Chapter XII: Preface (12)

=Scrambled eggs, Mauresque.= Cut some Lyon sausage and boiled ham in small dices, put in a casserole with a piece of butter, and heat. Then add the beaten eggs, cream, and a little salt and pepper. Scramble in the usual manner, and serve in a deep china dish.

=Potage Nassau.= Peel eight white onions, and put in a casserole with one quart of water and a little salt. Boil for twenty minutes, and then drain off the water. Heat three ounces of butter in another casserole; then add three spoonfuls of flour, heat through; then add one pint of milk and one quart of bouillon and the onions, and boil for forty minutes. Strain through a fine sieve, put back in casserole, season with salt and Cayenne pepper, and stir-in three ounces of sweet butter. When the butter is melted, serve hot, with small crusts of bread cut in small squares, and fried in butter.

AUGUST 14

BREAKFAST
Fresh strawberries with cream
Broiled salted mackerel
Baked potatoes
Rolls
Coffee

LUNCHEON
Cold consomme in cups
Cold salmon, mayonnaise
Culemo salad
French pastry
Demi tasse

DINNER
Pea soup with vermicelli
Crisp celery
Codfish steak, a l'Anglaise
Fillet of beef, Dumas
Chicory salad
Fancy ice cream
Assorted cakes
Coffee

=Pea soup with vermicelli.= One quart of puree of pea soup mixed with one pint of consomme vermicelli.

=Codfish steak a l'Anglaise.= Heat two ounces of butter in a saute pan; add two slices of fresh codfish cut about one and one-half inches thick, and one sliced onion. Season with salt and pepper, and simmer until the fish is done. Then remove the fish to a platter; sprinkle a spoonful of flour in the pan, heat through, add one-half glass of white wine, and boil for a few minutes. Then add one cup of hot milk and one-half cup of fish broth, and boil for ten minutes. Season with salt and pepper, add a little chopped parsley and a chopped hard-boiled egg and the juice of a lemon, and pour over the fish. Serve hot.

=Fillet of beef, Dumas.= Use a roast tenderloin of beef; or broiled fillet of beef steaks. Place on a platter, and cover with sauce Madere to which has been added a slice of boiled ham and a small can of French mushrooms cut in small dices. Garnish one side of the beef with potatoes Parisian, and the other side with artichokes cut in quarters and boiled in salted water.

AUGUST 15

BREAKFAST
Fresh grapes
Boiled eggs
Buttered toast
Coffee

LUNCHEON
Casawba melon
Fried fillet of sole, sauce Tartar
Cold tenderloin of beef
Salade Chateau de Madrid
Camembert cheese with crackers
Coffee

DINNER
Potage Dieppoise
Queen olives. Radishes
Broiled fresh mackerel, anchovy butter
Potatoes Hollandaise
Sweetbreads, Lieb, with peas
Roast imperial squab
Asparagus with melted butter
Endive and beet salad
Corn starch blanc mange
Alsatian wafers
Coffee

=Salade Chateau de Madrid.= Peel a half dozen fresh mushrooms, and cut them, raw, in Julienne style. Place them in a salad bowl with equal parts of green peppers and pimentos, also cut Julienne. In the center put an equal part of plain boiled rice; and a dressing made with one spoonful of vinegar, the juice of a lemon, two spoonfuls of olive oil, a pinch of Cayenne pepper, a little paprika, salt and pepper, and some chopped parsley and chervil.

=Potage Dieppoise.= Put in a casserole four leaves of white cabbage, and two stalks of leeks and one of celery cut in thin slices. Add three ounces of butter, cover, and simmer until done. Then add one pound of raw potatoes cut in thin slices the size of a silver quarter, and three pints of bouillon. Season with salt and pepper, and boil until done.

=Broiled fresh mackerel, anchovy butter.= Broil the mackerel and place on a platter. Pour over it an anchovy butter made as described elsewhere. Garnish with parsley in branches and quartered lemons.

=Sweetbreads, Lieb.= Soak four sweetbreads in cold water for an hour. Then put on fire in three pints of cold water and a spoonful of salt. Bring to a boil, and then cool off in cold water. Then trim the sweetbreads, season with salt and pepper, roll in oil, and broil. The sweetbreads must be whole; not split. When done place on a slice of Virginia ham and cover with sauce Colbert, and garnish with fleurons. The preceding is for one person only.

=Endives with beets.= Cut endives salad lengthwise, place on a large china platter, season with salt and pepper, sprinkle with chopped beets and parsley, and a mixture of one-third of vinegar to two-thirds of olive oil.

AUGUST 16

BREAKFAST
Baked apples with cream
Small sirloin steak
Broiled bacon
Browned hashed potatoes
Rolls
Coffee

LUNCHEON
Grapefruit with cherries
Eggs Buckingham
Salade Russe
Vanilla Darioles
Demi tasse

DINNER
Potage Italienne
Salted pecans
Boiled turbot, nonpareil
Roast chicken
Puree of chicory
Summer squash in butter
Rissolees potatoes
Lemon water ice
Macaroons
Coffee

=Eggs, Buckingham.= Put in a buttered shirred egg dish a slice of toast, lay a slice of ham on top, and a soft poached egg on top of the ham. Cover with cream sauce, sprinkle with grated cheese, and bake in a hot oven until brown on top.

=Vanilla Darioles.= Mix one ounce of flour with three ounces of sugar, two eggs and five yolks of eggs. Then add one pint of milk and some vanilla flavoring, and strain. Line about one dozen dariole or small timbale moulds with very thin tartelette dough. Put a piece of butter the size of a marble in the bottom of each, and fill with the above preparation. Bake in a medium-hot oven, and when done unmould; and serve either hot or cold, with vanilla sauce.

=Orange Darioles.= Same as vanilla darioles, but flavor with the rind and juice of an orange. Serve with orange sauce.

=Lemon Darioles.= Prepare in the same manner as orange darioles, but use a lemon to flavor same. Serve with lemon sauce.

=Potage Italienne.= Soak half a pound of dry mushrooms in cold water for a few hours. Then put in a casserole with one quart of consomme, one pint of puree of tomatoes, and one-half pound of boiled spaghetti cut in pieces two inches long. Boil for ten minutes. Crush two pieces of garlic and fry in a spoonful of oil for a second, add to the soup, season with salt and pepper, and sprinkle with a little chopped parsley. Serve grated cheese separate.

=Boiled turbot, nonpareil.= Put the whole turbot in a fish kettle, cover with cold water, add a glass of white wine, a handful of salt, one sliced carrot, onion and lemon, and a bouquet garni. Boil slowly for about ten minutes, then allow to stand for about thirty minutes in the hot water. Then put the fish on a folded napkin on a platter, and garnish with parsley in branches and quartered lemons. Serve sauce non pareil separate.

