Chapter XVI: Preface (16)

=Larded Tenderloin of Beef.= Trim the tenderloin. Lard with fresh or salt pork cut in two inch strips, one-quarter of an inch square. Lay on in rows three-quarters of an inch apart, starting from the thick end of the tenderloin and continuing its entire length. Put in pan with a sliced onion, sliced carrot, bay leaf, clove, parsley in branches, and some butter on top of the meat. Put in oven and baste continuously for about thirty-five minutes. Remove the grease from the pan, add one cup of stock or water, reduce, salt, pepper and strain. Madeira sauce may be served with same if desired.

=Sliced tomatoes, French dressing.= Peeled tomatoes garnished with leaves of lettuce, and French dressing over same.

=Vanilla custard pie.= Six eggs, one quart of milk, one-half pound of sugar, and half of a vanilla bean. Mix the eggs with the sugar, add the milk, and strain. Line a large pie dish with thin pie dough. Fill with the custard and bake in moderate oven until set.

NOVEMBER 3

BREAKFAST
Orange marmalade
English breakfast tea
Tea biscuits
Ham and eggs

LUNCHEON
Grapefruit
Bouillon in cups
Boiled beef, horseradish sauce
Vegetable garnishing for beef
Romaine salad
Apple pie
Coffee

DINNER
Petite marmite
Broiled lobster
Potted squab chicken, plain
Waffle potatoes
Peach compote
Boiled artichokes, Hollandaise sauce
Coffee ice cream
Pound cake
Demi tasse

=Tea biscuits.= Three pounds of flour, one-half pound of butter, one quart of milk, three ounces of baking powder, three ounces of sugar, and a little salt. Sift the sugar, salt and baking powder with the flour; add the butter and milk, and make a dough on the table about one-half inch thick. Cut with a round cutter about the size of a dollar, place in a buttered pan, moisten the top with milk, and bake in a hot oven for about fifteen minutes.

=Boiled beef with vegetables.= The meat should be juicy, well-flavored and tender. The brisket, cross rib and rump are the best portions. The wide ribs at the end of a rib roast are also very good. Tie the beef with a string and put into boiling water; clear from scum, add salt, and garnish with carrots, onions, turnips, celery, leeks and Savoy cabbage. The cabbage may be tied with a string to prevent disintegration. A good way is to put all the vegetables into a net as they can thus be withdrawn at once. Allow the meat to simmer gently on the side of the range, but do not let it come to a boil. When done cut in slices, not too thin, and garnish with the vegetables neatly arranged around the beef. Serve separately, either cream horseradish sauce, piquante, tomato, or bouillon horseradish sauce. A little of its own broth should be poured over the meat before serving.

=Horseradish sauce in cream.= Cream sauce with fresh-grated horseradish and salt and pepper.

=Horseradish sauce with bouillon.= Put two fresh-grated horseradish roots in saute pan with four ounces of butter. Cover and put in oven for five minutes. Add two grated rolls and return to oven for two minutes more. Then add bouillon enough to form the sauce. The bread will swell and give the necessary body. Add a pinch of sugar, salt and pepper.

=Cold horseradish sauce, English style.= To two fresh-grated horseradish roots add salt, a teaspoonful of English mustard, a teaspoonful of Worcestershire sauce, and a spoonful of vinegar, mixed well. Then add one pint of stiff-whipped cream.

=Bouillon.= Broth from boiled beef, strained.

NOVEMBER 4

BREAKFAST
Casaba melon
Boiled eggs
Cold Lyon sausage
Rolls
Coffee

LUNCHEON
Consomme in cup
Pompano saute, Tempis
Broiled veal chops
St. Francis potatoes
Brazilian salad
Brie cheese Toasted crackers Coffee

DINNER
Cherrystone oysters on half shell
Cream of artichokes
Boiled rock cod, sauce fleurette
Sirloin steak, sauce Madere
Broiled fresh mushrooms
Delmonico potatoes
Celery Victor
Bavarois a la vanille
Macaroons
Coffee

=Lyon sausage.= An imported sausage. Slice thin and garnish with chopped meat jelly and parsley in branches.

=Pompano saute, meuniere.= Prepare the same as sand dabs, meuniere. Sprinkle with chopped salted almonds over top.

=Broiled veal chops.= Salt and pepper the chops and dip in olive oil. Broil over slow charcoal broiler. Serve with maitre d'hotel sauce and watercress.

=St. Francis potatoes.= Peel three cold baked potatoes, chop very fine, put in saute pan with one-half pint of cream, three ounces of butter, salt and pepper. Simmer for five minutes.

