Chapter XIII: Preface (13)

BREAKFAST
Fresh grapes and apricots
Oatmeal with cream
Crescents
Chocolate with whipped cream

LUNCHEON
Herring salad, Moscovite
Eggs, Germaine
Lamb chops saute, aux fines herbes
Peas and shallots in cream
Mashed potatoes au gratin
Lemon pie, special
Coffee

DINNER
German carrot soup
Salami. Green olives. Celery
Sand dabs, Gaillard
Braised beef, comfortable
Green corn
Potato croquettes
Romaine salad
Fancy ice cream
Assorted cakes
Coffee

=Herring salad, Moscovite.= Soak half a dozen salted herrings in cold water for two hours. Then skin them, remove the bones, slice very thin, and place on a china platter. Chop two pickled beets, and place around the herring. Chop separately the whites and yolks of two hard-boiled eggs, and place on top of the herring. Pour the following dressing over all: Put in a bowl two spoonfuls of fresh-grated horseradish, a little salt and fresh-ground black pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil, and a little chopped cloves and parsley. Mix well.

=Eggs, Germaine.= Broil four large heads of fresh mushrooms and place them on four small round pieces of toast. Put a poached egg on top of each mushroom; and cover with sauce Colbert, to which has been added a little chopped tarragon.

=Lamb chops saute, aux fines herbes.= Season eight lamb chops with salt and pepper, and fry in melted butter. Then place the chops on a platter. Put two ounces of butter in the frying pan, cook until the butter is brown, and pour over the chops. Sprinkle with chopped parsley, chervil, tarragon, and the juice of a lemon.

=Peas and shallots in cream.= Put in a saute pan one dozen peeled shallots and simmer in two ounces of butter until golden yellow. Then add one quart of shelled peas, one cup of water, a little salt and a pinch of sugar. Then put on the cover and boil until soft. Drain off half of the broth and add one pint of rich cream sauce. Boil again for a few minutes.

=German carrot soup.= Grate the red parts of six carrots and put in a casserole with two ounces of butter and one chopped onion. Simmer for twenty minutes. Then add one pint of chicken broth, or veal broth, or any kind of stock; and one bouquet garni. Boil for twenty minutes, then remove the bouquet, and pass the rest through a fine sieve. Put back in casserole, add one pint of cream sauce, bring to a boil, and bind with the yolks of two eggs mixed with one cup of cream. Strain again; and before serving add a quarter of a pound of boiled noodles. Season with salt and a little Cayenne pepper.

=Sand dabs, Gaillard.= Season four sand dabs with salt and pepper, put in a buttered pan, lay four raw oysters on top of each fish, add one-half glass of white wine, cover with buttered paper, and cook in oven for ten minutes. Then remove the paper and pour one pint of cream sauce over the fish. Sprinkle with two chopped hard-boiled eggs, put a few bits of butter on top, and bake in oven until brown.

=Braised beef, comfortable.= Braise the beef, as described elsewhere. Add to the sauce one can of sliced mushrooms. Garnish the beef with a timbale of spinach for each person.

SEPTEMBER 8

BREAKFAST
Sliced peaches with cream
Picked-up codfish in cream
Rolls
Coffee

LUNCHEON
Cold consomme, in cups
Cold braised beef, meat jelly
Cole slaw
Omelette Celestine
Demi tasse

DINNER
Mutton broth, Kitchener
Radishes
Oysters, Newburg
Fried chicken, Savoy
Canned corn fritters
Egg plant in casserole
Lettuce salad
French pastry
Coffee

=Omelette Celestine.= Prepare an omelet, and before turning on platter fill with a little currant jelly. Sprinkle with powdered sugar, and burn with a hot iron. Cut some lady fingers in two, mix with a little sweetened whipped cream, and place at one end of the omelet. At the other end place some macaroons mixed with sweetened whipped cream.

=Mutton soup, Kitchener.= Put in a casserole three pounds of shin of beef, and a rack of lamb consisting of about six chops. Cover with about a gallon of water, add a little salt, bring to a boil, and skim. Then add two carrots, two turnips, one stalk of celery, two stalks of leeks, a bouquet garni, a spoonful of whole black peppers tied in cheese cloth, and one-half pound of large barley. Boil slowly. When the lamb is done remove, cut the chops apart and lay in soup tureen. When the vegetables are done remove the bouquet and the pepper bag; and cut the leeks, celery, carrots and turnips in small squares. Continue boiling the beef and barley until soft. Then remove the beef, which may be used the following day for an entree dish if desired. Add to the soup two ounces of sweet butter, a glass of dry sherry wine, and the cut vegetables. Test for seasoning; and pour over the chops in the tureen. Sprinkle with chopped parsley.

=Oysters, Newburg.= Put two dozen oysters, with their juice, in a pan. Bring to a boil, drain off the broth, add one cup of cream sauce, boil once, then bind with the yolks of four eggs mixed with one-half cup of cream. Season with a little salt and Cayenne pepper, let come nearly to a boil, and add one-half glass of sherry wine. Serve in a chafing dish.

=Fried chicken, Savoy.= Joint two small frying chickens, season with salt and pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming hot melted butter. When done pour a cupful of tomato sauce on a platter, lay the chicken on it, and garnish with asparagus tips a la Hollandaise.

=Canned corn fritters.= One tablespoonful of melted butter, one can of crushed corn, one cupful of flour, one teaspoonful of baking powder, three tablespoonfuls of milk, and salt and white pepper to taste. Put all in a bowl and mix well. Drop on a hot buttered griddle in spoonfuls, and brown on both sides. Can be made with fresh corn if desired. Serve with roast or fried chicken.

=Egg plant in casserole.= Slice very thin, one large, or two small, egg plants, three small onions, one clove of garlic, three tomatoes, and one green pepper. Arrange alternately in a buttered casserole, season with salt and pepper, pour four tablespoonfuls of melted butter over all, cover, and cook with a slow fire. Serve hot or cold.

SEPTEMBER 9

BREAKFAST
Fresh strawberries with cream
Boiled eggs
Buttered toast
Oolong tea

LUNCHEON
Poached eggs, Florentine
Tripe etuve, bonne femme
Bischwiller potatoes
Alligator pear salad
Roquefort cheese with crackers
Coffee

DINNER
Oysters on half shell
Consomme Portugaise
California ripe olives
Salmon steak, Colbert
Noisettes of lamb, Ducale
Asparagus Hollandaise
York potatoes
Dandelion salad, egg dressing
Wine jelly with apricots
Silver cake
Coffee

=Poached eggs, Florentine.= Cut a can of pimentos in strips their full length and about one-quarter inch wide. Heat in a saute pan with a little butter, and seasoned with salt and pepper. Lay them on a platter, crosswise, and place six poached eggs on top. Pour Madeira sauce around them.

