1883 Dinner Menu: Vermicelli Soup, Sage & Onion Stuffing, Banana Apple Tart...

1883 Dinner Menu
The Successful HousekeeperShow more

Macaroni, or Vermicelli Soup
Stuffing with Sage and Onion
Beets and Potatoes
Red Cabbage
Banana and Apple Tart

Macaroni, or Vermicelli Soup.
2 small carrots
4 onions
2 turnips
2 cloves
1 tbs salt
Pepper
Marjoram, parsley, thyme
Cooked or uncooked meat
Water
½ lb macaroni or vermicelli
Two small carrots, four onions, two turnips, two cloves, one tablespoonful salt; pepper to taste. Herbs—marjoram, parsley and thyme; any cooked or uncooked meat. Put the soup bones in enough water to cover them; when they boil, skim them and add the vegetables. Simmer three or four hours, then strain through a colander and put back in the saucepan to re-heat. Boil one-half pound of macaroni until quite tender, and place in the soup tureen, and pour the soup over it— the last thing. Vermicelli will only- need to be soaked a short time—not boiled.
Did we eat it? Yes
Would I make it again? Everone else seemed to like it more than I did. I would make it if asked but otherwise no.
Notes: I did not add any meat. I used broth instead of the water. Instead of salt, I used some lemon pepper.

Beets and Potatoes.
Potatoes
Young beets
Salt and pepper
Butter
A little sweet cream or milk
One of the most delicious ways to serve these early vegetables is this: Take new potatoes and young beets, boil until done in separate kettles, then slice into the dish in which they are to be put on the table; first put a layer of potatoes, sprinkled with pepper and salt and little lumps of butter, then a layer of beets, treated in the same way, and so on until the dish is full, then pour over all a very little sweet cream or milk.
Did we eat it? Yes
Would I make it again? Maybe

Red Cabbage
Red cabbage
Butter
Vinegar
A little gravy
Red cabbage sliced, thrown for fifteen minutes into scalding salted water and vinegar, then drained and fried five minutes with butter, and served with a little hot meat gravy.
Did we eat it? Yes
Would I Make it again? Yes

Stuffing with Sage and Onion.
4 large onions
4 fresh sage leaves or 6 dry ones
4 tbs bread crumbs
1 tsp salt
1 tsp mustard
1 tsp sugar
½ tsp pepper
1 large apple
¼ of a nutmeg, grated
Boil four large onions until tender; drain them from the water, and mince them finely with four fresh sage leaves, or six dry ones, four tablespoonfuls of bread crumbs, a teaspoonful of salt, a teaspoonful of made mustard, and a teaspoonful of moist sugar, one- half teaspoonful of pepper, a large apple, pared and cored, and a quarter of a nutmeg, grated, may be added, if approved.
Did we eat it? Yes
Would I make it again? Yes
Notes I used a half of a loaf of bread instead of 4 tbs of bread crumbs.

Banana and Apple Tart.
Pie Crust
Apples
3-4 bananas
Sugar
Melted butter
White sugar to sprinkle
Make crust of fine flour and fresh butter. Make little crust, but make it good. Slice apples fine and put in dish with three or four bananas sliced, only adding sugar and perhaps a little syrup, if you have got it. Cover crust over fruit; brush a little melted butter over top, strew white sugar on and bake twenty minutes or more, as required.
Did we eat it? Yes
Would I make it again? Maybe
Note: Baked longer than 20 minutes.

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