=Brazilian salad.= Proportions should be one-half Lima beans, one-quarter raw celery, and one-quarter raw green peppers, cut in the form of matches. Pour French dressing over all and sprinkle with chopped parsley.

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

=Boiled rock cod.= See codfish.

=Sauce fleurette.= Cream sauce with chives, chervil and parsley, chopped fine and well seasoned.

=Sirloin steak.= Salt and pepper the steak, dip in olive oil and broil. Serve with maitre d'hotel sauce and chopped parsley.

=Sauce Madere.= Put in sauce pan one glass of sherry wine and reduce over fire one-half. Add one and one-half cups of brown gravy, boil for a few minutes, and add a little good Madeira before serving.

=Broiled fresh mushrooms.= Cut the stems from the mushrooms and wash the heads in three waters, to free them from sand, dry on napkin. Season with salt, pepper and a little olive oil, and broil over a slow fire for about ten minutes, according to their size. Serve on dry toast with maitre d'hotel sauce on top.

=Celery Victor. (Salad).= Wash six stalks of large celery. Make a stock with one soup hen or chicken bones, and five pounds of veal bones, in the usual manner, with carrots, onions, bay leaves, parsley, salt and whole pepper. Place celery in vessel and strain broth over same, and boil until soft. Allow to cool in the broth. When cold press the broth out of the celery gently with the hands, and place on plate. Season with salt, fresh-ground black pepper, chervil, and one-quarter white wine tarragon vinegar to three-quarters of olive oil.

=Delmonico potatoes.= Put hashed in cream potatoes in a buttered shirred egg dish, sprinkle with grated Parmesan cheese, and bake in oven until brown.

NOVEMBER 5

BREAKFAST
Wine grapes
Bacon and eggs
Rolls
Coffee

LUNCHEON
Buttermilk
Waffles and honey
Coffee

DINNER
Little neck clams on shell
Potage Lamballe
Ripe California olives
Boiled river salmon, sauce mousseline
Potatoes nature
Roast sirloin of beef, sauce Madere
Cauliflower au gratin
Potatoes Laurette
Cole slaw
Chocolate ice cream
Assorted cakes
Coffee

=Bacon and eggs.= See ham and eggs.

=Fried bacon.= Thin slices of bacon fried slowly in pan in own fat. Should be crisp.

=Waffles.= One-half pound of flour, one-half teaspoonful of baking powder, two eggs, two ounces of sugar, two ounces of butter, a little mace and a little milk. Make a batter a little stiffer than for wheatcakes. Bake in waffle iron, but do not have the iron too hot.

=Potage Lamballe.= One-half puree of peas and one-half consomme with tapioca, mixed.

=Boiled salmon, mousseline.= Boil salmon in the same manner as trout.

=Sauce mousseline.= To one pint of Hollandaise add one cup of whipped cream and stir in gently.

=Little neck clams.= Same as oysters on shell.

=Potatoes nature.= Plain boiled potatoes cut in the shape of a small egg.

=Roast sirloin of beef.= See tenderloin of beef.

=Cauliflower au gratin.= Put some dry, boiled cauliflower on a buttered dish, cover with well-seasoned cream sauce, sprinkle with grated Parmesan cheese, put a little butter on top and bake in oven until brown.

=Potatoes Laurette.= To a cup of boiling water add one ounce of butter and stir in one-half cup of sifted flour, mixing it well. Allow to cool slightly and add the yolks of two eggs. Mix this dough with equal parts of fresh-boiled potato that has been passed through a sieve. Roll in flour in the form of a pencil and about two inches long, dip in egg and bread crumbs, and fry in swimming fat or lard. Serve on a napkin.

=Cole slaw.= Slice the leaves of a white cabbage very fine. Put in salad bowl and use dressing as desired. See salad dressings.

=Chocolate ice cream.= Prepare the same as vanilla ice cream, but in place of the vanilla bean use two ounces of cocoa, or two ounces of melted chocolate.

NOVEMBER 6

BREAKFAST
Scrambled eggs with ham
Stewed fruits
Coffee

LUNCHEON
Canape of sardines
Fried smelts, Tartar sauce
Broiled lamb chops
Stewed celery in cream
French fried potatoes
Vanilla custard pie

DINNER
Tuna fish salad
Chicken broth in cups
Queen olives
Roast capon, au cresson
French peas
Parisian potatoes
Lettuce salad, egg dressing
Fancy ice cream
Lady fingers
Coffee

=Scrambled eggs with ham.= Boiled ham cut in small dices and one small piece of butter. Put in vessel and add scrambled eggs. See plain scrambled eggs.

=Canape of sardines.= Skin and split the sardines. Place on buttered toast, garnished with chopped eggs around the edges, and serve on napkin with quartered lemon and parsley in branches.

