Читать бесплатно онлайн книгу  The Hotel St. Francis Cook Book

автор Victor Hirtzler

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

The
Hotel St. Francis
Cook Book

By Victor Hirtzler

Former Chef of Hotel St. Francis
San Francisco

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 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.

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.

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.

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.

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).

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.

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 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 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.

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 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 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 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.