Chapter XV: Preface (15)

BREAKFAST
Baked apples in cream
Boiled eggs
Dry toast
Coffee

LUNCHEON
Casawba melon
Eggs Mollet, a l'aurore
Sweetbreads, Saint Monde
Lettuce salad
Mince pie
American cheese
Demi tasse

DINNER
Potage grenade
Salted almonds
Ecrevisses Georgette
Roast leg of mutton, mint sauce
String beans
Mashed potatoes
Tomato salad
French pastry
Coffee

=Eggs Mollet, a l'aurore.= Place four eggs Mollet on four pieces of buttered toast. Cover with well seasoned tomato sauce.

=Sweetbreads, Saint Monde.= Prepare braised sweetbreads as described elsewhere. Place on a platter and garnish with artichoke bottoms filled with asparagus tips with a little Hollandaise sauce on top; and others filled with French peas in butter with Madeira sauce.

=Potage grenade.= Cut in thin slices, the size of a silver quarter, two turnips, one stalk of leeks, one-half stalk of celery and a small head of Savoy cabbage. Put in a sauce pan with three ounces of butter, season with salt and a teaspoonful of sugar, and place in the oven to smother. Be careful that it does not burn. When soft add two quarts of consomme, and boil for one-half hour. Then add two tomatoes peeled and cut in small dices, boil for one minute, season with salt and pepper, and serve with a little chopped chervil.

=Ecrevisses Georgette.= Bake four medium-sized potatoes. Then cut off the tops, remove the insides, and refill with Ecrevisses Voltaire.

=Ecrevisses Voltaire.= Boil two dozen ecrevisses en buisson. Remove the tails from the shells and place them in a sauce pan with two ounces of butter and six sliced heads of fresh white mushrooms. Season with salt and a little Cayenne pepper, and simmer for ten minutes. Then add a pony of brandy, and simmer for a few minutes. Then add a large cup of cream, and boil for five minutes. Then add two sliced truffles. Bind with the yolks of two eggs mixed with one-half glass of dry sherry wine. Serve in chafing dish.

OCTOBER 17

BREAKFAST
Oatmeal and cream
Ham and eggs
Coffee
Rolls

LUNCHEON
Mortadella
Poached eggs, Zurlo
Broiled honeycomb tripe
Lyonnaise potatoes
Field salad
Port de Salut cheese
Crackers
Coffee

DINNER
Consomme Leopold
Chow chow
Broiled smelts, a l'Americaine
Chicken Leon X
Peas a la Francaise
Duchesse potatoes
Lettuce and grapefruit salad
Fancy ice cream
Assorted cakes
Demi tasse
Mint wafers

=Mortadella.= This is an Italian sausage, very highly seasoned, and comes in cans already sliced. Serve on a platter garnished with chopped meat, jelly and parsley in branches.

=Poached eggs, Zurlo.= Form some flat potato croquettes, and fry. Place a poached egg on top of each, and cover with cream sauce.

=Consomme Leopold.= Slice very fine one handful of sorrel and a head of lettuce. Wash well, and boil in two quarts of chicken broth for about thirty minutes. Serve with chervil.

=Broiled Smelts, a l'Americaine.= Split and remove the bones from twelve large smelts. Season with salt and pepper, roll in oil, and broil. When done place on a platter, garnish with six slices of broiled tomatoes, two lemons cut in half, and parsley in branches. Pour a little maitre d'hotel sauce over all.

=Chicken Leon X.= Put on fire, in cold water, one large fat roasting chicken or capon. Add salt, one carrot, and a bouquet garni. Boil until soft. Make a sauce with two ounces of butter mixed with two ounces of flour. When hot add one pint of the chicken broth. If too thick add a little more of the broth. Boil for half an hour. Then bind with the yolks of three eggs mixed with a cup of cream. Strain, and add two ounces of sweet butter. Stir the sauce well until the butter is melted. Place the chicken on a platter and garnish with macaroni cooked in cream. Pour a little of the sauce over the chicken. To the remainder of the sauce add in equal parts some sliced truffle, sliced canned French mushrooms and parboiled goose liver. Serve this sauce separate.

=Mint wafers (after dinner mints).= To half a gill of water add one pound of powdered sugar, and mix over fire until dissolved and hot. Add three or four drops of oil of peppermint. Then drop, about the size of a half silver dollar, on waxed paper or a greased pan, using the tip of a spoon or a paper bag. Allow to become cold and dry.

OCTOBER 18

BREAKFAST
Grapefruit juice
Poached eggs on toast
Uncolored Japan tea
Crescents

LUNCHEON
Omelette Cherbourg
Homemade beef stew
Lorette salad
Alhambra ice cream
Assorted cakes
Demi tasse

DINNER
Cream of asparagus, Favori
Salted mixed nuts. Celery
Sole Heloise
Roast leg of veal, au jus
Spinach in cream
Potatoes au gratin
Romaine salad
Pancakes a la Lieb
Demi tasse

=Omelette Cherbourg.= Mix a cup of picked shrimps with two spoonfuls of cream sauce. Heat well, and season with salt and pepper. Make the omelette in the usual manner, and before turning over on platter fill with the prepared shrimps. Pour a thick cream sauce around the omelette.

=Lorette salad.= One-third field salad, one-third boiled celery root, and one-third pickled beets. Season with French dressing.

=Alhambra ice cream.= Half vanilla and half strawberry ice cream served in any fancy form.

=Cream of asparagus, Favori.= Make a cream of asparagus soup and serve with plenty of boiled asparagus tips in it.

=Sole Heloise.= Remove the skin from both sides of a large sole. Place on a buttered pan, season with salt and pepper, add one-half glass of white wine, cover with a piece of buttered manila paper, and bake in the oven for about twenty minutes. Remove the sole to a platter, and put in the pan three ounces of butter, a little pepper, chopped parsley, chervil, tarragon, and chives. When hot add the juice of two lemons, season well, and pour over the sole.

OCTOBER 19

BREAKFAST
Fresh strawberries and cream
Broiled fresh mackerel
Baked potatoes
Rolls
Coffee

LUNCHEON
California oyster cocktail
Consomme in cups
Shirred eggs, Metternich
Pears, mayonnaise
Cheese toast
Coffee

DINNER
Potage Ferneuse
Ripe olives
Sand dabs, saute meuniere
Roast ribs of beef
String beans in butter
Stewed tomatoes
St. Francis potatoes
Escarole salad
Romaine ice cream
Alsatian wafers
Demi tasse

=Shirred eggs, Metternich.= Place two eggs in a buttered shirred egg dish with six canned mushrooms sliced very fine. Season with salt and pepper, sprinkle with grated cheese, place a small piece of butter on top, and bake.