=Sauce nonpareil.= Put in a casserole the yolks of five eggs and the juice of a lemon. Set the casserole in a bain-marie, and stir well. Then add, little by little, three-quarters of a pound of butter, and one-quarter of a pound of crayfish butter, or lobster butter. Then strain through a fine cheese cloth, season with salt and pepper, or Cayenne, add one dozen ecrevisse tails cut in two; or the tail of a lobster cut in small squares.

=Puree of chicory.= See March 14th, Puree of salad.

AUGUST 17

BREAKFAST
Stewed prunes
Ham and eggs
Rolls
Coffee

LUNCHEON
Cantaloupe
Poached eggs, Balti
Ham croquettes, cream sauce
Peas a la Francaise
Schloss cheese with crackers
Coffee

DINNER
Consomme Montesquieu
Mortadella
Pompano, saute meuniere
Leg of mutton, Mexicaine
String beans
Potatoes saute
Hearts of lettuce
Thousand Island dressing
French pastry
Demi tasse

=Poached eggs, Balti.= Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, and cover with sauce Madere.

=Ham croquettes.= Cut about one pound of ham trimmings in very small squares. Cut a can of French mushrooms in small dices, and squeeze the water out of them. Heat an ounce of butter in a casserole, add a dozen shallots chopped fine, and simmer for five minutes. Then add a spoonful of flour and heat through; then add a cupful of bouillon or stock, and boil for a minute; then add the mushrooms and the ham, and cook for ten minutes. Bind with the yolks of two eggs, season with a little Cayenne pepper, and add some chopped parsley. Then take off the fire and work in two ounces of good butter. When the butter is dissolved put on a pan or platter, and allow to become cold. Form the croquettes in any shape desired, roll in flour, then in beaten eggs, and then in bread crumbs, and fry in hot swimming lard. Serve with cream or tomato sauce, or sauce Madere. The butter is added to prevent the croquettes from being hard, when cooked.

=Virginia ham croquettes.= Make from Virginia ham; otherwise same as above.

=Consomme Montesquieu.= Equal parts of boiled ham, breast of chicken, and French mushrooms, cut Julienne style. Also an equal part of the small flowers of boiled cauliflower. Serve all in hot, well-seasoned consomme.

=Leg of mutton, Mexicaine.= Put a leg of mutton in a roasting pan with a sliced onion and carrot, four leaves of celery, and one Chili pepper. Season the leg with salt and pepper, and rub with a little garlic; place a small piece of butter on top, and set in oven to roast. When done remove the leg to a platter, drain the grease from the pan, add one spoonful of meat extract, a cup of bouillon or stock, and a little salt, and boil for a few minutes. Pour a little of the gravy over the mutton and serve the rest in a bowl. Garnish the leg with one stuffed pimento a la Creole for each person.

=Stuffed pimentos, Creole.= Make a rice Creole. Fill pimentos with this rice, place on a buttered pan, put small pieces of butter on top of each, and bake in a medium-hot oven. Serve as a garnish, or as a vegetable with tomato sauce.

AUGUST 18

BREAKFAST
Orange juice
Broiled Spanish mackerel
Baked potatoes
Rolls
English breakfast tea

LUNCHEON
Eggs Mollet, Florentine
Cold leg of mutton
Lima bean salad
Swiss cheese with crackers
Assorted fruit
Coffee

DINNER
Chicken soup, Fougarmont
California ripe olives
Brook trout, Volper
Louis potatoes
Roast beef, Jules-Albert
Stewed tomatoes
Fried egg plant
Endives salad, French dressing
Vanilla ice cream
Assorted cakes
Coffee

=Eggs Mollet, Florentine.= Put some puree of spinach in a vegetable dish, place four eggs Mollet on top.

=Chicken soup, Florentine.= Cut a spring chicken, bones and all, in pieces one inch square. Heat three ounces of butter in a casserole, add the chicken, and cook until golden yellow; add two spoonfuls of flour and heat through; add three pints of chicken broth, a bouquet garni, and one-half cup of raw rice. Boil for one hour, then remove the bouquet garni, add one pint of boiling milk, and season with salt and pepper and a little chopped parsley.

=Brook trout, Volper.= Put in a casserole two quarts of cider, one sliced onion, one carrot, one piece of celery, one piece of leek, a little parsley, one bay leaf, one clove, and one spoonful of salt. Bring to a boil, and then add eight brook trout. Set the vessel on the side of the range, and let stand at boiling point for ten minutes; then remove the trout to a platter. Serve with the following sauce: Heat two ounces of butter in a casserole, add two spoonfuls of flour and one and one-half pints of the cider in which the fish was cooked. Boil for twenty minutes. Then add two more ounces of fresh butter, season well with salt and pepper, and strain over the fish. Garnish with bread cut in heart shapes, and fried in butter. Sprinkle with chopped parsley.

=Louis potatoes.= Cut some potatoes with a small round Parisian spoon, parboil in water, and finish cooking in just enough cream to cover the potatoes. Season with a little salt, and serve in a deep dish with the cream.

=Roast beef, Jules-Albert.= Season a five pound piece of sirloin of beef with salt and pepper, and rub with garlic. Put in an earthern pot and pour a glassful of olive oil over it. Let it stand in the ice box for two days. Then put on fire and roast for about forty minutes, basting often. Then remove the beef to a platter, and add to the roasting pan one spoonful of flour; heat; add one cup of bouillon and one-half glass of white wine, season with salt and pepper, boil for ten minutes, and strain. Pour a little over the beef, and serve the rest in a sauce boat.

AUGUST 19

BREAKFAST
Fresh raspberries with cream
Omelet with chives
Rolls
Coffee

LUNCHEON
Grapefruit, cardinal
Fried eggs, Infante
Imported Frankfort sausages
Potato salad
Limburger cheese with pumpernickel
Rye bread
Coffee

DINNER
Consomme with celery and rice
Antipasto
Fillet of sole, au vin blanc
Roast chicken
Asparagus, Hollandaise
Potato croquettes
Romaine salad
Lemon darioles
Coffee

=Fried eggs, Infante.= Cook some chickens' livers saute in butter, and add a little sauce Madere. Pour the livers around some fried eggs.

=Imported Frankfurter sausages.= These sausages can be obtained in cans. Remove from can immediately upon opening, otherwise they will turn bad. Put the sausages in water almost at the boiling point, and keep them at that temperature for twelve minutes, but do not let them boil. Serve on a platter, garnished with parsley in branches.

