Prize Winners For January In Best Cooking Recipes
The following prizes have been awarded for the best cooking recipes published on this page and in the daily Post during January. Five Dollar Prize goes to S. M. Kimball of Concord for Several Uses for Celery. Three Dollar Prize to Mrs. Albert Harry Twite of West Somerville for Stuffed Cabbage. Two Dollar Prize to A. E. Zeigler of Dorchester for Swiss Dumplings. One Dollar Prizes to Mrs. M. E. Harwood of Dorchester, Mrs. Harry J. Smith of Avon, Mrs. Annie Jameson Walsh of Avon’s Spring Street, Marion Sk. Taplin of Malden, Nellie E. Zackular of Everett.
MENTIONED IN THIS ARTICLE
Daily Post
S. M. Kimball
Tahanto Street
Concord
N. H
Albert Harry Twite
Newbury Street
West Somerville
A. E. Zeigler
Wendover Street
Dorchester
M. E. Harwood
Miller Street
Harry J. Smith
Pton
Annie Jameson Walsh
Spring Street
Avon
Marion Sk. Taplin
Hudson Street
Malden
Nellie E. Zackular
Baker Road
Everett
By and for the Housewives of New England
A feature exploring a regional homemakers network in New England, highlighting community groups, shared recipes, and practical tips. It profiles organizers and local clubs, noting meeting venues and common interests that bind members across towns.
Weekly Menus and Recipes Include Varied Breakfasts Dinners
A historical menu list outlines Sunday to Friday meals with breakfast, luncheon, dinner, and supper items. Dishes include oysters, roast duck, mutton, rump steak, veal cutlet, rabbit, pork pie, and fish with assorted sides and desserts, accompanied by beverages like coffee, tea, wine sauce, and chocolate.
Longwinded 19th Century Home Cookery Column
Recipes cover codfish milk and eggs, oyster soup and thickened sauces, potato rice, noodle like pasta, mutton and barley stew, carrot shapes in vinegar, cornstarch puddings with lemon and banana, brains fry ups, potato chips and mutton pies, gelatine banana dessert, broiled steak, sausage prep and many baked goods, all in dense instruction style with measurements.
Historic Soup Recipes From Norfolk and Springfield Kitchens
Recipes describe beef and veal soup with vegetables and egg custard for serving. Lobster cracker soup uses milk and buttered lobster, served with custard squares. Oyster chicken soup blends boiled oyster liquor with diced chicken and onions, with notes on halving the recipe.
Notice to Contributors for Monthly Prizes in Cooking and Household Tips
Until further notice, monthly prizes of 5, 3, 2 and five of 1 will be awarded for the best eight cooking recipes, published on this page and in the daily Post. Household suggestions move to the woman's page Every Day Helps. Send recipes and suggestions in one envelope but on separate slips with name and address. Address to Editor Household Conterts Sunday Post. sy Roald.
MENTIONED IN THIS ARTICLE
Daily Post
Househood
Sunday Post
Dessert and Banana Fry Inspirations from Home Cook Tills
Recipes for desserts and a banana fritter with lemon sauce from home cooks Miss Mildred L Morse and Tillie Barrett. Includes milk rennet custard, meringue sherbets, and banana fried with lemon served with sugar lemon sauce, noting ingredients, steps, and serving hints.
MENTIONED IN THIS ARTICLE
Mildred L. Morse
Nineteenth Avenue
Haverhill
Oyster and fish croquettes with Madeira sauce
Step by step recipes describe Poached oysters in a cream and oyster juice sauce with butter flour and optional Madeira. A fish dish uses milk onion flour butter, salmon or fish pieces, eggs, parsley and bread and cracker crumb coating, fried in lard. Hints include celery salt paprika and serving on toast or soda crackers.
Raised Pork Pie from a Historic Kitchen Method
A detailed 19th century recipe describes mincing pork from the fore loin with water salt and pepper. It covers crust prep with lard or dripping, flour and salt, shaping the lid with leaf edging and a central rose, assembling with hot filling and a gravy jelly, and baking about ninety minutes, plus a Brussels sprouts boil with onion and lemon juice.
Fried Rabbit with Parsley Butter Sauce
Choose a young rabbit, dress and wash thoroughly, cut into small joints and fry slowly in butter until brown. Prepare a sauce by dissolving butter in a saucenaun, adding pepper and salt and chopped parsley, mix hot but do not boil. Cover with mayonnaise dressing before serving.
