tablespoons butter, 1 tablespoon flour, 1 tablespoon minced onion, 1 teaspoon salt, ¼ teaspoon pepper, 1 bouillon cube. Remove fat from chops and rub over with salt and pepper. Melt half the butter in a frying pan and brown chops quickly on both sides. Add wine, boiling water, onion and bouillon cube. Cover and cook slowly until tender. It will take about 45 minutes. Remove chops to a hot platter and thicken sauce with remaining butter and flour rubbed together. Pour over chops and serve.” ---“Sister Mary’s Kitchen,” Sister Mary, Daily Record, April 20. 1934 (p. 6)
“Chili Con Carne
Once it was oysters any way in a big way. Now it seems to be tomato juice, chili con carne or link sausage with French toast. Those are new….So if you must feed the younger set after the curfew rings, better be guided by the latest fashion news in midnight menus…. (8 servings)
Two and two-thirds cups kidney beans, 4 cups cold water, 2 pounds raw beef, 3 teaspoons olive oil, 1 cup chopped onions, 1/3 cup chopped celery, 1 small glove garlic, 3 teaspoons salt, 3 teaspoons chili powder (your specialty grocer always carries this), 1/3 teaspoon cayenne pepper, 1 1/23 cups canned tomatoes. Soak beans over night in cold water. Cook un til done, drain and reserve 1 cup of the liquid. Put meat through chopper, using coarse blade. Heat oil in saucepan. Mix grounded meat, chopped onions, celery and garlic and seasoning. Add to hot oil and simmer until meat is almost dry. Add the tomatoes and cook until meat is done. Combine meat with cooked kidney beans and reserved liquid. Simmer 10 minutes to blend flavors. Add more seasoning to taste.”---“Modern Menus,” Gaynor Maddox, Daily Record, February 13, 1937 (p. 7)
“Veal and Ham Molds
(4 to 6 servings)
One and one-quarter cups finely chopped cooked veal, ½ cup minced cooked ham, ½ cup soft bread crumbs, ¾ cup cooked peas, 1 tablespoon melted butter, 1 cup milk, 1 egg, slat, pepper, paprika. Mix meat, peas, crumbs and butter. Beat egg, add and season. Mix thoroughly until ingredients are evenly distributed. Butter custard cups. Turn the meat loaf mixture into cups. Set in pan of water and baker in moderate oven (350 degrees F. for 30 minutes. Might try a mushroom sauce with these.”---“Modern Menus, Gaynor Maddox, Daily Record, April 7, 1937 (p. 9)
“Rice Ring
(6 servings)
1 cup uncooked rice, 3 eggs, 1 cup cream, ½ cup grated cheese, salt and pepper. Boil rice. Have it dry and light. Add the beaten eggs, cream and grated cheese. Butter a ring mold, pour in the rice mixture, set mold in pan of water. Bake in moderate oven (350 degrees F.) for 1 hour. When done, unmold on hot platter. Fill center with green peas and surround with creamed dried beef or creamed fish. It makes an excellent one dish meal. It’s another buxom answer to the Lenten problem.”---“Modern Menus,” Gaynor Maddox, Daily Record, February 12, 1937 (p. 9)
“New Green Peas
1qts. Fresh peas, Salt and pepper, 2tbsp. butter, 1 sprig of mint leaves. Fresh peas should not be shelled until just before they are needed for cooking. Look them over carefully after shelling, taking out any tendrils that may be mixed with them. Wash and cook with the mint until tender in an uncovered pan in just enough boiling water to prevent scorching. Add salt just before cooking is completed. A few of the outer shells and four or five baby onions cooked with the peas add greatly to the flavor. Shells are removed and peas drained just before serving.”---Public Service Radio Cooking School Recipe Book, Home Economics Department, Ada Bessie Swann Director, April 1930 (p. 70)
“Stuffed Onions 6 large onions
