Vienna sausage. I used to eat them by the tin.
[QUOTE=mistymage]
You don’t see Waldorf Salads that often anymore.
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[QUOTE=Bayard]
In movies and TV at least, shrimp cocktail used to be the signal that you were in a classy joint. I can’t remember the last time I saw it on a menu or heard of anyone having it.
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[QUOTE=Aspenglow]
Also, Beef Wellington
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I routinely see all of the above at least once every time I’m on a cruise ship.
I had a great uncle that ONLY ate Vienna sausages or other canned meats like SPAM for every single meal. People tried to tell him that he should probably try to vary his diet or he would be dead by the time he was 50. He proved them all wrong though. He dropped dead from heart failure at 57.
Food Network’s definition is a bit more detailed: the fresh vegetables in question are “tiny (or small-cut) spring vegetables, such as peas, asparagus tips and baby carrots.”
Check this out!
Old and older NYC restaurant menus. Some fascinating dishes.
“Ladies are permitted to smoke after 3 PM only.”
http://menus.nypl.org/menu_pages/67791
And check out the prices. Those are “cents”, not “dollars”.
That’s it! My mother doesn’t put onions in her’s (but everyone has a different way of making it). When I was little I always loved watching her do the zapraska (it’s NOT roux, dammit!) and hearing it sizzle.
My mother only makes pierogies once or twice a year since they’re so much work. Even with the rest of us to help. (If you want the homemade ones but don’t want to do so yourself, ask around at local churches – sometimes little old ladies will sell theirs’.)
My daughter’s bringing some that she made today in exchange for some grandchildren watching. Hers are made with potatoes, caramelized onions, and goat cheese. It’s a good deal for me because I’d watch the grand-babies for free, so the pierogies are a bonus.
[Moderating]
Maastricht, we do have a rule here that posts must be in English, or provide a translation if they’re not. While it’s pretty clear what your Tapatalk message is saying, you should probably change your settings so it displays in English, so as to be in compliance with the rule.
[Not moderating]
Wait, pierogis are out of style right now? I’m glad nobody has told my family; I just had some yesterday at our get-together, and brought home a dozen to freeze. Ours are a potato, onion, and cheddar filling, and we boil them until they float then pan-fry them in butter and more onions. My extended family contains a lot of vegetarians, so we never make them with meat.
I hope not! I think we just experienced some thread drift…
Thank you for that link! I provided a link earlier to the LA Public Library menu collection, and this is not only a nice complement to that, but it appears that the New York Public Library collection is much larger. And to be clear, neither one is just local menus, but contain menus from all over the country and elsewhere, plus railroad, steamship, and airline menus. It’s fascinating browsing.
One of the most unexpected finds in the NYPL collection is a United Airlines menu from 1928! This was “The Continental” which was a multi-stop flight from New York to San Francisco which I believe included an overnight stop. Who knew they even served food back then! If the passengers were really lucky they’d be flying in a new Boeing 80, a three-engine biplane that was only introduced in the fall of that year. If they weren’t so lucky, it would be something even older and more rickety! In any case, on this occasion they were served chicken broth with crackers, assorted relishes, mignon of veal, baby lima beans, Bermuda potato, breads, pineapple orange and cream for desert, cheese salad, and “baba au rum” or cheese and crackers, followed by coffee, tea, or milk.
Also, who knew there was such a thing as a “Maitre d’Airline”? 
Well, chiming in separately … I also do historical recreation, and one of the things I had been heavily involved with was cooking … and by that I mean Apicius, European, Middle Eastern and Mongolian … so I regularly work the various recipes in to our daily menu. Yup, I served dolphin fish and polenta, and called it Flipper n Grits =) Our Thanksgiving dinner was a recreation of Jas Townsend and Son’s 17th Century Thanksgiving with the addition of a couple more dishes of more modern cooking in case people wanted something more familiar. [And the picture of the cranberry pie are amazing, it is crystal clear and that perfect cranberry color!] I did do something other than the Durgin Park recipe for Indian Pudding, and had to import suet to make the puddings [because I am mainly too lazy to properly source and prep kidney fat on my own, though I have done it before.]
If you want worked out recipes, you can go to Cariadoc’s page, Stefan’s page, or buy some cookbooks off Cindy Renfrew. I would recommend not to get the Fielding Apicius, get the Flower and Rosenbaum. Hm, just randomly checking, I have probably 35 or so cookbooks/reproductions in my library ranging from the aforementioned cookbooks to stuff published more currently [I have the [Titanic cookbook](https://www.amazon.com/Last-Dinner-Titanic-Menus-Recipes/dp/078686303X) someone mentioned. ]
Multiply by 20 to get today’s prices.
Sorry for the serial posts, but the LA and New York library menu collections are really wonderful resources, and I just wanted to add that when browsing the NYPL collection, which gives the number of dishes offered by each menu, a very small number like a dozen or so is usually a tip-off that it’s a special occasion fixed menu and not a general ordering menu. However some of these special occasions can be quite interesting. There is one from October 18, 1927 “given by the mayor and citizens of Baltimore” in honor of Charles Lindbergh, one of many such occasions that the privacy-inclined Lindbergh had to endure. The governor of Maryland, the Secretary of Labor, and the Mayor of Baltimore were among the speakers, then they wanted to hear from Lindbergh himself.
For that, he got fed fruit cocktail, celery, almonds, olives, fried fillet of sole with tartare sauce, roast chicken with peas and potato, hearts of lettuce with Roquefort cheese dressing, and iced desserts named after him.
I really need some pierogies right now!
Anyone for Jordan almonds and nonpareils?
You know Duke Cariadoc too?
Yup, since the mid 90s =) And Stefan [he camped with us in W10 at SPCA’s camo for about 15 or so years] as well. Both lovely men. I love hanging out in the line at Pennsic Troll when Cariadoc wanders around entertaining with songs and stories. Shows he has a whimsical side as well as a serious side.
Fish sticks? They were frequently featured on lunch-room menus during my elementary/high school years, and we had them frequently during lent. But I can’t remember the last time I even saw them for sale at the grocery store.