=Consomme with celery and rice.= Cut a stalk of celery in small squares, wash well, and boil in salted water until soft. Boil about one-quarter of a pound of rice in salted water until soft. Serve both in three pints of hot well-seasoned consomme.

=Omelet with chives.= Beat eight eggs, season with salt and pepper, add one spoonful of chives sliced very fine, and cook the omelet in the usual manner.

AUGUST 20

BREAKFAST
Blackberries with cream
Plain pancakes
Breakfast sausages
Rolls
Coffee

LUNCHEON
Cantaloupe
Eggs, Meyerbeer
Cold ham and tongue, meat jelly
Chiffonnade salad
German prune cake
Demi tasse

DINNER
Potage brunoise, with rice
Carciofini
Boiled codfish, Flamande
Potatoes, natural
Sweetbreads, sans gene
Roast turkey, cranberry sauce
Broiled sweet potatoes
Stewed corn
Sliced tomatoes, vinaigrette
Corn starch blanc mange with sabayon
Coffee

=Eggs Meyerbeer.= Shirred eggs with a broiled split lamb's kidney and a slice of truffle on top of each one. Pour a little sauce Madere over the white of the eggs.

=Potage brunoise, with rice.= To three pints of consomme brunoise add one-quarter of a pound of boiled rice.

=Boiled codfish, Flamande.= Put three slices of fresh codfish, cut about one and one-half inches thick, in a kettle with water. Season with salt, add one-half glass of vinegar, bring to a boil, and let stand at the boiling point for half an hour. Then place on a folded napkin, with parsley in branches, and two lemons cut in two. Serve sauce Flamande separate.

=Sauce Flamande.= Heat two ounces of butter in a casserole, add two spoonfuls of flour, one spoonful of vinegar, one quart of the fish broth in which the codfish was cooked, one spoonful of French mustard, a little salt and pepper, one bay leaf, one clove, and a little grated nutmeg. Boil for twenty minutes, strain through a fine cheese cloth, and put back in casserole. Then add, little by little, three ounces of good butter. When the butter is melted add the juice of a lemon and some fresh-chopped parsley.

=Sweetbreads, sans gene.= Put some braised sweetbreads on a platter, and garnish with one stuffed head of fresh mushroom to each person. Cover with sauce Colbert.

AUGUST 21

BREAKFAST
Baked pears with cream
Broiled salted mackerel
Boiled potatoes
Rolls
Coffee

LUNCHEON
Canape thon marine
Cold eggs, Riche
Broiled lamb chops
French fried potatoes
Cold artichokes, vinaigrette
Cottage cheese with crackers
Coffee

DINNER
Puree of lentils with tapioca
California ripe olives
Broiled pompano, fleurette
Duchesse potatoes
Boiled fowl, celery sauce
Spinach, English style
Orange darioles
Demi tasse

=Canape thon marine.= Butter four pieces of toast, lay thin slices of thon marine on top, spread a little mayonnaise over all with a knife, garnish the edges with chopped boiled eggs and chopped parsley. Serve on a napkin with parsley in branches, and quartered lemons.

=Cold eggs, Riche.= Make four eggs Mollet. When the eggs have become cold cut with the point of a knife, and let the yolks run out. Then fill with a few chopped anchovies, place on a china platter, and cover with sauce Figaro.

=Puree of lentils with tapioca.= Mix one quart of puree of lentils with one pint of consomme tapioca.

=Boiled fowl.= Put a soup hen on the fire in two quarts of water, add a little salt, bring to a boil, and skim. Then add one carrot, one onion, one leek, one piece of celery and a bouquet garni. Cook until the fowl is soft. Serve with cream, celery, oyster, or other sauce; as you may desire.

=Celery sauce.= Warm three ounces of butter in a casserole; add two stalks of celery, cut in small squares, well-washed and dried; and one and one-half spoonful of flour. Heat through, and then add two pints of chicken broth and a little salt. Boil until the celery is soft; then bind with the yolks of two eggs and a cup of cream.

AUGUST 22

BREAKFAST
Sliced peaches with cream
Oatmeal
Rolls
Coffee

LUNCHEON
Casawba melon
Eggs Lenox
Tripe saute, Lyonnaise
Mashed potatoes
Field salad
Raspberry tartelette
Demi tasse

DINNER
Consomme Colbert
Radishes Salted almonds
Lobster en court bouillon
Roast leg of lamb
String beans
Potatoes au gratin
Fried egg plant
Watercress salad
Whipped cream in cups
Lady fingers
Coffee

=Eggs Lenox.= Boil hard one dozen eggs, remove the shells and cut in four. Put the eggs in one-half cup of cream sauce, and season with salt and pepper. Put in a deep buttered earthern dish, pour a cupful of tomato sauce on top, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown.

=Consomme Colbert.= Add to consomme printanier one poached egg for each person. Sprinkle with chopped chervil.

=Lobster en court bouillon.= Heat in a saute pan one spoonful of olive oil and one ounce of butter. Add two leeks and one onion sliced fine. Fry till crisp and yellow, add one glassful of white wine, one bay leaf, one clove, one bouquet of tied parsley, one pint of fish broth, one clove of garlic, some chopped parsley, and two tomatoes cut in four. Then add two live lobsters cut in pieces one inch thick, including the shell and claws. Season with salt and pepper and a pinch of Cayenne, and boil slowly for forty minutes. When done remove the bay leaf, clove and bouquet of parsley, and serve with the broth and all.

=Whipped cream in cups.= Whip some cream quite stiff, and add a little powdered sugar and vanilla. Fill some cups; decorate the tops with some of the same whipped cream, but put on in fancy shape with the aid of a pastry bag. Serve with lady fingers.

AUGUST 23

BREAKFAST
Blackberries with cream
Plain poached eggs on toast
Broiled bacon
Rolls
Uncolored Japan tea

LUNCHEON
Hors d'oeuvres varies
Cold consomme in cups
Omelet Imperatrice
English mutton chop, tavern
Escarole and chicory salad
Roquefort cheese with crackers
Assorted fruit
Demi tasse

DINNER
Puree of white bean soup, Allemande
Plain celery
Sand dabs, meuniere
Sugar-cured ham glace, champagne sauce
Spinach in cream
Potatoes au gratin
Wine jelly with whipped cream
Assorted cakes
Coffee

=Omelette Imperatrice.= Slice a breast of boiled chicken, and mix with half a cup of cream sauce. Season with salt and pepper. Make the omelet, and before turning over on platter lay the chicken stew in the center. Pour thin cream sauce around the omelet.

