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+Project Gutenberg's The Hotel St. Francis Cook Book, by Victor Hirtzler
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Hotel St. Francis Cook Book
+
+Author: Victor Hirtzler
+
+Release Date: April 27, 2012 [EBook #39550]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE HOTEL ST. FRANCIS COOK BOOK ***
+
+
+
+
+Produced by Melissa McDaniel and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive)
+
+
+
+
+
+
+
+
+
+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.
+
+  Italic text is denoted by _underscores_ and bold text by =equal
+  signs=.
+
+
+  Page 235: word missing before "in a wine glassful"
+  Page 119: Same recipe called Beef Montpasson and Beef Montbasson
+
+
+
+
+[Illustration: Victor Hirtzler]
+
+
+
+
+     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
+       Sliced oranges
+       Farina with cream
+       Calf's liver and bacon
+       Lyonnaise potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs Oriental
+       Tripe and potatoes, family style
+       Cold ham and tongue
+       Celery root, field and beet salad
+       Port de Salut cheese
+       Crackers
+       Coffee
+
+     DINNER
+       Consomme d'Orleans
+       Boiled whitefish, Netherland sauce
+       Squab pot pie, a 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, a 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
+       Grape nuts with cream
+       Kippered herring
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Omelet with oysters
+       Perch saute, meuniere
+       Browned hashed potatoes
+       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 saute, meuniere.= 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
+       Orange Juice
+       Waffles and honey
+       Chocolate and whipped cream
+
+     LUNCHEON
+       Chicken salad, Victor
+       Rolls
+       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.= Veloute 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 Madere,
+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 entree 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
+       Hothouse raspberries with cream
+       Baked beans, Boston style
+       Brown bread
+       Coffee
+
+     LUNCHEON
+       Canape of fresh caviar
+       Consomme Julienne
+       Boiled Salmon, sauce Princess
+       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
+
+=Consomme Julienne.= The word "Julienne" is a common kitchen term,
+signifying cut in slender strips, or match shape. For consomme 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
+consomme may be added. Cook until soft, and drain on a sieve so all the
+juice will run off. Combine with two quarts of consomme, 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 Bearnaise 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
+       Baked apples with cream
+       Fried hominy
+       Maple syrup
+       Coffee
+
+     LUNCHEON
+       Shirred eggs, Mornay
+       Fried smelts, Tartar
+       Broiled spareribs and sauerkraut
+       Plain boiled potatoes
+       American cheese and crackers
+       Coffee
+
+     DINNER
+       Potage Marquis
+       Celery
+       Stuffed lobster
+       Boiled beef, sauce piquante
+       Maitre d'hotel 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.
+
+=Maitre d'hotel 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
+       Sliced pineapple
+       Waffles
+       Honey in comb
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Croquettes Liviannienne
+       Eggs Beaujolais
+       Camembert cheese and crackers
+       Coffee
+
+     DINNER
+       Potage Victoria
+       Bass, Provencale
+       Stuffed lamb chops, Marechal
+       Curried Lima beans
+       Chateau 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 veloute of chicken and half puree of tomatoes.
+Garnish with turnip cut in small squares, string beans cut in half-inch
+lengths, and a few peas.
+
+=Bass, Provencale.= 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, Marechal.= 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.)
+
+=Macedoine 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
+       Stewed rhubarb
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Consomme favorite
+       Broiled shad roe, maitre d'hotel
+       Mirabeau salad
+       Lemon pie
+       Coffee
+
+     DINNER
+       Potage a l'Anglaise
+       Fillet of flounder, Meissonier
+       Chicken, Valencienne
+       Jets de houblons
+       Sybil potatoes
+       Hearts of romaine
+       Macedoine water ice
+       Lady fingers
+       Coffee
+
+=Consomme favorite.= Garnish the consomme 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, maitre d'hotel.= Season the roe well with salt and
+pepper, roll in olive oil, and broil. Serve with maitre d'hotel 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 a 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 saute in
+pan with butter. Put on platter and serve with supreme 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
+       Baked apples
+       Scrambled eggs with parsley
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Hors d'oeuvres varies
+       Pilaff a la Turc
+       Pont l'Eveque cheese
+       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 a la Turc.= Make a ring of risotto on a round platter, and in
+center put some well-seasoned chickens' livers, saute au Madere.
+
+=Potage Quirinal.= Make in the same manner as puree 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
+       Preserved figs with cream
+       Waffles
+       Coffee
+
+     LUNCHEON
+       Omelet with soft clams
+       Ripe olives
+       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 maitre d'hotel 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
+       Oatmeal with cream
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Oysters Yaquino
+       Cold assorted meats
+       Potato salad
+       Brie cheese and crackers
+       Oolong tea
+
+     DINNER
+       Potage Grande Mere
+       Cold goosebreast with jelly
+       Fillet of sole, royale
+       Plain potted squab chicken
+       Potatoes a 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 Mere.= 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 saute
+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 a 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
+       Grapefruit juice
+       Pettijohns with cream
+       Crescents
+       Cocoa
+
+     LUNCHEON
+       Pancake Molosol
+       Scotch consomme
+       Sweetbread patties with cream
+       Meringue glacee 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 consomme.= Boil a piece of mutton very slowly in consomme. 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 glacee, with raspberries.= Fill meringue shells with raspberry
+ice cream and garnish with fresh raspberries.
+
+
+JANUARY 12
+
+     BREAKFAST
+       Stewed prunes
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Eggs Mirabeau
+       Hasenpfeffer (hare stew)
+       Noodles
+       Coffee eclairs
+       Rolls
+       Tea
+
+     DINNER
+       Consomme 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.
+
+=Consomme 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 consomme.
+
+=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
+       Stewed rhubarb
+       Broiled finnan haddie
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Oyster stew
+       Eggs Gambetta
+       Mutton chops
+       French fried potatoes
+       String beans
+       Camembert cheese and crackers
+       Coffee
+
+     DINNER
+       Potage Venitienne
+       Aiguillettes of bass, a la Russe
+       Beef steak, Provencale
+       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 consomme, and
+cook for twelve minutes.
+
+=Aiguillettes of bass, a 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, Provencale.= Cook a small sirloin steak saute in butter,
+and season well. Cover one-half of the steak with Bearnaise sauce, and
+the other half with Bearnaise 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.
+
+=Bearnaise 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.
+
+=Bearnaise tomatee.= One cup of thick puree of tomatoes mixed with two
+cups of Bearnaise sauce.
+
+=Choron sauce.= Same as Bearnaise tomatee.
+
+
+JANUARY 14
+
+     BREAKFAST
+       Grapefruit juice
+       Grape-nuts with cream
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Barquette a l'aurore.
+       Salmon steak with anchovies
+       Baked potatoes
+       Cheese cake
+       Coffee
+
+     DINNER
+       Consomme creme de volaille
+       Salted English walnuts
+       Frogs' legs, saute a sec
+       Lamb chops, sauce Soubise
+       Stewed tomatoes
+       Brussels sprouts
+       Hearts of romaine
+       Meringue Chantilly
+       Coffee
+
+=Barquette a 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
+puree of tomatoes.
+
+=Consomme creme 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
+consomme. (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
+       Broiled Yarmouth bloaters
+       Lyonnaise potatoes
+       Corn muffins
+       Coffee
+
+     LUNCHEON
+       Grapefruit with cherries
+       Scrambled eggs, Turbico
+       Curried lamb with rice
+       Chocolate eclairs
+       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
+Creole 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 puree of white beans with one
+pint of thick consomme 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
+Creole 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 Madere, add the
+following: Eight small onions boiled and fried, eight heads of fresh
+mushrooms sauteed in butter, eight small boiled French carrots, and two
+small pickles cut in two. Serve with the squabs.
+
+
+JANUARY 16
+
+     BREAKFAST
+       Oatmeal with cream
+       Boiled eggs
+       Dry toast
+       Chocolate
+
+     LUNCHEON
+       Clam broth in cups
+       Broiled striped bass
+       Vogeleier omelet
+       Field salad
+       Tartelette au Bar le Duc
+       Coffee
+
+     DINNER
+       Consomme, de la mariee
+       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.
+
+=Consomme de la mariee.= Boil one quart of consomme. Put the yolks of
+four eggs in a soup tureen and stir well, adding the consomme 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
+file 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
+       Baked apples with cream
+       Poached eggs on toast
+       Puff paste crescents
+       English breakfast tea
+
+     LUNCHEON
+       Pain mane
+       Cold roast beef
+       Fresh vegetable salad
+       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 puree
+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 veloute 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
+Bearnaise tomatee.
+
+=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 saute pan, add the potatoes, and
+bake in oven until a nice golden brown. Drain off the butter, and season
+with salt.
+
+=Sweet potatoes, rissolees.= 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
+       Baked beans, Boston style
+       Brown bread
+       Omelet with jelly
+       Coffee
+
+     LUNCHEON
+       Hors d'oeuvres varies
+       Consomme Imperatrice
+       Beef steak, Foch
+       Gendarme potatoes
+       Lettuce salad
+       Meringue glacee au chocolat
+       Coffee
+
+     DINNER
+       Oysters on half shell
+       Creme Maintenon
+       Queen olives
+       Fillet of sole, Lord Curzon
+       Stuffed goose, with chestnuts
+       Apple sauce
+       Sweet potatoes, rissolees
+       Peas in cream
+       Cold asparagus, mustard sauce
+       Coupe Oriental
+       Assorted cakes
+       Coffee
+
+=Consomme Imperatrice.= Consomme 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 saute 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 glacee au chocolat.= Fill two meringue shells with chocolate
+ice cream, place together, and decorate with whipped cream.
+
+=Creme Maintenon (soup).= Three parts creme a la Reine soup, and one
+part thick consomme 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
+       Hothouse raspberries in cream
+       Scrambled eggs with bacon
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Consomme in cups
+       Ripe California olives
+       Broiled fillet of sole, maitre d'hotel
+       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
+       Stewed rhubarb
+       Boiled eggs
+       Buttered toast
+       Coffee
+
+     LUNCHEON
+       Eggs Oudinot
+       Fricassee of veal, with noodles
+       Chocolate profiteroles
+       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
+       Preserved figs
+       Oatmeal with cream
+       Rolls
+       Cocoa
+
+     LUNCHEON
+       Eggs Mery
+       Roast fresh leg of pork, au jus
+       Apple sauce
+       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
+       Stewed prunes
+       Pettijohns with cream
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape of fresh caviar
+       Scrambled eggs with morilles
+       Planked sirloin steak
+       Romaine salad
+       Camembert cheese
+       Crackers
+       Coffee
+
+     DINNER
+       Consomme 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, saute 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 maitre d'hotel sauce, and garnish
+with Parisian potatoes, parsley in branches, and quartered lemon.
+
+=Consomme Bretonne.= Make a Julienne of equal parts of celery, onions
+and leeks, and serve in consomme.
+
+=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
+       Poached eggs on toast
+       Broiled ham
+       Rolls
+       Ceylon tea
+
+     LUNCHEON
+       Mariniert herring
+       Potato salad
+       Lemon pie
+       Coffee
+
+     DINNER
+       California oyster cocktails
+       Bisque of crabs
+       Ripe olives
+       Frogs' legs, mariniere
+       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 entree 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, mariniere.= Cut the hind legs of two dozen small frogs in
+two. Put in saute 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
+       Preserved strawberries
+       Finnan haddie in cream
+       Baked potatoes
+       Corn muffins
+       Coffee
+
+     LUNCHEON
+       Eggs Chipolata
+       Tripe a la mode de Caen
+       Chocolate eclairs
+       Coffee
+
+     DINNER
+       Consomme parfait
+       Pimentos a l'huile
+       Sand dabs, meuniere
+       Leg of lamb, Boulangere
+       Chiffonade salad
+       Rolled oats pudding
+       Coffee
+
+=Eggs Chipolata.= Make some shirred eggs and garnish with sauce Madere,
+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.
+
+=Consomme parfait.= To one pint of lukewarm consomme 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 consomme.
+
+=Pimentos a 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, Boulangere.= 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
+       Oatmeal with cream
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Hors d'oeuvres varies
+       Clam broth in cups
+       Cheese straws
+       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
+       Puree of chestnuts
+       Peas au cerfeuil
+       Sweet potatoes, Southern style
+       Lettuce salad
+       Omelette souffle a 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 ecrevisse 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
+       Waffles
+       Honey in comb
+       Coffee
+
+     LUNCHEON
+       Grapefruit with sherry
+       Mixed grill
+       Cup custard
+       Lady fingers
+       Coffee
+
+     DINNER
+       Puree Crecy
+       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 maitre d'hotel 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 Bearnaise 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.
+
+=Puree Crecy (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
+       Stewed rhubarb
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Salade thon marine
+       Stuffed breast of veal, au jus
+       Asparagus tips, au gratin
+       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 marine 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
+       Farina with cream
+       Omelet with fine herbs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit and orange en supreme
+       Ripe olives
+       Eggs Marigny
+       Russian salad
+       Caramel custard
+       Coffee
+
+     DINNER
+       Tomate Parisienne (cold)
+       Consomme 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
+       Orange juice
+       Boiled eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Hors d'oeuvres varies
+       Eggs a la Russe
+       Boiled beef tongue with spinach
+       Mashed potatoes
+       French pastry
+       Coffee
+
+     DINNER
+       Cream of canned peas
+       Sardines on toast
+       Roast beef au jus
+       Lima beans
+       Rissolees potatoes
+       Romaine salad
+       Raspberry Bavarois
+       Assorted cakes
+       Coffee
+
+=Eggs a 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 maitre d'hotel butter on
+top, and garnish with quartered lemons and parsley.
+
+
+JANUARY 30
+
+     BREAKFAST
+       Baked apples with cream
+       Scrambled eggs with smoked beef
+       Rolls
+       English breakfast tea
+
+     LUNCHEON
+       Grapefruit with chestnuts
+       Consomme in cups
+       Deviled crab
+       Lemon pie
+       Coffee
+
+     DINNER
+       Toke Point oysters
+       Potage tapioca, Crecy
+       Terrapin, Maryland
+       Squab chicken, Michels
+       Stewed tomatoes
+       Cepes 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 glace (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, Crecy.= Half consomme tapioca and half potage Crecy,
+mixed. No croutons.
+
+=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.
+
+=Cepes 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 cepes. Serve cold.
+
+=Squab chicken a 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
+       Oatmeal with cream
+       Calf's liver and bacon
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Oysters Kirkpatrick
+       Country sausages with baked apples
+       Potato salad
+       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 glace
+       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 saute 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
+       Fried hominy
+       Currant jelly
+       Crescents
+       Coffee
+
+     LUNCHEON
+       Poached eggs with clams, Creole
+       Chicken croquettes with peas
+       Camembert cheese and crackers
+       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, Creole.= Heat two dozen clams in their own juice, but do not
+allow them to boil. Then add one pint of Creole sauce.
+
+=Poached eggs with clams, Creole.= Serve poached eggs on toast, covered
+with clams Creole.
+
+=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 puree 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
+       Stewed rhubarb
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Smoked goosebreast
+       Tomcods, meuniere
+       Broiled fresh spareribs, with lentils
+       Vanilla bavarois, with Bar le Duc
+       Cookies
+       Demi tasse
+
+     DINNER
+       Consomme Doria
+       Scallops, Jerusalem
+       Spring lamb tenderloin, Thomas
+       Fried egg plant
+       Chicory and escarole salad
+       Homemade apple pudding
+       Coffee
+
+=Tomcods, meuniere.= 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
+       Grapefruit
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape of sardines
+       Eggs Benedict
+       Sweetbread cutlets, cream sauce
+       Broiled fresh mushrooms
+       Fruit salad, Chantilly
+       Coffee
+
+     DINNER
+       Potage Lamballe
+       Frogs' legs, saute a 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
+       Guava jelly
+       Rolled oats with cream
+       Plain omelet
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Hors d'oeuvres varies
+       Fillet of halibut, au vin blanc
+       Broiled pig's feet, special
+       Celery root, field and beet salad
+       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 maitre d'hotel 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
+       Baked apples with cream
+       Buttered toast
+       Cocoa
+
+     LUNCHEON
+       Omelet with soft clams, Newburg
+       Breaded lamb chops, tomato sauce
+       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
+       Curacao 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 saute 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 consomme 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 sauteed, and served with maitre
+d'hotel sauce. Mostly used as an entree with fancy garniture.
+
+=Tournedos Rossini.= Salt and pepper the tournedos, saute in butter, and
+put on a platter. Take one slice of fresh goose liver (or Strassbourg
+goose liver au natural), season, roll in flour, saute 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
+       Preserved figs
+       Scrambled eggs with bacon
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Antipasto
+       Essence of chicken in cups
+       Cheese straws
+       Bear steak, port wine sauce
+       Chestnuts and prunes
+       Fried egg plant
+       Mexican salad
+       Corn meal pudding
+       Coffee
+
+     DINNER
+       Clam chowder
+       Ripe olives
+       Striped bass saute, miller style
+       O'Brien potatoes
+       Asparagus Hollandaise
+       Cold Westphalia ham
+       Omelette soufflee a 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 saute 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 Soufflee.= 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
+       Cactus fruit with lemon
+       Broiled pigs' feet, Chili sauce
+       Shirred eggs with parsley
+       Dry toast
+       Cocoa
+
+     LUNCHEON
+       Eggs Lackmee
+       Lamb steak, Bercy
+       String beans
+       Mashed potatoes
+       Fruit salad au Marasquin
+       Coffee
+
+     DINNER
+       Consomme 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 Lackmee.= 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 saute in pan with butter. Use as an entree 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 Madere,
+garnished with small onions saute, potatoes rissolees, and whole
+chestnuts glace au Madere.
+
+=Chestnuts glace.= Put one-half pound of boiled chestnuts in a saute pan
+with two spoonsful of meat extract, and cook for ten minutes.
+
+=Chestnuts glace au Madere.= Add to chestnuts glace a little sauce
+Madere, just before serving.
+
+
+FEBRUARY 8
+
+     BREAKFAST
+       Baked apples with cream
+       Boiled eggs
+       Dry toast
+       Chocolate with whipped cream
+
+     LUNCHEON
+       Omelette Louis XIV
+       Chickens' livers saute, au Madere
+       Puree of Lima beans
+       Sago pudding
+       Coffee
+
+     DINNER
+       Seapuit oysters
+       Cream of celery, Kalamazoo
+       Ripe California olives
+       Fillet of pompano, en papillote
+       Roast chicken
+       Watercress salad
+       Chateau 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 saute, Forestiere.= 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 saute 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.
+
+=Puree 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 consomme.
+
+=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 puree. 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 puree on one half of the paper,
+place the pompano on top, and another spoonful of the puree 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
+puree 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 puree of mushrooms and the
+addition of a slice of cooked ham on top, before folding the paper.
+
+
+FEBRUARY 9
+
+     BREAKFAST
+       Stewed prunes
+       Broiled salt mackerel, melted butter
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs Henri IV
+       Pork tenderloin, sauce Madere
+       Fried sweet potatoes
+       Stewed apples
+       Sherry wine jelly
+       Coffee
+
+     DINNER
+       Consomme national
+       Radishes
+       Fried fillet of sole, Marechal
+       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, Benedictine, 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 a 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 kuemmel, 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, Marechal.= 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
+       Grapefruit
+       Omelet with chives
+       Corn muffins
+       Coffee
+
+     LUNCHEON
+       Pickled oysters
+       Toasted rye bread
+       Consomme vermicelli
+       Calf's head a la poulette
+       Potato croquettes
+       Hot mince pie
+       American cheese
+       Coffee
+
+     DINNER
+       Puree 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
+
+=Consomme vermicelli.= Boil one-half pound of vermicelli in two quarts
+of salt water for five minutes. Drain, and add to three pints of
+consomme. 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.
+
+=Puree 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
+       Oatmeal with cream
+       Rolls
+       Chocolate
+       Whipped cream
+
+     LUNCHEON
+       Eggs Bresilienne
+       Sirloin steak, marchand de vin
+       Fried egg plant
+       Farina pudding
+       Coffee
+
+     DINNER
+       Potage Waldaise
+       Fish dumplings, white wine sauce
+       Mutton chops, provencale
+       Mashed potatoes
+       String beans
+       Hearts of romaine
+       Fancy ice cream
+       Cakes      Coffee
+
+=Eggs Bresilienne.= 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 saute 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 consomme tapioca with one quart of
+puree 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
+       Sliced pineapple
+       Broiled lamb kidneys with bacon
+       Lyonnaise potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs a la tripe
+       Kingfish saute meuniere
+       Cucumber salad
+       Chicken saute, Parisienne
+       French peas
+       Corn meal pudding
+       Coffee
+
+     DINNER
+       Potage Minestra
+       Queen olives
+       Fillet of barbel, regence
+       Tournedos Beresford
+       Potatoes chateau
+       Asparagus Hollandaise
+       Baked Alaska
+       Coffee
+
+=Eggs a 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 saute, Parisienne (1).= Joint a young chicken and saute 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 saute 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 Madere, 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
+       Stewed prunes
+       Boiled eggs
+       Buttered toast
+       Cocoa with whipped cream
+
+     LUNCHEON
+       Eggs Troubadour
+       Haricot of mutton
+       French pastry
+       Coffee
+
+     DINNER
+       Potage Voisin
+       Smoked goosebreast
+       Fillet of sole, Choisy
+       Sweetbreads Eugenie
+       Roast leg of lamb, au jus
+       Julienne potatoes
+       Celery mayonnaise
+       Curacao jelly
+       Coffee
+
+=Eggs Troubadour.= Spread four pieces of toast with puree de foie gras
+(goose liver pate), put a poached egg on top of each, and cover with
+sauce Perigord.
+
+=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 puree 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 eclairs, fruit
+tartelettes, moka cake, Napoleons, apple turnovers, Pont Neuf cakes,
+jalousie, cream puffs, etc.
+
+=Potage Voisin.= Half puree of peas and half puree Crecy. 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'epinards). 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'epinards).
+
+
+FEBRUARY 14
+
+     BREAKFAST
+       Stewed rhubarb
+       Plain omelet
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Smoked eels
+       Pumpernickel with sweet butter
+       Roast loin of pork with sauerkraut
+       Plain boiled potatoes
+       German huckleberry pie
+       Coffee
+
+     DINNER
+       Lynn Haven oysters
+       Cream of cauliflower
+       Pickles
+       Broiled Spanish mackerel, sauce fleurette
+       Chicken saute, 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
+       Baked apples with cream
+       Baked beans, Boston style
+       Boston brown bread
+       Coffee
+
+     LUNCHEON
+       Eggs Bagration
+       Chicken hash on toast
+       Chocolate eclairs
+       Coffee
+
+     DINNER
+       Hors d'oeuvres varies
+       Mock turtle soup
+       Ripe California olives
+       Aiguillettes of sole, hoteliere
+       Sweetbreads braise, Clamart
+       Roast partridge, bread sauce
+       Jets de houblons
+       Soufflee 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, hoteliere.= 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
+Bearnaise 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
+       Hominy with cream
+       Plain scrambled eggs
+       Rolls
+       English breakfast tea
+
+     LUNCHEON
+       Crab salad
+       Mutton chops, Robinson
+       String beans
+       Napoleon cake
+       Coffee
+
+     DINNER
+       Pea soup
+       Radishes
+       Broiled shad, maitre d'hotel
+       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 Madere. 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
+       Grapefruit marmalade
+       Boiled eggs
+       Buttered toast
+       Ceylon tea
+
+     LUNCHEON
+       Eggs Benedict
+       Tripe saute, Lyonnaise
+       Potatoes hashed in cream
+       Romaine salad
+       Camembert cheese and crackers
+       Coffee
+
+     DINNER
+       Consomme 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 saute, 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.
+
+=Consomme Rachel= (1). Plain consomme garnished with asparagus tips.
+
+(2) Plain consomme 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
+       Waffles
+       Honey in comb
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Grapefruit and oranges en supreme
+       Chicken broth in cups
+       Olives
+       Small sirloin steak, Bordelaise
+       Potato croquettes
+       Lettuce and tomato salad
+       French pastry
+       Coffee
+
+     DINNER
+       Potage Westmoreland
+       Oysters a l'ancienne
+       Chicken pot pie, home style
+       Combination salad
+       Moka cake
+       Demi tasse
+
+=Grapefruit and oranges en supreme.= Sliced oranges and grapefruit in
+equal parts, add a little sugar and maraschino, and serve in supreme
+glasses. Tie a ribbon around the glass, with a nice bow.
+
+=Potage Westmoreland.= Equal parts of mock turtle soup, thick consomme
+tapioca, and thick consomme brunoise. Before serving add a glass of dry
+sherry wine.
+
+=Oysters a 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
+       Stewed prunes
+       Scrambled eggs with chives
+       Toasted muffins
+       Coffee
+
+     LUNCHEON
+       Canape of raw meat
+       Radishes
+       Broiled shad, maitre d'hotel
+       Potatoes au gratin
+       Cauliflower mayonnaise
+       Pont l'Eveque 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
+
+=Canape 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, maitre d'hotel.= Split a shad, season with salt and
+pepper, sprinkle with oil, and broil on both sides. Dish up on a
+platter, cover with maitre d'hotel 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 saute 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
+       Oatmeal
+       Boiled salt mackerel
+       Baked potatoes
+       Rolls      Coffee
+
+     LUNCHEON
+       Poached eggs, Rothschild
+       Fried chicken, Maryland
+       Field salad
+       Roquefort cheese, crackers      Coffee
+
+     DINNER
+       Potage de sante
+       Salmon, Chambord
+       Leg of mutton, a la Busse
+       Spinach with cream      Parisian potatoes
+       Sliced tomatoes, mayonnaise
+       Anise seed cake
+
+=Poached eggs, Rothschild.= Put a spoonful of puree of game on a plate,
+a poached egg on top, and cover with sauce Perigueux.
+
+=Puree 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 Genoise, 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 ecrevisses (crayfish).
+
+=Leg of mutton, a la Busse.= Roast a leg of mutton, serve with its own
+gravy, and garnish with fresh mushrooms saute in butter, and onions
+glaces.
+
+=Fresh mushrooms saute in butter.= Clean and wash one pound of fresh
+mushrooms and dry in a towel. Put in a saute pan on the range, two
+ounces of butter; when hot add the mushrooms, season with salt and
+pepper, and saute slowly for about ten minutes. Serve on toast with
+their own gravy, or use as a garnish for entrees, stews, etc.
+
+=Onions glaces.= 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 saute pan with
+one ounce of butter. Put in oven and roast until brown. Then add one
+spoonful of meat extract, let them glace in this for a few minutes, and
+then serve. If preferred the onions may be glaced by sprinkling with
+powdered sugar, and omitting the meat extract. Or take one pint of
+strong beef consomme and reduce one-half, then add at the same time as
+the onions, and they will glace 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
+       Baked apples with cream
+       Plain omelet
+       Rolls
+       English breakfast tea
+
+     LUNCHEON
+       Fillet of herring, marine
+       Potato salad
+       Minced tenderloin, a l'estragon
+       Mashed potatoes au gratin
+       American cheese, crackers      Coffee
+
+     DINNER
+       Consomme Florentine      Ripe olives
+       Fillet of sole, Bercy
+       Sweetbreads braise, with peas
+       Roast squab, au jus.      Gauffrette potatoes
+       Cold asparagus, mustard sauce
+       Coupe Lyonnaise.      Assorted cakes.      Coffee
+
+=Fillet of herring, marine.= 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, a 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.
+
+=Consomme Florentine.= In consomme 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 saute 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 saute 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 glace.
+
+
+FEBRUARY 22
+
+     BREAKFAST
+       Orange marmalade
+       Buckwheat cakes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape Julia
+       Consomme in cups
+       Cheese straws
+       Sand dabs, meuniere
+       Broiled chicken on toast
+       Sybil potatoes
+       Baked Hubbard squash
+       Hearts of lettuce
+       Meringue glacee a 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
+       Soufflee potatoes
+       Alligator pear salad
+       Apple Moscovite
+       Assorted cakes      Coffee
+
+=Canape 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 saute in butter, and serve with Colbert, Bearnaise, or any other meat
+sauce.
+
+=Ducale.= Artichoke bottoms filled with French peas, sauce Madere. 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 saute pan, and fry the breasts for about
+fifteen minutes, or until golden brown. Serve with Virginia ham or
+bacon, figs, or with sauce Colbert, Madere, 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
+       Stewed prunes
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Hors d'oeuvres varies
+       Mutton chops, Daumont
+       Julienne potatoes
+       Swiss cheese and crackers
+       Coffee
+
+     DINNER
+       Potage Kroumir
+       Aiguillettes of sole, mariniere
+       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 saute
+pan. Dish up on a long platter, and garnish with artichoke bottoms
+filled with cauliflower. Pour sauce Perigueux 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 puree of tomato soup mixed with one pint
+of consomme tapioca.
+
+=Aiguillettes of sole, mariniere.= 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 saute, Montmorency.= Joint a chicken, season with salt and
+pepper, put three ounces of butter in a saute pan and saute the chicken.
+When done remove the chicken to a platter, and put in the pan one cup of
+brown gravy or sauce Madere, 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
+       Grapefruit with cherries
+       Omelet with ham
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs Talleyrand
+       Oysters a la Hyde
+       French pastry
+       Coffee
+
+     DINNER
+       Cream of frogs' legs
+       Olives
+       Scallops, Newburg
+       Roast Easter kid, mint sauce
+       Sweetbreads saute, 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 Perigueux.
+
+=Cream of frogs' legs.= Take the backs and front legs of two dozen
+frogs, reserving the hind legs for an entree. 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 croutons souffles separate.
+
+=Scallops, Newburg.= Put one pint of scallops in a saute pan with one
+ounce of butter, season with salt and pepper, and saute 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 saute.= Peel and slice two large boiled sweet potatoes.
+Put three ounces of butter in a saute pan, when hot add the potatoes and
+saute until nice and brown. Season with salt and pepper.
+
+
+FEBRUARY 25
+
+     BREAKFAST
+       Waffles
+       Honey
+       Coffee
+
+     LUNCHEON
+       Poached eggs, Martha
+       Hungarian beef goulash
+       Noodles, Polonaise
+       Savarin Chantilly
+       Coffee
+
+     DINNER
+       Consomme Colbert
+       Broiled Alaska candlefish
+       Sweetbreads, Theodora
+       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.
+
+=Consomme 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 consomme, 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, Theodora.= Split four large sweetbreads, fill with chicken
+forcemeat, and braise them. Serve with sauce Madere, 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 glace 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
+       Stewed prunes
+       Boiled eggs
+       Buttered toast
+       Coffee
+
+     LUNCHEON
+       Eggs a la Colonel
+       English lamb chops, Tavern
+       Lettuce salad
+       Pont l'eveque cheese
+       Crackers
+       Coffee
+
+     DINNER
+       Cream of rice
+       Ripe olives
+       Rock cod, en court bouillon
+       Potatoes nature
+       Squab chicken saute, Sutro
+       Olivette potatoes
+       Endives salad
+       Orange souffle, St. Francis
+       Assorted cakes
+       Coffee
+
+=Eggs a 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 Madere with fresh mushrooms.
+
+=English lamb chops, Tavern.= Broil an English lamb chop until nearly
+done, then put in an earthern casserole, with some saute 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 saute, 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 saute 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 saute in butter; one can of cepes saute in
+butter; the livers of the chickens whole, and one parboiled sweetbread
+sliced and saute in butter. Mix all together with the chicken, season
+well, and add some chopped parsley and chives.
+
+=Orange Souffle, 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
+       Orange marmalade
+       Ham and eggs
+       Corn muffins
+       Coffee
+
+     LUNCHEON
+       Omelet with Virginia ham and peppers
+       Calf's head, vinaigrette
+       Baked potatoes
+       Apricot layer cake
+       Coffee
+
+     DINNER
+       Strained gumbo soup, in cups
+       Radishes
+       Barracouda, maitre d'hotel
+       Stuffed capon, Bruxelloise
+       Asparagus, Hollandaise
+       Champs Elysees 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. Glace with chocolate frosting, and decorate the top
+with glace fruits. See pastry cream for directions for filling.
+
+=Apricot layer cake.= Same as chocolate layer cake, but fill with
+apricot marmalade, glace the top with vanilla frosting, and decorate
+with glace fruit.
+
+
+FEBRUARY 28
+
+     BREAKFAST
+       Shredded wheat with cream
+       Crescents
+       Cocoa
+
+     LUNCHEON
+       Eggs a la Reine
+       Tripe a la mode de Caen
+       Camembert cheese and crackers
+       Coffee
+
+     DINNER
+       Consomme d'Orleans
+       Celery
+       Fillet of sole, Victoria
+       Leg of mutton, Reforme
+       Carrots, Vichy
+       Potato salad
+       Peach Melba
+       Assorted cakes
+       Coffee
+
+=Poached eggs, a la Reine.= Spread some puree 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 saute 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, Reforme.= 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 Madere, and boil for five minutes, then
+strain, and stir in three ounces of sweet butter slowly.
+
+=Tripe a la mode de Caen.= 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 a la mode de Caen
+is in small individual earthen pots, on a large plate, with red-hot
+ashes under the pot.
+
+
+MARCH 1
+
+     BREAKFAST
+       Strawberries with cream
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Grapefruit en supreme
+       Consomme in cups
+       Cheese straws
+       Sweet-and-sour beef tongue
+       String beans
+       Mashed potatoes
+       Chocolate eclairs      Coffee
+
+     DINNER
+       Oysters on half shell
+       Onion soup au gratin
+       Kingfish saute, meuniere
+       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 consomme, stock or any
+good broth (consomme 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
+       Oatmeal with cream
+       Broiled finnan haddie
+       Lyonnaise potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs Bordelaise
+       Lamb chops, Victor Hugo
+       Julienne potatoes
+       Stewed tomatoes
+       Brie cheese, crackers      Coffee
+
+     DINNER
+       Cream of lettuce      Radishes
+       Scallops, Mornay
+       Croustades financiere
+       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 saute 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 saute 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 financiere.= Make a financiere, but cut a little smaller
+than for garniture. Fill the croustades, and serve on napkin with
+parsley in branches.
+
+=Financiere (garniture).= Cut two parboiled sweetbreads in slices, and
+saute in butter; add one-half can of French mushrooms, or one-quarter
+pound of fresh mushrooms cut in two and sauteed, 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 entree.
+
+
+MARCH 3
+
+     BREAKFAST
+       Griddle cakes with maple syrup
+       Buttered toast
+       Oolong tea
+
+     LUNCHEON
+       Poached eggs, Monnet Sully
+       Imported Frankfort sausages
+       Sauerkraut
+       Boiled potatoes
+       Limberger cheese and crackers
+       Coffee
+
+     DINNER
+       Toke Point oysters
+       Pannade soup
+       Boiled sea bass, Hollandaise
+       Potatoes nature
+       Chicken saute, Salonika
+       Peas au cerfeuil
+       Chiffonnade salad
+       Biscuit glace
+       Assorted cakes
+       Coffee
+
+     SUPPER
+       Golden buck
+
+=Poached eggs, Monnet Sully.= Place a poached egg on a canape of chicken
+and pour Bearnaise sauce over it.
+
+=Canape 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 saute, Salonika.= Joint a chicken and season with salt and
+pepper. Put two spoonfuls of olive oil in a saute pan, and when very hot
+add the chicken. Saute 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
+       Sliced pineapple
+       Bacon and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Mussels mariniere
+       Reindeer chop, port wine sauce
+       Sweet potatoes, saute
+       Lettuce braise
+       Waldorf salad
+       French pastry
+       Coffee
+
+     DINNER
+       California oyster cocktail
+       Ox tail soup, English style
+       Frogs' legs, Jerusalem
+       Filet mignon, Bayard
+       Flageolet beans
+       Sybil potatoes
+       Hearts of lettuce
+       Raspberry water ice
+       Assorted cakes
+       Coffee
+
+     SUPPER
+       Hangtown fry
+
+=Sauce mariniere.= 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, mariniere.= 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 mariniere, 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 maitre d'hotel, or some fancy meat sauce.
+
+=Port wine sauce.= Take the brown gravy from a roast, or use any kind of
+brown sauce, or sauce Madere; 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.= Saute in butter, or broil, small tenderloin
+steaks, place on toast, spread with puree de foie gras, cover with sauce
+Madere 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
+       Pearl grits with cream
+       Broiled smoked salmon
+       Toast Melba
+       Coffee
+
+     LUNCHEON
+       Eggs, Meyerbeer
+       Paprika schnitzel with spaetzel
+       Gorgonzola cheese with crackers
+       Coffee
+
+     DINNER
+       Cream of bananas
+       Ripe California olives
+       Fillet of bass, Nanon
+       Chicken saute, Creole
+       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 Madere. 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
+maitre d'hotel 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 saute pan, when hot put the slices of meat in the pan and
+saute 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
+glaces. 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
+glace, and pour maraschino sauce around the bottom of the pudding.
+
+=Spaetzel.= 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 spaetzel 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
+       Bar le Duc jelly
+       Spanish omelet
+       Dry toast
+       Chocolate with whipped cream
+
+     LUNCHEON
+       Grapefruit with cherries
+       Fried tomcods, Tartar sauce
+       Turkeys' livers en brochette
+       Flageolet beans
+       French pastry
+       Coffee
+
+     DINNER
+       Consomme royal
+       Soft clams, bateliere
+       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 Creole 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 maitre d'hotel sauce over it, and
+garnish with quarters of lemon and water-cress.
+
+=Clams bateliere.= Separate the bellies from one dozen soft clams and
+put them back in their half shells. Season with salt and pepper, cover
+with maitre d'hotel 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
+       Fresh strawberries with cream
+       Boiled eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs Sarah Bernhardt
+       Reindeer stew
+       Mashed potatoes
+       Camembert cheese and crackers
+       Coffee
+
+     DINNER
+       Cherrystone oysters on half shell
+       Cream of farina
+       Fillet of turbot, Bonnefoy
+       Lamb chops, charcutiere
+       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 Perigueux.
+
+=Sauce Perigueux.= 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 Perigord.= 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 saute pan with one-quarter
+pound of butter, season with salt and pepper, and saute 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. Saute 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 saute 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, charcutiere.= 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
+       Stewed prunes
+       Scrambled eggs with bacon
+       Buttered toast
+       English breakfast tea
+
+     LUNCHEON
+       Canape of fresh caviar
+       Consomme in cups
+       Cheese straws
+       Spring lamb Irish stew
+       Cream puffs
+       Coffee
+
+     DINNER
+       Puree d'Artois (soup)
+       Salted pecans
+       Broiled shad, Albert
+       Chicken a l'Estragon
+       Potatoes au gratin
+       Artichokes, sauce Hollandaise
+       Omelette soufflee
+       Coffee
+
+=Puree d'Artois.= Same as puree of peas.
+
+=Broiled shad, Albert.= Broiled shad with horseradish sauce.
+
+=Chicken a 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 soufflee.= 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 soufflee 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 soufflee 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
+       Orange marmalade
+       Boiled eggs
+       Dry toast
+       Ceylon tea
+
+     LUNCHEON
+       Eggs Maltaise
+       Calf's head, a la Francaise
+       Plain boiled potatoes
+       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 puree of fresh mushrooms, put a
+poached egg on top, and cover with cream sauce.
+
+=Calf's head, a la Francaise.= Boil a calf's head, with the tongue and
+brains, and dish up on a china platter. Make a macedoine 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 macedoine 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 puree 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 ecrevisses. 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 (Sable).= 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
+       Sliced bananas with cream
+       Broiled finnan haddie
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs Renaissance
+       Mutton chops, Signora
+       Fried egg plant
+       Romaine salad
+       Meringued peaches      Coffee
+
+     DINNER
+       Mock turtle soup
+       Oysters, Victor
+       Croustades Laguipierre
+       Roast capon, au jus
+       Fresh asparagus, Hollandaise
+       Champs Elysees 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.= (Peche meringuee.) 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, saute in
+butter, sliced sweetbreads saute, 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
+       Fresh strawberries with cream
+       Scrambled eggs with truffles
+       Crescents
+       Coffee
+
+     LUNCHEON
+       Hors d'oeuvres varies
+       Potato omelet
+       Roquefort cheese and crackers
+       Hungarian beef goulash
+       Coffee
+
+     DINNER
+       Consomme 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.
+
+=Consomme Du Barry.= Boil a cauliflower in salt water. When done cut the
+tips of the flowers from the stems and add to boiling consomme.
+
+=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 saute 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. Glace 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
+       Stewed rhubarb
+       Boiled eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit with maraschino
+       Fried tomcods, Tartar
+       Broiled honeycomb tripe
+       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 puree of fresh
+mushrooms and one-half cup of grated cheese. Put in a saute 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 puree,
+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.
+
+=Canape 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
+       Grapefruit marmalade
+       Buckwheat cakes
+       Breakfast sausages
+       Maple syrup
+       Rolls      Coffee
+
+     LUNCHEON
+       Eggs gastronome
+       Calf's brains au beurre noir
+       Persillade potatoes
+       Hearts of lettuce, French dressing
+       French pastry      Coffee
+
+     DINNER
+       Toke Point Oysters, mignonette
+       Potage Mongol
+       Ripe California olives
+       Fillet of sole, Villeroi
+       Roast loin of lamb, mint sauce
+       Asparagus Polonaise      Potato salad
+       Savarin aux fruits      Coffee
+
+     SUPPER
+       Yorkshire buck
+       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
+       Baked beans, Boston style
+       Brown bread
+       Buttermilk
+       Coffee
+
+     LUNCHEON
+       Omelet with oysters
+       Veal chops, saute in butter
+       Puree of salad
+       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      Chateau potatoes
+       Endives salad
+       Parfait Napolitain
+       Assorted cakes      Coffee
+
+=Puree 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 puree
+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
+       Bananas with cream
+       Scrambled eggs with asparagus tips
+       Toast
+       Coffee
+
+     LUNCHEON
+       Crab salad
+       Consomme in cups      Cheese straws
+       Fried whitebait, remoulade
+       Lamb chops      Saute 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 remoulade.
+
+=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 saute pan in two spoonfuls of hot butter, and fry. When done dish up
+on a platter, garnish with corn fritters, and serve sauce supreme
+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
+       Grapefruit
+       Fried eggs
+       Dry toast
+       English breakfast tea
+
+     LUNCHEON
+       Sardines, vinaigrette
+       Paprika schnitzel with spaetzel
+       German apple cake
+       Coffee
+
+     DINNER
+       Blue Point oysters on half shell
+       Puree paysanne
+       Pompano saute, meuniere
+       Tame duckling, apple sauce
+       Young beets in butter
+       Sweet potatoes saute
+       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.
+
+=Puree 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 saute 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
+glace with chocolate or coffee icing. Let the icing dry, and serve in
+paper cases.
+
+
+MARCH 17
+
+     BREAKFAST
+       Fresh strawberries with cream
+       Boiled eggs
+       Dry toast
+       Chocolate with whipped cream
+
+     LUNCHEON
+       Eggs Princesse
+       Chicken saute, Hongroise
+       Mashed potatoes
+       Lettuce salad
+       Brie cheese and crackers
+       Coffee
+
+     DINNER
+       Little Neck clams
+       Consomme Camino
+       Fillet of bass, Menton
+       Roast leg of lamb
+       String beans
+       Chateau potatoes
+       Chiffonnade salad
+       Fancy ice cream
+       Assorted cakes
+       Coffee
+
+=Eggs Princesse.= Put some puree of fresh mushrooms in the bottom of
+small croustades, lay a poached egg on top, and cover with sauce
+Perigueux.
+
+=Chicken saute, Hongroise.= Joint a chicken and put in a saute 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 macedoine of vegetables.
+
+=Macedoine of vegetables.= Macedoine 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 macedoine, 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.
+
+=Consomme 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 consomme.
+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 saute 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
+       Baked apple with cream
+       Fried hominy
+       Bar le Duc jelly
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Oranges en supreme
+       Clam broth in cup
+       Fillet of sole, Orly
+       Tripe and oysters in cream
+       Baked potatoes
+       Diplomate pudding
+       Coffee
+
+     DINNER
+       Cream of celery
+       Pompano, Cafe Anglaise
+       Chicken saute, Portugaise
+       Fresh asparagus, Hollandaise
+       Julienne potatoes
+       Romaine salad
+       Sponge cake
+       Compote of mixed fruits
+       Coffee
+
+=Orange en supreme.= Slice six oranges, put in bowl with three spoonfuls
+of powdered sugar and two ponys of Curacao, let stand for thirty
+minutes, and serve in supreme 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, Cafe Anglaise.= Put four small whole pompano and four fillets
+of pompano in a buttered saute 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 ecrevisse 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 saute, Portugaise.= Joint a chicken and season with salt and
+pepper. Put in saute pan one spoonful of olive oil and one of butter,
+heat, add the chicken, and saute 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 saute 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
+       Preserved figs with cream
+       Scrambled eggs with parsley
+       Puff paste crescents
+       Oolong tea
+
+     LUNCHEON
+       Eggs Du Barry
+       Boiled ham, Leonard
+       Stewed tomatoes, Brazilian
+       Mashed potatoes
+       Roquefort cheese, crackers      Coffee
+
+     DINNER
+       Velvet soup
+       Ripe California olives
+       Skatefish au beurre noir
+       Baked chicken with rice
+       Chiffonnade salad
+       Bavarois a 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
+puree of cauliflower.
+
+=Puree 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, a 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
+puree, 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
+       Strawberries with cream
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Raisin cocktail
+       Consomme in cups
+       Broiled shad roe with bacon
+       Cold roast beef
+       Cole slaw
+       French pastry
+       Coffee
+
+     DINNER
+       Puree Celestine
+       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
+maitre d'hotel sauce. Lay eight crisp-broiled slices of bacon on top of
+the roe, and garnish with quartered lemon and parsley.
+
+=Puree Celestine.= Same as puree of potatoes.
+
+=Puree 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 saute 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
+       Oatmeal and cream
+       Broiled kippered herring
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape St. Francis
+       Eggs, Careme
+       Hot buckwurst with potato salad
+       Limburger cheese and crackers
+       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 maitre d'hotel sauce, and
+garnish with lemon and parsley.
+
+=Eggs, Careme.= 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 sante.
+
+=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
+       Fresh raspberries with cream
+       Scrambled eggs with smoked beef
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit en supreme
+       Crab meat, Monza
+       Loin of pork, baker's oven style
+       Field salad
+       Prune souffle      Coffee
+
+     DINNER
+       Little Neck clams
+       White bean soup
+       Salt codfish, Nova Scotia
+       Fried chicken, Vienna style
+       Corn fritters      Mashed potatoes
+       Romaine salad
+       Diplomate pudding, glace      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, a 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, a 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
+       Hominy and cream
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Sardines with lemon
+       Clam broth in cups
+       Sand dabs, meuniere
+       Plain boiled potatoes
+       Asparagus, vinaigrette
+       Edam cheese and crackers
+       Coffee
+
+     DINNER
+       Potage Coquelin
+       Radishes and olives
+       Broiled pompano, Havanaise
+       Leg of mutton, Clamart
+       Rissolees potatoes
+       Lettuce and tomato salad
+       Fancy ice cream
+       Assorted cakes
+       Coffee
+
+     SUPPER
+       Eggs Pocahontas
+
+=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 puree 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 puree 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 souffle.= 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 puree, 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 souffle. 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 Creole sauce, boil slowly for
+five minutes, and serve hot with fresh-boiled rice.
+
+
+MARCH 24
+
+     BREAKFAST
+       Stewed prunes
+       Boiled eggs
+       Buttered toast
+       English breakfast tea
+
+     LUNCHEON
+       Crab cocktail, Victor
+       Broiled shad roe, ravigote
+       Tripe saute, Lyonnaise
+       Chateau 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 maitre d'hotel 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 veloute 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
+       Fresh strawberries with cream
+       Bacon with eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit with cherries
+       Chicken broth with rice
+       Crab meat, Gourmet
+       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 puree of lentils.
+
+=Diplomate pudding glace.= 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
+       Preserved figs
+       Omelet with tomatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Hors d'oeuvres varies
+       Sand dabs, meuniere
+       Broiled rump steak
+       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
+       Sliced oranges
+       Omelet with kidneys
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Indian canape
+       Rack of lamb, jardiniere
+       Lettuce salad
+       Floating island
+       Lady fingers      Coffee
+
+     DINNER
+       Cream of chicken, a la Reine      Queen olives
+       Fillet of rock cod, Nantaise
+       Sweetbreads braise, Henri IV
+       Julienne potatoes
+       Fresh artichokes, sauce mousseline
+       Pate de foie gras      Lettuce salad
+       Pudding a 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, jardiniere.= 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 braise, Henry IV.= Braised sweetbreads with sauce
+Bearnaise, garnished with Julienne potatoes, and sliced truffles cut in
+triangles, placed on top of the sweetbreads.
+
+=Pudding a 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
+       Fresh strawberries with cream
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Matjes herring, potato salad
+       Chicken croquettes, cream sauce
+       Asparagus tips
+       Tapioca pudding
+       Coffee
+
+     DINNER
+       Giblet soup, a 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 Canape.= 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 supreme glasses, with vanilla cream in
+the bottom of the glass.
+
+
+MARCH 29
+
+     BREAKFAST
+       Oatmeal and cream
+       Broiled kippered herrings
+       Lyonnaise potatoes
+       Rolls
+       English breakfast tea
+
+     LUNCHEON
+       Omelet with soft clams
+       Blood pudding
+       Mashed turnips
+       Mashed potatoes
+       Roquefort cheese and crackers
+       Coffee
+
+     DINNER
+       German lentil soup
+       Salted almonds
+       Crab meat, au gratin
+       Tournedos, Rossini
+       Chateau potatoes
+       Chiffonade salad
+       Pommes d'arbre, 1915
+       Assorted cakes
+       Coffee
+
+=German lentil soup.= To a puree 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
+       Honey in comb
+       Scrambled eggs with chives
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape of fresh Astrachan caviar
+       Saddle of hare, sour cream sauce
+       Palestine potatoes
+       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 glace, 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
+       Hothouse raspberries with cream
+       Browned corned beef hash
+       Poached eggs on toast
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit with cherries
+       Frogs' legs, saute a sec
+       Lamb chops
+       Watercress salad
+       French fried potatoes
+       Camembert cheese with crackers
+       Coffee
+
+     DINNER
+       Petite marmite
+       Radishes
+       Crab a 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 saute 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.
+
+=Puree 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
+       Fresh strawberries with cream
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Canape Romanoff
+       Eggs, Voltaire
+       Tripe a la mode de Caen
+       Baked potatoes
+       Coffee eclairs      Demi tasse
+
+     DINNER
+       Cream of chicken, Reine Hortense
+       Ripe olives
+       Terrapin Baltimore
+       Roast saddle of mutton      Chateau potatoes
+       Braised sweetbreads, Marie Louise
+       Lettuce salad
+       Pears in syrup
+       Lady fingers      Coffee
+
+     SUPPER
+       Venetian egg in chafing dish
+
+=Venetian egg in chafing dish.= Mince an onion and cook in saute 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.
+
+=Canape 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
+       Preserved figs with cream
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Terrine de foie gras a la gelee
+       Eggs, Texas clover
+       Broiled squab with fresh mushrooms
+       French fried potatoes
+       Romaine salad
+       Brie cheese and crackers
+       Coffee
+
+     DINNER
+       Blue Point oysters on half shell
+       Clear green turtle soup, au Madere
+       Queen olives
+       Crab poulette
+       Roast chicken
+       Fresh asparagus, Hollandaise
+       Rissolee 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 a la gelee.= 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 maitre d'hotel 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 consomme,
+bring to a boil, and thicken with a soupspoonful of arrowroot diluted
+with a little cold water. Add the arrowroot while the consomme 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
+       Fresh raspberries with cream
+       Broiled Yarmouth bloaters
+       Potatoes hashed in cream
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs, St. Laurent
+       Clam broth in cups
+       Planked shad and roe
+       Chicory and beet salad
+       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 maitre d'hotel 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 saute 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 saute, chasseur.= Joint a chicken, and season with salt and
+pepper. In a saute 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 glace,
+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
+       Guava jelly
+       Oatmeal with cream
+       Rolls
+       Cocoa with whipped cream
+
+     LUNCHEON
+       Grapefruit and orange en surprise
+       Eggs, Crossy
+       Chicken saute, chasseur
+       Parisian potatoes
+       Endives salad
+       Souffle au fromage
+       Coffee
+
+     DINNER
+       Potage Solferino
+       Ripe olives
+       Brook trout, saute meuniere
+       Roast leg of lamb, mint sauce
+       Stewed asparagus
+       Rissolees potatoes
+       Neapolitan ice cream
+       Assorted cakes
+       Coffee
+
+=Eggs, Crossy.= Make a cupful of puree 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.
+
+=Souffle 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 consomme until well done. Strain through a fine sieve, and add to
+two quarts of consomme. Garnish with small squares of carrots and
+potatoes that have been cooked separately, and peas and chervil.
+
+=Brook trout, saute meuniere.= 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 saute 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
+       Fresh strawberries with cream
+       Waffles with maple syrup
+       Coffee
+
+     LUNCHEON
+       Poached eggs, Jeanne d'Arc
+       Breaded pork chops, cream sauce
+       Spaghetti Caruso
+       Field salad
+       Roquefort cheese and crackers
+       Coffee
+
+     DINNER
+       Potato soup a la Faubonne
+       Radishes and salted almonds
+       Clams with port wine
+       Sweetbreads braise, Clamart
+       Roast chicken
+       Sybil potatoes
+       Cold asparagus, mustard sauce
+       Almond cake
+       Coffee
+
+     SUPPER
+       Sandwich Careme
+
+=Sandwiches, Careme.= 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 puree of potato soup and one
+quart of consomme 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 braise, Clamart.= Place four sweetbreads braise on a
+platter, garnish with a puree 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
+       Orange juice
+       Buckwheat cakes with maple syrup
+       Chocolate with whipped cream
+
+     LUNCHEON
+       Tartine Russe
+       Consomme parfait
+       Crab en brochette
+       Chow chow
+       Chocolate macaroons
+       Coffee
+
+     DINNER
+       Potage Reine Mogador
+       Queen olives
+       Catfish saute, meuniere
+       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.
+
+=Consomme parfait.= To a pint of cold consomme 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 consomme.
+(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 maitre d'hotel 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 puree of
+potatoes. Bind with the yolks of two eggs and half a cup of cream.
+
+=Catfish saute, meuniere.= 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 saute 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
+       Fresh raspberries with cream
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Yarmouth bloaters in oil
+       Poached eggs, Talleyrand
+       Fricandeau of veal, au jus
+       Sorrel      Mashed potatoes
+       Pont l'eveque cheese and crackers
+       Coffee
+
+     DINNER
+       Potage Saxe
+       Lyon sausages and radishes
+       Curried crab
+       Sirloin steak, Dickinson      Souffle 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
+Perigueux.
+
+=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 saute 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 consomme 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
+       Hominy with cream
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit a l'anisette
+       Oyster broth in cups
+       Crackers
+       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 a l'Alsacienne
+       Laurette potatoes
+       Dandelion salad
+       Gastaner pudding
+       Coffee
+
+=Grapefruit a 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 a 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 Curacao. 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 maitre
+d'hotel 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 veloute of chicken soup and half consomme
+tapioca. Add a little chopped chives.
+
+
+APRIL 9
+
+     BREAKFAST
+       Grapefruit marmalade
+       Shirred eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Eggs St. George
+       Lamb cutlets in papers
+       Cold asparagus, mayonnaise
+       Brown Betty pudding
+       Coffee
+
+     AFTERNOON TEA
+       Oysters poulette, or sweetbreads Monza      Salted almonds
+       Windsor sandwiches
+       Cream of almond sandwiches
+       Olive sandwiches
+       Shrimp salad
+       Vanilla ice cream
+       Pound cake      Fruit cake
+       Apple tarts
+       Salted pecans
+       Creole sandwiches
+       Dubney sandwiches
+       Bread and butter sandwiches
+       Chicken salad
+       Pineapple water ice
+       Strawberry pie
+       Chocolate, coffee or tea
+       Rolls      Toast Melba
+       Assorted cakes
+
+     DINNER
+       Potage Venitienne
+       Crab in chafing dish
+       Roast duckling, apple sauce
+       Sweet potato croquettes
+       Artichokes, mustard sauce
+       Lemon water ice
+       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.
+
+=Creole 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 puree 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
+       Oatmeal with cream
+       Boiled eggs
+       Toast
+       English breakfast tea
+
+     LUNCHEON
+       Kieler sprotten
+       Omelette Schofield
+       Mixed vegetable salad
+       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
+       Fresh strawberries with cream
+       Omelet with fine herbs
+       Crescents
+       Chocolate
+
+     LUNCHEON
+       Scrambled eggs with truffles
+       Lamb chops, sauce Soubise
+       Julienne potatoes
+       Lettuce salad
+       Raspberry shortcake
+       Coffee
+
+     DINNER
+       Potage Chatelaine
+       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 Chatelaine.= 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
+       Baked apples with cream
+       Waffles
+       Honey in comb
+       Coffee
+
+     LUNCHEON
+       Poached eggs, Virginia
+       Minced tenderloin of beef, a l'Estragon
+       Lyonnaise potatoes
+       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
+consomme 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, braise, 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
+       Fresh raspberries with cream
+       Bacon and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Crab, Portola (cold)
+       Eggs, Coquelin
+       Calf's head, sauce piquante
+       Fondante potatoes
+       Apple strudel      Coffee
+
+     DINNER
+       Blue Points on half shell
+       Creme Parisienne (soup)
+       Sand dabs, meuniere
+       Roast tenderloin of beef
+       Summer squash
+       Potatoes rissolees
+       Chartreuse jelly
+       Assorted cakes      Coffee
+
+=Eggs, Coquelin.= Cut in two, six hard-boiled eggs. Mix the yolks with a
+cupful of well-seasoned puree 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.
+
+=Creme 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 saute, 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
+       Grapefruit juice
+       Wheatcakes
+       Breakfast sausages
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Sardines with lemon
+       Scrambled eggs, Raspail
+       Fillet mignon, Trianon
+       Peas
+       Pineapple, Creole
+       Coffee
+
+     DINNER
+       Consomme aux quenelles
+       Fillet of sole, Voisin
+       Sweetbreads braise, 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 saute in pan
+with butter. Serve with maitre d'hotel sauce, and garnish with
+watercress and half of lemon.
+
+=Fillet mignon, Trianon.= Dress the fillet on a platter and cover with
+Bearnaise sauce. Lay three triangular shaped pieces of truffle on top
+and garnish with Julienne potatoes.
+
+=Pineapple, Creole.= 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.
+
+=Consomme aux quenelles.= Make small chicken dumplings from chicken
+force meat, boil them in, and serve with, consomme. 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 saute pan one pint of white wine; cook
+and mix well, and pour over the fish.
+
+=Sweetbreads braise, ancienne.= Dish up on a platter four sweetbreads
+braise, and garnish with four croustades financiere. Pour sauce Madere
+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
+       Stewed rhubarb
+       Boiled eggs
+       Buttered toast
+       Coffee
+
+     LUNCHEON
+       Grapefruit en supreme, with kirsch
+       Eggs, Lorraine
+       Corned beef hash
+       French pastry
+       Demi tasse
+
+     DINNER
+       Puree St. Germain
+       Salmon Mirabeau
+       Fillet of beef, Charcutiere
+       Stewed canned corn
+       Baked potatoes
+       Endives salad
+       Floating island
+       Macaroons
+       Coffee
+
+=Grapefruit en supreme with kirsch.= Add to sliced grapefruit, for each
+person, a spoonful of powdered sugar and one pony of kirschwasser. Mix
+well and serve in supreme glasses.
+
+=Eggs, Lorraine.= Same as eggs Chipolata with the addition of a strip of
+bacon across the top.
+
+=Puree St. Germain.= Add to a puree 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 a l'estragon), garnish with stuffed olives, and
+lay six fillets of anchovies on top of each slice of fish.
+
+=Tarragon sauce (Sauce a 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, Charcutiere.= Roast tenderloin of beef. Serve with
+brown gravy (sauce Madere), to which has been added twelve small glaceed
+onions, six sliced sour pickles, and twelve heads of French mushrooms or
+fresh mushrooms saute 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
+Curacao 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
+       Fresh raspberries with cream
+       Codfish cakes
+       Broiled bacon
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Hors d'oeuvres assorted
+       Poached eggs, Paulus
+       Filet mignon, maitre d'hotel
+       Potatoes hashed in cream
+       Cold asparagus, vinaigrette
+       Fruit salad, Chantilly
+       Lady fingers
+       Coffee
+
+     DINNER
+       Consomme Daumont
+       Baked shad, with raisins
+       Chicken saute, 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.
+
+=Consomme Daumont.= To some chicken force meat add some truffles chopped
+fine, mix well and form into small dumplings. Cook the dumplings in
+consomme. Cut two turnips in small squares and boil in salt water. When
+done add to the consomme, with one-half cup of boiled rice, and croutons
+souffles prepared with grated cheese.
+
+=Chicken saute, Austin.= Joint a chicken, season well with salt and
+pepper, put in saute 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
+       Orange juice
+       Hominy with cream
+       Crescents
+       Chocolate with whipped cream
+
+     LUNCHEON
+       Oysters mignonette
+       Eggs a la tripe
+       Small tenderloin steak, Demidoff
+       Saute potatoes
+       Escarole salad
+       Camembert cheese with crackers
+       Coffee
+
+     DINNER
+       Potage Mongol
+       Perch saute, meuniere
+       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 saute 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 veloute 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
+       Rice cakes
+       Apricot marmalade
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs Epicurienne
+       Tripe and oysters in cream
+       Baked potatoes
+       Strawberries Romanoff
+       Lady fingers
+       Demi tasse
+
+     DINNER
+       Little Neck clams
+       Consomme Sevigne, II.
+       Ripe California olives
+       Fillet of sole, St. Cloud
+       Roast chicken
+       Sybil potatoes
+       Cold asparagus, mustard sauce
+       Fruit salad glace
+       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 Curacao over them, and serve with well-sweetened whipped
+cream, flavored with vanilla, on top. Serve very cold.
+
+=Consomme Sevigne, II.= Consomme 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 saute 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 glace.= 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 supreme glasses, decorated on top
+with brandied cherries.
+
+
+APRIL 19
+
+     BREAKFAST
+       Raspberries with cream
+       Plain omelet
+       Rolls
+       English breakfast tea
+
+     LUNCHEON
+       Fillet of mariniert herring
+       Potato salad
+       Consomme in cups
+       Sweetbread patties in cream
+       Cold artichokes, vinaigrette
+       Roquefort cheese and crackers
+       Coffee
+
+     DINNER
+       Puree 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).
+
+=Puree 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 puree 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 Madere, 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 saute 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
+       Stewed prunes
+       Plain shirred eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit cocktail
+       Eggs en cocotte, Valentine
+       Roast loin of pork, apple sauce
+       Candied sweet potatoes
+       Cole slaw, ravigote
+       Vanilla custard pie
+       Demi tasse
+
+     DINNER
+       Consomme Theodora
+       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.
+
+=Consomme Theodora.= Put in the consomme, 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
+       Strawberries with cream
+       Virginia ham and eggs
+       Rolls
+       Cocoa with whipped cream
+
+     LUNCHEON
+       Antipasto
+       Fried smelts, sauce remoulade
+       Spring lamb Irish stew
+       Chiffonnade salad
+       Old fashioned raspberry shortcake
+       Coffee
+
+     DINNER
+       Toke Points on half shell
+       Potage sante
+       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
+       Fresh cherries
+       Flannel cakes with maple syrup
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit with chestnuts
+       Austrian chicken fritters
+       Cold asparagus, mustard sauce
+       Lemon pie, special
+       Demi tasse
+
+     DINNER
+       Consomme 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
+
+=Consomme Soubise.= Mix one cup of puree 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 consomme.
+
+=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 saute 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 saute pan and fill with the following stuffing: Mix
+a cup of bread crumbs with a cup of puree 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 entrees,
+or fish; or as a vegetable course, on a platter, with tomato sauce or
+meat gravy.
+
+
+APRIL 23
+
+     BREAKFAST
+       Baked apples with cream
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Oysters marine
+       Clam broth in cups      Cheese straws
+       English chuck steak, maitre d'hotel
+       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 flambe with rum
+       Asparagus tips au gratin
+       Vanilla charlotte glacee      Demi tasse
+
+=English chuck steak, maitre d'hotel.= 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 maitre
+d'hotel 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, marine.= 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 flambe 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 glacee.= Line a pudding mould with lady fingers, fill
+with vanilla ice cream, unmould, and decorate with whipped cream and
+glace 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
+       Orange marmalade
+       Finnan haddie in cream
+       Baked potatoes
+       Rolls
+       Oolong tea
+
+     LUNCHEON
+       Eggs en cocotte, plain
+       Ripe California olives
+       Sand dabs, meuniere
+       Cold asparagus, vinaigrette
+       Strawberry short cake
+       Coffee
+
+     DINNER
+       Little neck clams
+       Burned farina soup
+       Radishes
+       Fillet of sole, sauce cardinal
+       Olivette potatoes
+       Roast shad and roe, a l'Americaine
+       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 saute 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 saute 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, a l'Americaine.= 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
+       Grapefruit a la Rose
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Consomme in cup
+       Fillets of sand dabs, sauce verte
+       Leberkloese (liver dumplings)
+       Sauerkraut
+       Boiled potatoes
+       Escarole and chicory salad
+       Port de Salut cheese and crackers
+       Coffee
+
+     DINNER
+       Cream of potatoes
+       Pickles
+       Tenderloin steak, a la Polonaise
+       Spinach with eggs
+       Mashed potatoes
+       Lettuce and alligator pear salad
+       Orange custard pie
+       Coffee
+
+=Grapefruit a 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 maitre d'hotel sauce, and garnish with cauliflower Polonaise.
+
+
+APRIL 26
+
+     BREAKFAST
+       Sliced oranges
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs gourmet
+       Honeycomb tripe with cream and peppers
+       Baked potatoes
+       Fresh vegetable salad
+       Imperial pancake
+       Demi tasse
+
+     DINNER
+       Consomme a la Russe
+       Salted Brazil nuts
+       Frogs' legs, saute a sec
+       Breast of tame duck, Virginia style
+       Fried apples
+       Wax beans in butter
+       Romaine salad
+       Neapolitan ice cream
+       Assorted cakes
+       Coffee
+
+     SUPPER
+       Angels on horseback
+       Chicken a la King
+       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
+Perigord.
+
+=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.
+
+=Consomme a la Russe.= To consomme 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 saute pan, add the breasts
+and saute 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 saute
+pan with bits of butter on top of each oyster. Bake in hot oven for
+about eight minutes, and serve on toast. Pour maitre d'hotel sauce on
+top, and garnish with parsley in branches and halves of lemon.
+
+
+APRIL 27
+
+     BREAKFAST
+       Grapefruit juice
+       Oatmeal and cream
+       Rolls
+       Cocoa
+
+     LUNCHEON
+       Poached eggs, d'Artois
+       Turkey hash in cream
+       Alligator pear salad
+       Vanilla meringue pie
+       Demi tasse
+
+     DINNER
+       Puree 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.
+
+=Puree 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
+saute 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 Madere, garnished
+with small croustades of puree of peas and puree of spinach, and fresh
+mushrooms saute 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 glace.
+
+
+APRIL 28
+
+     BREAKFAST
+       Honey in comb
+       Plain scrambled eggs
+       Buttered toast
+       Coffee
+
+     LUNCHEON
+       Stuffed tomatoes with anchovies
+       Clam broth in cups
+       Cheese straws
+       Planked shad and roe
+       Cucumber salad
+       Roquefort cheese with crackers
+       Coffee
+
+     DINNER
+       Consomme Celestine
+       Brook trout saute, miller style
+       Larded tenderloin of beef, Montpasson
+       Onion glaces
+       Quartered artichokes
+       Parisian potatoes
+       Field salad
+       Meringue glacee au chocolat
+       Coffee
+
+=Consomme Celestine.= Make some thin pancakes, cut in strips like
+matches, and serve in consomme.
+
+=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 Madere, and garnish with a bouquet of quartered
+artichokes, glaced 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
+       Strawberries with cream
+       Fried hominy
+       Country sausages
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Pickled salmon, St. Francis
+       Eggs, Commodore
+       Hashed fillet of beef, Sam Ward
+       Cocoanut custard pie
+       Demi tasse
+
+     DINNER
+       Cream of parsnips
+       Ripe olives
+       Tomcods, Montmorency
+       Chicken saute, Madeleine
+       Alligator pear salad
+       Omelette au cognac      Coffee
+
+=Pickled salmon, St. Francis.= Cut in small pieces two pounds of raw
+salmon and put in saute pan, add a can of sliced cepes, 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 Bearnaise 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 saute 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 saute 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 saute, Madeleine.= Joint two spring chickens and put in saute
+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 macedoine 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
+       Raspberries with cream
+       Waffles
+       Chocolate with whipped cream
+       Crescents
+
+     LUNCHEON
+       Grapefruit en supreme
+       Eggs a la Turque
+       Chickens' legs, deviled
+       Asparagus Hollandaise
+       Gauffrette potatoes
+       Apple pie
+       American cheese
+       Coffee
+
+     DINNER
+       Consomme 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 a la Turque.= To shirred eggs add a few chickens' livers saute, 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.
+
+=Consomme printanier.= Cut all kinds of spring vegetables in fancy or
+dice shapes, boil in salt water, and serve in hot consomme. 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
+       Stewed prunes
+       Melba toast
+       Ceylon tea
+
+     LUNCHEON
+       Little Neck clam cocktail
+       Broiled striped bass, maitre d'hotel
+       Potatoes natural
+       Lettuce and tomato salad
+       French pancakes
+       Coffee
+
+     DINNER
+       Bisque of crabs
+       Radishes
+       Fillet of sole, Marguery
+       Vol au vent of salmon, Genoise
+       Planked shad and roe
+       Cucumber salad
+       Fancy ice cream
+       Alsatian wafers
+       Demi tasse
+
+     SUPPER
+       Canape of sardines
+       Yorkshire buck
+       Coffee
+
+=Fillet of sole, Marguery.= Put four fillets of sole in a buttered saute
+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, Genoise.= 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 Genoise sauce, add eight heads of canned mushrooms, season well,
+and fill the shells.
+
+=Chicken saute, Montpensier.= Joint a spring chicken and season with
+salt and pepper. Melt in a saute pan one ounce of butter; when hot add
+the chicken and saute 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 sauteed 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
+       Cherries
+       Omelet with bacon
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Stuffed eggs, mayonnaise sauce
+       Broiled spareribs with lentils
+       Breast of squab, sauce Perigord
+       Potato croquettes
+       Port de Salut cheese with crackers
+       Coffee
+
+     DINNER
+       Farina soup, Francis Joseph
+       Fillet of flounder, Pompadour
+       Larded sirloin of beef, D'Orsay
+       Artichokes jardiniere
+       Rissolees potatoes
+       Romaine salad
+       Burgundy wine jelly
+       Assorted cakes
+       Coffee
+
+=Breast of squab, Perigord.= Cut the breasts from four squabs, season
+with salt and pepper, roll in flour, and fry in saute pan in three
+ounces of butter. When done place on toast and cover with sauce
+Perigord.
+
+=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
+Tartare, well seasoned, and serve separate.
+
+=Artichokes jardiniere.= Boiled artichoke bottoms filled with macedoine
+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 consomme
+and boil until soft. Then strain the consomme, 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
+       Baked apples with cream
+       Buckwheat cakes, maple syrup
+       Rolls
+       English breakfast tea
+
+     LUNCHEON
+       Supreme of oysters, St. Francis
+       Eggs Malakoff
+       Broiled chicken
+       Souffle potatoes
+       Lettuce salad
+       Old fashioned strawberry shortcake
+       Coffee
+
+     DINNER
+       Consomme chiffonnade
+       Ripe California olives
+       Fillet of smelts, Stanley
+       Chicken saute, Demidoff
+       Turnips glaces
+       Potato croquettes
+       Endives salad
+       Biscuit glace, au peppermint
+       Macaroons
+       Coffee
+
+=Supreme 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 supreme 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.
+
+=Consomme 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 consomme, 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 saute 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 saute, Demidoff.= Joint a spring chicken, season with salt and
+pepper and put in saute pan with two ounces of butter. Heat, add the
+chicken, and saute 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 glace; onions glace; queen olives with the stones
+removed, and warmed in sherry wine; and French carrots.
+
+
+MAY 4
+
+     BREAKFAST
+       Raspberries with cream
+       Boiled eggs
+       Buttered toast
+       Coffee
+
+     LUNCHEON
+       Canape Riga
+       Sand dabs, meuniere
+       Ox tail braise
+       Noodles Polonaise
+       Cole slaw, 1,000 Island dressing
+       Lemon custard pie
+       Coffee
+
+     DINNER
+       Puree of red kidney beans
+       Radishes
+       Fillet of halibut, Bristol
+       Sweetbreads braise, Zurich
+       New peas, au cerfeuil
+       Julienne potatoes
+       Roast chicken, au jus
+       Lettuce and grapefruit salad
+       Savarin Mirabelle
+       Coffee
+
+=Ox tail braise.= 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. Saute 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.
+
+=Puree 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
+saute 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 braise, Zurich.= Put some braised sweetbreads on a platter
+and garnish with croustades financiere and sauce Madere.
+
+
+MAY 5
+
+     BREAKFAST
+       Gooseberries in cream
+       Waffles
+       Honey in comb
+       Coffee
+
+     LUNCHEON
+       Oranges en supreme au Curacao
+       Clam broth in cups
+       Cheese straws
+       Broiled squab on toast
+       Olivette potatoes
+       Cold asparagus, mustard sauce
+       Chocolate eclairs
+       Coffee
+
+     DINNER
+       Consomme croute au pot
+       Crab legs, Josephine
+       Fillet of beef, Cendrillon
+       Pate de foie gras
+       Hearts of lettuce
+       Omelet with fresh strawberries
+       Demi tasse
+
+=Oranges en supreme au Curacao.= Slice two oranges, sprinkle with a
+spoonful of powdered sugar, and add one pony of Curacao. Have well iced,
+and serve in large supreme glasses.
+
+=Consomme croute au pot.= Cut carrots, turnips, cabbage and leeks in
+small thin squares, parboil, and finish cooking in consomme. 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 saute in butter in center. Serve sauce Colbert separate.
+
+=Fillet of beef, Cendrillon.= Roast tenderloin of beef, sauce Madere,
+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 (puree of onions), and
+replace the cover.
+
+
+MAY 6
+
+     BREAKFAST
+       Strawberries and raspberries, with cream
+       Scrambled eggs
+       Rolls
+       Oolong tea
+
+     LUNCHEON
+       Hors d'oeuvres varies
+       Eggs Chateaubriand
+       Breaded lamb chops, reforme
+       Endives salad
+       Roquefort cheese and crackers
+       Coffee
+
+     DINNER
+       Lamb broth a la Grecque
+       Ripe California olives
+       Lake Tahoe trout, maitre d'hotel
+       Calf's head, Providence
+       Roast chicken
+       Peas
+       Potatoes au gratin
+       Watercress salad
+       French pastry
+       Coffee
+
+=Eggs Chateaubriand.= Spread some foie gras on a piece of toast, lay a
+poached egg on top, and cover with tomato sauce.
+
+=Breaded lamb chops, reforme.= 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 saute 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, a 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
+Madere with mushrooms and olives.
+
+
+MAY 7
+
+     BREAKFAST
+       Sliced bananas with cream
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Crab salad, Louis
+       Braised mutton chops with string beans
+       Gendarme potatoes
+       Orange meringue pie
+       Demi tasse
+
+     DINNER
+       Little Neck clams
+       Consomme Vivieurs
+       Fillet of sole, Suchet
+       Sweetbreads braise, Godard
+       Roast leg of reindeer, au jus
+       Sweet potatoes, Southern style
+       Puree 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 saute 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.
+
+=Consomme Vivieurs.= Make a Julienne of beets, leeks and celery, in
+equal parts, parboil in salt water, and finish cooking in consomme. Then
+add the breast of a boiled chicken also cut Julienne. Chop a raw beet,
+press out the juice and add to the consomme. This will give it a nice
+reddish color. Serve croutons diable separate.
+
+=Croutons diable (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 consomme. 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 braise, 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 Madere around the platter.
+
+
+MAY 8
+
+     BREAKFAST
+       Guava jelly
+       Rice cakes
+       Breakfast sausages
+       Chocolate with whipped cream
+       Rolls
+
+     LUNCHEON
+       Grapefruit en supreme au marasquin
+       Consomme in cups
+       Finnan haddie in cream
+       Baked potatoes
+       Italian salad
+       Camembert cheese
+       Coffee
+
+     DINNER
+       Consomme with royal and carrots
+       Ripe California olives
+       Crab meat, Belle Helene
+       Tournedos Bordelaise
+       Julienne potatoes
+       Cauliflower au gratin
+       Fresh strawberry coupe
+       Assorted cakes
+       Coffee
+
+=Consomme 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 puree 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 consomme.
+
+=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
+       Orange juice
+       Omelet with cepes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Crab ravigote
+       Consomme in cups
+       Chicken a la King
+       Knickerbocker salad
+       Baba au rhum
+       Coffee
+
+     DINNER
+       Puree of white beans, Soubise
+       Fillet of bass, Duglere
+       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.
+
+=Puree 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, Duglere.= 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
+Madere, to which has been added a can of French mushrooms and some
+stuffed olives.
+
+=Omelet with cepes.= Melt two ounces of butter in an omelet pan, then
+add a can of sliced cepes, 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
+       Cherries
+       Poached eggs on toast
+       Broiled bacon
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Crab meat in cream
+       Radishes
+       Loin of lamb chops, jardiniere
+       Souffle potatoes
+       Cold artichokes, mustard sauce
+       Assorted cheese with crackers
+       Coffee
+
+     DINNER
+       Consomme Valentienne
+       Salted almonds
+       Lake Tahoe trout, meuniere
+       Chicken saute, Montpensier
+       Duchesse potatoes
+       Jets de houblons
+       Dandelion salad
+       Dartois Chantilly
+       Coffee
+
+=Loin of lamb chops, jardiniere.= 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.
+
+=Consomme Valentienne.= Make some small dumplings of cream puff paste
+and boil in salt water for two minutes. Cook some lettuce, cut Julienne
+style, in consomme. Boil some Italian paste. Serve equal parts of each
+in boiling consomme.
+
+=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 11/2 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
+       Fresh raspberries with cream
+       Boiled eggs
+       Buttered toast
+       English breakfast tea
+
+     LUNCHEON
+       Sardines in oil
+       Chicken broth in cups
+       Fried tomcods, Tartar sauce
+       Broiled honeycomb tripe, Chili sauce
+       Browned mashed potatoes
+       Field and beet salad
+       Lemon meringue pie
+       Coffee
+
+     DINNER
+       Potage sante
+       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
+       Nutmeg melon
+       Shirred eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Ecrevisses en buisson
+       Chicken patties, Toulouse
+       Broiled Virginia ham
+       French fried potatoes
+       Panachee salad
+       Savarin with strawberries
+       Coffee
+
+     DINNER
+       Consomme Ravioli
+       Queen olives
+       Shad roe, Bordelaise
+       Fillet of beef, Lombarde
+       Cold asparagus, vinaigrette
+       Souffle 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.
+
+=Panachee 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.
+
+=Consomme Ravioli.= Make some small raviolis and boil them for five or
+ten minutes in consomme.
+
+=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 Madere,
+garnished with stuffed tomatoes and potato croquettes.
+
+=Souffle 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
+       Baked apple with cream
+       Griddle cakes
+       Maple syrup
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Strained onion soup
+       Croutons Parmesanne
+       Pickelsteiner stew
+       Roquefort cheese with crackers
+       Coffee
+
+     DINNER
+       Potage Turinoise      Salted Brazil nuts
+       Sand dabs, David
+       Chicken saute, au Madere
+       String beans in butter
+       Persillade potatoes
+       Romaine salad
+       Peaches Bordaloue
+       Assorted cakes      Coffee
+
+=Croutons 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 saute 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 puree 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 puree of tomatoes and two quarts of
+consomme, 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 saute, au Madere.= 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
+       Fresh strawberry preserves
+       Scrambled eggs, asparagus tips
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Alligator pear cocktail
+       Broiled Alaska black codfish
+       Maitre d'hotel potatoes
+       Fricadellen
+       Spinach with eggs
+       Banana coupe
+       Macaroons
+       Demi tasse
+
+     DINNER
+       Consomme Diable
+       Ripe California olives
+       Boiled salmon, Fidgi
+       Saddle of lamb, Carnot
+       Watercress salad
+       Omelette soufflee a 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.
+
+=Consomme Diable.= 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 consomme 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 Madere.
+Garnish the saddle with six stuffed fresh mushrooms and Parisian
+potatoes.
+
+
+MAY 15
+
+     BREAKFAST
+       Cantaloupe
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs ministerielle
+       Koenigsberger klobs
+       Mashed potatoes
+       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 puree 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 saute
+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
+Madere, garnished with stuffed fresh mushrooms and stuffed tomatoes.
+
+
+MAY 16
+
+     BREAKFAST
+       Blackberry jam
+       Buckwheat cakes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape St. Francis
+       Eggs Mirabel
+       Sour schmorrbraten
+       Noodles
+       Roquefort cheese and crackers
+       Coffee
+
+     DINNER
+       Consomme Tosca
+       Lyon sausage and pimentos
+       Crab meat in chafing dish
+       Chicken saute, Amphitian
+       Timbale of rice, Creole
+       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 Perigueux.
+
+=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.
+
+=Consomme 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 consomme, add two peeled tomatoes cut in small squares, and
+boil for two minutes. Add the cucumber, celery and barley, and serve.
+
+=Chicken saute Amphitian.= Joint a chicken, season with salt and pepper,
+and saute 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, a la
+Creole.
+
+=Timbales of rice, Creole.= Prepare some rice Creole, 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
+       Apple jelly
+       Omelet with onions
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Poached eggs, St. Pierre
+       Sand dabs, miller style
+       Lamb hash with peppers
+       Chow chow
+       Neapolitan sandwich (ice cream)
+       Assorted cakes      Coffee
+
+     DINNER
+       Creme Bagration      Salted Jordan almonds
+       Fillet of flounder, Circassienne
+       Tournedos Nicoise      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.
+
+=Creme 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 Nicoise.= Broil, or saute 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
+       California marmalade
+       Boiled eggs
+       Butter toast
+       Chocolate with whipped cream
+
+     LUNCHEON
+       Assorted hors d'oeuvres
+       Clam broth, Bellevue
+       Crab meat, au gratin
+       Broiled mutton chops
+       French fried potatoes
+       Sliced tomatoes, French dressing
+       Lillian Russell
+       Lady fingers
+       Demi tasse
+
+     DINNER
+       Consomme aux eclairs
+       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.
+
+=Consomme aux eclairs.= Make some small eclairs 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 eclairs and fill with the
+prepared chicken meat. Serve on a napkin. Have the consomme 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 saute
+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
+       Fresh raspberries with cream
+       Waffles
+       Honey in the comb
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Eggs, Waterloo
+       Breaded pork chops, tomato sauce
+       Lorraine potatoes
+       Cole slaw
+       French pastry
+       Coffee
+
+     DINNER
+       Veloutine aurore
+       Lake Tahoe trout, meuniere
+       Cucumber salad
+       Leg of lamb, Renaissance
+       Chateau 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 Bearnaise sauce.
+
+=Veloutine aurore.= Mix two pints of veloute of chicken soup with one
+pint of puree of tomatoes.
+
+=Leg of lamb, Renaissance.= Garnish a roast leg of lamb with small
+croustades filled with chickens' livers saute au Madere, and artichokes
+bottoms filled with macedoine of vegetables. Serve sauce Perigueux
+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
+       Quince jelly
+       Oatmeal with cream
+       Crescents
+       Chocolate with whipped cream
+
+     LUNCHEON
+       Grapefruit with cherries
+       Eggs en cocotte, Porto Rico
+       Filet mignon, Marechale
+       New peas
+       Lettuce salad
+       Camembert cheese with crackers
+       Coffee
+
+     DINNER
+       Little Neck clams
+       Consomme 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, Marechale.= Broil or saute 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.
+
+=Consomme Sarah Bernhardt.= Consomme tapioca with small lobster
+dumplings. Cook a few leaves of fresh tarragon in clear consomme, and
+strain into the consomme 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
+       Pineapple preserves
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Antipasto
+       Consomme in cups
+       Beef a la mode
+       Baked potatoes
+       Hearts of romaine salad
+       Strawberry cream pie
+       Coffee
+
+     DINNER
+       Puree 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
+
+=Puree 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 a 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
+glaces, peas and potatoes.
+
+
+MAY 22
+
+     BREAKFAST
+       Fresh blackberries with cream
+       Scrambled eggs with bacon
+       Southern corn pone
+       Coffee
+
+     LUNCHEON
+       Canape of raw beef
+       Clam broth en Bellevue
+       Sand dabs, meuniere
+       Potatoes au gratin
+       Chiffonnade salad
+       Strawberries Parisienne
+       Coffee
+
+     DINNER
+       Consomme, quenelles Doria
+       Broiled halibut, Alcide
+       Smoked beef tongue with spinach
+       Baked potatoes
+       Sorbet Eau de Vie de Dantzig
+       Assorted cakes
+       Coffee
+
+=Canape 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.
+
+=Consomme, 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 consomme.
+
+=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 Madere, 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
+       Sliced apricots with cream
+       Plain shirred eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Eggs Hongroise
+       Calf's liver saute, sauce Robert
+       Lyonnaise potatoes
+       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
+saute in butter, around the rice; and cover all with sauce Perigueux.
+
+=Calf's liver saute, 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, consomme 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
+       Pineapple preserves
+       Breakfast sausages
+       Flannel cakes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Fried smelts, Tartar sauce
+       English mutton chops, XX Century Club
+       Celery root, beet and field salad
+       Cottage cheese and crackers
+       Coffee
+
+     DINNER
+       Consomme 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 Madere.
+Garnish with four red peppers (pimentos) stuffed with puree 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.
+
+=Consomme aux perles de Nizam.= Perles de Nizam is large pearl tapioca.
+Boil two quarts of consomme, 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
+saute 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 saute 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
+       Strawberries with cream
+       Boiled eggs
+       Buttered toast
+       Chocolate with whipped cream
+
+     LUNCHEON
+       Scrambled eggs, Marseillaise
+       Crab meat, Louise
+       Corned beef hash, au gratin
+       Lettuce salad with French dressing
+       Banana cream pie
+       Demi tasse
+
+     DINNER
+       Cream soup, a l'Algerienne
+       Salted pecans
+       Sole, Colbert
+       Filet mignon, Cheron
+       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, a l'Algerienne.= 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, Cheron.= Sprinkle four small tenderloin steaks with salt
+and pepper, roll in oil, and broil; or saute in pan with butter. Place
+on a platter, cover with Bearnaise sauce, lay a slice of truffle on top
+of each, and have for each fillet one artichoke bottom filled with
+macedoine 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
+       Preserved pears
+       Broiled salt mackerel with melted butter
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Poached Eggs, Vanderbilt
+       Breaded veal cutlets, tomato sauce
+       Spaghetti in cream
+       Allumettes (cake)
+       Coffee
+
+     DINNER
+       Consomme aux pluches
+       Ripe California olives
+       Fillet of halibut, sauce Venitienne
+       Roast tame duck, apple sauce
+       Asparagus Hollandaise
+       Potatoes au gratin
+       Lettuce and grapefruit salad
+       Souffle glace
+       Assorted cakes
+       Coffee
+
+=Poached eggs, Vanderbilt.= Make a puree of fresh mushrooms and spread
+over toast. Lay a poached egg on top, and cover with sauce Madere.
+
+=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.
+
+=Consomme aux pluches.= Slice a head of lettuce and two leaves of
+tarragon very fine. Boil in two quarts of consomme for thirty minutes.
+Add some chervil before serving.
+
+=Fillet of halibut, sauce Venitienne.= Put four fillets of halibut in a
+buttered saute 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 saute 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.
+
+=Souffle glace (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
+       Fresh raspberries with cream
+       Shirred eggs with bananas
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Eggs, presidential
+       Frogs' legs, Greenway
+       Broiled squab chicken on toast
+       Souffle potatoes
+       Hearts of romaine, Roquefort dressing
+       Strawberries a la mode
+       Lady fingers      Coffee
+
+     DINNER
+       Creme 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 saute 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, a la mode.= Selected strawberries with vanilla ice cream
+on top.
+
+=Raspberries, a la mode.= Prepare in the same manner as strawberries a
+la mode.
+
+=Creme 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 saute 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
+       Strawberry jam
+       Calf's liver and bacon
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit with chestnuts
+       Eggs, Columbus
+       Broiled pig's feet, tomato sauce
+       Mashed turnips
+       Cannelons a la creme
+       Demi tasse
+
+     DINNER
+       Consomme, profiteroles
+       Lyons sausage
+       Sand dabs, Grenobloise
+       Broiled chicken, Tyrolienne
+       Potatoes chateau
+       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 a la creme.= 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 a la creme.= Same as for cannelons, but roll the strips around
+cornecopia shaped sticks, or tins.
+
+=Consomme, 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 consomme.
+
+=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 remoulade sauce
+separate.
+
+
+MAY 29
+
+     BREAKFAST
+       Gooseberries with cream
+       Boiled eggs
+       Toast Melba
+       English breakfast tea
+
+     LUNCHEON
+       Assorted hors d'oeuvres
+       Clam broth in cups
+       Fried smelts, sauce Tartar
+       Asparagus Polonaise
+       Cornet a la creme
+       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 puree of potato soup and one-third very
+thick Consomme 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
+       Sliced peaches with cream
+       Fried eggs with chives
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Frogs' legs saute a sec
+       Blood pudding, sauce Robert
+       Mashed potatoes
+       Escarole and chicory salad
+       Apple turnover
+       Demi tasse
+
+     DINNER
+       Consomme Venitienne
+       Fillet of halibut, Lilloise
+       Tournedos, Bayard
+       Jets de houblons
+       Potatoes a 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
+glaceed.
+
+=Consomme 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 consomme. 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 saute pan, and saute the fillets.
+Dress on toast spread with foie gras. Pour over them sauce Madere, to
+which has been added some sliced fresh mushrooms saute in butter.
+Garnish with small round chicken croquettes, about one inch in diameter.
+
+=Mousse au cafe.= 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
+       Fresh strawberries with cream
+       Breakfast sausages with apple sauce
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape Norway
+       Eggs Biarritz
+       English mutton chops, tavern
+       Camembert cheese with crackers
+       Coffee
+
+     DINNER
+       Creme Congalaise
+       Bass, Nicoise
+       Potatoes nature
+       Chicken saute, demi-deuil
+       Timbale of rice
+       Flageolets in butter
+       Alligator pear salad
+       Peach, Bourdaloue
+       Assorted cakes
+       Demi tasse
+
+=Canape 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.
+
+=Creme 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, Nicoise.= 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 saute, demi-deuil.= Cut a spring chicken in four, season with
+salt and pepper, put in a saute 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 supreme, cream, tomato, Madeira, etc. Or serve plain, as a garnish.
+
+
+JUNE 1
+
+     BREAKFAST
+       Blackberry jelly
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Little Neck clams on half shell
+       Consomme in cups
+       Cheese straws
+       Fried calf's brains, tomato sauce
+       Potatoes au gratin
+       Cold asparagus, mustard sauce
+       Raspberries a la mode
+       Sponge cake      Demi tasse
+
+     DINNER
+       Rocol soup, a la Russe
+       Boiled salmon, sauce diplomate
+       Larded tenderloin of beef, St. Martin
+       Green corn
+       Fresh Lima beans
+       Potatoes Marquise
+       Chicory salad with a chapon
+       Vanilla plombiere
+       Macaroons      Coffee
+
+=Fried calf's brains, tomato sauce.= Cut two cold boiled calf's brains
+in two lengthwise, season with salt and pepper, roll in flour, then in
+beaten eggs, and then in fresh bread crumbs. Fry in very hot swimming
+fat, and serve on napkin with parsley and lemon. Serve tomato sauce
+separate.
+
+=Boiled calf's brains.= Let two fresh calf's brains soak in cold water
+for an hour, so the blood will run out. Then remove the skin with the
+fingers. Put in a casserole, cover with cold water, add salt, a bouquet
+garni, one-half of an onion, sliced, one-half of a carrot, sliced, and
+one-half of a wine-glassful of vinegar. Bring to the boiling point,
+skim, and let slowly simmer for ten minutes. Remove from the water and
+serve on napkin, with parsley and lemon. Serve melted butter, or other
+sauce, separate.
+
+=Rocol soup a la Russe.= In a casserole put one veal knuckle, one pound
+of shin of beef, two slices of raw bacon, two slices of raw ham, and one
+soup hen. Cover with four quarts of water, add a spoonful of salt, bring
+to a boil, and skim well. Then add two carrots, two onions, two turnips,
+and a bouquet garni. As the meats become soft remove and cut in small
+squares. Then strain the broth through a cheese cloth into another
+casserole. Take off the fat from the top and bring to a boil. While it
+is boiling let one-half pound of farina run slowly into it. Cook for
+fifteen minutes, add the meats, season with salt, pepper, and a little
+chopped parsley and fennel.
+
+=Boiled salmon, sauce diplomate.= Serve boiled salmon on a napkin, with
+small round boiled potatoes, parsley in branches, and quartered lemons.
+Serve sauce diplomate separate.
+
+=Sauce diplomate.= To a pint of cream sauce add a spoonful of lobster
+butter and a spoonful of anchovy paste. Stir well, add a little Cayenne
+pepper, and three ounces of butter, little by little. Strain and serve.
+
+=Larded tenderloin of beef, St. Martin.= Roast a larded tenderloin, and
+make a brown gravy. Put the tenderloin on a platter, and cut one slice
+for each person, leaving the remainder whole. Garnish with chickens'
+livers saute in butter on each side of the platter. Add three sliced
+truffles and one-half glass of Madeira to the brown gravy, and boil for
+ten or fifteen minutes. Season well, and pour over the beef.
+
+=Potatoes Marquise.= Same as Duchesse potatoes.
+
+
+JUNE 2
+
+     BREAKFAST
+       Stewed prunes
+       Boiled eggs
+       Dry toast
+       Ceylon tea
+
+     LUNCHEON
+       Cantaloupe
+       Eggs, Fedora
+       Lamb chops, Bradford
+       Sybil potatoes
+       String bean salad
+       Strawberry cream pie
+       Coffee
+
+     DINNER
+       Consomme Caroline
+       Ripe California olives in oil and garlic
+       Fillet of trout, Rachel
+       Roast duckling, apple sauce
+       Artichoke bottoms, au gratin
+       Fresh asparagus, Hollandaise
+       Escarole salad
+       Mousse au cafe
+       Demi tasse
+
+=Eggs, Fedora.= Cut four hard-boiled eggs in two, lengthwise, remove the
+yolks and mash with a fork, in a bowl. Then add one-half cup of fresh
+bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped
+chives and parsley, and one ounce of butter. Mix well, and fill the
+boiled whites with the mixture. Then roll in the beaten whites of eggs,
+and then in bread crumbs, and fry in hot swimming fat. Serve on a
+napkin, with fried parsley. Serve cream of tomato sauce separate.
+
+=Lamb chops, Bradford.= Broil eight nice lamb chops, place on a platter,
+and garnish with stuffed hot olives. Pour sauce Madere, to which has
+been added whole fresh mushrooms saute in butter, over the chops.
+
+=Consomme, Caroline.= Make a royal with eight eggs to a quart of milk,
+or four eggs to a pint; add a little salt, pepper, and some grated
+nutmeg. Strain into a buttered mould, set in a bain-marie and boil. When
+set, and cold, remove from the mould and cut in small squares. Serve in
+very hot consomme with one spoonful of boiled rice to each person.
+
+=Fillet of trout, Rachel.= Cut the fillets from two Tahoe trout. Use the
+bones and head to make a sauce Genoise. Put the fillets in a buttered
+fish pan, season with salt and pepper, add one-half glass of claret, and
+one-half glass of fish stock, bouillon or water, cover, and simmer for
+ten minutes. Remove the fish to a platter. Add to the sauce half of the
+tail of a lobster, one truffle, six heads of canned mushrooms cut in
+small squares, and one dozen small fish dumplings. Pour over the fish.
+
+=Chicory salad with chapon.= Serve the salad with French dressing.
+Chapon is a crust of French bread rubbed with garlic, and added to the
+salad to flavor same.
+
+
+JUNE 3
+
+     BREAKFAST
+       Preserved pears
+       Omelet with parsley
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Crab legs, a la Stock
+       Eggs en cocotte, D'Uxelles
+       English rump steak, maitre d'hotel
+       French fried potatoes
+       Wax beans in butter
+       Sliced peaches with whipped cream
+       Lady fingers
+       Demi tasse
+
+     DINNER
+       Cream of green corn
+       Salted almonds
+       Ecrevisses, Lafayette
+       Roast leg of mutton, au jus
+       Mashed summer squash
+       Potatoes, St. Francis
+       Field salad
+       Burgundy punch
+       Assorted cakes
+       Coffee
+
+=Crab legs, Stock.= For four persons, put two leaves of lettuce on each
+dinner plate. Slice fine a head of lettuce and put on top of the lettuce
+leaves. Add to each plate one slice of peeled tomatoes, and on top place
+four legs of crab, or some crab meat, and two fillets of anchovies on
+top of the crab. Put in a salad bowl one spoonful of vinegar, one of
+tomato ketchup, one of Chili sauce, two of olive oil, one-half
+teaspoonful of Worcestershire sauce, one teaspoonful of salt, a little
+paprika, and some chopped chives. Mix well, and pour over the salad on
+the plates. Serve very cold.
+
+=Eggs, D'Uxelles.= For individual portions, put in a buttered cocotte
+dish one spoonful of D'Uxelles (Jan. 11), break an egg on top, season
+with salt and pepper, put a little more D'Uxelles on top of the egg,
+then a little grated cheese and small bits of butter, and bake in oven
+until egg is set. Serve on a napkin.
+
+=Omelet with parsley.= Beat eight eggs, season with salt, pepper and
+chopped parsley, add a spoonful of thick cream, and cook in the usual
+manner.
+
+=Burgundy punch.= Two pounds of sugar, two quarts of water, the juice of
+six lemons and the rind of one, and one piece of cinnamon stick. Let the
+mixture infuse for about two hours. Freeze, and then add one pint of
+claret, a small glass of cognac, and a drop of red coloring.
+
+=Whipped cream.= Put one-half pint of double cream into a bowl and whip
+until quite stiff, then add two ounces of powdered sugar and a few drops
+of vanilla extract. Mix well, and keep in a cool place until needed.
+
+=Sliced peaches with whipped cream.= Peel and slice some ripe peaches,
+and sprinkle with a little sugar. Serve in individual dishes with a
+spoonful of whipped cream on the side.
+
+=Sliced bananas with whipped cream.= Prepare in the same manner as
+peaches.
+
+=Sliced fruits with whipped cream.= Prepare oranges, pears, figs, etc.,
+in the same manner as peaches.
+
+=Berries of all kinds with whipped cream.= Hull and wash the berries,
+dry in cheesecloth, and prepare in the same manner as peaches.
+
+=Cream of green corn.= Put two pounds of veal bones in a casserole,
+cover with cold water, bring to a boil, and cool off in cold water. Put
+the bones back in the vessel in from three to four quarts of fresh
+water, add a little salt and a bouquet garni, bring to the boiling
+point, and skim. Cook for about one hour, then add eight ears of green
+corn and one pint of milk, and boil for ten minutes. Then take out the
+ears, cut off the grains and chop very fine, or mash in a mortar. Heat
+three ounces of butter in a casserole, then add three spoonfuls of
+flour, and when heated add two quarts of the strained veal and corn
+stock. Bring to a boil, stirring well with a whip. Let it boil slowly,
+add the corn, and cook for about thirty minutes. Strain through a fine
+sieve or cheesecloth, put back in the casserole, season to taste with
+salt and a little Cayenne pepper, stir in two ounces of sweet butter,
+and serve hot.
+
+=Ecrevisses, Lafayette.= Ecrevisses, crawfish and crayfish are the same.
+Take the tails of twenty-four of the fish and put in saute pan with two
+ounces of butter, season with salt and pepper, and simmer for five
+minutes. Then add a half glass of sherry wine and simmer until nearly
+dry; then add one and one-half cups of thick cream, and boil for five
+minutes. Thicken with the yolks of three eggs mixed with one-half cup of
+cream. Do not let it quite reach the boiling point after the yolks of
+eggs are added. Add a pony of very dry sherry wine, and serve in chafing
+dish.
+
+=Mashed summer squash.= Peel three pounds of summer squash, cut in half,
+and put in casserole with two ounces of butter, season with salt and
+pepper, cover, and cook in oven for thirty minutes. Then strain through
+a fine sieve, put back in casserole, add two additional ounces of
+butter, and if too thick add a spoonful of thick cream.
+
+
+JUNE 4
+
+     BREAKFAST
+       Sliced figs with cream
+       Bacon and eggs
+       Chocolate with whipped cream
+       Rolls
+
+     LUNCHEON
+       Cold eggs, Danoise
+       Broiled sea bass, maitre d'hotel
+       Breast of squab, saute in butter
+       Summer squash, Native Son
+       Potatoes saute
+       Watermelon
+       Coffee
+
+     DINNER
+       Consomme Japonnaise
+       Radishes
+       Shad roe, en bordure
+       Cucumber salad
+       Tenderloin of beef, Voisin
+       Potatoes allumette
+       Lettuce and alligator pear salad
+       Vanilla ice cream
+       Assorted cakes
+       Demi tasse
+
+=Sliced figs with cream.= Peel and slice some fresh figs and serve on a
+compotier, with powdered sugar and cream separate.
+
+=Cold eggs, Danoise.= Make four pieces of anchovy toast, and lay on each
+a hard-boiled egg cut in two lengthwise. Cover the eggs with mayonnaise
+sauce.
+
+=Breast of squab, saute in butter.= Cut out the breasts of four raw
+squabs, season with salt and pepper, and roll in flour. Heat two ounces
+of butter in a saute pan, add the squab breast and cook for about ten
+minutes, or until brown on both sides. Place on a platter, pour butter
+sauce over them, sprinkle with a little chopped parsley, and garnish
+with watercress and two lemons cut in half.
+
+=Summer squash, Native Son.= Cut off the corn from four ears. Peel one
+pound of summer squash, and cut in one inch squares. Put them, with the
+corn, in a bowl and add three peeled tomatoes cut in squares. In a
+casserole put one chopped onion with two ounces of butter, and simmer
+until yellow, then add the corn, tomato and squash, season with salt and
+pepper, cover, and simmer for thirty minutes.
+
+=Consomme Japonnaise.= Consomme aux perles de Nizam colored with yellow
+Breton coloring.
+
+=Shad roe, en Bordure.= Butter a plank, lay four shad roe on top, season
+with salt and pepper, put small bits of butter on top of each roe, and
+set in oven. After ten minutes turn the roes over, make a bordure of
+potato croquette mixture around the plank, and return to oven to cook
+until done. Pour a little maitre d'hotel sauce on top, and garnish with
+parsley in branches and quartered lemons.
+
+=Tenderloin of beef, Voisin.= Roast tenderloin of beef, garnished with
+fresh artichoke bottoms filled with tomatoes cut in small squares,
+sauteed in butter, and well seasoned. Serve sauce Choron separate.
+
+=Potatoes, allumette.= Cut four potatoes in the form of matches, dry
+with a napkin, and fry in hot swimming lard until yellow and crisp.
+Remove, salt well, and serve on a napkin.
+
+
+JUNE 5
+
+     BREAKFAST
+       Raspberry jam
+       Salted salmon belly, melted butter
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Shirred eggs, Monaco
+       Lake Tahoe trout, meuniere
+       Potatoes O'Brien
+       Tomatoes, Mayonnaise
+       Cream fritters
+       Demi tasse
+
+     DINNER
+       Little Neck clams on shell
+       Sorrel soup, a l'eau
+       Salted hazelnuts
+       Terrapin saute, au beurre noisette
+       Fillet of bass, 1905
+       Asparagus, Hollandaise
+       Waldorf salad
+       French pastry
+       Coffee
+
+=Salted salmon belly, melted butter.= Soak a salted salmon belly in cold
+water over night. Then place in vessel and cover with fresh cold water,
+bring to a boil, and then set at side of the range for twenty minutes.
+Dish up on a napkin on a platter, garnish with parsley in branches and
+quartered lemons. Serve melted butter separate.
+
+=Shirred eggs, Monaco.= Put six chopped shallots in a casserole with one
+ounce of butter. Heat slightly, then add six sliced fresh mushrooms and
+one peeled and sliced tomato; season with salt and pepper, and simmer
+for ten minutes. Butter four individual shirred egg dishes, pour in the
+above preparation, break two eggs in each, season with salt and pepper,
+and cook in oven for five minutes.
+
+=Cream fritters.= Mix two ounces of corn starch, four ounces of sugar,
+the yolks of four eggs, and half of the peel of a lemon, and warm up in
+a double boiler. Bring one-half pint of milk to the boiling point and
+add it to the mixture. Continue boiling, and stir all the time until it
+becomes thick. Then spread it on a platter about a half inch thick, and
+allow to become cold. Cut in pieces about two inches square, roll in
+flour, then in beaten eggs, and finally in bread crumbs, and fry in
+swimming lard, or in frying pan with plenty of melted butter. Dress on a
+napkin, and serve vanilla cream sauce separate.
+
+=Sorrel soup, a l'eau.= Clean one pound of sorrel, wash well, and slice
+very thin. Put in casserole with two ounces of butter, cover, and simmer
+for five minutes. Then add two quarts of water, season with salt and
+pepper, add three sliced rolls, or one-half loaf of sliced French bread,
+and boil slowly for one hour. Put the yolks of three eggs in a large cup
+and fill with cream, mix, and let it run into the boiling soup. Serve at
+once.
+
+
+JUNE 6
+
+     BREAKFAST
+       Strawberries with cream
+       Broiled mutton chops
+       Lyonnaise potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Antipasto
+       Eggs, Belmont
+       Chickens' livers, au Madere
+       Risotto
+       Camembert cheese with crackers
+       Coffee
+
+     DINNER
+       Consomme Marchand
+       Pim olas
+       Fillet of sole, Mantane
+       Roast chicken
+       Corn au gratin
+       Stewed tomatoes
+       Potato croquettes
+       Escarole salad
+       Souffle glace, Pavlowa
+       Assorted cakes
+       Coffee
+
+=Eggs, Belmont.= Butter four timbale moulds, put in each a spoonful of
+D'Uxelles, break an egg on top, season with salt and pepper, put in
+bain-marie, and bake until the eggs are set. Then turn out on a platter
+and cover with tomato sauce, to which a little chopped truffle has been
+added.
+
+=Consomme, Marchand.= Cut a truffle Julienne style; also the breast of a
+boiled fowl and a few slices of smoked beef tongue. Serve in one quart
+of boiling well-seasoned consomme.
+
+=Pim olas.= Pim olas are small green olives stuffed with red peppers
+(pimentos). They may be obtained in bottles of any grocer.
+
+=Fillet of sole, Mantane.= Cut and trim four fillets of sole, fold over,
+season with salt and pepper, lay in a buttered saute pan, add one-half
+glass of white wine, cover with buttered manilla paper, put in oven and
+bake for twelve minutes. Serve on a platter covered with Bearnaise
+sauce.
+
+=Souffle glace, Pavlowa.= Whip a pint of rich cream until thick. Beat
+the yolks of four eggs with one-quarter pound of sugar, until very
+light. Then add it to the cream, with a pony of maraschino. Whip the
+whites of five eggs very hard, and add them to the mixture, mixing
+lightly. Then fill fancy paper cases until about one inch higher than
+the edges, and set to freeze. When hard, and just before serving, dip
+the tops in grated chocolate.
+
+=Souffle glace, St. Francis.= Make a souffle glace Pavlowa mixture,
+dress in fancy paper cases, using a pastry bag with a fancy tube.
+Sprinkle some chopped pistache nuts on top, and freeze.
+
+
+JUNE 7
+
+     BREAKFAST
+       Blackberries with cream
+       Plain scrambled eggs
+       Dry toast
+       English breakfast tea
+
+     LUNCHEON
+       Cantaloupe
+       Baked beans, Boston style
+       Brown bread
+       Citron preserves
+       Kisses
+       Demi tasse
+
+     DINNER
+       Soft clam soup, Salem
+       California ripe olives
+       Boiled Tahoe trout, sauce mousseline
+       Potatoes nature
+       Cucumber salad
+       Vol au vent Toulouse
+       Stuffed capon, St. Antoine
+       Peas a la Francaise
+       Cardon a la moelle
+       Hearts of lettuce, French dressing
+       Coupe Orientale
+       Allumettes
+       Coffee
+
+=Soft clam soup, Salem.= Remove the bellies from two dozen clams and put
+the remainder, with their juice, in a casserole. Add a quart of water, a
+bouquet garni, and some salt; bring to a boil, and strain over the clam
+bellies, which have been placed in a vessel. Bring to a boil again and
+add one pint of thick cream and two ounces of sweet butter. When butter
+is melted, season with salt and a little Cayenne pepper, and serve in a
+tureen. Serve broken crackers separate.
+
+=Boiled Tahoe trout, sauce mousseline.= Put two Tahoe trout in a vessel
+in cold water, add one-half glassful of white wine vinegar, half of an
+onion and half of a carrot sliced, a bouquet garni, and a small handful
+of salt. Bring to a boil, and set on side of the range for twenty
+minutes. Serve on a platter on a napkin, garnished with small round
+boiled potatoes, lemons cut in two, and parsley in branches. Serve sauce
+mousseline separate. The potatoes may be served separate if desired.
+
+=Kisses.= One pound of sugar, the whites of seven eggs, and some vanilla
+flavoring. Mix the sugar with a little water and boil until it is thick
+and sticky when cooled on a saucer. Beat the whites of the eggs until
+very stiff and dry, then add the hot sugar and continue beating until it
+becomes cold. Add a few drops of vanilla extract, and dress in a fancy
+shape on a buttered pan. Use a pastry bag with a fancy tube for forming
+them. When dry bake in a nearly cool oven.
+
+=Allumettes.= Roll out some puff paste that was made with six turns,
+until it is about one-eighth inch thick. Spread with royal icing, and
+cut in strips about three-quarters of an inch wide and three inches
+long. Place on a wet baking pan, with a little space between, and bake
+in a moderate oven.
+
+=Royal icing (glace royal).= Put one-half pound of icing sugar in a bowl
+with the whites of two eggs and a couple of drops of lemon juice. Beat
+with a wooden spoon until very light and firm. While beating be careful
+that it does not dry on the sides of the bowl, and when finished cover
+immediately with a damp cloth. This icing may be used for frosting
+cakes, or for ornamental work.
+
+
+JUNE 8
+
+     BREAKFAST
+       Sliced peaches with cream
+       Chipped beef on toast
+       Crescents and rolls
+       Cocoa
+
+     LUNCHEON
+       Shirred eggs, Argenteuil
+       Sweetbreads braise, St. George
+       Flageolet beans, au cerfeuil
+       Puree of potato salad
+       French pastry
+       Coffee
+
+     DINNER
+       Consomme Colbert
+       Salted almonds
+       Boiled turbot, Jean Bart
+       Potatoes, nature
+       Filet mignon, Rossini
+       Green corn
+       Broiled egg plant
+       Hearts of romaine, Roquefort dressing
+       Champagne punch
+       Lady fingers
+       Demi tasse
+
+=Chipped beef on toast.= Cut one pound of smoked beef in very thin
+chips, put in hot water and bring to a boil. Then drain off the water
+and add a cup of very thick cream, boil again, and thicken with the
+yolks of two eggs and half a cup of thick cream. Let it come nearly to a
+boil, taste to see if sufficiently salt, add a little white pepper, and
+serve on four pieces of dry toast.
+
+=Shirred eggs, Argenteuil.= Cut the tips, about one and one-half inch
+long, from one pound of asparagus, put in salted water and boil until
+soft, then drain off the water. Butter well four shirred egg dishes, and
+put the asparagus tips in them in equal portions. Crack two eggs in each
+dish, season with salt and pepper, put small bits of butter on top, and
+cook in oven for five minutes.
+
+=Sweetbreads braise, St. George.= Braise some sweetbreads, place on a
+platter, and garnish with okra and tomatoes saute and green peppers cut
+like matches and sauteed in butter. Serve sauce Choron separate.
+
+=Okra and tomatoes saute.= Cut both ends off of one pound of okra, put
+in cold water and bring to a boil, then drain off the water. Peel and
+cut in quarters two or three large tomatoes, place them in a casserole
+with two ounces of butter, heat through, add the okra, season with salt
+and pepper, cover, and allow to simmer slowly for twenty minutes. Serve
+as a vegetable course, or as a garnish.
+
+=Flageolet beans, au cerfeuil.= Put in a casserole two cans of flageolet
+beans and one quart of fresh water, bring to a boil, and drain. Return
+the beans to the casserole, add two ounces of sweet butter, a little
+salt and pepper, and one spoonful of chopped chervil. Simmer for five
+minutes.
+
+=Puree of potato salad.= Boil four white potatoes in salted water, and
+pass through a fine sieve. Add one spoonful of vinegar, two spoonfuls of
+olive oil, a little Cayenne pepper, and salt if necessary. Set in ice
+box until cold. Then mix well with a wooden spoon. If too thick stir in
+a little hot bouillon or water. Be sure it is hot, as cold will not do.
+Serve in a salad bowl with finely chopped parsley on top.
+
+=Fillet of turbot, Jean Bart.= Place four trimmed fillets of turbot in a
+buttered saute pan, and season with salt and pepper. Place on each
+fillet a well-washed head of fresh mushroom and two leaves of tarragon;
+add one-half glass of white wine and one-half cup of water. Cover with
+buttered paper, bring to a boil, and set in oven for fifteen minutes.
+Then remove the fillets to a platter, and put one pint of white wine
+sauce in the saute pan, reduce to normal thickness of a fish sauce, and
+strain over the fillets. Have the sauce well seasoned.
+
+=Green corn.= Put three gallons of water, one pint of milk, and a
+handful of salt on the fire and bring to a boil. Then add one dozen
+clean ears of green corn, bring to a boil, cover the vessel, and set to
+side of range for ten minutes, where it will remain at boiling heat
+without actually boiling. Serve on a napkin, with corn holders, and
+sweet butter separate.
+
+=Champagne punch (sorbet).= One pint of water, one-half pint of
+champagne, one-half pound of sugar, the juice of three lemons and the
+juice of half an orange. Dissolve the sugar in the water, add the lemon
+and orange juice, strain and freeze. When nearly frozen add the
+champagne, and finish. Finally stir in an Italian meringue (see Italian
+meringue) made with the whites of three eggs, and serve in sherbet
+glasses.
+
+=Broiled egg plant.= Peel an egg plant, and cut in slices three-quarters
+of an inch thick. Season with salt and pepper, roll in oil, and broil.
+Serve on a platter with a little melted butter poured over it, and
+garnish with parsley in branches.
+
+
+JUNE 9
+
+     BREAKFAST
+       Cherries
+       Omelet with egg plant
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Assorted hors d'oeuvres
+       Consomme in cups
+       Broiled sirloin steak, Cliff House
+       French fried potatoes
+       Baked tomatoes
+       Brie cheese with crackers
+       Coffee
+
+     DINNER
+       Lamb broth, Olympic Club
+       Salted pecans
+       Frogs' legs, Jerusalem
+       Broiled chicken, maitre d'hotel
+       Asparagus, Hollandaise
+       Potato croquettes
+       Alligator pear, French dressing
+       Meringue glacee, au chocolat
+       Demi tasse
+
+=Omelet with egg plant.= Use any broiled egg plant that may be left
+over, or fresh egg plant, and cut in small squares about one-half inch
+in diameter. Put in saute pan with a little butter and simmer until
+soft. Then put the omelet pan on the fire with a small piece of sweet
+butter in it, add twelve beaten eggs, season with salt and pepper, add
+the egg plant, and then cook the omelet in the usual manner.
+
+=Broiled sirloin steak, Cliff House.= Season a two-pound steak with salt
+and pepper, roll in oil, broil, and when done place on a platter. Cut
+the steak in slices, but do not place them apart. Sprinkle with one
+teaspoonful of paprika, one tablespoonful of dry English mustard, one
+teaspoonful of Worcestershire sauce, three chopped shallots, a little
+chopped chives, and two ounces of butter in small bits. Set in oven
+until butter is melted.
+
+=Baked tomatoes.= Peel four large tomatoes and place on a buttered dish.
+Season with salt and pepper, put small pieces of butter on top, and set
+in oven to bake. When done place on platter and pour tomato sauce around
+them, or serve with their own butter.
+
+=Lamb broth, Olympic Club.= Put a shoulder of lamb in a roasting pan,
+season with salt and pepper, add an onion and a carrot, put small bits
+of butter on top, and roast in oven until done. Then remove the meat
+from the bones and cut in small squares about one-quarter inch thick.
+Put the bones and trimmings in a casserole, add an additional two pounds
+of lamb bones, one turnip, two leeks, two leaves of celery, one spoonful
+of pepper berries, one bay leaf, two cloves, a little parsley in
+branches, one gallon of water, and a handful of salt. Bring to a boil,
+skim, and let simmer for two hours. Then strain through fine cheese
+cloth, put back in casserole, add the cut-up lamb and one-half pound of
+boiled rice, give one boil, and serve.
+
+
+JUNE 10
+
+     BREAKFAST
+       Fresh currants
+       Oatmeal with cream
+       Rolls
+       Coffee
+
+     LUNCHEON
+       California oyster cocktails
+       Eggs Agostini
+       Calf's head, vinaigrette
+       Boiled potatoes
+       Sliced bananas with whipped cream
+       Macaroons
+       Demi tasse
+
+     DINNER
+       Consomme Turbigo
+       Black bass, saute meuniere
+       Tenderloin of beef, Parisienne
+       Spinach in cream
+       Artichokes, sauce mousseline
+       Watercress salad
+       Plombiere a la vanille
+       Assorted cakes
+       Coffee
+
+=Eggs Agostini.= Put one-quarter pound of boiled rice on a platter, lay
+four poached eggs on top, and cover with tomato sauce.
+
+=Consomme Turbigo.= Boil one-quarter pound of noodles in salt water.
+Boil a carrot, cut in the form of matches, in salt water until soft. Cut
+the breast of a soup hen or chicken in Julienne shape. Add all to two
+quarts of hot and well-seasoned consomme.
+
+=Plombiere a la vanille (ice cream).= The yolks of eight eggs, one-half
+pound of sugar, one quart of milk, and one vanilla bean. Mix the yolks
+of eggs with the sugar. Split the vanilla bean and boil it in the milk.
+Then pour the milk, the yolks and sugar together, set on the fire, and
+stir with a wooden spoon until it thickens. Do not let it come to a
+boil. Strain and freeze, put in moulds, and set in ice box until very
+hard. Serve with whipped cream.
+
+=Plombiere aux marrons.= Same as vanilla plombiere, but add some broken
+marrons glaces soaked in a little rum, when ready to put in the moulds
+to harden. Serve with whipped cream, and a whole marron glace on top of
+each portion.
+
+=Plombiere aux fruits.= Prepare in the same manner as for plombiere aux
+marrons, but use chopped mixed glace fruit instead of the marrons.
+
+
+JUNE 11
+
+     BREAKFAST
+       Sliced fresh figs with cream
+       Scrambled eggs with bacon
+       Buttered toast
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Eggs au fondu
+       Broiled squab on toast
+       Julienne potatoes
+       Cold asparagus, mustard sauce
+       Oregon cream cheese with crackers
+       Demi tasse
+
+     DINNER
+       Cream of artichokes
+       Ripe olives
+       Fillet of flounder, Piombino
+       Sweetbreads braise, Montebello
+       Souffle potatoes
+       Roast chicken, au jus
+       Escarole and chicory salad
+       Souffle glace aux fraises
+       Assorted cakes
+       Coffee
+
+=Eggs au fondu.= Poached eggs on toast, covered with Welsh rabbit. Serve
+hot.
+
+=Cream of artichokes.= Make three quarts of very light stock veal or
+chicken broth, strain and add to it four whole artichokes. Boil until
+the artichokes are soft, then remove and separate the bottoms from the
+leaves, cut the bottoms in small squares, and place in soup tureen. Then
+pass the leaves through a fine sieve, and put back in the broth. Melt
+three ounces of butter in a casserole, add three spoonfuls of flour,
+heat through, add the broth and boil for ten minutes. Then add a pint of
+thick cream, bring to a boil, season well with salt and pepper, and
+strain over the cut-up artichoke bottoms in the tureen.