1 tbsp. butter, melted, 1 tbsp. lemon juice, ¼ cup grated cheese, ¾ cup cooked spinach, Salt and pepper. Peel onions and boil for 20 minutes in salted water. Drain and cool. Scoop out the centers, leaving a thin onion shell. Mix together the chopped onion centers, chopped spinach, lemon juice and melted butter. Season with salt and pepper. Stuff the onion shells and sprinkle with grated cheese. Bake in a moderate oven, 350 degrees for 30 minutes.”---Public Service Radio Cooking School Recipe Book, Home Economics Department, Ada Bessie Swann Director, October 1930 (p. 97)
“Bran Buns
1 cup Pillsbury Bran, 1 cup whole wheat flour, ½ tsp. salt, 1 tsp. baking soda, 4 tbsp. molasses, 1 cup buttermilk or sour milk. Mix and sift the dry ingredients; mix molasses and buttermilk and add gradually to the dry ingredients, beating well. Drop into well greased muffin pans and bake in a hot oven, 375 degrees, for 25 minutes.”---Public Service Radio Cooking School Recipe Book, Home Economics Department, Ada Bessie Swann Director, April 1930 (p. 72)
“Spoon Bread
1 cup cornmeal, ¾ cup boiling water, 1 tsp. salt, 1 tbsp. sugar, 1 egg, ½ tsp. soda, 1 cup buttermilk, 1 ½ tbsp. melted shortening. Put the meal into a bowl and pour the boiling water over it. Cover. Let stand until cool. Add salt, sugar and beaten egg. Dissolve soda in buttermilk and add to the batter. Mix well. Add melted shortening. Pour into a deep greased baking dish and bake in a hot oven, 375 degrees, 30 to 35 minutes.”---Public Service Radio Cooking School Recipe Book, Home Economics Department, Ada Bessie Swann Director, August 1930 (p. 88)
“Steamed Brown Bread
2 cups cornmeal, 1 cup rye or graham flour, 1 cup wheat flour, 1 cup molasses, 1 tsp. salt, 1 tsp. soda, 1 tsp. baking powder, 2 ½ cups sour milk. Mix and sift the dry ingredients. Mix molasses and milk together. Combine mixtures, pour into tow one quart moulds and steam for 3 hours. Two one pound coffee cans are excellent for cooking this bread. They may be placed in a pan and surrounded with boiling water and then placed in the oven to cook at the same temperature and while beans are cooking. If cooked in oven this way, allow 4 hours at 250 degrees.”---Public Service Radio Cooking School Recipe Book, Home Economics Department, Ada Bessie Swann Director, July 1930 (p. 85)
“New Salad
Dissolve in one-half cupful of boiling water one package of lemon gelatin, add 1 can of tomato soup and pour into a shallow dish to thicken. Cut into oblongs and garnish with two or three asparagus tips. Serve with a generous portion of mayonnaise dressing over each. One may serve such a variety of salads with the base of any of the flavored gelatins. Green grapes, celery, bits of sweet red pepper molded in small cups, turned on lettuce and garnished with halves of pecans and plenty of good dressing makes a most attractive as well as tasty salad.” ---“Kitchen Cupboard, Nellie Maxwell, Daily Record, April 4, 1930 (p. 3)
“Salad Bowl
Four heads lettuce, 4 heads romaine, 8 tomatoes peeled and cut into sections, 2 cans artichoke bottoms, French dressing. Cut lettuce and romaine into small sections. Mix all ingredients and marinate in the French dressing.” ---“Modern Menus,” Gaynor Maddox, Daily Record, July 14, 1939 (p. 14)
“Arlington Salad
Prepare nicely browned toast, cut into oblongs and dip into the water in which asparagus has been cooked. Cut rings from lemon one-third inch wide, put three or four stalks of asparagus through the ring and lay on the toast. Serve very hot with hollandaise, or melted butter poured over the toast.”---“Kitchen Cupboard, Nellie Maxwell, Daily Record, April 4, 1930 (p. 3)
“Honey Orange Cake
