American tables • 1927–1935
Snacks from the Model A Era
20 recipes from American publications within 1927–1935. Each recipe shows its actual source year. These dishes reflect food served in the United States, including recipes influenced by other cultures.
Choose a recipe
- Scotch Short Bread — 1931
- Brownies — 1931
- Date Bars — 1931
- Chocolate Fudge — 1931
- Nut Brittle — 1931
- Nut-Coated Marshmallows — 1931
- Parisian Sweets — 1931
- Popcorn Balls — 1931
- Sugared Popcorn — 1931
- Pecan Pralines — 1931
- Stuffed Celery — 1931
- Cheese Straws — 1931
- Apple Turnovers — 1931
- Chocolate Drop Cookies — 1931
- Coconut Macaroons — 1931
- Orange Drop Cookies — 1931
- Peanut Butter Cupcakes — 1931
- Peanut Crisps — 1931
- Pinwheel Cookies — 1931
- Sand Tarts — 1931
Directions are adapted in plain language for today’s kitchen. Modern handling updates are identified where used; the linked original supplies historical context. Quantities are U.S. measures.
1931 • Recipe 1 of 20
Scotch Short Bread
Ingredients
3½ cups flour; 1 cup butter; ¾ cup sugar; ½ tsp salt.
Directions
Work butter into sifted dry ingredients until smooth. Roll about ¾ inch thick, place in a pan with high sides, and prick with a fork. Bake at 300°F for 35 minutes; let stand 1–2 hours before breaking into pieces. Included in the American USDA cookbook.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 114; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 2 of 20
Brownies
Ingredients
2 oz unsweetened chocolate; ½ cup butter; 2 eggs; 1 cup sugar; 1 cup chopped nuts; 1 cup flour; 1 tsp baking powder; a pinch of salt; ½ tsp vanilla.
Directions
Melt chocolate and butter; cool slightly. Beat eggs with sugar and stir in nuts, flour, baking powder, salt, chocolate mixture, and vanilla. Spread in a greased shallow pan. Bake at 300–325°F for 45–60 minutes, depending on thickness. Cut into squares.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 115; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 3 of 20
Date Bars
Ingredients
1½ cups pitted dates; 3 eggs; 1 cup sugar; 1 cup flour; ¼ tsp salt; 1 tsp baking powder; 1 cup chopped nuts.
Directions
Chop dates. Beat eggs with sugar, then mix with sifted dry ingredients, dates, and nuts. Bake in greased shallow pans at about 300°F for 30–40 minutes. Cool, cut into bars, and roll in sugar if desired.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 116; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 4 of 20
Chocolate Fudge
Ingredients
2 cups sugar; 4 oz unsweetened chocolate; ¾ cup milk or cream; 2–4 tbsp butter; 1 tsp vanilla; ¼ tsp salt.
Directions
Melt sugar and chocolate together over a double boiler. Add milk and cook over direct heat, without stirring, to 238°F. Cool undisturbed until lukewarm. Add salt, vanilla, and butter; beat until creamy. Spread in a buttered pan and cut when firm.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 127; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 5 of 20
Nut Brittle
Ingredients
2 cups sugar; ¼ tsp salt; ¼ tsp baking soda; 1 tsp vanilla; 2 cups nuts.
Directions
Melt sugar gradually in a heavy skillet, stirring until golden. Remove from heat and quickly stir in salt, soda, and vanilla. Pour over nuts in a greased pan. Cool completely and break into pieces.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 129; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 6 of 20
Nut-Coated Marshmallows
Ingredients
3 cups finely chopped nuts; ¼ tsp salt; 2 cups light brown sugar; ½ cup water; about 120 soft marshmallows.
Directions
Mix nuts with salt. Boil sugar and water without stirring to 226°F; remove from heat and keep warm over hot water. Using forks, dip marshmallows in syrup, drain, and roll in nuts. Dry on parchment.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 129; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 7 of 20
Parisian Sweets
Ingredients
½ lb dried figs; ½ lb dried apricots or seedless raisins; ½ lb nuts; confectioners’ sugar.
Directions
Wash and sort fruit. Finely grind fruit and nuts together. Roll ½ inch thick on a board dusted with confectioners’ sugar, cut into pieces, or form balls and coat with sugar. A no-bake confection recorded in the American cookbook.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 129; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 8 of 20
Popcorn Balls
Ingredients
1½ cups sugar; 1 cup water; 2 tbsp vinegar; ¼ tsp salt; 1 tsp vanilla; 2 quarts popped corn; 2 cups nuts.
Directions
Boil sugar, water, vinegar, and salt to 250°F. Add vanilla and pour over popcorn and nuts; mix carefully. Once cool enough to handle comfortably, grease hands and shape balls. Let cool before wrapping.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 130; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 9 of 20
Sugared Popcorn
Ingredients
1½ cups sugar; 1 cup water; 1 tsp salt; 2 quarts freshly popped corn.
