Another authentic menu and recipes from 1912, published in the Young Woman’s Journal. This was contributed by Elizabeth Ann Claridge McCune (1862-1924), member of the YLMIA General Board, whose husband Alfred was one of the wealthier men of Mormondom. Alfred had been born in India of English military parents, and perhaps his family had acquired a taste for curry there, perhaps accounting for what seems to me to be an unusual “favorite” for Utah of the early 20th century.
Ox Tail Soup
Curry and Rice
Ox Tail Soup
Two ox tails
One small carrot sliced small
Three sticks celery, cut up
Three tablespoons tapioca
One-half teaspoon powdered summer savory
Three tablespoons shredded cabbage
One turnip cut in cubes
One medium sized onion
Boil the tails three hours the day before. Cool and skim off all grease. Next day add vegetables and cook three hours. At the third hour, add tapioca. Serve with dinner biscuits, to be had at any grocery store.
Curry and Rice
One and a half pounds cold roast beef
One piece of butter and dripping mixed, about size of an egg
Two-thirds of a can of peas
Two tablespoons of Crosse & Blackwell’s Curry Powder
Cut the meat and onion in small pieces. Put butter and dripping in a saucepan, then add meat, onion, and curry powder. Heat and mix thoroughly; then add the peas with their own liquid; salt and pepper to taste. Cook gently for three hours, adding enough water to keep it moist. Crosse Blackwell’s Bengal or Mangoe Chutney to be served with the curry.
Boil about one cup of rice in salted boiling water for twenty minutes; drain in a colander; pour cold water over the cooked rice which will remove all stickiness; then put on the fire and heat. Make little nests of the rice on each plate and place some curry in the center.
Cut the chicken up as for frying; then put butter in the frying pan and cook the chicken until it is a nice golden brown; remove the chicken and put into a deep sauce pan. Add two or three tablespoons of flour to the remaining butter in the frying pan. Mix thoroughly and let brown; then add water until pan is nearly full. Pour this over the chicken and let all cook together until the chicken is nice and tender. Add salt and pepper to taste.
One pint milk scalded
One heaping teaspoon butter
One yeast cake
When milk is nearly cold, add yeast cake and enough flour to make a thin batter and beat for five minutes; then add enough flour to make a soft dough. Salt and sugar to taste. It takes about three hours to rise.
Five apples, cut in slices
Keep in cold place
Mix thoroughly one cup sugar and one round tablespoon corn starch; add three-quarters cup of boiling water; cook ten minutes; then add juice of one-half lemon, juice and rind of one orange. Strain when cool and add one-half cup whipped cream, oranges, apples and bananas alternately, and cover with orange dressing. Sprinkle chopped nuts over if desired.
One pint milk
Scald nearly all the milk, except enough to moisten the cornstarch; then add the well-beaten eggs, and sugar and salt to taste. Line a deep pie tin with pie crust. Pour in the mixture and bake until set. Whip a teacupful of cream; add powdered sugar and lemon extract to taste. When the pie is cold cover with the whipped cream.