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od tagged cake recipe 31 comments the charm of candlelight source ladies home journal november 1926 candlelight evokes so many warm cozy feelings candles are calming and make me feel peaceful and hopeful and sometimes candles help create a lovely romantic atmosphere i recently was browsing through several hundred year old magazines and was surprised to see two items that featured candles the first was an advertisement for minute tapioca in a 1926 issue of ladies home journal it included a recipe for cream supreme that was embedded in an image of a beautiful tablescape with candles i probably will never make that recipe but my eyes lingered for several minutes on the picture it was so relaxing and it made me remember times long gone when i ate a special dessert in a room decorated with candles a few minutes later i flipped through a hundred year old issue of american cookery and was surprised to find an article titled the charm of candles here are some excerpts the charm of candles candlelight and the romantic evolution of lighting devices is a truly fascinating thing to think about the romance of candlelight remained a shadowy companion to progress like some silvery haired gentle faced old lady candlelight kept alive hallowed memories that linked the present with the past within my own memory is the friendship of candlelight that little bedside candle of childhood linking us to a world of reality with its warm glow after prayers were said have you never lain in a big four poster bed watching the dancing shadows your candle cast on the old hard hewn timbers if you have never seen your candle burn blue with terror as the wind steals in noisy gusts about the house then you certainly have missed a deep undefinable kinship with the past candlelight against our modern backgrounds has a soothing quieting influence like old hands it offers a sort of antidote for that ache of antiquity which sends us on passionate quests after old furniture old books old ships old pictures and old things it indicates our inability to quite sever our life cord from the past american cookery august september 1926 much has changed over the past hundred years but some things stay the same candlelight still has a soothing quieting influence posted on october 8 2026 october 7 2026 by sheryl posted in other tagged recipe 27 comments old fashioned escalloped cabbage the farmers market had some lovely cabbages so i bought one and then started looking through my hundred year old cookbooks for a cabbage recipe i found a recipe for escalloped cabbage in a 1926 women s club cookbook from peoria illinois the escalloped cabbage was a delightful simple side dish it s just boiled shredded cabbage in a white sauce it is then put in a baking dish topped with bread crumbs and put in the oven until it is hot and bubbly here s the original recipe source 1926 cookbook compiled by the domestic science class of the peoria il women s club the bread crumbs for the topping can be made by grating 1 2 slice of bread using a box grater here s the recipe updated for modern cooks escalloped cabbage servings 4 6 time 50 minutes difficulty easy print 1 2 cabbage coarsely shredded water 1 tablespoon butter 1 tablespoon butter melted 2 tablespoons flour 1 2 cup bread crumbs step 1 preheat oven to 375 f step 2 put the shredded cabbage in a large saucepan then add about a quarter inch of water bring to a boil using medium heat then reduce heat and simmer until the cabbage is tender about 20 minutes if the water evaporates while cooking add a small amount of additional water then remove from heat and drain to remove any remaining liquid step 3 in the meantime melt 1 tablespoon butter in a saucepan then stir in the flour gradually add the milk while stirring constantly continue stirring until the sauce thickens step 4 pour the white sauce on the boiled cabbage stir to combine step 5 put the cabbage mixture in a baking dish step 6 in a small bowl combine the bread crumbs and 1 tablespoon melted butter then spread the bread crumbs on top of the cabbage mixture step 7 put in oven and bake until hot and bubbly 20 30 minutes http www ahundredyearsago com posted on october 4 2026 october 4 2026 by sheryl posted in food tagged cabbage recipe 47 comments 1926 jolly time pop corn advertisement source good housekeeping november 1926 popcorn was a popular snack in the 1920s and it became even more popular during the depression years of the 1930s since it was an inexpensive snack technology and new processing techniques made it easier to make popcorn than it had been earlier in the 20th century a 1926 jolly time pop corn advertisement highlighted that it was guaranteed to pop the american pop corn company which makes jolly time began selling popcorn in 1914 in 1924 the company began packaging popcorn in metal cans popcorn pops best when it contains approximately 14 15 moisture if it too moist or too dry it does not pop well the metal cans helped ensure freshness and a consistent moisture and the company began advertising that its popcorn was guaranteed to pop consumers also liked that they could just buy popcorn that was ready to pop historically many people in the u s lived on farms and raised a little popcorn people planted popcorn in the spring in the fall after the corn husks and stalks turned brown and felt dry the popcorn was harvested by twisting or breaking the ears off the stalks and then pulling the husks away from the corn but not removing the husks the husks of several ears were tied together to enable them to be hung to dry in a shed or other well ventilated covered area after the ears dried for a month or so the husks were removed and the popcorn was shelled it was shelled by pushing the kernels on the ears sideways so they would separate from the cob this could either be done by using fingers or a corn husking tool that was strapped on a person s hand after the first few kernels were removed from each ear it was easier to break the remaining ones off the popcorn kernels were then stored in a glass jar and they hopefully had the right amount of moisture to successfully pop whew what a lot of work it s no wonder that packaged popcorn quickly became popular and i can t help thinking about how technology has continued to change the way popcorn is made and eaten posted on october 1 2026 september 30 2026 by sheryl posted in advertisements 26 comments old fashioned apple mallows baked apples with marshmallows baked apples are a classic fall comfort food so when i saw a hundred year old recipe for apple mallows baked apples with marshmallows i decided to give it a try the recipe was included in an advertisement for campfire marshmallows in the november 1926 issue of good housekeeping here is the original recipe source good housekeeping november 1926 processed foods were rapidly becoming part of the u s diet by the 1920 s advertisers including the campfire company developed recipes that incorporated the food they were