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Title: The Hotel St. Francis Cook Book

Author: Victor Hirtzler

Release date: April 27, 2012 [eBook #39550]

Language: English

Credits: Produced by Melissa McDaniel and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by The
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*** START OF THE PROJECT GUTENBERG EBOOK THE HOTEL ST. FRANCIS COOK BOOK ***

Cover

Transcriber's Note:

Inconsistent hyphenation, accents, capitalization and spelling in the original text have been preserved. Obvious punctuation and spelling errors have been corrected. Page number and spelling inconsistencies between the index and the text have been corrected to agree with the text.

Page 235: word missing before "in a wine glassful"
Page 119: Same recipe called Beef Montpasson and Beef Montbasson

Portrait
Signature

The
Hotel St. Francis
Cook Book

By Victor Hirtzler

Former Chef of Hotel St. Francis
San Francisco

Logo

Published by
THE HOTEL MONTHLY PRESS
JOHN WILLY, Inc.
950 Merchandise Mart
CHICAGO 54

PRINTED IN U. S. A.

Copyright 1919, by Victor Hirtzler.
Printed and Bound in U. S. A.

PREFACE

In this, my book, I have endeavored to give expression to the art of cookery as developed in recent years in keeping with the importance of the catering business, in particular the hotel business, which, in America, now leads the world.

I have been fortunate in studying under the great masters of the art in Europe and America; and since my graduation as Chef I have made several journeys of observation to New York, and to England, France and Switzerland to learn the new in cooking and catering.

I have named my book The Hotel St. Francis Cook Book in compliment to the house which has given me in so generous measure the opportunity to produce and reproduce, always with the object of reflecting a cuisine that is the best possible.

Victor Hirtzler.

1

JANUARY 1

BREAKFAST     LUNCH
  Sliced oranges     Eggs Oriental
  Farina with cream     Tripe and potatoes, family style
  Calf's liver and bacon     Cold ham and tongue
  Lyonnaise potatoes     Celery root, field and beet salad
  Rolls     Port de Salut cheese
  Coffee     Crackers
          Coffee
    DINNER
      Consommé d'Orleans
      Boiled whitefish, Netherland sauce
      Squab pot pie, à l'Anglaise
      Lettuce and tomatoes, mayonnaise
      Savarin Montmorency
      Demi tasse

Eggs Oriental. Put on a plate one slice of tomato fried in butter, on top of the tomato place six slices of cucumber simmered in butter and well seasoned, on top of that one poached egg, and cover with sauce Hollandaise.

Tripe and potatoes, family style. Slice the white ends of six leeks very fine, put in sauce pan with four ounces of butter and simmer for five minutes. Then add a scant spoonful of flour and simmer again. Then add one pound of tripe cut in pieces one inch square, one pint of bouillon, two raw potatoes sliced fine, some chopped parsley, salt and pepper, and one-half glass of white wine. Cover and cook for an hour, or until all is soft.

Boiled whitefish, Netherland style. Boil, and serve on napkin with small boiled potatoes, lemon and parsley. Serve melted butter separate.

Squab pot pie, à l'Anglaise. Roast the squabs and cut in two. Fry a thin slice of fillet of beef on both sides, over a quick fire, in melted butter. Put both in a pie dish with a chopped shallot that was merely heated with the fillet, six heads of canned or fresh mushrooms, one-half of a hard-boiled egg, a little chopped parsley, and some flour gravy made from the roasted squab juice, and well seasoned with a little Worcestershire sauce. Cover with pie dough and bake for twenty minutes. This is for an individual pie; make in the same proportions for a large pie.

Lemon water ice. One quart of water, one pound of sugar, and four lemons. Dissolve the sugar in the water, add the rinds of two lemons and the juice of four lemons. Strain and freeze.

Orange water ice. One quart of water, one pound of sugar, three oranges and one lemon. Melt the sugar in the water, add the juice of the oranges and the lemon, and one drop of coloring. Strain and freeze.

Strawberry water ice. One-half pound of sugar, one pint of water, one pint of strawberry pulp, the juice of one lemon, and coloring. Strain and freeze.

Raspberry water ice. Same directions as for strawberry water ice. Use raspberry pulp instead.

Cantaloupe water ice. Add to one quart of cantaloupe pulp the juice of three lemons and a half pound of sugar. Pass through a fine sieve and freeze.

2

JANUARY 2

BREAKFAST     LUNCH
  Grape nuts with cream     Omelet with oysters
  Kippered herring     Perch sauté, meunière
  Rolls     Browned hashed potatoes
  Coffee     Lobster salad with anchovies
        Floating island
        Napoleon cake
          Coffee
    DINNER
      Little Neck clams
      Codfish chowder
      Planked shad and roe
      Artichokes au gratin
      Hearts of romaine, Roquefort dressing
      Peach Melba
      Caroline cakes
      Coffee

Omelet with oysters. Parboil six oysters, add one spoonful of cream sauce and season well. Make the omelet, and before turning over on platter place the oysters in the center. Serve with light cream around the omelet.

Perch sauté, meunière. Season the fish well with salt and pepper, roll in flour, put in frying pan and cook with butter. When done, put fish on platter, and put a fresh piece of butter in pan, over fire, and allow to become hazelnut color. Pour the butter and the juice of a lemon over the fish, sprinkle with chopped parsley, and garnish with quartered lemons and parsley in branches.

Browned hashed potatoes. Hash three cold boiled potatoes. Melt three ounces of butter in a frying pan, add the potatoes, season with salt and pepper, and fry evenly. When nearly done form in the pan in the shape of a rolled omelet and fry again until well browned on the top. Turn over on platter in the same manner as an omelet, and sprinkle with chopped parsley.

Lobster salad. Take the tails of two boiled lobsters, season with salt and pepper and a teaspoonful of vinegar, and let stand for a half hour, then add one cup of mayonnaise sauce. Put some sliced lettuce in the bottom of a salad bowl, the lobster salad on top, a few nice lettuce leaves around the sides, cover the salad again with mayonnaise, and decorate with hard-boiled eggs, beets and olives.

Lobster salad with anchovies. Same as above. Decorate with fillets of anchovies.

Floating island. Beat the whites of six eggs very stiff, add six ounces of powdered sugar and the inside of a vanilla bean. Mix well. Boil one quart of milk, one-quarter pound of sugar, and the remainder of the vanilla bean, in a wide vessel. Dip a tablespoon in hot water and form the beaten eggs, or meringue, into the shape and size of an egg, and drop into the boiling milk. Dip the spoon in hot water each time so the meringue will not stick. Take off the fire and let stand for a few minutes, turning the floating eggs several times. Then take out of the milk and dress on napkin to cool. Boil the milk again and bind with the yolks of two eggs, strain and cool. Put the sauce in a bowl, or deep dish, and float the "islands" on top. Serve very cold.

3

JANUARY 3

BREAKFAST     LUNCHEON
  Orange Juice     Chicken salad, Victor
  Waffles and honey     Rolls
  Chocolate and whipped cream   Coffee
    DINNER
      Potage Normande
      Fillet of turbot, Daumont
      Sirloin of beef, Clermont
      Endives salad
      Rolled oats pudding
      Coffee

Chicken salad, Victor. Cut the breast of a boiled soup hen or boiled chicken in half-inch squares, add one-half cup of string beans cut in pieces one inch long, a cup of boiled rice, one peeled tomato cut in small squares and one sliced truffle. Season with salt, fresh-ground black pepper, a little chives, chervil, parsley, one spoonful of tarragon vinegar and two spoonsful of best olive oil. Mix well and serve on lettuce leaves.

Potage Normande. Velouté with Julienne of carrots and turnips.

Fillet of turbot, Daumont. Put the fillet in a buttered pan, season with salt and pepper, and add one glass of white wine. Boil six fresh mushrooms in a little water and strain the juice over the fish, or use the juice of canned mushrooms. Cook the fish, remove to platter, and reduce the sauce to glace, then add one pint of sauce au vin blanc (white wine sauce), strain, and before pouring over the fish add two ounces of sweet butter and the juice of one lemon.

Sirloin of beef, Clermont. Roast sirloin of beef, sauce Madère, garnished with tomatoes stuffed with whole chestnuts, and Bermuda onions stuffed with cabbage.

Boiled chestnuts. Cut the chestnut shells with a sharp knife and put on pan in oven for ten minutes. Then peel, put in vessel with a small piece of celery, salt, and cover with water. Boil slowly so they will remain whole when done. Use for garnishing, stuffing, etc.

Tomatoes stuffed with chestnuts. Peel four nice fresh tomatoes, cut off the tops, scoop out the insides, and fill with boiled chestnuts. Put a small piece of butter on top, and put in oven for five minutes. Serve as a garnish, or as an entrée with Madeira sauce.

Boiled cabbage. Cut a head of cabbage in four, trim and wash well. Have a kettle with salt water boiling. Put the cabbage in the kettle and cook until nearly soft, then drain off nine-tenths of the water, add a small piece of ham, or ham bone, and simmer till soft. Remove the ham or bone and prepare the cabbage with cream, or any other style. For stuffing onions, cut the cabbage up, add a little butter, and season with salt and pepper.

Stuffed onions with cabbage. Peel four large Bermuda or Spanish onions. Boil them in salt water until nearly done, then remove from the fire and allow to cool. Take out the inside and fill with cabbage prepared as above. Put the stuffed onions on a buttered dish with a piece of butter on top, and bake in oven.

4

JANUARY 4

BREAKFAST     LUNCHEON
  Hothouse raspberries with cream   Canapé of fresh caviar
  Baked beans, Boston style     Consommé Julienne
  Brown bread     Boiled Salmon, sauce Princess
  Coffee     Corned beef hash with poached eggs
        Escarole salad
        French pastry        Coffee
    DINNER
      Lynn Haven oysters
      Strained chicken okra, in cups
      Cheese straws
      Salted English walnuts
      Fillet of sole, Gasser
      Stuffed capon, St. Antoine
      Asparagus Hollandaise
      Gauffrette potatoes
      Season salad        Coupe St. Jacques
      Assorted cakes        Coffee

Consommé Julienne. The word "Julienne" is a common kitchen term, signifying cut in slender strips, or match shape. For consommé garnish cut "Julienne" style one carrot, one turnip, one leek, a small piece of celery, four leaves of cabbage, and one-half of an onion. Season with a spoonful of salt, and one-half teaspoonful of sugar. Mix well. Put in a well-buttered casserole, cover with buttered paper and the casserole cover, put in oven moderately hot, and allow to simmer slowly. Turn occasionally, using a fork to avoid breaking the vegetables. They should simmer without adding liquid, but should they be too dry, a half cup of consommé may be added. Cook until soft, and drain on a sieve so all the juice will run off. Combine with two quarts of consommé, and before serving add a few peas and some chervil.

Fillet of sole, Gasser. Put four fillets of sole in cold milk seasoned with salt and pepper, and leave for four hours. Then wrap around raw potatoes, cut like a cork, and about three inches long. Let one side extend over the potato, and fasten with a toothpick. Fry slowly in swimming lard until golden brown, then take out, remove the toothpick, push out the potato, and fill the center of the sole with a very thick filling composed of two-thirds Béarnaise sauce and one-third of reduced tomato sauce. Serve on napkin with fried parsley, and tomato sauce, separate.

Boiled salmon, sauce Princess. Boil the salmon, serve the sauce separate. Make the sauce as follows: One pint of Hollandaise sauce, one spoonful of meat extract, and twelve parboiled oysters, thoroughly mixed.

Stuffed capon, St. Antoine. Season the capon well, both inside and out, and put in ice box. Prepare a stuffing as follows: The bread crumbs made from a five-cent loaf of bread, twelve whole boiled chestnuts, three boiled fresh, or canned, apricots, six stewed prunes, three boiled, or canned, pears, and two peaches. Put in a bowl, add an egg and one gill of brandy, and mix well. Fill the capon, wrap a piece of fat pork around it, and put in roasting pan with a carrot, onion, bouquet garni, and three ounces of butter. Put in oven and roast slowly, basting continually until done. Remove the capon to a platter and take off the fat pork. Return the pan to fire and bring to a boil. When the fat is clear drain it off and add to the pan one-half cup of bouillon and one cup of brown gravy. Season, boil, strain and pour over the capon. Garnish with watercress.

5

JANUARY 5

BREAKFAST     LUNCHEON
  Baked apples with cream     Shirred eggs, Mornay
  Fried hominy     Fried smelts, Tartar
  Maple syrup     Broiled spareribs and sauerkraut
  Coffee     Plain boiled potatoes
        American cheese and crackers
        Coffee
    DINNER
      Potage Marquis
      Celery
      Stuffed lobster
      Boiled beef, sauce piquante
      Maître d'hôtel potatoes
      Brussels sprouts and chestnuts
      Spinach, English style
      Savarin Mirabelle
      Coffee

Shirred eggs, Mornay. Put on a buttered shirred egg dish one spoonful of cream sauce, break two fresh eggs on top, season with salt and pepper, cover the eggs with sauce Mornay, sprinkle with grated cheese and bake in oven.

Potage Marquis. Cream of rice with breast of boiled chicken cut in small squares.

Stuffed lobster. Prepare the lobster as for croquettes. Clean the shells and fill with the prepared lobster. Sprinkle the top with cheese and bread crumbs mixed with a small piece of butter, and bake in oven. Serve on napkin with quartered lemon and parsley.

Maître d'hôtel potatoes. Peel and slice two boiled potatoes and put in pan. Season with salt and pepper, cover with thick cream, and boil for a few minutes. Then add two ounces of sweet butter and mix well, being careful not to break the potatoes. Just before serving add the juice of one-half lemon and some chopped parsley.

Boiled Brussels sprouts. Clean and wash the sprouts, boil in salt water till soft. Drain and cool. Be careful that the sprouts remain whole.

Brussels sprouts with chestnuts. Melt three ounces of butter in pan, add two cups of fresh-boiled sprouts, season with salt and pepper, and fry for a few minutes. Then add a cup of fresh-boiled chestnuts, mix well, and serve with a sprinkle of parsley on top.

Boiled spinach. Clean the spinach and wash in four or five waters, as it is difficult to remove the sand. It is sometimes necessary to wash as many as ten times to remove it all. Put a gallon of water and a handful of salt in a pot and bring to the boiling point. Add the spinach, and boil over a very hot fire, so it will remain green. It will require from five to ten minutes, depending upon the tenderness of the spinach. Drain off water and serve plain. Or, cool with cold water, press dry with the hand, and prepare as desired.

Spinach, English style. Add a small piece of butter to plain spinach.

6

JANUARY 6

BREAKFAST     LUNCHEON
  Sliced pineapple     Croquettes Liviannienne
  Waffles     Eggs Beaujolais
  Honey in comb     Camembert cheese and crackers
  Rolls     Coffee
  Coffee      
    DINNER
      Potage Victoria
      Bass, Provençale
      Stuffed lamb chops, Maréchal
      Curried Lima beans
      Château potatoes
      Lettuce salad
      Nectarine ice cream
      Assorted cakes
      Coffee

Croquettes Liviannienne. Mix four leaves of melted gelatine with one pint of mayonnaise and use to bind some crab meat. Cool and form in small croquettes, roll in chopped yolks of hard-boiled eggs mixed with chopped parsley.

Eggs Beaujolais. Poached eggs on toast covered with sauce Colbert.

Potage Victoria. Half velouté of chicken and half purée of tomatoes. Garnish with turnip cut in small squares, string beans cut in half-inch lengths, and a few peas.

Bass, Provençale. Split a bass, remove the bones and skin, put in buttered pan, season with salt and pepper, put some sliced tomatoes and a few small pieces of butter on top, and bake in oven. When done cover with white wine sauce with a few pieces of tomato in it.

Stuffed lamb chops, Maréchal. Broil the lamb chops on one side. Cover that side with force meat of veal quenelles decorated with chopped tongue and truffles, put in buttered pan, cover with buttered paper, and bake in oven for ten minutes. Serve with fresh mushroom sauce. (See veal force meat recipe Jan. 11.)

Macédoine water ice. Two pounds of sugar, three quarts of water, and six lemons. Dissolve the sugar in the water, add the rind of four lemons and the juice of six, strain and freeze. When frozen add one quart of assorted fruit, such as small seedless grapes, stoned cherries, and apricots, strawberries, and pineapple cut in small dices, or any other kind in season, or canned. Before adding the fruit to the water ice put it in a bowl with a little powdered sugar and kirschwasser, and leave for an hour. This will prevent the fruit from freezing too hard.

Normandie water ice. Two pounds of sugar, two quarts of water, and the juice of six lemons. Mix together, add one quart of crabapple pulp and one gill of cognac. Freeze.

Curried Lima beans. Put some boiled Lima beans in a sauce pan and cover with well seasoned curry sauce. Before serving add a small piece of fresh butter and some chopped parsley.

7

JANUARY 7

BREAKFAST   LUNCHEON
 Stewed rhubarb   Consommé favorite
 Boiled eggs   Broiled shad roe, maître d'hôtel
 Dry toast   Mirabeau salad
 Coffee   Lemon pie
     Coffee
  DINNER
   Potage à l'Anglaise
   Fillet of flounder, Meissonier
   Chicken, Valencienne
   Jets de houblons
   Sybil potatoes
   Hearts of romaine
   Macédoine water ice
   Lady fingers
   Coffee

Consommé favorite. Garnish the consommé with asparagus tips cut in small pieces, and chicken dumplings stuffed with goose liver, the size of a large olive. Teaspoons may be used to form the dumplings.

Broiled shad roe, maître d'hôtel. Season the roe well with salt and pepper, roll in olive oil, and broil. Serve with maître d'hôtel sauce, and garnish with quartered lemon and parsley.

Mirabeau salad. Cut in one-inch squares one cucumber, two tomatoes, and one potato. Put in salad bowl separately, cover with vinaigrette sauce. Add one teaspoonful of French mustard in the vinaigrette. Lay anchovies over the top, and a green olive cut in strips, in the middle.

Potage à l'Anglaise. Put in vessel two pounds of lean mutton, and one pound of barley. Cover with water, season with salt, add a bouquet garni, and boil for two hours. Then remove the bouquet and the meat, strain through a fine sieve, add one pint of boiling thick cream, three ounces of sweet butter, and a little Cayenne pepper.

Fillet of flounder, Meissonier. Cook the fillets in white wine. Make a white wine sauce and add a Julienne of vegetables, and pour over the fish before serving.

Chicken, Valencienne. Salt and pepper a jointed chicken and sauté in pan with butter. Put on platter and serve with suprême with truffles and fresh mushrooms, cut in small squares, and quenelles (chicken dumplings), teaspoon size. Garnish with heart-shaped fried crusts of bread.

Coupe St. Jacques. Slice some fresh fruits, such as oranges, pineapple, pears and bananas, and add all fresh berries in season. Put in a bowl with one-quarter pound of sugar, and a small glass of kirschwasser and of maraschino. Let stand for about two hours. Then fill coupe glasses about half full with the fruit, and fill the remainder with two kinds of water ice, raspberry and lemon. Smooth the top with a knife, and decorate with some of the fruit used for filling.

8

JANUARY 8

BREAKFAST   LUNCHEON
 Baked apples   Hors d'oeuvres variés
 Scrambled eggs with parsley   Pilaff à la Turc
 Rolls   Pont l'Évêque cheese
 Coffee   Crackers
     Fruit
     Coffee
  DINNER
   Potage Quirinal
   Fillet of sole, Normande
   Squab en compote
   Artichoke Hollandaise
   Peach ice cream
   Pound cake
   Coffee

Risotto. In a vessel put one chopped onion, two ounces of butter, and the marrow of a beef bone chopped fine; and simmer until the onions are done. Then stir in one pound of rice, and put in oven for five minutes. Then add one and one-half pints of bouillon and a pinch of salt, cover, and place in oven for twenty minutes. Add a half cup of grated cheese before serving.

Pilaff à la Turc. Make a ring of risotto on a round platter, and in center put some well-seasoned chickens' livers, sauté au Madère.

Potage Quirinal. Make in the same manner as purée of game, but use pheasants only. Garnish with Julienne of breast of pheasants, truffles, and some dry sherry. Season with Cayenne pepper.

Fillet of sole, Normande. Cook the fillets "au vin blanc." Garnish individually with mussels, oysters, mushrooms, small Parisian potatoes, and very small fried fish. If small fish are not obtainable cut a fillet of sole in strips one-quarter-inch thick and two inches long, breaded and fry. Before serving place a slice of truffle on top of each piece of sole.

Peach ice cream. One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of peach pulp, and a few drops of peach kernel extract. Put the milk and one-half of the sugar on the fire to boil. Mix the other half of the sugar with the eggs, stir into the boiling milk, and cook until it becomes creamy, but do not let it come to the boiling point after adding the eggs. Remove from the fire, add the cream, pulp and extract, and freeze.

Banana ice cream. Same as the above, except substitute the pulp of six bananas and extract, in place of the peach pulp.

Pineapple ice cream. Add one pint of finely cut pineapple instead of the peach pulp.

Hazelnut ice cream. Roast one-half pound of hazelnuts, pound to a fine paste, mix with a little milk and two ounces of sugar. Use instead of the peach pulp.

Raspberry ice cream. Use one pint of raspberry pulp in place of the peach pulp.

9

JANUARY 9

BREAKFAST   LUNCHEON
 Preserved figs with cream   Omelet with soft clams
 Waffles   Ripe olives
 Coffee   Broiled Spanish mackerel, fine herbs
     Hollandaise potatoes
     Cucumber salad
     German huckleberry pie
     Coffee
  DINNER
   Bisque of California oysters
   Salted pecans
   Frogs' legs, Michels
   Roast pheasant, bread sauce and bread crumbs
   Compote of spiced peaches
   Sweet potatoes, southern style
   Asparagus, Polonaise
   Banana ice cream
   Lady fingers
   Coffee

Omelet with soft clams. Take the bellies of six soft clams and put in pan, season with salt and pepper, add a small piece of butter, and heat through. Mix with two spoonsful of cream sauce. Make an omelet, and garnish with the clams in cream.

Broiled Spanish Mackerel, aux fines herbes. Season the mackerel with salt and pepper, roll in oil, and broil. Prepare a maître d'hôtel sauce with chopped chervil and chives, and pour over the fish. Garnish with quartered lemon and parsley in branches.

Cucumber salad. Slice some iced cucumbers and serve with French dressing. Or: Slice a cucumber and put in salad bowl, salt well and let stand for an hour, then squeeze the salt water out gently, and use dressing desired, as French dressing, Thousand Island dressing, etc. Or: Slice the cucumbers, cover with very thick cream, season with salt and paprika, and just before serving add the juice of one lemon.

Bisque of California oysters. Put one pint of California oysters, with their juice, in a pot and bring to the boiling point. Then skim, and add one pint of cream sauce, one-half pint of milk, a bouquet garni, and boil for ten minutes. Remove the bouquet garni, strain the broth through a fine sieve and return to the pot. Heat a pint of cream and strain into the soup, add three ounces of sweet butter, and season to taste.

Roast pheasant. Pheasant should be kept one week to season, before cooking. Clean, wrap in a slice of fresh lard, and roast in the same manner as chicken. Serve bread sauce and fried bread crumbs separate.

Bread sauce. Boil one cup of milk, add half of an onion, a little salt, one-third of a cup of fresh bread crumbs, and boil for five minutes. Remove the onion, add a piece of butter the size of a walnut, and season with Cayenne pepper.

Bread crumbs. Put in frying pan three ounces of butter and three-quarters of a cup of fresh bread crumbs, and fry until brown. Then drain off the butter and serve the dry crumbs in a sauce boat.

10

JANUARY 10

BREAKFAST   LUNCHEON
 Oatmeal with cream   Oysters Yaquino
 Rolls   Cold assorted meats
 Coffee   Potato salad
     Brie cheese and crackers
     Oolong tea
  DINNER
   Potage Grande Mère
   Cold goosebreast with jelly
   Fillet of sole, royale
   Plain potted squab chicken
   Potatoes à la Reine
   Stuffed fresh mushrooms
   Hearts of romaine salad
   Pineapple ice cream
   Assorted cakes
   Coffee

Oysters Yaquino. Season one dozen oysters on the deep shell, with salt and paprika, put on each a piece of butter and some chopped chives. Place in oven, bake, and serve very hot.

Potage Grande Mère. Take equal parts of leeks, cabbage, onions and celery and cut in very small dices. Put in pot, cover with water, season with salt and pepper, and boil. When soft, add hot milk, and serve.

Fillet of sole, royale. Same as fillet of sole, Joinville.

Potted squab chicken. Prepare the chicken as for roasting. Season well, and put a small piece of fresh butter in each. Place in a sauté pan with butter and a piece of onion, brown well, basting from time to time. When almost done drain off the butter, add a cup of stock and a little brown gravy, and finish roasting. Strain the gravy over the chicken when serving. Serve in a casserole.

Potatoes à la Reine. Mix well, one cup of boiling water, one ounce of butter, and a half cup of flour; cool a little, and add the yolks of two eggs. Mix this dough with equal parts of fresh-boiled potatoes passed through a fine sieve, season with salt and a little grated nutmeg. Take up, with a spoon, in pieces the size of an egg, and drop one by one in warm swimming lard, heating gradually, so the potato will have time to swell (souffle), before becoming a golden brown color. When done, salt, and serve on napkin.

D'Uxelles. Put in flat sauce pan three ounces of butter, one chopped onion, and a slice of ham cut in small dices. Simmer for five minutes. Add the stems of fresh or canned mushrooms chopped very fine, and simmer again for five minutes; then add one-half glass of white wine and reduce. Then add one-half pint of brown gravy and boil for ten minutes. Finally stir in one-half cup of fresh bread crumbs, the yolks of two eggs, and season with salt and Cayenne pepper, and chopped parsley. D'Uxelles is used for garnishing in many ways.

Stuffed fresh mushrooms. Cut the stems from six fresh mushrooms, wash the heads well, season with salt and pepper, and fill with D'Uxelles. Place on a buttered dish, sprinkle with grated cheese, put a piece of butter on the top of each, and bake in a moderate oven.

11

JANUARY 11

BREAKFAST   LUNCHEON
 Grapefruit juice   Pancake Molosol
 Pettijohns with cream   Scotch consommé
 Crescents   Sweetbread patties with cream
 Cocoa   Meringue glacée with raspberries
     Coffee
  DINNER
   Blue Points on shell
   Potage Bagration
   Celery. Ripe olives
   Paupiette of flounder, Bignon
   Roast ribs of beef
   Anna potatoes
   New peas
   Escarole salad
   Bavarois au chocolat
   Assorted cakes
   Coffee

Pancake Molosol. Spread some very thin French pancakes with fresh Russian caviar, roll up, and cut in diamond shapes. Serve on napkin, garnished with leaves of lettuce filled with chopped onions, quartered lemons, and parsley in branches. The pancakes must be fresh.

Scotch consommé. Boil a piece of mutton very slowly in consommé. When done strain the broth, add the mutton, cut in small dices, some brunoise, and some boiled barley.

Sweetbread patties with cream. Cut some parboiled sweetbreads in small dices and simmer a few minutes with a piece of butter. Add a little cream and cream sauce, season with salt and Cayenne pepper, boil for ten minutes. Have some hot patty shells, and fill.

Potage Bagration. Add to cream of chicken some boiled macaroni cut in pieces one-quarter inch in length.

Paupiette of flounder, Bignon. Stuff some fillets with fish force meat. Bread, and fry. Serve tomato sauce separate.

Fish force meat. Quarter pound trimmings of fish chopped fine, passed through sieve, and add one yolk of egg and a tablespoonful of cream. Salt and pepper.

Veal force meat. Quarter pound raw veal chopped fine, passed through sieve; add one raw yolk of egg, salt and pepper, and tablespoonful of cream.

Chicken force meat. Quarter pound raw chicken meat, chopped fine, and passed through sieve. Add one yolk of egg and a tablespoonful of cream. Salt and white pepper.

Anna potatoes. Peel some potatoes to a round shape, about the size of a dollar, and slice very thin, like Saratoga chips. Season with salt and pepper. Melt some butter in a round mould or hot frying pan, and lay the potatoes around the bottom; add layer upon layer until they are about two inches in height. Put some melted butter over them, and bake in a moderate oven for about a half hour. Drain off the butter and turn out upon a napkin on a platter.

Meringue glacée, with raspberries. Fill meringue shells with raspberry ice cream and garnish with fresh raspberries.

12

JANUARY 12

BREAKFAST   LUNCHEON
 Stewed prunes   Eggs Mirabeau
 Boiled eggs   Hasenpfeffer (hare stew)
 Dry toast   Noodles
 Coffee   Coffee éclairs
     Rolls
     Tea
  DINNER
   Consommé d'Artagnan
   Pickles
   New England boiled dinner
   Apple pie
   Coffee

Eggs Mirabeau. Place some stuffed eggs in a buttered shirred egg dish, cover with cream sauce, and bake in oven.

Hasenpfeffer (hare stew). Cut up a hare in three-inch pieces. Save the blood and liver in separate dish. Put the cut up meat in an earthen pot and cover with one-half claret, or white wine, and one-half water. Add one sliced carrot, one sliced onion, a bouquet garni with plenty of thyme in it, salt, and a spoonful of whole black peppers. Let stand for forty-eight hours, then drain, strain the juice, and put the meat on a platter. Put in a pan on the stove one-half pound of butter; when hot add two heaping spoonsful of flour, and allow to become nice and yellow, stirring all the while to prevent its burning. Then add the pieces of hare and simmer for a few minutes; then add the juice and a glass of water or bouillon, bring to the boiling point, cover and let simmer slowly. Parboil and fry in butter one dozen small onions; also cut up one-half pound of salt pork in half-inch squares, and parboil and fry them. When stew is about three-quarters cooked, add the onions, pork, and a can of French mushrooms, and cook until done. Now chop the liver fine, mix with the blood, and stir into the stew just before removing from the fire. Do not let it boil after adding the liver. Season to taste, and serve with a sprinkle of chopped parsley.

Consommé d'Artagnan. In the bottom of a buttered pan place one sliced carrot, one onion, a stalk of celery, a piece of raw ham, a sprig of thyme, one bay leaf, and some pepper berries. On top place three calf's feet, and simmer for a few minutes. Then add one-half glass of white wine and one-half glass of sherry, and three quarts of bouillon or stock. Clarify with the whites of six eggs, bringing to a boil slowly. Cook until the feet are soft. Strain the broth through cheese cloth, cut the calf's feet in small pieces and add to the consommé.

New England boiled dinner. Put a shoulder of salt pork in a pot, cover with water, bring to a boil, and then allow to become cool. Then put the pork in a pot with five pounds of brisket of beef, cover with water, add a little salt, a bouquet garni, three whole turnips, three beets, three carrots and a small head of cabbage. Cook until the vegetables are soft, then remove, and continue cooking the meat until well done. Place the meat on a platter, slice, and place the vegetables around the meat; add some plain boiled potatoes, pour a little of the broth over all, and serve hot.

13

JANUARY 13

BREAKFAST   LUNCHEON
 Stewed rhubarb   Oyster stew
 Broiled finnan haddie   Eggs Gambetta
 Baked potatoes   Mutton chops
 Rolls   French fried potatoes
 Coffee   String beans
     Camembert cheese and crackers
     Coffee
  DINNER
   Potage Venitienne
   Aiguillettes of bass, à la Russe
   Beef steak, Provençale
   Georgette potatoes
   Lettuce and tomato salad
   Fancy ice cream
   Assorted cakes
   Coffee

Oyster stew. Put in a pot six oysters with their own juice, bring to the boiling point, and skim. Then add one cup of boiling milk, one ounce of sweet butter, and salt. Serve crackers separate.

Eggs Gambetta. Dip four cold poached eggs in some beaten eggs, then in bread crumbs, and fry in swimming fat. Place on toast, garnish with boiled calf's brains and sliced truffles, and serve with Madeira sauce.

Potage Venitienne. Beat two spoonfuls of farina, two whole eggs and a half cup of milk together, stir into one quart of boiling consommé, and cook for twelve minutes.

Aiguillettes of bass, à la Russe. Remove the skin from the fillets of bass, and cut in slices (aiguillettes) about one and one-half inches wide and five inches long. Place in a buttered pan, season with salt and pepper, place on each piece three or four round slices of cooked carrots, add half a glass of white wine, cover with buttered paper, and cook slowly. Add some finely cut chervil to some white wine sauce, and pour over the fish.

Beef steak, Provençale. Cook a small sirloin steak sauté in butter, and season well. Cover one-half of the steak with Béarnaise sauce, and the other half with Béarnaise sauce mixed with a little puree of tomatoes. On top of each half place a round potato croquette the size of a walnut, and some Julienne potatoes around the steak.

Béarnaise sauce. Put in a sauce pan six very finely-chopped shallots, a spoonful of crushed white peppers, and a glass of tarragon vinegar, and reduce until nearly dry. Then put the pan in another vessel containing hot water, add the yolks of five eggs and stir in well. Then add one pound of sweet butter cut in small pieces. Stir the butter in piece by piece, and as it melts the sauce will become thick, like mayonnaise. Be careful that the sauce does not become too hot. Salt, strain through cheese cloth, add one teaspoonful of melted meat extract, some chopped fresh tarragon, and a little Cayenne pepper.

Béarnaise tomatée. One cup of thick puree of tomatoes mixed with two cups of Béarnaise sauce.

Choron sauce. Same as Béarnaise tomatée.

14

JANUARY 14

BREAKFAST   LUNCHEON
 Grapefruit juice   Barquette à l'aurore.
 Grape-nuts with cream   Salmon steak with anchovies
 Rolls   Baked potatoes
 Coffee   Cheese cake
     Coffee
  DINNER
   Consommé crème de volaille
   Salted English walnuts
   Frogs' legs, sauté à sec
   Lamb chops, sauce Soubise
   Stewed tomatoes
   Brussels sprouts
   Hearts of romaine
   Meringue Chantilly
   Coffee

Barquette à l'aurore. Small tartelettes filled with Italian salad and covered with pink mayonnaise sauce.

Italian salad. Use equal parts of carrots, turnips, string beans, and roast beef cut in small squares, and of boiled peas. Season with salt, pepper, tarragon vinegar and olive oil, and garnish with beets and flageolet beans.

Pink mayonnaise. Add to two cups of mayonnaise, one-half cup of cold purée of tomatoes.

Consommé crème de volaille. Put some very light chicken force meat (quenelle) in small round buttered timbale moulds, and cook in bain-marie (double boiler). When done, slice thin and serve in hot consommé. (See chicken force meat recipe Jan. 11.)

Cheese cake. One and one-half pounds of cottage cheese, one-half pound of sugar, one-half pound of butter, the yolks of five eggs, one-half pint of milk, the whites of three eggs well beaten, and some vanilla extract. Mix the butter with the sugar, then the cheese, and the yolks of the eggs, one by one. Then add the milk, flour, and vanilla, and finally the beaten whites of eggs should be stirred in very slowly. Pour on pie dish or pan lined with a thin tartelette dough, and bake in a moderate oven.

Sauce Soubise. Parboil six sliced onions, and then pour off the water. Put in vessel with cold water and salt, and boil till done. Drain off the water, pass the onions through a fine sieve, add one pint of cream sauce, mix well, and season with salt and Cayenne pepper.

Soubise (for stuffing crabs, etc.). Slice a dozen onions, put in vessel with cold water and salt, bring to the boiling point, and allow to cool. Then put the onions in a well buttered casserole, add a half-pound of parboiled rice, a little salt, and two ounces of butter. Cover with a buttered paper and the casserole cover, put in oven and cook until soft. Then strain through a fine sieve; put in a vessel and add two spoonsful of thick cream sauce, heat well, and bind with the yolks of four eggs, season with salt and Cayenne pepper, and allow to cool. When cold mix with a spoon, and use as needed.

15

JANUARY 15

BREAKFAST   LUNCHEON
 Broiled Yarmouth bloaters   Grapefruit with cherries
 Lyonnaise potatoes   Scrambled eggs, Turbico
 Corn muffins   Curried lamb with rice
 Coffee   Chocolate éclairs
     Coffee
  DINNER
   Blue Point oysters
   Potage Marie Louise
   Salted hazelnuts
   Fillet of sole, Castelanne
   Squab en compote
   Spinach
   Endive salad, French dressing
   Coupe St. Jacques
   Assorted cakes
   Coffee

Scrambled eggs, Turbico. Mix with six scrambled eggs one-half cup of Créole sauce.

Curried lamb with rice. Cut three pounds of shoulder and breast of lean lamb in pieces two and one-half inches square. Parboil and put on fire in cold water with one carrot, one onion, a bouquet garni, and salt. Boil until the lamb is done; remove the vegetables, and strain the broth. Put in another vessel three ounces of butter, melt, add two spoonsful of curry powder and two of flour, heat, then add a sliced apple and banana fried in butter, and one-half cup of chutney sauce. Boil for twenty minutes. Strain over the lamb, and serve with boiled rice.

Potage Marie Louise. Mix one quart of purée of white beans with one pint of thick consommé tapioca.

Fillet of sole, Castelanne. Put six fillets in a buttered pan, season with salt and pepper, add one-half glass of white wine, cover, and bake in oven for ten minutes. Make on a round platter a border of boiled rice. Place the fillets in the center. Strain the fish broth, mix with Créole sauce, and pour over the fish, completely covering same.

Squab en compote. Prepare four squab as for roasting, except the stuffing. Season well, and put in earthen pot with an onion, carrot, and two ounces of butter. Put in oven and roast well, basting continually so they will retain their juice. To a brown gravy, or sauce Madère, add the following: Eight small onions boiled and fried, eight heads of fresh mushrooms sautéed in butter, eight small boiled French carrots, and two small pickles cut in two. Serve with the squabs.

16

JANUARY 16

BREAKFAST   LUNCHEON
 Oatmeal with cream   Clam broth in cups
 Boiled eggs   Broiled striped bass
 Dry toast   Vogeleier omelet
 Chocolate   Field salad
     Tartelette au Bar le Duc
     Coffee
  DINNER
   Consommé, de la mariée
   Boiled codfish, oyster sauce
   Roast ribs of beef
   Lima beans
   Potato croquettes
   Escarole and chicory salad
   Savarin Montmorency
   Coffee

Vogeleier omelet. Cut a roll in very thin slices, put in omelet pan with two ounces of butter, and fry until crisp. Add eight beaten eggs, with salt, pepper, and plenty of chives, and make into an omelet.

Tartelette au Bar le Duc. Line the moulds with tartelette dough, fill with raw white beans, and bake. When the dough is done remove the beans, and fill the tartelettes with imported Bar le Duc jelly. Decorate with whipped cream.

Consommé de la mariée. Boil one quart of consommé. Put the yolks of four eggs in a soup tureen and stir well, adding the consommé slowly. Season with a little Cayenne pepper.

Oyster sauce. Parboil a dozen oysters in their own juice for two minutes. Then strain the broth through a napkin into one pint of cream or Allemande sauce, add the oysters, and season.

Lima beans. Boil the beans in salt water until soft, drain off, add sweet butter and a little pepper, and simmer for a few minutes. Serve with a sprinkle of chopped parsley.

Peas in cream. Boil the peas in salt water until nearly done. Drain off the water and add just enough thick cream to wet them, and simmer for five minutes. Then add a cup of cream sauce and cook until the peas are very soft. Add a little salt and a pinch of sugar.

Coupe oriental. Slice some fresh fruit, such as oranges, pineapple, bananas, etc., add all kinds of berries in season, and put in a bowl with some sugar and a small glass of kirsch or maraschino. Allow to macerate for a couple of hours. Then fill coupe glasses half way to the top with the fruit, and fill the remainder with vanilla ice cream. Place a strawberry or cherry on top. Cook about one-quarter of a pound of sugar so that it will crack when cold. It will require about 310 degrees. Dip a tablespoon into it and shake it over a stick, to form filé sugar (commonly called spun sugar). Cut this sugar in pieces and form in the shape of a ball, and put on top of the cup before serving.

17

JANUARY 17

BREAKFAST   LUNCHEON
 Baked apples with cream   Pain mane
 Poached eggs on toast   Cold roast beef
 Puff paste crescents   Fresh vegetable salad
 English breakfast tea   Roquefort cheese and crackers
     Coffee
  DINNER
   Potage Andalouse
   Ripe olives
   Fillet of Spanish mackerel, Montebello
   Olivette potatoes
   Leg of lamb, au jus
   Mixed string beans
   Tomato salad
   Vanilla custard pie
   Coffee

Pain mane. Small dinner rolls, split, toasted, and filled with a purée of sweet-and-sour bananas, and garnished with pimentos.

Fresh vegetable salad. For this salad use any kind of fresh vegetables in season, such as string beans, Lima beans, carrots, cauliflower, asparagus, Brussels sprouts, tomatoes, peas, boiled celery, boiled celery roots, spring turnips, Jerusalem artichokes, fresh buttons of artichokes, etc. Place them in separate bouquets in a salad bowl, and use French dressing, or any other dressing desired.

Potage Andalouse. To velouté of beef add some cooked tapioca.

Fillet of Spanish mackerel, Montebello. Put the fillets in a buttered dish, season with salt and a little Cayenne pepper, cover with buttered paper, and bake in oven. Dress on a platter, and cover with sauce Béarnaise tomatée.

Olivette potatoes. Cut potatoes with a Parisian potato spoon to the shape of an olive. Put in a vessel with cold water, bring to the boiling point, and drain. Melt some butter in a sauté pan, add the potatoes, and bake in oven until a nice golden brown. Drain off the butter, and season with salt.

Sweet potatoes, rissolées. Boil some small sweet potatoes. When done peel and put in a pan with butter, and roast until brown. Season with salt.

18

JANUARY 18

BREAKFAST   LUNCHEON
 Baked beans, Boston style   Hors d'oeuvres variés
 Brown bread   Consommé Impératrice
 Omelet with jelly   Beef steak, Foch
 Coffee   Gendarme potatoes
     Lettuce salad
     Meringue glacée au chocolat
     Coffee
  DINNER
   Oysters on half shell
   Crème Maintenon
   Queen olives
   Fillet of sole, Lord Curzon
   Stuffed goose, with chestnuts
   Apple sauce
   Sweet potatoes, rissolées
   Peas in cream
   Cold asparagus, mustard sauce
   Coupe Oriental
   Assorted cakes
   Coffee

Consommé Impératrice. Consommé garnished with small lobster dumplings and asparagus tips in equal parts, and a sprinkle of chopped chervil.

Beef steak, Foch. Use sirloin, tenderloin, or rump steak. Season well, and sauté in butter. Place on a platter and put a thick piece of parboiled beef marrow, with one fried egg, on top. Serve with the pan gravy.

Meringue glacée au chocolat. Fill two meringue shells with chocolate ice cream, place together, and decorate with whipped cream.

Crème Maintenon (soup). Three parts crème à la Reine soup, and one part thick consommé Brunoise.

Fillet of sole, Lord Curzon. Put six fillets in a buttered pan, season with salt and a teaspoonful of curry powder, add one-half glass of white wine, cover with buttered paper, and bake in oven. When done put the fish on a platter, strain the broth into a pint of white wine sauce, add one chopped shallot, one tomato cut in squares, one red pepper, and two fresh mushrooms cut in squares and simmered in butter. Mix, season well, and pour over the fish.

Stuffed goose with chestnuts. Clean a goose, and keep the liver and gizzard. Fill with a chestnut stuffing, put in a roasting pan, salt, add a spoonful of water and place in the oven. The water will soon evaporate and the fat begin to melt. Baste well until the goose is done. Then remove the goose to a platter; save the grease for other purposes; and add to the pan one-half glass of bouillon or stock, and one spoonful of meat extract. Boil for five minutes. Serve the gravy separately. Also serve giblet sauce and apple sauce separately. The goose should be served very hot.

19

JANUARY 19

BREAKFAST   LUNCHEON
 Hothouse raspberries in cream   Consommé in cups
 Scrambled eggs with bacon   Ripe California olives
 Dry toast   Broiled fillet of sole, maître d'hôtel
 Coffee   Cucumber salad
     Deviled turkeys' legs, with chow chow
     Mashed potatoes au gratin
     Brie cheese and crackers
     Coffee
  DINNER
   Potage gentilhomme
   Fish dumplings, cream sauce
   Small tenderloin steak, Florentine
   Romaine salad, Roquefort dressing
   English breakfast tea ice cream
   Assorted cakes
   Coffee

Deviled turkey's legs, with chow chow. Use the legs from a boiled or roasted turkey. Season with salt and pepper, spread some French mustard all over the surface, roll in bread crumbs, and broil; or fry in pan with a piece of butter. When nice and brown dish up on platter, and garnish with large leaves of lettuce filled with chow chow.

Mashed potatoes au gratin. Put some mashed potatoes in a buttered shirred egg dish or pie plate. Sprinkle with grated Parmesan or Swiss cheese, put small bits of butter on top, and bake until brown.

Potage gentilhomme. Potato soup with Julienne of carrots.

Julienne. Julienne is the term used in cooking for vegetables, or any kind of meat, etc., cut in long strips, like matches. Vegetable Julienne should be prepared and cooked as follows: Cut the vegetables in strips, add salt and a very little sugar, put in a well-buttered casserole, cover with buttered paper and the casserole cover. Put in oven and smother until soft. Turn gently once or twice, with a fork, so as not to break the vegetables.

Small tenderloin steak, Florentine. Broiled tenderloin steak, with sauce Madere, or brown sauce. Garnish with risotto, and just before serving garnish the risotto with truffles, ham and tongue cut in small squares.

Roquefort dressing, for salads. For four persons take four ounces of Roquefort cheese, put in salad bowl and mash well with a fork. Add one-half teaspoonful of salt, two pinches of ground black pepper, two tablespoonsful of vinegar, and three tablespoonsful of olive oil. Mix well and pour over the salad. If desired, one teaspoonful of Worcestershire sauce and a pinch of paprika may be added.

English breakfast tea ice cream. Prepare in the same manner as vanilla ice cream. Before freezing add some strong tea made of one ounce of English breakfast tea and one cup of boiling water.

20

JANUARY 20

BREAKFAST   LUNCHEON
 Stewed rhubarb   Eggs Oudinot
 Boiled eggs   Fricassee of veal, with noodles
 Buttered toast   Chocolate profiteroles
 Coffee   Coffee
  DINNER
   Potage McDonald
   Lyon sausage
   Fried chicken, Maryland
   Cheese cake
   Coffee

Eggs Oudinot. Put some stuffed eggs in a shirred egg dish, cover with cream sauce, sprinkle with the chopped yolks of hard-boiled eggs, put a small piece of butter on the top of each, and bake in oven until brown.

Fricassee of veal. Cut five pounds of shoulder and breast of veal in pieces two and one-half inches square, put on fire in cold water, bring to the boiling point, and then cool. Put back in vessel, cover with water, add one carrot, one onion, a bouquet garni, a little salt, and boil until soft. Remove the vegetables and bouquet, and use the broth to make the fricassee sauce. Put in casserole on stove, six ounces of butter, when hot add three-quarters cup of flour, heat through, then add three pints of the veal broth, stir well and boil for ten minutes, then bind with the yolks of three eggs and a cup of cream. Season and strain the sauce over the pieces of veal. Allow to stand five minutes before serving. Noodles, spaghetti, or other paste, should be served, either separate or on the side of plate with the stew.

Noodle dough. Mix one pound of flour with five whole eggs, with a very little or no salt, and a pony of kirschwasser, if desired. Mix well, roll out very thin, and then let the dough become nearly dry. Then cut in strips. Have a vessel on the fire, with about a gallon and a half of boiling water. Add the noodles, and boil for seven minutes over a quick fire, so they will not stick together. Drain off the water and pour two ounces of hot melted butter over the noodles. A little grated nutmeg may be added, if desired. Noodles, like macaroni, may be prepared in many ways.

Chocolate profiteroles. Make some small cream puffs and fill with whipped cream. Place on a deep dish and cover with a sauce made of one pint of water, one-half pound of sugar, and three ounces of cocoa. Boil the water with the sugar, then add the cocoa and stir well. Boil for five minutes.

Potage McDonald. Boil one calf's brains in chicken broth. Make one quart of cream of barley soup, and strain both together through a fine sieve. Put in vessel and add one ounce of sweet butter, and, when melted, serve. Do not let the soup boil after the two have been joined.

Fried chicken, Maryland. Cut up a spring chicken, put in flour, then in eggs, and then in bread crumbs. Season with salt and pepper. Melt three ounces of butter in a frying pan, and when hot add the breaded chicken and fry until golden brown, but be careful not to burn it. It will require about twelve minutes for a young chicken. When done, put on platter with cream sauce over the bottom, and garnish with four corn fritters, four small potato croquettes the size of an ordinary cork, and four strips of fried bacon on top.

21

JANUARY 21

BREAKFAST   LUNCHEON
 Preserved figs   Eggs Mery
 Oatmeal with cream   Roast fresh leg of pork, au jus
 Rolls   Apple sauce
 Cocoa   Spinach
     Swiss cheese
     Crackers
     Coffee
  DINNER
   Petite marmite
   Radishes
   Boiled beef, horseradish sauce
   Boiled potatoes
   Pickled beets
   Apple Charlotte
   Coffee

Eggs Mery. Scramble eight eggs, well seasoned. Just before they are done add one sliced truffle and two sliced pimentos. Serve in croustades.

Roast leg of fresh pork. Put on bottom of roasting pan one sliced carrot, one onion, three bay leaves, six cloves, one spoonful of pepper berries, and a piece of celery. Season the leg of pork with salt and pepper, and a little sage, if desired. Put on top of the vegetables, and place in oven to roast. Baste well. When done take out the pork, remove the fat in the pan, and add to the gravy a cup of stock or bouillon, and one tablespoonful of meat extract. Boil, strain, and season to taste.

Apple Charlotte. Chop six peeled apples and fry in butter with one-quarter pound of sugar, and one-half teaspoonful of ground cinnamon. Line a charlotte mould with slices of white bread cut as thin as possible, and buttered with fresh butter. Fill the mould with the fried apple and bake in oven for twenty-five minutes. Serve with brandy sauce.

22

JANUARY 22

BREAKFAST   LUNCHEON
 Stewed prunes   Canapé of fresh caviar
 Pettijohns with cream   Scrambled eggs with morilles
 Rolls   Planked sirloin steak
 Coffee   Romaine salad
     Camembert cheese
     Crackers
     Coffee
  DINNER
   Consommé Bretonne
   Lyon sausage
   Lobster Thermidor
   Noisettes of lamb, Cendrillon
   Peas au beurre
   Celery mayonnaise
   Apple water ice
   Cakes
   Coffee

Scrambled eggs with morilles. Morilles are a species of mushroom rarely found in the United States. They come principally from Europe in cans, or dried. When fresh ones are used, sauté in butter and mix with the scrambled eggs. When in can, drain off the water, put in sauce pan with a piece of butter, season with salt and pepper, simmer for ten minutes, and add to the eggs. When dried, soak them in cold water over night, wash, and then proceed in the same manner as with the canned ones.

Planked sirloin steak. Broil the steak in the usual manner. When nearly done put on a meat plank, put four slices of broiled tomatoes on top, place four strips of broiled bacon across the tomatoes, and roast in oven for five minutes. Cover with maître d'hôtel sauce, and garnish with Parisian potatoes, parsley in branches, and quartered lemon.

Consommé Bretonne. Make a Julienne of equal parts of celery, onions and leeks, and serve in consommé.

Lobster Thermidor. Cut a live lobster in two lengthwise, sprinkle with olive oil, season with salt and pepper, and put in oven and bake. When done remove the meat from the shell and cut in small squares. Then make a sauce as follows: Chop two shallots, a little parsley and tarragon, add one spoonful of meat extract, or some good meat gravy, and reduce by boiling until nearly dry. Then add one spoonful of dry mustard, one cup of cream sauce, and two ounces of fresh butter. Put some of the sauce in the bottom of the shells, put the lobster in the sauce, and pour the remainder over the top. Sprinkle with grated cheese, and bake in oven until brown.

23

JANUARY 23

BREAKFAST   LUNCHEON
 Poached eggs on toast   Mariniert herring
 Broiled ham   Potato salad
 Rolls   Lemon pie
 Ceylon tea   Coffee
  DINNER
   California oyster cocktails
   Bisque of crabs
   Ripe olives
   Frogs' legs, marinière
   Roast chicken, au jus
   Watercress salad
   Asparagus Hollandaise
   Peach Melba
   Carolines (cakes)
   Coffee

Bisque of crabs. Take two large raw Pacific crabs and put in vessel with cold water, season with salt and a bouquet garni, and boil for one-half hour. Then crack the shells and remove the meat. Use the meat for salad, an entrée dish, or to garnish the soup. Put the shell in a mortar and smash fine. In a vessel put one-quarter pound of butter and the broken shell, and simmer. Then add one pint of the water used to boil the crab, and one pint of milk, and boil for ten minutes. Then add one quart of cream sauce, boil again, and strain through a fine sieve. Put back in pot, add one pint of boiling thick cream, salt and Cayenne pepper, and just before serving add three ounces of sweet butter and one cup of crab meat cut in small pieces.

Cocktail sauce, for oysters (1) One cup of tomato ketchup, one pinch of salt, a little Cayenne pepper, paprika, and celery salt, one teaspoonful of Worcestershire sauce, and one tablespoonful of tarragon vinegar.

(2) One cup of tomato ketchup, one-half teaspoonful of paprika, one spoonful of grated horseradish sauce, salt, one spoonful of Worcestershire sauce, and the juice of one lemon.

Oyster cocktail. Use California oysters, Toke Points, Blue Points, Lynnhavens, Seapuits, or any other kind. Put in an oyster cocktail glass and mix with plenty of cocktail sauce. Set the glass in ice, and serve with lemons cut in half.

Frogs' legs, marinière. Cut the hind legs of two dozen small frogs in two. Put in sauté pan with three ounces of butter, season with salt and pepper, and simmer for five minutes. Then add six chopped shallots and simmer for three minutes. Then one-half glass of white wine and boil until nearly dry. Then add one pint of Allemande sauce, fricassee sauce, or sauce au vin blanc, and boil for five minutes. Serve with a sprinkle of chopped chives and parsley over the top.

24

JANUARY 24

BREAKFAST   LUNCHEON
 Preserved strawberries   Eggs Chipolata
 Finnan haddie in cream   Tripe à la mode de Caën
 Baked potatoes   Chocolate éclairs
 Corn muffins   Coffee
 Coffee  
  DINNER
   Consommé parfait
   Pimentos à l'huile
   Sand dabs, meunière
   Leg of lamb, Boulangère
   Chiffonade salad
   Rolled oats pudding
   Coffee

Eggs Chipolata. Make some shirred eggs and garnish with sauce Madère, to which has been added two small roasted onions, two heads of mushrooms, two small French carrots, three boiled chestnuts, and two very small fried sausages.

Consommé parfait. To one pint of lukewarm consommé tapioca add four raw beaten eggs, put in buttered mould, set in pan in boiling water, and put in moderate oven for ten minutes. Allow to cool, cut in slices, and serve in consommé.

Pimentos à l'huile. This is a plain hors d'oeuvres. Take a can of pimentos, drain off the juice, cut the pepper in four; place on a platter, season with salt and pepper, add one part vinegar and two parts olive oil, and sprinkle with chopped parsley.

Leg of lamb, Boulangère. Season a leg of lamb with salt and pepper, and rub with garlic and butter. Put in roasting pan with a cup of water and a bouquet garni. Slice two large onions very fine, also six raw potatoes the size of a silver dollar, mix, season with salt and pepper, and place around the leg of lamb. Put small pieces of butter on top, put in oven, and baste the meat only. It will require about one and one-quarter hours to cook. Do not disturb the potatoes while cooking. When done remove the bouquet garni, and serve the meat and potatoes very hot, with chopped parsley on top.

Rolled oats pudding. Boil one pint of milk with half of a split vanilla bean; add two ounces of rolled oats and two ounces of sugar, and cook for about ten minutes. Remove from the fire. Separate the yolks and whites of four eggs, add the yolks to the rolled oats and mix well. Beat the whites very hard with a whip, and add to the batter lightly. Put in buttered pudding mould and bake in bain-marie (hot water bath) for about thirty minutes. Take out of mould and serve with vanilla cream sauce.

Vanilla cream sauce. Boil one pint of milk with one-quarter of a split vanilla bean. Mix one-quarter of a pound of sugar with two eggs and one spoonful of sifted flour. Pour the boiling milk over this mixture, and put back on the fire, stir well, and allow to become thick. Then add one cup of cream, strain and serve.

Cream sauce (sweet—quick). One pint of cream, two ounces of sugar, and some flavoring. Mix well, and serve hot or cold.

25

JANUARY 25

BREAKFAST   LUNCHEON
 Oatmeal with cream   Hors d'oeuvres variés
 Boiled eggs   Clam broth in cups
 Dry toast   Cheese straws
 Coffee   Broiled lamb chops
     French fried potatoes
     Cold artichokes, mustard sauce
     Apple pie
     Coffee
  DINNER
   Chicken okra
   Queen olives
   Fillet of sole, Rose Caron
   Vol au vent, Toulouse
   Roast saddle of venison
   Purée of chestnuts
   Peas au cerfeuil
   Sweet potatoes, Southern style
   Lettuce salad
   Omelette soufflé à la vanille
   Coffee

Fillet of sole, Rose Caron. Skin the four fillets of one large sole and place on a buttered pan. Put on top of each, three slices of cooked lobster, season with salt and paprika, add one-half glass of white wine, cover with buttered paper, put in oven and cook for twelve minutes. Remove the fillets to a platter, taking care that the lobster does not fall off. To the gravy in the pan add one pint of white wine sauce and boil for ten minutes, then add two tablespoonsful of écrevisse butter, and strain the sauce over the fish. Heat in sherry wine sixteen slices of truffles, and put four on top of each fillet, after the sauce has been added. Garnish with fleurons.

Sweet potatoes, Southern style. Peel and slice some boiled sweet potatoes and put in buttered shirred egg dishes, or pie plates. Add a little salt, molasses and maple syrup, sprinkle with powdered sugar, put some small bits of butter on top, and bake in oven until brown.

Vol au vent, or patty shells. Take some puff paste, with six turns, and roll out to about one-quarter inch in thickness. With a round pastry cutter about three inches in diameter, cut the paste. Then moisten with egg, and with the tip of a small knife trace a ring on each patty about one-half inch from the edge. Bake in a hot oven for about twenty minutes. Take out of the oven and with the knife point lift off the center cover within the traced circle, and empty of the uncooked paste inside.

Garniture Toulouse. Cut the garnishing to agree with the size of the patty. For the size described above cut in pieces about one-half inch square. For larger patties cut from an inch to an inch and a half square. Use the boiled breast of chicken, sweetbreads boiled in chicken broth, and French mushrooms in equal parts, one-half of a sliced truffle to each person, three chicken dumplings, teaspoon size cut in two, rooster kidneys and rooster combs. Mix well, and stew in a sauce Allemande made of chicken broth and well seasoned. Fill the hot patty shells and serve on platter, garnished with parsley in branches.

26

JANUARY 26

BREAKFAST   LUNCHEON
 Waffles   Grapefruit with sherry
 Honey in comb   Mixed grill
 Coffee   Cup custard
     Lady fingers
     Coffee
  DINNER
   Purée Crécy
   Radishes
   Bouillabaisse Marseillaise
   Roast leg of mutton, currant jelly
   String beans
   Hashed in cream potatoes
   Escarole salad
   Napoleon cake
   Coffee

Mixed grill. Broil one lamb chop, one breakfast sausage, one slice of tomato, one whole fresh mushroom head, and one whole lamb kidney. Put all on a plate, cover with maître d'hôtel sauce, and serve hot. Garnish with watercress.

Cup custard. Mix four eggs, one-quarter pound of sugar, one pint of milk, and flavor with vanilla. Strain, pour into cups, and bake in bain-marie until firm. It will require about one-half hour in a moderate oven.

Bain-marie. This is a term used in cookery for a vessel holding hot water in which another vessel may be heated at a temperature not above that of boiling water. Different dishes are variously allowed to stand, cook or bake in bain-marie. For example, Hollandaise sauce should be kept in bain-marie in hot water. Hollandaise or Béarnaise sauce, if kept in boiling water, would turn. A cream soup should be kept in boiling water, as extra cooking will not harm it. Timbale of chicken, custard for soup, or cup custard, should be cooked in bain-marie.

Purée Crécy (soup). Slice six carrots very thin, put in casserole with three ounces of butter, and simmer for thirty minutes. Then add three pints of well-seasoned chicken broth, and boil for one hour. Strain through a fine sieve. Serve in a separate dish small squares of bread fried in butter.

Roast leg of mutton. The leg of mutton should hang in the ice box at least four days before using. If too fresh it will be tough. Rub the mutton with salt and pepper and, if desired, a little garlic. Put in a roasting pan, one sliced onion, one sliced carrot, one bay leaf and two cloves. Now put in the mutton, with a piece of butter on top, and place in oven to roast. Baste continually. It will require from forty-five to sixty minutes to cook. If desired well done cook for another thirty minutes. When done take out the leg, drain off the fat, and make a gravy by adding one cup of stock and one spoonful of meat extract; boil, season, and strain.

27

JANUARY 27

BREAKFAST   LUNCHEON
 Stewed rhubarb   Salade thon mariné
 Ham and eggs   Stuffed breast of veal, au jus
 Rolls   Asparagus tips, au gratin
 Coffee   Potato salad
     Savarin au rhum
     Coffee
  DINNER
   Potato and leek soup
   Corned beef and cabbage
   Plain boiled potatoes
   Broiled chicken on toast
   Lettuce with egg dressing
   Coupe St. Jacques
   Assorted cakes
   Coffee

Thon mariné salad. Tunny fish can be obtained in cans, the best quality being the French brands. Break up the fish with the fingers, and place on a platter with leaves of lettuce. The fish should be in pieces about one inch and a half thick. Sprinkle with salt, pepper, chopped parsley, chervil, and a little finely sliced chives, and a sauce of one-third vinegar and two-thirds olive oil.

Stuffed breast of veal, au jus. Have your butcher prepare a breast of veal ready for stuffing. Use the same dressing as for chicken, and sew up the end so the dressing will not fall out while roasting. Put in the roasting pan one sliced onion and one carrot. Put in the veal and sprinkle with salt and pepper. Put bits of butter all over the top and roast in oven, basting often. It will take about an hour to cook in a moderate oven. Remove the veal to platter when done, and make a sauce by adding to the gravy in pan one cup of bouillon and one spoonful of meat extract, boil for five minutes, and strain.

Asparagus tips, au gratin. Put the tips in a buttered pan or silver dish, cover with well-seasoned cream sauce, sprinkle with grated cheese and small bits of butter and bake in oven until brown.

Corned beef and cabbage. The best corned beef is that made from the brisket. Put on fire in cold water and skim when it comes to the boiling point. Cover and let it boil slowly until about three-quarters done. Then add two heads of well-washed cabbage cut in four, and cook with the beef for at least one hour.

28

JANUARY 28

BREAKFAST   LUNCHEON
 Farina with cream   Grapefruit and orange en suprême
 Omelet with fine herbs   Ripe olives
 Rolls   Eggs Marigny
 Coffee   Russian salad
     Caramel custard
     Coffee
  DINNER
   Tomate Parisienne (cold)
   Consommé parfait
   Boiled salmon, Hollandaise
   Potatoes nature
   Fricandeau of veal, au jus
   Sorrel with eggs
   Carrots with cream
   Baba au rhum
   Coffee

Russian salad. Equal parts of boiled carrots, turnips, beets and potatoes, cut in small dice, boiled peas, boiled string beans cut in small pieces, and one slice of cold roast beef cut in small squares. Put all in salad bowl, season with salt, pepper, a little Cayenne pepper, and just enough tarragon vinegar to wet the mixture. Let stand for one hour, drain off the liquid, if any, and form the salad in pyramid shape in the bowl. Spread some thick mayonnaise over all, and garnish with boiled potatoes and truffles, cut like a five-cent piece, linking one to the other around the base of the salad like a chain. On top put a small flower of a boiled and seasoned cauliflower, and serve very cold.

Caramel custard. Put two ounces of sugar in a copper pan and cook until it is brown in color, then pour into a custard mould and allow to become cold. Mix four eggs with one-quarter of a pound of sugar, flavor with vanilla, add one pint of milk, and strain. Pour over the burned sugar, and fill the mould. Put in bain-marie and cook until firm. When cool, reverse the custard on a dish, and serve. The caramel at the bottom of the mould will serve as a sauce.

Tomate Parisienne (Hors d'oeuvres). Peel and slice four tomatoes and lay on platter with lettuce leaves. Cut the inside of a stalk of celery in very small dice, and six anchovies in small squares. Put in a bowl, add a pinch of salt, some fresh-ground black pepper, some chives, parsley and chervil chopped fine, and one spoonful of vinegar and two of olive oil. Mix well and pour over the tomatoes.

Sorrel. Sorrel is a fine vegetable for the promotion of health. Remove the stems from a peck of sorrel and wash the leaves in four different waters, to remove all the sand. Have a kettle with salted water on the fire. Put the sorrel into the boiling water and cook for ten minutes, stirring often. Pour off the water and let stand in the colander fifteen minutes so it will drain dry, then strain through a fine sieve. Then put the sorrel in a sauce pan with three ounces of butter and bring to the boiling point. Season with salt and pepper, and bind with two whole eggs, beaten. Do not let it boil after adding the eggs, but let it get just hot enough to give the sorrel a firm body. Garnish with the half of a hard boiled egg, if desired.

29

JANUARY 29

BREAKFAST   LUNCHEON
 Orange juice   Hors d'oeuvres variés
 Boiled eggs   Eggs à la Russe
 Rolls   Boiled beef tongue with spinach
 Coffee   Mashed potatoes
     French pastry
     Coffee
  DINNER
   Cream of canned peas
   Sardines on toast
   Roast beef au jus
   Lima beans
   Rissolées potatoes
   Romaine salad
   Raspberry Bavarois
   Assorted cakes
   Coffee

Eggs à la Russe. Spread a piece of toast with fresh caviar, put an egg fried in oil on top, and put anchovy sauce around the edge on the platter.

Eggs fried in oil. Fry the eggs one at a time. Have a very small frying pan with plenty of very hot olive oil in it. Drop a fresh egg in it, and turn with a wooden spoon. If any other kind of spoon is used the egg will stick to it. When of a good yellow color, take out and place on a towel, so the oil can drain off, and season with salt. The eggs should be soft inside, like a poached egg.

Anchovy sauce. To a cup of cream add one spoonful of essence of anchovies, or one teaspoonful of anchovy paste. Anchovy sauce is also made with sauce Allemande, white wine sauce, or even a brown sauce, if desired. The cream sauce with the essence is more commonly used with eggs.

Boiled beef tongue. Put a fresh beef tongue in cold water and bring to the boiling point, skim, add salt, one carrot, one onion, a bouquet garni, one stalk of celery, and one of leek. Boil until tongue is soft. The bouillon may be used for stock or soup, or to make caper sauce. For beef tongue with spinach, put plain boiled spinach on platter, sliced tongue on top, and pour a little of the broth over all.

Raspberry Bavarois. (For four or five persons.) One pint of milk, one pint of whipped cream, the yolks of four eggs, one-quarter pound of sugar, six sheets of French gelatine, and one-half pint of raspberry juice. Boil the milk with the sugar, then pour over the yolks, and set on the fire again until it thickens, but do not let it boil. Wash the gelatine in cold water, add to the mixture, and stir until melted. Then set aside until cold. Mix the raspberry pulp with the whipped cream, and stir into the mixture. Put in mould and place in ice box until set. Turn out on platter, and serve with whipped cream or raspberry syrup, separate or around the bavarois.

Sardines on toast. Take sardines from can and put on a fine thin wire broiler and heat quickly. Serve on toast with maître d'hôtel butter on top, and garnish with quartered lemons and parsley.

30

JANUARY 30

BREAKFAST   LUNCHEON
 Baked apples with cream   Grapefruit with chestnuts
 Scrambled eggs with smoked beef  Consommé in cups
 Rolls   Deviled crab
 English breakfast tea   Lemon pie
     Coffee
  DINNER
   Toke Point oysters
   Potage tapioca, Crécy
   Terrapin, Maryland
   Squab chicken, Michels
   Stewed tomatoes
   Cèpes Tyrolienne (cold)
   Fancy ice cream
   Cakes
   Coffee

Grapefruit with chestnuts. Cut a grapefruit in two and cut free the sections with a pointed knife. Pour a little maraschino in the center, and place a marron glacé (candied chestnut) on top.

Deviled crabs. Simmer the flakes of two crabs and one-half of a chopped onion in butter. Season with salt and Cayenne pepper, add two cups of thick cream sauce, one dash of Worcestershire sauce, one spoonful of English mustard, and a little chopped chives. Bring to a boil, and bind with the yolks of two eggs. Then fill the crab shells, spread a little French mustard over the top, sprinkle with bread crumbs, place a small piece of butter on each, and bake in the oven. When brown serve on napkin with lemon and parsley.

Potage tapioca, Crécy. Half consommé tapioca and half potage Crécy, mixed. No croûtons.

Stewed tomatoes. Peel six tomatoes, and cut in four. Squeeze out half of the juice, and put the tomatoes in a vessel with three ounces of butter, season with salt, pepper and a pinch of powdered sugar, cover, and simmer until done.

Cèpes Tyrolienne (cold). Cut in small dices one carrot and one celery root, and put in casserole with one chopped onion and two ounces of butter. Simmer. Then add one glass of white wine and reduce. Then add one-half cup of tomato sauce, some chopped chervil, and one can of sliced cèpes. Serve cold.

Squab chicken à la Michels. Season four squab chickens well with salt and pepper, both inside and out. Put in iron pot with a quarter of a pound of sweet butter and one onion cut in two. Put the pot on the fire and simmer slowly, until the chicken and onion are of a good yellow color, turning them often while cooking. Then add one tablespoonful of white wine and one of chicken broth, cover, and put in oven for ten minutes, basting frequently. Put the chickens on a platter, take out the onion, and boil the sauce remaining in pot with the addition of one teaspoonful of meat extract. Strain over the chicken.

31

JANUARY 31

BREAKFAST   LUNCHEON
 Oatmeal with cream   Oysters Kirkpatrick
 Calf's liver and bacon   Country sausages with baked apples
 Rolls   Potato salad
 Coffee   Cabinet pudding
     Coffee
  DINNER
   Potage Windsor
   Green olives
   Fillet of sole, Admiral
   Saddle of lamb, mint sauce
   String beans
   Potato croquettes
   Hearts of lettuce
   Pineapple biscuit glacé
   Assorted cakes
   Coffee

Oysters Kirkpatrick. Season some oysters on half shell with salt, pepper and a little Worcestershire sauce, cover with tomato ketchup, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in their own shells for five minutes. Serve quartered lemon separate.

Cabinet pudding. Fill a well-buttered pudding mould with left-over pieces of sponge, layer or other kinds of cake, cut in small squares, and mix with one-quarter pound of seedless raisins. Then make a custard of three eggs, one-quarter pound of sugar, one pint of milk and a little vanilla flavoring. Mix well, strain, and pour over the cake in the moulds, and bake in bain-marie for about forty minutes. Remove from the mould and serve hot, with vanilla cream sauce.

Fillet of sole, Admiral. Put fillets of sole in a buttered sauté pan, decorate the top with fish force meat in the shape of an anchor, and cook in white wine. When done serve with a white wine sauce, with shrimps, oysters and clams cut in small pieces, in it. Garnish with fleurons.

Potage Windsor. Put in roasting pan five pounds of veal bones, one carrot and one onion sliced, a piece of leek, a piece of celery, a bouquet garni, and three ounces of butter. Roast in oven until well browned, then transfer to a pot and add one gallon of water, six calf's feet and a little salt, and boil until the feet are cooked. Strain the broth. Allow the feet to cool, remove the meat from the bones, and slice in very thin strips. Now put four ounces of butter in a vessel, heat, and add four ounces of flour and cook until golden brown. Then add two quarts of the broth, and boil for thirty minutes. Strain, add the calf's feet, one carrot boiled and cut in very thin round slices, some small chicken dumplings, a few French peas, and one-half cup of sherry wine. Season with salt and Cayenne pepper.

32

FEBRUARY 1

BREAKFAST   LUNCHEON
 Fried hominy   Poached eggs with clams, Créole
 Currant jelly   Chicken croquettes with peas
 Crescents   Camembert cheese and crackers
 Coffee   Coffee
  DINNER
   Oxtail soup, English style
   Boiled brook trout, Hollandaise
   Potatoes nature
   Roast stuffed duckling, apple sauce
   Broiled sweet potatoes
   Brussels sprouts in bouillon
   Romaine salad
   French pancake
   Coffee

Clams, Créole. Heat two dozen clams in their own juice, but do not allow them to boil. Then add one pint of Créole sauce.

Poached eggs with clams, Créole. Serve poached eggs on toast, covered with clams Créole.

Ox tail, English style. Cut two ox tails in small pieces, put on the fire in cold water, salt, and bring to the boiling point. Take off the stove and allow to cool. Put in sauce pan four ounces of butter, melt, add the oxtail, and roast until colored. Then sprinkle the pieces with two large spoonsful of flour, and cook again until of a good brown color. Then add one gallon of bouillon, stock or hot water; bring to a boil, and skim. Then boil for one hour. Now add three carrots and two turnips cut in very small squares, and one pound of whole barley, and boil for two hours. Then add one pint of purée of tomatoes, one spoonful of Worcestershire sauce, salt, pepper, a little Cayenne, some chopped parsley, and one-half cup of tomato ketchup. Boil again for ten minutes, and before serving add one glass of sherry wine.

Broiled sweet potatoes. Peel four boiled sweet potatoes, and slice lengthwise, one-quarter inch in thickness. Sprinkle with salt, wet with olive oil, and broil on both sides on an iron broiler. Serve on a platter with melted butter poured over them.

Brussels sprouts in bouillon. Clean and wash thoroughly one quart of Brussels sprouts. Put a vessel on the fire, with one gallon of water and a tablespoonful of salt. When boiling add the sprouts and cook for five minutes; then cool off with cold water. Put the cold sprouts in a casserole, add two ounces of butter, salt, pepper, one cup of bouillon and a little chopped parsley. Cover, and simmer until well done. Sprouts should be served whole, so do not touch with spoon while cooking.

33

FEBRUARY 2

BREAKFAST   LUNCHEON
 Stewed rhubarb   Smoked goosebreast
 Boiled eggs   Tomcods, meunière
 Dry toast   Broiled fresh spareribs, with lentils
 Coffee   Vanilla bavarois, with Bar le Duc
     Cookies
     Demi tasse
  DINNER
   Consommé Doria
   Scallops, Jerusalem
   Spring lamb tenderloin, Thomas
   Fried egg plant
   Chicory and escarole salad
   Homemade apple pudding
   Coffee

Tomcods, meunière. Season six tomcods with salt and pepper, and roll in flour. Melt four ounces of butter in a frying pan, put in the tomcods and fry. When done put on platter and sprinkle with chopped parsley and the juice of two lemons. Put four ounces of butter in the pan and cook to the color of a hazelnut. Pour the butter over the fish, garnish with quartered lemon and parsley in branches.

Broiled spareribs with lentils. Broil some spareribs and place on platter. Garnish with lentils, and serve with a border of Madeira sauce.

Lentils. Soak two pounds of lentils in cold water for six hours, then put on fire with one quart of water, a pinch of salt, one ham bone, one carrot, one onion and a bouquet garni. Boil for about two hours, when the lentils should be soft; remove the vegetables and the bouquet, and drain off the water. Then chop two large onions very fine, put in casserole with three ounces of butter, cover, and simmer until done. Add the lentils and a cup of brown meat gravy, some chopped parsley and ground pepper, simmer for twenty minutes, and serve hot.

Lentil salad. Take some of the boiled lentils, before the onions and brown gravy have been added, and serve with French dressing.

Vanilla Bavarois with Bar le Duc. Bar le Duc is a currant jelly made in the village of Bar le Duc, France. There are two kinds, red and white. Make a vanilla bavarois, place on platter, and pour some red Bar le Duc around the base.