+
+=Fillet of flounder, Piombino.= Cut four fillets from one large
+flounder, place in a buttered pan, season with salt and pepper, add a
+glassful of claret and one-half cup of water, cover with buttered paper,
+put in oven and bake until done. Then place the fish on a platter. Make
+a sauce Genoise from the head and bones of the flounder, add the tail of
+a lobster cut Julienne style, and four heads of fresh mushrooms cut in
+the same manner and sauteed in butter. Pour the sauce over the fish. If
+fresh mushrooms are not available canned ones may be used.
+
+=Sweetbreads braise, Montebello.= Put some braised sweetbreads on a
+platter with their own gravy, and garnish with artichoke bottoms filled
+with puree of fresh mushrooms. Serve sauce Bearnaise separate; or poured
+over the sweetbreads, as desired.
+
+=Souffle glace aux fraises.= Mix one pint of whipped cream, one-half
+pint of fresh strawberry juice, the yolks of four eggs beaten lightly,
+and four ounces of powdered sugar. Whip separately the whites of five
+eggs, and add to the mixture. Put in paper cases, and freeze. Serve with
+a dot of whipped cream on top, and a nice large fresh strawberry on top
+of the cream.
+
+=Souffle glace with raspberries.= Prepare in the same manner as souffle
+glace aux fraises, but substitute raspberries for the strawberries.
+
+
+JUNE 12
+
+     BREAKFAST
+       Preserved pears
+       Griddle cakes with honey
+       Coffee
+
+     LUNCHEON
+       Carciofini
+       Ecrevisses en buisson
+       Braised beef
+       Noodles
+       French pastry
+       Coffee
+
+     DINNER
+       Consomme Ditalini
+       Fillet of sole, St. Nazaire
+       Leg of mutton, currant jelly
+       String beans
+       Green corn
+       Hashed potatoes in cream
+       Field salad
+       Apricot pie
+       Coffee
+
+=Braised beef.= Have the butcher cut an eight pound piece of rump or
+brisket of beef. Season with salt and pepper, and rub with a small piece
+of garlic. Melt in a pot about two ounces of butter, and when hot add
+the beef and roast on top of the range until it is brown on all sides.
+Then remove the beef, add one ounce of fresh butter to the gravy already
+in the pot, and when hot add two large spoonfuls of flour, and allow it
+to brown. Then add three pints of water, bring to a boil, and then put
+in the beef again. Add two calf's feet, one onion, one carrot, a large
+bouquet garni, four chopped tomatoes, salt, and a spoonful of whole
+black peppers. When boiling season well, cover, and put in oven. It will
+require from three to four hours to become well done. Then remove the
+beef to a platter, and reduce the sauce one-half. Taste to see if more
+seasoning is required, and then strain. Pour some of the sauce over the
+beef, and serve the remainder in a sauceboat. Garnish the beef with the
+carrot that was cooked with it. Cut the carrot in thin slices.
+
+=Larded rump of beef.= Lard a piece of rump of beef, and then prepare in
+the same manner as braised beef.
+
+=Fillet of sole, St. Nazaire.= Cook four fillets of Sole a la Normande,
+and garnish with a dozen fried oysters.
+
+=Currant jelly.= Strip the currants from their stems, and wash them. Put
+them on to cook, and when they become hot mash them. Boil for
+twenty-five minutes, then pour into jelly bag and let them drip without
+squeezing. Measure the juice and return it to the kettle. After it has
+boiled about ten minutes add heated sugar, allowing a pound of sugar to
+a pint of juice. Cook until it jells when a little is poured on a
+saucer. Pour into moulds, and seal when cold.
+
+
+JUNE 13
+
+     BREAKFAST
+       Fresh strawberries with cream
+       Broiled veal kidneys, English style
+       Baked potato
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Poached eggs, Colbert
+       Ombrelle d'Ostende
+       Potato croquettes
+       Celery Victor
+       Compote of pineapple
+       Sponge cake
+       Demi tasse
+
+     DINNER
+       Potage Arlequin
+       Ripe California olives
+       Pompano, Vatel
+       Chicken saute, Archiduc
+       Duchesse potatoes
+       Jets de houblons
+       Chiffonnade salad
+       Peach ice cream
+       Assorted cakes
+       Coffee
+
+=Broiled veal kidneys, English style.= Leave a little fat on two veal
+kidneys, split them, season with salt and pepper, and sprinkle with a
+tablespoonful of dry English mustard. Then sprinkle with olive oil, and
+broil. When done place them on four pieces of dry toast. Mix two ounces
+of butter with the juice of a lemon, one tablespoonful of Worcestershire
+sauce, a little salt, pepper, grated nutmeg, chopped parsley, and one
+spoonful of meat extract. Mix well, and pour over the kidneys. Garnish
+with watercress.
+
+=Poached eggs, Colbert.= Put some poached eggs on toast, and cover with
+sauce Colbert.
+
+=Ombrelle d'Ostende.= Put four pieces of toast on a platter and place on
+each a large broiled fresh mushroom, head down. Put two broiled oysters
+on top of the mushrooms, pour maitre d'hotel sauce over them, and lay
+two strips of broiled bacon across the top of each. Garnish with parsley
+in branches and quartered lemons.
+
+=Compote of pineapple.= Pare and core a pineapple, and cut in slices.
+Make a syrup with one-half pound of sugar and half a pint of water, and
+stew the pineapple in it until tender, and the syrup is clear. Serve
+cold, with a few drops of kirschwasser or maraschino sprinkled over it,
+and a little of its syrup.
+
+=Potage Arlequin.= Slice two carrots, two beets, two turnips, and add a
+pound of shelled new peas. Put all in a casserole, cover with two quarts
+of water, season with salt, add about three pounds of cut-up veal bones,
+bring to a boil, and skim. Then cover, and cook until soft. Remove the
+veal bones, and strain the remainder through a fine sieve. Then return
+to casserole, and if too thick add a little bouillon, chicken broth or
+stock. Bring to a boil, season with salt and pepper, and stir in three
+ounces of sweet butter. Serve with bread cut in small squares and fried
+in butter.
+
+=Pompano, Vatel.= Use four whole California pompano; or the four fillets
+from one Florida fish. Put them in a buttered saute pan, season with
+salt and pepper, add one-half glass of stock and the juice of a lemon,
+and cook in oven until done. Then place the fish on a platter. Bring
+one-half pint of tomato sauce to a boil, add one-half pint of cream
+sauce, one spoonful of chopped truffles, season well with salt and
+pepper, and pour over the fish.
+
+
+JUNE 14
+
+     BREAKFAST
+       Raspberries with cream
+       Scrambled eggs with cheese
+       Rolls
+       Oolong tea
+
+     LUNCHEON
+       Half of grapefruit with cherries
+       Baked beans, Boston style
+       Brown bread
+       Beignets souffles
+       Coffee
+
+     DINNER
+       Little Neck clams on half shell
+       Consomme Ab-del-cader
+       Aiguillettes of turbot, Bayard
+       Roast sirloin of beef, fermiere
+       Lettuce salad
+       Souffle glace, St. Francis
+       Assorted cakes
+       Coffee
+
+=Scrambled eggs with cheese.= Mix ten eggs with one-half cup of cream,
+and one-half cup of grated Parmesan or Swiss cheese; season with salt
+and pepper to taste. Melt two ounces of butter in a casserole, add the
+eggs, and scramble.
+
+=Beignets souffles.= One pint of water, one-quarter pound of butter,
+one-half pound of flour, nine eggs, and a pinch of salt. Put the butter
+and salt in the water and bring to a boil. Stir in the flour with a
+wooden spoon, and work well until it is a smooth paste. Remove from the
+fire and work in the eggs, one by one. Form in the size of a walnut, and
+drop into hot lard with a soupspoon, and fry until well browned. The
+fritters will turn by themselves while frying. When done roll in
+powdered sugar to which has been added a little cinnamon, and serve on a
+napkin.
+
+=Consomme Ab-del-cader.= Cut some carrots and turnips in half-moon
+shape, and boil in salted water. Cut some royal in the same shape. Also
+have some profiteroles. Put equal quantities of each in hot consomme,
+and also one poached yolk of an egg for each person. Have the consomme
+well seasoned.
+
+=Aiguillettes of turbot, Bayard.= Cut four fillets of turbot lengthwise,
+and about four inches long and two inches wide. Place in a buttered pan,
+season with salt and white pepper, add one-half glass of white wine and
+one-half cup of fish stock, or water; cover with buttered paper, and
+cook in oven for ten minutes. Then place the fish on a platter, reduce
+the broth until nearly dry, add a pint of lobster sauce to which has
+been added the tail of a lobster, six heads of French canned mushrooms,
+and two truffles, all cut Julienne style. Pour the sauce over the fish
+before serving.
+
+=Roast sirloin of beef, fermiere.= Roast sirloin of beef, sauce Madere,
+garnished with string beans in butter, carrots in butter, and chateau
+potatoes.
+
+=Chicken saute, Archiduc.= Joint a chicken, and season with salt and
+pepper. Melt two ounces of butter in a saute pan; when hot add the
+chicken and saute for five minutes. Then add two sliced green peppers,
+and saute until the chicken is done. Then place the chicken on a
+platter, and add another ounce of butter to the saute pan. When the
+butter is nice and brown pour the gravy over the chicken, sprinkle with
+chopped parsley, and garnish with lemons cut in half.
+
+
+JUNE 15
+
+     BREAKFAST
+       Sliced peaches with cream
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Poached eggs a la Reine
+       Cold sirloin of beef
+       Rachel salad
+       Baked apple roll
+       Coffee
+
+     DINNER
+       Cabbage soup, Normande
+       Radishes
+       Salmon steak, Hongroise
+       Roast chicken
+       Fresh asparagus, Hollandaise
+       Georgette potatoes
+       Chicory salad
+       Vanilla ice cream
+       Bouchettes
+       Demi tasse
+
+=Rachel salad.= Cut some artichoke bottoms, boiled celery, potatoes and
+asparagus tips, and two truffles, in Julienne shape. Arrange the
+vegetables in a salad bowl in bouquets, place the truffles in the
+center, and pour some French dressing over all.
+
+=Baked apple roll.= Roll out one pound of puff paste until it is about
+one-eighth inch thick. Spread with chopped apples mixed with a little
+powdered sugar and powdered allspice. Wet the edges of the paste with
+water and roll up in the form of a big stick. Put in a pan, wash the top
+with beaten eggs, and bake in a rather hot oven. When done cut in
+slices, and serve with hard and brandy sauces. Plain cream may be served
+separate.
+
+=Baked apricot roll, blackberry roll, huckleberry roll, or loganberry
+roll.= Prepare in the same manner as apple roll, using the fruit
+desired.
+
+=Cabbage soup, Normande.= Separate the outside leaves and the core of a
+head of cabbage. Put both the leaves and core in a casserole with five
+pounds of beef bones, one onion, one carrot, a bouquet garni, and a
+handful of salt. Bring to a boil, season, and boil for two and one-half
+hours. Slice the rest of the cabbage very thin, place in another
+casserole, add three ounces of butter, and fry until the moisture is
+out. Then drain off the butter, and strain the beef and cabbage broth
+over it. Let it boil slowly for an hour. Season with salt and pepper,
+and add some bread crust cut in small squares and fried in butter.
+
+=Salmon steak, Hongroise.= Cut two slices of salmon one and one-half
+inches thick; season with salt and pepper, roll in oil, and broil on
+both sides until colored. Then place on a platter, put two ounces of
+butter on top, and put in oven to finish cooking. When done place on a
+platter and cover with tomato sauce to which a tablespoonful of paprika
+has been added.
+
+=Bouchettes.= Make a mixture as for lady fingers. Put it into a pastry
+bag, and press out on paper in dots the size of a "quarter." Bake in a
+moderate oven. Allow to become cold, spread some jam or marmalade on the
+bottom of one and press another one on the jam, making a ball, and so
+on. Coat them with a white or pink icing.
+
+=Chocolate bouchettes.= Make as above, coat with chocolate icing.
+
+=Coffee bouchettes.= Make as above, coat with coffee icing.
+
+
+JUNE 16
+
+     BREAKFAST
+       Sliced figs with cream
+       Boiled salt mackerel
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit en supreme
+       Shirred eggs, Antoine
+       Hamburg steak
+       Lorraine potatoes
+       Field salad
+       Vanilla blanc mange
+       Assorted cakes
+       Coffee
+
+     DINNER
+       Consomme Andalouse
+       Queen olives
+       Frogs' legs, saute a sec
+       Filet mignon, Athenienne
+       Potatoes au gratin
+       Sliced cucumbers and tomatoes
+       Plombiere aux marrons
+       Lady fingers
+       Coffee
+
+=Shirred eggs, Antoine.= Plain shirred eggs with broiled strips of bacon
+on top.
+
+=Vanilla blanc mange.= One pint of milk, one pint of cream, six ounces
+of sugar, one ounce of gelatine, and one-half of a vanilla bean. Soak
+the gelatine in cold water. Put the milk and the vanilla bean on the
+fire together and let them come nearly to a boil. Then remove from the
+fire, add the soaked gelatine, and work with a wooden spoon until
+melted. Strain, and allow to become nearly cold. Then add the cream, and
+beat, on ice, until it begins to thicken. Then put in moulds and set in
+ice box for one hour. Turn out of moulds to serve.
+
+=Chocolate blanc mange.= Use two ounces of chocolate instead of vanilla
+bean.
+
+=Coffee blanc mange.= Use a cup of strong coffee instead of vanilla
+bean.
+
+=Blanc mange aux fruits.= Make a vanilla blanc mange, and just before
+putting in moulds mix in one-quarter pound of chopped candied fruits.
+
+=Blanc mange aux liqueurs.= Add to a vanilla blanc mange a glass of
+liqueur, such as maraschino, kirschwasser, kummel, rum, or other
+liqueur. Add the liqueur just before putting into the mould.
+
+=Consomme Andalouse.= To consomme vermicelli, add just before serving,
+one peeled raw tomato cut in very small squares.
+
+=Filet mignon, Athenienne.= Season four small fillets of beef with salt
+and pepper, broil or saute them, and serve on a piece of toast with a
+slice of broiled ham on top. Cover with sauce Hussarde, and garnish with
+peas in butter.
+
+=Sauce Hussarde.= Bring to a boil one pint of sauce Madere, or brown
+gravy; add one-half cup of fresh bread crumbs and boil for two minutes.
+Then add one ounce of good butter, a little chopped parsley, salt and
+Cayenne pepper.
+
+
+JUNE 17
+
+     BREAKFAST
+       Baked apples with cream
+       Oatmeal
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Poached eggs, Blanchard
+       Spring lamb tenderloin, Thomas
+       Lettuce salad
+       Sliced fruit with whipped cream
+       Cakes
+       Coffee
+
+     DINNER
+       Cream of parsnips
+       Ripe olives
+       Fillet of bass, Argentina
+       Roast duckling, apple sauce
+       Green corn
+       Cauliflower, Hollandaise
+       Romaine salad, Roquefort dressing
+       Raspberry water ice
+       Assorted cakes
+       Coffee
+
+=Poached eggs, Blanchard.= Cut two English muffins in half, toast them,
+and lay a slice of broiled ham on each. Put a poached egg on top of the
+ham, and cover with cream sauce.
+
+=Cream of parsnips, II.= Put three pounds of veal bones in a casserole,
+add three quarts of water and a handful of salt, bring to a boil, and
+skim. Then add six sliced parsnips and a bouquet garni, and boil for an
+hour; then remove the bones and the bouquet. Put three ounces of butter
+in another vessel, heat, then add three spoonfuls of flour, and when hot
+add the broth and parsnips. Boil for half an hour, then strain through a
+fine sieve, put back in the casserole, season with salt and pepper, and
+add a pint of boiling cream.
+
+=Fillet of bass, Argentina.= Put two ounces of butter in a casserole,
+add a sliced onion and a sliced carrot, and simmer until done. Then add
+a can of sliced French mushrooms, one-half can of sliced pimentos, four
+peeled and sliced tomatoes, one cupful of tomato sauce, and a little
+salt and pepper. Boil for ten minutes. Place four fillets of bass in a
+buttered pan, season with salt and pepper, cover with the above sauce,
+and bake in oven until done. Serve the fish from a platter with the
+sauce over it.
+
+=Cranberry jelly.= To three quarts of cranberries add two pounds of
+granulated sugar and one quart of water. Cook thoroughly, and force
+through a fine sieve. Cook the juice for fifteen minutes, and then pour
+into individual moulds.
+
+=Crab apple jelly, and marmalade.= To eight quarts of crab apples add
+three quarts of water. Boil slowly for an hour, adding more water to
+make up for evaporation. Strain through a flannel bag, but do not
+squeeze. Measure the juice and add an equal amount of sugar. Boil for
+twenty minutes, pour into glasses, and seal when cold. Make a marmalade
+of the remainder of the apples left in the bag, by pressing through a
+sieve, and then adding an equal amount of cane sugar. Cook until well
+done. Flavor with lemon or cinnamon.
+
+=Apricot and peach marmalade.= Cut some firm ripe apricots in half and
+remove the stones. Add a few spoonfuls of water and cook until soft.
+Strain through a sieve, and add three-quarters of a pound of cane sugar
+to every pound of fruit. Crack some of the stones and add the kernels to
+the fruit. Continue to stir and cook until it thickens. Then pour
+immediately into hot glasses. Allow to become thoroughly cold before
+covering. Peach marmalade may be prepared in the same manner.
+
+=Brandied cherries.= Select some fine Queen Anne cherries and cut off
+about half of the stem with scissors. Arrange the cherries in glass jars
+or bottles. Melt two and one-half pounds of granulated cane sugar with a
+very little water, being very careful not to let it scorch. Remove from
+the fire and add half a vanilla bean, then add slowly one gallon of
+brandy. When cold pour over the cherries, seal well, and keep in a cool
+place.
+
+=Brandied peaches.= Rub some sound white peaches with a crash towel to
+remove the down. Prick all over with a needle, drop in cold water,
+drain, put in a kettle, cover with fresh cold water, and add a small
+piece of alum the size of a hazelnut. Place over a fire, stir
+occasionally, and as they float to the surface of the liquid take them
+out and place in a pan of cold water. Drain, and arrange in quart glass
+jars. Pour over brandy enough to cover the peaches.
+
+Seal and put away in a cool place, and let stand for two weeks. Then
+drain off brandy into a kettle, and allow three pounds of sugar to each
+gallon of brandy. Stir well to melt the sugar. Pour this over the
+peaches, seal hermetically, and put away in a cool place.
+
+=Preserved cherries.= To each pound of stoned cherries allow one pound
+of granulated cane sugar. Crack some of the stones and tie the kernels
+in a piece of gauze, so they may be removed after the boiling. Then put
+all in a preserving kettle, boil, and skim, until the syrup is clear.
+Then put the cherries in jars; boil the syrup a little longer, and pour
+over the fruit.
+
+=Preserved green gage plums.= Use a pound of sugar for each pound of
+plums. Have the fruit clean and dry, and prick all over to keep the
+skins from breaking. Melt the sugar with as little water as possible,
+and when boiling add the plums, a layer at a time. Boil for a few
+minutes, then lift out with a skimmer and place singly on a dish to
+cool. Continue in this way until the plums are removed. When the last
+layer is finished return the first ones cooked to the kettle, and
+continue in reverse order, and boil until transparent. Then take out and
+arrange closely in glass jars. When all are in the jars pour the hot
+syrup over them, and seal.
+
+
+JUNE 18
+
+     BREAKFAST
+       Stewed prunes
+       Boiled eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Hors d'oeuvres varies
+       Pompano saute, meuniere
+       Cold duckling and ham
+       Orloff salad
+       Camembert cheese
+       Coffee
+
+     DINNER
+       Consomme Irma
+       Lyon sausage
+       Fillet of sole, Talleyrand
+       Saddle of lamb, Souvaroff
+       String beans in butter
+       Mashed potatoes
+       Chiffonnade salad
+       Angel cake
+       Demi tasse
+
+=Orloff salad.= Cut out the flesh from two cantaloupes and cut in
+one-half inch squares. Arrange in a circle in a salad bowl, and in the
+center put four buttons of artichokes cut in the same manner. Pour
+one-half cup of French dressing over all.
+
+=Consomme Irma.= Boil one calf's brains, cut in small squares, and add
+to a quart of well-seasoned consomme.
+
+=Fillet of sole, Talleyrand.= Lay four fillets of sole flat on the table
+and spread with fish force meat (Feb. 11), and sprinkle with a little
+chopped truffles. On top of each lay another thin fillet, season well
+with salt and pepper, roll in flour, then in beaten eggs, and finally in
+fresh bread crumbs. Fry in swimming lard for about ten minutes. Serve on
+a napkin garnished with parsley in branches and quartered lemons; and
+with Tartar sauce separate.
+
+=Saddle of lamb, Souvaroff.= Roast a saddle of lamb, place on a platter,
+and garnish with a canful of cepes saute, and raw horseradish root
+shaved or scraped with a knife. Cover with brown gravy made from the
+lamb gravy.
+
+=Angel cake, or angel food.= One pint of whites of eggs (it will require
+about sixteen), one pound of sugar, ten ounces of flour sifted with
+one-half teaspoonful of cream of tartar, and the flavor desired. Beat or
+whip the whites of eggs very stiff, then gradually put in the sugar and
+vanilla, lemon or orange flavor; and finally stir in the flour. Put in
+mould and bake in a very slow oven. When cold glace with white icing.
+
+
+JUNE 19
+
+     BREAKFAST
+       Stewed rhubarb
+       Broiled honeycomb tripe
+       Saratoga chips
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs, Oudinot
+       Fried smelts, Tartar sauce
+       Paprika schnitzel
+       Boiled rice
+       Baked apricot roll
+       Demi tasse
+
+     DINNER
+       Potage paysanne
+       Aiguillettes of flounder, Rochefoucault
+       Roast squab chicken
+       Artichokes, sauce mousseline
+       Carrots, Vichy
+       Potato croquettes
+       Alligator pear salad
+       Blackberry pie
+       Coffee
+
+=Eggs, Oudinot.= Cut four hard-boiled eggs in two lengthwise. Take out
+the yolks and put in a salad bowl, add one-half cup of fresh bread
+crumbs, one raw egg yolk, and season with salt, pepper, and a little
+chopped parsley. Mix well, and then stuff the whites of eggs. Place on a
+buttered dish, cover with cream sauce, sprinkle with grated cheese, put
+small bits of butter all over the top, and bake in oven until brown.
+
+=Potage paysanne.= Cut a carrot, white turnip, parsnip, and a small head
+of green cabbage in round slices the size of a silver half dollar. Put
+in a casserole with three ounces of butter, salt and a pinch of sugar.
+Cover casserole and put in oven and simmer until vegetables are done. Be
+careful not to burn, and when turning do not break the vegetables. When
+the vegetables are cooked add two quarts of bouillon, stock, or chicken
+or beef broth, and cook for half an hour. Before serving add chopped
+chervil, and season with salt and pepper.
+
+=Aiguillettes of flounder, Rochefoucault.= Place four flat fillets of
+flounder in a buttered pan, lay some sliced lobster on top, season with
+salt and pepper, add one-half glass of white wine and one-half glass of
+water, cover with buttered paper, and put in oven for ten minutes. Then
+remove the fillets to a platter. Reduce the broth, add one pint of white
+wine sauce, and strain. To the sauce add one-half can of French
+mushrooms sliced, and two sliced truffles. Pour the sauce over the fish.
+
+=Pompano, Bateliere.= Roll four small California pompano in flour, and
+season with salt and pepper. Put three ounces of butter in a frying pan,
+heat, add the fish, and saute until nice and brown. Then put the fish on
+a platter; and in the pan put two ounces of butter, heat until the color
+of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and
+garnish with two lemons cut in half.
+
+
+JUNE 20
+
+     BREAKFAST
+       Fresh strawberries with cream
+       Waffles, special, with maple syrup
+       Coffee
+
+     LUNCHEON
+       Poached eggs, Bombay
+       Imported Frankfort sausages
+       Potato salad
+       Brie cheese with crackers
+       Coffee
+
+     DINNER
+       Consomme Valencienne
+       Carciofini.      Queen olives
+       Frogs' legs, saute, Dilloise
+       Porterhouse steak, Jolly
+       Fresh Lima beans
+       Julienne potatoes
+       Endives salad
+       Chocolate and coffee bouchettes
+       Demi tasse
+
+=Waffles, special.= One-half pound of flour, one teaspoonful of baking
+powder, one spoonful of sugar, one ounce of melted butter, one-half pint
+of milk, one pinch of salt, three yolks and three whites of eggs. Mix
+the baking powder with the flour, then add the sugar, salt, yolks of
+eggs, butter and milk, and make a batter that should not be too stiff
+and hard. Beat the whites of eggs very hard, add to the batter, and mix
+well. Bake in a well-greased hot iron. (If possible use sour milk.)
+
+=Poached eggs, Bombay.= Put some boiled rice on a platter, lay four
+poached eggs on top, and cover with curry sauce.
+
+=Consomme Valencienne.= Boil one-half pound of rice in salted water,
+cool; and serve in one quart of hot and well-seasoned consomme. Before
+serving add some small leaves of chervil, which should be specially
+selected. Grated Swiss cheese should be served separate.
+
+=Frogs' legs, Dilloise.= Cut two dozen frogs' legs in two, season with
+salt and pepper, put in saute pan with one ounce of butter, and two
+ounces of bacon cut in small squares. Fry for a few minutes until the
+bacon is nearly crisp, then add the legs, and simmer for five minutes.
+Then add one pint of tomato sauce and boil for ten minutes, very slowly.
+Add a few dashes of Tabasco sauce, and season well.
+
+=Porterhouse steak, Jolly.= Get from the butcher a nice porterhouse
+steak, about four pounds in weight. Season with salt and pepper, roll in
+oil, and broil. When done place on a platter, and cover with sauce
+Bordelaise with beef marrow. Place a dozen heads of broiled fresh
+mushrooms on top, and sprinkle with chopped parsley.
+
+
+JUNE 21
+
+     BREAKFAST
+       Cantaloupe
+       Boiled eggs
+       Buttered toast
+       Uncolored Japan tea
+
+     LUNCHEON
+       Antipasto
+       Shirred eggs, Amiral
+       Broiled pig's feet, Chili sauce
+       String bean salad
+       Italian meringue, with whipped cream
+       Coffee
+
+     DINNER
+       Little Neck clams on half shell
+       Puree of cucumber soup
+       Pompano saute, Bateliere
+       Rissolees potatoes
+       Roast chicken
+       Peas a la Francaise
+       Lettuce salad
+       Raspberry shortcake with plain cream
+       Coffee
+
+=Shirred eggs, Amiral.= Put two eggs in a buttered shirred egg dish and
+cook. When nearly done put on top a spoonful of white wine sauce with a
+little chopped lobster, mushrooms and truffles in it. Finish cooking,
+and season well with salt and pepper.
+
+=Puree of cucumbers.= Peel four cucumbers, and cut in slices. Put them
+in a casserole with two quarts of cold water, season with salt, and
+bring to a boil. Then drain off the water, cool in cold fresh water, and
+drain again. Put three ounces of butter in a casserole, add the
+cucumbers, cover, and simmer in the oven for thirty minutes. Then remove
+from oven, set on top of range, add three spoonfuls of flour, simmer,
+then add one quart of boiling milk and one quart of chicken broth, and
+boil for twenty minutes. Strain through a fine sieve, put back in
+casserole, season with salt, pepper and a pinch of sugar, add two ounces
+of sweet butter and a cupful of heated cream. When butter is melted add
+some bread that has been cut in small squares and fried in butter, and
+serve.
+
+=Italian meringue.= Put one pound of sugar and one gill of water into a
+copper kettle (copper inside and out) and cook to a blow. (See below).
+Beat six whites of eggs very hard and dry, and then pour into the cooked
+sugar, stirring constantly, and beat well until cold. It will then be a
+very smooth meringue paste, which can be used for meringue with whipped
+cream, or sherbet, or to make small fancy cakes, or for use in
+decorating cakes, pies, tarts, etc.
+
+=How to cook sugar to a blow.= Dissolve one pound of sugar in one gill
+of water, and put on fire to cook. After about five minutes of good
+boiling dip a skimmer into it and remove immediately. Let the syrup
+drain a little, and then blow through. If small air bubbles fly out the
+sugar is cooked to a blow. If no air bubbles fly continue cooking until
+they do. It may possibly require some time to get it right.
+
+=Peas a la Francaise.= In a casserole put two ounces of butter and a
+head of lettuce sliced very fine. Simmer for five minutes, then add two
+pounds of shelled peas, six small raw French carrots and one dozen raw
+fresh asparagus tips. Season with salt and a pinch of sugar, add one
+pint of chicken broth, cover, and simmer for one hour. Serve with
+fresh-chopped chervil on top.
+
+
+JUNE 22
+
+     BREAKFAST
+       Baked pears
+       Bacon and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape Riga
+       Sweetbreads, Lavaliere
+       Cold roast beef
+       Field salad
+       Lemon water ice
+       Langues de chat
+       Demi tasse
+
+     DINNER
+       Consomme Allemande
+       California ripe olives
+       Perch au bleu
+       Potatoes nature
+       Larded tenderloin of beef, Vigo
+       String beans in butter
+       Green corn on cob
+       Lettuce salad, Russian dressing
+       Chocolate blanc mange
+       Assorted cakes      Coffee
+
+=Baked pears.= Core one dozen pears, but leave the stems on. Put in a
+pan with half a pint of water and half a pound of sugar, and bake in
+medium hot oven until soft. Serve either hot or cold, with sauce
+separate.
+
+=Baked peaches.= Prick one dozen peaches all over with a fork, and set
+them close together in a pan. Sprinkle with one-quarter pound of
+granulated sugar, and add just water enough to cover the bottom of the
+pan. Bake until soft. Serve cream separate.
+
+=Sweetbreads, Lavaliere.= Prepare some sweetbreads braise, place on a
+platter, garnish with peas in butter, and onions glaces. In the gravy
+put pieces of parboiled salt pork cut in small dices, and cook for ten
+minutes. Pour over the sweetbreads.
+
+=Consomme Allemande.= Mix in a bowl three-quarters of a cupful of sifted
+flour, one-quarter of a cupful of milk, two whole eggs, and a little
+salt. Let it run through a colander into three pints of boiling
+consomme, and boil for five minutes.
+
+=Consomme Xavier.= Same as Consomme Allemande, with the addition of a
+little chopped chervil just before serving.
+
+=Perch au bleu.= Put four fresh-killed perch on a platter, and pour a
+glassful of white wine vinegar over them. Put in a fish kettle on the
+fire, some water, a handful of salt; and one sliced onion, one carrot, a
+bay leaf, clove and parsley tied in a bouquet. Boil for five minutes,
+then add the fish and vinegar, bring to a boil, and then set on side of
+the range for fifteen minutes. Serve on a napkin garnished with small
+boiled potatoes, parsley in branches, and lemons cut in half. Serve
+Hollandaise sauce separate.
+
+=Larded tenderloin of beef, Vigo.= Lard and roast the tenderloin as
+given elsewhere. Serve on a platter garnished with stuffed tomatoes,
+Creole. Cover with its own brown gravy.
+
+=Stuffed tomatoes, Creole.= Make a rice Creole (Dec. 23). Peel four
+sliced tomatoes, scoop out the insides, season with salt and pepper both
+inside and out, and fill with the rice. Place on a buttered pan, put a
+small piece of butter on top of each, and bake in oven for ten minutes,
+or until the tomatoes are soft. Test with your finger. Serve with tomato
+sauce around them; or use as a garnish for entrees.
+
+
+JUNE 23
+
+     BREAKFAST
+       Fresh raspberries with cream
+       Omelet with potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs, Basque
+       Frogs' legs, Tartar sauce
+       Broiled chicken on toast
+       Souffle potatoes
+       Cold artichokes, vinaigrette
+       Peach compote
+       Honey cake
+       Coffee
+
+     DINNER
+       Potage Mongol
+       Radishes
+       Planked shad and roe
+       Roast loin of veal, au jus
+       Carrots, Vichy
+       Flageolets in butter
+       Endives salad
+       German almond strips
+       Demi tasse
+
+=Omelet with potatoes.= Use left-over cold baked or boiled potatoes.
+Chop up a cupful and put in an omelet pan with two ounces of butter and
+fry until golden yellow. Season with salt and pepper, and then add a
+dozen beaten and seasoned eggs. Cook the omelet in the usual manner.
+
+=Eggs, Basque.= Put in very hot swimming fat four whole large green
+peppers, and fry for one minute. Then take out and remove the skin, cut
+the bottoms off, take out the seeds, and place each pepper in a buttered
+cup, with the open end up. Then crack an egg in each pepper, season with
+salt, and place the cups in a pan in a little water, and put in oven to
+bake. Put some boiled rice on a platter and turn out the peppers with
+eggs on top, so they will look like stuffed green peppers. Pour some
+brown meat gravy, or tomato sauce, or cream sauce, around them.
+
+=Roast loin of veal, au jus.= See veal kidney roast, Dec. 20.
+
+=Russian dressing, for salads.= Mix in a large bowl one cup of
+mayonnaise sauce, three soupspoonfuls of French dressing, two
+soupspoonfuls of Chili sauce, two soupspoonfuls of chopped pimentos, one
+soupspoonful of chopped green olives, one teaspoonful of Worcestershire
+sauce, and season with salt and pepper, if necessary.
+
+=Peach compote.= Peel a dozen peaches and place them in a sauce pan, add
+a quart of water, one-half pound of sugar, and one-half of a vanilla
+bean. Boil slowly until soft. Strain off the syrup, return to the fire,
+and reduce one-half. Pour the syrup over the peaches, and serve when
+cold. The peaches may be prepared whole, or cut in half.
+
+=Fruit compotes.= Apple, nectarine, apricot, prune or plum compote may
+be prepared in the same manner as peach compote.
+
+=Langue de chat, I.= Work a quarter pound of butter with a quarter pound
+of sugar until creamy. Then add four eggs, one by one, and keep on
+working until very smooth. Add a few drops of vanilla extract and a
+quarter pound of flour, and mix lightly. Put into a pastry bag and dress
+on a buttered pan in the shape of small thin lady fingers. Bake for a
+few minutes in a rather hot oven.
+
+=II.= One-quarter pound of sugar, one-quarter pound of butter,
+one-quarter pound of flour, the whites of three eggs, and a little
+vanilla flavor. Mix the sugar and butter until creamy; add the whites of
+eggs that have been well whipped to snow; add the flour and flavoring,
+and mix lightly. Dress on buttered pan like lady fingers, but smaller.
+Bake and remove from pan while hot.
+
+=German almond strips.= One-half pound of sugar, one-half pound of
+butter, ten ounces of flour, three eggs, one-half pound of ground
+almonds, and the grated rind of a lemon. Work the sugar with the butter
+until creamy, add the lemon rind, and work in the egg. Then add the
+flour and almonds, and mix lightly. Set in the ice box for an hour to
+harden. Then roll out in thin sheets and cut in strips two inches long
+and one-half inch wide. Wash the tops with egg, sprinkle with chopped
+almonds, put on a pan and bake in a moderate oven.
+
+=Honey cake.= One-half pound of honey, seven ounces of brown sugar, one
+pony of water, one-half teaspoonful of soda, six ounces of
+finely-chopped almonds, one pinch of cloves and allspice, three-quarters
+of a pound of flour, and two ounces of lemon and orange peel chopped
+fine. Boil the sugar, honey and water; then take off the fire and allow
+to cool to blood heat; then mix in the flour, spices, and the soda
+dissolved in a little water; then add the almonds and the peel. Roll out
+about one-half inch thick, and cut in small cakes about one inch by
+three; and bake in a moderate oven. When done glace with a very thin
+icing.
+
+
+JUNE 24
+
+     BREAKFAST
+       Apricot marmalade
+       Buckwheat cakes
+       Breakfast sausages
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cold poached eggs, a l'estragon
+       Sand dabs, meuniere
+       German huckleberry cake
+       American dairy cheese
+       Coffee
+
+     DINNER
+       Consomme Creole
+       Salt codfish, Biscayenne
+       Braised sweetbreads, sauce Soubise
+       Roast squab
+       Boiled onions
+       Broiled fresh mushrooms
+       Chateau potatoes
+       Lettuce and grapefruit salad
+       Baked blackberry roll
+       Coffee
+
+=Cold poached eggs, a l'estragon.= Select four nice lettuce leaves and
+place a cold poached egg on each. Cover with sauce mayonnaise, and lay
+four leaves of tarragon crosswise over each egg.
+
+=German huckleberry cake.= Line a cake pan, that will hold enough for
+six persons, with thin dough. (See dough for German cake). Fill with
+cleaned huckleberries, sprinkle on a handful of sugar mixed with a
+little powdered cinnamon, and bake. Then mix one-quarter pound of sugar
+with one pint of milk and three eggs, and strain. Pour this over the
+cake when it is nearly done, and set back in oven for a few minutes
+until the custard is set. When cold dust with powdered sugar.
+
+=Consomme Creole.= Peel and cut in small squares, two raw tomatoes, and
+add to a quart of boiling consomme. Also add a cupful of boiled rice,
+and season with a little Cayenne pepper.
+
+=Salt codfish, Biscayenne.= Soak two pounds of salted codfish in cold
+water over night. Then drain off the water. Heat two tablespoonfuls of
+olive oil in a casserole, add six shallots chopped very fine, and allow
+them to become warmed through, but not colored. Then add six pieces of
+chopped garlic and half of the codfish. On top of the codfish lay two
+raw potatoes that have been sliced very thin, season with salt, lay two
+peeled and sliced tomatoes on top of the potatoes, then add the
+remainder of the codfish, and half a cup of water, cover, and cook in
+the oven for an hour. Fresh codfish may be used if desired, with the
+addition of a little more salt.
+
+=Braised sweetbreads, sauce Soubise.= Braise the sweetbreads in the
+usual manner. Put some sauce Soubise on a platter, lay the sweetbreads
+on top, and garnish with fleurons.
+
+
+JUNE 25
+
+     BREAKFAST
+       Sliced peaches with cream
+       Boiled eggs
+       Dry toast
+       English breakfast tea
+
+     LUNCHEON
+       Cendrillon salad
+       Small tenderloin steak, Marseillaise
+       Gnocchis a la Romaine
+       Camembert cheese and crackers
+       Coffee
+
+     DINNER
+       Cream Countess
+       Salami sausage.      Radishes
+       Fillet of kingfish, Ubsala
+       Roast tame duck, apple sauce
+       Carrots and peas in cream
+       German fried potatoes
+       Escarole salad
+       Plombiere aux fruits
+       Assorted cakes
+       Demi tasse
+
+=Salad Cendrillon.= Scoop out four cold baked potatoes, fill with
+Russian salad, and serve on a napkin, garnished with parsley in branches
+and canapes of anchovies.
+
+=Small tenderloin steak, Marseillaise.= Chop six shallots and two pieces
+of garlic, and simmer in two ounces of butter. Then add a peeled tomato
+cut in small squares, and six chopped anchovies, and simmer for twenty
+minutes. Then add two cups of brown gravy (sauce Madere), boil for two
+minutes, add two ounces of butter, stir until melted, and season with
+salt and Cayenne pepper to taste.
+
+=Gnocchis a la Romaine.= Put three-quarters of a pound of farina in one
+quart of boiling milk, and boil slowly for fifteen minutes. Then remove
+from the fire and bind with the yolks of six eggs and a half cup of
+cream. Season with salt and white pepper, and set to cool. Then cut in
+one and one-half inch squares, or in other desired shapes; place on a
+buttered pan, or deep dish, or individual shirred egg dish; sprinkle
+with grated Parmesan cheese, put small bits of butter on top, and bake
+in oven until brown.
+
+=Gnocchis au gratin.= Same as above, except pour sour cream over them,
+sprinkle with cheese, add butter on top, and bake until brown.
+
+=Cream Countess.= Make a cream of asparagus soup, and before serving
+bind with the yolk of one egg for each person. Color with green spinach
+coloring.
+
+=Kingfish, Ubsala.= Put four cleaned kingfish on a buttered pan, season
+with salt and pepper, add one-half glass of white wine and one-half cup
+of fish stock, bouillon or water, and bake in an oven. Then place the
+fish on a platter, add one pint of white wine sauce to the juice of the
+fish in the pan, and reduce by boiling to the thickness of a good sauce.
+Strain over the fish. Garnish with fleurons.
+
+
+JUNE 26
+
+     BREAKFAST
+       Apricot marmalade
+       Waffles
+       Buttermilk
+       Coffee
+
+     LUNCHEON
+       Eggs, Celestine
+       Fried chicken, Villeroi
+       Flageolet beans
+       Mashed potato salad
+       French pastry
+       Demi tasse
+
+     DINNER
+       Consomme Magador
+       Ripe olives
+       Salmon, Concourt
+       Fillet of beef saute, Balzag
+       Artichokes, Hollandaise
+       Green corn
+       Potato croquettes
+       Romaine salad, Roquefort dressing
+       Blanc mange, aux liqueurs
+       Lady fingers
+       Coffee
+
+=Eggs, Celestine.= Put four pieces of toast on a buttered platter, lay a
+slice of broiled ham on top of each, and a poached egg on top of each
+slice of ham. Cover with cream sauce, sprinkle with grated cheese, put a
+little butter on each, and bake in a hot oven until brown.
+
+=Fried chicken, Villeroi.= Joint a chicken, season with salt and pepper,
+roll in flour, then in beaten eggs and fresh bread crumbs. Put one-half
+cup of melted butter in a pan, heat, and then fry the chicken. Make a
+pint of sauce Allemande (March 4), add one cup of fresh-boiled new peas,
+and season well. Put some of the sauce on a platter, lay the chicken on
+top, and serve the remainder of the sauce in a sauceboat.
+
+=Consomme Magador.= Wash a stalk of celery and cut in small dices, boil
+in salted water until soft. Then add to three pints of boiling consomme;
+season well, and serve with chopped chervil.
+
+=Salmon, Concourt.= Cut the salmon in slices one inch thick, season with
+salt and pepper, roll in melted butter, then in fresh bread crumbs, and
+broil. When done place on a platter, and garnish with parsley in
+branches and lemons cut in half. Serve sauce Colbert separate.
+
+=Fillet of beef saute, Balzag.= Season four small tenderloin steaks with
+salt and pepper, and saute in butter. Then place on a platter. Make a
+pint of sauce Madere, and add to it one dozen small chicken dumplings,
+one dozen stuffed olives and two sliced truffles. Pour over the fillets.
+
+
+JUNE 27
+
+     BREAKFAST
+       Strawberries with cream
+       Scrambled eggs with chives
+       Crescents and rolls
+       Cocoa
+
+     LUNCHEON
+       Cold Virginia ham
+       Bretonne salad
+       Lillian Russell
+       Macaroons
+       Coffee
+
+     DINNER
+       Chicken soup, Bresilienne
+       Celery
+       Striped bass, Buena Vista
+       Chicken fricassee, a l'ancienne
+       Asparagus, sauce mousseline
+       Pate de foie gras, a la gelee
+       Lettuce salad
+       Pancakes, Lieb
+       Coffee
+
+=Salad Bretonne.= Soak one pound of white beans in cold water over
+night. Then put on fire in two quarts of water, add a little salt, one
+carrot, one onion, and a bouquet garni. Cover, and boil until soft. Then
+remove the vegetables, drain off the water, and set the beans in a cool
+place. When cold put them in a salad bowl, and in the center place two
+tomatoes peeled and cut in small squares. Sprinkle with one teaspoonful
+of salt, one-half teaspoonful of fresh-ground black pepper, one-third
+cup of white wine vinegar, two-thirds of a cup of olive oil, and a
+little chopped parsley. Some chopped chives may also be added if
+desired. Mix on the table.
+
+=Chicken soup, Bresilienne.= One pint of consomme tapioca, one pint of
+thick consomme brunoise, and the breast of a fowl cut in small squares.
+Bring to a boil, and serve.
+
+=Striped bass, Buena Vista.= Put in a wide copper fish pan one cup of
+olive oil, two sliced onions, two sliced green peppers, and then fry.
+When done add four cloves of chopped garlic and let it set in the hot
+oil for a second; then add a pint of claret, one dozen sliced fresh
+mushrooms, six peeled and sliced tomatoes, and one-half canful of sliced
+pimentos. Bring to a boil, and then add five pounds of striped bass cut
+in slices two inches thick. Season with salt, pepper, and a little
+paprika; cover, and simmer for thirty minutes. Cut eight slices of bread
+the same thickness as for toasting, and fry in hot oil. Rub the fried
+bread with a piece of garlic, lay on a deep platter, put the fish on top
+of the toast, pour sauce over the fish, and sprinkle with chopped
+parsley.
+
+=Chicken fricassee, a l'ancienne.= Cut a young roasting chicken in eight
+pieces, wash well, and put in a pot in one quart of cold water. Season
+with salt, bring to a boil, and skim. Then add one-half pint of small
+peeled white onions, one pint of small round raw Parisian potatoes, one
+pound of parboiled salt pork cut in small dices, and one bouquet garni.
+Boil until done; then remove the bouquet garni, and take off the fat on
+top of the broth. Mix in a bowl two spoonfuls of flour and one-half cup
+of water, and let it run into the boiling fricassee. Boil for five
+minutes; then bind with the yolks of two eggs and one-half cup of cream.
+When serving sprinkle with chopped parsley.
+
+
+JUNE 28
+
+     BREAKFAST
+       Crab apple marmalade
+       Shirred eggs, plain
+       Melba toast
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Omelette Argentine
+       Turkey hash, Chateau de Madrid
+       Julienne potatoes
+       Brie cheese and crackers
+       Coffee
+
+     DINNER
+       Consomme Bohemienne
+       Queen olives and salted almonds
+       Baked lobster, Lincoln
+       Roast Imperial squab
+       Baked potatoes
+       Cold artichokes, mustard sauce
+       Baked huckleberry roll
+       Coffee
+
+=Omelette Argentine.= Cut one-quarter pound of egg plant in one-half
+inch squares. Put in omelet pan with one ounce of butter and fry until
+cooked. Then add eight beaten eggs, season with salt and pepper, and
+cook in the usual manner. Serve the omelet on a platter with sauce
+Colbert around it.
+
+=Turkey hash, Chateau de Madrid.= Cut the breast of a boiled turkey in
+small squares. Put in a saute pan with one pint of thick cream sauce,
+season with salt and pepper, heat, and fill as many red peppers
+(pimentos) as possible. Place the filled peppers on a buttered platter,
+so they will have the appearance of little red caps. Put in the oven and
+cook for a few minutes. Serve with sauce Creole poured around them.
+
+=Consomme Bohemienne.= Make three thin pancakes, and when cold cut in
+Julienne shape. Cut the breast of a boiled fowl also in Julienne shape.
+Chop a raw peeled tomato; and add all the above with a cup of fresh
+peas, to three pints of boiling consomme, and serve.
+
+=Baked lobster, Lincoln.= Boil two lobsters. When cold, cut in two
+lengthwise, remove the meat, and slice it. Put in a casserole two ounces
+of butter, and heat; then add two chopped shallots, and two cloves of
+garlic chopped fine. Heat slightly and then add six sliced fresh
+mushrooms, and simmer for five minutes. Then add one cup of cream sauce,
+one teaspoonful of English mustard mixed with one tablespoonful of
+Worcestershire sauce, and a little chopped parsley and tarragon. Cook
+for ten minutes, then add the lobster, and season with salt and pepper.
+Fill the half lobster shells with the mixture, sprinkle with grated
+cheese, put small bits of butter on top, and bake in oven until well
+browned. Serve on a napkin, with parsley in branches, and two lemons cut
+in half.
+
+
+JUNE 29
+
+     BREAKFAST
+       Fresh sliced peaches with cream
+       Griddle cakes
+       Kidneys saute, au Madere
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cold fish a la Michels
+       Lemon pie
+       Buttermilk
+       Coffee
+
+     DINNER
+       Little Neck clams
+       Sorrel soup, with rice
+       Lyon sausages
+       Frogs' legs, saute a sec
+       Tournedos, Vaudeville
+       Sybil potatoes
+       Watercress salad
+       Compote of gooseberries
+       Assorted cakes
+       Coffee
+
+=Cold fish a la Michels.= Put in a casserole one spoonful of olive oil
+and a small onion chopped very fine. Fry until yellow, and then add one
+chopped clove of garlic and a spoonful of flour. Cook this until yellow;
+then add two and one-half cups of water, season with salt and pepper,
+and boil for two minutes. Then add about two pounds of any kind of fish
+cut in pieces about two inches square, and some chopped parsley, and
+boil for thirty minutes. Put the fish in a deep porcelain dish, pour the
+sauce over it, and serve when cold.
+
+=Sorrel soup with rice.= Wash a large handful of sorrel, remove the
+stems, and slice very thin. Put two ounces of butter and three ounces of
+rice in a casserole, and heat. Then add the sorrel and simmer for five
+minutes. Then add two quarts of bouillon, chicken broth or stock, season
+with salt and pepper, and boil slowly for thirty minutes. When rice is
+soft it is ready to serve.
+
+=Tournedos, Vaudeville.= Season four small tenderloin steaks with salt
+and pepper, and broil; or saute in pan with butter. When done place on a
+platter, lay on each a fresh poached egg; and garnish with four stuffed
+tomatoes, Creole. Cover the tournedos with sauce Madere.
+
+=Compote of gooseberries.= To each pint of well-cleaned gooseberries add
+one-half pound of sugar and one gill of water. Cook slowly until the
+berries are soft.
+
+
+JUNE 30
+
+     BREAKFAST
+       Preserved green gage plums
+       Boiled eggs
+       Doughnuts
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Clam broth en bellevue
+       Chicken saute a sec
+       French fried potatoes
+       Romaine salad
+       Sierra cheese and crackers
+       Coffee
+
+     DINNER
+       Consomme Xavier
+       Pim olas
+       Boiled salmon steak with peas
+       Roast saddle of lamb, mint sauce
+       Green corn
+       Stewed tomatoes
+       Lettuce and grapefruit salad
+       Berliner pfannenkuchen
+       Coffee
+
+=Doughnuts--with baking powder.= One pound of flour, one-half ounce
+baking powder, two ounces of butter, three ounces of sugar, the yolks of
+four eggs, one whole egg, one-half gill of milk, and the rind of a
+lemon. Sift the baking powder into the flour. Mix the sugar, butter and
+eggs; add the milk and flour, and the lemon rind flavoring. Roll out,
+and cut with a doughnut cutter, and fry in hot lard or butter. Dust with
+powdered sugar with a little cinnamon in it, before serving.
+
+=Doughnuts--with yeast.= One pound of flour, one ounce of yeast, two
+eggs, two ounces of butter, two ounces of sugar, one pinch of salt and
+the rind and juice of a lemon. Sift the flour into a bowl; add the egg,
+and the yeast dissolved in a little milk, and one gill of milk; making a
+medium stiff dough. Cover with a cloth, and allow to rise to double its
+original volume. It will require about an hour. Then work in the butter,
+salt, and flavoring, mix well, and let it rise again. Then fold the
+dough together, roll out to about one-quarter inch thick, cut with a
+doughnut cutter, allow to rise for half an hour, and fry. Dust with
+powdered sugar and cinnamon before serving.
+
+=Crullers.= Use either the baking powder or yeast doughnut dough, cut
+with a cruller cutter, and fry in the same manner as doughnuts.
+
+=Coffee cake dough.= One pound of flour, one ounce of yeast, two eggs,
+two ounces of butter, two ounces of sugar, one pinch of salt, the rind
+and juice of a lemon, and a little nutmeg. Put the flour into a bowl.
+Dissolve the yeast in a gill of luke-warm milk, and add to the flour,
+with the eggs. Work to a medium stiff dough. Cover with a cloth and let
+it rise to double its original size. Then work in the butter, sugar,
+salt and lemon flavoring, and mix well. Let it rise again for about an
+hour; when the dough will be ready to use. This dough is the foundation
+for all kinds of coffee cake.
+
+=Berliner pfannenkuchen.= Make a coffee cake dough. Roll out some balls
+about the size of an egg, flatten them a little and put one-half
+teaspoonful of any kind of jam on top. Pinch up the dough over the jam.
+Lay them on a cloth, smooth side up, cover, and allow to raise to nearly
+double in size. Fry in swimming hot lard or clarified butter. When done
+dust with granulated sugar and powdered cinnamon.
+
+
+JULY 1
+
+     BREAKFAST
+       Sliced figs with cream
+       Baked beans, Boston style
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Imperial salad
+       Broiled lamb chops
+       Red kidney beans
+       Souffle potatoes
+       St. Francis cheese, with crackers
+       Demi tasse
+
+     DINNER
+       Potage St. Marceau
+       Fillet of sole, Montmorency
+       Sweetbreads braise, Princess
+       Chateau potatoes
+       Roast chicken
+       Chiffonnade salad
+       Corn starch pudding
+       Coffee
+
+=Imperial salad.= Equal parts of sliced tomatoes, sliced artichoke
+bottoms, and fresh peas. Put them in a salad bowl, cover with mayonnaise
+sauce, and lay some sliced truffles on top.
+
+=St. Francis cheese.= Scrape the skin from three Camembert cheeses, and
+put in a copper casserole. Add one-quarter pound of good Roquefort
+cheese, one-half pound of the best table butter, two tablespoonfuls of
+sifted flour, and one pint of the best cream. Cook until melted, and the
+whole becomes thick; then strain through cheese cloth. Put in an
+earthern pot and allow to become cool. The cheese will keep for two
+weeks if kept in the ice box.
+
+=Potage St. Marceau.= Mix one quart of puree of split pea soup with one
+pint of consomme Julienne.
+
+=Fillet of sole, Montmorency.= Place four fillets of sole in a buttered
+pan, season with salt and pepper, and lay on each fillet four heads of
+canned French mushrooms. Cover all with one pint of sauce Italienne,
+sprinkle with grated cheese, put small bits of butter on top, and bake
+in oven for fifteen minutes. Then remove from the oven, squeeze the
+juice of a lemon on top, and sprinkle with chopped parsley. Serve from
+the pan used in cooking, which may be placed on a platter.
+
+=Sweetbreads braise, Princess.= Braise four nice sweetbreads, and place
+them on fresh artichoke bottoms on a platter. Garnish with boiled
+cauliflower with a little Bearnaise sauce poured over it; and over the
+sweetbreads pour the gravy left after braising. Saute the livers of four
+chickens in butter, season well with salt and pepper, and lay them
+around the cauliflower.
+
+=Corn starch pudding.= One quart of milk, three ounces of corn starch,
+five ounces of sugar, four yolks and four whites of eggs, one ounce of
+butter, and flavoring. Dissolve the corn starch in a little cold milk.
+Put the rest of the milk and the sugar on the stove, and when near
+boiling add the dissolved corn starch and stir well. Boil for a few
+minutes, then take off the fire, add the butter, the yolks of eggs, and
+the flavoring. Beat the whites to snow, and add, mixing lightly. Put
+into buttered moulds and bake for about twenty minutes. Serve with fruit
+or cream sauce.
+
+
+JULY 2
+
+     BREAKFAST
+       Preserved cherries
+       Bacon and eggs
+       Rolls
+       English breakfast tea
+
+     LUNCHEON
+       Crab cocktail, Cremiere
+       Pig's feet, St. Menehould
+       Cottage fried potatoes      Succotash
+       Coffee blanc mange
+       Assorted cakes      Demi tasse
+
+     DINNER
+       Little Neck clams
+       Consomme Marie Louise
+       Ripe olives.       Salted pecans
+       Halibut, Boitel
+       Larded sirloin of beef, Lili
+       Potato pancakes
+       Wax beans in butter
+       Celery Victor
+       Brandied peaches
+       Vanilla ice cream
+       Macaroons      Coffee
+
+=Crab cocktail, Cremiere.= Same as Crab cocktail, Victor (see March 24),
+with the addition of a little whipped cream on top.
+
+=Cottage fried potatoes.= Slice three potatoes of medium size in pieces
+the size and shape of a silver dollar. Heat two ounces of butter in a
+frying pan, add the potatoes, season with salt and pepper, and fry
+slowly. When done add a spoonful of grated cheese, and put in the oven
+for a few minutes. Then dish up, sprinkled with chopped parsley.
+
+=Pig's feet, St. Menehould.= Split two boiled pigs' feet, roll in melted
+butter and then in fresh bread crumbs. Broil. When done dish up on a
+platter, and garnish with parsley in branches and two lemons cut in
+half. Serve tomato sauce separate, and cream sauce with chopped truffles
+in it.
+
+=Succotash.= If canned succotash is used empty it into a casserole, add
+a small piece of butter, season with salt and pepper, and serve very
+hot.
+
+=Fresh succotash.= Put two ounces of butter in a casserole, add the corn
+cut from six fresh ears, and simmer for ten minutes. Then add one pound
+of boiled fresh Lima beans, season with salt and pepper, add one
+spoonful of cream sauce and one spoonful of cream, and cook for five
+minutes.
+
+=Consomme Marie Louise.= To consomme royal add a cupful of fresh boiled
+green peas.
+
+=Halibut, Boitel.= Cut four fillets of halibut, place them in a buttered
+pan, season with salt and pepper, add one-half glass of white wine and
+one-half cup of stock or water, cover, and simmer for ten minutes. Then
+remove the fish to a platter, and to the pan add one can of chopped
+French mushrooms, and two cups of cream sauce. Season well, and boil for
+five minutes. Pour over the fish, and sprinkle with chopped parsley.
+
+=Larded tenderloin of beef, Lili.= Roast a larded tenderloin of beef,
+and serve with sauce Madere, to which has been added six sliced heads of
+fresh mushrooms sauteed in butter, and two sliced truffles. Garnish with
+six peeled and quartered tomatoes sauteed in butter.
+
+=Potato pancakes.= Mix one egg, one-half cup of milk, one-half cup of
+flour, and salt and pepper. Grate one and one-half cups of raw potato
+and add immediately, otherwise it will turn black. Fry in melted butter,
+and form the cakes by putting in a spoonful of the batter at a time.
+Left over boiled or baked potatoes may be used instead of the raw
+potatoes if desired.
+
+
+JULY 3
+
+     BREAKFAST
+       Sliced bananas with cream
+       Flannel cakes with maple syrup
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Fresh caviar
+       Dry toast
+       Clams en cocotte, Californienne
+       Omelet with fresh strawberries
+       Coffee
+
+     DINNER
+       Croute Bretonne
+       Boiled Lake Tahoe trout, Hollandaise
+       Potatoes nature
+       Chicken saute, Viennoise
+       Green peas
+       Roast leg of mutton, currant jelly
+       Endive salad
+       Biscuit glace, mapleine
+       Assorted cakes
+       Demi tasse
+
+=Clams en cocotte, Californienne.= Remove three dozen Little Neck clams
+from their shells and put in an earthern casserole or cocotte dish with
+two ounces of butter. Then add one-half cup of raw fine-chopped celery,
+two heads of fresh mushrooms chopped very fine, and a little chives
+sliced very fine, and some chopped parsley. Season with salt and pepper,
+put two more ounces of butter on top, and place in oven to bake. Cook
+for twenty minutes, and serve from the cocotte, direct from the oven.
+
+=Croute Bretonne.= Put two pounds of beef shin and five pounds of beef
+bones in a casserole or soup kettle. Add one gallon of cold water, bring
+slowly to a boil, and skim well. Then add one spoonful of salt, a
+bouquet garni, half of a small head of cabbage or kale, two turnips, two
+carrots, one parsnip and an onion. Boil for three hours; then strain the
+broth into a soup tureen. Chop the vegetables very fine, put in salad
+bowl, season with salt, pepper, and a little grated nutmeg, and add a
+little chopped parsley and one-half cup of grated cheese. Cut some bread
+in round pieces the size of a silver half dollar, and toast on one side.
+Put the puree of vegetables on the toasted side of the croutons, place
+on a buttered pan and bake in the oven until brown. Serve on a napkin
+with the broth.
+
+=Chicken saute, Viennoise.= Joint a spring chicken, season with salt and
+pepper, roll in flour, then in beaten eggs, and finally in bread crumbs.
+Fry in melted butter. When done place on a platter, pour cream sauce
+around it, and garnish with new peas cooked in butter.
+
+=German coffee cake.= One pound of flour, one ounce of yeast, six ounces
+of butter, three ounces of sugar, three eggs, and the rind of a lemon.
+Prepare and raise the dough in the same manner as for coffee cake. Roll
+out until about one-half inch thick, or thicker, if desired. Brush over
+with egg, and spread some Streusel on top (see Streusel cake). Allow to
+raise, and bake in a moderate oven.
+
+=Streusel cake.= One-half pound of flour, six ounces of sugar, four
+ounces of melted butter, one-half ounce of cinnamon, the juice of one
+lemon, and the yolk of one egg. Mix all together, and pass through a
+coarse sieve. Make a coffee cake dough, roll out, and spread the above
+mixture over the top. Allow to raise, and then bake. (This cake is the
+same as German coffee cake.)
+
+=Cinnamon cake.= Roll out some German coffee cake dough about one-half
+inch thick. Brush over with melted butter, and spread granulated sugar
+mixed with powdered cinnamon, on top. Allow to raise, and then bake.
+
+=Coffee fruit cake.= Add to German coffee cake mixture three ounces of
+currants, three ounces of raisins, two ounces of lemon peel, and two
+ounces of citron chopped fine. Roll out to about one-half inch thick,
+allow to rise, and bake. When done ice over with very thin lemon icing.
+
+=Coffee cream cake.= Roll out some German coffee cake dough very thin.
+Spread over with pastry cream (see pastry cream). And cover with another
+thin sheet of coffee cake dough. Brush over with egg, spread some
+Streusel over the top, allow to raise, and bake.
+
+
+JULY 4
+
+     BREAKFAST
+       Sliced pineapple
+       Farina with cream
+       Uncolored Japan tea
+       Crescents
+
+     LUNCHEON
+       Canape thon marine
+       Poached eggs, Creole
+       Lamb chops, Robinson
+       Lyonnaise potatoes
+       Corn saute in butter
+       Orange compote
+       Snails (cake)
+       Demi tasse
+
+     DINNER
+       Consomme Florentine
+       Ripe olives.       Celery
+       Sand dabs, meuniere
+       Broiled baby turkey, cranberry sauce
+       Baked sweet potatoes
+       Summer squash
+       Lettuce salad, egg dressing
+       Coupe St. Jacques
+       Macaroons
+       Coffee
+
+=Poached eggs, Creole.= Put some boiled rice on a platter, lay four
+poached eggs on top, and cover with Creole sauce.
+
+=Lamb chops, Robinson.= Broil eight lamb chops, and lay them on a
+platter. Clean a dozen chicken livers, cut in four, season with salt and
+pepper, put in a frying pan with two ounces of hot melted butter, and
+saute for three minutes. Then sprinkle with a spoonful of flour, add a
+cup of bouillon or broth, boil for a minute, add a little dry sherry
+wine, and pour over the chops.
+
+=Corn saute in butter.= Cut the corn from eight ears, put in a saute pan
+with two ounces of butter, season with salt and pepper, and cook for ten
+minutes.
+
+=Orange compote.= Take the outside yellow skin from six oranges cut very
+fine in Julienne style. Cook for thirty minutes in water, changing about
+three times. Changing the water takes away the bitter taste. Now peel
+the fine skin of the six oranges very clean, and cut in two, crosswise.
+In a sauce pan put one pound of sugar, a gill of water, and a drop of
+red coloring, and boil for ten minutes. Add the cooked skins to the
+syrup and boil again for fifteen minutes. Put the oranges in a deep bowl
+and pour the syrup over them.
+
+=Consomme Florentine.= Add to consomme printanier two pancakes cut
+Julienne style, and some chervil.
+
+=Broiled baby turkey.= Split a young turkey through from the back, wash
+well, and dry with a towel. Season with salt and pepper, roll in oil,
+and broil. When done place on four pieces of buttered toast, pour a cup
+of maitre d'hotel sauce over it, and garnish with watercress and two
+lemons cut in half.
+
+=Snails (cake).= Take some German coffee cake dough and roll out into a
+square sheet, about one-quarter inch thick. Brush over with melted
+butter, and spread with some currants, citron chopped fine, sugar and
+cinnamon. Roll the sheet of dough into a roll, and cut in slices about
+one-quarter inch thick. Lay them on a buttered pan and allow to raise
+until nearly double in size. Bake in moderate oven, and when done, and
+still hot, coat over with thin lemon icing.
+
+
+JULY 5
+
+     BREAKFAST
+       Iced grapefruit juice
+       Scrambled eggs with Swiss cheese
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cold stuffed eggs, with anchovies
+       Terrine de foie gras
+       Hearts of lettuce
+       Assorted French pastry
+       Demi tasse
+
+     DINNER
+       Chicken soup, Portugaise
+       Salted almonds
+       Fillet of bass, Brighton
+       Paprika schnitzel
+       Gnocchis au gratin
+       Chiffonnade salad
+       Artichokes, Hollandaise
+       Strawberry water ice
+       Assorted cakes
+       Coffee
+
+=Scrambled eggs with Swiss cheese.= Cut one-quarter pound of Swiss
+cheese in very small squares. Put an ounce of butter in a casserole with
+the cheese, and heat slightly; then add ten beaten eggs, one-half cup of
+cream, season with salt and pepper, and scramble in the usual manner.
+
+=Chicken soup, Portugaise.= Put a soup hen on the fire in three quarts
+of water, bring to a boil, and skim well. Then add a tablespoonful of
+salt, two carrots, one onion, and a bouquet garni, and boil slowly until
+the fowl is done. Then skim the broth, and cut the carrots and the onion
+in small squares, and return to the soup. Peel four tomatoes, squeeze
+out the juice, cut in small squares, and also add to the soup. Bring to
+a boil, add a cup of boiled rice, and serve.
+
+=Fillet of bass, Brighton.= Place four fillets of bass in a buttered
+pan, season with salt and pepper, add one-half glass of white wine,
+cover with buttered paper, and set in oven for five minutes. Then place
+the fillets on a platter; and put what remains in the pan in a
+casserole, add one pint of well-seasoned sauce Italienne, bring to a
+boil, and pour over the fish. Sprinkle with grated cheese, put small
+bits of butter on top, and bake in oven for fifteen minutes. Sprinkle
+with fresh-chopped parsley and the juice of a lemon.
+
+=Fillet of fish au gratin, a l'Italienne.= Use any kind of fish cut in
+fillets; large fish cut in slices; or whole small fish. Prepare in the
+same manner as Fillet of Bass, Brighton.
+
+=Cold stuffed eggs, with anchovies.= Boil six eggs until hard, remove
+the shells, and cut in two lengthwise. Pass the yolks through a fine
+sieve, and mix with one dozen anchovies in oil cut in small squares, a
+little pepper, and a teaspoonful of mayonnaise sauce. Fill the whites of
+the eggs with this mixture, and serve on a napkin with parsley in
+branches and two lemons cut in four.
+
+
+JULY 6
+
+     BREAKFAST
+       Boiled farina in milk
+       Mixed fruit compote
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Grapefruit with cherries
+       Scrambled eggs, Caroline
+       Veal chop saute, in butter
+       Mixed flageolet and string beans
+       Mashed potatoes
+       Escarole salad
+       Roquefort cheese with crackers
+       Coffee
+
+     DINNER
+       Consomme, Nicoise
+       Queen olives
+       Frogs' legs saute, aux fines herbes
+       Larded tenderloin of beef, jardiniere
+       Duchesse potatoes
+       Alligator pear, French dressing
+       Sherbet au rhum
+       Assorted cakes
+       Coffee
+
+=Boiled farina in milk.= Bring a quart of milk to a boil, add a small
+pinch of salt, and pour a half pound of farina into it slowly so dough
+balls will not form. Cook for fifteen minutes.
+
+=Scrambled eggs, Caroline.= Cut two boiled artichoke bottoms and two
+slices of boiled ham in small squares. In a casserole put the ham with
+two ounces of butter, heat, and then add ten beaten eggs, season with
+salt and pepper, add one-half cup of cream, and scramble in the usual
+manner. Just before finishing add the artichokes.
+
+=Consomme, Nicoise.= To consomme vermicelli add a peeled tomato cut in
+small squares. Bring to a boil, and serve with grated cheese, separate.
+
+=Watermelon preserves.= Select a melon with a thick rind, and cut in any
+shape desired. Lay the pieces in strong salt water for two or three
+days; then soak in clear water for twenty-four hours, changing the water
+frequently. Then put in alum water for two hours to harden. To every
+pound of fruit use one pound of sugar. Make a syrup of the sugar and a
+few pieces of ginger root and one lemon sliced thin. After boiling for a
+few minutes, remove the lemon and ginger, add the melon, and boil until
+transparent. Lift carefully, and place in glass jars. Fill the jars with
+the syrup.
+
+=Canned pears.= Peel, halve and core ten pounds of pears. Put in a
+vessel with five pounds of granulated sugar, one sliced lemon, one
+teaspoonful of ground cinnamon, a little grated nutmeg, and a small
+piece of ginger root. Tie the cinnamon and nutmeg loosely in a piece of
+gauze. Cook all together until the pears turn pink. Put in jars, and
+seal while still hot.
+
+=Canned peaches.= Pare twelve pounds of peaches, cut in half, and lay in
+cold water until needed. Put on the stove three pounds of sugar with
+nine pints of water. Boil to a syrup. Set the jars on a cloth in hot
+water. Fill the jars with the cold peaches, putting a generous layer of
+sugar between them. When the jars are full fill up with the hot syrup,
+and seal immediately. Twelve pounds of fruit and three pounds of sugar
+will fill six quart jars.
+
+=Canned apples and quinces.= Pare and cut equal quantities of apples
+and quinces. First cook the quinces in just sufficient water to cover.
+Then remove, and cook the apples in the same water. In a vessel put a
+layer of quinces, then a layer of apples, and so on until all are used.
+Pour over them a syrup made of half a pound of sugar for each pound of
+fruit; and allow to stand over night. Then boil for five minutes, and
+seal in jars.
+
+=Tomato preserves.= Scald and peel carefully some small, pear-shaped,
+half ripe tomatoes. Prick with a needle to prevent their bursting, and
+put their weight in sugar over them. Let them set overnight, then pour
+off the liquid into a preserving kettle, and boil until it is a thick
+syrup. Clarify with the white of an egg, add the tomatoes, and boil
+until transparent. A small piece of ginger root; or a lemon sliced very
+thin, to each pound of fruit, and cooked in the syrup, improves it.
+
+=Apple butter.= To three gallons of cooked apples add one quart of
+cider, five pounds of brown sugar, and several sticks of cinnamon. Boil
+down to about two gallons.
+
+
+JULY 7
+
+     BREAKFAST
+       Fresh raspberries with cream
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Cold consomme in cups
+       Cold larded tenderloin of beef
+       Cauliflower salad
+       Floating island
+       Lady fingers
+       Demi tasse
+
+     DINNER
+       Potage Honolulu
+       Radishes
+       Stuffed clams
+       Chicken saute, Lafitte
+       Beets a la Russe
+       Green corn saute
+       Gauffrette potatoes
+       Biscuit glace, pistachio
+       Assorted cakes
+       Coffee
+
+=Cauliflower salad.= Boil two heads of cauliflower in salt water for ten
+minutes. Allow to become cold, and serve in salad bowl with French
+dressing, or mayonnaise sauce.
+
+=Potage Honolulu.= Put on the fire a soup hen, in three quarts of water;
+season with a tablespoonful of salt, and bring to a boil. Then add one
+bouquet garni, three onions, three green peppers, and three-quarters of
+a pound of rice. When the hen is boiled soft remove it, with the bouquet
+garni and the peppers. Strain the rice, onions and broth through a fine
+sieve, and put back in the casserole. Bring to a boil, and bind with the
+yolks of two eggs mixed with a cup of cream. Season well with salt and
+Cayenne pepper, and add three canned red peppers cut in small squares,
+before serving.
+
+=Stuffed clams.= Remove the clams from twenty-four large Little Necks.
+Wash the shells very clean, so there will be no sand in them. Chop the
+clams, and mix with three fresh mushrooms chopped fine, one truffle, a
+little chopped parsley and three ounces of butter. Season with salt and
+pepper, and then fill the shells. Place on a pan, sprinkle with grated
+cheese, put a small piece of butter on top of each, and bake in the oven
+for fifteen minutes. Serve on a napkin, with parsley, and lemons cut in
+half.
+
+=Chicken saute, Lafitte.= Cut a spring chicken in four, and season with
+salt and pepper. Put two ounces of butter in a saute pan, heat, and then
+add the chicken. Cook until golden yellow, then sprinkle with a
+tablespoonful of flour and cook until the flour is yellow. Then add half
+a glass of claret and a cup of stock, bouillon or chicken broth. In
+another frying pan put a spoonful of olive oil, heat, then add a can of
+cepes, toss them while cooking slightly, and add to the chicken. Peel
+one tomato, cut in eight, and also add to the chicken. Simmer together
+for twenty minutes. Then place the chicken on a platter; boil the sauce
+for five minutes more, season well with salt and pepper, add some
+chopped parsley, and pour over the chicken. Lay six fleurons around the
+platter.
+
+=Beets a la Russe.= Slice a dozen boiled beets, put in a saute pan with
+two ounces of butter, season with salt and pepper, and simmer for about
+five minutes. Just before serving add six leaves of fresh mint chopped
+very fine.
+
+
+JULY 8
+
+     BREAKFAST
+       Apricots
+       Shirred eggs with peppers
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Beef marrow, Princess
+       Eggs, Garcia
+       Bread custard pudding
+       Demi tasse
+
+     DINNER
+       Consomme Charles Quint
+       Broiled salmon, a la Russe
+       Noisettes of lamb, Montpensier
+       Roast duckling, apple sauce
+       Fried sweet potatoes
+       Green corn
+       Chicory salad
+       Philadelphia vanilla ice cream
+       Assorted cakes
+       Coffee
+
+=Shirred eggs with peppers.= Cut four whole green peppers in small
+squares. Take four individual shirred egg dishes and put a teaspoonful
+of butter in each. Divide the chopped peppers equally among the four
+dishes, and simmer until nearly cooked; then break two eggs in each
+dish, season with salt and a little pepper, and cook again until the
+eggs are done.
+
+=Beef marrow, Princess.= Have the butcher take the marrow out of four
+beef shin bones. Lay them whole in cold water for an hour, so the blood
+will run out. Then put the marrow in a casserole, in two quarts of cold
+water; add a tablespoonful of salt, bring to a boil, and let the marrow
+stand for half an hour in the boiling water. Then place it on four
+pieces of dry toast, and cover with well-seasoned Bordelaise sauce. When
+making the Bordelaise sauce omit the marrow.
+
+=Bread custard pudding.= Over half a pound of bread crumbs pour a
+custard made of one quart of milk, the yolks of three eggs, three whole
+eggs, four ounces of sugar, and the grated rind of a lemon. Put in small
+moulds, and bake in a bain-marie. Serve with a cream sauce.
+
+=Cocoanut pudding.= One-quarter pound of grated cocoanut, one-quarter
+pound of bread crumbs, and custard same as for bread custard pudding.
+Bake in the same way, and serve with cream sauce.
+
+=Consomme Charles Quint.= Serve in hot consomme equal parts of chicken
+dumplings and asparagus tips. Add some picked chervil leaves.
+
+=Broiled salmon a la Russe.= Cut two slices of salmon about one and
+one-half inches thick, and season well. Roll in oil, and broil. When
+done place on a platter, and spread two tablespoonfuls of anchovy butter
+on top. Serve separate Hollandaise sauce to which has been added two
+tablespoonfuls of fresh caviar.
+
+=Anchovy butter.= Mix two tablespoonfuls of butter with two
+tablespoonfuls of essence of anchovies, the juice of a lemon, and a
+little chopped parsley. Anchovies in salt, soaked in cold water for an
+hour; or anchovies in oil; forced through a fine sieve, may be used if
+desired. Use in the same proportion as given for the essence.
+
+=Noisettes of lamb, Montpensier.= Season four noisettes of lamb with
+salt and pepper, roll in oil, and broil. Then place on a platter; put on
+one side four artichoke bottoms filled with French peas in butter, and
+on the other side Parisian potatoes. Put a spoonful of Bearnaise sauce
+on top of each noisette, and serve.
+
+
+JULY 9
+
+     BREAKFAST
+       Sliced figs with cream
+       Boiled salt mackerel
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Clam broth in cups
+       Scrambled eggs, Havemeyer
+       Roast rack of mutton
+       String beans
+       Potato salad
+       Roquefort cheese with crackers
+       Coffee
+
+     DINNER
+       Potage Coburg
+       Ripe California olives
+       Lobster, Becker
+       Roast saddle of venison, currant jelly
+       Red cabbage
+       Potatoes, nature
+       Knickerbocker salad
+       Cocoanut pudding
+       Demi tasse
+
+=Scrambled eggs, Havemeyer.= Peel two tomatoes, cut in half, squeeze out
+the juice, and cut in small squares. Put in a sauce pot one ounce of
+butter, heat, add the tomatoes, and simmer for two minutes. Then add
+eight beaten eggs, and one-half cup of cream. Season with salt and
+pepper. Scramble in the usual manner.
+
+=Potage Coburg.= Mix one quart of mock turtle soup with one pint of
+consomme tapioca; and just before serving add one-half cup of very small
+gnocchis.
+
+=Lobster, Becker.= Put in a saute pan two ounces of butter, heat, add
+the tails of two boiled lobsters cut in slices, season with salt and
+pepper, and toss in pan for five minutes. Then add one-half glass of
+sherry wine, and boil for five minutes. Then add a cupful of very thick
+table cream, and boil again for five minutes. Then bind with the yolks
+of two eggs mixed with two ponies of very dry sherry wine. Before
+serving add a dozen slices of truffle.
+
+=Roast saddle of venison.= Cook the saddle larded or plain, as desired.
+In a roasting pan put one sliced onion, one carrot, a small piece of
+celery, a sprig of thyme, two bay leaves, two cloves, and a spoonful of
+pepper berries. Season the saddle well, and lay in the pan, with two
+ounces of butter on top of the venison. Put in the oven and baste
+continually. When the saddle is done take out of the pan, and drain off
+the fat. Then put in the pan one-half glass of sherry wine, and reduce
+by boiling until nearly dry. Then add one cup of beef or chicken stock,
+one spoonful of meat extract, season with salt and pepper, and boil
+until reduced one-half. Pour over the saddle, or serve separate, as
+desired.
+
+
+JULY 10
+
+     BREAKFAST
+       Stewed prunes
+       Boiled eggs
+       Dry toast
+       English breakfast tea
+
+     LUNCHEON
+       Grapefruit, cardinal
+       Cold consomme in cups
+       Cold pheasant pie with meat jelly
+       Chiffonnade salad
+       Lemon water ice
+       Lady fingers
+       Demi tasse
+
+     DINNER
+       Potage Dagobert
+       Radishes
+       Fillet of sole, a la Francaise
+       Tournedos, Porte Maillot
+       Roast chicken
+       Lettuce salad
+       Strawberry ice cream
+       Assorted cakes
+       Coffee
+
+=Grapefruit, Cardinal.= Peel four grapefruit and slice them. Drain off
+the juice, and put the slices in supreme glasses. Force two small
+baskets of fresh raspberries through a fine sieve, put in a bowl, add
+two spoonfuls of powdered sugar and one pony of kirschwasser, mix well,
+and pour over the grapefruit.
+
+=Cold pheasant pie.= Cut the breasts from two pheasants, and trim
+carefully. Put all of the trimmings and the meat of the legs without the
+bones, in an earthern jar; add three chopped shallots, and a bouquet
+garni, cover with sherry wine, and allow to stand for two days. Simmer
+the bones, with an onion, carrot, and a little celery, in two ounces of
+butter, until slightly brown. Then cover with a quart of stock, and cook
+slowly until reduced one-half. Keep this to mix with the forcemeat. Pass
+through a fine meat chopper one pound of veal, and one pound of
+not-too-fat pork; and season with salt, pepper and a little allspice.
+Have a special game pie or pate form lined with pate dough. Put a layer
+of forcemeat in the bottom, then a few pieces of the breasts cut in long
+narrow strips, and a strip of larding pork cut the same size. Lay the
+strips lengthwise of the pie. Add a few peeled blanched or parboiled
+pistachio nuts, then another layer of forcemeat, and so continue until
+the form is full. Cover the top with thin layer of larding pork, and
+then cover all with dough. Moisten the edges where the dough comes
+together, and close carefully, so there will be no leak. Cut a round
+hole in the center and insert a little chimney made of a small piece of
+stiff paper; otherwise the dough will close while cooking. Put in the
+oven and cook for one and one-half hours. Then allow to become cold,
+remove the paper chimney, fill the hole with meat jelly, and put in ice
+box until set. Cut in thin slices.
+
+=Pate dough.= One pound of flour, one-quarter pound of butter, three
+eggs, one-half pony of water. Mix the butter and flour between the
+hands, then add the eggs and water, and season with a little salt. Let
+the dough set in the ice box a few hours before using.
+
+=Potage Dagobert.= Mix one quart of puree of peas, one pint of consomme
+Julienne, and one pint of consomme aux perles de Nizam.
+
+=Tournedos, Porte Maillot.= Season four small tenderloin steaks with
+salt and pepper; roll in oil, and broil. Place on a platter, and
+garnish with carrots and turnips cut in small balls, boiled and tossed
+in butter, salt and pepper. Also four potatoes cut in the shape of
+wooden shoes, fried in hot swimming lard, and filled with puree of
+spinach. Pour sauce Madere over the meat.
+
+=Fillet of sole, a la Francaise.= Lay four fillets of sole flat on a
+table, spread with fish forcemeat (see Timbale of bass), roll up and
+place in a buttered pan. Season with salt and white pepper, add one-half
+glass of white wine and one-half cup of fish stock, bouillon or water.
+Cover with buttered paper, and set in oven for fifteen minutes. Then
+take out and place the fillets on a platter. Add to the pan one pint of
+white wine sauce, boil for two minutes, and strain. Then add to the
+sauce a spoonful of well-seasoned lobster butter, one dozen French
+mushrooms, and two sliced truffles. Pour the sauce over the fish, and
+garnish with four ecrevisses en buisson.
+
+
+JULY 11
+
+     BREAKFAST
+       Fresh grapes
+       Omelet with bacon
+       Crescents
+       Cocoa
+
+     LUNCHEON
+       Canape St. Francis
+       Poached eggs, gourmet
+       Calf's head, vinaigrette
+       Boiled potatoes
+       Apple cottage pudding
+       Coffee
+
+     DINNER
+       Consomme Cameroni
+       Celery
+       Black bass, Tournon
+       Roast loin of veal, Nivernaise
+       Maitre d'hotel potatoes
+       Summer squash with butter
+       Field salad
+       Biscuit glace au chocolat
+       Assorted cakes
+       Coffee
+
+=Canape St. Francis.= Put four nice leaves of yellow lettuce on four
+dessert plates. Cut four round pieces of toast, two and one-half inches
+in diameter, spread with fresh caviar, and place on top of the lettuce.
+Peel two ripe tomatoes and cut in four nice slices, and lay on top of
+the caviar. Sprinkle each piece with one third white wine vinegar and
+two-thirds olive oil, and a little salt and fresh ground black pepper
+mixed together. Lay two fillets of anchovies crosswise over each, and
+finally sprinkle some fine-chopped chervil over all. Serve cold.
+
+=Poached eggs, gourmet.= Spread some pate de foie gras on four pieces of
+toast, lay a poached egg on top of each, and cover with Bearnaise sauce.
+
+=Apple cottage pudding.= One-half pound of sugar, one-half pound of
+butter, eight eggs, one pint of milk, one and one-half pounds of flour,
+one ounce of baking powder, two grated rinds of lemons, one pinch of
+powdered mace, and four nice apples cut in thin slices. Mix the butter
+and the sugar well together, then add the eggs and the milk. Sift the
+baking powder and the flour together, and add, mixing lightly. Then add
+the grated rinds, mace and apples. Bake in a buttered pan, and serve
+with a thin apple sauce.
+
+=Cottage pudding.= Make an Apple cottage pudding batter, and add chopped
+candied fruits and raisins, instead of the apples. Serve with fruit
+sauce.
+
+=Boston brown pudding.= Same as cottage pudding with the addition of a
+cup of molasses.
+
+=Consomme Cameroni.= Add to a quart of consomme brunoise one-quarter
+pound of boiled spaghetti cut in pieces one-quarter inch long. Serve
+grated cheese separate.
+
+=Black bass, Tournon.= Season two black bass with salt and pepper, roll
+in melted butter, and broil. Then place on a platter, garnish with
+parsley in branches and two lemons cut in half. Serve Colbert sauce, to
+which a little chopped tarragon has been added.
+
+=Roast loin of veal, Nivernaise.= Same as Veal Kidney Roast. (Dec. 20).
+Garnish with carrots cooked in butter.
+
+
+JULY 12
+
+     BREAKFAST
+       Orange juice
+       Oatmeal with cream
+       Buttered toasted rolls
+       Coffee
+
+     LUNCHEON
+       Calf's foot jelly in cups
+       Eggs, Moscow
+       Terrine de foie gras en aspic
+       Lettuce salad
+       Camembert cheese with crackers
+       Coffee
+
+     DINNER
+       Potage Lord Mayor
+       Queen olives.      Salted almonds
+       Boiled Lake Tahoe trout, Hollandaise
+       Potatoes, natural
+       Roast ribs of beef
+       Cauliflower au gratin
+       Rissolee potatoes
+       Sliced tomatoes
+       Coffee ice cream
+       Macaroons
+       Demi tasse
+
+=Calf's foot jelly.= Parboil four calf's feet; allow to become cool; put
+back in vessel with an onion and a carrot, a piece of leek, a piece of
+celery, one clove, a bay leaf, a sprig of thyme, a spoonful of whole
+black peppers, a gallon of water, a quart of white wine, and a small
+handful of salt. Boil until the feet are soft. Then strain the broth,
+let it stand for a couple of minutes, and then remove all the fat from
+the top. Put a spoonful of the broth on a plate and set on ice. If it
+sets too hard add a little water, if it is too soft boil down until it
+is thick enough to set. Then put six whites of eggs in a casserole, beat
+with a whip, add slowly to the broth, put on a slow fire and bring to
+the boiling point. This serves to clarify the broth. Then strain, and
+set to cool. If the broth is for invalids omit the spices and
+vegetables, use but a little salt, and do not clarify. The cooked calf's
+feet may be used for an entree, or for soup or salad.
+
+=Eggs, Moscow.= Poach six eggs, and set in ice box until cold. Then
+remove the yolks carefully by making a very small hole, and letting the
+soft yolks run out. Fill the eggs with fresh caviar, roll in flour, then
+in beaten eggs, and finally in bread crumbs; fry in very hot swimming
+lard or melted butter for a few seconds only; or until the crumbs are
+yellow. Serve immediately on a napkin, with fried parsley, and two
+lemons cut in half.
+
+=Terrine de foie gras en aspic.= Use a jelly mould that will contain as
+much as six small individual moulds. Put a little melted, but not hot,
+meat jelly in the bottom, and set on cracked ice until it is firm. Cut
+some foie gras from a terrine with a spoon, and lay in the mould, then
+cover with a little more melted jelly, then another layer of foie gras,
+and so continue until the mould is full. Set in the ice box for an hour;
+and serve on a napkin, with parsley in branches.
+
+
+JULY 13
+
+     BREAKFAST
+       Mixed fresh fruit
+       Eggs au beurre noir
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape Martha
+       Cold roast beef
+       Bresilienne salad
+       French pastry
+       Demi tasse
+
+     DINNER
+       Consomme Palestine
+       Radishes.      Lyon sausages
+       Fillet of flounder, St. Avertin
+       Roast tenderloin of beef, Berthieu
+       Escarole salad
+       Cottage pudding
+       Coffee
+
+=Consomme Palestine.= Add to hot well-seasoned consomme equal parts of
+peas, flageolet beans, and carrots and turnips cut in small round balls;
+and all boiled in salted water.
+
+=Bresilienne salad.= One-third boiled fresh Lima beans, one-third sliced
+green peppers, and one-third celery cut Julienne style. Place in a salad
+bowl, separately. In the center put some French dressing. Sprinkle with
+chopped parsley and chervil.
+
+=Fillet of flounder, St. Avertin.= Put four fillets of flounder in a
+pan, cover with water, add a spoonful of salt and the juice of a lemon,
+and boil for seven minutes. Then place on a platter, and cover with a
+pint of Hollandaise sauce to which has been added a spoonful of French
+mustard. Garnish with four or eight round potato croquettes.
+
+=Roast tenderloin of beef, Berthieu.= Garnish the roasted tenderloin
+with stuffed cucumbers, stuffed olives, peas au beurre, and potatoes
+chateau. Serve sauce Madere separate.
+
+=Potage Lord Mayor.= Put two pounds of veal bones in a roasting pan with
+one onion, one carrot, a little celery, leek and parsley in branches,
+and two ounces of butter. Roast in oven until nicely browned, then drain
+off the fat, put in casserole, add two fresh pig's feet, one soup hen,
+and three pounds of shin of beef, one bouquet garni, a handful of salt,
+and two gallons of water. Cook until the hen and beef are soft, when
+they may be removed. When the pig's feet are done take out the bone, the
+fat and the lean meat, so nothing is left but the skin. Cut the skin in
+small squares, or round pieces the size of a dime. Cut some carrots in
+the same shape, and boil in salted water until soft. Put one pound of
+chopped beef in a casserole, add the whites of six eggs, stir well, add
+slowly the strained broth, and bring to a boil. This will clarify it.
+Season with salt and Cayenne pepper to taste. Boil for fifteen minutes,
+strain through a cheese cloth into another pot, bring to a boil, and
+reduce slowly for half an hour. Mix two spoonfuls of arrow root and a
+cup of sherry wine well together, and let run slowly into the boiling
+broth. Boil again for ten minutes. Before serving add a glass of dry
+amontillado. The beef and the soup hen then may be used for salads,
+croquettes, or other purposes.
+
+
+JULY 14
+
+     BREAKFAST
+       Sliced peaches with cream
+       Kidney stew
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs, Bienvenue
+       Kalter aufschnitt
+       Camembert cheese with crackers
+       Coffee
+
+     DINNER
+       Chicken mulligatawney soup
+       Ripe California olives
+       Fried smelts, Tartar sauce
+       Roast chicken
+       Artichokes, Hollandaise
+       Summer squash
+       Rissolee potatoes
+       Field salad
+       Fancy ice cream
+       Assorted cakes
+       Demi tasse
+
+=Eggs, Bienvenue.= Butter four individual shirred egg dishes. Make a
+border of mashed (croquette) potato around each dish. Put in the bottom
+a spoonful of puree of fresh tomatoes. Break two eggs in each dish,
+season with salt and pepper, and bake in oven.
+
+=Kalter aufschnitt.= Assorted cold meats, such as roast beef, ham,
+tongue, lamb, etc. Garnish with a lettuce leaf filled with potato salad,
+for each person.
+
+=Chicken mulligatawney soup.= Cut the breast from an uncooked soup hen,
+and cut in small squares of about one-quarter inch. Make about two
+quarts of broth from the bones and trimmings. Heat three ounces of
+butter in a casserole, add the cut-up breast of chicken, and simmer for
+five minutes. Then add an onion chopped very fine, and simmer again
+until yellow. Then add two spoonfuls of flour and one spoonful of curry
+powder, and heat through. Now pour in the strained chicken broth and a
+cup of rice, and boil slowly until the rice is cooked. Cut two apples in
+quarter inch squares, and simmer in butter until cooked, and add to the
+soup. Season with salt and pepper.
+
+=To preserve limes.= Remove the cores from the limes with a small tin
+tube made for the purpose. Then cover with salad water, using a large
+handful of salt to the gallon. Soak for four or five hours; then drain
+off the water, and throw the limes into boiling water. As soon as they
+are soft take them out, one by one, and drop them into cold water.
+Change the cold water several times. To turn the limes green again put
+two gallons of water in a copper pan, add two large handfuls of cooking
+salt, one cup of vinegar, and several handfuls of fresh spinach. Put the
+pan on the fire and boil for a few minutes, then put the limes in the
+pan, and boil up several times. Remove from the fire, and allow to stand
+until cold; when the limes will have resumed their natural color. Drain
+off the liquid and let the limes soak in fresh water for about fourteen
+hours, changing the water frequently. Prepare a fifteen degree syrup,
+testing with a syrup gauge or cooking thermometer; and when boiling
+throw the limes into this, boil up, and then put into a vessel and leave
+for twelve hours. Then pour off the syrup, and boil it to sixteen
+degrees, pour it over the limes again, leaving it for twelve hours. Then
+drain and boil again to twenty degrees, pour over the limes, stand for
+twelve hours, and continue every twelve hours until thirty-two degrees
+are reached. Then boil for two minutes, and pour into small stone jars.
+Seal hermetically when cool.
+
+=Jellied cherries.= Stone three pounds of cherries. Crush a handful of
+the cherry stones, and tie in a gauze bag. Put a pound of currant juice
+on the fire, add the crushed cherry stones, and steep. Put the cherries
+in a copper pan over a slow fire, and reduce one-half. Then add three
+pounds of granulated cane sugar and the currant juice, after the gauze
+bag has been removed; and boil steadily until a little tried on a saucer
+will not spread. Add half a gill of kirschwasser, and pour at once into
+jelly glasses. Place in a cool place, and when cold pour melted
+paraffine over the top and cover tightly.
+
+=Candied lemon or orange peels.= Put a sufficient quantity of lemon or
+orange peels on the fire with enough water to cover. Boil until soft to
+the touch, then drain, and put in cold water and soak for twenty-four
+hours, changing the water often. Then pour off the water, and put the
+peels in an earthern jar, covering with a fifteen degree boiling syrup.
+Use a syrup gauge or cooking thermometer to determine the density. Let
+the peels stand for twelve hours, then pour off the syrup and boil it up
+to eighteen degrees. Pour again over the peels and let it set for twelve
+hours. Repeat this operation six or seven times, gradually increasing
+the density of the syrup until it reaches thirty-two degrees. The last
+time prepare a fresh thirty-two degree syrup. Drain the old syrup from
+the peels, add them to the fresh boiling syrup, and boil up once. Then
+put the peels in stone jars or pots, cover with the syrup, and seal when
+cold.
+
+=Fig jam.= Select large white firm figs, remove the stems, and cut in
+quarters. Dissolve a half pound of sugar in a little water for each
+pound of figs. Bring to a boil, then add the figs and boil steadily
+until the marmalade coats the spoon and drops from it in beads. Then
+pour into hot jelly glasses.
+
+=Blackberry cordial, for medicinal purposes.= Heat and strain through
+fine cheese cloth some ripe blackberries. To one pint of juice add one
+pound of granulated sugar, one-fourth ounce of powdered cinnamon,
+one-fourth ounce of mace, and one teaspoonful of cloves. Boil all
+together for twenty minutes, strain, and to each pint add a jill of
+French brandy. Put up in small bottles.
+
+=Vanilla brandy.= Cut some vanilla beans very fine, pound in a mortar,
+put in bottles and cover with strong brandy. This is much better than
+ordinary vanilla extract.
+
+
+JULY 15
+
+     BREAKFAST
+       Strawberries with cream
+       Boiled eggs
+       Dry toast
+       Russian caravan tea
+
+     LUNCHEON
+       Cantaloupe
+       Chicken jelly in cups
+       Cold beef a la mode
+       Potato salad
+       Boiled custard
+       Lady fingers
+       Demi tasse
+
+     DINNER
+       Consomme Garibaldi
+       Salami
+       Sand dabs, saute meuniere
+       Mutton chops, maison d'or
+       String beans in butter
+       Stewed tomatoes
+       Mashed potatoes
+       Roast squab
+       Lettuce salad
+       French pastry
+       Assorted fruit
+       Coffee
+
+=Chicken jelly.= Clarify three quarts of good chicken broth with the
+whites of six eggs. Soak two leaves of gelatine in water, and add to the
+broth. Boil for twenty minutes, and strain. Set in ice box to become
+firm.
+
+=Cold beef a la mode.= Take two pieces of rump of beef weighing about
+six pounds each, season with salt and pepper, place in a vessel with a
+spoonful of fat or butter, and roast until nice and brown all over. Then
+sprinkle with two spoonfuls of flour, and cook until flour is brown.
+Then add one quart of boiling water and a pint of claret, one bouquet
+garni, twenty-four small raw French carrots, twenty-four small white
+onions fried in butter, and four quartered tomatoes. Cover, and boil in
+the oven. Remove the carrots and onions when soft, and continue cooking
+the beef until well done. Put the beef in an earthern pot and lay the
+carrots and onions around it. Reduce the sauce, by boiling, to half its
+volume, and strain over the beef. Prepare the day before using, so it
+will have sufficient time to become cold.
+
+=Boiled custard.= The yolks of four eggs, three whole eggs, one ounce of
+corn starch, one quart of milk, and flavoring. Put all of the eggs, corn
+starch, half of the sugar, and a few drops of the milk into a bowl and
+mix well together. Boil the remainder of the milk and the other half of
+the sugar; pour over the egg mixture, and cook until it thickens. Then
+take off the fire, add the flavoring, mix well, and serve either in cups
+or saucers.
+
+=Tipsy parsons.= Cut some slices of sponge cake about one-half inch
+thick. Soak them in sherry wine, and place them in saucers. Cover the
+top with boiling custard, and serve.
+
+=Vanilla custard with meringue.= Make some boiled custard flavored with
+vanilla. Pour in saucers, place a half meringue shell on each, and
+serve.
+
+=Macaronade Celestine.= Soak some macaroons in maraschino. Place in a
+saucer and pour boiling custard over them.
+
+=Bouchettes Palmyra.= Soak some bouchettes in kummel, place them on
+saucers, and pour boiling custard over them.
+
+=Consomme Garibaldi.= Boil one-quarter pound of spaghetti and cut in
+pieces one inch long. Cut a dozen green queen olives Julienne style, and
+add, with the spaghetti, to three pints of hot consomme. Serve grated
+cheese separate.
+
+=Mutton chops, maison d'or.= Broil four mutton chops on one side; and
+then set to become cold. Make a forcemeat from the breast of a chicken,
+and add to it some chopped truffles. Place the forcemeat on the broiled
+side of the chops in pyramid form, sprinkle with fresh bread crumbs, set
+on a buttered pan, put a small piece of butter on top of each, and cook
+in the oven for ten or twelve minutes. Serve on a platter, with sauce
+Madere.
+
+=Lamb chops, maison d'or.= Prepare in the same manner as mutton chops,
+maison d'or.
+
+
+JULY 16
+
+     BREAKFAST
+       Baked Bartlett pears with cream
+       Omelet with asparagus tips
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Shrimp salad
+       Eggs, Marlborough
+       Cold squab and Virginia ham
+       Alligator pear salad
+       Compote of apricots
+       German coffee cake
+       Demi tasse
+
+     DINNER
+       Chicken soup, Piedmontaise
+       Pim olas.      Radishes
+       Black bass, Heydenreich
+       Sweetbreads, poulette
+       Roast leg of venison
+       Red cabbage
+       Boiled potatoes
+       Lettuce and grapefruit salad
+       Apple cobbler
+       Coffee
+
+=Eggs, Marlborough.= Place four poached eggs on four pieces of anchovy
+toast, cover with sauce Perigueux, and lay a strip of broiled bacon
+across each.
+
+=Chicken soup, Piedmontaise.= Mix a pint of chicken broth with a pint of
+puree of tomato soup, add a quarter pound of macaroni cut in one-quarter
+inch pieces, and the breast of a boiled chicken cut in small squares.
+
+=Black bass, Heydenreich.= Place two black bass in a buttered pan, and
+season with salt and fresh-ground black pepper. Chop three ounces of
+salted almonds, and mix with one-quarter pound of chopped fresh
+mushrooms, three ounces of butter, and some chopped parsley. Spread over
+the fish, and bake in oven for twenty minutes. Pour the juice of two
+lemons over the fish, and serve from the pan in which it was baked.
+
+=Sweetbreads, poulette.= Soak two pounds of sweetbreads in cold water
+for two hours, to cause the blood to run out. Then put on the fire in
+two quarts of water, add a spoonful of salt, bring to a boil, and then
+cool off in cold water. Remove the skins, and cut the sweetbreads in
+slices one-half inch thick. Put two ounces of butter in a sauce pan, add
+the sweetbreads, and simmer for two minutes. Then add a spoonful of
+flour, and heat through. Then add one pint of thick cream, and boil for
+ten minutes. Season with salt and Cayenne pepper, add a can of sliced
+French mushrooms and a little chopped chives, boil for two minutes, and
+thicken with the yolks of two eggs mixed with a little cream. Serve in a
+chafing dish.
+
+=Cobblers.= Apple, pear, peach or apricot. Line a deep baking pan with
+pie dough, fill with the chopped fruit desired, sweetened with sugar,
+and with a little cinnamon added, cover with a sheet of pie crust paste,
+brush with egg, and bake. Serve with cream or wine sauce.
+
+=Wine sauce.= Put in a sauce pan one pint of water, one-half pound of
+sugar, and the rind and juice of half a lemon. Bring to a boil, and then
+thicken with a teaspoonful of corn starch dissolved in a little water,
+and again bring to a boil. Flavor with a glassful of any kind of wine;
+or a pony of cognac, kirschwasser, or other cordial, as you may desire.
+Strain and serve with puddings, cobblers, etc.
+
+
+JULY 17
+
+     BREAKFAST
+       Raspberries with cream
+       Broiled fillet of sole, maitre d'hotel
+       Hashed browned potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs, St. Catherine
+       Boneless squab en aspic
+       Majestic salad
+       Roquefort cheese with crackers
+       Coffee
+
+     DINNER
+       Little Neck clams
+       Consomme Talleyrand
+       Ripe olives.      Lyon sausage
+       Boiled salmon trout, sauce mousseline
+       Potatoes, nature
+       Planked sirloin steak, St. Francis
+       Escarole and chicory salad
+       Fancy ice cream
+       Assorted cakes
+       Coffee
+
+=Eggs, St. Catherine.= Cut the tops from four large baked potatoes, and
+scoop out the insides. Lay a slice of tomato in the bottom, season with
+salt and pepper, break an egg in each, and cover with well-seasoned
+cream sauce. Sprinkle with grated cheese, put small bits of butter on
+top, and bake in oven for about ten minutes. Serve on napkin, with
+parsley in branches.
+
+=Boneless squab en aspic.= Cut the squabs open at the back, and remove
+all the bones, being careful not to cut the skin. Spread flat on the
+table, season with salt and pepper, fold together and place in a
+buttered pan and cook until done, and of a nice color. Allow to become
+cold. Set an oval mould in cracked ice, garnish the bottom with sliced
+truffles, pour in just enough nearly cold meat jelly to cover the
+truffles. Place the cold squab in the mould and fill to the top with
+jelly. Keep in the ice box until set. When ready to serve turn over on a
+napkin, remove the mould, and garnish with parsley.
+
+=Majestic salad.= Equal parts of celery, raw apple, and green peppers
+cut in Julienne style. Serve with mayonnaise dressing.
+
+=Consomme Talleyrand.= Put four grated truffles in a soup tureen, add a
+glassful of very dry sherry wine, and a pinch of Cayenne pepper, cover,
+and stand for an hour. When ready to serve pour three pints of hot
+consomme tapioca over it.
+
+=Planked sirloin steak, St. Francis.= Season a three pound sirloin steak
+with salt and pepper, roll in oil and broil. When done place it on a hot
+meat-plank sufficiently large so that it may be garnished with a bouquet
+of new peas cooked in butter, string beans, asparagus tips with a little
+Hollandaise sauce on them, and French carrots in butter. Lay a dozen
+fresh mushrooms on top of the steak. Around the steak and vegetables lay
+some Parisienne potatoes. Serve sauce Colbert separate.
+
+
+JULY 18
+
+     BREAKFAST
+       Orange and grapefruit juice mixed
+       Oatmeal and cream
+       Corn muffins
+       Coffee
+
+     LUNCHEON
+       Chicken salad, Victor
+       Vogeleier omelet
+       Raspberry water ice
+       Streusel kuchen (cake)
+       Coffee
+
+     DINNER
+       Potage vert pre
+       Smoked eels with rye bread
+       Corned beef and cabbage
+       Boiled potatoes
+       Peach meringue
+       Demi tasse
+
+=Potage vert pre.= Mix one pint of consomme tapioca with one quart of
+puree of pea soup. Just before serving add some chopped chervil.
+
+=Peach meringue.= Dress some meringue paste (see meringue shells) on
+dishes or plates in round forms about three inches in diameter and
+three-quarters of an inch deep. Place the dishes on a pan, and set in a
+rather cool oven until the meringues are of a nice straw color. Put on
+the center of each a spoonful of pastry cream, and on top of this half
+of a peach cooked in syrup; or half of a preserved peach.
+
+=Apricot meringue.= Prepare in the same manner as peach meringue.
+
+=Strawberry, blackberry or raspberry meringues.= Prepare in the same
+manner as peach meringue, but use fresh uncooked berries.
+
+=Patience (cake).= Beat ten whites of eggs until firm, then add one
+pound of powdered sugar, three quarters of a pound of flour, and some
+vanilla flavor. Stir until firm and well mixed, and lay out like small
+lady fingers on a buttered pan. Set in a dry place until a crust forms
+on top, and then bake in a moderate oven.
+
+
+JULY 19
+
+     BREAKFAST
+       Grapes
+       Waffles
+       Honey in comb
+       Toasted rolls
+       Ceylon tea
+
+     LUNCHEON
+       Sardines
+       Scrambled eggs, Lucullus
+       Galantine of capon
+       Salade Cupid d'Azure
+       Port de Salut cheese with crackers
+       Coffee
+
+     DINNER
+       Consomme Trianon
+       Celery.      Olives.      Salted almonds
+       Broiled barracouda, mustard sauce
+       Hollandaise potatoes
+       Roast leg of veal
+       Carrots Vichy
+       Spinach with egg
+       Pickled beets
+       Vanilla ice cream
+       Coffee fruit cake      Demi tasse
+
+=Scrambled eggs, Lucullus.= Put in a casserole one ounce of butter, and
+three truffles cut in dices about one-eighth inch square. Heat through,
+and then add eight beaten eggs, and one-half cup of cream. Season with
+salt and pepper, then scramble, and dish up on a china platter. Cut
+about a dozen slices of truffle, heat on a plate with the addition of
+half a spoonful of meat extract, and lay over the eggs.
+
+=Galantine of capon.= Split open down the back a good-sized fowl or
+capon, and remove every bone, being careful not to remove any of the
+meat, and not to cut the skin. Lay out flat on the table skinside down,
+and season with salt and pepper. Prepare a forcemeat with one pound of
+veal, and one and one-half pounds of lean pork. Strain through a sieve,
+season with salt and pepper and a little grated nutmeg, and add a pint
+of cream. Cut in small squares the tip of a smoked boiled beef tongue,
+one-half pound of white fat pork, one-quarter pound of ham, one-quarter
+pound of peeled pistache nuts, and four truffles. Mix thoroughly with
+the force meat, and put on top of the fowl. Close, by drawing both sides
+together, forming a big sausage. Roll very tightly in a towel or napkin,
+and tie with a string on both ends and twice around the middle. Cook in
+bouillon, stock or salted water slowly for from one and one-half to two
+hours. When cooked, untie, remove the cloth, roll tight again and
+re-tie. Set in the ice box for at least eight hours. Serve sliced in the
+same manner as sausage, and about one-quarter inch thick. Garnish with
+meat jelly and parsley in branches. Galantine of chicken, squab, etc.,
+may be prepared in the same manner.
+
+=Salade Cupid d'Azure.= Cut alligator pears in slices, lay on a platter,
+and sprinkle with one chopped shallot, salt and pepper, one chopped
+green pepper, one spoonful of vinegar, and two spoonfuls of olive oil.
+Allow to stand for an hour. Cut two heads of well-washed romaine salad
+in two, and on each lay a slice of grapefruit, then a slice of alligator
+pear, then a slice of grapefruit, and so continue until the romaine is
+full. Divide the dressing over the individual salads; and if not
+sufficient, finish with French dressing.
+
+=Consomme Trianon.= To each portion of consomme royal add six slices of
+truffle cut in triangle shape.
+
+=Mustard sauce.= To one pint of cream sauce add two spoonfuls of French
+mustard, and mix well.
+
+
+JULY 20
+
+     BREAKFAST
+       Sliced peaches with cream
+       Boiled eggs
+       Popover muffins
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Poached eggs, Bar le Duc
+       Paprika veal      Boiled rice
+       Louise salad
+       Surprise fritters.      Coffee
+
+     DINNER
+       Little Neck clams
+       Crab gumbo      California ripe olives
+       Boiled codfish, egg sauce
+       Small tenderloin steak, Rachel
+       Hearts of lettuce
+       Apricot cobbler
+       Patience      Demi tasse
+
+=Popover muffins.= Five eggs, one-half ounce of salt, one quart of milk,
+and one pound of flour. Beat the eggs and salt well together; then beat
+in the milk; then add the flour and beat until smooth. This will make a
+very thin batter. Fill greased tall muffin moulds only half full, and
+bake in medium oven until very crisp.
+
+=Paprika veal.= The remains of a roast leg of veal may be used. Cut in
+slices one-half inch thick, and as wide as the meat will allow. Put two
+ounces of butter and a chopped onion in a casserole and simmer until the
+onion is done. Then add two spoonfuls of flour and one spoonful of
+paprika, and simmer again for a few minutes. Then add half a pint of
+stock, half a cup of white wine, one spoonful of meat extract, and the
+veal. Season well with salt, and simmer for twenty minutes. Should the
+sauce be too thick add a little more stock.
+
+=Poached eggs, Bar le Duc.= Place four boiled bottoms of artichokes on
+four pieces of toast, and lay four poached eggs on the artichokes. Cover
+all with well-seasoned cream sauce, to which has been added a little
+chopped fresh tarragon.
+
+=Louise salad.= Raw celery, fresh pineapple, and pimentos in equal
+parts, and all cut Julienne style. Place in a salad bowl and cover with
+well-seasoned mayonnaise sauce with a dash of dry sherry wine in it.
+
+=Surprise fritters.= One quart of milk, six ounces of butter,
+three-quarters of a pound of flour and eight eggs. Make a paste in the
+same manner as for cream puffs. Drop with a spoon in a pan of hot
+swimming lard and fry until crisp and brown. Fill with currant or other
+fruit jelly, dust with powdered sugar, and serve with cream or Sabayon
+sauce.
+
+=Crab Gumbo.= Put two ounces of butter, one chopped onion and one
+chopped green pepper in a casserole and simmer until done. Then add two
+quarts of fish broth and one-half cup of rice, and boil very slowly for
+fifteen minutes. Then add three peeled tomatoes cut in small dices, one
+spoonful of Worcestershire sauce, the meat of two whole crabs, and a can
+of okra; or one pound of fresh okra cut in pieces one inch long. Cook
+slowly for twenty minutes, season well with salt and pepper, and
+sprinkle with a little chopped parsley.
+
+=Fish broth.= Cover the bones of any kind of fish with water, add a
+bouquet garni, one onion, one carrot, and a cupful of white wine if
+desired. Cook for thirty minutes, and strain. The broth may be served in
+cups as soup; used for chowders; for bisque soups; for white wine sauce;
+for cooking fish, or for many other purposes.
+
+
+JULY 21
+
+     BREAKFAST
+       Sliced fresh pineapple
+       Pearl grits with cream
+       Buttered toast
+       English breakfast tea
+
+     LUNCHEON
+       Stuffed mangoes
+       Scrambled eggs, Mayence
+       Steak Tartare
+       Roquefort cheese with crackers
+       Coffee
+
+     DINNER
+       Consomme Sicilienne
+       Chow chow.      Carciofini
+       Broiled salmon, St. Germain
+       Sweetbreads braise, Elizabeth
+       Roast leg of mutton, currant jelly
+       Cold asparagus, mustard sauce
+       Cantaloupe baskets
+       Almond rocks
+       Coffee
+
+=Scrambled eggs, Mayence.= Mayence, or Mainz, is a city in Germany
+famous for its ham. Cut four slices of Mayence or Westphalia ham in
+small squares, put in a casserole with two ounces of butter and simmer
+until heated through. Then add ten beaten eggs and one-half cup of
+cream, and season with pepper and a very little salt. Scramble in the
+usual manner.
+
+=Steak Tartare.= Cut one pound of tenderloin steak very fine, season
+with salt and pepper, and form in two oval shaped pats. In the center on
+top lay the yolk of a raw egg. Garnish with two lettuce leaves filled
+with fine-chopped white onions and some sliced pickles; and two leaves
+filled with capers and chopped parsley. Serve raw.
+
+=Consomme Sicilienne.= Roll out very thin a noodle paste, and cut in
+lozenge shapes about one inch long. Boil in salt water for about ten
+minutes, cool off in fresh cold water, and serve in hot consomme. Serve
+grated Parmesan cheese separate.
+
+=Broiled salmon, St. Germain.= Cut two slices of salmon about one and
+one-half inches thick, roll in butter, season with salt and pepper, roll
+in fresh bread crumbs, and broil slowly. When done place on a platter,
+and garnish with Parisian potatoes. Serve sauce Bearnaise separate.
+
+=Sweetbreads braise, Elizabeth.= Braised sweetbreads served with stuffed
+tomatoes, stuffed mushrooms, onions glace, and sauce Madere.
+
+=Cantaloupe baskets.= Cut four cantaloupes in the form of baskets, using
+part of the rind for the handle. Carefully take out the pulp with a
+teaspoon. Fill the baskets with vanilla ice cream mixed with the pulp,
+and decorate with whipped cream.
+
+=Orange baskets.= Cut the oranges in the form of baskets, scrape out the
+pulp, fill with orange water ice, and decorate with strawberries and
+raspberries.
+
+=Almond rocks.= Beat the whites of eight eggs very stiff and dry. Add
+one pound of powdered sugar and three-quarters of a pound of shredded
+almonds, and one-half spoonful of vanilla extract. Mix lightly, and lay
+on a buttered and floured pan, in the shape of rocks, using a fork to
+form them. Bake in a slack oven. Serve cold.
+
+=Small tenderloin steak, Rachel.= Broil the steaks and lay on a platter.
+Put a slice of terrine de foie gras on top, garnish with peas au beurre
+and Julienne potatoes. Serve sauce Madere.
+
+
+JULY 22
+
+     BREAKFAST
+       Stewed prunes
+       Virginia ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Tomatoes, surprise
+       Clam broth in cups
+       Cold Lake Tahoe trout, vinaigrette
+       Boston brown pudding
+       Demi tasse
+
+     DINNER
+       Cream of watercress
+       Pim olas.      Celery
+       Fried frog's legs, Espagnole
+       Roast squab chicken, Michels
+       Peach compote
+       Sweet and sour string beans
+       Gauffrette potatoes
+       Lettuce salad, egg dressing
+       Blanc mange aux fruits
+       Rolled almonds wafers
+       Coffee
+
+=Tomatoes, surprise.= Peel four tomatoes, cut off the top, and scoop out
+the insides with a small sharp spoon. Cut a stalk of white celery in
+small dices, wash well, and set in ice box to cool. Then mix the celery
+with half a cup of thick mayonnaise sauce, season with salt and pepper,
+and fill the tomatoes. Sprinkle the tops with chopped parsley, and serve
+on lettuce leaves.
+
+=Cream of watercress.= Heat three ounces of butter in a casserole, add
+three spoonfuls of flour, one pint of chicken broth, and one pint of
+milk; and bring to a boil. Then add one quart of well-washed watercress,
+and season with salt and Cayenne pepper. Boil for half an hour, strain,
+and put back in casserole. Again bring to a boil, and bind with the
+yolks of two eggs mixed with one-half pint of cream. Strain again and
+serve.
+
+=Fried frogs' legs, Espagnole.= Season two dozen frogs' legs with salt
+and pepper, roll in flour, then in beaten eggs, and then in fresh bread
+crumbs. Fry in swimming hot lard, and serve on a napkin on a platter.
+Garnish with fried parsley and two lemons cut in half. Serve Creole
+sauce separate.
+
+=Squab chicken, Michels.= Put four well-seasoned squab chickens in a
+casserole with three ounces of butter and one onion cut in half. Put in
+oven and baste very often. When both chicken and onion are nicely
+colored set on top of the stove, add one-half glass of white wine, cover
+the pot, and simmer for five minutes. Then place the chicken on a
+platter; and put in the pot one-half cup of chicken broth and a spoonful
+of meat extract, and boil for five minutes. Pour over the chicken.
+
+=Rolled almond wafers (cigarettes).= Beat the whites of nine eggs, but
+not too hard. Stop beating when they begin to get spongy. Then stir in
+one-half pound of blanched chopped almonds, ten ounces of sugar, two
+ounces of flour, and one pinch of powdered cinnamon. Spread on a
+buttered pan, like wafers, and about two inches square. Bake in a hot
+oven. When done immediately roll them around a small wooden stick, and
+press the ends together. They may be served dry, or filled with whipped
+cream.
+
+=Sweet and sour string beans.= Boil two pounds of string beans in salted
+water. When cooked place in a casserole, add a cupful of white wine
+vinegar, one cupful of brown sugar, one spoonful of meat extract, and a
+cupful of chicken broth, or any kind of good bouillon. Season with salt,
+and boil for fifteen minutes with the pot uncovered.
+
+
+JULY 23
+
+     BREAKFAST
+       Compote of apricots
+       Buckwheat cakes with maple syrup
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Omelette Meissonier
+       Pork chops, Badoise
+       Schloss cheese with crackers
+       Coffee
+
+     DINNER
+       Consomme Chevalier
+       Salted Brazil nuts.      Ripe olives
+       Fillet of sole, Montmorency
+       Broiled spring turkey
+       Summer squash
+       Lima beans
+       Mashed potatoes, au gratin
+       Escarole and chicory salad
+       Croute aux fruits
+       Demi tasse
+
+=Omelette Meissonier.= Cut a carrot and a turnip in one-quarter inch
+squares. Boil until soft in salted water, then mix with a spoonful of
+cream sauce, and season with salt and pepper. Make an omelet with ten
+eggs, in the usual manner and before turning over on the platter place
+the vegetables in the center. Pour cream sauce around the omelet.
+
+=Pork chops, Badoise.= Season four pork chops with salt and pepper, roll
+in flour, and fry in a pan. When done place on a platter, garnish one
+side with noodles and the other side with mashed potato. Pour tomato
+sauce around all.
+
+=Consomme Chevalier.= Serve in hot well-seasoned consomme equal parts of
+small chicken dumplings, and chicken breast and smoked beef tongue cut
+Julienne style.
+
+=Fillet of sole, Montmorency.= Place four flat fillets of sole on a
+buttered pan, season with salt and pepper, and lay four heads of French
+mushrooms and four slices of truffle on top of each. Cover with sauce
+Italienne, sprinkle with grated cheese, put small bits of butter on top,
+and bake in oven. When done sprinkle with chopped parsley and the juice
+of a lemon, and serve from the pan they were baked in. A silver dish is
+preferable for baking.
+
+=Croute aux fruits (fruit crust).= Toast some slices of sponge cake, put
+them on a plate or saucer, and put on top different kinds of stewed
+fruit, (compote), flavored with a little kirschwasser or maraschino.
+
+=Croute a l'ananas (pineapple crust).= Prepare in the same manner as
+croute aux fruits, but use pineapple. Decorate with maraschino cherries.
+
+
+JULY 24
+
+     BREAKFAST
+       Baked pears with cream
+       Scrambled eggs with smoked salmon
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Terrine de foie gras en aspic
+       Shirred eggs, Nicoise
+       Sweetbreads, Marigny
+       Lettuce and grapefruit salad
+       Blackberry meringue
+       Demi tasse
+
+     DINNER
+       Cream of flageolet beans
+       Antipasto.      Celery
+       Sea bass, Montebello
+       Roast tenderloin of beef, vert pre
+       Field and beet salad
+       Alexandria pudding
+       Coffee
+
+=Scrambled eggs with smoked salmon.= Cut a half pound of raw smoked
+salmon in thin slices. In a casserole put the salmon with two ounces of
+butter, and heat through. Then add ten beaten eggs, one-half cup of
+cream, a little salt and pepper; and scramble in the usual manner.
