Serve Eggs Every Morning

fried eggs

Serve eggs every morning if you like, but do not repeat the same method of cooking more than twice a month.

Good Housekeeping (July, 1915)

Let’s see, I could make scrambled eggs one morning, fried eggs the next, then hard-boiled eggs, followed by soft-boiled eggs, and then poached eggs followed by an omelet. That’s only six different ways to make eggs.

Help! I have no idea how to make eggs 15 or 16 different ways.

Angel Tip (Nonalcoholic) Recipe

Angle Tip
Angle Tip

Happy Labor Day!

I plan to relax and enjoy the day with family and friends—and I may serve Angel Tip. This refreshing grape and mint cooler is perfect for all ages.

I found this recipe in a 1915 Good Housekeeping magazine.  Angel Tip recipes generally include alcohol, but this one doesn’t. I’ve never seen a recipe that called for alcohol in a hundred-year-old women’s magazine. The 18th amendment, which instituted prohibition, went into effect in 1920. In the years preceding its enactment, public opinion and the media strongly supported prohibition, so alcoholic drinks were generally taboo in magazine recipe sections.

Angel Tip

Crushed ice

Mint leaves


Sweetened whipped-cream

Use tall ice tea glasses. Fill each glass with crushed ice. Stir in a few (5-7 per glass) crushed mint leaves. Add the grape juice, and top with the whipped cream, and a sprig of mint. Serve with straws or long-handled spoons. Home-made grape-juice is preferable for this drink, but the commercial varieties may be used successfully.

To make homemade whipped cream, use 1/4 cup whipping cream per glass of Angel Tip. Whip the cream until there are stiff peaks; then, for each serving,  stir in 1 tablespoon confectioner’s sugar.

Adaptation of recipe in Good Housekeeping (October, 1915)

You may notice that this is my second post this month that uses mint. Last week I did a post on Mint Glazed Apples. The mint plants in my garden are succulent and green this time of year, yet I have few recipes that use mint. I’m excited to find some old-time recipes that call for this healthful herb.

Glazed Mint Apples Recipe

Glazed Mint Apples

I love these last lazy-daisy days of summer. The apples are ripe, the mint plants in my garden are going wild—and I found a recipe that used both ingredients in a hundred-year-old magazine.

Glazed Mint Apples are easy to make: and a healthy, refreshing dessert. Life is good!

Glazed Mint Apples

6 apples (McIntosh or other variety that retains shape when cooked)

2 cups sugar

2 cups water

2 dozen mint sprigs

Boil sugar and water together for fifteen minutes. Pare and core apples, and place in a frying pan. Pour the sugar syrup over them, add eighteen of the mint-sprigs tied in a bunch, and simmer slowly. Turn often to prevent them from becoming mushy. Each time the apples are turned, use spoon to baste apples with sugar syrup. When the apples have softened (about 20 minutes), remove carefully from pan, baste with a small amount syrup, and put a sprig of mint in the hole of each apple. Serve warm or cold.

Adapted from a recipe in Good Housekeeping (October, 1915)

Food Gifts for Friends and Neighbors & Cherry Almond Cake Recipe

19-year-old Helena Muffly wrote exactly 100 years ago today: 

Tuesday, December 15, 1914: <<no entry>>

Front door decorated for Christmas
Source: Ladies Home Journal (December, 1913)

Her middle-aged granddaughter’s comments 100 years later:

What was keeping Grandma so busy that she had no time to write in her diary? Maybe she was baking holiday treats to give friends and neighbors.

I have warm memories from my childhood of neighbors knocking on the door holding a tray of cookies, homemade plum pudding, or a tin of candy—and I’m guessing that food gifts were even more common a hundred years ago.

The many readers who are participating in the Bake-a-thon are giving Grandma a wonderful send-off to live the rest of her life as the diary winds down. As part of the Bake-a-thon, Pam (Quiall) at Butterfly Sand included a wonderful recipe for Cherry Almond Cake in a comment several days ago. Here’s her story and recipe.

My Mother and I would make several batches of Cherry Almond Cake. Some were small loaves for the neighbours and a big round one for us. Wonderful memories of Christmas,


1 cup butter
1 teaspoon vanilla
1/2 cup almonds
1 teaspoon lemon extract
1 1/2 cups glazed cherries
1 1/4 cups sugar
2 1/2 cups flour
4 eggs
2 teaspoons baking powder
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/4 cup milk
1 teaspoon almond extract

Preheat oven to 300 degrees

Slice cherries and nuts (buy almonds already blanched and sliced). Combine 1/2 cup flour with cherries and almonds in bowl. Mix until fruit is well coated.

Combine remaining flour, baking powder and salt in a separate bowl.

