1920 Luncheon Menu: Pineapple Muffins, Macaroni & Sausage....

1920 Luncheon Menu
Mrs. Wilsons New Cook Book
Mrs. W. H. (Betty Lyles) Wilson

Pineapple Muffins
Carrot Salad
Macaroni & Sausage
Brownies

Pineapple Muffins
3 cups flour
3 tsp baking powder
2 eggs, beaten light
¼ cup butter, or fat
½ tsp salt
½ cup sugar
1 cup milk
¼ tsp soda, added to pineapple only
½ can shredded pineapple, strained
Mix and cook same as any muffin batter.
Did we eat them? Most of them
Would I make them again? No

Carrot Salad
1 cup raw carrots, peeled and diced
1 cup tomatoes, cut in small pieces
1 cucumber, cut in small pieces
1 onion, cut in small pieces
1 green pepper, cut in small pieces
Mix with a small quantity of oil or cooked dressing, salt to taste, and serve cold on lettuce with a teaspoon of dressing on each serving. Other vegetables may be used if pre- ferred, as celery or beets.
Did we eat it? Most of it.
Would I make it again? Probably not.

Macaroni & Sausage
1 cup macaroni
1 ½ cups cream sauce (see below)
1 cup bread crumbs, buttered
1 cup cheese added to sauce while hot
Put cooked macaroni in pan, then sauce. Cover with bread crumbs and bake brown.
Sauce:
1 ½ cups milk
¼ cup flour
¼ cup butter
1 tsp salt
Dash red pepper
Cook macaroni with cheese as directed. When almost ready to be taken from stove have some sausage balls of good country sausage made about size of marbles. Fry brown and put on top of macaroni. Let stand in stove to season and serve in baking dish garnished with parsley.
Did we eat it? Yes
Would I make it again? Yes

Brownies
1 ½ cup brown sugar
1 scant cup butter
2 cups flour
2 tsp cinnamon
½ cup nuts
2 eggs beaten very light
2 tbs of buttermilk
1 scant tsp soda
1 cup chopped dates
Drop in greased pan and bake.
Did we eat them? Yes
Would I make them again? Yes