=Tripe etuve, bonne femme.= Cut two pounds of cooked tripe in strips about one-half inch wide and three inches long. Put two ounces of butter and two chopped onions in a casserole, and simmer until done. Then add spoonful of flour, and heat through. Then one glass of white wine, one pint of stock, and the tripe. Season with salt and fresh-ground pepper, add a bouquet garni, cover the casserole, and cook in oven for one hour. When the tripe is done remove the bouquet, and add some fresh-chopped parsley.

=Bischwiller potatoes.= Cut two pounds of peeled potatoes lengthwise, in eight pieces each. Put in casserole and cover with cold water, add a little salt, and boil. When done drain off the water and put the potatoes on a long platter. Fry until crisp two sliced onions in two ounces of butter. Pour the butter and onions over the potatoes. Sprinkle with chopped parsley.

=Consomme Portugaise.= Peel four tomatoes, cut in two, squeeze out the water, and cut in small dices. Bring three pints of consomme to a boil, add the tomatoes and one cup of boiled rice. Canned tomatoes may be used if desired.

=Salmon steak, Colbert.= Cut two slices of salmon about one inch thick. Season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in frying pan with hot melted butter. When done place on a platter, on a napkin, and garnish with fried parsley and quartered lemons. Serve sauce Colbert separate.

=Noisettes of lamb, Ducale.= Season four noisettes of lamb with salt and pepper, and fry in saute pan with one spoonful of butter. When done place on a platter and garnish with fresh-boiled artichoke bottoms filled with French peas in butter. Pour sauce Madere over the noisettes.

=Silver cake.= Ten ounces of sugar, six ounces of butter, the whites of six eggs, half a pint of milk, three-quarters of a pound of flour, and one-half ounce of baking powder. Mix well the sugar and the butter, and then stir in the whites of eggs and milk. Add the flour with the baking powder mixed in, and the rind of one lemon. Mix the whole lightly, and bake in the same manner as pound cake.

SEPTEMBER 10

BREAKFAST
Sliced nectarines with cream
Broiled salt mackerel
Baked potatoes
Rolls
Coffee

LUNCHEON
Casawba melon
Eggs Chambery
Ragout a la Deutsch
German apple cake
Iced tea

DINNER
Cream of farina, lie
Sweet pickles. Salted almonds
Fillet of sole, Pondichery
Veal chops, Montgolfier
English spinach
Duchesse potatoes
Escarole and chicory salad
Rice darioles
Demi tasse

=Eggs Chambery.= Make a puree of chestnuts, spread on four pieces of buttered toast, lay a poached egg on each, and cover with brown sauce (sauce Madere).

=Cream of farina, lie.= Bring to a boil one pint of chicken broth, then let one-half pound of farina run into it; and cook for about thirty minutes. Then add one pint of boiling milk, season with salt and pepper; and boil again. Then pass through a sieve, put back in the casserole, and bind with the yolks of two eggs mixed with a large cup of cream. Strain again.

=Fillet of sole, Pondichery.= Cut four fillets of sole, season with salt and pepper, place in a buttered saute pan, add one-half glass of white wine and one-half cup of fish broth. Cover with buttered paper, and cook in oven for ten minutes. Then place the fish on a platter. Make a sauce as follows: Heat two ounces of butter in a casserole, add one heaping spoonful of flour and heat through. Then add the broth from the fillet of sole, and an additional cup of broth; one spoonful of curry powder, and a cup of tomato sauce. Season with salt and pepper, boil for a few minutes, and strain over the fish.

=Veal chops, Montgolfier.= Season four veal chops with salt and pepper, and place in a saute pan with two ounces of butter and an onion cut in four. Saute until the onion and chops are golden yellow. Then place the chops on a platter. In the saute pan put one-half spoonful of flour, and simmer; then add one cup of broth or stock, and boil for a few minutes. Cut a stalk of celery in small squares, and parboil in salted water for ten minutes. Then drain off the water, and add the celery to the sauce from the chops; and boil for ten minutes. Then add the chops, and simmer for ten minutes. Remove the chops to the platter, and season the sauce well with salt and pepper. Add one ounce of sweet butter and some chopped parsley, and pour over the chops.

=Rice darioles.= Cook one-quarter pound of rice in one quart of milk; with one-half split vanilla bean. When cooked add one-quarter pound of sugar, one gill of cream, and the yolks of four eggs. Mix well. Line one dozen dariole moulds with thin dough, cover the bottoms with a little apricot marmalade, and fill with the rice. Put a small piece of butter on top of each, and bake in oven. Serve with apricot sauce.

SEPTEMBER 11

BREAKFAST
Baked apples with cream
Scrambled eggs, with lobster
Rolls
Coffee

LUNCHEON
Eggs Moliere
Frogs' legs, Greenway
Cold squab
Sliced grapefruit and lettuce salad
Stilton cheese with crackers
Demi tasse

DINNER
Consomme with noodles
California ripe olives
Boiled salmon, sauce Maximilienne
Potatoes, nature
Filet mignon, Du Barry
Chiffonnade salad
Pancakes with raspberry syrup
Coffee

=Eggs Moliere.= Cut off the tops from four medium tomatoes, scoop out the insides, season with salt and pepper, lay an egg Mollet in each, and fill to the top with cream sauce to which has been added a few slices of mushrooms and truffles. Sprinkle with bread crumbs, and bake in hot oven until brown on top.

=Frogs' legs, Greenway.= Heat two ounces of butter in a saute pan; then add two dozen hind legs of frogs, cut in two and seasoned with salt and pepper. Toss for two minutes in the pan over the fire; then sprinkle with a spoonful of flour, and toss again; then add a half glass of white wine and one large cup of chicken broth, and simmer for five minutes. Then bind with the yolks of two eggs mixed with one-half cup of cream, add a little chopped tarragon, chives and parsley. Serve in chafing dish.

=Sauce Maximilienne.= Add some chopped truffles to lobster sauce.

=Filet mignon, Du Barry.= Broiled filet mignons garnished with fresh bottoms of artichokes filled with cauliflower; and with a sauce Madere to which has been added some sliced canned French mushrooms.

