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!

March 27

03-27

Vegetable Soup
*Swedish Baked Halibut
Julienne Potatoes
Macaroni au Gratin
Radishes
Rhubarb Pie
Cream Cheese

In 1914 March 27 was a Friday. You guessed it — fish!

I haven’t found a recipe for Macaroni au Gratin. My guess is that is would be very similar to Baked Macaroni.

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 25

02-25
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.

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 19

02-19

St. Germain Soup
Beefsteak with Oyster Blanket
Spinach
Stuffed Potatoes
*Frangipan Cream Pie
Coffee

In 1914 February 19 was a Thursday.

It’s my birthday! As a special treat for you all, I cooked today’s featured recipe, Frangipan Cream Pie.

It’s three layers of pie crust with a custardy filling in between.

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 11

02-11
Appledore Soup
Toasted Crackers
Broiled Schrod
Spanish Potatoes
Moulded Spinach
Radishes
*Banana Pie
Coffee

In 1914 February 11 was a Wednesday.

Appledore Soup is just potato soup with some ketchup stirred in. The name comes from Appledore House, a hotel on the Isles of Shoals, Maine. For many years the cook there was Maria Parloa, who wrote The Appledore Cook Book and was one of the first instructors at The Boston Cooking School.

What is schrod? Also spelled “scrod”, it’s a young whitefish, usually too small to be filleted. These days, scrod is the term used for any young whitefish, but Fannie Farmer specifically says it is a young cod and that haddock can be dressed the same.

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!

January 15

01-15

Broiled Oysters
Celery
Bread Sticks
*Boiled Calves’ Tongues
Mashed Squash
Riced Potatoes
Lettuce and Cucumber Salad
Saltines
Mince Pie
Cheese
Café Noir

In 1914 January 15 was a Thursday.

Ricing potatoes was a pretty common treatment at this time, which seems to have fallen out of favor. Does anyone use a ricer? I’ve got one on my wish list…

The lettuce and cucumber salad is deceptively simple, but the presentation is everything — alternating leaves of lettuce and slices of cucumber. 
A Chapon. Remove a small piece from end of French loaf and rub over with a clove of garlic, first dipped in salt. Place in bottom of salad bowl before arranging salad. A chapon is often used in vegetable salads, and gives an agreeable additional flavor.” (The Boston Cooking School Cook Book, p. 323)

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!

January 14

01-14
French Smelts, Sauce Tartare
Shredded Potatoes
French String Beans
*Fruit Salad, French Dressing
Mosaic Sandwiches
Apple Pie
Cheese Slices
Café Noir

In 1914 January 14 was a Wednesday.

The fruit salad is served with a vinaigrette, so consider it the salad course and not a dessert.

Mosaic Sandwiches are just bread and butter sandwiches, but with two colors of bread cut and assembled to form a checkerboard pattern.
Mosaic SandwichesPhoto from A New Book of Cookery (1912).

Apple pie with cheese is a pretty common New England treat. I think it’s best with a sharp cheddar.

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!