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“My Favorite Dinner,” 1912

By: Ardis E. Parshall - September 16, 2010

Several readers have expressed interest in food history and authentic recipes from the past, so I thought you might enjoy this picture of a full dinner, described as “My Favorite Dinner” and contributed to the Young Woman’s Journal by Edith Rossiter Lovesy (1875-1965), of Salt Lake City’s Liberty Stake and a member of the YLMIA General Board.

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Cream of Celery Soup
Saltine Wafers
Dill Pickle, Lettuce Garnish
Rolled Rib Roast Beef
Yorkshire Pudding
Franconia, or Browned Potatoes
Brown Gravy
Corn Fritters
Crisped Lettuce, Cream Dressing
Boston Brown Bread
Cheese Balls
Pumpkin Pie, Whipped Cream

Cream of Celery Soup

Three pieces of celery
Three cups milk
One slice onion
Three tablespoons butter
One tablespoon flour
One-half cup cream, and
Salt and pepper to taste

Cut the celery fine; cook in salted water until tender; this requires about one hour; and then rub through sieve. Scald milk and onion together; remove onion; add milk to celery; thicken with flour; add butter, salt and pepper.

Rolled Rib Roast Beef

Let the roast rest on a rack in a dripping pan, dredge with flour, and sear over the outside in a hot oven, then add salt and pepper and drippings, and cook at a lower temperature until done, basting every ten minutes until done; after a time turn the roast to brown other side. When properly cooked the outside fat is crisp and brown – the lean beneath is brown to depth of one-fourth inch, and the whole interior is very slightly red and juicy. To serve, remove the cords, place the meat resting on one of the ends on the serving dish, and cut in horizontal slices. Garnish the roast with the Franconia potatoes.

Yorkshire Pudding

One cup flour
Two cups milk
One-half teaspoon salt
Four eggs
Level teaspoon baking powder

Sift together the flour, salt, and baking powder; add the milk gradually so as to form a smooth batter, then add the eggs, beaten until stiff and light; turn into a hot pain in which there is about three tablespoons drippings from the beef roast. When well risen in the pan baste with the hot roast beef drippings. Bake fifteen minutes. Cut into squares for serving. Serve with meat and a portion of brown gravy.

Franconia, or Brown Potatoes

Pare the potatoes and parboil about ten minutes in salted water; drain and put on the rack in the pan in which meat is roasting; baste when the meat is basted. They will bake in about forty-five minutes. Medium size potatoes halved make better appearance when served.

Brown Gravy

Place two tablespoons flour in a moderate quantity of beer beef drippings in same pan in which beef has been roasted; thoroughly dissolve, then pour three-fourths quart cold water in same; stir until it thickens; salt and pepper to taste.

Corn Fritters

One can corn
One dozen soda crackers
Three eggs, and
Salt and pepper

Roll the soda crackers fine, mix with corn, salt and pepper; add eggs beaten stiff; drop tablespoonfuls in pan in which there is plenty of hot fat; turn and brown.

Crisped Lettuce

Wash hearts of lettuce; place in cold water to crisp; and drain thoroughly before adding cream dressing.

Cream Dressing

Two eggs
One tablespoon mustard
Three tablespoons sugar
One-half teaspoon salt
Dash of red pepper
Four tablespoons cream
Five tablespoons vinegar
Two tablespoons melted butter

Cook in double boiler. First heat vinegar; add mustard, sugar, salt, pepper and melted butter after these have been thoroughly mixed together; last add the cream and well beaten eggs. Stir well and when it thickens remove and cool. Add one-fourth cup whipped cream before serving.

Boston Brown Bread

Two cups corn meal
One and one-half cups graham flour
One cup white flour
Three-fourths teaspoon salt
One cup cold water
One cup sour milk
Three-fourths cup molasses
Small teaspoon soda
One-half pound raisins

Mix the flour, meal and salt thoroughly, add water and sour milk, and raisins; then the molasses in which the soda has been dissolved. Fill quart buckets or large yeast-powder cans three-fourths full; place greased paper on top, then the lid.

Steam four hours in boiler. Can be made day before serving and resteamed to serve.

Cheese Balls

One cup grated cheese
Whites of two eggs, beaten stiff
Salt and pepper to taste

Mix together the cheese, salt and pepper; then the whites of eggs beaten stiff; shape in small balls; roll in sifted cracker crumbs; and fry in deep fat until puffed. They will cook in less than one minute. This recipe will make about three dozen balls. They should be drained on soft paper, and served on dish with lace paper or doily either at close of dinner with dessert, or with a green vegetable salad before dessert.

Pumpkin Pie

One and one-half cups steamed pumpkin
One cup of milk
One-half cup scalded cream
Two eggs
One-fourth cup sugar
One-fourth cup molasses
One-fourth teaspoon salt
One teaspoon cinnamon
One-fourth teaspoon ginger

Work the steamed pumpkin through sieve to insure perfect smoothness, and add the other ingredients. Bake with pastry bottoms, and serve with whipped cream. Hubbard squash can be substituted for pumpkin; most people prefer it, as there is more flavor to it.



5 Comments »

  1. drool…. Good things you didn’t have inline pictures; I’d be licking the screen.

    Comment by Chad Too — September 16, 2010 @ 6:25 pm

  2. I really think you mean “Beef” drippings in the brown gravy recipe, not “Beer” drippings.

    Comment by Maurine — September 16, 2010 @ 6:44 pm

  3. Cougareat just not satisfactory these days, Chad? And Maurine, you’re probably right — unless, of course, we’re talking Danish Beer drippings. (I’ll fix it.)

    Comment by Ardis E. Parshall — September 16, 2010 @ 7:12 pm

  4. Not since the Navaho Tacos and Taco Salads went away. Poor, misguided Cougareat.
    ;-(

    Comment by Chad Too — September 16, 2010 @ 8:57 pm

  5. Keepa-‘em coming! I love the old recipes! Granted I edge closer toward heart disease and diabetes by just reading them…

    Your blog is like reading reminisce magazine, only free :-)

    Comment by Moniker Challenged — September 17, 2010 @ 11:15 am

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