=Pancakes with raspberry syrup.= Make a French pancake dough or batter. Cook small individual flat pancakes, place in a buttered chafing dish, and pour a little raspberry syrup over each in turn. Serve in the chafing dish.

=Scrambled eggs, with lobster.= Cut the tail of a boiled lobster in small squares, put in a saute pan with two ounces of butter, season with salt and pepper, and simmer for a few minutes. Then add twelve beaten eggs, one-half cup of cream, and one ounce of sweet butter. Season with salt and pepper, and scramble in the usual manner.

SEPTEMBER 12

BREAKFAST
Sliced oranges
Broiled Alaska black cod
Baked potatoes
Rolls
Chocolate with whipped cream

LUNCHEON
Egg salad
Broiled sweetbreads on toast
Puree of Lima beans
Fried egg plant
Royal cake
Iced tea

DINNER
Blue Points, mignonette
Puree of peas, with noodles
Celery. Pim olas
Planked striped bass
Roast chicken
Young artichokes, en cocotte
Baked sweet potatoes with sugar
Cold asparagus, mayonnaise
Fancy ice cream
Alsatian wafers
Demi tasse

=Egg salad.= Boil one dozen eggs eight minutes, remove the shells, and cut the eggs in half. Place on a platter on lettuce leaves, season with salt and fresh-ground blackpepper, sprinkle with two spoonfuls of vinegar, three of olive oil, and some chopped chervil and parsley.

=Royal cake.= Bake a French sponge cake (which see), cut into four layers, and fill between with royal butter. Glace the whole with orange icing, and form on top a crown, using a pastry bag and some royal butter. Decorate around the top of the cake with candied fruits.

=Royal butter.= The yolks of four hard-boiled eggs, six ounces of sweet butter, one-quarter pound of powdered sugar, and one teaspoonful of orange flower water. Crush and work the yolks smooth in a bowl, stir in the butter, sugar and flavoring, and mix well. Allow it to become very cold; pass it through a fine sieve and it will come out like vermicelli. Use it for cake filling and cake decorations.

=Puree of peas with noodles.= Make a puree of pea soup, and to each quart add three ounces of boiled noodles.

=Young artichokes, en cocotte.= Select very small California artichokes, trim them, and put in an earthen cocotte dish with one spoonful of hot olive oil, season with salt and pepper, cover, and cook slowly for about twenty-five minutes. Then add to each dozen artichokes one small can of American peas, and one head of lettuce salad sliced very thin. Cover again, and cook in oven for about twenty minutes more.

=Baked sweet potatoes, with sugar.= Boil half a dozen sweet potatoes until nearly done; cut in half, or in thick slices; lay in a buttered baking dish, spread with butter, sprinkle with a spoonful of brown sugar, season with salt and pepper, add one spoonful of hot water, set in oven and finish cooking, basting often until brown.

SEPTEMBER 13

BREAKFAST
Baked bananas
Boiled eggs
Dry toast
Coffee

LUNCHEON
Grapefruit with cherries
Scrambled eggs, Nantaise
Deviled ham
Puree of salad
York potatoes
Roquefort sandwiches
Coffee

DINNER
Consomme Napier
Radishes, Antipasto
Oysters Mornay
Roast leg of lamb
Stewed onions
Scalloped pumpkin and rice
Sybil potatoes
Endives salad
Roman punch
Macaroons
Demi tasse

=Scrambled eggs, Nantaise.= Split some sardines and lay on four pieces of buttered toast. Cook the scrambled eggs, and pour over the sardines.

=Deviled ham.= Slice some boiled or raw ham, spread with French and English mustard mixed, roll in fresh bread crumbs, and broil. Then place on platter, and serve with sauce diable, tomato sauce, or sauce Colbert. Garnish the platter with watercress and quartered lemons.

=York potatoes.= Add some boiled ham cut in small squares to Duchesse potatoes.

=Consomme Napier.= Add to boiling consomme a marrow bone cut as thin as your butcher can cut it with a saw. Serve at once.

=Oysters Mornay.= Parboil two dozen oysters in their own juice, then place them on a flat buttered baking dish, season with salt and pepper, cover with cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown.

=Stewed onions.= Peel some small white onions, and boil in salted water until tender. Then drain, and turn into a hot vegetable dish. Melt two tablespoonfuls of butter in a sauce pan, stir in one tablespoonful of flour, mix well, add one-half pint of boiling milk, season with salt and pepper, boil for five minutes, and pour over the onions.

=Scalloped pumpkin and rice.= Use a buttered fireproof dish. Put in a layer of stewed pumpkin, cover with a layer of boiled rice, then a spoonful of cream sauce, and continue in this order until the dish is nearly full. Sprinkle with bread crumbs, put small bits of butter on top, and bake in oven until brown.

=Stewed pumpkin.= Peel the pumpkin, cut in one-inch squares, place in a well-buttered casserole, season with salt and pepper, put small pieces of butter on top, add one spoonful of broth, cover, and bake in oven for thirty minutes. Serve in a vegetable dish, sprinkled with chopped parsley.

SEPTEMBER 14

BREAKFAST
Fresh strawberries with cream
Boiled salt mackerel, with melted butter
Boiled potatoes
Rolls
Coffee

LUNCHEON
Stuffed eggs, Epicure
Salisbury steak, Stanley
Spanish beans
Watercress salad
Wine jelly with peaches
Lady fingers
Demi tasse

DINNER
Toke Point oysters, mignonette
Cream of tomatoes
Ripe California olives
Sand dabs, meuniere
Roast duckling, apple sauce
Corn oysters
Green peas
Baked sweet potatoes
Lettuce salad
French pastry
Demi tasse

=Stuffed eggs, Epicure.= Boil six eggs until hard, remove the shells, and cut in two lengthwise. Mix the yolks with one spoonful of puree de foie gras, and the chopped breast of a boiled chicken. Season with salt and pepper, pass through a fine sieve, put in bowl, add two ounces of sweet butter, mix well, and fill the eggs. Serve on lettuce leaves.

=Salisbury steak, Stanley.= Pass two pounds of raw beef through a fine meat grinder, season with salt and pepper and add a cup of thick cream. Make four, or six, oval steaks, roll in fresh bread crumbs, then in oil, and broil. Place on a platter. Split some bananas, roll in flour, fry in butter, and lay two pieces on top of each steak. Pour horseradish sauce around the steaks.

