Chapter XI: Preface (11)

=Steak Tartare.= Cut one pound of tenderloin steak very fine, season with salt and pepper, and form in two oval shaped pats. In the center on top lay the yolk of a raw egg. Garnish with two lettuce leaves filled with fine-chopped white onions and some sliced pickles; and two leaves filled with capers and chopped parsley. Serve raw.

=Consomme Sicilienne.= Roll out very thin a noodle paste, and cut in lozenge shapes about one inch long. Boil in salt water for about ten minutes, cool off in fresh cold water, and serve in hot consomme. Serve grated Parmesan cheese separate.

=Broiled salmon, St. Germain.= Cut two slices of salmon about one and one-half inches thick, roll in butter, season with salt and pepper, roll in fresh bread crumbs, and broil slowly. When done place on a platter, and garnish with Parisian potatoes. Serve sauce Bearnaise separate.

=Sweetbreads braise, Elizabeth.= Braised sweetbreads served with stuffed tomatoes, stuffed mushrooms, onions glace, and sauce Madere.

=Cantaloupe baskets.= Cut four cantaloupes in the form of baskets, using part of the rind for the handle. Carefully take out the pulp with a teaspoon. Fill the baskets with vanilla ice cream mixed with the pulp, and decorate with whipped cream.

=Orange baskets.= Cut the oranges in the form of baskets, scrape out the pulp, fill with orange water ice, and decorate with strawberries and raspberries.

=Almond rocks.= Beat the whites of eight eggs very stiff and dry. Add one pound of powdered sugar and three-quarters of a pound of shredded almonds, and one-half spoonful of vanilla extract. Mix lightly, and lay on a buttered and floured pan, in the shape of rocks, using a fork to form them. Bake in a slack oven. Serve cold.

=Small tenderloin steak, Rachel.= Broil the steaks and lay on a platter. Put a slice of terrine de foie gras on top, garnish with peas au beurre and Julienne potatoes. Serve sauce Madere.

JULY 22

BREAKFAST
Stewed prunes
Virginia ham and eggs
Rolls
Coffee

LUNCHEON
Tomatoes, surprise
Clam broth in cups
Cold Lake Tahoe trout, vinaigrette
Boston brown pudding
Demi tasse

DINNER
Cream of watercress
Pim olas. Celery
Fried frog's legs, Espagnole
Roast squab chicken, Michels
Peach compote
Sweet and sour string beans
Gauffrette potatoes
Lettuce salad, egg dressing
Blanc mange aux fruits
Rolled almonds wafers
Coffee

=Tomatoes, surprise.= Peel four tomatoes, cut off the top, and scoop out the insides with a small sharp spoon. Cut a stalk of white celery in small dices, wash well, and set in ice box to cool. Then mix the celery with half a cup of thick mayonnaise sauce, season with salt and pepper, and fill the tomatoes. Sprinkle the tops with chopped parsley, and serve on lettuce leaves.

=Cream of watercress.= Heat three ounces of butter in a casserole, add three spoonfuls of flour, one pint of chicken broth, and one pint of milk; and bring to a boil. Then add one quart of well-washed watercress, and season with salt and Cayenne pepper. Boil for half an hour, strain, and put back in casserole. Again bring to a boil, and bind with the yolks of two eggs mixed with one-half pint of cream. Strain again and serve.

=Fried frogs' legs, Espagnole.= Season two dozen frogs' legs with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in swimming hot lard, and serve on a napkin on a platter. Garnish with fried parsley and two lemons cut in half. Serve Creole sauce separate.

=Squab chicken, Michels.= Put four well-seasoned squab chickens in a casserole with three ounces of butter and one onion cut in half. Put in oven and baste very often. When both chicken and onion are nicely colored set on top of the stove, add one-half glass of white wine, cover the pot, and simmer for five minutes. Then place the chicken on a platter; and put in the pot one-half cup of chicken broth and a spoonful of meat extract, and boil for five minutes. Pour over the chicken.

=Rolled almond wafers (cigarettes).= Beat the whites of nine eggs, but not too hard. Stop beating when they begin to get spongy. Then stir in one-half pound of blanched chopped almonds, ten ounces of sugar, two ounces of flour, and one pinch of powdered cinnamon. Spread on a buttered pan, like wafers, and about two inches square. Bake in a hot oven. When done immediately roll them around a small wooden stick, and press the ends together. They may be served dry, or filled with whipped cream.

=Sweet and sour string beans.= Boil two pounds of string beans in salted water. When cooked place in a casserole, add a cupful of white wine vinegar, one cupful of brown sugar, one spoonful of meat extract, and a cupful of chicken broth, or any kind of good bouillon. Season with salt, and boil for fifteen minutes with the pot uncovered.

JULY 23

BREAKFAST
Compote of apricots
Buckwheat cakes with maple syrup
Rolls
Coffee

LUNCHEON
Omelette Meissonier
Pork chops, Badoise
Schloss cheese with crackers
Coffee

DINNER
Consomme Chevalier
Salted Brazil nuts. Ripe olives
Fillet of sole, Montmorency
Broiled spring turkey
Summer squash
Lima beans
Mashed potatoes, au gratin
Escarole and chicory salad
Croute aux fruits
Demi tasse

=Omelette Meissonier.= Cut a carrot and a turnip in one-quarter inch squares. Boil until soft in salted water, then mix with a spoonful of cream sauce, and season with salt and pepper. Make an omelet with ten eggs, in the usual manner and before turning over on the platter place the vegetables in the center. Pour cream sauce around the omelet.

=Pork chops, Badoise.= Season four pork chops with salt and pepper, roll in flour, and fry in a pan. When done place on a platter, garnish one side with noodles and the other side with mashed potato. Pour tomato sauce around all.

=Consomme Chevalier.= Serve in hot well-seasoned consomme equal parts of small chicken dumplings, and chicken breast and smoked beef tongue cut Julienne style.

=Fillet of sole, Montmorency.= Place four flat fillets of sole on a buttered pan, season with salt and pepper, and lay four heads of French mushrooms and four slices of truffle on top of each. Cover with sauce Italienne, sprinkle with grated cheese, put small bits of butter on top, and bake in oven. When done sprinkle with chopped parsley and the juice of a lemon, and serve from the pan they were baked in. A silver dish is preferable for baking.

=Croute aux fruits (fruit crust).= Toast some slices of sponge cake, put them on a plate or saucer, and put on top different kinds of stewed fruit, (compote), flavored with a little kirschwasser or maraschino.

