One Week of Vintage Menus for February
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One Week of Vintage Menus for February

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Here are vintage menus for one week in February. They include meals for breakfast, lunch and supper. These are taken from The Woman's World Calendar Cookbook, 1922, and brought to you by ...

Here are vintage menus for one week in February. They include meals for breakfast, lunch and supper. These are taken from The Woman's World Calendar Cookbook, 1922, and brought to you by http://www.oldfashionedhomemaking.com.

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One Week of Vintage Menus for February One Week of Vintage Menus for February Document Transcript

  • One Week of Vintage Menus for FebruaryHere are breakfast, lunch and dinner menus for one week in February. Theyare taken from The Womans World Calendar Cook Book, 1922. The mealtips from below the menu are also taken from the same book. 1Brought to you by http://www.oldfashionedhomemaking.com
  • BreakfastThere are many ways of introducing different foods into this meal. Takebaking powder biscuits, for instance. They can be very quickly made if the dryingredients are sifted together the night before and the shortening is rubbedinto them. In the morning, one has merely to add the moistening, pat themout on a floured board, shape them, and bake them while the table is beinglaid and other foods are being assembled.They can be served not only hot with butter, with honey, syrup, jam, or jelly,but are particularly good if split open and served with a cream gravy and agarnish of fried salt pork or bacon, with frizzled dried beef, or with flaked saltcodfish heated in a cream gravy.LunchLuncheon or supper are the meals at which left-overs can be utilized to goodadvantage and in which made dishes appear. Take, for instance, the menu forMonday, with its Tomato Bouillon made of left-over canned tomato, a littlecarrot, some onion and some bouillon cubed; the salad made of left-overpotatoes and the crumb griddle cakes containing ground dry bread crumbs.These may be varied by the substitution of similar left-overs in the differentdishes. On Tuesday we have Corn and Lima Bean Soup - again, of left-overs;this might well be supplanted by a Cream of Celery, Pumpkin, or Spinach Soup.As to desserts, the Apple Sauce Cake may be varied by prune or peach cake;the griddle cakes by waffles or hot muffins; the stewed dried peaches by figs,dates, prunes, or apricots; the blanc mange by any tapioca or cornstarch 2Brought to you by http://www.oldfashionedhomemaking.com
  • pudding, the spice cookies with ginger snaps, cream cookies, or peanutcookies; and the dumplings by a cobbler, shortcake, or fruit pie.DinnerThe short ribs of beef may be varied by the use of a pot roast, flank steak, ormeat loaf; the thick oxtail stew by a lamb or a veal stew, or fricassee; the roastspare ribs by ham baked in milk, or fresh roast shoulder of pork; the casseroleof lamb by a casserole or fricassee of chicken, veal, or beef; the old fashionedfish pie by a fish loaf, oyster chowder, or escallop of salmon, or tuna fish; thebaked macaroni Hamburg by meat balls, braised round steak, or veal, or porkchops.For dessert, use warm gingerbread or cereal pudding instead of cottage puffs;snow pudding or jellied fruits instead of cherry Spanish cream; any tapiocadish instead of blanc mange; butterscotch or chocolate pie instead of creamtarts; pineapple of fig and orange fruit cup instead of prune and orange cup;steamed fig or chocolate pudding instead of steamed carrot pineapplepudding; and grape juice or coffee sponge instead of lemon snow pudding. 3Brought to you by http://www.oldfashionedhomemaking.com