how much did cars, household Appliances etc... cost in the 1920-1929?

52 piece dinner set image

Cody M

Answer
Hi, hope this helps!! Sorry for the long answer but:
Cost of Living

Loaf of Bread: .09¢
Gallon of Milk: .56¢
Dozen Eggs: .44¢
Average House: $7,809.00
Average Car: $265.00
Gallon of Gas: .22¢ Bacon 1 lb. 52¢ 1920

Bacon 1 lb. 47¢ 1925

Beef Rib Roast1 lb 39¢ 1926 New York

Bread 1 lb. 12¢ 1920

Bread 1 lb. 9¢ 1925

Bread 1 lb. 10¢ 1925 New York

Bread 1 lb. 10¢ 1929 Chicago

Butter 1 lb. 70¢ 1920

Butter 1 lb. 55¢ 1925

Butter 1 lb. 56¢ 1929 Chicago

Butter 1 lb. 57¢ 1925 Los Angeles

Cabbage 1 lb. 2¢ 1920 WI

Carmel Wafers (1lb.) 36¢ 1924 WI

Cheese I lb. 38¢ 1926 New York

Chicken 1 lb. 39¢ 1925 New York

Chicken lb. 42¢ 1929 New York

Codfish 1 lb. 29¢ 1924 WI

Coffee 1 lb. 47¢ 1920

Coffee 1 lb. 52¢ 1925 Washington

Coffee 1 lb. 50¢ 1925

Coffee 1 lb. 45¢ 1929 New York

Cornmeal 1 lb. 7¢ 1925 New York

Cornmeal 1 lb. 6¢ 1929 Los Angeles

Eggs 1 Doz. 47¢ 1920 WI

Eggs 1 doz. 25¢ 1924 WI

Eggs 1 doz. 68¢ 1925

Eggs 1 doz. 55¢ 1925

Eggs 1 doz. 59¢ 1929 New York

Fancy Lake Trout 1 lb. 22¢ 1920 WI

Flour 5 lbs. 41¢ 1920

Flour 5 lbs. 31¢ 1925

Lemons 6 15¢ 1920 WI

Lettuce 3 Heads 25¢ 1924 WI

macaroni 3 lbs 25¢ 1924 WI

Milk ½ Gal. 33¢ 1920

Milk ½ Gal. 28¢ 1925

Navy Beans 1 lb. 10¢ 1926 New York

Norwegian Sardines in Olive Oil 15¢ 1924 WI

Oranges 6 25¢ 1920 WI

Oranges 1 Doz.63¢ 1920

Oranges 1 Doz.57¢ 1925

Peaches 1 lb. 17¢ 1924 WI

Pineapple Sunbeam 40¢ 1924 WI

Potatoes 10 lbs. 63¢ 1920

Potatoes 10 lbs. 36¢ 1925

Prunes 1 lb. 3¢ 1920 WI

Prunes 3 lbs. 25¢ 1924 WI

Pure Lard 5 lbs. $1.20 1920 WI

Round Steak 1 lb.40¢ 1920

Round Steak 1 lb. 36¢ 1925

Round Beef Steak 1 lb. 36¢ 1926 Chicago

Round Beef Steaks 1 lb. 43¢ 1925 New York

Round Beef Steaks 1 lb. 51¢ 1929 New York

Sugar 5 lbs. 97¢ 1920

Sugar 5 lbs. 35¢ 1925

Watermelon 1 lb. 2¢ 1920 WI 46â Wide Walnut Wood Louis XVI Style Dresser $98.00 Illinois 1920

36x16x16 inch Natural Colonial Style Cedar Chest (trimmed w/satin polished copper) $12.55 Illinois 1923

White Enameled Wicker Babyâs Wardrobe w/folding drawers $24.50 New York 1923

Seven-Piece Furniture Set (arm chair, reception chair, arm rocker, rocker, tabourette, bookends, and table) $28.50 Wisconsin 1923