+
+=Terrine de foie gras en aspic.= Use small round individual moulds; or a
+large one for six people; as desired. Melt a little meat jelly just so
+it will run, but do not have it hot. Put a little in the bottom of each
+mould and set in the ice box to become firm. Cut the foie gras out of
+the terrine with a soup spoon, which should be dipped in hot water for
+each cut so as to give a nice smooth surface. Put a layer of foie gras
+in the bottom of the moulds, cover with a little more jelly, set in ice
+box again to become cool, and then repeat until the moulds are full. For
+serving dip the form in hot water for a second, and turn out on a napkin
+on a platter. Garnish with parsley in branches.
+
+=Shirred eggs, Nicoise.= Shirr some eggs, and before serving pour some
+tomato sauce, or puree, over the white of the eggs.
+
+=Sweetbreads, Marigny.= Garnish some braised sweetbreads with an
+artichoke bottom filled with French peas, for each person. Serve sauce
+Madere.
+
+=Cream of flageolet beans.= Heat three ounces of butter in a casserole,
+then add three spoonfuls of flour, and heat through. Then add one pint
+of chicken broth, one pint of milk, and two cans of French flageolet
+beans. Boil for thirty minutes, strain through a fine sieve, and put
+back in the casserole. Bring to a boil, season with salt and Cayenne
+pepper and a very little grated nutmeg. Then stir in a pint of boiling
+milk and three ounces of sweet butter. Strain again, and serve.
+
+=Sea bass, Montebello.= Cut the fillets from a sea bass in the same
+manner as a fillet of sole. Spread a layer of fish forcemeat (see Bass
+Timbale) over them, season well, and fold the fillets. Put in a buttered
+pan, add one-half cup of fish stock or broth, one-half glass of white
+wine, cover with buttered paper, and cook in oven for fifteen minutes.
+Place on a platter, and cover with a mixture of two-thirds Bearnaise
+sauce and one-third tomato sauce. Garnish with fleurons.
+
+=Roast tenderloin of beef, vert pre.= Roast a tenderloin of beef, and
+place on a platter. Garnish with French string beans in butter, and
+Julienne potatoes. Pour a little sauce Madere over the tenderloin; and
+also serve sauce separate.
+
+
+JULY 25
+
+     BREAKFAST
+       Cantaloupe
+       Boiled eggs
+       Dry toast
+       Ceylon tea
+
+     LUNCHEON
+       Matjes herring, Krasnapolsky
+       Consomme in cups
+       Cheese straws
+       Broiled squab on toast
+       Asparagus, Hollandaise
+       Roquefort cheese with crackers
+       Mixed fruit
+       Coffee
+
+     DINNER
+       Rice soup, a l'Allemande
+       Salted almonds
+       Sand dabs, meuniere
+       Saddle of lamb, jardiniere
+       Romaine salad
+       Pear cobbler
+       Assorted cakes
+       Coffee
+
+=Matjes herring, Krasnapolsky.= Get six Matjes herring from the grocer,
+and soak in cold water for two hours. Then remove the skins, and place
+the herrings on lettuce leaves on a platter. Garnish with small plain
+boiled potatoes and dill pickles.
+
+=Rice soup, a l'Allemande.= Put three ounces of butter and two spoonfuls
+of raw rice in a casserole and heat through. Then add two spoonfuls of
+flour and heat again. Then add two quarts of strained boiling chicken
+broth, and boil slowly for an hour. Stir occasionally so the rice will
+not burn on the bottom of the pot. Season with salt and white pepper.
+
+=Saddle of lamb, jardiniere.= Prepare in the same manner as rack of
+lamb, jardiniere.
+
+=Alexandria pudding.= Ten ounces of bread crumbs, one quart of milk, two
+ounces of butter, the grated rind of a lemon, the yolks of eight eggs,
+the whites of six eggs, four ounces of browned and chopped almonds, and
+six ounces of sugar. Mix the sugar with the butter, and then add the
+eggs. Mix the crumbs with the almonds and lemon rind, and add to the
+first mixture. Beat the whites of the eggs, and mix in lightly. Bake in
+a buttered pan, and serve with strawberry or raspberry sauce.
+
+
+JULY 26
+
+     BREAKFAST
+       Fresh raspberries with cream
+       Boiled salted salmon belly
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit with cherries
+       Broiled striped bass
+       Sibyl potatoes
+       Breast of chicken, en aspic
+       Louis salad
+       Neufchatel cheese with crackers
+       Claret punch
+       Demi tasse
+
+     DINNER
+       Little Neck clams
+       Consomme Monte Cristo
+       Planked shad
+       Roast chicken
+       Chateau potatoes
+       New peas
+       Chiffonnade salad
+       Fancy ice cream
+       Assorted cakes
+       Coffee
+
+=Breast of chicken en aspic.= Loosen the legs and skin of a good-sized
+chicken, then insert a knife between neck and wing up towards the middle
+of the wishbone, loosening all the meat from the breast bone. The whole
+side will then be in one piece with the wing attached. Do the same with
+the other side. Then season, and fry to a brown color in butter. Set
+aside to become cold. Then decorate with the hard-boiled white of eggs
+cut in fancy shapes; place in an oval form, cover with almost-cold meat
+jelly, and set in ice box to become cold. To remove, dip the form in hot
+water for a second, and place on a folded napkin. Garnish with parsley
+in branches.
+
+=Louis salad.= Equal parts of raw pineapple, apple, and celery, cut
+Julienne style. Season with a sauce made with a cup of mayonnaise, a
+spoonful of cream, a spoonful of sherry wine, a dash of vinegar, and a
+pinch of paprika. Mix well.
+
+=Claret punch.= One bottle of claret, one bottle of soda water, one-half
+pint of plain water, one-half pound of powdered sugar, one lemon cut in
+slices, and one pony of brandy. Stir all together until the sugar is
+dissolved. Strain, cool on ice, and serve in glasses with a very thin
+slice of lemon.
+
+=Consomme Monte Cristo.= Consomme royal and printanier mixed.
+
+
+JULY 27
+
+     BREAKFAST
+       Fig jam
+       Boiled eggs
+       Dry toast
+       English breakfast tea
+
+     LUNCHEON
+       Canape of sardines
+       Cold clam broth
+       Broiled honeycomb tripe
+       Lyonnaise potatoes
+       Chiffonnade salad
+       Stilton cheese with crackers
+       Coffee
+
+     DINNER
+       Potage velour
+       California ripe olives
+       Fillet of turbot, bateliere
+       Sweetbreads, Metropolitan Club
+       Roast duckling, apple sauce
+       Artichokes, Hollandaise
+       Waldorf salad
+       Strawberry meringue
+       Demi tasse
+
+=Potage velour.= Mix two pints of puree of tomato soup with one pint of
+consomme aux perles de Nizam.
+
+=Fillet of turbot, bateliere.= Put four fillets of turbot in a buttered
+pan, season with salt and pepper, add one-half glass of claret and
+one-half cup of fish broth, cover, boil for ten minutes, and then place
+the fish on a platter. Put one ounce of butter in a small casserole and
+heat. Then add one ounce of flour, heat through, add the broth left from
+the fish and also another half cup of broth, boil for five minutes, and
+strain. Then add slowly two ounces of fresh butter, stir well, and when
+butter is melted add one cup of hot shrimps. Season well, and pour over
+the fish.
+
+=Sweetbreads, Metropolitan Club.= Let two pounds of sweetbreads soak in
+cold water with a little salt in it, for two hours; to cause the blood
+to run out. Then put in a casserole with one-half gallon of cold water
+and a spoonful of salt, and bring to a boil. Cool off in cold water, and
+then trim them free from skin. Put three ounces of butter in a very wide
+earthern pot, put the sweetbreads on top, and season with salt and
+pepper. Add six small white onions, six heads of fresh mushrooms, and
+two green peppers cut in one inch squares. Simmer until nice and brown,
+then add one-half glass of white wine and a spoonful of meat extract.
+Cook in oven for fifteen minutes, basting continually. Serve from the
+casserole in which it was cooked.
+
+
+JULY 28
+
+     BREAKFAST
+       Sliced peaches with cream
+       Plain shirred eggs
+       Rolls
+
+     LUNCHEON
+       Cantaloupe
+       Poached eggs, Perigordine
+       Mixed grill, special
+       French fried potatoes
+       Chicory salad
+       Rice croquettes
+       Demi tasse
+
+     DINNER
+       Clam cocktail
+       Consomme Inauguration
+       Salted pecans
+       Mousse d'ecrevisses (fish)
+       Roast ribs of beef, Yorkshire pudding
+       Stewed corn
+       Green peas
+       Mashed potatoes
+       Watercress salad
+       Chocolate ice cream
+       Assorted cakes
+       Coffee
+
+=Poached eggs, Perigordine.= Spread some pate de foie gras on four
+pieces of toast, lay a poached egg on top of each, and cover with sauce
+Perigordine.
+
+=Consomme Inauguration.= Equal parts of Julienne, small chicken
+dumplings, and Italian paste, served in hot consomme.
+
+=Mousse d'ecrevisses.= Remove the shells from three lobsters and two
+dozen ecrevisses (crayfish or crawfish) and smash very fine in a mortar.
+Put a cup of water, an ounce of butter, and a little salt and Cayenne
+pepper in a vessel and bring to a boil. Then stir in slowly two
+tablespoonfuls of flour, and continue stirring until there are no lumps.
+Mix this with the ecrevisse and lobster meat and mashed shells. When
+cold strain through a very fine sieve. Place in a bowl on ice and mix
+with an egg and a pint of thick cream; stirring in carefully so it does
+not curdle. Test for seasoning, and if necessary add a little ecrevisse
+coloring to give a rose shade. Fill small buttered moulds, and boil in
+bain-marie for about fifteen minutes. Turn out on a platter, and pour
+ecrevisse sauce over all. The lobster is added for economy and strength
+of color. Double the amount of ecrevisses may be used instead.
+
+=Ecrevisse sauce.= Melt two tablespoonfuls of ecrevisse butter in a pint
+of sauce Allemande, or sauce au vin blanc. Add a few ecrevisse tails.
+
+
+JULY 29
+
+     BREAKFAST
+       Grapes
+       Griddle cakes, maple syrup
+       Coffee
+
+     LUNCHEON
+       Herring salad
+       Hot tomato broth
+       Eggs, Suzette
+       Cold tongue, meat jelly
+       Beet salad
+       Peach cobbler
+       Anisette cakes      Coffee
+
+     DINNER
+       Potage McDonald
+       Radishes
+       Kingfish, Argentine
+       Small sirloin steak, a la Russe
+       Summer squash
+       Cauliflower, Hollandaise
+       Potato croquettes
+       Sliced tomatoes
+       Orange basket
+       Assorted cakes      Coffee
+
+=Herring salad.= Soak two salted herrings in cold water for an hour,
+then remove the skin and cut out the bones. Slice in thin slices, and
+mix with one quart of potato salad.
+
+=Hot tomato broth.= Chop three pounds of shin or lean beef. Mix with the
+whites of six eggs and one dozen tomatoes chopped very fine. Stir well,
+and add slowly one gallon of bouillon or stock. Bring slowly to a boil,
+and simmer for an hour. Strain through cheese cloth, season with salt
+and pepper. Serve either hot or cold.
+
+=Eggs, Suzette.= Bake four medium-sized potatoes, cut off the tops, and
+scoop out the insides. Mash half of the potato that has been removed,
+add a little butter, season with salt and pepper, and put back in the
+bottom of each potato shell. Break an egg in each, cover with
+well-seasoned cream sauce, sprinkle with grated cheese, put small bits
+of butter on top, and bake in medium-hot oven for ten minutes.
+
+=Anisette cake.= One-half pound of sugar, five eggs, one-half pound of
+flour, and one teaspoonful of anise seed. Beat the sugar with the eggs
+until light, then add the flour and anise seeds. Put in a buttered bread
+pan and bake. When done allow to become cool; then cut in slices about
+one-half inch thick. Lay on a pan and bake until they become of a nice
+brown color.
+
+=Potage McDonald.= Heat three ounces of butter in a casserole; then add
+two and one-half spoonfuls of flour, and one-half spoonful of curry
+powder. Heat through, and then add one pint of bouillon, stock or
+chicken broth, and one pint of milk; bring to a boil, and add one
+parboiled calf's brains. Boil for thirty minutes, and then strain
+through a fine sieve. Heat in another casserole one ounce of butter;
+then add half of a chopped onion, and fry until golden yellow. Then add
+the soup and boil for ten minutes. Then add the yolks of two eggs mixed
+with one cup of cream, stir well, and strain again. Season well with
+salt and pepper.
+
+=Kingfish, Argentine.= Put two kingfish on a buttered platter or pan,
+season with salt and pepper, add a glass of white wine, put in oven and
+bake. Cover with Creole sauce and serve.
+
+=Small sirloin steak a la Russe.= Broiled sirloin steak garnished with
+small patty shells filled with fresh caviar. Serve horseradish sauce
+separate.
+
+
+JULY 30
+
+     BREAKFAST
+       Apricots
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Lobster salad
+       Poached eggs, Piedmontaise
+       Birds' nests
+       Demi tasse
+       Orangeade
+
+     DINNER
+       Consomme Vanderbilt
+       Salami.      Pim olas
+       Striped bass, meuniere
+       Leg of veal, au jus
+       Spinach with egg
+       Laurette potatoes
+       Lettuce salad
+       Raspberry meringue
+       Demi tasse
+
+=Poached eggs, Piedmontaise.= Make a risotto, and place four poached
+eggs on top. Cover with cream sauce.
+
+=Birds' nests (puff paste).= Bake small patties as elsewhere described.
+Wash with thin royal icing, and sprinkle with plenty of shredded
+cocoanut. Set in oven to obtain a little color. Fill the center with
+jelly or marmalade, and place three or four blanched almonds on top to
+represent the bird's eggs. Small egg-shaped candies may be used instead
+if desired.
+
+=Lemonade.= One quart of water, the juice of five lemons, and one-half
+pound of powdered sugar. Dissolve the sugar in the water, and then add
+the lemon juice. Strain, and cool on ice.
+
+=Orangeade.= One pint of water, one pint of orange juice, the juice of
+two lemons, and one-half pound of sugar. Dissolve the sugar in the
+water, add the orange and lemon juice, strain, and cool on ice.
+
+=Consomme Vanderbilt.= Equal parts of boiled breast of chicken, boiled
+smoked beef tongue, French canned mushrooms and truffles cut in Julienne
+style; and one part of fresh or canned peas. Serve in hot, well-seasoned
+consomme.
+
+
+JULY 31
+
+     BREAKFAST
+       Fresh strawberries with cream
+       Plain omelet
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Schlemmerbroedchen
+       Scrambled eggs, Pluche
+       Westphalian ham
+       Red cabbage salad
+       Rice croquettes
+       Champagne punch
+       Demi tasse
+
+     DINNER
+       Little Neck clams on half shell
+       Potage Mexicaine
+       Ripe California olives
+       Fillet of turbot, Tempis
+       Roast chicken
+       Chateau potatoes
+       Asparagus, Hollandaise
+       Tomato salad
+       Biscuit glace, au cafe
+       Demi tasse
+
+=Schlemmerbroedchen (sandwich).= Spread four slices of rye bread with
+butter, cover with one-quarter pound of raw beef chopped very fine, and
+seasoned with salt and pepper. Spread some fresh caviar on top of the
+beef. Serve on a folded napkin, with two lemons cut in half.
+
+=Red cabbage salad.= Slice a head of red cabbage very thin, put in a
+salad bowl, season with salt, pepper, one spoonful of oil, and three
+spoonfuls of vinegar. This salad requires more vinegar than oil.
+
+=Rice croquettes.= Cook one-half pound of rice in three pints of milk,
+to which has been added half of a vanilla bean. This will make a stiff
+batter. Add one-quarter pound of sugar and the yolks of four eggs. Allow
+to cool. Shape the rice in croquettes, dip in beaten eggs, then in
+macaroon crumbs or powder, and fry in swimming hot lard or butter. Serve
+with wine sauce.
+
+=Compote with rice.= Prepare some rice as for croquettes. Put a large
+spoonful in the center of a plate and garnish with stewed fruit. Any
+kind of stewed fruit may be used, such as peaches, apricots, pears,
+etc., either singly or mixed.
+
+=Champagne punch.= One quart of champagne, one quart of white wine, one
+bottle of soda water, one spoonful of sugar, and three apples cut in
+small dices. Cool, and serve in champagne cup glasses.
+
+=Potage Mexicaine.= Mix one quart of puree of tomato soup with one pint
+of well-seasoned consomme tapioca.
+
+=Fillet of turbot, Tempis.= Season four fillets of turbot with salt and
+pepper, and roll in flour. Put three ounces of butter in a pan and heat.
+Then add the fish and fry for ten minutes on both sides. Place the fish
+on a platter; add another ounce of butter to the pan, and cook to the
+color of a chestnut, and pour over the fish. Sprinkle with the juice of
+a large lemon, and one spoonful of chopped salted almonds.
+
+=Scrambled eggs, Pluche.= Scrambled eggs with chopped herbs; such as
+parsley, chervil and chives.
+
+
+AUGUST 1
+
+     BREAKFAST
+       Sliced peaches with cream
+       Waffles with maple syrup
+       Ceylon tea
+
+     LUNCHEON
+       Eggs a la Patti
+       Stewed tripe, Blanchard
+       Puff paste roses
+       Coffee
+
+     DINNER
+       Consomme Alexandria
+       Lyon sausage.      Antipasto
+       Boiled brook trout, mousseline
+       Potatoes, nature
+       Roast saddle of mutton, currant jelly, mint sauce
+       String beans in butter
+       Broiled tomatoes
+       Escarole and chicory salad
+       Souffle au fromage
+       Coffee
+
+=Eggs a la Patti.= Make a chicken hash in cream and put on a platter.
+Lay four poached eggs on top, and one slice of truffle on top of each
+egg. Pour sauce Madere around the hash.
+
+=Puff paste roses.= Roll out some puff paste about one-eighth inch
+thick, and cut with a star cutter. Brush over with a little water, and
+fold the points of the stars to the center. Bake, and when nearly done
+dust with powdered sugar, and return to oven to finish baking. The cakes
+will puff up like a rose. Fill with jelly and serve.
+
+=Consomme Alexandria.= Add one cupful of boiled white meat of chicken,
+cut in small dices, to three pints of consomme brunoise.
+
+=Orange or lemon brandy, for flavoring.= Peel very thin the yellow
+outside from oranges or lemons. The inner white skin is not good. Crush
+with a little granulated sugar. Put in a bottle and cover with strong
+brandy. In the same manner can be prepared the kernels of cherries,
+plums, apricots or peaches. Pound the kernels slightly before putting
+them in the brandy.
+
+=Glace fruit.= Be very particular in selecting the fruit. Cherries
+should be large and not quite ripe, and without blemishes; and the
+stones must be removed. Apricots and peaches should be of medium size,
+and almost green. Make as small a hole as possible when removing the
+stones. Pears should be peeled, and the stems left on. Figs should be
+green. Strawberries should be very green, but full grown; wash and dry
+well, and leave the stems on. Nectarines should be green, and the stones
+removed. Any hard green plums may be used, but leave their stones in.
+Cut pineapple in thick slices, remove the core, and any brown outside
+spots. All fruit should be thoroughly washed and dried before being
+prepared. It is well to make new syrup for each kind of fruit. To make
+the syrup boil two pounds of granulated sugar and two gills of water for
+eight minutes. Put the fruit in the syrup piece by piece; do not let it
+stop boiling; and wait a few seconds between each piece, so the syrup
+will boil up over the fruit. Then remove piece by piece in the same
+order as placed in the kettle. Use a silver spoon or an aluminum skimmer
+to handle the fruit, and under no circumstances use a fork. Place the
+fruit on a thick piece of waxed paper, and set in a cool place. Repeat
+the process the next day, adding a pound of sugar and a gill of water to
+the syrup of the day before. Allow the fruit to boil hard for a minute,
+and remove as before. This must be continued for about eight days before
+the fruit will have absorbed enough sugar, and not be mushy. When the
+fruit is finished line a broad shallow stone jar with waxed paper, lay
+the fruit in singly, not allowing the pieces to touch, put waxed paper
+between the layers, and cover closely.
+
+=Baked pears, for canning.= Wash as many ripe, firm unspecked pears as
+will fill a baking pan. Fill the pan almost full of boiling water.
+Sweeten as though for immediate use. Set the pan in the oven, baste
+frequently, and turn the pears around so they will brown lightly and
+evenly. Add a few cloves and a small stick of cinnamon. When the pears
+are very tender and almost candied, pack in hot glass jars, and pour the
+boiling syrup over them. Be sure to have enough thick syrup to cover the
+fruit. Seal while hot. Should the water evaporate too much while
+cooking, add a little more from time to time.
+
+
+AUGUST 2
+
+     BREAKFAST
+       Oregon cherries
+       Finnan haddie in cream
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Assorted hors d'oeuvres
+       Cold consomme in cups
+       Cold saddle of mutton
+       White bean salad
+       French pastry
+       Demi tasse
+
+     DINNER
+       Lamb broth a la Reine
+       Queen olives
+       Baked whitefish, St. Menehould
+       Roast squab
+       Artichokes with melted butter
+       Broiled potatoes
+       Celery root, field and beet salad
+       Pumpkin pie
+       Coffee
+
+=White bean salad.= Soak a pound of navy beans over night in cold water.
+Then boil them in three quarts of water; to which has been added a
+little salt, an onion, a carrot, and a bouquet garni. When soft, remove
+the onion and carrot, and the bouquet garni, drain off the water, and
+set the beans to cool. When cold put in a salad bowl, add two shallots
+chopped very fine, a little chopped parsley, a little salt and some
+fresh-ground pepper, one spoonful of vinegar and two of olive oil. Mix
+well.
+
+=Lamb broth a la Reine.= Put a shoulder of lamb in a roasting pan,
+season with salt and pepper, a little fat or a small piece of butter,
+and put in the oven to roast. When done remove the lean meat from the
+bones and cut in small squares. Put the trimmings in a casserole with
+five pounds of lamb bones and three quarts of water. Bring to a boil,
+skim well, and then add one sliced onion, one carrot, a bay leaf, six
+cloves, a bouquet garni, a stalk of leek and three leaves of celery, a
+little salt and a few whole black pepper berries. Boil slowly for one
+hour, without being covered, so the broth will stay clear. Strain
+through fine cheese cloth, add the lamb cut in small squares, and
+one-half pound of boiled rice. Serve hot and well seasoned.
+
+=Pumpkin pie.= Make a custard with five eggs, two ounces of sugar, one
+pint of pumpkin pulp, one pony of molasses, three ounces of melted
+butter, one pinch of grated nutmeg, one pinch of cinnamon and one pinch
+of allspice. Mix to a custard, and finish like a custard pie.
+
+=Pumpkin pulp.= Peel a pumpkin and wash out the seeds. Steam or boil
+until soft, and strain through a fine sieve.
+
+=Baked whitefish, St. Menehould.= Take four pounds of whitefish (bass or
+other fish may be used), put in a vessel with two quarts of water and a
+spoonful of salt, and boil for five minutes. Then drain off the water,
+remove the skin and bones, and break the fish in two inch pieces. Make
+one quart of cream sauce. In a buttered baking dish put one spoonful of
+cream sauce, then one-third of the fish; cover with cream sauce; then
+another third of the fish; cover with sauce; and then the remainder of
+the fish, and pour the remainder of the sauce on top. The sauce should
+be highly seasoned. Sprinkle the top with grated Swiss or Parmesan
+cheese, put small bits of butter on top, and bake in oven for fifteen or
+twenty minutes. Sprinkle with the juice of two lemons, and serve from
+the baking dish.
+
+
+AUGUST 3
+
+     BREAKFAST
+       Loganberries with cream
+       Bacon and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs Mollet, cream sauce
+       Broiled black bass, maitre d'hotel
+       Sliced cucumbers, French dressing
+       Browned hashed potatoes
+       Compote with rice
+       Demi tasse
+
+     DINNER
+       Terrapin soup, Southern style
+       Pimentos, vinaigrette
+       Scalloped clams
+       Larded tenderloin of beef, moderne
+       Romaine salad
+       Biscuit glace, peppermint
+       Assorted cakes
+       Coffee
+
+=Eggs Mollet, cream sauce.= Eggs Mollet are soft boiled (about four
+minutes). Remove the shells, being careful that the eggs do not break.
+Put in a deep dish and cover with cream sauce.
+
+=Pimentos, vinaigrette.= Drain the juice from one can of pimentos, lay
+them on a platter, and cover with vinaigrette sauce. Serve very cold.
+
+=Scalloped clams.= Put six dozen Little Neck clams in a vessel with
+their juice, and bring to a boil. Heat two ounces of butter in a
+casserole, then add two spoonfuls of flour, and heat through. Then add
+the juice of the clams and half a pint of milk, and season with salt and
+pepper. The sauce should then be a little thick. Bind with the yolks of
+two eggs mixed with one-half cup of cream. Mix the clams with
+three-fourths of the sauce and put in a baking dish. Pour the rest of
+the sauce over the top, sprinkle with grated cheese, put small bits of
+butter on top, and bake in hot oven until brown. Serve in same dish.
+
+=Tenderloin of beef, moderne.= Roast the tenderloin of beef, place on a
+platter, and garnish with several small patties; some of them filled
+with string beans, and some filled with peas in butter. Also garnish
+with rissolee potatoes. Serve Madeira sauce separate, besides pouring a
+little over the tenderloin.
+
+=Terrapin soup, Southern style.= Scald two terrapin, and remove the
+shell, skin and intestines. Cut the terrapin in small pieces about
+one-quarter inch square. Heat four ounces of butter in a casserole, then
+add the terrapin and fry over a quick fire. Sprinkle with three
+tablespoonfuls of flour, add three pints of any kind of good broth and
+one pint of milk, season with salt and pepper, add a glass of good
+sherry wine, and boil until well done. Bind with the yolks of two eggs
+mixed with a cup of cream and a glass of dry sherry wine. Set on stove
+and let it come nearly to a boil, but not quite.
+
+
+AUGUST 4
+
+     BREAKFAST
+       Grapefruit
+       Oatmeal with cream
+       Rolls
+       English breakfast tea
+
+     LUNCHEON
+       Eggs Vilna
+       Calf's liver saute, Spanish style
+       Boiled rice
+       Watermelon
+       Demi tasse
+
+     DINNER
+       Consomme Rothschild
+       California ripe olives
+       Broiled striped bass, maitre d'hotel
+       Sliced culemo salad
+       Roast chicken
+       Peas a la Francaise
+       Mashed potatoes
+       Watercress
+       Apricot meringue
+       Coffee
+
+=Eggs Vilna.= Spread some fresh caviar on four pieces of toast, lay a
+poached egg on top of each, lay four fillets of anchovies crosswise over
+the eggs, and garnish with two lemons cut in half, and parsley in
+branches.
+
+=Calf's liver, Spanish style.= Cut six slices of calf's liver
+three-quarters of an inch thick, season with salt and pepper, roll in
+flour, and fry in melted butter. When nearly done place on a platter and
+keep hot. Pour one pint of very highly seasoned Creole sauce over the
+liver, and put in oven for two minutes. Sprinkle with chopped parsley,
+and serve.
+
+=Consomme Rothschild.= Equal parts of breast of boiled fowl, beef tongue
+and truffles cut Julienne style, and added to very hot consomme. Add a
+little chervil before serving.
+
+=Sliced culemo salad.= Culemo is a sort of cucumber. Peel, slice, and
+pour French dressing over it.
+
+
+AUGUST 5
+
+     BREAKFAST
+       Cantaloupe
+       Boiled eggs
+       Dry toast
+       Crescents
+       Chocolate with whipped cream
+
+     LUNCHEON
+       Cold eggs with celery
+       Cold chicken, with chow chow
+       Asparagus, mayonnaise
+       Roquefort cheese with crackers
+       Coffee
+
+     DINNER
+       Little Neck clams
+       Potage Lamballe
+       Radishes.      Lyon sausage
+       Fillet of sole, Paylord
+       Sweetbreads, Egyptienne
+       Roast ribs of beef
+       Saratoga chip potatoes
+       Chiffonnade salad
+       Vanilla ice cream
+       Assorted cakes
+       Fruit
+       Coffee
+
+=Cold eggs with celery.= Put four cold poached eggs on a platter and
+cover with a sauce made of one pinch of salt, a little fresh-ground
+black pepper, the heart of a stalk of celery cut in very small dices, a
+little chopped parsley, one spoonful of vinegar, and two tablespoonfuls
+of olive oil.
+
+=Fillet of sole, Paylord.= Chop very fine one-half of a can of French
+mushrooms, put in a napkin and squeeze out the water. Then mix with half
+a cup of thick cream sauce. Season four fillets of sole with salt and
+pepper, and spread all over with mushroom puree; then roll in fresh
+bread crumbs, and fry in swimming hot lard. Dress on a napkin on a
+platter, and garnish with fried parsley and quartered lemons. Serve
+Tartar sauce separate.
+
+=Sweetbreads, Egyptienne.= Put some braised sweetbreads on a platter and
+garnish with stuffed green peppers and croquettes of rice. One of each
+to each person. Serve Bordelaise sauce separate.
+
+=Stuffed green peppers.= Dip four green peppers in very hot lard for a
+second, then remove the skin, cut off the top, and clean out the
+insides. Fill with a puree of fresh mushrooms, sprinkle with bread
+crumbs, put small bits of butter on top of each, and bake in oven for
+ten minutes. Serve as a garnish; or as a vegetable, with sauce Madere,
+or tomato sauce.
+
+
+AUGUST 6
+
+     BREAKFAST
+       Grapes
+       Hominy in cream
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape St. Francis
+       Eggs Montebello
+       Cold roast beef
+       Cosmopolitan salad
+       Buttermilk
+
+     DINNER
+       Consomme paysanne
+       Salted almonds
+       Salmon steak, Calcutta
+       Parisian potatoes, Hollandaise
+       Broiled squab on toast
+       Artichokes with melted butter
+       Stewed corn
+       Hearts of romaine, Roquefort dressing
+       Assorted French pastry
+       Coffee
+
+=Eggs Montebello.= Poach four eggs, allow them to become cool, roll in
+flour, then in bread crumbs, and fry in swimming hot lard or butter.
+Serve on a napkin, and garnish with fried parsley. Serve sauce
+Montebello separate.
+
+=Sauce Montebello.= Equal parts of Bearnaise and tomato sauce mixed.
+
+=Cosmopolitan salad.= Put in a salad bowl in bouquets such vegetables as
+peas, string beans, carrots, cauliflower, asparagus, Brussels sprouts,
+etc. There should be at least four different kinds. In the center place
+a handful of shelled shrimps or lobster cut in slices, or crab meat.
+Serve with French dressing, well seasoned.
+
+=Consomme paysanne.= Cut two leaves of white cabbage in one inch
+squares, and put in a casserole. Add one sliced carrot, one sliced
+turnip, one leek and two leaves of celery, also sliced. Also add two
+ounces of butter, cover, and simmer in oven until soft. Be careful that
+it does not burn. Drain off the butter, add one quart of consomme, and
+boil for ten minutes. Add a little chopped chervil.
+
+=Salmon steak, Calcutta.= Put two slices of salmon, about one and
+one-half inches thick, in a flat buttered pan, season with salt and
+pepper, add one-half glass of white wine and one-half cup of fish stock,
+cover with buttered paper, and cook in oven for twenty minutes. Then put
+the fish on a platter and keep hot. Pour over the fish a sauce made as
+follows: Heat two ounces of butter in a casserole, add one spoonful of
+flour and one of curry powder, and heat through. Then add the broth the
+fish was cooked in, and one pint of fish stock, and boil for ten
+minutes. Bind with the yolks of two eggs and one-half cup of cream.
+Strain, put back in the casserole, and whip one ounce of fresh butter
+into it. When the butter is melted it is ready to pour over the fish.
+Garnish the fish with fleurons.
+
+=Parisian potatoes, Hollandaise.= Cut a quart of potatoes with a round
+Parisian spoon, put in cold water, add a little salt, and boil very
+slowly. When done, drain off the water, and put the potatoes in the oven
+to dry. Then put the potatoes in one ounce of melted butter mixed with a
+little chopped parsley, roll carefully so they will not break, and
+serve.
+
+
+AUGUST 7
+
+     BREAKFAST
+       Sliced nectarines in cream
+       Scrambled eggs with smoked beef
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Omelet Levy
+       Lamb kidneys en brochette, bacon
+       Lyonnaise potatoes
+       Field salad
+       Camembert cheese with crackers
+       Demi tasse
+
+     DINNER
+       Potage Cameroni
+       Ripe olives
+       Sand dabs, saute meuniere
+       Sweetbreads, Figaro
+       Roast sirloin of beef, Mounet Sully
+       Broiled tomatoes
+       Escarole salad
+       Puff paste basket
+       Coffee
+
+=Omelet Levy.= Make a plain omelet with eight eggs, and put on a
+quite-large china platter. Garnish with one bouquet of pimentos cut in
+small dices and heated in butter; one bouquet of green peppers cut in
+the same manner and sauteed in butter; one bouquet of asparagus tips,
+and one of chicken hash in cream.
+
+=Lamb kidneys en brochette with bacon.= Remove the skin from two lamb
+kidneys, split them open, and put a skewer through them. Season with
+salt and pepper, roll in oil, and broil. When done place on a piece of
+dry toast, lay two strips of bacon on top. And put a spoonful of maitre
+d'hotel butter on top of all.
+
+=Potage Cameroni.= Make one quart of consomme brunoise, add six
+chickens' livers cut in small squares and sauteed in butter; and
+one-half cup of boiled macaroni cut in half inch pieces. Serve grated
+cheese separate.
+
+=Sweetbreads, Figaro.= Braised sweetbreads served with their own gravy,
+and garnished with one timbale of spinach for each person. Serve sauce
+Figaro separate.
+
+=Sauce Figaro.= Reduce one pint of tomato sauce one half by boiling
+slowly. Allow to become cold, add one pint of mayonnaise sauce, mix
+well, and season with salt and Cayenne pepper.
+
+=Roast sirloin of beef, Mounet Sully.= Roast a sirloin of beef, place on
+a platter, and garnish with fresh artichoke bottoms filled with peas au
+beurre, and potatoes Julienne. Serve Bearnaise sauce separate.
+
+=Puff paste basket.= Roll out some puff paste about one-quarter inch
+thick. Cut out the paste with an oval cutter. Wash the tops, and then
+make a shallow incision in the tops with another oval cutter about
+one-half inch smaller. Bake. Remove the soft inside paste, and fill with
+sweetened whipped cream. Make a handle out of some candied angelica, and
+stick it on the whipped cream, making it look like a basket.
+
+
+AUGUST 8
+
+     BREAKFAST
+       Orange juice
+       Kippered Alaska cod in cream
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       California gray shrimps in shell
+       Cold consomme in cups
+       Cold sirloin of beef, with meat jelly
+       Potato and beet salad
+       Schloss cheese with crackers
+       Coffee
+
+     DINNER
+       Consomme Monaco
+       Celery
+       Broiled striped bass, maitre d'hotel
+       Virginia ham glace, champagne sauce
+       Timbale of spinach
+       Mashed potatoes
+       Watercress salad
+       Strawberry ice cream
+       Assorted cakes
+       Coffee
+
+=Kippered Alaska cod in cream.= Kippered Alaska black cod is a delicate
+smoked fish. Remove the skin, place in a sauce pan and cover with thick
+cream. Bring slowly to a boil, and let stand for about ten minutes at
+boiling point. Another method of cooking is to put the fish in a saute
+pan, cover with water, and bring to a boil. Then drain off the water,
+add some cream sauce and a small piece of butter, season with salt and
+pepper, and boil for five minutes.
+
+=Consomme Monaco.= Cut one breast of a boiled chicken or fowl and two
+truffles in small dices. Add to one quart of hot well-seasoned consomme.
+
+=Virginia ham, glace.= Soak a Virginia ham in cold water over night.
+Then put the ham in a large kettle and cover with cold water, bring to a
+boil, and then set at side of stove and allow to simmer for three hours.
+The ham is done when the skin is easy to loosen. Then remove the skin,
+and put the ham in another pot with one quart of sherry wine, and set in
+oven to bake. Baste continually. After twenty minutes dust the top with
+powdered sugar, and bake until brown.
+
+=Champagne sauce, I.= Put two ounces of sugar in a casserole and cook to
+a brown caramel color, but be careful not to burn. Then add one glass of
+vinegar and boil until nearly dry. Then add one pint of sauce Madere and
+boil for ten minutes. Strain, and season well.
+
+=II.= Put one quart of champagne in a casserole and reduce until nearly
+dry, then add one pint of sauce Madere, season with salt and Cayenne
+pepper, boil for ten minutes, and strain.
+
+=Timbale of spinach.= Pass one pint of freshly-chopped spinach through a
+fine sieve, season with salt and pepper, add one spoonful of cream sauce
+and a raw egg, mix well, and put in small buttered timbale moulds. Cook
+for twenty minutes in bain-marie. Serve as a garnish, or as a vegetable
+with cream, tomato, or Madeira sauce.
+
+
+AUGUST 9
+
+     BREAKFAST
+       Fresh strawberries with cream
+       Flannel cakes, maple syrup
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Poached eggs, d'Orleans
+       Mutton chops, Argenteuil
+       Lettuce salad
+       Puff paste sandwich
+       Coffee
+
+     DINNER
+       Rice soup, Palermo
+       Radishes
+       Frogs' legs, saute a sec
+       Tenderloin of beef, Gambetta
+       Romaine salad
+       Biscuit glace, mapleine
+       Assorted cakes
+       Demi tasse
+
+=Poached eggs, d'Orleans.= Make four round pieces of dry toast, lay a
+thin slice of smoked beef tongue on each, and a poached egg on top of
+the tongue. Cover with Bearnaise sauce.
+
+=Mutton chops, Argenteuil.= Broil some mutton chops and put on a
+platter. Garnish with asparagus tips. Pour a little Hollandaise sauce
+over the tips; and a little brown gravy or sauce Madere over the chops.
+
+=Puff paste sandwich (pastry).= Roll out some puff paste into a thin
+sheet, and spread with a thick layer of jam. Wash the edges of the
+sheet, and place another thin sheet of the same paste on top. Press
+together at the edges. Wash the top, and bake. When nearly done dust the
+top with powdered sugar, and bake in the oven until the sugar is melted.
+Serve cold.
+
+=Rice soup, Palermo.= Heat two ounces of butter in a casserole, add two
+ounces of rice and one ounce of flour, and heat through. Then add three
+pints of chicken broth, and boil slowly. Keep stirring carefully so it
+will not burn on the bottom, but do not break the rice. When the rice is
+soft bind the soup with the yolks of three eggs mixed with one pint of
+cream. Keep stirring the soup until it nearly comes to a boil; taste to
+determine as to seasoning; add a tiny bit of grated nutmeg, a little
+Cayenne pepper, and the juice of two lemons, freshly squeezed.
+
+=Tenderloin of beef, Gambetta.= Put a roast tenderloin of beef on a
+platter, garnish on one side with onions glaces, and on the other side
+with fresh mushrooms saute in butter. Serve sauce Madere on top of the
+beef, and also separate in a bowl.
+
+
+AUGUST 10
+
+     BREAKFAST
+       Sliced peaches with cream
+       Scrambled eggs with bacon
+       Rolls
+       Chocolate with whipped cream
+
+     LUNCHEON
+       Cold fonds d'artichauts, Du Barry
+       Cold Virginia ham and tenderloin of beef
+       Chilian salad
+       Lemon cake
+       Demi tasse
+
+     DINNER
+       Consomme Oriental
+       Ripe California olives
+       Fillet of halibut, Cubaine
+       Roast chicken
+       Asparagus, Hollandaise
+       New peas in butter
+       Duchesse potatoes
+       Chiffonnade salad
+       Fancy ice cream
+       Assorted cakes
+       Coffee
+
+=Cold fonds d'artichauts, Du Barry.= Boil four fresh artichoke bottoms
+in salt water, to which has been added the juice of a lemon. Also boil a
+head of cauliflower. When both are cold fill the bottoms with some of
+the cauliflower, and cover with a well-seasoned thick mayonnaise sauce.
+Place each artichoke on a leaf of lettuce, and serve.
+
+=Chilian salad.= Place in a salad bowl equal parts of apple, celery and
+pimentos, all cut Julienne style. Serve with mayonnaise sauce.
+
+=Lemon cake.= Bake a sponge cake, as described elsewhere. Cut in three
+layers, and fill between with lemon butter filling. Glace the top with
+thin white icing flavored with lemon juice. Serve when the icing is dry.
+
+=Orange cake.= Same as lemon cake, but fill the cake with orange butter
+filling, and glace the top with pink icing flavored with orange. Serve
+with a slice of orange on top of each portion of cake.
+
+=Lemon butter filling.= One-half pound of sugar, four ounces of sweet
+butter, two lemons, the yolks of two eggs, and two whole eggs. Grate the
+lemon rinds into the sugar, squeeze in the juice of the lemons, add the
+eggs, yolks and butter, mix well, and stir over a slow fire until it
+thickens. Do not let it boil. Use cold.
+
+=Orange butter filling.= Prepare in the same manner as lemon butter
+filling, but use oranges.
+
+=Consomme Oriental.= Cut carrots and turnips in the shape of half moons.
+Boil in salted water until soft, and serve in hot consomme with an equal
+quantity of plain boiled rice.
+
+=Fillet of halibut, Cubaine.= Cut four fillets of halibut, season with
+salt and pepper, and roll in flour. Heat two ounces of butter in a
+frying pan, then add the fish and saute on both sides until done. Put
+the fish on a platter and pour Creole sauce over it. Serve boiled rice
+separate.
+
+
+AUGUST 11
+
+     BREAKFAST
+       Grapenuts with cream
+       Boiled eggs
+       Dry toast
+       Ceylon tea
+
+     LUNCHEON
+       Shrimp patties in cream
+       Calf's liver saute, Lyonnaise
+       German fried potatoes
+       Field salad
+       Camembert cheese with crackers
+       Coffee
+
+     DINNER
+       Potage Parmentier
+       Pim olas
+       Planked striped bass
+       Venison chops, port wine sauce
+       Hashed brown sweet potatoes
+       Artichokes au gratin
+       Endive salad
+       Strawberry meringue
+       Coffee
+
+=Shrimp patties in cream.= Make four patty shells and keep them hot.
+Wash one pound of picked shrimps in warm water. Make a pint of cream
+sauce, add the shrimps, season with salt and Cayenne pepper, and fill
+the patties. Serve on napkins, with parsley in branches, and a lemon cut
+in four.
+
+=Calf's liver saute, Lyonnaise.= Cut four slices of calf's liver about
+one inch thick. Season with salt and pepper, and roll in flour. Put two
+ounces of butter in a frying pan, and heat, add the liver and fry on
+both sides. When nearly done remove from the pan and place on a platter.
+Slice two onions very thin, put in the pan and fry until yellow. Then
+add one spoonful of flour, heat through, add a cupful of stock,
+bouillon, or hot water, season with salt and pepper, and add some
+chopped parsley and the juice of a lemon. Boil for a few minutes, and
+pour over the liver.
+
+=Potage Parmentier.= Cut four stalks of leek and one onion in thin
+slices. Put in a casserole with three ounces of butter, cover, and
+simmer until done. Then add two pounds of raw white potatoes cut in half
+inch squares, two quarts of bouillon or stock, and one quart of water, a
+handful of salt, and a bouquet garni. Boil slowly until the potatoes are
+done, remove the bouquet, taste to see if salt is needed, and add a
+little pepper and chopped parsley.
+
+=Venison steak, port wine sauce.= Cut four venison chops about one and
+one-quarter inches thick, and season with salt and pepper. Put a
+spoonful of melted butter in a saute pan, heat, then add the chops and
+saute until done. Place on a platter and pour port wine sauce over them.
+
+=Port wine sauce.= Make any kind of brown gravy after cooking venison
+chops, saddle, or any roast. Melt two spoonfuls of currant jelly in a
+casserole, in a wine glassful of port wine, and reduce one-half. Then
+add one cup of brown gravy, dish gravy, or sauce Madere, season with
+salt and pepper, and boil for five minutes. Serve with game or mutton.
+
+
+AUGUST 12
+
+     BREAKFAST
+       Fresh raspberries with cream
+       Omelet with fine herbes
+       Crescents
+       Breakfast rolls
+       Cocoa
+
+     LUNCHEON
+       Cantaloupe
+       Eggs, Mollet, Bordelaise
+       Broiled lamb chops
+       String beans with parsley
+       Browned mashed potatoes
+       Dandelion salad
+       German apple cake
+       Coffee
+
+     DINNER
+       Consomme fermiere
+       Radishes.      Salted almonds
+       Broiled lobster, maitre d'hotel
+       Sweetbreads braise, St. Albans
+       Roast squab, au jus
+       Summer squash, au beurre
+       Parisian potatoes
+       Escarole salad
+       Vanilla ice cream
+       Orange cake
+       Coffee
+
+=Eggs Mollet, Bordelaise.= Put four Eggs Mollet (see Eggs) in a deep
+dish, and cover with sauce Bordelaise.
+
+=Consomme fermiere.= Put two ounces of butter in a casserole; add equal
+parts of carrots, turnips, and cabbage cut in thin round slices the size
+of a silver quarter. Simmer until done, then drain off the butter, add
+one and one-half quarts of consomme, and boil for fifteen minutes. Serve
+with chopped parsley on top, and with bread crusts fried in butter
+separate.
+
+=Sweetbreads braise, St. Albans.= Place some braised sweetbreads on a
+platter, and garnish with one head of fresh stuffed mushrooms and one
+small chicken patty for each person. Make a gravy as described elsewhere
+for sweetbreads braise, to which should be added one spoonful of tomato
+sauce.
+
+=Grape jelly.= To every eight pounds of fruit add one cup of water,
+bring to a boil, crush, and strain through a jelly bag. Measure the
+juice, and then measure and set aside an equal quantity of granulated
+cane sugar. Then boil the juice for half an hour. Melt the sugar, add to
+the juice and boil for ten minutes.
+
+=Gooseberry jam.= To each eight pounds of half-ripe gooseberries add one
+teacupful of water. Boil until soft, add eight pounds of heated sugar,
+and continue boiling until clear.
+
+=Spiced vinegar, for pickles.= One gallon of cider vinegar, one pound of
+brown sugar, two tablespoonfuls each of mustard seed, celery seed and
+salt; one tablespoonful each of turmeric powder, black pepper, and mace;
+two nutmegs grated; three onions; and one handful of grated horseradish.
+
+=Spiced cherries.= Nine pounds of fruit, four pounds of sugar, one pint
+of malt or cider vinegar, one-half ounce of cinnamon bark, and one-half
+ounce of whole cloves. Make a syrup of the ingredients, and boil for a
+few minutes before adding the fruit. Cook the fruit in the syrup until
+the skins break; then take out, and boil the syrup down until thick.
+Pour over the fruit while hot.
+
+=Spiced sweet apples.= Take equal parts of sugar and vinegar, add a
+dozen cloves and a stick of cinnamon bark, bring to a boil, add sweet
+apples, and cook until the apples are tender.
+
+=Spiced tomatoes.= Take red and yellow pear-shaped tomatoes, prick with
+a needle to prevent bursting, sprinkle with salt, and let stand over
+night. Pack neatly in glass jars, and cover with a vinegar made as
+follows: One pint of cider or malt vinegar; one tablespoonful of sugar;
+and one teaspoonful each of cloves, allspice, and black pepper. The
+spices should be ground. Bring to the boiling point, and pour over the
+tomatoes. Seal when cold.
+
+
+AUGUST 13
+
+     BREAKFAST
+       Sliced fresh pineapple
+       Oatmeal with cream
+       Dry toast
+       Oolong tea
+
+     LUNCHEON
+       Lobster canape
+       Scrambled eggs, Mauresque
+       Cold smoked beef tongue
+       Romaine salad
+       American cheese with crackers
+       Assorted cakes
+       Demi tasse
+
+     DINNER
+       Potage Nassau
+       Ripe California olives
+       Pompano saute, meuniere
+       Roast ribs of prime beef
+       Stewed tomatoes
+       Succotash
+       New peas
+       Mashed potatoes
+       Lettuce and grapefruit salad
+       Compote of peaches
+       Coffee cream cakes
+       Demi tasse
+
+=Lobster canape.= Cut the tail of a lobster in thin slices and lay on
+four pieces of toast. Cover with thick well-seasoned mayonnaise, and
+garnish the edges with chopped hard-boiled eggs and chopped parsley.
+Serve on a folded napkin, and garnish with parsley in branches and two
+lemons cut in half.
+
+=Scrambled eggs, Mauresque.= Cut some Lyon sausage and boiled ham in
+small dices, put in a casserole with a piece of butter, and heat. Then
+add the beaten eggs, cream, and a little salt and pepper. Scramble in
+the usual manner, and serve in a deep china dish.
+
+=Potage Nassau.= Peel eight white onions, and put in a casserole with
+one quart of water and a little salt. Boil for twenty minutes, and then
+drain off the water. Heat three ounces of butter in another casserole;
+then add three spoonfuls of flour, heat through; then add one pint of
+milk and one quart of bouillon and the onions, and boil for forty
+minutes. Strain through a fine sieve, put back in casserole, season with
+salt and Cayenne pepper, and stir-in three ounces of sweet butter. When
+the butter is melted, serve hot, with small crusts of bread cut in small
+squares, and fried in butter.
+
+
+AUGUST 14
+
+     BREAKFAST
+       Fresh strawberries with cream
+       Broiled salted mackerel
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cold consomme in cups
+       Cold salmon, mayonnaise
+       Culemo salad
+       French pastry
+       Demi tasse
+
+     DINNER
+       Pea soup with vermicelli
+       Crisp celery
+       Codfish steak, a l'Anglaise
+       Fillet of beef, Dumas
+       Chicory salad
+       Fancy ice cream
+       Assorted cakes
+       Coffee
+
+=Pea soup with vermicelli.= One quart of puree of pea soup mixed with
+one pint of consomme vermicelli.
+
+=Codfish steak a l'Anglaise.= Heat two ounces of butter in a saute pan;
+add two slices of fresh codfish cut about one and one-half inches thick,
+and one sliced onion. Season with salt and pepper, and simmer until the
+fish is done. Then remove the fish to a platter; sprinkle a spoonful of
+flour in the pan, heat through, add one-half glass of white wine, and
+boil for a few minutes. Then add one cup of hot milk and one-half cup of
+fish broth, and boil for ten minutes. Season with salt and pepper, add a
+little chopped parsley and a chopped hard-boiled egg and the juice of a
+lemon, and pour over the fish. Serve hot.
+
+=Fillet of beef, Dumas.= Use a roast tenderloin of beef; or broiled
+fillet of beef steaks. Place on a platter, and cover with sauce Madere
+to which has been added a slice of boiled ham and a small can of French
+mushrooms cut in small dices. Garnish one side of the beef with potatoes
+Parisian, and the other side with artichokes cut in quarters and boiled
+in salted water.
+
+
+AUGUST 15
+
+     BREAKFAST
+       Fresh grapes
+       Boiled eggs
+       Buttered toast
+       Coffee
+
+     LUNCHEON
+       Casawba melon
+       Fried fillet of sole, sauce Tartar
+       Cold tenderloin of beef
+       Salade Chateau de Madrid
+       Camembert cheese with crackers
+       Coffee
+
+     DINNER
+       Potage Dieppoise
+       Queen olives.      Radishes
+       Broiled fresh mackerel, anchovy butter
+       Potatoes Hollandaise
+       Sweetbreads, Lieb, with peas
+       Roast imperial squab
+       Asparagus with melted butter
+       Endive and beet salad
+       Corn starch blanc mange
+       Alsatian wafers
+       Coffee
+
+=Salade Chateau de Madrid.= Peel a half dozen fresh mushrooms, and cut
+them, raw, in Julienne style. Place them in a salad bowl with equal
+parts of green peppers and pimentos, also cut Julienne. In the center
+put an equal part of plain boiled rice; and a dressing made with one
+spoonful of vinegar, the juice of a lemon, two spoonfuls of olive oil, a
+pinch of Cayenne pepper, a little paprika, salt and pepper, and some
+chopped parsley and chervil.
+
+=Potage Dieppoise.= Put in a casserole four leaves of white cabbage, and
+two stalks of leeks and one of celery cut in thin slices. Add three
+ounces of butter, cover, and simmer until done. Then add one pound of
+raw potatoes cut in thin slices the size of a silver quarter, and three
+pints of bouillon. Season with salt and pepper, and boil until done.
+
+=Broiled fresh mackerel, anchovy butter.= Broil the mackerel and place
+on a platter. Pour over it an anchovy butter made as described
+elsewhere. Garnish with parsley in branches and quartered lemons.
+
+=Sweetbreads, Lieb.= Soak four sweetbreads in cold water for an hour.
+Then put on fire in three pints of cold water and a spoonful of salt.
+Bring to a boil, and then cool off in cold water. Then trim the
+sweetbreads, season with salt and pepper, roll in oil, and broil. The
+sweetbreads must be whole; not split. When done place on a slice of
+Virginia ham and cover with sauce Colbert, and garnish with fleurons.
+The preceding is for one person only.
+
+=Endives with beets.= Cut endives salad lengthwise, place on a large
+china platter, season with salt and pepper, sprinkle with chopped beets
+and parsley, and a mixture of one-third of vinegar to two-thirds of
+olive oil.
+
+
+AUGUST 16
+
+     BREAKFAST
+       Baked apples with cream
+       Small sirloin steak
+       Broiled bacon
+       Browned hashed potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit with cherries
+       Eggs Buckingham
+       Salade Russe
+       Vanilla Darioles
+       Demi tasse
+
+     DINNER
+       Potage Italienne
+       Salted pecans
+       Boiled turbot, nonpareil
+       Roast chicken
+       Puree of chicory
+       Summer squash in butter
+       Rissolees potatoes
+       Lemon water ice
+       Macaroons
+       Coffee
+
+=Eggs, Buckingham.= Put in a buttered shirred egg dish a slice of toast,
+lay a slice of ham on top, and a soft poached egg on top of the ham.
+Cover with cream sauce, sprinkle with grated cheese, and bake in a hot
+oven until brown on top.
+
+=Vanilla Darioles.= Mix one ounce of flour with three ounces of sugar,
+two eggs and five yolks of eggs. Then add one pint of milk and some
+vanilla flavoring, and strain. Line about one dozen dariole or small
+timbale moulds with very thin tartelette dough. Put a piece of butter
+the size of a marble in the bottom of each, and fill with the above
+preparation. Bake in a medium-hot oven, and when done unmould; and serve
+either hot or cold, with vanilla sauce.
+
+=Orange Darioles.= Same as vanilla darioles, but flavor with the rind
+and juice of an orange. Serve with orange sauce.
+
+=Lemon Darioles.= Prepare in the same manner as orange darioles, but use
+a lemon to flavor same. Serve with lemon sauce.
+
+=Potage Italienne.= Soak half a pound of dry mushrooms in cold water for
+a few hours. Then put in a casserole with one quart of consomme, one
+pint of puree of tomatoes, and one-half pound of boiled spaghetti cut in
+pieces two inches long. Boil for ten minutes. Crush two pieces of garlic
+and fry in a spoonful of oil for a second, add to the soup, season with
+salt and pepper, and sprinkle with a little chopped parsley. Serve
+grated cheese separate.
+
+=Boiled turbot, nonpareil.= Put the whole turbot in a fish kettle, cover
+with cold water, add a glass of white wine, a handful of salt, one
+sliced carrot, onion and lemon, and a bouquet garni. Boil slowly for
+about ten minutes, then allow to stand for about thirty minutes in the
+hot water. Then put the fish on a folded napkin on a platter, and
+garnish with parsley in branches and quartered lemons. Serve sauce non
+pareil separate.
+
+=Sauce nonpareil.= Put in a casserole the yolks of five eggs and the
+juice of a lemon. Set the casserole in a bain-marie, and stir well. Then
+add, little by little, three-quarters of a pound of butter, and
+one-quarter of a pound of crayfish butter, or lobster butter. Then
+strain through a fine cheese cloth, season with salt and pepper, or
+Cayenne, add one dozen ecrevisse tails cut in two; or the tail of a
+lobster cut in small squares.
+
+=Puree of chicory.= See March 14th, Puree of salad.
+
+
+AUGUST 17
+
+     BREAKFAST
+       Stewed prunes
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Poached eggs, Balti
+       Ham croquettes, cream sauce
+       Peas a la Francaise
+       Schloss cheese with crackers
+       Coffee
+
+     DINNER
+       Consomme Montesquieu
+       Mortadella
+       Pompano, saute meuniere
+       Leg of mutton, Mexicaine
+       String beans
+       Potatoes saute
+       Hearts of lettuce
+       Thousand Island dressing
+       French pastry
+       Demi tasse
+
+=Poached eggs, Balti.= Spread some fresh caviar on four pieces of toast,
+lay a poached egg on top of each, and cover with sauce Madere.
+
+=Ham croquettes.= Cut about one pound of ham trimmings in very small
+squares. Cut a can of French mushrooms in small dices, and squeeze the
+water out of them. Heat an ounce of butter in a casserole, add a dozen
+shallots chopped fine, and simmer for five minutes. Then add a spoonful
+of flour and heat through; then add a cupful of bouillon or stock, and
+boil for a minute; then add the mushrooms and the ham, and cook for ten
+minutes. Bind with the yolks of two eggs, season with a little Cayenne
+pepper, and add some chopped parsley. Then take off the fire and work in
+two ounces of good butter. When the butter is dissolved put on a pan or
+platter, and allow to become cold. Form the croquettes in any shape
+desired, roll in flour, then in beaten eggs, and then in bread crumbs,
+and fry in hot swimming lard. Serve with cream or tomato sauce, or sauce
+Madere. The butter is added to prevent the croquettes from being hard,
+when cooked.
+
+=Virginia ham croquettes.= Make from Virginia ham; otherwise same as
+above.
+
+=Consomme Montesquieu.= Equal parts of boiled ham, breast of chicken,
+and French mushrooms, cut Julienne style. Also an equal part of the
+small flowers of boiled cauliflower. Serve all in hot, well-seasoned
+consomme.
+
+=Leg of mutton, Mexicaine.= Put a leg of mutton in a roasting pan with a
+sliced onion and carrot, four leaves of celery, and one Chili pepper.
+Season the leg with salt and pepper, and rub with a little garlic; place
+a small piece of butter on top, and set in oven to roast. When done
+remove the leg to a platter, drain the grease from the pan, add one
+spoonful of meat extract, a cup of bouillon or stock, and a little salt,
+and boil for a few minutes. Pour a little of the gravy over the mutton
+and serve the rest in a bowl. Garnish the leg with one stuffed pimento a
+la Creole for each person.
+
+=Stuffed pimentos, Creole.= Make a rice Creole. Fill pimentos with this
+rice, place on a buttered pan, put small pieces of butter on top of
+each, and bake in a medium-hot oven. Serve as a garnish, or as a
+vegetable with tomato sauce.
+
+
+AUGUST 18
+
+     BREAKFAST
+       Orange juice
+       Broiled Spanish mackerel
+       Baked potatoes
+       Rolls
+       English breakfast tea
+
+     LUNCHEON
+       Eggs Mollet, Florentine
+       Cold leg of mutton
+       Lima bean salad
+       Swiss cheese with crackers
+       Assorted fruit
+       Coffee
+
+     DINNER
+       Chicken soup, Fougarmont
+       California ripe olives
+       Brook trout, Volper
+       Louis potatoes
+       Roast beef, Jules-Albert
+       Stewed tomatoes
+       Fried egg plant
+       Endives salad, French dressing
+       Vanilla ice cream
+       Assorted cakes
+       Coffee
+
+=Eggs Mollet, Florentine.= Put some puree of spinach in a vegetable
+dish, place four eggs Mollet on top.
+
+=Chicken soup, Florentine.= Cut a spring chicken, bones and all, in
+pieces one inch square. Heat three ounces of butter in a casserole, add
+the chicken, and cook until golden yellow; add two spoonfuls of flour
+and heat through; add three pints of chicken broth, a bouquet garni, and
+one-half cup of raw rice. Boil for one hour, then remove the bouquet
+garni, add one pint of boiling milk, and season with salt and pepper and
+a little chopped parsley.
+
+=Brook trout, Volper.= Put in a casserole two quarts of cider, one
+sliced onion, one carrot, one piece of celery, one piece of leek, a
+little parsley, one bay leaf, one clove, and one spoonful of salt. Bring
+to a boil, and then add eight brook trout. Set the vessel on the side of
+the range, and let stand at boiling point for ten minutes; then remove
+the trout to a platter. Serve with the following sauce: Heat two ounces
+of butter in a casserole, add two spoonfuls of flour and one and
+one-half pints of the cider in which the fish was cooked. Boil for
+twenty minutes. Then add two more ounces of fresh butter, season well
+with salt and pepper, and strain over the fish. Garnish with bread cut
+in heart shapes, and fried in butter. Sprinkle with chopped parsley.
+
+=Louis potatoes.= Cut some potatoes with a small round Parisian spoon,
+parboil in water, and finish cooking in just enough cream to cover the
+potatoes. Season with a little salt, and serve in a deep dish with the
+cream.
+
+=Roast beef, Jules-Albert.= Season a five pound piece of sirloin of beef
+with salt and pepper, and rub with garlic. Put in an earthern pot and
+pour a glassful of olive oil over it. Let it stand in the ice box for
+two days. Then put on fire and roast for about forty minutes, basting
+often. Then remove the beef to a platter, and add to the roasting pan
+one spoonful of flour; heat; add one cup of bouillon and one-half glass
+of white wine, season with salt and pepper, boil for ten minutes, and
+strain. Pour a little over the beef, and serve the rest in a sauce boat.
+
+
+AUGUST 19
+
+     BREAKFAST
+       Fresh raspberries with cream
+       Omelet with chives
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit, cardinal
+       Fried eggs, Infante
+       Imported Frankfort sausages
+       Potato salad
+       Limburger cheese with pumpernickel
+       Rye bread
+       Coffee
+
+     DINNER
+       Consomme with celery and rice
+       Antipasto
+       Fillet of sole, au vin blanc
+       Roast chicken
+       Asparagus, Hollandaise
+       Potato croquettes
+       Romaine salad
+       Lemon darioles
+       Coffee
+
+=Fried eggs, Infante.= Cook some chickens' livers saute in butter, and
+add a little sauce Madere. Pour the livers around some fried eggs.
+
+=Imported Frankfurter sausages.= These sausages can be obtained in cans.
+Remove from can immediately upon opening, otherwise they will turn bad.
+Put the sausages in water almost at the boiling point, and keep them at
+that temperature for twelve minutes, but do not let them boil. Serve on
+a platter, garnished with parsley in branches.
+
+=Consomme with celery and rice.= Cut a stalk of celery in small squares,
+wash well, and boil in salted water until soft. Boil about one-quarter
+of a pound of rice in salted water until soft. Serve both in three pints
+of hot well-seasoned consomme.
+
+=Omelet with chives.= Beat eight eggs, season with salt and pepper, add
+one spoonful of chives sliced very fine, and cook the omelet in the
+usual manner.
+
+
+AUGUST 20
+
+     BREAKFAST
+       Blackberries with cream
+       Plain pancakes
+       Breakfast sausages
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Eggs, Meyerbeer
+       Cold ham and tongue, meat jelly
+       Chiffonnade salad
+       German prune cake
+       Demi tasse
+
+     DINNER
+       Potage brunoise, with rice
+       Carciofini
+       Boiled codfish, Flamande
+       Potatoes, natural
+       Sweetbreads, sans gene
+       Roast turkey, cranberry sauce
+       Broiled sweet potatoes
+       Stewed corn
+       Sliced tomatoes, vinaigrette
+       Corn starch blanc mange with sabayon
+       Coffee
+
+=Eggs Meyerbeer.= Shirred eggs with a broiled split lamb's kidney and a
+slice of truffle on top of each one. Pour a little sauce Madere over the
+white of the eggs.
+
+=Potage brunoise, with rice.= To three pints of consomme brunoise add
+one-quarter of a pound of boiled rice.
+
+=Boiled codfish, Flamande.= Put three slices of fresh codfish, cut about
+one and one-half inches thick, in a kettle with water. Season with salt,
+add one-half glass of vinegar, bring to a boil, and let stand at the
+boiling point for half an hour. Then place on a folded napkin, with
+parsley in branches, and two lemons cut in two. Serve sauce Flamande
+separate.
+
+=Sauce Flamande.= Heat two ounces of butter in a casserole, add two
+spoonfuls of flour, one spoonful of vinegar, one quart of the fish broth
+in which the codfish was cooked, one spoonful of French mustard, a
+little salt and pepper, one bay leaf, one clove, and a little grated
+nutmeg. Boil for twenty minutes, strain through a fine cheese cloth, and
+put back in casserole. Then add, little by little, three ounces of good
+butter. When the butter is melted add the juice of a lemon and some
+fresh-chopped parsley.
+
+=Sweetbreads, sans gene.= Put some braised sweetbreads on a platter, and
+garnish with one stuffed head of fresh mushroom to each person. Cover
+with sauce Colbert.
+
+
+AUGUST 21
+
+     BREAKFAST
+       Baked pears with cream
+       Broiled salted mackerel
+       Boiled potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape thon marine
+       Cold eggs, Riche
+       Broiled lamb chops
+       French fried potatoes
+       Cold artichokes, vinaigrette
+       Cottage cheese with crackers
+       Coffee
+
+     DINNER
+       Puree of lentils with tapioca
+       California ripe olives
+       Broiled pompano, fleurette
+       Duchesse potatoes
+       Boiled fowl, celery sauce
+       Spinach, English style
+       Orange darioles
+       Demi tasse
+
+=Canape thon marine.= Butter four pieces of toast, lay thin slices of
+thon marine on top, spread a little mayonnaise over all with a knife,
+garnish the edges with chopped boiled eggs and chopped parsley. Serve on
+a napkin with parsley in branches, and quartered lemons.
+
+=Cold eggs, Riche.= Make four eggs Mollet. When the eggs have become
+cold cut with the point of a knife, and let the yolks run out. Then fill
+with a few chopped anchovies, place on a china platter, and cover with
+sauce Figaro.
+
+=Puree of lentils with tapioca.= Mix one quart of puree of lentils with
+one pint of consomme tapioca.
+
+=Boiled fowl.= Put a soup hen on the fire in two quarts of water, add a
+little salt, bring to a boil, and skim. Then add one carrot, one onion,
+one leek, one piece of celery and a bouquet garni. Cook until the fowl
+is soft. Serve with cream, celery, oyster, or other sauce; as you may
+desire.
+
+=Celery sauce.= Warm three ounces of butter in a casserole; add two
+stalks of celery, cut in small squares, well-washed and dried; and one
+and one-half spoonful of flour. Heat through, and then add two pints of
+chicken broth and a little salt. Boil until the celery is soft; then
+bind with the yolks of two eggs and a cup of cream.
+
+
+AUGUST 22
+
+     BREAKFAST
+       Sliced peaches with cream
+       Oatmeal
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Casawba melon
+       Eggs Lenox
+       Tripe saute, Lyonnaise
+       Mashed potatoes
+       Field salad
+       Raspberry tartelette
+       Demi tasse
+
+     DINNER
+       Consomme Colbert
+       Radishes      Salted almonds
+       Lobster en court bouillon
+       Roast leg of lamb
+       String beans
+       Potatoes au gratin
+       Fried egg plant
+       Watercress salad
+       Whipped cream in cups
+       Lady fingers
+       Coffee
+
+=Eggs Lenox.= Boil hard one dozen eggs, remove the shells and cut in
+four. Put the eggs in one-half cup of cream sauce, and season with salt
+and pepper. Put in a deep buttered earthern dish, pour a cupful of
+tomato sauce on top, sprinkle with grated cheese, put small bits of
+butter on top, and bake in oven until brown.
+
+=Consomme Colbert.= Add to consomme printanier one poached egg for each
+person. Sprinkle with chopped chervil.
+
+=Lobster en court bouillon.= Heat in a saute pan one spoonful of olive
+oil and one ounce of butter. Add two leeks and one onion sliced fine.
+Fry till crisp and yellow, add one glassful of white wine, one bay leaf,
+one clove, one bouquet of tied parsley, one pint of fish broth, one
+clove of garlic, some chopped parsley, and two tomatoes cut in four.
+Then add two live lobsters cut in pieces one inch thick, including the
+shell and claws. Season with salt and pepper and a pinch of Cayenne, and
+boil slowly for forty minutes. When done remove the bay leaf, clove and
+bouquet of parsley, and serve with the broth and all.
+
+=Whipped cream in cups.= Whip some cream quite stiff, and add a little
+powdered sugar and vanilla. Fill some cups; decorate the tops with some
+of the same whipped cream, but put on in fancy shape with the aid of a
+pastry bag. Serve with lady fingers.
+
+
+AUGUST 23
+
+     BREAKFAST
+       Blackberries with cream
+       Plain poached eggs on toast
+       Broiled bacon
+       Rolls
+       Uncolored Japan tea
+
+     LUNCHEON
+       Hors d'oeuvres varies
+       Cold consomme in cups
+       Omelet Imperatrice
+       English mutton chop, tavern
+       Escarole and chicory salad
+       Roquefort cheese with crackers
+       Assorted fruit
+       Demi tasse
+
+     DINNER
+       Puree of white bean soup, Allemande
+       Plain celery
+       Sand dabs, meuniere
+       Sugar-cured ham glace, champagne sauce
+       Spinach in cream
+       Potatoes au gratin
+       Wine jelly with whipped cream
+       Assorted cakes
+       Coffee
+
+=Omelette Imperatrice.= Slice a breast of boiled chicken, and mix with
+half a cup of cream sauce. Season with salt and pepper. Make the omelet,
+and before turning over on platter lay the chicken stew in the center.
+Pour thin cream sauce around the omelet.
+
+=Puree of white bean soup, Allemande.= Make a puree of white beans as
+described elsewhere. Add four Frankfort sausages, peeled and cut in thin
+slices.
+
+=Sugar-cured ham glace.= Put a ham in a kettle and cover with cold
+water. Bring to a boil, and allow to simmer on side of range, at boiling
+point, for about three hours. Then pull the skin from the ham, sprinkle
+heavily with powdered sugar, place in a roasting pan, put a pint of
+sherry wine in the bottom, set in oven, and roast until brown. Serve on
+a platter garnished with watercress. Serve champagne sauce separate.
+
+=Wine jelly with whipped cream.= Make some wine jelly as described
+elsewhere. Pour into moulds and set in ice box until firm. Unmould on a
+cold dish, and decorate with sweetened whipped cream.
+
+
+AUGUST 24
+
+     BREAKFAST
+       Sliced bananas with cream
+       Browned corned beef hash
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Eggs, Opera
+       Spring lamb Irish stew
+       French pastry
+       Coffee
+
+     DINNER
+       Consomme with Italian paste
+       Lyon sausage
+       Stewed striped bass, Americaine
+       Hollandaise potatoes
+       Roast chicken
+       Succotash
+       Cauliflower, Polonaise
+       Hearts of lettuce salad
+       Corn starch blanc mange with berries
+       Macaroons
+       Demi tasse
+
+=Eggs, Opera.= Garnish some shirred eggs on one side with asparagus tips
+in butter, and on the other side with chickens' livers saute au Madere.
+
+=Consomme with Italian paste.= Boil some Italian paste in salted water
+for eight minutes. Then drain off water, and cool the paste in cold
+water. Serve in hot consomme, with grated cheese separate.
+
+=Stewed striped bass, Americaine.= Cut four pounds of striped bass in
+pieces two inches thick. Put them in a buttered saute pan with an onion
+chopped fine; season with salt and pepper, add a glassful of white wine,
+and one quart of canned tomatoes just as they come from the can; and a
+bouquet garni. Cover, and simmer for half an hour. Then remove the fish
+to a platter, take out the bouquet garni, and reduce the broth one-half.
+Add, little by little, three ounces of sweet butter, stir until the
+butter is melted, add a little chopped parsley, and pour over the fish.
+
+=Corn starch blanc mange.= Put a pint of milk on the fire. Moisten three
+spoonfuls of corn starch in a little cold milk, and then stir it into
+the boiling milk. Add two ounces of sugar and two well-beaten eggs. Cook
+for a few minutes, and pour into small moulds. When cold, unmould, and
+serve with cold cream.
+
+=Corn starch blanc mange with Sabayon.= Prepare as above, and serve
+covered with thick Sabayon sauce.
+
+=Corn starch blanc mange with berries.= Prepare a corn starch blanc
+mange, and serve with sweetened strawberries, raspberries, blackberries,
+or loganberries, around the edge of the dish.
+
+=Corn starch blanc mange with stewed fruit.= Serve corn starch blanc
+mange with cold stewed apples, pears, peaches, plums, or apricots,
+around the bottom of the dish.
+
+=Corn starch food.= (For infants or invalids.) Boil one pint of milk.
+Add three tablespoonfuls of corn starch diluted with a little cold
+water, and two ounces of sugar. Stir into the boiling milk, boil for a
+few minutes, and serve hot or cold.
+
+
+AUGUST 25
+
+     BREAKFAST
+       Grapes
+       Scrambled eggs with tomatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Tomatoes, surprise
+       Eggs, de Lesseps
+       Rump steak, Dickinson
+       French fried potatoes
+       Jerusalem artichokes in cream
+       Camembert cheese with crackers
+       Assorted fruit      Demi tasse
+
+     DINNER
+       Puree of turnips, Caroline
+       Mortadella.      Salted almonds
+       Broiled fillet of sole, maitre d'hotel
+       Leg of veal, au jus
+       Carrots, Vichy
+       Peas in butter
+       Chateau potatoes
+       Field and beet salad
+       Strawberry ice cream
+       Assorted cakes
+       Coffee
+
+=Scrambled eggs with tomatoes.= Peel four tomatoes, cut in two, and
+squeeze out the water. Then cut in small squares, and put in a saute pan
+with one ounce of butter, season with salt and pepper, and simmer until
+done. Then add eight beaten eggs, one-half cup of cream, one ounce of
+butter, a little more salt and pepper; and then scramble with the
+tomatoes.
+
+=Tomatoes, surprise.= Peel four tomatoes, cut off the tops, and scoop
+out the centers with a small spoon. Season the inner side of the
+tomatoes with salt and pepper, and turn upside down so the water will
+run out. Cut some celery in small dices, wash well, and mix with
+mayonnaise sauce, season with salt and pepper; and then fill the
+tomatoes. Serve on lettuce leaves.
+
+=Eggs, de Lesseps.= Butter shirred egg dishes, crack two eggs in each,
+and lay one-quarter of a calf's brains that has been previously heated,
+on each. Season with salt and pepper, and set in oven for a few minutes.
+Put a small piece of butter in a frying pan and cook until smoking, and
+nearly black; pour over the egg and brain. Put a spoonful of vinegar in
+the frying pan and heat, and also pour over the egg. Sprinkle with a
+little chopped parsley and a few capers.
+
+=Rump steak, Dickinson.= Broil a rump steak, and place on a platter.
+Parboil four slices of beef marrow and lay on top with some green and
+red peppers cut in triangular shapes. Pour sauce Colbert around the
+steak.
+
+=Jerusalem artichokes in cream.= Peel a quart of Jerusalem artichokes,
+and put in a casserole with water, salt and a piece of lemon. Boil until
+done, drain off the water, and cut the artichokes in any shape desired,
+or sliced. Make a pint of cream sauce, put the artichokes in it, and
+boil for a few minutes. Season well.
+
+=Puree of turnips, Caroline.= Peel six turnips, cut in four, put in a
+casserole with two quarts of chicken or veal broth, half a pound of
+rice, and a bouquet garni. Boil until done, remove the bouquet, and
+strain through a fine sieve. Put back in the casserole, bring to a boil;
+and add slowly, bit by bit, four ounces of sweet butter; season with
+salt and pepper, and serve with small pieces of bread cut in dices and
+fried in butter.
+
+=Mortadella.= Imported Italian sausages, which comes in cans, sliced.
+Very fine.
+
+
+AUGUST 26
+
+     BREAKFAST
+       Stewed prunes
+       Buckwheat cakes, maple syrup
+       Crescents
+       English breakfast tea
+
+     LUNCHEON
+       Eggs, Don Juan
+       Broiled veal kidneys, with bacon
+       Lyonnaise potatoes
+       Celery Victor
+       Napoleon cake
+       Coffee
+
+     DINNER
+       Consomme Chatelaine
+       Queen olives
+       Fried soft clams, Tartar sauce
+       Tenderloin of beef, Cardinalice
+       Lima beans, au paprika
+       St. Francis potatoes
+       Endives salad
+       Mirlitons
+       Coffee
+
+=Eggs, Don Juan.= Make four pieces of toast, lay six fillets of
+anchovies on each, and cover with scrambled eggs.
+
+=Consomme Chatelaine.= Equal parts of small chicken dumplings, boiled
+rice and new peas, served in hot consomme.
+
+=Fried soft clams, sauce Tartar.= Take the bellies of one dozen soft
+clams and roll in flour, then in beaten eggs, and finally in fresh bread
+crumbs. Fry in swimming hot lard or butter. Season with salt, place on a
+platter, on a napkin; and garnish with fried parsley and quartered
+lemons. Serve Tartar sauce separate.
+
+=Tenderloin of beef, Cardinalice.= Roast a tenderloin of beef, and lay
+sliced truffles heated in Madeira wine, on top. For each person, garnish
+with one-half tomato seasoned with salt and pepper, a small bit of
+butter placed on top and baked in the oven, and one pimento heated in
+butter. Serve separate, sauce Bearnaise and tomato sauce mixed. This is
+also a good way to serve tenderloin or sirloin steaks.
+
+=Lima beans, au paprika.= Boil one quart of Lima beans in salted water.
+When done drain off the water. Heat through in a casserole, two ounces
+of butter and six chopped shallots. Then add one teaspoonful of flour
+and one teaspoonful of paprika, and one-half cup of bouillon, stock, or
+water; and boil for ten minutes. Then add the Lima beans, and simmer for
+a few minutes. If necessary, add a little more salt.
+
+=Mirlitons (cake).= Beat well together four eggs and three ounces of
+sugar. Add one gill of orange flower water and one pint of cream.
+Strain, and put into tartelette moulds lined with tartelette dough
+rolled very thin. Dust some powdered sugar over them, and bake in a
+moderate oven.
+
+
+AUGUST 27
+
+     BREAKFAST
+       Cantaloupe
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cold celery broth
+       Cold salmon, mayonnaise
+       Sliced cucumbers
+       Roquefort cheese and crackers
+       Coffee
+
+     DINNER
+       Potage bourgeoisie
+       Pim olas
+       Skate fish au beurre noir
+       Potatoes, nature
+       Boiled beef, horseradish sauce
+       German cabbage
+       Roast squab
+       Chiffonnade salad
+       Biscuit glace, vanilla
+       Assorted cakes
+       Coffee
+
+=Cold celery broth.= Wash two stalks of celery, and cut in small pieces.
+Put in a vessel with three pounds of chopped raw shin of beef, the
+whites of six eggs, one onion, and a spoonful of salt. Mix well, and add
+slowly one gallon of stock or bouillon; or three quarts of water; and
+boil for two hours. Strain through a fine cloth, put in ice box, and
+serve when cold.
+
+=Potage bourgeoisie.= In a kettle put a fresh brisket of beef, two
+marrow bones, and a handful of salt; and cover with cold water. Bring to
+a boil, skim well, add a small piece of Savoy cabbage, one carrot, one
+onion, one piece of celery, a dozen stalks of leek tied in a bunch, a
+bouquet garni, and a spoonful of whole black peppers. Boil slowly for
+about three hours and a half; then remove the beef; and take out the
+leeks and carrot and cut them in small round pieces. Take the fat off of
+the broth, and strain the broth over the leeks and carrot. Boil for a
+few minutes, and season with salt and pepper. Before serving add some
+chopped chervil, and some bread crusts cut in half inch squares, and
+fried in butter.
+
+=German cabbage.= Heat three ounces of butter in a casserole, add three
+chopped onions, and simmer until done. Then add one spoonful of flour
+and one pint of bouillon from boiled beef, season with salt and pepper;
+and then add two heads of sliced Savoy cabbage, and cover the pot. Cook
+for one hour; then add one-half glass of white wine vinegar, and one
+spoonful of chopped parsley, and boil for thirty minutes.
+
+
+AUGUST 28
+
+     BREAKFAST
+       Sliced figs with cream
+       Hominy
+       Pulled bread
+       Chocolate
+
+     LUNCHEON
+       Olive and anchovy salad
+       Eggs, Canada
+       Broiled pigs' feet      Chow chow
+       Potatoes, surprise
+       Corn starch blanc mange with stewed fruits
+       Demi tasse
+
+     DINNER
+       Potage Colbert
+       Salted hazelnuts
+       Eels, mariniere
+       Roast leg of mutton
+       String beans with shallots
+       Mashed potatoes
+       Endives salad
+       Dariolets, Duchesse
+       Coffee
+
+=Olive and anchovy salad.= Lay on a ravier, or flat celery dish, two
+dozen fillets of anchovies, crosswise. Cut the stones out of one dozen
+large queen olives, and slice the olives thin. Lay them over the
+anchovies, sprinkle with a very little salt, some fresh-ground black
+pepper, a spoonful of vinegar, and a spoonful of olive oil. Garnish with
+hard-boiled eggs cut in four, and chopped parsley.
+
+=Eggs, Canada.= Cut the tops from four solid even-sized tomatoes, scoop
+out the insides, season with salt and pepper, break a raw egg in each,
+put a small piece of butter on top, season with salt and pepper, place
+on a buttered plate and bake in the oven for about eight or ten minutes.
+Serve on a china platter with a little tomato sauce around the tomatoes.
+Sprinkle with chopped parsley.
+
+=Potatoes, surprise.= Bake four medium-sized potatoes, cut off the tops,
+and scoop out the insides. Mix the insides with two ounces of sweet
+butter, a little chopped chives, and salt and pepper. Mix lightly with a
+spoon, and refill the potatoes. Replace the top, and bake in oven again
+for three minutes. Serve on napkins.
+
+=Potage Colbert.= Wash and dry two heads of chicory salad, slice fine,
+and fry in a casserole in three ounces of butter. Then add one and
+one-half ounces of flour, three pints of veal or beef broth, and one
+bouquet garni; and boil for an hour. Remove the bouquet, and strain the
+rest through a fine sieve. Put back in the vessel, season to taste with
+salt and Cayenne pepper, and when nearly boiling add the yolks of two
+eggs beaten with one cup of cream. Before serving add one
+lightly-poached egg to each person.
+
+=Eels, mariniere.= Remove the skin, and cut an eel in pieces three
+inches long. Put in a buttered pan, add one dozen finely chopped
+shallots, one glass of white wine, and one cup of fish broth. Cover, and
+boil until the eels are done. Then place on a platter. Heat one ounce of
+butter in a casserole, add a spoonful of flour and the broth in which
+the eels were cooked, and boil for five minutes. Bind with the yolks of
+two eggs and one-half cup of cream, add a little chopped parsley, and
+pour over the fish. Do not strain the sauce.
+
+=String beans with shallots.= Boil two pounds of string beans in salted
+water. Simmer, without allowing to color, six chopped shallots in two
+ounces of butter. Then add the string beans, one ounce of butter, and
+some chopped parsley, season with salt and pepper, and simmer for a few
+minutes.
+
+
+AUGUST 29
+
+     BREAKFAST
+       Stewed dried fruit
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Grapefruit with cherries
+       Eggs Benoit
+       English mutton chops, Kentucky sauce
+       Broiled sweet potatoes
+       Romaine salad
+       Brie cheese with crackers
+       Coffee
+
+     DINNER
+       Consomme tapioca, ecrevisse butter
+       California ripe olives
+       Sand dabs, meuniere
+       Roast turkey, cranberry sauce
+       Green corn
+       Spinach with eggs
+       Rissolee potatoes
+       Cold artichoke, vinaigrette
+       Roman punch
+       Assorted cakes
+       Coffee
+
+=Eggs Benoit.= Spread some pate de foie gras on four pieces of toast,
+lay a poached egg on top of each; and a head of fresh mushrooms saute in
+butter on top of each egg. Cover with Madeira sauce.
+
+=English mutton chop, Kentucky sauce.= Broil the chop. Serve Kentucky
+sauce separate.
+
+=Kentucky sauce.= Put in a casserole one pint of claret, half a pint of
+whiskey or cognac, one pint of chicken broth, half a pint of tomato
+ketchup, quarter of a pound of brown sugar, a little salt and one-half
+teaspoonful of tabasco sauce. Bring to a boil, and thicken with one-half
+cup of corn starch mixed with a little cold water. Boil for ten minutes,
+and then strain. Serve with mutton or game.
+
+=Stewed dried fruit (in general).= Take pears, apricots, peaches, figs,
+or other fruit, and soak in cold water for about one hour. Then drain,
+add a little sugar, to taste, and boil until soft. Allow to become cold
+before serving.
+
+=Consomme tapioca, au beurre d'ecrevisses (ecrevisse butter).= Make two
+quarts of consomme tapioca, and while boiling add, little by little,
+three ounces of ecrevisse butter. When the butter is melted, and while
+the soup is boiling, add a little Cayenne pepper and a pony of cognac,
+and serve.
+
+
+AUGUST 30
+
+     BREAKFAST
+       Apple sauce
+       Plain omelet
+       Pulled bread
+       Cocoa
+
+     LUNCHEON
+       Canape of fresh caviar
+       Eggs Chambord
+       Breaded veal cutlets
+       Macaroni Caruso
+       Edam cheese with crackers
+       Coffee
+
+     DINNER
+       Potage Plessy
+       Celery
+       Boiled turbot, Hollandaise
+       Potatoes, nature
+       Sirloin steak, Bordelaise
+       Broiled fresh mushrooms
+       Souffle potatoes
+       French asparagus, melted butter
+       Chicory salad
+       Raspberry water ice
+       Assorted cakes
+       Coffee
+
+=Eggs Chambord.= Poached eggs on toast, covered with sauce Chambord.
+
+=Sauce Chambord.= Put in a casserole the head of a salmon cut in small
+pieces. Add three ounces of butter, one sliced carrot, one onion, a
+little parsley in branches, one bay leaf, four cloves, one spoonful of
+whole black peppers, one clove of garlic, and a little salt. Simmer
+until the head is cooked, then add one pint of claret and reduce until
+nearly dry. Then add one quart of fish broth or stock and boil for ten
+minutes. Thicken with two ounces of butter and one ounce of flour
+kneaded together, mix well, add two tablespoonfuls of anchovy essence,
+and boil for five minutes. Strain through a fine sieve, put back in
+casserole, bring to a boil, add two ounces of fresh butter, whip well,
+and season with salt and Cayenne pepper. Strain through fine cheese
+cloth. Serve with fish or eggs.
+
+=Macaroni Caruso.= Boil one pound of macaroni in salted water. When done
+drain off the water, add one-half pound of sliced fresh mushrooms saute
+in butter, a very little garlic fried in oil, a cup of tomato sauce, and
+one-half cup of grated cheese. Also serve grated cheese separate.
+
+=Potage Plessy.= Slice ten onions very fine, and put in a casserole with
+a quart of water, bring to a boil, and then drain. Heat three ounces of
+butter in a casserole, then add two ounces of flour and two quarts of
+bouillon, and stir well. Then add the onions, season with salt and
+pepper, boil for an hour, and strain through a fine sieve. Put back in
+the casserole and add two ounces of sweet butter. When the butter is
+melted add bread crumbs fried in butter.
+
+
+AUGUST 31
+
+     BREAKFAST
+       Fresh raspberries with cream
+       Baked beans, Boston style
+       Boston brown bread
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Eggs Bernadotte
+       Calf's head, vinaigrette
+       Plain boiled potatoes
+       German prune cake
+       Demi tasse
+
+     DINNER
+       Potage Montglas
+       Dill pickles
+       Boiled striped bass, Indian soy sauce
+       Chicken saute, Alsacienne
+       Peas a la Francaise
+       Chicory salad, Escoffier dressing
+       Floating island
+       Macaroons
+       Coffee
+
+=Eggs Bernadotte.= Lay four poached eggs on four pieces of toast, put
+two fillets of anchovies crosswise on each egg. Mix one pint of cream
+sauce with one dozen sliced queen olives, and pour over the eggs.
+
+=Potage Montglas.= Mix one pint of puree of tomatoes with one quart of
+Consomme sago. Add the breast of a boiled fowl cut Julienne style, the
+tip of a smoked beef tongue cut in small squares, and one-quarter of a
+pound of macaroni cut in pieces one inch long. Serve grated cheese
+separate.
+
+=Boiled striped bass, Indian soy sauce.= Put a whole striped bass in a
+fish kettle, cover with cold water, add a handful of salt, two sliced
+lemons, one small piece of ginger root, one sliced onion, and a bouquet
+garni. Bring to a boil, and set on side of stove at boiling point for
+twenty minutes. When done place on a platter, on a napkin, and garnish
+with small round boiled potatoes, parsley in branches, and two lemons
+cut in half. Serve sauce separate.
+
+=Indian soy sauce.= Put two ounces of butter in a casserole, add two
+chopped shallots, and heat. Then add one spoonful of flour, one pint of
+boiling milk, one-half pint of Indian soy sauce, and season with salt
+and Cayenne pepper. Boil for a few minutes; then add a cup of thick
+cream and the juice of a lemon. The Indian soy sauce may be obtained in
+bottles.
+
+=Chicken saute, Alsacienne.= Cut a chicken in four. Heat one ounce of
+butter in a saute pan, add the chicken, season with salt and pepper and
+a chopped shallot, and cook until golden yellow. Then add one-half
+spoonful of flour, and toss. Then add one-half glass of white wine, one
+cup of bouillon, and a spoonful of meat extract; and simmer for fifteen
+minutes. Serve on a platter garnished on one side with noodles, and on
+the other side with flour dumplings. Sprinkle with chopped parsley.
+
+=Escoffier dressing.= Mix well together one-fourth cup of imported
+Escoffier sauce, which may be obtained in bottles, three-fourths of a
+cup of Chili sauce, a cup of mayonnaise to which has been added the
+juice of half a lemon, a little chives cut fine, and salt, pepper and
+paprika to taste. Pour over the salad.
+
+
+SEPTEMBER 1
+
+     BREAKFAST
+       Orange marmalade
+       Buckwheat cakes
+       Breakfast sausages
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape de sardine
+       Eggs Grazienna
+       Pork tenderloin, sauce piquante
+       Lorraine potatoes
+       Dandelion salad
+       Oregon cream cheese with crackers
+       Coffee
+
+     DINNER
+       Little Neck clams
+       Fish broth, with whipped cream
+       Chow chow
+       Broiled barracouda, sauce Rougemont
+       Potato brioche
+       Tournedos, Cafe Julien
+       String beans with tomatoes
+       Escarole salad
+       Strawberries a la mode
+       Assorted cakes
+       Demi tasse
+
+=Eggs Grazienna.= Mix a cupful of boiled peas with a spoonful of cream
+sauce and a little salt and sugar. Heat well, and place on a platter.
+Put four fried eggs on top of the peas and pour a little tomato sauce
+around the bottom of the platter.
+
+=Fish broth with whipped cream.= Make a fish broth, serve whipped cream
+and cheese straws on the side.
+
+=Potato brioche.= Make a potato croquette preparation. Roll out, in
+flour, into the shape of a ball, place on a buttered pan, brush the tops
+with yolks of eggs, and bake in oven until nicely colored.
+
+=Sauce Rougemont (cold).= Chop very fine some fresh mustard and
+tarragon, and mix with well-seasoned mayonnaise. If fresh mustard is not
+available use a little French mustard.
+
+=Broiled barracouda, sauce Rougemont.= Split a barracouda, season well
+with salt and pepper, roll in oil, and broil. Place on a platter and
+garnish with parsley in branches and quartered lemons. Serve sauce
+Rougemont separate.
+
+=Tournedos, Cafe Julien.= Take tournedos, or filet mignons, or small
+tenderloin steaks, or sirloin steaks; season well with salt and pepper,
+roll in oil, and broil. When done place on a platter, and garnish, for
+each person, with one fresh boiled artichoke bottom filled with French
+peas. Pour sauce Madere over the meat.
+
+=String beans with tomatoes.= Peel and cut four tomatoes in four. Put in
+a casserole with one ounce of butter, season with salt and pepper, and
+simmer for ten minutes. Add two pounds of fresh boiled string beans, and
+two more ounces of fresh butter. Season with salt and pepper to taste,
+and simmer for five minutes. Sprinkle with parsley chopped fine.
+
+
+SEPTEMBER 2
+
+     BREAKFAST
+       Sliced pineapple
+       Fried eggs with salt pork
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Little Neck clam cocktails
+       Eggs a la tripe
+       Cold roast beef
+       String bean salad
+       Duchesse darioles
+       Demi tasse
+
+     DINNER
+       Potage Maintenon
+       California ripe olives
+       Pompano saute, meuniere
+       Roast duckling, apple sauce
+       Baked creamed squash
+       Sweet potatoes saute
+       Green peas
+       Waldorf salad
+       Fancy ice cream
+       Assorted cakes
+       Coffee
+
+=Fried eggs with salt pork.= Put four slices of salt pork in a frying
+pan and fry until done. Then break four eggs on top of the pork, season
+with a little pepper, and bake in oven for three minutes.
+
+=Dariole Duchesse.= Mix one ounce of flour and three ounces of sugar
+with two whole eggs and five yolks. Then add one pint of milk to which
+has been added six crushed macaroons. Line about a dozen dariole moulds,
+or small timbales, with tartelette dough, or puff paste parings. (Paste
+left over when making vol au vent or puff paste cakes). The paste should
+be rolled out very thin. Into the bottom of each lined mould place a
+little chopped candied fruit, then fill with the above preparation. Dust
+some powdered sugar on top, and bake in a rather hot oven. Unmould and
+serve with fruit sauce.
+
+=Potage Maintenon.= Put a soup hen and two pounds of veal bones in a pot
+in one gallon of water, add a spoonful of salt, one onion, one carrot,
+one stalk of celery, one-half stalk of leek, and a bouquet garni. Bring
+to a boil, skim well, and then simmer until the fowl is done. Then take
+out the fowl and cut the white meat in small squares. Strain the broth.
+Heat in a casserole four ounces of butter, add one-half cup of rice and
+two and one-half ounces of flour. When heated through add the broth,
+stir well, and let it simmer slowly. When once boiling be careful that
+the rice does not stick to the bottom and burn. Also be careful when
+stirring that you do not break the rice. Taste, season with salt and a
+little Cayenne pepper; and when the rice is soft thicken the soup with
+the yolks of four eggs mixed with a cup of cream and a very little
+grated nutmeg. Do not let the soup boil after adding the thickening.
+
+
+SEPTEMBER 3
+
+     BREAKFAST
+       Fresh raspberries and strawberries with cream
+       Calf's liver and bacon
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cantaloupe and watermelon, surprise
+       Shirred eggs, Caroli
+       Veal kidneys saute, au Madere
+       Mashed potatoes
+       Salade Bresilienne
+       Camembert cheese with crackers
+       Coffee
+
+     DINNER
+       Consomme brunoise and vermicelli
+       Pickles.      Radishes
+       Planked black bass
+       Cucumber salad
+       Deviled chickens' legs with Virginia ham
+       Spinach with cream
+       Egg plant, Sicilienne
+       French pastry
+       Demi tasse
+
+=Cantaloupe and watermelon, surprise.= Cut out with a round Parisian
+spoon equal parts of cantaloupe and watermelon. Mix, and serve in
+grapefruit supreme glasses. Serve salt, pepper and powdered sugar
+separate.
+
+=Eggs, Caroli.= Place in a buttered shirred egg dish one slice of smoked
+beef tongue, break two eggs on top, season with salt and pepper,
+sprinkle with grated cheese, put small bits of butter on top, and bake
+in oven until brown.
+
+=Consomme brunoise and vermicelli.= One quart of consomme brunoise mixed
+with one pint of consomme vermicelli. Serve grated cheese separate.
+
+=Planked black bass.= Season a whole black bass with salt and pepper,
+and lay on a buttered plank. Put a little butter on top of the fish, and
+set in oven to bake. When the fish is done make a border around the edge
+of the plank with potato croquette preparation, using a pastry bag with
+a star tube to squeeze the potato through. Then set back in oven and
+cook until the border is brown. Pour two spoonfuls of maitre d'hotel
+butter over the fish, and garnish with parsley in branches and quartered
+lemons.
+
+=Deviled chickens' legs and Virginia ham.= Use the legs from soup hens
+or roasted chickens. Spread with a mixture of half English and half
+French mustard, roll in bread crumbs, sprinkle with olive oil, broil,
+and place on a platter. Broil one slice of Virginia ham for each person,
+and lay on top of the chickens' legs. Pour tomato sauce around them.
+
+=Egg plant, Sicilienne.= Peel an egg plant and cut in thin slices. Mix
+in a bowl two cups of grated cheese, one egg, half a cup of very thick
+cream, a little chopped chives, salt and a little Cayenne pepper. Spread
+on a slice of egg plant, and lay another slice on top, in the form of a
+sandwich. Roll in flour, then in beaten eggs, and finally in bread
+crumbs. Fry in very hot swimming butter, and serve on folded napkin.
+
+
+SEPTEMBER 4
+
+     BREAKFAST
+       Stewed prunes
+       German pancakes
+       Corn muffins
+       Ceylon tea
+
+     LUNCHEON
+       Hors d'oeuvres assortis
+       Cold consomme in cups
+       Baked oysters, Gruyere
+       Russian salad
+       Mirlitons au rhum
+       Coffee
+
+     DINNER
+       Potage Ruffo
+       Queen olives
+       Bouillabaisse Marseillaise
+       Roast leg of lamb
+       Corn a la Marie
+       Potato croquettes
+       Lima beans in butter
+       Chicory and romaine salad
+       Vanilla ice cream
+       Lady cake
+       Demi tasse
+
+=Baked oysters, Gruyere.= Season one dozen oysters on the half shell
+with salt and pepper, lay on each a very thin slice of Swiss cheese, put
+a small bit of butter on top, and bake in a very hot oven for six
+minutes. Serve in the shells, on a platter, garnished with quartered
+lemons.
+
+=Mirlitons au rhum.= Beat until very light, six eggs, six ounces of
+powdered sugar, and six ounces of almonds chopped very fine. Then add
+two tablespoonfuls of rum, one ounce of flour, and four ounces of melted
+butter. Pour into tartalette moulds, that have been lined with very thin
+dough. Dust the tops with powdered sugar, and bake in a rather hot oven.
+Glace the tops with thin icing flavored with rhum.
+
+=Potage Ruffo.= Mix one quart of puree of tomato soup with one pint of
+consomme, add one-half pound of macaroni that has been boiled in salted
+water, and cut in pieces one-half inch long. Serve grated cheese
+separate.
+
+=Corn a la Marie.= Put two ounces of butter and two peeled and quartered
+tomatoes in a casserole, and simmer for five minutes. Then add the corn
+cut from six boiled ears, season with salt, pepper, and a pinch of
+sugar, and simmer for five minutes.
+
+=Lady cake.= One pound of sugar, three-quarters of a pound of sweet
+butter, one pound of flour, two ounces of corn starch, half a
+teaspoonful of baking powder, the whites of sixteen eggs, and rose
+flavoring. Mix the sugar with the butter and half of the whites of eggs.
+Mix the flour, corn starch and baking powder together, and add it to the
+first mixture. Beat the remainder of the whites of eggs until very hard,
+and add them to the preceding. Add the rose flavoring, mix lightly, put
+in mould and bake in the same manner as pound cake.
+
+
+SEPTEMBER 5
+
+     BREAKFAST
+       Orange marmalade
+       Poached eggs with bacon
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit with chestnuts
+       Eggs Mollet, Auben
+       Lamb hash, Sam Ward
+       Escaloped tomatoes
+       Sierra cheese with crackers
+       Coffee
+
+     DINNER
+       Blue Point oysters on half shell
+       Consomme federal
+       Salted Brazil nuts
+       Boiled Lake Tahoe trout, Hollandaise
+       Potatoes, nature
+       Sweetbreads braise, Georginette
+       Roast chicken
+       New beets, Californienne
+       Baked kohl rabi
+       Hearts of lettuce, egg dressing
+       Lemon water ice
+       Lady fingers
+       Demi tasse
+
+=Eggs Mollet, Auben.= Make four croustades, lay an egg Mollet in each,
+and pour a little sauce Italienne over them.
+
+=Lamb hash, Sam Ward.= Put two ounces of butter and one chopped onion in
+a casserole and simmer until yellow. Then add one pound of raw potatoes
+cut in small squares, and two pounds of left-over lamb cut in the same
+manner; season with salt and pepper, add one cup of bouillon, cover, and
+simmer for nearly an hour. Then dish up and sprinkle with chopped
+parsley.
+
+=Escaloped tomatoes.= Drain into a bowl the juice from canned tomatoes.
+Butter a baking dish, cover the bottom with a layer of the tomatoes, add
+bits of butter, season with salt and pepper, and sprinkle with fresh
+bread crumbs. Then repeat with tomatoes, seasoning, and crumbs, in
+order, until the dish is full. Then add the tomato juice, sprinkle some
+crumbs on top, and bake in oven for twenty minutes. Serve in same dish.
+
+=Consomme federal.= Make a consomme royal, season with a little Cayenne
+pepper, and add six thin slices of truffle for each person.
+
+=Sweetbreads braise, Georginette.= Make a puree of sorrel (see
+vegetable). Add to the puree some sliced canned mushrooms; or fresh
+mushrooms saute in butter. Put the sorrel on a platter, lay sweetbreads
+braise on top, and pour the gravy around the bottom of the platter.
+
+=New beets, Californienne.= Put in a saute pan two ounces of butter,
+three cloves, one teaspoonful of tarragon vinegar, one-half teaspoonful
+of sugar, and some fresh-cooked and peeled, small beets. Simmer for a
+few minutes.
+
+=Baked kohl rabi.= Peel some kohl rabi, slice thin, and boil in salted
+water. Then arrange in a baking dish, cover with well-seasoned cream
+sauce, sprinkle with grated cheese and bread crumbs in equal parts, put
+small bits of butter on top, and bake in oven until brown.
+
+
+SEPTEMBER 6
+
+     BREAKFAST
+       Baked pears with cream
+       Broiled salmon bellies with melted butter
+       Plain boiled potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Eggs, Jockey Club
+       Cold chicken and tongue, meat jelly
+       String bean and tomato salad
+       American dairy cheese with crackers
+       Coffee
+
+     DINNER
+       Macaroni soup, with leeks
+       California ripe olives
+       Fillet of flounder, Chilienne
+       Roast loin of veal, au jus
+       Stuffed egg plant
+       Asparagus tips in cream
+       Cleo potatoes      Escarole salad
+       Chocolate eclairs      Demi tasse
+
+=Eggs, Jockey Club.= Shirred eggs garnished with veal kidneys saute au
+Madere.
+
+=String bean and tomato salad.= Equal parts of fresh-boiled cold string
+beans and peeled and quartered tomatoes. Put the beans around the edge
+of a salad bowl and the tomatoes in the center. Serve with French
+dressing and fresh-chopped parsley.
+
+=Macaroni soup with leeks.= Slice six stalks of leek very thin, and put
+in casserole with three ounces of butter. Simmer until the leeks are
+cooked; then add two quarts of bouillon, stock or chicken broth; and
+bring to a boil. Then add six ounces of macaroni that has been boiled in
+salted water for fifteen minutes and then cut in pieces one inch long.
+Boil again for fifteen minutes, and season with salt and pepper. It is
+ready to serve when the macaroni is soft. Serve grated cheese separate.
+
+=Fillet of flounder, Chilienne.= Put four fillets of flounder in a flat
+buttered baking dish, season with salt and pepper, lay four parboiled
+oysters on top of each fillet, and cover all with sauce Creole. Sprinkle
+with grated cheese and bread crumbs, put small bits of butter on top,
+and bake in oven for thirty minutes. Serve in the same dish, sprinkled
+with chopped parsley.
+
+=Stuffed egg plant.= Three tablespoonfuls of sweet butter, one-half
+cupful of fresh bread crumbs, one cup of bouillon, the breast or leg of
+a cooked chicken chopped very fine, one egg, one-half glass of white
+wine, one pony of sherry wine, one tablespoonful of flour; and for
+seasoning use salt and pepper, and a little grated nutmeg, if desired.
+Cut three egg plants in two lengthwise, and scoop out the centers,
+leaving the shell a half inch thick. Soak half a cup of bread crumbs in
+a little stock or bouillon for five minutes; then add the chicken, two
+spoonfuls of butter, the egg, well beaten, and the chopped centers of
+the egg plant. Season, fill the egg plant shells, sprinkle with fresh
+bread crumbs, put small bits of butter on top, set in pan with a
+spoonful of olive oil, pour in the rest of the bouillon and white wine,
+and bake in a moderate oven. Serve on hot dishes, with the following
+sauce. Heat one spoonful of flour with one spoonful of butter, add the
+sherry wine and a cupful of the broth from the pan in which the egg
+plant was baked, and cook for five minutes. Pour the sauce around the
+egg plant.
+
+=Asparagus tips in cream.= Make half a pint of cream sauce, and season
+well. Heat a can of asparagus tips in its own water; drain, lay in a
+deep vegetable dish, and pour the cream sauce over them.
+
+
+SEPTEMBER 7
+
+     BREAKFAST
+       Fresh grapes and apricots
+       Oatmeal with cream
+       Crescents
+       Chocolate with whipped cream
+
+     LUNCHEON
+       Herring salad, Moscovite
+       Eggs, Germaine
+       Lamb chops saute, aux fines herbes
+       Peas and shallots in cream
+       Mashed potatoes au gratin
+       Lemon pie, special
+       Coffee
+
+     DINNER
+       German carrot soup
+       Salami.      Green olives.      Celery
+       Sand dabs, Gaillard
+       Braised beef, comfortable
+       Green corn
+       Potato croquettes
+       Romaine salad
+       Fancy ice cream
+       Assorted cakes
+       Coffee
+
+=Herring salad, Moscovite.= Soak half a dozen salted herrings in cold
+water for two hours. Then skin them, remove the bones, slice very thin,
+and place on a china platter. Chop two pickled beets, and place around
+the herring. Chop separately the whites and yolks of two hard-boiled
+eggs, and place on top of the herring. Pour the following dressing over
+all: Put in a bowl two spoonfuls of fresh-grated horseradish, a little
+salt and fresh-ground black pepper, one spoonful of tarragon vinegar,
+two spoonfuls of olive oil, and a little chopped cloves and parsley. Mix
+well.
+
+=Eggs, Germaine.= Broil four large heads of fresh mushrooms and place
+them on four small round pieces of toast. Put a poached egg on top of
+each mushroom; and cover with sauce Colbert, to which has been added a
+little chopped tarragon.
+
+=Lamb chops saute, aux fines herbes.= Season eight lamb chops with salt
+and pepper, and fry in melted butter. Then place the chops on a platter.
+Put two ounces of butter in the frying pan, cook until the butter is
+brown, and pour over the chops. Sprinkle with chopped parsley, chervil,
+tarragon, and the juice of a lemon.
+
+=Peas and shallots in cream.= Put in a saute pan one dozen peeled
+shallots and simmer in two ounces of butter until golden yellow. Then
+add one quart of shelled peas, one cup of water, a little salt and a
+pinch of sugar. Then put on the cover and boil until soft. Drain off
+half of the broth and add one pint of rich cream sauce. Boil again for a
+few minutes.
+
+=German carrot soup.= Grate the red parts of six carrots and put in a
+casserole with two ounces of butter and one chopped onion. Simmer for
+twenty minutes. Then add one pint of chicken broth, or veal broth, or
+any kind of stock; and one bouquet garni. Boil for twenty minutes, then
+remove the bouquet, and pass the rest through a fine sieve. Put back in
+casserole, add one pint of cream sauce, bring to a boil, and bind with
+the yolks of two eggs mixed with one cup of cream. Strain again; and
+before serving add a quarter of a pound of boiled noodles. Season with
+salt and a little Cayenne pepper.
+
+=Sand dabs, Gaillard.= Season four sand dabs with salt and pepper, put
+in a buttered pan, lay four raw oysters on top of each fish, add
+one-half glass of white wine, cover with buttered paper, and cook in
+oven for ten minutes. Then remove the paper and pour one pint of cream
+sauce over the fish. Sprinkle with two chopped hard-boiled eggs, put a
+few bits of butter on top, and bake in oven until brown.
+
+=Braised beef, comfortable.= Braise the beef, as described elsewhere.
+Add to the sauce one can of sliced mushrooms. Garnish the beef with a
+timbale of spinach for each person.
+
+
+SEPTEMBER 8
+
+     BREAKFAST
+       Sliced peaches with cream
+       Picked-up codfish in cream
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cold consomme, in cups
+       Cold braised beef, meat jelly
+       Cole slaw
+       Omelette Celestine
+       Demi tasse
+
+     DINNER
+       Mutton broth, Kitchener
+       Radishes
+       Oysters, Newburg
+       Fried chicken, Savoy
+       Canned corn fritters
+       Egg plant in casserole
+       Lettuce salad
+       French pastry
+       Coffee
+
+=Omelette Celestine.= Prepare an omelet, and before turning on platter
+fill with a little currant jelly. Sprinkle with powdered sugar, and burn
+with a hot iron. Cut some lady fingers in two, mix with a little
+sweetened whipped cream, and place at one end of the omelet. At the
+other end place some macaroons mixed with sweetened whipped cream.
+
+=Mutton soup, Kitchener.= Put in a casserole three pounds of shin of
+beef, and a rack of lamb consisting of about six chops. Cover with about
+a gallon of water, add a little salt, bring to a boil, and skim. Then
+add two carrots, two turnips, one stalk of celery, two stalks of leeks,
+a bouquet garni, a spoonful of whole black peppers tied in cheese cloth,
+and one-half pound of large barley. Boil slowly. When the lamb is done
+remove, cut the chops apart and lay in soup tureen. When the vegetables
+are done remove the bouquet and the pepper bag; and cut the leeks,
+celery, carrots and turnips in small squares. Continue boiling the beef
+and barley until soft. Then remove the beef, which may be used the
+following day for an entree dish if desired. Add to the soup two ounces
+of sweet butter, a glass of dry sherry wine, and the cut vegetables.
+Test for seasoning; and pour over the chops in the tureen. Sprinkle with
+chopped parsley.
+
+=Oysters, Newburg.= Put two dozen oysters, with their juice, in a pan.
+Bring to a boil, drain off the broth, add one cup of cream sauce, boil
+once, then bind with the yolks of four eggs mixed with one-half cup of
+cream. Season with a little salt and Cayenne pepper, let come nearly to
+a boil, and add one-half glass of sherry wine. Serve in a chafing dish.
+
+=Fried chicken, Savoy.= Joint two small frying chickens, season with
+salt and pepper, roll in flour, then in beaten eggs, and finally in
+bread crumbs. Fry in swimming hot melted butter. When done pour a cupful
+of tomato sauce on a platter, lay the chicken on it, and garnish with
+asparagus tips a la Hollandaise.
+
+=Canned corn fritters.= One tablespoonful of melted butter, one can of
+crushed corn, one cupful of flour, one teaspoonful of baking powder,
+three tablespoonfuls of milk, and salt and white pepper to taste. Put
+all in a bowl and mix well. Drop on a hot buttered griddle in spoonfuls,
+and brown on both sides. Can be made with fresh corn if desired. Serve
+with roast or fried chicken.
+
+=Egg plant in casserole.= Slice very thin, one large, or two small, egg
+plants, three small onions, one clove of garlic, three tomatoes, and one
+green pepper. Arrange alternately in a buttered casserole, season with
+salt and pepper, pour four tablespoonfuls of melted butter over all,
+cover, and cook with a slow fire. Serve hot or cold.
+
+
+SEPTEMBER 9
+
+     BREAKFAST
+       Fresh strawberries with cream
+       Boiled eggs
+       Buttered toast
+       Oolong tea
+
+     LUNCHEON
+       Poached eggs, Florentine
+       Tripe etuve, bonne femme
+       Bischwiller potatoes
+       Alligator pear salad
+       Roquefort cheese with crackers
+       Coffee
+
+     DINNER
+       Oysters on half shell
+       Consomme Portugaise
+       California ripe olives
+       Salmon steak, Colbert
+       Noisettes of lamb, Ducale
+       Asparagus Hollandaise
+       York potatoes
+       Dandelion salad, egg dressing
+       Wine jelly with apricots
+       Silver cake
+       Coffee
+
+=Poached eggs, Florentine.= Cut a can of pimentos in strips their full
+length and about one-quarter inch wide. Heat in a saute pan with a
+little butter, and seasoned with salt and pepper. Lay them on a platter,
+crosswise, and place six poached eggs on top. Pour Madeira sauce around
+them.
+
+=Tripe etuve, bonne femme.= Cut two pounds of cooked tripe in strips
+about one-half inch wide and three inches long. Put two ounces of butter
+and two chopped onions in a casserole, and simmer until done. Then add
+spoonful of flour, and heat through. Then one glass of white wine, one
+pint of stock, and the tripe. Season with salt and fresh-ground pepper,
+add a bouquet garni, cover the casserole, and cook in oven for one
+hour. When the tripe is done remove the bouquet, and add some
+fresh-chopped parsley.
+
+=Bischwiller potatoes.= Cut two pounds of peeled potatoes lengthwise, in
+eight pieces each. Put in casserole and cover with cold water, add a
+little salt, and boil. When done drain off the water and put the
+potatoes on a long platter. Fry until crisp two sliced onions in two
+ounces of butter. Pour the butter and onions over the potatoes. Sprinkle
+with chopped parsley.
+
+=Consomme Portugaise.= Peel four tomatoes, cut in two, squeeze out the
+water, and cut in small dices. Bring three pints of consomme to a boil,
+add the tomatoes and one cup of boiled rice. Canned tomatoes may be used
+if desired.
+
+=Salmon steak, Colbert.= Cut two slices of salmon about one inch thick.
+Season with salt and pepper, roll in flour, then in beaten eggs, and
+then in fresh bread crumbs. Fry in frying pan with hot melted butter.
+When done place on a platter, on a napkin, and garnish with fried
+parsley and quartered lemons. Serve sauce Colbert separate.
+
+=Noisettes of lamb, Ducale.= Season four noisettes of lamb with salt and
+pepper, and fry in saute pan with one spoonful of butter. When done
+place on a platter and garnish with fresh-boiled artichoke bottoms
+filled with French peas in butter. Pour sauce Madere over the noisettes.
+
+=Silver cake.= Ten ounces of sugar, six ounces of butter, the whites of
+six eggs, half a pint of milk, three-quarters of a pound of flour, and
+one-half ounce of baking powder. Mix well the sugar and the butter, and
+then stir in the whites of eggs and milk. Add the flour with the baking
+powder mixed in, and the rind of one lemon. Mix the whole lightly, and
+bake in the same manner as pound cake.
+
+
+SEPTEMBER 10
+
+     BREAKFAST
+       Sliced nectarines with cream
+       Broiled salt mackerel
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Casawba melon
+       Eggs Chambery
+       Ragout a la Deutsch
+       German apple cake
+       Iced tea
+
+     DINNER
+       Cream of farina, lie
+       Sweet pickles.      Salted almonds
+       Fillet of sole, Pondichery
+       Veal chops, Montgolfier
+       English spinach
+       Duchesse potatoes
+       Escarole and chicory salad
+       Rice darioles
+       Demi tasse
+
+=Eggs Chambery.= Make a puree of chestnuts, spread on four pieces of
+buttered toast, lay a poached egg on each, and cover with brown sauce
+(sauce Madere).
+
+=Cream of farina, lie.= Bring to a boil one pint of chicken broth, then
+let one-half pound of farina run into it; and cook for about thirty
+minutes. Then add one pint of boiling milk, season with salt and pepper;
+and boil again. Then pass through a sieve, put back in the casserole,
+and bind with the yolks of two eggs mixed with a large cup of cream.
+Strain again.
+
+=Fillet of sole, Pondichery.= Cut four fillets of sole, season with salt
+and pepper, place in a buttered saute pan, add one-half glass of white
+wine and one-half cup of fish broth. Cover with buttered paper, and cook
+in oven for ten minutes. Then place the fish on a platter. Make a sauce
+as follows: Heat two ounces of butter in a casserole, add one heaping
+spoonful of flour and heat through. Then add the broth from the fillet
+of sole, and an additional cup of broth; one spoonful of curry powder,
+and a cup of tomato sauce. Season with salt and pepper, boil for a few
+minutes, and strain over the fish.
+
+=Veal chops, Montgolfier.= Season four veal chops with salt and pepper,
+and place in a saute pan with two ounces of butter and an onion cut in
+four. Saute until the onion and chops are golden yellow. Then place the
+chops on a platter. In the saute pan put one-half spoonful of flour, and
+simmer; then add one cup of broth or stock, and boil for a few minutes.
+Cut a stalk of celery in small squares, and parboil in salted water for
+ten minutes. Then drain off the water, and add the celery to the sauce
+from the chops; and boil for ten minutes. Then add the chops, and simmer
+for ten minutes. Remove the chops to the platter, and season the sauce
+well with salt and pepper. Add one ounce of sweet butter and some
+chopped parsley, and pour over the chops.
+
+=Rice darioles.= Cook one-quarter pound of rice in one quart of milk;
+with one-half split vanilla bean. When cooked add one-quarter pound of
+sugar, one gill of cream, and the yolks of four eggs. Mix well. Line one
+dozen dariole moulds with thin dough, cover the bottoms with a little
+apricot marmalade, and fill with the rice. Put a small piece of butter
+on top of each, and bake in oven. Serve with apricot sauce.
+
+
+SEPTEMBER 11
+
+     BREAKFAST
+       Baked apples with cream
+       Scrambled eggs, with lobster
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs Moliere
+       Frogs' legs, Greenway
+       Cold squab
+       Sliced grapefruit and lettuce salad
+       Stilton cheese with crackers
+       Demi tasse
+
+     DINNER
+       Consomme with noodles
+       California ripe olives
+       Boiled salmon, sauce Maximilienne
+       Potatoes, nature
+       Filet mignon, Du Barry
+       Chiffonnade salad
+       Pancakes with raspberry syrup
+       Coffee
+
+=Eggs Moliere.= Cut off the tops from four medium tomatoes, scoop out
+the insides, season with salt and pepper, lay an egg Mollet in each, and
+fill to the top with cream sauce to which has been added a few slices of
+mushrooms and truffles. Sprinkle with bread crumbs, and bake in hot oven
+until brown on top.
+
+=Frogs' legs, Greenway.= Heat two ounces of butter in a saute pan; then
+add two dozen hind legs of frogs, cut in two and seasoned with salt and
+pepper. Toss for two minutes in the pan over the fire; then sprinkle
+with a spoonful of flour, and toss again; then add a half glass of white
+wine and one large cup of chicken broth, and simmer for five minutes.
+Then bind with the yolks of two eggs mixed with one-half cup of cream,
+add a little chopped tarragon, chives and parsley. Serve in chafing
+dish.
+
+=Sauce Maximilienne.= Add some chopped truffles to lobster sauce.
+
+=Filet mignon, Du Barry.= Broiled filet mignons garnished with fresh
+bottoms of artichokes filled with cauliflower; and with a sauce Madere
+to which has been added some sliced canned French mushrooms.
+
+=Pancakes with raspberry syrup.= Make a French pancake dough or batter.
+Cook small individual flat pancakes, place in a buttered chafing dish,
+and pour a little raspberry syrup over each in turn. Serve in the
+chafing dish.
+
+=Scrambled eggs, with lobster.= Cut the tail of a boiled lobster in
+small squares, put in a saute pan with two ounces of butter, season with
+salt and pepper, and simmer for a few minutes. Then add twelve beaten
+eggs, one-half cup of cream, and one ounce of sweet butter. Season with
+salt and pepper, and scramble in the usual manner.
+
+
+SEPTEMBER 12
+
+     BREAKFAST
+       Sliced oranges
+       Broiled Alaska black cod
+       Baked potatoes
+       Rolls
+       Chocolate with whipped cream
+
+     LUNCHEON
+       Egg salad
+       Broiled sweetbreads on toast
+       Puree of Lima beans
+       Fried egg plant
+       Royal cake
+       Iced tea
+
+     DINNER
+       Blue Points, mignonette
+       Puree of peas, with noodles
+       Celery.      Pim olas
+       Planked striped bass
+       Roast chicken
+       Young artichokes, en cocotte
+       Baked sweet potatoes with sugar
+       Cold asparagus, mayonnaise
+       Fancy ice cream
+       Alsatian wafers
+       Demi tasse
+
+=Egg salad.= Boil one dozen eggs eight minutes, remove the shells, and
+cut the eggs in half. Place on a platter on lettuce leaves, season with
+salt and fresh-ground blackpepper, sprinkle with two spoonfuls of
+vinegar, three of olive oil, and some chopped chervil and parsley.
