Chapter XIV: Preface (14)

=Baked lobster, Cardinal.= Boil four small lobsters. When done, split in two, remove the meat, and save the shells. Put two ounces of butter in a saute pan, add the lobster meat cut in slices one-half inch thick, season with salt and pepper, and toss over the fire for a few minutes. Then add one-half glass of sherry wine, and reduce until nearly dry. Then add one cup of cream sauce and boil for a few minutes. Then add one spoonful of lobster butter, mix well; and then fill the shells. Sprinkle with fresh bread crumbs, place small bits of butter on top, and bake in oven until golden brown. Serve on a platter, on a folded napkin, and garnish with parsley in branches and two lemons cut in half.

SEPTEMBER 27

BREAKFAST
Grapes
Ham and eggs
Rolls
Coffee

LUNCHEON
Cantaloupe
Eggs Bennett
Broiled quail on toast
Soufflee potatoes
Cold fresh asparagus, mustard sauce
Roquefort cheese with crackers
Coffee

DINNER
Consomme national
Plain celery. Ripe olives
Fillet of sand dabs, meuniere
Sweetbreads, royal
Roast leg of lamb, mint sauce
String beans
Stewed tomatoes
St. Francis potatoes
Sliced tomatoes
French pastry
Coffee

=Eggs Bennett.= Boil six eggs until hard, remove the shells, and cut in two lengthwise. Remove the yolks, chop fine, and mix with one ounce of butter, and twelve anchovies in oil cut in small squares. Fill the whites of the eggs with this mixture, place on a buttered baking dish, cover with a well-seasoned cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in the oven until brown.

=Broiled quail on toast.= Split the quail, season with salt and pepper, roll in oil, and broil. When done place each quail on a piece of buttered toast, put a spoonful of maitre d'hotel butter on top of each, and garnish with watercress and lemons cut in half.

=Consomme national.= Cut some plain green, and red royal in small stars, and serve in hot consomme.

=Sweetbreads, royal.= Parboil one pound of sweetbreads, pull off the skins, and cut in slices one-quarter inch thick. Peel twenty small heads of fresh mushrooms, wash well, and dry on a napkin. Put two ounces of butter in a saute pan with the sweetbreads and mushrooms, season with salt and pepper, and simmer slowly for ten minutes. Then add half a pint of cleaned and well-washed oyster crabs, and simmer again for five minutes. Then add one-half pint of cream, and boil. Thicken with the yolks of three eggs well-mixed with a small cup of cream, but do not let it come to a boil after the cream has been added. Taste to see if seasoning is right, add half a glass of dry amontillado sherry wine, and serve in chafing dish.

SEPTEMBER 28

BREAKFAST
Baked apples with cream
German pancakes
Rolls
Coffee

LUNCHEON
Grapefruit, cardinal
Scrambled eggs, Norwegian
Honeycomb tripe saute, aux fines herbes
Alsatian potatoes
Watercress salad
Pear tartelette. Coffee

DINNER
Potage Navarraise
Salted pecans
Oysters en brochette, a la diable
Roast chicken
Stewed tomatoes, family style
Mashed potatoes
Peas a la Francaise
Lettuce, mayonnaise dressing
Crust with peaches (Croute aux peches)
Demi tasse

=Scrambled eggs, Norwegian.= Make four pieces of anchovy toast, put some plain scrambled eggs on top, and lay some fillets of anchovies crosswise over the eggs.

=Honeycomb tripe saute, aux fines herbes.= Cut three pounds of boiled tripe in strips, put in a saute pan with four ounces of butter, season with salt and pepper, and cook over a quick fire. When nearly crisp add parsley, chives and chervil, all chopped fine; and serve in a deep dish. Serve quartered lemons on a platter, on a napkin, separate.

=Potage Navarraise.= Heat two ounces of butter in a casserole, add a spoonful of flour, and cook until golden yellow. Then add one quart of consomme and one pint of tomato sauce, or tomato puree; season with salt and pepper, boil for ten minutes, and strain. Boil one-half pound of vermicelli in salted water until soft, and add to the soup. Serve grated cheese separate.

=Oysters en brochette.= Cut the beard, or gills, from two dozen large oysters. Broil twelve slices of bacon, and cut them in three pieces each. Take a silver or steel skewer and put a slice of bacon on it, then an oyster, then bacon, then an oyster, and so continue until the skewer is full. Season with salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil. When done, serve on a platter with maitre d'hotel sauce, and garnish with lemons cut in four, and parsley in branches.

=Oysters en brochette, a la diable.= The word, brochette, means skewer. Make four skewers full of oysters and bacon as described above. Season with salt and pepper. Mix a tablespoonful of French mustard and a tablespoonful of English mustard together, and roll the skewered oysters in it, then in fresh bread crumbs, and then broil. Serve with maitre d'hotel sauce over the oysters, and devil sauce separate.

=Crusts with peaches (croute aux peches).= Stew a dozen nice peaches (see index). Cut a dozen slices of bread about one-half inch thick, and in round shape, about three inches in diameter. Butter them, put on a pan, and roast in the oven; turning over so they will become brown on both sides. Place on a platter, set a peach on top of each crust, and pour its own syrup, to which has been added a little kirschwasser, over all.

=Crusts with pears.= Prepare in the same manner as above.

=Crusts with apples.= Prepare in the same manner as above. Canned fruit may be used if desired, for any of the above.

SEPTEMBER 29

BREAKFAST
Grapefruit juice
Oatmeal with cream
Rolls
English breakfast tea

LUNCHEON
Canape of fresh Beluga caviar
Omelet with peas
Sirloin steak, Saxonne
Julienne potatoes
Lettuce salad
Meringue glacee a la vanille
Demi tasse

DINNER
Toke Point oysters, mignonette
Consomme Medina
Ripe California olives
Sand dabs, saute meuniere
Roast young turkey, cranberry sauce
Baked sweet potatoes
Fresh asparagus, Hollandaise
Fried egg plant
Watercress salad
Mince pie
Coffee

=Omelet with peas.= Mix a cup of boiled peas with two spoonfuls of cream sauce, and season with salt and a little sugar. Make an omelet with twelve eggs, and before turning over on platter fill with the peas. Pour a thin cream sauce around the omelet.

=Sirloin steak, Saxonne.= Season two sirloin steaks with salt and pepper, roll in oil, and broil. When done place on a platter, and garnish with four stuffed tomatoes with rice, and four stuffed cucumbers (see index). Pour a little sauce Madere over the steaks.

