Old News – Recipes

There has always been more than just news in newspapers. Newspapers realized that they should put some items in to attract women. These recipes gave housewives some ideas for new things to serve to their families.


Rochester, NY
Friday, July 10, 1914


Piquant Salad in Tomato Cups.

One small cucumber, one teaspoonful of onion juice, one-half of seeded green pepper, five ripe medium sized tomatoes, one tablespoonful of olive oil, three tablespoonfuls of vinegar, one teaspoonful of sugar, malt and pepper to taste, a few drops of tobasco sauce. Cut a thin slice from top of tomato and scoop out the pulp so as to form a cup. Now mince the pepper, grate the pared cucumber on a vegetable grater, not using the very center on account of the seeds. Add all this to the tomatoes pulp, which has been drained after being taken out. Add all the seasoning and toss together, then fill the tomato cups and serve on lettuce leaves.

Pineapple Fluff.

Pare a ripe pineapple, cut into small pieces, sugar well, put in a glass dish and set in the refrigerator. Mix two tablespoonfuls of cornstarch and three of grated chocolate to a smooth paste with a little cold milk; stir into one quart of boiling milk and beaten yolks of two eggs. Cook until it begins to thicken–in a double boiler is best way. Remove from fire, and when cold pour over fruit. Beat whites of eggs with a tablespoonful of granulated sugar and put on the top of the dish. A few good sized strawberries may be used as a garnish around the edge and will add to the toothsomeness of the combination.

Freshening Stale Biscuit.

If you have biscuits or rolls left from one day to the next and want to warm them up, place in a pan and cover tightly. Two puns the same size do beautifully. They can then be placed in a hot oven for a few minutes, just long enough t heat them thoroughly, and when taken out they will be like fresh baked ones, much more delicious than when dampened before putting into the oven. Bread and cake that have become dry can be freshened up the same way.

Rice With Butter and Cheese.

Take one-half cupful of rice. Boil in salted water. After twenty minutes of boiling take off the fire and drain. Then put the rice back into a saucepan with three tablespoonfuls of grated cheese (Parmesan) and three tablespoonfuls of butter. Mix well and serve as an entree or around a plate of meat.

Green Bean Salad.

Remove strings and slice the beans on slanting slivers, boil until tender, then drain. Season with a little onion juice, salt and pepper, pour on a little melted butter of oil and vinegar to taste, adding a very little sugar if liked.

Creamed Carrots.

Boil young carrots until tender. Pour off all but a little of the water in which they were cooked and thicken this with flour and milk. Add a large lump of butter, pepper and salt and chopped parsley.