Homemade cookies. Work one-quarter pound of butter and one-quarter pound of sugar together until creamy, then add three eggs, one by one, and whip well. Then add one-quarter pound of sifted flour and some flavoring, preferably the rind of a lemon. Dress the batter in fancy, or plain round, shapes, on a buttered pan, and bake in a quick oven.

34

FEBRUARY 3

BREAKFAST   LUNCHEON
 Grapefruit   Canapé of sardines
 Ham and eggs   Eggs Benedict
 Rolls   Sweetbread cutlets, cream sauce
 Coffee   Broiled fresh mushrooms
     Fruit salad, Chantilly
     Coffee
  DINNER
   Potage Lamballe
   Frogs' legs, sauté à sec
   Wiener schnitzel
   Spaghetti Milanaise
   Terrine de foie gras, cold
   Lettuce salad
   Nesselrode pudding
   Cakes
   Coffee

Eggs Benedict. Cut an English muffin in two, toast, and put on platter. Put a slice of broiled ham on top of each half, a poached egg on top of the ham, cover all with Hollandaise, and lay a slice of truffle on top of the sauce.

Wiener Schnitzel. Cut from a leg of veal some cutlets; or have your butcher cut them for you. Season with salt and pepper, roll in flour, then in beaten eggs, and then in bread crumbs. Put some melted butter in a frying pan and fry the cutlets, or schnitzel, on both sides, until yellow and well done. Dish up on a platter with tomato sauce. Put on each schnitzel a thin slice of lemon. Roll a fillet of anchovy around your finger to form a ring, place on a slice of lemon and fill the ring with capers.

Fruit salad, Chantilly. Slice some fresh fruit, such as oranges, pears, pineapple, apples, strawberries, cherries, etc. Put in a bowl, add one spoonful of granulated sugar, one pony of kirschwasser or maraschino, and allow to macerate for about an hour. Put in glasses or saucers, and serve with whipped cream on top.

Fruit salad au kirsch. Same as above, but use kirschwasser only, to macerate, and omit the whipped cream.

Fruit salad au marasquin. Same as au kirsch, only use maraschino instead of kirschwasser.

35

FEBRUARY 4

BREAKFAST   LUNCHEON
 Guava jelly   Hors d'oeuvres variés
 Rolled oats with cream   Fillet of halibut, au vin blanc
 Plain omelet   Broiled pig's feet, special
 Rolls   Celery root, field and beet salad
 Coffee   Assorted fruit
     Coffee
  DINNER
   Bisque of clams
   Broiled Alaska black cod
   Breast of squab under glass, St. Francis
   Asparagus Polonaise
   Coupe Viviane
   Assorted cakes
   Coffee

Broiled Alaska black cod. This Alaskan fish is brought from the north frozen, and is very fine, being rich and fat. Broiling is the best way of preparing it, as it needs a quick fire to cook the oil in the fish. Season well, and serve with maître d'hôtel sauce made with plenty of lemon juice.

Asparagus Polonaise. Put four pounds of boiled fresh, or two cans, of asparagus on a platter. Have the asparagus very hot. Sprinkle the tips with salt and pepper, one chopped boiled egg, and some chopped parsley. Melt in a pan, three ounces of sweet butter, add two tablespoonsful of bread crumbs, fry until brown, and pour over the tips of the asparagus.

Breast of squab under glass, St. Francis. Season the breast of a raw squab with salt and pepper, and roll in flour. Fry in butter for two minutes, or until nice and brown. Fry in the same butter, very lightly, one slice of Virginia ham. Then fry in same pan the heads of four fresh mushrooms, well seasoned. Put a slice of toast in a buttered shirred egg dish, put the ham on the toast, the breast of squab on the ham, and the mushrooms on top. Pour well-seasoned cream sauce over all, cover with a glass bell that fits just inside of the edge of the shirred egg dish, put in the oven and cook for ten minutes.

Boiled lettuce. Boil six heads of lettuce in salted water. When done strain off the water and pound the lettuce through a fine colander. Add two ounces of butter and one cup of cream, heat well, and serve.

36

FEBRUARY 5

BREAKFAST   LUNCHEON
 Baked apples with cream   Omelet with soft clams, Newburg
 Buttered toast   Breaded lamb chops, tomato sauce
 Cocoa   New string beans
     Potatoes au gratin
     Mince pie
     Coffee
  DINNER
   Seapuit oysters
   Potage Talleyrand
   Planked smelts
   Tournedos Rossini
   Jets de houblons
   Gauffrette potatoes
   Romaine salad, Roquefort dressing
   Curaçao sorbet
   Alsatian wafers
   Demi tasse

Sauce Newburg. Put in a vessel one cup of well-seasoned cream sauce, one cup of thick cream and one gill of sherry wine. Bring to the boiling point and bind with the yolk of one egg and a little cream. Then stir slowly into the sauce two tablespoonsful of lobster or crayfish butter. This sauce is used a great deal in hotel and restaurant cookery.

Soft clams, Newburg. Take the bellies of two dozen soft clams and put in a buttered sauté pan, add one spoonful of Madeira wine, cover the pan, and warm them through. Do not stir, as the clams will break easily. Then add one and one-half cups of sauce Newburg, well seasoned with salt, pepper and a little Cayenne pepper. Mix and serve in a chafing dish.

Omelet with soft clams. Make a plain well-seasoned omelet. Put at each end a bouquet of clams Newburg, and pour on each side of the omelet a little sauce Newburg.

Potage Talleyrand. Put in soup tureen one quart of consommé tapioca, one grated fresh, or two grated canned truffles, one glass of dry sherry wine, a pinch of Cayenne pepper.

Tournedos. Tournedos are small tenderloin beef steaks, trimmed free of fat. They may be either broiled or sautéed, and served with maître d'hôtel sauce. Mostly used as an entrée with fancy garniture.

Tournedos Rossini. Salt and pepper the tournedos, sauté in butter, and put on a platter. Take one slice of fresh goose liver (or Strassbourg goose liver au natural), season, roll in flour, sauté in butter, and put on top of the tournedo. Simmer a large head of fresh mushroom in butter, and place on top of the goose liver, lay two slices of truffle on top of the mushroom, and pour well-seasoned Madeira sauce over all.

37

FEBRUARY 6

BREAKFAST   LUNCHEON
 Preserved figs   Antipasto
 Scrambled eggs with bacon   Essence of chicken in cups
 Rolls   Cheese straws
 Coffee   Bear steak, port wine sauce
     Chestnuts and prunes
     Fried egg plant
     Mexican salad
     Corn meal pudding
     Coffee
  DINNER
   Clam chowder
   Ripe olives
   Striped bass sauté, miller style
   O'Brien potatoes
   Asparagus Hollandaise
   Cold Westphalia ham
   Omelette soufflée à la vanille
   Coffee

Scrambled eggs with bacon (1). Put some plain scrambled eggs in a deep platter with strips of broiled bacon over the eggs.

(2) Cut six slices of bacon in small squares, put in casserole with one-half ounce of butter and fry slowly until crisp. Add ten beaten eggs mixed with one-half cup of cream, season with salt and pepper, and cook in the usual manner.

Antipasto. This is an Italian relish (hors d'oeuvre), and can be obtained in cans. It consists of tunny fish, sardines, pickles, capers, etc., preserved in oil. Serve on a napkin, in the can, with quartered lemons and parsley around the sides.

Essence of chicken. Put in a casserole one chopped raw fowl, or plenty of carcasses, necks, etc., of raw chickens. Add the whites of three eggs, stir well, and add slowly two quarts of strong chicken broth. Bring to a boil, strain through a napkin, and serve in cups.

O'Brien potatoes. Peel two large boiled potatoes, cut in one-half inch squares, and put in hot fat to gain color. Cut two red peppers (pimentos) in small squares and put in a sauté pan with one ounce of butter. When the peppers are hot add the potatoes, season with salt and pepper, and mix carefully so the potatoes will not break.

Omelette Soufflée. Mix one-half pound of sugar with the yolks of two eggs, add one-half of a split vanilla bean, and beat until light and fluffy. Remove the pieces of vanilla bean. Beat the whites of eight eggs until absolutely stiff, and then add to the batter lightly. Arrange on a silver platter in fancy shape, and decorate with a pastry bag with a fine tube. Dust with powdered sugar, and bake in a rather hot oven for a few minutes.

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FEBRUARY 7

BREAKFAST   LUNCHEON
 Cactus fruit with lemon   Eggs Lackmée
 Broiled pigs' feet, Chili sauce   Lamb steak, Bercy
 Shirred eggs with parsley   String beans
 Dry toast   Mashed potatoes
 Cocoa   Fruit salad au Marasquin
     Coffee
  DINNER
   Consommé Julienne
   Fillet of flounder, Cansale
   Tenderloin of beef, Malvina
   Escarole and chicory salad
   Almond cake
   Coffee

Cactus fruit with lemon. Slice some cactus fruit and serve on ice, with powdered sugar and lemon separate. No cream.

Broiled pigs' feet, Chili sauce. Split some cooked pigs' feet, season, roll in bread crumbs, sprinkle with oil and broil. Put on platter and garnish with lemon and parsley. Serve hot or cold Chili sauce, separate.

Shirred eggs with parsley. Crack two eggs on a buttered shirred egg dish, season with salt and pepper, sprinkle with fresh-chopped parsley, and bake in oven for three minutes.

Eggs Lackmée. Put four poached eggs on toast. Chop some boiled chicken very fine, add one cup of cream sauce, one-half cup of cream, put on the stove and bring to the boiling point, season with salt and a little Cayenne pepper, and pour over the eggs.

Lamb steak. Cut the steak crosswise from a leg of young lamb, and about one inch in thickness. Season with salt and pepper, roll in oil and broil; or sauté in pan with butter. Use as an entrée dish, or in place of the roast.

Garniture Bercy. Bercy is used with steaks, chops, fish, etc. Prepare as follows: Mix one-quarter pound of fresh butter with salt, pepper, three fine chopped shallots, one small piece of garlic mashed fine, some chopped parsley, chervil and chives. Spread over the meats or fish, and put in hot oven for two minutes. (Called also sauce Bercy.)

Fillet of flounder, Cansale. Put four fillets of flounder in a buttered pan, season with salt and pepper, add the juice of one dozen oysters, one-half wineglass full of white wine, cover with buttered paper, and bake in oven. When done remove the fillets and add to the pan one-half pint of white wine sauce, and boil for ten minutes. Bind with the yolk of one egg, and strain. Poach the dozen oysters, and, with a small can of French mushrooms, add to the sauce, and pour over the fish.

Tenderloin of beef, Malvina. A roast tenderloin with sauce Madère, garnished with small onions sauté, potatoes rissolées, and whole chestnuts glacé au Madère.

Chestnuts glacé. Put one-half pound of boiled chestnuts in a sauté pan with two spoonsful of meat extract, and cook for ten minutes.

Chestnuts glacé au Madère. Add to chestnuts glacé a little sauce Madère, just before serving.

39

FEBRUARY 8

BREAKFAST   LUNCHEON
 Baked apples with cream   Omelette Louis XIV
 Boiled eggs   Chickens' livers sauté, au Madère
 Dry toast   Purée of Lima beans
 Chocolate with whipped cream   Sago pudding
     Coffee
  DINNER
   Seapuit oysters
   Cream of celery, Kalamazoo
   Ripe California olives
   Fillet of pompano, en papillote
   Roast chicken
   Watercress salad
   Château potatoes
   Fresh asparagus, Hollandaise
   Peach Mona Lisa
   Assorted cakes
   Coffee

Omelette Louis XIV. Chop the white meat of a boiled fowl very fine, mix with one truffle cut in small dices and one-half cup of well-seasoned cream sauce. Place in the center of a plain omelet, turn on a platter, and pour some cream sauce around the edge.

Chickens' livers sauté, Forestière. Clean a dozen chicken livers, cut in two, and season with salt and pepper. Melt a piece of butter in frying pan, add the livers, and sauté over a quick fire for a few minutes. Slice one pound of fresh mushrooms and fry them in butter. Then put the mushrooms and livers together in a sauce pot on the stove, and cover with two cupsful of brown gravy or Madeira sauce. Get as hot as possible without boiling, serve in deep dish, or chafing dish, with chopped parsley on top.

Purée of Lima beans. Take one can, or a pound of fresh boiled Lima beans, and pass through a fine sieve. Put in pot, add two ounces of butter, season with salt and pepper, and serve hot. If too thick add a soupspoonful of cream or consommé.

Cream of celery, Kalamazoo. Make a cream of celery soup. Take the inside of two stalks of celery and cut in very small dices boiled, and use for garnishing.

Fillet of pompano en papillote. Take four small Pacific pompano, or the fillets of a large Florida pompano, season, roll in flour, and put in pan in two ounces of hot butter. Fry on both sides until nearly done. Simmer two chopped shallots in one ounce of butter for a minute, then add six chopped fresh mushrooms, and simmer for ten minutes. Now add one spoonful of Madeira sauce, season with salt and pepper, and cook for five minutes to a purée. Add the juice of a lemon, some chopped parsley, and one ounce of sweet butter. Now cut four pieces of manilla paper in the shape of a heart about ten inches high and fourteen inches wide. Fold in center, then open out flat on the table and oil well on one side. Put a teaspoonful of the mushroom purée on one half of the paper, place the pompano on top, and another spoonful of the purée on top of the fish. Now fold the free side of the paper over the top, and turn in the edges to close tight the opening. Put on a flat pan and place in an oven for a few minutes. Be careful not to burn, and 40 serve in the papers on a silver platter. Other fish may be substituted for pompano if desired.

Papillote, club style (for fish). Fry the fish as above. Omit the purée of mushrooms and use, instead, a piece of butter, a slice of fresh-boiled hot potato, and one slice of lime. Finish as above.

Veal chops en papillote. Season four veal chops with salt and pepper, fry in butter, and finish in paper, with the purée of mushrooms and the addition of a slice of cooked ham on top, before folding the paper.

FEBRUARY 9

BREAKFAST   LUNCHEON
 Stewed prunes   Eggs Henri IV
 Broiled salt mackerel, melted butter  Pork tenderloin, sauce Madère
 Baked potatoes   Fried sweet potatoes
 Rolls   Stewed apples
 Coffee   Sherry wine jelly
     Coffee
  DINNER
   Consommé national
   Radishes
   Fried fillet of sole, Maréchal
   Roast rack of lamb, mint sauce
   String beans
   Mashed potatoes
   Nesselrode pudding
   Cakes
   Coffee

Wine jelly. Dissolve four ounces of French gelatine in two quarts of water, add one pound of sugar, the rind and juice of six lemons, the juice of three oranges, a piece of cinnamon stick, and six cloves. Stir well and put on fire to boil. Then stir quickly into the jelly the whites of six eggs, partly beaten, and boil again. Then take off the fire and strain through a flannel jelly bag, and add the flavoring desired. Pour into jelly moulds and put on ice until firm. To remove the jelly, dip the moulds in hot water, and turn out on a cold dish. For the following jellies use a wine glassful of the respective wines or liqueurs for flavoring: Sherry wine, maraschino, Rhein wine, claret, port wine, anisette, kirschwasser, champagne, Burgundy, Moselle wine, Chartreuse, brandy, Bénédictine, Cognac, fine champagne, etc.

Fruit jelly. Cut or slice all kinds of fresh fruit in season, put in jelly mould and cover with wine jelly. Put in ice box until firm.

Jelly à la Russe. Put some empty jelly moulds on ice until cold, then pour a little wine jelly in the bottom and allow to set. Do not let the balance of the jelly set, but add a pony of Russian kümmel, put in bowl and beat with a whip until it looks like white frost. Then fill the moulds to the top with the beaten jelly, and set in the ice box until needed.

Fillet of sole, Maréchal. Salt and pepper the fillets, dip in milk, then in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard, and serve on napkin with lemon and fried parsley. Serve the following sauce separate: Two cups of cream sauce, one dozen parboiled oysters, one-quarter pound of picked shrimps, and six sliced canned mushrooms.

41

FEBRUARY 10

BREAKFAST   LUNCHEON
 Grapefruit   Pickled oysters
 Omelet with chives   Toasted rye bread
 Corn muffins   Consommé vermicelli
 Coffee   Calf's head à la poulette
     Potato croquettes
     Hot mince pie
     American cheese
     Coffee
  DINNER
   Purée of pheasant, St. Hubert
   Planked smelts
   Bacon and cabbage
   Boiled potatoes
   Roast ribs of beef, au jus
   Chiffonnade salad
   Tutti frutti ice cream
   Assorted cakes
   Coffee

Consommé vermicelli. Boil one-half pound of vermicelli in two quarts of salt water for five minutes. Drain, and add to three pints of consommé. Serve grated cheese separate.

Calf's head, poulette. Take one boiled calf's head and cut in pieces two inches square. Mix with one quart of poulette sauce, and serve in chafing dish.

Purée of pheasant, St. Hubert. Remove the breast of a roasted pheasant and cut in small squares. Put the rest of the pheasant in a pot and cover with two quarts of bouillon, add a bouquet garni, and boil for one hour. In a sauce pot put three ounces of butter; when hot add three spoonsful of flour, and allow to become nice and brown. Then strain the broth into the sauce pot and boil for thirty minutes. Chop the pheasant very fine and add to the soup, boil again, and strain through a fine sieve. Season with salt and pepper, add the cut-up pheasant breast, and a glass of fine dry sherry wine.

Bacon and cabbage. Cut a large head of cabbage in four, wash well, and put in two quarts of water, with a little salt, and boil. Then drain off the water, add fresh water and two pounds of bacon, and boil until the bacon is well done. Put the cabbage on a platter, slice the bacon and put on top of the cabbage.

Tutti frutti ice cream. Macerate one-quarter of a pound of chopped candied mixed fruit in a pony of maraschino. Mix thoroughly with one quart of vanilla ice cream. Put in the bottom of a mould a little raspberry water ice, and fill to the top with the ice cream and fruit. Pack in ice and rock salt, and leave for about an hour and a half. Turn out on platter and decorate with candied cherries and angelica.

42

FEBRUARY 11

BREAKFAST   LUNCHEON
 Oatmeal with cream   Eggs Brésilienne
 Rolls   Sirloin steak, marchand de vin
 Chocolate   Fried egg plant
 Whipped cream   Farina pudding
     Coffee
  DINNER
   Potage Waldaise
   Fish dumplings, white wine sauce
   Mutton chops, provençale
   Mashed potatoes
   String beans
   Hearts of romaine
   Fancy ice cream
   Cakes        Coffee

Eggs Brésilienne. Put some boiled rice on a platter, place a poached egg on top, and cover with tomato sauce mixed with a little chopped ham.

Sirloin steak, marchand de vin. Cut four slices of sirloin steak about one-half inch thick, season with salt and pepper, and roll in flour. Have three ounces of hot butter in a pan and fry the steaks for two minutes. Remove the steaks to platter. Chop two shallots very fine and put in pan, allow to become hot, add one-half glass of claret, and reduce one-half. Then add one spoonful of meat extract, the juice of one lemon, and some chopped parsley and pour over the steaks. Garnish with Parisian potatoes.

Parisian potatoes. Take some large potatoes and cut out a quart of small potatoes with a round Parisian spoon. Put on fire in cold water, with one spoonful of salt, and boil for three minutes. Drain off the water and put the potatoes in a flat sauté pan with three ounces of butter. Put in oven and roast for about twelve minutes, or until golden yellow. Try with fingers to see if done. Serve in a deep dish.

Potage Waldaise. Mix one quart of consommé tapioca with one quart of purée of tomato soup, add four slices of boiled ham cut in small squares.

Fish dumplings, white wine sauce. Remove the skin and bones from one pound of halibut, sole, salmon or other fish, put in mortar, mash well, and mix with the following dough: One cup of boiling water, one ounce of butter, and one-half cup of flour, well mixed. Let cool, stir in the yolks of two eggs, and mix with the mashed fish. Season with salt and a little Cayenne pepper, strain through a fine sieve, place in a pan on ice, and stir in slowly one-quarter pint of thick cream, adding it little by little. To make dumplings, drop teaspoonsful of this forcemeat, or stuffing, into boiling fish broth, bouillon, or water with salt, and cook very slowly for five minutes. Serve in chafing dish covered with white wine sauce. These dumplings are also called quenelles of fish, and are used for fish patties, vol au vent, or garniture for fish. If made very small, can be served with clam broth. The forcemeat can be used for fish timbales and stuffing for fish.

Timbale of bass. Make a force meat as above, with any kind of bass, fill small well-buttered timbale moulds, and boil in bain-marie. Then cover with buttered paper and put in oven for ten minutes. Turn out on platter, and serve with any kind of fish sauce. For a fancy decoration slices of truffles or pimentos may be cut in the shape of stars, crescents, initials, etc., and placed in the bottom of the timbale moulds, then fill with the forcemeat and cook.

43

FEBRUARY 12

BREAKFAST   LUNCHEON
 Sliced pineapple   Eggs à la tripe
 Broiled lamb kidneys with bacon   Kingfish sauté meunière
 Lyonnaise potatoes   Cucumber salad
 Rolls   Chicken sauté, Parisienne
 Coffee   French peas
     Corn meal pudding
     Coffee
  DINNER
   Potage Minestra
   Queen olives
   Fillet of barbel, régence
   Tournedos Beresford
   Potatoes château
   Asparagus Hollandaise
   Baked Alaska
   Coffee

Eggs à la tripe. Slice an onion very fine, put in casserole with two ounces of butter, cover, and simmer. Cook until the onions are soft, but not colored. Then add two spoonsful of flour, allow to get hot, pour in one pint of boiling milk, season with salt and pepper, and boil for five minutes. Slice eight hard-boiled eggs about one-quarter inch in thickness, put in the sauce and cook until hot. Serve in chafing dish, or deep dish, with chopped parsley on top.

Chicken sauté, Parisienne (1). Joint a young chicken and sauté in pan with two ounces of butter. Season with salt and pepper, and when done add two cups of tomato sauce and one dozen sliced canned French mushrooms. Cook for two minutes in the sauce, dress the chicken on platter, pour the sauce over it, and garnish with macaroni in cream.

(2) Joint the chicken and put in sauté pan with two ounces of butter, and season with salt and pepper. When nearly done, add two chopped shallots and heat them through, only. Add one cup of sauce Madère, the juice of one lemon, and some chopped parsley. Serve with Parisian potatoes.

Sago pudding. One quart of milk, one-half of a split vanilla bean, one-quarter pound of sago, six ounces of sugar, the yolks of six eggs and the whites of six eggs. Boil the milk and the vanilla bean together, add the sago, and cook until well done and like a stiff batter. Take off the fire, add the sugar and the yolks, and mix well. Beat the whites until very stiff and dry, and then add to the batter and mix lightly. Put in buttered moulds and bake in moderate oven for nearly an hour. Turn out of moulds and serve with vanilla sauce.

Corn meal, rice, tapioca and farina puddings are made in the same manner as sago pudding.

Sago pudding, family style. One quart of milk, one-half of a split vanilla bean, three ounces of sago, six ounces of sugar, two eggs and one cup of cream. Boil the milk with the vanilla bean (or one-half teaspoonful of vanilla extract), add the sago, and cook well. Mix the sugar, eggs and cream, and add to the milk and sago. Pour in pudding dishes or bowl, put in hot oven to color the top, and serve either hot or cold, with cream separate.

Rice, corn meal, tapioca, farina or vermicelli puddings, family style, are made in the same manner as sago pudding, family style.

44

FEBRUARY 13

BREAKFAST   LUNCHEON
 Stewed prunes   Eggs Troubadour
 Boiled eggs   Haricot of mutton
 Buttered toast   French pastry
 Cocoa with whipped cream   Coffee
  DINNER
   Potage Voisin
   Smoked goosebreast
   Fillet of sole, Choisy
   Sweetbreads Eugénie
   Roast leg of lamb, au jus
   Julienne potatoes
   Celery mayonnaise
   Curaçao jelly
   Coffee

Eggs Troubadour. Spread four pieces of toast with purée de foie gras (goose liver pâté), put a poached egg on top of each, and cover with sauce Périgord.

Haricot of mutton (stew). Cut five pounds of lean shoulder of mutton in pieces two inches square. Put in roasting pan with a little butter or fat, season with salt and pepper, and roast in oven until nice and brown. Add four spoonsful of flour and roast again until the flour is brown. Then put in a casserole and cover with boiling water, add a bouquet garni, six French carrots, six turnips cut in small pieces, season with salt and pepper, and boil for one hour. Remove the bouquet garni, and add one pint of purée of tomatoes, or a can of tomatoes strained through a fine sieve, and boil again, with the pot covered, until done. Before serving add some boiled string beans and chopped parsley. A little Worcestershire sauce may be added if desired.

French pastry. This is a term used in hotels and restaurants for a platter of mixed individual fancy cakes, such as éclairs, fruit tartelettes, moka cake, Napoleons, apple turnovers, Pont Neuf cakes, jalousie, cream puffs, etc.

Potage Voisin. Half purée of peas and half purée Crécy. Before serving add a handful of boiled rice.

Smoked goosebreast (Hors d'oeuvre). The most common goosebreast is imported from Germany; that made in the United States is seldom to be found in the markets. Do not cook; slice very thin, and serve on an ice-cold china platter, decorated with chopped meat jelly, and garnished with parsley in branches.

Fillet of sole, Choisy. Put the four fillets of a sole in a buttered pan, season with salt and a little Cayenne pepper, add one-half glass of white wine, cover with a buttered paper, and bake in oven. When done dress on a platter, and cover with green Hollandaise sauce, with a slice of truffle on top.

Green coloring (Vert d'épinards). Mash in mortar a peck of well-washed spinach. When very fine strain through a piece of cheesecloth, put in a bowl, set in hot water (bain-marie), and boil until set. When cold it will be a firm green mass, and may be used for coloring sauces, soups, etc.

Green Hollandaise sauce. Mix one pint of Hollandaise sauce with one spoonful of green coloring (Vert d'épinards).

45

FEBRUARY 14

BREAKFAST   LUNCHEON
 Stewed rhubarb   Smoked eels
 Plain omelet   Pumpernickel with sweet butter
 Rolls   Roast loin of pork with sauerkraut
 Coffee   Plain boiled potatoes
     German huckleberry pie
     Coffee
  DINNER
   Lynn Haven oysters
   Cream of cauliflower
   Pickles
   Broiled Spanish mackerel, sauce fleurette
   Chicken sauté, Portugaise
   Artichokes Hollandaise
   Hearts of lettuce, French dressing
   Diplomate pudding
   Assorted cakes
   Coffee

Smoked eels. Imported German canned eels. Serve on napkin with quartered lemons and parsley in branches.

Sauerkraut, Alsatian style. Spread one-quarter of a pound of goose grease (lard will do) in the bottom of a casserole, then put in one pound of sauerkraut, then two pounds of bacon, then another pound of sauerkraut, and another quarter pound of goose grease on top. Then add a pint of white wine and a pint of bouillon, cover with a buttered paper and the casserole cover, put on the stove and bring to a boil. Then put in oven and cook for an hour and a half. Serve the sauerkraut on a platter, with the bacon sliced, as a garnish.

Sauerkraut, German style. Put one-quarter pound of lard in a casserole, add one pound of sauerkraut, two pounds of salt pork, one bouquet garni, one whole onion, one carrot, and on top another pound of sauerkraut. Then add one glass of vinegar, two spoonsful of sugar, and one pint of bouillon. Cover, and cook in oven for two hours. Then remove the bouquet garni, onion and carrot, and serve the sauerkraut with the salt pork.

Sauerkraut, Hungarian style. Put in a casserole one-quarter pound of lard and one pound of sauerkraut. Sprinkle on top one spoonful of paprika and three peeled and chopped tomatoes. Then add two pounds of bacon and another pound of sauerkraut, and sprinkle again with another spoonful of paprika and three chopped tomatoes. Add a pint of sweet white wine and a pint of bouillon, and one bouquet garni. Cover and bake in oven for one hour and a half. Remove the bouquet garni, and serve with the bacon sliced.

Special notice for sauerkraut. Avoid salt, as the sauerkraut is seasoned, and the bacon and salt pork are salty also. If the raw sauerkraut is too salty, lay it in a dish pan, cover with water, and squeeze out with the hands immediately. Do not let it remain in the water but a second.

Other meats may be cooked in the sauerkraut, as beef and pork together, lamb and pork, beef and lamb, or pheasant or other game.

46

FEBRUARY 15

BREAKFAST   LUNCHEON
 Baked apples with cream   Eggs Bagration
 Baked beans, Boston style   Chicken hash on toast
 Boston brown bread   Chocolate éclairs
 Coffee   Coffee
  DINNER
   Hors d'oeuvres variés
   Mock turtle soup
   Ripe California olives
   Aiguillettes of sole, hotelière
   Sweetbreads braisé, Clamart
   Roast partridge, bread sauce
   Jets de houblons
   Soufflée potatoes
   Endives salad
   Fancy ice cream
   Assorted cakes
   Coffee

Eggs Bagration. Put on a platter some boiled rice, lay a fresh hard-boiled egg, cut in two, on top, and cover with the following sauce. Take any kind of cold meats that may be left over, such as lamb, beef, ham or tongue, and cut in small dices. Also a few mushrooms and truffles cut in the same way. Put in a casserole with a cup of cream sauce, season with salt and pepper, and bring to a boil.

Chicken hash on toast. Cut the breast of a boiled fowl in small squares. Put in a casserole one cup of cream sauce, one gill of thick cream and the chicken, season with salt and pepper, and cook together. Serve on a platter on dry toast.

Aiguillettes of sole, hotelière. Put aiguillettes of sole (long fillets) in a buttered pan, season with salt and pepper, cover with a glass of white wine, and cook for ten minutes. Then put the sole on a platter, and reduce the wine until nearly dry. Then add a pint of Béarnaise sauce and pour over the fish.

Mock turtle soup. Put in pan six pounds of cut veal bones, two sliced onions and one carrot, and four ounces of butter, and roast until brown. Then add one-quarter pound of flour and brown again. Change to a vessel, add two gallons of water, one can of tomatoes, a bouquet garni, some salt, a spoonful of black pepper berries, and two cloves, and boil for two hours. Add one pint of cooking sherry and boil again for thirty minutes. Skim, and remove the grease from the top, and strain through a cheesecloth. Then take one-quarter of a boiled calf's head and cut in small squares and put in a casserole with one glass of dry sherry wine, a little salt and Cayenne pepper, and boil for five minutes. Now add the strained soup to the calf's head. Before serving add three thin slices of smoked beef tongue cut in small diamond shapes, three chopped hard-boiled eggs, and a truffle cut in small squares.

Roast partridge. Tie a piece of fresh fat pork over the breast of the dressed partridge, season inside and out with salt and pepper, put in roasting pan with a piece of butter, and put in oven. Baste often so the meat will 47 not become dry. It will require about thirty minutes to cook. Serve with lemon and watercress, and bread sauce separate.

Bread sauce, for game. To a pint of boiling milk add one whole onion, a bay leaf with two cloves stuck through it, and one and one-half cups of fresh bread crumbs, and boil for a few minutes. Then remove the onion and bay leaf and cloves, and season with salt and Cayenne pepper. Before serving add two ounces of sweet butter.

Bread crumbs, for game. Put in frying pan four ounces of sweet butter. When just warm add a cupful of fresh bread crumbs, and fry until golden yellow. Drain off the butter (which may be kept for roasting, etc.), and serve the crumbs in a small bowl. This is usually served in addition to bread sauce, with quail, pheasant, partridge, etc.

48

FEBRUARY 16

BREAKFAST   LUNCHEON
 Hominy with cream   Crab salad
 Plain scrambled eggs   Mutton chops, Robinson
 Rolls   String beans
 English breakfast tea   Napoleon cake
     Coffee
  DINNER
   Pea soup
   Radishes
   Broiled shad, maître d'hôtel
   Roast chicken, au jus
   Hot asparagus, Hollandaise
   Potato croquettes
   Watercress salad
   Peach Mona Lisa
   Assorted cakes
   Coffee

Crab salad. Season the flakes of a crab with salt and pepper, add a spoonful of mayonnaise, and mix. Put a few leaves of lettuce around the inside of a salad bowl, put the crab in the center, cover with mayonnaise, and garnish with a hard-boiled egg cut in four, two fillets of anchovies, and one green olive.

Mutton chops, Robinson. Broil four mutton chops and season well. Cut in four a half dozen chicken livers, season with salt and pepper and fry in butter. Cut up a small can of mushrooms, put in a casserole with the livers, and cover with a cup of sauce Madère. Cook together and pour over the chops.

Watercress salad (1). Clean and wash the watercress well, and season with salt and vinegar.

(2) Use French dressing with a very little oil. Watercress does not require much oil.

Peach Mona Lisa. Make a fancy form in the shape of a peach of vanilla ice cream with a brandied peach in the center. Put a spoonful of raspberry sauce (see raspberry sauce), in the center of a small plate. Put a round piece of sponge cake, about three inches in diameter and one-half inch thick, on the plate. Dust the ice cream peach with some sugar, colored pink, and place on the sponge cake. Stick two sugar peach leaves under the edge of the peach, and serve.

Napoleon cake. When making vol au vent, patty shells, or anything else with puff paste, save the trimmings, roll together and give two turns, in the same manner as when making fresh puff paste. Leave in ice box for one-half hour and then roll out to one-eighth inch in thickness. Put on a pastry pan, prick all over with a fork, and bake in oven until very dry. When done, divide and cut into three strips, and allow to become cold. Put the three strips one on top of the other, with pastry cream between. Glace the top with vanilla icing, and sprinkle a band one-half inch wide along the edge with chopped pistache nuts. Then cut into individual portions about two by four inches in size.

49

FEBRUARY 17

BREAKFAST   LUNCHEON
 Grapefruit marmalade   Eggs Benedict
 Boiled eggs   Tripe sauté, Lyonnaise
 Buttered toast   Potatoes hashed in cream
 Ceylon tea   Romaine salad
     Camembert cheese and crackers
     Coffee
  DINNER
   Consommé Rachel
   Sardines        Olives
   Boiled sheepshead, cream sauce
   Potatoes Hollandaise
   Roast leg of mutton, currant jelly
   Baked Hubbard squash
   German fried potatoes
   Celery Mayonnaise
   Plum pudding, hard and brandy sauces
   Coffee

Tripe sauté, Lyonnaise. Cut two pounds of tripe in narrow strips. Put in large frying pan four ounces of butter and four sliced onions, and cook until half fried, then add the tripe, which must be dry; season with salt and pepper, and fry until both are of a nice yellow color. Drain off the butter and serve the tripe dry, garnished with quartered lemons and chopped parsley. Vinegar may be served instead of the lemons if desired.

Consommé Rachel (1). Plain consommé garnished with asparagus tips.

(2) Plain consommé garnished with chicken dumplings and small peas.

Boiled sheepshead, cream sauce. Put a whole sheepshead in cold water with one glass of milk, season with salt, and bring to the boiling point. Then put on side of range where it will keep very hot without boiling, and let stand for twenty minutes. Serve on napkin with small boiled potatoes, quartered lemons and parsley. Cream sauce separate.

Plum pudding. One pound of well-chopped beef suet, one pound of sifted flour, one-half pound of bread crumbs; two lemons, both juice and rinds; one pound of brown sugar, four eggs, one-half teaspoonful each of powdered nutmeg, ginger, cloves and cinnamon; one pound of currant raisins; one-half pound each of malaga raisins, orange peel, citron peel and lemon peel, all chopped fine; one cup of molasses, and one-half pint of good brandy. Mix all together in a bowl, putting the liquids in last, making a thick, heavy mixture. Put in a buttered mould or in a cloth, and boil in water, or steam cook, for about three hours. This pudding, if kept in a cool place, will keep indefinitely. Warm the pudding until very hot before serving, sprinkle some powdered sugar over the top, pour on some brandy, and burn.

Brandy sauce. Put in a vessel one-half pint of apricot pulp, made from fresh or preserved fruit; one pint of water, and a half pound of sugar, and boil. Moisten a teaspoonful of arrowroot with a little water and add it to the boiling sauce, stirring so it will not get lumpy. Then strain and add a small glassful of brandy.

Hard sauce. Put in a bowl three-quarters of a pound of sweet butter, one pound of sugar, the white of an egg, and flavor with lemon, vanilla or a little brandy, and work into a cream. Put into a pastry bag with a tube, and dress on a pan in small round shapes. Place in the ice box to get hard.

50

FEBRUARY 18

BREAKFAST   LUNCHEON
 Waffles   Grapefruit and oranges en suprême
 Honey in comb   Chicken broth in cups
 Boiled eggs   Olives
 Dry toast   Small sirloin steak, Bordelaise
 Coffee   Potato croquettes
     Lettuce and tomato salad
     French pastry
     Coffee
  DINNER
   Potage Westmoreland
   Oysters à l'ancienne
   Chicken pot pie, home style
   Combination salad
   Moka cake
   Demi tasse

Grapefruit and oranges en suprême. Sliced oranges and grapefruit in equal parts, add a little sugar and maraschino, and serve in suprême glasses. Tie a ribbon around the glass, with a nice bow.

Potage Westmoreland. Equal parts of mock turtle soup, thick consommé tapioca, and thick consommé brunoise. Before serving add a glass of dry sherry wine.

Oysters à l'ancienne. Take a dozen oysters on the deep half shell, season with salt and pepper, put a small piece of butter, some chopped parsley, a little lemon juice, and a thin slice of salt pork on each, and bake in a hot oven for about four minutes.

Chicken pot pie, home style. Take a young fat hen and cut up as for fricassee. Wash well and put in a vessel with one quart of water, season with salt, bring to a boil, skim, and add a bouquet garni. After boiling for about thirty minutes remove the bouquet and add twelve small round potatoes, twelve very small onions, and one-quarter pound of parboiled salt pork cut in small squares. Boil all together until well done. Mix in a cup three spoonsful of flour and one-half cup of water, and stir into the stewing chicken. Boil again for about ten minutes, then put in a deep dish, sprinkle with chopped parsley, and when nearly cold cover with thin pie, or puff paste, brush over with the yolk of an egg, and bake in oven until well browned. Serve on a napkin. Dumplings and a few small French carrots may be added before covering with the paste, if desired.

Moka cake. Take three layers of cake and fill between with moka filling. For the filling beat a half pound of sweet butter with a half pound of powdered sugar until it is white and light. Then add the yolks of three eggs, one by one, and a half cup of rich cream, beating until very smooth. Flavor with some strong coffee or coffee extract. Finish the cake by glacing the top with coffee frosting, and decorate with some of the moka filling.

51

FEBRUARY 19

BREAKFAST   LUNCHEON
 Stewed prunes   Canapé of raw meat
 Scrambled eggs with chives   Radishes
 Toasted muffins   Broiled shad, maître d'hôtel
 Coffee   Potatoes au gratin
     Cauliflower mayonnaise
     Pont l'Évêque cheese
     Crackers
     Coffee
  DINNER
   Cream of Lima beans
   Celery
   Frogs' legs, Jerusalem
   Roast squab chicken
   Individual artichokes, au gratin
   Julienne potatoes
   Endives salad
   Vanilla ice cream
   Assorted cakes
   Coffee

Canapé of raw meat. Take a quarter pound of lean fresh beef tenderloin or sirloin and chop very fine and season with a little salt and pepper. Toast some thin slices of rye or white bread lightly, spread with a little sweet butter, and then spread the chopped meat on top. Serve on a napkin, garnished with quartered lemon and parsley.

Broiled shad, maître d'hôtel. Split a shad, season with salt and pepper, sprinkle with oil, and broil on both sides. Dish up on a platter, cover with maître d'hôtel sauce, and garnish with quartered lemons and parsley.

Cream of Lima beans. Put in a vessel two ounces of butter and one leek cut in small pieces. Simmer for a few minutes, then add one-half cup of flour and simmer again. When hot add one quart of milk and a can of Lima beans, or one pound of fresh beans. When soft strain through a fine sieve, put back in vessel, bring to a boil, and add one-half pint of thick cream and two ounces of best butter. Stir well, and season with salt and pepper and a little Cayenne pepper. In place of the cream, use half chicken broth, light bouillon, veal broth, or half stock and half milk, if desired.

Frogs' legs, Jerusalem. Put in a sauté pan one soupspoonful of chopped celery, three chopped shallots, and three ounces of butter, and simmer for about five minutes. Then add one dozen cut up frogs' legs, season with salt and pepper, and simmer for five minutes. Then add one cup of cream, or one cup of cream sauce, and boil for ten minutes. Serve in chafing dish.

Artichokes au gratin. Remove the leaves from four boiled artichokes and cut the bottoms in slices. Butter four individual shirred egg dishes, put one spoonful of cream sauce in the bottom, then put in the sliced artichokes, season with salt and pepper, cover with cream sauce, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in oven until brown.

52

FEBRUARY 20

BREAKFAST   LUNCHEON
 Oatmeal   Poached eggs, Rothschild
 Boiled salt mackerel   Fried chicken, Maryland
 Baked potatoes   Field salad
 Rolls        Coffee   Roquefort cheese, crackers        Coffee
  DINNER
   Potage de santé
   Salmon, Chambord
   Leg of mutton, à la Busse
   Spinach with cream        Parisian potatoes
   Sliced tomatoes, mayonnaise
   Anise seed cake

Poached eggs, Rothschild. Put a spoonful of purée of game on a plate, a poached egg on top, and cover with sauce Périgueux.

Purée of game. After serving roast venison, duck, quail, bear, reindeer, hare, or other game, take the remainder, remove the meat from the bones and mash very fine in a mortar, add just enough thick brown gravy to make a paste, and pass through a fine sieve. Season with salt and pepper, heat well, and use as a garnish.

Salmon, Chambord. Put in a buttered shallow sauce pan two slices of salmon, season with salt and pepper, add half a glass of red wine, and half a glass of stock, bouillon, fish stock or water, cover with buttered paper, and put in the oven and cook until done. With its broth make a sauce Génoise, and add to it one dozen small French mushrooms, one dozen parboiled clams, and one sliced truffle. Pour the sauce over the fish, and garnish with plain-boiled small écrevisses (crayfish).

Leg of mutton, à la Busse. Roast a leg of mutton, serve with its own gravy, and garnish with fresh mushrooms sauté in butter, and onions glacés.

Fresh mushrooms sauté in butter. Clean and wash one pound of fresh mushrooms and dry in a towel. Put in a sauté pan on the range, two ounces of butter; when hot add the mushrooms, season with salt and pepper, and sauté slowly for about ten minutes. Serve on toast with their own gravy, or use as a garnish for entrées, stews, etc.

Onions glacés. Peel one dozen small white onions and put in one quart of cold water with a spoonful of salt. Put on fire, boil for about five minutes, drain off water, and put the onions in a shallow sauté pan with one ounce of butter. Put in oven and roast until brown. Then add one spoonful of meat extract, let them glacé in this for a few minutes, and then serve. If preferred the onions may be glacéd by sprinkling with powdered sugar, and omitting the meat extract. Or take one pint of strong beef consommé and reduce one-half, then add at the same time as the onions, and they will glacé while reducing.

Anise seed cake. One-half pound of sugar, four eggs, one-half pound of flour, and one-half ounce of anise seed. Beat the sugar and eggs together over a slow fire until blood warm, then remove and continue beating until cold and firm. Then add the sifted flour and anise seed. Mix, and lay out on a greased and floured pan in drops about one and one-half inches in diameter. Put in a dry warm place until a crust forms on top (a few hours will be required), and then bake in a slow oven.

Spinach in cream. Boil a peck of well-washed spinach in salted water. Drain off and pound through a fine colander, add two ounces of butter, one cup of thick cream, heat well and serve. Salt and pepper if necessary.

53

FEBRUARY 21

BREAKFAST   LUNCHEON
 Baked apples with cream   Fillet of herring, mariné
 Plain omelet   Potato salad
 Rolls   Minced tenderloin, à l'estragon
 English breakfast tea   Mashed potatoes au gratin
     American cheese, crackers        Coffee
  DINNER
   Consommé Florentine        Ripe olives
   Fillet of sole, Bercy
   Sweetbreads braisé, with peas
   Roast squab, au jus        Gauffrette potatoes
   Cold asparagus, mustard sauce
   Coupe Lyonnaise        Assorted cakes        Coffee

Fillet of herring, mariné. Take two marinated herrings, remove the skins and bones, and cut in long strips. Put on platter, strain a little of its own sauce over them, and decorate with sliced lemons.

Minced tenderloin of beef, à l'estragon. Slice one pound of tenderloin of beef in strips one-eighth inch thick and two inches wide, using trimmings or the end piece. Put two ounces of melted butter in frying pan, and when red-hot add the slices of meat, season with salt and pepper, and fry very quickly over a hot fire; about one minute is required. Then remove the meat and sprinkle the pan with one spoonful of flour, and allow to become brown, then add one cup of bouillon or stock, boil for five minutes, add one teaspoonful of chopped fresh tarragon, and test as to seasoning. Then add one ounce of fresh butter and the juice of one lemon. Pour over the fillets, which have been kept warm in a deep dish.

Consommé Florentine. In consommé put some plain boiled spinach cut in small pieces, also thin pancake cut same way. Serve grated cheese separate.

Fillet of sole, Bercy. Put in a buttered flat sauté pan three finely-chopped shallots, the four fillets of a sole on top of the shallots, and a little chopped parsley and chervil on top of the fillets. Season with salt and pepper, add one-half glass of white wine, cover with buttered paper, put on top of the stove and bring to the boiling point. Then put in oven and finish cooking. Remove the fillets to a platter, and put in the sauté pan one pint of white wine sauce, cook for a few minutes, and pour over the fish. Do not strain the sauce. Other fish besides sole may be used if desired.

Roast squab, au jus. Season four squabs, put a piece of fresh fat pork over the breast, and place in roasting pan with one sliced carrot, one onion, one bay leaf, a clove, a few pepper berries, and three ounces of butter. Roast in a hot oven for about thirty-five minutes, basting often. Then put the squabs on a platter, and place the pan on the fire and cook until the butter is clarified. Drain off, add one cup of bouillon and one spoonful of meat extract, reduce one-half, strain, and pour over the squabs. Garnish with watercress.

Waffle potatoes. Cut the potatoes with a special cutter called a potato waffle machine. Put them in warm swimming lard and let it become hot gradually so the potatoes will not become brown too quick. When cooked soft take them out and put them for a second into very hot fat so they will become crisp and golden yellow. Serve on a napkin, sprinkled with salt.

Sybil and Gauffrette potatoes. Same as waffle potatoes.

Coupe Lyonnaise. Fill a glass with vanilla ice cream, and put on top one large marron glacé.

54

FEBRUARY 22

BREAKFAST   LUNCHEON
 Orange marmalade   Canapé Julia
 Buckwheat cakes   Consommé in cups
 Rolls   Cheese straws
 Coffee   Sand dabs, meunière
     Broiled chicken on toast
     Sybil potatoes
     Baked Hubbard squash
     Hearts of lettuce
     Meringue glacée à la vanille
     Coffee
  DINNER
   Seapuit oysters
   Clear green turtle, au Pemartin
   Crisp celery        Queen olives
   Salted almonds
   Fillet of bass, 1905
   Noisettes of lamb, Ducale
   Breast of chicken with Virginia ham
   Peas au beurre
   Soufflée potatoes
   Alligator pear salad
   Apple Moscovite
   Assorted cakes        Coffee

Canapé Julia. Chop the tail of a lobster very fine and put in a vessel on the range. When hot add one cup of thick cream sauce, bring to a boil, and season with salt and Cayenne pepper. Add the yolks of two eggs, but do not boil, heat just enough to bind the lobster. Make four pieces of toast, put the lobster on top, cover with grated cheese, put a bit of butter on the top of each, and bake in the oven. Serve on napkins, with lemons and parsley.

Noisettes of lamb. Noisettes are cut from the saddle of lamb, free from fat and skin, and in the shape of a small tenderloin steak. Broil or sauté in butter, and serve with Colbert, Béarnaise, or any other meat sauce.

Ducale. Artichoke bottoms filled with French peas, sauce Madère. Use as a garnish for lamb, beef, sweetbreads, etc.

Breast of chicken. Cut the breast from two raw roasting chickens, remove the skin, season with salt and pepper, roll in flour. Put two ounces of butter in a shallow sauté pan, and fry the breasts for about fifteen minutes, or until golden brown. Serve with Virginia ham or bacon, figs, or with sauce Colbert, Madère, cream, etc. If Virginia ham is served take four slices and just heat through on the broiler, or in pan with a little butter. Do not allow to become hard or crisp.

Alligator pear salad. (1). Select ripe, soft pears, but not mushy. Cut in half, remove the stone, fill with French dressing, and serve on cracked ice.

(2). Put in the bottom of a salad bowl some lettuce leaves, scoop out the inside of the pears with a soup spoon, put on the lettuce leaves, and cover with French dressing.

Apple Moscovite. Take four large apples and remove the insides with a sharp spoon, leaving only a firm shell. Put a spoonful of apple sauce on the bottom of the apples. Whip the whites of six eggs very hard, and mix with a half pint of sweet apple sauce. Fill the apples with this, dust over with powdered sugar, and bake in a moderate oven.

55

FEBRUARY 23

BREAKFAST   LUNCHEON
 Stewed prunes   Hors d'oeuvres variés
 Boiled eggs   Mutton chops, Daumont
 Dry toast   Julienne potatoes
 Coffee   Swiss cheese and crackers
     Coffee
  DINNER
   Potage Kroumir
   Aiguillettes of sole, marinière
   Chicken, Montmorency
   Artichokes with melted butter
   Chiffonnade salad
   Kirschwasser jelly
   Lady fingers
   Coffee

Mutton chops, Daumont. Bread four mutton chops and fry in a flat sauté pan. Dish up on a long platter, and garnish with artichoke bottoms filled with cauliflower. Pour sauce Périgueux around the chops.

Artichokes filled with cauliflower. Remove the leaves and trim the bottoms of four cold artichokes. Cut in four a boiled and well-seasoned cauliflower, squeeze out the water, and use to fill the artichoke bottoms. Cover with a little thick cream sauce, sprinkle with grated cheese, place small bits of butter on top of each, put on a buttered pan with a spoonful of bouillon, and bake in the oven.

Potage Kroumir. One quart of purée of tomato soup mixed with one pint of consommé tapioca.

Aiguillettes of sole, marinière. Take the four fillets from one sole and lay them flat in a buttered pan, sprinkle with three chopped shallots, season with salt and pepper, add one-half glass of white wine, one-half cup of stock or water, cover with buttered paper, and bring to a boil on top of the stove. Then put in oven and cook for about seven minutes. Put the fillets on a platter, and reduce the broth until nearly dry. Then add two cups of white wine sauce and boil for a minute. Bind the sauce with the yolk of an egg mixed with a spoonful of cream, add a little chopped chives, and pour over the fish.

Chicken sauté, Montmorency. Joint a chicken, season with salt and pepper, put three ounces of butter in a sauté pan and sauté the chicken. When done remove the chicken to a platter, and put in the pan one cup of brown gravy or sauce Madère, and one can of French mushrooms. Boil for a few minutes. Then pour over the chicken. Garnish with croustades filled with small French peas.

Croustades. One cup of flour, one cup of milk, the whites of three eggs, a teaspoonful of olive oil, a teaspoonful of corn starch, and a little salt. Mix well and strain. Keep the croustade iron very hot in swimming lard. Dip the iron in the dough for a few seconds, then dip in the swimming lard, coated with the dough, and fry until a nice golden color. Take out, and when cold the croustades will be very crisp. Croustade irons can be obtained in any first-class store.

56

FEBRUARY 24

BREAKFAST   LUNCHEON
 Grapefruit with cherries   Eggs Talleyrand
 Omelet with ham   Oysters à la Hyde
 Rolls   French pastry
 Coffee   Coffee
  DINNER
   Cream of frogs' legs
   Olives
   Scallops, Newburg
   Roast Easter kid, mint sauce
   Sweetbreads sauté, with green peas
   Endives salad
   Fancy ice cream
   Assorted cakes
   Coffee

Eggs Talleyrand. Trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each, and keep hot. Put a poached egg on top of each and cover with sauce Périgueux.

Cream of frogs' legs. Take the backs and front legs of two dozen frogs, reserving the hind legs for an entrée. Put in vessel with two quarts of bouillon or chicken broth, and boil for thirty minutes. Then take one-half pound of rice flour and mix with one pint of cream. Let it run into the boiling soup, and cook for ten minutes. Strain through a fine colander, put back in the vessel, season with salt and a little Cayenne pepper, and add three ounces of sweet butter. Stir the soup so the butter will melt slowly. Serve croûtons soufflés separate.

Scallops, Newburg. Put one pint of scallops in a sauté pan with one ounce of butter, season with salt and pepper, and sauté for about three minutes over a hot fire; then drain off and add one pint of sauce Newburg. Do not cook further, and serve in chafing dish.

Roast Easter kid. Kid when young is a delicious morsel. Prepare in the same manner as lamb for roasting.

Sweet potatoes sauté. Peel and slice two large boiled sweet potatoes. Put three ounces of butter in a sauté pan, when hot add the potatoes and sauté until nice and brown. Season with salt and pepper.

57

FEBRUARY 25

BREAKFAST   LUNCHEON
 Waffles   Poached eggs, Martha
 Honey   Hungarian beef goulash
 Coffee   Noodles, Polonaise
     Savarin Chantilly
     Coffee
  DINNER
   Consommé Colbert
   Broiled Alaska candlefish
   Sweetbreads, Théodora
   Roast ribs of beef, au jus
   Saratoga potatoes
   Celery Victor
   Fruit cake
   Coffee

Poached eggs, Martha. On top of four pieces of toast put some lobster croquette preparation in a layer about one-quarter of an inch thick, put a piece of butter on top of each, and bake in oven. Put a poached egg on top and cover with cream sauce.

Noodles, Polonaise. On a large platter put one pound of plain boiled noodles. In a frying pan put one-quarter pound of butter, and one-half cup of fresh bread crumbs. Fry until golden brown, and pour over the noodles.

Consommé Colbert. Equal parts of carrots, turnips, peas, string beans, cauliflower, and flageolet beans. Cut the carrots and turnips in small squares. Boil the cauliflower and cut off the small flowers. Then put all in hot consommé, with one poached egg to each person. Add a little chopped chervil before serving.

Broiled Alaska candlefish. As this fish is very oily it is better broiled. Season with salt and pepper, and serve on platter, with plenty of lemon and parsley in branches.

Sweetbreads, Théodora. Split four large sweetbreads, fill with chicken forcemeat, and braise them. Serve with sauce Madère, and garnish with stuffed fresh mushrooms.

Fruit cake (white). One pound each of butter, sugar and flour, one-half teaspoonful of baking powder, ten eggs, one-quarter pound of currant sultana raisins, one pony of rum, and one-quarter pound of chopped glacé fruits. Work the butter and the sugar together until creamy, then add the eggs two by two, and work well, then add the rum, and finally the flour, baking powder and fruit. Mix lightly, and bake in a buttered pan lined with paper.

58

FEBRUARY 26

BREAKFAST   LUNCHEON
 Stewed prunes   Eggs à la Colonel
 Boiled eggs   English lamb chops, Tavern
 Buttered toast   Lettuce salad
 Coffee   Pont l'évêque cheese
     Crackers
     Coffee
  DINNER
   Cream of rice
   Ripe olives
   Rock cod, en court bouillon
   Potatoes nature
   Squab chicken sauté, Sutro
   Olivette potatoes
   Endives salad
   Orange soufflé, St. Francis
   Assorted cakes
   Coffee

Eggs à la Colonel. Cut two tomatoes in half, squeeze out the juice, bread them, and fry. Put a poached egg on top of each piece, and cover with sauce Madère with fresh mushrooms.

English lamb chops, Tavern. Broil an English lamb chop until nearly done, then put in an earthern casserole, with some sauté potatoes on one side and some stewed lamb kidneys on the other. Put in the oven for a minute or two, and serve with chopped parsley on top.

English mutton chop, Tavern. Same as English lamb chop, Tavern.

Rock cod, en court bouillon. Put in a flat pan three spoonsful of olive oil, one onion sliced very fine, three sliced green and one red pepper, one bouquet garni, and about five pounds of codfish cut in slices two inches thick. Season with salt and pepper, add two glasses of white wine and one pint of water, and a little chopped parsley. Simmer slowly for about forty minutes. Remove the bouquet garni, and serve on a deep platter with broth and all. Any fish may be prepared in the same manner.

Squab chicken sauté, Sutro. Cut two squab chickens in six pieces each. Two legs, two wings, and the breast and carcass split. Season with salt and pepper, and sauté in pan with two ounces of butter. Prepare as follows: Two fresh artichoke bottoms boiled and cut in four; one-half pound of fresh mushrooms sauté in butter; one can of cèpes sauté in butter; the livers of the chickens whole, and one parboiled sweetbread sliced and sauté in butter. Mix all together with the chicken, season well, and add some chopped parsley and chives.

Orange Soufflé, St. Francis. Cut "lids" from the tops of four large oranges and remove the insides. Have the openings about an inch and one-half in diameter. Fill about one-third full with some sliced fresh fruit, such as oranges, apples, bananas, pineapple, etc. Then add a few drops of maraschino, fill another third with vanilla ice cream. Beat the whites of six eggs until stiff, mixed with one-half pound of sugar and the grated rind of an orange, and fill the final third of the orange. Dust with powdered sugar, and brown on top in a very hot oven. It will take but a second to brown, and they should be served at once.

59

FEBRUARY 27

BREAKFAST   LUNCHEON
 Orange marmalade   Omelet with Virginia ham and peppers
 Ham and eggs   Calf's head, vinaigrette
 Corn muffins   Baked potatoes
 Coffee   Apricot layer cake
     Coffee
  DINNER
   Strained gumbo soup, in cups
   Radishes
   Barracouda, maître d'hôtel
   Stuffed capon, Bruxelloise
   Asparagus, Hollandaise
   Champs Élysées potatoes
   Hearts of romaine, Roquefort dressing
   Chocolate parfait
   Lady fingers
   Coffee

Omelet with Virginia ham and peppers. Cut two slices of Virginia ham and one green pepper in small squares, put in frying pan with one ounce of butter, and simmer for about two minutes. Add eight beaten eggs and two red peppers cut in small squares, season with salt and pepper, and proceed in the same manner as for a plain omelet.

Calf's head, vinaigrette. Dish up on a napkin some boiled calf's head with the brains and the tongue sliced. Garnish the platter with pickles, pickled beets, quartered lemons, parsley in branches, and two hard-boiled eggs cut in two. Serve vinaigrette sauce separate.

Strained gumbo soup, in cups. Make a chicken okra soup, strain through cheese cloth, and serve in cups.

Stuffed capon, Bruxelloise. Soak half of a loaf of white bread in milk, then squeeze out the milk, mince fine, add salt and pepper, a little chopped parsley, one pound of finely chopped salted almonds, and one egg. Mix well together and fill the capon. Tie a slice of fresh fat pork over the breast, and roast in the same manner as chicken or other fowl.

Layer cake. Eight eggs, one-half pound of flour, one-quarter pound of melted butter, and a few drops of vanilla extract. Beat the eggs with the sugar over a slow fire until thoroughly warm, then take off the range and continue beating until cold. Put in the flour, mixing lightly, and add the melted butter and vanilla extract. Bake in buttered flat tin cake moulds, for about ten minutes.

French layer cake. The same as above with the exception that it is baked in one thick cake and then cut into layers.

Chocolate layer cake. Use three or four layers, filling between with chocolate cream. Glacé with chocolate frosting, and decorate the top with glacé fruits. See pastry cream for directions for filling.

Apricot layer cake. Same as chocolate layer cake, but fill with apricot marmalade, glacé the top with vanilla frosting, and decorate with glacé fruit.

60

FEBRUARY 28

BREAKFAST   LUNCHEON
 Shredded wheat with cream   Eggs à la Reine
 Crescents   Tripe à la mode de Caën
 Cocoa   Camembert cheese and crackers
     Coffee
  DINNER
   Consommé d'Orleans
   Celery
   Fillet of sole, Victoria
   Leg of mutton, Réforme
   Carrots, Vichy
   Potato salad
   Peach Melba
   Assorted cakes
   Coffee

Poached eggs, à la Reine. Spread some purée de foie gras on a piece of toast. Put a poached egg on top, cover with cream sauce, and sprinkle with finely chopped truffles. After the truffles have been chopped put in a napkin and squeeze out the juice, and then chop again. They will then be dry, and easy to sprinkle.

Fillet of sole, Victoria. Put four fillets in a buttered sauté pan, season with salt and pepper, add one-half glass of white wine. When done put on platter and pour a lobster sauce over the fish, with lobster and truffles cut in small squares, in it.

Leg of mutton, Réforme. Roast a leg of mutton, and serve the following sauce separate: Ham, tongue, pickles, mushrooms, and chicken in equal parts, cut Julienne style, and mixed with sauce poivrade.

Sauce poivrade. Crush one-half cup of black pepper berries and put in vessel with one dozen chopped shallots, a little parsley, and one pint of white wine vinegar. Boil and reduce until nearly dry, then add one quart of brown sauce, or sauce Madère, and boil for five minutes, then strain, and stir in three ounces of sweet butter slowly.

Tripe à la mode de Caën. Parboil eight pounds of raw tripe and four ox feet. Cut both the tripe and the feet in pieces two inches square. Chop one pound of raw beef suet and four large onions very fine. Put in an earthen pot half of the suet and onions, then half of the tripe and feet, then the remainder of the suet and onions, followed by the rest of the tripe and feet. Season with salt and pepper, add one bouquet garni, one-half pint of brandy, one pint of white wine, and fill the remainder of the space in the pot with water. Put a cover on the pot and seal with any kind of paste or dough, so that no air or steam can escape. Then put the pot in a moderate oven and leave for about eight hours; then take out of oven, take off the cover, and remove the bouquet garni. If there should be too much fat on top a little may be taken off. Ordinarily there will not be too much. Season to taste with salt and pepper, add one-half pint of dry apple cider and one glass of brandy, and boil for two minutes. Serve hot. The proper way to serve tripe à la mode de Caën is in small individual earthen pots, on a large plate, with red-hot ashes under the pot.

61

MARCH 1

BREAKFAST   LUNCHEON
 Strawberries with cream   Grapefruit en suprême
 Boiled eggs   Consommé in cups
 Dry toast   Cheese straws
 Coffee   Sweet-and-sour beef tongue
     String beans
     Mashed potatoes
     Chocolate éclairs        Coffee
  DINNER
   Oysters on half shell
   Onion soup au gratin
   Kingfish sauté, meunière
   Roast chicken
   Succotash
   Potato cakes
   Escarole salad
   Corn meal pudding        Coffee

Sweet-and-sour sauce. Procure one-half pound of unsweetened spiced fish cake from your grocer, break it in small pieces, put in a bowl, cover with one pint of vinegar and one pound of brown sugar. Soak for about an hour, then stir well, and add one cup of fish broth or meat stock, depending upon whether it is to be used for fish or meat. Season with salt and a little Cayenne pepper, then add one pound of seedless raisins, and boil again for five minutes.

Sweet-and-sour beef tongue. Boil a fresh beef tongue in the same manner as boiled beef. When done cut in thin slices, put in a flat pan, cover with sweet-and-sour sauce, and simmer for five minutes. Serve on a platter covered with the sauce.

Omelette Suzanne. Cut six macaroons in four and mix with a little whipped cream. Cut six lady fingers in two and sprinkle with powdered cocoa and powdered sugar. Melt some Bar le Duc jelly. Make an omelet in the usual manner, powder with plenty of sugar, and burn bands across the top with a hot iron. At one end of the omelet place the lady fingers, at the other end the macaroons, and pour some of the Bar le Duc jelly on each side. Pour a pony of Chartreuse over the omelet, then a pony of fine champagne, and light it.

Cheese straws. Roll out some puff paste (a good way to utilize any trimmings you may have) very thin, about one-eighth inch. Wash the top with eggs and spread with grated Parmesan cheese mixed with a little Cayenne pepper. Cut in narrow strips, one-half inch by six, lay on a baking pan and bake in a moderate oven until brown and crisp.

Onion soup, au gratin. Slice three onions very fine, put in a casserole with three ounces of butter, put on the cover, and simmer until of a golden color. Then add one quart of consommé, stock or any good broth (consommé preferred), season well, and boil for five minutes. Slice three rolls very thin and put in oven and allow to remain until brown and dry, like toast. Put the soup in an earthen casserole, float the slices of rolls on top, spread a cup of grated cheese over the bread, put in a hot oven and cook until brown on top. Serve very hot.

Potato cakes. Whenever there is mashed potatoes left over, make into little cakes about one inch thick and two inches in diameter, roll in flour, and fry in pan with a little butter, until brown on both sides. If the potato should be too thin add the raw yolk of an egg.

62

MARCH 2

BREAKFAST   LUNCHEON
 Oatmeal with cream   Eggs Bordelaise
 Broiled finnan haddie   Lamb chops, Victor Hugo
 Lyonnaise potatoes   Julienne potatoes
 Rolls   Stewed tomatoes
 Coffee   Brie cheese, crackers        Coffee
  DINNER
   Cream of lettuce        Radishes
   Scallops, Mornay
   Croustades financière
   Roast leg of mutton, currant jelly
   Potato croquettes
   Cold asparagus, mustard sauce
   Fruit salad, au marasquin
   Lady fingers        Coffee

Eggs Bordelaise. Fry the eggs in oil, put on toast, cover with Bordelaise sauce, and lay two slices of truffle on each egg.

Lamb chops, Victor Hugo. Broil or sauté six lamb chops on one side only, and allow to become cold. Grate two horseradish roots and put in a sauce pot with two ounces of butter, and simmer. Then add one cup of thick cream sauce, and bring to a boil; season well and bind with the yolks of two eggs. When this stuffing is cold put on top of the chops, make smooth with a knife, sprinkle with a little grated Parmesan cheese mixed with bread crumbs, put small bits of butter on each chop, place on a buttered pan, and put in a hot oven, so they will cook from the bottom. Cook until the tops are nice and brown, and serve on a platter with brown gravy, and two slices of truffle on each.

Cream of lettuce. Take the trimmings of six heads of lettuce, in volume about the same as two heads of lettuce, wash well and cut in small bits. Take two quarts of chicken broth, or any kind of clear broth or stock, add the lettuce to it and boil for thirty minutes. Put in a separate vessel four ounces of butter, and heat; add three spoonfuls of flour and heat again; add the broth containing the lettuce and boil for ten minutes. Boil a pint of cream, mix with the soup, and strain through a fine sieve. Put back in vessel, add two or three ounces of sweet butter, and stir until the butter is melted. Season with salt and a little Cayenne pepper.

Scallops, Mornay. Put one pint of scallops in a sauté pan with an ounce of butter, season with salt and pepper, and heat through. Then remove the juice and add one cup of thick cream sauce, mix well, put in a deep dish, sprinkle with grated Parmesan or Swiss cheese, put small bits of butter on top, and bake in hot oven until brown.

Croustades financière. Make a financière, but cut a little smaller than for garniture. Fill the croustades, and serve on napkin with parsley in branches.

Financière (garniture). Cut two parboiled sweetbreads in slices, and sauté in butter; add one-half can of French mushrooms, or one-quarter pound of fresh mushrooms cut in two and sautéed, rooster combs and kidneys, sliced truffles, small chicken dumplings, and a few green olives with the stones removed. Put all in a casserole, season well, add a pint of good Madeira sauce, and serve hot. This garnish may be used for filling croustades, vol au vents, small patties, or as an entrée.

63

MARCH 3

BREAKFAST   LUNCHEON
 Griddle cakes with maple syrup   Poached eggs, Monnet Sully
 Buttered toast   Imported Frankfort sausages
 Oolong tea   Sauerkraut
     Boiled potatoes
     Limberger cheese and crackers
     Coffee
DINNER  
 Toke Point oysters
 Pannade soup   SUPPER  
 Boiled sea bass, Hollandaise   Golden buck
 Potatoes nature  
 Chicken sauté, Salonika  
 Peas au cerfeuil  
 Chiffonnade salad  
 Biscuit glacé  
 Assorted cakes  
 Coffee

Poached eggs, Monnet Sully. Place a poached egg on a canapé of chicken and pour Béarnaise sauce over it.

Canapé of chicken. Take the breast of a boiled fowl and chop very fine, season with salt and pepper, mix well with two ounces of sweet butter, and spread on fresh toast.

Pannade soup. Take a half loaf of stale white bread, or some rolls, and put in a pot with three pints of water, season with salt and pepper, add one-quarter of a pound of butter, cover, and boil slowly for one hour. It will then be of the consistency of gruel. Mix the yolks of two eggs with a cup of cream and a half cup of milk, and stir slowly into the boiling soup. This is an excellent plain soup, and fine for the digestion.

Peas au cerfeuil. Put three ounces of butter in a casserole, add one quart of parboiled peas, some chopped chervil (cerfeuil), season with salt and a pinch of sugar, and simmer for five minutes.

Boiled sea bass, Hollandaise. Put a whole sea bass, including the head and tail, in a fish kettle, in cold water. Season with salt, some whole black pepper berries, and a bouquet garni. Add one sliced onion, and one carrot, bring to a boil and then set on the side for fifteen minutes. Serve on a napkin with small boiled potatoes, quartered lemons and parsley. Hollandaise sauce separate.

Fried artichokes. Trim the bottoms of six boiled artichokes, cut in four, put in flour, then in milk, then in beaten egg, then in fresh bread crumbs, and fry in swimming fat. Serve on napkin with lemon and parsley.

Chicken sauté, Salonika. Joint a chicken and season with salt and pepper. Put two spoonfuls of olive oil in a sauté pan, and when very hot add the chicken. Sauté until nice and brown, then add one chopped shallot. When the shallot is hot pour off the oil, add one cup of brown gravy, and simmer for five minutes. Dish up on a flat platter, pour the sauce over it, sprinkle with chopped parsley, and garnish both ends of the platter with fried artichokes.

Golden buck. A Welsh rabbit with a poached egg on top.

64

MARCH 4

BREAKFAST   LUNCHEON
 Sliced pineapple   Mussels marinière
 Bacon and eggs   Reindeer chop, port wine sauce
 Rolls   Sweet potatoes, sauté
 Coffee   Lettuce braisé
     Waldorf salad
     French pastry
     Coffee
DINNER  
 California oyster cocktail
 Ox tail soup, English style   SUPPER  
 Frogs' legs, Jerusalem   Hangtown fry
 Filet mignon, Bayard  
 Flageolet beans  
 Sybil potatoes  
 Hearts of lettuce  
 Raspberry water ice  
 Assorted cakes  
 Coffee  

Sauce marinière. Cut fine six shallots, put in casserole with one ounce of butter, and simmer just enough to have the shallots hot, then add one glass of white wine and boil until reduced nearly dry. Then add one pint of sauce Allemande and boil for five minutes. Season with salt and pepper, and sprinkle with a little chopped parsley and chives.

Sauce Allemande. Put four ounces of butter and three spoonfuls of flour in a casserole and place on the stove. When hot add one quart of chicken or veal broth, and boil for twenty minutes, then bind with the yolks of three eggs mixed with one-half cup of thick cream. Strain and season well with salt and a little Cayenne pepper.

Mussels, marinière. Wash the mussels well to free them from all sand. Put in casserole with one-half glass of white wine and one cup of water, bring to the boiling point, then add six chopped shallots, and boil until the mussels are open. Remove the mussels to another vessel, strain the broth, and reduce. Then add one pint of sauce marinière, and pour over the mussels. The mussels may be served with the entire shells attached; on the half shell, or removed from the shells altogether, after they have been boiled.

Reindeer chop. Reindeer should be hung up for at least two weeks before being cooked, otherwise it will be very tough. The meat is very good, and easily prepared. Salt and pepper the chops, roll in olive oil, and broil; or fry in frying pan, in the same manner as any other kind of chop or steak. Serve with maître d'hôtel, or some fancy meat sauce.

Port wine sauce. Take the brown gravy from a roast, or use any kind of brown sauce, or sauce Madère; add one glass of port wine and boil for two minutes. This sauce is excellent with game. If a sweeter sauce is desired one-half cup of hot currant jelly may be added.

Filet mignon, Bayard. Sauté in butter, or broil, small tenderloin steaks, place on toast, spread with purée de foie gras, cover with sauce Madère with sliced truffles, and garnish with small round chicken croquettes.

Hangtown fry. Mix plain scrambled eggs with one dozen small fried California oysters.

65

MARCH 5

BREAKFAST   LUNCHEON
 Pearl grits with cream   Eggs, Meyerbeer
 Broiled smoked salmon   Paprika schnitzel with spätzel
 Toast Melba   Gorgonzola cheese with crackers
 Coffee   Coffee
  DINNER
   Cream of bananas
   Ripe California olives
   Fillet of bass, Nanon
   Chicken sauté, Créole
   Boiled rice
   Escarole and chicory salad
   Nesselrode pudding
   Assorted cakes
   Coffee

Pearl grits. To one quart of boiling water add eight ounces of pearl grits, season with salt, and boil for twenty minutes. Serve cream separate.

Eggs, Meyerbeer. For each person cook two eggs on a shirred egg dish. Have the eggs very soft. Place a broiled split lamb's kidney in the center of each dish and cover with a little sauce Madère. Place two slices of truffle on top. Season well.

Broiled smoked salmon. Slice the salmon about one-half inch thick, roll in olive oil, and broil. When done put on platter, cover with maître d'hôtel sauce, and garnish with quartered lemons and parsley.

Toast Melba. Cut some white bread in very thin slices, trim, put on a pan and bake in the oven until brown.

Paprika schnitzel. Cut four slices from a leg of veal. The slices should be about one-half inch thick, two and one-half inches wide and six inches long. Season them with salt and paprika. Melt three ounces of butter in a sauté pan, when hot put the slices of meat in the pan and sauté for about five minutes. Then add one cup of very thick cream, a little more salt, one teaspoonful of paprika, and simmer for five minutes. If the sauce should be too thin add one spoonful of cream sauce and simmer for a few minutes.

Nesselrode pudding. Beat over the fire the yolks of eight eggs, one-half pound of sugar, and one pony of good rum, until light and creamy. Then remove from the fire and continue beating until cold. Then add one quart of whipped cream and one-half pound of broken marrons glacés. Mix well, and put in one large, or in individual moulds, pack in ice and salt, and leave until hard. It will require about two hours to freeze. To serve, remove from mould, decorate the top with a marron glacé, and pour maraschino sauce around the bottom of the pudding.

Spätzel. These are small flour dumplings, but made harder than the usual dumpling. Mix well one cup of flour, one whole egg and the yolk of an egg, one-third of a cup of milk, a little salt and pepper, and a very little grated nutmeg. Form in small bits and drop into boiling salted water and boil for about five minutes, then pour off the water. In a frying pan put two ounces of butter and cook until brown, then pour over the spätzel and mix.

Cream of bananas. Make a cream of chicken soup, heat six bananas in it, and strain through a fine sieve.

66

MARCH 6

BREAKFAST   LUNCHEON
 Bar le Duc jelly   Grapefruit with cherries
 Spanish omelet   Fried tomcods, Tartar sauce
 Dry toast   Turkeys' livers en brochette
 Chocolate with whipped cream   Flageolet beans
     French pastry
     Coffee
  DINNER
   Consommé royal
   Soft clams, bâtelière
   Roast turkey, cranberry sauce
   Sweet potato croquettes
   Asparagus Hollandaise
   Chiffonnade salad
   Mince pie
   American cheese
   Coffee

Spanish omelet. Make a plain omelet and pour one cup of Créole sauce around it.

Fried tomcods. Clean eight tomcods, wash well, and dry with a towel. Roll in milk, then in flour, and fry in swimming fat for about five minutes, or until nice and brown. The fat must be very hot. Serve on a napkin with fried parsley, quartered lemons, and Tartar sauce separate.

Turkeys' livers en brochette. Take three turkey livers and cut each in four slices. Broil three slices of bacon, and cut in four pieces also. Now stick a piece of liver on a skewer, then a piece of bacon, then another piece of liver, then another piece of bacon, and so continue until the skewer is full. Season with salt and pepper, roll in fresh bread crumbs, sprinkle with olive oil, and broil. When done on all sides place on a piece of toast, put some maître d'hôtel sauce over it, and garnish with quarters of lemon and water-cress.

