Chapter X: Preface (10)

=Clams en cocotte, Californienne.= Remove three dozen Little Neck clams from their shells and put in an earthern casserole or cocotte dish with two ounces of butter. Then add one-half cup of raw fine-chopped celery, two heads of fresh mushrooms chopped very fine, and a little chives sliced very fine, and some chopped parsley. Season with salt and pepper, put two more ounces of butter on top, and place in oven to bake. Cook for twenty minutes, and serve from the cocotte, direct from the oven.

=Croute Bretonne.= Put two pounds of beef shin and five pounds of beef bones in a casserole or soup kettle. Add one gallon of cold water, bring slowly to a boil, and skim well. Then add one spoonful of salt, a bouquet garni, half of a small head of cabbage or kale, two turnips, two carrots, one parsnip and an onion. Boil for three hours; then strain the broth into a soup tureen. Chop the vegetables very fine, put in salad bowl, season with salt, pepper, and a little grated nutmeg, and add a little chopped parsley and one-half cup of grated cheese. Cut some bread in round pieces the size of a silver half dollar, and toast on one side. Put the puree of vegetables on the toasted side of the croutons, place on a buttered pan and bake in the oven until brown. Serve on a napkin with the broth.

=Chicken saute, Viennoise.= Joint a spring chicken, season with salt and pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in melted butter. When done place on a platter, pour cream sauce around it, and garnish with new peas cooked in butter.

=German coffee cake.= One pound of flour, one ounce of yeast, six ounces of butter, three ounces of sugar, three eggs, and the rind of a lemon. Prepare and raise the dough in the same manner as for coffee cake. Roll out until about one-half inch thick, or thicker, if desired. Brush over with egg, and spread some Streusel on top (see Streusel cake). Allow to raise, and bake in a moderate oven.

=Streusel cake.= One-half pound of flour, six ounces of sugar, four ounces of melted butter, one-half ounce of cinnamon, the juice of one lemon, and the yolk of one egg. Mix all together, and pass through a coarse sieve. Make a coffee cake dough, roll out, and spread the above mixture over the top. Allow to raise, and then bake. (This cake is the same as German coffee cake.)

=Cinnamon cake.= Roll out some German coffee cake dough about one-half inch thick. Brush over with melted butter, and spread granulated sugar mixed with powdered cinnamon, on top. Allow to raise, and then bake.

=Coffee fruit cake.= Add to German coffee cake mixture three ounces of currants, three ounces of raisins, two ounces of lemon peel, and two ounces of citron chopped fine. Roll out to about one-half inch thick, allow to rise, and bake. When done ice over with very thin lemon icing.

=Coffee cream cake.= Roll out some German coffee cake dough very thin. Spread over with pastry cream (see pastry cream). And cover with another thin sheet of coffee cake dough. Brush over with egg, spread some Streusel over the top, allow to raise, and bake.

JULY 4

BREAKFAST
Sliced pineapple
Farina with cream
Uncolored Japan tea
Crescents

LUNCHEON
Canape thon marine
Poached eggs, Creole
Lamb chops, Robinson
Lyonnaise potatoes
Corn saute in butter
Orange compote
Snails (cake)
Demi tasse

DINNER
Consomme Florentine
Ripe olives. Celery
Sand dabs, meuniere
Broiled baby turkey, cranberry sauce
Baked sweet potatoes
Summer squash
Lettuce salad, egg dressing
Coupe St. Jacques
Macaroons
Coffee

=Poached eggs, Creole.= Put some boiled rice on a platter, lay four poached eggs on top, and cover with Creole sauce.

=Lamb chops, Robinson.= Broil eight lamb chops, and lay them on a platter. Clean a dozen chicken livers, cut in four, season with salt and pepper, put in a frying pan with two ounces of hot melted butter, and saute for three minutes. Then sprinkle with a spoonful of flour, add a cup of bouillon or broth, boil for a minute, add a little dry sherry wine, and pour over the chops.

=Corn saute in butter.= Cut the corn from eight ears, put in a saute pan with two ounces of butter, season with salt and pepper, and cook for ten minutes.

=Orange compote.= Take the outside yellow skin from six oranges cut very fine in Julienne style. Cook for thirty minutes in water, changing about three times. Changing the water takes away the bitter taste. Now peel the fine skin of the six oranges very clean, and cut in two, crosswise. In a sauce pan put one pound of sugar, a gill of water, and a drop of red coloring, and boil for ten minutes. Add the cooked skins to the syrup and boil again for fifteen minutes. Put the oranges in a deep bowl and pour the syrup over them.

=Consomme Florentine.= Add to consomme printanier two pancakes cut Julienne style, and some chervil.

=Broiled baby turkey.= Split a young turkey through from the back, wash well, and dry with a towel. Season with salt and pepper, roll in oil, and broil. When done place on four pieces of buttered toast, pour a cup of maitre d'hotel sauce over it, and garnish with watercress and two lemons cut in half.

=Snails (cake).= Take some German coffee cake dough and roll out into a square sheet, about one-quarter inch thick. Brush over with melted butter, and spread with some currants, citron chopped fine, sugar and cinnamon. Roll the sheet of dough into a roll, and cut in slices about one-quarter inch thick. Lay them on a buttered pan and allow to raise until nearly double in size. Bake in moderate oven, and when done, and still hot, coat over with thin lemon icing.

JULY 5

BREAKFAST
Iced grapefruit juice
Scrambled eggs with Swiss cheese
Rolls
Coffee

LUNCHEON
Cold stuffed eggs, with anchovies
Terrine de foie gras
Hearts of lettuce
Assorted French pastry
Demi tasse

DINNER
Chicken soup, Portugaise
Salted almonds
Fillet of bass, Brighton
Paprika schnitzel
Gnocchis au gratin
Chiffonnade salad
Artichokes, Hollandaise
Strawberry water ice
Assorted cakes
Coffee

=Scrambled eggs with Swiss cheese.= Cut one-quarter pound of Swiss cheese in very small squares. Put an ounce of butter in a casserole with the cheese, and heat slightly; then add ten beaten eggs, one-half cup of cream, season with salt and pepper, and scramble in the usual manner.

