This site is the complete 1922 book For Luncheon and Supper Guests, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
Browse the Book
Menu I
4 dishes
Menu II
7 dishes
Menu III
3 dishes
Menu IV
3 dishes
Menu V
7 dishes
Menu VI
9 dishes
Menu VII
8 dishes
Menu VIII
6 dishes
Menu IX
7 dishes
Menu X
6 dishes
More Recipes
36 dishes
Highlights
Potato and Egg Salad
Mix 2 cups cold boiled potatoes cut in cubes 1 cup celery or cabbage cut in small pieces 2 or 3 hard cooked eggs chopped fine 2…
Tomato Jelly
Heat to boiling point in agate saucepan 1 cup tomato juice and pulp 2 tablespoons mild vinegar 1 tablespoon gelatin 1/2…
Cabbage and Carrot Salad
Mix 2 cups shredded cabbage with 1/2 cup grated carrot and 1 apple cut in dice. Serve in nests of Lettuce or cabbage leaves with…
Bacon Curls
Place thin strips of Bacon on a board and with a broad-bladed knife press strips out as thin as possible. Roll each slice into a…
Cream Muffins
Sift together 2cups pasty flour 1 tablespoon baking power 2 teaspoon sugar and 1/2 teaspoon salt. With fingers rub in 1/4 cup…
Fried Noodles
Beat 1 egg slightly, add 1/2 teaspoon salt and Flour enough to make a very stiff dough. Knead, toss on a floured cloth or board…