½ cup fat, ½ cup sugar, ½ cup clear honey, ¼ teaspoon salt, 2 egg yolks, Grated rind of one orange, 1/3 cup milk, 1¾ cups flour (sifted), 2teaspoons baking powder, 2 egg whites stiffly beaten. Cream the fat, sugar, salt and egg yolks for five minutes. Add honey, orange rind and milk alternately with the dry ingredients. Fold in stiffly beaten whites, pour into well-greased 9-inch tins and bake in a moderate oven 375 degrees F. for 20 to 25 minutes. Filling 2 tablespoons butter, 1 1/2 tablespoons cornstarch. Spec salt, ½ teaspoon grated orange rind 2 tablespoons orange juice. Melt butter, add cornstarch, salt and honey. Cook three to five minutes. Add orange rind and juice. Cool and spread between layers of honey orange cream cake.” ---“Cutting Your Food Costs,” Daily Record, October 6, 1938 (p. 5)
“Ice Box Filled Cookies
(Makes 48 cookies)
Three and a half cups sifted flour, 1 teaspoon cream of tartar, ½ teaspoon soda, 1 teaspoon salt, 1 ¼ teaspoons allspice, 1 ¼ teaspoons cinnamon, 1 teaspoon nutmeg, 1 cup butter, 1 cup sugar, 2 eggs, well beaten, 2 teaspoons vanilla extract (or other flavoring) 1 glass orange marmalade. Sift flour once, measure, add cream of tartar, soda, salt, and spices, and sift together three times. Cream butter. Add sugar gradually, creaming after each addition. Add flour mixture alternately with egg. Add vanilla or other flavoring. Divide dough into 4 parts. Shape into 2-inch rolls. Wrap tightly in waxed paper. Chill overnight, or until ready to use. Slice into 1/8 inch slices. Place one half of these slices on ungreased cookie sheet. Put ½ teaspoon orange marmalade in center of each slice and cover with another slice. Press edges together with small fork dipped in flour. Bake in hot oven (425 degrees F) 12 to 15 minutes. Cool on cake rack. Store in covered jar.”---“Modern Menus,” Gaynor Maddox, Daily Record, May 20. 1939 (p. 7)
“Glorified Rice Pudding
2 cups cooked rice, 1 cup heavy cream, 1 cup drained crushed pineapple, 12 marshmallows, Sugar. Mix the chilled rice with whipped cream and add the fruit and the marshmallows, cut in small pieces. Sweeten lightly, and if the mixture is not as soft as desired, add a little of the pineapple syrup.”---“Orientals Use U.S. Rice Says Food News Expert,” Judge Gordon, Daily Record, September 22, 1932 (p. 3)
Food news & notes
“The Housewife who has a well supplied emergency shelf is like the man with plenty of money in the bank, always ready for emergencies. The sudden visit of unexpected guests has no terror for her, for she knows she has a supply on hand to depend. However, with many things on had if she is note careful she will fail to remember the availability of such food as a can of salmon. With salmon add a bit of chopped celery, cabbage and a sour pickle or two, dressed with the ever-ready mayonnaise or boiled dressing and a tasty salad is ready.” ---“Kitchen Cupboard,” Nellie Maxwell, Daily Record, March 1, 1930 (p. 5)
“The first cooking class of the series being conducted by Mrs. Edith Marshall, Home Service director of the Jersey Central Power & Light Company, as held at the Women’s Community Club yesterday. The class was attended by fifty-three home makers of Morristown and vicinity. Using a Hotpoint electric range Mrs. Marshal prepared a delectable dinner consisting of broiled fresh mackerel, Hoover sweet potatoes, Egyptian salad and lightning cup cakes. Novel table decorations in the form of calla lilies were prepared from raw turnips and carrots. Other equipment used by Mrs. Marshall in preparing the dinner included Frigidaire, a Hallmark electric water heater, Hoosier kitchen cabinet, loaned through the courtesy of McManus Bros.” ---“First Class in Cooking Held by Jersey Central,” Daily Record, March 8, 1930 (p. 5)
