1922 Dinner Menu: Arabian Stew, Brussel Sprouts, Sweet Potatoes, Lettuce Salad, Porcupine Pears, Cup Cakes

Woman's World Cookbook (1922) 

1922 Dinner Menu

Good Housekeeping's Book of Menus, Recipes,and Household Discoveries (1922)

Arabian Stew

Boiled Sweet Potatoes

Brussels Sprouts

Lettuce with Tasty Salad Dressing

Porcupine Pears

Cup Cakes

Coffee

Arabian Stew

6 lean pork chops

6 tbs raw rice

1 large onion

3 cupfuls hot water

2 tomatoes

1 green pepper

1/8 tsp pepper

3 tsp salt

Sear the chops on both sides in a hot frying-pan, then remove to a casserole. On each chop place one tablespoonful of rice, a slice of onion, a slice of tomato (or the equivalent in stewed tomatoes), and two strips of green pepper. Sprinkle over all the salt and pepper. Add the hot water, cover, and bake from three to four hours in an oven registering 350 F. Good Housekeeping Institute.

Tasty Salad Dressing

1 clove garlic

½ green pepper

2 radishes

2 hard-cooked egg-yolks

¼ tsp paprika

6 tbs cottage cheese

1 tsp salt

3 tbs lemon-juice

½ cupful rich buttermilk

Rub the inside of a bowl with the cut clove of garlic. Chop the green pepper and radishes until fine and mash the eggyolks. Mix together and add the cottage cheese, salt, paprika, lemon-juice and buttermilk. Beat together well and pour over any green salad. Milwaukee, Wis.

Porcupine Pears

1 can halved pears

Salted almonds or salted peanuts, halved

Select a large variety of pears canned in halves and drain the sirup from them. Stick the rounding side of each pear half with salted nuts, giving the appearance of a prickly pear. Arrange two or three halves of pears, according to their size, in each individual serving-dish and pour some of the sirup around them. If desired, two pear halves may be secured together by means of toothpicks and the surface covered with the salted nuts. San Francisco, Cal.

Cup Cakes

¾ cupful butter

2 cupfuls sugar

3 cupfuls pastry flour

¼ tsp salt

¼ tsp mace

2½ tsp baking powder

4 eggs

1 cupful milk

1 tsp grated orange rind

Cream together the butter and sugar, add the egg-yolks beaten until thick, then the milk, rinsing the egg bowl with it. Fold in the flour, baking-powder, salt, and mace sifted together, alternately with the stiffly beaten egg-whites. Add the grated orange rind and turn into well -greased and floured cup cake tins and bake at 375 F. for twenty to thirty minutes depending upon the size of the cups. Beechwood Park, Pa.