Posted on by missminamurray

December 8

12-08

Mock Bisque Soup
Croûtons
Chicken Croquettes
Creamed Peas
Dinner Rolls
Fruit Salad, *Los Angeles Dressing
Wafer Crackers
Coffee

In 1914 December 8 was a Tuesday.

The Chicken Croquettes are probably made from leftovers from yesterday’s boiled fowl

There are a couple of recipes for fruit salad intended to be served as a salad rather than a dessert, like this one or this one.

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

November 29

11-29

Mock Consommé
Crisp Crackers
Cold Sliced Turkey
Curled Celery
Baked Sweet Potatoes
Creamed Brussels Sprouts
*Frozen Cranberries
Macedoine of Fruits
Sponge Cakes
Café Noir

In 1914 November 29 was a Sunday. Instead of our usual Sunday roast, we’re eating leftover turkey from Thanksgiving.

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

November 4

11-04

Mock Bisque Soup
Imperial Sticks
Baked Stuffed Fish
Julienne Potatoes
*Mock Hollandaise Sauce
Cole Slaw in Cabbage Shell
Apple Pie
Cheese Squares

In 1914 November 4 was 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!

Posted on by missminamurray

August 24

08-24

*Mock Sweetbreads, Tomato Sauce
Riced Potatoes
Succotash
Watercress Salad
Dream Sandwiches
Peach Cottage Pudding, Cream Sauce

In 1914 August 24 was a Monday.

It’s interesting that veal was a cheaper meat than sweetbreads that it was worth it to make basically tiny meatloaves instead of serving real sweetbreads.

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

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!

Posted on by missminamurray

April 1

04-01
Mock Bisque Soup
Croûtons
*Finnan Haddie, Caledonian Style
Dinner Rolls
Dressed Lettuce, Chiffonade
Lemon Meringue Pie
Cheese Squares

In 1914 April 1 was a Wednesday. The only April fooling I see on this menu is the Mock Bisque Soup. Probably a coincidence.

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 2

02-02

Mock Bisque Soup
Imperial Sticks
Cold Sliced Roast Beef
Dinner Rolls
*German Potato Salad
Apple Tapioca Pudding

In 1914 February 2 was a Monday.

We’re serving the leftover beef from Sunday’s dinner. Any leftover boiled potatoes go into the salad. Imperial sticks are made from stale bread. Very economical!

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 1


02-01

Duchess Soup
Bread Sticks
Roast Tip of Sirloin, Brown Gravy
Yorkshire Pudding
Franconia Potatoes
Creamed Cauliflower
Celery and Nut Salad
Brown Bread Sandwiches
Coffee Ice Cream
*Mock Angel Cake

In 1914  February 1 was a Sunday.

As long as you’re boiling potatoes for Franconia Potatoes, boil enough for the German Potato Salad tomorrow.

It’s a Mock Angel Cake because it only uses 2 egg whites; an actual Angel Cake needs 8.

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 3

01-03

Corn Soup
Pop Corn Garnish
*Mock Sausages
Fried Apple Rings
Potatoes au Gratin
Dressed Lettuce, Chiffonade
Moulded Snow, Chocolate Sauce

In 1914 January 3 was a Saturday.

For the Fried Apple Rings perhaps follow the instructions for Pork Chops with Fried Apples and make them into rings. Although I’m not sure what to use for the fat.

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!