=Fried smelts.= Season the smelts, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming fat and serve on napkin with fried parsley and lemons quartered. Sauce separate.

=Fried parsley.= Parsley in branches, well-washed and dried in towel. Fry in very hot swimming fat or lard for a second, as it fries very quickly. Salt and pepper. Can be used for garnishing fried fish and other dishes.

=Tartar sauce.= One chopped gherkin in vinegar, one tablespoonful of capers, a little chervil, parsley, chives and a tablespoonful of French mustard. Stir well into a cup of mayonnaise sauce.

=Stewed celery in cream.= Cut stalks or outside leaves of celery into one inch lengths. Wash well, parboil in salt water and allow to cool. Put back in salt water and boil until soft. Add one-half cup of cream sauce, a small piece of butter, one-half cup of cream, and season with salt and Cayenne pepper. Simmer for five minutes.

=French fried potatoes.= Cut raw potatoes in strips one-third inch thick and two inches long. Fry in swimming lard, but do not have it too hot. When potatoes are done remove from pan and let the fat become as hot as possible. Fry the potatoes again until they are a golden yellow. Remove, salt, and serve on a napkin. Do not cover, as this will cause them to become soft and spongy.

=Tuna fish salad. (Thon marine).= This fish can be obtained in cans. Put in salad bowl some sliced lettuce with the tuna on top. Garnish with lettuce leaves and serve with French dressing. Do not mix until ready to serve.

=Fancy ice cream.= Fill fancy lead moulds with any kind of ice cream, using different colors in the same mould if desired. Cover with cracked ice and rock salt for thirty minutes. Remove and serve on doilies.

NOVEMBER 7

BREAKFAST
Strawberries in cream
Oatmeal
Shirred eggs
Rolls Coffee

LUNCHEON
Potato and leek soup
Broiled halibut steak, maitre d'hotel
Homemade beef stew
Lemon water ice
Fruit cake
Demi tasse

DINNER
California oysters on shell
Consomme with sago
Ecrevisses en buisson
Leg of veal, au jus
Browned mashed potatoes
Peas and carrots in cream
Hearts of lettuce, French dressing
Omelet with jelly
Coffee

SUPPER
Welsh rabbit

=Shirred eggs, plain.= Put eggs on buttered shirred egg dish and cook slowly. Salt and pepper.

=Potato and leek soup.= Simmer in butter one chopped onion and four stalks of leeks cut in small dices. When golden yellow add one tablespoonful of flour, mix, add one pound of potatoes cut in dices one-quarter inch square, one quart of stock or bouillon, and a bouquet garni. Boil until potatoes are done. Season with salt, pepper, a little grated nutmeg and chopped parsley.

=Bouquet garni.= Tie in a bundle a small piece of celery, of leek, and of parsley in branches, with a bay leaf, two cloves, a sprig of thyme, and, if desired, a clove of garlic, in the center. This is used for flavoring stews, soups, fish, etc.

=Broiled halibut, maitre d'hotel.= Cut halibut in slices one inch thick. Salt and pepper, dip in olive oil and broil. Serve with maitre d'hotel sauce, quartered lemon and parsley.

=Homemade beef stew.= Three pounds of rump, hip, or flank beef, cut into squares two inches thick. Season the meat and simmer in sauce pot with two chopped onions and three ounces of butter. When brown add two tablespoonsful of flour and simmer again. Then add hot water enough to cover the meat, and a bouquet garni. Cook for one hour and then add one pound of potatoes cut in squares one inch thick, and leave on fire until potatoes are soft. Take out the bouquet, add one cup of puree of tomatoes and boil for five minutes. Serve with a sprinkle of chopped parsley.

=Consomme with sago.= Bring one quart of consomme to a boil and then let one-third of a pound of sago run slowly into it. Cook for ten minutes.

=Ecrevisses en buisson.= To three quarts of boiling water add one sliced onion, one carrot, a bouquet garni, one glassful of vinegar, and salt. Boil for five minutes. Then put in three dozen ecrevisses, or crayfish, and boil for ten minutes. Serve on napkin with parsley and lemon, or serve in its broth if desired. For most ecrevisses dishes the sauce is made "en buisson" first and then prepared in fancy fashion following.

=Leg of veal, au jus.= Put leg of veal in pan and treat same as roast veal. Baste often.

=Browned mashed potatoes.= Put in buttered egg dish some mashed potatoes. Sprinkle with grated Parmesan cheese, place a little butter on top, and bake in oven.

=Peas and carrots in cream.= Put in pot one pint of boiled peas, one pint of boiled French carrots, one cup of thick cream, salt and a pinch of sugar. Boil for a few minutes and thicken with a half cup of cream sauce.