“An adequate and well-balanced meal is as necessary for the school lunch-box as the home luncheon. This meal must be a satisfactory supplement to the other two meals of the day and must be nourishing and inviting. If carefully thought out and planned the day before, there will be less confusion in the morning before school when every minute must count…Careful consideration should be given to the personal likes and dislikes. Neatness and order appeal to all children. Girls, little and big, like daintiness. Boys, on the other hand, scoff at this feminine trait and want big thick sandwiches, big thick cookies and so on through the list.” ---“Sister Mary’s Kitchen,” Sister Mary, Daily Record, September 23, 1932 (p. 5)
“Fourteen hundred and twenty packages of assorted vegetable seeds are to be distributed gratis among county relieve recipients the latter part of this month it was announced at Morris County Emergency Relive Administration headquarters here today. Each package sufficient to give the average family a steady supply of garden produce all summer, will contain lima and kidney beans, beets, carrots, corn, spinach, turnips, swiss chard, lettuce, squash, kale, seed potatoes, and onion bulbs. Delivery of the seeds at the ERA supply station at 146 main Street, Rockaway, is expected not later than April 15. Trucks from various municipalities in the county will go to Rockaway to obtain the seeds, and they will then be distributed in the various towns.” ---“1420 Packages of Free Seed To Be Distributed to County Relief People,” Daily Record, April 6, 1933 (p. 2)
“With the Morris County Extension Service $9.50-$10.50-a-week menus prepared by Elsie H. Oettle, Home Demonstration Agent for a family of two adults and two children.
Suggested Daily Breakfast fruit in season or tomato juice, Cereal with milk or/and Eggs in any form or other hot dish, Toast or bread, Milk, cocoa or coffee.
Sunday Dinner: Grape Juice, roast lamb with browned potatoes, green peas, raw celery, chocolate rice pudding, coffee. Supper: Clam chowder, hot biscuits, butter, apple cause, cookies, milk, tea.
Monday Luncheon or Supper: Poached egg on spinach with celery sauce, chocolate rice pudding, tea. Dinner:
Barley soup, cold sliced lamb, scalloped potatoes, stewed tomatoes, honey orange cream cake, tea.
Tuesday Luncheon or Supper: Cheese soufflé, carrot sticks, cucumber wedges, hone orange cake, milk. Dinner:
Casserole of lima beans, squash and corn, muffins, butter, shrimp salad, peach pie, coffee.
Wednesday Luncheon or Supper: Batter fried egg plant, sliced tomatoes, canned peaches, cookies, milk.
Dinner: Veal stew with vegetables and mushroom sauce, steamed rice, honey butterscotch apples, milk, coffee. Thursday Luncheon or Supper: Vegetable soup, apple rice mold, custard sauce, tea. Dinner: Veal and potato rice, buttered carrots and peas, cucumber salad, jelly, coffee milk.
Friday Luncheon or Supper: French toast with creamed carrots and peas, Concord grapes, milk. Dinner: Grilled blue fish, pan fried potatoes with green pepper, buttered broccoli with egg slices, lemon meringue tarts, coffee.
Saturday Luncheon or Supper: Grilled tomato and bacon sandwiches, lemon tarts, cocoa. Dinner: Baked sliced ham with apples, baked sweet potatoes, buttered squash, lettuce salad, fruit gelatin, coffee.
NOTE: for every meal-bread and butter.”
---“Cutting Your Food Costs,” Daily Record, October 6, 1938 (p. 5)
“The food budget is a bride’s friend, not a stern disciplinarian waiting to take the joy out of cooking for herself and her young husband. If a girl loves a man enough to marry him, it can be assumed she wants to keep him well and happy. That is where the modern food budget comes in. If there is very little money, the bride must learn how to buy food which is needed for health first. If there is a little more, then “luxuries” can be considered. Thrift in food purchases is not entirely a matter of saving pennies. It is a game in which the young housewife gets the greatest amount of nourishment for the least amount of money.” ---“Modern Menus,” Gaynor Maddox, Daily Record, May 22, 1939 (p. 5)