1922 Tuesday Dinner Menu: Stuffed Roast, Cabbage with Cream Dressing, Spaghetti, Creamed Irish Potatoes, Banana Short Cake with Caramel Sauce

Woman's World Cookbook (1922) 

1922 Tuesday Dinner Menu

The Mississippi Cook Book (1922)
Mrs. E. F. Warren

Stuffed Roast with Dressing

Cabbage, Cream Dressing, Sliced eggs

Spaghetti with Tomatoes and Onions

Creamed Irish Potatoes

Baked sweet potatoes

Sliced tomatoes

Mayonnaise

Banana Short Cake

Caramel sauce

STUFFED ROAST

Roast

Flour

Salt and pepper

2 tbs vinegar

Dressing (see below)

Put roast in roasting pan, put some flour, salt and pepper and two tablespoons of vinegar over same, put a little water in roasting pan and keep covered tightly. Make dressing like for baked chicken. When roast is nearly done slash down the roast and put dressing in slashes, let brown nicely; cook for three or four hours till perfectly tender.

DRESSING FOR BAKED CHICKEN

Cornmeal

Bread or biscuits

Water

Salt and pepper

1 tbs butter or lard

1 onion

1 celery

2 raw eggs

Take a pan of egg bread made of corn meal and some light bread or biscuits, pour water over to soften; mix thoroughly, season with salt and pepper to taste, tablespoonful of butter or lard, one onion cut small, a little celery and two raw eggs, put into skillet, with little grease on top of stove and let cook awhile then remove and stuff fowl with it. 

CREAM DRESSING

1 cup sweet milk

1 heaping tsp sifted flour

Pinch of salt and black pepper

1 spoonful butter

Potatoes

One cup sweet milk, heaping teaspoon of sifted flour, pinch of salt and black pepper, one spoonful butter, cook until thick, put over the potatoes and brown. Make a larger quantity if needed.

SAUCE FOR SPAGHETTI

1 can tomatoes

6 finely chopped onions

1 tsp chopped garlic

1 tsp salt

¼ tsp red pepper

1 tsp thyme

1 tbs flour

1 tbs butter

1 tbs grated cheese

One can tomatoes, strained, six finely chopped onions, size of egg, one teaspoon finely chopped garlic, one of salt, one-fourth teaspoon red pepper, one of thyme, one tablespoon of flour, for thickening paste, one of butter, one of grated cheese. Then boil till tender to get substance out pour sauce on meats; add one quart water, and continue to add water as sauce boils away, cooking well, till onions are tender, or about three hours. Add thickening and cheese. Put three-fourths pound of spaghetti in boiling water; add one teaspoon salt and boil twenty minutes; drain off and put sauce over it; let stand about five minutes; serve with Italian cheese grated over it.

STUFFED IRISH POTATOES

Medium-sized potatoes

Milk

Salt and pepper

A tiny bit ground onion

1 tbs butter

Take as many medium-sized potatoes as needed, wash and bake whole with skins on, inside of stove; when done, cut off one end and take a small spoon and scoop out the inside without breaking the peeling; take the pulp of the potato, mix it up with sweet milk, salt and pepper to taste and a tiny bit of ground onion, a tablespoonful of butter, refill hulls with mixture and put back in stove with cut ends up and let brown. Serve hot in hulls.

BANANA SHORT CAKE

Pie crust

Bananas

Sugar

Caramel Sauce (see below)

Make a rich pie crust. Roll very thin and cook in bottom of biscuit pan, prick with fork, cook slowly till crisp. Bake three or four layers, when ready to serve slice bananas very thin and put a layer between crusts and on top, sprinkle a little sugar on each layer. Serve with caramel sauce (see below).

CARAMEL SAUCE

2 cups sugar

2 tbs dry flour

1 cup sugar

1 tbs butter

2 cups water

Vanilla

Take two cups of sugar, two tablespoonfuls of dry flour mixed in one cup of sugar, one tablespoon of butter, two cups water. Then take the other cup of sugar and put in a skillet and let melt slowly, stir continually until melted and browned. Put first part in stew pan to itself and let come to boil, then add the brown part and stir until smooth. Take off, strain and flavor with vanilla.