Posted on by missminamurray

March 20

03-20
Chicken Gumbo
Fried Scallops, Sauce Tartare
Julienne Potatoes
French Bread
*Moulded Cheese with Bar-le-duc Strawberries
Butter Thins
Café Noir

In 1914 March 20 was a Friday. Once again, we have fish. Although there’s also chicken in the soup.

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!

Posted on by missminamurray

March 13

03-13
Fried Fillets of Halibut
Potato Balls
Escalloped Tomatoes
Lettuce, Curry Dressing
Butter Thins
*Jellied Prunes
Nut Caramel Cake

In 1914 March 13 was a Friday. And yes, we have fish again.

Butter Thins were one of the crackers made by the Johnson Educator Food Company, a favorite of Miss Farmer. She endorses many of their products.

Nut Caramel Cake is a mystery. I can’t find it in any of the Fannie Farmer cookbooks available to me. Let me know if you know where the recipe is!

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!

Posted on by missminamurray

March 6

03-06
*Somerset Smelts
Stuffed Baked Potatoes
Escalloped Tomatoes
Lettuce and Radish Salad
Cheese Sandwiches
Wine Jelly
Chocolate Cake
Café Noir

In 1914 March 6 was a Friday. And we’ve got fish!

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!

Posted on by missminamurray

February 27

02-27
Fried Cod
Pork Scraps
Boiled Beets
Potatoes au Gratin
*Fruit and Nut Salad
Graham Sandwiches
Prune Whip, Custard Sauce

In 1914 February 27 was a Friday. Fish again!

Fried Cod and Pork Scraps are two separate items, but served together.

Graham bread is whole wheat bread, but made with flour containing all three parts of the wheat kernel, coarsely ground and unbolted. It’s named after Sylvester Graham, a New England minister who promoted vegetarianism, temperance, and whole grain bread.  I’m guessing the Graham Sandwiches are small bread and butter sandwiches to accompany the salad, but I don’t know for sure.

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!

Posted on by missminamurray

February 20

02-20
*Fillets of Halibut, Haddon
Shredded Potatoes
Beefsteak Pie
Irish Moss Blanc Mange, Banana Slices

In 1914 February 20 was a Friday. We’ve got fish again! But we’ve also got beefsteak pie, probably made from yesterday’s leftovers.

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!

Posted on by missminamurray

February 13

02-13
Raw Oysters
Oyster Crackers
Creamed Salt Codfish
Baked Potatoes
Boston Brown Bread
Dressed Lettuce with Pimiento Ribbons
*Wine Jelly
Chocolate Cake

In 1914 February 13 was a Friday. We’ve got fish again!

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!

Posted on by missminamurray

February 6

02-06
Fish Chowder
Pickles
Beefsteak Pie
Pastry Triangles
Paprika Potato Cubes
Dressed Lettuce
*Squash Pudding
Café Noir

In 1914 February 6 was a Friday.

Unlike Fridays in January, we do not only have fish on the menu, we’ve got beef as well.

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!

Posted on by missminamurray

January 30

01-30
Creamed Oysters with Celery
Imperial Sticks
Boston Baked Beans
Mustard Pickles
Boston  Brown Bread
*Washington Pie
Coffee

In 1914 January 30 was a Friday. Guess what? Fish again! That’s every Friday for a month. Let’s see what February holds…

I couldn’t find a specific recipe for Creamed Oysters with Celery. I would use the linked recipe and use sliced celery instead of the optional mushrooms.

Whenever Imperial Sticks come up on these menus I’m asked “Like the margarine?” In fact, they’re more like large croutons, made from buttered, toasted stale bread.

Like its descendent Boston Cream Pie, Washington Pie is not pie, but two layers of  cake with a filling — in this case, jam.

And I baked it!

How unusual! The menu calls for Coffee instead of the more frequent Café Noir

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!

Posted on by missminamurray

January 23

01-23
Chicken Soup with Rice
Baked Halibut, Hollandaise Sauce
Shredded Potatoes
Cabbage and Celery Salad
*Escalloped Apples

In 1914 January 23 was a Friday. Guess what? Fish again!

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!

Posted on by missminamurray

January 16

01-16
Celery Soup
Dinner Biscuits
Boiled Halibut, *Huntington Sauce
Mashed Potatoes
Tomato Soufflé
Fig Custard
Café Noir

In 1914 January 16 was a Friday. Fish again!

I am guessing the Huntington Sauce is in honor of Ralph Huntington, who was instrumental in the creation of Back Bay (for those not local, it’s a neighborhood that was built the 19th century on what was once a tidal bay) and for whom Huntington Avenue was named.

Perhaps today’s Mashed Potatoes are made from leftovers from yesterday’s Riced Potatoes.

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!