<\/figure>\n\n\n\nA typical 1920s party would, of course, involve hors d\u2019oeuvres. Finger foods like deviled eggs, tea sandwiches, salted nuts, shrimp cocktail and canap\u00e9s were often served. We\u2019ve got you covered on the deviled eggs with this list of top 10 deviled eggs recipes, and we recommend indulging in canap\u00e9s like these smoked salmon and egg canap\u00e9s and these artichoke-olive crostinis. Tea sandwiches can be as simple as PB&Js, turkey and cheese, or cream cheese.<\/p>\n\n\n\n
The 1920s era also marked the shift toward processed foods and purchasing ready-to-cook products at the grocery instead of making everything from scratch. Manufactured foods introduced during this decade included Wonder Bread, Reese\u2019s Peanut Butter Cups, Popsicles, Peter Pan Peanut Butter and Velveeta Cheese, according to Bon Appetit<\/em>.<\/p>\n\n\n\nCakes gained popularity around this time as well, with home bakers experimenting with everything from pound cakes and spice cakes to red velvets and devil cakes \u2014 a Betty Crocker booklet dubbed the \u201920s \u201cthe beginning of the real cake era,\u201d according to \u201cFashionable Food: Seven Decades of Food Fads.\u201d You can actually find the original Waldorf-Astoria red velvet cake recipe from the 1920s on Food.com.<\/p>\n\n\n\n
What to drink<\/h2>\n\n\n\n With Prohibition in effect, partygoers took to speakeasies and home parties. Distilled spirits, especially gin, were very popular since winemakers were forced to turn their vineyards to juice grapes and breweries either shut down or switched to manufacturing soft drinks or non-alcoholic beer. Those who used to sip on wine or beer would weaken the stronger liquor drinks by mixing them or watering them down.<\/p>\n\n\n\n
Want your own Gatsby-like cocktail? Try one of these seven classic drinks from the Roaring Twenties:<\/p>\n\n\n\n
Champagne Punch<\/h2>\n\n\n\n <\/figure><\/div>\n\n\n\n1 cup water<\/li> 2 tablespoons orange Curacao<\/li> 2 cups sugar<\/li> Juice of 2 lemons<\/li> 1 quart California champagne<\/li> 2 cups tea infusion<\/li> 4 tablespoons brandy<\/li> Ice<\/li> 2 tablespoons Medford rum<\/li> 1 quart soda water<\/li><\/ul>\n\n\n\nMake a syrup by boiling water and sugar for 10 minutes. Mix Champagne, brandy, rum, Curacao, lemon juice and tea infusion. Sweeten to taste with syrup, and pour into punch bowl over a large piece of ice. Just before serving, add soda water.<\/p>\n\n\n\n
Old Fashioned<\/h2>\n\n\n\n <\/figure><\/div>\n\n\n\n2 oz bourbon whiskey<\/li> 2 dashes Angostura bitters<\/li> 1 splash water<\/li> 1 tsp sugar<\/li> 1 maraschino cherry<\/li> 1 orange wedge<\/li><\/ul>\n\n\n\nMix sugar, water and angostura bitters in an old-fashioned glass. Drop in a cherry and an orange wedge. Muddle into a paste using a muddler or the back end of a spoon. Pour in bourbon, fill with ice cubes, and stir.<\/p>\n\n\n\n
Mint Julep<\/h2>\n\n\n\n <\/figure><\/div>\n\n\n\n