=Consomme Medina.= Boil six chicken livers in bouillon. When done, cut in Julienne style. Boil one-quarter pound of spaghetti until soft, cut in pieces one inch long, and add with the chickens' livers, to one and one-half quarts of very hot consomme. Serve grated cheese separate.

=Pickled nasturtion seeds.= Select the small and green seeds, and put them in salted water; changing the water twice in the course of a week. Then pour off the brine and cover with scalding vinegar with a little alum in it. Use in salads.

=Pickled artichokes.= Select small and tender artichokes, trim the bottoms, remove the hardest leaves, and allow to stand in alum water until ready to cook. Then bring to the boiling point, and allow to become cool slowly. Pack in glass jars, and cover with a liquor made as follows: To one gallon of vinegar add a teacup of sugar, one cup of salt, a teaspoonful of alum, and one-quarter ounce of cloves and black pepper. Bring to the boiling point, pour over the artichokes, and seal while hot.

=Pickled onions.= Select very small white onions, peel them, and boil in equal parts of sweet milk and water for ten minutes. Drain well, place in glass jars, and pour scalding spiced vinegar over them immediately. Use no sugar, and no allspice in the vinegar as it would tend to darken the onions.

=Pickles.= Take one hundred green cucumbers two inches long, or under; and peel as many small white onions as desired. Wash well, and put into a stone jar. Sprinkle plenty of table salt over them, and toss all about with the hands. Allow to stand for twenty-four hours, then drain off the liquor, place the cucumbers and onions in glass jars, and cover with spiced vinegar without sugar. Add a small red pepper to each jar. Seal hot.

=Sweet pickled peaches.= Select clingstone peaches, and peel; or rub the down off with a coarse crash towel. For eight pounds of fruit use four pounds of sugar, one quart of vinegar, one ounce of stick cinnamon, and one ounce of whole cloves. Boil the sugar and vinegar with the cinnamon for two minutes. Stick one or two cloves in each peach, and put in the boiling syrup. When the peaches are done place in jars, and put others in the syrup to cook until all are done. Then reduce the syrup to half the original quantity, and pour over the fruit. Seal hot. Plums and pears may be pickled in the same manner.

=Green tomato pickle.= Slice one peck of green tomatoes and one dozen large onions very thin. Put the tomatoes in a jar with salt sprinkled between layers, and allow to stand for a few hours. Put the onions in another jar, pour boiling water over them, and allow them to stand for a few hours also. Then squeeze the juice from both, and arrange them in a stone jar in alternate layers, sprinkling through them celery and mustard seed. Pour over all a quart of vinegar and a pint of sugar brought to a boil. It will be ready to use when cold.

=Ripe cucumber sweet pickles.= Pare twelve large ripe cucumbers, cut out the pulp, and cut them in strips. Boil together two pounds of sugar, one pint of vinegar, and one-half ounce of cinnamon and cloves. Skim well. Then put in the cucumbers, and cook until tender. Then remove the cucumbers, reduce the liquor, pour over the cucumbers, and cover tightly.

SEPTEMBER 30

BREAKFAST
Fresh raspberries with cream
Shirred eggs, Brunswick
Rolls
Coffee

LUNCHEON
Cantaloupe
Fried fillet of sole, Tartar sauce
Cucumber salad
Cold turkey and ham with chow chow
Baked potatoes
Brie cheese with crackers
Demi tasse

DINNER
Potage Schorestene
Dill pickles. Radishes
Frogs' legs, saute a sec
Small tenderloin steak, Nicholas II
Brussels sprouts, au beurre
Potatoes au gratin. Escarole salad
Baked brown bread pudding. Coffee

=Shirred eggs, Brunswick.= Butter a shirred egg dish, lay a slice of raw tomato about one-half inch thick in the bottom, heat through, turn it over, and break two eggs on top. Season with salt and pepper, and finish cooking.

=Potage Schorestene.= Chop fine, one pound of sirloin, or top sirloin, of beef. Put in a casserole with three quarts of consomme and boil slowly for one hour. Then strain through a coarse sieve. The meat must be all forced through the sieve, and served in the soup.

=Small tenderloin steak, Nicholas II.= Cut four small steaks, and season with salt and pepper. Put two ounces of butter in a frying pan and fry the steaks, and when nearly done remove them to a casserole. Heat eight whole truffles in sherry wine, and use them to garnish the steaks. Also lay on each steak a slice of goose liver saute in butter. Pour a little sauce Madere over all.

=Baked brown bread pudding.= One quart of graham bread crumbs, one quart of milk, one gill of molasses, two ounces of butter, two ounces of sugar, three eggs, and one-half teaspoonful of cinnamon. Make the crumbs very fine. Then melt the butter in the milk, with the sugar, molasses, cinnamon, and eggs. Then stir in the crumbs, and bake in buttered moulds for about one-half hour. Serve hot, with cream sauce flavored with a little cinnamon.

=Sweet grape juice.= Crush twenty pounds of Concord grapes in three quarts of water, and put them in a porcelain kettle. Set the kettle on the fire, and stir well until it reaches the boiling point; then allow it to simmer for fifteen or twenty minutes. Strain through a cloth, and add three pounds of white sugar. When the sugar is dissolved strain again through a cloth, and heat to the boiling point. Pour into hot pint or quart bottles, and seal instantly with new corks, only. After the corks have been inserted dip the necks of the bottles into hot sealing wax.

=Canned pumpkin or squash.= Peel the squash or pumpkin, and cut in small squares. Boil, without seasoning, until soft. Mash through a fruit press. Fill hot quart glass jars, and seal tight. Keep in a cool dark place.

=Preserved violets.= Cut the stems from one pound of large full-blown violets. Boil one and one-half pounds of granulated sugar, until a little dropped in cold water makes a soft ball. Then throw the violets into the sugar, remove the pan from the fire for a moment, and stir gently. Then return the pan to the fire, boil up once, and then change the violets immediately to another vessel. Let them stand over night, and then drain off the syrup through a sieve. Put the syrup in a copper pan, add a cupful of sugar, and cook until it hardens in water. Then put in the violets, change to another vessel, and allow to stand again over night. Again drain off the syrup, and boil it for a few minutes. Then add the violets, and remove the pan at once from the fire, and stir lightly until it begins to crystalize. Then pour the whole on sheets of paper, shake, and separate the flowers carefully with the fingers. When dry pick them from the sugar, arrange on a wire grating, and allow them to become cool.