How to Make Egg Cake and Baked Eggs in Dishes
A historical recipe describes whisking eggs with sugar over boiling water until thick, then adding butter flour and caraway, with baking powder, baked in a buttered tin for about an hour. For four eggs, heat fat in a dish, crack in eggs drop gently, cook slowly on range or oven until lightly done, then serve. An earthenware dish may be used to send eggs to the table.
MENTIONED IN THIS ARTICLE
Nettie Rand Miller
C. T
Upson
Allen Avenue
Westfield
MRE
A. C. Roberts
Falcon Street
East
Boston
Co. A. Wheeler
Walnut Street
Nashua
N. H
C. U. Upson
Simple Egg Cake Recipe From FAS DUETS List
A brief recipe fragment lists two eggs one cup sugar one cup sour milk one teaspoon soda one teaspoon melted butter and nutmeg with flour. MRE FAS DUETS Rk F D Box 46 Stonington Me.
MENTIONED IN THIS ARTICLE
FAS
Rk. F. D
Stonington, Me
A.C. Davis
South
Paris
M’cluskey
Islington Terrace
Allston
Primitive cookery and deviled fish described in old notebook
A rough set of kitchen instructions details preparing a bloater with water, roasted on a gridiron, plus a pudding with coarse oatmeal and suet, a currant sauce, stewed tomatoes on toast with cream, a tomato cream sauce, and a doughnut dough with buttermilk.
Some Hot Puddings by Cornelia Bedford
A compact recipe card listing steamed bread pudding baked peach pudding vanilla souffle pudding and cabinet pudding. Each item details milk eggs sugar butter rice or crumbs as well as optional fruits and sauces, with steps for steaming baking boiling and finishing textures. The notes include vanilla and cinnamon hints and guidance on serving with sauce or liquor.
Diverse Recipes and Coffee Tips From Early 20th Century Column
A collection of home cooking notes includes batter fried apples with maple syrup and fruit variations, boiled rice pudding style, stuffed apples with chicken salad, sour milk curd balls with cream, tomato rice bake with nuts and cheese, and a vintage coffee making guide. Addresses and names accompany the recipes.
Cakes From Readable Recipes In A New England Paper
A compilation of various handwritten cake recipes with ingredients and instructions from multiple home bakers. The notes include measurements for butter flour soda lemon juice almonds candied cherries citron and spices, plus methods for beating eggs making batter and baking times, with names and addresses of contributors.
MENTIONED IN THIS ARTICLE
F. B. Flinn
Lafayette Street
St. Johnsbury
Home Style Chicken and Beef Cakes from Worcester Ladies
Meat cut up a young chicken and fry until brown then make a milk gravy to pour over. Mrs J P Richardson notes the method. Chop raw meat for sausage like cakes, season with salt pepper onion dip in egg and bread crumbs fry in dripping. Serve atop mashed potatoes. Mrs George Wright 188 Stafford street Worcester.
MENTIONED IN THIS ARTICLE
J. P. Richardson
South
Paris
George Wright
Stafford Street
Worcester
Onions and Stuffed Cabbage From Mrs Mauodee and Mrs Hughes
Large Spanish onions are boiled in salted water then baked with butter for tenderness. Cab bage halves are stuffed with tender steak seasoned with pepper and salt, tied, topped with butter, and baked until tender. Includes addresses for Mrs Mauodee Wood and Mrs Hughes.
MENTIONED IN THIS ARTICLE
Hughes
Baldwin Street
Waterbury
Oun
Also Mentioned on This Page
Yee
Tlenusand
Housewives of
New England
Tripe
Graham
Consomme Royale
John R. Templeton
Carew Street
Springfield
M. L. Baker
Sea Street
Hough's Neck
Roald
Junket
Tillie Barrett
Antrim
Stephen W. Perry
Belchertown
Cornelia C. Bedford
J. F. Hammond
Vernon Street
Whitman
Nellie EE. Zackular
John Bamford
Maynard, Mass
Mary G. Bunney
Cross Street
Norwood
Sam
Maracaibo
Messrs Dyenn
Fried
Tilelis Barrett
Mauodee
Wood
Beaver Dam Road
Manomet
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