=Chicken soup, Portugaise.= Put a soup hen on the fire in three quarts of water, bring to a boil, and skim well. Then add a tablespoonful of salt, two carrots, one onion, and a bouquet garni, and boil slowly until the fowl is done. Then skim the broth, and cut the carrots and the onion in small squares, and return to the soup. Peel four tomatoes, squeeze out the juice, cut in small squares, and also add to the soup. Bring to a boil, add a cup of boiled rice, and serve.

=Fillet of bass, Brighton.= Place four fillets of bass in a buttered pan, season with salt and pepper, add one-half glass of white wine, cover with buttered paper, and set in oven for five minutes. Then place the fillets on a platter; and put what remains in the pan in a casserole, add one pint of well-seasoned sauce Italienne, bring to a boil, and pour over the fish. Sprinkle with grated cheese, put small bits of butter on top, and bake in oven for fifteen minutes. Sprinkle with fresh-chopped parsley and the juice of a lemon.

=Fillet of fish au gratin, a l'Italienne.= Use any kind of fish cut in fillets; large fish cut in slices; or whole small fish. Prepare in the same manner as Fillet of Bass, Brighton.

=Cold stuffed eggs, with anchovies.= Boil six eggs until hard, remove the shells, and cut in two lengthwise. Pass the yolks through a fine sieve, and mix with one dozen anchovies in oil cut in small squares, a little pepper, and a teaspoonful of mayonnaise sauce. Fill the whites of the eggs with this mixture, and serve on a napkin with parsley in branches and two lemons cut in four.

JULY 6

BREAKFAST
Boiled farina in milk
Mixed fruit compote
Dry toast
Coffee

LUNCHEON
Grapefruit with cherries
Scrambled eggs, Caroline
Veal chop saute, in butter
Mixed flageolet and string beans
Mashed potatoes
Escarole salad
Roquefort cheese with crackers
Coffee

DINNER
Consomme, Nicoise
Queen olives
Frogs' legs saute, aux fines herbes
Larded tenderloin of beef, jardiniere
Duchesse potatoes
Alligator pear, French dressing
Sherbet au rhum
Assorted cakes
Coffee

=Boiled farina in milk.= Bring a quart of milk to a boil, add a small pinch of salt, and pour a half pound of farina into it slowly so dough balls will not form. Cook for fifteen minutes.

=Scrambled eggs, Caroline.= Cut two boiled artichoke bottoms and two slices of boiled ham in small squares. In a casserole put the ham with two ounces of butter, heat, and then add ten beaten eggs, season with salt and pepper, add one-half cup of cream, and scramble in the usual manner. Just before finishing add the artichokes.

=Consomme, Nicoise.= To consomme vermicelli add a peeled tomato cut in small squares. Bring to a boil, and serve with grated cheese, separate.

=Watermelon preserves.= Select a melon with a thick rind, and cut in any shape desired. Lay the pieces in strong salt water for two or three days; then soak in clear water for twenty-four hours, changing the water frequently. Then put in alum water for two hours to harden. To every pound of fruit use one pound of sugar. Make a syrup of the sugar and a few pieces of ginger root and one lemon sliced thin. After boiling for a few minutes, remove the lemon and ginger, add the melon, and boil until transparent. Lift carefully, and place in glass jars. Fill the jars with the syrup.

=Canned pears.= Peel, halve and core ten pounds of pears. Put in a vessel with five pounds of granulated sugar, one sliced lemon, one teaspoonful of ground cinnamon, a little grated nutmeg, and a small piece of ginger root. Tie the cinnamon and nutmeg loosely in a piece of gauze. Cook all together until the pears turn pink. Put in jars, and seal while still hot.

=Canned peaches.= Pare twelve pounds of peaches, cut in half, and lay in cold water until needed. Put on the stove three pounds of sugar with nine pints of water. Boil to a syrup. Set the jars on a cloth in hot water. Fill the jars with the cold peaches, putting a generous layer of sugar between them. When the jars are full fill up with the hot syrup, and seal immediately. Twelve pounds of fruit and three pounds of sugar will fill six quart jars.

=Canned apples and quinces.= Pare and cut equal quantities of apples and quinces. First cook the quinces in just sufficient water to cover. Then remove, and cook the apples in the same water. In a vessel put a layer of quinces, then a layer of apples, and so on until all are used. Pour over them a syrup made of half a pound of sugar for each pound of fruit; and allow to stand over night. Then boil for five minutes, and seal in jars.

=Tomato preserves.= Scald and peel carefully some small, pear-shaped, half ripe tomatoes. Prick with a needle to prevent their bursting, and put their weight in sugar over them. Let them set overnight, then pour off the liquid into a preserving kettle, and boil until it is a thick syrup. Clarify with the white of an egg, add the tomatoes, and boil until transparent. A small piece of ginger root; or a lemon sliced very thin, to each pound of fruit, and cooked in the syrup, improves it.

=Apple butter.= To three gallons of cooked apples add one quart of cider, five pounds of brown sugar, and several sticks of cinnamon. Boil down to about two gallons.

JULY 7

BREAKFAST
Fresh raspberries with cream
Ham and eggs
Rolls
Coffee

LUNCHEON
Cantaloupe
Cold consomme in cups
Cold larded tenderloin of beef
Cauliflower salad
Floating island
Lady fingers
Demi tasse

DINNER
Potage Honolulu
Radishes
Stuffed clams
Chicken saute, Lafitte
Beets a la Russe
Green corn saute
Gauffrette potatoes
Biscuit glace, pistachio
Assorted cakes
Coffee

=Cauliflower salad.= Boil two heads of cauliflower in salt water for ten minutes. Allow to become cold, and serve in salad bowl with French dressing, or mayonnaise sauce.

=Potage Honolulu.= Put on the fire a soup hen, in three quarts of water; season with a tablespoonful of salt, and bring to a boil. Then add one bouquet garni, three onions, three green peppers, and three-quarters of a pound of rice. When the hen is boiled soft remove it, with the bouquet garni and the peppers. Strain the rice, onions and broth through a fine sieve, and put back in the casserole. Bring to a boil, and bind with the yolks of two eggs mixed with a cup of cream. Season well with salt and Cayenne pepper, and add three canned red peppers cut in small squares, before serving.

