Old-Fashioned Thanksgiving Dinner Menus & Recipes: The Gilded Age

By Edith Wells

If you were invited to dine at a Thanksgiving Dinner during The Gilded Age what dishes would you be served? Take a tasty trip back in time with these old-fashioned Thanksgiving menus collected from antique cook books ranging from the 1870s to the 1900s. Included with the menus are the old-time recipes to help you recreate these historic dishes. There are classic dishes (Chicken Pies), unique dishes (Mock Biscuit Tortoni) and some of the stranger Thanksgiving recipes no longer found on the modern menu (Creamed Sweetbreads in Ramekins). Choose a simple menu for a small family's Thanksgiving meal, or more elaborate menus for larger celebrations, or mix and match to create the old-fashioned Thanksgiving menu that fits your family. Sprinkled throughout are antique ads and advice from these old-fashioned cook books.

1875 Tomato Gravy
1878 Buttered Peas Cooked in Lettuce Leaves
1881 Crab Croquettes
1882 Shrimp & Celery Stuffed Tomato Salad
1882 Orange & Spice Pumpkin Pie
1882 Walnut Plum Pudding
1883 Potato Puffs
1883 Cider Punch
1884 Roast Ham with Cheese & Bread Crumbs
1886 Apricot Ice Cream
1886 Open Jam Tart
1887 Orange Maraschino Salad
1887 Green Tomato Mince Meat Pie
1887 Quaking Bread Pudding
1889 Chestnut Stuffing with Mushroom & Sausage
1889 Blackfish Au Gratin
1889 Stewed Oyster Plant
1889 Orange Gravy
1892 Liver & Onion French Roll Stuffing
1893 Lemon & Cinnamon Grated Apple Pie
1893 Hickory Nut Macaroons
1894 Galantine of Turkey with Spiced Forcemeat
1899 Parsnip Patties
1900 Mother's Chicken & Oyster Pie with Biscuit Crust

“A dirty kitchen and bad cooking have driven many a husband and son, and many a daughter too, from a home that should have been a refuge from temptation. Bad dinners go hand in hand with total depravity; while a properly fed man is already half saved.”
Practical Housekeeping (1887)

• Language: English
• Publisher: Edith Wells
• Release date: Oct 22, 2023
• ISBN: 9798215910245

Edith Wells

Edith Wells collects and cooks antique recipes. Visit the website for more old-fashioned recipes. The vlog features old-fashioned dessert recipes made paleo, spiced up antique vegetarian recipes, and old-time bean pot recipes. On the blog, you'll find old-fashioned menus for an old-fashioned dinner night, crazy old-time recipes, and antique recipes recreated. Books include: Old-Fashioned Salads, Old-Fashioned Fruit Salads, Old-Fashioned Dinner Menus, and Old-Fashioned Afternoon Tea.

Book preview

Thanksgiving in the Gilded Age

What was Thanksgiving like in the Gilded Age? In this cookbook, you’ll find a collection of antique Thanksgiving menus and recipes from cookbooks published during the 1870s to 1900s. You can create your Gilded Age Thanksgiving a number of ways. Follow a favorite Gilded Age menu or mix and match the antique recipes to put together your own Gilded Age Thanksgiving menu. As with all the recipe collections, you’ll find scattered throughout antique ads, pictures, and advice gathered from the antique cookbooks of this time period.

In most instances the menus and the recipes (along with spelling and original punctuation) from the original cookbooks have been left as is – except when a change is needed for clarity. Often antique cook books do not have an ingredients list before the directions. This book includes an ingredients list for each recipe to make the cook book easier to use.

At times antique cook books will offer a menu but will not provide a recipe for every item on that menu. In the case of a missing recipe, a recipe was either provided from another antique cook book, if found, or a similar recipe from the original cook book was used, if possible. Some dishes were popular Thanksgiving fare and used in many of the Thanksgiving menus such as mashed potatoes or pumpkin pie. To avoid unnecessary repetition we included additional recipes for popular items only if they seemed significantly different and unique.