Cream butter until fluffy, add flavourings. Gradually add sugar, mixing until creamy. Beat eggs until light and lemon-coloured. Add to creamed mixture. Beat together well.

Add dry ingredients to butter, etc., alternately with almonds and nuts, folding in gently until well combined. Add lemon juice and then milk.

Turn into prepared tin. Bake at 300 degrees for 1 1/2 to 1 3/4 hours.

If using small loaf pans (4 will do) bake for 1 hour and then check. Time will vary because of the size of the loaves.

Candy Cane Memories


Friday, December 11, 1914 :<<no entry>>
Readers participating in Grandma’s Bake-a-thon have shared many wonderful memories. We are giving Grandma a great send-off to live the rest of her life after the diary ends.

Today I’d like to share the awesome post that Sharon at Dirndl Skirt Gatherings did about her memories of baking Candy Cane Cookies with her mother.

One of the things that I most enjoy about Dirndl Skirt Gatherings is how Sharon infuses her art and artist’s perspective into many posts. Be sure to scroll to the bottom of the post to see her awesome holiday drawing of a woman wearing a candy cane skirt.

Originally posted on Dirndl Skirt Gatherings:

Bettcandycan credit: Me and My Green Bin

Growing up in the early 1960s, and being a kind of girly-girl, I do remember I liked my food pink. And sugary. When standing in line with my mom at Acme Supermarket, the impulse buy of choice near the cash register was those awful (to me now) pink marshmallow cookies with white coconut sprinkles. This was before red dye #2 was banned.

vintage mom &amp; me My mother, Shirley, and me in her state-of-the-art kitchen, 1957.

But at Christmas time, we made cookies. Mom did like to bake, if not actually cook. (Hey, it was the Atomic Age, and she had better things to do, like paint!) One of my favorites from that era was candy cane cookies. We had to divide the dough, and color one half. Then keep it moist until we twisted the braids together and curved them into the cane hook. Some baking…

View original 139 more words

Christmas Fudge


Thursday, December 10, 1914:  <no entry>

Her middle-aged granddaughter’s comments 100 years later:

Many readers of A Hundred Years Ago are participating in Grandma’s Bake-a-thon, and are sharing a family recipe story that is special to them. This Bake-a-thon is being held to give Grandma a wonderful send-off to live the rest of her life after the diary ends. On several days when Grandma didn’t write anything, I plan to reblog some of those stories.

Today, I’m featuring a post by Lillian at Lillian’s Cupboard. She directed me to a wonderful post she wrote about Christmas Fudge.

Originally posted on Lillian's Cupboard:

During the rationing of World War II, we children craved sugar

As we watched Mother sprinkle carefully measured spoonsful over our oatmeal.

We wanted more sweetness in our hot chocolate, in our pudding;

We longed for a bottomless sugar bowl.

But in the fall Mother stood in long lines that coiled around the city tenements

To get an extra bag of sugar allotted for canning and preserving.

She squirreled this away until Christmas

When it was transformed into the most glorious pecan studded fudge,

Sweet enough to make up for a whole year of rationing.

“Christmas Fudge”, by Lillian – 1997

My mother was famous in our family for her homemade fudge, made without benefit of a candy thermometer and cooked and beaten until it was perfect.  Then, it was placed in a special rose-bedecked tin to be brought out on Christmas Eve, opened and squares of never-to-be-forgotten goodness placed…

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Baking Failures Can Make Wonderful Memories

19-year-old Helena Muffly wrote exactly 100 years ago today: 

Sunday, December 6, 1914: <<no entry>>

Photo Source: Herbert Hoover Memorial Library
Photo Source: Herbert Hoover Memorial Library

Her middle-aged granddaughter’s comments 100 years later:

As we send Grandma off to live the rest of her life with the Bake-a-thon, I had an “ah ha” moment. Sometimes our best baking memories are the failures rather than the successes.

I recently told Uncle Carl (Grandma’s son) about my plans for the Bake-a-thon. He thought for a moment and then said:

You know, Mom’s cookies weren’t always the best. She’d burn them.

When, she did that, she’d say, “They’ll go.”

And, they did “go” because kids were always hungry.

Mom used that expression without any sense of guilt in burning them.  We were grateful to get them, and they were still very good, as was the homemade bread, which never seemed to get burned.

You must remember they were baked in the oven of a coal or wood fired stove without any thermometer.  That requires quite a bit of guess work.

Uncle Carl’s comment made me think about my first draft of the post I did about my memories of baking cookies. It originally included a paragraph about the time we forgot to put baking powder into the chocolate cookies. (It was a too many cooks thing).

After I’d written that paragraph, I decided that a story about a cookie failure didn’t belong in a post about baking memories so I deleted it. I now realize that I should have kept that paragraph.

Both baking successes and baking failures have the makings of wonderful memories.