=Croute a l'ananas (pineapple crust).= Prepare in the same manner as croute aux fruits, but use pineapple. Decorate with maraschino cherries.

JULY 24

BREAKFAST
Baked pears with cream
Scrambled eggs with smoked salmon
Rolls
Coffee

LUNCHEON
Terrine de foie gras en aspic
Shirred eggs, Nicoise
Sweetbreads, Marigny
Lettuce and grapefruit salad
Blackberry meringue
Demi tasse

DINNER
Cream of flageolet beans
Antipasto. Celery
Sea bass, Montebello
Roast tenderloin of beef, vert pre
Field and beet salad
Alexandria pudding
Coffee

=Scrambled eggs with smoked salmon.= Cut a half pound of raw smoked salmon in thin slices. In a casserole put the salmon with two ounces of butter, and heat through. Then add ten beaten eggs, one-half cup of cream, a little salt and pepper; and scramble in the usual manner.

=Terrine de foie gras en aspic.= Use small round individual moulds; or a large one for six people; as desired. Melt a little meat jelly just so it will run, but do not have it hot. Put a little in the bottom of each mould and set in the ice box to become firm. Cut the foie gras out of the terrine with a soup spoon, which should be dipped in hot water for each cut so as to give a nice smooth surface. Put a layer of foie gras in the bottom of the moulds, cover with a little more jelly, set in ice box again to become cool, and then repeat until the moulds are full. For serving dip the form in hot water for a second, and turn out on a napkin on a platter. Garnish with parsley in branches.

=Shirred eggs, Nicoise.= Shirr some eggs, and before serving pour some tomato sauce, or puree, over the white of the eggs.

=Sweetbreads, Marigny.= Garnish some braised sweetbreads with an artichoke bottom filled with French peas, for each person. Serve sauce Madere.

=Cream of flageolet beans.= Heat three ounces of butter in a casserole, then add three spoonfuls of flour, and heat through. Then add one pint of chicken broth, one pint of milk, and two cans of French flageolet beans. Boil for thirty minutes, strain through a fine sieve, and put back in the casserole. Bring to a boil, season with salt and Cayenne pepper and a very little grated nutmeg. Then stir in a pint of boiling milk and three ounces of sweet butter. Strain again, and serve.

=Sea bass, Montebello.= Cut the fillets from a sea bass in the same manner as a fillet of sole. Spread a layer of fish forcemeat (see Bass Timbale) over them, season well, and fold the fillets. Put in a buttered pan, add one-half cup of fish stock or broth, one-half glass of white wine, cover with buttered paper, and cook in oven for fifteen minutes. Place on a platter, and cover with a mixture of two-thirds Bearnaise sauce and one-third tomato sauce. Garnish with fleurons.

=Roast tenderloin of beef, vert pre.= Roast a tenderloin of beef, and place on a platter. Garnish with French string beans in butter, and Julienne potatoes. Pour a little sauce Madere over the tenderloin; and also serve sauce separate.

JULY 25

BREAKFAST
Cantaloupe
Boiled eggs
Dry toast
Ceylon tea

LUNCHEON
Matjes herring, Krasnapolsky
Consomme in cups
Cheese straws
Broiled squab on toast
Asparagus, Hollandaise
Roquefort cheese with crackers
Mixed fruit
Coffee

DINNER
Rice soup, a l'Allemande
Salted almonds
Sand dabs, meuniere
Saddle of lamb, jardiniere
Romaine salad
Pear cobbler
Assorted cakes
Coffee

=Matjes herring, Krasnapolsky.= Get six Matjes herring from the grocer, and soak in cold water for two hours. Then remove the skins, and place the herrings on lettuce leaves on a platter. Garnish with small plain boiled potatoes and dill pickles.

=Rice soup, a l'Allemande.= Put three ounces of butter and two spoonfuls of raw rice in a casserole and heat through. Then add two spoonfuls of flour and heat again. Then add two quarts of strained boiling chicken broth, and boil slowly for an hour. Stir occasionally so the rice will not burn on the bottom of the pot. Season with salt and white pepper.

=Saddle of lamb, jardiniere.= Prepare in the same manner as rack of lamb, jardiniere.

=Alexandria pudding.= Ten ounces of bread crumbs, one quart of milk, two ounces of butter, the grated rind of a lemon, the yolks of eight eggs, the whites of six eggs, four ounces of browned and chopped almonds, and six ounces of sugar. Mix the sugar with the butter, and then add the eggs. Mix the crumbs with the almonds and lemon rind, and add to the first mixture. Beat the whites of the eggs, and mix in lightly. Bake in a buttered pan, and serve with strawberry or raspberry sauce.

JULY 26

BREAKFAST
Fresh raspberries with cream
Boiled salted salmon belly
Baked potatoes
Rolls
Coffee

LUNCHEON
Grapefruit with cherries
Broiled striped bass
Sibyl potatoes
Breast of chicken, en aspic
Louis salad
Neufchatel cheese with crackers
Claret punch
Demi tasse

DINNER
Little Neck clams
Consomme Monte Cristo
Planked shad
Roast chicken
Chateau potatoes
New peas
Chiffonnade salad
Fancy ice cream
Assorted cakes
Coffee

=Breast of chicken en aspic.= Loosen the legs and skin of a good-sized chicken, then insert a knife between neck and wing up towards the middle of the wishbone, loosening all the meat from the breast bone. The whole side will then be in one piece with the wing attached. Do the same with the other side. Then season, and fry to a brown color in butter. Set aside to become cold. Then decorate with the hard-boiled white of eggs cut in fancy shapes; place in an oval form, cover with almost-cold meat jelly, and set in ice box to become cold. To remove, dip the form in hot water for a second, and place on a folded napkin. Garnish with parsley in branches.

=Louis salad.= Equal parts of raw pineapple, apple, and celery, cut Julienne style. Season with a sauce made with a cup of mayonnaise, a spoonful of cream, a spoonful of sherry wine, a dash of vinegar, and a pinch of paprika. Mix well.

=Claret punch.= One bottle of claret, one bottle of soda water, one-half pint of plain water, one-half pound of powdered sugar, one lemon cut in slices, and one pony of brandy. Stir all together until the sugar is dissolved. Strain, cool on ice, and serve in glasses with a very thin slice of lemon.

=Consomme Monte Cristo.= Consomme royal and printanier mixed.