=Puree of white bean soup, Allemande.= Make a puree of white beans as described elsewhere. Add four Frankfort sausages, peeled and cut in thin slices.

=Sugar-cured ham glace.= Put a ham in a kettle and cover with cold water. Bring to a boil, and allow to simmer on side of range, at boiling point, for about three hours. Then pull the skin from the ham, sprinkle heavily with powdered sugar, place in a roasting pan, put a pint of sherry wine in the bottom, set in oven, and roast until brown. Serve on a platter garnished with watercress. Serve champagne sauce separate.

=Wine jelly with whipped cream.= Make some wine jelly as described elsewhere. Pour into moulds and set in ice box until firm. Unmould on a cold dish, and decorate with sweetened whipped cream.

AUGUST 24

BREAKFAST
Sliced bananas with cream
Browned corned beef hash
Rolls
Coffee

LUNCHEON
Cantaloupe
Eggs, Opera
Spring lamb Irish stew
French pastry
Coffee

DINNER
Consomme with Italian paste
Lyon sausage
Stewed striped bass, Americaine
Hollandaise potatoes
Roast chicken
Succotash
Cauliflower, Polonaise
Hearts of lettuce salad
Corn starch blanc mange with berries
Macaroons
Demi tasse

=Eggs, Opera.= Garnish some shirred eggs on one side with asparagus tips in butter, and on the other side with chickens' livers saute au Madere.

=Consomme with Italian paste.= Boil some Italian paste in salted water for eight minutes. Then drain off water, and cool the paste in cold water. Serve in hot consomme, with grated cheese separate.

=Stewed striped bass, Americaine.= Cut four pounds of striped bass in pieces two inches thick. Put them in a buttered saute pan with an onion chopped fine; season with salt and pepper, add a glassful of white wine, and one quart of canned tomatoes just as they come from the can; and a bouquet garni. Cover, and simmer for half an hour. Then remove the fish to a platter, take out the bouquet garni, and reduce the broth one-half. Add, little by little, three ounces of sweet butter, stir until the butter is melted, add a little chopped parsley, and pour over the fish.

=Corn starch blanc mange.= Put a pint of milk on the fire. Moisten three spoonfuls of corn starch in a little cold milk, and then stir it into the boiling milk. Add two ounces of sugar and two well-beaten eggs. Cook for a few minutes, and pour into small moulds. When cold, unmould, and serve with cold cream.

=Corn starch blanc mange with Sabayon.= Prepare as above, and serve covered with thick Sabayon sauce.

=Corn starch blanc mange with berries.= Prepare a corn starch blanc mange, and serve with sweetened strawberries, raspberries, blackberries, or loganberries, around the edge of the dish.

=Corn starch blanc mange with stewed fruit.= Serve corn starch blanc mange with cold stewed apples, pears, peaches, plums, or apricots, around the bottom of the dish.

=Corn starch food.= (For infants or invalids.) Boil one pint of milk. Add three tablespoonfuls of corn starch diluted with a little cold water, and two ounces of sugar. Stir into the boiling milk, boil for a few minutes, and serve hot or cold.

AUGUST 25

BREAKFAST
Grapes
Scrambled eggs with tomatoes
Rolls
Coffee

LUNCHEON
Tomatoes, surprise
Eggs, de Lesseps
Rump steak, Dickinson
French fried potatoes
Jerusalem artichokes in cream
Camembert cheese with crackers
Assorted fruit Demi tasse

DINNER
Puree of turnips, Caroline
Mortadella. Salted almonds
Broiled fillet of sole, maitre d'hotel
Leg of veal, au jus
Carrots, Vichy
Peas in butter
Chateau potatoes
Field and beet salad
Strawberry ice cream
Assorted cakes
Coffee

=Scrambled eggs with tomatoes.= Peel four tomatoes, cut in two, and squeeze out the water. Then cut in small squares, and put in a saute pan with one ounce of butter, season with salt and pepper, and simmer until done. Then add eight beaten eggs, one-half cup of cream, one ounce of butter, a little more salt and pepper; and then scramble with the tomatoes.

=Tomatoes, surprise.= Peel four tomatoes, cut off the tops, and scoop out the centers with a small spoon. Season the inner side of the tomatoes with salt and pepper, and turn upside down so the water will run out. Cut some celery in small dices, wash well, and mix with mayonnaise sauce, season with salt and pepper; and then fill the tomatoes. Serve on lettuce leaves.

=Eggs, de Lesseps.= Butter shirred egg dishes, crack two eggs in each, and lay one-quarter of a calf's brains that has been previously heated, on each. Season with salt and pepper, and set in oven for a few minutes. Put a small piece of butter in a frying pan and cook until smoking, and nearly black; pour over the egg and brain. Put a spoonful of vinegar in the frying pan and heat, and also pour over the egg. Sprinkle with a little chopped parsley and a few capers.

=Rump steak, Dickinson.= Broil a rump steak, and place on a platter. Parboil four slices of beef marrow and lay on top with some green and red peppers cut in triangular shapes. Pour sauce Colbert around the steak.

=Jerusalem artichokes in cream.= Peel a quart of Jerusalem artichokes, and put in a casserole with water, salt and a piece of lemon. Boil until done, drain off the water, and cut the artichokes in any shape desired, or sliced. Make a pint of cream sauce, put the artichokes in it, and boil for a few minutes. Season well.

=Puree of turnips, Caroline.= Peel six turnips, cut in four, put in a casserole with two quarts of chicken or veal broth, half a pound of rice, and a bouquet garni. Boil until done, remove the bouquet, and strain through a fine sieve. Put back in the casserole, bring to a boil; and add slowly, bit by bit, four ounces of sweet butter; season with salt and pepper, and serve with small pieces of bread cut in dices and fried in butter.

=Mortadella.= Imported Italian sausages, which comes in cans, sliced. Very fine.

AUGUST 26

BREAKFAST
Stewed prunes
Buckwheat cakes, maple syrup
Crescents
English breakfast tea

LUNCHEON
Eggs, Don Juan
Broiled veal kidneys, with bacon
Lyonnaise potatoes
Celery Victor
Napoleon cake
Coffee

DINNER
Consomme Chatelaine
Queen olives
Fried soft clams, Tartar sauce
Tenderloin of beef, Cardinalice
Lima beans, au paprika
St. Francis potatoes
Endives salad
Mirlitons
Coffee

=Eggs, Don Juan.= Make four pieces of toast, lay six fillets of anchovies on each, and cover with scrambled eggs.

=Consomme Chatelaine.= Equal parts of small chicken dumplings, boiled rice and new peas, served in hot consomme.