Though old-fashioned menus use sauces and stocks made from scratch and kitchen utensils like sieves, you may prefer to substitute store bought items and modern appliances. When using products that have likely changed over the years (gelatin, tapioca, macaroni) use current package instructions if different. If you can’t find or don’t want to use a certain ingredient (sardines, liver) but would still like to try the recipe, use something similar as a replacement.

Sometimes old recipes do not give exact measurements or even in some cases exact ingredients. Use your best judgment or preference when in doubt. Some ingredients and measurements may seem unfamiliar. As needed use the guide below:

Old-Fashioned Measurements

1 Coffee Spoon = 1/2 tsp

1 Dessertspoon = 2 1/2 tsp

1 Gill = 1/2 cup

1 Pint = approx. 2 cups

1 Quart = approx. 4 cups

1 Saltspoon = 1/4 tsp

1 Teacup = approx. 3/4 cup

1 Wine Glass = approx. 1 1/2 cups

Please Note: To give the reader a greater feel for the period in history when these antique recipe menus were used, ads and advice taken from antique cook books have been included which include benefits that may be exaggerated or untrue. Ads may advertise products that no longer exist and at prices no longer available. Any advice from these antique ads and cookbooks may be outdated. Some suggestions (such as the use of asbestos products) may even be dangerous. Consult the appropriate expert before using this antiquated advice.

Thanksgiving Dinners

Miss Parloa's Kitchen Companion (1887)

During the week preceding Thanksgiving, the New England housekeeper is a busy woman. All over the country, but especially in New England, men and women look forward to the holiday as a time for going to old homes, a family day. At no other time in the year do so many large family-gatherings take place. It is desirable to preserve the characteristics of the old-fashioned dinner, yet the addition of some comparatively modern dishes improves the meal.

The following bills of fare are as elaborate as need be, and may be reduced to suit the convenience and resources of house-keepers who have no cook to assist them…When many dishes are to be served, the quantity of each may of course be much smaller than when there are only two or three courses.

Mince pies are better for being kept a week after baking. Tarts may be prepared the day before they are wanted. If it be inconvenient to bake the chicken pie on Thanksgiving Day, bake it on the previous day and warm it for the dinner. Vegetables may be prepared for cooking and kept in a cold place. Cranberry jelly may be made, nuts cracked, apples wiped, grapes and pears put in a cold place, raisins and nuts arranged in dishes, turkeys stuffed and made ready for roasting.

Remember that the chief aim is to produce happiness, and that many of the company will not be wholly happy if the mistress of the household must pass a good part of the day in the kitchen. On this account the greater the preparations made in advance the better, so as to relieve the housekeeper of as many duties and as much anxiety as possible on the holiday.

Flower City Cook Book (1891)

"It is not the variety that makes a delightful supper party, but the daintiness of table and service, the excellence of the food that is offered and the general informality of the occasion. Above all, if one is both hostess and maid, plan dishes that can be prepared in advance. Keep everything simple, for nothing so mars the enjoyment of guests than to be conscious of a very busy hostess."

The California Practical Cook Book (1882)

Menus

"Eat slowly for both health and manners."

Practical Housekeeping (1887)

The California Practical Cook Book (1882)

1882 An Ancestral Thanksgiving Breakfast Menu

What to Get for Breakfast

Miss Colbrath

This popular and dainty ancestral Thanksgiving breakfast still holds its place in many families. Its accompaniments are few, as it is a breakfast itself.

Chicken Pie.

Baked Potatoes.

Baked Sweet Apples.

Coffee.

1882 Another Traditional Thanksgiving Breakfast

What to Get for Breakfast

Miss Colbrath

Fricassee Chicken.

A Short Cake.

Baked Potatoes.

Cranberry Sauce.

Coffee.

Ripe Fruit.

1882 A Modern Thanksgiving Breakfast Menu

What to Get for Breakfast

Miss Colbrath

Chicken Pie.

Baked Potatoes.

Warm Biscuit.