Directions
Cook sugar, water, and salt to 238°F. Remove from heat and beat until creamy. Quickly stir in popcorn to coat each kernel. Spread on a greased platter and separate kernels.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 130; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 10 of 20
Pecan Pralines
Ingredients
4 cups sugar, divided; 1 tsp salt; 2 cups cream; 3 cups pecans.
Directions
Heat 3 cups sugar with salt and cream to form a syrup. Separately caramelize the remaining sugar in a heavy skillet. Carefully add cream syrup and stir rapidly. Cook to 238°F, pour into a flat pan, and cool. Beat until beginning to turn creamy; stir in pecans and drop spoonfuls on parchment.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 130; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 11 of 20
Stuffed Celery
Ingredients
Celery stalks; soft cream cheese; optional chopped pimiento, green pepper, nuts, or olives.
Directions
Cut celery into handy lengths. Mix cheese with the chosen extras and fill the hollows. Chill until serving.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 65; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 12 of 20
Cheese Straws
Ingredients
½ cup flour; 1 tsp baking powder; ½ tsp salt; ½ tsp paprika; 1 tbsp butter; 1 cup soft breadcrumbs; 2 tbsp milk; 1 cup grated cheese.
Directions
Sift dry ingredients and rub in butter. Add crumbs, milk, and cheese. Roll ¼ inch thick, cut narrow strips, and bake at 350°F about 20 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 105; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 13 of 20
Apple Turnovers
Ingredients
Pastry dough; thinly sliced peeled apples; sugar; cinnamon; a little salt; butter.
Directions
Roll pastry into saucer-size rounds. Put apple slices on half, sprinkle with sugar, spice, and salt, and dot with butter. Fold, seal with a fork, and prick top. Bake at 375–400°F about 20 minutes until tender.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 104; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 14 of 20
Chocolate Drop Cookies
Ingredients
2 oz unsweetened chocolate; ½ cup butter; 1 cup sugar; 1 egg; ½ cup milk; 1 cup chopped nuts; 1½ cups flour; 2 tsp baking powder; ½ tsp salt; 1 tsp vanilla.
Directions
Melt chocolate, add butter and sugar, then egg and milk. Coat nuts in a little flour; combine with sifted dry ingredients and vanilla. Drop teaspoons on a greased baking sheet; bake at 375–400°F about 10 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 115; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 15 of 20
Coconut Macaroons
Ingredients
2 egg whites; ⅛ tsp salt; 1 cup sugar; 1 cup shredded coconut; 2 cups crushed toasted cereal flakes; almond flavoring to taste.
Directions
Beat whites with salt until stiff, add sugar, and beat well. Fold in coconut, crushed flakes, and flavoring. Drop onto a lined greased sheet and bake at 300–325°F about 20 minutes until set.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 116; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 16 of 20
Orange Drop Cookies
Ingredients
2 tbsp orange zest; 4 tbsp butter; 1 cup sugar; 2 eggs; 4 tbsp orange juice; 2 cups flour; 4 tsp baking powder; ½ tsp salt.
Directions
Cream zest, butter, and sugar. Add beaten eggs and juice, then sifted dry ingredients. Drop spoonfuls on a greased sheet; bake at 375–400°F about 10 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 117; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 17 of 20
Peanut Butter Cupcakes
Ingredients
¼ cup butter; ¼ cup peanut butter; 1 cup sugar; 2 eggs; 3 cups cake flour; 4 tsp baking powder; ½ tsp salt; 1 cup milk; 1 tsp vanilla.
Directions
Cream butter, peanut butter, and sugar; add beaten eggs. Alternate sifted dry ingredients with milk; add vanilla. Bake in greased muffin cups at 350°F about 20 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 117; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 18 of 20
Peanut Crisps
Ingredients
1 cup finely chopped peanuts; 1 cup sugar; ½ cup flour; ¼ tsp salt; 3 egg whites; ¼ tsp almond extract.
Directions
Mix nuts, sugar, flour, and salt. Beat whites until stiff with flavoring and fold into mixture. Drop small spoonfuls well apart on a greased sheet. Bake at 325°F about 15 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 117; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 19 of 20
Pinwheel Cookies
Ingredients
½ cup butter; 1 cup sugar; 1 egg; 2 tbsp milk; 2 cups flour; 2 tsp baking powder; ½ tsp salt; 1¼ tsp vanilla; 1 oz melted unsweetened chocolate.
Directions
Cream butter and sugar; add egg and milk, sifted dry ingredients, and vanilla. Mix chocolate into half the dough. Roll layers together into a log; refrigerate several hours. Slice thinly and bake at 350°F until lightly browned.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 118; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 20 of 20
Sand Tarts
Ingredients
½ cup butter; ¾ cup brown sugar; 1 egg; 2 cups flour; 2 tsp baking powder; ¼ tsp salt; 1 tsp cinnamon mixed with 3 tbsp sugar; almond or pecan halves.
Directions
Cream butter and sugar, add egg and sifted dry ingredients. Form a log and refrigerate overnight. Slice wafer-thin, sprinkle with cinnamon sugar, and press a nut on each. Bake at 350°F about 10 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 119; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
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