JULY 27

BREAKFAST
Fig jam
Boiled eggs
Dry toast
English breakfast tea

LUNCHEON
Canape of sardines
Cold clam broth
Broiled honeycomb tripe
Lyonnaise potatoes
Chiffonnade salad
Stilton cheese with crackers
Coffee

DINNER
Potage velour
California ripe olives
Fillet of turbot, bateliere
Sweetbreads, Metropolitan Club
Roast duckling, apple sauce
Artichokes, Hollandaise
Waldorf salad
Strawberry meringue
Demi tasse

=Potage velour.= Mix two pints of puree of tomato soup with one pint of consomme aux perles de Nizam.

=Fillet of turbot, bateliere.= Put four fillets of turbot in a buttered pan, season with salt and pepper, add one-half glass of claret and one-half cup of fish broth, cover, boil for ten minutes, and then place the fish on a platter. Put one ounce of butter in a small casserole and heat. Then add one ounce of flour, heat through, add the broth left from the fish and also another half cup of broth, boil for five minutes, and strain. Then add slowly two ounces of fresh butter, stir well, and when butter is melted add one cup of hot shrimps. Season well, and pour over the fish.

=Sweetbreads, Metropolitan Club.= Let two pounds of sweetbreads soak in cold water with a little salt in it, for two hours; to cause the blood to run out. Then put in a casserole with one-half gallon of cold water and a spoonful of salt, and bring to a boil. Cool off in cold water, and then trim them free from skin. Put three ounces of butter in a very wide earthern pot, put the sweetbreads on top, and season with salt and pepper. Add six small white onions, six heads of fresh mushrooms, and two green peppers cut in one inch squares. Simmer until nice and brown, then add one-half glass of white wine and a spoonful of meat extract. Cook in oven for fifteen minutes, basting continually. Serve from the casserole in which it was cooked.

JULY 28

BREAKFAST
Sliced peaches with cream
Plain shirred eggs
Rolls

LUNCHEON
Cantaloupe
Poached eggs, Perigordine
Mixed grill, special
French fried potatoes
Chicory salad
Rice croquettes
Demi tasse

DINNER
Clam cocktail
Consomme Inauguration
Salted pecans
Mousse d'ecrevisses (fish)
Roast ribs of beef, Yorkshire pudding
Stewed corn
Green peas
Mashed potatoes
Watercress salad
Chocolate ice cream
Assorted cakes
Coffee

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

=Consomme Inauguration.= Equal parts of Julienne, small chicken dumplings, and Italian paste, served in hot consomme.

=Mousse d'ecrevisses.= Remove the shells from three lobsters and two dozen ecrevisses (crayfish or crawfish) and smash very fine in a mortar. Put a cup of water, an ounce of butter, and a little salt and Cayenne pepper in a vessel and bring to a boil. Then stir in slowly two tablespoonfuls of flour, and continue stirring until there are no lumps. Mix this with the ecrevisse and lobster meat and mashed shells. When cold strain through a very fine sieve. Place in a bowl on ice and mix with an egg and a pint of thick cream; stirring in carefully so it does not curdle. Test for seasoning, and if necessary add a little ecrevisse coloring to give a rose shade. Fill small buttered moulds, and boil in bain-marie for about fifteen minutes. Turn out on a platter, and pour ecrevisse sauce over all. The lobster is added for economy and strength of color. Double the amount of ecrevisses may be used instead.

=Ecrevisse sauce.= Melt two tablespoonfuls of ecrevisse butter in a pint of sauce Allemande, or sauce au vin blanc. Add a few ecrevisse tails.

JULY 29

BREAKFAST
Grapes
Griddle cakes, maple syrup
Coffee

LUNCHEON
Herring salad
Hot tomato broth
Eggs, Suzette
Cold tongue, meat jelly
Beet salad
Peach cobbler
Anisette cakes Coffee

DINNER
Potage McDonald
Radishes
Kingfish, Argentine
Small sirloin steak, a la Russe
Summer squash
Cauliflower, Hollandaise
Potato croquettes
Sliced tomatoes
Orange basket
Assorted cakes Coffee

=Herring salad.= Soak two salted herrings in cold water for an hour, then remove the skin and cut out the bones. Slice in thin slices, and mix with one quart of potato salad.

=Hot tomato broth.= Chop three pounds of shin or lean beef. Mix with the whites of six eggs and one dozen tomatoes chopped very fine. Stir well, and add slowly one gallon of bouillon or stock. Bring slowly to a boil, and simmer for an hour. Strain through cheese cloth, season with salt and pepper. Serve either hot or cold.

=Eggs, Suzette.= Bake four medium-sized potatoes, cut off the tops, and scoop out the insides. Mash half of the potato that has been removed, add a little butter, season with salt and pepper, and put back in the bottom of each potato shell. Break an egg in each, cover with well-seasoned cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in medium-hot oven for ten minutes.

=Anisette cake.= One-half pound of sugar, five eggs, one-half pound of flour, and one teaspoonful of anise seed. Beat the sugar with the eggs until light, then add the flour and anise seeds. Put in a buttered bread pan and bake. When done allow to become cool; then cut in slices about one-half inch thick. Lay on a pan and bake until they become of a nice brown color.

=Potage McDonald.= Heat three ounces of butter in a casserole; then add two and one-half spoonfuls of flour, and one-half spoonful of curry powder. Heat through, and then add one pint of bouillon, stock or chicken broth, and one pint of milk; bring to a boil, and add one parboiled calf's brains. Boil for thirty minutes, and then strain through a fine sieve. Heat in another casserole one ounce of butter; then add half of a chopped onion, and fry until golden yellow. Then add the soup and boil for ten minutes. Then add the yolks of two eggs mixed with one cup of cream, stir well, and strain again. Season well with salt and pepper.

=Kingfish, Argentine.= Put two kingfish on a buttered platter or pan, season with salt and pepper, add a glass of white wine, put in oven and bake. Cover with Creole sauce and serve.

=Small sirloin steak a la Russe.= Broiled sirloin steak garnished with small patty shells filled with fresh caviar. Serve horseradish sauce separate.

JULY 30

BREAKFAST
Apricots
Ham and eggs
Rolls
Coffee

LUNCHEON
Lobster salad
Poached eggs, Piedmontaise
Birds' nests
Demi tasse
Orangeade

DINNER
Consomme Vanderbilt
Salami. Pim olas
Striped bass, meuniere
Leg of veal, au jus
Spinach with egg
Laurette potatoes
Lettuce salad
Raspberry meringue
Demi tasse

=Poached eggs, Piedmontaise.= Make a risotto, and place four poached eggs on top. Cover with cream sauce.

