#interwar

historicaltimes:

Amelia Earhart begins her journey.

viareddit

pulpinspiration:

American actor Ruth Chatterton was an early female aviator who befriended Amelia Earhart, sponsored air derbies, and flew cross-country solo (Wiki).

anyskin:

1928 Breguet 280T

mudwerks:

Portrait of Jean Batten (by National Library of Australia Commons)

Jean Batten (1909–1982) “became the best-known New Zealander of the 1930s, internationally, by taking a number of record-breaking solo flights across the world. It was she who in 1936 made the first-ever solo flight from England to New Zealand” (Wiki).

Helen Richey (1909–1947) “was a pioneering female aviator and the first woman to be hired as a pilot by a commercial airline in the United States” (Wiki).

zuky:

This is Katherine Sui Fun Cheung (1904-2003), the first female Asian American aviator. She earned her pilot’s license in 1932, and became a barnstormer who performed acrobatic mid-air stunts at fairs and festivals. She was a member of Amelia Earhart’s prestigious international club of women aviators, the Ninety Nines Club. She was a friend of Anna May Wong, who more than once helped her raise money to buy planes. “I thought it’d be fun to fly so I did it,” she recalled many years later. “There’s no feeling like it in the world. Being up in the air, the wind blowing, the exhilaration…that’s my definition of joy. It’s complete freedom. You haven’t lived until you’ve truly felt that.”

Japanese Imperial Guard officers, interwar period.

“Sex Facts for Men”
Richard J. Lambert, Ph, G., M.D.

23-page informational booklet
Published 1936, Franklin Publishing Company
(Padell Book Company, 830 Broadway, New York City)

This one-colour informational booklet was produced to educate men on male anatomy and sex. Includes illustrated anatomical diagrams and sections titled:
- Anatomy and Physiology of the Male Generative Organs
- Is Continence Harmful?
- Mistakes of the Bridegroom
- Immorality in Marriage
- Self Abuse

Full scans of the booklet through theSRNY Flickr account!
Full PDF document of booklet (25.6Mb) through Google Drive.
(Compressed PDF version, 4.6Mb)
Scans belong to SRNY blog, but free for educational use.

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Recipe Wednesday — Hallowe’en 2021

Welcome to a spooooopy Recipe Wednesday!

These are real early-20th century Hallowe’en themed recipes, taken from the Brooklyn Daily Eagle, a local newspaper that would have been accessible to Steve, his mother, and Bucky during their time in Brooklyn.

This week’s recipes come from the Wednesday 27 October 1937 edition of the Brooklyn Daily Eagle. For context, Steve would have been 17 (comics) / 19 (MCU) when this recipe was printed.

Butterscotch Rolls

½ refrigerator roll dough
½ cup butter
¾ cup brown sugar
Nutmeats
Roll dough one-half inch thick. Spread with a thin layer of melted or softened butter. Sprinkle with sugar. Roll as for jelly roll and cut into slices one inch thick. Mix remaining butter and brown sugar and spread over bottom of buttered pan, then sprinkle nuts over sugar. Brush sides of rolls with butter. Place close together on sugar, cut side down. Let rise until double in bulk and place in oven with dinner the last half hour of cooking.

Glorified Pumpkin Pie

1 ½ cups strained pumpkin
2/3 cup brown sugar
1 teaspoon cinnamon
½ cup shredded cocoanut
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon salt
2 eggs
1 ½ cup milk
½ cup cream
Mix all ingredients together in large bowl of electric mixer and pour into uncooked pie shell. Bake in preheated oven 400 deg. F 35 to 45 minutes. Before last 15 minutes of baking scatter ½ cup shredded cocoanut over top and complete baking. Serve with whipped cream.

Doughnuts

1 cup sugar
2 ½ tablespoons butter
3 eggs
1 cup milk
4 teaspoons baking powder
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 ½ teaspoon salt
Flour, 3 ½-4 cups
Cream butter and add half the sugar. Add remaining sugar to egg and combine mixture. Add 3 ½ cups flour, mixed and sifted with baking powder, salt and spices; then add enough more flour to make dough stiff enough to roll. Shape and fry in deep fat fryer at 385 deg. F. Switch from low to high heat to keep up frying temperature.

Roast Duck

4 to 5 pounds duck
Salt and pepper
3 cups bread crumbs
1 tablespoon onion, chopped
1 teaspoon poultry seasoning
¼ cup melted butter
Hot water to moisten
Prepare duck for roasting, rub with salt. Prepare dressing, using the remaining ingredients. Stuff duck and sew securely. Rub outside with soft butter and place in shallow pan.

Orange Sauce
¼ cup butter
¼ cup flour
1 1/3 cups stock
½ teaspoon salt
Few grains of cayenne
2/3 cup orange juice
Rind 1 orange cut in fancy shapes
Brown butter, salt, flour and cayenne, and stir until well browned. Add stock gradually and cook until smooth and thickened, using low heat of surface unit. Just before serving add orange juice and rind. If desired, flavor with cooking sherry.