=Pears, mayonnaise.= Use whole fresh pears cooked in syrup, or canned ones. Place the pears on lettuce leaves and cover with thick mayonnaise. On slices of toast place small pieces of American dairy cheese. Bake in the oven, and serve separate.

=Cheese toast.= Spread any such cheese as Parmesan, American, Sierra or Camembert, on slices of toast, and set in the oven until hot. Serve at once.

=Potage Ferneuse.= Slice six white turnips very fine, put in a casserole, with two ounces of butter. Cover, and simmer for fifteen minutes. Then add one cup of rice and three pints of bouillon, consomme, or chicken broth. Boil for one hour, strain through fine wire sieve, and put back in vessel. When hot stir in well three ounces of sweet butter, season with salt and a little Cayenne pepper.

=Romaine ice cream.= To coffee ice cream add a little rum before serving.

OCTOBER 20

BREAKFAST
Baked apples
Oatmeal and cream
English breakfast tea
Crescents

LUNCHEON
Hard boiled eggs, vinaigrette
Fried scallops, Tartar
Broiled squab on toast
Stewed corn
Romaine salad
Camembert cheese
Crackers
Coffee

DINNER
Toke Point oysters
Potage bouquetiere
Celery
Fresh herring, a l'Egyptienne
Small boiled potatoes
Cucumber salad
Chicken en cocotte, Bazar
Cold asparagus, mustard sauce
French pastry
Assorted fruits
Demi tasse

=Hard boiled eggs, vinaigrette.= Remove the shells from six hard boiled eggs, and cut in two. Place them on a china platter, sprinkle with salt, pepper, chopped parsley, a little chopped chervil, one spoonful of vinegar and two of olive oil.

=Potage bouquetiere.= Consomme, tapioca and printanier mixed.

=Fresh herring, a l'Egyptienne.= Clean four fresh herring, season with salt and pepper, and fry in hot olive oil. Remove the fish to a platter, and add to the frying pan one sliced onion, and fry until done. Then add two peeled and quartered tomatoes, one bay leaf, one clove, and a sprig of thyme. Season with salt and pepper, and simmer for a few minutes. Then put the fish back in the pan, add the juice of two lemons and a little chopped parsley, and simmer together for five minutes. Serve both fish and sauce on a platter.

=Chicken en cocotte, Bazar.= Season a spring chicken with salt and pepper, and put in a cocotte (earthen casserole) with two ounces of butter and six small onions. Set in the oven, and baste well until golden yellow. Then add one spoonful of white wine and two peeled and quartered tomatoes. Cover the casserole and simmer for ten minutes. Add two dozen Parisienne potatoes and serve.

OCTOBER 21

BREAKFAST
Stewed prunes
Ham and eggs
Rolls
Coffee

LUNCHEON
Grapefruit a la rose
Eggs, ministerielle
Beef goulash, Hungarian style
Mince pie
Coffee

DINNER
Consomme Diane
Chow chow. Salted almonds
Sole Dejazet
Roast chicken
Summer squash
Chateau potatoes
Lettuce salad
Vanilla ice cream
Assorted cakes
Coffee

=Consomme Diane.= Take any game bird, such as grouse, partridge, quail, pheasant or guinea hen, and roast just enough to give a color. Then put in soup stock and boil until soft. Clarify the broth with chopped beef, and strain. Cut the breast out of the bird, cut in small squares, and serve in the consomme. Add some dry sherry wine and a little Cayenne pepper before serving.

=Sole Dejazet.= Remove the skin from a good sized sole, wash well, and dry in a napkin. Season with salt and pepper, dip in milk, roll in flour, then in beaten eggs, and finally in bread crumbs. Put in frying pan with melted butter and fry until done. Place on a platter, and pour some butter, which has been browned in a pan, over the fish. Lay a dozen tarragon leaves on top of the fish, garnish with quartered lemons and parsley in branches.

OCTOBER 22

BREAKFAST
Baked apples with cream
Omelette with chipped beef
Rolls
Coffee

LUNCHEON
Hors d'oeuvres assorted
Smoked black Alaska cod in cream
Lamb kidneys en pilaff
Mashed potatoes
Camembert cheese
Almond biscuits
Coffee

DINNER
California oysters on half shell
Potage Livonien
Olives. Salted pecans
Alsatian fish
Roast ribs of beef
Canned asparagus, Hollandaise
Rissolees potatoes
Escarole salad
Lemon pie, special
Coffee

=Potage Livonien.= In a casserole put one onion chopped fine, and three ounces of butter. Simmer until yellow. Then add one-quarter of a pound of sliced sorrel and one-half pound of sliced spinach. Simmer again for ten minutes. Then add one quart of chicken broth and one large cup of cream sauce. Boil one-half hour. Season well, and serve.

=Smoked Alaska black cod in cream.= Remove the skin from two pounds of smoked Alaska black cod. Cut in pieces two inches square, lay in a saute pan, add one pint of thick table cream and boil for five minutes. Then thicken with the yolks of two eggs mixed with a little cream. Serve in a chafing dish.

=Alsatian fish.= Heat two tablespoonfuls of oil and thicken with one tablespoonful of flour. Remove from the fire and thin out with boiling water. Chop fine some parsley, onions and two cloves of garlic, and add to the pan. Season the fish with salt and pepper, place in the sauce, and cook for about twenty minutes.

=Lamb kidneys en pilaff.= Slice fine a half dozen lamb kidneys, and prepare in the same manner as chicken livers en pilaff. (See January 8th.)

=Almond biscuit.= To every ounce of almond flour add the whites of two eggs beaten to a stiff froth. Salt to taste and beat well together. Put in buttered patty tins and bake in a moderately quick oven from fifteen to twenty minutes. The whole must be done quickly, and baked as soon as the ingredients are mixed.

=Lemon pie, special.= Mix in saucepan the yolks of sixteen eggs, three-quarters of a pound of sugar, and the juice and rinds of six lemons, and cook over a slow fire until it thickens. Then remove from the fire and stir in the whites of eight eggs beaten very hard. Pour the mixture into two pie plates, lined with thin pie dough, and bake in a medium hot oven for about twenty-five minutes.