Apple Sauce.

Coffee.

1882 Thanksgiving Menu No. 1

The California Practical Cook Book

As a Man Eateth, So is He.

California Oyster Cocktail

Salted Almonds, Olives, Celery

Sweetbread Patties

Roast Turkey, Oyster Dressing, Giblet Sauce

Cranberry Frappe

Succotash

Baked Squash

Candied Sweet Potatoes

Waldorf Salad

Plum Pudding, Hard Sauce

Cheese, Crackers

Coffee

1882 Thanksgiving Menu No. 2

The California Practical Cook Book

As a Man Eateth, So is He.

Fruit Cocktail

Ripe Olives

Stuffed Celery

Creamed Sweetbreads in Ramekins

Roast Turkey, Chestnut Dressing, Giblet Sauce

Cranberry Jelly

Caramel Sweet Potatoes

Stuffed Onions

Molded Spinach

Pumpkin Pie with Whipped Cream

Raisins, Nuts

Mints

Coffee

1882 Thanksgiving Menu No. 3

The California Practical Cook Book

As a Man Eateth, So is He.

Fruit Cocktail

Consommé

Creamed Shrimp in Timbale Cases

Roast Chicken, Celery Dressing

Giblet Sauce

Spiced Apples

Currant Jelly

Mashed Potatoes

Onions, au Gratin

Stuffed Tomato Salad

Chocolate Pudding

Mints

Assorted Nuts

Coffee

1882 Thanksgiving Menu No. 4

The California Practical Cook Book

As a Man Eateth, So is He.

Crabflake Cocktail

Salted Almonds

Chow Chow

Baked Ham, Brown Sauce

Glazed Potatoes

Corn Fritters

Spinach Soufflé

Creamed Celery

Tomato Jelly Salad

Mock Biscuit Tortoni

Lady Fingers

Mints, Raisins

Coffee

1882 Thanksgiving Menu No. 5

The California Practical Cook Book

As a Man Eateth, So is He.

Grape Fruit Cocktail

Green Olives

Salted Almonds

Chicken Pie en Casserole

Currant Jelly

Mashed Potatoes

Onions in Cream

Baked Cream Squash

Stuffed Tomato Salad

Thanksgiving Pudding

Mints

Raisins

Coffee

1882 Thanksgiving Menu No. 6

The California Practical Cook Book

As a Man Eateth, So is He.

Shrimp Cocktail Louis

Curled Celery

Spiced Prunes

Salted Nuts

Roast Leg of Pork, Glazed Apples

Caramel Sweet Potatoes

Cauliflower au Gratin

Combination Fruit Salad, French Dressing

Mince and Pumpkin Pie

Coffee

Mints

1883 Thanksgiving Menu

Thanksgiving, 1883, St. Clair Hotel, Cincinnati.

Hotel Meat Cooking (1884)

Jessup Whitehead

Stewed Oysters

Consommé Royal

Kennebec Salmon, Hollandaise Sauce

Parisian Potatoes

Vol-au-Vent of Sweetbreads

Chicken Croquettes

Roast Beef

Sweet Potatoes

Roast Turkey

Cauliflower

Roquefort Cheese

Mince Pie

Saddle of Venison, Currant Jelly

Lettuce Salad

Crackers

Plum Pudding

Neapolitan Ice-Cream

Cakes

Fruit

Coffee

1887 Thanksgiving Day Breakfast Menu

The Buckeye Cook Book

Estelle W. Wilcox

Grapes

Oatmeal with Cream

Panned Oysters with Toast

Hot Rolls

Broiled Mutton Chops

Raw Potatoes Fried

Flannel Cakes with Maple Syrup or Honey

1887 Thanksgiving Day Supper Menu

The Buckeye Cook Book

Estelle W. Wilcox

Light Biscuit

Shaved Cold Turkey

Currant Jelly

Cheese Sandwiches

Tea Cakes

Apples

Jelly

1887 Thanksgiving Day Dinner Menu

The Buckeye Cook Book

Estelle W. Wilcox

Turtle, Chicken, or Oyster Soup

Baked Fish (if large and fresh)

or

Stewed Cod, Halibut, Salmon (if canned)

