I recently picked up a copy of the Rumford Complete Cook Book, by Lily Haxworth Wallace, published in 1934 by the Rumford Company. Many of the recipes are standard, presented so they can be made with the company’s brand of baking powder. Like many older cookbooks, however, there are some unfamiliar offerings: Marmalade Pudding, Cornstarch Cake, Harlequin Salad, Japanese Eggs. This last consists of hard-boiled eggs, served on a bed of rice with soy sauce. Ms. Wallace has to explain what soy sauce is.

There’s also a section of “Recipes for the Sick,” which is something I hadn’t seen in a cookbook before. The suggestions indicate how much dietary mores have changed since 1934. In particular, the use of raw eggs has declined, and mixing one into a glass of milk is no longer popular as a tonic or hangover remedy.

Here are a few that were new to me:

(Posted by Doug Skinner)