crackers – Page 12 – 365 Kitchen Cabinet

Posted on March 10, 2022February 1, 2023 by missminamurray

March 10

Southdown Soup
Crisp Crackers
*Cadillac Chicken
Creamed Sweet Potatoes
Escalloped Corn
Praline Ice Cream
Sponge Drops

In 1914 March 10 was a Tuesday.

Southdown Soup is a lamb broth with green beans and rice. Southdown is a breed of sheep, so I’m presuming that’s to what the name refers.

To dress a chicken for broiling, Fannie Farmer says “Singe, wipe, and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove contents from inside. Cut out rib bones on either side of backbone, remove from breastbone, then cut through tendons at joints.” In other words, spatchcock it. It will lay flat and cook more evenly.

This 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!

Posted on March 9, 2022March 21, 2022 by missminamurray

March 9

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.

Posted on March 8, 2022January 22, 2023 by missminamurray

March 8

Chicken 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.

Posted on March 7, 2022March 21, 2022 by missminamurray

March 7

Salt Codfish
Pork Scraps
Boiled Potatoes
Drawn Butter Sauce
Sugared Beets
*Fruit Salad
Unsweetened Wafer Crackers
Raspberry Washington Pie

In 1914 March 7 was a Saturday.

Posted on March 1, 2022March 21, 2022 by missminamurray

March 1

*Cream of Celery Soup
Roast Leg of Lamb
Currant Jelly Sauce
Glazed Sweet Potatoes
Brussels Sprouts
Radishes
Caramel Custard, Caramel Sauce
Wafer Crackers
Bar-le-duc Currants
Cream Cheese
Café Noir

In 1914 March 1 was a Sunday.

Celery Soup yesterday and Cream of Celery Soup today?

We had Glazed Sweet Potatoes yesterday as well. Were you supposed to make two batches at once and reheat one today?

The Caramel Sauce recipe is attributed to Miss Parloa. Maria Parloa was the long-time cook at Appledore House, a hotel in Maine and wrote The Appledore Cook Book. She could be considered a celebrity chef and was one of the first instructors at The Boston Cooking School, as well as running her own cooking school.

Posted on February 25, 2022March 21, 2022 by missminamurray

February 25

Clam Bisque
*French Fried Potatoes
Baked Macaroni, Tomato Sauce
Moulded Spinach, Egg Garnish
Dressed Lettuce
Cheese Croquettes
Saltines
Apple Pie
Coffee

In 1914 February 25 was a Wednesday. It’s also Ash Wednesday, which may be why it’s a meatless menu.

For a simple dish, that macaroni involves consulting a number of recipes. You’re supposed to cook it like Baked Macaroni, but with tomato sauce. The Baked Macaroni recipe tells you to start with Macaroni with White Sauce. Going to that recipe sends you to Boiled Macaroni.

Posted on February 21, 2022January 27, 2023 by missminamurray

February 21

Pork Chops
Escalloped Tomatoes
Baked Sweet Potatoes
Lettuce and Radish Salad
Butter Thins
*Steamed Ginger Pudding, Vanilla Sauce
Café Noir

In 1914 February 21 was a Saturday.

Posted on February 18, 2022March 21, 2022 by missminamurray

February 18

Baked Stuffed Haddock, Hollandaise Sauce
Julienne Potatoes
Dinner Rolls
*Cole Slaw
Macedoine Jelly
Toasted Crackers
Pimiento Cheese
Café Noir

In 1914 February 18 was a Wednesday.

I haven’t found a recipe for Macedoine Jelly. I think it’s a dessert, although the Boston Cooking-School Cook Book glossary defines Macédoine as A mixture of several kinds of vegetables. A New Book of Cookery has a recipe for Macedoine of Fruit, in which the fruit is suspended in gelatin.

Posted on February 17, 2022March 21, 2022 by missminamurray

February 17

Cream of Pea Soup
Crisp Crackers
Boiled Mutton
Caper Sauce
Mashed Sweet Potatoes
*Parched Rice, Tomato Sauce
French Fruit Pudding, Wine Sauce

In 1914 February 17 was a Tuesday.

The French Fruit Pudding is attributed to Mrs. Carrie M. Dearborn. She was the principal of The Boston Cooking School when Fannie Farmer was a student. Miss Farmer became her assistance principal in 1889 and succeeded her as principal after Mrs. Dearborn’s death in 1891. But what makes this fruit pudding French?

Posted on February 14, 2022March 21, 2022 by missminamurray

February 14

Cream of Corn Soup
Crisp Crackers
Pan Broiled Lamb Chops
Canned Peas
Turkish Pilaf
*Custard Soufflé, Sabayon Sauce

In 1914 February 14 was a Saturday. Despite it being Valentine’s Day, it’s not a particularly romantic menu. The Boston Cooking School was fond of theme meals, including color themes. I thought this might have been a red or a pink menu, but nope, there’s really nothing that says “Valentine’s Day” here, unless you find canned peas romantic.