Clams bâtelière. Separate the bellies from one dozen soft clams and put them back in their half shells. Season with salt and pepper, cover with maître d'hôtel sauce, put a thin slice of salt pork over the top, and place in oven and bake. Garnish with quartered lemon and parsley.

Roast turkey. Season the turkey well, fill with any kind of stuffing, and roast in the same manner as roast turkey stuffed with chestnuts.

67

MARCH 7

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Eggs Sarah Bernhardt
 Boiled eggs   Reindeer stew
 Rolls   Mashed potatoes
 Coffee   Camembert cheese and crackers
     Coffee
  DINNER
   Cherrystone oysters on half shell
   Cream of farina
   Fillet of turbot, Bonnefoy
   Lamb chops, charcutière
   Succotash
   French fried potatoes
   Romaine salad
   Fancy ice cream
   Assorted cakes        Coffee

Eggs Sarah Bernhardt. Cut six hard-boiled eggs in two, remove the yolks, mash them up and mix with a little salt, pepper, celery salt, one spoonful of fresh bread crumbs, one spoonful of chopped chicken meat, and the yolk of one raw egg. Stuff the halved whites of eggs with this, put on a buttered dish and place in the oven for four minutes. Dress on a silver platter, and cover with sauce Périgueux.

Sauce Périgueux. Chop a small can of truffles and put in a casserole with one glass of Madeira, and reduce until nearly dry. Then add one pint of brown gravy and season with salt and Cayenne pepper.

Sauce Périgord. Slice one small can of truffles, put in casserole with one glass of Madeira or sherry wine, reduce, add one pint of brown gravy and boil again for twelve minutes. Season with salt and Cayenne pepper.

Reindeer stew. Cut about five pounds of shoulder and breast of reindeer in pieces two inches square. Put in sauté pan with one-quarter pound of butter, season with salt and pepper, and sauté until nice and brown. Then add two spoonfuls of flour and simmer until the flour is slightly brown; add one pint of claret and one quart of boiling water, a bouquet garni, and bring to a boil; skim, cover and let slowly cook until nearly done. Sauté in butter twelve heads of fresh mushrooms, and parboil twelve very small potatoes and fry in butter, add them to the stew and cook until soft. Season well with salt and pepper.

Cream of farina. Boil one pound of farina in one quart of milk. When done add one pint of well-seasoned chicken broth, and strain through a fine sieve. Put back in pot, add two ounces of sweet butter and one pint of boiling cream. Season with salt and a little Cayenne pepper.

Fillet of turbot, Bonnefoy. Cut the turbot in fillets about one and one-half inches wide and three inches long. Put in sauté pan, season with salt and pepper, add six very finely chopped shallots, one small can of mushrooms, or a half pound of fresh mushrooms, and one glass of claret. Cover with buttered manilla paper, put in oven and simmer for ten minutes, then remove the fish to a platter. Put the pan with the gravy on the fire, add one pint of tomato sauce and boil for five minutes. Then stir in well one ounce of good butter, and pour over the fish.

Lamb chops, charcutière. Broil some lamb chops and cover with brown sauce with which has been mixed some sliced pickle and sliced green olives in equal parts. Season the sauce well.

68

MARCH 8

BREAKFAST   LUNCHEON
 Stewed prunes   Canapé of fresh caviar
 Scrambled eggs with bacon   Consommé in cups
 Buttered toast   Cheese straws
 English breakfast tea   Spring lamb Irish stew
     Cream puffs
     Coffee
  DINNER
   Purée d'Artois (soup)
   Salted pecans
   Broiled shad, Albert
   Chicken à l'Estragon
   Potatoes au gratin
   Artichokes, sauce Hollandaise
   Omelette soufflée
   Coffee

Purée d'Artois. Same as purée of peas.

Broiled shad, Albert. Broiled shad with horseradish sauce.

Chicken à l'Estragon. Boil a whole chicken in a quart of water with salt and a bouquet garni. When done pull the skin off but leave the chicken whole. Make the sauce in the following manner: Put three ounces of butter in a casserole, when hot add two and one-half spoonfuls of flour and one and one-half pints of the chicken broth, boil for ten minutes, add a little chopped tarragon and boil for another ten minutes. Bind with the yolks of two eggs and a half cup of cream, strain, and season with salt and Cayenne pepper. Pour the sauce over the chicken, and lay a few leaves of tarragon on top.

Omelette soufflée. Mix a cup of powdered sugar with the yolks of two eggs and the inside of a vanilla bean, and beat until it is light and fluffy. Beat the whites of eight eggs until they are very stiff, then add to the batter, mixing lightly. Place this on a buttered silver platter that has been dusted with powdered sugar, form into a fancy shape, decorate through a pastry bag with some of the same preparation, dust with powdered sugar, and bake in a rather hot oven for about ten minutes.

Omelette soufflée en surprise. Cut a piece of sponge cake into an oval shape about one-half inch thick, three inches wide and six inches long. Put on top of the cake one pint of vanilla ice cream that has been frozen very hard, cover with omelette soufflée preparation, decorate in the same manner as above, dust with powdered sugar, and bake in a very hot oven for two minutes.

69

MARCH 9

BREAKFAST   LUNCHEON
 Orange marmalade   Eggs Maltaise
 Boiled eggs   Calf's head, à la Française
 Dry toast   Plain boiled potatoes
 Ceylon tea   Brie cheese and crackers        Coffee
  DINNER
   Cream of green corn
   Matelote of fish
   Leg of mutton, Bretonne
   Field salad
   Sand tart        Coffee

Eggs Maltaise. Fill a croustade with purée of fresh mushrooms, put a poached egg on top, and cover with cream sauce.

Calf's head, à la Française. Boil a calf's head, with the tongue and brains, and dish up on a china platter. Make a macédoine of vegetables as follows: Boil in salt water a carrot and a turnip, and when cold cut up in small dices. Add one-half pound of cold cooked string beans cut in pieces about one-half inch long, one-quarter pound of boiled peas, and one-half can of flageolet beans. Put this macédoine in a salad bowl, add one teaspoonful of salt, one-half teaspoonful of fresh-ground black pepper, a little parsley and chervil, one-half cup of white wine vinegar, and one and one-half cups of olive oil. Mix well and pour over the calf's head.

Cream of green corn. Soak five pounds of green corn in cold water over night. Then put on fire in pot with one-half gallon of bouillon, and cook until soft. Then strain through a fine sieve, put back in pot, add one quart of boiling cream, and season with salt and a little Cayenne pepper. Before serving add four ounces of sweet butter, and stir well until melted.

White beans, Bretonne. Soak 3 pounds of white beans in cold water over night. Put in a vessel with three quarts of water, a ham bone, a bouquet garni, and a small handful of salt. Boil until soft, then remove the ham bone and bouquet, and drain off the water. Chop three large onions very fine, put in casserole with three ounces of butter, and simmer until cooked, then add a teaspoonful of chopped garlic and heat through, pour in a cupful of purée of tomatoes and some chopped parsley, add the beans, season well with fresh-ground black pepper, and cook for ten minutes.

Leg of mutton, Bretonne. Roast leg of mutton garnished with beans Bretonne.

Matelote of fish. Take the solid meat of any kind of fresh fish such as bass, carp, perch, etc., and cut about four pounds in slices two inches thick. Put in buttered pan, season with salt and pepper, add one pint of claret, one cup of stock, fish broth, or water, and a bouquet garni. Cover, put over a slow fire and boil for about twenty minutes, or until soft. Put the fish in a deep dish, cover with matelote sauce, and garnish with boiled écrevisses. To make the matelote sauce put three ounces of butter in a casserole and allow to become hot. Then add two spoonfuls of flour, heat well, and then pour in the strained broth from the fish, boil for ten minutes, add one spoonful of meat extract and one teaspoonful of essence of anchovies, and strain. Peel one dozen very small white onions, parboil then and fry in butter until soft. Add the onions and one can of French mushrooms to the sauce, season well, and boil.

Sand tart (Sablé). One pound of sugar, one pound of flour, the yolks of five eggs, six ounces of butter, and three tablespoonfuls of thick sour milk in 70 which has been dissolved one pinch of soda. Mix to a hard dough and roll very thin. Beat the whites of two eggs and use to moisten the top of the rolled dough. Cut in the desired shape, sprinkle with sugar mixed with a little powdered cinnamon and chopped almonds, put on buttered pan and bake quick.

MARCH 10

BREAKFAST   LUNCHEON
 Sliced bananas with cream   Eggs Renaissance
 Broiled finnan haddie   Mutton chops, Signora
 Baked potatoes   Fried egg plant
 Rolls   Romaine salad
 Coffee   Meringued peaches        Coffee
  DINNER
   Mock turtle soup
   Oysters, Victor
   Croustades Laguipierre
   Roast capon, au jus
   Fresh asparagus, Hollandaise
   Champs Elysées potatoes
   Escarole salad
   Fancy ice cream
   Assorted cakes        Coffee

Eggs Renaissance. Put a little cream sauce in the bottom of a buttered cocotte dish, add a raw egg, season with salt and pepper, then add a few sliced canned mushrooms and sliced truffles, cover with cream sauce, sprinkle with grated cheese, put bits of butter on top, and bake in oven.

Mutton chops, Signora. Split open four mutton chops, season with salt and pepper, put three slices of truffle in each chop and fold together, roll in flour, then in beaten egg, and finally in bread crumbs. Fry the chops for ten minutes in hot melted butter. Serve cream sauce to which has been added some chopped truffles.

Meringued peaches. (Pêche meringuée.) Cook one quarter pound of rice in one quart of milk for about one-half hour. The rice should be stiff when done. Add one pony of cream, one ounce of butter, two ounces of sugar, and mix well. Spread on a dish about one inch deep, and place on top some halved preserved peaches, or some fresh peaches cooked in syrup. Make a meringue paste with the whites of four eggs beaten stiff and a half pound of sugar. Cover the peaches with the meringue, using a pastry bag with a fancy tube. Dust over with powdered sugar, and bake in a rather cool oven until it becomes a little dry and brown.

Oysters Victor. Wash the heads of three fresh mushrooms, dry them in a towel, and chop very fine, also chop very fine six walnuts and put in salad bowl with the mushrooms, season with salt and pepper, add three ounces of butter and a little chopped parsley, and mix well together. Spread this paste on top of a dozen oysters on the half shell, and bake in oven for about five minutes. Serve with halves of lemon.

Croustades Laguipierre. Use equal parts of chickens' livers, sauté in butter, sliced sweetbreads sauté, boiled rooster combs, sliced green olives, sliced truffles, and French mushrooms cut in two. Stir into hot Madeira sauce, season well, and fill the croustades.

71

MARCH 11

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Hors d'oeuvres variés
 Scrambled eggs with truffles   Potato omelet
 Crescents   Roquefort cheese and crackers
 Coffee   Hungarian beef goulash
     Coffee
  DINNER
   Consommé Du Barry
   Queen olives
   Fillet of sole, Turbigo
   Veal kidney roast
   Carrots in butter
   Mashed potatoes
   Chicory salad
   Fried cream
   Coffee

Scrambled eggs with truffles. Cut a truffle in small dices and put in sauce pan, on the range, with one ounce of butter. When hot add six beaten eggs, a little salt and pepper, one spoonful of cream, and then scramble in the usual manner. Dish up and lay six slices of heated truffles on top.

Potato omelet. Cut a boiled potato in small dices. Put one ounce of butter in a frying pan with the potato, and fry until brown, then add six beaten eggs, season with salt and pepper, and cook into an omelet in the usual manner.

Consommé Du Barry. Boil a cauliflower in salt water. When done cut the tips of the flowers from the stems and add to boiling consommé.

Fillet of sole, Turbigo. Cut the fillets from a sole, and remove the skin. Spread with fish force meat, (see fish dumplings), fold in half, place in buttered sauté pan, season with salt and pepper, add one-half glass of white wine, and boil. When done remove the fish to a platter; add to the gravy in the pan one cup of white wine sauce, boil for ten minutes, and strain. Cut the tail of a lobster in slices, heat them and lay on top of fillets and cover with the sauce.

Carrots in butter. Wash and peel three dozen small French carrots, and boil in two quarts of salted water. When done drain off the water, add two ounces of sweet butter, and simmer for two minutes. Sprinkle with a little chopped parsley.

Fried cream. One quart of milk, one-half pound of sugar, the yolks of eight eggs, four ounces of flour, and one-half of a vanilla bean. Boil the milk with the vanilla bean. Mix the sugar, flour and the yolks of the eggs, and then pour into the boiling milk. Continue cooking, stirring all the time until stiff. Then pour into a flat pan in a layer about three-quarters of an inch thick, allow to become cold, and then cut into two inch squares. Roll in flour, then in beaten egg, and finally in cake, macaroon, or bread crumbs, and fry in swimming lard until brown. Serve dusted with powdered sugar, or with a lump of sugar covered with brandy, and burning.

Beef tongue, Parisian style. Wash a fresh beef tongue, put in a pot, cover with hot water, add a cup of white wine vinegar, two carrots, two onions, a bay leaf, a few cloves, a crushed garlic clove, some thyme, the green tops of a bunch of celery, and some salt. Simmer slowly for three hours, or until when pricked with a fork it has the consistency of jelly. Then peel and trim. Reduce the broth, and make a brown gravy, adding a glass of Madeira wine. In another pan boil a dozen or so small onions. Glacé and simmer them in plenty of butter, but do not brown, add a can of mushroom heads and quarter 72 of a pound of salt pork that has been boiled and diced, and simmer again. Add two tablespoonfuls of minced parsley and a wine glass of sherry, then mix with the brown Madeira sauce. Put the whole tongue on a platter, and pour the sauce over it.

MARCH 12

BREAKFAST   LUNCHEON
 Stewed rhubarb   Grapefruit with maraschino
 Boiled eggs   Fried tomcods, Tartar
 Rolls   Broiled honeycomb tripe
 Coffee   Celery root, field and beet salad
     Lyonnaise potatoes
     Cherry tart        Coffee
  DINNER
   Potage Lamballe        Radishes
   Bass, Dijonaise
   Roast chicken
   Fonds d'artichauts, Feypell
   Julienne potatoes
   Sliced tomatoes, French dressing
   Vanilla ice cream
   Cakes        Coffee

Bass, Dijonaise. Put four fillets of bass in a buttered pan, season with salt and pepper, sprinkle with two finely-chopped shallots, add one-half cup of water, cover, and put in hot oven for fifteen minutes. Then place the fillets on a platter, and reduce the broth until nearly dry, add one spoonful of French mustard and two cups of cream sauce, and boil for two minutes. Add some chopped chives, and pour over the fish.

Fonds d'artichauts, Feypell. (Artichoke bottoms, Feypell). Remove the leaves, and trim the bottoms of twelve boiled artichokes. Cut six of them into one-half inch squares. Prepare one cup of purée of fresh mushrooms and one-half cup of grated cheese. Put in a sauté pan one ounce of fresh butter, and when hot add the cut-up artichoke bottoms, and season with salt and pepper. Fry until of a light golden yellow color, then add the grated cheese, mix well, add the mushrooms purée, and boil for a minute or two. Finally stir in the yolk of an egg, mixing quickly, and a little chopped parsley. Cover thickly the six whole artichoke bottoms with this filling, place on a buttered dish or pan, lay a thin slice of raw bacon about an inch and a half long on top of each, and put in the oven and bake. Serve as a vegetable course with Madeira or tomato sauce, or as a garnish, plain.

Canapé St. Francis. Trim small pieces of toast, and cut in fancy shapes, or circular. Spread with caviar. Place a slice of tomato on top and over this strips of caviar. Place on lettuce leaves that have been dressed with French dressing mixed with finely-chopped herbs.

Potatoes Ritz. Allow one large potato for each individual. Peel, and cut into half-inch dices. Boil in salt water for ten minutes, drain, and brown with butter. When done the potatoes should be in small free pieces, and browned on all sides.

73

MARCH 13

BREAKFAST   LUNCHEON
 Grapefruit marmalade   Eggs gastronome
 Buckwheat cakes   Calf's brains au beurre noir
 Breakfast sausages   Persillade potatoes
 Maple syrup   Hearts of lettuce, French dressing
 Rolls        Coffee   French pastry        Coffee
 
DINNER  SUPPER
 Toke Point Oysters, mignonette   Yorkshire buck
 Potage Mongol   Coffee
 Ripe California olives
 Fillet of sole, Villeroi
 Roast loin of lamb, mint sauce
 Asparagus Polonaise        Potato salad
 Savarin aux fruits        Coffee

Eggs gastronome. Boil six eggs until hard, remove the shells, and cut in two lengthwise. Chop up the yolks and put in a bowl. Chop very fine one can of French mushrooms, and add to the yolks, season with salt and pepper, add the raw yolk of one egg, one-half cup of fresh bread crumbs and a little chopped parsley, and mix well. Fill the hard-boiled whites with this filling, put on a platter, cover with brown gravy and bake in oven.

Calf's brains au beurre noir. Put two calf's brains in cold water and leave for one hour; then remove the reddish-black outside skin with the fingers, and put again in fresh cold water so the blood will run out, and the brains remain white after being cooked. Now put in a casserole two quarts of water, a heaping spoonful of salt, one-half glass of vinegar, two onions, one-half of a carrot, and a bouquet garni. Boil for five minutes, and then add the brains and boil for two minutes, then let it stand in the hot broth for about one-half hour. Then remove the brains, cut in two lengthwise and lay on a platter, sprinkle with salt and fresh-ground black pepper, one spoonful of French capers, and a little chopped parsley, chives and chervil. Put in a frying pan three ounces of sweet butter and cook until very dark brown, nearly black; and pour over the brains. Then put in the same pan one-third of a cup of vinegar, let it become hot, and pour over the brains also.

Potatoes persillade. Cut two dozen potatoes to the shape of a small egg. Put in a pot, cover with cold water, add a spoonful of salt, and boil slowly so they will not break. When they are nearly soft drain off the water, add one ounce of butter, cover, and simmer until the butter is melted. Then sprinkle with chopped parsley.

Fillet of sole, Villeroi. Put the fillets of a large sole in a buttered pan, add some salt and a glass of milk, bring to a boil, and then set on the side of the stove for ten minutes; then remove the fish to a platter. Mix in a cup one spoonful of flour and one spoonful of butter; add this to the broth in the pan from which the fish has been removed, and boil for five minutes; then add one cup of cream, and two ounces of sweet butter and whip well until melted, season with salt and pepper, and strain over the fish.

Asparagus Polonaise. Put four pounds of boiled fresh asparagus, (for four persons), on a platter. In a frying pan put three ounces of fresh butter, and one-half cup of fresh bread crumbs, and fry until the crumbs are golden yellow. Then pour over the tips of the asparagus, sprinkle with a little pepper and chopped parsley. A hard-boiled egg chopped fine, may be added if desired.

Boiled fresh asparagus. Fresh asparagus should be peeled very thin with a sharp knife, and well washed. If to be served hot, put in boiling salt water over a hot fire about twenty minutes before serving. They should not be cooked in advance. If to be served cold, as soon as the asparagus is done pour a glass of cold water over them so they will not continue cooking and become too soft. Allow to cool in the broth, and before serving lay on a towel or napkin to allow the water to drip off.

74

MARCH 14

BREAKFAST   LUNCHEON
 Baked beans, Boston style   Omelet with oysters
 Brown bread   Veal chops, sauté in butter
 Buttermilk   Purée of salad
 Coffee   Camembert cheese, crackers        Coffee
  DINNER
   Little Neck clams
   Chicken okra soup
   Salted almonds
   Aiguillettes of bass, Massena
   Vol au vent Toulouse
   Roast capon, giblet sauce
   Stewed asparagus        Château potatoes
   Endives salad
   Parfait Napolitain
   Assorted cakes        Coffee

Purée of salad. (Vegetable). Boil in salted water, lettuce or any other kind of green salad. When done drain off the water and press through a fine colander. Add butter and a little cream.

Aiguillettes of bass, Massena. Put four fillets of bass in a buttered pan, season with salt and pepper; add one-half glass of white wine and one-half glass of stock, bouillon, fish broth or water, cover with buttered paper, and put in oven to bake. When done place the aiguillettes on a platter and cover with the following sauce: Heat one and one-half ounces of butter in a sauce pan, add one spoonful of flour and allow to become brown, add the fish broth left from cooking the bass, one spoonful of meat extract, and one-half spoonful of Worcestershire sauce. Boil for ten minutes, then add one-half teaspoonful of essence of anchovies, and strain through cheese cloth. Boil one dozen clams and cut in two; cut half of the tail of a lobster in small squares, and six heads of mushrooms cut in two. Put all of this in the strained sauce, and season well.

Giblet sauce. Clean the giblets of chickens, turkeys, or other fowl, boil in salt water, and chop. Put in casserole two chopped onions, and two ounces of butter, and simmer for ten minutes, or until soft and yellow. Then add one tablespoonful of flour, and simmer again until brown. Add the gravy from a roast, the chopped giblets and a little of the water the giblets were boiled in. Cook for half an hour, season with salt and pepper and chopped parsley. A little sherry wine may be added before serving, if desired.

Stewed asparagus. Cut up some asparagus tips and cook in a casserole in salt water until soft. Mix a spoonful of flour and one ounce of butter and add to the asparagus, with some of the water used for boiling. Use only enough water to cover the asparagus. Sprinkle with chopped parsley and pepper, and serve in a deep dish.

White bean soup. Soak a quart of beans over night. Put in a vessel with four quarts of water, or a mild soup stock. Add a half pound of lean bacon, and a shinbone, if desired. Start to boil rapidly, then remove to back of stove and cook for several hours until the beans drop to pieces. Skim from time to time. Meanwhile chop very fine an onion, a carrot and a stalk of celery, and simmer in butter until they take on a slightly brown color. Add a spoonful of flour, a potato cut in small dices, and the water from the beans. Strain the beans, and to the purée add the cooked vegetables; cut the bacon in small pieces, and cook all together for twenty minutes. Season with salt, pepper and chopped parsley.

75

MARCH 15

BREAKFAST   LUNCHEON
 Bananas with cream   Crab salad
 Scrambled eggs with asparagus tips  Consommé in cups        Cheese straws
 Toast   Fried whitebait, rémoulade
 Coffee   Lamb chops        Sauté potatoes
     Escarole and chicory salad
     Roquefort cheese, crackers        Coffee
  DINNER
   Pot au feu
   Loin of pork, baker's oven style
   Mashed turnips
   Celery root and field salad
   Fancy ice cream
   Assorted cakes        Coffee

Fried whitebait. Wash the whitebait well and dry on a towel or napkin. Roll in milk, then in flour, and fry in very hot swimming lard, just enough to make them crisp. Lay them on a napkin, sprinkle with salt, and garnish with fried parsley and quartered lemons. Serve brown bread and butter sandwiches and sauce Tartar or rémoulade.

Pot au feu. Put in a pot one brisket of beef; or five pounds of short ribs of beef; two gallons of cold water, and a handful of salt. Bring slowly to a boil and skim well, so the broth will remain clear. When the boiling point is reached add two whole carrots, two turnips, three stalks of leeks, one stalk of celery, a bouquet garni, one small head of Savoy cabbage, and two large onions, all well washed. Bring to the boiling point again, cover, and put on the side of the stove where it will simmer slowly. The vegetables will be done before the meat, so when they are cooked remove them and throw out the bouquet garni. Let the beef cook until very soft. Cut the vegetables, with the exception of the onions, in thin slices; and when the beef is done strain the broth over the vegetables. Give it another boil, season well, add some chopped chervil, and serve with toasted bread crusts, separate.

The boiled beef may be served as an extra course, usually after the soup, if no fish is served.

Loin of pork, baker's oven style. For a large family, take eight pounds of pork ribs, season with salt and pepper, rub with a piece of garlic thoroughly, and put into a stoneware pot. Cut six large potatoes in strips lengthwise and one inch square, slice three onions and add, with three pints of water, a bay leaf and two cloves, to the meat. Your baker will bake it for you in a brick oven, and it will be a dish quite different from the usual roasted pork. If necessary, put it in your own oven, baking for not less than four hours with a slow, even fire. However, it is preferable to have it baked in a brick oven.

Fried chicken, Vienna style. Cut a chicken in six pieces; two legs, two wings, and two pieces of breast. Season with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Put in a sauté pan in two spoonfuls of hot butter, and fry. When done dish up on a platter, garnish with corn fritters, and serve sauce suprême separate.

Peas, farmer style. Shell enough peas to make two cupsful. Take twelve firm large asparagus tips, an onion, a firm head of lettuce cut fine, six small French carrots cut in two, three ounces of butter, a pinch of salt and one of sugar. Add enough water to cover, and simmer slowly until all the vegetables are thoroughly done.

76

MARCH 16

BREAKFAST   LUNCHEON
 Grapefruit   Sardines, vinaigrette
 Fried eggs   Paprika schnitzel with spätzel
 Dry toast   German apple cake
 English breakfast tea   Coffee
  DINNER
   Blue Point oysters on half shell
   Purée paysanne
   Pompano sauté, meunière
   Tame duckling, apple sauce
   Young beets in butter
   Sweet potatoes sauté
   Waldorf salad
   Lemon pie
   Coffee

Sardines, vinaigrette. Remove the skins from a can of sardines, and arrange on a platter, on a lettuce leaf. Sprinkle with salt and fresh-ground black pepper, pour a spoonful of vinaigre and one of olive oil over them, and sprinkle with chopped parsley. Garnish with a lemon cut in half, two hard-boiled eggs cut in two, some chopped onion on a small leaf of lettuce, and another small leaf filled with small French capers.

Purée paysanne. (Soup). Slice a carrot, an onion, a turnip, one-half of a stalk of celery, two stalks of leeks, three leaves of cabbage, one-half pound of squash or other fresh vegetable such as asparagus or tomatoes. Put them in a vessel with one-half pound of fresh peas, and one-quarter pound of fresh Lima beans. Cover with two quarts of bouillon and cook until soft. Strain through a fine colander, put back in the vessel, bring to a boil, season with salt and pepper, add two ounces of butter and mix well.

Young beets in butter. Cut some young boiled beets in thin slices, put in sauté pan with butter, season with salt and pepper, and simmer for a few minutes.

Fillet of sole, Villeroi. Put the fillets of a large sole in a buttered pan, add some salt and a glass of milk, and bring to a boil, then set on side of stove for ten minutes. Then remove the fillets to a platter. Mix in a cup one spoonful of flour and one spoonful of butter, and add this to the milk broth in the pan, which has been kept boiling, and cook for five minutes. Then add one cup of cream and two ounces of sweet butter, whip well until melted, season with salt and pepper, and strain over the fish.

Sponge cake. One-half pound of sugar, six yolks of egg and six whole eggs, one-half pound of flour, and flavoring. Beat the eggs and yolks and sugar over a slow fire until blood warm. Then remove and continue beating until cold and very light and spongy. Then add the flour and vanilla, or other flavoring, and mix lightly. Put into paper-lined moulds or pan, and bake in medium hot oven. Serve with powdered sugar dusted on top, or frosted.

Caroline cake. (Chocolate or coffee). Make a dough as for cream puffs, and dress on a pan in drops about quarter the size as for regular cream puffs. Bake in a moderate oven; when done make a hole in the bottom of each with a pointed stick, and fill with pastry cream, or sweetened whipped cream. Place on a wire grill about one-quarter inch apart, and glacé with chocolate or coffee icing. Let the icing dry, and serve in paper cases.

77

MARCH 17

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Eggs Princesse
 Boiled eggs   Chicken sauté, Hongroise
 Dry toast   Mashed potatoes
 Chocolate with whipped cream   Lettuce salad
     Brie cheese and crackers
     Coffee
  DINNER
   Little Neck clams
   Consommé Camino
   Fillet of bass, Menton
   Roast leg of lamb
   String beans
   Château potatoes
   Chiffonnade salad
   Fancy ice cream
   Assorted cakes
   Coffee

Eggs Princesse. Put some purée of fresh mushrooms in the bottom of small croustades, lay a poached egg on top, and cover with sauce Périgueux.

Chicken sauté, Hongroise. Joint a chicken and put in a sauté pan with two ounces of butter, season with salt and a little paprika, simmer for five minutes; then add a sliced onion and simmer slowly for ten minutes with the cover over the pan. Then add a cup of cream and cook for four minutes, and add one-half cup of cream sauce. Remove the chicken to a platter, pour the sauce over it, and garnish both ends of the platter with macédoine of vegetables.

Macédoine of vegetables. Macédoine is a mixture of vegetables, and may be obtained in cans, but is easily made at home. If the canned sort is used drain off the juice, put in casserole in cold water, bring to a boil, and then drain off the water, season with salt and pepper, and simmer for a minute or so. To make macédoine, use equal parts of carrots, turnips, string beans, cut in squares about one-quarter inch in diameter, and peas and flageolet beans. Boil each separately in salt water, and mix afterwards, season with salt and pepper and one ounce of butter, and simmer as above. Flageolet beans come in cans, or dry like dry peas. They may be omitted if desired.

Consommé Camino. Boil one-quarter of a pound of macaroni in salt water; when soft, drain, and cool in cold water. Then cut in small pieces about one-half inch in length, and serve in a quart of consommé. Serve grated cheese separate.

Fillet of bass, Menton. Cut four fillets of bass; and prepare some fish dumpling mixture. Spread some of the mixture over the fillets, and fold in half, place in buttered sauté pan, add a little salt and one-half glass of white wine, cover with buttered paper, and place in oven for fifteen minutes. Dish up on a platter and cover with white wine sauce.

Beans, Normandy. Soak two pounds beans over night, then put to boil with three pints of water, sliced carrot, a yellow turnip, an onion, and a bouquet garni, season with salt, and cook for an hour. Put two big spoonfuls of butter and a spoonful of flour in a pan, and make a creamy sauce by adding the water from the beans. Now fill a baking dish; first a layer of sliced potatoes mixed with minced onions, then the semi-cooked beans, then potatoes, and so on until filled. Then add half a glass of white vinegar and bake until the potatoes are done, by which time the beans will be done also.

78

MARCH 18

BREAKFAST   LUNCHEON
 Baked apple with cream   Oranges en suprême
 Fried hominy   Clam broth in cup
 Bar le Duc jelly   Fillet of sole, Orly
 Rolls   Tripe and oysters in cream
 Coffee   Baked potatoes
     Diplomate pudding
     Coffee
  DINNER
   Cream of celery
   Pompano, Café Anglaise
   Chicken sauté, Portugaise
   Fresh asparagus, Hollandaise
   Julienne potatoes
   Romaine salad
   Sponge cake
   Compote of mixed fruits
   Coffee

Orange en suprême. Slice six oranges, put in bowl with three spoonfuls of powdered sugar and two ponys of Curaçao, let stand for thirty minutes, and serve in suprême glasses.

Fillet of sole, Orly. Roll four fillets of sole in the form of cigars, put in flour, then in beaten eggs, and finally in bread crumbs, and fry in hot swimming lard. When done lay on napkin, garnish with quartered lemon and fried parsley, and serve tomato sauce separate.

Diplomate pudding. Take sponge, or any kind of left over cake and cut in small pieces, using enough to fill a pudding mould. Add about a teaspoonful of chopped candied fruit to each person. Make a custard with one quart of milk, six eggs and a half pound of sugar; pour over the cake in the mould, and bake. Serve with brandy sauce with some chopped candied fruit in it.

Pompano, Café Anglaise. Put four small whole pompano and four fillets of pompano in a buttered sauté pan, and season with salt and pepper. Put in another vessel one dozen clams and one dozen oysters, with their own juice, and bring to a boil. Then strain the broth over the pompano and boil until done. Remove the fish to platter, reduce the broth, then add one cup of cream sauce and one cup of white wine sauce, and strain. Put the oysters and clams and one dozen écrevisse tails in the sauce and pour over the fish. The sauce should be well seasoned. Garnish with small fried fillets of sole.

Small fried fillets of sole. Cut fillets of sole into small strips about one-quarter inch thick and two inches long, roll in milk and then in flour, and fry in hot swimming lard. When crisp take out of the fat and sprinkle with salt. Serve with Tartar sauce as fried fillet of sole, or use as a garnish for fish.

Chicken sauté, Portugaise. Joint a chicken and season with salt and pepper. Put in sauté pan one spoonful of olive oil and one of butter, heat, add the chicken, and sauté until golden yellow; then add three finely chopped shallots and simmer for a minute; add one can of French, or one-half pound of fresh mushrooms sauté in butter; two peeled and quartered tomatoes, or the same amount of canned ones, using the pulp only, and simmer for five minutes. Add one cup of tomato sauce, and simmer again for five minutes. Put the chicken on a platter, pour the sauce with its garnishing on top, and sprinkle with chopped parsley. A little chopped garlic may be added at the same time as the chopped shallots, if desired.

79

MARCH 19

BREAKFAST   LUNCHEON
 Preserved figs with cream   Eggs Du Barry
 Scrambled eggs with parsley   Boiled ham, Leonard
 Puff paste crescents   Stewed tomatoes, Brazilian
 Oolong tea   Mashed potatoes
     Roquefort cheese, crackers        Coffee
  DINNER
   Velvet soup
   Ripe California olives
   Skatefish au beurre noir
   Baked chicken with rice
   Chiffonnade salad
   Bavarois à la vanille
   Assorted cakes        Coffee

Baked chicken with rice. Put in a saucepan a fat hen with all of its fat, cover with hot water, season with salt, and when it comes to a boil, skim off the foam but leave the fat. Add a soup bouquet with the addition of some spices and a bay leaf. When the hen is half done, which will be in about an hour, remove the bouquet, and add a cup of washed rice. Boil until the rice is nearly done, by which time it has absorbed most of the broth; then put into a porcelain baking dish and bake until brown.

Eggs Du Barry. Line an egg cocotte with a forcemeat made of truffles and beef tongue, drop an egg into this, set the dish in hot water and cook in the oven for from five to ten minutes. When done cover with hot purée of cauliflower.

Purée of cauliflower. Boil a head of cauliflower in salted water. When soft drain off the water and press the cauliflower through a fine colander. Season with salt and pepper, and add a spoonful of cream sauce.

Forcemeat of truffles and tongue. Put through a fine sieve two slices of beef tongue, then add a truffle chopped fine, the yolk of one egg, and a little pepper.

Boiled ham, à la Leonard. Soak a smoked ham in cold water for twelve hours, after having cut off the handle bone and shortening the hip bone. Set on the fire and bring to the boiling point very gradually, then drain off the water, and replace with water of tepid warmth. Add four or five carrots, two bay leaves, a small bunch of thyme, sage and basil and a bunch of celery tops, all tied in a bunch. Season with mace, cloves and pepper berries, let it come to bubbling heat, and then set on back of stove, where it may simmer at an even temperature. When done; allowing about a quarter of an hour for each pound of meat; peel, and serve with a sauce made of some clear soup stock, Madeira sauce, three spoonfuls of molasses and a spoonful of French mustard. The ham should be basted frequently while cooking.

Velvet soup. Mince fine the red part of a few carrots, stew them with butter, salt, sugar and a little broth. When done strain through a sieve. Put a quart of clear broth on to boil, mix in four tablespoonfuls of tapioca, let it stand for twenty-five minutes on the side of the fire, skimming well. At the last minute before serving add the carrot purée, season, boil up once or twice more, and serve in a tureen.

Tomato stew, Brazilian. Dice a piece of white bread and simmer with two ounces of butter, slightly browning it. Add four peeled tomatoes and a can of Lima beans with the water drained off, and season. Then add a half cup of chicken broth or well-flavored stock, and simmer for twenty minutes.

80

MARCH 20

BREAKFAST   LUNCHEON
 Strawberries with cream   Raisin cocktail
 Boiled eggs   Consommé in cups
 Dry toast   Broiled shad roe with bacon
 Coffee   Cold roast beef
     Cole slaw
     French pastry
     Coffee
  DINNER
   Purée Céléstine
   Radishes
   Paupiettes of bass
   Mutton chops, Milanaise
   Peas, farmer style
   Homemade apple pudding
   Coffee

Broiled shad roe with bacon. Season four shad roes with salt and pepper, lay in oil, and broil. When done place on platter and cover with maître d'hôtel sauce. Lay eight crisp-broiled slices of bacon on top of the roe, and garnish with quartered lemon and parsley.

Purée Céléstine. Same as purée of potatoes.

Purée of potatoes. Peel four well-washed white potatoes, and cut in pieces. Put in a vessel with one quart of stock and two cut-up stalks of leeks, and boil until done. Then strain through a fine sieve, put back in vessel, season with salt and pepper, add two ounces of butter, and stir well until the butter is melted.

Paupiettes of bass. Cut four fillets of bass about one-quarter of an inch thick, two inches wide and six inches long. Lay them flat on the table and spread with a thin layer of fish dumpling preparation. Roll them up and place standing in a buttered sauté pan, season with salt and white pepper, add one-half glass of white wine and one-half cup of stock or hot water, cover with buttered paper, and put in oven for fifteen minutes. Then remove the fish to a platter, reduce the broth until nearly dry, add one pint of white wine sauce, strain, and pour over the fish. Decorate the tops with chopped hard-boiled eggs, chopped parsley, and lobster corals chopped very fine.

Lobster corals. In lobsters may be found a solid red substance which is known as lobster corals. Remove the corals from a boiled lobster, put on a covered plate and dry on the stove until very hard. Chop fine, and use for decorating fish, salads, etc. It will keep a long time in a dry place.

Raisin cocktail. Soak seedless raisins in sherry wine for fifteen minutes, then put a heaping spoonful in each cocktail glass. Make a sauce of tomato ketchup, tobasco sauce, celery seed, and the juice of two lemons; allowing the latter to a half pint of ketchup. Add a few chopped almonds, fill the glasses and chill, or serve with ice around the glasses.

Homemade apple pudding. Fry four sliced apples in a little butter and a pinch of powdered cinnamon. Cut half of a five cent loaf of milk bread into small squares, mix with the apple and put in a pudding mould. Mix half a pound of sugar with four eggs and one quart of milk, strain, and pour into the mould. Allow to soak for a half hour, and bake in a moderate oven.

Maraschino sauce for iced pudding. One-half pint of cream, one pony of maraschino, one-quarter of a pound of sugar. Beat all together until a little thick, and serve very cold.

81

MARCH 21

BREAKFAST   LUNCHEON
 Oatmeal and cream   Canapé St. Francis
 Broiled kippered herring   Eggs, Carême
 Baked potatoes   Hot buckwurst with potato salad
 Rolls   Limburger cheese and crackers
 Coffee   Coffee
  DINNER
   Potage Eliza
   Terrapin, Maryland
   Beef tongue, Parisian style
   Potatoes Ritz
   Beans, Normandy
   Hearts of lettuce
   Savarin au kirsch
   Coffee

Broiled kippered herring. Kippered herring may be obtained in cans. Dip in oil and broil very lightly, cover with maître d'hôtel sauce, and garnish with lemon and parsley.

Eggs, Carême. Butter a shirred egg dish, crack two eggs into it, and season with salt and pepper. Slice a truffle and a few canned mushrooms, mix with a little cream sauce, and pour over the eggs. Bake in oven.

Hot buckwurst. Secure the buckwurst from your butcher, lay them in boiling water for ten minutes, but do not let the water boil after they have been put in it.

Potage Eliza. Same as potage santé.

How to boil terrapin. Put two live terrapin into boiling water and leave for two minutes. Then remove the outer skin from the feet, neck and head, with a towel. Put the terrapin in a kettle with two quarts of cold water, an onion, a carrot, a bay leaf, and one clove, and boil until the feet are soft. The time required depends upon the age of the terrapin, some being cooked in fifteen minutes, and others requiring two or three hours. When done open the shell, take out all the meat, and the liver, removing the gall from the latter with scissors. Remove the tail and claws and head. Cut up the legs in inch-long pieces, or at the joints, as preferred. Reduce the broth by boiling down to about a cupful, and put in a jar with the meat, and add a whiskey glass of sherry wine. The terrapin is then ready to prepare in any style desired.

Terrapin, Maryland. Put one cup of terrapin, prepared as above, in a flat pan, add a little grated nutmeg, salt and pepper, and half a glass of dry sherry. Boil until half reduced, then add a cup of thick cream, boil, and thicken with the yolks of two eggs, a quarter of a cup of thick cream and an ounce of butter beaten together. Heat, but do not boil. Serve in chafing dish, with dry sherry, and toast on the side.

Terrapin, Jockey club. Same as Terrapin, Maryland. Before serving add two ponies of Cognac and six slices of truffles.

Terrapin, Baltimore. One cup of the prepared terrapin without the liver. Put in saucepan with salt, pepper, nutmeg, celery salt, and a glass of dry sherry. Boil for five minutes. Mash the liver in a salad bowl, add the yolks of two raw eggs, one ounce of sweet butter, and strain through a fine sieve. Add a cup of brown sauce to the simmering terrapin, then add the liver prepared as above, pouring in gradually. Heat barely enough to thicken. Before serving add half a glass of dry sherry.

82

MARCH 22

BREAKFAST   LUNCHEON
 Fresh raspberries with cream   Grapefruit en suprême
 Scrambled eggs with smoked beef  Crab meat, Monza
 Rolls   Loin of pork, baker's oven style
 Coffee   Field salad
     Prune soufflé        Coffee
  DINNER
   Little Neck clams
   White bean soup
   Salt codfish, Nova Scotia
   Fried chicken, Vienna style
   Corn fritters        Mashed potatoes
   Romaine salad
   Diplomate pudding, glacé        Coffee

Crab in chafing dish. Mince a shallot onion and brown slightly with two spoonfuls of butter. Add a spoonful of flour, mixing well, then add a half pint of sweet milk, and stir to a smooth cream. Add the meat of a California crab (or six eastern crabs) and a tablespoonful of sherry. Place toast, cut in fancy shapes, on a deep platter, and cover with the crab. This is a favorite way of preparing crab.

Crab meat au gratin. Shred the meat of one crab, mix with a cup of cream sauce and a little paprika, or Cayenne; or if this is too strong use white pepper. Fill individual baking dishes, and sprinkle the top liberally with grated Parmesan cheese. Bake in an oven until the top is an even brown.

Crab meat, Gourmet. Put a quarter of a pound of picked shrimps in a saucepan, add one ounce of butter and one-half whiskey-glassful of dry sherry wine. Simmer for five minutes, then add the meat of one crab, prepared Monza.

Crab meat, Suzette. Bake four good-sized potatoes, and cut off one side like the cover of a box. Scoop the insides out with a spoon, and fill with the meat of one crab prepared in cream. Sprinkle some grated Parmesan or Swiss cheese on top, and bake in oven until nice and brown. Serve on napkins, garnished with parsley in branches and quartered lemons.

Oysters or crab, à la Poulette. If for oysters, boil them in their own liquid for about five minutes. If the small California oysters are used boil for half that time. Into this liquid of, say, a pint of oysters, stir a heaping teaspoonful of corn starch mixed with a half pint of white wine. Then beat the yolks of two eggs with half a cup of cream, and stir slowly into the above, add two large spoonfuls of butter, and keep on the stove but do not let it boil. Finally squeeze in the juice of half a small lemon. If crab is used, cut the meat in small pieces, and make the sauce in the same manner, but instead of beginning with the juice of oysters for the foundation of the sauce, begin with a cup and a half of cream and water in equal proportions, thicken with corn starch, then add the yolks of eggs, etc., as above. The oysters or the crab meat should be added last.

Crab meat, à la Louise. Have the crab meat thoroughly chilled, and allow one crab to three or four people, according to the size of the fish. Use small fancy fish plates, or salad plates. Lay on each plate some slices of the white hearts of firm heads of lettuce. Lay on top some canned Spanish pimentos, using the brilliant red variety, which is sweet. On top of this place the crab meat, taking care not to break it too small. Over all pour French dressing made with tarragon vinegar, well-seasoned with freshly-ground black pepper.

83

MARCH 23

BREAKFAST   LUNCHEON
 Hominy and cream   Sardines with lemon
 Ham and eggs   Clam broth in cups
 Rolls   Sand dabs, meunière
 Coffee   Plain boiled potatoes
     Asparagus, vinaigrette
     Edam cheese and crackers
     Coffee
 
DINNER  SUPPER
 Potage Coquelin   Eggs Pocahontas
 Radishes and olives
 Broiled pompano, Havanaise
 Leg of mutton, Clamart
 Rissolées potatoes
 Lettuce and tomato salad
 Fancy ice cream
 Assorted cakes
 Coffee

Eggs Pocahontas. Fry six strips of bacon, and two dozen California, or one dozen Blue Point, oysters. Scramble ten eggs and mix with the above. Season well.

Potage Coquelin. Garnish purée of pea soup with chicken and leeks cut Julienne style, and boiled in broth.

Broiled pompano, Havanaise. Serve broiled pompano with a Colbert sauce, to which has been added two red peppers (pimentos), cut Julienne style. Pour the sauce over the fish, or serve separate, as desired.

Leg of mutton, Clamart. Roast leg of mutton garnished with purée of peas. Serve brown gravy.

Lettuce and tomato salad. Put the leaves of a head of lettuce in a salad bowl. In the center place four peeled and sliced, or quartered, tomatoes. Pour one-half cup of French dressing or mayonnaise over the tomatoes.

Crab meat, Belle Helene. Put six whole tomatoes in hot water for fifteen seconds, then cool immediately, and remove the skins. Cut a hole in the tops the size of a quarter of a dollar, scoop out the insides, season the inside of the shells with salt and pepper, fill with crab meat Monza, and bake in oven for ten minutes. Serve on platters, garnished with parsley and quartered lemons.

Prune soufflé. Wash a cupful of prunes thoroughly, and soak them over night. Boil them in the water in which they were soaked, flavoring with half of a vanilla bean, and sweetened with a cupful of sugar. When done pour off and save the juice. Strain the pulp through a colander or wire sieve, making a good firm purée, and about a cupful in quantity. Whip the whites of six eggs until dry, then whip in the prune pulp, and bake in the same manner as an omelette soufflé. Bake on a platter, formed into a symmetrical mound; or in a buttered pudding mould. Serve hot or cold, with a sauce made of the flavored juice in which the prunes were cooked, or it may be served with whipped cream. Other fruit may be prepared in the same manner, if desired.

Salt codfish, Nova Scotia. Soak two pounds of salt codfish in cold water for six hours. Then put in casserole in one pint of water, boil for ten minutes, drain, add one pint of Créole sauce, boil slowly for five minutes, and serve hot with fresh-boiled rice.

84

MARCH 24

BREAKFAST   LUNCHEON
 Stewed prunes   Crab cocktail, Victor
 Boiled eggs   Broiled shad roe, ravigote
 Buttered toast   Tripe sauté, Lyonnaise
 English breakfast tea   Château potatoes
     Escarole salad
     Caroline cake
     Coffee
  DINNER
   Clam chowder, Boston style
   Fillet of sole, under glass
   Roast chicken
   Julienne potatoes
   Asparagus, Hollandaise
   Baked Alaska
   Coffee

Broiled shad roe, ravigote. Broil the roe, place on a platter, and cover with a sauce made by mixing one-half cup of maître d'hôtel sauce with two chopped vinegar pickles and one teaspoonful of French mustard.

Fillet of sole under glass. Cut the fillets into pieces two inches square. Into a buttered shirred egg dish put a piece of toast; on top of this place the fish, season with salt and pepper, put three fresh mushroom heads on each portion of fish, add a piece of butter about the size of an egg, and over all squeeze the juice of half a lemon, and sprinkle with finely-chopped parsley. Cover with a glass cover, such as used for mushrooms, put in a moderate oven and cook for twenty minutes; being careful that the oven is not hot enough to burn the toast. Then take from the oven, pour velouté sauce and a spoonful of white wine over each portion, and return, to cook for another five minutes. Any other fish may be substituted for sole, if desired.

Clam chowder, Boston style. Put fifty clams, with their liquid, into a saucepan and boil for three minutes. Then set the clams aside, strain the broth and return to the fire. Chop fine, a medium-sized onion, and cut into dice four slices of salt pork. Put a piece of butter into a pan, and fry the pork and onion until light brown in color; stir in two tablespoonfuls of flour and cook thoroughly, add the clam juice, a half pint of rich soup stock, and the same amount of cream, a couple of diced potatoes, and a bit of thyme if the flavor is liked. Cook for about ten minutes. Chop the clams, and add last of all, as they do not require much cooking. Just before serving add a few hard crackers broken into bits.

Crab cocktail, Victor. Place a boiled crab on ice and chill thoroughly, then remove the meat, taking care not to break the pieces more than necessary. Make a sauce with three-quarters of a cup of tomato ketchup, a teaspoonful of Worcestershire sauce, two tablespoonfuls of tarragon vinegar, and a good pinch of freshly-ground pepper. Mix with the crab meat, fill the cocktail glasses, place them in cracked ice, and serve.

Baked Alaska. (Individual). Slice some sponge cake about one-half inch thick, and cut with a round cutter two inches in diameter. Place the discs of cake on a silver platter, put a ball of vanilla cream in the center of each, and cover with meringue paste. Make the meringue with the whites of four eggs, beaten well and mixed with one-half pound of powdered sugar. Use a pastry bag with a fancy tube, and cover carefully; dust with powdered sugar, and bake in a very hot oven for a couple of minutes. Put a French cherry on top of each before serving.

85

MARCH 25

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Grapefruit with cherries
 Bacon with eggs   Chicken broth with rice
 Rolls   Crab meat, Gourmet
 Coffee   Rolled veal, Huguenin
     Onions, Hongroise
     Camembert cheese, crackers        Coffee
  DINNER
   Toke Points on half shell
   Potage Esau
   Shrimps with mushrooms
   Rack of lamb, mint sauce
   String beans        Potato croquettes
   Chiffonnade salad
   Peach Melba
   Assorted cakes        Coffee

Rolled veal, Huguenin. Cut four thin slices of veal and flatten out smoothly. Chop fine two young green onions and two slices of bacon; and crush and chop fine, half of a clove of garlic, add a little pepper, and spread over the veal, roll up tight and tie with a string. In a saucepan put a piece of butter the size of an egg, and the veal, and simmer for three-quarters of an hour, basting frequently. Before serving season with salt and sprinkle with parsley.

Shrimps with mushrooms. Fry two cups of shrimps and half a cup of fresh mushrooms in plenty of butter. Season with nutmeg, salt and pepper, and the juice of half a lemon. Add two spoonfuls of tomato sauce, half a cup of stock, and a few bread crumbs. Sprinkle with chopped parsley.

Onions, Hongroise. Chop fine a large Bermuda onion, cover with water, and cook until tender. Drain, add half a pound of fresh cream cheese, a pint of sweet cream, a large can of pimentos, and a teaspoonful of paprika. Serve in a chafing dish. Do not salt.

Peach Melba. Peel some large fresh peaches, and cook them whole in a light syrup; or use whole preserved peaches. From vanilla ice cream, that is frozen very hard, cut some round pieces about three inches in diameter and an inch thick. Place the ice cream on plates, place a peach on the center of each, and pour Melba sauce over them.

Raspberry Melba sauce. Mix well a half pint of strained raspberry pulp, the juice of one lemon, and half a pound of powdered sugar; place in an earthen pot and let it set over night. Then pack in ice, stir well, add a cup of powdered sugar, and stir every half hour until smooth and thick. Keep in ice until used.

Potage Esau. Same as purée of lentils.

Diplomate pudding glacé. Mix in a bowl one pint of preserved fruit; or fresh fruit that has been cooked in syrup; cut in small dices, add a pony of kirsch and one of maraschino, and allow to macerate for one hour. Beat the yolks of four eggs with a quarter of a pound of sugar and half of a split vanilla bean, over the fire, until light and creamy; then remove from the fire and continue beating until cold. Then add one pint of whipped cream and the prepared fruit, and mix well together. Put in a pudding mould, pack in ice and rock salt, and freeze for about two hours. Serve with cold brandy sauce with chopped fruit in it.

86

MARCH 26

BREAKFAST   LUNCHEON
 Preserved figs   Hors d'oeuvres variés
 Omelet with tomatoes   Sand dabs, meunière
 Rolls   Broiled rump steak
 Coffee   French fried potatoes
     Smothered onions
     Romaine salad
     Eclairs        Coffee
  DINNER
   Viennese bean soup
   Crab meat en Bellevue
   Chicken, Tyrolienne
   Boiled rice
   Asparagus, Hollandaise
   Strawberry pie        Coffee

Viennese bean soup. Wash a pint of beans, then put them in water and let them soak over night. Then put in a vessel with three quarts of water and a quarter of a pound of lean salt pork, and cook slowly for three hours, by which time the beans should be done. Meanwhile mince an onion, a large carrot, and a stalk of celery; fry them in butter, but do not brown. Add a spoonful of flour and two cups of the beans, making a thick sauce; add this to the beans in the pot, and cook slowly for another hour. Season to taste, and sprinkle with chopped parsley before serving. Cut the pork in very thin slices, and serve one slice to each plate.

Chicken, Tyrolienne. Joint a tender fowl, and dust lightly with flour. Put into a pan with plenty of butter, and simmer slowly for about fifteen minutes, turning frequently so it will become brown on all sides. Then sprinkle liberally with salt and pepper, add a spoonful of sherry and half a cup of brown gravy, a slice of boiled ham diced fine, and one large tomato cut in small pieces. Simmer slowly again for ten minutes. Dish up on a platter, sprinkle with chopped parsley, and garnish with apples fried in butter.

Peach pie. Slice about five peaches for each pie, add sugar and cinnamon to taste, cover, and finish in the same manner as apple pie. For preserved peaches very little sugar is required.

Apricot, pear and pineapple pies. Make in the same manner as peach pie.

Strawberry pie. Clean and wash the berries, and add three ounces of sugar for each pie. Line the pie plate with dough, and put a handful of biscuit crumbs on the bottom, before putting in the berries. The crumbs will prevent the juice from running.

Raspberry, blackberry, huckleberry, gooseberry, currant, grape and cherry pies, prepare in the same manner as strawberry pie.

English gooseberry pie. Fill a deep china vegetable dish with gooseberries, add one-quarter pound of sugar and two cloves to each individual dish, wet the edges of the dish, cover with pie dough, wash the top with eggs, and bake. When done dust the top with powdered sugar, allow to cool, and serve cream separate.

English huckleberry or currant pie, same as English gooseberry pie.

English rhubarb pie. Remove the outer skin from rhubarb, cut in small pieces, and prepare the same as English gooseberry pie.

English grape pie. Same as gooseberry but use a little less sugar.

87

MARCH 27

BREAKFAST   LUNCHEON
 Sliced oranges   Indian canapé
 Omelet with kidneys   Rack of lamb, jardinière
 Rolls   Lettuce salad
 Coffee   Floating island
     Lady fingers        Coffee
  DINNER
   Cream of chicken, à la Reine        Queen olives
   Fillet of rock cod, Nantaise
   Sweetbreads braisé, Henri IV
   Julienne potatoes
   Fresh artichokes, sauce mousseline
   Pâté de foie gras        Lettuce salad
   Pudding à la Rossini        Coffee

Omelet with kidneys. Make a plain omelet, and before turning over on platter put a small spoonful of kidney stew (see kidney stew), in the center. Put some stewed kidneys at each end of the omelet.

Rack of lamb. Have the butcher cut a rack of lamb consisting of about ten chops. Season with salt and pepper, and put in a small roasting pan with a sliced onion and carrot, and two ounces of butter. Put in a hot oven to roast, basting every few seconds so it will not become dry. If necessary, add a spoonful of water to prevent the vegetables from burning. After twenty minutes remove the lamb to a platter, and add a spoonful of flour to the pan, and simmer for five minutes; then add one cup of stock or hot water, and one spoonful of meat extract. Season, strain, and pour over the rack of lamb. Garnish with fresh watercress.

Rack of lamb, jardinière. Garnish the rack of lamb with a bouquet of peas, and a bouquet of string beans, cauliflower, spring carrots in butter, or any kind of fresh vegetables. Some kind of potatoes, such as Parisian, Julienne, etc., may be added, if desired.

Sweetbreads braisé, Henry IV. Braised sweetbreads with sauce Béarnaise, garnished with Julienne potatoes, and sliced truffles cut in triangles, placed on top of the sweetbreads.

Pudding à la Rossini. Cut six large thin pancakes in strips one inch wide, and line a buttered pudding mould with them, one overlapping the other. Boil a pint of milk, add one-quarter of a pound of flour to it, and stir well to a thick batter; then remove from the fire, whip in one-quarter pound of sugar and two ounces of butter, two ounces of grated cocoanut, the rind of a lemon, and the yolks of six eggs. Beat the whites of six eggs very stiff and add, mixing lightly. Fill the lined pudding mould, and bake in a slow oven for about forty minutes. Serve hot, with orange sauce.

Orange sauce. Boil together one pint of water, one-half pound of sugar, and the grated rind of an orange. While boiling, stir in one teaspoonful of corn starch dissolved in a little cold water, boil for a few minutes, remove from the fire and add the juice of one or two oranges. Strain.

Lemon sauce. Same as orange sauce, using lemons instead of oranges, and in the same proportions.

Fillet of rock cod, Nantaise. Season four fillets of rock cod with salt and pepper, dip in oil and broil. When done place on platter and cover with the following butter: Press six sardines through a fine sieve, mix with two ounces of butter, the juice of two lemons, and some chopped parsley.

88

MARCH 28

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Matjes herring, potato salad
 Boiled eggs   Chicken croquettes, cream sauce
 Dry toast   Asparagus tips
 Coffee   Tapioca pudding
     Coffee
  DINNER
   Giblet soup, à l'Anglaise
   Radishes
   Terrapin, Jockey Club
   Baby lamb steak, horticulture
   Escarole salad
   Bavarois noisettes
   Alsatian wafers
   Coffee

Matjes herring. This is an imported salted herring. Lay six herrings in cold water for an hour, and then clean. Put them in a stone pot, add a sliced onion, one-quarter cup of whole black pepper berries, two bay leaves, four cloves, one-half cup of vinegar, two cups of cream, and a little salt if necessary. Allow to stand for a couple of days, and then serve on lettuce leaves, with its own sauce, and with sliced lemon on top.

Baby lamb steak, horticulture. Cut a steak from the leg of a spring lamb, season with salt and pepper, roll in oil, and broil. When done dish up on a platter, cover with Madeira sauce, and garnish with different vegetables, such as peas, carrots, stuffed tomatoes, stuffed peppers, string beans, cauliflower, asparagus tips, artichokes, etc. Arrange the vegetables in bouquets, and use as many kinds as you desire.

Bavarois noisette. The yolks of eight eggs, one quart of milk, one-half of a split vanilla bean, one-half pound of sugar, one-quarter pound of ground hazelnuts, one pint of whipped cream, and five sheets of French gelatine. Boil the milk with the vanilla. Roast the hazelnuts, grind, or chop them very fine, and mix with the yolks of eggs and sugar. Add the boiling milk, and stir over the fire until it thickens, but do not let it boil. Remove from the fire and add the gelatine (which has been washed) in cold water, and stir with a spoon until melted. Allow to become cold, remove the vanilla bean, add the whipped cream, mix well, put in a fancy mould, and set in the ice box for two hours. Serve with whipped cream with chopped hazelnuts in it.

Indian Canapé. Use one hard-boiled egg for each person to be served, and force through a sieve. For six eggs add a quarter of a pound of sweet butter, a half teaspoonful of curry, and beat into a smooth paste. Toward the last add a tablespoonful of cream. Spread over toast, and place a little chopped chutney on top of each.

Pommes d'arbre, 1915 (apple, 1915). Peel and core six apples and cook them in syrup, with the addition of half of a vanilla bean. Drain, and allow to become cold. Make a cream sauce with half a pint of cream, two ounces of sugar, and two sheets of gelatine, and pour over the apples, coating them nice and smooth. Sprinkle the top with nonpareil candies, and place in ice box. Serve in suprême glasses, with vanilla cream in the bottom of the glass.

89

MARCH 29

BREAKFAST   LUNCHEON
 Oatmeal and cream   Omelet with soft clams
 Broiled kippered herrings   Blood pudding
 Lyonnaise potatoes   Mashed turnips
 Rolls   Mashed potatoes
 English breakfast tea   Roquefort cheese and crackers
     Coffee
  DINNER
   German lentil soup
   Salted almonds
   Crab meat, au gratin
   Tournedos, Rossini
   Château potatoes
   Chiffonade salad
   Pommes d'arbre, 1915
   Assorted cakes
   Coffee

German lentil soup. To a purée of lentils, add before serving, some sliced Frankfurter sausages, and a little bacon cut in small strips and fried.

Quince jelly. To each pound of cut-up quinces add a cup of water, put in a kettle and stew until soft. Then put in a jelly bag to drain, but do not crush. Add a pound of sugar to each pint of liquor, boil gently until the sugar is dissolved, then boil more quickly. Pour into glasses, and when cold cover with paraffine.

Preserved pears. Peel, halve, and remove the cores from Bartlett or Seckle pears. Allow one pound of sugar to each pound of fruit. Put the sugar on to melt, with a few spoonfuls of water. Stick a clove in each piece of fruit, and boil in the sugar until thoroughly done. Put the fruit in glass jars, cover with the syrup, and seal. The rind of one lemon to every five pounds of fruit may be used instead of the cloves, if desired, or both may be used.

Pineapple preserves. Pare and slice the pineapples, then weigh out one pound of cane sugar to each pound of fruit. Put a layer of the slices in a stone jar, sprinkle with the sugar, continue until fruit and sugar are used up, and allow to stand over night. Then remove the pineapple and cook the syrup until it thickens, add the fruit, and boil for fifteen minutes, remove the fruit and let it cool, then put in jars and pour the syrup over it. A very little ginger root boiled in the syrup will improve it.

Citron preserves. Pare some sound fruit, divide into quarters, remove the seeds, and cut in small pieces. To every pound of fruit allow one-half pound of granulated cane sugar. Cook the citron in water until quite clear, then drain through a colander. Melt the sugar with a few spoonfuls of water, and boil until very clear, then put in the drained citron, add two sliced large lemons, a small piece of ginger root, and cook for about fifteen minutes. Fill the jars with the citron, and cover with the syrup.

90

MARCH 30

BREAKFAST   LUNCHEON
 Honey in comb   Canapé of fresh Astrachan caviar
 Scrambled eggs with chives   Saddle of hare, sour cream sauce
 Rolls   Palestine potatoes
 Coffee   Spatzle
     Green peas au beurre
     French pastry        Coffee
  DINNER
   Lobster chowder
   Ripe California olives
   Broiled barracouda
   Roast leg of lamb, mint sauce
   String beans
   Alsatian potatoes
   Escarole salad
   Biscuit Tortoni
   Assorted cakes
   Coffee

Scrambled eggs with chives. Make some plain scrambled eggs, and just before serving add some finely-cut chives, mix, and season well.

Sweet potato croquettes. Boil four large potatoes in salt water, when soft, peel, and pass through a sieve. Then put in a casserole, add two ounces of butter, the yolks of three eggs, season with salt and pepper, and mix well. When cold, roll in flour, shape in the form of a large cork, then roll in beaten eggs and bread crumbs, and fry in very hot swimming lard. When nice and brown serve on a napkin.

Palestine potatoes. Sweet potato croquettes formed in the shape of a small pear. When fried, dress on a napkin with the pointed end up, and stick a sprig of parsley in the top.

Alsatian potatoes. Put in a casserole two ounces of butter and one chopped onion, and simmer until golden yellow. Add four potatoes cut in small dices, one bay leaf, one clove, one cup of water, and season with salt and pepper. Cover, and simmer slowly for thirty minutes. Add fresh chopped parsley before serving.

Biscuit Tortoni. Same as biscuit glacé, with the addition of a pony of good maraschino and two ounces of macaroon crumbs. To make the crumbs, crush some dry macaroons and pass through a sieve or colander. Put in round paper cases, filling above the edge, and allow to set in ice box for several hours until frozen. Dip the top of the biscuit in macaroon crumbs before serving.

Saddle of hare, sour cream sauce. Remove the skins from the saddles of two hares, and lard them with thin strips of larding pork. Put them in an agate pan, add a little salt, and one-half cup of whole black peppers wrapped in cheese cloth. Cover with from two to three quarts of sour cream, and stand in a cool place for forty-eight hours. Then put the saddles in a roasting pan with a sliced onion and carrot, and a little butter on top, and roast in a hot oven for about ten minutes, or until brown. Then strain the sour cream, and add little by little to the saddles, while roasting. Baste continually, and after forty minutes you should have a nice brown sauce. Remove the saddles to a platter, reduce the sauce one-half, season with salt if necessary, and a little paprika, strain part over the saddles, and serve the remainder in a bowl.

91

MARCH 31

BREAKFAST   LUNCHEON
 Hothouse raspberries with cream   Grapefruit with cherries
 Browned corned beef hash   Frogs' legs, sauté à sec
 Poached eggs on toast   Lamb chops
 Rolls   Watercress salad
 Coffee   French fried potatoes
     Camembert cheese with crackers
     Coffee
  DINNER
   Petite marmite
   Radishes
   Crab à la Louis
   Boiled beef, horseradish sauce
   Boiled potatoes
   Stuffed cabbage
   Hearts of lettuce salad
   Apple water ice
   Cakes
   Coffee

Corned beef hash. Chop an onion very fine and put in a casserole with two ounces of butter. Simmer until the onion is cooked, then add two pounds of boiled corned beef cut in small dices, and one pound of boiled potatoes cut very small, or chopped. Mix well, season with a little pepper, and salt if necessary, add one cup of bouillon, and simmer for ten minutes. Before serving add a little chopped parsley.

Browned corned beef hash. Same as above, but use only one-half cup of bouillon. Before serving put the hash in a frying pan with two ounces of butter, and allow it to brown. Serve in the shape of an omelet.

Corned beef hash au gratin. Make a corned beef hash and put in a buttered, deep, silver vegetable dish, sprinkle with bread crumbs, put a small piece of butter on top, and bake in oven until brown.

Lamb cutlets in papers. Fry the cutlets in a sauté pan, in melted fat pork, turning frequently. Brown only slightly, allowing them to remain rare. Then remove the cutlets, and in the fat simmer some minced onions, mushrooms and parsley for a few minutes. When nearly done add some shredded lean ham. Now prepare some oiled paper, tearing it heart-shaped, lay the cutlet on one half, surrounding it with the minced herbs, with a little on top also; then fold over the paper, creasing the edges together like a hem. Lay on a buttered dish, and set in oven until nicely colored.

Purée of onions (Soubise). Peel and slice one dozen large white onions, put in a casserole with one-quarter pound of butter, cover, and put in oven for about forty-five minutes, or until soft; but do not allow them to become brown. Then drain off the butter and add one pint of thick cream sauce, season well with salt and white pepper, and strain through a fine sieve.

Apple water ice. See Normandy water ice.

92

APRIL 1

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Canapé Romanoff
 Boiled eggs   Eggs, Voltaire
 Dry toast   Tripe à la mode de Caën
 Coffee   Baked potatoes
     Coffee éclairs        Demi tasse
DINNER
 Cream of chicken, Reine Hortense
 Ripe olives
 Terrapin Baltimore
 Roast saddle of mutton        Château potatoes
 Braised sweetbreads, Marie Louise
 Lettuce salad
 Pears in syrup SUPPER
 Lady fingers        Coffee Venetian egg in chafing dish

Venetian egg in chafing dish. Mince an onion and cook in sauté pan in two ounces of butter, then add half a can of firm tomatoes and cook for twenty minutes. Add a pound of eastern cheese, broken into small bits; season with salt, paprika, a little Worcestershire sauce, and half a teaspoonful of mustard. Stir continuously. Last, add three lightly beaten eggs, and stir until thick. It should be of the same consistency as a Welsh rabbit. Serve either with, or on, toast or toasted crackers.

Eggs, Voltaire. In the bottom of a buttered cocotte or egg dish place a spoonful of chicken hash, on top break a raw egg, and season. Cover with cream sauce and grated cheese. Bake until the tops are brown.

Cream of chicken, Reine Hortense. Make a cream of chicken soup in the usual way. Take a cup of peeled almonds to each quart of the soup, pound into a pulp in a mortar, pulverizing thoroughly; mix with milk, strain, and add to the soup.

Canapé Romanoff. Mix a boxful of smoked Norwegian sardines with three ounces of hot butter, mash fine, and force through a sieve. Stir in four spoonfuls of cream, and spread over toast cut in fancy shapes. Garnish with ripe and green olives. Serve as a fancy sandwich at tea or bridge parties, or as an appetiser for dinner.

Braised sweetbreads, Marie Louise. Soak the sweetbreads in cold water for no less than three hours, changing the water two or three times. This draws all the blood from the sweetbreads. Then put into a large pot, with plenty of cold water, and bring to the boiling point; then drench with cold water to cool. In a saucepan put a sliced carrot, a sliced onion, a bay leaf, a clove, parsley in branches, a piece of salt pork rind, butter the size of half an egg, and one cup of stock or broth of any kind. Place the sweetbreads on top, and place in oven and cook for half an hour, basting frequently. The sweetbreads should turn an even yellow. Trim some artichoke bottoms, cut in half, and place the sweetbreads on top. Mix the juice from the baked sweetbreads with a cup of cream sauce and a sherry glassful of dry sherry. Pour this over the top, sprinkle with chopped parsley, and return to oven for two minutes.

Pears in syrup. Make a syrup with a cup of sugar, and water enough to cover. Add the juice or rind of a lemon, a few cloves, and a stick of cinnamon. Quarter the pears, remove the cores, and cook in the syrup for eight or ten minutes, or until tender. Old hard pears may require a half an hour or more before they are sufficiently cooked. A little claret or white wine may be added, if desired.

93

APRIL 2

BREAKFAST   LUNCHEON
 Preserved figs with cream   Terrine de foie gras à la gelée
 Ham and eggs   Eggs, Texas clover
 Rolls   Broiled squab with fresh mushrooms
 Coffee   French fried potatoes
     Romaine salad
     Brie cheese and crackers
     Coffee
  DINNER
   Blue Point oysters on half shell
   Clear green turtle soup, au Madère
   Queen olives
   Crab poulette
   Roast chicken
   Fresh asparagus, Hollandaise
   Rissolée potatoes
   Sliced tomatoes, French dressing
   Omelette Robespierre
   Coffee

Eggs, Texas clover. Chop a green pepper, put in casserole with one ounce of butter, and simmer until the peppers are soft; then add ten beaten eggs, season with salt and pepper, and scramble. Before serving add a dozen parboiled oysters, a little cream, and a piece of fresh butter.

Terrine de foie gras à la gelée. Serve as an appetiser, cold, with meat jelly. The foie gras comes from Europe, being a particular specialty of Strasbourg, Alsace. It is a goose liver pie, baked in terrines.

Broiled squab. Split the squab, season well, roll in oil and broil. Serve on a piece of freshly-made toast, cover with maître d'hôtel sauce, and garnish with half a lemon and watercress.

Broiled squab with fresh mushrooms. Prepare as above, with the addition of four broiled heads of fresh mushrooms on top of the squab.

Clear green turtle soup. May be made from live turtle, or the Florida canned turtle, which is the most common for home use. Put a can of green turtle meat in a pot and bring to a boil, then drain off the broth, and save. Cut the meat in one-half inch squares. In a casserole put one sprig of thyme, one sprig of sweet basilic herb, one glass of sherry, and reduce until nearly dry. Then add two quarts of strong consommé, bring to a boil, and thicken with a soupspoonful of arrowroot diluted with a little cold water. Add the arrowroot while the consommé is boiling. After boiling for five minutes strain through a fine cloth, put back in the casserole, add the turtle meat, and season with salt and Cayenne pepper. Before serving add a glass of very old Madeira and the turtle juice.

Omelette Robespierre. Take six canned apricots, or six fresh apricots boiled in syrup, and cut in one-quarter inch squares. Make an omelette with ten eggs, and with very little salt. Make the omelet soft. Put on a platter, sprinkle with plenty of powdered sugar, and burn with a red-hot poker. Warm the apricots, and put at both ends of the omelet; pour two ponies of absinthe over the top, and light before bringing to the table. Anisette liqueur may be used in place of the absinthe if more convenient.

94

APRIL 3

BREAKFAST   LUNCHEON
 Fresh raspberries with cream   Eggs, St. Laurent
 Broiled Yarmouth bloaters   Clam broth in cups
 Potatoes hashed in cream   Planked shad and roe
 Rolls   Chicory and beet salad
 Coffee   Cream puffs        Demi tasse
  DINNER
   Oyster soup, family style
   Radishes
   Fillet of turbot, Nesles        Fondante potatoes
   Salmon steak, Chambord sauce
   Peas au cerfeuil
   Hot baked apples
   Macaroons        Coffee

Poached eggs, St. Laurent. Put four slices of smoked salmon on four pieces of toast, and set in oven for a minute, to warm the salmon. Then lay a poached egg on each piece, and cover with cream sauce.

Planked shad and roe. Split a shad and lay on a buttered plank, with the roe on the side. Season with salt and pepper and bits of butter, and put in a moderate oven. After fifteen minutes turn over the roe, and leave in the oven for another two minutes. Then take out and make a border around the fish with potato croquette preparation, and bake again until the border is brown. Serve with maître d'hôtel butter, and garnish with quartered lemons and parsley in branches.

Fillet of turbot, Nesles. Put four fillets of turbot in a buttered pan, season with salt and a little Cayenne pepper, add a cup of cream, and boil for twelve minutes. Then remove the fillets to a platter, add to the cream in the pan a cup of cream sauce, bring to the boiling point, then add two spoonfuls of grated cheese, and pour over the fish. Have the sauce well seasoned.

Fondante potatoes. Cut a quart of small potatoes to the size of pigeons' eggs, put in a casserole and cover with cold water, add a pinch of salt, and bring to a boil. Then drain off the water and put the potatoes in a flat sauté pan with two ounces of butter, and simmer very slowly until they are golden yellow. Then add a spoonful of chicken broth and simmer again until nearly dry. Sprinkle with fresh-chopped parsley, season with salt and pepper.

Chicken sauté, chasseur. Joint a chicken, and season with salt and pepper. In a sauté pan put one ounce of butter and a spoonful of olive oil, heat, and then add the chicken. When the chicken is golden yellow add three chopped shallots, and simmer, but not enough to color the shallots. Then add one gill of white wine and boil for two minutes; add one peeled and chopped tomato and half of a can of French mushrooms, and boil for ten minutes more. Finally add half a dozen small onions glacé, and then dress the chicken on a platter. Season the sauce well, reduce one-half, add a little chopped parsley, and pour over the chicken.

Roast saddle of mutton. Secure the saddle from the butcher ready prepared for roasting. Put a sliced onion and carrot in a roasting pan, place the saddle on top, season well with salt and pepper, put a piece of butter on top, and place in hot oven. Bast frequently. It will require from thirty-five to forty-five minutes to roast, depending upon the thickness. When done, place the saddle on a platter, drain off the fat in the pan, add a half cup of stock and a spoonful of meat extract, and bring to a boil. Strain and pour over the saddle. Serve hot.

95

APRIL 4

BREAKFAST   LUNCHEON
 Guava jelly   Grapefruit and orange en surprise
 Oatmeal with cream   Eggs, Crossy
 Rolls   Chicken sauté, chasseur
 Cocoa with whipped cream   Parisian potatoes
     Endives salad
     Soufflé au fromage
     Coffee
  DINNER
   Potage Solferino
   Ripe olives
   Brook trout, sauté meunière
   Roast leg of lamb, mint sauce
   Stewed asparagus
   Rissolées potatoes
   Neapolitan ice cream
   Assorted cakes
   Coffee

Eggs, Crossy. Make a cupful of purée of spinach and spread on four round pieces of toast, lay a poached egg on top of each, and pour a little brown gravy around them.

Soufflé au fromage. Heat a pint of milk in a double boiler. Mix a quarter of a pound of butter with a quarter of a pound of flour, working them well together, then add to the boiling milk and cook until it thickens. Remove from the fire and add the yolks of six eggs, whipping slightly. Then add a quarter of a pound of grated Parmesan cheese, season with salt and pepper, and stir in the whites of the six eggs, which have been whipped dry. Put into large, or individual, buttered moulds, sprinkle with cheese, and bake for twenty minutes.

