Two hearty recipes from 1931

  • Tue Oct 16th, 2012 9:34am
  • Life

By Judyrae Kruse

Our revival of old recipes brings us a helping of newcomers today, both a different version of stew as well as a baked sweet potato pudding for dessert.

Bob Godfrey of Snohomish tells us, “I thought you might like to try some of these recipes I found in some stuff I got at a garage sale. They are taken from a 1931 Western Farm Products booklet.

“My wife and I enjoy your column and have tried many of the recipes. I hope you all enjoy these recipes.”

1931 Western stew

1large chicken for stewing

2quarts (8 cups) water

2slices bacon, cut up

1onion, chopped

3teaspoons salt, divided

1can (about 14.5 ounces) whole tomatoes

2large potatoes, peeled and sliced

1cup cooked or canned small lima or butter beans

1teaspoon sugar

1/2 teaspoon pepper

Dash cayenne pepper

1can (about 16 ounces) whole-kernel corn

2tablespoons butter, softened

2tablespoons flour

Cut chicken for stewing (in pieces) and add water, bacon, onion and 1 teaspoon salt. Bring to boil, reduce heat and allow to stew (simmer) for 2 hours. Then remove chicken from bones and cut in fairly large pieces.

Put meat back in liquid and add tomatoes, potatoes, beans, sugar, remaining salt, pepper and red pepper. Let simmer 30 minutes and then add the corn. Simmer another 30 minutes.

Blend together the butter and flour and stir into stew to thicken.

Makes 8 servings.

1931 Western sweet potato pudding

2/3 cup butter

1 1/3 cups sugar

1/2 cup flour

2cups grated raw sweet potato

1teaspoon cinnamon or allspice

1/2 teaspoon nutmeg


2cups milk

Chopped nuts (optional)

Cream butter and sugar. Sift flour before measuring; then add grated potato, flour and spices to the creamed mixture. Add the eggs, well beaten, and milk.

Bake in a heavy baking dish 9-inches in diameter or in individual custard cups for 1 hour in slow, moderate oven, 325 degrees. Chopped nuts are delicious sprinkled over the top before baking.

The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

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