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 7

06-07
Consommé Dubarry
Stuffed Cushion of Veal, Brown Gravy
Savory Potatoes
Tomato Fritters
Asparagus Salad
*Strawberry Ice Cream
Lady Fingers

In 1914 June 7 was a Sunday.

With Strawberry Ice Cream, we have our third strawberry dessert of the 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!

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 10

05-10
*Chicken Consommé
Radishes
Roast Stuffed Veal, Brown Gravy
Riced Potatoes
Creamed Asparagus
Dressed Watercress
Cheese Wafers
Orange Trifle

In 1914 May 10 was a Sunday.

The Cheese Wafers are made with zephyrettes, a light, crispy cracker.

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 2

05-02
Veal Cutlets, Brown Gravy
Beet Greens
Riced Potatoes
*Lettuce and Pimiento Salad
Brown Bread Sandwiches
Macedoine Jelly

In 1914 May 2 was a Saturday.

Macedoine Jelly is one of those mystery recipes that I can’t find. I’m guessing that it’s bits of fruit in 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!

April 27

04-27

Veal Cutlets, Brown Gravy
Savory Potatoes
*Creamed Mushrooms on Toast
Steamed Apple Pudding, Foamy Sauce
Café Noir

In 1914 April 27 was a Monday.

I made the Creamed Mushrooms on Toast. You can see the process and results here.

They were easy to make but rather bland.

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 19

04-19

*Chicken Gumbo
Roast Stuffed Leg of Veal, Brown Gravy
Riced Potatoes
Tomato Fritters
French Fruit Salad
Wafer Crackers
Marshmallow Pudding
Devil’s Food Cake

In 1914 April 19 was a Sunday.

The French Fruit Salad is, as you might expect, a salad of fruit and nuts. What makes it French and a salad, rather than a dessert, is French dressing. I know you probably just thought of the creamy orange stuff, but at this time French dressing was a simple vinaigrette.

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 12, An Easter Dinner

04-12

Frozen Egg Nog in Egg Shells
Clear Mushroom Soup
Souffléd Crackers
Shad à la Delmonico
Cucumber Ribbons
Roast Capon, Brown Gravy
Sweet Potato Croquettes
Moulded Spinach
Dressed Lettuce
Cheese
Eggs
Toasterettes
*Easter Pudding
Mock Macaroons
Café Noir

In 1914 April 12 was Easter Sunday. As usual on Sunday there is an elaborate meal featuring a roast. There are also some special dishes for the holiday, like the Frozen Egg Nog in Egg Shells, and of course, the Easter Pudding.

For those expecting an Easter Ham, we have Roast Capon instead.

I am curious about the eggs on the sixth line of the menu. Here it clearly looks like there are four items: Dressed Lettuce, Cheese, Eggs, Toasterettes. However, one of the Easter Menus in What to Have for Dinner has a recipe for Cheese Eggs. Maybe it’s a spacing error on the card.
The recipe for Cheese Eggs seems to contain an error. It calls for beaten egg whites, but they’re not in the ingredient list.

The Mock Macaroons remain a mystery for now.

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!