June 30

06-30
Creamed Mushroom Canapés
Boiled Leg of Mutton, Caper Sauce
Mashed Potatoes
Carrots à la Poulette
*Chocolate Soufflé

In 1914 June 30 was a Tuesday.

This menu is almost identical to Family Dinners Menu No. XX in What to Have for Dinner. However, that one has soup instead of canapés and adds a salad and a sauce for the soufflé.

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!

June 27

06-27
Salmon Canapés
Lamb Chops
Stuffed Baked Potatoes
Macedoine of Vegetables
*Coffee Ice Cream
Walnut Cake

In 1914 June 27 was a Saturday.

It’s not specified how the lamb chops are cooked. They could be broiled or pan-broiled or breaded, amongst other options.
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!

June 25

06-25
*Hot Finnan Haddie Canapés
Cold Sliced Ham
Mashed Potatoes
Gherkins
Parker House Rolls
Blackberry Pie
Cheese Squares
Café Noir

In 1914 June 25 was a Thursday.

Finnan Haddie is Scottish smoked haddock.

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!

June 17

06-17
Cavaire Canapés
Clam Bouillon
Salmon Swedish Timbales
Green Peas
Chicken Mousse
Finger Rolls
*Bombe Mousselaine
Assorted Cakes
Dinner Punch

In 1914 June 17 was a Wednesday. This is a pretty elaborate dinner for a Wednesday.

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!

May 22

05-22
*Cheese Canapés
Finnan Haddie, Caledonian Style
Turkish Pilaf
Lettuce, Mayonnaise
Strawberry Shortcake

In 1914 May 22 was a Friday.

Finnan Haddie is cold-smoked haddock. I can get it locally, so maybe I’ll try this recipe.

Fannie Farmer has recipes for Mayonnaise Dressing, but not just Mayonnaise, although Mayonnaise is mentioned in other recipes. I’m unclear if they are two different things or she just uses the two names interchangeably.

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 5

04-05
Caviare Canapés
Roast Crown of Lamb
Green Peas
Potato Balls
*Ginger Ale Salad
Cream Fingers
Maple Mousse
Sponge Cake
Café Noir

In 1914 April 5 was a Sunday.

I can’t find a recipe for the Cream Fingers. I’m guessing by their placement next to the salad on the menu that they are some kind of cracker.

Maple Mousse is a bit of a mystery at the moment. I can’t find it despite a reference to it being in The Fannie Farmer Cook Book (as The Boston Cooking-School Cook Book was renamed). There is a recipe for a Maple Parfait, but that’s as close as I’ve come. A mousse was a frozen dessert made with flavored and sweetened whipped cream, often stabilized with some gelatin.

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!

January 20, Formal Dinner

01-20
Finnan Haddie Canapés
Potage d’Avignon
Bread Sticks
Celery
Olives
Broiled Trout, Maître d’Hôtel
Dressed Cucumbers
Bouchées of Sweetbread
Roast Crown of Lamb, Currant Mint Sauce
Potato Balls
Oyster Plant au Gratin
Sautéd Quail à la Moquin
Grape Fruit and Pepper Salad
*Vanilla Ice Cream, Fruit Sauce
Marguerites
Crackers
Cheese
Café Noir

In 1914 January 20 was a Tuesday. Why are we having a formal dinner on Tuesday? It’s my sister’s birthday and that’s a good enough reason for me.

There is a lot going on in this meal…

Finnan Haddie is cold-smoked haddock. Our local butcher shop carries it, so I should give it a try.

Bouchées are small pastry cases.

The Potato Balls are shaped with a French vegetable cutter. They were used to cut fruits and vegetables into ball shapes, but I have yet to find an image of one, let alone an actual cutter. Let me know if you’ve ever seen one!

Oyster Plant is a common name for salsify and according to Fannie Farmer “Oyster plant is in season from October to March.” I haven’t found a recipe for Oyster Plant au Gratin, but you could probably make Potatoes au Gratin and substitute salsify root. Fannie Farmer says to cook it so: “Wash, scrape, and put at once into cold acidulated water to prevent discoloration. Cut in inch slices, cook in boiling salted water until soft, drain”.

Quail à la Moquin is presumably named after restauranteur Henri Mouquin. Mouquin came to New York from Switzerland, via Paris, and began his career as a waiter at the famed Delmonico’s. Mouquin opened three restaurants in New York, with his wife, Marie Granjean as chef. She is credited with introducing French onion soup to the United States.

There are two recipes for Marguerites in The Boston Cookery-School Cook Book. Both look like sweet little treats. One is a pastry and the other is more like divinity, but baked on saltines!

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!