Corny, Roaring 20s cookbook: Delightful Foods (part 2 of 6: pp. 18 – 37)

 The second portion of the cute little cookbook I picked up at auction some years back. As usual, click on any picture to embiggen, and please download, copy, and share what you like.

pp. 18, 19: Eggs Poached in Mazola; Eggs Benedict; Mock Hollandaise Sauce; Plain Omelet; Baked Omelet Souffle; Shirred Eggs with Crumbs; Shirred Eggs with Left-Over Creamed Meat or Fish; Cheese Omelet; Spanish Omelet; Spanish Sauce for Omelet; Codfish Omelet

pp. 20, 21: Creamed Dried Beef; Creamed Ham, Tongue, or Corned Beef; Creamed Finnan Haddie; Pan Broiled Ham; Corned Beef Hash Au Gratin; Hashed Brown Potatoes; Cubed Potatoes O'Brien

pp. 22, 23: Creamed Potatoes; Cocoa; Quick Cocoa (individual); Fried Tomatoes; Browned Pan Fish; Codfish Balls

pp. 24, 25: IN ANCIENT DAYS; COLONIAL LUNCHEONS

pp. 26, 27: Company Luncheon – Karo Fruit Cocktail the first course (photo); Luncheon

pp. 28, 29: Family Luncheons; Company Luncheons; Box Luncheons; Hors d'Oeuvres Italian; Dressing for Hors d'Oeuvres; A Group of Fruit Cocktails; Cream of Potato Soup

pp. 30, 31: Potato and Celery Soup; Corn Soup; Quick Celery Soup; Quick Carrot Soup; Bean, Lentil, or Split Pea Soup; Salmon Bisque; Croutons; Spaghetti Italian; Spaghetti Italian with Sausages

pp. 32, 33: Bread and Raisin Balls; Lemon Nutmeg Sauce; Vegetable Hash; Escalloped Tuna Fish or Salmon with Peas; Savory Fish Fillets; Fish Loaf; Mock Scallops

pp. 34, 35: White Sauce; Chopped Egg Sauce; Pepper Steak; Chinese Onion Omelet; Frying in "Deep Mazola": Croquettes; Doughnuts and All Dough Mixtures; French Fried Vegetables; Cutlets, Chops, Etc.; After Frying; Chicken, Lamb, Ham, or Veal Croquettes; Fish Croquettes; Baked Meat or Fish Croquettes

pp. 36, 37: Baked Beans, Vegetarian; Steamed Brown Bread; Quick Bran Bread; Bran Nut Bread; Bran Muffins; Butterscotch Squares; Plain French Dressing; French Dressing for Fruit Salads; Piquant French Dressing; French Dressing in Quantity; Mazola Mayonnaise