=Birds' nests (puff paste).= Bake small patties as elsewhere described. Wash with thin royal icing, and sprinkle with plenty of shredded cocoanut. Set in oven to obtain a little color. Fill the center with jelly or marmalade, and place three or four blanched almonds on top to represent the bird's eggs. Small egg-shaped candies may be used instead if desired.

=Lemonade.= One quart of water, the juice of five lemons, and one-half pound of powdered sugar. Dissolve the sugar in the water, and then add the lemon juice. Strain, and cool on ice.

=Orangeade.= One pint of water, one pint of orange juice, the juice of two lemons, and one-half pound of sugar. Dissolve the sugar in the water, add the orange and lemon juice, strain, and cool on ice.

=Consomme Vanderbilt.= Equal parts of boiled breast of chicken, boiled smoked beef tongue, French canned mushrooms and truffles cut in Julienne style; and one part of fresh or canned peas. Serve in hot, well-seasoned consomme.

JULY 31

BREAKFAST
Fresh strawberries with cream
Plain omelet
Rolls
Coffee

LUNCHEON
Schlemmerbroedchen
Scrambled eggs, Pluche
Westphalian ham
Red cabbage salad
Rice croquettes
Champagne punch
Demi tasse

DINNER
Little Neck clams on half shell
Potage Mexicaine
Ripe California olives
Fillet of turbot, Tempis
Roast chicken
Chateau potatoes
Asparagus, Hollandaise
Tomato salad
Biscuit glace, au cafe
Demi tasse

=Schlemmerbroedchen (sandwich).= Spread four slices of rye bread with butter, cover with one-quarter pound of raw beef chopped very fine, and seasoned with salt and pepper. Spread some fresh caviar on top of the beef. Serve on a folded napkin, with two lemons cut in half.

=Red cabbage salad.= Slice a head of red cabbage very thin, put in a salad bowl, season with salt, pepper, one spoonful of oil, and three spoonfuls of vinegar. This salad requires more vinegar than oil.

=Rice croquettes.= Cook one-half pound of rice in three pints of milk, to which has been added half of a vanilla bean. This will make a stiff batter. Add one-quarter pound of sugar and the yolks of four eggs. Allow to cool. Shape the rice in croquettes, dip in beaten eggs, then in macaroon crumbs or powder, and fry in swimming hot lard or butter. Serve with wine sauce.

=Compote with rice.= Prepare some rice as for croquettes. Put a large spoonful in the center of a plate and garnish with stewed fruit. Any kind of stewed fruit may be used, such as peaches, apricots, pears, etc., either singly or mixed.

=Champagne punch.= One quart of champagne, one quart of white wine, one bottle of soda water, one spoonful of sugar, and three apples cut in small dices. Cool, and serve in champagne cup glasses.

=Potage Mexicaine.= Mix one quart of puree of tomato soup with one pint of well-seasoned consomme tapioca.

=Fillet of turbot, Tempis.= Season four fillets of turbot with salt and pepper, and roll in flour. Put three ounces of butter in a pan and heat. Then add the fish and fry for ten minutes on both sides. Place the fish on a platter; add another ounce of butter to the pan, and cook to the color of a chestnut, and pour over the fish. Sprinkle with the juice of a large lemon, and one spoonful of chopped salted almonds.

=Scrambled eggs, Pluche.= Scrambled eggs with chopped herbs; such as parsley, chervil and chives.

AUGUST 1

BREAKFAST
Sliced peaches with cream
Waffles with maple syrup
Ceylon tea

LUNCHEON
Eggs a la Patti
Stewed tripe, Blanchard
Puff paste roses
Coffee

DINNER
Consomme Alexandria
Lyon sausage. Antipasto
Boiled brook trout, mousseline
Potatoes, nature
Roast saddle of mutton, currant jelly, mint sauce
String beans in butter
Broiled tomatoes
Escarole and chicory salad
Souffle au fromage
Coffee

=Eggs a la Patti.= Make a chicken hash in cream and put on a platter. Lay four poached eggs on top, and one slice of truffle on top of each egg. Pour sauce Madere around the hash.

=Puff paste roses.= Roll out some puff paste about one-eighth inch thick, and cut with a star cutter. Brush over with a little water, and fold the points of the stars to the center. Bake, and when nearly done dust with powdered sugar, and return to oven to finish baking. The cakes will puff up like a rose. Fill with jelly and serve.

=Consomme Alexandria.= Add one cupful of boiled white meat of chicken, cut in small dices, to three pints of consomme brunoise.

=Orange or lemon brandy, for flavoring.= Peel very thin the yellow outside from oranges or lemons. The inner white skin is not good. Crush with a little granulated sugar. Put in a bottle and cover with strong brandy. In the same manner can be prepared the kernels of cherries, plums, apricots or peaches. Pound the kernels slightly before putting them in the brandy.

=Glace fruit.= Be very particular in selecting the fruit. Cherries should be large and not quite ripe, and without blemishes; and the stones must be removed. Apricots and peaches should be of medium size, and almost green. Make as small a hole as possible when removing the stones. Pears should be peeled, and the stems left on. Figs should be green. Strawberries should be very green, but full grown; wash and dry well, and leave the stems on. Nectarines should be green, and the stones removed. Any hard green plums may be used, but leave their stones in. Cut pineapple in thick slices, remove the core, and any brown outside spots. All fruit should be thoroughly washed and dried before being prepared. It is well to make new syrup for each kind of fruit. To make the syrup boil two pounds of granulated sugar and two gills of water for eight minutes. Put the fruit in the syrup piece by piece; do not let it stop boiling; and wait a few seconds between each piece, so the syrup will boil up over the fruit. Then remove piece by piece in the same order as placed in the kettle. Use a silver spoon or an aluminum skimmer to handle the fruit, and under no circumstances use a fork. Place the fruit on a thick piece of waxed paper, and set in a cool place. Repeat the process the next day, adding a pound of sugar and a gill of water to the syrup of the day before. Allow the fruit to boil hard for a minute, and remove as before. This must be continued for about eight days before the fruit will have absorbed enough sugar, and not be mushy. When the fruit is finished line a broad shallow stone jar with waxed paper, lay the fruit in singly, not allowing the pieces to touch, put waxed paper between the layers, and cover closely.

