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diff --git a/39550-h/39550-h.htm b/39550-h/39550-h.htm new file mode 100644 index 0000000..ebc59b0 --- /dev/null +++ b/39550-h/39550-h.htm @@ -0,0 +1,38885 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <meta http-equiv="Content-Style-Type" content="text/css" /> + <title> + The Project Gutenberg eBook of The Hotel St. Francis Cook Book, by Victor Hirtzler. + </title> + <style type="text/css"> + +body { + margin-left: 10%; + margin-right: 10%; +} + +h1,h2,h3 { + text-align: center; + clear: both; +} + +p { + margin-top: .75em; + text-align: left; + margin-bottom: .75em; +} + +.pagenum { + position: absolute; + left: 92%; + font-size: smaller; + text-align: right; +} +hr { + width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; +} + +hr.l15 { + width: 15%; + margin-top: 2em; + margin-bottom: 2em; +} +hr.l30 { + width: 30%; + margin-top: 2em; + margin-bottom: 2em; +} + +.center {text-align: center;} + +.smcap {font-variant: small-caps;} + +ul.none {list-style-type:none;} +li.l_head {margin-left: 10%; + margin-top: 2em; + margin-bottom: .5em;} + +.figcenter { + margin: auto; + text-align: center; +} + +.left65 {margin-left: 65%;} +.flright {float: right;} + +.i1 {margin-left: 1em;} +.i2 {margin-left: 2em;} + +.p2 {margin-top: 2em;} +.p4 {margin-top: 4em;} +.p6 {margin-top: 6em;} + +.b20 {font-size:2.0em;} +.b15 {font-size:1.5em;} +.b13 {font-size:1.3em;} +.b12 {font-size:1.2em;} +.b11 {font-size:1.1em;} + +.blockquot { + margin-left: 5%; + margin-right: 10%; + font-size: 90%; +} + +table { + margin-left: auto; + margin-right: auto; + empty-cells: show; +} + +.tnbox {margin-left: auto; + margin-right: auto; + margin-bottom: 8em; + margin-top: 6em; + text-align: center; + border: 1px solid; + padding: 1em; + color: black; + background-color: #f6f2f2; + width: 25em;} + + </style> + </head> +<body> + + +<pre> + +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: ISO-8859-1 + +*** 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) + + + + + + +</pre> + + +<div class="figcenter"> +<img src="images/cover.jpg" width="345" height="550" alt="Cover" /> +</div> + +<div class="tnbox"> +<p class="center"><b>Transcriber's Note:</b></p> +<p> 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. +</p> +<p>Page 235: word missing before "in a wine glassful"<br /> +Page 119: Same recipe called Beef Montpasson and Beef Montbasson</p> +</div> + +<div class="figcenter"> +<img src="images/portrait.jpg" width="296" height="527" alt="Portrait" /> +</div> +<div class="figcenter p2"> +<img src="images/sig.jpg" width="317" height="89" alt="Signature" /> +</div> + +<h1 class="p6"><i>The</i><br /> +Hotel St. Francis<br /> +Cook Book</h1> + +<h2 class="p4">By Victor Hirtzler</h2> +<p class="center">Former Chef of Hotel St. Francis<br /> +San Francisco</p> + +<div class="figcenter p4"> +<img src="images/logo.jpg" width="100" height="102" alt="Logo" /> +</div> + +<p class="p4 center"><i>Published by</i><br /> +THE HOTEL MONTHLY PRESS<br /> +JOHN WILLY, Inc.<br /> +950 Merchandise Mart<br /> +CHICAGO 54</p> + +<p class="p6 center">PRINTED IN U. S. A.</p> +<p class="p6 center">Copyright 1919, by Victor Hirtzler.<br /> +Printed and Bound in U. S. A.</p> + +<h3 class="p6">PREFACE</h3> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p><span class="smcap left65">Victor Hirtzler.</span></p> +<p><span class="pagenum"><a name="Page_1" id="Page_1">1</a></span></p> + +<h3 class="p6"><a name="jan_1" id="jan_1"></a>JANUARY 1</h3> +<table summary="January 1"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td> +<td> </td> +<td> </td> +<td colspan="2">LUNCH</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Sliced oranges</td> +<td> </td> +<td> </td> +<td>Eggs Oriental</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Farina with cream</td> +<td> </td> +<td> </td> +<td>Tripe and potatoes, family style</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Calf's liver and bacon</td> +<td> </td> +<td> </td> +<td>Cold ham and tongue</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Lyonnaise potatoes</td> +<td> </td> +<td> </td> +<td>Celery root, field and beet salad</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Rolls</td> +<td> </td> +<td> </td> +<td>Port de Salut cheese</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Coffee</td> +<td> </td> +<td> </td> +<td>Crackers</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td> </td> +<td> </td> +<td>Coffee</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td colspan="2">DINNER</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Consommé d'Orleans</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Boiled whitefish, Netherland sauce</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Squab pot pie, à l'Anglaise</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Lettuce and tomatoes, mayonnaise</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Savarin Montmorency</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Demi tasse</td> +</tr> +</table> + +<p><b>Eggs Oriental.</b> 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.</p> + +<p><b>Tripe and potatoes, family style.</b> 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.</p> + +<p><b>Boiled whitefish, Netherland style.</b> Boil, and serve on napkin with small +boiled potatoes, lemon and parsley. Serve melted butter separate.</p> + +<p><b>Squab pot pie, à l'Anglaise.</b> 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.</p> + +<p><b>Lemon water ice.</b> 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.</p> + +<p><b>Orange water ice.</b> 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.</p> + +<p><b>Strawberry water ice.</b> One-half pound of sugar, one pint of water, one +pint of strawberry pulp, the juice of one lemon, and coloring. Strain and freeze.</p> + +<p><b>Raspberry water ice.</b> Same directions as for strawberry water ice. Use +raspberry pulp instead.</p> + +<p><b>Cantaloupe water ice.</b> 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.</p> +<p><span class="pagenum"><a name="Page_2" id="Page_2">2</a></span></p> + +<h3 class="p6"><a name="jan_2" id="jan_2"></a>JANUARY 2</h3> + +<table summary="January 2"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td> +<td> </td> +<td> </td> +<td colspan="2">LUNCH</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Grape nuts with cream</td> +<td> </td> +<td> </td> +<td>Omelet with oysters</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Kippered herring</td> +<td> </td> +<td> </td> +<td>Perch sauté, meunière</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Rolls</td> +<td> </td> +<td> </td> +<td>Browned hashed potatoes</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Coffee</td> +<td> </td> +<td> </td> +<td>Lobster salad with anchovies</td> +</tr> +<tr> +<td> </td> +<td colspan="2"> </td> +<td> </td> +<td> </td> +<td>Floating island</td> +</tr> +<tr> +<td> </td> +<td colspan="2"> </td> +<td> </td> +<td> </td> +<td>Napoleon cake</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td> </td> +<td> </td> +<td>Coffee</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td colspan="2">DINNER</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Little Neck clams</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Codfish chowder</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Planked shad and roe</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Artichokes au gratin</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Hearts of romaine, Roquefort dressing</td> +</tr> + +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Peach Melba</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Caroline cakes</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Coffee</td> +</tr> +</table> + +<p><b>Omelet with oysters.</b> 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.</p> + +<p><b>Perch sauté, meunière.</b> 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.</p> + +<p><b>Browned hashed potatoes.</b> 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.</p> + +<p><b>Lobster salad.</b> 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.</p> + +<p><b>Lobster salad with anchovies.</b> Same as above. Decorate with fillets of +anchovies.</p> + +<p><b>Floating island.</b> 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.</p> +<p><span class="pagenum"><a name="Page_3" id="Page_3">3</a></span></p> + +<h3 class="p6"><a name="jan_3" id="jan_3"></a>JANUARY 3</h3> + +<table summary="JANUARY 3"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td> +<td> </td> +<td> </td> +<td colspan="2">LUNCHEON</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Orange Juice</td> +<td> </td> +<td> </td> +<td>Chicken salad, Victor</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Waffles and honey</td> +<td> </td> +<td> </td> +<td>Rolls</td> +</tr> +<tr> +<td> </td> +<td colspan="3">Chocolate and whipped cream</td> +<td> </td> +<td>Coffee</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td colspan="2">DINNER</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Potage Normande</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Fillet of turbot, Daumont</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Sirloin of beef, Clermont</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Endives salad</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Rolled oats pudding</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Coffee</td> +</tr> +</table> + +<p><b>Chicken salad, Victor.</b> 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.</p> + +<p><b>Potage Normande.</b> Velouté with Julienne of carrots and turnips.</p> + +<p><b>Fillet of turbot, Daumont.</b> 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.</p> + +<p><b>Sirloin of beef, Clermont.</b> Roast sirloin of beef, sauce Madère, garnished +with tomatoes stuffed with whole chestnuts, and Bermuda onions stuffed with +cabbage.</p> + +<p><b>Boiled chestnuts.</b> 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.</p> + +<p><b>Tomatoes stuffed with chestnuts.</b> Peel four nice fresh tomatoes, cut off +the tops, scoop out the insides, and fill with boiled chestnuts. Put a small piece +of butter on top, and put in oven for five minutes. Serve as a garnish, or as +an entrée with Madeira sauce.</p> + +<p><b>Boiled cabbage.</b> 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.</p> + +<p><b>Stuffed onions with cabbage.</b> 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.</p> +<p><span class="pagenum"><a name="Page_4" id="Page_4">4</a></span></p> + +<h3 class="p6"><a name="jan_4" id="jan_4"></a>JANUARY 4</h3> +<table summary="JANUARY 4"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td> +<td> </td> +<td> </td> +<td colspan="2">LUNCHEON</td> +</tr> +<tr> +<td> </td> +<td colspan="3">Hothouse raspberries with cream</td> + +<td> </td> +<td>Canapé of fresh caviar</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Baked beans, Boston style</td> +<td> </td> +<td> </td> +<td>Consommé Julienne</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Brown bread</td> +<td> </td> +<td> </td> +<td>Boiled Salmon, sauce Princess</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Coffee</td> +<td> </td> +<td> </td> +<td>Corned beef hash with poached eggs</td> +</tr> +<tr> +<td> </td> +<td colspan="2"> </td> +<td> </td> +<td> </td> +<td>Escarole salad</td> +</tr> +<tr> +<td> </td> +<td colspan="2"> </td> +<td> </td> +<td> </td> +<td>French pastry Coffee</td> +</tr> + +<tr> +<td> </td> +<td> </td> +<td colspan="2">DINNER</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Lynn Haven oysters</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Strained chicken okra, in cups</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Cheese straws</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Salted English walnuts</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Fillet of sole, Gasser</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Stuffed capon, St. Antoine</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Asparagus Hollandaise</td> +</tr><tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Gauffrette potatoes</td> +</tr><tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Season salad Coupe St. Jacques</td> +</tr><tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Assorted cakes Coffee</td> +</tr></table> + +<p><b>Consommé Julienne.</b> The word "Julienne" is a common kitchen term, +signifying cut in slender strips, or match shape. For consommé garnish cut +"Julienne" style one carrot, one turnip, one leek, a small piece of celery, four +leaves of cabbage, and one-half of an onion. Season with a spoonful of salt, +and one-half teaspoonful of sugar. Mix well. Put in a well-buttered casserole, +cover with buttered paper and the casserole cover, put in oven moderately +hot, and allow to simmer slowly. Turn occasionally, using a fork to avoid +breaking the vegetables. They should simmer without adding liquid, but +should they be too dry, a half cup of consommé may be added. Cook until soft, +and drain on a sieve so all the juice will run off. Combine with two quarts +of consommé, and before serving add a few peas and some chervil.</p> + +<p><b>Fillet of sole, Gasser.</b> Put four fillets of sole in cold milk seasoned with +salt and pepper, and leave for four hours. Then wrap around raw potatoes, +cut like a cork, and about three inches long. Let one side extend over the +potato, and fasten with a toothpick. Fry slowly in swimming lard until golden +brown, then take out, remove the toothpick, push out the potato, and fill the +center of the sole with a very thick filling composed of two-thirds Béarnaise +sauce and one-third of reduced tomato sauce. Serve on napkin with fried +parsley, and tomato sauce, separate.</p> + +<p><b>Boiled salmon, sauce Princess.</b> 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.</p> + +<p><b>Stuffed capon, St. Antoine.</b> 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.</p> +<p><span class="pagenum"><a name="Page_5" id="Page_5">5</a></span></p> + +<h3 class="p6"><a name="jan_5" id="jan_5"></a>JANUARY 5</h3> + +<table summary="January 5"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td> +<td> </td> +<td> </td> +<td colspan="2">LUNCHEON</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Baked apples with cream</td> +<td> </td> +<td> </td> +<td>Shirred eggs, Mornay</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Fried hominy</td> +<td> </td> +<td> </td> +<td>Fried smelts, Tartar</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Maple syrup</td> +<td> </td> +<td> </td> +<td>Broiled spareribs and sauerkraut</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Coffee</td> +<td> </td> +<td> </td> +<td>Plain boiled potatoes</td> +</tr> +<tr> +<td> </td> +<td colspan="2"> </td> +<td> </td> +<td> </td> +<td>American cheese and crackers</td> +</tr> +<tr> +<td> </td> +<td colspan="2"> </td> +<td> </td> +<td> </td> +<td>Coffee</td> +</tr> + +<tr> +<td> </td> +<td> </td> +<td colspan="2">DINNER</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Potage Marquis</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Celery</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Stuffed lobster</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Boiled beef, sauce piquante</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Maître d'hôtel potatoes</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Brussels sprouts and chestnuts</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Spinach, English style</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Savarin Mirabelle</td> +</tr> +<tr><td> </td> +<td> </td> +<td> </td> +<td colspan="3">Coffee</td> +</tr> +</table> + +<p><b>Shirred eggs, Mornay.</b> 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.</p> + +<p><b>Potage Marquis.</b> Cream of rice with breast of boiled chicken cut in small +squares.</p> + +<p><b>Stuffed lobster.</b> 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.</p> + +<p><b>Maître d'hôtel potatoes.</b> 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.</p> + +<p><b>Boiled Brussels sprouts.</b> Clean and wash the sprouts, boil in salt water +till soft. Drain and cool. Be careful that the sprouts remain whole.</p> + +<p><b>Brussels sprouts with chestnuts.</b> 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.</p> + +<p><b>Boiled spinach.</b> 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.</p> + +<p><b>Spinach, English style.</b> Add a small piece of butter to plain spinach.</p> +<p><span class="pagenum"><a name="Page_6" id="Page_6">6</a></span></p> + +<h3 class="p6"><a name="jan_6" id="jan_6"></a>JANUARY 6</h3> + +<table summary="January 6"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td> +<td> </td> +<td> </td> +<td colspan="2">LUNCHEON</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Sliced pineapple</td> +<td> </td> +<td> </td> +<td>Croquettes Liviannienne</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Waffles</td> +<td> </td> +<td> </td> +<td>Eggs Beaujolais</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Honey in comb</td> +<td> </td> +<td> </td> +<td>Camembert cheese and crackers</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Rolls</td> +<td> </td> +<td> </td> +<td>Coffee</td> +</tr> +<tr> +<td> </td> +<td colspan="2">Coffee</td> +<td> </td> +<td> </td> +<td> </td> +</tr> + +<tr> +<td> </td> +<td> </td> +<td colspan="2">DINNER</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Potage Victoria</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Bass, Provençale</td> +</tr> +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Stuffed lamb chops, Maréchal</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Curried Lima beans</td> +</tr> +<tr> + +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Château potatoes</td> +</tr> + +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Lettuce salad</td> +</tr> + +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Nectarine ice cream</td> +</tr> + +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Assorted cakes</td> +</tr> + +<tr> +<td> </td> +<td> </td> +<td> </td> +<td colspan="3">Coffee</td> +</tr> +</table> + +<p><b>Croquettes Liviannienne.</b> 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.</p> + +<p><b>Eggs Beaujolais.</b> Poached eggs on toast covered with sauce Colbert.</p> + +<p><b>Potage Victoria.</b> Half velouté of chicken and half purée of tomatoes. +Garnish with turnip cut in small squares, string beans cut in half-inch lengths, +and a few peas.</p> + +<p><b>Bass, Provençale.</b> 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.</p> + +<p><b>Stuffed lamb chops, Maréchal.</b> 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 +<a href="#jan_11">Jan. 11</a>.)</p> + +<p><b>Macédoine water ice.</b> 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.</p> + +<p><b>Normandie water ice.</b> 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.</p> + +<p><b>Curried Lima beans.</b> 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.</p> +<p><span class="pagenum"><a name="Page_7" id="Page_7">7</a></span></p> + +<h3 class="p6"><a name="jan_7" id="jan_7"></a>JANUARY 7</h3> + +<table summary="JANUARY 7"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed rhubarb</td><td> </td><td> </td> +<td>Consommé favorite</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Broiled shad roe, maître d'hôtel</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Mirabeau salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Lemon pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> + +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage à l'Anglaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of flounder, Meissonier</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken, Valencienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Jets de houblons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sybil potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of romaine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macédoine water ice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lady fingers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr> +</table> + +<p><b>Consommé favorite.</b> Garnish the consommé with asparagus tips cut in +small pieces, and chicken dumplings stuffed with goose liver, the size of a +large olive. Teaspoons may be used to form the dumplings.</p> + +<p><b>Broiled shad roe, maître d'hôtel.</b> Season the roe well with salt and +pepper, roll in olive oil, and broil. Serve with maître d'hôtel sauce, and +garnish with quartered lemon and parsley.</p> + +<p><b>Mirabeau salad.</b> 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.</p> + +<p><b>Potage à l'Anglaise.</b> 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.</p> + +<p><b>Fillet of flounder, Meissonier.</b> Cook the fillets in white wine. Make a +white wine sauce and add a Julienne of vegetables, and pour over the fish +before serving.</p> + +<p><b>Chicken, Valencienne.</b> Salt and pepper a jointed chicken and sauté in +pan with butter. Put on platter and serve with suprême with truffles and +fresh mushrooms, cut in small squares, and quenelles (chicken dumplings), +teaspoon size. Garnish with heart-shaped fried crusts of bread.</p> + +<p><b>Coupe St. Jacques.</b> 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.</p> +<p><span class="pagenum"><a name="Page_8" id="Page_8">8</a></span></p> + +<h3 class="p6"><a name="jan_8" id="jan_8"></a>JANUARY 8</h3> + +<table summary="JANUARY 8"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples</td><td> </td><td> </td> +<td>Hors d'oeuvres variés</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with parsley</td><td> </td><td> </td> +<td>Pilaff à la Turc</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Pont l'Évêque cheese</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Fruit</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> + +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Quirinal</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Normande</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Squab en compote</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichoke Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peach ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pound cake</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Risotto.</b> 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.</p> + +<p><b>Pilaff à la Turc.</b> Make a ring of risotto on a round platter, and in center +put some well-seasoned chickens' livers, sauté au Madère.</p> + +<p><b>Potage Quirinal.</b> Make in the same manner as purée of game, but use +pheasants only. Garnish with Julienne of breast of pheasants, truffles, and +some dry sherry. Season with Cayenne pepper.</p> + +<p><b>Fillet of sole, Normande.</b> 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.</p> + +<p><b>Peach ice cream.</b> 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.</p> + +<p><b>Banana ice cream.</b> Same as the above, except substitute the pulp of six +bananas and extract, in place of the peach pulp.</p> + +<p><b>Pineapple ice cream.</b> Add one pint of finely cut pineapple instead of +the peach pulp.</p> + +<p><b>Hazelnut ice cream.</b> 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.</p> + +<p><b>Raspberry ice cream.</b> Use one pint of raspberry pulp in place of the +peach pulp.</p> +<p><span class="pagenum"><a name="Page_9" id="Page_9">9</a></span></p> + +<h3 class="p6"><a name="jan_9" id="jan_9"></a>JANUARY 9</h3> + +<table summary="JANUARY 9"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved figs with cream</td><td> </td><td> </td> +<td>Omelet with soft clams</td></tr> +<tr><td> </td><td colspan="2">Waffles</td><td> </td><td> </td> +<td>Ripe olives</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Broiled Spanish mackerel, fine herbs</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Hollandaise potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cucumber salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>German huckleberry pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> + +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Bisque of California oysters</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted pecans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Frogs' legs, Michels</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast pheasant, bread sauce and bread crumbs</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Compote of spiced peaches</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweet potatoes, southern style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus, Polonaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Banana ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lady fingers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Omelet with soft clams.</b> 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.</p> + +<p><b>Broiled Spanish Mackerel, aux fines herbes.</b> Season the mackerel with +salt and pepper, roll in oil, and broil. Prepare a maître d'hôtel sauce with +chopped chervil and chives, and pour over the fish. Garnish with quartered +lemon and parsley in branches.</p> + +<p><b>Cucumber salad.</b> 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.</p> + +<p><b>Bisque of California oysters.</b> 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.</p> + +<p><b>Roast pheasant.</b> 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.</p> + +<p><b>Bread sauce.</b> 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.</p> + +<p><b>Bread crumbs.</b> 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.</p> +<p><span class="pagenum"><a name="Page_10" id="Page_10">10</a></span></p> + +<h3 class="p6"><a name="jan_10" id="jan_10"></a>JANUARY 10</h3> + +<table summary="JANUARY 10"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Oysters Yaquino</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cold assorted meats</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Potato salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Brie cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Oolong tea</td></tr> + +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Grande Mère</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold goosebreast with jelly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, royale</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Plain potted squab chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes à la Reine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stuffed fresh mushrooms</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pineapple ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Oysters Yaquino.</b> 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.</p> + +<p><b>Potage Grande Mère.</b> 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.</p> + +<p><b>Fillet of sole, royale.</b> Same as fillet of sole, Joinville.</p> + +<p><b>Potted squab chicken.</b> Prepare the chicken as for roasting. Season well, +and put a small piece of fresh butter in each. Place in a sauté pan with butter +and a piece of onion, brown well, basting from time to time. When almost +done drain off the butter, add a cup of stock and a little brown gravy, and +finish roasting. Strain the gravy over the chicken when serving. Serve in +a casserole.</p> + +<p><b>Potatoes à la Reine.</b> 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.</p> + +<p><b>D'Uxelles.</b> 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.</p> + +<p><b>Stuffed fresh mushrooms.</b> 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.</p> +<p><span class="pagenum"><a name="Page_11" id="Page_11">11</a></span></p> + +<h3 class="p6"><a name="jan_11" id="jan_11"></a>JANUARY 11</h3> + +<table summary="JANUARY 11"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit juice</td><td> </td><td> </td> +<td>Pancake Molosol</td></tr> +<tr><td> </td><td colspan="2">Pettijohns with cream</td><td> </td><td> </td> +<td>Scotch consommé</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Sweetbread patties with cream</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>Meringue glacée with raspberries</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Blue Points on shell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Bagration</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery. Ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Paupiette of flounder, Bignon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast ribs of beef</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Anna potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">New peas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Bavarois au chocolat</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Pancake Molosol.</b> 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.</p> + +<p><b>Scotch consommé.</b> Boil a piece of mutton very slowly in consommé. +When done strain the broth, add the mutton, cut in small dices, some brunoise, +and some boiled barley.</p> + +<p><b>Sweetbread patties with cream.</b> 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.</p> + +<p><b>Potage Bagration.</b> Add to cream of chicken some boiled macaroni cut +in pieces one-quarter inch in length.</p> + +<p><b>Paupiette of flounder, Bignon.</b> Stuff some fillets with fish force meat. +Bread, and fry. Serve tomato sauce separate.</p> + +<p><b>Fish force meat.</b> Quarter pound trimmings of fish chopped fine, passed +through sieve, and add one yolk of egg and a tablespoonful of cream. Salt and +pepper.</p> + +<p><b>Veal force meat.</b> Quarter pound raw veal chopped fine, passed through +sieve; add one raw yolk of egg, salt and pepper, and tablespoonful of cream.</p> + +<p><b>Chicken force meat.</b> 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.</p> + +<p><b>Anna potatoes.</b> 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.</p> + +<p><b>Meringue glacée, with raspberries.</b> Fill meringue shells with raspberry +ice cream and garnish with fresh raspberries.</p> +<p><span class="pagenum"><a name="Page_12" id="Page_12">12</a></span></p> + +<h3 class="p6"><a name="jan_12" id="jan_12"></a>JANUARY 12</h3> + +<table summary="JANUARY 12"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Eggs Mirabeau</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Hasenpfeffer (hare stew)</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Noodles</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee éclairs</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Rolls</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Tea</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé d'Artagnan</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pickles</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">New England boiled dinner</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Apple pie</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Mirabeau.</b> Place some stuffed eggs in a buttered shirred egg dish, +cover with cream sauce, and bake in oven.</p> + +<p><b>Hasenpfeffer (hare stew).</b> 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.</p> + +<p><b>Consommé d'Artagnan.</b> In the bottom of a buttered pan place one sliced +carrot, one onion, a stalk of celery, a piece of raw ham, a sprig of thyme, one +bay leaf, and some pepper berries. On top place three calf's feet, and simmer +for a few minutes. Then add one-half glass of white wine and one-half glass +of sherry, and three quarts of bouillon or stock. Clarify with the whites of +six eggs, bringing to a boil slowly. Cook until the feet are soft. Strain the +broth through cheese cloth, cut the calf's feet in small pieces and add to the +consommé.</p> + +<p><b>New England boiled dinner.</b> 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.</p> +<p><span class="pagenum"><a name="Page_13" id="Page_13">13</a></span></p> + +<h3 class="p6"><a name="jan_13" id="jan_13"></a>JANUARY 13</h3> + +<table summary="JANUARY 13"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed rhubarb</td><td> </td><td> </td> +<td>Oyster stew</td></tr> +<tr><td> </td><td colspan="2">Broiled finnan haddie</td><td> </td><td> </td> +<td>Eggs Gambetta</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Mutton chops</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>String beans</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Venitienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Aiguillettes of bass, à la Russe</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Beef steak, Provençale</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Georgette potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce and tomato salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Oyster stew.</b> 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.</p> + +<p><b>Eggs Gambetta.</b> 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.</p> + +<p><b>Potage Venitienne.</b> Beat two spoonfuls of farina, two whole eggs and a +half cup of milk together, stir into one quart of boiling consommé, and cook +for twelve minutes.</p> + +<p><b>Aiguillettes of bass, à la Russe.</b> 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.</p> + +<p><b>Beef steak, Provençale.</b> Cook a small sirloin steak sauté in butter, and +season well. Cover one-half of the steak with Béarnaise sauce, and the other +half with Béarnaise sauce mixed with a little puree of tomatoes. On top of each +half place a round potato croquette the size of a walnut, and some Julienne +potatoes around the steak.</p> + +<p><b>Béarnaise sauce.</b> 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.</p> + +<p><b>Béarnaise tomatée.</b> One cup of thick puree of tomatoes mixed with two +cups of Béarnaise sauce.</p> + +<p><b>Choron sauce.</b> Same as Béarnaise tomatée.</p> +<p><span class="pagenum"><a name="Page_14" id="Page_14">14</a></span></p> + +<h3 class="p6"><a name="jan_14" id="jan_14"></a>JANUARY 14</h3> + +<table summary="JANUARY 14"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit juice</td><td> </td><td> </td> +<td>Barquette à l'aurore.</td></tr> +<tr><td> </td><td colspan="2">Grape-nuts with cream</td><td> </td><td> </td> +<td>Salmon steak with anchovies</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Baked potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cheese cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé crème de volaille</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted English walnuts</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Frogs' legs, sauté à sec</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lamb chops, sauce Soubise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed tomatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Brussels sprouts</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of romaine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Meringue Chantilly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Barquette à l'aurore.</b> Small tartelettes filled with Italian salad and covered +with pink mayonnaise sauce.</p> + +<p><b>Italian salad.</b> 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.</p> + +<p><b>Pink mayonnaise.</b> Add to two cups of mayonnaise, one-half cup of cold +purée of tomatoes.</p> + +<p><b>Consommé crème de volaille.</b> Put some very light chicken force meat +(quenelle) in small round buttered timbale moulds, and cook in bain-marie +(double boiler). When done, slice thin and serve in hot consommé. (See +chicken force meat recipe <a href="#jan_11">Jan. 11</a>.)</p> + +<p><b>Cheese cake.</b> 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.</p> + +<p><b>Sauce Soubise.</b> 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.</p> + +<p><b>Soubise (for stuffing crabs, etc.).</b> 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.</p> +<p><span class="pagenum"><a name="Page_15" id="Page_15">15</a></span></p> + +<h3 class="p6"><a name="jan_15" id="jan_15"></a>JANUARY 15</h3> + +<table summary="JANUARY 15"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Broiled Yarmouth bloaters</td><td> </td><td> </td> +<td>Grapefruit with cherries</td></tr> +<tr><td> </td><td colspan="2">Lyonnaise potatoes</td><td> </td><td> </td> +<td>Scrambled eggs, Turbico</td></tr> +<tr><td> </td><td colspan="2">Corn muffins</td><td> </td><td> </td> +<td>Curried lamb with rice</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Chocolate éclairs</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Blue Point oysters</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Marie Louise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted hazelnuts</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Castelanne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Squab en compote</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Spinach</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endive salad, French dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coupe St. Jacques</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs, Turbico.</b> Mix with six scrambled eggs one-half cup of +Créole sauce.</p> + +<p><b>Curried lamb with rice.</b> 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.</p> + +<p><b>Potage Marie Louise.</b> Mix one quart of purée of white beans with one +pint of thick consommé tapioca.</p> + +<p><b>Fillet of sole, Castelanne.</b> Put six fillets in a buttered pan, season with +salt and pepper, add one-half glass of white wine, cover, and bake in oven +for ten minutes. Make on a round platter a border of boiled rice. Place the +fillets in the center. Strain the fish broth, mix with Créole sauce, and pour +over the fish, completely covering same.</p> + +<p><b>Squab en compote.</b> Prepare four squab as for roasting, except the stuffing. +Season well, and put in earthen pot with an onion, carrot, and two +ounces of butter. Put in oven and roast well, basting continually so they +will retain their juice. To a brown gravy, or sauce Madère, add the following: +Eight small onions boiled and fried, eight heads of fresh mushrooms sautéed +in butter, eight small boiled French carrots, and two small pickles cut in two. +Serve with the squabs.</p> +<p><span class="pagenum"><a name="Page_16" id="Page_16">16</a></span></p> + +<h3 class="p6"><a name="jan_16" id="jan_16"></a>JANUARY 16</h3> + +<table summary="JANUARY 16"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Clam broth in cups</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Broiled striped bass</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Vogeleier omelet</td></tr> +<tr><td> </td><td colspan="2">Chocolate</td><td> </td><td> </td> +<td>Field salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Tartelette au Bar le Duc</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé, de la mariée</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled codfish, oyster sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast ribs of beef</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lima beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole and chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Savarin Montmorency</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Vogeleier omelet.</b> 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.</p> + +<p><b>Tartelette au Bar le Duc.</b> 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.</p> + +<p><b>Consommé de la mariée.</b> Boil one quart of consommé. Put the yolks +of four eggs in a soup tureen and stir well, adding the consommé slowly. +Season with a little Cayenne pepper.</p> + +<p><b>Oyster sauce.</b> 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.</p> + +<p><b>Lima beans.</b> 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.</p> + +<p><b>Peas in cream.</b> 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.</p> + +<p><b>Coupe oriental.</b> Slice some fresh fruit, such as oranges, pineapple, bananas, +etc., add all kinds of berries in season, and put in a bowl with some sugar +and a small glass of kirsch or maraschino. Allow to macerate for a couple +of hours. Then fill coupe glasses half way to the top with the fruit, and fill +the remainder with vanilla ice cream. Place a strawberry or cherry on top. +Cook about one-quarter of a pound of sugar so that it will crack when cold. +It will require about 310 degrees. Dip a tablespoon into it and shake it over +a stick, to form filé sugar (commonly called spun sugar). Cut this sugar +in pieces and form in the shape of a ball, and put on top of the cup before +serving.</p> +<p><span class="pagenum"><a name="Page_17" id="Page_17">17</a></span></p> + +<h3 class="p6"><a name="jan_17" id="jan_17"></a>JANUARY 17</h3> + +<table summary="JANUARY 17"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Pain mane</td></tr> +<tr><td> </td><td colspan="2">Poached eggs on toast</td><td> </td><td> </td> +<td>Cold roast beef</td></tr> +<tr><td> </td><td colspan="2">Puff paste crescents</td><td> </td><td> </td> +<td>Fresh vegetable salad</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Roquefort cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Andalouse</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of Spanish mackerel, Montebello</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Olivette potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Leg of lamb, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mixed string beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tomato salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla custard pie</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Pain mane.</b> Small dinner rolls, split, toasted, and filled with a purée of +sweet-and-sour bananas, and garnished with pimentos.</p> + +<p><b>Fresh vegetable salad.</b> 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.</p> + +<p><b>Potage Andalouse.</b> To velouté of beef add some cooked tapioca.</p> + +<p><b>Fillet of Spanish mackerel, Montebello.</b> Put the fillets in a buttered dish, +season with salt and a little Cayenne pepper, cover with buttered paper, and +bake in oven. Dress on a platter, and cover with sauce Béarnaise tomatée.</p> + +<p><b>Olivette potatoes.</b> Cut potatoes with a Parisian potato spoon to the +shape of an olive. Put in a vessel with cold water, bring to the boiling point, +and drain. Melt some butter in a sauté pan, add the potatoes, and bake in +oven until a nice golden brown. Drain off the butter, and season with salt.</p> + +<p><b>Sweet potatoes, rissolées.</b> Boil some small sweet potatoes. When done +peel and put in a pan with butter, and roast until brown. Season with salt.</p> +<p><span class="pagenum"><a name="Page_18" id="Page_18">18</a></span></p> + +<h3 class="p6"><a name="jan_18" id="jan_18"></a>JANUARY 18</h3> + +<table summary="JANUARY 18"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked beans, Boston style</td><td> </td><td> </td> +<td>Hors d'oeuvres variés</td></tr> +<tr><td> </td><td colspan="2">Brown bread</td><td> </td><td> </td> +<td>Consommé Impératrice</td></tr> +<tr><td> </td><td colspan="2">Omelet with jelly</td><td> </td><td> </td> +<td>Beef steak, Foch</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Gendarme potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Meringue glacée au chocolat</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Oysters on half shell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crème Maintenon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Lord Curzon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stuffed goose, with chestnuts</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Apple sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweet potatoes, rissolées</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas in cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold asparagus, mustard sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coupe Oriental</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Consommé Impératrice.</b> Consommé garnished with small lobster dumplings +and asparagus tips in equal parts, and a sprinkle of chopped chervil.</p> + +<p><b>Beef steak, Foch.</b> Use sirloin, tenderloin, or rump steak. Season well, +and sauté in butter. Place on a platter and put a thick piece of parboiled beef +marrow, with one fried egg, on top. Serve with the pan gravy.</p> + +<p><b>Meringue glacée au chocolat.</b> Fill two meringue shells with chocolate +ice cream, place together, and decorate with whipped cream.</p> + +<p><b>Crème Maintenon (soup).</b> Three parts crème à la Reine soup, and one +part thick consommé Brunoise.</p> + +<p><b>Fillet of sole, Lord Curzon.</b> 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.</p> + +<p><b>Stuffed goose with chestnuts.</b> 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.</p> +<p><span class="pagenum"><a name="Page_19" id="Page_19">19</a></span></p> + +<h3 class="p6"><a name="jan_19" id="jan_19"></a>JANUARY 19</h3> + +<table summary="JANUARY 19"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Hothouse raspberries in cream</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with bacon</td><td> </td><td> </td> +<td>Ripe California olives</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Broiled fillet of sole, maître d'hôtel</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cucumber salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Deviled turkeys' legs, with chow chow</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Mashed potatoes au gratin</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Brie cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage gentilhomme</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fish dumplings, cream sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Small tenderloin steak, Florentine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad, Roquefort dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">English breakfast tea ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Deviled turkey's legs, with chow chow.</b> 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.</p> + +<p><b>Mashed potatoes au gratin.</b> 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.</p> + +<p><b>Potage gentilhomme.</b> Potato soup with Julienne of carrots.</p> + +<p><b>Julienne.</b> 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.</p> + +<p><b>Small tenderloin steak, Florentine.</b> 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.</p> + +<p><b>Roquefort dressing, for salads.</b> 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.</p> + +<p><b>English breakfast tea ice cream.</b> 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.</p> +<p><span class="pagenum"><a name="Page_20" id="Page_20">20</a></span></p> + +<h3 class="p6"><a name="jan_20" id="jan_20"></a>JANUARY 20</h3> + +<table summary="JANUARY 20"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed rhubarb</td><td> </td><td> </td> +<td> Eggs Oudinot</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Fricassee of veal, with noodles</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Chocolate profiteroles</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage McDonald</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lyon sausage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fried chicken, Maryland</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cheese cake</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Oudinot.</b> 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.</p> + +<p><b>Fricassee of veal.</b> 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.</p> + +<p><b>Noodle dough.</b> 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.</p> + +<p><b>Chocolate profiteroles.</b> 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.</p> + +<p><b>Potage McDonald.</b> 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.</p> + +<p><b>Fried chicken, Maryland.</b> 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.</p> +<p><span class="pagenum"><a name="Page_21" id="Page_21">21</a></span></p> + +<h3 class="p6"><a name="jan_21" id="jan_21"></a>JANUARY 21</h3> + +<table summary="JANUARY 21"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved figs</td><td> </td><td> </td> +<td>Eggs Mery</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Roast fresh leg of pork, au jus</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Apple sauce</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>Spinach</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Swiss cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Petite marmite</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled beef, horseradish sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pickled beets</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Apple Charlotte</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Mery.</b> Scramble eight eggs, well seasoned. Just before they are +done add one sliced truffle and two sliced pimentos. Serve in croustades.</p> + +<p><b>Roast leg of fresh pork.</b> 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.</p> + +<p><b>Apple Charlotte.</b> 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.</p> +<p><span class="pagenum"><a name="Page_22" id="Page_22">22</a></span></p> + +<h3 class="p6"><a name="jan_22" id="jan_22"></a>JANUARY 22</h3> + +<table summary="JANUARY 22"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Canapé of fresh caviar</td></tr> +<tr><td> </td><td colspan="2">Pettijohns with cream</td><td> </td><td> </td> +<td>Scrambled eggs with morilles</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Planked sirloin steak</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Bretonne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lyon sausage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lobster Thermidor</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Noisettes of lamb, Cendrillon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas au beurre</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery mayonnaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Apple water ice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs with morilles.</b> Morilles are a species of mushroom rarely +found in the United States. They come principally from Europe in cans, or +dried. When fresh ones are used, sauté in butter and mix with the scrambled +eggs. When in can, drain off the water, put in sauce pan with a piece of +butter, season with salt and pepper, simmer for ten minutes, and add to the +eggs. When dried, soak them in cold water over night, wash, and then +proceed in the same manner as with the canned ones.</p> + +<p><b>Planked sirloin steak.</b> Broil the steak in the usual manner. When nearly +done put on a meat plank, put four slices of broiled tomatoes on top, place +four strips of broiled bacon across the tomatoes, and roast in oven for five +minutes. Cover with maître d'hôtel sauce, and garnish with Parisian potatoes, +parsley in branches, and quartered lemon.</p> + +<p><b>Consommé Bretonne.</b> Make a Julienne of equal parts of celery, onions +and leeks, and serve in consommé.</p> + +<p><b>Lobster Thermidor.</b> 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.</p> +<p><span class="pagenum"><a name="Page_23" id="Page_23">23</a></span></p> + +<h3 class="p6"><a name="jan_23" id="jan_23"></a>JANUARY 23</h3> + +<table summary="JANUARY 23"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Poached eggs on toast</td><td> </td><td> </td> +<td>Mariniert herring</td></tr> +<tr><td> </td><td colspan="2">Broiled ham</td><td> </td><td> </td> +<td>Potato salad</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Lemon pie</td></tr> +<tr><td> </td><td colspan="2">Ceylon tea</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">California oyster cocktails</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Bisque of crabs</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Frogs' legs, marinière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Watercress salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peach Melba</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Carolines (cakes)</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Bisque of crabs.</b> Take two large raw Pacific crabs and put in vessel with +cold water, season with salt and a bouquet garni, and boil for one-half hour. +Then crack the shells and remove the meat. Use the meat for salad, an entrée +dish, or to garnish the soup. Put the shell in a mortar and smash fine. In a +vessel put one-quarter pound of butter and the broken shell, and simmer. +Then add one pint of the water used to boil the crab, and one pint of milk, +and boil for ten minutes. Then add one quart of cream sauce, boil again, and +strain through a fine sieve. Put back in pot, add one pint of boiling thick +cream, salt and Cayenne pepper, and just before serving add three ounces of +sweet butter and one cup of crab meat cut in small pieces.</p> + +<p><b>Cocktail sauce, for oysters (1)</b> 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.</p> + +<p><b>(2)</b> 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.</p> + +<p><b>Oyster cocktail.</b> 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.</p> + +<p><b>Frogs' legs, marinière.</b> Cut the hind legs of two dozen small frogs in +two. Put in sauté pan with three ounces of butter, season with salt and +pepper, and simmer for five minutes. Then add six chopped shallots and +simmer for three minutes. Then one-half glass of white wine and boil until +nearly dry. Then add one pint of Allemande sauce, fricassee sauce, or sauce +au vin blanc, and boil for five minutes. Serve with a sprinkle of chopped +chives and parsley over the top.</p> +<p><span class="pagenum"><a name="Page_24" id="Page_24">24</a></span></p> + +<h3 class="p6"><a name="jan_24" id="jan_24"></a>JANUARY 24</h3> + +<table summary="JANUARY 24"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved strawberries</td><td> </td><td> </td> +<td>Eggs Chipolata</td></tr> +<tr><td> </td><td colspan="2">Finnan haddie in cream</td><td> </td><td> </td> +<td>Tripe à la mode de Caën</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Chocolate éclairs</td></tr> +<tr><td> </td><td colspan="2">Corn muffins</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé parfait</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pimentos à l'huile</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sand dabs, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Leg of lamb, Boulangère</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rolled oats pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Chipolata.</b> Make some shirred eggs and garnish with sauce +Madère, to which has been added two small roasted onions, two heads of +mushrooms, two small French carrots, three boiled chestnuts, and two very +small fried sausages.</p> + +<p><b>Consommé parfait.</b> To one pint of lukewarm consommé tapioca add +four raw beaten eggs, put in buttered mould, set in pan in boiling water, and +put in moderate oven for ten minutes. Allow to cool, cut in slices, and serve +in consommé.</p> + +<p><b>Pimentos à l'huile.</b> 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.</p> + +<p><b>Leg of lamb, Boulangère.</b> 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.</p> + +<p><b>Rolled oats pudding.</b> 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.</p> + +<p><b>Vanilla cream sauce.</b> 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.</p> + +<p><b>Cream sauce (sweet—quick).</b> One pint of cream, two ounces of sugar, +and some flavoring. Mix well, and serve hot or cold.</p> +<p><span class="pagenum"><a name="Page_25" id="Page_25">25</a></span></p> + +<h3 class="p6"><a name="jan_25" id="jan_25"></a>JANUARY 25</h3> + +<table summary="JANUARY 25"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Hors d'oeuvres variés</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Clam broth in cups</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Cheese straws</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Broiled lamb chops</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cold artichokes, mustard sauce</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Apple pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken okra</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Rose Caron</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vol au vent, Toulouse</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast saddle of venison</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée of chestnuts</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas au cerfeuil</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweet potatoes, Southern style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Omelette soufflé à la vanille</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Fillet of sole, Rose Caron.</b> Skin the four fillets of one large sole and +place on a buttered pan. Put on top of each, three slices of cooked lobster, +season with salt and paprika, add one-half glass of white wine, cover with +buttered paper, put in oven and cook for twelve minutes. Remove the fillets +to a platter, taking care that the lobster does not fall off. To the gravy in +the pan add one pint of white wine sauce and boil for ten minutes, then add +two tablespoonsful of écrevisse butter, and strain the sauce over the fish. +Heat in sherry wine sixteen slices of truffles, and put four on top of each +fillet, after the sauce has been added. Garnish with fleurons.</p> + +<p><b>Sweet potatoes, Southern style.</b> 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.</p> + +<p><b>Vol au vent, or patty shells.</b> 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.</p> + +<p><b>Garniture Toulouse.</b> 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.</p> +<p><span class="pagenum"><a name="Page_26" id="Page_26">26</a></span></p> + +<h3 class="p6"><a name="jan_26" id="jan_26"></a>JANUARY 26</h3> + +<table summary="JANUARY 26"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Waffles</td><td> </td><td> </td> +<td> Grapefruit with sherry</td></tr> +<tr><td> </td><td colspan="2">Honey in comb</td><td> </td><td> </td> +<td>Mixed grill</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cup custard</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lady fingers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée Crécy</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Bouillabaisse Marseillaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of mutton, currant jelly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hashed in cream potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Napoleon cake</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Mixed grill.</b> Broil one lamb chop, one breakfast sausage, one slice of +tomato, one whole fresh mushroom head, and one whole lamb kidney. Put +all on a plate, cover with maître d'hôtel sauce, and serve hot. Garnish with +watercress.</p> + +<p><b>Cup custard.</b> 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.</p> + +<p><b>Bain-marie.</b> This is a term used in cookery for a vessel holding hot +water in which another vessel may be heated at a temperature not above that +of boiling water. Different dishes are variously allowed to stand, cook or +bake in bain-marie. For example, Hollandaise sauce should be kept in bain-marie +in hot water. Hollandaise or Béarnaise sauce, if kept in boiling water, +would turn. A cream soup should be kept in boiling water, as extra cooking +will not harm it. Timbale of chicken, custard for soup, or cup custard, should +be cooked in bain-marie.</p> + +<p><b>Purée Crécy (soup).</b> 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.</p> + +<p><b>Roast leg of mutton.</b> 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.</p> +<p><span class="pagenum"><a name="Page_27" id="Page_27">27</a></span></p> + +<h3 class="p6"><a name="jan_27" id="jan_27"></a>JANUARY 27</h3> + +<table summary="JANUARY 27"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed rhubarb</td><td> </td><td> </td> +<td>Salade thon mariné</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Stuffed breast of veal, au jus</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Asparagus tips, au gratin</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Potato salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Savarin au rhum</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato and leek soup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Corned beef and cabbage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Plain boiled potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled chicken on toast</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce with egg dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coupe St. Jacques</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Thon mariné salad.</b> 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.</p> + +<p><b>Stuffed breast of veal, au jus.</b> 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.</p> + +<p><b>Asparagus tips, au gratin.</b> 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.</p> + +<p><b>Corned beef and cabbage.</b> 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.</p> +<p><span class="pagenum"><a name="Page_28" id="Page_28">28</a></span></p> + +<h3 class="p6"><a name="jan_28" id="jan_28"></a>JANUARY 28</h3> + +<table summary="JANUARY 28"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Farina with cream</td><td> </td><td> </td> +<td>Grapefruit and orange en suprême</td></tr> +<tr><td> </td><td colspan="2">Omelet with fine herbs</td><td> </td><td> </td> +<td>Ripe olives</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Eggs Marigny</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Russian salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Caramel custard</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tomate Parisienne (cold)</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé parfait</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled salmon, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes nature</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fricandeau of veal, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sorrel with eggs</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Carrots with cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baba au rhum</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Russian salad.</b> 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.</p> + +<p><b>Caramel custard.</b> 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.</p> + +<p><b>Tomate Parisienne (Hors d'oeuvres).</b> 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.</p> + +<p><b>Sorrel.</b> 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.</p> +<p><span class="pagenum"><a name="Page_29" id="Page_29">29</a></span></p> + +<h3 class="p6"><a name="jan_29" id="jan_29"></a>JANUARY 29</h3> + +<table summary="JANUARY 29"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange juice</td><td> </td><td> </td> +<td>Hors d'oeuvres variés</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Eggs à la Russe</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Boiled beef tongue with spinach</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of canned peas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sardines on toast</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast beef au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lima beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rissolées potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Raspberry Bavarois</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs à la Russe.</b> 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.</p> + +<p><b>Eggs fried in oil.</b> 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.</p> + +<p><b>Anchovy sauce.</b> 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.</p> + +<p><b>Boiled beef tongue.</b> 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.</p> + +<p><b>Raspberry Bavarois.</b> (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.</p> + +<p><b>Sardines on toast.</b> Take sardines from can and put on a fine thin wire +broiler and heat quickly. Serve on toast with maître d'hôtel butter on top, +and garnish with quartered lemons and parsley.</p> +<p><span class="pagenum"><a name="Page_30" id="Page_30">30</a></span></p> + +<h3 class="p6"><a name="jan_30" id="jan_30"></a>JANUARY 30</h3> + +<table summary="JANUARY 30"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Grapefruit with chestnuts</td></tr> +<tr><td> </td><td colspan="3">Scrambled eggs with smoked beef</td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Deviled crab</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Lemon pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Toke Point oysters</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage tapioca, Crécy</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Terrapin, Maryland</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Squab chicken, Michels</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed tomatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cèpes Tyrolienne (cold)</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Grapefruit with chestnuts.</b> Cut a grapefruit in two and cut free the +sections with a pointed knife. Pour a little maraschino in the center, and +place a marron glacé (candied chestnut) on top.</p> + +<p><b>Deviled crabs.</b> 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.</p> + +<p><b>Potage tapioca, Crécy.</b> Half consommé tapioca and half potage Crécy, +mixed. No croûtons.</p> + +<p><b>Stewed tomatoes.</b> 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.</p> + +<p><b>Cèpes Tyrolienne (cold).</b> Cut in small dices one carrot and one celery +root, and put in casserole with one chopped onion and two ounces of butter. +Simmer. Then add one glass of white wine and reduce. Then add one-half +cup of tomato sauce, some chopped chervil, and one can of sliced cèpes. +Serve cold.</p> + +<p><b>Squab chicken à la Michels.</b> 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.</p> +<p><span class="pagenum"><a name="Page_31" id="Page_31">31</a></span></p> + +<h3 class="p6"><a name="jan_31" id="jan_31"></a>JANUARY 31</h3> + +<table summary="JANUARY 31"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Oysters Kirkpatrick</td></tr> +<tr><td> </td><td colspan="2">Calf's liver and bacon</td><td> </td><td> </td> +<td>Country sausages with baked apples</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Potato salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cabinet pudding</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Windsor</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Admiral</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Saddle of lamb, mint sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of lettuce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pineapple biscuit glacé</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Oysters Kirkpatrick.</b> 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.</p> + +<p><b>Cabinet pudding.</b> 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.</p> + +<p><b>Fillet of sole, Admiral.</b> Put fillets of sole in a buttered sauté pan, decorate +the top with fish force meat in the shape of an anchor, and cook in white +wine. When done serve with a white wine sauce, with shrimps, oysters and +clams cut in small pieces, in it. Garnish with fleurons.</p> + +<p><b>Potage Windsor.</b> 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.</p> +<p><span class="pagenum"><a name="Page_32" id="Page_32">32</a></span></p> + +<h3 class="p6"><a name="feb_1" id="feb_1"></a>FEBRUARY 1</h3> + +<table summary="FEBRUARY 1"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fried hominy</td><td> </td><td> </td> +<td>Poached eggs with clams, Créole</td></tr> +<tr><td> </td><td colspan="2">Currant jelly</td><td> </td><td> </td> +<td>Chicken croquettes with peas</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Camembert cheese and crackers</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Oxtail soup, English style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled brook trout, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes nature</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast stuffed duckling, apple sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled sweet potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Brussels sprouts in bouillon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">French pancake</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Clams, Créole.</b> Heat two dozen clams in their own juice, but do not +allow them to boil. Then add one pint of Créole sauce.</p> + +<p><b>Poached eggs with clams, Créole.</b> Serve poached eggs on toast, covered +with clams Créole.</p> + +<p><b>Ox tail, English style.</b> Cut two ox tails in small pieces, put on the fire +in cold water, salt, and bring to the boiling point. Take off the stove and +allow to cool. Put in sauce pan four ounces of butter, melt, add the oxtail, +and roast until colored. Then sprinkle the pieces with two large spoonsful +of flour, and cook again until of a good brown color. Then add one gallon +of bouillon, stock or hot water; bring to a boil, and skim. Then boil for one +hour. Now add three carrots and two turnips cut in very small squares, +and one pound of whole barley, and boil for two hours. Then add one pint +of purée of tomatoes, one spoonful of Worcestershire sauce, salt, pepper, a +little Cayenne, some chopped parsley, and one-half cup of tomato ketchup. +Boil again for ten minutes, and before serving add one glass of sherry wine.</p> + +<p><b>Broiled sweet potatoes.</b> 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.</p> + +<p><b>Brussels sprouts in bouillon.</b> 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.</p> +<p><span class="pagenum"><a name="Page_33" id="Page_33">33</a></span></p> + +<h3 class="p6"><a name="feb_2" id="feb_2"></a>FEBRUARY 2</h3> + +<table summary="FEBRUARY 2"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed rhubarb</td><td> </td><td> </td> +<td>Smoked goosebreast</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Tomcods, meunière</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Broiled fresh spareribs, with lentils</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Vanilla bavarois, with Bar le Duc</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cookies</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Doria</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Scallops, Jerusalem</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Spring lamb tenderloin, Thomas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fried egg plant</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicory and escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Homemade apple pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Tomcods, meunière.</b> 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.</p> + +<p><b>Broiled spareribs with lentils.</b> Broil some spareribs and place on platter. +Garnish with lentils, and serve with a border of Madeira sauce.</p> + +<p><b>Lentils.</b> 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.</p> + +<p><b>Lentil salad.</b> Take some of the boiled lentils, before the onions and +brown gravy have been added, and serve with French dressing.</p> + +<p><b>Vanilla Bavarois with Bar le Duc.</b> 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.</p> + +<p><b>Homemade cookies.</b> 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.</p> +<p><span class="pagenum"><a name="Page_34" id="Page_34">34</a></span></p> + +<h3 class="p6"><a name="feb_3" id="feb_3"></a>FEBRUARY 3</h3> + +<table summary="FEBRUARY 3"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit</td><td> </td><td> </td> +<td>Canapé of sardines</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Eggs Benedict</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Sweetbread cutlets, cream sauce</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Broiled fresh mushrooms</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Fruit salad, Chantilly</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Lamballe</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Frogs' legs, sauté à sec</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Wiener schnitzel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Spaghetti Milanaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Terrine de foie gras, cold</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Nesselrode pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Benedict.</b> 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.</p> + +<p><b>Wiener Schnitzel.</b> 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.</p> + +<p><b>Fruit salad, Chantilly.</b> 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.</p> + +<p><b>Fruit salad au kirsch.</b> Same as above, but use kirschwasser only, to +macerate, and omit the whipped cream.</p> + +<p><b>Fruit salad au marasquin.</b> Same as au kirsch, only use maraschino +instead of kirschwasser.</p> +<p><span class="pagenum"><a name="Page_35" id="Page_35">35</a></span></p> + +<h3 class="p6"><a name="feb_4" id="feb_4"></a>FEBRUARY 4</h3> + +<table summary="FEBRUARY 4"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Guava jelly</td><td> </td><td> </td> +<td>Hors d'oeuvres variés</td></tr> +<tr><td> </td><td colspan="2">Rolled oats with cream</td><td> </td><td> </td> +<td>Fillet of halibut, au vin blanc</td></tr> +<tr><td> </td><td colspan="2">Plain omelet</td><td> </td><td> </td> +<td>Broiled pig's feet, special</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Celery root, field and beet salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Assorted fruit</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Bisque of clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled Alaska black cod</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Breast of squab under glass, St. Francis</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus Polonaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coupe Viviane</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Broiled Alaska black cod.</b> This Alaskan fish is brought from the north +frozen, and is very fine, being rich and fat. Broiling is the best way of +preparing it, as it needs a quick fire to cook the oil in the fish. Season well, +and serve with maître d'hôtel sauce made with plenty of lemon juice.</p> + +<p><b>Asparagus Polonaise.</b> 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.</p> + +<p><b>Breast of squab under glass, St. Francis.</b> 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.</p> + +<p><b>Boiled lettuce.</b> 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.</p> +<p><span class="pagenum"><a name="Page_36" id="Page_36">36</a></span></p> + +<h3 class="p6"><a name="feb_5" id="feb_5"></a>FEBRUARY 5</h3> + +<table summary="FEBRUARY 5"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Omelet with soft clams, Newburg</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Breaded lamb chops, tomato sauce</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>New string beans</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Potatoes au gratin</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Mince pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Seapuit oysters</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Talleyrand</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Planked smelts</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tournedos Rossini</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Jets de houblons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Gauffrette potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad, Roquefort dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Curaçao sorbet</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Alsatian wafers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Sauce Newburg.</b> 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.</p> + +<p><b>Soft clams, Newburg.</b> Take the bellies of two dozen soft clams and put +in a buttered sauté pan, add one spoonful of Madeira wine, cover the pan, +and warm them through. Do not stir, as the clams will break easily. Then +add one and one-half cups of sauce Newburg, well seasoned with salt, pepper +and a little Cayenne pepper. Mix and serve in a chafing dish.</p> + +<p><b>Omelet with soft clams.</b> 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.</p> + +<p><b>Potage Talleyrand.</b> Put in soup tureen one quart of consommé tapioca, +one grated fresh, or two grated canned truffles, one glass of dry sherry wine, +a pinch of Cayenne pepper.</p> + +<p><b>Tournedos.</b> Tournedos are small tenderloin beef steaks, trimmed free +of fat. They may be either broiled or sautéed, and served with maître d'hôtel +sauce. Mostly used as an entrée with fancy garniture.</p> + +<p><b>Tournedos Rossini.</b> Salt and pepper the tournedos, sauté in butter, and +put on a platter. Take one slice of fresh goose liver (or Strassbourg goose +liver au natural), season, roll in flour, sauté in butter, and put on top of the +tournedo. Simmer a large head of fresh mushroom in butter, and place on +top of the goose liver, lay two slices of truffle on top of the mushroom, and +pour well-seasoned Madeira sauce over all.</p> +<p><span class="pagenum"><a name="Page_37" id="Page_37">37</a></span></p> + +<h3 class="p6"><a name="feb_6" id="feb_6"></a>FEBRUARY 6</h3> + +<table summary="FEBRUARY 6"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved figs</td><td> </td><td> </td> +<td>Antipasto</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with bacon</td><td> </td><td> </td> +<td>Essence of chicken in cups</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cheese straws</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Bear steak, port wine sauce</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Chestnuts and prunes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Fried egg plant</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Mexican salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Corn meal pudding</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Clam chowder</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Striped bass sauté, miller style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">O'Brien potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold Westphalia ham</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Omelette soufflée à la vanille</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs with bacon (1).</b> Put some plain scrambled eggs in a +deep platter with strips of broiled bacon over the eggs.</p> + +<p><b>(2)</b> 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.</p> + +<p><b>Antipasto.</b> 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.</p> + +<p><b>Essence of chicken.</b> 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.</p> + +<p><b>O'Brien potatoes.</b> Peel two large boiled potatoes, cut in one-half inch +squares, and put in hot fat to gain color. Cut two red peppers (pimentos) +in small squares and put in a sauté pan with one ounce of butter. When +the peppers are hot add the potatoes, season with salt and pepper, and mix +carefully so the potatoes will not break.</p> + +<p><b>Omelette Soufflée.</b> 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.</p> +<p><span class="pagenum"><a name="Page_38" id="Page_38">38</a></span></p> + +<h3 class="p6"><a name="feb_7" id="feb_7"></a>FEBRUARY 7</h3> + +<table summary="FEBRUARY 7"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr><td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Cactus fruit with lemon</td><td> </td><td> </td> +<td>Eggs Lackmée</td></tr> +<tr><td> </td><td colspan="2">Broiled pigs' feet, Chili sauce</td><td> </td><td> </td> +<td>Lamb steak, Bercy</td></tr> +<tr><td> </td><td colspan="2">Shirred eggs with parsley</td><td> </td><td> </td> +<td>String beans</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>Fruit salad au Marasquin</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Julienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of flounder, Cansale</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tenderloin of beef, Malvina</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole and chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Almond cake</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Cactus fruit with lemon.</b> Slice some cactus fruit and serve on ice, with +powdered sugar and lemon separate. No cream.</p> + +<p><b>Broiled pigs' feet, Chili sauce.</b> 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.</p> + +<p><b>Shirred eggs with parsley.</b> 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.</p> + +<p><b>Eggs Lackmée.</b> 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.</p> + +<p><b>Lamb steak.</b> Cut the steak crosswise from a leg of young lamb, and +about one inch in thickness. Season with salt and pepper, roll in oil and +broil; or sauté in pan with butter. Use as an entrée dish, or in place of +the roast.</p> + +<p><b>Garniture Bercy.</b> 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.)</p> + +<p><b>Fillet of flounder, Cansale.</b> 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.</p> + +<p><b>Tenderloin of beef, Malvina.</b> A roast tenderloin with sauce Madère, +garnished with small onions sauté, potatoes rissolées, and whole chestnuts +glacé au Madère.</p> + +<p><b>Chestnuts glacé.</b> Put one-half pound of boiled chestnuts in a sauté pan +with two spoonsful of meat extract, and cook for ten minutes.</p> + +<p><b>Chestnuts glacé au Madère.</b> Add to chestnuts glacé a little sauce Madère, +just before serving.</p> +<p><span class="pagenum"><a name="Page_39" id="Page_39">39</a></span></p> + +<h3 class="p6"><a name="feb_8" id="feb_8"></a>FEBRUARY 8</h3> + +<table summary="FEBRUARY 8"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Omelette Louis XIV</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Chickens' livers sauté, au Madère</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Purée of Lima beans</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>Sago pudding</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Seapuit oysters</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of celery, Kalamazoo</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of pompano, en papillote</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Watercress salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Château potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fresh asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peach Mona Lisa</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Omelette Louis XIV.</b> 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.</p> + +<p><b>Chickens' livers sauté, Forestière.</b> Clean a dozen chicken livers, cut in +two, and season with salt and pepper. Melt a piece of butter in frying pan, +add the livers, and sauté over a quick fire for a few minutes. Slice one pound +of fresh mushrooms and fry them in butter. Then put the mushrooms and +livers together in a sauce pot on the stove, and cover with two cupsful of +brown gravy or Madeira sauce. Get as hot as possible without boiling, serve +in deep dish, or chafing dish, with chopped parsley on top.</p> + +<p><b>Purée of Lima beans.</b> Take one can, or a pound of fresh boiled Lima +beans, and pass through a fine sieve. Put in pot, add two ounces of butter, +season with salt and pepper, and serve hot. If too thick add a soupspoonful +of cream or consommé.</p> + +<p><b>Cream of celery, Kalamazoo.</b> 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.</p> + +<p><b>Fillet of pompano en papillote.</b> Take four small Pacific pompano, or +the fillets of a large Florida pompano, season, roll in flour, and put in pan +in two ounces of hot butter. Fry on both sides until nearly done. Simmer +two chopped shallots in one ounce of butter for a minute, then add six chopped +fresh mushrooms, and simmer for ten minutes. Now add one spoonful of +Madeira sauce, season with salt and pepper, and cook for five minutes to a +purée. Add the juice of a lemon, some chopped parsley, and one ounce of +sweet butter. Now cut four pieces of manilla paper in the shape of a heart +about ten inches high and fourteen inches wide. Fold in center, then open +out flat on the table and oil well on one side. Put a teaspoonful of the mushroom +purée on one half of the paper, place the pompano on top, and another +spoonful of the purée on top of the fish. Now fold the free side of the paper +over the top, and turn in the edges to close tight the opening. Put on a flat +pan and place in an oven for a few minutes. Be careful not to burn, and +<span class="pagenum"><a name="Page_40" id="Page_40">40</a></span> +serve in the papers on a silver platter. Other fish may be substituted for +pompano if desired.</p> + +<p><b>Papillote, club style</b> (for fish). Fry the fish as above. Omit the purée +of mushrooms and use, instead, a piece of butter, a slice of fresh-boiled hot +potato, and one slice of lime. Finish as above.</p> + +<p><b>Veal chops en papillote.</b> Season four veal chops with salt and pepper, +fry in butter, and finish in paper, with the purée of mushrooms and the addition +of a slice of cooked ham on top, before folding the paper.</p> + +<h3 class="p6"><a name="feb_9" id="feb_9"></a>FEBRUARY 9</h3> + +<table summary="FEBRUARY 9"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Eggs Henri IV</td></tr> +<tr><td> </td><td colspan="3">Broiled salt mackerel, melted butter</td><td> </td> +<td>Pork tenderloin, sauce Madère</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Fried sweet potatoes</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Stewed apples</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Sherry wine jelly</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr><tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé national</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fried fillet of sole, Maréchal</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast rack of lamb, mint sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Nesselrode pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Wine jelly.</b> Dissolve four ounces of French gelatine in two quarts of +water, add one pound of sugar, the rind and juice of six lemons, the juice +of three oranges, a piece of cinnamon stick, and six cloves. Stir well and +put on fire to boil. Then stir quickly into the jelly the whites of six eggs, +partly beaten, and boil again. Then take off the fire and strain through a +flannel jelly bag, and add the flavoring desired. Pour into jelly moulds and +put on ice until firm. To remove the jelly, dip the moulds in hot water, and +turn out on a cold dish. For the following jellies use a wine glassful of the +respective wines or liqueurs for flavoring: Sherry wine, maraschino, Rhein +wine, claret, port wine, anisette, kirschwasser, champagne, Burgundy, Moselle +wine, Chartreuse, brandy, Bénédictine, Cognac, fine champagne, etc.</p> + +<p><b>Fruit jelly.</b> 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.</p> + +<p><b>Jelly à la Russe.</b> Put some empty jelly moulds on ice until cold, then +pour a little wine jelly in the bottom and allow to set. Do not let the balance +of the jelly set, but add a pony of Russian kümmel, put in bowl and beat +with a whip until it looks like white frost. Then fill the moulds to the top +with the beaten jelly, and set in the ice box until needed.</p> + +<p><b>Fillet of sole, Maréchal.</b> 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.</p> +<p><span class="pagenum"><a name="Page_41" id="Page_41">41</a></span></p> + +<h3 class="p6"><a name="feb_10" id="feb_10"></a>FEBRUARY 10</h3> + +<table summary="FEBRUARY 10"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit</td><td> </td><td> </td> +<td>Pickled oysters</td></tr> +<tr><td> </td><td colspan="2">Omelet with chives</td><td> </td><td> </td> +<td>Toasted rye bread</td></tr> +<tr><td> </td><td colspan="2">Corn muffins</td><td> </td><td> </td> +<td>Consommé vermicelli</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Calf's head à la poulette</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Potato croquettes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Hot mince pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>American cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée of pheasant, St. Hubert</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Planked smelts</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Bacon and cabbage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast ribs of beef, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tutti frutti ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Consommé vermicelli.</b> Boil one-half pound of vermicelli in two quarts +of salt water for five minutes. Drain, and add to three pints of consommé. +Serve grated cheese separate.</p> + +<p><b>Calf's head, poulette.</b> 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.</p> + +<p><b>Purée of pheasant, St. Hubert.</b> 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.</p> + +<p><b>Bacon and cabbage.</b> 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.</p> + +<p><b>Tutti frutti ice cream.</b> 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.</p> +<p><span class="pagenum"><a name="Page_42" id="Page_42">42</a></span></p> + +<h3 class="p6"><a name="feb_11" id="feb_11"></a>FEBRUARY 11</h3> + +<table summary="FEBRUARY 11"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Eggs Brésilienne</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Sirloin steak, marchand de vin</td></tr> +<tr><td> </td><td colspan="2">Chocolate</td><td> </td><td> </td> +<td>Fried egg plant</td></tr> +<tr><td> </td><td colspan="2">Whipped cream</td><td> </td><td> </td> +<td>Farina pudding</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Waldaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fish dumplings, white wine sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mutton chops, provençale</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of romaine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cakes Coffee</td></tr></table> + +<p><b>Eggs Brésilienne.</b> Put some boiled rice on a platter, place a poached +egg on top, and cover with tomato sauce mixed with a little chopped ham.</p> + +<p><b>Sirloin steak, marchand de vin.</b> 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.</p> + +<p><b>Parisian potatoes.</b> Take some large potatoes and cut out a quart of small +potatoes with a round Parisian spoon. Put on fire in cold water, with one +spoonful of salt, and boil for three minutes. Drain off the water and put +the potatoes in a flat sauté pan with three ounces of butter. Put in oven and +roast for about twelve minutes, or until golden yellow. Try with fingers to +see if done. Serve in a deep dish.</p> + +<p><b>Potage Waldaise.</b> Mix one quart of consommé tapioca with one quart +of purée of tomato soup, add four slices of boiled ham cut in small squares.</p> + +<p><b>Fish dumplings, white wine sauce.</b> 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.</p> + +<p><b>Timbale of bass.</b> 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.</p> +<p><span class="pagenum"><a name="Page_43" id="Page_43">43</a></span></p> + +<h3 class="p6"><a name="feb_12" id="feb_12"></a>FEBRUARY 12</h3> + +<table summary="FEBRUARY 12"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced pineapple</td><td> </td><td> </td> +<td>Eggs à la tripe</td></tr> +<tr><td> </td><td colspan="2">Broiled lamb kidneys with bacon</td><td> </td><td> </td> +<td>Kingfish sauté meunière</td></tr> +<tr><td> </td><td colspan="2">Lyonnaise potatoes</td><td> </td><td> </td> +<td>Cucumber salad</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Chicken sauté, Parisienne</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>French peas</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Corn meal pudding</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Minestra</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of barbel, régence</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tournedos Beresford</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes château</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked Alaska</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs à la tripe.</b> 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.</p> + +<p><b>Chicken sauté, Parisienne (1).</b> Joint a young chicken and sauté in pan +with two ounces of butter. Season with salt and pepper, and when done add +two cups of tomato sauce and one dozen sliced canned French mushrooms. +Cook for two minutes in the sauce, dress the chicken on platter, pour the +sauce over it, and garnish with macaroni in cream.</p> + +<p><b>(2)</b> Joint the chicken and put in sauté pan with two ounces of butter, +and season with salt and pepper. When nearly done, add two chopped +shallots and heat them through, only. Add one cup of sauce Madère, the +juice of one lemon, and some chopped parsley. Serve with Parisian potatoes.</p> + +<p><b>Sago pudding.</b> 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.</p> + +<p>Corn meal, rice, tapioca and farina puddings are made in the same manner +as sago pudding.</p> + +<p><b>Sago pudding, family style.</b> 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.</p> + +<p>Rice, corn meal, tapioca, farina or vermicelli puddings, family style, are +made in the same manner as sago pudding, family style.</p> +<p><span class="pagenum"><a name="Page_44" id="Page_44">44</a></span></p> + +<h3 class="p6"><a name="feb_13" id="feb_13"></a>FEBRUARY 13</h3> + +<table summary="FEBRUARY 13"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Eggs Troubadour</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Haricot of mutton</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2">Cocoa with whipped cream</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Voisin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Smoked goosebreast</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Choisy</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads Eugénie</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of lamb, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Julienne potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery mayonnaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Curaçao jelly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Troubadour.</b> Spread four pieces of toast with purée de foie gras +(goose liver pâté), put a poached egg on top of each, and cover with sauce +Périgord.</p> + +<p><b>Haricot of mutton (stew).</b> Cut five pounds of lean shoulder of mutton +in pieces two inches square. Put in roasting pan with a little butter or fat, +season with salt and pepper, and roast in oven until nice and brown. Add +four spoonsful of flour and roast again until the flour is brown. Then put +in a casserole and cover with boiling water, add a bouquet garni, six French +carrots, six turnips cut in small pieces, season with salt and pepper, and boil +for one hour. Remove the bouquet garni, and add one pint of purée of +tomatoes, or a can of tomatoes strained through a fine sieve, and boil again, +with the pot covered, until done. Before serving add some boiled string +beans and chopped parsley. A little Worcestershire sauce may be added if +desired.</p> + +<p><b>French pastry.</b> This is a term used in hotels and restaurants for a platter +of mixed individual fancy cakes, such as éclairs, fruit tartelettes, moka cake, +Napoleons, apple turnovers, Pont Neuf cakes, jalousie, cream puffs, etc.</p> + +<p><b>Potage Voisin.</b> Half purée of peas and half purée Crécy. Before serving +add a handful of boiled rice.</p> + +<p><b>Smoked goosebreast</b> (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.</p> + +<p><b>Fillet of sole, Choisy.</b> 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.</p> + +<p><b>Green coloring</b> (Vert d'épinards). Mash in mortar a peck of well-washed +spinach. When very fine strain through a piece of cheesecloth, put in a +bowl, set in hot water (bain-marie), and boil until set. When cold it will +be a firm green mass, and may be used for coloring sauces, soups, etc.</p> + +<p><b>Green Hollandaise sauce.</b> Mix one pint of Hollandaise sauce with one +spoonful of green coloring (Vert d'épinards).</p> +<p><span class="pagenum"><a name="Page_45" id="Page_45">45</a></span></p> + +<h3 class="p6"><a name="feb_14" id="feb_14"></a>FEBRUARY 14</h3> + +<table summary="FEBRUARY 14"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed rhubarb</td><td> </td><td> </td> +<td>Smoked eels</td></tr> +<tr><td> </td><td colspan="2">Plain omelet</td><td> </td><td> </td> +<td>Pumpernickel with sweet butter</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Roast loin of pork with sauerkraut</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Plain boiled potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>German huckleberry pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lynn Haven oysters</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of cauliflower</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pickles</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled Spanish mackerel, sauce fleurette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken sauté, Portugaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of lettuce, French dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Diplomate pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Smoked eels.</b> Imported German canned eels. Serve on napkin with +quartered lemons and parsley in branches.</p> + +<p><b>Sauerkraut, Alsatian style.</b> 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.</p> + +<p><b>Sauerkraut, German style.</b> 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.</p> + +<p><b>Sauerkraut, Hungarian style.</b> 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.</p> + +<p><b>Special notice for sauerkraut.</b> 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.</p> + +<p>Other meats may be cooked in the sauerkraut, as beef and pork together, +lamb and pork, beef and lamb, or pheasant or other game.</p> +<p><span class="pagenum"><a name="Page_46" id="Page_46">46</a></span></p> + +<h3 class="p6"><a name="feb_15" id="feb_15"></a>FEBRUARY 15</h3> + +<table summary="FEBRUARY 15"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Eggs Bagration</td></tr> +<tr><td> </td><td colspan="2">Baked beans, Boston style</td><td> </td><td> </td> +<td>Chicken hash on toast</td></tr> +<tr><td> </td><td colspan="2">Boston brown bread</td><td> </td><td> </td> +<td>Chocolate éclairs</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hors d'oeuvres variés</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mock turtle soup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Aiguillettes of sole, hotelière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads braisé, Clamart</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast partridge, bread sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Jets de houblons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Soufflée potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endives salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Bagration.</b> 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.</p> + +<p><b>Chicken hash on toast.</b> 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.</p> + +<p><b>Aiguillettes of sole, hotelière.</b> Put aiguillettes of sole (long fillets) in +a buttered pan, season with salt and pepper, cover with a glass of white wine, +and cook for ten minutes. Then put the sole on a platter, and reduce the +wine until nearly dry. Then add a pint of Béarnaise sauce and pour over +the fish.</p> + +<p><b>Mock turtle soup.</b> 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.</p> + +<p><b>Roast partridge.</b> 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 +<span class="pagenum"><a name="Page_47" id="Page_47">47</a></span> +not become dry. It will require about thirty minutes to cook. Serve with +lemon and watercress, and bread sauce separate.</p> + +<p><b>Bread sauce, for game.</b> 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.</p> + +<p><b>Bread crumbs, for game.</b> 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.</p> +<p><span class="pagenum"><a name="Page_48" id="Page_48">48</a></span></p> + +<h3 class="p6"><a name="feb_16" id="feb_16"></a>FEBRUARY 16</h3> + +<table summary="FEBRUARY 16"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Hominy with cream</td><td> </td><td> </td> +<td>Crab salad</td></tr> +<tr><td> </td><td colspan="2">Plain scrambled eggs</td><td> </td><td> </td> +<td>Mutton chops, Robinson</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>String beans</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Napoleon cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pea soup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled shad, maître d'hôtel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hot asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Watercress salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peach Mona Lisa</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Crab salad.</b> 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.</p> + +<p><b>Mutton chops, Robinson.</b> Broil four mutton chops and season well. +Cut in four a half dozen chicken livers, season with salt and pepper and fry +in butter. Cut up a small can of mushrooms, put in a casserole with the +livers, and cover with a cup of sauce Madère. Cook together and pour over +the chops.</p> + +<p><b>Watercress salad</b> (1). Clean and wash the watercress well, and season +with salt and vinegar.</p> + +<p>(2) Use French dressing with a very little oil. Watercress does not +require much oil.</p> + +<p><b>Peach Mona Lisa.</b> 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 <a href="#Page_85">raspberry sauce</a>), 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.</p> + +<p><b>Napoleon cake.</b> 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.</p> +<p><span class="pagenum"><a name="Page_49" id="Page_49">49</a></span></p> + +<h3 class="p6"><a name="feb_17" id="feb_17"></a>FEBRUARY 17</h3> + +<table summary="FEBRUARY 17"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit marmalade</td><td> </td><td> </td> +<td>Eggs Benedict</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Tripe sauté, Lyonnaise</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Potatoes hashed in cream</td></tr> +<tr><td> </td><td colspan="2">Ceylon tea</td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr><tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Rachel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sardines Olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled sheepshead, cream sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of mutton, currant jelly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked Hubbard squash</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">German fried potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery Mayonnaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Plum pudding, hard and brandy sauces</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Tripe sauté, Lyonnaise.</b> 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.</p> + +<p><b>Consommé Rachel</b> (1). Plain consommé garnished with asparagus tips.</p> + +<p>(2) Plain consommé garnished with chicken dumplings and small peas.</p> + +<p><b>Boiled sheepshead, cream sauce.</b> 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.</p> + +<p><b>Plum pudding.</b> 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.</p> + +<p><b>Brandy sauce.</b> 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.</p> + +<p><b>Hard sauce.</b> 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.</p> +<p><span class="pagenum"><a name="Page_50" id="Page_50">50</a></span></p> + +<h3 class="p6"><a name="feb_18" id="feb_18"></a>FEBRUARY 18</h3> + +<table summary="FEBRUARY 18"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Waffles</td><td> </td><td> </td> +<td>Grapefruit and oranges en suprême</td></tr> +<tr><td> </td><td colspan="2">Honey in comb</td><td> </td><td> </td> +<td>Chicken broth in cups</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Olives</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Small sirloin steak, Bordelaise</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Potato croquettes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lettuce and tomato salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Westmoreland</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Oysters à l'ancienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken pot pie, home style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Combination salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Moka cake</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Grapefruit and oranges en suprême.</b> Sliced oranges and grapefruit in +equal parts, add a little sugar and maraschino, and serve in suprême glasses. +Tie a ribbon around the glass, with a nice bow.</p> + +<p><b>Potage Westmoreland.</b> Equal parts of mock turtle soup, thick consommé +tapioca, and thick consommé brunoise. Before serving add a glass of dry +sherry wine.</p> + +<p><b>Oysters à l'ancienne.</b> 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.</p> + +<p><b>Chicken pot pie, home style.</b> 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.</p> + +<p><b>Moka cake.</b> 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.</p> +<p><span class="pagenum"><a name="Page_51" id="Page_51">51</a></span></p> + +<h3 class="p6"><a name="feb_19" id="feb_19"></a>FEBRUARY 19</h3> + +<table summary="FEBRUARY 19"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Canapé of raw meat</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with chives</td><td> </td><td> </td> +<td>Radishes</td></tr> +<tr><td> </td><td colspan="2">Toasted muffins</td><td> </td><td> </td> +<td>Broiled shad, maître d'hôtel</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Potatoes au gratin</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cauliflower mayonnaise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Pont l'Évêque cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of Lima beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Frogs' legs, Jerusalem</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast squab chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Individual artichokes, au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Julienne potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endives salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Canapé of raw meat.</b> 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.</p> + +<p><b>Broiled shad, maître d'hôtel.</b> Split a shad, season with salt and pepper, +sprinkle with oil, and broil on both sides. Dish up on a platter, cover with +maître d'hôtel sauce, and garnish with quartered lemons and parsley.</p> + +<p><b>Cream of Lima beans.</b> 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.</p> + +<p><b>Frogs' legs, Jerusalem.</b> Put in a sauté pan one soupspoonful of chopped +celery, three chopped shallots, and three ounces of butter, and simmer for +about five minutes. Then add one dozen cut up frogs' legs, season with salt +and pepper, and simmer for five minutes. Then add one cup of cream, or one +cup of cream sauce, and boil for ten minutes. Serve in chafing dish.</p> + +<p><b>Artichokes au gratin.</b> 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.</p> +<p><span class="pagenum"><a name="Page_52" id="Page_52">52</a></span></p> + +<h3 class="p6"><a name="feb_20" id="feb_20"></a>FEBRUARY 20</h3> + +<table summary="FEBRUARY 20"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal</td><td> </td><td> </td> +<td>Poached eggs, Rothschild</td></tr> +<tr><td> </td><td colspan="2">Boiled salt mackerel</td><td> </td><td> </td> +<td>Fried chicken, Maryland</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Field salad</td></tr> +<tr><td> </td><td colspan="2">Rolls Coffee</td><td> </td><td> </td> +<td>Roquefort cheese, crackers Coffee</td></tr> + +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage de santé</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salmon, Chambord</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Leg of mutton, à la Busse</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Spinach with cream Parisian potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sliced tomatoes, mayonnaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Anise seed cake</td></tr></table> + +<p><b>Poached eggs, Rothschild.</b> Put a spoonful of purée of game on a plate, a +poached egg on top, and cover with sauce Périgueux.</p> + +<p><b>Purée of game.</b> 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.</p> + +<p><b>Salmon, Chambord.</b> Put in a buttered shallow sauce pan two slices of +salmon, season with salt and pepper, add half a glass of red wine, and half a +glass of stock, bouillon, fish stock or water, cover with buttered paper, and +put in the oven and cook until done. With its broth make a sauce Génoise, +and add to it one dozen small French mushrooms, one dozen parboiled clams, +and one sliced truffle. Pour the sauce over the fish, and garnish with plain-boiled +small écrevisses (crayfish).</p> + +<p><b>Leg of mutton, à la Busse.</b> Roast a leg of mutton, serve with its own +gravy, and garnish with fresh mushrooms sauté in butter, and onions glacés.</p> + +<p><b>Fresh mushrooms sauté in butter.</b> Clean and wash one pound of fresh +mushrooms and dry in a towel. Put in a sauté pan on the range, two ounces of +butter; when hot add the mushrooms, season with salt and pepper, and sauté +slowly for about ten minutes. Serve on toast with their own gravy, or use as +a garnish for entrées, stews, etc.</p> + +<p><b>Onions glacés.</b> Peel one dozen small white onions and put in one quart +of cold water with a spoonful of salt. Put on fire, boil for about five minutes, +drain off water, and put the onions in a shallow sauté pan with one ounce of +butter. Put in oven and roast until brown. Then add one spoonful of meat +extract, let them glacé in this for a few minutes, and then serve. If preferred +the onions may be glacéd by sprinkling with powdered sugar, and omitting +the meat extract. Or take one pint of strong beef consommé and reduce one-half, +then add at the same time as the onions, and they will glacé while +reducing.</p> + +<p><b>Anise seed cake.</b> 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.</p> + +<p><b>Spinach in cream.</b> 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.</p> +<p><span class="pagenum"><a name="Page_53" id="Page_53">53</a></span></p> + +<h3 class="p6"><a name="feb_21" id="feb_21"></a>FEBRUARY 21</h3> + +<table summary="FEBRUARY 21"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Fillet of herring, mariné</td></tr> +<tr><td> </td><td colspan="2">Plain omelet</td><td> </td><td> </td> +<td>Potato salad</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Minced tenderloin, à l'estragon</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Mashed potatoes au gratin</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>American cheese, crackers Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Florentine Ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Bercy</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads braisé, with peas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast squab, au jus Gauffrette potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold asparagus, mustard sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coupe Lyonnaise Assorted cakes Coffee</td></tr></table> + +<p><b>Fillet of herring, mariné.</b> 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.</p> + +<p><b>Minced tenderloin of beef, à l'estragon.</b> 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.</p> + +<p><b>Consommé Florentine.</b> In consommé put some plain boiled spinach cut +in small pieces, also thin pancake cut same way. Serve grated cheese separate.</p> + +<p><b>Fillet of sole, Bercy.</b> Put in a buttered flat sauté pan three finely-chopped +shallots, the four fillets of a sole on top of the shallots, and a little chopped +parsley and chervil on top of the fillets. Season with salt and pepper, add one-half +glass of white wine, cover with buttered paper, put on top of the stove +and bring to the boiling point. Then put in oven and finish cooking. Remove +the fillets to a platter, and put in the sauté pan one pint of white wine sauce, +cook for a few minutes, and pour over the fish. Do not strain the sauce. +Other fish besides sole may be used if desired.</p> + +<p><b>Roast squab, au jus.</b> 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.</p> + +<p><b>Waffle potatoes.</b> 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.</p> + +<p><b>Sybil and Gauffrette potatoes.</b> Same as waffle potatoes.</p> + +<p><b>Coupe Lyonnaise.</b> Fill a glass with vanilla ice cream, and put on top one +large marron glacé.</p> +<p><span class="pagenum"><a name="Page_54" id="Page_54">54</a></span></p> + +<h3 class="p6"><a name="feb_22" id="feb_22"></a>FEBRUARY 22</h3> + +<table summary="FEBRUARY 22"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange marmalade</td><td> </td><td> </td> +<td>Canapé Julia</td></tr> +<tr><td> </td><td colspan="2">Buckwheat cakes</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cheese straws</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Sand dabs, meunière</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Broiled chicken on toast</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Sybil potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Baked Hubbard squash</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Hearts of lettuce</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Meringue glacée à la vanille</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Seapuit oysters</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Clear green turtle, au Pemartin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crisp celery Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of bass, 1905</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Noisettes of lamb, Ducale</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Breast of chicken with Virginia ham</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas au beurre</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Soufflée potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Alligator pear salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Apple Moscovite</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Canapé Julia.</b> 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.</p> + +<p><b>Noisettes of lamb.</b> Noisettes are cut from the saddle of lamb, free from +fat and skin, and in the shape of a small tenderloin steak. Broil or sauté +in butter, and serve with Colbert, Béarnaise, or any other meat sauce.</p> + +<p><b>Ducale.</b> Artichoke bottoms filled with French peas, sauce Madère. Use +as a garnish for lamb, beef, sweetbreads, etc.</p> + +<p><b>Breast of chicken.</b> Cut the breast from two raw roasting chickens, remove +the skin, season with salt and pepper, roll in flour. Put two ounces of butter +in a shallow sauté pan, and fry the breasts for about fifteen minutes, or until +golden brown. Serve with Virginia ham or bacon, figs, or with sauce Colbert, +Madère, cream, etc. If Virginia ham is served take four slices and just heat +through on the broiler, or in pan with a little butter. Do not allow to become +hard or crisp.</p> + +<p><b>Alligator pear salad.</b> (1). Select ripe, soft pears, but not mushy. Cut in +half, remove the stone, fill with French dressing, and serve on cracked ice.</p> + +<p>(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.</p> + +<p><b>Apple Moscovite.</b> 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.</p> +<p><span class="pagenum"><a name="Page_55" id="Page_55">55</a></span></p> + +<h3 class="p6"><a name="feb_23" id="feb_23"></a>FEBRUARY 23</h3> + +<table summary="FEBRUARY 23"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Hors d'oeuvres variés</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Mutton chops, Daumont</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Julienne potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Swiss cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Kroumir</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Aiguillettes of sole, marinière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken, Montmorency</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes with melted butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Kirschwasser jelly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lady fingers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Mutton chops, Daumont.</b> Bread four mutton chops and fry in a flat sauté +pan. Dish up on a long platter, and garnish with artichoke bottoms filled with +cauliflower. Pour sauce Périgueux around the chops.</p> + +<p><b>Artichokes filled with cauliflower.</b> 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.</p> + +<p><b>Potage Kroumir.</b> One quart of purée of tomato soup mixed with one pint +of consommé tapioca.</p> + +<p><b>Aiguillettes of sole, marinière.</b> 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.</p> + +<p><b>Chicken sauté, Montmorency.</b> Joint a chicken, season with salt and +pepper, put three ounces of butter in a sauté pan and sauté the chicken. When +done remove the chicken to a platter, and put in the pan one cup of brown +gravy or sauce Madère, and one can of French mushrooms. Boil for a few +minutes. Then pour over the chicken. Garnish with croustades filled with +small French peas.</p> + +<p><b>Croustades.</b> 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.</p> +<p><span class="pagenum"><a name="Page_56" id="Page_56">56</a></span></p> + +<h3 class="p6"><a name="feb_24" id="feb_24"></a>FEBRUARY 24</h3> + +<table summary="FEBRUARY 24"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit with cherries</td><td> </td><td> </td> +<td>Eggs Talleyrand</td></tr> +<tr><td> </td><td colspan="2">Omelet with ham</td><td> </td><td> </td> +<td>Oysters à la Hyde</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of frogs' legs</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Scallops, Newburg</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast Easter kid, mint sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads sauté, with green peas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endives salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Talleyrand.</b> Trim the bottoms of four fresh artichokes and put a +little terrine de foie gras in each, and keep hot. Put a poached egg on top of +each and cover with sauce Périgueux.</p> + +<p><b>Cream of frogs' legs.</b> Take the backs and front legs of two dozen frogs, +reserving the hind legs for an entrée. Put in vessel with two quarts of bouillon +or chicken broth, and boil for thirty minutes. Then take one-half pound of +rice flour and mix with one pint of cream. Let it run into the boiling soup, +and cook for ten minutes. Strain through a fine colander, put back in the +vessel, season with salt and a little Cayenne pepper, and add three ounces of +sweet butter. Stir the soup so the butter will melt slowly. Serve croûtons +soufflés separate.</p> + +<p><b>Scallops, Newburg.</b> Put one pint of scallops in a sauté pan with one ounce +of butter, season with salt and pepper, and sauté for about three minutes over +a hot fire; then drain off and add one pint of sauce Newburg. Do not cook +further, and serve in chafing dish.</p> + +<p><b>Roast Easter kid.</b> Kid when young is a delicious morsel. Prepare in the +same manner as lamb for roasting.</p> + +<p><b>Sweet potatoes sauté.</b> Peel and slice two large boiled sweet potatoes. +Put three ounces of butter in a sauté pan, when hot add the potatoes and +sauté until nice and brown. Season with salt and pepper.</p> +<p><span class="pagenum"><a name="Page_57" id="Page_57">57</a></span></p> + +<h3 class="p6"><a name="feb_25" id="feb_25"></a>FEBRUARY 25</h3> + +<table summary="FEBRUARY 25"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Waffles</td><td> </td><td> </td> +<td>Poached eggs, Martha</td></tr> +<tr><td> </td><td colspan="2">Honey</td><td> </td><td> </td> +<td>Hungarian beef goulash</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Noodles, Polonaise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Savarin Chantilly</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Colbert</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled Alaska candlefish</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads, Théodora</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast ribs of beef, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Saratoga potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery Victor</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fruit cake</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Poached eggs, Martha.</b> 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.</p> + +<p><b>Noodles, Polonaise.</b> 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.</p> + +<p><b>Consommé Colbert.</b> Equal parts of carrots, turnips, peas, string beans, +cauliflower, and flageolet beans. Cut the carrots and turnips in small squares. +Boil the cauliflower and cut off the small flowers. Then put all in hot consommé, +with one poached egg to each person. Add a little chopped chervil +before serving.</p> + +<p><b>Broiled Alaska candlefish.</b> 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.</p> + +<p><b>Sweetbreads, Théodora.</b> Split four large sweetbreads, fill with chicken +forcemeat, and braise them. Serve with sauce Madère, and garnish with +stuffed fresh mushrooms.</p> + +<p><b>Fruit cake (white).</b> One pound each of butter, sugar and flour, one-half +teaspoonful of baking powder, ten eggs, one-quarter pound of currant sultana +raisins, one pony of rum, and one-quarter pound of chopped glacé fruits. +Work the butter and the sugar together until creamy, then add the eggs two +by two, and work well, then add the rum, and finally the flour, baking powder +and fruit. Mix lightly, and bake in a buttered pan lined with paper.</p> +<p><span class="pagenum"><a name="Page_58" id="Page_58">58</a></span></p> + +<h3 class="p6"><a name="feb_26" id="feb_26"></a>FEBRUARY 26</h3> + +<table summary="FEBRUARY 26"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Eggs à la Colonel</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>English lamb chops, Tavern</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Pont l'évêque cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of rice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rock cod, en court bouillon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes nature</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Squab chicken sauté, Sutro</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Olivette potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endives salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Orange soufflé, St. Francis</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs à la Colonel.</b> Cut two tomatoes in half, squeeze out the juice, bread +them, and fry. Put a poached egg on top of each piece, and cover with sauce +Madère with fresh mushrooms.</p> + +<p><b>English lamb chops, Tavern.</b> Broil an English lamb chop until nearly +done, then put in an earthern casserole, with some sauté potatoes on one side +and some stewed lamb kidneys on the other. Put in the oven for a minute or +two, and serve with chopped parsley on top.</p> + +<p><b>English mutton chop, Tavern.</b> Same as English lamb chop, Tavern.</p> + +<p><b>Rock cod, en court bouillon.</b> 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.</p> + +<p><b>Squab chicken sauté, Sutro.</b> Cut two squab chickens in six pieces each. +Two legs, two wings, and the breast and carcass split. Season with salt and +pepper, and sauté in pan with two ounces of butter. Prepare as follows: Two +fresh artichoke bottoms boiled and cut in four; one-half pound of fresh mushrooms +sauté in butter; one can of cèpes sauté in butter; the livers of the +chickens whole, and one parboiled sweetbread sliced and sauté in butter. Mix +all together with the chicken, season well, and add some chopped parsley and +chives.</p> + +<p><b>Orange Soufflé, St. Francis.</b> 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.</p> +<p><span class="pagenum"><a name="Page_59" id="Page_59">59</a></span></p> + +<h3 class="p6"><a name="feb_27" id="feb_27"></a>FEBRUARY 27</h3> + +<table summary="FEBRUARY 27"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange marmalade</td><td> </td><td> </td> +<td>Omelet with Virginia ham and peppers</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Calf's head, vinaigrette</td></tr> +<tr><td> </td><td colspan="2">Corn muffins</td><td> </td><td> </td> +<td>Baked potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Apricot layer cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Strained gumbo soup, in cups</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Barracouda, maître d'hôtel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stuffed capon, Bruxelloise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Champs Élysées potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of romaine, Roquefort dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chocolate parfait</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lady fingers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Omelet with Virginia ham and peppers.</b> 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.</p> + +<p><b>Calf's head, vinaigrette.</b> 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.</p> + +<p><b>Strained gumbo soup, in cups.</b> Make a chicken okra soup, strain through +cheese cloth, and serve in cups.</p> + +<p><b>Stuffed capon, Bruxelloise.</b> 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.</p> + +<p><b>Layer cake.</b> 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.</p> + +<p><b>French layer cake.</b> The same as above with the exception that it is baked +in one thick cake and then cut into layers.</p> + +<p><b>Chocolate layer cake.</b> Use three or four layers, filling between with +chocolate cream. Glacé with chocolate frosting, and decorate the top with +glacé fruits. See <a href="#Page_352">pastry cream</a> for directions for filling.</p> + +<p><b>Apricot layer cake.</b> Same as chocolate layer cake, but fill with apricot +marmalade, glacé the top with vanilla frosting, and decorate with glacé fruit.</p> +<p><span class="pagenum"><a name="Page_60" id="Page_60">60</a></span></p> + +<h3 class="p6"><a name="feb_28" id="feb_28"></a>FEBRUARY 28</h3> + +<table summary="FEBRUARY 28"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Shredded wheat with cream</td><td> </td><td> </td> +<td>Eggs à la Reine</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Tripe à la mode de Caën</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>Camembert cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé d'Orleans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Victoria</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Leg of mutton, Réforme</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Carrots, Vichy</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peach Melba</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Poached eggs, à la Reine.</b> Spread some purée de foie gras on a piece of +toast. Put a poached egg on top, cover with cream sauce, and sprinkle with +finely chopped truffles. After the truffles have been chopped put in a napkin +and squeeze out the juice, and then chop again. They will then be dry, and +easy to sprinkle.</p> + +<p><b>Fillet of sole, Victoria.</b> Put four fillets in a buttered sauté pan, season +with salt and pepper, add one-half glass of white wine. When done put on +platter and pour a lobster sauce over the fish, with lobster and truffles cut in +small squares, in it.</p> + +<p><b>Leg of mutton, Réforme.</b> 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.</p> + +<p><b>Sauce poivrade.</b> Crush one-half cup of black pepper berries and put in +vessel with one dozen chopped shallots, a little parsley, and one pint of white +wine vinegar. Boil and reduce until nearly dry, then add one quart of brown +sauce, or sauce Madère, and boil for five minutes, then strain, and stir in three +ounces of sweet butter slowly.</p> + +<p><b>Tripe à la mode de Caën.</b> Parboil eight pounds of raw tripe and four ox +feet. Cut both the tripe and the feet in pieces two inches square. Chop one +pound of raw beef suet and four large onions very fine. Put in an earthen pot +half of the suet and onions, then half of the tripe and feet, then the remainder +of the suet and onions, followed by the rest of the tripe and feet. Season with +salt and pepper, add one bouquet garni, one-half pint of brandy, one pint of +white wine, and fill the remainder of the space in the pot with water. Put a +cover on the pot and seal with any kind of paste or dough, so that no air or +steam can escape. Then put the pot in a moderate oven and leave for about +eight hours; then take out of oven, take off the cover, and remove the bouquet +garni. If there should be too much fat on top a little may be taken off. Ordinarily +there will not be too much. Season to taste with salt and pepper, add +one-half pint of dry apple cider and one glass of brandy, and boil for two +minutes. Serve hot. The proper way to serve tripe à la mode de Caën is in +small individual earthen pots, on a large plate, with red-hot ashes under the pot.</p> +<p><span class="pagenum"><a name="Page_61" id="Page_61">61</a></span></p> + +<h3 class="p6"><a name="mar_1" id="mar_1"></a>MARCH 1</h3> + +<table summary="MARCH 1"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Strawberries with cream</td><td> </td><td> </td> +<td>Grapefruit en suprême</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Cheese straws</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Sweet-and-sour beef tongue</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>String beans</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Chocolate éclairs Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Oysters on half shell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Onion soup au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Kingfish sauté, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Succotash</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Corn meal pudding Coffee</td></tr></table> + +<p><b>Sweet-and-sour sauce.</b> 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.</p> + +<p><b>Sweet-and-sour beef tongue.</b> 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.</p> + +<p><b>Omelette Suzanne.</b> 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.</p> + +<p><b>Cheese straws.</b> 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.</p> + +<p><b>Onion soup, au gratin.</b> Slice three onions very fine, put in a casserole with +three ounces of butter, put on the cover, and simmer until of a golden color. +Then add one quart of consommé, stock or any good broth (consommé preferred), +season well, and boil for five minutes. Slice three rolls very thin and +put in oven and allow to remain until brown and dry, like toast. Put the soup +in an earthen casserole, float the slices of rolls on top, spread a cup of grated +cheese over the bread, put in a hot oven and cook until brown on top. Serve +very hot.</p> + +<p><b>Potato cakes.</b> 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.</p> +<p><span class="pagenum"><a name="Page_62" id="Page_62">62</a></span></p> + +<h3 class="p6"><a name="mar_2" id="mar_2"></a>MARCH 2</h3> + +<table summary="MARCH 2"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Eggs Bordelaise</td></tr> +<tr><td> </td><td colspan="2">Broiled finnan haddie</td><td> </td><td> </td> +<td>Lamb chops, Victor Hugo</td></tr> +<tr><td> </td><td colspan="2">Lyonnaise potatoes</td><td> </td><td> </td> +<td>Julienne potatoes</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Stewed tomatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Brie cheese, crackers Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of lettuce Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Scallops, Mornay</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Croustades financière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of mutton, currant jelly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold asparagus, mustard sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fruit salad, au marasquin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lady fingers Coffee</td></tr></table> + +<p><b>Eggs Bordelaise.</b> Fry the eggs in oil, put on toast, cover with Bordelaise +sauce, and lay two slices of truffle on each egg.</p> + +<p><b>Lamb chops, Victor Hugo.</b> Broil or sauté six lamb chops on one side +only, and allow to become cold. Grate two horseradish roots and put in a +sauce pot with two ounces of butter, and simmer. Then add one cup of thick +cream sauce, and bring to a boil; season well and bind with the yolks of two +eggs. When this stuffing is cold put on top of the chops, make smooth with +a knife, sprinkle with a little grated Parmesan cheese mixed with bread +crumbs, put small bits of butter on each chop, place on a buttered pan, and +put in a hot oven, so they will cook from the bottom. Cook until the tops are +nice and brown, and serve on a platter with brown gravy, and two slices of +truffle on each.</p> + +<p><b>Cream of lettuce.</b> 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.</p> + +<p><b>Scallops, Mornay.</b> Put one pint of scallops in a sauté pan with an ounce +of butter, season with salt and pepper, and heat through. Then remove the +juice and add one cup of thick cream sauce, mix well, put in a deep dish, +sprinkle with grated Parmesan or Swiss cheese, put small bits of butter on +top, and bake in hot oven until brown.</p> + +<p><b>Croustades financière.</b> Make a financière, but cut a little smaller than +for garniture. Fill the croustades, and serve on napkin with parsley in +branches.</p> + +<p><b>Financière (garniture).</b> Cut two parboiled sweetbreads in slices, and +sauté in butter; add one-half can of French mushrooms, or one-quarter pound +of fresh mushrooms cut in two and sautéed, rooster combs and kidneys, sliced +truffles, small chicken dumplings, and a few green olives with the stones +removed. Put all in a casserole, season well, add a pint of good Madeira sauce, +and serve hot. This garnish may be used for filling croustades, vol au vents, +small patties, or as an entrée.</p> +<p><span class="pagenum"><a name="Page_63" id="Page_63">63</a></span></p> + +<h3 class="p6"><a name="mar_3" id="mar_3"></a>MARCH 3</h3> + +<table summary="MARCH 3"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Griddle cakes with maple syrup</td><td> </td><td> </td> +<td>Poached eggs, Monnet Sully</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Imported Frankfort sausages</td></tr> +<tr><td> </td><td colspan="2">Oolong tea</td><td> </td><td> </td> +<td>Sauerkraut</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Boiled potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Limberger cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> + +<tr><td colspan="2">DINNER</td> +<td colspan="4"> </td> +</tr> +<tr><td> </td><td colspan="2">Toke Point oysters</td> +</tr> +<tr><td> </td><td colspan="2">Pannade soup</td> +<td> </td> +<td colspan="2">SUPPER</td> +<td> </td> +</tr> +<tr><td> </td><td colspan="2">Boiled sea bass, Hollandaise</td> +<td colspan="2"> </td> +<td>Golden buck</td></tr> +<tr><td> </td><td colspan="2">Potatoes nature</td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Chicken sauté, Salonika</td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Peas au cerfeuil</td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Chiffonnade salad</td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Biscuit glacé</td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Assorted cakes</td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Coffee</td></tr> +</table> + +<p><b>Poached eggs, Monnet Sully.</b> Place a poached egg on a canapé of chicken +and pour Béarnaise sauce over it.</p> + +<p><b>Canapé of chicken.</b> 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.</p> + +<p><b>Pannade soup.</b> 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.</p> + +<p><b>Peas au cerfeuil.</b> 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.</p> + +<p><b>Boiled sea bass, Hollandaise.</b> 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.</p> + +<p><b>Fried artichokes.</b> 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.</p> + +<p><b>Chicken sauté, Salonika.</b> Joint a chicken and season with salt and pepper. +Put two spoonfuls of olive oil in a sauté pan, and when very hot add the +chicken. Sauté until nice and brown, then add one chopped shallot. When +the shallot is hot pour off the oil, add one cup of brown gravy, and simmer +for five minutes. Dish up on a flat platter, pour the sauce over it, sprinkle +with chopped parsley, and garnish both ends of the platter with fried artichokes.</p> + +<p><b>Golden buck.</b> A Welsh rabbit with a poached egg on top.</p> +<p><span class="pagenum"><a name="Page_64" id="Page_64">64</a></span></p> + +<h3 class="p6"><a name="mar_4" id="mar_4"></a>MARCH 4</h3> + +<table summary="MARCH 4"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced pineapple</td><td> </td><td> </td> +<td>Mussels marinière</td></tr> +<tr><td> </td><td colspan="2">Bacon and eggs</td><td> </td><td> </td> +<td>Reindeer chop, port wine sauce</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Sweet potatoes, sauté</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Lettuce braisé</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Waldorf salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td colspan="2">DINNER</td> +<td colspan="4"> </td> +</tr> +<tr><td> </td><td colspan="2">California oyster cocktail</td></tr> +<tr><td> </td><td colspan="2">Ox tail soup, English style</td> +<td> </td> +<td colspan="2">SUPPER</td> +<td> </td> +</tr> +<tr><td> </td><td colspan="2">Frogs' legs, Jerusalem</td> +<td colspan="2"> </td> +<td>Hangtown fry</td></tr> +<tr><td> </td><td colspan="3">Filet mignon, Bayard</td> +<td> </td></tr> +<tr><td> </td><td colspan="3">Flageolet beans</td> +<td> </td></tr> +<tr><td> </td><td colspan="3">Sybil potatoes</td> +<td> </td></tr> +<tr><td> </td><td colspan="3">Hearts of lettuce</td> +<td> </td></tr> +<tr><td> </td><td colspan="3">Raspberry water ice</td> +<td> </td></tr> +<tr><td> </td><td colspan="3">Assorted cakes</td> +<td> </td></tr> +<tr><td> </td><td colspan="3">Coffee</td> +<td> </td></tr></table> + +<p><b>Sauce marinière.</b> 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.</p> + +<p><b>Sauce Allemande.</b> 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.</p> + +<p><b>Mussels, marinière.</b> Wash the mussels well to free them from all sand. +Put in casserole with one-half glass of white wine and one cup of water, bring +to the boiling point, then add six chopped shallots, and boil until the mussels +are open. Remove the mussels to another vessel, strain the broth, and reduce. +Then add one pint of sauce marinière, and pour over the mussels. The mussels +may be served with the entire shells attached; on the half shell, or removed +from the shells altogether, after they have been boiled.</p> + +<p><b>Reindeer chop.</b> Reindeer should be hung up for at least two weeks +before being cooked, otherwise it will be very tough. The meat is very good, +and easily prepared. Salt and pepper the chops, roll in olive oil, and broil; +or fry in frying pan, in the same manner as any other kind of chop or steak. +Serve with maître d'hôtel, or some fancy meat sauce.</p> + +<p><b>Port wine sauce.</b> Take the brown gravy from a roast, or use any kind +of brown sauce, or sauce Madère; add one glass of port wine and boil for two +minutes. This sauce is excellent with game. If a sweeter sauce is desired +one-half cup of hot currant jelly may be added.</p> + +<p><b>Filet mignon, Bayard.</b> Sauté in butter, or broil, small tenderloin steaks, +place on toast, spread with purée de foie gras, cover with sauce Madère with +sliced truffles, and garnish with small round chicken croquettes.</p> + +<p><b>Hangtown fry.</b> Mix plain scrambled eggs with one dozen small fried +California oysters.</p> +<p><span class="pagenum"><a name="Page_65" id="Page_65">65</a></span></p> + +<h3 class="p6"><a name="mar_5" id="mar_5"></a>MARCH 5</h3> + +<table summary="MARCH 5"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Pearl grits with cream</td><td> </td><td> </td> +<td>Eggs, Meyerbeer</td></tr> +<tr><td> </td><td colspan="2">Broiled smoked salmon</td><td> </td><td> </td> +<td>Paprika schnitzel with spätzel</td></tr> +<tr><td> </td><td colspan="2">Toast Melba</td><td> </td><td> </td> +<td>Gorgonzola cheese with crackers</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of bananas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of bass, Nanon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken sauté, Créole</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled rice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole and chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Nesselrode pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Pearl grits.</b> To one quart of boiling water add eight ounces of pearl +grits, season with salt, and boil for twenty minutes. Serve cream separate.</p> + +<p><b>Eggs, Meyerbeer.</b> For each person cook two eggs on a shirred egg dish. +Have the eggs very soft. Place a broiled split lamb's kidney in the center of +each dish and cover with a little sauce Madère. Place two slices of truffle on +top. Season well.</p> + +<p><b>Broiled smoked salmon.</b> Slice the salmon about one-half inch thick, roll +in olive oil, and broil. When done put on platter, cover with maître d'hôtel +sauce, and garnish with quartered lemons and parsley.</p> + +<p><b>Toast Melba.</b> Cut some white bread in very thin slices, trim, put on a pan +and bake in the oven until brown.</p> + +<p><b>Paprika schnitzel.</b> Cut four slices from a leg of veal. The slices should +be about one-half inch thick, two and one-half inches wide and six inches +long. Season them with salt and paprika. Melt three ounces of butter in a +sauté pan, when hot put the slices of meat in the pan and sauté for about five +minutes. Then add one cup of very thick cream, a little more salt, one teaspoonful +of paprika, and simmer for five minutes. If the sauce should be +too thin add one spoonful of cream sauce and simmer for a few minutes.</p> + +<p><b>Nesselrode pudding.</b> Beat over the fire the yolks of eight eggs, one-half +pound of sugar, and one pony of good rum, until light and creamy. Then +remove from the fire and continue beating until cold. Then add one quart +of whipped cream and one-half pound of broken marrons glacés. Mix well, +and put in one large, or in individual moulds, pack in ice and salt, and leave +until hard. It will require about two hours to freeze. To serve, remove +from mould, decorate the top with a marron glacé, and pour maraschino sauce +around the bottom of the pudding.</p> + +<p><b>Spätzel.</b> These are small flour dumplings, but made harder than the +usual dumpling. Mix well one cup of flour, one whole egg and the yolk of an +egg, one-third of a cup of milk, a little salt and pepper, and a very little grated +nutmeg. Form in small bits and drop into boiling salted water and boil for +about five minutes, then pour off the water. In a frying pan put two ounces of +butter and cook until brown, then pour over the spätzel and mix.</p> + +<p><b>Cream of bananas.</b> Make a cream of chicken soup, heat six bananas in it, +and strain through a fine sieve.</p> +<p><span class="pagenum"><a name="Page_66" id="Page_66">66</a></span></p> + +<h3 class="p6"><a name="mar_6" id="mar_6"></a>MARCH 6</h3> + +<table summary="MARCH 6"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Bar le Duc jelly</td><td> </td><td> </td> +<td>Grapefruit with cherries</td></tr> +<tr><td> </td><td colspan="2">Spanish omelet</td><td> </td><td> </td> +<td>Fried tomcods, Tartar sauce</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Turkeys' livers en brochette</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>Flageolet beans</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé royal</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Soft clams, bâtelière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast turkey, cranberry sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweet potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mince pie</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">American cheese</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Spanish omelet.</b> Make a plain omelet and pour one cup of Créole sauce +around it.</p> + +<p><b>Fried tomcods.</b> 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.</p> + +<p><b>Turkeys' livers en brochette.</b> Take three turkey livers and cut each in +four slices. Broil three slices of bacon, and cut in four pieces also. Now stick +a piece of liver on a skewer, then a piece of bacon, then another piece of liver, +then another piece of bacon, and so continue until the skewer is full. Season +with salt and pepper, roll in fresh bread crumbs, sprinkle with olive oil, and +broil. When done on all sides place on a piece of toast, put some maître +d'hôtel sauce over it, and garnish with quarters of lemon and water-cress.</p> + +<p><b>Clams bâtelière.