Tag Archives: Fourth of July

Fourth of July Menu, Early 20th Century

The 45 star flag of 1901.(banner)

WhiteHouseCookBook001

The White House Cook Book was first released in 1894, and was updated regularly.

TO THE

WIVES OF OUR PRESIDENTS,

THOSE NOBLE WOMEN WHO HAVE GRACED THE

WHITE HOUSE

DEAR TO ALL AMERICANS,

THIS VOLUME

IS AFFECTIONATELY DEDICATED

BY THE AUTHOR.

In between the recipes and household hints there are portraits of the first ladies…..all of them up to 1900 in this 1901 edition.

There are also menus for the whole  year, of breakfast, dinner, and supper suggestions for each day of a week for each month of the year, as well as special whole day holiday menus.

New Year’s Day has a menu, as does Washington’s Birthday (which includes Washington Pie for dinner, but also English Pound Cake for supper…)

July begins with a

TR flag 1901

FOURTH OF JULY.

BREAKFAST.

Red Raspberries and Cream

Fried Chicken 86.   Scrambled Tomatoes 196.

Warmed Potatoes 186.     Tennessee Muffins 245.

Toast 268.

Coffee 487.

DINNER.

Clam Soup 46.

Boiled Cod 68., with Lobster Sauce 150.

Roast Lamb 136. With Mint Sauce 152.

New Potatoes Boiled 183.

Green Peas 201.    Spinach with Eggs 202.

Cucumbers Sliced 167

Chicken Patties 85

Naple Biscuits 343.  Vanilla Ice-cream 357.

Chocolate Macaroons 358.   Strawberries.

Coffee 437.

 

SUPPER.

Cold Sliced Lamb 134.

Crab Pie 69. Water-cress Salad 168. Cheese Toast 264.

Graham Bread 234.  Sponge Cake 277.

Blackberries. Tea 439.

 

p. 468 White House CB

I was interested to see Green Peas and New Potatoes for the Fourth, as well as Boiled Cod with Lobster Sauce, even though it’s not quite Poached Salmon and Egg Sauce…..

But wait –

are those

MACAROONS

for dessert at dinner?????

Macaroons again? You spend some time with a recipes, and it turns up EVERYWHERE

Although this time in chocolate….

Chocolate Macaroons

PUT three ounces of plain chocolate in a pan and melt on a slow fire; then work it to a thick paste with one pound of powdered sugar and the whites of three eggs; roll the mixture down to the thickness of about one-quarter of an inch; cut it in small, round pieces with a paste-cutter, either plain or scalloped; butter a pan slightly, and dust it with flour and sugar in equal quantities; place in it the pieces of paste or mixture, and bake in a hot but not too quick oven.

  1. Ziemann, Hugo and Mrs. F. L. Gillette. The White House Cook Book. The Saalfield Publishing Co.: New York-Akron-Chicago. p. 353.

45starflag

Can you name the five states that joined the Union in the 20th century?

Talk amongst yourselves…..

Happy Fourth!

 

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Filed under Holiday, New England, Recipe, Summer, Wicked Wayback

HOPE

Hope is a thing with feathers…..

EmilyD

 

I was going through my files and found a recipe  for HOPE cake.

Not dated, not accredited, just a print out. I have no memory of ever  making it….it sounds great, though – Pineapple and orange pound-cake with a cream cheese honey icing….is HOPE Honey-Orange-Pineapple …???Eggs????

Google and discover.

Monday, really Big Fourth Celebrations here in America’s Hometown (that would be Plymouth, not to be confused with all those other America’s Hometowns). Parade with lots of fire trucks and police trucks, all with sirens blaring. Politicians smiling big, waving like the Queen of England, shaking hands; floats with people tossing candies into the crowd. Youth sports teams and other groups of young people, waving their trophies high. Bands, oh those bands. Marching bands, jazz bands, and even rock bands on floats…..and a group from the Priscilla Beach Theatre did a number from A Chorus Line in front of the Grandstand.

pbtchorus line

 

ONE

(Singular Sensation)

Kay and Bunk were there on their red, white and blue bicycles…this image is from another year…..there’s photo another of Bunk at July 4th – Plymouth MA

Bunky and Kay 4July

Cheering, waving.

Dragonflies like crazy all morning. HUGE dragonflies.

The woman seated near me up on Cole’s Hill passed her sunscreen over to me as the morning wore one, Hawaiian Tropics coco-nutty SPF 50 or 70 or 85 – something uber screening for pale Irish skin.Hawaiian tropic several

…..Hawaiian Tropic, an old summer friend, shared by a new friend by location

Milling with the post parade crowd, old friends to catch up with.

Time to head home, buy some OFF and take a little nap to go back for the Phil concert.

july-4th-ply-WATD-2016-phil-concert-full-v3-500x.jpg

Sprayed the OFF on, milled about, kept seeing people I knew, but not able to get up to them before they were lost in the crowd. And it was a crowd. Finally picked a spot where I could see the firework barges in the harbor that didn’t have trees crowding the view overhead AND see the bandstand.

A Bus comes down the blocked off street – the Philharmonic arriving!

They played all the  usual suspects, as well as a Star Trek tribute (50 years since the show first aired) and a tribute to the King – Elvis Presley.

Last number – The 1812 Overture, of course.

And then the fireworks begin.

OOOOOWWW!

AAAAAAHHH!

OOOOOOOOOOOOOOOOOOOOOO!