=Stuffed clams.= Remove the clams from twenty-four large Little Necks. Wash the shells very clean, so there will be no sand in them. Chop the clams, and mix with three fresh mushrooms chopped fine, one truffle, a little chopped parsley and three ounces of butter. Season with salt and pepper, and then fill the shells. Place on a pan, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in the oven for fifteen minutes. Serve on a napkin, with parsley, and lemons cut in half.

=Chicken saute, Lafitte.= Cut a spring chicken in four, and season with salt and pepper. Put two ounces of butter in a saute pan, heat, and then add the chicken. Cook until golden yellow, then sprinkle with a tablespoonful of flour and cook until the flour is yellow. Then add half a glass of claret and a cup of stock, bouillon or chicken broth. In another frying pan put a spoonful of olive oil, heat, then add a can of cepes, toss them while cooking slightly, and add to the chicken. Peel one tomato, cut in eight, and also add to the chicken. Simmer together for twenty minutes. Then place the chicken on a platter; boil the sauce for five minutes more, season well with salt and pepper, add some chopped parsley, and pour over the chicken. Lay six fleurons around the platter.

=Beets a la Russe.= Slice a dozen boiled beets, put in a saute pan with two ounces of butter, season with salt and pepper, and simmer for about five minutes. Just before serving add six leaves of fresh mint chopped very fine.

JULY 8

BREAKFAST
Apricots
Shirred eggs with peppers
Rolls
Coffee

LUNCHEON
Beef marrow, Princess
Eggs, Garcia
Bread custard pudding
Demi tasse

DINNER
Consomme Charles Quint
Broiled salmon, a la Russe
Noisettes of lamb, Montpensier
Roast duckling, apple sauce
Fried sweet potatoes
Green corn
Chicory salad
Philadelphia vanilla ice cream
Assorted cakes
Coffee

=Shirred eggs with peppers.= Cut four whole green peppers in small squares. Take four individual shirred egg dishes and put a teaspoonful of butter in each. Divide the chopped peppers equally among the four dishes, and simmer until nearly cooked; then break two eggs in each dish, season with salt and a little pepper, and cook again until the eggs are done.

=Beef marrow, Princess.= Have the butcher take the marrow out of four beef shin bones. Lay them whole in cold water for an hour, so the blood will run out. Then put the marrow in a casserole, in two quarts of cold water; add a tablespoonful of salt, bring to a boil, and let the marrow stand for half an hour in the boiling water. Then place it on four pieces of dry toast, and cover with well-seasoned Bordelaise sauce. When making the Bordelaise sauce omit the marrow.

=Bread custard pudding.= Over half a pound of bread crumbs pour a custard made of one quart of milk, the yolks of three eggs, three whole eggs, four ounces of sugar, and the grated rind of a lemon. Put in small moulds, and bake in a bain-marie. Serve with a cream sauce.

=Cocoanut pudding.= One-quarter pound of grated cocoanut, one-quarter pound of bread crumbs, and custard same as for bread custard pudding. Bake in the same way, and serve with cream sauce.

=Consomme Charles Quint.= Serve in hot consomme equal parts of chicken dumplings and asparagus tips. Add some picked chervil leaves.

=Broiled salmon a la Russe.= Cut two slices of salmon about one and one-half inches thick, and season well. Roll in oil, and broil. When done place on a platter, and spread two tablespoonfuls of anchovy butter on top. Serve separate Hollandaise sauce to which has been added two tablespoonfuls of fresh caviar.

=Anchovy butter.= Mix two tablespoonfuls of butter with two tablespoonfuls of essence of anchovies, the juice of a lemon, and a little chopped parsley. Anchovies in salt, soaked in cold water for an hour; or anchovies in oil; forced through a fine sieve, may be used if desired. Use in the same proportion as given for the essence.

=Noisettes of lamb, Montpensier.= Season four noisettes of lamb with salt and pepper, roll in oil, and broil. Then place on a platter; put on one side four artichoke bottoms filled with French peas in butter, and on the other side Parisian potatoes. Put a spoonful of Bearnaise sauce on top of each noisette, and serve.

JULY 9

BREAKFAST
Sliced figs with cream
Boiled salt mackerel
Baked potatoes
Rolls
Coffee

LUNCHEON
Cantaloupe
Clam broth in cups
Scrambled eggs, Havemeyer
Roast rack of mutton
String beans
Potato salad
Roquefort cheese with crackers
Coffee

DINNER
Potage Coburg
Ripe California olives
Lobster, Becker
Roast saddle of venison, currant jelly
Red cabbage
Potatoes, nature
Knickerbocker salad
Cocoanut pudding
Demi tasse

=Scrambled eggs, Havemeyer.= Peel two tomatoes, cut in half, squeeze out the juice, and cut in small squares. Put in a sauce pot one ounce of butter, heat, add the tomatoes, and simmer for two minutes. Then add eight beaten eggs, and one-half cup of cream. Season with salt and pepper. Scramble in the usual manner.

=Potage Coburg.= Mix one quart of mock turtle soup with one pint of consomme tapioca; and just before serving add one-half cup of very small gnocchis.

=Lobster, Becker.= Put in a saute pan two ounces of butter, heat, add the tails of two boiled lobsters cut in slices, season with salt and pepper, and toss in pan for five minutes. Then add one-half glass of sherry wine, and boil for five minutes. Then add a cupful of very thick table cream, and boil again for five minutes. Then bind with the yolks of two eggs mixed with two ponies of very dry sherry wine. Before serving add a dozen slices of truffle.

=Roast saddle of venison.= Cook the saddle larded or plain, as desired. In a roasting pan put one sliced onion, one carrot, a small piece of celery, a sprig of thyme, two bay leaves, two cloves, and a spoonful of pepper berries. Season the saddle well, and lay in the pan, with two ounces of butter on top of the venison. Put in the oven and baste continually. When the saddle is done take out of the pan, and drain off the fat. Then put in the pan one-half glass of sherry wine, and reduce by boiling until nearly dry. Then add one cup of beef or chicken stock, one spoonful of meat extract, season with salt and pepper, and boil until reduced one-half. Pour over the saddle, or serve separate, as desired.