OCTOBER 23

BREAKFAST
Prunes Victor
Boiled eggs
Coffee and rolls
Snails (bread)

LUNCHEON
Avocado, French dressing
War griddle cakes
Tripe, Wm. H. Crane
Mashed potatoes
Coffee

DINNER
Orange and grapefruit, St. Francis
Stuffed chicken with California raisins
Rice Californienne
Lettuce and tomato salad
Olympic club cheese
Coffee

=War griddle cakes.= Soak stale bread in sour milk. Add enough flour or corn meal to make a batter. To a gallon add three eggs, baking powder, and salt. Cook in the same manner as wheat cakes.

=Orange and grapefruit, St. Francis.= Sliced oranges and grapefruit, in equal parts. Sprinkle with powdered sugar, and moisten with Dubonnet. Serve in double supreme glasses with a few fresh strawberries on top.

=Prunes Victor.= Put two pounds of dry prunes in an earthen pot, add two quarts of water, the rind of a lemon, one stick of cinnamon, one-half cup of sugar, and a vanilla bean. Put on hot stove and bring to a boil. Then move to one side of fire and simmer slowly for six hours. Or, set in a moderate oven for six hours. Allow to become cool, and add a pony of good cognac. Use the prune juice for a morning drink, and serve the prunes with cream.

=Chicken stuffed with raisins.= Soak a small loaf of bread in warm milk, squeeze out lightly, and add an equal volume of raisins. Season with salt and pepper, fill the chicken, and roast in the usual manner.

=California raisins= may be used in many dishes, such as soup, fish, entrees, roasts, bread, puddings, ice cream, etc.

=Rice Californienne.= Wash a pound of rice in cold water. Chop an onion, smother in butter, add the rice, one quart of broth, and season with salt and pepper. Bring to a boil, cover, and set in oven for thirty-five minutes. Before serving add one-half cup of grated cheese.

=Tripe, Wm. H. Crane.= Wash the tripe well, and cut in round pieces about five inches in diameter. Place them in a saucepan with a few carrots, two or three onions, some whole peppers, salt, white wine, and good white broth. Boil until thoroughly tender. Then place the tripe in a stone jar and strain the liquid over it. Keep in a cool place. When needed turn them in flour, and fry quickly in a frying pan in very hot butter. Serve with some parsley butter.

=Avocado, French dressing.= Split the avocado, remove the pit, and fill half full with a dressing made with salt, pepper, a little French mustard, and one-third vinegar and two-thirds olive oil.

=French dressing.= Two teaspoonfuls of salt, one teaspoonful of mustard, one-quarter teaspoonful of black pepper, one-half teaspoonful of paprika, the juice of one lemon, and the same amount of vinegar. Put in a quart bottle, fill with olive oil, and shake thoroughly.

=Salad dressing.= One-half cup of tomato catsup, one-half cup of cream, two teaspoonfuls of lemon juice, and black and red pepper and salt to taste.

=Snails.= Dissolve one ounce of yeast in warm water. Make a dough with one pound of flour, four ounces of sugar, two eggs, two ounces of butter, two ounces of lard, one ounce of salt, one cup of water, and the dissolved yeast. Allow to raise for about an hour. Then roll the dough into a square sheet about one-quarter inch thick. Brush over with butter and bestrew with sugar, cinnamon, and currants. Roll the sheet into a roll and cut in slices one-quarter inch thick. Lay the slices on a greased pan and allow to raise until double the size. Bake in a moderate oven.

=Olympic club cheese.= Scrape clean three best quality camembert cheeses. Put in a copper casserole with one-quarter pound of good Roquefort cheese, one-half pound of table butter, two tablespoonfuls of sifted flour and one pint of cream. Boil until the whole is melted together. Then strain through cheese cloth, put in an earthen pot, and allow to become cool.

OCTOBER 24

BREAKFAST
Stewed rhubarb
Omelette with parsley
Spoon or mush bread
Coffee

LUNCHEON
Oysters Bellevue
Cold Virginia ham
Corn pudding
Loganberry ice cream
Lady fingers
Demi tasse

DINNER
Canape P. P. I. E.
Onion soup au gratin
Ripe olives
Roast turkey, cranberry sauce
Sweet potato pudding
Coffee

=Canape P. P. I. E.= (Panama-Pacific International Exposition). Make some pieces of buttered toast. Put fresh caviar in the center and anchovies around the edge. Serve on napkins with quartered lemons and parsley in branches.

=Oysters Bellevue.= In a lighted chafing dish put four pats of table butter, one-half teaspoonful of English mustard, a little salt, pepper and celery salt. Stir until the butter melts. Then add a teacupful of very finely chopped celery, and stir well until the celery is nearly cooked. Then pour in slowly, while stirring, one pint of rich cream, and allow to come to the boiling point. Then put in a dozen freshly opened oysters and cook for four or five minutes. Add a tablespoonful of good sherry or Madeira, and serve on very hot plates.

=Spoon or mush bread.= Scald two cups of corn meal in two cups of boiling water, allow to cool slightly, then add one cup of buttermilk, one teaspoonful of soda, two tablespoonfuls of lard or butter (butter preferred), one egg, and salt to taste. If you have no buttermilk use baking powder and sweet milk.

=Corn pudding.= One quart of corn cut from the ear and chopped fine, one egg, a tablespoonful of butter, and salt and pepper to taste. Thin with sweet milk, and bake in a hot oven.

=Sweet potato pudding.= Grate a large sweet potato and mix with one cup of sugar, one-half cup of butter, and two or three eggs, according to the size of the potato. Thin with sweet milk, flavor with ginger and spices, or vanilla can be used. Beat the eggs well before adding to the mixture. Bake in a moderate oven very slowly. The potatoes in the west are not as sweet as the southern variety, therefore more sugar may be required. A good rule is to bake a small portion first to see if the flavor is right. It is considered a luxury in certain parts of the South.

=Loganberry ice cream.= Put in a pan one quart of milk and one-half pound of sugar, and place on the fire. Mix the yolks of sixteen eggs with one-half pound of sugar. Stir the milk and sugar, after it has reached the boiling point, into it. Replace on the fire and stir until it becomes creamy, but do not let it boil. Then remove from the fire, add one quart of cream, strain and freeze. When nearly frozen add one quart of bottled loganberry juice, and finish freezing. A few drops of red coloring can be added if a bright color is desired.

