Subscribe to our mailing list

* indicates required
Email Format
Close

Home > Books, Cooking, Food, History > Historical Cooking Books: The college woman’s cook book by College Woman’s Cook Book Association (Evanston, Ill.) (1923) – 10 in a series

Historical Cooking Books: The college woman’s cook book by College Woman’s Cook Book Association (Evanston, Ill.) (1923) – 10 in a series

August 12th, 2018

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: The college woman’s cook book by College Woman’s Cook Book Association (Evanston, Ill.) (1923) – 10 in a series

Historical Cooking Books: The college woman's cook book by College Woman's Cook Book Association (Evanston, Ill.) (1923) - 10 in a seriesHistorical Cooking Books: The college woman's cook book by College Woman's Cook Book Association (Evanston, Ill.) (1923) - 10 in a series

The compiling and publishing f this book of recipes has been the work of a group of college women, living in and near Evanston, 111., most of whom are graduates of Northwestern University.

A portion of the profit accruing from the publishing of this cook-book is to be given each year for the support of a summer camp in Michigan, where unfortunate kiddies from the cities are given a real vacation.

Over 2,500 college women, most of them housewives, were asked for their best tested recipes. From those submitted, 500 of the best and most unusual have been selected and published in this handy volume. By following the names under each recipe, it will be observed that leading colleges in all parts of the United States and Canada are represented.


 CREAM SCONES

2 cups flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt

Sift three times. Rub in four rounding tablespoons butter with tips of fingers. Add two eggs beaten (reserving small amount of unbeaten white) with one-third cup sweet milk. Toss, on floured board and pat to one-half inch thickness. Brush over with egg white; sprinkle with sugar; cut and bake fifteen minutes in quick overi.

Helen Binnie, Kenosha, Wis. University of Wisconsin.


Available in PDF, Text, JPG formats, and more

Publication date c1923
Publisher Evanston, Il. : College Woman’s Cook Book Assoc.
Language English

Learn more about cooking history with these books

* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Books, Cooking, Food, History Tags:
Comments are closed.