September Recipes from 1922

Take advantage of the fresh garden harvest!  Enjoy these tried and true recipes from another time.

Braided Coffee Cake

1 pint milk
4 tablespoons butter or vegetable fat
1/2 cup sugar
2/3 teaspoon salt
1 yeast cake
1/4 cup lukewarm water
About 5 1/2 cups flour
2 eggs
1 cup seeded raisins

Scald the milk, add to it the butter or vegetable fat, the sugar and salt. Cool and when tepid add the yeast cake which has been dissolved in the water. Add also half of the flour to make a thick batter.

Let this rise until light and spongy, then beat and add the eggs, next the raisins and the remainder of the flour. Knead until smooth and elastic and set aside to rise.

When the dough has doubled its bulk, turn out onto a floured board, divide into three portions and work each with the hands into a long roll. Braid these three portions together, place in a ring mold and allow to rise until the dough has again doubled its bulk. Then brush over with melted butter, sprinkle with sugar and bake in a moderate oven – 350 degrees F. – from 30 to 45 minutes.

Bran Cookies

1/2 cup sugar
1/2 cup butter or vegetable fat
1/2 cup molasses
2 eggs
1/4 cup milk
1 cup raisins
2 cups bran
1 1/2 teaspoons baking powder
2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground ginger

Cream the sugar and butter, add the molasses, next the beaten eggs and milk, then the raisins and bran, and lastly the remaining dry ingredients which have been sifted together.

Drop by teaspoons onto a well-greased goocie sheet and bake from 12 to 15 minutes in a moderate oven – 350 degrees F.

Baked Indian Pudding

1 quart milk
Scant 1/2 cup cornmeal
1/2 cup molasses
1/2 teaspoon salt
1 teaspoon ground ginger

Scald the milk, stir the cornmeal in very slowly and cook in a double boiler for 30 minutes. Add the molasses, salt and ginger, pour into a greased baking dish and bake 2 hours in a slow oven – 300 to 325 degrees F.

If desired, 1 1/2 cups of chopped apples may be added to the pudding just before placing it in the oven.

Savory Beef Rolls

1 1/2 pounds round steak cut very thin
1/4 cup rice
Dash of ground cloves
1 tablespoon mixed herbs or poultry dressing
1 tablespoon minced onion
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons drippings
2 1/2 tablespoons flour
3 cups water
1 tablespoon minced parsley

Cut the meat into pieces about 4 inches square. Combine the rice with the seasonings and flavorings, put a spoon of this mixture on each square of the meat, roll up and tie with white thread.

When all the rolls are made, brown them in the drippings, which have been heated in a frying pan or sauce pan, after which brown the flour in the same drippings adding a little more if necessary.

Add the water and stir until boiling, and cook the meat in it until tender – from 1 to 1 1/2 hours. Serve with plain boiled potatoes, boiled rice or plain boiled macaroni.

Peach Cobbler

1 quart peaches
1 1/2 cups water
1 cup sugar
1 1/3 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar (additional)
1 egg
1/2 cup milk

Peel the peaches, remove the pits and cut the fruit into thick slices. Cook with the water and cup of sugar in a baking dish in the oven until the peaches are tender.

Meanwhile, sift the flour, salt and baking powder, add the two tablespoons of sugar, and mix to a light batter with the beaten egg and milk. Pour this over the cooked fruit and bake at 350 degrees for 30 minutes.

Nut Muffins

3 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons sugar
1/3 cup chopped walnut meats
1 1/2 cups milk
1 egg, well beaten
3 tablespoons shortening, any kind

Sift together the dry ingredients, add the walnut meats and then the milk and egg well beaten, and the shortening melted. Beat well, transfer to greased muffin pans and bake from 25 to 30 minutes at 350 degrees. If desired, a few chopped raisins may be combined with the nuts. To make plain muffins omit the nuts.