Oak Kitchen Cabinet w/white porcelain top $32.00 California 1923

Metal Bed w/ two-inch posts (includes mattresses and spring) $26.95 Illinois 1923

One brown mahogany Queen Ann Table $145.00 Wisconsin 1924

One Old English Table, six chairs, and Buffet $148.75 Wisconsin 1924

Childrenâs Hartman Wooden Wardrobe Trunk (w/cushion top, locking bar, shoe box, laundry bag, and garment hangers, for boys or girls going away to school) $85.00 Wisconsin 1924

High Grade Wilton Rugs From $75.00 Wisconsin 1924

9x12 Axminster $45.00 Wisconsin 1924

Three Piece Living Room Suite (couch and two chairs) $145.00 to $400.00 Wisconsin 1924

Wrought Iron Bridge Lamps $2.89 Wisconsin 1924

14 piece living room set $139 Illinois 1928

Walnut Finished Genuine Simmons Bed (w/five filler rods in each end, high grade link fabric springs, and all cotton Liberty mattress $19.85 Illinois 1928

Three Piece Jacquard Velour Living Room Set (W/Beautiful Carved Frames damask-colored reverse side of cushions, spring edges) $95 Wisconsin 1928

Three Piece Mohair Living Room Set (84-inch davenport, club chair, and wing chair, reversible spring filled cushions) $198 Illinois 1928

Eight Piece Dining Room Set (Suite) (60-inch buffet, oblong cut-corner extension table, five dinner chairs and host chair w/velour or tapestry upholstery) $79.00 Wisconsin 1928

Eight-Piece Suite in Walnut Combination (buffet, host chair, five dinner chairs, and table w/six legs and decorative stretchers) $149.00 Illinois 1929

what are some good dinner recipes for two?

veggietale

Answer
Roasted Rib-Eye Meal for Two with creamed spinach and gratin potatoes


Ingredients
1 (48 to 52-ounce) bone-in rib-eye
2 tablespoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon olive oil
Creamed Spinach, recipe follows
Potato Gratin, recipe follows
Directions
Preheat the oven to 375 degrees F.

Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for 5 minutes on each of the other 3 remaining sides. Once seared on all sides, place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.

Remove the steak from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain. Serve with the Creamed Spinach and Potato Gratin.

Creamed Spinach:

1 teaspoon unsalted butter
2 1/2 pounds fresh baby spinach, rinsed
1/2 cup water, or as needed
2 cups heavy cream
2 tablespoons cornstarch
1/4 cup milk
1/2 cup grated Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon ground white pepper
1/2 packed cup grated sharp or medium Cheddar
Preheat the oven to 400 degrees F. Lightly grease a 4-cup baking dish or ramekin with the butter and set aside.

Place the spinach and enough water to cover the bottom of a large skillet or saute pan over medium heat, cover tightly, and cook, stirring occasionally, until completely wilted, 5 to 7 minutes. Drain in a colander and set aside.

Bring the cream to a low boil in a medium saucepan. Remove from the heat. Whisk the cornstarch and milk in a small bowl until smooth to make a slurry. Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute. Add the Parmesan, salt, and pepper and whisk until smooth. Add the cooked spinach and, stirring constantly with a wooden spoon, return to a boil, about 1 minute. Remove from the heat.

Pour the spinach into the prepared baking dish, sprinkle the Cheddar evenly over the top, and bake until the cheese is melted, 5 to 6 minutes. Serve hot.



Potato Gratin:

1 quart heavy cream
6 egg yolks
Salt
White pepper
Butter, for dish
3 pounds Idaho potatoes, peeled and thinly sliced vertically
1 pound Gruyere, grated
Preheat the oven to 400 degrees F.

In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper. Sprinkle with 1/8 of the cheese. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of the potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes, until golden brown and bubbly on the top. Remove from the oven and cool slightly before serving.

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Title Post: how much did cars, household Appliances etc... cost in the 1920-1929?
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