“I remember the efforts of my father and mother to show me something of the outside world much more clearly than I do those to awaken my interest in books and music. There were little trips, once as far as Cleveland—the whole family—the marvel of the “best hotel,” of new hats and coats and armfuls of toys. There were summers at the farm, only thirty miles away. Best remembered and most enjoyed were the all-day-excursion picnics. No one can understand the social life of a great body of the American people in the latter part of the nineteenth century without understanding the hold the picnic had on them. The Tarbell household took the picnic so seriously that it had a special equipment of stout market baskets, tin cups and plates, steel knives and forks, tin spoons, worn napkins (the paper ones were then unheard of). The menus were as fixed as that for a Thanksgiving dinner: veal loaf, cold tongue, hard-boiled eggs—“two apiece”—buttered rusks, spiced peaches, jelly, cucumber pickles, chowchow, cookies, doughnuts (we called them fried cakes), and a special family cake. And you ate until you were full.”
A cook of roughly the same moment, setting down the same dish.
Tipsy Cake. Small Pastry. Biscuits. Raised Game Pie. Custards, TRIFLE, ORNAMENTED Custards, in glasses. in glasses. Two Roast Fowls, cut up. Two Roast Fowls, cut up. Tongue, ornamented. Prawns. Prawns. Two Boiled Fowls, with Béchamel Sauce. Biscuits. Small Pastry. EPERGNE, WITH FRUIT. Lobster Salad. Lobster Salad. Fruited Jelly. Iced Savoy Cake. Blancmange. Small Ham, garnished. Mayonnaise of Fowl. Charlotte Russe. Fruited Jelly. Lard
Sources: The passage is from Ida M. (Ida Minerva) Tarbell, All in the Day's Work: An Autobiography, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, sheaf stamp.