=Baked pears, for canning.= Wash as many ripe, firm unspecked pears as will fill a baking pan. Fill the pan almost full of boiling water. Sweeten as though for immediate use. Set the pan in the oven, baste frequently, and turn the pears around so they will brown lightly and evenly. Add a few cloves and a small stick of cinnamon. When the pears are very tender and almost candied, pack in hot glass jars, and pour the boiling syrup over them. Be sure to have enough thick syrup to cover the fruit. Seal while hot. Should the water evaporate too much while cooking, add a little more from time to time.

AUGUST 2

BREAKFAST
Oregon cherries
Finnan haddie in cream
Baked potatoes
Rolls
Coffee

LUNCHEON
Assorted hors d'oeuvres
Cold consomme in cups
Cold saddle of mutton
White bean salad
French pastry
Demi tasse

DINNER
Lamb broth a la Reine
Queen olives
Baked whitefish, St. Menehould
Roast squab
Artichokes with melted butter
Broiled potatoes
Celery root, field and beet salad
Pumpkin pie
Coffee

=White bean salad.= Soak a pound of navy beans over night in cold water. Then boil them in three quarts of water; to which has been added a little salt, an onion, a carrot, and a bouquet garni. When soft, remove the onion and carrot, and the bouquet garni, drain off the water, and set the beans to cool. When cold put in a salad bowl, add two shallots chopped very fine, a little chopped parsley, a little salt and some fresh-ground pepper, one spoonful of vinegar and two of olive oil. Mix well.

=Lamb broth a la Reine.= Put a shoulder of lamb in a roasting pan, season with salt and pepper, a little fat or a small piece of butter, and put in the oven to roast. When done remove the lean meat from the bones and cut in small squares. Put the trimmings in a casserole with five pounds of lamb bones and three quarts of water. Bring to a boil, skim well, and then add one sliced onion, one carrot, a bay leaf, six cloves, a bouquet garni, a stalk of leek and three leaves of celery, a little salt and a few whole black pepper berries. Boil slowly for one hour, without being covered, so the broth will stay clear. Strain through fine cheese cloth, add the lamb cut in small squares, and one-half pound of boiled rice. Serve hot and well seasoned.

=Pumpkin pie.= Make a custard with five eggs, two ounces of sugar, one pint of pumpkin pulp, one pony of molasses, three ounces of melted butter, one pinch of grated nutmeg, one pinch of cinnamon and one pinch of allspice. Mix to a custard, and finish like a custard pie.

=Pumpkin pulp.= Peel a pumpkin and wash out the seeds. Steam or boil until soft, and strain through a fine sieve.

=Baked whitefish, St. Menehould.= Take four pounds of whitefish (bass or other fish may be used), put in a vessel with two quarts of water and a spoonful of salt, and boil for five minutes. Then drain off the water, remove the skin and bones, and break the fish in two inch pieces. Make one quart of cream sauce. In a buttered baking dish put one spoonful of cream sauce, then one-third of the fish; cover with cream sauce; then another third of the fish; cover with sauce; and then the remainder of the fish, and pour the remainder of the sauce on top. The sauce should be highly seasoned. Sprinkle the top with grated Swiss or Parmesan cheese, put small bits of butter on top, and bake in oven for fifteen or twenty minutes. Sprinkle with the juice of two lemons, and serve from the baking dish.

AUGUST 3

BREAKFAST
Loganberries with cream
Bacon and eggs
Rolls
Coffee

LUNCHEON
Eggs Mollet, cream sauce
Broiled black bass, maitre d'hotel
Sliced cucumbers, French dressing
Browned hashed potatoes
Compote with rice
Demi tasse

DINNER
Terrapin soup, Southern style
Pimentos, vinaigrette
Scalloped clams
Larded tenderloin of beef, moderne
Romaine salad
Biscuit glace, peppermint
Assorted cakes
Coffee

=Eggs Mollet, cream sauce.= Eggs Mollet are soft boiled (about four minutes). Remove the shells, being careful that the eggs do not break. Put in a deep dish and cover with cream sauce.

=Pimentos, vinaigrette.= Drain the juice from one can of pimentos, lay them on a platter, and cover with vinaigrette sauce. Serve very cold.

=Scalloped clams.= Put six dozen Little Neck clams in a vessel with their juice, and bring to a boil. Heat two ounces of butter in a casserole, then add two spoonfuls of flour, and heat through. Then add the juice of the clams and half a pint of milk, and season with salt and pepper. The sauce should then be a little thick. Bind with the yolks of two eggs mixed with one-half cup of cream. Mix the clams with three-fourths of the sauce and put in a baking dish. Pour the rest of the sauce over the top, sprinkle with grated cheese, put small bits of butter on top, and bake in hot oven until brown. Serve in same dish.

=Tenderloin of beef, moderne.= Roast the tenderloin of beef, place on a platter, and garnish with several small patties; some of them filled with string beans, and some filled with peas in butter. Also garnish with rissolee potatoes. Serve Madeira sauce separate, besides pouring a little over the tenderloin.

=Terrapin soup, Southern style.= Scald two terrapin, and remove the shell, skin and intestines. Cut the terrapin in small pieces about one-quarter inch square. Heat four ounces of butter in a casserole, then add the terrapin and fry over a quick fire. Sprinkle with three tablespoonfuls of flour, add three pints of any kind of good broth and one pint of milk, season with salt and pepper, add a glass of good sherry wine, and boil until well done. Bind with the yolks of two eggs mixed with a cup of cream and a glass of dry sherry wine. Set on stove and let it come nearly to a boil, but not quite.

AUGUST 4

BREAKFAST
Grapefruit
Oatmeal with cream
Rolls
English breakfast tea

LUNCHEON
Eggs Vilna
Calf's liver saute, Spanish style
Boiled rice
Watermelon
Demi tasse

DINNER
Consomme Rothschild
California ripe olives
Broiled striped bass, maitre d'hotel
Sliced culemo salad
Roast chicken
Peas a la Francaise
Mashed potatoes
Watercress
Apricot meringue
Coffee

=Eggs Vilna.= Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, lay four fillets of anchovies crosswise over the eggs, and garnish with two lemons cut in half, and parsley in branches.

=Calf's liver, Spanish style.= Cut six slices of calf's liver three-quarters of an inch thick, season with salt and pepper, roll in flour, and fry in melted butter. When nearly done place on a platter and keep hot. Pour one pint of very highly seasoned Creole sauce over the liver, and put in oven for two minutes. Sprinkle with chopped parsley, and serve.

=Consomme Rothschild.= Equal parts of breast of boiled fowl, beef tongue and truffles cut Julienne style, and added to very hot consomme. Add a little chervil before serving.

=Sliced culemo salad.= Culemo is a sort of cucumber. Peel, slice, and pour French dressing over it.

