Vintage Recipes: Simple Food from 1926

Good Housekeeping's Book of Menus, Recipes and Household Discoveries was published in 1926. I find the recipes are very telling of the times with the frugal ingredients and their simplicity. I've added notes where they are needed for explanation, otherwise they are from the cookbook as written.

Rinktum Tiddy

Ingredients:
1 pint canned tomatoes
1 tsp. salt
1 tsp. sugar
1/8 tsp. pepper
dash cayenne pepper
1 tbsp. chopped onion
1/2 pound cheese
1 tsp. butter
1 egg
buttered toast or crackers

Heat the tomatoes and add all the seasonings. When hot, melt in the cheese that has been cut into bits, adding it gradually while stirring constantly. When smooth, add the butter and the egg beaten, stirring all the while. Serve on slices of hot buttered toast or hot crackers.

Oat Macaroons

Ingredients:
2 eggs
3/4 cup sugar
1 tbsp. melted shortening
2 cups rolled oats
1 cup coconut
1/2 tsp. salt
1/2 tsp. vanilla
3 tbsp. cornstarch
1 tsp. baking powder

Mix in order given and drop by teaspoonfuls on a greased pan. Bake in a 350 degree F. oven for twenty minutes.

Peach Punch

Ingredients:
1 cup sugar
2 cups water
1/2 cup orange juice
2 cups sliced peaches and juice
1/4 cup lemon juice

Boil the water and sugar together for one minute; set aside to cool. Force the peaches through a puree sieve and combine the pulp with the orange and lemon juice. Add to the cooled syrup and let chill thoroughly. Just before serving, strain and dilute to taste with mineral water or ice water.

Goober Spoon Bread

Ingredients:
2 cups boiled hominy grits
2 eggs, well-beaten
1 cup milk
3 tbsp. peanut butter
2 tbsp. flour
1/2 tsp. salt

Cream the peanut butter with some of the milk and mix all of the ingredients together. Bake in a baking dish for one half hour in a 350 degree F. oven. Serve in the same dish.

Chive Salad Dressing

Ingredients:
3 tbsp. salad oil
1 tbsp. vinegar
1 tbsp. minced chives
1 tsp. salt
1/4 tsp. paprika
1/8 tsp. pepper
1 hard cooked egg

Mix the oil, vinegar, salt, paprika and pepper; then add the minced chives and egg, chopped fine. Serve on tomatoes or any green salad. Enough for four.

About the Author
Brenda Hyde is a wife, mom to three, a freelance writer and editor of Old Fashioned Living.com. She lives and gardens in the rural Midwest United States on ten acres with her family.

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