June 30

06-30
Creamed Mushroom Canapés
Boiled Leg of Mutton, Caper Sauce
Mashed Potatoes
Carrots à la Poulette
*Chocolate Soufflé

In 1914 June 30 was a Tuesday.

This menu is almost identical to Family Dinners Menu No. XX in What to Have for Dinner. However, that one has soup instead of canapés and adds a salad and a sauce for the soufflé.

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!

June 9

06-09
Oxtails en Casserole
Mashed Potatoes
Dressed Lettuce
*Walnut Deceits
Baronets
German Toast, Sherry Sauce

In 1914 June 9 was a Tuesday.

I believe Baronets are Baronet Biscuits, made by the National Biscuit Company.Baronet Biscuit

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!

May 26

05-26
Boiled Ham
Mashed Potatoes
Dinner Braids
Asparagus Salad
Steamed Apple Pudding, *Monroe Sauce
Café Noir

In 1914 May 26 was a Tuesday.

I think the Dinner Braids are braided Dinner Rolls.

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!

May 12

05-12
Veal Soufflé, Mushroom Sauce
Baked Potatoes
*Fried Spanish Onions
Tomato Jelly Salad
Cheese Crackers
Sherry Spanish Cream

In 1914 May 12 was a Tuesday.

The soufflé is using up the leftovers from Sunday dinner.

It’s not clear to me if the cheese crackers are crackers with cheese on top, cheese baked in, or just crackers meant to be served with cheese.

I have interpreted the Sherry Spanish Cream to mean make Spanish Cream and for the vanilla or wine flavoring, use sherry.

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!

April 28

04-28
Broiled Shad
Baked Potatoes
Dandelions
Lettuce and String Bean Salad
Toasted Cheese Sandwiches
Pistachio Ice Cream, *Claret Sauce

In 1914 April 28 was a Tuesday.

We saw a savory Claret Sauce served with liver on April 14 and now we have a sweet one to top ice cream.

The Pistachio Ice Cream is a little surprising — there is not a single pistachio in it! It’s just vanilla ice cream with the addition of almond extract and leaf green food coloring. There’s a Pistachio Ice Cream with Peaches coming up in May, which I thought about linking to instead, but there’s no mention of peaches here. That one is made with junket tablets (rennet), instead of a custard, but it also contains no actual nuts, just the same extracts and green food coloring.

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!