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

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!

Posted on by missminamurray

March 29

03-29

Consommé
Souffléd Crackers
Roast Leg of Lamb
*Currant Jelly Sauce
Mashed Sweet Potatoes
Croustades of Spinach
Tomato Jelly Salad
Cheese Sandwiches
Caramel Ice Cream

In 1914 March 29 was a Sunday.

I can’t find a recipe for Croustades of Spinach. Fannie Farmer says that “Cubes of stale bread, from which centres are removed, are fried in deep fat and called croûstades”. Presumably, for this dish, they would be filled with cooked spinach.

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

March 28

03-28

Emergency Soup
*Barbecued Ham
Potato Forms
Lettuce Nests, French Dressing
Cream of Rice Pudding

In 1914 March 28 was a Saturday.

A couple of mystery dishes today. I have yet to find recipes for Potato Forms or Cream of Rice Pudding.

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

March 25

03-25
*Black Bean Soup
O’Brion Potatoes
Corn Soufflé
Tomato Jelly Salad, Mayonnaise Dressing
Cream Wafers
Rhubarb Tapioca
Crackers
Cheese
Café Noir

In 1914 March 25 was a Wednesday.

In the recipe for Mayonnaise Dressing, Fannie Farmer says to use “A silver fork, wire whisk, small wooden spoon, or Dover Egg-beater may be used as preferred. If one has a Keystone Egg-beater, dressing may be made very quickly by its use.” The Dover eggbeater was the first rotary eggbeater sold in the US. The Keystone Egg and Cream Beater was more like a small churn, with beaters in a glass container with a lid. I can see how it would beat mayonnaise very quickly

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

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!

Posted on by missminamurray

March 17, St. Patrick’s Day

03-17

Cream of Spinach Soup
Souffléd Crackers
Fillets of Halibut
Cucumber Ribbons
Kernels of Pork
Potato Nests
Stuffed Onions
Malaga Salad
Wheat Crispies
*Irish Iceberg
Shamrock Wafers
Toasted Cracker
Roquefort
Café Noir

In 1914 March 17 was a Tuesday.

No corned beef and cabbage here! We do have some green foods and thematic desserts. Cream of Spinach Soup, Cucumber Ribbons, and Malaga Salad are all various shades of green. You’re also supposed to tint the lemon ice for the Irish Iceberg with leaf green. You also pour crême de menthe over it presumably the green colored version.  And serve it with Shamrock Wafers.

I don’t know how the halibut fillets are suppose to be prepared, so I leave that up to you.

The Potato Nests are supposed to be filled with something. Maybe the Kernels of Pork?

Malagas are white grapes, which, of course, means that they’re green.

I can’t find a specific recipe for Shamrock Wafers. Maybe they’re just cookies cut in shamrock shapes.

There are three different kinds of crackers served with this meal! Souffléd Crackers (with the soup) are made with common crackers, Wheat Crispies (with the salad) are a commercial brand, and toasted crackers  (with the cheese) could be almost anything.

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

March 16

03-16

Pea Soup
Crisp Crackers
Cold Sliced Veal
Escalloped Potatoes
Stewed Tomatoes
*Lettuce, Columbia French Dressing
Rebecca Pudding, Chocolate Sauce

In 1914 March 16 was a Monday.

As usual on Monday, we’re having cold leftovers from Sunday’s roast.

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

March 15

03-15

*Sardine Cocktails
Roast Stuffed Leg of Veal
Savory Potatoes
Egg Plant à la Turque
Chiccory and Celery Salad
Montrose Pudding
Peanut Wafers
Wheat Wafers
Cheese
Café Noir

In 1914 March 15 was a Sunday.

Despite being called a pudding, Montrose pudding is actually a molded, frozen dessert with a very specific garnish.
Montrose Pudding

I think the Wheat Wafers are probably Educator Wafers, a whole wheat cracker made in Boston.

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!