=Spanish beans.= One pint of red kidney beans, one pint of tomatoes, one onion chopped fine, one clove of garlic, one tablespoonful of oil, one-half pound of bacon or pork, one-half pound of beef cut in dices, one tablespoonful of powdered Spanish pepper, and a little salt and pepper. Soak the beans over night, parboil, and drain. Add the tomatoes, onion, garlic, meat, etc., season with salt and pepper, and pour in enough water to keep it from being too sticky, or thick. Cook slowly all day, or until the meat is tender, and the beans thoroughly cooked. About half an hour before serving add the Spanish pepper, and a tablespoonful of corn meal. The cooking may be finished in a fireproof dish, in the oven, if preferred.

=Wine jelly with apricots.= Fill some individual moulds, or glasses, half full of liquid jelly, place in the center of each one-half of a canned, or fully ripe, apricot; and place in ice box to set. When firm, fill to the tops with more jelly, and again set in ice box until ready to use.

=Wine jelly with peaches.= Prepare in the same manner as above.

=Wine jelly with any kind of berries.= Prepare in the same manner as above, using selected ripe berries of any kind.

=Corn oysters.= Mix well together two cupfuls of grated green corn, one beaten egg, one cup of flour, and a little salt and pepper. Drop from a spoon into very hot fat, in a frying pan. Serve on a napkin.

SEPTEMBER 15

BREAKFAST
Fresh raspberries with cream
Oatmeal
Pulled bread
Crescents
Chocolate

LUNCHEON
Hors d'oeuvres, assorted
Omelette Bayonnaise
Paprika schnitzel with spaetzle
Swiss cheese with crackers
Pears
Coffee

DINNER
Consomme with stuffed cabbage
Sardines
Fillet of sole, Meissonier
English mutton chops
Broiled fresh mushrooms
Colache (vegetable)
Rissolee potatoes
Escarole salad
Fancy ice cream
Assorted cakes
Coffee

=Omelette Bayonnaise.= For four persons, take the bottoms of two boiled artichokes and cut in squares. Add one-half can of French mushrooms, sliced. Mix with a very little tomato sauce. Make the omelet, and before turning over on the platter fill with the above preparation. Make four fillets of anchovies on top of the omelet, and pour Bearnaise sauce around it.

=Pulled bread.= Take a large loaf of fresh bread and remove the inside, pulling it into large flakes. Put the flakes on a baking pan and bake in a moderate oven until crisp and brown.

=Consomme with stuffed cabbage.= Add to hot consomme one small stuffed cabbage to each person.

=Stuffed cabbage.= May be made any size, using the whole cabbage; or as small around as a silver half dollar, for garnishing. Parboil a whole cabbage; or some leaves only. Make a stuffing as follows: Soak two rolls in milk for ten minutes, then squeeze out, and chop fine. Add one onion, chopped and fried in butter; one pound of sausage meat; a whole raw egg, and some chopped parsley, chervil and chives. Season with salt and pepper, and mix well. Fill the whole head of cabbage if desired. Or, take two leaves and season with salt and pepper, put a spoonful of the stuffing in the center, and fold the leaves in the form of a ball. Place the stuffed cabbage in a buttered pan with a sliced carrot and onion, a bay leaf and a clove. Cover with bouillon, put a buttered paper over the top of the pan, and cook in the oven until the cabbage is soft. If served as a vegetable serve a brown meat gravy, or sauce Madere, or tomato sauce.

=Fillet of sole, Meissonier.= Trim four fillets of sole, fold them in half, season with salt and pepper, lay in buttered saute pan, add one-half glass of white wine and one-half cup of fish broth, cover with buttered paper, and cook in oven for ten minutes. Put the fillets on a platter and cover with the following sauce: Cut a carrot and a turnip in very small dices, like brunoise, and put in a casserole with one ounce of butter. Cover the casserole, and simmer for twenty minutes or over, but be careful that it does not burn. Put two ounces of butter in another casserole, add a spoonful of flour and the broth from the cooked sole. If too thick add a little fish stock. Boil for five minutes, bind with the yolks of two eggs mixed with half a cup of cream, strain, and add the carrots and turnips, from which the butter has been drained. Season well.

=Colache (vegetable).= Pare three good-sized summer squash, and cut in small squares; three peeled and quartered tomatoes, and the corn cut from four ears. Put two ounces of butter in a casserole with one chopped onion, and simmer until the onion is yellow. Then add the squash, corn and tomatoes, and steam slowly for about three-quarters of an hour. Season with salt and pepper.

SEPTEMBER 16

BREAKFAST
Sliced peaches with cream
Ham and eggs
Rolls
Coffee

LUNCHEON
Cantaloupe
Broiled oysters with bacon
Pig's knuckles and sauerkraut
Boiled potatoes
Assorted cheese with crackers
Coffee

DINNER
Ditalini soup, a la royal
Pickles. Ripe California olives
Sand dabs, Carnot
Larded tenderloin of beef, Sigurd
Lettuce braise
Cold asparagus, mayonnaise
Black cake
Compote of apricots. Coffee

=Broiled oysters with bacon.= Drain the juice from two dozen large oysters, season with salt and pepper, roll in melted butter, then in fresh bread crumbs, place in a thin-wired special oyster broiler, sprinkle with olive oil, and broil. When done, place on four pieces of buttered toast, put a spoonful of maitre d'hotel butter on top, and two strips of broiled bacon on top of all. Serve with lemons cut in half, and parsley in branches.

=Pig's knuckles and sauerkraut.= If fresh pig's knuckles are used salt must be added to the water; with salted knuckles it is unnecessary. Put the knuckles in a kettle filled with cold water, and bring to a boil. Skim, then add one onion, one carrot, one leek, one branch of celery, and a bouquet garni. Boil slowly until soft. Place on a platter and garnish with sauerkraut.

=Ditalini soup a la royal.= Ditalini is a species of macaroni, prepared in small pieces. Bring two quarts of chicken broth to a boil, add one-half pound of ditalini, and boil until the paste is soft. Then bind the soup with the yolks of three eggs mixed with half a pint of cream. Season well with salt and pepper, and serve at once. Serve grated cheese separate.

=Sand dabs, Carnot.= Place four cleaned and well seasoned sand dabs in a buttered pan, add one-half glass of white wine and one-half cup of fish stock; cover, and cook. When done place on a platter and pour a white wine sauce over the fish. Garnish with small patties filled with oyster crabs.

