December 31

12-31

Chicken Pie
Curried Rice
Steamed Squash
*Frozen Tomato Salad
Cheese Wafers
Fig Pudding, Wine Sauce

In 1914 December 31 was a Thursday. And this is the last menu of the year.

The Curried Rice comes from a new (to me) source, The Boston Cooking-School Magazine, specifically the January 1902 issue. I may be able to find more of the missing recipes from the past year there.

In honor of the end of the year and the end of this project, I present Frozen Tomato 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!

December 19

12-19

Lamb Broth
Beefsteak Smothered in Onions
Potatoes au Gratin
Mashed Squash
Snow Pudding, Custard Sauce
*Peanut Macaroons

In 1914 December 19 was a Saturday.

Beefsteak Smothered with Onions might be Smothered Round Steak.

Winter squash can be steamed, boiled, or baked before mashing.

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!

November 15

11-15

Grape Fruit Coupe
Devilled Crabs
Toasted Triangles
Roast Stuffed Capon
Celery
Creamed Potatoes
Mashed Squash
Vanilla Ice Cream, *Dewey Sauce
Crackers
Cheese
Café Noir

In 1914 November 15 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!

November 14

11-14

Cream of Cauliflower Soup
Broiled Sirloin Steak
Lyonnaise Potatoes
Baked Squash
*Peanut Salad
Butter Thins
Coffee

In 1914 November 14 was a Saturday.  No dessert? What’s going on?

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!

September 27

09-27

Dexter Canapés
Roast Sirloin of Beef, Brown Gravy
Mashed Potatoes
Squash
Lettuce, Chiffonade
*Glacé Hélène
Peanut Macaroons
Water Crackers
Camembert
Café Noir

In 1914 September 27 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!

September 19

09-19

Roasted Hamburg Steak
Maître d’Hôtel Potatoes
Mashed Squash
Cucumber Boxes
Water Thins
*Caramel Bread Pudding

In 1914 September 19 was a Saturday.

I’m guessing Cucumber Boxes are like Cucumber Cups, only cut square.

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!

July 28

07-28

*Broiled Live Lobster
Toasted Corn Cakes
Lamb Chops
Potatoes à la Maitre d’Hotel
Summer Squash
Peach Cottage Pudding, Cream Sauce

In 1914 July 28 was a Tuesday.

There are several recipes for lamb chops, corn cakes, and summer squash. It’s hard to tell which ones we’re intended to use.

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!

July 21

07-21

Pineapple Cocktails
Broiled Sirloin Steak
Savory Potatoes
Summer Squash
*Tomato Baskets with Peas
Toasterettes
Irish Moss Blanc Mange
Scotch Cookies

In 1914 July 21 was a Tuesday.

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!