AUGUST 5

BREAKFAST
Cantaloupe
Boiled eggs
Dry toast
Crescents
Chocolate with whipped cream

LUNCHEON
Cold eggs with celery
Cold chicken, with chow chow
Asparagus, mayonnaise
Roquefort cheese with crackers
Coffee

DINNER
Little Neck clams
Potage Lamballe
Radishes. Lyon sausage
Fillet of sole, Paylord
Sweetbreads, Egyptienne
Roast ribs of beef
Saratoga chip potatoes
Chiffonnade salad
Vanilla ice cream
Assorted cakes
Fruit
Coffee

=Cold eggs with celery.= Put four cold poached eggs on a platter and cover with a sauce made of one pinch of salt, a little fresh-ground black pepper, the heart of a stalk of celery cut in very small dices, a little chopped parsley, one spoonful of vinegar, and two tablespoonfuls of olive oil.

=Fillet of sole, Paylord.= Chop very fine one-half of a can of French mushrooms, put in a napkin and squeeze out the water. Then mix with half a cup of thick cream sauce. Season four fillets of sole with salt and pepper, and spread all over with mushroom puree; then roll in fresh bread crumbs, and fry in swimming hot lard. Dress on a napkin on a platter, and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate.

=Sweetbreads, Egyptienne.= Put some braised sweetbreads on a platter and garnish with stuffed green peppers and croquettes of rice. One of each to each person. Serve Bordelaise sauce separate.

=Stuffed green peppers.= Dip four green peppers in very hot lard for a second, then remove the skin, cut off the top, and clean out the insides. Fill with a puree of fresh mushrooms, sprinkle with bread crumbs, put small bits of butter on top of each, and bake in oven for ten minutes. Serve as a garnish; or as a vegetable, with sauce Madere, or tomato sauce.

AUGUST 6

BREAKFAST
Grapes
Hominy in cream
Rolls
Coffee

LUNCHEON
Canape St. Francis
Eggs Montebello
Cold roast beef
Cosmopolitan salad
Buttermilk

DINNER
Consomme paysanne
Salted almonds
Salmon steak, Calcutta
Parisian potatoes, Hollandaise
Broiled squab on toast
Artichokes with melted butter
Stewed corn
Hearts of romaine, Roquefort dressing
Assorted French pastry
Coffee

=Eggs Montebello.= Poach four eggs, allow them to become cool, roll in flour, then in bread crumbs, and fry in swimming hot lard or butter. Serve on a napkin, and garnish with fried parsley. Serve sauce Montebello separate.

=Sauce Montebello.= Equal parts of Bearnaise and tomato sauce mixed.

=Cosmopolitan salad.= Put in a salad bowl in bouquets such vegetables as peas, string beans, carrots, cauliflower, asparagus, Brussels sprouts, etc. There should be at least four different kinds. In the center place a handful of shelled shrimps or lobster cut in slices, or crab meat. Serve with French dressing, well seasoned.

=Consomme paysanne.= Cut two leaves of white cabbage in one inch squares, and put in a casserole. Add one sliced carrot, one sliced turnip, one leek and two leaves of celery, also sliced. Also add two ounces of butter, cover, and simmer in oven until soft. Be careful that it does not burn. Drain off the butter, add one quart of consomme, and boil for ten minutes. Add a little chopped chervil.

=Salmon steak, Calcutta.= Put two slices of salmon, about one and one-half inches thick, in a flat buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, cover with buttered paper, and cook in oven for twenty minutes. Then put the fish on a platter and keep hot. Pour over the fish a sauce made as follows: Heat two ounces of butter in a casserole, add one spoonful of flour and one of curry powder, and heat through. Then add the broth the fish was cooked in, and one pint of fish stock, and boil for ten minutes. Bind with the yolks of two eggs and one-half cup of cream. Strain, put back in the casserole, and whip one ounce of fresh butter into it. When the butter is melted it is ready to pour over the fish. Garnish the fish with fleurons.

=Parisian potatoes, Hollandaise.= Cut a quart of potatoes with a round Parisian spoon, put in cold water, add a little salt, and boil very slowly. When done, drain off the water, and put the potatoes in the oven to dry. Then put the potatoes in one ounce of melted butter mixed with a little chopped parsley, roll carefully so they will not break, and serve.

AUGUST 7

BREAKFAST
Sliced nectarines in cream
Scrambled eggs with smoked beef
Rolls
Coffee

LUNCHEON
Omelet Levy
Lamb kidneys en brochette, bacon
Lyonnaise potatoes
Field salad
Camembert cheese with crackers
Demi tasse

DINNER
Potage Cameroni
Ripe olives
Sand dabs, saute meuniere
Sweetbreads, Figaro
Roast sirloin of beef, Mounet Sully
Broiled tomatoes
Escarole salad
Puff paste basket
Coffee

=Omelet Levy.= Make a plain omelet with eight eggs, and put on a quite-large china platter. Garnish with one bouquet of pimentos cut in small dices and heated in butter; one bouquet of green peppers cut in the same manner and sauteed in butter; one bouquet of asparagus tips, and one of chicken hash in cream.

=Lamb kidneys en brochette with bacon.= Remove the skin from two lamb kidneys, split them open, and put a skewer through them. Season with salt and pepper, roll in oil, and broil. When done place on a piece of dry toast, lay two strips of bacon on top. And put a spoonful of maitre d'hotel butter on top of all.

=Potage Cameroni.= Make one quart of consomme brunoise, add six chickens' livers cut in small squares and sauteed in butter; and one-half cup of boiled macaroni cut in half inch pieces. Serve grated cheese separate.

=Sweetbreads, Figaro.= Braised sweetbreads served with their own gravy, and garnished with one timbale of spinach for each person. Serve sauce Figaro separate.

=Sauce Figaro.= Reduce one pint of tomato sauce one half by boiling slowly. Allow to become cold, add one pint of mayonnaise sauce, mix well, and season with salt and Cayenne pepper.

=Roast sirloin of beef, Mounet Sully.= Roast a sirloin of beef, place on a platter, and garnish with fresh artichoke bottoms filled with peas au beurre, and potatoes Julienne. Serve Bearnaise sauce separate.

=Puff paste basket.= Roll out some puff paste about one-quarter inch thick. Cut out the paste with an oval cutter. Wash the tops, and then make a shallow incision in the tops with another oval cutter about one-half inch smaller. Bake. Remove the soft inside paste, and fill with sweetened whipped cream. Make a handle out of some candied angelica, and stick it on the whipped cream, making it look like a basket.

