Boiled Fowl, Oyster Sauce
Turkish Pilaf
Mashed Turnips
Lettuce and Celery Salad
Fromage Rolls
*Grape Juice Soufflé
Gold Cake
In 1914 November 21 was a Saturday.
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Oyster Stew
Oyster Crackers
Sliced Ham
Stuffed Baked Potatoes
Tomato Soufflé
*Cream Pie
Coffee
In 1914 October 29 was a Thursday. Not many existing recipes for this menu.
The Cream Pie is very similar in its construction to Frangipan Cream Pie.
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Consommé
Brown Bread Rings
*Mushrooms à la Newburg
Toast Points
Fried Halibut
Sweet Potatoes
Cauliflower
Pineapple Soufflé
In 1914 September 25 was a Friday. Fish, of course.
It’s interesting that we’re just given Sweet Potatoes and Cauliflower, no specifics. Cook’s choice, I suppose.
There’s a recipe for a Cold Pineapple Soufflé, but not a regular one.
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Barbecued Ham
Baked Potatoes, Hotel Style
*Napoli Tomatoes
Lettuce and Cucumber Salad
Graham Sandwiches
Chocolate Soufflé
In 1914 September 24 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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Iced Tomato Bouillon
Cold Sliced Tongue
Dinner Rolls
*Jellied Vegetable Ring
Coffee Soufflé
Wafer Crackers
Pineapple Cheese
In 1914 August 4 was a Tuesday.
When I first saw “Pineapple Cheese” I thought it might be a sliceable fruit preserve, like damson or quince cheese. Some further research showed that it was, in fact, cheese shaped like a pineapple! In 1809 Lewis M. Norton of Goshen, Connecticut began making these unusual cheeses and shortly thereafter patented the process. The cheddar-style cheese was pressed in a pineapple-shaped mold and then hung in nets to cure, which gave it a pineapple texture. The outside was painted with linseed oil or even shellack to create a hard rind.
To serve the cheese, it was placed in a holder and the top was cut off. Then the cheese inside the rind was removed with a special scoop.
The pineapple cheese was a popular gift as the pineapple is a symbol of welcome. It was an extravagant gift too, as it was one of the more expensive cheeses.
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!
Creamed Mushroom Canapés
Boiled Leg of Mutton, Caper Sauce
Mashed Potatoes
Carrots à la Poulette
*Chocolate Soufflé
In 1914 June 30 was a Tuesday.
This menu is almost identical to Family Dinners Menu No. XX in What to Have for Dinner. However, that one has soup instead of canapés and adds a salad and a sauce for the soufflé.
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 Tomato Soup
Crisp Crackers
Fruit Salad, *Huntington Dressing
Salad Rolls
Custard Soufflé, Creamy Sauce
Café Noir
In 1914 June 22 was a Monday.
We are not having leftover meat from Sunday today. This seems more like a luncheon than dinner.
There are a lot of options for fruit salad in Fannie Farmer’s cook books. This one is going to be on the savory side, a salad course rather than a dessert. Following some of the existing recipes, you could arrange slices of your favorite fruits, like grapefruit, orange, banana, and/or grapes and maybe some walnuts, on lettuce and pour over this savory dressing.
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 Swordfish
Pimiento Potatoes
String Beans, Maître d’Hôtel
Dressed Lettuce
*Cream Cheese Balls
Wheat Crispies
Custard Soufflé
In 1914 June 16 was a Tuesday.
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Scotch Broth
*Fish Croquettes
Radishes
Dinner Rolls
Custard Soufflé, Creamy Sauce
Crackers
Cheese
Café Noir
In 1914 May 20 was a Wednesday.
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 