</b> Separate the bellies from one dozen soft clams and put +them back in their half shells. Season with salt and pepper, cover with maître +d'hôtel sauce, put a thin slice of salt pork over the top, and place in oven and +bake. Garnish with quartered lemon and parsley.</p> + +<p><b>Roast turkey.</b> Season the turkey well, fill with any kind of stuffing, and +roast in the same manner as roast turkey stuffed with chestnuts.</p> +<p><span class="pagenum"><a name="Page_67" id="Page_67">67</a></span></p> + +<h3 class="p6"><a name="mar_7" id="mar_7"></a>MARCH 7</h3> + +<table summary="MARCH 7"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Eggs Sarah Bernhardt</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Reindeer stew</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Camembert cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cherrystone oysters on half shell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of farina</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of turbot, Bonnefoy</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lamb chops, charcutière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Succotash</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">French fried potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Eggs Sarah Bernhardt.</b> Cut six hard-boiled eggs in two, remove the +yolks, mash them up and mix with a little salt, pepper, celery salt, one +spoonful of fresh bread crumbs, one spoonful of chopped chicken meat, and +the yolk of one raw egg. Stuff the halved whites of eggs with this, put on +a buttered dish and place in the oven for four minutes. Dress on a silver +platter, and cover with sauce Périgueux.</p> + +<p><b>Sauce Périgueux.</b> 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.</p> + +<p><b>Sauce Périgord.</b> 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.</p> + +<p><b>Reindeer stew.</b> Cut about five pounds of shoulder and breast of reindeer +in pieces two inches square. Put in sauté pan with one-quarter pound +of butter, season with salt and pepper, and sauté until nice and brown. +Then add two spoonfuls of flour and simmer until the flour is slightly brown; +add one pint of claret and one quart of boiling water, a bouquet garni, and +bring to a boil; skim, cover and let slowly cook until nearly done. Sauté +in butter twelve heads of fresh mushrooms, and parboil twelve very small +potatoes and fry in butter, add them to the stew and cook until soft. Season +well with salt and pepper.</p> + +<p><b>Cream of farina.</b> 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.</p> + +<p><b>Fillet of turbot, Bonnefoy.</b> Cut the turbot in fillets about one and one-half +inches wide and three inches long. Put in sauté pan, season with salt +and pepper, add six very finely chopped shallots, one small can of mushrooms, +or a half pound of fresh mushrooms, and one glass of claret. Cover with +buttered manilla paper, put in oven and simmer for ten minutes, then remove +the fish to a platter. Put the pan with the gravy on the fire, add one pint of +tomato sauce and boil for five minutes. Then stir in well one ounce of good +butter, and pour over the fish.</p> + +<p><b>Lamb chops, charcutière.</b> 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.</p> +<p><span class="pagenum"><a name="Page_68" id="Page_68">68</a></span></p> + +<h3 class="p6"><a name="mar_8" id="mar_8"></a>MARCH 8</h3> + +<table summary="MARCH 8"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Canapé of fresh caviar</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with bacon</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Cheese straws</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Spring lamb Irish stew</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cream puffs</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée d'Artois (soup)</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted pecans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled shad, Albert</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken à l'Estragon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes, sauce Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Omelette soufflée</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Purée d'Artois.</b> Same as purée of peas.</p> + +<p><b>Broiled shad, Albert.</b> Broiled shad with horseradish sauce.</p> + +<p><b>Chicken à l'Estragon.</b> 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.</p> + +<p><b>Omelette soufflée.</b> 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.</p> + +<p><b>Omelette soufflée en surprise.</b> Cut a piece of sponge cake into an oval +shape about one-half inch thick, three inches wide and six inches long. Put +on top of the cake one pint of vanilla ice cream that has been frozen very +hard, cover with omelette soufflée preparation, decorate in the same manner +as above, dust with powdered sugar, and bake in a very hot oven for two +minutes.</p> +<p><span class="pagenum"><a name="Page_69" id="Page_69">69</a></span></p> + +<h3 class="p6"><a name="mar_9" id="mar_9"></a>MARCH 9</h3> + +<table summary="MARCH 9"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange marmalade</td><td> </td><td> </td> +<td>Eggs Maltaise</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Calf's head, à la Française</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Plain boiled potatoes</td></tr> +<tr><td> </td><td colspan="2">Ceylon tea</td><td> </td><td> </td> +<td>Brie cheese and crackers Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of green corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Matelote of fish</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Leg of mutton, Bretonne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Field salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sand tart Coffee</td></tr></table> + +<p><b>Eggs Maltaise.</b> Fill a croustade with purée of fresh mushrooms, put a +poached egg on top, and cover with cream sauce.</p> + +<p><b>Calf's head, à la Française.</b> Boil a calf's head, with the tongue and brains, +and dish up on a china platter. Make a macédoine of vegetables as follows: +Boil in salt water a carrot and a turnip, and when cold cut up in small dices. +Add one-half pound of cold cooked string beans cut in pieces about one-half +inch long, one-quarter pound of boiled peas, and one-half can of flageolet +beans. Put this macédoine in a salad bowl, add one teaspoonful of salt, one-half +teaspoonful of fresh-ground black pepper, a little parsley and chervil, +one-half cup of white wine vinegar, and one and one-half cups of olive oil. +Mix well and pour over the calf's head.</p> + +<p><b>Cream of green corn.</b> 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.</p> + +<p><b>White beans, Bretonne.</b> Soak 3 pounds of white beans in cold water over +night. Put in a vessel with three quarts of water, a ham bone, a bouquet +garni, and a small handful of salt. Boil until soft, then remove the ham bone +and bouquet, and drain off the water. Chop three large onions very fine, put +in casserole with three ounces of butter, and simmer until cooked, then add +a teaspoonful of chopped garlic and heat through, pour in a cupful of purée +of tomatoes and some chopped parsley, add the beans, season well with +fresh-ground black pepper, and cook for ten minutes.</p> + +<p><b>Leg of mutton, Bretonne.</b> Roast leg of mutton garnished with beans +Bretonne.</p> + +<p><b>Matelote of fish.</b> Take the solid meat of any kind of fresh fish such as +bass, carp, perch, etc., and cut about four pounds in slices two inches thick. +Put in buttered pan, season with salt and pepper, add one pint of claret, one +cup of stock, fish broth, or water, and a bouquet garni. Cover, put over a +slow fire and boil for about twenty minutes, or until soft. Put the fish in a +deep dish, cover with matelote sauce, and garnish with boiled écrevisses. +To make the matelote sauce put three ounces of butter in a casserole and allow +to become hot. Then add two spoonfuls of flour, heat well, and then pour in +the strained broth from the fish, boil for ten minutes, add one spoonful of +meat extract and one teaspoonful of essence of anchovies, and strain. Peel +one dozen very small white onions, parboil then and fry in butter until soft. +Add the onions and one can of French mushrooms to the sauce, season well, +and boil.</p> + +<p><b>Sand tart (Sablé).</b> 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 +<span class="pagenum"><a name="Page_70" id="Page_70">70</a></span> +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.</p> + +<h3 class="p6"><a name="mar_10" id="mar_10"></a>MARCH 10</h3> + +<table summary="MARCH 10"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced bananas with cream</td><td> </td><td> </td> +<td>Eggs Renaissance</td></tr> +<tr><td> </td><td colspan="2">Broiled finnan haddie</td><td> </td><td> </td> +<td>Mutton chops, Signora</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Fried egg plant</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Meringued peaches Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mock turtle soup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Oysters, Victor</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Croustades Laguipierre</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast capon, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fresh asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Champs Elysées potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Eggs Renaissance.</b> 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.</p> + +<p><b>Mutton chops, Signora.</b> 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.</p> + +<p><b>Meringued peaches.</b> (Pêche meringuée.) Cook one quarter pound of rice in +one quart of milk for about one-half hour. The rice should be stiff when done. +Add one pony of cream, one ounce of butter, two ounces of sugar, and mix well. +Spread on a dish about one inch deep, and place on top some halved preserved +peaches, or some fresh peaches cooked in syrup. Make a meringue paste with +the whites of four eggs beaten stiff and a half pound of sugar. Cover the +peaches with the meringue, using a pastry bag with a fancy tube. Dust over +with powdered sugar, and bake in a rather cool oven until it becomes a little +dry and brown.</p> + +<p><b>Oysters Victor.</b> 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.</p> + +<p><b>Croustades Laguipierre.</b> Use equal parts of chickens' livers, sauté in +butter, sliced sweetbreads sauté, boiled rooster combs, sliced green olives, +sliced truffles, and French mushrooms cut in two. Stir into hot Madeira sauce, +season well, and fill the croustades.</p> +<p><span class="pagenum"><a name="Page_71" id="Page_71">71</a></span></p> + +<h3 class="p6"><a name="mar_11" id="mar_11"></a>MARCH 11</h3> + +<table summary="MARCH 11"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Hors d'oeuvres variés</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with truffles</td><td> </td><td> </td> +<td>Potato omelet</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Roquefort cheese and crackers</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Hungarian beef goulash</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Du Barry</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Turbigo</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Veal kidney roast</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Carrots in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fried cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs with truffles.</b> 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.</p> + +<p><b>Potato omelet.</b> 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.</p> + +<p><b>Consommé Du Barry.</b> Boil a cauliflower in salt water. When done cut +the tips of the flowers from the stems and add to boiling consommé.</p> + +<p><b>Fillet of sole, Turbigo.</b> Cut the fillets from a sole, and remove the skin. +Spread with fish force meat, (see <a href="#feb_11">fish dumplings</a>), fold in half, place in buttered +sauté pan, season with salt and pepper, add one-half glass of white wine, and +boil. When done remove the fish to a platter; add to the gravy in the pan +one cup of white wine sauce, boil for ten minutes, and strain. Cut the tail of +a lobster in slices, heat them and lay on top of fillets and cover with the sauce.</p> + +<p><b>Carrots in butter.</b> 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.</p> + +<p><b>Fried cream.</b> 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.</p> + +<p><b>Beef tongue, Parisian style.</b> Wash a fresh beef tongue, put in a pot, cover +with hot water, add a cup of white wine vinegar, two carrots, two onions, a +bay leaf, a few cloves, a crushed garlic clove, some thyme, the green tops of +a bunch of celery, and some salt. Simmer slowly for three hours, or until +when pricked with a fork it has the consistency of jelly. Then peel and trim. +Reduce the broth, and make a brown gravy, adding a glass of Madeira wine. +In another pan boil a dozen or so small onions. Glacé and simmer them in +plenty of butter, but do not brown, add a can of mushroom heads and quarter +<span class="pagenum"><a name="Page_72" id="Page_72">72</a></span> +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.</p> + +<h3 class="p6"><a name="mar_12" id="mar_12"></a>MARCH 12</h3> + +<table summary="MARCH 12"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed rhubarb</td><td> </td><td> </td> +<td>Grapefruit with maraschino</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Fried tomcods, Tartar</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Broiled honeycomb tripe</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Celery root, field and beet salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lyonnaise potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cherry tart Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Lamballe Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Bass, Dijonaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fonds d'artichauts, Feypell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Julienne potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sliced tomatoes, French dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cakes Coffee</td></tr></table> + +<p><b>Bass, Dijonaise.</b> 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.</p> + +<p><b>Fonds d'artichauts, Feypell.</b> (Artichoke bottoms, Feypell). Remove the +leaves, and trim the bottoms of twelve boiled artichokes. Cut six of them into +one-half inch squares. Prepare one cup of purée of fresh mushrooms and +one-half cup of grated cheese. Put in a sauté pan one ounce of fresh butter, +and when hot add the cut-up artichoke bottoms, and season with salt and +pepper. Fry until of a light golden yellow color, then add the grated cheese, +mix well, add the mushrooms purée, and boil for a minute or two. Finally +stir in the yolk of an egg, mixing quickly, and a little chopped parsley. Cover +thickly the six whole artichoke bottoms with this filling, place on a buttered +dish or pan, lay a thin slice of raw bacon about an inch and a half long on +top of each, and put in the oven and bake. Serve as a vegetable course with +Madeira or tomato sauce, or as a garnish, plain.</p> + +<p><b>Canapé St. Francis.</b> 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.</p> + +<p><b>Potatoes Ritz.</b> 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.</p> +<p><span class="pagenum"><a name="Page_73" id="Page_73">73</a></span></p> + +<h3 class="p6"><a name="mar_13" id="mar_13"></a>MARCH 13</h3> + +<table summary="MARCH 13"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit marmalade</td><td> </td><td> </td> +<td>Eggs gastronome</td></tr> +<tr><td> </td><td colspan="2">Buckwheat cakes</td><td> </td><td> </td> +<td>Calf's brains au beurre noir</td></tr> +<tr><td> </td><td colspan="2">Breakfast sausages</td><td> </td><td> </td> +<td>Persillade potatoes</td></tr> +<tr><td> </td><td colspan="2">Maple syrup</td><td> </td><td> </td> +<td>Hearts of lettuce, French dressing</td></tr> +<tr><td> </td><td colspan="2">Rolls Coffee</td><td> </td><td> </td> +<td>French pastry Coffee</td></tr> +<tr><td colspan="6"> </td></tr> +<tr><td colspan="2">DINNER</td> +<td colspan="2"> </td><td colspan="2">SUPPER</td></tr> +<tr><td> </td><td colspan="2">Toke Point Oysters, mignonette</td> +<td colspan="2"> </td> +<td>Yorkshire buck</td></tr> +<tr><td> </td><td colspan="2">Potage Mongol</td> +<td colspan="2"> </td> +<td>Coffee</td></tr> +<tr><td> </td><td colspan="4">Ripe California olives</td></tr> +<tr><td> </td><td colspan="4">Fillet of sole, Villeroi</td></tr> +<tr><td> </td><td colspan="4">Roast loin of lamb, mint sauce</td></tr> +<tr><td> </td><td colspan="4">Asparagus Polonaise Potato salad</td></tr> +<tr><td> </td><td colspan="4">Savarin aux fruits Coffee</td></tr></table> + +<p><b>Eggs gastronome.</b> 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.</p> + +<p><b>Calf's brains au beurre noir.</b> 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.</p> + +<p><b>Potatoes persillade.</b> 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.</p> + +<p><b>Fillet of sole, Villeroi.</b> 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.</p> + +<p><b>Asparagus Polonaise.</b> 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.</p> + +<p><b>Boiled fresh asparagus.</b> 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.</p> +<p><span class="pagenum"><a name="Page_74" id="Page_74">74</a></span></p> + +<h3 class="p6"><a name="mar_14" id="mar_14"></a>MARCH 14</h3> + +<table summary="MARCH 14"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked beans, Boston style</td><td> </td><td> </td> +<td>Omelet with oysters</td></tr> +<tr><td> </td><td colspan="2">Brown bread</td><td> </td><td> </td> +<td>Veal chops, sauté in butter</td></tr> +<tr><td> </td><td colspan="2">Buttermilk</td><td> </td><td> </td> +<td>Purée of salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Camembert cheese, crackers Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken okra soup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Aiguillettes of bass, Massena</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vol au vent Toulouse</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast capon, giblet sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed asparagus Château potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endives salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Parfait Napolitain</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Purée of salad.</b> (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.</p> + +<p><b>Aiguillettes of bass, Massena.</b> 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.</p> + +<p><b>Giblet sauce.</b> 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.</p> + +<p><b>Stewed asparagus.</b> 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.</p> + +<p><b>White bean soup.</b> Soak a quart of beans over night. Put in a vessel +with four quarts of water, or a mild soup stock. Add a half pound of lean +bacon, and a shinbone, if desired. Start to boil rapidly, then remove to back +of stove and cook for several hours until the beans drop to pieces. Skim from +time to time. Meanwhile chop very fine an onion, a carrot and a stalk of +celery, and simmer in butter until they take on a slightly brown color. Add +a spoonful of flour, a potato cut in small dices, and the water from the beans. +Strain the beans, and to the purée add the cooked vegetables; cut the bacon +in small pieces, and cook all together for twenty minutes. Season with salt, +pepper and chopped parsley.</p> +<p><span class="pagenum"><a name="Page_75" id="Page_75">75</a></span></p> + +<h3 class="p6"><a name="mar_15" id="mar_15"></a>MARCH 15</h3> + +<table summary="MARCH 15"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Bananas with cream</td><td> </td><td> </td> +<td>Crab salad</td></tr> +<tr><td> </td><td colspan="3">Scrambled eggs with asparagus tips</td><td> </td> +<td>Consommé in cups Cheese straws</td></tr> +<tr><td> </td><td colspan="2">Toast</td><td> </td><td> </td> +<td>Fried whitebait, rémoulade</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Lamb chops Sauté potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Escarole and chicory salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese, crackers Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pot au feu</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Loin of pork, baker's oven style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed turnips</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery root and field salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Fried whitebait.</b> Wash the whitebait well and dry on a towel or napkin. +Roll in milk, then in flour, and fry in very hot swimming lard, just enough to +make them crisp. Lay them on a napkin, sprinkle with salt, and garnish +with fried parsley and quartered lemons. Serve brown bread and butter +sandwiches and sauce Tartar or rémoulade.</p> + +<p><b>Pot au feu.</b> 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.</p> + +<p>The boiled beef may be served as an extra course, usually after the soup, +if no fish is served.</p> + +<p><b>Loin of pork, baker's oven style.</b> 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.</p> + +<p><b>Fried chicken, Vienna style.</b> Cut a chicken in six pieces; two legs, two +wings, and two pieces of breast. Season with salt and pepper, roll in flour, +then in beaten eggs, and finally in fresh bread crumbs. Put in a sauté pan +in two spoonfuls of hot butter, and fry. When done dish up on a platter, +garnish with corn fritters, and serve sauce suprême separate.</p> + +<p><b>Peas, farmer style.</b> 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.</p> +<p><span class="pagenum"><a name="Page_76" id="Page_76">76</a></span></p> + +<h3 class="p6"><a name="mar_16" id="mar_16"></a>MARCH 16</h3> + +<table summary="MARCH 16"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit</td><td> </td><td> </td> +<td>Sardines, vinaigrette</td></tr> +<tr><td> </td><td colspan="2">Fried eggs</td><td> </td><td> </td> +<td>Paprika schnitzel with spätzel</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>German apple cake</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Blue Point oysters on half shell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée paysanne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pompano sauté, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tame duckling, apple sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Young beets in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweet potatoes sauté</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Waldorf salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lemon pie</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Sardines, vinaigrette.</b> 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.</p> + +<p><b>Purée paysanne.</b> (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.</p> + +<p><b>Young beets in butter.</b> Cut some young boiled beets in thin slices, put +in sauté pan with butter, season with salt and pepper, and simmer for a few +minutes.</p> + +<p><b>Fillet of sole, Villeroi.</b> 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.</p> + +<p><b>Sponge cake.</b> 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.</p> + +<p><b>Caroline cake.</b> (Chocolate or coffee). Make a dough as for cream puffs, +and dress on a pan in drops about quarter the size as for regular cream puffs. +Bake in a moderate oven; when done make a hole in the bottom of each with +a pointed stick, and fill with pastry cream, or sweetened whipped cream. +Place on a wire grill about one-quarter inch apart, and glacé with chocolate +or coffee icing. Let the icing dry, and serve in paper cases.</p> +<p><span class="pagenum"><a name="Page_77" id="Page_77">77</a></span></p> + +<h3 class="p6"><a name="mar_17" id="mar_17"></a>MARCH 17</h3> + +<table summary="MARCH 17"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Eggs Princesse</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Chicken sauté, Hongroise</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Brie cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Camino</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of bass, Menton</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of lamb</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Château potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Princesse.</b> Put some purée of fresh mushrooms in the bottom of +small croustades, lay a poached egg on top, and cover with sauce Périgueux.</p> + +<p><b>Chicken sauté, Hongroise.</b> Joint a chicken and put in a sauté pan with +two ounces of butter, season with salt and a little paprika, simmer for five +minutes; then add a sliced onion and simmer slowly for ten minutes with the +cover over the pan. Then add a cup of cream and cook for four minutes, and add +one-half cup of cream sauce. Remove the chicken to a platter, pour the sauce +over it, and garnish both ends of the platter with macédoine of vegetables.</p> + +<p><b>Macédoine of vegetables.</b> Macédoine is a mixture of vegetables, and +may be obtained in cans, but is easily made at home. If the canned sort is +used drain off the juice, put in casserole in cold water, bring to a boil, and +then drain off the water, season with salt and pepper, and simmer for a minute +or so. To make macédoine, use equal parts of carrots, turnips, string beans, +cut in squares about one-quarter inch in diameter, and peas and flageolet +beans. Boil each separately in salt water, and mix afterwards, season with +salt and pepper and one ounce of butter, and simmer as above. Flageolet +beans come in cans, or dry like dry peas. They may be omitted if desired.</p> + +<p><b>Consommé Camino.</b> Boil one-quarter of a pound of macaroni in salt +water; when soft, drain, and cool in cold water. Then cut in small pieces +about one-half inch in length, and serve in a quart of consommé. Serve grated +cheese separate.</p> + +<p><b>Fillet of bass, Menton.</b> Cut four fillets of bass; and prepare some fish +dumpling mixture. Spread some of the mixture over the fillets, and fold in +half, place in buttered sauté pan, add a little salt and one-half glass of white +wine, cover with buttered paper, and place in oven for fifteen minutes. Dish +up on a platter and cover with white wine sauce.</p> + +<p><b>Beans, Normandy.</b> 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.</p> +<p><span class="pagenum"><a name="Page_78" id="Page_78">78</a></span></p> + +<h3 class="p6"><a name="mar_18" id="mar_18"></a>MARCH 18</h3> + +<table summary="MARCH 18"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apple with cream</td><td> </td><td> </td> +<td>Oranges en suprême</td></tr> +<tr><td> </td><td colspan="2">Fried hominy</td><td> </td><td> </td> +<td>Clam broth in cup</td></tr> +<tr><td> </td><td colspan="2">Bar le Duc jelly</td><td> </td><td> </td> +<td>Fillet of sole, Orly</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Tripe and oysters in cream</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Baked potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Diplomate pudding</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of celery</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pompano, Café Anglaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken sauté, Portugaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fresh asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Julienne potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sponge cake</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Compote of mixed fruits</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Orange en suprême.</b> Slice six oranges, put in bowl with three spoonfuls +of powdered sugar and two ponys of Curaçao, let stand for thirty minutes, +and serve in suprême glasses.</p> + +<p><b>Fillet of sole, Orly.</b> 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.</p> + +<p><b>Diplomate pudding.</b> 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.</p> + +<p><b>Pompano, Café Anglaise.</b> Put four small whole pompano and four fillets +of pompano in a buttered sauté pan, and season with salt and pepper. Put +in another vessel one dozen clams and one dozen oysters, with their own +juice, and bring to a boil. Then strain the broth over the pompano and boil +until done. Remove the fish to platter, reduce the broth, then add one cup +of cream sauce and one cup of white wine sauce, and strain. Put the oysters +and clams and one dozen écrevisse tails in the sauce and pour over the fish. +The sauce should be well seasoned. Garnish with small fried fillets of sole.</p> + +<p><b>Small fried fillets of sole.</b> 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.</p> + +<p><b>Chicken sauté, Portugaise.</b> Joint a chicken and season with salt and +pepper. Put in sauté pan one spoonful of olive oil and one of butter, heat, +add the chicken, and sauté until golden yellow; then add three finely chopped +shallots and simmer for a minute; add one can of French, or one-half pound +of fresh mushrooms sauté in butter; two peeled and quartered tomatoes, or +the same amount of canned ones, using the pulp only, and simmer for five +minutes. Add one cup of tomato sauce, and simmer again for five minutes. +Put the chicken on a platter, pour the sauce with its garnishing on top, and +sprinkle with chopped parsley. A little chopped garlic may be added at the +same time as the chopped shallots, if desired.</p> +<p><span class="pagenum"><a name="Page_79" id="Page_79">79</a></span></p> + +<h3 class="p6"><a name="mar_19" id="mar_19"></a>MARCH 19</h3> + +<table summary="MARCH 19"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved figs with cream</td><td> </td><td> </td> +<td>Eggs Du Barry</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with parsley</td><td> </td><td> </td> +<td>Boiled ham, Leonard</td></tr> +<tr><td> </td><td colspan="2">Puff paste crescents</td><td> </td><td> </td> +<td>Stewed tomatoes, Brazilian</td></tr> +<tr><td> </td><td colspan="2">Oolong tea</td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese, crackers Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Velvet soup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Skatefish au beurre noir</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked chicken with rice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Bavarois à la vanille</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Baked chicken with rice.</b> 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.</p> + +<p><b>Eggs Du Barry.</b> Line an egg cocotte with a forcemeat made of truffles +and beef tongue, drop an egg into this, set the dish in hot water and cook in +the oven for from five to ten minutes. When done cover with hot purée of +cauliflower.</p> + +<p><b>Purée of cauliflower.</b> 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.</p> + +<p><b>Forcemeat of truffles and tongue.</b> 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.</p> + +<p><b>Boiled ham, à la Leonard.</b> 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.</p> + +<p><b>Velvet soup.</b> Mince fine the red part of a few carrots, stew them with +butter, salt, sugar and a little broth. When done strain through a sieve. Put +a quart of clear broth on to boil, mix in four tablespoonfuls of tapioca, let it +stand for twenty-five minutes on the side of the fire, skimming well. At the +last minute before serving add the carrot purée, season, boil up once or twice +more, and serve in a tureen.</p> + +<p><b>Tomato stew, Brazilian.</b> 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.</p> +<p><span class="pagenum"><a name="Page_80" id="Page_80">80</a></span></p> + +<h3 class="p6"><a name="mar_20" id="mar_20"></a>MARCH 20</h3> + +<table summary="MARCH 20"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Strawberries with cream</td><td> </td><td> </td> +<td>Raisin cocktail</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Broiled shad roe with bacon</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cold roast beef</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cole slaw</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée Céléstine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Paupiettes of bass</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mutton chops, Milanaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas, farmer style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Homemade apple pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Broiled shad roe with bacon.</b> Season four shad roes with salt and pepper, +lay in oil, and broil. When done place on platter and cover with maître d'hôtel +sauce. Lay eight crisp-broiled slices of bacon on top of the roe, and garnish +with quartered lemon and parsley.</p> + +<p><b>Purée Céléstine.</b> Same as purée of potatoes.</p> + +<p><b>Purée of potatoes.</b> 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.</p> + +<p><b>Paupiettes of bass.</b> Cut four fillets of bass about one-quarter of an inch +thick, two inches wide and six inches long. Lay them flat on the table and +spread with a thin layer of fish dumpling preparation. Roll them up and +place standing in a buttered sauté pan, season with salt and white pepper, +add one-half glass of white wine and one-half cup of stock or hot water, cover +with buttered paper, and put in oven for fifteen minutes. Then remove the +fish to a platter, reduce the broth until nearly dry, add one pint of white wine +sauce, strain, and pour over the fish. Decorate the tops with chopped hard-boiled +eggs, chopped parsley, and lobster corals chopped very fine.</p> + +<p><b>Lobster corals.</b> 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.</p> + +<p><b>Raisin cocktail.</b> 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.</p> + +<p><b>Homemade apple pudding.</b> 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.</p> + +<p><b>Maraschino sauce for iced pudding.</b> 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.</p> +<p><span class="pagenum"><a name="Page_81" id="Page_81">81</a></span></p> + +<h3 class="p6"><a name="mar_21" id="mar_21"></a>MARCH 21</h3> + +<table summary="MARCH 21"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal and cream</td><td> </td><td> </td> +<td>Canapé St. Francis</td></tr> +<tr><td> </td><td colspan="2">Broiled kippered herring</td><td> </td><td> </td> +<td>Eggs, Carême</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Hot buckwurst with potato salad</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Limburger cheese and crackers</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Eliza</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Terrapin, Maryland</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Beef tongue, Parisian style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes Ritz</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Beans, Normandy</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of lettuce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Savarin au kirsch</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Broiled kippered herring.</b> Kippered herring may be obtained in cans. +Dip in oil and broil very lightly, cover with maître d'hôtel sauce, and garnish +with lemon and parsley.</p> + +<p><b>Eggs, Carême.</b> 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.</p> + +<p><b>Hot buckwurst.</b> 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.</p> + +<p><b>Potage Eliza.</b> Same as potage santé.</p> + +<p><b>How to boil terrapin.</b> 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.</p> + +<p><b>Terrapin, Maryland.</b> 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.</p> + +<p><b>Terrapin, Jockey club.</b> Same as Terrapin, Maryland. Before serving +add two ponies of Cognac and six slices of truffles.</p> + +<p><b>Terrapin, Baltimore.</b> 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.</p> +<p><span class="pagenum"><a name="Page_82" id="Page_82">82</a></span></p> + +<h3 class="p6"><a name="mar_22" id="mar_22"></a>MARCH 22</h3> + +<table summary="MARCH 22"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Grapefruit en suprême</td></tr> +<tr><td> </td><td colspan="3">Scrambled eggs with smoked beef</td><td> </td> +<td>Crab meat, Monza</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Loin of pork, baker's oven style</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Field salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Prune soufflé Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">White bean soup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salt codfish, Nova Scotia</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fried chicken, Vienna style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Corn fritters Mashed potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Diplomate pudding, glacé Coffee</td></tr></table> + +<p><b>Crab in chafing dish.</b> 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.</p> + +<p><b>Crab meat au gratin.</b> 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.</p> + +<p><b>Crab meat, Gourmet.</b> 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.</p> + +<p><b>Crab meat, Suzette.</b> 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.</p> + +<p><b>Oysters or crab, à la Poulette.</b> 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.</p> + +<p><b>Crab meat, à la Louise.</b> 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.</p> +<p><span class="pagenum"><a name="Page_83" id="Page_83">83</a></span></p> + +<h3 class="p6"><a name="mar_23" id="mar_23"></a>MARCH 23</h3> + +<table summary="MARCH 23"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Hominy and cream</td><td> </td><td> </td> +<td> Sardines with lemon</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Clam broth in cups</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Sand dabs, meunière</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Plain boiled potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Asparagus, vinaigrette</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Edam cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td colspan="6"> </td></tr> +<tr><td colspan="2">DINNER</td> +<td colspan="2"> </td><td colspan="2">SUPPER</td></tr> +<tr><td> </td><td colspan="2">Potage Coquelin</td> +<td colspan="2"> </td> +<td>Eggs Pocahontas</td></tr> +<tr><td> </td><td colspan="4">Radishes and olives</td></tr> +<tr><td> </td><td colspan="4">Broiled pompano, Havanaise</td></tr> +<tr><td> </td><td colspan="4">Leg of mutton, Clamart</td></tr> +<tr><td> </td><td colspan="4">Rissolées potatoes</td></tr> +<tr><td> </td><td colspan="4">Lettuce and tomato salad</td></tr> +<tr><td> </td><td colspan="4">Fancy ice cream</td></tr> +<tr><td> </td><td colspan="4">Assorted cakes</td></tr> +<tr><td> </td><td colspan="4">Coffee</td></tr></table> + +<p><b>Eggs Pocahontas.</b> 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.</p> + +<p><b>Potage Coquelin.</b> Garnish purée of pea soup with chicken and leeks cut +Julienne style, and boiled in broth.</p> + +<p><b>Broiled pompano, Havanaise.</b> 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.</p> + +<p><b>Leg of mutton, Clamart.</b> Roast leg of mutton garnished with purée of +peas. Serve brown gravy.</p> + +<p><b>Lettuce and tomato salad.</b> 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.</p> + +<p><b>Crab meat, Belle Helene.</b> 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.</p> + +<p><b>Prune soufflé.</b> Wash a cupful of prunes thoroughly, and soak them over +night. Boil them in the water in which they were soaked, flavoring with half +of a vanilla bean, and sweetened with a cupful of sugar. When done pour off +and save the juice. Strain the pulp through a colander or wire sieve, making +a good firm purée, and about a cupful in quantity. Whip the whites of six +eggs until dry, then whip in the prune pulp, and bake in the same manner as +an omelette soufflé. Bake on a platter, formed into a symmetrical mound; +or in a buttered pudding mould. Serve hot or cold, with a sauce made of the +flavored juice in which the prunes were cooked, or it may be served with +whipped cream. Other fruit may be prepared in the same manner, if desired.</p> + +<p><b>Salt codfish, Nova Scotia.</b> Soak two pounds of salt codfish in cold water +for six hours. Then put in casserole in one pint of water, boil for ten minutes, +drain, add one pint of Créole sauce, boil slowly for five minutes, and serve hot +with fresh-boiled rice.</p> +<p><span class="pagenum"><a name="Page_84" id="Page_84">84</a></span></p> + +<h3 class="p6"><a name="mar_24" id="mar_24"></a>MARCH 24</h3> + +<table summary="MARCH 24"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Crab cocktail, Victor</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Broiled shad roe, ravigote</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Tripe sauté, Lyonnaise</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Château potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Escarole salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Caroline cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Clam chowder, Boston style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, under glass</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Julienne potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked Alaska</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Broiled shad roe, ravigote.</b> Broil the roe, place on a platter, and cover +with a sauce made by mixing one-half cup of maître d'hôtel sauce with two +chopped vinegar pickles and one teaspoonful of French mustard.</p> + +<p><b>Fillet of sole under glass.</b> Cut the fillets into pieces two inches square. +Into a buttered shirred egg dish put a piece of toast; on top of this place the +fish, season with salt and pepper, put three fresh mushroom heads on each +portion of fish, add a piece of butter about the size of an egg, and over all +squeeze the juice of half a lemon, and sprinkle with finely-chopped parsley. +Cover with a glass cover, such as used for mushrooms, put in a moderate oven +and cook for twenty minutes; being careful that the oven is not hot enough +to burn the toast. Then take from the oven, pour velouté sauce and a spoonful +of white wine over each portion, and return, to cook for another five minutes. +Any other fish may be substituted for sole, if desired.</p> + +<p><b>Clam chowder, Boston style.</b> 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.</p> + +<p><b>Crab cocktail, Victor.</b> 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.</p> + +<p><b>Baked Alaska.</b> (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.</p> +<p><span class="pagenum"><a name="Page_85" id="Page_85">85</a></span></p> + +<h3 class="p6"><a name="mar_25" id="mar_25"></a>MARCH 25</h3> + +<table summary="MARCH 25"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Grapefruit with cherries</td></tr> +<tr><td> </td><td colspan="2">Bacon with eggs</td><td> </td><td> </td> +<td>Chicken broth with rice</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Crab meat, Gourmet</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Rolled veal, Huguenin</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Onions, Hongroise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese, crackers Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Toke Points on half shell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Esau</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Shrimps with mushrooms</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rack of lamb, mint sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peach Melba</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Rolled veal, Huguenin.</b> 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.</p> + +<p><b>Shrimps with mushrooms.</b> 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.</p> + +<p><b>Onions, Hongroise.</b> 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.</p> + +<p><b>Peach Melba.</b> 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.</p> + +<p><b>Raspberry Melba sauce.</b> 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.</p> + +<p><b>Potage Esau.</b> Same as purée of lentils.</p> + +<p><b>Diplomate pudding glacé.</b> 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.</p> +<p><span class="pagenum"><a name="Page_86" id="Page_86">86</a></span></p> + +<h3 class="p6"><a name="mar_26" id="mar_26"></a>MARCH 26</h3> + +<table summary="MARCH 26"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved figs</td><td> </td><td> </td> +<td> Hors d'oeuvres variés</td></tr> +<tr><td> </td><td colspan="2">Omelet with tomatoes</td><td> </td><td> </td> +<td>Sand dabs, meunière</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Broiled rump steak</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Smothered onions</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Eclairs Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Viennese bean soup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crab meat en Bellevue</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken, Tyrolienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled rice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Strawberry pie Coffee</td></tr></table> + +<p><b>Viennese bean soup.</b> 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.</p> + +<p><b>Chicken, Tyrolienne.</b> 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.</p> + +<p><b>Peach pie.</b> 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.</p> + +<p><b>Apricot, pear and pineapple pies.</b> Make in the same manner as peach pie.</p> + +<p><b>Strawberry pie.</b> 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.</p> + +<p><b>Raspberry, blackberry, huckleberry, gooseberry, currant, grape and +cherry pies</b>, prepare in the same manner as strawberry pie.</p> + +<p><b>English gooseberry pie.</b> 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.</p> + +<p><b>English huckleberry or currant pie</b>, same as English gooseberry pie.</p> + +<p><b>English rhubarb pie.</b> Remove the outer skin from rhubarb, cut in small +pieces, and prepare the same as English gooseberry pie.</p> + +<p><b>English grape pie.</b> Same as gooseberry but use a little less sugar.</p> +<p><span class="pagenum"><a name="Page_87" id="Page_87">87</a></span></p> + +<h3 class="p6"><a name="mar_27" id="mar_27"></a>MARCH 27</h3> + +<table summary="MARCH 27"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced oranges</td><td> </td><td> </td> +<td>Indian canapé</td></tr> +<tr><td> </td><td colspan="2">Omelet with kidneys</td><td> </td><td> </td> +<td>Rack of lamb, jardinière</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Floating island</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lady fingers Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of chicken, à la Reine Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of rock cod, Nantaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads braisé, Henri IV</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Julienne potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fresh artichokes, sauce mousseline</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pâté de foie gras Lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pudding à la Rossini Coffee</td></tr></table> + +<p><b>Omelet with kidneys.</b> Make a plain omelet, and before turning over on +platter put a small spoonful of kidney stew (see <a href="#nov_28">kidney stew</a>), in the center. +Put some stewed kidneys at each end of the omelet.</p> + +<p><b>Rack of lamb.</b> 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.</p> + +<p><b>Rack of lamb, jardinière.</b> 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.</p> + +<p><b>Sweetbreads braisé, Henry IV.</b> Braised sweetbreads with sauce Béarnaise, +garnished with Julienne potatoes, and sliced truffles cut in triangles, +placed on top of the sweetbreads.</p> + +<p><b>Pudding à la Rossini.</b> 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.</p> + +<p><b>Orange sauce.</b> 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.</p> + +<p><b>Lemon sauce.</b> Same as orange sauce, using lemons instead of oranges, +and in the same proportions.</p> + +<p><b>Fillet of rock cod, Nantaise.</b> 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.</p> +<p><span class="pagenum"><a name="Page_88" id="Page_88">88</a></span></p> + +<h3 class="p6"><a name="mar_28" id="mar_28"></a>MARCH 28</h3> + +<table summary="MARCH 28"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Matjes herring, potato salad</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Chicken croquettes, cream sauce</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Asparagus tips</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Tapioca pudding</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Giblet soup, à l'Anglaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Terrapin, Jockey Club</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baby lamb steak, horticulture</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Bavarois noisettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Alsatian wafers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Matjes herring.</b> 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.</p> + +<p><b>Baby lamb steak, horticulture.</b> 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.</p> + +<p><b>Bavarois noisette.</b> 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.</p> + +<p><b>Indian Canapé.</b> 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.</p> + +<p><b>Pommes d'arbre, 1915 (apple, 1915).</b> Peel and core six apples and cook +them in syrup, with the addition of half of a vanilla bean. Drain, and allow +to become cold. Make a cream sauce with half a pint of cream, two +ounces of sugar, and two sheets of gelatine, and pour over the apples, coating +them nice and smooth. Sprinkle the top with nonpareil candies, and place in +ice box. Serve in suprême glasses, with vanilla cream in the bottom of the +glass.</p> +<p><span class="pagenum"><a name="Page_89" id="Page_89">89</a></span></p> + +<h3 class="p6"><a name="mar_29" id="mar_29"></a>MARCH 29</h3> + +<table summary="MARCH 29"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal and cream</td><td> </td><td> </td> +<td>Omelet with soft clams</td></tr> +<tr><td> </td><td colspan="2">Broiled kippered herrings</td><td> </td><td> </td> +<td>Blood pudding</td></tr> +<tr><td> </td><td colspan="2">Lyonnaise potatoes</td><td> </td><td> </td> +<td>Mashed turnips</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Roquefort cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">German lentil soup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crab meat, au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tournedos, Rossini</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Château potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pommes d'arbre, 1915</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>German lentil soup.</b> To a purée of lentils, add before serving, some +sliced Frankfurter sausages, and a little bacon cut in small strips and fried.</p> + +<p><b>Quince jelly.</b> 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.</p> + +<p><b>Preserved pears.</b> 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.</p> + +<p><b>Pineapple preserves.</b> 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.</p> + +<p><b>Citron preserves.</b> 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.</p> +<p><span class="pagenum"><a name="Page_90" id="Page_90">90</a></span></p> + +<h3 class="p6"><a name="mar_30" id="mar_30"></a>MARCH 30</h3> + +<table summary="MARCH 30"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Honey in comb</td><td> </td><td> </td> +<td>Canapé of fresh Astrachan caviar</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with chives</td><td> </td><td> </td> +<td>Saddle of hare, sour cream sauce</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Palestine potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Spatzle</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Green peas au beurre</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French pastry Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lobster chowder</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled barracouda</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of lamb, mint sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Alsatian potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Biscuit Tortoni</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs with chives.</b> Make some plain scrambled eggs, and just +before serving add some finely-cut chives, mix, and season well.</p> + +<p><b>Sweet potato croquettes.</b> 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.</p> + +<p><b>Palestine potatoes.</b> 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.</p> + +<p><b>Alsatian potatoes.</b> 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.</p> + +<p><b>Biscuit Tortoni.</b> Same as biscuit glacé, with the addition of a pony of +good maraschino and two ounces of macaroon crumbs. To make the crumbs, +crush some dry macaroons and pass through a sieve or colander. Put in +round paper cases, filling above the edge, and allow to set in ice box for several +hours until frozen. Dip the top of the biscuit in macaroon crumbs before +serving.</p> + +<p><b>Saddle of hare, sour cream sauce.</b> 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.</p> +<p><span class="pagenum"><a name="Page_91" id="Page_91">91</a></span></p> + +<h3 class="p6"><a name="mar_31" id="mar_31"></a>MARCH 31</h3> + +<table summary="MARCH 31"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Hothouse raspberries with cream</td><td> </td><td> </td> +<td>Grapefruit with cherries</td></tr> +<tr><td> </td><td colspan="2">Browned corned beef hash</td><td> </td><td> </td> +<td>Frogs' legs, sauté à sec</td></tr> +<tr><td> </td><td colspan="2">Poached eggs on toast</td><td> </td><td> </td> +<td>Lamb chops</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Watercress salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Petite marmite</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crab à la Louis</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled beef, horseradish sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stuffed cabbage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Apple water ice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Corned beef hash.</b> 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.</p> + +<p><b>Browned corned beef hash.</b> 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.</p> + +<p><b>Corned beef hash au gratin.</b> 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.</p> + +<p><b>Lamb cutlets in papers.</b> Fry the cutlets in a sauté pan, in melted fat pork, +turning frequently. Brown only slightly, allowing them to remain rare. Then +remove the cutlets, and in the fat simmer some minced onions, mushrooms and +parsley for a few minutes. When nearly done add some shredded lean ham. +Now prepare some oiled paper, tearing it heart-shaped, lay the cutlet on one +half, surrounding it with the minced herbs, with a little on top also; then fold +over the paper, creasing the edges together like a hem. Lay on a buttered +dish, and set in oven until nicely colored.</p> + +<p><b>Purée of onions (Soubise).</b> 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.</p> + +<p><b>Apple water ice.</b> See <a href="#Page_6">Normandy water ice</a>.</p> +<p><span class="pagenum"><a name="Page_92" id="Page_92">92</a></span></p> + +<h3 class="p6"><a name="apr_1" id="apr_1"></a>APRIL 1</h3> + +<table summary="APRIL 1"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Canapé Romanoff</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Eggs, Voltaire</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Tripe à la mode de Caën</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Baked potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee éclairs Demi tasse</td></tr> +<tr><td colspan="2">DINNER</td></tr> +<tr><td> </td><td colspan="5">Cream of chicken, Reine Hortense</td></tr> +<tr><td> </td><td colspan="5">Ripe olives</td></tr> +<tr><td> </td><td colspan="5">Terrapin Baltimore</td></tr> +<tr><td> </td><td colspan="5">Roast saddle of mutton Château potatoes</td></tr> +<tr><td> </td><td colspan="5">Braised sweetbreads, Marie Louise</td></tr> +<tr><td> </td><td colspan="5">Lettuce salad</td></tr> +<tr><td> </td><td colspan="4">Pears in syrup</td> +<td colspan="2">SUPPER</td> +</tr> +<tr><td> </td><td colspan="4">Lady fingers Coffee</td> +<td colspan="2">Venetian egg in chafing dish</td> +</tr></table> + +<p><b>Venetian egg in chafing dish.</b> Mince an onion and cook in sauté pan in +two ounces of butter, then add half a can of firm tomatoes and cook for twenty +minutes. Add a pound of eastern cheese, broken into small bits; season with +salt, paprika, a little Worcestershire sauce, and half a teaspoonful of mustard. +Stir continuously. Last, add three lightly beaten eggs, and stir until thick. It +should be of the same consistency as a Welsh rabbit. Serve either with, or +on, toast or toasted crackers.</p> + +<p><b>Eggs, Voltaire.</b> 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.</p> + +<p><b>Cream of chicken, Reine Hortense.</b> 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.</p> + +<p><b>Canapé Romanoff.</b> 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.</p> + +<p><b>Braised sweetbreads, Marie Louise.</b> 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.</p> + +<p><b>Pears in syrup.</b> 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.</p> +<p><span class="pagenum"><a name="Page_93" id="Page_93">93</a></span></p> + +<h3 class="p6"><a name="apr_2" id="apr_2"></a>APRIL 2</h3> + +<table summary="APRIL 2"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved figs with cream</td><td> </td><td> </td> +<td>Terrine de foie gras à la gelée</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Eggs, Texas clover</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Broiled squab with fresh mushrooms</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Brie cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Blue Point oysters on half shell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Clear green turtle soup, au Madère</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crab poulette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fresh asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rissolée potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sliced tomatoes, French dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Omelette Robespierre</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs, Texas clover.</b> 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.</p> + +<p><b>Terrine de foie gras à la gelée.</b> 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.</p> + +<p><b>Broiled squab.</b> Split the squab, season well, roll in oil and broil. Serve +on a piece of freshly-made toast, cover with maître d'hôtel sauce, and garnish +with half a lemon and watercress.</p> + +<p><b>Broiled squab with fresh mushrooms.</b> Prepare as above, with the addition +of four broiled heads of fresh mushrooms on top of the squab.</p> + +<p><b>Clear green turtle soup.</b> May be made from live turtle, or the Florida +canned turtle, which is the most common for home use. Put a can of green +turtle meat in a pot and bring to a boil, then drain off the broth, and save. Cut +the meat in one-half inch squares. In a casserole put one sprig of thyme, one +sprig of sweet basilic herb, one glass of sherry, and reduce until nearly dry. +Then add two quarts of strong consommé, bring to a boil, and thicken with +a soupspoonful of arrowroot diluted with a little cold water. Add the arrowroot +while the consommé is boiling. After boiling for five minutes strain +through a fine cloth, put back in the casserole, add the turtle meat, and season +with salt and Cayenne pepper. Before serving add a glass of very old Madeira +and the turtle juice.</p> + +<p><b>Omelette Robespierre.</b> 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.</p> +<p><span class="pagenum"><a name="Page_94" id="Page_94">94</a></span></p> + +<h3 class="p6"><a name="apr_3" id="apr_3"></a>APRIL 3</h3> + +<table summary="APRIL 3"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Eggs, St. Laurent</td></tr> +<tr><td> </td><td colspan="2">Broiled Yarmouth bloaters</td><td> </td><td> </td> +<td>Clam broth in cups</td></tr> +<tr><td> </td><td colspan="2">Potatoes hashed in cream</td><td> </td><td> </td> +<td>Planked shad and roe</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Chicory and beet salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cream puffs Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Oyster soup, family style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of turbot, Nesles Fondante potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salmon steak, Chambord sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas au cerfeuil</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hot baked apples</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroons Coffee</td></tr></table> + +<p><b>Poached eggs, St. Laurent.</b> 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.</p> + +<p><b>Planked shad and roe.</b> Split a shad and lay on a buttered plank, with +the roe on the side. Season with salt and pepper and bits of butter, and put +in a moderate oven. After fifteen minutes turn over the roe, and leave in the +oven for another two minutes. Then take out and make a border around the +fish with potato croquette preparation, and bake again until the border is +brown. Serve with maître d'hôtel butter, and garnish with quartered lemons +and parsley in branches.</p> + +<p><b>Fillet of turbot, Nesles.</b> 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.</p> + +<p><b>Fondante potatoes.</b> Cut a quart of small potatoes to the size of pigeons' +eggs, put in a casserole and cover with cold water, add a pinch of salt, and bring +to a boil. Then drain off the water and put the potatoes in a flat sauté pan +with two ounces of butter, and simmer very slowly until they are golden +yellow. Then add a spoonful of chicken broth and simmer again until nearly +dry. Sprinkle with fresh-chopped parsley, season with salt and pepper.</p> + +<p><b>Chicken sauté, chasseur.</b> Joint a chicken, and season with salt and +pepper. In a sauté pan put one ounce of butter and a spoonful of olive oil, +heat, and then add the chicken. When the chicken is golden yellow add three +chopped shallots, and simmer, but not enough to color the shallots. Then add +one gill of white wine and boil for two minutes; add one peeled and chopped +tomato and half of a can of French mushrooms, and boil for ten minutes more. +Finally add half a dozen small onions glacé, and then dress the chicken on a +platter. Season the sauce well, reduce one-half, add a little chopped parsley, +and pour over the chicken.</p> + +<p><b>Roast saddle of mutton.</b> 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.</p> +<p><span class="pagenum"><a name="Page_95" id="Page_95">95</a></span></p> + +<h3 class="p6"><a name="apr_4" id="apr_4"></a>APRIL 4</h3> + +<table summary="APRIL 4"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Guava jelly</td><td> </td><td> </td> +<td>Grapefruit and orange en surprise</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Eggs, Crossy</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Chicken sauté, chasseur</td></tr> +<tr><td> </td><td colspan="2">Cocoa with whipped cream</td><td> </td><td> </td> +<td>Parisian potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Endives salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Soufflé au fromage</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Solferino</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Brook trout, sauté meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of lamb, mint sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed asparagus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rissolées potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Neapolitan ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs, Crossy.</b> Make a cupful of purée of spinach and spread on four +round pieces of toast, lay a poached egg on top of each, and pour a little +brown gravy around them.</p> + +<p><b>Soufflé au fromage.</b> 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.</p> + +<p><b>Potage Solferino.</b> Cut six fresh tomatoes in pieces and cook in half a cup +of consommé until well done. Strain through a fine sieve, and add to two +quarts of consommé. Garnish with small squares of carrots and potatoes that +have been cooked separately, and peas and chervil.</p> + +<p><b>Brook trout, sauté meunière.</b> Clean and wash well six small brook trout, +season with salt and pepper, and roll in flour. Put three ounces of butter in +a frying pan, melt, add the fish and sauté till nice and brown. When done +put the fish on a platter, sprinkle with chopped parsley and the juice of two +lemons. Melt two ounces of fresh butter in the frying pan and pour over the +fish. Garnish with quartered lemons and parsley in branches.</p> + +<p><b>Stewed asparagus.</b> 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.</p> + +<p><b>Neapolitan ice cream.</b> 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.</p> +<p><span class="pagenum"><a name="Page_96" id="Page_96">96</a></span></p> + +<h3 class="p6"><a name="apr_5" id="apr_5"></a>APRIL 5</h3> + +<table summary="APRIL 5"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Poached eggs, Jeanne d'Arc</td></tr> +<tr><td> </td><td colspan="2">Waffles with maple syrup</td><td> </td><td> </td> +<td>Breaded pork chops, cream sauce</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Spaghetti Caruso</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Field salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td colspan="2">DINNER</td></tr> +<tr><td> </td><td colspan="3">Potato soup à la Faubonne</td></tr> +<tr><td> </td><td colspan="2">Radishes and salted almonds</td> +<td> </td> +<td colspan="2">SUPPER</td> +</tr> +<tr><td> </td><td colspan="2">Clams with port wine</td> +<td colspan="2"> </td> +<td>Sandwich Carême</td></tr> +<tr><td> </td><td colspan="5">Sweetbreads braisé, Clamart</td></tr> +<tr><td> </td><td colspan="5">Roast chicken</td></tr> +<tr><td> </td><td colspan="5">Sybil potatoes</td></tr> +<tr><td> </td><td colspan="5">Cold asparagus, mustard sauce</td></tr> +<tr><td> </td><td colspan="5">Almond cake</td></tr> +<tr><td> </td><td colspan="5">Coffee</td></tr></table> + +<p><b>Sandwiches, Carême.</b> 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.</p> + +<p><b>Clams with wine sauce.</b> 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.</p> + +<p><b>Potato soup, Faubonne.</b> Put one quart of purée of potato soup and one +quart of consommé Julienne in a casserole and bring to a boil. Bind with the +yolks of three eggs mixed with a cup of cream. Serve with a little chopped +parsley and chervil.</p> + +<p><b>Sweetbreads braisé, Clamart.</b> Place four sweetbreads braisé on a platter, +garnish with a purée of fresh or canned peas, and pour brown gravy around +the bottom.</p> + +<p><b>Almond cake.</b> 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.</p> + +<p><b>Almond cream cake.</b> 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.</p> + +<p><b>Eggs, Jeanne d'Arc.</b> 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.</p> +<p><span class="pagenum"><a name="Page_97" id="Page_97">97</a></span></p> + +<h3 class="p6"><a name="apr_6" id="apr_6"></a>APRIL 6</h3> + +<table summary="APRIL 6"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange juice</td><td> </td><td> </td> +<td>Tartine Russe</td></tr> +<tr><td> </td><td colspan="3">Buckwheat cakes with maple syrup</td><td> </td> +<td>Consommé parfait</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>Crab en brochette</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Chow chow</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Chocolate macaroons</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Reine Mogador</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Catfish sauté, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast loin of lamb, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Timbale of croquette potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Saxony pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Tartine Russe.</b> Toasted rye bread, buttered, spread with caviar, and +garnished around the edges with chopped boiled eggs, and some chopped +beets in the center.</p> + +<p><b>Consommé parfait.</b> To a pint of cold consommé tapioca add three raw +eggs and two additional yolks, put in a buttered mould and cook in a bain +marie. When done allow to cool, slice, and serve in hot consommé. (This is +tapioca royal).</p> + +<p><b>Crab en brochette.</b> Alternate on a skewer a crab leg, then a piece of +broiled bacon, and so on, until the skewer is full. Season with salt and pepper, +roll in oil and fresh bread crumbs, and broil. When done place on toast, cover +with maître d'hôtel sauce, and garnish with lemon and parsley.</p> + +<p><b>Chocolate macaroons.</b> 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.</p> + +<p><b>Saxony pudding.</b> 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.</p> + +<p><b>Potage Reine Mogador.</b> Half cream of chicken and half purée of potatoes. +Bind with the yolks of two eggs and half a cup of cream.</p> + +<p><b>Catfish sauté, meunière.</b> Clean six catfish, season with salt and pepper, +roll in milk and then in flour. Melt three ounces of butter in a frying pan, +add the fish, and sauté until nice and brown. Then put on a platter, sprinkle +with chopped parsley and the juice of two lemons. Add to the sauce in the +pan two ounces of fresh butter, and cook until hazelnut brown, then pour +over the fish. Garnish with parsley and quartered lemons.</p> +<p><span class="pagenum"><a name="Page_98" id="Page_98">98</a></span></p> + +<h3 class="p6"><a name="apr_7" id="apr_7"></a>APRIL 7</h3> + +<table summary="APRIL 7"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Yarmouth bloaters in oil</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Poached eggs, Talleyrand</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Fricandeau of veal, au jus</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Sorrel Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Pont l'êveque cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Saxe</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lyon sausages and radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Curried crab</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sirloin steak, Dickinson Soufflé potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cauliflower au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of romaine, roquefort dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla and chocolate ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Yarmouth bloaters in oil.</b> 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.</p> + +<p><b>Poached eggs, Talleyrand.</b> On four round pieces of toast spread some +foie gras, lay a poached egg on top of each piece, and cover with sauce Périgueux.</p> + +<p><b>Fricandeau of veal, au jus.</b> Obtain from the butcher the nut of a leg of +veal and lard it with thin strips of larding pork. Put in a sauté pan a sliced +onion and carrot, some parsley in branches, one bay leaf, one clove, and six +pepper berries. Place the veal on top, season with salt and pepper, put three +ounces of butter on top of all, and roast in a hot oven, basting frequently. +Add a little water when necessary, so the vegetables will not burn. It will +require from fifty minutes to one hour to cook. When done place the fricandeau +on a platter, and boil the gravy; if necessary add a little stock or bouillon, +season well, and strain over the veal.</p> + +<p><b>Potage Saxe.</b> To two quarts of boiling consommé add the bread crumbs +made from a small loaf of bread, two beaten eggs, and some chopped chervil. +Stir well, boil and serve.</p> + +<p><b>Sirloin steak, Dickinson.</b> 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.</p> + +<p><b>Curried crab.</b> 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.</p> + +<p><b>Spaghetti Caruso.</b> 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.</p> +<p><span class="pagenum"><a name="Page_99" id="Page_99">99</a></span></p> + +<h3 class="p6"><a name="apr_8" id="apr_8"></a>APRIL 8</h3> + +<table summary="APRIL 8"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Hominy with cream</td><td> </td><td> </td> +<td>Grapefruit à l'anisette</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Oyster broth in cups</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Crackers</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Broiled brook trout with bacon</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cucumber salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lamb chops, grilled</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Julienne potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Chicory salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Viennoise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Curried oysters with boiled rice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Saddle of mutton with currant jelly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans à l'Alsacienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Laurette potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Dandelion salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Gastaner pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Grapefruit à l'anisette.</b> 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.</p> + +<p><b>Oyster broth.</b> 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.</p> + +<p><b>Curried oysters.</b> 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.</p> + +<p><b>Pudding à la Gastaner.</b> Decorate the bottoms of buttered moulds with +chopped pastry cherries and angelique, arranging in alternating lines of green +and red. Cut some lady fingers to fit the depth of the mould, and moisten +them well with Curaçao. Stand them up around the inside of the mould +one-half inch apart. Cook four ounces of farina in one quart of milk, and mix +with the rind and juice of a lemon, five eggs, four ounces of sugar, and one +cup of apricot pulp, and fill the moulds with same. Serve with strawberry +sauce flavored with a pony of brandy.</p> + +<p><b>Broiled brook trout with bacon.</b> Clean and wash well, one-half dozen +brook trout, and dry them on a towel or napkin. Season with salt and pepper, +roll in oil, and broil. When done put on a platter with maître d'hôtel sauce. +Lay six slices of broiled bacon on top. Garnish with quartered lemons and +parsley in branches.</p> + +<p><b>Potage Viennoise.</b> Cream of barley with royal cut in small squares as +garnishing.</p> + +<p><b>Potage Venitienne.</b> Half velouté of chicken soup and half consommé +tapioca. Add a little chopped chives.</p> +<p><span class="pagenum"><a name="Page_100" id="Page_100">100</a></span></p> + +<h3 class="p6"><a name="apr_9" id="apr_9"></a>APRIL 9</h3> + +<table summary="APRIL 9"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">AFTERNOON TEA</td></tr> +<tr><td> </td><td colspan="3">Grapefruit marmalade</td><td> </td> +<td>Oysters poulette, or sweetbreads</td></tr> +<tr><td> </td><td colspan="3">Shirred eggs</td><td> </td> +<td> Monza Salted almonds</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Windsor sandwiches</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cream of almond sandwiches</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Olive sandwiches</td></tr> +<tr> +<td colspan="2">LUNCHEON</td><td colspan="3"> </td> +<td>Shrimp salad</td></tr> +<tr><td> </td><td colspan="2">Eggs St. George</td><td colspan="2"> </td> +<td>Vanilla ice cream</td></tr> +<tr><td> </td><td colspan="2">Lamb cutlets in papers</td><td colspan="2"> </td> +<td>Pound cake Fruit cake</td></tr> +<tr><td> </td><td colspan="2">Cold asparagus, mayonnaise</td><td colspan="2"> </td> +<td>Apple tarts</td></tr> +<tr><td> </td><td colspan="2">Brown Betty pudding</td><td colspan="2"> </td> +<td>Salted pecans</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td colspan="2"> </td> +<td>Créole sandwiches</td></tr> +<tr><td colspan="5"> </td> +<td colspan="2">Dubney sandwiches</td></tr> +<tr><td colspan="2">DINNER</td><td colspan="3"> </td> +<td>Bread and butter sandwiches</td></tr> +<tr><td> </td><td colspan="4">Potage Venitienne</td> +<td>Chicken salad</td></tr> +<tr><td> </td><td colspan="4">Crab in chafing dish</td> +<td>Pineapple water ice</td></tr> +<tr><td> </td><td colspan="4">Roast duckling, apple sauce</td> +<td>Strawberry pie</td></tr> +<tr><td> </td><td colspan="4">Sweet potato croquettes</td> +<td>Chocolate, coffee or tea</td></tr> +<tr><td> </td><td colspan="4">Artichokes, mustard sauce</td> +<td>Rolls Toast Melba</td></tr> +<tr><td> </td><td colspan="4">Lemon water ice</td> +<td>Assorted cakes</td></tr> +<tr><td> </td><td colspan="4">Cocoa cake Coffee</td></tr> +</table> + +<p><b>Cocoa cake.</b> 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.</p> + +<p><b>Dubney sandwiches.</b> 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.</p> + +<p><b>Cream of almond sandwiches.</b> 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.</p> + +<p><b>Olive sandwiches.</b> 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.</p> + +<p><b>Windsor sandwiches.</b> 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.</p> + +<p><b>Créole sandwiches.</b> 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.</p> + +<p><b>Brown Betty.</b> 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.</p> +<p><b>Eggs St. George.</b> Butter four cocotte dishes, put purée of onions on +bottom, a poached egg on top, cover with cream sauce, and sprinkle with +grated cheese. Bake in hot oven to color only.</p> +<p><span class="pagenum"><a name="Page_101" id="Page_101">101</a></span></p> + +<h3 class="p6"><a name="apr_10" id="apr_10"></a>APRIL 10</h3> + +<table summary="APRIL 10"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Kieler sprotten</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Omelette Schofield</td></tr> +<tr><td> </td><td colspan="2">Toast</td><td> </td><td> </td> +<td>Mixed vegetable salad</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fish chowder</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Bretonne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Planked shad and roe</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hot asparagus with melted butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee custard</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Kieler sprotten.</b> This is a canned fish. Serve cold on lettuce leaves, +garnished with quartered lemons.</p> + +<p><b>Omelette Schofield.</b> 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.</p> + +<p><b>Fish chowder.</b> 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.</p> + +<p><b>Fillet of sole, Bretonne.</b> 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.</p> + +<p><b>Coffee custard.</b> 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.</p> + +<p><b>Grapefruit marmalade.</b> 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.</p> + +<p><span class="pagenum"><a name="Page_102" id="Page_102">102</a></span></p> + +<h3 class="p6"><a name="apr_11" id="apr_11"></a>APRIL 11</h3> + +<table summary="APRIL 11"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Scrambled eggs with truffles</td></tr> +<tr><td> </td><td colspan="2">Omelet with fine herbs</td><td> </td><td> </td> +<td>Lamb chops, sauce Soubise</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Julienne potatoes</td></tr> +<tr><td> </td><td colspan="2">Chocolate</td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Raspberry shortcake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Châtelaine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crab meat au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold asparagus, mayonnaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Omelet with fine herbs.</b> 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.</p> + +<p><b>Lamb chops, sauce Soubise.</b> 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.</p> + +<p><b>Strawberry shortcake.</b> Bake two layers of sponge cake (see <a href="#Page_59">layer cake</a>). +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.</p> + +<p><b>Old fashioned strawberry shortcake.</b> 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.</p> + +<p><b>Raspberry shortcake.</b> Prepare in the same manner as either of the above, +using raspberries in place of strawberries.</p> + +<p><b>Potage Châtelaine.</b> 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.</p> + +<p><b>String beans, Alsacienne.</b> 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.</p> +<p><span class="pagenum"><a name="Page_103" id="Page_103">103</a></span></p> + +<h3 class="p6"><a name="apr_12" id="apr_12"></a>APRIL 12</h3> + +<table summary="APRIL 12"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Poached eggs, Virginia</td></tr> +<tr><td> </td><td colspan="2">Waffles</td><td> </td><td> </td> +<td>Minced tenderloin of beef, à l'Estragon</td></tr> +<tr><td> </td><td colspan="2">Honey in comb</td><td> </td><td> </td> +<td>Lyonnaise potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Escarole salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Port de Salut cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Portugaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted pecans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of turbot, Sarcey</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled ham with spinach</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hollandaise potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lallah Rookh</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lady fingers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Boiled ham with spinach.</b> 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.</p> + +<p><b>Dandelion salad.</b> 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.</p> + +<p><b>Dandelion salad, German style.</b> 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.</p> + +<p><b>Poached eggs, Virginia.</b> Put four corn fritters on a platter, lay a poached +egg on each, and cover with tomato sauce.</p> + +<p><b>Potage Portugaise.</b> Mix one quart of tomato sauce with one quart of +consommé and bring to a boil. Season with salt and pepper, and add a cup +of boiled rice before serving.</p> + +<p><b>Fillet of turbot, Sarcey.</b> This is fillet of sole au vin blanc. Before serving +lay three slices of truffle on each fillet.</p> + +<p><b>Lallah Rookh.</b> 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.</p> + +<p><b>Apple sauce.</b> 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.</p> + +<p><b>Rump of beef, Windsor.</b> Larded rump of beef, braisé, with its own gravy, +garnished with Parisian potatoes, fresh green peas, and beets Frouard.</p> + +<p><b>Virginia ham and eggs.</b> Broil or fry two slices of Virginia ham and place +on platter. Lay two fried eggs on top.</p> +<p><span class="pagenum"><a name="Page_104" id="Page_104">104</a></span></p> + +<h3 class="p6"><a name="apr_13" id="apr_13"></a>APRIL 13</h3> + +<table summary="APRIL 13"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Crab, Portola (cold)</td></tr> +<tr><td> </td><td colspan="2">Bacon and eggs</td><td> </td><td> </td> +<td>Eggs, Coquelin</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Calf's head, sauce piquante</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Fondante potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Apple strudel Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Blue Points on half shell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crème Parisienne (soup)</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sand dabs, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast tenderloin of beef</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Summer squash</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes rissolées</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chartreuse jelly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Eggs, Coquelin.</b> Cut in two, six hard-boiled eggs. Mix the yolks with +a cupful of well-seasoned purée of mushrooms, and fill the half eggs. Set +them on a buttered china platter, cover with cream, and put in the oven to +bake. When very hot remove, lay twelve fillets of anchovies over the eggs, +and serve.</p> + +<p><b>Calf's head, sauce piquante.</b> 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.</p> + +<p><b>Apple strudel.</b> 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.</p> + +<p><b>Crab, Portola.</b> 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.</p> + +<p><b>Crème Parisienne.</b> Cream of chicken and cream of chicory soups mixed. +Serve bread cut in small squares and fried in butter.</p> + +<p><b>Stuffed tomatoes with anchovies.</b> 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.</p> + +<p><b>Brook trout sauté, Miller style.</b> 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.</p> +<p><span class="pagenum"><a name="Page_105" id="Page_105">105</a></span></p> + +<h3 class="p6"><a name="apr_14" id="apr_14"></a>APRIL 14</h3> + +<table summary="APRIL 14"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit juice</td><td> </td><td> </td> +<td>Sardines with lemon</td></tr> +<tr><td> </td><td colspan="2">Wheatcakes</td><td> </td><td> </td> +<td>Scrambled eggs, Raspail</td></tr> +<tr><td> </td><td colspan="2">Breakfast sausages</td><td> </td><td> </td> +<td>Fillet mignon, Trianon</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Peas</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Pineapple, Créole</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé aux quenelles</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Voisin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads braisé, ancienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast rack of mutton</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fresh string beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Alligator pear salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Punch Palermitaine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs, Raspail.</b> 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.</p> + +<p><b>Fillet mignon.</b> A very small tenderloin steak. Broil or sauté in pan with +butter. Serve with maître d'hôtel sauce, and garnish with watercress and half +of lemon.</p> + +<p><b>Fillet mignon, Trianon.</b> Dress the fillet on a platter and cover with +Béarnaise sauce. Lay three triangular shaped pieces of truffle on top and +garnish with Julienne potatoes.</p> + +<p><b>Pineapple, Créole.</b> 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.</p> + +<p><b>Consommé aux quenelles.</b> Make small chicken dumplings from chicken +force meat, boil them in, and serve with, consommé. These small dumplings +are called in French, quenelles.</p> + +<p><b>Fillet of sole, Voisin.</b> In a buttered sauce pan put four fillets of sole, +sprinkle with one-half teaspoonful of very finely chopped onions, a little +chopped parsley, chives, chervil, and one peeled and finely chopped tomato. +Season with salt and pepper, add one-half glass of white wine, cover, and +put in oven for fifteen minutes. Then remove the fish to a platter, and put +in the same sauté pan one pint of white wine; cook and mix well, and pour +over the fish.</p> + +<p><b>Sweetbreads braisé, ancienne.</b> Dish up on a platter four sweetbreads +braisé, and garnish with four croustades financière. Pour sauce Madère around +the sweetbreads on platter.</p> + +<p><b>Roast rack of mutton.</b> 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.</p> +<p><span class="pagenum"><a name="Page_106" id="Page_106">106</a></span></p> + +<h3 class="p6"><a name="apr_15" id="apr_15"></a>APRIL 15</h3> + +<table summary="APRIL 15"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed rhubarb</td><td> </td><td> </td> +<td>Grapefruit en suprême, with kirsch</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Eggs, Lorraine</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Corned beef hash</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée St. Germain</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salmon Mirabeau</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of beef, Charcutière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed canned corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endives salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Floating island</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Grapefruit en suprême with kirsch.</b> Add to sliced grapefruit, for each +person, a spoonful of powdered sugar and one pony of kirschwasser. Mix +well and serve in suprême glasses.</p> + +<p><b>Eggs, Lorraine.</b> Same as eggs Chipolata with the addition of a strip of +bacon across the top.</p> + +<p><b>Purée St. Germain.</b> Add to a purée of peas some fresh-cooked green or +canned peas.</p> + +<p><b>Salmon Mirabeau.</b> Put in a buttered flat pan two thick slices of salmon, +season with salt and pepper, add one-half glass of claret or white wine, cover, +and cook until done. Put on a platter, cover with tarragon sauce (sauce à +l'estragon), garnish with stuffed olives, and lay six fillets of anchovies on top +of each slice of fish.</p> + +<p><b>Tarragon sauce (Sauce à l'estragon).</b> 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.</p> + +<p><b>Fillet of beef, Charcutière.</b> Roast tenderloin of beef. Serve with brown +gravy (sauce Madère), to which has been added twelve small glacéed onions, +six sliced sour pickles, and twelve heads of French mushrooms or fresh mushrooms +sauté in butter. Before serving add a cup of tomato sauce, and season +well with salt and pepper.</p> + +<p><b>Stewed canned corn.</b> 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.</p> + +<p><b>Punch Palermitaine.</b> Serve orange water ice in glasses with a little +Curaçao on top.</p> + +<p><b>Scalloped halibut with cheese.</b> 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.</p> +<p><span class="pagenum"><a name="Page_107" id="Page_107">107</a></span></p> + +<h3 class="p6"><a name="apr_16" id="apr_16"></a>APRIL 16</h3> + +<table summary="APRIL 16"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Hors d'oeuvres assorted</td></tr> +<tr><td> </td><td colspan="2">Codfish cakes</td><td> </td><td> </td> +<td>Poached eggs, Paulus</td></tr> +<tr><td> </td><td colspan="2">Broiled bacon</td><td> </td><td> </td> +<td>Filet mignon, maître d'hôtel</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Potatoes hashed in cream</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cold asparagus, vinaigrette</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Fruit salad, Chantilly</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lady fingers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Daumont</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked shad, with raisins</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken sauté, Austin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Jeanette potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Carrots, Vichy</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Charlotte Russe</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Codfish cakes.</b> 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.</p> + +<p><b>Poached eggs, Paulus.</b> 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.</p> + +<p><b>Consommé Daumont.</b> To some chicken force meat add some truffles +chopped fine, mix well and form into small dumplings. Cook the dumplings +in consommé. Cut two turnips in small squares and boil in salt water. When +done add to the consommé, with one-half cup of boiled rice, and croutons +soufflés prepared with grated cheese.</p> + +<p><b>Chicken sauté, Austin.</b> Joint a chicken, season well with salt and pepper, +put in sauté pan with two ounces of hot melted butter, and fry until brown +on both sides. Then add one cup of brown gravy, two sliced truffles, and one +spoonful of chopped tarragon. Boil for five minutes.</p> + +<p><b>Jeanette potatoes.</b> 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.</p> + +<p><b>Charlotte Russe. (I).</b> Line a pudding mould with lady fingers, fill with +sweetened whipped cream, unmould on a plate and decorate with whipped +cream.</p> + +<p><b>(II).</b> 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.</p> + +<p><b>Baked shad with raisins.</b> 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.</p> +<p><span class="pagenum"><a name="Page_108" id="Page_108">108</a></span></p> + +<h3 class="p6"><a name="apr_17" id="apr_17"></a>APRIL 17</h3> + +<table summary="APRIL 17"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange juice</td><td> </td><td> </td> +<td>Oysters mignonette</td></tr> +<tr><td> </td><td colspan="2">Hominy with cream</td><td> </td><td> </td> +<td>Eggs à la tripe</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Small tenderloin steak, Demidoff</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>Sauté potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Escarole salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Mongol</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Perch sauté, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of mutton</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans with butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Field salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roman punch</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pound cake</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Oysters mignonette.</b> 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.</p> + +<p><b>Small tenderloin steak, Demidoff.</b> 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.</p> + +<p><b>Roman punch.</b> Dress lemon water ice in glasses in pointed shapes, and +pour a little rum on top.</p> + +<p><b>Beets, Frouard.</b> Cut some boiled beets with a Parisian spoon into the +shape of olives, put in a sauté pan with melted butter, season with salt and +pepper, and heat through. Serve in a vegetable dish, or use for garnishing.</p> + +<p><b>Deviled crab in shells.</b> Secure some empty shells from a first-class +grocer. Allow one shell to each person and fill with the following: Take the +meat of one crab, which is sufficient for four persons, shred it, add a cup of +velouté sauce, a teaspoonful of English mustard, a soupspoonful of Worcestershire +sauce, a half-teaspoonful of finely chopped parsley, salt, pepper and a +bit of Cayenne. Mix well. Fill the shells, covering evenly. Make a paste +of a teaspoonful each of English and French mustard and two spoonfuls of +melted butter. Spread this over the top, and cover with bread crumbs. Bake +for about ten minutes, or until the top is browned.</p> + +<p><b>Roast leg of reindeer.</b> 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.</p> + +<p><b>Asparagus tips au gratin.</b> 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.</p> +<p><span class="pagenum"><a name="Page_109" id="Page_109">109</a></span></p> + +<h3 class="p6"><a name="apr_18" id="apr_18"></a>APRIL 18</h3> + +<table summary="APRIL 18"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Rice cakes</td><td> </td><td> </td> +<td>Eggs Epicurienne</td></tr> +<tr><td> </td><td colspan="2">Apricot marmalade</td><td> </td><td> </td> +<td>Tripe and oysters in cream</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Baked potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Strawberries Romanoff</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lady fingers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Sévigné, II.</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, St. Cloud</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sybil potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold asparagus, mustard sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fruit salad glacé</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Epicurienne.</b> 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.</p> + +<p><b>Strawberries Romanoff.</b> Put some nice ripe strawberries into a bowl, +pour some Curaçao over them, and serve with well-sweetened whipped cream, +flavored with vanilla, on top. Serve very cold.</p> + +<p><b>Consommé Sévigné, II.</b> Consommé Brunoise with small quenelles +(chicken dumplings). Add some chopped chervil and a little Cayenne pepper. +Serve very hot.</p> + +<p><b>Flannel cakes.</b> 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.</p> + +<p><b>Rice cakes.</b> 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.</p> + +<p><b>Fillet of sole, St. Cloud.</b> In a buttered sauté pan put four fillets of sole, +season with salt and white pepper, add one-half glass of white wine and a little +stock, and boil for ten minutes. Make a white wine sauce and add the following +to it: Two dozen boiled mussels and one dozen boiled oysters removed +from the shells, six heads of canned mushrooms and twelve slices of truffle. +Put the fish on a platter and cover with the sauce.</p> + +<p><b>Fruit salad glacé.</b> 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.</p> + +<p><b>Grapefruit cocktail.</b> Slice one grapefruit and one-half orange and put in +bowl with a spoonful of sugar and a pony of kirschwasser. Allow to stand +for an hour. Serve in grapefruit suprême glasses, decorated on top with +brandied cherries.</p> +<p><span class="pagenum"><a name="Page_110" id="Page_110">110</a></span></p> + +<h3 class="p6"><a name="apr_19" id="apr_19"></a>APRIL 19</h3> + +<table summary="APRIL 19"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Raspberries with cream</td><td> </td><td> </td> +<td>Fillet of mariniert herring</td></tr> +<tr><td> </td><td colspan="2">Plain omelet</td><td> </td><td> </td> +<td>Potato salad</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Sweetbread patties in cream</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cold artichokes, vinaigrette</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée of spinach</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crab meat, Suzette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast tenderloin of beef, Cubaine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Gendarme potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas and carrots in cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce and alligator pear salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Frozen egg nogg</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Sweetbread patties in cream.</b> 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, <a href="#jan_25">Jan. 25</a>).</p> + +<p><b>Purée of spinach (Soup).</b> Bring to a boil two quarts of chicken broth, +add one peck of well-washed spinach and two ounces of butter, and boil for an +hour. Strain through a fine sieve, and put back in the casserole. It should +now be of the thickness of a purée of pea soup. Season well with salt and +pepper, and stir in, while boiling, one-quarter pound of sweet butter. Serve +with small squares of bread fried in butter.</p> + +<p><b>Roast tenderloin of beef, Cubaine.</b> Roast the beef in the usual manner. +Serve with sauce Madère, and garnish with stuffed green or red peppers.</p> + +<p><b>Candied sweet potatoes.</b> Boil four sweet potatoes, remove the skins, and +cut in egg shapes. Put in sauté pan with two ounces of butter, and roast +slowly. When nearly brown add a spoonful of powdered sugar and continue +roasting till sugar and potatoes are brown.</p> + +<p><b>Cole slaw, ravigote.</b> Slice a white cabbage very thin and put in a salad +bowl. Cover with highly seasoned sauce Tartar, and mix thoroughly.</p> + +<p><b>Frozen egg nogg.</b> 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.</p> +<p><span class="pagenum"><a name="Page_111" id="Page_111">111</a></span></p> + +<h3 class="p6"><a name="apr_20" id="apr_20"></a>APRIL 20</h3> + +<table summary="APRIL 20"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Grapefruit cocktail</td></tr> +<tr><td> </td><td colspan="2">Plain shirred eggs</td><td> </td><td> </td> +<td>Eggs en cocotte, Valentine</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Roast loin of pork, apple sauce</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Candied sweet potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cole slaw, ravigote</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Vanilla custard pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Théodora</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Scalloped halibut with cheese</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rump of beef</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Parisian potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Beets Frouard</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chocolate ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs en cocotte, Valentine.</b> 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.</p> + +<p><b>Consommé Théodora.</b> Put in the consommé, equal parts of small chicken +dumplings, royal, and boiled asparagus tips. Before serving add some chopped +chervil.</p> + +<p><b>Vanilla custard pie.</b> 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.</p> + +<p><b>Lemon custard pie.</b> Same as vanilla custard pie, except use the grated +rind and the juice of two lemons instead of the vanilla bean.</p> + +<p><b>Orange custard pie.</b> Same as lemon custard pie, but use two oranges +instead of the lemons.</p> + +<p><b>Cocoanut custard pie.</b> Same as vanilla custard pie, but put a handful of +shredded cocoanut in the bottom of the pie before filling.</p> + +<p><b>Vanilla meringue pie.</b> 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.</p> + +<p><b>Meringue paste for pie.</b> The whites of four eggs beaten firm and stiff; +then add one-half pound of powdered sugar and mix well. Flavor to taste.</p> + +<p><b>Lemon meringue pie.</b> Same as lemon custard pie, but cover and ornament +with meringue paste, and bake until colored.</p> + +<p><b>Orange meringue pie.</b> Same directions as for lemon meringue pie.</p> + +<p><b>Lemon pie, special.</b> 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.</p> + +<p><b>Cocoanut meringue pie.</b> Same as cocoanut custard pie, but cover with +meringue paste, and bake until colored.</p> +<p><span class="pagenum"><a name="Page_112" id="Page_112">112</a></span></p> + +<h3 class="p6"><a name="apr_21" id="apr_21"></a>APRIL 21</h3> + +<table summary="APRIL 21"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Strawberries with cream</td><td> </td><td> </td> +<td>Antipasto</td></tr> +<tr><td> </td><td colspan="2">Virginia ham and eggs</td><td> </td><td> </td> +<td>Fried smelts, sauce rémoulade</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Spring lamb Irish stew</td></tr> +<tr><td> </td><td colspan="2">Cocoa with whipped cream</td><td> </td><td> </td> +<td>Chiffonnade salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Old fashioned raspberry shortcake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Toke Points on half shell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage santé</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled salmon, Villers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast capon, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Parsnips with cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Duchesse potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endive salad, Victor dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Frankfort pudding, sauce Sabayon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Boiled salmon, Villers.</b> 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.</p> + +<p><b>Frankfort pudding.</b> 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.</p> + +<p><b>Sabayon sauce.</b> 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.</p> + +<p><b>Boiled parsnips.</b> 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.</p> + +<p><b>Parsnips in cream.</b> 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.</p> + +<p><b>Victor dressing.</b> 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.</p> +<p><span class="pagenum"><a name="Page_113" id="Page_113">113</a></span></p> + +<h3 class="p6"><a name="apr_22" id="apr_22"></a>APRIL 22</h3> + +<table summary="APRIL 22"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh cherries</td><td> </td><td> </td> +<td>Grapefruit with chestnuts</td></tr> +<tr><td> </td><td colspan="2">Flannel cakes with maple syrup</td><td> </td><td> </td> +<td>Austrian chicken fritters</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cold asparagus, mustard sauce</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Lemon pie, special</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Soubise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives with garlic and oil</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Deviled crabs in shells</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tenderloin of beef, Cumberland</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stuffed cucumbers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweet potatoes, Southern style, II.</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">California sherbet</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Consommé Soubise.</b> Mix one cup of purée of onions, one pint of cold +chicken broth, three whole eggs and the yolks of three eggs; season with salt, +pepper, and a little grated nutmeg. Strain through a fine sieve, put in buttered +moulds, and cook in bain-marie. Allow to set, slice, and serve in hot consommé.</p> + +<p><b>Ripe olives with garlic and oil.</b> 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.</p> + +<p><b>Austrian chicken fritters.</b> 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.</p> + +<p><b>Sweet potatoes, Southern, II.</b> Peel some sweet potatoes and cut lengthwise +into strips about an eighth of an inch thick. Put some butter into a sauté +pan, and the potatoes, and sprinkle them with brown sugar. Then place on +top another layer of potatoes, sprinkle them with sugar, and so on, filling the +pan. Add hot water, cover the dish, and set in the oven and bake until soft.</p> + +<p><b>California sherbet.</b> Fill glasses with orange water ice, and on top place +five strawberries that have been soaked in California brandy.</p> + +<p><b>Tenderloin of beef, Cumberland.</b> Roast tenderloin of beef, sauce poivrade, +garnished with stuffed cucumbers.</p> + +<p><b>Stuffed cucumbers.</b> Peel two cucumbers and cut in pieces one and one-half +inches thick. Put in casserole and cover with a quart of water, season +with a pinch of salt, bring to a boil, and cool off. With a round cutter remove +the inside from the cucumbers, leaving firm rings. Place these on a buttered +sauté pan and fill with the following stuffing: Mix a cup of bread crumbs +with a cup of purée of fresh mushrooms; season with salt and pepper, add the +yolks of two raw eggs, and some fresh-chopped parsley. Mix well, and fill +the cucumbers. Cover with buttered manilla paper, put a cup of bouillon in +the bottom of the pan, and bake in oven for twenty minutes. Serve as a +garnishing for entrées, or fish; or as a vegetable course, on a platter, with +tomato sauce or meat gravy.</p> +<p><span class="pagenum"><a name="Page_114" id="Page_114">114</a></span></p> + +<h3 class="p6"><a name="apr_23" id="apr_23"></a>APRIL 23</h3> + +<table summary="APRIL 23"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Oysters mariné</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Clam broth in cups Cheese straws</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>English chuck steak, maître d'hôtel</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>White beans with tomatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cocoanut meringue pie Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato soup, Dieppoise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled herring, cream sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hollandaise potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of reindeer, port wine sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweet potatoes flambé with rum</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus tips au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla charlotte glacée Demi tasse</td></tr></table> + +<p><b>English chuck steak, maître d'hôtel.</b> This steak is cut from the end of +the saddle, near the legs. It should be cut all the way across the saddle, and +about an inch and a half thick. Season with salt and pepper, dip in oil, and +broil. When done put on a platter, cover with maître d'hôtel sauce, and +garnish with lemon and watercress.</p> + +<p><b>White beans and tomatoes.</b> 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.</p> + +<p><b>Oysters, mariné.</b> Same as pickled oysters.</p> + +<p><b>Potato soup, Dieppoise.</b> 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.</p> + +<p><b>Sweet potatoes flambé with rum.</b> 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.</p> + +<p><b>Vanilla charlotte glacée.</b> Line a pudding mould with lady fingers, fill +with vanilla ice cream, unmould, and decorate with whipped cream and glacé +cherries.</p> + +<p><b>Dartois Chantilly.</b> 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.</p> +<p><span class="pagenum"><a name="Page_115" id="Page_115">115</a></span></p> + +<h3 class="p6"><a name="apr_24" id="apr_24"></a>APRIL 24</h3> + +<table summary="APRIL 24"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange marmalade</td><td> </td><td> </td> +<td>Eggs en cocotte, plain</td></tr> +<tr><td> </td><td colspan="2">Finnan haddie in cream</td><td> </td><td> </td> +<td>Ripe California olives</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Sand dabs, meunière</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cold asparagus, vinaigrette</td></tr> +<tr><td> </td><td colspan="2">Oolong tea</td><td> </td><td> </td> +<td>Strawberry short cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Burned farina soup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, sauce cardinal</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Olivette potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast shad and roe, à l'Américaine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">English rice pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs en cocotte, plain.</b> 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.</p> + +<p><b>Burned farina soup.</b> 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.</p> + +<p><b>Fillet of sole, cardinal.</b> In a buttered sauté pan put four fillets of sole, +season with salt and white pepper, add one-half glass of white wine, cover with +buttered paper, and bake in oven for ten minutes. Remove the fillets to a +platter, and to the sauté pan add one pint of white wine sauce. Bring to a boil +and then stir in two tablespoonfuls of lobster butter. When the butter is +melted strain the sauce over the fish.</p> + +<p><b>Roast shad and roe, à l'Américaine.</b> 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.</p> + +<p><b>English rice pudding.</b> 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.</p> +<p><span class="pagenum"><a name="Page_116" id="Page_116">116</a></span></p> + +<h3 class="p6"><a name="apr_25" id="apr_25"></a>APRIL 25</h3> + +<table summary="APRIL 25"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit à la Rose</td><td> </td><td> </td> +<td>Consommé in cup</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Fillets of sand dabs, sauce verte</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Leberkloese (liver dumplings)</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Sauerkraut</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Boiled potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Escarole and chicory salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Port de Salut cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pickles</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tenderloin steak, à la Polonaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Spinach with eggs</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce and alligator pear salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Orange custard pie</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Grapefruit à la Rose.</b> 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.</p> + +<p><b>Fillet of sand dabs, fried.</b> 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.</p> + +<p><b>Sauce verte.</b> 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.</p> + +<p><b>Leberkloese (liver dumplings).</b> 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.</p> + +<p><b>Tenderloin steak, Polonaise.</b> Broil the steak, put on a platter, cover with +maître d'hôtel sauce, and garnish with cauliflower Polonaise.</p> +<p><span class="pagenum"><a name="Page_117" id="Page_117">117</a></span></p> + +<h3 class="p6"><a name="apr_26" id="apr_26"></a>APRIL 26</h3> + +<table summary="APRIL 26"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="4">BREAKFAST</td> +<td colspan="2">DINNER</td></tr> +<tr> +<td> </td> +<td colspan="4">Sliced oranges</td> +<td>Consommé à la Russe</td></tr> +<tr> +<td> </td> +<td colspan="4">Ham and eggs</td> +<td>Salted Brazil nuts</td></tr> +<tr> +<td> </td> +<td colspan="4">Rolls</td> +<td>Frogs' legs, sauté à sec</td></tr> +<tr> +<td> </td> +<td colspan="4">Coffee</td> +<td>Breast of tame duck, Virginia style</td></tr> +<tr> +<td colspan="5"> </td> +<td>Fried apples</td></tr> +<tr> +<td colspan="5"> </td> +<td>Wax beans in butter</td></tr> +<tr> +<td colspan="5"> </td> +<td>Romaine salad</td></tr> +<tr><td colspan="4">LUNCHEON</td> +<td> </td> +<td>Neapolitan ice cream</td></tr> +<tr><td> </td> +<td colspan="3">Eggs gourmet</td> +<td> </td> +<td>Assorted cakes</td></tr> +<tr><td> </td> +<td colspan="3">Honeycomb tripe with cream and peppers</td> +<td> </td> +<td>Coffee</td></tr> +<tr> +<td> </td> +<td colspan="2">Baked potatoes</td> +<td> </td> +<td colspan="2">SUPPER</td></tr> +<tr> +<td> </td> +<td colspan="2">Fresh vegetable salad</td> +<td colspan="2"> </td> +<td>Angels on horseback</td></tr> +<tr> +<td> </td> +<td colspan="2">Imperial pancake</td> +<td colspan="2"> </td> +<td>Chicken à la King</td></tr> +<tr> +<td> </td> +<td colspan="2">Demi tasse</td> +<td colspan="2"> </td> +<td>Coffee</td></tr> +</table> + +<p><b>Eggs gourmet.</b> Spread some terrine de foie gras on four pieces of toast, +lay a poached egg on top of each piece, and cover with sauce Périgord.</p> + +<p><b>Honeycomb tripe with cream and peppers.</b> 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.</p> + +<p><b>Imperial pancakes.</b> 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.</p> + +<p><b>Consommé à la Russe.</b> To consommé brunoise add a spoonful of boiled +barley and a few squares of boiled smoked beef tongue for each person.</p> + +<p><b>Breast of tame duck.</b> Cut the breasts from a tame duck, season with +salt and pepper. Put a piece of butter in a sauté pan, add the breasts and sauté +for about fifteen minutes if the duck is a young one. Serve on a platter covered +with sauce Colbert.</p> + +<p><b>Breast of duck, Virginia style.</b> Broil two slices of Virginia ham and lay +on top of the breasts prepared as above.</p> + +<p><b>Boiled wax beans.</b> 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.</p> + +<p><b>Angels on horseback.</b> Select large eastern oysters, wrap a slice of thin +raw bacon around each oyster, and fasten with a wooden toothpick. Dip +them in beaten eggs mixed with a little Worcestershire and English mustard, +then roll in fresh bread crumbs, and place in a buttered sauté pan with bits +of butter on top of each oyster. Bake in hot oven for about eight minutes, and +serve on toast. Pour maître d'hôtel sauce on top, and garnish with parsley +in branches and halves of lemon.</p> +<p><span class="pagenum"><a name="Page_118" id="Page_118">118</a></span></p> + +<h3 class="p6"><a name="apr_27" id="apr_27"></a>APRIL 27</h3> + +<table summary="APRIL 27"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit juice</td><td> </td><td> </td> +<td>Poached eggs, d'Artois</td></tr> +<tr><td> </td><td colspan="2">Oatmeal and cream</td><td> </td><td> </td> +<td>Turkey hash in cream</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Alligator pear salad</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>Vanilla meringue pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée of green asparagus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lyon sausage Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of turbot, Windsor</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Leg of mutton, Choiseul</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">O'Brien potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole and chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Jam roll pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Poached eggs, d'Artois.</b> Place the poached eggs on toast and pour thick +tomato sauce over them.</p> + +<p><b>Purée of green asparagus.</b> 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.</p> + +<p><b>Fillet of turbot, Windsor.</b> Cut six fillets of fish, put in a buttered sauté +pan, season with salt and white pepper, add one-half glass of white wine and +one-half glass of stock, cover with buttered manilla paper, and boil until done. +Make a white wine sauce and add to it one dozen parboiled oysters and the +tail of a lobster cut in slices. Place the fillets on a platter, pour the sauce +over them, and garnish with six fried shrimps.</p> + +<p><b>Leg of mutton, Choiseul.</b> Roast leg of mutton, sauce Madère, garnished +with small croustades of purée of peas and purée of spinach, and fresh mushrooms +sauté in butter.</p> + +<p><b>Jam roll pudding.</b> 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.</p> + +<p><b>Peach Norelli.</b> Fill two meringue shells with a small tablespoonful of +vanilla ice cream. On a fancy plate place an ice cold whole preserved peach, +or a fresh peach that has been cooked in syrup. On two sides of the peach +press the filled meringue shells, decorate the center with whipped cream, and +on the top place a whole marron glacé.</p> +<p><span class="pagenum"><a name="Page_119" id="Page_119">119</a></span></p> + +<h3 class="p6"><a name="apr_28" id="apr_28"></a>APRIL 28</h3> + +<table summary="APRIL 28"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Honey in comb</td><td> </td><td> </td> +<td>Stuffed tomatoes with anchovies</td></tr> +<tr><td> </td><td colspan="2">Plain scrambled eggs</td><td> </td><td> </td> +<td>Clam broth in cups</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Cheese straws</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Planked shad and roe</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cucumber salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Céléstine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Brook trout sauté, miller style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Larded tenderloin of beef, Montpasson</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Onion glacés</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Quartered artichokes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Parisian potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Field salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Meringue glacée au chocolat</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Consommé Céléstine.</b> Make some thin pancakes, cut in strips like +matches, and serve in consommé.</p> + +<p><b>Larded tenderloin of beef.</b> 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.</p> + +<p><b>Larded tenderloin of beef, Montbasson.</b> Cook the tenderloin as above, +but serve with sauce Madère, and garnish with a bouquet of quartered artichokes, +glacéd onions, and Parisian potatoes.</p> + +<p><b>Quartered artichokes.</b> 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.</p> + +<p><b>Pears Bourdaloue.</b> 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.</p> +<p><span class="pagenum"><a name="Page_120" id="Page_120">120</a></span></p> + +<h3 class="p6"><a name="apr_29" id="apr_29"></a>APRIL 29</h3> + +<table summary="APRIL 29"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Strawberries with cream</td><td> </td><td> </td> +<td>Pickled salmon, St. Francis</td></tr> +<tr><td> </td><td colspan="2">Fried hominy</td><td> </td><td> </td> +<td>Eggs, Commodore</td></tr> +<tr><td> </td><td colspan="2">Country sausages</td><td> </td><td> </td> +<td>Hashed fillet of beef, Sam Ward</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cocoanut custard pie</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of parsnips</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tomcods, Montmorency</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken sauté, Madeleine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Alligator pear salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Omelette au cognac Coffee</td></tr></table> + +<p><b>Pickled salmon, St. Francis.</b> Cut in small pieces two pounds of raw +salmon and put in sauté pan, add a can of sliced cèpes, a cupful of sliced sour +pickles, one-half cup of sliced green olives, a glass of white wine, a pint of +tomato ketchup, one spoonful of salt, one tablespoonful of paprika, and four +peeled tomatoes, squeezed and cut in small pieces. Put on fire, bring to the +boiling point, set on back of the stove and let stand for a half hour. Then put +in earthen jar and place in ice box. Serve cold.</p> + +<p><b>Eggs, Commodore.</b> Cook the eggs en cocotte, just before serving pour a +little Béarnaise sauce on top.</p> + +<p><b>Hashed fillet of beef, Sam Ward.</b> Take the unused portions of roasted or +larded tenderloin of beef and cut in small squares. Also an equal amount of +boiled potatoes cut in the same way. In a sauté pan put one chopped onion +and two green peppers cut in small dices, with two ounces of butter. Simmer +until soft, then add the potato and meat, one cup of bouillon, or two cups, if +necessary, season with salt, cover, put in oven and cook for thirty minutes. +Serve on platter with chopped parsley on top, and garnished with small pieces +of toast.</p> + +<p><b>Cream of parsnips.</b> 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.</p> + +<p><b>Tomcods, Montmorency.</b> Put four tomcods on a buttered flat sauté pan, +season with salt and pepper, put four canned heads of mushrooms on top of +each fish, cover with Italian sauce, sprinkle with a little grated cheese, put +small bits of butter on top, and bake in a moderate oven for twenty minutes. +Before serving pour the juice of two lemons over the fish, sprinkle with +chopped parsley, and serve in same pan.</p> + +<p><b>Chicken sauté, Madeleine.</b> Joint two spring chickens and put in sauté +pan with three ounces of butter, season with salt and pepper, and then simmer +for five minutes. Then sprinkle two spoonfuls of sifted flour over the chicken +and simmer for two minutes. Add one pint of boiling milk and boil for ten +minutes. Then remove the chicken to a platter, bring the sauce to a boil, add +one cup of cream, and strain over the chicken. See that the sauce is well +seasoned. Sprinkle about one and one-half cupfuls of macédoine vegetables +over all.</p> + +<p><b>Omelet au cognac.</b> 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.</p> +<p><span class="pagenum"><a name="Page_121" id="Page_121">121</a></span></p> + +<h3 class="p6"><a name="apr_30" id="apr_30"></a>APRIL 30</h3> + +<table summary="APRIL 30"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Raspberries with cream</td><td> </td><td> </td> +<td>Grapefruit en suprême</td></tr> +<tr><td> </td><td colspan="2">Waffles</td><td> </td><td> </td> +<td>Eggs à la Turque</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>Chickens' legs, deviled</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Asparagus Hollandaise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Gauffrette potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Apple pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>American cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé printanier royal</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Halibut, Richmond</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast tame duck with olive sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweet potatoes, country style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed tomatoes, family fashion.</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold asparagus, mayonnaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Biscuit Tortoni</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs à la Turque.</b> To shirred eggs add a few chickens' livers sauté, in +brown gravy. Place a slice of truffle on top of each egg.</p> + +<p><b>Deviled chickens' legs.</b> 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.</p> + +<p><b>Devil sauce.</b> 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.</p> + +<p><b>Consommé printanier.</b> Cut all kinds of spring vegetables in fancy or +dice shapes, boil in salt water, and serve in hot consommé. Just before serving +add some small leaves of chervil. The vegetables commonly used are +carrots, turnips, peas, string beans, small green asparagus tips, small flowers +of cauliflower, etc.</p> + +<p><b>Halibut, Richmond.</b> 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.</p> + +<p><b>Olive sauce.</b> 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.</p> + +<p><b>Stewed tomatoes, family fashion.</b> 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.</p> +<p><span class="pagenum"><a name="Page_122" id="Page_122">122</a></span></p> + +<h3 class="p6"><a name="may_1" id="may_1"></a>MAY 1</h3> + +<table summary="MAY 1"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">DINNER</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Bisque of crabs</td></tr> +<tr><td> </td><td colspan="2">Melba toast</td><td> </td><td> </td> +<td>Radishes</td></tr> +<tr><td> </td><td colspan="2">Ceylon tea</td><td> </td><td> </td> +<td>Fillet of sole, Marguery</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Vol au vent of salmon, Génoise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Planked shad and roe</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cucumber salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Fancy ice cream</td></tr> +<tr><td colspan="2">LUNCHEON</td><td colspan="3"> </td> +<td colspan="2">Alsatian wafers</td></tr> +<tr><td> </td><td colspan="2">Little Neck clam cocktail</td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td colspan="2">Broiled striped bass, maitre d'hôtel</td><td> </td><td> </td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Potatoes natural</td><td> </td><td> </td> +<td>SUPPER</td></tr> +<tr><td> </td><td colspan="2">Lettuce and tomato salad</td><td> </td><td> </td> +<td>Canapé of sardines</td></tr> +<tr><td> </td><td colspan="2">French pancakes</td><td> </td><td> </td> +<td>Yorkshire buck</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +</table> + +<p><b>Fillet of sole, Marguery.</b> Put four fillets of sole in a buttered sauté pan. +Season each fillet with salt and a little Cayenne pepper, add one-half glass +of white wine, and cover with buttered manilla paper. Put in oven and cook +for six minutes. Remove the fillets to a buttered silver platter, place six +boiled mussels and one head of canned mushrooms on top of each fillet. Now +add to what wine is left in the sauce pan, one spoonful of white wine sauce, +and bring to a boil, and bind with the yolks of two eggs and two ounces of +butter. Stir well so the butter will be thoroughly melted. Strain and pour +over the fish, sprinkle with grated bread crusts, and bake in a very hot oven +just long enough to acquire a light golden color.</p> + +<p><b>Vol au vent of salmon, Génoise.</b> Make one large, or four individual, vol +au vent shells. Boil one pound of salmon in salted water; when done cut in +pieces one inch square, put in casserole, cover with one-half pint of Génoise +sauce, add eight heads of canned mushrooms, season well, and fill the shells.</p> + +<p><b>Chicken sauté, Montpensier.</b> Joint a spring chicken and season with salt +and pepper. Melt in a sauté pan one ounce of butter; when hot add the chicken +and sauté until nice and brown. Then sprinkle with one-half spoonful of flour +and let that get brown; add one-half cup of bouillon and a spoonful of meat +extract, and simmer without being covered for five minutes. Then remove +the chicken to a platter, season the sauce well and pour over it. Garnish with +quartered tomatoes sautéed in butter, and chopped parsley and chives, and also +with small pieces of bread cut in heart shapes and fried in butter.</p> + +<p><b>Yorkshire buck.</b> Welsh rabbit on anchovy toast with a poached egg and +two strips of broiled bacon on top.</p> +<p><span class="pagenum"><a name="Page_123" id="Page_123">123</a></span></p> + +<h3 class="p6"><a name="may_2" id="may_2"></a>MAY 2</h3> + +<table summary="MAY 2"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Suprême of oysters, St. Francis</td></tr> +<tr><td> </td><td colspan="2">Buckwheat cakes, maple syrup</td><td> </td><td> </td> +<td>Eggs Malakoff</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Broiled chicken</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Soufflé potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Old fashioned strawberry shortcake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Farina soup, Francis Joseph</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of flounder, Pompadour</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Larded sirloin of beef, D'Orsay</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes jardinière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rissolées potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Burgundy wine jelly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Breast of squab, Périgord.</b> Cut the breasts from four squabs, season with +salt and pepper, roll in flour, and fry in sauté pan in three ounces of butter. +When done place on toast and cover with sauce Périgord.</p> + +<p><b>Fillet of flounder, Pompadour.</b> Cut the fillets from a flounder and place +them on a china platter, season with salt, pepper, the juice of a lemon, and +a spoonful of olive oil. Set in the ice box for twelve hours; then take out +and roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in +swimming lard. When done place on a platter on a napkin, and garnish +with fried parsley and quartered lemons. Make a sauce of six fillets of anchovies +cut in small slices, mixed with sauce Tartar, well seasoned, and +serve separate.</p> + +<p><b>Artichokes jardinière.</b> Boiled artichoke bottoms filled with macédoine +of vegetables.</p> + +<p><b>Farina soup, Francis Joseph.</b> Roast a pheasant in the oven for five minutes +to obtain a slight color, then put in fresh-prepared consommé and boil +until soft. Then strain the consommé, bring to a boil, add three pints of +farina and boil for fifteen minutes. Then bind with the yolks of two eggs +and one-half cup of cream, add a glass of sherry wine, one spoonful of grated +cheese; season with salt, a little cayenne pepper and the juice of a lemon. Cut +the breast of the pheasant in thin slices and put in the soup tureen and pour +the soup over it; give it a sprinkle of chopped parsley, and serve hot.</p> +<p><span class="pagenum"><a name="Page_124" id="Page_124">124</a></span></p> + +<h3 class="p6"><a name="may_3" id="may_3"></a>MAY 3</h3> + +<table summary="MAY 3"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Suprême of oysters, St. Francis</td></tr> +<tr><td> </td><td colspan="2">Buckwheat cakes, maple syrup</td><td> </td><td> </td> +<td>Eggs Malakoff</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Broiled chicken</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Soufflé potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Old fashioned strawberry shortcake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé chiffonnade</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of smelts, Stanley</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken sauté, Demidoff</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Turnips glacés</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endives salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Biscuit glacé, au peppermint</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Suprême of oysters, St. Francis.</b> For about eight people. Use twenty +California oysters or seven Eastern oysters for each person. Serve like an +oyster cocktail in grapefruit suprême glasses in the following sauce: Mix +one cup of tomato ketchup, a short cup of cream, one teaspoonful of Worcestershire +sauce, one teaspoonful of lemon juice, season with salt, a dash of tobasco, +and paprika. The cream should be added last. Keep the sauce on ice until +needed.</p> + +<p><b>Eggs, Malakoff.</b> Spread some fresh caviar on four pieces of toast, lay a +poached egg on each, and cover the eggs with horseradish sauce and cream.</p> + +<p><b>Consommé chiffonnade.</b> Cut equal parts of lettuce and sorrel in Julienne +style, put in casserole, cover with water, bring to a boil, then drain off water +and allow to become cool. Then put back in casserole, add two quarts of +consommé, and boil very slowly for about thirty minutes. Before serving +add a little chopped parsley and chervil.</p> + +<p><b>Fillet of smelts, Stanley.</b> Split six smelts, remove the bones, season with +salt and pepper, place in a buttered sauté pan, add one-half glass of white +wine, and cover with buttered paper. Bake in oven for five minutes, and then +place the fillets on a platter. Make a cardinal sauce but add to it the tail of +a lobster cut in small squares, twelve slices of truffles, and six heads of canned +mushrooms, sliced. Pour over the fish.</p> + +<p><b>Cardinal sauce.</b> One pint of sauce au vin blanc; bring to a boil and stir +in two spoonfuls of lobster butter.</p> + +<p><b>Chicken sauté, Demidoff.</b> Joint a spring chicken, season with salt and +pepper and put in sauté pan with two ounces of butter. Heat, add the +chicken, and sauté on both sides for fifteen minutes. Then add a cup of +Madeira sauce, and dress on a platter with sauce over it. Garnish the platter +with turnips glacé; onions glacé; queen olives with the stones removed, and +warmed in sherry wine; and French carrots.</p> +<p><span class="pagenum"><a name="Page_125" id="Page_125">125</a></span></p> + +<h3 class="p6"><a name="may_4" id="may_4"></a>MAY 4</h3> + +<table summary="MAY 4"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Raspberries with cream</td><td> </td><td> </td> +<td>Canapé Riga</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Sand dabs, meunière</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Ox tail braisé</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Noodles Polonaise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cole slaw, 1,000 Island dressing</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lemon custard pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée of red kidney beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of halibut, Bristol</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads braisé, Zurich</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">New peas, au cerfeuil</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Julienne potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce and grapefruit salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Savarin Mirabelle</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Ox tail braisé.</b> Cut two ox tails in pieces three inches long, wash well +and dry with a towel or cloth. Season with salt and pepper. In a casserole +put three ounces of butter, put on the stove, and when hot add the ox tail. +Sauté until nice and brown, then add three spoonfuls of flour, and let that +become brown also. Then add one quart of boiling water, a bouquet garni, +a little salt, one-half can of tomatoes, or four chopped fresh tomatoes, one +piece of garlic, an onion and a carrot. Cover the casserole and put in the +oven until the ox tail is soft. It will require two or three hours. When done +remove the ox tail to a platter, reduce the sauce, season well, and strain over +the ox tail on the platter.</p> + +<p><b>Purée of kidney beans.</b> 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.</p> + +<p><b>Fillet of halibut, Bristol.</b> Put four fillets of halibut in a buttered sauté +pan, season with salt and pepper, cover with buttered paper, add one-half +glass of milk and water mixed, and cook. When done place the fish on a +buttered platter, garnish with two dozen parboiled oysters, and cover all with +cream sauce. Sprinkle with grated cheese, put small bits of butter on top, +put in oven and bake until colored.</p> + +<p><b>Sweetbreads braisé, Zurich.</b> Put some braised sweetbreads on a platter +and garnish with croustades financière and sauce Madère.</p> +<p><span class="pagenum"><a name="Page_126" id="Page_126">126</a></span></p> + +<h3 class="p6"><a name="may_5" id="may_5"></a>MAY 5</h3> + +<table summary="MAY 5"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Gooseberries in cream</td><td> </td><td> </td> +<td>Oranges en suprême au Curaçao</td></tr> +<tr><td> </td><td colspan="2">Waffles</td><td> </td><td> </td> +<td>Clam broth in cups</td></tr> +<tr><td> </td><td colspan="2">Honey in comb</td><td> </td><td> </td> +<td>Cheese straws</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Broiled squab on toast</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Olivette potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cold asparagus, mustard sauce</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Chocolate éclairs</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé croûte au pot</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crab legs, Josephine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of beef, Cendrillon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pâté de foie gras</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of lettuce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Omelet with fresh strawberries</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Oranges en suprême au Curaçao.</b> Slice two oranges, sprinkle with a +spoonful of powdered sugar, and add one pony of Curaçao. Have well iced, +and serve in large suprême glasses.</p> + +<p><b>Consommé croûte au pot.</b> Cut carrots, turnips, cabbage and leeks in +small thin squares, parboil, and finish cooking in consommé. Serve with +sliced French bread browned in oven.</p> + +<p><b>Crab legs, Josephine.</b> Bread the crab legs with fresh bread crumbs, and +fry in a pan, with butter. Dish up on a round platter, with sliced fresh mushrooms +sauté in butter in center. Serve sauce Colbert separate.</p> + +<p><b>Fillet of beef, Cendrillon.</b> Roast tenderloin of beef, sauce Madère, garnished +with the following: Shape some potato croquettes in the form of small +patties, about one and one-half inch in diameter and one inch high. Roll in +flour, beaten eggs, and bread crumbs. Mark about an eighth inch deep on +top with a small round cutter, and fry in swimming lard. Then lay out on +a towel, lift out the cover formed by the cutter, and save. Scoop out the +center, fill with a soubise (purée of onions), and replace the cover.</p> +<p><span class="pagenum"><a name="Page_127" id="Page_127">127</a></span></p> + +<h3 class="p6"><a name="may_6" id="may_6"></a>MAY 6</h3> + +<table summary="MAY 6"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="3">Strawberries and raspberries, with cream</td><td> </td> +<td>Hors d'oeuvres variés</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs</td><td> </td><td> </td> +<td>Eggs Châteaubriand</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Breaded lamb chops, reformé</td></tr> +<tr><td> </td><td colspan="2">Oolong tea</td><td> </td><td> </td> +<td>Endives salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lamb broth à la Grecque</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lake Tahoe trout, maître d'hôtel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Calf's head, Providence</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Watercress salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">French pastry</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Châteaubriand.</b> Spread some foie gras on a piece of toast, lay a +poached egg on top, and cover with tomato sauce.</p> + +<p><b>Breaded lamb chops, reformé.</b> Mix the crumbs made from one loaf of +bread with two slices of chopped ham and one spoonful of chopped parsley. +Season eight chops with salt and pepper, roll in flour, then in beaten eggs, +and finally in the crumbs mixed as above. Fry in hot butter, and when done +place on a platter and pour around them the following sauce: Cut in small +strips, and in equal parts, some gherkins, beets, fresh mushrooms sauté in +butter, or canned mushrooms, smoked beef tongue, and the whites of hard-boiled +eggs. Add one pint of good meat gravy and a spoonful of melted +currant jelly. Season with salt and Cayenne pepper. Serve some of the +sauce separate.</p> + +<p><b>Lamb broth, à la Grecque.</b> 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.</p> + +<p><b>Calf's head, Providence.</b> Boil a calf's head with the brain and tongue. +Place one piece of each, for each person, on a platter, cover with sauce Madère +with mushrooms and olives.</p> +<p><span class="pagenum"><a name="Page_128" id="Page_128">128</a></span></p> + +<h3 class="p6"><a name="may_7" id="may_7"></a>MAY 7</h3> + +<table summary="MAY 7"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced bananas with cream</td><td> </td><td> </td> +<td>Crab salad, Louis</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Braised mutton chops with string beans</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Gendarme potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Orange meringue pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Vivieurs</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Suchet</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads braisé, Godard</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of reindeer, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweet potatoes, Southern style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée of salad (vegetable)</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Crab salad, Louis.</b> 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.</p> + +<p><b>Braised mutton chops.</b> Have six chops cut one and one-half inches thick, +season with salt and pepper. In a sauté pan on the stove put one spoonful +of fat or lard, and when hot add the chops and fry on both sides until brown. +Then drain off the fat, add two ounces of butter, sprinkle with a spoonful of +flour, add one pint of stock, one crushed tomato, one bay leaf, one clove; and +then simmer slowly for an hour and a half. When done place the chops on +a platter, season the sauce well, and strain over the chops.</p> + +<p><b>Consommé Vivieurs.</b> Make a Julienne of beets, leeks and celery, in +equal parts, parboil in salt water, and finish cooking in consommé. Then add +the breast of a boiled chicken also cut Julienne. Chop a raw beet, press out +the juice and add to the consommé. This will give it a nice reddish color. +Serve croûtons diablé separate.</p> + +<p><b>Croûtons diablé (for soup).</b> 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.</p> + +<p><b>Fillet of sole, Suchet.</b> Make a Julienne of vegetables in the same manner +as for consommé. Prepare a fillet of sole, au vin blanc. When the sole is +done add the Julienne of vegetables to the white wine sauce, together with a +little chopped tarragon, and pour over the fish. Have the sauce well seasoned.</p> + +<p><b>Sweetbreads braisé, Godard.</b> Braise the sweetbreads and dish up on a +platter. Garnish with whole truffles heated in sherry wine, and whole heads +of mushrooms fried in butter, rooster combs, rooster fries, and sauce Madère +around the platter.</p> +<p><span class="pagenum"><a name="Page_129" id="Page_129">129</a></span></p> + +<h3 class="p6"><a name="may_8" id="may_8"></a>MAY 8</h3> + +<table summary="MAY 8"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Guava jelly</td><td> </td><td> </td> +<td>Grapefruit en suprême au marasquin</td></tr> +<tr><td> </td><td colspan="2">Rice cakes</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Breakfast sausages</td><td> </td><td> </td> +<td>Finnan haddie in cream</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>Baked potatoes</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Italian salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé with royal and carrots</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crab meat, Belle Hélène</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tournedos Bordelaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Julienne potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cauliflower au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fresh strawberry coupe</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Consommé with royal and carrots.