OCTOBER 25

BREAKFAST
Baked prunes
Scrambled eggs
Corn bread (2)
Cocoa

LUNCHEON
Anchovy salad
Lamb hash, J. A. Britton
Cheese cake
Coffee

DINNER
Cold artichokes, St. Francis dressing
Brook trout, Cafe de Paris
Breast of chicken, James Woods
Salad Algerienne
Frozen loganberry juice
Macaroons

SUPPER
Welsh rabbit, special
Raisin bread
Ale

=Baked prunes.= Select large prunes, place them in a baking pan side by side so they hardly touch, cover with water and cook in a moderate oven for an hour. Then pour off three-quarters of the juice, which may be kept for a beverage, and to the prunes add a little sugar, a stick of cinnamon, and the rind of a lemon. Cover the pan tightly, place back in a moderate oven and bake for at least one hour.

=Corn bread (II).= Put in a pan one egg beaten light, one cup of milk, one tablespoonful of sugar, one-half teaspoonful of salt, one cup of yellow corn meal, one cup of flour, and two and one-half teaspoonfuls of baking powder. If too thin add a little more white flour. Beat well together, and add four tablespoonfuls of melted butter or bacon drippings.

=Graham bread.= Same as for corn bread, but use no white flour.

=Raisin bread.= Warm one pint of milk and dissolve one-half ounce of yeast in it. Then add two ounces of butter, two eggs, two ounces of sugar, a pinch of salt and one-half pound of raisins. Mix well. Then stir in two pounds of flour, and make a smooth dough. Allow to raise for about three hours. Then fold the dough, put it in moulds, and let it again raise for about one hour. Bake in a moderate oven for about forty-five minutes.

=Lamb hash, J. A. Britton.= Take even quantities of left over roast lamb and mashed potatoes and pass through a fine meat chopper. Season well, add a piece of sweet butter, some chopped parsley and a little bouillon, and cook together. Serve hot, with a fried egg on top.

=St. Francis dressing.= One green pepper, an equal amount of raw celery and an equal amount of hard boiled eggs all chopped fine. Add one-half cup of Chili sauce, one-half cup of mayonnaise, one tablespoonful of white wine vinegar, two spoonfuls of olive oil, and salt, pepper and Cayenne. Mix well. Can be served with almost any kind of salad.

=Brook trout, Cafe de Paris.= Butter well an earthern dish, sprinkle with chopped shallots and parsley, lay the trout on top, season with salt and pepper, add a little white wine and fish broth, lay a few pieces of butter on top, and bake in oven until done. Serve in the dish in which they were cooked.

=Breast of chicken, James Woods.= Remove the skin from a nice young roasting chicken, lift off the breasts, season with salt and pepper, roll in cream, then in flour, and fry in butter. Place on a buttered shirred egg dish a piece of toast, then a thin slice of broiled Virginia ham, then the breasts of chicken, then a few heads of fresh mushrooms tossed in butter, then a little cream and a piece of butter, season all well, cover with a glass mushroom cover, and bake in oven for ten minutes.

=Salad Algerienne.= Sliced pineapple, oranges, grapefruit and bananas in equal quantities. Serve in a bowl with lettuce leaves around the sides, and mayonnaise dressing made with plenty of lemon juice.

=Frozen loganberry juice.= Mix one quart of loganberry juice, one quart of water, one pound of sugar, and the juice of two lemons. Strain and freeze.

=Welsh rabbit.= Break an egg in a deep plate, add a teaspoonful of vinegar, and English mustard, paprika and salt to taste. Mix thoroughly. Then grate or crumble four ounces of good American cheese, place in a chafing dish, and add a small quantity of ale or beer. Just enough to keep the cheese from frying. Use a hot flame, and with two forks in one hand stir continually, in one direction. Do not permit the cheese to boil. When the cheese is melted add the egg and seasoning, and stir until blended. Then add a pinch of bicarbonate of soda, and serve on buttered toast which has been previously prepared. The rabbit can be prepared for any number of persons by allowing four ounces of cheese to each person, and one egg for each pound, or less, of cheese.

=Cheese cake.= Work thoroughly together one and one-half cup of butter and one and one-half cup of sugar until it is creamy. Then stir in eight eggs, one by one, then the juice and rind of one lemon, then one and one-half pound of cottage cheese, then one cup of cream and four spoonfuls of flour. Bake in spring form pans lined with thin pie dough.

OCTOBER 26

BREAKFAST
Oatmeal with cream
Bacon and eggs
Mixed bran biscuits
Coffee

LUNCHEON
Little Neck clams, mignonette
Consomme in cups
Cold Virginia ham
Lettuce salad
Pink pudding, Victor
Demi tasse

AFTERNOON TEA
Brioche
Coffee cake
Tea, chocolate or coffee

DINNER
Puree of pea soup
Ripe olives
Sand dabs, meuniere
Saddle of lamb, jardiniere
Hearts of palm, Victor
Figs Roma
Lady fingers
Demi tasse

=Brioche.= Dissolve one ounce of yeast in one gill of tepid water and add about one-third of a pound of flour, to make a medium firm sponge. Cover with a cloth and set in a warm place to raise. Then work into a smooth paste two-thirds of a pound of flour, three-quarters of a pound of butter, one ounce of sugar, a little salt, and six eggs. Beat the eggs in gradually. Then spread the sponge over the top and mix into the paste. Cover with a cloth and allow to raise until double in size. Then work together again, and place in a box for several hours to harden before using. Mould into small round balls, place in baking pans, and allow to raise until about one-third above their original size. Brush over with egg, make a cross-cut on top, and bake in a rather brisk oven.

=Coffee cake.= Put one pound of flour in a bowl. Dissolve an ounce of yeast in a gill of lukewarm milk, add it to the flour with two eggs, and work to a medium-stiff dough. Cover with a cloth and allow to raise till double in size. Then work in thoroughly three ounces of butter, two ounces of sugar, a pinch of salt, a pinch of nutmeg, and the juice and rind of one lemon. Allow to raise again for about an hour, when the dough will be ready to bake. This dough is the foundation for all kinds of coffee cake.

=Pink pudding, Victor.= Cook one-quarter pound of rice in one quart of milk with a vanilla bean and one-half pound of sugar. When done allow to cool, and then add one quart of whipped cream, some chopped fruits, and one drop of red coloring. Dissolve four sheets of gelatine in a little warm milk, stir into the above, put into moulds, and set in ice box until firm. Serve with fruit sauce.