JULY 10

BREAKFAST
Stewed prunes
Boiled eggs
Dry toast
English breakfast tea

LUNCHEON
Grapefruit, cardinal
Cold consomme in cups
Cold pheasant pie with meat jelly
Chiffonnade salad
Lemon water ice
Lady fingers
Demi tasse

DINNER
Potage Dagobert
Radishes
Fillet of sole, a la Francaise
Tournedos, Porte Maillot
Roast chicken
Lettuce salad
Strawberry ice cream
Assorted cakes
Coffee

=Grapefruit, Cardinal.= Peel four grapefruit and slice them. Drain off the juice, and put the slices in supreme glasses. Force two small baskets of fresh raspberries through a fine sieve, put in a bowl, add two spoonfuls of powdered sugar and one pony of kirschwasser, mix well, and pour over the grapefruit.

=Cold pheasant pie.= Cut the breasts from two pheasants, and trim carefully. Put all of the trimmings and the meat of the legs without the bones, in an earthern jar; add three chopped shallots, and a bouquet garni, cover with sherry wine, and allow to stand for two days. Simmer the bones, with an onion, carrot, and a little celery, in two ounces of butter, until slightly brown. Then cover with a quart of stock, and cook slowly until reduced one-half. Keep this to mix with the forcemeat. Pass through a fine meat chopper one pound of veal, and one pound of not-too-fat pork; and season with salt, pepper and a little allspice. Have a special game pie or pate form lined with pate dough. Put a layer of forcemeat in the bottom, then a few pieces of the breasts cut in long narrow strips, and a strip of larding pork cut the same size. Lay the strips lengthwise of the pie. Add a few peeled blanched or parboiled pistachio nuts, then another layer of forcemeat, and so continue until the form is full. Cover the top with thin layer of larding pork, and then cover all with dough. Moisten the edges where the dough comes together, and close carefully, so there will be no leak. Cut a round hole in the center and insert a little chimney made of a small piece of stiff paper; otherwise the dough will close while cooking. Put in the oven and cook for one and one-half hours. Then allow to become cold, remove the paper chimney, fill the hole with meat jelly, and put in ice box until set. Cut in thin slices.

=Pate dough.= One pound of flour, one-quarter pound of butter, three eggs, one-half pony of water. Mix the butter and flour between the hands, then add the eggs and water, and season with a little salt. Let the dough set in the ice box a few hours before using.

=Potage Dagobert.= Mix one quart of puree of peas, one pint of consomme Julienne, and one pint of consomme aux perles de Nizam.

=Tournedos, Porte Maillot.= Season four small tenderloin steaks with salt and pepper; roll in oil, and broil. Place on a platter, and garnish with carrots and turnips cut in small balls, boiled and tossed in butter, salt and pepper. Also four potatoes cut in the shape of wooden shoes, fried in hot swimming lard, and filled with puree of spinach. Pour sauce Madere over the meat.

=Fillet of sole, a la Francaise.= Lay four fillets of sole flat on a table, spread with fish forcemeat (see Timbale of bass), roll up and place in a buttered pan. Season with salt and white pepper, add one-half glass of white wine and one-half cup of fish stock, bouillon or water. Cover with buttered paper, and set in oven for fifteen minutes. Then take out and place the fillets on a platter. Add to the pan one pint of white wine sauce, boil for two minutes, and strain. Then add to the sauce a spoonful of well-seasoned lobster butter, one dozen French mushrooms, and two sliced truffles. Pour the sauce over the fish, and garnish with four ecrevisses en buisson.

JULY 11

BREAKFAST
Fresh grapes
Omelet with bacon
Crescents
Cocoa

LUNCHEON
Canape St. Francis
Poached eggs, gourmet
Calf's head, vinaigrette
Boiled potatoes
Apple cottage pudding
Coffee

DINNER
Consomme Cameroni
Celery
Black bass, Tournon
Roast loin of veal, Nivernaise
Maitre d'hotel potatoes
Summer squash with butter
Field salad
Biscuit glace au chocolat
Assorted cakes
Coffee

=Canape St. Francis.= Put four nice leaves of yellow lettuce on four dessert plates. Cut four round pieces of toast, two and one-half inches in diameter, spread with fresh caviar, and place on top of the lettuce. Peel two ripe tomatoes and cut in four nice slices, and lay on top of the caviar. Sprinkle each piece with one third white wine vinegar and two-thirds olive oil, and a little salt and fresh ground black pepper mixed together. Lay two fillets of anchovies crosswise over each, and finally sprinkle some fine-chopped chervil over all. Serve cold.

=Poached eggs, gourmet.= Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with Bearnaise sauce.

=Apple cottage pudding.= One-half pound of sugar, one-half pound of butter, eight eggs, one pint of milk, one and one-half pounds of flour, one ounce of baking powder, two grated rinds of lemons, one pinch of powdered mace, and four nice apples cut in thin slices. Mix the butter and the sugar well together, then add the eggs and the milk. Sift the baking powder and the flour together, and add, mixing lightly. Then add the grated rinds, mace and apples. Bake in a buttered pan, and serve with a thin apple sauce.

=Cottage pudding.= Make an Apple cottage pudding batter, and add chopped candied fruits and raisins, instead of the apples. Serve with fruit sauce.

=Boston brown pudding.= Same as cottage pudding with the addition of a cup of molasses.

=Consomme Cameroni.= Add to a quart of consomme brunoise one-quarter pound of boiled spaghetti cut in pieces one-quarter inch long. Serve grated cheese separate.

=Black bass, Tournon.= Season two black bass with salt and pepper, roll in melted butter, and broil. Then place on a platter, garnish with parsley in branches and two lemons cut in half. Serve Colbert sauce, to which a little chopped tarragon has been added.

=Roast loin of veal, Nivernaise.= Same as Veal Kidney Roast. (Dec. 20). Garnish with carrots cooked in butter.