Potage Solferino. Cut six fresh tomatoes in pieces and cook in half a cup of consommé until well done. Strain through a fine sieve, and add to two quarts of consommé. Garnish with small squares of carrots and potatoes that have been cooked separately, and peas and chervil.

Brook trout, sauté meunière. Clean and wash well six small brook trout, season with salt and pepper, and roll in flour. Put three ounces of butter in a frying pan, melt, add the fish and sauté till nice and brown. When done put the fish on a platter, sprinkle with chopped parsley and the juice of two lemons. Melt two ounces of fresh butter in the frying pan and pour over the fish. Garnish with quartered lemons and parsley in branches.

Stewed asparagus. Cut off two pounds of tips about one inch in length, from fresh asparagus. Put in casserole and cover with a cup of bouillon, season with salt and pepper, cover, and boil slowly for about eighteen minutes. Then mix half a cupful of water and a spoonful of flour, and pour slowly into the boiling asparagus. Add a little chopped parsley before serving.

Neapolitan ice cream. Fill a brick-shaped mould with three layers of different ices, such as pistache, vanilla and strawberry ice cream, or lemon water ice, strawberry and pistache, or chocolate, ice cream. Cover mould well, and pack in ice and salt, and let stand for an hour. To serve, dip the mould in warm water and remove the ice cream, cut in slices about one inch thick, and crossways of the brick, to show the different colors.

96

APRIL 5

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Poached eggs, Jeanne d'Arc
 Waffles with maple syrup   Breaded pork chops, cream sauce
 Coffee   Spaghetti Caruso
     Field salad
     Roquefort cheese and crackers
     Coffee
DINNER
 Potato soup à la Faubonne
 Radishes and salted almonds   SUPPER
 Clams with port wine   Sandwich Carême
 Sweetbreads braisé, Clamart
 Roast chicken
 Sybil potatoes
 Cold asparagus, mustard sauce
 Almond cake
 Coffee

Sandwiches, Carême. Mince fine one-half dozen sweet mixed pickles. Shred the meat of one lobster, and mix with the pickles, season with salt and pepper, and add a whiskey glass of tarragon. Let stand for a few minutes, then squeeze out the vinegar and add half a cup of mayonnaise. Spread over toast or salted crackers. The above may be mixed with three hard-boiled eggs, and served on lettuce leaves as a salad.

Clams with wine sauce. Take as many large clams as you desire to use. Remove from the shells, cut away the neck, retaining only the bellies. Cook in Madeira wine for two or three minutes, then put in half as much sweet cream as you have wine, and heat to boiling. If for six persons, thicken with the yolks of three eggs, add another half cup of rich cream, and season with Cayenne pepper and salt. Serve in a chafing dish, with small thin bits of toast on the side.

Potato soup, Faubonne. Put one quart of purée of potato soup and one quart of consommé Julienne in a casserole and bring to a boil. Bind with the yolks of three eggs mixed with a cup of cream. Serve with a little chopped parsley and chervil.

Sweetbreads braisé, Clamart. Place four sweetbreads braisé on a platter, garnish with a purée of fresh or canned peas, and pour brown gravy around the bottom.

Almond cake. Mix three-quarters of a pound of almond paste, one-half pound of sugar, and four whole eggs, and work until creamy and smooth. Add the yolks of sixteen eggs, one by one, stirring all the while, and flavor with the rind of a lemon. Beat the whites of eight eggs very stiff, and add to the mixture lightly, stirring in at the same time one-half pound of sifted flour. Bake in a cake pan or mould, in a moderate oven. When cold finish with white frosting, and decorate with split almonds.

Almond cream cake. Cut an almond cake in three or four layers and spread between with whipped cream sweetened with vanilla sugar, and mixed with fine-chopped roasted almonds. Cover with white frosting, and decorate with whipped cream and split almonds.

Eggs, Jeanne d'Arc. Place four very soft poached eggs on a buttered dish, cover with a thick tomato sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in a hot oven for two minutes.

97

APRIL 6

BREAKFAST   LUNCHEON
 Orange juice   Tartine Russe
 Buckwheat cakes with maple syrup  Consommé parfait
 Chocolate with whipped cream   Crab en brochette
     Chow chow
     Chocolate macaroons
     Coffee
  DINNER
   Potage Reine Mogador
   Queen olives
   Catfish sauté, meunière
   Roast loin of lamb, au jus
   Timbale of croquette potatoes
   Chiffonnade salad
   Saxony pudding
   Coffee

Tartine Russe. Toasted rye bread, buttered, spread with caviar, and garnished around the edges with chopped boiled eggs, and some chopped beets in the center.

Consommé parfait. To a pint of cold consommé tapioca add three raw eggs and two additional yolks, put in a buttered mould and cook in a bain marie. When done allow to cool, slice, and serve in hot consommé. (This is tapioca royal).

Crab en brochette. Alternate on a skewer a crab leg, then a piece of broiled bacon, and so on, until the skewer is full. Season with salt and pepper, roll in oil and fresh bread crumbs, and broil. When done place on toast, cover with maître d'hôtel sauce, and garnish with lemon and parsley.

Chocolate macaroons. One pound of almond paste, one pound of granulated sugar, two ounces of melted cocoa, one spoonful of flour, and the whites of five eggs. Mix the almond paste with the sugar, add the whites of eggs, and work well. Then add the cocoa and flour, mix well, and dress on paper, in the same manner as ordinary macaroons. Moisten the tops with a brush, and bake in a moderate oven.

Saxony pudding. Sift one-half pound of flour into a sauce pan, and add a pint of boiling milk and four ounces of butter. Stir with a wooden spoon until the flour is free from the bottom of the pan. Then remove from the fire and add four ounces of sugar and the yolks of eight eggs, four ounces of candied fruit chopped fine, and the whites of six eggs beaten very hard. Put in a mould and cook in bain marie in a moderate oven. When done remove from mould and serve with apricot sauce flavored with kirschwasser. Make the sauce in the same manner as brandy sauce, but use kirschwasser in place of brandy.

Potage Reine Mogador. Half cream of chicken and half purée of potatoes. Bind with the yolks of two eggs and half a cup of cream.

Catfish sauté, meunière. Clean six catfish, season with salt and pepper, roll in milk and then in flour. Melt three ounces of butter in a frying pan, add the fish, and sauté until nice and brown. Then put on a platter, sprinkle with chopped parsley and the juice of two lemons. Add to the sauce in the pan two ounces of fresh butter, and cook until hazelnut brown, then pour over the fish. Garnish with parsley and quartered lemons.

98

APRIL 7

BREAKFAST   LUNCHEON
 Fresh raspberries with cream   Yarmouth bloaters in oil
 Boiled eggs   Poached eggs, Talleyrand
 Dry toast   Fricandeau of veal, au jus
 Coffee   Sorrel        Mashed potatoes
     Pont l'êveque cheese and crackers
     Coffee
  DINNER
   Potage Saxe
   Lyon sausages and radishes
   Curried crab
   Sirloin steak, Dickinson        Soufflé potatoes
   Cauliflower au gratin
   Hearts of romaine, roquefort dressing
   Vanilla and chocolate ice cream
   Assorted cakes        Coffee

Yarmouth bloaters in oil. Skin and split four Yarmouth bloaters, and remove the bones. Lay them in an earthen pot, add the juice of one lemon, one-half cup of olive oil, four bay leaves, two cloves and one spoonful of whole black peppers. Allow to stand for twenty-four hours. Serve on lettuce leaves with a little of its juice.

Poached eggs, Talleyrand. On four round pieces of toast spread some foie gras, lay a poached egg on top of each piece, and cover with sauce Périgueux.

Fricandeau of veal, au jus. Obtain from the butcher the nut of a leg of veal and lard it with thin strips of larding pork. Put in a sauté pan a sliced onion and carrot, some parsley in branches, one bay leaf, one clove, and six pepper berries. Place the veal on top, season with salt and pepper, put three ounces of butter on top of all, and roast in a hot oven, basting frequently. Add a little water when necessary, so the vegetables will not burn. It will require from fifty minutes to one hour to cook. When done place the fricandeau on a platter, and boil the gravy; if necessary add a little stock or bouillon, season well, and strain over the veal.

Potage Saxe. To two quarts of boiling consommé add the bread crumbs made from a small loaf of bread, two beaten eggs, and some chopped chervil. Stir well, boil and serve.

Sirloin steak, Dickinson. Broil a steak and place on a platter. Parboil six slices of beef marrow in salt water, and lay on top of the steak. Heat a pimento, cut in triangles, and place on top of the marrow. Cover all with sauce Colbert with sliced truffle in it.

Curried crab. Cut the crab meat into small pieces. Put in a frying pan a piece of butter the size of an egg, and a teaspoonful of chopped onion or shallot, and fry until golden brown. Add a heaping teaspoonful of flour and a small teaspoonful of curry powder, and stir into the butter and onion until thoroughly mixed. Add a cup of hot soup stock and a cup of cream, and boil for three minutes. Then add the crab meat and simmer slowly for about five minutes. Serve with boiled rice.

Spaghetti Caruso. Boil a pound of whole spaghetti in salt water. Soak one pound of dried mushrooms over night. Heat in a casserole two ounces of butter, add a chopped shallot and a little garlic. When hot add the mushrooms and three peeled and cut up tomatoes, and simmer for five minutes. Then add the cooked spaghetti and two cups of grated parmesan cheese, season with salt and white pepper, and serve very hot.

99

APRIL 8

BREAKFAST   LUNCHEON
 Hominy with cream   Grapefruit à l'anisette
 Ham and eggs   Oyster broth in cups
 Rolls   Crackers
 Coffee   Broiled brook trout with bacon
     Cucumber salad
     Lamb chops, grilled
     Julienne potatoes
     Chicory salad
     French pastry
     Coffee
  DINNER
   Potage Viennoise
   Curried oysters with boiled rice
   Saddle of mutton with currant jelly
   String beans à l'Alsacienne
   Laurette potatoes
   Dandelion salad
   Gastaner pudding
   Coffee

Grapefruit à l'anisette. Cut the grapefruit in half and loosen the inside from the skin with a pointed knife. Put a teaspoonful of powdered sugar and a half pony of anisette on each half. Serve on cracked ice.

Oyster broth. In a casserole put two dozen oysters with their own juice, and one quart of water. Add a bouquet garni and put on the fire. When boiling remove the bouquet garni, and strain the broth through a napkin, season with salt and a little Cayenne pepper, and serve in cups. The oysters may be saved for other purposes.

Curried oysters. In a casserole melt three ounces of butter, then add two spoonfuls of flour, one spoonful of curry powder, and one pint of oyster broth. Boil for a minute, then add one apple fried in butter, one tablespoonful of chutney sauce, one teaspoonful of Worcestershire sauce, and a little salt and Cayenne pepper. Boil for five minutes, and bind with the yolk of an egg and a spoonful of cream. Strain the sauce, and add two dozen well-seasoned parboiled oysters.

Pudding à la Gastaner. Decorate the bottoms of buttered moulds with chopped pastry cherries and angelique, arranging in alternating lines of green and red. Cut some lady fingers to fit the depth of the mould, and moisten them well with Curaçao. Stand them up around the inside of the mould one-half inch apart. Cook four ounces of farina in one quart of milk, and mix with the rind and juice of a lemon, five eggs, four ounces of sugar, and one cup of apricot pulp, and fill the moulds with same. Serve with strawberry sauce flavored with a pony of brandy.

Broiled brook trout with bacon. Clean and wash well, one-half dozen brook trout, and dry them on a towel or napkin. Season with salt and pepper, roll in oil, and broil. When done put on a platter with maître d'hôtel sauce. Lay six slices of broiled bacon on top. Garnish with quartered lemons and parsley in branches.

Potage Viennoise. Cream of barley with royal cut in small squares as garnishing.

Potage Venitienne. Half velouté of chicken soup and half consommé tapioca. Add a little chopped chives.

100

APRIL 9

BREAKFAST   AFTERNOON TEA
 Grapefruit marmalade  Oysters poulette, or sweetbreads
 Shirred eggs    Monza        Salted almonds
 Dry toast   Windsor sandwiches
 Coffee   Cream of almond sandwiches
     Olive sandwiches
LUNCHEON  Shrimp salad
 Eggs St. George  Vanilla ice cream
 Lamb cutlets in papers  Pound cake        Fruit cake
 Cold asparagus, mayonnaise  Apple tarts
 Brown Betty pudding  Salted pecans
 Coffee  Créole sandwiches
  Dubney sandwiches
DINNER  Bread and butter sandwiches
 Potage Venitienne Chicken salad
 Crab in chafing dish Pineapple water ice
 Roast duckling, apple sauce Strawberry pie
 Sweet potato croquettes Chocolate, coffee or tea
 Artichokes, mustard sauce Rolls        Toast Melba
 Lemon water ice Assorted cakes
 Cocoa cake        Coffee

Cocoa cake. Half a cup of butter, a cup of sugar, three eggs, a teaspoonful of vanilla, three-fourths of a cup of milk, six level tablespoonfuls of cocoa, two teaspoonfuls of baking powder, and one and three-fourth cups of sifted flour. Cream the butter, adding the sugar gradually, then add the eggs one by one, whipping vigorously. Sift together half of the flour, the cocoa and the baking powder, then add the milk and the rest of the flour, making a mixture that will drop from the spoon. When all is mixed together put in a pan or mould, and bake for thirty-five minutes. Cover the cake with a plain icing. A cake is baked when it shrinks from the pan, or if, when you press it, it springs back.

Dubney sandwiches. To a cupful of chopped chicken or turkey meat add a spoonful of mayonnaise, a teaspoonful of minced onion, two minced shallots, a pinch of chopped chives, and season with salt and pepper. Spread on well-buttered warm toast.

Cream of almond sandwiches. Mix a soft cream cheese with a cup of crushed salted almonds, and a liqueur glassful of kirsch. Spread on thin slices of brown bread.

Olive sandwiches. Chop equal parts of olives and onions together, add a few drops of olive oil and a little pepper, but no salt, as the olives have enough. Spread on thin slices of buttered bread.

Windsor sandwiches. Chop enough chicken or turkey to make a cup of meat, add half as much chopped ham, and half a dozen chopped olives. Bind together with mayonnaise. Spread on white and on brown buttered bread.

Créole sandwiches. Chop some fresh or canned sweet peppers, bind together with mayonnaise, and add a bit of minced parsley. Spread on both white and brown bread. Always make the sandwiches dainty and thin.

Brown Betty. Pull half a loaf of white bread to bits, or use bread crumbs. The pulled bread makes the lighter pudding. Butter the inside of a pudding dish liberally, put in a layer of crumbs, then twice as much sliced apple or other fruit, sprinkle with sugar, nutmeg and bits of butter, add another layer of crumbs, and so on, for about three layers, having the crumbs last. Bake until brown, and the fruit well done, or about twenty minutes. Serve with cream.

Eggs St. George. Butter four cocotte dishes, put purée of onions on bottom, a poached egg on top, cover with cream sauce, and sprinkle with grated cheese. Bake in hot oven to color only.

101

APRIL 10

BREAKFAST   LUNCHEON
 Oatmeal with cream   Kieler sprotten
 Boiled eggs   Omelette Schofield
 Toast   Mixed vegetable salad
 English breakfast tea   Camembert cheese with crackers
     Coffee
  DINNER
   Fish chowder
   Ripe olives
   Fillet of sole, Bretonne
   Planked shad and roe
   Lettuce salad
   Hot asparagus with melted butter
   Coffee custard
   Demi tasse

Kieler sprotten. This is a canned fish. Serve cold on lettuce leaves, garnished with quartered lemons.

Omelette Schofield. Boil a shad roe in salt water for ten minutes. Allow to cool, and cut in dices one-quarter inch square. Heat a cup of cream sauce, add the roe, and season with salt and Cayenne pepper. When making the omelet place a little of the roe in the center; dress on a platter, and pour the roe and cream sauce around the edge.

Fish chowder. Cut a pound of some white fish, such as bass, codfish, or sole, in dices about one-quarter inch square, and free from skin and bones. Put the bones of the fish in a casserole and add three quarts of water, one bouquet garni, and two tablespoonfuls of salt. Boil for thirty minutes, and strain. Cut two pounds of potatoes in quarter inch squares, and boil in the fish stock until soft, then add the fish and boil for five minutes, then add one pint of boiling-hot cream, and season well with salt and white pepper. Before serving add a little chopped parsley. Serve broken crackers separate.

Fillet of sole, Bretonne. Boil four fillets of sole in a little salt water. Dish up on a platter and cover with equal parts of Hollandaise and tomato sauce mixed. Garnish with rings of fried onions.

Coffee custard. Grind fine (but not pulverized), a half pound of Java or other mildly flavored coffee. Put it into a quart of boiling milk and let it infuse on the back of the stove for a half hour, then strain through cheese cloth. Beat the yolks of six eggs with six ounces of sugar, add a spoonful of cream, and stir into the hot milk, which has been heated again after straining off the coffee. Let it cream, but do not boil; and then add the beaten whites of three eggs. Use any flavoring desired, a dash of brandy or cognac being very good. Fill the moulds, stand them in hot water, and place in a moderate oven. When done, cool, serve with English cream, apricot juice or just plain cream.

Grapefruit marmalade. Shave two clean whole grapefruit very thin, rejecting nothing but the seeds and cores. Measure the fruit, and add three times the quantity of water, and let it stand in an earthenware dish over night. Then boil for ten minutes, and let it stand another night. Then add an equal quantity of sugar, and boil briskly until the mixture jells.

102

APRIL 11

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Scrambled eggs with truffles
 Omelet with fine herbs   Lamb chops, sauce Soubise
 Crescents   Julienne potatoes
 Chocolate   Lettuce salad
     Raspberry shortcake
     Coffee
  DINNER
   Potage Châtelaine
   Radishes
   Crab meat au gratin
   Roast chicken
   Mashed potatoes
   Cold asparagus, mayonnaise
   Vanilla ice cream
   Assorted cakes
   Coffee

Omelet with fine herbs. Mix equal parts of chopped parsley, chervil, and chives with the beaten eggs, season well with salt and white pepper, and make the omelet in the usual manner.

Lamb chops, sauce Soubise. Season the chops well, roll in oil, then in bread crumbs, and broil. Put a cupful of sauce Soubise on a platter, and lay the broiled chops on top.

Strawberry shortcake. Bake two layers of sponge cake (see layer cake). Place on top of one some well-sweetened strawberries, put the other cake on top, and press well together. Cut in individual portions, put some selected berries on top, and decorate with sweetened whipped cream. Serve cream separate.

Old fashioned strawberry shortcake. Make some biscuit dough as follows: Mix three-quarters of a pound of flour, one ounce of baking powder, two ounces of sugar, two ounces of butter, and a pinch of salt. Mix to a dough with half a pint of milk. Roll out about one-half inch thick, and bake. When cold split in two, place on one layer some crushed strawberries, and spread some sugar over them. Put the other layer on top and cut in squares. Serve with well-sweetened crushed strawberries on top, and plain cream separate.

Raspberry shortcake. Prepare in the same manner as either of the above, using raspberries in place of strawberries.

Potage Châtelaine. Simmer in two ounces of butter one onion, one-half stalk of celery, and one leek, all chopped very fine. Then add one-half pound of lean beef cut in small squares, sprinkle with three ounces of flour, and simmer until well browned. Then add two quarts of stock or bouillon and boil for an hour. Season with salt and fresh-ground black pepper, and add a glass of good sherry wine before serving.

String beans, Alsacienne. Simmer in a casserole in three ounces of butter one chopped onion. When just colored golden yellow, add one spoonful of flour, one quart of bouillon, stock, or chicken broth, and three pounds of cleaned and well-washed string beans. Season with salt and pepper, cover, and simmer for forty minutes. Then add one-half glass of white wine and cook for fifteen minutes. Do not add the wine to the beans until they are soft. Sprinkle with chopped parsley before serving.

103

APRIL 12

BREAKFAST   LUNCHEON
 Baked apples with cream   Poached eggs, Virginia
 Waffles   Minced tenderloin of beef, à l'Estragon
 Honey in comb   Lyonnaise potatoes
 Coffee   Escarole salad
     Port de Salut cheese with crackers
     Coffee
  DINNER
   Potage Portugaise
   Salted pecans
   Fillet of turbot, Sarcey
   Boiled ham with spinach
   Hollandaise potatoes
   Lallah Rookh
   Lady fingers
   Coffee

Boiled ham with spinach. Soak an eight-pound ham in water over night. Then put on fire, in a pot, covered with cold water, and bring to a boil. Then set to side of stove where it will simmer, but not boil, for about three and one-half hours, when the ham should be done. Try to pull off the skin. If it comes off easily the ham is cooked. Serve with plain spinach, and with either champagne or Madeira sauce, or plain bouillon.

Dandelion salad. Clean and wash the dandelion well, and dry in a towel. Put in a salad bowl, lay two hard-boiled eggs cut in four, on top, sprinkle with salt and pepper, and one-third vinegar to two-thirds of olive oil. Mix just before serving.

Dandelion salad, German style. Put the salad in a bowl. Cut six slices of bacon in small dices, and fry until crisp. Pour the hot fat and bacon over the salad, add a spoonful of vinegar, salt if necessary, and a little fresh-ground black pepper. Mix well.

Poached eggs, Virginia. Put four corn fritters on a platter, lay a poached egg on each, and cover with tomato sauce.

Potage Portugaise. Mix one quart of tomato sauce with one quart of consommé and bring to a boil. Season with salt and pepper, and add a cup of boiled rice before serving.

Fillet of turbot, Sarcey. This is fillet of sole au vin blanc. Before serving lay three slices of truffle on each fillet.

Lallah Rookh. To a quart of vanilla ice cream add a pony of Jamaica rum, and mix well. Serve flat in glasses with a little rum on top.

Apple sauce. Peel and core six apples and cut in small pieces. Put into a vessel, add a pony of white wine, two ounces of water, one ounce of sweet butter, two ounces of sugar, and a small stick of cinnamon. Cover, boil for thirty minutes, and strain through a fine sieve.

Rump of beef, Windsor. Larded rump of beef, braisé, with its own gravy, garnished with Parisian potatoes, fresh green peas, and beets Frouard.

Virginia ham and eggs. Broil or fry two slices of Virginia ham and place on platter. Lay two fried eggs on top.

104

APRIL 13

BREAKFAST   LUNCHEON
 Fresh raspberries with cream   Crab, Portola (cold)
 Bacon and eggs   Eggs, Coquelin
 Rolls   Calf's head, sauce piquante
 Coffee   Fondante potatoes
     Apple strudel        Coffee
  DINNER
   Blue Points on half shell
   Crème Parisienne (soup)
   Sand dabs, meunière
   Roast tenderloin of beef
   Summer squash
   Potatoes rissolées
   Chartreuse jelly
   Assorted cakes        Coffee

Eggs, Coquelin. Cut in two, six hard-boiled eggs. Mix the yolks with a cupful of well-seasoned purée of mushrooms, and fill the half eggs. Set them on a buttered china platter, cover with cream, and put in the oven to bake. When very hot remove, lay twelve fillets of anchovies over the eggs, and serve.

Calf's head, sauce piquante. Boiled calf's head served on a napkin, with the brain and tongue. Garnish with parsley in branches, sliced pickles, sliced pickled beets, and lemon in halves. Serve sauce piquante separate.

Apple strudel. Roll out some puff paste about one-eighth inch thick and eight inches wide. On it spread some sliced apples mixed with sugar and powdered cinnamon. Wet the edges and fold up both sides, forming a roll. Place on a baking pan, wash the top with egg, and bake in a hot oven. When done cut in slices about two inches wide, and serve hot, with hard and brandy sauces.

Crab, Portola. Remove the boiled crab meat from the shell, taking care to keep as entire as possible. On a salad plate arrange hearts of lettuce, cut into eighths. On the lettuce lay a whole sweet red pimento, using the canned ones which come ready for use. On top of the pepper place three spoonfuls of crab meat. Cover all with French dressing made with tarragon vinegar, using one spoonful to three of olive oil; seasoned with salt and some fresh-ground pepper.

Crème Parisienne. Cream of chicken and cream of chicory soups mixed. Serve bread cut in small squares and fried in butter.

Stuffed tomatoes with anchovies. Chop the contents of one bottle of anchovies in oil, in small pieces, add two hard-boiled eggs chopped fine, a little fresh-ground pepper, and two spoonfuls of mayonnaise. Peel six tomatoes, cut off the tops and scoop out the insides with a spoon. Then fill with the prepared anchovies, cover with the piece cut from the top, and serve on leaves of lettuce garnished with quartered lemons and parsley in branches.

Brook trout sauté, Miller style. Clean four brook trout and dry in a napkin. Season with salt and pepper, roll in flour, put in a frying pan with two spoonfuls of butter and the grease from two slices of salt pork that have been fried in their own fat. Fry the trout on both sides, place on platter, and lay the fried pork on top. Then put in the same frying pan two ounces of butter, and cook until the color of chestnuts. Pour over the fish, and sprinkle with some chopped parsley and the juice of two lemons. Garnish with parsley in branches.

105

APRIL 14

BREAKFAST   LUNCHEON
 Grapefruit juice   Sardines with lemon
 Wheatcakes   Scrambled eggs, Raspail
 Breakfast sausages   Fillet mignon, Trianon
 Rolls   Peas
 Coffee   Pineapple, Créole
     Coffee
  DINNER
   Consommé aux quenelles
   Fillet of sole, Voisin
   Sweetbreads braisé, ancienne
   Roast rack of mutton
   Fresh string beans
   Potato croquettes
   Alligator pear salad
   Punch Palermitaine
   Assorted cakes
   Coffee

Scrambled eggs, Raspail. Cut a stalk of celery in small dices, wash well, and boil in salt water. When soft drain off the water. In a pot put two ounces of butter and two peeled tomatoes cut in small dices. Simmer for five minutes, add ten beaten eggs and the celery, season with salt and pepper, and add one-half cup of thick cream. Cook and serve.

Fillet mignon. A very small tenderloin steak. Broil or sauté in pan with butter. Serve with maître d'hôtel sauce, and garnish with watercress and half of lemon.

Fillet mignon, Trianon. Dress the fillet on a platter and cover with Béarnaise sauce. Lay three triangular shaped pieces of truffle on top and garnish with Julienne potatoes.

Pineapple, Créole. Cook a quarter pound of rice in a quart of milk. Add a quarter pound of sugar and one cup chopped fresh or canned pineapple, and mix well. Dress on a platter and decorate the top with sliced pineapple and candied cherries. Serve hot with apricot sauce poured over all.

Consommé aux quenelles. Make small chicken dumplings from chicken force meat, boil them in, and serve with, consommé. These small dumplings are called in French, quenelles.

Fillet of sole, Voisin. In a buttered sauce pan put four fillets of sole, sprinkle with one-half teaspoonful of very finely chopped onions, a little chopped parsley, chives, chervil, and one peeled and finely chopped tomato. Season with salt and pepper, add one-half glass of white wine, cover, and put in oven for fifteen minutes. Then remove the fish to a platter, and put in the same sauté pan one pint of white wine; cook and mix well, and pour over the fish.

Sweetbreads braisé, ancienne. Dish up on a platter four sweetbreads braisé, and garnish with four croustades financière. Pour sauce Madère around the sweetbreads on platter.

Roast rack of mutton. Secure from the butcher a rack of mutton of ten chops, season well with salt and pepper, place in a roasting pan with sliced carrots, onions, a spoonful of pepper berries, and a small piece of butter on top; and roast, basting well, for ten minutes. Then put the rack on a platter; drain off the grease and add to the pan one-half cup of stock and a spoonful of meat extract, season well, bring to a boil, and strain over the roast.

106

APRIL 15

BREAKFAST   LUNCHEON
 Stewed rhubarb   Grapefruit en suprême, with kirsch
 Boiled eggs   Eggs, Lorraine
 Buttered toast   Corned beef hash
 Coffee   French pastry
     Demi tasse
  DINNER
   Purée St. Germain
   Salmon Mirabeau
   Fillet of beef, Charcutière
   Stewed canned corn
   Baked potatoes
   Endives salad
   Floating island
   Macaroons
   Coffee

Grapefruit en suprême with kirsch. Add to sliced grapefruit, for each person, a spoonful of powdered sugar and one pony of kirschwasser. Mix well and serve in suprême glasses.

Eggs, Lorraine. Same as eggs Chipolata with the addition of a strip of bacon across the top.

Purée St. Germain. Add to a purée of peas some fresh-cooked green or canned peas.

Salmon Mirabeau. Put in a buttered flat pan two thick slices of salmon, season with salt and pepper, add one-half glass of claret or white wine, cover, and cook until done. Put on a platter, cover with tarragon sauce (sauce à l'estragon), garnish with stuffed olives, and lay six fillets of anchovies on top of each slice of fish.

Tarragon sauce (Sauce à l'estragon). Chop some tarragon very fine, add one-half glass of claret or white wine, and reduce by boiling until nearly dry. Then add one pint of brown gravy and boil for five minutes. Season with salt and pepper, add two ounces of fresh butter and whip well into the hot sauce. Serve with fish or meats.

Fillet of beef, Charcutière. Roast tenderloin of beef. Serve with brown gravy (sauce Madère), to which has been added twelve small glacéed onions, six sliced sour pickles, and twelve heads of French mushrooms or fresh mushrooms sauté in butter. Before serving add a cup of tomato sauce, and season well with salt and pepper.

Stewed canned corn. Empty a can of corn into a sauce pan, add one ounce of fresh butter, season with salt and pepper, and boil. If too thick add a spoonful of thick cream.

Punch Palermitaine. Serve orange water ice in glasses with a little Curaçao on top.

Scalloped halibut with cheese. Prepare one quart of cream sauce. Take four pounds of halibut, clear of bones and skin, and cut in thin slices about one-quarter inch thick, and two inches square. Butter a shallow earthen dish, put some cream sauce in the bottom, sprinkle with grated cheese, then put in a layer of halibut, season with salt and pepper; then sauce, cheese and fish in turn; and continue for about five layers, with cream and sauce on top. Put bits of butter on top and bake in a moderate oven for from forty-five minutes to one hour, or until fish is done and top is nicely browned.

107

APRIL 16

BREAKFAST   LUNCHEON
 Fresh raspberries with cream   Hors d'oeuvres assorted
 Codfish cakes   Poached eggs, Paulus
 Broiled bacon   Filet mignon, maître d'hôtel
 Rolls   Potatoes hashed in cream
 Coffee   Cold asparagus, vinaigrette
     Fruit salad, Chantilly
     Lady fingers
     Coffee
  DINNER
   Consommé Daumont
   Baked shad, with raisins
   Chicken sauté, Austin
   Jeanette potatoes
   Carrots, Vichy
   Lettuce salad
   Charlotte Russe
   Coffee

Codfish cakes. Prepare the fish as for codfish balls. Form into flat cakes about one inch thick and two and one-half inches in diameter. Roll in flour and fry in melted butter. Serve on napkin with lemon and parsley in branches.

Poached eggs, Paulus. Put four very soft poached eggs on four slices of toast, cover with cream sauce with sliced truffles, sprinkle with grated cheese, and bake in hot oven just long enough to become slightly brown.

Consommé Daumont. To some chicken force meat add some truffles chopped fine, mix well and form into small dumplings. Cook the dumplings in consommé. Cut two turnips in small squares and boil in salt water. When done add to the consommé, with one-half cup of boiled rice, and croutons soufflés prepared with grated cheese.

Chicken sauté, Austin. Joint a chicken, season well with salt and pepper, put in sauté pan with two ounces of hot melted butter, and fry until brown on both sides. Then add one cup of brown gravy, two sliced truffles, and one spoonful of chopped tarragon. Boil for five minutes.

Jeanette potatoes. Prepare the potatoes as for croquettes, put into a pastry bag with a large star tube, and press through onto a buttered pan, in the form and size of a large rose. Brush the top with yolks of eggs, and bake in oven until brown. Serve on a napkin.

Charlotte Russe. (I). Line a pudding mould with lady fingers, fill with sweetened whipped cream, unmould on a plate and decorate with whipped cream.

(II). Whip to a frost one pint of cream, add one-quarter pound of sugar and a glass of sherry wine. Dissolve two sheets of gelatine in a little hot water, strain, and pour into the cream, heating well. Line a pudding mould with lady fingers and fill with the prepared cream. Allow to stand in the ice box for an hour and a half before serving. Decorate with whipped cream.

Baked shad with raisins. Split the fish and lay at full length on a long buttered dish. Cover the top of the fish with slices of tomato. Put bits of butter on top of the tomato; for a medium sized shad using a lump of butter the size of an egg. Sprinkle chopped parsley over all, and strew seedless raisins around the fish. Then add a half glass of wine, and put in a moderate oven to bake. The fish will be very tender when thoroughly done, but the time required will depend upon the thickness of the fish. From thirty to forty-five minutes is usually sufficient.

108

APRIL 17

BREAKFAST   LUNCHEON
 Orange juice   Oysters mignonette
 Hominy with cream   Eggs à la tripe
 Crescents   Small tenderloin steak, Demidoff
 Chocolate with whipped cream   Sauté potatoes
     Escarole salad
     Camembert cheese with crackers
     Coffee
  DINNER
   Potage Mongol
   Perch sauté, meunière
   Roast leg of mutton
   String beans with butter
   Potatoes au gratin
   Field salad
   Roman punch
   Pound cake
   Coffee

Oysters mignonette. Put six oysters on half shell on cracked or shaved ice, with a small glass or hollow green pepper filled with mignonette sauce, in the center.

Small tenderloin steak, Demidoff. Put four small broiled tenderloin steaks on a platter, and cover with brown gravy containing olives and sliced canned mushrooms. Garnish both ends of the platter with asparagus tips.

Roman punch. Dress lemon water ice in glasses in pointed shapes, and pour a little rum on top.

Beets, Frouard. Cut some boiled beets with a Parisian spoon into the shape of olives, put in a sauté pan with melted butter, season with salt and pepper, and heat through. Serve in a vegetable dish, or use for garnishing.

Deviled crab in shells. Secure some empty shells from a first-class grocer. Allow one shell to each person and fill with the following: Take the meat of one crab, which is sufficient for four persons, shred it, add a cup of velouté sauce, a teaspoonful of English mustard, a soupspoonful of Worcestershire sauce, a half-teaspoonful of finely chopped parsley, salt, pepper and a bit of Cayenne. Mix well. Fill the shells, covering evenly. Make a paste of a teaspoonful each of English and French mustard and two spoonfuls of melted butter. Spread this over the top, and cover with bread crumbs. Bake for about ten minutes, or until the top is browned.

Roast leg of reindeer. Put in a roasting pan a sliced onion, a sliced carrot, a piece of skin of salt pork, a stalk of celery, some parsley in branches, two bay leaves, two cloves, and one sprig of thyme. Season the leg of reindeer well and lay on top. Put three ounces of butter on the leg, and place in the oven to roast. Baste continually, adding a little water or stock from time to time, to prevent the vegetables from burning. When the roast is done remove to a platter, and make a brown gravy with the contents of the pan by adding a spoonful of flour, simmer, add one cup of stock, season well, and strain over the meat. Some may be reserved to serve in a bowl, separate. Also serve currant jelly and port wine sauce.

Asparagus tips au gratin. Cut the tips from fresh-cooked asparagus, place in a buttered dish, season with salt and pepper, cover with cream sauce, sprinkle with grated Swiss cheese, put small bits of butter on top, and bake in oven until brown.

109

APRIL 18

BREAKFAST   LUNCHEON
 Rice cakes   Eggs Epicurienne
 Apricot marmalade   Tripe and oysters in cream
 Rolls   Baked potatoes
 Coffee   Strawberries Romanoff
     Lady fingers
     Demi tasse
  DINNER
   Little Neck clams
   Consommé Sévigné, II.
   Ripe California olives
   Fillet of sole, St. Cloud
   Roast chicken
   Sybil potatoes
   Cold asparagus, mustard sauce
   Fruit salad glacé
   Assorted cakes
   Coffee

Eggs Epicurienne. Shirr the eggs. When nearly done add a brown gravy to which has been added some small pieces of terrine de foie gras, four slices of truffle, and one sliced canned mushroom.

Strawberries Romanoff. Put some nice ripe strawberries into a bowl, pour some Curaçao over them, and serve with well-sweetened whipped cream, flavored with vanilla, on top. Serve very cold.

Consommé Sévigné, II. Consommé Brunoise with small quenelles (chicken dumplings). Add some chopped chervil and a little Cayenne pepper. Serve very hot.

Flannel cakes. One pound of flour, one ounce of baking powder, two ounces of sugar, two ounces of butter, two eggs, and a pinch of mace. Mix all together with sufficient milk to make a medium dough, or batter. Beat until smooth, and bake on a hot griddle.

Rice cakes. Boil one-quarter pound of well-washed rice in water for five minutes. Drain off the water and add one pint of milk, cook until rice is soft, drain off the milk and add the rice to a flannel cake batter. Bake in the usual manner.

Fillet of sole, St. Cloud. In a buttered sauté pan put four fillets of sole, season with salt and white pepper, add one-half glass of white wine and a little stock, and boil for ten minutes. Make a white wine sauce and add the following to it: Two dozen boiled mussels and one dozen boiled oysters removed from the shells, six heads of canned mushrooms and twelve slices of truffle. Put the fish on a platter and cover with the sauce.

Fruit salad glacé. One sliced orange and one sliced grapefruit, six slices of pineapple, one banana, one dozen strawberries and a handful of raspberries. Put all in bowl, add two spoonfuls of sugar, a glassful of maraschino and a pony of kirschwasser. Allow to stand in the ice box for an hour. Serve in small individual dishes with a spoonful of vanilla ice cream on top.

Grapefruit cocktail. Slice one grapefruit and one-half orange and put in bowl with a spoonful of sugar and a pony of kirschwasser. Allow to stand for an hour. Serve in grapefruit suprême glasses, decorated on top with brandied cherries.

110

APRIL 19

BREAKFAST   LUNCHEON
 Raspberries with cream   Fillet of mariniert herring
 Plain omelet   Potato salad
 Rolls   Consommé in cups
 English breakfast tea   Sweetbread patties in cream
     Cold artichokes, vinaigrette
     Roquefort cheese and crackers
     Coffee
  DINNER
   Purée of spinach
   Crab meat, Suzette
   Roast tenderloin of beef, Cubaine
   Gendarme potatoes
   Peas and carrots in cream
   Lettuce and alligator pear salad
   Frozen egg nogg
   Macaroons
   Coffee

Sweetbread patties in cream. Soak two pounds of sweetbreads in cold water for two hours, to cause the blood to flow out. Then put them on the fire in one quart of water and two ounces of salt, bring to a boil, and then allow to become cold. Pull off the skin and cut the sweetbreads in pieces one-half inch square. Put in vessel with one cup of bouillon, and boil till soft. Then add a cup of cream, season with salt and a little Cayenne pepper, and boil for five minutes. Knead one ounce of butter with one ounce of flour, and use for thickening. Boil again for five minutes. Serve in hot patty shells, on napkin, garnished with parsley in branches. (Patty shells, Jan. 25).

Purée of spinach (Soup). Bring to a boil two quarts of chicken broth, add one peck of well-washed spinach and two ounces of butter, and boil for an hour. Strain through a fine sieve, and put back in the casserole. It should now be of the thickness of a purée of pea soup. Season well with salt and pepper, and stir in, while boiling, one-quarter pound of sweet butter. Serve with small squares of bread fried in butter.

Roast tenderloin of beef, Cubaine. Roast the beef in the usual manner. Serve with sauce Madère, and garnish with stuffed green or red peppers.

Candied sweet potatoes. Boil four sweet potatoes, remove the skins, and cut in egg shapes. Put in sauté pan with two ounces of butter, and roast slowly. When nearly brown add a spoonful of powdered sugar and continue roasting till sugar and potatoes are brown.

Cole slaw, ravigote. Slice a white cabbage very thin and put in a salad bowl. Cover with highly seasoned sauce Tartar, and mix thoroughly.

Frozen egg nogg. One quart of milk, six eggs, one-half pound of sugar, one pony of brandy, one pony of rum, and one-half teaspoonful of grated nutmeg. Mix well, strain, and freeze. Serve in glasses.

111

APRIL 20

BREAKFAST   LUNCHEON
 Stewed prunes   Grapefruit cocktail
 Plain shirred eggs   Eggs en cocotte, Valentine
 Rolls   Roast loin of pork, apple sauce
 Coffee   Candied sweet potatoes
     Cole slaw, ravigote
     Vanilla custard pie
     Demi tasse
  DINNER
   Consommé Théodora
   Scalloped halibut with cheese
   Rump of beef
   Peas
   Parisian potatoes
   Beets Frouard
   Chocolate ice cream
   Assorted cakes
   Coffee

Eggs en cocotte, Valentine. Mix some crab meat with a little well-seasoned cream sauce. Put a spoonful in the bottom of a buttered cocotte dish, break an egg on top, salt and pepper the egg, put a little more crab meat and cream on top, sprinkle with grated Parmesan cheese, put some bits of butter on top, and bake in oven for five minutes.

Consommé Théodora. Put in the consommé, equal parts of small chicken dumplings, royal, and boiled asparagus tips. Before serving add some chopped chervil.

Vanilla custard pie. Six eggs, one quart of milk, one-quarter pound of sugar, one-half of a vanilla bean. Boil the milk with the vanilla bean. Mix the eggs with the sugar and add to the milk. Strain, and fill a large pie dish lined with a thin pie dough, and bake in a moderate oven until set.

Lemon custard pie. Same as vanilla custard pie, except use the grated rind and the juice of two lemons instead of the vanilla bean.

Orange custard pie. Same as lemon custard pie, but use two oranges instead of the lemons.

Cocoanut custard pie. Same as vanilla custard pie, but put a handful of shredded cocoanut in the bottom of the pie before filling.

Vanilla meringue pie. Same as vanilla custard pie, but when baked, cover, and ornament the top with meringue paste, dust with powdered sugar, and put back in oven to color.

Meringue paste for pie. The whites of four eggs beaten firm and stiff; then add one-half pound of powdered sugar and mix well. Flavor to taste.

Lemon meringue pie. Same as lemon custard pie, but cover and ornament with meringue paste, and bake until colored.

Orange meringue pie. Same directions as for lemon meringue pie.

Lemon pie, special. The yolks of eight eggs, six ounces of sugar, three lemons, the whites of four eggs. Mix the yolks, sugar, and the grated rinds and the juice of the lemons, and beat over a fire until thick. Then add the whites of eggs well beaten, and pour into a large pie dish lined with thin pie dough. Bake slowly. Serve with powdered sugar on top.

Cocoanut meringue pie. Same as cocoanut custard pie, but cover with meringue paste, and bake until colored.

112

APRIL 21

BREAKFAST   LUNCHEON
 Strawberries with cream   Antipasto
 Virginia ham and eggs   Fried smelts, sauce rémoulade
 Rolls   Spring lamb Irish stew
 Cocoa with whipped cream   Chiffonnade salad
     Old fashioned raspberry shortcake
     Coffee
  DINNER
   Toke Points on half shell
   Potage santé
   Boiled salmon, Villers
   Roast capon, au jus
   Parsnips with cream
   Duchesse potatoes
   Endive salad, Victor dressing
   Frankfort pudding, sauce Sabayon
   Coffee

Boiled salmon, Villers. Cut two slices of salmon about one and one-half inch thick. Put in vessel with one quart of water, a bouquet garni, one spoonful of salt, a teaspoonful of whole black peppers, and one spoonful of white wine vinegar. Boil slowly for twenty minutes. In a casserole put two ounces of butter, heat, and then add two ounces of flour. When the flour is hot add a pint and a half of the fish broth from the salmon, and boil for five minutes. Then add the yolk of one egg and one cup of cream, mix well, season with salt and pepper, and strain. Add to the sauce one can of sliced mushrooms and half a pound of picked shrimps. Place the salmon on a platter and pour the sauce over it.

Frankfort pudding. One-quarter pound of butter, one-quarter pound of sugar, the yolks of seven eggs, six ounces of cake crumbs, the whites of six eggs, and some vanilla flavoring. Mix the butter with the sugar, and work well with a wooden spoon until creamy, then add the yolks, one by one, and mix thoroughly. Add the cake crumbs; which are made by passing left-over cake through a colander with large holes; flavor with the vanilla extract, and mix well. Beat the whites to snow, and add to the batter, mixing very lightly. Put in a buttered pudding mould and bake. Serve hot Sabayon sauce separate, or pour over the pudding.

Sabayon sauce. In a copper kettle put six yolks of eggs and six ounces of powdered sugar. Set on a slow fire, or bain-marie, and beat until warm. Add a glass of Marsala or sherry wine and whip until it thickens. Serve either hot or cold.

Boiled parsnips. Peel a half dozen parsnips, wash, and boil whole in salt water. When done cut in slices, or some fancy shape, and put in sauce pan with two ounces of butter. Heat through. Season with salt and pepper.

Parsnips in cream. Cut boiled parsnips in pieces two inches long, put in sauce pan with one cup of cream sauce, season with salt and white pepper. Serve in deep vegetable dish, and very hot.

Victor dressing. Two pinches of salt, one pinch of fresh-ground black pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil, and one teaspoonful of chopped chervil.

113

APRIL 22

BREAKFAST   LUNCHEON
 Fresh cherries   Grapefruit with chestnuts
 Flannel cakes with maple syrup   Austrian chicken fritters
 Rolls   Cold asparagus, mustard sauce
 Coffee   Lemon pie, special
     Demi tasse
  DINNER
   Consommé Soubise
   Ripe olives with garlic and oil
   Deviled crabs in shells
   Tenderloin of beef, Cumberland
   Stuffed cucumbers
   Sweet potatoes, Southern style, II.
   California sherbet
   Assorted cakes
   Coffee

Consommé Soubise. Mix one cup of purée of onions, one pint of cold chicken broth, three whole eggs and the yolks of three eggs; season with salt, pepper, and a little grated nutmeg. Strain through a fine sieve, put in buttered moulds, and cook in bain-marie. Allow to set, slice, and serve in hot consommé.

Ripe olives with garlic and oil. Rub an olive dish or salad bowl with garlic. Put the olives in the dish, add a spoonful of olive oil, and roll the olives in the dish for a few minutes.

Austrian chicken fritters. Chop the meat of a boiled or baked fowl, season with salt, pepper, nutmeg and herbs; place in a saucepan, and add enough cream or white sauce to moisten. To each cup of the meat and cream add the yolk of one egg. Cut some sandwich bread into thick slices. Mix a pint of milk with two well-beaten eggs. Spread the sandwich bread with a thick layer of the creamed chicken, press two pieces of the bread together, as if making a sandwich, dip this in the egg and milk mixture, then roll in sifted bread crumbs, and fry in hot lard to an even brown color; and in the same manner as for pancakes.

Sweet potatoes, Southern, II. Peel some sweet potatoes and cut lengthwise into strips about an eighth of an inch thick. Put some butter into a sauté pan, and the potatoes, and sprinkle them with brown sugar. Then place on top another layer of potatoes, sprinkle them with sugar, and so on, filling the pan. Add hot water, cover the dish, and set in the oven and bake until soft.

California sherbet. Fill glasses with orange water ice, and on top place five strawberries that have been soaked in California brandy.

Tenderloin of beef, Cumberland. Roast tenderloin of beef, sauce poivrade, garnished with stuffed cucumbers.

Stuffed cucumbers. Peel two cucumbers and cut in pieces one and one-half inches thick. Put in casserole and cover with a quart of water, season with a pinch of salt, bring to a boil, and cool off. With a round cutter remove the inside from the cucumbers, leaving firm rings. Place these on a buttered sauté pan and fill with the following stuffing: Mix a cup of bread crumbs with a cup of purée of fresh mushrooms; season with salt and pepper, add the yolks of two raw eggs, and some fresh-chopped parsley. Mix well, and fill the cucumbers. Cover with buttered manilla paper, put a cup of bouillon in the bottom of the pan, and bake in oven for twenty minutes. Serve as a garnishing for entrées, or fish; or as a vegetable course, on a platter, with tomato sauce or meat gravy.

114

APRIL 23

BREAKFAST   LUNCHEON
 Baked apples with cream   Oysters mariné
 Boiled eggs   Clam broth in cups        Cheese straws
 Dry toast   English chuck steak, maître d'hôtel
 Coffee   White beans with tomatoes
     French fried potatoes
     Cocoanut meringue pie        Coffee
  DINNER
   Potato soup, Dieppoise
   Broiled herring, cream sauce
   Hollandaise potatoes
   Roast leg of reindeer, port wine sauce
   Sweet potatoes flambé with rum
   Asparagus tips au gratin
   Vanilla charlotte glacée        Demi tasse

English chuck steak, maître d'hôtel. This steak is cut from the end of the saddle, near the legs. It should be cut all the way across the saddle, and about an inch and a half thick. Season with salt and pepper, dip in oil, and broil. When done put on a platter, cover with maître d'hôtel sauce, and garnish with lemon and watercress.

White beans and tomatoes. Soak two pounds of white beans in cold water, over night. Then put the beans in a vessel with three quarts of water, a ham bone, a bouquet garni, and a handful of salt. Bring to the boiling point, skim, cover, and boil until well done. Remove the ham bone and the bouquet, and drain off the water. In a casserole put two ounces of butter and a chopped onion, and simmer until nice and yellow. Then add four peeled and chopped fresh tomatoes, or a quart of canned tomatoes, and simmer for thirty minutes. Then add the beans, season with salt and pepper, and simmer all together for fifteen minutes.

Oysters, mariné. Same as pickled oysters.

Potato soup, Dieppoise. In a sauce pan put three ounces of butter, one sliced celery root, two leeks, a half dozen sliced parsley roots, and simmer for five minutes. Then add two pounds of potatoes sliced very thin, and two quarts of bouillon. Season with salt and pepper, and boil for forty-five minutes. Just before serving add two rolls that have been sliced thin and toasted in the oven, and a little fresh-chopped parsley.

Sweet potatoes flambé with rum. Boil and peel four sweet potatoes, and cut in egg shapes. Put in pan with two ounces of butter and roast until nice and yellow. Then add a little salt and a teaspoonful of sugar, heat, and then put in chafing dish. Pour two ponies of rum on top, light, and bring to the table flaming.

Vanilla charlotte glacée. Line a pudding mould with lady fingers, fill with vanilla ice cream, unmould, and decorate with whipped cream and glacé cherries.

Dartois Chantilly. Roll some puff paste with six turns, and about one-quarter inch thick. Cut in strips two inches wide and four inches long. Place them in a wet pan about one-half inch apart, and let them set for a few minutes, then brush over with egg, and with the point of a small knife mark a line about one-eighth inch deep all around the cakes, and about one-quarter inch from the edges. Bake in rather hot oven for about twenty-five minutes. Remove the top while hot, and empty the cake, leaving only the dry crust. Fill with sweetened whipped cream, vanilla flavor, after cooling.

115

APRIL 24

BREAKFAST   LUNCHEON
 Orange marmalade   Eggs en cocotte, plain
 Finnan haddie in cream   Ripe California olives
 Baked potatoes   Sand dabs, meunière
 Rolls   Cold asparagus, vinaigrette
 Oolong tea   Strawberry short cake
     Coffee
  DINNER
   Little neck clams
   Burned farina soup
   Radishes
   Fillet of sole, sauce cardinal
   Olivette potatoes
   Roast shad and roe, à l'Américaine
   Artichokes, Hollandaise
   Lettuce salad
   English rice pudding
   Coffee

Eggs en cocotte, plain. Break one or two eggs in a buttered cocotte dish, season with salt and pepper, put a little butter on top, and bake in oven for a few minutes. Serve on napkin or paper doily.

Burned farina soup. Melt in a casserole one-half pound of butter; when hot add three-quarters of a pound of farina, and roast on top of the range, stirring with a wooden spoon so it will not stick to the bottom. Cook until the color of a chestnut, then add two quarts of boiling water, season with salt and pepper, and boil for one hour. This is a good soup for Friday.

Fillet of sole, cardinal. In a buttered sauté pan put four fillets of sole, season with salt and white pepper, add one-half glass of white wine, cover with buttered paper, and bake in oven for ten minutes. Remove the fillets to a platter, and to the sauté pan add one pint of white wine sauce. Bring to a boil and then stir in two tablespoonfuls of lobster butter. When the butter is melted strain the sauce over the fish.

Roast shad and roe, à l'Américaine. Secure from the fish dealer a fresh shad with the roe inside, and without the belly cut open. In a roasting pan put four ounces of butter, one chopped onion, a carrot cut in very small dices, a spoonful of chopped parsley, and a bay leaf, clove, and a garlic clove, all chopped fine. Place the fish on top, season well with salt and pepper, put a few bits of butter on top of the fish, and place in the oven. Baste continually, and if the pan becomes too dry, add one-half glass of white wine, baste, and then add one-half glass of water. Bake for about an hour in a moderate oven. When done place on a platter and pour the sauce in the pan over the fish. A spoonful of Worcestershire sauce, and the juice of a lemon or two, may be added to the sauce if desired.

English rice pudding. Three pints of milk, one-quarter of a pound of rice, one-quarter of a pound of sugar, and one-half of a vanilla bean split in two. Boil the milk with the vanilla bean, then add the washed rice, and cook for about forty minutes. Add the sugar and boil again for a few minutes, turning carefully with a wooden spoon, so it will not stick to the bottom. Then remove from the fire, add one cup of thick cream, and pour into deep china vegetable dishes, and bake in a hot oven until brown on top. Use one large dish for baking, or individual ones, as desired.

116

APRIL 25

BREAKFAST   LUNCHEON
 Grapefruit à la Rose   Consommé in cup
 Boiled eggs   Fillets of sand dabs, sauce verte
 Dry toast   Leberkloese (liver dumplings)
 Coffee   Sauerkraut
     Boiled potatoes
     Escarole and chicory salad
     Port de Salut cheese and crackers
     Coffee
  DINNER
   Cream of potatoes
   Pickles
   Tenderloin steak, à la Polonaise
   Spinach with eggs
   Mashed potatoes
   Lettuce and alligator pear salad
   Orange custard pie
   Coffee

Grapefruit à la Rose. Peel and slice two grapefruit and put in salad bowl. Mix one-half cup of fresh strawberries and one-half cup of fresh raspberries and two spoonfuls of powdered sugar, and strain through a fine colander. Have all very cold. Put the grapefruit in glasses and pour the fresh fruit sauce over it.

Fillet of sand dabs, fried. Cut the fillets from four sand dabs, season with salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and fry in hot swimming lard. When done serve on napkins with fried parsley and quartered lemons. Serve sauce Tartar or sauce verte separate.

Sauce verte. In a mortar mash equal parts of chives, chervil and parsley. When very fine add some mayonnaise sauce, mix well, and strain through a cheese cloth. Season well before serving.

Leberkloese (liver dumplings). Remove the skin from a calf's liver of good size, and scrape well with a fork to remove all the nerves. Then put in a bowl and add four cups of fresh bread crumbs, three eggs, a little salt, pepper, grated nutmeg, chopped parsley, chopped garlic, one chopped onion and four chopped shallots fried in butter, a teaspoonful of chopped thyme leaves, and one bay leaf chopped almost to a powder. Mix all well together, and drop with a soupspoon into boiling bouillon or salt water, and cook slowly for about twelve minutes. Place on a platter with a little brown gravy; or, in a pan put three ounces of butter with one cup of bread cut in small squares and fry until nice and yellow, then pour over the dumplings, and sprinkle chopped parsley on top.

Tenderloin steak, Polonaise. Broil the steak, put on a platter, cover with maître d'hôtel sauce, and garnish with cauliflower Polonaise.

117

APRIL 26

BREAKFAST DINNER
  Sliced oranges Consommé à la Russe
  Ham and eggs Salted Brazil nuts
  Rolls Frogs' legs, sauté à sec
  Coffee Breast of tame duck, Virginia style
  Fried apples
  Wax beans in butter
  Romaine salad
LUNCHEON   Neapolitan ice cream
  Eggs gourmet   Assorted cakes
  Honeycomb tripe with cream and peppers   Coffee
  Baked potatoes   SUPPER
  Fresh vegetable salad   Angels on horseback
  Imperial pancake   Chicken à la King
  Demi tasse   Coffee

Eggs gourmet. Spread some terrine de foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover with sauce Périgord.

Honeycomb tripe with cream and peppers. Cut three pounds of tripe in strips about two inches long and one-half inch wide, and put in casserole with cold water and a spoonful of salt. Bring to a boil and cook for ten minutes. Then drain off the water, add one pint of milk, season with salt, and boil for thirty minutes. Cut six green peppers in small squares, and put in casserole with three ounces of butter, simmer until done, then add one pint of cream sauce, boil for a minute, and add to the tripe. Boil together for five minutes.

Imperial pancakes. Make some thin pancakes, and cut in circular shapes with a three-inch round cutter. With the same cutter cut some sponge cake, and about one-half inch thick. Put some apple sauce on top of the cake, then one of the round pieces of pancake, and repeat until you have four layers with the pancake on top. Decorate with meringue paste, with a pastry bag and a fancy tube, and form in the shape of a crown on top. Put in oven to give a light color.

Consommé à la Russe. To consommé brunoise add a spoonful of boiled barley and a few squares of boiled smoked beef tongue for each person.

Breast of tame duck. Cut the breasts from a tame duck, season with salt and pepper. Put a piece of butter in a sauté pan, add the breasts and sauté for about fifteen minutes if the duck is a young one. Serve on a platter covered with sauce Colbert.

Breast of duck, Virginia style. Broil two slices of Virginia ham and lay on top of the breasts prepared as above.

Boiled wax beans. Cut the strings from both sides of the beans, and cut the beans in two. Boil in salted water until done, then drain off the water, and to each pound of beans add two ounces of butter and a little salt and pepper. Simmer for a few minutes, and sprinkle with chopped parsley before serving.

Angels on horseback. Select large eastern oysters, wrap a slice of thin raw bacon around each oyster, and fasten with a wooden toothpick. Dip them in beaten eggs mixed with a little Worcestershire and English mustard, then roll in fresh bread crumbs, and place in a buttered sauté pan with bits of butter on top of each oyster. Bake in hot oven for about eight minutes, and serve on toast. Pour maître d'hôtel sauce on top, and garnish with parsley in branches and halves of lemon.

118

APRIL 27

BREAKFAST   LUNCHEON
 Grapefruit juice   Poached eggs, d'Artois
 Oatmeal and cream   Turkey hash in cream
 Rolls   Alligator pear salad
 Cocoa   Vanilla meringue pie
     Demi tasse
  DINNER
   Purée of green asparagus
   Lyon sausage        Radishes
   Fillet of turbot, Windsor
   Leg of mutton, Choiseul
   O'Brien potatoes
   Escarole and chicory salad
   Jam roll pudding
   Coffee

Poached eggs, d'Artois. Place the poached eggs on toast and pour thick tomato sauce over them.

Purée of green asparagus. Heat in a casserole three ounces of butter, then add three ounces of flour and four pounds of green asparagus cut in small pieces, one quart of milk, one quart of chicken broth or bouillon, a bouquet garni, a little salt, and one teaspoonful of sugar. Boil for an hour, and strain through a very fine sieve. Then put back in casserole and add the yolks of two eggs mixed with one cup of cream. Cut some bread in small squares, fry in butter, and add just before serving.

Fillet of turbot, Windsor. Cut six fillets of fish, put in a buttered sauté pan, season with salt and white pepper, add one-half glass of white wine and one-half glass of stock, cover with buttered manilla paper, and boil until done. Make a white wine sauce and add to it one dozen parboiled oysters and the tail of a lobster cut in slices. Place the fillets on a platter, pour the sauce over them, and garnish with six fried shrimps.

Leg of mutton, Choiseul. Roast leg of mutton, sauce Madère, garnished with small croustades of purée of peas and purée of spinach, and fresh mushrooms sauté in butter.

Jam roll pudding. Mince fine one pound of suet, add a pound of flour, a pinch of salt and a cup of milk, making a rather hard dough. Roll out to the thickness of a quarter of an inch or less. Cover evenly with a layer of any kind of fruit jam, then roll up like a sausage, wrap in a wet cloth, tie with a string so it will not become loose, and steam for an hour. Cut into individual pieces, and serve warm, with hard and soft sauces.

Peach Norelli. Fill two meringue shells with a small tablespoonful of vanilla ice cream. On a fancy plate place an ice cold whole preserved peach, or a fresh peach that has been cooked in syrup. On two sides of the peach press the filled meringue shells, decorate the center with whipped cream, and on the top place a whole marron glacé.

119

APRIL 28

BREAKFAST   LUNCHEON
 Honey in comb   Stuffed tomatoes with anchovies
 Plain scrambled eggs   Clam broth in cups
 Buttered toast   Cheese straws
 Coffee   Planked shad and roe
     Cucumber salad
     Roquefort cheese with crackers
     Coffee
  DINNER
   Consommé Céléstine
   Brook trout sauté, miller style
   Larded tenderloin of beef, Montpasson
   Onion glacés
   Quartered artichokes
   Parisian potatoes
   Field salad
   Meringue glacée au chocolat
   Coffee

Consommé Céléstine. Make some thin pancakes, cut in strips like matches, and serve in consommé.

Larded tenderloin of beef. Lard a tenderloin of beef, after removing the fat and skin. Put in a roasting pan with a sliced onion, carrot, celery, a little leek, parsley, one bay leaf, six cloves, and one spoonful of whole black peppers. Put some small bits of butter on top of the tenderloin, season with salt and pepper, and place in a hot oven. Baste frequently. After the fillet is done remove to a platter, place the pan on top of the stove and take off the fat except about one spoonful. Then add one spoonful of flour, stir well, and add two cups of stock and a spoonful of meat extract, season with salt and pepper, boil for five minutes, and strain. Add one-half glass of good Madeira wine, pour half of the sauce over the tenderloin, and serve the rest in a sauceboat.

Larded tenderloin of beef, Montbasson. Cook the tenderloin as above, but serve with sauce Madère, and garnish with a bouquet of quartered artichokes, glacéd onions, and Parisian potatoes.

Quartered artichokes. Cut four large artichokes in quarters, remove the fuzzy parts on the inside, and immediately rub the quarters with lemon so they will not become black. Boil in salt water until soft.

Pears Bourdaloue. Peel and cook some nice pears in a light syrup, which can be made of one pint of water and one pound of sugar. Mix a half pound of sugar with the yolks of eight eggs and two ounces of flour. Boil one quart of milk with half of a vanilla bean, and pour into the yolks and sugar, and cook until it thickens. Add two ounces of sweet butter and mix well, making a nice smooth cream. Put some of this cream on a plate and put the cooked pears on top. The pears may be cut in half and cored, if desired. Cover the pears with the rest of the cream, sprinkle some macaroon crumbs on top, and put in a hot oven to brown. Serve very hot.

120

APRIL 29

BREAKFAST   LUNCHEON
 Strawberries with cream   Pickled salmon, St. Francis
 Fried hominy   Eggs, Commodore
 Country sausages   Hashed fillet of beef, Sam Ward
 Rolls   Cocoanut custard pie
 Coffee   Demi tasse
  DINNER
   Cream of parsnips
   Ripe olives
   Tomcods, Montmorency
   Chicken sauté, Madeleine
   Alligator pear salad
   Omelette au cognac        Coffee

Pickled salmon, St. Francis. Cut in small pieces two pounds of raw salmon and put in sauté pan, add a can of sliced cèpes, a cupful of sliced sour pickles, one-half cup of sliced green olives, a glass of white wine, a pint of tomato ketchup, one spoonful of salt, one tablespoonful of paprika, and four peeled tomatoes, squeezed and cut in small pieces. Put on fire, bring to the boiling point, set on back of the stove and let stand for a half hour. Then put in earthen jar and place in ice box. Serve cold.

Eggs, Commodore. Cook the eggs en cocotte, just before serving pour a little Béarnaise sauce on top.

Hashed fillet of beef, Sam Ward. Take the unused portions of roasted or larded tenderloin of beef and cut in small squares. Also an equal amount of boiled potatoes cut in the same way. In a sauté pan put one chopped onion and two green peppers cut in small dices, with two ounces of butter. Simmer until soft, then add the potato and meat, one cup of bouillon, or two cups, if necessary, season with salt, cover, put in oven and cook for thirty minutes. Serve on platter with chopped parsley on top, and garnished with small pieces of toast.

Cream of parsnips. Peel and slice six parsnips and put in vessel with one pint of chicken broth, boil, and when soft add one pint of cream sauce. Boil for ten minutes and then pass through a fine sieve. Put back in vessel, add one pint of thick cream, season with salt and pepper, and add two ounces of sweet butter before serving.

Tomcods, Montmorency. Put four tomcods on a buttered flat sauté pan, season with salt and pepper, put four canned heads of mushrooms on top of each fish, cover with Italian sauce, sprinkle with a little grated cheese, put small bits of butter on top, and bake in a moderate oven for twenty minutes. Before serving pour the juice of two lemons over the fish, sprinkle with chopped parsley, and serve in same pan.

Chicken sauté, Madeleine. Joint two spring chickens and put in sauté pan with three ounces of butter, season with salt and pepper, and then simmer for five minutes. Then sprinkle two spoonfuls of sifted flour over the chicken and simmer for two minutes. Add one pint of boiling milk and boil for ten minutes. Then remove the chicken to a platter, bring the sauce to a boil, add one cup of cream, and strain over the chicken. See that the sauce is well seasoned. Sprinkle about one and one-half cupfuls of macédoine vegetables over all.

Omelet au cognac. Sprinkle a plain omelet with plenty of powdered sugar, burn with a red-hot poker, pour two ponies of cognac around the omelet, and set afire before bringing to the table.

121

APRIL 30

BREAKFAST   LUNCHEON
 Raspberries with cream   Grapefruit en suprême
 Waffles   Eggs à la Turque
 Chocolate with whipped cream   Chickens' legs, deviled
 Crescents   Asparagus Hollandaise
     Gauffrette potatoes
     Apple pie
     American cheese
     Coffee
  DINNER
   Consommé printanier royal
   Salted almonds
   Halibut, Richmond
   Roast tame duck with olive sauce
   Sweet potatoes, country style
   Stewed tomatoes, family fashion.
   Cold asparagus, mayonnaise
   Biscuit Tortoni
   Assorted cakes
   Coffee

Eggs à la Turque. To shirred eggs add a few chickens' livers sauté, in brown gravy. Place a slice of truffle on top of each egg.

Deviled chickens' legs. Left over boiled or broiled chickens' legs may be utilized. Season with salt and pepper, spread with a little French mustard mixed with a little powdered mustard and Worcestershire sauce. Roll in fresh bread crumbs, and broil over a slow fire. When done serve on a platter with devil sauce, or sauce poivrade.

Devil sauce. In a casserole put one chopped shallot and one ounce of butter, and merely warm, then add the juice of a lemon, one spoonful of French mustard, one spoonful of Worcestershire sauce, and one pint of brown gravy. Season with salt and pepper, boil for five minutes, and strain.

Consommé printanier. Cut all kinds of spring vegetables in fancy or dice shapes, boil in salt water, and serve in hot consommé. Just before serving add some small leaves of chervil. The vegetables commonly used are carrots, turnips, peas, string beans, small green asparagus tips, small flowers of cauliflower, etc.

Halibut, Richmond. Make a border with a potato croquette preparation, around a silver platter. Remove the skin and bones from two pounds of halibut and boil in salt water for ten minutes. Then put in vessel, add one-half pint of cream and one pint of cream sauce, season with salt and Cayenne pepper, and boil together for five minutes. Then place inside the border on the silver platter, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until nicely colored.

Olive sauce. Remove the stones from twenty-four green olives, cut the olives in two, and put in a casserole with a glass of sherry or Madeira wine, and boil until nearly dry. Then add one pint of brown gravy, season with salt and a little Cayenne pepper, and boil for five minutes. Serve with any meat.

Stewed tomatoes, family fashion. Peel six tomatoes and cut each in eight pieces. Put in a casserole with three ounces of butter, season with salt and pepper, add a pinch of sugar and two slices of bread cut in small squares, cover, and simmer on a slow fire for about forty minutes.

122

MAY 1

BREAKFAST   DINNER
 Stewed prunes   Bisque of crabs
 Melba toast   Radishes
 Ceylon tea   Fillet of sole, Marguery
     Vol au vent of salmon, Génoise
     Planked shad and roe
     Cucumber salad
     Fancy ice cream
LUNCHEON  Alsatian wafers
 Little Neck clam cocktail   Demi tasse
 Broiled striped bass, maitre d'hôtel    
 Potatoes natural   SUPPER
 Lettuce and tomato salad   Canapé of sardines
 French pancakes   Yorkshire buck
 Coffee   Coffee

Fillet of sole, Marguery. Put four fillets of sole in a buttered sauté pan. Season each fillet with salt and a little Cayenne pepper, add one-half glass of white wine, and cover with buttered manilla paper. Put in oven and cook for six minutes. Remove the fillets to a buttered silver platter, place six boiled mussels and one head of canned mushrooms on top of each fillet. Now add to what wine is left in the sauce pan, one spoonful of white wine sauce, and bring to a boil, and bind with the yolks of two eggs and two ounces of butter. Stir well so the butter will be thoroughly melted. Strain and pour over the fish, sprinkle with grated bread crusts, and bake in a very hot oven just long enough to acquire a light golden color.

Vol au vent of salmon, Génoise. Make one large, or four individual, vol au vent shells. Boil one pound of salmon in salted water; when done cut in pieces one inch square, put in casserole, cover with one-half pint of Génoise sauce, add eight heads of canned mushrooms, season well, and fill the shells.

Chicken sauté, Montpensier. Joint a spring chicken and season with salt and pepper. Melt in a sauté pan one ounce of butter; when hot add the chicken and sauté until nice and brown. Then sprinkle with one-half spoonful of flour and let that get brown; add one-half cup of bouillon and a spoonful of meat extract, and simmer without being covered for five minutes. Then remove the chicken to a platter, season the sauce well and pour over it. Garnish with quartered tomatoes sautéed in butter, and chopped parsley and chives, and also with small pieces of bread cut in heart shapes and fried in butter.

Yorkshire buck. Welsh rabbit on anchovy toast with a poached egg and two strips of broiled bacon on top.

123

MAY 2

BREAKFAST   LUNCHEON
 Baked apples with cream   Suprême of oysters, St. Francis
 Buckwheat cakes, maple syrup   Eggs Malakoff
 Rolls   Broiled chicken
 English breakfast tea   Soufflé potatoes
     Lettuce salad
     Old fashioned strawberry shortcake
     Coffee
  DINNER
   Farina soup, Francis Joseph
   Fillet of flounder, Pompadour
   Larded sirloin of beef, D'Orsay
   Artichokes jardinière
   Rissolées potatoes
   Romaine salad
   Burgundy wine jelly
   Assorted cakes
   Coffee

Breast of squab, Périgord. Cut the breasts from four squabs, season with salt and pepper, roll in flour, and fry in sauté pan in three ounces of butter. When done place on toast and cover with sauce Périgord.

Fillet of flounder, Pompadour. Cut the fillets from a flounder and place them on a china platter, season with salt, pepper, the juice of a lemon, and a spoonful of olive oil. Set in the ice box for twelve hours; then take out and roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in swimming lard. When done place on a platter on a napkin, and garnish with fried parsley and quartered lemons. Make a sauce of six fillets of anchovies cut in small slices, mixed with sauce Tartar, well seasoned, and serve separate.

Artichokes jardinière. Boiled artichoke bottoms filled with macédoine of vegetables.

Farina soup, Francis Joseph. Roast a pheasant in the oven for five minutes to obtain a slight color, then put in fresh-prepared consommé and boil until soft. Then strain the consommé, bring to a boil, add three pints of farina and boil for fifteen minutes. Then bind with the yolks of two eggs and one-half cup of cream, add a glass of sherry wine, one spoonful of grated cheese; season with salt, a little cayenne pepper and the juice of a lemon. Cut the breast of the pheasant in thin slices and put in the soup tureen and pour the soup over it; give it a sprinkle of chopped parsley, and serve hot.

124

MAY 3

BREAKFAST   LUNCHEON
 Baked apples with cream   Suprême of oysters, St. Francis
 Buckwheat cakes, maple syrup   Eggs Malakoff
 Rolls   Broiled chicken
 English breakfast tea   Soufflé potatoes
     Lettuce salad
     Old fashioned strawberry shortcake
     Coffee
  DINNER
   Consommé chiffonnade
   Ripe California olives
   Fillet of smelts, Stanley
   Chicken sauté, Demidoff
   Turnips glacés
   Potato croquettes
   Endives salad
   Biscuit glacé, au peppermint
   Macaroons
   Coffee

Suprême of oysters, St. Francis. For about eight people. Use twenty California oysters or seven Eastern oysters for each person. Serve like an oyster cocktail in grapefruit suprême glasses in the following sauce: Mix one cup of tomato ketchup, a short cup of cream, one teaspoonful of Worcestershire sauce, one teaspoonful of lemon juice, season with salt, a dash of tobasco, and paprika. The cream should be added last. Keep the sauce on ice until needed.

Eggs, Malakoff. Spread some fresh caviar on four pieces of toast, lay a poached egg on each, and cover the eggs with horseradish sauce and cream.

Consommé chiffonnade. Cut equal parts of lettuce and sorrel in Julienne style, put in casserole, cover with water, bring to a boil, then drain off water and allow to become cool. Then put back in casserole, add two quarts of consommé, and boil very slowly for about thirty minutes. Before serving add a little chopped parsley and chervil.

Fillet of smelts, Stanley. Split six smelts, remove the bones, season with salt and pepper, place in a buttered sauté pan, add one-half glass of white wine, and cover with buttered paper. Bake in oven for five minutes, and then place the fillets on a platter. Make a cardinal sauce but add to it the tail of a lobster cut in small squares, twelve slices of truffles, and six heads of canned mushrooms, sliced. Pour over the fish.

Cardinal sauce. One pint of sauce au vin blanc; bring to a boil and stir in two spoonfuls of lobster butter.

Chicken sauté, Demidoff. Joint a spring chicken, season with salt and pepper and put in sauté pan with two ounces of butter. Heat, add the chicken, and sauté on both sides for fifteen minutes. Then add a cup of Madeira sauce, and dress on a platter with sauce over it. Garnish the platter with turnips glacé; onions glacé; queen olives with the stones removed, and warmed in sherry wine; and French carrots.

125

MAY 4

BREAKFAST   LUNCHEON
 Raspberries with cream   Canapé Riga
 Boiled eggs   Sand dabs, meunière
 Buttered toast   Ox tail braisé
 Coffee   Noodles Polonaise
     Cole slaw, 1,000 Island dressing
     Lemon custard pie
     Coffee
  DINNER
   Purée of red kidney beans
   Radishes
   Fillet of halibut, Bristol
   Sweetbreads braisé, Zurich
   New peas, au cerfeuil
   Julienne potatoes
   Roast chicken, au jus
   Lettuce and grapefruit salad
   Savarin Mirabelle
   Coffee

Ox tail braisé. Cut two ox tails in pieces three inches long, wash well and dry with a towel or cloth. Season with salt and pepper. In a casserole put three ounces of butter, put on the stove, and when hot add the ox tail. Sauté until nice and brown, then add three spoonfuls of flour, and let that become brown also. Then add one quart of boiling water, a bouquet garni, a little salt, one-half can of tomatoes, or four chopped fresh tomatoes, one piece of garlic, an onion and a carrot. Cover the casserole and put in the oven until the ox tail is soft. It will require two or three hours. When done remove the ox tail to a platter, reduce the sauce, season well, and strain over the ox tail on the platter.

Purée of kidney beans. Soak three pounds of dry red kidney beans in cold water over night. Then put on fire with two quarts of cold water, a handful of salt, a ham bone, an onion, a carrot and a bouquet garni. Skim well, and when it boils, cover and cook until soft. Remove the ham bone, carrot, onion, and bouquet garni, and strain the beans through a fine sieve. Put back in casserole, boil again, then season with salt and pepper, and add three ounces of butter, little by little, and stir well until thoroughly melted. Serve with bread cut in small squares and fried in butter.