I’d love to hear if you try out any of these recipes! Take photos and I might post them on the blog.

Visit the Recipe Wednesday Masterpost for the all the Recipe Wednesday posts, and the Indexed Recipe Wednesday Masterpost for all the recipes broken down individually!

[Support SRNY through PatreonandKo-Fi]
And join us onDiscordfor fun conversation!
I also have an Etsywith up-cycled nerdy crafts

Recipe Wednesday #46

Happy Recipe Wednesday!

These are real early-20th century recipes, taken from the Brooklyn Daily Eagle, a local newspaper that would have been accessible to Steve, his mother, and Bucky during their time in Brooklyn.

This week’s recipes come from the Tuesday 27 October 1931 edition of the Brooklyn Daily Eagle. For context, Steve would have been 11 (comics) / 13 (MCU) when this recipe was printed.

Alligator Pear Salad

1 alligator pear
2 slice pineapple (fresh or canned)
1 teaspoon salt
¼ teaspoon paprika
2 tablespoons lemon juice
1 teaspoon lime juice
Lettuce
Peel alligator pear and cut pulp in small pieces. Cut pineapple in cubes. Have twice as much pear as pineapple. Arrange on crisp head of lettuce leaves. Mix the rest and pour over fruit.

Baked Creole Rice

2 cupfuls cooked rice
1 ½ cupfuls consomme
1 ½ cupfuls tomato soup
1 onion
1 tablespoonful minced green pepper
Seasoning to taste
¼ pound sliced bacon
Add the rice gradually to the boiling consomme. Place over hot water and let steam for 20 minutes, or until the consomme is absorbed. Brown the bacon slightly and remove to another pan. Cook the sliced onion and minced pepper in the bacon fat until well browned. Add to the tomato soup. Put the rice in a baking dish. Cover with the tomato soup and slices of bacon. Brown in a quick oven.

Southern Beaten Biscuit

2 cupfuls flour
1/3 cupful shortening
1 teaspoonful salt
Milk and water
Sift the flour and salt. Work in the shortening and moisten to a stiff dough with equal quantities of milk and water combined. Place mixture on floured board and beat with rolling pin for at least 30 minutes, folding the dough every few minutes. Roll to one-third-inch in thickness, shape with small biscuit cutter and prick with a fork. Then place on greased baking sheet. Bake in a hot oven, from 400 to 425 degrees Fahrenheit, for 20 minutes.

Hamburg Pastry Roll

1 ½ pound top round steak
1 ½ teaspoons salt
¼ teaspoon white pepper
2 tablespoons minced onion
¾ cup bread crumbs
1 ½ cups strained canned tomatoes
2 eggs
2 teaspoons minced parsley
Trim steak, run through meat grinder, add beaten eggs and other ingredients except tomatoes. Mix lightly with a fork. Turn into well-greased biscuit pan, shape into a long narrow loaf, pour tomatoes over, bake in a lot oven 400 degrees for 20 minutes, basting occasionally. While meat is baking, make a biscuit dough of 1 ½ cups flour,2 teaspoons baking powderand½ teaspoon salt, sifted together; cut in ¼ cup shortening, mix to a soft dough with ½ cup milk. Roll dough in oblong sheet, then cover meat roll completely with it. Return to oven and bake pastry about 25 minutes. Remove roll carefully to platter. Add ½ cup water and 1 tablespoon butter to juices in pan; let boil up several times; serve as gravy to loaf. Add ¼ cup tomato juice if more gravy is desired.

Stuffed lambs’ Hearts

Carefully wash and trim loose edges from the hearts, allowing one to each person and parboil in water to which has been added a tablespoonful of vinegar. For the stuffing, take one cupful stale breadcrumbs, a half teaspoonful of poultry seasoning, a small onion which has been fried in a tablespoonful of butter and a strip of bacon cut in small pieces. Mix these ingredients and add to them a whole unbeaten eggandsufficient soup stock or water to moisten. Mix thoroughly before filling the hearts, and after filling, bake them base side down for an hour. Pour a half cupful of water into the pan and baste the hearts frequently. This amount of stuffing provides for about three hearts.

Watermelon Preserve

Cut off the rind of the watermelon and remove all of the red pulp. Cut into dice. Put in a stone jar, add one-half cupful of salt to every five pounds of watermelon. Cover with cold water and let stand five hours. Drain and cover with fresh water, changing the water several times. Allow to soak about two hours. Make a syrup using two and one-half pounds of sugarandone and one-half quarts of water. Boil five minutes and then add the watermelon. Simmer gently until clear and tender. Remove from the syrup. Add the rind of a lemon, the juice of two lemons and a small piece of ginger root, cut in thin slices. Boil gently for ten minutes. Fill sterilized jars with the watermelon, cover with the boiling syrup and seal.