Saute’d Corn with Green Peppers

6 ears corn
2/3 teaspoon salt
1/6 teaspoon pepper
2 green peppers
2 tablespoons butter or vegetable fat

Score the corn along each row and then cut from the cob with a knife. Press out all the pulp from the cobs and season with the salt and pepper. Remove the seeds and white connecting fiber from the peppers, mince them finely and cook for five minutes in the butter or vegetable fat. Add the corn and cook, stirring occasionally, for fifteen minutes.

Sally Lunn

2 eggs
1/3 cup sugar
3 tablespoons melted shortening
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Beat the eggs until light, then stir in the sugar and shortening. Sift together the remaining dry ingredients and add alternately with the milk to the mixture. Transfer to a greased pan, preferably of the tube type, and bake for 40 minutes at 350 degrees.

Stewed Eggplant and Tomatoes

1 large eggplant
1 onion
2 tablespoons butter or bacon fat
1 pint canned tomatoes or 4 fresh tomatoes and 1/2 cup water
1 teaspoon salt
1/4 teaspoon pepper

Parboil the eggplant and boil about half an hour. Cool, skin and cut into half-inch squares. Mince the onion finely and brown it in the butter or bacon fat. Add the tomato, salt and pepper (also the water if fresh tomatoes are used) bring to boiling point, put in the eggplant and simmer for 30 minutes, stirring occasionally. Serve in a deep dish garnished with toast points.


3 cups flour
1/3 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon grated nutmeg
2/3 cup sugar
1 small egg
1 cup milk
1 tablespoon melted shortening

Sift together the flour, salt, baking powder and nutmeg, add the sugar, beat the egg lightly, add to it the milk and the melted shortening and use these ingredients to form a soft, light dough when blended with the dry ingredients.

Roll out about half an inch thick on a well-floured board, cut and drop each doughnut gently into hot fat, hot enough to brown a bit of bread in a minute, turn immediately and when golden brown, lift one by one from the fat and drain on paper towels. The doughnuts should take about 3 minutes to cook. Sprinkle with powdered sugar before serving.

A good way to sugar the doughnuts is to put 3 tablespoons of powdered sugar into a strong paper bag, drop six or eight doughnuts into this sugar, shake the bag thoroughly, then lift out and repeat the precess until all have been sugared.

Coddled Apples or Pears

6 firm apples or hard pears
2 cups boiling water
1 cup sugar
3-4 cloves or an inch stick of cinnamon, or thinly-peeled rind of half a lemon

Wash the fruit, remove the stems and blossoms but do not peel or core. Place in a shallow baking dish or stew pan, add the water and sugar which have been boiled together 5 minutes with the cloves, cinnamon or lemon rind, whichever is being used, and let the fruit and syrup simmer gently until the fruit is tender, turning occasionally so that all may be cooked. The skins should not burst during the cooking. When cool, place the apples or pears in a serving dish, pour the syrup over them – it should form a jelly – and serve cold, either plain or with cream or soft custard.

Cream Puffs

1 cup boiling water
1/3 cup butter or vegetable fat
1 cup pastry flour
4 eggs

Boil the water and butter together in a saucepan. Sift and add the flour and stir until the mixture leaves the sides of the pan clean. Remove from the heat, cool, then add the eggs, unbeaten, one at a time. After each egg is added the mixture will appear rather sticky and unmanageable, but a little beating quickly incorporates the egg into it. When all of the eggs are beaten in, drop the mixture by tablespoons, three inches apart on a greased baking sheet and bake for 30 minutes at 350 degrees. This makes about 10 cream puffs.

Cream Puff Filling

4 tablespoons sugar
3 tablespoons flour or cornstarch
1 cup milk
1 egg
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Blend the sugar and flour or cornstarch in a bowl, pour the milk which has been scalded, over these, stirring constantly. Return to the saucepan, cook until thick, add the eggs slightly beaten and the salt and cook a minute longer.

When cool, add the vanilla and use as a filling for the cream puffs, making an incision in the sides of these and removing any soft portions which may be in them, before putting in the filling.