August 20

08-20

Clam Chowder
Cold Sliced Tongue
Baked Potatoes
Dinner Rolls
Blackberries and Cream
*Priscilla Cake

In 1914 August 20 was a Thursday.

I’m wondering if the Priscilla Cake has anything to do with The Modern Priscilla magazine.

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!

August 4

08-04

Iced Tomato Bouillon
Cold Sliced Tongue
Dinner Rolls
*Jellied Vegetable Ring
Coffee Soufflé
Wafer Crackers
Pineapple Cheese

In 1914 August 4 was a Tuesday.

NortonPineappleCheese-e1363634699709When I first saw “Pineapple Cheese” I thought it might be a sliceable fruit preserve, like damson or quince cheese. Some further research showed that it was, in fact, cheese shaped like a pineapple! In 1809 Lewis M. Norton of Goshen, Connecticut began making these unusual cheeses and shortly thereafter patented the process. The cheddar-style cheese was pressed in a pineapple-shaped mold  and then hung in nets to cure, which gave it a pineapple texture. The outside was painted with linseed oil or even shellack to create a hard rind.

To serve the cheese, it was placed in a holder and the top was cut off. Then the cheese inside the rind was removed with a special scoop.

The pineapple cheese was a popular gift as the  pineapple is a symbol of welcome. It was an extravagant gift too, as it was one of the more expensive cheeses.

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 14

07-14

*Baked Lobster in Shell
Cold Sliced Boiled Tongue
Gherkins
Dinner Rolls
Sliced Peaches and Cream
Berwick Sponge Cake
Toasted Crackers
Cheese
Café Noir

In 1914 July 14 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!

January 15

01-15

Broiled Oysters
Celery
Bread Sticks
*Boiled Calves’ Tongues
Mashed Squash
Riced Potatoes
Lettuce and Cucumber Salad
Saltines
Mince Pie
Cheese
Café Noir

In 1914 January 15 was a Thursday.

Ricing potatoes was a pretty common treatment at this time, which seems to have fallen out of favor. Does anyone use a ricer? I’ve got one on my wish list…

The lettuce and cucumber salad is deceptively simple, but the presentation is everything — alternating leaves of lettuce and slices of cucumber. 
A Chapon. Remove a small piece from end of French loaf and rub over with a clove of garlic, first dipped in salt. Place in bottom of salad bowl before arranging salad. A chapon is often used in vegetable salads, and gives an agreeable additional flavor.” (The Boston Cooking School Cook Book, p. 323)

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!