</b> Boil one quart of French carrots in +salted water. When done, drain off the water and pass the carrots through +a fine sieve. Take a cup of this carrot purée and mix with two whole eggs +and one yolk, season with salt and pepper, and strain again. Put in a small +buttered pudding mould and cook in a bain-marie. When set, allow to become +cool, remove from mould, and cut in any fancy shape desired. Serve +in hot consommé.</p> + +<p><b>Tournedos Bordelaise.</b> 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.</p> + +<p><b>Fresh strawberry coupe.</b> 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.</p> + +<p><b>Fresh raspberry coupe.</b> Use raspberries, and prepare as above.</p> + +<p><b>Banana coupe.</b> Use sliced bananas, and prepare in the same manner as +for strawberries.</p> + +<p><b>Orange coupe.</b> Use sliced oranges, and prepare as above.</p> + +<p><b>Grapefruit coupe.</b> Same as orange coupe, but use a little more sugar.</p> +<p><span class="pagenum"><a name="Page_130" id="Page_130">130</a></span></p> + +<h3 class="p6"><a name="may_9" id="may_9"></a>MAY 9</h3> + +<table summary="MAY 9"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange juice</td><td> </td><td> </td> +<td>Crab ravigote</td></tr> +<tr><td> </td><td colspan="2">Omelet with cèpes</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Chicken à la King</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Knickerbocker salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Baba au rhum</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée of white beans, Soubise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of bass, Duglère</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rack of lamb, Montjo</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sybil potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peach Norelli</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Knickerbocker salad.</b> 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.</p> + +<p><b>Purée of white beans, Soubise.</b> 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.</p> + +<p><b>Crab ravigote.</b> 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.</p> + +<p><b>Fillet of bass, Duglère.</b> 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.</p> + +<p><b>Rack of lamb, Montjo.</b> Roast a rack of lamb, and serve with sauce Madère, +to which has been added a can of French mushrooms and some stuffed +olives.</p> + +<p><b>Omelet with cèpes.</b> Melt two ounces of butter in an omelet pan, then +add a can of sliced cèpes, season with salt and pepper, and fry them. Then +add twelve beaten eggs, and make the omelet. Pour some brown gravy +around the omelet. Cream or tomato sauce may be used, if desired.</p> +<p><span class="pagenum"><a name="Page_131" id="Page_131">131</a></span></p> + +<h3 class="p6"><a name="may_10" id="may_10"></a>MAY 10</h3> + +<table summary="MAY 10"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Cherries</td><td> </td><td> </td> +<td>Crab meat in cream</td></tr> +<tr><td> </td><td colspan="2">Poached eggs on toast</td><td> </td><td> </td> +<td>Radishes</td></tr> +<tr><td> </td><td colspan="2">Broiled bacon</td><td> </td><td> </td> +<td>Loin of lamb chops, jardinière</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Soufflé potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cold artichokes, mustard sauce</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Assorted cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Valentienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lake Tahoe trout, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken sauté, Montpensier</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Duchesse potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Jets de houblons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Dandelion salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Dartois Chantilly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr> +</table> + +<p><b>Loin of lamb chops, jardinière.</b> 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.</p> + +<p><b>Consommé Valentienne.</b> Make some small dumplings of cream puff paste +and boil in salt water for two minutes. Cook some lettuce, cut Julienne style, +in consommé. Boil some Italian paste. Serve equal parts of each in boiling +consommé.</p> + +<p><b>Suggestions and recipes for preserves, jellies and pickles.</b> 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.</p> + +<p>If corn starch be put in the juice before adding the sugar it will make it +clearer. Use two teaspoonfuls in two tablespoonfuls of water, to three pints +of juice. A teaspoonful of sugar on top of jelly, in the glass, prevents moulding. +(To one pint of juice 1½ lbs. sugar).</p> + +<p><b>Preserves.</b> 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.</p> + +<p><b>Pickles.</b> Cider vinegar is best for pickles. If vinegar is too strong dilute +<span class="pagenum"><a name="Page_132" id="Page_132">132</a></span> +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.</p> + +<p>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.</p> + +<h3 class="p6"><a name="may_11" id="may_11"></a>MAY 11</h3> + +<table summary="MAY 11"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Sardines in oil</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Chicken broth in cups</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Fried tomcods, Tartar sauce</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Broiled honeycomb tripe, Chili sauce</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Browned mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Field and beet salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lemon meringue pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage santé</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crab meat, Suzette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast ribs of beef, Yorkshire pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">French peas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Grapefruit coupe</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Broiled honeycomb tripe, Chili sauce.</b> 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.</p> + +<p><b>Preserves. Amount of fruit required.</b> Seven and one-half pounds of +cherries and seven and one-half pounds of sugar will make one gallon of +preserves.</p> + +<p>Fourteen pounds of berries and fourteen pounds of sugar will make five +quarts of jam.</p> + +<p>Two quarts of stemmed currants will make two pints of juice. Added to +two pounds of sugar it will make three tumblers of jelly.</p> + +<p>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.</p> + +<p><b>Strawberry preserves.</b> 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 +<span class="pagenum"><a name="Page_133" id="Page_133">133</a></span> +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.</p> + +<p><b>Blackberry jam.</b> Four quarts of blackberries, two quarts of nice cooked +apples, four quarts of cane sugar. Boil for twenty-five or thirty minutes.</p> + +<p><b>Raspberry or loganberry jam.</b> 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.</p> + +<p><b>Canned strawberries.</b> 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.</p> + +<p><b>Apple jelly.</b> 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.</p> + +<p><b>Blackberry jelly.</b> 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.</p> +<p><span class="pagenum"><a name="Page_134" id="Page_134">134</a></span></p> + +<h3 class="p6"><a name="may_12" id="may_12"></a>MAY 12</h3> + +<table summary="MAY 12"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Nutmeg melon</td><td> </td><td> </td> +<td>Écrevisses en buisson</td></tr> +<tr><td> </td><td colspan="2">Shirred eggs</td><td> </td><td> </td> +<td>Chicken patties, Toulouse</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Broiled Virginia ham</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Panachée salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Savarin with strawberries</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Ravioli</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Shad roe, Bordelaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of beef, Lombarde</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold asparagus, vinaigrette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Soufflé pudding, Dame Blanche</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Chicken patties, Toulouse.</b> Fill some patty shells with Toulouse filling, +prepared in the same manner as for Vol au vent Toulouse.</p> + +<p><b>Broiled Virginia ham.</b> Use either boiled or raw Virginia ham. Cut in +thin slices, broil, and serve on platter, garnished with parsley in branches.</p> + +<p><b>Panachée salad.</b> 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.</p> + +<p><b>Consommé Ravioli.</b> Make some small raviolis and boil them for five or +ten minutes in consommé.</p> + +<p><b>Shad roe, Bordelaise.</b> 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.</p> + +<p><b>Fillet of beef, Lombarde.</b> Roast tenderloin of beef, sauce Madère, garnished +with stuffed tomatoes and potato croquettes.</p> + +<p><b>Soufflé pudding, Dame Blanche.</b> 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.</p> +<p><span class="pagenum"><a name="Page_135" id="Page_135">135</a></span></p> + +<h3 class="p6"><a name="may_13" id="may_13"></a>MAY 13</h3> + +<table summary="MAY 13"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apple with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Griddle cakes</td><td> </td><td> </td> +<td>Strained onion soup</td></tr> +<tr><td> </td><td colspan="2">Maple syrup</td><td> </td><td> </td> +<td>Croûtons Parmesanne</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Pickelsteiner stew</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Turinoise Salted Brazil nuts</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sand dabs, David</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken sauté, au Madère</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Persillade potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peaches Bordaloue</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Croûtons Parmesanne.</b> 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.</p> + +<p><b>Pickelsteiner stew.</b> Two pounds of veal, two pounds of shoulder of lamb, +and two pounds of pork cut in pieces one and one-half inches square. +Put in a sauté pan with two ounces of butter, season with salt and pepper, +and cook until brown; then put in casserole with an onion chopped fine, and +let it become brown, then add one-half cup of flour; one pint of purée of +tomatoes; one quart of bouillon, stock, or hot water, and a bouquet garni. +Cover, and cook for half an hour; then add two pounds of potatoes cut in one +inch squares, and cook until soft. Serve in casserole, or individual cocotte +dishes.</p> + +<p><b>Potage Turinoise.</b> One quart of purée of tomatoes and two quarts of +consommé, mixed. Garnish with cooked spaghetti cut one inch long. Serve +about two cupfuls of grated cheese separate.</p> + +<p><b>Salted Brazil nuts.</b> 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.</p> + +<p><b>Sand dabs, David.</b> 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.</p> + +<p><b>Chicken sauté, au Madère.</b> 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.</p> + +<p><b>Peaches Bourdaloue.</b> Prepare in the same manner as Pears Bourdaloue.</p> +<p><span class="pagenum"><a name="Page_136" id="Page_136">136</a></span></p> + +<h3 class="p6"><a name="may_14" id="may_14"></a>MAY 14</h3> + +<table summary="MAY 14"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberry preserves</td><td> </td><td> </td> +<td>Alligator pear cocktail</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs, asparagus tips</td><td> </td><td> </td> +<td>Broiled Alaska black codfish</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Maître d'hôtel potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Fricadellen</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Spinach with eggs</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Banana coupe</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Macaroons</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Diablé</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled salmon, Fidgi</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Saddle of lamb, Carnot</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Watercress salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Omelette soufflée à la vanille</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Alligator pear cocktail.</b> 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.</p> + +<p><b>Fricadellen (Balls of cooked meat).</b> 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.</p> + +<p><b>Consommé Diablé.</b> Cut three thin slices of bread, as for sandwiches, and +spread with two cups of grated Parmesan or Swiss cheese, that has been +mixed with the yolks of two eggs and plenty of Cayenne pepper. Bake in a +hot oven until brown. Cut in small squares or circles, and serve on a napkin +on a platter. Serve the consommé very hot.</p> + +<p><b>Boiled salmon, Fidgi.</b> Boil the salmon and serve on a napkin, garnished +with small round boiled potatoes, quartered lemons, and parsley in branches. +Serve sauce Fidgi separate.</p> + +<p><b>Sauce Fidgi.</b> One cup of sauce Hollandaise and one cup of sauce Riche, +mixed with one spoonful of melted meat extract. Season well.</p> + +<p><b>Saddle of lamb, Carnot.</b> Roast saddle of lamb, with sauce Madère. Garnish +the saddle with six stuffed fresh mushrooms and Parisian potatoes.</p> +<p><span class="pagenum"><a name="Page_137" id="Page_137">137</a></span></p> + +<h3 class="p6"><a name="may_15" id="may_15"></a>MAY 15</h3> + +<table summary="MAY 15"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Cantaloupe</td><td> </td><td> </td> +<td>Eggs ministerielle</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Koenigsberger klobs</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Stewed tomatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Ginger snaps</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Fontange</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Doria</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tenderloin of beef, Brillat Savarin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Spinach in cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Strawberry ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Koenigsberger klobs.</b> 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.</p> + +<p><b>Ginger snaps.</b> 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.</p> + +<p><b>Potage Fontange.</b> Make a purée of white beans. Simmer some sliced +sorrel in butter, and add to the soup before serving.</p> + +<p><b>Fillet of sole, Doria.</b> Put four fillets of sole in a buttered sauté pan, +season with salt and pepper, add a half glass of claret, and cover with buttered +paper. Bake in oven, and when done remove the fish to a platter. Put in a +casserole one ounce of butter, and heat same. Add to the hot butter one ounce +of flour, one cup of stock or bouillon, the remainder of the claret used in +cooking the fish, and one spoonful of meat extract. Season with salt, pepper, +and a teaspoonful of Worcestershire sauce, boil for five minutes, and strain. +Cut some cucumbers in round balls and simmer in butter. Add to the sauce, +and pour over the fish.</p> + +<p><b>Tenderloin of beef, Brillat Savarin.</b> Roast tenderloin of beef, sauce Madère, +garnished with stuffed fresh mushrooms and stuffed tomatoes.</p> +<p><span class="pagenum"><a name="Page_138" id="Page_138">138</a></span></p> + +<h3 class="p6"><a name="may_16" id="may_16"></a>MAY 16</h3> + +<table summary="MAY 16"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Blackberry jam</td><td> </td><td> </td> +<td>Canapé St. Francis</td></tr> +<tr><td> </td><td colspan="2">Buckwheat cakes</td><td> </td><td> </td> +<td>Eggs Mirabel</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Sour schmorrbraten</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Noodles</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Tosca</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lyon sausage and pimentos</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crab meat in chafing dish</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken sauté, Amphitian</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Timbale of rice, Créole</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Parisian potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Savarin au kirsch</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Eggs Mirabel.</b> Spread some foie gras on four pieces of toast, lay a +poached egg on top of each piece, and cover with sauce Périgueux.</p> + +<p><b>Sour schmorrbraten.</b> 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.</p> + +<p><b>Consommé Tosca.</b> Peel and cut a cucumber in small squares, boil in +salt water until soft, and then allow to become cool. Cut one-half stalk of +celery Julienne style, and cook in salt water until soft. Cook one-half pound +of large barley in salt water for two hours, and cool. Boil two quarts of consommé, +add two peeled tomatoes cut in small squares, and boil for two minutes. +Add the cucumber, celery and barley, and serve.</p> + +<p><b>Chicken sauté Amphitian.</b> Joint a chicken, season with salt and pepper, +and sauté in butter. When done place on a platter. Slice four heads of fresh +mushrooms, put in a casserole with one ounce of butter, season with salt and +pepper, and simmer till soft. Then add two sliced truffles, and one-half glass +of sherry wine, and boil for five minutes. Then add one cup of brown gravy +(meat or chicken gravy); and pour over the chicken. Garnish the platter +with four timbales of rice, à la Créole.</p> + +<p><b>Timbales of rice, Créole.</b> Prepare some rice Créole, as described <a href="#dec_23">December +23</a>. Butter four timbale moulds, fill with the rice, and then turn them +out. Serve as a garnish, or as a vegetable with tomato sauce.</p> +<p><span class="pagenum"><a name="Page_139" id="Page_139">139</a></span></p> + +<h3 class="p6"><a name="may_17" id="may_17"></a>MAY 17</h3> + +<table summary="MAY 17"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Apple jelly</td><td> </td><td> </td> +<td>Poached eggs, St. Pierre</td></tr> +<tr><td> </td><td colspan="2">Omelet with onions</td><td> </td><td> </td> +<td>Sand dabs, miller style</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Lamb hash with peppers</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Chow chow</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Neapolitan sandwich (ice cream)</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Assorted cakes Coffee</td></tr> + +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crème Bagration Salted Jordan almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of flounder, Circassienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tournedos Niçoise Duchesse potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole and chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cherry pie Coffee</td></tr></table> + +<p><b>Omelet with onions.</b> 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.</p> + +<p><b>Poached eggs, St. Pierre.</b> Lay four poached eggs on four pieces of anchovy +toast, and cover with anchovy sauce.</p> + +<p><b>Anchovy toast. 1.</b> Mix one spoonful of anchovy paste with one spoonful +of butter, and spread on toast.</p> + +<p><b>2.</b> 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.</p> + +<p><b>Lamb hash with peppers.</b> 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.</p> + +<p><b>Neapolitan sandwich.</b> 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.</p> + +<p><b>Crème Bagration.</b> Cream of chicken with small pieces of boiled macaroni +served in it.</p> + +<p><b>Fillet of flounder, Circassienne.</b> 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.</p> + +<p><b>Tournedos Niçoise.</b> Broil, or sauté in butter, a small tenderloin steak. +Dish up on a platter, with Madeira sauce with stuffed olives.</p> + +<p><b>Stuffed olives.</b> 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.</p> +<p><span class="pagenum"><a name="Page_140" id="Page_140">140</a></span></p> + +<h3 class="p6"><a name="may_18" id="may_18"></a>MAY 18</h3> + +<table summary="MAY 18"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">California marmalade</td><td> </td><td> </td> +<td>Assorted hors d'oeuvres</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Clam broth, Bellevue</td></tr> +<tr><td> </td><td colspan="2">Butter toast</td><td> </td><td> </td> +<td>Crab meat, au gratin</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>Broiled mutton chops</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Sliced tomatoes, French dressing</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lillian Russell</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lady fingers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé aux éclairs</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Lord Curzon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold artichokes, mustard sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled fresh mushrooms on toast</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Orange coupe</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>California marmalade.</b> 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.</p> + +<p><b>Lillian Russell.</b> 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.</p> + +<p><b>Consommé aux éclairs.</b> Make some small éclairs about one inch long. +Chop a little white meat of chicken very fine, add some salt and a little +whipped cream, and mix well. Split the éclairs and fill with the prepared +chicken meat. Serve on a napkin. Have the consommé very hot, with a little +Cayenne pepper in it.</p> + +<p><b>Fillet of sole, Lord Curzon.</b> Cut one green pepper, three heads of fresh +mushrooms, and one peeled tomato in small squares. Put in a sauté pan with +one ounce of butter, and simmer. Lay four fillets of flounder in a frying pan, +season with salt and pepper and a chopped shallot, spread the simmered +vegetables on top, add one glass of white wine, sprinkle with a spoonful of +curry powder, cover, and bake ten minutes. Then remove the fish to a platter. +To the pan add one cupful of Hollandaise sauce and one and one-half cupfuls +of tomato sauce. Mix well and pour over the fish. Now place the platter +with the fish and sauce in a very hot oven and brown slightly.</p> +<p><span class="pagenum"><a name="Page_141" id="Page_141">141</a></span></p> + +<h3 class="p6"><a name="may_19" id="may_19"></a>MAY 19</h3> + +<table summary="MAY 19"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Waffles</td><td> </td><td> </td> +<td>Eggs, Waterloo</td></tr> +<tr><td> </td><td colspan="2">Honey in the comb</td><td> </td><td> </td> +<td>Breaded pork chops, tomato sauce</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Lorraine potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cole slaw</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Veloutine aurore</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lake Tahoe trout, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cucumber salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Leg of lamb, Renaissance</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Château potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Millionaire punch</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs, Waterloo.</b> Spread some foie gras on four pieces of toast; place a +poached egg on each, and cover with Béarnaise sauce.</p> + +<p><b>Veloutine aurore.</b> Mix two pints of velouté of chicken soup with one +pint of purée of tomatoes.</p> + +<p><b>Leg of lamb, Renaissance.</b> Garnish a roast leg of lamb with small +croustades filled with chickens' livers sauté au Madère, and artichokes bottoms +filled with macédoine of vegetables. Serve sauce Périgueux separate.</p> + +<p><b>Millionaire punch.</b> Sliced mixed fruits and a few berries soaked in Chartreuse. +Serve in punch glasses with lemon water ice on top.</p> + +<p><b>Raspberry juice.</b> 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.</p> + +<p><b>Boiled cider.</b> 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.</p> + +<p><b>Peach with brandy sauce.</b> 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.</p> +<p><span class="pagenum"><a name="Page_142" id="Page_142">142</a></span></p> + +<h3 class="p6"><a name="may_20" id="may_20"></a>MAY 20</h3> + +<table summary="MAY 20"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Quince jelly</td><td> </td><td> </td> +<td>Grapefruit with cherries</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Eggs en cocotte, Porto Rico</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Filet mignon, Maréchale</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>New peas</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Sarah Bernhardt</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled Tahoe trout, Vatchette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled Porterhouse steak, Bercy</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">French fried potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sliced tomatoes, mayonnaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peaches, brandy sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs en cocotte, Porto Rico.</b> 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.</p> + +<p><b>Filet mignon, Maréchale.</b> Broil or sauté four small tenderloin of beef +steaks, and season well. Slice four heads of fresh mushrooms and chop four +shallots. Put them in a casserole and simmer until done, then add two truffles +sliced fine, and a small glass of sherry wine, and reduce until nearly dry. +Then add two cupfuls of brown gravy, and cook again for five minutes, season +with salt and Cayenne pepper, and pour over the fillets, on a platter.</p> + +<p><b>Consommé Sarah Bernhardt.</b> Consommé tapioca with small lobster +dumplings. Cook a few leaves of fresh tarragon in clear consommé, and +strain into the consommé tapioca before serving.</p> + +<p><b>Boiled Tahoe trout, Vatchette.</b> 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.</p> + +<p><b>Broiled Porterhouse steak, Bercy.</b> 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.</p> +<p><span class="pagenum"><a name="Page_143" id="Page_143">143</a></span></p> + +<h3 class="p6"><a name="may_21" id="may_21"></a>MAY 21</h3> + +<table summary="MAY 21"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Pineapple preserves</td><td> </td><td> </td> +<td>Antipasto</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Beef à la mode</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Baked potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Hearts of romaine salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Strawberry cream pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée Camelia</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled salmon, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes natural</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast tame duckling</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Apple sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold asparagus, mustard sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chocolate ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lady fingers Coffee</td></tr></table> + +<p><b>Purée Camelia.</b> 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.</p> + +<p><b>Beef à la mode.</b> Take about five pounds of rump of beef and lard it with +a special larding needle with fresh larding pork. Season with salt and pepper, +and lay in earthen pot. Cover with half claret and half water, add one sliced +onion, one sliced carrot, one bouquet garni; and allow to stand for twenty-four +hours. In a casserole put one spoonful of melted butter, and when the casserole +is hot put the piece of beef in it and fry brown on both sides. Put +the beef on a platter, and add to the casserole one ounce of fresh butter and +two spoonfuls of flour, let it become brown, then add the wine, water and +vegetables used in the earthen pot, bring to the boiling point, put the beef +in it and simmer until the beef is soft. Place the beef on a platter, and strain +the sauce through a fine sieve. Garnish the beef with carrots, onions glacés, +peas and potatoes.</p> +<p><span class="pagenum"><a name="Page_144" id="Page_144">144</a></span></p> + +<h3 class="p6"><a name="may_22" id="may_22"></a>MAY 22</h3> + +<table summary="MAY 22"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh blackberries with cream</td><td> </td><td> </td> +<td>Canapé of raw beef</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with bacon</td><td> </td><td> </td> +<td>Clam broth en Bellevue</td></tr> +<tr><td> </td><td colspan="2">Southern corn pone</td><td> </td><td> </td> +<td>Sand dabs, meunière</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Potatoes au gratin</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Chiffonnade salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Strawberries Parisienne</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé, quenelles Doria</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled halibut, Alcide</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Smoked beef tongue with spinach</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sorbet Eau de Vie de Dantzig</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Canapé of raw beef.</b> 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.</p> + +<p><b>Strawberries, Parisienne.</b> 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.</p> + +<p><b>Consommé, quenelles Doria.</b> Make a cream puff paste. When cold, form +into small balls the size of a pea, and fry in swimming lard. Serve on a napkin +with hot consommé.</p> + +<p><b>Broiled halibut, Alcide.</b> 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.</p> + +<p><b>Southern corn pone.</b> 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.</p> + +<p><b>Smoked beef tongue with spinach.</b> Put a smoked tongue in a casserole +and cover with cold water, bring to a boil, and then set at the side of the +stove and simmer slowly until soft. Cook some spinach English style, and +place on platter. Slice the beef tongue and place on top of the spinach. Serve +with it either sauce Madère, Champagne sauce, or plain bouillon.</p> + +<p><b>Sorbet Eau de Vie de Dantzig.</b> 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.</p> +<p><span class="pagenum"><a name="Page_145" id="Page_145">145</a></span></p> + +<h3 class="p6"><a name="may_23" id="may_23"></a>MAY 23</h3> + +<table summary="MAY 23"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced apricots with cream</td><td> </td><td> </td> +<td>Eggs Hongroise</td></tr> +<tr><td> </td><td colspan="2">Plain shirred eggs</td><td> </td><td> </td> +<td>Calf's liver sauté, sauce Robert</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Lyonnaise potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>String bean salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Raspberry cream pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cooper soup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crab meat, Suzette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast capon, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold artichokes, mayonnaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Caramel ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs, Hongroise.</b> Boil a cup of rice, and spread on a platter, lay four +poached eggs on top. Place some chickens' livers, that have been cooked +sauté in butter, around the rice; and cover all with sauce Périgueux.</p> + +<p><b>Calf's liver sauté, sauce Robert.</b> 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.</p> + +<p><b>Sauce Robert.</b> 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.</p> + +<p><b>String bean salad.</b> 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.</p> + +<p><b>Strawberry cream pie.</b> 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.</p> + +<p><b>Raspberry cream pie.</b> Make in the same manner as strawberry cream pie.</p> + +<p><b>Banana cream pie.</b> Use sliced bananas, and make in the same manner +as strawberry cream pie.</p> + +<p><b>Cooper soup.</b> Slice three large onions and put in casserole with two +ounces of butter. Cover, and simmer until the onions are done. Then add +one and one-half quarts of bouillon, consommé or chicken broth; season with +salt and pepper, and boil for thirty minutes. Strain. Serve toasted French +bread and grated Parmesan cheese separate.</p> + +<p><b>Caramel ice cream.</b> 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.</p> +<p><span class="pagenum"><a name="Page_146" id="Page_146">146</a></span></p> + +<h3 class="p6"><a name="may_24" id="may_24"></a>MAY 24</h3> + +<table summary="MAY 24"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Pineapple preserves</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Breakfast sausages</td><td> </td><td> </td> +<td>Fried smelts, Tartar sauce</td></tr> +<tr><td> </td><td colspan="2">Flannel cakes</td><td> </td><td> </td> +<td>English mutton chops, XX Century Club</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Celery root, beet and field salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cottage cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé aux perles de Nizam</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of perch, St. Charles</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Shoulder of lamb, baker's oven style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baba au rhum</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>English mutton chop, XX Century Club.</b> Secure from the butcher four +English mutton chops with the kidneys. Season with salt and pepper, roll in +oil, and broil. Place on a platter and cover with sauce Madère. Garnish with +four red peppers (pimentos) stuffed with purée of sweet potatoes.</p> + +<p><b>Cottage cheese.</b> 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.</p> + +<p><b>Consommé aux perles de Nizam.</b> Perles de Nizam is large pearl tapioca. +Boil two quarts of consommé, then add slowly one-half pound of pearl tapioca, +and cook slowly until soft.</p> + +<p><b>Fillet of perch, St. Charles.</b> Cut four fillets of perch and place in sauté +pan with butter, salt, white pepper, and one-half glass of white wine. Cover +with buttered paper and simmer for ten minutes, then remove the fish to a +platter. Put in the same sauté pan one pint of white wine sauce, and boil for +five minutes. Strain, and add a few slices of truffle, and the tail of a lobster +cut in thin slices. Pour over the fish, and sprinkle some chopped lobster +corals over all.</p> + +<p><b>Shoulder of lamb, baker's oven style.</b> 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.</p> +<p><span class="pagenum"><a name="Page_147" id="Page_147">147</a></span></p> + +<h3 class="p6"><a name="may_25" id="may_25"></a>MAY 25</h3> + +<table summary="MAY 25"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Strawberries with cream</td><td> </td><td> </td> +<td>Scrambled eggs, Marseillaise</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Crab meat, Louise</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Corned beef hash, au gratin</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>Lettuce salad with French dressing</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Banana cream pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream soup, à l'Algérienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted pecans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sole, Colbert</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Filet mignon, Chéron</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Olivette potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Victoria punch</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs, Marseillaise.</b> 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.</p> + +<p><b>Cream soup, à l'Algérienne.</b> 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.</p> + +<p><b>Sole, Colbert.</b> 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.</p> + +<p><b>Filet mignon, Chéron.</b> Sprinkle four small tenderloin steaks with salt +and pepper, roll in oil, and broil; or sauté in pan with butter. Place on a +platter, cover with Béarnaise sauce, lay a slice of truffle on top of each, and +have for each fillet one artichoke bottom filled with macédoine of vegetables.</p> + +<p><b>Victoria punch.</b> 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.</p> +<p><span class="pagenum"><a name="Page_148" id="Page_148">148</a></span></p> + +<h3 class="p6"><a name="may_26" id="may_26"></a>MAY 26</h3> + +<table summary="MAY 26"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved pears</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="3">Broiled salt mackerel with melted butter</td><td> </td> +<td>Poached Eggs, Vanderbilt</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Breaded veal cutlets, tomato sauce</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Spaghetti in cream</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Allumettes (cake)</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé aux pluches</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of halibut, sauce Venitienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast tame duck, apple sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce and grapefruit salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Soufflé glacé</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Poached eggs, Vanderbilt.</b> Make a purée of fresh mushrooms and spread +over toast. Lay a poached egg on top, and cover with sauce Madère.</p> + +<p><b>Breaded veal cutlets, tomato sauce.</b> 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.</p> + +<p><b>Spaghetti in cream.</b> 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.</p> + +<p><b>Consommé aux pluches.</b> Slice a head of lettuce and two leaves of tarragon +very fine. Boil in two quarts of consommé for thirty minutes. Add +some chervil before serving.</p> + +<p><b>Fillet of halibut, sauce Venitienne.</b> Put four fillets of halibut in a buttered +sauté pan, season with salt and pepper, add one-half glass of white wine, +cover with buttered manilla paper, and bake in the oven for fifteen minutes. +Then place the fish on a platter, put in the sauté pan one pint of white wine +sauce, and simmer for a few minutes. Then add two spoonfuls of green coloring, +and strain over fish.</p> + +<p><b>Sauce Venitienne.</b> 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.</p> + +<p><b>Soufflé glacé (plain).</b> 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.</p> +<p><span class="pagenum"><a name="Page_149" id="Page_149">149</a></span></p> + +<h3 class="p6"><a name="may_27" id="may_27"></a>MAY 27</h3> + +<table summary="MAY 27"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Eggs, presidential</td></tr> +<tr><td> </td><td colspan="2">Shirred eggs with bananas</td><td> </td><td> </td> +<td>Frogs' legs, Greenway</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Broiled squab chicken on toast</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Soufflé potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Hearts of romaine, Roquefort dressing</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Strawberries à la mode</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lady fingers Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crème cardinal</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crab meat, gourmet</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Small tenderloin steak, Fedora</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes, sauce mousseline</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Watercress, salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Wine jelly, au Chartreuse</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Shirred eggs with bananas.</b> 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.</p> + +<p><b>Eggs, presidential.</b> 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.</p> + +<p><b>Frogs' legs, Greenway.</b> Cut a dozen frogs' legs in two, and sprinkle with +salt and pepper. Melt two ounces of butter in a sauté pan, add the frogs' legs +and simmer for five minutes, then add a spoonful of flour and simmer again for +a few minutes. Then add one-half glass of white wine, one cup of chicken +broth, or any kind of clear white broth, some chopped chives, parsley and +chervil, and cook for five minutes. Before serving season well, and bind with +the yolk of one egg and one-half cup of cream.</p> + +<p><b>Strawberries, à la mode.</b> Selected strawberries with vanilla ice cream +on top.</p> + +<p><b>Raspberries, à la mode.</b> Prepare in the same manner as strawberries +à la mode.</p> + +<p><b>Crème cardinal.</b> 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.</p> + +<p><b>Small tenderloin steak, Fedora.</b> Season four small tenderloin steaks with +salt and pepper, roll in oil, and broil; or sauté in butter. When done place on +top of a thin slice of heated, or fresh-boiled, ham, and cover with Bordelaise +sauce.</p> +<p><span class="pagenum"><a name="Page_150" id="Page_150">150</a></span></p> + +<h3 class="p6"><a name="may_28" id="may_28"></a>MAY 28</h3> + +<table summary="MAY 28"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Strawberry jam</td><td> </td><td> </td> +<td>Grapefruit with chestnuts</td></tr> +<tr><td> </td><td colspan="2">Calf's liver and bacon</td><td> </td><td> </td> +<td>Eggs, Columbus</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Broiled pig's feet, tomato sauce</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Mashed turnips</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cannelons à la crème</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé, profiteroles</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lyons sausage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sand dabs, Grenobloise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled chicken, Tyrolienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes château</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fresh raspberry cup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs, Columbus.</b> 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.</p> + +<p><b>Cannelons à la crème.</b> 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.</p> + +<p><b>Cornets à la crème.</b> Same as for cannelons, but roll the strips around +cornecopia shaped sticks, or tins.</p> + +<p><b>Consommé, profiteroles.</b> Make a cupful of cream puff paste, add two +spoonfuls of grated cheese, put in pastry bag with round tube, and dress on +pan. Make very small, about the size of a pea. Put in oven and bake. Serve +separate with hot consommé.</p> + +<p><b>Sand dabs, Grenobloise.</b> 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.</p> + +<p><b>Broiled chicken, Tyrolienne.</b> Cut a spring chicken in four, lay in a deep +porcelain dish, sprinkle with salt and pepper, add one shallot or small onion, +chopped fine, a little chopped parsley and tarragon, two cloves, and half a +cup of olive oil. Let it stand for one hour. Then take out the chicken and +roll in freshly made bread crumbs, and broil slowly for fifteen minutes. Place +on a platter and garnish with two lemons cut in half, and parsley in branches. +Serve rémoulade sauce separate.</p> +<p><span class="pagenum"><a name="Page_151" id="Page_151">151</a></span></p> + +<h3 class="p6"><a name="may_29" id="may_29"></a>MAY 29</h3> + +<table summary="MAY 29"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Gooseberries with cream</td><td> </td><td> </td> +<td>Assorted hors d'oeuvres</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Clam broth in cups</td></tr> +<tr><td> </td><td colspan="2">Toast Melba</td><td> </td><td> </td> +<td>Fried smelts, sauce Tartar</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Asparagus Polonaise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cornet à la crème</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Albert</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sardines on toast</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled Lake Tahoe trout, pepper sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hollandaise potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Shad roe, Bordelaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas and carrots in cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce and grapefruit salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Jelly roll</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr> +</table> + +<p><b>Potage, Albert.</b> Two-thirds purée of potato soup and one-third very +thick Consommé Julienne.</p> + +<p><b>Boiled lake trout, pepper sauce.</b> 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.</p> + +<p><b>Pepper sauce.</b> 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.</p> + +<p><b>Shad roe, Bordelaise.</b> 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.</p> + +<p><b>Jelly roll.</b> 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.</p> +<p><span class="pagenum"><a name="Page_152" id="Page_152">152</a></span></p> + +<h3 class="p6"><a name="may_30" id="may_30"></a>MAY 30</h3> + +<table summary="MAY 30"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Fried eggs with chives</td><td> </td><td> </td> +<td>Frogs' legs sauté à sec</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Blood pudding, sauce Robert</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Escarole and chicory salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Apple turnover</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Venitienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of halibut, Lilloise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tournedos, Bayard</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Jets de houblons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes à la Reine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of romaine, egg dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mousse au chocolat</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Small cakes Coffee</td></tr></table> + +<p><b>Fried eggs with chives.</b> 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.</p> + +<p><b>Blood pudding, sauce Robert.</b> 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.</p> + +<p><b>Apple turnovers.</b> Roll out some puff paste about one-eighth inch thick. +Cut with a round cutter about four inches in diameter. Wet the edges with +water, place a spoonful of chopped apples mixed with sugar and a little cinnamon +on the center, and fold over, bringing the edges together, press a little, +wash the top with beaten eggs and bake. When nearly done dust some +powdered sugar on top, and return to oven until glacéed.</p> + +<p><b>Consommé Venitienne.</b> In a bowl mix one and one-half spoonfuls of +flour with three whole eggs and a little salt. Let this run through a colander +into a quart of boiling consommé. Continue boiling for two minutes.</p> + +<p><b>Fillet of halibut, Lilloise.</b> 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.</p> + +<p><b>Tournedos, Bayard.</b> Season four small tenderloin steaks with salt and +pepper. Heat two ounces of butter in a sauté pan, and sauté the fillets. Dress +on toast spread with foie gras. Pour over them sauce Madère, to which has +been added some sliced fresh mushrooms sauté in butter. Garnish with small +round chicken croquettes, about one inch in diameter.</p> + +<p><b>Mousse au café.</b> 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.</p> + +<p><b>Mousse au chocolat.</b> Same as above, but flavor with two ounces of melted +cocoa or chocolate, instead of coffee.</p> +<p><span class="pagenum"><a name="Page_153" id="Page_153">153</a></span></p> + +<h3 class="p6"><a name="may_31" id="may_31"></a>MAY 31</h3> + +<table summary="MAY 31"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Canapé Norway</td></tr> +<tr><td> </td><td colspan="3">Breakfast sausages with apple sauce</td><td> </td> +<td>Eggs Biarritz</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>English mutton chops, tavern</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crème Congalaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Bass, Niçoise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes nature</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken sauté, demi-deuil</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Timbale of rice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Flageolets in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Alligator pear salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peach, Bourdaloue</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Canapé Norway.</b> 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.</p> + +<p><b>Eggs, Biarritz.</b> 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.</p> + +<p><b>Crème Congalaise.</b> Add a spoonful of curry powder to a cream of chicken +soup. Also add the breast of a boiled chicken cut in small dices.</p> + +<p><b>Bass, Niçoise.</b> 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.</p> + +<p><b>Chicken sauté, demi-deuil.</b> Cut a spring chicken in four, season with +salt and pepper, put in a sauté pan with two ounces of butter, and simmer for +five minutes, without allowing to get color. Then sprinkle with a spoonful +of flour, and simmer again. Then add a cup of chicken broth or white bouillon, +and boil for ten minutes. Then remove the chicken to a platter. Mix one-half +cup of thick cream and the yolks of two eggs, and let it run into the boiling +sauce. Season well, and strain. Slice one-half can of French mushrooms +and two truffles, and add to the sauce. Heat, and pour over the chicken.</p> + +<p><b>Timbale of rice.</b> Make a risotto. Butter four timbale moulds, fill with +risotto, and turn over on a platter. Serve with any desired sauce, such as +suprême, cream, tomato, Madeira, etc. Or serve plain, as a garnish.</p> +<p><span class="pagenum"><a name="Page_154" id="Page_154">154</a></span></p> + +<h3 class="p6"><a name="jun_1" id="jun_1"></a>JUNE 1</h3> + +<table summary="JUNE 1"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Blackberry jelly</td><td> </td><td> </td> +<td>Little Neck clams on half shell</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cheese straws</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Fried calf's brains, tomato sauce</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Potatoes au gratin</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cold asparagus, mustard sauce</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Raspberries à la mode</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Sponge cake Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roçol soup, à la Russe</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled salmon, sauce diplomate</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Larded tenderloin of beef, St. Martin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fresh Lima beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes Marquise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicory salad with a chapon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla plombière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroons Coffee</td></tr></table> + +<p><b>Fried calf's brains, tomato sauce.</b> 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.</p> + +<p><b>Boiled calf's brains.</b> 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.</p> + +<p><b>Roçol soup à la Russe.</b> 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.</p> + +<p><b>Boiled salmon, sauce diplomate.</b> Serve boiled salmon on a napkin, with +small round boiled potatoes, parsley in branches, and quartered lemons. +Serve sauce diplomate separate.</p> + +<p><b>Sauce diplomate.</b> 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.</p> + +<p><b>Larded tenderloin of beef, St. Martin.</b> Roast a larded tenderloin, and +make a brown gravy. Put the tenderloin on a platter, and cut one slice for +each person, leaving the remainder whole. Garnish with chickens' livers +sauté in butter on each side of the platter. Add three sliced truffles and one-half +glass of Madeira to the brown gravy, and boil for ten or fifteen minutes. +Season well, and pour over the beef.</p> + +<p><b>Potatoes Marquise.</b> Same as Duchesse potatoes.</p> +<p><span class="pagenum"><a name="Page_155" id="Page_155">155</a></span></p> + +<h3 class="p6"><a name="jun_2" id="jun_2"></a>JUNE 2</h3> + +<table summary="JUNE 2"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Eggs, Fedora</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Lamb chops, Bradford</td></tr> +<tr><td> </td><td colspan="2">Ceylon tea</td><td> </td><td> </td> +<td>Sybil potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>String bean salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Strawberry cream pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Caroline</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives in oil and garlic</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of trout, Rachel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast duckling, apple sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichoke bottoms, au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fresh asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mousse au café</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Eggs, Fedora.</b> 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.</p> + +<p><b>Lamb chops, Bradford.</b> Broil eight nice lamb chops, place on a platter, +and garnish with stuffed hot olives. Pour sauce Madère, to which has been +added whole fresh mushrooms sauté in butter, over the chops.</p> + +<p><b>Consommé, Caroline.</b> Make a royal with eight eggs to a quart of milk, +or four eggs to a pint; add a little salt, pepper, and some grated nutmeg. +Strain into a buttered mould, set in a bain-marie and boil. When set, and +cold, remove from the mould and cut in small squares. Serve in very hot +consommé with one spoonful of boiled rice to each person.</p> + +<p><b>Fillet of trout, Rachel.</b> Cut the fillets from two Tahoe trout. Use the +bones and head to make a sauce Génoise. Put the fillets in a buttered fish +pan, season with salt and pepper, add one-half glass of claret, and one-half +glass of fish stock, bouillon or water, cover, and simmer for ten minutes. +Remove the fish to a platter. Add to the sauce half of the tail of a lobster, +one truffle, six heads of canned mushrooms cut in small squares, and one +dozen small fish dumplings. Pour over the fish.</p> + +<p><b>Chicory salad with chapon.</b> Serve the salad with French dressing. +Chapon is a crust of French bread rubbed with garlic, and added to the salad +to flavor same.</p> +<p><span class="pagenum"><a name="Page_156" id="Page_156">156</a></span></p> + +<h3 class="p6"><a name="jun_3" id="jun_3"></a>JUNE 3</h3> + +<table summary="JUNE 3"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved pears</td><td> </td><td> </td> +<td>Crab legs, à la Stock</td></tr> +<tr><td> </td><td colspan="2">Omelet with parsley</td><td> </td><td> </td> +<td>Eggs en cocotte, D'Uxelles</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>English rump steak, maître d'hôtel</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Wax beans in butter</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Sliced peaches with whipped cream</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lady fingers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of green corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Écrevisses, Lafayette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of mutton, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed summer squash</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes, St. Francis</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Field salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Burgundy punch</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Crab legs, Stock.</b> 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.</p> + +<p><b>Eggs, D'Uxelles.</b> For individual portions, put in a buttered cocotte +dish one spoonful of D'Uxelles (<a href="#jan_10">Jan. 10</a>), 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.</p> + +<p><b>Omelet with parsley.</b> Beat eight eggs, season with salt, pepper and +chopped parsley, add a spoonful of thick cream, and cook in the usual manner.</p> + +<p><b>Burgundy punch.</b> 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.</p> + +<p><b>Whipped cream.</b> 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.</p> + +<p><b>Sliced peaches with whipped cream.</b> 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.</p> + +<p><b>Sliced bananas with whipped cream.</b> Prepare in the same manner as +peaches.</p> + +<p><b>Sliced fruits with whipped cream.</b> Prepare oranges, pears, figs, etc., in +the same manner as peaches.</p> +<p><span class="pagenum"><a name="Page_157" id="Page_157">157</a></span></p> + +<p><b>Berries of all kinds with whipped cream.</b> Hull and wash the berries, dry +in cheesecloth, and prepare in the same manner as peaches.</p> + +<p><b>Cream of green corn.</b> 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.</p> + +<p><b>Écrevisses, Lafayette.</b> Écrevisses, crawfish and crayfish are the same. +Take the tails of twenty-four of the fish and put in sauté pan with two ounces +of butter, season with salt and pepper, and simmer for five minutes. Then +add a half glass of sherry wine and simmer until nearly dry; then add one +and one-half cups of thick cream, and boil for five minutes. Thicken with +the yolks of three eggs mixed with one-half cup of cream. Do not let it quite +reach the boiling point after the yolks of eggs are added. Add a pony of +very dry sherry wine, and serve in chafing dish.</p> + +<p><b>Mashed summer squash.</b> 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.</p> +<p><span class="pagenum"><a name="Page_158" id="Page_158">158</a></span></p> + +<h3 class="p6"><a name="jun_4" id="jun_4"></a>JUNE 4</h3> + +<table summary="JUNE 4"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced figs with cream</td><td> </td><td> </td> +<td>Cold eggs, Danoise</td></tr> +<tr><td> </td><td colspan="2">Bacon and eggs</td><td> </td><td> </td> +<td>Broiled sea bass, maître d'hôtel</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>Breast of squab, sauté in butter</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Summer squash, Native Son</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Potatoes sauté</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Watermelon</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Japonnaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Shad roe, en bordure</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cucumber salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tenderloin of beef, Voisin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes allumette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce and alligator pear salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Sliced figs with cream.</b> Peel and slice some fresh figs and serve on a +compotier, with powdered sugar and cream separate.</p> + +<p><b>Cold eggs, Danoise.</b> Make four pieces of anchovy toast, and lay on each +a hard-boiled egg cut in two lengthwise. Cover the eggs with mayonnaise +sauce.</p> + +<p><b>Breast of squab, sauté in butter.</b> Cut out the breasts of four raw squabs, +season with salt and pepper, and roll in flour. Heat two ounces of butter in a +sauté pan, add the squab breast and cook for about ten minutes, or until +brown on both sides. Place on a platter, pour butter sauce over them, sprinkle +with a little chopped parsley, and garnish with watercress and two lemons +cut in half.</p> + +<p><b>Summer squash, Native Son.</b> 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.</p> + +<p><b>Consommé Japonnaise.</b> Consommé aux perles de Nizam colored with +yellow Breton coloring.</p> + +<p><b>Shad roe, en Bordure.</b> Butter a plank, lay four shad roe on top, season +with salt and pepper, put small bits of butter on top of each roe, and set in +oven. After ten minutes turn the roes over, make a bordure of potato croquette +mixture around the plank, and return to oven to cook until done. Pour +a little maître d'hôtel sauce on top, and garnish with parsley in branches and +quartered lemons.</p> + +<p><b>Tenderloin of beef, Voisin.</b> Roast tenderloin of beef, garnished with +fresh artichoke bottoms filled with tomatoes cut in small squares, sautéed in +butter, and well seasoned. Serve sauce Choron separate.</p> + +<p><b>Potatoes, allumette.</b> 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.</p> +<p><span class="pagenum"><a name="Page_159" id="Page_159">159</a></span></p> + +<h3 class="p6"><a name="jun_5" id="jun_5"></a>JUNE 5</h3> + +<table summary="JUNE 5"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Raspberry jam</td><td> </td><td> </td> +<td>Shirred eggs, Monaco</td></tr> +<tr><td> </td><td colspan="3">Salted salmon belly, melted butter</td><td> </td> +<td>Lake Tahoe trout, meunière</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Potatoes O'Brien</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Tomatoes, Mayonnaise</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cream fritters</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams on shell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sorrel soup, à l'eau</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted hazelnuts</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Terrapin sauté, au beurre noisette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of bass, 1905</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Waldorf salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">French pastry</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr> +</table> + +<p><b>Salted salmon belly, melted butter.</b> 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.</p> + +<p><b>Shirred eggs, Monaco.</b> 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.</p> + +<p><b>Cream fritters.</b> 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.</p> + +<p><b>Sorrel soup, à l'eau.</b> 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.</p> +<p><span class="pagenum"><a name="Page_160" id="Page_160">160</a></span></p> + +<h3 class="p6"><a name="jun_6" id="jun_6"></a>JUNE 6</h3> + +<table summary="JUNE 6"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Strawberries with cream</td><td> </td><td> </td> +<td>Antipasto</td></tr> +<tr><td> </td><td colspan="2">Broiled mutton chops</td><td> </td><td> </td> +<td>Eggs, Belmont</td></tr> +<tr><td> </td><td colspan="2">Lyonnaise potatoes</td><td> </td><td> </td> +<td>Chickens' livers, au Madère</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Risotto</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Marchand</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pim olas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Mantane</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Corn au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed tomatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Soufflé glacé, Pavlowa</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs, Belmont.</b> 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.</p> + +<p><b>Consommé, Marchand.</b> Cut a truffle Julienne style; also the breast of a +boiled fowl and a few slices of smoked beef tongue. Serve in one quart of +boiling well-seasoned consommé.</p> + +<p><b>Pim olas.</b> Pim olas are small green olives stuffed with red peppers +(pimentos). They may be obtained in bottles of any grocer.</p> + +<p><b>Fillet of sole, Mantane.</b> Cut and trim four fillets of sole, fold over, season +with salt and pepper, lay in a buttered sauté pan, add one-half glass of white +wine, cover with buttered manilla paper, put in oven and bake for twelve +minutes. Serve on a platter covered with Béarnaise sauce.</p> + +<p><b>Soufflé glacé, Pavlowa.</b> 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.</p> + +<p><b>Soufflé glacé, St. Francis.</b> Make a soufflé glacé Pavlowa mixture, dress +in fancy paper cases, using a pastry bag with a fancy tube. Sprinkle some +chopped pistache nuts on top, and freeze.</p> +<p><span class="pagenum"><a name="Page_161" id="Page_161">161</a></span></p> + +<h3 class="p6"><a name="jun_7" id="jun_7"></a>JUNE 7</h3> + +<table summary="JUNE 7"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Blackberries with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Plain scrambled eggs</td><td> </td><td> </td> +<td>Baked beans, Boston style</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Brown bread</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Citron preserves</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Kisses</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Soft clam soup, Salem</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">California ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled Tahoe trout, sauce mousseline</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes nature</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cucumber salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vol au vent Toulouse</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stuffed capon, St. Antoine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas à la Française</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cardon à la moelle</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of lettuce, French dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coupe Orientale</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Allumettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Soft clam soup, Salem.</b> 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.</p> + +<p><b>Boiled Tahoe trout, sauce mousseline.</b> 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.</p> + +<p><b>Kisses.</b> 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.</p> + +<p><b>Allumettes.</b> 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.</p> + +<p><b>Royal icing (glacé royal).</b> 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.</p> +<p><span class="pagenum"><a name="Page_162" id="Page_162">162</a></span></p> + +<h3 class="p6"><a name="jun_8" id="jun_8"></a>JUNE 8</h3> + +<table summary="JUNE 8"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches with cream</td><td> </td><td> </td> +<td>Shirred eggs, Argenteuil</td></tr> +<tr><td> </td><td colspan="2">Chipped beef on toast</td><td> </td><td> </td> +<td>Sweetbreads braisé, St. George</td></tr> +<tr><td> </td><td colspan="2">Crescents and rolls</td><td> </td><td> </td> +<td>Flageolet beans, au cerfeuil</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>Purée of potato salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Colbert</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled turbot, Jean Bart</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes, nature</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Filet mignon, Rossini</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled egg plant</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of romaine, Roquefort dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Champagne punch</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lady fingers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Chipped beef on toast.</b> 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.</p> + +<p><b>Shirred eggs, Argenteuil.</b> 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.</p> + +<p><b>Sweetbreads braisé, St. George.</b> Braise some sweetbreads, place on a +platter, and garnish with okra and tomatoes sauté and green peppers cut like +matches and sautéed in butter. Serve sauce Choron separate.</p> + +<p><b>Okra and tomatoes sauté.</b> 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.</p> + +<p><b>Flageolet beans, au cerfeuil.</b> 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.</p> + +<p><b>Purée of potato salad.</b> 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.</p> +<p><span class="pagenum"><a name="Page_163" id="Page_163">163</a></span></p> + +<p><b>Fillet of turbot, Jean Bart.</b> Place four trimmed fillets of turbot in a +buttered sauté pan, and season with salt and pepper. Place on each fillet a +well-washed head of fresh mushroom and two leaves of tarragon; add one-half +glass of white wine and one-half cup of water. Cover with buttered paper, +bring to a boil, and set in oven for fifteen minutes. Then remove the fillets to +a platter, and put one pint of white wine sauce in the sauté pan, reduce to +normal thickness of a fish sauce, and strain over the fillets. Have the sauce +well seasoned.</p> + +<p><b>Green corn.</b> 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.</p> + +<p><b>Champagne punch (sorbet).</b> 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 <a href="#jun_21">Italian meringue</a>) made with the +whites of three eggs, and serve in sherbet glasses.</p> + +<p><b>Broiled egg plant.</b> 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.</p> +<p><span class="pagenum"><a name="Page_164" id="Page_164">164</a></span></p> + +<h3 class="p6"><a name="jun_9" id="jun_9"></a>JUNE 9</h3> + +<table summary="JUNE 9"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Cherries</td><td> </td><td> </td> +<td>Assorted hors d'oeuvres</td></tr> +<tr><td> </td><td colspan="2">Omelet with egg plant</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Broiled sirloin steak, Cliff House</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Baked tomatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Brie cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lamb broth, Olympic Club</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted pecans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Frogs' legs, Jerusalem</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled chicken, maître d'hôtel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Alligator pear, French dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Meringue glacée, au chocolat</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Omelet with egg plant.</b> Use any broiled egg plant that may be left over, +or fresh egg plant, and cut in small squares about one-half inch in diameter. +Put in sauté pan with a little butter and simmer until soft. Then put the +omelet pan on the fire with a small piece of sweet butter in it, add twelve +beaten eggs, season with salt and pepper, add the egg plant, and then cook +the omelet in the usual manner.</p> + +<p><b>Broiled sirloin steak, Cliff House.</b> 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.</p> + +<p><b>Baked tomatoes.</b> 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.</p> + +<p><b>Lamb broth, Olympic Club.</b> 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.</p> +<p><span class="pagenum"><a name="Page_165" id="Page_165">165</a></span></p> + +<h3 class="p6"><a name="jun_10" id="jun_10"></a>JUNE 10</h3> + +<table summary="JUNE 10"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh currants</td><td> </td><td> </td> +<td>California oyster cocktails</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Eggs Agostini</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Calf's head, vinaigrette</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Boiled potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Sliced bananas with whipped cream</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Macaroons</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Turbigo</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Black bass, sauté meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tenderloin of beef, Parisienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Spinach in cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes, sauce mousseline</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Watercress salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Plombière à la vanille</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Agostini.</b> Put one-quarter pound of boiled rice on a platter, lay +four poached eggs on top, and cover with tomato sauce.</p> + +<p><b>Consommé Turbigo.</b> Boil one-quarter pound of noodles in salt water. +Boil a carrot, cut in the form of matches, in salt water until soft. Cut the +breast of a soup hen or chicken in Julienne shape. Add all to two quarts of +hot and well-seasoned consommé.</p> + +<p><b>Plombière à la vanille (ice cream).</b> 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.</p> + +<p><b>Plombière aux marrons.</b> Same as vanilla plombière, but add some +broken marrons glacés soaked in a little rum, when ready to put in the moulds +to harden. Serve with whipped cream, and a whole marron glacé on top of +each portion.</p> + +<p><b>Plombière aux fruits.</b> Prepare in the same manner as for plombière aux +marrons, but use chopped mixed glacé fruit instead of the marrons.</p> +<p><span class="pagenum"><a name="Page_166" id="Page_166">166</a></span></p> + +<h3 class="p6"><a name="jun_11" id="jun_11"></a>JUNE 11</h3> + +<table summary="JUNE 11"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced fresh figs with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with bacon</td><td> </td><td> </td> +<td>Eggs au fondu</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Broiled squab on toast</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Julienne potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cold asparagus, mustard sauce</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Oregon cream cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of artichokes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of flounder, Piombino</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads braisé, Montebello</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Soufflé potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole and chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Soufflé glacé aux fraises</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs au fondu.</b> Poached eggs on toast, covered with Welsh rabbit. +Serve hot.</p> + +<p><b>Cream of artichokes.</b> 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.</p> + +<p><b>Fillet of flounder, Piombino.</b> Cut four fillets from one large flounder, +place in a buttered pan, season with salt and pepper, add a glassful of claret +and one-half cup of water, cover with buttered paper, put in oven and bake +until done. Then place the fish on a platter. Make a sauce Génoise from +the head and bones of the flounder, add the tail of a lobster cut Julienne style, +and four heads of fresh mushrooms cut in the same manner and sautéed in +butter. Pour the sauce over the fish. If fresh mushrooms are not available +canned ones may be used.</p> + +<p><b>Sweetbreads braisé, Montebello.</b> Put some braised sweetbreads on a +platter with their own gravy, and garnish with artichoke bottoms filled with +purée of fresh mushrooms. Serve sauce Béarnaise separate; or poured over +the sweetbreads, as desired.</p> + +<p><b>Soufflé glacé aux fraises.</b> 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.</p> + +<p><b>Soufflé glacé with raspberries.</b> Prepare in the same manner as soufflé +glacé aux fraises, but substitute raspberries for the strawberries.</p> +<p><span class="pagenum"><a name="Page_167" id="Page_167">167</a></span></p> + +<h3 class="p6"><a name="jun_12" id="jun_12"></a>JUNE 12</h3> + +<table summary="JUNE 12"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved pears</td><td> </td><td> </td> +<td>Carciofini</td></tr> +<tr><td> </td><td colspan="2">Griddle cakes with honey</td><td> </td><td> </td> +<td>Écrevisses en buisson</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Braised beef</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Noodles</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Ditalini</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, St. Nazaire</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Leg of mutton, currant jelly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hashed potatoes in cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Field salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Apricot pie</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Braised beef.</b> 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.</p> + +<p><b>Larded rump of beef.</b> Lard a piece of rump of beef, and then prepare +in the same manner as braised beef.</p> + +<p><b>Fillet of sole, St. Nazaire.</b> Cook four fillets of Sole à la Normande, and +garnish with a dozen fried oysters.</p> + +<p><b>Currant jelly.</b> 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.</p> +<p><span class="pagenum"><a name="Page_168" id="Page_168">168</a></span></p> + +<h3 class="p6"><a name="jun_13" id="jun_13"></a>JUNE 13</h3> + +<table summary="JUNE 13"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Poached eggs, Colbert</td></tr> +<tr><td> </td><td colspan="3">Broiled veal kidneys, English style</td><td> </td> +<td>Ombrelle d'Ostende</td></tr> +<tr><td> </td><td colspan="2">Baked potato</td><td> </td><td> </td> +<td>Potato croquettes</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Celery Victor</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Compote of pineapple</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Sponge cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Arlequin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pompano, Vatel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken sauté, Archiduc</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Duchesse potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Jets de houblons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peach ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Broiled veal kidneys, English style.</b> 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.</p> + +<p><b>Poached eggs, Colbert.</b> Put some poached eggs on toast, and cover with +sauce Colbert.</p> + +<p><b>Ombrelle d'Ostende.</b> Put four pieces of toast on a platter and place on +each a large broiled fresh mushroom, head down. Put two broiled oysters +on top of the mushrooms, pour maître d'hôtel sauce over them, and lay two +strips of broiled bacon across the top of each. Garnish with parsley in branches +and quartered lemons.</p> + +<p><b>Compote of pineapple.</b> 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.</p> + +<p><b>Potage Arlequin.</b> 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.</p> + +<p><b>Pompano, Vatel.</b> Use four whole California pompano; or the four fillets +from one Florida fish. Put them in a buttered sauté pan, season with salt and +pepper, add one-half glass of stock and the juice of a lemon, and cook in oven +until done. Then place the fish on a platter. Bring one-half pint of tomato +sauce to a boil, add one-half pint of cream sauce, one spoonful of chopped +truffles, season well with salt and pepper, and pour over the fish.</p> +<p><span class="pagenum"><a name="Page_169" id="Page_169">169</a></span></p> + +<h3 class="p6"><a name="jun_14" id="jun_14"></a>JUNE 14</h3> + +<table summary="JUNE 14"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Raspberries with cream</td><td> </td><td> </td> +<td>Half of grapefruit with cherries</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with cheese</td><td> </td><td> </td> +<td>Baked beans, Boston style</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Brown bread</td></tr> +<tr><td> </td><td colspan="2">Oolong tea</td><td> </td><td> </td> +<td>Beignets soufflés</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams on half shell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Ab-del-cader</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Aiguillettes of turbot, Bayard</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast sirloin of beef, fermière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Soufflé glacé, St. Francis</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs with cheese.</b> 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.</p> + +<p><b>Beignets soufflés.</b> 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.</p> + +<p><b>Consommé Ab-del-cader.</b> Cut some carrots and turnips in half-moon +shape, and boil in salted water. Cut some royal in the same shape. Also +have some profiteroles. Put equal quantities of each in hot consommé, and +also one poached yolk of an egg for each person. Have the consommé well +seasoned.</p> + +<p><b>Aiguillettes of turbot, Bayard.</b> 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.</p> + +<p><b>Roast sirloin of beef, fermière.</b> Roast sirloin of beef, sauce Madère, +garnished with string beans in butter, carrots in butter, and château potatoes.</p> + +<p><b>Chicken sauté, Archiduc.</b> Joint a chicken, and season with salt and +pepper. Melt two ounces of butter in a sauté pan; when hot add the chicken +and sauté for five minutes. Then add two sliced green peppers, and sauté +until the chicken is done. Then place the chicken on a platter, and add another +ounce of butter to the sauté pan. When the butter is nice and brown +pour the gravy over the chicken, sprinkle with chopped parsley, and garnish +with lemons cut in half.</p> +<p><span class="pagenum"><a name="Page_170" id="Page_170">170</a></span></p> + +<h3 class="p6"><a name="jun_15" id="jun_15"></a>JUNE 15</h3> + +<table summary="JUNE 15"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches with cream</td><td> </td><td> </td> +<td>Poached eggs à la Reine</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Cold sirloin of beef</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Rachel salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Baked apple roll</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cabbage soup, Normande</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salmon steak, Hongroise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fresh asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Georgette potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Bouchettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Rachel salad.</b> 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.</p> + +<p><b>Baked apple roll.</b> 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.</p> + +<p><b>Baked apricot roll, blackberry roll, huckleberry roll, or loganberry roll.</b> +Prepare in the same manner as apple roll, using the fruit desired.</p> + +<p><b>Cabbage soup, Normande.</b> 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.</p> + +<p><b>Salmon steak, Hongroise.</b> 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.</p> + +<p><b>Bouchettes.</b> 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.</p> + +<p><b>Chocolate bouchettes.</b> Make as above, coat with chocolate icing.</p> + +<p><b>Coffee bouchettes.</b> Make as above, coat with coffee icing.</p> +<p><span class="pagenum"><a name="Page_171" id="Page_171">171</a></span></p> + +<h3 class="p6"><a name="jun_16" id="jun_16"></a>JUNE 16</h3> + +<table summary="JUNE 16"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced figs with cream</td><td> </td><td> </td> +<td>Grapefruit en suprême</td></tr> +<tr><td> </td><td colspan="2">Boiled salt mackerel</td><td> </td><td> </td> +<td>Shirred eggs, Antoine</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Hamburg steak</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Lorraine potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Field salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Vanilla blanc mange</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Assorted cakes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Andalouse</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Frogs' legs, sauté à sec</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Filet mignon, Athénienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sliced cucumbers and tomatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Plombière aux marrons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lady fingers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Shirred eggs, Antoine.</b> Plain shirred eggs with broiled strips of bacon +on top.</p> + +<p><b>Vanilla blanc mange.</b> 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.</p> + +<p><b>Chocolate blanc mange.</b> Use two ounces of chocolate instead of vanilla +bean.</p> + +<p><b>Coffee blanc mange.</b> Use a cup of strong coffee instead of vanilla bean.</p> + +<p><b>Blanc mange aux fruits.</b> Make a vanilla blanc mange, and just before +putting in moulds mix in one-quarter pound of chopped candied fruits.</p> + +<p><b>Blanc mange aux liqueurs.</b> 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.</p> + +<p><b>Consommé Andalouse.</b> To consommé vermicelli, add just before serving, +one peeled raw tomato cut in very small squares.</p> + +<p><b>Filet mignon, Athénienne.</b> Season four small fillets of beef with salt and +pepper, broil or sauté them, and serve on a piece of toast with a slice of +broiled ham on top. Cover with sauce Hussarde, and garnish with peas in +butter.</p> + +<p><b>Sauce Hussarde.</b> Bring to a boil one pint of sauce Madère, or brown +gravy; add one-half cup of fresh bread crumbs and boil for two minutes. +Then add one ounce of good butter, a little chopped parsley, salt and Cayenne +pepper.</p> +<p><span class="pagenum"><a name="Page_172" id="Page_172">172</a></span></p> + +<h3 class="p6"><a name="jun_17" id="jun_17"></a>JUNE 17</h3> + +<table summary="JUNE 17"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Poached eggs, Blanchard</td></tr> +<tr><td> </td><td colspan="2">Oatmeal</td><td> </td><td> </td> +<td>Spring lamb tenderloin, Thomas</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Sliced fruit with whipped cream</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cakes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of parsnips</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of bass, Argentina</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast duckling, apple sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cauliflower, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad, Roquefort dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Raspberry water ice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Poached eggs, Blanchard.</b> 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.</p> + +<p><b>Cream of parsnips, II.</b> 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.</p> + +<p><b>Fillet of bass, Argentina.</b> 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.</p> + +<p><b>Cranberry jelly.</b> 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.</p> + +<p><b>Crab apple jelly, and marmalade.</b> 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.</p> + +<p><b>Apricot and peach marmalade.</b> Cut some firm ripe apricots in half and +<span class="pagenum"><a name="Page_173" id="Page_173">173</a></span> +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.</p> + +<p><b>Brandied cherries.</b> 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.</p> + +<p><b>Brandied peaches.</b> 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.</p> + +<p>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.</p> + +<p><b>Preserved cherries.</b> 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.</p> + +<p><b>Preserved green gage plums.</b> 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.</p> +<p><span class="pagenum"><a name="Page_174" id="Page_174">174</a></span></p> + +<h3 class="p6"><a name="jun_18" id="jun_18"></a>JUNE 18</h3> + +<table summary="JUNE 18"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Hors d'oeuvres variés</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Pompano sauté, meunière</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cold duckling and ham</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Orloff salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Irma</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lyon sausage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Talleyrand</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Saddle of lamb, Souvaroff</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Angel cake</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Orloff salad.</b> 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.</p> + +<p><b>Consommé Irma.</b> Boil one calf's brains, cut in small squares, and add +to a quart of well-seasoned consommé.</p> + +<p><b>Fillet of sole, Talleyrand.</b> 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.</p> + +<p><b>Saddle of lamb, Souvaroff.</b> Roast a saddle of lamb, place on a platter, +and garnish with a canful of cèpes sauté, and raw horseradish root shaved or +scraped with a knife. Cover with brown gravy made from the lamb gravy.</p> + +<p><b>Angel cake, or angel food.</b> One pint of whites of eggs (it will require +about sixteen), one pound of sugar, ten ounces of flour sifted with one-half +teaspoonful of cream of tartar, and the flavor desired. Beat or whip the +whites of eggs very stiff, then gradually put in the sugar and vanilla, lemon +or orange flavor; and finally stir in the flour. Put in mould and bake in a +very slow oven. When cold glacé with white icing.</p> +<p><span class="pagenum"><a name="Page_175" id="Page_175">175</a></span></p> + +<h3 class="p6"><a name="jun_19" id="jun_19"></a>JUNE 19</h3> + +<table summary="JUNE 19"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed rhubarb</td><td> </td><td> </td> +<td>Eggs, Oudinot</td></tr> +<tr><td> </td><td colspan="2">Broiled honeycomb tripe</td><td> </td><td> </td> +<td>Fried smelts, Tartar sauce</td></tr> +<tr><td> </td><td colspan="2">Saratoga chips</td><td> </td><td> </td> +<td>Paprika schnitzel</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Boiled rice</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Baked apricot roll</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage paysanne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Aiguillettes of flounder, Rochefoucault</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast squab chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes, sauce mousseline</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Carrots, Vichy</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Alligator pear salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Blackberry pie</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs, Oudinot.</b> 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.</p> + +<p><b>Potage paysanne.</b> 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.</p> + +<p><b>Aiguillettes of flounder, Rochefoucault.</b> 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.</p> + +<p><b>Pompano, Bâtelière.</b> Roll four small California pompano in flour, and +season with salt and pepper. Put three ounces of butter in a frying pan, heat, +add the fish, and sauté until nice and brown. Then put the fish on a platter; +and in the pan put two ounces of butter, heat until the color of hazelnuts, and +pour over the fish. Sprinkle with chopped parsley, and garnish with two +lemons cut in half.</p> +<p><span class="pagenum"><a name="Page_176" id="Page_176">176</a></span></p> + +<h3 class="p6"><a name="jun_20" id="jun_20"></a>JUNE 20</h3> + +<table summary="JUNE 20"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Poached eggs, Bombay</td></tr> +<tr><td> </td><td colspan="3">Waffles, special, with maple syrup</td><td> </td> +<td>Imported Frankfort sausages</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Potato salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Brie cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Valencienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Carciofini Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Frogs' legs, sauté, Dilloise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Porterhouse steak, Jolly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fresh Lima beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Julienne potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endives salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chocolate and coffee bouchettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Waffles, special.</b> 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.)</p> + +<p><b>Poached eggs, Bombay.</b> Put some boiled rice on a platter, lay four +poached eggs on top, and cover with curry sauce.</p> + +<p><b>Consommé Valencienne.</b> Boil one-half pound of rice in salted water, +cool; and serve in one quart of hot and well-seasoned consommé. Before +serving add some small leaves of chervil, which should be specially selected. +Grated Swiss cheese should be served separate.</p> + +<p><b>Frogs' legs, Dilloise.</b> Cut two dozen frogs' legs in two, season with salt +and pepper, put in sauté pan with one ounce of butter, and two ounces of +bacon cut in small squares. Fry for a few minutes until the bacon is nearly +crisp, then add the legs, and simmer for five minutes. Then add one pint of +tomato sauce and boil for ten minutes, very slowly. Add a few dashes of +Tabasco sauce, and season well.</p> + +<p><b>Porterhouse steak, Jolly.</b> 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.</p> +<p><span class="pagenum"><a name="Page_177" id="Page_177">177</a></span></p> + +<h3 class="p6"><a name="jun_21" id="jun_21"></a>JUNE 21</h3> + +<table summary="JUNE 21"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Cantaloupe</td><td> </td><td> </td> +<td>Antipasto</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Shirred eggs, Amiral</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Broiled pig's feet, Chili sauce</td></tr> +<tr><td> </td><td colspan="2">Uncolored Japan tea</td><td> </td><td> </td> +<td>String bean salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Italian meringue, with whipped cream</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams on half shell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée of cucumber soup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pompano sauté, Bâtelière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rissolées potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas à la Française</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Raspberry shortcake with plain cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Shirred eggs, Amiral.</b> 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.</p> + +<p><b>Purée of cucumbers.</b> 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.</p> + +<p><b>Italian meringue.</b> 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.</p> + +<p><b>How to cook sugar to a blow.</b> 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.</p> + +<p><b>Peas à la Française.</b> 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.</p> +<p><span class="pagenum"><a name="Page_178" id="Page_178">178</a></span></p> + +<h3 class="p6"><a name="jun_22" id="jun_22"></a>JUNE 22</h3> + +<table summary="JUNE 22"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked pears</td><td> </td><td> </td> +<td>Canapé Riga</td></tr> +<tr><td> </td><td colspan="2">Bacon and eggs</td><td> </td><td> </td> +<td>Sweetbreads, Lavalière</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cold roast beef</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Field salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lemon water ice</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Langues de chat</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Allemande</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">California ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Perch au bleu</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes nature</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Larded tenderloin of beef, Vigo</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green corn on cob</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad, Russian dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chocolate blanc mange</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Baked pears.</b> 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.</p> + +<p><b>Baked peaches.</b> 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.</p> + +<p><b>Sweetbreads, Lavalière.</b> Prepare some sweetbreads braisé, place on a +platter, garnish with peas in butter, and onions glacés. In the gravy put +pieces of parboiled salt pork cut in small dices, and cook for ten minutes. +Pour over the sweetbreads.</p> + +<p><b>Consommé Allemande.</b> Mix in a bowl three-quarters of a cupful of sifted +flour, one-quarter of a cupful of milk, two whole eggs, and a little salt. Let it +run through a colander into three pints of boiling consommé, and boil for +five minutes.</p> + +<p><b>Consommé Xavier.</b> Same as Consommé Allemande, with the addition +of a little chopped chervil just before serving.</p> + +<p><b>Perch au bleu.</b> 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.</p> + +<p><b>Larded tenderloin of beef, Vigo.</b> Lard and roast the tenderloin as given +elsewhere. Serve on a platter garnished with stuffed tomatoes, Créole. Cover +with its own brown gravy.</p> + +<p><b>Stuffed tomatoes, Créole.</b> Make a rice Créole (<a href="#dec_23">Dec. 23</a>). Peel four +sliced tomatoes, scoop out the insides, season with salt and pepper both inside +and out, and fill with the rice. Place on a buttered pan, put a small piece of +butter on top of each, and bake in oven for ten minutes, or until the tomatoes +are soft. Test with your finger. Serve with tomato sauce around them; or +use as a garnish for entrées.</p> +<p><span class="pagenum"><a name="Page_179" id="Page_179">179</a></span></p> + +<h3 class="p6"><a name="jun_23" id="jun_23"></a>JUNE 23</h3> + +<table summary="JUNE 23"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Eggs, Basque</td></tr> +<tr><td> </td><td colspan="2">Omelet with potatoes</td><td> </td><td> </td> +<td>Frogs' legs, Tartar sauce</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Broiled chicken on toast</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Soufflé potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cold artichokes, vinaigrette</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Peach compote</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Honey cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Mongol</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Planked shad and roe</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast loin of veal, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Carrots, Vichy</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Flageolets in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endives salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">German almond strips</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Omelet with potatoes.</b> 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.</p> + +<p><b>Eggs, Basque.</b> 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.</p> + +<p><b>Roast loin of veal, au jus.</b> See veal kidney roast, <a href="#dec_20">Dec. 20</a>.</p> + +<p><b>Russian dressing, for salads.</b> 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.</p> + +<p><b>Peach compote.</b> 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.</p> + +<p><b>Fruit compotes.</b> Apple, nectarine, apricot, prune or plum compote may +be prepared in the same manner as peach compote.</p> + +<p><b>Langue de chat, I.</b> 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 +<span class="pagenum"><a name="Page_180" id="Page_180">180</a></span> +in the shape of small thin lady fingers. Bake for a few minutes in a rather +hot oven.</p> + +<p><b>II.</b> 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.</p> + +<p><b>German almond strips.</b> 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.</p> + +<p><b>Honey cake.</b> One-half pound of honey, seven ounces of brown sugar, +one pony of water, one-half teaspoonful of soda, six ounces of finely-chopped +almonds, one pinch of cloves and allspice, three-quarters of a pound of flour, +and two ounces of lemon and orange peel chopped fine. Boil the sugar, honey +and water; then take off the fire and allow to cool to blood heat; then mix +in the flour, spices, and the soda dissolved in a little water; then add the almonds +and the peel. Roll out about one-half inch thick, and cut in small +cakes about one inch by three; and bake in a moderate oven. When done +glacé with a very thin icing.</p> +<p><span class="pagenum"><a name="Page_181" id="Page_181">181</a></span></p> + +<h3 class="p6"><a name="jun_24" id="jun_24"></a>JUNE 24</h3> + +<table summary="JUNE 24"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Apricot marmalade</td><td> </td><td> </td> +<td>Cold poached eggs, à l'estragon</td></tr> +<tr><td> </td><td colspan="2">Buckwheat cakes</td><td> </td><td> </td> +<td>Sand dabs, meunière</td></tr> +<tr><td> </td><td colspan="2">Breakfast sausages</td><td> </td><td> </td> +<td>German huckleberry cake</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>American dairy cheese</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Créole</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salt codfish, Biscayenne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Braised sweetbreads, sauce Soubise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast squab</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled onions</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled fresh mushrooms</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Château potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce and grapefruit salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked blackberry roll</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Cold poached eggs, à l'estragon.</b> 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.</p> + +<p><b>German huckleberry cake.</b> Line a cake pan, that will hold enough for +six persons, with thin dough. (See dough for <a href="#Page_190">German cake</a>). 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.</p> + +<p><b>Consommé Créole.</b> Peel and cut in small squares, two raw tomatoes, +and add to a quart of boiling consommé. Also add a cupful of boiled rice, +and season with a little Cayenne pepper.</p> + +<p><b>Salt codfish, Biscayenne.</b> 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.</p> + +<p><b>Braised sweetbreads, sauce Soubise.</b> Braise the sweetbreads in the usual +manner. Put some sauce Soubise on a platter, lay the sweetbreads on top, +and garnish with fleurons.</p> +<p><span class="pagenum"><a name="Page_182" id="Page_182">182</a></span></p> + +<h3 class="p6"><a name="jun_25" id="jun_25"></a>JUNE 25</h3> + +<table summary="JUNE 25"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches with cream</td><td> </td><td> </td> +<td>Cendrillon salad</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Small tenderloin steak, Marseillaise</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Gnocchis à la Romaine</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Camembert cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream Countess</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salami sausage Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of kingfish, Ubsala</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast tame duck, apple sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Carrots and peas in cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">German fried potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Plombière aux fruits</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Salad Cendrillon.</b> Scoop out four cold baked potatoes, fill with Russian +salad, and serve on a napkin, garnished with parsley in branches and canapés +of anchovies.</p> + +<p><b>Small tenderloin steak, Marseillaise.</b> Chop six shallots and two pieces of +garlic, and simmer in two ounces of butter. Then add a peeled tomato cut in +small squares, and six chopped anchovies, and simmer for twenty minutes. +Then add two cups of brown gravy (sauce Madère), boil for two minutes, +add two ounces of butter, stir until melted, and season with salt and Cayenne +pepper to taste.</p> + +<p><b>Gnocchis à la Romaine.</b> 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.</p> + +<p><b>Gnocchis au gratin.</b> Same as above, except pour sour cream over them, +sprinkle with cheese, add butter on top, and bake until brown.</p> + +<p><b>Cream Countess.</b> Make a cream of asparagus soup, and before serving +bind with the yolk of one egg for each person. Color with green spinach +coloring.</p> + +<p><b>Kingfish, Ubsala.</b> 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.</p> +<p><span class="pagenum"><a name="Page_183" id="Page_183">183</a></span></p> + +<h3 class="p6"><a name="jun_26" id="jun_26"></a>JUNE 26</h3> + +<table summary="JUNE 26"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Apricot marmalade</td><td> </td><td> </td> +<td> Eggs, Céléstine</td></tr> +<tr><td> </td><td colspan="2">Waffles</td><td> </td><td> </td> +<td>Fried chicken, Villeroi</td></tr> +<tr><td> </td><td colspan="2">Buttermilk</td><td> </td><td> </td> +<td>Flageolet beans</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Mashed potato salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Magador</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salmon, Concourt</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of beef sauté, Balzag</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad, Roquefort dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Blanc mange, aux liqueurs</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lady fingers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs, Céléstine.</b> 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.</p> + +<p><b>Fried chicken, Villeroi.</b> 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 (<a href="#mar_4">March 4</a>), 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.</p> + +<p><b>Consommé Magador.</b> Wash a stalk of celery and cut in small dices, boil +in salted water until soft. Then add to three pints of boiling consommé; +season well, and serve with chopped chervil.</p> + +<p><b>Salmon, Concourt.</b> 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.</p> + +<p><b>Fillet of beef sauté, Balzag.</b> Season four small tenderloin steaks with +salt and pepper, and sauté in butter. Then place on a platter. Make a pint of +sauce Madère, and add to it one dozen small chicken dumplings, one dozen +stuffed olives and two sliced truffles. Pour over the fillets.</p> +<p><span class="pagenum"><a name="Page_184" id="Page_184">184</a></span></p> + +<h3 class="p6"><a name="jun_27" id="jun_27"></a>JUNE 27</h3> + +<table summary="JUNE 27"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Strawberries with cream</td><td> </td><td> </td> +<td>Cold Virginia ham</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with chives</td><td> </td><td> </td> +<td>Bretonne salad</td></tr> +<tr><td> </td><td colspan="2">Crescents and rolls</td><td> </td><td> </td> +<td>Lillian Russell</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>Macaroons</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken soup, Brésilienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Striped bass, Buena Vista</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken fricassee, à l'ancienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus, sauce mousseline</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pâté de foie gras, à la gelée</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pancakes, Lieb</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Salad Bretonne.</b> 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.</p> + +<p><b>Chicken soup, Brésilienne.</b> One pint of consommé tapioca, one pint of +thick consommé brunoise, and the breast of a fowl cut in small squares. Bring +to a boil, and serve.</p> + +<p><b>Striped bass, Buena Vista.</b> 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.</p> + +<p><b>Chicken fricassée, à l'ancienne.</b> 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.</p> +<p><span class="pagenum"><a name="Page_185" id="Page_185">185</a></span></p> + +<h3 class="p6"><a name="jun_28" id="jun_28"></a>JUNE 28</h3> + +<table summary="JUNE 28"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Crab apple marmalade</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Shirred eggs, plain</td><td> </td><td> </td> +<td>Omelette Argentine</td></tr> +<tr><td> </td><td colspan="2">Melba toast</td><td> </td><td> </td> +<td>Turkey hash, Château de Madrid</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Julienne potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Brie cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Bohémienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives and salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked lobster, Lincoln</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast Imperial squab</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold artichokes, mustard sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked huckleberry roll</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Omelette Argentine.</b> 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.</p> + +<p><b>Turkey hash, Château de Madrid.</b> Cut the breast of a boiled turkey in +small squares. Put in a sauté pan with one pint of thick cream sauce, season +with salt and pepper, heat, and fill as many red peppers (pimentos) as possible. +Place the filled peppers on a buttered platter, so they will have the appearance +of little red caps. Put in the oven and cook for a few minutes. Serve with +sauce Créole poured around them.</p> + +<p><b>Consommé Bohémienne.</b> Make three thin pancakes, and when cold cut +in Julienne shape. Cut the breast of a boiled fowl also in Julienne shape. +Chop a raw peeled tomato; and add all the above with a cup of fresh peas, +to three pints of boiling consommé, and serve.</p> + +<p><b>Baked lobster, Lincoln.</b> 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.</p> +<p><span class="pagenum"><a name="Page_186" id="Page_186">186</a></span></p> + +<h3 class="p6"><a name="jun_29" id="jun_29"></a>JUNE 29</h3> + +<table summary="JUNE 29"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh sliced peaches with cream</td><td> </td><td> </td> +<td>Cold fish à la Michels</td></tr> +<tr><td> </td><td colspan="2">Griddle cakes</td><td> </td><td> </td> +<td>Lemon pie</td></tr> +<tr><td> </td><td colspan="2">Kidneys sauté, au Madère</td><td> </td><td> </td> +<td>Buttermilk</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sorrel soup, with rice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lyon sausages</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Frogs' legs, sauté à sec</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tournedos, Vaudeville</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sybil potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Watercress salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Compote of gooseberries</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Cold fish à la Michels.</b> 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.</p> + +<p><b>Sorrel soup with rice.</b> 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.</p> + +<p><b>Tournedos, Vaudeville.</b> Season four small tenderloin steaks with salt +and pepper, and broil; or sauté in pan with butter. When done place on a +platter, lay on each a fresh poached egg; and garnish with four stuffed tomatoes, +Créole. Cover the tournedos with sauce Madère.</p> + +<p><b>Compote of gooseberries.</b> 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.</p> +<p><span class="pagenum"><a name="Page_187" id="Page_187">187</a></span></p> + +<h3 class="p6"><a name="jun_30" id="jun_30"></a>JUNE 30</h3> + +<table summary="JUNE 30"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved green gage plums</td><td> </td><td> </td> +<td>Clam broth en bellevue</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Chicken sauté à sec</td></tr> +<tr><td> </td><td colspan="2">Doughnuts</td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Sierra cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Xavier</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pim olas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled salmon steak with peas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast saddle of lamb, mint sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed tomatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce and grapefruit salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Berliner pfannenkuchen</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Doughnuts—with baking powder.</b> 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.</p> + +<p><b>Doughnuts—with yeast.</b> 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.</p> + +<p><b>Crullers.</b> Use either the baking powder or yeast doughnut dough, cut +with a cruller cutter, and fry in the same manner as doughnuts.</p> + +<p><b>Coffee cake dough.</b> 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.</p> + +<p><b>Berliner pfannenkuchen.</b> 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.</p> +<p><span class="pagenum"><a name="Page_188" id="Page_188">188</a></span></p> + +<h3 class="p6"><a name="jul_1" id="jul_1"></a>JULY 1</h3> + +<table summary="JULY 1"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced figs with cream</td><td> </td><td> </td> +<td>Imperial salad</td></tr> +<tr><td> </td><td colspan="2">Baked beans, Boston style</td><td> </td><td> </td> +<td>Broiled lamb chops</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Red kidney beans</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Soufflé potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>St. Francis cheese, with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage St. Marceau</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Montmorency</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads braisé, Princess</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Château potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Corn starch pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr> +</table> + +<p><b>Imperial salad.</b> 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.</p> + +<p><b>St. Francis cheese.</b> 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.</p> + +<p><b>Potage St. Marceau.</b> Mix one quart of purée of split pea soup with one +pint of consommé Julienne.</p> + +<p><b>Fillet of sole, Montmorency.</b> 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.</p> + +<p><b>Sweetbreads braisé, Princess.</b> Braise four nice sweetbreads, and place +them on fresh artichoke bottoms on a platter. Garnish with boiled cauliflower +with a little Béarnaise sauce poured over it; and over the sweetbreads +pour the gravy left after braising. Sauté the livers of four chickens in butter, +season well with salt and pepper, and lay them around the cauliflower.</p> + +<p><b>Corn starch pudding.</b> 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.</p> +<p><span class="pagenum"><a name="Page_189" id="Page_189">189</a></span></p> + +<h3 class="p6"><a name="jul_2" id="jul_2"></a>JULY 2</h3> + +<table summary="JULY 2"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved cherries</td><td> </td><td> </td> +<td>Crab cocktail, Crêmière</td></tr> +<tr><td> </td><td colspan="2">Bacon and eggs</td><td> </td><td> </td> +<td>Pig's feet, St. Menehould</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cottage fried potatoes Succotash</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Coffee blanc mange</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Assorted cakes Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Marie Louise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives Salted pecans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Halibut, Boitel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Larded sirloin of beef, Lili</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato pancakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Wax beans in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery Victor</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Brandied peaches</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroons Coffee</td></tr></table> + +<p><b>Crab cocktail, Crêmière.</b> Same as Crab cocktail, Victor (see <a href="#mar_24">March 24</a>), +with the addition of a little whipped cream on top.</p> + +<p><b>Cottage fried potatoes.</b> 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.</p> + +<p><b>Pig's feet, St. Menehould.</b> 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.</p> + +<p><b>Succotash.</b> 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.</p> + +<p><b>Fresh succotash.</b> 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.</p> + +<p><b>Consommé Marie Louise.</b> To consommé royal add a cupful of fresh +boiled green peas.</p> + +<p><b>Halibut, Boitel.</b> 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.</p> + +<p><b>Larded tenderloin of beef, Lili.</b> Roast a larded tenderloin of beef, and +serve with sauce Madère, to which has been added six sliced heads of fresh +mushrooms sautéed in butter, and two sliced truffles. Garnish with six peeled +and quartered tomatoes sautéed in butter.</p> + +<p><b>Potato pancakes.</b> 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.</p> +<p><span class="pagenum"><a name="Page_190" id="Page_190">190</a></span></p> + +<h3 class="p6"><a name="jul_3" id="jul_3"></a>JULY 3</h3> + +<table summary="JULY 3"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced bananas with cream</td><td> </td><td> </td> +<td>Fresh caviar</td></tr> +<tr><td> </td><td colspan="2">Flannel cakes with maple syrup</td><td> </td><td> </td> +<td>Dry toast</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Clams en cocotte, Californienne</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Omelet with fresh strawberries</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Croute Bretonne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled Lake Tahoe trout, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes nature</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken sauté, Viennoise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green peas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of mutton, currant jelly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endive salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Biscuit glacé, mapleine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Clams en cocotte, Californienne.</b> 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.</p> + +<p><b>Croute Bretonne.</b> Put two pounds of beef shin and five pounds of beef +bones in a casserole or soup kettle. Add one gallon of cold water, bring +slowly to a boil, and skim well. Then add one spoonful of salt, a bouquet +garni, half of a small head of cabbage or kale, two turnips, two carrots, one +parsnip and an onion. Boil for three hours; then strain the broth into a soup +tureen. Chop the vegetables very fine, put in salad bowl, season with salt, +pepper, and a little grated nutmeg, and add a little chopped parsley and one-half +cup of grated cheese. Cut some bread in round pieces the size of a silver +half dollar, and toast on one side. Put the purée of vegetables on the toasted +side of the croutons, place on a buttered pan and bake in the oven until brown. +Serve on a napkin with the broth.</p> + +<p><b>Chicken sauté, Viennoise.</b> 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.</p> + +<p><b>German coffee cake.</b> 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 <a href="#Page_190">Streusel cake</a>). Allow to raise, and bake +in a moderate oven.</p> + +<p><b>Streusel cake.</b> 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.)</p> +<p><span class="pagenum"><a name="Page_191" id="Page_191">191</a></span></p> + +<p><b>Cinnamon cake.</b> 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.</p> + +<p><b>Coffee fruit cake.</b> 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.</p> + +<p><b>Coffee cream cake.</b> Roll out some German coffee cake dough very thin. +Spread over with pastry cream (see <a href="#Page_352">pastry cream</a>). 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.</p> +<p><span class="pagenum"><a name="Page_192" id="Page_192">192</a></span></p> + +<h3 class="p6"><a name="jul_4" id="jul_4"></a>JULY 4</h3> + +<table summary="JULY 4"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced pineapple</td><td> </td><td> </td> +<td>Canapé thon marine</td></tr> +<tr><td> </td><td colspan="2">Farina with cream</td><td> </td><td> </td> +<td>Poached eggs, Créole</td></tr> +<tr><td> </td><td colspan="2">Uncolored Japan tea</td><td> </td><td> </td> +<td>Lamb chops, Robinson</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Lyonnaise potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Corn sauté in butter</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Orange compote</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Snails (cake)</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Florentine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives Celery</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sand dabs, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled baby turkey, cranberry sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked sweet potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Summer squash</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad, egg dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coupe St. Jacques</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Poached eggs, Créole.</b> Put some boiled rice on a platter, lay four poached +eggs on top, and cover with Créole sauce.</p> + +<p><b>Lamb chops, Robinson.</b> Broil eight lamb chops, and lay them on a platter. +Clean a dozen chicken livers, cut in four, season with salt and pepper, put +in a frying pan with two ounces of hot melted butter, and sauté for three +minutes. Then sprinkle with a spoonful of flour, add a cup of bouillon or +broth, boil for a minute, add a little dry sherry wine, and pour over the chops.</p> + +<p><b>Corn sauté in butter.</b> Cut the corn from eight ears, put in a sauté pan +with two ounces of butter, season with salt and pepper, and cook for ten +minutes.</p> + +<p><b>Orange compote.</b> 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.</p> + +<p><b>Consommé Florentine.</b> Add to consommé printanier two pancakes cut +Julienne style, and some chervil.</p> + +<p><b>Broiled baby turkey.</b> Split a young turkey through from the back, wash +well, and dry with a towel. Season with salt and pepper, roll in oil, and broil. +When done place on four pieces of buttered toast, pour a cup of maître d'hôtel +sauce over it, and garnish with watercress and two lemons cut in half.</p> + +<p><b>Snails (cake).</b> 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.</p> +<p><span class="pagenum"><a name="Page_193" id="Page_193">193</a></span></p> + +<h3 class="p6"><a name="jul_5" id="jul_5"></a>JULY 5</h3> + +<table summary="JULY 5"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Iced grapefruit juice</td><td> </td><td> </td> +<td>Cold stuffed eggs, with anchovies</td></tr> +<tr><td> </td><td colspan="3">Scrambled eggs with Swiss cheese</td><td> </td> +<td>Terrine de foie gras</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Hearts of lettuce</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Assorted French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken soup, Portugaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of bass, Brighton</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Paprika schnitzel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Gnocchis au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Strawberry water ice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs with Swiss cheese.</b> 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.</p> + +<p><b>Chicken soup, Portugaise.</b> 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.</p> + +<p><b>Fillet of bass, Brighton.</b> 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.</p> + +<p><b>Fillet of fish au gratin, à l'Italienne.</b> 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.</p> + +<p><b>Cold stuffed eggs, with anchovies.</b> 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.</p> +<p><span class="pagenum"><a name="Page_194" id="Page_194">194</a></span></p> + +<h3 class="p6"><a name="jul_6" id="jul_6"></a>JULY 6</h3> + +<table summary="JULY 6"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Boiled farina in milk</td><td> </td><td> </td> +<td>Grapefruit with cherries</td></tr> +<tr><td> </td><td colspan="2">Mixed fruit compote</td><td> </td><td> </td> +<td>Scrambled eggs, Caroline</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Veal chop sauté, in butter</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Mixed flageolet and string beans</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Escarole salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé, Niçoise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Frogs' legs sauté, aux fines herbes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Larded tenderloin of beef, jardinière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Duchesse potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Alligator pear, French dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sherbet au rhum</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Boiled farina in milk.</b> 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.</p> + +<p><b>Scrambled eggs, Caroline.</b> 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.</p> + +<p><b>Consommé, Niçoise.</b> To consommé vermicelli add a peeled tomato cut +in small squares. Bring to a boil, and serve with grated cheese, separate.</p> + +<p><b>Watermelon preserves.</b> 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.</p> + +<p><b>Canned pears.</b> 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.</p> + +<p><b>Canned peaches.</b> 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.</p> + +<p><b>Canned apples and quinces.</b> Pare and cut equal quantities of apples and +<span class="pagenum"><a name="Page_195" id="Page_195">195</a></span> +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.</p> + +<p><b>Tomato preserves.</b> 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.</p> + +<p><b>Apple butter.</b> 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.</p> +<p><span class="pagenum"><a name="Page_196" id="Page_196">196</a></span></p> + +<h3 class="p6"><a name="jul_7" id="jul_7"></a>JULY 7</h3> + +<table summary="JULY 7"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Cold consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cold larded tenderloin of beef</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cauliflower salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Floating island</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lady fingers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Honolulu</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stuffed clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken sauté, Lafitte</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Beets à la Russe</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green corn sauté</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Gauffrette potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Biscuit glacé, pistachio</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Cauliflower salad.</b> 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.</p> + +<p><b>Potage Honolulu.</b> 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.</p> + +<p><b>Stuffed clams.</b> 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.</p> + +<p><b>Chicken sauté, Lafitte.</b> Cut a spring chicken in four, and season with +salt and pepper. Put two ounces of butter in a sauté pan, heat, and then add +the chicken. Cook until golden yellow, then sprinkle with a tablespoonful of +flour and cook until the flour is yellow. Then add half a glass of claret and a +cup of stock, bouillon or chicken broth. In another frying pan put a spoonful +of olive oil, heat, then add a can of cèpes, toss them while cooking slightly, +and add to the chicken. Peel one tomato, cut in eight, and also add to the +chicken. Simmer together for twenty minutes. Then place the chicken on +a platter; boil the sauce for five minutes more, season well with salt and pepper, +add some chopped parsley, and pour over the chicken. Lay six fleurons +around the platter.</p> + +<p><b>Beets à la Russe.</b> Slice a dozen boiled beets, put in a sauté pan with +two ounces of butter, season with salt and pepper, and simmer for about five +minutes. Just before serving add six leaves of fresh mint chopped very fine.</p> +<p><span class="pagenum"><a name="Page_197" id="Page_197">197</a></span></p> + +<h3 class="p6"><a name="jul_8" id="jul_8"></a>JULY 8</h3> + +<table summary="JULY 8"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Apricots</td><td> </td><td> </td> +<td>Beef marrow, Princess</td></tr> +<tr><td> </td><td colspan="2">Shirred eggs with peppers</td><td> </td><td> </td> +<td>Eggs, Garcia</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Bread custard pudding</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Charles Quint</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled salmon, à la Russe</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Noisettes of lamb, Montpensier</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast duckling, apple sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fried sweet potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Philadelphia vanilla ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Shirred eggs with peppers.</b> 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.</p> + +<p><b>Beef marrow, Princess.</b> 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.</p> + +<p><b>Bread custard pudding.</b> 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.</p> + +<p><b>Cocoanut pudding.</b> 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.</p> + +<p><b>Consommé Charles Quint.</b> Serve in hot consommé equal parts of chicken +dumplings and asparagus tips. Add some picked chervil leaves.</p> + +<p><b>Broiled salmon à la Russe.</b> 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.</p> + +<p><b>Anchovy butter.</b> 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.</p> + +<p><b>Noisettes of lamb, Montpensier.</b> Season four noisettes of lamb with salt +and pepper, roll in oil, and broil. Then place on a platter; put on one side +four artichoke bottoms filled with French peas in butter, and on the other +side Parisian potatoes. Put a spoonful of Béarnaise sauce on top of each +noisette, and serve.</p> +<p><span class="pagenum"><a name="Page_198" id="Page_198">198</a></span></p> + +<h3 class="p6"><a name="jul_9" id="jul_9"></a>JULY 9</h3> + +<table summary="JULY 9"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced figs with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Boiled salt mackerel</td><td> </td><td> </td> +<td>Clam broth in cups</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Scrambled eggs, Havemeyer</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Roast rack of mutton</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>String beans</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Potato salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Coburg</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lobster, Becker</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast saddle of venison, currant jelly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Red cabbage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes, nature</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Knickerbocker salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cocoanut pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Scrambled eggs, Havemeyer.</b> 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.</p> + +<p><b>Potage Coburg.</b> Mix one quart of mock turtle soup with one pint of +consommé tapioca; and just before serving add one-half cup of very small +gnocchis.</p> + +<p><b>Lobster, Becker.</b> Put in a sauté pan two ounces of butter, heat, add the +tails of two boiled lobsters cut in slices, season with salt and pepper, and +toss in pan for five minutes. Then add one-half glass of sherry wine, and +boil for five minutes. Then add a cupful of very thick table cream, and boil +again for five minutes. Then bind with the yolks of two eggs mixed with +two ponies of very dry sherry wine. Before serving add a dozen slices of +truffle.</p> + +<p><b>Roast saddle of venison.</b> 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.</p> +<p><span class="pagenum"><a name="Page_199" id="Page_199">199</a></span></p> + +<h3 class="p6"><a name="jul_10" id="jul_10"></a>JULY 10</h3> + +<table summary="JULY 10"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Grapefruit, cardinal</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Cold consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Cold pheasant pie with meat jelly</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Chiffonnade salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lemon water ice</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lady fingers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Dagobert</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, à la Française</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tournedos, Porte Maillot</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Strawberry ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Grapefruit, Cardinal.</b> Peel four grapefruit and slice them. Drain off +the juice, and put the slices in suprême glasses. Force two small baskets of +fresh raspberries through a fine sieve, put in a bowl, add two spoonfuls of +powdered sugar and one pony of kirschwasser, mix well, and pour over the +grapefruit.</p> + +<p><b>Cold pheasant pie.</b> Cut the breasts from two pheasants, and trim carefully. +Put all of the trimmings and the meat of the legs without the bones, +in an earthern jar; add three chopped shallots, and a bouquet garni, cover +with sherry wine, and allow to stand for two days. Simmer the bones, with +an onion, carrot, and a little celery, in two ounces of butter, until slightly +brown. Then cover with a quart of stock, and cook slowly until reduced +one-half. Keep this to mix with the forcemeat. Pass through a fine meat +chopper one pound of veal, and one pound of not-too-fat pork; and season +with salt, pepper and a little allspice. Have a special game pie or Pâté form +lined with pâte dough. Put a layer of forcemeat in the bottom, then a few +pieces of the breasts cut in long narrow strips, and a strip of larding pork cut +the same size. Lay the strips lengthwise of the pie. Add a few peeled +blanched or parboiled pistachio nuts, then another layer of forcemeat, and so +continue until the form is full. Cover the top with thin layer of larding pork, +and then cover all with dough. Moisten the edges where the dough comes +together, and close carefully, so there will be no leak. Cut a round hole in +the center and insert a little chimney made of a small piece of stiff paper; +otherwise the dough will close while cooking. Put in the oven and cook for +one and one-half hours. Then allow to become cold, remove the paper chimney, +fill the hole with meat jelly, and put in ice box until set. Cut in thin slices.</p> + +<p><b>Pâte dough.</b> 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.</p> + +<p><b>Potage Dagobert.</b> Mix one quart of purée of peas, one pint of consommé +Julienne, and one pint of consommé aux perles de Nizam.</p> + +<p><b>Tournedos, Porte Maillot.</b> Season four small tenderloin steaks with salt +<span class="pagenum"><a name="Page_200" id="Page_200">200</a></span> +and pepper; roll in oil, and broil. Place on a platter, and garnish with carrots +and turnips cut in small balls, boiled and tossed in butter, salt and pepper. +Also four potatoes cut in the shape of wooden shoes, fried in hot swimming +lard, and filled with purée of spinach. Pour sauce Madère over the meat.</p> + +<p><b>Fillet of sole, à la Française.</b> Lay four fillets of sole flat on a table, spread +with fish forcemeat (see <a href="#Page_42">Timbale of bass</a>), roll up and place in a buttered pan. +Season with salt and white pepper, add one-half glass of white wine and +one-half cup of fish stock, bouillon or water. Cover with buttered paper, and +set in oven for fifteen minutes. Then take out and place the fillets on a platter. +Add to the pan one pint of white wine sauce, boil for two minutes, and strain. +Then add to the sauce a spoonful of well-seasoned lobster butter, one dozen +French mushrooms, and two sliced truffles. Pour the sauce over the fish, +and garnish with four écrevisses en buisson.</p> +<p><span class="pagenum"><a name="Page_201" id="Page_201">201</a></span></p> + +<h3 class="p6"><a name="jul_11" id="jul_11"></a>JULY 11</h3> + +<table summary="JULY 11"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh grapes</td><td> </td><td> </td> +<td>Canapé St. Francis</td></tr> +<tr><td> </td><td colspan="2">Omelet with bacon</td><td> </td><td> </td> +<td>Poached eggs, gourmet</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Calf's head, vinaigrette</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>Boiled potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Apple cottage pudding</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Cameroni</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Black bass, Tournon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast loin of veal, Nivernaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Maître d'hôtel potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Summer squash with butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Field salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Biscuit glacé au chocolat</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Canapé St. Francis.</b> 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.</p> + +<p><b>Poached eggs, gourmet.</b> Spread some pâté de foie gras on four pieces +of toast, lay a poached egg on top of each, and cover with Béarnaise sauce.</p> + +<p><b>Apple cottage pudding.</b> 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.</p> + +<p><b>Cottage pudding.</b> Make an Apple cottage pudding batter, and add +chopped candied fruits and raisins, instead of the apples. Serve with fruit +sauce.</p> + +<p><b>Boston brown pudding.</b> Same as cottage pudding with the addition of +a cup of molasses.</p> + +<p><b>Consommé Cameroni.</b> Add to a quart of consommé brunoise one-quarter +pound of boiled spaghetti cut in pieces one-quarter inch long. Serve grated +cheese separate.</p> + +<p><b>Black bass, Tournon.</b> 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.</p> + +<p><b>Roast loin of veal, Nivernaise.</b> Same as Veal Kidney Roast. (<a href="#dec_20">Dec. 20</a>). +Garnish with carrots cooked in butter.</p> +<p><span class="pagenum"><a name="Page_202" id="Page_202">202</a></span></p> + +<h3 class="p6"><a name="jul_12" id="jul_12"></a>JULY 12</h3> + +<table summary="JULY 12"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange juice</td><td> </td><td> </td> +<td>Calf's foot jelly in cups</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Eggs, Moscow</td></tr> +<tr><td> </td><td colspan="2">Buttered toasted rolls</td><td> </td><td> </td> +<td>Terrine de foie gras en aspic</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Lord Mayor</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled Lake Tahoe trout, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes, natural</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast ribs of beef</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cauliflower au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rissolée potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sliced tomatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Calf's foot jelly.</b> Parboil four calf's feet; allow to become cool; put back +in vessel with an onion and a carrot, a piece of leek, a piece of celery, one +clove, a bay leaf, a sprig of thyme, a spoonful of whole black peppers, a gallon +of water, a quart of white wine, and a small handful of salt. Boil until the +feet are soft. Then strain the broth, let it stand for a couple of minutes, and +then remove all the fat from the top. Put a spoonful of the broth on a plate +and set on ice. If it sets too hard add a little water, if it is too soft boil down +until it is thick enough to set. Then put six whites of eggs in a casserole, beat +with a whip, add slowly to the broth, put on a slow fire and bring to the +boiling point. This serves to clarify the broth. Then strain, and set to cool. +If the broth is for invalids omit the spices and vegetables, use but a little +salt, and do not clarify. The cooked calf's feet may be used for an entrée, or +for soup or salad.</p> + +<p><b>Eggs, Moscow.</b> 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.</p> + +<p><b>Terrine de foie gras en aspic.</b> 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.</p> +<p><span class="pagenum"><a name="Page_203" id="Page_203">203</a></span></p> + +<h3 class="p6"><a name="jul_13" id="jul_13"></a>JULY 13</h3> + +<table summary="JULY 13"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Mixed fresh fruit</td><td> </td><td> </td> +<td>Canapé Martha</td></tr> +<tr><td> </td><td colspan="2">Eggs au beurre noir</td><td> </td><td> </td> +<td>Cold roast beef</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Brésilienne salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Palestine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes Lyon sausages</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of flounder, St. Avertin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast tenderloin of beef, Berthieu</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cottage pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Consommé Palestine.</b> Add to hot well-seasoned consommé equal parts +of peas, flageolet beans, and carrots and turnips cut in small round balls; and +all boiled in salted water.</p> + +<p><b>Brésilienne salad.</b> 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.</p> + +<p><b>Fillet of flounder, St. Avertin.</b> 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.</p> + +<p><b>Roast tenderloin of beef, Berthieu.</b> Garnish the roasted tenderloin with +stuffed cucumbers, stuffed olives, peas au beurre, and potatoes château. Serve +sauce Madère separate.</p> + +<p><b>Potage Lord Mayor.</b> 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.</p> +<p><span class="pagenum"><a name="Page_204" id="Page_204">204</a></span></p> + +<h3 class="p6"><a name="jul_14" id="jul_14"></a>JULY 14</h3> + +<table summary="JULY 14"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches with cream</td><td> </td><td> </td> +<td>Eggs, Bienvenue</td></tr> +<tr><td> </td><td colspan="2">Kidney stew</td><td> </td><td> </td> +<td>Kalter aufschnitt</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken mulligatawney soup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fried smelts, Tartar sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Summer squash</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rissolée potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Field salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Eggs, Bienvenue.</b> Butter four individual shirred egg dishes. Make a +border of mashed (croquette) potato around each dish. Put in the bottom a +spoonful of purée of fresh tomatoes. Break two eggs in each dish, season +with salt and pepper, and bake in oven.</p> + +<p><b>Kalter aufschnitt.</b> Assorted cold meats, such as roast beef, ham, tongue, +lamb, etc. Garnish with a lettuce leaf filled with potato salad, for each person.</p> + +<p><b>Chicken mulligatawney soup.</b> 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.</p> + +<p><b>To preserve limes.</b> 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 +<span class="pagenum"><a name="Page_205" id="Page_205">205</a></span> +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.</p> + +<p><b>Jellied cherries.</b> 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.</p> + +<p><b>Candied lemon or orange peels.</b> 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.</p> + +<p><b>Fig jam.</b> 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.</p> + +<p><b>Blackberry cordial, for medicinal purposes.</b> 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.</p> + +<p><b>Vanilla brandy.</b> 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.