1921 Dinner Menu: Broiled Pork Chops, Baked Stuffed Potatoes, Creamed Onions, Biscuit, Banana Salad

Woman's World Cookbook (1922) 

1921 Dinner Menu

Foods and Cookery and The Care of the House (1921)
Mary L. Matthews

Broiled Pork Chops

Baked Stuffed Potatoes

Creamed Onions

Baking-Powder Biscuit

Banana Salad

BROILED PORK CHOPS

Pork chops

Fat

Salt and pepper

Butter, if desired

Wipe pork chop with a damp cloth. Have frying-pan very hot. Rub a little fat over the bottom of the frying-pan. Place the steak in the frying-pan, sear on one side, then on the other; turn very often and cook until done according to taste. Place on warmed platter, sprinkle with salt and pepper, and with bits of butter if desired. A pork chop for broiling should be at least one inch thick. A broiler may be used instead of the frying-pan if there is one available. 

BAKED STUFFED POTATOES

Medium-sized, well-shaped potato

Salt

Butter

Cream or milk

Scrub with a brush, in cold water, a medium-sized, well-shaped potato. Cut off a strip of peel one half inch wide around the middle of the potato. Place the potato on a rack in a hot oven. A medium-sized potato needs to bake about forty-five minutes. Test by piercing with a fork or pressing firmly between the fingers; it should feel soft if done. Cut the potato into halves at the peeled strip, remove the inside carefully from the shells, mash, add salt, butter and cream, or milk, using about one teaspoon butter and one tablespoon milk for each potato. Beat well. Refill the shell with the mashed potato; do not press down, but fill lightly. Place on pan and set in a hot oven to brown the top slightly.

CREAMED ONIONS

Onion

White Sauce No. 2 (see below)

Peel an onion, wash and place in boiling salted water to cook. Do not cover pan. The onion is done when it can be pierced easily with a fork. Drain onion and add No. 2 White Sauce. Re-heat. Serve in a warmed dish.

NO. 2 White Sauce or Medium White Sauce

1 c. liquid

1 tbsp. fat

2 tbsp. flour

Used for vegetables, gravies and sauces.

Baking-Powder Biscuits

½ c. milk

1 c. flour

2 tsp. baking powder

1 tbsp. fat

½ tsp. salt

Add the salt and baking powder to the flour; sift again. Cut the fat into the flour, using two knives. Add the liquid and mix quickly. Place on floured board, roll one half to three fourths inch in thickness, cut with biscuit-cutter, place in baking-pan. Have oven hot when biscuits are put in. Bake fifteen minutes. 

BANANA SALAD

Banana

Lettuce

Cooked Dressing (see below)

Whipped cream

Chopped nuts

Peel and scrape a banana. Slice lengthwise and once crosswise. Arrange on lettuce. Use cooked dressing to which whipped cream has been added. Chopped nuts may be sprinkled over the top.

Cooked Dressing

1 egg

¼ c. vinegar

½ c. milk

¼ tsp. mustard

½ tsp. salt

1 tbsp. sugar

1½ tbsp. flour

1 tbsp. butter

Paprika, if desired

Make a white sauce from the flour, butter, and milk; add the seasonings. Beat the egg until it is thick and lemon-colored. Gradually pour white sauce into the beaten egg, stirring well. Place in double-boiler and cook five to ten minutes. Add the vinegar slowly. If there are lumps, strain through a wire sieve. Cool. If the dressing is thicker than desired, it may be thinned with a little cream or milk when it is to be used. For some salads, whipped cream may be added to the dressing.

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