=Canned minced meat.= Three pounds of boiled beef, one pound of beef suet, three pounds of brown sugar, one-half peck of apples, two pounds of raisins, one pound of currants, one pound of citron, one grated nutmeg, one tablespoonful of powdered mace, and allspice and cinnamon to suit the taste. Chop the meat, suet and apples, slice the citron fine, and mix all together with the seasoning. Pour on enough boiled cider to make a thick batter. Heat it thoroughly and put into one quart glass jars. Seal while hot, and set away in a cool dark place.

OCTOBER 1

BREAKFAST
Orange and grapefruit juice, mixed
Broiled salt mackerel
Baked potatoes
Rolls
Coffee

LUNCHEON
Hors d'oeuvres assorted
Eggs Castro
Spring lamb steak, Bercy
French fried potatoes
Cold asparagus, mayonnaise
Strawberry whipped cream
Hazelnut macaroons. Demi tasse

DINNER
Consomme Georgia
Ripe California olives
Pompano saute meuniere
Virginia ham glace, champagne sauce
Spinach in cream. Laurette potatoes
Hearts of lettuce salad
Fancy ice cream
Assorted cakes. Coffee

=Eggs Castro.= Cook four artichokes, clean the bottoms, lay a poached egg on each, and cover with the following sauce: Mix half a cup of cream sauce with three-quarters of a cup of Hollandaise sauce, add a few sliced canned mushrooms, and season with salt and a little Spanish or Cayenne pepper.

=Strawberry whipped cream.= Crush one-half pint of strawberries with one-quarter of a pound of sugar. Whip one pint of cream until stiff, then add the crushed strawberries, mix well, and serve in saucers.

=Raspberry, peach or banana whipped cream.= Prepare in the same manner as strawberry whipped cream.

=Hazelnut macaroons.= Roast some shelled hazelnuts in the oven, and as soon as brown rub them well on a coarse sieve to remove the skins. Crush three-quarters of a pound of the hazelnuts and one-quarter pound of almonds with two pounds of sugar. Add eight or ten whites of eggs, and stir to a paste. Dress on paper, and bake in the same manner as ordinary macaroons.

=Consomme Georgia.= Peel two tomatoes, cut in two, squeeze out the juice, and cut in small squares. Cut two pimentos in small squares. Boil two peeled green peppers in bouillon, and cut in small squares. Slice twelve heads of canned mushrooms very fine. Add all of the above, together with a cup of plain boiled rice, to two quarts of very hot and well-seasoned consomme.

OCTOBER 2

BREAKFAST
Sliced peaches with cream
Omelet with bacon
Corn muffins
Coffee

LUNCHEON
Cantaloupe
Consomme in cups
Lamb chops, Beau-sejour
Chateau potatoes
Romaine salad
Compote of pears
French sponge cake
Coffee

DINNER
Shrimp soup, family style
Salted Brazil nuts. Radishes
Fillet of turbot, Bagration
Roast leg of lamb, puree of chestnuts
Boiled Parisian potatoes
Fresh asparagus, Hollandaise
Fancy ice cream
American gugelhoff
Coffee

=Lamb chops, Beau-sejour.= Make a risotto, and put in small buttered timbale moulds. Use one timbale to garnish each two broiled lamb chops. Pour some tomato sauce over the chops.

=French sponge cake (Genoise legere).= Put six eggs and four yolks into a basin with half a pound of sugar, and whip over a slow fire for about fifteen minutes, but do not let it become too hot. Then take off the fire, and continue beating until cold. Then mix in lightly half a pound of sifted flour, a quarter of a pound of melted butter, and some vanilla flavoring. Put in buttered moulds, and bake in a rather cool oven for over half an hour. When cold glace with white frosting, and decorate the top with candied fruit.

=Shrimp soup, family style.= Add to one quart of fish broth one pound of picked shrimps, and bring to a boil. Then add one pint of boiling cream, season with salt and pepper and chopped parsley, add one-half cup of broken saltine crackers, and two ounces of sweet butter. It is ready to serve when the butter is melted.

=Fillet of turbot, Bagration.= Put four fillets of turbot in a buttered saute pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish broth, cover with buttered paper, and put in oven. When done, remove the fish to a platter. With the trimmings of the turbot make a fish forcemeat. Mash the trimmings well in a mortar, pass through a sieve, add one egg, season with salt and pepper, make into small round balls, and boil in fish broth for three minutes. Put these fish balls into white wine sauce, pour over the fish, and serve hot.

=American gugelhoff.= One pound of flour, one-half pint of milk, one ounce of yeast, four eggs, three ounces of sugar, six ounces of butter, two ounces of Malaga raisins, and the rind of a lemon and a pinch of mace for flavoring. Have the milk luke-warm, dissolve the yeast in it, add all the other ingredients, and mix to a batter. Put into a basin, cover with a cloth, and allow to raise for about two hours. Butter the moulds well, sprinkle them with coarse-chopped almonds, fill the moulds half full with the raised dough, allow to raise until the moulds are about three-quarters full, and then bake in a medium oven.

OCTOBER 3

BREAKFAST
Stewed prunes
Boiled eggs
Dry toast
Coffee

LUNCHEON
Canape Eldorado
Poached eggs, Taft
Beef steak, Jusienne
Potatoes au gratin
Chicory salad
Banana pie
Demi tasse

DINNER
Consomme Frascati
Chow chow
Boiled brook trout, sauce mousseline
Potatoes, Nature
Lamb chops, Beaugency
Peas and carrots in cream
Chiffonnade salad
Pears a la Piedmont
Alsatian wafers
Coffee

=Canape Eldorado.= Spread a leaf of lettuce with some mayonnaise sauce, lay a boiled artichoke bottom on top, and three small Mexican tomatoes stuffed with anchovies on top of the artichoke. Decorate with anchovy butter.

=Poached eggs, Taft.= Fry four slices of egg plant, lay a slice of boiled Virginia ham on top of each, a poached egg on top of each slice of ham, and cover with Hollandaise sauce. Cut a "T" out of a truffle and lay on top of the sauce.

=Beef steak, Jusienne.= Season four small steaks with salt and pepper, and fry in saute pan with melted butter. When done place on a platter and garnish with lettuce braise, peas in butter, and onions glaces. Pour sauce Madere over the steaks.