Fillet of halibut, Bristol. Put four fillets of halibut in a buttered sauté pan, season with salt and pepper, cover with buttered paper, add one-half glass of milk and water mixed, and cook. When done place the fish on a buttered platter, garnish with two dozen parboiled oysters, and cover all with cream sauce. Sprinkle with grated cheese, put small bits of butter on top, put in oven and bake until colored.

Sweetbreads braisé, Zurich. Put some braised sweetbreads on a platter and garnish with croustades financière and sauce Madère.

126

MAY 5

BREAKFAST   LUNCHEON
 Gooseberries in cream   Oranges en suprême au Curaçao
 Waffles   Clam broth in cups
 Honey in comb   Cheese straws
 Coffee   Broiled squab on toast
     Olivette potatoes
     Cold asparagus, mustard sauce
     Chocolate éclairs
     Coffee
  DINNER
   Consommé croûte au pot
   Crab legs, Josephine
   Fillet of beef, Cendrillon
   Pâté de foie gras
   Hearts of lettuce
   Omelet with fresh strawberries
   Demi tasse

Oranges en suprême au Curaçao. Slice two oranges, sprinkle with a spoonful of powdered sugar, and add one pony of Curaçao. Have well iced, and serve in large suprême glasses.

Consommé croûte au pot. Cut carrots, turnips, cabbage and leeks in small thin squares, parboil, and finish cooking in consommé. Serve with sliced French bread browned in oven.

Crab legs, Josephine. Bread the crab legs with fresh bread crumbs, and fry in a pan, with butter. Dish up on a round platter, with sliced fresh mushrooms sauté in butter in center. Serve sauce Colbert separate.

Fillet of beef, Cendrillon. Roast tenderloin of beef, sauce Madère, garnished with the following: Shape some potato croquettes in the form of small patties, about one and one-half inch in diameter and one inch high. Roll in flour, beaten eggs, and bread crumbs. Mark about an eighth inch deep on top with a small round cutter, and fry in swimming lard. Then lay out on a towel, lift out the cover formed by the cutter, and save. Scoop out the center, fill with a soubise (purée of onions), and replace the cover.

127

MAY 6

BREAKFAST   LUNCHEON
 Strawberries and raspberries, with cream  Hors d'oeuvres variés
 Scrambled eggs   Eggs Châteaubriand
 Rolls   Breaded lamb chops, reformé
 Oolong tea   Endives salad
     Roquefort cheese and crackers
     Coffee
  DINNER
   Lamb broth à la Grecque
   Ripe California olives
   Lake Tahoe trout, maître d'hôtel
   Calf's head, Providence
   Roast chicken
   Peas
   Potatoes au gratin
   Watercress salad
   French pastry
   Coffee

Eggs Châteaubriand. Spread some foie gras on a piece of toast, lay a poached egg on top, and cover with tomato sauce.

Breaded lamb chops, reformé. Mix the crumbs made from one loaf of bread with two slices of chopped ham and one spoonful of chopped parsley. Season eight chops with salt and pepper, roll in flour, then in beaten eggs, and finally in the crumbs mixed as above. Fry in hot butter, and when done place on a platter and pour around them the following sauce: Cut in small strips, and in equal parts, some gherkins, beets, fresh mushrooms sauté in butter, or canned mushrooms, smoked beef tongue, and the whites of hard-boiled eggs. Add one pint of good meat gravy and a spoonful of melted currant jelly. Season with salt and Cayenne pepper. Serve some of the sauce separate.

Lamb broth, à la Grecque. Cut a pound of raw lamb, from the shoulder or leg, in dices about one-half inch square. In a casserole put three ounces of butter and set on the stove. When hot add the lamb and one chopped onion and simmer together for ten or fifteen minutes. Then add two spoonfuls of flour and one spoonful of curry powder, and simmer for five minutes, then add two quarts of stock, bouillon or hot water. If water is used add a bouquet garni. Bring to a boil and cook for fifteen minutes, then add a cup of washed rice and boil until soft. Season with salt and pepper, remove the bouquet garni if used, add one tablespoonful of Worcestershire sauce and a teaspoonful of sugar. Serve with a little chopped parsley.

Calf's head, Providence. Boil a calf's head with the brain and tongue. Place one piece of each, for each person, on a platter, cover with sauce Madère with mushrooms and olives.

128

MAY 7

BREAKFAST   LUNCHEON
 Sliced bananas with cream   Crab salad, Louis
 Ham and eggs   Braised mutton chops with string beans
 Rolls   Gendarme potatoes
 Coffee   Orange meringue pie
     Demi tasse
  DINNER
   Little Neck clams
   Consommé Vivieurs
   Fillet of sole, Suchet
   Sweetbreads braisé, Godard
   Roast leg of reindeer, au jus
   Sweet potatoes, Southern style
   Purée of salad (vegetable)
   Vanilla ice cream
   Assorted cakes
   Coffee

Crab salad, Louis. Arrange lettuce leaves around the inside of a salad bowl, with a few sliced leaves on the bottom. Put crab meat on top of the sliced leaves, and a few sliced hard-boiled eggs and sliced chives on top of the crab meat. In another bowl mix one-half cup of French dressing with one-half cup of Chili sauce, two spoonfuls of mayonnaise, salt, pepper, and one teaspoonful of Worcestershire sauce. Pour over the salad, and serve very cold.

Braised mutton chops. Have six chops cut one and one-half inches thick, season with salt and pepper. In a sauté pan on the stove put one spoonful of fat or lard, and when hot add the chops and fry on both sides until brown. Then drain off the fat, add two ounces of butter, sprinkle with a spoonful of flour, add one pint of stock, one crushed tomato, one bay leaf, one clove; and then simmer slowly for an hour and a half. When done place the chops on a platter, season the sauce well, and strain over the chops.

Consommé Vivieurs. Make a Julienne of beets, leeks and celery, in equal parts, parboil in salt water, and finish cooking in consommé. Then add the breast of a boiled chicken also cut Julienne. Chop a raw beet, press out the juice and add to the consommé. This will give it a nice reddish color. Serve croûtons diablé separate.

Croûtons diablé (for soup). Use either white or rye bread, and cut in round pieces the size of a quarter of a dollar. Mix some grated Parmesan cheese with Cayenne pepper, and put on the round pieces of bread. Place on a flat pan and bake in oven until brown. Serve on a napkin.

Fillet of sole, Suchet. Make a Julienne of vegetables in the same manner as for consommé. Prepare a fillet of sole, au vin blanc. When the sole is done add the Julienne of vegetables to the white wine sauce, together with a little chopped tarragon, and pour over the fish. Have the sauce well seasoned.

Sweetbreads braisé, Godard. Braise the sweetbreads and dish up on a platter. Garnish with whole truffles heated in sherry wine, and whole heads of mushrooms fried in butter, rooster combs, rooster fries, and sauce Madère around the platter.

129

MAY 8

BREAKFAST   LUNCHEON
 Guava jelly   Grapefruit en suprême au marasquin
 Rice cakes   Consommé in cups
 Breakfast sausages   Finnan haddie in cream
 Chocolate with whipped cream   Baked potatoes
 Rolls   Italian salad
     Camembert cheese
     Coffee
  DINNER
   Consommé with royal and carrots
   Ripe California olives
   Crab meat, Belle Hélène
   Tournedos Bordelaise
   Julienne potatoes
   Cauliflower au gratin
   Fresh strawberry coupe
   Assorted cakes
   Coffee

Consommé with royal and carrots. Boil one quart of French carrots in salted water. When done, drain off the water and pass the carrots through a fine sieve. Take a cup of this carrot purée and mix with two whole eggs and one yolk, season with salt and pepper, and strain again. Put in a small buttered pudding mould and cook in a bain-marie. When set, allow to become cool, remove from mould, and cut in any fancy shape desired. Serve in hot consommé.

Tournedos Bordelaise. Either fry in butter or broil a small tenderloin steak. Dish up on a platter, put some sliced parboiled beef marrow on top, and cover with Bordelaise sauce.

Fresh strawberry coupe. Select some nice strawberries and put them in a bowl with powdered sugar and a little maraschino, and mix well. Fill some coupe glasses about half full, pour some of the juice over each, and fill the remainder of the glass with vanilla ice cream. Decorate the top with selected strawberries.

Fresh raspberry coupe. Use raspberries, and prepare as above.

Banana coupe. Use sliced bananas, and prepare in the same manner as for strawberries.

Orange coupe. Use sliced oranges, and prepare as above.

Grapefruit coupe. Same as orange coupe, but use a little more sugar.

130

MAY 9

BREAKFAST   LUNCHEON
 Orange juice   Crab ravigote
 Omelet with cèpes   Consommé in cups
 Rolls   Chicken à la King
 Coffee   Knickerbocker salad
     Baba au rhum
  DINNER
   Purée of white beans, Soubise
   Fillet of bass, Duglère
   Rack of lamb, Montjo
   Sybil potatoes
   Artichokes, Hollandaise
   Chiffonnade salad
   Peach Norelli
   Assorted cakes
   Coffee

Knickerbocker salad. On a long leaf of romaine salad put one slice of grapefruit, then one slice of orange, and so on until the leaf is full. Then put four fresh strawberries on top, cover with French dressing and garnish with whipped cream. Serve on individual plates.

Purée of white beans, Soubise. Soak two pounds of white beans in cold water over night. Then put on fire with two quarts of water, six whole white onions, one bouquet garni, one ham bone, and two pounds of veal bones. Season with salt; and skim when it comes to a boil. When the beans are soft remove the bouquet garni, ham and veal bones, strain the rest through a fine sieve, and put back on the fire. Bring to a boil, and stir in three ounces of butter, adding it little by little. Season with salt and pepper, and if too thick add a little bouillon. Serve separate, some small squares of bread fried in butter.

Crab ravigote. Mix the meat of one boiled crab with a cup of Tartar sauce and a little Cayenne pepper. With this fill four Eastern crab shells. These shells are smaller and daintier than the Pacific Coast variety, and can be obtained from first-class grocers. Sprinkle the tops with finely chopped parsley, then lay a band of pimento across the center, parallel this with chopped yolk of egg on one side, and with chopped whites on the other, and fringe the whole with chopped parsley. Serve with quartered lemon and parsley.

Fillet of bass, Duglère. On a buttered platter put four fillets of bass, and season with salt and pepper. Sprinkle with a half of an onion, chopped fine, and a little chopped parsley, tarragon and chervil. Peel and chop two tomatoes and spread over the top of the fish. Put around the platter a little brown gravy and one-half glass of white wine. A spoonful of meat extract diluted with warm water may be used in place of the gravy if desired. Put a small piece of butter on top of each fillet, then place the platter in a moderate oven and bake for about thirty-five minutes. Serve on the same platter.

Rack of lamb, Montjo. Roast a rack of lamb, and serve with sauce Madère, to which has been added a can of French mushrooms and some stuffed olives.

Omelet with cèpes. Melt two ounces of butter in an omelet pan, then add a can of sliced cèpes, season with salt and pepper, and fry them. Then add twelve beaten eggs, and make the omelet. Pour some brown gravy around the omelet. Cream or tomato sauce may be used, if desired.

131

MAY 10

BREAKFAST   LUNCHEON
 Cherries   Crab meat in cream
 Poached eggs on toast   Radishes
 Broiled bacon   Loin of lamb chops, jardinière
 Rolls   Soufflé potatoes
 Coffee   Cold artichokes, mustard sauce
     Assorted cheese with crackers
     Coffee
  DINNER
   Consommé Valentienne
   Salted almonds
   Lake Tahoe trout, meunière
   Chicken sauté, Montpensier
   Duchesse potatoes
   Jets de houblons
   Dandelion salad
   Dartois Chantilly
   Coffee

Loin of lamb chops, jardinière. Season four lamb chops with salt and pepper, roll in oil, and broil. Then place on a platter, cover with Madeira sauce, and garnish with bouquets of fresh vegetables; such as peas in butter, cauliflower Hollandaise; or asparagus tips, string beans, young carrots, etc. Also add some kind of potatoes.

Consommé Valentienne. Make some small dumplings of cream puff paste and boil in salt water for two minutes. Cook some lettuce, cut Julienne style, in consommé. Boil some Italian paste. Serve equal parts of each in boiling consommé.

Suggestions and recipes for preserves, jellies and pickles. For jelly select your fruit before it is too ripe, as the flavor will then be much better. Put it on the stove and bring to a heat, to facilitate the easy extraction of the juice. Have a funnel-shaped bag made of flannel, to strain the juice through. The first time it is strained use a wire sieve with a revolving wire to crush the fruit. The juice should always be strained twice, and the second time if the flannel bag is used, and it is allowed to hang over night and drip, it will be much clearer. Put on the juice over a good fire and allow it to come to a heat, then add the sugar, which should be first heated in the oven. Boil rapidly in a pan with a very large bottom, so that as much surface can be on the stove as possible. If it is desired that the color be light add a little gelatine. From fifteen to twenty minutes is long enough to boil it, but it should not stop boiling during this time. Better success will probably be had if the jelly is cooked in small quantities. After pouring the jelly in glasses set in the hot sun until set, and then cover with melted paraffine.

If corn starch be put in the juice before adding the sugar it will make it clearer. Use two teaspoonfuls in two tablespoonfuls of water, to three pints of juice. A teaspoonful of sugar on top of jelly, in the glass, prevents moulding. (To one pint of juice 1½ lbs. sugar).

Preserves. Small stone jars are best for preserves. If glass jars are used they should be wrapped in paper to exclude the light. To prevent preserves from sugaring add a little tartaric acid after they are cooked.

Pickles. Cider vinegar is best for pickles. If vinegar is too strong dilute 132 it with water. The pickles should be tightly sealed to prevent the air reaching the vinegar, as this kills it. The vinegar should always be poured on hot, just as it comes to the first scald—never allowing it to boil.

Never put up pickles in anything that has held grease; and never let them freeze. If pickles are put into brine it should be strong enough to bear an egg. To make the brine, use a heaping pint of salt to each gallon of water. Put the pickles in bottles, and seal while the brine is hot. A half bushel of grape leaves added to the barrel of salt pickles will keep them sound and firm. A slice of horseradish added to each jar or bottle of vinegar pickles will keep the vinegar clear.

MAY 11

BREAKFAST   LUNCHEON
 Fresh raspberries with cream   Sardines in oil
 Boiled eggs   Chicken broth in cups
 Buttered toast   Fried tomcods, Tartar sauce
 English breakfast tea   Broiled honeycomb tripe, Chili sauce
     Browned mashed potatoes
     Field and beet salad
     Lemon meringue pie
     Coffee
  DINNER
   Potage santé
   Crab meat, Suzette
   Roast ribs of beef, Yorkshire pudding
   Stewed corn
   French peas
   Chiffonnade salad
   Grapefruit coupe
   Assorted cakes
   Coffee

Broiled honeycomb tripe, Chili sauce. Roll four pieces of well seasoned boiled tripe in oil, then in fresh bread crumbs, and then broil. Heat one-half bottle of Chili sauce, pour on a platter and lay the tripe on top.

Preserves. Amount of fruit required. Seven and one-half pounds of cherries and seven and one-half pounds of sugar will make one gallon of preserves.

Fourteen pounds of berries and fourteen pounds of sugar will make five quarts of jam.

Two quarts of stemmed currants will make two pints of juice. Added to two pounds of sugar it will make three tumblers of jelly.

Always wash strawberries before removing the hulls, and then put in a colander to drain. Always select strawberries for their flavor rather than for their size.

Strawberry preserves. Prepare a small quantity at a time to secure the best results. Make a syrup in a kettle with two pounds of cane sugar and half a cup of water. Drop the berries into it and cook rapidly for twenty minutes. Do not stir, but remove any scum which may arise. After twenty 133 minutes remove the berries and put in tumblers. Cook the syrup to a jelly and fill up the tumblers with it. Allow to become cold before covering.

Blackberry jam. Four quarts of blackberries, two quarts of nice cooked apples, four quarts of cane sugar. Boil for twenty-five or thirty minutes.

Raspberry or loganberry jam. In making raspberry jam, if two-thirds red raspberries and one-third currants are used the jam will be better, as the berries alone do not contain enough acid. Loganberries are sufficiently acid. Mash the fruit well, and boil it for twenty minutes. Weigh, and to every pound of fruit use three-quarters of a pound of sugar. Boil until when some is placed on a saucer no juice will gather around it. Put in small jars or glasses, in the same manner as jelly.

Canned strawberries. Wash well before hulling. Weigh, and to each pound of berries add one-quarter pound of cane sugar. Boil for fifteen minutes. Put in pint jars and seal while hot.

Apple jelly. Take ripe Belleflower, or other fine-flavored cooking apples. Cut in quarters and remove the cores. Drop in water as fast as cut, to prevent them from turning black. Add a little lemon juice to the water. When all are ready drain off the water, and put the apples in a copper preserving kettle. Pour a little water over them and cook until soft, then strain through a flannel bag. Boil the juice with an equal weight of sugar, until it jells, and pour while hot into jelly glasses.

Blackberry jelly. Heat the berries to the boiling point, mash, and strain through a flannel bag. Add an equal weight of sugar to the juice, and boil briskly for twenty-five minutes. Pour into glasses while hot.

134

MAY 12

BREAKFAST   LUNCHEON
 Nutmeg melon   Écrevisses en buisson
 Shirred eggs   Chicken patties, Toulouse
 Rolls   Broiled Virginia ham
 Coffee   French fried potatoes
     Panachée salad
     Savarin with strawberries
     Coffee
  DINNER
   Consommé Ravioli
   Queen olives
   Shad roe, Bordelaise
   Fillet of beef, Lombarde
   Cold asparagus, vinaigrette
   Soufflé pudding, Dame Blanche
   Coffee

Chicken patties, Toulouse. Fill some patty shells with Toulouse filling, prepared in the same manner as for Vol au vent Toulouse.

Broiled Virginia ham. Use either boiled or raw Virginia ham. Cut in thin slices, broil, and serve on platter, garnished with parsley in branches.

Panachée salad. This is a mixed salad of two kinds of vegetables such as beans and flageolets, peas and carrots, potatoes and lettuce, beets and field, etc.

Consommé Ravioli. Make some small raviolis and boil them for five or ten minutes in consommé.

Shad roe, Bordelaise. Season four roes with salt and pepper, roll in oil, and broil; when done put on a platter. Parboil one-half pound of beef marrow, slice very thin, and lay on top of the broiled roe. Cover with Bordelaise sauce.

Fillet of beef, Lombarde. Roast tenderloin of beef, sauce Madère, garnished with stuffed tomatoes and potato croquettes.

Soufflé pudding, Dame Blanche. One-quarter pound of butter, one-quarter pound of sugar, three ounces of flour, one pint of milk, the yolks of eight eggs, the whites of eight eggs, and three ounces of ground blanched almonds. Put the almonds in boiling water for one second, then immediately put them into cold water, then remove the skins, and chop them very fine. Mix the butter, flour and sugar into a hard batter. Put the milk and the almonds on the stove to boil, then add the batter, and stir until it becomes a creamy mixture. Then remove from the fire, and add the yolks one by one, mixing well. Beat the whites of eggs to snow, and mix with the rest. Put in a buttered mould and bake in a moderate oven for about forty minutes. Serve hot, with cream sauce to which chopped almonds have been added.

135

MAY 13

BREAKFAST   LUNCHEON
 Baked apple with cream   Cantaloupe
 Griddle cakes   Strained onion soup
 Maple syrup   Croûtons Parmesanne
 Coffee   Pickelsteiner stew
     Roquefort cheese with crackers
     Coffee
  DINNER
   Potage Turinoise        Salted Brazil nuts
   Sand dabs, David
   Chicken sauté, au Madère
   String beans in butter
   Persillade potatoes
   Romaine salad
   Peaches Bordaloue
   Assorted cakes        Coffee

Croûtons Parmesanne. Four yolks of eggs, two ounces of grated Parmesan cheese, one-half ounce of salt, a pinch of Cayenne pepper, and the whites of three eggs. Beat well together the yolks of eggs, grated cheese, salt and Cayenne pepper. Then add the whites of eggs, beaten very hard. Put in a buttered pan and bake in a moderate oven. Cut in diamond shapes while warm.

Pickelsteiner stew. Two pounds of veal, two pounds of shoulder of lamb, and two pounds of pork cut in pieces one and one-half inches square. Put in a sauté pan with two ounces of butter, season with salt and pepper, and cook until brown; then put in casserole with an onion chopped fine, and let it become brown, then add one-half cup of flour; one pint of purée of tomatoes; one quart of bouillon, stock, or hot water, and a bouquet garni. Cover, and cook for half an hour; then add two pounds of potatoes cut in one inch squares, and cook until soft. Serve in casserole, or individual cocotte dishes.

Potage Turinoise. One quart of purée of tomatoes and two quarts of consommé, mixed. Garnish with cooked spaghetti cut one inch long. Serve about two cupfuls of grated cheese separate.

Salted Brazil nuts. Roast in oven one pound of shelled Brazil nuts until they are brown. Then rub them together to loosen the second skin, which should be removed. Wet them with a little melted gum Arabic, and sprinkle with about an ounce of fine table salt. Stir until dry.

Sand dabs, David. Salt and pepper four sand dabs, roll in flour, and fry in butter. Then place on platter and sprinkle with chopped parsley and the juice of one lemon. Put two ounces of fresh butter in the frying pan, add one-half cup of fresh bread crumbs, and fry until golden yellow. Pour over the fish.

Chicken sauté, au Madère. Joint a spring chicken, season with salt and pepper. Put a small piece of butter in a frying pan, heat, and add the chicken. When nice and brown sprinkle with a spoonful of flour and brown again. Then add a half glass of Madeira wine, simmer a few minutes, add a cupful of stock or bouillon, and a spoonful of meat extract, and boil for five minutes. Dress the chicken on a platter, reduce the sauce one half, season well, and strain through a fine cloth or sieve. Before pouring over the chicken add a spoonful of dry sherry wine.

Peaches Bourdaloue. Prepare in the same manner as Pears Bourdaloue.

136

MAY 14

BREAKFAST   LUNCHEON
 Fresh strawberry preserves   Alligator pear cocktail
 Scrambled eggs, asparagus tips   Broiled Alaska black codfish
 Rolls   Maître d'hôtel potatoes
 Coffee   Fricadellen
     Spinach with eggs
     Banana coupe
     Macaroons
     Demi tasse
  DINNER
   Consommé Diablé
   Ripe California olives
   Boiled salmon, Fidgi
   Saddle of lamb, Carnot
   Watercress salad
   Omelette soufflée à la vanille
   Coffee

Alligator pear cocktail. Scoop out the inside of one large, or two small, ripe alligator pears and cut in small pieces. Add one-half cup of tomato ketchup, one-half teaspoonful of Worcestershire sauce, one-half teaspoonful of lemon juice, a little salt and paprika, a dash of Tabasco sauce, and last of all, one-half cup of cream. Mix lightly, and serve in glasses set in ice. The cocktails should be very cold.

Fricadellen (Balls of cooked meat). Use any kind of meat that may be left over, such as boiled beef, roast lamb, etc. Chop very fine. To each two pounds of meat add one chopped onion fried in butter, one cup of bread crumbs, two whole eggs, and some chopped parsley. Season with salt and pepper and a little grated nutmeg. Mix well, and make into small balls, like Hamburger. Roll them in bread crumbs, and fry in pan, with melted butter. When well browned serve on a platter with any kind of brown gravy, or tomato sauce, or brown butter.

Consommé Diablé. Cut three thin slices of bread, as for sandwiches, and spread with two cups of grated Parmesan or Swiss cheese, that has been mixed with the yolks of two eggs and plenty of Cayenne pepper. Bake in a hot oven until brown. Cut in small squares or circles, and serve on a napkin on a platter. Serve the consommé very hot.

Boiled salmon, Fidgi. Boil the salmon and serve on a napkin, garnished with small round boiled potatoes, quartered lemons, and parsley in branches. Serve sauce Fidgi separate.

Sauce Fidgi. One cup of sauce Hollandaise and one cup of sauce Riche, mixed with one spoonful of melted meat extract. Season well.

Saddle of lamb, Carnot. Roast saddle of lamb, with sauce Madère. Garnish the saddle with six stuffed fresh mushrooms and Parisian potatoes.

137

MAY 15

BREAKFAST   LUNCHEON
 Cantaloupe   Eggs ministerielle
 Ham and eggs   Koenigsberger klobs
 Rolls   Mashed potatoes
 Coffee   Stewed tomatoes
     Ginger snaps
     Coffee
  DINNER
   Potage Fontange
   Radishes
   Fillet of sole, Doria
   Tenderloin of beef, Brillat Savarin
   Spinach in cream
   Lettuce salad
   Strawberry ice cream
   Assorted cakes
   Coffee

Koenigsberger klobs. With a medium-fine meat chopper cut six ounces of shoulder of lamb, six ounces of shoulder of veal, and ten ounces of fat and lean pork. Simmer one chopped onion and six shallots in butter, and add to the meat. Season with salt, pepper, a little grated nutmeg and Cayenne pepper, and chopped parsley. Add a glassful of water, one dozen chopped anchovies, a little chopped garlic, two raw eggs, and some chives, chopped fine. Roll into small round balls about one inch in diameter. Bring two quarts of thin caper sauce to a boil, and boil the meat balls in it for about a half hour. Serve in a deep dish with the sauce.

Ginger snaps. Work one-half pound of sugar and one-quarter pound of butter together until creamy. Then add one egg, and work well again. Add one gill of molasses, one teaspoonful of powdered ginger, one-half ounce of soda dissolved in a gill of water; and mix in lightly one pound of flour. Roll out about one-eighth inch thick, and cut with a round cutter the size desired. Put them in a buttered pan, brush with egg, and bake in a moderate oven.

Potage Fontange. Make a purée of white beans. Simmer some sliced sorrel in butter, and add to the soup before serving.

Fillet of sole, Doria. Put four fillets of sole in a buttered sauté pan, season with salt and pepper, add a half glass of claret, and cover with buttered paper. Bake in oven, and when done remove the fish to a platter. Put in a casserole one ounce of butter, and heat same. Add to the hot butter one ounce of flour, one cup of stock or bouillon, the remainder of the claret used in cooking the fish, and one spoonful of meat extract. Season with salt, pepper, and a teaspoonful of Worcestershire sauce, boil for five minutes, and strain. Cut some cucumbers in round balls and simmer in butter. Add to the sauce, and pour over the fish.

Tenderloin of beef, Brillat Savarin. Roast tenderloin of beef, sauce Madère, garnished with stuffed fresh mushrooms and stuffed tomatoes.

138

MAY 16

BREAKFAST   LUNCHEON
 Blackberry jam   Canapé St. Francis
 Buckwheat cakes   Eggs Mirabel
 Rolls   Sour schmorrbraten
 Coffee   Noodles
     Roquefort cheese and crackers
     Coffee
  DINNER
   Consommé Tosca
   Lyon sausage and pimentos
   Crab meat in chafing dish
   Chicken sauté, Amphitian
   Timbale of rice, Créole
   Parisian potatoes
   Romaine salad
   Savarin au kirsch
   Demi tasse

Eggs Mirabel. Spread some foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover with sauce Périgueux.

Sour schmorrbraten. Rub a six pound piece of rump of beef with salt and pepper, and a piece of garlic. Place in an earthern pot, add one sliced onion, one carrot, a little celery, leeks, parsley, two bay leaves, one sprig of thyme, and two cloves. Boil one quart of white wine vinegar, pour over all in the earthen jar, and allow to stand in the ice box from thirty-six to forty-eight hours. Then put two ounces of butter in a casserole and heat. When hot put in the piece of meat and fry on all sides until nice and brown, and then remove. Then put two spoonfuls of flour in the casserole and allow to brown, add one glass of the vinegar used to pickle the beef, and one and one-half quarts of bouillon or stock. Then put in the beef again, bring to a boil, and add three chopped tomatoes. When the beef is soft, slice fine. Reduce the sauce, season well, and strain over the beef.

Consommé Tosca. Peel and cut a cucumber in small squares, boil in salt water until soft, and then allow to become cool. Cut one-half stalk of celery Julienne style, and cook in salt water until soft. Cook one-half pound of large barley in salt water for two hours, and cool. Boil two quarts of consommé, add two peeled tomatoes cut in small squares, and boil for two minutes. Add the cucumber, celery and barley, and serve.

Chicken sauté Amphitian. Joint a chicken, season with salt and pepper, and sauté in butter. When done place on a platter. Slice four heads of fresh mushrooms, put in a casserole with one ounce of butter, season with salt and pepper, and simmer till soft. Then add two sliced truffles, and one-half glass of sherry wine, and boil for five minutes. Then add one cup of brown gravy (meat or chicken gravy); and pour over the chicken. Garnish the platter with four timbales of rice, à la Créole.

Timbales of rice, Créole. Prepare some rice Créole, as described December 23. Butter four timbale moulds, fill with the rice, and then turn them out. Serve as a garnish, or as a vegetable with tomato sauce.

139

MAY 17

BREAKFAST   LUNCHEON
 Apple jelly   Poached eggs, St. Pierre
 Omelet with onions   Sand dabs, miller style
 Rolls   Lamb hash with peppers
 Coffee   Chow chow
     Neapolitan sandwich (ice cream)
     Assorted cakes        Coffee
  DINNER
   Crème Bagration        Salted Jordan almonds
   Fillet of flounder, Circassienne
   Tournedos Niçoise        Duchesse potatoes
   Asparagus, Hollandaise
   Escarole and chicory salad
   Cherry pie        Coffee

Omelet with onions. Chop an onion very fine. Simmer slowly until soft, in an omelet pan in one ounce of butter. Then add eight beaten eggs, season with salt and pepper; and make the omelet in the usual manner.

Poached eggs, St. Pierre. Lay four poached eggs on four pieces of anchovy toast, and cover with anchovy sauce.

Anchovy toast. 1. Mix one spoonful of anchovy paste with one spoonful of butter, and spread on toast.

2. Soak two dozen salt anchovies in cold water for fifteen minutes. Then dry them and force them through a fine sieve. Mix with two ounces of butter, and spread on toast.

Lamb hash with peppers. Chop an onion and two green peppers, and put in a casserole with two ounces of butter. Simmer till soft, then add two pounds of roast or boiled lamb, cut in small squares, and one pound of chopped boiled potatoes, one cup of bouillon or stock, a little salt and pepper, and six red peppers (pimentos) cut in small squares. Mix well, cover, and simmer in oven for forty minutes. Serve on a platter, garnished with toast cut in triangles, and with chopped parsley on top. If desired, a spoonful of Worcestershire sauce may be added when mixing the hash.

Neapolitan sandwich. In a brick-shaped mould put three layers of ice cream of different colors, such as pistache, vanilla and strawberry. Freeze very hard. Make a layer of sponge cake about one-half inch thick. Put the brick of ice cream on top of a slice of the cake, and lay another slice of cake on top of the ice cream. Serve in slices about one inch thick. The cake should be trimmed to the size of the brick, and should be cut through crosswise to serve.

Crème Bagration. Cream of chicken with small pieces of boiled macaroni served in it.

Fillet of flounder, Circassienne. Put four fillets of flounders in a flat buttered pan, season with salt and pepper. Lay a slice of cucumber on top of each fillet, then one slice of peeled tomatoes, then a few slices of pickles and a teaspoonful of capers. Season with salt and pepper again, add a glass of white wine, and one-half ounce of butter on top of each piece of fish, and bake in the oven. Serve hot, direct from the oven.

Tournedos Niçoise. Broil, or sauté in butter, a small tenderloin steak. Dish up on a platter, with Madeira sauce with stuffed olives.

Stuffed olives. Cut the stones out of a dozen large green olives, and fill with chicken force meat (chicken dumplings). Boil in bouillon, stock, water, white sauce, or any other kind of sauce. Stuffed olives are used principally in sauces, or as a garnish for meats and fish.

140

MAY 18

BREAKFAST   LUNCHEON
 California marmalade   Assorted hors d'oeuvres
 Boiled eggs   Clam broth, Bellevue
 Butter toast   Crab meat, au gratin
 Chocolate with whipped cream   Broiled mutton chops
     French fried potatoes
     Sliced tomatoes, French dressing
     Lillian Russell
     Lady fingers
     Demi tasse
  DINNER
   Consommé aux éclairs
   Fillet of sole, Lord Curzon
   Roast chicken
   Potato croquettes
   Cold artichokes, mustard sauce
   Broiled fresh mushrooms on toast
   Orange coupe
   Macaroons
   Coffee

California marmalade. One grapefruit, one orange, and two lemons. Shave the fruit very thin, discarding the seeds only. Pack lightly into an earthern vessel, add just water enough to cover, and allow to stand from twelve to twenty-four hours. Then bring to a boil, and simmer for fifteen minutes. Return to the earthern vessel and allow to stand for another twenty-four hours. Then measure, and add an equal quantity of sugar, return to stove and boil until it jells. Put up in jelly glasses.

Lillian Russell. Cut a nice cantaloupe in half, remove the seeds, and set each half in cracked ice. Fill with ice cream, with a sprinkle of maraschino on top.

Consommé aux éclairs. Make some small éclairs about one inch long. Chop a little white meat of chicken very fine, add some salt and a little whipped cream, and mix well. Split the éclairs and fill with the prepared chicken meat. Serve on a napkin. Have the consommé very hot, with a little Cayenne pepper in it.

Fillet of sole, Lord Curzon. Cut one green pepper, three heads of fresh mushrooms, and one peeled tomato in small squares. Put in a sauté pan with one ounce of butter, and simmer. Lay four fillets of flounder in a frying pan, season with salt and pepper and a chopped shallot, spread the simmered vegetables on top, add one glass of white wine, sprinkle with a spoonful of curry powder, cover, and bake ten minutes. Then remove the fish to a platter. To the pan add one cupful of Hollandaise sauce and one and one-half cupfuls of tomato sauce. Mix well and pour over the fish. Now place the platter with the fish and sauce in a very hot oven and brown slightly.

141

MAY 19

BREAKFAST   LUNCHEON
 Fresh raspberries with cream   Cantaloupe
 Waffles   Eggs, Waterloo
 Honey in the comb   Breaded pork chops, tomato sauce
 Coffee   Lorraine potatoes
     Cole slaw
     French pastry
     Coffee
  DINNER
   Veloutine aurore
   Lake Tahoe trout, meunière
   Cucumber salad
   Leg of lamb, Renaissance
   Château potatoes
   Millionaire punch
   Assorted cakes
   Coffee

Eggs, Waterloo. Spread some foie gras on four pieces of toast; place a poached egg on each, and cover with Béarnaise sauce.

Veloutine aurore. Mix two pints of velouté of chicken soup with one pint of purée of tomatoes.

Leg of lamb, Renaissance. Garnish a roast leg of lamb with small croustades filled with chickens' livers sauté au Madère, and artichokes bottoms filled with macédoine of vegetables. Serve sauce Périgueux separate.

Millionaire punch. Sliced mixed fruits and a few berries soaked in Chartreuse. Serve in punch glasses with lemon water ice on top.

Raspberry juice. Mash some clean ripe raspberries to a pulp, and allow to stand over night. Then strain through a jelly bag, and to each pint of juice add one cupful of granulated sugar. Boil for three minutes, and seal hermetically in bottles, while hot. Other berries or fruit may be prepared in the same manner. This is a good substitute for brandy or wine, for puddings or sauces. It also makes a nice drink when added to a glass of ice water.

Boiled cider. Put five quarts of sweet newly-made cider, before fermentation has set in, in a granite kettle, put on the fire and boil slowly until reduced to one quart. Seal in a bottle while hot. For mince pies, fruit cake, etc., use about a gill to a quart of mince meat, or cake dough.

Peach with brandy sauce. Bring one pint of water and one pound of sugar to the boiling point, add four peeled peaches, and cook slowly until they are soft. Remove the peaches to a bowl. Reduce the syrup one-half, add a large pony of brandy, and pour over the peaches.

142

MAY 20

BREAKFAST   LUNCHEON
 Quince jelly   Grapefruit with cherries
 Oatmeal with cream   Eggs en cocotte, Porto Rico
 Crescents   Filet mignon, Maréchale
 Chocolate with whipped cream   New peas
     Lettuce salad
     Camembert cheese with crackers
     Coffee
  DINNER
   Little Neck clams
   Consommé Sarah Bernhardt
   Ripe California olives
   Boiled Tahoe trout, Vatchette
   Broiled Porterhouse steak, Bercy
   French fried potatoes
   String beans
   Sliced tomatoes, mayonnaise
   Peaches, brandy sauce
   Assorted cakes
   Coffee

Eggs en cocotte, Porto Rico. Butter four cocotte dishes. Cut a peeled tomato in small squares and distribute in the four dishes, season with salt and pepper, and simmer for two minutes. Then add a slice of boiled ham cut in small dices, and a few fresh-cooked asparagus tips. Break an egg in each dish, season with salt and pepper, put a small piece of butter on top, and bake in oven for about five minutes.

Filet mignon, Maréchale. Broil or sauté four small tenderloin of beef steaks, and season well. Slice four heads of fresh mushrooms and chop four shallots. Put them in a casserole and simmer until done, then add two truffles sliced fine, and a small glass of sherry wine, and reduce until nearly dry. Then add two cupfuls of brown gravy, and cook again for five minutes, season with salt and Cayenne pepper, and pour over the fillets, on a platter.

Consommé Sarah Bernhardt. Consommé tapioca with small lobster dumplings. Cook a few leaves of fresh tarragon in clear consommé, and strain into the consommé tapioca before serving.

Boiled Tahoe trout, Vatchette. Put two nice Lake Tahoe trout in cold water, with a little salt, one sliced onion, one carrot, a bay leaf and a clove, some parsley and chervil. Bring to the boiling point, then set on side of the range for fifteen minutes. Serve on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve separate a sauce formed by mixing one cup of Hollandaise sauce, one and one-half cupfuls of tomato sauce, and a few chopped truffles.

Broiled Porterhouse steak, Bercy. Season a four pound Porterhouse steak with salt and pepper, roll it in oil, and broil. When nearly done place on a china platter and put on top a mixture of three ounces of butter, four shallots chopped very fine, a spoonful of chopped parsley, a little chives sliced very fine, a spoonful of meat extract, and the juice of two lemons. Put in oven and cook for five minutes. Garnish with plenty of well-washed watercress, and three lemons cut in half.

143

MAY 21

BREAKFAST   LUNCHEON
 Pineapple preserves   Antipasto
 Boiled eggs   Consommé in cups
 Dry toast   Beef à la mode
 Coffee   Baked potatoes
     Hearts of romaine salad
     Strawberry cream pie
     Coffee
  DINNER
   Purée Camelia
   Radishes        Salted almonds
   Boiled salmon, Hollandaise
   Potatoes natural
   Roast tame duckling
   Apple sauce
   Potatoes au gratin
   Cold asparagus, mustard sauce
   Chocolate ice cream
   Lady fingers        Coffee

Purée Camelia. Boil two pounds of green peas in one quart of chicken broth; with the addition of a bouquet garni. When the peas are soft remove the bouquet, and strain the soup through a fine sieve. Put back in casserole, bring to a boil, season with salt and white pepper; and add three ounces of sweet butter, stirring well to ensure its being melted.

Beef à la mode. Take about five pounds of rump of beef and lard it with a special larding needle with fresh larding pork. Season with salt and pepper, and lay in earthen pot. Cover with half claret and half water, add one sliced onion, one sliced carrot, one bouquet garni; and allow to stand for twenty-four hours. In a casserole put one spoonful of melted butter, and when the casserole is hot put the piece of beef in it and fry brown on both sides. Put the beef on a platter, and add to the casserole one ounce of fresh butter and two spoonfuls of flour, let it become brown, then add the wine, water and vegetables used in the earthen pot, bring to the boiling point, put the beef in it and simmer until the beef is soft. Place the beef on a platter, and strain the sauce through a fine sieve. Garnish the beef with carrots, onions glacés, peas and potatoes.

144

MAY 22

BREAKFAST   LUNCHEON
 Fresh blackberries with cream   Canapé of raw beef
 Scrambled eggs with bacon   Clam broth en Bellevue
 Southern corn pone   Sand dabs, meunière
 Coffee   Potatoes au gratin
     Chiffonnade salad
     Strawberries Parisienne
     Coffee
  DINNER
   Consommé, quenelles Doria
   Broiled halibut, Alcide
   Smoked beef tongue with spinach
   Baked potatoes
   Sorbet Eau de Vie de Dantzig
   Assorted cakes
   Coffee

Canapé of raw beef. Chop one-half pound of lean fresh beef very fine, and season with salt and pepper. Spread four slices of rye bread, first with sweet butter, and then with the chopped beef. Place on a napkin and garnish with lettuce leaves filled with chopped onions, sliced pickles, ripe olives, and two lemons cut in half.

Strawberries, Parisienne. Put some nice ripe strawberries in a bowl and put in the ice box until very cold. Make a sauce by mixing one-half pint of strawberry pulp, made by passing some strawberries through a fine strainer or sieve; one-quarter pound of powdered sugar, the juice of one lemon, and a half pint of whipped cream. Do not whip the cream too hard. When well mixed pour over the strawberries, and serve on cracked ice.

Consommé, quenelles Doria. Make a cream puff paste. When cold, form into small balls the size of a pea, and fry in swimming lard. Serve on a napkin with hot consommé.

Broiled halibut, Alcide. Cut the halibut in slices one and one-half inches thick, season with salt and pepper, roll them in oil, and broil. To a Colbert sauce add two chopped hard-boiled eggs, and pour over the fish; which has been placed on a platter. Garnish with six small fried smelts.

Southern corn pone. Mix one quart of yellow corn meal with cold water, into a soft dough. Add one teaspoonful of salt, a little melted lard, and a little sugar. Shape with the hands into oval cakes, so that the impression of the fingers will show. Bake in a well-greased pan in a very hot oven.

Smoked beef tongue with spinach. Put a smoked tongue in a casserole and cover with cold water, bring to a boil, and then set at the side of the stove and simmer slowly until soft. Cook some spinach English style, and place on platter. Slice the beef tongue and place on top of the spinach. Serve with it either sauce Madère, Champagne sauce, or plain bouillon.

Sorbet Eau de Vie de Dantzig. One pound of sugar, three pints of water, the juice of two lemons and one orange, and the whites of two eggs beaten with one gill of maraschino. Freeze, and serve in sorbet glasses, with Eau de Vie de Dantzig on top. Pour the Eau de Vie on immediately before serving, so the silver leaves will show.

145

MAY 23

BREAKFAST   LUNCHEON
 Sliced apricots with cream   Eggs Hongroise
 Plain shirred eggs   Calf's liver sauté, sauce Robert
 Dry toast   Lyonnaise potatoes
 Coffee   String bean salad
     Raspberry cream pie
     Demi tasse
  DINNER
   Little Neck clams
   Cooper soup
   Queen olives
   Crab meat, Suzette
   Roast capon, au jus
   Potato croquettes
   Cold artichokes, mayonnaise
   Caramel ice cream
   Macaroons
   Coffee

Eggs, Hongroise. Boil a cup of rice, and spread on a platter, lay four poached eggs on top. Place some chickens' livers, that have been cooked sauté in butter, around the rice; and cover all with sauce Périgueux.

Calf's liver sauté, sauce Robert. Slice some calf's liver three-quarters of an inch thick. Season with salt and pepper, roll in flour, and fry in melted butter. Place on a platter and cover with sauce Robert.

Sauce Robert. Slice two onions very fine and put in casserole with two ounces of butter. Simmer slowly until soft; then add a spoonful of flour and simmer again. Then add one pint of bouillon, one spoonful of vinegar, two spoonfuls of French mustard, one spoonful of meat extract, and some salt and pepper. Cook for thirty minutes. Before serving add some chopped parsley. Serve with boiled beef, tongue, etc.

String bean salad. Boil two quarts of cleaned string beans in salt water. Allow to become cool, place in salad bowl, season with salt and pepper, add two spoonfuls of white wine vinegar, five of olive oil, and a little chopped parsley. Mix well.

Strawberry cream pie. Line a plate with pie dough and bake it. (Put some white beans in the pie so it will not lose its shape while baking. When done remove the beans.) Place a handful of biscuit crumbs in the bottom, and fill with strawberries. Dust with powdered sugar, and garnish with whipped cream on top.

Raspberry cream pie. Make in the same manner as strawberry cream pie.

Banana cream pie. Use sliced bananas, and make in the same manner as strawberry cream pie.

Cooper soup. Slice three large onions and put in casserole with two ounces of butter. Cover, and simmer until the onions are done. Then add one and one-half quarts of bouillon, consommé or chicken broth; season with salt and pepper, and boil for thirty minutes. Strain. Serve toasted French bread and grated Parmesan cheese separate.

Caramel ice cream. Boil one and one-half pounds of sugar with one pint of water until slightly brown. Add two quarts of milk and stir until the sugar is dissolved. Mix one pint of milk with the yolks of eight eggs and stir gradually into the boiling milk until well mixed. Remove from the fire, add one quart of cream, and freeze.

146

MAY 24

BREAKFAST   LUNCHEON
 Pineapple preserves   Cantaloupe
 Breakfast sausages   Fried smelts, Tartar sauce
 Flannel cakes   English mutton chops, XX Century Club
 Rolls   Celery root, beet and field salad
 Coffee   Cottage cheese and crackers
     Coffee
  DINNER
   Consommé aux perles de Nizam
   Fillet of perch, St. Charles
   Shoulder of lamb, baker's oven style
   Romaine salad
   Baba au rhum
   Coffee

English mutton chop, XX Century Club. Secure from the butcher four English mutton chops with the kidneys. Season with salt and pepper, roll in oil, and broil. Place on a platter and cover with sauce Madère. Garnish with four red peppers (pimentos) stuffed with purée of sweet potatoes.

Cottage cheese. Let two quarts of milk become sour. Put in a cheese cloth and allow to hang for twenty-four hours, so all the water can drain out. Then put the curd in a salad bowl, season with salt and pepper, mix well until smooth; or strain it through a fine sieve; then add a cup of sweet cream, and some chives cut very fine.

Consommé aux perles de Nizam. Perles de Nizam is large pearl tapioca. Boil two quarts of consommé, then add slowly one-half pound of pearl tapioca, and cook slowly until soft.

Fillet of perch, St. Charles. Cut four fillets of perch and place in sauté pan with butter, salt, white pepper, and one-half glass of white wine. Cover with buttered paper and simmer for ten minutes, then remove the fish to a platter. Put in the same sauté pan one pint of white wine sauce, and boil for five minutes. Strain, and add a few slices of truffle, and the tail of a lobster cut in thin slices. Pour over the fish, and sprinkle some chopped lobster corals over all.

Shoulder of lamb, baker's oven style. Season a shoulder of lamb with salt and pepper, and rub with a piece of garlic. Then place in a deep earthen flat pan, or a roasting pan about two inches deep. Slice eight potatoes to the size of a silver dollar, and slice six onions very fine. Mix together and put on top and around the piece of lamb. Add a bay leaf and two cloves to the pan, sprinkle with salt, fresh-ground pepper, and some chopped parsley, add two quarts of water, and put in a baker's oven; or in the stove oven; and simmer slowly for about two and one-half hours. Do not cover while cooking, and if the stove oven is used do not have it too hot. Serve from the pan in which it was cooked.

147

MAY 25

BREAKFAST   LUNCHEON
 Strawberries with cream   Scrambled eggs, Marseillaise
 Boiled eggs   Crab meat, Louise
 Buttered toast   Corned beef hash, au gratin
 Chocolate with whipped cream   Lettuce salad with French dressing
     Banana cream pie
     Demi tasse
  DINNER
   Cream soup, à l'Algérienne
   Salted pecans
   Sole, Colbert
   Filet mignon, Chéron
   Olivette potatoes
   Chicory salad
   Victoria punch
   Assorted cakes
   Coffee

Scrambled eggs, Marseillaise. Peel and slice two fresh tomatoes and put in casserole with two ounces of butter. Simmer for five minutes. Rub the inside of a bowl with garlic, break twelve eggs in the bowl and beat them. Add salt and pepper and half a cup of cream, pour into the casserole and scramble in the usual manner.

Cream soup, à l'Algérienne. Boil two sweet potatoes, and force through a fine sieve. Add two quarts of cream of chicken soup. If too thick add a little plain chicken broth, or boiling milk, season well, and strain. Before serving add two cups of boiled rice.

Sole, Colbert. Cut off the head of a large sole, and pull off the black skin. Lift off the four fillets complete, spreading the two sides apart with two toothpicks, so they will not touch. Dip in milk, then in flour, and then in beaten eggs and fresh bread crumbs, the lower side only. Dip the top side in milk and flour. Season well with salt and pepper, and place in a pan with butter, and two ounces of butter on top of the fish. Bake in the oven, basting continually until done. Then put the sole on a platter, remove the toothpicks and fill the space with two ounces of butter that has been mixed with salt, pepper, a little chopped parsley, one spoonful of meat extract, and the juice of one lemon. Place the platter in the oven just long enough to melt the butter. Garnish with parsley in branches and lemons cut in half. The whole sole may be fried in swimming lard instead of baking, if desired. This way is easier, but is not the correct one.

Filet mignon, Chéron. Sprinkle four small tenderloin steaks with salt and pepper, roll in oil, and broil; or sauté in pan with butter. Place on a platter, cover with Béarnaise sauce, lay a slice of truffle on top of each, and have for each fillet one artichoke bottom filled with macédoine of vegetables.

Victoria punch. Two pounds of sugar, two quarts of water, and the juice of six oranges, mixed. Then add a small glass of rhum, a small glass of kirsch, and a glass of sauternes. Freeze. Serve in glasses, covered with a meringue made with the white of three eggs and one-half pound of sugar.

148

MAY 26

BREAKFAST   LUNCHEON
 Preserved pears   Cantaloupe
 Broiled salt mackerel with melted butter  Poached Eggs, Vanderbilt
 Baked potatoes   Breaded veal cutlets, tomato sauce
 Rolls   Spaghetti in cream
 Coffee   Allumettes (cake)
     Coffee
  DINNER
   Consommé aux pluches
   Ripe California olives
   Fillet of halibut, sauce Venitienne
   Roast tame duck, apple sauce
   Asparagus Hollandaise
   Potatoes au gratin
   Lettuce and grapefruit salad
   Soufflé glacé
   Assorted cakes
   Coffee

Poached eggs, Vanderbilt. Make a purée of fresh mushrooms and spread over toast. Lay a poached egg on top, and cover with sauce Madère.

Breaded veal cutlets, tomato sauce. Have your butcher cut four veal cutlets from the leg, and about one-third of an inch thick. Season with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Heat a half cup of melted butter in a frying pan, and fry the cutlets. Serve on a platter with tomato sauce.

Spaghetti in cream. Boil half a pound of spaghetti in two quarts of water seasoned with a little salt, and when soft drain off the water. Melt an ounce of butter in a casserole, add one-half spoonful of flour, one-half cup of boiling milk, and one-half cup of cream, season with salt and pepper, and boil for five minutes. Pour over the spaghetti, adding a half cup of grated Parmesan or Swiss cheese.

Consommé aux pluches. Slice a head of lettuce and two leaves of tarragon very fine. Boil in two quarts of consommé for thirty minutes. Add some chervil before serving.

Fillet of halibut, sauce Venitienne. Put four fillets of halibut in a buttered sauté pan, season with salt and pepper, add one-half glass of white wine, cover with buttered manilla paper, and bake in the oven for fifteen minutes. Then place the fish on a platter, put in the sauté pan one pint of white wine sauce, and simmer for a few minutes. Then add two spoonfuls of green coloring, and strain over fish.

Sauce Venitienne. Use any kind of white meat or fish sauce, depending upon what it is to be used with, and color with green vegetable coloring. Use enough color to make the sauce bright green.

Soufflé glacé (plain). Whip a pint of rich cream. Beat the yolks of four eggs with one-quarter pound of sugar, until very light, then add the cream to it. Beat the whites of five eggs very stiff, and add to the cream. Put into fancy paper cases, specially made for this purpose, and freeze in the ice cream box. If you have no ice cream box, put them in a thin vessel, cover tightly, and pack in cracked ice with rock salt mixed with it.

149

MAY 27

BREAKFAST   LUNCHEON
 Fresh raspberries with cream   Eggs, presidential
 Shirred eggs with bananas   Frogs' legs, Greenway
 Dry toast   Broiled squab chicken on toast
 Coffee   Soufflé potatoes
     Hearts of romaine, Roquefort dressing
     Strawberries à la mode
     Lady fingers        Coffee
  DINNER
   Crème cardinal
   Radishes
   Crab meat, gourmet
   Small tenderloin steak, Fedora
   Artichokes, sauce mousseline
   Watercress, salad
   Wine jelly, au Chartreuse
   Assorted cakes        Coffee

Shirred eggs with bananas. Peel a banana and slice it very fine. Put half and half in two buttered shirred egg dishes, and allow to become hot. Then put two eggs in each dish, season with salt and pepper, put in oven and cook.

Eggs, presidential. Boil until quite soft some left-over roasted or boiled chicken, mix with a little cream sauce, season well, and pass through a fine sieve. Place on artichoke bottoms, put on a buttered dish, and set in oven to get hot. Then lay a poached egg on top, cover with well-seasoned cream sauce, and put two slices of truffle on top.

Frogs' legs, Greenway. Cut a dozen frogs' legs in two, and sprinkle with salt and pepper. Melt two ounces of butter in a sauté pan, add the frogs' legs and simmer for five minutes, then add a spoonful of flour and simmer again for a few minutes. Then add one-half glass of white wine, one cup of chicken broth, or any kind of clear white broth, some chopped chives, parsley and chervil, and cook for five minutes. Before serving season well, and bind with the yolk of one egg and one-half cup of cream.

Strawberries, à la mode. Selected strawberries with vanilla ice cream on top.

Raspberries, à la mode. Prepare in the same manner as strawberries à la mode.

Crème cardinal. Pound the shells of two lobsters very fine, in a mortar. Then put in a casserole with three ounces of butter, a sliced onion and carrot, one leek and a little celery, and simmer for twenty minutes. Take care that it does not burn, and simmer slowly. Then add three ounces of flour, mix well, add two quarts of milk, season well with salt and a little Cayenne pepper, boil for half an hour, and then strain through a fine sieve or cheese cloth. Return to the casserole, bring to a boil, and bind with the yolks of two eggs and one-half cup of cream. Put in a soup tureen. Cut the tail of a lobster and two truffles in small dices, put them in a casserole, season with salt and a little Cayenne pepper, add a pony of good brandy and a pony of dry sherry, bring to a boil, and pour into the soup.

Small tenderloin steak, Fedora. Season four small tenderloin steaks with salt and pepper, roll in oil, and broil; or sauté in butter. When done place on top of a thin slice of heated, or fresh-boiled, ham, and cover with Bordelaise sauce.

150

MAY 28

BREAKFAST   LUNCHEON
 Strawberry jam   Grapefruit with chestnuts
 Calf's liver and bacon   Eggs, Columbus
 Baked potatoes   Broiled pig's feet, tomato sauce
 Rolls   Mashed turnips
 Coffee   Cannelons à la crème
     Demi tasse
  DINNER
   Consommé, profiteroles
   Lyons sausage
   Sand dabs, Grenobloise
   Broiled chicken, Tyrolienne
   Potatoes château
   String beans in butter
   Chiffonnade salad
   Fresh raspberry cup
   Macaroons
   Coffee

Eggs, Columbus. Put some green peppers in hot, swimming lard for a minute. Then peel and cut in orange shape. Cut some pimentos in orange shape. Heat both in warm butter, lay two of each on each poached egg on toast.

Cannelons à la crème. Roll out half a pound of puff paste, that was made with six turns, to about one-eighth inch thick. Cut in strips eight inches long and one inch wide. Wash with egg, and roll on buttered sticks about one inch in diameter. Place on pan and bake in moderate oven. Remove the sticks while hot. When cold fill with sweetened whipped cream.

Cornets à la crème. Same as for cannelons, but roll the strips around cornecopia shaped sticks, or tins.

Consommé, profiteroles. Make a cupful of cream puff paste, add two spoonfuls of grated cheese, put in pastry bag with round tube, and dress on pan. Make very small, about the size of a pea. Put in oven and bake. Serve separate with hot consommé.

Sand dabs, Grenobloise. Remove the skins from four sand dabs, dry with a towel, season with salt and pepper, roll in flour, and fry in pan with butter. Remove to a platter. Put two ounces of butter in the pan, cook until the color of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and lay two slices of lemon on top of each fish.

Broiled chicken, Tyrolienne. Cut a spring chicken in four, lay in a deep porcelain dish, sprinkle with salt and pepper, add one shallot or small onion, chopped fine, a little chopped parsley and tarragon, two cloves, and half a cup of olive oil. Let it stand for one hour. Then take out the chicken and roll in freshly made bread crumbs, and broil slowly for fifteen minutes. Place on a platter and garnish with two lemons cut in half, and parsley in branches. Serve rémoulade sauce separate.

151

MAY 29

BREAKFAST   LUNCHEON
 Gooseberries with cream   Assorted hors d'oeuvres
 Boiled eggs   Clam broth in cups
 Toast Melba   Fried smelts, sauce Tartar
 English breakfast tea   Asparagus Polonaise
     Cornet à la crème
     Coffee
  DINNER
   Potage Albert
   Sardines on toast
   Boiled Lake Tahoe trout, pepper sauce
   Hollandaise potatoes
   Shad roe, Bordelaise
   Peas and carrots in cream
   Lettuce and grapefruit salad
   Jelly roll
   Demi tasse

Potage, Albert. Two-thirds purée of potato soup and one-third very thick Consommé Julienne.

Boiled lake trout, pepper sauce. Put two trout in a fish kettle filled with water. Season with salt, add a sliced onion, one carrot, a bouquet garni, and a spoonful of whole black peppers tied in a cheese cloth. Boil until done. Put the fish on a napkin, and garnish with small round boiled potatoes, parsley in branches, and quartered lemons. Serve pepper sauce separate.

Pepper sauce. Crush with a bottle on a hardwood table or marble one spoonful of whole black peppers. Put the crushed peppers in a casserole with a glass of white wine. Boil until nearly dry, add a pint of cream sauce, boil a minute, and strain through a cheese cloth. Season with salt.

Shad roe, Bordelaise. Place four shad roe in a buttered pan, season with salt and pepper, put a few pieces of butter on top, put in oven and cook for five minutes, basting all the time. Then sprinkle with three very finely chopped shallots, a little chopped parsley, chervil and chives, and the juice of one lemon. Bake in oven, and serve on platter with its own sauce.

Jelly roll. One-half pound of flour, six eggs, one-half ounce of baking powder, and some vanilla flavoring. Sift the flour and baking powder together. Beat the sugar and eggs together until light, then add the flour and flavoring, and mix. Spread very thin on paper, place in pan and bake. When done turn over on a paper that has been dusted with sugar. Peel the paper from the bottom of the cake at once. Spread with some jelly or marmalade, and roll up tightly. When cold cut in slices.

152

MAY 30

BREAKFAST   LUNCHEON
 Sliced peaches with cream   Cantaloupe
 Fried eggs with chives   Frogs' legs sauté à sec
 Dry toast   Blood pudding, sauce Robert
 Coffee   Mashed potatoes
     Escarole and chicory salad
     Apple turnover
     Demi tasse
  DINNER
   Consommé Venitienne
   Fillet of halibut, Lilloise
   Tournedos, Bayard
   Jets de houblons
   Potatoes à la Reine
   Green corn
   Hearts of romaine, egg dressing
   Mousse au chocolat
   Small cakes        Coffee

Fried eggs with chives. Put an ounce of butter in a frying pan, break four eggs into the pan, season with salt and pepper, sprinkle some chives, chopped very fine, on top of the eggs, and fry.

Blood pudding, sauce Robert. Get two pounds of blood pudding from the butcher, put in frying pan with one ounce of melted butter, and fry for about fifteen minutes. Serve on a platter covered with sauce Robert.

Apple turnovers. Roll out some puff paste about one-eighth inch thick. Cut with a round cutter about four inches in diameter. Wet the edges with water, place a spoonful of chopped apples mixed with sugar and a little cinnamon on the center, and fold over, bringing the edges together, press a little, wash the top with beaten eggs and bake. When nearly done dust some powdered sugar on top, and return to oven until glacéed.

Consommé Venitienne. In a bowl mix one and one-half spoonfuls of flour with three whole eggs and a little salt. Let this run through a colander into a quart of boiling consommé. Continue boiling for two minutes.

Fillet of halibut, Lilloise. Place four fillets of halibut in a buttered pan, season with salt and pepper, add a half glass of white wine, cover with buttered paper, and set in oven for ten minutes. Then put the fillets on a platter, and put in the fish pan one-half pint of white wine sauce and one-half pint of tomato sauce. Bring to a boil, and strain. Cut two slices of bacon in strips like matches (Julienne style), fry, and put in the sauce. Also add six leaves of tarragon chopped fine, season well, and pour over the fish.

Tournedos, Bayard. Season four small tenderloin steaks with salt and pepper. Heat two ounces of butter in a sauté pan, and sauté the fillets. Dress on toast spread with foie gras. Pour over them sauce Madère, to which has been added some sliced fresh mushrooms sauté in butter. Garnish with small round chicken croquettes, about one inch in diameter.

Mousse au café. Mix the yolks of six eggs with one-quarter pound of syrup at about twenty-eight degrees. Put in a basin in bain-marie and cook until it thickens. Remove from the fire and beat until cold. Add one-half cup of strong coffee and one pint of whipped cream. Mix well, put in mould and freeze. Serve decorated with sweetened whipped cream.

Mousse au chocolat. Same as above, but flavor with two ounces of melted cocoa or chocolate, instead of coffee.

153

MAY 31

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Canapé Norway
 Breakfast sausages with apple sauce  Eggs Biarritz
 Rolls   English mutton chops, tavern
 Coffee   Camembert cheese with crackers
     Coffee
  DINNER
   Crème Congalaise
   Bass, Niçoise
   Potatoes nature
   Chicken sauté, demi-deuil
   Timbale of rice
   Flageolets in butter
   Alligator pear salad
   Peach, Bourdaloue
   Assorted cakes
   Demi tasse

Canapé Norway. Spread four pieces of toast with butter, lay thin slices of smoked salmon on top, trim to diamond shape, and dress on napkin. Garnish with parsley and lemon.

Eggs, Biarritz. Spread four pieces of toast with anchovy butter, lay on each piece a hard-boiled egg cut in two. Put a stuffed olive on each half of egg.

Crème Congalaise. Add a spoonful of curry powder to a cream of chicken soup. Also add the breast of a boiled chicken cut in small dices.

Bass, Niçoise. Cut a three-pound bass in slices about one inch thick. Put in a buttered fish pan, season with salt and pepper, spread over the top one-half teaspoonful of chopped garlic, four peeled and chopped tomatoes, some chopped parsley, and three ounces of butter in small bits. Put in oven and bake for twenty minutes. Serve from pan, direct from the oven. Other large fish may be prepared in the same manner.

Chicken sauté, demi-deuil. Cut a spring chicken in four, season with salt and pepper, put in a sauté pan with two ounces of butter, and simmer for five minutes, without allowing to get color. Then sprinkle with a spoonful of flour, and simmer again. Then add a cup of chicken broth or white bouillon, and boil for ten minutes. Then remove the chicken to a platter. Mix one-half cup of thick cream and the yolks of two eggs, and let it run into the boiling sauce. Season well, and strain. Slice one-half can of French mushrooms and two truffles, and add to the sauce. Heat, and pour over the chicken.

Timbale of rice. Make a risotto. Butter four timbale moulds, fill with risotto, and turn over on a platter. Serve with any desired sauce, such as suprême, cream, tomato, Madeira, etc. Or serve plain, as a garnish.

154

JUNE 1

BREAKFAST   LUNCHEON
 Blackberry jelly   Little Neck clams on half shell
 Ham and eggs   Consommé in cups
 Rolls   Cheese straws
 Coffee   Fried calf's brains, tomato sauce
     Potatoes au gratin
     Cold asparagus, mustard sauce
     Raspberries à la mode
     Sponge cake        Demi tasse
  DINNER
   Roçol soup, à la Russe
   Boiled salmon, sauce diplomate
   Larded tenderloin of beef, St. Martin
   Green corn
   Fresh Lima beans
   Potatoes Marquise
   Chicory salad with a chapon
   Vanilla plombière
   Macaroons        Coffee

Fried calf's brains, tomato sauce. Cut two cold boiled calf's brains in two lengthwise, season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in very hot swimming fat, and serve on napkin with parsley and lemon. Serve tomato sauce separate.

Boiled calf's brains. Let two fresh calf's brains soak in cold water for an hour, so the blood will run out. Then remove the skin with the fingers. Put in a casserole, cover with cold water, add salt, a bouquet garni, one-half of an onion, sliced, one-half of a carrot, sliced, and one-half of a wine-glassful of vinegar. Bring to the boiling point, skim, and let slowly simmer for ten minutes. Remove from the water and serve on napkin, with parsley and lemon. Serve melted butter, or other sauce, separate.

Roçol soup à la Russe. In a casserole put one veal knuckle, one pound of shin of beef, two slices of raw bacon, two slices of raw ham, and one soup hen. Cover with four quarts of water, add a spoonful of salt, bring to a boil, and skim well. Then add two carrots, two onions, two turnips, and a bouquet garni. As the meats become soft remove and cut in small squares. Then strain the broth through a cheese cloth into another casserole. Take off the fat from the top and bring to a boil. While it is boiling let one-half pound of farina run slowly into it. Cook for fifteen minutes, add the meats, season with salt, pepper, and a little chopped parsley and fennel.

Boiled salmon, sauce diplomate. Serve boiled salmon on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve sauce diplomate separate.

Sauce diplomate. To a pint of cream sauce add a spoonful of lobster butter and a spoonful of anchovy paste. Stir well, add a little Cayenne pepper, and three ounces of butter, little by little. Strain and serve.

Larded tenderloin of beef, St. Martin. Roast a larded tenderloin, and make a brown gravy. Put the tenderloin on a platter, and cut one slice for each person, leaving the remainder whole. Garnish with chickens' livers sauté in butter on each side of the platter. Add three sliced truffles and one-half glass of Madeira to the brown gravy, and boil for ten or fifteen minutes. Season well, and pour over the beef.

Potatoes Marquise. Same as Duchesse potatoes.

155

JUNE 2

BREAKFAST   LUNCHEON
 Stewed prunes   Cantaloupe
 Boiled eggs   Eggs, Fedora
 Dry toast   Lamb chops, Bradford
 Ceylon tea   Sybil potatoes
     String bean salad
     Strawberry cream pie
     Coffee
  DINNER
   Consommé Caroline
   Ripe California olives in oil and garlic
   Fillet of trout, Rachel
   Roast duckling, apple sauce
   Artichoke bottoms, au gratin
   Fresh asparagus, Hollandaise
   Escarole salad
   Mousse au café
   Demi tasse

Eggs, Fedora. Cut four hard-boiled eggs in two, lengthwise, remove the yolks and mash with a fork, in a bowl. Then add one-half cup of fresh bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped chives and parsley, and one ounce of butter. Mix well, and fill the boiled whites with the mixture. Then roll in the beaten whites of eggs, and then in bread crumbs, and fry in hot swimming fat. Serve on a napkin, with fried parsley. Serve cream of tomato sauce separate.

Lamb chops, Bradford. Broil eight nice lamb chops, place on a platter, and garnish with stuffed hot olives. Pour sauce Madère, to which has been added whole fresh mushrooms sauté in butter, over the chops.

Consommé, Caroline. Make a royal with eight eggs to a quart of milk, or four eggs to a pint; add a little salt, pepper, and some grated nutmeg. Strain into a buttered mould, set in a bain-marie and boil. When set, and cold, remove from the mould and cut in small squares. Serve in very hot consommé with one spoonful of boiled rice to each person.

Fillet of trout, Rachel. Cut the fillets from two Tahoe trout. Use the bones and head to make a sauce Génoise. Put the fillets in a buttered fish pan, season with salt and pepper, add one-half glass of claret, and one-half glass of fish stock, bouillon or water, cover, and simmer for ten minutes. Remove the fish to a platter. Add to the sauce half of the tail of a lobster, one truffle, six heads of canned mushrooms cut in small squares, and one dozen small fish dumplings. Pour over the fish.

Chicory salad with chapon. Serve the salad with French dressing. Chapon is a crust of French bread rubbed with garlic, and added to the salad to flavor same.

156

JUNE 3

BREAKFAST   LUNCHEON
 Preserved pears   Crab legs, à la Stock
 Omelet with parsley   Eggs en cocotte, D'Uxelles
 Rolls   English rump steak, maître d'hôtel
 Coffee   French fried potatoes
     Wax beans in butter
     Sliced peaches with whipped cream
     Lady fingers
     Demi tasse
  DINNER
   Cream of green corn
   Salted almonds
   Écrevisses, Lafayette
   Roast leg of mutton, au jus
   Mashed summer squash
   Potatoes, St. Francis
   Field salad
   Burgundy punch
   Assorted cakes
   Coffee

Crab legs, Stock. For four persons, put two leaves of lettuce on each dinner plate. Slice fine a head of lettuce and put on top of the lettuce leaves. Add to each plate one slice of peeled tomatoes, and on top place four legs of crab, or some crab meat, and two fillets of anchovies on top of the crab. Put in a salad bowl one spoonful of vinegar, one of tomato ketchup, one of Chili sauce, two of olive oil, one-half teaspoonful of Worcestershire sauce, one teaspoonful of salt, a little paprika, and some chopped chives. Mix well, and pour over the salad on the plates. Serve very cold.

Eggs, D'Uxelles. For individual portions, put in a buttered cocotte dish one spoonful of D'Uxelles (Jan. 10), break an egg on top, season with salt and pepper, put a little more D'Uxelles on top of the egg, then a little grated cheese and small bits of butter, and bake in oven until egg is set. Serve on a napkin.

Omelet with parsley. Beat eight eggs, season with salt, pepper and chopped parsley, add a spoonful of thick cream, and cook in the usual manner.

Burgundy punch. Two pounds of sugar, two quarts of water, the juice of six lemons and the rind of one, and one piece of cinnamon stick. Let the mixture infuse for about two hours. Freeze, and then add one pint of claret, a small glass of cognac, and a drop of red coloring.

Whipped cream. Put one-half pint of double cream into a bowl and whip until quite stiff, then add two ounces of powdered sugar and a few drops of vanilla extract. Mix well, and keep in a cool place until needed.

Sliced peaches with whipped cream. Peel and slice some ripe peaches, and sprinkle with a little sugar. Serve in individual dishes with a spoonful of whipped cream on the side.

Sliced bananas with whipped cream. Prepare in the same manner as peaches.

Sliced fruits with whipped cream. Prepare oranges, pears, figs, etc., in the same manner as peaches.

157

Berries of all kinds with whipped cream. Hull and wash the berries, dry in cheesecloth, and prepare in the same manner as peaches.

Cream of green corn. Put two pounds of veal bones in a casserole, cover with cold water, bring to a boil, and cool off in cold water. Put the bones back in the vessel in from three to four quarts of fresh water, add a little salt and a bouquet garni, bring to the boiling point, and skim. Cook for about one hour, then add eight ears of green corn and one pint of milk, and boil for ten minutes. Then take out the ears, cut off the grains and chop very fine, or mash in a mortar. Heat three ounces of butter in a casserole, then add three spoonfuls of flour, and when heated add two quarts of the strained veal and corn stock. Bring to a boil, stirring well with a whip. Let it boil slowly, add the corn, and cook for about thirty minutes. Strain through a fine sieve or cheesecloth, put back in the casserole, season to taste with salt and a little Cayenne pepper, stir in two ounces of sweet butter, and serve hot.

Écrevisses, Lafayette. Écrevisses, crawfish and crayfish are the same. Take the tails of twenty-four of the fish and put in sauté pan with two ounces of butter, season with salt and pepper, and simmer for five minutes. Then add a half glass of sherry wine and simmer until nearly dry; then add one and one-half cups of thick cream, and boil for five minutes. Thicken with the yolks of three eggs mixed with one-half cup of cream. Do not let it quite reach the boiling point after the yolks of eggs are added. Add a pony of very dry sherry wine, and serve in chafing dish.

Mashed summer squash. Peel three pounds of summer squash, cut in half, and put in casserole with two ounces of butter, season with salt and pepper, cover, and cook in oven for thirty minutes. Then strain through a fine sieve, put back in casserole, add two additional ounces of butter, and if too thick add a spoonful of thick cream.

158

JUNE 4

BREAKFAST   LUNCHEON
 Sliced figs with cream   Cold eggs, Danoise
 Bacon and eggs   Broiled sea bass, maître d'hôtel
 Chocolate with whipped cream   Breast of squab, sauté in butter
 Rolls   Summer squash, Native Son
     Potatoes sauté
     Watermelon
     Coffee
  DINNER
   Consommé Japonnaise
   Radishes
   Shad roe, en bordure
   Cucumber salad
   Tenderloin of beef, Voisin
   Potatoes allumette
   Lettuce and alligator pear salad
   Vanilla ice cream
   Assorted cakes
   Demi tasse

Sliced figs with cream. Peel and slice some fresh figs and serve on a compotier, with powdered sugar and cream separate.

Cold eggs, Danoise. Make four pieces of anchovy toast, and lay on each a hard-boiled egg cut in two lengthwise. Cover the eggs with mayonnaise sauce.

Breast of squab, sauté in butter. Cut out the breasts of four raw squabs, season with salt and pepper, and roll in flour. Heat two ounces of butter in a sauté pan, add the squab breast and cook for about ten minutes, or until brown on both sides. Place on a platter, pour butter sauce over them, sprinkle with a little chopped parsley, and garnish with watercress and two lemons cut in half.

Summer squash, Native Son. Cut off the corn from four ears. Peel one pound of summer squash, and cut in one inch squares. Put them, with the corn, in a bowl and add three peeled tomatoes cut in squares. In a casserole put one chopped onion with two ounces of butter, and simmer until yellow, then add the corn, tomato and squash, season with salt and pepper, cover, and simmer for thirty minutes.

Consommé Japonnaise. Consommé aux perles de Nizam colored with yellow Breton coloring.

Shad roe, en Bordure. Butter a plank, lay four shad roe on top, season with salt and pepper, put small bits of butter on top of each roe, and set in oven. After ten minutes turn the roes over, make a bordure of potato croquette mixture around the plank, and return to oven to cook until done. Pour a little maître d'hôtel sauce on top, and garnish with parsley in branches and quartered lemons.

Tenderloin of beef, Voisin. Roast tenderloin of beef, garnished with fresh artichoke bottoms filled with tomatoes cut in small squares, sautéed in butter, and well seasoned. Serve sauce Choron separate.

Potatoes, allumette. Cut four potatoes in the form of matches, dry with a napkin, and fry in hot swimming lard until yellow and crisp. Remove, salt well, and serve on a napkin.

159

JUNE 5

BREAKFAST   LUNCHEON
 Raspberry jam   Shirred eggs, Monaco
 Salted salmon belly, melted butter  Lake Tahoe trout, meunière
 Baked potatoes   Potatoes O'Brien
 Rolls   Tomatoes, Mayonnaise
 Coffee   Cream fritters
     Demi tasse
  DINNER
   Little Neck clams on shell
   Sorrel soup, à l'eau
   Salted hazelnuts
   Terrapin sauté, au beurre noisette
   Fillet of bass, 1905
   Asparagus, Hollandaise
   Waldorf salad
   French pastry
   Coffee

Salted salmon belly, melted butter. Soak a salted salmon belly in cold water over night. Then place in vessel and cover with fresh cold water, bring to a boil, and then set at side of the range for twenty minutes. Dish up on a napkin on a platter, garnish with parsley in branches and quartered lemons. Serve melted butter separate.

Shirred eggs, Monaco. Put six chopped shallots in a casserole with one ounce of butter. Heat slightly, then add six sliced fresh mushrooms and one peeled and sliced tomato; season with salt and pepper, and simmer for ten minutes. Butter four individual shirred egg dishes, pour in the above preparation, break two eggs in each, season with salt and pepper, and cook in oven for five minutes.