+
+=Royal cake.= Bake a French sponge cake (which see), cut into four
+layers, and fill between with royal butter. Glace the whole with orange
+icing, and form on top a crown, using a pastry bag and some royal
+butter. Decorate around the top of the cake with candied fruits.
+
+=Royal butter.= The yolks of four hard-boiled eggs, six ounces of sweet
+butter, one-quarter pound of powdered sugar, and one teaspoonful of
+orange flower water. Crush and work the yolks smooth in a bowl, stir in
+the butter, sugar and flavoring, and mix well. Allow it to become very
+cold; pass it through a fine sieve and it will come out like vermicelli.
+Use it for cake filling and cake decorations.
+
+=Puree of peas with noodles.= Make a puree of pea soup, and to each
+quart add three ounces of boiled noodles.
+
+=Young artichokes, en cocotte.= Select very small California artichokes,
+trim them, and put in an earthen cocotte dish with one spoonful of hot
+olive oil, season with salt and pepper, cover, and cook slowly for about
+twenty-five minutes. Then add to each dozen artichokes one small can of
+American peas, and one head of lettuce salad sliced very thin. Cover
+again, and cook in oven for about twenty minutes more.
+
+=Baked sweet potatoes, with sugar.= Boil half a dozen sweet potatoes
+until nearly done; cut in half, or in thick slices; lay in a buttered
+baking dish, spread with butter, sprinkle with a spoonful of brown
+sugar, season with salt and pepper, add one spoonful of hot water, set
+in oven and finish cooking, basting often until brown.
+
+
+SEPTEMBER 13
+
+     BREAKFAST
+       Baked bananas
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Grapefruit with cherries
+       Scrambled eggs, Nantaise
+       Deviled ham
+       Puree of salad
+       York potatoes
+       Roquefort sandwiches
+       Coffee
+
+     DINNER
+       Consomme Napier
+       Radishes, Antipasto
+       Oysters Mornay
+       Roast leg of lamb
+       Stewed onions
+       Scalloped pumpkin and rice
+       Sybil potatoes
+       Endives salad
+       Roman punch
+       Macaroons
+       Demi tasse
+
+=Scrambled eggs, Nantaise.= Split some sardines and lay on four pieces
+of buttered toast. Cook the scrambled eggs, and pour over the sardines.
+
+=Deviled ham.= Slice some boiled or raw ham, spread with French and
+English mustard mixed, roll in fresh bread crumbs, and broil. Then place
+on platter, and serve with sauce diable, tomato sauce, or sauce Colbert.
+Garnish the platter with watercress and quartered lemons.
+
+=York potatoes.= Add some boiled ham cut in small squares to Duchesse
+potatoes.
+
+=Consomme Napier.= Add to boiling consomme a marrow bone cut as thin as
+your butcher can cut it with a saw. Serve at once.
+
+=Oysters Mornay.= Parboil two dozen oysters in their own juice, then
+place them on a flat buttered baking dish, season with salt and pepper,
+cover with cream sauce, sprinkle with grated cheese, put small bits of
+butter on top, and bake in oven until brown.
+
+=Stewed onions.= Peel some small white onions, and boil in salted water
+until tender. Then drain, and turn into a hot vegetable dish. Melt two
+tablespoonfuls of butter in a sauce pan, stir in one tablespoonful of
+flour, mix well, add one-half pint of boiling milk, season with salt and
+pepper, boil for five minutes, and pour over the onions.
+
+=Scalloped pumpkin and rice.= Use a buttered fireproof dish. Put in a
+layer of stewed pumpkin, cover with a layer of boiled rice, then a
+spoonful of cream sauce, and continue in this order until the dish is
+nearly full. Sprinkle with bread crumbs, put small bits of butter on
+top, and bake in oven until brown.
+
+=Stewed pumpkin.= Peel the pumpkin, cut in one-inch squares, place in a
+well-buttered casserole, season with salt and pepper, put small pieces
+of butter on top, add one spoonful of broth, cover, and bake in oven for
+thirty minutes. Serve in a vegetable dish, sprinkled with chopped
+parsley.
+
+
+SEPTEMBER 14
+
+     BREAKFAST
+       Fresh strawberries with cream
+       Boiled salt mackerel, with melted butter
+       Boiled potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Stuffed eggs, Epicure
+       Salisbury steak, Stanley
+       Spanish beans
+       Watercress salad
+       Wine jelly with peaches
+       Lady fingers
+       Demi tasse
+
+     DINNER
+       Toke Point oysters, mignonette
+       Cream of tomatoes
+       Ripe California olives
+       Sand dabs, meuniere
+       Roast duckling, apple sauce
+       Corn oysters
+       Green peas
+       Baked sweet potatoes
+       Lettuce salad
+       French pastry
+       Demi tasse
+
+=Stuffed eggs, Epicure.= Boil six eggs until hard, remove the shells,
+and cut in two lengthwise. Mix the yolks with one spoonful of puree de
+foie gras, and the chopped breast of a boiled chicken. Season with salt
+and pepper, pass through a fine sieve, put in bowl, add two ounces of
+sweet butter, mix well, and fill the eggs. Serve on lettuce leaves.
+
+=Salisbury steak, Stanley.= Pass two pounds of raw beef through a fine
+meat grinder, season with salt and pepper and add a cup of thick cream.
+Make four, or six, oval steaks, roll in fresh bread crumbs, then in oil,
+and broil. Place on a platter. Split some bananas, roll in flour, fry in
+butter, and lay two pieces on top of each steak. Pour horseradish sauce
+around the steaks.
+
+=Spanish beans.= One pint of red kidney beans, one pint of tomatoes, one
+onion chopped fine, one clove of garlic, one tablespoonful of oil,
+one-half pound of bacon or pork, one-half pound of beef cut in dices,
+one tablespoonful of powdered Spanish pepper, and a little salt and
+pepper. Soak the beans over night, parboil, and drain. Add the tomatoes,
+onion, garlic, meat, etc., season with salt and pepper, and pour in
+enough water to keep it from being too sticky, or thick. Cook slowly all
+day, or until the meat is tender, and the beans thoroughly cooked. About
+half an hour before serving add the Spanish pepper, and a tablespoonful
+of corn meal. The cooking may be finished in a fireproof dish, in the
+oven, if preferred.
+
+=Wine jelly with apricots.= Fill some individual moulds, or glasses,
+half full of liquid jelly, place in the center of each one-half of a
+canned, or fully ripe, apricot; and place in ice box to set. When firm,
+fill to the tops with more jelly, and again set in ice box until ready
+to use.
+
+=Wine jelly with peaches.= Prepare in the same manner as above.
+
+=Wine jelly with any kind of berries.= Prepare in the same manner as
+above, using selected ripe berries of any kind.
+
+=Corn oysters.= Mix well together two cupfuls of grated green corn, one
+beaten egg, one cup of flour, and a little salt and pepper. Drop from a
+spoon into very hot fat, in a frying pan. Serve on a napkin.
+
+
+SEPTEMBER 15
+
+     BREAKFAST
+       Fresh raspberries with cream
+       Oatmeal
+       Pulled bread
+       Crescents
+       Chocolate
+
+     LUNCHEON
+       Hors d'oeuvres, assorted
+       Omelette Bayonnaise
+       Paprika schnitzel with spaetzle
+       Swiss cheese with crackers
+       Pears
+       Coffee
+
+     DINNER
+       Consomme with stuffed cabbage
+       Sardines
+       Fillet of sole, Meissonier
+       English mutton chops
+       Broiled fresh mushrooms
+       Colache (vegetable)
+       Rissolee potatoes
+       Escarole salad
+       Fancy ice cream
+       Assorted cakes
+       Coffee
+
+=Omelette Bayonnaise.= For four persons, take the bottoms of two boiled
+artichokes and cut in squares. Add one-half can of French mushrooms,
+sliced. Mix with a very little tomato sauce. Make the omelet, and before
+turning over on the platter fill with the above preparation. Make four
+fillets of anchovies on top of the omelet, and pour Bearnaise sauce
+around it.
+
+=Pulled bread.= Take a large loaf of fresh bread and remove the inside,
+pulling it into large flakes. Put the flakes on a baking pan and bake in
+a moderate oven until crisp and brown.
+
+=Consomme with stuffed cabbage.= Add to hot consomme one small stuffed
+cabbage to each person.
+
+=Stuffed cabbage.= May be made any size, using the whole cabbage; or as
+small around as a silver half dollar, for garnishing. Parboil a whole
+cabbage; or some leaves only. Make a stuffing as follows: Soak two rolls
+in milk for ten minutes, then squeeze out, and chop fine. Add one onion,
+chopped and fried in butter; one pound of sausage meat; a whole raw egg,
+and some chopped parsley, chervil and chives. Season with salt and
+pepper, and mix well. Fill the whole head of cabbage if desired. Or,
+take two leaves and season with salt and pepper, put a spoonful of the
+stuffing in the center, and fold the leaves in the form of a ball. Place
+the stuffed cabbage in a buttered pan with a sliced carrot and onion, a
+bay leaf and a clove. Cover with bouillon, put a buttered paper over the
+top of the pan, and cook in the oven until the cabbage is soft. If
+served as a vegetable serve a brown meat gravy, or sauce Madere, or
+tomato sauce.
+
+=Fillet of sole, Meissonier.= Trim four fillets of sole, fold them in
+half, season with salt and pepper, lay in buttered saute pan, add
+one-half glass of white wine and one-half cup of fish broth, cover with
+buttered paper, and cook in oven for ten minutes. Put the fillets on a
+platter and cover with the following sauce: Cut a carrot and a turnip in
+very small dices, like brunoise, and put in a casserole with one ounce
+of butter. Cover the casserole, and simmer for twenty minutes or over,
+but be careful that it does not burn. Put two ounces of butter in
+another casserole, add a spoonful of flour and the broth from the
+cooked sole. If too thick add a little fish stock. Boil for five
+minutes, bind with the yolks of two eggs mixed with half a cup of cream,
+strain, and add the carrots and turnips, from which the butter has been
+drained. Season well.
+
+=Colache (vegetable).= Pare three good-sized summer squash, and cut in
+small squares; three peeled and quartered tomatoes, and the corn cut
+from four ears. Put two ounces of butter in a casserole with one chopped
+onion, and simmer until the onion is yellow. Then add the squash, corn
+and tomatoes, and steam slowly for about three-quarters of an hour.
+Season with salt and pepper.
+
+
+SEPTEMBER 16
+
+     BREAKFAST
+       Sliced peaches with cream
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Broiled oysters with bacon
+       Pig's knuckles and sauerkraut
+       Boiled potatoes
+       Assorted cheese with crackers
+       Coffee
+
+     DINNER
+       Ditalini soup, a la royal
+       Pickles.      Ripe California olives
+       Sand dabs, Carnot
+       Larded tenderloin of beef, Sigurd
+       Lettuce braise
+       Cold asparagus, mayonnaise
+       Black cake
+       Compote of apricots.      Coffee
+
+=Broiled oysters with bacon.= Drain the juice from two dozen large
+oysters, season with salt and pepper, roll in melted butter, then in
+fresh bread crumbs, place in a thin-wired special oyster broiler,
+sprinkle with olive oil, and broil. When done, place on four pieces of
+buttered toast, put a spoonful of maitre d'hotel butter on top, and two
+strips of broiled bacon on top of all. Serve with lemons cut in half,
+and parsley in branches.
+
+=Pig's knuckles and sauerkraut.= If fresh pig's knuckles are used salt
+must be added to the water; with salted knuckles it is unnecessary. Put
+the knuckles in a kettle filled with cold water, and bring to a boil.
+Skim, then add one onion, one carrot, one leek, one branch of celery,
+and a bouquet garni. Boil slowly until soft. Place on a platter and
+garnish with sauerkraut.
+
+=Ditalini soup a la royal.= Ditalini is a species of macaroni, prepared
+in small pieces. Bring two quarts of chicken broth to a boil, add
+one-half pound of ditalini, and boil until the paste is soft. Then bind
+the soup with the yolks of three eggs mixed with half a pint of cream.
+Season well with salt and pepper, and serve at once. Serve grated cheese
+separate.
+
+=Sand dabs, Carnot.= Place four cleaned and well seasoned sand dabs in a
+buttered pan, add one-half glass of white wine and one-half cup of fish
+stock; cover, and cook. When done place on a platter and pour a white
+wine sauce over the fish. Garnish with small patties filled with oyster
+crabs.
+
+=Oyster crab patties.= Wash one-half pint of oyster crabs, and drain
+well. Put the crabs in a saute pan with one ounce of butter, season with
+salt and pepper, and toss over the fire for five minutes. Then add a
+pony of sherry wine, and simmer for two minutes. Then add one-half cup
+of cream sauce, or white wine sauce, and fill the patties. Serve hot.
+For garnishing fish, make very small patties. If served as a fish
+course, serve on a platter garnished with parsley in branches.
+
+=Larded tenderloin of beef, Sigurd.= Roast a larded tenderloin of beef,
+place on a platter, and garnish one side with stuffed tomatoes Creole;
+and the other side with potato croquettes. Serve sauce Perigueux
+separate.
+
+=Black cake (Christmas cake).= One pound of butter, one pound of sugar,
+one pound of flour, ten eggs, one-half pint of brandy, three pounds of
+currants, one pound of citron, two pounds of seeded raisins, one-half
+pound of orange-peel, one-quarter pound of molasses, one-half ounce of
+powdered cloves, one-half ounce of ginger, one ounce of allspice,
+one-half ounce of cinnamon, and the rind and juice of two lemons. Mix
+thoroughly and bake.
+
+
+SEPTEMBER 17
+
+     BREAKFAST
+       Stewed prunes
+       Boiled eggs
+       Buttered toast
+       English breakfast tea
+
+     LUNCHEON
+       Cold consomme in cups
+       Poached eggs, Dauphine
+       Broiled squab on toast
+       Saute potatoes
+       Lorenzo salad
+       Camembert cheese with crackers
+       Kalte Schahle
+
+     DINNER
+       California oysters on half shell
+       Cream of corn and onions
+       Queen olives.      Radishes
+       Boiled salmon, Badu-Cah
+       Parisian potatoes with parsley
+       Roast turkey, cranberry sauce
+       Corn fritters, Susan Jones
+       Peas.      Endives salad
+       Vanilla ice cream
+       Seed biscuits
+       Demi tasse
+
+=Poached eggs, Dauphine.= Lay some poached eggs on toast and garnish
+with asparagus tips. Pour over the eggs some sauce Madere, to which has
+been added some sliced French mushrooms.
+
+=Lorenzo salad.= Cut some pears in squares, and add equal parts of
+watercress and lettuce. Season with French dressing to which has been
+added two spoonfuls of chutney sauce.
+
+=Kalte Schahle.= This is a German summer drink, and is made as follows:
+Put in a pitcher a large piece of ice, and then add three large glasses
+of beer, two large glasses of lemonade made with very little sugar, two
+spoonfuls of small raisins, and three spoonfuls of grated pumpernickel.
+
+=Cream of corn and onions.= Heat two ounces of butter in a casserole;
+then add two spoonfuls of flour, one quart of chicken broth, six sliced
+onions, and six grated ears of corn. Season with salt and pepper, and
+boil for one hour. Then add one pint of milk, and boil again. Strain
+through a fine sieve, put back in casserole, add one-half pint of sweet
+cream, bring nearly to a boil, and add two ounces of butter. When the
+butter is melted, serve.
+
+=Boiled salmon, Badu-Cah.= Cut two slices of salmon about one inch
+thick, and put in pot in cold water; add half of a sliced onion, half of
+a carrot, one bouquet garni, one-half spoonful of salt, and one
+wineglassful of vinegar. Boil slowly for twenty minutes. Serve on a
+platter, on a napkin, garnished with two lemons cut in half, and parsley
+in branches. Serve separate, lobster sauce to which has been added two
+spoonfuls of capers.
+
+=Lobster sauce.= Make two pints of white wine sauce, and whip into it
+two large spoonfuls of lobster butter. Season with salt and Cayenne
+pepper. Strain, and add half a cupful of lobster cut in small dices. For
+Badu-Cah, omit the lobster.
+
+=Cranberry sauce.= Boil one-half gallon of ripe cranberries with
+one-quart of water. Boil until soft, strain, add one and one-half pounds
+of sugar, and boil for five minutes. Pour in moulds, and serve cold.
+
+This sauce may be made without straining if desired.
+
+=Corn fritters, Susan Jones.= One pint of grated corn, half a teacupful
+of milk, half a teacupful of flour, a small teaspoonful of baking
+powder, a tablespoonful of melted butter, two eggs, one teaspoonful of
+salt, and a little pepper. Mix, and drop from a spoon into hot fat, and
+fry.
+
+=Seed biscuits.= Four ounces each of sugar and butter, one pound of
+flour, three eggs, half ounce of caraway seeds, and lemon flavoring. Mix
+to a dough, roll out about one-quarter inch thick, cut in round shapes,
+wash the tops with beaten eggs, and bake in a medium oven.
+
+
+SEPTEMBER 18
+
+     BREAKFAST
+       Baked bananas
+       Codfish in cream
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Eggs, Isabella
+       Mixed grill, special
+       Escarole salad
+       Petaluma cream cheese with crackers
+       Coffee
+
+     DINNER
+       Consomme printanier royal
+       California ripe olives
+       Ecrevisses en buisson
+       Boiled leg of mutton, caper sauce
+       Mashed turnips
+       Steamboat fried potatoes
+       Lettuce and grapefruit salad
+       Orange souffle glace, St. Francis
+       Tango cake
+       Demi tasse
+
+=Baked bananas.= Peel six bananas and cut them in half, lengthwise. Lay
+in a pan close together. Mix a little powdered cinnamon with some sugar,
+and spread over the bananas. Put some small bits of butter on top, and
+bake for twenty minutes. While baking, baste a couple of times with a
+little syrup. Serve with its own juice.
+
+=Orange souffle glace, St. Francis.= Take six nice oranges and cut off
+the tops. Take out the insides. Put some sliced fruit, such as apples,
+oranges, pineapple, grapefruit, etc., in the bottom of the orange shell,
+and fill about one-third full. Add one-third of vanilla ice cream, and
+finally finish with a meringue made of the whites of three eggs, six
+ounces of sugar, and the grated rind of an orange. Dust some powdered
+sugar on top, and bake in a very hot oven until brown.
+
+=Eggs, Isabella.= Put some thick Creole sauce on a platter, lay four
+poached eggs on top, and cover with a little cream sauce.
+
+=Petaluma cream cheese.= This cheese is a specialty of Petaluma,
+California. Serve plain; or mixed with salt, pepper, chopped chives, and
+caraway seeds. Or serve with powdered sugar and cream, separate.
+
+=Tango cake.= One-quarter pound of burnt almonds, powdered very fine,
+one-quarter pound of melted butter, three-quarters of a pound of sugar,
+two ounces of grated chocolate, one-quarter pound of biscuit crumbs, the
+grated rind of one lemon, the yolks of seven eggs, three whole eggs, the
+whites of seven eggs beaten very hard, and one pony of rum. Beat the
+eggs and yolks with the sugar until light; then add the almonds,
+chocolate, crumbs and lemon rind, and mix well. Add the rum and melted
+butter; and finally the whites of eggs, mixing lightly. Line a ring
+mould with very thin tartelette dough, cover the bottom with apricot
+jam, and then fill with the above preparation. Bake in a warm (not hot),
+oven. When done, glace with icing flavored with rum. While the icing is
+still soft sprinkle with assorted colored nonpareil seeds. These seeds
+may be obtained of grocers dealing in fancy groceries.
+
+=Steamboat fried potatoes.= Peel three fresh-boiled potatoes, and cut
+crosswise in pieces one and one-half inches thick. Fry in a pan with
+half butter and half chicken fat. Season with salt and pepper, and cook
+until golden yellow.
+
+
+SEPTEMBER 19
+
+     BREAKFAST
+       Stewed pears with claret
+       Oatmeal and cream
+       Dry toast
+       Oolong tea
+
+     LUNCHEON
+       Shrimp salad, Anastine
+       Shirred eggs, Imperial
+       Breast of squab, au jus
+       Peas
+       Chocolate cream pie
+       Coffee
+
+     DINNER
+       Oysters on half shell
+       Potage Carpure
+       Dill pickles.      Lyon sausage
+       Sand dabs, saute meuniere
+       Roast chicken
+       Cauliflower Hollandaise
+       Potatoes au gratin
+       Endives salad
+       Coffee ice cream
+       Anise toast
+       Demi tasse
+
+=Stewed pears with claret.= Peel a dozen nice pears, put them in an
+earthen pot, add one pint of water, one-half pint of claret, one-half
+pound of sugar, and a piece of cinnamon stick. Cover the pot, and cook
+in oven for about two hours. Serve cold.
+
+=Shrimp salad, Anastine.= Six shallots, one-half stalk of celery,
+one-half can of pimentos, and some parsley. Chop all very fine, and put
+in salad bowl with two pounds of picked shrimps. Mix, and add one-half
+teaspoonful of salt, some fresh-ground black pepper, two spoonfuls of
+tarragon vinegar, and four spoonfuls of olive oil. Serve in a salad
+bowl, with leaves of lettuce around the sides; and with hard-boiled eggs
+cut in four.
+
+=Shirred eggs, Imperial.= Cut fresh goose liver in small pieces, and fry
+in pan seasoned with salt and pepper. Then place the liver in a buttered
+shirred egg dish, break eggs on top, season with salt and pepper, and
+cook until the eggs are done.
+
+=Breast of squab, au jus.= Cut the breasts from four large squabs,
+season with salt and pepper, and roll in flour. Heat two ounces of
+butter in a saute pan, add the breasts, and fry for ten minutes. Place
+the breasts on a platter, and put in the pan one spoonful of meat
+extract and one-half cup of stock. Season with salt and pepper, reduce
+one-half by boiling, and pour over the squab. Sprinkle with chopped
+parsley.
+
+=Chocolate cream pie.= One quart of milk, the yolks of eight eggs,
+one-half pound of sugar, two ounces of corn starch, two ounces of
+powdered cocoa, and one ounce of butter. Dissolve the corn starch in a
+little milk, and stir into the yolks of eggs. Put the milk on the fire,
+add the sugar, cocoa, and butter, and bring to a boil. Then pour it into
+the yolks and corn starch, and set back on the stove until it thickens.
+Have a pie crust already baked, fill it with this cream, decorate the
+top with meringue, and set it in the oven to brown the top. Serve cold.
+The above will make about two pies.
+
+=Potage Carpure.= Slice a head of lettuce very fine, wash, and drain
+well. Then put in a casserole with two ounces of butter, cover, and
+simmer for ten minutes. Then add chicken broth, or clear veal or beef
+broth (three pints), season with salt and pepper, and boil slowly for
+about fifteen minutes. Bind with the yolks of three eggs mixed with half
+a pint of cream. Serve with bread sliced thin, and dried in the oven,
+like toast.
+
+=Anise toast.= One-half pound of sugar, four whole eggs, the yolks of
+two eggs, one-half ounce of anise seed, one-half pound of flour, and
+lemon flavoring. Beat the eggs, yolks and sugar over the fire until
+light; then remove and continue beating until cold. Add the flour,
+seeds, and flavor; dress on a buttered pan in long strips, and bake.
+When cold cut in slices, and toast in the same manner as zwieback.
+
+
+SEPTEMBER 20
+
+     BREAKFAST
+       Strawberries with cream
+       Broiled salt mackerel
+       Boiled potatoes
+       Rolls      Coffee
+
+     LUNCHEON
+       Eggs, Derby
+       Cold chicken, Isabella
+       Compote of peaches
+       Devil cake      Demi tasse
+
+     DINNER
+       Consomme Chartreuse.      Queen olives
+       Terrapin saute au beurre
+       Roast lamb, mint sauce
+       Timbale of spinach
+       Potatoes, Hollandaise
+       Lettuce and grapefruit salad
+       Vanilla ice cream
+       Baises (chocolate drops)      Coffee
+
+=Eggs, Derby.= Cut a can of goose liver au natural in slices one-half
+inch thick, season with salt and pepper, roll in flour, and fry in
+butter. Place on a platter, put a poached egg on top of each slice, and
+pour sauce Madere, to which has been added sliced mushrooms, over the
+eggs.
+
+=Cold chicken, Isabella.= Boil a fat chicken. When cold, slice the
+breast very thin. Make a pint of mayonnaise, and add a spoonful of
+paprika to it. Mix a cup of cold boiled rice with one spoonful of the
+mayonnaise, season with salt, and place in the center of a china
+platter. Lay the breast of chicken on top, and pour the rest of the
+sauce over all. Lay a few leaves of tarragon crosswise on top. At each
+end of the platter place two bouquets of asparagus tips. Sprinkle with
+finely chopped chervil.
+
+=Baises (chocolate drops).= One pound of sugar (half powdered and half
+icing), the whites of three eggs, two ounces of chocolate, and vanilla
+flavoring. Dissolve the chocolate, and stir into the sugar and whites of
+eggs, over the fire, until all is melted and smooth; but do not let it
+come to a boil. Dress on a buttered pan, like peppermint drops. Allow to
+dry out for a few hours, and bake in a moderate oven.
+
+=Devil cake.= One-half pound of almond paste, one-half pound of sugar,
+one-half pound of butter, four ounces of grated chocolate, twelve yolks
+and twelve whites of eggs, and four ounces of flour. Cream the sugar
+with the butter, and work in the yolks. Rub the almond paste smooth with
+four of the whites of eggs, and add, with the grated chocolate, to the
+sugar, butter and yolks. Beat the rest of the whites of eggs very hard
+and stiff, and add them to the mixture, with the flour. Fill a buttered
+cake mould, and bake. Allow to become cool; then cut into three layers,
+and fill between with chocolate filling. Glace the top with very dark
+chocolate frosting.
+
+=Consomme Chartreuse.= Boil one cup of chestnuts in salted water until
+tender. Then drain off the water, and pass the chestnuts through a fine
+sieve. When the chestnuts are cold put in a bowl, add four whole eggs,
+and one pint of lukewarm consomme; season with salt and pepper; mix
+well; put in buttered timbale moulds, set them in bain-marie, and boil
+for twenty minutes, when they will set like custard when cold. Turn out
+of moulds, and cut in slices one-eighth inch thick. Serve in hot
+consomme.
+
+=Terrapin au beurre.= Boil two terrapin (see index), cut up; season with
+salt, pepper and a little paprika and celery salt. Heat three ounces of
+butter in a pan, add the terrapin, and toss for about ten minutes. Put
+the terrapin in a chafing dish, add to the pan two ounces of butter,
+cook till brown, and pour over the terrapin. Sprinkle a pony of dry
+sherry wine over all, cover the dish, and allow to stand for a few
+minutes before serving.
+
+
+SEPTEMBER 21
+
+     BREAKFAST
+       Sliced pineapple
+       Hominy with cream
+       Crescents
+       Russian caravan tea
+
+     LUNCHEON
+       Canape Riga
+       Consomme in cups
+       Chicken hash, with poached eggs
+       Roquefort cheese with crackers
+       Coffee
+
+     DINNER
+       Oysters on half shell
+       Bean and cabbage soup
+       Celery
+       Fillet of Tahoe trout, au vin blanc
+       Roast loin of pork, apple sauce
+       Sweet potatoes saute
+       Artichokes, Hollandaise
+       Green corn
+       Waldorf salad
+       Cold chocolate pudding
+       Coffee
+
+=Bean and cabbage soup.= Soak two pounds of white beans in water over
+night. Put in a vessel two pounds of salt pork, three pounds of shin of
+beef, two gallons of cold water, and a tablespoonful of salt. Bring
+slowly to a boil, and skim well. Add the beans, and boil for an hour.
+Then add a small head of cabbage that has been cut in one-inch squares,
+one onion, one carrot, a bouquet garni, and one mashed clove of garlic.
+Boil slowly for two hours, then remove the pork, beef, carrot, onion and
+bouquet garni. Season to taste with salt and pepper, and add a little
+chopped parsley.
+
+=Cold chocolate pudding.= One pint of cream, one-half pint of milk, the
+yolks of four eggs, six ounces of sugar, three ounces of chocolate,
+one-half ounce of gelatine, and a little vanilla flavoring. Soak the
+gelatine in a little cold water. Dissolve the chocolate and sugar on the
+fire; then add the yolks and milk, and stir until it thickens, but do
+not let it come to a boil. Remove from the fire, add the gelatine and
+vanilla flavoring, and stir until the gelatine is melted. Then strain,
+and cool. Whip the cream until stiff, mix with the foregoing, and
+immediately pour into pudding moulds. Set in the ice box to harden.
+Serve with cold chocolate sauce.
+
+=Cold chocolate sauce.= Three-quarters of a pound of sugar, one-half
+pound of water, and four ounces of powdered chocolate. Bring the water
+to a boil, and dissolve the chocolate and sugar in it. Bring to a boil
+again; take off the fire, and allow to become cool. Serve with bavarois,
+puddings, blanc mange, ice creams, etc.
+
+=Italian wine sauce, for puddings.= Two ounces of sago, one-half pint of
+water, one-half pint of claret, one-quarter pound of sugar, the juice of
+an orange, and a pony of rum. Soak the sago in the water for over an
+hour; then boil until clear. Then add the claret, sugar, and orange
+juice, and continue on fire until it thickens. Then add the rum. Serve
+with corn meal, sago, tapioca, or rice pudding.
+
+
+SEPTEMBER 22
+
+     BREAKFAST
+       Baked apples with cream
+       Plain scrambled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Pompano en papillote
+       Broiled sweetbreads on toast
+       Succotash
+       Soufflee potatoes
+       French pastry
+       Demi tasse
+
+     DINNER
+       California oyster cocktail
+       Consomme Trianon
+       Ripe olives
+       Fried eels, sauce remoulade
+       Breast of chicken with figs
+       Artichokes, sauce Italienne
+       Broiled fresh mushrooms
+       Potatoes a la Reine
+       Romaine salad, Roquefort dressing
+       Biscuit glace, St. Francis
+       Alsatian wafers
+       Coffee
+
+=Consomme Trianon.= Cut some green, red, and natural royal in triangle
+shapes, and serve in hot consomme.
+
+=Consomme with green royal.= Mix four eggs with one pint of warm
+consomme, add green coloring, strain, put in buttered timbale moulds,
+and cook in bain-marie. Cut in any shape, and serve in hot consomme.
+
+=Consomme with red royal.= Obtain some red coloring from a fancy grocer.
+Mix the yolks of four eggs with one pint of warm consomme, add some
+coloring, strain, and cook in bain-marie. Cut in any shape desired, and
+serve in hot consomme.
+
+=Fried eels, sauce remoulade.= Cut the eels in pieces two inches long,
+and boil in water with a little salt and vinegar, one sliced onion, one
+carrot, and a bouquet garni. Allow to become cool in its own gravy. Then
+take out of the gravy, roll in flour, then in beaten eggs, then in bread
+crumbs, and fry in very hot swimming fat until golden yellow. Season
+with salt, and serve on a platter, on a napkin. Garnish with fried
+parsley and quartered lemons. Serve sauce remoulade separate.
+
+=Breast of chicken with figs.= Cut the breasts from two young raw
+roasting chickens, remove the skin, season with salt and pepper, roll in
+table cream, then in flour, and fry in very hot melted butter. When the
+breasts are done, pour three spoonfuls of cream on a platter and lay the
+breasts on top. Heat some preserved figs, and garnish with two for each
+person. Or dry figs may be warmed in consomme, and used instead, if
+desired.
+
+
+SEPTEMBER 23
+
+     BREAKFAST
+       Fresh raspberries with cream
+       Griddle cakes with maple syrup
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit en supreme
+       Eggs Belley
+       Roast loin of pork, apple sauce
+       Fried sweet potatoes
+       Cold artichokes, mayonnaise
+       Camembert cheese with crackers
+       Coffee
+
+     DINNER
+       Chicken broth, San Remo
+       Celery
+       Oysters, Victor Hugo
+       Small tenderloin steak, Cercle Militaire
+       Peas in cream
+       Pont Neuf potatoes
+       Chiffonnade salad
+       Philadelphia vanilla ice cream
+       Assorted cakes
+       Demi tasse
+
+=Eggs Belley.= Slice some smoked beef very fine, parboil, and add to
+plain scrambled eggs, with a little chopped chives.
+
+=Chicken broth, San Remo.= Make two quarts of plain chicken broth, add
+to it one-half cup of sliced soft-boiled carrots, and one cup of boiled
+rice. Serve grated cheese separate.
+
+=Oysters, Victor Hugo.= Season two dozen oysters on the half shell with
+salt and pepper. Put in a bowl one cupful of fresh-grated horse radish,
+a little chopped parsley, one-half cup of fresh bread crumbs, one
+spoonful of grated cheese, and one spoonful of butter. Mix well, and
+spread over the oysters. Put in oven to bake, and when done serve in the
+same shells. Serve one-half lemon to each person.
+
+=Small tenderloin steak, Cercle Militaire.= Season four small tenderloin
+steaks with salt and pepper, roll in oil, and broil. Broil in the same
+manner, and at the same time, four whole lamb kidneys. When done place
+the steaks on a platter with the kidneys on top. Boil four artichokes,
+remove the leaves, and toss the bottoms in a saute pan with a little
+butter. Season with salt and pepper, and use to garnish the steaks. Heat
+two ounces of butter in a saute pan, add six chopped shallots, when hot
+add a piece of lemon and a little chopped parsley, and pour over the
+kidneys and steaks.
+
+
+SEPTEMBER 24
+
+     BREAKFAST
+       Orange marmalade
+       Boiled eggs
+       Buttered toast
+       Ceylon tea
+
+     LUNCHEON
+       Cantaloupe
+       Poached eggs, Mexicaine
+       Broiled pig's feet
+       Lyonnaise potatoes
+       Lettuce salad
+       Meringue Chantilly
+       Demi tasse
+
+     DINNER
+       Consomme Madrilene
+       Ripe olives.      Celery
+       Planked black bass
+       Roast Muscovy duck, apple sauce
+       Artichokes, Barigoule
+       Laurette potatoes
+       Fresh asparagus, Hollandaise
+       Westphalian ham
+       Frozen egg nogg
+       Assorted cakes
+       Coffee
+
+=Poached eggs, Mexicaine.= Slice one green pepper, and simmer in butter.
+Slice one-half can of cepes, and toss in olive oil over fire. Slice two
+pimentos; and mix all together with one cup of tomato sauce. Season
+well, pour on a platter, and lay six poached eggs on top.
+
+=Roast Muscovy duck.= Clean a Muscovy duck, season with salt and pepper,
+and stuff with a piece of celery and two shallots chopped very fine. Put
+the duck in a roasting pan with a sliced onion and carrot, add a little
+water, and put in a hot oven. The water will evaporate quickly, and the
+fat from the duck will be sufficient to roast it. Baste often. When done
+place the duck on a platter, remove the fat from the pan, add one cup of
+stock and a spoonful of meat extract, boil for five minutes, and pour
+over the duck.
+
+=Artichokes, Barigoule.= Parboil six artichokes in salted water for two
+minutes. Then remove the hairy part, between the leaves and the bottoms;
+and fill with a stuffing made as follows: Simmer twelve chopped shallots
+in a casserole in two ounces of butter; then add one-half pound of
+chopped fresh mushrooms, and simmer again for ten minutes. Then add
+one-half glass of white wine, and boil until nearly dry, but be careful
+that it does not burn. Then add one-half cup of brown gravy, season with
+salt and pepper and a little chopped garlic and parsley, and boil for
+five minutes. Then thicken with the yolks of three raw eggs, and if
+necessary add a very little fresh bread crumbs. When the artichokes are
+filled tie a thin slice of salt pork over the tops, lay in a saute pan,
+with sliced onions, sliced carrots, a bouquet garni, and one-half pint
+of bouillon. Cover, set in the oven and cook for about forty-five
+minutes. If the leaves loosen easily they are done. Serve on a platter
+with sauce Madere.
+
+=Fresh asparagus and Westphalia ham.= Boil some fresh asparagus, and
+serve with Hollandaise sauce. Serve at the same time raw sliced
+Westphalian ham.
+
+
+SEPTEMBER 25
+
+     BREAKFAST
+       Sliced peaches with cream
+       Breakfast sausages
+       Flannel cakes, maple syrup
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Oysters, Louis
+       Vogeleier omelet
+       Spring lamb Irish stew with dumplings
+       Camembert and Brie cheese with crackers
+       Coffee
+
+     DINNER
+       Homemade clam soup
+       Dill pickles.      Salted pecans
+       Fillet of sole, Paul Bert
+       Leg of veal, au jus
+       Spinach
+       Mashed potatoes
+       Lettuce salad
+       German apple cake
+       Demi tasse
+
+=Oysters, Louis.= Season two dozen oysters on the half shell with salt
+and pepper, sprinkle with one dozen shallots chopped fine. Put one-half
+teaspoonful of bread crumbs, mixed with a little paprika, on each
+oyster. Put a small bit of butter on top of each, and bake in oven for
+about ten minutes. Serve in the shells, with one-half lemon to each
+person.
+
+=Spring lamb Irish stew with dumplings.= Make an Irish stew (see index),
+and cook some dumplings in the broth, as given below.
+
+=Dumplings, for stews, pot pie, etc.= One quart of flour, three heaping
+teaspoonfuls of baking powder, one-half teaspoonful of salt, and some
+sweet milk. Sift the baking powder, salt and flour, four times. Add
+enough milk to make rather a stiff dough or batter. Drop by spoonfuls
+into boiling broth. There should be broth enough to cook up around the
+dumplings, but not enough to cover them. Boil for half an hour, and do
+not lift the cover until done.
+
+=Homemade clam soup.= Put three dozen Little Neck clams with their juice
+in a sauce pan. Add one pint of cold water, bring to a boil, and skim
+well. Then add one-half pint of boiling cream and two ounces of butter.
+When the butter is melted add one cup of broken saltine crackers, and
+season with salt, pepper, and a little chopped parsley.
+
+=Fillet of sole, Paul Bert.= Put four fillets of sole in a buttered pan,
+season with salt and pepper, add one-half cup of fish stock, and
+one-half glass of white wine, cover with a buttered paper, and cook for
+ten minutes. Place fillets on a platter, reduce the stock nearly dry,
+add one cup of tomato sauce and one cup of Bearnaise sauce, mix well,
+and strain over the fish.
+
+
+SEPTEMBER 26
+
+     BREAKFAST
+       Fresh strawberries with cream
+       Plain poached eggs on toast
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Pimentos Suedoise
+       Sand dabs, meuniere
+       Fried loin of lamb chops, tomato sauce
+       Lima beans with shallots
+       Potato salad
+       Chocolate eclairs
+       Demi tasse
+
+     DINNER
+       Toke Point oysters
+       Sorrel soup with rice
+       Chow chow
+       Baked lobster, cardinal
+       Ham glace, champagne sauce
+       Cooked lettuce salad
+       Duchesse potatoes
+       Fruit salad
+       Philadelphia lemon water ice
+       Assorted cakes
+       Coffee
+
+=Pimentos Suedoise.= Spread the contents of a can of pimentos flat on
+the table, lay a fillet of anchovies in oil on each pimento, and roll up
+in the form of a sausage with the anchovy in the center. Lay them on a
+ravier dish, season with salt and pepper, one-third of vinegar and
+two-thirds olive oil, and sprinkle with chopped parsley.
+
+=Fried loin of lamb chops.= Have your butcher cut six nice loin chops
+about one and one-quarter inch thick, and well trimmed. Season with salt
+and pepper, roll in flour, then in beaten egg, and finally in bread
+crumbs. Put some lard or melted butter in a saute pan, and when hot add
+the chops and fry until nice and brown. Place on a platter, garnish with
+parsley in branches and lemons cut in half. Serve any sauce desired,
+separate.
+
+=Lima beans with shallots.= Put one dozen chopped shallots in a
+casserole with two ounces of butter. When hot, add one teaspoonful of
+flour, one-half cup of bouillon, one quart of boiled Lima beans, and
+season with salt, pepper and a little chopped parsley. Boil for ten
+minutes.
+
+=Baked lobster, Cardinal.= Boil four small lobsters. When done, split in
+two, remove the meat, and save the shells. Put two ounces of butter in a
+saute pan, add the lobster meat cut in slices one-half inch thick,
+season with salt and pepper, and toss over the fire for a few minutes.
+Then add one-half glass of sherry wine, and reduce until nearly dry.
+Then add one cup of cream sauce and boil for a few minutes. Then add one
+spoonful of lobster butter, mix well; and then fill the shells. Sprinkle
+with fresh bread crumbs, place small bits of butter on top, and bake in
+oven until golden brown. Serve on a platter, on a folded napkin, and
+garnish with parsley in branches and two lemons cut in half.
+
+
+SEPTEMBER 27
+
+     BREAKFAST
+       Grapes
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Eggs Bennett
+       Broiled quail on toast
+       Soufflee potatoes
+       Cold fresh asparagus, mustard sauce
+       Roquefort cheese with crackers
+       Coffee
+
+     DINNER
+       Consomme national
+       Plain celery.      Ripe olives
+       Fillet of sand dabs, meuniere
+       Sweetbreads, royal
+       Roast leg of lamb, mint sauce
+       String beans
+       Stewed tomatoes
+       St. Francis potatoes
+       Sliced tomatoes
+       French pastry
+       Coffee
+
+=Eggs Bennett.= Boil six eggs until hard, remove the shells, and cut in
+two lengthwise. Remove the yolks, chop fine, and mix with one ounce of
+butter, and twelve anchovies in oil cut in small squares. Fill the
+whites of the eggs with this mixture, place on a buttered baking dish,
+cover with a well-seasoned cream sauce, sprinkle with grated cheese, put
+small bits of butter on top, and bake in the oven until brown.
+
+=Broiled quail on toast.= Split the quail, season with salt and pepper,
+roll in oil, and broil. When done place each quail on a piece of
+buttered toast, put a spoonful of maitre d'hotel butter on top of each,
+and garnish with watercress and lemons cut in half.
+
+=Consomme national.= Cut some plain green, and red royal in small stars,
+and serve in hot consomme.
+
+=Sweetbreads, royal.= Parboil one pound of sweetbreads, pull off the
+skins, and cut in slices one-quarter inch thick. Peel twenty small heads
+of fresh mushrooms, wash well, and dry on a napkin. Put two ounces of
+butter in a saute pan with the sweetbreads and mushrooms, season with
+salt and pepper, and simmer slowly for ten minutes. Then add half a pint
+of cleaned and well-washed oyster crabs, and simmer again for five
+minutes. Then add one-half pint of cream, and boil. Thicken with the
+yolks of three eggs well-mixed with a small cup of cream, but do not let
+it come to a boil after the cream has been added. Taste to see if
+seasoning is right, add half a glass of dry amontillado sherry wine, and
+serve in chafing dish.
+
+
+SEPTEMBER 28
+
+     BREAKFAST
+       Baked apples with cream
+       German pancakes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit, cardinal
+       Scrambled eggs, Norwegian
+       Honeycomb tripe saute, aux fines herbes
+       Alsatian potatoes
+       Watercress salad
+       Pear tartelette.      Coffee
+
+     DINNER
+       Potage Navarraise
+       Salted pecans
+       Oysters en brochette, a la diable
+       Roast chicken
+       Stewed tomatoes, family style
+       Mashed potatoes
+       Peas a la Francaise
+       Lettuce, mayonnaise dressing
+       Crust with peaches (Croute aux peches)
+       Demi tasse
+
+=Scrambled eggs, Norwegian.= Make four pieces of anchovy toast, put some
+plain scrambled eggs on top, and lay some fillets of anchovies crosswise
+over the eggs.
+
+=Honeycomb tripe saute, aux fines herbes.= Cut three pounds of boiled
+tripe in strips, put in a saute pan with four ounces of butter, season
+with salt and pepper, and cook over a quick fire. When nearly crisp add
+parsley, chives and chervil, all chopped fine; and serve in a deep dish.
+Serve quartered lemons on a platter, on a napkin, separate.
+
+=Potage Navarraise.= Heat two ounces of butter in a casserole, add a
+spoonful of flour, and cook until golden yellow. Then add one quart of
+consomme and one pint of tomato sauce, or tomato puree; season with salt
+and pepper, boil for ten minutes, and strain. Boil one-half pound of
+vermicelli in salted water until soft, and add to the soup. Serve grated
+cheese separate.
+
+=Oysters en brochette.= Cut the beard, or gills, from two dozen large
+oysters. Broil twelve slices of bacon, and cut them in three pieces
+each. Take a silver or steel skewer and put a slice of bacon on it, then
+an oyster, then bacon, then an oyster, and so continue until the skewer
+is full. Season with salt and pepper, roll in melted butter, then in
+fresh bread crumbs, and broil. When done, serve on a platter with maitre
+d'hotel sauce, and garnish with lemons cut in four, and parsley in
+branches.
+
+=Oysters en brochette, a la diable.= The word, brochette, means skewer.
+Make four skewers full of oysters and bacon as described above. Season
+with salt and pepper. Mix a tablespoonful of French mustard and a
+tablespoonful of English mustard together, and roll the skewered oysters
+in it, then in fresh bread crumbs, and then broil. Serve with maitre
+d'hotel sauce over the oysters, and devil sauce separate.
+
+=Crusts with peaches (croute aux peches).= Stew a dozen nice peaches
+(see index). Cut a dozen slices of bread about one-half inch thick, and
+in round shape, about three inches in diameter. Butter them, put on a
+pan, and roast in the oven; turning over so they will become brown on
+both sides. Place on a platter, set a peach on top of each crust, and
+pour its own syrup, to which has been added a little kirschwasser, over
+all.
+
+=Crusts with pears.= Prepare in the same manner as above.
+
+=Crusts with apples.= Prepare in the same manner as above. Canned fruit
+may be used if desired, for any of the above.
+
+
+SEPTEMBER 29
+
+     BREAKFAST
+       Grapefruit juice
+       Oatmeal with cream
+       Rolls
+       English breakfast tea
+
+     LUNCHEON
+       Canape of fresh Beluga caviar
+       Omelet with peas
+       Sirloin steak, Saxonne
+       Julienne potatoes
+       Lettuce salad
+       Meringue glacee a la vanille
+       Demi tasse
+
+     DINNER
+       Toke Point oysters, mignonette
+       Consomme Medina
+       Ripe California olives
+       Sand dabs, saute meuniere
+       Roast young turkey, cranberry sauce
+       Baked sweet potatoes
+       Fresh asparagus, Hollandaise
+       Fried egg plant
+       Watercress salad
+       Mince pie
+       Coffee
+
+=Omelet with peas.= Mix a cup of boiled peas with two spoonfuls of cream
+sauce, and season with salt and a little sugar. Make an omelet with
+twelve eggs, and before turning over on platter fill with the peas. Pour
+a thin cream sauce around the omelet.
+
+=Sirloin steak, Saxonne.= Season two sirloin steaks with salt and
+pepper, roll in oil, and broil. When done place on a platter, and
+garnish with four stuffed tomatoes with rice, and four stuffed cucumbers
+(see index). Pour a little sauce Madere over the steaks.
+
+=Consomme Medina.= Boil six chicken livers in bouillon. When done, cut
+in Julienne style. Boil one-quarter pound of spaghetti until soft, cut
+in pieces one inch long, and add with the chickens' livers, to one and
+one-half quarts of very hot consomme. Serve grated cheese separate.
+
+=Pickled nasturtion seeds.= Select the small and green seeds, and put
+them in salted water; changing the water twice in the course of a week.
+Then pour off the brine and cover with scalding vinegar with a little
+alum in it. Use in salads.
+
+=Pickled artichokes.= Select small and tender artichokes, trim the
+bottoms, remove the hardest leaves, and allow to stand in alum water
+until ready to cook. Then bring to the boiling point, and allow to
+become cool slowly. Pack in glass jars, and cover with a liquor made as
+follows: To one gallon of vinegar add a teacup of sugar, one cup of
+salt, a teaspoonful of alum, and one-quarter ounce of cloves and black
+pepper. Bring to the boiling point, pour over the artichokes, and seal
+while hot.
+
+=Pickled onions.= Select very small white onions, peel them, and boil in
+equal parts of sweet milk and water for ten minutes. Drain well, place
+in glass jars, and pour scalding spiced vinegar over them immediately.
+Use no sugar, and no allspice in the vinegar as it would tend to darken
+the onions.
+
+=Pickles.= Take one hundred green cucumbers two inches long, or under;
+and peel as many small white onions as desired. Wash well, and put into
+a stone jar. Sprinkle plenty of table salt over them, and toss all about
+with the hands. Allow to stand for twenty-four hours, then drain off the
+liquor, place the cucumbers and onions in glass jars, and cover with
+spiced vinegar without sugar. Add a small red pepper to each jar. Seal
+hot.
+
+=Sweet pickled peaches.= Select clingstone peaches, and peel; or rub the
+down off with a coarse crash towel. For eight pounds of fruit use four
+pounds of sugar, one quart of vinegar, one ounce of stick cinnamon, and
+one ounce of whole cloves. Boil the sugar and vinegar with the cinnamon
+for two minutes. Stick one or two cloves in each peach, and put in the
+boiling syrup. When the peaches are done place in jars, and put others
+in the syrup to cook until all are done. Then reduce the syrup to half
+the original quantity, and pour over the fruit. Seal hot. Plums and
+pears may be pickled in the same manner.
+
+=Green tomato pickle.= Slice one peck of green tomatoes and one dozen
+large onions very thin. Put the tomatoes in a jar with salt sprinkled
+between layers, and allow to stand for a few hours. Put the onions in
+another jar, pour boiling water over them, and allow them to stand for a
+few hours also. Then squeeze the juice from both, and arrange them in a
+stone jar in alternate layers, sprinkling through them celery and
+mustard seed. Pour over all a quart of vinegar and a pint of sugar
+brought to a boil. It will be ready to use when cold.
+
+=Ripe cucumber sweet pickles.= Pare twelve large ripe cucumbers, cut out
+the pulp, and cut them in strips. Boil together two pounds of sugar, one
+pint of vinegar, and one-half ounce of cinnamon and cloves. Skim well.
+Then put in the cucumbers, and cook until tender. Then remove the
+cucumbers, reduce the liquor, pour over the cucumbers, and cover
+tightly.
+
+
+SEPTEMBER 30
+
+     BREAKFAST
+       Fresh raspberries with cream
+       Shirred eggs, Brunswick
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Fried fillet of sole, Tartar sauce
+       Cucumber salad
+       Cold turkey and ham with chow chow
+       Baked potatoes
+       Brie cheese with crackers
+       Demi tasse
+
+     DINNER
+       Potage Schorestene
+       Dill pickles.        Radishes
+       Frogs' legs, saute a sec
+       Small tenderloin steak, Nicholas II
+       Brussels sprouts, au beurre
+       Potatoes au gratin.        Escarole salad
+       Baked brown bread pudding.        Coffee
+
+=Shirred eggs, Brunswick.= Butter a shirred egg dish, lay a slice of raw
+tomato about one-half inch thick in the bottom, heat through, turn it
+over, and break two eggs on top. Season with salt and pepper, and finish
+cooking.
+
+=Potage Schorestene.= Chop fine, one pound of sirloin, or top sirloin,
+of beef. Put in a casserole with three quarts of consomme and boil
+slowly for one hour. Then strain through a coarse sieve. The meat must
+be all forced through the sieve, and served in the soup.
+
+=Small tenderloin steak, Nicholas II.= Cut four small steaks, and season
+with salt and pepper. Put two ounces of butter in a frying pan and fry
+the steaks, and when nearly done remove them to a casserole. Heat eight
+whole truffles in sherry wine, and use them to garnish the steaks. Also
+lay on each steak a slice of goose liver saute in butter. Pour a little
+sauce Madere over all.
+
+=Baked brown bread pudding.= One quart of graham bread crumbs, one quart
+of milk, one gill of molasses, two ounces of butter, two ounces of
+sugar, three eggs, and one-half teaspoonful of cinnamon. Make the crumbs
+very fine. Then melt the butter in the milk, with the sugar, molasses,
+cinnamon, and eggs. Then stir in the crumbs, and bake in buttered moulds
+for about one-half hour. Serve hot, with cream sauce flavored with a
+little cinnamon.
+
+=Sweet grape juice.= Crush twenty pounds of Concord grapes in three
+quarts of water, and put them in a porcelain kettle. Set the kettle on
+the fire, and stir well until it reaches the boiling point; then allow
+it to simmer for fifteen or twenty minutes. Strain through a cloth, and
+add three pounds of white sugar. When the sugar is dissolved strain
+again through a cloth, and heat to the boiling point. Pour into hot pint
+or quart bottles, and seal instantly with new corks, only. After the
+corks have been inserted dip the necks of the bottles into hot sealing
+wax.
+
+=Canned pumpkin or squash.= Peel the squash or pumpkin, and cut in small
+squares. Boil, without seasoning, until soft. Mash through a fruit
+press. Fill hot quart glass jars, and seal tight. Keep in a cool dark
+place.
+
+=Preserved violets.= Cut the stems from one pound of large full-blown
+violets. Boil one and one-half pounds of granulated sugar, until a
+little dropped in cold water makes a soft ball. Then throw the violets
+into the sugar, remove the pan from the fire for a moment, and stir
+gently. Then return the pan to the fire, boil up once, and then change
+the violets immediately to another vessel. Let them stand over night,
+and then drain off the syrup through a sieve. Put the syrup in a copper
+pan, add a cupful of sugar, and cook until it hardens in water. Then put
+in the violets, change to another vessel, and allow to stand again over
+night. Again drain off the syrup, and boil it for a few minutes. Then
+add the violets, and remove the pan at once from the fire, and stir
+lightly until it begins to crystalize. Then pour the whole on sheets of
+paper, shake, and separate the flowers carefully with the fingers. When
+dry pick them from the sugar, arrange on a wire grating, and allow them
+to become cool.
+
+=Canned minced meat.= Three pounds of boiled beef, one pound of beef
+suet, three pounds of brown sugar, one-half peck of apples, two pounds
+of raisins, one pound of currants, one pound of citron, one grated
+nutmeg, one tablespoonful of powdered mace, and allspice and cinnamon to
+suit the taste. Chop the meat, suet and apples, slice the citron fine,
+and mix all together with the seasoning. Pour on enough boiled cider to
+make a thick batter. Heat it thoroughly and put into one quart glass
+jars. Seal while hot, and set away in a cool dark place.
+
+
+OCTOBER 1
+
+     BREAKFAST
+       Orange and grapefruit juice, mixed
+       Broiled salt mackerel
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Hors d'oeuvres assorted
+       Eggs Castro
+       Spring lamb steak, Bercy
+       French fried potatoes
+       Cold asparagus, mayonnaise
+       Strawberry whipped cream
+       Hazelnut macaroons.        Demi tasse
+
+     DINNER
+       Consomme Georgia
+       Ripe California olives
+       Pompano saute meuniere
+       Virginia ham glace, champagne sauce
+       Spinach in cream.        Laurette potatoes
+       Hearts of lettuce salad
+       Fancy ice cream
+       Assorted cakes.        Coffee
+
+=Eggs Castro.= Cook four artichokes, clean the bottoms, lay a poached
+egg on each, and cover with the following sauce: Mix half a cup of cream
+sauce with three-quarters of a cup of Hollandaise sauce, add a few
+sliced canned mushrooms, and season with salt and a little Spanish or
+Cayenne pepper.
+
+=Strawberry whipped cream.= Crush one-half pint of strawberries with
+one-quarter of a pound of sugar. Whip one pint of cream until stiff,
+then add the crushed strawberries, mix well, and serve in saucers.
+
+=Raspberry, peach or banana whipped cream.= Prepare in the same manner
+as strawberry whipped cream.
+
+=Hazelnut macaroons.= Roast some shelled hazelnuts in the oven, and as
+soon as brown rub them well on a coarse sieve to remove the skins. Crush
+three-quarters of a pound of the hazelnuts and one-quarter pound of
+almonds with two pounds of sugar. Add eight or ten whites of eggs, and
+stir to a paste. Dress on paper, and bake in the same manner as ordinary
+macaroons.
+
+=Consomme Georgia.= Peel two tomatoes, cut in two, squeeze out the
+juice, and cut in small squares. Cut two pimentos in small squares. Boil
+two peeled green peppers in bouillon, and cut in small squares. Slice
+twelve heads of canned mushrooms very fine. Add all of the above,
+together with a cup of plain boiled rice, to two quarts of very hot and
+well-seasoned consomme.
+
+
+OCTOBER 2
+
+     BREAKFAST
+       Sliced peaches with cream
+       Omelet with bacon
+       Corn muffins
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Consomme in cups
+       Lamb chops, Beau-sejour
+       Chateau potatoes
+       Romaine salad
+       Compote of pears
+       French sponge cake
+       Coffee
+
+     DINNER
+       Shrimp soup, family style
+       Salted Brazil nuts.        Radishes
+       Fillet of turbot, Bagration
+       Roast leg of lamb, puree of chestnuts
+       Boiled Parisian potatoes
+       Fresh asparagus, Hollandaise
+       Fancy ice cream
+       American gugelhoff
+       Coffee
+
+=Lamb chops, Beau-sejour.= Make a risotto, and put in small buttered
+timbale moulds. Use one timbale to garnish each two broiled lamb chops.
+Pour some tomato sauce over the chops.
+
+=French sponge cake (Genoise legere).= Put six eggs and four yolks into
+a basin with half a pound of sugar, and whip over a slow fire for about
+fifteen minutes, but do not let it become too hot. Then take off the
+fire, and continue beating until cold. Then mix in lightly half a pound
+of sifted flour, a quarter of a pound of melted butter, and some vanilla
+flavoring. Put in buttered moulds, and bake in a rather cool oven for
+over half an hour. When cold glace with white frosting, and decorate the
+top with candied fruit.
+
+=Shrimp soup, family style.= Add to one quart of fish broth one pound of
+picked shrimps, and bring to a boil. Then add one pint of boiling cream,
+season with salt and pepper and chopped parsley, add one-half cup of
+broken saltine crackers, and two ounces of sweet butter. It is ready to
+serve when the butter is melted.
+
+=Fillet of turbot, Bagration.= Put four fillets of turbot in a buttered
+saute pan, season with salt and pepper, add one-half glass of white wine
+and one-half cup of fish broth, cover with buttered paper, and put in
+oven. When done, remove the fish to a platter. With the trimmings of the
+turbot make a fish forcemeat. Mash the trimmings well in a mortar, pass
+through a sieve, add one egg, season with salt and pepper, make into
+small round balls, and boil in fish broth for three minutes. Put these
+fish balls into white wine sauce, pour over the fish, and serve hot.
+
+=American gugelhoff.= One pound of flour, one-half pint of milk, one
+ounce of yeast, four eggs, three ounces of sugar, six ounces of butter,
+two ounces of Malaga raisins, and the rind of a lemon and a pinch of
+mace for flavoring. Have the milk luke-warm, dissolve the yeast in it,
+add all the other ingredients, and mix to a batter. Put into a basin,
+cover with a cloth, and allow to raise for about two hours. Butter the
+moulds well, sprinkle them with coarse-chopped almonds, fill the moulds
+half full with the raised dough, allow to raise until the moulds are
+about three-quarters full, and then bake in a medium oven.
+
+
+OCTOBER 3
+
+     BREAKFAST
+       Stewed prunes
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Canape Eldorado
+       Poached eggs, Taft
+       Beef steak, Jusienne
+       Potatoes au gratin
+       Chicory salad
+       Banana pie
+       Demi tasse
+
+     DINNER
+       Consomme Frascati
+       Chow chow
+       Boiled brook trout, sauce mousseline
+       Potatoes, Nature
+       Lamb chops, Beaugency
+       Peas and carrots in cream
+       Chiffonnade salad
+       Pears a la Piedmont
+       Alsatian wafers
+       Coffee
+
+=Canape Eldorado.= Spread a leaf of lettuce with some mayonnaise sauce,
+lay a boiled artichoke bottom on top, and three small Mexican tomatoes
+stuffed with anchovies on top of the artichoke. Decorate with anchovy
+butter.
+
+=Poached eggs, Taft.= Fry four slices of egg plant, lay a slice of
+boiled Virginia ham on top of each, a poached egg on top of each slice
+of ham, and cover with Hollandaise sauce. Cut a "T" out of a truffle and
+lay on top of the sauce.
+
+=Beef steak, Jusienne.= Season four small steaks with salt and pepper,
+and fry in saute pan with melted butter. When done place on a platter
+and garnish with lettuce braise, peas in butter, and onions glaces. Pour
+sauce Madere over the steaks.
+
+=Consomme Frascati.= Cut two potatoes in small dices, and parboil for
+five minutes in salted water. Drain off the water, add six heads of
+peeled fresh mushrooms sliced very thin, and two quarts of consomme.
+Cook slowly until the potatoes are soft.
+
+=Banana pie.= Mash enough bananas to make two cupfuls of pulp. Force
+through a sieve with a potato masher, add one-half cup of sugar, two
+crushed and sifted soda crackers, one-half cup of milk, the juice and
+rind of a lemon, two spoonfuls of molasses, a pinch of powdered
+cinnamon, and two eggs. Mix well together, and bake in an open pie, in
+the same manner as a pumpkin pie.
+
+=Lamb chops, Beaugency.= Broil the chops, place on a platter, and
+garnish with fresh artichoke bottoms filled with parboiled beef marrow
+cut in small dices. Serve sauce Choron separate.
+
+=Pears, Piedmont.= Peel and remove the cores from a dozen nice pears,
+and stew them in syrup. Fill the centers with pear marmalade and chopped
+candied fruits. Cook some rice in the same manner as for rice
+croquettes. Dress a layer of the rice on a platter, place the pears on
+top, and serve with wine sauce. (See index for Italian wine sauce).
+
+
+OCTOBER 4
+
+     BREAKFAST
+       Baked apples with cream
+       Griddle cakes, maple syrup
+       Crescents
+       English breakfast tea
+
+     LUNCHEON
+       Cantaloupe
+       Scrambled eggs, Bullit
+       Broiled honeycomb tripe
+       Saute potatoes
+       Field salad
+       Roquefort cheese with crackers
+       Coffee
+
+     WEDDING DINNER
+       Fresh caviar with dry toast
+       Toke Point oysters, mignonette
+       Clear green turtle, amontillado
+       Crisp celery.      Ripe olives
+       Salted mixed nuts
+       Frogs' legs, Jerusalem
+       Sweetbreads braise, Liencourt
+       Peas a la Francaise
+       Saddle of lamb, au jus
+       Jets de houblons
+       Cardon a la moelle
+       Potatoes a la Reine
+       Sorbet au champagne
+       Stuffed capon, St. Antoine
+       Lettuce salad with Roquefort dressing
+       Assorted fancy cakes
+       Wedding cake
+       Assorted cheese
+       Fruit and bonbons
+       Demi tasse
+
+=Scrambled eggs, Bullit.= Peel six heads of fresh mushrooms, slice very
+thin, and put in a sauce pan with one ounce of butter. Simmer until
+done, then add twelve beaten eggs, one cup of cream, two ounces of sweet
+butter, and a little salt and pepper. Scramble the eggs, and dish up on
+a platter on top of four slices of fried egg plant.
+
+=Sweetbreads, Liencourt.= Braise some sweetbreads (see index), place on
+a platter with their own gravy, and garnish with fresh bottoms of
+artichokes filled with puree of fresh mushrooms.
+
+=Puree of fresh mushrooms.= Wash thoroughly two pounds of fresh
+mushrooms, press in a cloth to extract the water, and chop very fine.
+Put two ounces of butter in a casserole, add the mushrooms, season with
+salt and pepper, cover and simmer for twenty minutes. Then add half a
+cup of fresh bread crumbs and a little chopped parsley, and bind with
+the yolks of two eggs.
+
+=Wedding cake (home made).= One pound of sugar, one and one-half pounds
+of butter, ten eggs, one and one-half pounds of flour. Mix in the same
+manner as for pound cake, and then add one and one-half pounds of
+seedless raisins, one pound of currants, one pound of chopped citron,
+one-half pound of chopped orange peel, one tablespoonful of mixed spices
+(cinnamon, cloves, mace, ginger, etc.), the juice and rind of a lemon,
+and one-half pint of brandy. Put in a mould lined with buttered paper,
+and bake in a slow oven for about two hours. The cake will improve if
+allowed to set a few days after being baked.
+
+=As a table decoration.=--Glace the wedding cake with very thick white
+frosting, and then decorate it with royal icing (see glace royal), using
+a fancy pastry tube.
+
+=Wedding cake in boxes.=--When the cake has set for a few days after
+baking, cut in size to fit your boxes, and wrap each piece in wax paper.
+Tie the boxes with white ribbons.
+
+
+OCTOBER 5
+
+     BREAKFAST
+       Fresh raspberries with cream
+       Broiled kippered herrings
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape of sardines
+       Poached eggs, Velour
+       Filet mignon, Monegasque
+       Lettuce salad
+       Camembert cheese with crackers
+       Coffee
+
+     DINNER
+       Hare soup, Uncle Sam
+       Pim olas
+       Sand dabs, meuniere
+       Roast leg of lamb, au jus
+       Lima beans
+       Mashed potatoes
+       Romaine salad
+       Crepes Suzette
+       Demi tasse
+
+=Poached eggs, Velour.= Split two English muffins, toast and butter
+them, lay a slice of broiled ham on top of each, a poached egg on top of
+the ham, and cover with Bearnaise sauce.
+
+=Filet mignon, Monegasque.= Broil some small tenderloin steaks, place on
+a platter, lay a slice of broiled tomato on top of each, and garnish
+with the bottoms of fresh artichokes filled with Parisian potatoes. Pour
+sauce Madere, to which has been added some sliced green olives, over the
+steaks.
+
+=Hare soup, Uncle Sam.= Cut the saddle and hind legs from a large
+Belgian hare, and put the remainder in a roasting pan with two sliced
+onions, one carrot, one stalk of leek, one-half stalk of celery, a few
+pepper berries, two cloves, three bay leaves, two sprigs of thyme, and
+three ounces of butter. Season with salt and pepper, and put in oven and
+roast until done. Then sprinkle with three spoonfuls of flour, and roast
+again until the flour is brown. Then put in a casserole with two gallons
+of water and a little salt and one pound of lentils, and boil for four
+hours. Then force all that is possible through a fine sieve. Roast the
+legs and saddle of the hare, and cut the meat in half-inch squares. Put
+the strained soup back in the casserole, bring to a boil, add the cut-up
+hare meat and one glassful of sherry wine, and season if necessary with
+salt and Cayenne pepper.
+
+=Crepes Suzette.= Make some French pancakes, as thin as possible. Then
+make a cream with one-half pound of sweet butter, one-half pound of
+sugar, the grated peel of two oranges, and a dash of brandy or
+kirschwasser. Mix the sugar and butter to a light cream, then add the
+liquor and orange, and mix thoroughly. Spread some of the cream over
+each pancake, and then fold in the form of an English pancake. Place
+them in a chafing dish, pour two ponies of brandy or kirschwasser over
+them, and light just before serving.
+
+
+OCTOBER 6
+
+     BREAKFAST
+       Stewed prunes
+       Shirred eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit en surprise
+       Eggs, Sara Bernhardt
+       Fried pig's feet, tomato sauce
+       Chateau potatoes
+       Apple pie
+       Coffee
+
+     DINNER
+       Blue Point oysters
+       Consomme with noodles
+       Celery.      Radishes
+       Fillet of halibut, Pondicherry
+       Roast chicken
+       Chestnuts Boulettes
+       Artichokes, Hollandaise
+       Potato croquettes
+       Endive salad
+       Vanilla ice cream
+       Alsatian wafers
+       Demi tasse
+
+=Eggs, Sarah Bernhardt.= Soak half a pound of salt codfish in water over
+night, then boil for ten minutes, and shred it. Put twelve beaten eggs
+in a casserole, season with a little salt and pepper, add two chopped
+truffles, the shredded codfish, and half a cup of thick cream; and then
+scramble. When done dish up in a deep china dish and lay sliced truffles
+heated in butter, on top.
+
+=Consomme with noodles.= Boil one-half pound of noodles in salted water.
+When done add them to two quarts of hot consomme. Serve grated cheese
+separate.
+
+=Fillet of halibut, Pondicherry.= Place four fillets of halibut in a
+saute pan, season with salt and pepper, add one-half cup of fish broth
+and one-half glass of white wine, cover with buttered paper, and bake in
+oven for ten minutes. Heat two ounces of butter in a casserole, add one
+teaspoonful of flour and one of curry powder, heat through, then add the
+broth from the fish and a cup and a half of fish broth additional, and
+boil for ten minutes. Then bind the sauce with the yolks of two eggs
+mixed with half a cup of cream, season with salt and pepper, and strain.
+Then put the sauce back in the casserole, add two ounces of sweet
+butter, and when the butter is melted pour the sauce over the fish.
+
+=Chestnuts Boulettes.= One cup of boiled and mashed chestnuts, one
+tablespoonful of whipped cream, one-half tablespoonful of butter, a
+pinch of salt, the yolks of two eggs, a little sugar, the whites of two
+eggs well beaten, and if desired, one teaspoonful of sherry wine. Mix
+well together, form into small balls, dip in beaten eggs, roll in
+crumbs, and fry in hot swimming fat.
+
+
+OCTOBER 7
+
+     BREAKFAST
+       Sliced bananas with cream
+       Sausage cakes
+       Buckwheat cakes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Fresh artichokes a la Russe
+       Eggs bonne femme
+       Broiled Alaska black cod
+       Paul Stock potatoes
+       Cucumber salad
+       Limberger cheese with crackers
+       Coffee
+
+     DINNER
+       Little Neck clam cocktail
+       Onion and tomato soup
+       Ripe California olives
+       Sand dabs, saute meuniere
+       Sirloin steak, Braconiere
+       New peas in cream
+       Rissolee potatoes
+       Escarole salad
+       Roly-poly pudding
+       Coffee
+
+=Fresh artichokes a la Russe.= Boil the bottoms of four artichokes in
+salted water, and allow them to become cold. Then fill them with fresh
+caviar, place on a platter on a folded napkin, and garnish with two
+lemons cut in half and parsley in branches.
+
+=Eggs bonne femme.= Fry eight slices of bacon on both sides, in a frying
+pan, then add eight eggs, season with a little pepper, and cook in oven
+for three minutes. Serve on a platter, with mixed chopped parsley,
+chervil and chives sprinkled over the eggs.
+
+=Paul Stock potatoes.= Bake four potatoes, remove the peels, and put the
+potatoes in a chafing dish. Add three ounces of sweet butter, season
+with salt and paprika and a spoonful of chives cut fine, and mix with a
+fork until the butter is melted. Serve in a chafing dish.
+
+=Onion and tomato soup.= Slice four onions very fine, put in a casserole
+with two ounces of butter, and simmer until done. Then add four peeled
+and chopped tomatoes, and two quarts of bouillon, chicken broth, or
+consomme. Season with salt and pepper, and boil for half an hour. Serve
+grated cheese separate, and rolls cut in thin slices and toasted.
+
+=Sirloin steak, Braconiere.= Broil a sirloin steak, place on a platter,
+and garnish with onions glaces and broiled fresh mushrooms. Pour sauce
+Madere over the steak.
+
+=Roly-poly pudding.= One pound of suet, one pound of flour, one cup of
+milk, and one pinch of salt. Chop the suet very fine, mix with the
+flour, salt and milk, making a rather hard dough. Roll out about
+one-quarter inch thick, and spread with a layer of any kind of jam. Roll
+up in the form of a sausage, put a wet cloth around it, and tie with a
+string at both ends. Steam or boil for an hour. Then unwrap, cut in
+individual pieces, and serve hot, with hard and brandy sauces.
+
+
+OCTOBER 8
+
+     BREAKFAST
+       Fresh strawberries with cream
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit a la rose
+       Eggs, Boston style
+       Lamb or mutton chops, Bignon
+       String beans
+       Mashed potatoes
+       Tutti frutti pudding
+       Demi tasse
+
+     DINNER
+       Seapuit oysters
+       Consomme Pemartin
+       Celery.       Salted almonds
+       Brook trout, Cambaceres
+       Cucumber salad
+       Breast of squab, Eveline
+       Asparagus, Hollandaise
+       Coupe Victor
+       Ginger bread
+       Demi tasse
+
+=Eggs, Boston style.= Make four codfish cakes, put a poached egg on top
+of each, and cover with cream sauce.
+
+=Lamb or mutton chops, Bignon.= Broil the chops, place on a platter, and
+garnish with one tomato stuffed with rice Creole to each person, one
+dozen green olives, and a small can of French mushrooms. Cut the
+mushrooms in small squares, put them in a saute pan with one-half glass
+of sherry wine and cook until nearly dry. Then add two cups of brown
+sauce (sauce Madere), and pour over the chops.
+
+=Tutti frutti pudding.= Sift one-quarter of a pound of flour into a
+sauce pan, add one pint of boiling milk and two ounces of butter, and
+stir over the fire with a wooden spoon, until it detaches from the pan.
+Then remove from the fire and add two ounces of butter, four ounces of
+sugar, the yolks of eight eggs, and four ounces of chopped candied
+fruits. Mix well. Beat the whites of six eggs very stiff and add them to
+the mixture, stirring them in lightly. Put in a buttered mould, and cook
+in bain-marie in the oven for about thirty minutes. When done unmould,
+and serve with apricot sauce flavored with a little kirschwasser.
+
+=Consomme Pemartin.= Chop two truffles very fine, put in a casserole
+with one large glassful of Pemartin sherry wine and boil for two
+minutes. Then add two quarts of consomme, season well with salt and
+Cayenne pepper, and serve very hot.
+
+=Brook trout, Cambaceres.= Season six brook trout with salt and pepper
+and place in a shallow buttered dish with one-half glass of white wine.
+Sprinkle with chopped tarragon, pour two pints of tomato sauce over all,
+lay a few bits of butter on top, and bake in the oven for twenty or
+thirty minutes, according to the size of the fish. Serve in the dish in
+which they were cooked.
+
+=Breast of squab, Eveline.= Broil the breasts, and place on a platter
+with maitre d'hotel sauce on top. Garnish one side with spaghetti in
+cream and the other side with new peas in butter.
+
+=Ginger bread.= One quart of flour, one ounce of butter, half a pint of
+molasses, two teaspoonfuls of allspice, a teaspoonful of ginger, two
+eggs, and a quarter of a teaspoonful of carbonate of soda. Sift the
+flour, the allspice and the ginger together. Pour a spoonful of hot
+water on the soda, and mix with the molasses, the eggs, and the melted
+butter. Then stir all together, mixing well, and bake in a thin layer;
+or divide into small rolls or cakes.
+
+=Coupe Victor.= Take equal parts of raspberries and strawberries; and to
+each basket allow four spoonfuls of sugar and four spoonfuls of
+kirschwasser. Mix well, and set on ice to chill thoroughly. If there is
+not time to chill in this manner cover with cracked ice for a few
+minutes. Serve in punch glasses with a teaspoonful of lemon water ice on
+top. The water ice may be omitted if desired, but be sure to have the
+fruit well chilled.
+
+
+OCTOBER 9
+
+     BREAKFAST
+       Fresh grapes
+       Broiled smoked Alaska black cod
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Carciofini
+       Eggs Argenteuil
+       Chicken hash a l'Italienne
+       Cranberry water ice
+       Assorted cakes
+       Coffee
+
+     DINNER
+       Merry widow cocktail
+       Chicken soup a la Francaise
+       Celery
+       Scallops a la poulette
+       Roast leg of mutton
+       Stewed tomatoes
+       Peas in cream
+       Duchesse potatoes
+       Chicory salad
+       French pastry
+       Demi tasse
+
+=Broiled smoked Alaska black cod.= Get a kippered Alaska black cod, roll
+in oil and broil. Serve with maitre d'hotel butter, and garnish with
+lemons cut in half, and parsley in branches. This fish is excellent
+prepared in the same manner as finnan haddie or smoked salmon, or served
+raw as a hors d'oeuvre.
+
+=Eggs Argenteuil.= Scoop out the centers from four English muffins,
+toast them, and place a poached egg in each, cover with sauce
+Hollandaise, and lay two slices of truffle heated in butter on top of
+each.
+
+=Chicken hash, Italienne.= Put two ounces of butter in a saute pan with
+one chopped onion, or six chopped shallots. Fry, and then add one-half
+spoonful of flour and cook until brown. Then add one glass of sherry
+wine, and one cup of broth or stock, one whole boiled fowl cut in small
+dices, and one pound of dried mushrooms that have been previously soaked
+in cold water for one hour. Season with salt and pepper, and boil all
+together for thirty minutes. Serve toast Melba separate.
+
+=Chicken soup a la Francaise.= Put a fat soup hen in a casserole with
+three quarts of water, a little salt, one onion, one carrot, and a
+bouquet garni. When coming to a boil skim well, cover, and simmer slowly
+until the hen is cooked. Then remove the hen and cut the meat in half
+inch squares. Strain the broth, bring to a boil, and add two cupfuls of
+boiled rice and the chicken meat. Season well with salt and pepper, and
+add some chopped chervil.
+
+=Merry widow cocktail.= Use wide glasses. Put in the bottom the tails of
+six ecrevisses, or crawfish. Lay six asparagus tips on top, season with
+salt and pepper, and cover with plenty of mayonnaise. Set in the ice box
+as near the ice as possible, to chill thoroughly.
+
+=Scallops a la poulette.= Parboil the scallops from two to three minutes
+in their own juice, but not longer, as they will become tough and
+rubbery. Drain, and keep the juice. Heat two spoonfuls of flour and two
+spoonfuls of butter, and add the juice and a little stock, making a thin
+sauce. Season with salt and pepper, add the yolk of one egg and two
+spoonfuls of cream, but do not boil. Mix in the scallops, and serve.
+Oysters and clams may be prepared in the same manner.
+
+=Cranberry water ice.= Cook the berries in a very small quantity of
+water in a granite or porcelain lined kettle, as otherwise the berries
+will become discolored. Then strain the cooked berries through a
+hair-sieve, making a thin puree. To every quart of berries add the juice
+of two lemons. For each quart of berries dissolve a pint of sugar in a
+cup of water, and add to the puree. Taste to see if sweet enough. Freeze
+in the same manner as other water ices. Serve as an ice, for dessert, or
+between courses; although the latter manner of serving ices is going out
+of vogue.
+
+
+OCTOBER 10
+
+     BREAKFAST
+       Baked pears with cream
+       Plain omelet
+       Buttered toast
+       Ceylon tea
+
+     LUNCHEON
+       Cantaloupe
+       Eggs Andalouse
+       Broiled Imperial squab on toast
+       Saratoga chip potatoes
+       Cold artichokes, mayonnaise
+       Montmorency pudding
+       Coffee
+
+     DINNER
+       Oysters on half shell
+       Cream of summer squash
+       Dill pickles.        Salted almonds
+       Fillet of flounder, Norvegienne
+       Roast tenderloin of beef, Boucicault
+       Julienne potatoes
+       Hearts of romaine salad
+       Red currant water ice
+       Assorted cakes
+       Demi tasse
+
+=Eggs Andalouse.= Make a risotto, place it on a platter, lay a poached
+egg on top, and cover with sauce Hollandaise. Pour tomato sauce around
+the rice to cover the bottom of the platter.
+
+=Cream of summer squash.= Put three ounces of butter in a casserole, add
+two pounds of peeled summer squash cut in small pieces, and simmer for
+fifteen minutes. Then sprinkle with two small spoonfuls of flour, heat
+the flour through, and then add two quarts of chicken or other clear
+white broth. Boil for ten minutes, season with salt and pepper to taste,
+strain through a fine sieve, put back in the casserole, and before
+serving add one pint of boiling thick cream.
+
+=Fillet of flounder, Norvegienne.= Place four fillets of flounder in a
+buttered pan, season with salt and pepper, add one-half glass of white
+wine and one-half cup of fish stock, cover, and cook for ten minutes.
+Place on a platter, some spinach in cream, lay the fish on top, and
+cover with sauce Hollandaise.
+
+=Roast tenderloin of beef, Boucicault.= Put a roast tenderloin of beef
+on a platter, and garnish with stuffed cabbage. Pour sauce Madere over
+the meat.
+
+=Montmorency pudding.= Butter a pudding mould very generously. Line it
+with stale cake, putting quartered fresh or glace cherries on each
+piece. Make a custard with four eggs, a quarter of a pound of sugar and
+a pint of milk. Pour this over the cake, filling the mould. Bake for
+thirty minutes. Then remove from mould and serve hot, with brandy sauce
+to which has been added some fresh or glace cherries chopped fine.
+
+=Red currant water ice.= Strain one quart of ripe red currants. Canned
+ones may be used when the fresh are out of season. Add the juice of two
+lemons, and additional sugar, if necessary. Dissolve the sugar in hot
+water before adding. Freeze, using plenty of salt with the ice.
+
+
+OCTOBER 11
+
+     BREAKFAST
+       Sliced peaches and cream
+       Boiled eggs
+       English breakfast tea
+       Butter toast
+
+     LUNCHEON
+       Hors d'oeuvres assorted
+       Eggs McKenzie
+       Meat croquettes
+       Cucumbers on toast
+       Camembert cheese.      Crackers.      Coffee
+
+     DINNER
+       Oysters on half shell
+       Hungarian soup      Ripe California olives
+       Halibut Metternich
+       Baked porterhouse steak
+       Potatoes rissolees
+       Plain spinach
+       Lettuce salad
+       Mince pie.      American cheese.      Coffee
+
+=Hungarian soup.= Saute half a pound of lean beef that has been cut into
+small cubes. Add six onions, thoroughly minced, and when slightly brown
+add four tablespoonfuls of flour. Mix well. Add three quarts of stock
+and a quart of tomatoes that have been strained through a sieve. Simmer
+slowly for one hour. Then add a teaspoonful of caraway seeds, half as
+much marjoram, and a large crushed garlic clove. Cook for another half
+hour or longer, very slowly. The stock should be made with a knuckle of
+veal and beef.
+
+=Baked porterhouse.= Have a thick steak. Put into a Dutch oven, sprinkle
+with salt and pepper, and two ounces of butter. On top place three whole
+peeled tomatoes, one green pepper, two tablespoonfuls of Worcestershire
+sauce, two of mushroom or tomato catsup and a little chopped parsley.
+Baste frequently.
+
+=Meat croquettes.= Chop a large onion and simmer in a pan with two
+ounces of butter. Mince the meat, and add one raw egg and mix well.
+Season with pepper, salt and some chopped parsley, and add a quarter cup
+of brown gravy. Allow to cool, roll out and form into croquettes. Dip in
+a mixture made of one egg and a spoonful of cream, and roll in sifted
+crumbs. Fry in swimming fat. Serve with tomato or Madeira sauce.
+
+=Eggs McKenzie.= Peel four tomatoes, cut off the tops and scoop out the
+insides. Break an egg in each tomato, season with salt and pepper, cover
+with a little Bordelaise sauce, sprinkle with grated cheese, put small
+bits of butter on top, place on a buttered dish and bake in oven.
+
+=Cucumbers on toast.= Peel and quarter two good sized cucumbers, and
+soak in salted water for about thirty minutes. Then boil in slightly
+salted water until tender, but not soft. Drain, and place each piece on
+a round of buttered toast. Make a sauce by rubbing together a
+tablespoonful of butter and a tablespoonful of flour, stir in a cup of
+the water in which the cucumbers were boiled, add a teaspoonful of lemon
+juice, salt and pepper to taste, and pour over the cucumbers and toast.
+Garnish with strips of pimentos.
+
+=Halibut Metternich.= Cut two slices of halibut, one and one-half inches
+thick. Put in a vessel in cold water, season with salt, bring to a boil,
+and skim. Add a glass of milk, boil for about twenty-five minutes, until
+soft. Make a sauce in a casserole with two spoonfuls of butter, and two
+spoonfuls of flour. When hot add two cups of the fish broth, boil for
+ten minutes, and strain. Then add six chopped hard-boiled eggs and salt
+and pepper to taste. Put the fish on a buttered baking dish, pour the
+sauce over same, sprinkle with grated cheese, put small bits of butter
+on top, and bake in the oven until brown.
+
+
+OCTOBER 12
+
+     BREAKFAST
+       Fresh strawberries and cream
+       Baked beans, Boston style
+       Boston brown bread
+       Coffee
+
+     LUNCHEON
+       Grapefruit cardinal
+       Clam broth in cups
+       Eggs Conte
+       Veal saute, Catalane
+       Romaine salad
+       Assorted cheese and crackers
+       Coffee
+
+     DINNER
+       Consomme Nelson
+       Radishes and celery
+       Sand dabs, meuniere
+       Coquille of chicken, Mornay
+       Roast leg of mutton, Kentucky sauce
+       String beans in butter
+       Potatoes Anna
+       Field and beet salad
+       Charlotte Russe
+       Demi tasse
+
+=Eggs Conte.= Butter a shirred egg dish. Place a spoonful of cooked
+lentils in center of dish, cover with two strips of fried bacon, break
+two eggs on top, season with salt and pepper, and bake in oven till eggs
+are done.
+
+=Veal Saute, Catalane.= Cut five pounds of breast and shoulder of veal
+in pieces two inches square. Put three spoonfuls of olive oil in a saute
+pan and set on the stove until hot, then add the veal, season with salt
+and pepper, and toss over a quick fire until golden brown. Then sprinkle
+one spoonful of flour and cook until golden yellow. Add one pint of hot
+water or stock, six peeled and chopped tomatoes, one crushed garlic
+clove, and a bouquet garni. Bring to a boil, skim well, and cover. Boil
+until meat is soft. Before serving remove the bouquet garni, and add two
+dozen small onions glaces, and two dozen stoned queen olives.
+
+=Consomme Nelson.= Put three pounds of fish bones and three quarts of
+water in a casserole, also one sliced onion, one carrot, one piece of
+leek, one leaf of celery, a little parsley in branches, one bay leaf,
+one clove, and season with salt and pepper. Boil for one-half hour, and
+clarify as follows: In a casserole put one pound of raw chopped beef and
+the whites of six eggs. Mix well. Add, little by little, the strained
+fish broth, set on the stove and bring to a boil. Then put to one side
+and allow to simmer for fifteen minutes. Strain through cheese cloth or
+napkin, add two cups of boiled rice, season well, and serve.
+
+=Coquille of chicken, Mornay.= Boil a soup hen. When done cut the meat
+from the bones, and slice in thin pieces. Season with salt and pepper,
+add a cup of cream sauce, and mix. Then place in four buttered coquilles
+or shells, cover lightly with more cream sauce, sprinkle with grated
+cheese, put small bits of butter on top, and bake in oven until brown.
+Serve on platter with folded napkin, garnish with two lemons cut in two,
+and parsley in branches.
+
+
+OCTOBER 13
+
+     BREAKFAST
+       Oatmeal in cream
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Cantaloupe
+       Scrambled eggs, Magda
+       Chicken saute, Josephine
+       Asparagus tips, Hollandaise
+       Escarole salad
+       Danish apple cake.      Demi tasse
+
+     DINNER
+       Oysters on half shell
+       Potage Villageois
+       Lyon sausage.      Radishes.      Pickles
+       Fillet of sole, Judic
+       Tenderloin steak, Bernardi
+       Potatoes Sybil
+       Endive salad
+       Fancy ice cream and cakes.      Coffee
+
+=Scrambled eggs, Magda.= In a casserole put two ounces of butter, twelve
+beaten eggs, one-half cup of cream, season with salt and pepper, and
+then scramble. When nearly done add one tablespoonful of grated Swiss
+cheese, one-half teaspoonful of mustard flour, and one tablespoonful of
+mixed, chopped parsley, chervil and chives.
+
+=Chicken saute, Josephine.= Cut two spring chickens in quarters, and
+season with salt and pepper. In a saute pan put two ounces of butter and
+a spoonful of olive oil. Set on the stove until hot, add the chicken,
+and saute. When nearly done add six chopped shallots, one tablespoonful
+of carrot cut in very small dices, one bay leaf cut very fine, one-half
+of a clove, a little parsley, and two heads of mushrooms, all chopped
+very fine. Also one spoonful of raw ham cut in very small squares. When
+the chicken is cooked remove to a platter, and to the saute pan add one
+pony of brandy and reduce one-half. Then add two more ounces of sweet
+butter and the juice of a lemon, and pour over the chicken.
+
+=Danish apple cake.= Pare and core six apples. Mix one and one-half cups
+of fine bread crumbs, one-half cup of sugar and one-half teaspoonful of
+cinnamon. Butter a deep cake mould and put a layer of the crumb mixture,
+with a bit of butter, at the bottom. Then a layer of the sliced apples,
+and continue alternately until the material is all used. Bake in a
+moderate oven for about two hours, and serve cold with whipped cream.
+
+=Potage Villageois.= In a casserole put three ounces of butter and three
+stalks of leeks cut in Julienne shape. Simmer for fifteen minutes. Then
+add six leaves of Savoy cabbage, cut Julienne, and simmer again for ten
+minutes. Then add two quarts of stock, bouillon, chicken broth or
+consomme, season well with salt and pepper, and boil for forty minutes.
+Then add one-half pound of vermicelli and boil for fifteen minutes, or
+until the vermicelli is done.
+
+=Fillet of sole, Judic.= Put four fillets of sole in a buttered pan,
+season with salt and pepper, put a little butter on top, squeeze the
+juice of a lemon over all, and bake in the oven until done. Then place
+four pieces of lettuce braise on a platter, lay the fillets on top,
+cover with cream sauce, sprinkle with grated cheese, put small bits of
+butter on top, and bake again in the oven until brown.
+
+=Tenderloin steak, Bernardi.= Broil a tenderloin steak. Place on a
+platter and garnish with croustades filled with spinach in cream, and
+artichoke bottoms filled with macedoine of vegetables. Pour some sauce
+Madere over the meat.
+
+
+OCTOBER 14
+
+     BREAKFAST
+       Stewed prunes
+       Bacon and eggs
+       Coffee
+       Rolls
+
+     LUNCHEON
+       Eggs Nantaise
+       Pompano saute, d'Orsay
+       Broiled honeycomb tripe
+       Maitre d'hotel potatoes
+       Lettuce salad
+       Apple snow and cakes
+       Coffee
+
+     DINNER
+       Potage Champenoise
+       Ripe olives
+       Boiled brook trout, Romanoff
+       Hollandaise potatoes
+       Shoulder of mutton, Budapest
+       Peas a la Francaise
+       Laurette potatoes
+       Celery mayonnaise
+       Biscuit glace, St. Francis
+       Assorted fancy cakes
+       Demi tasse
+
+=Eggs Nantaise.= Split and toast two English muffins. Lay a few boiled
+asparagus tips on each half. Put a poached egg on top and cover with
+cream sauce.
+
+=Pompano saute, d'Orsay.= Season the pompano with salt and pepper, roll
+in flour and fry with melted butter. Then place the fried fish on a
+platter, and sprinkle with plenty of chopped parsley and lemon juice. In
+a hot pan put two ounces of butter, and when brown pour over the fish.
+
+=Apple snow.= Peel, core and slice three large apples. Preferably sour
+ones. Cook in a little water and vinegar until soft. Then drain, and rub
+the apples through a sieve. When cold gradually add the whites of three
+eggs whipped very stiff, and half a cup of powdered sugar. Dress in
+dishes of fancy shape, and garnish with dots of currant jelly.
+
+=Potage Champenoise.= Mix one quart of cream of potatoes with one quart
+of cream of celery. Add as garniture one-half cup of carrots and celery
+cut in very small dices, and boiled soft in consomme.
+
+=Boiled brook trout, Romanoff.= Put six one-half pound trout in boiling
+water, to which has been added one-half glass of vinegar, and cook for
+about fifteen minutes. Serve on a platter on folded napkin. Garnish with
+parsley in branches and two lemons cut in half. Serve separate, sauce
+mousseline, to which has been added six chopped anchovies.
+
+=Shoulder of mutton, Budapest.= Season the mutton well with salt and
+pepper and place in a roasting pan with a sliced carrot, an onion, a few
+branches of parsley, a leaf of celery and of leek, a few pepper berries,
+half of a bay leaf and a clove. Put an ounce of butter on top, and
+roast. Then remove the shoulder to a platter, drain off fat, and add to
+the pan one cup of bouillon and a spoonful of meat extract. Boil for a
+few minutes and strain over the meat. Garnish with risotto to which has
+been added a few pimentos cut in small squares.
+
+
+OCTOBER 15
+
+     BREAKFAST
+       Fresh raspberries and cream
+       Waffles
+       Honey in comb
+       English breakfast tea
+
+     LUNCHEON
+       Herring Livonienne
+       Eggs en cocotte, Ribeaucourt
+       Beef tongue, Menschikoff
+       Potato salad
+       Roquefort cheese and crackers
+       Coffee
+
+     DINNER
+       Cream of peas, Suzon
+       Celery.        Radishes.        Pickles
+       Fillet of pompano, Pocharde
+       Roast tame duckling, apple sauce
+       Fried sweet potatoes
+       Succotash
+       Stewed tomatoes
+       Chocolate ice cream
+       Macaroons
+       Demi tasse
+
+=Herring, Livonienne.= Soak two salted herrings in cold water for two
+hours. Then skin and bone them, and cut in half inch squares. Add one
+sliced boiled potato, and a peeled apple cut in small squares. Salt a
+little if necessary, season with pepper, one spoonful of olive oil and
+the juice of two lemons. Serve on a celery dish, sprinkled with chopped
+tarragon and parsley.
+
+=Eggs en cocotte, Ribeaucourt.= Butter four cocotte dishes and break an
+egg in each. Cut in small squares, two slices of tongue, one slice of
+boiled ham, and four heads of canned mushrooms. Mix with two spoonfuls
+of brown gravy, season with salt and pepper, and put on top of the eggs.
+Sprinkle with a little grated cheese, and bake in the oven for eight
+minutes.
+
+=Beef tongue, Menschikoff.= Place some sliced boiled beef tongue on a
+platter and garnish with small onions glace, small vinegar pickles, and
+Madeira sauce with a few raisins in it.
+
+=Cream of peas, Suzon.= Make a cream of peas soup. Add one spoonful of
+whipped cream for each person, and mix while hot. Put a poached egg on
+each plate and serve the soup over the eggs.
+
+=Cream of peas.= To one quart of shelled new peas add one pint of
+chicken broth, and boil until the peas are soft. Strain and return to
+casserole and add one pint of hot table cream, and, little by little,
+one large spoonful of table butter. Season with salt and Cayenne pepper.
+
+=Cream of peas, St. Germain.= Add a head of lettuce to the peas and
+prepare as above. When strained for the second time add one cup of
+fresh-boiled new peas to the soup.
+
+=Fillet of pompano, Pocharde.= Cut four fillets of Florida pompano. Or
+Pacific pompano may be used. The latter are much smaller. Put the fish
+in a buttered pan, and season with salt and pepper. Add one-half glass
+of claret, one-half glass of white wine, and one-half cup of fish broth.
+Boil until done. In a sauce pan put one table spoonful of flour and
+place on stove. When hot add the broth in which the fish were cooked,
+and boil for five minutes. Then bind the sauce with the yolks of two
+eggs mixed with one-half cup of cream and one ounce of butter. Whip well
+and strain over the fish.
+
+
+OCTOBER 16
+
+     BREAKFAST
+       Baked apples in cream
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Casawba melon
+       Eggs Mollet, a l'aurore
+       Sweetbreads, Saint Monde
+       Lettuce salad
+       Mince pie
+       American cheese
+       Demi tasse
+
+     DINNER
+       Potage grenade
+       Salted almonds
+       Ecrevisses Georgette
+       Roast leg of mutton, mint sauce
+       String beans
+       Mashed potatoes
+       Tomato salad
+       French pastry
+       Coffee
+
+=Eggs Mollet, a l'aurore.= Place four eggs Mollet on four pieces of
+buttered toast. Cover with well seasoned tomato sauce.
+
+=Sweetbreads, Saint Monde.= Prepare braised sweetbreads as described
+elsewhere. Place on a platter and garnish with artichoke bottoms filled
+with asparagus tips with a little Hollandaise sauce on top; and others
+filled with French peas in butter with Madeira sauce.
+
+=Potage grenade.= Cut in thin slices, the size of a silver quarter, two
+turnips, one stalk of leeks, one-half stalk of celery and a small head
+of Savoy cabbage. Put in a sauce pan with three ounces of butter, season
+with salt and a teaspoonful of sugar, and place in the oven to smother.
+Be careful that it does not burn. When soft add two quarts of consomme,
+and boil for one-half hour. Then add two tomatoes peeled and cut in
+small dices, boil for one minute, season with salt and pepper, and serve
+with a little chopped chervil.
+
+=Ecrevisses Georgette.= Bake four medium-sized potatoes. Then cut off
+the tops, remove the insides, and refill with Ecrevisses Voltaire.
+
+=Ecrevisses Voltaire.= Boil two dozen ecrevisses en buisson. Remove the
+tails from the shells and place them in a sauce pan with two ounces of
+butter and six sliced heads of fresh white mushrooms. Season with salt
+and a little Cayenne pepper, and simmer for ten minutes. Then add a pony
+of brandy, and simmer for a few minutes. Then add a large cup of cream,
+and boil for five minutes. Then add two sliced truffles. Bind with the
+yolks of two eggs mixed with one-half glass of dry sherry wine. Serve in
+chafing dish.
+
+
+OCTOBER 17
+
+     BREAKFAST
+       Oatmeal and cream
+       Ham and eggs
+       Coffee
+       Rolls
+
+     LUNCHEON
+       Mortadella
+       Poached eggs, Zurlo
+       Broiled honeycomb tripe
+       Lyonnaise potatoes
+       Field salad
+       Port de Salut cheese
+       Crackers
+       Coffee
+
+     DINNER
+       Consomme Leopold
+       Chow chow
+       Broiled smelts, a l'Americaine
+       Chicken Leon X
+       Peas a la Francaise
+       Duchesse potatoes
+       Lettuce and grapefruit salad
+       Fancy ice cream
+       Assorted cakes
+       Demi tasse
+       Mint wafers
+
+=Mortadella.= This is an Italian sausage, very highly seasoned, and
+comes in cans already sliced. Serve on a platter garnished with chopped
+meat, jelly and parsley in branches.
+
+=Poached eggs, Zurlo.= Form some flat potato croquettes, and fry. Place
+a poached egg on top of each, and cover with cream sauce.
+
+=Consomme Leopold.= Slice very fine one handful of sorrel and a head of
+lettuce. Wash well, and boil in two quarts of chicken broth for about
+thirty minutes. Serve with chervil.
+
+=Broiled Smelts, a l'Americaine.= Split and remove the bones from twelve
+large smelts. Season with salt and pepper, roll in oil, and broil. When
+done place on a platter, garnish with six slices of broiled tomatoes,
+two lemons cut in half, and parsley in branches. Pour a little maitre
+d'hotel sauce over all.
+
+=Chicken Leon X.= Put on fire, in cold water, one large fat roasting
+chicken or capon. Add salt, one carrot, and a bouquet garni. Boil until
+soft. Make a sauce with two ounces of butter mixed with two ounces of
+flour. When hot add one pint of the chicken broth. If too thick add a
+little more of the broth. Boil for half an hour. Then bind with the
+yolks of three eggs mixed with a cup of cream. Strain, and add two
+ounces of sweet butter. Stir the sauce well until the butter is melted.
+Place the chicken on a platter and garnish with macaroni cooked in
+cream. Pour a little of the sauce over the chicken. To the remainder of
+the sauce add in equal parts some sliced truffle, sliced canned French
+mushrooms and parboiled goose liver. Serve this sauce separate.
+
+=Mint wafers (after dinner mints).= To half a gill of water add one
+pound of powdered sugar, and mix over fire until dissolved and hot. Add
+three or four drops of oil of peppermint. Then drop, about the size of a
+half silver dollar, on waxed paper or a greased pan, using the tip of a
+spoon or a paper bag. Allow to become cold and dry.
+
+
+OCTOBER 18
+
+     BREAKFAST
+       Grapefruit juice
+       Poached eggs on toast
+       Uncolored Japan tea
+       Crescents
+
+     LUNCHEON
+       Omelette Cherbourg
+       Homemade beef stew
+       Lorette salad
+       Alhambra ice cream
+       Assorted cakes
+       Demi tasse
+
+     DINNER
+       Cream of asparagus, Favori
+       Salted mixed nuts.        Celery
+       Sole Heloise
+       Roast leg of veal, au jus
+       Spinach in cream
+       Potatoes au gratin
+       Romaine salad
+       Pancakes a la Lieb
+       Demi tasse
+
+=Omelette Cherbourg.= Mix a cup of picked shrimps with two spoonfuls of
+cream sauce. Heat well, and season with salt and pepper. Make the
+omelette in the usual manner, and before turning over on platter fill
+with the prepared shrimps. Pour a thick cream sauce around the omelette.
+
+=Lorette salad.= One-third field salad, one-third boiled celery root,
+and one-third pickled beets. Season with French dressing.
+
+=Alhambra ice cream.= Half vanilla and half strawberry ice cream served
+in any fancy form.
+
+=Cream of asparagus, Favori.= Make a cream of asparagus soup and serve
+with plenty of boiled asparagus tips in it.
+
+=Sole Heloise.= Remove the skin from both sides of a large sole. Place
+on a buttered pan, season with salt and pepper, add one-half glass of
+white wine, cover with a piece of buttered manila paper, and bake in the
+oven for about twenty minutes. Remove the sole to a platter, and put in
+the pan three ounces of butter, a little pepper, chopped parsley,
+chervil, tarragon, and chives. When hot add the juice of two lemons,
+season well, and pour over the sole.
+
+
+OCTOBER 19
+
+     BREAKFAST
+       Fresh strawberries and cream
+       Broiled fresh mackerel
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       California oyster cocktail
+       Consomme in cups
+       Shirred eggs, Metternich
+       Pears, mayonnaise
+       Cheese toast
+       Coffee
+
+     DINNER
+       Potage Ferneuse
+       Ripe olives
+       Sand dabs, saute meuniere
+       Roast ribs of beef
+       String beans in butter
+       Stewed tomatoes
+       St. Francis potatoes
+       Escarole salad
+       Romaine ice cream
+       Alsatian wafers
+       Demi tasse
+
+=Shirred eggs, Metternich.= Place two eggs in a buttered shirred egg
+dish with six canned mushrooms sliced very fine. Season with salt and
+pepper, sprinkle with grated cheese, place a small piece of butter on
+top, and bake.
+
+=Pears, mayonnaise.= Use whole fresh pears cooked in syrup, or canned
+ones. Place the pears on lettuce leaves and cover with thick mayonnaise.
+On slices of toast place small pieces of American dairy cheese. Bake in
+the oven, and serve separate.
+
+=Cheese toast.= Spread any such cheese as Parmesan, American, Sierra or
+Camembert, on slices of toast, and set in the oven until hot. Serve at
+once.
+
+=Potage Ferneuse.= Slice six white turnips very fine, put in a
+casserole, with two ounces of butter. Cover, and simmer for fifteen
+minutes. Then add one cup of rice and three pints of bouillon, consomme,
+or chicken broth. Boil for one hour, strain through fine wire sieve, and
+put back in vessel. When hot stir in well three ounces of sweet butter,
+season with salt and a little Cayenne pepper.
+
+=Romaine ice cream.= To coffee ice cream add a little rum before
+serving.
+
+
+OCTOBER 20
+
+     BREAKFAST
+       Baked apples
+       Oatmeal and cream
+       English breakfast tea
+       Crescents
+
+     LUNCHEON
+       Hard boiled eggs, vinaigrette
+       Fried scallops, Tartar
+       Broiled squab on toast
+       Stewed corn
+       Romaine salad
+       Camembert cheese
+       Crackers
+       Coffee
+
+     DINNER
+       Toke Point oysters
+       Potage bouquetiere
+       Celery
+       Fresh herring, a l'Egyptienne
+       Small boiled potatoes
+       Cucumber salad
+       Chicken en cocotte, Bazar
+       Cold asparagus, mustard sauce
+       French pastry
+       Assorted fruits
+       Demi tasse
+
+=Hard boiled eggs, vinaigrette.= Remove the shells from six hard boiled
+eggs, and cut in two. Place them on a china platter, sprinkle with salt,
+pepper, chopped parsley, a little chopped chervil, one spoonful of
+vinegar and two of olive oil.
+
+=Potage bouquetiere.= Consomme, tapioca and printanier mixed.
+
+=Fresh herring, a l'Egyptienne.= Clean four fresh herring, season with
+salt and pepper, and fry in hot olive oil. Remove the fish to a platter,
+and add to the frying pan one sliced onion, and fry until done. Then add
+two peeled and quartered tomatoes, one bay leaf, one clove, and a sprig
+of thyme. Season with salt and pepper, and simmer for a few minutes.
+Then put the fish back in the pan, add the juice of two lemons and a
+little chopped parsley, and simmer together for five minutes. Serve both
+fish and sauce on a platter.
+
+=Chicken en cocotte, Bazar.= Season a spring chicken with salt and
+pepper, and put in a cocotte (earthen casserole) with two ounces of
+butter and six small onions. Set in the oven, and baste well until
+golden yellow. Then add one spoonful of white wine and two peeled and
+quartered tomatoes. Cover the casserole and simmer for ten minutes. Add
+two dozen Parisienne potatoes and serve.
+
+
+OCTOBER 21
+
+     BREAKFAST
+       Stewed prunes
+       Ham and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit a la rose
+       Eggs, ministerielle
+       Beef goulash, Hungarian style
+       Mince pie
+       Coffee
+
+     DINNER
+       Consomme Diane
+       Chow chow.        Salted almonds
+       Sole Dejazet
+       Roast chicken
+       Summer squash
+       Chateau potatoes
+       Lettuce salad
+       Vanilla ice cream
+       Assorted cakes
+       Coffee
+
+=Consomme Diane.= Take any game bird, such as grouse, partridge, quail,
+pheasant or guinea hen, and roast just enough to give a color. Then put
+in soup stock and boil until soft. Clarify the broth with chopped beef,
+and strain. Cut the breast out of the bird, cut in small squares, and
+serve in the consomme. Add some dry sherry wine and a little Cayenne
+pepper before serving.
+
+=Sole Dejazet.= Remove the skin from a good sized sole, wash well, and
+dry in a napkin. Season with salt and pepper, dip in milk, roll in
+flour, then in beaten eggs, and finally in bread crumbs. Put in frying
+pan with melted butter and fry until done. Place on a platter, and pour
+some butter, which has been browned in a pan, over the fish. Lay a dozen
+tarragon leaves on top of the fish, garnish with quartered lemons and
+parsley in branches.
+
+
+OCTOBER 22
+
+     BREAKFAST
+       Baked apples with cream
+       Omelette with chipped beef
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Hors d'oeuvres assorted
+       Smoked black Alaska cod in cream
+       Lamb kidneys en pilaff
+       Mashed potatoes
+       Camembert cheese
+       Almond biscuits
+       Coffee
+
+     DINNER
+       California oysters on half shell
+       Potage Livonien
+       Olives.        Salted pecans
+       Alsatian fish
+       Roast ribs of beef
+       Canned asparagus, Hollandaise
+       Rissolees potatoes
+       Escarole salad
+       Lemon pie, special
+       Coffee
+
+=Potage Livonien.= In a casserole put one onion chopped fine, and three
+ounces of butter. Simmer until yellow. Then add one-quarter of a pound
+of sliced sorrel and one-half pound of sliced spinach. Simmer again for
+ten minutes. Then add one quart of chicken broth and one large cup of
+cream sauce. Boil one-half hour. Season well, and serve.
+
+=Smoked Alaska black cod in cream.= Remove the skin from two pounds of
+smoked Alaska black cod. Cut in pieces two inches square, lay in a saute
+pan, add one pint of thick table cream and boil for five minutes. Then
+thicken with the yolks of two eggs mixed with a little cream. Serve in a
+chafing dish.
+
+=Alsatian fish.= Heat two tablespoonfuls of oil and thicken with one
+tablespoonful of flour. Remove from the fire and thin out with boiling
+water. Chop fine some parsley, onions and two cloves of garlic, and add
+to the pan. Season the fish with salt and pepper, place in the sauce,
+and cook for about twenty minutes.
+
+=Lamb kidneys en pilaff.= Slice fine a half dozen lamb kidneys, and
+prepare in the same manner as chicken livers en pilaff. (See January
+8th.)
+
+=Almond biscuit.= To every ounce of almond flour add the whites of two
+eggs beaten to a stiff froth. Salt to taste and beat well together. Put
+in buttered patty tins and bake in a moderately quick oven from fifteen
+to twenty minutes. The whole must be done quickly, and baked as soon as
+the ingredients are mixed.
+
+=Lemon pie, special.= Mix in saucepan the yolks of sixteen eggs,
+three-quarters of a pound of sugar, and the juice and rinds of six
+lemons, and cook over a slow fire until it thickens. Then remove from
+the fire and stir in the whites of eight eggs beaten very hard. Pour the
+mixture into two pie plates, lined with thin pie dough, and bake in a
+medium hot oven for about twenty-five minutes.
+
+
+OCTOBER 23
+
+     BREAKFAST
+       Prunes Victor
+       Boiled eggs
+       Coffee and rolls
+       Snails (bread)
+
+     LUNCHEON
+       Avocado, French dressing
+       War griddle cakes
+       Tripe, Wm. H. Crane
+       Mashed potatoes
+       Coffee
+
+     DINNER
+       Orange and grapefruit, St. Francis
+       Stuffed chicken with California raisins
+       Rice Californienne
+       Lettuce and tomato salad
+       Olympic club cheese
+       Coffee
+
+=War griddle cakes.= Soak stale bread in sour milk. Add enough flour or
+corn meal to make a batter. To a gallon add three eggs, baking powder,
+and salt. Cook in the same manner as wheat cakes.
+
+=Orange and grapefruit, St. Francis.= Sliced oranges and grapefruit, in
+equal parts. Sprinkle with powdered sugar, and moisten with Dubonnet.
+Serve in double supreme glasses with a few fresh strawberries on top.
+
+=Prunes Victor.= Put two pounds of dry prunes in an earthen pot, add two
+quarts of water, the rind of a lemon, one stick of cinnamon, one-half
+cup of sugar, and a vanilla bean. Put on hot stove and bring to a boil.
+Then move to one side of fire and simmer slowly for six hours. Or, set
+in a moderate oven for six hours. Allow to become cool, and add a pony
+of good cognac. Use the prune juice for a morning drink, and serve the
+prunes with cream.
+
+=Chicken stuffed with raisins.= Soak a small loaf of bread in warm milk,
+squeeze out lightly, and add an equal volume of raisins. Season with
+salt and pepper, fill the chicken, and roast in the usual manner.
+
+=California raisins= may be used in many dishes, such as soup, fish,
+entrees, roasts, bread, puddings, ice cream, etc.
+
+=Rice Californienne.= Wash a pound of rice in cold water. Chop an onion,
+smother in butter, add the rice, one quart of broth, and season with
+salt and pepper. Bring to a boil, cover, and set in oven for thirty-five
+minutes. Before serving add one-half cup of grated cheese.
+
+=Tripe, Wm. H. Crane.= Wash the tripe well, and cut in round pieces
+about five inches in diameter. Place them in a saucepan with a few
+carrots, two or three onions, some whole peppers, salt, white wine, and
+good white broth. Boil until thoroughly tender. Then place the tripe in
+a stone jar and strain the liquid over it. Keep in a cool place. When
+needed turn them in flour, and fry quickly in a frying pan in very hot
+butter. Serve with some parsley butter.
+
+=Avocado, French dressing.= Split the avocado, remove the pit, and fill
+half full with a dressing made with salt, pepper, a little French
+mustard, and one-third vinegar and two-thirds olive oil.
+
+=French dressing.= Two teaspoonfuls of salt, one teaspoonful of mustard,
+one-quarter teaspoonful of black pepper, one-half teaspoonful of
+paprika, the juice of one lemon, and the same amount of vinegar. Put in
+a quart bottle, fill with olive oil, and shake thoroughly.
+
+=Salad dressing.= One-half cup of tomato catsup, one-half cup of cream,
+two teaspoonfuls of lemon juice, and black and red pepper and salt to
+taste.
+
+=Snails.= Dissolve one ounce of yeast in warm water. Make a dough with
+one pound of flour, four ounces of sugar, two eggs, two ounces of
+butter, two ounces of lard, one ounce of salt, one cup of water, and the
+dissolved yeast. Allow to raise for about an hour. Then roll the dough
+into a square sheet about one-quarter inch thick. Brush over with butter
+and bestrew with sugar, cinnamon, and currants. Roll the sheet into a
+roll and cut in slices one-quarter inch thick. Lay the slices on a
+greased pan and allow to raise until double the size. Bake in a moderate
+oven.
+
+=Olympic club cheese.= Scrape clean three best quality camembert
+cheeses. Put in a copper casserole with one-quarter pound of good
+Roquefort cheese, one-half pound of table butter, two tablespoonfuls of
+sifted flour and one pint of cream. Boil until the whole is melted
+together. Then strain through cheese cloth, put in an earthen pot, and
+allow to become cool.
+
+
+OCTOBER 24
+
+     BREAKFAST
+       Stewed rhubarb
+       Omelette with parsley
+       Spoon or mush bread
+       Coffee
+
+     LUNCHEON
+       Oysters Bellevue
+       Cold Virginia ham
+       Corn pudding
+       Loganberry ice cream
+       Lady fingers
+       Demi tasse
+
+     DINNER
+       Canape P. P. I. E.
+       Onion soup au gratin
+       Ripe olives
+       Roast turkey, cranberry sauce
+       Sweet potato pudding
+       Coffee
+
+=Canape P. P. I. E.= (Panama-Pacific International Exposition). Make
+some pieces of buttered toast. Put fresh caviar in the center and
+anchovies around the edge. Serve on napkins with quartered lemons and
+parsley in branches.
+
+=Oysters Bellevue.= In a lighted chafing dish put four pats of table
+butter, one-half teaspoonful of English mustard, a little salt, pepper
+and celery salt. Stir until the butter melts. Then add a teacupful of
+very finely chopped celery, and stir well until the celery is nearly
+cooked. Then pour in slowly, while stirring, one pint of rich cream, and
+allow to come to the boiling point. Then put in a dozen freshly opened
+oysters and cook for four or five minutes. Add a tablespoonful of good
+sherry or Madeira, and serve on very hot plates.
+
+=Spoon or mush bread.= Scald two cups of corn meal in two cups of
+boiling water, allow to cool slightly, then add one cup of buttermilk,
+one teaspoonful of soda, two tablespoonfuls of lard or butter (butter
+preferred), one egg, and salt to taste. If you have no buttermilk use
+baking powder and sweet milk.
+
+=Corn pudding.= One quart of corn cut from the ear and chopped fine, one
+egg, a tablespoonful of butter, and salt and pepper to taste. Thin with
+sweet milk, and bake in a hot oven.
+
+=Sweet potato pudding.= Grate a large sweet potato and mix with one cup
+of sugar, one-half cup of butter, and two or three eggs, according to
+the size of the potato. Thin with sweet milk, flavor with ginger and
+spices, or vanilla can be used. Beat the eggs well before adding to the
+mixture. Bake in a moderate oven very slowly. The potatoes in the west
+are not as sweet as the southern variety, therefore more sugar may be
+required. A good rule is to bake a small portion first to see if the
+flavor is right. It is considered a luxury in certain parts of the
+South.
+
+=Loganberry ice cream.= Put in a pan one quart of milk and one-half
+pound of sugar, and place on the fire. Mix the yolks of sixteen eggs
+with one-half pound of sugar. Stir the milk and sugar, after it has
+reached the boiling point, into it. Replace on the fire and stir until
+it becomes creamy, but do not let it boil. Then remove from the fire,
+add one quart of cream, strain and freeze. When nearly frozen add one
+quart of bottled loganberry juice, and finish freezing. A few drops of
+red coloring can be added if a bright color is desired.
+
+
+OCTOBER 25
+
+     BREAKFAST
+       Baked prunes
+       Scrambled eggs
+       Corn bread (2)
+       Cocoa
+
+     LUNCHEON
+       Anchovy salad
+       Lamb hash, J. A. Britton
+       Cheese cake
+       Coffee
+
+     DINNER
+       Cold artichokes, St. Francis dressing
+       Brook trout, Cafe de Paris
+       Breast of chicken, James Woods
+       Salad Algerienne
+       Frozen loganberry juice
+       Macaroons
+
+     SUPPER
+       Welsh rabbit, special
+       Raisin bread
+       Ale
+
+=Baked prunes.= Select large prunes, place them in a baking pan side by
+side so they hardly touch, cover with water and cook in a moderate oven
+for an hour. Then pour off three-quarters of the juice, which may be
+kept for a beverage, and to the prunes add a little sugar, a stick of
+cinnamon, and the rind of a lemon. Cover the pan tightly, place back in
+a moderate oven and bake for at least one hour.
+
+=Corn bread (II).= Put in a pan one egg beaten light, one cup of milk,
+one tablespoonful of sugar, one-half teaspoonful of salt, one cup of
+yellow corn meal, one cup of flour, and two and one-half teaspoonfuls of
+baking powder. If too thin add a little more white flour. Beat well
+together, and add four tablespoonfuls of melted butter or bacon
+drippings.
+
+=Graham bread.= Same as for corn bread, but use no white flour.
+
+=Raisin bread.= Warm one pint of milk and dissolve one-half ounce of
+yeast in it. Then add two ounces of butter, two eggs, two ounces of
+sugar, a pinch of salt and one-half pound of raisins. Mix well. Then
+stir in two pounds of flour, and make a smooth dough. Allow to raise for
+about three hours. Then fold the dough, put it in moulds, and let it
+again raise for about one hour. Bake in a moderate oven for about
+forty-five minutes.
+
+=Lamb hash, J. A. Britton.= Take even quantities of left over roast lamb
+and mashed potatoes and pass through a fine meat chopper. Season well,
+add a piece of sweet butter, some chopped parsley and a little bouillon,
+and cook together. Serve hot, with a fried egg on top.
+
+=St. Francis dressing.= One green pepper, an equal amount of raw celery
+and an equal amount of hard boiled eggs all chopped fine. Add one-half
+cup of Chili sauce, one-half cup of mayonnaise, one tablespoonful of
+white wine vinegar, two spoonfuls of olive oil, and salt, pepper and
+Cayenne. Mix well. Can be served with almost any kind of salad.
+
+=Brook trout, Cafe de Paris.= Butter well an earthern dish, sprinkle
+with chopped shallots and parsley, lay the trout on top, season with
+salt and pepper, add a little white wine and fish broth, lay a few
+pieces of butter on top, and bake in oven until done. Serve in the dish
+in which they were cooked.
+
+=Breast of chicken, James Woods.= Remove the skin from a nice young
+roasting chicken, lift off the breasts, season with salt and pepper,
+roll in cream, then in flour, and fry in butter. Place on a buttered
+shirred egg dish a piece of toast, then a thin slice of broiled Virginia
+ham, then the breasts of chicken, then a few heads of fresh mushrooms
+tossed in butter, then a little cream and a piece of butter, season all
+well, cover with a glass mushroom cover, and bake in oven for ten
+minutes.
+
+=Salad Algerienne.= Sliced pineapple, oranges, grapefruit and bananas
+in equal quantities. Serve in a bowl with lettuce leaves around the
+sides, and mayonnaise dressing made with plenty of lemon juice.
+
+=Frozen loganberry juice.= Mix one quart of loganberry juice, one quart
+of water, one pound of sugar, and the juice of two lemons. Strain and
+freeze.
+
+=Welsh rabbit.= Break an egg in a deep plate, add a teaspoonful of
+vinegar, and English mustard, paprika and salt to taste. Mix thoroughly.
+Then grate or crumble four ounces of good American cheese, place in a
+chafing dish, and add a small quantity of ale or beer. Just enough to
+keep the cheese from frying. Use a hot flame, and with two forks in one
+hand stir continually, in one direction. Do not permit the cheese to
+boil. When the cheese is melted add the egg and seasoning, and stir
+until blended. Then add a pinch of bicarbonate of soda, and serve on
+buttered toast which has been previously prepared. The rabbit can be
+prepared for any number of persons by allowing four ounces of cheese to
+each person, and one egg for each pound, or less, of cheese.
