April 20

04-20Corn Soup
Pop Corn Garnish
Cold Sliced Roast Veal
*Lyonnaise Potatoes
Dinner Rolls
Steamed Graham Pudding, Sherry Sauce

In 1914 April 20 was a Monday.

As is typical, we are having cold leftover meat from Sunday’s roast.

I like the pop corn garnish for the soup. It’s more fun than crackers!

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!

April 19

04-19

*Chicken Gumbo
Roast Stuffed Leg of Veal, Brown Gravy
Riced Potatoes
Tomato Fritters
French Fruit Salad
Wafer Crackers
Marshmallow Pudding
Devil’s Food Cake

In 1914 April 19 was a Sunday.

The French Fruit Salad is, as you might expect, a salad of fruit and nuts. What makes it French and a salad, rather than a dessert, is French dressing. I know you probably just thought of the creamy orange stuff, but at this time French dressing was a simple vinaigrette.

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!

April 18

04-18

Beef Stew with *Dumplings
Dressed Lettuce, Chiffonade
Toasted Crackers
Orange Jelly
Cup Cakes

In 1914 April 18 was a Saturday.

The beef stew is made with “aitchbone”. This is a cut from the rump, clearly tough by flavorful, as Fannie recommend it for stewing, braising, and “cheap roast”.

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!

April 16

04-16
Tomato Soup
Imperial Sticks
*Sauté Fillets of Lamb
Browned Sweet Potatoes
Creamed Carrots with Peas
Lemon Meringue Pie
Café Noir

In 1914 April 16 was a Thursday.

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!

April 15

04-15Oyster Stew
Oyster Crackers
Casserole of Beef
Dinner Rolls
Dressed Lettuce
*Stuffed Figs
Vanilla Coupe
Lady Fingers

In 1914 April 15 was a Wednesday.

I haven’t been able to find the recipe for Vanilla Coupe. Most of the other coupe recipes are fruit served in a coupe glass with an ice or ice cream and maybe some liqueur. I’m very curious about this one.

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!

April 13

04-13

In 1914 April 13 was a Monday. As usual, after an elaborate menu, all we have today is the recipe that wouldn’t fit on yesterday’s card.

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!

April 12, An Easter Dinner

04-12

Frozen Egg Nog in Egg Shells
Clear Mushroom Soup
Souffléd Crackers
Shad à la Delmonico
Cucumber Ribbons
Roast Capon, Brown Gravy
Sweet Potato Croquettes
Moulded Spinach
Dressed Lettuce
Cheese
Eggs
Toasterettes
*Easter Pudding
Mock Macaroons
Café Noir

In 1914 April 12 was Easter Sunday. As usual on Sunday there is an elaborate meal featuring a roast. There are also some special dishes for the holiday, like the Frozen Egg Nog in Egg Shells, and of course, the Easter Pudding.

For those expecting an Easter Ham, we have Roast Capon instead.

I am curious about the eggs on the sixth line of the menu. Here it clearly looks like there are four items: Dressed Lettuce, Cheese, Eggs, Toasterettes. However, one of the Easter Menus in What to Have for Dinner has a recipe for Cheese Eggs. Maybe it’s a spacing error on the card.

The Mock Macaroons remain a mystery for now.

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!

April 11

04-11

Vegetable Soup
Crisp Crackers
*Baked Eggs
Finger Rolls
Columbia Dressed Lettuce
Coffee Jelly with Whipped Cream
Nut Cookies

In 1914 April 11 was a Saturday.

The Baked Eggs are reminiscent of Florentine Eggs, on a bed of seasoned potatoes instead of spinach. “Rice milk” is a typo for “rich milk”.

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!