JULY 12

BREAKFAST
Orange juice
Oatmeal with cream
Buttered toasted rolls
Coffee

LUNCHEON
Calf's foot jelly in cups
Eggs, Moscow
Terrine de foie gras en aspic
Lettuce salad
Camembert cheese with crackers
Coffee

DINNER
Potage Lord Mayor
Queen olives. Salted almonds
Boiled Lake Tahoe trout, Hollandaise
Potatoes, natural
Roast ribs of beef
Cauliflower au gratin
Rissolee potatoes
Sliced tomatoes
Coffee ice cream
Macaroons
Demi tasse

=Calf's foot jelly.= Parboil four calf's feet; allow to become cool; put back in vessel with an onion and a carrot, a piece of leek, a piece of celery, one clove, a bay leaf, a sprig of thyme, a spoonful of whole black peppers, a gallon of water, a quart of white wine, and a small handful of salt. Boil until the feet are soft. Then strain the broth, let it stand for a couple of minutes, and then remove all the fat from the top. Put a spoonful of the broth on a plate and set on ice. If it sets too hard add a little water, if it is too soft boil down until it is thick enough to set. Then put six whites of eggs in a casserole, beat with a whip, add slowly to the broth, put on a slow fire and bring to the boiling point. This serves to clarify the broth. Then strain, and set to cool. If the broth is for invalids omit the spices and vegetables, use but a little salt, and do not clarify. The cooked calf's feet may be used for an entree, or for soup or salad.

=Eggs, Moscow.= Poach six eggs, and set in ice box until cold. Then remove the yolks carefully by making a very small hole, and letting the soft yolks run out. Fill the eggs with fresh caviar, roll in flour, then in beaten eggs, and finally in bread crumbs; fry in very hot swimming lard or melted butter for a few seconds only; or until the crumbs are yellow. Serve immediately on a napkin, with fried parsley, and two lemons cut in half.

=Terrine de foie gras en aspic.= Use a jelly mould that will contain as much as six small individual moulds. Put a little melted, but not hot, meat jelly in the bottom, and set on cracked ice until it is firm. Cut some foie gras from a terrine with a spoon, and lay in the mould, then cover with a little more melted jelly, then another layer of foie gras, and so continue until the mould is full. Set in the ice box for an hour; and serve on a napkin, with parsley in branches.

JULY 13

BREAKFAST
Mixed fresh fruit
Eggs au beurre noir
Rolls
Coffee

LUNCHEON
Canape Martha
Cold roast beef
Bresilienne salad
French pastry
Demi tasse

DINNER
Consomme Palestine
Radishes. Lyon sausages
Fillet of flounder, St. Avertin
Roast tenderloin of beef, Berthieu
Escarole salad
Cottage pudding
Coffee

=Consomme Palestine.= Add to hot well-seasoned consomme equal parts of peas, flageolet beans, and carrots and turnips cut in small round balls; and all boiled in salted water.

=Bresilienne salad.= One-third boiled fresh Lima beans, one-third sliced green peppers, and one-third celery cut Julienne style. Place in a salad bowl, separately. In the center put some French dressing. Sprinkle with chopped parsley and chervil.

=Fillet of flounder, St. Avertin.= Put four fillets of flounder in a pan, cover with water, add a spoonful of salt and the juice of a lemon, and boil for seven minutes. Then place on a platter, and cover with a pint of Hollandaise sauce to which has been added a spoonful of French mustard. Garnish with four or eight round potato croquettes.

=Roast tenderloin of beef, Berthieu.= Garnish the roasted tenderloin with stuffed cucumbers, stuffed olives, peas au beurre, and potatoes chateau. Serve sauce Madere separate.

=Potage Lord Mayor.= Put two pounds of veal bones in a roasting pan with one onion, one carrot, a little celery, leek and parsley in branches, and two ounces of butter. Roast in oven until nicely browned, then drain off the fat, put in casserole, add two fresh pig's feet, one soup hen, and three pounds of shin of beef, one bouquet garni, a handful of salt, and two gallons of water. Cook until the hen and beef are soft, when they may be removed. When the pig's feet are done take out the bone, the fat and the lean meat, so nothing is left but the skin. Cut the skin in small squares, or round pieces the size of a dime. Cut some carrots in the same shape, and boil in salted water until soft. Put one pound of chopped beef in a casserole, add the whites of six eggs, stir well, add slowly the strained broth, and bring to a boil. This will clarify it. Season with salt and Cayenne pepper to taste. Boil for fifteen minutes, strain through a cheese cloth into another pot, bring to a boil, and reduce slowly for half an hour. Mix two spoonfuls of arrow root and a cup of sherry wine well together, and let run slowly into the boiling broth. Boil again for ten minutes. Before serving add a glass of dry amontillado. The beef and the soup hen then may be used for salads, croquettes, or other purposes.

JULY 14

BREAKFAST
Sliced peaches with cream
Kidney stew
Baked potatoes
Rolls
Coffee

LUNCHEON
Eggs, Bienvenue
Kalter aufschnitt
Camembert cheese with crackers
Coffee

DINNER
Chicken mulligatawney soup
Ripe California olives
Fried smelts, Tartar sauce
Roast chicken
Artichokes, Hollandaise
Summer squash
Rissolee potatoes
Field salad
Fancy ice cream
Assorted cakes
Demi tasse

=Eggs, Bienvenue.= Butter four individual shirred egg dishes. Make a border of mashed (croquette) potato around each dish. Put in the bottom a spoonful of puree of fresh tomatoes. Break two eggs in each dish, season with salt and pepper, and bake in oven.

=Kalter aufschnitt.= Assorted cold meats, such as roast beef, ham, tongue, lamb, etc. Garnish with a lettuce leaf filled with potato salad, for each person.

=Chicken mulligatawney soup.= Cut the breast from an uncooked soup hen, and cut in small squares of about one-quarter inch. Make about two quarts of broth from the bones and trimmings. Heat three ounces of butter in a casserole, add the cut-up breast of chicken, and simmer for five minutes. Then add an onion chopped very fine, and simmer again until yellow. Then add two spoonfuls of flour and one spoonful of curry powder, and heat through. Now pour in the strained chicken broth and a cup of rice, and boil slowly until the rice is cooked. Cut two apples in quarter inch squares, and simmer in butter until cooked, and add to the soup. Season with salt and pepper.

