This is a wonderful old menu from the November 1920 issue of McCall’s magazine. There are some charming illustrations here, like the table setting in the middle of the page, with the caption reading “Dewy purple grapes, golden-brown corn, ruddy apples, vine leaves - a charming harvest table.”
On the bottom are pictures of “a tomato with its peel turned back like rose petals,” and “guinea hens ready for the roasting.”
A lot of interesting recipes are presented here, including one that seems like it would go more with Halloween today - “Jack O’ Lantern Canapes.” It is a cute little recipe that I originally thought was intended for children, until I saw that caviar was a part of it:
“Cut stale bread with a round cutter and toast it on both sides. Spread one side with butter and then spread over the butter grated American cheese as yellow as can be had. Make two eyes, nose and a mouth like a Jack o’ Lantern, using pimineto, stuffed olives or caviar. Serve as the first course.”
There are a lot of other nice recipes here - familiar ones with a vintage twist, like Stuffed Celery and Pumpkin Pie; other more unique ones include Halibut Turbans.
And to end the meal, the article reminds the reader that “perfectly made black coffee should always be the grand finale of the feast.”
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