These old fashioned August recipes are all from 1922.  They take advantage of the delicious vegetables and fruits that are now in season.

Notice that these recipes are all from "scratch".  Convenience foods didn't exist in 1922.  But as I typed them out, I realized that cooking from scratch isn't much more difficult than using prepared ingredients.

Baked Young Cabbage

Boil a small head of cabbage until tender with two slices of bacon.

Drain and chop cabbage and bacon fine.  Add one tablespoon butter or margarine, two large eggs beaten smooth with one cupful of milk.

Season with salt and pepper and add a small pinch of mustard.  Pour into a baking dish, sprinkle the top with bread crumbs, dot with butter and bake until firm.

Creamed Young Carrots

Rinse, scrape, and slice one quart of carrots.  Cook in boiling water until tender and drain.

Now put in the saucepan 2 tablespoons butter or margarine and 1 heaping tablespoon of finely chopped onion.  Cook for 2 minutes.  Add 2 tablespoons flour rubbed smooth in a little cold milk, mix well, then slowly add one scant cupful of milk.

Stir until smooth and creamy and then season with salt and a dash of pepper.  Pour this sauce over the carrots and sprinkle with chopped parsley if desired.

New Potatoes en Casserole

Select medium-sized new potatoes, scrape off skins, rinse potatoes in cold water.  Place in a casserole, allowing two for each person.

Sprinkle with salt, and on each potato a teaspoon of butter or margarine.  Pour enough water into the casserole to barely cover the bottom, cover and bake gently for about 45 minutes at 350 or 375 degrees.


Corn Baked in Tomatoes

Choose firm, smooth, ripe tomatoes for this.  Wipe each tomato with a damp cloth.  Cut a slice from the top of each tomato and scoop out the pulp, leaving a thick shell.

Chop this pulp and mix with corn.  Season with a little chopped onion, salt, and pepper.

Stuff the tomatoes, put a little piece of butter on top of each, put on a greased baking dish, and bake until tomato is tender.


Corn Chowder

2 cups corn
2 cups sliced potatoes
1 medium onion, sliced

Put a layer of potato in the bottom of the kettle, then a scattering of onion, then a layer of corn.  Repeat until all is in.

Add 1 cup boiling water, cover kettle and let mixture simmer 20 minutes.

Then add 2 cups milk, 2 tablespoons butter or margarine, 1 1/2 teaspoons salt.  Bring to a boil, stirring frequently.


Stewed Fruit with Dumplings

1 quart blackberries or huckleberries
1 cup sugar
2 cups water
Dumplings
Few grains of salt

Pick the fruit over carefully and wash it.  Add the sugar, salt, and water and cook until the juice flows freely.  Then drop into this stew small dumplings.

Cover and cook for 20 minutes without removing the lid of the pan.

Dumplings

1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk

Sift together the flour, salt, and baking powder, mix to a dough with the milk and drop with a spoon into the boiling fruit, using about one tablespoon of dough to each dumpling.


Peach Bread Pudding

Take 2 cups of breadcrumbs and pour a cup of hot water over them.  When they are soft, add a cup of sugar and two eggs, well-beaten.  Last of all, add one tablespoon of melted butter or margarine.

Grease a baking dish well.  Put in a layer of this bread mixture and on top of this, a layer of sliced and sweetened peaches, then another layer of bread and so on until the dish is full.  Make sure the last layer is breadcrumbs.

Bake at 350 for about 50 minutes or until the peaches are soft.



Fruit Betty

3 cups tart apples, chopped fine or stewed apricots, peaches, plums, or cherries, well-drained
3/4 cup light brown sugar
3/4 teaspoon each ground cloves and cinnamon
3 cups soft bread crumbs
2 tablespoons butter or margarine

Grease a baking dish and put in a layer of the fruit.  Sprinkle with part of the sugar mixed with the spice and cover with crumbs.

Repeat until all is used, making the last layer of crumbs.  Sprinkle over the remaining sugar and dot with butter.

Cover and bake 45 minutes at 350 degrees.  Then remove the lid and brown the pudding quickly.

Serve with whipped cream if desired.

Spoon Bread

2 cups cornmeal
1 1/2 tablespoons butter or margarine
1 1/2 cups buttermilk
1 teaspoon soda
2 teaspoons salt
2 eggs, well beaten

Scald the cornmeal with boiling water until it is the consistency of thick mush.  Then add the butter, milk, and soda stirred together, and the remaining ingredients.  Transfer to a well-greased pie plate or shallow baking dish and bake for 35 minutes at 350 degrees.


Peach Cake

This is a most luxurious dessert made with ripe peaches, or if desired raspberries or blackberries may be used instead.

Make a loaf of sponge cake.  (Or purchase one) Carefully scoop out the center, which is not used in the dessert.  Fill the hollow cake with the sliced and well-sugared fruit and cover the top with whipped cream.

The center which was removed could be cut into tiny squares and iced, making very good little cakes.


Sponge Cupcakes

4 eggs
1 cup sugar
Grated rind of 1/2 lemon
Juice of 1/2 lemon
Grated rind of 1/4 orange
1/2 teaspoon salt
1 cup flour
1 teaspoon baking powder

Separate the eggs.  Beat the yolks till light.  Add the sugar, fruit rinds and lemon juice.  Beat until very creamy, add the salt and whip the egg whites stiff.  Sift together the flour and baking powder and add this alternately with the beaten egg whites to the first mixture, folding them in.  Transfer to slightly greased cup cake pans and bake from 25 - 30 minutes at 350 degrees.

If desired, the cup cakes may be sprinkled lightly with a little shredded coconut or a few broken nut-meats, before baking.


Peanut Cream Sauce

1 tablespoon butter or margarine
2 tablespoons peanut butter
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
1 1/2 cups milk

Melt the butter, add the peanut butter and seasonings.  When liquified, add the flour.  Gradually stir in the milk, bring to boiling point, and let the mixture boil for three minutes.




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