=Figs Roma.= Line a bowl (timballe) with lady fingers. Put a layer of vanilla ice cream in the bottom, then a layer of about a dozen peeled and quartered figs, sprinkle this with good rum, cover thickly with sauce au marasquin, and sprinkle some macaroon crumbs on top. Serve in plates with ice around the bowl.

=Four o'clock tea bran bread.= Make a batter with two cups of bran, one cup of Educator entire wheat flour, one cup of white flour, one-half teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses, one-half cup of water and two cups of milk, or one cup of milk and another one of water. Spread the batter about one inch thick in the pan, and cook in a slow oven.

=Wheat bran gems.= Make a batter with two cups of wheat bran, one cup of whole wheat flour, one teaspoonful of baking soda, one-half cup of molasses, three tablespoonfuls of hot milk, and three tablespoonfuls of boiling water. Put the dough in buttered gem pans, and cook for about twenty-five minutes.

=Bran bread.= Mix together two cups of wheat bran, one and one-half cups of flour, one-half teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses, one-half cup of water, and two cups of milk, or one cup of milk and another cup of water. Put the dough in the pans about one inch thick, and bake in a slow oven.

=Bran biscuits.= Mix two cups of wheat bran, one cup of white flour, two teaspoonfuls of baking powder, one very small teaspoonful of salt, a piece of lard the size of an egg, and enough milk to make a stiff dough. Work well together, roll out about a half an inch thick, cut out with forms, and bake in a slow oven.

=Hearts of palm, Victor.= Hearts of palm can be obtained in cans similar to asparagus, and may be served in the same way, with Hollandaise, Polonaise, vinaigrette, or other sauces. Hearts of palm, Victor, is served cold, with Victor dressing (see April 21).

OCTOBER 27

BREAKFAST
Oatmeal
Strawberries with cream
Lamb chops with bacon
Boiled eggs
Rolls
Coffee

LUNCHEON
Grapefruit with maraschino
Consomme in cup
Salted almonds
Loin of pork, apple sauce
Lettuce salad
Meringue glacee a la vanille
Black coffee

DINNER
Puree of peas, Varsovienne
Olives
Celery
Sand dabs, saute meuniere
Roast chicken
Mashed potatoes
Canned asparagus, sauce Hollandaise
Escarole salad, French dressing
Omelet with strawberries
Coffee

=Oatmeal.= To one quart of water, boiling, add eight ounces of cracked wheat. Boil for one-half hour. Salt.

=Consomme.= Mix one-half pound of beef, chopped fine, with one white of an egg. Add slowly one quart of stock and let boil for half hour. Strain through napkin or fine cheese cloth.

=Loin of pork.= Place pork in roasting pan and pepper and salt well. Add one sliced onion, carrot, bay leaf, clove, a little celery and one teaspoonful of whole black peppers. Put in moderate oven and roast for about one and one-quarter hours. Baste often to keep juicy and of a fine color. When done remove from pan, skim part of the fat from the gravy and add one-half spoonful of flour, let simmer till brown, add one cup of stock and boil for a few minutes.

=Puree of pea soup.= Soak three-quarters of a pound of green split peas in cold water for three hours. Wash well and put on fire in cold water. Put in saute pan one sliced onion, carrot, stalk of leek, a little celery and parsley, a bay leaf and clove, and a ham bone or skin of bacon or salt pork. Simmer in butter until soft. Add the peas and boil together until soft. Salt and pepper to taste and strain through sieve. If too thick add some stock or broth of any kind.

=Varsovienne.= Fried thin-sliced bacon.

=Aux croutons.= Bread cut in small dices and fried in butter.

=Sand dabs, meuniere.= Remove the skin from the sand dabs, salt, pepper and roll in flour, and fry in fresh butter in shallow frying pan. When brown remove fish to platter, place piece of butter in pan, cook till brown, and pour over fish. Add the juice of one lemon and chopped parsley. Garnish the platter with parsley and quartered lemons.

=Roast chicken, plain.= Prepare sauce as for loin of pork. Omit flour for thickening. Serve with its own gravy.

=Hollandaise sauce.= Put the yolks of five eggs in saucepan. Place the saucepan in pot containing very hot water, on range. Stir the yolks well and add pieces of sweet butter the size of a hazelnut, until one pound is used. As the butter melts in the eggs be careful that the sauce does not get too hot. Add salt and Cayenne pepper to taste.

=Salted almonds.= Scald the almonds, allow to cool and remove the thin paper-shells. Put the almonds on a pan and roast in hot oven until brown. Wet with a solution of gum arabic and water, using about four teaspoonfuls to the pound of nuts. Dust over with table salt and stir until dry.

=Meringue shells.= To the whites of eight eggs use one pound of powdered sugar. Beat the whites very firm and stiff. Add a handful of sugar and beat thoroughly. Remove the whip and stir in the remainder of the sugar with a large spoon. Form in the size of an egg and dress on a buttered pan dusted with flour. Sprinkle with powdered sugar and bake in a moderate oven.

=Vanilla ice cream.= One pint of cream, one quart of milk, eight yolks of eggs, half pound of sugar and one vanilla bean. Place the milk, half of the sugar and the split vanilla bean on the fire to boil. Mix the remainder of sugar with the yolks of eggs, stir in the boiling milk and cook until creamy. Allow to cool, strain and freeze.

=Plain omelet.= Beat six eggs. Put in hot frying pan a piece of butter, add the eggs and roll quickly over hot fire to form. Salt. For a sweet omelet sprinkle with sugar.

=Omelet with strawberries.= Dust a plain omelet with plenty of powdered sugar. Burn bands across the top with a red-hot poker or special iron, and garnish with stewed strawberries.

=Stewed strawberries.= Wash a basket of strawberries thoroughly. Dry in napkin and roll in two ounces of granulated sugar. Put in saucepan and place on fire. Allow to remain until sugar is melted and berries are soft. Do not leave on fire too long.

=French dressing for salad.= To one-third of white wine vinegar use two-thirds of olive oil. Mix with salt, pepper, a little powdered mustard, dash of Worcestershire sauce and a little paprika.

=Coffee.= To seven ounces of ground coffee use two quarts of water. (Use eight ounces for after dinner coffee.) If you do not use a special coffee percolator pour the boiling water over the grounds, contained in a bag. Draw off and repeat twice.

=Plain celery.= Stalks of celery well washed and split in four.

=Ripe olives.= California olives allowed to ripen on the trees, and specially prepared in packing houses. Serve with cracked ice.

=Oysters on half shell.= Serve on cracked ice with half of lemon or lime.