=Consomme Frascati.= Cut two potatoes in small dices, and parboil for five minutes in salted water. Drain off the water, add six heads of peeled fresh mushrooms sliced very thin, and two quarts of consomme. Cook slowly until the potatoes are soft.

=Banana pie.= Mash enough bananas to make two cupfuls of pulp. Force through a sieve with a potato masher, add one-half cup of sugar, two crushed and sifted soda crackers, one-half cup of milk, the juice and rind of a lemon, two spoonfuls of molasses, a pinch of powdered cinnamon, and two eggs. Mix well together, and bake in an open pie, in the same manner as a pumpkin pie.

=Lamb chops, Beaugency.= Broil the chops, place on a platter, and garnish with fresh artichoke bottoms filled with parboiled beef marrow cut in small dices. Serve sauce Choron separate.

=Pears, Piedmont.= Peel and remove the cores from a dozen nice pears, and stew them in syrup. Fill the centers with pear marmalade and chopped candied fruits. Cook some rice in the same manner as for rice croquettes. Dress a layer of the rice on a platter, place the pears on top, and serve with wine sauce. (See index for Italian wine sauce).

OCTOBER 4

BREAKFAST
Baked apples with cream
Griddle cakes, maple syrup
Crescents
English breakfast tea

LUNCHEON
Cantaloupe
Scrambled eggs, Bullit
Broiled honeycomb tripe
Saute potatoes
Field salad
Roquefort cheese with crackers
Coffee

WEDDING DINNER
Fresh caviar with dry toast
Toke Point oysters, mignonette
Clear green turtle, amontillado
Crisp celery. Ripe olives
Salted mixed nuts
Frogs' legs, Jerusalem
Sweetbreads braise, Liencourt
Peas a la Francaise
Saddle of lamb, au jus
Jets de houblons
Cardon a la moelle
Potatoes a la Reine
Sorbet au champagne
Stuffed capon, St. Antoine
Lettuce salad with Roquefort dressing
Assorted fancy cakes
Wedding cake
Assorted cheese
Fruit and bonbons
Demi tasse

=Scrambled eggs, Bullit.= Peel six heads of fresh mushrooms, slice very thin, and put in a sauce pan with one ounce of butter. Simmer until done, then add twelve beaten eggs, one cup of cream, two ounces of sweet butter, and a little salt and pepper. Scramble the eggs, and dish up on a platter on top of four slices of fried egg plant.

=Sweetbreads, Liencourt.= Braise some sweetbreads (see index), place on a platter with their own gravy, and garnish with fresh bottoms of artichokes filled with puree of fresh mushrooms.

=Puree of fresh mushrooms.= Wash thoroughly two pounds of fresh mushrooms, press in a cloth to extract the water, and chop very fine. Put two ounces of butter in a casserole, add the mushrooms, season with salt and pepper, cover and simmer for twenty minutes. Then add half a cup of fresh bread crumbs and a little chopped parsley, and bind with the yolks of two eggs.

=Wedding cake (home made).= One pound of sugar, one and one-half pounds of butter, ten eggs, one and one-half pounds of flour. Mix in the same manner as for pound cake, and then add one and one-half pounds of seedless raisins, one pound of currants, one pound of chopped citron, one-half pound of chopped orange peel, one tablespoonful of mixed spices (cinnamon, cloves, mace, ginger, etc.), the juice and rind of a lemon, and one-half pint of brandy. Put in a mould lined with buttered paper, and bake in a slow oven for about two hours. The cake will improve if allowed to set a few days after being baked.

=As a table decoration.=--Glace the wedding cake with very thick white frosting, and then decorate it with royal icing (see glace royal), using a fancy pastry tube.

=Wedding cake in boxes.=--When the cake has set for a few days after baking, cut in size to fit your boxes, and wrap each piece in wax paper. Tie the boxes with white ribbons.

OCTOBER 5

BREAKFAST
Fresh raspberries with cream
Broiled kippered herrings
Baked potatoes
Rolls
Coffee

LUNCHEON
Canape of sardines
Poached eggs, Velour
Filet mignon, Monegasque
Lettuce salad
Camembert cheese with crackers
Coffee

DINNER
Hare soup, Uncle Sam
Pim olas
Sand dabs, meuniere
Roast leg of lamb, au jus
Lima beans
Mashed potatoes
Romaine salad
Crepes Suzette
Demi tasse

=Poached eggs, Velour.= Split two English muffins, toast and butter them, lay a slice of broiled ham on top of each, a poached egg on top of the ham, and cover with Bearnaise sauce.

=Filet mignon, Monegasque.= Broil some small tenderloin steaks, place on a platter, lay a slice of broiled tomato on top of each, and garnish with the bottoms of fresh artichokes filled with Parisian potatoes. Pour sauce Madere, to which has been added some sliced green olives, over the steaks.

=Hare soup, Uncle Sam.= Cut the saddle and hind legs from a large Belgian hare, and put the remainder in a roasting pan with two sliced onions, one carrot, one stalk of leek, one-half stalk of celery, a few pepper berries, two cloves, three bay leaves, two sprigs of thyme, and three ounces of butter. Season with salt and pepper, and put in oven and roast until done. Then sprinkle with three spoonfuls of flour, and roast again until the flour is brown. Then put in a casserole with two gallons of water and a little salt and one pound of lentils, and boil for four hours. Then force all that is possible through a fine sieve. Roast the legs and saddle of the hare, and cut the meat in half-inch squares. Put the strained soup back in the casserole, bring to a boil, add the cut-up hare meat and one glassful of sherry wine, and season if necessary with salt and Cayenne pepper.

=Crepes Suzette.= Make some French pancakes, as thin as possible. Then make a cream with one-half pound of sweet butter, one-half pound of sugar, the grated peel of two oranges, and a dash of brandy or kirschwasser. Mix the sugar and butter to a light cream, then add the liquor and orange, and mix thoroughly. Spread some of the cream over each pancake, and then fold in the form of an English pancake. Place them in a chafing dish, pour two ponies of brandy or kirschwasser over them, and light just before serving.

