1929 Meat Recipes

1929 Meat Recipes
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autoThe year 1929 will always be remembered as the year of the stock market crash that started The Great Depression. In January of that year, which was nine years into Prohibition, the Roaring 20's was in full swing and gang violence was rampant. Little did everyone know it would all change with the stock market crash in October of that year. The average homemaker was making New Year’s resolutions involving her family's health and spiritual life. Many were far away from the gang violence in Chicago, New York and other big cities, focusing more on taking care of their families.

 

Woman's World, a monthly magazine for the Midwestern United States, welcomed in 1929 with messages of friendship, new fiction and recipes. Lily Haxworth Wallace shared meat recipes under the headline "A lot of Nourishment for Little Cost".  I was reminded of how things have changed throughout the years as I read the article. She considered lamb and veal inexpensive and bacon as nutritious. Buying straight from the farmer, or raising your own animals would have made a difference, but most homemakers today would buy poultry, pork or ground beef as their low cost meat options. I did want to share her turkey dishes, and the bacon recipes. Bacon fat, according to the magazine, is good for children with malnutrition. Yes, times have changed. Don’t get me wrong, I love bacon, but at our house it’s considered a breakfast treat, rather than something we cook with on a regular basis.

 

In the recipes below canned cranberry jelly can be used, and garnishes are, as always, optional.

 

Turkey Hash

 

2 cups cold turkey fragments

Salt and pepper

2 slices bacon, cooked and diced

1/2 cup turkey dressing

1 cup white sauce or gravy

Cranberry jelly

Toast or fried bread croutons

Noodles, etc.

 

The last fragments of the turkey will serve for hash, the dressing being used partly for flavor and partly to extend these pickings. Chop the meat finely but do not use a food chopper. Season, add the bacon and dressing and heat in the sauce or gravy. Serve in a border of cooked noodles, shoestring potatoes, steamed rice or spinach. Garnish with cubes of cranberry jelly and toast or fried bread.  Serves 6.

 

Turkey Sandwich de Luxe

 

Slices of buttered bread

Slices white meat turkey

Salt and pepper

Thinly sliced ham, optional

Thin slices cranberry jelly

Shredded lettuce

Mayonnaise

Finely chopped pickle

 

Cut crusts from bread and arrange filling in layers, first turkey seasoned with salt and pepper, then ham if used, next cranberry jelly, then lettuce, moistening with mayonnaise into which finely chopped pickle has been stirred. Cover with a top slice of bread and cut into triangles.

 

Baked Bacon with Corn

 

2/3 cup milk

2 tbsp. butter

1 egg

1 can corn

1/2 tsp. salt

1/8 tsp. pepper

Seasoned stale bread crumbs

Thin slices of bacon

 

Scald the milk with the butter, add the beaten egg and blend with the corn, salt and pepper. Turn into a greased baking dish, cover with seasoned crumbs and lay the bacon in overlapping slices over all. Bake at 375 degrees F. until the bacon is cooked and crisp, about 20 minutes. Serves 6.

 

potatoes

Bacon and Mashed Potato Loaf with String Beans

 

6 large boiled potatoes

2 tbsp. butter

2 tbsp. hot milk

Salt and paprika

1 beaten egg

Buttered crumbs

Cooked string beans

Slices of cooked bacon

Celery tips or parsley

Pickled beets or pimiento

 

Have the potatoes freshly cooked, mash or press through a ricer and beat in the butter, milk, egg, salt and paprika. Thoroughly grease an oblong pan with bacon fat and sprinkle generously with buttered crumbs. Turn in the potato mixture, pressing down evenly, and bake twenty-five to thirty minutes in moderately hot oven-375 degrees F. Unmold, surround with string beans (or peas) and lay slices of cooked bacon close together over the top. Garnish with parsley and diced pickled beets. Serves 4.

 

It’s interesting to note what was happening the year these recipes were published because we can put ourselves in the place of the cook as she shopped for ingredients and prepared the dishes for her family. By the end of that same year, housewives would face a completely different set of challenges as money dwindled during The Depression.

 

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.

 
 

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