Random Easy, Economical Recipes From Great Depression (13 items)

• (#12) Sunset Onions

  From The Official Cook Book of the Hay System (1934) by Esther L. Smith and William Howard Hay:

  • 4 large mild onions
  • Milk to cover onions
  • 4 egg yolks
  • [Celery salt]
  • 2 tablespoonfuls chopped parsley

  Simmer onions in milk until tender. Remove from pan. Beat egg yolks and add to milk; cook over hot water until smooth. Season with a pinch of celery salt. Pour over onions and serve hot. Garnish with chopped parsley.
• (#5) Dutch Baked Chicken

  From Pennsylvania Dutch Cookery, Their History, Art, Accomplishmets, Also a Broad Collection of Their Food Recipes (1935) by J. George Frederick:

  • 3 young, fresh chickens
  • Salt
  • 1/8 pound of flour
  • 1-2 eggs
  • 2 1/2 cups of bread crumbs
  • 3 pounds of lard for frying
  • 1 lemon for garnishing

  Preparation: The chickens are [slain], dressed, washed, dried, and prepared at once. Cut the chickens in half, salt them, dip them first into flour, then in beaten egg, then in bread crumbs. The lard is heated in an iron pot or kettle and the pieces of chicken placed into it carefully, one at a time, so as not to cool the fat too much, and [so] the crumbs [will] not fall off. Bake them to a nice brown color. After the crust is hard, let them cook more slowly until well done. Then put on paper to drain, strew fine salt over the pieces, and put on a platter, after which they may be garnished with lemon slices.
• (#10) Creamed Sausage Cakes With Scrambled Eggs

  From The Alice Bradley Menu-Cook-Book: Menus, Marketing Lists and Recipes (1936) by Alice Bradley:

  • Sausage cakes
  • Toast
  • 3 ounces cream cheese
  • 1/2 cut hot cream or milk
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Bacon curls, crisped
  • Watercress

  Pan-fry flat sausage cakes and place on rounds of toast. Break cream cheese in pieces, add to hot cream or milk, and stir until softened. Add eggs, salt and pepper, and stir over the fire until scrambled soft. Pour over sausage cakes and garnish each with crisp bacon curls and watercress.
• (#2) Scalloped Apples

  From Magic Chef Cooking (1935) by Dorothy Esther Shank:

  • 6 medium apples
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 3/4 cup brown sugar
  • 1/4 cup flour
  • 1/3 cup butter [plus more for buttering dish]

  Pare, core, and slice the apples. Place in a buttered casserole and add the cinnamon, salt, lemon juice, and water. Work the sugar, flour, and butter together until crumblike in consistency. Spread this over the apples and bake at 400 F for 30 minutes.

  Yield: 6 servings.
• 

  (#8) Baked Stuffed Tomatoes

  From Meals on Wheels: A Cook Book for Trailers and Kitchenettes (circa 1937) by Lou Temple Willson and Olive Hoover:

  • 4 medium-size tomatoes
  • 1/2 cup bread crumbs
  • 2 tablespoons melted butter
  • 1/2 cup store cheese, grated

  Cut off stem end of tomatoes. Remove centers with a sharp knife [and reserve]. Fill cavities with stuffing made from bread crumbs [save some of the bread crums for the top coating], melted butter, and cheese, all of which have been mixed and moistened with some of the chopped tomato centers. Season to taste. After tomatoes are filled, top each with a fine coating of bread crumbs. Place in a greased pan [and] bake in a moderate oven (400 F) for 20 minutes, or until tender but not soft enough to lose shape.
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  (#1) Stone Jar Molasses Cookies

  From General Foods Cook Book (1932) by General Foods Corporation Consumer Service Department:

  • 2 1/2 cups sifted flour
  • 2 teaspoons Calumet Baking Powder
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1 cup molasses
  • 1/2 cup butter or other shortening
  • 1/2 teaspoon soda

  Sift flour once, measure, add baking powder, ginger, and salt, and sift again. Heat molasses, remove from fire; add shortening and soda. Add flour gradually, mixing well. Chill. Roll very thin on slightly floured board. Cut with floured cookie cutter. Bake on greased baking sheet in moderate oven (350 F) [for] 10 minutes. Remove from pan carefully. Cool. Store in stone jar. Makes 3 1/2 dozen cookies.

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