Tuesday, October 19, 2010

1920 Luncheon Tips: No Pots & Pans

Today I have tips from the September 1920 issue of The Ladies Home Journal. I've had it in my vintage magazine collection for probably over ten years now. Back then it was mostly fiction, but there were sewing and entertaining tips as well. One article gives tips on throwing a luncheon without having to use pots and pans.

The first dish is an oyster relish using a lemons.

Cut the lemons into halves crosswise and remove the pulp. Half bury these cups in small paper cases (they look like muffin or cupcake papers) and fill them with with small oysters and a few bits of lemon pulp. At the last moment (before serving) pour over a dressing made of grated horseradish, vinegar, salt and paprika . Cover the top with whipped cream. Garnish with parsley.

I think you could use a prepared horseradish and add the paprika to it for the same type of flavoring.

The next dish suggested is a salmon soufflé served "very hot".

Mix one cupful of finely shredded canned salmon with one cupful of bechamel sauce (most cookbooks have this recipe or you can Google it.) and a cupful of bread crumbs; add to it two well-beaten eggs, a pinch of cayenne pepper, salt and pepper. Turn into paper cases; bake about 25 minutes.

I'm guessing the oven should be set at 325 degrees F., and I would put the paper cases on a baking sheet. The salmon should be picked free of the bones and any larger pieces of skin.

Next, the article suggests serving "Manhattan case muffins" instead of bread.

Sieve two cupfuls of flour, two and a half teaspoonfuls of flour, two and a half teaspoonfuls of baking powder, a half teaspoonful of salt into a bowl. Rub in two tablespoonfuls of butter lightly; add a quarter cup of sugar, one and a quarter cups of milk, two well beaten eggs and a cupful of cold boiled rice. Put into paper cases; bake in hot oven.

A hot oven is usually considered 400 degrees F. and I would guess 15-20 minutes for baking time.

The article suggests a method for preparing potatoes that I love because they serve a whole potato stuffed vertically of all things, instead of on it's side like we commonly do now.

Wash and bake large potatoes in their skins; when cooked cut off the tops, take out the insides and pass them through a sieve. Add two tablespoonfuls of grated cheese, two tablespoonfuls of warm butter, a little pepper and a pinch of salt and mix all together. Fill the skins with this, using a potato ricer, then sprinkle over a little grated cheese, also a few little pieces of butter. Serve in paper cases.

In addition to these dishes the article recommends serving chicken, lemon meringue pie, tea and coffee.


  1. 'waving hi' since it's been a while ... don't care for the oysters, but the rest sounds yummy... will have to try it.

    A tip: One of the ways I prepare my canned Salmon is to take the juice and mix it with diced onion, garlic and orange peppers (or garlic powder and pepper of choice if preferred) cayenne, salt and pepper to taste.
    I then add enough bread crumbs (I prefer the texture of Panko Bread Crumbs) to soak up the juice. I mix in two beaten eggs by hand, then make patties and let them rest while I heat the saute pan with a mixture of olive oil, mixed with a bit of butter over medium heat. As needed I add dollips of butter and a little olive oil as I turn the patties several times until they are golden brown.

    The last time I made them with Basmati Rice cooked with a dollip of olive oil and butter to taste and a dash of salt.

    I also prepared Orange peppers from our Garden. Cleaned and cut them up into medium size bite size boats, sprinked them with garlic power and a little salt, drizzled them with olive oil then added a dollip of *cream cheese which I sprinkled with paprika... then drizzled this with a little more olive oil. Baked them at preheated 400 degrees til tender; they are usually ready when the rice and salmon cakes are ready. I put them in just before cooking the patties... having put the rice in after preheating the oven. (My daughter Lorelei came up with this recipe). When they are ready, I serve them with an additional drizzle of the olive oil, pepper juice from the baking dish.... but this can be added to crusty bread slices instead... which have are dipped into olive oil when they come out of the oven... if you want bread with your meal. I don't usually serve bread with this, as the rice is enough carbs for us. *The cream cheese can be substituted for smoked motzorella with sun dried tomatoes which comes from Harris Teeters, for variety.

  2. btw my name is Brenda Jean too... use to never meet other Brenda's but as of late there are quite a few in my life, one who volunteers with me, so have taken on the nick name my dad gave me of 'bren', to avoid confusion. He also called me 'Brendy'... hows about you????


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