Julienne Soup
Bread Sticks
Susette Potatoes
Green Peas
*Templeton Tomatoes
Charlotte Russe
Toasted Crackers
Roquefort
Café Noir
In 1914 September 10 was a Thursday.
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Pea Soup
Croûtons
*Creamed Salt Codfish
Baked Potatoes
Buttered Beets
Tomato Salad
Rolled Sandwiches
Coffee Soufflé
In 1914 September 9 was a Wednesday.
Buttered Beets are probably just Boiled Beets tossed in melted butter, but I haven’t found a specific recipe.
Rolled Sandwiches may be Rolled Bread, the first entry in the Sandwiches and Canapés chapter. It’s thin slices of warm buttered bread, rolled and tied with ribbons.
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Stewed Kidneys
Dumplings
Potato Balls
Broiled Tomatoes
Lettuce and Cucumber Salad
*Raisin Puff, Cream Sauce
In 1914 September 8 was a Tuesday.
I haven’t found a recipe for Stewed Kidneys. Fannie Farmer has this to say about cooking kidneys: Kidneys must be cooked a short time, or for several hours; they are tender after a few minutes’ cooking, but soon toughen, and need hours of cooking to again make them tender. I have to assume that since they are “stewed” these kidneys were cooked for hours.
This 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!
Broiled Beef Steak, Oyster Blanket
French Fried Potatoes
Shell Beans
Radishes
*Compote of Rice with Stewed Pears
Café Noir
In 1914 September 7 was a Monday.
This 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!
Salt Codfish, Pork Scraps
Drawn Butter Sauce
Boiled Potatoes
Beets, Sauce Piquante
*Good Luck Salad
Butter Thins
Apple Tapioca Pudding
In 1914 September 4 was a Friday so of course there’s fish.
This is the second day in a row we’ve had Apple Tapioca Pudding.
The recipe for cream French dressing looks like you would end up with seasoned, curdled cream, so I checked A New Book of Cookery, from which the Good Luck Salad came. After the salt, pepper, and lemon juice, it calls for four tablespoons of olive oil and three tablespoons of cream, which makes a lot more sense. I’m guessing this was just a typesetting error on the card.
This 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!
Fried Cod Steaks
Mashed Potatoes
Hongroise Cauliflower
*Tomato Salad
Nut Graham Sandwiches
Macaroon Cream
In 1914 September 2 was a Wednesday.
I haven’t found a recipe for Hongroise Cauliflower. “Hongroise” is “Hungarian-style” and usually means a sauce with paprika in it. The recipe for Hongroise Potatoes has a white sauce (butter, flour, and milk) seasoned with onion juice, salt, and paprika and thickened with an egg yolk. It would probably work just as well poured over cooked cauliflower.
This 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!
Cream of Pea Soup
Crisp Crackers
Cold Sliced Corned Beef
Baked Potatoes
*Devilled Tomatoes
Lyman Apples
Nut Wafers
In 1914 September 1 was a Tuesday. This menu is very similar to August 25 — same soup, meat, potatoes, and vegetable.
I’m not completely sure what she means by Lyman Apples. My best guess is apples from Lyman Orchard in Connecticut, which was established in 1741.
Tomatoes are abundant in September as there are 10 dishes featuring tomatoes this month, including recipes for 5 of them. I tried the Devilled Tomatoes, which you can see here:
The tomatoes themselves were underwhelming, but the sauce wasn’t bad.
This 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!
Clam Bouillon
*Cold Roast Lamb, Family Style
Potato Cubes in White Sauce
Tomato Slices
French Dressing
Baked Indian Pudding with Cream
In 1914 August 31 was a Monday. The lamb is leftover from Sunday dinner.
This 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!
*Clear Mushroom Soup
Bread Sticks
Roast Leg of Lamb
Currant Jelly
Franconia Potatoes
Succotash
Tomato and Cucumber Salad
Cheese Fingers
Vanilla Ice Cream with Sliced Peaches
In 1914 August 30 was a Sunday.
This 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!
Broiled Sirloin Steak
Antler Potatoes
*Stuffed Peppers, Corn Mixture
Blackberry Shortcake
Coffee
In 1914 August 29 was a Saturday.
Antler Potatoes (in The Boston Cooking-School Cook Book as Potatoes à l’Antlers”) may be referring to The Antlers Country Club in upstate New York. Now called Rolling Hills, it opened in 1901. The recipe does not appear in the 1896 edition of the cookbook, which further supports my theory. However, I haven’t yet found a menu or any mention of a famous potato dish, so it remains a theory.
This 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!
365 Kitchen Cabinet 