=Oyster crab patties.= Wash one-half pint of oyster crabs, and drain well. Put the crabs in a saute pan with one ounce of butter, season with salt and pepper, and toss over the fire for five minutes. Then add a pony of sherry wine, and simmer for two minutes. Then add one-half cup of cream sauce, or white wine sauce, and fill the patties. Serve hot. For garnishing fish, make very small patties. If served as a fish course, serve on a platter garnished with parsley in branches.

=Larded tenderloin of beef, Sigurd.= Roast a larded tenderloin of beef, place on a platter, and garnish one side with stuffed tomatoes Creole; and the other side with potato croquettes. Serve sauce Perigueux separate.

=Black cake (Christmas cake).= One pound of butter, one pound of sugar, one pound of flour, ten eggs, one-half pint of brandy, three pounds of currants, one pound of citron, two pounds of seeded raisins, one-half pound of orange-peel, one-quarter pound of molasses, one-half ounce of powdered cloves, one-half ounce of ginger, one ounce of allspice, one-half ounce of cinnamon, and the rind and juice of two lemons. Mix thoroughly and bake.

SEPTEMBER 17

BREAKFAST
Stewed prunes
Boiled eggs
Buttered toast
English breakfast tea

LUNCHEON
Cold consomme in cups
Poached eggs, Dauphine
Broiled squab on toast
Saute potatoes
Lorenzo salad
Camembert cheese with crackers
Kalte Schahle

DINNER
California oysters on half shell
Cream of corn and onions
Queen olives. Radishes
Boiled salmon, Badu-Cah
Parisian potatoes with parsley
Roast turkey, cranberry sauce
Corn fritters, Susan Jones
Peas. Endives salad
Vanilla ice cream
Seed biscuits
Demi tasse

=Poached eggs, Dauphine.= Lay some poached eggs on toast and garnish with asparagus tips. Pour over the eggs some sauce Madere, to which has been added some sliced French mushrooms.

=Lorenzo salad.= Cut some pears in squares, and add equal parts of watercress and lettuce. Season with French dressing to which has been added two spoonfuls of chutney sauce.

=Kalte Schahle.= This is a German summer drink, and is made as follows: Put in a pitcher a large piece of ice, and then add three large glasses of beer, two large glasses of lemonade made with very little sugar, two spoonfuls of small raisins, and three spoonfuls of grated pumpernickel.

=Cream of corn and onions.= Heat two ounces of butter in a casserole; then add two spoonfuls of flour, one quart of chicken broth, six sliced onions, and six grated ears of corn. Season with salt and pepper, and boil for one hour. Then add one pint of milk, and boil again. Strain through a fine sieve, put back in casserole, add one-half pint of sweet cream, bring nearly to a boil, and add two ounces of butter. When the butter is melted, serve.

=Boiled salmon, Badu-Cah.= Cut two slices of salmon about one inch thick, and put in pot in cold water; add half of a sliced onion, half of a carrot, one bouquet garni, one-half spoonful of salt, and one wineglassful of vinegar. Boil slowly for twenty minutes. Serve on a platter, on a napkin, garnished with two lemons cut in half, and parsley in branches. Serve separate, lobster sauce to which has been added two spoonfuls of capers.

=Lobster sauce.= Make two pints of white wine sauce, and whip into it two large spoonfuls of lobster butter. Season with salt and Cayenne pepper. Strain, and add half a cupful of lobster cut in small dices. For Badu-Cah, omit the lobster.

=Cranberry sauce.= Boil one-half gallon of ripe cranberries with one-quart of water. Boil until soft, strain, add one and one-half pounds of sugar, and boil for five minutes. Pour in moulds, and serve cold.

This sauce may be made without straining if desired.

=Corn fritters, Susan Jones.= One pint of grated corn, half a teacupful of milk, half a teacupful of flour, a small teaspoonful of baking powder, a tablespoonful of melted butter, two eggs, one teaspoonful of salt, and a little pepper. Mix, and drop from a spoon into hot fat, and fry.

=Seed biscuits.= Four ounces each of sugar and butter, one pound of flour, three eggs, half ounce of caraway seeds, and lemon flavoring. Mix to a dough, roll out about one-quarter inch thick, cut in round shapes, wash the tops with beaten eggs, and bake in a medium oven.

SEPTEMBER 18

BREAKFAST
Baked bananas
Codfish in cream
Baked potatoes
Rolls
Coffee

LUNCHEON
Cantaloupe
Eggs, Isabella
Mixed grill, special
Escarole salad
Petaluma cream cheese with crackers
Coffee

DINNER
Consomme printanier royal
California ripe olives
Ecrevisses en buisson
Boiled leg of mutton, caper sauce
Mashed turnips
Steamboat fried potatoes
Lettuce and grapefruit salad
Orange souffle glace, St. Francis
Tango cake
Demi tasse

=Baked bananas.= Peel six bananas and cut them in half, lengthwise. Lay in a pan close together. Mix a little powdered cinnamon with some sugar, and spread over the bananas. Put some small bits of butter on top, and bake for twenty minutes. While baking, baste a couple of times with a little syrup. Serve with its own juice.

=Orange souffle glace, St. Francis.= Take six nice oranges and cut off the tops. Take out the insides. Put some sliced fruit, such as apples, oranges, pineapple, grapefruit, etc., in the bottom of the orange shell, and fill about one-third full. Add one-third of vanilla ice cream, and finally finish with a meringue made of the whites of three eggs, six ounces of sugar, and the grated rind of an orange. Dust some powdered sugar on top, and bake in a very hot oven until brown.

=Eggs, Isabella.= Put some thick Creole sauce on a platter, lay four poached eggs on top, and cover with a little cream sauce.

=Petaluma cream cheese.= This cheese is a specialty of Petaluma, California. Serve plain; or mixed with salt, pepper, chopped chives, and caraway seeds. Or serve with powdered sugar and cream, separate.

=Tango cake.= One-quarter pound of burnt almonds, powdered very fine, one-quarter pound of melted butter, three-quarters of a pound of sugar, two ounces of grated chocolate, one-quarter pound of biscuit crumbs, the grated rind of one lemon, the yolks of seven eggs, three whole eggs, the whites of seven eggs beaten very hard, and one pony of rum. Beat the eggs and yolks with the sugar until light; then add the almonds, chocolate, crumbs and lemon rind, and mix well. Add the rum and melted butter; and finally the whites of eggs, mixing lightly. Line a ring mould with very thin tartelette dough, cover the bottom with apricot jam, and then fill with the above preparation. Bake in a warm (not hot), oven. When done, glace with icing flavored with rum. While the icing is still soft sprinkle with assorted colored nonpareil seeds. These seeds may be obtained of grocers dealing in fancy groceries.

