1918 Dinner Menu: Duchess Soup, Fried Halibut, Shredded Potatoes, Hot Slaw, Beefsteak Pie, Irish Moss Blanc-Mange
Woman's World Cookbook (1922)
1918 Dinner Menu
Fannie Merritt Farmer
Duchess Soup
Fried Fillets of Halibut
Shredded Potatoes
Hot Slaw
Beefsteak Pie
Irish Moss Blanc-Mange with Vanilla wafers
Duchess Soup
4 cups White Stock
2 slices carrot, cut in cubes
2 slices onion
2 blades mace
½ cup grated mild cheese
1/3 cup butter
¼ cup flour
1 tsp salt
1/8 tsp pepper
2 cups scalded milk
Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.
Baked Fillets of Bass or Halibut
Bass or halibut
Salt and pepper
Buttered paper
Hollandaise Sauce II (see below)
Cut bass or halibut into small fillets, sprinkle with salt and pepper, put into a shallow pan, cover with buttered paper, and bake twelve minutes in hot oven. Arrange on a rice border, garnish with parsley, and serve with Hollandaise Sauce II.
Hollandaise Sauce II
½ cup butter
½ tbs vinegar or 1 tbs lemon juice
Yolks 2 eggs
¼ tsp salt
Few grains cayenne
Wash butter, divide in three pieces; put one piece in a saucepan with vinegar or lemon juice and egg yolks; place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk. Add second piece of butter, and, as it thickens, third piece. Remove from fire, and add salt and cayenne. If left over fire a moment too long it will separate. If a richer sauce is desired, add one-half teaspoon hot water and one-half tablespoon heavy cream. French Chef
Shredded Potatoes
Potatoes
Fat to fry
Salt
Wash, pare, and cut potatoes in one-eighth inch slices. Cut slices in one-eighth inch strips. Soak one hour in cold water. Take from water, dry between towels, and fry in deep fat. Drain on brown paper and sprinkle with salt. Serve around fried or baked fish.
Hot Slaw
½ cabbage
Yolks of 2 eggs, slightly beaten
¼ cup cold water
1 tbs butter
¼ cup hot vinegar
½ tsp salt
Slice cabbage as for Cole-Slaw, using one-half cabbage. Heat in a dressing made of yolks of two eggs slightly beaten, one-fourth cup cold water, one tablespoon butter, one-fourth cup hot vinegar, and one-half teaspoon salt, stirred over hot water until thickened.
Beefsteak Pie
Leftover broiled steak or roast beef
½ onion
Flour
Salt and pepper
Potatoes
Baking Powder Biscuit (see below)
Cut remnants of cold broiled steak or roast beef in one-inch cubes. Cover with boiling water, add one-half onion, and cook slowly one hour. Remove onion, thicken gravy with flour diluted with cold water, and season with salt and pepper. Add potatoes cut in one-fourth inch slices, which have been parboiled eight minutes in boiling salted water. Put in a battered pudding-dish, cool, cover with baking powder biscuit mixture or pie crust. Bake in a hot oven. If covered with pie crust, make several incisions in crust that gases may escape.
Baking Powder Biscuit
2 cups flour
1 tbs lard
4 tsp baking powder
¾ cup milk and water in equal parts
1 tsp salt
1 tbs butter
Mix dry ingredients, and sift twice.
Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work. Many obtain better results by using bread flour.
Irish Moss Blanc-Mange
1/3 cup Irish moss
4 cups milk
¼ tsp salt
1½ tsp vanilla
Sugar and cream to serve
Soak moss fifteen minutes in cold water to cover, drain, pick over, and add to milk; cook in double boiler thirty minutes; the milk will seem but little thicker than when put on to cook, but if cooked longer blanc-mange will be too stiff. Add salt, strain, flavor, re-strain, and fill individual moulds previously dipped in cold water; chill, turn on glass dish, surround with thin slices of banana, and place a slice on each mould. Serve with sugar and cream.
Swedish Wafers
½ cup butter
½ cup sugar
2 eggs
5 ozs. flour
¼ tsp vanilla
Shredded almonds
Cream the butter, add sugar gradually, eggs slightly beaten, flour, and flavoring. Drop by spoonfuls on an inverted buttered dripping-pan. Spread very thinly, using a knife, in circular shapes about three inches in diameter. Sprinkle with almonds, and bake in a slow oven. Remove from pan, and shape at once over the handle of a wooden spoon.
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