OCTOBER 6

BREAKFAST
Stewed prunes
Shirred eggs
Rolls
Coffee

LUNCHEON
Grapefruit en surprise
Eggs, Sara Bernhardt
Fried pig's feet, tomato sauce
Chateau potatoes
Apple pie
Coffee

DINNER
Blue Point oysters
Consomme with noodles
Celery. Radishes
Fillet of halibut, Pondicherry
Roast chicken
Chestnuts Boulettes
Artichokes, Hollandaise
Potato croquettes
Endive salad
Vanilla ice cream
Alsatian wafers
Demi tasse

=Eggs, Sarah Bernhardt.= Soak half a pound of salt codfish in water over night, then boil for ten minutes, and shred it. Put twelve beaten eggs in a casserole, season with a little salt and pepper, add two chopped truffles, the shredded codfish, and half a cup of thick cream; and then scramble. When done dish up in a deep china dish and lay sliced truffles heated in butter, on top.

=Consomme with noodles.= Boil one-half pound of noodles in salted water. When done add them to two quarts of hot consomme. Serve grated cheese separate.

=Fillet of halibut, Pondicherry.= Place four fillets of halibut in a saute pan, season with salt and pepper, add one-half cup of fish broth and one-half glass of white wine, cover with buttered paper, and bake in oven for ten minutes. Heat two ounces of butter in a casserole, add one teaspoonful of flour and one of curry powder, heat through, then add the broth from the fish and a cup and a half of fish broth additional, and boil for ten minutes. Then bind the sauce with the yolks of two eggs mixed with half a cup of cream, season with salt and pepper, and strain. Then put the sauce back in the casserole, add two ounces of sweet butter, and when the butter is melted pour the sauce over the fish.

=Chestnuts Boulettes.= One cup of boiled and mashed chestnuts, one tablespoonful of whipped cream, one-half tablespoonful of butter, a pinch of salt, the yolks of two eggs, a little sugar, the whites of two eggs well beaten, and if desired, one teaspoonful of sherry wine. Mix well together, form into small balls, dip in beaten eggs, roll in crumbs, and fry in hot swimming fat.

OCTOBER 7

BREAKFAST
Sliced bananas with cream
Sausage cakes
Buckwheat cakes
Rolls
Coffee

LUNCHEON
Fresh artichokes a la Russe
Eggs bonne femme
Broiled Alaska black cod
Paul Stock potatoes
Cucumber salad
Limberger cheese with crackers
Coffee

DINNER
Little Neck clam cocktail
Onion and tomato soup
Ripe California olives
Sand dabs, saute meuniere
Sirloin steak, Braconiere
New peas in cream
Rissolee potatoes
Escarole salad
Roly-poly pudding
Coffee

=Fresh artichokes a la Russe.= Boil the bottoms of four artichokes in salted water, and allow them to become cold. Then fill them with fresh caviar, place on a platter on a folded napkin, and garnish with two lemons cut in half and parsley in branches.

=Eggs bonne femme.= Fry eight slices of bacon on both sides, in a frying pan, then add eight eggs, season with a little pepper, and cook in oven for three minutes. Serve on a platter, with mixed chopped parsley, chervil and chives sprinkled over the eggs.

=Paul Stock potatoes.= Bake four potatoes, remove the peels, and put the potatoes in a chafing dish. Add three ounces of sweet butter, season with salt and paprika and a spoonful of chives cut fine, and mix with a fork until the butter is melted. Serve in a chafing dish.

=Onion and tomato soup.= Slice four onions very fine, put in a casserole with two ounces of butter, and simmer until done. Then add four peeled and chopped tomatoes, and two quarts of bouillon, chicken broth, or consomme. Season with salt and pepper, and boil for half an hour. Serve grated cheese separate, and rolls cut in thin slices and toasted.

=Sirloin steak, Braconiere.= Broil a sirloin steak, place on a platter, and garnish with onions glaces and broiled fresh mushrooms. Pour sauce Madere over the steak.

=Roly-poly pudding.= One pound of suet, one pound of flour, one cup of milk, and one pinch of salt. Chop the suet very fine, mix with the flour, salt and milk, making a rather hard dough. Roll out about one-quarter inch thick, and spread with a layer of any kind of jam. Roll up in the form of a sausage, put a wet cloth around it, and tie with a string at both ends. Steam or boil for an hour. Then unwrap, cut in individual pieces, and serve hot, with hard and brandy sauces.

OCTOBER 8

BREAKFAST
Fresh strawberries with cream
Ham and eggs
Rolls
Coffee

LUNCHEON
Grapefruit a la rose
Eggs, Boston style
Lamb or mutton chops, Bignon
String beans
Mashed potatoes
Tutti frutti pudding
Demi tasse

DINNER
Seapuit oysters
Consomme Pemartin
Celery. Salted almonds
Brook trout, Cambaceres
Cucumber salad
Breast of squab, Eveline
Asparagus, Hollandaise
Coupe Victor
Ginger bread
Demi tasse

=Eggs, Boston style.= Make four codfish cakes, put a poached egg on top of each, and cover with cream sauce.

=Lamb or mutton chops, Bignon.= Broil the chops, place on a platter, and garnish with one tomato stuffed with rice Creole to each person, one dozen green olives, and a small can of French mushrooms. Cut the mushrooms in small squares, put them in a saute pan with one-half glass of sherry wine and cook until nearly dry. Then add two cups of brown sauce (sauce Madere), and pour over the chops.

=Tutti frutti pudding.= Sift one-quarter of a pound of flour into a sauce pan, add one pint of boiling milk and two ounces of butter, and stir over the fire with a wooden spoon, until it detaches from the pan. Then remove from the fire and add two ounces of butter, four ounces of sugar, the yolks of eight eggs, and four ounces of chopped candied fruits. Mix well. Beat the whites of six eggs very stiff and add them to the mixture, stirring them in lightly. Put in a buttered mould, and cook in bain-marie in the oven for about thirty minutes. When done unmould, and serve with apricot sauce flavored with a little kirschwasser.

=Consomme Pemartin.= Chop two truffles very fine, put in a casserole with one large glassful of Pemartin sherry wine and boil for two minutes. Then add two quarts of consomme, season well with salt and Cayenne pepper, and serve very hot.

=Brook trout, Cambaceres.= Season six brook trout with salt and pepper and place in a shallow buttered dish with one-half glass of white wine. Sprinkle with chopped tarragon, pour two pints of tomato sauce over all, lay a few bits of butter on top, and bake in the oven for twenty or thirty minutes, according to the size of the fish. Serve in the dish in which they were cooked.

=Breast of squab, Eveline.= Broil the breasts, and place on a platter with maitre d'hotel sauce on top. Garnish one side with spaghetti in cream and the other side with new peas in butter.

