01-15

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)

M2This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!

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