Here are pages 50 and 51 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). Sandwiches Sandwiches may be made of white, whole wheat, Graham or brown bread with any kind of meat, fish, salad, eggs, some vegetables, jams or chopped nuts, and spread with butter or mayonnaise dressing. The meat used […]

Here are pages 47, 48 and 49 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). Salads There is, perhaps, no dish which adds more to the luncheon or tea than a nicely prepared salad. In many households a salad is considered an expensive dish–something too good for family use, to be […]

This is a recipe clipping from a magazine that was glued to a large index card, date unknown. Found in a large box of old recipes, typed as-is below. Cookie Jar Brownies One cup (2 sticks) butter One and three-fourths cup sugar One cup creamed cottage cheese Two eggs One tsp. vanilla Two and one-half […]

Here are pages 45 and 46 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). Potatoes Hashed Browned Potatoes Cut three good sized potatoes into very small dice; season with salt and pepper. Put two tablespoonfuls of butter into a frying pan; when melted and hot add the chopped potatoes. Stir until […]

This recipe is typed onto a white index card, found in an old box of recipes. I did make some spelling corrections but otherwise typed as-is. You can review the recipe underneath the picture below. Hot Turkey Souffle 3 cups cubed turkey 1 small onion 1 1/2 cup diced celery* 4 eggs 1 can mushroom […]

Here are pages 40, 41, 42, 43 and 44 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). Measuring There may be–in fact, evidence proves that there are–good cooks who seemingly never measure anything, but by “about so much of this,” and “a pinch of that,” bring about results so delicious that […]

Here are pages 37, 38, 39 and part of 40 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). Meat And Fish Sauces The superiority of French sauces is due to the strong, finely-flavored, white stock used in their preparation. Many things take the place of this in the ordinary English sauces, […]

Here are pages 34, 35, 36 and part of 37 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). Game Salmi of Game 1 tablespoonful of butter 1 cupful of stock 1/4 teaspoonful of lemon juice 1 tablespoonful of flour 1 teaspoonful of catsup 6 button mushrooms 2 or 3 drops of […]