1910 Dinner Menu: Carrot and Lentil Soup, Macaroni with Ham au Gratin, Bean Salad, Pineapple Ice, Peach Pie

Woman's World Cookbook (1922) 

 1910 December Dinner Menu 

American Women’s Cook Book (1910)

Carrot and Lentil Soup

Macaroni with Ham au Gratin

Veal Cutlets

Baked Sweet Potatoes

Bean Salad

Pineapple Ice

Peach Pie

Cheese

Coffee

Carrot and Lentil Soup.

4 carrots

2 sliced onions

1 cut lettuce

1 cut chervil

2 ounces butter

2 pints lentils

Crumbs of 2 French rolls

½ teacupful of rice

4 quarts stock

Procure four carrots, two sliced onions, one cut lettuce and chervil; two ounces butter, two pints of lentils, the crumbs of two French rolls, half a teacupful of rice, four quarts of stock. Put the vegetables with the butter in the stewpan, and let them simmer five minutes; then add the lentils, which should have been soaked, all night, and one pint of the stock, and stew gently for half an hour. Now fill it up with the remainder of the stock, let it boil another hour, and put in the crumbs of the rolls. When well soaked, rub all through a tammy. Have ready the rice boiled; pour the soup over this and serve. 

Macaroni with Ham au Gratin

A Book of Original Receipts (1917)
Kathryn Romig McMurray

1½ cups macaroni

½ cold ham, diced

1 cup crumbs

2 cups white sauce

2 tbs grated cheese

Put in macaroni and ham into baking dish. Pour the mixed white sauce and cheese into baking dish. Top with a layer of crumbs and bake in a very slow oven twenty minutes.

Veal Cutlet-Fried

Veal

Salt and pepper

Beaten egg

Cracker dust

Hot butter or pork fat to fry

Tomato sauce

Season the cutlet with salt and pepper, and let stand a few minutes before frying; then dip in beaten egg and then in cracker dust ; fry in hot butter or pork fat; cook slowly until well done. Serve with tomato sauce. 

Baked Sweet Potatoes.

Wash and trim the potatoes, and bake for about an hour. Large ones will require an hour and a quarter to bake well done.

BEAN SALAD

1 quart navy beans

½ lb bacon

Salt and pepper

Sliced onion

Vinegar

Clean navy beans and soak in cold water over night, drain off water and add enough fresh water to cover the beans. Add a half pound of bacon for each quart of beans (measured before soaking) add salt and pepper to suit taste. Boil until beans begin to peel slightly when you blow on them. Place kettle in Cooker for 8 to 10 hours. After taken from Cooker, scatter sliced onions on top and pour vinegar over the whole.

Old Dominion Frozen Fruits.

1 quart fruit

2 cupfuls sugar

1 pint water

½ cupful rich cream

3 egg whites

Take one quart peaches, raspberries or other kind of fruit, as preferred, peeled or stemmed, two cupfuls sugar, one pint water, ½ cupful rich cream, and the whites of three eggs beaten to a stiff froth. If peaches are used, cut rather fine; if berries, mash to a smooth pulp ; stir all together, and freeze into form. 

Fruit Pies.

Rub the plates or tins on which they are to be baked with a very little butter; roll the crust out thin, line the plate, and put in the fruit, being careful not to put in too much, as that would cause the pie to run over. Sweeten to taste, and if the fruit is juicy, stir a little flour through it before putting it in the crust. Berries, cherries, gooseberries, rhubarb, plums, etc., do not need any seasoning, except sugar. Apple and peach pies are improved by placing bits of butter on the fruit before putting on the upper crust. The edge of under crust should be wet with a little flour and water before putting on the upper crust. Pies should be baked in a moderate oven, the usual time being from forty to sixty minutes. 

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