Mashed Potatoes

Celery

Roast Turkey

Baked Sweet Potatoes

Lima Beans

Stewed Tomatoes

Onions

Beets

Cranberry Sauce

Cabbage Salad

Green Pickles

Pumpkin Pie

Mince Pie

Plum Pudding

Ice-Cream

Assorted Cakes

Oranges and Grapes

Nuts

1887 Thanksgiving Dinner Menu

Miss Parloa's Kitchen Companion

Oysters in Ice

Thin Slices of Buttered Brown or Graham Bread

Cream-of-Rice Soup

Boiled Turkey, Oyster Sauce

Mashed Turnips

Mashed Potatoes

Plain Celery

Roast Turkey, Giblet Sauce

Chicken Pie

Dressed Celery

Cranberry Jelly

Cauliflower

Squash

Mashed and Browned Potatoes

Lettuce Salad

Thanksgiving Pudding, Wine Sauce

Apple Pie

Squash Pie

Mince Pie

Strawberry Tarts

Crackers, Cheese, Olives

Salted Almonds

Fruit

Coffee

1887 Thanksgiving Dinner Menu

Miss Parloa's Kitchen Companion

Oyster Soup.

Boiled Turkey, Oyster Sauce.

Mashed Potatoes.

Mashed Turnips.

Roast Turkey, Chestnut Sauce.

Chicken Pie.

Celery.

Cranberry Sauce.

Squash.

Potato Puffs.

Sweet Potatoes.

Cauliflower.

Lettuce Salad.

Mince Pie. Squash Pie. Apple Pie.

Cheese.

Apricot Ice-cream.

Cake.

Apples. Oranges. Grapes.

Nuts. Raisins.

1887 Thanksgiving Dinner Menu

Miss Parloa's Kitchen Companion

Consommé.

Oysters à la Poulette.

Roast Turkey, Giblet Sauce.

Cranberry Jelly.

Celery.

Cauliflower au Gratin.

Potato Timbale.

Orange Salad.

Roast Saddle of Venison, Claret Sauce.

Currant Jelly.

Glazed Sweet Potatoes.

Lettuce Salad.

Crackers. Cheese.

Olives.

Wine Jelly.

Charlotte Russe.

Fruit.

Confectionery.

Coffee.

1889 Thanksgiving Breakfast, Lunch & Dinner Menus

The Table

Alessandro Filippini

No game is more highly prized or more eagerly sought after in Europe than our American canvas-back ducks, grouse and wild turkeys. It has become part of our history that during the late war twenty thousand turkeys were shipped by one firm in New York City to supply a Thanksgiving dinner to an army; while at present so plentiful is the supply that but a few days would be required to secure double that number.

Breakfast

Eggs à la Chipolata.

Blackfish au Gratin.

Calf’s-head à la Cavour.

Stewed Oyster-plant.

Preserved Green -gages.

Luncheon

Fried Frogs, Sauce Tartare.

Minced Beef à la Grecque.

Sweet Potatoes, Soufflées.

Pear Tarts.

Dinner

Shrewsbury Oysters.

Giblet à I'Ecossaise.

Mortadella.*

Celery.

Codfish, Egg Sauce.

Lamb Chops à la Robinson.

Croquettes of Macaroni.

Curry of Chicken à I'Éspagnole.

Mushrooms on Toast.

Punch en Surprise.

Roast Turkey, Cranberry Sauce.

Celery Salad.

Mince Pie.

Strachino Cheese.

Coffee.

*Mortadella.—Cut 12 very thin slices from it, dress nicely upon a radish dish and place a few parsley-leaves in the centre.

1890 Thanksgiving Dinner Menu

The Pattern Cook-Book

The Butterick Publishing Company

The following (menu has) been prepared for use in families where an expensive menu would not be possible. Where the cost need not be considered, a caterer is generally engaged, or the number of servants is proportionate to the style of service. (This menu) may readily be served in homes where but one maid is employed, if proper forethought be given as to time, etc.