=Ginger bread.= One quart of flour, one ounce of butter, half a pint of molasses, two teaspoonfuls of allspice, a teaspoonful of ginger, two eggs, and a quarter of a teaspoonful of carbonate of soda. Sift the flour, the allspice and the ginger together. Pour a spoonful of hot water on the soda, and mix with the molasses, the eggs, and the melted butter. Then stir all together, mixing well, and bake in a thin layer; or divide into small rolls or cakes.

=Coupe Victor.= Take equal parts of raspberries and strawberries; and to each basket allow four spoonfuls of sugar and four spoonfuls of kirschwasser. Mix well, and set on ice to chill thoroughly. If there is not time to chill in this manner cover with cracked ice for a few minutes. Serve in punch glasses with a teaspoonful of lemon water ice on top. The water ice may be omitted if desired, but be sure to have the fruit well chilled.

OCTOBER 9

BREAKFAST
Fresh grapes
Broiled smoked Alaska black cod
Baked potatoes
Rolls
Coffee

LUNCHEON
Carciofini
Eggs Argenteuil
Chicken hash a l'Italienne
Cranberry water ice
Assorted cakes
Coffee

DINNER
Merry widow cocktail
Chicken soup a la Francaise
Celery
Scallops a la poulette
Roast leg of mutton
Stewed tomatoes
Peas in cream
Duchesse potatoes
Chicory salad
French pastry
Demi tasse

=Broiled smoked Alaska black cod.= Get a kippered Alaska black cod, roll in oil and broil. Serve with maitre d'hotel butter, and garnish with lemons cut in half, and parsley in branches. This fish is excellent prepared in the same manner as finnan haddie or smoked salmon, or served raw as a hors d'oeuvre.

=Eggs Argenteuil.= Scoop out the centers from four English muffins, toast them, and place a poached egg in each, cover with sauce Hollandaise, and lay two slices of truffle heated in butter on top of each.

=Chicken hash, Italienne.= Put two ounces of butter in a saute pan with one chopped onion, or six chopped shallots. Fry, and then add one-half spoonful of flour and cook until brown. Then add one glass of sherry wine, and one cup of broth or stock, one whole boiled fowl cut in small dices, and one pound of dried mushrooms that have been previously soaked in cold water for one hour. Season with salt and pepper, and boil all together for thirty minutes. Serve toast Melba separate.

=Chicken soup a la Francaise.= Put a fat soup hen in a casserole with three quarts of water, a little salt, one onion, one carrot, and a bouquet garni. When coming to a boil skim well, cover, and simmer slowly until the hen is cooked. Then remove the hen and cut the meat in half inch squares. Strain the broth, bring to a boil, and add two cupfuls of boiled rice and the chicken meat. Season well with salt and pepper, and add some chopped chervil.

=Merry widow cocktail.= Use wide glasses. Put in the bottom the tails of six ecrevisses, or crawfish. Lay six asparagus tips on top, season with salt and pepper, and cover with plenty of mayonnaise. Set in the ice box as near the ice as possible, to chill thoroughly.

=Scallops a la poulette.= Parboil the scallops from two to three minutes in their own juice, but not longer, as they will become tough and rubbery. Drain, and keep the juice. Heat two spoonfuls of flour and two spoonfuls of butter, and add the juice and a little stock, making a thin sauce. Season with salt and pepper, add the yolk of one egg and two spoonfuls of cream, but do not boil. Mix in the scallops, and serve. Oysters and clams may be prepared in the same manner.

=Cranberry water ice.= Cook the berries in a very small quantity of water in a granite or porcelain lined kettle, as otherwise the berries will become discolored. Then strain the cooked berries through a hair-sieve, making a thin puree. To every quart of berries add the juice of two lemons. For each quart of berries dissolve a pint of sugar in a cup of water, and add to the puree. Taste to see if sweet enough. Freeze in the same manner as other water ices. Serve as an ice, for dessert, or between courses; although the latter manner of serving ices is going out of vogue.

OCTOBER 10

BREAKFAST
Baked pears with cream
Plain omelet
Buttered toast
Ceylon tea

LUNCHEON
Cantaloupe
Eggs Andalouse
Broiled Imperial squab on toast
Saratoga chip potatoes
Cold artichokes, mayonnaise
Montmorency pudding
Coffee

DINNER
Oysters on half shell
Cream of summer squash
Dill pickles. Salted almonds
Fillet of flounder, Norvegienne
Roast tenderloin of beef, Boucicault
Julienne potatoes
Hearts of romaine salad
Red currant water ice
Assorted cakes
Demi tasse

=Eggs Andalouse.= Make a risotto, place it on a platter, lay a poached egg on top, and cover with sauce Hollandaise. Pour tomato sauce around the rice to cover the bottom of the platter.

=Cream of summer squash.= Put three ounces of butter in a casserole, add two pounds of peeled summer squash cut in small pieces, and simmer for fifteen minutes. Then sprinkle with two small spoonfuls of flour, heat the flour through, and then add two quarts of chicken or other clear white broth. Boil for ten minutes, season with salt and pepper to taste, strain through a fine sieve, put back in the casserole, and before serving add one pint of boiling thick cream.

=Fillet of flounder, Norvegienne.= Place four fillets of flounder in a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, cover, and cook for ten minutes. Place on a platter, some spinach in cream, lay the fish on top, and cover with sauce Hollandaise.

=Roast tenderloin of beef, Boucicault.= Put a roast tenderloin of beef on a platter, and garnish with stuffed cabbage. Pour sauce Madere over the meat.

=Montmorency pudding.= Butter a pudding mould very generously. Line it with stale cake, putting quartered fresh or glace cherries on each piece. Make a custard with four eggs, a quarter of a pound of sugar and a pint of milk. Pour this over the cake, filling the mould. Bake for thirty minutes. Then remove from mould and serve hot, with brandy sauce to which has been added some fresh or glace cherries chopped fine.

=Red currant water ice.= Strain one quart of ripe red currants. Canned ones may be used when the fresh are out of season. Add the juice of two lemons, and additional sugar, if necessary. Dissolve the sugar in hot water before adding. Freeze, using plenty of salt with the ice.

