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October 14, Formal Dinner

10-14

Canapés à la Rector
Consommé Julienne
Pulled Bread
Olives
Salted Almonds
Halibut au Lit
Dressed Cucumbers
*Shapleigh Timbales
Saddle of Mutton
Fried Potato Balls
French Peas
Lakewood Salad
Mosaic Sandwiches
Cadillac Coupe
Rolled Nut Wafers
Bonbons
Wheat Crisps
Roquefort Cheese
Café Noir

In 1914 October 14 was a Wednesday.

I’m guessing Consommé Julienne is Julienne Soup with consommé instead of stock.

Rector’s was a restaurant on Broadway in Manhattan, very famous in the nineteen-teens. Presumably they made canapés like this.

Despite how fancy French Peas sounds, it’s just canned peas reheated in butter. Unless they meant Peas à la Francaise.

The recipe for Cadillac Coupe vexes me. I can’t find it anywhere and it’s not obvious what it is, other than a dessert served in a coupe glass. Searching for “cadillac coupe”  on-line is not helpful

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

October 13

10-13

Tomato Soup
Souffléd Crackers
Olives
Curled Celery
Casserole of Lamb
Spaghetti, Italian Style
*Stewed Stuffed Figs

In 1914 October 13 was a Tuesday.

There’s no recipe that I could find for Spaghetti, Italian Style, so we’re having Macaroni, Italian Style and substituting spaghetti.

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

October 12

10-12

Chicken Soup
Imperial Sticks
Cold Sliced Roast Beef
*Scalloped Macaroni with Onions
Dinner Rolls
Steamed Fig Pudding, Yellow Sauce

In 1914 October 12 was a Monday. We’re eating leftover roast beef from yesterday.

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

October 11

10-11

Cream of Spinach Soup
Prime Rib Roast, Brown Gravy
Franconia Potatoes
*Baked Stuffed Egg Plant
Praline Ice Cream
Currant Cake
Toasted Crackers
Camembert
Café Noir

In 1914 October 11 was a Sunday.

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

October 7

10-07
Appledore Soup
Crisp Crackers
Fried Scallops, Sauce Tartare
Shadow Potatoes
Celery Salad
*Prune Pudding

In 1914 October 7 was a Wednesday.

I’ve found recipes for a number of salads containing celery and something else, but not one just called Celery Salad.

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

October 5

10-05
Berkshire Soup
Salmi of Duck
*Scrub Potatoes
Lettuce and Radish Salad
Steamed Fig Pudding, Yellow Sauce

In 1914 October 5 was a Monday.

The Salmi is made with leftovers from Sunday’s Roast Duck.

I made Scrub Potatoes! Why are they called scrub potatoes?

It’s a baked mashed potato casserole, basically.

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

October 4

10-04
Oyster Soup
Oysterettes
Roast Duck, Olive Sauce
Mashed Sweet Potatoes
Lettuce, *Russian Dressing
Canton Cream
Lady Fingers
Café Noir

In 1914 October 4 was a Sunday.

Oysterettes are a brand of oyster crackers.

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

October 3

10-03

Celery Soup
Pork Chops
Stewed Tomatoes
*Candied Sweet Potatoes
Fruit Salad
Sponge Cake
Café Noir

In 1914 October 3 was a Saturday.

There are lots of recipes for Fruit Salad. I can’t be sure which one is called for here.

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

October 2

10-02

Turkish Soup
Creole Halibut
Bread Sticks
Creamed Brussels Sprouts
*Potato and Spinach Croquettes
Dresden Sandwiches, Wine Sauce

In 1914 October 2 was a Friday. Guess what? Fish!

I’m presuming  Creole Halibut. is the same as Halibut à la Creole, which we will have in two weeks. Fannie Farmer defines “Creole” as “with tomatoes” and the has a couple of other Creole dishes, but there’s not a lot of consistency between them.

I can’t find a recipe for Creamed Brussels Sprouts, but it may just be Brussels sprouts in the ever-popular white sauce.

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!