=To preserve limes.= Remove the cores from the limes with a small tin tube made for the purpose. Then cover with salad water, using a large handful of salt to the gallon. Soak for four or five hours; then drain off the water, and throw the limes into boiling water. As soon as they are soft take them out, one by one, and drop them into cold water. Change the cold water several times. To turn the limes green again put two gallons of water in a copper pan, add two large handfuls of cooking salt, one cup of vinegar, and several handfuls of fresh spinach. Put the pan on the fire and boil for a few minutes, then put the limes in the pan, and boil up several times. Remove from the fire, and allow to stand until cold; when the limes will have resumed their natural color. Drain off the liquid and let the limes soak in fresh water for about fourteen hours, changing the water frequently. Prepare a fifteen degree syrup, testing with a syrup gauge or cooking thermometer; and when boiling throw the limes into this, boil up, and then put into a vessel and leave for twelve hours. Then pour off the syrup, and boil it to sixteen degrees, pour it over the limes again, leaving it for twelve hours. Then drain and boil again to twenty degrees, pour over the limes, stand for twelve hours, and continue every twelve hours until thirty-two degrees are reached. Then boil for two minutes, and pour into small stone jars. Seal hermetically when cool.

=Jellied cherries.= Stone three pounds of cherries. Crush a handful of the cherry stones, and tie in a gauze bag. Put a pound of currant juice on the fire, add the crushed cherry stones, and steep. Put the cherries in a copper pan over a slow fire, and reduce one-half. Then add three pounds of granulated cane sugar and the currant juice, after the gauze bag has been removed; and boil steadily until a little tried on a saucer will not spread. Add half a gill of kirschwasser, and pour at once into jelly glasses. Place in a cool place, and when cold pour melted paraffine over the top and cover tightly.

=Candied lemon or orange peels.= Put a sufficient quantity of lemon or orange peels on the fire with enough water to cover. Boil until soft to the touch, then drain, and put in cold water and soak for twenty-four hours, changing the water often. Then pour off the water, and put the peels in an earthern jar, covering with a fifteen degree boiling syrup. Use a syrup gauge or cooking thermometer to determine the density. Let the peels stand for twelve hours, then pour off the syrup and boil it up to eighteen degrees. Pour again over the peels and let it set for twelve hours. Repeat this operation six or seven times, gradually increasing the density of the syrup until it reaches thirty-two degrees. The last time prepare a fresh thirty-two degree syrup. Drain the old syrup from the peels, add them to the fresh boiling syrup, and boil up once. Then put the peels in stone jars or pots, cover with the syrup, and seal when cold.

=Fig jam.= Select large white firm figs, remove the stems, and cut in quarters. Dissolve a half pound of sugar in a little water for each pound of figs. Bring to a boil, then add the figs and boil steadily until the marmalade coats the spoon and drops from it in beads. Then pour into hot jelly glasses.

=Blackberry cordial, for medicinal purposes.= Heat and strain through fine cheese cloth some ripe blackberries. To one pint of juice add one pound of granulated sugar, one-fourth ounce of powdered cinnamon, one-fourth ounce of mace, and one teaspoonful of cloves. Boil all together for twenty minutes, strain, and to each pint add a jill of French brandy. Put up in small bottles.

=Vanilla brandy.= Cut some vanilla beans very fine, pound in a mortar, put in bottles and cover with strong brandy. This is much better than ordinary vanilla extract.

JULY 15

BREAKFAST
Strawberries with cream
Boiled eggs
Dry toast
Russian caravan tea

LUNCHEON
Cantaloupe
Chicken jelly in cups
Cold beef a la mode
Potato salad
Boiled custard
Lady fingers
Demi tasse

DINNER
Consomme Garibaldi
Salami
Sand dabs, saute meuniere
Mutton chops, maison d'or
String beans in butter
Stewed tomatoes
Mashed potatoes
Roast squab
Lettuce salad
French pastry
Assorted fruit
Coffee

=Chicken jelly.= Clarify three quarts of good chicken broth with the whites of six eggs. Soak two leaves of gelatine in water, and add to the broth. Boil for twenty minutes, and strain. Set in ice box to become firm.

=Cold beef a la mode.= Take two pieces of rump of beef weighing about six pounds each, season with salt and pepper, place in a vessel with a spoonful of fat or butter, and roast until nice and brown all over. Then sprinkle with two spoonfuls of flour, and cook until flour is brown. Then add one quart of boiling water and a pint of claret, one bouquet garni, twenty-four small raw French carrots, twenty-four small white onions fried in butter, and four quartered tomatoes. Cover, and boil in the oven. Remove the carrots and onions when soft, and continue cooking the beef until well done. Put the beef in an earthern pot and lay the carrots and onions around it. Reduce the sauce, by boiling, to half its volume, and strain over the beef. Prepare the day before using, so it will have sufficient time to become cold.

=Boiled custard.= The yolks of four eggs, three whole eggs, one ounce of corn starch, one quart of milk, and flavoring. Put all of the eggs, corn starch, half of the sugar, and a few drops of the milk into a bowl and mix well together. Boil the remainder of the milk and the other half of the sugar; pour over the egg mixture, and cook until it thickens. Then take off the fire, add the flavoring, mix well, and serve either in cups or saucers.

=Tipsy parsons.= Cut some slices of sponge cake about one-half inch thick. Soak them in sherry wine, and place them in saucers. Cover the top with boiling custard, and serve.

=Vanilla custard with meringue.= Make some boiled custard flavored with vanilla. Pour in saucers, place a half meringue shell on each, and serve.

=Macaronade Celestine.= Soak some macaroons in maraschino. Place in a saucer and pour boiling custard over them.

=Bouchettes Palmyra.= Soak some bouchettes in kummel, place them on saucers, and pour boiling custard over them.

=Consomme Garibaldi.= Boil one-quarter pound of spaghetti and cut in pieces one inch long. Cut a dozen green queen olives Julienne style, and add, with the spaghetti, to three pints of hot consomme. Serve grated cheese separate.

=Mutton chops, maison d'or.= Broil four mutton chops on one side; and then set to become cold. Make a forcemeat from the breast of a chicken, and add to it some chopped truffles. Place the forcemeat on the broiled side of the chops in pyramid form, sprinkle with fresh bread crumbs, set on a buttered pan, put a small piece of butter on top of each, and cook in the oven for ten or twelve minutes. Serve on a platter, with sauce Madere.

=Lamb chops, maison d'or.= Prepare in the same manner as mutton chops, maison d'or.

