Compliments of The Record and Times-Democrat
During the 1920s in Stroudsburg, when stores such as Pipher’s Bakery, Boston Candy Kitchen and Allen T. Marsh’s grocery lined Main Street, the local newspaper, The Record and Times-Democrat, published the “Savings and Thrift Cookbook.”
Cover of the "Savings and Thrift Cookbook"
The 64-page soft-covered booklet contains hundreds of recipes from beverages to vegetables. It’s introduction reveals all there is to be said about the book:
This book has been very carefully compiled from the best recipes given as favorites of good practical cooks throughout the country.
It’s use in your kitchen will promote thrift and will save not only time and steps but pennies. Pennies into dollars grow.
Especially in the last few years the women of America have learned to practice thrift in the kitchen. With the adjustment of prices these thrifty methods continued will save not only food but money. …
Please accept this book with our compliments as an evidence of our good will and desire to be of further service.
♦ Recipes ♦
Recipes in the “Salad” category includes one for Banana Salad, which was submitted by Miss Crisler of Caldwell, N.J.
A page from the "Savings and Thrift Cookbook" featuring "Muffin and Gems" recipes.
Banana Salad: Half a banana, sliced lengthwise is served on 3 crisp lettuce leaves then covered with a spoonful of dressing, scattering a teaspoon of ground peanuts.
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Listed under the “Cakes, Frostings and Fillings” category is a recipe from the kitchen of C.A. Bowman of Westfield, N.J. Like so many of the family dishes in the cookbook, a baking time and temperature are not included with the recipe.
New England Thanksgiving Cake: One cup butter, creamed, 2 cups brown sugar, 3 eggs, well beaten, 1 cup sweet milk, well beaten. Stir in ½ cups of molasses, ½ cup milk, ½ pound raisins, chopped, ½ pound currants, and 2 tablespoons syrup from any fruit preserves. Add to this gradually, 4 cups sifted flour, the last cup should have ½ teaspo0n soda, and ½ teaspoon of cream of tartar mixed in.
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Mrs. G. Jenkins of Lewes, Delaware, submitted her recipe for the “Biscuits” category. Although the baking time is included, no temperature was given.
Tea Biscuit: One quart sweet milk, 1 cup butter, ½ cup sugar, 1 gill of yeast, flour to make a sponge; when light make a dough; knead twice, bake 20 minutes.