Adventures In Stitchcraft - Still Travelling In 1934

We still have time to spend in 1934 as I have not yet shown you the April 1934 edition of Stitchcraft.

First I thought I would share some of the recipes from these two issues. Would you cook any of these 1934 recipes?

February 1934 shares cooked breakfast recipes.

'Variety is the spice of life! Why not occasionally make a change from the usual bacon-and-egg breakfast routine? Something a little different need not necessarily entail extra trouble. In many of the recipes that follow much of the preparation can be done the day before, leaving only the actual cooking in the morning, when time is precious.
Most households have adopted the American habit of serving a cereal at breakfast, and a very good habit it is, especially in winter time. "Shredded Wheat" is a universal favourite and being bought all ready to serve, is a great time-saver.'

Product placement already in the 30s! And there it is on the second page, the convenient advertisement for the Shredded Wheat that the author of the cooking article so highly recommends.
We used to eat this as children. I'm not sure if it is still in production - probably too boring for modern palates!

Some breakfast cereal advertisements from 1934. Certainly not the variety and sugar-laden types we see!

It is pretty difficult to read these pages, so I will list the recipes:

• Curry Balls - basically rice and minced leftover roast meat

• Fish Scallops - fish in white sauce baked in scallop shells

• Egg and Potato Medley - boiled potatoes, hard boiled eggs, chopped tongue or ham

• Herring Roes with Bacon

• Fried Cod's Roe

• Devilled Sausages - fried sausages wrapped in bread that has been fried in butter and curry powder

• Egg Cutlets - hard boiled egg mixed with white sauce, shaped into cakes, coated in breadcrumbs and fried

• Verona Patties - minced cold meat, seasoned and cooked in bread cases

• Scrambled Eggs in Pastry Cases

• Kidneys in Potato Nests - kidneys are chopped small, fried, than placed in nests made of mashed potato

• Hot Spiced Fish - using leftover white fish, cooked in a Worcestershire sauce and served on toast

• Eggs A La Cintra - hard boiled eggs, with the yolks mashed with bacon, mustard, parsley; spooned back into whites, covered with cheese and baked

No pictures in the magazine, so we can only imagine what they looked like.

In April 1934, the recipe feature was candies, with the wonderful Mary Blake sharing some recipes for home-made candies. Now these sound pretty delicious!

'A great variety of delicious fudges and toffees can be very easily made at home, and making sweets is a fascinating occupation.'

Some advertisements and packaging for toffees from 1934.

Recipes include:

• Chocolate Fudge
• Russian Toffee
• Everton Toffee
• Caramel Walnuts
• Coconut Ice
• Chocolate Truffles
• Fruit Toffee
• Turkish Delight - my favourite!
• Cream Bon-Bons
• Coffee Nut Fudge
• Choc-Rock
• Chocolate Toffee

Here is a recipe from 1934 for Old English Butterscotch.

And isn't this the sweetest photo?! The little girl's hat is just divine.

Eating toffee apples at the Ipswich Show 1934

Progress on the Shoulders jumper is slow. Coming along, but slowly! I have completed seven pattern repeats - the pattern calls for twelve repeats, but I will have to check the length at that time to see if it needs extra length.

And this will be my project from the February 1934 issue. 

In the original pattern, the daisies are actually embroidered over little brass curtain rings to give them some height. But I will just embroider them without the rings.

A while ago, I found this linen mix fabric on super markdown special, so I purchased quite a bit. I made some of it into tea towels, just waiting for embroidery or applique. I have made a few for swaps (and sent them off without taking photos, I am sad to say!)

Do you like these colour choices?

Thanks for joining me again for Adventures In Stitchcraft. At this rate, I should be about 100 years old when it is completed!