Posted on by missminamurray

December 25, Christmas Dinner

12-25

Horn of Plenty Canapés
Pimiento Consommé
Bread Sticks
Roast Goose
Spiced Apple Sauce
Potatoes in Half Shells
Cauliflower, Hongroise
Grape Fruit Salad
Toasterettes
*English Plum Pudding, Brandy Sauce
Coupe St. Jacques
Christmas Cakes
Salted Almonds
Bonbons
Café Noir

In 1914 December 25 was a Friday. It’s Christmas!

The only recipe I found for Pimiento Consommé is iced, but presumably you could served it warm too.

I haven’t found a recipe for Cauliflower, Hongroise, but maybe make the sauce for Hongroise Potatoes and serve it over the cauliflower.

Christmas cakes are baked in a golden-rod cake pan, which results in a triangular cake.Golden Rod cake panThe cakes are cut cross-wise, decorated with green frosting leaves and red candies to look like Christmas trees. The cake batter is Newport Poundcake, which is the same as New York Gingerbread with vanilla instead of ginger. It’s been a while since I went on a recipe chase like that.

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

November 26, Thanksgiving Dinner

11-26

Puritan Soup
Browned Soup Rings
Roast Stuffed Turkey, Giblet Gravy
Cranberry Sauce
Riced Potatoes
Mashed Turnips
Onions in Cream
Apple and Celery Salad
Browned Crackers
Mince Pie
Pumpkin Pie
*New England Plum Pudding
Hard and Wine Sauce
Assorted Nuts
Fruit
After Dinner Mints
Café Noir

In 1914 November 26 was a Thursday. Obviously.

Puritan Soup remains a mystery….

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

November 11

11-11

*Lobster Cocktail
Clear Mushroom Soup
Pulled Bread
Celery
Moulded Fish, Normandy Sauce
Dressed Cucumbers
Sweetbreads à la Root
Gumbo Squabs
Currant Jelly
Oak Hill Sweet Potatoes
Moulded Spinach on Artichoke Bottoms
Grape Fruit Jelly Salad
Svea Wafers
Parfait Armour
Nut Meringues
Café Noir

In 1914 November 11 was a Wednesday.

Oak Hill Sweet Potatoes are presumably Oak Hill Potatoes, made with sweet potatoes.

I believe Parfait Armour is a typo for Parfait Amour and that’s the recipe I’ve used.

Svea Wafers were some kind of commercial cracker, I think. I’m still looking for information.

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 · 1 Comment

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

July 4, Independence Day Dinner

07-04

Iced Pimiento Consomme
Creamed Sweetbreads in Timbale Cases
Cold Sliced Boiled Ham
Scrub Potatoes
Dinner Rolls
Asparagus Salad, French Dressing
Strawberry Bomb
Grandma’s Pound Cakes
*Fruit Punch

In 1914 July 4 was a Saturday.

I haven’t found a recipe for the Strawberry Bomb. A bomb is a moulded ice cream with an outer shell of one flavor and an inner filling of a different one. I assume that one of them was strawberry. : )

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

April 12, An Easter Dinner

04-12

Frozen Egg Nog in Egg Shells
Clear Mushroom Soup
Souffléd Crackers
Shad à la Delmonico
Cucumber Ribbons
Roast Capon, Brown Gravy
Sweet Potato Croquettes
Moulded Spinach
Dressed Lettuce
Cheese
Eggs
Toasterettes
*Easter Pudding
Mock Macaroons
Café Noir

In 1914 April 12 was Easter Sunday. As usual on Sunday there is an elaborate meal featuring a roast. There are also some special dishes for the holiday, like the Frozen Egg Nog in Egg Shells, and of course, the Easter Pudding.

For those expecting an Easter Ham, we have Roast Capon instead.

I am curious about the eggs on the sixth line of the menu. Here it clearly looks like there are four items: Dressed Lettuce, Cheese, Eggs, Toasterettes. However, one of the Easter Menus in What to Have for Dinner has a recipe for Cheese Eggs. Maybe it’s a spacing error on the card.
The recipe for Cheese Eggs seems to contain an error. It calls for beaten egg whites, but they’re not in the ingredient list.

The Mock Macaroons remain a mystery for now.

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 5, Vegetable Dinner

03-05
Vegetable Soup
French Fried Potatoes
Escalloped Corn
Moulded Spinach, Egg Garnish
Dressed Lettuce
*Ginger Pudding, Foamy Sauce

In 1914 March 5 was a Thursday. 

Another Vegetable Dinner! I thought the first one was the only one. I wonder if we’ll get more over the course of the year. It’s also pretty similar to the menu we had a week ago  on February 25.

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

February 22, Washington’s Birthday Dinner

02-22
Oyster Cocktails
Pimiento Consommé
Bread Sticks
Maryland Chicken
Hominy, Virginia Style
Corn à la Southern
Huntington Salad
Brown Bread Sandwiches
*Frozen Pudding
Sponge Cakes
Toasted Crackers
Cheese
Café Noir

In 1914 February 22 was a Sunday. It’s also a holiday, so we have a special, elaborate menu today in honor of the first president.

As Washington was a son of Virginia, the menu skews southern. Or, at least, a New England version of southern cooking… We get a very Bostonian salad and sandwich.

Hominy, Virginia Style might be the same as Hominy, Southern Style.

It’s interesting that there’s no cherry pie, a staple of mid-century Washington’s Birthday menus. Instead we get frozen pudding, but we’ll have to wait until tomorrow for the recipe.

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

February 4, Vegetable Menu

02-04
French Fried Potatoes
*Corn Soufflé
Spinach à la Béchamel
Dressed Lettuce with Pimiento Ribbons
Baked Indian Pudding
Wafer Crackers
Cream Cheese
Café Noir

In 1914 February 4 was a Wednesday.

An all-vegetable meal must have been so unusual that it got its own special day.

Wafer Crackers were whole wheat crackers made by the Johnson Educator Food Company 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!