</p> +<p><span class="pagenum"><a name="Page_206" id="Page_206">206</a></span></p> + +<h3 class="p6"><a name="jul_15" id="jul_15"></a>JULY 15</h3> + +<table summary="JULY 15"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Strawberries with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Chicken jelly in cups</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Cold beef à la mode</td></tr> +<tr><td> </td><td colspan="2">Russian caravan tea</td><td> </td><td> </td> +<td>Potato salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Boiled custard</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lady fingers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Garibaldi</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salami</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sand dabs, sauté meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mutton chops, maison d'or</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed tomatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast squab</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">French pastry</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted fruit</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Chicken jelly.</b> 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.</p> + +<p><b>Cold beef à la mode.</b> 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.</p> + +<p><b>Boiled custard.</b> 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.</p> + +<p><b>Tipsy parsons.</b> 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.</p> + +<p><b>Vanilla custard with meringue.</b> Make some boiled custard flavored with +vanilla. Pour in saucers, place a half meringue shell on each, and serve.</p> + +<p><b>Macaronade Célestine.</b> Soak some macaroons in maraschino. Place in +a saucer and pour boiling custard over them.</p> +<p><span class="pagenum"><a name="Page_207" id="Page_207">207</a></span></p> + +<p><b>Bouchettes Palmyra.</b> Soak some bouchettes in kummel, place them on +saucers, and pour boiling custard over them.</p> + +<p><b>Consommé Garibaldi.</b> Boil one-quarter pound of spaghetti and cut in +pieces one inch long. Cut a dozen green queen olives Julienne style, and add, +with the spaghetti, to three pints of hot consommé. Serve grated cheese +separate.</p> + +<p><b>Mutton chops, maison d'or.</b> Broil four mutton chops on one side; and +then set to become cold. Make a forcemeat from the breast of a chicken, and +add to it some chopped truffles. Place the forcemeat on the broiled side of +the chops in pyramid form, sprinkle with fresh bread crumbs, set on a buttered +pan, put a small piece of butter on top of each, and cook in the oven +for ten or twelve minutes. Serve on a platter, with sauce Madère.</p> + +<p><b>Lamb chops, maison d'or.</b> Prepare in the same manner as mutton chops, +maison d'or.</p> +<p><span class="pagenum"><a name="Page_208" id="Page_208">208</a></span></p> + +<h3 class="p6"><a name="jul_16" id="jul_16"></a>JULY 16</h3> + +<table summary="JULY 16"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked Bartlett pears with cream</td><td> </td><td> </td> +<td>Chicken soup, Piedmontaise</td></tr> +<tr><td> </td><td colspan="2">Omelet with asparagus tips</td><td> </td><td> </td> +<td>Pim olas Radishes</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Black bass, Heydenreich</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Sweetbreads, poulette</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roast leg of venison</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Red cabbage</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Boiled potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lettuce and grapefruit salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Apple cobbler</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken soup, Piedmontaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pim olas Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Black bass, Heydenreich</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads, poulette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of venison</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Red cabbage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce and grapefruit salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Apple cobbler</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs, Marlborough.</b> Place four poached eggs on four pieces of anchovy +toast, cover with sauce Périgueux, and lay a strip of broiled bacon across each.</p> + +<p><b>Chicken soup, Piedmontaise.</b> Mix a pint of chicken broth with a pint of +purée of tomato soup, add a quarter pound of macaroni cut in one-quarter +inch pieces, and the breast of a boiled chicken cut in small squares.</p> + +<p><b>Black bass, Heydenreich.</b> 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.</p> + +<p><b>Sweetbreads, poulette.</b> 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.</p> + +<p><b>Cobblers.</b> 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.</p> + +<p><b>Wine sauce.</b> 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.</p> +<p><span class="pagenum"><a name="Page_209" id="Page_209">209</a></span></p> + +<h3 class="p6"><a name="jul_17" id="jul_17"></a>JULY 17</h3> + +<table summary="JULY 17"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Raspberries with cream</td><td> </td><td> </td> +<td>Eggs, St. Catherine</td></tr> +<tr><td> </td><td colspan="3">Broiled fillet of sole, maître d'hôtel</td><td> </td> +<td>Boneless squab en aspic</td></tr> +<tr><td> </td><td colspan="2">Hashed browned potatoes</td><td> </td><td> </td> +<td>Majestic salad</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Roquefort cheese with crackers</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Talleyrand</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives Lyon sausage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled salmon trout, sauce mousseline</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes, nature</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Planked sirloin steak, St. Francis</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole and chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs, St. Catherine.</b> 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.</p> + +<p><b>Boneless squab en aspic.</b> 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.</p> + +<p><b>Majestic salad.</b> Equal parts of celery, raw apple, and green peppers cut +in Julienne style. Serve with mayonnaise dressing.</p> + +<p><b>Consommé Talleyrand.</b> Put four grated truffles in a soup tureen, add +a glassful of very dry sherry wine, and a pinch of Cayenne pepper, cover, and +stand for an hour. When ready to serve pour three pints of hot consommé +tapioca over it.</p> + +<p><b>Planked sirloin steak, St. Francis.</b> 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.</p> +<p><span class="pagenum"><a name="Page_210" id="Page_210">210</a></span></p> + +<h3 class="p6"><a name="jul_18" id="jul_18"></a>JULY 18</h3> + +<table summary="JULY 18"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="3">Orange and grapefruit juice mixed</td><td> </td> +<td>Chicken salad, Victor</td></tr> +<tr><td> </td><td colspan="2">Oatmeal and cream</td><td> </td><td> </td> +<td>Vogeleier omelet</td></tr> +<tr><td> </td><td colspan="2">Corn muffins</td><td> </td><td> </td> +<td>Raspberry water ice</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Streusel kuchen (cake)</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage vert pré</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Smoked eels with rye bread</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Corned beef and cabbage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peach meringue</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Potage vert pré.</b> Mix one pint of consommé tapioca with one quart of +purée of pea soup. Just before serving add some chopped chervil.</p> + +<p><b>Peach meringue.</b> Dress some meringue paste (see <a href="#Page_320">meringue shells</a>) 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.</p> + +<p><b>Apricot meringue.</b> Prepare in the same manner as peach meringue.</p> + +<p><b>Strawberry, blackberry or raspberry meringues.</b> Prepare in the same +manner as peach meringue, but use fresh uncooked berries.</p> + +<p><b>Patience (cake).</b> 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.</p> +<p><span class="pagenum"><a name="Page_211" id="Page_211">211</a></span></p> + +<h3 class="p6"><a name="jul_19" id="jul_19"></a>JULY 19</h3> + +<table summary="JULY 19"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapes</td><td> </td><td> </td> +<td>Sardines</td></tr> +<tr><td> </td><td colspan="2">Waffles</td><td> </td><td> </td> +<td>Scrambled eggs, Lucullus</td></tr> +<tr><td> </td><td colspan="2">Honey in comb</td><td> </td><td> </td> +<td>Galantine of capon</td></tr> +<tr><td> </td><td colspan="2">Toasted rolls</td><td> </td><td> </td> +<td>Salade Cupid d'Azure</td></tr> +<tr><td> </td><td colspan="2">Ceylon tea</td><td> </td><td> </td> +<td>Port de Salut cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Trianon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery Olives Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled barracouda, mustard sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hollandaise potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of veal</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Carrots Vichy</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Spinach with egg</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pickled beets</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee fruit cake Demi tasse</td></tr></table> + +<p><b>Scrambled eggs, Lucullus.</b> 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.</p> + +<p><b>Galantine of capon.</b> 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.</p> + +<p><b>Salade Cupid d'Azure.</b> 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.</p> + +<p><b>Consommé Trianon.</b> To each portion of consommé royal add six slices +of truffle cut in triangle shape.</p> + +<p><b>Mustard sauce.</b> To one pint of cream sauce add two spoonfuls of French +mustard, and mix well.</p> +<p><span class="pagenum"><a name="Page_212" id="Page_212">212</a></span></p> + +<h3 class="p6"><a name="jul_20" id="jul_20"></a>JULY 20</h3> + +<table summary="JULY 20"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Poached eggs, Bar le Duc</td></tr> +<tr><td> </td><td colspan="2">Popover muffins</td><td> </td><td> </td> +<td>Paprika veal Boiled rice</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Louise salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Surprise fritters Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crab gumbo California ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled codfish, egg sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Small tenderloin steak, Rachel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of lettuce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Apricot cobbler</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Patience Demi tasse</td></tr></table> + +<p><b>Popover muffins.</b> 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.</p> + +<p><b>Paprika veal.</b> 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.</p> + +<p><b>Poached eggs, Bar le Duc.</b> 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.</p> + +<p><b>Louise salad.</b> 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.</p> + +<p><b>Surprise fritters.</b> 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.</p> + +<p><b>Crab Gumbo.</b> 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.</p> + +<p><b>Fish broth.</b> 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.</p> +<p><span class="pagenum"><a name="Page_213" id="Page_213">213</a></span></p> + +<h3 class="p6"><a name="jul_21" id="jul_21"></a>JULY 21</h3> + +<table summary="JULY 21"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced fresh pineapple</td><td> </td><td> </td> +<td>Stuffed mangoes</td></tr> +<tr><td> </td><td colspan="2">Pearl grits with cream</td><td> </td><td> </td> +<td>Scrambled eggs, Mayence</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Steak Tartare</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Roquefort cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Sicilienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chow chow Carciofini</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled salmon, St. Germain</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads braisé, Elizabeth</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of mutton, currant jelly</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold asparagus, mustard sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cantaloupe baskets</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Almond rocks</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs, Mayence.</b> 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.</p> + +<p><b>Steak Tartare.</b> 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.</p> + +<p><b>Consommé Sicilienne.</b> Roll out very thin a noodle paste, and cut in +lozenge shapes about one inch long. Boil in salt water for about ten minutes, +cool off in fresh cold water, and serve in hot consommé. Serve grated Parmesan +cheese separate.</p> + +<p><b>Broiled salmon à la Russe, St. Germain.</b> Cut two slices of salmon about one and +one-half inches thick, roll in butter, season with salt and pepper, roll in fresh +bread crumbs, and broil slowly. When done place on a platter, and garnish +with Parisian potatoes. Serve sauce Béarnaise separate.</p> + +<p><b>Sweetbreads braisé, Elizabeth.</b> Braised sweetbreads served with stuffed +tomatoes, stuffed mushrooms, onions glacé, and sauce Madère.</p> + +<p><b>Cantaloupe baskets.</b> 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.</p> + +<p><b>Orange baskets.</b> Cut the oranges in the form of baskets, scrape out the +pulp, fill with orange water ice, and decorate with strawberries and raspberries.</p> + +<p><b>Almond rocks.</b> 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.</p> + +<p><b>Small tenderloin steak, Rachel.</b> Broil the steaks and lay on a platter. +Put a slice of terrine de foie gras on top, garnish with peas au beurre and +Julienne potatoes. Serve sauce Madère.</p> +<p><span class="pagenum"><a name="Page_214" id="Page_214">214</a></span></p> + +<h3 class="p6"><a name="jul_22" id="jul_22"></a>JULY 22</h3> + +<table summary="JULY 22"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Tomatoes, surprise</td></tr> +<tr><td> </td><td colspan="2">Virginia ham and eggs</td><td> </td><td> </td> +<td>Clam broth in cups</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cold Lake Tahoe trout, vinaigrette</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Boston brown pudding</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of watercress</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pim olas Celery</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fried frog's legs, Espagnole</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast squab chicken, Michels</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peach compote</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweet and sour string beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Gauffrette potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad, egg dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Blanc mange aux fruits</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rolled almonds wafers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Tomatoes, surprise.</b> 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.</p> + +<p><b>Cream of watercress.</b> 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.</p> + +<p><b>Fried frogs' legs, Espagnole.</b> Season two dozen frogs' legs with salt and +pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. +Fry in swimming hot lard, and serve on a napkin on a platter. Garnish with +fried parsley and two lemons cut in half. Serve Créole sauce separate.</p> + +<p><b>Squab chicken, Michels.</b> 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.</p> + +<p><b>Rolled almond wafers (cigarettes).</b> 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.</p> + +<p><b>Sweet and sour string beans.</b> 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.</p> +<p><span class="pagenum"><a name="Page_215" id="Page_215">215</a></span></p> + +<h3 class="p6"><a name="jul_23" id="jul_23"></a>JULY 23</h3> + +<table summary="JULY 23"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Compote of apricots</td><td> </td><td> </td> +<td>Omelette Meissonier</td></tr> +<tr><td> </td><td colspan="3">Buckwheat cakes with maple syrup</td><td> </td> +<td>Pork chops, Badoise</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Schloss cheese with crackers</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Chevalier</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted Brazil nuts Ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Montmorency</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled spring turkey</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Summer squash</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lima beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed potatoes, au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole and chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Croute aux fruits</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Omelette Meissonier.</b> 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.</p> + +<p><b>Pork chops, Badoise.</b> 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.</p> + +<p><b>Consommé Chevalier.</b> Serve in hot well-seasoned consommé equal parts +of small chicken dumplings, and chicken breast and smoked beef tongue cut +Julienne style.</p> + +<p><b>Fillet of sole, Montmorency.</b> 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.</p> + +<p><b>Croute aux fruits (fruit crust).</b> 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.</p> + +<p><b>Croute à l'ananas (pineapple crust).</b> Prepare in the same manner as +croute aux fruits, but use pineapple. Decorate with maraschino cherries.</p> +<p><span class="pagenum"><a name="Page_216" id="Page_216">216</a></span></p> + +<h3 class="p6"><a name="jul_24" id="jul_24"></a>JULY 24</h3> + +<table summary="JULY 24"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked pears with cream</td><td> </td><td> </td> +<td>Terrine de foie gras en aspic</td></tr> +<tr><td> </td><td colspan="3">Scrambled eggs with smoked salmon</td><td> </td> +<td>Shirred eggs, Niçoise</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Sweetbreads, Marigny</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Lettuce and grapefruit salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Blackberry meringue</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cream of flageolet beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Antipasto Celery</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sea bass, Montebello</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast tenderloin of beef, vert pré</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Field and beet salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Alexandria pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr> +</table> + +<p><b>Scrambled eggs with smoked salmon.</b> 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.</p> + +<p><b>Terrine de foie gras en aspic.</b> 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.</p> + +<p><b>Shirred eggs, Niçoise.</b> Shirr some eggs, and before serving pour some +tomato sauce, or purée, over the white of the eggs.</p> + +<p><b>Sweetbreads, Marigny.</b> Garnish some braised sweetbreads with an artichoke +bottom filled with French peas, for each person. Serve sauce Madère.</p> + +<p><b>Cream of flageolet beans.</b> 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.</p> + +<p><b>Sea bass, Montebello.</b> Cut the fillets from a sea bass in the same manner +as a fillet of sole. Spread a layer of fish forcemeat (see <a href="#Page_42">Bass Timbale</a>) over +them, season well, and fold the fillets. Put in a buttered pan, add one-half +cup of fish stock or broth, one-half glass of white wine, cover with buttered +paper, and cook in oven for fifteen minutes. Place on a platter, and cover +with a mixture of two-thirds Béarnaise sauce and one-third tomato sauce. +Garnish with fleurons.</p> + +<p><b>Roast tenderloin of beef, vert pré.</b> Roast a tenderloin of beef, and place +on a platter. Garnish with French string beans in butter, and Julienne +potatoes. Pour a little sauce Madère over the tenderloin; and also serve sauce +separate.</p> +<p><span class="pagenum"><a name="Page_217" id="Page_217">217</a></span></p> + +<h3 class="p6"><a name="jul_25" id="jul_25"></a>JULY 25</h3> + +<table summary="JULY 25"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Cantaloupe</td><td> </td><td> </td> +<td>Matjes herring, Krasnapolsky</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Cheese straws</td></tr> +<tr><td> </td><td colspan="2">Ceylon tea</td><td> </td><td> </td> +<td>Broiled squab on toast</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Asparagus, Hollandaise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Mixed fruit</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rice soup, à l'Allemande</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sand dabs, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Saddle of lamb, jardinière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pear cobbler</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Matjes herring, Krasnapolsky.</b> 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.</p> + +<p><b>Rice soup, à l'Allemande.</b> 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.</p> + +<p><b>Saddle of lamb, jardinière.</b> Prepare in the same manner as rack of lamb, +jardinière.</p> + +<p><b>Alexandria pudding.</b> 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.</p> +<p><span class="pagenum"><a name="Page_218" id="Page_218">218</a></span></p> + +<h3 class="p6"><a name="jul_26" id="jul_26"></a>JULY 26</h3> + +<table summary="JULY 26"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Grapefruit with cherries</td></tr> +<tr><td> </td><td colspan="2">Boiled salted salmon belly</td><td> </td><td> </td> +<td>Broiled striped bass</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Sibyl potatoes</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Breast of chicken, en aspic</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Louis salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Neufchâtel cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Claret punch</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Monte Cristo</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Planked shad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Château potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">New peas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Breast of chicken en aspic.</b> 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.</p> + +<p><b>Louis salad.</b> 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.</p> + +<p><b>Claret punch.</b> 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.</p> + +<p><b>Consommé Monte Cristo.</b> Consommé royal and printanier mixed.</p> +<p><span class="pagenum"><a name="Page_219" id="Page_219">219</a></span></p> + +<h3 class="p6"><a name="jul_27" id="jul_27"></a>JULY 27</h3> + +<table summary="JULY 27"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fig jam</td><td> </td><td> </td> +<td>Canapé of sardines</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Cold clam broth</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Broiled honeycomb tripe</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Lyonnaise potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Chiffonnade salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Stilton cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage velour</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">California ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of turbot, Bâtelière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads, Metropolitan Club</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast duckling, apple sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Waldorf salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Strawberry meringue</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Potage velour.</b> Mix two pints of purée of tomato soup with one pint of +consommé aux perles de Nizam.</p> + +<p><b>Fillet of turbot, Bâtelière.</b> 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.</p> + +<p><b>Sweetbreads, Metropolitan Club.</b> 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.</p> +<p><span class="pagenum"><a name="Page_220" id="Page_220">220</a></span></p> + +<h3 class="p6"><a name="jul_28" id="jul_28"></a>JULY 28</h3> + +<table summary="JULY 28"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Plain shirred eggs</td><td> </td><td> </td> +<td>Poached eggs, Périgordine</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Mixed grill, special</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Chicory salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Rice croquettes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Clam cocktail</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Inauguration</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted pecans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mousse d'écrevisses (fish)</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast ribs of beef, Yorkshire pudding</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green peas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Watercress salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chocolate ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Poached eggs, Périgordine.</b> Spread some pâté de foie gras on four pieces +of toast, lay a poached egg on top of each, and cover with sauce Périgordine.</p> + +<p><b>Consommé Inauguration.</b> Equal parts of Julienne, small chicken dumplings, +and Italian paste, served in hot consommé.</p> + +<p><b>Mousse d'écrevisses.</b> Remove the shells from three lobsters and two +dozen écrevisses (crayfish or crawfish) and smash very fine in a mortar. +Put a cup of water, an ounce of butter, and a little salt and Cayenne pepper +in a vessel and bring to a boil. Then stir in slowly two tablespoonfuls of +flour, and continue stirring until there are no lumps. Mix this with the +écrevisse and lobster meat and mashed shells. When cold strain through a +very fine sieve. Place in a bowl on ice and mix with an egg and a pint of +thick cream; stirring in carefully so it does not curdle. Test for seasoning, +and if necessary add a little écrevisse coloring to give a rose shade. Fill small +buttered moulds, and boil in bain-marie for about fifteen minutes. Turn out +on a platter, and pour écrevisse sauce over all. The lobster is added for +economy and strength of color. Double the amount of écrevisses may be +used instead.</p> + +<p><b>Écrevisse sauce.</b> Melt two tablespoonfuls of écrevisse butter in a pint +of sauce Allemande, or sauce au vin blanc. Add a few écrevisse tails.</p> +<p><span class="pagenum"><a name="Page_221" id="Page_221">221</a></span></p> + +<h3 class="p6"><a name="jul_29" id="jul_29"></a>JULY 29</h3> + +<table summary="JULY 29"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapes</td><td> </td><td> </td> +<td>Herring salad</td></tr> +<tr><td> </td><td colspan="2">Griddle cakes, maple syrup</td><td> </td><td> </td> +<td>Hot tomato broth</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Eggs, Suzette</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cold tongue, meat jelly</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Beet salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Peach cobbler</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Anisette cakes Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage McDonald</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Kingfish, Argentine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Small sirloin steak, à la Russe</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Summer squash</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cauliflower, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sliced tomatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Orange basket</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Herring salad.</b> 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.</p> + +<p><b>Hot tomato broth.</b> 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.</p> + +<p><b>Eggs, Suzette.</b> 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.</p> + +<p><b>Anisette cake.</b> 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.</p> + +<p><b>Potage McDonald.</b> 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.</p> + +<p><b>Kingfish, Argentine.</b> Put two kingfish on a buttered platter or pan, +season with salt and pepper, add a glass of white wine, put in oven and bake. +Cover with Créole sauce and serve.</p> + +<p><b>Small sirloin steak à la Russe.</b> Broiled sirloin steak garnished with small +patty shells filled with fresh caviar. Serve horseradish sauce separate.</p> +<p><span class="pagenum"><a name="Page_222" id="Page_222">222</a></span></p> + +<h3 class="p6"><a name="jul_30" id="jul_30"></a>JULY 30</h3> + +<table summary="JULY 30"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Apricots</td><td> </td><td> </td> +<td>Lobster salad</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Poached eggs, Piedmontaise</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Birds' nests</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Orangeade</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Vanderbilt</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salami Pim olas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Striped bass, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Leg of veal, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Spinach with egg</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Laurette potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Raspberry meringue</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Poached eggs, Piedmontaise.</b> Make a risotto, and place four poached +eggs on top. Cover with cream sauce.</p> + +<p><b>Birds' nests (puff paste).</b> 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.</p> + +<p><b>Lemonade.</b> 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.</p> + +<p><b>Orangeade.</b> 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.</p> + +<p><b>Consommé Vanderbilt.</b> Equal parts of boiled breast of chicken, boiled +smoked beef tongue, French canned mushrooms and truffles cut in Julienne +style; and one part of fresh or canned peas. Serve in hot, well-seasoned +consommé.</p> +<p><span class="pagenum"><a name="Page_223" id="Page_223">223</a></span></p> + +<h3 class="p6"><a name="jul_31" id="jul_31"></a>JULY 31</h3> + +<table summary="JULY 31"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Schlemmerbroedchen</td></tr> +<tr><td> </td><td colspan="2">Plain omelet</td><td> </td><td> </td> +<td>Scrambled eggs, Pluche</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Westphalian ham</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Red cabbage salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Rice croquettes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Champagne punch</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams on half shell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Mexicaine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of turbot, Tempis</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Château potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tomato salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Biscuit glacé, au café</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Schlemmerbroedchen (sandwich).</b> 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.</p> + +<p><b>Red cabbage salad.</b> 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.</p> + +<p><b>Rice croquettes.</b> 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.</p> + +<p><b>Compote with rice.</b> 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.</p> + +<p><b>Champagne punch.</b> 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.</p> + +<p><b>Potage Mexicaine.</b> Mix one quart of purée of tomato soup with one pint +of well-seasoned consommé tapioca.</p> + +<p><b>Fillet of turbot, Tempis.</b> 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.</p> + +<p><b>Scrambled eggs, Pluche.</b> Scrambled eggs with chopped herbs; such as +parsley, chervil and chives.</p> +<p><span class="pagenum"><a name="Page_224" id="Page_224">224</a></span></p> + +<h3 class="p6"><a name="aug_1" id="aug_1"></a>AUGUST 1</h3> + +<table summary="AUGUST 1"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches with cream</td><td> </td><td> </td> +<td>Eggs à la Patti</td></tr> +<tr><td> </td><td colspan="2">Waffles with maple syrup</td><td> </td><td> </td> +<td>Stewed tripe, Blanchard</td></tr> +<tr><td> </td><td colspan="2">Ceylon tea</td><td> </td><td> </td> +<td>Puff paste roses</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Alexandria</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lyon sausage Antipasto</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled brook trout, mousseline</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes, nature</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast saddle of mutton, currant jelly, mint sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled tomatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole and chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Soufflé au fromage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs à la Patti.</b> Make a chicken hash in cream and put on a platter. +Lay four poached eggs on top, and one slice of truffle on top of each egg. +Pour sauce Madère around the hash.</p> + +<p><b>Puff paste roses.</b> 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.</p> + +<p><b>Consommé Alexandria.</b> Add one cupful of boiled white meat of chicken, +cut in small dices, to three pints of consommé brunoise.</p> + +<p><b>Orange or lemon brandy, for flavoring.</b> 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.</p> + +<p><b>Glacé fruit.</b> 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 +<span class="pagenum"><a name="Page_225" id="Page_225">225</a></span> +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.</p> + +<p><b>Baked pears, for canning.</b> 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.</p> +<p><span class="pagenum"><a name="Page_226" id="Page_226">226</a></span></p> + +<h3 class="p6"><a name="aug_2" id="aug_2"></a>AUGUST 2</h3> + +<table summary="AUGUST 2"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oregon cherries</td><td> </td><td> </td> +<td>Assorted hors d'oeuvres</td></tr> +<tr><td> </td><td colspan="2">Finnan haddie in cream</td><td> </td><td> </td> +<td>Cold consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Cold saddle of mutton</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>White bean salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lamb broth à la Reine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked whitefish, St. Menehould</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast squab</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes with melted butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery root, field and beet salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pumpkin pie</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>White bean salad.</b> 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.</p> + +<p><b>Lamb broth à la Reine.</b> 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.</p> + +<p><b>Pumpkin pie.</b> 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.</p> + +<p><b>Pumpkin pulp.</b> Peel a pumpkin and wash out the seeds. Steam or boil +until soft, and strain through a fine sieve.</p> + +<p><b>Baked whitefish, St. Menehould.</b> 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.</p> +<p><span class="pagenum"><a name="Page_227" id="Page_227">227</a></span></p> + +<h3 class="p6"><a name="aug_3" id="aug_3"></a>AUGUST 3</h3> + +<table summary="AUGUST 3"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Loganberries with cream</td><td> </td><td> </td> +<td>Eggs Mollet, cream sauce</td></tr> +<tr><td> </td><td colspan="2">Bacon and eggs</td><td> </td><td> </td> +<td>Broiled black bass, maître d'hôtel</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Sliced cucumbers, French dressing</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Browned hashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Compote with rice</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Terrapin soup, Southern style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pimentos, vinaigrette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Scalloped clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Larded tenderloin of beef, moderne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Biscuit glacé, peppermint</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Mollet, cream sauce.</b> 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.</p> + +<p><b>Pimentos, vinaigrette.</b> Drain the juice from one can of pimentos, lay +them on a platter, and cover with vinaigrette sauce. Serve very cold.</p> + +<p><b>Scalloped clams.</b> 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.</p> + +<p><b>Tenderloin of beef, moderne.</b> Roast the tenderloin of beef, place on a +platter, and garnish with several small patties; some of them filled with +string beans, and some filled with peas in butter. Also garnish with rissolée +potatoes. Serve Madeira sauce separate, besides pouring a little over the +tenderloin.</p> + +<p><b>Terrapin soup, Southern style.</b> 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.</p> +<p><span class="pagenum"><a name="Page_228" id="Page_228">228</a></span></p> + +<h3 class="p6"><a name="aug_4" id="aug_4"></a>AUGUST 4</h3> + +<table summary="AUGUST 4"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit</td><td> </td><td> </td> +<td>Eggs Vilna</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Calf's liver sauté, Spanish style</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Boiled rice</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Watermelon</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Rothschild</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">California ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled striped bass, maître d'hôtel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sliced culemo salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas à la Française</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Watercress</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Apricot meringue</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Vilna.</b> 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.</p> + +<p><b>Calf's liver, Spanish style.</b> Cut six slices of calf's liver three-quarters of +an inch thick, season with salt and pepper, roll in flour, and fry in melted +butter. When nearly done place on a platter and keep hot. Pour one pint +of very highly seasoned Créole sauce over the liver, and put in oven for two +minutes. Sprinkle with chopped parsley, and serve.</p> + +<p><b>Consommé Rothschild.</b> Equal parts of breast of boiled fowl, beef tongue +and truffles cut Julienne style, and added to very hot consommé. Add a little +chervil before serving.</p> + +<p><b>Sliced culemo salad.</b> Culemo is a sort of cucumber. Peel, slice, and pour +French dressing over it.</p> +<p><span class="pagenum"><a name="Page_229" id="Page_229">229</a></span></p> + +<h3 class="p6"><a name="aug_5" id="aug_5"></a>AUGUST 5</h3> + +<table summary="AUGUST 5"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Cantaloupe</td><td> </td><td> </td> +<td>Cold eggs with celery</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Cold chicken, with chow chow</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Asparagus, mayonnaise</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Roquefort cheese with crackers</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Lamballe</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes Lyon sausage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, Paylord</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads, Egyptienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast ribs of beef</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Saratoga chip potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fruit</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Cold eggs with celery.</b> 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.</p> + +<p><b>Fillet of sole, Paylord.</b> Chop very fine one-half of a can of French mushrooms, +put in a napkin and squeeze out the water. Then mix with half a cup +of thick cream sauce. Season four fillets of sole with salt and pepper, and +spread all over with mushroom purée; then roll in fresh bread crumbs, and +fry in swimming hot lard. Dress on a napkin on a platter, and garnish with +fried parsley and quartered lemons. Serve Tartar sauce separate.</p> + +<p><b>Sweetbreads, Egyptienne.</b> 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.</p> + +<p><b>Stuffed green peppers.</b> Dip four green peppers in very hot lard for a +second, then remove the skin, cut off the top, and clean out the insides. Fill +with a purée of fresh mushrooms, sprinkle with bread crumbs, put small bits +of butter on top of each, and bake in oven for ten minutes. Serve as a garnish; +or as a vegetable, with sauce Madère, or tomato sauce.</p> +<p><span class="pagenum"><a name="Page_230" id="Page_230">230</a></span></p> + +<h3 class="p6"><a name="aug_6" id="aug_6"></a>AUGUST 6</h3> + +<table summary="AUGUST 6"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapes</td><td> </td><td> </td> +<td>Canapé St. Francis</td></tr> +<tr><td> </td><td colspan="2">Hominy in cream</td><td> </td><td> </td> +<td>Eggs Montebello</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cold roast beef</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cosmopolitan salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Buttermilk</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé paysanne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salmon steak, Calcutta</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Parisian potatoes, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled squab on toast</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes with melted butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of romaine, Roquefort dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted French pastry</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Montebello.</b> 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.</p> + +<p><b>Sauce Montebello.</b> Equal parts of Béarnaise and tomato sauce mixed.</p> + +<p><b>Cosmopolitan salad.</b> 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.</p> + +<p><b>Consommé paysanne.</b> Cut two leaves of white cabbage in one inch +squares, and put in a casserole. Add one sliced carrot, one sliced turnip, one +leek and two leaves of celery, also sliced. Also add two ounces of butter, +cover, and simmer in oven until soft. Be careful that it does not burn. Drain +off the butter, add one quart of consommé, and boil for ten minutes. Add a +little chopped chervil.</p> + +<p><b>Salmon steak, Calcutta.</b> 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.</p> + +<p><b>Parisian potatoes, Hollandaise.</b> 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.</p> +<p><span class="pagenum"><a name="Page_231" id="Page_231">231</a></span></p> + +<h3 class="p6"><a name="aug_7" id="aug_7"></a>AUGUST 7</h3> + +<table summary="AUGUST 7"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced nectarines in cream</td><td> </td><td> </td> +<td>Omelet Levy</td></tr> +<tr><td> </td><td colspan="3">Scrambled eggs with smoked beef</td><td> </td> +<td>Lamb kidneys en brochette, bacon</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Lyonnaise potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Field salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Cameroni</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sand dabs, sauté meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads, Figaro</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast sirloin of beef, Mounet Sully</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled tomatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Puff paste basket</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Omelet Levy.</b> Make a plain omelet with eight eggs, and put on a quite-large +china platter. Garnish with one bouquet of pimentos cut in small dices +and heated in butter; one bouquet of green peppers cut in the same manner +and sautéed in butter; one bouquet of asparagus tips, and one of chicken +hash in cream.</p> + +<p><b>Lamb kidneys en brochette with bacon.</b> Remove the skin from two +lamb kidneys, split them open, and put a skewer through them. Season with +salt and pepper, roll in oil, and broil. When done place on a piece of dry +toast, lay two strips of bacon on top. And put a spoonful of maître d'hôtel +butter on top of all.</p> + +<p><b>Potage Cameroni.</b> Make one quart of consommé brunoise, add six +chickens' livers cut in small squares and sautéed in butter; and one-half cup +of boiled macaroni cut in half inch pieces. Serve grated cheese separate.</p> + +<p><b>Sweetbreads, Figaro.</b> Braised sweetbreads served with their own gravy, +and garnished with one timbale of spinach for each person. Serve sauce +Figaro separate.</p> + +<p><b>Sauce Figaro.</b> 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.</p> + +<p><b>Roast sirloin of beef, Mounet Sully.</b> Roast a sirloin of beef, place on a +platter, and garnish with fresh artichoke bottoms filled with peas au beurre, +and potatoes Julienne. Serve Béarnaise sauce separate.</p> + +<p><b>Puff paste basket.</b> 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.</p> +<p><span class="pagenum"><a name="Page_232" id="Page_232">232</a></span></p> + +<h3 class="p6"><a name="aug_8" id="aug_8"></a>AUGUST 8</h3> + +<table summary="AUGUST 8"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange juice</td><td> </td><td> </td> +<td>California gray shrimps in shell</td></tr> +<tr><td> </td><td colspan="2">Kippered Alaska cod in cream</td><td> </td><td> </td> +<td>Cold consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Cold sirloin of beef, with meat jelly</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Potato and beet salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Schloss cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Monaco</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled striped bass, maître d'hôtel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Virginia ham glacé, champagne sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Timbale of spinach</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Watercress salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Strawberry ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Kippered Alaska cod in cream.</b> Kippered Alaska black cod is a delicate +smoked fish. Remove the skin, place in a sauce pan and cover with thick +cream. Bring slowly to a boil, and let stand for about ten minutes at boiling +point. Another method of cooking is to put the fish in a sauté pan, cover with +water, and bring to a boil. Then drain off the water, add some cream sauce and +a small piece of butter, season with salt and pepper, and boil for five minutes.</p> + +<p><b>Consommé Monaco.</b> Cut one breast of a boiled chicken or fowl and two +truffles in small dices. Add to one quart of hot well-seasoned consommé.</p> + +<p><b>Virginia ham, glacé.</b> 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.</p> + +<p><b>Champagne sauce, I.</b> Put two ounces of sugar in a casserole and cook +to a brown caramel color, but be careful not to burn. Then add one glass of +vinegar and boil until nearly dry. Then add one pint of sauce Madère and +boil for ten minutes. Strain, and season well.</p> + +<p><b>II.</b> Put one quart of champagne in a casserole and reduce until nearly +dry, then add one pint of sauce Madère, season with salt and Cayenne pepper, +boil for ten minutes, and strain.</p> + +<p><b>Timbale of spinach.</b> 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.</p> +<p><span class="pagenum"><a name="Page_233" id="Page_233">233</a></span></p> + +<h3 class="p6"><a name="aug_9" id="aug_9"></a>AUGUST 9</h3> + +<table summary="AUGUST 9"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Flannel cakes, maple syrup</td><td> </td><td> </td> +<td>Poached eggs, d'Orleans</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Mutton chops, Argenteuil</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Puff paste sandwich</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rice soup, Palermo</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Frogs' legs, sauté à sec</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tenderloin of beef, Gambetta</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Biscuit glacé, mapleine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Poached eggs, d'Orleans.</b> Make four round pieces of dry toast, lay a thin +slice of smoked beef tongue on each, and a poached egg on top of the tongue. +Cover with Béarnaise sauce.</p> + +<p><b>Mutton chops, Argenteuil.</b> Broil some mutton chops and put on a platter. +Garnish with asparagus tips. Pour a little Hollandaise sauce over the tips; +and a little brown gravy or sauce Madère over the chops.</p> + +<p><b>Puff paste sandwich (pastry).</b> 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.</p> + +<p><b>Rice soup, Palermo.</b> 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.</p> + +<p><b>Tenderloin of beef, Gambetta.</b> Put a roast tenderloin of beef on a platter, +garnish on one side with onions glacés, and on the other side with fresh mushrooms +sauté in butter. Serve sauce Madère on top of the beef, and also separate +in a bowl.</p> +<p><span class="pagenum"><a name="Page_234" id="Page_234">234</a></span></p> + +<h3 class="p6"><a name="aug_10" id="aug_10"></a>AUGUST 10</h3> + +<table summary="AUGUST 10"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches with cream</td><td> </td><td> </td> +<td>Cold fonds d'artichauts, Du Barry</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with bacon</td><td> </td><td> </td> +<td>Cold Virginia ham and tenderloin of beef</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Chilian salad</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>Lemon cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Oriental</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of halibut, Cubaine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">New peas in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Duchesse potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Cold fonds d'artichauts, Du Barry.</b> 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.</p> + +<p><b>Chilian salad.</b> Place in a salad bowl equal parts of apple, celery and +pimentos, all cut Julienne style. Serve with mayonnaise sauce.</p> + +<p><b>Lemon cake.</b> Bake a sponge cake, as described elsewhere. Cut in three +layers, and fill between with lemon butter filling. Glacé the top with thin +white icing flavored with lemon juice. Serve when the icing is dry.</p> + +<p><b>Orange cake.</b> 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.</p> + +<p><b>Lemon butter filling.</b> 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.</p> + +<p><b>Orange butter filling.</b> Prepare in the same manner as lemon butter filling, +but use oranges.</p> + +<p><b>Consommé Oriental.</b> Cut carrots and turnips in the shape of half moons. +Boil in salted water until soft, and serve in hot consommé with an equal +quantity of plain boiled rice.</p> + +<p><b>Fillet of halibut, Cubaine.</b> Cut four fillets of halibut, season with salt +and pepper, and roll in flour. Heat two ounces of butter in a frying pan, then +add the fish and sauté on both sides until done. Put the fish on a platter and +pour Créole sauce over it. Serve boiled rice separate.</p> +<p><span class="pagenum"><a name="Page_235" id="Page_235">235</a></span></p> + +<h3 class="p6"><a name="aug_11" id="aug_11"></a>AUGUST 11</h3> + +<table summary="AUGUST 11"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapenuts with cream</td><td> </td><td> </td> +<td>Shrimp patties in cream</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Calf's liver sauté, Lyonnaise</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>German fried potatoes</td></tr> +<tr><td> </td><td colspan="2">Ceylon tea</td><td> </td><td> </td> +<td>Field salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Parmentier</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pim olas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Planked striped bass</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Venison chops, port wine sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hashed brown sweet potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Artichokes au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endive salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Strawberry meringue</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Shrimp patties in cream.</b> 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.</p> + +<p><b>Calf's liver sauté, Lyonnaise.</b> 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.</p> + +<p><b>Potage Parmentier.</b> 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.</p> + +<p><b>Venison steak, port wine sauce.</b> Cut four venison chops about one and +one-quarter inches thick, and season with salt and pepper. Put a spoonful +of melted butter in a sauté pan, heat, then add the chops and sauté until done. +Place on a platter and pour port wine sauce over them.</p> + +<p><b>Port wine sauce.</b> Make any kind of brown gravy after cooking venison +chops, saddle, or any roast. Melt two spoonfuls of currant jelly in a casserole, +in a wine glassful of port wine, and reduce one-half. Then add one cup of +brown gravy, dish gravy, or sauce Madère, season with salt and pepper, and +boil for five minutes. Serve with game or mutton.</p> +<p><span class="pagenum"><a name="Page_236" id="Page_236">236</a></span></p> + +<h3 class="p6"><a name="aug_12" id="aug_12"></a>AUGUST 12</h3> + +<table summary="AUGUST 12"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Omelet with fine herbes</td><td> </td><td> </td> +<td>Eggs, Mollet, Bordelaise</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Broiled lamb chops</td></tr> +<tr><td> </td><td colspan="2">Breakfast rolls</td><td> </td><td> </td> +<td>String beans with parsley</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>Browned mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Dandelion salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>German apple cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé fermière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled lobster, maître d'hôtel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads braisé, St. Albans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast squab, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Summer squash, au beurre</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Parisian potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Orange cake</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Mollet, Bordelaise.</b> Put four Eggs Mollet (see <a href="#EGGS">Eggs</a>) in a deep +dish, and cover with sauce Bordelaise.</p> + +<p><b>Consommé fermière.</b> Put two ounces of butter in a casserole; add equal +parts of carrots, turnips, and cabbage cut in thin round slices the size of a +silver quarter. Simmer until done, then drain off the butter, add one and +one-half quarts of consommé, and boil for fifteen minutes. Serve with chopped +parsley on top, and with bread crusts fried in butter separate.</p> + +<p><b>Sweetbreads braisé, St. Albans.</b> Place some braised sweetbreads on a +platter, and garnish with one head of fresh stuffed mushrooms and one small +chicken patty for each person. Make a gravy as described elsewhere for +sweetbreads braisé, to which should be added one spoonful of tomato sauce.</p> + +<p><b>Grape jelly.</b> 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.</p> + +<p><b>Gooseberry jam.</b> 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.</p> + +<p><b>Spiced vinegar, for pickles.</b> 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.</p> + +<p><b>Spiced cherries.</b> 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.</p> +<p><span class="pagenum"><a name="Page_237" id="Page_237">237</a></span></p> + +<p><b>Spiced sweet apples.</b> 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.</p> + +<p><b>Spiced tomatoes.</b> 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.</p> + +<h3 class="p6"><a name="aug_13" id="aug_13"></a>AUGUST 13</h3> + +<table summary="AUGUST 13"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced fresh pineapple</td><td> </td><td> </td> +<td>Lobster canapé</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Scrambled eggs, Mauresque</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Cold smoked beef tongue</td></tr> +<tr><td> </td><td colspan="2">Oolong tea</td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>American cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Assorted cakes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Nassau</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pompano sauté, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast ribs of prime beef</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed tomatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Succotash</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">New peas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lettuce and grapefruit salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Compote of peaches</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee cream cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Lobster canapé.</b> 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.</p> + +<p><b>Scrambled eggs, Mauresque.</b> 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.</p> + +<p><b>Potage Nassau.</b> 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.</p> +<p><span class="pagenum"><a name="Page_238" id="Page_238">238</a></span></p> + +<h3 class="p6"><a name="aug_14" id="aug_14"></a>AUGUST 14</h3> + +<table summary="AUGUST 14"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Cold consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Broiled salted mackerel</td><td> </td><td> </td> +<td>Cold salmon, mayonnaise</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Culemo salad</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pea soup with vermicelli</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Crisp celery</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Codfish steak, à l'Anglaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of beef, Dumas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Pea soup with vermicelli.</b> One quart of purée of pea soup mixed with one +pint of consommé vermicelli.</p> + +<p><b>Codfish steak à l'Anglaise.</b> Heat two ounces of butter in a sauté pan; +add two slices of fresh codfish cut about one and one-half inches thick, and +one sliced onion. Season with salt and pepper, and simmer until the fish is +done. Then remove the fish to a platter; sprinkle a spoonful of flour in the +pan, heat through, add one-half glass of white wine, and boil for a few minutes. +Then add one cup of hot milk and one-half cup of fish broth, and boil +for ten minutes. Season with salt and pepper, add a little chopped parsley +and a chopped hard-boiled egg and the juice of a lemon, and pour over the +fish. Serve hot.</p> + +<p><b>Fillet of beef, Dumas.</b> Use a roast tenderloin of beef; or broiled fillet +of beef steaks. Place on a platter, and cover with sauce Madère to which has +been added a slice of boiled ham and a small can of French mushrooms cut in +small dices. Garnish one side of the beef with potatoes Parisian, and the other +side with artichokes cut in quarters and boiled in salted water.</p> +<p><span class="pagenum"><a name="Page_239" id="Page_239">239</a></span></p> + +<h3 class="p6"><a name="aug_15" id="aug_15"></a>AUGUST 15</h3> + +<table summary="AUGUST 15"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh grapes</td><td> </td><td> </td> +<td>Casawba melon</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Fried fillet of sole, sauce Tartar</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Cold tenderloin of beef</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Salade Château de Madrid</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Dieppoise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled fresh mackerel, anchovy butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads, Lieb, with peas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast imperial squab</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus with melted butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endive and beet salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Corn starch blanc mange</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Alsatian wafers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Salade Château de Madrid.</b> 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.</p> + +<p><b>Potage Dieppoise.</b> 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.</p> + +<p><b>Broiled fresh mackerel, anchovy butter.</b> 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.</p> + +<p><b>Sweetbreads, Lieb.</b> 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.</p> + +<p><b>Endives with beets.</b> 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.</p> +<p><span class="pagenum"><a name="Page_240" id="Page_240">240</a></span></p> + +<h3 class="p6"><a name="aug_16" id="aug_16"></a>AUGUST 16</h3> + +<table summary="AUGUST 16"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Grapefruit with cherries</td></tr> +<tr><td> </td><td colspan="2">Small sirloin steak</td><td> </td><td> </td> +<td>Eggs Buckingham</td></tr> +<tr><td> </td><td colspan="2">Broiled bacon</td><td> </td><td> </td> +<td>Salade Russe</td></tr> +<tr><td> </td><td colspan="2">Browned hashed potatoes</td><td> </td><td> </td> +<td>Vanilla Darioles</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Italienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted pecans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled turbot, nonpareil</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée of chicory</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Summer squash in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rissolées potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lemon water ice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs, Buckingham.</b> 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.</p> + +<p><b>Vanilla Darioles.</b> 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.</p> + +<p><b>Orange Darioles.</b> Same as vanilla darioles, but flavor with the rind and +juice of an orange. Serve with orange sauce.</p> + +<p><b>Lemon Darioles.</b> Prepare in the same manner as orange darioles, but +use a lemon to flavor same. Serve with lemon sauce.</p> + +<p><b>Potage Italienne.</b> Soak half a pound of dry mushrooms in cold water for +a few hours. Then put in a casserole with one quart of consommé, one pint +of purée of tomatoes, and one-half pound of boiled spaghetti cut in pieces two +inches long. Boil for ten minutes. Crush two pieces of garlic and fry in a +spoonful of oil for a second, add to the soup, season with salt and pepper, and +sprinkle with a little chopped parsley. Serve grated cheese separate.</p> + +<p><b>Boiled turbot, nonpareil.</b> 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.</p> + +<p><b>Sauce nonpareil.</b> Put in a casserole the yolks of five eggs and the juice +of a lemon. Set the casserole in a bain-marie, and stir well. Then add, little +by little, three-quarters of a pound of butter, and one-quarter of a pound of +crayfish butter, or lobster butter. Then strain through a fine cheese cloth, +season with salt and pepper, or Cayenne, add one dozen écrevisse tails cut +in two; or the tail of a lobster cut in small squares.</p> + +<p><b>Purée of chicory.</b> See <a href="#mar_14">March 14th</a>, Purée of salad.</p> +<p><span class="pagenum"><a name="Page_241" id="Page_241">241</a></span></p> + +<h3 class="p6"><a name="aug_17" id="aug_17"></a>AUGUST 17</h3> + +<table summary="AUGUST 17"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Poached eggs, Balti</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Ham croquettes, cream sauce</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Peas à la Française</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Schloss cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Montesquieu</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mortadella</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pompano, sauté meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Leg of mutton, Mexicaine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes sauté</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of lettuce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Thousand Island dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">French pastry</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Poached eggs, Balti.</b> Spread some fresh caviar on four pieces of toast, +lay a poached egg on top of each, and cover with sauce Madère.</p> + +<p><b>Ham croquettes.</b> Cut about one pound of ham trimmings in very small +squares. Cut a can of French mushrooms in small dices, and squeeze the +water out of them. Heat an ounce of butter in a casserole, add a dozen +shallots chopped fine, and simmer for five minutes. Then add a spoonful of +flour and heat through; then add a cupful of bouillon or stock, and boil for a +minute; then add the mushrooms and the ham, and cook for ten minutes. +Bind with the yolks of two eggs, season with a little Cayenne pepper, and add +some chopped parsley. Then take off the fire and work in two ounces of good +butter. When the butter is dissolved put on a pan or platter, and allow to +become cold. Form the croquettes in any shape desired, roll in flour, then +in beaten eggs, and then in bread crumbs, and fry in hot swimming lard. +Serve with cream or tomato sauce, or sauce Madère. The butter is added to +prevent the croquettes from being hard, when cooked.</p> + +<p><b>Virginia ham croquettes.</b> Make from Virginia ham; otherwise same as +above.</p> + +<p><b>Consommé Montesquieu.</b> Equal parts of boiled ham, breast of chicken, +and French mushrooms, cut Julienne style. Also an equal part of the small +flowers of boiled cauliflower. Serve all in hot, well-seasoned consommé.</p> + +<p><b>Leg of mutton, Mexicaine.</b> Put a leg of mutton in a roasting pan with a +sliced onion and carrot, four leaves of celery, and one Chili pepper. Season +the leg with salt and pepper, and rub with a little garlic; place a small piece +of butter on top, and set in oven to roast. When done remove the leg to a +platter, drain the grease from the pan, add one spoonful of meat extract, a cup +of bouillon or stock, and a little salt, and boil for a few minutes. Pour a little +of the gravy over the mutton and serve the rest in a bowl. Garnish the leg +with one stuffed pimento à la Créole for each person.</p> + +<p><b>Stuffed pimentos, Créole.</b> Make a rice Créole. Fill pimentos with this +rice, place on a buttered pan, put small pieces of butter on top of each, and +bake in a medium-hot oven. Serve as a garnish, or as a vegetable with tomato +sauce.</p> +<p><span class="pagenum"><a name="Page_242" id="Page_242">242</a></span></p> + +<h3 class="p6"><a name="aug_18" id="aug_18"></a>AUGUST 18</h3> + +<table summary="AUGUST 18"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange juice</td><td> </td><td> </td> +<td>Eggs Mollet, Florentine</td></tr> +<tr><td> </td><td colspan="2">Broiled Spanish mackerel</td><td> </td><td> </td> +<td>Cold leg of mutton</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Lima bean salad</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Swiss cheese with crackers</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Assorted fruit</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken soup, Fougarmont</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">California ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Brook trout, Volper</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Louis potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast beef, Jules-Albert</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed tomatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fried egg plant</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endives salad, French dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Mollet, Florentine.</b> Put some purée of spinach in a vegetable dish, +place four eggs Mollet on top.</p> + +<p><b>Chicken soup, Florentine.</b> 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.</p> + +<p><b>Brook trout, Volper.</b> 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.</p> + +<p><b>Louis potatoes.</b> 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.</p> + +<p><b>Roast beef, Jules-Albert.</b> 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.</p> +<p><span class="pagenum"><a name="Page_243" id="Page_243">243</a></span></p> + +<h3 class="p6"><a name="aug_19" id="aug_19"></a>AUGUST 19</h3> + +<table summary="AUGUST 19"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Grapefruit, cardinal</td></tr> +<tr><td> </td><td colspan="2">Omelet with chives</td><td> </td><td> </td> +<td>Fried eggs, Infante</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Imported Frankfort sausages</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Potato salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Limburger cheese with pumpernickel</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Rye bread</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé with celery and rice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Antipasto</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of sole, au vin blanc</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lemon darioles</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Fried eggs, Infante.</b> Cook some chickens' livers sauté in butter, and add +a little sauce Madère. Pour the livers around some fried eggs.</p> + +<p><b>Imported Frankfurter sausages.</b> 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.</p> + +<p><b>Consommé with celery and rice.</b> Cut a stalk of celery in small squares, +wash well, and boil in salted water until soft. Boil about one-quarter of a +pound of rice in salted water until soft. Serve both in three pints of hot well-seasoned +consommé.</p> + +<p><b>Omelet with chives.</b> Beat eight eggs, season with salt and pepper, add +one spoonful of chives sliced very fine, and cook the omelet in the usual manner.</p> +<p><span class="pagenum"><a name="Page_244" id="Page_244">244</a></span></p> + +<h3 class="p6"><a name="aug_20" id="aug_20"></a>AUGUST 20</h3> + +<table summary="AUGUST 20"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Blackberries with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Plain pancakes</td><td> </td><td> </td> +<td>Eggs, Meyerbeer</td></tr> +<tr><td> </td><td colspan="2">Breakfast sausages</td><td> </td><td> </td> +<td>Cold ham and tongue, meat jelly</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Chiffonnade salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>German prune cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage brunoise, with rice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Carciofini</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled codfish, Flamande</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes, natural</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads, sans gêne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast turkey, cranberry sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled sweet potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sliced tomatoes, vinaigrette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Corn starch blanc mange with sabayon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Meyerbeer.</b> Shirred eggs with a broiled split lamb's kidney and +a slice of truffle on top of each one. Pour a little sauce Madère over the white +of the eggs.</p> + +<p><b>Potage brunoise, with rice.</b> To three pints of consommé brunoise add +one-quarter of a pound of boiled rice.</p> + +<p><b>Boiled codfish, Flamande.</b> 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.</p> + +<p><b>Sauce Flamande.</b> 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.</p> + +<p><b>Sweetbreads, sans gêne.</b> Put some braised sweetbreads on a platter, and +garnish with one stuffed head of fresh mushroom to each person. Cover with +sauce Colbert.</p> +<p><span class="pagenum"><a name="Page_245" id="Page_245">245</a></span></p> + +<h3 class="p6"><a name="aug_21" id="aug_21"></a>AUGUST 21</h3> + +<table summary="AUGUST 21"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked pears with cream</td><td> </td><td> </td> +<td>Canapé thon mariné</td></tr> +<tr><td> </td><td colspan="2">Broiled salted mackerel</td><td> </td><td> </td> +<td>Cold eggs, Riche</td></tr> +<tr><td> </td><td colspan="2">Boiled potatoes</td><td> </td><td> </td> +<td>Broiled lamb chops</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cold artichokes, vinaigrette</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cottage cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée of lentils with tapioca</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">California ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled pompano, fleurette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Duchesse potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled fowl, celery sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Spinach, English style</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Orange darioles</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Canapé thon mariné.</b> Butter four pieces of toast, lay thin slices of thon +mariné on top, spread a little mayonnaise over all with a knife, garnish the +edges with chopped boiled eggs and chopped parsley. Serve on a napkin +with parsley in branches, and quartered lemons.</p> + +<p><b>Cold eggs, Riche.</b> 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.</p> + +<p><b>Purée of lentils with tapioca.</b> Mix one quart of purée of lentils with one +pint of consommé tapioca.</p> + +<p><b>Boiled fowl.</b> 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.</p> + +<p><b>Celery sauce.</b> 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.</p> +<p><span class="pagenum"><a name="Page_246" id="Page_246">246</a></span></p> + +<h3 class="p6"><a name="aug_22" id="aug_22"></a>AUGUST 22</h3> + +<table summary="AUGUST 22"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches with cream</td><td> </td><td> </td> +<td>Casawba melon</td></tr> +<tr><td> </td><td colspan="2">Oatmeal</td><td> </td><td> </td> +<td>Eggs Lenox</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Tripe sauté, Lyonnaise</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Field salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Raspberry tartelette</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Colbert</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Radishes Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lobster en court bouillon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of lamb</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fried egg plant</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Watercress salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Whipped cream in cups</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lady fingers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Lenox.</b> 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.</p> + +<p><b>Consommé Colbert.</b> Add to consommé printanier one poached egg for +each person. Sprinkle with chopped chervil.</p> + +<p><b>Lobster en court bouillon.</b> Heat in a sauté pan one spoonful of olive oil +and one ounce of butter. Add two leeks and one onion sliced fine. Fry till +crisp and yellow, add one glassful of white wine, one bay leaf, one clove, one +bouquet of tied parsley, one pint of fish broth, one clove of garlic, some +chopped parsley, and two tomatoes cut in four. Then add two live lobsters +cut in pieces one inch thick, including the shell and claws. Season with salt +and pepper and a pinch of Cayenne, and boil slowly for forty minutes. When +done remove the bay leaf, clove and bouquet of parsley, and serve with the +broth and all.</p> + +<p><b>Whipped cream in cups.</b> 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.</p> +<p><span class="pagenum"><a name="Page_247" id="Page_247">247</a></span></p> + +<h3 class="p6"><a name="aug_23" id="aug_23"></a>AUGUST 23</h3> + +<table summary="AUGUST 23"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Blackberries with cream</td><td> </td><td> </td> +<td>Hors d'oeuvres variés</td></tr> +<tr><td> </td><td colspan="2">Plain poached eggs on toast</td><td> </td><td> </td> +<td>Cold consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Broiled bacon</td><td> </td><td> </td> +<td>Omelet Impératrice</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>English mutton chop, tavern</td></tr> +<tr><td> </td><td colspan="2">Uncolored Japan tea</td><td> </td><td> </td> +<td>Escarole and chicory salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Assorted fruit</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée of white bean soup, Allemande</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Plain celery</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sand dabs, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sugar-cured ham glacé, champagne sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Spinach in cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes au gratin</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Wine jelly with whipped cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Omelette Impératrice.</b> 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.</p> + +<p><b>Purée of white bean soup, Allemande.</b> Make a purée of white beans as +described <a href="#Page_376">elsewhere</a>. Add four Frankfort sausages, peeled and cut in thin +slices.</p> + +<p><b>Sugar-cured ham glacé.</b> 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.</p> + +<p><b>Wine jelly with whipped cream.</b> 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.</p> +<p><span class="pagenum"><a name="Page_248" id="Page_248">248</a></span></p> + +<h3 class="p6"><a name="aug_24" id="aug_24"></a>AUGUST 24</h3> + +<table summary="AUGUST 24"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced bananas with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Browned corned beef hash</td><td> </td><td> </td> +<td>Eggs, Opéra</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Spring lamb Irish stew</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé with Italian paste</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lyon sausage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stewed striped bass, Américaine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hollandaise potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Succotash</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cauliflower, Polonaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of lettuce salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Corn starch blanc mange with berries</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Eggs, Opéra.</b> Garnish some shirred eggs on one side with asparagus tips +in butter, and on the other side with chickens' livers sauté au Madère.</p> + +<p><b>Consommé with Italian paste.</b> Boil some Italian paste in salted water +for eight minutes. Then drain off water, and cool the paste in cold water. +Serve in hot consommé, with grated cheese separate.</p> + +<p><b>Stewed striped bass, Américaine.</b> Cut four pounds of striped bass in +pieces two inches thick. Put them in a buttered sauté pan with an onion +chopped fine; season with salt and pepper, add a glassful of white wine, and +one quart of canned tomatoes just as they come from the can; and a bouquet +garni. Cover, and simmer for half an hour. Then remove the fish to a platter, +take out the bouquet garni, and reduce the broth one-half. Add, little by little, +three ounces of sweet butter, stir until the butter is melted, add a little +chopped parsley, and pour over the fish.</p> + +<p><b>Corn starch blanc mange.</b> 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.</p> + +<p><b>Corn starch blanc mange with Sabayon.</b> Prepare as above, and serve +covered with thick Sabayon sauce.</p> + +<p><b>Corn starch blanc mange with berries.</b> Prepare a corn starch blanc +mange, and serve with sweetened strawberries, raspberries, blackberries, or +loganberries, around the edge of the dish.</p> + +<p><b>Corn starch blanc mange with stewed fruit.</b> Serve corn starch blanc +mange with cold stewed apples, pears, peaches, plums, or apricots, around +the bottom of the dish.</p> + +<p><b>Corn starch food.</b> (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.</p> +<p><span class="pagenum"><a name="Page_249" id="Page_249">249</a></span></p> + +<h3 class="p6"><a name="aug_25" id="aug_25"></a>AUGUST 25</h3> + +<table summary="AUGUST 25"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapes</td><td> </td><td> </td> +<td>Tomatoes, surprise</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with tomatoes</td><td> </td><td> </td> +<td>Eggs, de Lesseps</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Rump steak, Dickinson</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Jerusalem artichokes in cream</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Assorted fruit Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Purée of turnips, Caroline</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mortadella Salted almonds</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled fillet of sole, maître d'hôtel</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Leg of veal, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Carrots, Vichy</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Château potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Field and beet salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Strawberry ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs with tomatoes.</b> Peel four tomatoes, cut in two, and +squeeze out the water. Then cut in small squares, and put in a sauté pan +with one ounce of butter, season with salt and pepper, and simmer until done. +Then add eight beaten eggs, one-half cup of cream, one ounce of butter, a +little more salt and pepper; and then scramble with the tomatoes.</p> + +<p><b>Tomatoes, surprise.</b> 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.</p> + +<p><b>Eggs, de Lesseps.</b> 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.</p> + +<p><b>Rump steak, Dickinson.</b> 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.</p> + +<p><b>Jerusalem artichokes in cream.</b> 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.</p> + +<p><b>Purée of turnips, Caroline.</b> 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.</p> + +<p><b>Mortadella.</b> Imported Italian sausages, which comes in cans, sliced. +Very fine.</p> +<p><span class="pagenum"><a name="Page_250" id="Page_250">250</a></span></p> + +<h3 class="p6"><a name="aug_26" id="aug_26"></a>AUGUST 26</h3> + +<table summary="AUGUST 26"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Eggs, Don Juan</td></tr> +<tr><td> </td><td colspan="2">Buckwheat cakes, maple syrup</td><td> </td><td> </td> +<td>Broiled veal kidneys, with bacon</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Lyonnaise potatoes</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Celery Victor</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Napoleon cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé Châtelaine</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fried soft clams, Tartar sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tenderloin of beef, Cardinalice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lima beans, au paprika</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">St. Francis potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endives salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mirlitons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs, Don Juan.</b> Make four pieces of toast, lay six fillets of anchovies +on each, and cover with scrambled eggs.</p> + +<p><b>Consommé Châtelaine.</b> Equal parts of small chicken dumplings, boiled +rice and new peas, served in hot consommé.</p> + +<p><b>Fried soft clams, sauce Tartar.</b> 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.</p> + +<p><b>Tenderloin of beef, Cardinalice.</b> Roast a tenderloin of beef, and lay sliced +truffles heated in Madeira wine, on top. For each person, garnish with one-half +tomato seasoned with salt and pepper, a small bit of butter placed on top +and baked in the oven, and one pimento heated in butter. Serve separate, +sauce Béarnaise and tomato sauce mixed. This is also a good way to serve +tenderloin or sirloin steaks.</p> + +<p><b>Lima beans, au paprika.</b> 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.</p> + +<p><b>Mirlitons (cake).</b> 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.</p> +<p><span class="pagenum"><a name="Page_251" id="Page_251">251</a></span></p> + +<h3 class="p6"><a name="aug_27" id="aug_27"></a>AUGUST 27</h3> + +<table summary="AUGUST 27"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Cantaloupe</td><td> </td><td> </td> +<td>Cold celery broth</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Cold salmon, mayonnaise</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Sliced cucumbers</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Roquefort cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage bourgeoisie</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pim olas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Skate fish au beurre noir</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes, nature</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled beef, horseradish sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">German cabbage</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast squab</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Biscuit glacé, vanilla</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Cold celery broth.</b> 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.</p> + +<p><b>Potage bourgeoisie.</b> 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.</p> + +<p><b>German cabbage.</b> 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.</p> +<p><span class="pagenum"><a name="Page_252" id="Page_252">252</a></span></p> + +<h3 class="p6"><a name="aug_28" id="aug_28"></a>AUGUST 28</h3> + +<table summary="AUGUST 28"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced figs with cream</td><td> </td><td> </td> +<td>Olive and anchovy salad</td></tr> +<tr><td> </td><td colspan="2">Hominy</td><td> </td><td> </td> +<td>Eggs, Canada</td></tr> +<tr><td> </td><td colspan="2">Pulled bread</td><td> </td><td> </td> +<td>Broiled pigs' feet Chow chow</td></tr> +<tr><td> </td><td colspan="2">Chocolate</td><td> </td><td> </td> +<td>Potatoes, surprise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Corn starch blanc mange with stewed fruits</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Colbert</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted hazelnuts</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Eels, marinière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of mutton</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans with shallots</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Endives salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Dariolets, Duchesse</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Olive and anchovy salad.</b> 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.</p> + +<p><b>Eggs, Canada.</b> 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.</p> + +<p><b>Potatoes, surprise.</b> 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.</p> + +<p><b>Potage Colbert.</b> 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.</p> + +<p><b>Eels, marinière.</b> 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.</p> + +<p><b>String beans with shallots.</b> 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.</p> +<p><span class="pagenum"><a name="Page_253" id="Page_253">253</a></span></p> + +<h3 class="p6"><a name="aug_29" id="aug_29"></a>AUGUST 29</h3> + +<table summary="AUGUST 29"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed dried fruit</td><td> </td><td> </td> +<td>Grapefruit with cherries</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Eggs Benoit</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>English mutton chops, Kentucky sauce</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Broiled sweet potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Brie cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé tapioca, écrevisse butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">California ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sand dabs, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast turkey, cranberry sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Spinach with eggs</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Rissolée potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cold artichoke, vinaigrette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roman punch</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Benoit.</b> Spread some pâté de foie gras on four pieces of toast, lay +a poached egg on top of each; and a head of fresh mushrooms sauté in butter +on top of each egg. Cover with Madeira sauce.</p> + +<p><b>English mutton chop, Kentucky sauce.</b> Broil the chop. Serve Kentucky +sauce separate.</p> + +<p><b>Kentucky sauce.</b> 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.</p> + +<p><b>Stewed dried fruit (in general).</b> 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.</p> + +<p><b>Consommé tapioca, au beurre d'écrevisses (écrevisse butter).</b> Make two +quarts of consommé tapioca, and while boiling add, little by little, three ounces +of écrevisse butter. When the butter is melted, and while the soup is boiling, +add a little Cayenne pepper and a pony of cognac, and serve.</p> +<p><span class="pagenum"><a name="Page_254" id="Page_254">254</a></span></p> + +<h3 class="p6"><a name="aug_30" id="aug_30"></a>AUGUST 30</h3> + +<table summary="AUGUST 30"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Apple sauce</td><td> </td><td> </td> +<td>Canapé of fresh caviar</td></tr> +<tr><td> </td><td colspan="2">Plain omelet</td><td> </td><td> </td> +<td>Eggs Chambord</td></tr> +<tr><td> </td><td colspan="2">Pulled bread</td><td> </td><td> </td> +<td>Breaded veal cutlets</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>Macaroni Caruso</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Edam cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Plessy</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Celery</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled turbot, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes, nature</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sirloin steak, Bordelaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled fresh mushrooms</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Soufflé potatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">French asparagus, melted butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicory salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Raspberry water ice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Chambord.</b> Poached eggs on toast, covered with sauce Chambord.</p> + +<p><b>Sauce Chambord.</b> 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.</p> + +<p><b>Macaroni Caruso.</b> Boil one pound of macaroni in salted water. When +done drain off the water, add one-half pound of sliced fresh mushrooms sauté +in butter, a very little garlic fried in oil, a cup of tomato sauce, and one-half +cup of grated cheese. Also serve grated cheese separate.</p> + +<p><b>Potage Plessy.</b> 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.</p> +<p><span class="pagenum"><a name="Page_255" id="Page_255">255</a></span></p> + +<h3 class="p6"><a name="aug_31" id="aug_31"></a>AUGUST 31</h3> + +<table summary="AUGUST 31"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Baked beans, Boston style</td><td> </td><td> </td> +<td>Eggs Bernadotte</td></tr> +<tr><td> </td><td colspan="2">Boston brown bread</td><td> </td><td> </td> +<td>Calf's head, vinaigrette</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Plain boiled potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>German prune cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Montglas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Dill pickles</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled striped bass, Indian soy sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicken sauté, Alsacienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Peas à la Française</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicory salad, Escoffier dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Floating island</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroons</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Bernadotte.</b> 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.</p> + +<p><b>Potage Montglas.</b> Mix one pint of purée of tomatoes with one quart of +Consommé sago. Add the breast of a boiled fowl cut Julienne style, the tip +of a smoked beef tongue cut in small squares, and one-quarter of a pound of +macaroni cut in pieces one inch long. Serve grated cheese separate.</p> + +<p><b>Boiled striped bass, Indian soy sauce.</b> 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.</p> + +<p><b>Indian soy sauce.</b> 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.</p> + +<p><b>Chicken sauté, Alsacienne.</b> Cut a chicken in four. Heat one ounce of +butter in a sauté pan, add the chicken, season with salt and pepper and a +chopped shallot, and cook until golden yellow. Then add one-half spoonful +of flour, and toss. Then add one-half glass of white wine, one cup of bouillon, +and a spoonful of meat extract; and simmer for fifteen minutes. Serve on a +platter garnished on one side with noodles, and on the other side with flour +dumplings. Sprinkle with chopped parsley.</p> + +<p><b>Escoffier dressing.</b> 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.</p> +<p><span class="pagenum"><a name="Page_256" id="Page_256">256</a></span></p> + +<h3 class="p6"><a name="sep_1" id="sep_1"></a>SEPTEMBER 1</h3> + +<table summary="SEPTEMBER 1"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange marmalade</td><td> </td><td> </td> +<td>Canapé de sardine</td></tr> +<tr><td> </td><td colspan="2">Buckwheat cakes</td><td> </td><td> </td> +<td>Eggs Grazienna</td></tr> +<tr><td> </td><td colspan="2">Breakfast sausages</td><td> </td><td> </td> +<td>Pork tenderloin, sauce piquante</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Lorraine potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Dandelion salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Oregon cream cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Little Neck clams</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fish broth, with whipped cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chow chow</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Broiled barracouda, sauce Rougemont</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato brioche</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Tournedos, Café Julien</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">String beans with tomatoes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Strawberries à la mode</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Eggs Grazienna.</b> 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.</p> + +<p><b>Fish broth with whipped cream.</b> Make a fish broth, serve whipped cream +and cheese straws on the side.</p> + +<p><b>Potato brioche.</b> 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.</p> + +<p><b>Sauce Rougemont (cold).</b> 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.</p> + +<p><b>Broiled barracouda, sauce Rougemont.</b> 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.</p> + +<p><b>Tournedos, Café Julien.</b> Take tournedos, or filet mignons, or small tenderloin +steaks, or sirloin steaks; season well with salt and pepper, roll in oil, +and broil. When done place on a platter, and garnish, for each person, with +one fresh boiled artichoke bottom filled with French peas. Pour sauce Madère +over the meat.</p> + +<p><b>String beans with tomatoes.</b> 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.</p> +<p><span class="pagenum"><a name="Page_257" id="Page_257">257</a></span></p> + +<h3 class="p6"><a name="sep_2" id="sep_2"></a>SEPTEMBER 2</h3> + +<table summary="SEPTEMBER 2"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced pineapple</td><td> </td><td> </td> +<td>Little Neck clam cocktails</td></tr> +<tr><td> </td><td colspan="2">Fried eggs with salt pork</td><td> </td><td> </td> +<td>Eggs à la tripe</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cold roast beef</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>String bean salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Duchesse darioles</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Maintenon</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">California ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pompano sauté, meunière</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast duckling, apple sauce</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked creamed squash</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweet potatoes sauté</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green peas</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Waldorf salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Fried eggs with salt pork.</b> 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.</p> + +<p><b>Dariole Duchesse.</b> 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.</p> + +<p><b>Potage Maintenon.</b> 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.</p> +<p><span class="pagenum"><a name="Page_258" id="Page_258">258</a></span></p> + +<h3 class="p6"><a name="sep_3" id="sep_3"></a>SEPTEMBER 3</h3> + +<table summary="SEPTEMBER 3"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="3">Fresh raspberries and strawberries with cream</td><td> </td> +<td>Cantaloupe and watermelon, surprise</td></tr> +<tr><td> </td><td colspan="2">Calf's liver and bacon</td><td> </td><td> </td> +<td>Shirred eggs, Caroli</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Veal kidneys sauté, au Madère</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Salade Brésilienne</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé brunoise and vermicelli</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Pickles Radishes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Planked black bass</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cucumber salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Deviled chickens' legs with Virginia ham</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Spinach with cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Egg plant, Sicilienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">French pastry</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Cantaloupe and watermelon, surprise.</b> Cut out with a round Parisian +spoon equal parts of cantaloupe and watermelon. Mix, and serve in grapefruit +suprême glasses. Serve salt, pepper and powdered sugar separate.</p> + +<p><b>Eggs, Caroli.</b> 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.</p> + +<p><b>Consommé brunoise and vermicelli.</b> One quart of consommé brunoise +mixed with one pint of consommé vermicelli. Serve grated cheese separate.</p> + +<p><b>Planked black bass.</b> Season a whole black bass with salt and pepper, +and lay on a buttered plank. Put a little butter on top of the fish, and set in +oven to bake. When the fish is done make a border around the edge of the +plank with potato croquette preparation, using a pastry bag with a star tube +to squeeze the potato through. Then set back in oven and cook until the +border is brown. Pour two spoonfuls of maître d'hôtel butter over the fish, +and garnish with parsley in branches and quartered lemons.</p> + +<p><b>Deviled chickens' legs and Virginia ham.</b> 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.</p> + +<p><b>Egg plant, Sicilienne.</b> 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.</p> +<p><span class="pagenum"><a name="Page_259" id="Page_259">259</a></span></p> + +<h3 class="p6"><a name="sep_4" id="sep_4"></a>SEPTEMBER 4</h3> + +<table summary="SEPTEMBER 4"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Hors d'oeuvres assortis</td></tr> +<tr><td> </td><td colspan="2">German pancakes</td><td> </td><td> </td> +<td>Cold consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Corn muffins</td><td> </td><td> </td> +<td>Baked oysters, Gruyère</td></tr> +<tr><td> </td><td colspan="2">Ceylon tea</td><td> </td><td> </td> +<td>Russian salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Mirlitons au rhum</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potage Ruffo</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Queen olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Bouillabaisse Marseillaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast leg of lamb</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Corn à la Marie</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lima beans in butter</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chicory and romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lady cake</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Baked oysters, Gruyère.</b> 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.</p> + +<p><b>Mirlitons au rhum.</b> 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.</p> + +<p><b>Potage Ruffo.</b> Mix one quart of purée of tomato soup with one pint of +consommé, add one-half pound of macaroni that has been boiled in salted +water, and cut in pieces one-half inch long. Serve grated cheese separate.</p> + +<p><b>Corn à la Marie.</b> 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.</p> + +<p><b>Lady cake.</b> 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.</p> +<p><span class="pagenum"><a name="Page_260" id="Page_260">260</a></span></p> + +<h3 class="p6"><a name="sep_5" id="sep_5"></a>SEPTEMBER 5</h3> + +<table summary="SEPTEMBER 5"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange marmalade</td><td> </td><td> </td> +<td>Grapefruit with chestnuts</td></tr> +<tr><td> </td><td colspan="2">Poached eggs with bacon</td><td> </td><td> </td> +<td>Eggs Mollet, Auben</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Lamb hash, Sam Ward</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Escaloped tomatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Sierra cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Blue Point oysters on half shell</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Consommé federal</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salted Brazil nuts</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Boiled Lake Tahoe trout, Hollandaise</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potatoes, nature</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sweetbreads braisé, Georginette</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast chicken</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">New beets, Californienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Baked kohl rabi</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Hearts of lettuce, egg dressing</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lemon water ice</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Lady fingers</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Eggs Mollet, Auben.</b> Make four croustades, lay an egg Mollet in each, +and pour a little sauce Italienne over them.</p> + +<p><b>Lamb hash, Sam Ward.</b> 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.</p> + +<p><b>Escaloped tomatoes.</b> 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.</p> + +<p><b>Consommé federal.</b> Make a consommé royal, season with a little Cayenne +pepper, and add six thin slices of truffle for each person.</p> + +<p><b>Sweetbreads braisé, Georginette.</b> Make a purée of sorrel (see <a href="#VEGETABLES">vegetable</a>). +Add to the purée some sliced canned mushrooms; or fresh mushrooms sauté +in butter. Put the sorrel on a platter, lay sweetbreads braisé on top, and +pour the gravy around the bottom of the platter.</p> + +<p><b>New beets, Californienne.</b> Put in a sauté pan two ounces of butter, three +cloves, one teaspoonful of tarragon vinegar, one-half teaspoonful of sugar, and +some fresh-cooked and peeled, small beets. Simmer for a few minutes.</p> + +<p><b>Baked kohl rabi.</b> 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.</p> +<p><span class="pagenum"><a name="Page_261" id="Page_261">261</a></span></p> + +<h3 class="p6"><a name="sep_6" id="sep_6"></a>SEPTEMBER 6</h3> + +<table summary="SEPTEMBER 6"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked pears with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="3">Broiled salmon bellies with melted butter</td><td> </td> +<td>Eggs, Jockey Club</td></tr> +<tr><td> </td><td colspan="2">Plain boiled potatoes</td><td> </td><td> </td> +<td>Cold chicken and tongue, meat jelly</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>String bean and tomato salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>American dairy cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Macaroni soup, with leeks</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">California ripe olives</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fillet of flounder, Chilienne</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Roast loin of veal, au jus</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Stuffed egg plant</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Asparagus tips in cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Cleo potatoes Escarole salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Chocolate éclairs Demi tasse</td></tr></table> + +<p><b>Eggs, Jockey Club.</b> Shirred eggs garnished with veal kidneys sauté au +Madère.</p> + +<p><b>String bean and tomato salad.</b> 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.</p> + +<p><b>Macaroni soup with leeks.</b> 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.</p> + +<p><b>Fillet of flounder, Chilienne.</b> Put four fillets of flounder in a flat buttered +baking dish, season with salt and pepper, lay four parboiled oysters on top +of each fillet, and cover all with sauce Créole. Sprinkle with grated cheese +and bread crumbs, put small bits of butter on top, and bake in oven for thirty +minutes. Serve in the same dish, sprinkled with chopped parsley.</p> + +<p><b>Stuffed egg plant.</b> 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.</p> + +<p><b>Asparagus tips in cream.</b> 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.</p> +<p><span class="pagenum"><a name="Page_262" id="Page_262">262</a></span></p> + +<h3 class="p6"><a name="sep_7" id="sep_7"></a>SEPTEMBER 7</h3> + +<table summary="SEPTEMBER 7"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh grapes and apricots</td><td> </td><td> </td> +<td>Herring salad, Moscovite</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Eggs, Germaine</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Lamb chops sauté, aux fines herbes</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>Peas and shallots in cream</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Mashed potatoes au gratin</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lemon pie, special</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">German carrot soup</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Salami Green olives Celery</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Sand dabs, Gaillard</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Braised beef, comfortable</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Green corn</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Romaine salad</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td> </td><td> </td><td> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Herring salad, Moscovite.</b> 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.</p> + +<p><b>Eggs, Germaine.</b> 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.</p> + +<p><b>Lamb chops sauté, aux fines herbes.</b> 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.</p> + +<p><b>Peas and shallots in cream.</b> Put in a sauté pan one dozen peeled shallots +and simmer in two ounces of butter until golden yellow. Then add one quart +of shelled peas, one cup of water, a little salt and a pinch of sugar. Then put +on the cover and boil until soft. Drain off half of the broth and add one pint of +rich cream sauce. Boil again for a few minutes.</p> + +<p><b>German carrot soup.</b> 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.</p> + +<p><b>Sand dabs, Gaillard.</b> Season four sand dabs with salt and pepper, put +<span class="pagenum"><a name="Page_263" id="Page_263">263</a></span> +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.</p> + +<p><b>Braised beef, comfortable.</b> 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.</p> + +<h3 class="p6"><a name="sep_8" id="sep_8"></a>SEPTEMBER 8</h3> + +<table summary="SEPTEMBER 8"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches with cream</td><td> </td><td> </td> +<td>Cold consommé, in cups</td></tr> +<tr><td> </td><td colspan="2">Picked-up codfish in cream</td><td> </td><td> </td> +<td>Cold braised beef, meat jelly</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cole slaw</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Omelette Célestine</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Mutton broth, Kitchener</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Radishes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Oysters, Newburg</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fried chicken, Savoy</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Canned corn fritters</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Egg plant in casserole</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">French pastry</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Omelette Célestine.</b> 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.</p> + +<p><b>Mutton soup, Kitchener.</b> Put in a casserole three pounds of shin of beef, +and a rack of lamb consisting of about six chops. Cover with about a gallon +of water, add a little salt, bring to a boil, and skim. Then add two carrots, +two turnips, one stalk of celery, two stalks of leeks, a bouquet garni, a spoonful +of whole black peppers tied in cheese cloth, and one-half pound of large +barley. Boil slowly. When the lamb is done remove, cut the chops apart and +lay in soup tureen. When the vegetables are done remove the bouquet and +the pepper bag; and cut the leeks, celery, carrots and turnips in small squares. +Continue boiling the beef and barley until soft. Then remove the beef, which +may be used the following day for an entrée dish if desired. Add to the soup +two ounces of sweet butter, a glass of dry sherry wine, and the cut vegetables. +Test for seasoning; and pour over the chops in the tureen. Sprinkle with +chopped parsley.</p> + +<p><b>Oysters, Newburg.</b> 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, +<span class="pagenum"><a name="Page_264" id="Page_264">264</a></span> +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.</p> + +<p><b>Fried chicken, Savoy.</b> Joint two small frying chickens, season with salt +and pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. +Fry in swimming hot melted butter. When done pour a cupful of tomato +sauce on a platter, lay the chicken on it, and garnish with asparagus tips à la +Hollandaise.</p> + +<p><b>Canned corn fritters.</b> 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.</p> + +<p><b>Egg plant in casserole.</b> 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.</p> + +<h3 class="p6"><a name="sep_9" id="sep_9"></a>SEPTEMBER 9</h3> + +<table summary="SEPTEMBER 9"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Poached eggs, Florentine</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Tripe étuvé, bonne femme</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Bischwiller potatoes</td></tr> +<tr><td> </td><td colspan="2">Oolong tea</td><td> </td><td> </td> +<td>Alligator pear salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Oysters on half shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Portugaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">California ripe olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salmon steak, Colbert</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Noisettes of lamb, Ducale</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Asparagus Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">York potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Dandelion salad, egg dressing</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Wine jelly with apricots</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Silver cake</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Poached eggs, Florentine.</b> Cut a can of pimentos in strips their full +length and about one-quarter inch wide. Heat in a sauté pan with a little +butter, and seasoned with salt and pepper. Lay them on a platter, crosswise, +and place six poached eggs on top. Pour Madeira sauce around them.</p> + +<p><b>Tripe étuvé, bonne femme.</b> 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 +<span class="pagenum"><a name="Page_265" id="Page_265">265</a></span> +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.</p> + +<p><b>Bischwiller potatoes.</b> 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.</p> + +<p><b>Consommé Portugaise.</b> Peel four tomatoes, cut in two, squeeze out the +water, and cut in small dices. Bring three pints of consommé to a boil, add +the tomatoes and one cup of boiled rice. Canned tomatoes may be used if +desired.</p> + +<p><b>Salmon steak, Colbert.</b> 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.</p> + +<p><b>Noisettes of lamb, Ducale.</b> Season four noisettes of lamb with salt and +pepper, and fry in sauté pan with one spoonful of butter. When done place +on a platter and garnish with fresh-boiled artichoke bottoms filled with French +peas in butter. Pour sauce Madère over the noisettes.</p> + +<p><b>Silver cake.</b> 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.</p> +<p><span class="pagenum"><a name="Page_266" id="Page_266">266</a></span></p> + +<h3 class="p6"><a name="sep_10" id="sep_10"></a>SEPTEMBER 10</h3> + +<table summary="SEPTEMBER 10"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced nectarines with cream</td><td> </td><td> </td> +<td>Casawba melon</td></tr> +<tr><td> </td><td colspan="2">Broiled salt mackerel</td><td> </td><td> </td> +<td>Eggs Chambery</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Ragout à la Deutsch</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>German apple cake</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Iced tea</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of farina, lié</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sweet pickles Salted almonds</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of sole, Pondichery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Veal chops, Montgolfier</td></tr> +<tr><td colspan="3"> </td><td colspan="3">English spinach</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Duchesse potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Escarole and chicory salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Rice darioles</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Eggs Chambery.</b> Make a purée of chestnuts, spread on four pieces of +buttered toast, lay a poached egg on each, and cover with brown sauce (sauce +Madère).</p> + +<p><b>Cream of farina, lié.</b> 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.</p> + +<p><b>Fillet of sole, Pondichery.</b> Cut four fillets of sole, season with salt and +pepper, place in a buttered sauté pan, add one-half glass of white wine and +one-half cup of fish broth. Cover with buttered paper, and cook in oven for +ten minutes. Then place the fish on a platter. Make a sauce as follows: Heat +two ounces of butter in a casserole, add one heaping spoonful of flour and heat +through. Then add the broth from the fillet of sole, and an additional cup +of broth; one spoonful of curry powder, and a cup of tomato sauce. Season +with salt and pepper, boil for a few minutes, and strain over the fish.</p> + +<p><b>Veal chops, Montgolfier.</b> Season four veal chops with salt and pepper, +and place in a sauté pan with two ounces of butter and an onion cut in four. +Sauté until the onion and chops are golden yellow. Then place the chops on +a platter. In the sauté 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.</p> + +<p><b>Rice darioles.</b> 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.</p> +<p><span class="pagenum"><a name="Page_267" id="Page_267">267</a></span></p> + +<h3 class="p6"><a name="sep_11" id="sep_11"></a>SEPTEMBER 11</h3> + +<table summary="SEPTEMBER 11"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Eggs Molière</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs, with lobster</td><td> </td><td> </td> +<td>Frogs' legs, Greenway</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cold squab</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Sliced grapefruit and lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Stilton cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé with noodles</td></tr> +<tr><td colspan="3"> </td><td colspan="3">California ripe olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled salmon, sauce Maximilienne</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes, nature</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Filet mignon, Du Barry</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pancakes with raspberry syrup</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Molière.</b> 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.</p> + +<p><b>Frogs' legs, Greenway.</b> Heat two ounces of butter in a sauté 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.</p> + +<p><b>Sauce Maximilienne.</b> Add some chopped truffles to lobster sauce.</p> + +<p><b>Filet mignon, Du Barry.</b> Broiled filet mignons garnished with fresh +bottoms of artichokes filled with cauliflower; and with a sauce Madère to +which has been added some sliced canned French mushrooms.</p> + +<p><b>Pancakes with raspberry syrup.</b> 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.</p> + +<p><b>Scrambled eggs, with lobster.</b> Cut the tail of a boiled lobster in small +squares, put in a sauté 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.</p> +<p><span class="pagenum"><a name="Page_268" id="Page_268">268</a></span></p> + +<h3 class="p6"><a name="sep_12" id="sep_12"></a>SEPTEMBER 12</h3> + +<table summary="SEPTEMBER 12"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced oranges</td><td> </td><td> </td> +<td>Egg salad</td></tr> +<tr><td> </td><td colspan="2">Broiled Alaska black cod</td><td> </td><td> </td> +<td>Broiled sweetbreads on toast</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Purée of Lima beans</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Fried egg plant</td></tr> +<tr><td> </td><td colspan="2">Chocolate with whipped cream</td><td> </td><td> </td> +<td>Royal cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Iced tea</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Blue Points, mignonette</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Purée of peas, with noodles</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery Pim olas</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Planked striped bass</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast chicken</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Young artichokes, en cocotte</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Baked sweet potatoes with sugar</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cold asparagus, mayonnaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Alsatian wafers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Egg salad.</b> 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.</p> + +<p><b>Royal cake.</b> Bake a French sponge cake (see <a href="#oct_2">Oct. 2</a>), 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.</p> + +<p><b>Royal butter.</b> 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.</p> + +<p><b>Purée of peas with noodles.</b> Make a purée of pea soup, and to each quart +add three ounces of boiled noodles.</p> + +<p><b>Young artichokes, en cocotte.</b> 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.</p> + +<p><b>Baked sweet potatoes, with sugar.</b> 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.</p> +<p><span class="pagenum"><a name="Page_269" id="Page_269">269</a></span></p> + +<h3 class="p6"><a name="sep_13" id="sep_13"></a>SEPTEMBER 13</h3> + +<table summary="SEPTEMBER 13"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked bananas</td><td> </td><td> </td> +<td>Grapefruit with cherries</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Scrambled eggs, Nantaise</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Deviled ham</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Purée of salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>York potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort sandwiches</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Napier</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Radishes, Antipasto</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Oysters Mornay</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast leg of lamb</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Stewed onions</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Scalloped pumpkin and rice</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sybil potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Endives salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roman punch</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Macaroons</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Scrambled eggs, Nantaise.</b> Split some sardines and lay on four pieces of +buttered toast. Cook the scrambled eggs, and pour over the sardines.</p> + +<p><b>Deviled ham.</b> 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.</p> + +<p><b>York potatoes.</b> Add some boiled ham cut in small squares to Duchesse +potatoes.</p> + +<p><b>Consommé Napier.</b> Add to boiling consommé a marrow bone cut as thin +as your butcher can cut it with a saw. Serve at once.</p> + +<p><b>Oysters Mornay.</b> 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.</p> + +<p><b>Stewed onions.</b> 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.</p> + +<p><b>Scalloped pumpkin and rice.</b> 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.</p> + +<p><b>Stewed pumpkin.</b> 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.</p> +<p><span class="pagenum"><a name="Page_270" id="Page_270">270</a></span></p> + +<h3 class="p6"><a name="sep_14" id="sep_14"></a>SEPTEMBER 14</h3> + +<table summary="SEPTEMBER 14"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Stuffed eggs, Epicure</td></tr> +<tr><td> </td><td colspan="3">Boiled salt mackerel, with melted butter</td><td> </td> +<td>Salisbury steak, Stanley</td></tr> +<tr><td> </td><td colspan="2">Boiled potatoes</td><td> </td><td> </td> +<td>Spanish beans</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Watercress salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Wine jelly with peaches</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lady fingers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Toke Point oysters, mignonette</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of tomatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sand dabs, meunière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast duckling, apple sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Corn oysters</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Green peas</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Baked sweet potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">French pastry</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Stuffed eggs, Epicure.</b> Boil six eggs until hard, remove the shells, and +cut in two lengthwise. Mix the yolks with one spoonful of purée 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.</p> + +<p><b>Salisbury steak, Stanley.</b> 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.</p> + +<p><b>Spanish beans.</b> 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.</p> + +<p><b>Wine jelly with apricots.</b> 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.</p> + +<p><b>Wine jelly with peaches.</b> Prepare in the same manner as above.</p> + +<p><b>Wine jelly with any kind of berries.</b> Prepare in the same manner as +above, using selected ripe berries of any kind.</p> + +<p><b>Corn oysters.</b> 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.</p> +<p><span class="pagenum"><a name="Page_271" id="Page_271">271</a></span></p> + +<h3 class="p6"><a name="sep_15" id="sep_15"></a>SEPTEMBER 15</h3> + +<table summary="SEPTEMBER 15"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Hors d'oeuvres, assorted</td></tr> +<tr><td> </td><td colspan="2">Oatmeal</td><td> </td><td> </td> +<td>Omelette Bayonnaise</td></tr> +<tr><td> </td><td colspan="2">Pulled bread</td><td> </td><td> </td> +<td>Paprika schnitzel with spaetzle</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Swiss cheese with crackers</td></tr> +<tr><td> </td><td colspan="2">Chocolate</td><td> </td><td> </td> +<td>Pears</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé with stuffed cabbage</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sardines</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of sole, Meissonier</td></tr> +<tr><td colspan="3"> </td><td colspan="3">English mutton chops</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Broiled fresh mushrooms</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Colache (vegetable)</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Rissolée potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Escarole salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Omelette Bayonnaise.</b> 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 Béarnaise sauce around it.</p> + +<p><b>Pulled bread.</b> 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.</p> + +<p><b>Consommé with stuffed cabbage.</b> Add to hot consommé one small stuffed +cabbage to each person.</p> + +<p><b>Stuffed cabbage.</b> 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 Madère, or tomato +sauce.</p> + +<p><b>Fillet of sole, Meissonier.</b> Trim four fillets of sole, fold them in half, +season with salt and pepper, lay in buttered sauté pan, add one-half glass of +white wine and one-half cup of fish broth, cover with buttered paper, and cook +in oven for ten minutes. 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 +<span class="pagenum"><a name="Page_272" id="Page_272">272</a></span> +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.</p> + +<p><b>Colache (vegetable).</b> 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.</p> + +<h3 class="p6"><a name="sep_16" id="sep_16"></a>SEPTEMBER 16</h3> + +<table summary="SEPTEMBER 16"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Broiled oysters with bacon</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Pig's knuckles and sauerkraut</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Boiled potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Assorted cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ditalini soup, à la royal</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pickles Ripe California olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sand dabs, Carnot</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Larded tenderloin of beef, Sigurd</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce braisé</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cold asparagus, mayonnaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Black cake</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Compote of apricots Coffee</td></tr></table> + +<p><b>Broiled oysters with bacon.</b> 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 maître +d'hôtel butter on top, and two strips of broiled bacon on top of all. Serve with +lemons cut in half, and parsley in branches.</p> + +<p><b>Pig's knuckles and sauerkraut.</b> 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.</p> + +<p><b>Ditalini soup à la royal.</b> 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.</p> + +<p><b>Sand dabs, Carnot.</b> 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.</p> + +<p><b>Oyster crab patties.</b> Wash one-half pint of oyster crabs, and drain well. +Put the crabs in a sauté pan with one ounce of butter, season with salt and +<span class="pagenum"><a name="Page_273" id="Page_273">273</a></span> +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.</p> + +<p><b>Larded tenderloin of beef, Sigurd.</b> Roast a larded tenderloin of beef, place +on a platter, and garnish one side with stuffed tomatoes Créole; and the other +side with potato croquettes. Serve sauce Périgueux separate.</p> + +<p><b>Black cake (Christmas cake).</b> 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.</p> + +<h3 class="p6"><a name="sep_17" id="sep_17"></a>SEPTEMBER 17</h3> + +<table summary="SEPTEMBER 17"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Cold consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Poached eggs, Dauphine</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Broiled squab on toast</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Sauté potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lorenzo salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Kalte Schahle</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">California oysters on half shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of corn and onions</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Queen olives Radishes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled salmon, Badu-Cah</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Parisian potatoes with parsley</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast turkey, cranberry sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Corn fritters, Susan Jones</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Peas Endives salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Seed biscuits</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Poached eggs, Dauphine.</b> Lay some poached eggs on toast and garnish +with asparagus tips. Pour over the eggs some sauce Madère, to which has +been added some sliced French mushrooms.</p> + +<p><b>Lorenzo salad.</b> 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.</p> + +<p><b>Kalte Schahle.</b> 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.</p> + +<p><b>Cream of corn and onions.</b> 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 +<span class="pagenum"><a name="Page_274" id="Page_274">274</a></span> +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.</p> + +<p><b>Boiled salmon, Badu-Cah.</b> 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.</p> + +<p><b>Lobster sauce.</b> 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.</p> + +<p><b>Cranberry sauce.</b> 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.</p> + +<p>This sauce may be made without straining if desired.</p> + +<p><b>Corn fritters, Susan Jones.</b> 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.</p> + +<p><b>Seed biscuits.</b> 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.</p> +<p><span class="pagenum"><a name="Page_275" id="Page_275">275</a></span></p> + +<h3 class="p6"><a name="sep_18" id="sep_18"></a>SEPTEMBER 18</h3> + +<table summary="SEPTEMBER 18"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked bananas</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Codfish in cream</td><td> </td><td> </td> +<td>Eggs, Isabella</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Mixed grill, special</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Escarole salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Petaluma cream cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé printanier royal</td></tr> +<tr><td colspan="3"> </td><td colspan="3">California ripe olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Écrevisses en buisson</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled leg of mutton, caper sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Mashed turnips</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Steamboat fried potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce and grapefruit salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Orange soufflé glacé, St. Francis</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Tango cake</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Baked bananas.</b> 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.</p> + +<p><b>Orange soufflé glacé, St. Francis.</b> 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.</p> + +<p><b>Eggs, Isabella.</b> Put some thick Créole sauce on a platter, lay four poached +eggs on top, and cover with a little cream sauce.</p> + +<p><b>Petaluma cream cheese.</b> 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.</p> + +<p><b>Tango cake.</b> 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.</p> + +<p><b>Steamboat fried potatoes.</b> 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.</p> +<p><span class="pagenum"><a name="Page_276" id="Page_276">276</a></span></p> + +<h3 class="p6"><a name="sep_19" id="sep_19"></a>SEPTEMBER 19</h3> + +<table summary="SEPTEMBER 19"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed pears with claret</td><td> </td><td> </td> +<td>Shrimp salad, Anastine</td></tr> +<tr><td> </td><td colspan="2">Oatmeal and cream</td><td> </td><td> </td> +<td>Shirred eggs, Imperial</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Breast of squab, au jus</td></tr> +<tr><td> </td><td colspan="2">Oolong tea</td><td> </td><td> </td> +<td>Peas</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Chocolate cream pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Oysters on half shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Carpure</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Dill pickles Lyon sausage</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sand dabs, sauté meunière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast chicken</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cauliflower Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes au gratin</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Endives salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Anise toast</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Stewed pears with claret.</b> 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.</p> + +<p><b>Shrimp salad, Anastine.</b> 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.</p> + +<p><b>Shirred eggs, Imperial.</b> 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.</p> + +<p><b>Breast of squab, au jus.</b> Cut the breasts from four large squabs, season +with salt and pepper, and roll in flour. Heat two ounces of butter in a sauté +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.</p> + +<p><b>Chocolate cream pie.</b> 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.</p> + +<p><b>Potage Carpure.</b> 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) +<span class="pagenum"><a name="Page_277" id="Page_277">277</a></span> +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.</p> + +<p><b>Anise toast.</b> 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.</p> + +<h3 class="p6"><a name="sep_20" id="sep_20"></a>SEPTEMBER 20</h3> + +<table summary="SEPTEMBER 20"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Strawberries with cream</td><td> </td><td> </td> +<td>Eggs, Derby</td></tr> +<tr><td> </td><td colspan="2">Broiled salt mackerel</td><td> </td><td> </td> +<td>Cold chicken, Isabella</td></tr> +<tr><td> </td><td colspan="2">Boiled potatoes</td><td> </td><td> </td> +<td>Compote of peaches</td></tr> +<tr><td> </td><td colspan="2">Rolls Coffee</td><td> </td><td> </td> +<td>Devil cake Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Chartreuse Queen olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Terrapin sauté au beurre</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast lamb, mint sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Timbale of spinach</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes, Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce and grapefruit salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Baisés (chocolate drops) Coffee</td></tr></table> + +<p><b>Eggs, Derby.</b> 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 Madère, to +which has been added sliced mushrooms, over the eggs.</p> + +<p><b>Cold chicken, Isabella.</b> 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.</p> + +<p><b>Baisés (chocolate drops).</b> 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.</p> + +<p><b>Devil cake.</b> 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 +<span class="pagenum"><a name="Page_278" id="Page_278">278</a></span> +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.</p> + +<p><b>Consommé Chartreuse.</b> 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 consommé; 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 consommé.</p> + +<p><b>Terrapin au beurre.</b> Boil two terrapin (see <a href="#mar_21">index</a>), 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.</p> +<p><span class="pagenum"><a name="Page_279" id="Page_279">279</a></span></p> + +<h3 class="p6"><a name="sep_21" id="sep_21"></a>SEPTEMBER 21</h3> + +<table summary="SEPTEMBER 21"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced pineapple</td><td> </td><td> </td> +<td>Canapé Riga</td></tr> +<tr><td> </td><td colspan="2">Hominy with cream</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Chicken hash, with poached eggs</td></tr> +<tr><td> </td><td colspan="2">Russian caravan tea</td><td> </td><td> </td> +<td>Roquefort cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Oysters on half shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Bean and cabbage soup</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of Tahoe trout, au vin blanc</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast loin of pork, apple sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sweet potatoes sauté</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Artichokes, Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Green corn</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Waldorf salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cold chocolate pudding</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Bean and cabbage soup.</b> 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.</p> + +<p><b>Cold chocolate pudding.</b> 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.</p> + +<p><b>Cold chocolate sauce.</b> 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.</p> + +<p><b>Italian wine sauce, for puddings.</b> 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.</p> +<p><span class="pagenum"><a name="Page_280" id="Page_280">280</a></span></p> + +<h3 class="p6"><a name="sep_22" id="sep_22"></a>SEPTEMBER 22</h3> + +<table summary="SEPTEMBER 22"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Plain scrambled eggs</td><td> </td><td> </td> +<td>Pompano en papillote</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Broiled sweetbreads on toast</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Succotash</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Soufflée potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">California oyster cocktail</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Trianon</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fried eels, sauce rémoulade</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Breast of chicken with figs</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Artichokes, sauce Italienne</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Broiled fresh mushrooms</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes à la Reine</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Romaine salad, Roquefort dressing</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Biscuit glacé, St. Francis</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Alsatian wafers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Consommé Trianon.</b> Cut some green, red, and natural royal in triangle +shapes, and serve in hot consommé.</p> + +<p><b>Consommé with green royal.</b> Mix four eggs with one pint of warm consommé, +add green coloring, strain, put in buttered timbale moulds, and cook in +bain-marie. Cut in any shape, and serve in hot consommé.</p> + +<p><b>Consommé with red royal.</b> Obtain some red coloring from a fancy grocer. +Mix the yolks of four eggs with one pint of warm consommé, add some coloring, +strain, and cook in bain-marie. Cut in any shape desired, and serve in hot +consommé.</p> + +<p><b>Fried eels, sauce rémoulade.</b> 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 rémoulade separate.</p> + +<p><b>Breast of chicken with figs.</b> 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 consommé, and used instead, if desired.</p> +<p><span class="pagenum"><a name="Page_281" id="Page_281">281</a></span></p> + +<h3 class="p6"><a name="sep_23" id="sep_23"></a>SEPTEMBER 23</h3> + +<table summary="SEPTEMBER 23"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Grapefruit en supreme</td></tr> +<tr><td> </td><td colspan="2">Griddle cakes with maple syrup</td><td> </td><td> </td> +<td>Eggs Belley</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Roast loin of pork, apple sauce</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Fried sweet potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cold artichokes, mayonnaise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chicken broth, San Remo</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Oysters, Victor Hugo</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Small tenderloin steak, Cercle Militaire</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Peas in cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pont Neuf potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Philadelphia vanilla ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr> +</table> + +<p><b>Eggs Belley.</b> Slice some smoked beef very fine, parboil, and add to plain +scrambled eggs, with a little chopped chives.</p> + +<p><b>Chicken broth, San Remo.</b> 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.</p> + +<p><b>Oysters, Victor Hugo.</b> 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.</p> + +<p><b>Small tenderloin steak, Cercle Militaire.</b> 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 sauté pan with a little butter. Season with salt and +pepper, and use to garnish the steaks. Heat two ounces of butter in a sauté +pan, add six chopped shallots, when hot add a piece of lemon and a little +chopped parsley, and pour over the kidneys and steaks.</p> +<p><span class="pagenum"><a name="Page_282" id="Page_282">282</a></span></p> + +<h3 class="p6"><a name="sep_24" id="sep_24"></a>SEPTEMBER 24</h3> + +<table summary="SEPTEMBER 24"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange marmalade</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Poached eggs, Mexicaine</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Broiled pig's feet</td></tr> +<tr><td> </td><td colspan="2">Ceylon tea</td><td> </td><td> </td> +<td>Lyonnaise potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Meringue Chantilly</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Madrilène</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe olives Celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Planked black bass</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast Muscovy duck, apple sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Artichokes, Barigoule</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Laurette potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fresh asparagus, Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Westphalian ham</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Frozen egg nogg</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Poached eggs, Mexicaine.