Cream fritters. Mix two ounces of corn starch, four ounces of sugar, the yolks of four eggs, and half of the peel of a lemon, and warm up in a double boiler. Bring one-half pint of milk to the boiling point and add it to the mixture. Continue boiling, and stir all the time until it becomes thick. Then spread it on a platter about a half inch thick, and allow to become cold. Cut in pieces about two inches square, roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in swimming lard, or in frying pan with plenty of melted butter. Dress on a napkin, and serve vanilla cream sauce separate.

Sorrel soup, à l'eau. Clean one pound of sorrel, wash well, and slice very thin. Put in casserole with two ounces of butter, cover, and simmer for five minutes. Then add two quarts of water, season with salt and pepper, add three sliced rolls, or one-half loaf of sliced French bread, and boil slowly for one hour. Put the yolks of three eggs in a large cup and fill with cream, mix, and let it run into the boiling soup. Serve at once.

160

JUNE 6

BREAKFAST   LUNCHEON
 Strawberries with cream   Antipasto
 Broiled mutton chops   Eggs, Belmont
 Lyonnaise potatoes   Chickens' livers, au Madère
 Rolls   Risotto
 Coffee   Camembert cheese with crackers
     Coffee
  DINNER
   Consommé Marchand
   Pim olas
   Fillet of sole, Mantane
   Roast chicken
   Corn au gratin
   Stewed tomatoes
   Potato croquettes
   Escarole salad
   Soufflé glacé, Pavlowa
   Assorted cakes
   Coffee

Eggs, Belmont. Butter four timbale moulds, put in each a spoonful of D'Uxelles, break an egg on top, season with salt and pepper, put in bain-marie, and bake until the eggs are set. Then turn out on a platter and cover with tomato sauce, to which a little chopped truffle has been added.

Consommé, Marchand. Cut a truffle Julienne style; also the breast of a boiled fowl and a few slices of smoked beef tongue. Serve in one quart of boiling well-seasoned consommé.

Pim olas. Pim olas are small green olives stuffed with red peppers (pimentos). They may be obtained in bottles of any grocer.

Fillet of sole, Mantane. Cut and trim four fillets of sole, fold over, season with salt and pepper, lay in a buttered sauté pan, add one-half glass of white wine, cover with buttered manilla paper, put in oven and bake for twelve minutes. Serve on a platter covered with Béarnaise sauce.

Soufflé glacé, Pavlowa. Whip a pint of rich cream until thick. Beat the yolks of four eggs with one-quarter pound of sugar, until very light. Then add it to the cream, with a pony of maraschino. Whip the whites of five eggs very hard, and add them to the mixture, mixing lightly. Then fill fancy paper cases until about one inch higher than the edges, and set to freeze. When hard, and just before serving, dip the tops in grated chocolate.

Soufflé glacé, St. Francis. Make a soufflé glacé Pavlowa mixture, dress in fancy paper cases, using a pastry bag with a fancy tube. Sprinkle some chopped pistache nuts on top, and freeze.

161

JUNE 7

BREAKFAST   LUNCHEON
 Blackberries with cream   Cantaloupe
 Plain scrambled eggs   Baked beans, Boston style
 Dry toast   Brown bread
 English breakfast tea   Citron preserves
     Kisses
     Demi tasse
  DINNER
   Soft clam soup, Salem
   California ripe olives
   Boiled Tahoe trout, sauce mousseline
   Potatoes nature
   Cucumber salad
   Vol au vent Toulouse
   Stuffed capon, St. Antoine
   Peas à la Française
   Cardon à la moelle
   Hearts of lettuce, French dressing
   Coupe Orientale
   Allumettes
   Coffee

Soft clam soup, Salem. Remove the bellies from two dozen clams and put the remainder, with their juice, in a casserole. Add a quart of water, a bouquet garni, and some salt; bring to a boil, and strain over the clam bellies, which have been placed in a vessel. Bring to a boil again and add one pint of thick cream and two ounces of sweet butter. When butter is melted, season with salt and a little Cayenne pepper, and serve in a tureen. Serve broken crackers separate.

Boiled Tahoe trout, sauce mousseline. Put two Tahoe trout in a vessel in cold water, add one-half glassful of white wine vinegar, half of an onion and half of a carrot sliced, a bouquet garni, and a small handful of salt. Bring to a boil, and set on side of the range for twenty minutes. Serve on a platter on a napkin, garnished with small round boiled potatoes, lemons cut in two, and parsley in branches. Serve sauce mousseline separate. The potatoes may be served separate if desired.

Kisses. One pound of sugar, the whites of seven eggs, and some vanilla flavoring. Mix the sugar with a little water and boil until it is thick and sticky when cooled on a saucer. Beat the whites of the eggs until very stiff and dry, then add the hot sugar and continue beating until it becomes cold. Add a few drops of vanilla extract, and dress in a fancy shape on a buttered pan. Use a pastry bag with a fancy tube for forming them. When dry bake in a nearly cool oven.

Allumettes. Roll out some puff paste that was made with six turns, until it is about one-eighth inch thick. Spread with royal icing, and cut in strips about three-quarters of an inch wide and three inches long. Place on a wet baking pan, with a little space between, and bake in a moderate oven.

Royal icing (glacé royal). Put one-half pound of icing sugar in a bowl with the whites of two eggs and a couple of drops of lemon juice. Beat with a wooden spoon until very light and firm. While beating be careful that it does not dry on the sides of the bowl, and when finished cover immediately with a damp cloth. This icing may be used for frosting cakes, or for ornamental work.

162

JUNE 8

BREAKFAST   LUNCHEON
 Sliced peaches with cream   Shirred eggs, Argenteuil
 Chipped beef on toast   Sweetbreads braisé, St. George
 Crescents and rolls   Flageolet beans, au cerfeuil
 Cocoa   Purée of potato salad
     French pastry
     Coffee
  DINNER
   Consommé Colbert
   Salted almonds
   Boiled turbot, Jean Bart
   Potatoes, nature
   Filet mignon, Rossini
   Green corn
   Broiled egg plant
   Hearts of romaine, Roquefort dressing
   Champagne punch
   Lady fingers
   Demi tasse

Chipped beef on toast. Cut one pound of smoked beef in very thin chips, put in hot water and bring to a boil. Then drain off the water and add a cup of very thick cream, boil again, and thicken with the yolks of two eggs and half a cup of thick cream. Let it come nearly to a boil, taste to see if sufficiently salt, add a little white pepper, and serve on four pieces of dry toast.

Shirred eggs, Argenteuil. Cut the tips, about one and one-half inch long, from one pound of asparagus, put in salted water and boil until soft, then drain off the water. Butter well four shirred egg dishes, and put the asparagus tips in them in equal portions. Crack two eggs in each dish, season with salt and pepper, put small bits of butter on top, and cook in oven for five minutes.

Sweetbreads braisé, St. George. Braise some sweetbreads, place on a platter, and garnish with okra and tomatoes sauté and green peppers cut like matches and sautéed in butter. Serve sauce Choron separate.

Okra and tomatoes sauté. Cut both ends off of one pound of okra, put in cold water and bring to a boil, then drain off the water. Peel and cut in quarters two or three large tomatoes, place them in a casserole with two ounces of butter, heat through, add the okra, season with salt and pepper, cover, and allow to simmer slowly for twenty minutes. Serve as a vegetable course, or as a garnish.

Flageolet beans, au cerfeuil. Put in a casserole two cans of flageolet beans and one quart of fresh water, bring to a boil, and drain. Return the beans to the casserole, add two ounces of sweet butter, a little salt and pepper, and one spoonful of chopped chervil. Simmer for five minutes.

Purée of potato salad. Boil four white potatoes in salted water, and pass through a fine sieve. Add one spoonful of vinegar, two spoonfuls of olive oil, a little Cayenne pepper, and salt if necessary. Set in ice box until cold. Then mix well with a wooden spoon. If too thick stir in a little hot bouillon or water. Be sure it is hot, as cold will not do. Serve in a salad bowl with finely chopped parsley on top.

163

Fillet of turbot, Jean Bart. Place four trimmed fillets of turbot in a buttered sauté pan, and season with salt and pepper. Place on each fillet a well-washed head of fresh mushroom and two leaves of tarragon; add one-half glass of white wine and one-half cup of water. Cover with buttered paper, bring to a boil, and set in oven for fifteen minutes. Then remove the fillets to a platter, and put one pint of white wine sauce in the sauté pan, reduce to normal thickness of a fish sauce, and strain over the fillets. Have the sauce well seasoned.

Green corn. Put three gallons of water, one pint of milk, and a handful of salt on the fire and bring to a boil. Then add one dozen clean ears of green corn, bring to a boil, cover the vessel, and set to side of range for ten minutes, where it will remain at boiling heat without actually boiling. Serve on a napkin, with corn holders, and sweet butter separate.

Champagne punch (sorbet). One pint of water, one-half pint of champagne, one-half pound of sugar, the juice of three lemons and the juice of half an orange. Dissolve the sugar in the water, add the lemon and orange juice, strain and freeze. When nearly frozen add the champagne, and finish. Finally stir in an Italian meringue (see Italian meringue) made with the whites of three eggs, and serve in sherbet glasses.

Broiled egg plant. Peel an egg plant, and cut in slices three-quarters of an inch thick. Season with salt and pepper, roll in oil, and broil. Serve on a platter with a little melted butter poured over it, and garnish with parsley in branches.

164

JUNE 9

BREAKFAST   LUNCHEON
 Cherries   Assorted hors d'oeuvres
 Omelet with egg plant   Consommé in cups
 Rolls   Broiled sirloin steak, Cliff House
 Coffee   French fried potatoes
     Baked tomatoes
     Brie cheese with crackers
     Coffee
  DINNER
   Lamb broth, Olympic Club
   Salted pecans
   Frogs' legs, Jerusalem
   Broiled chicken, maître d'hôtel
   Asparagus, Hollandaise
   Potato croquettes
   Alligator pear, French dressing
   Meringue glacée, au chocolat
   Demi tasse

Omelet with egg plant. Use any broiled egg plant that may be left over, or fresh egg plant, and cut in small squares about one-half inch in diameter. Put in sauté pan with a little butter and simmer until soft. Then put the omelet pan on the fire with a small piece of sweet butter in it, add twelve beaten eggs, season with salt and pepper, add the egg plant, and then cook the omelet in the usual manner.

Broiled sirloin steak, Cliff House. Season a two-pound steak with salt and pepper, roll in oil, broil, and when done place on a platter. Cut the steak in slices, but do not place them apart. Sprinkle with one teaspoonful of paprika, one tablespoonful of dry English mustard, one teaspoonful of Worcestershire sauce, three chopped shallots, a little chopped chives, and two ounces of butter in small bits. Set in oven until butter is melted.

Baked tomatoes. Peel four large tomatoes and place on a buttered dish. Season with salt and pepper, put small pieces of butter on top, and set in oven to bake. When done place on platter and pour tomato sauce around them, or serve with their own butter.

Lamb broth, Olympic Club. Put a shoulder of lamb in a roasting pan, season with salt and pepper, add an onion and a carrot, put small bits of butter on top, and roast in oven until done. Then remove the meat from the bones and cut in small squares about one-quarter inch thick. Put the bones and trimmings in a casserole, add an additional two pounds of lamb bones, one turnip, two leeks, two leaves of celery, one spoonful of pepper berries, one bay leaf, two cloves, a little parsley in branches, one gallon of water, and a handful of salt. Bring to a boil, skim, and let simmer for two hours. Then strain through fine cheese cloth, put back in casserole, add the cut-up lamb and one-half pound of boiled rice, give one boil, and serve.

165

JUNE 10

BREAKFAST   LUNCHEON
 Fresh currants   California oyster cocktails
 Oatmeal with cream   Eggs Agostini
 Rolls   Calf's head, vinaigrette
 Coffee   Boiled potatoes
     Sliced bananas with whipped cream
     Macaroons
     Demi tasse
  DINNER
   Consommé Turbigo
   Black bass, sauté meunière
   Tenderloin of beef, Parisienne
   Spinach in cream
   Artichokes, sauce mousseline
   Watercress salad
   Plombière à la vanille
   Assorted cakes
   Coffee

Eggs Agostini. Put one-quarter pound of boiled rice on a platter, lay four poached eggs on top, and cover with tomato sauce.

Consommé Turbigo. Boil one-quarter pound of noodles in salt water. Boil a carrot, cut in the form of matches, in salt water until soft. Cut the breast of a soup hen or chicken in Julienne shape. Add all to two quarts of hot and well-seasoned consommé.

Plombière à la vanille (ice cream). The yolks of eight eggs, one-half pound of sugar, one quart of milk, and one vanilla bean. Mix the yolks of eggs with the sugar. Split the vanilla bean and boil it in the milk. Then pour the milk, the yolks and sugar together, set on the fire, and stir with a wooden spoon until it thickens. Do not let it come to a boil. Strain and freeze, put in moulds, and set in ice box until very hard. Serve with whipped cream.

Plombière aux marrons. Same as vanilla plombière, but add some broken marrons glacés soaked in a little rum, when ready to put in the moulds to harden. Serve with whipped cream, and a whole marron glacé on top of each portion.

Plombière aux fruits. Prepare in the same manner as for plombière aux marrons, but use chopped mixed glacé fruit instead of the marrons.

166

JUNE 11

BREAKFAST   LUNCHEON
 Sliced fresh figs with cream   Cantaloupe
 Scrambled eggs with bacon   Eggs au fondu
 Buttered toast   Broiled squab on toast
 Coffee   Julienne potatoes
     Cold asparagus, mustard sauce
     Oregon cream cheese with crackers
     Demi tasse
  DINNER
   Cream of artichokes
   Ripe olives
   Fillet of flounder, Piombino
   Sweetbreads braisé, Montebello
   Soufflé potatoes
   Roast chicken, au jus
   Escarole and chicory salad
   Soufflé glacé aux fraises
   Assorted cakes
   Coffee

Eggs au fondu. Poached eggs on toast, covered with Welsh rabbit. Serve hot.

Cream of artichokes. Make three quarts of very light stock veal or chicken broth, strain and add to it four whole artichokes. Boil until the artichokes are soft, then remove and separate the bottoms from the leaves, cut the bottoms in small squares, and place in soup tureen. Then pass the leaves through a fine sieve, and put back in the broth. Melt three ounces of butter in a casserole, add three spoonfuls of flour, heat through, add the broth and boil for ten minutes. Then add a pint of thick cream, bring to a boil, season well with salt and pepper, and strain over the cut-up artichoke bottoms in the tureen.

Fillet of flounder, Piombino. Cut four fillets from one large flounder, place in a buttered pan, season with salt and pepper, add a glassful of claret and one-half cup of water, cover with buttered paper, put in oven and bake until done. Then place the fish on a platter. Make a sauce Génoise from the head and bones of the flounder, add the tail of a lobster cut Julienne style, and four heads of fresh mushrooms cut in the same manner and sautéed in butter. Pour the sauce over the fish. If fresh mushrooms are not available canned ones may be used.

Sweetbreads braisé, Montebello. Put some braised sweetbreads on a platter with their own gravy, and garnish with artichoke bottoms filled with purée of fresh mushrooms. Serve sauce Béarnaise separate; or poured over the sweetbreads, as desired.

Soufflé glacé aux fraises. Mix one pint of whipped cream, one-half pint of fresh strawberry juice, the yolks of four eggs beaten lightly, and four ounces of powdered sugar. Whip separately the whites of five eggs, and add to the mixture. Put in paper cases, and freeze. Serve with a dot of whipped cream on top, and a nice large fresh strawberry on top of the cream.

Soufflé glacé with raspberries. Prepare in the same manner as soufflé glacé aux fraises, but substitute raspberries for the strawberries.

167

JUNE 12

BREAKFAST   LUNCHEON
 Preserved pears   Carciofini
 Griddle cakes with honey   Écrevisses en buisson
 Coffee   Braised beef
     Noodles
     French pastry
     Coffee
  DINNER
   Consommé Ditalini
   Fillet of sole, St. Nazaire
   Leg of mutton, currant jelly
   String beans
   Green corn
   Hashed potatoes in cream
   Field salad
   Apricot pie
   Coffee

Braised beef. Have the butcher cut an eight pound piece of rump or brisket of beef. Season with salt and pepper, and rub with a small piece of garlic. Melt in a pot about two ounces of butter, and when hot add the beef and roast on top of the range until it is brown on all sides. Then remove the beef, add one ounce of fresh butter to the gravy already in the pot, and when hot add two large spoonfuls of flour, and allow it to brown. Then add three pints of water, bring to a boil, and then put in the beef again. Add two calf's feet, one onion, one carrot, a large bouquet garni, four chopped tomatoes, salt, and a spoonful of whole black peppers. When boiling season well, cover, and put in oven. It will require from three to four hours to become well done. Then remove the beef to a platter, and reduce the sauce one-half. Taste to see if more seasoning is required, and then strain. Pour some of the sauce over the beef, and serve the remainder in a sauceboat. Garnish the beef with the carrot that was cooked with it. Cut the carrot in thin slices.

Larded rump of beef. Lard a piece of rump of beef, and then prepare in the same manner as braised beef.

Fillet of sole, St. Nazaire. Cook four fillets of Sole à la Normande, and garnish with a dozen fried oysters.

Currant jelly. Strip the currants from their stems, and wash them. Put them on to cook, and when they become hot mash them. Boil for twenty-five minutes, then pour into jelly bag and let them drip without squeezing. Measure the juice and return it to the kettle. After it has boiled about ten minutes add heated sugar, allowing a pound of sugar to a pint of juice. Cook until it jells when a little is poured on a saucer. Pour into moulds, and seal when cold.

168

JUNE 13

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Poached eggs, Colbert
 Broiled veal kidneys, English style  Ombrelle d'Ostende
 Baked potato   Potato croquettes
 Rolls   Celery Victor
 Coffee   Compote of pineapple
     Sponge cake
     Demi tasse
  DINNER
   Potage Arlequin
   Ripe California olives
   Pompano, Vatel
   Chicken sauté, Archiduc
   Duchesse potatoes
   Jets de houblons
   Chiffonnade salad
   Peach ice cream
   Assorted cakes
   Coffee

Broiled veal kidneys, English style. Leave a little fat on two veal kidneys, split them, season with salt and pepper, and sprinkle with a tablespoonful of dry English mustard. Then sprinkle with olive oil, and broil. When done place them on four pieces of dry toast. Mix two ounces of butter with the juice of a lemon, one tablespoonful of Worcestershire sauce, a little salt, pepper, grated nutmeg, chopped parsley, and one spoonful of meat extract. Mix well, and pour over the kidneys. Garnish with watercress.

Poached eggs, Colbert. Put some poached eggs on toast, and cover with sauce Colbert.

Ombrelle d'Ostende. Put four pieces of toast on a platter and place on each a large broiled fresh mushroom, head down. Put two broiled oysters on top of the mushrooms, pour maître d'hôtel sauce over them, and lay two strips of broiled bacon across the top of each. Garnish with parsley in branches and quartered lemons.

Compote of pineapple. Pare and core a pineapple, and cut in slices. Make a syrup with one-half pound of sugar and half a pint of water, and stew the pineapple in it until tender, and the syrup is clear. Serve cold, with a few drops of kirschwasser or maraschino sprinkled over it, and a little of its syrup.

Potage Arlequin. Slice two carrots, two beets, two turnips, and add a pound of shelled new peas. Put all in a casserole, cover with two quarts of water, season with salt, add about three pounds of cut-up veal bones, bring to a boil, and skim. Then cover, and cook until soft. Remove the veal bones, and strain the remainder through a fine sieve. Then return to casserole, and if too thick add a little bouillon, chicken broth or stock. Bring to a boil, season with salt and pepper, and stir in three ounces of sweet butter. Serve with bread cut in small squares and fried in butter.

Pompano, Vatel. Use four whole California pompano; or the four fillets from one Florida fish. Put them in a buttered sauté pan, season with salt and pepper, add one-half glass of stock and the juice of a lemon, and cook in oven until done. Then place the fish on a platter. Bring one-half pint of tomato sauce to a boil, add one-half pint of cream sauce, one spoonful of chopped truffles, season well with salt and pepper, and pour over the fish.

169

JUNE 14

BREAKFAST   LUNCHEON
 Raspberries with cream   Half of grapefruit with cherries
 Scrambled eggs with cheese   Baked beans, Boston style
 Rolls   Brown bread
 Oolong tea   Beignets soufflés
     Coffee
  DINNER
   Little Neck clams on half shell
   Consommé Ab-del-cader
   Aiguillettes of turbot, Bayard
   Roast sirloin of beef, fermière
   Lettuce salad
   Soufflé glacé, St. Francis
   Assorted cakes
   Coffee

Scrambled eggs with cheese. Mix ten eggs with one-half cup of cream, and one-half cup of grated Parmesan or Swiss cheese; season with salt and pepper to taste. Melt two ounces of butter in a casserole, add the eggs, and scramble.

Beignets soufflés. One pint of water, one-quarter pound of butter, one-half pound of flour, nine eggs, and a pinch of salt. Put the butter and salt in the water and bring to a boil. Stir in the flour with a wooden spoon, and work well until it is a smooth paste. Remove from the fire and work in the eggs, one by one. Form in the size of a walnut, and drop into hot lard with a soupspoon, and fry until well browned. The fritters will turn by themselves while frying. When done roll in powdered sugar to which has been added a little cinnamon, and serve on a napkin.

Consommé Ab-del-cader. Cut some carrots and turnips in half-moon shape, and boil in salted water. Cut some royal in the same shape. Also have some profiteroles. Put equal quantities of each in hot consommé, and also one poached yolk of an egg for each person. Have the consommé well seasoned.

Aiguillettes of turbot, Bayard. Cut four fillets of turbot lengthwise, and about four inches long and two inches wide. Place in a buttered pan, season with salt and white pepper, add one-half glass of white wine and one-half cup of fish stock, or water; cover with buttered paper, and cook in oven for ten minutes. Then place the fish on a platter, reduce the broth until nearly dry, add a pint of lobster sauce to which has been added the tail of a lobster, six heads of French canned mushrooms, and two truffles, all cut Julienne style. Pour the sauce over the fish before serving.

Roast sirloin of beef, fermière. Roast sirloin of beef, sauce Madère, garnished with string beans in butter, carrots in butter, and château potatoes.

Chicken sauté, Archiduc. Joint a chicken, and season with salt and pepper. Melt two ounces of butter in a sauté pan; when hot add the chicken and sauté for five minutes. Then add two sliced green peppers, and sauté until the chicken is done. Then place the chicken on a platter, and add another ounce of butter to the sauté pan. When the butter is nice and brown pour the gravy over the chicken, sprinkle with chopped parsley, and garnish with lemons cut in half.

170

JUNE 15

BREAKFAST   LUNCHEON
 Sliced peaches with cream   Poached eggs à la Reine
 Ham and eggs   Cold sirloin of beef
 Rolls   Rachel salad
 Coffee   Baked apple roll
     Coffee
  DINNER
   Cabbage soup, Normande
   Radishes
   Salmon steak, Hongroise
   Roast chicken
   Fresh asparagus, Hollandaise
   Georgette potatoes
   Chicory salad
   Vanilla ice cream
   Bouchettes
   Demi tasse

Rachel salad. Cut some artichoke bottoms, boiled celery, potatoes and asparagus tips, and two truffles, in Julienne shape. Arrange the vegetables in a salad bowl in bouquets, place the truffles in the center, and pour some French dressing over all.

Baked apple roll. Roll out one pound of puff paste until it is about one-eighth inch thick. Spread with chopped apples mixed with a little powdered sugar and powdered allspice. Wet the edges of the paste with water and roll up in the form of a big stick. Put in a pan, wash the top with beaten eggs, and bake in a rather hot oven. When done cut in slices, and serve with hard and brandy sauces. Plain cream may be served separate.

Baked apricot roll, blackberry roll, huckleberry roll, or loganberry roll. Prepare in the same manner as apple roll, using the fruit desired.

Cabbage soup, Normande. Separate the outside leaves and the core of a head of cabbage. Put both the leaves and core in a casserole with five pounds of beef bones, one onion, one carrot, a bouquet garni, and a handful of salt. Bring to a boil, season, and boil for two and one-half hours. Slice the rest of the cabbage very thin, place in another casserole, add three ounces of butter, and fry until the moisture is out. Then drain off the butter, and strain the beef and cabbage broth over it. Let it boil slowly for an hour. Season with salt and pepper, and add some bread crust cut in small squares and fried in butter.

Salmon steak, Hongroise. Cut two slices of salmon one and one-half inches thick; season with salt and pepper, roll in oil, and broil on both sides until colored. Then place on a platter, put two ounces of butter on top, and put in oven to finish cooking. When done place on a platter and cover with tomato sauce to which a tablespoonful of paprika has been added.

Bouchettes. Make a mixture as for lady fingers. Put it into a pastry bag, and press out on paper in dots the size of a "quarter." Bake in a moderate oven. Allow to become cold, spread some jam or marmalade on the bottom of one and press another one on the jam, making a ball, and so on. Coat them with a white or pink icing.

Chocolate bouchettes. Make as above, coat with chocolate icing.

Coffee bouchettes. Make as above, coat with coffee icing.

171

JUNE 16

BREAKFAST   LUNCHEON
 Sliced figs with cream   Grapefruit en suprême
 Boiled salt mackerel   Shirred eggs, Antoine
 Baked potatoes   Hamburg steak
 Rolls   Lorraine potatoes
 Coffee   Field salad
     Vanilla blanc mange
     Assorted cakes
     Coffee
  DINNER
   Consommé Andalouse
   Queen olives
   Frogs' legs, sauté à sec
   Filet mignon, Athénienne
   Potatoes au gratin
   Sliced cucumbers and tomatoes
   Plombière aux marrons
   Lady fingers
   Coffee

Shirred eggs, Antoine. Plain shirred eggs with broiled strips of bacon on top.

Vanilla blanc mange. One pint of milk, one pint of cream, six ounces of sugar, one ounce of gelatine, and one-half of a vanilla bean. Soak the gelatine in cold water. Put the milk and the vanilla bean on the fire together and let them come nearly to a boil. Then remove from the fire, add the soaked gelatine, and work with a wooden spoon until melted. Strain, and allow to become nearly cold. Then add the cream, and beat, on ice, until it begins to thicken. Then put in moulds and set in ice box for one hour. Turn out of moulds to serve.

Chocolate blanc mange. Use two ounces of chocolate instead of vanilla bean.

Coffee blanc mange. Use a cup of strong coffee instead of vanilla bean.

Blanc mange aux fruits. Make a vanilla blanc mange, and just before putting in moulds mix in one-quarter pound of chopped candied fruits.

Blanc mange aux liqueurs. Add to a vanilla blanc mange a glass of liqueur, such as maraschino, kirschwasser, kummel, rum, or other liqueur. Add the liqueur just before putting into the mould.

Consommé Andalouse. To consommé vermicelli, add just before serving, one peeled raw tomato cut in very small squares.

Filet mignon, Athénienne. Season four small fillets of beef with salt and pepper, broil or sauté them, and serve on a piece of toast with a slice of broiled ham on top. Cover with sauce Hussarde, and garnish with peas in butter.

Sauce Hussarde. Bring to a boil one pint of sauce Madère, or brown gravy; add one-half cup of fresh bread crumbs and boil for two minutes. Then add one ounce of good butter, a little chopped parsley, salt and Cayenne pepper.

172

JUNE 17

BREAKFAST   LUNCHEON
 Baked apples with cream   Poached eggs, Blanchard
 Oatmeal   Spring lamb tenderloin, Thomas
 Dry toast   Lettuce salad
 Coffee   Sliced fruit with whipped cream
     Cakes
     Coffee
  DINNER
   Cream of parsnips
   Ripe olives
   Fillet of bass, Argentina
   Roast duckling, apple sauce
   Green corn
   Cauliflower, Hollandaise
   Romaine salad, Roquefort dressing
   Raspberry water ice
   Assorted cakes
   Coffee

Poached eggs, Blanchard. Cut two English muffins in half, toast them, and lay a slice of broiled ham on each. Put a poached egg on top of the ham, and cover with cream sauce.

Cream of parsnips, II. Put three pounds of veal bones in a casserole, add three quarts of water and a handful of salt, bring to a boil, and skim. Then add six sliced parsnips and a bouquet garni, and boil for an hour; then remove the bones and the bouquet. Put three ounces of butter in another vessel, heat, then add three spoonfuls of flour, and when hot add the broth and parsnips. Boil for half an hour, then strain through a fine sieve, put back in the casserole, season with salt and pepper, and add a pint of boiling cream.

Fillet of bass, Argentina. Put two ounces of butter in a casserole, add a sliced onion and a sliced carrot, and simmer until done. Then add a can of sliced French mushrooms, one-half can of sliced pimentos, four peeled and sliced tomatoes, one cupful of tomato sauce, and a little salt and pepper. Boil for ten minutes. Place four fillets of bass in a buttered pan, season with salt and pepper, cover with the above sauce, and bake in oven until done. Serve the fish from a platter with the sauce over it.

Cranberry jelly. To three quarts of cranberries add two pounds of granulated sugar and one quart of water. Cook thoroughly, and force through a fine sieve. Cook the juice for fifteen minutes, and then pour into individual moulds.

Crab apple jelly, and marmalade. To eight quarts of crab apples add three quarts of water. Boil slowly for an hour, adding more water to make up for evaporation. Strain through a flannel bag, but do not squeeze. Measure the juice and add an equal amount of sugar. Boil for twenty minutes, pour into glasses, and seal when cold. Make a marmalade of the remainder of the apples left in the bag, by pressing through a sieve, and then adding an equal amount of cane sugar. Cook until well done. Flavor with lemon or cinnamon.

Apricot and peach marmalade. Cut some firm ripe apricots in half and 173 remove the stones. Add a few spoonfuls of water and cook until soft. Strain through a sieve, and add three-quarters of a pound of cane sugar to every pound of fruit. Crack some of the stones and add the kernels to the fruit. Continue to stir and cook until it thickens. Then pour immediately into hot glasses. Allow to become thoroughly cold before covering. Peach marmalade may be prepared in the same manner.

Brandied cherries. Select some fine Queen Anne cherries and cut off about half of the stem with scissors. Arrange the cherries in glass jars or bottles. Melt two and one-half pounds of granulated cane sugar with a very little water, being very careful not to let it scorch. Remove from the fire and add half a vanilla bean, then add slowly one gallon of brandy. When cold pour over the cherries, seal well, and keep in a cool place.

Brandied peaches. Rub some sound white peaches with a crash towel to remove the down. Prick all over with a needle, drop in cold water, drain, put in a kettle, cover with fresh cold water, and add a small piece of alum the size of a hazelnut. Place over a fire, stir occasionally, and as they float to the surface of the liquid take them out and place in a pan of cold water. Drain, and arrange in quart glass jars. Pour over brandy enough to cover the peaches.

Seal and put away in a cool place, and let stand for two weeks. Then drain off brandy into a kettle, and allow three pounds of sugar to each gallon of brandy. Stir well to melt the sugar. Pour this over the peaches, seal hermetically, and put away in a cool place.

Preserved cherries. To each pound of stoned cherries allow one pound of granulated cane sugar. Crack some of the stones and tie the kernels in a piece of gauze, so they may be removed after the boiling. Then put all in a preserving kettle, boil, and skim, until the syrup is clear. Then put the cherries in jars; boil the syrup a little longer, and pour over the fruit.

Preserved green gage plums. Use a pound of sugar for each pound of plums. Have the fruit clean and dry, and prick all over to keep the skins from breaking. Melt the sugar with as little water as possible, and when boiling add the plums, a layer at a time. Boil for a few minutes, then lift out with a skimmer and place singly on a dish to cool. Continue in this way until the plums are removed. When the last layer is finished return the first ones cooked to the kettle, and continue in reverse order, and boil until transparent. Then take out and arrange closely in glass jars. When all are in the jars pour the hot syrup over them, and seal.

174

JUNE 18

BREAKFAST   LUNCHEON
 Stewed prunes   Hors d'oeuvres variés
 Boiled eggs   Pompano sauté, meunière
 Rolls   Cold duckling and ham
 Coffee   Orloff salad
     Camembert cheese
     Coffee
  DINNER
   Consommé Irma
   Lyon sausage
   Fillet of sole, Talleyrand
   Saddle of lamb, Souvaroff
   String beans in butter
   Mashed potatoes
   Chiffonnade salad
   Angel cake
   Demi tasse

Orloff salad. Cut out the flesh from two cantaloupes and cut in one-half inch squares. Arrange in a circle in a salad bowl, and in the center put four buttons of artichokes cut in the same manner. Pour one-half cup of French dressing over all.

Consommé Irma. Boil one calf's brains, cut in small squares, and add to a quart of well-seasoned consommé.

Fillet of sole, Talleyrand. Lay four fillets of sole flat on the table and spread with fish force meat (Feb. 11), and sprinkle with a little chopped truffles. On top of each lay another thin fillet, season well with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming lard for about ten minutes. Serve on a napkin garnished with parsley in branches and quartered lemons; and with Tartar sauce separate.

Saddle of lamb, Souvaroff. Roast a saddle of lamb, place on a platter, and garnish with a canful of cèpes sauté, and raw horseradish root shaved or scraped with a knife. Cover with brown gravy made from the lamb gravy.

Angel cake, or angel food. One pint of whites of eggs (it will require about sixteen), one pound of sugar, ten ounces of flour sifted with one-half teaspoonful of cream of tartar, and the flavor desired. Beat or whip the whites of eggs very stiff, then gradually put in the sugar and vanilla, lemon or orange flavor; and finally stir in the flour. Put in mould and bake in a very slow oven. When cold glacé with white icing.

175

JUNE 19

BREAKFAST   LUNCHEON
 Stewed rhubarb   Eggs, Oudinot
 Broiled honeycomb tripe   Fried smelts, Tartar sauce
 Saratoga chips   Paprika schnitzel
 Rolls   Boiled rice
 Coffee   Baked apricot roll
     Demi tasse
  DINNER
   Potage paysanne
   Aiguillettes of flounder, Rochefoucault
   Roast squab chicken
   Artichokes, sauce mousseline
   Carrots, Vichy
   Potato croquettes
   Alligator pear salad
   Blackberry pie
   Coffee

Eggs, Oudinot. Cut four hard-boiled eggs in two lengthwise. Take out the yolks and put in a salad bowl, add one-half cup of fresh bread crumbs, one raw egg yolk, and season with salt, pepper, and a little chopped parsley. Mix well, and then stuff the whites of eggs. Place on a buttered dish, cover with cream sauce, sprinkle with grated cheese, put small bits of butter all over the top, and bake in oven until brown.

Potage paysanne. Cut a carrot, white turnip, parsnip, and a small head of green cabbage in round slices the size of a silver half dollar. Put in a casserole with three ounces of butter, salt and a pinch of sugar. Cover casserole and put in oven and simmer until vegetables are done. Be careful not to burn, and when turning do not break the vegetables. When the vegetables are cooked add two quarts of bouillon, stock, or chicken or beef broth, and cook for half an hour. Before serving add chopped chervil, and season with salt and pepper.

Aiguillettes of flounder, Rochefoucault. Place four flat fillets of flounder in a buttered pan, lay some sliced lobster on top, season with salt and pepper, add one-half glass of white wine and one-half glass of water, cover with buttered paper, and put in oven for ten minutes. Then remove the fillets to a platter. Reduce the broth, add one pint of white wine sauce, and strain. To the sauce add one-half can of French mushrooms sliced, and two sliced truffles. Pour the sauce over the fish.

Pompano, Bâtelière. Roll four small California pompano in flour, and season with salt and pepper. Put three ounces of butter in a frying pan, heat, add the fish, and sauté until nice and brown. Then put the fish on a platter; and in the pan put two ounces of butter, heat until the color of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and garnish with two lemons cut in half.

176

JUNE 20

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Poached eggs, Bombay
 Waffles, special, with maple syrup  Imported Frankfort sausages
 Coffee   Potato salad
     Brie cheese with crackers
     Coffee
  DINNER
   Consommé Valencienne
   Carciofini        Queen olives
   Frogs' legs, sauté, Dilloise
   Porterhouse steak, Jolly
   Fresh Lima beans
   Julienne potatoes
   Endives salad
   Chocolate and coffee bouchettes
   Demi tasse

Waffles, special. One-half pound of flour, one teaspoonful of baking powder, one spoonful of sugar, one ounce of melted butter, one-half pint of milk, one pinch of salt, three yolks and three whites of eggs. Mix the baking powder with the flour, then add the sugar, salt, yolks of eggs, butter and milk, and make a batter that should not be too stiff and hard. Beat the whites of eggs very hard, add to the batter, and mix well. Bake in a well-greased hot iron. (If possible use sour milk.)

Poached eggs, Bombay. Put some boiled rice on a platter, lay four poached eggs on top, and cover with curry sauce.

Consommé Valencienne. Boil one-half pound of rice in salted water, cool; and serve in one quart of hot and well-seasoned consommé. Before serving add some small leaves of chervil, which should be specially selected. Grated Swiss cheese should be served separate.

Frogs' legs, Dilloise. Cut two dozen frogs' legs in two, season with salt and pepper, put in sauté pan with one ounce of butter, and two ounces of bacon cut in small squares. Fry for a few minutes until the bacon is nearly crisp, then add the legs, and simmer for five minutes. Then add one pint of tomato sauce and boil for ten minutes, very slowly. Add a few dashes of Tabasco sauce, and season well.

Porterhouse steak, Jolly. Get from the butcher a nice porterhouse steak, about four pounds in weight. Season with salt and pepper, roll in oil, and broil. When done place on a platter, and cover with sauce Bordelaise with beef marrow. Place a dozen heads of broiled fresh mushrooms on top, and sprinkle with chopped parsley.

177

JUNE 21

BREAKFAST   LUNCHEON
 Cantaloupe   Antipasto
 Boiled eggs   Shirred eggs, Amiral
 Buttered toast   Broiled pig's feet, Chili sauce
 Uncolored Japan tea   String bean salad
     Italian meringue, with whipped cream
     Coffee
  DINNER
   Little Neck clams on half shell
   Purée of cucumber soup
   Pompano sauté, Bâtelière
   Rissolées potatoes
   Roast chicken
   Peas à la Française
   Lettuce salad
   Raspberry shortcake with plain cream
   Coffee

Shirred eggs, Amiral. Put two eggs in a buttered shirred egg dish and cook. When nearly done put on top a spoonful of white wine sauce with a little chopped lobster, mushrooms and truffles in it. Finish cooking, and season well with salt and pepper.

Purée of cucumbers. Peel four cucumbers, and cut in slices. Put them in a casserole with two quarts of cold water, season with salt, and bring to a boil. Then drain off the water, cool in cold fresh water, and drain again. Put three ounces of butter in a casserole, add the cucumbers, cover, and simmer in the oven for thirty minutes. Then remove from oven, set on top of range, add three spoonfuls of flour, simmer, then add one quart of boiling milk and one quart of chicken broth, and boil for twenty minutes. Strain through a fine sieve, put back in casserole, season with salt, pepper and a pinch of sugar, add two ounces of sweet butter and a cupful of heated cream. When butter is melted add some bread that has been cut in small squares and fried in butter, and serve.

Italian meringue. Put one pound of sugar and one gill of water into a copper kettle (copper inside and out) and cook to a blow. (See below). Beat six whites of eggs very hard and dry, and then pour into the cooked sugar, stirring constantly, and beat well until cold. It will then be a very smooth meringue paste, which can be used for meringue with whipped cream, or sherbet, or to make small fancy cakes, or for use in decorating cakes, pies, tarts, etc.

How to cook sugar to a blow. Dissolve one pound of sugar in one gill of water, and put on fire to cook. After about five minutes of good boiling dip a skimmer into it and remove immediately. Let the syrup drain a little, and then blow through. If small air bubbles fly out the sugar is cooked to a blow. If no air bubbles fly continue cooking until they do. It may possibly require some time to get it right.

Peas à la Française. In a casserole put two ounces of butter and a head of lettuce sliced very fine. Simmer for five minutes, then add two pounds of shelled peas, six small raw French carrots and one dozen raw fresh asparagus tips. Season with salt and a pinch of sugar, add one pint of chicken broth, cover, and simmer for one hour. Serve with fresh-chopped chervil on top.

178

JUNE 22

BREAKFAST   LUNCHEON
 Baked pears   Canapé Riga
 Bacon and eggs   Sweetbreads, Lavalière
 Rolls   Cold roast beef
 Coffee   Field salad
     Lemon water ice
     Langues de chat
     Demi tasse
  DINNER
   Consommé Allemande
   California ripe olives
   Perch au bleu
   Potatoes nature
   Larded tenderloin of beef, Vigo
   String beans in butter
   Green corn on cob
   Lettuce salad, Russian dressing
   Chocolate blanc mange
   Assorted cakes        Coffee

Baked pears. Core one dozen pears, but leave the stems on. Put in a pan with half a pint of water and half a pound of sugar, and bake in medium hot oven until soft. Serve either hot or cold, with sauce separate.

Baked peaches. Prick one dozen peaches all over with a fork, and set them close together in a pan. Sprinkle with one-quarter pound of granulated sugar, and add just water enough to cover the bottom of the pan. Bake until soft. Serve cream separate.

Sweetbreads, Lavalière. Prepare some sweetbreads braisé, place on a platter, garnish with peas in butter, and onions glacés. In the gravy put pieces of parboiled salt pork cut in small dices, and cook for ten minutes. Pour over the sweetbreads.

Consommé Allemande. Mix in a bowl three-quarters of a cupful of sifted flour, one-quarter of a cupful of milk, two whole eggs, and a little salt. Let it run through a colander into three pints of boiling consommé, and boil for five minutes.

Consommé Xavier. Same as Consommé Allemande, with the addition of a little chopped chervil just before serving.

Perch au bleu. Put four fresh-killed perch on a platter, and pour a glassful of white wine vinegar over them. Put in a fish kettle on the fire, some water, a handful of salt; and one sliced onion, one carrot, a bay leaf, clove and parsley tied in a bouquet. Boil for five minutes, then add the fish and vinegar, bring to a boil, and then set on side of the range for fifteen minutes. Serve on a napkin garnished with small boiled potatoes, parsley in branches, and lemons cut in half. Serve Hollandaise sauce separate.

Larded tenderloin of beef, Vigo. Lard and roast the tenderloin as given elsewhere. Serve on a platter garnished with stuffed tomatoes, Créole. Cover with its own brown gravy.

Stuffed tomatoes, Créole. Make a rice Créole (Dec. 23). Peel four sliced tomatoes, scoop out the insides, season with salt and pepper both inside and out, and fill with the rice. Place on a buttered pan, put a small piece of butter on top of each, and bake in oven for ten minutes, or until the tomatoes are soft. Test with your finger. Serve with tomato sauce around them; or use as a garnish for entrées.

179

JUNE 23

BREAKFAST   LUNCHEON
 Fresh raspberries with cream   Eggs, Basque
 Omelet with potatoes   Frogs' legs, Tartar sauce
 Rolls   Broiled chicken on toast
 Coffee   Soufflé potatoes
     Cold artichokes, vinaigrette
     Peach compote
     Honey cake
     Coffee
  DINNER
   Potage Mongol
   Radishes
   Planked shad and roe
   Roast loin of veal, au jus
   Carrots, Vichy
   Flageolets in butter
   Endives salad
   German almond strips
   Demi tasse

Omelet with potatoes. Use left-over cold baked or boiled potatoes. Chop up a cupful and put in an omelet pan with two ounces of butter and fry until golden yellow. Season with salt and pepper, and then add a dozen beaten and seasoned eggs. Cook the omelet in the usual manner.

Eggs, Basque. Put in very hot swimming fat four whole large green peppers, and fry for one minute. Then take out and remove the skin, cut the bottoms off, take out the seeds, and place each pepper in a buttered cup, with the open end up. Then crack an egg in each pepper, season with salt, and place the cups in a pan in a little water, and put in oven to bake. Put some boiled rice on a platter and turn out the peppers with eggs on top, so they will look like stuffed green peppers. Pour some brown meat gravy, or tomato sauce, or cream sauce, around them.

Roast loin of veal, au jus. See veal kidney roast, Dec. 20.

Russian dressing, for salads. Mix in a large bowl one cup of mayonnaise sauce, three soupspoonfuls of French dressing, two soupspoonfuls of Chili sauce, two soupspoonfuls of chopped pimentos, one soupspoonful of chopped green olives, one teaspoonful of Worcestershire sauce, and season with salt and pepper, if necessary.

Peach compote. Peel a dozen peaches and place them in a sauce pan, add a quart of water, one-half pound of sugar, and one-half of a vanilla bean. Boil slowly until soft. Strain off the syrup, return to the fire, and reduce one-half. Pour the syrup over the peaches, and serve when cold. The peaches may be prepared whole, or cut in half.

Fruit compotes. Apple, nectarine, apricot, prune or plum compote may be prepared in the same manner as peach compote.

Langue de chat, I. Work a quarter pound of butter with a quarter pound of sugar until creamy. Then add four eggs, one by one, and keep on working until very smooth. Add a few drops of vanilla extract and a quarter pound of flour, and mix lightly. Put into a pastry bag and dress on a buttered pan 180 in the shape of small thin lady fingers. Bake for a few minutes in a rather hot oven.

II. One-quarter pound of sugar, one-quarter pound of butter, one-quarter pound of flour, the whites of three eggs, and a little vanilla flavor. Mix the sugar and butter until creamy; add the whites of eggs that have been well whipped to snow; add the flour and flavoring, and mix lightly. Dress on buttered pan like lady fingers, but smaller. Bake and remove from pan while hot.

German almond strips. One-half pound of sugar, one-half pound of butter, ten ounces of flour, three eggs, one-half pound of ground almonds, and the grated rind of a lemon. Work the sugar with the butter until creamy, add the lemon rind, and work in the egg. Then add the flour and almonds, and mix lightly. Set in the ice box for an hour to harden. Then roll out in thin sheets and cut in strips two inches long and one-half inch wide. Wash the tops with egg, sprinkle with chopped almonds, put on a pan and bake in a moderate oven.

Honey cake. One-half pound of honey, seven ounces of brown sugar, one pony of water, one-half teaspoonful of soda, six ounces of finely-chopped almonds, one pinch of cloves and allspice, three-quarters of a pound of flour, and two ounces of lemon and orange peel chopped fine. Boil the sugar, honey and water; then take off the fire and allow to cool to blood heat; then mix in the flour, spices, and the soda dissolved in a little water; then add the almonds and the peel. Roll out about one-half inch thick, and cut in small cakes about one inch by three; and bake in a moderate oven. When done glacé with a very thin icing.

181

JUNE 24

BREAKFAST   LUNCHEON
 Apricot marmalade   Cold poached eggs, à l'estragon
 Buckwheat cakes   Sand dabs, meunière
 Breakfast sausages   German huckleberry cake
 Rolls   American dairy cheese
 Coffee   Coffee
  DINNER
   Consommé Créole
   Salt codfish, Biscayenne
   Braised sweetbreads, sauce Soubise
   Roast squab
   Boiled onions
   Broiled fresh mushrooms
   Château potatoes
   Lettuce and grapefruit salad
   Baked blackberry roll
   Coffee

Cold poached eggs, à l'estragon. Select four nice lettuce leaves and place a cold poached egg on each. Cover with sauce mayonnaise, and lay four leaves of tarragon crosswise over each egg.

German huckleberry cake. Line a cake pan, that will hold enough for six persons, with thin dough. (See dough for German cake). Fill with cleaned huckleberries, sprinkle on a handful of sugar mixed with a little powdered cinnamon, and bake. Then mix one-quarter pound of sugar with one pint of milk and three eggs, and strain. Pour this over the cake when it is nearly done, and set back in oven for a few minutes until the custard is set. When cold dust with powdered sugar.

Consommé Créole. Peel and cut in small squares, two raw tomatoes, and add to a quart of boiling consommé. Also add a cupful of boiled rice, and season with a little Cayenne pepper.

Salt codfish, Biscayenne. Soak two pounds of salted codfish in cold water over night. Then drain off the water. Heat two tablespoonfuls of olive oil in a casserole, add six shallots chopped very fine, and allow them to become warmed through, but not colored. Then add six pieces of chopped garlic and half of the codfish. On top of the codfish lay two raw potatoes that have been sliced very thin, season with salt, lay two peeled and sliced tomatoes on top of the potatoes, then add the remainder of the codfish, and half a cup of water, cover, and cook in the oven for an hour. Fresh codfish may be used if desired, with the addition of a little more salt.

Braised sweetbreads, sauce Soubise. Braise the sweetbreads in the usual manner. Put some sauce Soubise on a platter, lay the sweetbreads on top, and garnish with fleurons.

182

JUNE 25

BREAKFAST   LUNCHEON
 Sliced peaches with cream   Cendrillon salad
 Boiled eggs   Small tenderloin steak, Marseillaise
 Dry toast   Gnocchis à la Romaine
 English breakfast tea   Camembert cheese and crackers
     Coffee
  DINNER
   Cream Countess
   Salami sausage        Radishes
   Fillet of kingfish, Ubsala
   Roast tame duck, apple sauce
   Carrots and peas in cream
   German fried potatoes
   Escarole salad
   Plombière aux fruits
   Assorted cakes
   Demi tasse

Salad Cendrillon. Scoop out four cold baked potatoes, fill with Russian salad, and serve on a napkin, garnished with parsley in branches and canapés of anchovies.

Small tenderloin steak, Marseillaise. Chop six shallots and two pieces of garlic, and simmer in two ounces of butter. Then add a peeled tomato cut in small squares, and six chopped anchovies, and simmer for twenty minutes. Then add two cups of brown gravy (sauce Madère), boil for two minutes, add two ounces of butter, stir until melted, and season with salt and Cayenne pepper to taste.

Gnocchis à la Romaine. Put three-quarters of a pound of farina in one quart of boiling milk, and boil slowly for fifteen minutes. Then remove from the fire and bind with the yolks of six eggs and a half cup of cream. Season with salt and white pepper, and set to cool. Then cut in one and one-half inch squares, or in other desired shapes; place on a buttered pan, or deep dish, or individual shirred egg dish; sprinkle with grated Parmesan cheese, put small bits of butter on top, and bake in oven until brown.

Gnocchis au gratin. Same as above, except pour sour cream over them, sprinkle with cheese, add butter on top, and bake until brown.

Cream Countess. Make a cream of asparagus soup, and before serving bind with the yolk of one egg for each person. Color with green spinach coloring.

Kingfish, Ubsala. Put four cleaned kingfish on a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, bouillon or water, and bake in an oven. Then place the fish on a platter, add one pint of white wine sauce to the juice of the fish in the pan, and reduce by boiling to the thickness of a good sauce. Strain over the fish. Garnish with fleurons.

183

JUNE 26

BREAKFAST   LUNCHEON
 Apricot marmalade   Eggs, Céléstine
 Waffles   Fried chicken, Villeroi
 Buttermilk   Flageolet beans
 Coffee   Mashed potato salad
     French pastry
     Demi tasse
  DINNER
   Consommé Magador
   Ripe olives
   Salmon, Concourt
   Fillet of beef sauté, Balzag
   Artichokes, Hollandaise
   Green corn
   Potato croquettes
   Romaine salad, Roquefort dressing
   Blanc mange, aux liqueurs
   Lady fingers
   Coffee

Eggs, Céléstine. Put four pieces of toast on a buttered platter, lay a slice of broiled ham on top of each, and a poached egg on top of each slice of ham. Cover with cream sauce, sprinkle with grated cheese, put a little butter on each, and bake in a hot oven until brown.

Fried chicken, Villeroi. Joint a chicken, season with salt and pepper, roll in flour, then in beaten eggs and fresh bread crumbs. Put one-half cup of melted butter in a pan, heat, and then fry the chicken. Make a pint of sauce Allemande (March 4), add one cup of fresh-boiled new peas, and season well. Put some of the sauce on a platter, lay the chicken on top, and serve the remainder of the sauce in a sauceboat.

Consommé Magador. Wash a stalk of celery and cut in small dices, boil in salted water until soft. Then add to three pints of boiling consommé; season well, and serve with chopped chervil.

Salmon, Concourt. Cut the salmon in slices one inch thick, season with salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil. When done place on a platter, and garnish with parsley in branches and lemons cut in half. Serve sauce Colbert separate.

Fillet of beef sauté, Balzag. Season four small tenderloin steaks with salt and pepper, and sauté in butter. Then place on a platter. Make a pint of sauce Madère, and add to it one dozen small chicken dumplings, one dozen stuffed olives and two sliced truffles. Pour over the fillets.

184

JUNE 27

BREAKFAST   LUNCHEON
 Strawberries with cream   Cold Virginia ham
 Scrambled eggs with chives   Bretonne salad
 Crescents and rolls   Lillian Russell
 Cocoa   Macaroons
     Coffee
  DINNER
   Chicken soup, Brésilienne
   Celery
   Striped bass, Buena Vista
   Chicken fricassee, à l'ancienne
   Asparagus, sauce mousseline
   Pâté de foie gras, à la gelée
   Lettuce salad
   Pancakes, Lieb
   Coffee

Salad Bretonne. Soak one pound of white beans in cold water over night. Then put on fire in two quarts of water, add a little salt, one carrot, one onion, and a bouquet garni. Cover, and boil until soft. Then remove the vegetables, drain off the water, and set the beans in a cool place. When cold put them in a salad bowl, and in the center place two tomatoes peeled and cut in small squares. Sprinkle with one teaspoonful of salt, one-half teaspoonful of fresh-ground black pepper, one-third cup of white wine vinegar, two-thirds of a cup of olive oil, and a little chopped parsley. Some chopped chives may also be added if desired. Mix on the table.

Chicken soup, Brésilienne. One pint of consommé tapioca, one pint of thick consommé brunoise, and the breast of a fowl cut in small squares. Bring to a boil, and serve.

Striped bass, Buena Vista. Put in a wide copper fish pan one cup of olive oil, two sliced onions, two sliced green peppers, and then fry. When done add four cloves of chopped garlic and let it set in the hot oil for a second; then add a pint of claret, one dozen sliced fresh mushrooms, six peeled and sliced tomatoes, and one-half canful of sliced pimentos. Bring to a boil, and then add five pounds of striped bass cut in slices two inches thick. Season with salt, pepper, and a little paprika; cover, and simmer for thirty minutes. Cut eight slices of bread the same thickness as for toasting, and fry in hot oil. Rub the fried bread with a piece of garlic, lay on a deep platter, put the fish on top of the toast, pour sauce over the fish, and sprinkle with chopped parsley.

Chicken fricassée, à l'ancienne. Cut a young roasting chicken in eight pieces, wash well, and put in a pot in one quart of cold water. Season with salt, bring to a boil, and skim. Then add one-half pint of small peeled white onions, one pint of small round raw Parisian potatoes, one pound of parboiled salt pork cut in small dices, and one bouquet garni. Boil until done; then remove the bouquet garni, and take off the fat on top of the broth. Mix in a bowl two spoonfuls of flour and one-half cup of water, and let it run into the boiling fricassee. Boil for five minutes; then bind with the yolks of two eggs and one-half cup of cream. When serving sprinkle with chopped parsley.

185

JUNE 28

BREAKFAST   LUNCHEON
 Crab apple marmalade   Cantaloupe
 Shirred eggs, plain   Omelette Argentine
 Melba toast   Turkey hash, Château de Madrid
 Coffee   Julienne potatoes
     Brie cheese and crackers
     Coffee
  DINNER
   Consommé Bohémienne
   Queen olives and salted almonds
   Baked lobster, Lincoln
   Roast Imperial squab
   Baked potatoes
   Cold artichokes, mustard sauce
   Baked huckleberry roll
   Coffee

Omelette Argentine. Cut one-quarter pound of egg plant in one-half inch squares. Put in omelet pan with one ounce of butter and fry until cooked. Then add eight beaten eggs, season with salt and pepper, and cook in the usual manner. Serve the omelet on a platter with sauce Colbert around it.

Turkey hash, Château de Madrid. Cut the breast of a boiled turkey in small squares. Put in a sauté pan with one pint of thick cream sauce, season with salt and pepper, heat, and fill as many red peppers (pimentos) as possible. Place the filled peppers on a buttered platter, so they will have the appearance of little red caps. Put in the oven and cook for a few minutes. Serve with sauce Créole poured around them.

Consommé Bohémienne. Make three thin pancakes, and when cold cut in Julienne shape. Cut the breast of a boiled fowl also in Julienne shape. Chop a raw peeled tomato; and add all the above with a cup of fresh peas, to three pints of boiling consommé, and serve.

Baked lobster, Lincoln. Boil two lobsters. When cold, cut in two lengthwise, remove the meat, and slice it. Put in a casserole two ounces of butter, and heat; then add two chopped shallots, and two cloves of garlic chopped fine. Heat slightly and then add six sliced fresh mushrooms, and simmer for five minutes. Then add one cup of cream sauce, one teaspoonful of English mustard mixed with one tablespoonful of Worcestershire sauce, and a little chopped parsley and tarragon. Cook for ten minutes, then add the lobster, and season with salt and pepper. Fill the half lobster shells with the mixture, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until well browned. Serve on a napkin, with parsley in branches, and two lemons cut in half.

186

JUNE 29

BREAKFAST   LUNCHEON
 Fresh sliced peaches with cream   Cold fish à la Michels
 Griddle cakes   Lemon pie
 Kidneys sauté, au Madère   Buttermilk
 Rolls   Coffee
 Coffee  
  DINNER
   Little Neck clams
   Sorrel soup, with rice
   Lyon sausages
   Frogs' legs, sauté à sec
   Tournedos, Vaudeville
   Sybil potatoes
   Watercress salad
   Compote of gooseberries
   Assorted cakes
   Coffee

Cold fish à la Michels. Put in a casserole one spoonful of olive oil and a small onion chopped very fine. Fry until yellow, and then add one chopped clove of garlic and a spoonful of flour. Cook this until yellow; then add two and one-half cups of water, season with salt and pepper, and boil for two minutes. Then add about two pounds of any kind of fish cut in pieces about two inches square, and some chopped parsley, and boil for thirty minutes. Put the fish in a deep porcelain dish, pour the sauce over it, and serve when cold.

Sorrel soup with rice. Wash a large handful of sorrel, remove the stems, and slice very thin. Put two ounces of butter and three ounces of rice in a casserole, and heat. Then add the sorrel and simmer for five minutes. Then add two quarts of bouillon, chicken broth or stock, season with salt and pepper, and boil slowly for thirty minutes. When rice is soft it is ready to serve.

Tournedos, Vaudeville. Season four small tenderloin steaks with salt and pepper, and broil; or sauté in pan with butter. When done place on a platter, lay on each a fresh poached egg; and garnish with four stuffed tomatoes, Créole. Cover the tournedos with sauce Madère.

Compote of gooseberries. To each pint of well-cleaned gooseberries add one-half pound of sugar and one gill of water. Cook slowly until the berries are soft.

187

JUNE 30

BREAKFAST   LUNCHEON
 Preserved green gage plums   Clam broth en bellevue
 Boiled eggs   Chicken sauté à sec
 Doughnuts   French fried potatoes
 Rolls   Romaine salad
 Coffee   Sierra cheese and crackers
     Coffee
  DINNER
   Consommé Xavier
   Pim olas
   Boiled salmon steak with peas
   Roast saddle of lamb, mint sauce
   Green corn
   Stewed tomatoes
   Lettuce and grapefruit salad
   Berliner pfannenkuchen
   Coffee

Doughnuts—with baking powder. One pound of flour, one-half ounce baking powder, two ounces of butter, three ounces of sugar, the yolks of four eggs, one whole egg, one-half gill of milk, and the rind of a lemon. Sift the baking powder into the flour. Mix the sugar, butter and eggs; add the milk and flour, and the lemon rind flavoring. Roll out, and cut with a doughnut cutter, and fry in hot lard or butter. Dust with powdered sugar with a little cinnamon in it, before serving.

Doughnuts—with yeast. One pound of flour, one ounce of yeast, two eggs, two ounces of butter, two ounces of sugar, one pinch of salt and the rind and juice of a lemon. Sift the flour into a bowl; add the egg, and the yeast dissolved in a little milk, and one gill of milk; making a medium stiff dough. Cover with a cloth, and allow to rise to double its original volume. It will require about an hour. Then work in the butter, salt, and flavoring, mix well, and let it rise again. Then fold the dough together, roll out to about one-quarter inch thick, cut with a doughnut cutter, allow to rise for half an hour, and fry. Dust with powdered sugar and cinnamon before serving.

Crullers. Use either the baking powder or yeast doughnut dough, cut with a cruller cutter, and fry in the same manner as doughnuts.

Coffee cake dough. One pound of flour, one ounce of yeast, two eggs, two ounces of butter, two ounces of sugar, one pinch of salt, the rind and juice of a lemon, and a little nutmeg. Put the flour into a bowl. Dissolve the yeast in a gill of luke-warm milk, and add to the flour, with the eggs. Work to a medium stiff dough. Cover with a cloth and let it rise to double its original size. Then work in the butter, sugar, salt and lemon flavoring, and mix well. Let it rise again for about an hour; when the dough will be ready to use. This dough is the foundation for all kinds of coffee cake.

Berliner pfannenkuchen. Make a coffee cake dough. Roll out some balls about the size of an egg, flatten them a little and put one-half teaspoonful of any kind of jam on top. Pinch up the dough over the jam. Lay them on a cloth, smooth side up, cover, and allow to raise to nearly double in size. Fry in swimming hot lard or clarified butter. When done dust with granulated sugar and powdered cinnamon.

188

JULY 1

BREAKFAST   LUNCHEON
 Sliced figs with cream   Imperial salad
 Baked beans, Boston style   Broiled lamb chops
 Rolls   Red kidney beans
 Coffee   Soufflé potatoes
     St. Francis cheese, with crackers
     Demi tasse
  DINNER
   Potage St. Marceau
   Fillet of sole, Montmorency
   Sweetbreads braisé, Princess
   Château potatoes
   Roast chicken
   Chiffonnade salad
   Corn starch pudding
   Coffee

Imperial salad. Equal parts of sliced tomatoes, sliced artichoke bottoms, and fresh peas. Put them in a salad bowl, cover with mayonnaise sauce, and lay some sliced truffles on top.

St. Francis cheese. Scrape the skin from three Camembert cheeses, and put in a copper casserole. Add one-quarter pound of good Roquefort cheese, one-half pound of the best table butter, two tablespoonfuls of sifted flour, and one pint of the best cream. Cook until melted, and the whole becomes thick; then strain through cheese cloth. Put in an earthern pot and allow to become cool. The cheese will keep for two weeks if kept in the ice box.

Potage St. Marceau. Mix one quart of purée of split pea soup with one pint of consommé Julienne.

Fillet of sole, Montmorency. Place four fillets of sole in a buttered pan, season with salt and pepper, and lay on each fillet four heads of canned French mushrooms. Cover all with one pint of sauce Italienne, sprinkle with grated cheese, put small bits of butter on top, and bake in oven for fifteen minutes. Then remove from the oven, squeeze the juice of a lemon on top, and sprinkle with chopped parsley. Serve from the pan used in cooking, which may be placed on a platter.

Sweetbreads braisé, Princess. Braise four nice sweetbreads, and place them on fresh artichoke bottoms on a platter. Garnish with boiled cauliflower with a little Béarnaise sauce poured over it; and over the sweetbreads pour the gravy left after braising. Sauté the livers of four chickens in butter, season well with salt and pepper, and lay them around the cauliflower.

Corn starch pudding. One quart of milk, three ounces of corn starch, five ounces of sugar, four yolks and four whites of eggs, one ounce of butter, and flavoring. Dissolve the corn starch in a little cold milk. Put the rest of the milk and the sugar on the stove, and when near boiling add the dissolved corn starch and stir well. Boil for a few minutes, then take off the fire, add the butter, the yolks of eggs, and the flavoring. Beat the whites to snow, and add, mixing lightly. Put into buttered moulds and bake for about twenty minutes. Serve with fruit or cream sauce.

189

JULY 2

BREAKFAST   LUNCHEON
 Preserved cherries   Crab cocktail, Crêmière
 Bacon and eggs   Pig's feet, St. Menehould
 Rolls   Cottage fried potatoes        Succotash
 English breakfast tea   Coffee blanc mange
     Assorted cakes        Demi tasse
  DINNER
   Little Neck clams
   Consommé Marie Louise
   Ripe olives        Salted pecans
   Halibut, Boitel
   Larded sirloin of beef, Lili
   Potato pancakes
   Wax beans in butter
   Celery Victor
   Brandied peaches
   Vanilla ice cream
   Macaroons        Coffee

Crab cocktail, Crêmière. Same as Crab cocktail, Victor (see March 24), with the addition of a little whipped cream on top.

Cottage fried potatoes. Slice three potatoes of medium size in pieces the size and shape of a silver dollar. Heat two ounces of butter in a frying pan, add the potatoes, season with salt and pepper, and fry slowly. When done add a spoonful of grated cheese, and put in the oven for a few minutes. Then dish up, sprinkled with chopped parsley.

Pig's feet, St. Menehould. Split two boiled pigs' feet, roll in melted butter and then in fresh bread crumbs. Broil. When done dish up on a platter, and garnish with parsley in branches and two lemons cut in half. Serve tomato sauce separate, and cream sauce with chopped truffles in it.

Succotash. If canned succotash is used empty it into a casserole, add a small piece of butter, season with salt and pepper, and serve very hot.

Fresh succotash. Put two ounces of butter in a casserole, add the corn cut from six fresh ears, and simmer for ten minutes. Then add one pound of boiled fresh Lima beans, season with salt and pepper, add one spoonful of cream sauce and one spoonful of cream, and cook for five minutes.

Consommé Marie Louise. To consommé royal add a cupful of fresh boiled green peas.

Halibut, Boitel. Cut four fillets of halibut, place them in a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of stock or water, cover, and simmer for ten minutes. Then remove the fish to a platter, and to the pan add one can of chopped French mushrooms, and two cups of cream sauce. Season well, and boil for five minutes. Pour over the fish, and sprinkle with chopped parsley.

Larded tenderloin of beef, Lili. Roast a larded tenderloin of beef, and serve with sauce Madère, to which has been added six sliced heads of fresh mushrooms sautéed in butter, and two sliced truffles. Garnish with six peeled and quartered tomatoes sautéed in butter.

Potato pancakes. Mix one egg, one-half cup of milk, one-half cup of flour, and salt and pepper. Grate one and one-half cups of raw potato and add immediately, otherwise it will turn black. Fry in melted butter, and form the cakes by putting in a spoonful of the batter at a time. Left over boiled or baked potatoes may be used instead of the raw potatoes if desired.

190

JULY 3

BREAKFAST   LUNCHEON
 Sliced bananas with cream   Fresh caviar
 Flannel cakes with maple syrup   Dry toast
 Rolls   Clams en cocotte, Californienne
 Coffee   Omelet with fresh strawberries
     Coffee
  DINNER
   Croute Bretonne
   Boiled Lake Tahoe trout, Hollandaise
   Potatoes nature
   Chicken sauté, Viennoise
   Green peas
   Roast leg of mutton, currant jelly
   Endive salad
   Biscuit glacé, mapleine
   Assorted cakes
   Demi tasse

Clams en cocotte, Californienne. Remove three dozen Little Neck clams from their shells and put in an earthern casserole or cocotte dish with two ounces of butter. Then add one-half cup of raw fine-chopped celery, two heads of fresh mushrooms chopped very fine, and a little chives sliced very fine, and some chopped parsley. Season with salt and pepper, put two more ounces of butter on top, and place in oven to bake. Cook for twenty minutes, and serve from the cocotte, direct from the oven.

Croute Bretonne. Put two pounds of beef shin and five pounds of beef bones in a casserole or soup kettle. Add one gallon of cold water, bring slowly to a boil, and skim well. Then add one spoonful of salt, a bouquet garni, half of a small head of cabbage or kale, two turnips, two carrots, one parsnip and an onion. Boil for three hours; then strain the broth into a soup tureen. Chop the vegetables very fine, put in salad bowl, season with salt, pepper, and a little grated nutmeg, and add a little chopped parsley and one-half cup of grated cheese. Cut some bread in round pieces the size of a silver half dollar, and toast on one side. Put the purée of vegetables on the toasted side of the croutons, place on a buttered pan and bake in the oven until brown. Serve on a napkin with the broth.

Chicken sauté, Viennoise. Joint a spring chicken, season with salt and pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in melted butter. When done place on a platter, pour cream sauce around it, and garnish with new peas cooked in butter.

German coffee cake. One pound of flour, one ounce of yeast, six ounces of butter, three ounces of sugar, three eggs, and the rind of a lemon. Prepare and raise the dough in the same manner as for coffee cake. Roll out until about one-half inch thick, or thicker, if desired. Brush over with egg, and spread some Streusel on top (see Streusel cake). Allow to raise, and bake in a moderate oven.

Streusel cake. One-half pound of flour, six ounces of sugar, four ounces of melted butter, one-half ounce of cinnamon, the juice of one lemon, and the yolk of one egg. Mix all together, and pass through a coarse sieve. Make a coffee cake dough, roll out, and spread the above mixture over the top. Allow to raise, and then bake. (This cake is the same as German coffee cake.)

191

Cinnamon cake. Roll out some German coffee cake dough about one-half inch thick. Brush over with melted butter, and spread granulated sugar mixed with powdered cinnamon, on top. Allow to raise, and then bake.

Coffee fruit cake. Add to German coffee cake mixture three ounces of currants, three ounces of raisins, two ounces of lemon peel, and two ounces of citron chopped fine. Roll out to about one-half inch thick, allow to rise, and bake. When done ice over with very thin lemon icing.

Coffee cream cake. Roll out some German coffee cake dough very thin. Spread over with pastry cream (see pastry cream). And cover with another thin sheet of coffee cake dough. Brush over with egg, spread some Streusel over the top, allow to raise, and bake.

192

JULY 4

BREAKFAST   LUNCHEON
 Sliced pineapple   Canapé thon marine
 Farina with cream   Poached eggs, Créole
 Uncolored Japan tea   Lamb chops, Robinson
 Crescents   Lyonnaise potatoes
     Corn sauté in butter
     Orange compote
     Snails (cake)
     Demi tasse
  DINNER
   Consommé Florentine
   Ripe olives        Celery
   Sand dabs, meunière
   Broiled baby turkey, cranberry sauce
   Baked sweet potatoes
   Summer squash
   Lettuce salad, egg dressing
   Coupe St. Jacques
   Macaroons
   Coffee

Poached eggs, Créole. Put some boiled rice on a platter, lay four poached eggs on top, and cover with Créole sauce.

Lamb chops, Robinson. Broil eight lamb chops, and lay them on a platter. Clean a dozen chicken livers, cut in four, season with salt and pepper, put in a frying pan with two ounces of hot melted butter, and sauté for three minutes. Then sprinkle with a spoonful of flour, add a cup of bouillon or broth, boil for a minute, add a little dry sherry wine, and pour over the chops.

Corn sauté in butter. Cut the corn from eight ears, put in a sauté pan with two ounces of butter, season with salt and pepper, and cook for ten minutes.

Orange compote. Take the outside yellow skin from six oranges cut very fine in Julienne style. Cook for thirty minutes in water, changing about three times. Changing the water takes away the bitter taste. Now peel the fine skin of the six oranges very clean, and cut in two, crosswise. In a sauce pan put one pound of sugar, a gill of water, and a drop of red coloring, and boil for ten minutes. Add the cooked skins to the syrup and boil again for fifteen minutes. Put the oranges in a deep bowl and pour the syrup over them.

Consommé Florentine. Add to consommé printanier two pancakes cut Julienne style, and some chervil.

Broiled baby turkey. Split a young turkey through from the back, wash well, and dry with a towel. Season with salt and pepper, roll in oil, and broil. When done place on four pieces of buttered toast, pour a cup of maître d'hôtel sauce over it, and garnish with watercress and two lemons cut in half.

Snails (cake). Take some German coffee cake dough and roll out into a square sheet, about one-quarter inch thick. Brush over with melted butter, and spread with some currants, citron chopped fine, sugar and cinnamon. Roll the sheet of dough into a roll, and cut in slices about one-quarter inch thick. Lay them on a buttered pan and allow to raise until nearly double in size. Bake in moderate oven, and when done, and still hot, coat over with thin lemon icing.

193

JULY 5

BREAKFAST   LUNCHEON
 Iced grapefruit juice   Cold stuffed eggs, with anchovies
 Scrambled eggs with Swiss cheese  Terrine de foie gras
 Rolls   Hearts of lettuce
 Coffee   Assorted French pastry
     Demi tasse
  DINNER
   Chicken soup, Portugaise
   Salted almonds
   Fillet of bass, Brighton
   Paprika schnitzel
   Gnocchis au gratin
   Chiffonnade salad
   Artichokes, Hollandaise
   Strawberry water ice
   Assorted cakes
   Coffee

Scrambled eggs with Swiss cheese. Cut one-quarter pound of Swiss cheese in very small squares. Put an ounce of butter in a casserole with the cheese, and heat slightly; then add ten beaten eggs, one-half cup of cream, season with salt and pepper, and scramble in the usual manner.

Chicken soup, Portugaise. Put a soup hen on the fire in three quarts of water, bring to a boil, and skim well. Then add a tablespoonful of salt, two carrots, one onion, and a bouquet garni, and boil slowly until the fowl is done. Then skim the broth, and cut the carrots and the onion in small squares, and return to the soup. Peel four tomatoes, squeeze out the juice, cut in small squares, and also add to the soup. Bring to a boil, add a cup of boiled rice, and serve.

Fillet of bass, Brighton. Place four fillets of bass in a buttered pan, season with salt and pepper, add one-half glass of white wine, cover with buttered paper, and set in oven for five minutes. Then place the fillets on a platter; and put what remains in the pan in a casserole, add one pint of well-seasoned sauce Italienne, bring to a boil, and pour over the fish. Sprinkle with grated cheese, put small bits of butter on top, and bake in oven for fifteen minutes. Sprinkle with fresh-chopped parsley and the juice of a lemon.

Fillet of fish au gratin, à l'Italienne. Use any kind of fish cut in fillets; large fish cut in slices; or whole small fish. Prepare in the same manner as Fillet of Bass, Brighton.

Cold stuffed eggs, with anchovies. Boil six eggs until hard, remove the shells, and cut in two lengthwise. Pass the yolks through a fine sieve, and mix with one dozen anchovies in oil cut in small squares, a little pepper, and a teaspoonful of mayonnaise sauce. Fill the whites of the eggs with this mixture, and serve on a napkin with parsley in branches and two lemons cut in four.

194

JULY 6

BREAKFAST   LUNCHEON
 Boiled farina in milk   Grapefruit with cherries
 Mixed fruit compote   Scrambled eggs, Caroline
 Dry toast   Veal chop sauté, in butter
 Coffee   Mixed flageolet and string beans
     Mashed potatoes
     Escarole salad
     Roquefort cheese with crackers
     Coffee
  DINNER
   Consommé, Niçoise
   Queen olives
   Frogs' legs sauté, aux fines herbes
   Larded tenderloin of beef, jardinière
   Duchesse potatoes
   Alligator pear, French dressing
   Sherbet au rhum
   Assorted cakes
   Coffee

Boiled farina in milk. Bring a quart of milk to a boil, add a small pinch of salt, and pour a half pound of farina into it slowly so dough balls will not form. Cook for fifteen minutes.

Scrambled eggs, Caroline. Cut two boiled artichoke bottoms and two slices of boiled ham in small squares. In a casserole put the ham with two ounces of butter, heat, and then add ten beaten eggs, season with salt and pepper, add one-half cup of cream, and scramble in the usual manner. Just before finishing add the artichokes.

Consommé, Niçoise. To consommé vermicelli add a peeled tomato cut in small squares. Bring to a boil, and serve with grated cheese, separate.

Watermelon preserves. Select a melon with a thick rind, and cut in any shape desired. Lay the pieces in strong salt water for two or three days; then soak in clear water for twenty-four hours, changing the water frequently. Then put in alum water for two hours to harden. To every pound of fruit use one pound of sugar. Make a syrup of the sugar and a few pieces of ginger root and one lemon sliced thin. After boiling for a few minutes, remove the lemon and ginger, add the melon, and boil until transparent. Lift carefully, and place in glass jars. Fill the jars with the syrup.