=Fried soft clams, sauce Tartar.= Take the bellies of one dozen soft clams and roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming hot lard or butter. Season with salt, place on a platter, on a napkin; and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate.

=Tenderloin of beef, Cardinalice.= Roast a tenderloin of beef, and lay sliced truffles heated in Madeira wine, on top. For each person, garnish with one-half tomato seasoned with salt and pepper, a small bit of butter placed on top and baked in the oven, and one pimento heated in butter. Serve separate, sauce Bearnaise and tomato sauce mixed. This is also a good way to serve tenderloin or sirloin steaks.

=Lima beans, au paprika.= Boil one quart of Lima beans in salted water. When done drain off the water. Heat through in a casserole, two ounces of butter and six chopped shallots. Then add one teaspoonful of flour and one teaspoonful of paprika, and one-half cup of bouillon, stock, or water; and boil for ten minutes. Then add the Lima beans, and simmer for a few minutes. If necessary, add a little more salt.

=Mirlitons (cake).= Beat well together four eggs and three ounces of sugar. Add one gill of orange flower water and one pint of cream. Strain, and put into tartelette moulds lined with tartelette dough rolled very thin. Dust some powdered sugar over them, and bake in a moderate oven.

AUGUST 27

BREAKFAST
Cantaloupe
Ham and eggs
Rolls
Coffee

LUNCHEON
Cold celery broth
Cold salmon, mayonnaise
Sliced cucumbers
Roquefort cheese and crackers
Coffee

DINNER
Potage bourgeoisie
Pim olas
Skate fish au beurre noir
Potatoes, nature
Boiled beef, horseradish sauce
German cabbage
Roast squab
Chiffonnade salad
Biscuit glace, vanilla
Assorted cakes
Coffee

=Cold celery broth.= Wash two stalks of celery, and cut in small pieces. Put in a vessel with three pounds of chopped raw shin of beef, the whites of six eggs, one onion, and a spoonful of salt. Mix well, and add slowly one gallon of stock or bouillon; or three quarts of water; and boil for two hours. Strain through a fine cloth, put in ice box, and serve when cold.

=Potage bourgeoisie.= In a kettle put a fresh brisket of beef, two marrow bones, and a handful of salt; and cover with cold water. Bring to a boil, skim well, add a small piece of Savoy cabbage, one carrot, one onion, one piece of celery, a dozen stalks of leek tied in a bunch, a bouquet garni, and a spoonful of whole black peppers. Boil slowly for about three hours and a half; then remove the beef; and take out the leeks and carrot and cut them in small round pieces. Take the fat off of the broth, and strain the broth over the leeks and carrot. Boil for a few minutes, and season with salt and pepper. Before serving add some chopped chervil, and some bread crusts cut in half inch squares, and fried in butter.

=German cabbage.= Heat three ounces of butter in a casserole, add three chopped onions, and simmer until done. Then add one spoonful of flour and one pint of bouillon from boiled beef, season with salt and pepper; and then add two heads of sliced Savoy cabbage, and cover the pot. Cook for one hour; then add one-half glass of white wine vinegar, and one spoonful of chopped parsley, and boil for thirty minutes.

AUGUST 28

BREAKFAST
Sliced figs with cream
Hominy
Pulled bread
Chocolate

LUNCHEON
Olive and anchovy salad
Eggs, Canada
Broiled pigs' feet Chow chow
Potatoes, surprise
Corn starch blanc mange with stewed fruits
Demi tasse

DINNER
Potage Colbert
Salted hazelnuts
Eels, mariniere
Roast leg of mutton
String beans with shallots
Mashed potatoes
Endives salad
Dariolets, Duchesse
Coffee

=Olive and anchovy salad.= Lay on a ravier, or flat celery dish, two dozen fillets of anchovies, crosswise. Cut the stones out of one dozen large queen olives, and slice the olives thin. Lay them over the anchovies, sprinkle with a very little salt, some fresh-ground black pepper, a spoonful of vinegar, and a spoonful of olive oil. Garnish with hard-boiled eggs cut in four, and chopped parsley.

=Eggs, Canada.= Cut the tops from four solid even-sized tomatoes, scoop out the insides, season with salt and pepper, break a raw egg in each, put a small piece of butter on top, season with salt and pepper, place on a buttered plate and bake in the oven for about eight or ten minutes. Serve on a china platter with a little tomato sauce around the tomatoes. Sprinkle with chopped parsley.

=Potatoes, surprise.= Bake four medium-sized potatoes, cut off the tops, and scoop out the insides. Mix the insides with two ounces of sweet butter, a little chopped chives, and salt and pepper. Mix lightly with a spoon, and refill the potatoes. Replace the top, and bake in oven again for three minutes. Serve on napkins.

=Potage Colbert.= Wash and dry two heads of chicory salad, slice fine, and fry in a casserole in three ounces of butter. Then add one and one-half ounces of flour, three pints of veal or beef broth, and one bouquet garni; and boil for an hour. Remove the bouquet, and strain the rest through a fine sieve. Put back in the vessel, season to taste with salt and Cayenne pepper, and when nearly boiling add the yolks of two eggs beaten with one cup of cream. Before serving add one lightly-poached egg to each person.

=Eels, mariniere.= Remove the skin, and cut an eel in pieces three inches long. Put in a buttered pan, add one dozen finely chopped shallots, one glass of white wine, and one cup of fish broth. Cover, and boil until the eels are done. Then place on a platter. Heat one ounce of butter in a casserole, add a spoonful of flour and the broth in which the eels were cooked, and boil for five minutes. Bind with the yolks of two eggs and one-half cup of cream, add a little chopped parsley, and pour over the fish. Do not strain the sauce.

=String beans with shallots.= Boil two pounds of string beans in salted water. Simmer, without allowing to color, six chopped shallots in two ounces of butter. Then add the string beans, one ounce of butter, and some chopped parsley, season with salt and pepper, and simmer for a few minutes.

AUGUST 29

BREAKFAST
Stewed dried fruit
Boiled eggs
Dry toast
Coffee

LUNCHEON
Grapefruit with cherries
Eggs Benoit
English mutton chops, Kentucky sauce
Broiled sweet potatoes
Romaine salad
Brie cheese with crackers
Coffee

DINNER
Consomme tapioca, ecrevisse butter
California ripe olives
Sand dabs, meuniere
Roast turkey, cranberry sauce
Green corn
Spinach with eggs
Rissolee potatoes
Cold artichoke, vinaigrette
Roman punch
Assorted cakes
Coffee

=Eggs Benoit.= Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each; and a head of fresh mushrooms saute in butter on top of each egg. Cover with Madeira sauce.

