Picnic Lunch (c. 1905) ★★★★
Summer is the perfect time for picnics, so I thought I would share this bill of fare for a picnic lunch from a circa 1905 California cookbook. I also decided to include some lemonade with our picnic. It isn't listed in this menu, but it was included in another picnic menu from the same cookbook. Also, I didn't make the salad dressing because I just used mayonnaise.
Overall, it seems like picnic food hasn't changed much over the years!
Veal Loaf: It was good, but I overdid the celery salt just a bit. It's very strong stuff, so you only need a pinch. Other than that it was yummy.
Cheese Sandwiches: Well...it's just mustard and cheese in bread, so....yeah, it was good.
Olive Sandwiches: Mr. Man really liked these, but our olives had apparently gone off, so he threw it out. He said otherwise the sandwich would have been delicious.
Potato Salad: Mr. Man LOVED this. But he loves anything with cayenne, so I wasn't surprised. He practically licked the bowl clean.
Wafers: At first I thought these were super weird and didn't really like them, but the more I ate the better they tasted. They cooked up with domes in the centers and were really spongy like mini pancakes. I am assuming you are supposed to eat these with jam, since the menu says to bring along some jelly. They taste very buttery and are alright on their own, but really delicious with jam.
Overall, a lovely picnic and all the recipes were edible!
(Adapted from The Times Cook Book, No. 2 )
1 1/2 pounds GROUND VEAL or BEEF
1/4 pound BUTTER, softened
1/4 cup CRACKERS, crushed, or BREAD CRUMBS
1/4 cup MILK
1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
2. In a medium bowl, thoroughly mix together ground veal (or beef; I used ground beef), butter, crackers/bread crumbs, milk, egg, and spices to taste.
3. Form the meat mixture into a loaf shape and place in the middle of the lined cookie sheet.
4. Bake the loaf for about 1 hour, basting occasionally with some butter which has been melted with a little water.
1. Butter slices of bread. Fill sandwiches with cheese and mustard.
MAYONNAISE or SALAD DRESSING
1. Dice olives and mix them with enough mayonnaise to spread on the number of sandwiches you want. I think I used about 5 olives and 1 tablespoon of mayonnaise for 1 sandwich.
2. Spread the mixture on crisp lettuce leaves and place between two slices of bread.
12 medium POTATOES
3 tablespoons PARSLEY, minced
3 tablespoons CELERY, minced
2 tablespoons ONION, minced
3 HARD BOILED EGGS, diced
1/2 pint MAYONNAISE or SALAD DRESSING
1. Peel and dice 12 medium potatoes. Boil until tender.
2. In a medium bowl, mix together the remaining ingredients.
2 EGG YOLKS
1 tablespoon BUTTER, softened
4 tablespoons VINEGAR
1 teaspoon SALT
1 teaspoon SUGAR
1 teaspoon MUSTARD
1/2 cup CREAM
1. In a small bowl, beat together the egg yolks and the butter. Mix in the vinegar, salt, sugar, and mustard.
2. Put boiling water in a larger bowl or pot and float the smaller bowl with the dressing in the boiling water. Whisk until it thickens.
3. When the dressing has thickened, take it off the heat and let it cool. Mix in the cream.
1 cup UNSALTED BUTTER, softened
1 cup SUGAR
2/3 cup BUTTERMILK
1 teaspoon BAKING SODA
1/2 teaspoon SALT
1. Preheat the oven to 400F.
2. In a medium bowl, beat together the butter and sugar until combined. Mix in the buttermilk, baking soda, eggs, and salt.
3. Add enough flour to make a soft dough. I think I used 2 cups, or maybe less.
4. Drop teaspoonfuls of batter on a cookie sheet lined with parchment paper and bake for 7 - 10 minutes, or until firm and golden around the edges. Serve with jam if desired.