Oysters on the Half-shell.

Noodle Soup.

Roast Turkey. Giblet Gravy.

Mashed Potatoes.

Mashed Turnips.

Chicken Pie.

Plain Celery.

Cranberry Sauce.

Creamed Onions.

Lettuce Salad.

Suet Pudding with Snow Sauce.

Apple Pie. Pumpkin Pie. Mince Pie.

Fruit.

Coffee.

1891 A Simple Thanksgiving Dinner

How to Cook Vegetables

Mrs. S. T. Rorer

Principal of the Philadelphia Cooking School

Tomato Soup,

Boiled Haddock, Drawn Butter,

French Fried Potatoes,

Roasted Chicken, Giblet Sauce,

Cranberries,

Boiled Rice,

Peas,

Mayonnaise of Celery,

Wafers, Cheese,

Mince Pie,

Pumpkin Custard,

Coffee.

1893 Thanksgiving Menu

Aunt Babette's Cook Book

Blue Points on Shell.

Consommé Julienne.

Bisque of Lobster.

Boiled Black Bass à la Maître d'Hotel

Boiled California Salmon, Sauce Piquante.

Hollandaise Potatoes.

Celery. Olives. Dressed Lettuce.

Chicken Patties.

Boiled Fowl.

Smoked Tongue.

Roast Beef.

Spinach.

Turkey, Chestnut Dressing.

Broiled Quail on Toast.

Sweetbreads, Filet.

French Cream Fritters d'Orange.

Champagne Punch.

Roast Prairie Chicken. Haunch of Venison.

Mallard Duck.

Boned Turkey en Aspic.

Pâté de Foie Gras en Aspic.

Green Peas.

Browned Sweet Potatoes.

Asparagus.

Tomatoes.

English Plum Pudding, Brandy Sauce.

Mince Pie. Pumpkin Pie. Apple Pie.

Fruit Cake.

Cream Puffs. Macaroons. Confectionery.

Neapolitan Ice-Cream.

Wine Jelly.

Mixed Nuts. Raisins. Dates. Figs. Fruit. Cheese.

Cafe Noir.

1894 Thanksgiving Dinner Menu

Mrs. Charles H. Gibson's Maryland and Virginia Cook Book

Oysters on Half Shell.

Mock Turtle Soup.

Sherry.

Wild Turkey Roasted, Cranberry Jelly.

Baked Ham, in American Champagne or good Cider.

Sweet Potatoes.

Cauliflower.

Baked Tomatoes.

Macaroni.

Lettuce Salad, with Toasted Crackers and Cheese.

Mince Pies.

Pumpkin Pudding.

Black Coffee.

Crème de Menthe Cordial.

1895 Thanksgiving Dinner Menu

Smiley's Cook Book and Universal Household Guide

Oysters on the Half Shell

Cream of Celery Soup

Roast Turkey and Cranberry Sauce

Mashed Potatoes

Baked Squash

Stewed Onions

Corn

Celery

Olives, Pickles

Mince Pie, Pumpkin Pie, Cheese

Fruit, Nuts, Raisins

Coffee

1895 Thanksgiving Dinner Menu

The Queen Cook Book

Mrs. William Hart Boyd

First Course.

Blue Points on the Half Shell, Wafers

Second Course.

Consommé

Celery, Olives, Almonds

Third Course.

Fish Soufflé, Puffed Potatoes

Fourth Course.

Roast Turkey Chicken Pie, Parisienne Potatoes

Baked Sweet Potatoes

Creamed Corn or Succotash, Gooseberry Catsup

Cranberry Jam, Pickles

Fifth Course.

Lettuce Salad, Wafers

Sixth Course.

English Plum Pudding with Foaming Sauce

Seventh Course.

Mince Pie, Orange Jelly

Coffee

Eighth Course.