=English mutton chop, Kentucky sauce.= Broil the chop. Serve Kentucky sauce separate.

=Kentucky sauce.= Put in a casserole one pint of claret, half a pint of whiskey or cognac, one pint of chicken broth, half a pint of tomato ketchup, quarter of a pound of brown sugar, a little salt and one-half teaspoonful of tabasco sauce. Bring to a boil, and thicken with one-half cup of corn starch mixed with a little cold water. Boil for ten minutes, and then strain. Serve with mutton or game.

=Stewed dried fruit (in general).= Take pears, apricots, peaches, figs, or other fruit, and soak in cold water for about one hour. Then drain, add a little sugar, to taste, and boil until soft. Allow to become cold before serving.

=Consomme tapioca, au beurre d'ecrevisses (ecrevisse butter).= Make two quarts of consomme tapioca, and while boiling add, little by little, three ounces of ecrevisse butter. When the butter is melted, and while the soup is boiling, add a little Cayenne pepper and a pony of cognac, and serve.

AUGUST 30

BREAKFAST
Apple sauce
Plain omelet
Pulled bread
Cocoa

LUNCHEON
Canape of fresh caviar
Eggs Chambord
Breaded veal cutlets
Macaroni Caruso
Edam cheese with crackers
Coffee

DINNER
Potage Plessy
Celery
Boiled turbot, Hollandaise
Potatoes, nature
Sirloin steak, Bordelaise
Broiled fresh mushrooms
Souffle potatoes
French asparagus, melted butter
Chicory salad
Raspberry water ice
Assorted cakes
Coffee

=Eggs Chambord.= Poached eggs on toast, covered with sauce Chambord.

=Sauce Chambord.= Put in a casserole the head of a salmon cut in small pieces. Add three ounces of butter, one sliced carrot, one onion, a little parsley in branches, one bay leaf, four cloves, one spoonful of whole black peppers, one clove of garlic, and a little salt. Simmer until the head is cooked, then add one pint of claret and reduce until nearly dry. Then add one quart of fish broth or stock and boil for ten minutes. Thicken with two ounces of butter and one ounce of flour kneaded together, mix well, add two tablespoonfuls of anchovy essence, and boil for five minutes. Strain through a fine sieve, put back in casserole, bring to a boil, add two ounces of fresh butter, whip well, and season with salt and Cayenne pepper. Strain through fine cheese cloth. Serve with fish or eggs.

=Macaroni Caruso.= Boil one pound of macaroni in salted water. When done drain off the water, add one-half pound of sliced fresh mushrooms saute in butter, a very little garlic fried in oil, a cup of tomato sauce, and one-half cup of grated cheese. Also serve grated cheese separate.

=Potage Plessy.= Slice ten onions very fine, and put in a casserole with a quart of water, bring to a boil, and then drain. Heat three ounces of butter in a casserole, then add two ounces of flour and two quarts of bouillon, and stir well. Then add the onions, season with salt and pepper, boil for an hour, and strain through a fine sieve. Put back in the casserole and add two ounces of sweet butter. When the butter is melted add bread crumbs fried in butter.

AUGUST 31

BREAKFAST
Fresh raspberries with cream
Baked beans, Boston style
Boston brown bread
Coffee

LUNCHEON
Cantaloupe
Eggs Bernadotte
Calf's head, vinaigrette
Plain boiled potatoes
German prune cake
Demi tasse

DINNER
Potage Montglas
Dill pickles
Boiled striped bass, Indian soy sauce
Chicken saute, Alsacienne
Peas a la Francaise
Chicory salad, Escoffier dressing
Floating island
Macaroons
Coffee

=Eggs Bernadotte.= Lay four poached eggs on four pieces of toast, put two fillets of anchovies crosswise on each egg. Mix one pint of cream sauce with one dozen sliced queen olives, and pour over the eggs.

=Potage Montglas.= Mix one pint of puree of tomatoes with one quart of Consomme sago. Add the breast of a boiled fowl cut Julienne style, the tip of a smoked beef tongue cut in small squares, and one-quarter of a pound of macaroni cut in pieces one inch long. Serve grated cheese separate.

=Boiled striped bass, Indian soy sauce.= Put a whole striped bass in a fish kettle, cover with cold water, add a handful of salt, two sliced lemons, one small piece of ginger root, one sliced onion, and a bouquet garni. Bring to a boil, and set on side of stove at boiling point for twenty minutes. When done place on a platter, on a napkin, and garnish with small round boiled potatoes, parsley in branches, and two lemons cut in half. Serve sauce separate.

=Indian soy sauce.= Put two ounces of butter in a casserole, add two chopped shallots, and heat. Then add one spoonful of flour, one pint of boiling milk, one-half pint of Indian soy sauce, and season with salt and Cayenne pepper. Boil for a few minutes; then add a cup of thick cream and the juice of a lemon. The Indian soy sauce may be obtained in bottles.

=Chicken saute, Alsacienne.= Cut a chicken in four. Heat one ounce of butter in a saute pan, add the chicken, season with salt and pepper and a chopped shallot, and cook until golden yellow. Then add one-half spoonful of flour, and toss. Then add one-half glass of white wine, one cup of bouillon, and a spoonful of meat extract; and simmer for fifteen minutes. Serve on a platter garnished on one side with noodles, and on the other side with flour dumplings. Sprinkle with chopped parsley.

=Escoffier dressing.= Mix well together one-fourth cup of imported Escoffier sauce, which may be obtained in bottles, three-fourths of a cup of Chili sauce, a cup of mayonnaise to which has been added the juice of half a lemon, a little chives cut fine, and salt, pepper and paprika to taste. Pour over the salad.

SEPTEMBER 1

BREAKFAST
Orange marmalade
Buckwheat cakes
Breakfast sausages
Rolls
Coffee

LUNCHEON
Canape de sardine
Eggs Grazienna
Pork tenderloin, sauce piquante
Lorraine potatoes
Dandelion salad
Oregon cream cheese with crackers
Coffee

DINNER
Little Neck clams
Fish broth, with whipped cream
Chow chow
Broiled barracouda, sauce Rougemont
Potato brioche
Tournedos, Cafe Julien
String beans with tomatoes
Escarole salad
Strawberries a la mode
Assorted cakes
Demi tasse

=Eggs Grazienna.= Mix a cupful of boiled peas with a spoonful of cream sauce and a little salt and sugar. Heat well, and place on a platter. Put four fried eggs on top of the peas and pour a little tomato sauce around the bottom of the platter.

=Fish broth with whipped cream.= Make a fish broth, serve whipped cream and cheese straws on the side.