OCTOBER 11

BREAKFAST
Sliced peaches and cream
Boiled eggs
English breakfast tea
Butter toast

LUNCHEON
Hors d'oeuvres assorted
Eggs McKenzie
Meat croquettes
Cucumbers on toast
Camembert cheese. Crackers. Coffee

DINNER
Oysters on half shell
Hungarian soup Ripe California olives
Halibut Metternich
Baked porterhouse steak
Potatoes rissolees
Plain spinach
Lettuce salad
Mince pie. American cheese. Coffee

=Hungarian soup.= Saute half a pound of lean beef that has been cut into small cubes. Add six onions, thoroughly minced, and when slightly brown add four tablespoonfuls of flour. Mix well. Add three quarts of stock and a quart of tomatoes that have been strained through a sieve. Simmer slowly for one hour. Then add a teaspoonful of caraway seeds, half as much marjoram, and a large crushed garlic clove. Cook for another half hour or longer, very slowly. The stock should be made with a knuckle of veal and beef.

=Baked porterhouse.= Have a thick steak. Put into a Dutch oven, sprinkle with salt and pepper, and two ounces of butter. On top place three whole peeled tomatoes, one green pepper, two tablespoonfuls of Worcestershire sauce, two of mushroom or tomato catsup and a little chopped parsley. Baste frequently.

=Meat croquettes.= Chop a large onion and simmer in a pan with two ounces of butter. Mince the meat, and add one raw egg and mix well. Season with pepper, salt and some chopped parsley, and add a quarter cup of brown gravy. Allow to cool, roll out and form into croquettes. Dip in a mixture made of one egg and a spoonful of cream, and roll in sifted crumbs. Fry in swimming fat. Serve with tomato or Madeira sauce.

=Eggs McKenzie.= Peel four tomatoes, cut off the tops and scoop out the insides. Break an egg in each tomato, season with salt and pepper, cover with a little Bordelaise sauce, sprinkle with grated cheese, put small bits of butter on top, place on a buttered dish and bake in oven.

=Cucumbers on toast.= Peel and quarter two good sized cucumbers, and soak in salted water for about thirty minutes. Then boil in slightly salted water until tender, but not soft. Drain, and place each piece on a round of buttered toast. Make a sauce by rubbing together a tablespoonful of butter and a tablespoonful of flour, stir in a cup of the water in which the cucumbers were boiled, add a teaspoonful of lemon juice, salt and pepper to taste, and pour over the cucumbers and toast. Garnish with strips of pimentos.

=Halibut Metternich.= Cut two slices of halibut, one and one-half inches thick. Put in a vessel in cold water, season with salt, bring to a boil, and skim. Add a glass of milk, boil for about twenty-five minutes, until soft. Make a sauce in a casserole with two spoonfuls of butter, and two spoonfuls of flour. When hot add two cups of the fish broth, boil for ten minutes, and strain. Then add six chopped hard-boiled eggs and salt and pepper to taste. Put the fish on a buttered baking dish, pour the sauce over same, sprinkle with grated cheese, put small bits of butter on top, and bake in the oven until brown.

OCTOBER 12

BREAKFAST
Fresh strawberries and cream
Baked beans, Boston style
Boston brown bread
Coffee

LUNCHEON
Grapefruit cardinal
Clam broth in cups
Eggs Conte
Veal saute, Catalane
Romaine salad
Assorted cheese and crackers
Coffee

DINNER
Consomme Nelson
Radishes and celery
Sand dabs, meuniere
Coquille of chicken, Mornay
Roast leg of mutton, Kentucky sauce
String beans in butter
Potatoes Anna
Field and beet salad
Charlotte Russe
Demi tasse

=Eggs Conte.= Butter a shirred egg dish. Place a spoonful of cooked lentils in center of dish, cover with two strips of fried bacon, break two eggs on top, season with salt and pepper, and bake in oven till eggs are done.

=Veal Saute, Catalane.= Cut five pounds of breast and shoulder of veal in pieces two inches square. Put three spoonfuls of olive oil in a saute pan and set on the stove until hot, then add the veal, season with salt and pepper, and toss over a quick fire until golden brown. Then sprinkle one spoonful of flour and cook until golden yellow. Add one pint of hot water or stock, six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet garni. Bring to a boil, skim well, and cover. Boil until meat is soft. Before serving remove the bouquet garni, and add two dozen small onions glaces, and two dozen stoned queen olives.

=Consomme Nelson.= Put three pounds of fish bones and three quarts of water in a casserole, also one sliced onion, one carrot, one piece of leek, one leaf of celery, a little parsley in branches, one bay leaf, one clove, and season with salt and pepper. Boil for one-half hour, and clarify as follows: In a casserole put one pound of raw chopped beef and the whites of six eggs. Mix well. Add, little by little, the strained fish broth, set on the stove and bring to a boil. Then put to one side and allow to simmer for fifteen minutes. Strain through cheese cloth or napkin, add two cups of boiled rice, season well, and serve.

=Coquille of chicken, Mornay.= Boil a soup hen. When done cut the meat from the bones, and slice in thin pieces. Season with salt and pepper, add a cup of cream sauce, and mix. Then place in four buttered coquilles or shells, cover lightly with more cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. Serve on platter with folded napkin, garnish with two lemons cut in two, and parsley in branches.

OCTOBER 13

BREAKFAST
Oatmeal in cream
Boiled eggs
Dry toast
Coffee

LUNCHEON
Cantaloupe
Scrambled eggs, Magda
Chicken saute, Josephine
Asparagus tips, Hollandaise
Escarole salad
Danish apple cake. Demi tasse

DINNER
Oysters on half shell
Potage Villageois
Lyon sausage. Radishes. Pickles
Fillet of sole, Judic
Tenderloin steak, Bernardi
Potatoes Sybil
Endive salad
Fancy ice cream and cakes. Coffee

=Scrambled eggs, Magda.= In a casserole put two ounces of butter, twelve beaten eggs, one-half cup of cream, season with salt and pepper, and then scramble. When nearly done add one tablespoonful of grated Swiss cheese, one-half teaspoonful of mustard flour, and one tablespoonful of mixed, chopped parsley, chervil and chives.

=Chicken saute, Josephine.= Cut two spring chickens in quarters, and season with salt and pepper. In a saute pan put two ounces of butter and a spoonful of olive oil. Set on the stove until hot, add the chicken, and saute. When nearly done add six chopped shallots, one tablespoonful of carrot cut in very small dices, one bay leaf cut very fine, one-half of a clove, a little parsley, and two heads of mushrooms, all chopped very fine. Also one spoonful of raw ham cut in very small squares. When the chicken is cooked remove to a platter, and to the saute pan add one pony of brandy and reduce one-half. Then add two more ounces of sweet butter and the juice of a lemon, and pour over the chicken.

