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 6

04-06

Cream of Pea Soup
Crisp Crackers
Boiled[sic] Beef Steak, Oyster Blanket
Maître d’Hôtel Potatoes
Buttered Parsnips
*Rhubarb Tapioca Pudding

In 1914 April 6 was a Monday.

I believe that the “Boiled Beef Steak” is a typo and ought to be “Broiled”.

As it turns out, today is my father’s birthday and we also had steak with an oyster blanket on my birthday in February. Just funny how that worked out.

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 4

04-04
Spinach Soup
Toasted Crackers
Broiled Sirloin Steak
Sautéd Bananas
Escalloped Potatoes
Lettuce, *Tabasco Dressing
Water Thins
Coffee Soufflé

In 1914 April 4 was a Saturday.

Water Thins are a kind of cracker. I haven’t found a specific brand yet that Fannie Farmer recommended.

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!

March 14

03-14
Celery and Tomato Purée
Imperial Sticks
Broiled Steak, Oyster Blanket
*Potatoes en Casserole
Lettuce and Radish Salad, French Dressing
Raisin Puff, Wine Sauce

In 1914 March 14 was a Saturday.

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!

March 9

03-09

Scallop Cocktail
Cold Roast Beef à la Shapleigh
Potato Croquettes
Dinner Rolls
Fig Pudding, Wine Sauce
Crackers
Cheese
Café Noir

In 1914 March 9 was a Monday.

We’re having leftover roast beef from Sunday’s menu. Shapleigh is a town in Maine, but I don’t know why (or if) the roast beef dish is named after it.

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!

March 8

03-08Chicken Consommé
Imperial Sticks
Celery
Salted Almonds
Roast Ribs of Beef, Yorkshire Pudding
Franconia Sweet Potatoes
*Brussels Sprouts with Chestnuts
Lettuce and Pimiento Salad
Wheat Crispies
Charlotte Russe

In 1914 March 8 was a Sunday.

I’ve decided to start adding links to commercial products, when I can get information about them, like Wheat Crispies, a brand of cracker made in Boston and endorsed by Fannie Farmer.

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!

February 26

02-26
*Oysters Louisiane
Pot Roast with Dumplings
Dressed Lettuce, Russian Style
Canton Sponge
Cream Sauce

In 1914 February 26 was a Thursday.

We’ve had Dressed Lettuce often as a salad, but how to serve it “Russian Style” remains a mystery for now.

The dessert, a steamed pudding made with preserved ginger in syrup, and its sauce are listed a separate items instead of the usual format of “Canton Sponge, Cream Sauce”. A design choice for the card or an indication how it should be served?

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!