Fruit, Nuts, Raisins

1899 Thanksgiving Menu

Catering For Two

Alice L. James

Raw Oysters.

Roast Turkey.

Mashed Potatoes.

Boiled Onions.

Cranberry Sauce.

Bread and Butter.

Celery, Salted Almonds, or Olives.

Lettuce, if desired.

Cream Cheese and Wafers.

Orange Jelly (ice cold).

Mince Pie.

Pineapple Jardinière.

Coffee.

Cream Candies.

1900 Thanksgiving Dinner Menu

Proteus Club Cook Book

Members of the Proteus Club Des Moines, Iowa

Oysters on Half Shell.

Smelts, with Mayonnaise Dressing.

Baked Turkey—Oyster Dressing, Gravy.

Baked Squash.

Mashed Potatoes.

Fried Parsnips.

Lettuce Salad—French Dressing.

Plum Pudding.

Pumpkin Pie.

Nuts. Raisins.

Cheese. Crackers.

Coffee.

The California Practical Cook Book (1882)

Recipes

"RECIPE FOR CHEERFULNESS.

(The best flavor known to mortals.)

Take two parts of unselfishness, add as much fresh air as can easily be obtained, stir in two hours of beauty sleep, a silver tongue (from the tip of which all spite has been removed), and an eye that looks out on the brighter side of life. Into this mixture throw a pinch of humor and a sprinkle of the essence of romance. The result is cheerfulness warranted to stand the test of time. Where is the mental and moral kitchen which furnishes to life's table this wholesome food. — Miss Mary L. Jackson, Atlanta."

Tested Recipe Cook Book (1895)

Miss Corson's Practical American Cookery and Household Management (1885)

"The ordinary stains upon table-linen yield to warm soapy water. Salt should be thrown upon claret-stains directly they are made, and they should be washed out in clear water when the meal is over. Iron-rust can generally be extracted by using lemon and salt, and then rinsing the cloth. Fruit-stains can be effaced by using a tablespoonful of chloride of lime and a teaspoonful of lemon-juice or vinegar in a quart of cold water; as soon as the stain is washed out, rinse the linen thoroughly in plenty of clean water. Mildew on linen can be removed by soaking it in the solution of lime and lemon-juice, and then rinsing it frequently; if the mildew is obstinate, mix enough powdered starch into soft soap to nearly thicken it, add to it some salt and lemon-juice, cover both sides of the cloth with it, and expose it to the sun, letting it lie upon the grass, and renewing the paste until the stain disappears."

Miss Corson's Practical American Cookery and Household Management (1885)

Cocktails & Salads

1882 Crab Meat Louis

The California Practical Cook Book

As a Man Eateth, So is He.

Crab Meat Louis

2 cups crab

1 cup thick mayonnaise

1/3 cup chili sauce

1 tbs shredded pimento

1 tsp onion juice

Lettuce leaves or cocktail glasses

Stuffed olives for garnish

For each cup of crab allow 1/2 cup of thick mayonnaise. To each cup of dressing add 1/3 cup of chili sauce, 1 tablespoon of shredded pimento, 1 teaspoon onion juice. Arrange crab on crisp lettuce leaves or place in cocktail glasses. Pour the Louis dressing over the crab and garnish with stuffed olives.

"Fish cocktails may be served in long stemmed wine or cocktail glasses or small sherbet cups; fish and fruit cocktails should be served very cold. Each cocktail glass should be set on a small plate and a doily under each glass adds to the general appearance."

The California Practical Cook Book (1882)

1882 Tomato Cocktail Sauce

with Whipped Cream & Mayo

The California Practical Cook Book

As a Man Eateth, So is He.

Louis Cocktail Sauce No. 1

1/3 cup chili sauce or tomato catsup

1/2 cup well-seasoned mayonnaise

1/2 cup whipped cream

1 cup diced lobster, shrimp, or crab

Mix 1/3 cup chili sauce or tomato catsup with 1/2 cup of well-seasoned mayonnaise and 1/2 cup of whipped cream. Add 1 cup of diced lobster, shrimps or shredded crab. Sufficient for 4 persons.

