July 3

07-03
Cream of Asparagus
Cheese Croutons
Roast Chicken, Giblet Gravy
Mashed Potatoes
Summer Squash
*Cherry Salad
Water Thins
Vanilla Ice Cream, Crushed Raspberries

In 1914 July 3 was a Friday.

A rare fishless Friday!

I’m assuming “Cream of Asparagus” is missing the “Soup” at the end, but I still can’t find the recipe.

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 21

06-21
Pimiento Consommé
Imperial Sticks
Chicken Fricassee, Curried
Savory Potatoes
Asparagus on Toast
*Carlton Salad
Cheese Straws
Strawberry Mousse
Lady Fingers

In 1914 June 21 was a Sunday.

I didn’t find a specific recipe for curried chicken fricassee. If I had to guess, add a little curry to the sauce.

The mousse is our 7th strawberry dessert this month

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!

June 14

06-14
Tomato Consommé
Croûtons
Fried Chicken, Southern Style
Baked Hominy
Tomato Fritters
*Lenox Strawberries
Cream Sponge Cake
Café Noir

In 1914 June 14 was a Sunday.

This was the first menu card I shared with the Mid-Century Menu Group on Facebook, joining daily menus and recipes from Meta Given’s The Modern Family Cook Book from 1948. And from there this project was launched.

Our sixth strawberry dessert this month and I tried it out!

After testing this out, I took my own suggestion. I sliced the strawberries and soaked them in the Lenox mixture, then heaped them on toasted biscuits, and topped with decorative globs of whipped cream (unsweetened, with a hint of almond extract). A delightful variation!

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 25

05-25
*Chicken Hollandaise
Rice Timbales
Corn Salad
Toasted Fromage Rolls
Caramel Tapioca Cream
Devil’s Food Cake
Coffee

In 1914 May 25 was a Monday.

Chicken Hollandaise is made with cold chicken leftover from Sunday’s dinner.

I haven’t found the recipe yet for Caramel Tapioca Cream. I did find plain Tapioca Cream, which is where the link goes.

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 24

05-24
Fruit Cocktails
Roast Stuffed Chicken, Giblet Gravy
*Hominy, Southern Style
Asparagus on Toast
Chocolate Ice Cream, Marshmallow Sauce
Wafers
Pimola Cheese
Café Noir

In 1914 May 24 was a Sunday.

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 3

05-03
Consommé Tillyprone
Bread Sticks
Fricasseed Chicken
Potato Croquettes
French String Beans
*Pistachio Ice Cream with Peaches
Toasted Crackers
Camembert
Café Noir

In 1914 May 3 was a Sunday.

Tillypronie (note spelling difference) is a Victorian house in Scotland where Charlotte, Lady Clark of Tillypronie collected recipes and assembled them into a cookbook, published posthumously in 1909. The cookbook does mention serving Brussels sprouts in soup, but doesn’t have a recipe with the same name.

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!