Sunday – Page 5 – 365 Kitchen Cabinet

Posted on March 15, 2022March 21, 2022 by missminamurray

March 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.

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

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!

Posted on March 8, 2022January 22, 2023 by missminamurray

March 8

Chicken Consommé
Imperial Sticks
Celery
Salted Almonds
Roast Ribs of Beef, Yorkshire Pudding
Franconia Sweet Potatoes
*Brussels Sprouts with Chestnuts
Lettuce and Pimiento Salad
Wheat Crispies
Charlotte Russe

In 1914 March 8 was a Sunday.

I’ve decided to start adding links to commercial products, when I can get information about them, like Wheat Crispies, a brand of cracker made in Boston and endorsed by Fannie Farmer.

Posted on March 1, 2022March 21, 2022 by missminamurray

March 1

*Cream of Celery Soup
Roast Leg of Lamb
Currant Jelly Sauce
Glazed Sweet Potatoes
Brussels Sprouts
Radishes
Caramel Custard, Caramel Sauce
Wafer Crackers
Bar-le-duc Currants
Cream Cheese
Café Noir

In 1914 March 1 was a Sunday.

Celery Soup yesterday and Cream of Celery Soup today?

We had Glazed Sweet Potatoes yesterday as well. Were you supposed to make two batches at once and reheat one today?

The Caramel Sauce recipe is attributed to Miss Parloa. Maria Parloa was the long-time cook at Appledore House, a hotel in Maine and wrote The Appledore Cook Book. She could be considered a celebrity chef and was one of the first instructors at The Boston Cooking School, as well as running her own cooking school.

Posted on February 22, 2022February 23, 2023 by missminamurray

February 22, Washington’s Birthday Dinner

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.

Posted on February 15, 2022March 21, 2022 by missminamurray

February 15

*Italian Canapés
Roast Turkey, New England Stuffing
Franconia Potatoes
Mashed Squash
Creamed Celery
Pineapple Coupe
Marguerites
Café Noir

In 1914 February 15 was a Sunday.

We get two desserts today — Pineapple Coupe is a fruit cup with ice cream and a very precise garnish. Marguerites could be one of two kinds of gooey little treats.

Posted on February 8, 2022January 15, 2023 by missminamurray

February 8

Clam Soup
Toasted Johnny Cake
Stuffed Olives
Radishes
Roast Chicken, Brown Gravy
Paprika Potatoes
*Corn Croquettes
Manhattan Pudding
Devil’s Food Cake
Crackers
Cheese
Café Noir

In 1914 February 8 was a Sunday.

I haven’t found a recipe for Johnny Cake yet, but it’s like a corn cake.

Posted on February 1, 2022March 21, 2022 by missminamurray

February 1

Duchess Soup
Bread Sticks
Roast Tip of Sirloin, Brown Gravy
Yorkshire Pudding
Franconia Potatoes
Creamed Cauliflower
Celery and Nut Salad
Brown Bread Sandwiches
Coffee Ice Cream
*Mock Angel Cake

In 1914 February 1 was a Sunday.

As long as you’re boiling potatoes for Franconia Potatoes, boil enough for the German Potato Salad tomorrow.

It’s a Mock Angel Cake because it only uses 2 egg whites; an actual Angel Cake needs 8.

Posted on January 25, 2022March 21, 2022 by missminamurray

January 25

Pimiento Soup
Marshmallow Fudge
Salted Almonds
Roast Quail, Rice Croquettes with Jelly
Brussels Sprouts
Lettuce Nests, *Alberta Mayonnaise
Toasted Crackers
Coffee Ice Cream
Swedish Rolled Wafers

In 1914 January 25 was a Sunday.

I have no idea what is going on with this menu. Dessert seems to come right after the soup course, but we also have dessert after the salad course. I guess I can see salted almonds as a crunchy accompaniment to soup, but marshmallow fudge?

Posted on January 18, 2022January 26, 2023 by missminamurray

January 18

Caviare Canapés
Rump Beef Roast, Brown Gravy
Creamed Potatoes
Glazed Silver Skins
Lettuce and Radish Salad
Peanut Brown Bread Sandwiches
*Canton Cream
Raised Loaf Cake
Café Noir

In 1914 January 18 was a Sunday.

Silver skins are another name for pearl onions — small onions often creamed or pickled.

Canton ginger is ginger preserved in syrup. The Canton Cream uses both the ginger and its syrup.

The Raised Loaf Cake is made with bread sponge, a mixture of yeast, liquid, and flour that’s allowed to ferment before the rest of the bread ingredients are added.

Posted on January 11, 2022January 11, 2023 by missminamurray

January 11

French Chicken Soup
Hominy Croûtons
*Rabbit à la Southern
Anchovied Potatoes
Endive Salad
Celery in White Sauce
Wheat Crispies
Chocolate Ice Cream
Lady Baltimore Cake
Café Noir

In 1914 January 11 was a Sunday.

Wheat Crispies are a brand of cracker made by O. B. Gilman, a Boston bakery.

The chocolate ice cream calls for squares of Baker’s chocolate. This is a brand of unsweetened chocolate still available today, originally made in a factory in Boston, right down the road from me (it’s luxury apartments now). In Fannie’s the unsweetened chocolate came in individually wrapped squares, each weighing one ounce. Now the chocolate comes in bars, but it’s easy enough to convert squares to ounces.

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 in my quest for greater historical accuracy in my culinary adventures. Thank you so much!