OCTOBER 28

BREAKFAST
Cantaloupe
Hominy with cream
Scrambled eggs with smoked beef
Dry toast
Coffee

LUNCHEON
Canape of caviar
Radishes
Hungarian goulash
Potato croquettes
Assorted fruits

DINNER
Puree of tomato soup
Celery
Boiled codfish, egg sauce
Roast leg of lamb
String beans in butter
Potatoes rissolees
Chicory salad
Vanilla ice cream
Lady fingers
Coffee

=Hominy.= To one quart of boiling water add eight ounces of hominy. Cook twenty minutes. Salt to taste. Serve cream separate.

=Scrambled eggs plain.= Beat six eggs, add two ounces of butter, spoonful of cream and a little salt and pepper. Stir on fire with a wooden spoon until cooked.

=Scrambled eggs with smoked beef.= Slice the beef very thin. Boil in water for a few minutes, add the eggs and serve on toast.

=Canape of caviar.= Spread caviar, which has been kept on ice, on thin toast. Sprinkle thick with chopped hard-boiled eggs all around. Garnish with leaf of lettuce filled with chopped onion, parsley in branches, and one-fourth of a lemon. Serve on napkin.

=Hungarian goulash.= One pound of shoulder of veal, one pound loin of lean pork. Cut in pieces one inch square. Mix a little flour, salt, pepper and plenty of paprika. Put in sauce pan a piece of butter, two chopped onions and the fat from the loin of pork. Simmer till brown, then add the meats and flour; a little bouillon, stock or water; one-half cup of puree of tomatoes, a little thyme, one bay leaf, one clove and a little chopped parsley and celery. Cover tight and cook for three-quarters of an hour. Then add three potatoes cut the same as the meat, and cook till done.

=Beef goulash.= Same as the above except use beef, and the fat of pork, only.

=Potato croquettes.= Boil one pound of potatoes. Pour off water and let evaporate well. When quite dry mash fine, mix with the yolks of two eggs, salt and pepper. Roll on floured board into the form of a large cork. Dip in flour, then in beaten raw eggs, then in bread crumbs, and fry in swimming lard.

=Puree of tomatoes.= Put in sauce pan one sliced onion, a little celery and leek, one bay leaf, one clove, a spoonful of whole peppers, piece of butter, piece of hambone or pig skin, and allow to simmer. Then add one gallon of fresh or canned tomatoes, salt, and a teaspoonful of sugar. When cooked add a piece of butter. Strain well.

=Puree of tomato soup.= Add some chicken broth or bouillon to the puree of tomatoes. Serve bread crumbs fried in butter.

=Boiled codfish, or any white fish.= Put fish in cold water. Add cup of milk to keep it white. Salt and boil. When done let stand for ten minutes. Serve on napkins with small boiled potatoes, parsley in branches, and quartered lemons.

=Egg sauce.= Add some chopped boiled eggs to cream sauce. Sprinkle with a little chopped parsley.

=Cream or Bechamel sauce.= Melt two ounces of butter in two ounces of flour. When warm, but not brown, add one pint of boiling milk. Stir well and cook for a few minutes. Strain.

=String beans.= Boil in salt water. Place in pan, add piece of butter and salt and pepper.

=Escarole salad.= Serve with French dressing. This salad goes well with piece of bread rubbed with garlic, and served in bowl.

=Chicory salad.= Serve with French dressing. Use crust of bread rubbed with garlic if desired.

OCTOBER 29

BREAKFAST
Stewed prunes
Pettijohns in cream
Ham and eggs
Rolls
Tea

LUNCHEON
Chicken broth in cups
Lamb hash
Cheese balls
Lettuce salad
Coffee

DINNER
Little Neck clams on shell
Giblet soup, English style
Frog legs, saute a sec
Roast teal duck
Fried hominy and currant jelly
Boiled artichokes, Hollandaise sauce
Romaine salad
Philadelphia ice cream
Macaroons
Coffee

=Pettijohns.= To one quart of boiling water add eight ounces of Pettijohns. Cook ten minutes. Salt. Serve cream separate.

=Fried ham.= Thin slices of raw ham fried in butter. If fried too much ham will get hard.

=Fried eggs.= Use strictly fresh eggs and fry in hot butter. Salt and pepper.

=Ham and eggs.= Put ham in frying pan and fry one side. Turn, and crack eggs on top and fry.

=Chicken broth.= Put to boil in cold water two fat soup hens. Skim well, add one-half onion, a little celery, salt to taste, and cook for three hours, when fowls should be soft. Strain the bouillon and serve in cups. The cooked fowls may be used for sandwiches, chicken salad, chicken a la King, etc.

=Boiled fowl.= See chicken broth above.

=Lamb hash.= Cut cold boiled or roast lamb in small dices. Add one-half as much cold boiled potatoes. Put piece of butter in saucepan with one chopped onion and simmer until brown. Add lamb and potato, salt, pepper, cup of stock or bouillon and cook for ten minutes. Serve on toast with chopped parsley.

=Cheese balls.= Mix one and one-half cups of grated Parmesan or American cheese, one tablespoonful of flour, one-quarter teaspoonful of salt, a few grains of Cayenne pepper and the whites of three eggs beaten stiff. Shape in small balls or croquettes, roll in cracker dust, fry in deep fat and drain on brown paper. New lard is necessary for frying, and they must not stand, but serve immediately.

=Lettuce salad.= Wash, dry in napkin, and serve with French dressing.

=Giblet soup a l'Anglaise.= (English style). Cut turkey or chicken gizzards in small dices. Also a carrot, turnip, piece of celery and a piece of leek. Add one-third pound of barley, large spoonful of flour and four ounces of butter. Simmer all together, add two quarts of stock or bouillon, season with salt, pepper and teaspoonful of Worcestershire sauce and cook for one hour. Serve with a sprinkle of chopped parsley.

=Frogs' legs saute a sec.= Season the frogs' legs with salt and pepper and dip in flour. Put a piece of butter in saute pan and place on stove over a quick fire. When hot add the frogs' legs and fry for a few minutes. Remove to a chafing dish and put a fresh piece of butter in the saute pan, brown, and pour over the legs, with chopped parsley, and garlic, if desired.

=Roast teal duck.= Season with pepper and salt and roast in very hot oven for ten minutes. Rare, seven and one-half minutes.