=Steamboat fried potatoes.= Peel three fresh-boiled potatoes, and cut crosswise in pieces one and one-half inches thick. Fry in a pan with half butter and half chicken fat. Season with salt and pepper, and cook until golden yellow.

SEPTEMBER 19

BREAKFAST
Stewed pears with claret
Oatmeal and cream
Dry toast
Oolong tea

LUNCHEON
Shrimp salad, Anastine
Shirred eggs, Imperial
Breast of squab, au jus
Peas
Chocolate cream pie
Coffee

DINNER
Oysters on half shell
Potage Carpure
Dill pickles. Lyon sausage
Sand dabs, saute meuniere
Roast chicken
Cauliflower Hollandaise
Potatoes au gratin
Endives salad
Coffee ice cream
Anise toast
Demi tasse

=Stewed pears with claret.= Peel a dozen nice pears, put them in an earthen pot, add one pint of water, one-half pint of claret, one-half pound of sugar, and a piece of cinnamon stick. Cover the pot, and cook in oven for about two hours. Serve cold.

=Shrimp salad, Anastine.= Six shallots, one-half stalk of celery, one-half can of pimentos, and some parsley. Chop all very fine, and put in salad bowl with two pounds of picked shrimps. Mix, and add one-half teaspoonful of salt, some fresh-ground black pepper, two spoonfuls of tarragon vinegar, and four spoonfuls of olive oil. Serve in a salad bowl, with leaves of lettuce around the sides; and with hard-boiled eggs cut in four.

=Shirred eggs, Imperial.= Cut fresh goose liver in small pieces, and fry in pan seasoned with salt and pepper. Then place the liver in a buttered shirred egg dish, break eggs on top, season with salt and pepper, and cook until the eggs are done.

=Breast of squab, au jus.= Cut the breasts from four large squabs, season with salt and pepper, and roll in flour. Heat two ounces of butter in a saute pan, add the breasts, and fry for ten minutes. Place the breasts on a platter, and put in the pan one spoonful of meat extract and one-half cup of stock. Season with salt and pepper, reduce one-half by boiling, and pour over the squab. Sprinkle with chopped parsley.

=Chocolate cream pie.= One quart of milk, the yolks of eight eggs, one-half pound of sugar, two ounces of corn starch, two ounces of powdered cocoa, and one ounce of butter. Dissolve the corn starch in a little milk, and stir into the yolks of eggs. Put the milk on the fire, add the sugar, cocoa, and butter, and bring to a boil. Then pour it into the yolks and corn starch, and set back on the stove until it thickens. Have a pie crust already baked, fill it with this cream, decorate the top with meringue, and set it in the oven to brown the top. Serve cold. The above will make about two pies.

=Potage Carpure.= Slice a head of lettuce very fine, wash, and drain well. Then put in a casserole with two ounces of butter, cover, and simmer for ten minutes. Then add chicken broth, or clear veal or beef broth (three pints), season with salt and pepper, and boil slowly for about fifteen minutes. Bind with the yolks of three eggs mixed with half a pint of cream. Serve with bread sliced thin, and dried in the oven, like toast.

=Anise toast.= One-half pound of sugar, four whole eggs, the yolks of two eggs, one-half ounce of anise seed, one-half pound of flour, and lemon flavoring. Beat the eggs, yolks and sugar over the fire until light; then remove and continue beating until cold. Add the flour, seeds, and flavor; dress on a buttered pan in long strips, and bake. When cold cut in slices, and toast in the same manner as zwieback.

SEPTEMBER 20

BREAKFAST
Strawberries with cream
Broiled salt mackerel
Boiled potatoes
Rolls Coffee

LUNCHEON
Eggs, Derby
Cold chicken, Isabella
Compote of peaches
Devil cake Demi tasse

DINNER
Consomme Chartreuse. Queen olives
Terrapin saute au beurre
Roast lamb, mint sauce
Timbale of spinach
Potatoes, Hollandaise
Lettuce and grapefruit salad
Vanilla ice cream
Baises (chocolate drops) Coffee

=Eggs, Derby.= Cut a can of goose liver au natural in slices one-half inch thick, season with salt and pepper, roll in flour, and fry in butter. Place on a platter, put a poached egg on top of each slice, and pour sauce Madere, to which has been added sliced mushrooms, over the eggs.

=Cold chicken, Isabella.= Boil a fat chicken. When cold, slice the breast very thin. Make a pint of mayonnaise, and add a spoonful of paprika to it. Mix a cup of cold boiled rice with one spoonful of the mayonnaise, season with salt, and place in the center of a china platter. Lay the breast of chicken on top, and pour the rest of the sauce over all. Lay a few leaves of tarragon crosswise on top. At each end of the platter place two bouquets of asparagus tips. Sprinkle with finely chopped chervil.

=Baises (chocolate drops).= One pound of sugar (half powdered and half icing), the whites of three eggs, two ounces of chocolate, and vanilla flavoring. Dissolve the chocolate, and stir into the sugar and whites of eggs, over the fire, until all is melted and smooth; but do not let it come to a boil. Dress on a buttered pan, like peppermint drops. Allow to dry out for a few hours, and bake in a moderate oven.

=Devil cake.= One-half pound of almond paste, one-half pound of sugar, one-half pound of butter, four ounces of grated chocolate, twelve yolks and twelve whites of eggs, and four ounces of flour. Cream the sugar with the butter, and work in the yolks. Rub the almond paste smooth with four of the whites of eggs, and add, with the grated chocolate, to the sugar, butter and yolks. Beat the rest of the whites of eggs very hard and stiff, and add them to the mixture, with the flour. Fill a buttered cake mould, and bake. Allow to become cool; then cut into three layers, and fill between with chocolate filling. Glace the top with very dark chocolate frosting.

=Consomme Chartreuse.= Boil one cup of chestnuts in salted water until tender. Then drain off the water, and pass the chestnuts through a fine sieve. When the chestnuts are cold put in a bowl, add four whole eggs, and one pint of lukewarm consomme; season with salt and pepper; mix well; put in buttered timbale moulds, set them in bain-marie, and boil for twenty minutes, when they will set like custard when cold. Turn out of moulds, and cut in slices one-eighth inch thick. Serve in hot consomme.