+
+=Cheese cake.= Work thoroughly together one and one-half cup of butter
+and one and one-half cup of sugar until it is creamy. Then stir in eight
+eggs, one by one, then the juice and rind of one lemon, then one and
+one-half pound of cottage cheese, then one cup of cream and four
+spoonfuls of flour. Bake in spring form pans lined with thin pie dough.
+
+
+OCTOBER 26
+
+     BREAKFAST
+       Oatmeal with cream
+       Bacon and eggs
+       Mixed bran biscuits
+       Coffee
+
+     LUNCHEON
+       Little Neck clams, mignonette
+       Consomme in cups
+       Cold Virginia ham
+       Lettuce salad
+       Pink pudding, Victor
+       Demi tasse
+
+     AFTERNOON TEA
+       Brioche
+       Coffee cake
+       Tea, chocolate or coffee
+
+     DINNER
+       Puree of pea soup
+       Ripe olives
+       Sand dabs, meuniere
+       Saddle of lamb, jardiniere
+       Hearts of palm, Victor
+       Figs Roma
+       Lady fingers
+       Demi tasse
+
+=Brioche.= Dissolve one ounce of yeast in one gill of tepid water and
+add about one-third of a pound of flour, to make a medium firm sponge.
+Cover with a cloth and set in a warm place to raise. Then work into a
+smooth paste two-thirds of a pound of flour, three-quarters of a pound
+of butter, one ounce of sugar, a little salt, and six eggs. Beat the
+eggs in gradually. Then spread the sponge over the top and mix into the
+paste. Cover with a cloth and allow to raise until double in size. Then
+work together again, and place in a box for several hours to harden
+before using. Mould into small round balls, place in baking pans, and
+allow to raise until about one-third above their original size. Brush
+over with egg, make a cross-cut on top, and bake in a rather brisk oven.
+
+=Coffee cake.= Put one pound of flour in a bowl. Dissolve an ounce of
+yeast in a gill of lukewarm milk, add it to the flour with two eggs, and
+work to a medium-stiff dough. Cover with a cloth and allow to raise till
+double in size. Then work in thoroughly three ounces of butter, two
+ounces of sugar, a pinch of salt, a pinch of nutmeg, and the juice and
+rind of one lemon. Allow to raise again for about an hour, when the
+dough will be ready to bake. This dough is the foundation for all kinds
+of coffee cake.
+
+=Pink pudding, Victor.= Cook one-quarter pound of rice in one quart of
+milk with a vanilla bean and one-half pound of sugar. When done allow to
+cool, and then add one quart of whipped cream, some chopped fruits, and
+one drop of red coloring. Dissolve four sheets of gelatine in a little
+warm milk, stir into the above, put into moulds, and set in ice box
+until firm. Serve with fruit sauce.
+
+=Figs Roma.= Line a bowl (timballe) with lady fingers. Put a layer of
+vanilla ice cream in the bottom, then a layer of about a dozen peeled
+and quartered figs, sprinkle this with good rum, cover thickly with
+sauce au marasquin, and sprinkle some macaroon crumbs on top. Serve in
+plates with ice around the bowl.
+
+=Four o'clock tea bran bread.= Make a batter with two cups of bran, one
+cup of Educator entire wheat flour, one cup of white flour, one-half
+teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses,
+one-half cup of water and two cups of milk, or one cup of milk and
+another one of water. Spread the batter about one inch thick in the pan,
+and cook in a slow oven.
+
+=Wheat bran gems.= Make a batter with two cups of wheat bran, one cup of
+whole wheat flour, one teaspoonful of baking soda, one-half cup of
+molasses, three tablespoonfuls of hot milk, and three tablespoonfuls of
+boiling water. Put the dough in buttered gem pans, and cook for about
+twenty-five minutes.
+
+=Bran bread.= Mix together two cups of wheat bran, one and one-half cups
+of flour, one-half teaspoonful of salt, one teaspoonful of soda,
+one-half cup of molasses, one-half cup of water, and two cups of milk,
+or one cup of milk and another cup of water. Put the dough in the pans
+about one inch thick, and bake in a slow oven.
+
+=Bran biscuits.= Mix two cups of wheat bran, one cup of white flour, two
+teaspoonfuls of baking powder, one very small teaspoonful of salt, a
+piece of lard the size of an egg, and enough milk to make a stiff dough.
+Work well together, roll out about a half an inch thick, cut out with
+forms, and bake in a slow oven.
+
+=Hearts of palm, Victor.= Hearts of palm can be obtained in cans similar
+to asparagus, and may be served in the same way, with Hollandaise,
+Polonaise, vinaigrette, or other sauces. Hearts of palm, Victor, is
+served cold, with Victor dressing (see April 21).
+
+
+OCTOBER 27
+
+     BREAKFAST
+       Oatmeal
+       Strawberries with cream
+       Lamb chops with bacon
+       Boiled eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit with maraschino
+       Consomme in cup
+       Salted almonds
+       Loin of pork, apple sauce
+       Lettuce salad
+       Meringue glacee a la vanille
+       Black coffee
+
+     DINNER
+       Puree of peas, Varsovienne
+       Olives
+       Celery
+       Sand dabs, saute meuniere
+       Roast chicken
+       Mashed potatoes
+       Canned asparagus, sauce Hollandaise
+       Escarole salad, French dressing
+       Omelet with strawberries
+       Coffee
+
+=Oatmeal.= To one quart of water, boiling, add eight ounces of cracked
+wheat. Boil for one-half hour. Salt.
+
+=Consomme.= Mix one-half pound of beef, chopped fine, with one white of
+an egg. Add slowly one quart of stock and let boil for half hour. Strain
+through napkin or fine cheese cloth.
+
+=Loin of pork.= Place pork in roasting pan and pepper and salt well. Add
+one sliced onion, carrot, bay leaf, clove, a little celery and one
+teaspoonful of whole black peppers. Put in moderate oven and roast for
+about one and one-quarter hours. Baste often to keep juicy and of a fine
+color. When done remove from pan, skim part of the fat from the gravy
+and add one-half spoonful of flour, let simmer till brown, add one cup
+of stock and boil for a few minutes.
+
+=Puree of pea soup.= Soak three-quarters of a pound of green split peas
+in cold water for three hours. Wash well and put on fire in cold water.
+Put in saute pan one sliced onion, carrot, stalk of leek, a little
+celery and parsley, a bay leaf and clove, and a ham bone or skin of
+bacon or salt pork. Simmer in butter until soft. Add the peas and boil
+together until soft. Salt and pepper to taste and strain through sieve.
+If too thick add some stock or broth of any kind.
+
+=Varsovienne.= Fried thin-sliced bacon.
+
+=Aux croutons.= Bread cut in small dices and fried in butter.
+
+=Sand dabs, meuniere.= Remove the skin from the sand dabs, salt, pepper
+and roll in flour, and fry in fresh butter in shallow frying pan. When
+brown remove fish to platter, place piece of butter in pan, cook till
+brown, and pour over fish. Add the juice of one lemon and chopped
+parsley. Garnish the platter with parsley and quartered lemons.
+
+=Roast chicken, plain.= Prepare sauce as for loin of pork. Omit flour
+for thickening. Serve with its own gravy.
+
+=Hollandaise sauce.= Put the yolks of five eggs in saucepan. Place the
+saucepan in pot containing very hot water, on range. Stir the yolks well
+and add pieces of sweet butter the size of a hazelnut, until one pound
+is used. As the butter melts in the eggs be careful that the sauce does
+not get too hot. Add salt and Cayenne pepper to taste.
+
+=Salted almonds.= Scald the almonds, allow to cool and remove the thin
+paper-shells. Put the almonds on a pan and roast in hot oven until
+brown. Wet with a solution of gum arabic and water, using about four
+teaspoonfuls to the pound of nuts. Dust over with table salt and stir
+until dry.
+
+=Meringue shells.= To the whites of eight eggs use one pound of powdered
+sugar. Beat the whites very firm and stiff. Add a handful of sugar and
+beat thoroughly. Remove the whip and stir in the remainder of the sugar
+with a large spoon. Form in the size of an egg and dress on a buttered
+pan dusted with flour. Sprinkle with powdered sugar and bake in a
+moderate oven.
+
+=Vanilla ice cream.= One pint of cream, one quart of milk, eight yolks
+of eggs, half pound of sugar and one vanilla bean. Place the milk, half
+of the sugar and the split vanilla bean on the fire to boil. Mix the
+remainder of sugar with the yolks of eggs, stir in the boiling milk and
+cook until creamy. Allow to cool, strain and freeze.
+
+=Plain omelet.= Beat six eggs. Put in hot frying pan a piece of butter,
+add the eggs and roll quickly over hot fire to form. Salt. For a sweet
+omelet sprinkle with sugar.
+
+=Omelet with strawberries.= Dust a plain omelet with plenty of powdered
+sugar. Burn bands across the top with a red-hot poker or special iron,
+and garnish with stewed strawberries.
+
+=Stewed strawberries.= Wash a basket of strawberries thoroughly. Dry in
+napkin and roll in two ounces of granulated sugar. Put in saucepan and
+place on fire. Allow to remain until sugar is melted and berries are
+soft. Do not leave on fire too long.
+
+=French dressing for salad.= To one-third of white wine vinegar use
+two-thirds of olive oil. Mix with salt, pepper, a little powdered
+mustard, dash of Worcestershire sauce and a little paprika.
+
+=Coffee.= To seven ounces of ground coffee use two quarts of water. (Use
+eight ounces for after dinner coffee.) If you do not use a special
+coffee percolator pour the boiling water over the grounds, contained in
+a bag. Draw off and repeat twice.
+
+=Plain celery.= Stalks of celery well washed and split in four.
+
+=Ripe olives.= California olives allowed to ripen on the trees, and
+specially prepared in packing houses. Serve with cracked ice.
+
+=Oysters on half shell.= Serve on cracked ice with half of lemon or
+lime.
+
+
+OCTOBER 28
+
+     BREAKFAST
+       Cantaloupe
+       Hominy with cream
+       Scrambled eggs with smoked beef
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Canape of caviar
+       Radishes
+       Hungarian goulash
+       Potato croquettes
+       Assorted fruits
+
+     DINNER
+       Puree of tomato soup
+       Celery
+       Boiled codfish, egg sauce
+       Roast leg of lamb
+       String beans in butter
+       Potatoes rissolees
+       Chicory salad
+       Vanilla ice cream
+       Lady fingers
+       Coffee
+
+=Hominy.= To one quart of boiling water add eight ounces of hominy. Cook
+twenty minutes. Salt to taste. Serve cream separate.
+
+=Scrambled eggs plain.= Beat six eggs, add two ounces of butter,
+spoonful of cream and a little salt and pepper. Stir on fire with a
+wooden spoon until cooked.
+
+=Scrambled eggs with smoked beef.= Slice the beef very thin. Boil in
+water for a few minutes, add the eggs and serve on toast.
+
+=Canape of caviar.= Spread caviar, which has been kept on ice, on thin
+toast. Sprinkle thick with chopped hard-boiled eggs all around. Garnish
+with leaf of lettuce filled with chopped onion, parsley in branches, and
+one-fourth of a lemon. Serve on napkin.
+
+=Hungarian goulash.= One pound of shoulder of veal, one pound loin of
+lean pork. Cut in pieces one inch square. Mix a little flour, salt,
+pepper and plenty of paprika. Put in sauce pan a piece of butter, two
+chopped onions and the fat from the loin of pork. Simmer till brown,
+then add the meats and flour; a little bouillon, stock or water;
+one-half cup of puree of tomatoes, a little thyme, one bay leaf, one
+clove and a little chopped parsley and celery. Cover tight and cook for
+three-quarters of an hour. Then add three potatoes cut the same as the
+meat, and cook till done.
+
+=Beef goulash.= Same as the above except use beef, and the fat of pork,
+only.
+
+=Potato croquettes.= Boil one pound of potatoes. Pour off water and let
+evaporate well. When quite dry mash fine, mix with the yolks of two
+eggs, salt and pepper. Roll on floured board into the form of a large
+cork. Dip in flour, then in beaten raw eggs, then in bread crumbs, and
+fry in swimming lard.
+
+=Puree of tomatoes.= Put in sauce pan one sliced onion, a little celery
+and leek, one bay leaf, one clove, a spoonful of whole peppers, piece of
+butter, piece of hambone or pig skin, and allow to simmer. Then add one
+gallon of fresh or canned tomatoes, salt, and a teaspoonful of sugar.
+When cooked add a piece of butter. Strain well.
+
+=Puree of tomato soup.= Add some chicken broth or bouillon to the puree
+of tomatoes. Serve bread crumbs fried in butter.
+
+=Boiled codfish, or any white fish.= Put fish in cold water. Add cup of
+milk to keep it white. Salt and boil. When done let stand for ten
+minutes. Serve on napkins with small boiled potatoes, parsley in
+branches, and quartered lemons.
+
+=Egg sauce.= Add some chopped boiled eggs to cream sauce. Sprinkle with
+a little chopped parsley.
+
+=Cream or Bechamel sauce.= Melt two ounces of butter in two ounces of
+flour. When warm, but not brown, add one pint of boiling milk. Stir well
+and cook for a few minutes. Strain.
+
+=String beans.= Boil in salt water. Place in pan, add piece of butter
+and salt and pepper.
+
+=Escarole salad.= Serve with French dressing. This salad goes well with
+piece of bread rubbed with garlic, and served in bowl.
+
+=Chicory salad.= Serve with French dressing. Use crust of bread rubbed
+with garlic if desired.
+
+
+OCTOBER 29
+
+     BREAKFAST
+       Stewed prunes
+       Pettijohns in cream
+       Ham and eggs
+       Rolls
+       Tea
+
+     LUNCHEON
+       Chicken broth in cups
+       Lamb hash
+       Cheese balls
+       Lettuce salad
+       Coffee
+
+     DINNER
+       Little Neck clams on shell
+       Giblet soup, English style
+       Frog legs, saute a sec
+       Roast teal duck
+       Fried hominy and currant jelly
+       Boiled artichokes, Hollandaise sauce
+       Romaine salad
+       Philadelphia ice cream
+       Macaroons
+       Coffee
+
+=Pettijohns.= To one quart of boiling water add eight ounces of
+Pettijohns. Cook ten minutes. Salt. Serve cream separate.
+
+=Fried ham.= Thin slices of raw ham fried in butter. If fried too much
+ham will get hard.
+
+=Fried eggs.= Use strictly fresh eggs and fry in hot butter. Salt and
+pepper.
+
+=Ham and eggs.= Put ham in frying pan and fry one side. Turn, and crack
+eggs on top and fry.
+
+=Chicken broth.= Put to boil in cold water two fat soup hens. Skim well,
+add one-half onion, a little celery, salt to taste, and cook for three
+hours, when fowls should be soft. Strain the bouillon and serve in cups.
+The cooked fowls may be used for sandwiches, chicken salad, chicken a la
+King, etc.
+
+=Boiled fowl.= See chicken broth above.
+
+=Lamb hash.= Cut cold boiled or roast lamb in small dices. Add one-half
+as much cold boiled potatoes. Put piece of butter in saucepan with one
+chopped onion and simmer until brown. Add lamb and potato, salt, pepper,
+cup of stock or bouillon and cook for ten minutes. Serve on toast with
+chopped parsley.
+
+=Cheese balls.= Mix one and one-half cups of grated Parmesan or American
+cheese, one tablespoonful of flour, one-quarter teaspoonful of salt, a
+few grains of Cayenne pepper and the whites of three eggs beaten stiff.
+Shape in small balls or croquettes, roll in cracker dust, fry in deep
+fat and drain on brown paper. New lard is necessary for frying, and they
+must not stand, but serve immediately.
+
+=Lettuce salad.= Wash, dry in napkin, and serve with French dressing.
+
+=Giblet soup a l'Anglaise.= (English style). Cut turkey or chicken
+gizzards in small dices. Also a carrot, turnip, piece of celery and a
+piece of leek. Add one-third pound of barley, large spoonful of flour
+and four ounces of butter. Simmer all together, add two quarts of stock
+or bouillon, season with salt, pepper and teaspoonful of Worcestershire
+sauce and cook for one hour. Serve with a sprinkle of chopped parsley.
+
+=Frogs' legs saute a sec.= Season the frogs' legs with salt and pepper
+and dip in flour. Put a piece of butter in saute pan and place on stove
+over a quick fire. When hot add the frogs' legs and fry for a few
+minutes. Remove to a chafing dish and put a fresh piece of butter in the
+saute pan, brown, and pour over the legs, with chopped parsley, and
+garlic, if desired.
+
+=Roast teal duck.= Season with pepper and salt and roast in very hot
+oven for ten minutes. Rare, seven and one-half minutes.
+
+=Fried hominy.= Boil ten ounces of hominy in one quart of water for
+thirty minutes. Spread in pan to a depth of one inch or more, to cool.
+Cut in diamond shape one-quarter inch thick, roll in flour, beaten eggs
+and bread crumbs, and fry in swimming fat.
+
+=Boiled artichokes.= Boil in salt water with a few slices of lemon. When
+soft serve on napkins with parsley in branches. Sauce separate.
+
+=Romaine salad.= Romaine should not be washed, or the leaves broken.
+Wipe with a napkin if it is dusty and serve with French dressing.
+
+=Philadelphia ice cream.= Dissolve one-half pound of sugar in one quart
+of cream. Flavor to taste. Strain and freeze.
+
+=Little Neck clams on shell.= Serve on cracked ice with half a lemon or
+lime.
+
+
+OCTOBER 30
+
+     BREAKFAST
+       Sliced oranges
+       Force and cream
+       Poached eggs on toast
+       Coffee
+
+     LUNCHEON
+       Canape Hambourgeoise
+       Broiled honeycomb tripe, maitre d'hotel
+       Lyonnaise potatoes
+       Field salad
+       German apple cake
+       Coffee
+
+     DINNER
+       Puree of lentils
+       Ripe olives
+       Fillet of sole, au vin blanc
+       Lamb chops with bacon
+       Asparagus tip salad
+       Tartelette with pears
+       Coffee
+
+=Sliced oranges.= Peel and slice the oranges and put on compote dish.
+Serve powdered sugar separate.
+
+=Force and cream.= Serve raw with powdered sugar and cream separate.
+
+=Poached eggs.= Break the eggs in boiling water, to which may be added a
+soupspoonful of vinegar if desired. Add plenty of salt to the water to
+take away the vinegar taste. Serve on toast and garnish with parsley in
+branches.
+
+=Canape Hambourgeoise.= Place on toast one sliced gherkin with a slice
+of smoked salmon on top, and a little anchovy sauce in center. Garnish
+around edge with chopped boiled egg, parsley and lemon.
+
+=Boiled honeycomb tripe.= Cut honeycomb tripe in round pieces, five
+inches in diameter. Put in vessel with one onion, carrot, bay leaf,
+clove, a little celery and thyme and whole black peppers. Cover with
+water, salt and boil until done.
+
+=Broiled honeycomb tripe.= Take boiled tripe, roll in olive oil, then in
+fresh bread crumbs, and broil. Serve with lemon and parsley garnishing,
+and maitre d'hotel sauce on top.
+
+=Maitre d'hotel sauce.= One-quarter pound of fresh butter, juice of one
+lemon, and chopped parsley. Mix well. This sauce is not to be used hot.
+
+=Lyonnaise potatoes.= Slice an onion, fry in butter, and mix with saute
+potatoes.
+
+=Field salad.= Wash and clean the salad well. Serve with French dressing
+and chopped parsley.
+
+=Puree of lentils (soup).= Put in pot one pound of well-washed lentils
+and one quart of stock. Skim when it comes to a boil, and salt. Put in
+saute pan an onion, carrot, bay leaf, clove, some parsley, celery, leek,
+whole black pepper, a ham bone or small piece of pigskin, and a piece of
+butter, and allow to simmer. Add to the lentils, and boil. When done
+strain through sieve and serve with small dices of bread fried in
+butter.
+
+=Fillet of sole, au vin blanc.= Remove the skin from the fillets of
+sole. Put in buttered pan, add salt and a little Cayenne pepper,
+one-half glass of white wine, and one-half glass of stock. Cover with
+buttered manilla paper and put in oven to boil. When done put on platter
+and cover with sauce "au vin blanc." (See below.)
+
+=Sauce au vin blanc (white wine sauce).= Cut up some large fish bones,
+put in pot and cover with water. Add salt, an onion, carrot, bay leaf,
+clove, a little thyme and whole black peppers. Boil for half an hour.
+Put in another saucepan three ounces of butter. When warm add two
+spoonfuls of flour, stir, add the strained fish stock; also add the
+stock left from the fillets, and boil for ten minutes. Beat well the
+yolks of two eggs and one-half cup of cream, and thicken the sauce with
+same. Strain.
+
+=Lamb chops with bacon.= With each broiled lamb chop serve two slices of
+broiled bacon. Garnish with watercress.
+
+=Asparagus tip salad.= Canned asparagus tips garnished with lettuce
+leaves. Serve with French dressing.
+
+=German apple cake.= Make a dough with one pound of flour, one pound of
+butter, one cup of milk and a pinch of salt. Line a cake pan with the
+dough rolled thin, and cover with sliced apples. Dust some powdered
+sugar mixed with ground cinnamon over the apple, and bake. When nearly
+done pour over it a custard made of one pint of milk, one-quarter pound
+of sugar and three eggs, mixed well. Put again in the oven until the
+custard is set.
+
+=Tartelette of pears.= One pound of flour, one-half pound of butter, two
+ounces of sugar, two eggs, one pinch of salt and one pony of water. Rub
+the butter into the flour, then add the sugar, salt, eggs and water.
+Work it lightly to a rather firm dough. Line some tartelette molds
+thinly with the dough. Peel and slice the pears and arrange them in the
+tartelette, put a pinch of sugar mixed with a very little cinnamon, on
+top. Place in a pan and bake. While they are baking mix one pint of
+apricot pulp with three-quarters of a pound of sugar, and boil for a few
+minutes. When the tartelettes are done remove from the moulds, and use a
+brush to coat the tops with the apricot marmalade. Allow to cool before
+serving.
+
+
+OCTOBER 31
+
+     BREAKFAST
+       Bananas in cream
+       Buckwheat cakes
+       Fried country sausages
+       Cocoa
+
+     LUNCHEON
+       Cold poached egg with mayonnaise
+       Broiled finnan haddie
+       Rump steak, Bercy
+       Chateau potatoes
+       Pickled beets
+       Assorted fruits
+
+     DINNER
+       Cream of cauliflower
+       Butterfish, saute meuniere
+       Shoulder of veal, au jus
+       Carrots, Vichy
+       Duchesse potatoes
+       Watercress salad
+       Roquefort cheese
+       Toasted crackers
+       Coffee
+
+=Bananas and cream.= Peel and slice the bananas. Serve cream and
+powdered sugar separate.
+
+=Buckwheat cakes.= One-quarter pound of buckwheat flour, one-quarter
+pound of white flour, one tablespoonful of baking powder, one ounce of
+sugar, one ounce of molasses, one egg and just enough milk to make a
+thin dough. Mix well and cook on hot iron plate rubbed with a piece of
+raw lard. Serve with strained honey or syrup, separate.
+
+=Mayonnaise sauce.= Put in bowl three yolks of eggs, a pinch of salt, a
+little Cayenne pepper, a pinch of English mustard flour and a dash of
+Worcestershire sauce. Stir well. Add, little by little, one pint of
+olive oil and an occasional few drops of vinegar or lemon juice. When
+finished, stir in one spoonful of boiling water, which will keep the
+sauce from curdling.
+
+=Cold poached eggs with mayonnaise.= Serve on the top of toast. Pour
+mayonnaise over the egg, only. Garnish with lemon quarters and parsley.
+
+=Finnan haddie in cream.= Remove the skin and bones and boil for one
+minute in plain water. Then separate the fish in small pieces, add one
+cup of cream and one-half cup of cream sauce, and boil for ten minutes.
+Serve in chafing dish.
+
+=Rump steak, Bercy.= Broil steak. Sauce Bercy as follows: Simmer
+slightly in butter two chopped shallots. Add half cup of sauce maitre
+d'hotel, and one parboiled marrow, cut in small pieces. Pour over steak
+and put in oven for two minutes. Serve with chopped parsley.
+
+=Chateau potatoes.= Cut raw potatoes in shape of a half-moon, and the
+size of an egg. Put in cold water, salt, and boil for five minutes. Then
+place in pan with butter and roast in oven for ten minutes. Salt again.
+
+=Boiled beets.= Wash the beets well and boil with the skin on, in salt
+water. When soft remove the skin with the fingers while still hot.
+
+=Pickled beets.= Use fresh-boiled and very hot beets. Put in a piece of
+cheese cloth, one onion, bay leaf, clove and one spoonful of whole black
+peppers, and tie tightly together. Place this in center of earthern pot
+with a layer of the hot sliced beets around the sides and over the top.
+To each dozen beets put four pieces of lump sugar on top. Salt and cover
+with white wine vinegar. Let stand, covered, at least two days before
+serving. If not all used at once, a wooden spoon must be used to remove
+the beets from the pot, otherwise they will spoil.
+
+=Cream of cauliflower soup.= Put in saucepan one-half onion, a little
+leek, a piece of butter the size of two eggs, and let simmer slowly. Add
+one cup of flour, simmer a little more. Put in the stems of cauliflower
+and one quart of milk, boil till done, and strain through sieve. Put in
+pot, add one gill of cream and piece of sweet butter and stir well until
+butter is melted. Add salt and a little Cayenne pepper. Cut the heart of
+the cauliflower in small flowers, boil in salt water until soft, and add
+before serving.
+
+=Butter fish, meuniere.= See sand dabs, meuniere.
+
+=Shoulder of veal, au jus.= Roast either with or without bones. If
+boneless roll and tie firmly with a string. Season with salt and pepper
+and put in pan with an onion, carrot, bay leaf, clove and piece of
+butter. Put in oven and baste often. When done remove meat to platter,
+put a little water in the pan and let simmer for a few minutes, and add
+to the veal.
+
+
+NOVEMBER 1
+
+     BREAKFAST
+       Fresh figs in cream
+       Boiled eggs
+       Milk toast
+       Coffee
+
+     LUNCHEON
+       Smoked salmon
+       Broiled sweetbreads
+       New peas
+       Moka cake
+       Tea
+
+     DINNER
+       Old fashioned pepper pot
+       Celery
+       Lake Tahoe trout, Sauce Genoise
+       Hollandaise potatoes
+       Roast mallard duck
+       Fried hominy
+       Currant jelly
+       Summer squash in butter
+       Vanilla ice cream
+       Champagne wafers
+       Coffee
+
+=Fresh figs in cream.= Peel and slice the figs, and cool on ice before
+serving. Powdered sugar and cream separate.
+
+=Milk toast.= Put in soup tureen the toast, in small pieces, and cover
+with boiling milk.
+
+=Smoked salmon.= Slice the salmon very thin, serve on lettuce leaves,
+with quartered lemon and parsley in branches on the side.
+
+=Broiled veal sweetbreads.= Soak the sweetbreads in cold water for two
+hours. Parboil and cool in cold water, and dry with a napkin. Split,
+salt and pepper, dip in oil and broil. Serve with maitre d'hotel sauce.
+
+=New peas, plain.= Boil peas in salt water. When done allow to cool.
+Then put in saucepan with a piece of fresh butter, a little salt and a
+pinch of sugar, and allow to simmer for a few seconds.
+
+=Lake trout, boiled.= In three quarts of water boil an onion, carrot,
+bay leaf, clove, some whole black pepper, salt, parsley and one glass of
+vinegar. Pour over fish and boil slowly for fifteen minutes. Serve on
+napkin garnished with lemon, parsley in branches and small round boiled
+potatoes.
+
+=Sauce Genoise.= Take a raw salmon head, (a trout head will do), and cut
+in small pieces. Put in saute pan with a piece of butter, a sliced
+onion, carrot, thyme, bay leaf, cloves, and some whole black pepper, and
+simmer for fifteen minutes. Then add one glass of claret, reduce; add
+one quart of brown gravy, cook for ten minutes and strain. Before
+serving stir in well the juice of one lemon and a piece of fresh butter.
+Sprinkle with chopped parsley.
+
+=Hollandaise potatoes.= Shape potatoes in the form of a small egg. Boil
+in salt water, drain off and evaporate well. Serve on napkin.
+
+=Roast mallard duck.= Roast about sixteen or eighteen minutes. See teal
+duck.
+
+=Summer squash in butter.= Peel the squash and cut in quarters. Remove
+the seeds, and boil in salt water for five minutes. Put in saute pan
+with a piece of butter and simmer slowly till soft. Salt and pepper, and
+sprinkle chopped parsley on top.
+
+
+NOVEMBER 2
+
+     BREAKFAST
+       Stewed rhubarb
+       Boiled salt mackerel
+       Plain boiled potatoes
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Canape of anchovies
+       Omelette du Czar
+       Spring lamb Irish stew
+       Camembert cheese
+       Crackers
+       Coffee
+
+     DINNER
+       Cream of celery soup
+       Barracouda saute, aux fines herbes
+       Larded tenderloin of beef
+       String beans
+       Baked potatoes
+       Sliced tomatoes, French dressing
+       Vanilla custard pie
+       Demi tasse
+
+=Boiled salt mackerel.= Soak the mackerel in water over night. Boil in
+plenty of water and serve on napkin with lemon and parsley.
+
+=Canape of anchovies.= Lay split anchovies on thin buttered toast with
+chopped eggs around the edges. Serve on napkin, with lemon and parsley
+in branches.
+
+=Omelette du Czar.= Pour horseradish sauce in cream, around the edge of
+a plain omelet.
+
+=Spring lamb Irish stew.= Take four pounds of neck, shoulder and breast
+of lamb and cut in pieces two inches square. Put in vessel with cold
+water and salt, and bring to a boil. Drain off and cool the meat, put
+back in vessel in sufficient water to cover, with a bouquet garni, one
+dozen small onions, one dozen small carrots, (large carrots may be cut
+to size of onions), two dozen raw potatoes cut in small oval shapes, and
+salt. Put on fire and cook till soft, remove bouquet garni, mix one cup
+of flour with cold water and strain into the boiling stew, stirring at
+the same time. Boil for five minutes. Before serving add chopped parsley
+and a spoonful of Worcestershire sauce, if desired.
+
+=Cream of Celery Soup.= Use celery instead of cauliflower, and prepare
+the same as cream of cauliflower.
+
+=Barracouda saute, aux fines herbes.= Put seasoned fish, well rolled in
+flour, in pan in hot butter. When done lay fish on platter, and brown a
+fresh piece of butter in pan. Add the juice of one lemon, and pour over
+the fish. Serve with chopped parsley, chervil and chives.
+
+=Larded Tenderloin of Beef.= Trim the tenderloin. Lard with fresh or
+salt pork cut in two inch strips, one-quarter of an inch square. Lay on
+in rows three-quarters of an inch apart, starting from the thick end of
+the tenderloin and continuing its entire length. Put in pan with a
+sliced onion, sliced carrot, bay leaf, clove, parsley in branches, and
+some butter on top of the meat. Put in oven and baste continuously for
+about thirty-five minutes. Remove the grease from the pan, add one cup
+of stock or water, reduce, salt, pepper and strain. Madeira sauce may be
+served with same if desired.
+
+=Sliced tomatoes, French dressing.= Peeled tomatoes garnished with
+leaves of lettuce, and French dressing over same.
+
+=Vanilla custard pie.= Six eggs, one quart of milk, one-half pound of
+sugar, and half of a vanilla bean. Mix the eggs with the sugar, add the
+milk, and strain. Line a large pie dish with thin pie dough. Fill with
+the custard and bake in moderate oven until set.
+
+
+NOVEMBER 3
+
+     BREAKFAST
+       Orange marmalade
+       English breakfast tea
+       Tea biscuits
+       Ham and eggs
+
+     LUNCHEON
+       Grapefruit
+       Bouillon in cups
+       Boiled beef, horseradish sauce
+       Vegetable garnishing for beef
+       Romaine salad
+       Apple pie
+       Coffee
+
+     DINNER
+       Petite marmite
+       Broiled lobster
+       Potted squab chicken, plain
+       Waffle potatoes
+       Peach compote
+       Boiled artichokes, Hollandaise sauce
+       Coffee ice cream
+       Pound cake
+       Demi tasse
+
+=Tea biscuits.= Three pounds of flour, one-half pound of butter, one
+quart of milk, three ounces of baking powder, three ounces of sugar, and
+a little salt. Sift the sugar, salt and baking powder with the flour;
+add the butter and milk, and make a dough on the table about one-half
+inch thick. Cut with a round cutter about the size of a dollar, place in
+a buttered pan, moisten the top with milk, and bake in a hot oven for
+about fifteen minutes.
+
+=Boiled beef with vegetables.= The meat should be juicy, well-flavored
+and tender. The brisket, cross rib and rump are the best portions. The
+wide ribs at the end of a rib roast are also very good. Tie the beef
+with a string and put into boiling water; clear from scum, add salt, and
+garnish with carrots, onions, turnips, celery, leeks and Savoy cabbage.
+The cabbage may be tied with a string to prevent disintegration. A good
+way is to put all the vegetables into a net as they can thus be
+withdrawn at once. Allow the meat to simmer gently on the side of the
+range, but do not let it come to a boil. When done cut in slices, not
+too thin, and garnish with the vegetables neatly arranged around the
+beef. Serve separately, either cream horseradish sauce, piquante,
+tomato, or bouillon horseradish sauce. A little of its own broth should
+be poured over the meat before serving.
+
+=Horseradish sauce in cream.= Cream sauce with fresh-grated horseradish
+and salt and pepper.
+
+=Horseradish sauce with bouillon.= Put two fresh-grated horseradish
+roots in saute pan with four ounces of butter. Cover and put in oven for
+five minutes. Add two grated rolls and return to oven for two minutes
+more. Then add bouillon enough to form the sauce. The bread will swell
+and give the necessary body. Add a pinch of sugar, salt and pepper.
+
+=Cold horseradish sauce, English style.= To two fresh-grated horseradish
+roots add salt, a teaspoonful of English mustard, a teaspoonful of
+Worcestershire sauce, and a spoonful of vinegar, mixed well. Then add
+one pint of stiff-whipped cream.
+
+=Bouillon.= Broth from boiled beef, strained.
+
+
+NOVEMBER 4
+
+     BREAKFAST
+       Casaba melon
+       Boiled eggs
+       Cold Lyon sausage
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Consomme in cup
+       Pompano saute, Tempis
+       Broiled veal chops
+       St. Francis potatoes
+       Brazilian salad
+       Brie cheese      Toasted crackers      Coffee
+
+     DINNER
+       Cherrystone oysters on half shell
+       Cream of artichokes
+       Boiled rock cod, sauce fleurette
+       Sirloin steak, sauce Madere
+       Broiled fresh mushrooms
+       Delmonico potatoes
+       Celery Victor
+       Bavarois a la vanille
+       Macaroons
+       Coffee
+
+=Lyon sausage.= An imported sausage. Slice thin and garnish with chopped
+meat jelly and parsley in branches.
+
+=Pompano saute, meuniere.= Prepare the same as sand dabs, meuniere.
+Sprinkle with chopped salted almonds over top.
+
+=Broiled veal chops.= Salt and pepper the chops and dip in olive oil.
+Broil over slow charcoal broiler. Serve with maitre d'hotel sauce and
+watercress.
+
+=St. Francis potatoes.= Peel three cold baked potatoes, chop very fine,
+put in saute pan with one-half pint of cream, three ounces of butter,
+salt and pepper. Simmer for five minutes.
+
+=Brazilian salad.= Proportions should be one-half Lima beans,
+one-quarter raw celery, and one-quarter raw green peppers, cut in the
+form of matches. Pour French dressing over all and sprinkle with chopped
+parsley.
+
+=Oysters on half shell.= Serve on cracked ice with one-half lemon or
+lime.
+
+=Boiled rock cod.= See codfish.
+
+=Sauce fleurette.= Cream sauce with chives, chervil and parsley, chopped
+fine and well seasoned.
+
+=Sirloin steak.= Salt and pepper the steak, dip in olive oil and broil.
+Serve with maitre d'hotel sauce and chopped parsley.
+
+=Sauce Madere.= Put in sauce pan one glass of sherry wine and reduce
+over fire one-half. Add one and one-half cups of brown gravy, boil for a
+few minutes, and add a little good Madeira before serving.
+
+=Broiled fresh mushrooms.= Cut the stems from the mushrooms and wash the
+heads in three waters, to free them from sand, dry on napkin. Season
+with salt, pepper and a little olive oil, and broil over a slow fire for
+about ten minutes, according to their size. Serve on dry toast with
+maitre d'hotel sauce on top.
+
+=Celery Victor. (Salad).= Wash six stalks of large celery. Make a stock
+with one soup hen or chicken bones, and five pounds of veal bones, in
+the usual manner, with carrots, onions, bay leaves, parsley, salt and
+whole pepper. Place celery in vessel and strain broth over same, and
+boil until soft. Allow to cool in the broth. When cold press the broth
+out of the celery gently with the hands, and place on plate. Season with
+salt, fresh-ground black pepper, chervil, and one-quarter white wine
+tarragon vinegar to three-quarters of olive oil.
+
+=Delmonico potatoes.= Put hashed in cream potatoes in a buttered shirred
+egg dish, sprinkle with grated Parmesan cheese, and bake in oven until
+brown.
+
+
+NOVEMBER 5
+
+     BREAKFAST
+       Wine grapes
+       Bacon and eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Buttermilk
+       Waffles and honey
+       Coffee
+
+     DINNER
+       Little neck clams on shell
+       Potage Lamballe
+       Ripe California olives
+       Boiled river salmon, sauce mousseline
+       Potatoes nature
+       Roast sirloin of beef, sauce Madere
+       Cauliflower au gratin
+       Potatoes Laurette
+       Cole slaw
+       Chocolate ice cream
+       Assorted cakes
+       Coffee
+
+=Bacon and eggs.= See ham and eggs.
+
+=Fried bacon.= Thin slices of bacon fried slowly in pan in own fat.
+Should be crisp.
+
+=Waffles.= One-half pound of flour, one-half teaspoonful of baking
+powder, two eggs, two ounces of sugar, two ounces of butter, a little
+mace and a little milk. Make a batter a little stiffer than for
+wheatcakes. Bake in waffle iron, but do not have the iron too hot.
+
+=Potage Lamballe.= One-half puree of peas and one-half consomme with
+tapioca, mixed.
+
+=Boiled salmon, mousseline.= Boil salmon in the same manner as trout.
+
+=Sauce mousseline.= To one pint of Hollandaise add one cup of whipped
+cream and stir in gently.
+
+=Little neck clams.= Same as oysters on shell.
+
+=Potatoes nature.= Plain boiled potatoes cut in the shape of a small
+egg.
+
+=Roast sirloin of beef.= See tenderloin of beef.
+
+=Cauliflower au gratin.= Put some dry, boiled cauliflower on a buttered
+dish, cover with well-seasoned cream sauce, sprinkle with grated
+Parmesan cheese, put a little butter on top and bake in oven until
+brown.
+
+=Potatoes Laurette.= To a cup of boiling water add one ounce of butter
+and stir in one-half cup of sifted flour, mixing it well. Allow to cool
+slightly and add the yolks of two eggs. Mix this dough with equal parts
+of fresh-boiled potato that has been passed through a sieve. Roll in
+flour in the form of a pencil and about two inches long, dip in egg and
+bread crumbs, and fry in swimming fat or lard. Serve on a napkin.
+
+=Cole slaw.= Slice the leaves of a white cabbage very fine. Put in salad
+bowl and use dressing as desired. See salad dressings.
+
+=Chocolate ice cream.= Prepare the same as vanilla ice cream, but in
+place of the vanilla bean use two ounces of cocoa, or two ounces of
+melted chocolate.
+
+
+NOVEMBER 6
+
+     BREAKFAST
+       Scrambled eggs with ham
+       Stewed fruits
+       Coffee
+
+     LUNCHEON
+       Canape of sardines
+       Fried smelts, Tartar sauce
+       Broiled lamb chops
+       Stewed celery in cream
+       French fried potatoes
+       Vanilla custard pie
+
+     DINNER
+       Tuna fish salad
+       Chicken broth in cups
+       Queen olives
+       Roast capon, au cresson
+       French peas
+       Parisian potatoes
+       Lettuce salad, egg dressing
+       Fancy ice cream
+       Lady fingers
+       Coffee
+
+=Scrambled eggs with ham.= Boiled ham cut in small dices and one small
+piece of butter. Put in vessel and add scrambled eggs. See plain
+scrambled eggs.
+
+=Canape of sardines.= Skin and split the sardines. Place on buttered
+toast, garnished with chopped eggs around the edges, and serve on napkin
+with quartered lemon and parsley in branches.
+
+=Fried smelts.= Season the smelts, roll in flour, then in beaten eggs,
+and finally in bread crumbs. Fry in swimming fat and serve on napkin
+with fried parsley and lemons quartered. Sauce separate.
+
+=Fried parsley.= Parsley in branches, well-washed and dried in towel.
+Fry in very hot swimming fat or lard for a second, as it fries very
+quickly. Salt and pepper. Can be used for garnishing fried fish and
+other dishes.
+
+=Tartar sauce.= One chopped gherkin in vinegar, one tablespoonful of
+capers, a little chervil, parsley, chives and a tablespoonful of French
+mustard. Stir well into a cup of mayonnaise sauce.
+
+=Stewed celery in cream.= Cut stalks or outside leaves of celery into
+one inch lengths. Wash well, parboil in salt water and allow to cool.
+Put back in salt water and boil until soft. Add one-half cup of cream
+sauce, a small piece of butter, one-half cup of cream, and season with
+salt and Cayenne pepper. Simmer for five minutes.
+
+=French fried potatoes.= Cut raw potatoes in strips one-third inch thick
+and two inches long. Fry in swimming lard, but do not have it too hot.
+When potatoes are done remove from pan and let the fat become as hot as
+possible. Fry the potatoes again until they are a golden yellow. Remove,
+salt, and serve on a napkin. Do not cover, as this will cause them to
+become soft and spongy.
+
+=Tuna fish salad. (Thon marine).= This fish can be obtained in cans. Put
+in salad bowl some sliced lettuce with the tuna on top. Garnish with
+lettuce leaves and serve with French dressing. Do not mix until ready to
+serve.
+
+=Fancy ice cream.= Fill fancy lead moulds with any kind of ice cream,
+using different colors in the same mould if desired. Cover with cracked
+ice and rock salt for thirty minutes. Remove and serve on doilies.
+
+
+NOVEMBER 7
+
+     BREAKFAST
+       Strawberries in cream
+       Oatmeal
+       Shirred eggs
+       Rolls      Coffee
+
+     LUNCHEON
+       Potato and leek soup
+       Broiled halibut steak, maitre d'hotel
+       Homemade beef stew
+       Lemon water ice
+       Fruit cake
+       Demi tasse
+
+     DINNER
+       California oysters on shell
+       Consomme with sago
+       Ecrevisses en buisson
+       Leg of veal, au jus
+       Browned mashed potatoes
+       Peas and carrots in cream
+       Hearts of lettuce, French dressing
+       Omelet with jelly
+       Coffee
+
+     SUPPER
+       Welsh rabbit
+
+=Shirred eggs, plain.= Put eggs on buttered shirred egg dish and cook
+slowly. Salt and pepper.
+
+=Potato and leek soup.= Simmer in butter one chopped onion and four
+stalks of leeks cut in small dices. When golden yellow add one
+tablespoonful of flour, mix, add one pound of potatoes cut in dices
+one-quarter inch square, one quart of stock or bouillon, and a bouquet
+garni. Boil until potatoes are done. Season with salt, pepper, a little
+grated nutmeg and chopped parsley.
+
+=Bouquet garni.= Tie in a bundle a small piece of celery, of leek, and
+of parsley in branches, with a bay leaf, two cloves, a sprig of thyme,
+and, if desired, a clove of garlic, in the center. This is used for
+flavoring stews, soups, fish, etc.
+
+=Broiled halibut, maitre d'hotel.= Cut halibut in slices one inch thick.
+Salt and pepper, dip in olive oil and broil. Serve with maitre d'hotel
+sauce, quartered lemon and parsley.
+
+=Homemade beef stew.= Three pounds of rump, hip, or flank beef, cut into
+squares two inches thick. Season the meat and simmer in sauce pot with
+two chopped onions and three ounces of butter. When brown add two
+tablespoonsful of flour and simmer again. Then add hot water enough to
+cover the meat, and a bouquet garni. Cook for one hour and then add one
+pound of potatoes cut in squares one inch thick, and leave on fire until
+potatoes are soft. Take out the bouquet, add one cup of puree of
+tomatoes and boil for five minutes. Serve with a sprinkle of chopped
+parsley.
+
+=Consomme with sago.= Bring one quart of consomme to a boil and then let
+one-third of a pound of sago run slowly into it. Cook for ten minutes.
+
+=Ecrevisses en buisson.= To three quarts of boiling water add one sliced
+onion, one carrot, a bouquet garni, one glassful of vinegar, and salt.
+Boil for five minutes. Then put in three dozen ecrevisses, or crayfish,
+and boil for ten minutes. Serve on napkin with parsley and lemon, or
+serve in its broth if desired. For most ecrevisses dishes the sauce is
+made "en buisson" first and then prepared in fancy fashion following.
+
+=Leg of veal, au jus.= Put leg of veal in pan and treat same as roast
+veal. Baste often.
+
+=Browned mashed potatoes.= Put in buttered egg dish some mashed
+potatoes. Sprinkle with grated Parmesan cheese, place a little butter on
+top, and bake in oven.
+
+=Peas and carrots in cream.= Put in pot one pint of boiled peas, one
+pint of boiled French carrots, one cup of thick cream, salt and a pinch
+of sugar. Boil for a few minutes and thicken with a half cup of cream
+sauce.
+
+=Omelet with jelly.= See omelet with strawberries. Roll the omelet in
+pan, put any kind of jelly in center, turn over on platter, and burn
+with hot iron.
+
+
+NOVEMBER 8
+
+     BREAKFAST
+       Bananas and cream
+       Force and cream
+       Crescent rolls      Cocoa
+
+     LUNCHEON
+       Cream of potato soup
+       Radishes
+       Broiled tenderloin steak, Bordelaise sauce
+       Gendarme potatoes
+       Asparagus tip salad
+       Vanilla eclairs      Demi tasse
+
+     AFTERNOON TEA
+       Preserved strawberries      Dry toast
+       Chicken sandwiches
+       Assorted cakes      Oolong tea
+
+     DINNER
+       Puree of tomatoes, with rice
+       Lobster Newburg
+       Roast chicken
+       Artichokes, Hollandaise
+       Waffle potatoes
+       Pistache ice cream
+       Alsatian wafers      Coffee
+
+=Force and cream.= Serve raw force on a compote dish, with cream and
+powdered sugar separate.
+
+=Cream of potato soup.= Simmer a little sliced onion, leeks, celery, one
+bay leaf, a clove and a piece of pig skin, or a raw ham bone, in butter.
+Then add one cup of flour and simmer again. Pour in two quarts of
+boiling milk and two pounds of sliced raw potatoes and boil until the
+potatoes are soft. Season with salt and a little Cayenne pepper, and
+strain through a fine sieve. Before serving add the yolk of one egg
+mixed with a cup of thick cream, and stir in gradually three ounces of
+sweet butter.
+
+=Radishes.= Wash well. The red skin of the turnip-shaped species may be
+cut back, beginning at the bottom point and extending toward the top, in
+the form of open leaves, to make them look like open roses, if desired.
+Serve on cracked ice.
+
+=Broiled tenderloin steak.= Salt and pepper the steak and dip in olive
+oil before broiling. Garnish with watercress and serve with maitre
+d'hotel sauce.
+
+=Bordelaise sauce.= Simmer four shallots, chopped very fine, in two
+ounces of butter. When thoroughly warmed through add one-half glass of
+Bordeaux claret and reduce until nearly dry. Then add one pint of brown
+gravy and boil for five minutes. Then add one-quarter of a pound of
+sliced parboiled beef marrow, and a little chopped garlic, if that
+flavor is desired. Sprinkle with chopped parsley, and before serving
+stir in slowly two ounces of fresh butter. Serve poured over meats, or
+separate.
+
+=Gendarme potatoes.= Peel some small potatoes and cut lengthwise in
+eight or more pieces. Put in roasting pan with salt, pepper and a piece
+of butter, and roast in oven for seven minutes. Add a sliced onion, mix
+well, and again roast, turning often.
+
+=Chicken sandwich.= Slice boiled or left over roast chicken, very thin.
+Cut the bread thin and spread with sweet butter. Place the chicken
+between slices of the bread with a sprinkle of salt and pepper. Trim,
+and cut in shape desired.
+
+=Puree of tomato soup, with rice.= Add one-half cup of boiled rice to
+each portion of puree of tomato soup.
+
+=Artichoke, Hollandaise.= See boiled artichokes. Sauce Hollandaise
+served separate.
+
+=Lobster, Newburg.= Cut the meat from the tails of California lobsters,
+in slices one-quarter inch thick. Put in saute pan with butter, salt and
+pepper, and simmer for five minutes, or until the meat has a little
+color, over a quick fire. Then add for each lobster tail one cup of
+thick cream and one pony of brandy, and cook for two minutes. Thicken
+with yolks of two eggs mixed with a little cream, some very dry sherry
+wine, and a pinch of Cayenne pepper. Serve in chafing dish. Serve
+Madeira or sherry wine separate.
+
+
+NOVEMBER 9
+
+     BREAKFAST
+       Orange juice
+       Cream toast
+       Coffee
+
+     LUNCHEON
+       Eggs au beurre noir
+       Hamburg steak
+       Lorraine potatoes
+       Cole slaw, Thousand Island dressing
+       Limburger cheese
+       Rye bread and pumpernickle
+       Coffee
+
+     DINNER
+       Cream of chicken
+       Salted English walnuts
+       Fillet of sole, Joinville
+       Roast tame duckling, apple sauce
+       Sweet potatoes, Southern style
+       Cold asparagus, mustard sauce
+       Strawberry ice cream
+       Cakes
+       Coffee
+
+     SUPPER
+       Chicken salad
+
+=Orange juice.= Strain the juice of peeled oranges through a napkin, and
+serve in glass surrounded with fine ice.
+
+=Eggs au beurre noir.= Use soft-fried or shirred eggs. Put a piece of
+butter in hot frying pan and when nearly black and smoking add a dash of
+vinegar, and pour over the eggs. Drop a few capers and chopped parsley
+on top, and salt and pepper.
+
+=Hamburg steak.= To one and one-half pounds of trimmed beef, add four
+ounces of beef marrow, and pass through meat chopper, medium fine.
+Simmer some chopped onions in butter until nice and brown. Mix the meat
+and onions with salt, pepper, one raw egg, some chopped parsley, and a
+dinner roll soaked in water and chopped fine. Form the meat in round
+steaks one-half inch thick, roll in bread crumbs, and fry in pan in
+butter for about ten minutes. Remove the steaks carefully. Add a
+spoonful of flour to gravy in pan, simmer a little, and then add
+one-half cup of stock or water, pepper and salt, and strain before
+serving.
+
+=Lorraine potatoes.= Simmer one chopped onion and one-quarter pound of
+salt pork cut in small dices, in one ounce of butter, for five minutes.
+Then add three pounds of potatoes cut in pieces one inch square, one
+pint of stock or bouillon, salt and pepper, and a bouquet garni. Cook
+until soft and sprinkle with chopped parsley before serving.
+
+=Thousand Island dressing, for salads.= Two soupspoonfuls of mayonnaise,
+one soupspoonful of Chili sauce, one soupspoonful of French dressing,
+one teaspoonful of chopped pimentos, one-half teaspoonful of chopped
+olives, salt and pepper, all well mixed. Use a very cold salad bowl.
+
+=Cream of chicken.= Place a soup hen in a soup kettle with three quarts
+of water, a leek, carrot, a little parsley and celery, six pepper
+berries, and two cups of rice. Boil until fowl is soft. Remove and cut
+away the white meat from the breast and set aside. Chop the remainder of
+the meat very fine, return to the kettle, and then strain the entire
+contents through a sieve. To the strained broth add one quart of milk,
+and strain again. Then add one-half pint of cream and the yolk of one
+egg, mixed; also a piece of sweet butter the size of an egg. Then add
+the breast of the fowl cut in small squares.
+
+=Roast tame duckling.= See roast chicken. Also see stuffings.
+
+
+NOVEMBER 10
+
+     BREAKFAST
+       Shredded wheat biscuit
+       Boiled eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Holland herring
+       Boiled potatoes
+       Waffles and honey
+       Coffee
+
+     DINNER
+       Lynn Haven oysters on half shell
+       Philadelphia pepper pot
+       Roast canvas-back duck
+       Hulled corn
+       Currant jelly
+       Cauliflower au gratin
+       Celery mayonnaise
+       Neapolitan ice cream
+       Assorted cakes
+       Demi tasse
+
+=Shredded wheat biscuits.= Put the biscuit in a deep dish. A little
+boiling water poured over it will enable you to economize on cream.
+
+=Philadelphia pepper pot.= Simmer in kettle four large onions chopped
+fine, one piece of celery, two leeks, one green pepper cut in very small
+squares, and one-quarter pound of butter. When done add two
+soupspoonsful of flour, and simmer again; add two quarts of stock, two
+pounds of tripe and one pound of potatoes cut in small squares, a
+bouquet garni and salt. Cook for two hours. Before serving remove the
+bouquet garni, add a tablespoonful of fresh-ground pepper, a little
+chopped parsley and some flour dumplings. Let the flour dumpling dough
+run through an ordinary sieve into boiling water and boil for just a
+minute.
+
+=Flour dumplings.= One cup of flour, two eggs, three-fourths of a cup of
+milk, salt, and a little nutmeg. Mix well. Pass through colander with
+holes of about one-third inch in diameter, into boiling salt water. Boil
+for about three minutes, drain off water, put on platter and pour some
+brown butter over them.
+
+=Brown butter sauce.= Put good-sized piece of sweet butter into frying
+pan and allow to brown. May be served poured over the dish, or in
+separate sauce bowl.
+
+=Hulled corn.= May be obtained in cans. Follow directions on same. To
+hull corn is quite a complicated process, requiring the use of lye, etc.
+
+=Canvas-back duck.= Same directions as for teal duck. Roast for about
+eighteen minutes.
+
+=Celery mayonnaise.= Cut raw celery in strips like matches and wash
+well, then put in napkin on cracked ice, so it will become crisp. Serve
+with well-seasoned mayonnaise sauce, either on top or separate, as
+desired.
+
+=Pound cake.= One-half pound of butter, one-half pound of sugar,
+one-half pound of flour, five eggs, a little rum and a teaspoonful of
+baking powder. Beat the butter with sugar until white, add the eggs one
+by one, while beating briskly. Mix the flour and the baking powder in
+together, and last of all add the rum. Put in mould and bake in oven for
+one hour.
+
+=Fruit cake.= To the pound cake batter add one-half pound of chopped
+mixed glace fruits, and one-half pound of raisins.
+
+
+NOVEMBER 11
+
+     BREAKFAST
+       Pearl grits and cream
+       Fried eggs
+       Rolls
+       Chocolate
+
+     LUNCHEON
+       Cold assorted meats
+       Potato salad
+       Iced tea
+
+     AFTERNOON TEA
+       Chicken a la King
+       Bread and butter sandwiches
+       Raspberry water ice
+       Champagne wafers
+       Almond cake
+       Tea
+       Chocolate
+       Whipped cream
+
+     DINNER
+       Consomme with tapioca
+       Boiled salmon, mousseline sauce
+       Potatoes Hollandaise
+       Roast goose, apple sauce
+       St. Francis potatoes
+       Celery Victor
+       Baked Alaska
+       Coffee
+
+=Pearl grits with cream.= See hominy in cream.
+
+=Potato salad.= Slice three boiled potatoes while hot. Add one small
+onion chopped fine, some chopped parsley, salt and pepper, two spoonsful
+of olive oil, and one each of boiling bouillon, or boiling water, and
+vinegar. Mix carefully so as not to break the potatoes, and serve in
+salad bowl with lettuce garnishing.
+
+=Chicken a la King.= Take the breast of a boiled chicken or hen (fowl),
+and cut in very thin, diamond-shape pieces. Put in pan and add
+three-quarters of a pint of cream, salt and Cayenne pepper. Boil from
+three to five minutes. Add a glass of best sherry or Madeira wine. Boil
+for a minute and thicken with the yolks of two eggs, mixed with
+one-quarter pint of cream. Put some sliced truffles on top.
+
+=Raspberry water ice.= One-half pound of sugar, one pint of water, and
+one pint of fresh raspberry pulp strained through a fine sieve. Squeeze
+in the juice of one lemon, add a little coloring if desired, strain and
+freeze.
+
+=Consomme with tapioca.= To one quart of boiling consomme add slowly one
+cup of tapioca, and boil for eight minutes.
+
+=Bread and butter sandwiches.= Spread sweet butter on thin slices of
+bread, and place face to face in pairs. Cut in any fancy shape, or roll
+and tie with soft baby ribbon.
+
+
+NOVEMBER 12
+
+     BREAKFAST
+       Honey in comb
+       Boiled eggs
+       Postum cereal
+       Dry toast
+
+     LUNCHEON
+       Cold goose and Virginia ham
+       Port de Salut cheese
+       Crackers
+       Coffee
+
+     DINNER
+       Oyster soup, family style
+       Salted English walnuts
+       Fried chicken, country style
+       Au gratin potatoes
+       Cauliflower, Polonaise
+       Escarole and chicory salad
+       Chocolate profiterole
+       Coffee
+
+     SUPPER
+       Canape regalia
+
+=Postum cereal.= A prepared breakfast food obtainable from all grocers.
+Follow directions on package.
+
+=Oyster soup, family style.= Boil two dozen oysters with their juice. In
+a separate vessel boil one quart of milk and one pint of cream. Put both
+together and add two ounces of sweet butter, and salt and pepper. Before
+serving stir in some fine cut chives and one-half cup of broken
+crackers.
+
+=Au gratin potatoes.= Fill a shallow buttered dish with hashed in cream
+potatoes. Sprinkle with grated Parmesan cheese, put a little butter on
+top, and bake in oven until brown.
+
+=Cauliflower, Polonaise.= Put on a platter some fresh-boiled cauliflower
+and sprinkle with two finely chopped boiled eggs, salt and pepper and
+some chopped parsley. In a pan on range put three ounces of sweet
+butter. When warm add two tablespoonsful of fresh bread crumbs and allow
+to become well browned. Pour over cauliflower when very hot.
+
+=Fried chicken, country style.= Put the dressed chicken in salt water
+and leave for about one hour. Then wash and dry between towels, season
+with pepper and a small amount of salt, and dredge well with flour.
+Place in frying pan about three tablespoonsful of lard and two or three
+slices of fat breakfast bacon. When bacon is brown remove, and strain
+the lard, being careful that it is not burned. Have the lard very hot
+and fry the chicken. When brown, and well done, remove the chicken and
+strain the lard again through a hair sieve, then return lard to range,
+and stir in thoroughly one tablespoonful of flour, being careful to have
+no lumps. Immediately before serving stir into the sauce one pint of
+cream, and let boil for one minute. Dress with the bacon and parsley in
+branches.
+
+=Canape Regalia.= Regalia is a special fish paste obtainable in cans. To
+one small can add two ounces of butter, mix well, and spread on fresh
+toast. Garnish with chopped eggs, serve on napkin with lemon in quarters
+and parsley in branches.
+
+
+NOVEMBER 13
+
+     BREAKFAST
+       Bananas and cream
+       Scrambled eggs with chives
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Pickled oysters
+       Consomme in cups
+       Broiled bluefish, maitre d'hotel
+       Tripe, Lyonnaise
+       Mashed potatoes
+       Hearts of lettuce, egg dressing
+       Chocolate eclairs
+       Demi tasse
+
+     DINNER
+       Potage Cambridge
+       Boiled sheepshead, Hollandaise sauce
+       Potatoes nature
+       Chicken, Diva
+       French peas
+       Endive salad
+       Strawberries with cream
+       Assorted cakes
+       Corn bread, Maryland
+       Coffee
+
+=Pickled oysters.= Parboil one carrot and one celery root cut in strips,
+and one onion sliced fine. Pour off water and finish cooking in one
+glassful each of white wine, and white wine vinegar, with a spoonful of
+pepper berries tied in cheese cloth. When done remove the peppers, add
+three dozen oysters and bring to a boil. Serve cold with parsley.
+
+=Broiled bluefish.= Split the bluefish, remove the bones, season with
+salt and pepper, dip in oil and broil. Serve maitre d'hotel sauce on
+top, and quartered lemons and parsley.
+
+=Boiled sheepshead, Hollandaise sauce.= Same as boiled salmon,
+Hollandaise.
+
+=Maryland corn bread.= Beat two eggs until very light, and stir in one
+pint of sweet milk. Then sift one-half pint of coarse corn meal, add a
+teaspoonful of yeast powder, half a teaspoonful of salt, and a
+tablespoonful of melted lard or butter. Stir this into the milk and
+eggs. Mixture must be a thin batter. Bake in small bread pan or muffin
+rings.
+
+=Chicken, Diva.= Prepare the chicken as for roast and stuff with rice
+stuffing. Put chicken in kettle and cover with stock or water. When done
+prepare a supreme sauce with the stock, pour over the chicken, and
+sprinkle with chopped Virginia ham. Carve at table.
+
+=Rice stuffing.= Simmer a small chopped onion in butter, add one cup of
+washed rice, three cups of stock or bouillon, season, and cook in oven
+for twenty minutes. Then add two truffles cut in small squares. This
+stuffing is used for poultry, game, peppers, tomatoes, etc.
+
+=Supreme sauce.= Melt three ounces of butter, add two ounces of flour,
+and simmer, but do not allow to brown. Add one and one-half pint of
+chicken stock, reduce for ten minutes, thicken with the yolk of one egg,
+a cup of cream and a small piece of sweet butter. Season with salt and a
+little Cayenne pepper. This sauce may be used with many entree dishes.
+
+=Potage Cambridge (soup).= Melt three ounces of butter in vessel, add
+two ounces of flour, and simmer for five minutes, or until golden
+yellow. Add one pint of veal broth or stock, one-half pint of puree of
+tomatoes and the trimmings of a few fresh mushrooms. Cook for twenty
+minutes, strain through sieve and add fine-cut strips of fresh mushrooms
+saute in butter. A pony of dry sherry wine may be added if desired.
+
+=Strawberry ice cream.= One pint of cream, one quart of milk, the yolks
+of eight eggs, one-half pound of sugar, one pint of strawberry pulp or
+strained strawberries, the juice of one lemon and a little coloring. Put
+the milk with half the sugar on the fire to boil. Mix the remainder of
+the sugar with the eggs, stir the boiling milk into it, and cook until
+it becomes creamy, but do not allow it to boil. Remove from the fire,
+add the cream, strawberry pulp and lemon juice, cool and freeze.
+
+
+NOVEMBER 14
+
+     BREAKFAST
+       Grapefruit with vanilla sugar
+       Finnan haddie in cream
+       Puff paste crescents
+       Oolong tea
+
+     LUNCHEON
+       Green onions
+       Radishes
+       Eggs ministerielle
+       Vermicelli aux croutons
+       Cold asparagus, mustard sauce
+       Cup custard
+       Coffee
+
+     DINNER
+       Clam chowder, Manhattan style
+       Queen olives
+       Fillet of sole, Marguery
+       Omelet with spinach
+       Broiled fresh mushrooms
+       Coffee ice cream
+       Assorted cakes
+       Demi tasse
+
+=Puff paste crescents.= Two pounds of flour, one pound of butter, one
+pint of milk, one ounce of salt, one and one-half ounces of sugar and
+two ounces of yeast dissolved in warm water. Mix one-half pound of the
+flour with one-half pint of water and the dissolved yeast. Stand in warm
+place for about twenty minutes. Put the remainder of flour on board and
+mix in the yeast paste; when sufficiently risen, add salt, sugar and
+milk, make a stiff dough and allow to stand for a few minutes. Roll out,
+put the butter into the dough as for ordinary puff paste, and roll in
+the same way, but giving it only half the number of turns.
+
+=Stock for soup.= Two pounds of beef bones and a marrow bone, if you can
+obtain one, two gallons of water, a carrot, onion, leek, piece of
+parsley, a bouquet garni, salt and pepper. Boil for three hours. Strain.
+
+=Puff paste (feuilletage).= Take one pound of flour and one cup of water
+and make a smooth paste, but not too soft. Form into a square loaf and
+let it set for about fifteen minutes. Roll out on floured board about
+one-half inch thick, and place in the center one pound of butter,
+well-worked and flexible. Fold the edges of the paste over the butter
+and roll out about one-quarter inch thick, taking care that the butter
+does not run out of the dough. Brush off the flour and fold in three.
+Roll out again to the same thickness as before and repeat the folding.
+Put in cool place or ice box for about one-half hour, then roll and fold
+as before. Again rest for one-half hour, and then roll and fold again.
+The paste will then have six turns in all, and after a little rest it
+can be used.
+
+=Brown gravy.= One pound of veal bones, cut in pieces and browned in
+oven, with one carrot, one onion, a little thyme, one bay leaf, two
+cloves and three ounces of butter. Baste well, then add three ounces of
+flour, allow to brown a little, and then add two quarts of water and
+boil for two full hours. Season with salt, and strain. This gravy is
+used as a foundation for many fancy sauces, such as sauce Madere, etc.
+
+
+NOVEMBER 15
+
+     BREAKFAST
+       Stewed rhubarb
+       Grape-nuts with cream
+       Yarmouth bloaters
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Shrimp salad
+       Lamb chops
+       Julienne potatoes
+       French string beans
+       Chocolate macaroons
+       Coffee
+
+     DINNER
+       Seapuit oysters on half shell
+       Onion soup au gratin
+       Salted pistachio nuts
+       Whitefish, maitre d'hotel
+       Sweetbreads braise, au jus
+       Puree St. Germain
+       Olivette potatoes
+       Roast leg of lamb, mint sauce
+       Romaine salad
+       Pineapple punch
+       Lady fingers
+       Coffee
+
+=Stewed rhubarb.= Peel one pound of rhubarb, cut in two inch pieces, and
+place in shallow pan. Put on top one-quarter pound of sugar, a small
+piece of cinnamon, and one-half pint of water. Cover and put in oven for
+about twenty minutes. Remove, take out the cinnamon, and serve cold in
+its own juice. Cream and powdered sugar separate.
+
+=Grape-nuts with cream.= Serve as prepared in package. Cream and
+powdered sugar separate.
+
+=Yarmouth bloater.= Imported in cans. Put on broiler and heat through.
+Serve with maitre d'hotel sauce, quartered lemons and parsley.
+
+=Shrimp salad.= Season fresh-boiled shrimps with salt, pepper and a
+little vinegar. Put some sliced lettuce in the bottom of a salad bowl,
+lay the shrimps on top, and cover with mayonnaise sauce. Garnish with
+quartered hard boiled eggs, fancy-cut beets, capers and queen olives.
+Serve very cold.
+
+=Julienne potatoes.= Cut raw potatoes in thin strips like matches, and
+full length of potatoes. Fry in swimming fat, lard preferred, until
+crisp. Remove from fat, salt, and serve on napkin. Do not cover.
+
+=Onion soup, au gratin.= Simmer three very finely sliced onions in
+butter until brown. Add one cup of bouillon or consomme, and boil for a
+few minutes. Put in earthern pot, or petite marmite, and place some
+slices of toasted French bread, previously prepared, on top. Put
+one-half cup of grated Parmesan cheese on the bread, set in very hot
+oven, and bake until the cheese is browned. Season to taste.
+
+=Whitefish, maitre d'hotel.= Split the fish and remove the bones. Salt,
+pepper, dip in oil and broil. Serve with maitre d'hotel sauce, quartered
+lemons and parsley.
+
+=Puree St. Germain (vegetable).= Strain cooked peas through a fine
+sieve. Put in pan with a piece of butter, salt and a pinch of sugar.
+Stir well, and when hot, add a very little thick cream. The puree should
+be firm, like mashed potatoes.
+
+
+NOVEMBER 16
+
+     BREAKFAST
+       Stewed prunes
+       Malta Vita with cream
+       Poached eggs on toast
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Hors d'oeuvres varies
+       Fried fillet of sole, remoulade sauce
+       Broiled quail on toast
+       Chiffonnade salad
+       Soufflee potatoes
+       Savarin au fine champagne
+       Demi tasse
+
+     DINNER
+       Cotuit oysters on half shell
+       Petite marmite      Salted almonds
+       Terrapin, Maryland style
+       Roast ribs of beef
+       Stewed tomatoes      Mashed potatoes
+       Cold artichokes, mustard sauce
+       English breakfast tea ice cream
+       Assorted cakes      Coffee
+
+=Stewed prunes.= Wash well one pound of prunes, and soak in cold water
+for two hours. Put on fire in same water, add a small piece of cinnamon
+stick, the peel of a quarter of a lemon, and two ounces of sugar, and
+cook on slow fire until soft. It will require about one hour. If an
+earthern pot with cover is used, put in bake oven for about two hours.
+The flavor will be better.
+
+=Malta Vita.= Serve with powdered sugar, and cream, separate.
+
+=Hors d'oeuvres varies.= (Appetisers assorted). Hors d'oeuvres are
+different delicacies, and, except in rare instances, are served cold.
+They consist of caviar, pickled oysters, Lyon sausages, any kind of fish
+salad, pate de foie gras, smoked salmon, smoked goose breast, and many
+others. From one dish to two dozen kinds may be served, allowing the
+guests to make a selection. Each kind should be served on a separate
+platter, or silver bowl.
+
+=Caviar.= Leave the caviar three hours on ice. Serve in a glass dish.
+For each person have a round platter with napkin, a lettuce leaf filled
+with fine chopped onion and a quarter of a lemon. Thin dry toast and
+sweet butter separate.
+
+=Pate de foie gras.= (Goose liver patty.) Obtainable in cans or
+terrines, of different sizes. Remove the fat, which is put on top as a
+preservative, and with a soup spoon, which has been dipped in hot water,
+cut the paste in thin slices, and serve on lettuce leaves on a napkin.
+Garnish with meat jelly and parsley in branches. Let the pate de foie
+gras stand in ice box a few hours before opening and serving.
+
+=Lyon sausage.= A kind of imported beef sausage. Slice thin.
+
+=Stuffed eggs.= Cut hard boiled eggs in two, either way. Mix the yolks
+with equal parts of sweet butter and pass through a sieve. Add salt,
+paprika, a little anchovy paste, and some chives. Mix well, and fill the
+halved eggs. Or the yolks may be mixed with butter, and some poppy or
+celery seeds, etc. Also with any kind of puree, such as puree of
+tomatoes, regalia, chicken, etc. If the filling is put in a pastry bag
+with a star mould in the bottom, to squeeze it through, the eggs can be
+filled in an attractive and novel manner. Serve very cold.
+
+=Sardines.= Serve cold with quartered lemons, on lettuce leaves.
+
+=Sliced tomatoes.= Have the tomatoes very cold. Peel and slice, and
+serve on lettuce leaves, with French dressing. To peel, put tomatoes in
+hot water for ten seconds, and peel immediately.
+
+
+NOVEMBER 17
+
+     BREAKFAST
+       Baked apples
+       Boiled eggs
+       Toast
+       Coffee
+
+     LUNCHEON
+     Grapefruit with cherries
+     Steak and kidney pie
+     Cream cheese
+     Maryland beaten biscuits
+
+     DINNER
+       Consomme Madrilene
+       Ripe California olives
+       Sand dabs, meuniere
+       Butterball duck with currant jelly
+       Fried hominy
+       French endive salad
+       Asparagus, Hollandaise
+       Fancy ice cream
+       Assorted cakes
+       Coffee
+
+=Grapefruit with cherries.= Cut the grapefruit in two pieces. Split some
+maraschino cherries and decorate. Pour a little maraschino on top.
+
+=Steak and kidney pie.= Use individual pie dishes. A slice of raw
+sirloin steak one-half inch thick, cut in two. Two lamb kidneys cut in
+two. Salt, pepper, and roll in flour, put in pie dish and cover with a
+little cold water. Cover with piecrust dough and bake in oven for about
+eighteen minutes. Serve in the dishes in which they were baked, on
+napkins.
+
+=Butterball duck.= Roast in hot oven for about twelve minutes.
+
+=Assorted cakes.= Any kind of small cakes. Serve on a compotier, on
+doily. The more varied the assortment the better.
+
+=Maryland beaten biscuits.= To one pint of sifted flour add one heaping
+teaspoonful of lard, or butter, and a little salt. Mix with one pint of
+sweet milk to stiff dough. Beat with a mallet for one hour. The success
+of same depends upon the beating. Shape as for tea biscuits and bake.
+
+=Macaroons.= Mix one pound of almond paste with one pound of powdered
+sugar. Add the whites of six eggs and a spoonful of flour and mix well.
+Squeeze through a pastry bag onto paper, moisten the tops with water,
+using a brush, and bake in a very slow oven for about twenty minutes.
+
+=Lady fingers.= Eight eggs, with the yolks and whites separate, one-half
+pound of sugar, one-half pound of flour, and some vanilla flavoring
+extract. Beat the sugar with the yolks until light; then beat the whites
+very stiff. Mix the flour with the yolks and sugar, then add the beaten
+whites and mix lightly. Dress on paper with a plain pastry bag, in the
+shape wanted. Dust powdered sugar on top and bake in a moderate oven.
+
+
+NOVEMBER 18
+
+     BREAKFAST
+       Guava jelly
+       Oatmeal with cream
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Mariniert herring
+       Plain boiled potatoes
+       Calf's liver, sauce piquante
+       Fried egg plant
+       Oregon cream cheese and crackers
+       Coffee
+
+     DINNER
+       Puree of game, hunter style
+       Salted English walnuts
+       Roast capon
+       Compote of pears
+       Stewed celery, au Madere
+       Paille potatoes
+       Bavarois a la vanille
+       Fancy macaroons
+       Coffee
+
+=Mariniert herring.= Soak six salt herrings in water for twelve hours.
+Then put in pot with one sliced onion, some whole parsley, a spoonful of
+whole black pepper berries, three bay leaves and six cloves. Mix one
+teaspoonful of English mustard with a cup of vinegar and pour over
+herring. Cover all with thick cream, shake well to thoroughly mix, and
+let stand for two days before serving. Serve with thin slices of one
+lemon on top, or, if desired, the lemon may be put with the herring for
+a day.
+
+=Calf's liver, saute.= Slice the liver one-quarter inch thick, salt,
+pepper, roll in flour and fry in butter. Do not fry too long as it will
+make the liver tough. Serve on a platter with its own gravy, chopped
+parsley, and quartered lemons.
+
+=Sauce piquante.= Simmer one chopped onion with a piece of butter. Add
+two spoonsful of crushed pepper berries and half a glass of vinegar.
+Reduce almost dry. Then add one pint of brown gravy, boil for fifteen
+minutes, and strain. Chop fine one-half cup of gherkins, put into the
+sauce and boil for a few minutes. Add a sprinkle of chopped parsley.
+
+=Fried egg plant.= Peel and cut the egg plant into slices one-quarter of
+an inch thick. Salt, pepper, roll in flour, then in beaten eggs, and
+finally in bread crumbs. Fry in swimming lard, fat, or butter. Place on
+napkin, sprinkle with a little more salt, and garnish with parsley.
+
+=Puree of game soup.= Simmer the carcasses or meat of almost any kind of
+game, such as duck, rabbits, hares, venison, bear, etc. Cut in pieces
+and add one carrot, an onion, two bay leaves, two cloves, a piece of
+celery, a little thyme, some pepper berries and four ounces of butter.
+Roast all together until nice and brown. Add a cup of flour and simmer
+again until the flour is of a brownish color. Then add one and one-half
+quarts of bouillon, or stock, and boil for an hour. Strain, pressing all
+the soft parts of the game through the sieve, and season with salt and
+Cayenne pepper. Before serving add one-half glass of dry sherry wine or
+Madeira.
+
+=Puree of game, St. Hubert.= Add to above soup some square cut pieces of
+roasted game, before serving.
+
+=Stewed celery, au Madere.= Wash well and cut the celery stalks in
+pieces one inch long. Parboil in salt water, cool, and put back to boil
+in enough stock to cover. When nearly done drain off most of the stock,
+add a cup of brown gravy, and boil until soft. Salt and pepper, and add
+a little dry sherry or Madeira before serving.
+
+=Paille potatoes (straw).= Cut in thin strips like straws the full
+length of the potato. Fry in very hot lard, serve in napkin, and salt
+when first removed from fat.
+
+=Fancy macaroons.= Mix one pound of almond paste, three-quarters of a
+pound of powdered sugar, the whites of five eggs and one spoonful of
+flour. Put in pastry bag with a fancy tube and squeeze the paste
+through, about the size of a half dollar. Put half of a glace cherry on
+top and let stand over night in a dry place. Bake in oven for ten
+minutes.
+
+
+NOVEMBER 19
+
+     BREAKFAST
+       Stewed apples
+       Pettijohns with cream
+       Ham and eggs
+       Dry toast
+       Oolong tea
+
+     LUNCHEON
+       Canape Riga
+       Planked smelts, en bordure
+       Sirloin steak, sauce Colbert
+       Haricots panaches
+       Lettuce and tomato salad
+       Pistache eclairs
+       Coffee
+
+     DINNER
+       Potage sante
+       Salted pecans
+       Crab meat, au beurre noisette
+       Roast tame duckling, apple sauce
+       Corn fritters and potato croquettes
+       Waldorf salad
+       Fancy ice cream
+       Assorted cakes
+       Coffee
+
+=Canape Riga.= One-half tuna fish (thon marine) and one-half caviar
+mixed. Spread on thin toast, buttered. Decorate around the edges with
+chopped eggs, quartered lemon and parsley in branches.
+
+=Planked smelts, en bordure.= Split some large smelts down the back and
+remove the bones. Place on a buttered plank with salt, pepper and a
+little butter on top. Put some potato, prepared as for potato
+croquettes, into a pastry bag with a star tube, and press out a border
+around the fish about an inch high. Put in oven and bake for about
+fifteen minutes. Serve with a little maitre d'hotel butter on top, and
+garnish with quartered lemons and parsley.
+
+=Sauce Colbert.= Chop three shallots very fine, and simmer in butter.
+Add one-half glass of claret, and reduce almost dry. Then add one pint
+of brown gravy and cook for ten minutes. Before serving add three ounces
+of sweet butter, the juice of one lemon, and some chopped parsley.
+
+=Potage sante (soup).= Wash a good handful of sorrel and slice very
+thin. Put in pot with three ounces of butter and simmer slowly for ten
+minutes. Then add one quart of bouillon, or consomme, and boil for a few
+minutes. Thicken with the yolks of two eggs mixed with a cup of cream.
+Before serving put in some French bread, or rolls, that have been dried
+in the oven, and cut like chip potatoes.
+
+=Boiled crabs.= Put two live crabs in a pot and cover with cold water.
+Add one glass of white wine vinegar, an onion, carrot, a bouquet garni
+and salt. Boil for thirty-five minutes and let become cool without
+removing from the water. Serve cracked, cold, with mayonnaise or any
+kind of cold sauce; or remove from shell and serve as a salad; or
+prepare hot in many ways.
+
+=Crab meat, au beurre noisette.= Put some fresh-boiled crab meat on a
+platter and season with salt and pepper. In a frying pan put a quarter
+pound of sweet butter. Simmer until of a hazel color, and pour over crab
+meat. Sprinkle with chopped chervil, or parsley, on top, and garnish
+with lemon.
+
+=Waldorf salad.= Half white celery and half apple, cut in small squares.
+Put both in salad bowl, but do not mix. Cover with mayonnaise and season
+to taste.
+
+
+NOVEMBER 20
+
+     BREAKFAST
+       Honey in comb
+       Waffles
+       Kippered herring
+       Baked potatoes
+       Rolls and coffee
+
+     LUNCHEON
+       Eggs Marigny
+       French pastry
+       Iced tea
+
+     DINNER
+       Consomme Cialdini
+       Radishes
+       Fillet of bass, 1905
+       Larded sirloin of beef, Richelieu
+       Salade Doucette
+       Meringue glacee, Chantilly
+       Coffee
+
+=Eggs Marigny.= Put in a buttered cocotte dish a very thin, small, slice
+of ham, with two parboiled oysters on top. Break an egg over all, salt,
+pepper, cover with cream sauce and a little grated cheese, and bake in
+oven until done.
+
+=Consomme Cialdini.= Cut some carrots, turnips and potatoes, with a
+fancy cutting spoon, to the size of a large pea. Cook each separate in
+salt water. When done put in consomme and add the boiled white meat of
+chicken cut in small squares, a few boiled or canned peas, and some
+chervil. Serve separate some very thin slices of French bread or rolls.
+
+=Larded sirloin of beef.= Remove the skin and fat of the sirloin, half
+way near the thick part. Lard same and roast in the usual manner.
+
+=Richelieu.= A garnish for beef and other meats. Is prepared in various
+styles. Here are four good ones.
+
+Stuffed tomatoes with rice Creole, stuffed fresh mushrooms a la
+D'Uxelles, braised lettuce and potatoes chateau.
+
+Tomatoes, whole and baked, string beans, mushrooms and potatoes chateau.
+
+Bouquet of all kinds of vegetables, fillets of anchovies, mushrooms and
+green olives.
+
+Buttons of artichokes stuffed, stuffed tomato, mushrooms, lettuce braise
+and potatoes chateau.
+
+=Fillet of bass, 1905.= I originated this style in 1905, hence the name.
+Cut fillets of any kind of bass in pieces about three inches square, and
+free from skin and bones. Place on a piece of toast in a buttered
+shirred egg dish; salt, pepper, and place three nice heads of fresh
+mushrooms saute in butter, on top of the fish. Put a soupspoonful of
+maitre d'hotel butter on top of the mushrooms, cover with a glass globe
+and bake in oven for twenty minutes. Just before serving uncover the
+fish, pour a little white wine sauce on top, re-cover, and serve.
+
+=Salade Doucette.= Field salad.
+
+=Meringue glacee, Chantilly.= Same as meringue glacee a la vanille. But
+decorate with whipped cream, passed through a pastry bag with a star
+tube.
+
+
+NOVEMBER 21
+
+     BREAKFAST
+       Bar le Duc jelly
+       Horlick's malted milk
+       Boiled eggs
+       Maryland beaten biscuits
+
+     LUNCHEON
+       Stuffed eggs
+       Broiled salmon steak, anchovy butter
+       Olivette potatoes
+       Breaded lamb chops, Milanaise
+       Pickled beets
+       German apple cake      Coffee
+
+     DINNER
+       Seapuit oysters on shell
+       Consomme royal
+       Skatefish au beurre noir      Potatoes nature
+       Roast top sirloin of beef, forestiere      Yorkshire pudding
+       Chiffonnade salad
+       Fancy ice cream      Assorted cakes      Coffee
+
+=Stuffed eggs with crab meat.= Cut in two some hard-boiled eggs and
+remove the yolks. Fill the whites with fine-chopped crab meat mixed with
+a very thick mayonnaise. Chop the yolks and mix with a little chopped
+parsley, and sprinkle over the eggs. Serve very cold.
+
+=Broiled salmon steak.= Cut a slice of salmon about one inch thick,
+salt, pepper, dip in oil and broil. Serve on platter with maitre d'hotel
+sauce, and garnish with quartered lemons and parsley in branches. Or
+serve with anchovy butter or other sauce, either on top or separate.
+
+=Anchovy butter.= Fresh butter mixed with anchovy paste and the juice of
+a lemon.
+
+=Breaded lamb chops.= Salt and pepper the chops, roll in flour, then in
+beaten eggs, then in bread crumbs, and fry in butter.
+
+=Spaghetti Milanaise.= Boiled spaghetti cut in two inch lengths, a slice
+of boiled ham, a slice of tongue, six mushrooms and one truffle cut in
+strips the same size as the spaghetti. Put all in one pot, add a little
+tomato sauce, salt and pepper, and let simmer for a few minutes. Serve
+grated Parmesan cheese separate. If served as a garnish with "lamb
+chops, Milanaise," mix the cheese before serving.
+
+=Consomme Royal.= Beat four eggs and season well. Add one pint of warm
+(not hot), consomme, put in a buttered mould and set in a pan of hot
+water. Cook slowly in a moderate oven. When the custard is done allow to
+cool, and cut in any shape desired. Serve hot consomme, with royal
+custard as a garnish.
+
+=Skatefish au beurre noir.= Place the skate in boiling water for a few
+minutes, when the skin may readily be scraped off. Put in cold water,
+add a little milk to make the fish white, salt, and bring to a boil.
+Take off the fire, but leave in the water for ten minutes. Then put fish
+on platter, salt, pepper, sprinkle with a little vinegar, a few capers
+and some chopped parsley. Put in frying pan a quarter pound of butter,
+allow to become almost black, and pour over fish.
+
+=Roast top sirloin of beef.= Same as roast sirloin of beef.
+
+=Forestiere, for sauce.= Sliced fresh mushrooms, simmered in butter. Add
+brown gravy and boil for ten minutes. Before serving stir in a little
+sherry wine.
+
+=Yorkshire pudding.= One cup of milk, one-half cup of flour, two eggs,
+and one teaspoonful of baking powder. Mix well, add salt, pepper and
+one-half cup of chopped beef suet. Bake in roasting pan with beef fat
+from your roast. When done cut in squares.
+
+
+NOVEMBER 22
+
+     BREAKFAST
+       Grapefruit
+       Germea with cream
+       Crescents
+       Cocoa
+
+     LUNCHEON
+       Scrambled eggs, Morocquaine
+       Lamb trotters, poulette
+       Potatoes St. Francis
+       Moka eclairs
+       Tea
+
+     DINNER
+       Bisque of clams
+       Frogs' legs, saute a sec
+       Tournedos Massenet
+       Jets de houblons
+       Endives au cerfeuil
+       Mince pie
+       American cheese
+       Coffee
+
+=Germea and cream.= Powdered sugar and cream separate.
+
+=Scrambled eggs, Morocquaine.= Cut cepes in small squares, fry in butter
+and place in middle of scrambled eggs. Tomato sauce around the edge.
+
+=Lamb trotters, poulette.= Cook lambs' feet in stock or water with salt,
+and one carrot, an onion and a bouquet garni. When done pour poulette
+sauce over all.
+
+=Sauce poulette.= Simmer three shallots in butter, but do not brown. Add
+one-half glass of white wine and reduce till almost dry. Then add chives
+sliced fine, sliced French mushrooms, and one pint of sauce Allemande.
+Boil for a few minutes, and bind with the yolk of an egg and a piece of
+fresh butter.
+
+=Bisque of clams.= Simmer one onion, a little celery and leeks, one bay
+leaf and a few pepper berries in butter. Add the juice of one quart of
+clams, one pint of fish broth or water, and one cup of rice, and boil
+for an hour. Strain through a fine sieve, put back on fire and add one
+pint of cream. When hot add three ounces of butter, salt and a little
+Cayenne pepper. Parboil the clams, add the juice to the soup, cut the
+clams in small pieces and serve in the soup terrine. If desired both
+clams and broth can be used in making the bisque, and all strained
+before serving.
+
+=Tournedos Massenet.= Small tenderloin steaks saute in butter, and
+seasoned with salt and pepper. Garnish in bouquets with hearts of
+artichokes cut in four, sliced cepes, small squares of tomatoes saute in
+butter, French fried onions, and Olivette potatoes. Serve with sauce
+Madere.
+
+=Jets de houblons.= (Hop sprouts). Can be obtained in cans. Warm in
+their own juice, drain, serve in vegetable dish, and cover with
+Hollandaise sauce.
+
+=Mince meat.= One pound of beef suet chopped fine, one pound of boiled
+beef cut in very small dices, one pound of seedless raisins, one pound
+of cleaned currants, one-half pound of seeded Sultana raisins, one-half
+pound of citron cut in very small dices, one-pound of orange and lemon
+peel mixed and chopped fine, two pounds of chopped peeled apples, one
+ounce of ground cinnamon, one ounce of cloves, allspice, ginger and mace
+mixed, one pint of rum, and one pint of brandy. Mix well, put in jars
+and keep in cool place. Use as needed.
+
+=Mince pie.= Line pie plate with dough as for apple pie. Put in mince
+meat, and finish as for apple pie. Serve warm with a piece of American
+cheese on the side.
+
+
+NOVEMBER 23
+
+     BREAKFAST
+       Baked apples
+       Baked beans, Boston style
+       Boston brown bread
+       Coffee
+
+     LUNCHEON
+       Ecrevisse salad, gourmet
+       Eggs, Henri IV
+       Broiled squab chicken
+       Souffle potatoes
+       Apricot compote
+       French pastry      Coffee
+
+     DINNER
+       Lynn Haven oysters on shell
+       Chicken okra soup
+       Salted Jordan almonds
+       Fillet of halibut, Mornay
+       Roast ribs of beef
+       Stuffed tomatoes, Noyer
+       Sweet potatoes, Southern style
+       Wine jelly
+       Caroline cakes
+       Coffee
+
+=Stuffed tomatoes, Noyer.= Cut the tops off two nice tomatoes, scoop
+them out and season with salt and pepper. Mix fresh bread crumbs and
+chopped English walnuts in equal parts and fill the tomatoes with same.
+Put a piece of butter on top and bake in moderate oven for ten minutes.
+
+=Baked apples.= Wash and core the apples. With a sharp knife cut a
+circle through the skin, around the apple, above the center, to prevent
+the apples from bursting. Place on a pan and fill the hole in each with
+sugar mixed with a little ground cinnamon. Put a small piece of butter
+on top of each, and a little water in the bottom of the pan. Bake in a
+moderate oven. Serve with their own juice. Cream separate.
+
+=Baked beans, Boston style.= Soak three pounds of white beans over night
+in cold water. Then put same in a one and one-half gallon earthern pot
+with one-half cup of molasses, one soupspoonful of English mustard mixed
+with a cup of water, a little salt, and one whole piece of fat,
+parboiled salt pork. Pour in just enough water to moisten, cover, and
+put in bake oven for four hours. Or in a not too hot range oven for two
+and one-half hours. If range is used, be careful that they do not burn.
+Serve from pot, or in small individual pots, with Boston brown bread
+separate.
+
+=Ecrevisse salad, gourmet.= Cover the bottoms of four dinner plates with
+chicory salad. In the center make a nest of celery cut in thin strips
+like matches. On top of that one well-washed fresh mushroom head, cut
+the same way, and to cap all, put the tails of six ecrevisses. Sprinkle
+with salt and pepper, and a sauce of one-third tarragon vinegar and
+two-thirds olive oil. Cut two truffles like matches, and with some fine
+chervil, sprinkle all over the salad.
+
+=Eggs Henri IV.= Breaded poached eggs fried in swimming lard. Place on a
+piece of toast spread with puree de foie gras, and cover with sauce
+Perigordine.
+
+=Sauce Perigordine.= To one cup of brown gravy add one spoonful of
+chopped truffles reduced in sherry wine. Season with salt and Cayenne
+pepper.
+
+=Broiled squab chicken.= Split a squab from the back, salt, pepper,
+moisten with a little olive oil and broil. Serve on toast, with maitre
+d'hotel sauce, quartered lemons and watercress.
+
+
+NOVEMBER 24
+
+     BREAKFAST
+       Florida grapefruit
+       Eggs Bercy
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Consomme in cups
+       Fried smelts, Tartar sauce
+       Broiled pig's feet, special
+       Fried apples
+       Romaine salad
+       French pastry      Coffee
+
+     DINNER
+       Seapuit oysters
+       Potage Lamballe
+       Boiled beef garnished with vegetables
+       Horseradish a l'Anglaise      Pickles
+       Asparagus, Hollandaise
+       Fancy ice cream
+       Assorted cakes      Coffee
+
+=Eggs Bercy.= Fry some small breakfast sausages and cut in pieces one
+inch long. Make some shirred eggs. When half cooked add the sausages and
+a very little tomato sauce. Season with salt and pepper and finish
+cooking.
+
+=Broiled pig's feet, special.= Take some boiled pig's feet, split, and
+remove the upper bones. Season with salt, pepper and olive oil, roll in
+fresh bread crumbs, and broil. See sauce below.
+
+=Sauce special.= Two-thirds tomato ketchup, one-third tomato sauce, a
+little paprika, a little Worcestershire sauce. Bring to a boil and
+serve.
+
+=Boiled pig's feet.= Roll two pig's feet very tightly together with
+cheesecloth, so they will lay straight when cooked. Put in vessel, cover
+with cold water, season with salt, whole black peppers, carrot, onion,
+and a bouquet garni. Boil until well done. If necessary to keep them
+after cooking, place in an earthern pot in their own broth.
+
+=Fried apples.= Peel, core, and cut the apples in five or six pieces.
+Roll in flour and fry in swimming fat or lard. Serve on a napkin.
+
+=Icing or frosting=, for glace cakes, eclairs, etc. One and one-half
+pounds of icing sugar, a pony of water or fruit juice, and the whites of
+two eggs. Mix and heat over slow fire, stirring continually with a
+wooden spoon. Do not let it boil. Flavor according to desire. For
+chocolate frosting add a little melted cocoa.
+
+=Cream puffs.= One-quarter pound of butter, one cup of water, one cup of
+milk, four eggs and one-quarter pound of flour. Put the butter, water
+and milk into a sauce pan and boil. Remove from the fire and add the
+flour, mixing with a wooden spoon. Then add the eggs one by one, beating
+well. Dress them on a buttered pan, and about two inches in diameter.
+Moisten the tops with eggs, and sprinkle with chopped almonds. Bake in a
+medium oven for about twenty minutes, then slit one edge and fill with
+sweet whipped cream. Dust some powdered sugar on top and serve.
+
+=Chocolate eclairs.= Same dough as for cream puffs. Dress them on a
+buttered pan in the shape of lady fingers, and bake in hot oven. Split
+at one side and fill with sweet whipped cream. Coat with chocolate
+icing. Pastry cream may be used instead of whipped cream, if desired.
+
+=Pastry cream.= Pint of milk, one-half of a vanilla bean, one-quarter
+pound of sugar, three eggs and one ounce of corn starch. Mix the eggs,
+sugar and corn starch. Boil the vanilla bean and add to the eggs. Mix
+well with a whip, put on fire and keep stirring until thick. When cold
+use it for filling small cakes, cream puffs, eclairs, etc.
+
+
+NOVEMBER 25
+
+     BREAKFAST
+       Preserved figs
+       Wheat cakes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Anchovy salad
+       Poached eggs, sans gene
+       Navarin of lamb, printanier
+       Baba au rhum
+       Demi tasse
+
+     DINNER
+       California oysters on half shell
+       Puree of lentils
+       Stuffed roasted chicken
+       String beans
+       Duchesse potatoes
+       Cold French asparagus, French dressing
+       Almond cake
+       Coffee
+
+     SUPPER
+       Salade Olga
+
+=Wheat cakes.= Sift together into a bowl one-half pound of flour and one
+teaspoonful of baking powder. Add one ounce of sugar, one ounce of
+melted butter, one egg and a little milk. Mix all into a medium thick
+batter. Bake on a hot griddle iron. Serve honey or maple syrup, and
+sweet butter separate.
+
+=Breakfast rolls.= Three pounds of flour, one ounce of salt, one ounce
+of sugar and two ounces of yeast. Scald the milk and pour it over the
+sugar, salt and butter. Melt the yeast in luke-warm water, mix with the
+milk, etc., and add half of the flour. Beat well, cover, and let raise.
+Then add the remainder of the flour and let it raise again until it is
+twice its original volume. Put on table, roll in shape desired, place on
+pan, and let raise again. Brush the top with melted butter, and bake.
+
+=Anchovy salad.= Put sliced lettuce on the bottom of a pickle dish.
+Place fillets of anchovies crosswise over the lettuce. Garnish all
+around with chopped eggs, beets and parsley. Season with French
+dressing.
+
+=Poached eggs, sans gene.= Place a hot poached egg on a heart of
+artichoke, cover with a slice of parboiled beef marrow. Serve with sauce
+Bordelaise.
+
+=Navarin of lamb, printanier.= (Lamb stew). Take three pounds of
+shoulder, or breast of lamb, and cut in pieces two inches square. Salt,
+pepper, and put in saute pan with a little fat or butter, and allow to
+roast until nice and brown. Then add a cup of flour and let same become
+brown. Add a cup of puree of tomatoes and enough hot water to cover the
+meat, and boil for ten minutes. Parboil three carrots and three turnips
+and cut in small pieces, and add together with twelve whole small onions
+fried brown in butter, twelve small round potatoes, and a bouquet garni.
+Cook until soft, remove the bouquet garni, and serve with chopped
+parsley and fresh cooked peas on top.
+
+=Duchesse potatoes.= Make dough as for potato croquettes. Roll on table
+with a little flour, and cut in the shape of a cork. Flatten and cut a
+cross on the top with a small knife, brush with yolks of eggs, put on
+buttered pan and bake in oven. By using a pastry bag with a star mould
+the tops can be decorated with the dough, in the form of a rose, in
+place of the cross.
+
+=Salade Olga.= Cut into small dices two apples, one stalk of celery, two
+buttons of cooked artichokes, a few asparagus tips, and one truffle.
+Season with salt, pepper, and a very little vinegar and oil. Place in
+salad bowl with leaves of lettuce around the sides, and cover with
+mayonnaise. Garnish with fancy-cut pickled beets and artichokes.
+Sprinkle with hard-boiled yolks of eggs chopped fine, and parsley.
+
+
+NOVEMBER 26
+
+     BREAKFAST
+       Oatmeal with cream
+       Boiled salt mackerel, melted butter
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Stuffed eggs, Nantua
+       Mutton chop, grilled
+       Saratoga chip potatoes
+       Chiffonnade salad
+       Camembert cheese
+       Coffee
+
+     DINNER
+       Cream of asparagus
+       Whitebait on Graham bread
+       Rheinbraten
+       Romaine salad
+       Cup custard
+       Lady fingers
+       Coffee
+
+=Stuffed eggs, Nantua.= Cut four hard-boiled eggs in two, lengthwise,
+and remove the yolks. Mix a piece of butter, the size of an egg, with a
+little anchovy paste, a very little salt, pepper, paprika, chopped
+parsley, and the yolks strained through a coarse sieve. Dress or fill
+the eggs through a pastry bag, put a slice of pimento on top of each,
+and serve very cold.
+
+=Mutton chops, grilled.= Salt and pepper the chops, roll in oil and
+broil. Garnish with watercress.
+
+=Saratoga chip potatoes.= Round the potatoes off lengthwise to about the
+size of a silver dollar. Slice very thin, fry in swimming fat until
+crisp, remove and salt. Serve on napkin. Do not cover or they will
+become soft.
+
+=Chiffonnade salad.= Equal parts of romaine, lettuce, chicory, escarole,
+sliced cucumbers and quartered tomatoes. Put in salad bowl, pour French
+dressing over all, and garnish with chopped beets, eggs and parsley.
+
+=Cream of asparagus.= Prepare same as cream of cauliflower. Use either
+canned or fresh asparagus.
+
+=Whitebait on Graham bread.= Wash the whitebait and dry, then put in
+bowl, season with salt and pepper, and cover with milk. Remove and roll
+in flour, using a colander to allow the flour to sift through. Fry in
+swimming lard, which is ready in advance, and very hot. Serve on napkin,
+and garnish with Graham bread and butter sandwiches, fried parsley,
+quartered lemon, and sauce Tartar separate, or any kind of cold sauce.
+
+=Rheinbraten.= Cut sirloin steaks one-half inch thick. Season with salt
+and paprika on both sides, and fry in hot butter. Dish up on platter
+with paprika sauce, and garnish with paprika potatoes.
+
+=Paprika sauce.= Simmer one chopped onion and a chopped slice of raw
+ham, in a little butter. Add one cup of cream, two cups of cream sauce,
+a soupspoonful of paprika, and a little salt. Boil for ten minutes and
+strain.
+
+=Paprika potatoes.= Slice fresh-boiled potatoes and put in sauce pan.
+Cover with paprika sauce, salt, and boil for a few minutes.
+
+
+NOVEMBER 27
+
+     BREAKFAST
+       Assorted fruits
+       Boiled eggs
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cold assorted meats
+       Potato salad
+       Coffee
+
+     DINNER
+       Clear green turtle, au Xeres
+       Toke Point oysters, mignonette
+       Salted almonds.      Celery
+       Radishes.      Ripe olives
+       Planked striped bass
+       Sweetbread patties, cream sauce
+       Roast stuffed turkey, with chestnuts
+       Cranberry sauce
+       Sweet potatoes, Southern style
+       Succotash
+       Hearts of lettuce, egg dressing
+       Plum pudding, hard and brandy sauces
+       Mince pie
+       Fancy ice cream
+       Assorted cakes
+       Roquefort cheese and crackers
+       Assorted fruits
+       Coffee
+
+=Mignonnette sauce.= Take one-half cup of whole white peppers and crush
+with a bottle on a hard table or marble slab, but not too fine. Mix with
+four finely chopped shallots, a little chives, one spoonful of salt and
+one-half pint of white wine or tarragon vinegar. Serve in a green
+pepper, or a small glass, in center of plate surrounded with oysters or
+clams.
+
+=Planked striped bass.= Split the bass, remove the bones, place on
+buttered plank, season with salt, pepper and a little melted butter over
+all. Bake in oven until nearly done. Take out and decorate with a pastry
+bag and a star mould, with some potato prepared as for potato
+croquettes, forming a border around the fish. Put back in oven and bake
+until nice and brown. Pour maitre d'hotel sauce on top, garnish with
+quartered lemons and parsley in branches.
+
+=Turkey stuffed with chestnuts.= Stuff the turkey with chestnut
+dressing. Put some thin-sliced pork fat over the breast and tie
+together. Place in pan with an onion, carrot, a little thyme, bay leaf
+and fresh piece of butter. Salt, put in oven and baste all the time.
+When turkey is done remove from pan, and let gravy set for a few
+minutes. Take off the fat, add a little stock or water, reduce one-half,
+add a little meat extract and strain.
+
+=Dressing for chicken, turkey, suckling pig, etc.= Bake six onions, with
+the skins on, in oven for ten minutes. Remove the skins and chop very
+fine. Add turkey, chicken or suckling pig livers cut in very small
+squares. Then add fresh bread crumbs, a piece of fresh butter, salt and
+pepper. Mix well, add a little powdered thyme, chopped parsley, add
+garlic if desired. If for suckling pig add some sage.
+
+=Chestnut dressing.= Split the shells of two pounds of chestnuts with a
+sharp pointed knife. Put in oven and when they burst open remove and
+peel. Put in pot with a small piece of celery, salt, cover with water,
+boil till done, allow to cool, and mix with dressing described above.
+
+=Apple dressing.= Peel half a dozen apples, remove the cores, cut in six
+pieces, put in pan with three ounces of butter and simmer slowly for ten
+minutes. Mix with above dressing, omitting chestnuts.
+
+
+NOVEMBER 28
+
+     BREAKFAST
+       Hothouse raspberries with cream
+       Oatmeal and cream
+       Stewed lamb kidneys
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit with cherries
+       Turkey hash on toast
+       Coffee eclairs
+       Oolong tea
+
+     DINNER
+       Consomme aux quenelles
+       Ripe California olives
+       Cultivated brook trout, Hollandaise
+       Potatoes nature
+       Roast ribs of prime beef
+       Stewed tomatoes
+       Mashed potatoes
+       Lettuce salad
+       English breakfast tea ice cream
+       Assorted fancy cakes
+       Coffee
+
+     SUPPER
+       Welsh rabbit
+
+=Stewed lamb kidneys.= Split six kidneys, remove the skin, and cut in
+thin slices. Have a pan ready with hot butter and fry on a quick fire
+for a few seconds. Take kidneys from pan, and add one soupspoonful of
+flour to the sauce and let simmer until brown. Add one cup of stock or
+hot water, salt and pepper, and reduce one-half. Return the kidneys to
+the sauce, but do not let them boil or they will become hard. Before
+serving add a little sherry wine or chopped parsley.
+
+=Turkey hash on toast.= Cut turkey in small dices, put in sauce pan,
+cover with two-thirds boiling cream and one-third cream sauce, season,
+boil for a few minutes, and serve on hot dry toast.
+
+=Welsh rabbit.= Cut one pound of American cheese in very small dices.
+Put in pan with a small pinch of Cayenne pepper, one spoonful of ale or
+beer, one teaspoonful of Worcestershire sauce, and put on fire to melt.
+Do not stir until cheese is quite soft; then stir well with whip till it
+is melted and boiling. Pour over toast on a very hot china platter or
+shirred egg dish.
+
+=French bread.= One gallon of warm water, two ounces of yeast, three
+ounces of salt, three ounces of sugar and three ounces of lard. Dissolve
+the yeast, salt, sugar and lard in the water, and mix in flour enough to
+form a medium-stiff dough. Work it until smooth, cover with a cloth and
+let it raise for one-half hour. Then form the dough into long loaves and
+about two inches thick. Lay them on a cloth dusted with flour and let
+them raise to nearly double in size. Moisten the tops with milk, make
+several diagonal cuts on each loaf half way through, and bake in a
+rather hot oven.
+
+=Homemade bread.= One quart of warm water, one quart of warm milk, two
+ounces of yeast, one ounce of salt and one-quarter of a pound of melted
+lard or butter. Dissolve the yeast in the milk and butter, and add the
+salt and butter, or lard. Add enough flour to make a medium dough, mix,
+beat well and cover. Allow to raise for about four hours. Divide the
+dough in four parts, roll and place in moulds or pans and let raise
+another hour before baking.
+
+
+NOVEMBER 29
+
+     BREAKFAST
+       Orange juice
+       Scrambled eggs with anchovies
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Ecrevisses with mayonnaise
+       Lamb chops saute, aux cepes
+       Sybil potatoes
+       Cup custard
+       Coffee
+
+     DINNER
+       Toke Point oysters on half shell
+       Cream of summer squash
+       Filet mignon, Cheron
+       Georgette potatoes
+       Ravachol salad
+       Pistache ice cream
+       Baked Alaska
+       Coffee
+
+=Scrambled eggs with anchovies.= Put some fillets of salted anchovies in
+oil and leave for a few days; or use anchovies in oil. Salt the
+scrambled eggs lightly and lay the anchovies crosswise over the top.
+
+=Ecrevisses with mayonnaise.= Prepare the ecrevisses en buisson. When
+cold remove the tails from the shells and serve on platter with lemons
+and parsley. Mayonnaise separate.
+
+=Lamb chops saute, aux cepes.= Fry the chops in saute pan, in oil. When
+done put on platter. Slice some cepes, (a specie of mushroom) season
+with salt and pepper and fry for a few seconds. Just before removing
+from the fire add a little garlic, and pour all over the chops. Sprinkle
+with chopped parsley.
+
+=Georgette potatoes.= Use potato croquette dough. Roll on table to the
+thickness of a cork and about ten inches long. Make a hollow the entire
+length and fill with puree of spinach. Bring the edges of the hollow
+together and roll again so the spinach will be in the middle of the
+potato dough and not visible. Cut in pieces two inches long, roll in
+bread crumbs, and fry in the same manner as croquettes.
+
+=Ravachol salad.= Use whole leaves of romaine. Place alternate slices of
+grape fruit and orange on top until the leaves are covered. Put some
+narrow strips of red pepper across the top, pour French dressing over
+all, and decorate with unsweetened whipped cream.
+
+=Filet mignon, Cheron.= Small fillets of beef saute in butter. Cover
+with Bearnaise sauce, and garnish with artichoke buttons, macedoine,
+(mixed vegetables) and fleurons.
+
+=Fleurons.= Used for garnishing entrees, Newburg or chafing dish
+preparations, fish, etc. Take some puff paste, with six turns, roll it
+to about one-eighth inch in thickness, cut with a half moon cutter about
+two inches in diameter, and place on a pan moistened with water. Wash
+the tops with eggs and bake in a hot oven.
+
+
+NOVEMBER 30
+
+     BREAKFAST
+       Hominy and cream
+       Calf's liver and bacon
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Stuffed tomatoes, Nana
+       Poached eggs, Persanne
+       Broiled squab on toast
+       Cold asparagus, mustard sauce
+       Saratoga chip potatoes
+       German apple cake
+       Coffee
+
+     DINNER
+       Onion soup, au gratin
+       Celery
+       Planked striped bass
+       Roast leg of veal, au jus
+       Cardon a la moelle
+       Potatoes a la Reine
+       Escarole and chicory salad
+       Neapolitan ice cream
+       Assorted cakes
+       Coffee
+
+=Stuffed tomatoes, Nana.= Put four nice medium sized tomatoes in boiling
+water for fifteen seconds. Then dip in cold water and peel. Cut off the
+tops, scoop out and fill with the following: One-half of the breast of a
+boiled chicken, chopped very fine, some chopped walnuts, a little
+mayonnaise sauce, a little whipped cream, and salt and pepper. Mix well.
+After filling place the tomatoes on lettuce leaves and cover with thin
+mayonnaise. Serve very cold.
+
+=Calf's liver and bacon.= Slice the liver about two-thirds of an inch
+thick. Salt, pepper, pass through olive oil and broil, but not too well
+done or the liver will be hard. Serve broiled bacon on top, maitre
+d'hotel sauce, and garnish with lemon and parsley.
+
+=Mustard sauce, cold.= For asparagus, artichokes, etc. To one cup of
+mayonnaise sauce add one soupspoonful of French mustard. Mix well.
+
+=Lunch rolls.= Two pounds of flour, one ounce of yeast, one ounce of
+salt, one pint of water. Dissolve the yeast and salt in the water, add
+the flour and mix, making a rather hard dough. Put into a basin, cover
+with a cloth, and allow to stand for four hours. Then divide the dough
+in four parts, roll each one separately into the form of a stick about
+fourteen inches long and one inch thick. Put on a cloth on a special
+roll plank made for the purpose. Take care that the rolls are
+sufficiently far apart so they will not touch when they raise. Let them
+set for about one-half hour. Then cut each roll of dough in three parts
+with a sharp knife, make two incisions in the top of each, put into a
+pan and bake for about twenty minutes.
+
+=Cardons a la moelle.= Cardon is a vegetable, a thistle-like plant
+related to the artichoke. It can be obtained in cans. Empty into a
+vessel and warm in its own juice. Parboil some sliced beef marrow, put
+into a brown gravy with the juice of one lemon and some chopped parsley.
+Remove cardon from its broth, put on a platter and pour the brown sauce
+and marrow over all.
+
+
+DECEMBER 1
+
+     BREAKFAST
+       Preserved figs with cream
+       Force with cream
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Cold fillet of sole, Raven
+       Spring lamb Irish stew
+       Cream puffs
+       Coffee
+
+     DINNER
+       Consomme Sevigne
+       Salted Brazil nuts
+       Sweetbreads braise, Pompadour
+       Chateau potatoes
+       Terrine de foie gras a la gelee
+       Hearts of romaine, Roquefort dressing
+       Meringue a la creme, Chantilly
+       Coffee
+
+=Cold fillet of sole, Raven.= Cook four fillets of sole in white wine
+and place on a platter. Simmer two spoonsful of finely chopped shallots
+in butter, add a few chopped fresh mushrooms, one chopped tomato and the
+wine used for cooking the fish. Reduce until it becomes thick, cool off,
+add some chives and chervil chopped fine, and a little mayonnaise.
+Spread over the fillets, and cover with a mayonnaise rose. Decorate to
+taste with fancy-cut truffles, pickles, etc. Serve very cold.
+
+=Consomme Sevigne.= White meat of chicken and smoked beef tongue cut
+Julienne, (in the shape of matches). Serve in consomme with a sprinkle
+of chopped chervil.
+
+=Sweetbreads braise, Pompadour.= Braise the sweetbreads until about
+two-thirds done. Cool a little and cover with a thin layer of chicken
+force meat. Decorate all around with chopped tongue, with chopped
+truffles in the center. Replace in pan, using the same stock used
+before, but strained. Cover with buttered manilla paper and return to
+oven to finish cooking. Serve with own gravy and a little Madeira sauce.
+
+=Terrine de foie gras a la gelee.= Put the foie gras on ice for a few
+hours. Carve from the terrine with a table spoon and place on a platter
+covered with a napkin. Decorate with meat jelly cut in triangles and
+chopped, and parsley in branches.
+
+=Gelee. (Meat jelly).= Take any kind of good stock. Put in the whites of
+six eggs to each gallon to clarify it. Add one pound of chopped raw beef
+to the gallon. Also one sliced onion, one carrot, one leek, a little
+celery and parsley, a few pepper berries, one bay leaf and a clove. Stir
+well and add slowly the hot stock. Soak twelve leaves of gelatine in
+cold water for ten minutes and add. Bring to a boil slowly, stirring
+from time to time. When it comes to a boil it must be clear. Strain
+through very fine cheese cloth, being careful not to stir up the meat so
+that it will cloud the broth. Season with salt and a very little
+Cayenne, add a glass of good sherry, and allow to cool.
+
+=Meringue a la creme, Chantilly.= Whip some cream until stiff, add some
+powdered sugar, flavor with vanilla. Put one spoonful between each two
+meringue shells, dress on a plate, and decorate with some of the same
+cream passed through a pastry bag with a star mould.
+
+
+DECEMBER 2
+
+     BREAKFAST
+       Baked apples
+       Oatmeal with cream
+       Butter toast
+       Coffee
+
+     LUNCHEON
+       Eggs, Tivoli
+       Miroton of beef, en bordure
+       Cabinet pudding
+       Coffee
+
+     DINNER
+       Blue Point oysters
+       Consomme Doria
+       Fillet of sole, St. Malo
+       Tournedos, Boulanger
+       Souffle potatoes
+       Roquefort cheese
+       Crackers
+       Coffee
+
+=Eggs, Tivoli.= Cut a piece of homemade bread into a cube and fry in
+butter. Open one side with a sharp knife and scoop out the center. Place
+in the cavity a poached egg, cover with cream sauce, sprinkle a little
+grated cheese on top, and bake until brown.
+
+=Miroton of beef, en bordure.= Use left over boiled or braised beef, and
+cut in thin slices. Put into sauce pan one sliced onion with a piece of
+butter, and simmer until nice and brown. Then add one gill of vinegar,
+and a spoonful of French mustard and reduce until almost dry. Now add
+the sliced beef, cover with brown gravy, season with salt, pepper and a
+little chopped parsley, and boil for a few minutes. Dish into a deep
+platter, or individual shirred egg dishes, make a border of potato
+croquet dough, sprinkle grated cheese on top and bake till brown.
+
+=Consomme Doria.= Consomme tapioca, with chopped truffles and sherry
+wine.
+
+=Fillet of sole, St. Malo.= Fillet of sole au vin blanc with the
+addition of lobster sauce with scallops, and lobster and oysters cut in
+small squares.
+
+=Tournedos, Boulanger.= Small fillets of beef saute, with sauce Madere.
+Garnished with fried calf's brains and artichoke bottoms stuffed with
+spinach.
+
+=Souffle potatoes.= Peel the potatoes to oval shape. Do not wash but
+wipe with a napkin. Cut lengthwise in strips about an eighth of an inch
+in thickness. Place in swimming fat or lard that is merely warm and put
+on fire to get hot. When the potatoes are nearly done they will swim on
+top of the fat and swell up like little cushions. When all are on top
+take out and throw into very hot fat to color them. Remove, salt, and
+serve on napkin.
+
+
+DECEMBER 3
+
+     BREAKFAST
+       Preserved figs
+       Boiled eggs
+       Corn muffins
+       Coffee
+
+     LUNCHEON
+       Grapefruit
+       Eggs en cocotte, Italienne
+       Chicken hash, Victor
+       Endive salad
+       Cup custard
+       Coffee
+
+     DINNER
+       Hors d'oeuvre varies
+       Cream of squash
+       Aiguillettes of bass, a la Russe
+       Squab saute, Tyrolienne
+       Anna potatoes
+       Strawberry ice cream
+       Assorted cakes
+       Coffee
+
+=Corn Muffins.= One-half pound of corn meal, one-half pound of flour,
+two ounces of melted butter, four eggs, one pint of sour milk, one-half
+cup of molasses, one teaspoonful of soda and one teaspoonful of salt.
+Sift together the corn meal, flour and salt. Dissolve the soda in the
+sour milk, add the eggs, well beaten, the molasses, the butter and the
+sifted ingredients. Beat well and bake in a well-greased muffin pan.
+
+=Eggs en Cocotte, Italienne.= Put in buttered cocotte dish one raw egg,
+cover with sauce Italienne, put a little grated cheese and a small piece
+of butter on top and bake in oven.
+
+=Italienne sauce.= Chop six shallots very fine and simmer in sauce pan
+with two ounces of butter. Do not let the shallots become brown or they
+will lose their flavor. Add some chopped fresh or canned mushrooms
+(about a can full), and one glass of white wine, and boil until reduced
+almost dry. Then add one and one-half pints of brown gravy, and boil
+again for a few minutes. Season with salt and pepper to taste, and
+sprinkle with chopped parsley. This sauce is used for many entree
+dishes.
+
+=Endive salad.= Endive is a species of chicory salad, originally
+imported from France. Cut in two lengthwise and lay on platter or
+individual plates. Serve with a sauce of salt, pepper, and one-fourth
+tarragon vinegar to three-fourths olive oil. Sprinkle with chopped
+chervil.
+
+=Chicken hash, Victor.= Take the white meat of a boiled chicken or soup
+hen and cut in half inch squares, and half as much fresh-boiled potatoes
+cut the same way. Chop six shallots very fine and simmer in four ounces
+of sweet butter, but do not let them become colored. Add the chicken and
+potatoes, and cover with clear chicken broth. Season with salt, pepper
+and a little chives, and let simmer for five minutes. Serve in a chafing
+dish with a sprinkle of chopped chervil on top. Melba toast separate.
+
+
+DECEMBER 4
+
+     BREAKFAST
+       Grapefruit juice
+       Shredded wheat biscuit with cream
+       English muffins
+       Coffee
+
+     LUNCHEON
+       Casaba melon
+       Eggs aromatic
+       English lamb chops, XX Century Club
+       Lettuce salad
+       Pistache eclairs
+       Coffee
+
+     DINNER
+       Blue Point oysters
+       Fillet of bass, shrimp sauce
+       Braised beef, Cumberland style
+       Baked Hubbard squash
+       Mashed potatoes
+       Endive salad
+       Vanilla ice cream
+       Assorted cakes
+       Coffee
+
+=Eggs aromatic.= Fry the eggs in oil or poach. Place on toast, cover
+with tomato sauce, and put a few leaves of fresh mint on top before
+serving.
+
+=English lamb chops, XX Century Club.= Broil the chops, garnish with
+pimentos stuffed with puree of sweet potatoes. Serve with sauce Madere.
+
+=Pistache Eclairs.= Same as chocolate eclairs. Cover with pistache
+icing.
+
+=Pistache icing.= To white icing add some pistache essence, or orange
+flower extract, and a little green coloring.
+
+=Fillet of bass, shrimp sauce.= Place the fillets in a buttered pan,
+season with salt, add one-half glass of white wine, and a little stock
+or water. When cooked dish up on platter and cover with shrimp sauce.
+
+=Shrimp sauce.= To some white wine sauce (sauce vin blanc) add some
+shrimps.
+
+=Braised beef with calf's feet.= Take a piece of round or rump of beef,
+season with salt and pepper, put in pot with two onions cut in four, two
+carrots and a piece of butter. Roast until nice and brown. Then add one
+spoonful of flour and brown again. Add one glass of claret, one quart of
+stock, three tomatoes cut in four, or canned tomatoes, and a bouquet
+garni. Bring to a boil, cover tight and put in oven till very well done.
+This is braised beef, plain. When served Cumberland style (with calf's
+feet) add the feet at the same time as the claret and stock, and strain
+the sauce when done. If the feet are not served with the beef they may
+be used as an entree.
+
+=Baked Hubbard squash.= Cut the squash in four, remove the seeds, salt
+and pepper, put a piece of butter on top of each piece of squash and
+bake in oven.
+
+
+DECEMBER 5
+
+     BREAKFAST
+       Sliced oranges
+       Boiled salt mackerel
+       Baked potatoes
+       Corn bread
+       Coffee
+
+     LUNCHEON
+       Clam broth in cups
+       Ripe olives
+       Fillet of turbot, Pelissier
+       Potatoes Parisienne
+       Spinach aux croutons
+       Omelette au rhum
+       Coffee
+
+     DINNER
+       Lobster chowder
+       Celery.      Salted English walnuts
+       Aiguillettes of sole, Venitienne
+       Planked striped bass
+       Cucumber salad
+       Brussels sprouts and chestnuts
+       Apple Charlotte
+       Coffee
+
+=Clam broth.= Take hard or soft clams and wash well. Put in vessel with
+just water enough to cover, a little salt and a small piece of raw
+celery. Boil for fifteen minutes, and strain through cheese cloth.