1882 Tomato & Onion Cocktail Sauce

The California Practical Cook Book

As a Man Eateth, So is He.

Louis Cocktail Sauce No. 2

1/3 cup tomato catsup

1/2 cup French dressing

1 tsp onion juice

1 tsp Worcestershire sauce

Mix 1/3 cup of tomato catsup with 1/2 cup of French dressing; add 1 teaspoon onion juice and 1 teaspoon of Worcestershire sauce. To use for flaked fish or shell fish cocktail.

1882 Chow-Chow

The California Practical Cook Book

As a Man Eateth, So is He.

CHOW-CHOW.

1 peck green tomatoes

1 pint salt

12 peppers

6 onions

1 pint vinegar

1 cup horseradish

1 cup cloves and allspice ground together

1 cup white mustard seed

1 cup brown sugar

One peck green tomatoes, sliced into a jar and covered with water, to which add one pint salt, and let stand twenty-four hours; pour off the salt water, add fresh water and let stand an hour or two to drain, then chop the tomatoes with twelve peppers and six onions; put all in a bottle with a pint of vinegar; cover with water, let them come to a scald, stirring while over the fire; drain, put into a jar, add one cup horseradish, one cup of cloves and allspice ground together, one cup white mustard seed, one cup brown sugar, stir well and cover with vinegar.

1882 Tomato Jelly Salad

The California Practical Cook Book

As a Man Eateth, So is He.

Tomato Jelly Salad

1 cup tomato puree.

1/2 sliced onion.

1 cup hot water.

1 bouillon cube.

Bit of bay leaf.

1/2 teaspoon salt.

2 tablespoons vinegar.

2 tablespoons gelatine soaked in 1/2 cup cold water.

1 cup asparagus tips.

Hearts of lettuce and Mayonnaise to garnish.

Simmer first ingredients 15 minutes, remove from fire, add soaked gelatine; strain and chill, then stir until quite thick and add one cup of asparagus tips. Turn into individual molds and chill. Turn out to serve, garnish with hearts of lettuce and Mayonnaise dressing.

1882 Shrimp & Celery Stuffed Tomato Salad

The California Practical Cook Book

As a Man Eateth, So is He.

Stuffed Tomato Salad No. 3

Tomatoes

Salt

1 cup chopped celery

1/2 cup shrimps

1/2 cup asparagus tips

Mayonnaise or French dressing

Sliced stuffed olives for garnish

Peel tomatoes, remove centers, sprinkle with salt and invert. Make a stuffing of cup chopped celery, 1/2 cup shrimps, 1/2 cup asparagus tips; mix with a thick Mayonnaise or French dressing; fill tomatoes; garnish with sliced stuffed olives. Crab, lobster or chicken may be used.

1882 Celery Stuffed Tomato Salad with Lemon

The California Practical Cook Book

As a Man Eateth, So is He.

Stuffed Tomato Salad No. 2

Medium-sized tomatoes

Salt

Celery

Lemon juice

French dressing

Onion juice

Lettuce leaf and Mayonnaise to serve

Peel medium sized tomatoes, scoop out the centers, sprinkle inside lightly with salt and turn upside down to drain and chill. Take the inner stalks of celery and stand in cold water to which a little lemon juice has been added. Prepare the stuffing by cutting celery in small pieces, adding some of the tomato taken from the centers, and cut in dice. Mix with a French dressing seasoned with a little onion juice. Fill tomatoes, set in crisp lettuce leaf, place a spoonful of Mayonnaise on top and serve.

1887 Lettuce Salad

Miss Parloa's Kitchen Companion

Lettuce Salad.

2 heads of lettuce

1 onion

1/4 tsp salt

1/8 tsp pepper

4 tbs olive oil

1 1/2 tbs vinegar

Wash leaf by leaf the tender white leaves of two heads of lettuce, and put them into an ice-chest for an hour or two. A short time before