=Terrapin au beurre.= Boil two terrapin (see index), cut up; season with salt, pepper and a little paprika and celery salt. Heat three ounces of butter in a pan, add the terrapin, and toss for about ten minutes. Put the terrapin in a chafing dish, add to the pan two ounces of butter, cook till brown, and pour over the terrapin. Sprinkle a pony of dry sherry wine over all, cover the dish, and allow to stand for a few minutes before serving.

SEPTEMBER 21

BREAKFAST
Sliced pineapple
Hominy with cream
Crescents
Russian caravan tea

LUNCHEON
Canape Riga
Consomme in cups
Chicken hash, with poached eggs
Roquefort cheese with crackers
Coffee

DINNER
Oysters on half shell
Bean and cabbage soup
Celery
Fillet of Tahoe trout, au vin blanc
Roast loin of pork, apple sauce
Sweet potatoes saute
Artichokes, Hollandaise
Green corn
Waldorf salad
Cold chocolate pudding
Coffee

=Bean and cabbage soup.= Soak two pounds of white beans in water over night. Put in a vessel two pounds of salt pork, three pounds of shin of beef, two gallons of cold water, and a tablespoonful of salt. Bring slowly to a boil, and skim well. Add the beans, and boil for an hour. Then add a small head of cabbage that has been cut in one-inch squares, one onion, one carrot, a bouquet garni, and one mashed clove of garlic. Boil slowly for two hours, then remove the pork, beef, carrot, onion and bouquet garni. Season to taste with salt and pepper, and add a little chopped parsley.

=Cold chocolate pudding.= One pint of cream, one-half pint of milk, the yolks of four eggs, six ounces of sugar, three ounces of chocolate, one-half ounce of gelatine, and a little vanilla flavoring. Soak the gelatine in a little cold water. Dissolve the chocolate and sugar on the fire; then add the yolks and milk, and stir until it thickens, but do not let it come to a boil. Remove from the fire, add the gelatine and vanilla flavoring, and stir until the gelatine is melted. Then strain, and cool. Whip the cream until stiff, mix with the foregoing, and immediately pour into pudding moulds. Set in the ice box to harden. Serve with cold chocolate sauce.

=Cold chocolate sauce.= Three-quarters of a pound of sugar, one-half pound of water, and four ounces of powdered chocolate. Bring the water to a boil, and dissolve the chocolate and sugar in it. Bring to a boil again; take off the fire, and allow to become cool. Serve with bavarois, puddings, blanc mange, ice creams, etc.

=Italian wine sauce, for puddings.= Two ounces of sago, one-half pint of water, one-half pint of claret, one-quarter pound of sugar, the juice of an orange, and a pony of rum. Soak the sago in the water for over an hour; then boil until clear. Then add the claret, sugar, and orange juice, and continue on fire until it thickens. Then add the rum. Serve with corn meal, sago, tapioca, or rice pudding.

SEPTEMBER 22

BREAKFAST
Baked apples with cream
Plain scrambled eggs
Dry toast
Coffee

LUNCHEON
Cantaloupe
Pompano en papillote
Broiled sweetbreads on toast
Succotash
Soufflee potatoes
French pastry
Demi tasse

DINNER
California oyster cocktail
Consomme Trianon
Ripe olives
Fried eels, sauce remoulade
Breast of chicken with figs
Artichokes, sauce Italienne
Broiled fresh mushrooms
Potatoes a la Reine
Romaine salad, Roquefort dressing
Biscuit glace, St. Francis
Alsatian wafers
Coffee

=Consomme Trianon.= Cut some green, red, and natural royal in triangle shapes, and serve in hot consomme.

=Consomme with green royal.= Mix four eggs with one pint of warm consomme, add green coloring, strain, put in buttered timbale moulds, and cook in bain-marie. Cut in any shape, and serve in hot consomme.

=Consomme with red royal.= Obtain some red coloring from a fancy grocer. Mix the yolks of four eggs with one pint of warm consomme, add some coloring, strain, and cook in bain-marie. Cut in any shape desired, and serve in hot consomme.

=Fried eels, sauce remoulade.= Cut the eels in pieces two inches long, and boil in water with a little salt and vinegar, one sliced onion, one carrot, and a bouquet garni. Allow to become cool in its own gravy. Then take out of the gravy, roll in flour, then in beaten eggs, then in bread crumbs, and fry in very hot swimming fat until golden yellow. Season with salt, and serve on a platter, on a napkin. Garnish with fried parsley and quartered lemons. Serve sauce remoulade separate.

=Breast of chicken with figs.= Cut the breasts from two young raw roasting chickens, remove the skin, season with salt and pepper, roll in table cream, then in flour, and fry in very hot melted butter. When the breasts are done, pour three spoonfuls of cream on a platter and lay the breasts on top. Heat some preserved figs, and garnish with two for each person. Or dry figs may be warmed in consomme, and used instead, if desired.

SEPTEMBER 23

BREAKFAST
Fresh raspberries with cream
Griddle cakes with maple syrup
Rolls
Coffee

LUNCHEON
Grapefruit en supreme
Eggs Belley
Roast loin of pork, apple sauce
Fried sweet potatoes
Cold artichokes, mayonnaise
Camembert cheese with crackers
Coffee

DINNER
Chicken broth, San Remo
Celery
Oysters, Victor Hugo
Small tenderloin steak, Cercle Militaire
Peas in cream
Pont Neuf potatoes
Chiffonnade salad
Philadelphia vanilla ice cream
Assorted cakes
Demi tasse

=Eggs Belley.= Slice some smoked beef very fine, parboil, and add to plain scrambled eggs, with a little chopped chives.

=Chicken broth, San Remo.= Make two quarts of plain chicken broth, add to it one-half cup of sliced soft-boiled carrots, and one cup of boiled rice. Serve grated cheese separate.

=Oysters, Victor Hugo.= Season two dozen oysters on the half shell with salt and pepper. Put in a bowl one cupful of fresh-grated horse radish, a little chopped parsley, one-half cup of fresh bread crumbs, one spoonful of grated cheese, and one spoonful of butter. Mix well, and spread over the oysters. Put in oven to bake, and when done serve in the same shells. Serve one-half lemon to each person.