+
+=Clam broth, Chantilly.= Serve whipped cream separate, or on top of each
+cup.
+
+=Consomme en Bellevue.= Half chicken broth and half clam broth mixed.
+Serve in cups with whipped cream on top.
+
+=Clam chowder.= Chop two onions, one leek, a piece of celery and one
+green onion in small pieces, also cut one-half pound of salt pork in
+small squares. Put all together in a vessel with two ounces of butter
+and simmer till well done. Then add one gallon of stock or fish broth,
+four potatoes cut in half inch squares, salt, pepper, a little paprika,
+one teaspoonful of sugar, one teaspoonful of chopped thyme, a little
+chopped parsley, and four peeled tomatoes cut in small dices; or chopped
+canned tomatoes. Bring to a boil and let cook for about one hour. Put
+one hundred well-washed Little Neck clams in a separate vessel and put
+on fire with one-half glass of water and boil for ten minutes. Strain
+the broth and add to the chowder. Remove the clams from the shells, cut
+in four pieces and add to the chowder with one cup of cracker meal, and
+boil for four minutes. Serve with broken crackers.
+
+=Lobster chowder.= Same as clam chowder with the exception of lobster
+cut in small dices instead of the clams.
+
+
+DECEMBER 6
+
+     BREAKFAST
+       Bananas with cream
+       Boiled eggs
+       Dry toast
+       Chocolate
+       Whipped cream
+
+     LUNCHEON
+       Fish salad, ravigote
+       Broiled lamb chops
+       French fried potatoes
+       Cauliflower Polonaise
+       German coffee cake
+       Lunch rolls
+       Tea
+
+     DINNER
+       Cream of endives
+       Fillet of flounder, Chevreuse
+       Chicken saute, Ambassadrice
+       Carrots, Vichy
+       Fondante potatoes
+       Escarole salad
+       Peach ice cream
+       Assorted cakes
+       Coffee
+
+     SUPPER
+       Oysters poulette
+       St. Francis rolls
+       Nesselrode pudding
+       Lady fingers
+       Demi tasse
+
+=Oysters poulette.= Open three dozen oysters, put in vessel with their
+own juice and bring to a boil. Drain off the broth, cover oysters with a
+pint of poulette sauce, and serve in chafing dish.
+
+=Carrots, Vichy.= Slice some tender carrots very fine, place in buttered
+sauce pan, season with salt and a little pepper, and simmer over a slow
+fire. Then add a little chicken broth or soup stock and cook until soft.
+Mix one teaspoonful of flour with three ounces of butter, add to the
+carrots and simmer for five minutes. Serve with chopped parsley.
+
+=Chocolate.= For each person take one rib or bar of chocolate. Cut in
+very small pieces, put in pot and add one spoonful of water and let
+chocolate melt. Add one large cup of very hot milk for each person, and
+bring nearly to the boiling point.
+
+=Fish salad, ravigote.= Any kind of boiled fish that may be left over.
+Remove the bones and skin, break the fish in small pieces and lay on
+lettuce leaves. Cover with Tartar sauce, garnish with sliced pickles,
+pickled beets and hard-boiled eggs.
+
+=Cream of endives.= Prepare the same as cream of cauliflower, using
+endives instead.
+
+=Fillet of flounder, Chevreuse.= Stuff the fillets with halibut force
+meat, put in buttered pan and cook in white wine. Cover with Bearnaise
+sauce mixed with a little puree of tomatoes.
+
+=Chicken saute, Ambassadrice.= Jointed chicken saute in butter, sauce
+supreme, garnished with truffles, mushrooms and goose liver saute.
+
+=Goose liver saute.= Salt and pepper some fresh goose livers, roll in
+flour, put in pan with fresh butter and simmer until done. For
+garnishing entree dishes the imported goose liver au natural can be
+obtained in cans. Remove the fat from the top of the can, cut the liver
+out in slices, season with salt and pepper, put in flour, and fry very
+quickly in sweet butter. Serve as a garnish or as an entree.
+
+=Goose liver saute aux truffes.= Put goose liver saute in chafing dish
+and cover with sauce Perigord.
+
+=Sauce Perigord.= Slice six truffles very thin, put in vessel with a
+glass of dry sherry wine and reduce until it is nearly dry. Then add
+one-half pint of brown gravy, seasoned with salt and Cayenne pepper, and
+cook for ten minutes.
+
+
+DECEMBER 7
+
+     BREAKFAST
+       Oatmeal with cream
+       Baked beans, Boston style
+       Boston brown bread
+       Coffee
+
+     LUNCHEON
+       Mariniert herring
+       Boiled potatoes
+       Rolls
+       Coffee
+
+     DINNER
+       Chicken okra soup
+       Salted pecans
+       Fillet of sole, Normande
+       Roast ribs of beef
+       Asparagus, Hollandaise
+       Brabant potatoes
+       Bijou salad
+       Hazelnut ice cream
+       Alsatian wafers
+       Coffee
+
+=Corn bread.= One-half pound of yellow corn meal, one-half pound of
+flour, one teaspoonful of baking powder, three eggs, one ounce of melted
+butter, one teaspoonful of salt, one pint of milk and one-half cup of
+boiling water. Pour the boiling water over the corn meal and allow it to
+become cold. Beat the yolks of the eggs and add to the corn meal, then
+add the milk, flour and the baking powder, salt and melted butter. Mix
+and then add the whites of the eggs beaten very stiff. Pour into a
+shallow well-greased pan and bake in a hot oven for about twenty-five
+minutes.
+
+=Boston brown bread.= One pound of rye flour, one pound of Graham flour,
+two pounds of corn meal, one pound of wheat flour, one quart of
+molasses, one and one-half quarts of milk, two ounces of salt and three
+ounces of baking powder. Put all the flour and the baking powder in one
+vessel, then add the molasses, milk and salt and make a soft dough. Fill
+brown bread moulds about three-fourths full, put in steam cooker for
+three and one-half hours, then remove from steam and bake in oven for
+twenty minutes.
+
+=Chicken okra soup.= Remove the breast from a raw fowl, and with the
+remainder make a chicken broth. Cut the breast in small dices, put in
+vessel with a chopped onion and a chopped green pepper and a small piece
+of butter, simmer till onion is soft, then add the chicken broth, two
+peeled tomatoes cut in small dices, or some canned tomatoes, salt and
+pepper. Let boil slowly for one-half hour, then add one pound of okra
+cut in pieces three-quarters of an inch in length, and cook until okra
+is soft. Add one teaspoonful of Worcestershire sauce and a cup of boiled
+rice and serve with chopped parsley. If desired a slice of ham may be
+cut in small squares and added at the same time as the chicken breast.
+
+
+DECEMBER 8
+
+     BREAKFAST
+       Stewed prunes
+       Scrambled eggs with asparagus tips
+       Buttered toast
+       Coffee
+
+     LUNCHEON
+       Hors d'oeuvres varies
+       Eggs Boremis
+       Hungarian beef goulash
+       Apple pie
+       Coffee
+
+     DINNER
+       Cream of spinach
+       Fillet of bass, Dieppoise
+       Chicken saute, Marengo
+       Potatoes a la Reine
+       Dandelion salad
+       Apricot ice cream
+       Macaroons
+       Coffee
+
+=Scrambled eggs with asparagus tips.= Put some asparagus tips in butter,
+season with salt and pepper, simmer till hot, and add to the eggs.
+
+=Eggs Boremis.= Put an egg in a well-buttered cocotte dish, season with
+salt and pepper, put plenty of grated cheese and a piece of butter on
+top of all, and bake in oven.
+
+=Cocoa.= Put two tablespoonsful of cocoa in a pot with one-half cup of
+water and boil for a minute. Add two cups of milk, bring to a boil, and
+strain. Serve powdered sugar separate. May also be made with water only,
+omitting the milk.
+
+=Fillet of bass, Dieppoise.= Cook the fillets "au vin blanc." Dish up on
+platter with lobster sauce and oysters, mushrooms, truffles, shrimps and
+mussels cut in small squares.
+
+=Chicken saute, Marengo.= Joint of chicken, season with salt and pepper
+and put in pan in very hot olive oil. When nice and brown on both sides
+add four chopped shallots and a little garlic and allow them to get hot,
+but not brown. Then add one-half glass of white wine and reduce. Add one
+cup of brown gravy, one cup of chopped tomatoes and one can of French
+mushrooms. Cook for fifteen minutes. Dish up and garnish with eggs and
+croutons fried in oil, chopped parsley, and a few slices of truffle on
+top.
+
+=Pie paste.= One and one-half pounds of flour, one-half pound of lard,
+one-half pound of butter and a pinch of salt. Mix all together and add
+enough water, (about one cup), to make a rather stiff dough. Keep in
+cool place or ice box.
+
+=Apple pie.= For two pies line the plates with pie paste rolled very
+thin. Slice six good sized apples, add one-quarter of a pound of sugar
+and a teaspoonful of powdered cinnamon, mix and fill the plates. Wet the
+edges of the dough and cover with paste also rolled thin. Wash over with
+egg, make a few cuts in the center so the steam may escape while baking,
+and put in a moderate oven. When done dust with powdered sugar, and
+serve hot or cold as desired. If the apples are coarse it will be well
+to boil them a little in water with a piece of cinnamon and a very
+little sugar.
+
+
+DECEMBER 9
+
+     BREAKFAST
+       Baked apples with cream
+       Hominy with cream
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit en supreme
+       Eggs Benedict
+       Lamb hash
+       Chocolate layer cake
+       Coffee
+
+     DINNER
+       Potage Coulis
+       Salted pecans
+       Fillet of turbot, Royaldi
+       Chicken, Edward VII
+       Potato croquettes
+       Chiffonnade salad
+       Parfait au chocolate
+       Assorted cakes
+       Coffee
+
+=Grapefruit en supreme.= Serve in a long-stemmed double grapefruit
+glass, put shaved ice in large glass around the smaller one. In small
+glass put sliced grapefruit mixed with powdered sugar. Tie a ribbon,
+with neat bow, around the glass.
+
+=Eggs Benedict.= Split an English muffin, toast on the inside, place on
+each half a small slice of broiled ham, on the ham a poached egg, cover
+with Hollandaise sauce, and place a piece of truffle on top.
+
+=Layer cake.= Eight eggs, one-half pound of sugar, one-half pound of
+flour, one-quarter pound of melted butter, and some flavoring extract.
+Beat the eggs with the sugar, on slow fire until warm, remove and
+continue beating until cold. Mix the flour in lightly and then add the
+melted butter, little by little, and the flavoring. Do not mix too much.
+Pour into a well-buttered mould and bake in a moderate oven for about
+three-quarters of an hour. Allow to cool, cut in three or four slices,
+and fill with cream, or jelly, or marmalade, as desired. Glace the top
+with icing and decorate. The American style layer cake is mixed in the
+same manner, but baked in shallow moulds, requiring only about ten
+minutes in the oven. The filling is then placed between the cakes,
+instead of slicing.
+
+=Chocolate layer cake.= Bake some layers as for moka cake, and put three
+or four, one on top of another, with chocolate butter cream filling
+between. The filling is made in the same manner as moka filling, but use
+one ounce of melted chocolate or cocoa instead of the coffee flavor.
+Glace the top of the cake with chocolate frosting and decorate with some
+of the chocolate cream filling, using pastry bag with fancy tube.
+
+=Chicken, Edward VII.= Boil the chicken in stock and stuff with rice as
+for Chicken Diva. Add small squares of truffles and goose liver natural.
+Serve with curry sauce.
+
+
+DECEMBER 10
+
+     BREAKFAST
+       Stewed rhubarb
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Canape Riga
+       Eggs Coquelicot
+       Tripe and oysters in cream
+       Camembert cheese
+       Crackers
+       Coffee
+
+     DINNER
+       Potage Hollandaise
+       Stuffed fillet of sole, Diplomate
+       Tournedos de Goncourt
+       String beans, aux fines herbes
+       Julienne potatoes
+       Salade Bresilienne
+       Floating island
+       Pound cake
+       Coffee
+
+=Eggs Coquelicot.= Line a timbale mould with a whole red pepper, (canned
+pimento) and break an egg into it, season with salt and pepper, and put
+timbale in a pan in boiling water, and place in oven until egg is
+cooked. Put some chicken hash in cream on a platter and turn egg and
+pepper on top to look like a little red cap. Serve with cream sauce
+around the hash.
+
+=Tripe and oysters in cream.= Simmer six chopped shallots in butter, but
+do not allow them to color. Add two pounds of tripe cut in strips, one
+cup of stock, one bouquet garni, and boil for one hour. Remove the
+bouquet garni, drain off the broth. Add two cups of cream sauce and
+three dozen parboiled oysters. Simmer for a minute, and season with salt
+and a little Cayenne pepper.
+
+=Potage Hollandaise. (Soup).= Bind a veloute of chicken with cream and
+yolks of eggs. Serve with brunoise garnishing.
+
+=Veloute.= Used for the foundation of many soups. Put in vessel five
+ounces of butter and four ounces of flour and simmer for a few minutes.
+Add two quarts of chicken broth, stock or bouillon, cook for half an
+hour and bind with one cup of cream and the yolks of two eggs.
+
+=Consomme brunoise.= Cut in very small dice, (nearly fine chopped), one
+carrot, one turnip, one leek, a stalk of celery and a little white
+cabbage, and parboil in salt water. Then drain off the water, put in
+well-buttered casserole, add a pinch of sugar, cover with buttered
+manilla paper and with the casserole cover on top of that, and put in
+the oven to braise. If too dry a half cup of stock may be added. Cook
+until vegetables are soft. Use for potage garnishing, Consomme brunoise,
+and other dishes. For soups use one heaping spoonful of brunoise to each
+plate.
+
+=Fillet of sole, Diplomate.= Slice fine six fresh mushrooms, season with
+salt and pepper, and simmer in butter. When done add one spoonful of
+meat extract. Split four fillets of sole and fill with the above
+dressing and cook "au vin blanc." Then place on a platter, cover with
+cream sauce well seasoned, put grated cheese on top and bake in oven.
+
+=Tournedos de Goncourt.= Broiled fillet of beef served with Bearnaise
+sauce mixed with a little puree of tomatoes, and garnished with tomatoes
+glacees.
+
+=Tomatoes glacees.= Put six whole peeled tomatoes on a buttered pan,
+season with salt and pepper, put a small piece of butter on top of each,
+and bake in moderate oven for ten minutes.
+
+
+DECEMBER 11
+
+     BREAKFAST
+       Grapefruit juice
+       Omelet with ham
+       Puff paste crescents
+       Oolong tea
+
+     LUNCHEON
+       Canape Martha
+       Cold assorted meats
+       Potato salad
+       Cherry tartelettes
+       Coffee
+
+     DINNER
+       Blue Points
+       Consomme brunoise
+       Braised salmon, Parisienne
+       Boiled leg of mutton, caper sauce
+       Mashed turnips
+       Roast chicken
+       Hearts of lettuce salad
+       Biscuit glace
+       Assorted cakes
+       Coffee
+
+=Omelet with ham.= Cut a slice of cooked ham in small squares, put in
+omelet pan with a small piece of butter. When hot add three beaten eggs
+and follow directions for plain omelet, but use a little less salt.
+
+=Canape Martha.= Cut a round piece of toast and put some lobster
+croquette farce on top in the shape of a pyramid. Put a thin slice of
+Swiss cheese on top and bake in oven. Garnish with lemon and parsley.
+
+=Cherry tartelette.= Line tartelette moulds and follow directions as for
+pear tartelettes, but fill with canned cherries.
+
+=Braised salmon, Parisienne.= Put a slice of salmon in buttered pan,
+season with salt and pepper, sprinkle with chopped shallots and parsley,
+add one one-half glass of white wine, cover and simmer until cooked.
+Remove fish to platter, and in the pan pour some white wine sauce,
+(sauce au vin blanc). Let boil for five minutes and pour over fish.
+Don't strain.
+
+=Boiled leg of mutton, caper sauce.= Put the leg of mutton in pot and
+cover with boiling water. Add one carrot, a leek, onion, a little celery
+and a bouquet garni. Season with salt, and boil for about forty-five
+minutes.
+
+=Caper sauce.= Melt three ounces of butter in sauce pan, add three
+ounces of flour and allow to become hot. Add three pints of stock,
+bouillon, or the stock from the leg of mutton. Boil for ten minutes,
+season to taste, bind with the yolk of one egg and a piece of butter,
+strain, and add one-half cup of capers.
+
+=Mashed turnips.= Boil or steam a half dozen white or Russian (yellow)
+turnips. Strain through a fine sieve or colander, add salt and pepper
+and three ounces of butter. A potato boiled with the turnips will reduce
+the strong turnip odor.
+
+
+DECEMBER 12
+
+     BREAKFAST
+       Stewed prunes
+       Codfish balls
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Oyster broth
+       Chow chow
+       Bouillabaisse Marseillaise
+       Asparagus Hollandaise
+       Omelette au confiture
+       Coffee
+
+     DINNER
+       Clam chowder
+       Celery
+       Oysters a la Hyde
+       Striped bass, meuniere
+       Potatoes nature
+       Combination salad
+       Fancy ice cream
+       Alsatian wafers
+       Coffee
+
+=Codfish balls.= Soak one pound of salt codfish in cold water over
+night. Then boil in fresh water for ten minutes. Boil two potatoes in
+salt water and strain through colander or sieve. Shred the codfish very
+fine and mix with the potato and the yolks of three eggs working well
+together. Allow to become cool, form into balls, roll in flour and fry
+in melted butter until nice and golden yellow. Serve on napkins with
+quartered lemons and parsley in branches.
+
+=Bouillabaisse Marseillaise.= (Fish stew). Simmer in shallow saute pan
+six chopped shallots, one-half onion sliced very fine and one stalk of
+white leek also finely sliced, in two spoonsful of olive oil, for about
+one minute. Then add a clove of chopped garlic, one glass of white wine,
+one pint of fish stock or hot water, salt, pepper, a little Cayenne, a
+bouquet garni and the tail of a live lobster cut in six slices, and one
+dozen of well washed Little Neck clams shell and all, boil for ten
+minutes. Add some solid meat of white fish such as rock cod, bass,
+tomcods, etc., and a pinch of whole saffron tied in a cloth. Boil again
+for twenty-five minutes. Do not skim. Remove the saffron and serve in
+deep dish with the broth. Sprinkle some chopped parsley over the top.
+Serve separate, slices of bread fried in oil and then rubbed with
+garlic.
+
+=Omelette au confiture.= (Jelly omelet). Same as strawberry omelet. Put
+currant jelly or any kind of marmalade in center of omelet before
+turning over on platter.
+
+=Oysters a la Hyde.= Parboil one-half cup of white celery chopped fine,
+for ten minutes, and allow to cool. Put in sauce pan two dozen large raw
+oysters with their own juice, add two tablespoonsful of cracker meal,
+two ounces of butter, one cup of cream and the parboiled celery. Season
+with salt, pepper, a little Cayenne, and boil for two minutes. If the
+sauce is not sufficiently thick add a little more cracker meal. Serve in
+chafing dish.
+
+
+DECEMBER 13
+
+     BREAKFAST
+       Griddle cakes
+       Honey
+       Breakfast sausage
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Casaba melon
+       Consomme Ditalini
+       Eggs Creole
+       Stuffed lamb chops, Soubise
+       Champs Elysees potatoes
+       Romaine salad
+       Napoleon cake
+       Coffee
+
+     DINNER
+       Little Neck clams
+       Potage Mongol
+       Fillet of sole, Joinville
+       Chicken saute, Bordelaise
+       Artichokes Hollandaise
+       Potatoes Laurette
+       Biscuit Tortoni
+       Macaroons
+       Coffee
+
+     SUPPER
+       Oysters mignonette
+       Salted almonds
+       Sweetbreads a la King
+       Parfait Napolitain
+       Cakes
+       Demi tasse
+
+=Breakfast sausages.= Small pork sausages fried in pan with a small
+piece of butter. Serve on platter with their own fat.
+
+=Consomme Ditalini.= Boil some Ditalini (a species of Italian paste), in
+salt water, drain off and serve in consomme. Grated cheese separate.
+
+=Eggs Creole.= Put in buttered shirred egg dish one spoonful of Creole
+sauce, break two eggs in center, and bake in oven.
+
+=Creole sauce.= Put in sauce pan three ounces of butter, one sliced
+onion, and three sliced green peppers. Simmer for ten minutes, or until
+soft, then add one quart of canned tomatoes with their juice, one can of
+sliced French mushrooms, one-half can of sliced pimentos, a very little
+finely chopped garlic, and salt and pepper. Cook slowly for one hour.
+Fresh tomatoes may be substituted for canned, if desired; and if the
+sauce is too thick some brown gravy or bouillon may be added.
+
+=Fillet of sole, Joinville.= Cook the fillets "au vin blanc." Serve
+crayfish sauce or ecrevisse, or shrimp sauce with sliced French
+mushrooms, truffles and lobster.
+
+=Potage Mongol.= One-third puree of peas, one-third consomme Julienne,
+one-third puree of tomatoes. Well mixed.
+
+=Chicken saute, Bordelaise.= Jointed chicken saute in butter with a
+shallot. Serve brown gravy with mushrooms and cepes saute, and garnish
+with fried onions.
+
+=Cepes saute.= Cepes are a species of mushrooms and may be obtained in
+cans. Slice and fry in butter and olive oil in equal parts, season with
+salt and pepper, and when nearly golden yellow add a very finely chopped
+shallot and some chopped parsley, and simmer for a minute longer. Often
+used for garnishing entrees, etc.
+
+=Fried onions.= Cut large onions in thin slices and separate into rings.
+Put in milk, then in flour, and fry in hot swimming lard. When brown
+remove, salt, and serve on napkin, or use for garnishing.
+
+
+DECEMBER 14
+
+     BREAKFAST
+       Preserved figs
+       Oatmeal with cream
+       Chickens' livers saute, au Madere
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Cold assorted meats
+       Alligator pear, French dressing
+       Roquefort cheese
+       Crackers
+       Coffee
+
+     DINNER
+       Lynnhaven oysters
+       Puree of Lima beans, aux croutons
+       Ripe olives
+       Sand dabs, meuniere
+       Louisiana gumbo file
+       Boiled rice
+       Russian salad
+       Peach Melba
+       Assorted cakes
+       Coffee
+
+=Chickens' livers saute, au Madere.= Cut the livers in three, salt and
+pepper and fry in saute pan in butter. Drain off and add a cup of sauce
+Madere. Do not let them boil in the sauce.
+
+=Puree of Lima beans.= Take a can of Lima beans, or a quart of fresh
+beans, put in vessel, cover with chicken broth or bouillon and boil till
+done. Then strain through fine sieve, put back in vessel, add two ounces
+of sweet butter, and season to taste. Serve with small squares of bread
+fried in butter.
+
+=Louisiana gumbo file.= Two chickens, one quart of large oysters, one
+quart of cooked shrimps, six bell peppers, four large onions, one quart
+of tomatoes, one-half pound of butter, two bunches of celery, one small
+bunch of parsley, one-quarter teaspoonful of tobasco sauce, and black
+pepper and salt to suit.
+
+=First.=--Cut the chicken the same way as for fricassee, and wipe dry.
+
+=Second.=--Cut onions and brown in butter, and strain.
+
+=Third.=--Fry chicken brown in strained butter, then set to one side.
+
+=Fourth.=--Add two tablespoonsful of flour to strained butter and brown
+gradually. When a rich brown add two quarts of boiling water, then add
+the tomatoes. Now bring to boiling point and strain through a fine
+strainer.
+
+=Fifth.=--Place strained liquor in a large stew pan and add one
+teaspoonful of salt and a half teaspoonful of black pepper, then add the
+chicken. Should the liquor not sufficiently cover the chicken add more
+hot water to about two inches above. Then add the bell peppers and
+celery without cutting up. Boil over slow fire until chicken can be
+picked off the bones with fork. Then remove chicken and strip meat from
+bones and cut in small pieces, remove the celery and bell peppers, and
+replace chicken. Add the shrimps, oysters and tobasco sauce. Boil for
+ten minutes. Then gradually add sufficient "file powder" to bring to a
+rich creamy consistency. Add to each plate two large tablespoonsful of
+boiled rice. Serve immediately.
+
+=Boiled rice.= Wash one-half pound of rice and soak in cold water for an
+hour. Cook over hot fire in four quarts of boiling water for fifteen
+minutes, or until the grains can be mashed between the fingers. Strain
+through a colander.
+
+
+DECEMBER 15
+
+     BREAKFAST
+       Hothouse raspberries with cream
+       Boiled eggs
+       Dry toast
+       Coffee
+
+     LUNCHEON
+       Livermore salad
+       Fillet of halibut, Mornay
+       French pastry
+       Rolls
+       Tea
+
+     DINNER
+       Potato and leek soup
+       Queen olives
+       Black bass, Cambaceres
+       Vol au vent Toulouse
+       Roast lamb, mint sauce
+       Rissolees potatoes
+       Field salad
+       Vanilla ice cream
+       Lady fingers
+       Coffee
+
+=Livermore salad.= Broil three country sausages, allow to cool and slice
+thin. Mix with one peeled tomato cut in small squares, one-half cup of
+string beans, chives, chervil, salt and pepper, and one-third of white
+wine vinegar to two-thirds of olive oil.
+
+=Fillet of halibut, Mornay.= Place the halibut fillets in buttered pan,
+season with salt and pepper, cover with fish stock or water, and boil.
+When nearly done remove from pan and put on buttered platter, cover with
+Mornay sauce, sprinkle with grated cheese and place small pieces of
+butter on top. Bake in oven till nice and brown. See sauce below.
+
+=Sauce Mornay.= For four persons use one pint of thick cream, season
+with salt and Cayenne pepper, bind with the yolks of two eggs and one
+tablespoonful of grated cheese.
+
+=Mint sauce.= Use one-quarter pound of brown sugar to one quart of
+vinegar. Bring to the boiling point, cool off and add some fresh mint
+leaves chopped fine.
+
+=Rissolees potatoes.= Cut potatoes in the form of a small egg or a ball.
+Boil for seven minutes, then put in pan with butter and brown. Sprinkle
+with salt.
+
+=Vol au vent, Toulouse.= Boiled breast of chicken cut in small squares;
+chicken dumplings, dessertspoon size; one can of French mushrooms,
+whole; one sliced truffle, and two sweetbreads sliced and boiled in
+chicken broth. Put all in casserole, add one-half wine glass of dry
+sherry wine, allow to become hot, and add sauce Allemande to cover. It
+will now be like a stew. Season to taste and fill the heated "vol au
+vents," or patties.
+
+=Black bass, Cambaceres.= Simmer six finely chopped shallots in butter.
+While hot add three sliced fresh mushrooms, one peeled tomato cut in
+squares, and one-half glass of white wine. Reduce almost dry. Then add
+one pint of white wine sauce. Cook the fish "au vin blanc" style and
+pour the sauce over same.
+
+
+DECEMBER 16
+
+     BREAKFAST
+       Sliced pineapple
+       Rolled oats with cream
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Omelette Lorraine
+       Cold lamb with jelly
+       Salade Americaine
+       French pancake
+       Coffee
+
+     DINNER
+       Potage Flamande
+       Boiled codfish, sauce Horose
+       Potatoes nature
+       Tenderloin of beef, Bristol
+       Lettuce salad
+       Ice cream
+       Assorted cakes
+       Demi tasse
+
+=Omelette Lorraine.= Serve the omelette with small sausages, broiled
+bacon and Madeira sauce.
+
+=Salade Americaine.= Parboil one-half cup of okra cut in pieces one inch
+long. Peel a tomato and a boiled potato and cut in strips. Put in bowl
+with the okra, which has been allowed to cool, and garnish the top with
+very finely chopped Virginia ham over one half, and with chopped green
+peppers over the other half. Serve with French dressing.
+
+=Pancakes.= For two persons take three-fourths of a cup of flour, the
+same of milk, one egg and a pinch of salt. Mix together into a thin
+batter. Bake on a pancake pan, well buttered.
+
+=English pancakes.= Mix and cook the cakes as above. Stack one on
+another in a chafing dish, sprinkling each with a little lime juice and
+powdered sugar.
+
+=Pancakes Lieb.= Same as above, but instead of the lime juice, spread
+each cake with sweet butter and powdered sugar. Keep hot with chafing
+dish.
+
+=French pancakes.= Same ingredients as above, but cover each cake with
+currant jelly and roll into a roll. Sprinkle with powdered sugar and
+burn with a redhot iron in stripes.
+
+=Potage Flamande.= Potato soup garnished with brunoise.
+
+=Boiled codfish, sauce Horose.= Boil the codfish, place on napkin,
+garnish with small boiled potatoes, quartered lemons and parsley. See
+sauce below.
+
+=Sauce Horose.= Two-thirds Hollandaise sauce and one-third tomato sauce
+mixed.
+
+=Tenderloin of beef, Bristol.= Roast tenderloin of beef, sauce Madere,
+garnished with rice croquettes in pear form, puree of green peas and
+Laurette potatoes.
+
+=Rice croquettes.= Put two ounces of butter and a finely chopped onion
+in vessel and simmer until yellow. Then add one cup of washed rice,
+one-half cup of bouillon and a pinch of salt, and cook in oven for ten
+minutes. Then add one cup of sauce Allemande and again put in oven for
+twenty minutes. When rice is well done bind with the yolks of two eggs
+and one spoonful of grated Parmesan cheese. Allow to cool and roll in
+the shape of a pear or ball or other desired shape. Bread and fry in
+swimming lard.
+
+
+DECEMBER 17
+
+     BREAKFAST
+       Sliced oranges
+       Boiled eggs
+       Corn muffins
+       English breakfast tea
+
+     LUNCHEON
+       Consomme Rivoli
+       Olives
+       Kingfish, meuniere
+       Loin of mutton, charcutiere
+       Corn fritters
+       Mashed potatoes
+       Coffee eclairs
+       Demi tasse
+
+     DINNER
+       Cream of chicken, a la Reine
+       Celery.      Salted pecans
+       Fillet of sole, Maximilian
+       Roast chicken, Rosabelle
+       Escarole salad
+       Frozen raisin punch
+       Lady fingers
+       Coffee
+
+=Consomme Rivoli.= Consomme garnished with carrots cut in half moon
+shape and boiled in consomme, small chicken dumplings and royal custard
+also cut in half moon shape.
+
+=Kingfish, meuniere.= Wash and dry the fish and season with salt and
+pepper. Roll in flour and saute in pan with butter. When done put on
+platter and cover with sauce meuniere. Garnish with quartered lemons and
+parsley. See sauce below.
+
+=Sauce meuniere.= This is a butter sauce and is principally used for
+fish. Place the fish or meat on a platter and sprinkle with a little
+salt and pepper, chopped parsley and the juice of a lemon. Heat in
+frying pan four ounces of butter to a hazelnut color and pour over the
+dish.
+
+=Loin of mutton, charcutiere.= Salt and pepper the loin well on the
+inside, and roll up. Put in roasting pan and roast in the usual manner.
+To make charcutiere use the mutton pan gravy, or take Madeira sauce, and
+add two sliced pickles and one dozen sliced green olives.
+
+=Corn fritters.= One-half cup of flour, one egg, one-half cup of milk,
+one teaspoonful of baking powder and salt and pepper. Mix well and then
+add one and one-half cups of grated fresh corn, or a can of drained
+corn. Fry in pan with hot butter. Serve on napkin.
+
+=Cream of chicken, a la Reine.= Cream of chicken served with small
+chicken dumplings.
+
+=Fillet of sole, Maximilian.= Cook fish as for "au vin blanc." Cover
+with Hollandaise sauce mixed with one tablespoonful of hot meat extract.
+
+=Roast chicken, Rosabelle.= Garnish the chicken with hearts of
+artichokes and whole tomatoes, Macedoine. Sauce Madere. This garnish is
+fine with most any kind of meat.
+
+=Frozen raisin punch.= Strain the juice of three lemons, add one pint of
+water, one-half pound of granulated sugar and freeze in the usual
+manner. Have ready one-half pound of boiled in sugar, and chopped,
+seeded or seedless raisins. Let the raisins cool, and add with the
+whites of two eggs, well beaten, to the contents of the freezer, and
+finish. Serve in glasses with kirschwasser or maraschino poured over the
+top.
+
+
+DECEMBER 18
+
+     BREAKFAST
+       Wheat cakes
+       Honey
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Omelette du Czar
+       Pickled ham with red cabbage
+       Rolled oats pudding
+       Coffee
+
+     DINNER
+       Puree of white beans
+       Pickles
+       Striped bass, Portugaise
+       Braised beef
+       Macaroni in cream
+       Chiffonnade salad
+       Oriental cup
+       Cakes
+       Coffee
+
+=Omelette du Czar.= Grate a horseradish root and place in pan with piece
+of butter. When hot add one-half cup of cream sauce and mix well. Make
+the omelet, and before turning on the platter put the horseradish in the
+center. Serve with cream sauce around the edge.
+
+=Pickled ham.= Take a fresh leg of pork, rub with salt and pepper and
+put in earthern jar. Cover with red or white wine, or water mixed with
+wine, as you prefer; one onion, one carrot, a piece of celery, parsley
+in branches, a few pepper berries and a bouquet garni. After two or
+three days take out the leg of pork and roast in the ordinary manner.
+Half of the pork pickle may be used to make a flour gravy if desired.
+
+=Red cabbage.= Slice a head of red cabbage very fine. Put in vessel with
+salt, pepper, one glassful of red wine and two cups of fat bouillon.
+Cover and cook in oven for two hours.
+
+=Red cabbage, German style.= One sliced red cabbage, one-half glass of
+vinegar, three sliced apples, two cups of bouillon, and a small piece of
+salt pork or bacon. Put in oven and cook as above.
+
+=Puree of white beans.= Soak two pounds of white beans over night. Put
+in pot and cover with stock or bouillon. Cook until soft, strain through
+fine sieve, put back in pot and add enough bouillon to make a soup.
+Season to taste, add two ounces of sweet butter, and serve with small
+squares of bread fried in butter, separate.
+
+=Striped bass, Portugaise.= Take a whole bass and cut in slices two
+inches thick. Put in a buttered pan one-half of an onion chopped, three
+chopped shallots, a little chopped garlic and parsley, two tomatoes cut
+in small squares and a bouquet garni. Place the fish on top, season with
+salt and pepper, add one glass of white wine, one cup of stock or fish
+broth, cover and cook slowly. When done remove the bouquet, place the
+fish on platter and reduce the broth one-half. Add four ounces of
+butter, mix well and pour over the fish. Sprinkle with a little
+fresh-chopped parsley mixed with a little finely chopped garlic.
+
+=Macaroni in cream.= Boil the macaroni in salt water. When done drain,
+add cream sauce, a little sweet butter, salt and Cayenne pepper. Serve
+grated cheese separate.
+
+
+DECEMBER 19
+
+     BREAKFAST
+       Picked-up codfish in cream
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Grapefruit with maraschino
+       Poached eggs, a l'Indienne
+       Nivernaise salad
+       German huckleberry pie
+       Coffee
+
+     DINNER
+       Oysters on half shell
+       Clam broth in cups
+       Salted almonds
+       Boiled whitefish, Golfin
+       Hollandaise potatoes
+       Salade Rejane
+       Pistache ice cream
+       Assorted cakes
+       Coffee
+
+=Picked-up codfish in cream.= Soak one pound of codfish in cold water
+over night. Cut two fresh-boiled potatoes in small squares. Put the
+codfish in cold water and boil for ten minutes, drain, and shred the
+fish in small pieces. Put in pot with the potatoes, add two cups of
+cream sauce, salt and a little Cayenne pepper, and simmer for ten
+minutes.
+
+=Poached eggs, a l'Indienne.= Lay hot poached eggs on plain boiled rice
+and cover with curry sauce.
+
+=Curry sauce.= Simmer one onion, one leek, a small piece of celery, one
+bay leaf, a branch of thyme and a little garlic in three ounces of
+butter. Then add two spoonsful of curry powder and two of flour. When
+hot add one quart of stock, one sliced apple, one sliced banana saute in
+butter, and one-half cup of Indian chutney. Boil for twenty minutes,
+strain through a fine sieve and salt to taste. This sauce is used for
+chicken, fish, oysters, lamb, veal, etc., and should be made
+respectively with chicken broth, fish broth, juice of oysters, and so
+forth.
+
+=Salade Nivernaise.= Cut in dices cooked carrots, beets and turnips.
+Place in salad bowl in separate piles with a bouquet of watercress in
+center. Season with French dressing.
+
+=Boiled whitefish, Golfin.= Boil in the same manner as codfish. Serve on
+napkin, garnished with parsley, lemon and small boiled potatoes. Serve
+sauce separate. See below.
+
+=Sauce Golfin.= White wine sauce mixed with small strips of boiled
+smoked tongue and gherkins.
+
+=Salade Rejane.= Boiled celery root and artichoke buttons, and two
+tomatoes cut in squares. Place in salad bowl in separate piles. Slice
+two pimentos and place in center. Season with French dressing.
+
+=Pistache ice cream.= Prepare a vanilla ice cream mixture. Crush
+one-quarter pound of pistachio nuts to a very fine paste, mix with a
+little orange flower water and two ounces of sugar. Infuse in the
+vanilla ice cream mixture, and strain when hot. Allow to become cold,
+color a very light green, and freeze.
+
+
+DECEMBER 20
+
+     BREAKFAST
+       Sliced bananas
+       Shredded wheat biscuit with cream
+       Dry toast
+       Tea
+
+     LUNCHEON
+       Consomme Orleans
+       Poached eggs, Diane
+       Tripe a la Creole
+       Boiled rice
+       Demi tasse
+       Coffee eclairs
+
+     DINNER
+       Potage Alexandra
+       Fish patties, Bagration
+       Veal kidney roast
+       Turnips glaces
+       Gendarmes potatoes
+       Celery root, field and beet salad
+       Bavarois au chocolat
+       Macaroons
+       Coffee
+
+=Consomme Orleans.= Boiled barley well-washed so it will not discolor
+the soup, small chicken dumplings, peas, one peeled tomato cut in very
+small squares, and some chopped chervil. Put in consomme just before
+dishing up.
+
+=Poached eggs, Diane.= Line a tartelette mould with paste and fill with
+raw white beans to support the walls, and bake in oven. Then throw out
+the beans and fill with tomatoes saute in butter, place a poached egg on
+top, cover with Hollandaise sauce, and put in hot oven for a second.
+
+=Tripe a la Creole.= Cut two pounds of boiled tripe in strips, put in
+casserole one pint of Creole sauce and boil for thirty minutes. Serve
+with boiled rice.
+
+=Potage Alexandra.= Half veloute of chicken and half cream of potatoes.
+
+=Veal kidney roast.= Secure a loin of veal with the kidneys left in,
+roll, season well and roast in the same manner as shoulder of veal.
+
+=Fish patties, Bagration.= Small pieces of sole, twelve oysters, and
+twelve Little Neck clams boiled in white wine. Drain and add six heads
+of French mushrooms sliced, one sliced truffle, and enough white wine
+sauce to make the consistency of a stew. Have the patty shells very hot,
+and fill.
+
+=Turnips glaces.= Cut the turnips in pieces four times the size of an
+almond, and put to boil in salt water. When nearly done drain, add a
+small piece of butter and put in oven until yellow. Then add one
+spoonful of meat extract and glace them.
+
+=Gendarme potatoes.= Cut the potatoes in the same shape as for French
+fried. Put in pan with piece of butter and roast in oven. When half done
+add one sliced onion and finish roasting. Sprinkle with salt and chopped
+parsley before serving.
+
+=Celery root, field and beet salad.= Boil two peeled celery roots. When
+cold slice and put in salad bowl with field salad on top, and decorate
+with sliced boiled beets. Season with French dressing.
+
+
+DECEMBER 21
+
+     BREAKFAST
+       Stewed rhubarb
+       Boiled eggs
+       Dipped toast
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Sweet-and-sour bananas
+       Consomme Massenet
+       Blood pudding
+       Mashed turnips
+       Camembert cheese
+       Crackers
+       Coffee
+
+     DINNER
+       Potage Reine Margot
+       Celery
+       Boiled salmon, sauce Riche
+       Olivette potatoes
+       Breast of chicken, Alexandra
+       Hearts of lettuce
+       Philadelphia ice cream
+       Assorted cakes
+       Coffee
+
+=Sweet-and-sour bananas.= Put six ounces of brown sugar and some pepper
+berries tied in cheese cloth, in one quart of vinegar and bring to the
+boiling point. Then add three sliced green peppers and boil for two
+minutes, add six sliced pimentos and remove the pepper berries. Peel one
+dozen bananas and put them in an earthern jar and pour the boiling
+vinegar and peppers over them. Let stand for twelve hours and serve
+cold.
+
+=Consomme Massenet.= Garnish the consomme with boiled carrots cut in
+half-moon shape, and boiled macaroni cut in pieces one-half inch long.
+Sprinkle with chopped chervil.
+
+=Blood pudding.= Made of pork blood, etc., and may be obtained from your
+butcher. Broil or fry in butter.
+
+=Potage Reine Margot.= To cream of chicken add some almonds mashed fine,
+mixed with a little cream, and strained. This is called almond milk.
+
+=Sauce Riche.= Mix a tablespoonful of anchovy paste with a pint of
+Hollandaise sauce, add one truffle, three heads of French mushrooms, and
+one dozen shrimps cut in small squares.
+
+=Breast of chicken, Alexandra.= Take the breasts of a raw roasting
+chicken, season with salt and pepper, put in saute pan with butter. Cook
+until nice and yellow, add one-half cup of cream and finish cooking.
+Place the breasts on two oval croustades filled with string beans saute.
+Add the cream gravy to a cup of Mornay sauce, with a little paprika,
+cover the breasts with this sauce and bake in oven till golden yellow.
+Serve on napkin with parsley in branches.
+
+=Vanilla Bavarois.= Boil one quart of milk with one-half of a split
+vanilla bean. Stir in gradually, until it gets creamy, six ounces of
+sugar mixed with the yolks of four eggs. Add five leaves of gelatine
+that have been washed in cold water, stirring until melted. Strain, when
+cold add one pint of rich, very stiff, whipped cream. Pour into moulds
+of fancy shape and place in ice box for about two hours. Serve with
+vanilla sauce or sweetened whipped cream flavored with vanilla.
+
+
+DECEMBER 22
+
+     BREAKFAST
+       Baked apples with cream
+       Scrambled eggs with fine herbes
+       Crescents
+       Coffee
+
+     LUNCHEON
+       Croustade Cancalaise
+       Consomme Fleury
+       Ragout a la Deutsch
+       Roquefort cheese
+       Crackers
+       Coffee
+
+     DINNER
+       Potage Faubonne
+       Medaillon of sole, St. Victor
+       Roast squab
+       Asparagus Hollandaise
+       Duchesse potatoes
+       Romaine salad
+       Pineapple water ice
+       Assorted cakes
+       Coffee
+
+=Scrambled eggs with fine herbs.= Add to the eggs some fine cut chives,
+parsley and chervil.
+
+=Croustade Cancalaise.= Drain off the juice from pickled oysters and
+fill the croustades with them. Cover with sauce Tyrolienne and garnish
+with chopped hard-boiled eggs.
+
+=Consomme Fleury.= Sliced sorrel boiled in water for a second, boiled
+rice, small asparagus tips and peas, in equal parts. Serve in consomme.
+
+=Ragout a la Deutsch.= One-half pound of sliced raw tenderloin of beef,
+and three lamb kidneys, season with salt and pepper and fry in frying
+pan with very hot butter. When done remove the meat and place in a deep
+dish. Put three chopped shallots and a green pepper cut in small dices,
+in the butter in frying pan and simmer for a minute. Drain, add two cups
+of brown gravy and one cup of saute potatoes. Mix with the meat, but do
+not allow to boil. Serve from the deep dish or casserole.
+
+=Potage Faubonne.= Make a puree of white beans and bind with the yolk of
+one egg mixed with a little cream. Serve small squares of bread fried in
+butter, separate.
+
+=Medaillon of sole, St. Victor.= Cook the fish in white wine and allow
+to become cold. Mix the stock with white wine sauce, bring to a boil and
+reduce until it becomes very thick. Strain and mix with equal parts of
+mayonnaise, whipping well so it will not turn. Let the sauce become cold
+and pour over the fish, and place in the ice box. Boil three eggs for
+seven minutes, cool, split in two crosswise, remove the yolk and fill
+with fresh caviar. Turn the eggs upside down and cover with some of the
+fish sauce, colored a delicate rose. Cut some peeled tomatoes in the
+form of strawberries, and make a vegetable salad mixed with a little
+thick mayonnaise. Make a pyramid of the salad in the middle of the dish,
+place the fillet of sole around it, and garnish with the eggs and
+tomatoes. Sprinkle with chopped parsley.
+
+
+DECEMBER 23
+
+     BREAKFAST
+       Honey in comb
+       Waffles
+       Yarmouth bloater
+       Rolls
+       Coffee
+
+     LUNCHEON
+       German pancakes
+       Chocolate
+       Whipped cream
+
+     DINNER
+       Potage Mathilda
+       Lobster croquettes, cream sauce
+       Plain potted squab chicken
+       Stewed tomatoes
+       Lettuce braise
+       Chateau potatoes
+       Cold artichokes, mustard sauce
+       Charlotte aux pommes
+       Coffee
+
+=German pancakes.= Two eggs, one-half cup of milk, one-half cup of
+flour, a pinch of salt, a little nutmeg and one teaspoonful of sugar.
+Mix well. Have a large frying pan ready with hot butter. Be sure and
+have the butter run all over the inside of the pan so the pancake will
+not stick to the sides when it rises. Pour in the batter and place in
+oven. When nearly done, powder with sugar and put back in oven to brown.
+Serve with lemon and powdered sugar.
+
+=Potage Mathilda.= Cream of cucumbers with small squares of bread fried
+in butter.
+
+=Rice Creole.= Put in sauce pan three ounces of butter, one chopped
+onion, a slice of raw ham cut in small squares, and one green pepper cut
+in small dices. Simmer until the onions are soft, then add one cup of
+washed rice, one peeled and chopped tomato, two red peppers (pimentos),
+cut in small dices, two cups of stock or bouillon, and a little salt.
+Cover and put in oven until the rice is soft. Before serving add two
+spoonsful of grated Parmesan or Swiss cheese. This rice may be used for
+stuffing green peppers, tomatoes, onions, etc.
+
+=Chicken croquettes.= Three cups of chicken hash made from white and
+dark meat, one cup of chopped fresh or canned mushrooms, and one-half
+onion chopped very fine. Simmer in butter. Then add two cups of
+Allemande or cream sauce, season with salt and Cayenne pepper. Put on
+fire and reduce until thick. Bind with the yolks of two eggs. Allow to
+become cold, and form in pyramid shape or in the shape of a large cork,
+bread, and fry in swimming fat until well colored. Serve on napkin with
+sauce separate, or around the croquettes. A chopped truffle may be added
+before simmering, if desired.
+
+=Sweetbread croquettes.= Three cups of sweetbreads parboiled and cut in
+small dices, and if desired, one chopped truffle. Simmer with chopped
+onions, and then follow recipe for chicken croquettes.
+
+=Lobster croquettes.= Three cups of lobster cut in small dices, one cup
+of canned or fresh mushrooms, and one truffle chopped fine. Simmer all
+in butter, then add one-half glass of sherry wine and cook for two
+minutes, then add two cups of cream sauce and reduce. Bind with the
+yolks of three eggs. Follow directions for chicken croquettes for
+cooking and serving.
+
+
+DECEMBER 24
+
+     BREAKFAST
+       Preserved figs with cream
+       Shirred eggs
+       Dry toast
+       Cocoa
+
+     LUNCHEON
+       Petite marmite
+       Broiled lobster
+       Roast beef
+       Cleo potatoes
+       String bean salad
+       Lemon pie
+       Coffee
+
+     DINNER
+       Potage Duchesse
+       Fillet of sole, Marguery
+       Roast lamb, mint sauce
+       Succotash
+       Broiled fresh mushrooms on toast
+       Alligator pear salad
+       Peach Tetrazzini
+       Assorted cakes
+       Coffee
+
+=Petite marmite.= Put in a vessel with cold water to cover, five pounds
+of short ribs of beef and a soup hen. Season with a spoonful of salt,
+and bring to a boil, and skim carefully so the broth will be clear. Then
+add two large carrots, three turnips, a piece of cabbage, one stalk of
+celery and four leeks, all tied in a cheese cloth; one bouquet garni,
+and a large marrow bone. When beef and fowl are well done remove, take
+off the skin and fat and cut the meat in pieces one inch square. Remove
+the bouquet garni, and cut the cabbage, carrots, turnips, celery and
+leeks in round pieces one-half inch in diameter. Put the beef, chicken
+and vegetables in another pot and strain the broth over them. Boil
+slowly for five minutes. Have your butcher saw some raw marrow bones in
+wafers as thin as paper, and add them to the soup at the last moment.
+Serve very hot in soup tureen, with a sprinkle of chopped chervil. Cut
+some crust of bread or rolls in diamond shape, bake in oven till brown,
+and serve separate. Special earthern petite marmite pots are carried at
+the large stores, and are preferable to tureens for serving.
+
+=Broiled lobster.= Cut a live lobster in two lengthwise, season with
+salt and pepper, sprinkle with olive oil, and broil on hot iron. Serve
+with maitre d'hotel sauce, garnished with lemons and parsley.
+
+=Cleo potatoes.= Cut raw potatoes in pear shapes the size of an egg,
+parboil in salt water, then put in a well-buttered pan pointed end up,
+sprinkle with melted butter and roast in oven, basting all the time till
+brown. When done, salt and serve on napkin, garnished with parsley.
+
+=String bean salad.= Put in salad bowl some cold boiled string beans,
+sprinkle with very finely-sliced chives, chopped parsley, salt and
+fresh-ground black pepper, and one-third vinegar and two-thirds olive
+oil.
+
+=Potage Duchesse.= Cream of rice with royal in strips.
+
+=Fillet of sole, Marguery.= Prepare the sole as for "au vin blanc."
+Place on top of each fillet two parboiled mussels, and two heads of
+French mushrooms, cover with sauce "au vin blanc," sprinkle with bread
+crumbs made from stale rolls, and a little butter, and bake in hot oven
+until a light yellow color.
+
+
+DECEMBER 25
+
+     BREAKFAST
+       Hothouse raspberries with cream
+       Oatmeal
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Eggs ministerielle
+       Cold assorted meats
+       Chiffonnade salad
+       Pont Neuf cake
+       Demi tasse
+
+     DINNER
+       Blue Points, mignonette
+       Bisque d'ecrevisses
+       Salted almonds.      Celery
+       Ripe California olives
+       Fillet of trout, Cafe de Paris
+       Sweetbreads braise, au jus
+       Puree de marrons
+       Roast goose, apple sauce
+       Sweet potatoes, Southern style
+       Pate de foie gras de Strasbourg
+       Lettuce salad, aux fines herbes
+       Frozen diplomate pudding
+       Assorted cakes
+       Pont l'eveque cheese      Crackers
+       Nuts and raisins      Coffee
+
+=Eggs ministerielle.= Cut sandwich bread in slices about two inches
+thick. With a round cutter about three inches in diameter cut out the
+white of the bread. With another cutter about an inch and a half in
+diameter cut out the center of the round slices, leaving a ring of
+bread. Soak these rings in thick cream for a second, put on buttered
+dish, break an egg in the center of each, salt and pepper, cover with a
+light cream sauce, sprinkle with grated cheese, and bake in oven for
+about eight minutes.
+
+=Pont Neuf potatoes.= Three times the size of regular "French" fried
+potatoes.
+
+=Sweetbreads braise au jus. (Glace).= Place in buttered saute pan one
+sliced onion, one carrot, a little parsley, a bay leaf and a clove, and
+a few pepper berries. Put three parboiled sweetbreads, which may be
+larded with fresh or salted pork if desired, on top, add one-half cup of
+bouillon, salt, and put over fire to boil. When reduced place in oven,
+add a small quantity of meat extract, and glace by basting continually
+with its own broth, until well browned. When done lay on platter and
+strain the broth over them.
+
+=Bisque d'ecrevisses.= Remove the tails of three dozen ecrevisses. Use
+two-thirds of the shells, broken up, to make the soup, and one-third for
+ecrevisse butter. Simmer in butter one onion, one carrot, a leek and a
+little celery, all cut up; with one bay leaf, some thyme and one
+spoonful of black pepper berries. Then add the broken shells, two
+spoonsful of flour, one glass of white wine, one-half glass of brandy,
+one gallon of bouillon and one cup of raw rice. Season with salt and
+Cayenne pepper, cook till rice is very soft, and strain through fine
+sieve. Bisque should be a little thicker than other cream soups. Before
+serving add two spoonsful of ecrevisse butter and stir well, then add
+the ecrevisse tails and one-half glass of Cognac.
+
+=Ecrevisse= butter. Break fine in mortar some ecrevisse (crayfish)
+shells. Put in sauce pan with one-half pound of butter, one-half onion,
+one-half carrot, a small piece of celery, one-half of a leek stalk, a
+little thyme, one bay leaf and a few pepper berries, and simmer in oven
+till butter is clarified, or clear, and all the other liquids
+evaporated. Squeeze through cheese cloth into a bowl standing in ice.
+The butter will rise to the top, and may be easily removed when cold.
+This butter is used with many sauces, soups, etc.
+
+=Lobster butter.= Use lobster shells and prepare in the same manner as
+ecrevisse butter. This butter is used for lobster sauce, Newburg dishes,
+soups, etc.
+
+
+DECEMBER 26
+
+     BREAKFAST
+       Stewed prunes
+       Boiled eggs
+       Toast
+       Tea
+
+     LUNCHEON
+       Grapefruit en supreme
+       Cold goose and ham, apple sauce
+       Romaine salad
+       Brie cheese
+       Crackers
+       Coffee
+
+     DINNER
+       Potage bonne femme
+       Roast ruddy duck
+       Fried hominy and currant jelly
+       Cold asparagus, mustard sauce
+       Baba au rhum
+       Coffee
+
+=Potage bonne femme.= Puree of white beans with Julienne of vegetables.
+
+=Fillet of sole, Florentine.= Put the fillet of one sole in a buttered
+pan, salt, add one-half glass of water mixed with white wine, and boil
+until done. In the center of a buttered platter put a cup of puree of
+spinach and place the boiled fillet on top, cover with Mornay sauce,
+with grated cheese and small bits of butter on top of the sauce. Bake in
+oven until brown.
+
+=Roast ruddy duck.= Roast for twelve minutes, in the same manner as teal
+duck.
+
+=Baba au rhum.= One-half pound of flour, one ounce of yeast, three
+ounces of butter, two ounces of sugar, two ounces of currants and the
+rind and juice of one lemon. Dissolve the yeast in one cup of warm milk
+and make a soft sponge with half of the flour, cover and let rise in a
+warm place. Work the sugar and the butter together until creamy, add the
+eggs and lemon and the rest of the flour. When the sponge has risen to
+twice its original size mix with the batter; at the same time adding the
+currants. Fill baba moulds half full and let raise until nearly to the
+edge of the moulds. Bake in a rather hot oven. When done soak well in a
+syrup made with one pint of water, one pound of sugar, one gill of rum
+and the juice of a lemon. Pour some of the sauce over the babas when
+serving.
+
+=Savarin au kirsch.= Make a dough the same as for baba au rhum, but omit
+the currants. Fill a round crown-shaped savarin mould half full, allow
+to raise, and bake. Soak in a syrup made of one pint of water, one pound
+of sugar, and one gill of kirschwasser. Serve warm.
+
+=Savarin Chantilly.= Same as savarin au kirsch, but decorated with
+whipped cream, and served cold.
+
+=Savarin Montmorency.= Like savarin au kirsch, but serve hot with stewed
+stoned cherries as sauce.
+
+=Savarin mirabelle.= Same as savarin au kirsch, but serve hot with
+stewed stoned mirabelles.
+
+
+DECEMBER 27
+
+     BREAKFAST
+       Preserved figs
+       Ham and eggs
+       Toasted corn muffins
+       Coffee
+
+     LUNCHEON
+       Consomme in cups
+       Ripe olives
+       Panfish saute, meuniere
+       Stewed tripe, Blanchard
+       Savarin au kirsch      Coffee
+
+     DINNER
+       Potage Flamande
+       Frogs' legs, saute a sec
+       Roast sirloin of beef, Porte Maillot
+       Lettuce braise
+       Chateau potatoes
+       Endive salad
+       Biscuit glace
+       Assorted cakes
+       Coffee
+
+=Stewed tripe, Blanchard.= Simmer a chopped onion in three ounces of
+butter, add one pint of bouillon, or stock, or chicken broth, one
+spoonful of flour, one pound of tripe cut in strips, one cupful of raw
+round potatoes cut out with a small-size "Parisian" spoon, one bouquet
+garni and one gill of white wine. Cover and cook for one hour, or until
+potatoes are very soft. Before serving remove bouquet garni and sprinkle
+with fresh-chopped parsley.
+
+=Potage Flamande.= Potato soup mixed with brunoise.
+
+=Frogs' legs, saute a sec.= To have the best flavor frogs should be
+killed just before cooking. Remove the skins and cut off the hind legs,
+salt and pepper them and roll in flour. Saute one dozen frogs' legs in
+three ounces of hot butter in a frying pan, for a few minutes over a
+good fire. Then add a chopped shallot and let simmer for a few minutes.
+The legs should then be crisp. Serve on a platter with chopped parsley
+and lemon.
+
+=Roast sirloin of beef, Porte Maillot.= Roast the sirloin, serve with
+sauce Madere, garnish with small French carrots, celery braise, lettuce
+braise and chateau potatoes.
+
+=Lettuce braise.= Wash four heads of large romaine lettuce in cold
+water, parboil in salt water, cool, and squeeze dry with the hands. Cut
+each head in four lengthwise, remove the stem, season with salt and
+pepper, and fold so both ends come together. Place a piece of pigskin in
+the bottom of a buttered pan, put the lettuce on top, and add a sliced
+onion, one carrot and a bay leaf. Cover with buttered manilla paper and
+allow to simmer for a while. Then add one cup of stock, put in oven and
+cook until soft. Used for garnishing entrees, etc.
+
+=Biscuit glace.= Put in double boiler eight yolks of eggs, one-half
+pound of sugar, and one-half of a split vanilla bean. Cook until it
+thickens, stirring continually. Then remove from the fire and beat with
+an egg whip until cold and very light. Remove the vanilla bean, add one
+quart of whipped cream and mix lightly. Put in fancy paper cases or
+fancy moulds, and freeze. Before serving decorate the tops with whipped
+cream, or any kind of ice cream or water ice.
+
+=Biscuit glace, St. Francis.= Fill some oblong paper cases with biscuit
+glace foundation, put in ice box to freeze, decorate the tops with
+pistachio and strawberry ice cream before serving.
+
+=Biscuit glace= of strawberry, raspberry, coffee, pistachio, chocolate,
+apple, mapleine, pineapple, kirsch, peppermint, etc. Same as Biscuit
+Glace, but decorate with the desired ice cream or water ice before
+serving.
+
+
+DECEMBER 28
+
+     BREAKFAST
+       Broiled Finnan haddie
+       Baked potatoes
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape of sardines
+       Boston baked beans
+       Brown bread
+       Coffee
+
+     DINNER
+       Seapuit oysters
+       Cream of rice
+       Salted pecans
+       Fillet of flounder, Cafe Riche
+       Spring lamb tenderloin, Thomas
+       Roast chicken, au jus
+       Hearts of romaine, egg dressing
+       Strawberry parfait
+       Macaroons
+       Coffee
+
+=Broiled Finnan haddie.= (Smoked haddock). Remove the bones, roll in oil
+and put on iron to broil. When done on both sides place on platter,
+cover with maitre d'hotel sauce or plain melted butter, garnish with
+parsley in branches and quartered lemons.
+
+=Cream of rice.= Melt in sauce pan two ounces of butter, add one-quarter
+pound of rice flour, and when hot, one and one-half pints of chicken
+broth. Boil for ten minutes and strain. Season with salt and Cayenne
+pepper, and add one-half pint of hot cream and a small piece of butter
+before serving.
+
+=Salted Pecans.= Roast one-half pound of shelled pecans to a light brown
+color, wet with a solution of water and a little gum Arabic, or the
+white of an egg, while they are still hot, and then dust over with one
+spoonful of fine table salt and stir until dry.
+
+=Salted English walnuts.= Follow directions for pecans.
+
+=Fillet of flounder, Cafe Riche.= Put the fillets in a buttered pan,
+cover with white wine, and boil. When done place on platter, pour
+Genoise sauce with the addition of a spoonful of beef extract, over the
+fish.
+
+=Spring lamb tenderloin, Thomas.= Broil the tenderloin and dish up on
+buttered toast, and cover with sauce Colbert. Garnish on one side with
+small boiled potatoes covered with cream sauce, and flageolet beans on
+the other.
+
+=Flageolet beans.= These are French beans and can be obtained in cans.
+Put on the fire in salt water, bring to the boiling point, and drain.
+Add sweet butter, salt and pepper, mix well and serve immediately.
+
+=Egg dressing, for salads.= Chop two hard-boiled eggs, and put in salad
+bowl with one-half teaspoonful of French mustard, one pinch of salt,
+some fresh-ground pepper, a little chopped parsley, a little chervil,
+two spoonsful of vinegar and four of olive oil. Mix well.
+
+=Strawberry parfait.= With one quart of strawberry ice cream mix one
+pint of sweet whipped cream. Put in moulds or glasses and serve with
+whipped cream on top.
+
+=Parfaits.= Pistachio, vanilla, chocolate, peach and cafe, all prepared
+the same as strawberry.
+
+=Neapolitan parfait.= Put in mould or glass, three kinds of parfaits, as
+strawberry, vanilla and pistachio. Allow to become very hard in ice box,
+and serve whipped cream on top.
+
+=Wilson parfait.= Peach parfait with the addition of some chopped peeled
+peaches. Serve with whipped cream and a crystallized violet on top.
+
+
+DECEMBER 29
+
+     BREAKFAST
+       Baked apples
+       Oatmeal with cream
+       Rolls
+       Coffee
+
+     LUNCHEON
+       Canape Monte Carlo
+       Poached eggs, Persanne
+       Tosca salad
+       French pastry
+       Coffee
+
+     DINNER
+       Consomme Madrilene
+       Ripe California olives
+       Boiled salmon, sauce Anglaise
+       Ragout fin
+       Stanislaus salad
+       Cream cheese with Bar le Duc
+       Crackers
+       Coffee
+
+=Canape Monte Carlo.= Puree of foie gras lightly mixed with a little
+stiff mayonnaise and spread on thin toast. Garnish around the edge with
+chopped yolks of hard-boiled eggs, and serve on napkins with parsley in
+branches.
+
+=Eggs Persanne.= Place hot poached eggs on a round toast, cover with
+tomato sauce and sprinkle with fine chopped ham and parsley.
+
+=Tosca salad.= Cut in fine strips about one inch long some boiled ham,
+tongue, cooked potatoes and buttons of artichokes. Arrange in salad bowl
+with some asparagus tips in the center, garnish with the chopped yolks
+and whites of hard-boiled eggs, separate; and serve with French
+dressing.
+
+=Consomme Madrilene.= Slice a handful of sorrel and cook for five
+minutes in consomme. Add vermicelli and one tomato cut in small dices.
+Serve grated cheese separate.
+
+=Boiled salmon, sauce Anglaise.= Cook the salmon in the same manner as
+for Hollandaise. For sauce Anglaise use one pint of Hollandaise sauce,
+mixed with two chopped hard-boiled eggs, sliced chives, chopped parsley
+and chervil. Serve separate.
+
+=Stanislaus salad.= Remove the inside leaves of a whole head of lettuce,
+leaving a green bowl. Put in bottom, celery cut in long strips, with
+slices of grapefruit and seedless grapes cut in half, on top. Sprinkle
+with chopped walnuts. Serve with French dressing.
+
+=Ragout fin.= Slice some parboiled tender sweetbreads, chickens' livers,
+chickens' combs, chickens' kidneys and truffles, and saute in butter,
+cooking each separately. Then put all in one pan, add a half glass of
+good sherry, boil for one minute, add a half pint of brown gravy, simmer
+for a few minutes, and serve with chopped chervil on top. Chickens'
+combs and kidneys come in bottles from France. If you wish you may cut
+the tips from raw rooster combs, put in boiling water for a minute, when
+they can be rubbed with salt to remove the skin. Then soak in cold water
+to cause the blood to run out, and boil in salt water till soft.
+
+=Cream cheese with Bar le Duc.= Mix some cream cheese with a little
+whipped cream and spread on plate in the shape of a ring. Put some red
+Bar le Duc jelly in center. Serve toasted crackers separate.
+
+
+DECEMBER 30
+
+     BREAKFAST
+       Grapefruit
+       Pork sausages      Apple sauce
+       Wheat cakes      Coffee
+
+     LUNCHEON
+       Plain consomme in cups
+       Fried fillet of sole, remoulade
+       Brie cheese and crackers      Coffee
+
+     DINNER
+       Potage Jackson      Crab meat Monza
+       Chicken dumplings, sauce Allemande
+       Braised beef a la mode      Peas a la Francais
+       Duchesse potatoes
+       Pineapple biscuit glace
+       Assorted cakes      Coffee
+
+=Fried fillet of sole.= Clean and trim the fillets, season with salt and
+pepper, roll in flour, then in beaten eggs, then in bread crumbs, and
+fry in swimming hot lard for five minutes. Remove and serve on napkin
+with quartered lemons and fried parsley. Sauce separate.
+
+=Remoulade sauce.= Take a handful of spinach, one of watercress and one
+of parsley and mash fine in a mortar. Put in a cloth and press out the
+juice. Mix the juice with a pint and a half of mayonnaise, add four
+chopped gherkins and some sliced chives.
+
+=Crab meat, Monza.= Wash carefully one pound of fresh mushrooms, and cut
+each one in four. Put in saute pan with two ounces of butter and simmer
+for thirty minutes. When the mushrooms are soft add the meat of one crab
+cooked in cream. Before serving add one gill of dry sherry wine.
+
+=Crab meat in cream.= Remove the meat from the shell of a boiled crab.
+In a sauce pan put a piece of butter the size of an egg, and place on
+stove. When warm add two spoonsful of flour and allow to become hot,
+then add one pint of boiling milk and one-fourth of a pint of hot cream.
+Stir well and boil for ten minutes. Season with salt and Cayenne pepper,
+then add the crab meat and serve in deep dish. Serve dry toast separate.
+
+=Chicken dumplings.= (Quenelles de volaille). Take the breast of a raw
+fowl and trim carefully away the fat, using the white meat only. Chop
+very fine and pass through a fine sieve, place in a bowl on ice, season
+with salt and Cayenne pepper, and with a wooden spoon stir in little by
+little some very thick cream (not whipped), which has been kept on ice.
+Add the cream until you have nearly double the amount of force meat.
+Have two teaspoons in cold water. Take one and fill with the force meat,
+make a little hole in the middle and fill with goose liver puree and
+close up. Remove the dumpling from the first spoon with the other one
+and place on a buttered pan, and continue. When enough are formed cover
+with stock and bring to the boiling point, then set off the fire and let
+stand for ten minutes on the back of the range. The force meat may be
+used for small dumplings without the puree of goose liver; or some other
+filling may be used. Make them small for garnishing consomme, vol au
+vent, patties, financiere, tortue, etc. The force meat is also used to
+make timbales of chicken.
+
+=Sauce Allemande.= Cut up three pounds of veal bones, put in vessel with
+two gallons of water, bring to a boil and skim. Add one onion, a carrot,
+a little celery and leek, some pepper berries, two cloves, a sprig of
+thyme and some salt. Boil for two hours and strain. Put in sauce pan
+three ounces of butter, when hot add two ounces of flour and heat again.
+Then add a pint and a half of the broth, boil for ten minutes, season
+and strain. This is the foundation of many fancy sauces.
+
+=Potage Jackson.= Potato soup with small pieces of macaroni added.
+
+
+DECEMBER 31
+
+     BREAKFAST
+       Raw apples
+       Rolled oats with cream
+       Buttered toast
+       Cocoa with whipped cream
+
+     LUNCHEON
+       Poached eggs, Zingara
+       Calf's head, vinaigrette
+       Boiled potatoes
+       Lemon pie
+       Coffee
+
+     DINNER
+       Toke Point oysters
+       Potage Americaine
+       Fillet of sole, Valeska
+       Saddle of lamb, international
+       Chiffonnade salad
+       Coffee ice cream
+       Alsatian wafers
+       Demi tasse
+
+=Poached eggs, Zingara.= Poached eggs on toast. Cover with tomato sauce
+and small strips of tongue.
+
+=Potage Americaine.= Put in a pot one onion, one leek, and a little
+celery, and simmer in three ounces of butter until soft. Then add two
+spoonsful of flour and simmer again. Now add one peeled and cut up
+squash, a bouquet garni and two quarts of stock, and boil till well
+done. Remove the bouquet garni and strain the remainder through a fine
+sieve. Season with salt and pepper. Before serving add one cup of cream
+and two cups of plain boiled rice.
+
+=Fillet of sole, Valeska.= This is stuffed fillet of sole with a slice
+of lobster and a slice of truffle on top, and cooked in white wine.
+Reduce broth and add Hollandaise sauce, and stir in a spoonful of
+ecrevisse butter to give a pink color.
+
+=Saddle of lamb, international.= Put saddle of lamb in a roasting pan
+with one carrot, an onion, a piece of celery, a few pepper berries and
+some parsley in branches. Season the saddle with salt and pepper,
+rubbing in well. Spread some butter over the top and roast in oven,
+basting continually so it will not become dry. Cook for forty minutes,
+then take saddle from the pan, remove the fat and add to the gravy a
+spoonful of flour and a cup of stock or hot water, salt, cook for five
+minutes and strain. Before serving add one-half gill of sherry wine. For
+international garnishing use a bouquet each of puree of peas, mashed
+potatoes and puree of chestnuts.
+
+=Coffee ice cream.= Add to vanilla ice cream before freezing one pint of
+strong coffee and one-quarter pound of sugar.
+
+=Calf's head, plain.= Cut the flesh, tongue and brains from the skull
+and put in cold water for six hours. Put the brains aside. (See index
+for calf's brains.) Put the rest of the meat on the fire in water with a
+handful of salt, bring to a boil and allow to cool. Then cut in square
+pieces, leaving the tongue whole. Put the cut-up pieces in a pot, cover
+with water, add one handful of salt, a carrot, an onion, a spoonful of
+black pepper berries, one bouquet garni and a lemon cut in two. Boil
+till well done. If not to be used right away put in earthen jar and
+strain the broth over it.
+
+=Vinaigrette sauce.= Chop fine one small sour pickle and add salt, some
+fresh-ground black pepper, one spoonful of vinegar, two spoonsful of
+olive oil, some sliced chives, chopped parsley and chervil. If desired,
+add one chopped shallot and a spoonful of chopped capers.
+
+
+
+
+Selections from The Hotel St. Francis Menu Files
+
+
+_Hotel St. Francis, Oriental Dinner_, May 15 1917:
+
+     Fruit Salad, Oriental
+     Cream of Chicken, Sam Yong
+     Mixed Chinese Nuts
+     Halibut, Veronica
+     Chop Suey
+     Roast Duckling, Apple Sauce
+     Noodles
+     Cold Artichoke
+     Mikados Glacee
+     Mignardises
+     Demi Tasse
+
+
+_Hotel St. Francis, Californian Dinner_, March 31, 1917:
+
+     California Oysters
+     Clear Green Turtle, Sherry
+     Salted Almonds
+     Sand Dabs, Meuniere
+     Sweetbreads braise, with Peas
+     Broiled San Francisco Jumbo Squab
+     Chateau Potatoes
+     Cold Fresh Asparagus, Mustard Sauce
+     Cafe Parfait
+     Assorted Cakes
+     Demi Tasse
+
+
+_French Dinner_, March 15, 1917:
+
+     Coeur de Palmier, Victor
+     Creme de Volaille, a la Reine
+     Amandes Salees
+     Truite de Riviere, Meuniere
+     Pommes Parisienne
+     Pigeonneau au Cresson
+     Petits Pois Etuves
+     Salade de Saison
+     Pudding Diplomate Glace
+     Petits Fours
+     Demi Tasse
+
+
+_To meet Mr. Masaya Suzuki, director of The Sumitomo Bank, Limited, and
+director-in-chief of The Sumitomo General Head Office. Mr. Seiichi Koh,
+host_, April 10, 1919:
+
+     Canape Favorite
+     Toke Point Oysters
+     Green Turtle Soup
+     Almonds      Celery      Olives
+     Seafood, Mariniere
+     Noisette of Spring Lamb, Colbert
+     Sherbet Fleur de Palma
+     Sweetbreads Conte de Nassau
+     Breast of Chicken, St. Francis
+     Potatoes Clarence
+     Heart of Lettuce, Fines Herbes
+     Biscuit Emaline
+     Friandises
+     Coffee
+
+     _Amontillado Sherry_
+     _Pommery Greno_
+     _Liqueurs_
+
+
+_Hotel St. Francis, Mexican Dinner_, May 23, 1917:
+
+     Ecrevisses, Gourmet (Cold)
+     Abalone Chowder
+     Salted Jordan Almonds
+     Boiled Striped Bass, Hollandaise
+     Potatoes Nature
+     Pilaff Mexicaine
+     Roast Imperial Squab
+     Asparagus Tips
+     Salade de Saison
+     Fancy Ice Cream
+     Wafers
+     Demi Tasse
+
+
+_Hotel St. Francis, Italian Dinner_, April 27, 1917:
+
+     Hors d'Oeuvres, Italienne
+     Bisque d'Ecrevisses
+     Salted Almonds
+     Shad au Gratin, Piedmontaise
+     Macaroni, Caruso
+     Stuffed Imperial Squab
+     Potatoes, Tetrazzini
+     Cold Artichoke
+     Tutti Frutti
+     Friandises
+     Bonbon Italien
+     Demi Tasse
+
+
+_Hotel St. Francis, Southern Dinner_, May 28, 1917:
+
+     Pickled Oysters, New Orleans
+     Giblet Soup, with Barley
+     Salted Nuts
+     Boiled Salmon, Genoise
+     Vol au Vent, Toulouse
+     Roast Squab
+     Potatoes Sybil
+     Cold Asparagus
+     Coupe Carolina
+     Assorted Cakes
+     Demi Tasse
+
+
+_Patek-Newman wedding_, August 24, 1915:
+
+     Fresh caviar
+     Toke Points
+     Essence of Chicken
+     Celery      Olives      Salted Nuts
+     Frogs' Legs, Newman
+     Noisettes of Lamb, Colbert
+     Peas Etuve
+     Champagne Punch
+     Breast of Duckling
+     Pommes a la Reine
+     Salad Veronica
+     Fancy Ice Cream
+     Cakes
+     Coffee
+
+
+_Mr. Raphael Weill_, May 23, 1915:
+
+     California Oysters on Half Shell
+     Salmon Belly, Bechamel
+     White Corn Bread, sliced
+     Saddle of Lamb
+     Chicory Salad
+     Asparagus, Sauce Mousseline
+     Hot Waffles
+     Cafe au Lait
+
+
+_Chi Psi Fraternity_, August 28, 1915:
+
+     Toke Points
+     Clear Bortsch
+     Salted Almonds      Celery      Olives
+     Lobster Newburgh
+     Vol au Vent, Financiere
+     Chateaubriand, Colbert
+     Peas a la Francaise
+     Pommes Chateau
+     Champagne Punch
+     Breast of Squab
+     Salad de Saison
+     Fancy Ice Cream
+     Cakes
+
+
+_Hayashi Banquet_, March 24, 1916:
+
+     California Oysters on Half Shell
+     Potage Lemardelais
+     Salted Walnuts      Olives      Celery
+     Mountain Trout, Meuniere
+     Pommes Maitre d'Hotel
+     Noisette of Baby Lamb, Perigord
+     Croustade St. Germain
+     Sorbet Doi
+     Roast Guinea Hen
+     Lettuce and Tomato Salad
+     Glace Madeleine
+     Mignardises
+     Coffee
+
+
+_Mr. A. Johnston, dinner to Charles Schwab_, May 9, 1915:
+
+     Crab Cocktail, Moscovite
+     Chicken Gumbo, Princess
+     Almonds      Olives
+     Sweetbreads, Eugenie
+     Roast Guinea Hen
+     Grilled Sweet Potato
+     Artichokes, French Dressing
+     Fancy Ice Cream
+     Assorted Cakes
+     Coffee
+
+
+_Mr. James Woods, dinner to Mr. Boomer of New York_, May 13, 1915:
+
+     Hors d'Oeuvres
+     Beef Tea en Tasse Diable
+     Olives      Almonds
+     Huitres
+     Vol au Vent of Chicken
+     Saddle of Lamb
+     Potatoes Reine
+     Chicory
+     Asparagus, Hollandaise Sauce
+     Bavarois
+     Cakes
+     Coffee
+
+
+_Knights of the Royal Arch_, May 20, 1915:
+
+     Toke Points
+     Cream of Celery
+     Olives      Almonds
+     Striped Bass, Joinville
+     Tournedos Forestiere
+     Pommes Rissole
+     Peas Etuve
+     Champagne Punch
+     Roast Squab Chicken
+     Salad de Saison
+     Fancy Ice Cream
+     Cakes
+     Coffee
+
+
+_Mrs. Neustadter_, February 14, 1916:
+
+     California and Toke Points
+     Consomme de Volaille, Royal
+     Almonds      Olives
+     Frogs a la Michels
+     Asparagus, Hollandaise
+     Chicken Poele
+     Brandied Peaches
+     Pommes Fondantes
+     Goose Liver Saute
+     Lettuce, French Dressing
+     Fancy Ice Cream
+     Assorted Cakes
+     Coffee
+
+
+_Real Estate Banquet_, February 5, 1916:
+
+     Toke Points
+     Mongol
+     English Walnuts      Olives      Celery
+     Fillet of Bass, Joinville
+     Sweetbread Cutlets, Virginia
+     Peas
+     Roast Squab
+     Potatoes Chateau
+     Salad de Saison
+     Fancy Ice Cream
+     Assorted Cakes
+     Coffee
+
+
+_Mr. L. J. Scroffy_, February 4, 1916:
+
+     Fresh Caviar
+     Celery      Olives      Almonds
+     Terrapin Maryland
+     Wild Rice
+     Virginia Ham Glace, Ferrari
+     Faison Truffles
+     Salad de Saison
+     Pudding Glace, Diplomate
+     Mignardises
+     Coffee
+
+
+_Mrs. J. C. Cowdin_, January 27, 1916:
+
+     Canape de Caviar Frais
+     Huitres de Californie
+     Bortsch Clair en Tasse
+     Celeri      Olives Mures      Amandes Salees
+     Poitrine de Faisan aux Figues
+     Pommes a la Reine
+     Petits Pois a la Francaise
+     Foie d'Oie a la Gelee
+     Salad de Laitue
+     Coupe St. Jacques
+     Mignardises
+     Demi Tasse
+
+
+_Mrs. Samuel Rissinger_, January 5, 1916:
+
+     Hors d'Oeuvres Russe
+     Potage Lord Mayor
+     Almonds      Olives      Celery
+     Frogs, Michels
+     Breast of Pheasant, Rossini
+     Figs au Madere
+     Fresh Asparagus, Hollandaise
+     Salad Veronica
+     Apple Charlotte
+     Ice Cream Pralinee
+     Cakes
+     Coffee
+
+
+_Bagmen of Bagdad_, December 30, 1915:
+
+     Toke Points
+     Green Turtle Soup
+     Celery      Olives      Almonds
+     Terrapin Maryland
+     Noisette of Lamb, Colbert
+     Haricot Panachee
+     Potatoes Rissolee
+     Champagne Punch
+     Breast of Duck, Currant Jelly
+     Fried Hominy
+     Cold Asparagus, Mustard Sauce
+     Pudding Glace
+     Assorted Cakes
+     Coffee
+
+
+_Mr. Horace Hill_, December 22, 1915:
+
+     California Oysters on Half Shell, Mignonnette
+     Chicken Gumbo, Princess
+     Celery      Olives      Almonds
+     Vol au Vent of Crab Meat, Monza
+     Saddle of Spring Lamb
+     Puree of Chestnut
+     Peas a la Francaise
+     Aspic de Foie Gras, Romaine
+     Orange Souffle Glace
+     Assorted Cakes
+     Demi Tasse
+
+
+_Mrs. Jules Levy_, January 10, 1917:
+
+     Toke Points
+     Petite Marmite with Marrow Dumplings
+     Cheese Straws
+     Frogs, Neptune
+     Breast of Duckling a l'Orange
+     Potatoes Fondantes
+     Sweet and Sour String Beans
+     Fresh Asparagus, Hollandaise
+     Foie d'Oie aux Truffes
+     Lettuce Salad
+     Omelette Souffle aux fraises
+     Demi Tasse
+
+
+_Mr. Otto Irving Wise_, December 27, 1916:
+
+     Queux d'Ecrevisse, Moscovite
+     Broth in Cups
+     Celery      Olives      Almonds
+     Frogs Mariniere
+     Boneless Squab Guinea Hen
+     Pommes a la Reine
+     Artichoke Bottom, Hollandaise
+     Mousse de Foie Gras, Virginie
+     Lettuce Salad, French Dressing
+     Pudding Diplomate
+     Fancy Cakes
+     Coffee
+
+
+_Mr. L. A. Schwabacher_, December 2, 1916:
+
+     Canape de Caviar
+     Queux d'Ecrevisse, Moscovite
+     Broth in Cups au Cerfeuil
+     Celery      Olives      Almonds
+     Frogs' Legs a la Schwabacher
+     Ris de Veau Braise
+     Truffes de Perigord en Serviette
+     Boneless Squab Guinea Hen, Farcis
+     Pommes a la Reine
+     Asperges Nouvelles, Hollandaise
+     Mousse de Foie Gras, Virginie
+     Salad de Laitue
+     Pudding Diplomate
+     Mignardises
+     Demi Tasse
+
+
+_Mr. Colum_, June 28, 1919:
+
+     Canape Caviar with Cocktail
+     Toke Points
+     Green Turtle Soup
+     Almonds      Olives
+     Lobster Newburg
+     Ham Glace, Champagne Sauce
+     Timbale of Spinach
+     Iowa Corn Bread
+     Vol au Vent Toulouse
+     Kirsch Punch
+     Guinea Hen
+     Potatoes Chateau
+     Salad
+     Ice Cream      Cakes
+     Coffee
+
+
+_Mrs. J. Ehrman, Supper_, October 27, 1915:
+
+     Oysters on Half Shell
+     Frogs in Rings
+     Broiled Squab on Toast
+     Shoestring Potatoes
+     Lettuce Salad
+     Chocolate Parfait
+     Strawberry Water Ice
+     Assorted Cakes
+     Coffee
+
+
+_Mr. Charles Schwab_, May 15, 1915:
+
+     Supreme Frascate
+     Potage Lemardelais, Passe
+     Almonds      Olives
+     Fillet of Trout, Cafe de Paris
+     Breast of Chicken, Colbert
+     Peas a la Francaise
+     Artichokes, Hollandaise Sauce
+     Terrine de Foie Gras
+     Lettuce aux Cerfeuil
+     Bavarois aux Fraise and Framboise
+     Assorted Cakes
+     Coffee
+
+
+_Pacific Musical Club, Supper_, February 23, 1916:
+
+     Toke Points
+     Salted Almonds
+     Broiled Squab
+     Sybil Potatoes
+     Salad de Saison
+     Ice Cream, Mozart
+     Fancy Cakes
+     Coffee
+
+
+_St. Ignatius University_, November 9, 1916:
+
+     Blue Points
+     Clear Turtle
+     Almonds      Celery      Olives
+     Sole Normande
+     Filet Mignon, Sauce Madere
+     Haricots Panaches
+     Potatoes Noisette
+     Champagne Punch
+     Roast Squab Chicken
+     Salad de Saison
+     Glace Madeleine
+     Fancy Cakes
+     Coffee
+
+
+_Mr. T. F. Baxter, Supper_, November 20, 1916:
+
+     California Oysters on Half Shell, Mignonnette
+     Crab Meat, Monza
+     Breast of Squab, Colbert
+     Lettuce Salad
+     Fancy Ice Cream
+     Assorted Cakes
+     Coffee
+
+
+_First Subscription Ball, Mrs. S. S. Martin, Supper_, December 22, 1915:
+
+     Scrambled Eggs
+     Bacon
+     Sausages
+     Toast Melba
+     Coffee
+
+
+_Mr. Ercole Canessa, Luncheon_, May 29, 1915:
+
+     Hors d'Oeuvres
+     Salted Almonds
+     Fillet of Sand Dabs, Victor, Tartar Sauce
+     Breast of Chicken, Colbert
+     Peas      Souffle Potato
+     Souffle Chocolat
+     Sauce Vanilla
+     Demi Tasse
+
+
+_Prudential Insurance Company of America, Luncheon_, February 15, 1916:
+
+     Canape of Anchovies
+     Potage Lambale
+     Olives
+     Lobster Newburgh
+     Loin of Lamb, Zahler
+     Salad de Saison
+     Hot Mince Pie
+     Black Coffee
+
+
+_Mrs. A. Welch, Luncheon_, February 16, 1916:
+
+     Fruit Cocktail in Coupe
+     Chicken Broth in Cups
+     Almonds
+     Fillet of Sole, Tartare
+     Broiled Squab
+     Pommes Chateau
+     Cold Asparagus, Mustard Sauce
+     Fancy Ice Cream
+     Cakes Caroline
+     Coffee
+
+
+_Dr. Hugo Lieber_, May 18, 1915:
+
+     California Oysters
+     Strained Gumbo
+     Olives      Almonds
+     Fillet of Sole, Florentine
+     Breast of Chicken, Colbert
+     Pomme Foudaietes
+     Lettuce
+     Asparagus, Hollandaise Sauce
+     Ice Cream      Cakes
+     Coffee
+
+
+_Mrs. Hiram Johnson_, July 22, 1915:
+
+     Cantaloupe Moscovite
+     Beef Tea in Cups
+     Salted Almonds
+     Fillet of Trout, Cafe de Paris
+     Breast of Chicken with Truffles
+     Potatoes Noisettes
+     Hearts of Lettuce
+     Biscuit Glace, St. Francis
+     Friandises
+     Demi Tasse
+
+
+_National Association of Professional Baseball_, November 10, 1915:
+
+     Toke Points
+     Cream a la Reine
+     Celery      Olives      Almonds
+     Fillet of Sole, Joinville
+     Chicken Croquettes with Peas
+     Roman Punch
+     Imperial Squab
+     Salad de Saison
+     Fancy Ice Cream
+     Fancy Cakes
+     Coffee
+
+
+_Inland Iron Company_, May 27, 1915:
+
+     Crab Cocktail, Moscovite
+     Clear Bortsch in Cups
+     Salted Almonds      Ripe Olives
+     Sand Dabs, Meuniere
+     Sweetbread Cutlets, St. Germain
+     Chateaubriand, Sauce Madere
+     Artichokes
+     Pommes Fondantes
+     Sorbet au Champagne
+     Roast Imperial Squab
+     Salad de Saison
+     Ice Cream
+     Mignardises
+     Coffee
+
+
+_Prudential Insurance Company_, May 24, 1919:
+
+     Cherry Stone
+     Clear Green Turtle
+     Salted Almonds      Ripe Olives
+     Aiguillette of Sole, Marjory
+     Filet Mignon with Fresh Mushrooms
+     Flageolet aux Fines Herbes
+     Potato Chateau
+     Orange Sherbet
+     Roast Imperial Squab
+     Chiffonade Salad
+     Fancy Ice Cream
+     Assorted Cakes
+     Coffee
+
+
+_Mr. Henry T. Scott_, May 19, 1915:
+
+     Bouchees Fui with Cocktail
+     Fresh Caviar
+     California Oyster Soup
+     Almonds      Olives
+     Sand Dabs, Saute, Meuniere
+     Pommes Parisienne, Persillade
+     Breast of Duck
+     New String Beans
+     Chicory and Escarole Salad
+     Mousse of Fresh Strawberries
+     Assorted Cakes
+     Coffee
+
+
+_Dinner in honor of Baron S. Goto, given by Consul General T. Ohta_:
+
+     Grapefruit and Orange au Marasquin
+     Potage Lemardelais
+     Salted Pecans      Ripe Olives
+     Bass Under Glass with Fresh Mushrooms
+     Noisette of Baby Lamb, Colbert
+     String Beans
+     Sorbet Mikado
+     Breast of Chicken, Lucullus
+     Potatoes Julienne
+     Cold Fresh Asparagus, Mustard Sauce
+     Fancy Ice Cream
+     Friandises
+     Demi Tasse
+     _White Wine_      _Red Wine_
+     _Champagne_
+     _White Creme de Menthe_
+     _Cognac_
+     _Cigarettes_
+     _Cigars_
+
+
+_Mr. Raphael Weill_, May 13, 1915:
+
+     California Oysters on Half Shell
+     Brandade
+     Saddle of Lamb
+     Petits Pois a la Francaise
+     Chicory
+     Blanc Mange
+     Petits Fours
+     Coffee
+
+
+_Mrs. George Marye_, July 20, 1915:
+
+     Grapefruit Supreme
+     Salted Almonds and Pecans
+     Fillet of Sand Dabs, Mornay
+     Noisettes of Lamb, Sauce Diable
+     Corn
+     Boneless Squab, Stuffed
+     Hearts of Lettuce, Russian Dressing
+     Fresh Peach Ice Cream
+     Assorted Cakes
+     Coffee
+
+
+_Mrs. H. Sinsheimer_, October 27, 1915:
+
+     Toke and California Oysters
+     Einlauf Suppe
+     Almonds
+     Frogs Raphael, Weill
+     Eingedampfte Chicken
+     French Fried Potatoes
+     String Beans au Beurre
+     Bottoms of Artichokes, Lettuce Victor
+     Orange Souffle Glace St. Francis
+     Fancy Cakes
+     Coffee
+
+
+_Retail Dry Goods Association_, October 10, 1916:
+
+     Blue Points
+     Potage Lord Mayor
+     Celery      Olives      Almonds
+     Fillet of Sole, Bagration
+     Tournedos Forestiere
+     Potatoes Noisette
+     Peas Etuve
+     Champagne Punch
+     Roast Squab Chicken
+     Salade de Saison
+     Frozen Diplomate Pudding
+     Fancy Cakes
+     Coffee
+
+
+_Golden Gate Thoroughbred Breeders' Association_, September 19, 1915:
+
+     Toke Points
+     Clear Turtle
+     Celery      Olives      Almonds
+     Aiguillette of Sole, Marguery
+     Vol au Vent Vaupaliere
+     Filet Mignon Madere
+     Peas a la Francaise
+     Champagne Punch
+     Breast of Squab
+     Potatoes Noisettes
+     Salade de Saison
+     Fancy Ice Cream
+     Assorted Cakes
+     Coffee
+
+
+_Fire Chief's Banquet of San Francisco_, September 30, 1915:
+
+     Toke Points
+     Potage Lord Mayor
+     Celery      Olives      Almonds
+     Fillet of Bass, Mariniere
+     Tournedos with Fresh Mushrooms
+     Peas a la Francaise
+     Potato Risolee
+     Roman Punch
+     Roast Squab
+     Salade de Saison
+     Fancy Ice Cream
+     Assorted Cakes
+     Coffee
+
+
+_Telephone Pioneers of America_, September 21, 1915:
+
+     Caviar d'Astrakan
+     Toke Points
+     Potage Windsor
+     Celery      Almonds      Olives
+     Ecrevisses Voltaire
+     Mousse de Ris de Veau Royal
+     Chateaubriand Bayard
+     Petits Pois a la Francaise
+     Sorbet Ambassadrice
+     Poitrine de Guinea aux Fines Herbes
+     Pommes Noisettes
+     Salade Veronica
+     Glaces Fantaisies
+     Mignardises
+     Cafe Noir
+
+
+_West Virginia Banquet_ (_West Virginia Building, Exposition Grounds_),
+November 5, 1915:
+
+     Toke Points
+     Strained Gumbo, Princesse
+     Celery      Olives      Almonds
+     Fillet of Bass, Joinville
+     Sweetbread Braise with Peas
+     Champagne Punch
+     Roast Imperial Squab
+     Pommes Chateau
+     Salad de Saison
+     Fancy Ice Cream
+     Assorted Cakes
+     Coffee
+
+
+_Mrs. Henry T. Scott_, August 30, 1915:
+
+     Canape Caviar with Cocktail
+     Clear Bortsch in Cups
+     Cheese Straws
+     Salted Pecans
+     Sand Dabs, Meuniere
+     Mousse of Virginia Ham
+     Timbale of Spinach
+     Breast of Pheasant, Lucullus
+     Salad Veronica
+     Coupes Curasco
+     Fancy Cakes
+     Coffee
+
+
+_Carlos Sanjinis_ (_Bolivian Consul_), August 23, 1915:
+
+     Toke Points
+     Green Turtle Soup, Xerxes
+     Almonds      Olives      Celery
+     Lobster Newburgh
+     Noisette of Lamb, Perigordine
+     Peas a la Francaise
+     Pommes a la Reine
+     Champagne Punch
+     Breast of Chicken, Virginia Ham
+     Celery Victor
+     Fancy Ice Cream
+     Assorted Cakes
+     Coffee
+
+
+_Papyrus Club_, May 15, 1918.
+
+     Coupe Printaniere au Kirsch
+     Consomme Tomato Chantilly
+     Olives
+     Sand Dabs, Meuniere
+     Pommes Hollandaise
+     Chateau Briand Forestiere
+     Cold Asparagus, Mustard Sauce
+     Meringue Glacee
+     Demi Tasse
+
+
+_Dinner to Mr. Thomas Coleman, Manager Hotel St. Francis_, September
+26, 1918.
+
+     Toke Points
+     Clear Turtle
+     Olives      Almonds
+     Ecrevisses Voltaire
+     Breast of Chicken, Colbert
+     Peas Etuve      Potatoes Fondante
+     Hearts of Lettuce St. Francis
+     Fancy Ice Cream
+     Cakes Caroline
+     Coffee
+
+
+_Mrs. Anita Baldwin_, August 14, 1915:
+
+     Fruit Salad Supreme
+     Consomme
+     Almonds      Olives
+     Frogs, Neptune
+     Mousse of Virginia Ham
+     Puree of Fresh Artichokes
+     Breast of Chicken
+     Pommes Soufflee
+     Alligator Pears
+     Pudding Nesselrode
+     Fancy Cakes
+     Coffee
+
+
+_Mrs. E. H. Stotesbury_, July 25, 1915:
+
+     Astrakan Caviar
+     Chicken Broth
+     Cheese Straws
+     Salted Pecans and Almonds
+     Sand Dabs, Tempis
+     Pommes Parisienne
+     Virginia Ham
+     English Spinach
+     Corn Lieb
+     Breast of Squab Chicken
+     Salad Ravajole
+     Coupes Fraise
+     Fancy Cakes
+     Coffee
+     Candy
+
+_Monsieur Gregoire, French Building, P. P. I. E._, November 15, 1919:
+
+     Bouchees Fines
+     Huitres Mignonnettes
+     Bisque d'Ecrevisses
+     Almonds      Celery      Olives
+     Truite de Riviere
+     Tournedos Cheron
+     Pommes Soufflee
+     Poitrine de Volaille, Virginie
+     Coeur de Laitue
+     Glace Madeleine
+     Friandises
+     Coffee
+
+
+_Students Army Training Corps_, December 7, 1918.
+
+     Oyster Cocktail
+     Potage Mongol
+     Olives      Celery      Almonds
+     Filet of Sole, Joinville
+     Roast Imperial Squab
+     Peas Etuve      Potatoes Parisienne
+     Salad de Saison
+     Fancy Ice Cream
+     Assorted Cakes
+     Coffee
+
+
+_Mr. Jesse Lillienthal (Luncheon)_, November 7, 1918.
+
+     California Oyster Cocktail
+     Olives      Celery
+     Filet Mignon Grilled
+     Pommes Chateau
+     New String Beans
+     Individual Alaska
+     Demi Tasse
+
+
+_Mr. Mulcahy_, February 26, 1918:
+
+     Toke Points Mignonnette
+     Clear Bortsch in Cups
+     Celery      Olives      Almonds
+     Ecrevisses Voltaire
+     Noisette of Lamb with Fresh Mushrooms
+     Peas Etuve--Pommes Lorette
+     Breast of Duck
+     Fried Hominy
+     Endive, Victor Dressing
+     Asparagus Glacee
+     Assorted Cakes
+     Cafe Marcel
+
+
+_Colonel Tessier_, November 4, 1918:
+
+     Potage St. Germain
+     Almonds
+     Fillet Sand Dabs, Sauce Ecrevisses
+     Poulet Poele
+     Pommes Champs Elysees
+     Petits Pois Parisienne
+     Lettuce Salad, Fines Herbes
+     Soufflee, Vanilla Sauce
+     Fruit
+     Coffee
+
+
+_Mr. T. Ohta_:
+
+     Blue Points Mignonnette
+     Clear Green Turtle Soup
+     Salted Nuts      Celery      Olives
+     Ecrevisses Voltaire
+     Mackerel Mikado
+     Jumbo Squab, Parisienne
+     Asparagus, Hollandaise
+     Salad Fruitiere
+     Fresh Figs, Sake
+     Friandises
+     Demi Tasse
+
+
+_Luncheon to Major Harley, Mr. French and Friends_, November 5, 1918:
+
+     Ecrevisses Gourmets Cold
+     Broiled Chicken
+     Peas Etuve--Potatoes Champs Elysees
+     Cream Cheese and Bar le Duc
+     Demi Tasse
+
+
+_Mr. M. J. Cohen_, April 16, 1917:
+
+     Toke Points
+     Potage Lord Mayor
+     Celery      Olives      Almonds
+     Terrapin Maryland
+     Whole Squab Chicken
+     Potatoes Chateau
+     Cold Asparagus, Figaro
+     Fancy Ice Cream
+     Cakes
+     Demi Tasse
+
+
+_Mr. Mogi_, January 16, 1918:
+
+     Fresh Caviar on Ice Socle
+     Clear Green Turtle, Amontillado
+     Almonds      Celery      Olives
+     Frogs Legs, Michels
+     Sweetbread aux Truffes
+     Petits Pois
+     Goose Liver with Apples
+     Punch Mikado
+     Pheasant, Bread Sauce
+     Potatoes Champs Elysees
+     Melon Richelieu
+     Cakes
+     Coffee
+
+
+
+
+INDEX
+
+
+The Classified Index follows on pages 398 to 412, inclusive. The general
+Alphabetical Index is on pages 413 to 430 inclusive.
+
+
+CEREALS
+
+     Boiled farina in milk, July 6
+     Fried hominy, Oct. 29
+     Force and cream, Oct. 30; Nov. 8
+     Germea, Nov. 22
+     Grape-nuts, Nov. 15
+     Hominy, Oct. 28
+     Malta vita, Nov. 16
+     Pearl grits, March 5
+     Pearl grits with cream, Nov. 11
+     Pettijohns, Oct. 29
+     Shredded wheat biscuits, Nov. 10
+
+
+CHEESE
+
+     Cheese balls, Oct. 29
+     Cottage cheese, May 24
+     Cream cheese with Bar-le-Duc, Dec. 29
+     Olympic Club cheese, Oct. 23
+     Petaluma cream cheese, Sept. 18
+     Souffle au fromage (cheese souffle), April 4
+     St. Francis cheese, July 1
+
+
+CHICKEN
+
+     A la King, Nov. 11
+     Austrian fritters, April 22
+     A l'Estragon, March 8
+     Boiled fowl, Oct. 29
+     Breast of chicken, Alexandra, Dec. 21
+     Breast of chicken with Virginia ham, Feb. 22
+     Breast of chicken with figs, Sept. 22
+     Breast of chicken, James Woods, Oct. 25
+     Baked chicken with rice, March 19
+     Broiled chicken, Tyrolienne, May 28
+     Breast of chicken en aspic, July 26
+     Boiled fowl, celery sauce, Aug. 21
+     Chicken croquettes, Dec. 23
+     Cold chicken, Isabella, Sept. 20
+     Coquille of chicken, Mornay, Oct. 12
+     Diva, Nov. 13
+     Deviled chicken's legs, April 30
+     Deviled chicken's legs with Virginia ham, Sept. 3
+     Edward VII, Dec. 9
+     Essence of chicken in cup, Feb. 6
+     En cocotte, Bazar, Oct. 20
+     Fried, Maryland, Jan. 20
+     Fried, Villeroi, June 26
+     Fried, Savoy, Sept. 8
+     Fried, country style, Nov. 12
+     Fricassee, a l'ancienne, June 27
+     Hash, Victor, Dec. 3
+     Hash, on toast, Feb. 15
+     Hash, a l'Italienne, Oct. 9
+     Leon X, Oct. 17
+     Livers, saute, forestiere, Feb. 8
+     Livers saute, au Madere, Dec. 14
+     Plain, roasted, Oct. 27
+     Patties, Toulouse, May 12
+     Potpie, home style, Feb. 18
+     Saute, Ambassadrice, Dec. 6
+     Saute, Marengo, Dec. 8
+     Saute, Parisienne, Feb. 12
+     Saute, Montmorency, Feb. 23
+     Saute, Salonika, March 3
+     Saute, Hongroise, March 17
+     Saute, Portugaise, March 18
+     Saute, Chasseur, April 3
+     Saute, D'Austin, April 16
+     Saute, Madeleine, April 29
+     Saute, Demidoff, May 3
+     Saute, au Madere, May 13
+     Saute, Amphitian, May 16
+     Saute, demi-deuil, May 31
+     Saute, Archiduc, June 14
+     Saute, Viennoise, July 3
+     Saute, Lafitte, July 7
+     Saute, Alsacienne, Aug. 31
+     Saute, Josephine, Oct. 13
+     Stuffed chicken with California raisins, Oct. 23
+     Tyrolienne, March 26
+     Valencienne, Jan. 7
+
+
+SQUAB CHICKEN
+
+     Broiled, Nov. 23
+     Michels, July 22
+     Plain potted, Jan. 10
+     Saute, Sutro, Feb. 26
+
+
+CAPON
+
+     Galantine, July 19
+     Stuffed, Bruxelloise, Feb. 27
+     Stuffed, St. Antoine, Jan. 4
+
+
+BEEF
+
+     Braised beef, with calf's feet, Dec. 4
+     Beefsteak, Provencale, Jan. 13
+     Beefsteak, Bismarck, Jan. 18
+     Beef tongue, boiled, Jan. 29
+     Beef a la mode, May 21
+     Braised beef, June 12
+     Beef marrow, Princess, July 8
+     Braised beef, comfortable, Sept. 7
+     Beefsteak, Jussien, Oct. 3
+     Baked porterhouse, Oct. 11
+     Beef tongue, Menschikoff, Oct. 15
+     Beef tongue, Parisienne, March 11
+     Broiled tenderloin steak, Nov. 8
+     Broiled sirloin steak, Cliff House, June 9
+     Corned beef and cabbage, Jan. 27
+     Corned beef hash, March 31
+     Corned beef hash, browned, March 31
+     Corned beef hash, au gratin, March 31
+     Chipped beef on toast, June 8
+     Filet mignon, April 14
+     Filet mignon, Athenienne, June 16
+     Filet mignon, Bayard, March 4
+     Filet mignon, Cheron, May 25; Nov. 29
+     Filet mignon, Du Barry, Sept. 11
+     Filet mignon, Marechale, May 20
+     Filet mignon, Trianon, April 14
+     Fillet of beef, Charcutiere, April 15
+     Fillet of beef, Cendrillon, May 5
+     Fillet of beef, Lombarde, May 12
+     Fillet of beef, Balzag, June 26
+     Fillet of beef, Dumas, Aug. 14
+     Hamburg steak, Nov. 9
+     Hashed fillet of beef, Sam Ward, April 29
+     Larded sirloin of beef, Nov. 20
+     Larded tenderloin of beef, April 28
+     Larded tenderloin of beef, Montbasson, April 28
+     Larded tenderloin of beef, St. Martin, June 1
+     Larded tenderloin of beef, Vigo, June 22
+     Larded tenderloin of beef, Lili, July 2
+     Larded tenderloin of beef, Sigurd, Sept. 16
+     Larded rump of beef, June 12
+     Miroton of beef, en bordure, Dec. 2
+     Minced tenderloin, a l'estragon, Feb. 21
+     Meat croquettes, Oct. 11
+     Ox tail braise, May 4
+     Planked sirloin steak, Jan. 22
+     Porterhouse steak, Bercy, May 20
+     Porterhouse steak, Jolly, June 20
+     Planked sirloin steak, St. Francis, July 17
+     Rump steak, Bercy, Oct. 31
+     Roast top sirloin of beef, Nov. 21
+     Rheinbraten, Nov. 26
+     Rump steak, Dickinson, Aug. 25
+     Roast beef, Jules Albert, Aug. 18
+     Roast sirloin, fermiere, June 14
+     Roast sirloin, Mounet-Sully, Aug. 7
+     Roast tenderloin, Berthieu, July 13
+     Roast tenderloin, Boucicault, Oct. 10
+     Roast tenderloin, vert pre, July 24
+     Sirloin steak, sauce Madere, Nov. 4
+     Sirloin of beef, roasted, Nov. 5
+     Sirloin steak, marchand de vin, Feb. 11
+     Sweet-sour beef tongue, March 1
+     Sirloin steak, Dickinson, April 7
+     Small tenderloin steak, Demidoff, April 17
+     Sour schmorrbraten, May 16
+     Smoked beef tongue, with spinach, May 22
+     Small tenderloin steak, Fedora, May 27
+     Steak, Tartare, July 21
+     Small sirloin steak a la Russe, July 29
+     Salisbury steak, Stanley, Sept. 14
+     Small tenderloin steak, Cercle Militaire, Sept. 23
+     Sirloin steak, Saxonne, Sept. 29
+     Small tenderloin steak, Nicholas II, Sept. 30
+     Sirloin steak, Braconiere, Oct. 7
+     Steak and kidney pie, Nov. 17
+     Tenderloin of beef, larded, Nov. 2
+     Tenderloin of beef, Cubaine, April 19
+     Tenderloin of beef, Cumberland, April 22
+     Tenderloin of beef, Brillat Savarin, May 15
+     Tenderloin of beef, Voisin, June 4
+     Tenderloin of beef, Moderne, Aug. 3
+     Tenderloin of beef, Gambetta, Aug. 9
+     Tenderloin steak, Marseillaise, June 25
+     Tenderloin steak, Polonaise, April 25
+     Tournedos Massenet, Nov. 22
+     Tournedos Bordelaise, May 8
+     Tournedos Nicoise, May 17
+     Tournedos Bayard, May 30
+     Tournedos, Vaudeville, June 29
+     Tournedos, Porte Maillot, July 10
+     Tournedos, Cafe Julien, Sept. 1
+     Tenderloin steak, Bernardi, Oct. 13
+
+
+BREAD, ETC.
+
+     Almond biscuits, Oct. 22
+     Anchovy toast, May 17
+     Bran bread, Oct. 26
+     Bran biscuits, Oct. 26
+     Breakfast rolls, Nov. 25
+     Cheese toast, Oct. 19
+     Corn bread, I, Dec. 7
+     Corn bread, II, Oct. 25
+     Four o'clock tea bran bread, Oct. 26
+     French bread, Nov. 28
+     Graham bread, Oct. 25
+     Homemade bread, Nov. 28
+     Lunch rolls, Nov. 30
+     Maryland beaten biscuits, Nov. 17
+     Maryland corn bread, Nov. 13
+     Milk toast, Nov. 1
+     Popover muffins, July 20
+     Puff paste crescents, Nov. 14
+     Pulled bread, Sept. 15
+     Raisin bread, Oct. 25
+     Snails, Oct. 23
+     Spoon or mush bread, Oct. 24
+     Tea biscuits, Nov. 3
+     Toast Melba, March 5
+     Wheat bran gems, Oct. 26
+
+
+DUCKS, TAME
+
+     Breast of duck, Virginia style, April 26
+     Breast of duck, April 26
+     Roast Muscovy duck, Sept. 24
+     Roast tame duckling, Nov. 9
+
+
+EGGS
+
+     FRIED
+     Fried, Oct. 29
+     Infante, Aug. 19
+     In oil, Jan. 29
+     With chives, May 30
+     With salt pork, Sept. 2
+     A la Russe, Jan. 29
+     A la tripe, Feb. 12
+     Bacon and eggs, Nov. 5
+     Bagration, Feb. 15
+     Basque, June 23
+     Belmont, June 6
+     Biarritz, May 31
+     Bennett, Sept. 27
+     Bonne femme, Oct. 7
+     Bordelaise, March 2
+     Buckingham, Aug. 16
+     Canada, Aug. 28
+     Castro, Oct. 1
+     Coquelin, April 13
+     Don Juan, Aug. 26
+     Fedora, June 2
+     Gastronome, March 13
+     Grazienna, Sept. 1
+     Ham and eggs, Oct. 29
+     Lenox, Aug. 22
+     McKenzie, Oct. 11
+     Meyerbeer, Aug. 20
+     Mery, Jan. 21
+     Mirabeau, Jan. 12
+     Montebello, Aug. 6
+     Moscow, July 12
+     Oudinot, June 19; Jan. 20
+     Sarah Bernhardt, March 7
+     St. Catherine, July 17
+     St. George, April 9
+     Suzette, July 29
+     Virginia ham and eggs, April 12
+     Venetian, in chafing dish, April 1
+
+     COLD EGGS
+     Danoise, June 4
+     Poached, a l'Estragon, June 24
+     Poached, mayonnaise, Oct. 31
+     Riche, Aug. 21
+     Stuffed, with anchovies, July 5
+     Stuffed, epicure, Sept. 14
+     With celery, Aug. 5
+
+     SCRAMBLED
+     Scrambled, Oct. 28
+     Belley, Sept. 23
+     Bullit, Oct. 4
+     Caroline, July 6
+     Havemeyer, July 9
+     Lucullus, July 19
+     Magda, Oct. 13
+     Marseillaise, May 25
+     Mauresque, Aug. 13
+     Mayence, July 21
+     Nantaise, Sept. 13
+     Norwegian, Sept. 28
+     Pluche, July 31
+     Pocahontas, March 23
+     Raspail, April 14
+     Sarah Bernhardt, Oct. 6
+     Texas Clover, April 2
+     With anchovies, Nov. 29
+     With asparagus tips, Dec. 8
+     With bacon, Feb. 6
+     With cheese, June 14
+     With cheese, Swiss, July 5
+     With chives, March 30
+     With fine herbs, Dec. 22
+     With ham, Nov. 6
+     With lobster, Sept. 11
+     With morocquaine, Nov. 22
+     With morrilles, Jan. 22
+     With smoked beef, Oct. 28
+     With smoked salmon, July 24
+     With tomatoes, Aug. 25
+     With truffles, March 11
+
+     SHIRRED EGGS
+     Shirred, Nov. 7
+     Amiral, June 21
+     Antoine, June 16
+     Au beurre noir, Nov. 9
+     Argenteuil, June 8
+     Bercy, Nov. 24
+     Bienvenue, July 14
+     Brunswick, Sept. 30
+     Careme, March 21
+     Caroli, Sept. 3
+     Chipolata, Jan. 24
+     Conte, Oct. 12
+     Creole, Dec. 13
+     De Lesseps, Aug. 25
+     Epicurienne, April 18
+     Imperial, Sept. 19
+     Jockey Club, Sept. 6
+     Lorraine, April 15
+     Meyerbeer, March 5
+     Metternich, Oct. 19
+     Ministerielle, Dec. 25
+     Monaco, June 5
+     Mornay, Jan. 5
+     Nicoise, July 24
+     Opera, Aug. 24
+     Turque, April 30
+     With bananas, May 27
+     With parsley, Feb. 7
+     With peppers, July 8
+
+     POACHED
+     Poached, Oct. 30
+     Agostini, June 10
+     A la Reine, Feb. 28
+     Andalouse, Oct. 10
+     Argenteuil, Oct. 9
+     Aromatic, Dec. 4
+     Au fondu, June 11
+     Balti, Aug. 17
+     Bar le Duc, July 20
+     Benedict, Dec. 9; Feb. 3
+     Beaujolais, Jan. 6
+     Benoit, Aug. 29
+     Bernadotte, Aug. 31
+     Blanchard, June 17
+     Bombay, June 20
+     Boston Style, Oct. 8
+     Bresilienne, Feb. 11
+     Celestine, June 26
+     Chambord, Aug. 30
+     Chateaubriand, May 6
+     Chambery, Sept. 10
+     With clams, Creole, Feb. 1
+     Colbert, June 13
+     Colonel, Feb. 26
+     Columbus, May 28
+     Creole, July 4
+     Crossy, April 4
+     d'Artois, April 27
+     Dauphine, Sept. 17
+     Derby, Sept. 20
+     Diane, Dec. 20
+     d'Orleans, Aug. 9
+     Florentine, Sept. 9
+     Gambetta, Jan. 13
+     Germaine, Sept. 7
+     Gourmet, April 26; July 11
+     Henri IV., Nov. 23
+     Hongroise, May 23
+     Indienne, Dec. 19
+     Isabella, Sept. 18
+     Lackmee, Feb. 7
+     Malakoff, May 3
+     Maltaise, March 9
+     Marlborough, July 16
+     Martha, Feb. 25
+     Mexicaine, Sept. 24
+     Mirabel, May 16
+     Mounet-Sully, March 3
+     Nantaise, Oct. 14
+     Oriental, Jan. 1
+     Patti, Aug. 1
+     Paulus, April 16
+     Perigordine, July 28
+     Persanne, Dec. 29
+     Piedmontase, July 30
+     Presidential, May 27
+     Princesse, March 17
+     Rothschild, Feb. 20
+     Sans Gene, Nov. 25
+     St. Laurent, April 3
+     St. Pierre, May 17
+     Taft, Oct. 3
+     Talleyrand, Feb. 24; April 7
+     Tivoli, Dec. 2
+     Troubadour, Feb. 13
+     Vanderbilt, May 26
+     Velour, Oct. 5
+     Vilna, Aug. 4
+     Virginia, April 12
+     Waterloo, May 19
+     Zingara, Dec. 31
+     Zurlo, Oct. 17
+
+     EGGS MOLLET
+     Auben, Sept. 5
+     A l'aurore, Oct. 16
+     Bordelaise, Aug. 12
+     Cream sauce, Aug. 3
+     Florentine, Aug. 18
+     Moliere, Sept. 11
+
+     EGGS EN COCOTTE
+     Boremis, Dec. 8
+     Commodore, April 29
+     Coquelicot, Dec. 10
+     Du Barry, March 19
+     d'Uxelles, June 3
+     Italienne, Dec. 3
+     Marigny, Nov. 20
+     Plain, April 24
+     Porto Rico, May 20
+     Renaissance, March 10
+     Ribeaucourt, Oct. 15
+     Valentine, April 20
+     Voltaire, April 1
+
+
+FISH
+
+     Admiral, Jan. 31
+     Alaska black cod, broiled, Feb. 4
+     Alaska black cod, kippered in cream, Aug. 8
+     Alaska black cod, smoked, broiled, Oct. 9
+     Alaska black cod, smoked in cream, Oct. 22
+     Alaska candlefish, broiled, Feb. 25
+     Alsatian fish, Oct. 22
+     Barracouda, aux fines herbes, Nov. 2
+     Barracouda, broiled, sauce Rougemont, Sept. 1
+     Bass, aiguillettes of, Massena, March 14
+     Bass, dijonnaise, March 12
+     Bass, fillet of, Argentina, June 17
+     Bass, fillet of, Brighton, July 5
+     Bass, fillet of, Dieppoise, Dec. 8
+     Bass, fillet of, Duglere, May 9
+     Bass, fillet of, Menton, March 17
+     Bass, fillet of, 1905, Nov. 20
+     Bass, fillet of, shrimp sauce, Dec. 4
+     Bass, Nicoise, May 31
+     Bass, paupiettes of, March 20
+     Bass, Provencale, Jan. 6
+     Bass, timbale of, Feb. 11
+     Bignon, Jan. 11
+     Black bass, Cambaceres, Dec. 15
+     Black bass, Heydenreich, July 16
+     Black bass, planked, Sept. 3
+     Black bass, Tournon, July 11
+     Bluefish, broiled, maitre d'hotel, Nov. 13
+     Bouillabaisse, Marseillaise, Dec. 12
+     Brook trout, boiled, Romanoff, Oct. 14
+     Brook trout, broiled, with bacon, April 8
+     Brook trout, Cafe de Paris, Oct. 25
+     Brook trout, Cambaceres, Oct. 8
+     Brook trout, Meuniere, April 4
+     Brook trout, Miller style, April 13
+     Brook trout, Volper, Aug. 18
+     Butterfish, saute Meuniere, Oct. 31
+     Catfish, saute Meuniere, April 6
+     Codfish balls, Dec. 12
+     Codfish, boiled, Flamande, Aug. 20
+     Codfish, boiled, Horose, Dec. 16
+     Codfish, cakes, April 16
+     Codfish or other white fish, boiled, Oct. 28
+     Codfish, picked, in cream, Dec. 19
+     Codfish, salt, Biscayenne, June 24
+     Codfish, salt, Nova Scotia, March 23
+     Codfish steak, a l'Anglaise, Aug. 14
+     Chambord, Feb. 20
+     Court bouillon, Feb. 26
+     Ecrevisses, Voltaire, Oct. 16
+     Eels, Mariniere, Aug. 28
+     Finnan haddie, broiled, Dec. 28
+     Finnan haddie, in cream, Oct. 31
+     Fish, cold, Michels, June 29
+     Fish dumplings, Feb. 11
+     Flounder, fillet of, Cafe Riche, Dec. 28
+     Flounder, fillet of, Cansale, Feb. 7
+     Flounder, fillet of, Chevreuse, Dec. 6
+     Flounder, fillet of, Chilienne, Sept. 6
+     Flounder, fillet of, Circassienne, May 17
+     Flounder, fillet of, Meissonier, Jan. 7
+     Flounder, fillet of, Norvegienne, Oct. 10
+     Flounder, fillet of, Piombino, June 11
+     Flounder, fillet of, Pompadour, May 2
+     Flounder, fillet of, St. Avertin, July 13
+     Frogs' legs, Dilloise, June 20
+     Frogs' legs, fried, Espagnole, July 22
+     Frogs' legs, Greenway, May 27; Sept. 11
+     Frogs' legs, Jerusalem, Feb. 19
+     Frogs' legs, Mariniere, Jan. 23
+     Frogs' legs, saute a sec, Oct. 29
+     Frogs' legs, saute a sec, Dec. 27
+     Halibut, Boitel, July 2
+     Halibut, broiled, Alcide, May 22
+     Halibut, broiled, maitre d'hotel, Nov. 7
+     Halibut, fillet of, Bristol, May 4
+     Halibut, fillet of, Cubaine, Aug. 10
+     Halibut, fillet of, Lilloise, May 30
+     Halibut, fillet of, Mornay, Dec. 15
+     Halibut, fillet of, Venitienne, May 26
+     Halibut, Metternich, Oct. 11
+     Halibut, Richmond, April 30
+     Halibut, scalloped, with cheese, April 15
+     Herring, fresh, a l'Egyptienne, Oct. 20
+     Kingfish, Argentine, July 29
+     Kingfish, Meuniere, Dec. 17
+     Kingfish, Ubsala, June 25
+     Kippered herring, broiled, March 21
+     Mackerel, broiled, anchovy, butter, Aug. 15
+     Mackerel, salted, boiled, Nov. 2
+     Matelote, of fish, March 9
+     Montebello, Jan. 17
+     Papillote, Feb. 8
+     Papillote, Club style, Feb. 8
+     Patties, Bagration, Dec. 20
+     Perch, au Bleu, June 22
+     Perch, fillet of, St. Charles, May 24
+     Perch, Meuniere, Jan. 2
+     Pompano, Bateliere, June 19
+     Pompano, broiled, Havanaise, March 23
+     Pompano, Cafe Anglaise, March 18
+     Pompano, fillet of, Pocharde, Oct. 15
+     Pompano, saute, d'Orsay, Oct. 14
+     Pompano, meuniere, Nov. 4
+     Pompano, Vatel, June 13
+     Rock cod, boiled, Fleurette, Nov. 4
+     Rock cod, fillet of, Nantaise, March 27
+     Royal, Jan. 10
+     Russe, Jan. 13
+     Salmon belly, salted, melted butter, June 5
+     Salmon, boiled, Badu-Cah, Sept. 17
+     Salmon, boiled, Diplomate, June 1
+     Salmon, boiled, Fidgi, May 14
+     Salmon, boiled, Princesse, Jan. 4
+     Salmon, boiled, sauce mousseline, Nov. 5
+     Salmon, boiled, Villers, April 21
+     Salmon, Mirabeau, April 15
+     Salmon, braised, Parisienne, Dec. 11
+     Salmon, broiled, a la Russe, July 8
+     Salmon, broiled, St. Germaine, July 21
+     Salmon, cold, smoked, Nov. 1
+     Salmon, concourt, June 26
+     Salmon, smoked, broiled, March 5
+     Salmon steak, broiled, Nov. 21
+     Salmon steak, Calcutta, Aug. 6
+     Salmon steak, Colbert, Sept. 9
+     Salmon steak, Hongroise, June 15
+     Sand dabs, Carnot, Sept. 16
+     Sand dabs, David, May 13
+     Sand dabs, fried fillet of, sauce verte, April 25
+     Sand dabs, Gaillard, Sept. 7
+     Sand dabs, Grenobloise, May 28
+     Sand dabs, Meuniere, Oct. 27
+     Sardines on toast, Jan. 29
+     Scallops, Poulette, Oct. 9
+     Sea bass, boiled, Hollandaise, March 3
+     Sea bass, Montebello, July 24
+     Shad, baked, with raisins, April 16
+     Shad, broiled, Albert, March 8
+     Shad, broiled, maitre d'hotel, Feb. 19
+     Shad and roe, baked, a l'Americaine, April 24
+     Shad and roe, planked, April 3
+     Shad roe, Bordelaise, May 12
+     Shad roe, Bordelaise, May 29
+     Shad roe, broiled, maitre d'hotel, Jan. 7
+     Shad roe, broiled, Ravigote, March 24
+     Shad roe, broiled, with bacon, March 20
+     Shad roe, en bordure, June 4
+     Sheepshead, boiled, cream sauce, Feb. 17
+     Sheepshead, boiled, sauce Hollandaise, Nov. 13
+     Skate, au beurre noire, Nov. 21
+     Smelts, broiled, Americaine, Oct. 17
+     Smelts, fillet of, Stanley, May 3
+     Smelts, fried, Nov. 6
+     Smelts, planked, en bordure, Nov. 19
+     Sole, aiguillettes of, Hoteliere, Feb. 15
+     Sole, aiguillettes of, Mariniere, Feb. 23
+     Sole, Colbert, May 25
+     Sole, cold fillet of, Raven, Dec. 1
+     Sole, Dejazet, Oct. 21
+     Sole, fillet of, au vin blanc, Oct. 30
+     Sole, fillet of, Bercy, Feb. 21
+     Sole, fillet of, Bretonne, April 10
+     Sole, fillet of, Castelanne, Jan. 15
+     Sole, fillet of, Cardinal, April 24
+     Sole, fillet of, Choisy, Feb. 13
+     Sole, fillet of, Diplomate, Dec. 10
+     Sole, fillet of, Doria, May 15
+     Sole, fillet of, Florentine, Dec. 26
+     Sole, fillet of, Francaise, July 10
+     Sole, fillet of, Gasser, Jan. 4
+     Sole, fillet of, Joinville, Dec. 13
+     Sole, fillet of, Judic, Oct. 13
+     Sole, fillet of, Lord Curzon, May 18; Jan. 18
+     Sole, fillet of, Mantane, June 6
+     Sole, fillet of, Marechale, Feb. 9
+     Sole, fillet of, Marguery, May 1; Dec. 24
+     Sole, fillet of, Maximilian, Dec. 17
+     Sole, fillet of, Meissonier, Sept. 15
+     Sole, fillet of, Montmorency, July 1; July 23
+     Sole, fillet of, Normande, Jan. 8
+     Sole, fillet of, Orly, March 18
+     Sole, fillet of, Paul Bert, Sept. 25
+     Sole, fillet of, Paylord, Aug. 5
+     Sole, fillet of, Pondichery, Sept. 10
+     Sole, fillet of, Rose Caron, Jan. 25
+     Sole, fillet of, St. Cloud, April 18
+     Sole, fillet of, St. Malo, Dec. 2
+     Sole, fillet of, St. Nizaire, June 12
+     Sole, fillet of, Suchet, May 7
+     Sole, fillet of, Talleyrand, June 18
+     Sole, fillet of, Turbigo, March 11
+     Sole, fillet of, under glass, March 24
+     Sole, fillet of, Valeska, Dec. 31
+     Sole, fillet of, Villeroi, March 13
+     Sole, fillet of, Voisin, April 14
+     Sole, fried fillet of, Remoulade, Dec. 30
+     Sole, Heloise, Oct. 18
+     Sole, small fried fillet of, March 18
+     Spanish mackerel, broiled, aux fines herbes, Jan. 9
+     Striped bass, boiled, Indian soy sauce, Aug. 31
+     Striped bass, Buena Vista, June 27
+     Striped bass, planked, Nov. 27
+     Striped bass, Portugaise, Dec. 18
+     Striped bass, stewed, Americaine, Aug. 24
+     Tahoe trout, boiled pepper sauce, May 29
+     Tahoe trout, boiled, sauce mousseline, June 7
+     Tahoe trout, boiled, Vatchette, May 20
+     Tomcods, fried, March 6
+     Tomcods, Meuniere, Feb. 2
+     Tomcods, Montmorency, April 29
+     Trout, boiled, plain, Nov. 1
+     Trout, fillet of, Rachel, June 2
+     Turbot, aiguillettes of, Bayard, June 14
+     Turbot, boiled, nonpareil, Aug. 16
+     Turbot, fillet of, Bagration, Oct. 2
+     Turbot, fillet of, Bateliere, July 27
+     Turbot, fillet of, Bonnefoy, March 7
+     Turbot, fillet of, Daumont, Jan. 3
+     Turbot, fillet of, Jean Bart, June 8
+     Turbot, fillet of, Nesles, April 3
+     Turbot, fillet of, Sarcey, April 12
+     Turbot, fillet of, Tempis, July 31
+     Turbot, fillet of, Windsor, April 27
+     Victoria, Feb. 28
+     Vol au vent of salmon, Genoise, May 1
+     Whitefish, baked, St. Menehould, Aug. 2
+     Whitefish, boiled, Netherland style, Jan. 1
+     Whitefish, broiled, maitre d'hotel, Nov. 15
+     Whitebait, fried, March 15
+     Whitebait on graham bread, Nov. 26
+     Yarmouth bloater, Nov. 15
+
+
+FRUIT
+
+     Bananas sliced, with whipped cream, June 3
+     Berries with whipped cream, June 3
+     Cactus fruit with lemon, Feb. 7
+     California raisins, Oct. 23
+     Cantaloupe and watermelon, surprise, Sept. 3
+     Fruit salad, au kirsch, Feb. 3
+     Fruit salad, au marasquin, Feb. 3
+     Fruit salad, Chantilly, Feb. 3
+     Fruit salad glace, April 18
+     Figs sliced, with cream, June 4
+     Fruits sliced, with whipped cream, June 3
+     Grapefruit a l'anisette, April 8
+     Grapefruit a la Rose, April 25
+     Grapefruit and orange en supreme, Feb. 18
+     Grapefruit, Cardinal, July 10
+     Grapefruit cocktail, April 18
+     Grapefruit en supreme, Dec. 9
+     Grapefruit en supreme with kirsch, April 15
+     Grapefruit with cherries, Nov. 17
+     Grapefruit with chestnuts, Jan. 30
+     Orange and Grapefruit, St. Francis, Oct. 23
+     Orange en supreme, March 18
+     Orange en supreme au curacao, May 5
+     Peaches, sliced, with whipped cream, June 3
+     Peach, Norelli, April 27
+     Pears, mayonnaise, Oct. 19
+     Strawberries, Parisienne, May 22
+     Strawberries Romanoff, April 18
+
+
+FRUIT, COOKED
+
+     Apple, baked, Nov. 23
+     Apple compote, June 23
+     Apricot compote, June 23
+     Apples fried, Nov. 24
+     Apple sauce, April 12
+     Bananas, baked, Sept. 18
+     Compote of pineapple, June 13
+     Gooseberry compote, June 29
+     Grapefruit marmalade, April 10
+     Nectarine compote, June 23
+     Orange compote, July 4
+     Peaches, baked, June 22
+     Peach compote, June 23
+     Peaches with brandy sauce, May 19
+     Pears, baked, June 22
+     Pears in syrup, April 1
+     Pears, stewed, with claret, Sept. 19
+     Plum compote, June 23
+     Prunes, Nov. 16
+     Prunes, baked, Oct. 25
+     Prune compote, June 23
+     Prunes, Victor, Oct. 23
+     Rhubarb, Nov. 15
+     Strawberries, Oct. 27
+
+
+GAME
+
+     Butterball duck, roasted, Nov. 17
+     Canvas-back duck, roasted, Nov. 10
+     Hare, saddle of, sour cream sauce, March 30
+     Mallard duck, roasted, Nov. 1
+     Partridge, roasted, Feb. 15
+     Pheasant pie, cold, July 10
+     Pheasant, roasted, Jan. 9
+     Puree of game, for garnishing, Feb. 20
+     Quail, broiled, on toast, Sept. 27
+     Reindeer, chops, March 4
+     Reindeer, roast leg of, April 17
+     Ruddy duck, roasted, Dec. 26
+     Teal duck, roasted, Oct. 29
+     Venison, roast saddle of, July 9
+     Venison chop (steak), port wine sauce, Aug. 11
+
+
+GOOSE
+
+     Goose liver saute, Dec. 6
+     Goose liver saute, aux truffes, Dec. 6
+     Goose, stuffed, with chestnuts, Jan. 18
+
+
+GARNITURES FOR ENTREES, ETC.