</b> Slice one green pepper, and simmer in butter. +Slice one-half can of cèpes, 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.</p> + +<p><b>Roast Muscovy duck.</b> 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.</p> + +<p><b>Artichokes, Barigoule.</b> 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 sauté 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 +Madère.</p> + +<p><b>Fresh asparagus and Westphalia ham.</b> Boil some fresh asparagus, and +serve with Hollandaise sauce. Serve at the same time raw sliced Westphalian +ham.</p> +<p><span class="pagenum"><a name="Page_283" id="Page_283">283</a></span></p> + +<h3 class="p6"><a name="sep_25" id="sep_25"></a>SEPTEMBER 25</h3> + +<table summary="SEPTEMBER 25"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches with cream</td><td> </td><td> </td> +<td>Oysters, Louis</td></tr> +<tr><td> </td><td colspan="2">Breakfast sausages</td><td> </td><td> </td> +<td>Vogeleier omelet</td></tr> +<tr><td> </td><td colspan="2">Flannel cakes, maple syrup</td><td> </td><td> </td> +<td>Spring lamb Irish stew with dumplings</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Camembert and Brie cheese with crackers</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Homemade clam soup</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Dill pickles Salted pecans</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of sole, Paul Bert</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Leg of veal, au jus</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Spinach</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">German apple cake</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Oysters, Louis.</b> 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.</p> + +<p><b>Spring lamb Irish stew with dumplings.</b> Make an Irish stew (see <a href="#nov_2">Nov. 2</a>), +and cook some dumplings in the broth, as given below.</p> + +<p><b>Dumplings, for stews, pot pie, etc.</b> 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.</p> + +<p><b>Homemade clam soup.</b> 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.</p> + +<p><b>Fillet of sole, Paul Bert.</b> 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 Béarnaise sauce, mix well, and strain over the fish.</p> +<p><span class="pagenum"><a name="Page_284" id="Page_284">284</a></span></p> + +<h3 class="p6"><a name="sep_26" id="sep_26"></a>SEPTEMBER 26</h3> + +<table summary="SEPTEMBER 26"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Pimentos Suédoise</td></tr> +<tr><td> </td><td colspan="2">Plain poached eggs on toast</td><td> </td><td> </td> +<td>Sand dabs, meunière</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Fried loin of lamb chops, tomato sauce</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Lima beans with shallots</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Potato salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Chocolate éclairs</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Toke Point oysters</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sorrel soup with rice</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chow chow</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Baked lobster, cardinal</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ham glacé, champagne sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cooked lettuce salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Duchesse potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fruit salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Philadelphia lemon water ice</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Pimentos Suédoise.</b> 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.</p> + +<p><b>Fried loin of lamb chops.</b> 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 sauté 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.</p> + +<p><b>Lima beans with shallots.</b> 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.</p> + +<p><b>Baked lobster, Cardinal.</b> Boil four small lobsters. When done, split in +two, remove the meat, and save the shells. Put two ounces of butter in a +sauté 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.</p> +<p><span class="pagenum"><a name="Page_285" id="Page_285">285</a></span></p> + +<h3 class="p6"><a name="sep_27" id="sep_27"></a>SEPTEMBER 27</h3> + +<table summary="SEPTEMBER 27"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapes</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Eggs Bennett</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Broiled quail on toast</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Soufflée potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cold fresh asparagus, mustard sauce</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé national</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Plain celery Ripe olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of sand dabs, meunière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sweetbreads, royal</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast leg of lamb, mint sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">String beans</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Stewed tomatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">St. Francis potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sliced tomatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">French pastry</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Bennett.</b> 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.</p> + +<p><b>Broiled quail on toast.</b> 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 maître d'hôtel butter on top of each, and garnish with +watercress and lemons cut in half.</p> + +<p><b>Consommé national.</b> Cut some plain green, and red royal in small stars, +and serve in hot consommé.</p> + +<p><b>Sweetbreads, royal.</b> 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 +sauté 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.</p> +<p><span class="pagenum"><a name="Page_286" id="Page_286">286</a></span></p> + +<h3 class="p6"><a name="sep_28" id="sep_28"></a>SEPTEMBER 28</h3> + +<table summary="SEPTEMBER 28"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Grapefruit, cardinal</td></tr> +<tr><td> </td><td colspan="2">German pancakes</td><td> </td><td> </td> +<td>Scrambled eggs, Norwegian</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Honeycomb tripe sauté, aux fines herbes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Alsatian potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Watercress salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Pear tartelette Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Navarraise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted pecans</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Oysters en brochette, à la diable</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast chicken</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Stewed tomatoes, family style</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Peas à la Française</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce, mayonnaise dressing</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Crust with peaches (Croute aux pêches)</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Scrambled eggs, Norwegian.</b> Make four pieces of anchovy toast, put +some plain scrambled eggs on top, and lay some fillets of anchovies crosswise +over the eggs.</p> + +<p><b>Honeycomb tripe sauté, aux fines herbes.</b> Cut three pounds of boiled +tripe in strips, put in a sauté 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.</p> + +<p><b>Potage Navarraise.</b> Heat two ounces of butter in a casserole, add a +spoonful of flour, and cook until golden yellow. Then add one quart of consommé +and one pint of tomato sauce, or tomato purée; 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.</p> + +<p><b>Oysters en brochette.</b> 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 maître d'hôtel sauce, and garnish +with lemons cut in four, and parsley in branches.</p> + +<p><b>Oysters en brochette, à la diable.</b> 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 maître d'hôtel sauce +over the oysters, and devil sauce separate.</p> + +<p><b>Crusts with peaches (croute aux pêches).</b> Stew a dozen nice peaches +(see <a href="#FRUIT_COOKED">index</a>). 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, +<span class="pagenum"><a name="Page_287" id="Page_287">287</a></span> +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.</p> + +<p><b>Crusts with pears.</b> Prepare in the same manner as above.</p> + +<p><b>Crusts with apples.</b> Prepare in the same manner as above. Canned fruit +may be used if desired, for any of the above.</p> + +<h3 class="p6"><a name="sep_29" id="sep_29"></a>SEPTEMBER 29</h3> + +<table summary="SEPTEMBER 29"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit juice</td><td> </td><td> </td> +<td>Canapé of fresh Beluga caviar</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Omelet with peas</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Sirloin steak, Saxonne</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Julienne potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Meringue glacée à la vanille</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Toke Point oysters, mignonette</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Medina</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sand dabs, sauté meunière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast young turkey, cranberry sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Baked sweet potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fresh asparagus, Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fried egg plant</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Watercress salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Mince pie</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Omelet with peas.</b> 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.</p> + +<p><b>Sirloin steak, Saxonne.</b> 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 <a href="#VEGETABLES">index</a>). Pour +a little sauce Madère over the steaks.</p> + +<p><b>Consommé Medina.</b> 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 consommé. Serve grated cheese separate.</p> + +<p><b>Pickled nasturtion seeds.</b> 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.</p> + +<p><b>Pickled artichokes.</b> 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 +<span class="pagenum"><a name="Page_288" id="Page_288">288</a></span> +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.</p> + +<p><b>Pickled onions.</b> 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.</p> + +<p><b>Pickles.</b> 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.</p> + +<p><b>Sweet pickled peaches.</b> 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.</p> + +<p><b>Green tomato pickle.</b> 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.</p> + +<p><b>Ripe cucumber sweet pickles.</b> 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.</p> +<p><span class="pagenum"><a name="Page_289" id="Page_289">289</a></span></p> + +<h3 class="p6"><a name="sep_30" id="sep_30"></a>SEPTEMBER 30</h3> + +<table summary="SEPTEMBER 30"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Shirred eggs, Brunswick</td><td> </td><td> </td> +<td>Fried fillet of sole, Tartar sauce</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cucumber salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cold turkey and ham with chow chow</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Baked potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Brie cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Schorestène</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Dill pickles Radishes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Frogs' legs, sauté à sec</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Small tenderloin steak, Nicholas II</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Brussels sprouts, au beurre</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes au gratin Escarole salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Baked brown bread pudding Coffee</td></tr></table> + +<p><b>Shirred eggs, Brunswick.</b> 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.</p> + +<p><b>Potage Schorestène.</b> Chop fine, one pound of sirloin, or top sirloin, of +beef. Put in a casserole with three quarts of consommé 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.</p> + +<p><b>Small tenderloin steak, Nicholas II.</b> 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 sauté in butter. Pour a little sauce Madère over all.</p> + +<p><b>Baked brown bread pudding.</b> 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.</p> + +<p><b>Sweet grape juice.</b> 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.</p> + +<p><b>Canned pumpkin or squash.</b> 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.</p> + +<p><b>Preserved violets.</b> 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 +<span class="pagenum"><a name="Page_290" id="Page_290">290</a></span> +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.</p> + +<p><b>Canned minced meat.</b> 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.</p> + +<h3 class="p6"><a name="oct_1" id="oct_1"></a>OCTOBER 1</h3> + +<table summary="OCTOBER 1"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="3">Orange and grapefruit juice, mixed</td><td> </td> +<td>Hors d'oeuvres assorted</td></tr> +<tr><td> </td><td colspan="2">Broiled salt mackerel</td><td> </td><td> </td> +<td>Eggs Castro</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Spring lamb steak, Bercy</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cold asparagus, mayonnaise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Strawberry whipped cream</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Hazelnut macaroons Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Georgia</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pompano sauté meunière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Virginia ham glacé, champagne sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Spinach in cream Laurette potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hearts of lettuce salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Eggs Castro.</b> 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.</p> + +<p><b>Strawberry whipped cream.</b> 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.</p> + +<p><b>Raspberry, peach or banana whipped cream.</b> Prepare in the same manner +as strawberry whipped cream.</p> + +<p><b>Hazelnut macaroons.</b> 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.</p> + +<p><b>Consommé Georgia.</b> 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 consommé.</p> +<p><span class="pagenum"><a name="Page_291" id="Page_291">291</a></span></p> + +<h3 class="p6"><a name="oct_2" id="oct_2"></a>OCTOBER 2</h3> + +<table summary="OCTOBER 2"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Omelet with bacon</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Corn muffins</td><td> </td><td> </td> +<td>Lamb chops, Beau-sejour</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Château potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Compote of pears</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French sponge cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Shrimp soup, family style</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted Brazil nuts Radishes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of turbot, Bagration</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast leg of lamb, purée of chestnuts</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled Parisian potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fresh asparagus, Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">American gugelhoff</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Lamb chops, Beau-sejour.</b> 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.</p> + +<p><b>French sponge cake (Génoise legère).</b> 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 glacé with white frosting, and decorate the top with candied fruit.</p> + +<p><b>Shrimp soup, family style.</b> 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.</p> + +<p><b>Fillet of turbot, Bagration.</b> Put four fillets of turbot in a buttered sauté +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.</p> + +<p><b>American gugelhoff.</b> 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.</p> +<p><span class="pagenum"><a name="Page_292" id="Page_292">292</a></span></p> + +<h3 class="p6"><a name="oct_3" id="oct_3"></a>OCTOBER 3</h3> + +<table summary="OCTOBER 3"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Canapé Eldorado</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Poached eggs, Taft</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Beef steak, Jusienne</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Potatoes au gratin</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Chicory salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Banana pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Frascati</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chow chow</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled brook trout, sauce mousseline</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes, Nature</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lamb chops, Beaugency</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Peas and carrots in cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pears à la Piedmont</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Alsatian wafers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Canapé Eldorado.</b> 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.</p> + +<p><b>Poached eggs, Taft.</b> 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.</p> + +<p><b>Beef steak, Jusienne.</b> Season four small steaks with salt and pepper, and +fry in sauté pan with melted butter. When done place on a platter and +garnish with lettuce braisé, peas in butter, and onions glacés. Pour sauce +Madère over the steaks.</p> + +<p><b>Consommé Frascati.</b> 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 consommé. Cook slowly +until the potatoes are soft.</p> + +<p><b>Banana pie.</b> 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.</p> + +<p><b>Lamb chops, Beaugency.</b> 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.</p> + +<p><b>Pears, Piedmont.</b> 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 <a href="#Page_361">Italian wine sauce</a>).</p> +<p><span class="pagenum"><a name="Page_293" id="Page_293">293</a></span></p> + +<h3 class="p6"><a name="oct_4" id="oct_4"></a>OCTOBER 4</h3> + +<table summary="OCTOBER 4"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Griddle cakes, maple syrup</td><td> </td><td> </td> +<td>Scrambled eggs, Bullit</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Broiled honeycomb tripe</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Sauté potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Field salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td colspan="2"> </td><td colspan="4">WEDDING DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fresh caviar with dry toast</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Toke Point oysters, mignonette</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Clear green turtle, amontillado</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Crisp celery Ripe olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted mixed nuts</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Frogs' legs, Jerusalem</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sweetbreads braisé, Liencourt</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Peas à la Française</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Saddle of lamb, au jus</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Jets de houblons</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cardon à la moelle</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes à la Reine</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sorbet au champagne</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Stuffed capon, St. Antoine</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce salad with Roquefort dressing</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted fancy cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Wedding cake</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cheese</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fruit and bonbons</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Scrambled eggs, Bullit.</b> 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.</p> + +<p><b>Sweetbreads, Liencourt.</b> Braise some sweetbreads (see <a href="#VEAL">index</a>), place on +a platter with their own gravy, and garnish with fresh bottoms of artichokes +filled with purée of fresh mushrooms.</p> + +<p><b>Purée of fresh mushrooms.</b> 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.</p> + +<p><b>Wedding cake (home made).</b> 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.</p> + +<p><b>As a table decoration.</b>—Glacé the wedding cake with very thick white +frosting, and then decorate it with royal icing (see <a href="#Page_161">glacé royal</a>), using a fancy +pastry tube.</p> + +<p><b>Wedding cake in boxes.</b>—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.</p> +<p><span class="pagenum"><a name="Page_294" id="Page_294">294</a></span></p> + +<h3 class="p6"><a name="oct_5" id="oct_5"></a>OCTOBER 5</h3> + +<table summary="OCTOBER 5"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries with cream</td><td> </td><td> </td> +<td>Canapé of sardines</td></tr> +<tr><td> </td><td colspan="2">Broiled kippered herrings</td><td> </td><td> </td> +<td>Poached eggs, Velour</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Filet mignon, Monegasque</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Camembert cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hare soup, Uncle Sam</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pim olas</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sand dabs, meunière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast leg of lamb, au jus</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lima beans</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Romaine salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Crêpes Suzette</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Poached eggs, Velour.</b> 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 Béarnaise sauce.</p> + +<p><b>Filet mignon, Monegasque.</b> 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 Madère, +to which has been added some sliced green olives, over the steaks.</p> + +<p><b>Hare soup, Uncle Sam.</b> 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.</p> + +<p><b>Crêpes Suzette.</b> 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.</p> +<p><span class="pagenum"><a name="Page_295" id="Page_295">295</a></span></p> + +<h3 class="p6"><a name="oct_6" id="oct_6"></a>OCTOBER 6</h3> + +<table summary="OCTOBER 6"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Grapefruit en surprise</td></tr> +<tr><td> </td><td colspan="2">Shirred eggs</td><td> </td><td> </td> +<td>Eggs, Sara Bernhardt</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Fried pig's feet, tomato sauce</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Château potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Apple pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Blue Point oysters</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé with noodles</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery Radishes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of halibut, Pondicherry</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast chicken</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chestnuts Boulettes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Artichokes, Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Endive salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Alsatian wafers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Eggs, Sarah Bernhardt.</b> 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.</p> + +<p><b>Consommé with noodles.</b> Boil one-half pound of noodles in salted water. +When done add them to two quarts of hot consommé. Serve grated cheese +separate.</p> + +<p><b>Fillet of halibut, Pondicherry.</b> Place four fillets of halibut in a sauté 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.</p> + +<p><b>Chestnuts Boulettes.</b> 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.</p> +<p><span class="pagenum"><a name="Page_296" id="Page_296">296</a></span></p> + +<h3 class="p6"><a name="oct_7" id="oct_7"></a>OCTOBER 7</h3> + +<table summary="OCTOBER 7"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced bananas with cream</td><td> </td><td> </td> +<td>Fresh artichokes à la Russe</td></tr> +<tr><td> </td><td colspan="2">Sausage cakes</td><td> </td><td> </td> +<td>Eggs bonne femme</td></tr> +<tr><td> </td><td colspan="2">Buckwheat cakes</td><td> </td><td> </td> +<td>Broiled Alaska black cod</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Paul Stock potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cucumber salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Limberger cheese with crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Little Neck clam cocktail</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Onion and tomato soup</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sand dabs, sauté meunière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sirloin steak, Braconière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">New peas in cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Rissolée potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Escarole salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roly-poly pudding</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Fresh artichokes à la Russe.</b> 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.</p> + +<p><b>Eggs bonne femme.</b> 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.</p> + +<p><b>Paul Stock potatoes.</b> 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.</p> + +<p><b>Onion and tomato soup.</b> 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 consommé. +Season with salt and pepper, and boil for half an hour. Serve +grated cheese separate, and rolls cut in thin slices and toasted.</p> + +<p><b>Sirloin steak, Braconière.</b> Broil a sirloin steak, place on a platter, and +garnish with onions glacés and broiled fresh mushrooms. Pour sauce Madère +over the steak.</p> + +<p><b>Roly-poly pudding.</b> 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.</p> +<p><span class="pagenum"><a name="Page_297" id="Page_297">297</a></span></p> + +<h3 class="p6"><a name="oct_8" id="oct_8"></a>OCTOBER 8</h3> + +<table summary="OCTOBER 8"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries with cream</td><td> </td><td> </td> +<td>Grapefruit à la rose</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Eggs, Boston style</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Lamb or mutton chops, Bignon</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>String beans</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Tutti frutti pudding</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Seapuit oysters</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Pemartin</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery Salted almonds</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Brook trout, Cambacérès</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cucumber salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Breast of squab, Eveline</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Asparagus, Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coupe Victor</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ginger bread</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Eggs, Boston style.</b> Make four codfish cakes, put a poached egg on top +of each, and cover with cream sauce.</p> + +<p><b>Lamb or mutton chops, Bignon.</b> Broil the chops, place on a platter, and +garnish with one tomato stuffed with rice Créole to each person, one dozen +green olives, and a small can of French mushrooms. Cut the mushrooms in +small squares, put them in a sauté pan with one-half glass of sherry wine +and cook until nearly dry. Then add two cups of brown sauce (sauce Madère), +and pour over the chops.</p> + +<p><b>Tutti frutti pudding.</b> 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.</p> + +<p><b>Consommé Pemartin.</b> 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 consommé, season well with salt and Cayenne pepper, and +serve very hot.</p> + +<p><b>Brook trout, Cambacérès.</b> 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.</p> + +<p><b>Breast of squab, Eveline.</b> Broil the breasts, and place on a platter with +maître d'hôtel sauce on top. Garnish one side with spaghetti in cream and +the other side with new peas in butter.</p> + +<p><b>Ginger bread.</b> One quart of flour, one ounce of butter, half a pint of +molasses, two teaspoonfuls of allspice, a teaspoonful of ginger, two eggs, and +<span class="pagenum"><a name="Page_298" id="Page_298">298</a></span> +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.</p> + +<p><b>Coupe Victor.</b> 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.</p> + +<h3 class="p6"><a name="oct_9" id="oct_9"></a>OCTOBER 9</h3> + +<table summary="OCTOBER 9"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh grapes</td><td> </td><td> </td> +<td>Carciofini</td></tr> +<tr><td> </td><td colspan="3">Broiled smoked Alaska black cod</td><td> </td> +<td>Eggs Argenteuil</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Chicken hash à l'Italienne</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cranberry water ice</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Assorted cakes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Merry widow cocktail</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chicken soup à la Française</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Scallops à la poulette</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast leg of mutton</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Stewed tomatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Peas in cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Duchesse potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chicory salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">French pastry</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Broiled smoked Alaska black cod.</b> Get a kippered Alaska black cod, roll +in oil and broil. Serve with maître d'hôtel 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.</p> + +<p><b>Eggs Argenteuil.</b> 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.</p> + +<p><b>Chicken hash, Italienne.</b> Put two ounces of butter in a sauté 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.</p> + +<p><b>Chicken soup à la Française.</b> 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. +<span class="pagenum"><a name="Page_299" id="Page_299">299</a></span> +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.</p> + +<p><b>Merry widow cocktail.</b> Use wide glasses. Put in the bottom the tails +of six écrevisses, 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.</p> + +<p><b>Scallops à la poulette.</b> 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.</p> + +<p><b>Cranberry water ice.</b> 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 purée. 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 purée. +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.</p> +<p><span class="pagenum"><a name="Page_300" id="Page_300">300</a></span></p> + +<h3 class="p6"><a name="oct_10" id="oct_10"></a>OCTOBER 10</h3> + +<table summary="OCTOBER 10"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked pears with cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Plain omelet</td><td> </td><td> </td> +<td>Eggs Andalouse</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Broiled Imperial squab on toast</td></tr> +<tr><td> </td><td colspan="2">Ceylon tea</td><td> </td><td> </td> +<td>Saratoga chip potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cold artichokes, mayonnaise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Montmorency pudding</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Oysters on half shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of summer squash</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Dill pickles Salted almonds</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of flounder, Norvégienne</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast tenderloin of beef, Boucicault</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Julienne potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hearts of romaine salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Red currant water ice</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Eggs Andalouse.</b> 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.</p> + +<p><b>Cream of summer squash.</b> 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.</p> + +<p><b>Fillet of flounder, Norvégienne.</b> 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.</p> + +<p><b>Roast tenderloin of beef, Boucicault.</b> Put a roast tenderloin of beef on a +platter, and garnish with stuffed cabbage. Pour sauce Madère over the meat.</p> + +<p><b>Montmorency pudding.</b> Butter a pudding mould very generously. Line +it with stale cake, putting quartered fresh or glacé 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 glacé cherries chopped fine.</p> + +<p><b>Red currant water ice.</b> 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.</p> +<p><span class="pagenum"><a name="Page_301" id="Page_301">301</a></span></p> + +<h3 class="p6"><a name="oct_11" id="oct_11"></a>OCTOBER 11</h3> + +<table summary="OCTOBER 11"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced peaches and cream</td><td> </td><td> </td> +<td>Hors d'oeuvres assorted</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Eggs McKenzie</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Meat croquettes</td></tr> +<tr><td> </td><td colspan="2">Butter toast</td><td> </td><td> </td> +<td>Cucumbers on toast</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese Crackers Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Oysters on half shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hungarian soup Ripe California olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Halibut Metternich</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Baked porterhouse steak</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes rissolées</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Plain spinach</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Mince pie American cheese Coffee</td></tr></table> + +<p><b>Hungarian soup.</b> Sauté 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.</p> + +<p><b>Baked porterhouse.</b> 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.</p> + +<p><b>Meat croquettes.</b> 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.</p> + +<p><b>Eggs McKenzie.</b> 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.</p> + +<p><b>Cucumbers on toast.</b> 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.</p> + +<p><b>Halibut Metternich.</b> 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.</p> +<p><span class="pagenum"><a name="Page_302" id="Page_302">302</a></span></p> + +<h3 class="p6"><a name="oct_12" id="oct_12"></a>OCTOBER 12</h3> + +<table summary="OCTOBER 12"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries and cream</td><td> </td><td> </td> +<td>Grapefruit cardinal</td></tr> +<tr><td> </td><td colspan="2">Baked beans, Boston style</td><td> </td><td> </td> +<td>Clam broth in cups</td></tr> +<tr><td> </td><td colspan="2">Boston brown bread</td><td> </td><td> </td> +<td>Eggs Conté</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Veal sauté, Catalane</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Assorted cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Nelson</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Radishes and celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sand dabs, meunière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coquille of chicken, Mornay</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast leg of mutton, Kentucky sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">String beans in butter</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes Anna</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Field and beet salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Charlotte Russe</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Eggs Conté.</b> 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.</p> + +<p><b>Veal Sauté, Catalane.</b> Cut five pounds of breast and shoulder of veal in +pieces two inches square. Put three spoonfuls of olive oil in a sauté 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 glacés, and +two dozen stoned queen olives.</p> + +<p><b>Consommé Nelson.</b> 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.</p> + +<p><b>Coquille of chicken, Mornay.</b> 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.</p> +<p><span class="pagenum"><a name="Page_303" id="Page_303">303</a></span></p> + +<h3 class="p6"><a name="oct_13" id="oct_13"></a>OCTOBER 13</h3> + +<table summary="OCTOBER 13"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal in cream</td><td> </td><td> </td> +<td>Cantaloupe</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Scrambled eggs, Magda</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Chicken sauté, Josephine</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Asparagus tips, Hollandaise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Escarole salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Danish apple cake Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Oysters on half shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Villageois</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lyon sausage Radishes Pickles</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of sole, Judic</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Tenderloin steak, Bernardi</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes Sybil</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Endive salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fancy ice cream and cakes Coffee</td></tr></table> + +<p><b>Scrambled eggs, Magda.</b> 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.</p> + +<p><b>Chicken sauté, Josephine.</b> Cut two spring chickens in quarters, and +season with salt and pepper. In a sauté pan put two ounces of butter and a +spoonful of olive oil. Set on the stove until hot, add the chicken, and sauté. +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 sauté 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.</p> + +<p><b>Danish apple cake.</b> 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.</p> + +<p><b>Potage Villageois.</b> 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 consommé, 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.</p> + +<p><b>Fillet of sole, Judic.</b> 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 braisé +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.</p> + +<p><b>Tenderloin steak, Bernardi.</b> Broil a tenderloin steak. Place on a platter +and garnish with croustades filled with spinach in cream, and artichoke bottoms +filled with macédoine of vegetables. Pour some sauce Madère over the +meat.</p> +<p><span class="pagenum"><a name="Page_304" id="Page_304">304</a></span></p> + +<h3 class="p6"><a name="oct_14" id="oct_14"></a>OCTOBER 14</h3> + +<table summary="OCTOBER 14"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Eggs Nantaise</td></tr> +<tr><td> </td><td colspan="2">Bacon and eggs</td><td> </td><td> </td> +<td>Pompano sauté, d'Orsay</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Broiled honeycomb tripe</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Maître d'hôtel potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Apple snow and cakes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Champenoise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled brook trout, Romanoff</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hollandaise potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Shoulder of mutton, Budapest</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Peas à la Française</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Laurette potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery mayonnaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Biscuit glacé, St. Francis</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted fancy cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Eggs Nantaise.</b> 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.</p> + +<p><b>Pompano sauté, d'Orsay.</b> 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.</p> + +<p><b>Apple snow.</b> 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.</p> + +<p><b>Potage Champenoise.</b> 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 consommé.</p> + +<p><b>Boiled brook trout, Romanoff.</b> 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.</p> + +<p><b>Shoulder of mutton, Budapest.</b> 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.</p> +<p><span class="pagenum"><a name="Page_305" id="Page_305">305</a></span></p> + +<h3 class="p6"><a name="oct_15" id="oct_15"></a>OCTOBER 15</h3> + +<table summary="OCTOBER 15"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh raspberries and cream</td><td> </td><td> </td> +<td>Herring Livonienne</td></tr> +<tr><td> </td><td colspan="2">Waffles</td><td> </td><td> </td> +<td>Eggs en cocotte, Ribeaucourt</td></tr> +<tr><td> </td><td colspan="2">Honey in comb</td><td> </td><td> </td> +<td>Beef tongue, Menschikoff</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Potato salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roquefort cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of peas, Suzon</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery Radishes Pickles</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of pompano, Pocharde</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast tame duckling, apple sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fried sweet potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Succotash</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Stewed tomatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chocolate ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Macaroons</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Herring, Livonienne.</b> 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.</p> + +<p><b>Eggs en cocotte, Ribeaucourt.</b> 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.</p> + +<p><b>Beef tongue, Menschikoff.</b> Place some sliced boiled beef tongue on a +platter and garnish with small onions glacé, small vinegar pickles, and Madeira +sauce with a few raisins in it.</p> + +<p><b>Cream of peas, Suzon.</b> 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.</p> + +<p><b>Cream of peas.</b> 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.</p> + +<p><b>Cream of peas, St. Germain.</b> 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.</p> + +<p><b>Fillet of pompano, Pocharde.</b> 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.</p> +<p><span class="pagenum"><a name="Page_306" id="Page_306">306</a></span></p> + +<h3 class="p6"><a name="oct_16" id="oct_16"></a>OCTOBER 16</h3> + +<table summary="OCTOBER 16"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples in cream</td><td> </td><td> </td> +<td>Casawba melon</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Eggs Mollet, à l'aurore</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Sweetbreads, Saint Mondé</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Mince pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>American cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage grenade</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted almonds</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Écrevisses Georgette</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast leg of mutton, mint sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">String beans</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Tomato salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">French pastry</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Mollet, à l'aurore.</b> Place four eggs Mollet on four pieces of buttered +toast. Cover with well seasoned tomato sauce.</p> + +<p><b>Sweetbreads, Saint Mondé.</b> 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.</p> + +<p><b>Potage grenade.</b> 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 consommé, 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.</p> + +<p><b>Écrevisses Georgette.</b> Bake four medium-sized potatoes. Then cut off +the tops, remove the insides, and refill with Écrevisses Voltaire.</p> + +<p><b>Écrevisses Voltaire.</b> Boil two dozen écrevisses 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.</p> +<p><span class="pagenum"><a name="Page_307" id="Page_307">307</a></span></p> + +<h3 class="p6"><a name="oct_17" id="oct_17"></a>OCTOBER 17</h3> + +<table summary="OCTOBER 17"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal and cream</td><td> </td><td> </td> +<td>Mortadella</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Poached eggs, Zurlo</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Broiled honeycomb tripe</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Lyonnaise potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Field salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Port de Salut cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Leopold</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chow chow</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Broiled smelts, à l'Américaine</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chicken Leon X</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Peas à la Française</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Duchesse potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce and grapefruit salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Mint wafers</td></tr></table> + +<p><b>Mortadella.</b> 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.</p> + +<p><b>Poached eggs, Zurlo.</b> Form some flat potato croquettes, and fry. Place a +poached egg on top of each, and cover with cream sauce.</p> + +<p><b>Consommé Leopold.</b> 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.</p> + +<p><b>Broiled Smelts, à l'Américaine.</b> 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 maître d'hôtel sauce over all.</p> + +<p><b>Chicken Leon X.</b> 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.</p> + +<p><b>Mint wafers (after dinner mints).</b> 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.</p> +<p><span class="pagenum"><a name="Page_308" id="Page_308">308</a></span></p> + +<h3 class="p6"><a name="oct_18" id="oct_18"></a>OCTOBER 18</h3> + +<table summary="OCTOBER 18"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit juice</td><td> </td><td> </td> +<td>Omelette Cherbourg</td></tr> +<tr><td> </td><td colspan="2">Poached eggs on toast</td><td> </td><td> </td> +<td>Homemade beef stew</td></tr> +<tr><td> </td><td colspan="2">Uncolored Japan tea</td><td> </td><td> </td> +<td>Lorette salad</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Alhambra ice cream</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Assorted cakes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of asparagus, Favori</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted mixed nuts Celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sole Héloise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast leg of veal, au jus</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Spinach in cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes au gratin</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Romaine salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pancakes à la Lieb</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Omelette Cherbourg.</b> 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.</p> + +<p><b>Lorette salad.</b> One-third field salad, one-third boiled celery root, and one-third +pickled beets. Season with French dressing.</p> + +<p><b>Alhambra ice cream.</b> Half vanilla and half strawberry ice cream served +in any fancy form.</p> + +<p><b>Cream of asparagus, Favori.</b> Make a cream of asparagus soup and serve +with plenty of boiled asparagus tips in it.</p> + +<p><b>Sole Héloise.</b> 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.</p> +<p><span class="pagenum"><a name="Page_309" id="Page_309">309</a></span></p> + +<h3 class="p6"><a name="oct_19" id="oct_19"></a>OCTOBER 19</h3> + +<table summary="OCTOBER 19"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh strawberries and cream</td><td> </td><td> </td> +<td>California oyster cocktail</td></tr> +<tr><td> </td><td colspan="2">Broiled fresh mackerel</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Shirred eggs, Metternich</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Pears, mayonnaise</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cheese toast</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Ferneuse</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sand dabs, sauté meunière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast ribs of beef</td></tr> +<tr><td colspan="3"> </td><td colspan="3">String beans in butter</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Stewed tomatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">St. Francis potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Escarole salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Romaine ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Alsatian wafers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Shirred eggs, Metternich.</b> 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.</p> + +<p><b>Pears, mayonnaise.</b> 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.</p> + +<p><b>Cheese toast.</b> Spread any such cheese as Parmesan, American, Sierra or +Camembert, on slices of toast, and set in the oven until hot. Serve at once.</p> + +<p><b>Potage Ferneuse.</b> 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, consommé, 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.</p> + +<p><b>Romaine ice cream.</b> To coffee ice cream add a little rum before serving.</p> +<p><span class="pagenum"><a name="Page_310" id="Page_310">310</a></span></p> + +<h3 class="p6"><a name="oct_20" id="oct_20"></a>OCTOBER 20</h3> + +<table summary="OCTOBER 20"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples</td><td> </td><td> </td> +<td>Hard boiled eggs, vinaigrette</td></tr> +<tr><td> </td><td colspan="2">Oatmeal and cream</td><td> </td><td> </td> +<td>Fried scallops, Tartar</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Broiled squab on toast</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Stewed corn</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Toke Point oysters</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage bouquetière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fresh herring, à l'Egyptienne</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Small boiled potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cucumber salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chicken en cocotte, Bazar</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cold asparagus, mustard sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">French pastry</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted fruits</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Hard boiled eggs, vinaigrette.</b> 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.</p> + +<p><b>Potage bouquetière.</b> Consommé, tapioca and printanier mixed.</p> + +<p><b>Fresh herring, à l'Egyptienne.</b> 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.</p> + +<p><b>Chicken en cocotte, Bazar.</b> 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.</p> +<p><span class="pagenum"><a name="Page_311" id="Page_311">311</a></span></p> + +<h3 class="p6"><a name="oct_21" id="oct_21"></a>OCTOBER 21</h3> + +<table summary="OCTOBER 21"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Grapefruit à la rose</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Eggs, ministerielle</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Beef goulash, Hungarian style</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Mince pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Diane</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chow chow Salted almonds</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sole Déjazet</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast chicken</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Summer squash</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Château potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Consommé Diane.</b> 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 consommé. +Add some dry sherry wine and a little Cayenne pepper before serving.</p> + +<p><b>Sole Déjazet.</b> 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.</p> +<p><span class="pagenum"><a name="Page_312" id="Page_312">312</a></span></p> + +<h3 class="p6"><a name="oct_22" id="oct_22"></a>OCTOBER 22</h3> + +<table summary="OCTOBER 22"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Hors d'oeuvres assorted</td></tr> +<tr><td> </td><td colspan="2">Omelette with chipped beef</td><td> </td><td> </td> +<td>Smoked black Alaska cod in cream</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Lamb kidneys en pilaff</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Camembert cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Almond biscuits</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">California oysters on half shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Livonien</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Olives Salted pecans</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Alsatian fish</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast ribs of beef</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Canned asparagus, Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Rissolées potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Escarole salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lemon pie, special</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Potage Livonien.</b> 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.</p> + +<p><b>Smoked Alaska black cod in cream.</b> Remove the skin from two pounds of +smoked Alaska black cod. Cut in pieces two inches square, lay in a sauté 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.</p> + +<p><b>Alsatian fish.</b> 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.</p> + +<p><b>Lamb kidneys en pilaff.</b> Slice fine a half dozen lamb kidneys, and prepare +in the same manner as chicken livers en pilaff. (See <a href="#jan_8">January 8th</a>.)</p> + +<p><b>Almond biscuit.</b> 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.</p> + +<p><b>Lemon pie, special.</b> 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.</p> +<p><span class="pagenum"><a name="Page_313" id="Page_313">313</a></span></p> + +<h3 class="p6"><a name="oct_23" id="oct_23"></a>OCTOBER 23</h3> + +<table summary="OCTOBER 23"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Prunes Victor</td><td> </td><td> </td> +<td>Avocado, French dressing</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>War griddle cakes</td></tr> +<tr><td> </td><td colspan="2">Coffee and rolls</td><td> </td><td> </td> +<td>Tripe, Wm. H. Crane</td></tr> +<tr><td> </td><td colspan="2">Snails (bread)</td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Orange and grapefruit, St. Francis</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Stuffed chicken with California raisins</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Rice Californienne</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce and tomato salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Olympic club cheese</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>War griddle cakes.</b> 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.</p> + +<p><b>Orange and grapefruit, St. Francis.</b> Sliced oranges and grapefruit, in +equal parts. Sprinkle with powdered sugar, and moisten with Dubonnet. +Serve in double suprême glasses with a few fresh strawberries on top.</p> + +<p><b>Prunes Victor.</b> 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.</p> + +<p><b>Chicken stuffed with raisins.</b> 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.</p> + +<p><b>California raisins</b> may be used in many dishes, such as soup, fish, entrees, +roasts, bread, puddings, ice cream, etc.</p> + +<p><b>Rice Californienne.</b> 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.</p> + +<p><b>Tripe, Wm. H. Crane.</b> 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.</p> + +<p><b>Avocado, French dressing.</b> 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.</p> + +<p><b>French dressing.</b> Two teaspoonfuls of salt, one teaspoonful of mustard, +one-quarter teaspoonful of black pepper, one-half teaspoonful of paprika, the +<span class="pagenum"><a name="Page_314" id="Page_314">314</a></span> +juice of one lemon, and the same amount of vinegar. Put in a quart bottle, +fill with olive oil, and shake thoroughly.</p> + +<p><b>Salad dressing.</b> 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.</p> + +<p><b>Snails.</b> 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.</p> + +<p><b>Olympic club cheese.</b> 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.</p> +<p><span class="pagenum"><a name="Page_315" id="Page_315">315</a></span></p> + +<h3 class="p6"><a name="oct_24" id="oct_24"></a>OCTOBER 24</h3> + +<table summary="OCTOBER 24"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed rhubarb</td><td> </td><td> </td> +<td>Oysters Bellevue</td></tr> +<tr><td> </td><td colspan="2">Omelette with parsley</td><td> </td><td> </td> +<td>Cold Virginia ham</td></tr> +<tr><td> </td><td colspan="2">Spoon or mush bread</td><td> </td><td> </td> +<td>Corn pudding</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Loganberry ice cream</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lady fingers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Canapé P. P. I. E.</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Onion soup au gratin</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast turkey, cranberry sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sweet potato pudding</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Canapé P. P. I. E.</b> (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.</p> + +<p><b>Oysters Bellevue.</b> 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.</p> + +<p><b>Spoon or mush bread.</b> 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.</p> + +<p><b>Corn pudding.</b> 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.</p> + +<p><b>Sweet potato pudding.</b> 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.</p> + +<p><b>Loganberry ice cream.</b> 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.</p> +<p><span class="pagenum"><a name="Page_316" id="Page_316">316</a></span></p> + +<h3 class="p6"><a name="oct_25" id="oct_25"></a>OCTOBER 25</h3> + +<table summary="OCTOBER 25"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">DINNER</td></tr> +<tr><td> </td><td colspan="2">Baked prunes</td><td> </td><td> </td> +<td>Cold artichokes, St. Francis dressing</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs</td><td> </td><td> </td> +<td>Brook trout, Café de Paris</td></tr> +<tr><td> </td><td colspan="2">Corn bread (2)</td><td> </td><td> </td> +<td>Breast of chicken, James Woods</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>Salad Algérienne</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Frozen loganberry juice</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Macaroons</td></tr> +<tr><td colspan="2">LUNCHEON</td><td> </td><td> </td> +<td colspan="2"> </td></tr> +<tr><td> </td><td colspan="2">Anchovy salad</td><td> </td> +<td colspan="2">SUPPER</td></tr> +<tr><td> </td><td colspan="2">Lamb hash, J. A. Britton</td><td> </td><td> </td> +<td>Welsh rabbit, special</td></tr> +<tr><td> </td><td colspan="2">Cheese cake</td><td> </td><td> </td> +<td>Raisin bread</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Ale</td></tr> +</table> + +<p><b>Baked prunes.</b> 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.</p> + +<p><b>Corn bread (II).</b> 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.</p> + +<p><b>Graham bread.</b> Same as for corn bread, but use no white flour.</p> + +<p><b>Raisin bread.</b> 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.</p> + +<p><b>Lamb hash, J. A. Britton.</b> 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.</p> + +<p><b>St. Francis dressing.</b> 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.</p> + +<p><b>Brook trout, Café de Paris.</b> 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.</p> + +<p><b>Breast of chicken, James Woods.</b> 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.</p> + +<p><b>Salad Algérienne.</b> Sliced pineapple, oranges, grapefruit and bananas in +<span class="pagenum"><a name="Page_317" id="Page_317">317</a></span> +equal quantities. Serve in a bowl with lettuce leaves around the sides, and +mayonnaise dressing made with plenty of lemon juice.</p> + +<p><b>Frozen loganberry juice.</b> Mix one quart of loganberry juice, one quart of +water, one pound of sugar, and the juice of two lemons. Strain and freeze.</p> + +<p><b>Welsh rabbit.</b> 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.</p> + +<p><b>Cheese cake.</b> 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.</p> + +<h3 class="p6"><a name="oct_26" id="oct_26"></a>OCTOBER 26</h3> + +<table summary="OCTOBER 26"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> + +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">AFTERNOON TEA</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Brioche</td></tr> +<tr><td> </td><td colspan="2">Bacon and eggs</td><td> </td><td> </td> +<td>Coffee cake</td></tr> +<tr><td> </td><td colspan="2">Mixed bran biscuits</td><td> </td><td> </td> +<td>Tea, chocolate or coffee</td></tr> +<tr><td> </td><td colspan="2">Coffee</td> +<td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="2">LUNCHEON</td> +<td colspan="3"> </td><td>Purée of pea soup</td></tr> +<tr><td> </td><td colspan="2">Little Neck clams, mignonette</td><td> </td><td> </td> +<td>Ripe olives</td></tr> +<tr><td> </td><td colspan="2">Consommé in cups</td><td> </td><td> </td> +<td>Sand dabs, meunière</td></tr> +<tr><td> </td><td colspan="2">Cold Virginia ham</td><td> </td><td> </td> +<td>Saddle of lamb, jardinière</td></tr> +<tr><td> </td><td colspan="2">Lettuce salad</td><td> </td><td> </td> +<td>Hearts of palm, Victor</td></tr> +<tr><td> </td><td colspan="2">Pink pudding, Victor</td><td> </td><td> </td> +<td>Figs Roma</td></tr> +<tr><td> </td><td colspan="2">Demi tasse</td><td> </td><td> </td> +<td>Lady fingers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +</table> + +<p><b>Brioche.</b> 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.</p> + +<p><b>Coffee cake.</b> 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 +<span class="pagenum"><a name="Page_318" id="Page_318">318</a></span> +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.</p> + +<p><b>Pink pudding, Victor.</b> 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.</p> + +<p><b>Figs Roma.</b> 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.</p> + +<p><b>Four o'clock tea bran bread.</b> 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.</p> + +<p><b>Wheat bran gems.</b> 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.</p> + +<p><b>Bran bread.</b> 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.</p> + +<p><b>Bran biscuits.</b> 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.</p> + +<p><b>Hearts of palm, Victor.</b> 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 <a href="#apr_21">April 21</a>).</p> +<p><span class="pagenum"><a name="Page_319" id="Page_319">319</a></span></p> + +<h3 class="p6"><a name="oct_27" id="oct_27"></a>OCTOBER 27</h3> + +<table summary="OCTOBER 27"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal</td><td> </td><td> </td> +<td>Grapefruit with maraschino</td></tr> +<tr><td> </td><td colspan="2">Strawberries with cream</td><td> </td><td> </td> +<td>Consommé in cup</td></tr> +<tr><td> </td><td colspan="2">Lamb chops with bacon</td><td> </td><td> </td> +<td>Salted almonds</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Loin of pork, apple sauce</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Meringue glacée à la vanille</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Black coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Purée of peas, Varsovienne</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sand dabs, sauté meunière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast chicken</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Canned asparagus, sauce Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Escarole salad, French dressing</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Omelet with strawberries</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Oatmeal.</b> To one quart of water, boiling, add eight ounces of cracked +wheat. Boil for one-half hour. Salt.</p> + +<p><b>Consommé.</b> 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.</p> + +<p><b>Loin of pork.</b> 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.</p> + +<p><b>Purée of pea soup.</b> 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 sauté 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.</p> + +<p><b>Varsovienne.</b> Fried thin-sliced bacon.</p> + +<p><b>Aux croutons.</b> Bread cut in small dices and fried in butter.</p> + +<p><b>Sand dabs, meunière.</b> 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.</p> + +<p><b>Roast chicken, plain.</b> Prepare sauce as for loin of pork. Omit flour for +thickening. Serve with its own gravy.</p> + +<p><b>Hollandaise sauce.</b> Put the yolks of five eggs in saucepan. Place the +<span class="pagenum"><a name="Page_320" id="Page_320">320</a></span> +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.</p> + +<p><b>Salted almonds.</b> 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.</p> + +<p><b>Meringue shells.</b> 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.</p> + +<p><b>Vanilla ice cream.</b> 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.</p> + +<p><b>Plain omelet.</b> 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.</p> + +<p><b>Omelet with strawberries.</b> 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.</p> + +<p><b>Stewed strawberries.</b> 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.</p> + +<p><b>French dressing for salad.</b> 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.</p> + +<p><b>Coffee.</b> 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.</p> + +<p><b>Plain celery.</b> Stalks of celery well washed and split in four.</p> + +<p><b>Ripe olives.</b> California olives allowed to ripen on the trees, and specially +prepared in packing houses. Serve with cracked ice.</p> + +<p><b>Oysters on half shell.</b> Serve on cracked ice with half of lemon or lime.</p> +<p><span class="pagenum"><a name="Page_321" id="Page_321">321</a></span></p> + +<h3 class="p6"><a name="oct_28" id="oct_28"></a>OCTOBER 28</h3> + +<table summary="OCTOBER 28"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Cantaloupe</td><td> </td><td> </td> +<td>Canapé of caviar</td></tr> +<tr><td> </td><td colspan="2">Hominy with cream</td><td> </td><td> </td> +<td>Radishes</td></tr> +<tr><td> </td><td colspan="3">Scrambled eggs with smoked beef</td><td> </td> +<td>Hungarian goulash</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Potato croquettes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Assorted fruits</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Purée of tomato soup</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled codfish, egg sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast leg of lamb</td></tr> +<tr><td colspan="3"> </td><td colspan="3">String beans in butter</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes rissolées</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chicory salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lady fingers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Hominy.</b> To one quart of boiling water add eight ounces of hominy. +Cook twenty minutes. Salt to taste. Serve cream separate.</p> + +<p><b>Scrambled eggs plain.</b> 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.</p> + +<p><b>Scrambled eggs with smoked beef.</b> Slice the beef very thin. Boil in +water for a few minutes, add the eggs and serve on toast.</p> + +<p><b>Canapé of caviar.</b> 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.</p> + +<p><b>Hungarian goulash.</b> 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 purée 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.</p> + +<p><b>Beef goulash.</b> Same as the above except use beef, and the fat of pork, only.</p> + +<p><b>Potato croquettes.</b> 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.</p> + +<p><b>Purée of tomatoes.</b> 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.</p> + +<p><b>Purée of tomato soup.</b> Add some chicken broth or bouillon to the purée +of tomatoes. Serve bread crumbs fried in butter.</p> + +<p><b>Boiled codfish, or any white fish.</b> Put fish in cold water. Add cup of +<span class="pagenum"><a name="Page_322" id="Page_322">322</a></span> +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.</p> + +<p><b>Egg sauce.</b> Add some chopped boiled eggs to cream sauce. Sprinkle +with a little chopped parsley.</p> + +<p><b>Cream or Béchamel sauce.</b> 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.</p> + +<p><b>String beans.</b> Boil in salt water. Place in pan, add piece of butter and +salt and pepper.</p> + +<p><b>Escarole salad.</b> Serve with French dressing. This salad goes well with +piece of bread rubbed with garlic, and served in bowl.</p> + +<p><b>Chicory salad.</b> Serve with French dressing. Use crust of bread rubbed +with garlic if desired.</p> + +<h3 class="p6"><a name="oct_29" id="oct_29"></a>OCTOBER 29</h3> + +<table summary="OCTOBER 29"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Chicken broth in cups</td></tr> +<tr><td> </td><td colspan="2">Pettijohns in cream</td><td> </td><td> </td> +<td>Lamb hash</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Cheese balls</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2">Tea</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Little Neck clams on shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Giblet soup, English style</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Frog legs, sauté à sec</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast teal duck</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fried hominy and currant jelly</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled artichokes, Hollandaise sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Romaine salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Philadelphia ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Macaroons</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Pettijohns.</b> To one quart of boiling water add eight ounces of Pettijohns. +Cook ten minutes. Salt. Serve cream separate.</p> + +<p><b>Fried ham.</b> Thin slices of raw ham fried in butter. If fried too much +ham will get hard.</p> + +<p><b>Fried eggs.</b> Use strictly fresh eggs and fry in hot butter. Salt and pepper.</p> + +<p><b>Ham and eggs.</b> Put ham in frying pan and fry one side. Turn, and +crack eggs on top and fry.</p> + +<p><b>Chicken broth.</b> 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 à la King, etc.</p> + +<p><b>Boiled fowl.</b> See chicken broth above.</p> + +<p><b>Lamb hash.</b> 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 +<span class="pagenum"><a name="Page_323" id="Page_323">323</a></span> +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.</p> + +<p><b>Cheese balls.</b> 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.</p> + +<p><b>Lettuce salad.</b> Wash, dry in napkin, and serve with French dressing.</p> + +<p><b>Giblet soup à l'Anglaise.</b> (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.</p> + +<p><b>Frogs' legs sauté à sec.</b> Season the frogs' legs with salt and pepper and +dip in flour. Put a piece of butter in sauté 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 sauté pan, brown, and +pour over the legs, with chopped parsley, and garlic, if desired.</p> + +<p><b>Roast teal duck.</b> Season with pepper and salt and roast in very hot oven +for ten minutes. Rare, seven and one-half minutes.</p> + +<p><b>Fried hominy.</b> 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.</p> + +<p><b>Boiled artichokes.</b> Boil in salt water with a few slices of lemon. When +soft serve on napkins with parsley in branches. Sauce separate.</p> + +<p><b>Romaine salad.</b> Romaine should not be washed, or the leaves broken. +Wipe with a napkin if it is dusty and serve with French dressing.</p> + +<p><b>Philadelphia ice cream.</b> Dissolve one-half pound of sugar in one quart +of cream. Flavor to taste. Strain and freeze.</p> + +<p><b>Little Neck clams on shell.</b> Serve on cracked ice with half a lemon or +lime.</p> +<p><span class="pagenum"><a name="Page_324" id="Page_324">324</a></span></p> + +<h3 class="p6"><a name="oct_30" id="oct_30"></a>OCTOBER 30</h3> + +<table summary="OCTOBER 30"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced oranges</td><td> </td><td> </td> +<td>Canapé Hambourgeoise</td></tr> +<tr><td> </td><td colspan="2">Force and cream</td><td> </td><td> </td> +<td>Broiled honeycomb tripe, maître d'hôtel</td></tr> +<tr><td> </td><td colspan="2">Poached eggs on toast</td><td> </td><td> </td> +<td>Lyonnaise potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Field salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>German apple cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Purée of lentils</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of sole, au vin blanc</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lamb chops with bacon</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Asparagus tip salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Tartelette with pears</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Sliced oranges.</b> Peel and slice the oranges and put on compote dish. +Serve powdered sugar separate.</p> + +<p><b>Force and cream.</b> Serve raw with powdered sugar and cream separate.</p> + +<p><b>Poached eggs.</b> 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.</p> + +<p><b>Canapé Hambourgeoise.</b> 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.</p> + +<p><b>Boiled honeycomb tripe.</b> 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.</p> + +<p><b>Broiled honeycomb tripe.</b> Take boiled tripe, roll in olive oil, then in +fresh bread crumbs, and broil. Serve with lemon and parsley garnishing, +and maître d'hôtel sauce on top.</p> + +<p><b>Maître d'hôtel sauce.</b> One-quarter pound of fresh butter, juice of one +lemon, and chopped parsley. Mix well. This sauce is not to be used hot.</p> + +<p><b>Lyonnaise potatoes.</b> Slice an onion, fry in butter, and mix with sauté +potatoes.</p> + +<p><b>Field salad.</b> Wash and clean the salad well. Serve with French dressing +and chopped parsley.</p> + +<p><b>Purée of lentils (soup).</b> 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 sauté 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.</p> + +<p><b>Fillet of sole, au vin blanc.</b> 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.)</p> + +<p><b>Sauce au vin blanc (white wine sauce).</b> 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 +<span class="pagenum"><a name="Page_325" id="Page_325">325</a></span> +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.</p> + +<p><b>Lamb chops with bacon.</b> With each broiled lamb chop serve two slices +of broiled bacon. Garnish with watercress.</p> + +<p><b>Asparagus tip salad.</b> Canned asparagus tips garnished with lettuce +leaves. Serve with French dressing.</p> + +<p><b>German apple cake.</b> 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.</p> + +<p><b>Tartelette of pears.</b> 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.</p> + +<h3 class="p6"><a name="oct_31" id="oct_31"></a>OCTOBER 31</h3> + +<table summary="OCTOBER 31"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Bananas in cream</td><td> </td><td> </td> +<td>Cold poached egg with mayonnaise</td></tr> +<tr><td> </td><td colspan="2">Buckwheat cakes</td><td> </td><td> </td> +<td>Broiled finnan haddie</td></tr> +<tr><td> </td><td colspan="2">Fried country sausages</td><td> </td><td> </td> +<td>Rump steak, Bercy</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>Château potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Pickled beets</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Assorted fruits</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of cauliflower</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Butterfish, sauté meunière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Shoulder of veal, au jus</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Carrots, Vichy</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Duchesse potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Watercress salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roquefort cheese</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Toasted crackers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Bananas and cream.</b> Peel and slice the bananas. Serve cream and powdered +sugar separate.</p> + +<p><b>Buckwheat cakes.</b> 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.</p> + +<p><b>Mayonnaise sauce.</b> 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 +<span class="pagenum"><a name="Page_326" id="Page_326">326</a></span> +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.</p> + +<p><b>Cold poached eggs with mayonnaise.</b> Serve on the top of toast. Pour +mayonnaise over the egg, only. Garnish with lemon quarters and parsley.</p> + +<p><b>Finnan haddie in cream.</b> 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.</p> + +<p><b>Rump steak, Bercy.</b> Broil steak. Sauce Bercy as follows: Simmer +slightly in butter two chopped shallots. Add half cup of sauce maître d'hôtel, +and one parboiled marrow, cut in small pieces. Pour over steak and put in +oven for two minutes. Serve with chopped parsley.</p> + +<p><b>Château potatoes.</b> 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.</p> + +<p><b>Boiled beets.</b> Wash the beets well and boil with the skin on, in salt +water. When soft remove the skin with the fingers while still hot.</p> + +<p><b>Pickled beets.</b> 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.</p> + +<p><b>Cream of cauliflower soup.</b> 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.</p> + +<p><b>Butterfish, meunière.</b> See <a href="#oct_27">sand dabs, meunière</a>.</p> + +<p><b>Shoulder of veal, au jus.</b> 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.</p> +<p><span class="pagenum"><a name="Page_327" id="Page_327">327</a></span></p> + +<h3 class="p6"><a name="nov_1" id="nov_1"></a>NOVEMBER 1</h3> + +<table summary="NOVEMBER 1"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Fresh figs in cream</td><td> </td><td> </td> +<td>Smoked salmon</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Broiled sweetbreads</td></tr> +<tr><td> </td><td colspan="2">Milk toast</td><td> </td><td> </td> +<td>New peas</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Moka cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Tea</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Old fashioned pepper pot</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lake Tahoe trout, Sauce Génoise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hollandaise potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast mallard duck</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fried hominy</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Currant jelly</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Summer squash in butter</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Champagne wafers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Fresh figs in cream.</b> Peel and slice the figs, and cool on ice before serving. +Powdered sugar and cream separate.</p> + +<p><b>Milk toast.</b> Put in soup tureen the toast, in small pieces, and cover with +boiling milk.</p> + +<p><b>Smoked salmon.</b> Slice the salmon very thin, serve on lettuce leaves, with +quartered lemon and parsley in branches on the side.</p> + +<p><b>Broiled veal sweetbreads.</b> 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 maître d'hôtel sauce.</p> + +<p><b>New peas, plain.</b> 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.</p> + +<p><b>Lake trout, boiled.</b> 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.</p> + +<p><b>Sauce Génoise.</b> Take a raw salmon head, (a trout head will do), and cut +in small pieces. Put in sauté 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.</p> + +<p><b>Hollandaise potatoes.</b> Shape potatoes in the form of a small egg. Boil in +salt water, drain off and evaporate well. Serve on napkin.</p> + +<p><b>Roast mallard duck.</b> Roast about sixteen or eighteen minutes. See <a href="#oct_29">teal +duck</a>.</p> + +<p><b>Summer squash in butter.</b> Peel the squash and cut in quarters. Remove +the seeds, and boil in salt water for five minutes. Put in sauté pan with a +piece of butter and simmer slowly till soft. Salt and pepper, and sprinkle +chopped parsley on top.</p> +<p><span class="pagenum"><a name="Page_328" id="Page_328">328</a></span></p> + +<h3 class="p6"><a name="nov_2" id="nov_2"></a>NOVEMBER 2</h3> + +<table summary="NOVEMBER 2"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed rhubarb</td><td> </td><td> </td> +<td>Canapé of anchovies</td></tr> +<tr><td> </td><td colspan="2">Boiled salt mackerel</td><td> </td><td> </td> +<td>Omelette du Czar</td></tr> +<tr><td> </td><td colspan="2">Plain boiled potatoes</td><td> </td><td> </td> +<td>Spring lamb Irish stew</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Camembert cheese</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of celery soup</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Barracouda sauté, aux fines herbes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Larded tenderloin of beef</td></tr> +<tr><td colspan="3"> </td><td colspan="3">String beans</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Baked potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sliced tomatoes, French dressing</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Vanilla custard pie</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Boiled salt mackerel.</b> Soak the mackerel in water over night. Boil in +plenty of water and serve on napkin with lemon and parsley.</p> + +<p><b>Canapé of anchovies.</b> Lay split anchovies on thin buttered toast with +chopped eggs around the edges. Serve on napkin, with lemon and parsley +in branches.</p> + +<p><b>Omelette du Czar.</b> Pour horseradish sauce in cream, around the edge of a +plain omelet.</p> + +<p><b>Spring lamb Irish stew.</b> 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.</p> + +<p><b>Cream of Celery Soup.</b> Use celery instead of cauliflower, and prepare the +same as cream of cauliflower.</p> + +<p><b>Barracouda sauté, aux fines herbes.</b> 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.</p> + +<p><b>Larded Tenderloin of Beef.</b> 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.</p> + +<p><b>Sliced tomatoes, French dressing.</b> Peeled tomatoes garnished with leaves +of lettuce, and French dressing over same.</p> + +<p><b>Vanilla custard pie.</b> 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.</p> +<p><span class="pagenum"><a name="Page_329" id="Page_329">329</a></span></p> + +<h3 class="p6"><a name="nov_3" id="nov_3"></a>NOVEMBER 3</h3> + +<table summary="NOVEMBER 3"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange marmalade</td><td> </td><td> </td> +<td>Grapefruit</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Bouillon in cups</td></tr> +<tr><td> </td><td colspan="2">Tea biscuits</td><td> </td><td> </td> +<td>Boiled beef, horseradish sauce</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Vegetable garnishing for beef</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Apple pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Petite marmite</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Broiled lobster</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potted squab chicken, plain</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Waffle potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Peach compote</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled artichokes, Hollandaise sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pound cake</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Tea biscuits.</b> 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.</p> + +<p><b>Boiled beef with vegetables.</b> 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.</p> + +<p><b>Horseradish sauce in cream.</b> Cream sauce with fresh-grated horseradish +and salt and pepper.</p> + +<p><b>Horseradish sauce with bouillon.</b> Put two fresh-grated horseradish roots +in sauté 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.</p> + +<p><b>Cold horseradish sauce, English style.</b> 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.</p> + +<p><b>Bouillon.</b> Broth from boiled beef, strained.</p> +<p><span class="pagenum"><a name="Page_330" id="Page_330">330</a></span></p> + +<h3 class="p6"><a name="nov_4" id="nov_4"></a>NOVEMBER 4</h3> + +<table summary="NOVEMBER 4"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr><td> </td><td colspan="2">Casaba melon</td><td> </td><td> </td> +<td>Consommé in cup</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Pompano sauté, Tempis</td></tr> +<tr><td> </td><td colspan="2">Cold Lyon sausage</td><td> </td><td> </td> +<td>Broiled veal chops</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>St. Francis potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Brazilian salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Brie cheese Toasted crackers Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cherrystone oysters on half shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of artichokes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled rock cod, sauce fleurette</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sirloin steak, sauce Madère</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Broiled fresh mushrooms</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Delmonico potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery Victor</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Bavarois à la vanille</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Macaroons</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Lyon sausage.</b> An imported sausage. Slice thin and garnish with chopped +meat jelly and parsley in branches.</p> + +<p><b>Pompano sauté, meunière.</b> Prepare the same as sand dabs, meunière. +Sprinkle with chopped salted almonds over top.</p> + +<p><b>Broiled veal chops.</b> Salt and pepper the chops and dip in olive oil. Broil +over slow charcoal broiler. Serve with maître d'hôtel sauce and watercress.</p> + +<p><b>St. Francis potatoes.</b> Peel three cold baked potatoes, chop very fine, put in +sauté pan with one-half pint of cream, three ounces of butter, salt and pepper. +Simmer for five minutes.</p> + +<p><b>Brazilian salad.</b> 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.</p> + +<p><b>Oysters on half shell.</b> Serve on cracked ice with one-half lemon or lime.</p> + +<p><b>Boiled rock cod.</b> See <a href="#Page_321">codfish</a>.</p> + +<p><b>Sauce fleurette.</b> Cream sauce with chives, chervil and parsley, chopped +fine and well seasoned.</p> + +<p><b>Sirloin steak.</b> Salt and pepper the steak, dip in olive oil and broil. Serve +with maître d'hôtel sauce and chopped parsley.</p> + +<p><b>Sauce Madère.</b> 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.</p> + +<p><b>Broiled fresh mushrooms.</b> 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 maître d'hôtel sauce on top.</p> + +<p><b>Celery Victor. (Salad).</b> 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.</p> + +<p><b>Delmonico potatoes.</b> Put hashed in cream potatoes in a buttered shirred +egg dish, sprinkle with grated Parmesan cheese, and bake in oven until brown.</p> +<p><span class="pagenum"><a name="Page_331" id="Page_331">331</a></span></p> + +<h3 class="p6"><a name="nov_5" id="nov_5"></a>NOVEMBER 5</h3> + +<table summary="NOVEMBER 5"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Wine grapes</td><td> </td><td> </td> +<td>Buttermilk</td></tr> +<tr><td> </td><td colspan="2">Bacon and eggs</td><td> </td><td> </td> +<td>Waffles and honey</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Little neck clams on shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Lamballe</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled river salmon, sauce mousseline</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes nature</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast sirloin of beef, sauce Madère</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cauliflower au gratin</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes Laurette</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cole slaw</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chocolate ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Bacon and eggs.</b> See <a href="#oct_29">ham and eggs</a>.</p> + +<p><b>Fried bacon.</b> Thin slices of bacon fried slowly in pan in own fat. Should +be crisp.</p> + +<p><b>Waffles.</b> 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.</p> + +<p><b>Potage Lamballe.</b> One-half purée of peas and one-half consommé with +tapioca, mixed.</p> + +<p><b>Boiled salmon, mousseline.</b> Boil salmon in the same manner as trout.</p> + +<p><b>Sauce mousseline.</b> To one pint of Hollandaise add one cup of whipped +cream and stir in gently.</p> + +<p><b>Little neck clams.</b> Same as oysters on shell.</p> + +<p><b>Potatoes nature.</b> Plain boiled potatoes cut in the shape of a small egg.</p> + +<p><b>Roast sirloin of beef.</b> See <a href="#BEEF">tenderloin of beef</a>.</p> + +<p><b>Cauliflower au gratin.</b> 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.</p> + +<p><b>Potatoes Laurette.</b> 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.</p> + +<p><b>Cole slaw.</b> Slice the leaves of a white cabbage very fine. Put in salad +bowl and use dressing as desired. See <a href="#SALAD_DRESSING">salad dressings</a>.</p> + +<p><b>Chocolate ice cream.</b> 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.</p> +<p><span class="pagenum"><a name="Page_332" id="Page_332">332</a></span></p> + +<h3 class="p6"><a name="nov_6" id="nov_6"></a>NOVEMBER 6</h3> + +<table summary="NOVEMBER 6"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with ham</td><td> </td><td> </td> +<td>Canapé of sardines</td></tr> +<tr><td> </td><td colspan="2">Stewed fruits</td><td> </td><td> </td> +<td>Fried smelts, Tartar sauce</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Broiled lamb chops</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Stewed celery in cream</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Vanilla custard pie</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Tuna fish salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chicken broth in cups</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Queen olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast capon, au cresson</td></tr> +<tr><td colspan="3"> </td><td colspan="3">French peas</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Parisian potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce salad, egg dressing</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lady fingers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs with ham.</b> Boiled ham cut in small dices and one small +piece of butter. Put in vessel and add scrambled eggs. See <a href="#SCRAMBLED">plain scrambled +eggs</a>.</p> + +<p><b>Canapé of sardines.</b> 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.</p> + +<p><b>Fried smelts.</b> 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.</p> + +<p><b>Fried parsley.</b> 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.</p> + +<p><b>Tartar sauce.</b> 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.</p> + +<p><b>Stewed celery in cream.</b> 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.</p> + +<p><b>French fried potatoes.</b> 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.</p> + +<p><b>Tuna fish salad. (Thon mariné).</b> 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.</p> + +<p><b>Fancy ice cream.</b> 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.</p> +<p><span class="pagenum"><a name="Page_333" id="Page_333">333</a></span></p> + +<h3 class="p6"><a name="nov_7" id="nov_7"></a>NOVEMBER 7</h3> + +<table summary="NOVEMBER 7"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">DINNER</td></tr> +<tr><td> </td><td colspan="2">Strawberries in cream</td><td> </td><td> </td> +<td>California oysters on shell</td></tr> +<tr><td> </td><td colspan="2">Oatmeal</td><td> </td><td> </td> +<td>Consommé with sago</td></tr> +<tr><td> </td><td colspan="2">Shirred eggs</td><td> </td><td> </td> +<td> Écrevisses en buisson</td></tr> +<tr><td> </td><td colspan="2">Rolls Coffee</td><td> </td><td> </td> +<td>Leg of veal, au jus</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Browned mashed potatoes</td></tr> +<tr><td colspan="2">LUNCHEON</td><td> </td><td> </td><td> </td> +<td colspan="2">Peas and carrots in cream</td></tr> +<tr><td> </td><td colspan="2">Potato and leek soup</td><td> </td><td> </td> +<td>Hearts of lettuce, French dressing</td></tr> +<tr><td> </td><td colspan="3">Broiled halibut steak, maître d'hôtel</td><td> </td> +<td>Omelet with jelly</td></tr> +<tr><td> </td><td colspan="2">Homemade beef stew</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td colspan="2">Lemon water ice</td><td> </td><td> </td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Fruit cake</td><td> </td> +<td colspan="2">SUPPER</td></tr> +<tr><td> </td><td colspan="2">Demi tasse</td><td> </td><td> </td> +<td>Welsh rabbit</td></tr> +</table> + +<p><b>Shirred eggs, plain.</b> Put eggs on buttered shirred egg dish and cook +slowly. Salt and pepper.</p> + +<p><b>Potato and leek soup.</b> 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.</p> + +<p><b>Bouquet garni.</b> 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.</p> + +<p><b>Broiled halibut, maître d'hôtel.</b> Cut halibut in slices one inch thick. Salt +and pepper, dip in olive oil and broil. Serve with maître d'hôtel sauce, quartered +lemon and parsley.</p> + +<p><b>Homemade beef stew.</b> 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 purée of tomatoes and boil for five +minutes. Serve with a sprinkle of chopped parsley.</p> + +<p><b>Consommé with sago.</b> Bring one quart of consommé to a boil and then +let one-third of a pound of sago run slowly into it. Cook for ten minutes.</p> + +<p><b>Écrevisses en buisson.</b> 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 écrevisses, or crayfish, and boil for ten +minutes. Serve on napkin with parsley and lemon, or serve in its broth if desired. +For most écrevisses dishes the sauce is made "en buisson" first and then +prepared in fancy fashion following.</p> + +<p><b>Leg of veal, au jus.</b> Put leg of veal in pan and treat same as roast veal. +Baste often.</p> + +<p><b>Browned mashed potatoes.</b> Put in buttered egg dish some mashed potatoes. +Sprinkle with grated Parmesan cheese, place a little butter on top, and +bake in oven.</p> + +<p><b>Peas and carrots in cream.</b> 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.</p> + +<p><b>Omelet with jelly.</b> See <a href="#Page_320">omelet with strawberries</a>. Roll the omelet in pan, +put any kind of jelly in center, turn over on platter, and burn with hot iron.</p> +<p><span class="pagenum"><a name="Page_334" id="Page_334">334</a></span></p> + +<h3 class="p6"><a name="nov_8" id="nov_8"></a>NOVEMBER 8</h3> + +<table summary="NOVEMBER 8"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">AFTERNOON TEA</td></tr> +<tr><td> </td><td colspan="2">Bananas and cream</td><td> </td><td> </td> +<td>Preserved strawberries Dry toast</td></tr> +<tr><td> </td><td colspan="2">Force and cream</td><td> </td><td> </td> +<td>Chicken sandwiches</td></tr> +<tr><td> </td><td colspan="2">Crescent rolls Cocoa</td><td> </td><td> </td> +<td>Assorted cakes Oolong tea</td></tr> +<tr><td colspan="2">LUNCHEON</td><td> </td><td> </td> +<td colspan="2">DINNER</td></tr> +<tr><td> </td><td colspan="2">Cream of potato soup</td><td> </td><td> </td> +<td>Purée of tomatoes, with rice</td></tr> +<tr><td> </td><td colspan="2">Radishes</td><td> </td><td> </td> +<td>Lobster Newburg</td></tr> +<tr><td> </td><td colspan="3">Broiled tenderloin steak, Bordelaise sauce</td><td> </td> +<td>Roast chicken</td></tr> +<tr><td> </td><td colspan="2">Gendarme potatoes</td><td> </td><td> </td> +<td>Artichokes, Hollandaise</td></tr> +<tr><td> </td><td colspan="2">Asparagus tip salad</td><td> </td><td> </td> +<td>Waffle potatoes</td></tr> +<tr><td> </td><td colspan="2">Vanilla éclairs Demi tasse</td><td> </td><td> </td> +<td>Pistache ice cream</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Alsatian wafers Coffee</td></tr> +</table> + +<p><b>Force and cream.</b> Serve raw force on a compote dish, with cream and +powdered sugar separate.</p> + +<p><b>Cream of potato soup.</b> 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.</p> + +<p><b>Radishes.</b> 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.</p> + +<p><b>Broiled tenderloin steak.</b> Salt and pepper the steak and dip in olive oil +before broiling. Garnish with watercress and serve with maître d'hôtel sauce.</p> + +<p><b>Bordelaise sauce.</b> 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.</p> + +<p><b>Gendarme potatoes.</b> 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.</p> + +<p><b>Chicken sandwich.</b> 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.</p> + +<p><b>Purée of tomato soup, with rice.</b> Add one-half cup of boiled rice to each +portion of purée of tomato soup.</p> + +<p><b>Artichoke, Hollandaise.</b> See <a href="#Page_323">boiled artichokes</a>. Sauce Hollandaise served +separate.</p> + +<p><b>Lobster, Newburg.</b> Cut the meat from the tails of California lobsters, in +slices one-quarter inch thick. Put in sauté 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.</p> +<p><span class="pagenum"><a name="Page_335" id="Page_335">335</a></span></p> + +<h3 class="p6"><a name="nov_9" id="nov_9"></a>NOVEMBER 9</h3> + +<table summary="NOVEMBER 9"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">DINNER</td></tr> +<tr><td> </td><td colspan="2">Orange juice</td><td> </td><td> </td> +<td>Cream of chicken</td></tr> +<tr><td> </td><td colspan="2">Cream toast</td><td> </td><td> </td> +<td>Salted English walnuts</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Fillet of sole, Joinville</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Roast tame duckling, apple sauce</td></tr> +<tr><td colspan="2">LUNCHEON</td><td> </td><td> </td><td> </td> +<td colspan="2">Sweet potatoes, Southern style</td></tr> +<tr><td> </td><td colspan="2">Eggs au beurre noir</td><td> </td><td> </td> +<td>Cold asparagus, mustard sauce</td></tr> +<tr><td> </td><td colspan="2">Hamburg steak</td><td> </td><td> </td> +<td>Strawberry ice cream</td></tr> +<tr><td> </td><td colspan="2">Lorraine potatoes</td><td> </td><td> </td> +<td>Cakes</td></tr> +<tr><td> </td><td colspan="3">Cole slaw, Thousand Island dressing</td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td colspan="2">Limburger cheese</td><td> </td><td> </td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Rye bread and pumpernickle</td><td> </td> +<td colspan="2">SUPPER</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Chicken salad</td></tr> +</table> + +<p><b>Orange juice.</b> Strain the juice of peeled oranges through a napkin, and +serve in glass surrounded with fine ice.</p> + +<p><b>Eggs au beurre noir.</b> 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.</p> + +<p><b>Hamburg steak.</b> 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.</p> + +<p><b>Lorraine potatoes.</b> 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.</p> + +<p><b>Thousand Island dressing, for salads.</b> 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.</p> + +<p><b>Cream of chicken.</b> 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.</p> + +<p><b>Roast tame duckling.</b> See <a href="#Page_319">roast chicken</a>. Also see <a href="#Page_339">stuffings</a>.</p> +<p><span class="pagenum"><a name="Page_336" id="Page_336">336</a></span></p> + +<h3 class="p6"><a name="nov_10" id="nov_10"></a>NOVEMBER 10</h3> + +<table summary="NOVEMBER 10"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Shredded wheat biscuit</td><td> </td><td> </td> +<td>Holland herring</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Boiled potatoes</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Waffles and honey</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lynn Haven oysters on half shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Philadelphia pepper pot</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast canvas-back duck</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hulled corn</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Currant jelly</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cauliflower au gratin</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery mayonnaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Neapolitan ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Shredded wheat biscuits.</b> Put the biscuit in a deep dish. A little boiling +water poured over it will enable you to economize on cream.</p> + +<p><b>Philadelphia pepper pot.</b> 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.</p> + +<p><b>Flour dumplings.</b> 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.</p> + +<p><b>Brown butter sauce.</b> 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.</p> + +<p><b>Hulled corn.</b> May be obtained in cans. Follow directions on same. To +hull corn is quite a complicated process, requiring the use of lye, etc.</p> + +<p><b>Canvas-back duck.</b> Same directions as for teal duck. Roast for about +eighteen minutes.</p> + +<p><b>Celery mayonnaise.</b> 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.</p> + +<p><b>Pound cake.</b> 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.</p> + +<p><b>Fruit cake.</b> To the pound cake batter add one-half pound of chopped +mixed glacé fruits, and one-half pound of raisins.</p> +<p><span class="pagenum"><a name="Page_337" id="Page_337">337</a></span></p> + +<h3 class="p6"><a name="nov_11" id="nov_11"></a>NOVEMBER 11</h3> + +<table summary="NOVEMBER 11"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">AFTERNOON TEA</td></tr> +<tr><td> </td><td colspan="2">Pearl grits and cream</td><td> </td><td> </td> +<td>Chicken à la King</td></tr> +<tr><td> </td><td colspan="2">Fried eggs</td><td> </td><td> </td> +<td>Bread and butter sandwiches</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Raspberry water ice</td></tr> +<tr><td> </td><td colspan="2">Chocolate</td><td> </td><td> </td> +<td>Champagne wafers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Almond cake</td></tr> +<tr><td colspan="2">LUNCHEON</td><td> </td><td> </td><td> </td> +<td>Tea</td></tr> +<tr><td> </td><td colspan="2">Cold assorted meats</td><td> </td><td> </td> +<td>Chocolate</td></tr> +<tr><td> </td><td colspan="2">Potato salad</td><td> </td><td> </td> +<td>Whipped cream</td></tr> +<tr><td> </td><td colspan="2">Iced tea</td><td> </td><td> </td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé with tapioca</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled salmon, mousseline sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast goose, apple sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">St. Francis potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery Victor</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Baked Alaska</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Pearl grits with cream.</b> See <a href="#Page_321">hominy in cream</a>.</p> + +<p><b>Potato salad.</b> 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.</p> + +<p><b>Chicken à la King.</b> 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.</p> + +<p><b>Raspberry water ice.</b> 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.</p> + +<p><b>Consommé with tapioca.</b> To one quart of boiling consommé add slowly +one cup of tapioca, and boil for eight minutes.</p> + +<p><b>Bread and butter sandwiches.</b> 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.</p> +<p><span class="pagenum"><a name="Page_338" id="Page_338">338</a></span></p> + +<h3 class="p6"><a name="nov_12" id="nov_12"></a>NOVEMBER 12</h3> +<table summary="NOVEMBER 9"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">DINNER</td></tr> +<tr><td> </td><td colspan="2">Honey in comb</td><td> </td><td> </td> +<td>Oyster soup, family style</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Salted English walnuts</td></tr> +<tr><td> </td><td colspan="2">Postum cereal</td><td> </td><td> </td> +<td>Fried chicked, country style</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Au gratin potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cauliflower, Polonaise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Escarole and chicory salad</td></tr> +<tr><td colspan="2">LUNCHEON</td><td> </td><td> </td><td> </td> +<td colspan="2">Chocolate profiterole</td></tr> +<tr><td> </td><td colspan="2">Cold goose and Virginia ham</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td colspan="2">Port de Salut cheese</td><td> </td><td> </td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Crackers</td><td> </td> +<td colspan="2">SUPPER</td></tr> +<tr><td> </td><td colspan="3">Coffee</td><td> </td> +<td>Canapé regalia</td></tr> +</table> + + +<p><b>Postum cereal.</b> A prepared breakfast food obtainable from all grocers. +Follow directions on package.</p> + +<p><b>Oyster soup, family style.</b> 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.</p> + +<p><b>Au gratin potatoes.</b> 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.</p> + +<p><b>Cauliflower, Polonaise.</b> 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.</p> + +<p><b>Fried chicken, country style.</b> 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.</p> + +<p><b>Canapé Regalia.</b> 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.</p> +<p><span class="pagenum"><a name="Page_339" id="Page_339">339</a></span></p> + +<h3 class="p6"><a name="nov_13" id="nov_13"></a>NOVEMBER 13</h3> + +<table summary="NOVEMBER 13"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Bananas and cream</td><td> </td><td> </td> +<td>Pickled oysters</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with chives</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Broiled bluefish, maître d'hôtel</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Tripe, Lyonnaise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Hearts of lettuce, egg dressing</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Chocolate éclairs</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Cambridge</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled sheepshead, Hollandaise sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes nature</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chicken, Diva</td></tr> +<tr><td colspan="3"> </td><td colspan="3">French peas</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Endive salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Strawberries with cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Corn bread, Maryland</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Pickled oysters.</b> 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.</p> + +<p><b>Broiled bluefish.</b> Split the bluefish, remove the bones, season with salt +and pepper, dip in oil and broil. Serve maître d'hôtel sauce on top, and +quartered lemons and parsley.</p> + +<p><b>Boiled sheepshead, Hollandaise sauce.</b> Same as boiled salmon, Hollandaise.</p> + +<p><b>Maryland corn bread.</b> 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.</p> + +<p><b>Chicken, Diva.</b> 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 suprême sauce with the stock, pour over the chicken, and sprinkle +with chopped Virginia ham. Carve at table.</p> + +<p><b>Rice stuffing.</b> 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.</p> + +<p><b>Suprême sauce.</b> 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 entrée dishes.</p> + +<p><b>Potage Cambridge (soup).</b> Melt three ounces of butter in vessel, add +<span class="pagenum"><a name="Page_340" id="Page_340">340</a></span> +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 purée 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 sauté in butter. +A pony of dry sherry wine may be added if desired.</p> + +<p><b>Strawberry ice cream.</b> 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.</p> +<p><span class="pagenum"><a name="Page_341" id="Page_341">341</a></span></p> + +<h3 class="p6"><a name="nov_14" id="nov_14"></a>NOVEMBER 14</h3> + +<table summary="NOVEMBER 14"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit with vanilla sugar</td><td> </td><td> </td> +<td>Green onions</td></tr> +<tr><td> </td><td colspan="2">Finnan haddie in cream</td><td> </td><td> </td> +<td>Radishes</td></tr> +<tr><td> </td><td colspan="2">Puff paste crescents</td><td> </td><td> </td> +<td>Eggs ministerielle</td></tr> +<tr><td> </td><td colspan="2">Oolong tea</td><td> </td><td> </td> +<td>Vermicelli aux croutons</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cold asparagus, mustard sauce</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Cup custard</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Clam chowder, Manhattan style</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Queen olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of sole, Marguery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Omelet with spinach</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Broiled fresh mushrooms</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Puff paste crescents.</b> 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.</p> + +<p><b>Stock for soup.</b> 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.</p> + +<p><b>Puff paste (feuilletage).</b> 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.</p> + +<p><b>Brown gravy.</b> 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 Madère, etc.</p> +<p><span class="pagenum"><a name="Page_342" id="Page_342">342</a></span></p> + +<h3 class="p6"><a name="nov_15" id="nov_15"></a>NOVEMBER 15</h3> + +<table summary="NOVEMBER 15"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed rhubarb</td><td> </td><td> </td> +<td>Shrimp salad</td></tr> +<tr><td> </td><td colspan="2">Grape-nuts with cream</td><td> </td><td> </td> +<td>Lamb chops</td></tr> +<tr><td> </td><td colspan="2">Yarmouth bloaters</td><td> </td><td> </td> +<td>Julienne potatoes</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>French string beans</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Chocolate macaroons</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Seapuit oysters on half shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Onion soup au gratin</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted pistachio nuts</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Whitefish, maître d'hôtel</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sweetbreads braisé, au jus</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Purée St. Germain</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Olivette potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast leg of lamb, mint sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Romaine salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pineapple punch</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lady fingers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Stewed rhubarb.</b> 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.</p> + +<p><b>Grape-nuts with cream.</b> Serve as prepared in package. Cream and powdered +sugar separate.</p> + +<p><b>Yarmouth bloater.</b> Imported in cans. Put on broiler and heat through. +Serve with maître d'hôtel sauce, quartered lemons and parsley.</p> + +<p><b>Shrimp salad.</b> 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.</p> + +<p><b>Julienne potatoes.</b> 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.</p> + +<p><b>Onion soup, au gratin.</b> Simmer three very finely sliced onions in butter +until brown. Add one cup of bouillon or consommé, 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.</p> + +<p><b>Whitefish, maître d'hôtel.</b> Split the fish and remove the bones. Salt, +pepper, dip in oil and broil. Serve with maître d'hôtel sauce, quartered lemons +and parsley.</p> + +<p><b>Purée St. Germain (vegetable).</b> 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 purée should be firm, like +mashed potatoes.</p> +<p><span class="pagenum"><a name="Page_343" id="Page_343">343</a></span></p> + +<h3 class="p6"><a name="nov_16" id="nov_16"></a>NOVEMBER 16</h3> + +<table summary="NOVEMBER 16"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Hors d'oeuvres variés</td></tr> +<tr><td> </td><td colspan="2">Malta Vita with cream</td><td> </td><td> </td> +<td>Fried fillet of sole, rémoulade sauce</td></tr> +<tr><td> </td><td colspan="2">Poached eggs on toast</td><td> </td><td> </td> +<td>Broiled quail on toast</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Chiffonnade salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Soufflée potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Savarin au fine champagne</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cotuit oysters on half shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Petite marmite Salted almonds</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Terrapin, Maryland style</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast ribs of beef</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Stewed tomatoes Mashed potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cold artichokes, mustard sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">English breakfast tea ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Stewed prunes.</b> 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.</p> + +<p><b>Malta Vita.</b> Serve with powdered sugar, and cream, separate.</p> + +<p><b>Hors d'oeuvres variés.</b> (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, pâté 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.</p> + +<p><b>Caviar.</b> 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.</p> + +<p><b>Pâté de foie gras.</b> (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 pâté de foie gras stand in ice box a few +hours before opening and serving.</p> + +<p><b>Lyon sausage.</b> A kind of imported beef sausage. Slice thin.</p> + +<p><b>Stuffed eggs.</b> 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 purée, such as purée 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.</p> + +<p><b>Sardines.</b> Serve cold with quartered lemons, on lettuce leaves.</p> + +<p><b>Sliced tomatoes.</b> 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.</p> +<p><span class="pagenum"><a name="Page_344" id="Page_344">344</a></span></p> + +<h3 class="p6"><a name="nov_17" id="nov_17"></a>NOVEMBER 17</h3> + +<table summary="NOVEMBER 17"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples</td><td> </td><td> </td> +<td>Grapefruit with cherries</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Steak and kidney pie</td></tr> +<tr><td> </td><td colspan="2">Toast</td><td> </td><td> </td> +<td>Cream cheese</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Maryland beaten biscuits</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Madriléne</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sand dabs, meuniére</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Butterball duck with currant jelly</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fried hominy</td></tr> +<tr><td colspan="3"> </td><td colspan="3">French endive salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Asparagus, Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Grapefruit with cherries.</b> Cut the grapefruit in two pieces. Split some +maraschino cherries and decorate. Pour a little maraschino on top.</p> + +<p><b>Steak and kidney pie.</b> 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.</p> + +<p><b>Butterball duck.</b> Roast in hot oven for about twelve minutes.</p> + +<p><b>Assorted cakes.</b> Any kind of small cakes. Serve on a compotier, on doily. +The more varied the assortment the better.</p> + +<p><b>Maryland beaten biscuits.</b> 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.</p> + +<p><b>Macaroons.</b> 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.</p> + +<p><b>Lady fingers.</b> 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.</p> +<p><span class="pagenum"><a name="Page_345" id="Page_345">345</a></span></p> + +<h3 class="p6"><a name="nov_18" id="nov_18"></a>NOVEMBER 18</h3> + +<table summary="NOVEMBER 18"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Guava jelly</td><td> </td><td> </td> +<td>Mariniert herring</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Plain boiled potatoes</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Calf's liver, sauce piquante</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Fried egg plant</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Oregon cream cheese and crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Purée of game, hunter style</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted English walnuts</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast capon</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Compote of pears</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Stewed celery, au Madère</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Paille potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Bavarois à la vanille</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fancy macaroons</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Mariniert herring.</b> 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.</p> + +<p><b>Calf's liver, sauté.</b> 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.</p> + +<p><b>Sauce piquante.</b> 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.</p> + +<p><b>Fried egg plant.</b> 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.</p> + +<p><b>Purée of game soup.</b> 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.</p> + +<p><b>Purée of game, St. Hubert.</b> Add to above soup some square cut pieces +of roasted game, before serving.</p> + +<p><b>Stewed celery, au Madère.</b> Wash well and cut the celery stalks in pieces +<span class="pagenum"><a name="Page_346" id="Page_346">346</a></span> +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.</p> + +<p><b>Paille potatoes (straw).</b> 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.</p> + +<p><b>Fancy macaroons.</b> 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 glacé cherry on top and let stand over night +in a dry place. Bake in oven for ten minutes.</p> +<p><span class="pagenum"><a name="Page_347" id="Page_347">347</a></span></p> + +<h3 class="p6"><a name="nov_19" id="nov_19"></a>NOVEMBER 19</h3> + +<table summary="NOVEMBER 19"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed apples</td><td> </td><td> </td> +<td>Canapé Riga</td></tr> +<tr><td> </td><td colspan="2">Pettijohns with cream</td><td> </td><td> </td> +<td>Planked smelts, en bordure</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Sirloin steak, sauce Colbert</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Haricots panachés</td></tr> +<tr><td> </td><td colspan="2">Oolong tea</td><td> </td><td> </td> +<td>Lettuce and tomato salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Pistache éclairs</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage santé</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted pecans</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Crab meat, au beurre noisette</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast tame duckling, apple sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Corn fritters and potato croquettes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Waldorf salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Canapé Riga.</b> One-half tuna fish (thon mariné) and one-half caviar +mixed. Spread on thin toast, buttered. Decorate around the edges with +chopped eggs, quartered lemon and parsley in branches.</p> + +<p><b>Planked smelts, en bordure.</b> 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 maître d'hôtel butter on top, and garnish with quartered lemons and +parsley.</p> + +<p><b>Sauce Colbert.</b> 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.</p> + +<p><b>Potage santé (soup).</b> 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 consommé, 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.</p> + +<p><b>Boiled crabs.</b> 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.</p> + +<p><b>Crab meat, au beurre noisette.</b> 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.</p> + +<p><b>Waldorf salad.</b> 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.</p> +<p><span class="pagenum"><a name="Page_348" id="Page_348">348</a></span></p> + +<h3 class="p6"><a name="nov_20" id="nov_20"></a>NOVEMBER 20</h3> + +<table summary="NOVEMBER 20"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Honey in comb</td><td> </td><td> </td> +<td>Eggs Marigny</td></tr> +<tr><td> </td><td colspan="2">Waffles</td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2">Kippered herring</td><td> </td><td> </td> +<td>Iced tea</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Rolls and coffee</td><td> </td><td> </td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Cialdini</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Radishes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of bass, 1905</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Larded sirloin of beef, Richelieu</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salade Doucette</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Meringue glacée, Chantilly</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Marigny.</b> 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.</p> + +<p><b>Consommé Cialdini.</b> 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 consommé 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.</p> + +<p><b>Larded sirloin of beef.</b> Remove the skin and fat of the sirloin, half way +near the thick part. Lard same and roast in the usual manner.</p> + +<p><b>Richelieu.</b> A garnish for beef and other meats. Is prepared in various +styles. Here are four good ones.</p> + +<p>Stuffed tomatoes with rice Créole, stuffed fresh mushrooms à la D'Uxelles, +braised lettuce and potatoes château.</p> + +<p>Tomatoes, whole and baked, string beans, mushrooms and potatoes +château.</p> + +<p>Bouquet of all kinds of vegetables, fillets of anchovies, mushrooms and +green olives.</p> + +<p>Buttons of artichokes stuffed, stuffed tomato, mushrooms, lettuce braisé +and potatoes château.</p> + +<p><b>Fillet of bass, 1905.</b> 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 sauté in butter, on top +of the fish. Put a soupspoonful of maître d'hôtel 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.</p> + +<p><b>Salade Doucette.</b> Field salad.</p> + +<p><b>Meringue glacée, Chantilly.</b> Same as meringue glacée à la vanille. But +decorate with whipped cream, passed through a pastry bag with a star tube.</p> +<p><span class="pagenum"><a name="Page_349" id="Page_349">349</a></span></p> + +<h3 class="p6"><a name="nov_21" id="nov_21"></a>NOVEMBER 21</h3> + +<table summary="NOVEMBER 21"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Bar le Duc jelly</td><td> </td><td> </td> +<td>Stuffed eggs</td></tr> +<tr><td> </td><td colspan="2">Horlick's malted milk</td><td> </td><td> </td> +<td>Broiled salmon steak, anchovy butter</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Olivette potatoes</td></tr> +<tr><td> </td><td colspan="2">Maryland beaten biscuits</td><td> </td><td> </td> +<td>Breaded lamb chops, Milanaise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Pickled beets</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>German apple cake Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Seapuit oysters on shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé royal</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Skatefish au beurre noir Potatoes nature</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast top sirloin of beef, forestière Yorkshire pudding</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fancy ice cream Assorted cakes Coffee</td></tr></table> + +<p><b>Stuffed eggs with crab meat.</b> 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.</p> + +<p><b>Broiled salmon steak.</b> Cut a slice of salmon about one inch thick, salt, +pepper, dip in oil and broil. Serve on platter with maître d'hôtel sauce, and +garnish with quartered lemons and parsley in branches. Or serve with anchovy +butter or other sauce, either on top or separate.</p> + +<p><b>Anchovy butter.</b> Fresh butter mixed with anchovy paste and the juice +of a lemon.</p> + +<p><b>Breaded lamb chops.</b> Salt and pepper the chops, roll in flour, then in +beaten eggs, then in bread crumbs, and fry in butter.</p> + +<p><b>Spaghetti Milanaise.</b> 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.</p> + +<p><b>Consommé Royal.</b> Beat four eggs and season well. Add one pint of +warm (not hot), consommé, 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 consommé, with royal custard +as a garnish.</p> + +<p><b>Skatefish au beurre noir.</b> 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.</p> + +<p><b>Roast top sirloin of beef.</b> Same as roast sirloin of beef.</p> + +<p><b>Forestière, for sauce.</b> Sliced fresh mushrooms, simmered in butter. Add +brown gravy and boil for ten minutes. Before serving stir in a little sherry +wine.</p> + +<p><b>Yorkshire pudding.</b> 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.</p> +<p><span class="pagenum"><a name="Page_350" id="Page_350">350</a></span></p> + +<h3 class="p6"><a name="nov_22" id="nov_22"></a>NOVEMBER 22</h3> + +<table summary="NOVEMBER 22"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit</td><td> </td><td> </td> +<td>Scrambled eggs, Morocquaine</td></tr> +<tr><td> </td><td colspan="2">Germea with cream</td><td> </td><td> </td> +<td>Lamb trotters, poulette</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Potatoes St. Francis</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>Moka éclairs</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Tea</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Bisque of clams</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Frogs' legs, sauté à sec</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Tournedos Massenet</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Jets de houblons</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Endives au cerfeuil</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Mince pie</td></tr> +<tr><td colspan="3"> </td><td colspan="3">American cheese</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Germea and cream.</b> Powdered sugar and cream separate.</p> + +<p><b>Scrambled eggs, Morocquaine.</b> Cut cèpes in small squares, fry in butter +and place in middle of scrambled eggs. Tomato sauce around the edge.</p> + +<p><b>Lamb trotters, poulette.</b> 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.</p> + +<p><b>Sauce poulette.</b> 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.</p> + +<p><b>Bisque of clams.</b> 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.</p> + +<p><b>Tournedos Massenet.</b> Small tenderloin steaks sauté in butter, and seasoned +with salt and pepper. Garnish in bouquets with hearts of artichokes +cut in four, sliced cèpes, small squares of tomatoes sauté in butter, French +fried onions, and Olivette potatoes. Serve with sauce Madère.</p> + +<p><b>Jets de houblons.</b> (Hop sprouts). Can be obtained in cans. Warm in +their own juice, drain, serve in vegetable dish, and cover with Hollandaise +sauce.</p> + +<p><b>Mince meat.</b> 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.</p> + +<p><b>Mince pie.</b> 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.</p> +<p><span class="pagenum"><a name="Page_351" id="Page_351">351</a></span></p> + +<h3 class="p6"><a name="nov_23" id="nov_23"></a>NOVEMBER 23</h3> + +<table summary="NOVEMBER 23"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples</td><td> </td><td> </td> +<td> Écrevisse salad, gourmet</td></tr> +<tr><td> </td><td colspan="2">Baked beans, Boston style</td><td> </td><td> </td> +<td>Eggs, Henri IV</td></tr> +<tr><td> </td><td colspan="2">Boston brown bread</td><td> </td><td> </td> +<td>Broiled squab chicken</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Soufflé potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Apricot compote</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French pastry Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lynn Haven oysters on shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chicken okra soup</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted Jordan almonds</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of halibut, Mornay</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast ribs of beef</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Stuffed tomatoes, Noyer</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sweet potatoes, Southern style</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Wine jelly</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Caroline cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Stuffed tomatoes, Noyer.</b> 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.</p> + +<p><b>Baked apples.</b> 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.</p> + +<p><b>Baked beans, Boston style.</b> 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.</p> + +<p><b>Écrevisse salad, gourmet.</b> 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 écrevisses. 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.</p> + +<p><b>Eggs Henri IV.</b> Breaded poached eggs fried in swimming lard. Place +on a piece of toast spread with purée de foie gras, and cover with sauce +Périgordine.</p> + +<p><b>Sauce Périgordine.</b> To one cup of brown gravy add one spoonful of +chopped truffles reduced in sherry wine. Season with salt and Cayenne +pepper.</p> + +<p><b>Broiled squab chicken.</b> Split a squab from the back, salt, pepper, moisten +with a little olive oil and broil. Serve on toast, with maître d'hôtel sauce, +quartered lemons and watercress.</p> +<p><span class="pagenum"><a name="Page_352" id="Page_352">352</a></span></p> + +<h3 class="p6"><a name="nov_24" id="nov_24"></a>NOVEMBER 24</h3> + +<table summary="NOVEMBER 24"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Florida grapefruit</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Eggs Bercy</td><td> </td><td> </td> +<td>Fried smelts, Tartar sauce</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Broiled pig's feet, special</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Fried apples</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>French pastry Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Seapuit oysters</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Lamballe</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled beef garnished with vegetables</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Horseradish à l'Anglaise Pickles</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Asparagus, Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Eggs Bercy.</b> 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.</p> + +<p><b>Broiled pig's feet, special.</b> 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.</p> + +<p><b>Sauce special.</b> Two-thirds tomato ketchup, one-third tomato sauce, a +little paprika, a little Worcestershire sauce. Bring to a boil and serve.</p> + +<p><b>Boiled pig's feet.</b> 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.</p> + +<p><b>Fried apples.</b> 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.</p> + +<p><b>Icing or frosting</b>, for glacé cakes, éclairs, 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.</p> + +<p><b>Cream puffs.</b> 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.</p> + +<p><b>Chocolate éclairs.</b> 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.</p> + +<p><b>Pastry cream.</b> 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, éclairs, etc.</p> +<p><span class="pagenum"><a name="Page_353" id="Page_353">353</a></span></p> + +<h3 class="p6"><a name="nov_25" id="nov_25"></a>NOVEMBER 25</h3> + +<table summary="NOVEMBER 25"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">DINNER</td></tr> +<tr><td> </td><td colspan="2">Preserved figs</td><td> </td><td> </td> +<td>California oysters on half shell</td></tr> +<tr><td> </td><td colspan="2">Wheat cakes</td><td> </td><td> </td> +<td>Purée of lentils</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Stuffed roasted chicken</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>String beans</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Duchesse potatoes</td></tr> +<tr><td colspan="2">LUNCHEON</td><td> </td><td> </td><td> </td> +<td colspan="2">Cold French asparagus, French dressing</td></tr> +<tr><td> </td><td colspan="2">Anchovy salad</td><td> </td><td> </td> +<td>Almond cake</td></tr> +<tr><td> </td><td colspan="2">Poached eggs, sans gêne</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td colspan="2">Navarin of lamb, printanier</td><td> </td><td> </td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Baba au rhum</td><td> </td> +<td colspan="2">SUPPER</td></tr> +<tr><td> </td><td colspan="2">Demi tasse</td><td> </td><td> </td> +<td>Salade Olga</td></tr> +</table> + +<p><b>Wheat cakes.</b> 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.</p> + +<p><b>Breakfast rolls.</b> 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.</p> + +<p><b>Anchovy salad.</b> 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.</p> + +<p><b>Poached eggs, sans gêne.</b> Place a hot poached egg on a heart of artichoke, +cover with a slice of parboiled beef marrow. Serve with sauce Bordelaise.</p> + +<p><b>Navarin of lamb, printanier.</b> (Lamb stew). Take three pounds of shoulder, +or breast of lamb, and cut in pieces two inches square. Salt, pepper, and put +in sauté 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 purée 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.</p> + +<p><b>Duchesse potatoes.</b> 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.</p> + +<p><b>Salade Olga.</b> 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.</p> +<p><span class="pagenum"><a name="Page_354" id="Page_354">354</a></span></p> + +<h3 class="p6"><a name="nov_26" id="nov_26"></a>NOVEMBER 26</h3> + +<table summary="NOVEMBER 26"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Stuffed eggs, Nantua</td></tr> +<tr><td> </td><td colspan="3">Boiled salt mackerel, melted butter</td><td> </td> +<td>Mutton chop, grilled</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Saratoga chip potatoes</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Chiffonnade salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Camembert cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of asparagus</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Whitebait on Graham bread</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Rheinbraten</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Romaine salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cup custard</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lady fingers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Stuffed eggs, Nantua.</b> 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.</p> + +<p><b>Mutton chops, grilled.</b> Salt and pepper the chops, roll in oil and broil. +Garnish with watercress.</p> + +<p><b>Saratoga chip potatoes.</b> 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.</p> + +<p><b>Chiffonnade salad.</b> 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.</p> + +<p><b>Cream of asparagus.</b> Prepare same as cream of cauliflower. Use either +canned or fresh asparagus.</p> + +<p><b>Whitebait on Graham bread.</b> 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.</p> + +<p><b>Rheinbraten.</b> 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.</p> + +<p><b>Paprika sauce.</b> 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.</p> + +<p><b>Paprika potatoes.</b> Slice fresh-boiled potatoes and put in sauce pan. Cover +with paprika sauce, salt, and boil for a few minutes.</p> +<p><span class="pagenum"><a name="Page_355" id="Page_355">355</a></span></p> + +<h3 class="p6"><a name="nov_27" id="nov_27"></a>NOVEMBER 27</h3> + +<table summary="NOVEMBER 27"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Assorted fruits</td><td> </td><td> </td> +<td>Cold assorted meats</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Potato salad</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Clear green turtle, au Xérès</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Toke Point oysters, mignonette</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted almonds Celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Radishes Ripe olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Planked striped bass</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sweetbread patties, cream sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast stuffed turkey, with chestnuts</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cranberry sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sweet potatoes, Southern style</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Succotash</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hearts of lettuce, egg dressing</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Plum pudding, hard and brandy sauces</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Mince pie</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roquefort cheese and crackers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted fruits</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Mignonnette sauce.</b> 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.</p> + +<p><b>Planked striped bass.</b> 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 +maître d'hôtel sauce on top, garnish with quartered lemons and parsley in +branches.</p> + +<p><b>Turkey stuffed with chestnuts.</b> 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.</p> + +<p><b>Dressing for chicken, turkey, suckling pig, etc.</b> 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.</p> + +<p><b>Chestnut dressing.</b> 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.</p> + +<p><b>Apple dressing.</b> 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.</p> +<p><span class="pagenum"><a name="Page_356" id="Page_356">356</a></span></p> + +<h3 class="p6"><a name="nov_28" id="nov_28"></a>NOVEMBER 28</h3> + +<table summary="NOVEMBER 28"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">DINNER</td></tr> +<tr><td> </td><td colspan="2">Hothouse raspberries with cream</td><td> </td><td> </td> +<td>Consommé aux quenelles</td></tr> +<tr><td> </td><td colspan="2">Oatmeal and cream</td><td> </td><td> </td> +<td>Ripe California olives</td></tr> +<tr><td> </td><td colspan="2">Stewed lamb kidneys</td><td> </td><td> </td> +<td>Cultivated brook trout, Hollandaise</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Potatoes nature</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Roast ribs of prime beef</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Stewed tomatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>English breakfast tea ice cream</td></tr> +<tr><td colspan="2">LUNCHEON</td><td> </td><td> </td><td> </td> +<td colspan="2">Assorted fancy cakes</td></tr> +<tr><td> </td><td colspan="2">Grapefruit with cherries</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td colspan="2">Turkey hash on toast</td><td> </td><td> </td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Coffee éclairs</td><td> </td> +<td colspan="2">SUPPER</td></tr> +<tr><td> </td><td colspan="2">Oolong tea</td><td> </td><td> </td> +<td>Welsh rabbit</td></tr> +</table> + +<p><b>Stewed lamb kidneys.</b> 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.</p> + +<p><b>Turkey hash on toast.</b> 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.</p> + +<p><b>Welsh rabbit.</b> 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.</p> + +<p><b>French bread.</b> 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.</p> + +<p><b>Homemade bread.</b> 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.</p> +<p><span class="pagenum"><a name="Page_357" id="Page_357">357</a></span></p> + +<h3 class="p6"><a name="nov_29" id="nov_29"></a>NOVEMBER 29</h3> + +<table summary="NOVEMBER 29"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Orange juice</td><td> </td><td> </td> +<td> Écrevisses with mayonnaise</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with anchovies</td><td> </td><td> </td> +<td>Lamb chops sauté, aux cèpes</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Sybil potatoes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Cup custard</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Toke Point oysters on half shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of summer squash</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Filet mignon, Chéron</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Georgette potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ravachol salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pistache ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Baked Alaska</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs with anchovies.</b> 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.</p> + +<p><b>Écrevisses with mayonnaise.</b> Prepare the écrevisses en buisson. When +cold remove the tails from the shells and serve on platter with lemons and +parsley. Mayonnaise separate.</p> + +<p><b>Lamb chops sauté, aux cèpes.</b> Fry the chops in sauté pan, in oil. When +done put on platter. Slice some cèpes, (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.</p> + +<p><b>Georgette potatoes.</b> 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 purée 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.</p> + +<p><b>Ravachol salad.</b> 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.</p> + +<p><b>Filet mignon, Chéron.</b> Small fillets of beef sauté in butter. Cover with +Béarnaise sauce, and garnish with artichoke buttons, macédoine, (mixed +vegetables) and fleurons.</p> + +<p><b>Fleurons.</b> Used for garnishing entrées, 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.</p> +<p><span class="pagenum"><a name="Page_358" id="Page_358">358</a></span></p> + +<h3 class="p6"><a name="nov_30" id="nov_30"></a>NOVEMBER 30</h3> + +<table summary="NOVEMBER 30"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Hominy and cream</td><td> </td><td> </td> +<td>Stuffed tomatoes, Nana</td></tr> +<tr><td> </td><td colspan="2">Calf's liver and bacon</td><td> </td><td> </td> +<td>Poached eggs, Persanne</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Broiled squab on toast</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Cold asparagus, mustard sauce</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Saratoga chip potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>German apple cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Onion soup, au gratin</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Planked striped bass</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast leg of veal, au jus</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cardon à la moelle</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes à la Reine</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Escarole and chicory salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Neapolitan ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Stuffed tomatoes, Nana.</b> 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.</p> + +<p><b>Calf's liver and bacon.