1900 Dinner Menu: Vegetable Soup, Tenderloin Roll, Browned Potatoes, Creamed Lima Beans, Beet Salad, Raspberry Cream
1900 DINNER MENU
Members of the Proteus Club Des Moines, Iowa
Clear Vegetable Soup.
Tenderloin Roll.
Browned Potatoes.
Lima Beans, Creamed.
Summer Squash.
Beet Salad.
Cheese Wafers.
Raspberry Cream.
Maryland Biscuit.
Coffee.
Vegetable Soup.
2 lbs shin of beef
2 lbs knuckle of veal
5 pints water
1 tp salt
2 young carrots
½ a head of celery
1 small onion
1 turnip
1 cauliflower
Take two pounds of shin of beef and two pounds of knuckle of veal; remove all the fat and break the bones and take out the marrow ; put into a pot with five pints of water; add a teaspoonful of salt, and then cover and let it come to a boil quickly; remove the scum that rises, and set where it will simmer for five hours; one hour before serving, add two young carrots, scraped and cut in slices, half a head of celery, and a small onion cut into squares; in half an hour add one turnip sliced, and in fifteen minutes one cauliflower broken in small pieces.
Tenderloin Roll.
2 pork tenderloins
Dressing seasoned with sage (see below)
Split lengthwise two pork tenderloins and between them put bread dressing seasoned with sage. Wrap with twine and bake one hour. Serve hot or in thin slices cold.
Potato Dressing.
Mashed potatoes
Bread crumbs
Salt and pepper
½ tsp sage
Melted butter
1 onion, cut fine
Mash boiled potatoes; crumb bread and moisten with hot water. Use one-third potatoes to two-thirds bread, pepper and salt to taste, and one-half teaspoon sage. Have in skillet some melted butter with one onion cut fine. Cook a few minutes, then add potatoes, bread and seasoning. Mix thoroughly and cook five minutes.
Browned Potatoes.
Potatoes
2 tbs melted butter or beef drippings
Wash, peel and slice the potatoes into cold water, drain in a colander and drop in a skillet, prepared with two tablespoons melted butter or beef drippings, or one-half of each. Keep closely covered for ten minutes, only removing to stir with a knife, from the bottom, to prevent burning. Cook another ten minutes, stirring frequently until done and lightly browned.
Lima Beans, Creamed.
The Handy Cook Book (1900)
Lima beans
Salt and pepper
Cream or large lump of butter
Shell, wash, and put into boiling water; when boiled tender, drain and season them. Dress with cream, or with a large lump of butter, and let the whole simmer for a few moments before serving.
Summer Squash.
Ladies' Home Cook Book (1896)
Julia MacNair Wright, et al
Squash
Salt and pepper
Butter
Pare, take out the seeds, lay in cold water for half an hour; then put into a pot of boiling water, salted, cook until tender; drain and mash smooth with a little butter, salt and pepper; whip to a creamy pulp, and dish hot.
Beet Salad.
The Hostess of To-day (1899)
Linda Hull Larned
6 large beets
Vinegar
1 cucumber
1 bunch celery
1 tomato
2 or 3 sprigs parsley
½ c. beets, chopped fine
¼ tsp salt
Dash of cayenne
French dressing (see below)
Boil and peel 6 large beets. Cut of ends and scoop out centers leaving wall ½ inch thick. Soak 2 hours in vinegar, drain, and fill with the following mixture: 1 cucumber, 1 bunch celery, 1 tomato, 2 or 3 sprigs parsley, ½ c. beets chopped fine, ¼ tsp salt, and a dash of cayenne. Pour French dressing over all.
French Dressing
Comfort and Economy for Small Households
Alice L. James
1 tbs real cider vinegar
3 tbs olive oil
Generous pinch of salt
Tiny pinch of red pepper
Dusting of black pepper
Mix one tablespoonful of real cider vinegar with three tablespoonfuls of olive-oil, a generous pinch of salt, a tiny one of red pepper, and a dust of black pepper.
Raspberry Cream in Cups.
2 tbs gelatine
Warm water
1 pint plain cream
1 box raspberries
2/3 cup sugar
1 pint whipped cream
Dissolve two tablespoons gelatine in enough warm water to cover it. Mix with one pint plain cream, add one box raspberries, which have been put through sieve, two-thirds cup sugar. Let cool, but not harden, and beat in one pint whipped cream. Serve in cups.
Maryland Biscuit.
1 quart flour
¼ cup lard
½ tsp salt
1 cup cold water
Rub lard and salt in the flour and mix with water to a very stiff dough. Knead ten minutes or until well mixed, then beat hard with biscuit-beater or heavy rolling-pin, turning the mass over and over until it begins to blister and look light and puffy—until pulling off a piece quickly, it gives a sharp, snapping sound. When in this condition, pull off a small piece suddenly, pound into a round biscuit, then pinch off a bit of the top. Turn over and press with thumb, leaving a hollow in the center. Place biscuits some distance apart in the pan, prick with a fork. Bake twenty minutes in quick oven. They should be light, with fine even grain and crack at the edges like crackers.
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