Algona Cook Book, Circa 1910: Part Four

Welcome back to another week of the Algona Cook Book, Circa 1910. I’ve had fun bringing this to you and I hope you’ve enjoyed reading some cooking history. This week we will begin with some salad recipes and then move on through to the “Scrap Basket”.

Whoever owned this cookbook wrote some recipes on the open pages and inside the jacket, as well as noting a few of their favorites by circling them or a circle with an X. The X with circle must have been his or her favorites! Here we go with some more great Algona Cook Book recipes!


Image by Patou Ricard from Pixabay

Oyster Salad

-This is a fun one! We get some open fire for part of this recipe.

Drain the liquor* from a quart of fresh oysters, put them in hot vinegar enough to cover them. Place over the fire (see!!??), let them remain until plump, but not cooked. Then take them from the vinegar and drop them immediately into cold water, drain off and mix with two pickled cucumbers cut fine, also one quart of celery cut in dice. Season with salt and pepper, mix all well together, tossing up with a silver fork, pour over the whole mayonnaise dressing. Garnish with celery and hard-boiled eggs.- Mrs. C. A Choneour.- I’d need as much mayo, celery, and boiled eggs as you’ve got to horse those oysters down with it.-M

*- HOLD THE PHONE! Oyster liquor is NOT what you think. Oyster liquor is the natural juice of the oyster found inside the raw oyster. You can once again, impress your coffee clutch folk with your astounding knowledge of what you glean from the “Spice of Life” in the Edgerton Enterprise. I’ll be writing an article about oysters soon! Stay tuned for further oyster enlightenment. Like me, you’ll know everything about oysters except how they taste! HA!

Apple, Peanut, and Celery Salad

Take equal quantities of peanuts, apples, and celery. Chopped medium fine. Cover with salad dressing. Just before serving add a little sweet cream that has been partially whipped. Serve very cold. (English walnuts may be used instead of peanuts).- Minnie R. Taylor.


Image by congerdesign from Pixabay

Pressed Eggs

Boil eggs for half an hour, let cool, remove the shells, and chop fine, add salt, pepper and mustard if liked, and a teaspoon of melted butter, to each egg, mix well, and press in a deep dish, let it stand an hour and it is ready to slice.- Mrs. H. H. Wilson.


I am NOT going to share any cheese recipes with you today. I’ve decided to make and article about them. Ten beautiful chees recipes in all. Just you wait!

Chaffing Dish Recipes

Image by moritz320 from Pixabay

A Really Digestible Welsh Rarebit*

Melt one tablespoonful of butter, add one-fourth teaspoonful salt, and paprika, half teaspoon of dry mustard, and one-third of a cup of ale or beer. Stir constantly and when hot put in half a pound of cheese cut into small pieces. As it gradually melts it may thicken and if it seems too thick add a little more beer. If the rarebit is preferred creamy instead of stringy add one well- beaten egg just before serving. The paprika in this recipe makes the cheese mixture perfectly digestible. If the regulation toast** is not at hand, serve with saltine wafers.- Nobody claimed this one.

-*Okay, this is not the recipe I thought it was. Truly, I thought this was a Welsh Rabbit, a meat recipe. BUT IT IS NOT. This is a cheese recipe. Gasp! ** Regulation toast perhaps sounds like something served by the dietary department of your local nursing home. But regulation toast, I believe, was Melba toast. A very healthy, no fat, thin bread that was used to serve a variety of toppings, eaten with soup or served with cheese.

Friends, I have told you a lie. I am hardly through this cookbook and there is more to share. I will take a break from reporting on these historic recipes. As a kind gesture to all you folks “rolling your eyes” (at the thought of me producing more articles about the Algona Cook Book), I will give it a rest… for now.

Till next time. Here is to good food, great friends, and continued life of freedom.

Algona Cookbook, Circa 1910: Part One

Algona Cook Book, Circa 1910: Part Two

Algona Cook Book, Circa 1910: Part Three

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