Broiled Oysters
Celery
Bread Sticks
*Boiled Calves’ Tongues
Mashed Squash
Riced Potatoes
Lettuce and Cucumber Salad
Saltines
Mince Pie
Cheese
Café Noir

In 1914 January 15 was a Thursday.

Ricing potatoes was a pretty common treatment at this time, which seems to have fallen out of favor. Does anyone use a ricer? I’ve got one on my wish list…

The lettuce and cucumber salad is deceptively simple, but the presentation is everything — alternating leaves of lettuce and slices of cucumber. 
“A Chapon. Remove a small piece from end of French loaf and rub over with a clove of garlic, first dipped in salt. Place in bottom of salad bowl before arranging salad. A chapon is often used in vegetable salads, and gives an agreeable additional flavor.” (The Boston Cooking School Cook Book, p. 323)

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