This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 4 cups blackberries
• 4 cups water
• 2 cups sugar
• 1 teaspoon salt
• 8 tablespoons cornstarch
• 2 tablespoons lemon juice

Method: Cook the berries and water together in a saucepan until nearly soft. Mix the sugar, salt, and cornstarch and add slowly to the berries, stirring constantly. Bring to the boiling point and cook for 5 minutes. Remove from fire and add the lemon juice. Serve hot with sugar and cream.

This recipe is in the public domain and may be used freely.

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This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 2 cups mayonnaise
• 2 head cabbage
• 2 cups chopped cold tongue
• 2 cups cold chopped ham
• 2 green peppers (capsicum) minced (finely chopped)
• 2 red peppers (capsicum) minced (finely chopped)
• 1 onion, chopped
• 2 egg whites

Method: Slice cabbage in shreds. Mix the meat, peppers, and onion together and add to the cabbage. Thin the mayonnaise with beaten white of egg and add to the cabbage mixture. Sugar can be added if not sweet enough.

This recipe is in the public domain and may be used freely.

The post A Plague of Coleslaw (side dish, serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 4 young chickens
• 4 cups flour
• 6 teaspoons baking powder
• 1 teaspoon salt
• pepper
• 4 eggs, well beaten
• 1 cup milk

Method: Cut the chickens into pieces. Make a batter of the sifted dry ingredients and the combined eggs and milk, adding more milk if necessary. Dip the pieces of chicken, one piece at a time in the batter, drop into deep hot fat and fry.

This recipe is in the public domain and may be used freely.

The post Reanimated Fried Chicken (main course, serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 12 potatoes
• 4 eggs
• 2 tablespoons butter
• parsley
• onion

Method: Boil the potatoes, peel, and mash very finely. Add the butter, minced parsley, and half an onion minced (chopped) very finely. Add the yolks of the eggs, beaten very lightly, and then form the potatoes into balls, and throw them for 2 minutes into boiling water. Take out, brush with the whites of the eggs, roll lightly in powdered bread crumbs, and fry in oil.

This recipe is in the public domain and may be used freely.

The post Fossilized Potato Quenelles (appetizer, serves 8) appeared first on Host Your Own Old Time Radio Drama.