Hot Chocolate

1 ½ squares chocolate
¼ cupful sugar
3 cupfuls milk
Salt, few grains
1 cupful boiling water
1 teaspoonful vanilla
Scald milk. Melt chocolate in double boiler, add sugar and salt. Then add boiling water, stirring until smooth. Boil five minutes, add vanilla. Then add mixture to scalded milk, beat until foamy. Serve with whipped cream or marshmallows.

Plum Pudding Sauce

1 cupful powdered sugar
¼ cupful butter
2 eggs
1/3 cupful top milk or cream
2 tablespoons non-alcoholic sherry flavoring
Cream together the butter and sugar. Add the sherry flavoring and the well-beaten egg yolks.When thoroughly mixed stir in the milk or cream. Cook in a double boiler until consistency of custard and then gradually pour it into the stiffly beaten egg whites, beating constantly.

Dutch Apple Cake

2 cups flour
4 tablespoonful fat
1 teaspoonful salt
5 teaspoons baking powder
Milk
5 sour apples
¾ cup sugar cinnamon
Make as for baking powder biscuits [see below]. Spread in a buttered dripping pan and brush over with melted butter. Pare, cut in eights and remove cores from apples. Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle with cinnamon mixed with sugar. Bake in a hot oven 450 degrees for 20 to 25 minutes. Serve hot or cold with whipped cream.

Orange Biscuits

2 tablespoons grated orange rind
4 teaspoons baking powder
4 tablespoons shortening
2 cups flour
Milk
½ teaspoon salt
Orange juice; loaf sugar
Mix and sift flour, baking powder and salt. Cut in shortening with a knife. Add orange rind and enough milk to make a soft dough. Roll out on slightly floured board to ½ inch thickness. Cut with a small biscuit cutter. Dip loaf sugar in orange juice and press a piece into the top of each biscuit. Bake in a quick oven (450 degrees) for 13 to 15 minutes.

Chocolate Eclairs

Putone-half cupful of butterandone cupful boiling water in a saucepan and bring to the boiling point. The sift in one cupful flour and beat vigorously. When this mixture forms a ball and does not stick to the pan, turn it into a bowl and allow to cool about three minutes. The beat in thoroughly three unbeaten eggs, one at a time. Reserve a little egg for the top. Put mixture through a pastry bag onto a greased baking sheet and make the eclairs about 1 inch wide and 4 inches long. Brush with the egg reserved from the mixture diluted with one teaspoonful of milk, and bake in a moderate oven about 35 minutes. When cold, cover with a chocolate icing. Whip stiff one-half pint of cream, add one-half teaspoonful of vanillaandtwo teaspoonfuls of confectioners’ sugar. Slit the side of the eclairs, fill with whipped cream and serve.

Baking Powder Biscuit

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
¾ cup liquid (all milk or half milk and water)
Mix dry ingredients and sift twice. Work in shortening with tips of the fingers or cut in with two knives. Add the liquid gradually mixing with a knife to a soft dough. Owing to the differences in flour, it is not always possible to determine the exact amount of liquid. Toss on a floured board, pat the roll lightly to one-half in thickness. Shape with a biscuit cutter. Bake in hot oven (450-460 degrees) 12 to 15 minutes.

Emergency Biscuit

Use the recipe for baking powder biscuit, using more liquid to make the dough soft enough to drop from the spoon. The amount of the liquid in this recipe, in most cases, will be just half the amount of flour (two cups of flour to one cup liquid). Drop the biscuit on to a well-greased pan, or into greased muffin-tins. Bake in a hot oven (450-460 degrees).

Royal Philadelphia Cinnamon Buns

1 cup sugar
4 ½ cups flour
1 teaspoonful salt
8 teaspoons baking powder
4 tablespoons shortening
2 eggs
1 cup water
4 teaspoons cinnamon
8 tablespoons seeded raisins
Sift four tablespoons measured sugar with flour, salt and baking powder; rub shortening in lightly. Add beaten eggs to water and add slowly to dry ingredients to make soft dough. Roll ¼-inch thick on floured board; brush with melted butter: sprinkle with sugar, cinnamon and raisins. Roll as for jelly roll. Cream 6 tablespoons butter with 6 tablespoons brown sugar. Spread this mixture on bottom and side of iron baking pan or iron skillet. Cut dough in 2-inch pieces, place with cut edges up in pan. Allow to stand 15 minutes; bake in hot oven at 425 degrees about 35 minutes. Remove from pan at once, turning upside down to serve.

I’d love to hear if you try out any of these recipes! Take photos and I might post them on the blog.

Visit the Recipe Wednesday Masterpost for the all the Recipe Wednesday posts, and the Indexed Recipe Wednesday Masterpost for all the recipes broken down individually!

[Support SRNY through PatreonandKo-Fi]
And join us onDiscordfor fun conversation!
I also have an Etsywith up-cycled nerdy crafts

lostsplendor:

Interwar Summertime (by UW Digital Collections)