=Potato brioche.= Make a potato croquette preparation. Roll out, in flour, into the shape of a ball, place on a buttered pan, brush the tops with yolks of eggs, and bake in oven until nicely colored.

=Sauce Rougemont (cold).= Chop very fine some fresh mustard and tarragon, and mix with well-seasoned mayonnaise. If fresh mustard is not available use a little French mustard.

=Broiled barracouda, sauce Rougemont.= Split a barracouda, season well with salt and pepper, roll in oil, and broil. Place on a platter and garnish with parsley in branches and quartered lemons. Serve sauce Rougemont separate.

=Tournedos, Cafe Julien.= Take tournedos, or filet mignons, or small tenderloin steaks, or sirloin steaks; season well with salt and pepper, roll in oil, and broil. When done place on a platter, and garnish, for each person, with one fresh boiled artichoke bottom filled with French peas. Pour sauce Madere over the meat.

=String beans with tomatoes.= Peel and cut four tomatoes in four. Put in a casserole with one ounce of butter, season with salt and pepper, and simmer for ten minutes. Add two pounds of fresh boiled string beans, and two more ounces of fresh butter. Season with salt and pepper to taste, and simmer for five minutes. Sprinkle with parsley chopped fine.

SEPTEMBER 2

BREAKFAST
Sliced pineapple
Fried eggs with salt pork
Rolls
Coffee

LUNCHEON
Little Neck clam cocktails
Eggs a la tripe
Cold roast beef
String bean salad
Duchesse darioles
Demi tasse

DINNER
Potage Maintenon
California ripe olives
Pompano saute, meuniere
Roast duckling, apple sauce
Baked creamed squash
Sweet potatoes saute
Green peas
Waldorf salad
Fancy ice cream
Assorted cakes
Coffee

=Fried eggs with salt pork.= Put four slices of salt pork in a frying pan and fry until done. Then break four eggs on top of the pork, season with a little pepper, and bake in oven for three minutes.

=Dariole Duchesse.= Mix one ounce of flour and three ounces of sugar with two whole eggs and five yolks. Then add one pint of milk to which has been added six crushed macaroons. Line about a dozen dariole moulds, or small timbales, with tartelette dough, or puff paste parings. (Paste left over when making vol au vent or puff paste cakes). The paste should be rolled out very thin. Into the bottom of each lined mould place a little chopped candied fruit, then fill with the above preparation. Dust some powdered sugar on top, and bake in a rather hot oven. Unmould and serve with fruit sauce.

=Potage Maintenon.= Put a soup hen and two pounds of veal bones in a pot in one gallon of water, add a spoonful of salt, one onion, one carrot, one stalk of celery, one-half stalk of leek, and a bouquet garni. Bring to a boil, skim well, and then simmer until the fowl is done. Then take out the fowl and cut the white meat in small squares. Strain the broth. Heat in a casserole four ounces of butter, add one-half cup of rice and two and one-half ounces of flour. When heated through add the broth, stir well, and let it simmer slowly. When once boiling be careful that the rice does not stick to the bottom and burn. Also be careful when stirring that you do not break the rice. Taste, season with salt and a little Cayenne pepper; and when the rice is soft thicken the soup with the yolks of four eggs mixed with a cup of cream and a very little grated nutmeg. Do not let the soup boil after adding the thickening.

SEPTEMBER 3

BREAKFAST
Fresh raspberries and strawberries with cream
Calf's liver and bacon
Rolls
Coffee

LUNCHEON
Cantaloupe and watermelon, surprise
Shirred eggs, Caroli
Veal kidneys saute, au Madere
Mashed potatoes
Salade Bresilienne
Camembert cheese with crackers
Coffee

DINNER
Consomme brunoise and vermicelli
Pickles. Radishes
Planked black bass
Cucumber salad
Deviled chickens' legs with Virginia ham
Spinach with cream
Egg plant, Sicilienne
French pastry
Demi tasse

=Cantaloupe and watermelon, surprise.= Cut out with a round Parisian spoon equal parts of cantaloupe and watermelon. Mix, and serve in grapefruit supreme glasses. Serve salt, pepper and powdered sugar separate.

=Eggs, Caroli.= Place in a buttered shirred egg dish one slice of smoked beef tongue, break two eggs on top, season with salt and pepper, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown.

=Consomme brunoise and vermicelli.= One quart of consomme brunoise mixed with one pint of consomme vermicelli. Serve grated cheese separate.

=Planked black bass.= Season a whole black bass with salt and pepper, and lay on a buttered plank. Put a little butter on top of the fish, and set in oven to bake. When the fish is done make a border around the edge of the plank with potato croquette preparation, using a pastry bag with a star tube to squeeze the potato through. Then set back in oven and cook until the border is brown. Pour two spoonfuls of maitre d'hotel butter over the fish, and garnish with parsley in branches and quartered lemons.

=Deviled chickens' legs and Virginia ham.= Use the legs from soup hens or roasted chickens. Spread with a mixture of half English and half French mustard, roll in bread crumbs, sprinkle with olive oil, broil, and place on a platter. Broil one slice of Virginia ham for each person, and lay on top of the chickens' legs. Pour tomato sauce around them.

=Egg plant, Sicilienne.= Peel an egg plant and cut in thin slices. Mix in a bowl two cups of grated cheese, one egg, half a cup of very thick cream, a little chopped chives, salt and a little Cayenne pepper. Spread on a slice of egg plant, and lay another slice on top, in the form of a sandwich. Roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in very hot swimming butter, and serve on folded napkin.

SEPTEMBER 4

BREAKFAST
Stewed prunes
German pancakes
Corn muffins
Ceylon tea

LUNCHEON
Hors d'oeuvres assortis
Cold consomme in cups
Baked oysters, Gruyere
Russian salad
Mirlitons au rhum
Coffee

DINNER
Potage Ruffo
Queen olives
Bouillabaisse Marseillaise
Roast leg of lamb
Corn a la Marie
Potato croquettes
Lima beans in butter
Chicory and romaine salad
Vanilla ice cream
Lady cake
Demi tasse

=Baked oysters, Gruyere.= Season one dozen oysters on the half shell with salt and pepper, lay on each a very thin slice of Swiss cheese, put a small bit of butter on top, and bake in a very hot oven for six minutes. Serve in the shells, on a platter, garnished with quartered lemons.

=Mirlitons au rhum.= Beat until very light, six eggs, six ounces of powdered sugar, and six ounces of almonds chopped very fine. Then add two tablespoonfuls of rum, one ounce of flour, and four ounces of melted butter. Pour into tartalette moulds, that have been lined with very thin dough. Dust the tops with powdered sugar, and bake in a rather hot oven. Glace the tops with thin icing flavored with rhum.