</b> 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, maître d'hôtel sauce, and +garnish with lemon and parsley.</p> + +<p><b>Mustard sauce, cold.</b> For asparagus, artichokes, etc. To one cup of +mayonnaise sauce add one soupspoonful of French mustard. Mix well.</p> + +<p><b>Lunch rolls.</b> 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.</p> + +<p><b>Cardons à la moelle.</b> 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.</p> +<p><span class="pagenum"><a name="Page_359" id="Page_359">359</a></span></p> + +<h3 class="p6"><a name="dec_1" id="dec_1"></a>DECEMBER 1</h3> + +<table summary="DECEMBER 1"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved figs with cream</td><td> </td><td> </td> +<td>Cold fillet of sole, Raven</td></tr> +<tr><td> </td><td colspan="2">Force with cream</td><td> </td><td> </td> +<td>Spring lamb Irish stew</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Cream puffs</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Sévigné</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted Brazil nuts</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sweetbreads braisé, Pompadour</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Château potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Terrine de foie gras à la gelée</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hearts of romaine, Roquefort dressing</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Meringue à la crème, Chantilly</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Cold fillet of sole, Raven.</b> 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.</p> + +<p><b>Consommé Sévigné.</b> White meat of chicken and smoked beef tongue cut +Julienne, (in the shape of matches). Serve in consommé with a sprinkle of +chopped chervil.</p> + +<p><b>Sweetbreads braisé, Pompadour.</b> 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.</p> + +<p><b>Terrine de foie gras à la gelée.</b> 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.</p> + +<p><b>Gelée. (Meat jelly).</b> 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.</p> + +<p><b>Meringue à la crème, Chantilly.</b> 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.</p> +<p><span class="pagenum"><a name="Page_360" id="Page_360">360</a></span></p> + +<h3 class="p6"><a name="dec_2" id="dec_2"></a>DECEMBER 2</h3> + +<table summary="DECEMBER 2"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples</td><td> </td><td> </td> +<td>Eggs, Tivoli</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Miroton of beef, en bordure</td></tr> +<tr><td> </td><td colspan="2">Butter toast</td><td> </td><td> </td> +<td>Cabinet pudding</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Blue Point oysters</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Doria</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of sole, St. Malo</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Tournedos, Boulanger</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Soufflé potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roquefort cheese</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Crackers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs, Tivoli.</b> 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.</p> + +<p><b>Miroton of beef, en bordure.</b> 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.</p> + +<p><b>Consommé Doria.</b> Consommé tapioca, with chopped truffles and sherry +wine.</p> + +<p><b>Fillet of sole, St. Malo.</b> Fillet of sole au vin blanc with the addition of +lobster sauce with scallops, and lobster and oysters cut in small squares.</p> + +<p><b>Tournedos, Boulanger.</b> Small fillets of beef sauté, with sauce Madère. +Garnished with fried calf's brains and artichoke bottoms stuffed with spinach.</p> + +<p><b>Soufflé potatoes.</b> 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.</p> +<p><span class="pagenum"><a name="Page_361" id="Page_361">361</a></span></p> + +<h3 class="p6"><a name="dec_3" id="dec_3"></a>DECEMBER 3</h3> + +<table summary="DECEMBER 3"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples</td><td> </td><td> </td> +<td>Eggs, Tivoli</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Miroton of beef, en bordure</td></tr> +<tr><td> </td><td colspan="2">Butter toast</td><td> </td><td> </td> +<td>Cabinet pudding</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hors d'oeuvre variés</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of squash</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Aiguillettes of bass, à la Russe</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Squab sauté, Tyrolienne</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Anna potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Strawberry ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Corn Muffins.</b> 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.</p> + +<p><b>Eggs en Cocotte, Italienne.</b> 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.</p> + +<p><b>Italienne sauce.</b> 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 entrée dishes.</p> + +<p><b>Endive salad.</b> 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.</p> + +<p><b>Chicken hash, Victor.</b> 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.</p> +<p><span class="pagenum"><a name="Page_362" id="Page_362">362</a></span></p> + +<h3 class="p6"><a name="dec_4" id="dec_4"></a>DECEMBER 4</h3> + +<table summary="DECEMBER 4"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit juice</td><td> </td><td> </td> +<td>Casaba melon</td></tr> +<tr><td> </td><td colspan="3">Shredded wheat biscuit with cream</td><td> </td> +<td>Eggs aromatic</td></tr> +<tr><td> </td><td colspan="2">English muffins</td><td> </td><td> </td> +<td>English lamb chops, XX Century Club</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Lettuce salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Pistache éclairs</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Blue Point oysters</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of bass, shrimp sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Braised beef, Cumberland style</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Baked Hubbard squash</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Mashed potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Endive salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs aromatic.</b> 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.</p> + +<p><b>English lamb chops, XX Century Club.</b> Broil the chops, garnish with +pimentos stuffed with purée of sweet potatoes. Serve with sauce Madère.</p> + +<p><b>Pistache Éclairs.</b> Same as chocolate éclairs. Cover with pistache icing.</p> + +<p><b>Pistache icing.</b> To white icing add some pistache essence, or orange +flower extract, and a little green coloring.</p> + +<p><b>Fillet of bass, shrimp sauce.</b> 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.</p> + +<p><b>Shrimp sauce.</b> To some white wine sauce (sauce vin blanc) add some +shrimps.</p> + +<p><b>Braised beef with calf's feet.</b> 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 entrée.</p> + +<p><b>Baked Hubbard squash.</b> 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.</p> +<p><span class="pagenum"><a name="Page_363" id="Page_363">363</a></span></p> + +<h3 class="p6"><a name="dec_5" id="dec_5"></a>DECEMBER 5</h3> + +<table summary="DECEMBER 5"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced oranges</td><td> </td><td> </td> +<td>Clam broth in cups</td></tr> +<tr><td> </td><td colspan="2">Boiled salt mackerel</td><td> </td><td> </td> +<td>Ripe olives</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Fillet of turbot, Pelissier</td></tr> +<tr><td> </td><td colspan="2">Corn bread</td><td> </td><td> </td> +<td>Potatoes Parisienne</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Spinach aux croutons</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Omelette au rhum</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lobster chowder</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery Salted English walnuts</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Aiguillettes of sole, Venitienne</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Planked striped bass</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cucumber salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Brussels sprouts and chestnuts</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Apple Charlotte</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Clam broth.</b> 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.</p> + +<p><b>Clam broth, Chantilly.</b> Serve whipped cream separate, or on top of each +cup.</p> + +<p><b>Consommé en Bellevue.</b> Half chicken broth and half clam broth mixed. +Serve in cups with whipped cream on top.</p> + +<p><b>Clam chowder.</b> 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.</p> + +<p><b>Lobster chowder.</b> Same as clam chowder with the exception of lobster +cut in small dices instead of the clams.</p> +<p><span class="pagenum"><a name="Page_364" id="Page_364">364</a></span></p> + +<h3 class="p6"><a name="dec_6" id="dec_6"></a>DECEMBER 6</h3> + +<table summary="DECEMBER 6"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Bananas with cream</td><td> </td><td> </td> +<td>Fish salad, ravigote</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Broiled lamb chops</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>French fried potatoes</td></tr> +<tr><td> </td><td colspan="2">Chocolate</td><td> </td><td> </td> +<td>Cauliflower Polonaise</td></tr> +<tr><td> </td><td colspan="2">Whipped cream</td><td> </td><td> </td> +<td>German coffee cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lunch rolls</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Tea</td></tr> +<tr><td colspan="2">DINNER</td><td> </td><td> </td> +<td colspan="2">SUPPER</td></tr> +<tr><td> </td><td colspan="2">Cream of endives</td><td> </td><td> </td> +<td>Oysters poulette</td></tr> +<tr><td> </td><td colspan="2">Fillet of flounder, Chevreuse</td><td> </td><td> </td> +<td>St. Francis rolls</td></tr> +<tr><td> </td><td colspan="2">Chicken sauté, Ambassadrice</td><td> </td><td> </td> +<td>Nesselrode pudding</td></tr> +<tr><td> </td><td colspan="2">Carrots, Vichy</td><td> </td><td> </td> +<td>Lady fingers</td></tr> +<tr><td> </td><td colspan="2">Fondante potatoes</td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td colspan="2">Escarole salad</td><td> </td><td> </td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Peach ice cream</td><td> </td><td> </td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Assorted cakes</td><td> </td><td> </td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td></tr> +</table> + +<p><b>Oysters poulette.</b> 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.</p> + +<p><b>Carrots, Vichy.</b> 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.</p> + +<p><b>Chocolate.</b> 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.</p> + +<p><b>Fish salad, ravigote.</b> 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.</p> + +<p><b>Cream of endives.</b> Prepare the same as cream of cauliflower, using endives +instead.</p> + +<p><b>Fillet of flounder, Chevreuse.</b> Stuff the fillets with halibut force meat, +put in buttered pan and cook in white wine. Cover with Béarnaise sauce +mixed with a little purée of tomatoes.</p> + +<p><b>Chicken sauté, Ambassadrice.</b> Jointed chicken sauté in butter, sauce +suprême, garnished with truffles, mushrooms and goose liver sauté.</p> + +<p><b>Goose liver sauté.</b> Salt and pepper some fresh goose livers, roll in flour, +put in pan with fresh butter and simmer until done. For garnishing entrée +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 entrée.</p> + +<p><b>Goose liver sauté aux truffes.</b> Put goose liver sauté in chafing dish and +cover with sauce Périgord.</p> + +<p><b>Sauce Périgord.</b> 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.</p> +<p><span class="pagenum"><a name="Page_365" id="Page_365">365</a></span></p> + +<h3 class="p6"><a name="dec_7" id="dec_7"></a>DECEMBER 7</h3> + +<table summary="DECEMBER 7"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Mariniert herring</td></tr> +<tr><td> </td><td colspan="2">Baked beans, Boston style</td><td> </td><td> </td> +<td>Boiled potatoes</td></tr> +<tr><td> </td><td colspan="2">Boston brown bread</td><td> </td><td> </td> +<td>Rolls</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> + +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chicken okra soup</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted pecans</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of sole, Normande</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast ribs of beef</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Asparagus, Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Brabant potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Bijou salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hazelnut ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Alsatian wafers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Corn bread.</b> 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.</p> + +<p><b>Boston brown bread.</b> 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.</p> + +<p><b>Chicken okra soup.</b> 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.</p> +<p><span class="pagenum"><a name="Page_366" id="Page_366">366</a></span></p> + +<h3 class="p6"><a name="dec_8" id="dec_8"></a>DECEMBER 8</h3> + +<table summary="DECEMBER 8"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Hors d'oeuvres variés</td></tr> +<tr><td> </td><td colspan="3">Scrambled eggs with asparagus tips</td><td> </td> +<td>Eggs Boremis</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Hungarian beef goulash</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Apple pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of spinach</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of bass, Dieppoise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chicken sauté, Marengo</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes à la Reine</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Dandelion salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Apricot ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Macaroons</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs with asparagus tips.</b> Put some asparagus tips in butter, +season with salt and pepper, simmer till hot, and add to the eggs.</p> + +<p><b>Eggs Boremis.</b> 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.</p> + +<p><b>Cocoa.</b> 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.</p> + +<p><b>Fillet of bass, Dieppoise.</b> Cook the fillets "au vin blanc." Dish up on +platter with lobster sauce and oysters, mushrooms, truffles, shrimps and mussels +cut in small squares.</p> + +<p><b>Chicken sauté, Marengo.</b> 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 croûtons fried +in oil, chopped parsley, and a few slices of truffle on top.</p> + +<p><b>Pie paste.</b> 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.</p> + +<p><b>Apple pie.</b> 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.</p> +<p><span class="pagenum"><a name="Page_367" id="Page_367">367</a></span></p> + +<h3 class="p6"><a name="dec_9" id="dec_9"></a>DECEMBER 9</h3> + +<table summary="DECEMBER 9"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Grapefruit en suprême</td></tr> +<tr><td> </td><td colspan="2">Hominy with cream</td><td> </td><td> </td> +<td>Eggs Benedict</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Lamb hash</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Chocolate layer cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Coulis</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted pecans</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of turbot, Royaldi</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chicken, Edward VII</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potato croquettes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Parfait au chocolate</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Grapefruit en suprême.</b> 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.</p> + +<p><b>Eggs Benedict.</b> 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.</p> + +<p><b>Layer cake.</b> 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. Glacé 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.</p> + +<p><b>Chocolate layer cake.</b> 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. Glacé the top of the +cake with chocolate frosting and decorate with some of the chocolate cream +filling, using pastry bag with fancy tube.</p> + +<p><b>Chicken, Edward VII.</b> 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.</p> +<p><span class="pagenum"><a name="Page_368" id="Page_368">368</a></span></p> + +<h3 class="p6"><a name="dec_10" id="dec_10"></a>DECEMBER 10</h3> + +<table summary="DECEMBER 10"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed rhubarb</td><td> </td><td> </td> +<td>Canapé Riga</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Eggs Coquelicot</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Tripe and oysters in cream</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Camembert cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Stuffed fillet of sole, Diplomate</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Tournedos de Goncourt</td></tr> +<tr><td colspan="3"> </td><td colspan="3">String beans, aux fines herbes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Julienne potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salade Brésilienne</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Floating island</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pound cake</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Eggs Coquelicot.</b> 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.</p> + +<p><b>Tripe and oysters in cream.</b> 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.</p> + +<p><b>Potage Hollandaise. (Soup).</b> Bind a velouté of chicken with cream and +yolks of eggs. Serve with brunoise garnishing.</p> + +<p><b>Velouté.</b> 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.</p> + +<p><b>Consommé brunoise.</b> 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, +Consommé brunoise, and other dishes. For soups use one heaping spoonful +of brunoise to each plate.</p> + +<p><b>Fillet of sole, Diplomate.</b> 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.</p> + +<p><b>Tournedos de Goncourt.</b> Broiled fillet of beef served with Béarnaise sauce +mixed with a little purée of tomatoes, and garnished with tomatoes glacées.</p> + +<p><b>Tomatoes glacées.</b> 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.</p> +<p><span class="pagenum"><a name="Page_369" id="Page_369">369</a></span></p> + +<h3 class="p6"><a name="dec_11" id="dec_11"></a>DECEMBER 11</h3> + +<table summary="DECEMBER 11"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit juice</td><td> </td><td> </td> +<td>Canapé Martha</td></tr> +<tr><td> </td><td colspan="2">Omelet with ham</td><td> </td><td> </td> +<td>Cold assorted meats</td></tr> +<tr><td> </td><td colspan="2">Puff paste crescents</td><td> </td><td> </td> +<td>Potato salad</td></tr> +<tr><td> </td><td colspan="2">Oolong tea</td><td> </td><td> </td> +<td>Cherry tartelettes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Blue Points</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé brunoise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Braised salmon, Parisienne</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled leg of mutton, caper sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Mashed turnips</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast chicken</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hearts of lettuce salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Biscuit glacé</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Omelet with ham.</b> 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.</p> + +<p><b>Canapé Martha.</b> Cut a round piece of toast and put some lobster croquette +farcé 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.</p> + +<p><b>Cherry tartelette.</b> Line tartelette moulds and follow directions as for pear +tartelettes, but fill with canned cherries.</p> + +<p><b>Braised salmon, Parisienne.</b> 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.</p> + +<p><b>Boiled leg of mutton, caper sauce.</b> 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.</p> + +<p><b>Caper sauce.</b> 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.</p> + +<p><b>Mashed turnips.</b> 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.</p> +<p><span class="pagenum"><a name="Page_370" id="Page_370">370</a></span></p> + +<h3 class="p6"><a name="dec_12" id="dec_12"></a>DECEMBER 12</h3> + +<table summary="DECEMBER 12"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Oyster broth</td></tr> +<tr><td> </td><td colspan="2">Codfish balls</td><td> </td><td> </td> +<td>Chow chow</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Bouillabaisse Marseillaise</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Asparagus Hollandaise</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Omelette au confiture</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Clam chowder</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Oysters à la Hyde</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Striped bass, meunière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes nature</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Combination salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fancy ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Alsatian wafers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Codfish balls.</b> 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.</p> + +<p><b>Bouillabaisse Marseillaise.</b> (Fish stew). Simmer in shallow sauté 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.</p> + +<p><b>Omelette au confiture.</b> (Jelly omelet). Same as strawberry omelet. Put +currant jelly or any kind of marmalade in center of omelet before turning +over on platter.</p> + +<p><b>Oysters à la Hyde.</b> 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.</p> +<p><span class="pagenum"><a name="Page_371" id="Page_371">371</a></span></p> + +<h3 class="p6"><a name="dec_13" id="dec_13"></a>DECEMBER 13</h3> + +<table summary="DECEMBER 13"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Griddle cakes</td><td> </td><td> </td> +<td>Casaba melon</td></tr> +<tr><td> </td><td colspan="2">Honey</td><td> </td><td> </td> +<td>Consommé Ditalini</td></tr> +<tr><td> </td><td colspan="2">Breakfast sausage</td><td> </td><td> </td> +<td>Eggs Créole</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Stuffed lamb chops, Soubise</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Champs Elysées potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td colspan="2">DINNER</td><td> </td><td> </td><td> </td> +<td colspan="2">Napoleon cake</td></tr> +<tr><td> </td><td colspan="2">Little Neck clams</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td colspan="2">Potage Mongol</td><td> </td><td> </td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Fillet of sole, Joinville</td><td> </td> +<td colspan="2">SUPPER</td></tr> +<tr><td> </td><td colspan="2">Chicken sauté, Bordelaise</td><td> </td><td> </td> +<td>Oysters mignonette</td></tr> +<tr><td> </td><td colspan="2">Artichokes Hollandaise</td><td> </td><td> </td> +<td>Salted almonds</td></tr> +<tr><td> </td><td colspan="2">Potatoes Laurette</td><td> </td><td> </td> +<td>Sweetbreads à la King</td></tr> +<tr><td> </td><td colspan="2">Biscuit Tortoni</td><td> </td><td> </td> +<td>Parfait Napolitain</td></tr> +<tr><td> </td><td colspan="2">Macaroons</td><td> </td><td> </td> +<td>Cakes</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Demi tasse</td></tr> +</table> + +<p><b>Breakfast sausages.</b> Small pork sausages fried in pan with a small piece +of butter. Serve on platter with their own fat.</p> + +<p><b>Consommé Ditalini.</b> Boil some Ditalini (a species of Italian paste), in +salt water, drain off and serve in consommé. Grated cheese separate.</p> + +<p><b>Eggs Créole.</b> Put in buttered shirred egg dish one spoonful of Créole +sauce, break two eggs in center, and bake in oven.</p> + +<p><b>Créole sauce.</b> 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.</p> + +<p><b>Fillet of sole, Joinville.</b> Cook the fillets "au vin blanc." Serve crayfish +sauce or écrevisse, or shrimp sauce with sliced French mushrooms, truffles +and lobster.</p> + +<p><b>Potage Mongol.</b> One-third purée of peas, one-third consommé Julienne, +one-third purée of tomatoes. Well mixed.</p> + +<p><b>Chicken sauté, Bordelaise.</b> Jointed chicken sauté in butter with a shallot. +Serve brown gravy with mushrooms and cèpes sauté, and garnish with fried +onions.</p> + +<p><b>Cèpes sauté.</b> Cèpes 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 entrées, etc.</p> + +<p><b>Fried onions.</b> 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.</p> +<p><span class="pagenum"><a name="Page_372" id="Page_372">372</a></span></p> + +<h3 class="p6"><a name="dec_14" id="dec_14"></a>DECEMBER 14</h3> + +<table summary="DECEMBER 14"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved figs</td><td> </td><td> </td> +<td> Cold assorted meats</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Alligator pear, French dressing</td></tr> +<tr><td> </td><td colspan="3">Chickens' livers sauté, au Madère</td><td> </td> +<td>Roquefort cheese</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Crackers</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lynnhaven oysters</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Purée of Lima beans, aux croutons</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sand dabs, meunière</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Louisiana gumbo filé</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled rice</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Russian salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Peach Melba</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Chickens' livers sauté, au Madère.</b> Cut the livers in three, salt and pepper +and fry in sauté pan in butter. Drain off and add a cup of sauce Madère. +Do not let them boil in the sauce.</p> + +<p><b>Purée of Lima beans.</b> 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.</p> + +<p><b>Louisiana gumbo filé.</b> 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.</p> + +<p><b>First.</b>—Cut the chicken the same way as for fricassée, and wipe dry.</p> + +<p><b>Second.</b>—Cut onions and brown in butter, and strain.</p> + +<p><b>Third.</b>—Fry chicken brown in strained butter, then set to one side.</p> + +<p><b>Fourth.</b>—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.</p> + +<p><b>Fifth.</b>—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 "filé +powder" to bring to a rich creamy consistency. Add to each plate two large +tablespoonsful of boiled rice. Serve immediately.</p> + +<p><b>Boiled rice.</b> 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.</p> +<p><span class="pagenum"><a name="Page_373" id="Page_373">373</a></span></p> + +<h3 class="p6"><a name="dec_15" id="dec_15"></a>DECEMBER 15</h3> + +<table summary="DECEMBER 15"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Hothouse raspberries with cream</td><td> </td><td> </td> +<td>Livermore salad</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Fillet of halibut, Mornay</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Rolls</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Tea</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potato and leek soup</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Queen olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Black bass, Cambacérès</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Vol au vent Toulouse</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast lamb, mint sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Rissolées potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Field salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Vanilla ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lady fingers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Livermore salad.</b> 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.</p> + +<p><b>Fillet of halibut, Mornay.</b> 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.</p> + +<p><b>Sauce Mornay.</b> 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.</p> + +<p><b>Mint sauce.</b> 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.</p> + +<p><b>Rissolées potatoes.</b> 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.</p> + +<p><b>Vol au vent, Toulouse.</b> 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.</p> + +<p><b>Black bass, Cambacérès.</b> 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.</p> +<p><span class="pagenum"><a name="Page_374" id="Page_374">374</a></span></p> + +<h3 class="p6"><a name="dec_16" id="dec_16"></a>DECEMBER 16</h3> + +<table summary="DECEMBER 16"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced pineapple</td><td> </td><td> </td> +<td>Omelette Lorraine</td></tr> +<tr><td> </td><td colspan="2">Rolled oats with cream</td><td> </td><td> </td> +<td>Cold lamb with jelly</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Salade Américaine</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>French pancake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Flamande</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled codfish, sauce Horose</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potatoes nature</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Tenderloin of beef, Bristol</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Omelette Lorraine.</b> Serve the omelette with small sausages, broiled +bacon and Madeira sauce.</p> + +<p><b>Salade Américaine.</b> 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.</p> + +<p><b>Pancakes.</b> 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.</p> + +<p><b>English pancakes.</b> 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.</p> + +<p><b>Pancakes Lieb.</b> Same as above, but instead of the lime juice, spread each +cake with sweet butter and powdered sugar. Keep hot with chafing dish.</p> + +<p><b>French pancakes.</b> 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.</p> + +<p><b>Potage Flamande.</b> Potato soup garnished with brunoise.</p> + +<p><b>Boiled codfish, sauce Horose.</b> Boil the codfish, place on napkin, garnish +with small boiled potatoes, quartered lemons and parsley. See sauce below.</p> + +<p><b>Sauce Horose.</b> Two-thirds Hollandaise sauce and one-third tomato sauce +mixed.</p> + +<p><b>Tenderloin of beef, Bristol.</b> Roast tenderloin of beef, sauce Madère, +garnished with rice croquettes in pear form, purée of green peas and Laurette +potatoes.</p> + +<p><b>Rice croquettes.</b> 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.</p> +<p><span class="pagenum"><a name="Page_375" id="Page_375">375</a></span></p> + +<h3 class="p6"><a name="dec_17" id="dec_17"></a>DECEMBER 17</h3> + +<table summary="DECEMBER 17"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced oranges</td><td> </td><td> </td> +<td>Consommé Rivoli</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Olives</td></tr> +<tr><td> </td><td colspan="2">Corn muffins</td><td> </td><td> </td> +<td>Kingfish, meunière</td></tr> +<tr><td> </td><td colspan="2">English breakfast tea</td><td> </td><td> </td> +<td>Loin of mutton, charcutière</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Corn fritters</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Mashed potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee éclairs</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of chicken, à la Reine</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery Salted pecans</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of sole, Maximilian</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast chicken, Rosabelle</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Escarole salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Frozen raisin punch</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lady fingers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Consommé Rivoli.</b> Consommé garnished with carrots cut in half moon +shape and boiled in consommé, small chicken dumplings and royal custard +also cut in half moon shape.</p> + +<p><b>Kingfish, meunière.</b> Wash and dry the fish and season with salt and +pepper. Roll in flour and sauté in pan with butter. When done put on platter +and cover with sauce meunière. Garnish with quartered lemons and parsley. +See sauce below.</p> + +<p><b>Sauce meunière.</b> 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.</p> + +<p><b>Loin of mutton, charcutière.</b> Salt and pepper the loin well on the inside, +and roll up. Put in roasting pan and roast in the usual manner. To make +charcutière use the mutton pan gravy, or take Madeira sauce, and add two +sliced pickles and one dozen sliced green olives.</p> + +<p><b>Corn fritters.</b> 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.</p> + +<p><b>Cream of chicken, à la Reine.</b> Cream of chicken served with small chicken +dumplings.</p> + +<p><b>Fillet of sole, Maximilian.</b> Cook fish as for "au vin blanc." Cover with +Hollandaise sauce mixed with one tablespoonful of hot meat extract.</p> + +<p><b>Roast chicken, Rosabelle.</b> Garnish the chicken with hearts of artichokes +and whole tomatoes, Macédoine. Sauce Madère. This garnish is fine with +most any kind of meat.</p> + +<p><b>Frozen raisin punch.</b> 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.</p> +<p><span class="pagenum"><a name="Page_376" id="Page_376">376</a></span></p> + +<h3 class="p6"><a name="dec_18" id="dec_18"></a>DECEMBER 18</h3> + +<table summary="DECEMBER 18"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Wheat cakes</td><td> </td><td> </td> +<td>Omelette du Czar</td></tr> +<tr><td> </td><td colspan="2">Honey</td><td> </td><td> </td> +<td>Pickled ham with red cabbage</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Rolled oats pudding</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Purée of white beans</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pickles</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Striped bass, Portugaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Braised beef</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Macaroni in cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Oriental cup</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Omelette du Czar.</b> 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.</p> + +<p><b>Pickled ham.</b> 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.</p> + +<p><b>Red cabbage.</b> 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.</p> + +<p><b>Red cabbage, German style.</b> 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.</p> + +<p><b>Purée of white beans.</b> 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.</p> + +<p><b>Striped bass, Portugaise.</b> 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.</p> + +<p><b>Macaroni in cream.</b> Boil the macaroni in salt water. When done drain, +add cream sauce, a little sweet butter, salt and Cayenne pepper. Serve grated +cheese separate.</p> +<p><span class="pagenum"><a name="Page_377" id="Page_377">377</a></span></p> + +<h3 class="p6"><a name="dec_19" id="dec_19"></a>DECEMBER 19</h3> + +<table summary="DECEMBER 19"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Picked-up codfish in cream</td><td> </td><td> </td> +<td>Grapefruit with maraschino</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Poached eggs, à l'Indienne</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Nivernaise salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>German huckleberry pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Oysters on half shell</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Clam broth in cups</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted almonds</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled whitefish, Golfin</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hollandaise potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salade Rejane</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pistache ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Picked-up codfish in cream.</b> 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.</p> + +<p><b>Poached eggs, à l'Indienne.</b> Lay hot poached eggs on plain boiled rice +and cover with curry sauce.</p> + +<p><b>Curry sauce.</b> 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 sauté 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.</p> + +<p><b>Salade Nivernaise.</b> 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.</p> + +<p><b>Boiled whitefish, Golfin.</b> Boil in the same manner as codfish. Serve on +napkin, garnished with parsley, lemon and small boiled potatoes. Serve +sauce separate. See below.</p> + +<p><b>Sauce Golfin.</b> White wine sauce mixed with small strips of boiled smoked +tongue and gherkins.</p> + +<p><b>Salade Rejane.</b> 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.</p> + +<p><b>Pistache ice cream.</b> 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.</p> +<p><span class="pagenum"><a name="Page_378" id="Page_378">378</a></span></p> + +<h3 class="p6"><a name="dec_20" id="dec_20"></a>DECEMBER 20</h3> + +<table summary="DECEMBER 20"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Sliced bananas</td><td> </td><td> </td> +<td>Consommé Orleans</td></tr> +<tr><td> </td><td colspan="3">Shredded wheat biscuit with cream</td><td> </td> +<td>Poached eggs, Diane</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Tripe à la Créole</td></tr> +<tr><td> </td><td colspan="2">Tea</td><td> </td><td> </td> +<td>Boiled rice</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee éclairs</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Alexandra</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fish patties, Bagration</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Veal kidney roast</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Turnips glacés</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Gendarmes potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery root, field and beet salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Bavarois au chocolat</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Macaroons</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Consommé Orleans.</b> 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 consommé just before dishing up.</p> + +<p><b>Poached eggs, Diane.</b> 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 sauté in butter, place a poached egg on top, cover +with Hollandaise sauce, and put in hot oven for a second.</p> + +<p><b>Tripe à la Créole.</b> Cut two pounds of boiled tripe in strips, put in casserole +one pint of Créole sauce and boil for thirty minutes. Serve with boiled +rice.</p> + +<p><b>Potage Alexandra.</b> Half velouté of chicken and half cream of potatoes.</p> + +<p><b>Veal kidney roast.</b> Secure a loin of veal with the kidneys left in, roll, +season well and roast in the same manner as shoulder of veal.</p> + +<p><b>Fish patties, Bagration.</b> 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.</p> + +<p><b>Turnips glacés.</b> 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 glacé them.</p> + +<p><b>Gendarme potatoes.</b> 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.</p> + +<p><b>Celery root, field and beet salad.</b> 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.</p> +<p><span class="pagenum"><a name="Page_379" id="Page_379">379</a></span></p> + +<h3 class="p6"><a name="dec_21" id="dec_21"></a>DECEMBER 21</h3> + +<table summary="DECEMBER 21"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed rhubarb</td><td> </td><td> </td> +<td>Sweet-and-sour bananas</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Consommé Massenet</td></tr> +<tr><td> </td><td colspan="2">Dipped toast</td><td> </td><td> </td> +<td>Blood pudding</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Mashed turnips</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Camembert cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Reine Margot</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled salmon, sauce Riche</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Olivette potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Breast of chicken, Alexandra</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hearts of lettuce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Philadelphia ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Sweet-and-sour bananas.</b> 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.</p> + +<p><b>Consommé Massenet.</b> Garnish the consommé with boiled carrots cut in +half-moon shape, and boiled macaroni cut in pieces one-half inch long. Sprinkle +with chopped chervil.</p> + +<p><b>Blood pudding.</b> Made of pork blood, etc., and may be obtained from your +butcher. Broil or fry in butter.</p> + +<p><b>Potage Reine Margot.</b> To cream of chicken add some almonds mashed +fine, mixed with a little cream, and strained. This is called almond milk.</p> + +<p><b>Sauce Riche.</b> 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.</p> + +<p><b>Breast of chicken, Alexandra.</b> Take the breasts of a raw roasting chicken, +season with salt and pepper, put in sauté 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 sauté. 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.</p> + +<p><b>Vanilla Bavarois.</b> 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.</p> +<p><span class="pagenum"><a name="Page_380" id="Page_380">380</a></span></p> + +<h3 class="p6"><a name="dec_22" id="dec_22"></a>DECEMBER 22</h3> + +<table summary="DECEMBER 22"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples with cream</td><td> </td><td> </td> +<td>Croustade Cancalaise</td></tr> +<tr><td> </td><td colspan="2">Scrambled eggs with fine herbes</td><td> </td><td> </td> +<td>Consommé Fleury</td></tr> +<tr><td> </td><td colspan="2">Crescents</td><td> </td><td> </td> +<td>Ragout à la Deutsch</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Roquefort cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Faubonne</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Médaillon of sole, St. Victor</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast squab</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Asparagus Hollandaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Duchesse potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Romaine salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pineapple water ice</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Scrambled eggs with fine herbs.</b> Add to the eggs some fine cut chives, +parsley and chervil.</p> + +<p><b>Croustade Cancalaise.</b> Drain off the juice from pickled oysters and fill +the croustades with them. Cover with sauce Tyrolienne and garnish with +chopped hard-boiled eggs.</p> + +<p><b>Consommé Fleury.</b> Sliced sorrel boiled in water for a second, boiled rice, +small asparagus tips and peas, in equal parts. Serve in consommé.</p> + +<p><b>Ragout à la Deutsch.</b> 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 sauté potatoes. Mix with the meat, but do not allow to boil. +Serve from the deep dish or casserole.</p> + +<p><b>Potage Faubonne.</b> Make a purée 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.</p> + +<p><b>Médaillon of sole, St. Victor.</b> 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.</p> +<p><span class="pagenum"><a name="Page_381" id="Page_381">381</a></span></p> + +<h3 class="p6"><a name="dec_23" id="dec_23"></a>DECEMBER 23</h3> + +<table summary="DECEMBER 23"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Honey in comb</td><td> </td><td> </td> +<td>German pancakes</td></tr> +<tr><td> </td><td colspan="2">Waffles</td><td> </td><td> </td> +<td>Chocolate</td></tr> +<tr><td> </td><td colspan="2">Yarmouth bloater</td><td> </td><td> </td> +<td>Whipped cream</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td> </td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Mathilda</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lobster croquettes, cream sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Plain potted squab chicken</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Stewed tomatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce braisé</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Château potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cold artichokes, mustard sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Charlotte aux pommes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>German pancakes.</b> 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.</p> + +<p><b>Potage Mathilda.</b> Cream of cucumbers with small squares of bread fried +in butter.</p> + +<p><b>Rice Créole.</b> 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.</p> + +<p><b>Chicken croquettes.</b> 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.</p> + +<p><b>Sweetbread croquettes.</b> 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.</p> + +<p><b>Lobster croquettes.</b> 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.</p> +<p><span class="pagenum"><a name="Page_382" id="Page_382">382</a></span></p> + +<h3 class="p6"><a name="dec_24" id="dec_24"></a>DECEMBER 24</h3> + +<table summary="DECEMBER 24"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved figs with cream</td><td> </td><td> </td> +<td>Petite marmite</td></tr> +<tr><td> </td><td colspan="2">Shirred eggs</td><td> </td><td> </td> +<td>Broiled lobster</td></tr> +<tr><td> </td><td colspan="2">Dry toast</td><td> </td><td> </td> +<td>Roast beef</td></tr> +<tr><td> </td><td colspan="2">Cocoa</td><td> </td><td> </td> +<td>Cléo potatoes</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>String bean salad</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Lemon pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Duchesse</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of sole, Marguery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast lamb, mint sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Succotash</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Broiled fresh mushrooms on toast</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Alligator pear salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Peach Tetrazzini</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Petite marmite.</b> 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.</p> + +<p><b>Broiled lobster.</b> Cut a live lobster in two lengthwise, season with salt and +pepper, sprinkle with olive oil, and broil on hot iron. Serve with maître d'hôtel +sauce, garnished with lemons and parsley.</p> + +<p><b>Cléo potatoes.</b> 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.</p> + +<p><b>String bean salad.</b> 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.</p> + +<p><b>Potage Duchesse.</b> Cream of rice with royal in strips.</p> + +<p><b>Fillet of sole, Marguery.</b> 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.</p> +<p><span class="pagenum"><a name="Page_383" id="Page_383">383</a></span></p> + +<h3 class="p6"><a name="dec_25" id="dec_25"></a>DECEMBER 25</h3> + +<table summary="DECEMBER 25"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Hothouse raspberries with cream</td><td> </td><td> </td> +<td>Eggs ministerielle</td></tr> +<tr><td> </td><td colspan="2">Oatmeal</td><td> </td><td> </td> +<td>Cold assorted meats</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Chiffonnade salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Pont Neuf cake</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Demi tasse</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Blue Points, mignonette</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Bisque d'écrevisses</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted almonds Celery</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of trout, Café de Paris</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sweetbreads braisé, au jus</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Purée de marrons</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast goose, apple sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Sweet potatoes, Southern style</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pâté de foie gras de Strasbourg</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce salad, aux fines herbes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Frozen diplomate pudding</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pont l'évêque cheese Crackers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Nuts and raisins Coffee</td></tr></table> + +<p><b>Eggs ministerielle.</b> 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.</p> + +<p><b>Pont Neuf potatoes.</b> Three times the size of regular "French" fried potatoes.</p> + +<p><b>Sweetbreads braisé au jus. (Glacé).</b> Place in buttered sauté 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 glacé by basting continually with its own broth, until well +browned. When done lay on platter and strain the broth over them.</p> + +<p><b>Bisque d'écrevisses.</b> Remove the tails of three dozen écrevisses. Use two-thirds +of the shells, broken up, to make the soup, and one-third for écrevisse +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 écrevisse butter and stir well, then add +the écrevisse tails and one-half glass of Cognac.</p> + +<p><b>Écrevisse</b> butter. Break fine in mortar some écrevisse (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.</p> + +<p><b>Lobster butter.</b> Use lobster shells and prepare in the same manner as +écrevisse butter. This butter is used for lobster sauce, Newburg dishes, +soups, etc.</p> +<p><span class="pagenum"><a name="Page_384" id="Page_384">384</a></span></p> + +<h3 class="p6"><a name="dec_26" id="dec_26"></a>DECEMBER 26</h3> + +<table summary="DECEMBER 26"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Stewed prunes</td><td> </td><td> </td> +<td>Grapefruit en suprême</td></tr> +<tr><td> </td><td colspan="2">Boiled eggs</td><td> </td><td> </td> +<td>Cold goose and ham, apple sauce</td></tr> +<tr><td> </td><td colspan="2">Toast</td><td> </td><td> </td> +<td>Romaine salad</td></tr> +<tr><td> </td><td colspan="2">Tea</td><td> </td><td> </td> +<td>Brie cheese</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Crackers</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage bonne femme</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast ruddy duck</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fried hominy and currant jelly</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cold asparagus, mustard sauce</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Baba au rhum</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Potage bonne femme.</b> Purée of white beans with Julienne of vegetables.</p> + +<p><b>Fillet of sole, Florentine.</b> 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 purée 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.</p> + +<p><b>Roast ruddy duck.</b> Roast for twelve minutes, in the same manner as teal +duck.</p> + +<p><b>Baba au rhum.</b> 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.</p> + +<p><b>Savarin au kirsch.</b> 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.</p> + +<p><b>Savarin Chantilly.</b> Same as savarin au kirsch, but decorated with whipped +cream, and served cold.</p> + +<p><b>Savarin Montmorency.</b> Like savarin au kirsch, but serve hot with stewed +stoned cherries as sauce.</p> + +<p><b>Savarin mirabelle.</b> Same as savarin au kirsch, but serve hot with stewed +stoned mirabelles.</p> +<p><span class="pagenum"><a name="Page_385" id="Page_385">385</a></span></p> + +<h3 class="p6"><a name="dec_27" id="dec_27"></a>DECEMBER 27</h3> + +<table summary="DECEMBER 27"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Preserved figs</td><td> </td><td> </td> +<td>Consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Ham and eggs</td><td> </td><td> </td> +<td>Ripe olives</td></tr> +<tr><td> </td><td colspan="2">Toasted corn muffins</td><td> </td><td> </td> +<td>Panfish sauté, meunière</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Stewed tripe, Blanchard</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Savarin au kirsch Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Flamande</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Frogs' legs, sauté à sec</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast sirloin of beef, Porte Maillot</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Lettuce braisé</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Château potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Endive salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Biscuit glacé</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Stewed tripe, Blanchard.</b> 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.</p> + +<p><b>Potage Flamande.</b> Potato soup mixed with brunoise.</p> + +<p><b>Frogs' legs, sauté à sec.</b> 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. Sauté 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.</p> + +<p><b>Roast sirloin of beef, Porte Maillot.</b> Roast the sirloin, serve with sauce +Madère, garnish with small French carrots, celery braisé, lettuce braisé and +château potatoes.</p> + +<p><b>Lettuce braisé.</b> 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 entrées, etc.</p> + +<p><b>Biscuit glacé.</b> 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.</p> + +<p><b>Biscuit glacé, St. Francis.</b> Fill some oblong paper cases with biscuit glacé +foundation, put in ice box to freeze, decorate the tops with pistachio and +strawberry ice cream before serving.</p> + +<p><b>Biscuit glacé</b> of strawberry, raspberry, coffee, pistachio, chocolate, apple, +mapleine, pineapple, kirsch, peppermint, etc. Same as Biscuit Glacé, but decorate +with the desired ice cream or water ice before serving.</p> +<p><span class="pagenum"><a name="Page_386" id="Page_386">386</a></span></p> + +<h3 class="p6"><a name="dec_28" id="dec_28"></a>DECEMBER 28</h3> + +<table summary="DECEMBER 28"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Broiled Finnan haddie</td><td> </td><td> </td> +<td>Canapé of sardines</td></tr> +<tr><td> </td><td colspan="2">Baked potatoes</td><td> </td><td> </td> +<td>Boston baked beans</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Brown bread</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Seapuit oysters</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream of rice</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Salted pecans</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of flounder, Café Riche</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Spring lamb tenderloin, Thomas</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Roast chicken, au jus</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Hearts of romaine, egg dressing</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Strawberry parfait</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Macaroons</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Broiled Finnan haddie.</b> (Smoked haddock). Remove the bones, roll in +oil and put on iron to broil. When done on both sides place on platter, cover +with maître d'hôtel sauce or plain melted butter, garnish with parsley in +branches and quartered lemons.</p> + +<p><b>Cream of rice.</b> 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.</p> + +<p><b>Salted Pecans.</b> 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.</p> + +<p><b>Salted English walnuts.</b> Follow directions for pecans.</p> + +<p><b>Fillet of flounder, Café Riche.</b> Put the fillets in a buttered pan, cover with +white wine, and boil. When done place on platter, pour Génoise sauce with the +addition of a spoonful of beef extract, over the fish.</p> + +<p><b>Spring lamb tenderloin, Thomas.</b> 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.</p> + +<p><b>Flageolet beans.</b> 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.</p> + +<p><b>Egg dressing, for salads.</b> 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.</p> + +<p><b>Strawberry parfait.</b> 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.</p> + +<p><b>Parfaits.</b> Pistachio, vanilla, chocolate, peach and café, all prepared the +same as strawberry.</p> + +<p><b>Neapolitan parfait.</b> 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.</p> + +<p><b>Wilson parfait.</b> Peach parfait with the addition of some chopped peeled +peaches. Serve with whipped cream and a crystallized violet on top.</p> +<p><span class="pagenum"><a name="Page_387" id="Page_387">387</a></span></p> + +<h3 class="p6"><a name="dec_29" id="dec_29"></a>DECEMBER 29</h3> + +<table summary="DECEMBER 29"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Baked apples</td><td> </td><td> </td> +<td>Canapé Monte Carlo</td></tr> +<tr><td> </td><td colspan="2">Oatmeal with cream</td><td> </td><td> </td> +<td>Poached eggs, Persanne</td></tr> +<tr><td> </td><td colspan="2">Rolls</td><td> </td><td> </td> +<td>Tosca salad</td></tr> +<tr><td> </td><td colspan="2">Coffee</td><td> </td><td> </td> +<td>French pastry</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Consommé Madrilène</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ripe California olives</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Boiled salmon, sauce Anglaise</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Ragout fin</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Stanislaus salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Cream cheese with Bar le Duc</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Crackers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee</td></tr></table> + +<p><b>Canapé Monte Carlo.</b> Purée 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.</p> + +<p><b>Eggs Persanne.</b> Place hot poached eggs on a round toast, cover with +tomato sauce and sprinkle with fine chopped ham and parsley.</p> + +<p><b>Tosca salad.</b> 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.</p> + +<p><b>Consommé Madrilène.</b> Slice a handful of sorrel and cook for five minutes +in consommé. Add vermicelli and one tomato cut in small dices. Serve grated +cheese separate.</p> + +<p><b>Boiled salmon, sauce Anglaise.</b> 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.</p> + +<p><b>Stanislaus salad.</b> 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.</p> + +<p><b>Ragout fin.</b> Slice some parboiled tender sweetbreads, chickens' livers, +chickens' combs, chickens' kidneys and truffles, and sauté 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.</p> + +<p><b>Cream cheese with Bar le Duc.</b> 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.</p> +<p><span class="pagenum"><a name="Page_388" id="Page_388">388</a></span></p> + +<h3 class="p6"><a name="dec_30" id="dec_30"></a>DECEMBER 30</h3> + +<table summary="DECEMBER 30"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Grapefruit</td><td> </td><td> </td> +<td>Plain consommé in cups</td></tr> +<tr><td> </td><td colspan="2">Pork sausages Apple sauce</td><td> </td><td> </td> +<td>Fried fillet of sole, rémoulade</td></tr> +<tr><td> </td><td colspan="2">Wheat cakes Coffee</td><td> </td><td> </td> +<td>Brie cheese and crackers Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Jackson Crab meat Monza</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chicken dumplings, sauce Allemande</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Braised beef à la mode Peas à la Français</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Duchesse potatoes</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Pineapple biscuit glacé</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Assorted cakes Coffee</td></tr></table> + +<p><b>Fried fillet of sole.</b> 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.</p> + +<p><b>Rémoulade sauce.</b> 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.</p> + +<p><b>Crab meat, Monza.</b> Wash carefully one pound of fresh mushrooms, and +cut each one in four. Put in sauté 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.</p> + +<p><b>Crab meat in cream.</b> 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.</p> + +<p><b>Chicken dumplings.</b> (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 purée 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 purée of goose liver; or +some other filling may be used. Make them small for garnishing consommé, vol +au vent, patties, financière, tortue, etc. The force meat is also used to make +timbales of chicken.</p> + +<p><b>Sauce Allemande.</b> 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.</p> + +<p><b>Potage Jackson.</b> Potato soup with small pieces of macaroni added.</p> +<p><span class="pagenum"><a name="Page_389" id="Page_389">389</a></span></p> + +<h3 class="p6"><a name="dec_31" id="dec_31"></a>DECEMBER 31</h3> + +<table summary="DECEMBER 31"> +<col width="10" /> +<col width="200" /> +<col width="10" /> +<col width="100" /> +<col width="10" /> +<col width="300" /> +<tr> +<td colspan="2">BREAKFAST</td><td> </td><td> </td> +<td colspan="2">LUNCHEON</td></tr> +<tr><td> </td><td colspan="2">Raw apples</td><td> </td><td> </td> +<td>Poached eggs, Zingara</td></tr> +<tr><td> </td><td colspan="2">Rolled oats with cream</td><td> </td><td> </td> +<td>Calf's head, vinaigrette</td></tr> +<tr><td> </td><td colspan="2">Buttered toast</td><td> </td><td> </td> +<td>Boiled potatoes</td></tr> +<tr><td> </td><td colspan="2">Cocoa with whipped cream</td><td> </td><td> </td> +<td>Lemon pie</td></tr> +<tr><td> </td><td colspan="2"> </td><td> </td><td> </td> +<td>Coffee</td></tr> +<tr><td> </td><td> </td><td colspan="2">DINNER</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Toke Point oysters</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Potage Américaine</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Fillet of sole, Valeska</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Saddle of lamb, international</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Chiffonnade salad</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Coffee ice cream</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Alsatian wafers</td></tr> +<tr><td colspan="3"> </td><td colspan="3">Demi tasse</td></tr></table> + +<p><b>Poached eggs, Zingara.</b> Poached eggs on toast. Cover with tomato sauce +and small strips of tongue.</p> + +<p><b>Potage Américaine.</b> 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.</p> + +<p><b>Fillet of sole, Valeska.</b> 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 écrevisse butter to give a pink +color.</p> + +<p><b>Saddle of lamb, international.</b> 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 purée of peas, mashed +potatoes and purée of chestnuts.</p> + +<p><b>Coffee ice cream.</b> Add to vanilla ice cream before freezing one pint of +strong coffee and one-quarter pound of sugar.</p> + +<p><b>Calf's head, plain.</b> Cut the flesh, tongue and brains from the skull and +put in cold water for six hours. Put the brains aside. (See index for <a href="#VEAL">calf's +brains</a>.) 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.</p> + +<p><b>Vinaigrette sauce.</b> 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.</p> +<p><span class="pagenum"><a name="Page_390" id="Page_390">390</a></span></p> + +<h2 class="p6">Selections from The Hotel St. Francis<br /> +Menu Files</h2> + +<p class="center"><i>Hotel St. Francis, Oriental Dinner</i>, May 15 +1917:</p> + +<p class="center"> +Fruit Salad, Oriental<br /> +Cream of Chicken, Sam Yong<br /> +Mixed Chinese Nuts<br /> +Halibut, Veronica<br /> +Chop Suey<br /> +Roast Duckling, Apple Sauce<br /> +Noodles<br /> +Cold Artichoke<br /> +Mikados Glacée<br /> +Mignardises<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>Hotel St. Francis, Californian Dinner</i>, +March 31, 1917:</p> + +<p class="center"> +California Oysters<br /> +Clear Green Turtle, Sherry<br /> +Salted Almonds<br /> +Sand Dabs, Meunière<br /> +Sweetbreads Braise, with Peas<br /> +Broiled San Francisco Jumbo Squab<br /> +Château Potatoes<br /> +Cold Fresh Asparagus, Mustard Sauce<br /> +Café Parfait<br /> +Assorted Cakes<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>French Dinner</i>, March 15, 1917:</p> + +<p class="center"> +Coeur de Palmier, Victor<br /> +Crème de Volaille, à la Reine<br /> +Amandes Salées<br /> +Truite de Rivière, Meunière<br /> +Pommes Parisienne<br /> +Pigeonneau au Cresson<br /> +Petits Pois Étuvés<br /> +Salade de Saison<br /> +Pudding Diplomate Glacé<br /> +Petits Fours<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>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</i>, April 10, 1919:</p> + +<p class="center"> +Canapé Favorite<br /> +Toke Point Oysters<br /> +Green Turtle Soup<br /> +Almonds Celery Olives<br /> +Seafood, Mariniere<br /> +Noisette of Spring Lamb, Colbert<br /> +Sherbet Fleur de Palma<br /> +Sweetbreads Conte de Nassau<br /> +Breast of Chicken, St. Francis<br /> +Potatoes Clarence<br /> +Heart of Lettuce, Fines Herbes<br /> +Biscuit Emaline<br /> +Friandises<br /> +Coffee<br /> +<i>Amontillado Sherry</i><br /> +<i>Pommery Greno</i><br /> +<i>Liqueurs</i></p> + +<hr class="l15" /> + +<p class="center"><i>Hotel St. Francis, Mexican Dinner</i>, May 23, +1917:</p> + +<p class="center"> +Écrevisses, Gourmet (Cold)<br /> +Abalone Chowder<br /> +Salted Jordan Almonds<br /> +Boiled Striped Bass, Hollandaise<br /> +Potatoes Nature<br /> +Pilaff Mexicaine<br /> +Roast Imperial Squab<br /> +Asparagus Tips<br /> +Salade de Saison<br /> +Fancy Ice Cream<br /> +Wafers<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>Hotel St. Francis, Italian Dinner</i>, April 27, +1917:</p> + +<p class="center"> +Hors d'Oeuvres, Italienne<br /> +Bisque d'Écrevisses<br /> +Salted Almonds<br /> +Shad au Gratin, Piedmontaise<br /> +Macaroni, Caruso<br /> +Stuffed Imperial Squab<br /> +Potatoes, Tetrazzini<br /> +Cold Artichoke<br /> +Tutti Frutti<br /> +Friandises<br /> +Bonbon Italien<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>Hotel St. Francis, Southern Dinner</i>, May +28, 1917:</p> + +<p class="center"> +Pickled Oysters, New Orleans<br /> +Giblet Soup, with Barley<br /> +Salted Nuts<br /> +Boiled Salmon, Génoise<br /> +Vol au Vent, Toulouse<br /> +Roast Squab<br /> +Potatoes Sybil<br /> +Cold Asparagus<br /> +Coupe Carolina<br /> +Assorted Cakes<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>Patek-Newman wedding</i>, August 24, 1915:</p> + +<p class="center"> +Fresh caviar<br /> +Toke Points<br /> +Essence of Chicken<br /> +Celery Olives Salted Nuts<br /> +Frogs' Legs, Newman<br /> +Noisettes of Lamb, Colbert<br /> +Peas Étuvé<br /> +Champagne Punch<br /> +Breast of Duckling<br /> +Pommes à la Reine<br /> +Salad Veronica<br /> +Fancy Ice Cream<br /> +Cakes<br /> +Coffee</p> + +<p><span class="pagenum"><a name="Page_391" id="Page_391">391</a></span></p> + +<hr class="l15" /> + +<p class="center"><i>Mr. Raphael Weill</i>, May 23, 1915:</p> + +<p class="center"> +California Oysters on Half Shell<br /> +Salmon Belly, Béchamel<br /> +White Corn Bread, sliced<br /> +Saddle of Lamb<br /> +Chicory Salad<br /> +Asparagus, Sauce Mousseline<br /> +Hot Waffles<br /> +Café au Lait</p> + +<hr class="l15" /> + +<p class="center"><i>Chi Psi Fraternity</i>, August 28, 1915:</p> + +<p class="center"> +Toke Points<br /> +Clear Bortsch<br /> +Salted Almonds Celery Olives<br /> +Lobster Newburgh<br /> +Vol au Vent, Financière<br /> +Chateaubriand, Colbert<br /> +Peas à la Française<br /> +Pommes Château<br /> +Champagne Punch<br /> +Breast of Squab<br /> +Salad de Saison<br /> +Fancy Ice Cream<br /> +Cakes</p> + +<hr class="l15" /> + +<p class="center"><i>Hayashi Banquet</i>, March 24, 1916:</p> + +<p class="center"> +California Oysters on Half Shell<br /> +Potage Lemardelais<br /> +Salted Walnuts Olives Celery<br /> +Mountain Trout, Meunière<br /> +Pommes Maître d'Hôtel<br /> +Noisette of Baby Lamb, Périgord<br /> +Croustade St. Germain<br /> +Sorbet Doi<br /> +Roast Guinea Hen<br /> +Lettuce and Tomato Salad<br /> +Glacé Madeleine<br /> +Mignardises<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mr. A. Johnston, dinner to Charles Schwab</i>, +May 9, 1915:</p> + +<p class="center"> +Crab Cocktail, Moscovite<br /> +Chicken Gumbo, Princess<br /> +Almonds Olives<br /> +Sweetbreads, Eugenie<br /> +Roast Guinea Hen<br /> +Grilled Sweet Potato<br /> +Artichokes, French Dressing<br /> +Fancy Ice Cream<br /> +Assorted Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mr. James Woods, dinner to Mr. Boomer +of New York</i>, May 13, 1915:</p> + +<p class="center"> +Hors d'Oeuvres<br /> +Beef Tea en Tasse Diable<br /> +Olives Almonds<br /> +Frog<br /> +Vol au Vent of Chicken<br /> +Saddle of Lamb<br /> +Potatoes Reine<br /> +Chicory<br /> +Asparagus, Hollandaise Sauce<br /> +Bavarois<br /> +Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Knights of the Royal Arch</i>, May 20, 1915:</p> + +<p class="center"> +Toke Points<br /> +Cream of Celery<br /> +Olives Almonds<br /> +Striped Bass, Joinville<br /> +Tournedos Forestière<br /> +Pommes Rissolé<br /> +Peas Étuvé<br /> +Champagne Punch<br /> +Roast Squab Chicken<br /> +Salad de Saison<br /> +Fancy Ice Cream<br /> +Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mrs. Neustadter</i>, February 14, 1916:</p> + +<p class="center"> +California and Toke Points<br /> +Consommé de Volaille, Royal<br /> +Almonds Olives<br /> +Frogs à la Michels<br /> +Asparagus, Hollandaise<br /> +Chicken Poêlé<br /> +Brandied Peaches<br /> +Pommes Fondantes<br /> +Goose Liver Sauté<br /> +Lettuce, French Dressing<br /> +Fancy Ice Cream<br /> +Assorted Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Real Estate Banquet</i>, February 5, 1916:</p> + +<p class="center"> +Toke Points<br /> +Mongol<br /> +English Walnuts Olives Celery<br /> +Fillet of Bass, Joinville<br /> +Sweetbread Cutlets, Virginia<br /> +Peas<br /> +Roast Squab<br /> +Potatoes Château<br /> +Salad de Saison<br /> +Fancy Ice Cream<br /> +Assorted Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mr. L. J. Scroffy</i>, February 4, 1916:</p> + +<p class="center"> +Fresh Caviar<br /> +Celery Olives Almonds<br /> +Terrapin Maryland<br /> +Wild Rice<br /> +Virginia Ham Glacé, Ferrari<br /> +Faison Truffles<br /> +Salad de Saison<br /> +Pudding Glacé, Diplomate<br /> +Mignardises<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mrs. J. C. Cowdin</i>, January 27, 1916:</p> + +<p class="center"> +Canapé de Caviar Frais<br /> +Huîtres de Californie<br /> +Bortsch Clair en Tasse<br /> +Celeri Olives Mures Amandes Salées<br /> +Poitrine de Faisan aux Figues<br /> +Pommes à la Reine<br /> +Petits Pois à la Française<br /> +Foie d'Oie à la Gelée<br /> +Salad de Laitue<br /> +Coupe St. Jacques<br /> +Mignardises<br /> +Demi Tasse</p> + +<p><span class="pagenum"><a name="Page_392" id="Page_392">392</a></span></p> + +<hr class="l15" /> + +<p class="center"><i>Mrs. Samuel Rissinger</i>, January 5, 1916:</p> + +<p class="center"> +Hors d'Oeuvres Russe<br /> +Potage Lord Mayor<br /> +Almonds Olives Celery<br /> +Frogs, Michels<br /> +Breast of Pheasant, Rossini<br /> +Figs au Madère<br /> +Fresh Asparagus, Hollandaise<br /> +Salad Veronica<br /> +Apple Charlotte<br /> +Ice Cream Pralinée<br /> +Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Bagmen of Bagdad</i>, December 30, 1915:</p> + +<p class="center"> +Toke Points<br /> +Green Turtle Soup<br /> +Celery Olives Almonds<br /> +Terrapin Maryland<br /> +Noisette of Lamb, Colbert<br /> +Haricot Panachée<br /> +Potatoes Rissolée<br /> +Champagne Punch<br /> +Breast of Duck, Currant Jelly<br /> +Fried Hominy<br /> +Cold Asparagus, Mustard Sauce<br /> +Pudding Glacé<br /> +Assorted Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mr. Horace Hill</i>, December 22, 1915:</p> + +<p class="center"> +California Oysters on Half Shell, Mignonnette<br /> +Chicken Gumbo, Princess<br /> +Celery Olives Almonds<br /> +Vol au Vent of Crab Meat, Monza<br /> +Saddle of Spring Lamb<br /> +Purée of Chestnut<br /> +Peas à la Française<br /> +Aspic de Foie Gras, Romaine<br /> +Orange Soufflé Glacé<br /> +Assorted Cakes<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>Mrs. Jules Levy</i>, January 10, 1917:</p> + +<p class="center"> +Toke Points<br /> +Petite Marmite with Marrow Dumplings<br /> +Cheese Straws<br /> +Frogs, Neptune<br /> +Breast of Duckling à l'Orange<br /> +Potatoes Fondantes<br /> +Sweet and Sour String Beans<br /> +Fresh Asparagus, Hollandaise<br /> +Foie d'Oie aux Truffes<br /> +Lettuce Salad<br /> +Omelette Soufflé aux fraises<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>Mr. Otto Irving Wise</i>, December 27, 1916:</p> + +<p class="center"> +Queux d'Écrevisse, Moscovite<br /> +Broth in Cups<br /> +Celery Olives Almonds<br /> +Frogs Marinière<br /> +Boneless Squab Guinea Hen<br /> +Pommes à la Reine<br /> +Artichoke Bottom, Hollandaise<br /> +Mousse de Foie Gras, Virginie<br /> +Lettuce Salad, French Dressing<br /> +Pudding Diplomate<br /> +Fancy Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mr. L. A. Schwabacher</i>, December 2, 1916:</p> + +<p class="center"> +Canapé de Caviar<br /> +Queux d'Écrevisse, Moscovite<br /> +Broth in Cups au Cerfeuil<br /> +Celery Olives Almonds<br /> +Frogs' Legs à la Schwabacher<br /> +Ris de Veau Braise<br /> +Truffes de Périgord en Serviette<br /> +Boneless Squab Guinea Hen, Farcis<br /> +Pommes à la Reine<br /> +Asperges Nouvelles, Hollandaise<br /> +Mousse de Foie Gras, Virginie<br /> +Salad de Laitue<br /> +Pudding Diplomate<br /> +Mignardises<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>Mr. Colum</i>, June 28, 1919:</p> + +<p class="center"> +Canapé Caviar with Cocktail<br /> +Toke Points<br /> +Green Turtle Soup<br /> +Almonds Olives<br /> +Lobster Newburg<br /> +Ham Glacé, Champagne Sauce<br /> +Timbale of Spinach<br /> +Iowa Corn Bread<br /> +Vol au Vent Toulouse<br /> +Kirsch Punch<br /> +Guinea Hen<br /> +Potatoes Château<br /> +Salad<br /> +Ice Cream Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mrs. J. Ehrman, Supper</i>, October 27, 1915:</p> + +<p class="center"> +Oysters on Half Shell<br /> +Frogs in Rings<br /> +Broiled Squab on Toast<br /> +Shoestring Potatoes<br /> +Lettuce Salad<br /> +Chocolate Parfait<br /> +Strawberry Water Ice<br /> +Assorted Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mr. Charles Schwab</i>, May 15, 1915:</p> + +<p class="center"> +Suprême Frascate<br /> +Potage Lemardelais, Passe<br /> +Almonds Olives<br /> +Fillet of Trout, Café de Paris<br /> +Breast of Chicken, Colbert<br /> +Peas à la Française<br /> +Artichokes, Hollandaise Sauce<br /> +Terrine de Foie Gras<br /> +Lettuce aux Cerfeuil<br /> +Bavarois aux Fraise and Framboise<br /> +Assorted Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Pacific Musical Club, Supper</i>, February 23, +1916:</p> + +<p class="center"> +Toke Points<br /> +Salted Almonds<br /> +Broiled Squab<br /> +Sybil Potatoes<br /> +Salad de Saison<br /> +Ice Cream, Mozart<br /> +Fancy Cakes<br /> +Coffee</p> + +<p><span class="pagenum"><a name="Page_393" id="Page_393">393</a></span></p> + +<hr class="l15" /> + +<p class="center"><i>St. Ignatius University</i>, November 9, 1916:</p> + +<p class="center"> +Blue Points<br /> +Clear Turtle<br /> +Almonds Celery Olives<br /> +Sole Normande<br /> +Filet Mignon, Sauce Madère<br /> +Haricots Panaches<br /> +Potatoes Noisette<br /> +Champagne Punch<br /> +Roast Squab Chicken<br /> +Salad de Saison<br /> +Glacé Madeleine<br /> +Fancy Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mr. T. F. Baxter, Supper</i>, November 20, +1916:</p> + +<p class="center"> +California Oysters on Half Shell, Mignonnette<br /> +Crab Meat, Monza<br /> +Breast of Squab, Colbert<br /> +Lettuce Salad<br /> +Fancy Ice Cream<br /> +Assorted Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>First Subscription Ball, Mrs. S. S. Martin, +Supper</i>, December 22, 1915:</p> + +<p class="center"> +Scrambled Eggs<br /> +Bacon<br /> +Sausages<br /> +Toast Melba<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mr. Ercole Canessa, Luncheon</i>, May 29, +1915:</p> + +<p class="center"> +Hors d'Oeuvres<br /> +Salted Almonds<br /> +Fillet of Sand Dabs, Victor, Tartar Sauce<br /> +Breast of Chicken, Colbert<br /> +Peas Soufflé Potato<br /> +Soufflé Chocolat<br /> +Sauce Vanilla<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>Prudential Insurance Company of America, +Luncheon</i>, February 15, 1916:</p> + +<p class="center"> +Canapé of Anchovies<br /> +Potage Lambale<br /> +Olives<br /> +Lobster Newburgh<br /> +Loin of Lamb, Zahler<br /> +Salad de Saison<br /> +Hot Mince Pie<br /> +Black Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mrs. A. Welch, Luncheon</i>, February 16, +1916:</p> + +<p class="center"> +Fruit Cocktail in Coupe<br /> +Chicken Broth in Cups<br /> +Almonds<br /> +Fillet of Sole, Tartare<br /> +Broiled Squab<br /> +Pommes Château<br /> +Cold Asparagus, Mustard Sauce<br /> +Fancy Ice Cream<br /> +Cakes Caroline<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Dr. Hugo Lieber</i>, May 18, 1915:</p> + +<p class="center"> +California Oysters<br /> +Strained Gumbo<br /> +Olives Almonds<br /> +Fillet of Sole, Florentine<br /> +Breast of Chicken, Colbert<br /> +Pomme Foudaietes<br /> +Lettuce<br /> +Asparagus, Hollandaise Sauce<br /> +Ice Cream Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mrs. Hiram Johnson</i>, July 22, 1915:</p> + +<p class="center"> +Cantaloupe Moscovite<br /> +Beef Tea in Cups<br /> +Salted Almonds<br /> +Fillet of Trout, Café de Paris<br /> +Breast of Chicken with Truffles<br /> +Potatoes Noisettes<br /> +Hearts of Lettuce<br /> +Biscuit Glacé, St. Francis<br /> +Friandises<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>National Association of Professional Baseball</i>, +November 10, 1915:</p> + +<p class="center"> +Toke Points<br /> +Cream à la Reine<br /> +Celery Olives Almonds<br /> +Fillet of Sole, Joinville<br /> +Chicken Croquettes with Peas<br /> +Roman Punch<br /> +Imperial Squab<br /> +Salad de Saison<br /> +Fancy Ice Cream<br /> +Fancy Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Inland Iron Company</i>, May 27, 1915:</p> + +<p class="center"> +Crab Cocktail, Moscovite<br /> +Clear Bortsch in Cups<br /> +Salted Almonds Ripe Olives<br /> +Sand Dabs, Meunière<br /> +Sweetbread Cutlets, St. Germain<br /> +Chateaubriand, Sauce Madère<br /> +Artichokes<br /> +Pommes Fondantes<br /> +Sorbet au Champagne<br /> +Roast Imperial Squab<br /> +Salad de Saison<br /> +Ice Cream<br /> +Mignardises<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Prudential Insurance Company</i>, May 24, +1919:</p> + +<p class="center"> +Cherry Stone<br /> +Clear Green Turtle<br /> +Salted Almonds Ripe Olives<br /> +Aiguillette of Sole, Marjory<br /> +Filet Mignon with Fresh Mushrooms<br /> +Flageolet aux Fines Herbes<br /> +Potato Château<br /> +Orange Sherbet<br /> +Roast Imperial Squab<br /> +Chiffonade Salad<br /> +Fancy Ice Cream<br /> +Assorted Cakes<br /> +Coffee</p> + +<p><span class="pagenum"><a name="Page_394" id="Page_394">394</a></span></p> + +<hr class="l15" /> + +<p class="center"><i>Mr. Henry T. Scott</i>, May 19, 1915:</p> + +<p class="center"> +Bouchées Fui with Cocktail<br /> +Fresh Caviar<br /> +California Oyster Soup<br /> +Almonds Olives<br /> +Sand Dabs, Sauté, Meunière<br /> +Pommes Parisienne, Persillade<br /> +Breast of Duck<br /> +New String Beans<br /> +Chicory and Escarole Salad<br /> +Mousse of Fresh Strawberries<br /> +Assorted Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Dinner in honor of Baron S. Goto, given by +Consul General T. Ohta</i>:</p> + +<p class="center"> +Grapefruit and Orange au Marasquin<br /> +Potage Lemardelais<br /> +Salted Pecans Ripe Olives<br /> +Bass Under Glass with Fresh Mushrooms<br /> +Noisette of Baby Lamb, Colbert<br /> +String Beans<br /> +Sorbet Mikado<br /> +Breast of Chicken, Lucullus<br /> +Potatoes Julienne<br /> +Cold Fresh Asparagus, Mustard Sauce<br /> +Fancy Ice Cream<br /> +Friandises<br /> +Demi Tasse<br /> +<i>White Wine</i> <i>Red Wine</i><br /> +<i>Champagne</i><br /> +<i>White Creme de Menthe</i><br /> +<i>Cognac</i><br /> +<i>Cigarettes</i><br /> +<i>Cigars</i></p> + +<hr class="l15" /> + +<p class="center"><i>Mr. Raphael Weill</i>, May 13, 1915:</p> + +<p class="center"> +California Oysters on Half Shell<br /> +Brandade<br /> +Saddle of Lamb<br /> +Petits Pois à la Française<br /> +Chicory<br /> +Blanc Mange<br /> +Petits Fours<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mrs. George Marye</i>, July 20, 1915:</p> + +<p class="center"> +Grapefruit Suprême<br /> +Salted Almonds and Pecans<br /> +Fillet of Sand Dabs, Mornay<br /> +Noisettes of Lamb, Sauce Diable<br /> +Corn<br /> +Boneless Squab, Stuffed<br /> +Hearts of Lettuce, Russian Dressing<br /> +Fresh Peach Ice Cream<br /> +Assorted Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mrs. H. Sinsheimer</i>, October 27, 1915:</p> + +<p class="center"> +Toke and California Oysters<br /> +Einlauf Suppe<br /> +Almonds<br /> +Frogs Raphaël, Weill<br /> +Eingedampfte Chicken<br /> +French Fried Potatoes<br /> +String Beans au Beurre<br /> +Bottoms of Artichokes, Lettuce Victor<br /> +Orange Soufflé Glacé St. Francis<br /> +Fancy Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Retail Dry Goods Association</i>, October 10, +1916:</p> + +<p class="center"> +Blue Points<br /> +Potage Lord Mayor<br /> +Celery Olives Almonds<br /> +Fillet of Sole, Bagration<br /> +Tournedos Forestière<br /> +Potatoes Noisette<br /> +Peas Étuvé<br /> +Champagne Punch<br /> +Roast Squab Chicken<br /> +Salade de Saison<br /> +Frozen Diplomate Pudding<br /> +Fancy Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Golden Gate Thoroughbred Breeders' Association</i>, +September 19, 1915:</p> + +<p class="center"> +Toke Points<br /> +Clear Turtle<br /> +Celery Olives Almonds<br /> +Aiguillette of Sole, Marguery<br /> +Vol au Vent Vaupaliere<br /> +Filet Mignon Madère<br /> +Peas à la Française<br /> +Champagne Punch<br /> +Breast of Squab<br /> +Potatoes Noisettes<br /> +Salade de Saison<br /> +Fancy Ice Cream<br /> +Assorted Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Fire Chief's Banquet of San Francisco</i>, +September 30, 1915:</p> + +<p class="center"> +Toke Points<br /> +Potage Lord Mayor<br /> +Celery Olives Almonds<br /> +Fillet of Bass, Marinière<br /> +Tournedos with Fresh Mushrooms<br /> +Peas à la Française<br /> +Potato Risolée<br /> +Roman Punch<br /> +Roast Squab<br /> +Salade de Saison<br /> +Fancy Ice Cream<br /> +Assorted Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Telephone Pioneers of America</i>, September +21, 1915:</p> + +<p class="center"> +Caviar d'Astrakan<br /> +Toke Points<br /> +Potage Windsor<br /> +Celery Almonds Olives<br /> +Écrevisses Voltaire<br /> +Mousse de Ris de Veau Royal<br /> +Chateaubriand Bayard<br /> +Petits Pois à la Française<br /> +Sorbet Ambassadrice<br /> +Poitrine de Guinea aux Fines Herbes<br /> +Pommes Noisettes<br /> +Salade Veronica<br /> +Glaces Fantaisies<br /> +Mignardises<br /> +Café Noir</p> + +<p><span class="pagenum"><a name="Page_395" id="Page_395">395</a></span></p> + +<hr class="l15" /> + +<p class="center"><i>West Virginia Banquet</i> (<i>West Virginia +Building, Exposition Grounds</i>), November 5, +1915:</p> + +<p class="center"> +Toke Points<br /> +Strained Gumbo, Princesse<br /> +Celery Olives Almonds<br /> +Fillet of Bass, Joinville<br /> +Sweetbread Braise with Peas<br /> +Champagne Punch<br /> +Roast Imperial Squab<br /> +Pommes Château<br /> +Salad de Saison<br /> +Fancy Ice Cream<br /> +Assorted Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mrs. Henry T. Scott</i>, August 30, 1915:</p> + +<p class="center"> +Canapé Caviar with Cocktail<br /> +Clear Bortsch in Cups<br /> +Cheese Straws<br /> +Salted Pecans<br /> +Sand Dabs, Meunière<br /> +Mousse of Virginia Ham<br /> +Timbale of Spinach<br /> +Breast of Pheasant, Lucullus<br /> +Salad Veronica<br /> +Coupes Curasco<br /> +Fancy Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Carlos Sanjinis</i> (<i>Bolivian Consul</i>), August +23, 1915:</p> + +<p class="center"> +Toke Points<br /> +Green Turtle Soup, Xerxes<br /> +Almonds Olives Celery<br /> +Lobster Newburgh<br /> +Noisette of Lamb, Périgordine<br /> +Peas à la Française<br /> +Pommes à la Reine<br /> +Champagne Punch<br /> +Breast of Chicken, Virginia Ham<br /> +Celery Victor<br /> +Fancy Ice Cream<br /> +Assorted Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Papyrus Club</i>, May 15, 1918.</p> + +<p class="center"> +Coupe Printanière au Kirsch<br /> +Consommé Tomato Chantilly<br /> +Olives<br /> +Sand Dabs, Meunière<br /> +Pommes Hollandaise<br /> +Château Briand Forestière<br /> +Cold Asparagus, Mustard Sauce<br /> +Meringue Glacée<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>Dinner to Mr. Thomas Coleman, Manager +Hotel St. Francis</i>, September 26, 1918.</p> + +<p class="center"> +Toke Points<br /> +Clear Turtle<br /> +Olives Almonds<br /> +Écrevisses Voltaire<br /> +Breast of Chicken, Colbert<br /> +Peas Étuvé Potatoes Fondante<br /> +Hearts of Lettuce St. Francis<br /> +Fancy Ice Cream<br /> +Cakes Caroline<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mrs. Anita Baldwin</i>, August 14, 1915:</p> + +<p class="center"> +Fruit Salad Suprême<br /> +Consommé<br /> +Almonds Olives<br /> +Frogs, Neptune<br /> +Mousse of Virginia Ham<br /> +Purée of Fresh Artichokes<br /> +Breast of Chicken<br /> +Pommes Soufflée<br /> +Alligator Pears<br /> +Pudding Nesselrode<br /> +Fancy Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mrs. E. H. Stotesbury</i>, July 25, 1915:</p> + +<p class="center"> +Astrakan Caviar<br /> +Chicken Broth<br /> +Cheese Straws<br /> +Salted Pecans and Almonds<br /> +Sand Dabs, Tempis<br /> +Pommes Parisienne<br /> +Virginia Ham<br /> +English Spinach<br /> +Corn Lieb<br /> +Breast of Squab Chicken<br /> +Salad Ravajole<br /> +Coupes Fraise<br /> +Fancy Cakes<br /> +Coffee<br /> +Candy</p> + +<hr class="l15" /> + +<p class="center"><i>Monsieur Gregoire, French Building, P. P. +I. E.</i>, November 15, 1919:</p> + +<p class="center"> +Bouchées Fines<br /> +Huîtres Mignonnettes<br /> +Bisque d'Écrevisses<br /> +Almonds Celery Olives<br /> +Truite de Rivière<br /> +Tournedos Cheron<br /> +Pommes Soufflée<br /> +Poitrine de Volaille, Virginie<br /> +Coeur de Laitue<br /> +Glacé Madeleine<br /> +Friandises<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Students Army Training Corps</i>, December +7, 1918.</p> + +<p class="center"> +Oyster Cocktail<br /> +Potage Mongol<br /> +Olives Celery Almonds<br /> +Filet of Sole, Joinville<br /> +Roast Imperial Squab<br /> +Peas Étuvé Potatoes Parisienne<br /> +Salad de Saison<br /> +Fancy Ice Cream<br /> +Assorted Cakes<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mr. Jesse Lillienthal (Luncheon)</i>, November +7, 1918.</p> + +<p class="center"> +California Oyster Cocktail<br /> +Olives Celery<br /> +Filet Mignon Grilled<br /> +Pommes Château<br /> +New String Beans<br /> +Individual Alaska<br /> +Demi Tasse</p> + +<p><span class="pagenum"><a name="Page_396" id="Page_396">396</a></span></p> + +<hr class="l15" /> + +<p class="center"><i>Mr. Mulcahy</i>, February 26, 1918:</p> + +<p class="center"> +Toke Points Mignonnette<br /> +Clear Bortsch in Cups<br /> +Celery Olives Almonds<br /> +Écrevisses Voltaire<br /> +Noisette of Lamb with Fresh Mushrooms<br /> +Peas Étuvé—Pommes Lorette<br /> +Breast of Duck<br /> +Fried Hominy<br /> +Endive, Victor Dressing<br /> +Asparagus Glacée<br /> +Assorted Cakes<br /> +Café Marcel</p> + +<hr class="l15" /> + +<p class="center"><i>Colonel Tessier</i>, November 4, 1918:</p> + +<p class="center"> +Potage St. Germain<br /> +Almonds<br /> +Fillet Sand Dabs, Sauce Écrevisses<br /> +Poulet Poêle<br /> +Pommes Champs Elysées<br /> +Petits Pois Parisienne<br /> +Lettuce Salad, Fines Herbes<br /> +Soufflée, Vanilla Sauce<br /> +Fruit<br /> +Coffee</p> + +<hr class="l15" /> + +<p class="center"><i>Mr. T. Ohta</i>:</p> + +<p class="center"> +Blue Points Mignonnette<br /> +Clear Green Turtle Soup<br /> +Salted Nuts Celery Olives<br /> +Écrevisses Voltaire<br /> +Mackerel Mikado<br /> +Jumbo Squab, Parisienne<br /> +Asparagus, Hollandaise<br /> +Salad Fruitière<br /> +Fresh Figs, Sake<br /> +Friandises<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>Luncheon to Major Harley, Mr. French and +Friends</i>, November 5, 1918:</p> + +<p class="center"> +Écrevisses Gourmets Cold<br /> +Broiled Chicken<br /> +Peas Étuvé—Potatoes Champs Élysées<br /> +Cream Cheese and Bar le Duc<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>Mr. M. J. Cohen</i>, April 16, 1917:</p> + +<p class="center"> +Toke Points<br /> +Potage Lord Mayor<br /> +Celery Olives Almonds<br /> +Terrapin Maryland<br /> +Whole Squab Chicken<br /> +Potatoes Château<br /> +Cold Asparagus, Figaro<br /> +Fancy Ice Cream<br /> +Cakes<br /> +Demi Tasse</p> + +<hr class="l15" /> + +<p class="center"><i>Mr. Mogi</i>, January 16, 1918:</p> + +<p class="center"> +Fresh Caviar on Ice Socle<br /> +Clear Green Turtle, Amontillado<br /> +Almonds Celery Olives<br /> +Frogs Legs, Michels<br /> +Sweetbread aux Truffes<br /> +Petits Pois<br /> +Goose Liver with Apples<br /> +Punch Mikado<br /> +Pheasant, Bread Sauce<br /> +Potatoes Champs Élysées<br /> +Melon Richelieu<br /> +Cakes<br /> +Coffee</p> + +<h2 class="p6">INDEX</h2> +<p><span class="pagenum"><a name="Page_397" id="Page_397">397</a></span></p> + + +<p>The Classified Index follows on pages <a href="#Page_398">398</a> to <a href="#Page_412">412</a>, +inclusive. The general Alphabetical Index is on +pages <a href="#Page_413">413</a> to <a href="#Page_430">430</a> inclusive.</p> +<p><span class="pagenum"><a name="Page_398" id="Page_398">398</a></span></p> + +<ul class="none"> +<li class="l_head"><a name="CEREALS" id="CEREALS"></a>CEREALS</li> + +<li>Boiled farina in milk, <a href="#jul_6">July 6</a></li> +<li>Fried hominy, <a href="#oct_29">Oct. 29</a></li> +<li>Force and cream, <a href="#oct_30">Oct. 30</a>; <a href="#nov_8">Nov. 8</a></li> +<li>Germea, <a href="#nov_22">Nov. 22</a></li> +<li>Grape-nuts, <a href="#nov_15">Nov. 15</a></li> +<li>Hominy, <a href="#oct_28">Oct. 28</a></li> +<li>Malta vita, <a href="#nov_16">Nov. 16</a></li> +<li>Pearl grits, <a href="#mar_5">March 5</a></li> +<li>Pearl grits with cream, <a href="#nov_11">Nov. 11</a></li> +<li>Pettijohns, <a href="#oct_29">Oct. 29</a></li> +<li>Shredded wheat biscuits, <a href="#nov_10">Nov. 10</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="CHEESE" id="CHEESE"></a>CHEESE</li> + +<li>Cheese balls, <a href="#oct_29">Oct. 29</a></li> +<li>Cottage cheese, <a href="#may_24">May 24</a></li> +<li>Cream cheese with Bar-le-Duc, <a href="#dec_29">Dec. 29</a></li> +<li>Olympic Club cheese, <a href="#oct_23">Oct. 23</a></li> +<li>Petaluma cream cheese, <a href="#sep_18">Sept. 18</a></li> +<li>Soufflé au fromage (cheese soufflé), <a href="#apr_4">April 4</a></li> +<li>St. Francis cheese, <a href="#jul_1">July 1</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="CHICKEN" id="CHICKEN"></a>CHICKEN</li> + +<li>À la King, <a href="#nov_11">Nov. 11</a></li> +<li>Austrian fritters, <a href="#apr_22">April 22</a></li> +<li>À l'Estragon, <a href="#mar_8">March 8</a></li> +<li>Boiled fowl, <a href="#oct_29">Oct. 29</a></li> +<li>Breast of chicken, Alexandra, <a href="#dec_21">Dec. 21</a></li> +<li>Breast of chicken with Virginia ham, <a href="#feb_22">Feb. 22</a></li> +<li>Breast of chicken with figs, <a href="#sep_22">Sept. 22</a></li> +<li>Breast of chicken, James Woods, <a href="#oct_25">Oct. 25</a></li> +<li>Baked chicken with rice, <a href="#mar_19">March 19</a></li> +<li>Broiled chicken, Tyrolienne, <a href="#may_28">May 28</a></li> +<li>Breast of chicken en aspic, <a href="#jul_26">July 26</a></li> +<li>Boiled fowl, celery sauce, <a href="#aug_21">Aug. 21</a></li> +<li>Chicken croquettes, <a href="#dec_23">Dec. 23</a></li> +<li>Cold chicken, Isabella, <a href="#sep_20">Sept. 20</a></li> +<li>Coquille of chicken, Mornay, <a href="#oct_12">Oct. 12</a></li> +<li>Diva, <a href="#nov_13">Nov. 13</a></li> +<li>Deviled chicken's legs, <a href="#apr_30">April 30</a></li> +<li>Deviled chicken's legs with Virginia ham, <a href="#sep_3">Sept. 3</a></li> +<li>Edward VII, <a href="#dec_9">Dec. 9</a></li> +<li>Essence of chicken in cup, <a href="#feb_6">Feb. 6</a></li> +<li>En cocotte, Bazar, <a href="#oct_20">Oct. 20</a></li> +<li>Fried, Maryland, <a href="#jan_20">Jan. 20</a></li> +<li>Fried, Villeroi, <a href="#jun_26">June 26</a></li> +<li>Fried, Savoy, <a href="#sep_8">Sept. 8</a></li> +<li>Fried, country style, <a href="#nov_12">Nov. 12</a></li> +<li>Fricassee, à l'ancienne, <a href="#jun_27">June 27</a></li> +<li>Hash, Victor, <a href="#dec_3">Dec. 3</a></li> +<li>Hash, on toast, <a href="#feb_15">Feb. 15</a></li> +<li>Hash, à l'Italienne, <a href="#oct_9">Oct. 9</a></li> +<li>Leon X, <a href="#oct_17">Oct. 17</a></li> +<li>Livers, sauté, forestière, <a href="#feb_8">Feb. 8</a></li> +<li>Livers sauté, au Madère, <a href="#dec_14">Dec. 14</a></li> +<li>Plain, roasted, <a href="#oct_27">Oct. 27</a></li> +<li>Patties, Toulouse, <a href="#may_12">May 12</a></li> +<li>Potpie, home style, <a href="#feb_18">Feb. 18</a></li> +<li>Sauté, Ambassadrice, <a href="#dec_6">Dec. 6</a></li> +<li>Sauté, Marengo, <a href="#dec_8">Dec. 8</a></li> +<li>Sauté, Parisienne, <a href="#feb_12">Feb. 12</a></li> +<li>Sauté, Montmorency, <a href="#feb_23">Feb. 23</a></li> +<li>Sauté, Salonika, <a href="#mar_3">March 3</a></li> +<li>Sauté, Hongroise, <a href="#mar_17">March 17</a></li> +<li>Sauté, Portugaise, <a href="#mar_18">March 18</a></li> +<li>Sauté, Chasseur, <a href="#apr_3">April 3</a></li> +<li>Sauté, D'Austin, <a href="#apr_16">April 16</a></li> +<li>Sauté, Madeleine, <a href="#apr_29">April 29</a></li> +<li>Sauté, Demidoff, <a href="#may_3">May 3</a></li> +<li>Sauté, au Madère, <a href="#may_13">May 13</a></li> +<li>Sauté, Amphitian, <a href="#may_16">May 16</a></li> +<li>Sauté, demi-deuil, <a href="#may_31">May 31</a></li> +<li>Sauté, Archiduc, <a href="#jun_14">June 14</a></li> +<li>Sauté, Viennoise, <a href="#jul_3">July 3</a></li> +<li>Sauté, Lafitte, <a href="#jul_7">July 7</a></li> +<li>Sauté, Alsacienne, <a href="#aug_31">Aug. 31</a></li> +<li>Sauté, Josephine, <a href="#oct_13">Oct. 13</a></li> +<li>Stuffed chicken with California raisins, <a href="#oct_23">Oct. 23</a></li> +<li>Tyrolienne, <a href="#mar_26">March 26</a></li> +<li>Valencienne, <a href="#jan_7">Jan. 7</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="SQUAB_CHICKEN" id="SQUAB_CHICKEN"></a>SQUAB CHICKEN</li> + +<li>Broiled, <a href="#nov_23">Nov. 23</a></li> +<li>Michels, <a href="#jul_22">July 22</a></li> +<li>Plain potted, <a href="#jan_10">Jan. 10</a></li> +<li>Sauté, Sutro, <a href="#feb_26">Feb. 26</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="CAPON" id="CAPON"></a>CAPON</li> + +<li>Galantine, <a href="#jul_19">July 19</a></li> +<li>Stuffed, Bruxelloise, <a href="#feb_27">Feb. 27</a></li> +<li>Stuffed, St. Antoine, <a href="#jan_4">Jan. 4</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="BEEF" id="BEEF"></a>BEEF</li> + +<li>Braised beef, with calf's feet, <a href="#dec_4">Dec. 4</a></li> +<li>Beefsteak, Provençale, <a href="#jan_13">Jan. 13</a></li> +<li>Beefsteak, Bismarck, <a href="#jan_18">Jan. 18</a></li> +<li>Beef tongue, boiled, <a href="#jan_29">Jan. 29</a></li> +<li>Beef à la mode, <a href="#may_21">May 21</a></li> +<li>Braised beef, <a href="#jun_12">June 12</a></li> +<li>Beef marrow, Princess, <a href="#jul_8">July 8</a></li> +<li>Braised beef, comfortable, <a href="#sep_7">Sept. 7</a></li> +<li>Beefsteak, Jussien, <a href="#oct_3">Oct. 3</a></li> +<li>Baked porterhouse, <a href="#oct_11">Oct. 11</a></li> +<li>Beef tongue, Menschikoff, <a href="#oct_15">Oct. 15</a></li> +<li>Beef tongue, Parisienne, <a href="#mar_11">March 11</a></li> +<li>Broiled tenderloin steak, <a href="#nov_8">Nov. 8</a></li> +<li>Broiled sirloin steak, Cliff House, <a href="#jun_9">June 9</a></li> +<li>Corned beef and cabbage, <a href="#jan_27">Jan. 27</a></li> +<li>Corned beef hash, <a href="#mar_31">March 31</a></li> +<li>Corned beef hash, browned, <a href="#mar_31">March 31</a></li> +<li>Corned beef hash, au gratin, <a href="#mar_31">March 31</a></li> +<li>Chipped beef on toast, <a href="#jun_8">June 8</a></li> +<li>Filet mignon, <a href="#apr_14">April 14</a></li> +<li>Filet mignon, Athénienne, <a href="#jun_16">June 16</a></li> +<li>Filet mignon, Bayard, <a href="#mar_4">March 4</a></li> +<li>Filet mignon, Chéron, <a href="#may_25">May 25</a>; <a href="#nov_29">Nov. 29</a></li> +<li>Filet mignon, Du Barry, <a href="#sep_11">Sept. 11</a></li> +<li>Filet mignon, Maréchale, <a href="#may_20">May 20</a></li> +<li>Filet mignon, Trianon, <a href="#apr_14">April 14</a></li> +<li>Fillet of beef, Charcutière, <a href="#apr_15">April 15</a></li> +<li>Fillet of beef, Cendrillon, <a href="#may_5">May 5</a></li> +<li>Fillet of beef, Lombarde, <a href="#may_12">May 12</a></li> +<li>Fillet of beef, Balzag, <a href="#jun_26">June 26</a></li> +<li>Fillet of beef, Dumas, <a href="#aug_14">Aug. 14</a></li> +<li>Hamburg steak, <a href="#nov_9">Nov. 9</a></li> +<li>Hashed fillet of beef, Sam Ward, <a href="#apr_29">April 29</a></li> +<li>Larded sirloin of beef, <a href="#nov_20">Nov. 20</a></li> +<li>Larded tenderloin of beef, <a href="#apr_28">April 28</a></li> +<li>Larded tenderloin of beef, Montbasson, <a href="#apr_28">April 28</a></li> +<li>Larded tenderloin of beef, St. Martin, <a href="#jun_1">June 1</a></li> +<li>Larded tenderloin of beef, Vigo, <a href="#jun_22">June 22</a></li> +<li>Larded tenderloin of beef, Lili, <a href="#jul_2">July 2</a></li> +<li>Larded tenderloin of beef, Sigurd, <a href="#sep_16">Sept. 16</a></li> +<li>Larded rump of beef, <a href="#jun_12">June 12</a></li> +<li>Miroton of beef, en bordure, <a href="#dec_2">Dec. 2</a></li> +<li>Minced tenderloin, à l'estragon, <a href="#feb_21">Feb. 21</a></li> +<li>Meat croquettes, <a href="#oct_11">Oct. 11</a></li> +<li>Ox tail braisé, <a href="#may_4">May 4</a></li> +<li>Planked sirloin steak, <a href="#jan_22">Jan. 22</a></li> +<li>Porterhouse steak, Bercy, <a href="#may_20">May 20</a></li> +<li>Porterhouse steak, Jolly, <a href="#jun_20">June 20</a></li> +<li>Planked sirloin steak, St. Francis, <a href="#jul_17">July 17</a></li> +<li>Rump steak, Bercy, <a href="#oct_31">Oct. 31</a></li> +<li>Roast top sirloin of beef, <a href="#nov_21">Nov. 21</a></li> +<li>Rheinbraten, <a href="#nov_26">Nov. 26</a></li> +<li>Rump steak, Dickinson, <a href="#aug_25">Aug. 25</a></li> +<li>Roast beef, Jules Albert, <a href="#aug_18">Aug. 18</a></li> +<li>Roast sirloin, fermière, <a href="#jun_14">June 14</a></li> +<li>Roast sirloin, Mounet-Sully, <a href="#aug_7">Aug. 7</a></li> +<li>Roast tenderloin, Berthieu, <a href="#jul_13">July 13</a></li> +<li>Roast tenderloin, Boucicault, <a href="#oct_10">Oct. 10</a></li> +<li>Roast tenderloin, vert pré, <a href="#jul_24">July 24</a></li> +<li>Sirloin steak, sauce Madère, <a href="#nov_4">Nov. 4</a></li> +<li>Sirloin of beef, roasted, <a href="#nov_5">Nov. 5</a></li> +<li>Sirloin steak, marchand de vin, <a href="#feb_11">Feb. 11</a></li> +<li>Sweet-sour beef tongue, <a href="#mar_1">March 1</a></li> +<li>Sirloin steak, Dickinson, <a href="#apr_7">April 7</a></li> +<li>Small tenderloin steak, Demidoff, <a href="#apr_17">April 17</a></li> +<li>Sour schmorrbraten, <a href="#may_16">May 16</a></li> +<li>Smoked beef tongue, with spinach, <a href="#may_22">May 22</a></li> +<li>Small tenderloin steak, Fedora, <a href="#may_27">May 27</a></li> +<li>Steak, Tartare, <a href="#jul_21">July 21</a></li> +<li>Small sirloin steak à la Russe, <a href="#jul_29">July 29</a> +<span class="pagenum"><a name="Page_399" id="Page_399">399</a></span></li> +<li>Salisbury steak, Stanley, <a href="#sep_14">Sept. 14</a></li> +<li>Small tenderloin steak, Cercle Militaire, <a href="#sep_23">Sept. 23</a></li> +<li>Sirloin steak, Saxonne, <a href="#sep_29">Sept. 29</a></li> +<li>Small tenderloin steak, Nicholas II, <a href="#sep_30">Sept. 30</a></li> +<li>Sirloin steak, Braconière, <a href="#oct_7">Oct. 7</a></li> +<li>Steak and kidney pie, <a href="#nov_17">Nov. 17</a></li> +<li>Tenderloin of beef, larded, <a href="#nov_2">Nov. 2</a></li> +<li>Tenderloin of beef, Cubaine, <a href="#apr_19">April 19</a></li> +<li>Tenderloin of beef, Cumberland, <a href="#apr_22">April 22</a></li> +<li>Tenderloin of beef, Brillat Savarin, <a href="#may_15">May 15</a></li> +<li>Tenderloin of beef, Voisin, <a href="#jun_4">June 4</a></li> +<li>Tenderloin of beef, Moderne, <a href="#aug_3">Aug. 3</a></li> +<li>Tenderloin of beef, Gambetta, <a href="#aug_9">Aug. 9</a></li> +<li>Tenderloin steak, Marseillaise, <a href="#jun_25">June 25</a></li> +<li>Tenderloin steak, Polonaise, <a href="#apr_25">April 25</a></li> +<li>Tournedos Massenet, <a href="#nov_22">Nov. 22</a></li> +<li>Tournedos Bordelaise, <a href="#may_8">May 8</a></li> +<li>Tournedos Niçoise, <a href="#may_17">May 17</a></li> +<li>Tournedos Bayard, <a href="#may_30">May 30</a></li> +<li>Tournedos, Vaudeville, <a href="#jun_29">June 29</a></li> +<li>Tournedos, Porte Maillot, <a href="#jul_10">July 10</a></li> +<li>Tournedos, Café Julien, <a href="#sep_1">Sept. 1</a></li> +<li>Tenderloin steak, Bernardi, <a href="#oct_13">Oct. 13</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="BREAD" id="BREAD"></a>BREAD, ETC.</li> + +<li>Almond biscuits, <a href="#oct_22">Oct. 22</a></li> +<li>Anchovy toast, <a href="#may_17">May 17</a></li> +<li>Bran bread, <a href="#oct_26">Oct. 26</a></li> +<li>Bran biscuits, <a href="#oct_26">Oct. 26</a></li> +<li>Breakfast rolls, <a href="#nov_25">Nov. 25</a></li> +<li>Cheese toast, <a href="#oct_19">Oct. 19</a></li> +<li>Corn bread, I, <a href="#dec_7">Dec. 7</a></li> +<li>Corn bread, II, <a href="#oct_25">Oct. 25</a></li> +<li>Four o'clock tea bran bread, <a href="#oct_26">Oct. 26</a></li> +<li>French bread, <a href="#nov_28">Nov. 28</a></li> +<li>Graham bread, <a href="#oct_25">Oct. 25</a></li> +<li>Homemade bread, <a href="#nov_28">Nov. 28</a></li> +<li>Lunch rolls, <a href="#nov_30">Nov. 30</a></li> +<li>Maryland beaten biscuits, <a href="#nov_17">Nov. 17</a></li> +<li>Maryland corn bread, <a href="#nov_13">Nov. 13</a></li> +<li>Milk toast, <a href="#nov_1">Nov. 1</a></li> +<li>Popover muffins, <a href="#jul_20">July 20</a></li> +<li>Puff paste crescents, <a href="#nov_14">Nov. 14</a></li> +<li>Pulled bread, <a href="#sep_15">Sept. 15</a></li> +<li>Raisin bread, <a href="#oct_25">Oct. 25</a></li> +<li>Snails, <a href="#oct_23">Oct. 23</a></li> +<li>Spoon or mush bread, <a href="#oct_24">Oct. 24</a></li> +<li>Tea biscuits, <a href="#nov_3">Nov. 3</a></li> +<li>Toast Melba, <a href="#mar_5">March 5</a></li> +<li>Wheat bran gems, <a href="#oct_26">Oct. 26</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="DUCKS_TAME" id="DUCKS_TAME"></a>DUCKS, TAME</li> + +<li>Breast of duck, Virginia style, <a href="#apr_26">April 26</a></li> +<li>Breast of duck, <a href="#apr_26">April 26</a></li> +<li>Roast Muscovy duck, <a href="#sep_24">Sept. 24</a></li> +<li>Roast tame duckling, <a href="#nov_9">Nov. 9</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><span class="i2"><a name="EGGS" id="EGGS"></a>EGGS</span><br /> +<a name="FRIED" id="FRIED"></a>FRIED</li> +<li>Fried, <a href="#oct_29">Oct. 29</a></li> +<li>Infante, <a href="#aug_19">Aug. 19</a></li> +<li>In oil, With chives, <a href="#may_30">May 30</a></li> +<li>With salt pork, <a href="#sep_2">Sept. 2</a></li> +<li>À la Russe, <a href="#jan_29">Jan. 29</a></li> +<li>À la tripe, <a href="#feb_12">Feb. 12</a></li> +<li>Bacon and eggs, <a href="#nov_5">Nov. 5</a></li> +<li>Bagration, <a href="#feb_15">Feb. 15</a></li> +<li>Basque, <a href="#jun_23">June 23</a></li> +<li>Belmont, <a href="#jun_6">June 6</a></li> +<li>Biarritz, <a href="#may_31">May 31</a></li> +<li>Bennett, <a href="#sep_27">Sept. 27</a></li> +<li>Bonne femme, <a href="#oct_7">Oct. 7</a></li> +<li>Bordelaise, <a href="#mar_2">March 2</a></li> +<li>Buckingham, <a href="#aug_16">Aug. 16</a></li> +<li>Canada, <a href="#aug_28">Aug. 28</a></li> +<li>Castro, <a href="#oct_1">Oct. 1</a></li> +<li>Coquelin, <a href="#apr_13">April 13</a></li> +<li>Don Juan, <a href="#aug_26">Aug. 26</a></li> +<li>Fedora, <a href="#jun_2">June 2</a></li> +<li>Gastronome, <a href="#mar_13">March 13</a></li> +<li>Grazienna, <a href="#sep_1">Sept. 1</a></li> +<li>Ham and eggs, <a href="#oct_29">Oct. 29</a></li> +<li>Lenox, <a href="#aug_22">Aug. 22</a></li> +<li>McKenzie, <a href="#oct_11">Oct. 11</a></li> +<li>Meyerbeer, <a href="#aug_20">Aug. 20</a></li> +<li>Mery, <a href="#jan_21">Jan. 21</a></li> +<li>Mirabeau, <a href="#jan_12">Jan. 12</a></li> +<li>Montebello, <a href="#aug_6">Aug. 6</a></li> +<li>Moscow, <a href="#jul_12">July 12</a></li> +<li>Oudinot, <a href="#jun_19">June 19</a>; <a href="#jan_20">Jan. 20</a></li> +<li>Sarah Bernhardt, <a href="#mar_7">March 7</a></li> +<li>St. Catherine, <a href="#jul_17">July 17</a></li> +<li>St. George, <a href="#apr_9">April 9</a></li> +<li>Suzette, <a href="#jul_29">July 29</a></li> +<li>Virginia ham and eggs, <a href="#apr_12">April 12</a></li> +<li>Venetian, in chafing dish, <a href="#apr_1">April 1</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="COLD_EGGS" id="COLD_EGGS"></a>COLD EGGS</li> +<li>Danoise, <a href="#jun_4">June 4</a></li> +<li>Poached, à l'Estragon, <a href="#jun_24">June 24</a></li> +<li>Poached, mayonnaise, <a href="#oct_31">Oct. 31</a></li> +<li>Riche, <a href="#aug_21">Aug. 21</a></li> +<li>Stuffed, with anchovies, <a href="#jul_5">July 5</a></li> +<li>Stuffed, epicure, <a href="#sep_14">Sept. 14</a></li> +<li>With celery, <a href="#aug_5">Aug. 5</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="SCRAMBLED" id="SCRAMBLED"></a>SCRAMBLED</li> +<li>Scrambled, <a href="#oct_28">Oct. 28</a></li> +<li>Belley, <a href="#sep_23">Sept. 23</a></li> +<li>Bullit, <a href="#oct_4">Oct. 4</a></li> +<li>Caroline, <a href="#jul_6">July 6</a></li> +<li>Havemeyer, <a href="#jul_9">July 9</a></li> +<li>Lucullus, <a href="#jul_19">July 19</a></li> +<li>Magda, <a href="#oct_13">Oct. 13</a></li> +<li>Marseillaise, <a href="#may_25">May 25</a></li> +<li>Mauresque, <a href="#aug_13">Aug. 13</a></li> +<li>Mayence, <a href="#jul_21">July 21</a></li> +<li>Nantaise, <a href="#sep_13">Sept. 13</a></li> +<li>Norwegian, <a href="#sep_28">Sept. 28</a></li> +<li>Pluche, <a href="#jul_31">July 31</a></li> +<li>Pocahontas, <a href="#mar_23">March 23</a></li> +<li>Raspail, <a href="#apr_14">April 14</a></li> +<li>Sarah Bernhardt, <a href="#oct_6">Oct. 6</a></li> +<li>Texas Clover, <a href="#apr_2">April 2</a></li> +<li>With anchovies, <a href="#nov_29">Nov. 29</a></li> +<li>With asparagus tips, <a href="#dec_8">Dec. 8</a></li> +<li>With bacon, <a href="#feb_6">Feb. 6</a></li> +<li>With cheese, <a href="#jun_14">June 14</a></li> +<li>With cheese, Swiss, <a href="#jul_5">July 5</a></li> +<li>With chives, <a href="#mar_30">March 30</a></li> +<li>With fine herbs, <a href="#dec_22">Dec. 22</a></li> +<li>With ham, <a href="#nov_6">Nov. 6</a></li> +<li>With lobster, <a href="#sep_11">Sept. 11</a></li> +<li>With morocquaine, <a href="#nov_22">Nov. 22</a></li> +<li>With morrilles, <a href="#jan_22">Jan. 22</a></li> +<li>With smoked beef, <a href="#oct_28">Oct. 28</a></li> +<li>With smoked salmon, <a href="#jul_24">July 24</a></li> +<li>With tomatoes, <a href="#aug_25">Aug. 25</a></li> +<li>With truffles, <a href="#mar_11">March 11</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="SHIRRED" id="SHIRRED"></a>SHIRRED EGGS</li> +<li>Shirred, <a href="#nov_7">Nov. 7</a></li> +<li>Amiral, <a href="#jun_21">June 21</a></li> +<li>Antoine, <a href="#jun_16">June 16</a></li> +<li>Au beurre noir, <a href="#nov_9">Nov. 9</a></li> +<li>Argenteuil, <a href="#jun_8">June 8</a></li> +<li>Bercy, <a href="#nov_24">Nov. 24</a></li> +<li>Bienvenue, <a href="#jul_14">July 14</a></li> +<li>Brunswick, <a href="#sep_30">Sept. 30</a></li> +<li>Carême, <a href="#mar_21">March 21</a></li> +<li>Caroli, <a href="#sep_3">Sept. 3</a></li> +<li>Chipolata, <a href="#jan_24">Jan. 24</a></li> +<li>Conté, <a href="#oct_12">Oct. 12</a></li> +<li>Créole, <a href="#dec_13">Dec. 13</a></li> +<li>De Lesseps, <a href="#aug_25">Aug. 25</a></li> +<li>Epicurienne, <a href="#apr_18">April 18</a></li> +<li>Imperial, <a href="#sep_19">Sept. 19</a></li> +<li>Jockey Club, <a href="#sep_6">Sept. 6</a></li> +<li>Lorraine, <a href="#apr_15">April 15</a></li> +<li>Meyerbeer, <a href="#mar_5">March 5</a></li> +<li>Metternich, <a href="#oct_19">Oct. 19</a></li> +<li>Ministerielle, <a href="#dec_25">Dec. 25</a></li> +<li>Monaco, <a href="#jun_5">June 5</a> +<span class="pagenum"><a name="Page_400" id="Page_400">400</a></span></li> +<li>Mornay, <a href="#jan_5">Jan. 5</a></li> +<li>Niçoise, <a href="#jul_24">July 24</a></li> +<li>Opéra, <a href="#aug_24">Aug. 24</a></li> +<li>Turque, <a href="#apr_30">April 30</a></li> +<li>With bananas, <a href="#may_27">May 27</a></li> +<li>With parsley, <a href="#feb_7">Feb. 7</a></li> +<li>With peppers, <a href="#jul_8">July 8</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="POACHED" id="POACHED"></a>POACHED</li> +<li>Poached, <a href="#oct_30">Oct. 30</a></li> +<li>Agostini, <a href="#jun_10">June 10</a></li> +<li>À la Reine, <a href="#feb_28">Feb. 28</a></li> +<li>Andalouse, <a href="#oct_10">Oct. 10</a></li> +<li>Argenteuil, <a href="#oct_9">Oct. 9</a></li> +<li>Aromatic, <a href="#dec_4">Dec. 4</a></li> +<li>Au fondu, <a href="#jun_11">June 11</a></li> +<li>Balti, <a href="#aug_17">Aug. 17</a></li> +<li>Bar le Duc, <a href="#jul_20">July 20</a></li> +<li>Benedict, <a href="#dec_9">Dec. 9</a>; <a href="#feb_3">Feb. 3</a></li> +<li>Beaujolais, <a href="#jan_6">Jan. 6</a></li> +<li>Benoit, <a href="#aug_29">Aug. 29</a></li> +<li>Bernadotte, <a href="#aug_31">Aug. 31</a></li> +<li>Blanchard, <a href="#jun_17">June 17</a></li> +<li>Bombay, <a href="#jun_20">June 20</a></li> +<li>Boston Style, <a href="#oct_8">Oct. 8</a></li> +<li>Brésilienne, <a href="#feb_11">Feb. 11</a></li> +<li>Céléstine, <a href="#jun_26">June 26</a></li> +<li>Chambord, <a href="#aug_30">Aug. 30</a></li> +<li>Châteaubriand, <a href="#may_6">May 6</a></li> +<li>Chambery, <a href="#sep_10">Sept. 10</a></li> +<li>With clams, Créole, <a href="#feb_1">Feb. 1</a></li> +<li>Colbert, <a href="#jun_13">June 13</a></li> +<li>Colonel, <a href="#feb_26">Feb. 26</a></li> +<li>Columbus, <a href="#may_28">May 28</a></li> +<li>Créole, <a href="#jul_4">July 4</a></li> +<li>Crossy, <a href="#apr_4">April 4</a></li> +<li>d'Artois, <a href="#apr_27">April 27</a></li> +<li>Dauphine, <a href="#sep_17">Sept. 17</a></li> +<li>Derby, <a href="#sep_20">Sept. 20</a></li> +<li>Diane, <a href="#dec_20">Dec. 20</a></li> +<li>d'Orleans, <a href="#aug_9">Aug. 9</a></li> +<li>Florentine, <a href="#sep_9">Sept. 9</a></li> +<li>Gambetta, <a href="#jan_13">Jan. 13</a></li> +<li>Germaine, <a href="#sep_7">Sept. 7</a></li> +<li>Gourmet, <a href="#apr_26">April 26</a>; <a href="#jul_11">July 11</a></li> +<li>Henri IV., <a href="#nov_23">Nov. 23</a></li> +<li>Hongroise, <a href="#may_23">May 23</a></li> +<li>Indienne, <a href="#dec_19">Dec. 19</a></li> +<li>Isabella, <a href="#sep_18">Sept. 18</a></li> +<li>Lackmée, <a href="#feb_7">Feb. 7</a></li> +<li>Malakoff, <a href="#may_3">May 3</a></li> +<li>Maltaise, <a href="#mar_9">March 9</a></li> +<li>Marlborough, <a href="#jul_16">July 16</a></li> +<li>Martha, <a href="#feb_25">Feb. 25</a></li> +<li>Mexicaine, <a href="#sep_24">Sept. 24</a></li> +<li>Mirabel, <a href="#may_16">May 16</a></li> +<li>Mounet-Sully, <a href="#mar_3">March 3</a></li> +<li>Nantaise, <a href="#oct_14">Oct. 14</a></li> +<li>Oriental, <a href="#jan_1">Jan. 1</a></li> +<li>Patti, <a href="#aug_1">Aug. 1</a></li> +<li>Paulus, <a href="#apr_16">April 16</a></li> +<li>Périgordine, <a href="#jul_28">July 28</a></li> +<li>Persanne, <a href="#dec_29">Dec. 29</a></li> +<li>Piedmontase, <a href="#jul_30">July 30</a></li> +<li>Presidential, <a href="#may_27">May 27</a></li> +<li>Princesse, <a href="#mar_17">March 17</a></li> +<li>Rothschild, <a href="#feb_20">Feb. 20</a></li> +<li>Sans Gêne, <a href="#nov_25">Nov. 25</a></li> +<li>St. Laurent, <a href="#apr_3">April 3</a></li> +<li>St. Pierre, <a href="#may_17">May 17</a></li> +<li>Taft, <a href="#oct_3">Oct. 3</a></li> +<li>Talleyrand, <a href="#feb_24">Feb. 24</a>; <a href="#apr_7">April 7</a></li> +<li>Tivoli, <a href="#dec_2">Dec. 2</a></li> +<li>Troubadour, <a href="#feb_13">Feb. 13</a></li> +<li>Vanderbilt, <a href="#may_26">May 26</a></li> +<li>Velour, <a href="#oct_5">Oct. 5</a></li> +<li>Vilna, <a href="#aug_4">Aug. 4</a></li> +<li>Virginia, <a href="#apr_12">April 12</a></li> +<li>Waterloo, <a href="#may_19">May 19</a></li> +<li>Zingara, <a href="#dec_31">Dec. 31</a></li> +<li>Zurlo, <a href="#oct_17">Oct. 17</a></li> +</ul> + +<ul class="none"> +<li class="l_head">EGGS <a name="MOLLET" id="MOLLET"></a>MOLLET</li> +<li>Auben, <a href="#sep_5">Sept. 5</a></li> +<li>À l'aurore, <a href="#oct_16">Oct. 16</a></li> +<li>Bordelaise, <a href="#aug_12">Aug. 12</a></li> +<li>Cream sauce, <a href="#aug_3">Aug. 3</a></li> +<li>Florentine, <a href="#aug_18">Aug. 18</a></li> +<li>Molière, <a href="#sep_11">Sept. 11</a></li> +</ul> + +<ul class="none"> +<li class="l_head">EGGS EN <a name="COCOTTE" id="COCOTTE"></a>COCOTTE</li> +<li>Boremis, <a href="#dec_8">Dec. 8</a></li> +<li>Commodore, <a href="#apr_29">April 29</a></li> +<li>Coquelicot, <a href="#dec_10">Dec. 10</a></li> +<li>Du Barry, <a href="#mar_19">March 19</a></li> +<li>d'Uxelles, <a href="#jun_3">June 3</a></li> +<li>Italienne, <a href="#dec_3">Dec. 3</a></li> +<li>Marigny, <a href="#nov_20">Nov. 20</a></li> +<li>Plain, <a href="#apr_24">April 24</a></li> +<li>Porto Rico, <a href="#may_20">May 20</a></li> +<li>Renaissance, <a href="#mar_10">March 10</a></li> +<li>Ribeaucourt, <a href="#oct_15">Oct. 15</a></li> +<li>Valentine, <a href="#apr_20">April 20</a></li> +<li>Voltaire, <a href="#apr_1">April 1</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="FISH" id="FISH"></a>FISH</li> + +<li>Admiral, <a href="#jan_31">Jan. 31</a></li> +<li>Alaska black cod, broiled, <a href="#feb_4">Feb. 4</a></li> +<li>Alaska black cod, kippered in cream, <a href="#aug_8">Aug. 8</a></li> +<li>Alaska black cod, smoked, broiled, <a href="#oct_9">Oct. 9</a></li> +<li>Alaska black cod, smoked in cream, <a href="#oct_22">Oct. 22</a></li> +<li>Alaska candlefish, broiled, <a href="#feb_25">Feb. 25</a></li> +<li>Alsatian fish, <a href="#oct_22">Oct. 22</a></li> +<li>Barracouda, aux fines herbes, <a href="#nov_2">Nov. 2</a></li> +<li>Barracouda, broiled, sauce Rougemont, <a href="#sep_1">Sept. 1</a></li> +<li>Bass, aiguillettes of, Massena, <a href="#mar_14">March 14</a></li> +<li>Bass, dijonnaise, <a href="#mar_12">March 12</a></li> +<li>Bass, fillet of, Argentina, <a href="#jun_17">June 17</a></li> +<li>Bass, fillet of, Brighton, <a href="#jul_5">July 5</a></li> +<li>Bass, fillet of, Dieppoise, <a href="#dec_8">Dec. 8</a></li> +<li>Bass, fillet of, Duglère, <a href="#may_9">May 9</a></li> +<li>Bass, fillet of, Menton, <a href="#mar_17">March 17</a></li> +<li>Bass, fillet of, 1905, <a href="#nov_20">Nov. 20</a></li> +<li>Bass, fillet of, shrimp sauce, <a href="#dec_4">Dec. 4</a></li> +<li>Bass, Niçoise, <a href="#may_31">May 31</a></li> +<li>Bass, paupiettes of, <a href="#mar_20">March 20</a></li> +<li>Bass, Provençale, <a href="#jan_6">Jan. 6</a></li> +<li>Bass, timbale of, <a href="#feb_11">Feb. 11</a></li> +<li>Bignon, <a href="#jan_11">Jan. 11</a></li> +<li>Black bass, Cambacérès, <a href="#dec_15">Dec. 15</a></li> +<li>Black bass, Heydenreich, <a href="#jul_16">July 16</a></li> +<li>Black bass, planked, <a href="#sep_3">Sept. 3</a></li> +<li>Black bass, Tournon, <a href="#jul_11">July 11</a></li> +<li>Bluefish, broiled, maître d'hôtel, <a href="#nov_13">Nov. 13</a></li> +<li>Bouillabaisse, Marseillaise, <a href="#dec_12">Dec. 12</a></li> +<li>Brook trout, boiled, Romanoff, <a href="#oct_14">Oct. 14</a></li> +<li>Brook trout, broiled, with bacon, <a href="#apr_8">April 8</a></li> +<li>Brook trout, Café de Paris, <a href="#oct_25">Oct. 25</a></li> +<li>Brook trout, Cambacérès, <a href="#oct_8">Oct. 8</a></li> +<li>Brook trout, Meunière, <a href="#apr_4">April 4</a></li> +<li>Brook trout, Miller style, <a href="#apr_13">April 13</a></li> +<li>Brook trout, Volper, <a href="#aug_18">Aug. 18</a></li> +<li>Butterfish, sauté Meunière, <a href="#oct_31">Oct. 31</a></li> +<li>Catfish, sauté Meunière, <a href="#apr_6">April 6</a></li> +<li>Codfish balls, <a href="#dec_12">Dec. 12</a></li> +<li>Codfish, boiled, Flamande, <a href="#aug_20">Aug. 20</a></li> +<li>Codfish, boiled, Horose, <a href="#dec_16">Dec. 16</a></li> +<li>Codfish, cakes, <a href="#apr_16">April 16</a></li> +<li>Codfish or other white fish, boiled, <a href="#oct_28">Oct. 28</a></li> +<li>Codfish, picked, in cream, <a href="#dec_19">Dec. 19</a></li> +<li>Codfish, salt, Biscayenne, <a href="#jun_24">June 24</a></li> +<li>Codfish, salt, Nova Scotia, <a href="#mar_23">March 23</a></li> +<li>Codfish steak, à l'Anglaise, <a href="#aug_14">Aug. 14</a></li> +<li>Chambord, <a href="#feb_20">Feb. 20</a></li> +<li>Court bouillon, <a href="#feb_26">Feb. 26</a></li> +<li>Écrevisses, Voltaire, <a href="#oct_16">Oct. 16</a></li> +<li>Eels, Marinière, <a href="#aug_28">Aug. 28</a></li> +<li>Finnan haddie, broiled, <a href="#dec_28">Dec. 28</a></li> +<li>Finnan haddie, in cream, <a href="#oct_31">Oct. 31</a></li> +<li>Fish, cold, Michels, <a href="#jun_29">June 29</a></li> +<li>Fish dumplings, <a href="#feb_11">Feb. 11</a></li> +<li>Flounder, fillet of, Café Riche, <a href="#dec_28">Dec. 28</a></li> +<li>Flounder, fillet of, Cansale, <a href="#feb_7">Feb. 7</a></li> +<li>Flounder, fillet of, Chevreuse, <a href="#dec_6">Dec. 6</a> +<span class="pagenum"><a name="Page_401" id="Page_401">401</a></span></li> +<li>Flounder, fillet of, Chilienne, <a href="#sep_6">Sept. 6</a></li> +<li>Flounder, fillet of, Circassienne, <a href="#may_17">May 17</a></li> +<li>Flounder, fillet of, Meissonier, <a href="#jan_7">Jan. 7</a></li> +<li>Flounder, fillet of, Norvégienne, <a href="#oct_10">Oct. 10</a></li> +<li>Flounder, fillet of, Piombino, <a href="#jun_11">June 11</a></li> +<li>Flounder, fillet of, Pompadour, <a href="#may_2">May 2</a></li> +<li>Flounder, fillet of, St. Avertin, <a href="#jul_13">July 13</a></li> +<li>Frogs' legs, Dilloise, <a href="#jun_20">June 20</a></li> +<li>Frogs' legs, fried, Espagnole, <a href="#jul_22">July 22</a></li> +<li>Frogs' legs, Greenway, <a href="#may_27">May 27</a>; <a href="#sep_11">Sept. 11</a></li> +<li>Frogs' legs, Jerusalem, <a href="#feb_19">Feb. 19</a></li> +<li>Frogs' legs, Marinière, <a href="#jan_23">Jan. 23</a></li> +<li>Frogs' legs, sauté à sec, <a href="#oct_29">Oct. 29</a></li> +<li>Frogs' legs, sauté à sec, <a href="#dec_27">Dec. 27</a></li> +<li>Halibut, Boitel, <a href="#jul_2">July 2</a></li> +<li>Halibut, broiled, Alcide, <a href="#may_22">May 22</a></li> +<li>Halibut, broiled, maître d'hôtel, <a href="#nov_7">Nov. 7</a></li> +<li>Halibut, fillet of, Bristol, <a href="#may_4">May 4</a></li> +<li>Halibut, fillet of, Cubaine, <a href="#aug_10">Aug. 10</a></li> +<li>Halibut, fillet of, Lilloise, <a href="#may_30">May 30</a></li> +<li>Halibut, fillet of, Mornay, <a href="#dec_15">Dec. 15</a></li> +<li>Halibut, fillet of, Venitienne, <a href="#may_26">May 26</a></li> +<li>Halibut, Metternich, <a href="#oct_11">Oct. 11</a></li> +<li>Halibut, Richmond, <a href="#apr_30">April 30</a></li> +<li>Halibut, scalloped, with cheese, <a href="#apr_15">April 15</a></li> +<li>Herring, fresh, à l'Egyptienne, <a href="#oct_20">Oct. 20</a></li> +<li>Kingfish, Argentine, <a href="#jul_29">July 29</a></li> +<li>Kingfish, Meunière, <a href="#dec_17">Dec. 17</a></li> +<li>Kingfish, Ubsala, <a href="#jun_25">June 25</a></li> +<li>Kippered herring, broiled, <a href="#mar_21">March 21</a></li> +<li>Mackerel, broiled, anchovy, butter, <a href="#aug_15">Aug. 15</a></li> +<li>Mackerel, salted, boiled, <a href="#nov_2">Nov. 2</a></li> +<li>Matelote, of fish, <a href="#mar_9">March 9</a></li> +<li>Montebello, <a href="#jan_17">Jan. 17</a></li> +<li>Papillote, <a href="#feb_8">Feb. 8</a></li> +<li>Papillote, Club style, <a href="#feb_8">Feb. 8</a></li> +<li>Patties, Bagration, <a href="#dec_20">Dec. 20</a></li> +<li>Perch, au Bleu, <a href="#jun_22">June 22</a></li> +<li>Perch, fillet of, St. Charles, <a href="#may_24">May 24</a></li> +<li>Perch, Meunière, <a href="#jan_2">Jan. 2</a></li> +<li>Pompano, Bâtelière, <a href="#jun_19">June 19</a></li> +<li>Pompano, broiled, Havanaise, <a href="#mar_23">March 23</a></li> +<li>Pompano, Café Anglaise, <a href="#mar_18">March 18</a></li> +<li>Pompano, fillet of, Pocharde, <a href="#oct_15">Oct. 15</a></li> +<li>Pompano, sauté, d'Orsay, <a href="#oct_14">Oct. 14</a></li> +<li>Pompano, meunière, <a href="#nov_4">Nov. 4</a></li> +<li>Pompano, Vatel, <a href="#jun_13">June 13</a></li> +<li>Rock cod, boiled, Fleurette, <a href="#nov_4">Nov. 4</a></li> +<li>Rock cod, fillet of, Nantaise, <a href="#mar_27">March 27</a></li> +<li>Royal, <a href="#jan_10">Jan. 10</a></li> +<li>Russe, <a href="#jan_13">Jan. 13</a></li> +<li>Salmon belly, salted, melted butter, <a href="#jun_5">June 5</a></li> +<li>Salmon, boiled, Badu-Cah, <a href="#sep_17">Sept. 17</a></li> +<li>Salmon, boiled, Diplomate, <a href="#jun_1">June 1</a></li> +<li>Salmon, boiled, Fidgi, <a href="#may_14">May 14</a></li> +<li>Salmon, boiled, Princesse, <a href="#jan_4">Jan. 4</a></li> +<li>Salmon, boiled, sauce mousseline, <a href="#nov_5">Nov. 5</a></li> +<li>Salmon, boiled, Villers, <a href="#apr_21">April 21</a></li> +<li>Salmon, Mirabeau, <a href="#apr_15">April 15</a></li> +<li>Salmon, braised, Parisienne, <a href="#dec_11">Dec. 11</a></li> +<li>Salmon, broiled, à la Russe, <a href="#jul_8">July 8</a></li> +<li>Salmon, broiled, St. Germaine, <a href="#jul_21">July 21</a></li> +<li>Salmon, cold, smoked, <a href="#nov_1">Nov. 1</a></li> +<li>Salmon, concourt, <a href="#jun_26">June 26</a></li> +<li>Salmon, smoked, broiled, <a href="#mar_5">March 5</a></li> +<li>Salmon steak, broiled, <a href="#nov_21">Nov. 21</a></li> +<li>Salmon steak, Calcutta, <a href="#aug_6">Aug. 6</a></li> +<li>Salmon steak, Colbert, <a href="#sep_9">Sept. 9</a></li> +<li>Salmon steak, Hongroise, <a href="#jun_15">June 15</a></li> +<li>Sand dabs, Carnot, <a href="#sep_16">Sept. 16</a></li> +<li>Sand dabs, David, <a href="#may_13">May 13</a></li> +<li>Sand dabs, fried fillet of, sauce verte, <a href="#apr_25">April 25</a></li> +<li>Sand dabs, Gaillard, <a href="#sep_7">Sept. 7</a></li> +<li>Sand dabs, Grenobloise, <a href="#may_28">May 28</a></li> +<li>Sand dabs, Meunière, <a href="#oct_27">Oct. 27</a></li> +<li>Sardines on toast, <a href="#jan_29">Jan. 29</a></li> +<li>Scallops, Poulette, <a href="#oct_9">Oct. 9</a></li> +<li>Sea bass, boiled, Hollandaise, <a href="#mar_3">March 3</a></li> +<li>Sea bass, Montebello, <a href="#jul_24">July 24</a></li> +<li>Shad, baked, with raisins, <a href="#apr_16">April 16</a></li> +<li>Shad, broiled, Albert, <a href="#mar_8">March 8</a></li> +<li>Shad, broiled, maître d'hôtel, <a href="#feb_19">Feb. 19</a></li> +<li>Shad and roe, baked, à l'Américaine, <a href="#apr_24">April 24</a></li> +<li>Shad and roe, planked, <a href="#apr_3">April 3</a></li> +<li>Shad roe, Bordelaise, <a href="#may_12">May 12</a></li> +<li>Shad roe, Bordelaise, <a href="#may_29">May 29</a></li> +<li>Shad roe, broiled, maître d'hôtel, <a href="#jan_7">Jan. 7</a></li> +<li>Shad roe, broiled, Ravigote, <a href="#mar_24">March 24</a></li> +<li>Shad roe, broiled, with bacon, <a href="#mar_20">March 20</a></li> +<li>Shad roe, en bordure, <a href="#jun_4">June 4</a></li> +<li>Sheepshead, boiled, cream sauce, <a href="#feb_17">Feb. 17</a></li> +<li>Sheepshead, boiled, sauce Hollandaise, <a href="#nov_13">Nov. 13</a></li> +<li>Skate, au beurre noire, <a href="#nov_21">Nov. 21</a></li> +<li>Smelts, broiled, Américaine, <a href="#oct_17">Oct. 17</a></li> +<li>Smelts, fillet of, Stanley, <a href="#may_3">May 3</a></li> +<li>Smelts, fried, <a href="#nov_6">Nov. 6</a></li> +<li>Smelts, planked, en bordure, <a href="#nov_19">Nov. 19</a></li> +<li>Sole, aiguillettes of, Hotelière, <a href="#feb_15">Feb. 15</a></li> +<li>Sole, aiguillettes of, Marinière, <a href="#feb_23">Feb. 23</a></li> +<li>Sole, Colbert, <a href="#may_25">May 25</a></li> +<li>Sole, cold fillet of, Raven, <a href="#dec_1">Dec. 1</a></li> +<li>Sole, Déjazet, <a href="#oct_21">Oct. 21</a></li> +<li>Sole, fillet of, au vin blanc, <a href="#oct_30">Oct. 30</a></li> +<li>Sole, fillet of, Bercy, <a href="#feb_21">Feb. 21</a></li> +<li>Sole, fillet of, Bretonne, <a href="#apr_10">April 10</a></li> +<li>Sole, fillet of, Castelanne, <a href="#jan_15">Jan. 15</a></li> +<li>Sole, fillet of, Cardinal, <a href="#apr_24">April 24</a></li> +<li>Sole, fillet of, Choisy, <a href="#feb_13">Feb. 13</a></li> +<li>Sole, fillet of, Diplomate, <a href="#dec_10">Dec. 10</a></li> +<li>Sole, fillet of, Doria, <a href="#may_15">May 15</a></li> +<li>Sole, fillet of, Florentine, <a href="#dec_26">Dec. 26</a></li> +<li>Sole, fillet of, Française, <a href="#jul_10">July 10</a></li> +<li>Sole, fillet of, Gasser, <a href="#jan_4">Jan. 4</a></li> +<li>Sole, fillet of, Joinville, <a href="#dec_13">Dec. 13</a></li> +<li>Sole, fillet of, Judic, <a href="#oct_13">Oct. 13</a></li> +<li>Sole, fillet of, Lord Curzon, <a href="#may_18">May 18</a>; <a href="#jan_18">Jan. 18</a></li> +<li>Sole, fillet of, Mantane, <a href="#jun_6">June 6</a></li> +<li>Sole, fillet of, Maréchale, <a href="#feb_9">Feb. 9</a></li> +<li>Sole, fillet of, Marguery, <a href="#may_1">May 1</a>; <a href="#dec_24">Dec. 24</a></li> +<li>Sole, fillet of, Maximilian, <a href="#dec_17">Dec. 17</a></li> +<li>Sole, fillet of, Meissonier, <a href="#sep_15">Sept. 15</a></li> +<li>Sole, fillet of, Montmorency, <a href="#jul_1">July 1</a>; <a href="#jul_23">July 23</a></li> +<li>Sole, fillet of, Normande, <a href="#jan_8">Jan. 8</a></li> +<li>Sole, fillet of, Orly, <a href="#mar_18">March 18</a></li> +<li>Sole, fillet of, Paul Bert, <a href="#sep_25">Sept. 25</a></li> +<li>Sole, fillet of, Paylord, <a href="#aug_5">Aug. 5</a></li> +<li>Sole, fillet of, Pondichery, <a href="#sep_10">Sept. 10</a></li> +<li>Sole, fillet of, Rose Caron, <a href="#jan_25">Jan. 25</a></li> +<li>Sole, fillet of, St. Cloud, <a href="#apr_18">April 18</a></li> +<li>Sole, fillet of, St. Malo, <a href="#dec_2">Dec. 2</a></li> +<li>Sole, fillet of, St. Nizaire, <a href="#jun_12">June 12</a></li> +<li>Sole, fillet of, Suchet, <a href="#may_7">May 7</a></li> +<li>Sole, fillet of, Talleyrand, <a href="#jun_18">June 18</a></li> +<li>Sole, fillet of, Turbigo, <a href="#mar_11">March 11</a></li> +<li>Sole, fillet of, under glass, <a href="#mar_24">March 24</a></li> +<li>Sole, fillet of, Valeska, <a href="#dec_31">Dec. 31</a></li> +<li>Sole, fillet of, Villeroi, <a href="#mar_13">March 13</a></li> +<li>Sole, fillet of, Voisin, <a href="#apr_14">April 14</a></li> +<li>Sole, fried fillet of, Rémoulade, <a href="#dec_30">Dec. 30</a></li> +<li>Sole, Héloise, <a href="#oct_18">Oct. 18</a></li> +<li>Sole, small fried fillet of, <a href="#mar_18">March 18</a></li> +<li>Spanish mackerel, broiled, aux fines herbes, <a href="#jan_9">Jan. 9</a></li> +<li>Striped bass, boiled, Indian soy sauce, <a href="#aug_31">Aug. 31</a></li> +<li>Striped bass, Buena Vista, <a href="#jun_27">June 27</a></li> +<li>Striped bass, planked, <a href="#nov_27">Nov. 27</a></li> +<li>Striped bass, Portugaise, <a href="#dec_18">Dec. 18</a></li> +<li>Striped bass, stewed, Américaine, <a href="#aug_24">Aug. 24</a></li> +<li>Tahoe trout, boiled pepper sauce, <a href="#may_29">May 29</a></li> +<li>Tahoe trout, boiled, sauce mousseline, <a href="#jun_7">June 7</a></li> +<li>Tahoe trout, boiled, Vatchette, <a href="#may_20">May 20</a></li> +<li>Tomcods, fried, <a href="#mar_6">March 6</a></li> +<li>Tomcods, Meunière, <a href="#feb_2">Feb. 2</a></li> +<li>Tomcods, Montmorency, <a href="#apr_29">April 29</a></li> +<li>Trout, boiled, plain, <a href="#nov_1">Nov. 1</a></li> +<li>Trout, fillet of, Rachel, <a href="#jun_2">June 2</a></li> +<li>Turbot, aiguillettes of, Bayard, <a href="#jun_14">June 14</a></li> +<li>Turbot, boiled, nonpareil, <a href="#aug_16">Aug. 16</a></li> +<li>Turbot, fillet of, Bagration, <a href="#oct_2">Oct. 2</a></li> +<li>Turbot, fillet of, Batelière, <a href="#jul_27">July 27</a></li> +<li>Turbot, fillet of, Bonnefoy, <a href="#mar_7">March 7</a></li> +<li>Turbot, fillet of, Daumont, <a href="#jan_3">Jan. 3</a></li> +<li>Turbot, fillet of, Jean Bart, <a href="#jun_8">June 8</a></li> +<li>Turbot, fillet of, Nesles, <a href="#apr_3">April 3</a></li> +<li>Turbot, fillet of, Sarcey, <a href="#apr_12">April 12</a> +<span class="pagenum"><a name="Page_402" id="Page_402">402</a></span></li> +<li>Turbot, fillet of, Tempis, <a href="#jul_31">July 31</a></li> +<li>Turbot, fillet of, Windsor, <a href="#apr_27">April 27</a></li> +<li>Victoria, <a href="#feb_28">Feb. 28</a></li> +<li>Vol au vent of salmon, Génoise, <a href="#may_1">May 1</a></li> +<li>Whitefish, baked, St. Menehould, <a href="#aug_2">Aug. 2</a></li> +<li>Whitefish, boiled, Netherland style, <a href="#jan_1">Jan. 1</a></li> +<li>Whitefish, broiled, maître d'hôtel, <a href="#nov_15">Nov. 15</a></li> +<li>Whitebait, fried, <a href="#mar_15">March 15</a></li> +<li>Whitebait on graham bread, <a href="#nov_26">Nov. 26</a></li> +<li>Yarmouth bloater, <a href="#nov_15">Nov. 15</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="FRUIT" id="FRUIT"></a>FRUIT</li> + +<li>Bananas sliced, with whipped cream, <a href="#jun_3">June 3</a></li> +<li>Berries with whipped cream, <a href="#jun_3">June 3</a></li> +<li>Cactus fruit with lemon, <a href="#feb_7">Feb. 7</a></li> +<li>California raisins, <a href="#oct_23">Oct. 23</a></li> +<li>Cantaloupe and watermelon, surprise, <a href="#sep_3">Sept. 3</a></li> +<li>Fruit salad, au kirsch, <a href="#feb_3">Feb. 3</a></li> +<li>Fruit salad, au marasquin, <a href="#feb_3">Feb. 3</a></li> +<li>Fruit salad, Chantilly, <a href="#feb_3">Feb. 3</a></li> +<li>Fruit salad glacé, <a href="#apr_18">April 18</a></li> +<li>Figs sliced, with cream, <a href="#jun_4">June 4</a></li> +<li>Fruits sliced, with whipped cream, <a href="#jun_3">June 3</a></li> +<li>Grapefruit à l'anisette, <a href="#apr_8">April 8</a></li> +<li>Grapefruit à la Rose, <a href="#apr_25">April 25</a></li> +<li>Grapefruit and orange en suprême, <a href="#feb_18">Feb. 18</a></li> +<li>Grapefruit, Cardinal, <a href="#jul_10">July 10</a></li> +<li>Grapefruit cocktail, <a href="#apr_18">April 18</a></li> +<li>Grapefruit en suprême, <a href="#dec_9">Dec. 9</a></li> +<li>Grapefruit en suprême with kirsch, <a href="#apr_15">April 15</a></li> +<li>Grapefruit with cherries, <a href="#nov_17">Nov. 17</a></li> +<li>Grapefruit with chestnuts, <a href="#jan_30">Jan. 30</a></li> +<li>Orange and Grapefruit, St. Francis, <a href="#oct_23">Oct. 23</a></li> +<li>Orange en suprême, <a href="#mar_18">March 18</a></li> +<li>Orange en suprême au curaçao, <a href="#may_5">May 5</a></li> +<li>Peaches, sliced, with whipped cream, <a href="#jun_3">June 3</a></li> +<li>Peach, Norelli, <a href="#apr_27">April 27</a></li> +<li>Pears, mayonnaise, <a href="#oct_19">Oct. 19</a></li> +<li>Strawberries, Parisienne, <a href="#may_22">May 22</a></li> +<li>Strawberries Romanoff, <a href="#apr_18">April 18</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="FRUIT_COOKED" id="FRUIT_COOKED"></a>FRUIT, COOKED</li> + +<li>Apple, baked, <a href="#nov_23">Nov. 23</a></li> +<li>Apple compote, <a href="#jun_23">June 23</a></li> +<li>Apricot compote, <a href="#jun_23">June 23</a></li> +<li>Apples fried, <a href="#nov_24">Nov. 24</a></li> +<li>Apple sauce, <a href="#apr_12">April 12</a></li> +<li>Bananas, baked, <a href="#sep_18">Sept. 18</a></li> +<li>Compote of pineapple, <a href="#jun_13">June 13</a></li> +<li>Gooseberry compote, <a href="#jun_29">June 29</a></li> +<li>Grapefruit marmalade, <a href="#apr_10">April 20</a></li> +<li>Nectarine compote, <a href="#jun_23">June 23</a></li> +<li>Orange compote, <a href="#jul_4">July 4</a></li> +<li>Peaches, baked, <a href="#jun_22">June 22</a></li> +<li>Peach compote, <a href="#jun_23">June 23</a></li> +<li>Peaches with brandy sauce, <a href="#may_19">May 19</a></li> +<li>Pears, baked, <a href="#jun_22">June 22</a></li> +<li>Pears in syrup, <a href="#apr_1">April 1</a></li> +<li>Pears, stewed, with claret, <a href="#sep_19">Sept. 19</a></li> +<li>Plum compote, <a href="#jun_23">June 23</a></li> +<li>Prunes, <a href="#nov_16">Nov. 16</a></li> +<li>Prunes, baked, <a href="#oct_25">Oct. 25</a></li> +<li>Prune compote, <a href="#jun_23">June 23</a></li> +<li>Prunes, Victor, <a href="#oct_23">Oct. 23</a></li> +<li>Rhubarb, <a href="#nov_15">Nov. 15</a></li> +<li>Strawberries, <a href="#oct_27">Oct. 27</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="GAME" id="GAME"></a>GAME</li> + +<li>Butterball duck, roasted, <a href="#nov_17">Nov. 17</a></li> +<li>Canvas-back duck, roasted, <a href="#nov_10">Nov. 10</a></li> +<li>Hare, saddle of, sour cream sauce, <a href="#mar_30">March 30</a></li> +<li>Mallard duck, roasted, <a href="#nov_1">Nov. 1</a></li> +<li>Partridge, roasted, <a href="#feb_15">Feb. 15</a></li> +<li>Pheasant pie, cold, <a href="#jul_10">July 10</a></li> +<li>Pheasant, roasted, <a href="#jan_9">Jan. 9</a></li> +<li>Purée of game, for garnishing, <a href="#feb_20">Feb. 20</a></li> +<li>Quail, broiled, on toast, <a href="#sep_27">Sept. 27</a></li> +<li>Reindeer, chops, <a href="#mar_4">March 4</a></li> +<li>Reindeer, roast leg of, <a href="#apr_17">April 17</a></li> +<li>Ruddy duck, roasted, <a href="#dec_26">Dec. 26</a></li> +<li>Teal duck, roasted, <a href="#oct_29">Oct. 29</a></li> +<li>Venison, roast saddle of, <a href="#jul_9">July 9</a></li> +<li>Venison chop (steak), port wine sauce, <a href="#aug_11">Aug. 11</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="GOOSE" id="GOOSE"></a>GOOSE</li> + +<li>Goose liver sauté, <a href="#dec_6">Dec. 6</a></li> +<li>Goose liver sauté, aux truffes, <a href="#dec_6">Dec. 6</a></li> +<li>Goose, stuffed, with chestnuts, <a href="#jan_18">Jan. 18</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="GARNITURES" id="GARNITURES"></a>GARNITURES FOR ENTREES, ETC.