 

And then – and then a really big display, mostly low down, close to the water.

And I thought to myself,” It almost looks as if the barge is on fire.”

Plymouth-photo---Denise-A--Maccaferri--1--jpg

Denise Maccaferri Photography

july4th 2016

Then nothing.

People around me started saying it was a pretty short show this year and were getting up to leave.

I had to get up so I wouldn’t get trampled by the people climbing up the hill to get to their cars.

Almost every announcement about the fireworks during the day included remarks about how expensive they were, it wasn’t too late to donate…..so a short show WAS a possibility.

I only live a couple of blocks from the waterfront, so I was home lickety-split.

An hour or so late, I found it there really was a fire on the barge.

And thus begins a week of promise that just kept going downhill……

As if Orlando weren’t bad enough, St. Paul, Baton Rouge and then Dallas….too much red blood on too many American streets….

Early this morning a little bird held on the the edge of my window screen,

House_sparrow04

and I thought of Emily Dickinson…Hope is a thing with feathers…..

 

“Hope” is the thing with feathers –
That perches in the soul –
And sings the tune without the words –
And never stops – at all –
And sweetest – in the Gale – is heard –
And sore must be the storm –
That could abash the little Bird
That kept so many warm –
I’ve heard it in the chillest land –
And on the strangest Sea –
Yet – never – in Extremity,
It asked a crumb – of me.
– Emily Dickinson

And I remembered the cake –

A  Cake called HOPE

It was from Tinky Weisblat’s blog  In Our Grandmothers Kitchens to celebrate the Inaugural of Barack Obama back in January of 2009…
Tinky had also e-mailed me on Thursday to ask me to judge in a Pie Contest.

I said YES.

I’ve been to Pudding Hollow before for judging Puddings….and I love Pies
Pudding hollowjudgesweb

Edie Clark on my left; Michelangelo Wescott to my right – was this 5 years ago?

Feathers of hope, wafting this was way and that

 

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Filed under Cake, Holiday, Pie, Recipe, Summer

A Fishy Tale for the Fourth

Now is the time for Salmon.

Salmo salar - Atlantic Salmon

Salmo salar – Atlantic Salmon

Tradition has Abigail Adams making a lovely meal of poached salmon, new pease and potatoes for her darling John back in 1776.

On July 4th.

The Adams, Abigail and John

The Adams, Abigail and John

Or maybe not.

They weren’t in the same city that day….darn those letter writing people of the past so we know where they were on particular days!

Or maybe this whole tradition is a New Nostalgia thing.

At the World’s Fair in 1964 in New York City they were serving  authentic oldie timey food and this meal was one of them. …

but I think it goes back a little further then that, because my Nana made or craved this very same same meal a lot earlier in the 20th century then 1964.

To help make my case:

However, I happen to own a copy of the American Heritage Cookbook published in 1964 and I don’t see a reference to Abigail Adams at all. In my edition it simply says: “From the earliest days it has been a tradition all through New England to serve Poached Salmon with Egg Sauce, along with the first new potatoes and early peas, on the Fourth of July. The eastern salmon began to ‘run’ about this time, and the new vegetables were just coming in.”

– Kendra Nordin, Kitchen Report July 2, 2013 Christian Science Monitor

green peaeAnd this – poached salmon with Egg sauce, new potatoes and early peas – are exactly the meal I helped my Nana cook on a Fourth when she had moved down near us. Or maybe it was when she was in Senior Housing in Mattapan….it was a teeny tiny very modern gallery kitchen with hardly enough room to swing a cat in, which was definitely NOT like any house she had lived in before. Now this Mid-Century kitchen layout is called

vintage

but it’s like Starksy & Hutch vintage, and not vintage vintageTVGuide June 1978So I went over and we poached a piece of salmon, not a whole fish, and made egg sauce (she had this down, but I believe Fannie Farmer was her source) and quickly cooked the peas and potatoes….we might have been drinking TAB…

tab

Was it the saccharin or the cyclamates that forced this off the market?

But poaching a salmon is a feed a crowd type of meal, and if you’re not feeding a crowd,you’ll want something smaller  and kinder to your purse AND since so much Atlantic salmon is now farmed, so is a source of moral and culinary concern, I started using  canned Pacific salmon and  went to a complete and total  B-plan several years ago.

My inspiration was :

I admit - I bought the book for the title.

I admit – I bought the book for the title.

One of the salads in Lettuce In Your Kitchen is with salmon and new potatoes…I added a few fresh peas and topped it with a hard boiled egg and Green Goddess dressing…

And thus a new tradition is born, based on layers of old ones.

So I eat the traditional foods, in a newer way. And think about  Nana and Abigail Adams and Fannie Farmer and wouldn’t it be one terrific table if they were all around it, eating Poached Salmon, Early Peas and New Potatoes.

Egg Sauce I

To Drawn Butter Sauce add two “hard-boiled” eggs cut in one-fourth inch slices.

p. 14

Drawn Butter Sauce

1/3 cup butter 11/2 cups hot water
3 tablespoons flour 1/2 teaspoon salt
1/8 teaspoon pepper

Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces. To be served with boiled or baked fish.

p.11

Farmer, Fannie Merritt. The Boston Cooking-School Cook Book. Boston: Little, Brown, 1918; Bartleby.com, 2000.

Fannie Merritt Farmer

Fannie Merritt Farmer

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Filed under Fish, Holiday, Influencers, Recipe, Summer