=Fried hominy.= Boil ten ounces of hominy in one quart of water for thirty minutes. Spread in pan to a depth of one inch or more, to cool. Cut in diamond shape one-quarter inch thick, roll in flour, beaten eggs and bread crumbs, and fry in swimming fat.

=Boiled artichokes.= Boil in salt water with a few slices of lemon. When soft serve on napkins with parsley in branches. Sauce separate.

=Romaine salad.= Romaine should not be washed, or the leaves broken. Wipe with a napkin if it is dusty and serve with French dressing.

=Philadelphia ice cream.= Dissolve one-half pound of sugar in one quart of cream. Flavor to taste. Strain and freeze.

=Little Neck clams on shell.= Serve on cracked ice with half a lemon or lime.

OCTOBER 30

BREAKFAST
Sliced oranges
Force and cream
Poached eggs on toast
Coffee

LUNCHEON
Canape Hambourgeoise
Broiled honeycomb tripe, maitre d'hotel
Lyonnaise potatoes
Field salad
German apple cake
Coffee

DINNER
Puree of lentils
Ripe olives
Fillet of sole, au vin blanc
Lamb chops with bacon
Asparagus tip salad
Tartelette with pears
Coffee

=Sliced oranges.= Peel and slice the oranges and put on compote dish. Serve powdered sugar separate.

=Force and cream.= Serve raw with powdered sugar and cream separate.

=Poached eggs.= Break the eggs in boiling water, to which may be added a soupspoonful of vinegar if desired. Add plenty of salt to the water to take away the vinegar taste. Serve on toast and garnish with parsley in branches.

=Canape Hambourgeoise.= Place on toast one sliced gherkin with a slice of smoked salmon on top, and a little anchovy sauce in center. Garnish around edge with chopped boiled egg, parsley and lemon.

=Boiled honeycomb tripe.= Cut honeycomb tripe in round pieces, five inches in diameter. Put in vessel with one onion, carrot, bay leaf, clove, a little celery and thyme and whole black peppers. Cover with water, salt and boil until done.

=Broiled honeycomb tripe.= Take boiled tripe, roll in olive oil, then in fresh bread crumbs, and broil. Serve with lemon and parsley garnishing, and maitre d'hotel sauce on top.

=Maitre d'hotel sauce.= One-quarter pound of fresh butter, juice of one lemon, and chopped parsley. Mix well. This sauce is not to be used hot.

=Lyonnaise potatoes.= Slice an onion, fry in butter, and mix with saute potatoes.

=Field salad.= Wash and clean the salad well. Serve with French dressing and chopped parsley.

=Puree of lentils (soup).= Put in pot one pound of well-washed lentils and one quart of stock. Skim when it comes to a boil, and salt. Put in saute pan an onion, carrot, bay leaf, clove, some parsley, celery, leek, whole black pepper, a ham bone or small piece of pigskin, and a piece of butter, and allow to simmer. Add to the lentils, and boil. When done strain through sieve and serve with small dices of bread fried in butter.

=Fillet of sole, au vin blanc.= Remove the skin from the fillets of sole. Put in buttered pan, add salt and a little Cayenne pepper, one-half glass of white wine, and one-half glass of stock. Cover with buttered manilla paper and put in oven to boil. When done put on platter and cover with sauce "au vin blanc." (See below.)

=Sauce au vin blanc (white wine sauce).= Cut up some large fish bones, put in pot and cover with water. Add salt, an onion, carrot, bay leaf, clove, a little thyme and whole black peppers. Boil for half an hour. Put in another saucepan three ounces of butter. When warm add two spoonfuls of flour, stir, add the strained fish stock; also add the stock left from the fillets, and boil for ten minutes. Beat well the yolks of two eggs and one-half cup of cream, and thicken the sauce with same. Strain.

=Lamb chops with bacon.= With each broiled lamb chop serve two slices of broiled bacon. Garnish with watercress.

=Asparagus tip salad.= Canned asparagus tips garnished with lettuce leaves. Serve with French dressing.

=German apple cake.= Make a dough with one pound of flour, one pound of butter, one cup of milk and a pinch of salt. Line a cake pan with the dough rolled thin, and cover with sliced apples. Dust some powdered sugar mixed with ground cinnamon over the apple, and bake. When nearly done pour over it a custard made of one pint of milk, one-quarter pound of sugar and three eggs, mixed well. Put again in the oven until the custard is set.

=Tartelette of pears.= One pound of flour, one-half pound of butter, two ounces of sugar, two eggs, one pinch of salt and one pony of water. Rub the butter into the flour, then add the sugar, salt, eggs and water. Work it lightly to a rather firm dough. Line some tartelette molds thinly with the dough. Peel and slice the pears and arrange them in the tartelette, put a pinch of sugar mixed with a very little cinnamon, on top. Place in a pan and bake. While they are baking mix one pint of apricot pulp with three-quarters of a pound of sugar, and boil for a few minutes. When the tartelettes are done remove from the moulds, and use a brush to coat the tops with the apricot marmalade. Allow to cool before serving.

OCTOBER 31

BREAKFAST
Bananas in cream
Buckwheat cakes
Fried country sausages
Cocoa

LUNCHEON
Cold poached egg with mayonnaise
Broiled finnan haddie
Rump steak, Bercy
Chateau potatoes
Pickled beets
Assorted fruits

DINNER
Cream of cauliflower
Butterfish, saute meuniere
Shoulder of veal, au jus
Carrots, Vichy
Duchesse potatoes
Watercress salad
Roquefort cheese
Toasted crackers
Coffee

=Bananas and cream.= Peel and slice the bananas. Serve cream and powdered sugar separate.

=Buckwheat cakes.= One-quarter pound of buckwheat flour, one-quarter pound of white flour, one tablespoonful of baking powder, one ounce of sugar, one ounce of molasses, one egg and just enough milk to make a thin dough. Mix well and cook on hot iron plate rubbed with a piece of raw lard. Serve with strained honey or syrup, separate.

=Mayonnaise sauce.= Put in bowl three yolks of eggs, a pinch of salt, a little Cayenne pepper, a pinch of English mustard flour and a dash of Worcestershire sauce. Stir well. Add, little by little, one pint of olive oil and an occasional few drops of vinegar or lemon juice. When finished, stir in one spoonful of boiling water, which will keep the sauce from curdling.

=Cold poached eggs with mayonnaise.= Serve on the top of toast. Pour mayonnaise over the egg, only. Garnish with lemon quarters and parsley.