=Small tenderloin steak, Cercle Militaire.= Season four small tenderloin steaks with salt and pepper, roll in oil, and broil. Broil in the same manner, and at the same time, four whole lamb kidneys. When done place the steaks on a platter with the kidneys on top. Boil four artichokes, remove the leaves, and toss the bottoms in a saute pan with a little butter. Season with salt and pepper, and use to garnish the steaks. Heat two ounces of butter in a saute pan, add six chopped shallots, when hot add a piece of lemon and a little chopped parsley, and pour over the kidneys and steaks.

SEPTEMBER 24

BREAKFAST
Orange marmalade
Boiled eggs
Buttered toast
Ceylon tea

LUNCHEON
Cantaloupe
Poached eggs, Mexicaine
Broiled pig's feet
Lyonnaise potatoes
Lettuce salad
Meringue Chantilly
Demi tasse

DINNER
Consomme Madrilene
Ripe olives. Celery
Planked black bass
Roast Muscovy duck, apple sauce
Artichokes, Barigoule
Laurette potatoes
Fresh asparagus, Hollandaise
Westphalian ham
Frozen egg nogg
Assorted cakes
Coffee

=Poached eggs, Mexicaine.= Slice one green pepper, and simmer in butter. Slice one-half can of cepes, and toss in olive oil over fire. Slice two pimentos; and mix all together with one cup of tomato sauce. Season well, pour on a platter, and lay six poached eggs on top.

=Roast Muscovy duck.= Clean a Muscovy duck, season with salt and pepper, and stuff with a piece of celery and two shallots chopped very fine. Put the duck in a roasting pan with a sliced onion and carrot, add a little water, and put in a hot oven. The water will evaporate quickly, and the fat from the duck will be sufficient to roast it. Baste often. When done place the duck on a platter, remove the fat from the pan, add one cup of stock and a spoonful of meat extract, boil for five minutes, and pour over the duck.

=Artichokes, Barigoule.= Parboil six artichokes in salted water for two minutes. Then remove the hairy part, between the leaves and the bottoms; and fill with a stuffing made as follows: Simmer twelve chopped shallots in a casserole in two ounces of butter; then add one-half pound of chopped fresh mushrooms, and simmer again for ten minutes. Then add one-half glass of white wine, and boil until nearly dry, but be careful that it does not burn. Then add one-half cup of brown gravy, season with salt and pepper and a little chopped garlic and parsley, and boil for five minutes. Then thicken with the yolks of three raw eggs, and if necessary add a very little fresh bread crumbs. When the artichokes are filled tie a thin slice of salt pork over the tops, lay in a saute pan, with sliced onions, sliced carrots, a bouquet garni, and one-half pint of bouillon. Cover, set in the oven and cook for about forty-five minutes. If the leaves loosen easily they are done. Serve on a platter with sauce Madere.

=Fresh asparagus and Westphalia ham.= Boil some fresh asparagus, and serve with Hollandaise sauce. Serve at the same time raw sliced Westphalian ham.

SEPTEMBER 25

BREAKFAST
Sliced peaches with cream
Breakfast sausages
Flannel cakes, maple syrup
Rolls
Coffee

LUNCHEON
Oysters, Louis
Vogeleier omelet
Spring lamb Irish stew with dumplings
Camembert and Brie cheese with crackers
Coffee

DINNER
Homemade clam soup
Dill pickles. Salted pecans
Fillet of sole, Paul Bert
Leg of veal, au jus
Spinach
Mashed potatoes
Lettuce salad
German apple cake
Demi tasse

=Oysters, Louis.= Season two dozen oysters on the half shell with salt and pepper, sprinkle with one dozen shallots chopped fine. Put one-half teaspoonful of bread crumbs, mixed with a little paprika, on each oyster. Put a small bit of butter on top of each, and bake in oven for about ten minutes. Serve in the shells, with one-half lemon to each person.

=Spring lamb Irish stew with dumplings.= Make an Irish stew (see index), and cook some dumplings in the broth, as given below.

=Dumplings, for stews, pot pie, etc.= One quart of flour, three heaping teaspoonfuls of baking powder, one-half teaspoonful of salt, and some sweet milk. Sift the baking powder, salt and flour, four times. Add enough milk to make rather a stiff dough or batter. Drop by spoonfuls into boiling broth. There should be broth enough to cook up around the dumplings, but not enough to cover them. Boil for half an hour, and do not lift the cover until done.

=Homemade clam soup.= Put three dozen Little Neck clams with their juice in a sauce pan. Add one pint of cold water, bring to a boil, and skim well. Then add one-half pint of boiling cream and two ounces of butter. When the butter is melted add one cup of broken saltine crackers, and season with salt, pepper, and a little chopped parsley.

=Fillet of sole, Paul Bert.= Put four fillets of sole in a buttered pan, season with salt and pepper, add one-half cup of fish stock, and one-half glass of white wine, cover with a buttered paper, and cook for ten minutes. Place fillets on a platter, reduce the stock nearly dry, add one cup of tomato sauce and one cup of Bearnaise sauce, mix well, and strain over the fish.

SEPTEMBER 26

BREAKFAST
Fresh strawberries with cream
Plain poached eggs on toast
Rolls
Coffee

LUNCHEON
Pimentos Suedoise
Sand dabs, meuniere
Fried loin of lamb chops, tomato sauce
Lima beans with shallots
Potato salad
Chocolate eclairs
Demi tasse

DINNER
Toke Point oysters
Sorrel soup with rice
Chow chow
Baked lobster, cardinal
Ham glace, champagne sauce
Cooked lettuce salad
Duchesse potatoes
Fruit salad
Philadelphia lemon water ice
Assorted cakes
Coffee

=Pimentos Suedoise.= Spread the contents of a can of pimentos flat on the table, lay a fillet of anchovies in oil on each pimento, and roll up in the form of a sausage with the anchovy in the center. Lay them on a ravier dish, season with salt and pepper, one-third of vinegar and two-thirds olive oil, and sprinkle with chopped parsley.

=Fried loin of lamb chops.= Have your butcher cut six nice loin chops about one and one-quarter inch thick, and well trimmed. Season with salt and pepper, roll in flour, then in beaten egg, and finally in bread crumbs. Put some lard or melted butter in a saute pan, and when hot add the chops and fry until nice and brown. Place on a platter, garnish with parsley in branches and lemons cut in half. Serve any sauce desired, separate.

=Lima beans with shallots.= Put one dozen chopped shallots in a casserole with two ounces of butter. When hot, add one teaspoonful of flour, one-half cup of bouillon, one quart of boiled Lima beans, and season with salt, pepper and a little chopped parsley. Boil for ten minutes.