=Potage Ruffo.= Mix one quart of puree of tomato soup with one pint of consomme, add one-half pound of macaroni that has been boiled in salted water, and cut in pieces one-half inch long. Serve grated cheese separate.

=Corn a la Marie.= Put two ounces of butter and two peeled and quartered tomatoes in a casserole, and simmer for five minutes. Then add the corn cut from six boiled ears, season with salt, pepper, and a pinch of sugar, and simmer for five minutes.

=Lady cake.= One pound of sugar, three-quarters of a pound of sweet butter, one pound of flour, two ounces of corn starch, half a teaspoonful of baking powder, the whites of sixteen eggs, and rose flavoring. Mix the sugar with the butter and half of the whites of eggs. Mix the flour, corn starch and baking powder together, and add it to the first mixture. Beat the remainder of the whites of eggs until very hard, and add them to the preceding. Add the rose flavoring, mix lightly, put in mould and bake in the same manner as pound cake.

SEPTEMBER 5

BREAKFAST
Orange marmalade
Poached eggs with bacon
Rolls
Coffee

LUNCHEON
Grapefruit with chestnuts
Eggs Mollet, Auben
Lamb hash, Sam Ward
Escaloped tomatoes
Sierra cheese with crackers
Coffee

DINNER
Blue Point oysters on half shell
Consomme federal
Salted Brazil nuts
Boiled Lake Tahoe trout, Hollandaise
Potatoes, nature
Sweetbreads braise, Georginette
Roast chicken
New beets, Californienne
Baked kohl rabi
Hearts of lettuce, egg dressing
Lemon water ice
Lady fingers
Demi tasse

=Eggs Mollet, Auben.= Make four croustades, lay an egg Mollet in each, and pour a little sauce Italienne over them.

=Lamb hash, Sam Ward.= Put two ounces of butter and one chopped onion in a casserole and simmer until yellow. Then add one pound of raw potatoes cut in small squares, and two pounds of left-over lamb cut in the same manner; season with salt and pepper, add one cup of bouillon, cover, and simmer for nearly an hour. Then dish up and sprinkle with chopped parsley.

=Escaloped tomatoes.= Drain into a bowl the juice from canned tomatoes. Butter a baking dish, cover the bottom with a layer of the tomatoes, add bits of butter, season with salt and pepper, and sprinkle with fresh bread crumbs. Then repeat with tomatoes, seasoning, and crumbs, in order, until the dish is full. Then add the tomato juice, sprinkle some crumbs on top, and bake in oven for twenty minutes. Serve in same dish.

=Consomme federal.= Make a consomme royal, season with a little Cayenne pepper, and add six thin slices of truffle for each person.

=Sweetbreads braise, Georginette.= Make a puree of sorrel (see vegetable). Add to the puree some sliced canned mushrooms; or fresh mushrooms saute in butter. Put the sorrel on a platter, lay sweetbreads braise on top, and pour the gravy around the bottom of the platter.

=New beets, Californienne.= Put in a saute pan two ounces of butter, three cloves, one teaspoonful of tarragon vinegar, one-half teaspoonful of sugar, and some fresh-cooked and peeled, small beets. Simmer for a few minutes.

=Baked kohl rabi.= Peel some kohl rabi, slice thin, and boil in salted water. Then arrange in a baking dish, cover with well-seasoned cream sauce, sprinkle with grated cheese and bread crumbs in equal parts, put small bits of butter on top, and bake in oven until brown.

SEPTEMBER 6

BREAKFAST
Baked pears with cream
Broiled salmon bellies with melted butter
Plain boiled potatoes
Rolls
Coffee

LUNCHEON
Cantaloupe
Eggs, Jockey Club
Cold chicken and tongue, meat jelly
String bean and tomato salad
American dairy cheese with crackers
Coffee

DINNER
Macaroni soup, with leeks
California ripe olives
Fillet of flounder, Chilienne
Roast loin of veal, au jus
Stuffed egg plant
Asparagus tips in cream
Cleo potatoes Escarole salad
Chocolate eclairs Demi tasse

=Eggs, Jockey Club.= Shirred eggs garnished with veal kidneys saute au Madere.

=String bean and tomato salad.= Equal parts of fresh-boiled cold string beans and peeled and quartered tomatoes. Put the beans around the edge of a salad bowl and the tomatoes in the center. Serve with French dressing and fresh-chopped parsley.

=Macaroni soup with leeks.= Slice six stalks of leek very thin, and put in casserole with three ounces of butter. Simmer until the leeks are cooked; then add two quarts of bouillon, stock or chicken broth; and bring to a boil. Then add six ounces of macaroni that has been boiled in salted water for fifteen minutes and then cut in pieces one inch long. Boil again for fifteen minutes, and season with salt and pepper. It is ready to serve when the macaroni is soft. Serve grated cheese separate.

=Fillet of flounder, Chilienne.= Put four fillets of flounder in a flat buttered baking dish, season with salt and pepper, lay four parboiled oysters on top of each fillet, and cover all with sauce Creole. Sprinkle with grated cheese and bread crumbs, put small bits of butter on top, and bake in oven for thirty minutes. Serve in the same dish, sprinkled with chopped parsley.

=Stuffed egg plant.= Three tablespoonfuls of sweet butter, one-half cupful of fresh bread crumbs, one cup of bouillon, the breast or leg of a cooked chicken chopped very fine, one egg, one-half glass of white wine, one pony of sherry wine, one tablespoonful of flour; and for seasoning use salt and pepper, and a little grated nutmeg, if desired. Cut three egg plants in two lengthwise, and scoop out the centers, leaving the shell a half inch thick. Soak half a cup of bread crumbs in a little stock or bouillon for five minutes; then add the chicken, two spoonfuls of butter, the egg, well beaten, and the chopped centers of the egg plant. Season, fill the egg plant shells, sprinkle with fresh bread crumbs, put small bits of butter on top, set in pan with a spoonful of olive oil, pour in the rest of the bouillon and white wine, and bake in a moderate oven. Serve on hot dishes, with the following sauce. Heat one spoonful of flour with one spoonful of butter, add the sherry wine and a cupful of the broth from the pan in which the egg plant was baked, and cook for five minutes. Pour the sauce around the egg plant.

=Asparagus tips in cream.= Make half a pint of cream sauce, and season well. Heat a can of asparagus tips in its own water; drain, lay in a deep vegetable dish, and pour the cream sauce over them.

SEPTEMBER 7