</li> + +<li>Bercy, <a href="#feb_7">Feb. 7</a></li> +<li>Boulanger, <a href="#dec_2">Dec. 2</a></li> +<li>Bristol, <a href="#dec_16">Dec. 16</a></li> +<li>Chéron, <a href="#nov_29">Nov. 29</a></li> +<li>Clermont, <a href="#jan_3">Jan. 3</a></li> +<li>De Goncourt, <a href="#dec_10">Dec. 10</a></li> +<li>Ducale, <a href="#feb_22">Feb. 22</a></li> +<li>Financière, <a href="#mar_2">March 2</a></li> +<li>International, <a href="#dec_31">Dec. 31</a></li> +<li>Malvina, <a href="#feb_7">Feb. 7</a></li> +<li>Porte Maillot, <a href="#dec_27">Dec. 27</a></li> +<li>Richelieu, <a href="#nov_20">Nov. 20</a></li> +<li>Rosabelle, <a href="#dec_17">Dec. 17</a></li> +<li>Rossini, <a href="#feb_5">Feb. 5</a></li> +<li>Toulouse, <a href="#jan_25">Jan. 25</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="HORS_DOEUVRES" id="HORS_DOEUVRES"></a>HORS D'OEUVRES</li> + +<li>Antipasto, <a href="#feb_6">Feb. 6</a></li> +<li>Artichokes, fresh, à la Russe, <a href="#oct_7">Oct. 7</a></li> +<li>Barquette à l'Aurore, <a href="#jan_14">Jan. 14</a></li> +<li>Canapé Eldorado, <a href="#oct_3">Oct. 3</a></li> +<li>Canapé Hambourgeoise, <a href="#oct_30">Oct. 30</a></li> +<li>Canapé Julia, <a href="#feb_22">Feb. 22</a></li> +<li>Canapé Martha, <a href="#dec_11">Dec. 11</a></li> +<li>Canapé Monte Carlo, <a href="#dec_29">Dec. 29</a></li> +<li>Canapé Norway, <a href="#may_31">May 31</a></li> +<li>Canapé, P. P. I. E., <a href="#oct_24">Oct. 24</a></li> +<li>Canapé Riga, <a href="#nov_19">Nov. 19</a></li> +<li>Canapé Romanoff, <a href="#apr_1">April 1</a></li> +<li>Canapé St. Francis, <a href="#jul_11">July 11</a></li> +<li>Canapé Regalia, <a href="#nov_12">Nov. 12</a></li> +<li>Canapé Thon Mariné, <a href="#aug_21">Aug. 21</a></li> +<li>Canapé of anchovies, <a href="#nov_2">Nov. 2</a></li> +<li>Canapé of caviar, <a href="#oct_28">Oct. 28</a></li> +<li>Canapé of chicken, <a href="#mar_3">March 3</a></li> +<li>Canapé of lobster, <a href="#aug_13">Aug. 13</a></li> +<li>Canapé of raw meat, <a href="#feb_19">Feb. 19</a></li> +<li>Canapé of raw beef, <a href="#may_22">May 22</a></li> +<li>Canapé of sardines, <a href="#nov_6">Nov. 6</a></li> +<li>Caviar, <a href="#nov_16">Nov. 16</a></li> +<li>Cold fonds d'artichauts, Du Barry, <a href="#aug_10">Aug. 10</a></li> +<li>Crab legs, Stock, <a href="#jun_3">June 3</a></li> +<li>Croquettes Livannienne, <a href="#jan_6">Jan. 6</a></li> +<li>Croustades Cancalaise, <a href="#dec_22">Dec. 22</a></li> +<li>Egg salad, <a href="#sep_12">Sept. 12</a></li> +<li>Fillet of herring, mariné, <a href="#feb_21">Feb. 21</a></li> +<li>Fish salad, ravigote, <a href="#dec_6">Dec. 6</a></li> +<li>Hard boiled eggs, vinaigrette, <a href="#oct_20">Oct. 20</a></li> +<li>Herring Livonienne, <a href="#oct_15">Oct. 15</a></li> +<li>Herring salad, <a href="#jul_29">July 29</a></li> +<li>Herring salad, Moscovite, <a href="#sep_7">Sept. 7</a></li> +<li>Hors d'oeuvres variés, <a href="#nov_16">Nov. 16</a></li> +<li>Indian canapé, <a href="#mar_28">March 28</a></li> +<li>Kieler sprotten, <a href="#apr_10">April 20</a></li> +<li>Lyon sausage, <a href="#nov_4">Nov. 4</a></li> +<li>Lyon sausage, <a href="#nov_16">Nov. 16</a></li> +<li>Mariniert herring, <a href="#nov_18">Nov. 18</a></li> +<li>Matjes herring, <a href="#mar_28">March 28</a></li> +<li>Matjes herring, Krasnapolsky, <a href="#jul_25">July 25</a></li> +<li>Merry Widow cocktail, <a href="#oct_9">Oct. 9</a></li> +<li>Mortadella, <a href="#aug_25">Aug. 25</a>; <a href="#oct_17">Oct. 17</a></li> +<li>Olive and anchovy salad, <a href="#aug_28">Aug. 28</a></li> +<li>Oysters mariné, <a href="#apr_23">April 23</a></li> +<li>Pain mane, <a href="#jan_17">Jan. 17</a></li> +<li>Pancake Molosol, <a href="#jan_11">Jan. 11</a></li> +<li>Pâté de foie gras, <a href="#nov_16">Nov. 16</a></li> +<li>Pickled oysters, <a href="#nov_13">Nov. 13</a></li> +<li>Pickled salmon, St. Francis, <a href="#apr_29">April 29</a></li> +<li>Pimentos, à l'huile, <a href="#jan_24">Jan. 24</a></li> +<li>Pimentos Suédoise, <a href="#sep_26">Sept. 26</a></li> +<li>Pimentos, vinaigrette, <a href="#aug_3">Aug. 3</a></li> +<li>Pim olas, <a href="#jun_6">June 6</a></li> +<li>Plain celery, <a href="#oct_27">Oct. 27</a></li> +<li>Radishes, <a href="#nov_8">Nov. 8</a></li> +<li>Ripe olives, <a href="#oct_27">Oct. 27</a></li> +<li>Ripe olives with garlic and oil, <a href="#apr_22">April 22</a> +<span class="pagenum"><a name="Page_403" id="Page_403">403</a></span></li> +<li>Salted almonds, <a href="#oct_27">Oct. 27</a></li> +<li>Salted Brazil nuts, <a href="#may_13">May 13</a></li> +<li>Salted English walnuts, <a href="#dec_28">Dec. 28</a></li> +<li>Salted pecans, <a href="#dec_28">Dec. 28</a></li> +<li>Sardines, <a href="#nov_16">Nov. 16</a></li> +<li>Sardines vinaigrette, <a href="#mar_16">March 16</a></li> +<li>Shrimp salad, Anastine, <a href="#sep_19">Sept. 19</a></li> +<li>Sliced tomatoes, <a href="#nov_16">Nov. 16</a></li> +<li>Smoked goosebreast, <a href="#feb_13">Feb. 13</a></li> +<li>Smoked salmon, <a href="#nov_1">Nov. 1</a></li> +<li>Steak Tartare, <a href="#jul_21">July 21</a></li> +<li>Stuffed eggs, <a href="#nov_16">Nov. 16</a></li> +<li>Stuffed eggs, Epicure, <a href="#sep_14">Sept. 14</a></li> +<li>Stuffed eggs, Nantua, <a href="#nov_26">Nov. 26</a></li> +<li>Stuffed eggs with crab meat, <a href="#nov_21">Nov. 21</a></li> +<li>Stuffed tomatoes, Nana, <a href="#nov_30">Nov. 30</a></li> +<li>Sweet-sour bananas, <a href="#dec_21">Dec. 21</a></li> +<li>Tartine Russe, <a href="#apr_6">April 6</a></li> +<li>Terrine de foie gras, à la gelée, <a href="#apr_2">April 2</a></li> +<li>Terrine de foie gras en aspic, <a href="#jul_24">July 24</a></li> +<li>Thon Mariné salad, <a href="#jan_27">Jan. 27</a></li> +<li>Tomato en surprise, <a href="#jul_22">July 22</a></li> +<li>Tomato en surprise, <a href="#aug_25">Aug. 25</a></li> +<li>Tomatoes Parisienne, <a href="#jan_28">Jan. 28</a></li> +<li>Yarmouth bloater in oil, <a href="#apr_7">April 7</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="ICES" id="ICES"></a>ICES, SHERBETS, FANCY ICES</li> + +<li>Alhambra ice cream, <a href="#oct_18">Oct. 18</a></li> +<li>Apple water ice, <a href="#mar_31">March 31</a></li> +<li>Baked Alaska, <a href="#mar_24">March 24</a></li> +<li>Banana coupe, <a href="#may_8">May 8</a></li> +<li>Banana ice cream, <a href="#jan_8">Jan. 8</a></li> +<li>Biscuit glacé (foundation), <a href="#dec_27">Dec. 27</a></li> +<li>Biscuit glacé, apple, <a href="#dec_27">Dec. 27</a></li> +<li>Biscuit glacé, chocolate, <a href="#dec_27">Dec. 27</a></li> +<li>Biscuit glacé, coffee, <a href="#dec_27">Dec. 27</a></li> +<li>Biscuit glacé, kirsch, <a href="#dec_27">Dec. 27</a></li> +<li>Biscuit glacé, mapleine, <a href="#dec_27">Dec. 27</a></li> +<li>Biscuit glacé, peppermint, <a href="#dec_27">Dec. 27</a></li> +<li>Biscuit glacé, pineapple, <a href="#dec_27">Dec. 27</a></li> +<li>Biscuit glacé, pistache, <a href="#dec_27">Dec. 27</a></li> +<li>Biscuit glacé, raspberries, <a href="#dec_27">Dec. 27</a></li> +<li>Biscuit glacé, St. Francis, <a href="#dec_27">Dec. 27</a></li> +<li>Biscuit glacé, strawberry, <a href="#dec_27">Dec. 27</a></li> +<li>Biscuit Tortoni, <a href="#mar_30">March 30</a></li> +<li>California sherbet, <a href="#apr_22">April 22</a></li> +<li>Cantaloupe baskets, <a href="#jul_21">July 21</a></li> +<li>Cantaloupe water ice, <a href="#jan_1">Jan. 1</a></li> +<li>Caramel ice cream, <a href="#may_23">May 23</a></li> +<li>Chocolate ice cream, <a href="#nov_5">Nov. 5</a></li> +<li>Champagne punch, <a href="#jun_8">June 8</a>; <a href="#jul_31">July 31</a></li> +<li>Coffee ice cream, <a href="#dec_31">Dec. 31</a></li> +<li>Coupe Oriental, <a href="#jan_16">Jan. 16</a></li> +<li>Coupe Victor, <a href="#oct_8">Oct. 8</a></li> +<li>Cranberry water ice, <a href="#oct_9">Oct. 9</a></li> +<li>Diplomate pudding, glacé, <a href="#mar_25">March 25</a></li> +<li>Eau de vie de Dantzig, <a href="#may_22">May 22</a></li> +<li>English breakfast tea, <a href="#jan_19">Jan. 19</a></li> +<li>Fancy ice cream, <a href="#nov_6">Nov. 6</a></li> +<li>Figs, Roma, <a href="#oct_26">Oct. 26</a></li> +<li>Fresh Raspberry coupe, <a href="#may_8">May 8</a></li> +<li>Fresh strawberry coupe, <a href="#may_8">May 8</a></li> +<li>Frozen egg nogg, <a href="#apr_19">April 19</a></li> +<li>Frozen loganberry juice, <a href="#oct_25">Oct. 25</a></li> +<li>Grapefruit coupe, <a href="#may_8">May 8</a></li> +<li>Lallah Rookh, <a href="#apr_12">April 12</a></li> +<li>Lemon water ice, <a href="#jan_1">Jan. 1</a></li> +<li>Lillian Russell, <a href="#may_18">May 18</a></li> +<li>Loganberry ice cream, <a href="#oct_24">Oct. 24</a></li> +<li>Macédoine water ice, <a href="#jan_6">Jan. 6</a></li> +<li>Maraschino sauce for iced pudding, <a href="#mar_20">March 20</a></li> +<li>Meringue glacée à la Chantilly, <a href="#nov_20">Nov. 20</a></li> +<li>Meringue glacée au Chocolate, <a href="#jan_18">Jan. 18</a></li> +<li>Millionaire punch, <a href="#may_19">May 19</a></li> +<li>Mousse au café, <a href="#may_30">May 30</a></li> +<li>Mousse au chocolate, <a href="#may_30">May 30</a></li> +<li>Neapolitan ice cream, <a href="#apr_4">April 4</a></li> +<li>Neapolitan sandwich, <a href="#may_17">May 17</a></li> +<li>Normandie water ice, <a href="#jan_6">Jan. 6</a></li> +<li>Orange baskets, <a href="#jul_21">July 21</a></li> +<li>Orange coupe, <a href="#may_8">May 8</a></li> +<li>Orange soufflé glacé, St. Francis, <a href="#sep_18">Sept. 18</a></li> +<li>Orange soufflé, St. Francis, <a href="#feb_26">Feb. 26</a></li> +<li>Orange water ice, <a href="#jan_1">Jan. 1</a></li> +<li>Peach, ice cream, <a href="#jan_8">Jan. 8</a></li> +<li>Peach Melba, <a href="#mar_25">March 25</a></li> +<li>Peach, Mona Lisa, <a href="#feb_16">Feb. 16</a></li> +<li>Philadelphia ice cream, <a href="#oct_29">Oct. 29</a></li> +<li>Pineapple ice cream, <a href="#jan_8">Jan. 8</a></li> +<li>Pistache ice cream, <a href="#dec_19">Dec. 19</a></li> +<li>Plombière aux fruits, <a href="#jun_10">June 10</a></li> +<li>Plombière à la vanille, <a href="#jun_10">June 10</a></li> +<li>Plombière aux marrons, <a href="#jun_10">June 10</a></li> +<li>Punch Palermitaine, <a href="#apr_15">April 15</a></li> +<li>Raisin punch, <a href="#dec_17">Dec. 17</a></li> +<li>Raspberries à la mode, <a href="#may_27">May 27</a></li> +<li>Raspberry ice cream, <a href="#jan_8">Jan. 8</a></li> +<li>Raspberry Melba sauce, <a href="#mar_25">March 25</a></li> +<li>Raspberry meringue Glacée, <a href="#jan_11">Jan. 11</a></li> +<li>Raspberry water ice, <a href="#jan_1">Jan. 1</a>; <a href="#nov_11">Nov. 11</a></li> +<li>Romaine ice cream, <a href="#oct_19">Oct. 19</a></li> +<li>Roman punch, <a href="#apr_17">April 17</a></li> +<li>Soufflé glacé, plain, <a href="#may_26">May 26</a></li> +<li>Soufflé glacé, Pavlowa, <a href="#jun_6">June 6</a></li> +<li>Soufflé glacé, St. Francis, <a href="#jun_6">June 6</a></li> +<li>Strawberries à la mode, <a href="#may_27">May 27</a></li> +<li>Strawberry ice cream, <a href="#nov_13">Nov. 13</a></li> +<li>Strawberry water ice, <a href="#jan_1">Jan. 1</a></li> +<li>Tutti frutti, <a href="#feb_10">Feb. 10</a></li> +<li>Vanilla charlotte Glacée, <a href="#apr_23">April 23</a></li> +<li>Vanilla ice cream, <a href="#oct_27">Oct. 27</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="LAMB" id="LAMB"></a>LAMB</li> + +<li>Baby lamb steak, Horticulture, <a href="#mar_28">March 28</a></li> +<li>Chops, Beaugency, <a href="#oct_3">Oct. 3</a></li> +<li>Chops, Beau Sejour, <a href="#oct_2">Oct. 2</a></li> +<li>Chops, Bignon, <a href="#oct_8">Oct. 8</a></li> +<li>Chops, Bradford, <a href="#jun_2">June 2</a></li> +<li>Chops, breaded, <a href="#nov_21">Nov. 21</a></li> +<li>Chops, breaded, Reformé, <a href="#may_6">May 6</a></li> +<li>Chops, Charcutière, <a href="#mar_7">March 7</a></li> +<li>Chops, Maison d'Or, <a href="#jul_15">July 15</a></li> +<li>Chops, Maréchal, <a href="#jan_6">Jan. 6</a></li> +<li>Chops, Robinson, <a href="#jul_4">July 4</a></li> +<li>Chops, sauce Soubise, <a href="#apr_11">April 11</a></li> +<li>Chops, sauté aux cèpes, <a href="#nov_29">Nov. 29</a></li> +<li>Chops, sauté, aux fines herbes, <a href="#sep_7">Sept. 7</a></li> +<li>Chops, Victor Hugo, <a href="#mar_2">March 2</a></li> +<li>Chops with bacon, <a href="#oct_30">Oct. 30</a></li> +<li>Curried, with rice, <a href="#jan_15">Jan. 15</a></li> +<li>Cutlets in papers, <a href="#mar_31">March 31</a></li> +<li>Easter kid, roasted, <a href="#feb_24">Feb. 24</a></li> +<li>English chop, Tavern, <a href="#feb_26">Feb. 26</a></li> +<li>English chops, XX Century Club, <a href="#dec_4">Dec. 4</a></li> +<li>English chuck steak, maître d'hôtel, <a href="#apr_23">April 23</a></li> +<li>Hash, <a href="#oct_29">Oct. 29</a></li> +<li>Hash, J. A. Britton, <a href="#oct_25">Oct. 25</a></li> +<li>Hash, Sam Ward, <a href="#sep_5">Sept. 5</a></li> +<li>Hash, with peppers, <a href="#may_17">May 17</a></li> +<li>Kidneys en brochette with bacon, <a href="#aug_7">Aug. 7</a></li> +<li>Kidneys en Pilaff, <a href="#oct_22">Oct. 22</a></li> +<li>Kidney stew, <a href="#nov_28">Nov. 28</a></li> +<li>Leg, Boulangère, <a href="#jan_24">Jan. 24</a></li> +<li>Leg, Renaissance, <a href="#may_19">May 19</a></li> +<li>Loin chops, jardinière, <a href="#may_10">May 10</a></li> +<li>Loin chops, fried, <a href="#sep_26">Sept. 26</a></li> +<li>Noisettes, <a href="#feb_22">Feb. 22</a></li> +<li>Noisettes, Ducale, <a href="#sep_9">Sept. 9</a></li> +<li>Noisettes, Montpensier, <a href="#jul_8">July 8</a></li> +<li>Rack of lamb, <a href="#mar_27">March 27</a></li> +<li>Rack of lamb, jardinière, <a href="#mar_27">March 27</a></li> +<li>Rack of lamb, Montjo, <a href="#may_9">May 9</a></li> +<li>Roasted (See <a href="#CHICKEN">chicken</a>), <a href="#oct_27">Oct. 27</a></li> +<li>Saddle, Carnot, <a href="#may_14">May 14</a></li> +<li>Saddle, International, <a href="#dec_31">Dec. 31</a></li> +<li>Saddle, jardinière, <a href="#jul_25">July 25</a></li> +<li>Saddle, Souvaroff, <a href="#jun_18">June 18</a></li> +<li>Shoulder of lamb in bakers' oven, <a href="#may_24">May 24</a></li> +<li>Steak, <a href="#feb_7">Feb. 7</a></li> +<li>Steak, Bercy, <a href="#feb_7">Feb. 7</a></li> +<li>Tenderloin, Thomas, <a href="#dec_28">Dec. 28</a></li> +<li>Trotters, Poulette, <a href="#nov_22">Nov. 22</a></li> +</ul> +<p><span class="pagenum"><a name="Page_404" id="Page_404">404</a></span></p> + +<ul class="none"> +<li class="l_head"><a name="MISCELLANEOUS" id="MISCELLANEOUS"></a>MISCELLANEOUS</li> + +<li>Alligator pear cocktail, <a href="#may_14">May 14</a></li> +<li>Anchovy butter, <a href="#jul_8">July 8</a></li> +<li>Apple dressing, <a href="#nov_27">Nov. 27</a></li> +<li>Bain marie, <a href="#jan_26">Jan. 26</a></li> +<li>Boneless squab, en aspic, <a href="#jul_17">July 17</a></li> +<li>Bouquet garni, <a href="#nov_7">Nov. 7</a></li> +<li>Breast of chicken en aspic, <a href="#jul_26">July 26</a></li> +<li>Brown Betty, <a href="#apr_9">April 9</a></li> +<li>Calf's foot jelly, <a href="#jul_12">July 12</a></li> +<li>Champagne punch, <a href="#jul_31">July 31</a></li> +<li>Cheese straws, <a href="#mar_1">March 1</a></li> +<li>Chestnut dressing, <a href="#nov_27">Nov. 27</a></li> +<li>Chicken jelly, <a href="#jul_15">July 15</a></li> +<li>Claret punch, <a href="#jul_26">July 26</a></li> +<li>Cocktail sauce, for oysters, <a href="#jan_23">Jan. 23</a></li> +<li>Cold beef à la mode, <a href="#jul_15">July 15</a></li> +<li>Cold celery broth, <a href="#aug_27">Aug. 27</a></li> +<li>Cold pheasant pie, <a href="#jul_10">July 10</a></li> +<li>Croustades, <a href="#feb_23">Feb. 23</a></li> +<li>Croustades Financière, <a href="#mar_2">March 2</a></li> +<li>Croustades Laguipierre, <a href="#mar_10">March 10</a></li> +<li>Croûtons Diablé (for soup), <a href="#may_7">May 7</a></li> +<li>Croûtons Parmesanne, <a href="#may_13">May 13</a></li> +<li>Dressing for chicken, turkey, pig, etc., <a href="#nov_27">Nov. 27</a></li> +<li>Dumplings for stews, pot pies, etc., <a href="#sep_25">Sept. 25</a></li> +<li>D'Uxelles, <a href="#jan_10">Jan. 10</a></li> +<li>Écrevisse butter (crayfish), <a href="#dec_25">Dec. 25</a></li> +<li>Fish broth, <a href="#jul_20">July 20</a></li> +<li>Fleurons, <a href="#nov_29">Nov. 29</a></li> +<li>Flour dumplings, <a href="#nov_10">Nov. 10</a></li> +<li>Forcemeat—tongue and truffles, <a href="#mar_19">March 19</a></li> +<li>Fricadellen (balls of cooked meat), <a href="#may_14">May 14</a></li> +<li>Gelée (meat jelly), <a href="#dec_1">Dec. 1</a></li> +<li>Gnocchis à la Romaine, <a href="#jun_25">June 25</a></li> +<li>Gnocchis au gratin, <a href="#jun_25">June 25</a></li> +<li>Golden buck, <a href="#mar_3">March 3</a></li> +<li>Green coloring (vert d'epinards), <a href="#feb_13">Feb. 13</a></li> +<li>Hangtown fry, <a href="#mar_4">March 4</a></li> +<li>Icings or frosting, <a href="#nov_24">Nov. 24</a></li> +<li>Julienne, <a href="#jan_19">Jan. 19</a></li> +<li>Kalter aufschnitt, <a href="#jul_14">July 14</a></li> +<li>Kalte schahle, <a href="#sep_17">Sept. 17</a></li> +<li>Koenigsberger klobs, <a href="#may_15">May 15</a></li> +<li>Lemonade, <a href="#jul_30">July 30</a></li> +<li>Lobster butter, <a href="#dec_25">Dec. 25</a></li> +<li>Lobster corals, <a href="#mar_20">March 20</a></li> +<li>Macaroni Caruso, <a href="#aug_30">Aug. 30</a></li> +<li>Macaroni in cream, <a href="#dec_18">Dec. 18</a></li> +<li>Meat croquettes, <a href="#oct_11">Oct. 11</a></li> +<li>Mince meat, <a href="#nov_22">Nov. 22</a></li> +<li>Mixed grill, <a href="#jan_26">Jan. 26</a></li> +<li>New England boiled dinner, <a href="#jan_12">Jan. 12</a></li> +<li>Noodles, <a href="#jan_20">Jan. 20</a></li> +<li>Noodles, Polonaise, <a href="#feb_25">Feb. 25</a></li> +<li>Ombrelle d'Ostende, <a href="#jun_13">June 13</a></li> +<li>Orangeade, <a href="#jul_30">July 30</a></li> +<li>Oyster crab patties, <a href="#sep_16">Sept. 16</a></li> +<li>Pastry cream, <a href="#nov_24">Nov. 24</a></li> +<li>Pâte dough, <a href="#jul_10">July 10</a></li> +<li>Pistache icing, <a href="#dec_4">Dec. 4</a></li> +<li>Pumpkin pulp, <a href="#aug_2">Aug. 2</a></li> +<li>Purée of game, <a href="#feb_20">Feb. 20</a></li> +<li>Raisin cocktail, <a href="#mar_20">March 20</a></li> +<li>Rice stuffing, <a href="#nov_13">Nov. 13</a></li> +<li>Royal butter (pastry), <a href="#sep_12">Sept. 12</a></li> +<li>Schlemmorbroedchen, <a href="#jul_31">July 31</a></li> +<li>Shrimp patties, <a href="#aug_11">Aug. 11</a></li> +<li>Soubise, for stuffing chops, etc., <a href="#jan_14">Jan. 14</a></li> +<li>Spaghetti, Caruso, <a href="#apr_7">April 7</a></li> +<li>Spaghetti in cream, <a href="#may_26">May 26</a></li> +<li>Spaghetti Milanaise, <a href="#nov_21">Nov. 21</a></li> +<li>Spätzel, <a href="#mar_5">March 5</a></li> +<li>Steak Tartare, <a href="#jul_21">July 21</a></li> +<li>Stock for soup, <a href="#nov_14">Nov. 14</a></li> +<li>Stuffed olives, <a href="#may_17">May 17</a></li> +<li>Terrine de foie gras à la gelée, <a href="#dec_1">Dec. 1</a></li> +<li>Terrine de foie gras en aspic, <a href="#jul_12">July 12</a></li> +<li>Terrine de foie gras en aspic, <a href="#jul_24">July 24</a></li> +<li>Tournedos, <a href="#feb_5">Feb. 5</a></li> +<li>Vol au vent patty shells, <a href="#jan_25">Jan. 25</a></li> +<li>Vol au vent, Toulouse, <a href="#dec_15">Dec. 15</a></li> +<li>Welch Rabbit, <a href="#nov_28">Nov. 28</a></li> +<li>Welch rabbit, Special, <a href="#oct_25">Oct. 25</a></li> +<li>Whipped cream, <a href="#jun_3">June 3</a></li> +<li>Yorkshire buck, <a href="#may_1">May 1</a></li> +<li>Yorkshire pudding, <a href="#nov_21">Nov. 21</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="MUTTON" id="MUTTON"></a>MUTTON</li> + +<li>Chops, Argenteuil, <a href="#aug_9">Aug. 9</a></li> +<li>Chops, Bignon, <a href="#oct_8">Oct. 8</a></li> +<li>Chops, braised, <a href="#may_7">May 7</a></li> +<li>Chops, Daumont, <a href="#feb_23">Feb. 23</a></li> +<li>Chops, grilled, <a href="#nov_26">Nov. 26</a></li> +<li>Chops, Maison d'Or, <a href="#jul_15">July 15</a></li> +<li>Chops, Robinson, <a href="#feb_16">Feb. 16</a></li> +<li>Chops, Signora, <a href="#mar_10">March 10</a></li> +<li>English chop, Kentucky sauce, <a href="#aug_29">Aug. 29</a></li> +<li>English chop, Tavern, <a href="#feb_26">Feb. 26</a></li> +<li>English chops, XX Century Club, <a href="#may_24">May 24</a></li> +<li>Leg, à la Busse, <a href="#feb_20">Feb. 20</a></li> +<li>Leg, boiled, caper sauce, <a href="#dec_11">Dec. 11</a></li> +<li>Leg, Bretonne, <a href="#mar_9">March 9</a></li> +<li>Leg, Choiseul, <a href="#apr_27">April 27</a></li> +<li>Leg, Clamart, <a href="#mar_23">March 23</a></li> +<li>Leg, Mexicaine, <a href="#aug_17">Aug. 17</a></li> +<li>Leg, Réforme, <a href="#feb_28">Feb. 28</a></li> +<li>Leg, roasted, <a href="#jan_26">Jan. 26</a></li> +<li>Loin, Charcutière, <a href="#dec_17">Dec. 17</a></li> +<li>Rack, roasted, <a href="#apr_14">April 14</a></li> +<li>Saddle, roasted, <a href="#apr_3">April 3</a></li> +<li>Shoulder, Budapest, <a href="#oct_14">Oct. 14</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="OMELETS" id="OMELETS"></a>OMELETS</li> + +<li>Argentine, <a href="#jun_28">June 28</a></li> +<li>Au cognac, <a href="#apr_29">April 29</a></li> +<li>Au confiture, <a href="#dec_12">Dec. 12</a></li> +<li>Bayonnaise, <a href="#sep_15">Sept. 15</a></li> +<li>Célestine, <a href="#sep_8">Sept. 8</a></li> +<li>Cherbourg, <a href="#oct_18">Oct. 18</a></li> +<li>du Czar, <a href="#nov_2">Nov. 2</a>; <a href="#dec_18">Dec. 18</a></li> +<li>En surprise, <a href="#mar_8">March 8</a></li> +<li>Fines herbes, <a href="#apr_11">April 11</a></li> +<li>Impératrice, <a href="#aug_23">Aug. 23</a></li> +<li>Levy, <a href="#aug_7">Aug. 7</a></li> +<li>Lorraine, <a href="#dec_16">Dec. 16</a></li> +<li>Louis XIV, <a href="#feb_8">Feb. 8</a></li> +<li>Meissonier, <a href="#jul_23">July 23</a></li> +<li>Plain, and for sweet dessert, <a href="#oct_27">Oct. 27</a></li> +<li>Potato, <a href="#mar_11">March 11</a></li> +<li>Robespierre, <a href="#apr_2">April 2</a></li> +<li>Schofield, <a href="#apr_10">April 20</a></li> +<li>Soufflée, <a href="#mar_8">March 8</a></li> +<li>Spanish, <a href="#mar_6">March 6</a></li> +<li>Suzanne, <a href="#mar_1">March 1</a></li> +<li>Vogeleier, <a href="#jan_16">Jan. 16</a></li> +<li>With cèpes, <a href="#may_9">May 9</a></li> +<li>With chives, <a href="#aug_19">Aug. 19</a></li> +<li>With egg plant, <a href="#jun_9">June 9</a></li> +<li>With ham, <a href="#dec_11">Dec. 11</a></li> +<li>With jelly, <a href="#nov_7">Nov. 7</a></li> +<li>With kidneys, <a href="#mar_27">March 27</a></li> +<li>With onions, <a href="#may_17">May 17</a></li> +<li>With oysters, <a href="#jan_2">Jan. 2</a></li> +<li>With parsley, <a href="#jun_3">June 3</a></li> +<li>With peas, <a href="#sep_29">Sept. 29</a></li> +<li>With potatoes, <a href="#jun_23">June 23</a></li> +<li>With soft clams, <a href="#jan_9">Jan. 9</a></li> +<li>With soft clams, Newburg, <a href="#feb_5">Feb. 5</a></li> +<li>With strawberries, <a href="#oct_27">Oct. 27</a></li> +<li>With Virginia ham and peppers, <a href="#feb_27">Feb. 27</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="OYSTERS" id="OYSTERS"></a>OYSTERS</li> + +<li>À la Hyde, <a href="#dec_12">Dec. 12</a></li> +<li>À l'Ancienne, <a href="#feb_18">Feb. 18</a></li> +<li>À la Poulette, <a href="#dec_6">Dec. 6</a></li> +<li>Angels on horseback, <a href="#apr_26">April 26</a></li> +<li>Baked, au Gruyère, <a href="#sep_4">Sept. 4</a></li> +<li>Bellevue, <a href="#oct_24">Oct. 24</a></li> +<li>Broiled, <a href="#sep_16">Sept. 16</a></li> +<li>Broth, <a href="#apr_8">April 8</a></li> +<li>Cocktail, <a href="#jan_23">Jan. 23</a></li> +<li>Curried, <a href="#apr_8">April 8</a> +<span class="pagenum"><a name="Page_405" id="Page_405">405</a></span></li> +<li>En brochette, <a href="#sep_28">Sept. 28</a></li> +<li>En brochette, à la Diable, <a href="#sep_28">Sept. 28</a></li> +<li>Kirkpatrick, <a href="#jan_31">Jan. 31</a></li> +<li>Louis, <a href="#sep_25">Sept. 25</a></li> +<li>Mignonnette, <a href="#apr_17">April 17</a></li> +<li>Mornay, <a href="#sep_13">Sept. 13</a></li> +<li>Newburg, <a href="#sep_8">Sept. 8</a></li> +<li>On half shell, <a href="#oct_27">Oct. 27</a>; <a href="#nov_4">Nov. 4</a></li> +<li>Oysters or crab, Poulette, <a href="#mar_22">March 22</a></li> +<li>Pickled, cold, <a href="#nov_13">Nov. 13</a></li> +<li>Stewed, <a href="#jan_13">Jan. 13</a></li> +<li>Sûpreme, St. Francis, <a href="#may_3">May 3</a></li> +<li>Victor, <a href="#mar_10">March 10</a></li> +<li>Victor Hugo, <a href="#sep_23">Sept. 23</a></li> +<li>Yaquino, <a href="#jan_10">Jan. 10</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="PASTRY" id="PASTRY"></a>PASTRY</li> + +<li>Alexandria pudding, <a href="#jul_25">July 25</a></li> +<li>Almond cake, <a href="#apr_5">April 5</a></li> +<li>Almond cream cake, <a href="#apr_5">April 5</a></li> +<li>Almond rocks, <a href="#jul_21">July 21</a></li> +<li>Allumettes, <a href="#jun_7">June 7</a></li> +<li>American gugelhoff, <a href="#oct_2">Oct. 2</a></li> +<li>Angel cake, or Angel food, <a href="#jun_18">June 18</a></li> +<li>Anise seed cake, <a href="#feb_20">Feb. 20</a></li> +<li>Anise toast, <a href="#sep_19">Sept. 19</a></li> +<li>Anisette cake, <a href="#jul_29">July 29</a></li> +<li>Apple cobbler, <a href="#jul_16">July 16</a></li> +<li>Apple cottage pudding, <a href="#jul_11">July 11</a></li> +<li>Apple Moscovite, <a href="#feb_22">Feb. 22</a></li> +<li>Apple snow, <a href="#oct_14">Oct. 14</a></li> +<li>Apple strudel, <a href="#apr_13">April 13</a></li> +<li>Apple turnover, <a href="#may_30">May 30</a></li> +<li>Apricot cobbler, <a href="#jul_16">July 16</a></li> +<li>Apricot layer cake, <a href="#feb_27">Feb. 27</a></li> +<li>Apricot meringue, <a href="#jul_18">July 18</a></li> +<li>Baba au rhum, <a href="#dec_26">Dec. 26</a></li> +<li>Baisés (chocolate drops), <a href="#sep_20">Sept. 20</a></li> +<li>Baked apple roll, <a href="#jun_15">June 15</a></li> +<li>Baked apricot roll, <a href="#jun_15">June 15</a></li> +<li>Baked blackberry roll, <a href="#jun_15">June 15</a></li> +<li>Baked huckleberry roll, <a href="#jun_15">June 15</a></li> +<li>Baked loganberry roll, <a href="#jun_15">June 15</a></li> +<li>Banana whipped cream, <a href="#oct_1">Oct. 1</a></li> +<li>Bavarois à la vanille, <a href="#dec_21">Dec. 21</a></li> +<li>Bavarois à la vanille with Bar le Duc, <a href="#feb_2">Feb. 2</a></li> +<li>Bavarois Noisette, <a href="#mar_28">March 28</a></li> +<li>Bavarois, raspberry, <a href="#jan_29">Jan. 29</a></li> +<li>Beignets soufflés, <a href="#jun_14">June 14</a></li> +<li>Berliner pfannenkuchen, <a href="#jun_30">June 30</a></li> +<li>Bird's nests, <a href="#jul_30">July 30</a></li> +<li>Blackberry meringue, <a href="#jul_18">July 18</a></li> +<li>Black cake, <a href="#sep_16">Sept. 16</a></li> +<li>Blanc mange aux fruits, <a href="#jun_16">June 16</a></li> +<li>Blanc mange aux liqueurs, <a href="#jun_16">June 16</a></li> +<li>Blanc mange, chocolate, <a href="#jun_16">June 16</a></li> +<li>Blanc mange, coffee, <a href="#jun_16">June 16</a></li> +<li>Blanc mange, vanilla, <a href="#jun_16">June 16</a></li> +<li>Boiled custard, <a href="#jul_15">July 15</a></li> +<li>Boston brown pudding, <a href="#jul_11">July 11</a></li> +<li>Bouchettes, <a href="#jun_15">June 15</a></li> +<li>Bouchettes Palmyra, <a href="#jul_15">July 15</a></li> +<li>Brandy sauce, <a href="#feb_17">Feb. 17</a></li> +<li>Bread custard pudding, <a href="#jul_8">July 8</a></li> +<li>Brioche, <a href="#oct_26">Oct. 26</a></li> +<li>Brown Betty, <a href="#apr_9">April 9</a></li> +<li>Cabinet pudding, <a href="#jan_31">Jan. 31</a></li> +<li>Cakes, assorted, <a href="#nov_17">Nov. 17</a></li> +<li>Cannelons à la crème, <a href="#may_28">May 28</a></li> +<li>Caramel custard, <a href="#jan_28">Jan. 28</a></li> +<li>Caroline cake, <a href="#mar_16">March 16</a></li> +<li>Charlotte Russe, <a href="#apr_16">April 16</a></li> +<li>Cheese cake, <a href="#oct_25">Oct. 25</a>; <a href="#jan_14">Jan. 14</a></li> +<li>Cherry tartelette, <a href="#dec_11">Dec. 11</a></li> +<li>Chocolate bouchettes, <a href="#jun_15">June 15</a></li> +<li>Chocolate éclairs, <a href="#nov_24">Nov. 24</a></li> +<li>Chocolate layer cake, <a href="#feb_27">Feb. 27</a>; <a href="#dec_9">Dec. 9</a></li> +<li>Chocolate macaroons, <a href="#apr_6">April 6</a></li> +<li>Chocolate profiterole, <a href="#jan_20">Jan. 20</a></li> +<li>Chocolate pudding, cold, <a href="#sep_21">Sept. 21</a></li> +<li>Cinnamon cake, <a href="#jul_3">July 3</a></li> +<li>Cocoa cake, <a href="#apr_9">April 9</a></li> +<li>Cocoanut pudding, <a href="#jul_8">July 8</a></li> +<li>Coffee bouchettes, <a href="#jun_15">June 15</a></li> +<li>Coffee cake, <a href="#oct_26">Oct. 26</a></li> +<li>Coffee cake dough, <a href="#jun_30">June 30</a></li> +<li>Coffee cream cake, <a href="#jul_3">July 3</a></li> +<li>Coffee custard, <a href="#apr_10">April 20</a></li> +<li>Coffee fruit cake, <a href="#jul_3">July 3</a></li> +<li>Cold chocolate sauce, <a href="#sep_21">Sept. 21</a></li> +<li>Compote with rice, <a href="#jul_31">July 31</a></li> +<li>Cornet à la crème, <a href="#may_28">May 28</a></li> +<li>Corn starch blanc mange, <a href="#aug_24">Aug. 24</a></li> +<li>Corn starch blanc mange with berries, <a href="#aug_24">Aug. 24</a></li> +<li>Corn starch blanc mange with Sabayon, <a href="#aug_24">Aug. 24</a></li> +<li>Corn starch blanc mange, stewed fruits, <a href="#aug_24">Aug. 24</a></li> +<li>Corn starch food (for invalids), <a href="#aug_24">Aug. 24</a></li> +<li>Corn starch pudding, <a href="#jul_1">July 1</a></li> +<li>Cottage pudding, <a href="#jul_11">July 11</a></li> +<li>Cream fritters, <a href="#jun_5">June 5</a></li> +<li>Cream puffs, <a href="#nov_24">Nov. 24</a></li> +<li>Cream sauce, <a href="#jan_24">Jan. 24</a></li> +<li>Crêpes suzette, <a href="#oct_5">Oct. 5</a></li> +<li>Croute à l'Ananas (pineapple crust), <a href="#jul_23">July 23</a></li> +<li>Croute aux fruits (fruit crust), <a href="#jul_23">July 23</a></li> +<li>Crullers, <a href="#jun_30">June 30</a></li> +<li>Crusts with apples, <a href="#sep_28">Sept. 28</a></li> +<li>Crusts with peaches, <a href="#sep_28">Sept. 28</a></li> +<li>Crusts with pears, <a href="#sep_28">Sept. 28</a></li> +<li>Cup custard, <a href="#jan_26">Jan. 26</a></li> +<li>Danish apple cake, <a href="#oct_13">Oct. 13</a></li> +<li>Dariole Duchesse, <a href="#sep_2">Sept. 2</a></li> +<li>Dartois Chantilly, <a href="#apr_23">April 23</a></li> +<li>Devil cake, <a href="#sep_20">Sept. 20</a></li> +<li>Diplomate pudding, <a href="#mar_18">March 18</a></li> +<li>Doughnuts, <a href="#jun_30">June 30</a></li> +<li>English rice pudding, <a href="#apr_24">April 24</a></li> +<li>Frankfort pudding, <a href="#apr_21">April 21</a></li> +<li>French layer cake, <a href="#feb_27">Feb. 27</a></li> +<li>French pastry, <a href="#feb_13">Feb. 13</a></li> +<li>French sponge cake (Génoise lègere), <a href="#oct_2">Oct. 2</a></li> +<li>Fried cream, <a href="#mar_11">March 11</a></li> +<li>Fritters, surprise, <a href="#jul_20">July 20</a></li> +<li>Fruit cake, <a href="#nov_10">Nov. 10</a></li> +<li>Fruit cake (white), <a href="#feb_25">Feb. 25</a></li> +<li>German almond strips, <a href="#jun_23">June 23</a></li> +<li>German apple cake, <a href="#oct_30">Oct. 30</a></li> +<li>German coffee cake, <a href="#jul_3">July 3</a></li> +<li>German huckleberry cake, <a href="#jun_24">June 24</a></li> +<li>Gingerbread, <a href="#oct_8">Oct. 8</a></li> +<li>Ginger snaps, <a href="#may_15">May 15</a></li> +<li>Hard sauce, <a href="#feb_17">Feb. 17</a></li> +<li>Hazelnut macaroons, <a href="#oct_1">Oct. 1</a></li> +<li>Homemade apple pudding, <a href="#mar_20">March 20</a></li> +<li>Homemade cookies, <a href="#feb_2">Feb. 2</a></li> +<li>Honey cake, <a href="#jun_23">June 23</a></li> +<li>How to cook sugar to a blow, <a href="#jun_21">June 21</a></li> +<li>Icing or frosting, <a href="#nov_24">Nov. 24</a></li> +<li>Imperial pancake, <a href="#apr_26">April 26</a></li> +<li>Italian meringue, <a href="#jun_21">June 21</a></li> +<li>Italian wine sauce, <a href="#sep_21">Sept. 21</a></li> +<li>Jam roll pudding, <a href="#apr_27">April 27</a></li> +<li>Jelly roll, <a href="#may_29">May 29</a></li> +<li>Kisses, <a href="#jun_7">June 7</a></li> +<li>Lady cake, <a href="#sep_4">Sept. 4</a></li> +<li>Lady fingers, <a href="#nov_17">Nov. 17</a></li> +<li>Langues de chat, <a href="#jun_23">June 23</a></li> +<li>Layer cake, <a href="#feb_27">Feb. 27</a>; <a href="#dec_9">Dec. 9</a></li> +<li>Lemon butter filling, <a href="#aug_10">Aug. 10</a></li> +<li>Lemon cake, <a href="#aug_10">Aug. 10</a></li> +<li>Lemon darioles, <a href="#aug_16">Aug. 16</a></li> +<li>Lemon sauce, <a href="#mar_27">March 27</a></li> +<li>Macaronade Célestine, <a href="#jul_15">July 15</a></li> +<li>Macaroons, <a href="#nov_17">Nov. 17</a></li> +<li>Macaroons, fancy, <a href="#nov_18">Nov. 18</a></li> +<li>Meringue à la crème, Chantilly, <a href="#dec_1">Dec. 1</a></li> +<li>Meringue peaches, <a href="#mar_10">March 10</a></li> +<li>Meringue shells, <a href="#oct_27">Oct. 27</a></li> +<li>Mint wafers, <a href="#oct_17">Oct. 17</a></li> +<li>Mirlitons, <a href="#aug_26">Aug. 26</a></li> +<li>Mirlitons au rhum, <a href="#sep_4">Sept. 4</a></li> +<li>Moka cake (Mocha cake), <a href="#feb_18">Feb. 18</a> +<span class="pagenum"><a name="Page_406" id="Page_406">406</a></span></li> +<li>Napoleon cake, <a href="#feb_16">Feb. 16</a></li> +<li>Orange cake, <a href="#aug_10">Aug. 10</a></li> +<li>Orange butter filling, <a href="#aug_10">Aug. 10</a></li> +<li>Orange darioles, <a href="#aug_16">Aug. 16</a></li> +<li>Orange sauce, <a href="#mar_27">March 27</a></li> +<li>Pastry cream, <a href="#nov_24">Nov. 24</a></li> +<li>Patience cake, <a href="#jul_18">July 18</a></li> +<li>Peaches, Bourdaloue, <a href="#may_13">May 13</a></li> +<li>Peach cobbler, <a href="#jul_16">July 16</a></li> +<li>Peach meringue, <a href="#jul_18">July 18</a></li> +<li>Peach whipped cream, <a href="#oct_1">Oct. 1</a></li> +<li>Pears Bourdaloue, <a href="#apr_28">April 28</a></li> +<li>Pear cobbler, <a href="#jul_16">July 16</a></li> +<li>Pears Piedmont, <a href="#oct_3">Oct. 3</a></li> +<li>Pie paste, <a href="#dec_8">Dec. 8</a></li> +<li>Pineapple Créole, <a href="#apr_14">April 14</a></li> +<li>Pink pudding, Victor, <a href="#oct_26">Oct. 26</a></li> +<li>Pistache éclairs, <a href="#dec_4">Dec. 4</a></li> +<li>Plum pudding, <a href="#feb_17">Feb. 17</a></li> +<li>Pommes d'arbre 1915 (apple), <a href="#mar_28">March 28</a></li> +<li>Pound cake, <a href="#nov_10">Nov. 10</a></li> +<li>Prune soufflé, <a href="#mar_23">March 23</a></li> +<li>Pudding Gastaner, <a href="#apr_8">April 8</a></li> +<li>Pudding Rossini, <a href="#mar_27">March 27</a></li> +<li>Pudding soufflé, Dame Blanche, <a href="#may_12">May 12</a></li> +<li>Puff paste, <a href="#nov_14">Nov. 14</a></li> +<li>Puff paste baskets, <a href="#aug_7">Aug. 7</a></li> +<li>Puff paste roses, <a href="#aug_1">Aug. 1</a></li> +<li>Puff paste sandwich, <a href="#aug_9">Aug. 9</a></li> +<li>Raspberry meringue, <a href="#jul_18">July 18</a></li> +<li>Raspberry shortcake, <a href="#apr_11">April 11</a></li> +<li>Raspberry whipped cream, <a href="#oct_1">Oct. 1</a></li> +<li>Rice croquettes, <a href="#jul_31">July 31</a></li> +<li>Rice darioles, <a href="#sep_10">Sept. 10</a></li> +<li>Rolled oats pudding, <a href="#jan_24">Jan. 24</a></li> +<li>Roly poly pudding, <a href="#oct_7">Oct. 7</a></li> +<li>Royal butter, <a href="#sep_12">Sept. 12</a></li> +<li>Royal cake, <a href="#sep_12">Sept. 12</a></li> +<li>Royal icing, <a href="#jun_7">June 7</a></li> +<li>Sabayon sauce, <a href="#apr_21">April 21</a></li> +<li>Sand tart (sablé), <a href="#mar_9">March 9</a></li> +<li>Savarin au kirsch, <a href="#dec_26">Dec. 26</a></li> +<li>Savarin Chantilly, <a href="#dec_26">Dec. 26</a></li> +<li>Savarin Mirabelle, <a href="#dec_26">Dec. 26</a></li> +<li>Savarin, Montmorency, <a href="#dec_26">Dec. 26</a></li> +<li>Snails, <a href="#jul_4">July 4</a></li> +<li>Sponge cake, <a href="#mar_16">March 16</a></li> +<li>Strawberry meringue, <a href="#jul_18">July 18</a></li> +<li>Strawberry shortcake, <a href="#apr_11">April 11</a></li> +<li>Strawberry shortcake, old fashioned, <a href="#apr_11">April 11</a></li> +<li>Strawberry whipped cream, <a href="#oct_1">Oct. 1</a></li> +<li>Streusel cake, <a href="#jul_3">July 3</a></li> +<li>Tango cake, <a href="#sep_18">Sept. 18</a></li> +<li>Tartelette au Bar le Duc, <a href="#jan_16">Jan. 16</a></li> +<li>Tartelette of pears, <a href="#oct_30">Oct. 30</a></li> +<li>Tipsy parson, <a href="#jul_15">July 15</a></li> +<li>Tutti frutti pudding, <a href="#oct_8">Oct. 8</a></li> +<li>Vanilla cream sauce, <a href="#jan_24">Jan. 24</a></li> +<li>Vanilla custard with meringue, <a href="#jul_15">July 15</a></li> +<li>Vanilla darioles, <a href="#aug_16">Aug. 16</a></li> +<li>Wedding cake, <a href="#oct_4">Oct. 4</a></li> +<li>Whipped cream in cup, <a href="#aug_22">Aug. 22</a></li> +<li>Wine sauce, <a href="#jul_16">July 16</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="PIE" id="PIE"></a>PIE</li> + +<li>Apple, <a href="#dec_8">Dec. 8</a></li> +<li>Apricot, <a href="#mar_26">March 26</a></li> +<li>Banana, <a href="#oct_3">Oct. 3</a></li> +<li>Banana cream, <a href="#may_23">May 23</a></li> +<li>Blackberry, <a href="#mar_26">March 26</a></li> +<li>Chocolate cream, <a href="#sep_19">Sept. 19</a></li> +<li>Cherry, <a href="#mar_26">March 26</a></li> +<li>Cocoanut custard, <a href="#apr_20">April 20</a></li> +<li>Cocoanut meringue, <a href="#apr_20">April 20</a></li> +<li>Currant, <a href="#mar_26">March 26</a></li> +<li>English currant, <a href="#mar_26">March 26</a></li> +<li>English gooseberry, <a href="#mar_26">March 26</a></li> +<li>English grape, <a href="#mar_26">March 26</a></li> +<li>English huckleberry, <a href="#mar_26">March 26</a></li> +<li>English rhubarb, <a href="#mar_26">March 26</a></li> +<li>Gooseberry, <a href="#mar_26">March 26</a></li> +<li>Lemon custard, <a href="#apr_20">April 20</a></li> +<li>Lemon meringue, <a href="#apr_20">April 20</a></li> +<li>Lemon pie, special, <a href="#apr_20">April 20</a></li> +<li>Lemon pie, special, <a href="#oct_22">Oct. 22</a></li> +<li>Meringue paste for pie, <a href="#apr_20">April 20</a></li> +<li>Mince, <a href="#nov_22">Nov. 22</a></li> +<li>Orange custard, <a href="#apr_20">April 20</a></li> +<li>Orange meringue, <a href="#apr_20">April 20</a></li> +<li>Peach, <a href="#mar_26">March 26</a></li> +<li>Pear, <a href="#mar_26">March 26</a></li> +<li>Pineapple, <a href="#mar_26">March 26</a></li> +<li>Pumpkin pie, <a href="#aug_2">Aug. 2</a></li> +<li>Pumpkin pie pulp, <a href="#aug_2">Aug. 2</a></li> +<li>Raspberry, <a href="#mar_26">March 26</a></li> +<li>Raspberry cream, <a href="#may_23">May 23</a></li> +<li>Strawberry, <a href="#mar_26">March 26</a></li> +<li>Strawberry cream, <a href="#may_23">May 23</a></li> +<li>Vanilla custard, <a href="#apr_20">April 20</a>; <a href="#nov_2">Nov. 2</a></li> +<li>Vanilla meringue, <a href="#apr_20">April 20</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="PORK" id="PORK"></a>PORK</li> + +<li>Bacon and cabbage, <a href="#feb_10">Feb. 10</a></li> +<li>Bacon, fried, <a href="#nov_5">Nov. 5</a></li> +<li>Blood pudding, <a href="#dec_21">Dec. 21</a></li> +<li>Blood pudding, sauce Robert, <a href="#may_30">May 30</a></li> +<li>Buckwurst, hot, <a href="#mar_21">March 21</a></li> +<li>Breakfast sausages, <a href="#dec_13">Dec. 13</a></li> +<li>Chops, Badoise, <a href="#jul_23">July 23</a></li> +<li>Deviled ham, <a href="#sep_13">Sept. 13</a></li> +<li>Ham and spinach, boiled, <a href="#apr_12">April 12</a></li> +<li>Ham, boiled, Leonard, <a href="#mar_19">March 19</a></li> +<li>Ham croquettes, <a href="#aug_17">Aug. 17</a></li> +<li>Ham, fried, <a href="#oct_29">Oct. 29</a></li> +<li>Ham, pickled, <a href="#dec_18">Dec. 18</a></li> +<li>Imported Frankfurter sausages, <a href="#aug_19">Aug. 19</a></li> +<li>Loin, baker's oven style, <a href="#mar_15">March 15</a></li> +<li>Loin, roasted, <a href="#oct_27">Oct. 27</a></li> +<li>Pig's feet, boiled, <a href="#nov_24">Nov. 24</a></li> +<li>Pig's feet, broiled, chili sauce, <a href="#feb_7">Feb. 7</a></li> +<li>Pig's feet, broiled, special, <a href="#nov_24">Nov. 24</a></li> +<li>Pig's feet, St. Menehould, <a href="#jul_2">July 2</a></li> +<li>Pig's knuckles and sauerkraut, <a href="#sep_16">Sept. 16</a></li> +<li>Spareribs, broiled, with lentils, <a href="#feb_2">Feb. 2</a></li> +<li>Sugar-cured ham glacé, <a href="#aug_23">Aug. 23</a></li> +<li>Virginia ham, broiled, <a href="#may_12">May 12</a></li> +<li>Virginia ham croquettes, <a href="#aug_17">Aug. 17</a></li> +<li>Virginia ham glacé, <a href="#aug_8">Aug. 8</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="POTATOES" id="POTATOES"></a>POTATOES</li> + +<li>À la Reine, <a href="#jan_10">Jan. 10</a></li> +<li>Allumette, <a href="#jun_4">June 4</a></li> +<li>Alsatian, <a href="#mar_30">March 30</a></li> +<li>Anna, <a href="#jan_11">Jan. 11</a></li> +<li>Au gratin, <a href="#nov_12">Nov. 12</a></li> +<li>Baked, sweet, with sugar, <a href="#sep_12">Sept. 12</a></li> +<li>Bischwiller, <a href="#sep_9">Sept. 9</a></li> +<li>Brioche, <a href="#sep_1">Sept. 1</a></li> +<li>Broiled, sweet, <a href="#feb_1">Feb. 1</a></li> +<li>Browned hashed, <a href="#jan_2">Jan. 2</a></li> +<li>Candied, sweet, <a href="#apr_19">April 19</a></li> +<li>Château, <a href="#oct_31">Oct. 31</a></li> +<li>Cléo, <a href="#dec_24">Dec. 24</a></li> +<li>Cottage fried, <a href="#jul_2">July 2</a></li> +<li>Croquettes, <a href="#oct_28">Oct. 28</a></li> +<li>Delmonico, <a href="#nov_4">Nov. 4</a></li> +<li>Duchesse, <a href="#nov_25">Nov. 25</a></li> +<li>En surprise, <a href="#aug_28">Aug. 28</a></li> +<li>Flambé, sweet, with rum, <a href="#apr_23">April 23</a></li> +<li>Fondante, <a href="#apr_3">April 3</a></li> +<li>French fried, <a href="#nov_6">Nov. 6</a></li> +<li>Gauffrette, <a href="#feb_21">Feb. 21</a></li> +<li>Gendarme, <a href="#nov_8">Nov. 8</a>; <a href="#dec_20">Dec. 20</a></li> +<li>Georgette, <a href="#nov_29">Nov. 29</a></li> +<li>Hollandaise, <a href="#nov_1">Nov. 1</a></li> +<li>Jeanette, <a href="#apr_16">April 16</a></li> +<li>Julienne, <a href="#nov_15">Nov. 15</a></li> +<li>Laurette, <a href="#nov_5">Nov. 5</a></li> +<li>Lorraine, <a href="#nov_9">Nov. 9</a></li> +<li>Louis, <a href="#aug_18">Aug. 18</a></li> +<li>Lyonnaise, <a href="#oct_30">Oct. 30</a></li> +<li>Maître d'hôtel, <a href="#jan_5">Jan. 5</a> +<span class="pagenum"><a name="Page_407" id="Page_407">407</a></span></li> +<li>Marquise, <a href="#jun_1">June 1</a></li> +<li>Mashed, au gratin, <a href="#jan_19">Jan. 19</a></li> +<li>Mashed browned, <a href="#nov_7">Nov. 7</a></li> +<li>Nature, <a href="#nov_5">Nov. 5</a></li> +<li>O'Brien, <a href="#feb_6">Feb. 6</a></li> +<li>Olivette, <a href="#jan_17">Jan. 17</a></li> +<li>Paille (straw), <a href="#nov_18">Nov. 18</a></li> +<li>Pancakes, <a href="#jul_2">July 2</a></li> +<li>Paprika, <a href="#nov_26">Nov. 26</a></li> +<li>Parisian, <a href="#feb_11">Feb. 11</a></li> +<li>Parisienne, Hollandaise, <a href="#aug_6">Aug. 6</a></li> +<li>Paul Stock, <a href="#oct_7">Oct. 7</a></li> +<li>Palestine, <a href="#mar_30">March 30</a></li> +<li>Persillade, <a href="#mar_13">March 13</a></li> +<li>Pont neuf, <a href="#dec_25">Dec. 25</a></li> +<li>Potato cakes, <a href="#mar_1">March 1</a></li> +<li>Rissolées, <a href="#dec_15">Dec. 15</a>; <a href="#jan_17">Jan. 17</a></li> +<li>Ritz, <a href="#mar_12">March 12</a></li> +<li>Saratoga chips, <a href="#nov_26">Nov. 26</a></li> +<li>Sauté, sweet, <a href="#feb_24">Feb. 24</a></li> +<li><a name="Southern" id="Southern"></a>Southern style, sweet, <a href="#jan_25">Jan. 25</a></li> +<li>Southern, No. 2, sweet, <a href="#apr_22">April 22</a></li> +<li>Soufflée, <a href="#dec_2">Dec. 2</a></li> +<li>St. Francis, <a href="#nov_4">Nov. 4</a></li> +<li>Steamboat fried, <a href="#sep_18">Sept. 18</a></li> +<li>Sweet potatoes (see <a href="#Southern">Southern</a>)</li> +<li>Sweet potato pudding, <a href="#oct_24">Oct. 24</a></li> +<li>Sweet potato croquettes, <a href="#mar_30">March 30</a></li> +<li>Sybil, <a href="#feb_21">Feb. 21</a></li> +<li>Waffle, <a href="#feb_21">Feb. 21</a></li> +<li>York, <a href="#sep_13">Sept. 13</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="PRESERVES" id="PRESERVES"></a>PRESERVES, JELLIES, PICKLES</li> + +<li>Apples and quinces, canned, <a href="#jul_6">July 6</a></li> +<li>Apple butter, <a href="#jul_6">July 6</a></li> +<li>Apple jelly, <a href="#may_11">May 11</a></li> +<li>Apples spiced sweet, <a href="#aug_12">Aug. 12</a></li> +<li>Apricot marmalade, <a href="#jun_17">June 17</a></li> +<li>Artichokes pickled, <a href="#sep_29">Sept. 29</a></li> +<li>Blackberry cordial, for medicinal purposes, <a href="#jul_14">July 14</a></li> +<li>Blackberry jam, <a href="#may_11">May 11</a></li> +<li>Blackberry jelly, <a href="#may_11">May 11</a></li> +<li>Cherry preserves, <a href="#jun_17">June 17</a></li> +<li>Cherries brandied, <a href="#jun_17">June 17</a></li> +<li>Cherries jellied, <a href="#jul_14">July 14</a></li> +<li>Cherries spiced, <a href="#aug_12">Aug. 12</a></li> +<li>Cider, boiled, <a href="#may_19">May 19</a></li> +<li>Citron preserves, <a href="#mar_29">March 29</a></li> +<li>Crab apple marmalade and jelly, <a href="#jun_17">June 17</a></li> +<li>Cranberry jelly, <a href="#jun_17">June 17</a></li> +<li>Cucumber sweet pickles, ripe, <a href="#sep_29">Sept. 29</a></li> +<li>Currant jelly, <a href="#jun_12">June 12</a></li> +<li>Fig jam, <a href="#jul_14">July 14</a></li> +<li>Fruits, dried, stewed, <a href="#aug_29">Aug. 29</a></li> +<li>Glacé fruits, <a href="#aug_1">Aug. 1</a></li> +<li>Gooseberry jam, <a href="#aug_12">Aug. 12</a></li> +<li>Grape jelly, <a href="#aug_12">Aug. 12</a></li> +<li>Grape juice, sweet, <a href="#sep_30">Sept. 30</a></li> +<li>Green gage plums preserved, <a href="#jun_17">June 17</a></li> +<li>Lemon or orange peel, candied, <a href="#jul_14">July 14</a></li> +<li>Limes, to preserve, <a href="#jul_14">July 14</a></li> +<li>Mince meat, canned, <a href="#sep_30">Sept. 30</a></li> +<li>Nasturtion seeds pickled, <a href="#sep_29">Sept. 29</a></li> +<li>Onions, pickled, <a href="#sep_29">Sept. 29</a></li> +<li>Orange or lemon brandy for flavoring, <a href="#aug_1">Aug. 1</a></li> +<li>Peaches, brandied, <a href="#jun_17">June 17</a></li> +<li>Peaches, sweet pickled, <a href="#sep_29">Sept. 29</a></li> +<li>Peach marmalade, <a href="#jun_17">June 17</a></li> +<li>Pears, baked, for canning, <a href="#aug_1">Aug. 1</a></li> +<li>Pears, peaches or plums, canned, <a href="#jul_6">July 6</a></li> +<li>Pears, preserved, <a href="#mar_29">March 29</a></li> +<li>Pickles, <a href="#sep_29">Sept. 29</a>; <a href="#may_10">May 10</a></li> +<li>Pineapple preserves, <a href="#mar_29">March 29</a></li> +<li>Preserves—amount of fruit required, <a href="#may_11">May 11</a></li> +<li>Pumpkin or squash, to can, <a href="#sep_30">Sept. 30</a></li> +<li>Quince jelly, <a href="#mar_29">March 29</a></li> +<li>Raspberry juice, <a href="#may_19">May 19</a></li> +<li>Raspberry or loganberry jam, <a href="#may_11">May 11</a></li> +<li>Spiced vinegar, for pickles, <a href="#aug_12">Aug. 12</a></li> +<li>Strawberries, canned, <a href="#may_11">May 11</a></li> +<li>Strawberry preserves, <a href="#may_11">May 11</a></li> +<li>Tomatoes, pickled, green, <a href="#sep_29">Sept. 29</a></li> +<li>Tomatoes, spiced, <a href="#aug_12">Aug. 12</a></li> +<li>Tomato preserves, <a href="#jul_6">July 6</a></li> +<li>Vanilla brandy, <a href="#jul_14">July 14</a></li> +<li>Violets preserved, <a href="#sep_30">Sept. 30</a></li> +<li>Watermelon preserves, <a href="#jul_6">July 6</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="SALADS" id="SALADS"></a>SALADS</li> + +<li>Algérienne, <a href="#oct_25">Oct. 25</a></li> +<li>Alligator pear, <a href="#feb_22">Feb. 22</a></li> +<li>Anchovy, <a href="#nov_25">Nov. 25</a></li> +<li>Américaine, <a href="#dec_16">Dec. 16</a></li> +<li>Asparagus tips, <a href="#oct_30">Oct. 30</a></li> +<li>Avocado, French dressing, <a href="#oct_23">Oct. 23</a></li> +<li>Beets, pickled, <a href="#oct_31">Oct. 31</a></li> +<li>Brazilian, <a href="#nov_4">Nov. 4</a></li> +<li>Brésilienne, <a href="#jul_13">July 13</a></li> +<li>Bretonne, <a href="#jun_27">June 27</a></li> +<li>Cauliflower, <a href="#jul_7">July 7</a></li> +<li>Celery mayonnaise, <a href="#nov_10">Nov. 10</a></li> +<li>Celery root, field and beet, <a href="#dec_20">Dec. 20</a></li> +<li>Celery Victor, <a href="#nov_4">Nov. 4</a></li> +<li>Cendrillon, <a href="#jun_25">June 25</a></li> +<li>Château de Madrid, <a href="#aug_15">Aug. 15</a></li> +<li>Chicken, Victor, <a href="#jan_3">Jan. 3</a></li> +<li>Chicory, <a href="#oct_28">Oct. 28</a></li> +<li>Chiffonade, <a href="#nov_26">Nov. 26</a></li> +<li>Chilian, <a href="#aug_10">Aug. 10</a></li> +<li>Cole slaw, <a href="#nov_5">Nov. 5</a></li> +<li>Cole slaw, ravigote, <a href="#apr_19">April 19</a></li> +<li>Cosmopolitan, <a href="#aug_6">Aug. 6</a></li> +<li>Crab, <a href="#feb_16">Feb. 16</a></li> +<li>Crab, Louis, <a href="#may_7">May 7</a></li> +<li>Cucumber salad, <a href="#jan_9">Jan. 9</a></li> +<li>Culemo, sliced, <a href="#aug_4">Aug. 4</a></li> +<li>Cupid d'azure, <a href="#jul_19">July 19</a></li> +<li>Dandelion, <a href="#apr_12">April 12</a></li> +<li>Dandelion, German style, <a href="#apr_12">April 12</a></li> +<li>Doucette, <a href="#nov_20">Nov. 20</a></li> +<li>Écrevisse, Gourmet, <a href="#nov_23">Nov. 23</a></li> +<li>Egg, <a href="#sep_12">Sept. 12</a></li> +<li>Endive, <a href="#dec_3">Dec. 3</a></li> +<li>Endive, with beets, <a href="#aug_15">Aug. 15</a></li> +<li>Escarole, <a href="#oct_28">Oct. 28</a></li> +<li>Field, <a href="#oct_30">Oct. 30</a></li> +<li>Fresh vegetable, <a href="#jan_17">Jan. 17</a></li> +<li>Herring, <a href="#jul_29">July 29</a></li> +<li>Herring, Moscovite, <a href="#sep_7">Sept. 7</a></li> +<li>Imperial, <a href="#jul_1">July 1</a></li> +<li>Italian, <a href="#jan_14">Jan. 14</a></li> +<li>Knickerbocker, <a href="#may_9">May 9</a></li> +<li>Lentil, <a href="#feb_2">Feb. 2</a></li> +<li>Lettuce, <a href="#oct_29">Oct. 29</a></li> +<li>Lettuce and tomato, <a href="#mar_23">March 23</a></li> +<li>Livermore, <a href="#dec_15">Dec. 15</a></li> +<li>Lobster, <a href="#jan_2">Jan. 2</a></li> +<li>Lobster with anchovies, <a href="#jan_2">Jan. 2</a></li> +<li>Lorenzo, <a href="#sep_17">Sept. 17</a></li> +<li>Lorette, <a href="#oct_18">Oct. 18</a></li> +<li>Louis, <a href="#jul_26">July 26</a></li> +<li>Louise, <a href="#jul_20">July 20</a></li> +<li>Majestic, <a href="#jul_17">July 17</a></li> +<li>Mirabeau, <a href="#jan_7">Jan. 7</a></li> +<li>Nivernaise, <a href="#dec_19">Dec. 19</a></li> +<li>Olga, <a href="#nov_25">Nov. 25</a></li> +<li>Orloff, <a href="#jun_18">June 18</a></li> +<li>Panache, <a href="#may_12">May 12</a></li> +<li>Pear, mayonnaise, <a href="#oct_19">Oct. 19</a></li> +<li>Potato, <a href="#nov_11">Nov. 11</a></li> +<li>Purée of potato, <a href="#jun_8">June 8</a></li> +<li>Rachel, <a href="#jun_15">June 15</a></li> +<li>Ravachol, <a href="#nov_29">Nov. 29</a></li> +<li>Red cabbage, <a href="#jul_31">July 31</a></li> +<li>Rejane, <a href="#dec_19">Dec. 19</a></li> +<li>Romaine, <a href="#oct_29">Oct. 29</a></li> +<li>Russe, <a href="#jan_28">Jan. 28</a></li> +<li>Salad dressing, <a href="#oct_23">Oct. 23</a></li> +<li>Shrimp, <a href="#nov_15">Nov. 15</a></li> +<li>Shrimp, Anastine, <a href="#sep_19">Sept. 19</a></li> +<li>Stanislaus, <a href="#dec_29">Dec. 29</a></li> +<li>String bean, <a href="#may_23">May 23</a>; <a href="#dec_24">Dec. 24</a> +<span class="pagenum"><a name="Page_408" id="Page_408">408</a></span></li> +<li>String bean and tomato, <a href="#sep_6">Sept. 6</a></li> +<li>Tomatoes, sliced, <a href="#nov_2">Nov. 2</a>; <a href="#nov_16">Nov. 16</a></li> +<li>Tosca, <a href="#dec_29">Dec. 29</a></li> +<li>Tuna, <a href="#nov_6">Nov. 6</a></li> +<li>Waldorf, <a href="#nov_19">Nov. 19</a></li> +<li>Watercress, <a href="#feb_16">Feb. 16</a></li> +<li>White bean, <a href="#aug_2">Aug. 2</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="SALAD_DRESSING" id="SALAD_DRESSING"></a>SALAD DRESSING</li> + +<li>Egg, <a href="#dec_28">Dec. 28</a></li> +<li>Escoffier, <a href="#aug_31">Aug. 31</a></li> +<li>French, <a href="#oct_27">Oct. 27</a></li> +<li>Roquefort, <a href="#jan_19">Jan. 19</a></li> +<li>Russian, <a href="#jun_23">June 23</a></li> +<li>Salad, <a href="#oct_23">Oct. 23</a></li> +<li>St. Francis, <a href="#oct_25">Oct. 25</a></li> +<li>Thousand Island, <a href="#nov_9">Nov. 9</a></li> +<li>Victor, <a href="#apr_21">April 21</a></li> +<li>With chapon, <a href="#jun_2">June 2</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="SANDWICHES" id="SANDWICHES"></a>SANDWICHES</li> + +<li>Bread and butter, <a href="#nov_11">Nov. 11</a></li> +<li>Carême, <a href="#apr_5">April 5</a></li> +<li>Chicken, <a href="#nov_8">Nov. 8</a></li> +<li>Cream of almond, <a href="#apr_9">April 9</a></li> +<li>Créole, <a href="#apr_9">April 9</a></li> +<li>Dubney, <a href="#apr_9">April 9</a></li> +<li>Olive, <a href="#apr_9">April 9</a></li> +<li>Schlemmerbroedchen, <a href="#jul_31">July 31</a></li> +<li>Windsor, <a href="#apr_9">April 9</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="SAUCES" id="SAUCES"></a>SAUCES</li> + +<li>Allemande, <a href="#mar_4">March 4</a></li> +<li>Anchovy, <a href="#jan_29">Jan. 29</a></li> +<li>Anchovy butter, <a href="#nov_21">Nov. 21</a></li> +<li>Anglaise, <a href="#dec_29">Dec. 29</a></li> +<li>Au vin blanc, <a href="#oct_30">Oct. 30</a></li> +<li>Béarnaise, <a href="#jan_13">Jan. 13</a></li> +<li>Béarnaise tomatée, <a href="#jan_13">Jan. 13</a></li> +<li>Béchamel, <a href="#oct_28">Oct. 28</a></li> +<li>Bercy, <a href="#feb_7">Feb. 7</a>; <a href="#oct_31">Oct. 31</a></li> +<li>Bordelaise, <a href="#nov_8">Nov. 8</a></li> +<li>Bread, <a href="#jan_9">Jan. 9</a>; <a href="#feb_15">Feb. 15</a></li> +<li>Bread crumbs, <a href="#jan_9">Jan. 9</a>; <a href="#feb_15">Feb. 15</a></li> +<li>Brown butter, <a href="#nov_10">Nov. 10</a></li> +<li>Brown gravy, <a href="#nov_14">Nov. 14</a></li> +<li>Cardinal, <a href="#may_3">May 3</a></li> +<li>Caper, <a href="#dec_11">Dec. 11</a></li> +<li>Celery, <a href="#aug_21">Aug. 21</a></li> +<li>Chambord, <a href="#aug_30">Aug. 30</a></li> +<li>Champagne, <a href="#aug_8">Aug. 8</a></li> +<li>Choron, <a href="#jan_13">Jan. 13</a></li> +<li>Colbert, <a href="#nov_19">Nov. 19</a></li> +<li>Cranberry, <a href="#sep_17">Sept. 17</a></li> +<li>Cream, <a href="#oct_28">Oct. 28</a></li> +<li>Créole, <a href="#dec_13">Dec. 13</a></li> +<li>Curry, <a href="#dec_19">Dec. 19</a></li> +<li>Devil, <a href="#apr_30">April 30</a></li> +<li>Diplomate, <a href="#jun_1">June 1</a></li> +<li>Écrevisse, <a href="#jul_28">July 28</a></li> +<li>Egg, <a href="#oct_28">Oct. 28</a></li> +<li>Estragon (tarragon), <a href="#apr_15">April 15</a></li> +<li>Fidgi, <a href="#may_14">May 14</a></li> +<li>Figaro, cold, <a href="#aug_7">Aug. 7</a></li> +<li>Flamande, <a href="#aug_20">Aug. 20</a></li> +<li>Fleurette, <a href="#nov_4">Nov. 4</a></li> +<li>Forestière, <a href="#nov_21">Nov. 21</a></li> +<li>Génoise, <a href="#nov_1">Nov. 1</a></li> +<li>Giblet, <a href="#mar_14">March 14</a></li> +<li>Golfin, <a href="#dec_19">Dec. 19</a></li> +<li>Green Hollandaise, <a href="#feb_13">Feb. 13</a></li> +<li>Hollandaise, <a href="#oct_27">Oct. 27</a></li> +<li>Horose, <a href="#dec_16">Dec. 16</a></li> +<li>Horseradish, cold, English style, <a href="#nov_3">Nov. 3</a></li> +<li>Horseradish en bouillon, <a href="#nov_3">Nov. 3</a></li> +<li>Horseradish in cream, <a href="#nov_3">Nov. 3</a></li> +<li>Hussarde, <a href="#jun_16">June 16</a></li> +<li>Indian soy, <a href="#aug_31">Aug. 31</a></li> +<li>Italienne, <a href="#dec_3">Dec. 3</a></li> +<li>Kentucky, <a href="#aug_29">Aug. 29</a></li> +<li>Lobster, <a href="#sep_17">Sept. 17</a></li> +<li>Madère, <a href="#nov_4">Nov. 4</a></li> +<li>Maître d'hôtel, <a href="#oct_30">Oct. 30</a></li> +<li>Marinière, <a href="#mar_4">March 4</a></li> +<li>Maximilienne, <a href="#sep_11">Sept. 11</a></li> +<li>Mayonnaise, <a href="#oct_31">Oct. 31</a></li> +<li>Meunière, <a href="#dec_17">Dec. 17</a></li> +<li>Mignonnette, <a href="#nov_27">Nov. 27</a></li> +<li>Mint, <a href="#dec_15">Dec. 15</a></li> +<li>Montebello, <a href="#aug_6">Aug. 6</a></li> +<li>Mornay, <a href="#dec_15">Dec. 15</a></li> +<li>Mousseline, <a href="#nov_5">Nov. 5</a></li> +<li>Mustard, <a href="#jul_19">Jul. 19</a>; <a href="#nov_30">Nov. 30</a></li> +<li>Newburg, <a href="#feb_5">Feb. 5</a></li> +<li>Nonpareil, <a href="#aug_16">Aug. 16</a></li> +<li>Olive, <a href="#apr_30">April 30</a></li> +<li>Oyster, <a href="#jan_16">Jan. 16</a></li> +<li>Paprika, <a href="#nov_26">Nov. 26</a></li> +<li>Pepper, <a href="#may_29">May 29</a></li> +<li>Périgord, <a href="#mar_7">March 7</a>; <a href="#dec_6">Dec. 6</a></li> +<li>Périgordine, <a href="#nov_23">Nov. 23</a></li> +<li>Périgueux, <a href="#mar_7">March 7</a></li> +<li>Pink mayonnaise, <a href="#jan_14">Jan. 14</a></li> +<li>Piquante, <a href="#nov_18">Nov. 18</a></li> +<li>Poivrade, <a href="#feb_28">Feb. 28</a></li> +<li>Port wine, <a href="#mar_4">March 4</a>; <a href="#aug_11">Aug. 11</a></li> +<li>Poulette, <a href="#nov_22">Nov. 22</a></li> +<li>Rémoulade, <a href="#dec_30">Dec. 30</a></li> +<li>Riche, <a href="#dec_21">Dec. 21</a></li> +<li>Robert, <a href="#may_23">May 23</a></li> +<li>Rougemont, <a href="#sep_1">Sept. 1</a></li> +<li>Shrimp, <a href="#dec_4">Dec. 4</a></li> +<li>Soubise, <a href="#jan_14">Jan. 14</a></li> +<li>Special, <a href="#nov_24">Nov. 24</a></li> +<li>Suprême, <a href="#nov_13">Nov. 13</a></li> +<li>Sweet-sour, <a href="#mar_1">March 1</a></li> +<li>Tarragon (estragon), <a href="#apr_15">April 15</a></li> +<li>Tartar, <a href="#nov_6">Nov. 6</a></li> +<li>Venitienne, <a href="#may_26">May 26</a></li> +<li>Verte, <a href="#apr_25">April 25</a></li> +<li>Vinaigrette, <a href="#dec_31">Dec. 31</a></li> +<li>White wine, <a href="#oct_30">Oct. 30</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="SHELL_FISH" id="SHELL_FISH"></a>SHELL FISH</li> + +<li>Crab à la Louise, <a href="#mar_22">March 22</a></li> +<li>Crab, boiled, <a href="#nov_19">Nov. 19</a></li> +<li>Crab cocktail, Crêmière, <a href="#jul_2">July 2</a></li> +<li>Crab cocktail, Victor, <a href="#mar_24">March 24</a></li> +<li>Crab, curried, <a href="#apr_7">April 7</a></li> +<li>Crab, deviled, <a href="#jan_30">Jan. 30</a></li> +<li>Crab, deviled, in shell, <a href="#apr_17">April 17</a></li> +<li>Crab en brochette, <a href="#apr_6">April 6</a></li> +<li>Crab meat au gratin, <a href="#mar_22">March 22</a></li> +<li>Crab meat, au beurre noisette, <a href="#nov_19">Nov. 19</a></li> +<li>Crab meat, Belle Helene, <a href="#mar_23">March 23</a></li> +<li>Crab meat, Gourmet, <a href="#mar_22">March 22</a></li> +<li>Crab meat in chafing dish, <a href="#mar_22">March 22</a></li> +<li>Crab meat in cream, <a href="#dec_30">Dec. 30</a></li> +<li>Crab meat, Monza, <a href="#dec_30">Dec. 30</a></li> +<li>Crab meat, Suzette, <a href="#mar_22">March 22</a></li> +<li>Crab or oysters, Poulette, <a href="#mar_22">March 22</a></li> +<li>Crab, Portola, <a href="#apr_13">April 13</a></li> +<li>Crab, ravigote, cold, <a href="#may_9">May 9</a></li> +<li>Écrevisses en buisson, <a href="#nov_7">Nov. 7</a></li> +<li>Écrevisses, Georgette, <a href="#oct_16">Oct. 16</a></li> +<li>Écrevisses, Lafayette, <a href="#jun_3">June 3</a></li> +<li>Écrevisses, mayonnaise, <a href="#nov_29">Nov. 29</a></li> +<li>Mousse d'écrevisses, <a href="#jul_28">July 28</a></li> +<li>Lobster, baked, Cardinal, <a href="#sep_26">Sept. 26</a></li> +<li>Lobster, baked, Lincoln, <a href="#jun_28">June 28</a></li> +<li>Lobster, Becker, <a href="#jul_9">July 9</a></li> +<li>Lobster, broiled, <a href="#dec_24">Dec. 24</a></li> +<li>Lobster croquettes, <a href="#dec_23">Dec. 23</a></li> +<li>Lobster en court bouillon, <a href="#aug_22">Aug. 22</a></li> +<li>Lobster, stuffed, <a href="#jan_5">Jan. 5</a></li> +<li>Lobster, Newburg, <a href="#nov_8">Nov. 8</a></li> +<li>Lobster, Thermidor, <a href="#jan_22">Jan. 22</a></li> +<li>Mussels, Marinière, <a href="#mar_4">March 4</a></li> +<li>Scallops à la Mornay, <a href="#mar_2">March 2</a></li> +<li>Scallops, Newburg, <a href="#feb_24">Feb. 24</a></li> +<li>Shrimps with mushrooms, <a href="#mar_25">March 25</a></li> +<li>Terrapin, how to boil, <a href="#mar_21">March 21</a> +<span class="pagenum"><a name="Page_409" id="Page_409">409</a></span></li> +<li>Terrapin au beurre, <a href="#sep_20">Sept. 20</a></li> +<li>Terrapin, Baltimore, <a href="#mar_21">March 21</a></li> +<li>Terrapin, Jockey Club, <a href="#mar_21">March 21</a></li> +<li>Terrapin, Maryland, <a href="#mar_21">March 21</a></li> +</ul> + +<ul class="none"> +<li class="l_head">SHELL FISH—<a name="CLAMS" id="CLAMS"></a>CLAMS</li> + +<li>Bâtelière, <a href="#mar_6">March 6</a></li> +<li>Créole, <a href="#feb_1">Feb. 1</a></li> +<li>En cocotte, Californienne, <a href="#jul_3">July 3</a></li> +<li>Fried soft clams, Tartare, <a href="#aug_26">Aug. 26</a></li> +<li>Little necks on half shell, <a href="#nov_5">Nov. 5</a></li> +<li>Scalloped, <a href="#aug_3">Aug. 3</a></li> +<li>Soft clams, Newburg, <a href="#feb_5">Feb. 5</a></li> +<li>Stuffed, <a href="#jul_7">July 7</a></li> +<li>With wine sauce, <a href="#apr_5">April 5</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><span class="i2"><a name="SOUPS" id="SOUPS"></a>SOUPS</span><br /> +<a name="CONSOMME" id="CONSOMME"></a>CONSOMMÉ</li> + +<li>Ab-del-Cader, <a href="#jun_14">June 14</a></li> +<li>Allemande, <a href="#jun_22">June 22</a></li> +<li>Alexandria, <a href="#aug_1">Aug. 1</a></li> +<li>Andalouse, <a href="#jun_16">June 16</a></li> +<li>Aux éclairs, <a href="#may_18">May 18</a></li> +<li>Aux pluches, <a href="#may_26">May 26</a></li> +<li>Aux quenelles, <a href="#apr_14">April 14</a></li> +<li>Aux quenelles, Doria, <a href="#may_22">May 22</a></li> +<li>Bellevue, <a href="#dec_5">Dec. 5</a></li> +<li>Bohémienne, <a href="#jun_28">June 28</a></li> +<li>Bouillon, <a href="#nov_3">Nov. 3</a></li> +<li>Bretonne, <a href="#jan_22">Jan. 22</a></li> +<li>Brunoise, <a href="#dec_10">Dec. 10</a></li> +<li>Brunoise and vermicelli, <a href="#sep_3">Sept. 3</a></li> +<li>Cameroni, <a href="#jul_11">July 11</a></li> +<li>Camino, <a href="#mar_17">March 17</a></li> +<li>Caroline, <a href="#jun_2">June 2</a></li> +<li>Celery and rice, <a href="#aug_19">Aug. 19</a></li> +<li>Céléstine, <a href="#apr_28">April 28</a></li> +<li>Charles Quint, <a href="#jul_8">July 8</a></li> +<li>Chartreuse, <a href="#sep_20">Sept. 20</a></li> +<li>Châtelaine, <a href="#aug_26">Aug. 26</a></li> +<li>Chevalièr, <a href="#jul_23">July 23</a></li> +<li>Chicken broth, <a href="#oct_29">Oct. 29</a></li> +<li>Chiffonnade, <a href="#may_3">May 3</a></li> +<li>Cialdini, <a href="#nov_20">Nov. 20</a></li> +<li>Clam broth, <a href="#dec_5">Dec. 5</a></li> +<li>Clam broth, Chantilly, <a href="#dec_5">Dec. 5</a></li> +<li>Colbert, <a href="#feb_25">Feb. 25</a>; <a href="#aug_22">Aug. 22</a></li> +<li>Crème de volaille, <a href="#jan_14">Jan. 14</a></li> +<li>Créole, <a href="#jun_24">June 24</a></li> +<li>Croûte au pot, <a href="#may_5">May 5</a></li> +<li>D'Artagnan, <a href="#jan_12">Jan. 12</a></li> +<li>Daumont, <a href="#apr_16">April 16</a></li> +<li>De la mariée, <a href="#jan_16">Jan. 16</a></li> +<li>Diable, <a href="#may_14">May 14</a></li> +<li>Diane, <a href="#oct_21">Oct. 21</a></li> +<li>Ditalini, <a href="#dec_13">Dec. 13</a></li> +<li>Doria, <a href="#dec_2">Dec. 2</a></li> +<li>Du Barry, <a href="#mar_11">March 11</a></li> +<li>Favorite, <a href="#jan_7">Jan. 7</a></li> +<li>Federal, <a href="#sep_5">Sept. 5</a></li> +<li>Fermière, <a href="#aug_12">Aug. 12</a></li> +<li>Fleury, <a href="#dec_22">Dec. 22</a></li> +<li>Florentine, <a href="#feb_21">Feb. 21</a>; <a href="#jul_4">July 4</a></li> +<li>Frascati, <a href="#oct_3">Oct. 3</a></li> +<li>Garibaldi, <a href="#jul_15">July 15</a></li> +<li>Georgia, <a href="#oct_1">Oct. 1</a></li> +<li>Gumbo, strained, in cups, <a href="#feb_27">Feb. 27</a></li> +<li>Impératrice, <a href="#jan_18">Jan. 18</a></li> +<li>Inauguration, <a href="#jul_28">July 28</a></li> +<li>Irma, <a href="#jun_18">June 18</a></li> +<li>Italian paste, <a href="#aug_24">Aug. 24</a></li> +<li>Japonnaise, <a href="#jun_4">June 4</a></li> +<li>Julienne, <a href="#jan_4">Jan. 4</a></li> +<li>Léopold, <a href="#oct_17">Oct. 17</a></li> +<li>Madrilène, <a href="#dec_29">Dec. 29</a></li> +<li>Magadore, <a href="#jun_26">June 26</a></li> +<li>Marchand, <a href="#jun_6">June 6</a></li> +<li>Marie Louise, <a href="#jul_2">July 2</a></li> +<li>Massenet, <a href="#dec_21">Dec. 21</a></li> +<li>Medina, <a href="#sep_29">Sept. 29</a></li> +<li>Monaco, <a href="#aug_8">Aug. 8</a></li> +<li>Monte Cristo, <a href="#jul_26">July 26</a></li> +<li>Montesquieu, <a href="#aug_17">Aug. 17</a></li> +<li>Napier, <a href="#sep_13">Sept. 13</a></li> +<li>National, <a href="#sep_27">Sept. 27</a></li> +<li>Nelson, <a href="#oct_12">Oct. 12</a></li> +<li>Niçoise, <a href="#jul_6">July 6</a></li> +<li>Noodles, <a href="#oct_6">Oct. 6</a></li> +<li>Oriental, <a href="#aug_10">Aug. 10</a></li> +<li>Orleans, <a href="#dec_20">Dec. 20</a></li> +<li>Oyster broth, <a href="#apr_8">April 8</a></li> +<li>Palestine, <a href="#jul_13">July 13</a></li> +<li>Parfait, <a href="#apr_6">April 6</a>; <a href="#jan_24">Jan. 24</a></li> +<li>Paysanne, <a href="#aug_6">Aug. 6</a></li> +<li>Pemartin, <a href="#oct_8">Oct. 8</a></li> +<li>Perles de Nizam, <a href="#may_24">May 24</a></li> +<li>Plain, <a href="#oct_27">Oct. 27</a></li> +<li>Portugaise, <a href="#sep_9">Sept. 9</a></li> +<li>Printanièr, <a href="#apr_30">April 30</a></li> +<li>Profiteroles, <a href="#may_28">May 28</a></li> +<li>Rachel, <a href="#feb_17">Feb. 17</a></li> +<li>Rivoli, <a href="#dec_17">Dec. 17</a></li> +<li>Ravioli, <a href="#may_12">May 12</a></li> +<li>Rothschild, <a href="#aug_4">Aug. 4</a></li> +<li>Royal, <a href="#nov_21">Nov. 21</a></li> +<li>Royal, with carrots, <a href="#may_8">May 8</a></li> +<li>Royal, green, <a href="#sep_22">Sept. 22</a></li> +<li>Royal, red, <a href="#sep_22">Sept. 22</a></li> +<li>Russe, <a href="#apr_26">April 26</a></li> +<li>Sago, <a href="#nov_7">Nov. 7</a></li> +<li>Sarah Bernhardt, <a href="#may_20">May 20</a></li> +<li>Scotch, <a href="#jan_11">Jan. 11</a></li> +<li>Sévigné, I, <a href="#dec_1">Dec. 1</a></li> +<li>Sévigné, II, <a href="#apr_18">April 18</a></li> +<li>Sicilienne, <a href="#jul_21">July 21</a></li> +<li>Soubise, <a href="#apr_22">April 22</a></li> +<li>Stuffed cabbage, <a href="#sep_15">Sept. 15</a></li> +<li>Tapioca with écrevisse butter, <a href="#aug_29">Aug. 29</a></li> +<li>Talleyrand, <a href="#jul_17">July 17</a></li> +<li>Tapioca, <a href="#nov_11">Nov. 11</a></li> +<li>Théodora, <a href="#apr_20">April 20</a></li> +<li>Tosca, <a href="#may_16">May 16</a></li> +<li>Turbigo, <a href="#jun_10">June 10</a></li> +<li>Trianon, <a href="#jul_19">Jul. 19</a>; <a href="#sep_22">Sept. 22</a></li> +<li>Vanderbilt, <a href="#jul_30">July 30</a></li> +<li>Vivieurs, <a href="#may_7">May 7</a></li> +<li>Valentienne, <a href="#may_10">May 10</a>; <a href="#jun_20">June 20</a></li> +<li>Venitienne, <a href="#may_30">May 30</a></li> +<li>Vermicelli, <a href="#feb_10">Feb. 10</a></li> +<li>Xavier, <a href="#jun_22">June 22</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="CREAM_SOUPS" id="CREAM_SOUPS"></a>CREAM SOUPS</li> + +<li>Algérienne, <a href="#may_25">May 25</a></li> +<li>Artichokes, <a href="#jun_11">June 11</a></li> +<li>Asparagus, <a href="#nov_26">Nov. 26</a></li> +<li>Asparagus, Favori, <a href="#oct_18">Oct. 18</a></li> +<li>Crème Bagration, <a href="#may_17">May 17</a></li> +<li>Bananas, <a href="#mar_5">March 5</a></li> +<li>Bisque d'écrevisses, <a href="#dec_25">Dec. 25</a></li> +<li>Bisque of California oysters, <a href="#jan_9">Jan. 9</a></li> +<li>Bisque of clams, <a href="#nov_22">Nov. 22</a></li> +<li>Bisque of crabs, <a href="#jan_23">Jan. 23</a></li> +<li>Cardinal, <a href="#may_27">May 27</a></li> +<li>Cauliflower, <a href="#oct_31">Oct. 31</a></li> +<li>Celery, <a href="#nov_2">Nov. 2</a></li> +<li>Celery, Kalamazoo, <a href="#feb_8">Feb. 8</a></li> +<li>Chicken, <a href="#nov_9">Nov. 9</a></li> +<li>Chicken à la Reine, <a href="#dec_17">Dec. 17</a></li> +<li>Chicken, Hortense, <a href="#apr_1">April 1</a></li> +<li>Congolaise, <a href="#may_31">May 31</a></li> +<li>Corn and onions, <a href="#sep_17">Sept. 17</a></li> +<li>Countess, <a href="#jun_25">June 25</a></li> +<li>Endives, <a href="#dec_6">Dec. 6</a></li> +<li>Farina, <a href="#mar_7">March 7</a></li> +<li>Farina lié, <a href="#sep_10">Sept. 10</a></li> +<li>Flageolets, <a href="#jul_24">July 24</a></li> +<li>Frogs' legs, <a href="#feb_24">Feb. 24</a></li> +<li>Green corn, I, <a href="#mar_9">March 9</a></li> +<li>Green corn, II, <a href="#jun_3">June 3</a></li> +<li>Lettuce, <a href="#mar_2">March 2</a></li> +<li>Lima beans, <a href="#feb_19">Feb. 19</a></li> +<li>Maintenon, <a href="#jan_18">Jan. 18</a></li> +<li>Parisienne, <a href="#apr_13">April 13</a> +<span class="pagenum"><a name="Page_410" id="Page_410">410</a></span></li> +<li>Parsnips, <a href="#apr_29">April 29</a></li> +<li>Parsnips, II, <a href="#jun_17">June 17</a></li> +<li>Pea, <a href="#oct_15">Oct. 15</a></li> +<li>Pea, Suzon, <a href="#oct_15">Oct. 15</a></li> +<li>Pea, St. Germain, <a href="#oct_15">Oct. 15</a></li> +<li>Potatoes, <a href="#nov_8">Nov. 8</a></li> +<li>Reine Mogador, <a href="#apr_6">April 6</a></li> +<li>Rice, <a href="#dec_28">Dec. 28</a></li> +<li>Summer squash, cream of, <a href="#oct_10">Oct. 10</a></li> +<li>Watercress, <a href="#jul_22">July 22</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="THICK_SOUPS" id="THICK_SOUPS"></a>THICK SOUPS<br /> +<span class="i1">(Potage)</span></li> + +<li>Bean and cabbage soup, <a href="#sep_21">Sept. 21</a></li> +<li>Burned farina soup, <a href="#apr_24">April 24</a></li> +<li>Cabbage soup, Normande, <a href="#jun_15">June 15</a></li> +<li>Chicken okra, <a href="#dec_7">Dec. 7</a></li> +<li>Chicken, Brésilienne, <a href="#jun_27">June 27</a></li> +<li>Chicken, Florentine, <a href="#aug_18">Aug. 18</a></li> +<li>Chicken, Française, <a href="#oct_9">Oct. 9</a></li> +<li>Chicken, Mulligatawney, <a href="#jul_14">July 14</a></li> +<li>Chicken, Piedmontaise, <a href="#jul_16">July 16</a></li> +<li>Chicken, Portugaise, <a href="#jul_5">July 5</a></li> +<li>Chicken, San Remo, <a href="#sep_23">Sept. 23</a></li> +<li>Clam chowder, <a href="#dec_5">Dec. 5</a></li> +<li>Clam chowder, Boston style, <a href="#mar_24">March 24</a></li> +<li>Clear green turtle, <a href="#apr_2">April 2</a></li> +<li>Cold celery broth, <a href="#aug_27">Aug. 27</a></li> +<li>Cooper soup, <a href="#may_23">May 23</a></li> +<li>Crab gumbo, <a href="#jul_20">July 20</a></li> +<li>Croute Bretonne, <a href="#jul_3">July 3</a></li> +<li>Ditalini, à la Royal, <a href="#sep_16">Sept. 16</a></li> +<li>Farina, Francis Joseph, <a href="#may_2">May 2</a></li> +<li>Fish broth, <a href="#jul_20">July 20</a></li> +<li>Fish broth with whipped cream, <a href="#sep_1">Sept. 1</a></li> +<li>Fish chowder, <a href="#apr_10">April 20</a></li> +<li>German carrot soup, <a href="#sep_7">Sept. 7</a></li> +<li>German lentil, <a href="#mar_29">March 29</a></li> +<li>Giblet, à l'Anglaise, <a href="#oct_29">Oct. 29</a></li> +<li>Hare soup, Uncle Sam, <a href="#oct_5">Oct. 5</a></li> +<li>Homemade clam soup, <a href="#sep_25">Sept. 25</a></li> +<li>Hungarian, <a href="#oct_11">Oct. 11</a></li> +<li>Lamb broth à la Grecque, <a href="#may_6">May 6</a></li> +<li>Lamb broth, à la Reine, <a href="#aug_2">Aug. 2</a></li> +<li>Lamb broth, Olympic Club, <a href="#jun_9">June 9</a></li> +<li>Lobster chowder, <a href="#dec_5">Dec. 5</a></li> +<li>Macaroni soup with leeks, <a href="#sep_6">Sept. 6</a></li> +<li>Mock turtle, <a href="#feb_15">Feb. 15</a></li> +<li>Mutton, Kitchener, <a href="#sep_8">Sept. 8</a></li> +<li>Onion and tomato, <a href="#oct_7">Oct. 7</a></li> +<li>Onion, au gratin, <a href="#mar_1">March 1</a>; <a href="#nov_15">Nov. 15</a></li> +<li>Oyster, family style, <a href="#nov_12">Nov. 12</a></li> +<li>Oxtail, English style, <a href="#feb_1">Feb. 1</a></li> +<li>Pannade, <a href="#mar_3">March 3</a></li> +<li>Pea, with vermicelli, <a href="#aug_14">Aug. 14</a></li> +<li>Petite marmite, <a href="#dec_24">Dec. 24</a></li> +<li>Potage à l'Anglaise, <a href="#jan_7">Jan. 7</a></li> +<li>Potage Albert, <a href="#may_29">May 29</a></li> +<li>Potage Alexandra, <a href="#dec_20">Dec. 20</a></li> +<li>Potage Américaine, <a href="#dec_31">Dec. 31</a></li> +<li>Potage Andalouse, <a href="#jan_17">Jan. 17</a></li> +<li>Potage Arlequin, <a href="#jun_13">June 13</a></li> +<li>Potage Bagration, <a href="#jan_11">Jan. 11</a></li> +<li>Potage Bonne Femme, <a href="#dec_26">Dec. 26</a></li> +<li>Potage Bouquetière, <a href="#oct_20">Oct. 20</a></li> +<li>Potage Bourgeoise, <a href="#aug_27">Aug. 27</a></li> +<li>Potage Brunoise with rice, <a href="#aug_20">Aug. 20</a></li> +<li>Potage Cambridge, <a href="#nov_13">Nov. 13</a></li> +<li>Potage Cameroni, <a href="#aug_7">Aug. 7</a></li> +<li>Potage Champenoise, <a href="#oct_14">Oct. 14</a></li> +<li>Potage Châtelaine, <a href="#apr_11">April 11</a></li> +<li>Potage Coburg, <a href="#jul_9">July 9</a></li> +<li>Potage Colbert, <a href="#aug_28">Aug. 28</a></li> +<li>Potage Coquelin, <a href="#mar_23">March 23</a></li> +<li>Potage Dagobert, <a href="#jul_10">July 10</a></li> +<li>Potage Dieppoise, <a href="#aug_15">Aug. 15</a></li> +<li>Potage Duchesse, <a href="#dec_24">Dec. 24</a></li> +<li>Potage Esau, <a href="#mar_25">March 25</a></li> +<li>Potage Faubonne, <a href="#dec_22">Dec. 22</a></li> +<li>Potage Ferneuse, <a href="#oct_19">Oct. 19</a></li> +<li>Potage Flamande, <a href="#dec_27">Dec. 27</a>; <a href="#dec_16">Dec. 16</a></li> +<li>Potage Fontange, <a href="#may_15">May 15</a></li> +<li>Potage Carpure, <a href="#sep_19">Sept. 19</a></li> +<li>Potage Gentilhomme, <a href="#jan_19">Jan. 19</a></li> +<li>Potage Grande Mère, <a href="#jan_10">Jan. 10</a></li> +<li>Potage Grenade, <a href="#oct_16">Oct. 16</a></li> +<li>Potage Hollandaise, <a href="#dec_10">Dec. 10</a></li> +<li>Potage Honolulu, <a href="#jul_7">July 7</a></li> +<li>Potage Italienne, <a href="#aug_16">Aug. 16</a></li> +<li>Potage Jackson, <a href="#dec_30">Dec. 30</a></li> +<li>Potage Kroumir, <a href="#feb_23">Feb. 23</a></li> +<li>Potage Lamballe, <a href="#nov_5">Nov. 5</a></li> +<li>Potage Livonien, <a href="#oct_22">Oct. 22</a></li> +<li>Potage Lord Mayor, <a href="#jul_13">July 13</a></li> +<li>Potage maintenon, <a href="#sep_2">Sept. 2</a></li> +<li>Potage Marie Louise, <a href="#jan_15">Jan. 15</a></li> +<li>Potage Marquis, <a href="#jan_5">Jan. 5</a></li> +<li>Potage Mathilda, <a href="#dec_23">Dec. 23</a></li> +<li>Potage McDonald, <a href="#jan_20">Jan. 20</a>; <a href="#jul_29">July 29</a></li> +<li>Potage Mexicaine, <a href="#jul_31">July 31</a></li> +<li>Potage Mongol, <a href="#dec_13">Dec. 13</a></li> +<li>Potage Montglas, <a href="#aug_31">Aug. 31</a></li> +<li>Potage Nassau, <a href="#aug_13">Aug. 13</a></li> +<li>Potage Navarraise, <a href="#sep_28">Sept. 28</a></li> +<li>Potage Parmentier, <a href="#aug_11">Aug. 11</a></li> +<li>Potage Paysanne, <a href="#jun_19">June 19</a></li> +<li>Potage Plessy, <a href="#aug_30">Aug. 30</a></li> +<li>Potage Portugaise, <a href="#apr_12">April 12</a></li> +<li>Potage Quirinal, <a href="#jan_8">Jan. 8</a></li> +<li>Potage Reine Margot, <a href="#dec_21">Dec. 21</a></li> +<li>Potage Ruffo, <a href="#sep_4">Sept. 4</a></li> +<li>Potage Santé, <a href="#nov_19">Nov. 19</a></li> +<li>Potage Saxe, <a href="#apr_7">April 7</a></li> +<li>Potage Schorestène, <a href="#sep_30">Sept. 30</a></li> +<li>Potage Solferino, <a href="#apr_4">April 4</a></li> +<li>Potage St. Marceau, <a href="#jul_1">July 1</a></li> +<li>Potage Talleyrand, <a href="#feb_5">Feb. 5</a></li> +<li>Potage tapioca, Crécy, <a href="#jan_30">Jan. 30</a></li> +<li>Potage Turinoise, <a href="#may_13">May 13</a></li> +<li>Potage Velour, <a href="#jul_27">July 27</a></li> +<li>Potage Venitienne, <a href="#jan_13">Jan. 13</a>; <a href="#apr_8">April 8</a></li> +<li>Potage vert pré, <a href="#jul_18">July 18</a></li> +<li>Potage Viennoise, <a href="#apr_8">April 8</a></li> +<li>Potage Villageois, <a href="#oct_13">Oct. 13</a></li> +<li>Potage Voisin, <a href="#feb_13">Feb. 13</a></li> +<li>Potage Waldaise, <a href="#feb_11">Feb. 11</a></li> +<li>Potage Westmoreland, <a href="#feb_18">Feb. 18</a></li> +<li>Potato and leek soup, <a href="#nov_7">Nov. 7</a></li> +<li>Potato soup, Faubonne, <a href="#apr_5">April 5</a></li> +<li>Potato, Dieppoise, <a href="#apr_23">April 23</a></li> +<li>Pot au feu, <a href="#mar_15">March 15</a></li> +<li>Purée Camelia, <a href="#may_21">May 21</a></li> +<li>Purée Céléstine, <a href="#mar_20">March 20</a></li> +<li>Purée Crécy, <a href="#jan_26">Jan. 26</a></li> +<li>Purée d'Artois, <a href="#mar_8">March 8</a></li> +<li>Purée of cucumbers, <a href="#jun_21">June 21</a></li> +<li>Purée of game, <a href="#nov_18">Nov. 18</a></li> +<li>Purée of game, St. Hubert, <a href="#nov_18">Nov. 18</a></li> +<li>Purée of green asparagus, <a href="#apr_27">April 27</a></li> +<li>Purée of lentils, <a href="#oct_30">Oct. 30</a></li> +<li>Purée of lentils with tapioca, <a href="#aug_21">Aug. 21</a></li> +<li>Purée of lima beans, <a href="#dec_14">Dec. 14</a></li> +<li>Purée of peas, plain, <a href="#oct_27">Oct. 27</a></li> +<li>Purée of peas, aux croutons, <a href="#oct_27">Oct. 27</a></li> +<li>Purée of peas, Varsovienne, <a href="#oct_27">Oct. 27</a></li> +<li>Purée of peas with noodles, <a href="#sep_12">Sept. 12</a></li> +<li>Purée of pheasant, St. Hubert, <a href="#feb_10">Feb. 10</a></li> +<li>Purée of potatoes, <a href="#mar_20">March 20</a></li> +<li>Purée of red kidney beans, <a href="#may_4">May 4</a></li> +<li>Purée of spinach, <a href="#apr_19">April 19</a></li> +<li>Purée of tomatoes, <a href="#oct_28">Oct. 28</a></li> +<li>Purée of tomatoes with rice, <a href="#nov_8">Nov. 8</a></li> +<li>Purée of turnips, Caroline, <a href="#aug_25">Aug. 25</a></li> +<li>Purée of white beans, <a href="#dec_18">Dec. 18</a></li> +<li>Purée of white beans, Allemande, <a href="#aug_23">Aug. 23</a></li> +<li>Purée of white beans, Soubise, <a href="#may_9">May 9</a></li> +<li>Purée paysanne, <a href="#mar_16">March 16</a></li> +<li>Purée St. Germain, <a href="#apr_15">April 15</a></li> +<li>Rice soup, à l'Allemande, <a href="#jul_25">July 25</a></li> +<li>Rice, Palmero, <a href="#aug_9">Aug. 9</a></li> +<li>Roçol, à la Russe, <a href="#jun_1">June 1</a></li> +<li>Shrimp, family style, <a href="#oct_2">Oct. 2</a> +<span class="pagenum"><a name="Page_411" id="Page_411">411</a></span></li> +<li>Soft clam soup, Salem, <a href="#jun_7">June 7</a></li> +<li>Sorrel, à l'eau, <a href="#jun_5">June 5</a></li> +<li>Sorrel, with rice, <a href="#jun_29">June 29</a></li> +<li>Terrapin, Southern style, <a href="#aug_3">Aug. 3</a></li> +<li>Tomato broth (hot or cold), <a href="#jul_29">July 29</a></li> +<li>Veloutine Aurore, <a href="#may_19">May 19</a></li> +<li>Velouté, <a href="#dec_10">Dec. 10</a></li> +<li>Velvet soup, <a href="#mar_19">March 19</a></li> +<li>Viennese bean, <a href="#mar_26">March 26</a></li> +<li>White bean soup, <a href="#mar_14">March 14</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="SQUAB" id="SQUAB"></a>SQUAB</li> + +<li>Boneless, en aspic, <a href="#jul_17">July 17</a></li> +<li>Breast of, au jus, <a href="#sep_19">Sept. 19</a></li> +<li>Breast of, Eveline, <a href="#oct_8">Oct. 8</a></li> +<li>Breast of, Périgord, <a href="#may_2">May 2</a></li> +<li>Breast of, sauté in butter, <a href="#jun_4">June 4</a></li> +<li>Breast of, under glass, St. Francis, <a href="#feb_4">Feb. 4</a></li> +<li>Broiled squab, <a href="#apr_2">April 2</a></li> +<li>Broiled squab, with fresh mushrooms, <a href="#apr_2">April 2</a></li> +<li>En compote, <a href="#jan_15">Jan. 15</a></li> +<li>Potpie, English style, <a href="#jan_1">Jan. 1</a></li> +<li>Roast, au jus, <a href="#feb_21">Feb. 21</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="STEWS" id="STEWS"></a>STEWS</li> + +<li>Beef goulash, <a href="#oct_28">Oct. 28</a></li> +<li>Beef stew, homemade, <a href="#nov_7">Nov. 7</a></li> +<li>Haricot of mutton, <a href="#feb_13">Feb. 13</a></li> +<li>Hasenpfeffer (hare stew), <a href="#jan_12">Jan. 12</a></li> +<li>Hungarian goulash, <a href="#oct_28">Oct. 28</a></li> +<li>Lamb Irish stew, <a href="#nov_2">Nov. 2</a></li> +<li>Navarin of lamb, printanier, <a href="#nov_25">Nov. 25</a></li> +<li>Paprika veal, <a href="#jul_20">July 20</a></li> +<li>Pickelsteiner stew, <a href="#may_13">May 13</a></li> +<li>Pilaff à la Turc, <a href="#jan_8">Jan. 8</a></li> +<li>Ragout à la Deutsch, <a href="#dec_22">Dec. 22</a></li> +<li>Ragout Fin, <a href="#dec_29">Dec. 29</a></li> +<li>Reindeer stew, <a href="#mar_7">March 7</a></li> +<li>Spring lamb Irish stew with dumplings, <a href="#sep_25">Sept. 25</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="TRIPE" id="TRIPE"></a>TRIPE</li> + +<li>À la mode de Caën, <a href="#feb_28">Feb. 28</a></li> +<li>Broiled honeycomb, chili sauce, <a href="#may_11">May 11</a></li> +<li>Broiled honeycomb, maître d'hôtel sauce, <a href="#oct_30">Oct. 30</a></li> +<li>Blanchard, <a href="#dec_27">Dec. 27</a></li> +<li>Créole, <a href="#dec_20">Dec. 20</a></li> +<li>Étuvé, Bonne Femme, <a href="#sep_9">Sept. 9</a></li> +<li>Honeycomb, sauté, aux fines herbes, <a href="#sep_28">Sept. 28</a></li> +<li>In cream with peppers, <a href="#apr_26">April 26</a></li> +<li>Sauté, Lyonnaise, <a href="#feb_17">Feb. 17</a></li> +<li>Tripe and oysters in cream, <a href="#dec_10">Dec. 10</a></li> +<li>Tripe and potatoes, family style, <a href="#jan_1">Jan. 1</a></li> +<li>Tripe, Wm. H. Crane, <a href="#oct_23">Oct. 23</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="TURKEY" id="TURKEY"></a>TURKEY</li> + +<li>Broiled baby turkey, <a href="#jul_4">July 4</a></li> +<li>Deviled legs, with chow chow, <a href="#jan_19">Jan. 19</a></li> +<li>Hash, Château de Madrid, <a href="#jun_28">June 28</a></li> +<li>Hash on toast, <a href="#nov_28">Nov. 28</a></li> +<li>Livers en brochette, <a href="#mar_6">March 6</a></li> +<li>Roast, <a href="#mar_6">March 6</a></li> +<li>Stuffed with chestnuts, <a href="#nov_27">Nov. 27</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="VEAL" id="VEAL"></a>VEAL</li> + +<li>Breast, stuffed, au jus, <a href="#jan_27">Jan. 27</a></li> +<li>Calf's brains au beurre noir, <a href="#mar_13">March 13</a></li> +<li>Calf's brains, fried, tomato sauce, <a href="#jun_1">June 1</a></li> +<li>Calf's head plain, boiled, <a href="#dec_31">Dec. 31</a></li> +<li>Calf's head à la Française, <a href="#mar_9">March 9</a></li> +<li>Calf's head, Providence, <a href="#may_6">May 6</a></li> +<li>Calf's head, sauce piquante, <a href="#apr_13">April 13</a></li> +<li>Calf's head, poulette, <a href="#feb_10">Feb. 10</a></li> +<li>Calf's head, vinaigrette, <a href="#feb_27">Feb. 27</a></li> +<li>Calf's liver and bacon, <a href="#nov_30">Nov. 30</a></li> +<li>Calf's liver, Lyonnaise, <a href="#aug_11">Aug. 11</a></li> +<li>Calf's liver sauté, <a href="#nov_18">Nov. 18</a></li> +<li>Calf's liver sauté, Robert, <a href="#may_23">May 23</a></li> +<li>Calf's liver sauté, Spanish style, <a href="#aug_4">Aug. 4</a></li> +<li>Chops, broiled, <a href="#nov_4">Nov. 4</a></li> +<li>Chops en papillote, <a href="#feb_8">Feb. 8</a></li> +<li>Chops, Montgolfier, <a href="#sep_10">Sept. 10</a></li> +<li>Cutlets, breaded, tomato sauce, <a href="#may_26">May 26</a></li> +<li>Fricandeau, au jus, <a href="#apr_7">April 7</a></li> +<li>Fricassee, <a href="#jan_20">Jan. 20</a></li> +<li>Kidneys, broiled, English style, <a href="#jun_13">June 13</a></li> +<li>Kidney roast, <a href="#dec_20">Dec. 20</a></li> +<li>Kidneys sauté au Madère, <a href="#jun_29">June 29</a></li> +<li>Leberkloese (calf's liver dumplings), <a href="#apr_25">April 25</a></li> +<li>Leg, au jus, <a href="#nov_7">Nov. 7</a></li> +<li>Loin, roasted, <a href="#jun_23">June 23</a></li> +<li>Loin roasted, Nivernaise, <a href="#jul_11">July 11</a></li> +<li>Paprika schnitzel, <a href="#mar_5">March 5</a></li> +<li>Paprika veal, <a href="#jul_20">July 20</a></li> +<li>Rolled veal, Huguenin, <a href="#mar_25">March 25</a></li> +<li>Sauté, Catalane, <a href="#oct_12">Oct. 12</a></li> +<li>Shoulder, au jus, <a href="#oct_31">Oct. 31</a></li> +<li>Sweetbreads braisé (glacé), <a href="#dec_25">Dec. 25</a></li> +<li>Sweetbreads braisé, Ancienne, <a href="#apr_14">April 14</a></li> +<li>Sweetbreads braisé, Clamart, <a href="#apr_5">April 5</a></li> +<li>Sweetbreads braisé, Georginette, <a href="#sep_5">Sept. 5</a></li> +<li>Sweetbreads braisé, Godard, <a href="#may_7">May 7</a></li> +<li>Sweetbreads braisé, Henri IV, <a href="#mar_27">March 27</a></li> +<li>Sweetbreads, Lavalière, <a href="#jun_22">June 22</a></li> +<li>Sweetbreads braisé, Marie Louise, <a href="#apr_1">April 1</a></li> +<li>Sweetbreads Marigny, <a href="#jul_24">July 24</a></li> +<li>Sweetbreads braisé, Montebello, <a href="#jun_11">June 11</a></li> +<li>Sweetbreads braisé, Pompadour, <a href="#dec_1">Dec. 1</a></li> +<li>Sweetbreads Poulette, <a href="#jul_16">July 16</a></li> +<li>Sweetbreads braisé, Princess, <a href="#jul_1">July 1</a></li> +<li>Sweetbreads braised, Soubise, <a href="#jun_24">June 24</a></li> +<li>Sweetbreads braisé, Elizabeth, <a href="#jul_21">July 21</a></li> +<li>Sweetbreads braisé, St. George, <a href="#jun_8">June 8</a></li> +<li>Sweetbreads braisé, Zurich, <a href="#may_4">May 4</a></li> +<li>Sweetbreads, broiled, <a href="#nov_1">Nov. 1</a></li> +<li>Sweetbread croquettes, <a href="#dec_23">Dec. 23</a></li> +<li>Sweetbreads Egyptienne, <a href="#aug_5">Aug. 5</a></li> +<li>Sweetbreads Figaro, <a href="#aug_7">Aug. 7</a></li> +<li>Sweetbreads Lieb, <a href="#aug_15">Aug. 15</a></li> +<li>Sweetbreads Liencourt, <a href="#oct_4">Oct. 4</a></li> +<li>Sweetbreads Metropolitan Club, <a href="#jul_27">July 27</a></li> +<li>Sweetbread patties in cream, <a href="#apr_19">April 19</a></li> +<li>Sweetbreads Royal, <a href="#sep_27">Sept. 27</a></li> +<li>Sweetbreads, St. Alban, <a href="#aug_12">Aug. 12</a></li> +<li>Sweetbreads, Saint Mondé, <a href="#oct_16">Oct. 16</a></li> +<li>Sweetbreads Sans Gêne, <a href="#aug_20">Aug. 20</a></li> +<li>Sweetbreads, Théodora, <a href="#feb_25">Feb. 25</a></li> +<li>Wiener schnitzel, <a href="#feb_3">Feb. 3</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="VEGETABLES" id="VEGETABLES"></a>VEGETABLES</li> + +<li>Artichoke au gratin (individual), <a href="#feb_19">Feb. 19</a></li> +<li>Artichokes, Barigoule, <a href="#sep_24">Sept. 24</a></li> +<li>Artichokes, boiled, <a href="#oct_29">Oct. 29</a></li> +<li>Artichokes en cocotte, <a href="#sep_12">Sept. 12</a></li> +<li>Artichokes filled with cauliflower, <a href="#feb_23">Feb. 23</a></li> +<li>d'Artichokes, fonds, Feypell, <a href="#mar_12">March 12</a></li> +<li>Artichokes, fried, <a href="#mar_3">March 3</a></li> +<li>Artichokes, jardinière, <a href="#may_2">May 2</a></li> +<li>Artichokes, quartered, <a href="#apr_28">April 28</a></li> +<li>Asparagus, boiled, <a href="#mar_13">March 13</a></li> +<li>Asparagus, polonaise, <a href="#mar_13">March 13</a>; <a href="#feb_4">Feb. 4</a></li> +<li>Asparagus, stewed, <a href="#apr_4">April 4</a>; <a href="#mar_14">March 14</a></li> +<li>Asparagus tips au gratin, <a href="#jan_27">Jan. 27</a>; <a href="#apr_17">April 17</a></li> +<li>Asparagus tips in cream, <a href="#sep_6">Sept. 6</a></li> +<li>Beans, baked, Boston style, <a href="#nov_23">Nov. 23</a></li> +<li>Beans Bretonne, <a href="#mar_9">March 9</a></li> +<li>Beans, Normandie, <a href="#mar_17">March 17</a></li> +<li>Beans, white, with tomatoes, <a href="#apr_23">April 23</a></li> +<li>Beets à la Russe, <a href="#jul_7">July 7</a></li> +<li>Beets, boiled, <a href="#oct_31">Oct. 31</a></li> +<li>Beets, Californienne, <a href="#sep_5">Sept. 5</a></li> +<li>Beets, Frouard, <a href="#apr_17">April 17</a></li> +<li>Beans, Spanish, <a href="#sep_14">Sept. 14</a></li> +<li>Beets, young, in butter, <a href="#mar_16">March 16</a></li> +<li>Brussels sprouts and chestnuts, <a href="#jan_5">Jan. 5</a></li> +<li>Brussels sprouts, boiled, <a href="#jan_5">Jan. 5</a></li> +<li>Brussels sprouts in bouillon, <a href="#feb_1">Feb. 1</a></li> +<li>Cabbage, boiled, <a href="#jan_3">Jan. 3</a></li> +<li>Cabbage, German style, <a href="#aug_27">Aug. 27</a></li> +<li>Cabbage, red, <a href="#dec_18">Dec. 18</a></li> +<li>Cabbage, stuffed, <a href="#sep_15">Sept. 15</a>; <a href="#dec_18">Dec. 18</a></li> +<li>Cardon à la Moelle, <a href="#nov_30">Nov. 30</a></li> +<li>Carrots in butter, <a href="#mar_11">March 11</a></li> +<li>Carrots, Vichy, <a href="#dec_6">Dec. 6</a> +<span class="pagenum"><a name="Page_412" id="Page_412">412</a></span></li> +<li>Cauliflower au gratin, <a href="#nov_5">Nov. 5</a></li> +<li>Cauliflower polonaise, <a href="#nov_12">Nov. 12</a></li> +<li>Cauliflower, purée of, <a href="#mar_19">March 19</a></li> +<li>Celery stewed, au Madère, <a href="#nov_18">Nov. 18</a></li> +<li>Celery stewed in cream, <a href="#nov_6">Nov. 6</a></li> +<li>Cèpes sauté, <a href="#dec_13">Dec. 13</a></li> +<li>Cèpes, Tyrolienne (cold), <a href="#jan_30">Jan. 30</a></li> +<li>Chestnuts, boiled, <a href="#jan_3">Jan. 3</a></li> +<li>Chestnuts, boulettes, <a href="#oct_6">Oct. 6</a></li> +<li>Chestnuts glacé, <a href="#feb_7">Feb. 7</a></li> +<li>Chestnuts glacé au Madère, <a href="#feb_7">Feb. 7</a></li> +<li>Colache, <a href="#sep_15">Sept. 15</a></li> +<li>Corn à la Marie, <a href="#sep_4">Sept. 4</a></li> +<li>Corn (canned) fritters, <a href="#sep_8">Sept. 8</a></li> +<li>Corn fritters, <a href="#dec_17">Dec. 17</a></li> +<li>Corn fritters, Susan Jones, <a href="#sep_17">Sept. 17</a></li> +<li>Corn, green, <a href="#jun_8">June 8</a></li> +<li>Corn, hulled, <a href="#nov_10">Nov. 10</a></li> +<li>Corn oysters, <a href="#sep_14">Sept. 14</a></li> +<li>Corn pudding, <a href="#oct_24">Oct. 24</a></li> +<li>Corn sauté in butter, <a href="#jul_4">July 4</a></li> +<li>Corn, stewed (canned), <a href="#apr_15">April 15</a></li> +<li>Cucumbers on toast, <a href="#oct_11">Oct. 11</a></li> +<li>Cucumbers stuffed, <a href="#apr_22">April 22</a></li> +<li>Egg plant, broiled, <a href="#jun_8">June 8</a></li> +<li>Egg plant, fried, <a href="#nov_18">Nov. 18</a></li> +<li>Egg plant in casserole, <a href="#sep_8">Sept. 8</a></li> +<li>Egg plant, Sicilienne, <a href="#sep_3">Sept. 3</a></li> +<li>Egg plant, stuffed, <a href="#sep_6">Sept. 6</a></li> +<li>Flageolets au cerfeuil, <a href="#jun_8">June 8</a></li> +<li>Flageolet beans, <a href="#dec_28">Dec. 28</a></li> +<li>Hubbard squash, baked, <a href="#dec_4">Dec. 4</a></li> +<li>Jerusalem artichokes in cream, <a href="#aug_25">Aug. 25</a></li> +<li>Jets de houblons, <a href="#nov_22">Nov. 22</a></li> +<li>Kohl rabi, baked, <a href="#sep_5">Sept. 5</a></li> +<li>Lentils, <a href="#feb_2">Feb. 2</a></li> +<li>Lettuce boiled, <a href="#feb_4">Feb. 4</a></li> +<li>Lettuce braisé, <a href="#dec_27">Dec. 27</a></li> +<li>Lima beans, <a href="#jan_16">Jan. 16</a></li> +<li>Lima beans au paprika, <a href="#aug_26">Aug. 26</a></li> +<li>Lima beans, curried, <a href="#jan_6">Jan. 6</a></li> +<li>Lima beans, purée of, <a href="#feb_8">Feb. 8</a></li> +<li>Lima beans with shallots, <a href="#sep_26">Sept. 26</a></li> +<li>Macédoine, <a href="#mar_17">March 17</a></li> +<li>Mushrooms, fresh, broiled, <a href="#nov_4">Nov. 4</a></li> +<li>Mushrooms, fresh, purée of, <a href="#oct_4">Oct. 4</a></li> +<li>Mushrooms, fresh, sauté in butter, <a href="#feb_20">Feb. 20</a></li> +<li>Mushrooms, fresh, stuffed, <a href="#jan_10">Jan. 10</a></li> +<li>Okra and tomatoes, sauté, <a href="#jun_8">June 8</a></li> +<li>Onions fried, <a href="#dec_13">Dec. 13</a></li> +<li>Onions glacés, <a href="#feb_20">Feb. 20</a></li> +<li>Onions Hongroise, <a href="#mar_25">March 25</a></li> +<li>Onions, purée of, Soubise, <a href="#mar_31">March 31</a></li> +<li>Onions, stewed, <a href="#sep_13">Sept. 13</a></li> +<li>Onions stuffed, with cabbage, <a href="#jan_3">Jan. 3</a></li> +<li>Parsley, fried, <a href="#nov_6">Nov. 6</a></li> +<li>Parsnips, boiled, <a href="#apr_21">April 21</a></li> +<li>Parsnips in cream, <a href="#apr_21">April 21</a></li> +<li>Peas à la Française, <a href="#jun_21">June 21</a></li> +<li>Peas and carrots in cream, <a href="#nov_7">Nov. 7</a></li> +<li>Peas and shallots in cream, <a href="#sep_7">Sept. 7</a></li> +<li>Peas au cerfeuil, <a href="#mar_3">March 3</a></li> +<li>Peas, farmer style, <a href="#mar_15">March 15</a></li> +<li>Peas in cream, <a href="#jan_16">Jan. 16</a></li> +<li>Peas, new, plain, <a href="#nov_1">Nov. 1</a></li> +<li>Peppers, stuffed green, <a href="#aug_5">Aug. 5</a></li> +<li>Pimentos, stuffed, Créole, <a href="#aug_17">Aug. 17</a></li> +<li>Pumpkin and rice, scalloped, <a href="#sep_13">Sept. 13</a></li> +<li>Pumpkin, stewed, <a href="#sep_13">Sept. 13</a></li> +<li>Purée St. Germain, <a href="#nov_15">Nov. 15</a></li> +<li>Rice, Californienne, <a href="#oct_23">Oct. 23</a></li> +<li>Rice, Créole, <a href="#dec_23">Dec. 23</a></li> +<li>Rice croquettes, <a href="#dec_16">Dec. 16</a></li> +<li>Rice, timbale of, <a href="#may_31">May 31</a></li> +<li>Rice, timbale of, Créole, <a href="#may_16">May 16</a></li> +<li>Risotto, <a href="#jan_8">Jan. 8</a></li> +<li>Salad, purée of, <a href="#mar_14">March 14</a></li> +<li>Sauerkraut, <a href="#feb_14">Feb. 14</a></li> +<li>Sorrel, <a href="#jan_28">Jan. 28</a></li> +<li>Spinach, boiled, <a href="#jan_5">Jan. 5</a></li> +<li>Spinach, English style, <a href="#jan_5">Jan. 5</a></li> +<li>Spinach in cream, <a href="#feb_20">Feb. 20</a></li> +<li>Spinach, timbale of, <a href="#aug_8">Aug. 8</a></li> +<li>String beans, <a href="#oct_28">Oct. 28</a></li> +<li>String beans, Alsacienne, <a href="#apr_8">April 8</a></li> +<li>String beans, sweet-sour, <a href="#jul_22">July 22</a></li> +<li>String beans with tomatoes, <a href="#sep_1">Sept. 1</a></li> +<li>Succotash, <a href="#jul_2">July 2</a></li> +<li>Summer squash au beurre, <a href="#nov_1">Nov. 1</a></li> +<li>Summer squash, Native Son, <a href="#jun_4">June 4</a></li> +<li>Summer squash, mashed, <a href="#jun_3">June 3</a></li> +<li>Tomatoes baked, <a href="#jun_9">June 9</a></li> +<li>Tomatoes glacées, <a href="#dec_10">Dec. 10</a></li> +<li>Tomatoes, scalloped, <a href="#sep_5">Sept. 5</a></li> +<li>Tomatoes, stewed, <a href="#jan_30">Jan. 30</a></li> +<li>Tomatoes, stewed, Brazilian, <a href="#mar_19">March 19</a></li> +<li>Tomatoes, stewed, family style, <a href="#apr_30">April 30</a></li> +<li>Tomatoes, stuffed, Créole, <a href="#jun_22">June 22</a></li> +<li>Tomatoes, stuffed, Noyer, <a href="#nov_23">Nov. 23</a></li> +<li>Tomatoes, stuffed with chestnuts, <a href="#jan_3">Jan. 3</a></li> +<li>Turnips glacés, <a href="#dec_20">Dec. 20</a></li> +<li>Turnips, mashed, <a href="#dec_11">Dec. 11</a></li> +<li>Wax beans in butter, <a href="#apr_26">April 26</a></li> +</ul> + +<ul class="none"> +<li class="l_head"><a name="WINE_JELLIES" id="WINE_JELLIES"></a>WINE JELLIES</li> + +<li>Anisette jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Benedictine jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Brandy jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Burgundy jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Champagne jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Chartreuse jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Claret jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Cognac jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Fine champagne jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Fruit jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Jelly à la Russe, <a href="#feb_9">Feb. 9</a></li> +<li>Kirsch jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Maraschino jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Moselle jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Port wine jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Rhine wine jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Sherry jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Wine jelly, <a href="#feb_9">Feb. 9</a></li> +<li>Wine jelly with Apricots, <a href="#sep_14">Sept. 14</a></li> +<li>Wine jelly with berries, <a href="#sep_14">Sept. 14</a></li> +<li>Wine jelly with peaches, <a href="#sep_14">Sept. 14</a></li> +<li>Wine jelly with whipped cream, <a href="#aug_23">Aug. 23</a></li> +</ul> + +<h2 class="p6">GENERAL INDEX</h2> +<p><span class="pagenum"><a name="Page_413" id="Page_413">413</a></span></p> + +<ul class="none"> +<li>Admiral (see <a href="#FISH">Fish</a>), <a href="#Page_31">31</a></li> + +<li>Afternoon teas (selections), <a href="#Page_100">100</a>, <a href="#Page_317">317</a>, <a href="#Page_334">334</a>, <a href="#Page_337">337</a></li> + +<li>Alaska black cod, broiled, <a href="#Page_35">35</a></li> + +<li>Alaska black cod, kippered in cream, <a href="#Page_232">232</a></li> + +<li>Alaska black cod, smoked, broiled, <a href="#Page_298">298</a></li> + +<li>Alaska black cod, smoked, in cream, <a href="#Page_312">312</a></li> + +<li>Alaska candlefish, broiled, <a href="#Page_57">57</a></li> + +<li>Alhambra ice cream, <a href="#Page_308">308</a></li> + +<li>Allemande sauce, <a href="#Page_64">64</a></li> + +<li>Alexandria pudding, <a href="#Page_217">217</a></li> + +<li>Alligator pear cocktail, <a href="#Page_136">136</a></li> + +<li>Alligator pear salad, <a href="#Page_54">54</a></li> + +<li>Allumettes (pastry), <a href="#Page_161">161</a></li> + +<li>Almond biscuits, <a href="#Page_312">312</a></li> + +<li>Almond cake, and almond cream cake, <a href="#Page_96">96</a></li> + +<li>Almond milk (potage Reine Margot), <a href="#Page_379">379</a></li> + +<li>Almond rocks (pastry), <a href="#Page_213">213</a></li> + +<li>Almonds, salted (hors d'oeuvre), <a href="#Page_320">320</a></li> + +<li>Almond wafers, <a href="#Page_214">214</a></li> + +<li>Alsatian fish, <a href="#Page_312">312</a></li> + +<li>American gugelhoff (pastry), <a href="#Page_291">291</a></li> + +<li>Anchovy butter, <a href="#Page_197">197</a></li> + +<li>Anchovy butter (sauce), <a href="#Page_349">349</a></li> + +<li>Anchovy salad, <a href="#Page_353">353</a></li> + +<li>Anchovy sauce, <a href="#Page_29">29</a></li> + +<li>Anchovy toast, <a href="#Page_139">139</a></li> + +<li>Angel cake or Angel food, <a href="#Page_174">174</a></li> + +<li>Angels on horseback (oysters), <a href="#Page_117">117</a></li> + +<li>Anglaise sauce (for fish), <a href="#Page_387">387</a></li> + +<li>Anise seed cake, <a href="#Page_52">52</a></li> + +<li>Anise toast, <a href="#Page_276">276</a></li> + +<li>Anisette cake, <a href="#Page_221">221</a></li> + +<li>Anisette jelly (wine), <a href="#Page_40">40</a></li> + +<li>Antipasto (hors d'oeuvre), <a href="#Page_37">37</a></li> + +<li>Apple, baked, <a href="#Page_351">351</a></li> + +<li>Apple butter, <a href="#Page_195">195</a></li> + +<li>Apple charlotte, <a href="#Page_21">21</a></li> + +<li>Apple cobbler, <a href="#Page_208">208</a></li> + +<li>Apple compote, <a href="#Page_179">179</a></li> + +<li>Apple cottage pudding, <a href="#Page_201">201</a></li> + +<li>Apple dressing, <a href="#Page_355">355</a></li> + +<li>Apples, fried, <a href="#Page_352">352</a></li> + +<li>Apple jelly, <a href="#Page_133">133</a></li> + +<li>Apple Moscovite (pastry), <a href="#Page_54">54</a></li> + +<li>Apple pie, <a href="#Page_366">366</a></li> + +<li>Apples and quinces, canned, <a href="#Page_194">194</a></li> + +<li>Apple roll, baked, <a href="#Page_170">170</a></li> + +<li>Apple sauce, <a href="#Page_103">103</a></li> + +<li>Apple snow (pastry), <a href="#Page_304">304</a></li> + +<li>Apples, spiced, sweet, <a href="#Page_237">237</a></li> + +<li>Apple strudel (pastry), <a href="#Page_104">104</a></li> + +<li>Apple turnover, <a href="#Page_152">152</a></li> + +<li>Apple water ice, <a href="#Page_91">91</a></li> + +<li>Apricot compote, <a href="#Page_179">179</a></li> + +<li>Apricot layer cake, <a href="#Page_59">59</a></li> + +<li>Apricot marmalade, <a href="#Page_172">172</a></li> + +<li>Apricot meringue, <a href="#Page_210">210</a></li> + +<li>Apricot pie, <a href="#Page_86">86</a></li> + +<li>Apricot roll, baked, <a href="#Page_170">170</a></li> + +<li>Artichoke au gratin (individual), <a href="#Page_51">51</a></li> + +<li>Artichokes, Barigoule, <a href="#Page_282">282</a></li> + +<li>Artichokes, boiled, <a href="#Page_323">323</a></li> + +<li>Artichokes en cocotte, <a href="#Page_268">268</a></li> + +<li>Artichokes, filled with cauliflower, <a href="#Page_55">55</a></li> + +<li>Artichokes d', fonds Feypell, <a href="#Page_72">72</a></li> + +<li>Artichokes, fresh, à la Russe (hors d'oeuvre), <a href="#Page_296">296</a></li> + +<li>Artichokes, fried, <a href="#Page_63">63</a></li> + +<li>Artichokes, Jardinière, <a href="#Page_123">123</a></li> + +<li>Artichokes, Jerusalem, in cream, <a href="#Page_249">249</a></li> + +<li>Artichokes, pickled, <a href="#Page_287">287</a></li> + +<li>Artichokes, quartered, <a href="#Page_119">119</a></li> + +<li>Asparagus, boiled, <a href="#Page_73">73</a></li> + +<li>Asparagus, Polonaise, <a href="#Page_35">35</a>, <a href="#Page_73">73</a></li> + +<li>Asparagus, stewed, <a href="#Page_74">74</a>, <a href="#Page_95">95</a></li> + +<li>Asparagus tips au gratin, <a href="#Page_27">27</a>, <a href="#Page_108">108</a></li> + +<li>Asparagus tips in cream, <a href="#Page_261">261</a></li> + +<li>Asparagus tips salad, <a href="#Page_325">325</a></li> + +<li>Asparagus and Westphalia ham, <a href="#Page_282">282</a></li> + +<li>Assorted cakes, <a href="#Page_344">344</a></li> + +<li>Avocado salad, French dressing, <a href="#Page_313">313</a></li> +</ul> +<ul class="none"> +<li>Baba au Rhum (pastry), <a href="#Page_384">384</a></li> + +<li>Baby lamb steak, horticulture, <a href="#Page_88">88</a></li> + +<li>Bacon and cabbage, <a href="#Page_41">41</a></li> + +<li>Bacon and eggs, <a href="#Page_331">331</a></li> + +<li>Bacon, fried, <a href="#Page_331">331</a></li> + +<li>Bain marie, <a href="#Page_26">26</a></li> + +<li>Baisés (chocolate drops), <a href="#Page_277">277</a></li> + +<li>Baked Alaska (see<a href="#ICES"> Ices, etc.</a>), <a href="#Page_84">84</a></li> + +<li>Bananas, baked, <a href="#Page_275">275</a></li> + +<li>Banana coupe (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_129">129</a></li> + +<li>Banana cream pie, <a href="#Page_145">145</a></li> + +<li>Banana ice cream, <a href="#Page_8">8</a></li> + +<li>Bananas in cream, <a href="#Page_325">325</a></li> + +<li>Banana pie, <a href="#Page_292">292</a></li> + +<li>Bananas, sliced, with whipped cream, <a href="#Page_156">156</a></li> + +<li>Bananas, sweet-sour (hors d'oeuvre), <a href="#Page_379">379</a></li> + +<li>Banana whipped cream, <a href="#Page_290">290</a></li> + +<li>Barquette à l'Aurore (hors d'oeuvre), <a href="#Page_14">14</a></li> + +<li>Barracouda, aux fines herbes, <a href="#Page_328">328</a></li> + +<li>Barracouda, broiled, sauce Rougemont, <a href="#Page_256">256</a></li> + +<li>Bavarois à la Vanille, <a href="#Page_379">379</a></li> + +<li>Bavarois with Bar le Duc, <a href="#Page_33">33</a></li> + +<li>Bavarois, noisette (pastry), <a href="#Page_88">88</a></li> + +<li>Bavarois, raspberry (pastry), <a href="#Page_29">29</a></li> + +<li>Bass, aiguillettes of, à la Russe, <a href="#Page_13">13</a></li> + +<li>Bass, aiguillettes of, Massena, <a href="#Page_74">74</a></li> + +<li>Bass, Dijonaise, <a href="#Page_72">72</a></li> + +<li>Bass, fillet of (1905), <a href="#Page_348">348</a></li> + +<li>Bass, fillet of, Argentine, <a href="#Page_172">172</a></li> + +<li>Bass, fillet of, Brighton, <a href="#Page_193">193</a></li> + +<li>Bass, fillet of, Dieppoise, <a href="#Page_366">366</a></li> + +<li>Bass, fillet of, Duglère, <a href="#Page_130">130</a></li> + +<li>Bass, fillet of, Menton, <a href="#Page_77">77</a></li> + +<li>Bass, Niçoise, <a href="#Page_153">153</a></li> + +<li>Bass, paupiettes of, <a href="#Page_80">80</a></li> + +<li>Bass, Provençale, <a href="#Page_6">6</a></li> + +<li>Bass, fillet of, shrimp sauce, <a href="#Page_362">362</a></li> + +<li>Bass, timbale of, <a href="#Page_42">42</a></li> + +<li>Bean and cabbage soup, <a href="#Page_279">279</a></li> + +<li>Beans, baked, Boston style, <a href="#Page_351">351</a></li> + +<li>Beans, Bretonne, <a href="#Page_69">69</a>; +<ul class="none"> +<li>Normandie, <a href="#Page_77">77</a>;</li> +<li>Spanish, <a href="#Page_270">270</a></li></ul></li> + +<li>Beans, white, with tomatoes, <a href="#Page_114">114</a></li> + +<li>Béarnaise sauce, <a href="#Page_13">13</a></li> + +<li>Béarnaise tomato (sauce), <a href="#Page_13">13</a></li> + +<li>Béchamel sauce, <a href="#Page_322">322</a></li> + +<li>Beef à la mode, <a href="#Page_143">143</a>; +<ul class="none"> +<li>cold, <a href="#Page_206">206</a></li></ul></li> + +<li>Beef boiled with vegetables, <a href="#Page_329">329</a></li> + +<li>Beef, braised, <a href="#Page_167">167</a>; +<ul class="none"> +<li>comfortable, <a href="#Page_262">262</a></li></ul></li> + +<li>Beef, braised, with calf's feet, <a href="#Page_362">362</a></li> + +<li>Beef, chipped, on toast, <a href="#Page_162">162</a></li> + +<li>Beef, corned, and cabbage, <a href="#Page_27">27</a></li> + +<li>Beef, corned, hash, <a href="#Page_91">91</a>; +<ul class="none"> +<li>browned, <a href="#Page_91">91</a></li></ul></li> + +<li>Beef, corned, hash, au gratin, <a href="#Page_91">91</a></li> + +<li>Beef (see <a href="#BEEF">Classified Index</a>), <a href="#Page_400">400</a></li> + +<li>Beef, fillet of, Cendrillon, <a href="#Page_126">126</a></li> + +<li>Beef, fillet of, Charentière, <a href="#Page_106">106</a></li> + +<li>Beef, fillet of, Dumas, <a href="#Page_238">238</a></li> + +<li>Beef, fillet of, Lombarde, <a href="#Page_134">134</a></li> + +<li>Beef, filet mignon, <a href="#Page_105">105</a>; +<ul class="none"> +<li>Athénienne, <a href="#Page_171">171</a>;</li> +<li>Bayard, <a href="#Page_64">64</a></li></ul></li> + +<li>Beef, filet mignon, Chéron, <a href="#Page_147">147</a>, <a href="#Page_357">357</a></li> + +<li>Beef, filet mignon, Du Barry, <a href="#Page_267">267</a>; +<ul class="none"> +<li>Maréchale, <a href="#Page_142">142</a></li></ul></li> + +<li>Beef, filet mignon, Trianon, <a href="#Page_105">105</a></li> + +<li>Beef, fillet of saute, Balzag, <a href="#Page_183">183</a></li> + +<li>Beef, goulash (stew), <a href="#Page_321">321</a></li> + +<li>Beef, hashed fillet of, Sam Ward, <a href="#Page_120">120</a></li> + +<li>Beef, larded rump of, <a href="#Page_167">167</a></li> + +<li>Beef, larded sirloin of, <a href="#Page_348">348</a></li> + +<li>Beef, larded tenderloin of, <a href="#Page_119">119</a></li> + +<li>Beef, larded tenderloin of, Lili, <a href="#Page_189">189</a></li> + +<li>Beef, larded tenderloin of, Montbasson, <a href="#Page_119">119</a></li> + +<li>Beef, larded tenderloin of, Sigurd, <a href="#Page_273">273</a></li> + +<li>Beef, larded tenderloin of, St. Martin, <a href="#Page_154">154</a></li> + +<li>Beef, larded tenderloin of, Vigo, <a href="#Page_178">178</a></li> + +<li>Beef marrow, Princess, <a href="#Page_197">197</a></li> + +<li>Beef, miroton of, en bordure, <a href="#Page_360">360</a></li> + +<li>Beef, planked sirloin steak, <a href="#Page_22">22</a>; +<ul class="none"> +<li>St. Francis, <a href="#Page_209">209</a></li></ul></li> + +<li>Beef, porterhouse, baked, <a href="#Page_301">301</a></li> + +<li>Beef, porterhouse steak, Bercy, <a href="#Page_142">142</a>; +<ul class="none"> +<li>Jolly, <a href="#Page_176">176</a></li></ul></li> + +<li>Beef, Rheinbraten, <a href="#Page_354">354</a></li> + +<li>Beef, roast, Jules Albert, <a href="#Page_242">242</a></li> + +<li>Beef, roast sirloin, fermière, <a href="#Page_169">169</a>; +<ul class="none"> +<li>Mounet-Sully, <a href="#Page_231">231</a></li></ul></li> + +<li>Beef, roast sirloin of, Porte Maillot, <a href="#Page_385">385</a></li> + +<li>Beef, roast tenderloin, Berthieu, <a href="#Page_203">203</a>; +<ul class="none"> +<li>Boucicault, <a href="#Page_300">300</a></li></ul></li> + +<li>Beef, roast tenderloin, vert pré, <a href="#Page_216">216</a></li> + +<li>Beef, roast top sirloin of, <a href="#Page_349">349</a> +<span class="pagenum"><a name="Page_414" id="Page_414">414</a></span></li> + +<li>Beef, rump of, <a href="#Page_103">103</a></li> + +<li>Beef, rump steak, Bercy, <a href="#Page_326">326</a>; +<ul class="none"> +<li>Dickinson, <a href="#Page_249">249</a></li></ul></li> + +<li>Beef, Salisbury steak, Stanley, <a href="#Page_270">270</a></li> + +<li>Beef, sirloin of, Clermont, <a href="#Page_3">3</a></li> + +<li>Beef, sirloin of, roasted, <a href="#Page_331">331</a></li> + +<li>Beef, sirloin steak, Braconière, <a href="#Page_296">296</a></li> + +<li>Beef, sirloin steak, broiled, Cliff House, <a href="#Page_164">164</a></li> + +<li>Beef, sirloin steak, Dickinson, <a href="#Page_98">98</a></li> + +<li>Beef, sirloin steak, marchand de vin, <a href="#Page_42">42</a></li> + +<li>Beef, sirloin steak, sauce Madère, <a href="#Page_330">330</a></li> + +<li>Beef, sirloin steak, Saxonne, <a href="#Page_287">287</a></li> + +<li>Beef, small sirloin steak, à la Russe, <a href="#Page_221">221</a></li> + +<li>Beef, small tenderloin steak, Cercle Militaire, <a href="#Page_281">281</a></li> + +<li>Beef, small tenderloin steak, Demidoff, <a href="#Page_108">108</a></li> + +<li>Beef, small tenderloin steak, Fedora, <a href="#Page_149">149</a></li> + +<li>Beef, small tenderloin steak, Nicholas II, <a href="#Page_289">289</a></li> + +<li>Beef, sour schmorrbraten, <a href="#Page_138">138</a></li> + +<li>Beefsteak and kidney pie, <a href="#Page_344">344</a></li> + +<li>Beefsteak, Bismarck, <a href="#Page_18">18</a>; +<ul class="none"> +<li>Jussien, <a href="#Page_292">292</a></li></ul></li> + +<li>Beefsteak, Provençale, <a href="#Page_13">13</a>; +<ul class="none"> +<li>Tartare, <a href="#Page_213">213</a></li></ul></li> + +<li>Beef stew, homemade, <a href="#Page_333">333</a></li> + +<li>Beef tenderloin, minced, à l'estragon, <a href="#Page_53">53</a></li> + +<li>Beef, tenderloin of, Brillat Savarin, <a href="#Page_137">137</a></li> + +<li>Beef tenderloin, Bristol, <a href="#Page_374">374</a>; +<ul class="none"> +<li>Cardinalice, <a href="#Page_250">250</a></li></ul></li> + +<li>Beef, tenderloin of, Cubaine, <a href="#Page_110">110</a>; +<ul class="none"> +<li>Cumberland, <a href="#Page_113">113</a></li></ul></li> + +<li>Beef, tenderloin of, Gambetta, <a href="#Page_233">233</a></li> + +<li>Beef, tenderloin of, larded, <a href="#Page_328">328</a></li> + +<li>Beef, tenderloin of, Malvina, <a href="#Page_38">38</a></li> + +<li>Beef, tenderloin of, Moderne, <a href="#Page_227">227</a></li> + +<li>Beef, tenderloin of, Parisienne, <a href="#Page_165">165</a></li> + +<li>Beef, tenderloin of, Voisin, <a href="#Page_158">158</a></li> + +<li>Beef, tenderloin steak, Bernardi, <a href="#Page_303">303</a></li> + +<li>Beef, tenderloin steak, broiled, <a href="#Page_334">334</a></li> + +<li>Beef, tenderloin steak, Florentine, <a href="#Page_19">19</a></li> + +<li>Beef, tenderloin steak, Marseillaise, <a href="#Page_182">182</a></li> + +<li>Beef, tenderloin steak, Polonaise, <a href="#Page_116">116</a></li> + +<li>Beef, tenderloin steak, Rachel (small), <a href="#Page_213">213</a></li> + +<li>Beef tongue, boiled, <a href="#Page_29">29</a></li> + +<li>Beef tongue, Menschikoff, <a href="#Page_305">305</a></li> + +<li>Beef tongue, Parisienne, <a href="#Page_71">71</a></li> + +<li>Beef tongue, smoked, with spinach, <a href="#Page_144">144</a></li> + +<li>Beef tongue, sweet-sour, <a href="#Page_61">61</a></li> + +<li>Beef, tournedos, Bayard, <a href="#Page_152">152</a></li> + +<li>Beef, tournedos, Bordelaise, <a href="#Page_129">129</a>; +<ul class="none"> +<li>Café Julien, <a href="#Page_256">256</a></li></ul></li> + +<li>Beef, tournedos, Massenet, <a href="#Page_350">350</a>; +<ul class="none"> +<li>Niçoise, <a href="#Page_139">139</a></li></ul></li> + +<li>Beef, tournedos, Porte Maillot, <a href="#Page_199">199</a>; +<ul class="none"> +<li>Vaudeville, <a href="#Page_186">186</a></li></ul></li> + +<li>Beets à la Russe, <a href="#Page_196">196</a></li> + +<li>Beets, boiled, <a href="#Page_325">326</a></li> + +<li>Beets, Californienne, <a href="#Page_260">260</a>; +<ul class="none"> +<li>Frouard, <a href="#Page_108">108</a></li></ul></li> + +<li>Beets, young, in butter, <a href="#Page_76">76</a></li> + +<li>Beignets soufflés (pastry), <a href="#Page_169">169</a></li> + +<li>Benedictine jelly, <a href="#Page_40">40</a></li> + +<li>Bercy (garniture), <a href="#Page_38">38</a></li> + +<li>Bercy (sauce), <a href="#Page_38">38</a>, <a href="#Page_326">326</a></li> + +<li>Berliner Pfannenkuchen (pastry), <a href="#Page_187">187</a></li> + +<li>Berries with whipped cream, <a href="#Page_157">157</a></li> + +<li>Bignon (see <a href="#FISH">Fish</a>), <a href="#Page_11">11</a></li> + +<li>Bird's nests (pastry), <a href="#Page_222">222</a></li> + +<li>Biscuits, almond, <a href="#Page_312">312</a></li> + +<li>Biscuits, bran, <a href="#Page_318">318</a></li> + +<li>Biscuit glacé, apple, <a href="#Page_385">385</a></li> + +<li>Biscuit glacé, chocolate, <a href="#Page_385">385</a>; +<ul class="none"> +<li>coffee, <a href="#Page_385">385</a></li></ul></li> + +<li>Biscuit glacé, foundation, <a href="#Page_385">385</a></li> + +<li>Biscuit glacé, Kirsch, <a href="#Page_385">385</a>; +<ul class="none"> +<li>mapeline, <a href="#Page_385">385</a></li></ul></li> + +<li>Biscuit glacé, peppermint, <a href="#Page_385">385</a>; +<ul class="none"> +<li>pineapple, <a href="#Page_385">385</a></li></ul></li> + +<li>Biscuit glacé, pistache, <a href="#Page_385">385</a>; +<ul class="none"> +<li>raspberries, <a href="#Page_385">385</a></li></ul></li> + +<li>Biscuit glacé, St. Francis, <a href="#Page_385">385</a>; +<ul class="none"> +<li>strawberry, <a href="#Page_385">385</a></li></ul></li> + +<li>Biscuits, Maryland beaten, <a href="#Page_344">344</a></li> + +<li>Biscuits, seed, <a href="#Page_273">273</a></li> + +<li>Biscuits, tea, <a href="#Page_329">329</a></li> + +<li>Biscuit Tortoni, <a href="#Page_90">90</a></li> + +<li>Bisque d'écrevisses, <a href="#Page_383">383</a></li> + +<li>Bisque of California oysters, <a href="#Page_9">9</a></li> + +<li>Bisque of clams, <a href="#Page_350">350</a></li> + +<li>Blanc mange aux fruits, <a href="#Page_171">171</a>; +<ul class="none"> +<li>aux liqueurs, <a href="#Page_171">171</a></li></ul></li> + +<li>Blanc mange, chocolate, <a href="#Page_171">171</a>; +<ul class="none"> +<li>coffee, <a href="#Page_171">171</a></li></ul></li> + +<li>Blanc mange, corn starch, <a href="#Page_248">248</a>; +<ul class="none"> +<li>with berries, <a href="#Page_248">248</a></li></ul></li> + +<li>Blanc mange, corn starch, with Sabayon, <a href="#Page_248">248</a></li> + +<li>Blanc mange, corn starch, with stewed fruits, <a href="#Page_248">248</a></li> + +<li>Blanc mange, vanilla, <a href="#Page_171">171</a></li> + +<li>Black bass, Cambacérès, <a href="#Page_373">373</a>; +<ul class="none"> +<li>Heydenreich, <a href="#Page_208">208</a></li></ul></li> + +<li>Black bass, planked, <a href="#Page_258">258</a></li> + +<li>Black bass, Tournon, <a href="#Page_201">201</a></li> + +<li>Blackberry cordial (for medicinal purpose), <a href="#Page_205">205</a></li> + +<li>Blackberry jam, <a href="#Page_133">133</a></li> + +<li>Blackberry jelly, <a href="#Page_133">133</a></li> + +<li>Blackberry meringue, <a href="#Page_210">210</a></li> + +<li>Blackberry pie, <a href="#Page_86">86</a></li> + +<li>Blackberry roll, baked, <a href="#Page_170">170</a></li> + +<li>Black cake, <a href="#Page_273">273</a></li> + +<li>Bloater, Yarmouth, <a href="#Page_342">342</a></li> + +<li>Bloater, Yarmouth, in oil (hors d'oeuvre), <a href="#Page_98">98</a></li> + +<li>Blood pudding, <a href="#Page_379">379</a>; +<ul class="none"> +<li>sauce Robert, <a href="#Page_152">152</a></li></ul></li> + +<li>Bluefish, broiled, maître d'hôtel, <a href="#Page_339">339</a></li> + +<li>Buckwurst, hot (pork), <a href="#Page_81">81</a></li> + +<li>Boneless squab en aspic, <a href="#Page_209">209</a></li> + +<li>Bordelaise sauce, <a href="#Page_334">334</a></li> + +<li>Boston baked beans, <a href="#Page_351">351</a></li> + +<li>Boston brown bread, <a href="#Page_365">365</a></li> + +<li>Boston brown pudding, <a href="#Page_201">201</a></li> + +<li>Bouchettes, coffee (pastry), <a href="#Page_170">170</a></li> + +<li>Bouchettes, Palmyra (pastry), <a href="#Page_207">207</a></li> + +<li>Bouchettes (pastry), <a href="#Page_170">170</a></li> + +<li>Bouillabaise, Marseillaise, <a href="#Page_370">370</a></li> + +<li>Bouillon (Consommé), <a href="#Page_329">329</a></li> + +<li>Boulanger (garniture), <a href="#Page_360">360</a></li> + +<li>Bouquet garni, <a href="#Page_333">333</a></li> + +<li>Bran biscuits, <a href="#Page_318">318</a></li> + +<li>Bran bread, <a href="#Page_318">318</a></li> + +<li>Bran bread, four o'clock tea, <a href="#Page_318">318</a></li> + +<li>Brandied cherries, <a href="#Page_173">173</a></li> + +<li>Brandied peaches, <a href="#Page_173">173</a></li> + +<li>Brandy jelly, <a href="#Page_40">40</a></li> + +<li>Brandy, lemon or orange, for flavoring, <a href="#Page_224">224</a></li> + +<li>Brandy sauce, <a href="#Page_49">49</a></li> + +<li>Brandy, vanilla, <a href="#Page_205">205</a></li> + +<li>Brazil nuts, salted (hors d'oeuvre), <a href="#Page_135">135</a></li> + +<li>Bread, etc. (see <a href="#BREAD">Classified Index</a>)</li> + +<li>Bread and butter sandwich, <a href="#Page_337">337</a></li> + +<li>Bread, Boston brown, <a href="#Page_365">365</a></li> + +<li>Bread, bran, <a href="#Page_318">318</a></li> + +<li>Bread, bran, 4 o'clock tea, <a href="#Page_318">318</a></li> + +<li>Bread, corn, <a href="#Page_316">316</a>, <a href="#Page_365">365</a></li> + +<li>Bread crumbs sauce, <a href="#Page_9">9</a>; +<ul class="none"> +<li>for game, <a href="#Page_47">47</a></li></ul></li> + +<li>Bread custard pudding, <a href="#Page_197">197</a></li> + +<li>Bread, French, <a href="#Page_356">356</a></li> + +<li>Bread, Graham, <a href="#Page_316">316</a></li> + +<li>Bread, homemade, <a href="#Page_356">356</a></li> + +<li>Bread, pulled, <a href="#Page_271">271</a></li> + +<li>Bread, raisin, <a href="#Page_316">316</a></li> + +<li>Bread sauce, <a href="#Page_9">9</a>; +<ul class="none"> +<li>for game, <a href="#Page_47">47</a></li></ul></li> + +<li>Bread, spoon or mush, <a href="#Page_315">315</a></li> + +<li>Breakfast rolls, <a href="#Page_353">353</a></li> + +<li>Brioche (pastry), <a href="#Page_317">317</a></li> + +<li>Bristol (garniture), <a href="#Page_374">374</a></li> + +<li>Brook trout, boiled, Romanoff, <a href="#Page_304">304</a></li> + +<li>Brook trout, broiled, with bacon, <a href="#Page_99">99</a></li> + +<li>Brook trout, Café de Paris, <a href="#Page_316">316</a>; +<ul class="none"> +<li>Cambacérès, <a href="#Page_297">297</a></li></ul></li> + +<li>Brook trout, Meunière, <a href="#Page_95">95</a>; +<ul class="none"> +<li>Miller style, <a href="#Page_104">104</a></li></ul></li> + +<li>Brook trout, Volper, <a href="#Page_242">242</a></li> + +<li>Broth, fish, <a href="#Page_212">212</a></li> + +<li>Broth, oyster, <a href="#Page_99">99</a></li> + +<li>Brown Betty (pastry), <a href="#Page_100">100</a></li> + +<li>Brown bread pudding, baked, <a href="#Page_289">289</a></li> + +<li>Brown butter sauce, <a href="#Page_336">336</a></li> + +<li>Brown gravy sauce, <a href="#Page_341">341</a></li> + +<li>Brussels sprouts and chestnuts, <a href="#Page_5">5</a></li> + +<li>Brussels sprouts, boiled, <a href="#Page_5">5</a></li> + +<li>Brussels sprouts in bouillon, <a href="#Page_32">32</a></li> + +<li>Buckwheat cakes, <a href="#Page_325">325</a></li> + +<li>Buckwurst, hot, <a href="#Page_81">81</a></li> + +<li>Burgundy jelly (wine), <a href="#Page_40">40</a></li> + +<li>Burned farina soup, <a href="#Page_115">115</a></li> + +<li>Butter, apple, <a href="#Page_195">195</a></li> + +<li>Butterball duck, roasted, <a href="#Page_344">344</a></li> + +<li>Butterfish, sauté Meunière, <a href="#Page_326">326</a></li> + +<li>Butter, lobster, <a href="#Page_383">383</a></li> + +<li>Butter, royal (pastry), <a href="#Page_268">268</a></li> +</ul> +<ul class="none"> +<li>Cabbage, boiled, <a href="#Page_3">3</a></li> + +<li>Cabbage, German style, <a href="#Page_251">251</a></li> + +<li>Cabbage, red, <a href="#Page_376">376</a></li> + +<li>Cabbage soup, Normande, <a href="#Page_170">170</a></li> + +<li>Cabbage, stuffed, <a href="#Page_271">271</a></li> + +<li>Cabinet pudding, <a href="#Page_31">31</a></li> + +<li>Cactus fruit with lemon, <a href="#Page_38">38</a> +<span class="pagenum"><a name="Page_415" id="Page_415">415</a></span></li> + +<li>Cake, almond, <a href="#Page_96">96</a>; +<ul class="none"> +<li>almond cream, <a href="#Page_96">96</a></li></ul></li> + +<li>Cake, angel, <a href="#Page_174">174</a></li> + +<li>Cake anise seed, <a href="#Page_52">52</a></li> + +<li>Cake, anisette, <a href="#Page_221">221</a></li> + +<li>Cake, apricot layer, <a href="#Page_59">59</a></li> + +<li>Cakes assorted, <a href="#Page_344">344</a></li> + +<li>Cake, black, <a href="#Page_273">273</a></li> + +<li>Cakes, buckwheat, <a href="#Page_325">325</a></li> + +<li>Cake, Caroline, <a href="#Page_76">76</a></li> + +<li>Cake, cheese, <a href="#Page_317">317</a></li> + +<li>Cake, chocolate layer, <a href="#Page_59">59</a></li> + +<li>Cake, Christmas, <a href="#Page_273">273</a></li> + +<li>Cake, cinnamon, <a href="#Page_191">191</a></li> + +<li>Cake, cocoa, <a href="#Page_100">100</a></li> + +<li>Cake, coffee, <a href="#Page_317">317</a>; +<ul class="none"> +<li>coffee cream, <a href="#Page_191">191</a></li></ul></li> + +<li>Cake, coffee fruit, <a href="#Page_190">190</a></li> + +<li>Cake, Danish apple, <a href="#Page_303">303</a></li> + +<li>Cake, devil, <a href="#Page_277">277</a></li> + +<li>Cakes, flannel, <a href="#Page_109">109</a></li> + +<li>Cake, French layer, <a href="#Page_59">59</a>; +<ul class="none"> +<li>French sponge, <a href="#Page_291">291</a></li></ul></li> + +<li>Cake, fruit, <a href="#Page_336">336</a></li> + +<li>Cake, German apple, <a href="#Page_325">325</a>; +<ul class="none"> +<li>German coffee, <a href="#Page_190">190</a></li></ul></li> + +<li>Cake, German huckleberry, <a href="#Page_181">181</a></li> + +<li>Cakes, griddle, war, <a href="#Page_313">313</a></li> + +<li>Cake, honey, <a href="#Page_180">180</a></li> + +<li>Cake, lady, <a href="#Page_259">259</a></li> + +<li>Cake, layer, <a href="#Page_59">59</a>, <a href="#Page_367">367</a></li> + +<li>Cake, lemon, <a href="#Page_234">234</a></li> + +<li>Cake, moka (Mocha), <a href="#Page_50">50</a></li> + +<li>Cake, Napoleon, <a href="#Page_48">48</a></li> + +<li>Cake, orange, <a href="#Page_234">234</a></li> + +<li>Cake, patience, <a href="#Page_210">210</a></li> + +<li>Cake, pound, <a href="#Page_336">336</a></li> + +<li>Cakes, rice, <a href="#Page_109">109</a></li> + +<li>Cake, royal, <a href="#Page_268">268</a></li> + +<li>Cakes, silver, <a href="#Page_265">265</a></li> + +<li>Cake, sponge, <a href="#Page_76">76</a></li> + +<li>Cake, streusel, <a href="#Page_190">190</a></li> + +<li>Cake, tango, <a href="#Page_275">275</a></li> + +<li>Cake, wedding, <a href="#Page_293">293</a></li> + +<li>Calf's brains au beurre noir, <a href="#Page_73">73</a></li> + +<li>Calf's brains, boiled, <a href="#Page_154">154</a></li> + +<li>Calf's brains fried, tomato sauce, <a href="#Page_154">154</a></li> + +<li>Calf's foot jelly, <a href="#Page_202">202</a></li> + +<li>Calf's head à la Française, <a href="#Page_69">69</a></li> + +<li>Calf's head, Poulette, <a href="#Page_41">41</a></li> + +<li>Calf's head, plain, boiled, <a href="#Page_389">389</a></li> + +<li>Calf's head, Providence, <a href="#Page_127">127</a></li> + +<li>Calf's head, sauce piquante, <a href="#Page_104">104</a>; +<ul class="none"> +<li>vinaigrette, <a href="#Page_59">59</a></li></ul></li> + +<li>Calf's liver and bacon, <a href="#Page_358">358</a></li> + +<li>Calf's liver dumplings (leberkloese), <a href="#Page_116">116</a></li> + +<li>Calf's liver, Lyonnaise, <a href="#Page_235">235</a></li> + +<li>Calf's liver, sauté, <a href="#Page_345">345</a>; +<ul class="none"> +<li>sauté, Robert, <a href="#Page_145">145</a></li></ul></li> + +<li>Calf's liver, sauté, Spanish style, <a href="#Page_228">228</a></li> + +<li>California marmalade, <a href="#Page_140">140</a></li> + +<li>California raisins, <a href="#Page_313">313</a></li> + +<li>California sherbet, <a href="#Page_113">113</a></li> + +<li>Canapé of anchovies (hors d'oeuvre), <a href="#Page_328">328</a></li> + +<li>Canapé of caviar (hors d'oeuvre), <a href="#Page_321">321</a></li> + +<li>Canapé of chicken (hors d'oeuvre), <a href="#Page_63">63</a></li> + +<li>Canapé Eldorado (hors d'oeuvre), <a href="#Page_292">292</a></li> + +<li>Canapé Hambourgeoise (hors d'oeuvre), <a href="#Page_324">324</a></li> + +<li>Canapé Julia (hors d'oeuvre), <a href="#Page_54">54</a></li> + +<li>Canapé of lobster (hors d'oeuvre), <a href="#Page_237">237</a></li> + +<li>Canapé Martha (hors d'oeuvre), <a href="#Page_369">369</a></li> + +<li>Canapé Monte Carlo (hors d'oeuvre), <a href="#Page_387">387</a></li> + +<li>Canapé Norway (hors d'oeuvre), <a href="#Page_153">153</a></li> + +<li>Canapé P. P. I. E. (hors d'oeuvre), <a href="#Page_315">315</a></li> + +<li>Canapé of raw beef (hors d'oeuvre), <a href="#Page_144">144</a></li> + +<li>Canapé of raw meat (hors d'oeuvre), <a href="#Page_51">51</a></li> + +<li>Canapé Regalia (hors d'oeuvre), <a href="#Page_338">338</a></li> + +<li>Canapé Riga (hors d'oeuvre), <a href="#Page_347">347</a></li> + +<li>Canapé Romanoff (hors d'oeuvre), <a href="#Page_92">92</a></li> + +<li>Canapé St. Francis, <a href="#Page_72">72</a></li> + +<li>Canapé St. Francis (hors d'oeuvre), <a href="#Page_201">201</a></li> + +<li>Canapé of sardines (hors d'oeuvre), <a href="#Page_332">332</a></li> + +<li>Canapé Thon Mariné (hors d'oeuvre), <a href="#Page_245">245</a></li> + +<li>Candied lemon or orange peel, <a href="#Page_205">205</a></li> + +<li>Cannelons à la crème, <a href="#Page_150">150</a></li> + +<li>Cantaloup Water ice, <a href="#Page_1">1</a></li> + +<li>Canteloupe and watermelon, surprise, <a href="#Page_258">258</a></li> + +<li>Canvas-back duck, roasted, <a href="#Page_336">336</a></li> + +<li>Capon, galantine of, <a href="#Page_211">211</a></li> + +<li>Caper sauce, <a href="#Page_369">369</a></li> + +<li>Capon, stuffed, Bruxelloise, <a href="#Page_59">59</a></li> + +<li>Capon, stuffed, St. Antoine, <a href="#Page_4">4</a></li> + +<li>Caramel custard, <a href="#Page_28">28</a></li> + +<li>Caramel ice cream, <a href="#Page_145">145</a></li> + +<li>Cardinal sauce, <a href="#Page_124">124</a></li> + +<li>Cardon à la Moelle, <a href="#Page_358">358</a></li> + +<li>Caroline cake, <a href="#Page_76">76</a></li> + +<li>Carrots in butter, <a href="#Page_71">71</a></li> + +<li>Carrots, Vichy, <a href="#Page_364">364</a></li> + +<li>Catfish, sauté, Meunière, <a href="#Page_97">97</a></li> + +<li>Cauliflower au gratin, <a href="#Page_331">331</a></li> + +<li>Cauliflower Polonaise, <a href="#Page_338">338</a></li> + +<li>Cauliflower, purée of, <a href="#Page_79">79</a></li> + +<li>Cauliflower salad, <a href="#Page_196">196</a></li> + +<li>Caviar, <a href="#Page_343">343</a></li> + +<li>Celery broth, cold, <a href="#Page_251">251</a></li> + +<li>Celery plain (hors d'oeuvre), <a href="#Page_320">320</a></li> + +<li>Celery root, field and beet salad, <a href="#Page_378">378</a></li> + +<li>Celery salad, Victor, <a href="#Page_330">330</a></li> + +<li>Celery sauce, <a href="#Page_245">245</a></li> + +<li>Celery stewed in cream, <a href="#Page_332">332</a></li> + +<li>Celery, stewed, au Madere, <a href="#Page_345">345</a></li> + +<li>Cèpes sauté, <a href="#Page_371">371</a>; +<ul class="none"> +<li>Tyrolienne, cold, <a href="#Page_30">30</a></li></ul></li> + +<li>Cereals (see <a href="#CEREALS">Classified Index</a>)</li> + +<li>Chambord (see <a href="#FISH">Fish</a>), <a href="#Page_52">52</a></li> + +<li>Chambord (sauce), <a href="#Page_254">254</a></li> + +<li>Champagne jelly, <a href="#Page_40">40</a>; +<ul class="none"> +<li>fine, <a href="#Page_40">40</a></li></ul></li> + +<li>Champagne punch, <a href="#Page_163">163</a>, <a href="#Page_223">223</a></li> + +<li>Champagne sauce, <a href="#Page_232">232</a></li> + +<li>Charlotte Russe, <a href="#Page_107">107</a></li> + +<li>Chartreuse jelly, <a href="#Page_40">40</a></li> + +<li>Cheese (see <a href="#CHEESE">Classified Index)</a></li> + +<li>Cheese balls, <a href="#Page_323">323</a></li> + +<li>Cheese cake, <a href="#Page_14">14</a>, <a href="#Page_317">317</a></li> + +<li>Cheese, cottage, <a href="#Page_146">146</a></li> + +<li>Cheese, cream, with Bar le Duc, <a href="#Page_387">387</a></li> + +<li>Cheese, Olympic club, <a href="#Page_314">314</a></li> + +<li>Cheese, Petaluma cream, <a href="#Page_275">275</a></li> + +<li>Cheese, St. Francis, <a href="#Page_188">188</a></li> + +<li>Cheese soufflé (fromage), <a href="#Page_95">95</a></li> + +<li>Cheese straws, <a href="#Page_61">61</a></li> + +<li>Cheese toast, <a href="#Page_309">309</a></li> + +<li>Chéron (garniture), <a href="#Page_357">357</a></li> + +<li>Cherries, brandied, <a href="#Page_173">173</a></li> + +<li>Cherries, jellied, <a href="#Page_205">205</a></li> + +<li>Cherry pie, <a href="#Page_86">86</a></li> + +<li>Cherry preserves, <a href="#Page_173">173</a></li> + +<li>Cherries, spiced, <a href="#Page_236">236</a></li> + +<li>Cherry tartlette, <a href="#Page_369">369</a></li> + +<li>Chestnuts, boiled, <a href="#Page_3">3</a></li> + +<li>Chestnuts, boulettes, <a href="#Page_295">295</a></li> + +<li>Chestnut dressing, <a href="#Page_355">355</a></li> + +<li>Chestnuts, glacé, <a href="#Page_38">38</a>; +<ul class="none"> +<li>glacé au Madere, <a href="#Page_38">38</a></li></ul></li> + +<li>Chicken (see <a href="#CHICKEN">Classified Index</a>)</li> + +<li>Chicken à l'Estragon, <a href="#Page_68">68</a></li> + +<li>Chicken à la King, <a href="#Page_337">337</a></li> + +<li>Chicken, Austrian fritters, <a href="#Page_113">113</a></li> + +<li>Chicken, baked with rice, <a href="#Page_79">79</a></li> + +<li>Chicken, breast of, Alexandra, <a href="#Page_379">379</a></li> + +<li>Chicken, breast of, en aspic, <a href="#Page_218">218</a></li> + +<li>Chicken, breast of, with figs, <a href="#Page_280">280</a></li> + +<li>Chicken, breast of, James Woods, <a href="#Page_316">316</a></li> + +<li>Chicken, breast of, with Virginia ham, <a href="#Page_54">54</a></li> + +<li>Chicken, broiled, Tyrolienne, <a href="#Page_150">150</a></li> + +<li>Chicken broth (Consommé), <a href="#Page_322">322</a></li> + +<li>Chicken, cold, Isabella, <a href="#Page_277">277</a></li> + +<li>Chicken, coquille of, Mornay, <a href="#Page_302">302</a></li> + +<li>Chicken croquettes, <a href="#Page_381">381</a></li> + +<li>Chicken, Diva, <a href="#Page_339">339</a></li> + +<li>Chicken dumplings, <a href="#Page_388">388</a></li> + +<li>Chicken, Edward VII, <a href="#Page_367">367</a></li> + +<li>Chicken en cocotte, Bazar, <a href="#Page_310">310</a></li> + +<li>Chicken, essence of, in cup, <a href="#Page_37">37</a></li> + +<li>Chicken, fricassée, à l'ancienne, <a href="#Page_184">184</a></li> + +<li>Chicken, fried, country style, <a href="#Page_338">338</a></li> + +<li>Chicken, fried, Maryland, <a href="#Page_20">20</a></li> + +<li>Chicken, fried, Savoy, <a href="#Page_264">264</a></li> + +<li>Chicken, fried, Villeroi, <a href="#Page_183">183</a></li> + +<li>Chicken, galantine of, <a href="#Page_211">211</a></li> + +<li>Chicken hash, à l'Italienne, <a href="#Page_298">298</a></li> + +<li>Chicken hash on toast, <a href="#Page_46">46</a></li> + +<li>Chicken hash, Victor, <a href="#Page_361">361</a> +<span class="pagenum"><a name="Page_416" id="Page_416">416</a></span></li> + +<li>Chicken jelly, <a href="#Page_206">206</a></li> + +<li>Chicken's legs, deviled, <a href="#Page_121">121</a>; +<ul class="none"> +<li>with Virginia ham, <a href="#Page_258">258</a></li></ul></li> + +<li>Chicken, Leon X, <a href="#Page_307">307</a></li> + +<li>Chicken livers, sauté, forestière, <a href="#Page_39">39</a></li> + +<li>Chicken livers, sauté, au Madère, <a href="#Page_372">372</a></li> + +<li>Chicken okra soup, <a href="#Page_365">365</a></li> + +<li>Chicken patties, Toulouse, <a href="#Page_134">134</a></li> + +<li>Chicken, plain, roasted, <a href="#Page_319">319</a></li> + +<li>Chicken pot pie, home style, <a href="#Page_50">50</a></li> + +<li>Chicken salad, Victor, <a href="#Page_3">3</a></li> + +<li>Chicken sandwich, <a href="#Page_334">334</a></li> + +<li>Chicken, sauté, Alsacienne, <a href="#Page_255">255</a>; +<ul class="none"> +<li>Ambassadrice, <a href="#Page_364">364</a></li></ul></li> + +<li>Chicken, sauté, Amphitian, <a href="#Page_138">138</a>; +<ul class="none"> +<li>Archiduc, <a href="#Page_169">169</a></li></ul></li> + +<li>Chicken, sauté, au Madère, <a href="#Page_135">135</a></li> + +<li>Chicken, sauté, bordelaise, <a href="#Page_371">371</a>; +<ul class="none"> +<li>Chasseur, <a href="#Page_94">94</a></li></ul></li> + +<li>Chicken, sauté, D'Austin, <a href="#Page_107">107</a></li> + +<li>Chicken, sauté, demi-deuil, <a href="#Page_153">153</a></li> + +<li>Chicken, sauté, Demidoff, <a href="#Page_124">124</a>; +<ul class="none"> +<li>Hongroise, <a href="#Page_77">77</a></li></ul></li> + +<li>Chicken, sauté, Josephine, <a href="#Page_303">303</a>; +<ul class="none"> +<li>Lafitte, <a href="#Page_196">196</a></li></ul></li> + +<li>Chicken, sauté, Madeleine, <a href="#Page_120">120</a>; +<ul class="none"> +<li>Marengo, <a href="#Page_366">366</a></li></ul></li> + +<li>Chicken, sauté, Montmorency, <a href="#Page_55">55</a>; +<ul class="none"> +<li>Montpensier, <a href="#Page_122">122</a></li></ul></li> + +<li>Chicken, sauté, Parisienne, <a href="#Page_43">43</a>; +<ul class="none"> +<li>Portugaise, <a href="#Page_78">78</a></li></ul></li> + +<li>Chicken, sauté, Salonika, <a href="#Page_63">63</a>; +<ul class="none"> +<li>Viennoise, <a href="#Page_190">190</a></li></ul></li> + +<li>Chicken soup, Brésilienne, <a href="#Page_184">184</a>; +<ul class="none"> +<li>Florentine, <a href="#Page_242">242</a></li></ul></li> + +<li>Chicken soup, Fougarmont, <a href="#Page_242">242</a>; +<ul class="none"> +<li>Française, <a href="#Page_298">298</a></li></ul></li> + +<li>Chicken soup, Mulligatawny, <a href="#Page_204">204</a>; +<ul class="none"> +<li>Piedmontaise, <a href="#Page_208">208</a></li></ul></li> + +<li>Chicken soup, Portugaise, <a href="#Page_193">193</a>; +<ul class="none"> +<li>San Remo, <a href="#Page_281">281</a></li></ul></li> + +<li>Chicken, stuffed with California raisins, <a href="#Page_313">313</a></li> + +<li>Chicken, Tyrolienne, <a href="#Page_86">86</a></li> + +<li>Chicken, Valencienne, <a href="#Page_7">7</a></li> + +<li>Chicory, purée of, <a href="#Page_240">240</a></li> + +<li>Chicory salad, <a href="#Page_322">322</a>; +<ul class="none"> +<li>with chapon, <a href="#Page_155">155</a></li></ul></li> + +<li>Chocolate, <a href="#Page_364">364</a></li> + +<li>Chocolate Bouchettes, <a href="#Page_170">170</a></li> + +<li>Chocolate cream pie, <a href="#Page_276">276</a></li> + +<li>Chocolate drops (baisés), <a href="#Page_277">277</a></li> + +<li>Chocolate éclairs, <a href="#Page_352">352</a></li> + +<li>Chocolate ice cream, <a href="#Page_331">331</a></li> + +<li>Chocolate layer cake, <a href="#Page_59">59</a>, <a href="#Page_367">367</a></li> + +<li>Chocolate macaroons, <a href="#Page_97">97</a></li> + +<li>Chocolate profiterole, <a href="#Page_20">20</a></li> + +<li>Chocolate pudding, cold, <a href="#Page_279">279</a></li> + +<li>Chocolate sauce, cold, <a href="#Page_279">279</a></li> + +<li>Choron (sauce), <a href="#Page_13">13</a></li> + +<li>Chops, Badoise (pork), <a href="#Page_215">215</a></li> + +<li>Chowder, clam, <a href="#Page_363">363</a>; +<ul class="none"> +<li>Boston style, <a href="#Page_84">84</a></li></ul></li> + +<li>Chowder, fish, <a href="#Page_101">101</a></li> + +<li>Chowder, lobster, <a href="#Page_363">363</a></li> + +<li>Christmas cake, <a href="#Page_273">273</a></li> + +<li>Cider, boiled, <a href="#Page_141">141</a></li> + +<li>Cinnamon cake, <a href="#Page_191">191</a></li> + +<li>Citron preserves, <a href="#Page_89">89</a></li> + +<li>Clams, Bâtelière, <a href="#Page_66">66</a></li> + +<li>Clam broth, Chantilly (Consommé), <a href="#Page_363">363</a></li> + +<li>Clam broth (Consommé), <a href="#Page_363">363</a></li> + +<li>Clam chowder, <a href="#Page_363">363</a>; +<ul class="none"> +<li>Boston style, <a href="#Page_84">84</a></li></ul></li> + +<li>Clams en cocotte, Californienne, <a href="#Page_190">190</a></li> + +<li>Clams, Créole, <a href="#Page_32">32</a></li> + +<li>Clams, fried soft, Tartar, <a href="#Page_250">250</a></li> + +<li>Clams, little neck, on half shell, <a href="#Page_331">331</a></li> + +<li>Clams, scalloped, <a href="#Page_227">227</a></li> + +<li>Clams, soft, Newburg, <a href="#Page_36">36</a></li> + +<li>Clam soup, homemade, <a href="#Page_283">283</a></li> + +<li>Clam soup, soft, Salem, <a href="#Page_161">161</a></li> + +<li>Clams stuffed, <a href="#Page_196">196</a></li> + +<li>Clams with wine sauce, <a href="#Page_96">96</a></li> + +<li>Claret jelly, <a href="#Page_40">40</a></li> + +<li>Claret punch, <a href="#Page_218">218</a></li> + +<li>Clear green turtle soup, <a href="#Page_93">93</a></li> + +<li>Clermont (garniture), <a href="#Page_3">3</a></li> + +<li>Cobbler, apple, <a href="#Page_208">208</a>; +<ul class="none"> +<li>apricot, <a href="#Page_208">208</a>;</li> +<li>peach, <a href="#Page_208">208</a>;</li> +<li>pear, <a href="#Page_208">208</a></li></ul></li> + +<li>Cocktail, alligator pear, <a href="#Page_136">136</a></li> + +<li>Cocktail, crab, Crêmière, <a href="#Page_189">189</a></li> + +<li>Cocktail, crab, Victor, <a href="#Page_84">84</a></li> + +<li>Cocktail, grapefruit, <a href="#Page_111">111</a></li> + +<li>Cocktail, oyster, <a href="#Page_23">23</a>; +<ul class="none"> +<li>sauce for, <a href="#Page_23">23</a></li></ul></li> + +<li>Cocktail, raisin, <a href="#Page_80">80</a></li> + +<li>Cocoa, <a href="#Page_366">366</a></li> + +<li>Cocoa cake, <a href="#Page_100">100</a></li> + +<li>Cocoanut custard pie, <a href="#Page_111">111</a></li> + +<li>Cocoanut meringue pie, <a href="#Page_111">111</a></li> + +<li>Cocoanut pudding, <a href="#Page_197">197</a></li> + +<li>Cocotte en (see <a href="#EGGS">Eggs</a>), <a href="#Page_402">402</a></li> + +<li>Codfish balls, <a href="#Page_370">370</a></li> + +<li>Codfish (or other white fish) boiled, <a href="#Page_321">321</a></li> + +<li>Codfish, boiled, Flamande, <a href="#Page_244">244</a>; +<ul class="none"> +<li>Horose, <a href="#Page_374">374</a></li></ul></li> + +<li>Codfish cakes, <a href="#Page_107">107</a></li> + +<li>Codfish, picked, in cream, <a href="#Page_377">377</a></li> + +<li>Codfish, salt, Biscayenne, <a href="#Page_181">181</a>; +<ul class="none"> +<li>Nova Scotia, <a href="#Page_83">83</a></li></ul></li> + +<li>Codfish steak, à l'Anglaise, <a href="#Page_238">238</a></li> + +<li>Coffee, and after dinner coffee, <a href="#Page_320">320</a></li> + +<li>Coffee bouchettes (pastry), <a href="#Page_170">170</a></li> + +<li>Coffee cake, <a href="#Page_317">317</a>; +<ul class="none"> +<li>coffee cake dough, <a href="#Page_187">187</a></li></ul></li> + +<li>Coffee cream cake, <a href="#Page_191">191</a></li> + +<li>Coffee custard, <a href="#Page_101">101</a></li> + +<li>Coffee fruit cake, <a href="#Page_190">190</a></li> + +<li>Coffee ice cream, <a href="#Page_389">389</a></li> + +<li>Cognac jelly, <a href="#Page_40">40</a></li> + +<li>Colache (vegetable), <a href="#Page_272">272</a></li> + +<li>Colbert sauce, <a href="#Page_347">347</a></li> + +<li>Cold beef à la mode, <a href="#Page_206">206</a></li> + +<li>Cold celery broth, <a href="#Page_251">251</a></li> + +<li>Cold pheasant pie, <a href="#Page_199">199</a></li> + +<li>Cole slaw (salad), <a href="#Page_331">331</a>; +<ul class="none"> +<li>ravigote, <a href="#Page_110">110</a></li></ul></li> + +<li>Compote (see <a href="#FRUIT_COOKED">Fruit, cooked</a>), <a href="#Page_168">168</a>, <a href="#Page_179">179</a>, <a href="#Page_186">186</a>, <a href="#Page_192">192</a></li> + +<li>Compote with rice, <a href="#Page_223">223</a></li> + +<li>Consommé (see <a href="#CONSOMME">Classified Index</a>)</li> + +<li>Consommé Ab-del-Cader, <a href="#Page_169">169</a>; +<ul class="none"> +<li>Alexandria, <a href="#Page_224">224</a></li></ul></li> + +<li>Consommé Allemande, <a href="#Page_178">178</a>; +<ul class="none"> +<li>Andalouse, <a href="#Page_171">171</a></li></ul></li> + +<li>Consommé aux éclairs, <a href="#Page_140">140</a></li> + +<li>Consommé aux pluches, <a href="#Page_148">148</a></li> + +<li>Consommé aux quenelles, <a href="#Page_105">105</a>; +<ul class="none"> +<li>quenelles, Doria, <a href="#Page_144">144</a></li></ul></li> + +<li>Consommé, Bellevue, <a href="#Page_363">363</a></li> + +<li>Consommé Bretonne, <a href="#Page_22">22</a>; +<ul class="none"> +<li>Bohémienne, <a href="#Page_185">185</a></li></ul></li> + +<li>Consommé (bouillon), <a href="#Page_329">329</a></li> + +<li>Consommé Brunoise, <a href="#Page_368">368</a></li> + +<li>Consommé Brunoise and vermicelli, <a href="#Page_258">258</a></li> + +<li>Consommé Cameroni, <a href="#Page_201">201</a>; +<ul class="none"> +<li>Camino, <a href="#Page_77">77</a>;</li> +<li>Caroline, <a href="#Page_155">155</a></li></ul></li> + +<li>Consommé, celery and rice, <a href="#Page_243">243</a></li> + +<li>Consommé Céléstine, <a href="#Page_119">119</a>; +<ul class="none"> +<li>Charles Quint, <a href="#Page_197">197</a></li></ul></li> + +<li>Consommé Chartreuse, <a href="#Page_278">278</a>; +<ul class="none"> +<li>Châtelaine, <a href="#Page_250">250</a></li></ul></li> + +<li>Consommé Chevalièr, <a href="#Page_215">215</a></li> + +<li>Consommé, (Chicken broth), <a href="#Page_322">322</a></li> + +<li>Consommé chiffonade, <a href="#Page_124">124</a></li> + +<li>Consommé cialdini, <a href="#Page_348">348</a></li> + +<li>Consommé (clam broth), <a href="#Page_363">363</a>; +<ul class="none"> +<li>(Chantilly), <a href="#Page_363">363</a></li></ul></li> + +<li>Consommé Colbert, <a href="#Page_57">57</a>, <a href="#Page_246">246</a></li> + +<li>Consommé, crème de volaille, <a href="#Page_14">14</a></li> + +<li>Consommé Créole, <a href="#Page_181">181</a></li> + +<li>Consommé, Croute au pot, <a href="#Page_126">126</a></li> + +<li>Consommé D'Artagnan, <a href="#Page_12">12</a>; +<ul class="none"> +<li>Daumont, <a href="#Page_107">107</a></li></ul></li> + +<li>Consommé de la mariée, <a href="#Page_16">16</a></li> + +<li>Consommé Diablé, <a href="#Page_136">136</a>; +<ul class="none"> +<li>Diane, <a href="#Page_311">311</a>;</li> +<li>Ditalini, <a href="#Page_371">371</a></li></ul></li> + +<li>Consommé Doria, <a href="#Page_360">360</a>; +<ul class="none"> +<li>Du Barry, <a href="#Page_71">71</a></li></ul></li> + +<li>Consommé Favorite, <a href="#Page_7">7</a>; +<ul class="none"> +<li>Federal, <a href="#Page_260">260</a>;</li> +<li>Fermière, <a href="#Page_236">236</a></li></ul></li> + +<li>Consommé Fleury, <a href="#Page_380">380</a>; +<ul class="none"> +<li>Florentine, <a href="#Page_53">53</a>, <a href="#Page_192">192</a></li></ul></li> + +<li>Consommé Frascati, <a href="#Page_292">292</a>; +<ul class="none"> +<li>Garibaldi, <a href="#Page_207">207</a>;</li> +<li>Georgia, <a href="#Page_290">290</a></li></ul></li> + +<li>Consommé, gumbo strained, in cups, <a href="#Page_59">59</a></li> + +<li>Consommé Impératrice, <a href="#Page_18">18</a>; +<ul class="none"> +<li>Inauguration, <a href="#Page_220">220</a></li></ul></li> + +<li>Consommé Irma, <a href="#Page_174">174</a></li> + +<li>Consommé Italian paste, <a href="#Page_248">248</a></li> + +<li>Consommé Japonnaise, <a href="#Page_158">158</a>; +<ul class="none"> +<li>Julienne, <a href="#Page_4">4</a>;</li> +<li>Leopold, <a href="#Page_307">307</a></li></ul></li> + +<li>Consommé Madrilène, <a href="#Page_387">387</a>; +<ul class="none"> +<li>Magadore, <a href="#Page_183">183</a></li></ul></li> + +<li>Consommé Marchand, <a href="#Page_160">160</a></li> + +<li>Consommé Marie Louise, <a href="#Page_189">189</a>; +<ul class="none"> +<li>Massenet, <a href="#Page_379">379</a></li></ul></li> + +<li>Consommé Medina, <a href="#Page_287">287</a></li> + +<li>Consommé Monaco, <a href="#Page_232">232</a>; +<ul class="none"> +<li>Monte Cristo, <a href="#Page_218">218</a></li></ul></li> + +<li>Consommé Montesquieu, <a href="#Page_241">241</a></li> + +<li>Consommé Napier, <a href="#Page_269">269</a>; +<ul class="none"> +<li>National, <a href="#Page_285">285</a></li></ul></li> + +<li>Consommé Nelson, <a href="#Page_302">302</a>; +<ul class="none"> +<li>Niçoise, <a href="#Page_194">194</a></li></ul></li> + +<li>Consommé with noodles, <a href="#Page_295">295</a></li> + +<li>Consommé Oriental, <a href="#Page_234">234</a>; +<ul class="none"> +<li>Orleans, <a href="#Page_378">378</a></li></ul></li> + +<li>Consommé, oyster broth, <a href="#Page_99">99</a></li> + +<li>Consommé Palestine, <a href="#Page_203">203</a></li> + +<li>Consommé parfait, <a href="#Page_24">24</a>, <a href="#Page_97">97</a></li> + +<li>Consommé paysanne, <a href="#Page_230">230</a></li> + +<li>Consommé Pemartin, <a href="#Page_297">297</a>; +<ul class="none"> +<li>Perles de Nizam, <a href="#Page_146">146</a></li></ul></li> + +<li>Consommé, plain, <a href="#Page_319">319</a></li> + +<li>Consommé Portugaise, <a href="#Page_264">264</a></li> + +<li>Consommé Printanier, <a href="#Page_121">121</a></li> + +<li>Consommé Profiteroles, <a href="#Page_150">150</a>; +<ul class="none"> +<li>Rachel, <a href="#Page_49">49</a></li></ul></li> + +<li>Consommé Ravioli, <a href="#Page_134">134</a>; +<ul class="none"> +<li>Rothschild, <a href="#Page_228">228</a>;</li> +<li>Rivoli, <a href="#Page_375">375</a></li></ul></li> + +<li>Consommé Royal, <a href="#Page_349">349</a>; +<ul class="none"> +<li>Royal, with carrots, <a href="#Page_129">129</a></li></ul></li> + +<li>Consommé Royal, green, <a href="#Page_280">280</a>; +<ul class="none"> +<li>Royal, red, <a href="#Page_280">280</a></li></ul></li> + +<li>Consommé Russe, <a href="#Page_117">117</a></li> + +<li>Consommé sago, <a href="#Page_333">333</a> +<span class="pagenum"><a name="Page_417" id="Page_417">417</a></span></li> + +<li>Consommé Sarah Bernhardt, <a href="#Page_142">142</a></li> + +<li>Consommé Scotch, <a href="#Page_11">11</a></li> + +<li>Consommé Sévigné, <a href="#Page_359">359</a>, <a href="#Page_109">109</a></li> + +<li>Consommé Sicilienne, <a href="#Page_213">213</a>; +<ul class="none"> +<li>Soubise, <a href="#Page_113">113</a></li></ul></li> + +<li>Consommé stuffed cabbage, <a href="#Page_271">271</a></li> + +<li>Consommé Talleyrand, <a href="#Page_209">209</a></li> + +<li>Consommé tapioca, <a href="#Page_337">337</a>; +<ul class="none"> +<li>with écrevisse butter, <a href="#Page_253">253</a></li></ul></li> + +<li>Consommé Théodora, <a href="#Page_111">111</a>; +<ul class="none"> +<li>Tosca, <a href="#Page_138">138</a></li></ul></li> + +<li>Consommé Trianon, <a href="#Page_211">211</a>, <a href="#Page_280">280</a></li> + +<li>Consommé Turbigo, <a href="#Page_165">165</a>; +<ul class="none"> +<li>Valentienne, <a href="#Page_131">131</a></li></ul></li> + +<li>Consommé Vanderbilt, <a href="#Page_222">222</a>; +<ul class="none"> +<li>Venitienne, <a href="#Page_152">152</a></li></ul></li> + +<li>Consommé vermicelli, <a href="#Page_41">41</a></li> + +<li>Consommé Vivieurs, <a href="#Page_128">128</a>; +<ul class="none"> +<li>Xavier, <a href="#Page_178">178</a></li></ul></li> + +<li>Cookies, homemade, <a href="#Page_33">33</a></li> + +<li>Cooper soup, <a href="#Page_145">145</a></li> + +<li>Corn à la Marie, <a href="#Page_259">259</a></li> + +<li>Corn bread, <a href="#Page_316">316</a>, <a href="#Page_365">365</a></li> + +<li>Corn bread, Maryland, <a href="#Page_339">339</a></li> + +<li>Corn (canned), stewed, <a href="#Page_106">106</a></li> + +<li>Corn fritters, <a href="#Page_375">375</a>; +<ul class="none"> +<li>(canned), <a href="#Page_264">264</a></li></ul></li> + +<li>Corn fritters, Susan Jones, <a href="#Page_274">274</a></li> + +<li>Corn, green, <a href="#Page_163">163</a></li> + +<li>Corn, hulled, <a href="#Page_336">336</a></li> + +<li>Corn muffins, <a href="#Page_361">361</a></li> + +<li>Corn oysters, <a href="#Page_270">270</a></li> + +<li>Corn pone, Southern, <a href="#Page_144">144</a></li> + +<li>Corn, pudding, <a href="#Page_315">315</a></li> + +<li>Corn sauté in butter, <a href="#Page_192">192</a></li> + +<li>Corn meal pudding, <a href="#Page_43">43</a></li> + +<li>Corn starch, blanc mange, <a href="#Page_248">248</a>; +<ul class="none"> +<li>with berries, <a href="#Page_248">248</a></li></ul></li> + +<li>Corn starch, blanc mange, with Sabayon, <a href="#Page_248">248</a></li> + +<li>Corn starch, blanc mange, with stewed fruits, <a href="#Page_248">248</a></li> + +<li>Corn starch food (for invalids), <a href="#Page_248">248</a></li> + +<li>Corn starch pudding, <a href="#Page_188">188</a></li> + +<li>Cornet à la crème (pastry), <a href="#Page_150">150</a></li> + +<li>Cosmopolitan salad, <a href="#Page_230">230</a></li> + +<li>Cottage cheese, <a href="#Page_146">146</a></li> + +<li>Cottage pudding, <a href="#Page_201">201</a>; +<ul class="none"> +<li>cottage pudding, apple, <a href="#Page_201">201</a></li></ul></li> + +<li>Coupe Oriental (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_16">16</a></li> + +<li>Coupe St. Jacques, <a href="#Page_7">7</a></li> + +<li>Coupe Victor (see <a href="#ICES">Ices</a>, etc.), <a href="#Page_298">298</a></li> + +<li>Court Bouillon (see <a href="#FISH">Fish</a>), <a href="#Page_58">58</a></li> + +<li>Crab, à la Louise, <a href="#Page_82">82</a></li> + +<li>Crab, boiled, <a href="#Page_347">347</a></li> + +<li>Crab cocktail, Crêmière, <a href="#Page_189">189</a>; +<ul class="none"> +<li>Victor, <a href="#Page_84">84</a></li></ul></li> + +<li>Crab, curried, <a href="#Page_98">98</a></li> + +<li>Crab, deviled, <a href="#Page_30">30</a>; +<ul class="none"> +<li>deviled in shell, <a href="#Page_108">108</a></li></ul></li> + +<li>Crab en brochette, <a href="#Page_97">97</a></li> + +<li>Crab gumbo soup, <a href="#Page_212">212</a></li> + +<li>Crab legs, Josephine, <a href="#Page_126">126</a></li> + +<li>Crab legs, stock (hors d'oeuvre), <a href="#Page_156">156</a></li> + +<li>Crab meat au beurre noisette, <a href="#Page_347">347</a></li> + +<li>Crab meat au gratin, <a href="#Page_82">82</a></li> + +<li>Crab meat, Belle Helene, <a href="#Page_83">83</a></li> + +<li>Crab meat in chafing dish, <a href="#Page_82">82</a></li> + +<li>Crab meat in cream, <a href="#Page_388">388</a></li> + +<li>Crab meat, Gourmet, <a href="#Page_82">82</a>; +<ul class="none"> +<li>Monza, <a href="#Page_388">388</a>;</li> +<li>Suzette, <a href="#Page_82">82</a></li></ul></li> + +<li>Crab or oyster poulette, <a href="#Page_82">82</a></li> + +<li>Crab Portola, <a href="#Page_104">104</a></li> + +<li>Crab, Ravigote, cold, <a href="#Page_130">130</a></li> + +<li>Crab salad, <a href="#Page_48">48</a>; +<ul class="none"> +<li>Louis, <a href="#Page_128">128</a></li></ul></li> + +<li>Crab apple marmalade and jelly, <a href="#Page_172">172</a></li> + +<li>Cranberry jelly, <a href="#Page_172">172</a></li> + +<li>Cranberry sauce, <a href="#Page_274">274</a></li> + +<li>Cranberry water ice, <a href="#Page_299">299</a></li> + +<li>Crayfish butter (ecrevisse), <a href="#Page_383">383</a></li> + +<li>Cream of almond sandwich, <a href="#Page_100">100</a></li> + +<li>Cream of artichokes, <a href="#Page_166">166</a></li> + +<li>Cream of asparagus, Favori, <a href="#Page_308">308</a></li> + +<li>Cream of asparagus (soup), <a href="#Page_354">354</a></li> + +<li>Cream of bananas (soup), <a href="#Page_65">65</a></li> + +<li>Cream of cauliflower, <a href="#Page_325">325</a></li> + +<li>Cream of celery, <a href="#Page_328">328</a></li> + +<li>Cream of celery, Kalamazoo, <a href="#Page_39">39</a></li> + +<li>Cream of chicken, <a href="#Page_335">335</a></li> + +<li>Cream of corn and onions, <a href="#Page_273">273</a></li> + +<li>Cream of endives, <a href="#Page_364">364</a></li> + +<li>Cream of farina, <a href="#Page_67">67</a></li> + +<li>Cream of farina lié, <a href="#Page_266">266</a></li> + +<li>Cream of flageolets, <a href="#Page_216">216</a></li> + +<li>Cream, fried (pastry), <a href="#Page_71">71</a></li> + +<li>Cream fritters, <a href="#Page_159">159</a></li> + +<li>Cream of green corn, <a href="#Page_69">69</a>, <a href="#Page_157">157</a></li> + +<li>Cream of lettuce soup, <a href="#Page_62">62</a></li> + +<li>Cream of lima beans, <a href="#Page_51">51</a></li> + +<li>Cream of parsnips I, <a href="#Page_120">120</a></li> + +<li>Cream of parsnips II, <a href="#Page_172">172</a></li> + +<li>Cream, pastry, <a href="#Page_352">352</a></li> + +<li>Cream of peas, <a href="#Page_305">305</a>; +<ul class="none"> +<li>Suzon, <a href="#Page_305">305</a></li></ul></li> + +<li>Cream of peas, St. Germain, <a href="#Page_305">305</a></li> + +<li>Cream of potatoes, <a href="#Page_334">334</a></li> + +<li>Cream puffs, <a href="#Page_352">352</a></li> + +<li>Cream of rice, <a href="#Page_386">386</a></li> + +<li>Cream sauce, <a href="#Page_322">322</a></li> + +<li>Cream sauce (pastry), <a href="#Page_24">24</a></li> + +<li>Cream soups (see <a href="#CREAM_SOUPS">Classified Index</a>)</li> + +<li>Cream soup à l'Algérienne, <a href="#Page_147">147</a></li> + +<li>Cream soup, Chicken à la Reine, <a href="#Page_375">375</a></li> + +<li>Cream soup, Chicken Hortense, <a href="#Page_92">92</a></li> + +<li>Cream soup, frog legs, <a href="#Page_56">56</a></li> + +<li>Cream of summer squash, <a href="#Page_300">300</a></li> + +<li>Cream of watercress (soup), <a href="#Page_214">214</a></li> + +<li>Crème Bagration (soup), <a href="#Page_139">139</a></li> + +<li>Crème Cardinal (soup), <a href="#Page_149">149</a></li> + +<li>Crème Congolaise, <a href="#Page_153">153</a></li> + +<li>Crème Countess (soup), <a href="#Page_182">182</a></li> + +<li>Crème de volaille (consommé), <a href="#Page_14">14</a></li> + +<li>Crème maintenon (soup), <a href="#Page_18">18</a></li> + +<li>Crème Parisienne (soup), <a href="#Page_104">104</a></li> + +<li>Crème, Reine Mogador, <a href="#Page_97">97</a></li> + +<li>Créole sandwich, <a href="#Page_100">100</a></li> + +<li>Créole sauce, <a href="#Page_371">371</a></li> + +<li>Crêpes Suzette (pastry), <a href="#Page_294">294</a></li> + +<li>Crescents, puff paste (see <a href="#BREAD">Bread</a>), <a href="#Page_341">341</a></li> + +<li>Croquettes, chicken, <a href="#Page_381">381</a>; +<ul class="none"> +<li>ham, <a href="#Page_241">241</a></li></ul></li> + +<li>Croquettes Livannienne (hors d'oeuvre), <a href="#Page_6">6</a></li> + +<li>Croquettes, lobster, <a href="#Page_381">381</a></li> + +<li>Croquettes, meat, <a href="#Page_301">301</a></li> + +<li>Croquettes, rice, <a href="#Page_223">223</a>, <a href="#Page_374">374</a></li> + +<li>Croquettes, sweetbreads, <a href="#Page_381">381</a></li> + +<li>Croquettes, Virginia ham, <a href="#Page_241">241</a></li> + +<li>Croustades, <a href="#Page_55">55</a></li> + +<li>Croustades Cancalaise (hors d'oeuvre), <a href="#Page_380">380</a></li> + +<li>Croustades, Financière, <a href="#Page_62">62</a></li> + +<li>Croustades, Laquipierre, <a href="#Page_70">70</a></li> + +<li>Croute à l'Ananas (pastry), <a href="#Page_215">215</a></li> + +<li>Croute aux fruits (fruit crust), <a href="#Page_215">215</a></li> + +<li>Croute au pot (consommé), <a href="#Page_126">126</a></li> + +<li>Croute Bretonne, soup, <a href="#Page_190">190</a></li> + +<li>Croûtons, Diable (for soup), <a href="#Page_128">128</a></li> + +<li>Croûtons Parmesannne, <a href="#Page_135">135</a></li> + +<li>Crullers, <a href="#Page_187">187</a></li> + +<li>Crusts with apples, <a href="#Page_287">287</a>; +<ul class="none"> +<li>peaches, <a href="#Page_286">286</a>;</li> +<li>pears, <a href="#Page_287">287</a></li></ul></li> + +<li>Cucumber salad, <a href="#Page_9">9</a></li> + +<li>Cucumbers, stuffed, <a href="#Page_113">113</a></li> + +<li>Cucumbers on toast, <a href="#Page_301">301</a></li> + +<li>Cucumber sweet pickles, ripe, <a href="#Page_288">288</a></li> + +<li>Cumberland style (with braised beef), <a href="#Page_362">362</a></li> + +<li>Curry sauce, <a href="#Page_377">377</a></li> + +<li>Culemo salad, sliced, <a href="#Page_228">228</a></li> + +<li>Cup custard, <a href="#Page_26">26</a></li> + +<li>Currant jelly, <a href="#Page_167">167</a></li> + +<li>Currant pie, and English currant pie, <a href="#Page_86">86</a></li> + +<li>Custard, caramel, <a href="#Page_28">28</a></li> + +<li>Custard, boiled, <a href="#Page_206">206</a></li> + +<li>Custard, coffee, <a href="#Page_101">101</a></li> + +<li>Custard, cup, <a href="#Page_26">26</a></li> + +<li>Custard, vanilla, with meringue, <a href="#Page_206">206</a></li> +</ul> +<ul class="none"> +<li>Dandelion salad, <a href="#Page_103">103</a>; +<ul class="none"> +<li>German style, <a href="#Page_103">103</a></li></ul></li> + +<li>Danish apple cake, <a href="#Page_303">303</a></li> + +<li>Dariole Duchesse (pastry), <a href="#Page_257">257</a></li> + +<li>Dartois Chantilly (pastry), <a href="#Page_114">114</a></li> + +<li>De Goncourt (garniture), <a href="#Page_368">368</a></li> + +<li>Devil cake, <a href="#Page_277">277</a></li> + +<li>Devil sauce, <a href="#Page_121">121</a></li> + +<li>Deviled crab, <a href="#Page_30">30</a>; +<ul class="none"> +<li>in shell, <a href="#Page_108">108</a></li></ul></li> + +<li>Deviled ham, <a href="#Page_269">269</a></li> + +<li>Diplomate pudding, <a href="#Page_78">78</a>; +<ul class="none"> +<li>glacé, <a href="#Page_85">85</a></li></ul></li> + +<li>Diplomate sauce, <a href="#Page_154">154</a></li> + +<li>Ditalini à la Royal (soup), <a href="#Page_272">272</a></li> + +<li>Diva (see <a href="#CHICKEN">Chicken</a>), <a href="#Page_339">339</a></li> + +<li>Doughnuts, <a href="#Page_187">187</a></li> + +<li>Dressings (see <a href="#SALAD_DRESSING">Salad dressings</a>)</li> + +<li>Dressing, chestnut, <a href="#Page_355">355</a></li> + +<li>Dressing for chicken, turkey, pig, etc., <a href="#Page_355">355</a> +<span class="pagenum"><a name="Page_418" id="Page_418">418</a></span></li> + +<li>Dressing, Moscovite (fish), <a href="#Page_262">262</a></li> + +<li>Dressing, salad, <a href="#Page_314">314</a></li> + +<li>Ducale (garniture), <a href="#Page_54">54</a></li> + +<li>Duck, breast of (tame), <a href="#Page_117">117</a>; +<ul class="none"> +<li>Virginia style, <a