September 21

09-21

Cauliflower Soup
Celery
Cold Sliced Chicken
*Escalloped Oysters
Dinner Rolls
Apple Tapioca with Cream

In 1914 September 21 was a Monday. We’re having leftover chicken from Sunday dinner.

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!

September 17

09-17

Appledore Soup
Duchess Crusts
Savory Oysters
Parker House Rolls
Potato Croquettes
Radishes
*Macaroon Ice Cream
Sponge Drops
Café Noir

In 1914 September 17 was a Thursday.

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!

September 13

09-13

Oyster Cocktails
Roast Leg of Lamb, Brown Gravy
Currant Jelly
*Peas à la Francaise
Mashed Potatoes
Snow Pudding, Custard Sauce
Toasted Crackers
Pimola Cheese
Café Noir

In 1914 September 13 was a Sunday.

Pimolas are green olives stuffed with pimiento.

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 6

04-06

Cream of Pea Soup
Crisp Crackers
Boiled[sic] Beef Steak, Oyster Blanket
Maître d’Hôtel Potatoes
Buttered Parsnips
*Rhubarb Tapioca Pudding

In 1914 April 6 was a Monday.

I believe that the “Boiled Beef Steak” is a typo and ought to be “Broiled”.

As it turns out, today is my father’s birthday and we also had steak with an oyster blanket on my birthday in February. Just funny how that worked out.

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!

March 31

03-31
Oyster Cocktails
Breaded Lamb Chops, Tomato Sauce
Potato Moulds
Spinach, Egg Garnish
Lettuce and Radish Salad
*Fruit Cream

In 1914 March 31 was a Tuesday.

Fannie Farmer has a recipe for Breaded Mutton Chops. I figure that for lamb, just cook them a little less.

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!

March 23

03-23

Julienne Soup
Cold Sliced Turkey
Dinner Rolls
*Norfolk Oysters
Pineapple and Celery Salad
Cheese Fingers
Harvard Pudding, Foamy Sauce

In 1914 March 23 was a Monday. We’re having leftover turkey from Sunday’s dinner.

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!

March 14

03-14
Celery and Tomato Purée
Imperial Sticks
Broiled Steak, Oyster Blanket
*Potatoes en Casserole
Lettuce and Radish Salad, French Dressing
Raisin Puff, Wine Sauce

In 1914 March 14 was a Saturday.

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!

February 26

02-26
*Oysters Louisiane
Pot Roast with Dumplings
Dressed Lettuce, Russian Style
Canton Sponge
Cream Sauce

In 1914 February 26 was a Thursday.

We’ve had Dressed Lettuce often as a salad, but how to serve it “Russian Style” remains a mystery for now. Maybe it’s served with Russian Dressing instead of French.

The dessert, a steamed pudding made with preserved ginger in syrup, and its sauce are listed a separate items instead of the usual format of “Canton Sponge, Cream Sauce”. A design choice for the card or an indication how it should be served?

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!

February 22, Washington’s Birthday Dinner

02-22
Oyster Cocktails
Pimiento Consommé
Bread Sticks
Maryland Chicken
Hominy, Virginia Style
Corn à la Southern
Huntington Salad
Brown Bread Sandwiches
*Frozen Pudding
Sponge Cakes
Toasted Crackers
Cheese
Café Noir

In 1914 February 22 was a Sunday. It’s also a holiday, so we have a special, elaborate menu today in honor of the first president.

As Washington was a son of Virginia, the menu skews southern. Or, at least, a New England version of southern cooking… We get a very Bostonian salad and sandwich.

It’s interesting that there’s no cherry pie, a staple of mid-century Washington’s Birthday menus. Instead we get frozen pudding, but we’ll have to wait until tomorrow for 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!