Canned pears. Peel, halve and core ten pounds of pears. Put in a vessel with five pounds of granulated sugar, one sliced lemon, one teaspoonful of ground cinnamon, a little grated nutmeg, and a small piece of ginger root. Tie the cinnamon and nutmeg loosely in a piece of gauze. Cook all together until the pears turn pink. Put in jars, and seal while still hot.

Canned peaches. Pare twelve pounds of peaches, cut in half, and lay in cold water until needed. Put on the stove three pounds of sugar with nine pints of water. Boil to a syrup. Set the jars on a cloth in hot water. Fill the jars with the cold peaches, putting a generous layer of sugar between them. When the jars are full fill up with the hot syrup, and seal immediately. Twelve pounds of fruit and three pounds of sugar will fill six quart jars.

Canned apples and quinces. Pare and cut equal quantities of apples and 195 quinces. First cook the quinces in just sufficient water to cover. Then remove, and cook the apples in the same water. In a vessel put a layer of quinces, then a layer of apples, and so on until all are used. Pour over them a syrup made of half a pound of sugar for each pound of fruit; and allow to stand over night. Then boil for five minutes, and seal in jars.

Tomato preserves. Scald and peel carefully some small, pear-shaped, half ripe tomatoes. Prick with a needle to prevent their bursting, and put their weight in sugar over them. Let them set overnight, then pour off the liquid into a preserving kettle, and boil until it is a thick syrup. Clarify with the white of an egg, add the tomatoes, and boil until transparent. A small piece of ginger root; or a lemon sliced very thin, to each pound of fruit, and cooked in the syrup, improves it.

Apple butter. To three gallons of cooked apples add one quart of cider, five pounds of brown sugar, and several sticks of cinnamon. Boil down to about two gallons.

196

JULY 7

BREAKFAST   LUNCHEON
 Fresh raspberries with cream   Cantaloupe
 Ham and eggs   Cold consommé in cups
 Rolls   Cold larded tenderloin of beef
 Coffee   Cauliflower salad
     Floating island
     Lady fingers
     Demi tasse
  DINNER
   Potage Honolulu
   Radishes
   Stuffed clams
   Chicken sauté, Lafitte
   Beets à la Russe
   Green corn sauté
   Gauffrette potatoes
   Biscuit glacé, pistachio
   Assorted cakes
   Coffee

Cauliflower salad. Boil two heads of cauliflower in salt water for ten minutes. Allow to become cold, and serve in salad bowl with French dressing, or mayonnaise sauce.

Potage Honolulu. Put on the fire a soup hen, in three quarts of water; season with a tablespoonful of salt, and bring to a boil. Then add one bouquet garni, three onions, three green peppers, and three-quarters of a pound of rice. When the hen is boiled soft remove it, with the bouquet garni and the peppers. Strain the rice, onions and broth through a fine sieve, and put back in the casserole. Bring to a boil, and bind with the yolks of two eggs mixed with a cup of cream. Season well with salt and Cayenne pepper, and add three canned red peppers cut in small squares, before serving.

Stuffed clams. Remove the clams from twenty-four large Little Necks. Wash the shells very clean, so there will be no sand in them. Chop the clams, and mix with three fresh mushrooms chopped fine, one truffle, a little chopped parsley and three ounces of butter. Season with salt and pepper, and then fill the shells. Place on a pan, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in the oven for fifteen minutes. Serve on a napkin, with parsley, and lemons cut in half.

Chicken sauté, Lafitte. Cut a spring chicken in four, and season with salt and pepper. Put two ounces of butter in a sauté pan, heat, and then add the chicken. Cook until golden yellow, then sprinkle with a tablespoonful of flour and cook until the flour is yellow. Then add half a glass of claret and a cup of stock, bouillon or chicken broth. In another frying pan put a spoonful of olive oil, heat, then add a can of cèpes, toss them while cooking slightly, and add to the chicken. Peel one tomato, cut in eight, and also add to the chicken. Simmer together for twenty minutes. Then place the chicken on a platter; boil the sauce for five minutes more, season well with salt and pepper, add some chopped parsley, and pour over the chicken. Lay six fleurons around the platter.

Beets à la Russe. Slice a dozen boiled beets, put in a sauté pan with two ounces of butter, season with salt and pepper, and simmer for about five minutes. Just before serving add six leaves of fresh mint chopped very fine.

197

JULY 8

BREAKFAST   LUNCHEON
 Apricots   Beef marrow, Princess
 Shirred eggs with peppers   Eggs, Garcia
 Rolls   Bread custard pudding
 Coffee   Demi tasse
  DINNER
   Consommé Charles Quint
   Broiled salmon, à la Russe
   Noisettes of lamb, Montpensier
   Roast duckling, apple sauce
   Fried sweet potatoes
   Green corn
   Chicory salad
   Philadelphia vanilla ice cream
   Assorted cakes
   Coffee

Shirred eggs with peppers. Cut four whole green peppers in small squares. Take four individual shirred egg dishes and put a teaspoonful of butter in each. Divide the chopped peppers equally among the four dishes, and simmer until nearly cooked; then break two eggs in each dish, season with salt and a little pepper, and cook again until the eggs are done.

Beef marrow, Princess. Have the butcher take the marrow out of four beef shin bones. Lay them whole in cold water for an hour, so the blood will run out. Then put the marrow in a casserole, in two quarts of cold water; add a tablespoonful of salt, bring to a boil, and let the marrow stand for half an hour in the boiling water. Then place it on four pieces of dry toast, and cover with well-seasoned Bordelaise sauce. When making the Bordelaise sauce omit the marrow.

Bread custard pudding. Over half a pound of bread crumbs pour a custard made of one quart of milk, the yolks of three eggs, three whole eggs, four ounces of sugar, and the grated rind of a lemon. Put in small moulds, and bake in a bain-marie. Serve with a cream sauce.

Cocoanut pudding. One-quarter pound of grated cocoanut, one-quarter pound of bread crumbs, and custard same as for bread custard pudding. Bake in the same way, and serve with cream sauce.

Consommé Charles Quint. Serve in hot consommé equal parts of chicken dumplings and asparagus tips. Add some picked chervil leaves.

Broiled salmon à la Russe. Cut two slices of salmon about one and one-half inches thick, and season well. Roll in oil, and broil. When done place on a platter, and spread two tablespoonfuls of anchovy butter on top. Serve separate Hollandaise sauce to which has been added two tablespoonfuls of fresh caviar.

Anchovy butter. Mix two tablespoonfuls of butter with two tablespoonfuls of essence of anchovies, the juice of a lemon, and a little chopped parsley. Anchovies in salt, soaked in cold water for an hour; or anchovies in oil; forced through a fine sieve, may be used if desired. Use in the same proportion as given for the essence.

Noisettes of lamb, Montpensier. Season four noisettes of lamb with salt and pepper, roll in oil, and broil. Then place on a platter; put on one side four artichoke bottoms filled with French peas in butter, and on the other side Parisian potatoes. Put a spoonful of Béarnaise sauce on top of each noisette, and serve.

198

JULY 9

BREAKFAST   LUNCHEON
 Sliced figs with cream   Cantaloupe
 Boiled salt mackerel   Clam broth in cups
 Baked potatoes   Scrambled eggs, Havemeyer
 Rolls   Roast rack of mutton
 Coffee   String beans
     Potato salad
     Roquefort cheese with crackers
     Coffee
  DINNER
   Potage Coburg
   Ripe California olives
   Lobster, Becker
   Roast saddle of venison, currant jelly
   Red cabbage
   Potatoes, nature
   Knickerbocker salad
   Cocoanut pudding
   Demi tasse

Scrambled eggs, Havemeyer. Peel two tomatoes, cut in half, squeeze out the juice, and cut in small squares. Put in a sauce pot one ounce of butter, heat, add the tomatoes, and simmer for two minutes. Then add eight beaten eggs, and one-half cup of cream. Season with salt and pepper. Scramble in the usual manner.

Potage Coburg. Mix one quart of mock turtle soup with one pint of consommé tapioca; and just before serving add one-half cup of very small gnocchis.

Lobster, Becker. Put in a sauté pan two ounces of butter, heat, add the tails of two boiled lobsters cut in slices, season with salt and pepper, and toss in pan for five minutes. Then add one-half glass of sherry wine, and boil for five minutes. Then add a cupful of very thick table cream, and boil again for five minutes. Then bind with the yolks of two eggs mixed with two ponies of very dry sherry wine. Before serving add a dozen slices of truffle.

Roast saddle of venison. Cook the saddle larded or plain, as desired. In a roasting pan put one sliced onion, one carrot, a small piece of celery, a sprig of thyme, two bay leaves, two cloves, and a spoonful of pepper berries. Season the saddle well, and lay in the pan, with two ounces of butter on top of the venison. Put in the oven and baste continually. When the saddle is done take out of the pan, and drain off the fat. Then put in the pan one-half glass of sherry wine, and reduce by boiling until nearly dry. Then add one cup of beef or chicken stock, one spoonful of meat extract, season with salt and pepper, and boil until reduced one-half. Pour over the saddle, or serve separate, as desired.

199

JULY 10

BREAKFAST   LUNCHEON
 Stewed prunes   Grapefruit, cardinal
 Boiled eggs   Cold consommé in cups
 Dry toast   Cold pheasant pie with meat jelly
 English breakfast tea   Chiffonnade salad
     Lemon water ice
     Lady fingers
     Demi tasse
  DINNER
   Potage Dagobert
   Radishes
   Fillet of sole, à la Française
   Tournedos, Porte Maillot
   Roast chicken
   Lettuce salad
   Strawberry ice cream
   Assorted cakes
   Coffee

Grapefruit, Cardinal. Peel four grapefruit and slice them. Drain off the juice, and put the slices in suprême glasses. Force two small baskets of fresh raspberries through a fine sieve, put in a bowl, add two spoonfuls of powdered sugar and one pony of kirschwasser, mix well, and pour over the grapefruit.

Cold pheasant pie. Cut the breasts from two pheasants, and trim carefully. Put all of the trimmings and the meat of the legs without the bones, in an earthern jar; add three chopped shallots, and a bouquet garni, cover with sherry wine, and allow to stand for two days. Simmer the bones, with an onion, carrot, and a little celery, in two ounces of butter, until slightly brown. Then cover with a quart of stock, and cook slowly until reduced one-half. Keep this to mix with the forcemeat. Pass through a fine meat chopper one pound of veal, and one pound of not-too-fat pork; and season with salt, pepper and a little allspice. Have a special game pie or Pâté form lined with pâte dough. Put a layer of forcemeat in the bottom, then a few pieces of the breasts cut in long narrow strips, and a strip of larding pork cut the same size. Lay the strips lengthwise of the pie. Add a few peeled blanched or parboiled pistachio nuts, then another layer of forcemeat, and so continue until the form is full. Cover the top with thin layer of larding pork, and then cover all with dough. Moisten the edges where the dough comes together, and close carefully, so there will be no leak. Cut a round hole in the center and insert a little chimney made of a small piece of stiff paper; otherwise the dough will close while cooking. Put in the oven and cook for one and one-half hours. Then allow to become cold, remove the paper chimney, fill the hole with meat jelly, and put in ice box until set. Cut in thin slices.

Pâte dough. One pound of flour, one-quarter pound of butter, three eggs, one-half pony of water. Mix the butter and flour between the hands, then add the eggs and water, and season with a little salt. Let the dough set in the ice box a few hours before using.

Potage Dagobert. Mix one quart of purée of peas, one pint of consommé Julienne, and one pint of consommé aux perles de Nizam.

Tournedos, Porte Maillot. Season four small tenderloin steaks with salt 200 and pepper; roll in oil, and broil. Place on a platter, and garnish with carrots and turnips cut in small balls, boiled and tossed in butter, salt and pepper. Also four potatoes cut in the shape of wooden shoes, fried in hot swimming lard, and filled with purée of spinach. Pour sauce Madère over the meat.

Fillet of sole, à la Française. Lay four fillets of sole flat on a table, spread with fish forcemeat (see Timbale of bass), roll up and place in a buttered pan. Season with salt and white pepper, add one-half glass of white wine and one-half cup of fish stock, bouillon or water. Cover with buttered paper, and set in oven for fifteen minutes. Then take out and place the fillets on a platter. Add to the pan one pint of white wine sauce, boil for two minutes, and strain. Then add to the sauce a spoonful of well-seasoned lobster butter, one dozen French mushrooms, and two sliced truffles. Pour the sauce over the fish, and garnish with four écrevisses en buisson.

201

JULY 11

BREAKFAST   LUNCHEON
 Fresh grapes   Canapé St. Francis
 Omelet with bacon   Poached eggs, gourmet
 Crescents   Calf's head, vinaigrette
 Cocoa   Boiled potatoes
     Apple cottage pudding
     Coffee
  DINNER
   Consommé Cameroni
   Celery
   Black bass, Tournon
   Roast loin of veal, Nivernaise
   Maître d'hôtel potatoes
   Summer squash with butter
   Field salad
   Biscuit glacé au chocolat
   Assorted cakes
   Coffee

Canapé St. Francis. Put four nice leaves of yellow lettuce on four dessert plates. Cut four round pieces of toast, two and one-half inches in diameter, spread with fresh caviar, and place on top of the lettuce. Peel two ripe tomatoes and cut in four nice slices, and lay on top of the caviar. Sprinkle each piece with one third white wine vinegar and two-thirds olive oil, and a little salt and fresh ground black pepper mixed together. Lay two fillets of anchovies crosswise over each, and finally sprinkle some fine-chopped chervil over all. Serve cold.

Poached eggs, gourmet. Spread some pâté de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with Béarnaise sauce.

Apple cottage pudding. One-half pound of sugar, one-half pound of butter, eight eggs, one pint of milk, one and one-half pounds of flour, one ounce of baking powder, two grated rinds of lemons, one pinch of powdered mace, and four nice apples cut in thin slices. Mix the butter and the sugar well together, then add the eggs and the milk. Sift the baking powder and the flour together, and add, mixing lightly. Then add the grated rinds, mace and apples. Bake in a buttered pan, and serve with a thin apple sauce.

Cottage pudding. Make an Apple cottage pudding batter, and add chopped candied fruits and raisins, instead of the apples. Serve with fruit sauce.

Boston brown pudding. Same as cottage pudding with the addition of a cup of molasses.

Consommé Cameroni. Add to a quart of consommé brunoise one-quarter pound of boiled spaghetti cut in pieces one-quarter inch long. Serve grated cheese separate.

Black bass, Tournon. Season two black bass with salt and pepper, roll in melted butter, and broil. Then place on a platter, garnish with parsley in branches and two lemons cut in half. Serve Colbert sauce, to which a little chopped tarragon has been added.

Roast loin of veal, Nivernaise. Same as Veal Kidney Roast. (Dec. 20). Garnish with carrots cooked in butter.

202

JULY 12

BREAKFAST   LUNCHEON
 Orange juice   Calf's foot jelly in cups
 Oatmeal with cream   Eggs, Moscow
 Buttered toasted rolls   Terrine de foie gras en aspic
 Coffee   Lettuce salad
     Camembert cheese with crackers
     Coffee
  DINNER
   Potage Lord Mayor
   Queen olives        Salted almonds
   Boiled Lake Tahoe trout, Hollandaise
   Potatoes, natural
   Roast ribs of beef
   Cauliflower au gratin
   Rissolée potatoes
   Sliced tomatoes
   Coffee ice cream
   Macaroons
   Demi tasse

Calf's foot jelly. Parboil four calf's feet; allow to become cool; put back in vessel with an onion and a carrot, a piece of leek, a piece of celery, one clove, a bay leaf, a sprig of thyme, a spoonful of whole black peppers, a gallon of water, a quart of white wine, and a small handful of salt. Boil until the feet are soft. Then strain the broth, let it stand for a couple of minutes, and then remove all the fat from the top. Put a spoonful of the broth on a plate and set on ice. If it sets too hard add a little water, if it is too soft boil down until it is thick enough to set. Then put six whites of eggs in a casserole, beat with a whip, add slowly to the broth, put on a slow fire and bring to the boiling point. This serves to clarify the broth. Then strain, and set to cool. If the broth is for invalids omit the spices and vegetables, use but a little salt, and do not clarify. The cooked calf's feet may be used for an entrée, or for soup or salad.

Eggs, Moscow. Poach six eggs, and set in ice box until cold. Then remove the yolks carefully by making a very small hole, and letting the soft yolks run out. Fill the eggs with fresh caviar, roll in flour, then in beaten eggs, and finally in bread crumbs; fry in very hot swimming lard or melted butter for a few seconds only; or until the crumbs are yellow. Serve immediately on a napkin, with fried parsley, and two lemons cut in half.

Terrine de foie gras en aspic. Use a jelly mould that will contain as much as six small individual moulds. Put a little melted, but not hot, meat jelly in the bottom, and set on cracked ice until it is firm. Cut some foie gras from a terrine with a spoon, and lay in the mould, then cover with a little more melted jelly, then another layer of foie gras, and so continue until the mould is full. Set in the ice box for an hour; and serve on a napkin, with parsley in branches.

203

JULY 13

BREAKFAST   LUNCHEON
 Mixed fresh fruit   Canapé Martha
 Eggs au beurre noir   Cold roast beef
 Rolls   Brésilienne salad
 Coffee   French pastry
     Demi tasse
  DINNER
   Consommé Palestine
   Radishes        Lyon sausages
   Fillet of flounder, St. Avertin
   Roast tenderloin of beef, Berthieu
   Escarole salad
   Cottage pudding
   Coffee

Consommé Palestine. Add to hot well-seasoned consommé equal parts of peas, flageolet beans, and carrots and turnips cut in small round balls; and all boiled in salted water.

Brésilienne salad. One-third boiled fresh Lima beans, one-third sliced green peppers, and one-third celery cut Julienne style. Place in a salad bowl, separately. In the center put some French dressing. Sprinkle with chopped parsley and chervil.

Fillet of flounder, St. Avertin. Put four fillets of flounder in a pan, cover with water, add a spoonful of salt and the juice of a lemon, and boil for seven minutes. Then place on a platter, and cover with a pint of Hollandaise sauce to which has been added a spoonful of French mustard. Garnish with four or eight round potato croquettes.

Roast tenderloin of beef, Berthieu. Garnish the roasted tenderloin with stuffed cucumbers, stuffed olives, peas au beurre, and potatoes château. Serve sauce Madère separate.

Potage Lord Mayor. Put two pounds of veal bones in a roasting pan with one onion, one carrot, a little celery, leek and parsley in branches, and two ounces of butter. Roast in oven until nicely browned, then drain off the fat, put in casserole, add two fresh pig's feet, one soup hen, and three pounds of shin of beef, one bouquet garni, a handful of salt, and two gallons of water. Cook until the hen and beef are soft, when they may be removed. When the pig's feet are done take out the bone, the fat and the lean meat, so nothing is left but the skin. Cut the skin in small squares, or round pieces the size of a dime. Cut some carrots in the same shape, and boil in salted water until soft. Put one pound of chopped beef in a casserole, add the whites of six eggs, stir well, add slowly the strained broth, and bring to a boil. This will clarify it. Season with salt and Cayenne pepper to taste. Boil for fifteen minutes, strain through a cheese cloth into another pot, bring to a boil, and reduce slowly for half an hour. Mix two spoonfuls of arrow root and a cup of sherry wine well together, and let run slowly into the boiling broth. Boil again for ten minutes. Before serving add a glass of dry amontillado. The beef and the soup hen then may be used for salads, croquettes, or other purposes.

204

JULY 14

BREAKFAST   LUNCHEON
 Sliced peaches with cream   Eggs, Bienvenue
 Kidney stew   Kalter aufschnitt
 Baked potatoes   Camembert cheese with crackers
 Rolls   Coffee
 Coffee  
  DINNER
   Chicken mulligatawney soup
   Ripe California olives
   Fried smelts, Tartar sauce
   Roast chicken
   Artichokes, Hollandaise
   Summer squash
   Rissolée potatoes
   Field salad
   Fancy ice cream
   Assorted cakes
   Demi tasse

Eggs, Bienvenue. Butter four individual shirred egg dishes. Make a border of mashed (croquette) potato around each dish. Put in the bottom a spoonful of purée of fresh tomatoes. Break two eggs in each dish, season with salt and pepper, and bake in oven.

Kalter aufschnitt. Assorted cold meats, such as roast beef, ham, tongue, lamb, etc. Garnish with a lettuce leaf filled with potato salad, for each person.

Chicken mulligatawney soup. Cut the breast from an uncooked soup hen, and cut in small squares of about one-quarter inch. Make about two quarts of broth from the bones and trimmings. Heat three ounces of butter in a casserole, add the cut-up breast of chicken, and simmer for five minutes. Then add an onion chopped very fine, and simmer again until yellow. Then add two spoonfuls of flour and one spoonful of curry powder, and heat through. Now pour in the strained chicken broth and a cup of rice, and boil slowly until the rice is cooked. Cut two apples in quarter inch squares, and simmer in butter until cooked, and add to the soup. Season with salt and pepper.

To preserve limes. Remove the cores from the limes with a small tin tube made for the purpose. Then cover with salad water, using a large handful of salt to the gallon. Soak for four or five hours; then drain off the water, and throw the limes into boiling water. As soon as they are soft take them out, one by one, and drop them into cold water. Change the cold water several times. To turn the limes green again put two gallons of water in a copper pan, add two large handfuls of cooking salt, one cup of vinegar, and several handfuls of fresh spinach. Put the pan on the fire and boil for a few minutes, then put the limes in the pan, and boil up several times. Remove from the fire, and allow to stand until cold; when the limes will have resumed their natural color. Drain off the liquid and let the limes soak in fresh water for about fourteen hours, changing the water frequently. Prepare a fifteen degree syrup, testing with a syrup gauge or cooking thermometer; and when boiling throw the limes into this, boil up, and then put into a vessel and leave for twelve hours. Then pour off the syrup, and boil it to sixteen degrees, pour it over the limes again, leaving it for twelve hours. Then drain and boil again to twenty degrees, pour over the limes, stand for twelve hours, and 205 continue every twelve hours until thirty-two degrees are reached. Then boil for two minutes, and pour into small stone jars. Seal hermetically when cool.

Jellied cherries. Stone three pounds of cherries. Crush a handful of the cherry stones, and tie in a gauze bag. Put a pound of currant juice on the fire, add the crushed cherry stones, and steep. Put the cherries in a copper pan over a slow fire, and reduce one-half. Then add three pounds of granulated cane sugar and the currant juice, after the gauze bag has been removed; and boil steadily until a little tried on a saucer will not spread. Add half a gill of kirschwasser, and pour at once into jelly glasses. Place in a cool place, and when cold pour melted paraffine over the top and cover tightly.

Candied lemon or orange peels. Put a sufficient quantity of lemon or orange peels on the fire with enough water to cover. Boil until soft to the touch, then drain, and put in cold water and soak for twenty-four hours, changing the water often. Then pour off the water, and put the peels in an earthern jar, covering with a fifteen degree boiling syrup. Use a syrup gauge or cooking thermometer to determine the density. Let the peels stand for twelve hours, then pour off the syrup and boil it up to eighteen degrees. Pour again over the peels and let it set for twelve hours. Repeat this operation six or seven times, gradually increasing the density of the syrup until it reaches thirty-two degrees. The last time prepare a fresh thirty-two degree syrup. Drain the old syrup from the peels, add them to the fresh boiling syrup, and boil up once. Then put the peels in stone jars or pots, cover with the syrup, and seal when cold.

Fig jam. Select large white firm figs, remove the stems, and cut in quarters. Dissolve a half pound of sugar in a little water for each pound of figs. Bring to a boil, then add the figs and boil steadily until the marmalade coats the spoon and drops from it in beads. Then pour into hot jelly glasses.

Blackberry cordial, for medicinal purposes. Heat and strain through fine cheese cloth some ripe blackberries. To one pint of juice add one pound of granulated sugar, one-fourth ounce of powdered cinnamon, one-fourth ounce of mace, and one teaspoonful of cloves. Boil all together for twenty minutes, strain, and to each pint add a jill of French brandy. Put up in small bottles.

Vanilla brandy. Cut some vanilla beans very fine, pound in a mortar, put in bottles and cover with strong brandy. This is much better than ordinary vanilla extract.

206

JULY 15

BREAKFAST   LUNCHEON
 Strawberries with cream   Cantaloupe
 Boiled eggs   Chicken jelly in cups
 Dry toast   Cold beef à la mode
 Russian caravan tea   Potato salad
     Boiled custard
     Lady fingers
     Demi tasse
  DINNER
   Consommé Garibaldi
   Salami
   Sand dabs, sauté meunière
   Mutton chops, maison d'or
   String beans in butter
   Stewed tomatoes
   Mashed potatoes
   Roast squab
   Lettuce salad
   French pastry
   Assorted fruit
   Coffee

Chicken jelly. Clarify three quarts of good chicken broth with the whites of six eggs. Soak two leaves of gelatine in water, and add to the broth. Boil for twenty minutes, and strain. Set in ice box to become firm.

Cold beef à la mode. Take two pieces of rump of beef weighing about six pounds each, season with salt and pepper, place in a vessel with a spoonful of fat or butter, and roast until nice and brown all over. Then sprinkle with two spoonfuls of flour, and cook until flour is brown. Then add one quart of boiling water and a pint of claret, one bouquet garni, twenty-four small raw French carrots, twenty-four small white onions fried in butter, and four quartered tomatoes. Cover, and boil in the oven. Remove the carrots and onions when soft, and continue cooking the beef until well done. Put the beef in an earthern pot and lay the carrots and onions around it. Reduce the sauce, by boiling, to half its volume, and strain over the beef. Prepare the day before using, so it will have sufficient time to become cold.

Boiled custard. The yolks of four eggs, three whole eggs, one ounce of corn starch, one quart of milk, and flavoring. Put all of the eggs, corn starch, half of the sugar, and a few drops of the milk into a bowl and mix well together. Boil the remainder of the milk and the other half of the sugar; pour over the egg mixture, and cook until it thickens. Then take off the fire, add the flavoring, mix well, and serve either in cups or saucers.

Tipsy parsons. Cut some slices of sponge cake about one-half inch thick. Soak them in sherry wine, and place them in saucers. Cover the top with boiling custard, and serve.

Vanilla custard with meringue. Make some boiled custard flavored with vanilla. Pour in saucers, place a half meringue shell on each, and serve.

Macaronade Célestine. Soak some macaroons in maraschino. Place in a saucer and pour boiling custard over them.

207

Bouchettes Palmyra. Soak some bouchettes in kummel, place them on saucers, and pour boiling custard over them.

Consommé Garibaldi. Boil one-quarter pound of spaghetti and cut in pieces one inch long. Cut a dozen green queen olives Julienne style, and add, with the spaghetti, to three pints of hot consommé. Serve grated cheese separate.

Mutton chops, maison d'or. Broil four mutton chops on one side; and then set to become cold. Make a forcemeat from the breast of a chicken, and add to it some chopped truffles. Place the forcemeat on the broiled side of the chops in pyramid form, sprinkle with fresh bread crumbs, set on a buttered pan, put a small piece of butter on top of each, and cook in the oven for ten or twelve minutes. Serve on a platter, with sauce Madère.

Lamb chops, maison d'or. Prepare in the same manner as mutton chops, maison d'or.

208

JULY 16

BREAKFAST   LUNCHEON
 Baked Bartlett pears with cream   Chicken soup, Piedmontaise
 Omelet with asparagus tips   Pim olas        Radishes
 Rolls   Black bass, Heydenreich
 Coffee   Sweetbreads, poulette
     Roast leg of venison
     Red cabbage
     Boiled potatoes
     Lettuce and grapefruit salad
     Apple cobbler
     Coffee
  DINNER
   Chicken soup, Piedmontaise
   Pim olas        Radishes
   Black bass, Heydenreich
   Sweetbreads, poulette
   Roast leg of venison
   Red cabbage
   Boiled potatoes
   Lettuce and grapefruit salad
   Apple cobbler
   Coffee

Eggs, Marlborough. Place four poached eggs on four pieces of anchovy toast, cover with sauce Périgueux, and lay a strip of broiled bacon across each.

Chicken soup, Piedmontaise. Mix a pint of chicken broth with a pint of purée of tomato soup, add a quarter pound of macaroni cut in one-quarter inch pieces, and the breast of a boiled chicken cut in small squares.

Black bass, Heydenreich. Place two black bass in a buttered pan, and season with salt and fresh-ground black pepper. Chop three ounces of salted almonds, and mix with one-quarter pound of chopped fresh mushrooms, three ounces of butter, and some chopped parsley. Spread over the fish, and bake in oven for twenty minutes. Pour the juice of two lemons over the fish, and serve from the pan in which it was baked.

Sweetbreads, poulette. Soak two pounds of sweetbreads in cold water for two hours, to cause the blood to run out. Then put on the fire in two quarts of water, add a spoonful of salt, bring to a boil, and then cool off in cold water. Remove the skins, and cut the sweetbreads in slices one-half inch thick. Put two ounces of butter in a sauce pan, add the sweetbreads, and simmer for two minutes. Then add a spoonful of flour, and heat through. Then add one pint of thick cream, and boil for ten minutes. Season with salt and Cayenne pepper, add a can of sliced French mushrooms and a little chopped chives, boil for two minutes, and thicken with the yolks of two eggs mixed with a little cream. Serve in a chafing dish.

Cobblers. Apple, pear, peach or apricot. Line a deep baking pan with pie dough, fill with the chopped fruit desired, sweetened with sugar, and with a little cinnamon added, cover with a sheet of pie crust paste, brush with egg, and bake. Serve with cream or wine sauce.

Wine sauce. Put in a sauce pan one pint of water, one-half pound of sugar, and the rind and juice of half a lemon. Bring to a boil, and then thicken with a teaspoonful of corn starch dissolved in a little water, and again bring to a boil. Flavor with a glassful of any kind of wine; or a pony of cognac, kirschwasser, or other cordial, as you may desire. Strain and serve with puddings, cobblers, etc.

209

JULY 17

BREAKFAST   LUNCHEON
 Raspberries with cream   Eggs, St. Catherine
 Broiled fillet of sole, maître d'hôtel  Boneless squab en aspic
 Hashed browned potatoes   Majestic salad
 Rolls   Roquefort cheese with crackers
 Coffee   Coffee
  DINNER
   Little Neck clams
   Consommé Talleyrand
   Ripe olives        Lyon sausage
   Boiled salmon trout, sauce mousseline
   Potatoes, nature
   Planked sirloin steak, St. Francis
   Escarole and chicory salad
   Fancy ice cream
   Assorted cakes
   Coffee

Eggs, St. Catherine. Cut the tops from four large baked potatoes, and scoop out the insides. Lay a slice of tomato in the bottom, season with salt and pepper, break an egg in each, and cover with well-seasoned cream sauce. Sprinkle with grated cheese, put small bits of butter on top, and bake in oven for about ten minutes. Serve on napkin, with parsley in branches.

Boneless squab en aspic. Cut the squabs open at the back, and remove all the bones, being careful not to cut the skin. Spread flat on the table, season with salt and pepper, fold together and place in a buttered pan and cook until done, and of a nice color. Allow to become cold. Set an oval mould in cracked ice, garnish the bottom with sliced truffles, pour in just enough nearly cold meat jelly to cover the truffles. Place the cold squab in the mould and fill to the top with jelly. Keep in the ice box until set. When ready to serve turn over on a napkin, remove the mould, and garnish with parsley.

Majestic salad. Equal parts of celery, raw apple, and green peppers cut in Julienne style. Serve with mayonnaise dressing.

Consommé Talleyrand. Put four grated truffles in a soup tureen, add a glassful of very dry sherry wine, and a pinch of Cayenne pepper, cover, and stand for an hour. When ready to serve pour three pints of hot consommé tapioca over it.

Planked sirloin steak, St. Francis. Season a three pound sirloin steak with salt and pepper, roll in oil and broil. When done place it on a hot meat-plank sufficiently large so that it may be garnished with a bouquet of new peas cooked in butter, string beans, asparagus tips with a little Hollandaise sauce on them, and French carrots in butter. Lay a dozen fresh mushrooms on top of the steak. Around the steak and vegetables lay some Parisienne potatoes. Serve sauce Colbert separate.

210

JULY 18

BREAKFAST   LUNCHEON
 Orange and grapefruit juice mixed  Chicken salad, Victor
 Oatmeal and cream   Vogeleier omelet
 Corn muffins   Raspberry water ice
 Coffee   Streusel kuchen (cake)
     Coffee
  DINNER
   Potage vert pré
   Smoked eels with rye bread
   Corned beef and cabbage
   Boiled potatoes
   Peach meringue
   Demi tasse

Potage vert pré. Mix one pint of consommé tapioca with one quart of purée of pea soup. Just before serving add some chopped chervil.

Peach meringue. Dress some meringue paste (see meringue shells) on dishes or plates in round forms about three inches in diameter and three-quarters of an inch deep. Place the dishes on a pan, and set in a rather cool oven until the meringues are of a nice straw color. Put on the center of each a spoonful of pastry cream, and on top of this half of a peach cooked in syrup; or half of a preserved peach.

Apricot meringue. Prepare in the same manner as peach meringue.

Strawberry, blackberry or raspberry meringues. Prepare in the same manner as peach meringue, but use fresh uncooked berries.

Patience (cake). Beat ten whites of eggs until firm, then add one pound of powdered sugar, three quarters of a pound of flour, and some vanilla flavor. Stir until firm and well mixed, and lay out like small lady fingers on a buttered pan. Set in a dry place until a crust forms on top, and then bake in a moderate oven.

211

JULY 19

BREAKFAST   LUNCHEON
 Grapes   Sardines
 Waffles   Scrambled eggs, Lucullus
 Honey in comb   Galantine of capon
 Toasted rolls   Salade Cupid d'Azure
 Ceylon tea   Port de Salut cheese with crackers
     Coffee
  DINNER
   Consommé Trianon
   Celery        Olives        Salted almonds
   Broiled barracouda, mustard sauce
   Hollandaise potatoes
   Roast leg of veal
   Carrots Vichy
   Spinach with egg
   Pickled beets
   Vanilla ice cream
   Coffee fruit cake        Demi tasse

Scrambled eggs, Lucullus. Put in a casserole one ounce of butter, and three truffles cut in dices about one-eighth inch square. Heat through, and then add eight beaten eggs, and one-half cup of cream. Season with salt and pepper, then scramble, and dish up on a china platter. Cut about a dozen slices of truffle, heat on a plate with the addition of half a spoonful of meat extract, and lay over the eggs.

Galantine of capon. Split open down the back a good-sized fowl or capon, and remove every bone, being careful not to remove any of the meat, and not to cut the skin. Lay out flat on the table skinside down, and season with salt and pepper. Prepare a forcemeat with one pound of veal, and one and one-half pounds of lean pork. Strain through a sieve, season with salt and pepper and a little grated nutmeg, and add a pint of cream. Cut in small squares the tip of a smoked boiled beef tongue, one-half pound of white fat pork, one-quarter pound of ham, one-quarter pound of peeled pistache nuts, and four truffles. Mix thoroughly with the force meat, and put on top of the fowl. Close, by drawing both sides together, forming a big sausage. Roll very tightly in a towel or napkin, and tie with a string on both ends and twice around the middle. Cook in bouillon, stock or salted water slowly for from one and one-half to two hours. When cooked, untie, remove the cloth, roll tight again and re-tie. Set in the ice box for at least eight hours. Serve sliced in the same manner as sausage, and about one-quarter inch thick. Garnish with meat jelly and parsley in branches. Galantine of chicken, squab, etc., may be prepared in the same manner.

Salade Cupid d'Azure. Cut alligator pears in slices, lay on a platter, and sprinkle with one chopped shallot, salt and pepper, one chopped green pepper, one spoonful of vinegar, and two spoonfuls of olive oil. Allow to stand for an hour. Cut two heads of well-washed romaine salad in two, and on each lay a slice of grapefruit, then a slice of alligator pear, then a slice of grapefruit, and so continue until the romaine is full. Divide the dressing over the individual salads; and if not sufficient, finish with French dressing.

Consommé Trianon. To each portion of consommé royal add six slices of truffle cut in triangle shape.

Mustard sauce. To one pint of cream sauce add two spoonfuls of French mustard, and mix well.

212

JULY 20

BREAKFAST   LUNCHEON
 Sliced peaches with cream   Cantaloupe
 Boiled eggs   Poached eggs, Bar le Duc
 Popover muffins   Paprika veal        Boiled rice
 Coffee   Louise salad
     Surprise fritters        Coffee
  DINNER
   Little Neck clams
   Crab gumbo        California ripe olives
   Boiled codfish, egg sauce
   Small tenderloin steak, Rachel
   Hearts of lettuce
   Apricot cobbler
   Patience        Demi tasse

Popover muffins. Five eggs, one-half ounce of salt, one quart of milk, and one pound of flour. Beat the eggs and salt well together; then beat in the milk; then add the flour and beat until smooth. This will make a very thin batter. Fill greased tall muffin moulds only half full, and bake in medium oven until very crisp.

Paprika veal. The remains of a roast leg of veal may be used. Cut in slices one-half inch thick, and as wide as the meat will allow. Put two ounces of butter and a chopped onion in a casserole and simmer until the onion is done. Then add two spoonfuls of flour and one spoonful of paprika, and simmer again for a few minutes. Then add half a pint of stock, half a cup of white wine, one spoonful of meat extract, and the veal. Season well with salt, and simmer for twenty minutes. Should the sauce be too thick add a little more stock.

Poached eggs, Bar le Duc. Place four boiled bottoms of artichokes on four pieces of toast, and lay four poached eggs on the artichokes. Cover all with well-seasoned cream sauce, to which has been added a little chopped fresh tarragon.

Louise salad. Raw celery, fresh pineapple, and pimentos in equal parts, and all cut Julienne style. Place in a salad bowl and cover with well-seasoned mayonnaise sauce with a dash of dry sherry wine in it.

Surprise fritters. One quart of milk, six ounces of butter, three-quarters of a pound of flour and eight eggs. Make a paste in the same manner as for cream puffs. Drop with a spoon in a pan of hot swimming lard and fry until crisp and brown. Fill with currant or other fruit jelly, dust with powdered sugar, and serve with cream or Sabayon sauce.

Crab Gumbo. Put two ounces of butter, one chopped onion and one chopped green pepper in a casserole and simmer until done. Then add two quarts of fish broth and one-half cup of rice, and boil very slowly for fifteen minutes. Then add three peeled tomatoes cut in small dices, one spoonful of Worcestershire sauce, the meat of two whole crabs, and a can of okra; or one pound of fresh okra cut in pieces one inch long. Cook slowly for twenty minutes, season well with salt and pepper, and sprinkle with a little chopped parsley.

Fish broth. Cover the bones of any kind of fish with water, add a bouquet garni, one onion, one carrot, and a cupful of white wine if desired. Cook for thirty minutes, and strain. The broth may be served in cups as soup; used for chowders; for bisque soups; for white wine sauce; for cooking fish, or for many other purposes.

213

JULY 21

BREAKFAST   LUNCHEON
 Sliced fresh pineapple   Stuffed mangoes
 Pearl grits with cream   Scrambled eggs, Mayence
 Buttered toast   Steak Tartare
 English breakfast tea   Roquefort cheese with crackers
     Coffee
  DINNER
   Consommé Sicilienne
   Chow chow        Carciofini
   Broiled salmon, St. Germain
   Sweetbreads braisé, Elizabeth
   Roast leg of mutton, currant jelly
   Cold asparagus, mustard sauce
   Cantaloupe baskets
   Almond rocks
   Coffee

Scrambled eggs, Mayence. Mayence, or Mainz, is a city in Germany famous for its ham. Cut four slices of Mayence or Westphalia ham in small squares, put in a casserole with two ounces of butter and simmer until heated through. Then add ten beaten eggs and one-half cup of cream, and season with pepper and a very little salt. Scramble in the usual manner.

Steak Tartare. Cut one pound of tenderloin steak very fine, season with salt and pepper, and form in two oval shaped pats. In the center on top lay the yolk of a raw egg. Garnish with two lettuce leaves filled with fine-chopped white onions and some sliced pickles; and two leaves filled with capers and chopped parsley. Serve raw.

Consommé Sicilienne. Roll out very thin a noodle paste, and cut in lozenge shapes about one inch long. Boil in salt water for about ten minutes, cool off in fresh cold water, and serve in hot consommé. Serve grated Parmesan cheese separate.

Broiled salmon à la Russe, St. Germain. Cut two slices of salmon about one and one-half inches thick, roll in butter, season with salt and pepper, roll in fresh bread crumbs, and broil slowly. When done place on a platter, and garnish with Parisian potatoes. Serve sauce Béarnaise separate.

Sweetbreads braisé, Elizabeth. Braised sweetbreads served with stuffed tomatoes, stuffed mushrooms, onions glacé, and sauce Madère.

Cantaloupe baskets. Cut four cantaloupes in the form of baskets, using part of the rind for the handle. Carefully take out the pulp with a teaspoon. Fill the baskets with vanilla ice cream mixed with the pulp, and decorate with whipped cream.

Orange baskets. Cut the oranges in the form of baskets, scrape out the pulp, fill with orange water ice, and decorate with strawberries and raspberries.

Almond rocks. Beat the whites of eight eggs very stiff and dry. Add one pound of powdered sugar and three-quarters of a pound of shredded almonds, and one-half spoonful of vanilla extract. Mix lightly, and lay on a buttered and floured pan, in the shape of rocks, using a fork to form them. Bake in a slack oven. Serve cold.

Small tenderloin steak, Rachel. Broil the steaks and lay on a platter. Put a slice of terrine de foie gras on top, garnish with peas au beurre and Julienne potatoes. Serve sauce Madère.

214

JULY 22

BREAKFAST   LUNCHEON
 Stewed prunes   Tomatoes, surprise
 Virginia ham and eggs   Clam broth in cups
 Rolls   Cold Lake Tahoe trout, vinaigrette
 Coffee   Boston brown pudding
     Demi tasse
  DINNER
   Cream of watercress
   Pim olas        Celery
   Fried frog's legs, Espagnole
   Roast squab chicken, Michels
   Peach compote
   Sweet and sour string beans
   Gauffrette potatoes
   Lettuce salad, egg dressing
   Blanc mange aux fruits
   Rolled almonds wafers
   Coffee

Tomatoes, surprise. Peel four tomatoes, cut off the top, and scoop out the insides with a small sharp spoon. Cut a stalk of white celery in small dices, wash well, and set in ice box to cool. Then mix the celery with half a cup of thick mayonnaise sauce, season with salt and pepper, and fill the tomatoes. Sprinkle the tops with chopped parsley, and serve on lettuce leaves.

Cream of watercress. Heat three ounces of butter in a casserole, add three spoonfuls of flour, one pint of chicken broth, and one pint of milk; and bring to a boil. Then add one quart of well-washed watercress, and season with salt and Cayenne pepper. Boil for half an hour, strain, and put back in casserole. Again bring to a boil, and bind with the yolks of two eggs mixed with one-half pint of cream. Strain again and serve.

Fried frogs' legs, Espagnole. Season two dozen frogs' legs with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in swimming hot lard, and serve on a napkin on a platter. Garnish with fried parsley and two lemons cut in half. Serve Créole sauce separate.

Squab chicken, Michels. Put four well-seasoned squab chickens in a casserole with three ounces of butter and one onion cut in half. Put in oven and baste very often. When both chicken and onion are nicely colored set on top of the stove, add one-half glass of white wine, cover the pot, and simmer for five minutes. Then place the chicken on a platter; and put in the pot one-half cup of chicken broth and a spoonful of meat extract, and boil for five minutes. Pour over the chicken.

Rolled almond wafers (cigarettes). Beat the whites of nine eggs, but not too hard. Stop beating when they begin to get spongy. Then stir in one-half pound of blanched chopped almonds, ten ounces of sugar, two ounces of flour, and one pinch of powdered cinnamon. Spread on a buttered pan, like wafers, and about two inches square. Bake in a hot oven. When done immediately roll them around a small wooden stick, and press the ends together. They may be served dry, or filled with whipped cream.

Sweet and sour string beans. Boil two pounds of string beans in salted water. When cooked place in a casserole, add a cupful of white wine vinegar, one cupful of brown sugar, one spoonful of meat extract, and a cupful of chicken broth, or any kind of good bouillon. Season with salt, and boil for fifteen minutes with the pot uncovered.

215

JULY 23

BREAKFAST   LUNCHEON
 Compote of apricots   Omelette Meissonier
 Buckwheat cakes with maple syrup  Pork chops, Badoise
 Rolls   Schloss cheese with crackers
 Coffee   Coffee
  DINNER
   Consommé Chevalier
   Salted Brazil nuts        Ripe olives
   Fillet of sole, Montmorency
   Broiled spring turkey
   Summer squash
   Lima beans
   Mashed potatoes, au gratin
   Escarole and chicory salad
   Croute aux fruits
   Demi tasse

Omelette Meissonier. Cut a carrot and a turnip in one-quarter inch squares. Boil until soft in salted water, then mix with a spoonful of cream sauce, and season with salt and pepper. Make an omelet with ten eggs, in the usual manner and before turning over on the platter place the vegetables in the center. Pour cream sauce around the omelet.

Pork chops, Badoise. Season four pork chops with salt and pepper, roll in flour, and fry in a pan. When done place on a platter, garnish one side with noodles and the other side with mashed potato. Pour tomato sauce around all.

Consommé Chevalier. Serve in hot well-seasoned consommé equal parts of small chicken dumplings, and chicken breast and smoked beef tongue cut Julienne style.

Fillet of sole, Montmorency. Place four flat fillets of sole on a buttered pan, season with salt and pepper, and lay four heads of French mushrooms and four slices of truffle on top of each. Cover with sauce Italienne, sprinkle with grated cheese, put small bits of butter on top, and bake in oven. When done sprinkle with chopped parsley and the juice of a lemon, and serve from the pan they were baked in. A silver dish is preferable for baking.

Croute aux fruits (fruit crust). Toast some slices of sponge cake, put them on a plate or saucer, and put on top different kinds of stewed fruit, (compote), flavored with a little kirschwasser or maraschino.

Croute à l'ananas (pineapple crust). Prepare in the same manner as croute aux fruits, but use pineapple. Decorate with maraschino cherries.

216

JULY 24

BREAKFAST   LUNCHEON
 Baked pears with cream   Terrine de foie gras en aspic
 Scrambled eggs with smoked salmon  Shirred eggs, Niçoise
 Rolls   Sweetbreads, Marigny
 Coffee   Lettuce and grapefruit salad
     Blackberry meringue
     Demi tasse
  DINNER
   Cream of flageolet beans
   Antipasto        Celery
   Sea bass, Montebello
   Roast tenderloin of beef, vert pré
   Field and beet salad
   Alexandria pudding
   Coffee

Scrambled eggs with smoked salmon. Cut a half pound of raw smoked salmon in thin slices. In a casserole put the salmon with two ounces of butter, and heat through. Then add ten beaten eggs, one-half cup of cream, a little salt and pepper; and scramble in the usual manner.

Terrine de foie gras en aspic. Use small round individual moulds; or a large one for six people; as desired. Melt a little meat jelly just so it will run, but do not have it hot. Put a little in the bottom of each mould and set in the ice box to become firm. Cut the foie gras out of the terrine with a soup spoon, which should be dipped in hot water for each cut so as to give a nice smooth surface. Put a layer of foie gras in the bottom of the moulds, cover with a little more jelly, set in ice box again to become cool, and then repeat until the moulds are full. For serving dip the form in hot water for a second, and turn out on a napkin on a platter. Garnish with parsley in branches.

Shirred eggs, Niçoise. Shirr some eggs, and before serving pour some tomato sauce, or purée, over the white of the eggs.

Sweetbreads, Marigny. Garnish some braised sweetbreads with an artichoke bottom filled with French peas, for each person. Serve sauce Madère.

Cream of flageolet beans. Heat three ounces of butter in a casserole, then add three spoonfuls of flour, and heat through. Then add one pint of chicken broth, one pint of milk, and two cans of French flageolet beans. Boil for thirty minutes, strain through a fine sieve, and put back in the casserole. Bring to a boil, season with salt and Cayenne pepper and a very little grated nutmeg. Then stir in a pint of boiling milk and three ounces of sweet butter. Strain again, and serve.

Sea bass, Montebello. Cut the fillets from a sea bass in the same manner as a fillet of sole. Spread a layer of fish forcemeat (see Bass Timbale) over them, season well, and fold the fillets. Put in a buttered pan, add one-half cup of fish stock or broth, one-half glass of white wine, cover with buttered paper, and cook in oven for fifteen minutes. Place on a platter, and cover with a mixture of two-thirds Béarnaise sauce and one-third tomato sauce. Garnish with fleurons.

Roast tenderloin of beef, vert pré. Roast a tenderloin of beef, and place on a platter. Garnish with French string beans in butter, and Julienne potatoes. Pour a little sauce Madère over the tenderloin; and also serve sauce separate.

217

JULY 25

BREAKFAST   LUNCHEON
 Cantaloupe   Matjes herring, Krasnapolsky
 Boiled eggs   Consommé in cups
 Dry toast   Cheese straws
 Ceylon tea   Broiled squab on toast
     Asparagus, Hollandaise
     Roquefort cheese with crackers
     Mixed fruit
     Coffee
  DINNER
   Rice soup, à l'Allemande
   Salted almonds
   Sand dabs, meunière
   Saddle of lamb, jardinière
   Romaine salad
   Pear cobbler
   Assorted cakes
   Coffee

Matjes herring, Krasnapolsky. Get six Matjes herring from the grocer, and soak in cold water for two hours. Then remove the skins, and place the herrings on lettuce leaves on a platter. Garnish with small plain boiled potatoes and dill pickles.

Rice soup, à l'Allemande. Put three ounces of butter and two spoonfuls of raw rice in a casserole and heat through. Then add two spoonfuls of flour and heat again. Then add two quarts of strained boiling chicken broth, and boil slowly for an hour. Stir occasionally so the rice will not burn on the bottom of the pot. Season with salt and white pepper.

Saddle of lamb, jardinière. Prepare in the same manner as rack of lamb, jardinière.

Alexandria pudding. Ten ounces of bread crumbs, one quart of milk, two ounces of butter, the grated rind of a lemon, the yolks of eight eggs, the whites of six eggs, four ounces of browned and chopped almonds, and six ounces of sugar. Mix the sugar with the butter, and then add the eggs. Mix the crumbs with the almonds and lemon rind, and add to the first mixture. Beat the whites of the eggs, and mix in lightly. Bake in a buttered pan, and serve with strawberry or raspberry sauce.

218

JULY 26

BREAKFAST   LUNCHEON
 Fresh raspberries with cream   Grapefruit with cherries
 Boiled salted salmon belly   Broiled striped bass
 Baked potatoes   Sibyl potatoes
 Rolls   Breast of chicken, en aspic
 Coffee   Louis salad
     Neufchâtel cheese with crackers
     Claret punch
     Demi tasse
  DINNER
   Little Neck clams
   Consommé Monte Cristo
   Planked shad
   Roast chicken
   Château potatoes
   New peas
   Chiffonnade salad
   Fancy ice cream
   Assorted cakes
   Coffee

Breast of chicken en aspic. Loosen the legs and skin of a good-sized chicken, then insert a knife between neck and wing up towards the middle of the wishbone, loosening all the meat from the breast bone. The whole side will then be in one piece with the wing attached. Do the same with the other side. Then season, and fry to a brown color in butter. Set aside to become cold. Then decorate with the hard-boiled white of eggs cut in fancy shapes; place in an oval form, cover with almost-cold meat jelly, and set in ice box to become cold. To remove, dip the form in hot water for a second, and place on a folded napkin. Garnish with parsley in branches.

Louis salad. Equal parts of raw pineapple, apple, and celery, cut Julienne style. Season with a sauce made with a cup of mayonnaise, a spoonful of cream, a spoonful of sherry wine, a dash of vinegar, and a pinch of paprika. Mix well.

Claret punch. One bottle of claret, one bottle of soda water, one-half pint of plain water, one-half pound of powdered sugar, one lemon cut in slices, and one pony of brandy. Stir all together until the sugar is dissolved. Strain, cool on ice, and serve in glasses with a very thin slice of lemon.

Consommé Monte Cristo. Consommé royal and printanier mixed.

219

JULY 27

BREAKFAST   LUNCHEON
 Fig jam   Canapé of sardines
 Boiled eggs   Cold clam broth
 Dry toast   Broiled honeycomb tripe
 English breakfast tea   Lyonnaise potatoes
     Chiffonnade salad
     Stilton cheese with crackers
     Coffee
  DINNER
   Potage velour
   California ripe olives
   Fillet of turbot, Bâtelière
   Sweetbreads, Metropolitan Club
   Roast duckling, apple sauce
   Artichokes, Hollandaise
   Waldorf salad
   Strawberry meringue
   Demi tasse

Potage velour. Mix two pints of purée of tomato soup with one pint of consommé aux perles de Nizam.

Fillet of turbot, Bâtelière. Put four fillets of turbot in a buttered pan, season with salt and pepper, add one-half glass of claret and one-half cup of fish broth, cover, boil for ten minutes, and then place the fish on a platter. Put one ounce of butter in a small casserole and heat. Then add one ounce of flour, heat through, add the broth left from the fish and also another half cup of broth, boil for five minutes, and strain. Then add slowly two ounces of fresh butter, stir well, and when butter is melted add one cup of hot shrimps. Season well, and pour over the fish.

Sweetbreads, Metropolitan Club. Let two pounds of sweetbreads soak in cold water with a little salt in it, for two hours; to cause the blood to run out. Then put in a casserole with one-half gallon of cold water and a spoonful of salt, and bring to a boil. Cool off in cold water, and then trim them free from skin. Put three ounces of butter in a very wide earthern pot, put the sweetbreads on top, and season with salt and pepper. Add six small white onions, six heads of fresh mushrooms, and two green peppers cut in one inch squares. Simmer until nice and brown, then add one-half glass of white wine and a spoonful of meat extract. Cook in oven for fifteen minutes, basting continually. Serve from the casserole in which it was cooked.

220

JULY 28

BREAKFAST   LUNCHEON
 Sliced peaches with cream   Cantaloupe
 Plain shirred eggs   Poached eggs, Périgordine
 Rolls   Mixed grill, special
     French fried potatoes
     Chicory salad
     Rice croquettes
     Demi tasse
  DINNER
   Clam cocktail
   Consommé Inauguration
   Salted pecans
   Mousse d'écrevisses (fish)
   Roast ribs of beef, Yorkshire pudding
   Stewed corn
   Green peas
   Mashed potatoes
   Watercress salad
   Chocolate ice cream
   Assorted cakes
   Coffee

Poached eggs, Périgordine. Spread some pâté de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with sauce Périgordine.

Consommé Inauguration. Equal parts of Julienne, small chicken dumplings, and Italian paste, served in hot consommé.

Mousse d'écrevisses. Remove the shells from three lobsters and two dozen écrevisses (crayfish or crawfish) and smash very fine in a mortar. Put a cup of water, an ounce of butter, and a little salt and Cayenne pepper in a vessel and bring to a boil. Then stir in slowly two tablespoonfuls of flour, and continue stirring until there are no lumps. Mix this with the écrevisse and lobster meat and mashed shells. When cold strain through a very fine sieve. Place in a bowl on ice and mix with an egg and a pint of thick cream; stirring in carefully so it does not curdle. Test for seasoning, and if necessary add a little écrevisse coloring to give a rose shade. Fill small buttered moulds, and boil in bain-marie for about fifteen minutes. Turn out on a platter, and pour écrevisse sauce over all. The lobster is added for economy and strength of color. Double the amount of écrevisses may be used instead.

Écrevisse sauce. Melt two tablespoonfuls of écrevisse butter in a pint of sauce Allemande, or sauce au vin blanc. Add a few écrevisse tails.

221

JULY 29

BREAKFAST   LUNCHEON
 Grapes   Herring salad
 Griddle cakes, maple syrup   Hot tomato broth
 Coffee   Eggs, Suzette
     Cold tongue, meat jelly
     Beet salad
     Peach cobbler
     Anisette cakes        Coffee
  DINNER
   Potage McDonald
   Radishes
   Kingfish, Argentine
   Small sirloin steak, à la Russe
   Summer squash
   Cauliflower, Hollandaise
   Potato croquettes
   Sliced tomatoes
   Orange basket
   Assorted cakes        Coffee

Herring salad. Soak two salted herrings in cold water for an hour, then remove the skin and cut out the bones. Slice in thin slices, and mix with one quart of potato salad.

Hot tomato broth. Chop three pounds of shin or lean beef. Mix with the whites of six eggs and one dozen tomatoes chopped very fine. Stir well, and add slowly one gallon of bouillon or stock. Bring slowly to a boil, and simmer for an hour. Strain through cheese cloth, season with salt and pepper. Serve either hot or cold.

Eggs, Suzette. Bake four medium-sized potatoes, cut off the tops, and scoop out the insides. Mash half of the potato that has been removed, add a little butter, season with salt and pepper, and put back in the bottom of each potato shell. Break an egg in each, cover with well-seasoned cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in medium-hot oven for ten minutes.

Anisette cake. One-half pound of sugar, five eggs, one-half pound of flour, and one teaspoonful of anise seed. Beat the sugar with the eggs until light, then add the flour and anise seeds. Put in a buttered bread pan and bake. When done allow to become cool; then cut in slices about one-half inch thick. Lay on a pan and bake until they become of a nice brown color.

Potage McDonald. Heat three ounces of butter in a casserole; then add two and one-half spoonfuls of flour, and one-half spoonful of curry powder. Heat through, and then add one pint of bouillon, stock or chicken broth, and one pint of milk; bring to a boil, and add one parboiled calf's brains. Boil for thirty minutes, and then strain through a fine sieve. Heat in another casserole one ounce of butter; then add half of a chopped onion, and fry until golden yellow. Then add the soup and boil for ten minutes. Then add the yolks of two eggs mixed with one cup of cream, stir well, and strain again. Season well with salt and pepper.

Kingfish, Argentine. Put two kingfish on a buttered platter or pan, season with salt and pepper, add a glass of white wine, put in oven and bake. Cover with Créole sauce and serve.

Small sirloin steak à la Russe. Broiled sirloin steak garnished with small patty shells filled with fresh caviar. Serve horseradish sauce separate.

222

JULY 30

BREAKFAST   LUNCHEON
 Apricots   Lobster salad
 Ham and eggs   Poached eggs, Piedmontaise
 Rolls   Birds' nests
 Coffee   Demi tasse
     Orangeade
  DINNER
   Consommé Vanderbilt
   Salami        Pim olas
   Striped bass, meunière
   Leg of veal, au jus
   Spinach with egg
   Laurette potatoes
   Lettuce salad
   Raspberry meringue
   Demi tasse

Poached eggs, Piedmontaise. Make a risotto, and place four poached eggs on top. Cover with cream sauce.

Birds' nests (puff paste). Bake small patties as elsewhere described. Wash with thin royal icing, and sprinkle with plenty of shredded cocoanut. Set in oven to obtain a little color. Fill the center with jelly or marmalade, and place three or four blanched almonds on top to represent the bird's eggs. Small egg-shaped candies may be used instead if desired.

Lemonade. One quart of water, the juice of five lemons, and one-half pound of powdered sugar. Dissolve the sugar in the water, and then add the lemon juice. Strain, and cool on ice.

Orangeade. One pint of water, one pint of orange juice, the juice of two lemons, and one-half pound of sugar. Dissolve the sugar in the water, add the orange and lemon juice, strain, and cool on ice.

Consommé Vanderbilt. Equal parts of boiled breast of chicken, boiled smoked beef tongue, French canned mushrooms and truffles cut in Julienne style; and one part of fresh or canned peas. Serve in hot, well-seasoned consommé.

223

JULY 31

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Schlemmerbroedchen
 Plain omelet   Scrambled eggs, Pluche
 Rolls   Westphalian ham
 Coffee   Red cabbage salad
     Rice croquettes
     Champagne punch
     Demi tasse
  DINNER
   Little Neck clams on half shell
   Potage Mexicaine
   Ripe California olives
   Fillet of turbot, Tempis
   Roast chicken
   Château potatoes
   Asparagus, Hollandaise
   Tomato salad
   Biscuit glacé, au café
   Demi tasse

Schlemmerbroedchen (sandwich). Spread four slices of rye bread with butter, cover with one-quarter pound of raw beef chopped very fine, and seasoned with salt and pepper. Spread some fresh caviar on top of the beef. Serve on a folded napkin, with two lemons cut in half.

Red cabbage salad. Slice a head of red cabbage very thin, put in a salad bowl, season with salt, pepper, one spoonful of oil, and three spoonfuls of vinegar. This salad requires more vinegar than oil.

Rice croquettes. Cook one-half pound of rice in three pints of milk, to which has been added half of a vanilla bean. This will make a stiff batter. Add one-quarter pound of sugar and the yolks of four eggs. Allow to cool. Shape the rice in croquettes, dip in beaten eggs, then in macaroon crumbs or powder, and fry in swimming hot lard or butter. Serve with wine sauce.

Compote with rice. Prepare some rice as for croquettes. Put a large spoonful in the center of a plate and garnish with stewed fruit. Any kind of stewed fruit may be used, such as peaches, apricots, pears, etc., either singly or mixed.

Champagne punch. One quart of champagne, one quart of white wine, one bottle of soda water, one spoonful of sugar, and three apples cut in small dices. Cool, and serve in champagne cup glasses.

Potage Mexicaine. Mix one quart of purée of tomato soup with one pint of well-seasoned consommé tapioca.

Fillet of turbot, Tempis. Season four fillets of turbot with salt and pepper, and roll in flour. Put three ounces of butter in a pan and heat. Then add the fish and fry for ten minutes on both sides. Place the fish on a platter; add another ounce of butter to the pan, and cook to the color of a chestnut, and pour over the fish. Sprinkle with the juice of a large lemon, and one spoonful of chopped salted almonds.

Scrambled eggs, Pluche. Scrambled eggs with chopped herbs; such as parsley, chervil and chives.

224

AUGUST 1

BREAKFAST   LUNCHEON
 Sliced peaches with cream   Eggs à la Patti
 Waffles with maple syrup   Stewed tripe, Blanchard
 Ceylon tea   Puff paste roses
     Coffee
  DINNER
   Consommé Alexandria
   Lyon sausage        Antipasto
   Boiled brook trout, mousseline
   Potatoes, nature
   Roast saddle of mutton, currant jelly, mint sauce
   String beans in butter
   Broiled tomatoes
   Escarole and chicory salad
   Soufflé au fromage
   Coffee

Eggs à la Patti. Make a chicken hash in cream and put on a platter. Lay four poached eggs on top, and one slice of truffle on top of each egg. Pour sauce Madère around the hash.

Puff paste roses. Roll out some puff paste about one-eighth inch thick, and cut with a star cutter. Brush over with a little water, and fold the points of the stars to the center. Bake, and when nearly done dust with powdered sugar, and return to oven to finish baking. The cakes will puff up like a rose. Fill with jelly and serve.

Consommé Alexandria. Add one cupful of boiled white meat of chicken, cut in small dices, to three pints of consommé brunoise.

Orange or lemon brandy, for flavoring. Peel very thin the yellow outside from oranges or lemons. The inner white skin is not good. Crush with a little granulated sugar. Put in a bottle and cover with strong brandy. In the same manner can be prepared the kernels of cherries, plums, apricots or peaches. Pound the kernels slightly before putting them in the brandy.

Glacé fruit. Be very particular in selecting the fruit. Cherries should be large and not quite ripe, and without blemishes; and the stones must be removed. Apricots and peaches should be of medium size, and almost green. Make as small a hole as possible when removing the stones. Pears should be peeled, and the stems left on. Figs should be green. Strawberries should be very green, but full grown; wash and dry well, and leave the stems on. Nectarines should be green, and the stones removed. Any hard green plums may be used, but leave their stones in. Cut pineapple in thick slices, remove the core, and any brown outside spots. All fruit should be thoroughly washed and dried before being prepared. It is well to make new syrup for each kind of fruit. To make the syrup boil two pounds of granulated sugar and two gills of water for eight minutes. Put the fruit in the syrup piece by piece; do not let it stop boiling; and wait a few seconds between each piece, so the syrup will boil up over the fruit. Then remove piece by piece in the same order as placed in the kettle. Use a silver spoon or an aluminum skimmer to handle the fruit, and under no circumstances use a fork. Place the fruit on 225 a thick piece of waxed paper, and set in a cool place. Repeat the process the next day, adding a pound of sugar and a gill of water to the syrup of the day before. Allow the fruit to boil hard for a minute, and remove as before. This must be continued for about eight days before the fruit will have absorbed enough sugar, and not be mushy. When the fruit is finished line a broad shallow stone jar with waxed paper, lay the fruit in singly, not allowing the pieces to touch, put waxed paper between the layers, and cover closely.

Baked pears, for canning. Wash as many ripe, firm unspecked pears as will fill a baking pan. Fill the pan almost full of boiling water. Sweeten as though for immediate use. Set the pan in the oven, baste frequently, and turn the pears around so they will brown lightly and evenly. Add a few cloves and a small stick of cinnamon. When the pears are very tender and almost candied, pack in hot glass jars, and pour the boiling syrup over them. Be sure to have enough thick syrup to cover the fruit. Seal while hot. Should the water evaporate too much while cooking, add a little more from time to time.

226

AUGUST 2

BREAKFAST   LUNCHEON
 Oregon cherries   Assorted hors d'oeuvres
 Finnan haddie in cream   Cold consommé in cups
 Baked potatoes   Cold saddle of mutton
 Rolls   White bean salad
 Coffee   French pastry
     Demi tasse
  DINNER
   Lamb broth à la Reine
   Queen olives
   Baked whitefish, St. Menehould
   Roast squab
   Artichokes with melted butter
   Broiled potatoes
   Celery root, field and beet salad
   Pumpkin pie
   Coffee

White bean salad. Soak a pound of navy beans over night in cold water. Then boil them in three quarts of water; to which has been added a little salt, an onion, a carrot, and a bouquet garni. When soft, remove the onion and carrot, and the bouquet garni, drain off the water, and set the beans to cool. When cold put in a salad bowl, add two shallots chopped very fine, a little chopped parsley, a little salt and some fresh-ground pepper, one spoonful of vinegar and two of olive oil. Mix well.

Lamb broth à la Reine. Put a shoulder of lamb in a roasting pan, season with salt and pepper, a little fat or a small piece of butter, and put in the oven to roast. When done remove the lean meat from the bones and cut in small squares. Put the trimmings in a casserole with five pounds of lamb bones and three quarts of water. Bring to a boil, skim well, and then add one sliced onion, one carrot, a bay leaf, six cloves, a bouquet garni, a stalk of leek and three leaves of celery, a little salt and a few whole black pepper berries. Boil slowly for one hour, without being covered, so the broth will stay clear. Strain through fine cheese cloth, add the lamb cut in small squares, and one-half pound of boiled rice. Serve hot and well seasoned.

Pumpkin pie. Make a custard with five eggs, two ounces of sugar, one pint of pumpkin pulp, one pony of molasses, three ounces of melted butter, one pinch of grated nutmeg, one pinch of cinnamon and one pinch of allspice. Mix to a custard, and finish like a custard pie.

Pumpkin pulp. Peel a pumpkin and wash out the seeds. Steam or boil until soft, and strain through a fine sieve.

Baked whitefish, St. Menehould. Take four pounds of whitefish (bass or other fish may be used), put in a vessel with two quarts of water and a spoonful of salt, and boil for five minutes. Then drain off the water, remove the skin and bones, and break the fish in two inch pieces. Make one quart of cream sauce. In a buttered baking dish put one spoonful of cream sauce, then one-third of the fish; cover with cream sauce; then another third of the fish; cover with sauce; and then the remainder of the fish, and pour the remainder of the sauce on top. The sauce should be highly seasoned. Sprinkle the top with grated Swiss or Parmesan cheese, put small bits of butter on top, and bake in oven for fifteen or twenty minutes. Sprinkle with the juice of two lemons, and serve from the baking dish.

227

AUGUST 3

BREAKFAST   LUNCHEON
 Loganberries with cream   Eggs Mollet, cream sauce
 Bacon and eggs   Broiled black bass, maître d'hôtel
 Rolls   Sliced cucumbers, French dressing
 Coffee   Browned hashed potatoes
     Compote with rice
     Demi tasse
  DINNER
   Terrapin soup, Southern style
   Pimentos, vinaigrette
   Scalloped clams
   Larded tenderloin of beef, moderne
   Romaine salad
   Biscuit glacé, peppermint
   Assorted cakes
   Coffee

Eggs Mollet, cream sauce. Eggs Mollet are soft boiled (about four minutes). Remove the shells, being careful that the eggs do not break. Put in a deep dish and cover with cream sauce.

Pimentos, vinaigrette. Drain the juice from one can of pimentos, lay them on a platter, and cover with vinaigrette sauce. Serve very cold.

Scalloped clams. Put six dozen Little Neck clams in a vessel with their juice, and bring to a boil. Heat two ounces of butter in a casserole, then add two spoonfuls of flour, and heat through. Then add the juice of the clams and half a pint of milk, and season with salt and pepper. The sauce should then be a little thick. Bind with the yolks of two eggs mixed with one-half cup of cream. Mix the clams with three-fourths of the sauce and put in a baking dish. Pour the rest of the sauce over the top, sprinkle with grated cheese, put small bits of butter on top, and bake in hot oven until brown. Serve in same dish.

Tenderloin of beef, moderne. Roast the tenderloin of beef, place on a platter, and garnish with several small patties; some of them filled with string beans, and some filled with peas in butter. Also garnish with rissolée potatoes. Serve Madeira sauce separate, besides pouring a little over the tenderloin.

Terrapin soup, Southern style. Scald two terrapin, and remove the shell, skin and intestines. Cut the terrapin in small pieces about one-quarter inch square. Heat four ounces of butter in a casserole, then add the terrapin and fry over a quick fire. Sprinkle with three tablespoonfuls of flour, add three pints of any kind of good broth and one pint of milk, season with salt and pepper, add a glass of good sherry wine, and boil until well done. Bind with the yolks of two eggs mixed with a cup of cream and a glass of dry sherry wine. Set on stove and let it come nearly to a boil, but not quite.

228

AUGUST 4

BREAKFAST   LUNCHEON
 Grapefruit   Eggs Vilna
 Oatmeal with cream   Calf's liver sauté, Spanish style
 Rolls   Boiled rice
 English breakfast tea   Watermelon
     Demi tasse
  DINNER
   Consommé Rothschild
   California ripe olives
   Broiled striped bass, maître d'hôtel
   Sliced culemo salad
   Roast chicken
   Peas à la Française
   Mashed potatoes
   Watercress
   Apricot meringue
   Coffee

Eggs Vilna. Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, lay four fillets of anchovies crosswise over the eggs, and garnish with two lemons cut in half, and parsley in branches.

Calf's liver, Spanish style. Cut six slices of calf's liver three-quarters of an inch thick, season with salt and pepper, roll in flour, and fry in melted butter. When nearly done place on a platter and keep hot. Pour one pint of very highly seasoned Créole sauce over the liver, and put in oven for two minutes. Sprinkle with chopped parsley, and serve.

Consommé Rothschild. Equal parts of breast of boiled fowl, beef tongue and truffles cut Julienne style, and added to very hot consommé. Add a little chervil before serving.

Sliced culemo salad. Culemo is a sort of cucumber. Peel, slice, and pour French dressing over it.

229

AUGUST 5

BREAKFAST   LUNCHEON
 Cantaloupe   Cold eggs with celery
 Boiled eggs   Cold chicken, with chow chow
 Dry toast   Asparagus, mayonnaise
 Crescents   Roquefort cheese with crackers
 Chocolate with whipped cream   Coffee
  DINNER
   Little Neck clams
   Potage Lamballe
   Radishes        Lyon sausage
   Fillet of sole, Paylord
   Sweetbreads, Egyptienne
   Roast ribs of beef
   Saratoga chip potatoes
   Chiffonnade salad
   Vanilla ice cream
   Assorted cakes
   Fruit
   Coffee

Cold eggs with celery. Put four cold poached eggs on a platter and cover with a sauce made of one pinch of salt, a little fresh-ground black pepper, the heart of a stalk of celery cut in very small dices, a little chopped parsley, one spoonful of vinegar, and two tablespoonfuls of olive oil.

Fillet of sole, Paylord. Chop very fine one-half of a can of French mushrooms, put in a napkin and squeeze out the water. Then mix with half a cup of thick cream sauce. Season four fillets of sole with salt and pepper, and spread all over with mushroom purée; then roll in fresh bread crumbs, and fry in swimming hot lard. Dress on a napkin on a platter, and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate.

Sweetbreads, Egyptienne. Put some braised sweetbreads on a platter and garnish with stuffed green peppers and croquettes of rice. One of each to each person. Serve Bordelaise sauce separate.

Stuffed green peppers. Dip four green peppers in very hot lard for a second, then remove the skin, cut off the top, and clean out the insides. Fill with a purée of fresh mushrooms, sprinkle with bread crumbs, put small bits of butter on top of each, and bake in oven for ten minutes. Serve as a garnish; or as a vegetable, with sauce Madère, or tomato sauce.

230

AUGUST 6

BREAKFAST   LUNCHEON
 Grapes   Canapé St. Francis
 Hominy in cream   Eggs Montebello
 Rolls   Cold roast beef
 Coffee   Cosmopolitan salad
     Buttermilk
  DINNER
   Consommé paysanne
   Salted almonds
   Salmon steak, Calcutta
   Parisian potatoes, Hollandaise
   Broiled squab on toast
   Artichokes with melted butter
   Stewed corn
   Hearts of romaine, Roquefort dressing
   Assorted French pastry
   Coffee

Eggs Montebello. Poach four eggs, allow them to become cool, roll in flour, then in bread crumbs, and fry in swimming hot lard or butter. Serve on a napkin, and garnish with fried parsley. Serve sauce Montebello separate.

Sauce Montebello. Equal parts of Béarnaise and tomato sauce mixed.

Cosmopolitan salad. Put in a salad bowl in bouquets such vegetables as peas, string beans, carrots, cauliflower, asparagus, Brussels sprouts, etc. There should be at least four different kinds. In the center place a handful of shelled shrimps or lobster cut in slices, or crab meat. Serve with French dressing, well seasoned.

Consommé paysanne. Cut two leaves of white cabbage in one inch squares, and put in a casserole. Add one sliced carrot, one sliced turnip, one leek and two leaves of celery, also sliced. Also add two ounces of butter, cover, and simmer in oven until soft. Be careful that it does not burn. Drain off the butter, add one quart of consommé, and boil for ten minutes. Add a little chopped chervil.

Salmon steak, Calcutta. Put two slices of salmon, about one and one-half inches thick, in a flat buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, cover with buttered paper, and cook in oven for twenty minutes. Then put the fish on a platter and keep hot. Pour over the fish a sauce made as follows: Heat two ounces of butter in a casserole, add one spoonful of flour and one of curry powder, and heat through. Then add the broth the fish was cooked in, and one pint of fish stock, and boil for ten minutes. Bind with the yolks of two eggs and one-half cup of cream. Strain, put back in the casserole, and whip one ounce of fresh butter into it. When the butter is melted it is ready to pour over the fish. Garnish the fish with fleurons.

Parisian potatoes, Hollandaise. Cut a quart of potatoes with a round Parisian spoon, put in cold water, add a little salt, and boil very slowly. When done, drain off the water, and put the potatoes in the oven to dry. Then put the potatoes in one ounce of melted butter mixed with a little chopped parsley, roll carefully so they will not break, and serve.