href="#Page_117">117</a></li></ul></li> + +<li>Duck, roast Muscovy (tame), <a href="#Page_282">282</a></li> + +<li>Ducks, tame (see <a href="#DUCKS_TAME">Classified Index</a>)</li> + +<li>Duckling, roast tame, <a href="#Page_335">335</a></li> + +<li>Dumplings, fish, <a href="#Page_42">42</a></li> + +<li>Dumpling, flour, <a href="#Page_336">336</a></li> + +<li>Dumplings for stews, pot-pies, etc., <a href="#Page_283">283</a></li> + +<li>D'Uxelles, <a href="#Page_10">10</a></li> +</ul> +<ul class="none"> +<li>Easter kid, roasted, <a href="#Page_56">56</a></li> + +<li>Eau de vie de Dantzig (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_144">144</a></li> + +<li>Éclairs, pistache, <a href="#Page_362">362</a></li> + +<li>Écrevisse butter (crayfish), <a href="#Page_383">383</a></li> + +<li>Écrevisses en buisson, <a href="#Page_333">333</a></li> + +<li>Écrevisses, Georgette, <a href="#Page_306">306</a></li> + +<li>Écrevisses, Lafayette, <a href="#Page_157">157</a></li> + +<li>Écrevisses mayonnaise, <a href="#Page_357">357</a></li> + +<li>Écrevisses, mousse de, <a href="#Page_220">220</a></li> + +<li>Écrevisse salad, gourmet, <a href="#Page_351">351</a></li> + +<li>Écrevisse sauce, <a href="#Page_220">220</a></li> + +<li>Écrevisses, Voltaire, <a href="#Page_306">306</a></li> + +<li>Eels, fried, sauce rémoulade, <a href="#Page_280">280</a></li> + +<li>Eels, Marinière, <a href="#Page_252">252</a></li> + +<li>Eels, smoked, <a href="#Page_45">45</a></li> + +<li>Eggs (see <a href="#EGGS">Classified Index</a>)</li> + +<li>Eggs, Agostini (poached), <a href="#Page_165">165</a></li> + +<li>Eggs à l'Aurore (mollet), <a href="#Page_306">306</a></li> + +<li>Eggs à la Reine (poached), <a href="#Page_60">60</a></li> + +<li>Eggs à la Russe, <a href="#Page_29">29</a></li> + +<li>Eggs à la tripe, <a href="#Page_43">43</a></li> + +<li>Eggs, Amiral (shirred), <a href="#Page_177">177</a></li> + +<li>Eggs, with anchovies (scrambled), <a href="#Page_357">357</a></li> + +<li>Eggs, Andalouse (poached), <a href="#Page_300">300</a></li> + +<li>Eggs Antoine (shirred), <a href="#Page_171">171</a></li> + +<li>Eggs, Argenteuil (poached), <a href="#Page_298">298</a></li> + +<li>Eggs, Argenteuil (shirred), <a href="#Page_162">162</a></li> + +<li>Eggs, aromatic (poached), <a href="#Page_362">362</a></li> + +<li>Eggs with asparagus tips (scrambled), <a href="#Page_366">366</a></li> + +<li>Eggs Auben (mollet), <a href="#Page_260">260</a></li> + +<li>Eggs au beurre noir (shirred), <a href="#Page_335">335</a></li> + +<li>Eggs au fondu (poached), <a href="#Page_166">166</a></li> + +<li>Eggs, bacon and, <a href="#Page_331">331</a></li> + +<li>Eggs with bacon (scrambled), <a href="#Page_37">37</a></li> + +<li>Eggs, Bagration, <a href="#Page_46">46</a></li> + +<li>Eggs, Balti (poached), <a href="#Page_241">241</a></li> + +<li>Eggs with bananas (shirred), <a href="#Page_149">149</a></li> + +<li>Eggs, Bar le Duc (poached), <a href="#Page_212">212</a></li> + +<li>Eggs, Basque, <a href="#Page_179">179</a></li> + +<li>Eggs, Beaujolais (poached), <a href="#Page_6">6</a></li> + +<li>Eggs, Belley (scrambled), <a href="#Page_281">281</a></li> + +<li>Eggs, Belmont, <a href="#Page_160">160</a></li> + +<li>Eggs, Benedict (poached), <a href="#Page_34">34</a></li> + +<li>Eggs, Bennett, <a href="#Page_285">285</a></li> + +<li>Eggs, Benoit (poached), <a href="#Page_253">253</a></li> + +<li>Eggs, Bercy (shirred), <a href="#Page_352">352</a></li> + +<li>Eggs, Bernadotte (poached), <a href="#Page_255">255</a></li> + +<li>Eggs, Biarritz, <a href="#Page_153">153</a></li> + +<li>Eggs, Bienvenue (shirred), <a href="#Page_204">204</a></li> + +<li>Eggs, Blanchard (poached), <a href="#Page_172">172</a></li> + +<li>Eggs, Bombay (poached), <a href="#Page_176">176</a></li> + +<li>Eggs, Bonne femme, <a href="#Page_296">296</a></li> + +<li>Eggs, Bordelaise, <a href="#Page_62">62</a>; +<ul class="none"> +<li>Bordelaise (mollet), <a href="#Page_236">236</a></li></ul></li> + +<li>Eggs Boremis (en cocotte), <a href="#Page_366">366</a></li> + +<li>Eggs, Boston style (poached), <a href="#Page_297">297</a></li> + +<li>Eggs, Brésilienne (poached), <a href="#Page_42">42</a></li> + +<li>Eggs, Brunswick (shirred), <a href="#Page_289">289</a></li> + +<li>Eggs, Buckingham, <a href="#Page_240">240</a></li> + +<li>Eggs, Bullitt (scrambled), <a href="#Page_293">293</a></li> + +<li>Eggs, Canada, <a href="#Page_252">252</a></li> + +<li>Eggs, Carême (shirred), <a href="#Page_81">81</a></li> + +<li>Eggs, Caroli (shirred), <a href="#Page_258">258</a></li> + +<li>Eggs, Caroline (scrambled), <a href="#Page_194">194</a></li> + +<li>Eggs, Castro, <a href="#Page_290">290</a></li> + +<li>Eggs, with celery (cold), <a href="#Page_229">229</a></li> + +<li>Eggs, Céléstine (poached), <a href="#Page_183">183</a></li> + +<li>Eggs, Chambery (poached), <a href="#Page_266">266</a></li> + +<li>Eggs, Chambord (poached), <a href="#Page_254">254</a></li> + +<li>Eggs, Châteaubriand (poached), <a href="#Page_127">127</a></li> + +<li>Eggs with cheese (scrambled), <a href="#Page_169">169</a></li> + +<li>Eggs with cheese, Swiss, (scrambled), <a href="#Page_193">193</a></li> + +<li>Eggs, with chives (fried) <a href="#Page_152">152</a>; +<ul class="none"> +<li>(scrambled), <a href="#Page_90">90</a></li></ul></li> + +<li>Eggs, Chipolata (shirred), <a href="#Page_24">24</a></li> + +<li>Eggs with clams, Créole (poached), <a href="#Page_32">32</a></li> + +<li>Eggs, Colbert (poached), <a href="#Page_168">168</a></li> + +<li>Eggs, Colonel (poached), <a href="#Page_58">58</a></li> + +<li>Eggs, Columbus (poached), <a href="#Page_150">150</a></li> + +<li>Eggs Commodore (en cocotte), <a href="#Page_120">120</a></li> + +<li>Eggs, Conté (shirred), <a href="#Page_302">302</a></li> + +<li>Eggs Coquelicot (en cocotte), <a href="#Page_368">368</a></li> + +<li>Eggs, Coquelin, <a href="#Page_104">104</a></li> + +<li>Eggs, Crossy (poached), <a href="#Page_95">95</a></li> + +<li>Eggs, Cream sauce (mollet), <a href="#Page_227">227</a></li> + +<li>Eggs, Créole (poached), <a href="#Page_192">192</a></li> + +<li>Eggs, Créole (shirred), <a href="#Page_371">371</a></li> + +<li>Eggs, Danoise (cold), <a href="#Page_158">158</a></li> + +<li>Eggs, d'Artois (poached), <a href="#Page_118">118</a></li> + +<li>Eggs, Dauphine (poached), <a href="#Page_273">273</a></li> + +<li>Eggs, De Lesseps (shirred), <a href="#Page_249">249</a></li> + +<li>Eggs Derby (poached), <a href="#Page_277">277</a></li> + +<li>Eggs Diane (poached), <a href="#Page_378">378</a></li> + +<li>Eggs, Don Juan, <a href="#Page_250">250</a></li> + +<li>Eggs d'Orleans (poached), <a href="#Page_233">233</a></li> + +<li>Eggs Du Barry (en cocotte), <a href="#Page_79">79</a></li> + +<li>Eggs D'Uxelles (en cocotte), <a href="#Page_156">156</a></li> + +<li>Eggs, Epicurienne (shirred), <a href="#Page_109">109</a></li> + +<li>Eggs, Fedora, <a href="#Page_155">155</a></li> + +<li>Eggs Florentine (mollet), <a href="#Page_242">242</a></li> + +<li>Eggs, Florentine (poached), <a href="#Page_264">264</a></li> + +<li>Eggs with fine herbs (scrambled), <a href="#Page_380">380</a></li> + +<li>Eggs, fried, <a href="#Page_322">322</a></li> + +<li>Eggs Gambetta (poached), <a href="#Page_13">13</a></li> + +<li>Eggs, Gastronome, <a href="#Page_73">73</a></li> + +<li>Eggs Germaine (poached), <a href="#Page_262">262</a></li> + +<li>Eggs Gourmet (poached), <a href="#Page_117">117</a>, <a href="#Page_201">201</a></li> + +<li>Eggs, Grazienna, <a href="#Page_256">256</a></li> + +<li>Eggs, ham and, <a href="#Page_322">322</a></li> + +<li>Eggs with ham (scrambled), <a href="#Page_332">332</a></li> + +<li>Eggs, hard boiled, vinaigrette (hors d'oeuvre), <a href="#Page_310">310</a></li> + +<li>Eggs, Havemeyer (scrambled), <a href="#Page_198">198</a></li> + +<li>Eggs Henry IV (poached), <a href="#Page_351">351</a></li> + +<li>Eggs Hongroise (poached), <a href="#Page_145">145</a></li> + +<li>Eggs, Imperial (shirred), <a href="#Page_276">276</a></li> + +<li>Eggs Indienne (poached), <a href="#Page_377">377</a></li> + +<li>Eggs, Infante (fried), <a href="#Page_243">243</a></li> + +<li>Eggs Isabella (poached), <a href="#Page_275">275</a></li> + +<li>Eggs Italienne (en cocotte), <a href="#Page_361">361</a></li> + +<li>Eggs, Jockey Club (shirred), <a href="#Page_261">261</a></li> + +<li>Eggs Lackmée (poached), <a href="#Page_38">38</a></li> + +<li>Eggs, Lenox, <a href="#Page_246">246</a></li> + +<li>Eggs with lobster (scrambled), <a href="#Page_267">267</a></li> + +<li>Eggs, Lorraine (shirred), <a href="#Page_106">106</a></li> + +<li>Eggs, Lucullus (scrambled), <a href="#Page_211">211</a></li> + +<li>Eggs, Magda (scrambled), <a href="#Page_303">303</a></li> + +<li>Eggs Malakoff (poached), <a href="#Page_124">124</a></li> + +<li>Eggs Maltaise (poached), <a href="#Page_69">69</a></li> + +<li>Eggs Marigny (en cocotte), <a href="#Page_348">348</a></li> + +<li>Eggs Marlborough (poached), <a href="#Page_208">208</a></li> + +<li>Eggs, Marseillaise (scrambled), <a href="#Page_147">147</a></li> + +<li>Eggs Martha (poached), <a href="#Page_57">57</a></li> + +<li>Eggs, Mauresque (scrambled), <a href="#Page_237">237</a></li> + +<li>Eggs, Mayence (scrambled), <a href="#Page_213">213</a></li> + +<li>Eggs, McKenzie, <a href="#Page_301">301</a></li> + +<li>Eggs, Mery, <a href="#Page_21">21</a></li> + +<li>Eggs, Metternich (shirred), <a href="#Page_309">309</a></li> + +<li>Eggs, Mexicaine (poached), <a href="#Page_282">282</a></li> + +<li>Eggs, Meyerbeer, <a href="#Page_244">244</a>; +<ul class="none"> +<li>(shirred), <a href="#Page_65">65</a></li></ul></li> + +<li>Eggs, Ministerielle (shirred), <a href="#Page_383">383</a></li> + +<li>Eggs, Mireabeau, <a href="#Page_12">12</a></li> + +<li>Eggs Mirabel (poached), <a href="#Page_138">138</a></li> + +<li>Eggs Molière (mollet), <a href="#Page_267">267</a></li> + +<li>Eggs, Monaco (shirred), <a href="#Page_159">159</a></li> + +<li>Eggs, Montebello, <a href="#Page_230">230</a></li> + +<li>Eggs, Mornay (shirred), <a href="#Page_5">5</a></li> + +<li>Eggs with Morocquaine (scrambled), <a href="#Page_350">350</a></li> + +<li>Eggs with morilles (scrambled), <a href="#Page_22">22</a></li> + +<li>Eggs, Moscow, <a href="#Page_202">202</a></li> + +<li>Eggs Mounet-Sully (poached), <a href="#Page_63">63</a></li> + +<li>Eggs, Nantaise (scrambled), <a href="#Page_269">269</a></li> + +<li>Eggs, Niçoise (shirred), <a href="#Page_216">216</a></li> + +<li>Eggs, Nantaise (poached), <a href="#Page_304">304</a></li> + +<li>Eggs, Norwegian (scrambled), <a href="#Page_286">286</a></li> + +<li>Eggs, in oil (fried), <a href="#Page_29">29</a> +<span class="pagenum"><a name="Page_419" id="Page_419">419</a></span></li> + +<li>Eggs, Opéra (shirred), <a href="#Page_248">248</a></li> + +<li>Eggs Oriental (poached), <a href="#Page_1">1</a></li> + +<li>Eggs, Oudinot, <a href="#Page_20">20</a>, <a href="#Page_175">175</a></li> + +<li>Eggs with parsley (shirred), <a href="#Page_38">38</a></li> + +<li>Eggs Patti (poached), <a href="#Page_224">224</a></li> + +<li>Eggs Paulus (poached), <a href="#Page_107">107</a></li> + +<li>Eggs with peppers (shirred), <a href="#Page_197">197</a></li> + +<li>Eggs Périgordine (poached), <a href="#Page_220">220</a></li> + +<li>Eggs Persanne (poached), <a href="#Page_387">387</a></li> + +<li>Eggs Piedmontaise (poached), <a href="#Page_222">222</a></li> + +<li>Eggs plain (en cocotte), <a href="#Page_115">115</a></li> + +<li>Eggs, Pluche (scrambled), <a href="#Page_223">223</a></li> + +<li>Eggs, poached, <a href="#Page_324">324</a></li> + +<li>Eggs, poached, à l'Estragon (cold), <a href="#Page_181">181</a></li> + +<li>Eggs poached, with clams, Créole, <a href="#Page_32">32</a></li> + +<li>Eggs, poached, mayonnaise (cold), <a href="#Page_326">326</a></li> + +<li>Eggs, Pocahontas (scrambled), <a href="#Page_83">83</a></li> + +<li>Eggs Porto Rico (en cocotte), <a href="#Page_142">142</a></li> + +<li>Eggs Presidential (poached), <a href="#Page_149">149</a></li> + +<li>Eggs Princesse (poached), <a href="#Page_77">77</a></li> + +<li>Eggs, Raspail (scrambled), <a href="#Page_105">105</a></li> + +<li>Eggs Renaissance (en cocotte), <a href="#Page_70">70</a></li> + +<li>Eggs Ribeaucourt (en cocotte), <a href="#Page_305">305</a></li> + +<li>Eggs, Riche (cold), <a href="#Page_245">245</a></li> + +<li>Eggs Rothschild (poached), <a href="#Page_52">52</a></li> + +<li>Eggs St. Catherine, <a href="#Page_209">209</a></li> + +<li>Eggs, St. George, <a href="#Page_100">100</a></li> + +<li>Eggs St. Laurent (poached), <a href="#Page_94">94</a></li> + +<li>Eggs St. Pierre (poached), <a href="#Page_139">139</a></li> + +<li>Egg salad, <a href="#Page_268">268</a>; +<ul class="none"> +<li>Egg salad dressing, <a href="#Page_386">386</a></li></ul></li> + +<li>Egg salad (hors d'oeuvre), <a href="#Page_268">268</a></li> + +<li>Eggs, with salt pork (fried), <a href="#Page_257">257</a></li> + +<li>Eggs Sans Gêne (poached), <a href="#Page_353">353</a></li> + +<li>Eggs, Sarah Bernhardt, <a href="#Page_67">67</a>; +<ul class="none"> +<li>(scrambled), <a href="#Page_295">295</a></li></ul></li> + +<li>Egg sauce, <a href="#Page_322">322</a></li> + +<li>Eggs scrambled, <a href="#Page_321">321</a>; +<ul class="none"> +<li>Turbico, <a href="#Page_15">15</a></li></ul></li> + +<li>Eggs shirred, <a href="#Page_333">333</a></li> + +<li>Eggs with smoked beef (scrambled), <a href="#Page_321">321</a></li> + +<li>Eggs with smoked salmon (scrambled), <a href="#Page_216">216</a></li> + +<li>Eggs, stuffed with anchovies (cold), <a href="#Page_193">193</a></li> + +<li>Eggs, stuffed, with crab meat (hors d'oeuvre), <a href="#Page_349">349</a></li> + +<li>Eggs, stuffed, Epicure (hors d'oeuvre), <a href="#Page_270">270</a></li> + +<li>Eggs, stuffed (hors d'oeuvre), <a href="#Page_343">343</a></li> + +<li>Eggs, stuffed, Nantua (hors d'oeuvre), <a href="#Page_354">354</a></li> + +<li>Eggs, Suzette, <a href="#Page_221">221</a></li> + +<li>Eggs Taft (poached), <a href="#Page_292">292</a></li> + +<li>Eggs Talleyrand (poached), <a href="#Page_56">56</a>, <a href="#Page_98">98</a></li> + +<li>Eggs, Texas clover (scrambled), <a href="#Page_93">93</a></li> + +<li>Eggs, Tivoli (poached), <a href="#Page_360">360</a></li> + +<li>Eggs with tomatoes (scrambled), <a href="#Page_249">249</a></li> + +<li>Eggs Troubadour (poached), <a href="#Page_44">44</a></li> + +<li>Eggs with truffles (scrambled), <a href="#Page_71">71</a></li> + +<li>Eggs, Turque (shirred), <a href="#Page_121">121</a></li> + +<li>Eggs Valentine (en cocotte), <a href="#Page_111">111</a></li> + +<li>Eggs Vanderbilt (poached), <a href="#Page_148">148</a></li> + +<li>Eggs Velour (poached), <a href="#Page_294">294</a></li> + +<li>Eggs, Venetian in chafing dish, <a href="#Page_92">92</a></li> + +<li>Eggs Vilna (poached), <a href="#Page_228">228</a></li> + +<li>Eggs, Virginia ham and, <a href="#Page_103">103</a></li> + +<li>Eggs Virginia (poached), <a href="#Page_103">103</a></li> + +<li>Eggs Voltaire (en cocotte), <a href="#Page_92">92</a></li> + +<li>Eggs Zingara (poached), <a href="#Page_389">389</a></li> + +<li>Eggs Zurlo (poached), <a href="#Page_307">307</a></li> + +<li>Eggs Waterloo (poached), <a href="#Page_141">141</a></li> + +<li>Egg plant, broiled, <a href="#Page_163">163</a>; +<ul class="none"> +<li>fried, <a href="#Page_345">345</a></li></ul></li> + +<li>Egg plant, in casserole, <a href="#Page_264">264</a></li> + +<li>Egg plant, Sicilienne, <a href="#Page_258">258</a></li> + +<li>Egg plant, stuffed, <a href="#Page_261">261</a></li> + +<li>Egg nog, frozen, <a href="#Page_110">110</a></li> + +<li>Endive salad, <a href="#Page_361">361</a></li> + +<li>Endive with beets salad, <a href="#Page_239">239</a></li> + +<li>English chuck steak (lamb) maître d'hôtel, <a href="#Page_114">114</a></li> + +<li>English gooseberry pie, <a href="#Page_86">86</a></li> + +<li>English grape pie, <a href="#Page_86">86</a></li> + +<li>English huckleberry pie, <a href="#Page_86">86</a></li> + +<li>English rhubarb pie, <a href="#Page_86">86</a></li> + +<li>English rice pudding, <a href="#Page_115">115</a></li> + +<li>English walnuts, salted (hors d'oeuvre), <a href="#Page_386">386</a></li> + +<li>Escarole salad, <a href="#Page_322">322</a></li> + +<li>Estragon sauce, tarragon, <a href="#Page_106">106</a></li> +</ul> +<ul class="none"> +<li>Fancy Ices (see <a href="#ICES">Classified Index</a>)</li> + +<li>Farina, boiled in milk, <a href="#Page_194">194</a></li> + +<li>Farina pudding, <a href="#Page_43">43</a></li> + +<li>Farina soup, Francis Joseph, <a href="#Page_123">123</a></li> + +<li>Fidgi (sauce), <a href="#Page_136">136</a></li> + +<li>Field salad, <a href="#Page_324">324</a></li> + +<li>Figaro sauce, <a href="#Page_231">231</a>; +<ul class="none"> +<li>(cold), <a href="#Page_231">231</a></li></ul></li> + +<li>Figs, fresh, in cream, <a href="#Page_327">327</a></li> + +<li>Fig jam, <a href="#Page_205">205</a></li> + +<li>Figs Roma, <a href="#Page_318">318</a></li> + +<li>Figs, sliced, with cream, <a href="#Page_158">158</a></li> + +<li>Filet mignon (see Classified Index, <a href="#BEEF">beef</a>)</li> +<li>Filet mignon, Monegasque, <a href="#Page_294">294</a></li> + +<li>Filling, lemon butter, <a href="#Page_234">234</a>; +<ul class="none"> +<li>orange butter, <a href="#Page_234">234</a></li></ul></li> + +<li>Financière (garniture), <a href="#Page_62">62</a></li> + +<li>Fine champagne jelly, <a href="#Page_40">40</a></li> + +<li>Finnan haddie, broiled, <a href="#Page_386">386</a></li> + +<li>Finnan haddie in cream, <a href="#Page_326">326</a></li> + +<li>Fish (see <a href="#FISH">Classified Index</a>)</li> + +<li>Fish, Admiral, <a href="#Page_31">31</a></li> + +<li>Fish broth, <a href="#Page_212">212</a>; +<ul class="none"> +<li>with whipped cream, <a href="#Page_256">256</a></li></ul></li> + +<li>Fish chowder, <a href="#Page_101">101</a></li> + +<li>Fish, cold, Michels, <a href="#Page_186">186</a></li> + +<li>Fish dumplings, <a href="#Page_42">42</a></li> + +<li>Fish, fillet of, au gratin, Italian, <a href="#Page_193">193</a></li> + +<li>Fish salad, Ravigote (hors d'oeuvre), <a href="#Page_364">364</a></li> + +<li>Flageolets au cerfeuil, <a href="#Page_162">162</a></li> + +<li>Flageolet beans, <a href="#Page_386">386</a></li> + +<li>Flamande sauce, <a href="#Page_244">244</a></li> + +<li>Flannel cakes, <a href="#Page_109">109</a></li> + +<li>Fleurette sauce, <a href="#Page_330">330</a></li> + +<li>Fleurons, <a href="#Page_357">357</a></li> + +<li>Floating Island, <a href="#Page_2">2</a></li> + +<li>Florentine (garniture), <a href="#Page_19">19</a></li> + +<li>Flounder, aiguillettes of, Rouchefoult, <a href="#Page_175">175</a></li> + +<li>Flounder, fillet of, Café Riche, <a href="#Page_386">386</a></li> + +<li>Flounder, fillet of, Cansale, <a href="#Page_38">38</a></li> + +<li>Flounder, fillet of, Chevreuse, <a href="#Page_364">364</a></li> + +<li>Flounder, fillet of, Chilienne, <a href="#Page_261">261</a></li> + +<li>Flounder, fillet of, Circassienne, <a href="#Page_139">139</a></li> + +<li>Flounder, fillet of, Meissonier, <a href="#Page_7">7</a></li> + +<li>Flounder, fillet of, Norvégienne, <a href="#Page_300">300</a></li> + +<li>Flounder, fillet of, Piombino, <a href="#Page_166">166</a></li> + +<li>Flounder, fillet of, Pompadour, <a href="#Page_123">123</a></li> + +<li>Flounder, fillet of, St. Avertin, <a href="#Page_203">203</a></li> + +<li>Flounder, paupiette of, St. Avertin, <a href="#Page_203">203</a></li> + +<li>Flour, dumpling, <a href="#Page_336">336</a></li> + +<li>Foie gras, terrine de, à la gelée, <a href="#Page_359">359</a></li> + +<li>Foie gras, terrine de, en aspic, <a href="#Page_202">202</a>, <a href="#Page_216">216</a></li> + +<li>Fonds d'artichauts, Du Barry (cold), <a href="#Page_234">234</a></li> + +<li>Force and cream, <a href="#Page_324">324</a>, <a href="#Page_334">334</a></li> + +<li>Forcemeat, tongue and truffles, <a href="#Page_79">79</a></li> + +<li>Forestière sauce, <a href="#Page_349">349</a></li> + +<li>Four o'clock tea, bran bread, <a href="#Page_318">318</a></li> + +<li>Fowl, boiled, <a href="#Page_322">322</a>; +<ul class="none"> +<li>celery sauce, <a href="#Page_245">245</a></li></ul></li> + +<li>Frankfort pudding, <a href="#Page_112">112</a></li> + +<li>Frankfurter sausages, imported, <a href="#Page_243">243</a></li> + +<li>French bread, <a href="#Page_356">356</a></li> + +<li>French layer cake, <a href="#Page_59">59</a></li> + +<li>French pastry, <a href="#Page_44">44</a></li> + +<li>French salad dressing, <a href="#Page_320">320</a></li> + +<li>French sponge cake (Génoise lègere), <a href="#Page_291">291</a></li> + +<li>Fricadellen (balls of cooked meat), <a href="#Page_136">136</a></li> + +<li>Fried cream (pastry), <a href="#Page_71">71</a></li> + +<li>Fritters (canned corn), <a href="#Page_263">263</a></li> + +<li>Fritters, corn, <a href="#Page_375">375</a>; +<ul class="none"> +<li>Susan Jones, <a href="#Page_274">274</a></li></ul></li> + +<li>Fritters cream, <a href="#Page_159">159</a></li> + +<li>Fritters, surprise, <a href="#Page_212">212</a></li> + +<li>Frogs' legs, Dilloise, <a href="#Page_176">176</a></li> + +<li>Frogs' legs, fried, Espagnole, <a href="#Page_214">214</a></li> + +<li>Frogs' legs, Greenway, <a href="#Page_149">149</a>, <a href="#Page_267">267</a></li> + +<li>Frogs' legs, Jerusalem, <a href="#Page_51">51</a></li> + +<li>Frogs' legs, Marinière, <a href="#Page_23">23</a></li> + +<li>Frogs' legs, sauté à sec, <a href="#Page_323">323</a>, <a href="#Page_385">385</a></li> + +<li>Frosting or icing, <a href="#Page_352">352</a></li> + +<li>Frozen egg nog, <a href="#Page_110">110</a></li> + +<li>Frozen loganberry juice, <a href="#Page_317">317</a></li> + +<li>Fruit (see <a href="#FRUIT">Classified Index</a>)</li> + +<li>Fruit cake, <a href="#Page_336">336</a>; +<ul class="none"> +<li>white, <a href="#Page_57">57</a></li></ul></li> + +<li>Fruit, cooked (see <a href="#FRUIT_COOKED">Classified Index</a>)</li> + +<li>Fruit crust, <a href="#Page_215">215</a></li> + +<li>Fruits dried, stewed, <a href="#Page_253">253</a></li> + +<li>Fruits glacé, <a href="#Page_224">224</a></li> + +<li>Fruit jelly (wine), <a href="#Page_40">40</a></li> + +<li>Fruit salad, au kirsch, <a href="#Page_34">34</a>; +<ul class="none"> +<li>au marasquin, <a href="#Page_34">34</a> +<span class="pagenum"><a name="Page_420" id="Page_420">420</a></span></li></ul></li> + +<li>Fruit salad, Chantilly, <a href="#Page_34">34</a></li> + +<li>Fruit salad glacé, <a href="#Page_109">109</a></li> + +<li>Fruits, sliced, with whipped cream, <a href="#Page_156">156</a></li> +</ul> +<ul class="none"> +<li>Galantine of capon; of chicken; of squab, <a href="#Page_211">211</a></li> + +<li>Game (see <a href="#GAME">Classified Index</a>)</li> + +<li>Game, purée of, <a href="#Page_52">52</a>; +<ul class="none"> +<li>for garnishing, <a href="#Page_52">52</a></li></ul></li> + +<li>Garnitures for entrees, etc. (see <a href="#GARNITURES">Classified Index</a>)</li> + +<li>Gelée (meat jelly), <a href="#Page_359">359</a></li> + +<li>Gems, wheat bran, <a href="#Page_318">318</a></li> + +<li>Génoise lègere (pastry), <a href="#Page_291">291</a></li> + +<li>Génoise sauce, <a href="#Page_327">327</a></li> + +<li>German almond strips, <a href="#Page_180">180</a></li> + +<li>German apple cake, <a href="#Page_325">325</a></li> + +<li>German carrot soup, <a href="#Page_262">262</a></li> + +<li>German coffee cake, <a href="#Page_190">190</a></li> + +<li>German huckleberry cake, <a href="#Page_181">181</a></li> + +<li>German lentil soup, <a href="#Page_89">89</a></li> + +<li>German pancake, <a href="#Page_381">381</a></li> + +<li>Germea (cereal), <a href="#Page_350">350</a></li> + +<li>Giblet sauce, <a href="#Page_74">74</a></li> + +<li>Giblet soup à l'Anglaise, <a href="#Page_323">323</a></li> + +<li>Ginger bread, <a href="#Page_297">297</a></li> + +<li>Ginger snaps, <a href="#Page_137">137</a></li> + +<li>Glacé fruit, <a href="#Page_224">224</a></li> + +<li>Gnocchis à la Romaine, <a href="#Page_182">182</a>; +<ul class="none"> +<li>au gratin, <a href="#Page_182">182</a></li></ul></li> + +<li>Golden buck, <a href="#Page_63">63</a></li> + +<li>Golfin sauce, <a href="#Page_377">377</a></li> + +<li>Goosebreast, smoked (hors d'oeuvre), <a href="#Page_44">44</a></li> + +<li>Goose liver sauté, <a href="#Page_364">364</a>; +<ul class="none"> +<li>aux truffles, <a href="#Page_364">364</a></li></ul></li> + +<li>Goose, stuffed, with chestnuts, <a href="#Page_18">18</a></li> + +<li>Gooseberry compote, <a href="#Page_186">186</a></li> + +<li>Gooseberry jam, <a href="#Page_236">236</a></li> + +<li>Gooseberry pie, <a href="#Page_86">86</a></li> + +<li>Goulash, Hungarian (stew), <a href="#Page_321">321</a></li> + +<li>Graham bread, <a href="#Page_316">316</a></li> + +<li>Grape jelly, <a href="#Page_236">236</a></li> + +<li>Grape juice, sweet, <a href="#Page_289">289</a></li> + +<li>Grapefruit, à l'Anisette, <a href="#Page_99">99</a>; +<ul class="none"> +<li>à la Rose, <a href="#Page_116">116</a></li></ul></li> + +<li>Grapefruit, Cardinal, <a href="#Page_199">199</a></li> + +<li>Grapefruit with cherries, <a href="#Page_344">344</a></li> + +<li>Grapefruit with chestnut, <a href="#Page_30">30</a></li> + +<li>Grapefruit cocktail, <a href="#Page_109">109</a></li> + +<li>Grapefruit coupe, <a href="#Page_129">129</a></li> + +<li>Grapefruit en suprême, <a href="#Page_367">367</a>; +<ul class="none"> +<li>with kirsch, <a href="#Page_106">106</a></li></ul></li> + +<li>Grapefruit marmalade, <a href="#Page_101">101</a></li> + +<li>Grape-nuts (cereal), <a href="#Page_342">342</a></li> + +<li>Green coloring (vert d'epinards), <a href="#Page_44">44</a></li> + +<li>Green gage plums, preserved, <a href="#Page_173">173</a></li> + +<li>Green Hollandaise sauce, <a href="#Page_44">44</a></li> + +<li>Griddle cakes, war, <a href="#Page_313">313</a></li> + +<li>Gugelhoff, American (pastry), <a href="#Page_291">291</a></li> + +<li>Gumbo filé, Louisiana, <a href="#Page_372">372</a></li> + +<li>Gumbo strained, in cups (consommé), <a href="#Page_59">59</a></li> +</ul> +<ul class="none"> +<li>Halibut, Boitel, <a href="#Page_189">189</a></li> + +<li>Halibut, broiled, Alcide, <a href="#Page_144">144</a>; +<ul class="none"> +<li>maître d'hôtel, <a href="#Page_333">333</a></li></ul></li> + +<li>Halibut, fillet of, Bristol, <a href="#Page_125">125</a></li> + +<li>Halibut, fillet of, Cubaine, <a href="#Page_234">234</a></li> + +<li>Halibut, fillet of, Lilloise, <a href="#Page_152">152</a></li> + +<li>Halibut, fillet of, Mornay, <a href="#Page_373">373</a></li> + +<li>Halibut, fillet of, Pondicherry, <a href="#Page_295">295</a></li> + +<li>Halibut, fillet of, Venitienne, <a href="#Page_148">148</a></li> + +<li>Halibut, Metternich, <a href="#Page_301">301</a>; +<ul class="none"> +<li>Richmond, <a href="#Page_121">121</a></li></ul></li> + +<li>Halibut, scalloped, with cheese, <a href="#Page_106">106</a></li> + +<li>Ham, boiled, Leonard, <a href="#Page_79">79</a></li> + +<li>Ham croquettes, <a href="#Page_241">241</a></li> + +<li>Ham, deviled, <a href="#Page_269">269</a></li> + +<li>Ham and eggs, <a href="#Page_322">322</a></li> + +<li>Ham, fried, <a href="#Page_322">322</a></li> + +<li>Ham, pickled, <a href="#Page_376">376</a></li> + +<li>Ham and spinach, boiled, <a href="#Page_103">103</a></li> + +<li>Ham, sugar cured, glacé, <a href="#Page_247">247</a></li> + +<li>Ham, Virginia, broiled, <a href="#Page_134">134</a></li> + +<li>Ham, Virginia, croquettes, <a href="#Page_241">241</a></li> + +<li>Ham, Virginia, glacé, <a href="#Page_232">232</a></li> + +<li>Hamburg steak, <a href="#Page_335">335</a></li> + +<li>Hangtown fry, <a href="#Page_64">64</a></li> + +<li>Hard sauce, <a href="#Page_49">49</a></li> + +<li>Hare, saddle of, sour cream sauce, <a href="#Page_90">90</a></li> + +<li>Hare soup, Uncle Sam, <a href="#Page_294">294</a></li> + +<li>Hare stew (hasenpfeffer), <a href="#Page_12">12</a></li> + +<li>Haricot of mutton (stew), <a href="#Page_44">44</a></li> + +<li>Hasenpfeffer (hare stew), <a href="#Page_12">12</a></li> + +<li>Hash, corned beef, <a href="#Page_91">91</a></li> + +<li>Hash, chicken, à l'Italienne, <a href="#Page_298">298</a></li> + +<li>Hash, chicken, on toast, <a href="#Page_46">46</a></li> + +<li>Hash, chicken, Victor, <a href="#Page_361">361</a></li> + +<li>Hash, turkey, on toast, <a href="#Page_356">356</a></li> + +<li>Hazlenut ice cream, <a href="#Page_8">8</a></li> + +<li>Hazlenut macaroons, <a href="#Page_290">290</a></li> + +<li>Hearts of Palm, Victor, <a href="#Page_317">317</a></li> + +<li>Herring, fillet of, Mariné (hors d'oeuvre), <a href="#Page_53">53</a></li> + +<li>Herring, fresh, à l'Egyptienne, <a href="#Page_310">310</a></li> + +<li>Herring, kippered, broiled, <a href="#Page_81">81</a></li> + +<li>Herring, Livonienne (hors d'oeuvre), <a href="#Page_305">305</a></li> + +<li>Herring salad, <a href="#Page_221">221</a>; +<ul class="none"> +<li>Moscovite, <a href="#Page_262">262</a></li></ul></li> + +<li>Herring salad (hors d'oeuvre), <a href="#Page_221">221</a></li> + +<li>Hollandaise sauce, <a href="#Page_319">319</a></li> + +<li>Homemade apple pudding, <a href="#Page_80">80</a></li> + +<li>Homemade bread, <a href="#Page_356">356</a></li> + +<li>Homemade cookies, <a href="#Page_33">33</a></li> + +<li>Hominy (cereal), <a href="#Page_321">321</a></li> + +<li>Hominy, fried, <a href="#Page_323">323</a></li> + +<li>Honey cake, <a href="#Page_180">180</a></li> + +<li>Horose sauce, <a href="#Page_374">374</a></li> + +<li>Hors d'oeuvres (see <a href="#HORS_DOEUVRES">Classified Index</a>)</li> + +<li>Hors d'oeuvres variés, <a href="#Page_343">343</a></li> + +<li>Horseradish, en bouillon (sauce), <a href="#Page_329">329</a></li> + +<li>Horseradish, in cream (sauce), <a href="#Page_329">329</a></li> + +<li>Horseradish sauce, cold, English style, <a href="#Page_329">329</a></li> + +<li>Hubbard squash, baked, <a href="#Page_362">362</a></li> + +<li>Huckleberry roll, baked, <a href="#Page_170">170</a></li> + +<li>Hungarian goulash (stew), <a href="#Page_311">311</a>, <a href="#Page_321">321</a></li> + +<li>Hussarde sauce, <a href="#Page_171">171</a></li> + +<li>Hungarian soup, <a href="#Page_301">301</a></li> +</ul> +<ul class="none"> +<li>Ice cream, Alhambra, <a href="#Page_308">308</a></li> + +<li>Ice cream, banana, <a href="#Page_8">8</a></li> + +<li>Ice cream, caramel, <a href="#Page_145">145</a></li> + +<li>Ice cream, coffee, <a href="#Page_389">389</a></li> + +<li>Ice cream, chocolate, <a href="#Page_331">331</a></li> + +<li>Ice cream, fancy, <a href="#Page_332">332</a></li> + +<li>Ice cream, hazlenut, <a href="#Page_8">8</a></li> + +<li>Ice cream, loganberry, <a href="#Page_315">315</a></li> + +<li>Ice cream, Neapolitan, <a href="#Page_95">95</a></li> + +<li>Ice cream, peach, <a href="#Page_8">8</a></li> + +<li>Ice cream, Philadelphia, <a href="#Page_323">323</a></li> + +<li>Ice cream, pineapple, <a href="#Page_8">8</a></li> + +<li>Ice cream, pistache, <a href="#Page_377">377</a></li> + +<li>Ice cream, raspberry, <a href="#Page_8">8</a></li> + +<li>Ice cream, Romaine, <a href="#Page_309">309</a></li> + +<li>Ice cream, strawberry, <a href="#Page_340">340</a></li> + +<li>Ice cream, vanilla, <a href="#Page_320">320</a></li> + +<li>Ices (see <a href="#ICES">Classified Index</a>)</li> + +<li>Icing or frosting, <a href="#Page_352">352</a></li> + +<li>Icing, pistache, <a href="#Page_362">362</a></li> + +<li>Icing, royal, <a href="#Page_161">161</a>, <a href="#Page_293">293</a></li> + +<li>Imperial pancake, <a href="#Page_117">117</a></li> + +<li>Imperial salad, <a href="#Page_188">188</a></li> + +<li>Indian canapé (hors d'oeuvre), <a href="#Page_88">88</a></li> + +<li>Indian soy sauce, <a href="#Page_255">255</a></li> + +<li>International (garniture), <a href="#Page_389">389</a></li> + +<li>Irish lamb stew, <a href="#Page_328">328</a></li> + +<li>Irish stew, spring lamb with dumplings, <a href="#Page_283">283</a></li> + +<li>Italian meringue, <a href="#Page_177">177</a></li> + +<li>Italian salad, <a href="#Page_14">14</a></li> + +<li>Italian paste (consommé), <a href="#Page_248">248</a></li> + +<li>Italienne sauce, <a href="#Page_361">361</a></li> + +<li>Italian wine sauce (pastry), <a href="#Page_279">279</a></li> +</ul> +<ul class="none"> +<li>Jam, blackberry, <a href="#Page_133">133</a></li> + +<li>Jam, fig, <a href="#Page_205">205</a></li> + +<li>Jam, gooseberry, <a href="#Page_236">236</a></li> + +<li>Jam, loganberry, <a href="#Page_133">133</a>; +<ul class="none"> +<li>raspberry, <a href="#Page_133">133</a></li></ul></li> + +<li>Jellied cherries, <a href="#Page_205">205</a></li> + +<li>Jelly, anisette (wine), <a href="#Page_40">40</a></li> + +<li>Jelly, apple, <a href="#Page_133">133</a></li> + +<li>Jelly, Benedictine, <a href="#Page_40">40</a></li> + +<li>Jelly, blackberry, <a href="#Page_133">133</a></li> + +<li>Jelly, brandy, <a href="#Page_40">40</a></li> + +<li>Jelly, Burgundy (wine), <a href="#Page_40">40</a></li> + +<li>Jelly, champagne, <a href="#Page_40">40</a>; +<ul class="none"> +<li>fine champagne, <a href="#Page_40">40</a></li></ul></li> + +<li>Jelly, chartreuse, <a href="#Page_40">40</a></li> + +<li>Jelly, chicken, <a href="#Page_206">206</a></li> + +<li>Jelly, claret, <a href="#Page_40">40</a> +<span class="pagenum"><a name="Page_421" id="Page_421">421</a></span></li> + +<li>Jelly, cognac, <a href="#Page_40">40</a></li> + +<li>Jelly, cranberry, <a href="#Page_172">172</a></li> + +<li>Jelly, currant, <a href="#Page_167">167</a></li> + +<li>Jelly, fruit (wine), <a href="#Page_40">40</a></li> + +<li>Jelly, grape, <a href="#Page_236">236</a></li> + +<li>Jelly, kirsch, <a href="#Page_40">40</a></li> + +<li>Jelly, maraschino, <a href="#Page_40">40</a></li> + +<li>Jelly, meat, <a href="#Page_359">359</a></li> + +<li>Jelly, Moselle, <a href="#Page_40">40</a></li> + +<li>Jelly, port wine, <a href="#Page_40">40</a></li> + +<li>Jelly, quince, <a href="#Page_89">89</a></li> + +<li>Jellies recipes (suggestions), <a href="#Page_131">131</a></li> + +<li>Jelly, Rhine wine, <a href="#Page_40">40</a></li> + +<li>Jelly roll, <a href="#Page_151">151</a></li> + +<li>Jelly à la Russe (wine), <a href="#Page_40">40</a></li> + +<li>Jelly, sherry, <a href="#Page_40">40</a></li> + +<li>Jelly, wine with apricots, <a href="#Page_270">270</a></li> + +<li>Jelly, wine, <a href="#Page_40">40</a>; +<ul class="none"> +<li>with berries, <a href="#Page_270">270</a></li></ul></li> + +<li>Jelly, wine, with peaches, <a href="#Page_270">270</a></li> + +<li>Jelly, wine, with whipped cream, <a href="#Page_247">247</a></li> + +<li>Jerusalem artichokes in cream, <a href="#Page_249">249</a></li> + +<li>Jets de Houblons (vegetable), <a href="#Page_350">350</a></li> + +<li>Julienne, <a href="#Page_19">19</a></li> +</ul> +<ul class="none"> +<li>Kalte schale (beverage), <a href="#Page_273">273</a></li> + +<li>Kalter Aufschnitt, <a href="#Page_204">204</a></li> + +<li>Kentucky sauce, <a href="#Page_253">253</a></li> + +<li>Kid, Easter, roasted, <a href="#Page_56">56</a></li> + +<li>Kieler sprotten (hors d'oeuvre), <a href="#Page_101">101</a></li> + +<li>Kingfish, Argentine, <a href="#Page_221">221</a>; +<ul class="none"> +<li>Meunière, <a href="#Page_375">375</a>;</li> +<li>Ubsala, <a href="#Page_182">182</a></li></ul></li> + +<li>Kippered herring, broiled, <a href="#Page_81">81</a></li> + +<li>Kirsch jelly, <a href="#Page_40">40</a></li> + +<li>Kisses (pastry), <a href="#Page_161">161</a></li> + +<li>Knickerbocker salad, <a href="#Page_130">130</a></li> + +<li>Koenigsberger Klobs, <a href="#Page_137">137</a></li> + +<li>Kohl rabi baked, <a href="#Page_260">260</a></li> +</ul> +<ul class="none"> +<li>Lady cake, <a href="#Page_259">259</a></li> + +<li>Lady fingers, <a href="#Page_344">344</a></li> + +<li>Lallah Rookh (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_103">103</a></li> + +<li>Lamb (see <a href="#LAMB">Classified Index</a>)</li> + +<li>Lamb, baby, steak, horticulture, <a href="#Page_88">88</a></li> + +<li>Lamb broth à la Grecque, <a href="#Page_127">127</a></li> + +<li>Lamb broth à la Reine, <a href="#Page_226">226</a></li> + +<li>Lamb broth, Olympic Club, <a href="#Page_164">164</a></li> + +<li>Lamb chops with bacon, <a href="#Page_325">325</a></li> + +<li>Lamb chops, Beaugency, <a href="#Page_292">292</a></li> + +<li>Lamb chops, Beau-sejour, <a href="#Page_291">291</a></li> + +<li>Lamb chops, Bignon, <a href="#Page_297">297</a>; +<ul class="none"> +<li>Bradford, <a href="#Page_155">155</a></li></ul></li> + +<li>Lamb chops, breaded, <a href="#Page_349">349</a>; +<ul class="none"> +<li>Reformé, <a href="#Page_127">127</a></li></ul></li> + +<li>Lamb chops, Charcutière, <a href="#Page_67">67</a></li> + +<li>Lamb chops, English, tavern, <a href="#Page_58">58</a></li> + +<li>Lamb chops, English, XX Century Club, <a href="#Page_362">362</a></li> + +<li>Lamb chuck steak, English, maître d'hôtel, <a href="#Page_114">114</a></li> + +<li>Lamb chops, Maison d'Or, <a href="#Page_206">206</a></li> + +<li>Lamb chops, Maréchal, <a href="#Page_6">6</a>; +<ul class="none"> +<li>Robinson, <a href="#Page_192">192</a></li></ul></li> + +<li>Lamb chops, sauce Soubise, <a href="#Page_102">102</a></li> + +<li>Lamb chops, sauté aux cèpes, <a href="#Page_357">357</a></li> + +<li>Lamb chops, sauté aux fines herbes, <a href="#Page_262">262</a></li> + +<li>Lamb chops, Victor Hugo, <a href="#Page_62">62</a></li> + +<li>Lamb curried, with rice, <a href="#Page_15">15</a></li> + +<li>Lamb cutlets in papers, <a href="#Page_91">91</a></li> + +<li>Lamb hash, <a href="#Page_322">322</a>; +<ul class="none"> +<li>J. A. Britton, <a href="#Page_316">316</a></li></ul></li> + +<li>Lamb hash, with peppers, <a href="#Page_139">139</a></li> + +<li>Lamb hash, Sam Ward, <a href="#Page_260">260</a></li> + +<li>Lamb kidneys, en brochette, with bacon, <a href="#Page_231">231</a></li> + +<li>Lamb kidneys en Pilaff, <a href="#Page_312">312</a></li> + +<li>Lamb kidney stew, <a href="#Page_356">356</a></li> + +<li>Lamb, leg of, Boulangère, <a href="#Page_24">24</a></li> + +<li>Lamb loin chops, fried, <a href="#Page_284">284</a></li> + +<li>Lamb loin chops, Jardinière, <a href="#Page_131">131</a></li> + +<li>Lamb, leg of, Renaissance, <a href="#Page_141">141</a></li> + +<li>Lamb, navarin of, printanier (stew), <a href="#Page_353">353</a></li> + +<li>Lamb, noisettes, <a href="#Page_54">54</a>; +<ul class="none"> +<li>Ducale, <a href="#Page_265">265</a>;</li> +<li>Montpensier, <a href="#Page_197">197</a></li></ul></li> + +<li>Lamb, rack of, <a href="#Page_87">87</a>; +<ul class="none"> +<li>jardinière, <a href="#Page_87">87</a></li></ul></li> + +<li>Lamb, rack of, Montjo, <a href="#Page_130">130</a></li> + +<li>Lamb saddle, Carnot, <a href="#Page_136">136</a></li> + +<li>Lamb saddle, International, <a href="#Page_389">389</a></li> + +<li>Lamb saddle, jardinière, <a href="#Page_217">217</a></li> + +<li>Lamb saddle, Souvaroff, <a href="#Page_174">174</a></li> + +<li>Lamb, shoulder of, in baker's oven, <a href="#Page_146">146</a></li> + +<li>Lamb steak, <a href="#Page_38">38</a></li> + +<li>Lamb steak, Bercy, <a href="#Page_38">38</a></li> + +<li>Lamb stew, Irish, <a href="#Page_328">328</a></li> + +<li>Lamb tenderloin, Thomas, <a href="#Page_386">386</a></li> + +<li>Lamb trotters, Poulette, <a href="#Page_350">350</a></li> + +<li>Langues de chat (pastry), <a href="#Page_179">179</a></li> + +<li>Layer cake, <a href="#Page_59">59</a>, <a href="#Page_367">367</a></li> + +<li>Leberkloese (calf's liver dumplings), <a href="#Page_116">116</a></li> + +<li>Lemon butter filling, <a href="#Page_234">234</a></li> + +<li>Lemon cake, <a href="#Page_234">234</a></li> + +<li>Lemon custard pie, <a href="#Page_111">111</a></li> + +<li>Lemon Darioles (pastry), <a href="#Page_240">240</a></li> + +<li>Lemon meringue pie, <a href="#Page_111">111</a></li> + +<li>Lemon or orange brandy for flavoring, <a href="#Page_224">224</a></li> + +<li>Lemon or orange peel, candied, <a href="#Page_205">205</a></li> + +<li>Lemon pie, special, <a href="#Page_111">111</a>, <a href="#Page_312">312</a></li> + +<li>Lemon sauce (pastry), <a href="#Page_87">87</a></li> + +<li>Lemon water ice, <a href="#Page_1">1</a></li> + +<li>Lemonade, <a href="#Page_222">222</a></li> + +<li>Lentils, <a href="#Page_33">33</a></li> + +<li>Lentil salad, <a href="#Page_33">33</a></li> + +<li>Lettuce, boiled, <a href="#Page_35">35</a></li> + +<li>Lettuce braisé, <a href="#Page_385">385</a></li> + +<li>Lettuce salad, <a href="#Page_323">323</a></li> + +<li>Lettuce and tomato salad, <a href="#Page_83">83</a></li> + +<li>Lillian Russell (see <a href="#ICES">Ices, etc.</a>)</li> + +<li>Lima beans, <a href="#Page_16">16</a></li> + +<li>Lima beans au paprika, <a href="#Page_250">250</a></li> + +<li>Lima beans, curried, <a href="#Page_6">6</a></li> + +<li>Lima beans, purée of, <a href="#Page_39">39</a></li> + +<li>Lima beans with shallots, <a href="#Page_284">284</a></li> + +<li>Limes, to preserve, <a href="#Page_204">204</a></li> + +<li>Lobster with anchovies salad, <a href="#Page_2">2</a></li> + +<li>Lobster baked, Cardinal, <a href="#Page_284">284</a>; +<ul class="none"> +<li>Lincoln, <a href="#Page_185">185</a></li></ul></li> + +<li>Lobster, Becker, <a href="#Page_198">198</a></li> + +<li>Lobster broiled, <a href="#Page_382">382</a></li> + +<li>Lobster butter, <a href="#Page_383">383</a></li> + +<li>Lobster chowder, <a href="#Page_363">363</a></li> + +<li>Lobster corals, <a href="#Page_80">80</a></li> + +<li>Lobster en court bouillon, <a href="#Page_246">246</a></li> + +<li>Lobster croquettes, <a href="#Page_381">381</a></li> + +<li>Lobster Newburg, <a href="#Page_334">334</a></li> + +<li>Lobster salad, <a href="#Page_2">2</a></li> + +<li>Lobster sauce, <a href="#Page_274">274</a></li> + +<li>Lobster stuffed, <a href="#Page_5">5</a></li> + +<li>Lobster, Thermidor, <a href="#Page_22">22</a></li> + +<li>Loganberry jam, <a href="#Page_133">133</a></li> + +<li>Loganberry juice, frozen, <a href="#Page_317">317</a></li> + +<li>Loganberry ice cream, <a href="#Page_315">315</a></li> + +<li>Loganberry roll, baked, <a href="#Page_170">170</a></li> + +<li>Loin pork, baker's oven style, <a href="#Page_75">75</a></li> + +<li>Loin pork, roasted, <a href="#Page_319">319</a></li> + +<li>Lunch rolls, <a href="#Page_358">358</a></li> + +<li>Lyon sausage (hors d'oeuvre), <a href="#Page_330">330</a>, <a href="#Page_343">343</a></li> +</ul> +<ul class="none"> +<li>Macaronade Célestine (pastry), <a href="#Page_206">206</a></li> + +<li>Macaroni, Caruso, <a href="#Page_254">254</a></li> + +<li>Macaroni in cream, <a href="#Page_376">376</a></li> + +<li>Macaroni soup with leeks, <a href="#Page_261">261</a></li> + +<li>Macaroons, <a href="#Page_344">344</a></li> + +<li>Macaroons, chocolate, <a href="#Page_97">97</a>; +<ul class="none"> +<li>fancy, <a href="#Page_346">346</a>;</li> +<li>hazlenut, <a href="#Page_290">290</a></li></ul></li> + +<li>Macédoine (vegetable), <a href="#Page_77">77</a></li> + +<li>Macédoine water ice, <a href="#Page_6">6</a></li> + +<li>Mackerel, broiled, anchovy butter, <a href="#Page_239">239</a></li> + +<li>Mackerel, salted, boiled, <a href="#Page_328">328</a></li> + +<li>Madère, sauce, <a href="#Page_330">330</a></li> + +<li>Maître d'hôtel sauce, <a href="#Page_324">324</a></li> + +<li>Mallard duck, roasted, <a href="#Page_327">327</a></li> + +<li>Malta vita (cereal), <a href="#Page_343">343</a></li> + +<li>Malvina (garniture), <a href="#Page_38">38</a></li> + +<li>Maraschino jelly, <a href="#Page_40">40</a></li> + +<li>Maraschino sauce for iced pudding, <a href="#Page_80">80</a></li> + +<li>Marinière sauce, <a href="#Page_64">64</a></li> + +<li>Mariniert herring (hors d'oeuvre), <a href="#Page_345">345</a></li> + +<li>Marmalade, apricot, <a href="#Page_172">172</a>; +<ul class="none"> +<li>peach, <a href="#Page_172">172</a></li></ul></li> + +<li>Marmalade, California, <a href="#Page_140">140</a></li> + +<li>Marmalade and jelly, crabapple, <a href="#Page_172">172</a></li> + +<li>Maryland beaten biscuits, <a href="#Page_344">344</a></li> + +<li>Maryland corn bread, <a href="#Page_339">339</a></li> + +<li>Matjes herring Krasnapolsky (hors d'oeuvre), <a href="#Page_217">217</a></li> + +<li>Matelote of fish, <a href="#Page_69">69</a>; +<ul class="none"> +<li>sauce for, <a href="#Page_69">69</a></li></ul></li> + +<li>Maximilienne sauce, <a href="#Page_267">267</a></li> + +<li>Mayonnaise sauce, <a href="#Page_325">325</a></li> + +<li>Meat croquettes, <a href="#Page_301">301</a></li> + +<li>Meringue (for baked Alaska), <a href="#Page_84">84</a> +<span class="pagenum"><a name="Page_422" id="Page_422">422</a></span></li> + +<li>Meringue à la crème chantilly, <a href="#Page_359">359</a></li> + +<li>Meringue glacée à la chantilly, <a href="#Page_348">348</a></li> + +<li>Meringue glacée au chocolate, <a href="#Page_18">18</a></li> + +<li>Meringue, Italian, <a href="#Page_177">177</a></li> + +<li>Meringue paste for pie, <a href="#Page_111">111</a></li> + +<li>Meringue, peach, <a href="#Page_210">210</a>; +<ul class="none"> +<li>raspberry, <a href="#Page_210">210</a>;</li> +<li>strawberry, <a href="#Page_210">210</a></li></ul></li> + +<li>Meringued peaches, <a href="#Page_70">70</a></li> + +<li>Meringue shells, <a href="#Page_320">320</a></li> + +<li>Merry widow cocktail (hors d'oeuvre), <a href="#Page_299">299</a></li> + +<li>Meunière, sauce, <a href="#Page_375">375</a></li> + +<li>Mignonnette sauce, <a href="#Page_355">355</a></li> + +<li>Milk toast, <a href="#Page_327">327</a></li> + +<li>Millionaire punch, <a href="#Page_141">141</a></li> + +<li>Mince meat, <a href="#Page_350">350</a>; +<ul class="none"> +<li>canned, <a href="#Page_290">290</a></li></ul></li> + +<li>Mince pie, <a href="#Page_350">350</a></li> + +<li>Mint sauce, <a href="#Page_373">373</a></li> + +<li>Mint wafers, <a href="#Page_307">307</a></li> + +<li>Mirlitons (pastry), <a href="#Page_250">250</a>; +<ul class="none"> +<li>au rhum, <a href="#Page_259">259</a></li></ul></li> + +<li>Mixed grill, <a href="#Page_26">26</a></li> + +<li>Mocha (see <a href="#Moka">Moka</a>), <a href="#Page_50">50</a></li> + +<li>Mock turtle soup, <a href="#Page_46">46</a></li> + +<li>Moka cake, <a href="#Page_50">50</a></li> + +<li><a name="Moka" id="Moka"></a>Moka (Mocha) filling, <a href="#Page_50">50</a></li> + +<li>Mollet (see <a href="#EGGS">Eggs</a>)</li> + +<li>Montebello (see <a href="#FISH">Fish</a>), <a href="#Page_17">17</a></li> + +<li>Montebello sauce, <a href="#Page_230">230</a></li> + +<li>Montmorency pudding, <a href="#Page_300">300</a></li> + +<li>Mornay sauce, <a href="#Page_373">373</a></li> + +<li>Mortadella (hors d'oeuvre), <a href="#Page_249">249</a>, <a href="#Page_307">307</a></li> + +<li>Moscovite dressing (fish), <a href="#Page_262">262</a></li> + +<li>Moselle jelly, <a href="#Page_40">40</a></li> + +<li>Mousse au café (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_152">152</a></li> + +<li>Mousse au chocolate (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_152">152</a></li> + +<li>Mousseline sauce, <a href="#Page_331">331</a></li> + +<li>Muffins, corn, <a href="#Page_361">361</a></li> + +<li>Muffins, popover, <a href="#Page_212">212</a></li> + +<li>Mushrooms, fresh, broiled, <a href="#Page_330">330</a></li> + +<li>Mushrooms, fresh, purée of, <a href="#Page_293">293</a></li> + +<li>Mushrooms, fresh, sauté in butter, <a href="#Page_52">52</a></li> + +<li>Mushrooms, fresh, stuffed, <a href="#Page_10">10</a></li> + +<li>Mussels, Marinière, <a href="#Page_64">64</a></li> + +<li>Mustard sauce, <a href="#Page_211">211</a>, <a href="#Page_358">358</a></li> + +<li>Mutton (see <a href="#MUTTON">Classified Index</a>)</li> + +<li>Mutton chops, Argenteuil, <a href="#Page_233">233</a></li> + +<li>Mutton chops, Bignon, <a href="#Page_297">297</a></li> + +<li>Mutton chops, braised, <a href="#Page_128">128</a></li> + +<li>Mutton chops, Daumont, <a href="#Page_55">55</a></li> + +<li>Mutton chops, English, Kentucky sauce, <a href="#Page_253">253</a></li> + +<li>Mutton chops, English, Tavern, <a href="#Page_58">58</a></li> + +<li>Mutton chops, English, XX Century Club, <a href="#Page_146">146</a></li> + +<li>Mutton chops, grilled, <a href="#Page_354">354</a></li> + +<li>Mutton chops, Maison d'Or, <a href="#Page_207">207</a></li> + +<li>Mutton chops, Robinson, <a href="#Page_48">48</a>; +<ul class="none"> +<li>Signora, <a href="#Page_70">70</a></li></ul></li> + +<li>Mutton, haricot of (stew), <a href="#Page_44">44</a></li> + +<li>Mutton, leg, boiled, caper sauce, <a href="#Page_369">369</a></li> + +<li>Mutton, leg, Bretonne, <a href="#Page_69">69</a></li> + +<li>Mutton, leg of, à la Busse, <a href="#Page_52">52</a></li> + +<li>Mutton, leg, Choiseul, <a href="#Page_118">118</a>; +<ul class="none"> +<li>Clamart, <a href="#Page_83">83</a></li></ul></li> + +<li>Mutton, leg, Mexicaine, <a href="#Page_241">241</a></li> + +<li>Mutton, leg, Réforme, <a href="#Page_60">60</a></li> + +<li>Mutton, leg, roasted, <a href="#Page_26">26</a></li> + +<li>Mutton, loin, Charcutière, <a href="#Page_375">375</a></li> + +<li>Mutton rack, roasted, <a href="#Page_105">105</a></li> + +<li>Mutton saddle, roasted, <a href="#Page_94">94</a></li> + +<li>Mutton shoulder, Budapest, <a href="#Page_304">304</a></li> + +<li>Mutton soup, Kitchener, <a href="#Page_263">263</a></li> +</ul> +<ul class="none"> +<li>Napoleon cake, <a href="#Page_48">48</a></li> + +<li>Nasturtion seeds, pickled, <a href="#Page_287">287</a></li> + +<li>Navarin of lamb, printanier (stew), <a href="#Page_353">353</a></li> + +<li>Neapolitan ice cream, <a href="#Page_95">95</a></li> + +<li>Neapolitan sandwich (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_139">139</a></li> + +<li>Nectarine compote, <a href="#Page_179">179</a></li> + +<li>Nesselrode pudding, <a href="#Page_65">65</a></li> + +<li>Newburg sauce, <a href="#Page_36">36</a></li> + +<li>New England boiled dinner, <a href="#Page_12">12</a></li> + +<li>Noodles, <a href="#Page_20">20</a>; +<ul class="none"> +<li>Polonaise, <a href="#Page_57">57</a></li></ul></li> + +<li>Noisettes of lamb, <a href="#Page_54">54</a></li> + +<li>Nonpareil sauce, <a href="#Page_240">240</a></li> + +<li>Normandie water ice, <a href="#Page_6">6</a></li> +</ul> +<ul class="none"> +<li>Oatmeal, <a href="#Page_319">319</a></li> + +<li>Okra and tomatoes, sauté, <a href="#Page_162">162</a></li> + +<li>Olive and anchovy salad (hors d'oeuvre), <a href="#Page_252">252</a></li> + +<li>Olives, ripe, with garlic and oil (hors d'oeuvre), <a href="#Page_113">113</a></li> + +<li>Olives, ripe (hors d'oeuvre), <a href="#Page_320">320</a></li> + +<li>Olive sandwich, <a href="#Page_100">100</a></li> + +<li>Olive sauce, <a href="#Page_121">121</a></li> + +<li>Olives, stuffed, <a href="#Page_139">139</a></li> + +<li>Ombrelle d'Ostende, <a href="#Page_168">168</a></li> + +<li>Omelets (see <a href="#OMELETS">Classified Index</a>)</li> + +<li>Omelet Argentine, <a href="#Page_185">185</a></li> + +<li>Omelet, Bayonnaise, <a href="#Page_271">271</a></li> + +<li>Omelet, Célestine, <a href="#Page_263">263</a></li> + +<li>Omelet with cèpes, <a href="#Page_130">130</a></li> + +<li>Omelet, Cherbourg, <a href="#Page_308">308</a></li> + +<li>Omelet with chives, <a href="#Page_243">243</a></li> + +<li>Omelet au cognac, <a href="#Page_120">120</a></li> + +<li>Omelet au confiture, <a href="#Page_370">370</a></li> + +<li>Omelet du Czar, <a href="#Page_328">328</a>, <a href="#Page_376">376</a></li> + +<li>Omelet with egg plant, <a href="#Page_164">164</a></li> + +<li>Omelet fines herbes, <a href="#Page_102">102</a></li> + +<li>Omelet with ham, <a href="#Page_369">369</a></li> + +<li>Omelet Impératrice, <a href="#Page_247">247</a></li> + +<li>Omelet with jelly, <a href="#Page_333">333</a></li> + +<li>Omelet with kidneys, <a href="#Page_87">87</a></li> + +<li>Omelet, Levy, <a href="#Page_231">231</a></li> + +<li>Omelet, Lorraine, <a href="#Page_374">374</a></li> + +<li>Omelet, Louis XIV, <a href="#Page_39">39</a></li> + +<li>Omelet, Meissonier, <a href="#Page_215">215</a></li> + +<li>Omelet with onions, <a href="#Page_139">139</a></li> + +<li>Omelet with oysters, <a href="#Page_2">2</a></li> + +<li>Omelet with parsley, <a href="#Page_156">156</a></li> + +<li>Omelet with peas, <a href="#Page_287">287</a></li> + +<li>Omelet, plain and for sweet dessert, <a href="#Page_320">320</a></li> + +<li>Omelet, potato, <a href="#Page_71">71</a></li> + +<li>Omelet with potatoes, <a href="#Page_179">179</a></li> + +<li>Omelet, Robespierre, <a href="#Page_93">93</a></li> + +<li>Omelet, Schofield, <a href="#Page_101">101</a></li> + +<li>Omelet with soft clams, <a href="#Page_9">9</a>, <a href="#Page_36">36</a></li> + +<li>Omelet with soft clams, Newberg, <a href="#Page_36">36</a></li> + +<li>Omelette soufflée, <a href="#Page_37">37</a>, <a href="#Page_68">68</a></li> + +<li>Omelet, Spanish, <a href="#Page_66">66</a></li> + +<li>Omelet with strawberries, <a href="#Page_320">320</a></li> + +<li>Omelet en surprise, <a href="#Page_68">68</a></li> + +<li>Omelette Suzanne, <a href="#Page_61">61</a></li> + +<li>Omelet, sweet, plain, <a href="#Page_320">320</a></li> + +<li>Omelet with Virginia ham and peppers, <a href="#Page_59">59</a></li> + +<li>Omelet, Vogeleier, <a href="#Page_16">16</a></li> + +<li>Onion au gratin soup, <a href="#Page_61">61</a>, <a href="#Page_342">342</a></li> + +<li>Onions, fried, <a href="#Page_371">371</a></li> + +<li>Onions, glacées, <a href="#Page_52">52</a></li> + +<li>Onions, Hongroise, <a href="#Page_85">85</a></li> + +<li>Onions, purée of, Soubise, <a href="#Page_91">91</a></li> + +<li>Onions, stewed, <a href="#Page_269">269</a></li> + +<li>Onions, stuffed, with cabbage, <a href="#Page_3">3</a></li> + +<li>Onion and tomato soup, <a href="#Page_296">296</a></li> + +<li>Onions, pickled, <a href="#Page_288">288</a></li> + +<li>Orange baskets (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_213">213</a></li> + +<li>Orange butter filling, <a href="#Page_234">234</a></li> + +<li>Orange cake, <a href="#Page_234">234</a></li> + +<li>Orange compote, <a href="#Page_192">192</a></li> + +<li>Orange coupe (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_129">129</a></li> + +<li>Orange custard pie, <a href="#Page_111">111</a></li> + +<li>Orange Darioles, <a href="#Page_240">240</a></li> + +<li>Orange and grapefruit, St. Francis, <a href="#Page_313">313</a></li> + +<li>Orange juice, <a href="#Page_335">335</a></li> + +<li>Orange or lemon brandy for flavoring, <a href="#Page_224">224</a></li> + +<li>Orange or lemon peel, candied, <a href="#Page_205">205</a></li> + +<li>Orange meringue pie, <a href="#Page_111">111</a></li> + +<li>Orange sauce, <a href="#Page_87">87</a></li> + +<li>Oranges, sliced, <a href="#Page_324">324</a></li> + +<li>Orange soufflé, St. Francis, <a href="#Page_58">58</a></li> + +<li>Orange soufflé glacé, St. Francis, <a href="#Page_275">275</a></li> + +<li>Orange en suprême, <a href="#Page_78">78</a>; +<ul class="none"> +<li>au curaçao, <a href="#Page_126">126</a></li></ul></li> + +<li>Orange water ice, <a href="#Page_1">1</a></li> + +<li>Orangeade, <a href="#Page_222">222</a></li> + +<li>Oysters (see <a href="#OYSTERS">Classified Index</a>)</li> + +<li>Oysters à l'Ancienne, <a href="#Page_50">50</a></li> + +<li>Oysters, baked, au Gruyère, <a href="#Page_259">259</a></li> + +<li>Oysters, Bellevue, <a href="#Page_315">315</a></li> + +<li>Oysters en brochette, <a href="#Page_286">286</a>; +<ul class="none"> +<li>à la Diable, <a href="#Page_286">286</a></li></ul></li> + +<li>Oysters, broiled, with bacon, <a href="#Page_272">272</a></li> + +<li>Oyster broth (consommé), <a href="#Page_99">99</a></li> + +<li>Oyster cocktail, <a href="#Page_23">23</a></li> + +<li>Oyster crab patties, <a href="#Page_272">272</a> +<span class="pagenum"><a name="Page_423" id="Page_423">423</a></span></li> + +<li>Oyster or crab poulette, <a href="#Page_82">82</a></li> + +<li>Oysters, curried, <a href="#Page_99">99</a></li> + +<li>Oysters on half shell, <a href="#Page_320">320</a>, <a href="#Page_330">330</a></li> + +<li>Oysters à la Hyde, <a href="#Page_370">370</a></li> + +<li>Oysters, Kirkpatrick, <a href="#Page_31">31</a></li> + +<li>Oysters, Louis, <a href="#Page_283">283</a></li> + +<li>Oysters mariné (hors d'oeuvre), <a href="#Page_114">114</a></li> + +<li>Oysters, mignonette, <a href="#Page_108">108</a></li> + +<li>Oysters, Mornay, <a href="#Page_269">269</a></li> + +<li>Oysters, Newburg, <a href="#Page_263">263</a></li> + +<li>Oysters, Pickled, cold, <a href="#Page_339">339</a></li> + +<li>Oysters à la Poulette, <a href="#Page_82">82</a>, <a href="#Page_364">364</a></li> + +<li>Oyster sauce, <a href="#Page_16">16</a></li> + +<li>Oyster soup, family style, <a href="#Page_338">338</a></li> + +<li>Oysters stewed, <a href="#Page_13">13</a></li> + +<li>Oysters, Sûpreme, St. Francis, <a href="#Page_124">124</a></li> + +<li>Oysters Victor, <a href="#Page_70">70</a></li> + +<li>Oysters, Victor Hugo, <a href="#Page_281">281</a></li> + +<li>Oysters, Yaquino, <a href="#Page_10">10</a></li> + +<li>Oxtail, braisé, <a href="#Page_125">125</a></li> + +<li>Oxtail soup, English style, <a href="#Page_32">32</a></li> +</ul> +<ul class="none"> +<li>Pain mane (hors d'oeuvre), <a href="#Page_17">17</a></li> + +<li>Palm, hearts of, Victor, <a href="#Page_317">317</a></li> + +<li>Pancakes, <a href="#Page_374">374</a></li> + +<li>Pancakes, French and English, <a href="#Page_374">374</a></li> + +<li>Pancake, Imperial, <a href="#Page_117">117</a></li> + +<li>Pancakes, Lieb, <a href="#Page_374">374</a></li> + +<li>Pancake, German, <a href="#Page_381">381</a></li> + +<li>Pancake Molosol (hors d'oeuvre), <a href="#Page_11">11</a></li> + +<li>Pancakes with rapsberry syrup, <a href="#Page_267">267</a></li> + +<li>Pannade soup, <a href="#Page_63">63</a></li> + +<li>Papillote, <a href="#Page_40">40</a>; +<ul class="none"> +<li>Club style (for fish), <a href="#Page_40">40</a></li></ul></li> + +<li>Paprika sauce, <a href="#Page_354">354</a></li> + +<li>Paprika schnitzel (veal), <a href="#Page_65">65</a></li> + +<li>Paprika veal (stew), <a href="#Page_212">212</a></li> + +<li>Parfaits (several), <a href="#Page_386">386</a></li> + +<li>Parsnips, boiled, <a href="#Page_112">112</a></li> + +<li>Parsnips in cream, <a href="#Page_112">112</a></li> + +<li>Parsley fried, <a href="#Page_332">332</a></li> + +<li>Partridge, roasted, <a href="#Page_46">46</a></li> + +<li>Pastry (see <a href="#PASTRY">Classified Index</a>)</li> + +<li>Pastry cream, <a href="#Page_352">352</a></li> + +<li>Pâte dough, <a href="#Page_199">199</a></li> + +<li>Pâté de foie gras, <a href="#Page_343">343</a></li> + +<li>Patience cake, <a href="#Page_210">210</a></li> + +<li>Patties, Bagration (fish), <a href="#Page_378">378</a></li> + +<li>Patties, oyster crab, <a href="#Page_272">272</a></li> + +<li>Patties, shrimp, <a href="#Page_235">235</a></li> + +<li>Peas and carrots in cream, <a href="#Page_333">333</a></li> + +<li>Peas au cerfeuil, <a href="#Page_63">63</a></li> + +<li>Peas in cream, <a href="#Page_16">16</a></li> + +<li>Peas, farmer style, <a href="#Page_75">75</a></li> + +<li>Peas à la Française, <a href="#Page_177">177</a></li> + +<li>Peas, new, plain, <a href="#Page_327">327</a></li> + +<li>Peas and shallots in cream, <a href="#Page_262">262</a></li> + +<li>Pea soup, with vermicelli, <a href="#Page_238">238</a></li> + +<li>Peaches, baked, <a href="#Page_178">178</a></li> + +<li>Peaches, Bourdaloue, <a href="#Page_135">135</a></li> + +<li>Peaches brandied, <a href="#Page_173">173</a></li> + +<li>Peaches with brandy sauce, <a href="#Page_141">141</a></li> + +<li>Peaches, canned, <a href="#Page_194">194</a></li> + +<li>Peach cobbler, <a href="#Page_208">208</a></li> + +<li>Peach compote, <a href="#Page_179">179</a></li> + +<li>Peach ice cream, <a href="#Page_8">8</a></li> + +<li>Peach marmalade, <a href="#Page_172">172</a></li> + +<li>Peaches, meringued, <a href="#Page_70">70</a></li> + +<li>Peach meringue, <a href="#Page_210">210</a></li> + +<li>Peach Melba (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_85">85</a></li> + +<li>Peach Mona Lisa (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_48">48</a></li> + +<li>Peach Norelli, <a href="#Page_118">118</a></li> + +<li>Peach pie, <a href="#Page_86">86</a></li> + +<li>Peaches, sliced, with whipped cream, <a href="#Page_156">156</a></li> + +<li>Peaches, sweet pickled, <a href="#Page_288">288</a></li> + +<li>Peach whipped cream, <a href="#Page_290">290</a></li> + +<li>Pears, baked, <a href="#Page_178">178</a>; +<ul class="none"> +<li>baked, for canning, <a href="#Page_225">225</a></li></ul></li> + +<li>Pears Bourdaloue, <a href="#Page_119">119</a></li> + +<li>Pear cobbler, <a href="#Page_208">208</a></li> + +<li>Pears, mayonnaise, <a href="#Page_309">309</a></li> + +<li>Pears, peaches or plums, canned, <a href="#Page_194">194</a></li> + +<li>Pear pie, <a href="#Page_86">86</a></li> + +<li>Pears, Piedmont, <a href="#Page_292">292</a></li> + +<li>Pears, preserved, <a href="#Page_89">89</a></li> + +<li>Pear salad, mayonnaise, <a href="#Page_309">309</a></li> + +<li>Pears, stewed with claret, <a href="#Page_276">276</a></li> + +<li>Pears in syrup, <a href="#Page_92">92</a></li> + +<li>Pearl grits (cereal), <a href="#Page_65">65</a>; +<ul class="none"> +<li>with cream, <a href="#Page_337">337</a></li></ul></li> + +<li>Pecans, salted (hors d'oeuvre), <a href="#Page_386">386</a></li> + +<li>Pepper pot, Philadelphia, <a href="#Page_336">336</a></li> + +<li>Pepper sauce, <a href="#Page_151">151</a></li> + +<li>Peppers, stuffed, green, <a href="#Page_229">229</a></li> + +<li>Perch au Bleu, <a href="#Page_178">178</a></li> + +<li>Perch, fillet of, St. Charles, <a href="#Page_146">146</a></li> + +<li>Perch, Meunière, <a href="#Page_2">2</a></li> + +<li>Périgord, sauce, <a href="#Page_67">67</a>, <a href="#Page_364">364</a></li> + +<li>Périgordine, sauce, <a href="#Page_351">351</a></li> + +<li>Périguèux sauce, <a href="#Page_67">67</a></li> + +<li>Petaluma cream cheese, <a href="#Page_275">275</a></li> + +<li>Petite marmite (soup), <a href="#Page_382">382</a></li> + +<li>Pettijohns (cereal), <a href="#Page_322">322</a></li> + +<li>Pheasant pie, cold, <a href="#Page_199">199</a></li> + +<li>Pheasant, roasted, <a href="#Page_9">9</a></li> + +<li>Philadelphia ice cream, <a href="#Page_323">323</a></li> + +<li>Philadelphia pepper pot, <a href="#Page_336">336</a></li> + +<li>Pickles, <a href="#Page_131">131</a>, <a href="#Page_288">288</a></li> + +<li>Pickles (see <a href="#PRESERVES">Classified Index</a>)</li> + +<li>Pickled beets salad, <a href="#Page_326">326</a></li> + +<li>Pickles, cucumber, sweet, ripe, <a href="#Page_288">288</a></li> + +<li>Pickled nasturtion seeds, <a href="#Page_287">287</a></li> + +<li>Pickled onions, <a href="#Page_288">288</a></li> + +<li>Pickled oysters (hors d'oeuvre), <a href="#Page_339">339</a></li> + +<li>Pickled peaches, sweet, <a href="#Page_288">288</a></li> + +<li>Pickles recipes (suggestions), <a href="#Page_131">131</a></li> + +<li>Pickles, spiced vinegar for, <a href="#Page_236">236</a></li> + +<li>Pickled tomatoes, green, <a href="#Page_287">287</a></li> + +<li>Pickelsteiner, stew, <a href="#Page_135">135</a></li> + +<li>Pie (see <a href="#PIE">Classified Index</a>)</li> + +<li>Pie, apple, <a href="#Page_366">366</a></li> + +<li>Pie, apricot, <a href="#Page_86">86</a></li> + +<li>Pie, banana, <a href="#Page_292">292</a>; +<ul class="none"> +<li>banana cream, <a href="#Page_145">145</a></li></ul></li> + +<li>Pie, blackberry, <a href="#Page_86">86</a></li> + +<li>Pie, cherry, <a href="#Page_86">86</a></li> + +<li>Pie, chocolate cream, <a href="#Page_276">276</a></li> + +<li>Pie, cocoanut custard, <a href="#Page_111">111</a></li> + +<li>Pie, cocoanut meringue, <a href="#Page_111">111</a></li> + +<li>Pie, currant, <a href="#Page_86">86</a>; +<ul class="none"> +<li>English currant, <a href="#Page_86">86</a></li></ul></li> + +<li>Pie, English grape, <a href="#Page_86">86</a></li> + +<li>Pie, English huckleberry, <a href="#Page_86">86</a></li> + +<li>Pie, English rhubarb, <a href="#Page_86">86</a></li> + +<li>Pie, gooseberry, <a href="#Page_86">86</a>; +<ul class="none"> +<li>English gooseberry, <a href="#Page_86">86</a></li></ul></li> + +<li>Pie, lemon custard, <a href="#Page_111">111</a></li> + +<li>Pie, lemon meringue, <a href="#Page_111">111</a></li> + +<li>Pie, lemon special, <a href="#Page_111">111</a>, <a href="#Page_310">310</a></li> + +<li>Pie, meringue paste for, <a href="#Page_111">111</a></li> + +<li>Pie, mince, <a href="#Page_350">350</a></li> + +<li>Pie, orange custard, <a href="#Page_111">111</a>; +<ul class="none"> +<li>orange meringue, <a href="#Page_111">111</a></li></ul></li> + +<li>Pie paste, <a href="#Page_366">366</a></li> + +<li>Pie, peach, <a href="#Page_86">86</a></li> + +<li>Pie, pear, <a href="#Page_86">86</a></li> + +<li>Pie, pheasant, cold, <a href="#Page_199">199</a></li> + +<li>Pie, pineapple, <a href="#Page_86">86</a></li> + +<li>Pie, pumpkin, <a href="#Page_226">226</a>; +<ul class="none"> +<li>pumpkin, pulp, <a href="#Page_226">226</a></li></ul></li> + +<li>Pie, raspberry, <a href="#Page_86">86</a>; +<ul class="none"> +<li>raspberry cream, <a href="#Page_145">145</a></li></ul></li> + +<li>Pie, strawberry, <a href="#Page_86">86</a>; +<ul class="none"> +<li>strawberry cream, <a href="#Page_145">145</a></li></ul></li> + +<li>Pie, vanilla custard, <a href="#Page_111">111</a>, <a href="#Page_328">328</a></li> + +<li>Pie, vanilla meringue, <a href="#Page_111">111</a></li> + +<li>Pig's feet, boiled, <a href="#Page_352">352</a></li> + +<li>Pig's feet, broiled, chili sauce, <a href="#Page_38">38</a></li> + +<li>Pig's feet, broiled, special, <a href="#Page_352">352</a></li> + +<li>Pig's feet, St. Menehould, <a href="#Page_189">189</a></li> + +<li>Pig's knuckles and sauerkraut, <a href="#Page_272">272</a></li> + +<li>Pilaff à la Turc (stew), <a href="#Page_8">8</a></li> + +<li>Pimentos à l'huile (hors d'oeuvre), <a href="#Page_24">24</a></li> + +<li>Pimentos, stuffed, Créole, <a href="#Page_241">241</a></li> + +<li>Pimentos Suédoise (hors d'oeuvre), <a href="#Page_284">284</a></li> + +<li>Pimentos vinaigrette (hors d'oeuvre), <a href="#Page_227">227</a></li> + +<li>Pim olas (hors d'oeuvre), <a href="#Page_160">160</a></li> + +<li>Pineapple, compote of, <a href="#Page_168">168</a></li> + +<li>Pineapple Créole, <a href="#Page_105">105</a></li> + +<li>Pineapple crust (pastry), <a href="#Page_215">215</a></li> + +<li>Pineapple ice cream, <a href="#Page_8">8</a></li> + +<li>Pineapple pie, <a href="#Page_86">86</a></li> + +<li>Pineapple preserves, <a href="#Page_89">89</a></li> + +<li>Pink mayonnaise sauce, <a href="#Page_14">14</a></li> + +<li>Pink pudding, Victor, <a href="#Page_318">318</a></li> + +<li>Piquante sauce, <a href="#Page_345">345</a> +<span class="pagenum"><a name="Page_424" id="Page_424">424</a></span></li> + +<li>Pistache éclairs, <a href="#Page_362">362</a></li> + +<li>Pistache ice cream, <a href="#Page_377">377</a></li> + +<li>Pistache icing, <a href="#Page_362">362</a></li> + +<li>Planked black bass, <a href="#Page_258">258</a></li> + +<li>Planked steaks, <a href="#Page_22">22</a>, <a href="#Page_209">209</a></li> + +<li>Planked shad and roe, <a href="#Page_94">94</a></li> + +<li>Planked smelts, en bordure, <a href="#Page_347">347</a></li> + +<li>Planked striped bass, <a href="#Page_355">355</a></li> + +<li>Plombière aux fruits, <a href="#Page_165">165</a></li> + +<li>Plombière aux marrons (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_165">165</a></li> + +<li>Plombière à la vanilla (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_165">165</a></li> + +<li>Plums, canned, <a href="#Page_194">194</a></li> + +<li>Plum compote, <a href="#Page_179">179</a></li> + +<li>Plum pudding, <a href="#Page_49">49</a></li> + +<li>Poivrade sauce, <a href="#Page_60">60</a></li> + +<li>Pommes d'Arbre 1915 (apple), <a href="#Page_88">88</a></li> + +<li>Pompano, Bâtelière, <a href="#Page_175">175</a></li> + +<li>Pompano, broiled, Havanaise, <a href="#Page_83">83</a></li> + +<li>Pompano, Café Anglaise, <a href="#Page_78">78</a></li> + +<li>Pompano, fillet of, en papillote, <a href="#Page_39">39</a></li> + +<li>Pompano, fillet of, Pocharde, <a href="#Page_305">305</a></li> + +<li>Pompano, meunière, <a href="#Page_330">330</a></li> + +<li>Pompano, sauté, D'Orsay, <a href="#Page_304">304</a></li> + +<li>Pompano, Vatel, <a href="#Page_168">168</a></li> + +<li>Popover muffins, <a href="#Page_212">212</a></li> + +<li>Pork (see <a href="#PORK">Classified Index</a>)</li> + +<li>Pork Chop, Badoise, <a href="#Page_215">215</a></li> + +<li>Pork loin, baker's oven style, <a href="#Page_75">75</a></li> + +<li>Pork loin, roasted, <a href="#Page_319">319</a></li> + +<li>Pork, roast leg of, <a href="#Page_21">21</a></li> + +<li>Porte Maillot (garniture), <a href="#Page_385">385</a></li> + +<li>Port wine jelly, <a href="#Page_40">40</a></li> + +<li>Port wine sauce, <a href="#Page_64">64</a>, <a href="#Page_235">235</a></li> + +<li>Porterhouse (see <a href="#BEEF">beef</a>), <a href="#Page_142">142</a>, <a href="#Page_176">176</a></li> + +<li>Postum cereal, <a href="#Page_338">338</a></li> + +<li>Pot au feu (soup), <a href="#Page_75">75</a></li> + +<li>Potage Albert, <a href="#Page_151">151</a></li> + +<li>Potage Alexandra, <a href="#Page_378">378</a></li> + +<li>Potage Américaine, <a href="#Page_389">389</a></li> + +<li>Potage Andalouse, <a href="#Page_17">17</a></li> + +<li>Potage à l'Anglaise, <a href="#Page_7">7</a></li> + +<li>Potage Arlequin, <a href="#Page_168">168</a></li> + +<li>Potage Bagration, <a href="#Page_11">11</a></li> + +<li>Potage Bourgeoisie, <a href="#Page_251">251</a></li> + +<li>Potage Brunoise, with rice, <a href="#Page_244">244</a></li> + +<li>Potage Bonne Femme, <a href="#Page_384">384</a></li> + +<li>Potage Bouqetière, <a href="#Page_310">310</a></li> + +<li>Potage Cambridge, <a href="#Page_339">339</a></li> + +<li>Potage Cameroni, <a href="#Page_231">231</a></li> + +<li>Potage Carpure, <a href="#Page_276">276</a></li> + +<li>Potage Champenoise, <a href="#Page_304">304</a></li> + +<li>Potage Châtelaine, <a href="#Page_102">102</a></li> + +<li>Potage Coburg, <a href="#Page_198">198</a></li> + +<li>Potage Colbert, <a href="#Page_252">252</a></li> + +<li>Potage Coquelin, <a href="#Page_83">83</a></li> + +<li>Potage Dagobert, <a href="#Page_199">199</a></li> + +<li>Potage Dieppoise, <a href="#Page_239">239</a></li> + +<li>Potage Duchesse, <a href="#Page_382">382</a></li> + +<li>Potage Eliza, <a href="#Page_81">81</a></li> + +<li>Potage Esau, <a href="#Page_85">85</a></li> + +<li>Potage Faubonne, <a href="#Page_380">380</a></li> + +<li>Potage Ferneuse, <a href="#Page_309">309</a></li> + +<li>Potage Flamande, <a href="#Page_374">374</a>, <a href="#Page_385">385</a></li> + +<li>Potage Fontange, <a href="#Page_137">137</a></li> + +<li>Potage gentilhomme, <a href="#Page_19">19</a></li> + +<li>Potage grande mère, <a href="#Page_10">10</a></li> + +<li>Potage grenade, <a href="#Page_306">306</a></li> + +<li>Potage Hollandaise, <a href="#Page_368">368</a></li> + +<li>Potage Honolulu, <a href="#Page_196">196</a></li> + +<li>Potage Italienne, <a href="#Page_240">240</a></li> + +<li>Potage Jackson, <a href="#Page_388">388</a></li> + +<li>Potage Kroumir, <a href="#Page_55">55</a></li> + +<li>Potage Lamballe, <a href="#Page_331">331</a></li> + +<li>Potage Livonien, <a href="#Page_312">312</a></li> + +<li>Potage Lord Mayor, <a href="#Page_203">203</a></li> + +<li>Potage Maintenon, <a href="#Page_257">257</a></li> + +<li>Potage Marie Louise, <a href="#Page_15">15</a></li> + +<li>Potage Marquis, <a href="#Page_5">5</a></li> + +<li>Potage Mathilda, <a href="#Page_381">381</a></li> + +<li>Potage McDonald, <a href="#Page_20">20</a>, <a href="#Page_221">221</a></li> + +<li>Potage Mexicaine, <a href="#Page_223">223</a>; +<ul class="none"> +<li>Mongol, <a href="#Page_371">371</a></li></ul></li> + +<li>Potage Montglas, <a href="#Page_255">255</a></li> + +<li>Potage Nassau, <a href="#Page_237">237</a></li> + +<li>Potage Navarraise, <a href="#Page_286">286</a></li> + +<li>Potage Normande, <a href="#Page_3">3</a></li> + +<li>Potage Parmentier, <a href="#Page_235">235</a></li> + +<li>Potage Paysanne, <a href="#Page_175">175</a>; +<ul class="none"> +<li>Plessy, <a href="#Page_254">254</a></li></ul></li> + +<li>Potage Portugaise, <a href="#Page_103">103</a>; +<ul class="none"> +<li>Quirinal, <a href="#Page_8">8</a></li></ul></li> + +<li>Potage Reine Margot, <a href="#Page_379">379</a></li> + +<li>Potage Ruffo, <a href="#Page_259">259</a></li> + +<li>Potage St. Marceau, <a href="#Page_188">188</a></li> + +<li>Potage Santé, <a href="#Page_347">347</a></li> + +<li>Potage Saxe, <a href="#Page_98">98</a></li> + +<li>Potage Schorestène, <a href="#Page_289">289</a></li> + +<li>Potage Solferino, <a href="#Page_95">95</a></li> + +<li>Potage Talleyrand, <a href="#Page_36">36</a></li> + +<li>Potage tapioca, Crécy, <a href="#Page_30">30</a></li> + +<li>Potage Turinoise, <a href="#Page_135">135</a></li> + +<li>Potage Velour, <a href="#Page_219">219</a></li> + +<li>Potage Venetienne, <a href="#Page_13">13</a>, <a href="#Page_99">99</a></li> + +<li>Potage vert pré, <a href="#Page_210">210</a></li> + +<li>Potage Victoria, <a href="#Page_6">6</a></li> + +<li>Potage Viennoise, <a href="#Page_99">99</a></li> + +<li>Potage Villageoise, <a href="#Page_303">303</a></li> + +<li>Potage Voisin, <a href="#Page_44">44</a></li> + +<li>Potage Waldaise, <a href="#Page_42">42</a></li> + +<li>Potage Westmoreland, <a href="#Page_50">50</a></li> + +<li>Potage Windsor, <a href="#Page_31">31</a></li> + +<li>Potatoes (see <a href="#POTATOES">Classified Index</a>)</li> + +<li>Potatoes, Alsatian, <a href="#Page_90">90</a></li> + +<li>Potatoes, Anna, <a href="#Page_11">11</a></li> + +<li>Potatoes, Allumette, <a href="#Page_158">158</a></li> + +<li>Potatoes au gratin, <a href="#Page_338">338</a></li> + +<li>Potatoes, Bischwiller, <a href="#Page_265">265</a></li> + +<li>Potatoes, Brioche, <a href="#Page_256">256</a></li> + +<li>Potatoes, browned hashed, <a href="#Page_2">2</a></li> + +<li>Potato cakes, <a href="#Page_61">61</a></li> + +<li>Potatoes, candied sweet, <a href="#Page_110">110</a></li> + +<li>Potatoes, Château, <a href="#Page_326">326</a></li> + +<li>Potatoes, Cléo, <a href="#Page_382">382</a></li> + +<li>Potatoes, cottage fried, <a href="#Page_189">189</a></li> + +<li>Potatoes, croquettes, <a href="#Page_321">321</a></li> + +<li>Potatoes, Delmonico, <a href="#Page_330">330</a></li> + +<li>Potatoes Duchesse, <a href="#Page_353">353</a></li> + +<li>Potatoes Flambé with rum (sweet), <a href="#Page_114">114</a></li> + +<li>Potatoes Fondante, <a href="#Page_94">94</a></li> + +<li>Potatoes French fried, <a href="#Page_332">332</a></li> + +<li>Potatoes Gauffrette, <a href="#Page_53">53</a></li> + +<li>Potatoes gendarme, <a href="#Page_334">334</a>, <a href="#Page_378">378</a></li> + +<li>Potatoes Georgette, <a href="#Page_357">357</a></li> + +<li>Potatoes Hollandaise, <a href="#Page_327">327</a></li> + +<li>Potatoes Jeanette, <a href="#Page_107">107</a></li> + +<li>Potatoes Julienne, <a href="#Page_342">342</a></li> + +<li>Potatoes Laurette, <a href="#Page_331">331</a></li> + +<li>Potato and leek soup, <a href="#Page_333">333</a></li> + +<li>Potatoes Lorraine, <a href="#Page_335">335</a></li> + +<li>Potatoes Louis, <a href="#Page_242">242</a></li> + +<li>Potatoes Lyonnaise, <a href="#Page_324">324</a></li> + +<li>Potatoes maître d'hôtel, <a href="#Page_5">5</a></li> + +<li>Potatoes Marquise, <a href="#Page_154">154</a></li> + +<li>Potatoes, mashed, au gratin, <a href="#Page_19">19</a></li> + +<li>Potatoes, mashed browned, <a href="#Page_333">333</a></li> + +<li>Potatoes Nature, <a href="#Page_331">331</a></li> + +<li>Potatoes O'Brien, <a href="#Page_37">37</a></li> + +<li>Potatoes Olivette, <a href="#Page_17">17</a></li> + +<li>Potatoes paille (straw), <a href="#Page_346">346</a></li> + +<li>Potatoes Palestine, <a href="#Page_90">90</a></li> + +<li>Potato pancakes, <a href="#Page_189">189</a></li> + +<li>Potatoes paprika, <a href="#Page_354">354</a></li> + +<li>Potatoes Parisienne, <a href="#Page_42">42</a>; +<ul class="none"> +<li>Parisienne, Hollandaise, <a href="#Page_230">230</a></li></ul></li> + +<li>Potatoes, Paul Stock, <a href="#Page_296">296</a></li> + +<li>Potatoes persillade, <a href="#Page_73">73</a></li> + +<li>Potatoes Pont Neuf, <a href="#Page_383">383</a></li> + +<li>Potato, purée of, salad, <a href="#Page_162">162</a></li> + +<li>Potatoes à la Reine, <a href="#Page_10">10</a></li> + +<li>Potatoes Rissolées, <a href="#Page_17">17</a>, <a href="#Page_373">373</a></li> + +<li>Potatoes Ritz, <a href="#Page_72">72</a></li> + +<li>Potatoes St. Francis, <a href="#Page_330">330</a></li> + +<li>Potato salad, <a href="#Page_337">337</a></li> + +<li>Potatoes, Saratoga chips, <a href="#Page_354">354</a></li> + +<li>Potatoes, sauté, <a href="#Page_56">56</a></li> + +<li>Potatoes soufflé, <a href="#Page_360">360</a></li> + +<li>Potato soup, Dieppoise, <a href="#Page_114">114</a>; +<ul class="none"> +<li>Faubonne, <a href="#Page_96">96</a></li></ul></li> + +<li>Potatoes Steamboat fried, <a href="#Page_275">275</a></li> + +<li>Potatoes en surprise, <a href="#Page_252">252</a></li> + +<li>Potatoes, sweet, Southern style, <a href="#Page_25">25</a>, <a href="#Page_113">113</a> +<span class="pagenum"><a name="Page_425" id="Page_425">425</a></span></li> + +<li>Potatoes, sweet baked, with sugar, <a href="#Page_268">268</a></li> + +<li>Potatoes, sweet, broiled, <a href="#Page_32">32</a></li> + +<li>Potato, sweet, pudding, <a href="#Page_315">315</a></li> + +<li>Potatoes, Sybil, <a href="#Page_53">53</a></li> + +<li>Potatoes, Waffle, <a href="#Page_53">53</a></li> + +<li>Potatoes, York, <a href="#Page_269">269</a></li> + +<li>Pound cake, <a href="#Page_336">336</a></li> + +<li>Poulette sauce, <a href="#Page_350">350</a></li> + +<li>Preserves (see <a href="#PRESERVES">Classified Index</a>)</li> + +<li>Preserves, amount of fruit required, <a href="#Page_132">132</a></li> + +<li>Preserves, cherry, <a href="#Page_173">173</a></li> + +<li>Preserves, citron, <a href="#Page_89">89</a></li> + +<li>Preserved greengage plums, <a href="#Page_173">173</a></li> + +<li>Preserved pears, <a href="#Page_89">89</a>; +<ul class="none"> +<li>pineapple, <a href="#Page_89">89</a></li></ul></li> + +<li>Preserves recipes (suggestions), <a href="#Page_131">131</a></li> + +<li>Preserves, strawberry, <a href="#Page_132">132</a></li> + +<li>Preserves, tomato, <a href="#Page_195">195</a></li> + +<li>Preserved violets, <a href="#Page_289">289</a></li> + +<li>Preserves, watermelon, <a href="#Page_194">194</a></li> + +<li>Prunes, <a href="#Page_343">343</a>; +<ul class="none"> +<li>Victor, <a href="#Page_313">313</a></li></ul></li> + +<li>Prune compote, <a href="#Page_179">179</a></li> + +<li>Prune soufflé, <a href="#Page_82">82</a></li> + +<li>Pudding, apple, cottage, <a href="#Page_201">201</a></li> + +<li>Pudding, Alexandria, <a href="#Page_216">216</a></li> + +<li>Pudding, blood (pork), <a href="#Page_379">379</a></li> + +<li>Pudding, Boston brown, <a href="#Page_201">201</a></li> + +<li>Pudding, bread custard, <a href="#Page_197">197</a></li> + +<li>Pudding, brown bread, baked, <a href="#Page_289">289</a></li> + +<li>Pudding cabinet, <a href="#Page_31">31</a></li> + +<li>Pudding, chocolate, cold, <a href="#Page_279">279</a></li> + +<li>Pudding, cocoanut, <a href="#Page_197">197</a></li> + +<li>Pudding, corn, <a href="#Page_315">315</a></li> + +<li>Pudding, cornmeal, <a href="#Page_43">43</a></li> + +<li>Pudding, corn starch, <a href="#Page_188">188</a></li> + +<li>Pudding, cottage, <a href="#Page_201">201</a></li> + +<li>Pudding, diplomate, <a href="#Page_78">78</a></li> + +<li>Pudding, English rice, <a href="#Page_115">115</a></li> + +<li>Pudding, farina, <a href="#Page_43">43</a></li> + +<li>Pudding, Frankfort, <a href="#Page_112">112</a></li> + +<li>Pudding, Gastaner, <a href="#Page_99">99</a></li> + +<li>Pudding, homemade apple, <a href="#Page_80">80</a></li> + +<li>Pudding, jam roll, <a href="#Page_118">118</a></li> + +<li>Pudding, Montmorency, <a href="#Page_300">300</a></li> + +<li>Pudding, nesselrode, <a href="#Page_65">65</a></li> + +<li>Pudding, pink, Victor, <a href="#Page_318">318</a></li> + +<li>Pudding, plum, <a href="#Page_49">49</a></li> + +<li>Pudding, rice, <a href="#Page_43">43</a></li> + +<li>Pudding, rolled oats, <a href="#Page_24">24</a></li> + +<li>Pudding, roly poly, <a href="#Page_296">296</a></li> + +<li>Pudding, Rossini, <a href="#Page_87">87</a></li> + +<li>Pudding, tapioca, <a href="#Page_43">43</a></li> + +<li>Pudding, tutti frutti, <a href="#Page_297">297</a></li> + +<li>Pudding, sago, <a href="#Page_43">43</a></li> + +<li>Pudding, Saxony, <a href="#Page_97">97</a></li> + +<li>Pudding soufflé, Dame Blanche, <a href="#Page_134">134</a></li> + +<li>Pudding, sweet potato, <a href="#Page_315">315</a></li> + +<li>Puff paste, <a href="#Page_341">341</a></li> + +<li>Puff paste baskets, <a href="#Page_231">231</a></li> + +<li>Puff paste crescents, <a href="#Page_341">341</a></li> + +<li>Puff paste roses, <a href="#Page_224">224</a></li> + +<li>Puff paste sandwich, <a href="#Page_233">233</a></li> + +<li>Pulled bread, <a href="#Page_271">271</a></li> + +<li>Pumpkin, to can, <a href="#Page_289">289</a></li> + +<li>Pumpkin pie, <a href="#Page_226">226</a>; +<ul class="none"> +<li>pulp, <a href="#Page_226">226</a></li></ul></li> + +<li>Pumpkin and rice, scalloped, <a href="#Page_269">269</a></li> + +<li>Pumpkin, stewed, <a href="#Page_269">269</a></li> + +<li>Punch, champagne, <a href="#Page_223">223</a></li> + +<li>Punch, claret, <a href="#Page_218">218</a></li> + +<li>Punch, millionaire, <a href="#Page_141">141</a></li> + +<li>Punch Palermitaine (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_106">106</a></li> + +<li>Punch, raisin, <a href="#Page_375">375</a></li> + +<li>Punch, Roman, <a href="#Page_108">108</a></li> + +<li>Punch, Victoria, <a href="#Page_147">147</a></li> + +<li>Purée (see <a href="#THICK_SOUPS">soups, thick</a>)</li> + +<li>Purée Camelia, <a href="#Page_143">143</a></li> + +<li>Purée Céléstine, <a href="#Page_80">80</a></li> + +<li>Purée of Chicory, <a href="#Page_240">240</a></li> + +<li>Purée Crécy, <a href="#Page_26">26</a></li> + +<li>Purée of cucumbers, <a href="#Page_177">177</a></li> + +<li>Purée d'Artois, <a href="#Page_68">68</a></li> + +<li>Purée of game, <a href="#Page_52">52</a>, <a href="#Page_345">345</a></li> + +<li>Purée of game, for garnishing, <a href="#Page_52">52</a></li> + +<li>Purée of game, St. Hubert, <a href="#Page_345">345</a></li> + +<li>Purée of green asparagus, <a href="#Page_118">118</a></li> + +<li>Purée of lentils, <a href="#Page_324">324</a>; +<ul class="none"> +<li>with tapioca, <a href="#Page_245">245</a></li></ul></li> + +<li>Purée of lima beans, <a href="#Page_372">372</a></li> + +<li>Purée Paysanne, <a href="#Page_76">76</a></li> + +<li>Purée of peas, aux croutons, <a href="#Page_319">319</a></li> + +<li>Purée of peas with noodles, <a href="#Page_268">268</a></li> + +<li>Purée of pheasant, St. Hubert, <a href="#Page_41">41</a></li> + +<li>Purée of peas, plain, <a href="#Page_319">319</a>; +<ul class="none"> +<li>Varsovienne, <a href="#Page_319">319</a></li></ul></li> + +<li>Purée of potatoes, <a href="#Page_80">80</a></li> + +<li>Purée of potato salad, <a href="#Page_162">162</a></li> + +<li>Purée of red kidney beans, <a href="#Page_125">125</a></li> + +<li>Purée of turnips, Caroline, <a href="#Page_249">249</a></li> + +<li>Purée St. Germain, <a href="#Page_106">106</a>; +<ul class="none"> +<li>(vegetable), <a href="#Page_342">342</a></li></ul></li> + +<li>Purée of spinach, <a href="#Page_110">110</a></li> + +<li>Purée of tomatoes, <a href="#Page_321">321</a>; +<ul class="none"> +<li>with rice, <a href="#Page_334">334</a></li></ul></li> + +<li>Purée of white beans, <a href="#Page_376">376</a>; +<ul class="none"> +<li>Allemande, <a href="#Page_247">247</a></li></ul></li> + +<li>Purée of white beans, Soubise, <a href="#Page_130">130</a></li> +</ul> +<ul class="none"> +<li>Quail, broiled, on toast, <a href="#Page_285">285</a></li> + +<li>Quince jelly, <a href="#Page_89">89</a></li> +</ul> +<ul class="none"> +<li>Radishes (hors d'oeuvre), <a href="#Page_334">334</a></li> + +<li>Ragout à la Deutsch (stew), <a href="#Page_380">380</a></li> + +<li>Ragout Fin (stew), <a href="#Page_387">387</a></li> + +<li>Raisin bread, <a href="#Page_316">316</a></li> + +<li>Raisins, California, <a href="#Page_313">313</a></li> + +<li>Raisin cocktail, <a href="#Page_80">80</a></li> + +<li>Raisin punch, <a href="#Page_375">375</a></li> + +<li>Raspberries à la mode, <a href="#Page_149">149</a></li> + +<li>Raspberry coupe, fresh, <a href="#Page_129">129</a></li> + +<li>Raspberry cream pie, <a href="#Page_145">145</a></li> + +<li>Raspberry ice cream, <a href="#Page_8">8</a></li> + +<li>Raspberry jam, <a href="#Page_133">133</a></li> + +<li>Raspberry juice, <a href="#Page_141">141</a></li> + +<li>Raspberry pie, <a href="#Page_86">86</a></li> + +<li>Raspberry Melba sauce (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_85">85</a></li> + +<li>Raspberry meringue, <a href="#Page_210">210</a>; +<ul class="none"> +<li>meringue glacée, <a href="#Page_11">11</a></li></ul></li> + +<li>Raspberry shortcake, <a href="#Page_102">102</a></li> + +<li>Raspberry water ice, <a href="#Page_1">1</a>, <a href="#Page_337">337</a></li> + +<li>Raspberry whipped cream, <a href="#Page_290">290</a></li> + +<li>Red cabbage salad, <a href="#Page_223">223</a></li> + +<li>Red currant water ice, <a href="#Page_300">300</a></li> + +<li>Reindeer chops, <a href="#Page_64">64</a></li> + +<li>Reindeer, roast leg of, <a href="#Page_108">108</a></li> + +<li>Reindeer stew, <a href="#Page_67">67</a></li> + +<li>Rémoulade, <a href="#Page_388">388</a>; +<ul class="none"> +<li>sauce, <a href="#Page_388">388</a></li></ul></li> + +<li>Rheinbraten (see <a href="#BEEF">Beef</a>), <a href="#Page_354">354</a></li> + +<li>Rhine wine jelly, <a href="#Page_40">40</a></li> + +<li>Rhubarb, <a href="#Page_342">342</a></li> + +<li>Rice, boiled, <a href="#Page_372">372</a></li> + +<li>Rice cakes, <a href="#Page_109">109</a></li> + +<li>Rice, Californienne, <a href="#Page_313">313</a></li> + +<li>Rice, Créole, <a href="#Page_381">381</a></li> + +<li>Rice croquettes, <a href="#Page_223">223</a>, <a href="#Page_374">374</a></li> + +<li>Rice Darioles, <a href="#Page_266">266</a></li> + +<li>Rice pudding, <a href="#Page_43">43</a></li> + +<li>Rice soup à l'Allemande, <a href="#Page_217">217</a>; +<ul class="none"> +<li>Palermo, <a href="#Page_233">233</a></li></ul></li> + +<li>Rice stuffing, <a href="#Page_339">339</a></li> + +<li>Rice, timbale of, <a href="#Page_153">153</a>; +<ul class="none"> +<li>Créole, <a href="#Page_138">138</a></li></ul></li> + +<li>Riche sauce, <a href="#Page_379">379</a></li> + +<li>Richelieu (garniture), <a href="#Page_348">348</a></li> + +<li>Risotto, <a href="#Page_8">8</a></li> + +<li>Robert sauce, <a href="#Page_145">145</a></li> + +<li>Rock cod, boiled, Fleurette, <a href="#Page_330">330</a></li> + +<li>Rock cod, en court bouillon, <a href="#Page_58">58</a></li> + +<li>Rock cod, fillet of, Nantaise, <a href="#Page_87">87</a></li> + +<li>Roçol soup, à la Russe, <a href="#Page_154">154</a></li> + +<li>Rolls, breakfast, <a href="#Page_353">353</a>; +<ul class="none"> +<li>lunch, <a href="#Page_358">358</a></li></ul></li> + +<li>Rolled oats pudding, <a href="#Page_24">24</a></li> + +<li>Roly poly pudding, <a href="#Page_296">296</a></li> + +<li>Roman punch, <a href="#Page_108">108</a></li> + +<li>Romaine ice cream, <a href="#Page_309">309</a></li> + +<li>Romaine salad, <a href="#Page_323">323</a></li> + +<li>Roquefort salad dressing, <a href="#Page_19">19</a></li> + +<li>Rougemont sauce, <a href="#Page_256">256</a></li> + +<li>Rosabelle (garniture), <a href="#Page_375">375</a></li> + +<li>Rossini (garniture), <a href="#Page_36">36</a></li> + +<li>Royale (see <a href="#FISH">Fish</a>), <a href="#Page_10">10</a></li> + +<li>Royal butter (pastry), <a href="#Page_268">268</a></li> + +<li>Royal cake, <a href="#Page_268">268</a></li> + +<li>Royal icing, <a href="#Page_161">161</a>, <a href="#Page_293">293</a></li> + +<li>Ruddy duck, roasted, <a href="#Page_384">384</a></li> + +<li>Russe (see <a href="#FISH">Fish</a>), <a href="#Page_13">13</a></li> + +<li>Russian salad dressing, <a href="#Page_179">179</a> +<span class="pagenum"><a name="Page_426" id="Page_426">426</a></span></li> +</ul> +<ul class="none"> +<li>Sabayon sauce (pastry), <a href="#Page_112">112</a></li> + +<li>Sago pudding, <a href="#Page_43">43</a>; +<ul class="none"> +<li>family style, <a href="#Page_43">43</a></li></ul></li> + +<li>St. Francis salad dressing, <a href="#Page_316">316</a></li> + +<li>Salads (see <a href="#SALADS">Classified Index</a>)</li> + +<li>Salads (see <a href="#FRUIT">Fruit</a>), <a href="#Page_34">34</a>, <a href="#Page_109">109</a></li> + +<li>Salad, Algérienne, <a href="#Page_316">316</a></li> + +<li>Salad, alligator pear, <a href="#Page_54">54</a></li> + +<li>Salad, Américaine, <a href="#Page_374">374</a></li> + +<li>Salad, anchovy, <a href="#Page_353">353</a></li> + +<li>Salad, asparagus tips, <a href="#Page_325">325</a></li> + +<li>Salad, Avocado, French dressing, <a href="#Page_313">313</a></li> + +<li>Salad, beets, pickled, <a href="#Page_326">326</a></li> + +<li>Salad, Brazilian, <a href="#Page_330">330</a>; +<ul class="none"> +<li>Brésilienne, <a href="#Page_203">203</a></li></ul></li> + +<li>Salad, Bretonne, <a href="#Page_184">184</a></li> + +<li>Salad, cauliflower, <a href="#Page_196">196</a></li> + +<li>Salad, celery, mayonnaise, <a href="#Page_336">336</a></li> + +<li>Salad, celery root, field and beet, <a href="#Page_378">378</a></li> + +<li>Salad, celery, Victor, <a href="#Page_330">330</a></li> + +<li>Salad, Cendrillon, <a href="#Page_182">182</a></li> + +<li>Salad, Château de Madrid, <a href="#Page_239">239</a></li> + +<li>Salad, chicken, Victor, <a href="#Page_3">3</a></li> + +<li>Salad, chicory, <a href="#Page_322">322</a>; +<ul class="none"> +<li>chicory, with chapon, <a href="#Page_155">155</a></li></ul></li> + +<li>Salad, Chiffonade, <a href="#Page_354">354</a></li> + +<li>Salad, Chilian, <a href="#Page_234">234</a></li> + +<li>Salad, Cole slaw, <a href="#Page_331">331</a>; +<ul class="none"> +<li>cole slaw, Ravigote, <a href="#Page_110">110</a></li></ul></li> + +<li>Salad, Cosmopolitan, <a href="#Page_230">230</a></li> + +<li>Salad, crab, <a href="#Page_48">48</a>; +<ul class="none"> +<li>crab, Louis, <a href="#Page_128">128</a></li></ul></li> + +<li>Salad, cucumber, <a href="#Page_9">9</a></li> + +<li>Salad, culemo, sliced, <a href="#Page_228">228</a></li> + +<li>Salad, Cupid d'Azure, <a href="#Page_211">211</a></li> + +<li>Salad, dandelion, <a href="#Page_103">103</a>; +<ul class="none"> +<li>German style, <a href="#Page_103">103</a></li></ul></li> + +<li>Salad, Doucette, <a href="#Page_348">348</a></li> + +<li>Salad dressing, <a href="#Page_314">314</a>; +<ul class="none"> +<li>with chapon, <a href="#Page_155">155</a></li></ul></li> + +<li>Salad dressing, egg, <a href="#Page_386">386</a></li> + +<li>Salad dressing, Escoffier, <a href="#Page_255">255</a></li> + +<li>Salad dressing, French, <a href="#Page_319">319</a></li> + +<li>Salad dressing, Roquefort, <a href="#Page_19">19</a></li> + +<li>Salad dressing, Russian, <a href="#Page_179">179</a></li> + +<li>Salad dressing, St. Francis, <a href="#Page_316">316</a></li> + +<li>Salad dressing, Thousand Island, <a href="#Page_335">335</a></li> + +<li>Salad dressing, Victor, <a href="#Page_112">112</a></li> + +<li>Salad, écrevisse, gourmet, <a href="#Page_351">351</a></li> + +<li>Salad, egg, <a href="#Page_268">268</a></li> + +<li>Salad, endive, <a href="#Page_361">361</a>; +<ul class="none"> +<li>endive with beets, <a href="#Page_239">239</a></li></ul></li> + +<li>Salad, escarole, <a href="#Page_322">322</a></li> + +<li>Salad, field, <a href="#Page_324">324</a></li> + +<li>Salad, fresh vegetable, <a href="#Page_17">17</a></li> + +<li>Salad, herring, <a href="#Page_221">221</a>; +<ul class="none"> +<li>herring, Moscovite, <a href="#Page_262">262</a></li></ul></li> + +<li>Salad, Imperial, <a href="#Page_188">188</a></li> + +<li>Salad, Italian, <a href="#Page_14">14</a></li> + +<li>Salad, Knickerbocker, <a href="#Page_130">130</a></li> + +<li>Salad, lentil, <a href="#Page_33">33</a></li> + +<li>Salad, lettuce, <a href="#Page_323">323</a>; +<ul class="none"> +<li>lettuce and tomato, <a href="#Page_83">83</a></li></ul></li> + +<li>Salad, Livermore, <a href="#Page_373">373</a></li> + +<li>Salad, lobster, <a href="#Page_2">2</a>; +<ul class="none"> +<li>with anchovies, <a href="#Page_2">2</a></li></ul></li> + +<li>Salad, Lorenzo, <a href="#Page_273">273</a></li> + +<li>Salad, Lorette, <a href="#Page_308">308</a></li> + +<li>Salad, Louis, <a href="#Page_218">218</a></li> + +<li>Salad, Louise, <a href="#Page_212">212</a></li> + +<li>Salad Majestic, <a href="#Page_209">209</a></li> + +<li>Salad, Mirabeau, <a href="#Page_7">7</a></li> + +<li>Salad, Nivernaise, <a href="#Page_377">377</a></li> + +<li>Salad, Olga, <a href="#Page_353">353</a>; +<ul class="none"> +<li>Orloff, <a href="#Page_174">174</a></li></ul></li> + +<li>Salad, panachée, <a href="#Page_134">134</a></li> + +<li>Salad pear, mayonnaise, <a href="#Page_309">309</a></li> + +<li>Salad, potato, <a href="#Page_337">337</a>; +<ul class="none"> +<li>purée of potato, <a href="#Page_162">162</a></li></ul></li> + +<li>Salad, purée of, <a href="#Page_74">74</a></li> + +<li>Salad, Rachel, <a href="#Page_170">170</a></li> + +<li>Salad, Ravachol, <a href="#Page_357">357</a></li> + +<li>Salad, red cabbage, <a href="#Page_223">223</a></li> + +<li>Salad, Rejane, <a href="#Page_377">377</a></li> + +<li>Salad, Romaine, <a href="#Page_323">323</a></li> + +<li>Salad, Russe, <a href="#Page_28">28</a></li> + +<li>Salad, shrimp, <a href="#Page_342">342</a>; +<ul class="none"> +<li>shrimp, Anastine, <a href="#Page_276">276</a></li></ul></li> + +<li>Salad, Stanislaus, <a href="#Page_387">387</a></li> + +<li>Salad, string beans, <a href="#Page_145">145</a>, <a href="#Page_382">382</a></li> + +<li>Salad, string beans and tomato, <a href="#Page_261">261</a></li> + +<li>Salad, tomatoes, sliced, <a href="#Page_328">328</a>, <a href="#Page_343">343</a></li> + +<li>Salad, Tosca, <a href="#Page_387">387</a></li> + +<li>Salad, tuna, <a href="#Page_332">332</a></li> + +<li>Salad, Waldorf, <a href="#Page_347">347</a></li> + +<li>Salad, watercress, <a href="#Page_48">48</a></li> + +<li>Salad, white bean, <a href="#Page_226">226</a></li> + +<li>Salisbury steak (see <a href="#BEEF">Beef</a>), <a href="#Page_270">270</a></li> + +<li>Salmon belly, salted, melted butter, <a href="#Page_159">159</a></li> + +<li>Salmon, boiled, Badu-Cah, <a href="#Page_274">274</a></li> + +<li>Salmon, boiled, Diplomate, <a href="#Page_154">154</a>; +<ul class="none"> +<li>Fidgi, <a href="#Page_136">136</a></li></ul></li> + +<li>Salmon, boiled, Princesse, <a href="#Page_4">4</a></li> + +<li>Salmon, boiled, sauce Anglaise, <a href="#Page_387">387</a></li> + +<li>Salmon, boiled, sauce Mousseline, <a href="#Page_331">331</a></li> + +<li>Salmon, boiled, Villers, <a href="#Page_112">112</a></li> + +<li>Salmon, braised, Parisienne, <a href="#Page_369">369</a></li> + +<li>Salmon, broiled, à la Russe, <a href="#Page_197">197</a>; +<ul class="none"> +<li>St. Germaine, <a href="#Page_213">213</a></li></ul></li> + +<li>Salmon, Chambord, <a href="#Page_52">52</a></li> + +<li>Salmon, cold, smoked, <a href="#Page_327">327</a></li> + +<li>Salmon, Concourt, <a href="#Page_183">183</a></li> + +<li>Salmon, Mirabeau, <a href="#Page_106">106</a></li> + +<li>Salmon, smoked, broiled, <a href="#Page_65">65</a></li> + +<li>Salmon, smoked (hors d'oeuvre), <a href="#Page_327">327</a></li> + +<li>Salmon steak, broiled, <a href="#Page_349">349</a></li> + +<li>Salmon steak, Calcutta, <a href="#Page_230">230</a></li> + +<li>Salmon steak, Colbert, <a href="#Page_265">265</a></li> + +<li>Salmon steak, Hongroise, <a href="#Page_170">170</a></li> + +<li>Salmon, vol au vent of, Génoise, <a href="#Page_122">122</a></li> + +<li>Sand dabs, Carnot, <a href="#Page_272">272</a>; +<ul class="none"> +<li>David, <a href="#Page_135">135</a></li></ul></li> + +<li>Sand dabs, fried fillet of, sauce verte, <a href="#Page_116">116</a></li> + +<li>Sand dabs, Gaillard, <a href="#Page_262">262</a></li> + +<li>Sand dabs, Grenobloise, <a href="#Page_150">150</a></li> + +<li>Sand dabs, Meunière, <a href="#Page_319">319</a></li> + +<li>Sand tart (sablé), <a href="#Page_69">69</a></li> + +<li>Sandwich, bread and butter, <a href="#Page_337">337</a></li> + +<li>Sandwich, Carême, <a href="#Page_96">96</a></li> + +<li>Sandwich, chicken, <a href="#Page_334">334</a></li> + +<li>Sandwich, cream of almond, <a href="#Page_100">100</a></li> + +<li>Sandwich, Créole, <a href="#Page_100">100</a></li> + +<li>Sandwich, Dubney, <a href="#Page_100">100</a></li> + +<li>Sandwich, Neapolitan (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_139">139</a></li> + +<li>Sandwich, olive, <a href="#Page_100">100</a></li> + +<li>Sandwich, puff paste, <a href="#Page_233">233</a></li> + +<li>Sandwich, Schlemmerbroedchen, <a href="#Page_223">223</a></li> + +<li>Sandwich, Windsor, <a href="#Page_100">100</a></li> + +<li>Saratoga chips, <a href="#Page_354">354</a></li> + +<li>Sardines (hors d'oeuvre), <a href="#Page_343">343</a></li> + +<li>Sardines on toast, <a href="#Page_29">29</a></li> + +<li>Sardines, vinaigrette (hors d'oeuvre), <a href="#Page_76">76</a></li> + +<li>Sauce Allemande, <a href="#Page_64">64</a></li> + +<li>Sauce, anchovy, <a href="#Page_29">29</a></li> + +<li>Sauce, anchovy butter, <a href="#Page_349">349</a></li> + +<li>Sauce Anglaise, <a href="#Page_387">387</a>; +<ul class="none"> +<li>Anglaise (for fish), <a href="#Page_387">387</a></li></ul></li> + +<li>Sauce Béarnaise, <a href="#Page_13">13</a>; +<ul class="none"> +<li>Béarnaise tomatée, <a href="#Page_13">13</a></li></ul></li> + +<li>Sauce Béchamel (cream), <a href="#Page_322">322</a></li> + +<li>Sauce Bercy, <a href="#Page_38">38</a>, <a href="#Page_326">326</a></li> + +<li>Sauce Bordelaise, <a href="#Page_334">334</a></li> + +<li>Sauce, brandy, <a href="#Page_49">49</a></li> + +<li>Sauce bread, <a href="#Page_9">9</a>; +<ul class="none"> +<li>bread crumbs, <a href="#Page_47">47</a></li></ul></li> + +<li>Sauce bread (for game), <a href="#Page_9">9</a>; +<ul class="none"> +<li>bread crumbs, <a href="#Page_47">47</a></li></ul></li> + +<li>Sauce brown butter, <a href="#Page_336">336</a></li> + +<li>Sauce, brown gravy, <a href="#Page_341">341</a></li> + +<li>Sauce Cardinal, <a href="#Page_124">124</a></li> + +<li>Sauce Caper, <a href="#Page_369">369</a></li> + +<li>Sauce, celery, <a href="#Page_245">245</a></li> + +<li>Sauce, Chambord, <a href="#Page_254">254</a></li> + +<li>Sauce, champagne, <a href="#Page_232">232</a></li> + +<li>Sauce, chocolate, cold, <a href="#Page_279">279</a></li> + +<li>Sauce, choron, <a href="#Page_13">13</a></li> + +<li>Sauce, cocktail, for oysters, <a href="#Page_23">23</a></li> + +<li>Sauce, Colbert, <a href="#Page_347">347</a></li> + +<li>Sauce, cranberry, <a href="#Page_274">274</a></li> + +<li>Sauce, cream, <a href="#Page_322">322</a>; +<ul class="none"> +<li>cream (pastry), <a href="#Page_24">24</a></li></ul></li> + +<li>Sauce, Créole, <a href="#Page_371">371</a></li> + +<li>Sauce, curry, <a href="#Page_377">377</a></li> + +<li>Sauce, devil, <a href="#Page_121">121</a></li> + +<li>Sauce, Diplomate, <a href="#Page_154">154</a></li> + +<li>Sauce, écrevisse, <a href="#Page_220">220</a></li> + +<li>Sauce, egg, <a href="#Page_322">322</a></li> + +<li>Sauce estragon (tarragon), <a href="#Page_106">106</a></li> + +<li>Sauce, Fidgi, <a href="#Page_136">136</a></li> + +<li>Sauce Figaro, <a href="#Page_231">231</a>; +<ul class="none"> +<li>cold, <a href="#Page_231">231</a></li></ul></li> + +<li>Sauce Flamande, <a href="#Page_244">244</a></li> + +<li>Sauce fleurette, <a href="#Page_330">330</a></li> + +<li>Sauce Forestière, <a href="#Page_349">349</a></li> + +<li>Sauce Génoise, <a href="#Page_327">327</a></li> + +<li>Sauce giblet, <a href="#Page_74">74</a></li> + +<li>Sauce Golfin, <a href="#Page_377">377</a> +<span class="pagenum"><a name="Page_427" id="Page_427">427</a></span></li> + +<li>Sauce green Hollandaise, <a href="#Page_44">44</a></li> + +<li>Sauce, hard (pastry), <a href="#Page_49">49</a></li> + +<li>Sauce Hollandaise, <a href="#Page_319">319</a></li> + +<li>Sauce Horose, <a href="#Page_374">374</a></li> + +<li>Sauce, horseradish, cold, English style, <a href="#Page_329">329</a></li> + +<li>Sauce, horseradish en bouillon, <a href="#Page_329">329</a></li> + +<li>Sauce, horseradish in cream, <a href="#Page_329">329</a></li> + +<li>Sauce Hussarde, <a href="#Page_171">171</a></li> + +<li>Sauce, Indian soy, <a href="#Page_255">255</a></li> + +<li>Sauce, Italian wine (pastry), <a href="#Page_279">279</a></li> + +<li>Sauce Italienne, <a href="#Page_361">361</a></li> + +<li>Sauce Kentucky, <a href="#Page_253">253</a></li> + +<li>Sauce, lemon (pastry), <a href="#Page_87">87</a></li> + +<li>Sauce, lobster, <a href="#Page_273">273</a></li> + +<li>Sauce Madère, <a href="#Page_330">330</a></li> + +<li>Sauce maître d'hôtel, <a href="#Page_324">324</a></li> + +<li>Sauce, maraschino (for iced pudding), <a href="#Page_80">80</a></li> + +<li>Sauce Marinière, <a href="#Page_64">64</a></li> + +<li>Sauce matelote (fish), <a href="#Page_69">69</a></li> + +<li>Sauce Maximilienne, <a href="#Page_267">267</a></li> + +<li>Sauce mayonnaise, <a href="#Page_325">325</a></li> + +<li>Sauce Meunière, <a href="#Page_375">375</a></li> + +<li>Sauce mignonette, <a href="#Page_355">355</a></li> + +<li>Sauce mint, <a href="#Page_373">373</a></li> + +<li>Sauce Montebello, <a href="#Page_230">230</a></li> + +<li>Sauce Mornay, <a href="#Page_373">373</a></li> + +<li>Sauce Mousseline, <a href="#Page_331">331</a></li> + +<li>Sauce mustard, <a href="#Page_211">211</a>, <a href="#Page_358">358</a></li> + +<li>Sauce Newburg, <a href="#Page_36">36</a></li> + +<li>Sauce nonpareil, <a href="#Page_240">240</a></li> + +<li>Sauce, olive, <a href="#Page_121">121</a></li> + +<li>Sauce, orange, <a href="#Page_87">87</a></li> + +<li>Sauce, oyster, <a href="#Page_16">16</a></li> + +<li>Sauce, paprika, <a href="#Page_354">354</a></li> + +<li>Sauce, pepper, <a href="#Page_151">151</a></li> + +<li>Sauce Périgord, <a href="#Page_67">67</a>, <a href="#Page_364">364</a></li> + +<li>Sauce, Périgordine, <a href="#Page_351">351</a></li> + +<li>Sauce, Périgueux, <a href="#Page_67">67</a></li> + +<li>Sauce, pink mayonnaise, <a href="#Page_14">14</a></li> + +<li>Sauce piquante, <a href="#Page_345">345</a></li> + +<li>Sauce poivrade, <a href="#Page_60">60</a></li> + +<li>Sauce port wine, <a href="#Page_64">64</a>, <a href="#Page_235">235</a></li> + +<li>Sauce poulette, <a href="#Page_350">350</a></li> + +<li>Sauce rémoulade, <a href="#Page_388">388</a></li> + +<li>Sauce Riche, <a href="#Page_379">379</a></li> + +<li>Sauce Robert, <a href="#Page_145">145</a></li> + +<li>Sauce Rougemont, <a href="#Page_256">256</a></li> + +<li>Sauce Sabayon (pastry), <a href="#Page_112">112</a></li> + +<li>Sauce shrimp, <a href="#Page_362">362</a></li> + +<li>Sauce Soubise, <a href="#Page_14">14</a></li> + +<li>Sauce, special, <a href="#Page_352">352</a></li> + +<li>Sauce Suprême, <a href="#Page_339">339</a></li> + +<li>Sauce, sweet-sour, <a href="#Page_61">61</a></li> + +<li>Sauce tarragon (estragon), <a href="#Page_106">106</a></li> + +<li>Sauce, tartar, <a href="#Page_332">332</a></li> + +<li>Sauce, vanilla cream, <a href="#Page_24">24</a></li> + +<li>Sauce Venetienne, <a href="#Page_148">148</a></li> + +<li>Sauce verte, <a href="#Page_116">116</a></li> + +<li>Sauce au vin blanc, <a href="#Page_324">324</a></li> + +<li>Sauce vinaigrette, <a href="#Page_389">389</a></li> + +<li>Sauce, white wine, <a href="#Page_324">324</a></li> + +<li>Sauce, wine, <a href="#Page_208">208</a></li> + +<li>Sauerkraut, <a href="#Page_45">45</a></li> + +<li>Sausages, breakfast, <a href="#Page_371">371</a></li> + +<li>Sausages, Frankfurter, imported, <a href="#Page_243">243</a></li> + +<li>Savarin au Kirsch, <a href="#Page_384">384</a></li> + +<li>Savarin Chantilly, <a href="#Page_384">384</a>; +<ul class="none"> +<li>Mirabelle, <a href="#Page_384">384</a></li></ul></li> + +<li>Savarin Montmorency, <a href="#Page_384">384</a></li> + +<li>Saxony pudding, <a href="#Page_97">97</a></li> + +<li>Scallops à la Mornay, <a href="#Page_62">62</a></li> + +<li>Scallops, Newburg, <a href="#Page_56">56</a></li> + +<li>Scallops, Poulette, <a href="#Page_299">299</a></li> + +<li>Schlemmerbroedchen (sandwich), <a href="#Page_223">223</a></li> + +<li>Schmorrbraten, sour (see <a href="#BEEF">Beef</a>), <a href="#Page_138">138</a></li> + +<li>Scotch consommé, <a href="#Page_11">11</a></li> + +<li>Sea bass, boiled, Hollandaise, <a href="#Page_63">63</a></li> + +<li>Sea bass, Montebello, <a href="#Page_216">216</a></li> + +<li>Seed biscuits, <a href="#Page_273">273</a></li> + +<li>Shad, baked with raisins, <a href="#Page_107">107</a></li> + +<li>Shad, broiled, Albert, <a href="#Page_68">68</a></li> + +<li>Shad, broiled, maître d'hôtel, <a href="#Page_51">51</a></li> + +<li>Shad and roe, baked, à l'Américaine, <a href="#Page_115">115</a></li> + +<li>Shad roe, bordelaise, <a href="#Page_134">134</a>, <a href="#Page_151">151</a></li> + +<li>Shad roe, en bordure, <a href="#Page_158">158</a></li> + +<li>Sheepshead, boiled, cream sauce, <a href="#Page_49">49</a></li> + +<li>Sheepshead, boiled, sauce Hollandaise, <a href="#Page_339">339</a></li> + +<li>Shad roe, broiled, with bacon, <a href="#Page_80">80</a></li> + +<li>Shad roe, broiled, maître d'hôtel, <a href="#Page_7">7</a></li> + +<li>Shad roe, broiled, ravigote, <a href="#Page_84">84</a></li> + +<li>Shad and roe, planked, <a href="#Page_94">94</a></li> + +<li>Shell fish (see <a href="#SHELL_FISH">Classified Index</a>)</li> + +<li>Sherbets (see <a href="#ICES">Classified Index</a>)</li> + +<li>Sherbet California, <a href="#Page_113">113</a></li> + +<li>Sherry jelly, <a href="#Page_40">40</a></li> + +<li>Shrimps with mushrooms, <a href="#Page_85">85</a></li> + +<li>Shrimp patties, <a href="#Page_235">235</a></li> + +<li>Shrimp salad, <a href="#Page_342">342</a>; +<ul class="none"> +<li>Anastine, <a href="#Page_276">276</a></li></ul></li> + +<li>Shrimp sauce, <a href="#Page_362">362</a></li> + +<li>Shrimp soup, family style, <a href="#Page_291">291</a></li> + +<li>Shortcake, raspberry, <a href="#Page_102">102</a></li> + +<li>Shortcake, strawberry, <a href="#Page_102">102</a>; +<ul class="none"> +<li>old-fashioned, <a href="#Page_102">102</a></li></ul></li> + +<li>Shredded wheat biscuit, <a href="#Page_336">336</a></li> + +<li>Silver cake, <a href="#Page_265">265</a></li> + +<li>Sirloin (see Classified Index, <a href="#BEEF">beef</a>)</li> + +<li>Skate, au beurre noir, <a href="#Page_349">349</a></li> + +<li>Smelts, broiled, Américaine, <a href="#Page_307">307</a></li> + +<li>Smelts, fillet of, Stanley, <a href="#Page_124">124</a></li> + +<li>Smelts, fried, <a href="#Page_332">332</a></li> + +<li>Smelts, planked, en bordure, <a href="#Page_347">347</a></li> + +<li>Snails (see <a href="#BREAD">Bread</a>), <a href="#Page_314">314</a></li> + +<li>Snails (pastry), <a href="#Page_192">192</a></li> + +<li>Soft clam soup, Salem, <a href="#Page_161">161</a></li> + +<li>Sole, aiguillettes of, Hotelière, <a href="#Page_46">46</a>; +<ul class="none"> +<li>Marinière, <a href="#Page_55">55</a></li></ul></li> + +<li>Sole, Colbert, <a href="#Page_147">147</a></li> + +<li>Sole, cold fillet of, Raven, <a href="#Page_359">359</a></li> + +<li>Sole, Déjazet, <a href="#Page_311">311</a></li> + +<li>Sole, fillet of, Bercy, <a href="#Page_53">53</a></li> + +<li>Sole, fillet of, Bretonne, <a href="#Page_101">101</a></li> + +<li>Sole, fillet of, Cardinal, <a href="#Page_115">115</a></li> + +<li>Sole, fillet of, Castelanne, <a href="#Page_15">15</a></li> + +<li>Sole, fillet of, Choisy, <a href="#Page_44">44</a></li> + +<li>Sole, fillet of, Diplomate, <a href="#Page_368">368</a></li> + +<li>Sole, fillet of, Doria, <a href="#Page_137">137</a></li> + +<li>Sole, fillet of, Florentine, <a href="#Page_384">384</a></li> + +<li>Sole, fillet of, Française, <a href="#Page_200">200</a></li> + +<li>Sole, fillet of, Gasser, <a href="#Page_4">4</a></li> + +<li>Sole, fillet of, Joinville, <a href="#Page_371">371</a></li> + +<li>Sole, fillet of, Judic, <a href="#Page_303">303</a></li> + +<li>Sole, fillet of, Lord Curzon, <a href="#Page_18">18</a>, <a href="#Page_140">140</a></li> + +<li>Sole, fillet of, Mantane, <a href="#Page_160">160</a></li> + +<li>Sole, fillet of, Maréchale, <a href="#Page_40">40</a></li> + +<li>Sole, fillet of, Marguery, <a href="#Page_122">122</a>, <a href="#Page_382">382</a></li> + +<li>Sole, fillet of, Maximilian, <a href="#Page_375">375</a></li> + +<li>Sole, fillet of, Meissonier, <a href="#Page_271">271</a></li> + +<li>Sole, fillet of, Montmorency, <a href="#Page_188">188</a>, <a href="#Page_215">215</a></li> + +<li>Sole, fillet of, Normande, <a href="#Page_8">8</a></li> + +<li>Sole, fillet of, Orly, <a href="#Page_78">78</a></li> + +<li>Sole, fillet of, Paul Bert, <a href="#Page_283">283</a></li> + +<li>Sole, fillet of, Paylord, <a href="#Page_229">229</a></li> + +<li>Sole, fillet of, Pondichery, <a href="#Page_266">266</a></li> + +<li>Sole, fillet of, Royal, <a href="#Page_10">10</a></li> + +<li>Sole, fillet of, Rose Caron, <a href="#Page_25">25</a></li> + +<li>Sole, fillet of, St. Cloud, <a href="#Page_109">109</a></li> + +<li>Sole, fillet of, St. Malo, <a href="#Page_360">360</a></li> + +<li>Sole, fillet of, St. Nazaire, <a href="#Page_167">167</a></li> + +<li>Sole, fillet of, Suchet, <a href="#Page_128">128</a></li> + +<li>Sole, fillet of, Talleyrand, <a href="#Page_174">174</a></li> + +<li>Sole, fillet of, Turbigo, <a href="#Page_71">71</a></li> + +<li>Sole, fillet of, under glass, <a href="#Page_84">84</a></li> + +<li>Sole, fillet of, Valeska, <a href="#Page_389">389</a></li> + +<li>Sole, fillet of, Victoria, <a href="#Page_60">60</a></li> + +<li>Sole, fillet of, Villeroi, <a href="#Page_73">73</a></li> + +<li>Sole, fillet of, au vin blanc, <a href="#Page_324">324</a></li> + +<li>Sole, fillet of, Voisin, <a href="#Page_105">105</a></li> + +<li>Sole, fried fillet of, <a href="#Page_388">388</a></li> + +<li>Sole, fried fillet of, Rémoulade, <a href="#Page_388">388</a></li> + +<li>Sole, Héloise, <a href="#Page_308">308</a></li> + +<li>Sole, médaillon of, Victor, <a href="#Page_380">380</a></li> + +<li>Sole, small fried fillet of, <a href="#Page_78">78</a></li> + +<li>Sorrel, <a href="#Page_28">28</a></li> + +<li>Sorrel soup à l'eau, <a href="#Page_159">159</a></li> + +<li>Sorrel soup with rice, <a href="#Page_186">186</a></li> + +<li>Soubise (for stuffing chops, etc.), <a href="#Page_14">14</a></li> + +<li>Soubise sauce, <a href="#Page_14">14</a> +<span class="pagenum"><a name="Page_428" id="Page_428">428</a></span></li> + +<li>Soufflé au fromage, <a href="#Page_95">95</a></li> + +<li>Soufflé glacé aux fraises and with raspberries, <a href="#Page_166">166</a></li> + +<li>Soufflé glacé, plain, <a href="#Page_148">148</a></li> + +<li>Soufflé glacé, St. Francis, <a href="#Page_160">160</a></li> + +<li>Soufflé glacé, Pavlowa, <a href="#Page_160">160</a></li> + +<li>Soup, Algérienne (cream), <a href="#Page_147">147</a></li> + +<li>Soup, artichokes (cream), <a href="#Page_166">166</a></li> + +<li>Soup, asparagus (cream), <a href="#Page_354">354</a></li> + +<li>Soup, asparagus, Favori (cream), <a href="#Page_308">308</a></li> + +<li>Soup, Bagration (cream), <a href="#Page_139">139</a></li> + +<li>Soup, bananas (cream), <a href="#Page_65">65</a></li> + +<li>Soup, bean and cabbage, <a href="#Page_279">279</a></li> + +<li>Soup, bisque d'écrivisses (cream), <a href="#Page_383">383</a></li> + +<li>Soup, bisque of California oysters (cream), <a href="#Page_9">9</a></li> + +<li>Soup, bisque of clams (cream), <a href="#Page_350">350</a></li> + +<li>Soup, bisque of crabs (cream), <a href="#Page_23">23</a></li> + +<li>Soup, burned farina, <a href="#Page_115">115</a></li> + +<li>Soup, cabbage, Normande, <a href="#Page_170">170</a></li> + +<li>Soup, Cardinal (cream), <a href="#Page_149">149</a></li> + +<li>Soup, cauliflower (cream), <a href="#Page_325">325</a></li> + +<li>Soup, celery, <a href="#Page_328">328</a></li> + +<li>Soup, celery broth, cold, <a href="#Page_251">251</a></li> + +<li>Soup, celery, Kalamazoo (cream), <a href="#Page_39">39</a></li> + +<li>Soup, chicken, Brésilienne, <a href="#Page_184">184</a></li> + +<li>Soup, chicken (cream), <a href="#Page_335">335</a></li> + +<li>Soup, chicken, Florentine, <a href="#Page_242">242</a></li> + +<li>Soup, chicken, Française, <a href="#Page_298">298</a></li> + +<li>Soup, chicken Hortense (cream), <a href="#Page_92">92</a></li> + +<li>Soup, chicken, Mulligatawny, <a href="#Page_204">204</a></li> + +<li>Soup, chicken okra, <a href="#Page_365">365</a></li> + +<li>Soup, chicken, Piedmontaise, <a href="#Page_208">208</a></li> + +<li>Soup, chicken, Portugaise, <a href="#Page_193">193</a></li> + +<li>Soup, chicken, à la Reine (cream), <a href="#Page_375">375</a></li> + +<li>Soup, chicken, San Remo, <a href="#Page_281">281</a></li> + +<li>Soup, clam, homemade, <a href="#Page_283">283</a></li> + +<li>Soup, clear green turtle, <a href="#Page_93">93</a></li> + +<li>Soup, Congolaise (cream), <a href="#Page_153">153</a></li> + +<li>Soup, Cooper, <a href="#Page_145">145</a></li> + +<li>Soup, corn and onions (cream), <a href="#Page_273">273</a></li> + +<li>Soup, Countess (cream), <a href="#Page_182">182</a></li> + +<li>Soup, crab gumbo, <a href="#Page_212">212</a></li> + +<li>Soup, croute Bretonne, <a href="#Page_190">190</a></li> + +<li>Soup, Ditalini à la Royal, <a href="#Page_272">272</a></li> + +<li>Soup, endives (cream), <a href="#Page_364">364</a></li> + +<li>Soup, farina (cream), <a href="#Page_67">67</a></li> + +<li>Soup, farina, Francis Joseph, <a href="#Page_123">123</a></li> + +<li>Soup, farina lié (cream), <a href="#Page_266">266</a></li> + +<li>Soup, flageolets (cream), <a href="#Page_216">216</a></li> + +<li>Soup, frogs' legs (cream), <a href="#Page_56">56</a></li> + +<li>Soup, German carrot, <a href="#Page_262">262</a></li> + +<li>Soup, German lentil, <a href="#Page_89">89</a></li> + +<li>Soup, giblet à l'Anglaise, <a href="#Page_323">323</a></li> + +<li>Soup, green corn (cream), <a href="#Page_69">69</a>, <a href="#Page_157">157</a></li> + +<li>Soup, hare, Uncle Sam, <a href="#Page_294">294</a></li> + +<li>Soup, Hungarian, <a href="#Page_301">301</a></li> + +<li>Soup, lamb broth à la Greque, <a href="#Page_127">127</a></li> + +<li>Soup, lamb broth à la Reine, <a href="#Page_226">226</a></li> + +<li>Soup, lamb broth, Olympic Club, <a href="#Page_164">164</a></li> + +<li>Soup, lettuce (cream), <a href="#Page_62">62</a></li> + +<li>Soup, lima beans (cream), <a href="#Page_51">51</a></li> + +<li>Soup, macaroni with leeks, <a href="#Page_261">261</a></li> + +<li>Soup, maintenon (cream), <a href="#Page_18">18</a></li> + +<li>Soup, mock turtle, <a href="#Page_46">46</a></li> + +<li>Soup, mutton, Kitchener, <a href="#Page_263">263</a></li> + +<li>Soup, onion au gratin, <a href="#Page_61">61</a>, <a href="#Page_342">342</a></li> + +<li>Soup, onion and tomato, <a href="#Page_296">296</a></li> + +<li>Soup, ox tail, English style, <a href="#Page_32">32</a></li> + +<li>Soup, oyster, family style, <a href="#Page_338">338</a></li> + +<li>Soup Pannade, <a href="#Page_63">63</a></li> + +<li>Soup, Parisienne (cream), <a href="#Page_104">104</a></li> + +<li>Soup, parsnips (cream), <a href="#Page_120">120</a>, <a href="#Page_172">172</a></li> + +<li>Soup, peas (cream), <a href="#Page_305">305</a></li> + +<li>Soup, pea, St. Germain (cream), <a href="#Page_305">305</a></li> + +<li>Soup, potatoes (cream), <a href="#Page_334">334</a></li> + +<li>Soup, pea Suzon, <a href="#Page_305">305</a></li> + +<li>Soup, pea, with vermicelli, <a href="#Page_238">238</a></li> + +<li>Soup, petite marmite, <a href="#Page_382">382</a></li> + +<li>Soup, pot au feu, <a href="#Page_75">75</a></li> + +<li>Soup, potato, Dieppoise, <a href="#Page_114">114</a></li> + +<li>Soup, potato, Faubonne, <a href="#Page_96">96</a></li> + +<li>Soup, potato and leek, <a href="#Page_333">333</a></li> + +<li>Soup, Reine Mogador (cream), <a href="#Page_97">97</a></li> + +<li>Soup, rice, à l'Allemande, <a href="#Page_217">217</a></li> + +<li>Soup, rice (cream), <a href="#Page_386">386</a></li> + +<li>Soup, rice, Palermo, <a href="#Page_233">233</a></li> + +<li>Soup, Roçol, à la Russe, <a href="#Page_154">154</a></li> + +<li>Soup, shrimp, family style, <a href="#Page_291">291</a></li> + +<li>Soup, soft clam, Salem, <a href="#Page_161">161</a></li> + +<li>Soup, sorrel, à l'eau, <a href="#Page_159">159</a></li> + +<li>Soup, sorrel, with rice, <a href="#Page_186">186</a></li> + +<li>Soup, stock for, <a href="#Page_341">341</a></li> + +<li>Soup, summer squash (cream of), <a href="#Page_300">300</a></li> + +<li>Soup, terrapin, Southern style, <a href="#Page_227">227</a></li> + +<li>Soups, thick (see <a href="#THICK_SOUPS">Classified Index</a>)</li> + +<li>Soup, tomato broth, hot or cold, <a href="#Page_221">221</a></li> + +<li>Soup, Velouté of chicken, <a href="#Page_368">368</a></li> + +<li>Soup, Velautine Aurore, <a href="#Page_141">141</a></li> + +<li>Soup, Velvet, <a href="#Page_79">79</a></li> + +<li>Soup, Viennese bean, <a href="#Page_86">86</a></li> + +<li>Soup, watercress (cream), <a href="#Page_214">214</a></li> + +<li>Soup, white bean, <a href="#Page_74">74</a></li> + +<li>Spaghetti, Caruso, <a href="#Page_98">98</a></li> + +<li>Spaghetti in cream, <a href="#Page_148">148</a></li> + +<li>Spaghetti, Milanaise, <a href="#Page_349">349</a></li> + +<li>Spanish mackerel, broiled, aux fines herbes, <a href="#Page_9">9</a></li> + +<li>Spanish mackerel, fillet of, Montebello, <a href="#Page_17">17</a></li> + +<li>Spareribs, broiled, with lentils, <a href="#Page_33">33</a></li> + +<li>Spätzel, <a href="#Page_65">65</a></li> + +<li>Special sauce, <a href="#Page_352">352</a></li> + +<li>Spiced apples, sweet, <a href="#Page_237">237</a></li> + +<li>Spiced cherries, <a href="#Page_236">236</a></li> + +<li>Spiced tomatoes, <a href="#Page_237">237</a></li> + +<li>Spiced vinegar, for pickles, <a href="#Page_236">236</a></li> + +<li>Spinach, boiled, <a href="#Page_5">5</a></li> + +<li>Spinach, English style, <a href="#Page_5">5</a></li> + +<li>Spinach in cream, <a href="#Page_52">52</a></li> + +<li>Spinach, timbale of, <a href="#Page_232">232</a></li> + +<li>Sponge cake, <a href="#Page_76">76</a></li> + +<li>Spoon or mush bread, <a href="#Page_315">315</a></li> + +<li>Spring lamb Irish stew with dumplings, <a href="#Page_283">283</a></li> + +<li>Squab (see <a href="#SQUAB_CHICKEN">Classified Index)</a></li> +<li>Squab, boneless, en aspic, <a href="#Page_209">209</a></li> + +<li>Squab, breast of, au jus, <a href="#Page_276">276</a></li> + +<li>Squab, breast of, Eveline, <a href="#Page_297">297</a>; +<ul class="none"> +<li>Périgord, <a href="#Page_123">123</a></li></ul></li> + +<li>Squab, breast of, sauté in butter, <a href="#Page_158">158</a></li> + +<li>Squab, breast of, under glass, St. Francis, <a href="#Page_35">35</a></li> + +<li>Squab, broiled, <a href="#Page_93">93</a>; +<ul class="none"> +<li>with fresh mushrooms, <a href="#Page_93">93</a></li></ul></li> + +<li>Squab chicken, broiled, <a href="#Page_351">351</a></li> + +<li>Squab chicken, Michels, <a href="#Page_214">214</a></li> + +<li>Squab chicken, plain potted, <a href="#Page_10">10</a></li> + +<li>Squab chicken, sauté, Sutro, <a href="#Page_58">58</a></li> + +<li>Squab en compote, <a href="#Page_15">15</a></li> + +<li>Squab, galantine of, <a href="#Page_211">211</a></li> + +<li>Squab pot pie, English style, <a href="#Page_1">1</a></li> + +<li>Squab roast, au jus, <a href="#Page_53">53</a></li> + +<li>Squash, to can, <a href="#Page_289">289</a></li> + +<li>Squash, Hubbard, baked, <a href="#Page_362">362</a></li> + +<li>Steak, Tartare, <a href="#Page_213">213</a></li> + +<li>Stews (see <a href="#STEWS">Classified Index</a>)</li> + +<li>Stock for soup, <a href="#Page_341">341</a></li> + +<li>Strawberries à la mode, <a href="#Page_149">149</a></li> + +<li>Strawberries, canned, <a href="#Page_133">133</a></li> + +<li>Strawberry cream pie, <a href="#Page_145">145</a></li> + +<li>Strawberry coupe, fresh, <a href="#Page_129">129</a></li> + +<li>Strawberry ice cream, <a href="#Page_340">340</a></li> + +<li>Strawberry meringue, <a href="#Page_210">210</a></li> + +<li>Strawberries, Parisienne, <a href="#Page_144">144</a></li> + +<li>Strawberry pie, <a href="#Page_86">86</a></li> + +<li>Strawberry preserves, <a href="#Page_132">132</a></li> + +<li>Strawberries, Romanoff, <a href="#Page_109">109</a></li> + +<li>Strawberry shortcake, <a href="#Page_102">102</a>; +<ul class="none"> +<li>old-fashioned, <a href="#Page_102">102</a></li></ul></li> + +<li>Strawberries, stewed, <a href="#Page_320">320</a></li> + +<li>Strawberry water ice, <a href="#Page_1">1</a></li> + +<li>Strawberry whipped cream, <a href="#Page_290">290</a></li> + +<li>String beans, <a href="#Page_322">322</a></li> + +<li>String beans, Alsacienne, <a href="#Page_102">102</a></li> + +<li>String beans salad, <a href="#Page_145">145</a>, <a href="#Page_382">382</a></li> + +<li>String beans with shallots, <a href="#Page_252">252</a></li> + +<li>String beans sweet-sour, <a href="#Page_214">214</a></li> + +<li>String beans, with tomatoes, <a href="#Page_256">256</a></li> + +<li>String beans and tomato salad, <a href="#Page_261">261</a></li> + +<li>Striped bass, Portugaise, <a href="#Page_376">376</a></li> + +<li>Striped bass, stewed, Américaine, <a href="#Page_248">248</a></li> + +<li>Striped bass, boiled, Indian soy sauce, <a href="#Page_255">255</a></li> + +<li>Striped bass, Buena Vista, <a href="#Page_184">184</a></li> + +<li>Striped bass, planked, <a href="#Page_355">355</a> +<span class="pagenum"><a name="Page_429" id="Page_429">429</a></span></li> + +<li>Strips, German almond, <a href="#Page_180">180</a></li> + +<li>Streusel cake, <a href="#Page_190">190</a></li> + +<li>Succotash, <a href="#Page_189">189</a></li> + +<li>Stuffing, rice, <a href="#Page_339">339</a></li> + +<li>Sugar, to cook to a blow, <a href="#Page_177">177</a></li> + +<li>Sugar cured ham glacé, <a href="#Page_247">247</a></li> + +<li>Summer squash au beurre, <a href="#Page_327">327</a></li> + +<li>Summer squash, cream of, soup, <a href="#Page_300">300</a></li> + +<li>Summer squash, mashed, <a href="#Page_157">157</a></li> + +<li>Summer squash, Native Son, <a href="#Page_158">158</a></li> + +<li>Supper selections, <a href="#Page_63">63</a>, <a href="#Page_64">64</a>, <a href="#Page_73">73</a>, <a href="#Page_83">83</a>, <a href="#Page_92">92</a>, <a href="#Page_96">96</a>, <a href="#Page_117">117</a>, <a href="#Page_122">122</a>, <a href="#Page_333">333</a>, <a href="#Page_335">335</a>, <a href="#Page_353">353</a>, <a href="#Page_356">356</a>, <a href="#Page_364">364</a>, <a href="#Page_371">371</a></li> + +<li>Suprême sauce, <a href="#Page_339">339</a></li> + +<li>Sweetbreads braisé, Ancienne, <a href="#Page_105">105</a></li> + +<li>Sweetbreads braisé, Clamart, <a href="#Page_96">96</a></li> + +<li>Sweetbreads braisé, Georginette, <a href="#Page_260">260</a></li> + +<li>Sweetbreads braisé (glacé), <a href="#Page_383">383</a></li> + +<li>Sweetbreads braisé, Godard, <a href="#Page_128">128</a></li> + +<li>Sweetbreads braisé, Henry IV, <a href="#Page_87">87</a></li> + +<li>Sweetbreads braisé, Marie Louise, <a href="#Page_92">92</a></li> + +<li>Sweetbreads braisé, Montebello, <a href="#Page_166">166</a></li> + +<li>Sweetbreads braisé, Pompadour, <a href="#Page_359">359</a></li> + +<li>Sweetbreads braisé, Princess, <a href="#Page_188">188</a></li> + +<li>Sweetbreads braised, Soubise, <a href="#Page_181">181</a></li> + +<li>Sweetbreads braisé, Elizabeth, <a href="#Page_213">213</a></li> + +<li>Sweetbreads braisé, St. George, <a href="#Page_162">162</a></li> + +<li>Sweetbreads braisé, Zurich, <a href="#Page_125">125</a></li> + +<li>Sweetbreads broiled, <a href="#Page_327">327</a></li> + +<li>Sweetbread croquettes, <a href="#Page_381">381</a></li> + +<li>Sweetbreads Egyptienne, <a href="#Page_229">229</a></li> + +<li>Sweetbreads, Figaro, <a href="#Page_231">231</a></li> + +<li>Sweetbreads Lavalière, <a href="#Page_178">178</a></li> + +<li>Sweetbreads, Lieb, <a href="#Page_239">239</a></li> + +<li>Sweetbreads Liencourt, <a href="#Page_293">293</a></li> + +<li>Sweetbreads Marigny, <a href="#Page_216">216</a></li> + +<li>Sweetbreads, Metropolitan Club, <a href="#Page_219">219</a></li> + +<li>Sweetbread patties in cream, <a href="#Page_11">11</a>, <a href="#Page_110">110</a></li> + +<li>Sweetbreads Poulette, <a href="#Page_208">208</a></li> + +<li>Sweetbreads Royal, <a href="#Page_285">285</a></li> + +<li>Sweetbreads, St. Albans, <a href="#Page_236">236</a></li> + +<li>Sweetbreads, Saint Mondé, <a href="#Page_306">306</a></li> + +<li>Sweetbreads, Sans Gêne, <a href="#Page_244">244</a></li> + +<li>Sweetbreads, Théodora, <a href="#Page_57">57</a></li> + +<li>Sweet omelet, plain, <a href="#Page_320">320</a></li> + +<li>Sweet potatoes, Southern style, <a href="#Page_25">25</a>, <a href="#Page_113">113</a></li> + +<li>Sweet potato croquettes, <a href="#Page_90">90</a></li> + +<li>Sweet potato pudding, <a href="#Page_315">315</a></li> + +<li>Sweet-sour sauce, <a href="#Page_61">61</a></li> +</ul> +<ul class="none"> +<li>Tahoe trout, boiled, pepper sauce, <a href="#Page_151">151</a></li> + +<li>Tahoe trout, boiled, sauce mousseline, <a href="#Page_161">161</a></li> + +<li>Tahoe trout, boiled, Vatchette, <a href="#Page_142">142</a></li> + +<li>Tango cake, <a href="#Page_275">275</a></li> + +<li>Tapioca pudding, <a href="#Page_43">43</a></li> + +<li>Tapioca royal (consommé parfait), <a href="#Page_97">97</a></li> + +<li>Tarragon sauce (estragon), <a href="#Page_106">106</a></li> + +<li>Tart, sand (sablé), <a href="#Page_69">69</a></li> + +<li>Tartar sauce, <a href="#Page_332">332</a></li> + +<li>Tartelette au Bar le Duc, <a href="#Page_16">16</a></li> + +<li>Tartelette of pears, <a href="#Page_325">325</a></li> + +<li>Tartine Russe (hors d'oeuvre), <a href="#Page_97">97</a></li> + +<li>Tea biscuits, <a href="#Page_329">329</a></li> + +<li>Tea, English breakfast (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_19">19</a></li> + +<li>Teas, selections, <a href="#Page_100">100</a>, <a href="#Page_317">317</a>, <a href="#Page_334">334</a>, <a href="#Page_337">337</a></li> + +<li>Teal duck, roasted, <a href="#Page_323">323</a></li> + +<li>Tenderloin (see Classified Index, <a href="#BEEF">beef</a>)</li> + +<li>Terrapin au beurre, <a href="#Page_278">278</a></li> + +<li>Terrapin Baltimore, <a href="#Page_81">81</a></li> + +<li>Terrapin, how to boil, <a href="#Page_81">81</a></li> + +<li>Terrapin, Jockey Club, <a href="#Page_81">81</a></li> + +<li>Terrapin Maryland, <a href="#Page_81">81</a></li> + +<li>Terrapin soup, Southern style, <a href="#Page_227">227</a></li> + +<li>Terrine de foie gras en aspic, <a href="#Page_202">202</a>, <a href="#Page_216">216</a></li> + +<li>Terrine de foie gras à la gelée, <a href="#Page_93">93</a>, <a href="#Page_359">359</a></li> + +<li>Thick soups (see <a href="#THICK_SOUPS">Classified Index</a>)</li> + +<li>Thon mariné salad (hors d'oeuvre), <a href="#Page_27">27</a></li> + +<li>Thousand Island salad dressing, <a href="#Page_335">335</a></li> + +<li>Tipsy parsons, <a href="#Page_206">206</a></li> + +<li>Toast, anchovy, <a href="#Page_139">139</a></li> + +<li>Toast, anise, <a href="#Page_277">278</a></li> + +<li>Toast, cheese, <a href="#Page_309">309</a></li> + +<li>Toast, Melba, <a href="#Page_65">65</a></li> + +<li>Toast, milk, <a href="#Page_327">327</a></li> + +<li>Tomatoes, baked, <a href="#Page_164">164</a></li> + +<li>Tomato broth, hot or cold, <a href="#Page_221">221</a></li> + +<li>Tomatoes, glacées, <a href="#Page_368">368</a></li> + +<li>Tomate Parisienne (hors d'oeuvre), <a href="#Page_28">28</a></li> + +<li>Tomatoes, pickled, green, <a href="#Page_287">287</a></li> + +<li>Tomato preserves, <a href="#Page_195">195</a></li> + +<li>Tomatoes, scalloped, <a href="#Page_260">260</a></li> + +<li>Tomatoes, sliced, <a href="#Page_306">306</a></li> + +<li>Tomatoes sliced (salad), <a href="#Page_328">328</a>, <a href="#Page_343">343</a></li> + +<li>Tomatoes, spiced, <a href="#Page_237">237</a></li> + +<li>Tomatoes, stewed, <a href="#Page_30">30</a>; +<ul class="none"> +<li>stewed, Brazilian, <a href="#Page_79">79</a></li></ul></li> + +<li>Tomatoes, stewed, family style, <a href="#Page_121">121</a></li> + +<li>Tomatoes stuffed with anchovies, <a href="#Page_104">104</a></li> + +<li>Tomatoes, stuffed, with chestnuts, <a href="#Page_3">3</a></li> + +<li>Tomatoes, stuffed, Créole, <a href="#Page_178">178</a></li> + +<li>Tomatoes, stuffed, Nana (hors d'oeuvre), <a href="#Page_358">358</a></li> + +<li>Tomatoes, stuffed, Noyer, <a href="#Page_351">351</a></li> + +<li>Tomato en surprise (hors d'oeuvre), <a href="#Page_214">214</a>, <a href="#Page_249">249</a></li> + +<li>Tomcods, fried, <a href="#Page_66">66</a></li> + +<li>Tomcods, meunière, <a href="#Page_33">33</a></li> + +<li>Tomcods, Montmorency, <a href="#Page_120">120</a></li> + +<li>Toulouse (garniture), <a href="#Page_25">25</a></li> + +<li>Tournedos, <a href="#Page_36">36</a></li> + +<li>Tournedos (see Classified Index, <a href="#BEEF">beef</a>)</li> + +<li>Tournedos, Boulanger, <a href="#Page_360">360</a></li> + +<li>Tournedos, Goncourt, <a href="#Page_368">368</a></li> + +<li>Tripe à la mode de Caën, <a href="#Page_60">60</a></li> + +<li>Tripe, Blanchard, <a href="#Page_385">385</a></li> + +<li>Tripe, boiled honeycomb, <a href="#Page_324">324</a></li> + +<li>Tripe, broiled honeycomb, Chili sauce, <a href="#Page_132">132</a></li> + +<li>Tripe, broiled honeycomb, maître d'hôtel sauce, <a href="#Page_324">324</a></li> + +<li>Tripe in cream with peppers, <a href="#Page_117">117</a></li> + +<li>Tripe Créole, <a href="#Page_378">378</a></li> + +<li>Tripe Étuvé, Bonne Femme, <a href="#Page_264">264</a></li> + +<li>Tripe, honeycomb, sauté aux fines herbes, <a href="#Page_286">286</a></li> + +<li>Tripe sauté, Lyonnaise, <a href="#Page_49">49</a></li> + +<li>Tripe and oysters in cream, <a href="#Page_368">368</a></li> + +<li>Tripe and potatoes, family style, <a href="#Page_1">1</a></li> + +<li>Tripe, Wm. H. Crane, <a href="#Page_313">313</a></li> + +<li>Trout, boiled, plain, <a href="#Page_327">327</a></li> + +<li>Trout, fillet of, Rachel, <a href="#Page_155">155</a></li> + +<li>Tuna salad, <a href="#Page_332">332</a></li> + +<li>Turbot, aiguillettes of, Bayard, <a href="#Page_169">169</a></li> + +<li>Turbot, boiled, nonpareil, <a href="#Page_240">240</a></li> + +<li>Turbot, fillet of, Bagration, <a href="#Page_291">291</a></li> + +<li>Turbot, fillet of, Bâtelière, <a href="#Page_219">219</a></li> + +<li>Turbot, fillet of, Bonnefoy, <a href="#Page_67">67</a></li> + +<li>Turbot, fillet of, Daumont, <a href="#Page_3">3</a></li> + +<li>Turbot, fillet of, Jean Bart, <a href="#Page_163">163</a></li> + +<li>Turbot, fillet of, Nesles, <a href="#Page_94">94</a></li> + +<li>Turbot, fillet of, Sarcey, <a href="#Page_103">103</a></li> + +<li>Turbot, fillet of, Tempis, <a href="#Page_223">223</a></li> + +<li>Turbot, fillet of, Windsor, <a href="#Page_118">118</a></li> + +<li>Turkey, broiled baby, <a href="#Page_192">192</a></li> + +<li>Turkey, deviled legs with chow chow, <a href="#Page_19">19</a></li> + +<li>Turkey hash, Château de Madrid, <a href="#Page_185">185</a></li> + +<li>Turkey hash on toast, <a href="#Page_356">356</a></li> + +<li>Turkey livers en brochette, <a href="#Page_66">66</a></li> + +<li>Turkey, roast, <a href="#Page_66">66</a></li> + +<li>Turkey stuffed with chestnuts, <a href="#Page_355">355</a></li> + +<li>Turnips glacés, <a href="#Page_378">378</a></li> + +<li>Turnips, mashed, <a href="#Page_369">369</a></li> + +<li>Tutti frutti (see <a href="#ICES">Ices, etc.</a>), <a href="#Page_41">41</a></li> + +<li>Tutti frutti pudding, <a href="#Page_297">297</a></li> +</ul> +<ul class="none"> +<li>Vanilla brandy, <a href="#Page_205">205</a></li> + +<li>Vanilla Charlotte glacée, <a href="#Page_114">114</a></li> + +<li>Vanilla cream sauce, <a href="#Page_24">24</a></li> + +<li>Vanilla custard pie, <a href="#Page_111">111</a>, <a href="#Page_328">328</a></li> + +<li>Vanilla custard with meringue, <a href="#Page_206">206</a></li> + +<li>Vanilla Darioles, <a href="#Page_240">240</a></li> + +<li>Vanilla ice cream, <a href="#Page_320">320</a></li> + +<li>Vanilla meringue pie, <a href="#Page_111">111</a></li> + +<li>Varsovienne (soup garnish), <a href="#Page_319">319</a></li> + +<li>Veal, breast, stuffed, au jus, <a href="#Page_27">27</a></li> + +<li>Veal chops, broiled, <a href="#Page_330">330</a></li> + +<li>Veal chops en papillote, <a href="#Page_40">40</a></li> + +<li>Veal cutlets, breaded, tomato sauce, <a href="#Page_148">148</a></li> + +<li>Veal, fricandeau of, au jus, <a href="#Page_98">98</a></li> + +<li>Veal fricassee, <a href="#Page_20">20</a></li> + +<li>Veal kidney, broiled, English style, <a href="#Page_168">168</a></li> + +<li>Veal kidney, roast, <a href="#Page_378">378</a></li> + +<li>Veal kidney, saute au Madère, <a href="#Page_258">258</a> +<span class="pagenum"><a name="Page_430" id="Page_430">430</a></span></li> + +<li>Veal, leg of, au jus, <a href="#Page_333">333</a></li> + +<li>Veal, loin of, roasted, <a href="#Page_179">179</a></li> + +<li>Veal, (paprika schnitzel), <a href="#Page_65">65</a></li> + +<li>Veal paprika (stew), <a href="#Page_212">212</a></li> + +<li>Veal, rolled, Huguenin, <a href="#Page_85">85</a></li> + +<li>Veal sauté, Catalane, <a href="#Page_302">302</a></li> + +<li>Veal, shoulder, au jus, <a href="#Page_325">325</a></li> + +<li>Veal sweetbreads (see Classified Index, <a href="#VEAL">veal</a>)</li> + +<li>Veal, Wiener schnitzel, <a href="#Page_34">34</a></li> + +<li>Vegetables (see <a href="#VEGETABLES">Classified Index</a>)</li> + +<li>Vegetable salad, fresh, <a href="#Page_17">17</a></li> + +<li>Velvet soup, <a href="#Page_79">79</a></li> + +<li>Veloutine Aurore (soup), <a href="#Page_141">141</a></li> + +<li>Velouté of chicken (soup), <a href="#Page_368">368</a></li> + +<li>Venitienne sauce, <a href="#Page_148">148</a></li> + +<li>Venison chop (steak), port wine sauce, <a href="#Page_235">235</a></li> + +<li>Venison, roast saddle of, <a href="#Page_198">198</a></li> + +<li>Vert d'épinards (green coloring), <a href="#Page_44">44</a></li> + +<li>Verte sauce, <a href="#Page_116">116</a></li> + +<li>Victor salad dressing, <a href="#Page_112">112</a></li> + +<li>Victoria (see <a href="#FISH">Fish</a>), <a href="#Page_60">60</a></li> + +<li>Viennese bean soup, <a href="#Page_86">86</a></li> + +<li>Vinaigrette sauce, <a href="#Page_389">389</a></li> + +<li>Vinegar, spiced, for pickles, <a href="#Page_236">236</a></li> + +<li>Violets, preserved, <a href="#Page_289">289</a></li> + +<li>Virginia ham and eggs, <a href="#Page_104">104</a></li> + +<li>Vol au vent patty shells, <a href="#Page_25">25</a></li> + +<li>Vol au vent of salmon, Génoise, <a href="#Page_122">122</a></li> + +<li>Vol au vent, Toulouse, <a href="#Page_373">373</a></li> +</ul> +<ul class="none"> +<li>Wafers, almond, <a href="#Page_214">214</a></li> + +<li>Wafers, mint, <a href="#Page_307">307</a></li> + +<li>Waffles, <a href="#Page_331">331</a>, <a href="#Page_176">176</a></li> + +<li>Waldorf salad, <a href="#Page_347">347</a></li> + +<li>Water ice, apple, <a href="#Page_91">91</a></li> + +<li>Water ice, cantaloup, <a href="#Page_1">1</a></li> + +<li>Water ice, cranberry, <a href="#Page_299">299</a></li> + +<li>Water ice, lemon, <a href="#Page_1">1</a></li> + +<li>Water ice, macédoine, <a href="#Page_6">6</a></li> + +<li>Water ice, Normandie, <a href="#Page_6">6</a></li> + +<li>Water ice, orange, <a href="#Page_1">1</a></li> + +<li>Water ice, raspberry, <a href="#Page_1">1</a>, <a href="#Page_337">337</a></li> + +<li>Water ice, red currant, <a href="#Page_300">300</a></li> + +<li>Water ice, strawberry, <a href="#Page_1">1</a></li> + +<li>Watercress salad, <a href="#Page_48">48</a></li> + +<li>Watermelon preserves, <a href="#Page_194">194</a></li> + +<li>Wax beans in butter, <a href="#Page_117">117</a></li> + +<li>Wedding feast selections, <a href="#Page_293">293</a>, <a href="#Page_390">390</a></li> + +<li>Wedding cake, <a href="#Page_293">293</a></li> + +<li>Welch rabbit, <a href="#Page_356">356</a></li> + +<li>Welch rabbit, special, <a href="#Page_317">317</a></li> + +<li>Wheat bran gems, <a href="#Page_318">318</a></li> + +<li>Whipped cream, <a href="#Page_156">156</a></li> + +<li>Whipped cream, banana, <a href="#Page_290">290</a></li> + +<li>Whipped cream in cup, <a href="#Page_246">246</a></li> + +<li>Whipped cream, peach, <a href="#Page_290">290</a></li> + +<li>Whipped cream, raspberry, <a href="#Page_290">290</a></li> + +<li>Whipped cream, strawberry, <a href="#Page_290">290</a></li> + +<li>White bean salad, <a href="#Page_226">226</a></li> + +<li>White bean soup, <a href="#Page_74">74</a></li> + +<li>White wine sauce, <a href="#Page_324">324</a></li> + +<li>Whitebait, fried, <a href="#Page_75">75</a></li> + +<li>Whitebait on graham bread, <a href="#Page_354">354</a></li> + +<li>Whitefish, baked, St. Menehould, <a href="#Page_226">226</a></li> + +<li>Whitefish boiled, Golfin, <a href="#Page_377">377</a></li> + +<li>Whitefish, boiled, Netherland style, <a href="#Page_1">1</a></li> + +<li>Whitefish, broiled, maître d'hôtel, <a href="#Page_342">342</a></li> + +<li>Wiener schnitzel (veal), <a href="#Page_34">34</a></li> + +<li>Windsor sandwich, <a href="#Page_100">100</a></li> + +<li>Wine jelly, <a href="#Page_40">40</a></li> + +<li>Wine jelly with apricots, <a href="#Page_270">270</a></li> + +<li>Wine jelly with berries, <a href="#Page_270">270</a></li> + +<li>Wine jelly with peaches, <a href="#Page_270">270</a></li> + +<li>Wine jelly with whipped cream, <a href="#Page_247">247</a></li> + +<li>Wine sauce, <a href="#Page_208">208</a></li> +</ul> +<ul class="none"> +<li>Yarmouth bloater, <a href="#Page_342">342</a></li> + +<li>Yarmouth bloater in oil (hors d'oeuvre), <a href="#Page_98">98</a></li> + +<li>Yorkshire buck, <a href="#Page_122">122</a></li> + +<li>Yorkshire pudding, <a href="#Page_349">349</a></li> +</ul> + +<p class="p6"></p> +<hr class="l30" /> +<p class="b20 center"><i>The Epicurean</i></p> + +<p class="center b12"><i>By</i> <span class="smcap">Chas. Ranhofer</span></p> + +<p class="center b12">An All-Around Cook Book for the Kitchen, Pastry +Room, Pantry, Storeroom, and Beverage Room</p> + +<p>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.</p> + +<p>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.</p> + +<p class="center b11">Note the Diversity of the Contents</p> + +<p> +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.</p> + +<p>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.</p> + +<p>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 +bouchées, 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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>Next is the "Bakery" department with 17 recipes, together +with full information regarding utensils, yeast, ferment, +leaves, etc., etc.</p> + +<p>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.</p> + +<p>Then follows a very interesting chapter on "Wines," +with information regarding the care of bottling, clarifying, +decanting, and freezing; punches, dessert, drinks, etc.</p> + +<p>This is followed with a pictorial display of "last century" +tables, and a "Collection of Delmonico's Menus," occupying +64 pages of the book.</p> + +<p>The volume ends with a comprehensive index occupying +44 double column pages.</p> + +<div class="blockquot"> +<p>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.</p> +</div> + +<p class="center b13"> +PRICE $7.00 Postage Prepaid</p> +<p class="center">For Sale by</p> +<p class="center b11">THE HOTEL MONTHLY BOOKSHOP</p> + +<p class="center">950 Merchandise Mart<br /> +JOHN WILLY, <i>Inc.</i><br /> +CHICAGO 54, ILL.</p> + +<hr /> + +<p class="center b15">Popular Handbooks</p> + +<p class="center">for Hotel, Restaurant, Transportation<br /> +Catering, Institution and Club Use</p> + +<hr class="l15" /> + +<p class="p2"><b>The Epicurean (Ranhofer)</b><span class="flright"> $7.00</span></p> + +<p>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.</p> + +<p class="p2"><b>The Palmer House Cook Book (Amiet)</b><span class="flright">$3.00</span></p> + +<p>Here is the book you have been waiting for ... the +<i>new</i> Palmer House Cook Book ... newly revised, +new recipes ... illustrated with 20 beautiful natural +color and 20 black and white illustrations. The +<i>new</i> Palmer House Cook Book contains all the +menus and recipes that made the first edition a +best seller, <i>plus</i> 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 <i>new</i> 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 × 8 inches, cloth +bound.</p> + +<p class="p2"><b>The Hotel St. Francis Cook Book (Hirtzler)</b><span class="flright">$3.00</span></p> + +<p>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.</p> + +<p class="p2"><b>The Edgewater Salad Book (Shircliffe)</b><span class="flright">$5.00</span></p> + +<p>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.</p> + +<p class="p2"><b>The Edgewater Salad Portfolio (Shircliffe)</b><span class="flright">$2.00</span></p> + +<p>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 × 11-1/4 +inches, each showing one or two of the salads, +and are suitable for framing. The portfolio may +be used by the maître d'hôtel 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.</p> + +<p class="p2"><b>The Edgewater Sandwich Book (Shircliffe)</b><span class="flright">$2.00</span></p> + +<p>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.</p> + +<p class="p2"><b>A Selection of Dishes and the Chef's Reminder +(Fellows)</b><span class="flright">$1.00</span></p> + +<p>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.</p> + +<p class="p2"><b>The Hotel Butcher, Garde Manger and Carver +(Frank Rivers)</b><span class="flright">$2.00</span></p> + +<p>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.</p> + +<p class="p2"><b>Ideas for Refreshment Rooms</b><span class="flright">$1.00</span></p> + +<p>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.</p> + +<p class="p2"><b>The Culinary Handbook (Fellows)</b><span class="flright">$2.00</span></p> + +<p>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.</p> + +<p class="p2"><b>The Menu Maker (Fellows)</b><span class="flright">$2.00</span></p> + +<p>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.</p> + +<p class="p2"><b>Paul Richards' Pastry Book</b><span class="flright">$2.00</span></p> + +<p>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.</p> + +<p class="p2"><b>Pastry for the Restaurant (Richards)</b><span class="flright">$1.00</span></p> + +<p>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.</p> + +<p class="p2"><b>Candy for Dessert (Richards)</b><span class="flright">$1.00</span></p> + +<p class="p2"><b>Ice Cream for Small Plants (Etta H. Handy)</b><span class="flright">$2.50</span></p> + +<p>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, <i>Ice Cream For Small Plants</i> +enables them to specify formulas for an almost +unlimited variety of frozen desserts. 180 pages, +5 x 7½ inches, durable cloth binding.</p> + +<p class="p2"><b>The Vest Pocket Pastry Book (Meister)</b><span class="flright">$1.00</span></p> + +<p>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.</p> + +<p class="p2"><b>The Vest Pocket Vegetable Book (Moore)</b><span class="flright">$1.00</span></p> + +<p>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.</p> + +<p class="p2"><b>The Book of Sauces (Senn)</b><span class="flright">$1.00</span></p> + +<p>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.</p> + +<p class="p2"><b>The Fish and Oyster Book (Kientz)</b><span class="flright">$1.00</span></p> + +<p>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 6½ 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.</p> + +<p class="p2"><b>Economical Soups and Entrees (Vachon)</b><span class="flright">$1.00</span></p> + +<p>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.</p> + +<p class="p2"><b>Eggs In a Thousand Ways (Meyer)</b><span class="flright">$1.00</span></p> + +<p>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.</p> + +<p class="p2"><b>Drinks (Jacques Straub)</b><span class="flright">$1.00</span></p> + +<p>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.</p> + +<p>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).</p> + +<p class="p2"><b>The Menu Translator (Duchamp & Jenning)</b><span class="flright">$3.00</span></p> + +<p>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 7½ inches.</p> + +<p class="p2"><b>Advertising of Hotels (Clarence Madden)</b><span class="flright">$2.00</span></p> + +<p>This is the first practical, comprehensive inquiry +into hotel advertising ever made available. It is +the only book which treats the problem of selling +rooms and service in its entirety—promotion, +publicity, "in-the-house", "word-of-mouth", copy, +appropriation, media selection, and agency contact. +Mr. Madden is acquainted with both sides +of the advertising picture. His book brings the +two into sharp focus and shows their proper relationship.... +Anyone who is in any way affected +by hotel advertising should be sure to have on +hand a copy of "THE ADVERTISING OF +HOTELS" for study, reference, and guidance.</p> + +<p class="p2"><b>The Van Orman System of Hotel Control</b><span class="flright">$ .50</span></p> + +<p>A book illustrating and describing the many forms +used in the hotels of the Van Orman Chain of +hotels.</p> + +<p class="p2"><b>American Plan Check System (Lewis)</b><span class="flright">$1.00</span></p> + +<p class="p2"><b>Hospitality (McGovern)</b><span class="flright">$1.00</span></p> + +<p class="p2"><b>The American Waiter (Goins)</b><span class="flright">$1.00</span></p> + +<p>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.</p> + +<p class="center p2"> +<span class="b11">The Hotel Monthly Bookshop</span><br /> +John Willy, Inc.<br /> +950 Merchandise Mart<br /> +Chicago 54, Illinois</p> + + + + + + + + +<pre> + + + + + +End of Project Gutenberg's The Hotel St. Francis Cook Book, by Victor Hirtzler + +*** END OF THIS PROJECT GUTENBERG EBOOK THE HOTEL ST. FRANCIS COOK BOOK *** + +***** This file should be named 39550-h.htm or 39550-h.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/3/9/5/5/39550/ + +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) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. 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