1925 Breakfast Menu: Blueberry Muffins, Watermelon Cocktail, Escalloped Eggs and Potatoes

1925 Breakfast Menu
Kewaskum Woman’s Club Cookbook

Blueberry Muffins
Watermelon Cocktail
Escalloped Eggs and Potatoes

Blueberry Muffins
Butter the size of an egg
1 cup sugar
1 cup sweet milk
1 egg
3 cups flour
2 tsp baking powder
1 pint blueberries.
Bake. Mrs. Newton Roseheimer.
Did we eat them? Yes
Would I make them again? No. Too sweet! If you try them, I would suggest using less sugar.

Watermelon Cocktail
Watermelon
Orange juice
Mint
Make balls of watermelon with a French vegetable cutter. Allow six to eight balls to a serving. If the melon is not sweet cover balls with sugar, about one half to a spoon of sugar for each ball is a good rule. Squeeze the juice from oranges allowing two tbs of juice for each cocktail. Put the mixture into a glass jar, cover and let stand on ice until needed. Serve in cocktail glasses with a sprig of mint in each glass, or sprinkle with small colored candies shortly before serving. Mrs. Wm. Schultz.
Did we eat it? Yes
Would I make it again? Yes
Note: I did not have fresh mint so I used dried and it still came out good.

Escalloped Eggs and Potatoes
5 hard cooked eggs
½ raw onion
¼ cup flour
¼ cup shortening
1-3 tsp salt
2 cups milk
5 cold potatoes (boiled)
3 tbs melted shortening
¼ tsp pepper
½ cup cracker crumbs
Cut potatoes and eggs in ¼ inch slices. Melt shortening, add flour, and seasoning. Add milk and stir until boiling. Put eggs and potatoes in greased baking dish in alternate layers, putting on each a little onion juice and pulp, covering with sauce. Have a last layer same. Mix crumbs with melted butter and spread over top. Set in oven to heat and brown crumbs. Mrs. Karl Hausman.
Did we eat it? Yes
Would I make it again? Maybe.
Notes: I did not have cracker crumbs so I used bread crumbs instead.

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