AUGUST 8

BREAKFAST
Orange juice
Kippered Alaska cod in cream
Baked potatoes
Rolls
Coffee

LUNCHEON
California gray shrimps in shell
Cold consomme in cups
Cold sirloin of beef, with meat jelly
Potato and beet salad
Schloss cheese with crackers
Coffee

DINNER
Consomme Monaco
Celery
Broiled striped bass, maitre d'hotel
Virginia ham glace, champagne sauce
Timbale of spinach
Mashed potatoes
Watercress salad
Strawberry ice cream
Assorted cakes
Coffee

=Kippered Alaska cod in cream.= Kippered Alaska black cod is a delicate smoked fish. Remove the skin, place in a sauce pan and cover with thick cream. Bring slowly to a boil, and let stand for about ten minutes at boiling point. Another method of cooking is to put the fish in a saute pan, cover with water, and bring to a boil. Then drain off the water, add some cream sauce and a small piece of butter, season with salt and pepper, and boil for five minutes.

=Consomme Monaco.= Cut one breast of a boiled chicken or fowl and two truffles in small dices. Add to one quart of hot well-seasoned consomme.

=Virginia ham, glace.= Soak a Virginia ham in cold water over night. Then put the ham in a large kettle and cover with cold water, bring to a boil, and then set at side of stove and allow to simmer for three hours. The ham is done when the skin is easy to loosen. Then remove the skin, and put the ham in another pot with one quart of sherry wine, and set in oven to bake. Baste continually. After twenty minutes dust the top with powdered sugar, and bake until brown.

=Champagne sauce, I.= Put two ounces of sugar in a casserole and cook to a brown caramel color, but be careful not to burn. Then add one glass of vinegar and boil until nearly dry. Then add one pint of sauce Madere and boil for ten minutes. Strain, and season well.

=II.= Put one quart of champagne in a casserole and reduce until nearly dry, then add one pint of sauce Madere, season with salt and Cayenne pepper, boil for ten minutes, and strain.

=Timbale of spinach.= Pass one pint of freshly-chopped spinach through a fine sieve, season with salt and pepper, add one spoonful of cream sauce and a raw egg, mix well, and put in small buttered timbale moulds. Cook for twenty minutes in bain-marie. Serve as a garnish, or as a vegetable with cream, tomato, or Madeira sauce.

AUGUST 9

BREAKFAST
Fresh strawberries with cream
Flannel cakes, maple syrup
Coffee

LUNCHEON
Cantaloupe
Poached eggs, d'Orleans
Mutton chops, Argenteuil
Lettuce salad
Puff paste sandwich
Coffee

DINNER
Rice soup, Palermo
Radishes
Frogs' legs, saute a sec
Tenderloin of beef, Gambetta
Romaine salad
Biscuit glace, mapleine
Assorted cakes
Demi tasse

=Poached eggs, d'Orleans.= Make four round pieces of dry toast, lay a thin slice of smoked beef tongue on each, and a poached egg on top of the tongue. Cover with Bearnaise sauce.

=Mutton chops, Argenteuil.= Broil some mutton chops and put on a platter. Garnish with asparagus tips. Pour a little Hollandaise sauce over the tips; and a little brown gravy or sauce Madere over the chops.

=Puff paste sandwich (pastry).= Roll out some puff paste into a thin sheet, and spread with a thick layer of jam. Wash the edges of the sheet, and place another thin sheet of the same paste on top. Press together at the edges. Wash the top, and bake. When nearly done dust the top with powdered sugar, and bake in the oven until the sugar is melted. Serve cold.

=Rice soup, Palermo.= Heat two ounces of butter in a casserole, add two ounces of rice and one ounce of flour, and heat through. Then add three pints of chicken broth, and boil slowly. Keep stirring carefully so it will not burn on the bottom, but do not break the rice. When the rice is soft bind the soup with the yolks of three eggs mixed with one pint of cream. Keep stirring the soup until it nearly comes to a boil; taste to determine as to seasoning; add a tiny bit of grated nutmeg, a little Cayenne pepper, and the juice of two lemons, freshly squeezed.

=Tenderloin of beef, Gambetta.= Put a roast tenderloin of beef on a platter, garnish on one side with onions glaces, and on the other side with fresh mushrooms saute in butter. Serve sauce Madere on top of the beef, and also separate in a bowl.

AUGUST 10

BREAKFAST
Sliced peaches with cream
Scrambled eggs with bacon
Rolls
Chocolate with whipped cream

LUNCHEON
Cold fonds d'artichauts, Du Barry
Cold Virginia ham and tenderloin of beef
Chilian salad
Lemon cake
Demi tasse

DINNER
Consomme Oriental
Ripe California olives
Fillet of halibut, Cubaine
Roast chicken
Asparagus, Hollandaise
New peas in butter
Duchesse potatoes
Chiffonnade salad
Fancy ice cream
Assorted cakes
Coffee

=Cold fonds d'artichauts, Du Barry.= Boil four fresh artichoke bottoms in salt water, to which has been added the juice of a lemon. Also boil a head of cauliflower. When both are cold fill the bottoms with some of the cauliflower, and cover with a well-seasoned thick mayonnaise sauce. Place each artichoke on a leaf of lettuce, and serve.

=Chilian salad.= Place in a salad bowl equal parts of apple, celery and pimentos, all cut Julienne style. Serve with mayonnaise sauce.

=Lemon cake.= Bake a sponge cake, as described elsewhere. Cut in three layers, and fill between with lemon butter filling. Glace the top with thin white icing flavored with lemon juice. Serve when the icing is dry.

=Orange cake.= Same as lemon cake, but fill the cake with orange butter filling, and glace the top with pink icing flavored with orange. Serve with a slice of orange on top of each portion of cake.

=Lemon butter filling.= One-half pound of sugar, four ounces of sweet butter, two lemons, the yolks of two eggs, and two whole eggs. Grate the lemon rinds into the sugar, squeeze in the juice of the lemons, add the eggs, yolks and butter, mix well, and stir over a slow fire until it thickens. Do not let it boil. Use cold.

=Orange butter filling.= Prepare in the same manner as lemon butter filling, but use oranges.

=Consomme Oriental.= Cut carrots and turnips in the shape of half moons. Boil in salted water until soft, and serve in hot consomme with an equal quantity of plain boiled rice.

