Devilled Almonds - 1927

From the Boston Cooking-School Cook Book, 1927 edition:

Ingredients
2 ounces blanched and shredded almonds
Butter
1 tablespoons Chutney
2 tablespoons chopped pickles
1 tablespoon Worcestershire Sauce
1/4 teaspoon salt
few grains cayenne

Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix remaining ingredients, pour over nuts, and serve as soon as thoroughly heated.

Must have been quite the thing in the 1920's.

Toffee Cookies - Mabel Platts

I found this recipe card, minus a large corner, inside The Boston Cooking School Cook Book. By Fannie Farmer, this edition has a copyright of 1927 with the date of December 18, 1941 written on the bookend and the signatures of Wendell H. Gordon, Natalie Jane Gordon, Brant Rock 1941 and Mercedes Prudence Budd Gordon. Perhaps a present for Wowie from Aunt Mercedes?

The Toffee Cookies card is in Wowie's handwriting and goes as follows:

Cream 1 cup shortening with
1 cup brown sugar
Add 1 unbeaten egg yolk
1 teaspoon vanilla

Sift 2 cups flour with 1/2 teaspoon salt, 2 teaspoons cinnamon

Add to first mixture and blend.

Pat into 1/4 inch thickness on a well greased cookie sheet. Spread top with unbeaten egg white and sprinkle with 1/2 cup ground nuts.

Mark in squares with silver knife before baking at 275 degrees for 30 minutes.
Cool. Remove with spatula.

Since this is from Mabel, it must be good.

Mrs. Rasmussen's Book of One Arm Cookery

Among my old cookbooks is "Mrs. Rasmussen's Book of One Arm Cookery", which if Mom reads this, will probably want back. Published in 1946 with terrific "Decorations" by George Price, it is written by Mary Lasswell who had written "Suds in Your Eyes". Mrs. Rasmussen was the cook in that book. Mom said she and Daddy loved it.

The recipes are very simple with a surprising number of Mexican ones using Mexene which I think means chili powder. I liked this one for Corn Bread though I don't think there is any modern source for Clabber.

Corn Bread

1 cup clabber; if not available, use buttermilk
1/2 teaspoons salt
1/2 teaspoon soda
2 eggs
1 1/2 cups yellow water-ground cornmeal

Beat the clabber, eggs, salt and soda together in a bowl using a rotary egg-beater. Pour into a pre-heated pan, well greased with any unsalted fat. Let the pan get smoking hot. This forms a crisp brown crust on the outside of the cornmeal and leaves a moist middle. Put the fat in the pan and swish it around to cover the sides. Let it heat in the oven. Have the oven hot.

Amazon still carries the book and you can "look inside" to get the index and some recipes.