Does anyone else here cook from 1930s-1940s cookbooks or magazine recipes? This is a hobby of mine, mostly to get myself to eat more veg & whole grains, but also to fit in with my general golden era way of living. I'd love to hear about your successes and not-so-successes. I'm not saying I'm a great cook -- I don't always have a lot of time to put together entire meals & I don't have a knack for making things look nice. But I do love making interesting recipes from the era. I enjoy the flavors and textures. Many of the recipes result in smooth, nicely balanced dishes that have some visual interest (well, or they would if someone else were building them) and fresh, not too exotic flavors. It's also quite surprising how nutritious these recipes are. These old cookbooks recommend whole grains, lots of vegetables, lots of leafy greens, don't overcook, pay attention to vitamin & mineral content, etc. I have some questions about the salt and sugar content, though I do think this has more to do with modern versions of some prepared foods that go into a few of these recipes. Yesterday I made a stuffed pepper: parboiled red pepper, stuffed with rice and various vegetables, topped with buttered breadcrumbs and parsley, then baked for a half hour in 375 degrees. I have to say -- it was delicious and looked really cute. This recipe shows up again and again, in every G.E. cookbook and in many magazines as well. If anyone would find it interesting, I could post a few recipes I've tried. I would enjoy hearing about anyone else's experiments too.