1914 Dinner Menu: Turkish Pilaf, Hashed Spinach with Egg, Rhubarb Tapioca

Woman's World Cookbook (1922) 

1914 Dinner Menu

Five Cent Meals (1914)

Turkish Pilaf

Hashed Spinach with Egg

Rhubarb Tapioca

Turkish Pilaf

3 cups rice

2 cups meat, chopped and cooked

1½ cups of tomatoes

1½ cups water

Mix rice with tomatoes and water, place alternate layer of the mixture of chopped meat in baking dish, cover with bread crumbs, bake until brown in moderate oven.

Hashed Spinach with Hard Cooked Egg

½ peck spinach

3 tbs drippings

Hard-cooked eggs

Wash spinach very carefully. Cook in boiling salted water until tender, about 30 minutes. Lift the spinach out of the water. Chop and season with 3 tablespoons drippings. Serve in vegetable dish with a border of hard cooked eggs cut into quarter sections. Save the water in which the spinach was cooked for soup, as it contains valuable salts.

Rhubarb Tapioca

4 cups rhubarb

½ cup tapioca

2 cups sugar

Milk

Soak the tapioca overnight in cold water to cover. Drain, add boiling water, and cook until transparent. Add sugar, and rhubarb, peeled and cut into half-inch pieces, and bake until rhubarb is tender. Serve hot or cold with milk. Apple Tapioca is made in the same way.

Preparing the Meal

Soak the tapioca overnight and prepare this dish immediately after breakfast and set it aside to get cold. An hour before meal time, cook the eggs for the spinach, following the directions for hard cooked eggs. Prepare the lamb stew left from Saturday by picking the meat from the bones and chopping it. Make the Pilaf, using this with rice cooked on Saturday, and put in the oven 40 minutes before meal time. Wash the spinach and while it is cooking make the coffee and set the table. Season the spinach, take it up, and arrange the eggs. Serve the Pilaf in dish in which it was baked. Leave the dessert in the ice box until the first part of the dinner is eaten.

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