=Danish apple cake.= Pare and core six apples. Mix one and one-half cups of fine bread crumbs, one-half cup of sugar and one-half teaspoonful of cinnamon. Butter a deep cake mould and put a layer of the crumb mixture, with a bit of butter, at the bottom. Then a layer of the sliced apples, and continue alternately until the material is all used. Bake in a moderate oven for about two hours, and serve cold with whipped cream.

=Potage Villageois.= In a casserole put three ounces of butter and three stalks of leeks cut in Julienne shape. Simmer for fifteen minutes. Then add six leaves of Savoy cabbage, cut Julienne, and simmer again for ten minutes. Then add two quarts of stock, bouillon, chicken broth or consomme, season well with salt and pepper, and boil for forty minutes. Then add one-half pound of vermicelli and boil for fifteen minutes, or until the vermicelli is done.

=Fillet of sole, Judic.= Put four fillets of sole in a buttered pan, season with salt and pepper, put a little butter on top, squeeze the juice of a lemon over all, and bake in the oven until done. Then place four pieces of lettuce braise on a platter, lay the fillets on top, cover with cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake again in the oven until brown.

=Tenderloin steak, Bernardi.= Broil a tenderloin steak. Place on a platter and garnish with croustades filled with spinach in cream, and artichoke bottoms filled with macedoine of vegetables. Pour some sauce Madere over the meat.

OCTOBER 14

BREAKFAST
Stewed prunes
Bacon and eggs
Coffee
Rolls

LUNCHEON
Eggs Nantaise
Pompano saute, d'Orsay
Broiled honeycomb tripe
Maitre d'hotel potatoes
Lettuce salad
Apple snow and cakes
Coffee

DINNER
Potage Champenoise
Ripe olives
Boiled brook trout, Romanoff
Hollandaise potatoes
Shoulder of mutton, Budapest
Peas a la Francaise
Laurette potatoes
Celery mayonnaise
Biscuit glace, St. Francis
Assorted fancy cakes
Demi tasse

=Eggs Nantaise.= Split and toast two English muffins. Lay a few boiled asparagus tips on each half. Put a poached egg on top and cover with cream sauce.

=Pompano saute, d'Orsay.= Season the pompano with salt and pepper, roll in flour and fry with melted butter. Then place the fried fish on a platter, and sprinkle with plenty of chopped parsley and lemon juice. In a hot pan put two ounces of butter, and when brown pour over the fish.

=Apple snow.= Peel, core and slice three large apples. Preferably sour ones. Cook in a little water and vinegar until soft. Then drain, and rub the apples through a sieve. When cold gradually add the whites of three eggs whipped very stiff, and half a cup of powdered sugar. Dress in dishes of fancy shape, and garnish with dots of currant jelly.

=Potage Champenoise.= Mix one quart of cream of potatoes with one quart of cream of celery. Add as garniture one-half cup of carrots and celery cut in very small dices, and boiled soft in consomme.

=Boiled brook trout, Romanoff.= Put six one-half pound trout in boiling water, to which has been added one-half glass of vinegar, and cook for about fifteen minutes. Serve on a platter on folded napkin. Garnish with parsley in branches and two lemons cut in half. Serve separate, sauce mousseline, to which has been added six chopped anchovies.

=Shoulder of mutton, Budapest.= Season the mutton well with salt and pepper and place in a roasting pan with a sliced carrot, an onion, a few branches of parsley, a leaf of celery and of leek, a few pepper berries, half of a bay leaf and a clove. Put an ounce of butter on top, and roast. Then remove the shoulder to a platter, drain off fat, and add to the pan one cup of bouillon and a spoonful of meat extract. Boil for a few minutes and strain over the meat. Garnish with risotto to which has been added a few pimentos cut in small squares.

OCTOBER 15

BREAKFAST
Fresh raspberries and cream
Waffles
Honey in comb
English breakfast tea

LUNCHEON
Herring Livonienne
Eggs en cocotte, Ribeaucourt
Beef tongue, Menschikoff
Potato salad
Roquefort cheese and crackers
Coffee

DINNER
Cream of peas, Suzon
Celery. Radishes. Pickles
Fillet of pompano, Pocharde
Roast tame duckling, apple sauce
Fried sweet potatoes
Succotash
Stewed tomatoes
Chocolate ice cream
Macaroons
Demi tasse

=Herring, Livonienne.= Soak two salted herrings in cold water for two hours. Then skin and bone them, and cut in half inch squares. Add one sliced boiled potato, and a peeled apple cut in small squares. Salt a little if necessary, season with pepper, one spoonful of olive oil and the juice of two lemons. Serve on a celery dish, sprinkled with chopped tarragon and parsley.

=Eggs en cocotte, Ribeaucourt.= Butter four cocotte dishes and break an egg in each. Cut in small squares, two slices of tongue, one slice of boiled ham, and four heads of canned mushrooms. Mix with two spoonfuls of brown gravy, season with salt and pepper, and put on top of the eggs. Sprinkle with a little grated cheese, and bake in the oven for eight minutes.

=Beef tongue, Menschikoff.= Place some sliced boiled beef tongue on a platter and garnish with small onions glace, small vinegar pickles, and Madeira sauce with a few raisins in it.

=Cream of peas, Suzon.= Make a cream of peas soup. Add one spoonful of whipped cream for each person, and mix while hot. Put a poached egg on each plate and serve the soup over the eggs.

=Cream of peas.= To one quart of shelled new peas add one pint of chicken broth, and boil until the peas are soft. Strain and return to casserole and add one pint of hot table cream, and, little by little, one large spoonful of table butter. Season with salt and Cayenne pepper.

=Cream of peas, St. Germain.= Add a head of lettuce to the peas and prepare as above. When strained for the second time add one cup of fresh-boiled new peas to the soup.

=Fillet of pompano, Pocharde.= Cut four fillets of Florida pompano. Or Pacific pompano may be used. The latter are much smaller. Put the fish in a buttered pan, and season with salt and pepper. Add one-half glass of claret, one-half glass of white wine, and one-half cup of fish broth. Boil until done. In a sauce pan put one table spoonful of flour and place on stove. When hot add the broth in which the fish were cooked, and boil for five minutes. Then bind the sauce with the yolks of two eggs mixed with one-half cup of cream and one ounce of butter. Whip well and strain over the fish.

OCTOBER 16