+
+     Bercy, Feb. 7
+     Boulanger, Dec. 2
+     Bristol, Dec. 16
+     Cheron, Nov. 29
+     Clermont, Jan. 3
+     De Goncourt, Dec. 10
+     Ducale, Feb. 22
+     Financiere, March 2
+     International, Dec. 31
+     Malvina, Feb. 7
+     Porte Maillot, Dec. 27
+     Richelieu, Nov. 20
+     Rosabelle, Dec. 17
+     Rossini, Feb. 5
+     Toulouse, Jan. 25
+
+
+HORS D'OEUVRES
+
+     Antipasto, Feb. 6
+     Artichokes, fresh, a la Russe, Oct. 7
+     Barquette a l'Aurore, Jan. 14
+     Canape Eldorado, Oct. 3
+     Canape Hambourgeoise, Oct. 30
+     Canape Julia, Feb. 22
+     Canape Martha, Dec. 11
+     Canape Monte Carlo, Dec. 29
+     Canape Norway, May 31
+     Canape, P. P. I. E., Oct. 24
+     Canape Riga, Nov. 19
+     Canape Romanoff, April 1
+     Canape St. Francis, July 11
+     Canape Regalia, Nov. 12
+     Canape Thon Marine, Aug. 21
+     Canape of anchovies, Nov. 2
+     Canape of caviar, Oct. 28
+     Canape of chicken, March 3
+     Canape of lobster, Aug. 13
+     Canape of raw meat, Feb. 19
+     Canape of raw beef, May 22
+     Canape of sardines, Nov. 6
+     Caviar, Nov. 16
+     Cold fonds d'artichauts, Du Barry, Aug. 10
+     Crab legs, Stock, June 3
+     Croquettes Livannienne, Jan. 6
+     Croustades Cancalaise, Dec. 22
+     Egg salad, Sept. 12
+     Fillet of herring, marine, Feb. 21
+     Fish salad, ravigote, Dec. 6
+     Hard boiled eggs, vinaigrette, Oct. 20
+     Herring Livonienne, Oct. 15
+     Herring salad, July 29
+     Herring salad, Moscovite, Sept. 7
+     Hors d'oeuvres varies, Nov. 16
+     Indian canape, March 28
+     Kieler sprotten, April 10
+     Lyon sausage, Nov. 4
+     Lyon sausage, Nov. 16
+     Marinite herring, Nov. 18
+     Matjes herring, March 28
+     Matjes herring, Krasnapolsky, July 25
+     Merry Widow cocktail, Oct. 9
+     Mortadella, Aug. 25; Oct. 17
+     Olive and anchovy salad, Aug. 28
+     Oysters marine, April 23
+     Pain mane, Jan. 17
+     Pancake Molosol, Jan. 11
+     Pate de foie gras, Nov. 16
+     Pickled oysters, Nov. 13
+     Pickled salmon, St. Francis, April 29
+     Pimentos, a l'huile, Jan. 24
+     Pimentos Suedoise, Sept. 26
+     Pimentos, vinaigrette, Aug. 3
+     Pim olas, June 6
+     Plain celery, Oct. 27
+     Radishes, Nov. 8
+     Ripe olives, Oct. 27
+     Ripe olives with garlic and oil, April 22
+     Salted almonds, Oct. 27
+     Salted Brazil nuts, May 13
+     Salted English walnuts, Dec. 28
+     Salted pecans, Dec. 28
+     Sardines, Nov. 16
+     Sardines vinaigrette, March 16
+     Shrimp salad, Anastine, Sept. 19
+     Sliced tomatoes, Nov. 16
+     Smoked goosebreast, Feb. 13
+     Smoked salmon, Nov. 1
+     Steak Tartare, July 21
+     Stuffed eggs, Nov. 16
+     Stuffed eggs, Epicure, Sept. 14
+     Stuffed eggs, Nantua, Nov. 26
+     Stuffed eggs with crab meat, Nov. 21
+     Stuffed tomatoes, Nana, Nov. 30
+     Sweet-sour bananas, Dec. 21
+     Tartine Russe, April 6
+     Terrine de foie gras, a la gelee, April 2
+     Terrine de foie gras en aspic, July 24
+     Thon Marine salad, Jan. 27
+     Tomato en surprise, July 22
+     Tomato en surprise, Aug. 25
+     Tomatoes Parisienne, Jan. 28
+     Yarmouth bloater in oil, April 7
+
+
+ICES, SHERBETS, FANCY ICES
+
+     Alhambra ice cream, Oct. 18
+     Apple water ice, March 31
+     Baked Alaska, March 24
+     Banana coupe, May 8
+     Banana ice cream, Jan. 8
+     Biscuit glace (foundation), Dec. 27
+     Biscuit glace, apple, Dec. 27
+     Biscuit glace, chocolate, Dec. 27
+     Biscuit glace, coffee, Dec. 27
+     Biscuit glace, kirsch, Dec. 27
+     Biscuit glace, mapleine, Dec. 27
+     Biscuit glace, peppermint, Dec. 27
+     Biscuit glace, pineapple, Dec. 27
+     Biscuit glace, pistache, Dec. 27
+     Biscuit glace, raspberries, Dec. 27
+     Biscuit glace, St. Francis, Dec. 27
+     Biscuit glace, strawberry, Dec. 27
+     Biscuit Tortoni, March 30
+     California sherbet, April 22
+     Cantaloupe baskets, July 21
+     Cantaloupe water ice, Jan. 1
+     Caramel ice cream, May 23
+     Chocolate ice cream, Nov. 5
+     Champagne punch, June 8; July 31
+     Coffee ice cream, Dec. 31
+     Coupe Oriental, Jan. 16
+     Coupe Victor, Oct. 8
+     Cranberry water ice, Oct. 9
+     Diplomate pudding, glace, March 25
+     Eau de vie de Dantzig, May 22
+     English breakfast tea, Jan. 19
+     Fancy ice cream, Nov. 6
+     Figs, Roma, Oct. 26
+     Fresh Raspberry coupe, May 8
+     Fresh strawberry coupe, May 8
+     Frozen egg nogg, April 19
+     Frozen loganberry juice, Oct. 25
+     Grapefruit coupe, May 8
+     Lallah Rookh, April 12
+     Lemon water ice, Jan. 1
+     Lillian Russell, May 18
+     Loganberry ice cream, Oct. 24
+     Macedoine water ice, Jan. 6
+     Maraschino sauce for iced pudding, March 20
+     Meringue glacee a la Chantilly, Nov. 20
+     Meringue glacee au Chocolate, Jan. 18
+     Millionaire punch, May 19
+     Mousse au cafe, May 30
+     Mousse au chocolate, May 30
+     Neapolitan ice cream, April 4
+     Neapolitan sandwich, May 17
+     Normandie water ice, Jan. 6
+     Orange baskets, July 21
+     Orange coupe, May 8
+     Orange souffle glace, St. Francis, Sept. 18
+     Orange souffle, St. Francis, Feb. 26
+     Orange water ice, Jan. 1
+     Peach, ice cream, Jan. 8
+     Peach Melba, March 25
+     Peach, Mona Lisa, Feb. 16
+     Philadelphia ice cream, Oct. 29
+     Pineapple ice cream, Jan. 8
+     Pistache ice cream, Dec. 19
+     Plombiere aux fruits, June 10
+     Plombiere a la vanille, June 10
+     Plombiere aux marrons, June 10
+     Punch Palermitaine, April 15
+     Raisin punch, Dec. 17
+     Raspberries a la mode, May 27
+     Raspberry ice cream, Jan. 8
+     Raspberry Melba sauce, March 25
+     Raspberry meringue Glacee, Jan. 11
+     Raspberry water ice, Jan. 1; Nov. 11
+     Romaine ice cream, Oct. 19
+     Roman punch, April 17
+     Souffle glace, plain, May 26
+     Souffle glace, Pavlowa, June 6
+     Souffle glace, St. Francis, June 6
+     Strawberries a la mode, May 27
+     Strawberry ice cream, Nov. 13
+     Strawberry water ice, Jan. 1
+     Tutti frutti, Feb. 10
+     Vanilla charlotte Glacee, April 23
+     Vanilla ice cream, Oct. 27
+
+
+LAMB
+
+     Baby lamb steak, Horticulture, March 28
+     Chops, Beaugeney, Oct. 3
+     Chops, Beau Sejour, Oct. 2
+     Chops, Bignon, Oct. 8
+     Chops, Bradford, June 2
+     Chops, breaded, Nov. 21
+     Chops, breaded, Reforme, May 6
+     Chops, Charcutiere, March 7
+     Chops, Maison d'Or, July 15
+     Chops, Marechal, Jan. 6
+     Chops, Robinson, July 4
+     Chops, sauce Soubise, April 11
+     Chops, saute aux cepes, Nov. 29
+     Chops, saute, aux fines herbes, Sept. 7
+     Chops, Victor Hugo, March 2
+     Chops with bacon, Oct. 30
+     Curried, with rice, Jan. 15
+     Cutlets in papers, March 31
+     Easter kid, roasted, Feb. 24
+     English chop, Tavern, Feb. 26
+     English chops, XX Century Club, Dec. 4
+     English chuck steak, maitre d'hotel, April 23
+     Hash, Oct. 29
+     Hash, J. A. Britton, Oct. 25
+     Hash, Sam Ward, Sept. 5
+     Hash, with peppers, May 17
+     Kidneys en brochette with bacon, Aug. 7
+     Kidneys en Pilaff, Oct. 22
+     Kidney stew, Nov. 28
+     Leg, Boulangere, Jan. 24
+     Leg, Renaissance, May 19
+     Loin chops, jardiniere, May 10
+     Loin chops, fried, Sept. 26
+     Noisettes, Feb. 22
+     Noisettes, Ducale, Sept. 9
+     Noisettes, Montpensier, July 8
+     Rack of lamb, March 27
+     Rack of lamb, jardiniere, March 27
+     Rack of lamb, Montjo, May 9
+     Roasted (See chicken), Oct. 27
+     Saddle, Carnot, May 14
+     Saddle, International, Dec. 31
+     Saddle, jardiniere, July 25
+     Saddle, Souvaroff, June 18
+     Shoulder of lamb in bakers' oven, May 24
+     Steak, Feb. 7
+     Steak, Bercy, Feb. 7
+     Tenderloin, Thomas, Dec. 28
+     Trotters, Poulette, Nov. 22
+
+
+MISCELLANEOUS
+
+     Alligator pear cocktail, May 14
+     Anchovy butter, July 8
+     Apple dressing, Nov. 27
+     Bain marie, Jan. 26
+     Boneless squab, en aspic, July 17
+     Bouquet garni, Nov. 7
+     Breast of chicken en aspic, July 26
+     Brown Betty, April 9
+     Calf's foot jelly, July 12
+     Champagne punch, July 31
+     Cheese straws, March 1
+     Chestnut dressing, Nov. 27
+     Chicken jelly, July 15
+     Claret punch, July 26
+     Cocktail sauce, for oysters, Jan. 23
+     Cold beef a la mode, July 15
+     Cold celery broth, Aug. 27
+     Cold pheasant pie, July 10
+     Croustades, Feb. 23
+     Croustades Financiere, March 2
+     Croustades Laguipierre, March 10
+     Croutons Diable (for soup), May 7
+     Croutons Parmesanne, May 13
+     Dressing for chicken, turkey, pig, etc., Nov. 27
+     Dumplings for stews, pot pies, etc., Sept. 25
+     D'Uxelles, Jan. 10
+     Ecrevisse butter (crayfish), Dec. 25
+     Fish broth, July 20
+     Fleurons, Nov. 29
+     Flour dumplings, Nov. 10
+     Forcemeat--tongue and truffles, March 19
+     Fricadellen (balls of cooked meat), May 14
+     Gelee (meat jelly), Dec. 1
+     Gnocchis a la Romaine, June 25
+     Gnocchis au gratin, June 25
+     Golden buck, March 3
+     Green coloring (vert d'epinards), Feb. 13
+     Hangtown fry, March 4
+     Icings or frosting, Nov. 24
+     Julienne, Jan. 19
+     Kalter aufschnitt, July 14
+     Kalte schahle, Sept. 17
+     Koenigsberger klobs, May 15
+     Lemonade, July 30
+     Lobster butter, Dec. 25
+     Lobster corals, March 20
+     Macaroni Caruso, Aug. 30
+     Macaroni in cream, Dec. 18
+     Meat croquettes, Oct. 11
+     Mince meat, Nov. 22
+     Mixed grill, Jan. 26
+     New England boiled dinner, Jan. 12
+     Noodles, Jan. 20
+     Noodles, Polonaise, Feb. 25
+     Ombrelle d'Ostende, June 13
+     Orangeade, July 30
+     Oyster crab patties, Sept. 16
+     Pastry cream, Nov. 24
+     Pate dough, July 10
+     Pistache icing, Dec. 4
+     Pumpkin pulp, Aug. 2
+     Puree of game, Feb. 20
+     Raisin cocktail, March 20
+     Rice stuffing, Nov. 13
+     Royal butter (pastry), Sept. 12
+     Schlemmorbroedchen, July 31
+     Shrimp patties, Aug. 11
+     Soubise, for stuffing chops, etc., Jan. 14
+     Spaghetti, Caruso, April 7
+     Spaghetti in cream, May 26
+     Spaghetti Milanaise, Nov. 21
+     Spaetzel, March 5
+     Steak Tartare, July 21
+     Stock for soup, Nov. 14
+     Stuffed olives, May 17
+     Terrine de foie gras a la gelee, Dec. 1
+     Terrine de foie gras en aspic, July 12
+     Terrine de foie gras en aspic, July 24
+     Tournedos, Feb. 5
+     Vol au vent patty shells, Jan. 25
+     Vol au vent, Toulouse, Dec. 15
+     Welch Rabbit, Nov. 28
+     Welch rabbit, Special, Oct. 25
+     Whipped cream, June 3
+     Yorkshire buck, May 1
+     Yorkshire pudding, Nov. 21
+
+
+MUTTON
+
+     Chops, Argenteuil, Aug. 9
+     Chops, Bignon, Oct. 8
+     Chops, braised, May 7
+     Chops, Daumont, Feb. 23
+     Chops, grilled, Nov. 26
+     Chops, Maison d'Or, July 15
+     Chops, Robinson, Feb. 16
+     Chops, Signora, March 10
+     English chop, Kentucky sauce, Aug. 29
+     English chop, Tavern, Feb. 26
+     English chops, XX Century Club, May 24
+     Leg, a la Busse, Feb. 20
+     Leg, boiled, caper sauce, Dec. 11
+     Leg, Bretonne, March 9
+     Leg, Choiseul, April 27
+     Leg, Clamart, March 23
+     Leg, Mexicaine, Aug. 17
+     Leg, Reforme, Feb. 28
+     Leg, roasted, Jan. 26
+     Loin, Charcutiere, Dec. 17
+     Rack, roasted, April 14
+     Saddle, roasted, April 3
+     Shoulder, Budapest, Oct. 14
+
+
+OMELETS
+
+     Argentine, June 28
+     Au cognac, April 29
+     Au confiture, Dec. 12
+     Bayonnaise, Sept. 15
+     Celestine, Sept. 8
+     Cherbourg, Oct. 18
+     du Czar, Nov. 2; Dec. 18
+     En surprise, March 8
+     Fines herbes, April 11
+     Imperatrice, Aug. 23
+     Levy, Aug. 7
+     Lorraine, Dec. 16
+     Louis XIV, Feb. 8
+     Meissonier, July 23
+     Plain, and for sweet dessert, Oct. 27
+     Potato, March 11
+     Robespierre, April 2
+     Schofield, April 10
+     Soufflee, March 8
+     Spanish, March 6
+     Suzanne, March 1
+     Vogeleier, Jan. 16
+     With cepes, May 9
+     With chives, Aug. 19
+     With egg plant, June 9
+     With ham, Dec. 11
+     With jelly, Nov. 7
+     With kidneys, March 27
+     With onions, May 17
+     With oysters, Jan. 2
+     With parsley, June 3
+     With peas, Sept. 29
+     With potatoes, June 23
+     With soft clams, Jan. 9
+     With soft clams, Newburg, Feb. 5
+     With strawberries, Oct. 27
+     With Virginia ham and peppers, Feb. 27
+
+
+OYSTERS
+
+     A la Hyde, Dec. 12
+     A l'Ancienne, Feb. 18
+     A la Poulette, Dec. 6
+     Angels on horseback, April 26
+     Baked, au Gruyere, Sept. 4
+     Bellevue, Oct. 24
+     Broiled, Sept. 16
+     Broth, April 8
+     Cocktail, Jan. 23
+     Curried, April 8
+     En brochette, Sept. 28
+     En brochette, a la Diable, Sept. 28
+     Kirkpatrick, Jan. 31
+     Louis, Sept. 25
+     Mignonnette, April 17
+     Mornay, Sept. 13
+     Newburg, Sept. 8
+     On half shell, Oct. 27; Nov. 4
+     Oysters or crab, Poulette, March 22
+     Pickled, cold, Nov. 13
+     Stewed, Jan. 13
+     Supreme, St. Francis, May 3
+     Victor, March 10
+     Victor Hugo, Sept. 23
+     Yaquino, Jan. 10
+
+
+PASTRY
+
+     Alexandria pudding, July 25
+     Almond cake, April 5
+     Almond cream cake, April 5
+     Almond rocks, July 21
+     Allumettes, June 7
+     American gugelhoff, Oct. 2
+     Angel cake, or Angel food, June 18
+     Anise seed cake, Feb. 20
+     Anise toast, Sept. 19
+     Anisette cake, July 29
+     Apple cobbler, July 16
+     Apple cottage pudding, July 11
+     Apple Moscovite, Feb. 22
+     Apple snow, Oct. 14
+     Apple strudel, April 13
+     Apple turnover, May 30
+     Apricot cobbler, July 16
+     Apricot layer cake, Feb. 27
+     Apricot meringue, July 18
+     Baba au rhum, Dec. 26
+     Baises (chocolate drops), Sept. 20
+     Baked apple roll, June 15
+     Baked apricot roll, June 15
+     Baked blackberry roll, June 15
+     Baked huckleberry roll, June 15
+     Baked loganberry roll, June 15
+     Banana whipped cream, Oct. 1
+     Bavarois a la vanille, Dec. 21
+     Bavarois a la vanille with Bar le Duc, Feb. 2
+     Bavarois Noisette, March 28
+     Bavarois, raspberry, Jan. 29
+     Beignets souffles, June 14
+     Berliner pfannenkuchen, June 30
+     Bird's nests, July 30
+     Blackberry meringue, July 18
+     Black cake, Sept. 16
+     Blanc mange aux fruits, June 16
+     Blanc mange aux liqueurs, June 16
+     Blanc mange, chocolate, June 16
+     Blanc mange, coffee, June 16
+     Blanc mange, vanilla, June 16
+     Boiled custard, July 15
+     Boston brown pudding, July 11
+     Bouchettes, June 15
+     Bouchettes Palmyra, July 15
+     Brandy sauce, Feb. 17
+     Bread custard pudding, July 8
+     Brioche, Oct. 26
+     Brown Betty, April 9
+     Cabinet pudding, Jan. 31
+     Cakes, assorted, Nov. 17
+     Cannelons a la creme, May 28
+     Caramel custard, Jan. 28
+     Caroline cake, March 16
+     Charlotte Russe, April 16
+     Cheese cake, Oct. 25; Jan. 14
+     Cherry tartelette, Dec. 11
+     Chocolate bouchettes, June 15
+     Chocolate eclairs, Nov. 24
+     Chocolate layer cake, Feb. 27; Dec. 9
+     Chocolate macaroons, April 6
+     Chocolate profiterole, Jan. 20
+     Chocolate pudding, cold, Sept. 21
+     Cinnamon cake, July 3
+     Cocoa cake, April 9
+     Cocoanut pudding, July 8
+     Coffee bouchettes, June 15
+     Coffee cake, Oct. 26
+     Coffee cake dough, June 30
+     Coffee cream cake, July 3
+     Coffee custard, April 10
+     Coffee fruit cake, July 3
+     Cold chocolate sauce, Sept. 21
+     Compote with rice, July 31
+     Cornet a la creme, May 28
+     Corn starch blanc mange, Aug. 24
+     Corn starch blanc mange with berries, Aug. 24
+     Corn starch blanc mange with Sabayon, Aug. 24
+     Corn starch blanc mange, stewed fruits, Aug. 24
+     Corn starch food (for invalids), Aug. 24
+     Corn starch pudding, July 1
+     Cottage pudding, July 11
+     Cream fritters, June 5
+     Cream puffs, Nov. 24
+     Cream sauce, Jan. 24
+     Crepes suzette, Oct. 5
+     Croute a l'Ananas (pineapple crust), July 23
+     Croute aux fruits (fruit crust), July 23
+     Crullers, June 30
+     Crusts with apples, Sept. 28
+     Crusts with peaches, Sept. 28
+     Crusts with pears, Sept. 28
+     Cup custard, Jan. 26
+     Danish apple cake, Oct. 13
+     Dariole Duchesse, Sept. 2
+     Dartois Chantilly, April 23
+     Devil cake, Sept. 20
+     Diplomate pudding, March 18
+     Doughnuts, June 30
+     English rice pudding, April 24
+     Frankfort pudding, April 21
+     French layer cake, Feb. 27
+     French pastry, Feb. 13
+     French sponge cake (Genoise legere), Oct. 2
+     Fried cream, March 11
+     Fritters, surprise, July 20
+     Fruit cake, Nov. 10
+     Fruit cake (white), Feb. 25
+     German almond strips, June 23
+     German apple cake, Oct. 30
+     German coffee cake, July 3
+     German huckleberry cake, June 24
+     Gingerbread, Oct. 8
+     Ginger snaps, May 15
+     Hard sauce, Feb. 17
+     Hazelnut macaroons, Oct. 1
+     Homemade apple pudding, March 20
+     Homemade cookies, Feb. 2
+     Honey cake, June 23
+     How to cook sugar to a blow, June 21
+     Icing or frosting, Nov. 24
+     Imperial pancake, April 26
+     Italian meringue, June 21
+     Italian wine sauce, Sept. 21
+     Jam roll pudding, April 27
+     Jelly roll, May 29
+     Kisses, June 7
+     Lady cake, Sept. 4
+     Lady fingers, Nov. 17
+     Langues de chat, June 23
+     Layer cake, Feb. 27; Dec. 9
+     Lemon butter filling, Aug. 10
+     Lemon cake, Aug. 10
+     Lemon darioles, Aug. 16
+     Lemon sauce, March 27
+     Macaronade Celestine, July 15
+     Macaroons, Nov. 17
+     Macaroons, fancy, Nov. 18
+     Meringue a la creme, Chantilly, Dec. 1
+     Meringue peaches, March 10
+     Meringue shells, Oct. 27
+     Mint wafers, Oct. 17
+     Mirlitons, Aug. 26
+     Mirlitons au rhum, Sept. 4
+     Moka cake (Mocha cake), Feb. 18
+     Napoleon cake, Feb. 16
+     Orange cake, Aug. 10
+     Orange butter filling, Aug. 10
+     Orange darioles, Aug. 16
+     Orange sauce, March 27
+     Pastry cream, Nov. 24
+     Patience cake, July 18
+     Peaches, Bourdaloue, May 13
+     Peach cobbler, July 16
+     Peach meringue, July 18
+     Peach whipped cream, Oct. 1
+     Pears Bourdaloue, April 28
+     Pear cobbler, July 16
+     Pears Piedmont, Oct. 3
+     Pie paste, Dec. 8
+     Pineapple Creole, April 14
+     Pink pudding, Victor, Oct. 26
+     Pistache eclairs, Dec. 4
+     Plum pudding, Feb. 17
+     Pommes d'arbre 1915 (apple), March 28
+     Pound cake, Nov. 10
+     Prune souffle, March 23
+     Pudding Gastaner, April 8
+     Pudding Rossini, March 27
+     Pudding souffle, Dame Blanche, May 12
+     Puff paste, Nov. 14
+     Puff paste baskets, Aug. 7
+     Puff paste roses, Aug. 1
+     Puff paste sandwich, Aug. 9
+     Raspberry meringue, July 18
+     Raspberry shortcake, April 11
+     Raspberry whipped cream, Oct. 1
+     Rice croquettes, July 31
+     Rice darioles, Sept. 10
+     Rolled oats pudding, Jan. 24
+     Roly poly pudding, Oct. 7
+     Royal butter, Sept. 12
+     Royal cake, Sept. 12
+     Royal icing, June 7
+     Sabayon sauce, April 21
+     Sand tart (sable), March 9
+     Savarin au kirsch, Dec. 26
+     Savarin Chantilly, Dec. 26
+     Savarin Mirabelle, Dec. 26
+     Savarin, Montmorency, Dec. 26
+     Snails, July 4
+     Sponge cake, March 16
+     Strawberry meringue, July 18
+     Strawberry shortcake, April 11
+     Strawberry shortcake, old fashioned, April 11
+     Strawberry whipped cream, Oct. 1
+     Streusel cake, July 3
+     Tango cake, Sept. 18
+     Tartelette au Bar le Duc, Jan. 16
+     Tartelette of pears, Oct. 30
+     Tipsy parson, July 15
+     Tutti frutti pudding, Oct. 8
+     Vanilla cream sauce, Jan. 24
+     Vanilla custard with meringue, July 15
+     Vanilla darioles, Aug. 16
+     Wedding cake, Oct. 4
+     Whipped cream in cup, Aug. 22
+     Wine sauce, July 16
+
+
+PIE
+
+     Apple, Dec. 8
+     Apricot, March 26
+     Banana, Oct. 3
+     Banana cream, May 23
+     Blackberry, March 26
+     Chocolate cream, Sept. 19
+     Cherry, March 26
+     Cocoanut custard, April 20
+     Cocoanut meringue, April 20
+     Currant, March 26
+     English currant, March 26
+     English gooseberry, March 26
+     English grape, March 26
+     English huckleberry, March 26
+     English rhubarb, March 26
+     Gooseberry, March 26
+     Lemon custard, April 20
+     Lemon meringue, April 20
+     Lemon pie, special, April 20
+     Lemon pie, special, Oct. 22
+     Meringue paste for pie, April 20
+     Mince, Nov. 22
+     Orange custard, April 20
+     Orange meringue, April 20
+     Peach, March 26
+     Pear, March 26
+     Pineapple, March 26
+     Pumpkin pie, Aug. 2
+     Pumpkin pie pulp, Aug. 2
+     Raspberry, March 26
+     Raspberry cream, May 23
+     Strawberry, March 26
+     Strawberry cream, May 23
+     Vanilla custard, April 20; Nov. 2
+     Vanilla meringue, April 20
+
+
+PORK
+
+     Bacon and cabbage, Feb. 10
+     Bacon, fried, Nov. 5
+     Blood pudding, Dec. 21
+     Blood pudding, sauce Robert, May 30
+     Buckwurst, hot, March 21
+     Breakfast sausages, Dec. 13
+     Chops, Badoise, July 23
+     Deviled ham, Sept. 13
+     Ham and spinach, boiled, April 12
+     Ham, boiled, Leonard, March 19
+     Ham croquettes, Aug. 17
+     Ham, fried, Oct. 29
+     Ham, pickled, Dec. 18
+     Imported Frankfurter sausages, Aug. 19
+     Loin, baker's oven style, March 15
+     Loin, roasted, Oct. 27
+     Pig's feet, boiled, Nov. 24
+     Pig's feet, broiled, chili sauce, Feb. 7
+     Pig's feet, broiled, special, Nov. 24
+     Pig's feet, St. Menehould, July 2
+     Pig's knuckles and sauerkraut, Sept. 16
+     Spareribs, broiled, with lentils, Feb. 2
+     Sugar-cured ham glace, Aug. 23
+     Virginia ham, broiled, May 12
+     Virginia ham croquettes, Aug. 17
+     Virginia ham glace, Aug. 8
+
+
+POTATOES
+
+     A la Reine, Jan. 10
+     Allumette, June 4
+     Alsatian, March 30
+     Anna, Jan. 11
+     Au gratin, Nov. 12
+     Baked, sweet, with sugar, Sept. 12
+     Bischwiller, Sept. 9
+     Brioche, Sept. 1
+     Broiled, sweet, Feb. 1
+     Browned hashed, Jan. 2
+     Candied, sweet, April 19
+     Chateau, Oct. 31
+     Cleo, Dec. 24
+     Cottage fried, July 2
+     Croquettes, Oct. 28
+     Delmonico, Nov. 4
+     Duchesse, Nov. 25
+     En surprise, Aug. 28
+     Flambe, sweet, with rum, April 23
+     Fondante, April 3
+     French fried, Nov. 6
+     Gauffrette, Feb. 21
+     Gendarme, Nov. 8; Dec. 20
+     Georgette, Nov. 29
+     Hollandaise, Nov. 1
+     Jeanette, April 16
+     Julienne, Nov. 15
+     Laurette, Nov. 5
+     Lorraine, Nov. 9
+     Louis, Aug. 18
+     Lyonnaise, Oct. 30
+     Maitre d'hotel, Jan. 5
+     Marquise, June 1
+     Mashed, au gratin, Jan. 19
+     Mashed browned, Nov. 7
+     Nature, Nov. 5
+     O'Brien, Feb. 6
+     Olivette, Jan. 17
+     Paille (straw), Nov. 18
+     Pancakes, July 2
+     Paprika, Nov. 26
+     Parisian, Feb. 11
+     Parisienne, Hollandaise, Aug. 6
+     Paul Stock, Oct. 7
+     Palestine, March 30
+     Persillade, March 13
+     Pont neuf, Dec. 25
+     Potato cakes, March 1
+     Rissolees, Dec. 15; Jan. 17
+     Ritz, March 12
+     Saratoga chips, Nov. 26
+     Saute, sweet, Feb. 24
+     Southern style, sweet, Jan. 25
+     Southern, No. 2, sweet, April 22
+     Soufflee, Dec. 2
+     St. Francis, Nov. 4
+     Steamboat fried, Sept. 18
+     Sweet potatoes (see Southern)
+     Sweet potato pudding, Oct. 24
+     Sweet potato croquettes, March 30
+     Sybil, Feb. 21
+     Waffle, Feb. 21
+     York, Sept. 13
+
+
+PRESERVES, JELLIES, PICKLES
+
+     Apples and quinces, canned, July 6
+     Apple butter, July 6
+     Apple jelly, May 11
+     Apples spiced sweet, Aug. 12
+     Apricot marmalade, June 17
+     Artichokes pickled, Sept. 29
+     Blackberry cordial, for medicinal purposes, July 14
+     Blackberry jam, May 11
+     Blackberry jelly, May 11
+     Cherry preserves, June 17
+     Cherries brandied, June 17
+     Cherries jellied, July 14
+     Cherries spiced, Aug. 12
+     Cider, boiled, May 19
+     Citron preserves, March 29
+     Crab apple marmalade and jelly, June 17
+     Cranberry jelly, June 17
+     Cucumber sweet pickles, ripe, Sept. 29
+     Currant jelly, June 12
+     Fig jam, July 14
+     Fruits, dried, stewed, Aug. 29
+     Glace fruits, Aug. 1
+     Gooseberry jam, Aug. 12
+     Grape jelly, Aug. 12
+     Grape juice, sweet, Sept. 30
+     Green gage plums preserved, June 17
+     Lemon or orange peel, candied, July 14
+     Limes, to preserve, July 14
+     Mince meat, canned, Sept. 30
+     Nasturtion seeds pickled, Sept. 29
+     Onions, pickled, Sept. 29
+     Orange or lemon brandy for flavoring, Aug. 1
+     Peaches, brandied, June 17
+     Peaches, sweet pickled, Sept. 29
+     Peach marmalade, June 17
+     Pears, baked, for canning, Aug. 1
+     Pears, peaches or plums, canned, July 6
+     Pears, preserved, March 29
+     Pickles, Sept. 29; May 10
+     Pineapple preserves, March 29
+     Preserves--amount of fruit required, May 11
+     Pumpkin or squash, to can, Sept. 30
+     Quince jelly, March 29
+     Raspberry juice, May 19
+     Raspberry or loganberry jam, May 11
+     Spiced vinegar, for pickles, Aug. 12
+     Strawberries, canned, May 11
+     Strawberry preserves, May 11
+     Tomatoes, pickled, green, Sept. 29
+     Tomatoes, spiced, Aug. 12
+     Tomato preserves, July 6
+     Vanilla brandy, July 14
+     Violets preserved, Sept. 30
+     Watermelon preserves, July 6
+
+
+SALADS
+
+     Algerienne, Oct. 25
+     Alligator pear, Feb. 22
+     Anchovy, Nov. 25
+     Americaine, Dec. 16
+     Asparagus tips, Oct. 30
+     Avocado, French dressing, Oct. 23
+     Beets, pickled, Oct. 31
+     Brazilian, Nov. 4
+     Bresilienne, July 13
+     Bretonne, June 27
+     Cauliflower, July 7
+     Celery mayonnaise, Nov. 10
+     Celery root, field and beet, Dec. 20
+     Celery Victor, Nov. 4
+     Cendrillon, June 25
+     Chateau de Madrid, Aug. 15
+     Chicken, Victor, Jan. 3
+     Chicory, Oct. 28
+     Chiffonade, Nov. 26
+     Chilian, Aug. 10
+     Cole slaw, Nov. 5
+     Cole slaw, ravigote, April 19
+     Cosmopolitan, Aug. 6
+     Crab, Feb. 16
+     Crab, Louis, May 7
+     Cucumber salad, Jan. 9
+     Culemo, sliced, Aug. 4
+     Cupid d'azure, July 19
+     Dandelion, April 12
+     Dandelion, German style, April 12
+     Doucette, Nov. 20
+     Ecrevisse, Gourmet, Nov. 23
+     Egg, Sept. 12
+     Endive, Dec. 3
+     Endive, with beets, Aug. 15
+     Escarole, Oct. 28
+     Field, Oct. 30
+     Fresh vegetable, Jan. 17
+     Herring, July 29
+     Herring, Moscovite, Sept. 7
+     Imperial, July 1
+     Italian, Jan. 14
+     Knickerbocker, May 9
+     Lentil, Feb. 2
+     Lettuce, Oct. 29
+     Lettuce and tomato, March 23
+     Livermore, Dec. 15
+     Lobster, Jan. 2
+     Lobster with anchovies, Jan. 2
+     Lorenzo, Sept. 17
+     Lorette, Oct. 18
+     Louis, July 26
+     Louise, July 20
+     Majestic, July 17
+     Mirabeau, Jan. 7
+     Nivernaise, Dec. 19
+     Olga, Nov. 25
+     Orloff, June 18
+     Panache, May 12
+     Pear, mayonnaise, Oct. 19
+     Potato, Nov. 11
+     Puree of potato, June 8
+     Rachel, June 15
+     Ravachol, Nov. 29
+     Red cabbage, July 31
+     Rejane, Dec. 19
+     Romaine, Oct. 29
+     Russe, Jan. 28
+     Salad dressing, Oct. 23
+     Shrimp, Nov. 15
+     Shrimp, Anastine, Sept. 19
+     Stanislaus, Dec. 29
+     String bean, May 23; Dec. 24
+     String bean and tomato, Sept. 6
+     Tomatoes, sliced, Nov. 2; Nov. 16
+     Tosca, Dec. 29
+     Tuna, Nov. 6
+     Waldorf, Nov. 19
+     Watercress, Feb. 16
+     White bean, Aug. 2
+
+
+SALAD DRESSING
+
+     Egg, Dec. 28
+     Escoffier, Aug. 31
+     French, Oct. 27
+     Roquefort, Jan. 19
+     Russian, June 23
+     Salad, Oct. 23
+     St. Francis, Oct. 25
+     Thousand Island, Nov. 9
+     Victor, April 21
+     With chapon, June 2
+
+
+SANDWICHES
+
+     Bread and butter, Nov. 11
+     Careme, April 5
+     Chicken, Nov. 8
+     Cream of almond, April 9
+     Creole, April 9
+     Dubney, April 9
+     Olive, April 9
+     Schlemmerbroedchen, July 31
+     Windsor, April 9
+
+
+SAUCES
+
+     Allemande, March 4
+     Anchovy, Jan. 29
+     Anchovy butter, Nov. 21
+     Anglaise, Dec. 29
+     Au vin blanc, Oct. 30
+     Bearnaise, Jan. 13
+     Bearnaise tomatee, Jan. 13
+     Bechamel, Oct. 28
+     Bercy, Feb. 7; Oct. 31
+     Bordelaise, Nov. 8
+     Bread, Jan. 9; Feb. 15
+     Bread crumbs, Jan. 9; Feb. 15
+     Brown butter, Nov. 10
+     Brown gravy, Nov. 14
+     Cardinal, May 3
+     Caper, Dec. 11
+     Celery, Aug. 21
+     Chambord, Aug. 30
+     Champagne, Aug. 8
+     Choron, Jan. 13
+     Colbert, Nov. 19
+     Cranberry, Sept. 17
+     Cream, Oct. 28
+     Creole, Dec. 13
+     Curry, Dec. 19
+     Devil, April 30
+     Diplomate, June 1
+     Ecrevisse, July 28
+     Egg, Oct. 28
+     Estragon (tarragon), April 15
+     Fidgi, May 14
+     Figaro, cold, Aug. 7
+     Flamande, Aug. 20
+     Fleurette, Nov. 4
+     Forestiere, Nov. 21
+     Genoise, Nov. 1
+     Giblet, March 14
+     Golfin, Dec. 19
+     Green Hollandaise, Feb. 13
+     Hollandaise, Oct. 27
+     Horose, Dec. 16
+     Horseradish, cold, English style, Nov. 3
+     Horseradish en bouillon, Nov. 3
+     Horseradish in cream, Nov. 3
+     Hussarde, June 16
+     Indian soy, Aug. 31
+     Italienne, Dec. 3
+     Kentucky, Aug. 29
+     Lobster, Sept. 17
+     Madere, Nov. 4
+     Maitre d'hotel, Oct. 30
+     Mariniere, March 4
+     Maximilienne, Sept. 11
+     Mayonnaise, Oct. 31
+     Meuniere, Dec. 17
+     Mignonnette, Nov. 27
+     Mint, Dec. 15
+     Montebello, Aug. 6
+     Mornay, Dec. 15
+     Mousseline, Nov. 5
+     Mustard, July 19; Nov. 30
+     Newburg, Feb. 5
+     Nonpareil, Aug. 16
+     Olive, April 30
+     Oyster, Jan. 16
+     Paprika, Nov. 26
+     Pepper, May 29
+     Perigord, March 7; Dec. 6
+     Perigordine, Nov. 23
+     Perigueux, March 7
+     Pink mayonnaise, Jan. 14
+     Piquante, Nov. 18
+     Poivrade, Feb. 28
+     Port wine, March 4; Aug. 11
+     Poulette, Nov. 22
+     Remoulade, Dec. 30
+     Riche, Dec. 21
+     Robert, May 23
+     Rougemont, Sept. 1
+     Shrimp, Dec. 4
+     Soubise, Jan. 14
+     Special, Nov. 24
+     Supreme, Nov. 13
+     Sweet-sour, March 1
+     Tarragon (estragon), April 15
+     Tartar, Nov. 6
+     Venitienne, May 26
+     Verte, April 25
+     Vinaigrette, Dec. 31
+     White wine, Oct. 30
+
+
+SHELL FISH
+
+     Crab a la Louise, March 22
+     Crab, boiled, Nov. 19
+     Crab cocktail, Cremiere, July 2
+     Crab cocktail, Victor, March 24
+     Crab, curried, April 7
+     Crab, deviled, Jan. 30
+     Crab, deviled, in shell, April 17
+     Crab en brochette, April 6
+     Crab meat au gratin, March 22
+     Crab meat, au beurre noisette, Nov. 19
+     Crab meat, Belle Helene, March 23
+     Crab meat, Gourmet, March 22
+     Crab meat in chafing dish, March 22
+     Crab meat in cream, Dec. 30
+     Crab meat, Monza, Dec. 30
+     Crab meat, Suzette, March 22
+     Crab or oysters, Poulette, March 22
+     Crab, Portola, April 13
+     Crab, ravigote, cold, May 9
+     Ecrevisses en buisson, Nov. 7
+     Ecrevisses, Georgette, Oct. 16
+     Ecrevisses, Lafayette, June 3
+     Ecrevisses, mayonnaise, Nov. 29
+     Mousse d'ecrevisses, July 28
+     Lobster, baked, Cardinal, Sept. 26
+     Lobster, baked, Lincoln, June 28
+     Lobster, Becker, July 9
+     Lobster, broiled, Dec. 24
+     Lobster croquettes, Dec. 23
+     Lobster en court bouillon, Aug. 22
+     Lobster, stuffed, Jan. 5
+     Lobster, Newburg, Nov. 8
+     Lobster, Thermidor, Jan. 22
+     Mussels, Mariniere, March 4
+     Scallops a la Mornay, March 2
+     Scallops, Newburg, Feb. 24
+     Shrimps with mushrooms, March 25
+     Terrapin, how to boil, March 21
+     Terrapin au beurre, Sept. 20
+     Terrapin, Baltimore, March 21
+     Terrapin, Jockey Club, March 21
+     Terrapin, Maryland, March 21
+
+
+SHELL FISH--CLAMS
+
+     Bateliere, March 6
+     Creole, Feb. 1
+     En cocotte, Californienne, July 3
+     Fried soft clams, Tartare, Aug. 26
+     Little necks on half shell, Nov. 5
+     Scalloped, Aug. 3
+     Soft clams, Newburg, Feb. 5
+     Stuffed, July 7
+     With wine sauce, April 5
+
+
+SOUPS
+
+Consomme
+
+     Ab-del-Cader, June 14
+     Allemande, June 22
+     Alexandria, Aug. 1
+     Andalouse, June 16
+     Aux eclairs, May 18
+     Aux pluches, May 26
+     Aux quenelles, April 14
+     Aux quenelles, Doria, May 22
+     Bellevue, Dec. 5
+     Bohemienne, June 28
+     Bouillon, Nov. 3
+     Bretonne, Jan. 22
+     Brunoise, Dec. 10
+     Brunoise and vermicelli, Sept. 3
+     Cameroni, July 11
+     Camino, March 17
+     Caroline, June 2
+     Celery and rice, Aug. 19
+     Celestine, April 28
+     Charles Quint, July 8
+     Chartreuse, Sept. 20
+     Chatelaine, Aug. 26
+     Chevalier, July 23
+     Chicken broth, Oct. 29
+     Chiffonnade, May 3
+     Cialdini, Nov. 20
+     Clam broth, Dec. 5
+     Clam broth, Chantilly, Dec. 5
+     Colbert, Feb. 25; Aug. 22
+     Creme de volaille, Jan. 14
+     Creole, June 24
+     Croute au pot, May 5
+     D'Artagnan, Jan. 12
+     Daumont, April 16
+     De la mariee, Jan. 16
+     Diable, May 14
+     Diane, Oct. 21
+     Ditalini, Dec. 13
+     Doria, Dec. 2
+     Du Barry, March 11
+     Favorite, Jan. 7
+     Federal, Sept. 5
+     Fermiere, Aug. 12
+     Fleury, Dec. 22
+     Florentine, Feb. 21; July 4
+     Frascati, Oct. 3
+     Garibaldi, July 15
+     Georgia, Oct. 1
+     Gumbo, strained, in cups, Feb. 27
+     Imperatrice, Jan. 18
+     Inauguration, July 28
+     Irma, June 18
+     Italian paste, Aug. 24
+     Japonnaise, June 4
+     Julienne, Jan. 4
+     Leopold, Oct. 17
+     Madrilene, Dec. 29
+     Magadore, June 26
+     Marchand, June 6
+     Marie Louise, July 2
+     Massenet, Dec. 21
+     Medina, Sept. 29
+     Monaco, Aug. 8
+     Monte Cristo, July 26
+     Montesquieu, Aug. 17
+     Napier, Sept. 13
+     National, Sept. 27
+     Nelson, Oct. 12
+     Nicoise, July 6
+     Noodles, Oct. 6
+     Oriental, Aug. 10
+     Orleans, Dec. 20
+     Oyster broth, April 8
+     Palestine, July 13
+     Parfait, April 6; Jan. 24
+     Paysanne, Aug. 6
+     Pemartin, Oct. 8
+     Perles de Nizam, May 24
+     Plain, Oct. 27
+     Portugaise, Sept. 9
+     Printanier, April 30
+     Profiteroles, May 28
+     Rachel, Feb. 17
+     Rivoli, Dec. 17
+     Ravioli, May 12
+     Rothschild, Aug. 4
+     Royal, Nov. 21
+     Royal, with carrots, May 8
+     Royal, green, Sept. 22
+     Royal, red, Sept. 22
+     Russe, April 26
+     Sago, Nov. 7
+     Sarah Bernhardt, May 20
+     Scotch, Jan. 11
+     Sevigne, I, Dec. 1
+     Sevigne, II, April 18
+     Sicilienne, July 21
+     Soubise, April 22
+     Stuffed cabbage, Sept. 15
+     Tapioca with ecrevisse butter, Aug. 29
+     Talleyrand, July 17
+     Tapioca, Nov. 11
+     Theodora, April 20
+     Tosca, May 16
+     Turbigo, June 10
+     Trianon, July 19; Sept. 22
+     Vanderbilt, July 30
+     Vivieurs, May 7
+     Valentienne, May 10; June 20
+     Venitienne, May 30
+     Vermicelli, Feb. 10
+     Xavier, June 22
+
+
+CREAM SOUPS
+
+     Algerienne, May 25
+     Artichokes, June 11
+     Asparagus, Nov. 26
+     Asparagus, Favori, Oct. 18
+     Creme Bagration, May 17
+     Bananas, March 5
+     Bisque d'ecrevisses, Dec. 25
+     Bisque of California oysters, Jan. 9
+     Bisque of clams, Nov. 22
+     Bisque of crabs, Jan. 23
+     Cardinal, May 27
+     Cauliflower, Oct. 31
+     Celery, Nov. 2
+     Celery, Kalamazoo, Feb. 8
+     Chicken, Nov. 9
+     Chicken a la Reine, Dec. 17
+     Chicken, Hortense, April 1
+     Congolaise, May 31
+     Corn and onions, Sept. 17
+     Countess, June 25
+     Endives, Dec. 6
+     Farina, March 7
+     Farina lie, Sept. 10
+     Flageolets, July 24
+     Frogs' legs, Feb. 24
+     Green corn, I, March 9
+     Green corn, II, June 3
+     Lettuce, March 2
+     Lima beans, Feb. 19
+     Maintenon, Jan. 18
+     Parisienne, April 13
+     Parsnips, April 29
+     Parsnips, II, June 17
+     Pea, Oct. 15
+     Pea, Suzon, Oct. 15
+     Pea, St. Germain, Oct. 15
+     Potatoes, Nov. 8
+     Reine Mogador, April 6
+     Rice, Dec. 28
+     Summer squash, cream of, Oct. 10
+     Watercress, July 22
+
+
+THICK SOUPS
+
+(Potage)
+
+     Bean and cabbage soup, Sept. 21
+     Burned farina soup, April 24
+     Cabbage soup, Normande, June 15
+     Chicken okra, Dec. 7
+     Chicken, Bresilienne, June 27
+     Chicken, Florentine, Aug. 18
+     Chicken, Francaise, Oct. 9
+     Chicken, Mulligatawney, July 14
+     Chicken, Piedmontaise, July 16
+     Chicken, Portugaise, July 5
+     Chicken, San Remo, Sept. 23
+     Clam chowder, Dec. 5
+     Clam chowder, Boston style, March 24
+     Clear green turtle, April 2
+     Cold celery broth, Aug. 27
+     Cooper soup, May 23
+     Crab gumbo, July 20
+     Croute Bretonne, July 3
+     Ditalini, a la Royal, Sept. 16
+     Farina, Francis Joseph, May 2
+     Fish broth, July 20
+     Fish broth with whipped cream, Sept. 1
+     Fish chowder, April 10
+     German carrot soup, Sept. 7
+     German lentil, March 29
+     Giblet, a l'Anglaise, Oct. 29
+     Hare soup, Uncle Sam, Oct. 5
+     Homemade clam soup, Sept. 25
+     Hungarian, Oct. 11
+     Lamb broth a la Grecque, May 6
+     Lamb broth, a la Reine, Aug. 2
+     Lamb broth, Olympic Club, June 9
+     Lobster chowder, Dec. 5
+     Macaroni soup with leeks, Sept. 6
+     Mock turtle, Feb. 15
+     Mutton, Kitchener, Sept. 8
+     Onion and tomato, Oct. 7
+     Onion, au gratin, March 1; Nov. 15
+     Oyster, family style, Nov. 12
+     Oxtail, English style, Feb. 1
+     Pannade, March 3
+     Pea, with vermicelli, Aug. 14
+     Petite marmite, Dec. 24
+     Potage a l'Anglaise, Jan. 7
+     Potage Albert, May 29
+     Potage Alexandra, Dec. 20
+     Potage Americaine, Dec. 31
+     Potage Andalouse, Jan. 17
+     Potage Arlequin, June 13
+     Potage Bagration, Jan. 11
+     Potage Bonne Femme, Dec. 26
+     Potage Bouquetiere, Oct. 20
+     Potage Bourgeoise, Aug. 27
+     Potage Brunoise with rice, Aug. 20
+     Potage Cambridge, Nov. 13
+     Potage Cameroni, Aug. 7
+     Potage Champenoise, Oct. 14
+     Potage Chatelaine, April 11
+     Potage Coburg, July 9
+     Potage Colbert, Aug. 28
+     Potage Coquelin, March 23
+     Potage Dagobert, July 10
+     Potage Dieppoise, Aug. 15
+     Potage Duchesse, Dec. 24
+     Potage Esau, March 25
+     Potage Faubonne, Dec. 22
+     Potage Ferneuse, Oct. 19
+     Potage Flamande, Dec. 27; Dec. 16
+     Potage Fontange, May 15
+     Potage Carpure, Sept. 19
+     Potage Gentilhomme, Jan. 19
+     Potage Grande Mere, Jan. 10
+     Potage Grenade, Oct. 16
+     Potage Hollandaise, Dec. 10
+     Potage Honolulu, July 7
+     Potage Italienne, Aug. 16
+     Potage Jackson, Dec. 30
+     Potage Kroumir, Feb. 23
+     Potage Lamballe, Nov. 5
+     Potage Livonien, Oct. 22
+     Potage Lord Mayor, July 13
+     Potage maintenon, Sept. 2
+     Potage Marie Louise, Jan. 15
+     Potage Marquis, Jan. 5
+     Potage Mathilda, Dec. 23
+     Potage McDonald, Jan. 20; July 29
+     Potage Mexicaine, July 31
+     Potage Mongol, Dec. 13
+     Potage Montglas, Aug. 31
+     Potage Nassau, Aug. 13
+     Potage Navarraise, Sept. 28
+     Potage Parmentier, Aug. 11
+     Potage Paysanne, June 19
+     Potage Plessy, Aug. 30
+     Potage Portugaise, April 12
+     Potage Quirinal, Jan. 8
+     Potage Reine Margot, Dec. 21
+     Potage Ruffo, Sept. 4
+     Potage Sante, Nov. 19
+     Potage Saxe, April 7
+     Potage Schorestene, Sept. 30
+     Potage Solferino, April 4
+     Potage St. Marceau, July 1
+     Potage Talleyrand, Feb. 5
+     Potage tapioca, Crecy, Jan. 30
+     Potage Turinoise, May 13
+     Potage Velour, July 27
+     Potage Venitienne, Jan. 13; April 8
+     Potage vert pre, July 18
+     Potage Viennoise, April 8
+     Potage Villageois, Oct. 13
+     Potage Voisin, Feb. 13
+     Potage Waldaise, Feb. 11
+     Potage Westmoreland, Feb. 18
+     Potato and leek soup, Nov. 7
+     Potato soup, Faubonne, April 5
+     Potato, Dieppoise, April 23
+     Pot au feu, March 15
+     Puree Camelia, May 21
+     Puree Celestine, March 20
+     Puree Crecy, Jan. 26
+     Puree d'Artois, March 8
+     Puree of cucumbers, June 21
+     Puree of game, Nov. 18
+     Puree of game, St. Hubert, Nov. 18
+     Puree of green asparagus, April 27
+     Puree of lentils, Oct. 30
+     Puree of lentils with tapioca, Aug. 21
+     Puree of lima beans, Dec. 14
+     Puree of peas, plain, Oct. 27
+     Puree of peas, aux croutons, Oct. 27
+     Puree of peas, Varsovienne, Oct. 27
+     Puree of peas with noodles, Sept. 12
+     Puree of pheasant, St. Hubert, Feb. 10
+     Puree of potatoes, March 20
+     Puree of red kidney beans, May 4
+     Puree of spinach, April 19
+     Puree of tomatoes, Oct. 28
+     Puree of tomatoes with rice, Nov. 8
+     Puree of turnips, Caroline, Aug. 25
+     Puree of white beans, Dec. 18
+     Puree of white beans, Allemande, Aug. 23
+     Puree of white beans, Soubise, May 9
+     Puree paysanne, March 16
+     Puree St. Germain, April 15
+     Rice soup, a l'Allemande, July 25
+     Rice, Palmero, Aug. 9
+     Rocol, a la Russe, June 1
+     Shrimp, family style, Oct. 2
+     Soft clam soup, Salem, June 7
+     Sorrel, a l'eau, June 5
+     Sorrel, with rice, June 29
+     Terrapin, Southern style, Aug. 3
+     Tomato broth (hot or cold), July 29
+     Veloutine Aurore, May 19
+     Veloute, Dec. 10
+     Velvet soup, March 19
+     Viennese bean, March 26
+     White bean soup, March 14
+
+
+SQUAB
+
+     Boneless, en aspic, July 17
+     Breast of, au jus, Sept. 19
+     Breast of, Eveline, Oct. 8
+     Breast of, Perigord, May 2
+     Breast of, saute in butter, June 4
+     Breast of, under glass, St. Francis, Feb. 4
+     Broiled squab, April 2
+     Broiled squab, with fresh mushrooms, April 2
+     En compote, Jan. 15
+     Potpie, English style, Jan. 1
+     Roast, au jus, Feb. 21
+
+
+STEWS
+
+     Beef goulash, Oct. 28
+     Beef stew, homemade, Nov. 7
+     Haricot of mutton, Feb. 13
+     Hasenpfeffer (hare stew), Jan. 12
+     Hungarian goulash, Oct. 28
+     Lamb Irish stew, Nov. 2
+     Navarin of lamb, printanier, Nov. 25
+     Paprika veal, July 20
+     Pickelsteiner stew, May 13
+     Pilaff a la Turc, Jan. 8
+     Ragout a la Deutsch, Dec. 22
+     Ragout Fin, Dec. 29
+     Reindeer stew, March 7
+     Spring lamb Irish stew with dumplings, Sept. 25
+
+
+TRIPE
+
+     A la mode de Caen, Feb. 28
+     Broiled honeycomb, chili sauce, May 11
+     Broiled honeycomb, maitre d'hotel sauce, Oct. 30
+     Blanchard, Dec. 27
+     Creole, Dec. 20
+     Etuve, Bonne Femme, Sept. 9
+     Honeycomb, saute, aux fines herbes, Sept. 28
+     In cream with peppers, April 26
+     Saute, Lyonnaise, Feb. 17
+     Tripe and oysters in cream, Dec. 10
+     Tripe and potatoes, family style, Jan. 1
+     Tripe, Wm. H. Crane, Oct. 23
+
+
+TURKEY
+
+     Broiled baby turkey, July 4
+     Deviled legs, with chow chow, Jan. 19
+     Hash, Chateau de Madrid, June 28
+     Hash on toast, Nov. 28
+     Livers en brochette, March 6
+     Roast, March 6
+     Stuffed with chestnuts, Nov. 27
+
+
+VEAL
+
+     Breast, stuffed, au jus, Jan. 27
+     Calf's brains au beurre noir, March 13
+     Calf's brains, fried, tomato sauce, June 1
+     Calf's head plain, boiled, Dec. 31
+     Calf's head a la Francaise, March 9
+     Calf's head, Providence, May 6
+     Calf's head, sauce piquante, April 13
+     Calf's head, poulette, Feb. 10
+     Calf's head, vinaigrette, Feb. 27
+     Calf's liver and bacon, Nov. 30
+     Calf's liver, Lyonnaise, Aug. 11
+     Calf's liver saute, Nov. 18
+     Calf's liver saute, Robert, May 23
+     Calf's liver saute, Spanish style, Aug. 4
+     Chops, broiled, Nov. 4
+     Chops en papillote, Feb. 8
+     Chops, Montgolfier, Sept. 10
+     Cutlets, breaded, tomato sauce, May 26
+     Fricandeau, au jus, April 7
+     Fricassee, Jan. 20
+     Kidneys, broiled, English style, June 13
+     Kidney roast, Dec. 20
+     Kidneys saute au Madere, June 29
+     Leberkloese (calf's liver dumplings), April 25
+     Leg, au jus, Nov. 7
+     Loin, roasted, June 23
+     Loin roasted, Nivernaise, July 11
+     Paprika schnitzel, March 5
+     Paprika veal, July 20
+     Rolled veal, Huguenin, March 25
+     Saute, Catalane, Oct. 12
+     Shoulder, au jus, Oct. 31
+     Sweetbreads braise (glace), Dec. 25
+     Sweetbreads braise, Ancienne, April 14
+     Sweetbreads braise, Clamart, April 5
+     Sweetbreads braise, Georginette, Sept. 5
+     Sweetbreads braise, Godard, May 7
+     Sweetbreads braise, Henri IV, March 27
+     Sweetbreads, Lavaliere, June 22
+     Sweetbreads braise, Marie Louise, April 1
+     Sweetbreads Marigny, July 24
+     Sweetbreads braise, Montebello, June 11
+     Sweetbreads braise, Pompadour, Dec. 1
+     Sweetbreads Poulette, July 16
+     Sweetbreads braise, Princess, July 1
+     Sweetbreads braised, Soubise, June 24
+     Sweetbreads braise, Elizabeth, July 21
+     Sweetbreads braise, St. George, June 8
+     Sweetbreads braise, Zurich, May 4
+     Sweetbreads, broiled, Nov. 1
+     Sweetbread croquettes, Dec. 23
+     Sweetbreads Egyptienne, Aug. 5
+     Sweetbreads Figaro, Aug. 7
+     Sweetbreads Lieb, Aug. 15
+     Sweetbreads Liencourt, Oct. 4
+     Sweetbreads Metropolitan Club, July 27
+     Sweetbread patties in cream, April 19
+     Sweetbreads Royal, Sept. 27
+     Sweetbreads, St. Alban, Aug. 12
+     Sweetbreads, Saint Monde, Oct. 16
+     Sweetbreads Sans Gene, Aug. 20
+     Sweetbreads, Theodora, Feb. 25
+     Wiener schnitzel, Feb. 3
+
+
+VEGETABLES
+
+     Artichoke au gratin (individual), Feb. 19
+     Artichokes, Barigoule, Sept. 24
+     Artichokes, boiled, Oct. 29
+     Artichokes en cocotte, Sept. 12
+     Artichokes filled with cauliflower, Feb. 23
+     d'Artichokes, fonds, Feypell, March 12
+     Artichokes, fried, March 3
+     Artichokes, jardiniere, May 2
+     Artichokes, quartered, April 28
+     Asparagus, boiled, March 13
+     Asparagus, polonaise, March 12; Feb. 4
+     Asparagus, stewed, April 4; March 14
+     Asparagus tips au gratin, Jan. 27; April 17
+     Asparagus tips in cream, Sept. 6
+     Beans, baked, Boston style, Nov. 23
+     Beans Bretonne, March 9
+     Beans, Normandie, March 17
+     Beans, white, with tomatoes, April 23
+     Beets a la Russe, July 7
+     Beets, boiled, Oct. 31
+     Beets, Californienne, Sept. 5
+     Beets, Frouard, April 17
+     Beans, Spanish, Sept. 14
+     Beets, young, in butter, March 16
+     Brussels sprouts and chestnuts, Jan. 5
+     Brussels sprouts, boiled, Jan. 5
+     Brussels sprouts in bouillon, Feb. 1
+     Cabbage, boiled, Jan. 3
+     Cabbage, German style, Aug. 27
+     Cabbage, red, Dec. 18
+     Cabbage, stuffed, Sept. 15; Dec. 18
+     Cardon a la Moelle, Nov. 30
+     Carrots in butter, March 11
+     Carrots, Vichy, Dec. 6
+     Cauliflower au gratin, Nov. 5
+     Cauliflower polonaise, Nov. 12
+     Cauliflower, puree of, March 19
+     Celery stewed, au Madere, Nov. 18
+     Celery stewed in cream, Nov. 6
+     Cepes saute, Dec. 13
+     Cepes, Tyrolienne (cold), Jan. 30
+     Chestnuts, boiled, Jan. 3
+     Chestnuts, boulettes, Oct. 6
+     Chestnuts glace, Feb. 7
+     Chestnuts glace au Madere, Feb. 7
+     Colache, Sept. 15
+     Corn a la Marie, Sept. 4
+     Corn (canned) fritters, Sept. 8
+     Corn fritters, Dec. 17
+     Corn fritters, Susan Jones, Sept. 17
+     Corn, green, June 8
+     Corn, hulled, Nov. 10
+     Corn oysters, Sept. 14
+     Corn pudding, Oct. 24
+     Corn saute in butter, July 4
+     Corn, stewed (canned), April 15
+     Cucumbers on toast, Oct. 11
+     Cucumbers stuffed, April 22
+     Egg plant, broiled, June 8
+     Egg plant, fried, Nov. 18
+     Egg plant in casserole, Sept. 8
+     Egg plant, Sicilienne, Sept. 3
+     Egg plant, stuffed, Sept. 6
+     Flageolets au cerfeuil, June 8
+     Flageolet beans, Dec. 28
+     Hubbard squash, baked, Dec. 4
+     Jerusalem artichokes in cream, Aug. 25
+     Jets de houblons, Nov. 22
+     Kohl rabi, baked, Sept. 5
+     Lentils, Feb. 2
+     Lettuce boiled, Feb. 4
+     Lettuce braise, Dec. 27
+     Lima beans, Jan. 16
+     Lima beans au paprika, Aug. 26
+     Lima beans, curried, Jan. 6
+     Lima beans, puree of, Feb. 8
+     Lima beans with shallots, Sept. 26
+     Macedoine, March 17
+     Mushrooms, fresh, broiled, Nov. 4
+     Mushrooms, fresh, puree of, Oct. 4
+     Mushrooms, fresh, saute in butter, Feb. 20
+     Mushrooms, fresh, stuffed, Jan. 10
+     Okra and tomatoes, saute, June 8
+     Onions fried, Dec. 13
+     Onions glaces, Feb. 20
+     Onions Hongroise, March 25
+     Onions, puree of, Soubise, March 31
+     Onions, stewed, Sept. 13
+     Onions stuffed, with cabbage, Jan. 3
+     Parsley, fried, Nov. 6
+     Parsnips, boiled, April 21
+     Parsnips in cream, April 21
+     Peas a la Francaise, June 21
+     Peas and carrots in cream, Nov. 7
+     Peas and shallots in cream, Sept. 7
+     Peas au cerfeuil, March 3
+     Peas, farmer style, March 15
+     Peas in cream, Jan. 16
+     Peas, new, plain, Nov. 1
+     Peppers, stuffed green, Aug. 5
+     Pimentos, stuffed, Creole, Aug. 17
+     Pumpkin and rice, scalloped, Sept. 13
+     Pumpkin, stewed, Sept. 13
+     Puree St. Germain, Nov. 15
+     Rice, Californienne, Oct. 23
+     Rice, Creole, Dec. 23
+     Rice croquettes, Dec. 16
+     Rice, timbale of, May 31
+     Rice, timbale of, Creole, May 16
+     Risotto, Jan. 8
+     Salad, puree of, March 14
+     Sauerkraut, Feb. 14
+     Sorrel, Jan. 28
+     Spinach, boiled, Jan. 5
+     Spinach, English style, Jan. 5
+     Spinach in cream, Feb. 20
+     Spinach, timbale of, Aug. 8
+     String beans, Oct. 28
+     String beans, Alsacienne, April 8
+     String beans, sweet-sour, July 22
+     String beans with tomatoes, Sept. 1
+     Succotash, July 2
+     Summer squash au beurre, Nov. 1
+     Summer squash, Native Son, June 4
+     Summer squash, mashed, June 3
+     Tomatoes baked, June 9
+     Tomatoes glacees, Dec. 10
+     Tomatoes, scalloped, Sept. 5
+     Tomatoes, stewed, Jan. 30
+     Tomatoes, stewed, Brazilian, March 19
+     Tomatoes, stewed, family style, April 30
+     Tomatoes, stuffed, Creole, June 22
+     Tomatoes, stuffed, Noyer, Nov. 23
+     Tomatoes, stuffed with chestnuts, Jan. 3
+     Turnips glaces, Dec. 20
+     Turnips, mashed, Dec. 11
+     Wax beans in butter, April 26
+
+
+WINE JELLIES
+
+     Anisette jelly, Feb. 9
+     Benedictine jelly, Feb. 9
+     Brandy jelly, Feb. 9
+     Burgundy jelly, Feb. 9
+     Champagne jelly, Feb. 9
+     Chartreuse jelly, Feb. 9
+     Claret jelly, Feb. 9
+     Cognac jelly, Feb. 9
+     Fine champagne jelly, Feb. 9
+     Fruit jelly, Feb. 9
+     Jelly a la Russe, Feb. 9
+     Kirsch jelly, Feb. 9
+     Maraschino jelly, Feb. 9
+     Moselle jelly, Feb. 9
+     Port wine jelly, Feb. 9
+     Rhine wine jelly, Feb. 9
+     Sherry jelly, Feb. 9
+     Wine jelly, Feb. 9
+     Wine jelly with Apricots, Sept. 14
+     Wine jelly with berries, Sept. 14
+     Wine jelly with peaches, Sept. 14
+     Wine jelly with whipped cream, Aug. 23
+
+
+
+
+GENERAL INDEX
+
+
+     Admiral (see Fish), 31
+
+     Afternoon teas (selections), 100, 317, 334, 337
+
+     Alaska black cod, broiled, 35
+
+     Alaska black cod, kippered in cream, 232
+
+     Alaska black cod, smoked, broiled, 298
+
+     Alaska black cod, smoked, in cream, 312
+
+     Alaska candlefish, broiled, 57
+
+     Alhambra ice cream, 308
+
+     Allemande sauce, 64
+
+     Alexandria pudding, 217
+
+     Alligator pear cocktail, 136
+
+     Alligator pear salad, 54
+
+     Allumettes (pastry), 161
+
+     Almond biscuits, 312
+
+     Almond cake, and almond cream cake, 96
+
+     Almond milk (potage Reine Margot), 379
+
+     Almond rocks (pastry), 213
+
+     Almonds, salted (hors d'oeuvre), 320
+
+     Almond wafers, 214
+
+     Alsatian fish, 312
+
+     American gugelhoff (pastry), 291
+
+     Anchovy butter, 197
+
+     Anchovy butter (sauce), 349
+
+     Anchovy salad, 353
+
+     Anchovy sauce, 29
+
+     Anchovy toast, 139
+
+     Angel cake or Angel food, 174
+
+     Angels on horseback (oysters), 117
+
+     Anglaise sauce (for fish), 387
+
+     Anise seed cake, 52
+
+     Anise toast, 277
+
+     Anisette cake, 221
+
+     Anisette jelly (wine), 40
+
+     Antipasto (hors d'oeuvre), 37
+
+     Apple, baked, 351
+
+     Apple butter, 195
+
+     Apple charlotte, 21
+
+     Apple cobbler, 208
+
+     Apple compote, 179
+
+     Apple cottage pudding, 201
+
+     Apple dressing, 355
+
+     Apples, fried, 352
+
+     Apple jelly, 133
+
+     Apple Moscovite (pastry), 54
+
+     Apple pie, 366
+
+     Apples and quinces, canned, 194
+
+     Apple roll, baked, 170
+
+     Apple sauce, 103
+
+     Apple snow (pastry), 304
+
+     Apples, spiced, sweet, 237
+
+     Apple strudel (pastry), 104
+
+     Apple turnover, 152
+
+     Apple water ice, 91
+
+     Apricot compote, 179
+
+     Apricot layer cake, 59
+
+     Apricot marmalade, 172
+
+     Apricot meringue, 210
+
+     Apricot pie, 86
+
+     Apricot roll, baked, 170
+
+     Artichoke au gratin (individual), 51
+
+     Artichokes, Barigoule, 282
+
+     Artichokes, boiled, 323
+
+     Artichokes en cocotte, 268
+
+     Artichokes, filled with cauliflower, 55
+
+     Artichokes d', fonds Feypell, 72
+
+     Artichokes, fresh, a la Russe (hors d'oeuvre), 296
+
+     Artichokes, fried, 63
+
+     Artichokes, Jardiniere, 123
+
+     Artichokes, Jerusalem, in cream, 249
+
+     Artichokes, pickled, 287
+
+     Artichokes, quartered, 119
+
+     Asparagus, boiled, 73
+
+     Asparagus, Polonaise, 35, 73
+
+     Asparagus, stewed, 74, 95
+
+     Asparagus tips au gratin, 27, 108
+
+     Asparagus tips in cream, 261
+
+     Asparagus tips salad, 325
+
+     Asparagus and Westphalia ham, 282
+
+     Assorted cakes, 344
+
+     Avocado salad, French dressing, 313
+
+
+     Baba au Rhum (pastry), 384
+
+     Baby lamb steak, horticulture, 88
+
+     Bacon and cabbage, 41
+
+     Bacon and eggs, 331
+
+     Bacon, fried, 331
+
+     Bain marie, 26
+
+     Baises (chocolate drops), 277
+
+     Baked Alaska (see Ices, etc.), 84
+
+     Bananas, baked, 275
+
+     Banana coupe (see Ices, etc.), 129
+
+     Banana cream pie, 145
+
+     Banana ice cream, 8
+
+     Bananas in cream, 325
+
+     Banana pie, 292
+
+     Bananas, sliced, with whipped cream, 156
+
+     Bananas, sweet-sour (hors d'oeuvre), 379
+
+     Banana whipped cream, 290
+
+     Barquette a l'Aurore (hors d'oeuvre), 14
+
+     Barracouda, aux fines herbes, 328
+
+     Barracouda, broiled, sauce Rougemont, 256
+
+     Bavarois a la Vanille, 379
+
+     Bavarois with Bar le Duc, 33
+
+     Bavarois, noisette (pastry), 88
+
+     Bavarois, raspberry (pastry), 29
+
+     Bass, aiguillettes of, a la Russe, 13
+
+     Bass, aiguillettes of, Massena, 74
+
+     Bass, Dijonaise, 72
+
+     Bass, fillet of (1905), 348
+
+     Bass, fillet of, Argentine, 172
+
+     Bass, fillet of, Brighton, 193
+
+     Bass, fillet of, Dieppoise, 366
+
+     Bass, fillet of, Duglere, 130
+
+     Bass, fillet of, Menton, 77
+
+     Bass, Nicoise, 153
+
+     Bass, paupiettes of, 80
+
+     Bass, Provencale, 6
+
+     Bass, fillet of, shrimp sauce, 362
+
+     Bass, timbale of, 42
+
+     Bean and cabbage soup, 279
+
+     Beans, baked, Boston style, 351
+
+     Beans, Bretonne, 69;
+       Normandie, 77;
+       Spanish, 270
+
+     Beans, white, with tomatoes, 114
+
+     Bearnaise sauce, 13
+
+     Bearnaise tomato (sauce), 13
+
+     Bechamel sauce, 322
+
+     Beef a la mode, 143;
+       cold, 206
+
+     Beef boiled with vegetables, 329
+
+     Beef, braised, 167;
+       comfortable, 262
+
+     Beef, braised, with calf's feet, 362
+
+     Beef, chipped, on toast, 162
+
+     Beef, corned, and cabbage, 27
+
+     Beef, corned, hash, 91;
+       browned, 91
+
+     Beef, corned, hash, au gratin, 91
+
+     Beef (see Classified Index), 400
+
+     Beef, fillet of, Cendrillon, 126
+
+     Beef, fillet of, Charentiere, 106
+
+     Beef, fillet of, Dumas, 238
+
+     Beef, fillet of, Lombarde, 134
+
+     Beef, filet mignon, 105;
+       Athenienne, 171;
+       Bayard, 64
+
+     Beef, filet mignon, Cheron, 147, 357
+
+     Beef, filet mignon, Du Barry, 267;
+       Marechale, 142
+
+     Beef, filet mignon, Trianon, 105
+
+     Beef, fillet of saute, Balzag, 183
+
+     Beef, goulash (stew), 321
+
+     Beef, hashed fillet of, Sam Ward, 120
+
+     Beef, larded rump of, 167
+
+     Beef, larded sirloin of, 348
+
+     Beef, larded tenderloin of, 119
+
+     Beef, larded tenderloin of, Lili, 189
+
+     Beef, larded tenderloin of, Montbasson, 119
+
+     Beef, larded tenderloin of, Sigurd, 273
+
+     Beef, larded tenderloin of, St. Martin, 154
+
+     Beef, larded tenderloin of, Vigo, 178
+
+     Beef marrow, Princess, 197
+
+     Beef, miroton of, en bordure, 360
+
+     Beef, planked sirloin steak, 22;
+       St. Francis, 209
+
+     Beef, porterhouse, baked, 301
+
+     Beef, porterhouse steak, Bercy, 142;
+       Jolly, 176
+
+     Beef, Rheinbraten, 354
+
+     Beef, roast, Jules Albert, 242
+
+     Beef, roast sirloin, fermiere, 169;
+       Mounet-Sully, 231
+
+     Beef, roast sirloin of, Porte Maillot, 385
+
+     Beef, roast tenderloin, Berthieu, 203;
+       Boucicault, 300
+
+     Beef, roast tenderloin, vert pre, 216
+
+     Beef, roast top sirloin of, 349
+
+     Beef, rump of, 103
+
+     Beef, rump steak, Bercy, 326;
+       Dickinson, 249
+
+     Beef, Salisbury steak, Stanley, 270
+
+     Beef, sirloin of, Clermont, 3
+
+     Beef, sirloin of, roasted, 331
+
+     Beef, sirloin steak, Braconiere, 296
+
+     Beef, sirloin steak, broiled, Cliff House, 164
+
+     Beef, sirloin steak, Dickinson, 98
+
+     Beef, sirloin steak, marchand de vin, 42
+
+     Beef, sirloin steak, sauce Madere, 330
+
+     Beef, sirloin steak, Saxonne, 287
+
+     Beef, small sirloin steak, a la Russe, 221
+
+     Beef, small tenderloin steak, Cercle Militaire, 281
+
+     Beef, small tenderloin steak, Demidoff, 108
+
+     Beef, small tenderloin steak, Fedora, 149
+
+     Beef, small tenderloin steak, Nicholas II, 289
+
+     Beef, sour schmorrbraten, 138
+
+     Beefsteak and kidney pie, 344
+
+     Beefsteak, Bismarck, 18;
+       Jussien, 292
+
+     Beefsteak, Provencale, 13;
+       Tartare, 213
+
+     Beef stew, homemade, 333
+
+     Beef tenderloin, minced, a l'estragon, 53
+
+     Beef, tenderloin of, Brillat Savarin, 137
+
+     Beef tenderloin, Bristol, 374;
+       Cardinalice, 250
+
+     Beef, tenderloin of, Cubaine, 110;
+       Cumberland, 113
+
+     Beef, tenderloin of, Gambetta, 233
+
+     Beef, tenderloin of, larded, 328
+
+     Beef, tenderloin of, Malvina, 38
+
+     Beef, tenderloin of, Moderne, 227
+
+     Beef, tenderloin of, Parisienne, 165
+
+     Beef, tenderloin of, Voisin, 158
+
+     Beef, tenderloin steak, Bernardi, 303
+
+     Beef, tenderloin steak, broiled, 334
+
+     Beef, tenderloin steak, Florentine, 19
+
+     Beef, tenderloin steak, Marseillaise, 182
+
+     Beef, tenderloin steak, Polonaise, 116
+
+     Beef, tenderloin steak, Rachel (small), 213
+
+     Beef tongue, boiled, 29
+
+     Beef tongue, Menschikoff, 305
+
+     Beef tongue, Parisienne, 71
+
+     Beef tongue, smoked, with spinach, 144
+
+     Beef tongue, sweet-sour, 61
+
+     Beef, tournedos, Bayard, 152
+
+     Beef, tournedos, Bordelaise, 129;
+       Cafe Julien, 256
+
+     Beef, tournedos, Massenet, 350;
+       Nicoise, 139
+
+     Beef, tournedos, Porte Maillot, 199;
+       Vaudeville, 186
+
+     Beets a la Russe, 196
+
+     Beets, boiled, 326
+
+     Beets, Californienne, 260;
+       Frouard, 108
+
+     Beets, young, in butter, 76
+
+     Beignets souffles (pastry), 169
+
+     Benedictine jelly, 40
+
+     Bercy (garniture), 38
+
+     Bercy (sauce), 38, 326
+
+     Berliner Pfannenkuchen (pastry), 187
+
+     Berries with whipped cream, 157
+
+     Bignon (see Fish), 11
+
+     Bird's nests (pastry), 222
+
+     Biscuits, almond, 312
+
+     Biscuits, bran, 318
+
+     Biscuit glace, apple, 385
+
+     Biscuit glace, chocolate, 385;
+       coffee, 385
+
+     Biscuit glace, foundation, 385
+
+     Biscuit glace, Kirsch, 385;
+       mapeline, 385
+
+     Biscuit glace, peppermint, 385;
+       pineapple, 385
+
+     Biscuit glace, pistache, 385;
+       raspberries, 385
+
+     Biscuit glace, St. Francis, 385;
+       strawberry, 385
+
+     Biscuits, Maryland beaten, 344
+
+     Biscuits, seed, 273
+
+     Biscuits, tea, 329
+
+     Biscuit Tortoni, 90
+
+     Bisque d'ecrevisses, 383
+
+     Bisque of California oysters, 9
+
+     Bisque of clams, 350
+
+     Blanc mange aux fruits, 171;
+       aux liqueurs, 171
+
+     Blanc mange, chocolate, 171;
+       coffee, 171
+
+     Blanc mange, corn starch, 248;
+       with berries, 248
+
+     Blanc mange, corn starch, with Sabayon, 248
+
+     Blanc mange, corn starch, with stewed fruits, 248
+
+     Blanc mange, vanilla, 171
+
+     Black bass, Cambaceres, 373;
+       Heydenreich, 208
+
+     Black bass, planked, 258
+
+     Black bass, Tournon, 201
+
+     Blackberry cordial (for medicinal purpose), 205
+
+     Blackberry jam, 133
+
+     Blackberry jelly, 133
+
+     Blackberry meringue, 210
+
+     Blackberry pie, 86
+
+     Blackberry roll, baked, 170
+
+     Black cake, 273
+
+     Bloater, Yarmouth, 342
+
+     Bloater, Yarmouth, in oil (hors d'oeuvre), 98
+
+     Blood pudding, 379;
+       sauce Robert, 152
+
+     Bluefish, broiled, maitre d'hotel, 339
+
+     Buckwurst, hot (pork), 81
+
+     Boneless squab en aspic, 209
+
+     Bordelaise sauce, 334
+
+     Boston baked beans, 351
+
+     Boston brown bread, 365
+
+     Boston brown pudding, 201
+
+     Bouchettes, coffee (pastry), 170
+
+     Bouchettes, Palmyra (pastry), 207
+
+     Bouchettes (pastry), 170
+
+     Bouillabaise, Marseillaise, 370
+
+     Bouillon (consomme), 329
+
+     Boulanger (garniture), 360
+
+     Bouquet garni, 333
+
+     Bran biscuits, 318
+
+     Bran bread, 318
+
+     Bran bread, four o'clock tea, 318
+
+     Brandied cherries, 173
+
+     Brandied peaches, 173
+
+     Brandy jelly, 40
+
+     Brandy, lemon or orange, for flavoring, 224
+
+     Brandy sauce, 49
+
+     Brandy, vanilla, 205
+
+     Brazil nuts, salted (hors d'oeuvre), 135
+
+     Bread, etc. (see Classified Index)
+
+     Bread and butter sandwich, 337
+
+     Bread, Boston brown, 365
+
+     Bread, bran, 318
+
+     Bread, bran, 4 o'clock tea, 318
+
+     Bread, corn, 316, 365
+
+     Bread crumbs sauce, 9;
+       for game, 47
+
+     Bread custard pudding, 197
+
+     Bread, French, 356
+
+     Bread, Graham, 316
+
+     Bread, homemade, 356
+
+     Bread, pulled, 271
+
+     Bread, raisin, 316
+
+     Bread sauce, 9;
+       for game, 47
+
+     Bread, spoon or mush, 315
+
+     Breakfast rolls, 353
+
+     Brioche (pastry), 317
+
+     Bristol (garniture), 374
+
+     Brook trout, boiled, Romanoff, 304
+
+     Brook trout, broiled, with bacon, 99
+
+     Brook trout, Cafe de Paris, 316;
+       Cambaceres, 297
+
+     Brook trout, Meuniere, 95;
+       Miller style, 104
+
+     Brook trout, Volper, 242
+
+     Broth, fish, 212
+
+     Broth, oyster, 99
+
+     Brown Betty (pastry), 100
+
+     Brown bread pudding, baked, 289
+
+     Brown butter sauce, 336
+
+     Brown gravy sauce, 341
+
+     Brussels sprouts and chestnuts, 5
+
+     Brussels sprouts, boiled, 5
+
+     Brussels sprouts in bouillon, 32
+
+     Buckwheat cakes, 325
+
+     Buckwurst, hot, 81
+
+     Burgundy jelly (wine), 40
+
+     Burned farina soup, 115
+
+     Butter, apple, 195
+
+     Butterball duck, roasted, 344
+
+     Butterfish, saute Meuniere, 326
+
+     Butter, lobster, 383
+
+     Butter, royal (pastry), 268
+
+
+     Cabbage, boiled, 3
+
+     Cabbage, German style, 251
+
+     Cabbage, red, 376
+
+     Cabbage soup, Normande, 170
+
+     Cabbage, stuffed, 271
+
+     Cabinet pudding, 31
+
+     Cactus fruit with lemon, 38
+
+     Cake, almond, 96;
+       almond cream, 96
+
+     Cake, angel, 174
+
+     Cake anise seed, 52
+
+     Cake, anisette, 221
+
+     Cake, apricot layer, 59
+
+     Cakes assorted, 344
+
+     Cake, black, 273
+
+     Cakes, buckwheat, 325
+
+     Cake, Caroline, 76
+
+     Cake, cheese, 317
+
+     Cake, chocolate layer, 59
+
+     Cake, Christmas, 273
+
+     Cake, cinnamon, 191
+
+     Cake, cocoa, 100
+
+     Cake, coffee, 317;
+       coffee cream, 191
+
+     Cake, coffee fruit, 190
+
+     Cake, Danish apple, 303
+
+     Cake, devil, 277
+
+     Cakes, flannel, 109
+
+     Cake, French layer, 59;
+       French sponge, 291
+
+     Cake, fruit, 336
+
+     Cake, German apple, 325;
+       German coffee, 190
+
+     Cake, German huckleberry, 181
+
+     Cakes, griddle, war, 313
+
+     Cake, honey, 180
+
+     Cake, lady, 259
+
+     Cake, layer, 59, 367
+
+     Cake, lemon, 234
+
+     Cake, moka (Mocha), 50
+
+     Cake, Napoleon, 48
+
+     Cake, orange, 234
+
+     Cake, patience, 210
+
+     Cake, pound, 336
+
+     Cakes, rice, 109
+
+     Cake, royal, 268
+
+     Cakes, silver, 265
+
+     Cake, sponge, 76
+
+     Cake, streusel, 190
+
+     Cake, tango, 275
+
+     Cake, wedding, 293
+
+     Calf's brains au beurre noir, 73
+
+     Calf's brains, boiled, 154
+
+     Calf's brains fried, tomato sauce, 154
+
+     Calf's foot jelly, 202
+
+     Calf's head a la Francaise, 69
+
+     Calf's head, Poulette, 41
+
+     Calf's head, plain, boiled, 389
+
+     Calf's head, Providence, 127
+
+     Calf's head, sauce piquante, 104;
+       vinaigrette, 59
+
+     Calf's liver and bacon, 358
+
+     Calf's liver dumplings (leberkloese), 116
+
+     Calf's liver, Lyonnaise, 235
+
+     Calf's liver, saute, 345;
+       saute, Robert, 145
+
+     Calf's liver, saute, Spanish style, 228
+
+     California marmalade, 140
+
+     California raisins, 313
+
+     California sherbet, 113
+
+     Canape of anchovies (hors d'oeuvre), 328
+
+     Canape of caviar (hors d'oeuvre), 321
+
+     Canape of chicken (hors d'oeuvre), 63
+
+     Canape Eldorado (hors d'oeuvre), 292
+
+     Canape Hambourgeoise (hors d'oeuvre), 324
+
+     Canape Julia (hors d'oeuvre), 54
+
+     Canape of lobster (hors d'oeuvre), 237
+
+     Canape Martha (hors d'oeuvre), 369
+
+     Canape Monte Carlo (hors d'oeuvre), 387
+
+     Canape Norway (hors d'oeuvre), 153
+
+     Canape P. P. I. E. (hors d'oeuvre), 315
+
+     Canape of raw beef (hors d'oeuvre), 144
+
+     Canape of raw meat (hors d'oeuvre), 51
+
+     Canape Regalia (hors d'oeuvre), 338
+
+     Canape Riga (hors d'oeuvre), 347
+
+     Canape Romanoff (hors d'oeuvre), 92
+
+     Canape St. Francis, 72
+
+     Canape St. Francis (hors d'oeuvre), 201
+
+     Canape of sardines (hors d'oeuvre), 332
+
+     Canape Thon Marine (hors d'oeuvre), 245
+
+     Candied lemon or orange peel, 205
+
+     Cannelons a la creme, 150
+
+     Cantaloup Water ice, 1
+
+     Canteloupe and watermelon, surprise, 258
+
+     Canvas-back duck, roasted, 336
+
+     Capon, galantine of, 211
+
+     Caper sauce, 369
+
+     Capon, stuffed, Bruxelloise, 59
+
+     Capon, stuffed, St. Antoine, 4
+
+     Caramel custard, 28
+
+     Caramel ice cream, 145
+
+     Cardinal sauce, 124
+
+     Cardon a la Moelle, 358
+
+     Caroline cake, 76
+
+     Carrots in butter, 71
+
+     Carrots, Vichy, 364
+
+     Catfish, saute, Meuniere, 97
+
+     Cauliflower au gratin, 331
+
+     Cauliflower Polonaise, 338
+
+     Cauliflower, puree of, 79
+
+     Cauliflower salad, 196
+
+     Caviar, 343
+
+     Celery broth, cold, 251
+
+     Celery plain (hors d'oeuvre), 320
+
+     Celery root, field and beet salad, 378
+
+     Celery salad, Victor, 330
+
+     Celery sauce, 245
+
+     Celery stewed in cream, 332
+
+     Celery, stewed, au Madere, 345
+
+     Cepes saute, 371;
+       Tyrolienne, cold, 30
+
+     Cereals (see Classified Index)
+
+     Chambord (see Fish), 52
+
+     Chambord (sauce), 254
+
+     Champagne jelly, 40;
+       fine, 40
+
+     Champagne punch, 163, 223
+
+     Champagne sauce, 232
+
+     Charlotte Russe, 107
+
+     Chartreuse jelly, 40
+
+     Cheese (see Classified Index)
+
+     Cheese balls, 323
+
+     Cheese cake, 14, 317
+
+     Cheese, cottage, 146
+
+     Cheese, cream, with Bar le Duc, 387
+
+     Cheese, Olympic club, 314
+
+     Cheese, Petaluma cream, 275
+
+     Cheese, St. Francis, 188
+
+     Cheese souffle (fromage), 95
+
+     Cheese straws, 61
+
+     Cheese toast, 309
+
+     Cheron (garniture), 357
+
+     Cherries, brandied, 173
+
+     Cherries, jellied, 205
+
+     Cherry pie, 86
+
+     Cherry preserves, 173
+
+     Cherries, spiced, 236
+
+     Cherry tartlette, 369
+
+     Chestnuts, boiled, 3
+
+     Chestnuts, boulettes, 295
+
+     Chestnut dressing, 355
+
+     Chestnuts, glace, 38;
+       glace au Madere, 38
+
+     Chicken (see Classified Index)
+
+     Chicken a l'Estragon, 68
+
+     Chicken a la King, 337
+
+     Chicken, Austrian fritters, 113
+
+     Chicken, baked with rice, 79
+
+     Chicken, breast of, Alexandra, 379
+
+     Chicken, breast of, en aspic, 218
+
+     Chicken, breast of, with figs, 280
+
+     Chicken, breast of, James Woods, 316
+
+     Chicken, breast of, with Virginia ham, 54
+
+     Chicken, broiled, Tyrolienne, 150
+
+     Chicken broth (consomme), 322
+
+     Chicken, cold, Isabella, 277
+
+     Chicken, coquille of, Mornay, 302
+
+     Chicken croquettes, 381
+
+     Chicken, Diva, 339
+
+     Chicken dumplings, 388
+
+     Chicken, Edward VII, 367
+
+     Chicken en cocotte, Bazar, 310
+
+     Chicken, essence of, in cup, 37
+
+     Chicken, fricassee, a l'ancienne, 184
+
+     Chicken, fried, country style, 338
+
+     Chicken, fried, Maryland, 20
+
+     Chicken, fried, Savoy, 264
+
+     Chicken, fried, Villeroi, 183
+
+     Chicken, galantine of, 211
+
+     Chicken hash, a l'Italienne, 298
+
+     Chicken hash on toast, 46
+
+     Chicken hash, Victor, 361
+
+     Chicken jelly, 206
+
+     Chicken's legs, deviled, 121;
+       with Virginia ham, 258
+
+     Chicken, Leon X, 307
+
+     Chicken livers, saute, forestiere, 39
+
+     Chicken livers, saute, au Madere, 372
+
+     Chicken okra soup, 365
+
+     Chicken patties, Toulouse, 134
+
+     Chicken, plain, roasted, 319
+
+     Chicken pot pie, home style, 50
+
+     Chicken salad, Victor, 3
+
+     Chicken sandwich, 334
+
+     Chicken, saute, Alsacienne, 255;
+       Ambassadrice, 364
+
+     Chicken, saute, Amphitian, 138;
+       Archiduc, 169
+
+     Chicken, saute, au Madere, 135
+
+     Chicken, saute, bordelaise, 371;
+       Chasseur, 94
+
+     Chicken, saute, D'Austin, 107
+
+     Chicken, saute, demi-deuil, 153
+
+     Chicken, saute, Demidoff, 124;
+       Hongroise, 77
+
+     Chicken, saute, Josephine, 303;
+       Lafitte, 196
+
+     Chicken, saute, Madeleine, 120;
+       Marengo, 366
+
+     Chicken, saute, Montmorency, 55;
+       Montpensier, 122
+
+     Chicken, saute, Parisienne, 43;
+       Portugaise, 78
+
+     Chicken, saute, Salonika, 63;
+       Viennoise, 190
+
+     Chicken soup, Bresilienne, 184;
+       Florentine, 242
+
+     Chicken soup, Fougarmont, 242;
+       Francaise, 298
+
+     Chicken soup, Mulligatawny, 204;
+       Piedmontaise, 208
+
+     Chicken soup, Portugaise, 193;
+       San Remo, 281
+
+     Chicken, stuffed with California raisins, 313
+
+     Chicken, Tyrolienne, 86
+
+     Chicken, Valencienne, 7
+
+     Chicory, puree of, 240
+
+     Chicory salad, 322;
+       with chapon, 155
+
+     Chocolate, 364
+
+     Chocolate Bouchettes, 170
+
+     Chocolate cream pie, 276
+
+     Chocolate drops (baises), 277
+
+     Chocolate eclairs, 352
+
+     Chocolate ice cream, 331
+
+     Chocolate layer cake, 59, 367
+
+     Chocolate macaroons, 97
+
+     Chocolate profiterole, 20
+
+     Chocolate pudding, cold, 279
+
+     Chocolate sauce, cold, 279
+
+     Choron (sauce), 13
+
+     Chops, Badoise (pork), 215
+
+     Chowder, clam, 363;
+       Boston style, 84
+
+     Chowder, fish, 101
+
+     Chowder, lobster, 363
+
+     Christmas cake, 273
+
+     Cider, boiled, 141
+
+     Cinnamon cake, 191
+
+     Citron preserves, 89
+
+     Clams, Bateliere, 66
+
+     Clam broth, Chantilly (consomme), 363
+
+     Clam broth (consomme), 363
+
+     Clam chowder, 363;
+       Boston style, 84
+
+     Clams en cocotte, Californienne, 190
+
+     Clams, Creole, 32
+
+     Clams, fried soft, Tartar, 250
+
+     Clams, little neck, on half shell, 331
+
+     Clams, scalloped, 227
+
+     Clams, soft, Newburg, 36
+
+     Clam soup, homemade, 283
+
+     Clam soup, soft, Salem, 161
+
+     Clams stuffed, 196
+
+     Clams with wine sauce, 96
+
+     Claret jelly, 40
+
+     Claret punch, 218
+
+     Clear green turtle soup, 93
+
+     Clermont (garniture), 3
+
+     Cobbler, apple, 208;
+       apricot, 208;
+       peach, 208;
+       pear, 208
+
+     Cocktail, alligator pear, 136
+
+     Cocktail, crab, Cremiere, 189
+
+     Cocktail, crab, Victor, 84
+
+     Cocktail, grapefruit, 111
+
+     Cocktail, oyster, 23;
+       sauce for, 23
+
+     Cocktail, raisin, 80
+
+     Cocoa, 366
+
+     Cocoa cake, 100
+
+     Cocoanut custard pie, 111
+
+     Cocoanut meringue pie, 111
+
+     Cocoanut pudding, 197
+
+     Cocotte en (see Eggs), 402
+
+     Codfish balls, 370
+
+     Codfish (or other white fish) boiled, 321
+
+     Codfish, boiled, Flamande, 244;
+       Horose, 374
+
+     Codfish cakes, 107
+
+     Codfish, picked, in cream, 377
+
+     Codfish, salt, Biscayenne, 181;
+       Nova Scotia, 83
+
+     Codfish steak, a l'Anglaise, 238
+
+     Coffee, and after dinner coffee, 320
+
+     Coffee bouchettes (pastry), 170
+
+     Coffee cake, 317;
+       coffee cake dough, 187
+
+     Coffee cream cake, 191
+
+     Coffee custard, 101
+
+     Coffee fruit cake, 190
+
+     Coffee ice cream, 389
+
+     Cognac jelly, 40
+
+     Colache (vegetable), 272
+
+     Colbert sauce, 347
+
+     Cold beef a la mode, 206
+
+     Cold celery broth, 251
+
+     Cold pheasant pie, 199
+
+     Cole slaw (salad), 331;
+       ravigote, 110
+
+     Compote (see Fruit, cooked), 168, 179, 186, 192
+
+     Compote with rice, 223
+
+     Consomme (see Classified Index)
+
+     Consomme Ab-del-Cader, 169;
+       Alexandria, 224
+
+     Consomme Allemande, 178;
+       Andalouse, 171
+
+     Consomme aux eclairs, 140
+
+     Consomme aux pluches, 148
+
+     Consomme aux quenelles, 105;
+       quenelles, Doria, 144
+
+     Consomme, Bellevue, 363
+
+     Consomme Bretonne, 22;
+       Bohemienne, 185
+
+     Consomme (bouillon), 329
+
+     Consomme Brunoise, 368
+
+     Consomme Brunoise and vermicelli, 258
+
+     Consomme Cameroni, 201;
+       Camino, 77;
+       Caroline, 155
+
+     Consomme, celery and rice, 243
+
+     Consomme Celestine, 119;
+       Charles Quint, 197
+
+     Consomme Chartreuse, 278;
+       Chatelaine, 250
+
+     Consomme Chevalier, 215
+
+     Consomme, (Chicken broth), 322
+
+     Consomme chiffonade, 124
+
+     Consomme cialdini, 348
+
+     Consomme (clam broth), 363;
+       (Chantilly), 363
+
+     Consomme Colbert, 57, 246
+
+     Consomme, creme de volaille, 14
+
+     Consomme Creole, 181
+
+     Consomme, Croute au pot, 126
+
+     Consomme D'Artagnan, 12;
+       Daumont, 107
+
+     Consomme de la mariee, 16
+
+     Consomme Diable, 136;
+       Diane, 311;
+       Ditalini, 371
+
+     Consomme Doria, 360;
+       Du Barry, 71
+
+     Consomme Favorite, 7;
+       Federal, 260;
+       Fermiere, 236
+
+     Consomme Fleury, 380;
+     Florentine, 53, 192
+
+     Consomme Frascati, 292;
+       Garibaldi, 207;
+       Georgia, 290
+
+     Consomme, gumbo strained, in cups, 59
+
+     Consomme Imperatrice, 18;
+       Inauguration, 220
+
+     Consomme Irma, 174
+
+     Consomme Italian paste, 248
+
+     Consomme Japonnaise, 158;
+       Julienne, 4;
+       Leopold, 307
+
+     Consomme Madrilene, 387;
+       Magadore, 183
+
+     Consomme Marchand, 160
+
+     Consomme Marie Louise, 189;
+       Massenet, 379
+
+     Consomme Medina, 287
+
+     Consomme Monaco, 232;
+       Monte Cristo, 218
+
+     Consomme Montesquieu, 241
+
+     Consomme Napier, 269;
+       National, 285
+
+     Consomme Nelson, 302;
+       Nicoise, 194
+
+     Consomme with noodles, 295
+
+     Consomme Oriental, 234;
+       Orleans, 378
+
+     Consomme, oyster broth, 99
+
+     Consomme Palestine, 203
+
+     Consomme parfait, 24, 97
+
+     Consomme paysanne, 230
+
+     Consomme Pemartin, 297;
+       Perles de Nizam, 146
+
+     Consomme, plain, 319
+
+     Consomme Portugaise, 264
+
+     Consomme Printanier, 121
+
+     Consomme Profiteroles, 150;
+       Rachel, 49
+
+     Consomme Ravioli, 134;
+       Rothschild, 228;
+       Rivoli, 375
+
+     Consomme Royal, 349;
+       Royal, with carrots, 129
+
+     Consomme Royal, green, 280;
+       Royal, red, 280
+
+     Consomme Russe, 117
+
+     Consomme sago, 333
+
+     Consomme Sarah Bernhardt, 142
+
+     Consomme Scotch, 11
+
+     Consomme Sevigne, 359, 109
+
+     Consomme Sicilienne, 213;
+       Soubise, 113
+
+     Consomme stuffed cabbage, 271
+
+     Consomme Talleyrand, 209
+
+     Consomme tapioca, 337;
+       with ecrevisse butter, 253
+
+     Consomme Theodora, 111;
+       Tosca, 138
+
+     Consomme Trianon, 211, 280
+
+     Consomme Turbigo, 165;
+       Valencienne, 131
+
+     Consomme Vanderbilt, 222;
+       Venitienne, 152
+
+     Consomme vermicelli, 41
+
+     Consomme Vivieurs, 128;
+       Xavier, 178
+
+     Cookies, homemade, 33
+
+     Cooper soup, 145
+
+     Corn a la Marie, 259
+
+     Corn bread, 316, 365
+
+     Corn bread, Maryland, 339
+
+     Corn (canned), stewed, 106
+
+     Corn fritters, 375;
+       (canned), 264
+
+     Corn fritters, Susan Jones, 274
+
+     Corn, green, 163
+
+     Corn, hulled, 336
+
+     Corn muffins, 361
+
+     Corn oysters, 270
+
+     Corn pone, Southern, 144
+
+     Corn, pudding, 315
+
+     Corn saute in butter, 192
+
+     Corn meal pudding, 43
+
+     Corn starch, blanc mange, 248;
+       with berries, 248
+
+     Corn starch, blanc mange, with Sabayon, 248
+
+     Corn starch, blanc mange, with stewed fruits, 248
+
+     Corn starch food (for invalids), 248
+
+     Corn starch pudding, 188
+
+     Cornet a la creme (pastry), 150
+
+     Cosmopolitan salad, 230
+
+     Cottage cheese, 146
+
+     Cottage pudding, 201;
+       cottage pudding, apple, 201
+
+     Coupe Oriental (see Ices, etc.), 16
+
+     Coupe St. Jacques, 7
+
+     Coupe Victor (see Ices, etc.), 298
+
+     Court Bouillon (see Fish), 58
+
+     Crab, a la Louise, 82
+
+     Crab, boiled, 347
+
+     Crab cocktail, Cremiere, 189;
+       Victor, 84
+
+     Crab, curried, 98
+
+     Crab, deviled, 30;
+       deviled in shell, 108
+
+     Crab en brochette, 97
+
+     Crab gumbo soup, 212
+
+     Crab legs, Josephine, 126
+
+     Crab legs, stock (hors d'oeuvre), 156
+
+     Crab meat au beurre noisette, 347
+
+     Crab meat au gratin, 82
+
+     Crab meat, Belle Helene, 83
+
+     Crab meat in chafing dish, 82
+
+     Crab meat in cream, 388
+
+     Crab meat, Gourmet, 82;
+       Monza, 388;
+       Suzette, 82
+
+     Crab or oyster poulette, 82
+
+     Crab Portola, 104
+
+     Crab, Ravigote, cold, 130
+
+     Crab salad, 48;
+       Louis, 128
+
+     Crab apple marmalade and jelly, 172
+
+     Cranberry jelly, 172
+
+     Cranberry sauce, 274
+
+     Cranberry water ice, 299
+
+     Crayfish butter (ecrevisse), 383
+
+     Cream of almond sandwich, 100
+
+     Cream of artichokes, 166
+
+     Cream of asparagus, Favori, 308
+
+     Cream of asparagus (soup), 354
+
+     Cream of bananas (soup), 65
+
+     Cream of cauliflower, 325
+
+     Cream of celery, 328
+
+     Cream of celery, Kalamazoo, 39
+
+     Cream of chicken, 335
+
+     Cream of corn and onions, 273
+
+     Cream of endives, 364
+
+     Cream of farina, 67
+
+     Cream of farina lie, 266
+
+     Cream of flageolets, 216
+
+     Cream, fried (pastry), 71
+
+     Cream fritters, 159
+
+     Cream of green corn, 69, 157
+
+     Cream of lettuce soup, 62
+
+     Cream of lima beans, 51
+
+     Cream of parsnips I, 120
+
+     Cream of parsnips II, 172
+
+     Cream, pastry, 352
+
+     Cream of peas, 305;
+       Suzon, 305
+
+     Cream of peas, St. Germain, 305
+
+     Cream of potatoes, 334
+
+     Cream puffs, 352
+
+     Cream of rice, 386
+
+     Cream sauce, 322
+
+     Cream sauce (pastry), 24
+
+     Cream soups (see Classified Index)
+
+     Cream soup a l'Algerienne, 147
+
+     Cream soup, Chicken a la Reine, 375
+
+     Cream soup, Chicken Hortense, 92
+
+     Cream soup, frog legs, 56
+
+     Cream of summer squash, 300
+
+     Cream of watercress (soup), 214
+
+     Creme Bagration (soup), 139
+
+     Creme Cardinal (soup), 149
+
+     Creme Congolaise, 153
+
+     Creme Countess (soup), 182
+
+     Creme de volaille (consomme), 14
+
+     Creme maintenon (soup), 18
+
+     Creme Parisienne (soup), 104
+
+     Creme, Reine Mogador, 97
+
+     Creole sandwich, 100
+
+     Creole sauce, 371
+
+     Crepes Suzette (pastry), 294
+
+     Crescents, puff paste (see Bread), 341
+
+     Croquettes, chicken, 381;
+       ham, 241
+
+     Croquettes Livannienne (hors d'oeuvre), 6
+
+     Croquettes, lobster, 381
+
+     Croquettes, meat, 301
+
+     Croquettes, rice, 223, 374
+
+     Croquettes, sweetbreads, 381
+
+     Croquettes, Virginia ham, 241
+
+     Croustades, 55
+
+     Croustades Cancalaise (hors d'oeuvre), 380
+
+     Croustades, Financiere, 62
+
+     Croustades, Laquipierre, 70
+
+     Croute a l'Ananas (pastry), 215
+
+     Croute aux fruits (fruit crust), 215
+
+     Croute au pot (consomme), 126
+
+     Croute Bretonne, soup, 190
+
+     Croutons, Diable (for soup), 128
+
+     Croutons Parmesanne, 135
+
+     Crullers, 187
+
+     Crusts with apples, 287;
+       peaches, 286;
+       pears, 287
+
+     Cucumber salad, 9
+
+     Cucumbers, stuffed, 113
+
+     Cucumbers on toast, 301
+
+     Cucumber sweet pickles, ripe, 288
+
+     Cumberland style (with braised beef), 362
+
+     Curry sauce, 377
+
+     Culemo salad, sliced, 228
+
+     Cup custard, 26
+
+     Currant jelly, 167
+
+     Currant pie, and English currant pie, 86
+
+     Custard, caramel, 28
+
+     Custard, boiled, 206
+
+     Custard, coffee, 101
+
+     Custard, cup, 26
+
+     Custard, vanilla, with meringue, 206
+
+
+     Dandelion salad, 103;
+       German style, 103
+
+     Danish apple cake, 303
+
+     Dariole Duchesse (pastry), 257
+
+     Dartois Chantilly (pastry), 114
+
+     De Goncourt (garniture), 368
+
+     Devil cake, 277
+
+     Devil sauce, 121
+
+     Deviled crab, 30;
+       in shell, 108
+
+     Deviled ham, 269
+
+     Diplomate pudding, 78;
+       glace, 85
+
+     Diplomate sauce, 154
+
+     Ditalini a la Royal (soup), 272
+
+     Diva (see Chicken), 339
+
+     Doughnuts, 187
+
+     Dressings (see Salad dressings)
+
+     Dressing, chestnut, 355
+
+     Dressing for chicken, turkey, pig, etc., 355
+
+     Dressing, Moscovite (fish), 262
+
+     Dressing, salad, 314
+
+     Ducale (garniture), 54
+
+     Duck, breast of (tame), 117;
+       Virginia style, 117
+
+     Duck, roast Muscovy (tame), 282
+
+     Ducks, tame (see Classified Index)
+
+     Duckling, roast tame, 335
+
+     Dumplings, fish, 42
+
+     Dumpling, flour, 336
+
+     Dumplings for stews, pot-pies, etc., 283
+
+     D'Uxelles, 10
+
+
+     Easter kid, roasted, 56
+
+     Eau de vie de Dantzig (see Ices, etc.), 144
+
+     Eclairs, pistache, 362
+
+     Ecrevisse butter (crayfish), 383
+
+     Ecrevisses en buisson, 333
+
+     Ecrevisses, Georgette, 306
+
+     Ecrevisses, Lafayette, 157
+
+     Ecrevisses mayonnaise, 357
+
+     Ecrevisses, mousse de, 220
+
+     Ecrevisse salad, gourmet, 351
+
+     Ecrevisse sauce, 220
+
+     Ecrevisses, Voltaire, 306
+
+     Eels, fried, sauce remoulade, 280
+
+     Eels, Mariniere, 252
+
+     Eels, smoked, 45
+
+     Eggs (see Classified Index)
+
+     Eggs, Agostini (poached), 165
+
+     Eggs a l'Aurore (mollet), 306
+
+     Eggs a la Reine (poached), 60
+
+     Eggs a la Russe, 29
+
+     Eggs a la tripe, 43
+
+     Eggs, Amiral (shirred), 177
+
+     Eggs, with anchovies (scrambled), 357
+
+     Eggs, Andalouse (poached), 300
+
+     Eggs Antoine (shirred), 171
+
+     Eggs, Argenteuil (poached), 298
+
+     Eggs, Argenteuil (shirred), 162
+
+     Eggs, aromatic (poached), 362
+
+     Eggs with asparagus tips (scrambled), 366
+
+     Eggs Auben (mollet), 260
+
+     Eggs au beurre noir (shirred), 335
+
+     Eggs au fondu (poached), 166
+
+     Eggs, bacon and, 331
+
+     Eggs with bacon (scrambled), 37
+
+     Eggs, Bagration, 46
+
+     Eggs, Balti (poached), 241
+
+     Eggs with bananas (shirred), 149
+
+     Eggs, Bar le Duc (poached), 212
+
+     Eggs, Basque, 179
+
+     Eggs, Beaujolais (poached), 6
+
+     Eggs, Belley (scrambled), 281
+
+     Eggs, Belmont, 160
+
+     Eggs, Benedict (poached), 34
+
+     Eggs, Bennett, 285
+
+     Eggs, Benoit (poached), 253
+
+     Eggs, Bercy (shirred), 352
+
+     Eggs, Bernadotte (poached), 255
+
+     Eggs, Biarritz, 153
+
+     Eggs, Bienvenue (shirred), 204
+
+     Eggs, Blanchard (poached), 172
+
+     Eggs, Bombay (poached), 176
+
+     Eggs, Bonne femme, 296
+
+     Eggs, Bordelaise, 62;
+       Bordelaise (mollet), 236
+
+     Eggs Boremis (en cocotte), 366
+
+     Eggs, Boston style (poached), 297
+
+     Eggs, Bresilienne (poached), 42
+
+     Eggs, Brunswick (shirred), 289
+
+     Eggs, Buckingham, 240
+
+     Eggs, Bullitt (scrambled), 293
+
+     Eggs, Canada, 252
+
+     Eggs, Careme (shirred), 81
+
+     Eggs, Caroli (shirred), 258
+
+     Eggs, Caroline (scrambled), 194
+
+     Eggs, Castro, 290
+
+     Eggs, with celery (cold), 229
+
+     Eggs, Celestine (poached), 183
+
+     Eggs, Chambery (poached), 266
+
+     Eggs, Chambord (poached), 254
+
+     Eggs, Chateaubriand (poached), 127
+
+     Eggs with cheese (scrambled), 169
+
+     Eggs with cheese, Swiss, (scrambled), 193
+
+     Eggs, with chives (fried) 152;
+       (scrambled), 90
+
+     Eggs, Chipolata (shirred), 24
+
+     Eggs with clams, Creole (poached), 32
+
+     Eggs, Colbert (poached), 168
+
+     Eggs, Colonel (poached), 58
+
+     Eggs, Columbus (poached), 150
+
+     Eggs Commodore (en cocotte), 120
+
+     Eggs, Conte (shirred), 302
+
+     Eggs Coquelicot (en cocotte), 368
+
+     Eggs, Coquelin, 104
+
+     Eggs, Crossy (poached), 95
+
+     Eggs, Cream sauce (mollet), 227
+
+     Eggs, Creole (poached), 192
+
+     Eggs, Creole (shirred), 371
+
+     Eggs, Danoise (cold), 158
+
+     Eggs, d'Artois (poached), 118
+
+     Eggs, Dauphine (poached), 273
+
+     Eggs, De Lesseps (shirred), 249
+
+     Eggs Derby (poached), 277
+
+     Eggs Diane (poached), 378
+
+     Eggs, Don Juan, 250
+
+     Eggs d'Orleans (poached), 233
+
+     Eggs Du Barry (en cocotte), 79
+
+     Eggs D'Uxelles (en cocotte), 156
+
+     Eggs, Epicurienne (shirred), 109
+
+     Eggs, Fedora, 155
+
+     Eggs Florentine (mollet), 242
+
+     Eggs, Florentine (poached), 264
+
+     Eggs with fine herbs (scrambled), 380
+
+     Eggs, fried, 322
+
+     Eggs Gambetta (poached), 13
+
+     Eggs, Gastronome, 73
+
+     Eggs Germaine (poached), 262
+
+     Eggs Gourmet (poached), 117, 201
+
+     Eggs, Grazienna, 256
+
+     Eggs, ham and, 322
+
+     Eggs with ham (scrambled), 332
+
+     Eggs, hard boiled, vinaigrette (hors d'oeuvre), 310
+
+     Eggs, Havemeyer (scrambled), 198
+
+     Eggs Henry IV (poached), 351
+
+     Eggs Hongroise (poached), 145
+
+     Eggs, Imperial (shirred), 276
+
+     Eggs Indienne (poached), 377
+
+     Eggs, Infante (fried), 243
+
+     Eggs Isabella (poached), 275
+
+     Eggs Italienne (en cocotte), 361
+
+     Eggs, Jockey Club (shirred), 261
+
+     Eggs Lackmee (poached), 38
+
+     Eggs, Lenox, 246
+
+     Eggs with lobster (scrambled), 267
+
+     Eggs, Lorraine (shirred), 106
+
+     Eggs, Lucullus (scrambled), 211
+
+     Eggs, Magda (scrambled), 303
+
+     Eggs Malakoff (poached), 124
+
+     Eggs Maltaise (poached), 69
+
+     Eggs Marigny (en cocotte), 348
+
+     Eggs Marlborough (poached), 208
+
+     Eggs, Marseillaise (scrambled), 147
+
+     Eggs Martha (poached), 57
+
+     Eggs, Mauresque (scrambled), 237
+
+     Eggs, Mayence (scrambled), 213
+
+     Eggs, McKenzie, 301
+
+     Eggs, Mery, 21
+
+     Eggs, Metternich (shirred), 309
+
+     Eggs, Mexicaine (poached), 282
+
+     Eggs, Meyerbeer, 244;
+       (shirred), 65
+
+     Eggs, Ministerielle (shirred), 383
+
+     Eggs, Mireabeau, 12
+
+     Eggs Mirabel (poached), 138
+
+     Eggs Moliere (mollet), 267
+
+     Eggs, Monaco (shirred), 159
+
+     Eggs, Montebello, 230
+
+     Eggs, Mornay (shirred), 5
+
+     Eggs with Morocquaine (scrambled), 350
+
+     Eggs with morilles (scrambled), 22
+
+     Eggs, Moscow, 202
+
+     Eggs Mounet-Sully (poached), 63
+
+     Eggs, Nantaise (scrambled), 269
+
+     Eggs, Nicoise (shirred), 216
+
+     Eggs, Nantaise (poached), 304
+
+     Eggs, Norwegian (scrambled), 286
+
+     Eggs, in oil (fried), 29
+
+     Eggs, Opera (shirred), 248
+
+     Eggs Oriental (poached), 1
+
+     Eggs, Oudinot, 20, 175
+
+     Eggs with parsley (shirred), 38
+
+     Eggs Patti (poached), 224
+
+     Eggs Paulus (poached), 107
+
+     Eggs with peppers (shirred), 197
+
+     Eggs Perigordine (poached), 220
+
+     Eggs Persanne (poached), 387
+
+     Eggs Piedmontaise (poached), 222
+
+     Eggs plain (en cocotte), 115
+
+     Eggs, Pluche (scrambled), 223
+
+     Eggs, poached, 324
+
+     Eggs, poached, a l'Estragon (cold), 181
+
+     Eggs poached, with clams, Creole, 32
+
+     Eggs, poached, mayonnaise (cold), 326
+
+     Eggs, Pocahontas (scrambled), 83
+
+     Eggs Porto Rico (en cocotte), 142
+
+     Eggs Presidential (poached), 149
+
+     Eggs Princesse (poached), 77
+
+     Eggs, Raspail (scrambled), 105
+
+     Eggs Renaissance (en cocotte), 70
+
+     Eggs Ribeaucourt (en cocotte), 305
+
+     Eggs, Riche (cold), 245
+
+     Eggs Rothschild (poached), 52
+
+     Eggs St. Catherine, 209
+
+     Eggs, St. George, 100
+
+     Eggs St. Laurent (poached), 94
+
+     Eggs St. Pierre (poached), 139
+
+     Egg salad, 268;
+       Egg salad dressing, 386
+
+     Egg salad (hors d'oeuvre), 268
+
+     Eggs, with salt pork (fried), 257
+
+     Eggs Sans Gene (poached), 353
+
+     Eggs, Sarah Bernhardt, 67;
+       (scrambled), 295
+
+     Egg sauce, 322
+
+     Eggs scrambled, 321;
+       Turbico, 15
+
+     Eggs shirred, 333
+
+     Eggs with smoked beef (scrambled), 321
+
+     Eggs with smoked salmon (scrambled), 216
+
+     Eggs, stuffed with anchovies (cold), 193
+
+     Eggs, stuffed, with crab meat (hors d'oeuvre), 349
+
+     Eggs, stuffed, Epicure (hors d'oeuvre), 270
+
+     Eggs, stuffed (hors d'oeuvre), 343
+
+     Eggs, stuffed, Nantua (hors d'oeuvre), 354
+
+     Eggs, Suzette, 221
+
+     Eggs Taft (poached), 292
+
+     Eggs Talleyrand (poached), 56, 98
+
+     Eggs, Texas clover (scrambled), 93
+
+     Eggs, Tivoli (poached), 360
+
+     Eggs with tomatoes (scrambled), 249
+
+     Eggs Troubadour (poached), 44
+
+     Eggs with truffles (scrambled), 71
+
+     Eggs, Turque (shirred), 121
+
+     Eggs Valentine (en cocotte), 111
+
+     Eggs Vanderbilt (poached), 148
+
+     Eggs Velour (poached), 294
+
+     Eggs, Venetian in chafing dish, 92
+
+     Eggs Vilna (poached), 228
+
+     Eggs, Virginia ham and, 103
+
+     Eggs Virginia (poached), 103
+
+     Eggs Voltaire (en cocotte), 92
+
+     Eggs Zingara (poached), 389
+
+     Eggs Zurlo (poached), 307
+
+     Eggs Waterloo (poached), 141
+
+     Egg plant, broiled, 163;
+       fried, 345
+
+     Egg plant, in casserole, 264
+
+     Egg plant, Sicilienne, 258
+
+     Egg plant, stuffed, 261
+
+     Egg nog, frozen, 110
+
+     Endive sala, 361
+
+     Endive with beets salad, 239
+
+     English chuck steak (lamb) maitre d'hotel, 114
+
+     English gooseberry pie, 86
+
+     English grape pie, 86
+
+     English huckleberry pie, 86
+
+     English rhubarb pie, 86
+
+     English rice pudding, 115
+
+     English walnuts, salted (hors d'oeuvre), 386
+
+     Escarole salad, 322
+
+     Estragon sauce, tarragon, 106
+
+
+     Fancy Ices (see Classified Index)
+
+     Farina, boiled in milk, 194
+
+     Farina pudding, 43
+
+     Farina soup, Francis Joseph, 123
+
+     Fidgi (sauce), 136
+
+     Field salad, 324
+
+     Figaro sauce, 231;
+       (cold), 231
+
+     Figs, fresh, in cream, 327
+
+     Fig jam, 205
+
+     Figs Roma, 318
+
+     Figs, sliced, with cream, 158
+
+     Filet mignon (see Classified Index, beef)
+
+     Filet mignon, Monegasque, 294
+
+     Filling, lemon butter, 234;
+       orange butter, 234
+
+     Financiere (garniture), 62
+
+     Fine champagne jelly, 40
+
+     Finnan haddie, broiled, 386
+
+     Finnan haddie in cream, 326
+
+     Fish (see Classified Index)
+
+     Fish, Admiral, 31
+
+     Fish broth, 212;
+       with whipped cream, 256
+
+     Fish chowder, 101
+
+     Fish, cold, Michels, 186
+
+     Fish dumplings, 42
+
+     Fish, fillet of, au gratin, Italian, 193
+
+     Fish salad, Ravigote (hors d'oeuvre), 364
+
+     Flageolets au cerfeuil, 162
+
+     Flageolet beans, 386
+
+     Flamande sauce, 244
+
+     Flannel cakes, 109
+
+     Fleurette sauce, 330
+
+     Fleurons, 357
+
+     Floating Island, 2
+
+     Florentine (garniture), 19
+
+     Flounder, aiguillettes of, Rouchefoult, 175
+
+     Flounder, fillet of, Cafe Riche, 386
+
+     Flounder, fillet of, Cansale, 38
+
+     Flounder, fillet of, Chevreuse, 364
+
+     Flounder, fillet of, Chilienne, 261
+
+     Flounder, fillet of, Circassienne, 139
+
+     Flounder, fillet of, Meissonier, 7
+
+     Flounder, fillet of, Norvegienne, 300
+
+     Flounder, fillet of, Piombino, 166
+
+     Flounder, fillet of, Pompadour, 123
+
+     Flounder, fillet of, St. Avertin, 203
+
+     Flounder, paupiette of, St. Avertin, 203
+
+     Flour, dumpling, 336
+
+     Foie gras, terrine de, a la gelee, 359
+
+     Foie gras, terrine de, en aspic, 202, 216
+
+     Fonds d'artichauts, Du Barry (cold), 234
+
+     Force and cream, 324, 334
+
+     Forcemeat, tongue and truffles, 79
+
+     Forestiere sauce, 349
+
+     Four o'clock tea, bran bread, 318
+
+     Fowl, boiled, 322;
+       celery sauce, 245
+
+     Frankfort pudding, 112
+
+     Frankfurter sausages, imported, 243
+
+     French bread, 356
+
+     French layer cake, 59
+
+     French pastry, 44
+
+     French salad dressing, 320
+
+     French sponge cake (Genoise legere), 291
+
+     Fricadellen (balls of cooked meat), 136
+
+     Fried cream (pastry), 71
+
+     Fritters (canned corn), 263
+
+     Fritters, corn, 375;
+       Susan Jones, 274
+
+     Fritters cream, 159
+
+     Fritters, surprise, 212
+
+     Frogs' legs, Dilloise, 176
+
+     Frogs' legs, fried, Espagnole, 214
+
+     Frogs' legs, Greenway, 149, 267
+
+     Frogs' legs, Jerusalem, 51
+
+     Frogs' legs, Mariniere, 23
+
+     Frogs' legs, saute a sec, 323, 385
+
+     Frosting or icing, 352
+
+     Frozen egg nog, 110
+
+     Frozen loganberry juice, 317
+
+     Fruit (see Classified Index)
+
+     Fruit cake, 336;
+       white, 57
+
+     Fruit, cooked (see Classified Index)
+
+     Fruit crust, 215
+
+     Fruits dried, stewed, 253
+
+     Fruits glace, 224
+
+     Fruit jelly (wine), 40
+
+     Fruit salad, au kirsch, 34;
+       au marasquin, 34
+
+     Fruit salad, Chantilly, 34
+
+     Fruit salad glace, 109
+
+     Fruits, sliced, with whipped cream, 156
+
+
+     Galantine of capon; of chicken; of squab, 211
+
+     Game (see Classified Index)
+
+     Game, puree of, 52;
+       for garnishing, 52
+
+     Garnitures for entrees, etc. (see Classified Index)
+
+     Gelee (meat jelly), 359
+
+     Gems, wheat bran, 318
+
+     Genoise legere (pastry), 291
+
+     Genoise sauce, 327
+
+     German almond strips, 180
+
+     German apple cake, 325
+
+     German carrot soup, 262
+
+     German coffee cake, 190
+
+     German huckleberry cake, 181
+
+     German lentil soup, 89
+
+     German pancake, 381
+
+     Germea (cereal), 350
+
+     Giblet sauce, 74
+
+     Giblet soup a l'Anglaise, 323
+
+     Ginger bread, 297
+
+     Ginger snaps, 137
+
+     Glace fruit, 224
+
+     Gnocchis a la Romaine, 182;
+       au gratin, 182
+
+     Golden buck, 63
+
+     Golfin sauce, 377
+
+     Goosebreast, smoked (hors d'oeuvre), 44
+
+     Goose liver saute, 364;
+       aux truffles, 364
+
+     Goose, stuffed, with chestnuts, 18
+
+     Gooseberry compote, 186
+
+     Gooseberry jam, 236
+
+     Gooseberry pie, 86
+
+     Goulash, Hungarian (stew), 321
+
+     Graham bread, 316
+
+     Grape jelly, 236
+
+     Grape juice, sweet, 289
+
+     Grapefruit, a l'Anisette, 99;
+       a la Rose, 116
+
+     Grapefruit, Cardinal, 199
+
+     Grapefruit with cherries, 344
+
+     Grapefruit with chestnut, 30
+
+     Grapefruit cocktail, 109
+
+     Grapefruit coupe, 129
+
+     Grapefruit en supreme, 367;
+       with kirsch, 106
+
+     Grapefruit marmalade, 101
+
+     Grape-nuts (cereal), 342
+
+     Green coloring (vert d'epinards), 44
+
+     Green gage plums, preserved, 173
+
+     Green Hollandaise sauce, 44
+
+     Griddle cakes, war, 313
+
+     Gugelhoff, American (pastry), 291
+
+     Gumbo file, Louisiana, 372
+
+     Gumbo strained, in cups (consomme), 59
+
+
+     Halibut, Boitel, 189
+
+     Halibut, broiled, Alcide, 144;
+       maitre d'hotel, 333
+
+     Halibut, fillet of, Bristol, 125
+
+     Halibut, fillet of, Cubaine, 234
+
+     Halibut, fillet of, Lilloise, 152
+
+     Halibut, fillet of, Mornay, 373
+
+     Halibut, fillet of, Pondicherry, 295
+
+     Halibut, fillet of, Venitienne, 148
+
+     Halibut, Metternich, 301;
+       Richmond, 121
+
+     Halibut, scalloped, with cheese, 106
+
+     Ham, boiled, Leonard, 79
+
+     Ham croquettes, 241
+
+     Ham, deviled, 269
+
+     Ham and eggs, 322
+
+     Ham, fried, 322
+
+     Ham, pickled, 376
+
+     Ham and spinach, boiled, 103
+
+     Ham, sugar cured, glace, 247
+
+     Ham, Virginia, broiled, 134
+
+     Ham, Virginia, croquettes, 241
+
+     Ham, Virginia, glace, 232
+
+     Hamburg steak, 335
+
+     Hangtown fry, 64
+
+     Hard sauce, 49
+
+     Hare, saddle of, sour cream sauce, 90
+
+     Hare soup, Uncle Sam, 294
+
+     Hare stew (hasenpfeffer), 12
+
+     Haricot of mutton (stew), 44
+
+     Hasenpfeffer (hare stew), 12
+
+     Hash, corned beef, 91
+
+     Hash, chicken, a l'Italienne, 298
+
+     Hash, chicken, on toast, 46
+
+     Hash, chicken, Victor, 361
+
+     Hash, turkey, on toast, 356
+
+     Hazlenut ice cream, 8
+
+     Hazlenut macaroons, 290
+
+     Hearts of Palm, Victor, 317
+
+     Herring, fillet of, Marine (hors d'oeuvre), 53
+
+     Herring, fresh, a l'Egyptienne, 310
+
+     Herring, kippered, broiled, 81
+
+     Herring, Livonienne (hors d'oeuvre), 305
+
+     Herring salad, 221;
+       Moscovite, 262
+
+     Herring salad (hors d'oeuvre), 221
+
+     Hollandaise sauce, 319
+
+     Homemade apple pudding, 80
+
+     Homemade bread, 356
+
+     Homemade cookies, 33
+
+     Hominy (cereal), 321
+
+     Hominy, fried, 323
+
+     Honey cake, 180
+
+     Horose sauce, 374
+
+     Hors d'oeuvres (see Classified Index)
+
+     Hors d'oeuvres varies, 343
+
+     Horseradish, en bouillon (sauce), 329
+
+     Horseradish, in cream (sauce), 329
+
+     Horseradish sauce, cold, English style, 329
+
+     Hubbard squash, baked, 362
+
+     Huckleberry roll, baked, 170
+
+     Hungarian goulash (stew), 311, 321
+
+     Hussarde sauce, 171
+
+     Hungarian soup, 301
+
+
+     Ice cream, Alhambra, 308
+
+     Ice cream, banana, 8
+
+     Ice cream, caramel, 145
+
+     Ice cream, coffee, 389
+
+     Ice cream, chocolate, 331
+
+     Ice cream, fancy, 332
+
+     Ice cream, hazlenut, 8
+
+     Ice cream, loganberry, 315
+
+     Ice cream, Neapolitan, 95
+
+     Ice cream, peach, 8
+
+     Ice cream, Philadelphia, 323
+
+     Ice cream, pineapple, 8
+
+     Ice cream, pistache, 377
+
+     Ice cream, raspberry, 8
+
+     Ice cream, Romaine, 309
+
+     Ice cream, strawberry, 340
+
+     Ice cream, vanilla, 320
+
+     Ices (see Classified Index)
+
+     Icing or frosting, 352
+
+     Icing, pistache, 362
+
+     Icing, royal, 161, 293
+
+     Imperial pancake, 117
+
+     Imperial salad, 188
+
+     Indian canape (hors d'oeuvre), 88
+
+     Indian soy sauce, 255
+
+     International (garniture), 389
+
+     Irish lamb stew, 328
+
+     Irish stew, spring lamb with dumplings, 283
+
+     Italian meringue, 177
+
+     Italian salad, 14
+
+     Italian paste (consomme), 248
+
+     Italienne sauce, 361
+
+     Italian wine sauce (pastry), 279
+
+
+     Jam, blackberry, 133
+
+     Jam, fig, 205
+
+     Jam, gooseberry, 236
+
+     Jam, loganberry, 133;
+       raspberry, 133
+
+     Jellied cherries, 205
+
+     Jelly, anisette (wine), 40
+
+     Jelly, apple, 133
+
+     Jelly, Benedictine, 40
+
+     Jelly, blackberry, 133
+
+     Jelly, brandy, 40
+
+     Jelly, Burgundy (wine), 40
+
+     Jelly, champagne, 40;
+       fine champagne, 40
+
+     Jelly, chartreuse, 40
+
+     Jelly, chicken, 206
+
+     Jelly, claret, 40
+
+     Jelly, cognac, 40
+
+     Jelly, cranberry, 172
+
+     Jelly, currant, 167
+
+     Jelly, fruit (wine), 40
+
+     Jelly, grape, 236
+
+     Jelly, kirsch, 40
+
+     Jelly, maraschino, 40
+
+     Jelly, meat, 359
+
+     Jelly, Moselle, 40
+
+     Jelly, port wine, 40
+
+     Jelly, quince, 89
+
+     Jellies recipes (suggestions), 131
+
+     Jelly, Rhine wine, 40
+
+     Jelly roll, 151
+
+     Jelly a la Russe (wine), 40
+
+     Jelly, sherry, 40
+
+     Jelly, wine with apricots, 270
+
+     Jelly, wine, 40;
+       with berries, 270
+
+     Jelly, wine, with peaches, 270
+
+     Jelly, wine, with whipped cream, 247
+
+     Jerusalem artichokes in cream, 249
+
+     Jets de Houblons (vegetable), 350
+
+     Julienne, 19
+
+
+     Kalte schale (beverage), 273
+
+     Kalter Aufschnitt, 204
+
+     Kentucky sauce, 253
+
+     Kid, Easter, roasted, 56
+
+     Kieler sprotten (hors d'oeuvre), 101
+
+     Kingfish, Argentine, 221;
+       Meuniere, 375;
+       Ubsala, 182
+
+     Kippered herring, broiled, 81
+
+     Kirsch jelly, 40
+
+     Kisses (pastry), 161
+
+     Knickerbocker salad, 130
+
+     Koenigsberger Klobs, 137
+
+     Kohl rabi baked, 260
+
+
+     Lady cake, 259
+
+     Lady fingers, 344
+
+     Lallah Rookh (see Ices, etc.), 103
+
+     Lamb (see Classified Index)
+
+     Lamb, baby, steak, horticulture, 88
+
+     Lamb broth a la Grecque, 127
+
+     Lamb broth a la Reine, 226
+
+     Lamb broth, Olympic Club, 164
+
+     Lamb chops with bacon, 325
+
+     Lamb chops, Beaugeney, 292
+
+     Lamb chops, Beau-sejour, 291
+
+     Lamb chops, Bignon, 297;
+       Bradford, 155
+
+     Lamb chops, breaded, 349;
+       Reforme, 127
+
+     Lamb chops, Charcutiere, 67
+
+     Lamb chops, English, tavern, 58
+
+     Lamb chops, English, XX Century Club, 362
+
+     Lamb chuck steak, English, maitre d'hotel, 114
+
+     Lamb chops, Maison d'Or, 206
+
+     Lamb chops, Marechal, 6;
+       Robinson, 192
+
+     Lamb chops, sauce Soubise, 102
+
+     Lamb chops, saute aux cepes, 357
+
+     Lamb chops, saute aux fines herbes, 262
+
+     Lamb chops, Victor Hugo, 62
+
+     Lamb curried, with rice, 15
+
+     Lamb cutlets in papers, 91
+
+     Lamb hash, 322;
+       J. A. Britton, 316
+
+     Lamb hash, with peppers, 139
+
+     Lamb hash, Sam Ward, 260
+
+     Lamb kidneys, en brochette, with bacon, 231
+
+     Lamb kidneys en Pilaff, 312
+
+     Lamb kidney stew, 356
+
+     Lamb, leg of, Boulangere, 24
+
+     Lamb loin chops, fried, 284
+
+     Lamb loin chops, Jardiniere, 131
+
+     Lamb, leg of, Renaissance, 141
+
+     Lamb, navarin of, printanier (stew), 353
+
+     Lamb, noisettes, 54;
+       Ducale, 265;
+       Montpensier, 197
+
+     Lamb, rack of, 87;
+       jardiniere, 87
+
+     Lamb, rack of, Montjo, 130
+
+     Lamb saddle, Carnot, 136
+
+     Lamb saddle, International, 389
+
+     Lamb saddle, jardiniere, 217
+
+     Lamb saddle, Souvaroff, 174
+
+     Lamb, shoulder of, in baker's oven, 146
+
+     Lamb steak, 38
+
+     Lamb steak, Bercy, 38
+
+     Lamb stew, Irish, 328
+
+     Lamb tenderloin, Thomas, 386
+
+     Lamb trotters, Poulette, 350
+
+     Langues de chat (pastry), 179
+
+     Layer cake, 59, 367
+
+     Leberkloese (calf's liver dumplings), 116
+
+     Lemon butter filling, 234
+
+     Lemon cake, 234
+
+     Lemon custard pie, 111
+
+     Lemon Darioles (pastry), 240
+
+     Lemon meringue pie, 111
+
+     Lemon or orange brandy for flavoring, 224
+
+     Lemon or orange peel, candied, 205
+
+     Lemon pie, special, 111, 312
+
+     Lemon sauce (pastry), 87
+
+     Lemon water ice, 1
+
+     Lemonade, 222
+
+     Lentils, 33
+
+     Lentil salad, 33
+
+     Lettuce, boiled, 35
+
+     Lettuce braise, 385
+
+     Lettuce salad, 323
+
+     Lettuce and tomato salad, 83
+
+     Lillian Russell (see Ices, etc.)