231

AUGUST 7

BREAKFAST   LUNCHEON
 Sliced nectarines in cream   Omelet Levy
 Scrambled eggs with smoked beef  Lamb kidneys en brochette, bacon
 Rolls   Lyonnaise potatoes
 Coffee   Field salad
     Camembert cheese with crackers
     Demi tasse
  DINNER
   Potage Cameroni
   Ripe olives
   Sand dabs, sauté meunière
   Sweetbreads, Figaro
   Roast sirloin of beef, Mounet Sully
   Broiled tomatoes
   Escarole salad
   Puff paste basket
   Coffee

Omelet Levy. Make a plain omelet with eight eggs, and put on a quite-large china platter. Garnish with one bouquet of pimentos cut in small dices and heated in butter; one bouquet of green peppers cut in the same manner and sautéed in butter; one bouquet of asparagus tips, and one of chicken hash in cream.

Lamb kidneys en brochette with bacon. Remove the skin from two lamb kidneys, split them open, and put a skewer through them. Season with salt and pepper, roll in oil, and broil. When done place on a piece of dry toast, lay two strips of bacon on top. And put a spoonful of maître d'hôtel butter on top of all.

Potage Cameroni. Make one quart of consommé brunoise, add six chickens' livers cut in small squares and sautéed in butter; and one-half cup of boiled macaroni cut in half inch pieces. Serve grated cheese separate.

Sweetbreads, Figaro. Braised sweetbreads served with their own gravy, and garnished with one timbale of spinach for each person. Serve sauce Figaro separate.

Sauce Figaro. Reduce one pint of tomato sauce one half by boiling slowly. Allow to become cold, add one pint of mayonnaise sauce, mix well, and season with salt and Cayenne pepper.

Roast sirloin of beef, Mounet Sully. Roast a sirloin of beef, place on a platter, and garnish with fresh artichoke bottoms filled with peas au beurre, and potatoes Julienne. Serve Béarnaise sauce separate.

Puff paste basket. Roll out some puff paste about one-quarter inch thick. Cut out the paste with an oval cutter. Wash the tops, and then make a shallow incision in the tops with another oval cutter about one-half inch smaller. Bake. Remove the soft inside paste, and fill with sweetened whipped cream. Make a handle out of some candied angelica, and stick it on the whipped cream, making it look like a basket.

232

AUGUST 8

BREAKFAST   LUNCHEON
 Orange juice   California gray shrimps in shell
 Kippered Alaska cod in cream   Cold consommé in cups
 Baked potatoes   Cold sirloin of beef, with meat jelly
 Rolls   Potato and beet salad
 Coffee   Schloss cheese with crackers
     Coffee
  DINNER
   Consommé Monaco
   Celery
   Broiled striped bass, maître d'hôtel
   Virginia ham glacé, champagne sauce
   Timbale of spinach
   Mashed potatoes
   Watercress salad
   Strawberry ice cream
   Assorted cakes
   Coffee

Kippered Alaska cod in cream. Kippered Alaska black cod is a delicate smoked fish. Remove the skin, place in a sauce pan and cover with thick cream. Bring slowly to a boil, and let stand for about ten minutes at boiling point. Another method of cooking is to put the fish in a sauté pan, cover with water, and bring to a boil. Then drain off the water, add some cream sauce and a small piece of butter, season with salt and pepper, and boil for five minutes.

Consommé Monaco. Cut one breast of a boiled chicken or fowl and two truffles in small dices. Add to one quart of hot well-seasoned consommé.

Virginia ham, glacé. Soak a Virginia ham in cold water over night. Then put the ham in a large kettle and cover with cold water, bring to a boil, and then set at side of stove and allow to simmer for three hours. The ham is done when the skin is easy to loosen. Then remove the skin, and put the ham in another pot with one quart of sherry wine, and set in oven to bake. Baste continually. After twenty minutes dust the top with powdered sugar, and bake until brown.

Champagne sauce, I. Put two ounces of sugar in a casserole and cook to a brown caramel color, but be careful not to burn. Then add one glass of vinegar and boil until nearly dry. Then add one pint of sauce Madère and boil for ten minutes. Strain, and season well.

II. Put one quart of champagne in a casserole and reduce until nearly dry, then add one pint of sauce Madère, season with salt and Cayenne pepper, boil for ten minutes, and strain.

Timbale of spinach. Pass one pint of freshly-chopped spinach through a fine sieve, season with salt and pepper, add one spoonful of cream sauce and a raw egg, mix well, and put in small buttered timbale moulds. Cook for twenty minutes in bain-marie. Serve as a garnish, or as a vegetable with cream, tomato, or Madeira sauce.

233

AUGUST 9

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Cantaloupe
 Flannel cakes, maple syrup   Poached eggs, d'Orleans
 Coffee   Mutton chops, Argenteuil
     Lettuce salad
     Puff paste sandwich
     Coffee
  DINNER
   Rice soup, Palermo
   Radishes
   Frogs' legs, sauté à sec
   Tenderloin of beef, Gambetta
   Romaine salad
   Biscuit glacé, mapleine
   Assorted cakes
   Demi tasse

Poached eggs, d'Orleans. Make four round pieces of dry toast, lay a thin slice of smoked beef tongue on each, and a poached egg on top of the tongue. Cover with Béarnaise sauce.

Mutton chops, Argenteuil. Broil some mutton chops and put on a platter. Garnish with asparagus tips. Pour a little Hollandaise sauce over the tips; and a little brown gravy or sauce Madère over the chops.

Puff paste sandwich (pastry). Roll out some puff paste into a thin sheet, and spread with a thick layer of jam. Wash the edges of the sheet, and place another thin sheet of the same paste on top. Press together at the edges. Wash the top, and bake. When nearly done dust the top with powdered sugar, and bake in the oven until the sugar is melted. Serve cold.

Rice soup, Palermo. Heat two ounces of butter in a casserole, add two ounces of rice and one ounce of flour, and heat through. Then add three pints of chicken broth, and boil slowly. Keep stirring carefully so it will not burn on the bottom, but do not break the rice. When the rice is soft bind the soup with the yolks of three eggs mixed with one pint of cream. Keep stirring the soup until it nearly comes to a boil; taste to determine as to seasoning; add a tiny bit of grated nutmeg, a little Cayenne pepper, and the juice of two lemons, freshly squeezed.

Tenderloin of beef, Gambetta. Put a roast tenderloin of beef on a platter, garnish on one side with onions glacés, and on the other side with fresh mushrooms sauté in butter. Serve sauce Madère on top of the beef, and also separate in a bowl.

234

AUGUST 10

BREAKFAST   LUNCHEON
 Sliced peaches with cream   Cold fonds d'artichauts, Du Barry
 Scrambled eggs with bacon   Cold Virginia ham and tenderloin of beef
 Rolls   Chilian salad
 Chocolate with whipped cream   Lemon cake
     Demi tasse
  DINNER
   Consommé Oriental
   Ripe California olives
   Fillet of halibut, Cubaine
   Roast chicken
   Asparagus, Hollandaise
   New peas in butter
   Duchesse potatoes
   Chiffonnade salad
   Fancy ice cream
   Assorted cakes
   Coffee

Cold fonds d'artichauts, Du Barry. Boil four fresh artichoke bottoms in salt water, to which has been added the juice of a lemon. Also boil a head of cauliflower. When both are cold fill the bottoms with some of the cauliflower, and cover with a well-seasoned thick mayonnaise sauce. Place each artichoke on a leaf of lettuce, and serve.

Chilian salad. Place in a salad bowl equal parts of apple, celery and pimentos, all cut Julienne style. Serve with mayonnaise sauce.

Lemon cake. Bake a sponge cake, as described elsewhere. Cut in three layers, and fill between with lemon butter filling. Glacé the top with thin white icing flavored with lemon juice. Serve when the icing is dry.

Orange cake. Same as lemon cake, but fill the cake with orange butter filling, and glace the top with pink icing flavored with orange. Serve with a slice of orange on top of each portion of cake.

Lemon butter filling. One-half pound of sugar, four ounces of sweet butter, two lemons, the yolks of two eggs, and two whole eggs. Grate the lemon rinds into the sugar, squeeze in the juice of the lemons, add the eggs, yolks and butter, mix well, and stir over a slow fire until it thickens. Do not let it boil. Use cold.

Orange butter filling. Prepare in the same manner as lemon butter filling, but use oranges.

Consommé Oriental. Cut carrots and turnips in the shape of half moons. Boil in salted water until soft, and serve in hot consommé with an equal quantity of plain boiled rice.

Fillet of halibut, Cubaine. Cut four fillets of halibut, season with salt and pepper, and roll in flour. Heat two ounces of butter in a frying pan, then add the fish and sauté on both sides until done. Put the fish on a platter and pour Créole sauce over it. Serve boiled rice separate.

235

AUGUST 11

BREAKFAST   LUNCHEON
 Grapenuts with cream   Shrimp patties in cream
 Boiled eggs   Calf's liver sauté, Lyonnaise
 Dry toast   German fried potatoes
 Ceylon tea   Field salad
     Camembert cheese with crackers
     Coffee
  DINNER
   Potage Parmentier
   Pim olas
   Planked striped bass
   Venison chops, port wine sauce
   Hashed brown sweet potatoes
   Artichokes au gratin
   Endive salad
   Strawberry meringue
   Coffee

Shrimp patties in cream. Make four patty shells and keep them hot. Wash one pound of picked shrimps in warm water. Make a pint of cream sauce, add the shrimps, season with salt and Cayenne pepper, and fill the patties. Serve on napkins, with parsley in branches, and a lemon cut in four.

Calf's liver sauté, Lyonnaise. Cut four slices of calf's liver about one inch thick. Season with salt and pepper, and roll in flour. Put two ounces of butter in a frying pan, and heat, add the liver and fry on both sides. When nearly done remove from the pan and place on a platter. Slice two onions very thin, put in the pan and fry until yellow. Then add one spoonful of flour, heat through, add a cupful of stock, bouillon, or hot water, season with salt and pepper, and add some chopped parsley and the juice of a lemon. Boil for a few minutes, and pour over the liver.

Potage Parmentier. Cut four stalks of leek and one onion in thin slices. Put in a casserole with three ounces of butter, cover, and simmer until done. Then add two pounds of raw white potatoes cut in half inch squares, two quarts of bouillon or stock, and one quart of water, a handful of salt, and a bouquet garni. Boil slowly until the potatoes are done, remove the bouquet, taste to see if salt is needed, and add a little pepper and chopped parsley.

Venison steak, port wine sauce. Cut four venison chops about one and one-quarter inches thick, and season with salt and pepper. Put a spoonful of melted butter in a sauté pan, heat, then add the chops and sauté until done. Place on a platter and pour port wine sauce over them.

Port wine sauce. Make any kind of brown gravy after cooking venison chops, saddle, or any roast. Melt two spoonfuls of currant jelly in a casserole, in a wine glassful of port wine, and reduce one-half. Then add one cup of brown gravy, dish gravy, or sauce Madère, season with salt and pepper, and boil for five minutes. Serve with game or mutton.

236

AUGUST 12

BREAKFAST   LUNCHEON
 Fresh raspberries with cream   Cantaloupe
 Omelet with fine herbes   Eggs, Mollet, Bordelaise
 Crescents   Broiled lamb chops
 Breakfast rolls   String beans with parsley
 Cocoa   Browned mashed potatoes
     Dandelion salad
     German apple cake
     Coffee
  DINNER
   Consommé fermière
   Radishes        Salted almonds
   Broiled lobster, maître d'hôtel
   Sweetbreads braisé, St. Albans
   Roast squab, au jus
   Summer squash, au beurre
   Parisian potatoes
   Escarole salad
   Vanilla ice cream
   Orange cake
   Coffee

Eggs Mollet, Bordelaise. Put four Eggs Mollet (see Eggs) in a deep dish, and cover with sauce Bordelaise.

Consommé fermière. Put two ounces of butter in a casserole; add equal parts of carrots, turnips, and cabbage cut in thin round slices the size of a silver quarter. Simmer until done, then drain off the butter, add one and one-half quarts of consommé, and boil for fifteen minutes. Serve with chopped parsley on top, and with bread crusts fried in butter separate.

Sweetbreads braisé, St. Albans. Place some braised sweetbreads on a platter, and garnish with one head of fresh stuffed mushrooms and one small chicken patty for each person. Make a gravy as described elsewhere for sweetbreads braisé, to which should be added one spoonful of tomato sauce.

Grape jelly. To every eight pounds of fruit add one cup of water, bring to a boil, crush, and strain through a jelly bag. Measure the juice, and then measure and set aside an equal quantity of granulated cane sugar. Then boil the juice for half an hour. Melt the sugar, add to the juice and boil for ten minutes.

Gooseberry jam. To each eight pounds of half-ripe gooseberries add one teacupful of water. Boil until soft, add eight pounds of heated sugar, and continue boiling until clear.

Spiced vinegar, for pickles. One gallon of cider vinegar, one pound of brown sugar, two tablespoonfuls each of mustard seed, celery seed and salt; one tablespoonful each of turmeric powder, black pepper, and mace; two nutmegs grated; three onions; and one handful of grated horseradish.

Spiced cherries. Nine pounds of fruit, four pounds of sugar, one pint of malt or cider vinegar, one-half ounce of cinnamon bark, and one-half ounce of whole cloves. Make a syrup of the ingredients, and boil for a few minutes before adding the fruit. Cook the fruit in the syrup until the skins break; then take out, and boil the syrup down until thick. Pour over the fruit while hot.

237

Spiced sweet apples. Take equal parts of sugar and vinegar, add a dozen cloves and a stick of cinnamon bark, bring to a boil, add sweet apples, and cook until the apples are tender.

Spiced tomatoes. Take red and yellow pear-shaped tomatoes, prick with a needle to prevent bursting, sprinkle with salt, and let stand over night. Pack neatly in glass jars, and cover with a vinegar made as follows: One pint of cider or malt vinegar; one tablespoonful of sugar; and one teaspoonful each of cloves, allspice, and black pepper. The spices should be ground. Bring to the boiling point, and pour over the tomatoes. Seal when cold.

AUGUST 13

BREAKFAST   LUNCHEON
 Sliced fresh pineapple   Lobster canapé
 Oatmeal with cream   Scrambled eggs, Mauresque
 Dry toast   Cold smoked beef tongue
 Oolong tea   Romaine salad
     American cheese with crackers
     Assorted cakes
     Demi tasse
  DINNER
   Potage Nassau
   Ripe California olives
   Pompano sauté, meunière
   Roast ribs of prime beef
   Stewed tomatoes
   Succotash
   New peas
   Mashed potatoes
   Lettuce and grapefruit salad
   Compote of peaches
   Coffee cream cakes
   Demi tasse

Lobster canapé. Cut the tail of a lobster in thin slices and lay on four pieces of toast. Cover with thick well-seasoned mayonnaise, and garnish the edges with chopped hard-boiled eggs and chopped parsley. Serve on a folded napkin, and garnish with parsley in branches and two lemons cut in half.

Scrambled eggs, Mauresque. Cut some Lyon sausage and boiled ham in small dices, put in a casserole with a piece of butter, and heat. Then add the beaten eggs, cream, and a little salt and pepper. Scramble in the usual manner, and serve in a deep china dish.

Potage Nassau. Peel eight white onions, and put in a casserole with one quart of water and a little salt. Boil for twenty minutes, and then drain off the water. Heat three ounces of butter in another casserole; then add three spoonfuls of flour, heat through; then add one pint of milk and one quart of bouillon and the onions, and boil for forty minutes. Strain through a fine sieve, put back in casserole, season with salt and Cayenne pepper, and stir-in three ounces of sweet butter. When the butter is melted, serve hot, with small crusts of bread cut in small squares, and fried in butter.

238

AUGUST 14

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Cold consommé in cups
 Broiled salted mackerel   Cold salmon, mayonnaise
 Baked potatoes   Culemo salad
 Rolls   French pastry
 Coffee   Demi tasse
  DINNER
   Pea soup with vermicelli
   Crisp celery
   Codfish steak, à l'Anglaise
   Fillet of beef, Dumas
   Chicory salad
   Fancy ice cream
   Assorted cakes
   Coffee

Pea soup with vermicelli. One quart of purée of pea soup mixed with one pint of consommé vermicelli.

Codfish steak à l'Anglaise. Heat two ounces of butter in a sauté pan; add two slices of fresh codfish cut about one and one-half inches thick, and one sliced onion. Season with salt and pepper, and simmer until the fish is done. Then remove the fish to a platter; sprinkle a spoonful of flour in the pan, heat through, add one-half glass of white wine, and boil for a few minutes. Then add one cup of hot milk and one-half cup of fish broth, and boil for ten minutes. Season with salt and pepper, add a little chopped parsley and a chopped hard-boiled egg and the juice of a lemon, and pour over the fish. Serve hot.

Fillet of beef, Dumas. Use a roast tenderloin of beef; or broiled fillet of beef steaks. Place on a platter, and cover with sauce Madère to which has been added a slice of boiled ham and a small can of French mushrooms cut in small dices. Garnish one side of the beef with potatoes Parisian, and the other side with artichokes cut in quarters and boiled in salted water.

239

AUGUST 15

BREAKFAST   LUNCHEON
 Fresh grapes   Casawba melon
 Boiled eggs   Fried fillet of sole, sauce Tartar
 Buttered toast   Cold tenderloin of beef
 Coffee   Salade Château de Madrid
     Camembert cheese with crackers
     Coffee
  DINNER
   Potage Dieppoise
   Queen olives        Radishes
   Broiled fresh mackerel, anchovy butter
   Potatoes Hollandaise
   Sweetbreads, Lieb, with peas
   Roast imperial squab
   Asparagus with melted butter
   Endive and beet salad
   Corn starch blanc mange
   Alsatian wafers
   Coffee

Salade Château de Madrid. Peel a half dozen fresh mushrooms, and cut them, raw, in Julienne style. Place them in a salad bowl with equal parts of green peppers and pimentos, also cut Julienne. In the center put an equal part of plain boiled rice; and a dressing made with one spoonful of vinegar, the juice of a lemon, two spoonfuls of olive oil, a pinch of Cayenne pepper, a little paprika, salt and pepper, and some chopped parsley and chervil.

Potage Dieppoise. Put in a casserole four leaves of white cabbage, and two stalks of leeks and one of celery cut in thin slices. Add three ounces of butter, cover, and simmer until done. Then add one pound of raw potatoes cut in thin slices the size of a silver quarter, and three pints of bouillon. Season with salt and pepper, and boil until done.

Broiled fresh mackerel, anchovy butter. Broil the mackerel and place on a platter. Pour over it an anchovy butter made as described elsewhere. Garnish with parsley in branches and quartered lemons.

Sweetbreads, Lieb. Soak four sweetbreads in cold water for an hour. Then put on fire in three pints of cold water and a spoonful of salt. Bring to a boil, and then cool off in cold water. Then trim the sweetbreads, season with salt and pepper, roll in oil, and broil. The sweetbreads must be whole; not split. When done place on a slice of Virginia ham and cover with sauce Colbert, and garnish with fleurons. The preceding is for one person only.

Endives with beets. Cut endives salad lengthwise, place on a large china platter, season with salt and pepper, sprinkle with chopped beets and parsley, and a mixture of one-third of vinegar to two-thirds of olive oil.

240

AUGUST 16

BREAKFAST   LUNCHEON
 Baked apples with cream   Grapefruit with cherries
 Small sirloin steak   Eggs Buckingham
 Broiled bacon   Salade Russe
 Browned hashed potatoes   Vanilla Darioles
 Rolls   Demi tasse
 Coffee  
  DINNER
   Potage Italienne
   Salted pecans
   Boiled turbot, nonpareil
   Roast chicken
   Purée of chicory
   Summer squash in butter
   Rissolées potatoes
   Lemon water ice
   Macaroons
   Coffee

Eggs, Buckingham. Put in a buttered shirred egg dish a slice of toast, lay a slice of ham on top, and a soft poached egg on top of the ham. Cover with cream sauce, sprinkle with grated cheese, and bake in a hot oven until brown on top.

Vanilla Darioles. Mix one ounce of flour with three ounces of sugar, two eggs and five yolks of eggs. Then add one pint of milk and some vanilla flavoring, and strain. Line about one dozen dariole or small timbale moulds with very thin tartelette dough. Put a piece of butter the size of a marble in the bottom of each, and fill with the above preparation. Bake in a medium-hot oven, and when done unmould; and serve either hot or cold, with vanilla sauce.

Orange Darioles. Same as vanilla darioles, but flavor with the rind and juice of an orange. Serve with orange sauce.

Lemon Darioles. Prepare in the same manner as orange darioles, but use a lemon to flavor same. Serve with lemon sauce.

Potage Italienne. Soak half a pound of dry mushrooms in cold water for a few hours. Then put in a casserole with one quart of consommé, one pint of purée of tomatoes, and one-half pound of boiled spaghetti cut in pieces two inches long. Boil for ten minutes. Crush two pieces of garlic and fry in a spoonful of oil for a second, add to the soup, season with salt and pepper, and sprinkle with a little chopped parsley. Serve grated cheese separate.

Boiled turbot, nonpareil. Put the whole turbot in a fish kettle, cover with cold water, add a glass of white wine, a handful of salt, one sliced carrot, onion and lemon, and a bouquet garni. Boil slowly for about ten minutes, then allow to stand for about thirty minutes in the hot water. Then put the fish on a folded napkin on a platter, and garnish with parsley in branches and quartered lemons. Serve sauce non pareil separate.

Sauce nonpareil. Put in a casserole the yolks of five eggs and the juice of a lemon. Set the casserole in a bain-marie, and stir well. Then add, little by little, three-quarters of a pound of butter, and one-quarter of a pound of crayfish butter, or lobster butter. Then strain through a fine cheese cloth, season with salt and pepper, or Cayenne, add one dozen écrevisse tails cut in two; or the tail of a lobster cut in small squares.

Purée of chicory. See March 14th, Purée of salad.

241

AUGUST 17

BREAKFAST   LUNCHEON
 Stewed prunes   Cantaloupe
 Ham and eggs   Poached eggs, Balti
 Rolls   Ham croquettes, cream sauce
 Coffee   Peas à la Française
     Schloss cheese with crackers
     Coffee
  DINNER
   Consommé Montesquieu
   Mortadella
   Pompano, sauté meunière
   Leg of mutton, Mexicaine
   String beans
   Potatoes sauté
   Hearts of lettuce
   Thousand Island dressing
   French pastry
   Demi tasse

Poached eggs, Balti. Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, and cover with sauce Madère.

Ham croquettes. Cut about one pound of ham trimmings in very small squares. Cut a can of French mushrooms in small dices, and squeeze the water out of them. Heat an ounce of butter in a casserole, add a dozen shallots chopped fine, and simmer for five minutes. Then add a spoonful of flour and heat through; then add a cupful of bouillon or stock, and boil for a minute; then add the mushrooms and the ham, and cook for ten minutes. Bind with the yolks of two eggs, season with a little Cayenne pepper, and add some chopped parsley. Then take off the fire and work in two ounces of good butter. When the butter is dissolved put on a pan or platter, and allow to become cold. Form the croquettes in any shape desired, roll in flour, then in beaten eggs, and then in bread crumbs, and fry in hot swimming lard. Serve with cream or tomato sauce, or sauce Madère. The butter is added to prevent the croquettes from being hard, when cooked.

Virginia ham croquettes. Make from Virginia ham; otherwise same as above.

Consommé Montesquieu. Equal parts of boiled ham, breast of chicken, and French mushrooms, cut Julienne style. Also an equal part of the small flowers of boiled cauliflower. Serve all in hot, well-seasoned consommé.

Leg of mutton, Mexicaine. Put a leg of mutton in a roasting pan with a sliced onion and carrot, four leaves of celery, and one Chili pepper. Season the leg with salt and pepper, and rub with a little garlic; place a small piece of butter on top, and set in oven to roast. When done remove the leg to a platter, drain the grease from the pan, add one spoonful of meat extract, a cup of bouillon or stock, and a little salt, and boil for a few minutes. Pour a little of the gravy over the mutton and serve the rest in a bowl. Garnish the leg with one stuffed pimento à la Créole for each person.

Stuffed pimentos, Créole. Make a rice Créole. Fill pimentos with this rice, place on a buttered pan, put small pieces of butter on top of each, and bake in a medium-hot oven. Serve as a garnish, or as a vegetable with tomato sauce.

242

AUGUST 18

BREAKFAST   LUNCHEON
 Orange juice   Eggs Mollet, Florentine
 Broiled Spanish mackerel   Cold leg of mutton
 Baked potatoes   Lima bean salad
 Rolls   Swiss cheese with crackers
 English breakfast tea   Assorted fruit
     Coffee
  DINNER
   Chicken soup, Fougarmont
   California ripe olives
   Brook trout, Volper
   Louis potatoes
   Roast beef, Jules-Albert
   Stewed tomatoes
   Fried egg plant
   Endives salad, French dressing
   Vanilla ice cream
   Assorted cakes
   Coffee

Eggs Mollet, Florentine. Put some purée of spinach in a vegetable dish, place four eggs Mollet on top.

Chicken soup, Florentine. Cut a spring chicken, bones and all, in pieces one inch square. Heat three ounces of butter in a casserole, add the chicken, and cook until golden yellow; add two spoonfuls of flour and heat through; add three pints of chicken broth, a bouquet garni, and one-half cup of raw rice. Boil for one hour, then remove the bouquet garni, add one pint of boiling milk, and season with salt and pepper and a little chopped parsley.

Brook trout, Volper. Put in a casserole two quarts of cider, one sliced onion, one carrot, one piece of celery, one piece of leek, a little parsley, one bay leaf, one clove, and one spoonful of salt. Bring to a boil, and then add eight brook trout. Set the vessel on the side of the range, and let stand at boiling point for ten minutes; then remove the trout to a platter. Serve with the following sauce: Heat two ounces of butter in a casserole, add two spoonfuls of flour and one and one-half pints of the cider in which the fish was cooked. Boil for twenty minutes. Then add two more ounces of fresh butter, season well with salt and pepper, and strain over the fish. Garnish with bread cut in heart shapes, and fried in butter. Sprinkle with chopped parsley.

Louis potatoes. Cut some potatoes with a small round Parisian spoon, parboil in water, and finish cooking in just enough cream to cover the potatoes. Season with a little salt, and serve in a deep dish with the cream.

Roast beef, Jules-Albert. Season a five pound piece of sirloin of beef with salt and pepper, and rub with garlic. Put in an earthern pot and pour a glassful of olive oil over it. Let it stand in the ice box for two days. Then put on fire and roast for about forty minutes, basting often. Then remove the beef to a platter, and add to the roasting pan one spoonful of flour; heat; add one cup of bouillon and one-half glass of white wine, season with salt and pepper, boil for ten minutes, and strain. Pour a little over the beef, and serve the rest in a sauce boat.

243

AUGUST 19

BREAKFAST   LUNCHEON
 Fresh raspberries with cream   Grapefruit, cardinal
 Omelet with chives   Fried eggs, Infante
 Rolls   Imported Frankfort sausages
 Coffee   Potato salad
     Limburger cheese with pumpernickel
     Rye bread
     Coffee
  DINNER
   Consommé with celery and rice
   Antipasto
   Fillet of sole, au vin blanc
   Roast chicken
   Asparagus, Hollandaise
   Potato croquettes
   Romaine salad
   Lemon darioles
   Coffee

Fried eggs, Infante. Cook some chickens' livers sauté in butter, and add a little sauce Madère. Pour the livers around some fried eggs.

Imported Frankfurter sausages. These sausages can be obtained in cans. Remove from can immediately upon opening, otherwise they will turn bad. Put the sausages in water almost at the boiling point, and keep them at that temperature for twelve minutes, but do not let them boil. Serve on a platter, garnished with parsley in branches.

Consommé with celery and rice. Cut a stalk of celery in small squares, wash well, and boil in salted water until soft. Boil about one-quarter of a pound of rice in salted water until soft. Serve both in three pints of hot well-seasoned consommé.

Omelet with chives. Beat eight eggs, season with salt and pepper, add one spoonful of chives sliced very fine, and cook the omelet in the usual manner.

244

AUGUST 20

BREAKFAST   LUNCHEON
 Blackberries with cream   Cantaloupe
 Plain pancakes   Eggs, Meyerbeer
 Breakfast sausages   Cold ham and tongue, meat jelly
 Rolls   Chiffonnade salad
 Coffee   German prune cake
     Demi tasse
  DINNER
   Potage brunoise, with rice
   Carciofini
   Boiled codfish, Flamande
   Potatoes, natural
   Sweetbreads, sans gêne
   Roast turkey, cranberry sauce
   Broiled sweet potatoes
   Stewed corn
   Sliced tomatoes, vinaigrette
   Corn starch blanc mange with sabayon
   Coffee

Eggs Meyerbeer. Shirred eggs with a broiled split lamb's kidney and a slice of truffle on top of each one. Pour a little sauce Madère over the white of the eggs.

Potage brunoise, with rice. To three pints of consommé brunoise add one-quarter of a pound of boiled rice.

Boiled codfish, Flamande. Put three slices of fresh codfish, cut about one and one-half inches thick, in a kettle with water. Season with salt, add one-half glass of vinegar, bring to a boil, and let stand at the boiling point for half an hour. Then place on a folded napkin, with parsley in branches, and two lemons cut in two. Serve sauce Flamande separate.

Sauce Flamande. Heat two ounces of butter in a casserole, add two spoonfuls of flour, one spoonful of vinegar, one quart of the fish broth in which the codfish was cooked, one spoonful of French mustard, a little salt and pepper, one bay leaf, one clove, and a little grated nutmeg. Boil for twenty minutes, strain through a fine cheese cloth, and put back in casserole. Then add, little by little, three ounces of good butter. When the butter is melted add the juice of a lemon and some fresh-chopped parsley.

Sweetbreads, sans gêne. Put some braised sweetbreads on a platter, and garnish with one stuffed head of fresh mushroom to each person. Cover with sauce Colbert.

245

AUGUST 21

BREAKFAST   LUNCHEON
 Baked pears with cream   Canapé thon mariné
 Broiled salted mackerel   Cold eggs, Riche
 Boiled potatoes   Broiled lamb chops
 Rolls   French fried potatoes
 Coffee   Cold artichokes, vinaigrette
     Cottage cheese with crackers
     Coffee
  DINNER
   Purée of lentils with tapioca
   California ripe olives
   Broiled pompano, fleurette
   Duchesse potatoes
   Boiled fowl, celery sauce
   Spinach, English style
   Orange darioles
   Demi tasse

Canapé thon mariné. Butter four pieces of toast, lay thin slices of thon mariné on top, spread a little mayonnaise over all with a knife, garnish the edges with chopped boiled eggs and chopped parsley. Serve on a napkin with parsley in branches, and quartered lemons.

Cold eggs, Riche. Make four eggs Mollet. When the eggs have become cold cut with the point of a knife, and let the yolks run out. Then fill with a few chopped anchovies, place on a china platter, and cover with sauce Figaro.

Purée of lentils with tapioca. Mix one quart of purée of lentils with one pint of consommé tapioca.

Boiled fowl. Put a soup hen on the fire in two quarts of water, add a little salt, bring to a boil, and skim. Then add one carrot, one onion, one leek, one piece of celery and a bouquet garni. Cook until the fowl is soft. Serve with cream, celery, oyster, or other sauce; as you may desire.

Celery sauce. Warm three ounces of butter in a casserole; add two stalks of celery, cut in small squares, well-washed and dried; and one and one-half spoonful of flour. Heat through, and then add two pints of chicken broth and a little salt. Boil until the celery is soft; then bind with the yolks of two eggs and a cup of cream.

246

AUGUST 22

BREAKFAST   LUNCHEON
 Sliced peaches with cream   Casawba melon
 Oatmeal   Eggs Lenox
 Rolls   Tripe sauté, Lyonnaise
 Coffee   Mashed potatoes
     Field salad
     Raspberry tartelette
     Demi tasse
  DINNER
   Consommé Colbert
   Radishes        Salted almonds
   Lobster en court bouillon
   Roast leg of lamb
   String beans
   Potatoes au gratin
   Fried egg plant
   Watercress salad
   Whipped cream in cups
   Lady fingers
   Coffee

Eggs Lenox. Boil hard one dozen eggs, remove the shells and cut in four. Put the eggs in one-half cup of cream sauce, and season with salt and pepper. Put in a deep buttered earthern dish, pour a cupful of tomato sauce on top, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown.

Consommé Colbert. Add to consommé printanier one poached egg for each person. Sprinkle with chopped chervil.

Lobster en court bouillon. Heat in a sauté pan one spoonful of olive oil and one ounce of butter. Add two leeks and one onion sliced fine. Fry till crisp and yellow, add one glassful of white wine, one bay leaf, one clove, one bouquet of tied parsley, one pint of fish broth, one clove of garlic, some chopped parsley, and two tomatoes cut in four. Then add two live lobsters cut in pieces one inch thick, including the shell and claws. Season with salt and pepper and a pinch of Cayenne, and boil slowly for forty minutes. When done remove the bay leaf, clove and bouquet of parsley, and serve with the broth and all.

Whipped cream in cups. Whip some cream quite stiff, and add a little powdered sugar and vanilla. Fill some cups; decorate the tops with some of the same whipped cream, but put on in fancy shape with the aid of a pastry bag. Serve with lady fingers.

247

AUGUST 23

BREAKFAST   LUNCHEON
 Blackberries with cream   Hors d'oeuvres variés
 Plain poached eggs on toast   Cold consommé in cups
 Broiled bacon   Omelet Impératrice
 Rolls   English mutton chop, tavern
 Uncolored Japan tea   Escarole and chicory salad
     Roquefort cheese with crackers
     Assorted fruit
     Demi tasse
  DINNER
   Purée of white bean soup, Allemande
   Plain celery
   Sand dabs, meunière
   Sugar-cured ham glacé, champagne sauce
   Spinach in cream
   Potatoes au gratin
   Wine jelly with whipped cream
   Assorted cakes
   Coffee

Omelette Impératrice. Slice a breast of boiled chicken, and mix with half a cup of cream sauce. Season with salt and pepper. Make the omelet, and before turning over on platter lay the chicken stew in the center. Pour thin cream sauce around the omelet.

Purée of white bean soup, Allemande. Make a purée of white beans as described elsewhere. Add four Frankfort sausages, peeled and cut in thin slices.

Sugar-cured ham glacé. Put a ham in a kettle and cover with cold water. Bring to a boil, and allow to simmer on side of range, at boiling point, for about three hours. Then pull the skin from the ham, sprinkle heavily with powdered sugar, place in a roasting pan, put a pint of sherry wine in the bottom, set in oven, and roast until brown. Serve on a platter garnished with watercress. Serve champagne sauce separate.

Wine jelly with whipped cream. Make some wine jelly as described elsewhere. Pour into moulds and set in ice box until firm. Unmould on a cold dish, and decorate with sweetened whipped cream.

248

AUGUST 24

BREAKFAST   LUNCHEON
 Sliced bananas with cream   Cantaloupe
 Browned corned beef hash   Eggs, Opéra
 Rolls   Spring lamb Irish stew
 Coffee   French pastry
     Coffee
  DINNER
   Consommé with Italian paste
   Lyon sausage
   Stewed striped bass, Américaine
   Hollandaise potatoes
   Roast chicken
   Succotash
   Cauliflower, Polonaise
   Hearts of lettuce salad
   Corn starch blanc mange with berries
   Macaroons
   Demi tasse

Eggs, Opéra. Garnish some shirred eggs on one side with asparagus tips in butter, and on the other side with chickens' livers sauté au Madère.

Consommé with Italian paste. Boil some Italian paste in salted water for eight minutes. Then drain off water, and cool the paste in cold water. Serve in hot consommé, with grated cheese separate.

Stewed striped bass, Américaine. Cut four pounds of striped bass in pieces two inches thick. Put them in a buttered sauté pan with an onion chopped fine; season with salt and pepper, add a glassful of white wine, and one quart of canned tomatoes just as they come from the can; and a bouquet garni. Cover, and simmer for half an hour. Then remove the fish to a platter, take out the bouquet garni, and reduce the broth one-half. Add, little by little, three ounces of sweet butter, stir until the butter is melted, add a little chopped parsley, and pour over the fish.

Corn starch blanc mange. Put a pint of milk on the fire. Moisten three spoonfuls of corn starch in a little cold milk, and then stir it into the boiling milk. Add two ounces of sugar and two well-beaten eggs. Cook for a few minutes, and pour into small moulds. When cold, unmould, and serve with cold cream.

Corn starch blanc mange with Sabayon. Prepare as above, and serve covered with thick Sabayon sauce.

Corn starch blanc mange with berries. Prepare a corn starch blanc mange, and serve with sweetened strawberries, raspberries, blackberries, or loganberries, around the edge of the dish.

Corn starch blanc mange with stewed fruit. Serve corn starch blanc mange with cold stewed apples, pears, peaches, plums, or apricots, around the bottom of the dish.

Corn starch food. (For infants or invalids.) Boil one pint of milk. Add three tablespoonfuls of corn starch diluted with a little cold water, and two ounces of sugar. Stir into the boiling milk, boil for a few minutes, and serve hot or cold.

249

AUGUST 25

BREAKFAST   LUNCHEON
 Grapes   Tomatoes, surprise
 Scrambled eggs with tomatoes   Eggs, de Lesseps
 Rolls   Rump steak, Dickinson
 Coffee   French fried potatoes
     Jerusalem artichokes in cream
     Camembert cheese with crackers
     Assorted fruit        Demi tasse
  DINNER
   Purée of turnips, Caroline
   Mortadella        Salted almonds
   Broiled fillet of sole, maître d'hôtel
   Leg of veal, au jus
   Carrots, Vichy
   Peas in butter
   Château potatoes
   Field and beet salad
   Strawberry ice cream
   Assorted cakes
   Coffee

Scrambled eggs with tomatoes. Peel four tomatoes, cut in two, and squeeze out the water. Then cut in small squares, and put in a sauté pan with one ounce of butter, season with salt and pepper, and simmer until done. Then add eight beaten eggs, one-half cup of cream, one ounce of butter, a little more salt and pepper; and then scramble with the tomatoes.

Tomatoes, surprise. Peel four tomatoes, cut off the tops, and scoop out the centers with a small spoon. Season the inner side of the tomatoes with salt and pepper, and turn upside down so the water will run out. Cut some celery in small dices, wash well, and mix with mayonnaise sauce, season with salt and pepper; and then fill the tomatoes. Serve on lettuce leaves.

Eggs, de Lesseps. Butter shirred egg dishes, crack two eggs in each, and lay one-quarter of a calf's brains that has been previously heated, on each. Season with salt and pepper, and set in oven for a few minutes. Put a small piece of butter in a frying pan and cook until smoking, and nearly black; pour over the egg and brain. Put a spoonful of vinegar in the frying pan and heat, and also pour over the egg. Sprinkle with a little chopped parsley and a few capers.

Rump steak, Dickinson. Broil a rump steak, and place on a platter. Parboil four slices of beef marrow and lay on top with some green and red peppers cut in triangular shapes. Pour sauce Colbert around the steak.

Jerusalem artichokes in cream. Peel a quart of Jerusalem artichokes, and put in a casserole with water, salt and a piece of lemon. Boil until done, drain off the water, and cut the artichokes in any shape desired, or sliced. Make a pint of cream sauce, put the artichokes in it, and boil for a few minutes. Season well.

Purée of turnips, Caroline. Peel six turnips, cut in four, put in a casserole with two quarts of chicken or veal broth, half a pound of rice, and a bouquet garni. Boil until done, remove the bouquet, and strain through a fine sieve. Put back in the casserole, bring to a boil; and add slowly, bit by bit, four ounces of sweet butter; season with salt and pepper, and serve with small pieces of bread cut in dices and fried in butter.

Mortadella. Imported Italian sausages, which comes in cans, sliced. Very fine.

250

AUGUST 26

BREAKFAST   LUNCHEON
 Stewed prunes   Eggs, Don Juan
 Buckwheat cakes, maple syrup   Broiled veal kidneys, with bacon
 Crescents   Lyonnaise potatoes
 English breakfast tea   Celery Victor
     Napoleon cake
     Coffee
  DINNER
   Consommé Châtelaine
   Queen olives
   Fried soft clams, Tartar sauce
   Tenderloin of beef, Cardinalice
   Lima beans, au paprika
   St. Francis potatoes
   Endives salad
   Mirlitons
   Coffee

Eggs, Don Juan. Make four pieces of toast, lay six fillets of anchovies on each, and cover with scrambled eggs.

Consommé Châtelaine. Equal parts of small chicken dumplings, boiled rice and new peas, served in hot consommé.

Fried soft clams, sauce Tartar. Take the bellies of one dozen soft clams and roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming hot lard or butter. Season with salt, place on a platter, on a napkin; and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate.

Tenderloin of beef, Cardinalice. Roast a tenderloin of beef, and lay sliced truffles heated in Madeira wine, on top. For each person, garnish with one-half tomato seasoned with salt and pepper, a small bit of butter placed on top and baked in the oven, and one pimento heated in butter. Serve separate, sauce Béarnaise and tomato sauce mixed. This is also a good way to serve tenderloin or sirloin steaks.

Lima beans, au paprika. Boil one quart of Lima beans in salted water. When done drain off the water. Heat through in a casserole, two ounces of butter and six chopped shallots. Then add one teaspoonful of flour and one teaspoonful of paprika, and one-half cup of bouillon, stock, or water; and boil for ten minutes. Then add the Lima beans, and simmer for a few minutes. If necessary, add a little more salt.

Mirlitons (cake). Beat well together four eggs and three ounces of sugar. Add one gill of orange flower water and one pint of cream. Strain, and put into tartelette moulds lined with tartelette dough rolled very thin. Dust some powdered sugar over them, and bake in a moderate oven.

251

AUGUST 27

BREAKFAST   LUNCHEON
 Cantaloupe   Cold celery broth
 Ham and eggs   Cold salmon, mayonnaise
 Rolls   Sliced cucumbers
 Coffee   Roquefort cheese and crackers
     Coffee
  DINNER
   Potage bourgeoisie
   Pim olas
   Skate fish au beurre noir
   Potatoes, nature
   Boiled beef, horseradish sauce
   German cabbage
   Roast squab
   Chiffonnade salad
   Biscuit glacé, vanilla
   Assorted cakes
   Coffee

Cold celery broth. Wash two stalks of celery, and cut in small pieces. Put in a vessel with three pounds of chopped raw shin of beef, the whites of six eggs, one onion, and a spoonful of salt. Mix well, and add slowly one gallon of stock or bouillon; or three quarts of water; and boil for two hours. Strain through a fine cloth, put in ice box, and serve when cold.

Potage bourgeoisie. In a kettle put a fresh brisket of beef, two marrow bones, and a handful of salt; and cover with cold water. Bring to a boil, skim well, add a small piece of Savoy cabbage, one carrot, one onion, one piece of celery, a dozen stalks of leek tied in a bunch, a bouquet garni, and a spoonful of whole black peppers. Boil slowly for about three hours and a half; then remove the beef; and take out the leeks and carrot and cut them in small round pieces. Take the fat off of the broth, and strain the broth over the leeks and carrot. Boil for a few minutes, and season with salt and pepper. Before serving add some chopped chervil, and some bread crusts cut in half inch squares, and fried in butter.

German cabbage. Heat three ounces of butter in a casserole, add three chopped onions, and simmer until done. Then add one spoonful of flour and one pint of bouillon from boiled beef, season with salt and pepper; and then add two heads of sliced Savoy cabbage, and cover the pot. Cook for one hour; then add one-half glass of white wine vinegar, and one spoonful of chopped parsley, and boil for thirty minutes.

252

AUGUST 28

BREAKFAST   LUNCHEON
 Sliced figs with cream   Olive and anchovy salad
 Hominy   Eggs, Canada
 Pulled bread   Broiled pigs' feet        Chow chow
 Chocolate   Potatoes, surprise
     Corn starch blanc mange with stewed fruits
     Demi tasse
  DINNER
   Potage Colbert
   Salted hazelnuts
   Eels, marinière
   Roast leg of mutton
   String beans with shallots
   Mashed potatoes
   Endives salad
   Dariolets, Duchesse
   Coffee

Olive and anchovy salad. Lay on a ravier, or flat celery dish, two dozen fillets of anchovies, crosswise. Cut the stones out of one dozen large queen olives, and slice the olives thin. Lay them over the anchovies, sprinkle with a very little salt, some fresh-ground black pepper, a spoonful of vinegar, and a spoonful of olive oil. Garnish with hard-boiled eggs cut in four, and chopped parsley.

Eggs, Canada. Cut the tops from four solid even-sized tomatoes, scoop out the insides, season with salt and pepper, break a raw egg in each, put a small piece of butter on top, season with salt and pepper, place on a buttered plate and bake in the oven for about eight or ten minutes. Serve on a china platter with a little tomato sauce around the tomatoes. Sprinkle with chopped parsley.

Potatoes, surprise. Bake four medium-sized potatoes, cut off the tops, and scoop out the insides. Mix the insides with two ounces of sweet butter, a little chopped chives, and salt and pepper. Mix lightly with a spoon, and refill the potatoes. Replace the top, and bake in oven again for three minutes. Serve on napkins.

Potage Colbert. Wash and dry two heads of chicory salad, slice fine, and fry in a casserole in three ounces of butter. Then add one and one-half ounces of flour, three pints of veal or beef broth, and one bouquet garni; and boil for an hour. Remove the bouquet, and strain the rest through a fine sieve. Put back in the vessel, season to taste with salt and Cayenne pepper, and when nearly boiling add the yolks of two eggs beaten with one cup of cream. Before serving add one lightly-poached egg to each person.

Eels, marinière. Remove the skin, and cut an eel in pieces three inches long. Put in a buttered pan, add one dozen finely chopped shallots, one glass of white wine, and one cup of fish broth. Cover, and boil until the eels are done. Then place on a platter. Heat one ounce of butter in a casserole, add a spoonful of flour and the broth in which the eels were cooked, and boil for five minutes. Bind with the yolks of two eggs and one-half cup of cream, add a little chopped parsley, and pour over the fish. Do not strain the sauce.

String beans with shallots. Boil two pounds of string beans in salted water. Simmer, without allowing to color, six chopped shallots in two ounces of butter. Then add the string beans, one ounce of butter, and some chopped parsley, season with salt and pepper, and simmer for a few minutes.

253

AUGUST 29

BREAKFAST   LUNCHEON
 Stewed dried fruit   Grapefruit with cherries
 Boiled eggs   Eggs Benoit
 Dry toast   English mutton chops, Kentucky sauce
 Coffee   Broiled sweet potatoes
     Romaine salad
     Brie cheese with crackers
     Coffee
  DINNER
   Consommé tapioca, écrevisse butter
   California ripe olives
   Sand dabs, meunière
   Roast turkey, cranberry sauce
   Green corn
   Spinach with eggs
   Rissolée potatoes
   Cold artichoke, vinaigrette
   Roman punch
   Assorted cakes
   Coffee

Eggs Benoit. Spread some pâté de foie gras on four pieces of toast, lay a poached egg on top of each; and a head of fresh mushrooms sauté in butter on top of each egg. Cover with Madeira sauce.

English mutton chop, Kentucky sauce. Broil the chop. Serve Kentucky sauce separate.

Kentucky sauce. Put in a casserole one pint of claret, half a pint of whiskey or cognac, one pint of chicken broth, half a pint of tomato ketchup, quarter of a pound of brown sugar, a little salt and one-half teaspoonful of tabasco sauce. Bring to a boil, and thicken with one-half cup of corn starch mixed with a little cold water. Boil for ten minutes, and then strain. Serve with mutton or game.

Stewed dried fruit (in general). Take pears, apricots, peaches, figs, or other fruit, and soak in cold water for about one hour. Then drain, add a little sugar, to taste, and boil until soft. Allow to become cold before serving.

Consommé tapioca, au beurre d'écrevisses (écrevisse butter). Make two quarts of consommé tapioca, and while boiling add, little by little, three ounces of écrevisse butter. When the butter is melted, and while the soup is boiling, add a little Cayenne pepper and a pony of cognac, and serve.

254

AUGUST 30

BREAKFAST   LUNCHEON
 Apple sauce   Canapé of fresh caviar
 Plain omelet   Eggs Chambord
 Pulled bread   Breaded veal cutlets
 Cocoa   Macaroni Caruso
     Edam cheese with crackers
     Coffee
  DINNER
   Potage Plessy
   Celery
   Boiled turbot, Hollandaise
   Potatoes, nature
   Sirloin steak, Bordelaise
   Broiled fresh mushrooms
   Soufflé potatoes
   French asparagus, melted butter
   Chicory salad
   Raspberry water ice
   Assorted cakes
   Coffee

Eggs Chambord. Poached eggs on toast, covered with sauce Chambord.

Sauce Chambord. Put in a casserole the head of a salmon cut in small pieces. Add three ounces of butter, one sliced carrot, one onion, a little parsley in branches, one bay leaf, four cloves, one spoonful of whole black peppers, one clove of garlic, and a little salt. Simmer until the head is cooked, then add one pint of claret and reduce until nearly dry. Then add one quart of fish broth or stock and boil for ten minutes. Thicken with two ounces of butter and one ounce of flour kneaded together, mix well, add two tablespoonfuls of anchovy essence, and boil for five minutes. Strain through a fine sieve, put back in casserole, bring to a boil, add two ounces of fresh butter, whip well, and season with salt and Cayenne pepper. Strain through fine cheese cloth. Serve with fish or eggs.

Macaroni Caruso. Boil one pound of macaroni in salted water. When done drain off the water, add one-half pound of sliced fresh mushrooms sauté in butter, a very little garlic fried in oil, a cup of tomato sauce, and one-half cup of grated cheese. Also serve grated cheese separate.

Potage Plessy. Slice ten onions very fine, and put in a casserole with a quart of water, bring to a boil, and then drain. Heat three ounces of butter in a casserole, then add two ounces of flour and two quarts of bouillon, and stir well. Then add the onions, season with salt and pepper, boil for an hour, and strain through a fine sieve. Put back in the casserole and add two ounces of sweet butter. When the butter is melted add bread crumbs fried in butter.

255

AUGUST 31

BREAKFAST   LUNCHEON
 Fresh raspberries with cream   Cantaloupe
 Baked beans, Boston style   Eggs Bernadotte
 Boston brown bread   Calf's head, vinaigrette
 Coffee   Plain boiled potatoes
     German prune cake
     Demi tasse
  DINNER
   Potage Montglas
   Dill pickles
   Boiled striped bass, Indian soy sauce
   Chicken sauté, Alsacienne
   Peas à la Française
   Chicory salad, Escoffier dressing
   Floating island
   Macaroons
   Coffee

Eggs Bernadotte. Lay four poached eggs on four pieces of toast, put two fillets of anchovies crosswise on each egg. Mix one pint of cream sauce with one dozen sliced queen olives, and pour over the eggs.

Potage Montglas. Mix one pint of purée of tomatoes with one quart of Consommé sago. Add the breast of a boiled fowl cut Julienne style, the tip of a smoked beef tongue cut in small squares, and one-quarter of a pound of macaroni cut in pieces one inch long. Serve grated cheese separate.

Boiled striped bass, Indian soy sauce. Put a whole striped bass in a fish kettle, cover with cold water, add a handful of salt, two sliced lemons, one small piece of ginger root, one sliced onion, and a bouquet garni. Bring to a boil, and set on side of stove at boiling point for twenty minutes. When done place on a platter, on a napkin, and garnish with small round boiled potatoes, parsley in branches, and two lemons cut in half. Serve sauce separate.

Indian soy sauce. Put two ounces of butter in a casserole, add two chopped shallots, and heat. Then add one spoonful of flour, one pint of boiling milk, one-half pint of Indian soy sauce, and season with salt and Cayenne pepper. Boil for a few minutes; then add a cup of thick cream and the juice of a lemon. The Indian soy sauce may be obtained in bottles.

Chicken sauté, Alsacienne. Cut a chicken in four. Heat one ounce of butter in a sauté pan, add the chicken, season with salt and pepper and a chopped shallot, and cook until golden yellow. Then add one-half spoonful of flour, and toss. Then add one-half glass of white wine, one cup of bouillon, and a spoonful of meat extract; and simmer for fifteen minutes. Serve on a platter garnished on one side with noodles, and on the other side with flour dumplings. Sprinkle with chopped parsley.

Escoffier dressing. Mix well together one-fourth cup of imported Escoffier sauce, which may be obtained in bottles, three-fourths of a cup of Chili sauce, a cup of mayonnaise to which has been added the juice of half a lemon, a little chives cut fine, and salt, pepper and paprika to taste. Pour over the salad.

256

SEPTEMBER 1

BREAKFAST   LUNCHEON
 Orange marmalade   Canapé de sardine
 Buckwheat cakes   Eggs Grazienna
 Breakfast sausages   Pork tenderloin, sauce piquante
 Rolls   Lorraine potatoes
 Coffee   Dandelion salad
     Oregon cream cheese with crackers
     Coffee
  DINNER
   Little Neck clams
   Fish broth, with whipped cream
   Chow chow
   Broiled barracouda, sauce Rougemont
   Potato brioche
   Tournedos, Café Julien
   String beans with tomatoes
   Escarole salad
   Strawberries à la mode
   Assorted cakes
   Demi tasse

Eggs Grazienna. Mix a cupful of boiled peas with a spoonful of cream sauce and a little salt and sugar. Heat well, and place on a platter. Put four fried eggs on top of the peas and pour a little tomato sauce around the bottom of the platter.

Fish broth with whipped cream. Make a fish broth, serve whipped cream and cheese straws on the side.

Potato brioche. Make a potato croquette preparation. Roll out, in flour, into the shape of a ball, place on a buttered pan, brush the tops with yolks of eggs, and bake in oven until nicely colored.

Sauce Rougemont (cold). Chop very fine some fresh mustard and tarragon, and mix with well-seasoned mayonnaise. If fresh mustard is not available use a little French mustard.

Broiled barracouda, sauce Rougemont. Split a barracouda, season well with salt and pepper, roll in oil, and broil. Place on a platter and garnish with parsley in branches and quartered lemons. Serve sauce Rougemont separate.

Tournedos, Café Julien. Take tournedos, or filet mignons, or small tenderloin steaks, or sirloin steaks; season well with salt and pepper, roll in oil, and broil. When done place on a platter, and garnish, for each person, with one fresh boiled artichoke bottom filled with French peas. Pour sauce Madère over the meat.

String beans with tomatoes. Peel and cut four tomatoes in four. Put in a casserole with one ounce of butter, season with salt and pepper, and simmer for ten minutes. Add two pounds of fresh boiled string beans, and two more ounces of fresh butter. Season with salt and pepper to taste, and simmer for five minutes. Sprinkle with parsley chopped fine.

257

SEPTEMBER 2

BREAKFAST   LUNCHEON
 Sliced pineapple   Little Neck clam cocktails
 Fried eggs with salt pork   Eggs à la tripe
 Rolls   Cold roast beef
 Coffee   String bean salad
     Duchesse darioles
     Demi tasse
  DINNER
   Potage Maintenon
   California ripe olives
   Pompano sauté, meunière
   Roast duckling, apple sauce
   Baked creamed squash
   Sweet potatoes sauté
   Green peas
   Waldorf salad
   Fancy ice cream
   Assorted cakes
   Coffee

Fried eggs with salt pork. Put four slices of salt pork in a frying pan and fry until done. Then break four eggs on top of the pork, season with a little pepper, and bake in oven for three minutes.

Dariole Duchesse. Mix one ounce of flour and three ounces of sugar with two whole eggs and five yolks. Then add one pint of milk to which has been added six crushed macaroons. Line about a dozen dariole moulds, or small timbales, with tartelette dough, or puff paste parings. (Paste left over when making vol au vent or puff paste cakes). The paste should be rolled out very thin. Into the bottom of each lined mould place a little chopped candied fruit, then fill with the above preparation. Dust some powdered sugar on top, and bake in a rather hot oven. Unmould and serve with fruit sauce.

Potage Maintenon. Put a soup hen and two pounds of veal bones in a pot in one gallon of water, add a spoonful of salt, one onion, one carrot, one stalk of celery, one-half stalk of leek, and a bouquet garni. Bring to a boil, skim well, and then simmer until the fowl is done. Then take out the fowl and cut the white meat in small squares. Strain the broth. Heat in a casserole four ounces of butter, add one-half cup of rice and two and one-half ounces of flour. When heated through add the broth, stir well, and let it simmer slowly. When once boiling be careful that the rice does not stick to the bottom and burn. Also be careful when stirring that you do not break the rice. Taste, season with salt and a little Cayenne pepper; and when the rice is soft thicken the soup with the yolks of four eggs mixed with a cup of cream and a very little grated nutmeg. Do not let the soup boil after adding the thickening.

258

SEPTEMBER 3

BREAKFAST   LUNCHEON
 Fresh raspberries and strawberries with cream  Cantaloupe and watermelon, surprise
 Calf's liver and bacon   Shirred eggs, Caroli
 Rolls   Veal kidneys sauté, au Madère
 Coffee   Mashed potatoes
     Salade Brésilienne
     Camembert cheese with crackers
     Coffee
  DINNER
   Consommé brunoise and vermicelli
   Pickles        Radishes
   Planked black bass
   Cucumber salad
   Deviled chickens' legs with Virginia ham
   Spinach with cream
   Egg plant, Sicilienne
   French pastry
   Demi tasse

Cantaloupe and watermelon, surprise. Cut out with a round Parisian spoon equal parts of cantaloupe and watermelon. Mix, and serve in grapefruit suprême glasses. Serve salt, pepper and powdered sugar separate.

Eggs, Caroli. Place in a buttered shirred egg dish one slice of smoked beef tongue, break two eggs on top, season with salt and pepper, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown.

Consommé brunoise and vermicelli. One quart of consommé brunoise mixed with one pint of consommé vermicelli. Serve grated cheese separate.

Planked black bass. Season a whole black bass with salt and pepper, and lay on a buttered plank. Put a little butter on top of the fish, and set in oven to bake. When the fish is done make a border around the edge of the plank with potato croquette preparation, using a pastry bag with a star tube to squeeze the potato through. Then set back in oven and cook until the border is brown. Pour two spoonfuls of maître d'hôtel butter over the fish, and garnish with parsley in branches and quartered lemons.

Deviled chickens' legs and Virginia ham. Use the legs from soup hens or roasted chickens. Spread with a mixture of half English and half French mustard, roll in bread crumbs, sprinkle with olive oil, broil, and place on a platter. Broil one slice of Virginia ham for each person, and lay on top of the chickens' legs. Pour tomato sauce around them.

Egg plant, Sicilienne. Peel an egg plant and cut in thin slices. Mix in a bowl two cups of grated cheese, one egg, half a cup of very thick cream, a little chopped chives, salt and a little Cayenne pepper. Spread on a slice of egg plant, and lay another slice on top, in the form of a sandwich. Roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in very hot swimming butter, and serve on folded napkin.

259

SEPTEMBER 4

BREAKFAST   LUNCHEON
 Stewed prunes   Hors d'oeuvres assortis
 German pancakes   Cold consommé in cups
 Corn muffins   Baked oysters, Gruyère
 Ceylon tea   Russian salad
     Mirlitons au rhum
     Coffee
  DINNER
   Potage Ruffo
   Queen olives
   Bouillabaisse Marseillaise
   Roast leg of lamb
   Corn à la Marie
   Potato croquettes
   Lima beans in butter
   Chicory and romaine salad
   Vanilla ice cream
   Lady cake
   Demi tasse

Baked oysters, Gruyère. Season one dozen oysters on the half shell with salt and pepper, lay on each a very thin slice of Swiss cheese, put a small bit of butter on top, and bake in a very hot oven for six minutes. Serve in the shells, on a platter, garnished with quartered lemons.

Mirlitons au rhum. Beat until very light, six eggs, six ounces of powdered sugar, and six ounces of almonds chopped very fine. Then add two tablespoonfuls of rum, one ounce of flour, and four ounces of melted butter. Pour into tartalette moulds, that have been lined with very thin dough. Dust the tops with powdered sugar, and bake in a rather hot oven. Glace the tops with thin icing flavored with rhum.

Potage Ruffo. Mix one quart of purée of tomato soup with one pint of consommé, add one-half pound of macaroni that has been boiled in salted water, and cut in pieces one-half inch long. Serve grated cheese separate.

Corn à la Marie. Put two ounces of butter and two peeled and quartered tomatoes in a casserole, and simmer for five minutes. Then add the corn cut from six boiled ears, season with salt, pepper, and a pinch of sugar, and simmer for five minutes.

Lady cake. One pound of sugar, three-quarters of a pound of sweet butter, one pound of flour, two ounces of corn starch, half a teaspoonful of baking powder, the whites of sixteen eggs, and rose flavoring. Mix the sugar with the butter and half of the whites of eggs. Mix the flour, corn starch and baking powder together, and add it to the first mixture. Beat the remainder of the whites of eggs until very hard, and add them to the preceding. Add the rose flavoring, mix lightly, put in mould and bake in the same manner as pound cake.

260

SEPTEMBER 5

BREAKFAST   LUNCHEON
 Orange marmalade   Grapefruit with chestnuts
 Poached eggs with bacon   Eggs Mollet, Auben
 Rolls   Lamb hash, Sam Ward
 Coffee   Escaloped tomatoes
     Sierra cheese with crackers
     Coffee
  DINNER
   Blue Point oysters on half shell
   Consommé federal
   Salted Brazil nuts
   Boiled Lake Tahoe trout, Hollandaise
   Potatoes, nature
   Sweetbreads braisé, Georginette
   Roast chicken
   New beets, Californienne
   Baked kohl rabi
   Hearts of lettuce, egg dressing
   Lemon water ice
   Lady fingers
   Demi tasse

Eggs Mollet, Auben. Make four croustades, lay an egg Mollet in each, and pour a little sauce Italienne over them.

Lamb hash, Sam Ward. Put two ounces of butter and one chopped onion in a casserole and simmer until yellow. Then add one pound of raw potatoes cut in small squares, and two pounds of left-over lamb cut in the same manner; season with salt and pepper, add one cup of bouillon, cover, and simmer for nearly an hour. Then dish up and sprinkle with chopped parsley.

Escaloped tomatoes. Drain into a bowl the juice from canned tomatoes. Butter a baking dish, cover the bottom with a layer of the tomatoes, add bits of butter, season with salt and pepper, and sprinkle with fresh bread crumbs. Then repeat with tomatoes, seasoning, and crumbs, in order, until the dish is full. Then add the tomato juice, sprinkle some crumbs on top, and bake in oven for twenty minutes. Serve in same dish.

Consommé federal. Make a consommé royal, season with a little Cayenne pepper, and add six thin slices of truffle for each person.

Sweetbreads braisé, Georginette. Make a purée of sorrel (see vegetable). Add to the purée some sliced canned mushrooms; or fresh mushrooms sauté in butter. Put the sorrel on a platter, lay sweetbreads braisé on top, and pour the gravy around the bottom of the platter.

New beets, Californienne. Put in a sauté pan two ounces of butter, three cloves, one teaspoonful of tarragon vinegar, one-half teaspoonful of sugar, and some fresh-cooked and peeled, small beets. Simmer for a few minutes.

Baked kohl rabi. Peel some kohl rabi, slice thin, and boil in salted water. Then arrange in a baking dish, cover with well-seasoned cream sauce, sprinkle with grated cheese and bread crumbs in equal parts, put small bits of butter on top, and bake in oven until brown.

261

SEPTEMBER 6

BREAKFAST   LUNCHEON
 Baked pears with cream   Cantaloupe
 Broiled salmon bellies with melted butter  Eggs, Jockey Club
 Plain boiled potatoes   Cold chicken and tongue, meat jelly
 Rolls   String bean and tomato salad
 Coffee   American dairy cheese with crackers
     Coffee
  DINNER
   Macaroni soup, with leeks
   California ripe olives
   Fillet of flounder, Chilienne
   Roast loin of veal, au jus
   Stuffed egg plant
   Asparagus tips in cream
   Cleo potatoes        Escarole salad
   Chocolate éclairs        Demi tasse

Eggs, Jockey Club. Shirred eggs garnished with veal kidneys sauté au Madère.

String bean and tomato salad. Equal parts of fresh-boiled cold string beans and peeled and quartered tomatoes. Put the beans around the edge of a salad bowl and the tomatoes in the center. Serve with French dressing and fresh-chopped parsley.

Macaroni soup with leeks. Slice six stalks of leek very thin, and put in casserole with three ounces of butter. Simmer until the leeks are cooked; then add two quarts of bouillon, stock or chicken broth; and bring to a boil. Then add six ounces of macaroni that has been boiled in salted water for fifteen minutes and then cut in pieces one inch long. Boil again for fifteen minutes, and season with salt and pepper. It is ready to serve when the macaroni is soft. Serve grated cheese separate.

Fillet of flounder, Chilienne. Put four fillets of flounder in a flat buttered baking dish, season with salt and pepper, lay four parboiled oysters on top of each fillet, and cover all with sauce Créole. Sprinkle with grated cheese and bread crumbs, put small bits of butter on top, and bake in oven for thirty minutes. Serve in the same dish, sprinkled with chopped parsley.

Stuffed egg plant. Three tablespoonfuls of sweet butter, one-half cupful of fresh bread crumbs, one cup of bouillon, the breast or leg of a cooked chicken chopped very fine, one egg, one-half glass of white wine, one pony of sherry wine, one tablespoonful of flour; and for seasoning use salt and pepper, and a little grated nutmeg, if desired. Cut three egg plants in two lengthwise, and scoop out the centers, leaving the shell a half inch thick. Soak half a cup of bread crumbs in a little stock or bouillon for five minutes; then add the chicken, two spoonfuls of butter, the egg, well beaten, and the chopped centers of the egg plant. Season, fill the egg plant shells, sprinkle with fresh bread crumbs, put small bits of butter on top, set in pan with a spoonful of olive oil, pour in the rest of the bouillon and white wine, and bake in a moderate oven. Serve on hot dishes, with the following sauce. Heat one spoonful of flour with one spoonful of butter, add the sherry wine and a cupful of the broth from the pan in which the egg plant was baked, and cook for five minutes. Pour the sauce around the egg plant.

Asparagus tips in cream. Make half a pint of cream sauce, and season well. Heat a can of asparagus tips in its own water; drain, lay in a deep vegetable dish, and pour the cream sauce over them.

262

SEPTEMBER 7

BREAKFAST   LUNCHEON
 Fresh grapes and apricots   Herring salad, Moscovite
 Oatmeal with cream   Eggs, Germaine
 Crescents   Lamb chops sauté, aux fines herbes
 Chocolate with whipped cream   Peas and shallots in cream
     Mashed potatoes au gratin
     Lemon pie, special
     Coffee
  DINNER
   German carrot soup
   Salami        Green olives        Celery
   Sand dabs, Gaillard
   Braised beef, comfortable
   Green corn
   Potato croquettes
   Romaine salad
   Fancy ice cream
   Assorted cakes
   Coffee

Herring salad, Moscovite. Soak half a dozen salted herrings in cold water for two hours. Then skin them, remove the bones, slice very thin, and place on a china platter. Chop two pickled beets, and place around the herring. Chop separately the whites and yolks of two hard-boiled eggs, and place on top of the herring. Pour the following dressing over all: Put in a bowl two spoonfuls of fresh-grated horseradish, a little salt and fresh-ground black pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil, and a little chopped cloves and parsley. Mix well.

Eggs, Germaine. Broil four large heads of fresh mushrooms and place them on four small round pieces of toast. Put a poached egg on top of each mushroom; and cover with sauce Colbert, to which has been added a little chopped tarragon.

Lamb chops sauté, aux fines herbes. Season eight lamb chops with salt and pepper, and fry in melted butter. Then place the chops on a platter. Put two ounces of butter in the frying pan, cook until the butter is brown, and pour over the chops. Sprinkle with chopped parsley, chervil, tarragon, and the juice of a lemon.

Peas and shallots in cream. Put in a sauté pan one dozen peeled shallots and simmer in two ounces of butter until golden yellow. Then add one quart of shelled peas, one cup of water, a little salt and a pinch of sugar. Then put on the cover and boil until soft. Drain off half of the broth and add one pint of rich cream sauce. Boil again for a few minutes.

German carrot soup. Grate the red parts of six carrots and put in a casserole with two ounces of butter and one chopped onion. Simmer for twenty minutes. Then add one pint of chicken broth, or veal broth, or any kind of stock; and one bouquet garni. Boil for twenty minutes, then remove the bouquet, and pass the rest through a fine sieve. Put back in casserole, add one pint of cream sauce, bring to a boil, and bind with the yolks of two eggs mixed with one cup of cream. Strain again; and before serving add a quarter of a pound of boiled noodles. Season with salt and a little Cayenne pepper.

Sand dabs, Gaillard. Season four sand dabs with salt and pepper, put 263 in a buttered pan, lay four raw oysters on top of each fish, add one-half glass of white wine, cover with buttered paper, and cook in oven for ten minutes. Then remove the paper and pour one pint of cream sauce over the fish. Sprinkle with two chopped hard-boiled eggs, put a few bits of butter on top, and bake in oven until brown.

Braised beef, comfortable. Braise the beef, as described elsewhere. Add to the sauce one can of sliced mushrooms. Garnish the beef with a timbale of spinach for each person.

SEPTEMBER 8

BREAKFAST   LUNCHEON
 Sliced peaches with cream   Cold consommé, in cups
 Picked-up codfish in cream   Cold braised beef, meat jelly
 Rolls   Cole slaw
 Coffee   Omelette Célestine
     Demi tasse
  DINNER
 Mutton broth, Kitchener
 Radishes
 Oysters, Newburg
 Fried chicken, Savoy
 Canned corn fritters
 Egg plant in casserole
 Lettuce salad
 French pastry
 Coffee

Omelette Célestine. Prepare an omelet, and before turning on platter fill with a little currant jelly. Sprinkle with powdered sugar, and burn with a hot iron. Cut some lady fingers in two, mix with a little sweetened whipped cream, and place at one end of the omelet. At the other end place some macaroons mixed with sweetened whipped cream.

Mutton soup, Kitchener. Put in a casserole three pounds of shin of beef, and a rack of lamb consisting of about six chops. Cover with about a gallon of water, add a little salt, bring to a boil, and skim. Then add two carrots, two turnips, one stalk of celery, two stalks of leeks, a bouquet garni, a spoonful of whole black peppers tied in cheese cloth, and one-half pound of large barley. Boil slowly. When the lamb is done remove, cut the chops apart and lay in soup tureen. When the vegetables are done remove the bouquet and the pepper bag; and cut the leeks, celery, carrots and turnips in small squares. Continue boiling the beef and barley until soft. Then remove the beef, which may be used the following day for an entrée dish if desired. Add to the soup two ounces of sweet butter, a glass of dry sherry wine, and the cut vegetables. Test for seasoning; and pour over the chops in the tureen. Sprinkle with chopped parsley.

Oysters, Newburg. Put two dozen oysters, with their juice, in a pan. Bring to a boil, drain off the broth, add one cup of cream sauce, boil once, 264 then bind with the yolks of four eggs mixed with one-half cup of cream. Season with a little salt and Cayenne pepper, let come nearly to a boil, and add one-half glass of sherry wine. Serve in a chafing dish.

Fried chicken, Savoy. Joint two small frying chickens, season with salt and pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming hot melted butter. When done pour a cupful of tomato sauce on a platter, lay the chicken on it, and garnish with asparagus tips à la Hollandaise.

Canned corn fritters. One tablespoonful of melted butter, one can of crushed corn, one cupful of flour, one teaspoonful of baking powder, three tablespoonfuls of milk, and salt and white pepper to taste. Put all in a bowl and mix well. Drop on a hot buttered griddle in spoonfuls, and brown on both sides. Can be made with fresh corn if desired. Serve with roast or fried chicken.

Egg plant in casserole. Slice very thin, one large, or two small, egg plants, three small onions, one clove of garlic, three tomatoes, and one green pepper. Arrange alternately in a buttered casserole, season with salt and pepper, pour four tablespoonfuls of melted butter over all, cover, and cook with a slow fire. Serve hot or cold.

SEPTEMBER 9

BREAKFAST   LUNCHEON
 Fresh strawberries with cream   Poached eggs, Florentine
 Boiled eggs   Tripe étuvé, bonne femme
 Buttered toast   Bischwiller potatoes
 Oolong tea   Alligator pear salad
     Roquefort cheese with crackers
     Coffee
  DINNER
 Oysters on half shell
 Consommé Portugaise
 California ripe olives
 Salmon steak, Colbert
 Noisettes of lamb, Ducale
 Asparagus Hollandaise
 York potatoes
 Dandelion salad, egg dressing
 Wine jelly with apricots
 Silver cake
 Coffee

Poached eggs, Florentine. Cut a can of pimentos in strips their full length and about one-quarter inch wide. Heat in a sauté pan with a little butter, and seasoned with salt and pepper. Lay them on a platter, crosswise, and place six poached eggs on top. Pour Madeira sauce around them.

Tripe étuvé, bonne femme. Cut two pounds of cooked tripe in strips about one-half inch wide and three inches long. Put two ounces of butter and two chopped onions in a casserole, and simmer until done. Then add spoonful of flour, and heat through. Then one glass of white wine, one pint of stock, and the tripe. Season with salt and fresh-ground pepper, add a 265 bouquet garni, cover the casserole, and cook in oven for one hour. When the tripe is done remove the bouquet, and add some fresh-chopped parsley.

Bischwiller potatoes. Cut two pounds of peeled potatoes lengthwise, in eight pieces each. Put in casserole and cover with cold water, add a little salt, and boil. When done drain off the water and put the potatoes on a long platter. Fry until crisp two sliced onions in two ounces of butter. Pour the butter and onions over the potatoes. Sprinkle with chopped parsley.

Consommé Portugaise. Peel four tomatoes, cut in two, squeeze out the water, and cut in small dices. Bring three pints of consommé to a boil, add the tomatoes and one cup of boiled rice. Canned tomatoes may be used if desired.

Salmon steak, Colbert. Cut two slices of salmon about one inch thick. Season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in frying pan with hot melted butter. When done place on a platter, on a napkin, and garnish with fried parsley and quartered lemons. Serve sauce Colbert separate.

Noisettes of lamb, Ducale. Season four noisettes of lamb with salt and pepper, and fry in sauté pan with one spoonful of butter. When done place on a platter and garnish with fresh-boiled artichoke bottoms filled with French peas in butter. Pour sauce Madère over the noisettes.

Silver cake. Ten ounces of sugar, six ounces of butter, the whites of six eggs, half a pint of milk, three-quarters of a pound of flour, and one-half ounce of baking powder. Mix well the sugar and the butter, and then stir in the whites of eggs and milk. Add the flour with the baking powder mixed in, and the rind of one lemon. Mix the whole lightly, and bake in the same manner as pound cake.

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SEPTEMBER 10

BREAKFAST   LUNCHEON
 Sliced nectarines with cream   Casawba melon
 Broiled salt mackerel   Eggs Chambery
 Baked potatoes   Ragout à la Deutsch
 Rolls   German apple cake
 Coffee   Iced tea
  DINNER
 Cream of farina, lié
 Sweet pickles        Salted almonds
 Fillet of sole, Pondichery
 Veal chops, Montgolfier
 English spinach
 Duchesse potatoes
 Escarole and chicory salad
 Rice darioles
 Demi tasse

Eggs Chambery. Make a purée of chestnuts, spread on four pieces of buttered toast, lay a poached egg on each, and cover with brown sauce (sauce Madère).

Cream of farina, lié. Bring to a boil one pint of chicken broth, then let one-half pound of farina run into it; and cook for about thirty minutes. Then add one pint of boiling milk, season with salt and pepper; and boil again. Then pass through a sieve, put back in the casserole, and bind with the yolks of two eggs mixed with a large cup of cream. Strain again.

Fillet of sole, Pondichery. Cut four fillets of sole, season with salt and pepper, place in a buttered sauté pan, add one-half glass of white wine and one-half cup of fish broth. Cover with buttered paper, and cook in oven for ten minutes. Then place the fish on a platter. Make a sauce as follows: Heat two ounces of butter in a casserole, add one heaping spoonful of flour and heat through. Then add the broth from the fillet of sole, and an additional cup of broth; one spoonful of curry powder, and a cup of tomato sauce. Season with salt and pepper, boil for a few minutes, and strain over the fish.

Veal chops, Montgolfier. Season four veal chops with salt and pepper, and place in a sauté pan with two ounces of butt