=Fillet of halibut, Cubaine.= Cut four fillets of halibut, season with salt and pepper, and roll in flour. Heat two ounces of butter in a frying pan, then add the fish and saute on both sides until done. Put the fish on a platter and pour Creole sauce over it. Serve boiled rice separate.

AUGUST 11

BREAKFAST
Grapenuts with cream
Boiled eggs
Dry toast
Ceylon tea

LUNCHEON
Shrimp patties in cream
Calf's liver saute, Lyonnaise
German fried potatoes
Field salad
Camembert cheese with crackers
Coffee

DINNER
Potage Parmentier
Pim olas
Planked striped bass
Venison chops, port wine sauce
Hashed brown sweet potatoes
Artichokes au gratin
Endive salad
Strawberry meringue
Coffee

=Shrimp patties in cream.= Make four patty shells and keep them hot. Wash one pound of picked shrimps in warm water. Make a pint of cream sauce, add the shrimps, season with salt and Cayenne pepper, and fill the patties. Serve on napkins, with parsley in branches, and a lemon cut in four.

=Calf's liver saute, Lyonnaise.= Cut four slices of calf's liver about one inch thick. Season with salt and pepper, and roll in flour. Put two ounces of butter in a frying pan, and heat, add the liver and fry on both sides. When nearly done remove from the pan and place on a platter. Slice two onions very thin, put in the pan and fry until yellow. Then add one spoonful of flour, heat through, add a cupful of stock, bouillon, or hot water, season with salt and pepper, and add some chopped parsley and the juice of a lemon. Boil for a few minutes, and pour over the liver.

=Potage Parmentier.= Cut four stalks of leek and one onion in thin slices. Put in a casserole with three ounces of butter, cover, and simmer until done. Then add two pounds of raw white potatoes cut in half inch squares, two quarts of bouillon or stock, and one quart of water, a handful of salt, and a bouquet garni. Boil slowly until the potatoes are done, remove the bouquet, taste to see if salt is needed, and add a little pepper and chopped parsley.

=Venison steak, port wine sauce.= Cut four venison chops about one and one-quarter inches thick, and season with salt and pepper. Put a spoonful of melted butter in a saute pan, heat, then add the chops and saute until done. Place on a platter and pour port wine sauce over them.

=Port wine sauce.= Make any kind of brown gravy after cooking venison chops, saddle, or any roast. Melt two spoonfuls of currant jelly in a casserole, in a wine glassful of port wine, and reduce one-half. Then add one cup of brown gravy, dish gravy, or sauce Madere, season with salt and pepper, and boil for five minutes. Serve with game or mutton.

AUGUST 12

BREAKFAST
Fresh raspberries with cream
Omelet with fine herbes
Crescents
Breakfast rolls
Cocoa

LUNCHEON
Cantaloupe
Eggs, Mollet, Bordelaise
Broiled lamb chops
String beans with parsley
Browned mashed potatoes
Dandelion salad
German apple cake
Coffee

DINNER
Consomme fermiere
Radishes. Salted almonds
Broiled lobster, maitre d'hotel
Sweetbreads braise, St. Albans
Roast squab, au jus
Summer squash, au beurre
Parisian potatoes
Escarole salad
Vanilla ice cream
Orange cake
Coffee

=Eggs Mollet, Bordelaise.= Put four Eggs Mollet (see Eggs) in a deep dish, and cover with sauce Bordelaise.

=Consomme fermiere.= Put two ounces of butter in a casserole; add equal parts of carrots, turnips, and cabbage cut in thin round slices the size of a silver quarter. Simmer until done, then drain off the butter, add one and one-half quarts of consomme, and boil for fifteen minutes. Serve with chopped parsley on top, and with bread crusts fried in butter separate.

=Sweetbreads braise, St. Albans.= Place some braised sweetbreads on a platter, and garnish with one head of fresh stuffed mushrooms and one small chicken patty for each person. Make a gravy as described elsewhere for sweetbreads braise, to which should be added one spoonful of tomato sauce.

=Grape jelly.= To every eight pounds of fruit add one cup of water, bring to a boil, crush, and strain through a jelly bag. Measure the juice, and then measure and set aside an equal quantity of granulated cane sugar. Then boil the juice for half an hour. Melt the sugar, add to the juice and boil for ten minutes.

=Gooseberry jam.= To each eight pounds of half-ripe gooseberries add one teacupful of water. Boil until soft, add eight pounds of heated sugar, and continue boiling until clear.

=Spiced vinegar, for pickles.= One gallon of cider vinegar, one pound of brown sugar, two tablespoonfuls each of mustard seed, celery seed and salt; one tablespoonful each of turmeric powder, black pepper, and mace; two nutmegs grated; three onions; and one handful of grated horseradish.

=Spiced cherries.= Nine pounds of fruit, four pounds of sugar, one pint of malt or cider vinegar, one-half ounce of cinnamon bark, and one-half ounce of whole cloves. Make a syrup of the ingredients, and boil for a few minutes before adding the fruit. Cook the fruit in the syrup until the skins break; then take out, and boil the syrup down until thick. Pour over the fruit while hot.

=Spiced sweet apples.= Take equal parts of sugar and vinegar, add a dozen cloves and a stick of cinnamon bark, bring to a boil, add sweet apples, and cook until the apples are tender.

=Spiced tomatoes.= Take red and yellow pear-shaped tomatoes, prick with a needle to prevent bursting, sprinkle with salt, and let stand over night. Pack neatly in glass jars, and cover with a vinegar made as follows: One pint of cider or malt vinegar; one tablespoonful of sugar; and one teaspoonful each of cloves, allspice, and black pepper. The spices should be ground. Bring to the boiling point, and pour over the tomatoes. Seal when cold.

AUGUST 13

BREAKFAST
Sliced fresh pineapple
Oatmeal with cream
Dry toast
Oolong tea

LUNCHEON
Lobster canape
Scrambled eggs, Mauresque
Cold smoked beef tongue
Romaine salad
American cheese with crackers
Assorted cakes
Demi tasse

DINNER
Potage Nassau
Ripe California olives
Pompano saute, meuniere
Roast ribs of prime beef
Stewed tomatoes
Succotash
New peas
Mashed potatoes
Lettuce and grapefruit salad
Compote of peaches
Coffee cream cakes
Demi tasse

=Lobster canape.= Cut the tail of a lobster in thin slices and lay on four pieces of toast. Cover with thick well-seasoned mayonnaise, and garnish the edges with chopped hard-boiled eggs and chopped parsley. Serve on a folded napkin, and garnish with parsley in branches and two lemons cut in half.