+
+     Lima beans, 16
+
+     Lima beans au paprika, 250
+
+     Lima beans, curried, 6
+
+     Lima beans, puree of, 39
+
+     Lima beans with shallots, 284
+
+     Limes, to preserve, 204
+
+     Lobster with anchovies salad, 2
+
+     Lobster baked, Cardinal, 284;
+       Lincoln, 185
+
+     Lobster, Becker, 198
+
+     Lobster broiled, 382
+
+     Lobster butter, 383
+
+     Lobster chowder, 363
+
+     Lobster corals, 80
+
+     Lobster en court bouillon, 246
+
+     Lobster croquettes, 381
+
+     Lobster Newburg, 334
+
+     Lobster salad, 2
+
+     Lobster sauce, 274
+
+     Lobster stuffed, 5
+
+     Lobster, Thermidor, 22
+
+     Loganberry jam, 133
+
+     Loganberry juice, frozen, 317
+
+     Loganberry ice cream, 315
+
+     Loganberry roll, baked, 170
+
+     Loin pork, baker's oven style, 75
+
+     Loin pork, roasted, 319
+
+     Lunch rolls, 358
+
+     Lyon sausage (hors d'oeuvre), 330, 343
+
+
+     Macaronade Celestine (pastry), 206
+
+     Macaroni, Caruso, 254
+
+     Macaroni in cream, 376
+
+     Macaroni soup with leeks, 261
+
+     Macaroons, 344
+
+     Macaroons, chocolate, 97;
+       fancy, 346;
+       hazlenut, 290
+
+     Macedoine (vegetable), 77
+
+     Macedoine water ice, 6
+
+     Mackerel, broiled, anchovy butter, 239
+
+     Mackerel, salted, boiled, 328
+
+     Madere, sauce, 330
+
+     Maitre d'hotel sauce, 324
+
+     Mallard duck, roasted, 327
+
+     Malta vita (cereal), 343
+
+     Malvina (garniture), 38
+
+     Maraschino jelly, 40
+
+     Maraschino sauce for iced pudding, 80
+
+     Mariniere sauce, 64
+
+     Marinite herring (hors d'oeuvre), 345
+
+     Marmalade, apricot, 172;
+       peach, 172
+
+     Marmalade, California, 140
+
+     Marmalade and jelly, crabapple, 172
+
+     Maryland beaten biscuits, 344
+
+     Maryland corn bread, 339
+
+     Matjes herring Krasnapolsky (hors d'oeuvre), 217
+
+     Matelote of fish, 69;
+       sauce for, 69
+
+     Maximilienne sauce, 267
+
+     Mayonnaise sauce, 325
+
+     Meat croquettes, 301
+
+     Meringue (for baked Alaska), 84
+
+     Meringue a la creme chantilly, 359
+
+     Meringue glacee a la chantilly, 348
+
+     Meringue glacee au chocolate, 18
+
+     Meringue, Italian, 177
+
+     Meringue paste for pie, 111
+
+     Meringue, peach, 210;
+       raspberry, 210;
+       strawberry, 210
+
+     Meringued peaches, 70
+
+     Meringue shells, 320
+
+     Merry widow cocktail (hors d'oeuvre), 299
+
+     Meuniere, sauce, 375
+
+     Mignonnette sauce, 355
+
+     Milk toast, 327
+
+     Millionaire punch, 141
+
+     Mince meat, 350;
+       canned, 290
+
+     Mince pie, 350
+
+     Mint sauce, 373
+
+     Mint wafers, 307
+
+     Mirlitons (pastry), 250;
+       au rhum, 259
+
+     Mixed grill, 26
+
+     Mocha (see Moka), 50
+
+     Mock turtle soup, 46
+
+     Moka cake, 50
+
+     Moka (Mocha) filling, 50
+
+     Mollet (see Eggs)
+
+     Montebello (see Fish), 17
+
+     Montebello sauce, 230
+
+     Montmorency pudding, 300
+
+     Mornay sauce, 373
+
+     Mortadella (hors d'oeuvre), 249, 307
+
+     Moscovite dressing (fish), 262
+
+     Moselle jelly, 40
+
+     Mousse au cafe (see Ices, etc.), 152
+
+     Mousse au chocolate (see Ices, etc.), 152
+
+     Mousseline sauce, 331
+
+     Muffins, corn, 361
+
+     Muffins, popover, 212
+
+     Mushrooms, fresh, broiled, 330
+
+     Mushrooms, fresh, puree of, 293
+
+     Mushrooms, fresh, saute in butter, 52
+
+     Mushrooms, fresh, stuffed, 10
+
+     Mussels, Mariniere, 64
+
+     Mustard sauce, 211, 358
+
+     Mutton (see Classified Index)
+
+     Mutton chops, Argenteuil, 233
+
+     Mutton chops, Bignon, 297
+
+     Mutton chops, braised, 128
+
+     Mutton chops, Daumont, 55
+
+     Mutton chops, English, Kentucky sauce, 253
+
+     Mutton chops, English, Tavern, 58
+
+     Mutton chops, English, XX Century Club, 146
+
+     Mutton chops, grilled, 354
+
+     Mutton chops, Maison d'Or, 207
+
+     Mutton chops, Robinson, 48;
+       Signora, 70
+
+     Mutton, haricot of (stew), 44
+
+     Mutton, leg, boiled, caper sauce, 369
+
+     Mutton, leg, Bretonne, 69
+
+     Mutton, leg of, a la Busse, 52
+
+     Mutton, leg, Choiseul, 118;
+       Clamart, 83
+
+     Mutton, leg, Mexicaine, 241
+
+     Mutton, leg, Reforme, 60
+
+     Mutton, leg, roasted, 26
+
+     Mutton, loin, Charcutiere, 375
+
+     Mutton rack, roasted, 105
+
+     Mutton saddle, roasted, 94
+
+     Mutton shoulder, Budapest, 304
+
+     Mutton soup, Kitchener, 263
+
+
+     Napoleon cake, 48
+
+     Nasturtion seeds, pickled, 287
+
+     Navarin of lamb, printanier (stew), 353
+
+     Neapolitan ice cream, 95
+
+     Neapolitan sandwich (see Ices, etc.), 139
+
+     Nectarine compote, 179
+
+     Nesselrode pudding, 65
+
+     Newburg sauce, 36
+
+     New England boiled dinner, 12
+
+     Noodles, 20;
+       Polonaise, 57
+
+     Noisettes of lamb, 54
+
+     Nonpareil sauce, 240
+
+     Normandie water ice, 6
+
+
+     Oatmeal, 319
+
+     Okra and tomatoes, saute, 162
+
+     Olive and anchovy salad (hors d'oeuvre), 252
+
+     Olives, ripe, with garlic and oil (hors d'oeuvre), 113
+
+     Olives, ripe (hors d'oeuvre), 320
+
+     Olive sandwich, 100
+
+     Olive sauce, 121
+
+     Olives, stuffed, 139
+
+     Ombrelle d'Ostende, 168
+
+     Omelets (see Classified Index)
+
+     Omelet Argentine, 185
+
+     Omelet, Bayonnaise, 271
+
+     Omelet, Celestine, 263
+
+     Omelet with cepes, 130
+
+     Omelet, Cherbourg, 308
+
+     Omelet with chives, 243
+
+     Omelet au cognac, 120
+
+     Omelet au confiture, 370
+
+     Omelet du Czar, 328, 376
+
+     Omelet with egg plant, 164
+
+     Omelet fines herbes, 102
+
+     Omelet with ham, 369
+
+     Omelet Imperatrice, 247
+
+     Omelet with jelly, 333
+
+     Omelet with kidneys, 87
+
+     Omelet, Levy, 231
+
+     Omelet, Lorraine, 374
+
+     Omelet, Louis XIV, 39
+
+     Omelet, Meissonier, 215
+
+     Omelet with onions, 139
+
+     Omelet with oysters, 2
+
+     Omelet with parsley, 156
+
+     Omelet with peas, 287
+
+     Omelet, plain and for sweet dessert, 320
+
+     Omelet, potato, 71
+
+     Omelet with potatoes, 179
+
+     Omelet, Robespierre, 93
+
+     Omelet, Schofield, 101
+
+     Omelet with soft clams, 9, 36
+
+     Omelet with soft clams, Newberg, 36
+
+     Omelette soufflee, 37, 68
+
+     Omelet, Spanish, 66
+
+     Omelet with strawberries, 320
+
+     Omelet en surprise, 68
+
+     Omelette Suzanne, 61
+
+     Omelet, sweet, plain, 320
+
+     Omelet with Virginia ham and peppers, 59
+
+     Omelet, Vogeleier, 16
+
+     Onion au gratin soup, 61, 342
+
+     Onions, fried, 371
+
+     Onions, glacees, 52
+
+     Onions, Hongroise, 85
+
+     Onions, puree of, Soubise, 91
+
+     Onions, stewed, 269
+
+     Onions, stuffed, with cabbage, 3
+
+     Onion and tomato soup, 296
+
+     Onions, pickled, 288
+
+     Orange baskets (see Ices, etc.), 213
+
+     Orange butter filling, 234
+
+     Orange cake, 234
+
+     Orange compote, 192
+
+     Orange coupe (see Ices, etc.), 129
+
+     Orange custard pie, 111
+
+     Orange Darioles, 240
+
+     Orange and grapefruit, St. Francis, 313
+
+     Orange juice, 335
+
+     Orange or lemon brandy for flavoring, 224
+
+     Orange or lemon peel, candied, 205
+
+     Orange meringue pie, 111
+
+     Orange sauce, 87
+
+     Oranges, sliced, 324
+
+     Orange souffle, St. Francis, 58
+
+     Orange souffle glace, St. Francis, 275
+
+     Orange en supreme, 78;
+       au curacao, 126
+
+     Orange water ice, 1
+
+     Orangeade, 222
+
+     Oysters (see Classified Index)
+
+     Oysters a l'Ancienne, 50
+
+     Oysters, baked, au Gruyere, 259
+
+     Oysters, Bellevue, 315
+
+     Oysters en brochette, 286;
+       a la Diable, 286
+
+     Oysters, broiled, with bacon, 272
+
+     Oyster broth (consomme), 99
+
+     Oyster cocktail, 23
+
+     Oyster crab patties, 272
+
+     Oyster or crab poulette, 82
+
+     Oysters, curried, 99
+
+     Oysters on half shell, 320, 330
+
+     Oysters a la Hyde, 370
+
+     Oysters, Kirkpatrick, 31
+
+     Oysters, Louis, 283
+
+     Oysters marine (hors d'oeuvre), 114
+
+     Oysters, mignonette, 108
+
+     Oysters, Mornay, 269
+
+     Oysters, Newburg, 263
+
+     Oysters, Pickled, cold, 339
+
+     Oysters a la Poulette, 82, 364
+
+     Oyster sauce, 16
+
+     Oyster soup, family style, 338
+
+     Oysters stewed, 13
+
+     Oysters, Supreme, St. Francis, 124
+
+     Oysters Victor, 70
+
+     Oysters, Victor Hugo, 281
+
+     Oysters, Yaquino, 10
+
+     Oxtail, braise, 125
+
+     Oxtail soup, English style, 32
+
+
+     Pain mane (hors d'oeuvre), 17
+
+     Palm, hearts of, Victor, 317
+
+     Pancakes, 374
+
+     Pancakes, French and English, 374
+
+     Pancake, Imperial, 117
+
+     Pancakes, Lieb, 374
+
+     Pancake, German, 381
+
+     Pancake Molosol (hors d'oeuvre), 11
+
+     Pancakes with rapsberry syrup, 267
+
+     Pannade soup, 63
+
+     Papillote, 40;
+       Club style (for fish), 40
+
+     Paprika sauce, 354
+
+     Paprika schnitzel (veal), 65
+
+     Paprika veal (stew), 212
+
+     Parfaits (several), 386
+
+     Parsnips, boiled, 112
+
+     Parsnips in cream, 112
+
+     Parsley fried, 332
+
+     Partridge, roasted, 46
+
+     Pastry (see Classified Index)
+
+     Pastry cream, 352
+
+     Pate dough, 199
+
+     Pate de foie gras, 343
+
+     Patience cake, 210
+
+     Patties, Bagration (fish), 378
+
+     Patties, oyster crab, 272
+
+     Patties, shrimp, 235
+
+     Peas and carrots in cream, 333
+
+     Peas au cerfeuil, 63
+
+     Peas in cream, 16
+
+     Peas, farmer style, 75
+
+     Peas a la Francaise, 177
+
+     Peas, new, plain, 327
+
+     Peas and shallots in cream, 262
+
+     Pea soup, with vermicelli, 238
+
+     Peaches, baked, 178
+
+     Peaches, Bourdaloue, 135
+
+     Peaches brandied, 173
+
+     Peaches with brandy sauce, 141
+
+     Peaches, canned, 194
+
+     Peach cobbler, 208
+
+     Peach compote, 179
+
+     Peach ice cream, 8
+
+     Peach marmalade, 172
+
+     Peaches, meringued, 70
+
+     Peach meringue, 210
+
+     Peach Melba (see Ices, etc.), 85
+
+     Peach Mona Lisa (see Ices, etc.), 48
+
+     Peach Norelli, 118
+
+     Peach pie, 86
+
+     Peaches, sliced, with whipped cream, 156
+
+     Peaches, sweet pickled, 288
+
+     Peach whipped cream, 290
+
+     Pears, baked, 178;
+       baked, for canning, 225
+
+     Pears Bourdaloue, 119
+
+     Pear cobbler, 208
+
+     Pears, mayonnaise, 309
+
+     Pears, peaches or plums, canned, 194
+
+     Pear pie, 86
+
+     Pears, Piedmont, 292
+
+     Pears, preserved, 89
+
+     Pear salad, mayonnaise, 309
+
+     Pears, stewed with claret, 276
+
+     Pears in syrup, 92
+
+     Pearl grits (cereal), 65;
+       with cream, 337
+
+     Pecans, salted (hors d'oeuvre), 386
+
+     Pepper pot, Philadelphia, 336
+
+     Pepper sauce, 151
+
+     Peppers, stuffed, green, 229
+
+     Perch au Bleu, 178
+
+     Perch, fillet of, St. Charles, 146
+
+     Perch, Meuniere, 2
+
+     Perigord, sauce, 67; 364
+
+     Perigordine, sauce, 351
+
+     Perigueux sauce, 67
+
+     Petaluma cream cheese, 275
+
+     Petite marmite (soup), 382
+
+     Pettijohns (cereal), 322
+
+     Pheasant pie, cold, 199
+
+     Pheasant, roasted, 9
+
+     Philadelphia ice cream, 323
+
+     Philadelphia pepper pot, 336
+
+     Pickles, 131; 288
+
+     Pickles (see Classified Index), 409
+
+     Pickled beets salad, 326
+
+     Pickles, cucumber, sweet, ripe, 288
+
+     Pickled nasturtion seeds, 287
+
+     Pickled onions, 288
+
+     Pickled oysters (hors d'oeuvre), 339
+
+     Pickled peaches, sweet, 288
+
+     Pickles recipes (suggestions), 131
+
+     Pickles, spiced vinegar for, 236
+
+     Pickled tomatoes, green, 287
+
+     Pickelsteiner, stew, 135
+
+     Pie (see Classified Index)
+
+     Pie, apple, 366
+
+     Pie, apricot, 86
+
+     Pie, banana, 292;
+       banana cream, 145
+
+     Pie, blackberry, 86
+
+     Pie, cherry, 86
+
+     Pie, chocolate cream, 276
+
+     Pie, cocoanut custard, 111
+
+     Pie, cocoanut meringue, 111
+
+     Pie, currant, 86;
+       English currant, 86
+
+     Pie, English grape, 86
+
+     Pie, English huckleberry, 86
+
+     Pie, English rhubarb, 86
+
+     Pie, gooseberry, 86;
+       English gooseberry, 86
+
+     Pie, lemon custard, 111
+
+     Pie, lemon meringue, 111
+
+     Pie, lemon special, 111, 310
+
+     Pie, meringue paste for, 111
+
+     Pie, mince, 350
+
+     Pie, orange custard, 111;
+       orange meringue, 111
+
+     Pie paste, 366
+
+     Pie, peach, 86
+
+     Pie, pear, 86
+
+     Pie, pheasant, cold, 199
+
+     Pie, pineapple, 86
+
+     Pie, pumpkin, 226;
+       pumpkin, pulp, 226
+
+     Pie, raspberry, 86;
+       raspberry cream, 145
+
+     Pie, strawberry, 86;
+       strawberry cream, 145
+
+     Pie, vanilla custard, 111; 328
+
+     Pie, vanilla meringue, 111
+
+     Pig's feet, boiled, 352
+
+     Pig's feet, broiled, chili sauce, 38
+
+     Pig's feet, broiled, special, 352
+
+     Pig's feet, St. Menehould, 189
+
+     Pig's knuckles and sauerkraut, 272
+
+     Pilaff a la Turc (stew), 8
+
+     Pimentos a l'huile (hors d'oeuvre), 24
+
+     Pimentos, stuffed, Creole, 241
+
+     Pimentos Suedoise (hors d'oeuvre), 284
+
+     Pimentos vinaigrette (hors d'oeuvre), 227
+
+     Pim olas (hors d'oeuvre), 160
+
+     Pineapple, compote of, 168
+
+     Pineapple Creole, 105
+
+     Pineapple crust (pastry), 215
+
+     Pineapple ice cream, 8
+
+     Pineapple pie, 86
+
+     Pineapple preserves, 89
+
+     Pink mayonnaise sauce, 14
+
+     Pink pudding, Victor, 318
+
+     Piquante sauce, 345
+
+     Pistache eclairs, 362
+
+     Pistache ice cream, 377
+
+     Pistache icing, 362
+
+     Planked black bass, 258
+
+     Planked steaks, 22; 209
+
+     Planked shad and roe, 94
+
+     Planked smelts, en bordure, 347
+
+     Planked striped bass, 355
+
+     Plombiere aux fruits, 165
+
+     Plombiere aux marrons (see Ices, etc.), 165
+
+     Plombiere a la vanilla (see Ices, etc.), 165
+
+     Plums, canned, 194
+
+     Plum compote, 179
+
+     Plum pudding, 49
+
+     Poivrade sauce, 60
+
+     Pommes d'Arbre 1915 (apple), 88
+
+     Pompano, Bateliere, 175
+
+     Pompano, broiled, Havanaise, 83
+
+     Pompano, Cafe Anglaise, 78
+
+     Pompano, fillet of, en papillote, 39
+
+     Pompano, fillet of, Pocharde, 305
+
+     Pompano, meuniere, 330
+
+     Pompano, saute, D'Orsay, 304
+
+     Pompano, Vatel, 168
+
+     Popover muffins, 212
+
+     Pork (see Classified Index)
+
+     Pork Chop, Badoise, 215
+
+     Pork loin, baker's oven style, 75
+
+     Pork loin, roasted, 319
+
+     Pork, roast leg of, 21
+
+     Porte Maillot (garniture), 385
+
+     Port wine jelly, 40
+
+     Port wine sauce, 64; 235
+
+     Porterhouse (see beef), 142; 176
+
+     Postum cereal, 338
+
+     Pot au feu (soup), 75
+
+     Potage Albert, 151
+
+     Potage Alexandra, 378
+
+     Potage Americaine, 389
+
+     Potage Andalouse, 17
+
+     Potage a l'Anglaise, 7
+
+     Potage Arlequin, 168
+
+     Potage Bagration, 11
+
+     Potage Bourgeoisie, 251
+
+     Potage Brunoise, with rice, 244
+
+     Potage Bonne Femme, 384
+
+     Potage Bouqetiere, 310
+
+     Potage Cambridge, 339
+
+     Potage Cameroni, 231
+
+     Potage Carpure, 276
+
+     Potage Champenoise, 304
+
+     Potage Chatelaine, 102
+
+     Potage Coburg, 198
+
+     Potage Colbert, 252
+
+     Potage Coquelin, 83
+
+     Potage Dagobert, 199
+
+     Potage Dieppoise, 239
+
+     Potage Duchesse, 382
+
+     Potage Eliza, 81
+
+     Potage Esau, 85
+
+     Potage Faubonne, 380
+
+     Potage Ferneuse, 309
+
+     Potage Flamande, 374; 385
+
+     Potage Fontange, 137
+
+     Potage gentilhomme, 19
+
+     Potage grande mere, 10
+
+     Potage grenade, 306
+
+     Potage Hollandaise, 368
+
+     Potage Honolulu, 196
+
+     Potage Italienne, 240
+
+     Potage Jackson, 388
+
+     Potage Kroumir, 55
+
+     Potage Lamballe, 331
+
+     Potage Livonien, 312
+
+     Potage Lord Mayor, 203
+
+     Potage Maintenon, 257
+
+     Potage Marie Louise, 15
+
+     Potage Marquis, 5
+
+     Potage Mathilda, 381
+
+     Potage McDonald, 20, 221
+
+     Potage Mexicaine, 223;
+       Mongol, 371
+
+     Potage Montglas, 255
+
+     Potage Nassau, 237
+
+     Potage Navarraise, 286
+
+     Potage Normande, 3
+
+     Potage Parmentier, 235
+
+     Potage Paysanne, 175;
+       Plessy, 254
+
+     Potage Portugaise, 103;
+       Quirinal, 8
+
+     Potage Reine Margot, 379
+
+     Potage Ruffo, 259
+
+     Potage St. Marceau, 188
+
+     Potage Sante, 347
+
+     Potage Saxe, 98
+
+     Potage Schorestene, 289
+
+     Potage Solferino, 95
+
+     Potage Talleyrand, 36
+
+     Potage tapioca, Crecy, 30
+
+     Potage Turinoise, 135
+
+     Potage Velour, 219
+
+     Potage Venetienne, 13; 99
+
+     Potage vert pre, 210
+
+     Potage Victoria, 6
+
+     Potage Viennoise, 99
+
+     Potage Villageoise, 303
+
+     Potage Voisin, 44
+
+     Potage Waldaise, 42
+
+     Potage Westmoreland, 50
+
+     Potage Windsor, 31
+
+     Potatoes (see Classified Index)
+
+     Potatoes, Alsatian, 90
+
+     Potatoes, Anna, 11
+
+     Potatoes, Allumette, 158
+
+     Potatoes au gratin, 338
+
+     Potatoes, Bischwiller, 265
+
+     Potatoes, Brioche, 256
+
+     Potatoes, browned hashed, 2
+
+     Potato cakes, 61
+
+     Potatoes, candied sweet, 110
+
+     Potatoes, Chateau, 326
+
+     Potatoes, Cleo, 382
+
+     Potatoes, cottage fried, 189
+
+     Potatoes, croquettes, 321
+
+     Potatoes, Delmonico, 330
+
+     Potatoes Duchesse, 353
+
+     Potatoes Flambe with rum (sweet), 114
+
+     Potatoes Fondante, 94
+
+     Potatoes French fried, 332
+
+     Potatoes Gauffrette, 53
+
+     Potatoes gendarme, 334; 378
+
+     Potatoes Georgette, 357
+
+     Potatoes Hollandaise, 327
+
+     Potatoes Jeanette, 107
+
+     Potatoes Julienne, 342
+
+     Potatoes Laurette, 331
+
+     Potato and leek soup, 333
+
+     Potatoes Lorraine, 335
+
+     Potatoes Louis, 242
+
+     Potatoes Lyonnaise, 324
+
+     Potatoes maitre d'hotel, 5
+
+     Potatoes Marquise, 154
+
+     Potatoes, mashed, au gratin, 19
+
+     Potatoes, mashed browned, 333
+
+     Potatoes Nature, 331
+
+     Potatoes O'Brien, 37
+
+     Potatoes Olivette, 17
+
+     Potatoes paille (straw), 346
+
+     Potatoes Palestine, 90
+
+     Potato pancakes, 189
+
+     Potatoes paprika, 354
+
+     Potatoes Parisienne, 42;
+       Parisienne, Hollandaise, 230
+
+     Potatoes, Paul Stock, 296
+
+     Potatoes persillade, 73
+
+     Potatoes Pont Neuf, 383
+
+     Potato, puree of, salad, 162
+
+     Potatoes a la Reine, 10
+
+     Potatoes Rissolees, 17; 373
+
+     Potatoes Ritz, 72
+
+     Potatoes St. Francis, 330
+
+     Potato salad, 337
+
+     Potatoes, Saratoga chips, 354
+
+     Potatoes, saute, 56
+
+     Potatoes souffle, 360
+
+     Potato soup, Dieppoise, 114;
+       Faubonne, 96
+
+     Potatoes Steamboat fried, 275
+
+     Potatoes en surprise, 252
+
+     Potatoes, sweet, Southern style, 25; 113
+
+     Potatoes, sweet baked, with sugar, 268
+
+     Potatoes, sweet, broiled, 32
+
+     Potato, sweet, pudding, 315
+
+     Potatoes, Sybil, 53
+
+     Potatoes, Waffle, 53
+
+     Potatoes, York, 269
+
+     Pound cake, 336
+
+     Poulette sauce, 350
+
+     Preserves (see Classified Index)
+
+     Preserves, amount of fruit required, 132
+
+     Preserves, cherry, 173
+
+     Preserves, citron, 89
+
+     Preserved greengage plums, 173
+
+     Preserved pears, 89;
+       pineapple, 89
+
+     Preserves recipes (suggestions), 131
+
+     Preserves, strawberry, 132
+
+     Preserves, tomato, 195
+
+     Preserved violets, 289
+
+     Preserves, watermelon, 194
+
+     Prunes, 343;
+       Victor, 313
+
+     Prune compote, 179
+
+     Prune souffle, 82
+
+     Pudding, apple, cottage, 201
+
+     Pudding, Alexandria, 216
+
+     Pudding, blood (pork), 379
+
+     Pudding, Boston brown, 201
+
+     Pudding, bread custard, 197
+
+     Pudding, brown bread, baked, 289
+
+     Pudding cabinet, 31
+
+     Pudding, chocolate, cold, 279
+
+     Pudding, cocoanut, 197
+
+     Pudding, corn, 315
+
+     Pudding, cornmeal, 43
+
+     Pudding, corn starch, 188
+
+     Pudding, cottage, 201
+
+     Pudding, diplomate, 78
+
+     Pudding, English rice, 115
+
+     Pudding, farina, 43
+
+     Pudding, Frankfort, 112
+
+     Pudding, Gastaner, 99
+
+     Pudding, homemade apple, 80
+
+     Pudding, jam roll, 118
+
+     Pudding, Montmorency, 300
+
+     Pudding, nesselrode, 65
+
+     Pudding, pink, Victor, 318
+
+     Pudding, plum, 49
+
+     Pudding, rice, 43
+
+     Pudding, rolled oats, 24
+
+     Pudding, roly poly, 296
+
+     Pudding, Rossini, 87
+
+     Pudding, tapioca, 43
+
+     Pudding, tutti frutti, 297
+
+     Pudding, sago, 43
+
+     Pudding, Saxony, 97
+
+     Pudding souffle, Dame Blanche, 134
+
+     Pudding, sweet potato, 315
+
+     Puff paste, 341
+
+     Puff paste baskets, 231
+
+     Puff paste crescents, 341
+
+     Puff paste roses, 224
+
+     Puff paste sandwich, 233
+
+     Pulled bread, 271
+
+     Pumpkin, to can, 289
+
+     Pumpkin pie, 226;
+       pulp, 226
+
+     Pumpkin and rice, scalloped, 269
+
+     Pumpkin, stewed, 269
+
+     Punch, champagne, 223
+
+     Punch, claret, 218
+
+     Punch, millionaire, 141
+
+     Punch Palermitaine (see Ices, etc.), 106
+
+     Punch, raisin, 375
+
+     Punch, Roman, 108
+
+     Punch, Victoria, 147
+
+     Puree (see soups, thick)
+
+     Puree Camelia, 143
+
+     Puree Celestine, 80
+
+     Puree of Chicory, 240
+
+     Puree Crecy, 26
+
+     Puree of cucumbers, 177
+
+     Puree d'Artois, 68
+
+     Puree of game, 52, 345
+
+     Puree of game, for garnishing, 52
+
+     Puree of game, St. Hubert, 345
+
+     Puree of green asparagus, 118
+
+     Puree of lentils, 324;
+       with tapioca, 245
+
+     Puree of lima beans, 372
+
+     Puree Paysanne, 76
+
+     Puree of peas, aux croutons, 319
+
+     Puree of peas with noodles, 268
+
+     Puree of pheasant, St. Hubert, 41
+
+     Puree of peas, plain, 319;
+       Varsovienne, 319
+
+     Puree of potatoes, 80
+
+     Puree of potato salad, 162
+
+     Puree of red kidney beans, 125
+
+     Puree of turnips, Caroline, 249
+
+     Puree St. Germain, 106;
+       (vegetable), 342
+
+     Puree of spinach, 110
+
+     Puree of tomatoes, 321;
+       with rice, 334
+
+     Puree of white beans, 376;
+       Allemande, 247
+
+     Puree of white beans, Soubise, 130
+
+
+     Quail, broiled, on toast, 285
+
+     Quince jelly, 89
+
+
+     Radishes (hors d'oeuvre), 334
+
+     Ragout a la Deutsch (stew), 380
+
+     Ragout Fin (stew), 387
+
+     Raisin bread, 316
+
+     Raisins, California, 313
+
+     Raisin cocktail, 80
+
+     Raisin punch, 375
+
+     Raspberries a la mode, 149
+
+     Raspberry coupe, fresh, 129
+
+     Raspberry cream pie, 145
+
+     Raspberry ice cream, 8
+
+     Raspberry jam, 133
+
+     Raspberry juice, 141
+
+     Raspberry pie, 86
+
+     Raspberry Melba sauce (see Ices, etc.), 85
+
+     Raspberry meringue, 210;
+       meringue glacee, 11
+
+     Raspberry shortcake, 102
+
+     Raspberry water ice, 1, 337
+
+     Raspberry whipped cream, 290
+
+     Red cabbage salad, 223
+
+     Red currant water ice, 300
+
+     Reindeer chops, 64
+
+     Reindeer, roast leg of, 108
+
+     Reindeer stew, 67
+
+     Remoulade, 388;
+       sauce, 388
+
+     Rheinbraten (see Beef), 354
+
+     Rhine wine jelly, 40
+
+     Rhubarb, 342
+
+     Rice, boiled, 372
+
+     Rice cakes, 109
+
+     Rice, Californienne, 313
+
+     Rice, Creole, 381
+
+     Rice croquettes, 223; 374
+
+     Rice Darioles, 266
+
+     Rice pudding, 43
+
+     Rice soup a l'Allemande, 217;
+       Palermo, 233
+
+     Rice stuffing, 339
+
+     Rice, timbale of, 153;
+       Creole, 138
+
+     Riche sauce, 379
+
+     Richelieu (garniture), 348
+
+     Risotto, 8
+
+     Robert sauce, 145
+
+     Rock cod, boiled, Fleurette, 330
+
+     Rock cod, en court bouillon, 58
+
+     Rock cod, fillet of, Nantaise, 87
+
+     Rocol soup, a la Russe, 154
+
+     Rolls, breakfast, 353;
+       lunch, 358
+
+     Rolled oats pudding, 24
+
+     Roly poly pudding, 296
+
+     Roman punch, 108
+
+     Romaine ice cream, 309
+
+     Romaine salad, 323
+
+     Roquefort salad dressing, 19
+
+     Rougemont sauce, 256
+
+     Rosabelle (garniture), 375
+
+     Rossini (garniture), 36
+
+     Royale (see Fish), 10
+
+     Royal butter (pastry), 268
+
+     Royal cake, 268
+
+     Royal icing, 161; 293
+
+     Ruddy duck, roasted, 384
+
+     Russe (see Fish), 13
+
+     Russian salad dressing, 179
+
+
+     Sabayon sauce (pastry), 112
+
+     Sago pudding, 43;
+       family style, 43
+
+     St. Francis salad dressing, 316
+
+     Salads (see Classified Index)
+
+     Salads (see Fruit), 34; 109
+
+     Salad, Algerienne, 316
+
+     Salad, alligator pear, 54
+
+     Salad, Americaine, 374
+
+     Salad, anchovy, 353
+
+     Salad, asparagus tips, 325
+
+     Salad, Avocado, French dressing, 313
+
+     Salad, beets, pickled, 326
+
+     Salad, Brazilian, 330;
+       Bresilienne, 203
+
+     Salad, Bretonne, 184
+
+     Salad, cauliflower, 196
+
+     Salad, celery, mayonnaise, 336
+
+     Salad, celery root, field and beet, 378
+
+     Salad, celery, Victor, 330
+
+     Salad, Cendrillon, 182
+
+     Salad, Chateau de Madrid, 239
+
+     Salad, chicken, Victor, 3
+
+     Salad, chicory, 322;
+       chicory, with chapon, 155
+
+     Salad, Chiffonade, 354
+
+     Salad, Chilian, 234
+
+     Salad, Cole slaw, 331;
+       cole slaw, Ravigote, 110
+
+     Salad, Cosmopolitan, 230
+
+     Salad, crab, 48;
+       crab, Louis, 128
+
+     Salad, cucumber, 9
+
+     Salad, culemo, sliced, 228
+
+     Salad, Cupid d'Azure, 211
+
+     Salad, dandelion, 103;
+       German style, 103
+
+     Salad, Doucette, 348
+
+     Salad dressing, 314;
+       with chapon, 155
+
+     Salad dressing, egg, 386
+
+     Salad dressing, Escoffier, 255
+
+     Salad dressing, French, 319
+
+     Salad dressing, Roquefort, 19
+
+     Salad dressing, Russian, 179
+
+     Salad dressing, St. Francis, 316
+
+     Salad dressing, Thousand Island, 335
+
+     Salad dressing, Victor, 112
+
+     Salad, ecrevisse, gourmet, 351
+
+     Salad, egg, 268
+
+     Salad, endive, 361;
+       endive with beets, 239
+
+     Salad, escarole, 322
+
+     Salad, field, 324
+
+     Salad, fresh vegetable, 17
+
+     Salad, herring, 221;
+       herring, Moscovite, 262
+
+     Salad, Imperial, 188
+
+     Salad, Italian, 14
+
+     Salad, Knickerbocker, 130
+
+     Salad, lentil, 33
+
+     Salad, lettuce, 323;
+       lettuce and tomato, 83
+
+     Salad, Livermore, 373
+
+     Salad, lobster, 2;
+       with anchovies, 2
+
+     Salad, Lorenzo, 273
+
+     Salad, Lorette, 308
+
+     Salad, Louis, 218
+
+     Salad, Louise, 212
+
+     Salad Majestic, 209
+
+     Salad, Mirabeau, 7
+
+     Salad, Nivernaise, 377
+
+     Salad, Olga, 353;
+       Orloff, 174
+
+     Salad, panachee, 134
+
+     Salad pear, mayonnaise, 309
+
+     Salad, potato, 337;
+       puree of potato, 162
+
+     Salad, puree of, 74
+
+     Salad, Rachel, 170
+
+     Salad, Ravachol, 357
+
+     Salad, red cabbage, 223
+
+     Salad, Rejane, 377
+
+     Salad, Romaine, 323
+
+     Salad, Russe, 28
+
+     Salad, shrimp, 342;
+       shrimp, Anastine, 276
+
+     Salad, Stanislaus, 387
+
+     Salad, string beans, 145; 382
+
+     Salad, string beans and tomato, 261
+
+     Salad, tomatoes, sliced, 328; 343
+
+     Salad, Tosca, 387
+
+     Salad, tuna, 332
+
+     Salad, Waldorf, 347
+
+     Salad, watercress, 48
+
+     Salad, white bean, 226
+
+     Salisbury steak (see Beef), 270
+
+     Salmon belly, salted, melted butter, 159
+
+     Salmon, boiled, Badu-Cah, 274
+
+     Salmon, boiled, Diplomate, 154;
+       Fidgi, 136
+
+     Salmon, boiled, Princesse, 4
+
+     Salmon, boiled, sauce Anglaise, 387
+
+     Salmon, boiled, sauce Mousseline, 331
+
+     Salmon, boiled, Villers, 112
+
+     Salmon, braised, Parisienne, 369
+
+     Salmon, broiled, a la Russe, 197;
+       St. Germaine, 213
+
+     Salmon, Chambord, 52
+
+     Salmon, cold, smoked, 327
+
+     Salmon, Concourt, 183
+
+     Salmon, Mirabeau, 106
+
+     Salmon, smoked, broiled, 65
+
+     Salmon, smoked (hors d'oeuvre), 327
+
+     Salmon steak, broiled, 349
+
+     Salmon steak, Calcutta, 230
+
+     Salmon steak, Colbert, 265
+
+     Salmon steak, Hongroise, 170
+
+     Salmon, vol au vent of, Genoise, 122
+
+     Sand dabs, Carnot, 272;
+       David, 135
+
+     Sand dabs, fried fillet of, sauce verte, 116
+
+     Sand dabs, Gaillard, 262
+
+     Sand dabs, Grenobloise, 150
+
+     Sand dabs, Meuniere, 319
+
+     Sand tart (sable), 69
+
+     Sandwich, bread and butter, 337
+
+     Sandwich, Careme, 96
+
+     Sandwich, chicken, 334
+
+     Sandwich, cream of almond, 100
+
+     Sandwich, Creole, 100
+
+     Sandwich, Dubney, 100
+
+     Sandwich, Neapolitan (see Ices, etc.), 139
+
+     Sandwich, olive, 100
+
+     Sandwich, puff paste, 233
+
+     Sandwich, Schlemmerbroedchen, 223
+
+     Sandwich, Windsor, 100
+
+     Saratoga chips, 354
+
+     Sardines (hors d'oeuvre), 343
+
+     Sardines on toast, 29
+
+     Sardines, vinaigrette (hors d'oeuvre), 76
+
+     Sauce Allemande, 64
+
+     Sauce, anchovy, 29
+
+     Sauce, anchovy butter, 349
+
+     Sauce Anglaise, 387;
+       Anglaise (for fish), 387
+
+     Sauce Bearnaise, 13;
+       Bearnaise tomatee, 13
+
+     Sauce Bechamel (cream), 322
+
+     Sauce Bercy, 38; 326
+
+     Sauce Bordelaise, 334
+
+     Sauce, brandy, 49
+
+     Sauce bread, 9;
+       bread crumbs, 47
+
+     Sauce bread (for game), 9;
+       bread crumbs, 47
+
+     Sauce brown butter, 336
+
+     Sauce, brown gravy, 341
+
+     Sauce Cardinal, 124
+
+     Sauce Caper, 369
+
+     Sauce, celery, 245
+
+     Sauce, Chambord, 254
+
+     Sauce, champagne, 232
+
+     Sauce, chocolate, cold, 279
+
+     Sauce, choron, 13
+
+     Sauce, cocktail, for oysters, 23
+
+     Sauce, Colbert, 347
+
+     Sauce, cranberry, 274
+
+     Sauce, cream, 322;
+       cream (pastry), 24
+
+     Sauce, Creole, 371
+
+     Sauce, curry, 377
+
+     Sauce, devil, 121
+
+     Sauce, Diplomate, 154
+
+     Sauce, ecrevisse, 220
+
+     Sauce, egg, 322
+
+     Sauce estragon (tarragon), 106
+
+     Sauce, Fidgi, 136
+
+     Sauce Figaro, 231;
+       cold, 231
+
+     Sauce Flamande, 244
+
+     Sauce fleurette, 330
+
+     Sauce Forestiere, 349
+
+     Sauce Genoise, 327
+
+     Sauce giblet, 74
+
+     Sauce Golfin, 377
+
+     Sauce green Hollandaise, 44
+
+     Sauce, hard (pastry), 49
+
+     Sauce Hollandaise, 319
+
+     Sauce Horose, 374
+
+     Sauce, horseradish, cold, English style, 329
+
+     Sauce, horseradish en bouillon, 329
+
+     Sauce, horseradish in cream, 329
+
+     Sauce Hussarde, 171
+
+     Sauce, Indian soy, 255
+
+     Sauce, Italian wine (pastry), 279
+
+     Sauce Italienne, 361
+
+     Sauce Kentucky, 253
+
+     Sauce, lemon (pastry), 87
+
+     Sauce, lobster, 273
+
+     Sauce Madere, 330
+
+     Sauce maitre d'hotel, 324
+
+     Sauce, maraschino (for iced pudding), 80
+
+     Sauce Mariniere, 64
+
+     Sauce matelote (fish), 69
+
+     Sauce Maximilienne, 267
+
+     Sauce mayonnaise, 325
+
+     Sauce Meuniere, 375
+
+     Sauce mignonette, 355
+
+     Sauce mint, 373
+
+     Sauce Montebello, 230
+
+     Sauce Mornay, 373
+
+     Sauce Mousseline, 331
+
+     Sauce mustard, 211; 358
+
+     Sauce Newburg, 36
+
+     Sauce nonpareil, 240
+
+     Sauce, olive, 121
+
+     Sauce, orange, 87
+
+     Sauce, oyster, 16
+
+     Sauce, paprika, 354
+
+     Sauce, pepper, 151
+
+     Sauce Perigord, 67; 364
+
+     Sauce, Perigordine, 351
+
+     Sauce, Perigueux, 67
+
+     Sauce, pink mayonnaise, 14
+
+     Sauce piquante, 345
+
+     Sauce poivrade, 60
+
+     Sauce port wine, 64; 235
+
+     Sauce poulette, 350
+
+     Sauce remoulade, 388
+
+     Sauce Riche, 379
+
+     Sauce Robert, 145
+
+     Sauce Rougemont, 256
+
+     Sauce Sabayon (pastry), 112
+
+     Sauce shrimp, 362
+
+     Sauce Soubise, 14
+
+     Sauce, special, 352
+
+     Sauce Supreme, 339
+
+     Sauce, sweet-sour, 61
+
+     Sauce tarragon (estragon), 106
+
+     Sauce, tartar, 332
+
+     Sauce, vanilla cream, 24
+
+     Sauce Venetienne, 148
+
+     Sauce verte, 116
+
+     Sauce au vin blanc, 324
+
+     Sauce vinaigrette, 389
+
+     Sauce, white wine, 324
+
+     Sauce, wine, 208
+
+     Sauerkraut, 45
+
+     Sausages, breakfast, 371
+
+     Sausages, Frankfurter, imported, 243
+
+     Savarin au Kirsch, 384
+
+     Savarin Chantilly, 384;
+       Mirabelle, 384
+
+     Savarin Montmorency, 384
+
+     Saxony pudding, 97
+
+     Scallops a la Mornay, 62
+
+     Scallops, Newburg, 56
+
+     Scallops, Poulette, 299
+
+     Schlemmerbroedchen (sandwich), 223
+
+     Schmorrbraten, sour (see Beef), 138
+
+     Scotch consomme, 11
+
+     Sea bass, boiled, Hollandaise, 63
+
+     Sea bass, Montebello, 216
+
+     Seed biscuits, 273
+
+     Shad, baked with raisins, 107
+
+     Shad, broiled, Albert, 68
+
+     Shad, broiled, maitre d'hotel, 51
+
+     Shad and roe, baked, a l'Americaine, 115
+
+     Shad roe, bordelaise, 134; 151
+
+     Shad roe, en bordure, 158
+
+     Sheepshead, boiled, cream sauce, 49
+
+     Sheepshead, boiled, sauce Hollandaise, 339
+
+     Shad roe, broiled, with bacon, 80
+
+     Shad roe, broiled, maitre d'hotel, 7
+
+     Shad roe, broiled, ravigote, 84
+
+     Shad and roe, planked, 94
+
+     Shell fish (see Classified Index)
+
+     Sherbets (see Classified Index)
+
+     Sherbet California, 113
+
+     Sherry jelly, 40
+
+     Shrimps with mushrooms, 85
+
+     Shrimp patties, 235
+
+     Shrimp salad, 342;
+       Anastine, 276
+
+     Shrimp sauce, 362
+
+     Shrimp soup, family style, 291
+
+     Shortcake, raspberry, 102
+
+     Shortcake, strawberry, 102;
+       old-fashioned, 102
+
+     Shredded wheat biscuit, 336
+
+     Silver cake, 265
+
+     Sirloin (see Classified Index, beef)
+
+     Skate, au beurre noir, 349
+
+     Smelts, broiled, Americaine, 307
+
+     Smelts, fillet of, Stanley, 124
+
+     Smelts, fried, 332
+
+     Smelts, planked, en bordure, 347
+
+     Snails (see Bread), 314
+
+     Snails (pastry), 192
+
+     Soft clam soup, Salem, 161
+
+     Sole, aiguillettes of, Hoteliere, 46;
+       Mariniere, 55
+
+     Sole, Colbert, 147
+
+     Sole, cold fillet of, Raven, 359
+
+     Sole, Dejazet, 311
+
+     Sole, fillet of, Bercy, 53
+
+     Sole, fillet of, Bretonne, 101
+
+     Sole, fillet of, Cardinal, 115
+
+     Sole, fillet of, Castelanne, 15
+
+     Sole, fillet of, Choisy, 44
+
+     Sole, fillet of, Diplomate, 368
+
+     Sole, fillet of, Doria, 137
+
+     Sole, fillet of, Florentine, 384
+
+     Sole, fillet of, Francaise, 200
+
+     Sole, fillet of, Gasser, 4
+
+     Sole, fillet of, Joinville, 371
+
+     Sole, fillet of, Judic, 303
+
+     Sole, fillet of, Lord Curzon, 18; 140
+
+     Sole, fillet of, Mantane, 160
+
+     Sole, fillet of, Marechale, 40
+
+     Sole, fillet of, Marguery, 122; 382
+
+     Sole, fillet of, Maximilian, 375
+
+     Sole, fillet of, Meissonier, 271
+
+     Sole, fillet of, Montmorency, 188; 215
+
+     Sole, fillet of, Normande, 8
+
+     Sole, fillet of, Orly, 78
+
+     Sole, fillet of, Paul Bert, 283
+
+     Sole, fillet of, Paylord, 229
+
+     Sole, fillet of, Pondichery, 266
+
+     Sole, fillet of, Royal, 10
+
+     Sole, fillet of, Rose Caron, 25
+
+     Sole, fillet of, St. Cloud, 109
+
+     Sole, fillet of, St. Malo, 360
+
+     Sole, fillet of, St. Nazaire, 167
+
+     Sole, fillet of, Suchet, 128
+
+     Sole, fillet of, Talleyrand, 174
+
+     Sole, fillet of, Turbigo, 71
+
+     Sole, fillet of, under glass, 84
+
+     Sole, fillet of, Valeska, 389
+
+     Sole, fillet of, Victoria, 60
+
+     Sole, fillet of, Villeroi, 73
+
+     Sole, fillet of, au vin blanc, 324
+
+     Sole, fillet of, Voisin, 105
+
+     Sole, fried fillet of, 388
+
+     Sole, fried fillet of, Remoulade, 388
+
+     Sole, Heloise, 308
+
+     Sole, medaillon of, Victor, 380
+
+     Sole, small fried fillet of, 78
+
+     Sorrel, 28
+
+     Sorrel soup a l'eau, 159
+
+     Sorrel soup with rice, 186
+
+     Soubise (for stuffing chops, etc.), 14
+
+     Soubise sauce, 14
+
+     Souffle au fromage, 95
+
+     Souffle glace aux fraises and with raspberries, 166
+
+     Souffle glace, plain, 148
+
+     Souffle glace, St. Francis, 160
+
+     Souffle glace, Pavlowa, 160
+
+     Soup, Algerienne (cream), 147
+
+     Soup, artichokes (cream), 166
+
+     Soup, asparagus (cream), 354
+
+     Soup, asparagus, Favori (cream), 308
+
+     Soup, Bagration (cream), 139
+
+     Soup, bananas (cream), 65
+
+     Soup, bean and cabbage, 279
+
+     Soup, bisque d'ecrivisses (cream), 383
+
+     Soup, bisque of California oysters (cream), 9
+
+     Soup, bisque of clams (cream), 350
+
+     Soup, bisque of crabs (cream), 23
+
+     Soup, burned farina, 115
+
+     Soup, cabbage, Normande, 170
+
+     Soup, Cardinal (cream), 149
+
+     Soup, cauliflower (cream), 325
+
+     Soup, celery, 328
+
+     Soup, celery broth, cold, 251
+
+     Soup, celery, Kalamazoo (cream), 39
+
+     Soup, chicken, Bresilienne, 184
+
+     Soup, chicken (cream), 335
+
+     Soup, chicken, Florentine, 242
+
+     Soup, chicken, Francaise, 298
+
+     Soup, chicken Hortense (cream), 92
+
+     Soup, chicken, Mulligatawny, 204
+
+     Soup, chicken okra, 365
+
+     Soup, chicken, Piedmontaise, 208
+
+     Soup, chicken, Portugaise, 193
+
+     Soup, chicken, a la Reine (cream), 375
+
+     Soup, chicken, San Remo, 281
+
+     Soup, clam, homemade, 283
+
+     Soup, clear green turtle, 93
+
+     Soup, Congolaise (cream), 153
+
+     Soup, Cooper, 145
+
+     Soup, corn and onions (cream), 273
+
+     Soup, Countess (cream), 182
+
+     Soup, crab gumbo, 212
+
+     Soup, croute Bretonne, 190
+
+     Soup, Ditalini a la Royal, 272
+
+     Soup, endives (cream), 364
+
+     Soup, farina (cream), 67
+
+     Soup, farina, Francis Joseph, 123
+
+     Soup, farina lie (cream), 266
+
+     Soup, flageolets (cream), 216
+
+     Soup, frogs' legs (cream), 56
+
+     Soup, German carrot, 262
+
+     Soup, German lentil, 89
+
+     Soup, giblet a l'Anglaise, 323
+
+     Soup, green corn (cream), 69; 157
+
+     Soup, hare, Uncle Sam, 294
+
+     Soup, Hungarian, 301
+
+     Soup, lamb broth a la Greque, 127
+
+     Soup, lamb broth a la Reine, 226
+
+     Soup, lamb broth, Olympic Club, 164
+
+     Soup, lettuce (cream), 62
+
+     Soup, lima beans (cream), 51
+
+     Soup, macaroni with leeks, 261
+
+     Soup, maintenon (cream), 18
+
+     Soup, mock turtle, 46
+
+     Soup, mutton, Kitchener, 263
+
+     Soup, onion au gratin, 61; 342
+
+     Soup, onion and tomato, 296
+
+     Soup, ox tail, English style, 32
+
+     Soup, oyster, family style, 338
+
+     Soup Pannade, 63
+
+     Soup, Parisienne (cream), 104
+
+     Soup, parsnips (cream), 120; 172
+
+     Soup, peas (cream), 305
+
+     Soup, pea, St. Germain (cream), 305
+
+     Soup, potatoes (cream), 334
+
+     Soup, pea Suzon, 305
+
+     Soup, pea, with vermicelli, 238
+
+     Soup, petite marmite, 382
+
+     Soup, pot au feu, 75
+
+     Soup, potato, Dieppoise, 114
+
+     Soup, potato, Faubonne, 96
+
+     Soup, potato and leek, 333
+
+     Soup, Reine Mogador (cream), 97
+
+     Soup, rice, a l'Allemande, 217
+
+     Soup, rice (cream), 386
+
+     Soup, rice, Palermo, 233
+
+     Soup, Rocol, a la Russe, 154
+
+     Soup, shrimp, family style, 291
+
+     Soup, soft clam, Salem, 161
+
+     Soup, sorrel, a l'eau, 159
+
+     Soup, sorrel, with rice, 186
+
+     Soup, stock for, 341
+
+     Soup, summer squash (cream of), 300
+
+     Soup, terrapin, Southern style, 227
+
+     Soups, thick (see Classified Index)
+
+     Soup, tomato broth, hot or cold, 221
+
+     Soup, Veloute of chicken, 368
+
+     Soup, Velautine Aurore, 141
+
+     Soup, Velvet, 79
+
+     Soup, Viennese bean, 86
+
+     Soup, watercress (cream), 214
+
+     Soup, white bean, 74
+
+     Spaghetti, Caruso, 98
+
+     Spaghetti in cream, 148
+
+     Spaghetti, Milanaise, 349
+
+     Spanish mackerel, broiled, aux fines herbes, 9
+
+     Spanish mackerel, fillet of, Montebello, 17
+
+     Spareribs, broiled, with lentils, 33
+
+     Spaetzel, 65
+
+     Special sauce, 352
+
+     Spiced apples, sweet, 237
+
+     Spiced cherries, 236
+
+     Spiced tomatoes, 237
+
+     Spiced vinegar, for pickles, 236
+
+     Spinach, boiled, 5
+
+     Spinach, English style, 5
+
+     Spinach in cream, 52
+
+     Spinach, timbale of, 232
+
+     Sponge cake, 76
+
+     Spoon or mush bread, 315
+
+     Spring lamb Irish stew with dumplings, 283
+
+     Squab (see Classified Index)
+
+     Squab, boneless, en aspic, 209
+
+     Squab, breast of, au jus, 276
+
+     Squab, breast of, Eveline, 297;
+       Perigord, 123
+
+     Squab, breast of, saute in butter, 158
+
+     Squab, breast of, under glass, St. Francis, 35
+
+     Squab, broiled, 93;
+       with fresh mushrooms, 93
+
+     Squab chicken, broiled, 351
+
+     Squab chicken, Michels, 214
+
+     Squab chicken, plain potted, 10
+
+     Squab chicken, saute, Sutro, 58
+
+     Squab en compote, 15
+
+     Squab, galantine of, 211
+
+     Squab pot pie, English style, 1
+
+     Squab roast, au jus, 53
+
+     Squash, to can, 289
+
+     Squash, Hubbard, baked, 362
+
+     Steak, Tartare, 213
+
+     Stews (see Classified Index)
+
+     Stock for soup, 341
+
+     Strawberries a la mode, 149
+
+     Strawberries, canned, 133
+
+     Strawberry cream pie, 145
+
+     Strawberry coupe, fresh, 129
+
+     Strawberry ice cream, 340
+
+     Strawberry meringue, 210
+
+     Strawberries, Parisienne, 144
+
+     Strawberry pie, 86
+
+     Strawberry preserves, 132
+
+     Strawberries, Romanoff, 109
+
+     Strawberry shortcake, 102;
+       old-fashioned, 102
+
+     Strawberries, stewed, 320
+
+     Strawberry water ice, 1
+
+     Strawberry whipped cream, 290
+
+     String beans, 322
+
+     String beans, Alsacienne, 102
+
+     String beans salad, 145; 382
+
+     String beans with shallots, 252
+
+     String beans sweet-sour, 214
+
+     String beans, with tomatoes, 256
+
+     String beans and tomato salad, 261
+
+     Striped bass, Portugaise, 376
+
+     Striped bass, stewed, Americaine, 248
+
+     Striped bass, boiled, Indian soy sauce, 255
+
+     Striped bass, Buena Vista, 184
+
+     Striped bass, planked, 355
+
+     Strips, German almond, 180
+
+     Streusel cake, 190
+
+     Succotash, 189
+
+     Stuffing, rice, 339
+
+     Sugar, to cook to a blow, 177
+
+     Sugar cured ham glace, 247
+
+     Summer squash au beurre, 327
+
+     Summer squash, cream of, soup, 300
+
+     Summer squash, mashed, 157
+
+     Summer squash, Native Son, 158
+
+     Supper selections, 63, 64, 73, 83, 92, 96, 117, 122, 333, 335,
+       353, 356, 364, 371
+
+     Supreme sauce, 339
+
+     Sweetbreads braise, Ancienne, 105
+
+     Sweetbreads braise, Clamart, 96
+
+     Sweetbreads braise, Georginette, 260
+
+     Sweetbreads braise (glace), 383
+
+     Sweetbreads braise, Godard, 128
+
+     Sweetbreads braise, Henry IV, 87
+
+     Sweetbreads braise, Marie Louise, 92
+
+     Sweetbreads braise, Montebello, 166
+
+     Sweetbreads braise, Pompadour, 359
+
+     Sweetbreads braise, Princess, 188
+
+     Sweetbreads braised, Soubise, 181
+
+     Sweetbreads braise, Elizabeth, 213
+
+     Sweetbreads braise, St. George, 162
+
+     Sweetbreads braise, Zurich, 125
+
+     Sweetbreads broiled, 327
+
+     Sweetbread croquettes, 381
+
+     Sweetbreads Egyptienne, 229
+
+     Sweetbreads, Figaro, 231
+
+     Sweetbreads Lavaliere, 178
+
+     Sweetbreads, Lieb, 239
+
+     Sweetbreads Liencourt, 293
+
+     Sweetbreads Marigny, 216
+
+     Sweetbreads, Metropolitan Club, 219
+
+     Sweetbread patties in cream, 11; 110
+
+     Sweetbreads Poulette, 208
+
+     Sweetbreads Royal, 285
+
+     Sweetbreads, St. Albans, 236
+
+     Sweetbreads, Saint Monde, 306
+
+     Sweetbreads, Sans Gene, 244
+
+     Sweetbreads, Theodora, 57
+
+     Sweet omelet, plain, 320
+
+     Sweet potatoes, Southern style, 25; 113
+
+     Sweet potato croquettes, 90
+
+     Sweet potato pudding, 315
+
+     Sweet-sour sauce, 61
+
+
+     Tahoe trout, boiled, pepper sauce, 151
+
+     Tahoe trout, boiled, sauce mousseline, 161
+
+     Tahoe trout, boiled, Vatchette, 142
+
+     Tango cake, 275
+
+     Tapioca pudding, 43
+
+     Tapioca royal (consomme parfait), 97
+
+     Tarragon sauce (estragon), 106
+
+     Tart, sand (sable), 69
+
+     Tartar sauce, 332
+
+     Tartelette au Bar le Duc, 16
+
+     Tartelette of pears, 325
+
+     Tartine Russe (hors d'oeuvre), 97
+
+     Tea biscuits, 329
+
+     Tea, English breakfast (see Ices, etc.), 19
+
+     Teas, selections, 100, 317, 334, 337
+
+     Teal duck, roasted, 323
+
+     Tenderloin (see Classified Index, beef)
+
+     Terrapin au beurre, 278
+
+     Terrapin Baltimore, 81
+
+     Terrapin, how to boil, 81
+
+     Terrapin, Jockey Club, 81
+
+     Terrapin Maryland, 81
+
+     Terrapin soup, Southern style, 227
+
+     Terrine de foie gras en aspic, 202; 216
+
+     Terrine de foie gras a la gelee, 93; 359
+
+     Thick soups (see Classified Index)
+
+     Thon marine salad (hors d'oeuvre), 27
+
+     Thousand Island salad dressing, 335
+
+     Tipsy parsons, 206
+
+     Toast, anchovy, 139
+
+     Toast, anise, 278
+
+     Toast, cheese, 309
+
+     Toast, Melba, 65
+
+     Toast, milk, 327
+
+     Tomatoes, baked, 164
+
+     Tomato broth, hot or cold, 221
+
+     Tomatoes, glacees, 368
+
+     Tomate Parisienne (hors d'oeuvre), 28
+
+     Tomatoes, pickled, green, 287
+
+     Tomato preserves, 195
+
+     Tomatoes, scalloped, 260
+
+     Tomatoes, sliced, 306
+
+     Tomatoes sliced (salad), 328; 343
+
+     Tomatoes, spiced, 237
+
+     Tomatoes, stewed, 30;
+       stewed, Brazilian, 79
+
+     Tomatoes, stewed, family style, 121
+
+     Tomatoes stuffed with anchovies, 104
+
+     Tomatoes, stuffed, with chestnuts, 3
+
+     Tomatoes, stuffed, Creole, 178
+
+     Tomatoes, stuffed, Nana (hors d'oeuvre), 358
+
+     Tomatoes, stuffed, Noyer, 351
+
+     Tomato en surprise (hors d'oeuvre), 214; 249
+
+     Tomcods, fried, 66
+
+     Tomcods, meuniere, 33
+
+     Tomcods, Montmorency, 120
+
+     Toulouse (garniture), 25
+
+     Tournedos, 36
+
+     Tournedos (see Classified Index, beef)
+
+     Tournedos, Boulanger, 360
+
+     Tournedos, Goncourt, 368
+
+     Tripe a la mode de Caen, 60
+
+     Tripe, Blanchard, 385
+
+     Tripe, boiled honeycomb, 324
+
+     Tripe, broiled honeycomb, Chili sauce, 132
+
+     Tripe, broiled honeycomb, maitre d'hotel sauce, 324
+
+     Tripe in cream with peppers, 117
+
+     Tripe Creole, 378
+
+     Tripe Etuve, Bonne Femme, 264
+
+     Tripe, honeycomb, saute aux fines herbes, 286
+
+     Tripe saute, Lyonnaise, 49
+
+     Tripe and oysters in cream, 368
+
+     Tripe and potatoes, family style, 1
+
+     Tripe, Wm. H. Crane, 313
+
+     Trout, boiled, plain, 327
+
+     Trout, fillet of, Rachel, 155
+
+     Tuna salad, 332
+
+     Turbot, aiguillettes of, Bayard, 169
+
+     Turbot, boiled, nonpareil, 240
+
+     Turbot, fillet of, Bagration, 291
+
+     Turbot, fillet of, bateliere, 219
+
+     Turbot, fillet of, Bonnefoy, 67
+
+     Turbot, fillet of, Daumont, 3
+
+     Turbot, fillet of, Jean Bart, 163
+
+     Turbot, fillet of, Nesles, 94
+
+     Turbot, fillet of, Sarcey, 103
+
+     Turbot, fillet of, Tempis, 223
+
+     Turbot, fillet of, Windsor, 118
+
+     Turkey, broiled baby, 192
+
+     Turkey, deviled legs with chow chow, 19
+
+     Turkey hash, Chateau de Madrid, 185
+
+     Turkey hash on toast, 356
+
+     Turkey livers en brochette, 66
+
+     Turkey, roast, 66
+
+     Turkey stuffed with chestnuts, 355
+
+     Turnips glaces, 378
+
+     Turnips, mashed, 369
+
+     Tutti frutti (see Ices, etc.), 41
+
+     Tutti frutti pudding, 297
+
+
+     Vanilla brandy, 205
+
+     Vanilla Charlotte glacee, 114
+
+     Vanilla cream sauce, 24
+
+     Vanilla custard pie, 111; 328
+
+     Vanilla custard with meringue, 206
+
+     Vanilla Darioles, 240
+
+     Vanilla ice cream, 320
+
+     Vanilla meringue pie, 111
+
+     Varsovienne (soup garnish), 319
+
+     Veal, breast, stuffed, au jus, 27
+
+     Veal chops, broiled, 330
+
+     Veal chops en papillote, 40
+
+     Veal cutlets, breaded, tomato sauce, 148
+
+     Veal, fricandeau of, au jus, 98
+
+     Veal fricassee, 20
+
+     Veal kidney, broiled, English style, 168
+
+     Veal kidney, roast, 378
+
+     Veal kidney, saute au Madere, 258
+
+     Veal, leg of, au jus, 333
+
+     Veal, loin of, roasted, 179
+
+     Veal, (paprika schnitzel), 65
+
+     Veal paprika (stew), 212
+
+     Veal, rolled, Huguenin, 85
+
+     Veal saute, Catalane, 302
+
+     Veal, shoulder, au jus, 325
+
+     Veal sweetbreads (see Classified Index, veal)
+
+     Veal, Wiener schnitzel, 34
+
+     Vegetables (see Classified Index)
+
+     Vegetable salad, fresh, 17
+
+     Velvet soup, 79
+
+     Veloutine Aurore (soup), 141
+
+     Veloute of chicken (soup), 368
+
+     Venitienne sauce, 148
+
+     Venison chop (steak), port wine sauce, 235
+
+     Venison, roast saddle of, 198
+
+     Vert d'epinards (green coloring), 44
+
+     Verte sauce, 116
+
+     Victor salad dressing, 112
+
+     Victoria (see Fish), 60
+
+     Viennese bean soup, 86
+
+     Vinaigrette sauce, 389
+
+     Vinegar, spiced, for pickles, 236
+
+     Violets, preserved, 289
+
+     Virginia ham and eggs, 104
+
+     Vol au vent patty shells, 25
+
+     Vol au vent of salmon, Genoise, 122
+
+     Vol au vent, Toulouse, 373
+
+
+     Wafers, almond, 214
+
+     Wafers, mint, 307
+
+     Waffles, 331; 176
+
+     Waldorf salad, 347
+
+     Water ice, apple, 91
+
+     Water ice, cantaloup, 1
+
+     Water ice, cranberry, 299
+
+     Water ice, lemon, 1
+
+     Water ice, macedoine, 6
+
+     Water ice, Normandie, 6
+
+     Water ice, orange, 1
+
+     Water ice, raspberry, 1, 337
+
+     Water ice, red currant, 300
+
+     Water ice, strawberry, 1
+
+     Watercress salad, 48
+
+     Watermelon preserves, 194
+
+     Wax beans in butter, 117
+
+     Wedding feast selections, 293, 390
+
+     Wedding cake, 293
+
+     Welch rabbit, 356
+
+     Welch rabbit, special, 317
+
+     Wheat bran gems, 318
+
+     Whipped cream, 156
+
+     Whipped cream, banana, 290
+
+     Whipped cream in cup, 246
+
+     Whipped cream, peach, 290
+
+     Whipped cream, raspberry, 290
+
+     Whipped cream, strawberry, 290
+
+     White bean salad, 226
+
+     White bean soup, 74
+
+     White wine sauce, 324
+
+     Whitebait, fried, 75
+
+     Whitebait on graham bread, 354
+
+     Whitefish, baked, St. Menehould, 226
+
+     Whitefish boiled, Golfin, 377
+
+     Whitefish, boiled, Netherland style, 1
+
+     Whitefish, broiled, maitre d'hotel, 342
+
+     Wiener schnitzel (veal), 34
+
+     Windsor sandwich, 100
+
+     Wine jelly, 40
+
+     Wine jelly with apricots, 270
+
+     Wine jelly with berries, 270
+
+     Wine jelly with peaches, 270
+
+     Wine jelly with whipped cream, 247
+
+     Wine sauce, 208
+
+
+     Yarmouth bloater, 342
+
+     Yarmouth bloater in oil (hors d'oeuvre), 98
+
+     Yorkshire buck, 122
+
+     Yorkshire pudding, 349
+
+
+
+
+_The Epicurean_
+
+_By_ CHAS. RANHOFER
+
+An All-Around Cook Book for the Kitchen, Pastry Room, Pantry, Storeroom,
+and Beverage Room
+
+
+The opening chapter is on "Table Service," and leads off with the
+arrangement of the bill of fare, followed with a chapter on wines,
+including a list of the different wines appropriate for the different
+courses, and the wines usually called for at dinners of Americans,
+Frenchmen and Germans, respectively. This is followed by a system of
+menu-compiling for course dinners ranging from 4 to 36 covers, and
+stating the time it should take to serve the dinners.
+
+How to lay and decorate the table; the seating of the host and guests;
+the fixing of the sideboard; the duties of the steward and waiters;
+dinner table etiquette, the manner of serving the different courses,
+including wines, and the windup with the tea service are cleverly
+explained. The French and Russian service are explained and a list is
+presented of the china, glassware, silver, etc., required for a dinner
+of twenty-four persons. Next comes valuable information regarding
+breakfasts, luncheons and suppers.
+
+
+Note the Diversity of the Contents
+
+      There is a table of supplies in which is given the French
+      and English names of the foods and the time of year each is
+      in season. This table includes "fish and shell fish,"
+      "poultry," "fruits," "game," "meats," and "vegetables."
+      This is followed with a model market list to show at a
+      glance quantities received, on hand, and needed.
+
+      We have so far got to page 24 and we come to "Bills of
+      Fare." These occupy 144 pages and present specimens for
+      breakfasts, luncheons, dinners, buffet or standing suppers,
+      collations, hunting parties, garden parties served ambigue,
+      sit down suppers, and dancing parties, including the
+      refreshments and supper. Every dish is numbered to
+      correspond with a recipe for its preparation in another
+      part of the book, the 3,715 recipes given being all
+      represented in these bills of fare.
+
+      Next comes a chapter on "Elementary Methods," in which is
+      taught such information as how to peel almonds, to blanch
+      vegetables, to make paste borders, to prepare bouchees, to
+      braise, bread, carve, mold jellies, make vegetable colors,
+      prepare different style creams, make puff paste, beat up
+      eggs, clean fish, prepare forcemeats and bread stuffing and
+      gelatines, grate cheese, cook icing, prepare jellies, cut
+      fat pork for larding, lard meat, poultry and game, cut
+      lemons, dress meringues, make mince meat, flute mushrooms,
+      stone olives, fix parsley for garnishing, make almond and
+      many other pastes; press meats, gelatines, breasts,
+      sweetbreads, etc., prepare quenelles, clean currants,
+      reduce and strain sauces, prepare rissoles, cut roots with
+      a spoon and with a vegetable cutter; to prepare salpicon;
+      to scald and sieve; the use of spices, aromatics and
+      seasonings for cooking purposes; to cast and color
+      stearine, to strain purees, cook sugar, make tarts; make
+      thickenings for soups, sauces and stews; to line and bake
+      timbale crusts, brush and peel truffles, dress, singe and
+      truss poultry and game for entrees and roasting; make
+      vol-au-vent crust, white stock for meats and vegetables,
+      etc., etc., etc.
+
+      Then follows a chapter on "Kitchen Utensils," in which
+      about every known article of kitchen furniture and
+      equipment (when the book was written) is described and
+      illustrated. This includes the cold storage department, as
+      well. Next comes the department of "Soups," of which the
+      making of two hundred kinds is explained. This is followed
+      by "Sauces--Stocks, Essences and Auxiliaries," for which
+      251 recipes are given. Following the sauces is a department
+      of "garnishings," for which there are 133 recipes. Next is
+      a chapter on "Side Dishes," in which recipes for 63 cold
+      and 158 hot are given. Then follows a chapter on "Mollusks
+      and Crustaceans," with 101 recipes. A chapter on "Fish"
+      comes next with 218 recipes. This is followed with chapters
+      on "Beef," 165 recipes; "Veal," 165 recipes; "Mutton," 75
+      recipes; "Lamb," 109 recipes; "Pork," 48 recipes;
+      "Poultry," 224 recipes; and "Game," 163 recipes. As yet we
+      have got only about half way through the book. The next
+      chapter is headed "Miscellaneous Entrees," and gives 198
+      recipes. Next is a department of "Cold Service," including
+      garnishings for cold dishes, the making of cooked salads,
+      cooked and raw vegetable salads, green salads, etc. There
+      are 267 recipes in this department. Following comes a
+      chapter on "Vegetables," with 172 recipes. Then one on
+      "Eggs," with 100 different ways of cooking. Then comes a
+      chapter headed "Farinaceous," with 37 recipes. This is
+      followed with "Sweet Entremets," of which there are recipes
+      for 134 hot and 99 cold.
+
+      We now come to the "Pastry," beginning with large cakes for
+      entremets, 40 recipes; breakfast cakes, 19 recipes; small
+      cakes for entremets, 52 recipes; tea cakes, 24 recipes; and
+      fancy cakes, 40 recipes.
+
+      Next is the "Bakery" department with 17 recipes, together
+      with full information regarding utensils, yeast, ferment,
+      leaves, etc., etc.
+
+      Then follows a chapter on "Ices," including "Iced Drinks,"
+      with 189 recipes. Following this is a department of
+      "Confectionery," with 90 recipes, including large pieces,
+      candies, preserves, salted almonds, cheeses and fresh
+      fruits, chocolate, coffees, raccahout, teas, etc.
+
+      Then follows a very interesting chapter on "Wines," with
+      information regarding the care of bottling, clarifying,
+      decanting, and freezing; punches, dessert, drinks, etc.
+
+      This is followed with a pictorial display of "last century"
+      tables, and a "Collection of Delmonico's Menus," occupying
+      64 pages of the book.
+
+      The volume ends with a comprehensive index occupying 44
+      double column pages.
+
+The book is profusely illustrated--there being no less than 806 cuts
+interspersed among the reading matter. The pictures are very good of
+their kind, too. Another most excellent feature of this great cook book
+is that every recipe in it appears under a good, honest English name,
+alongside of which is the translation of it into the French.
+
+     PRICE $7.00 Postage Prepaid
+     For Sale by
+     THE HOTEL MONTHLY BOOKSHOP
+     950 Merchandise Mart     JOHN WILLY, _Inc._       CHICAGO 54, ILL.
+
+
+
+
+     Popular Handbooks
+
+     for Hotel, Restaurant, Transportation
+     Catering, Institution and Club Use
+
+
+     The Epicurean (Ranhofer)                                    $7.00
+
+     The king of cook books is "The Epicurean," by
+     Charles Ranhofer, of Delmonico's. This book is
+     1,200 pages and weighs about ten pounds. It is
+     the most extensive, the most complete, the most
+     readable, the most attractive and the best all-around
+     cook book that has ever been published.
+     The first chapter is devoted to table service, with
+     instruction in menu-making and the care and
+     service of wines, the decoration of the table, the
+     fixing of the sideboard, complete dining room
+     instructions for the service of course dinners.
+     French and Russian service is explained. There
+     are lists of china, glass and silver, etc.; a table
+     of supplies in which the French and English
+     names are given, and a market list. Then follows
+     144 pages of menus for breakfasts, luncheons,
+     dinners, buffet or standing suppers, collations,
+     hunting parties, garden parties, dancing parties,
+     etc. All dishes in these menus are numbered to
+     conform with recipes for them in the body of the
+     book. There is a chapter on elementary methods,
+     in which even the drudgery work in the kitchen is
+     explained, and all the work done by apprentices
+     in the early stages of hotel kitchen work. The
+     chapter on kitchen utensils is very full, every
+     utensil illustrated. Then come the recipes: 200
+     soups, 251 sauces, 133 garnishes, 191 side dishes,
+     101 shell fish, 218 fish, 165 beef, 165 veal, 75
+     mutton, 109 lamb, 48 pork, 224 poultry, 163
+     game, 198 miscellaneous entrees, 67 salads, 172
+     vegetables, 100 eggs, 37 farinaceous foods, 233
+     sweet entrees, 170 cakes, 17 breads, 189 ices and
+     iced drinks, 90 confectionery, and several illustrations
+     of centerpieces. There is an exhaustive
+     chapter on wines, several recipes for mixed
+     drinks, and 64 pages devoted to a collection of
+     Delmonico menus. The index occupies 44 double-column
+     pages. There are more than 800 illustrations.
+     A most excellent feature of The Epicurean
+     is that every recipe in it appears under a good
+     honest English name, alongside of which is the
+     translation of it into French. It is beautifully
+     bound in Keratol Levant grain, embossed in gold.
+
+
+     The Palmer House Cook Book (Amiet)                          $3.00
+
+     Here is the book you have been waiting for ... the
+     _new_ Palmer House Cook Book ... newly revised,
+     new recipes ... illustrated with 20 beautiful natural
+     color and 20 black and white illustrations. The
+     _new_ Palmer House Cook Book contains all the
+     menus and recipes that made the first edition a
+     best seller, _plus_ many new recipes and color illustrations.
+     Recipes for world-famous dishes just
+     as they are prepared by Chef Amiet in Chicago's
+     Palmer House, and in other leading hotels, clubs,
+     restaurants and in private homes. Yet, the instructions
+     are so clear and simple, even a beginner
+     can produce the dishes with wonderful results.
+     The book is divided into two sections. The
+     first section gives menus with recipes for seventy-six
+     consecutive days. The second part is devoted
+     to a choice of 339 recipes which may be substituted
+     for any of those on the daily menus; and
+     instructions for preparing the sauces, garnishes
+     and dressings called for on the menus. Outstanding
+     feature of this book is its 40 beautiful color
+     and black and white illustrations showing the
+     proper manner of service, and how the finished
+     dish will look. The _new_ Palmer House Cook Book
+     is truly a masterpiece of culinary literature ...
+     a book which every manager, chef and steward ... in
+     every hotel, club, and restaurant should
+     own and use. 318 pages of recipes and menus,
+     plus 40 pages of illustrations, 5-1/3 x 8 inches, cloth
+     bound.
+
+
+     The Hotel St. Francis Cook Book (Hirtzler)                  $3.00
+
+     The author was chef of Hotel St. Francis, San
+     Francisco. Adapted for hotels, restaurants, clubs,
+     coffee rooms, families and every place where
+     high-class, wholesome cuisine is desired. This is
+     the most important culinary book that has come
+     from any press in the last twenty-five years. Mr.
+     Hirtzler is known thruout Europe and America
+     as one of the ablest chefs of the day. He made
+     the cuisine of the Hotel St. Francis world-famous.
+     A feature of the Hotel St. Francis Cook Book
+     that will be appreciated by thousands of hotel
+     people, caterers, families and all interested in
+     home economics, is the selection and preparation
+     of foods in season; the presentation of breakfast,
+     luncheon and dinner menus for every day in the
+     year--the selections appropriate, and all dishes
+     actually prepared and served in the Hotel St.
+     Francis. This feature of the book gives a suggestive
+     quality, a reminder attribute, and a
+     knowledge of food economies and food attributes
+     that is hereby brought to the aid of the proficient
+     and the learner, also enables even the inexperienced
+     to produce the well-balanced menu. The Hotel
+     St. Francis Cook Book is indexed and cross indexed
+     so that every recipe can be referred to on
+     the instant.
+
+
+     The Edgewater Salad Book (Shircliffe)                       $5.00
+
+     Contains more than 600 tested recipes for salads
+     and salad dressings. Mr. Shircliffe has not only
+     given the recipes, but in many cases has supplemented
+     them with author's notes, calling attention
+     to special health-giving features, and suggesting
+     diets for the different ailments that afflict
+     humans. He also takes opportunity to preach
+     many a short sermon on the importance of right
+     eating and what is best for health from the
+     cradle to old age. He also intersperses much of
+     human interest in the way of anecdote, legend
+     and historic events. In this way it is more than
+     a cook book--it is readable to those who are not
+     so much interested in how to make salads as in
+     the enjoyment of them. The great charm of the
+     book is the illustrations, which are from direct
+     photographs in the natural colors, so that the
+     dishes illustrated have the eye-appeal and the
+     enticing qualities of the real dish. It is a book
+     that fits into every kitchen--home, hotel, club,
+     hospital, restaurant, lunch room, cafeteria, steamship,
+     dining car, industrial catering plant, institution,
+     army mess--in fact, wherever information
+     is desired as to the why and how to prepare for
+     the table.
+
+
+     The Edgewater Salad Portfolio (Shircliffe)                  $2.00
+
+     A set of beautiful illustrations of salads taken
+     from the Edgewater Beach Salad Book. They are
+     mounted on heavy green cover stock, 8-7/8 x 11-1/4
+     inches, each showing one or two of the salads,
+     and are suitable for framing. The portfolio may
+     be used by the maitre d'hotel to assist him in selling
+     party menus. The illustrations are so natural
+     and appetizing that they make strong appeal to
+     patrons when selecting the salad course for special
+     menus. Also these pictures serve as a guide to
+     pantry girls, showing them how the finished salad
+     should look.
+
+
+     The Edgewater Sandwich Book (Shircliffe)                    $2.00
+
+     Supplemented with chapters on hors d'oeuvres,
+     supremes, canapes and relishes. More than 600
+     recipes. This book is by the author of the Edgewater
+     Salad Book, the most important culinary
+     book produced in recent years. There are thirty
+     illustrations of sandwiches and hors d'oeuvres.
+     It will meet the requirements of all kinds of refreshment
+     places from the soda fountain to lunch
+     room, tea room and high-class restaurant. Bound
+     in convenient pocket size.
+
+
+     A Selection of Dishes and the Chef's Reminder
+     (Fellows)                                                   $1.00
+
+     The book that has met with the largest sale and
+     is in most demand from managers, stewards and
+     cooks. It is in vest pocket form, 220 pages. The
+     most complete and serviceable pocket reference
+     book to culinary matters that has ever been published.
+     It is not a cook book, in the general sense
+     of the word, but is full of ideas and suggestions
+     regarding bill-of-fare dishes. Chapters are devoted
+     to entrees of all kinds, salads, soups, consommes,
+     fish and their sauces, sauces in general,
+     garnishes, fancy potatoes, miscellaneous recipes,
+     hints to cooks and stewards, suggestion for breakfast,
+     lunch and supper dishes, chafing dish cookery,
+     menus, and a pronouncing glossary of culinary
+     terms. Hundreds of the dishes listed are
+     given with their bill-of-fare names only, as the
+     cooks understand the basic work in preparing
+     dishes, and the sauces and garnishes are treated
+     separately, with information as to their component
+     parts. Thousands of men who possess a
+     copy of this book say it is their greatest help.
+     Printed on bond paper, bound in flexible cover.
+
+
+     The Hotel Butcher, Garde Manger and Carver
+     (Frank Rivers)                                              $2.00
+
+     The author has cultivated a new field in culinary
+     literature, and produced a book both novel and
+     useful. His experience as butcher, carver, chef
+     and steward enabled him to compile facts regarding
+     meats and meat economics, from the butcher
+     shop to the dining-room table, that will be invaluable
+     to managers, stewards, chefs, and all
+     persons employed in culinary work. His book
+     digests the subjects of buying, handling, sale,
+     and service of meats, poultry and fish for hotels,
+     restaurants, clubs and institutions. It is varied
+     with suggestions for the use of meats and trimmings
+     for particular dishes; the composition of
+     these dishes set forth in concise form. The information
+     is clarified by the use of about 300 illustrations.
+     The index is so comprehensive that any
+     item may be referred to on the instant. 125 pages.
+
+
+     Ideas for Refreshment Rooms                                 $1.00
+
+     This book is composed mainly of expositions of
+     catering systems, in particular, tea room, lunch
+     room, department store, cafeteria, school, industrial
+     plant, dining car, club and outside. A valuable
+     feature of it is the illustrating of different
+     accounting systems and report forms; also plans
+     of lunch rooms, kitchens and pantries, showing
+     consistent lay-out. There are more than a hundred
+     beautiful half-tone illustrations picturing
+     refreshment rooms of many kinds, their decoration,
+     and furnishment. Complete sets of menus
+     of famous catering establishments are presented;
+     also a large number of menus to fit the lunch
+     room, cafeteria, industrial plant, or school. Thruout
+     the book there is a plea for the balanced
+     ration and right eating, the advocacy of plain
+     foods simply prepared and appetizingly served,
+     the nutritive value given careful consideration.
+     There is a chapter on service; a chapter on the
+     brewing and serving of tea and coffee; several
+     pages devoted to pantry prepared foods; illustrations
+     of kitchens, of restaurant checks, and of
+     many interesting things, as electric equipment;
+     questions of fuel economy, illumination, and a
+     hundred and one clever ideas in the marketing
+     of prepared foods in public eating houses. The
+     book is thoroly indexed and cross indexed to
+     assure quick finding. 385 pages, cloth bound.
+
+
+     The Culinary Handbook (Fellows)                             $2.00
+
+     Presents in concise form information regarding
+     the preparation and service of nearly 4,000 different
+     bill-of-fare dishes; also gives much information
+     of encyclopedic nature regarding foods
+     of all kinds. Quick reference to every dish described
+     is facilitated with an index of 39 columns
+     arranged in alphabetical order, and cross indexed
+     so that no matter what one is looking for, all he
+     has to do is to find the initial letter and under it,
+     in alphabetical order, for second, third and fourth
+     letters, etc., the article wanted, with page on
+     which it is found. Referring, for instance, to a
+     sauce of any particular kind. Find the word Sauce
+     in the index, and under it will be found in alphabetical
+     order 149 different sauces; and under
+     Salads 71 different kinds, exclusive of the variations
+     in making. Under head of Sausage there are
+     45 different kinds described, with directions for
+     making as well as cooking and serving. In fact,
+     the sausage information in this book is more
+     complete than in any other published. 190 pages;
+     7 x 10 inches.
+
+
+     The Menu Maker (Fellows)                                    $2.00
+
+     This is the last of the successful ready reference
+     books compiled by Chas. Fellows, author of "A
+     Selection of Dishes and the Chef's Reminder"
+     and "The Culinary Handbook." In this book Mr.
+     Fellows has compiled in concise form thousands
+     of suggestions for daily changes on the bills-of-fare,
+     both American and European plan, for
+     breakfast, luncheon and dinner cards, and so arranged
+     as to give popular changes from day to
+     day to give acceptable variety. The book is supplemented
+     with 110 pages of sample menus and
+     bills-of-fare, several of them photographic reproductions,
+     and representing the cards of hotels and
+     restaurants of both first and second class, lunch
+     rooms, transportation catering menus, club menus,
+     wine list, caterer's list, and several illustrations
+     of glass, china and silverware and banquet
+     scenes. The book is indexed; printed on fine
+     quality paper; page 7 x 10 inches, cloth bound.
+
+
+     Paul Richards' Pastry Book                                  $2.00
+
+     This is the title in brief of "Paul Richards' Book
+     of Breads, Cakes, Pastries, Ices and Sweetmeats,
+     Especially Adapted for Hotel and Catering Purposes."
+     The author is known as one of the most
+     skillful all around bakers, pastry cooks and confectioners
+     in America, and has demonstrated the
+     quality of his work in leading hotels. In writing
+     this book he took particular pains to have the
+     recipes reliable and worded in such simple fashion
+     that all who read them may readily understand
+     and work from them. The book is in seven parts.
+     Part I is devoted to fruit jellies and preserves;
+     jams, jellies, compotes and syrups; preserved
+     crushed fruits for sherbets and ices; preserving
+     pie fruits; sugar boiling degrees; colors. Part II,
+     pastry and pie making, pastes and fillings; pastry
+     creams, patty cases, tarts and tartlets; icings.
+     Part III, cake baking; Part IV, puddings and
+     sauces. Part V, ice creams, ices, punches, etc.
+     Part VI, breads, rolls, buns, etc. Part VII, candy
+     making and miscellaneous recipes; bread economies
+     in hotel; caterers' price list. The recipes are
+     readily found with the aid to 36 columns of index
+     and cross index in the back of the book, this
+     index forming in itself a complete directory, so
+     to speak, of breads, pastry, ices and sugar foods.
+     Printed on strong white paper; pages 7 x 10
+     inches, 168 pages, bound in cloth.
+
+
+     Pastry for the Restaurant (Richards)                        $1.00
+
+     A vest pocket book of 158 pages, is, as its title
+     indicates, especially produced for the use of bakers
+     employed in restaurants and European plan
+     hotels. The style of work required for the American
+     plan hotel with table d'hote meal, and that
+     for the European plan hotel restaurant, where
+     each article is sold for a separate price, has
+     brought about a demand for a book with recipes
+     and methods especially adapted for the preparation
+     of bakery and pastry goods for individual
+     sale. The first chapter is devoted to French
+     pastries, which are now so generally sold, yet so
+     little understood, because of the misnomer title;
+     then follows cakes and tarts of every kind; pies,
+     in great variety; puddings, hot and cold; ices,
+     ice creams, and many specialties, all set forth
+     with ingredients, quantities, and methods of mixing
+     and preparing, and instructions for oven or
+     temperature control. Mr. Richards' other books
+     have become standard the world over, and this
+     one will be equally reliable. The index to this
+     book makes a very complete reference to popular
+     pastry goods and will be found valuable as a reminder.
+     The book is printed on bond paper.
+
+
+     Candy for Dessert (Richards)                                $1.00
+
+
+     Ice Cream for Small Plants (Etta H. Handy)                  $2.50
+
+     Whether you make your own ice cream or buy it
+     on specification from a local manufacturer, you
+     need this book. It has many practical suggestions
+     for retailing and service; also special chapters
+     on the selection of manufacturing and storage
+     equipment. There are 23 pages of pictures of
+     specialty dishes. The book shows how high grade
+     frozen foods can be made economically and advantageously
+     in small quantity, as in the hotel
+     or restaurant. It is a practical handbook on the
+     making of ice cream, and is written in non-technical
+     language so that it can be easily understood
+     by those not familiar with ice cream production.
+     The formulas are written for use in a
+     forty-quart freezer, but may be easily adapted
+     to one-half or one-quarter that amount, or for
+     even smaller quantity. The recipes are carefully
+     standardized and have been successfully used to
+     yield products of uniformly high quality that can
+     be sold at a consistent profit. For those who buy
+     ice cream from a local manufacturer, and want
+     to control the quality, _Ice Cream For Small Plants_
+     enables them to specify formulas for an almost
+     unlimited variety of frozen desserts. 180 pages,
+     5 x 71/2 inches, durable cloth binding.
+
+
+     The Vest Pocket Pastry Book (Meister)                       $1.00
+
+     This little book contains 500 recipes, includes 57
+     for hot puddings, pudding sauces, etc.; 77 for
+     cold puddings, side dishes, jellies, etc.; 90 for ice
+     creams, water ices, punches, etc.; 68 for pastes,
+     patties, pies, tarts, etc.; 77 for cakes; 17 for
+     icings, colorings, sugars, etc.; 60 for bread, rolls,
+     yeast raised cakes, griddle cakes, etc., as well as
+     55 miscellaneous recipes. Mr. Meister wrote this
+     book at the request of the editor of The Hotel
+     Monthly, who had heard his work highly complimented
+     by his employers, who said they believed
+     him to have no superior as a first-class workman.
+     The recipes, while given in few words, yet
+     are easily understandable and have helped thousands
+     of bakers to improve their work. Book is
+     indexed; printed on bond paper.
+
+
+     The Vest Pocket Vegetable Book (Moore)                      $1.00
+
+     This book has done more to popularize the cooking
+     and serving of vegetables in hotels and restaurants
+     than any other book ever published. It
+     was written with this idea. The author took
+     particular pains to make this little volume a
+     classic and his masterpiece, and he succeeded remarkably
+     well. Into 120 pages he has condensed
+     more information regarding the history, cultivation,
+     nutritive qualities and approved forms of
+     cooking and serving vegetables than can be
+     found in any other book, no matter how large;
+     and it has been demonstrated to be a book without
+     mistakes. Recipes for soups, sauces, garnishings
+     and salads supplement the general recipes.
+     There are 78 ways of preparing potatoes, 19 of
+     mushrooms, 19 of onions, 15 of cabbage, etc., 27
+     of beans, 15 of rice, 25 of tomatoes, and others
+     in number in proportion to their importance.
+     The vegetables are given with their English
+     names and the French and German translations.
+     The book is indexed and printed on bond paper.
+
+
+     The Book of Sauces (Senn)                                   $1.00
+
+     Mr. Senn is the author of the famous Twentieth
+     Century Cookery Book, The Menu Book, Practical
+     Gastronomy, and ten other culinary books that
+     have become standard in Europe, and that have
+     extensive sale in America. His Book of Sauces
+     is the most complete work of the kind that has
+     ever been produced. It treats the subject thoroly
+     from every angle and covers all kinds of sauces
+     for meat, poultry, fish and salad dishes; also
+     sweet sauces. This book is adapted not alone
+     for the hotel and catering trades, but also for
+     family use the world over. Epicures will find it
+     invaluable for the suggestions and practical instructions,
+     together with the culinary lore therein
+     contained. Book is vest pocket size, printed
+     on bond paper.
+
+
+     The Fish and Oyster Book (Kientz)                           $1.00
+
+     The author was for many years chef of Rector's
+     (the noted sea foods restaurant in Chicago), is a
+     handy vest pocket volume, the leaf measuring
+     3 x 61/2 inches. In this book Mr. Kientz tells in
+     concise manner how to cook practically every
+     kind of fish that is brought to the American
+     market; and not only explains the method of
+     cooking, but also the making of the sauces and
+     the manner of service. Every recipe is given with
+     its bill-of-fare name in English and its translation
+     into the French. The recipes include also such
+     dishes as frogs' legs, all kinds of shell fish, snails,
+     terrapin, and the fish force-meats. Also there is
+     an appendix with specimen fish and oyster house
+     luncheon and dinner menus, with and without
+     wines. The book is indexed, printed on bond
+     paper, bound in flexible cover.
+
+
+     Economical Soups and Entrees (Vachon)                       $1.00
+
+     This book was written in response to a demand
+     for a book that would tell how to prepare savory
+     dishes from inexpensive materials at small cost;
+     and, in particular, how to use up leftovers; by
+     which is meant good cooked foods not served at
+     a previous meal, and which have not in any way
+     lost their marketable value in the sense of deterioration
+     of quality, but which can be served
+     in hotel or restaurant in the same appetizing
+     manner that leftovers are served in well-to-do
+     families. Mr. Vachon was selected to write this
+     book because of his reputation as an economical
+     chef. In it he has given recipes in particular for
+     meat entrees of the savory order, stews, pies and
+     croquettes, hash, salads and fried meats. The
+     soups include creams, broths, bouillons, chowders,
+     purees, pepper-pots and the like. It is two books
+     in one, separately indexed, printed on bond paper,
+     leaf 3 x 7 inches, bound in flexible cover.
+
+
+     Eggs In a Thousand Ways (Meyer)                             $1.00
+
+     This book gives more reliable information regarding
+     eggs and their preparation for the table than
+     can be found in any other book. Is indexed and
+     cross indexed so that any method of cooking eggs
+     and any of the garnishings can be referred to on
+     the instant. The book starts with boiled eggs.
+     Then (following the departmental index in alphabetical
+     order) are cold eggs, 79 ways; egg
+     drinks, 22 kinds; eggs in cases, 25 ways; in
+     cocottes, 24 ways; mollet, 79 ways; molded in
+     timbales, 29 ways; fried, 33; fried poached, 38;
+     hard eggs, 32; miscellaneous recipes, 27; omelets
+     in 210 ways; poached, 227 ways; scrambled, 123;
+     shirred, 95; stuffed, hard, 34; surprise omelets,
+     9; sweet eggs, 16; sweet omelets, 38. The recipes
+     are in condensed form. The book is vest pocket
+     size, 150 pages, printed on bond paper.
+
+
+     Drinks (Jacques Straub)                                     $1.00
+
+     This book is full of genuine pre-prohibition recipes
+     for mixed Drinks. The author was wine steward
+     of the famous Blackstone Hotel Bar in
+     Chicago. It is an authoritative treatise on how
+     mixed drinks should be made. In addition to 700
+     practical recipes, it has a preface by "Oscar" of
+     the Waldorf, and an opening chapter outlining
+     the care and medicinal value of wines.
+
+     We recommend "Drinks" as the book being
+     used by the finest hotels and clubs, by connoisseurs
+     of beverages, and as a book that is authoritative
+     and exceedingly practical because it was
+     written by one who knew how, and was first
+     published in the days before prohibition (1914).
+
+
+     The Menu Translator (Duchamp & Jenning)                     $3.00
+
+     This book was formerly known as the "Universal
+     Dictionary of Menus" and served as a
+     guide to thousands of menu-makers, stewards,
+     and chefs. Today, it has been completely revised,
+     greatly enlarged and lists about 12,000
+     translations in French, English and German.
+     Items are carefully arranged under 25 headings,
+     making it easy to find any item. Now in
+     its seventh edition, and one of the newest and
+     most complete works of its kind. 137 pages,
+     5 x 71/2 inches.
+
+
+     Advertising of Hotels (Clarence Madden)                     $2.00
+
+     This is the first practical, comprehensive inquiry
+     into hotel advertising ever made available. It is
+     the only book which treats the problem of selling
+     rooms and service in its entirety--promotion,
+     publicity, "in-the-house", "word-of-mouth", copy,
+     appropriation, media selection, and agency contact.
+     Mr. Madden is acquainted with both sides
+     of the advertising picture. His book brings the
+     two into sharp focus and shows their proper relationship....
+     Anyone who is in any way affected
+     by hotel advertising should be sure to have on
+     hand a copy of "THE ADVERTISING OF
+     HOTELS" for study, reference, and guidance.
+
+
+     The Van Orman System of Hotel Control                       $ .50
+
+     A book illustrating and describing the many forms
+     used in the hotels of the Van Orman Chain of
+     hotels.
+
+
+     American Plan Check System (Lewis)                          $1.00
+
+
+     Hospitality (McGovern)                                      $1.00
+
+
+     The American Waiter (Goins)                                 $1.00
+
+     This is the only published book that treats intelligently
+     of the waiter's work from bus boy to
+     head waiter, for both hotel and restaurant requirements.
+     Interspersed are chapters on the care
+     of table wares, salad making, table setting, carving,
+     dishing up, handling of sea foods, building
+     of banquet tables, and many other useful items
+     of information. The book is illustrated, vest
+     pocket size, printed on bond paper.
+
+
+     The Hotel Monthly Bookshop
+     John Willy, Inc.
+     950 Merchandise Mart      Chicago 54, Illinois
+
+
+
+
+
+End of Project Gutenberg's The Hotel St. Francis Cook Book, by Victor Hirtzler
+
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