JULY 16

BREAKFAST
Baked Bartlett pears with cream
Omelet with asparagus tips
Rolls
Coffee

LUNCHEON
Shrimp salad
Eggs, Marlborough
Cold squab and Virginia ham
Alligator pear salad
Compote of apricots
German coffee cake
Demi tasse

DINNER
Chicken soup, Piedmontaise
Pim olas. Radishes
Black bass, Heydenreich
Sweetbreads, poulette
Roast leg of venison
Red cabbage
Boiled potatoes
Lettuce and grapefruit salad
Apple cobbler
Coffee

=Eggs, Marlborough.= Place four poached eggs on four pieces of anchovy toast, cover with sauce Perigueux, and lay a strip of broiled bacon across each.

=Chicken soup, Piedmontaise.= Mix a pint of chicken broth with a pint of puree of tomato soup, add a quarter pound of macaroni cut in one-quarter inch pieces, and the breast of a boiled chicken cut in small squares.

=Black bass, Heydenreich.= Place two black bass in a buttered pan, and season with salt and fresh-ground black pepper. Chop three ounces of salted almonds, and mix with one-quarter pound of chopped fresh mushrooms, three ounces of butter, and some chopped parsley. Spread over the fish, and bake in oven for twenty minutes. Pour the juice of two lemons over the fish, and serve from the pan in which it was baked.

=Sweetbreads, poulette.= Soak two pounds of sweetbreads in cold water for two hours, to cause the blood to run out. Then put on the fire in two quarts of water, add a spoonful of salt, bring to a boil, and then cool off in cold water. Remove the skins, and cut the sweetbreads in slices one-half inch thick. Put two ounces of butter in a sauce pan, add the sweetbreads, and simmer for two minutes. Then add a spoonful of flour, and heat through. Then add one pint of thick cream, and boil for ten minutes. Season with salt and Cayenne pepper, add a can of sliced French mushrooms and a little chopped chives, boil for two minutes, and thicken with the yolks of two eggs mixed with a little cream. Serve in a chafing dish.

=Cobblers.= Apple, pear, peach or apricot. Line a deep baking pan with pie dough, fill with the chopped fruit desired, sweetened with sugar, and with a little cinnamon added, cover with a sheet of pie crust paste, brush with egg, and bake. Serve with cream or wine sauce.

=Wine sauce.= Put in a sauce pan one pint of water, one-half pound of sugar, and the rind and juice of half a lemon. Bring to a boil, and then thicken with a teaspoonful of corn starch dissolved in a little water, and again bring to a boil. Flavor with a glassful of any kind of wine; or a pony of cognac, kirschwasser, or other cordial, as you may desire. Strain and serve with puddings, cobblers, etc.

JULY 17

BREAKFAST
Raspberries with cream
Broiled fillet of sole, maitre d'hotel
Hashed browned potatoes
Rolls
Coffee

LUNCHEON
Eggs, St. Catherine
Boneless squab en aspic
Majestic salad
Roquefort cheese with crackers
Coffee

DINNER
Little Neck clams
Consomme Talleyrand
Ripe olives. Lyon sausage
Boiled salmon trout, sauce mousseline
Potatoes, nature
Planked sirloin steak, St. Francis
Escarole and chicory salad
Fancy ice cream
Assorted cakes
Coffee

=Eggs, St. Catherine.= Cut the tops from four large baked potatoes, and scoop out the insides. Lay a slice of tomato in the bottom, season with salt and pepper, break an egg in each, and cover with well-seasoned cream sauce. Sprinkle with grated cheese, put small bits of butter on top, and bake in oven for about ten minutes. Serve on napkin, with parsley in branches.

=Boneless squab en aspic.= Cut the squabs open at the back, and remove all the bones, being careful not to cut the skin. Spread flat on the table, season with salt and pepper, fold together and place in a buttered pan and cook until done, and of a nice color. Allow to become cold. Set an oval mould in cracked ice, garnish the bottom with sliced truffles, pour in just enough nearly cold meat jelly to cover the truffles. Place the cold squab in the mould and fill to the top with jelly. Keep in the ice box until set. When ready to serve turn over on a napkin, remove the mould, and garnish with parsley.

=Majestic salad.= Equal parts of celery, raw apple, and green peppers cut in Julienne style. Serve with mayonnaise dressing.

=Consomme Talleyrand.= Put four grated truffles in a soup tureen, add a glassful of very dry sherry wine, and a pinch of Cayenne pepper, cover, and stand for an hour. When ready to serve pour three pints of hot consomme tapioca over it.

=Planked sirloin steak, St. Francis.= Season a three pound sirloin steak with salt and pepper, roll in oil and broil. When done place it on a hot meat-plank sufficiently large so that it may be garnished with a bouquet of new peas cooked in butter, string beans, asparagus tips with a little Hollandaise sauce on them, and French carrots in butter. Lay a dozen fresh mushrooms on top of the steak. Around the steak and vegetables lay some Parisienne potatoes. Serve sauce Colbert separate.

JULY 18

BREAKFAST
Orange and grapefruit juice mixed
Oatmeal and cream
Corn muffins
Coffee

LUNCHEON
Chicken salad, Victor
Vogeleier omelet
Raspberry water ice
Streusel kuchen (cake)
Coffee

DINNER
Potage vert pre
Smoked eels with rye bread
Corned beef and cabbage
Boiled potatoes
Peach meringue
Demi tasse

=Potage vert pre.= Mix one pint of consomme tapioca with one quart of puree of pea soup. Just before serving add some chopped chervil.

=Peach meringue.= Dress some meringue paste (see meringue shells) on dishes or plates in round forms about three inches in diameter and three-quarters of an inch deep. Place the dishes on a pan, and set in a rather cool oven until the meringues are of a nice straw color. Put on the center of each a spoonful of pastry cream, and on top of this half of a peach cooked in syrup; or half of a preserved peach.

=Apricot meringue.= Prepare in the same manner as peach meringue.

=Strawberry, blackberry or raspberry meringues.= Prepare in the same manner as peach meringue, but use fresh uncooked berries.

=Patience (cake).= Beat ten whites of eggs until firm, then add one pound of powdered sugar, three quarters of a pound of flour, and some vanilla flavor. Stir until firm and well mixed, and lay out like small lady fingers on a buttered pan. Set in a dry place until a crust forms on top, and then bake in a moderate oven.

