The uses to which stale bread can be put are innumerable, and the careful housewife is well repaid for the little trouble required to save crumbs for breading cutlets, for garnishing cold ham or various meats to be served cold. In drying it for crumbs, break it up and place it on tin dishes in a slow oven. When it is dried and nicely browned, crumble it and roll it with a rolling pin as sugar would be rolled. ~Grand Union Tea Cook Book-1902

Tiny tea biscuits make an excellent foundation for sweet sandwiches. They are split and buttered while hot and filled with honey and almonds, cream cheese and jam, or chopped nuts and marmalade. They are best served warm. ~American Woman's Cook Book-1942

One fashionable way in Washington is to serve strawberries in Chinese saucers, putting the cup in the center filled with sugar. The strained juice of a basket of berries added to a quart of whipped cream makes a delicious syllabub or sauce for an iced rice or any other delicate cold pudding. ~Grand Union Cookbook-1902

Few better salads can be eaten than those made from fragments of cold roast lamb cut into dice,mixed with a cup of cooked peas and a little finely chopped mint. If the lamb be boiled, substitute a few chopped capers for the mint; with cold pork, have a sprinkling of sage and an equal quantity of diced celery. -Rumford Complete Cookbook-1931

Lemonade: Lemons differ in size and juiciness, so that the maker of the drink must taste it to be sure that it is sweet enough or sour enough. A good average rule is to allow a lemon and five teaspoonfuls of granulated sugar for every glass required. It is considered the correct thing to strain lemonade-Grand Union Cook Book-1902

MORE: : Do you remember when you learned to cook?
Mary Emma shares memories and a great
simple muffin recipe for first time bakers:
http://www.oldfashionedliving.com/kitchen59.html
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