1904 Dinner Menu: Chicken Bouillon with Soup Balls, Pulled Bread, Scotch Eggs, Sirloin Roast, Potato Puff, Angel Parfait, Marrons in Coffee Sauce
Woman's World Cookbook (1922)
1904 Dinner Menu
Chicken Bouillon, Soup Balls
Pulled Bread
Soft Shell Crabs, Sauce Tartare, Rolls
Scotch Eggs, Olives, Béchamel Sauce
Sirloin Roast
Potato Puff, Savory Carrots
Spring Salad, Cheese (In Good Company)
Angel Parfait, Marrons in Coffee Sauce
Sponge cake
Salted Pecans, Black Coffee
There is a chicken bouillon prepared for invalids, which comes in half-pint cans. It is better than any I have been able to make for well people. Heat it and add just before serving the soup balls.
Soup Balls
White chicken meat
Salt and pepper
Onion juice
Thyme or curry
Yolk of egg
Flour
Chop the white meat of a chicken very fine and season highly with salt, pepper, onion juice and a little thyme or curry; add enough yolk of egg to bind together. Roll into very small balls, shake in a plate of flour till covered and poach in boiling water.
You will find the pulled bread in its perfection at the baker's.
Crabs
Dressed crabs
Salt and pepper
Flour
Lemon for garnish
Sauce Tartare (see below)
Have the crabs dressed at the market, but look them over carefully and wash before cooking. Dry them well, season with salt and pepper, dredge with flour and sauté on both sides. Serve on a hot platter garnished with lemon, and pass Sauce Tartare (see below).
Sauce Tartare
1 cup mayonnaise
2 small sweet-pickled cucumbers
3 olives
A handful of watercress, chopped fine
A few capers
A little onion juice
Stir into a cup of mayonnaise, two small sweet-pickled cucumbers, three olives and a handful of watercress chopped fine; a few capers and a little onion juice.
If you live in that happy valley where you can get a fresh shad for this course, by all means substitute it. Broil it, garnish with quarters of lemon and with the roe, parboiled and boiled brown; rub with butter frequently while over the fire. Many like shad spread with maitre d'hotel butter—the best of butter, lemon and chopped parsley mixed. To many more this fish is synonymous with bones, their natural inheritance; but let us eat them as they are with thankful hearts, hoping for the day when the scientists will present us with boneless shad as they have with seedless oranges. It has been demonstrated that shad can be boned, with patience, practice, know how and a small sharp knife; the writer has yet to see a shad boned that is not a fish spoiled.
Scotch Eggs
6 hard-boiled eggs
1/3 cupful of bread crumbs
1/3 cupful of milk
1 cupful of ham
1 raw egg
Additional bread crumbs
Fat to fry
Parsley to serve
Bacon for garnish
Cook six eggs hard and at the same time keep them tender by leaving in hot water just below the boiling point for one-half hour; cool and remove the shells. Cook to a paste one-third of a cupful of bread crumbs in one-third of a cupful of milk and add one cupful of ham and one raw egg. Cover the eggs with the mixture, roll in crumbs and fry brown in hot fat. Cut in halves lengthwise and send to table on a bed of parsley and garnish with bacon cooked in the manner given below: Slice as thin as possible. Hold the bacon, rind down, and do not try to cut through it you have the required number of slices, then shave all at one time from the rind. Separate the slice and lay on a fine wire broiler, put over a pan and place in a hot oven till the bacon is transparent.
Béchamel Sauce
Lowney's Cook Book (1907)
Maria Willett Howard
2 tablespoons butter
Bit of bay leaf
2 tablespoons flour
½ teaspoon salt
1 teaspoon chopped onion
¼ teaspoon pepper
1 teaspoon chopped carrot
1 cup white stock
Sauté vegetables in butter. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes. A richer sauce is made by adding one half cup cream.
Your "John Anderson" may dote on carving; he may have respect for the symmetry of your table appointments; he may be grace and skill combined and personified; if so, I have no suggestions to offer anent the serving of a roast. We have it carved, at the latest possible moment, and set before the host to be distributed with pleasure to all, more especially perhaps to the host and his opposite. The necessary cutting can be done in the kitchen without greatly changing the appearance of the dish.
Potato Puff
2 cups mashed or riced potatoes
2 tbs butter
1tsp salt
A little white pepper
2 egg whites
Soak old potatoes for several hours and boil in salted water. To two cups of potato mashed or put through a ricer add two tablespoons of butter, one teaspoon of salt and a little white pepper; fold in the whites of two eggs whipped stiff. Bake in a buttered dish. Or dare to serve that almost unheard-of dainty, plain, well-boiled potatoes—Bermudas—and send round a gravy made in the old-fashioned way in the roasting pan. Is there anything much better?
Savory Carrots
New carrots, cut into straws
Salt and pepper
A little onion juice
Generous piece of butter
1 cup fresh green peas
Chopped parsley
Scrape, then cut new carrots into straws. Cook tender in salted water and drain dry. Season with salt, pepper and a little onion juice and return to the kettle with a generous piece of butter and shake till hot and glazed. Pile on a dish in pyramid form, add a cup of fresh green peas well seasoned and sprinkling of chopped parsley.
Simple and apparently very acceptable individual salads of lettuce hearts, sprinkled with celery seed and glazed with French dressing, came next, Roquefort cheese in a dish with a cover was passed at the same time "for them as wanted it"; also cream cheese and white bar-le-duc, with toasted wafers and unsalted butter, a delightful combination.
Angel Parfait
3 egg whites, whipped to a stiff froth
½ cupful of sugar
Water
1 tsp noyan (a type of cheese)
1 pint cream, whipped stiff
Whip whites of three eggs to a stiff froth. Put half a cupful of sugar and same of water into a saucepan on the fire. Stir until the sugar is dissolved, then cook slowly, without touching, till a little dropped into cold water will form a ball when rolled between the fingers. Pour three tablespoonfuls of the boiling hot syrup slowly onto the whipped whites, beating constantly. Add a teaspoonful of noyan, and when cold, a pint of cream, whipped stiff. Mold and pack in a form (with a flat top) for four hours. Vanilla mousse can be used as the base of the dessert, if preferred. M Ronald.
Marrons in Coffee Sauce
½ cupful black coffee
¼ cupful thick cream
2 egg yolks
2 tsp sugar
Brandied marrons (chestnuts)
Heat in a saucepan one-half a cupful of black coffee and one-quarter cupful of thick cream; thicken with the yolks of two eggs and two teaspoons of sugar beaten together. Drain brandied marrons, cut in halves if very large, and add to the sauce while hot, but set away to get cold before either pouring over the parfait or passing with it. Eat with fresh homemade sponge cake. I experimented with a bottle of noisettes in marasquin as a sauce for a parfait with great success not long ago, but at this season the use of all such fol-de-rols presupposes that you have had strawberries for breakfast and luncheon, and crave "the spice of life."
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