Posted on by missminamurray

March 1

03-01
*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.

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 17

02-17
Cream of Pea Soup
Crisp Crackers
Boiled Mutton
Caper Sauce
Mashed Sweet Potatoes
*Parched Rice, Tomato Sauce
French Fruit Pudding, Wine Sauce

In 1914 February 17 was a Tuesday.

The French Fruit Pudding is attributed to Mrs. Carrie M. Dearborn. She was the principal of The Boston Cooking School when Fannie Farmer was a student. Miss Farmer became her assistance principal in 1889 and succeeded her as principal after Mrs. Dearborn’s death in 1891.  But what makes this fruit pudding French?

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

January 8

01-08

*Bisque of Oysters
Celery Oysterettes
Pork Steaks
Mashed Sweet Potatoes
Turnip Cubes, White Sauce
Apple Tapioca with Cream

In 1914 January 8 was a Thursday.

Oysterettes were a brand of oyster cracker. I have yet to find anything that shows that they were available in celery flavor. Let me know if you do!

Note from 2023: I’m pretty convinced that there was a typesetting error and that Celery and Oysterettes are two separate items. Thanksgiving Dinner No. 1 from What to Have for Dinner has a first course of Oyster Stew and Celery and 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 in my quest for greater historical accuracy in my culinary adventures. Thank you so much!

Posted on by missminamurray

January 7

01-07
Turkey Soup
Souffléd Crackers
*Baked Rockingham Halibut
Mashed Sweet Potatoes
Escalloped Tomatoes
Meringue Lemon Tartlets
Cheese Squares

In 1914 January 7 was a Wednesday.

The turkey carcass from the 4th now becomes soup.

Souffléd Crackers are made with common crackers, a large round cracker, slightly puffed, like an oyster cracker, so they could be split easily. They’re very plain and much improved by toasting, serving with cheese, or crumbling into chowder. One of the bakeries that made them (as well as hardtack and other durable crackers) is just down the road from me.

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