JULY 19

BREAKFAST
Grapes
Waffles
Honey in comb
Toasted rolls
Ceylon tea

LUNCHEON
Sardines
Scrambled eggs, Lucullus
Galantine of capon
Salade Cupid d'Azure
Port de Salut cheese with crackers
Coffee

DINNER
Consomme Trianon
Celery. Olives. Salted almonds
Broiled barracouda, mustard sauce
Hollandaise potatoes
Roast leg of veal
Carrots Vichy
Spinach with egg
Pickled beets
Vanilla ice cream
Coffee fruit cake Demi tasse

=Scrambled eggs, Lucullus.= Put in a casserole one ounce of butter, and three truffles cut in dices about one-eighth inch square. Heat through, and then add eight beaten eggs, and one-half cup of cream. Season with salt and pepper, then scramble, and dish up on a china platter. Cut about a dozen slices of truffle, heat on a plate with the addition of half a spoonful of meat extract, and lay over the eggs.

=Galantine of capon.= Split open down the back a good-sized fowl or capon, and remove every bone, being careful not to remove any of the meat, and not to cut the skin. Lay out flat on the table skinside down, and season with salt and pepper. Prepare a forcemeat with one pound of veal, and one and one-half pounds of lean pork. Strain through a sieve, season with salt and pepper and a little grated nutmeg, and add a pint of cream. Cut in small squares the tip of a smoked boiled beef tongue, one-half pound of white fat pork, one-quarter pound of ham, one-quarter pound of peeled pistache nuts, and four truffles. Mix thoroughly with the force meat, and put on top of the fowl. Close, by drawing both sides together, forming a big sausage. Roll very tightly in a towel or napkin, and tie with a string on both ends and twice around the middle. Cook in bouillon, stock or salted water slowly for from one and one-half to two hours. When cooked, untie, remove the cloth, roll tight again and re-tie. Set in the ice box for at least eight hours. Serve sliced in the same manner as sausage, and about one-quarter inch thick. Garnish with meat jelly and parsley in branches. Galantine of chicken, squab, etc., may be prepared in the same manner.

=Salade Cupid d'Azure.= Cut alligator pears in slices, lay on a platter, and sprinkle with one chopped shallot, salt and pepper, one chopped green pepper, one spoonful of vinegar, and two spoonfuls of olive oil. Allow to stand for an hour. Cut two heads of well-washed romaine salad in two, and on each lay a slice of grapefruit, then a slice of alligator pear, then a slice of grapefruit, and so continue until the romaine is full. Divide the dressing over the individual salads; and if not sufficient, finish with French dressing.

=Consomme Trianon.= To each portion of consomme royal add six slices of truffle cut in triangle shape.

=Mustard sauce.= To one pint of cream sauce add two spoonfuls of French mustard, and mix well.

JULY 20

BREAKFAST
Sliced peaches with cream
Boiled eggs
Popover muffins
Coffee

LUNCHEON
Cantaloupe
Poached eggs, Bar le Duc
Paprika veal Boiled rice
Louise salad
Surprise fritters. Coffee

DINNER
Little Neck clams
Crab gumbo California ripe olives
Boiled codfish, egg sauce
Small tenderloin steak, Rachel
Hearts of lettuce
Apricot cobbler
Patience Demi tasse

=Popover muffins.= Five eggs, one-half ounce of salt, one quart of milk, and one pound of flour. Beat the eggs and salt well together; then beat in the milk; then add the flour and beat until smooth. This will make a very thin batter. Fill greased tall muffin moulds only half full, and bake in medium oven until very crisp.

=Paprika veal.= The remains of a roast leg of veal may be used. Cut in slices one-half inch thick, and as wide as the meat will allow. Put two ounces of butter and a chopped onion in a casserole and simmer until the onion is done. Then add two spoonfuls of flour and one spoonful of paprika, and simmer again for a few minutes. Then add half a pint of stock, half a cup of white wine, one spoonful of meat extract, and the veal. Season well with salt, and simmer for twenty minutes. Should the sauce be too thick add a little more stock.

=Poached eggs, Bar le Duc.= Place four boiled bottoms of artichokes on four pieces of toast, and lay four poached eggs on the artichokes. Cover all with well-seasoned cream sauce, to which has been added a little chopped fresh tarragon.

=Louise salad.= Raw celery, fresh pineapple, and pimentos in equal parts, and all cut Julienne style. Place in a salad bowl and cover with well-seasoned mayonnaise sauce with a dash of dry sherry wine in it.

=Surprise fritters.= One quart of milk, six ounces of butter, three-quarters of a pound of flour and eight eggs. Make a paste in the same manner as for cream puffs. Drop with a spoon in a pan of hot swimming lard and fry until crisp and brown. Fill with currant or other fruit jelly, dust with powdered sugar, and serve with cream or Sabayon sauce.

=Crab Gumbo.= Put two ounces of butter, one chopped onion and one chopped green pepper in a casserole and simmer until done. Then add two quarts of fish broth and one-half cup of rice, and boil very slowly for fifteen minutes. Then add three peeled tomatoes cut in small dices, one spoonful of Worcestershire sauce, the meat of two whole crabs, and a can of okra; or one pound of fresh okra cut in pieces one inch long. Cook slowly for twenty minutes, season well with salt and pepper, and sprinkle with a little chopped parsley.

=Fish broth.= Cover the bones of any kind of fish with water, add a bouquet garni, one onion, one carrot, and a cupful of white wine if desired. Cook for thirty minutes, and strain. The broth may be served in cups as soup; used for chowders; for bisque soups; for white wine sauce; for cooking fish, or for many other purposes.

JULY 21

BREAKFAST
Sliced fresh pineapple
Pearl grits with cream
Buttered toast
English breakfast tea

LUNCHEON
Stuffed mangoes
Scrambled eggs, Mayence
Steak Tartare
Roquefort cheese with crackers
Coffee

DINNER
Consomme Sicilienne
Chow chow. Carciofini
Broiled salmon, St. Germain
Sweetbreads braise, Elizabeth
Roast leg of mutton, currant jelly
Cold asparagus, mustard sauce
Cantaloupe baskets
Almond rocks
Coffee

=Scrambled eggs, Mayence.= Mayence, or Mainz, is a city in Germany famous for its ham. Cut four slices of Mayence or Westphalia ham in small squares, put in a casserole with two ounces of butter and simmer until heated through. Then add ten beaten eggs and one-half cup of cream, and season with pepper and a very little salt. Scramble in the usual manner.