promoting into traditional desserts and dishes the advertisement said that the recipe was tested and approved by good housekeeping institute apparently the campfire company thought cooks would be more likely to trust that it was a good recipe if they were assured that the magazine s research arm had tested it i agree with good housekeeping institute s decision to approve the recipe apple mallows are a delightful variation of a classic dessert toasted marshmallows on top of the baked apples bring back memories of toasting marshmallows over a summer campfire while marshmallows in the center of apples melt into a lovely thick sweet gooey syrup the recipe indicated that the apple mallows should be served with cream i didn t have any cream so i poured a little milk on some of the apple mallows they were yummy additionally i tried the apple mallows without any cream or milk and they were also tasty that way the original recipe called for six apples and 12 large marshmallows which is two marshmallows per apple when i made the recipe i used approximately three marshmallows per apple so when i updated the recipe i increased the number of marshmallows to 18 similarly i used more butter than the original recipe called for so i increased the amount when i updated the recipe since this recipe basically entailed just stuffing cored apples with marshmallows the number of servings can easily be adjusted after the apples that had been stuffed with marshmallow pieces were baked i added whole marshmallows on top i then put the baked apples under the broiler for a minute or two to lightly brown the marshmallows prior to serving the original recipe says that the apples can be served hot or cold but i served them hot the gooey marshmallow filling in the middle of the apples was lovely my sense is that the texture of the marshmallow filling would be quite different if the apples were served cold when i updated the recipe i indicated that this dessert should be served hot here s the recipe updated for modern cooks apple mallows baked apples with marshmallows servings 6 time 1 hour difficulty moderate print 6 apples use an apple variety that keeps its shape when cooked haralson rome golden delicious granny smith braeburn etc 18 large marshmallows 2 tablespoons butter water cream or milk optional step 1 preheat oven to 400 f step 2 use a sharp paring knife or an apple corer to cut out the apple cores once it is cut a spoon can be used to help scoop the core out when cutting out the cores do not go all the way through the apples leave about 1 2 inch of the apple at the bottom so that the marshmallow filling will not seep out step 3 make 6 or 8 vertical cuts in the skin of each apple that goes half way down the apple don t cut all the way through the apple just cut the skin step 4 put the apples in a baking dish that can go under the broiler step 5 cut 12 of the large marshmallows into eights step 6 put the marshmallow pieces in the center of the apples put small bits of butter in the apples with the marshmallow pieces step 7 gently pour about 1 2 inch of water into a corner of the baking dish step 8 put into oven and bake until the apples are tender about 35 45 minutes step 9 remove from oven and put a whole marshmallow on the top of each apple the marshmallows are held in place by gently pushing the bottom of each marshmallow into the holes in the apples step 10 place under the boiler until the marshmallows are lightly browned 1 2 minutes remove from oven and serve if desired serve with cream or milk http www ahundredyearsago com posted on september 27 2026 september 27 2026 by sheryl posted in advertisements food 25 comments hundred year old tips for getting picky eaters to eat source american cookery october 1926 many children are picky eaters though a recently published book picky how american children became the fussiest eaters in history says that it wasn t always that way years ago children ate the same foods as adults but with changing technology and the abundance of food there was a shift toward children eating a narrower diet of children s foods this shift was already occurring by the 1920 s a short article in a 1926 magazine suggests making individual casseroles for children individual casserole i have found that it is an easy thing to fill a little ramekin or custard cup and bake it separately when preparing a casserole dinner often the grown ups must have their heavy meal in the evening and by doing this i can give my child his most substantial meal at noon a fussy child is often tempted to eat when his own special little dish is set before him and another point is that one often uses seasoning and spices in the grown ups casserole that he will be better off without children appreciate pretty dishes and well served meals as much as grown people though many mothers do not seem to realize this children who are served from left over china often have table manners to correspond whereas dainty food set before them has a wholesome effect on their morale at mealtime american cookery october 1926 posted on september 24 2026 september 23 2026 by sheryl posted in other 18 comments old fashioned overnight waffles with yeast often waffles taste almost like pancakes so when i came across a recipe in a hundred year old cookbook for traditional waffles with yeast i decided to give it a try the recipe included an option for making overnight waffles and i decided to go that route since it can be hectic in the morning and i liked the idea of doing most of the prep work the previous evening the overnight waffles with yeast were tasty with an old fashioned goodness the waffles were heartier and chewier than the typical modern waffle here s the original recipe source new winston cook book of guaranteed recipes a cake of compressed yeast contained about the same amount of yeast as a packet of active dry yeast 2 1 2 teaspoons of active dry yeast since i made the waffles using the overnight method i updated the recipe for that option here s the recipe updated for modern cooks overnight waffles with yeast servings 3 5 time 15 minutes active prep time difficulty moderate print 2 cups milk 2 3 teaspoon active dry yeast 1 4th of packet 1 tablespoon sugar 1 tablespoon butter or lard melted 2 eggs beaten 2 cups flour 1 1 2 teaspoons salt step 1 put milk in saucepan then heat with medium heat while stirring until the milk is scalded 180 185 f remove from heat and cool to 105 110 f step 2 sprinkle the yeast and sugar on the warm milk then stir to dissolve step 3 put the milk mixture in a mixing bowl then add the melted butter or lard eggs flour and salt beat until the batter is smooth step 4 cover and put in the refrigerator overnight 10 15 hours step 5 remove from refrigerator gently stir then ladle batter onto a hot waffle iron and cook following the waffle iron directions http www ahundredyearsago com posted on september 20 2026 september 20 2026 by sheryl posted in food tagged recipe waffles 24 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