=Finnan haddie in cream.= Remove the skin and bones and boil for one minute in plain water. Then separate the fish in small pieces, add one cup of cream and one-half cup of cream sauce, and boil for ten minutes. Serve in chafing dish.

=Rump steak, Bercy.= Broil steak. Sauce Bercy as follows: Simmer slightly in butter two chopped shallots. Add half cup of sauce maitre d'hotel, and one parboiled marrow, cut in small pieces. Pour over steak and put in oven for two minutes. Serve with chopped parsley.

=Chateau potatoes.= Cut raw potatoes in shape of a half-moon, and the size of an egg. Put in cold water, salt, and boil for five minutes. Then place in pan with butter and roast in oven for ten minutes. Salt again.

=Boiled beets.= Wash the beets well and boil with the skin on, in salt water. When soft remove the skin with the fingers while still hot.

=Pickled beets.= Use fresh-boiled and very hot beets. Put in a piece of cheese cloth, one onion, bay leaf, clove and one spoonful of whole black peppers, and tie tightly together. Place this in center of earthern pot with a layer of the hot sliced beets around the sides and over the top. To each dozen beets put four pieces of lump sugar on top. Salt and cover with white wine vinegar. Let stand, covered, at least two days before serving. If not all used at once, a wooden spoon must be used to remove the beets from the pot, otherwise they will spoil.

=Cream of cauliflower soup.= Put in saucepan one-half onion, a little leek, a piece of butter the size of two eggs, and let simmer slowly. Add one cup of flour, simmer a little more. Put in the stems of cauliflower and one quart of milk, boil till done, and strain through sieve. Put in pot, add one gill of cream and piece of sweet butter and stir well until butter is melted. Add salt and a little Cayenne pepper. Cut the heart of the cauliflower in small flowers, boil in salt water until soft, and add before serving.

=Butter fish, meuniere.= See sand dabs, meuniere.

=Shoulder of veal, au jus.= Roast either with or without bones. If boneless roll and tie firmly with a string. Season with salt and pepper and put in pan with an onion, carrot, bay leaf, clove and piece of butter. Put in oven and baste often. When done remove meat to platter, put a little water in the pan and let simmer for a few minutes, and add to the veal.

NOVEMBER 1

BREAKFAST
Fresh figs in cream
Boiled eggs
Milk toast
Coffee

LUNCHEON
Smoked salmon
Broiled sweetbreads
New peas
Moka cake
Tea

DINNER
Old fashioned pepper pot
Celery
Lake Tahoe trout, Sauce Genoise
Hollandaise potatoes
Roast mallard duck
Fried hominy
Currant jelly
Summer squash in butter
Vanilla ice cream
Champagne wafers
Coffee

=Fresh figs in cream.= Peel and slice the figs, and cool on ice before serving. Powdered sugar and cream separate.

=Milk toast.= Put in soup tureen the toast, in small pieces, and cover with boiling milk.

=Smoked salmon.= Slice the salmon very thin, serve on lettuce leaves, with quartered lemon and parsley in branches on the side.

=Broiled veal sweetbreads.= Soak the sweetbreads in cold water for two hours. Parboil and cool in cold water, and dry with a napkin. Split, salt and pepper, dip in oil and broil. Serve with maitre d'hotel sauce.

=New peas, plain.= Boil peas in salt water. When done allow to cool. Then put in saucepan with a piece of fresh butter, a little salt and a pinch of sugar, and allow to simmer for a few seconds.

=Lake trout, boiled.= In three quarts of water boil an onion, carrot, bay leaf, clove, some whole black pepper, salt, parsley and one glass of vinegar. Pour over fish and boil slowly for fifteen minutes. Serve on napkin garnished with lemon, parsley in branches and small round boiled potatoes.

=Sauce Genoise.= Take a raw salmon head, (a trout head will do), and cut in small pieces. Put in saute pan with a piece of butter, a sliced onion, carrot, thyme, bay leaf, cloves, and some whole black pepper, and simmer for fifteen minutes. Then add one glass of claret, reduce; add one quart of brown gravy, cook for ten minutes and strain. Before serving stir in well the juice of one lemon and a piece of fresh butter. Sprinkle with chopped parsley.

=Hollandaise potatoes.= Shape potatoes in the form of a small egg. Boil in salt water, drain off and evaporate well. Serve on napkin.

=Roast mallard duck.= Roast about sixteen or eighteen minutes. See teal duck.

=Summer squash in butter.= Peel the squash and cut in quarters. Remove the seeds, and boil in salt water for five minutes. Put in saute pan with a piece of butter and simmer slowly till soft. Salt and pepper, and sprinkle chopped parsley on top.

NOVEMBER 2

BREAKFAST
Stewed rhubarb
Boiled salt mackerel
Plain boiled potatoes
Dry toast
Coffee

LUNCHEON
Canape of anchovies
Omelette du Czar
Spring lamb Irish stew
Camembert cheese
Crackers
Coffee

DINNER
Cream of celery soup
Barracouda saute, aux fines herbes
Larded tenderloin of beef
String beans
Baked potatoes
Sliced tomatoes, French dressing
Vanilla custard pie
Demi tasse

=Boiled salt mackerel.= Soak the mackerel in water over night. Boil in plenty of water and serve on napkin with lemon and parsley.

=Canape of anchovies.= Lay split anchovies on thin buttered toast with chopped eggs around the edges. Serve on napkin, with lemon and parsley in branches.

=Omelette du Czar.= Pour horseradish sauce in cream, around the edge of a plain omelet.

=Spring lamb Irish stew.= Take four pounds of neck, shoulder and breast of lamb and cut in pieces two inches square. Put in vessel with cold water and salt, and bring to a boil. Drain off and cool the meat, put back in vessel in sufficient water to cover, with a bouquet garni, one dozen small onions, one dozen small carrots, (large carrots may be cut to size of onions), two dozen raw potatoes cut in small oval shapes, and salt. Put on fire and cook till soft, remove bouquet garni, mix one cup of flour with cold water and strain into the boiling stew, stirring at the same time. Boil for five minutes. Before serving add chopped parsley and a spoonful of Worcestershire sauce, if desired.

=Cream of Celery Soup.= Use celery instead of cauliflower, and prepare the same as cream of cauliflower.

=Barracouda saute, aux fines herbes.= Put seasoned fish, well rolled in flour, in pan in hot butter. When done lay fish on platter, and brown a fresh piece of butter in pan. Add the juice of one lemon, and pour over the fish. Serve with chopped parsley, chervil and chives.