Life in the 1920's

Life in the 1920's . . .

With Pots and Pans and Kettles and Kans ~ The Sunday Province, November 3, 1929

Have you planned your Thanksgiving Menu?

This year, as every year, there will be housekeepers who are eager to establish a spirit of comradeship among their own kith and kin. Here are recipes to keep your dinner simple and reduce the work to a minimum.

Scalloped Cauliflower with Mushrooms

2 large cauliflowers 2 pounds mushrooms 1 small onion finely chopped 10 tablespoonfuls butter 6 tablespoonfuls flour	2 1\2 cupfuls of milk 1-2 cupful of mushrooms 1 teaspoonful salt 1-8 teaspoonfuls paprika 1-2 cupfuls of fine fresh bread crumbs

Break cauliflower into florets and cook until tender. Drain and arrange in a large greased casserole. Remove and wash stems from mushrooms. Cover them with boiling water and simmer about thirty minutes or until the liquor is reduced to one-half cupful. Cut mushroom caps into thin slices and cook for five minutes in four tablespoonfuls of fat, turning frequently. Next, melt six tablespoonfuls of butter in the saucepan and add the finely-minced onion cooking until tender. Add the flour, stirring constantly. When smooth, add the milk and mushroom liquor gradually while stirring. Cook until thickened; add the salt, paprika and mushroom slices. Pour this sauce over the cauliflower. Mix bread crumbs with two tablespoonfuls of butter and sprinkle on top of cauliflower mixture. Bake in a 350 degree Fahrenheit oven for thirty minutes.

Favorite Recipe of the Week ~ Orange Drops

Beat three egg-yolks until very light. Add one cupful of sugar, the juice of one-half orange and grated rind of the orange. Sift together one cupful of pastry flour, one teaspoonful of baking powder, and one-half teaspoonful of salt. Add gradually to the egg mixture and beat well. Chill for fifteen minutes. Break off into pieces the size of a walnut and bake ten minutes in 400 deg. F. on a well-greased baking-sheet.

To relax before guests arrive have a tranquil aromatic bath using Bath Bags

Wrap sweet-smelling plants such as lavender, rose, yarrow, mint and chamomile in a loose-weave fabric and tie it up with a long piece of twine, you can hang the bag from the faucet in your bathtub. Then, while the tub fills, the water will pour through the bag and you will have beautifully scented bath water.