1916 Luncheon Menu: Cream of Tomato Soup, Baked Ham, Duchess Potatoes, Sweet Potato Cones, Royal Palm Salad, Spanish Wafers, Peach Custard
1916 Luncheon Menu
Harriet Warner
Cream of Tomato Soup, Croutons
Baked Ham (Southern Style) with Aunt Ella’s Mustard
Duchess Potatoes
Sweet Potato Cones
Royal Palm Salad
Spanish Wafers
Peach Custard
Coffee
Cream Tomato Soup.
1 pint tomatoes
1 tsp salt
½ saltspoon white pepper
½ tsp soda
1 tbs corn starch
1/3 cup butter
1 quart milk
Whipped cream
Paprika
Croutons
Add soda and seasoning to tomatoes when boiling, add corn starch wet with cold water and boil ten minutes. Strain and add with the butter to the milk already heated in a double boiler. Beat thoroughly and serve at once. Serve with spoonful of whipped cream on which sprinkle paprika. This quantity will serve eight people. Croutons should be served with this.
Southern Baked Ham
Ham
Brown sugar
Bread crumbs
Cloves
Boil a Swift's Premium ham or a good one having at least one inch of fat on outside, until very tender, boiling slowly. When well done, remove from water, remove skin and sprinkle with brown sugar, a few bread crumbs, and press cloves into the fat part. Bake until nicely browned in oven. A ten pound ham will serve fifty people.
Aunt Ella's Mustard.
3 level tbs mustard
1 tsp sugar
½ tsp salt
1 beaten egg
¾ cup weak vinegar
Three level tablespoons of mustard, one teaspoon of sugar, one-half teaspoon salt. Mix and add a beaten egg. After mixing until smooth, add three-fourths of a cup of weak vinegar and cook in a double boiler until thick.
Duchesse Potatoes.
Potatoes
Cream
Milk
Seasoning
Peel potatoes and chop in wooden bowl with chopping knife to cubes a trifle larger than good sized peas. Put in dish and cover with cream and a little milk. For a large dish, use at least a quart of cream having liquid cover potatoes fully one inch. Season well until milk is a little more salty than you like. Cover well and cook two hours, then place on back of stove until ready to serve.
Sweet Potato Cones.
Sweet potatoes
Granulated sugar
Butter
Select long, straight sweet potatoes, pare and cut in halves crosswise, making two cones about three or three and one-half inches long. Boil in salt water until they can be pierced with fork, then roll in granulated sugar and fry in butter on all sides until a golden brown. Serve with cone standing on its base, one for each plate.
Royal Palm Salad.
½ doz. oranges
3 grape fruit
½ lb soft marshmallows
Lemon jello
Lettuce to serve
Cream Dressing (see below)
Chopped nut meats for garnish
Quarter soft marshmallows with scissors. Arrange marshmallows, oranges, and grape fruit in individual moulds, over which pour lemon jello to cover. When ready to serve, turn out on leaf of head lettuce. Add a large teaspoon of our cream salad dressing and garnish with chopped nut meats.
Queen Cream Salad Dressing.
2 tbs flour
2 tbs butter
1 cup milk
3 tbs sugar
1 tsp dry mustard
Salt and pepper
2 eggs
2/3 cup vinegar
Water
Whipped cream
Two tablespoons flour, two tablespoon butter. Mix together and heat in double boiler and add one cup of milk. Stir together three tablespoons of sugar, one teaspoon of dry mustard, salt and pepper, two eggs, two-thirds of a cup of vinegar, and full cup with water. Add to heated mixture, and cook until thick. Beat until cold. In serving add whipped cream.
Peach Custard.
Pie crust
Peaches
Custard (see below)
Whipped cream
Make one crust, fill with peaches cut fine (canned ones may be used if desired) pour over this a sweetened custard made with milk and eggs. Cover all with whipped cream. Cut as you would any pie.
Soft or Boiled Custards.
The Home Science Cook Book (1912)
Mary J. Lincoln and Anna Barrows
1 pint milk
2 eggs or yolks of 3
¼ cup sugar
½ tsp vanilla or ¼ tsp lemon or a few drops almond extract
Scald one pint of milk, beat two eggs or the yolks of three eggs, mix part of the milk with the egg, and then turn back with the remainder of the milk. Cook in a double boiler, stirring constantly until it thickens and the foam disappears from the top. Add one-fourth cup of sugar, strain, cover, and cool. Then flavor with one-half teaspoon of vanilla or one-fourth teaspoon of lemon or a few drops of almond extract.
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