=Omelet with jelly.= See omelet with strawberries. Roll the omelet in pan, put any kind of jelly in center, turn over on platter, and burn with hot iron.

NOVEMBER 8

BREAKFAST
Bananas and cream
Force and cream
Crescent rolls Cocoa

LUNCHEON
Cream of potato soup
Radishes
Broiled tenderloin steak, Bordelaise sauce
Gendarme potatoes
Asparagus tip salad
Vanilla eclairs Demi tasse

AFTERNOON TEA
Preserved strawberries Dry toast
Chicken sandwiches
Assorted cakes Oolong tea

DINNER
Puree of tomatoes, with rice
Lobster Newburg
Roast chicken
Artichokes, Hollandaise
Waffle potatoes
Pistache ice cream
Alsatian wafers Coffee

=Force and cream.= Serve raw force on a compote dish, with cream and powdered sugar separate.

=Cream of potato soup.= Simmer a little sliced onion, leeks, celery, one bay leaf, a clove and a piece of pig skin, or a raw ham bone, in butter. Then add one cup of flour and simmer again. Pour in two quarts of boiling milk and two pounds of sliced raw potatoes and boil until the potatoes are soft. Season with salt and a little Cayenne pepper, and strain through a fine sieve. Before serving add the yolk of one egg mixed with a cup of thick cream, and stir in gradually three ounces of sweet butter.

=Radishes.= Wash well. The red skin of the turnip-shaped species may be cut back, beginning at the bottom point and extending toward the top, in the form of open leaves, to make them look like open roses, if desired. Serve on cracked ice.

=Broiled tenderloin steak.= Salt and pepper the steak and dip in olive oil before broiling. Garnish with watercress and serve with maitre d'hotel sauce.

=Bordelaise sauce.= Simmer four shallots, chopped very fine, in two ounces of butter. When thoroughly warmed through add one-half glass of Bordeaux claret and reduce until nearly dry. Then add one pint of brown gravy and boil for five minutes. Then add one-quarter of a pound of sliced parboiled beef marrow, and a little chopped garlic, if that flavor is desired. Sprinkle with chopped parsley, and before serving stir in slowly two ounces of fresh butter. Serve poured over meats, or separate.

=Gendarme potatoes.= Peel some small potatoes and cut lengthwise in eight or more pieces. Put in roasting pan with salt, pepper and a piece of butter, and roast in oven for seven minutes. Add a sliced onion, mix well, and again roast, turning often.

=Chicken sandwich.= Slice boiled or left over roast chicken, very thin. Cut the bread thin and spread with sweet butter. Place the chicken between slices of the bread with a sprinkle of salt and pepper. Trim, and cut in shape desired.

=Puree of tomato soup, with rice.= Add one-half cup of boiled rice to each portion of puree of tomato soup.

=Artichoke, Hollandaise.= See boiled artichokes. Sauce Hollandaise served separate.

=Lobster, Newburg.= Cut the meat from the tails of California lobsters, in slices one-quarter inch thick. Put in saute pan with butter, salt and pepper, and simmer for five minutes, or until the meat has a little color, over a quick fire. Then add for each lobster tail one cup of thick cream and one pony of brandy, and cook for two minutes. Thicken with yolks of two eggs mixed with a little cream, some very dry sherry wine, and a pinch of Cayenne pepper. Serve in chafing dish. Serve Madeira or sherry wine separate.

NOVEMBER 9

BREAKFAST
Orange juice
Cream toast
Coffee

LUNCHEON
Eggs au beurre noir
Hamburg steak
Lorraine potatoes
Cole slaw, Thousand Island dressing
Limburger cheese
Rye bread and pumpernickle
Coffee

DINNER
Cream of chicken
Salted English walnuts
Fillet of sole, Joinville
Roast tame duckling, apple sauce
Sweet potatoes, Southern style
Cold asparagus, mustard sauce
Strawberry ice cream
Cakes
Coffee

SUPPER
Chicken salad

=Orange juice.= Strain the juice of peeled oranges through a napkin, and serve in glass surrounded with fine ice.

=Eggs au beurre noir.= Use soft-fried or shirred eggs. Put a piece of butter in hot frying pan and when nearly black and smoking add a dash of vinegar, and pour over the eggs. Drop a few capers and chopped parsley on top, and salt and pepper.

=Hamburg steak.= To one and one-half pounds of trimmed beef, add four ounces of beef marrow, and pass through meat chopper, medium fine. Simmer some chopped onions in butter until nice and brown. Mix the meat and onions with salt, pepper, one raw egg, some chopped parsley, and a dinner roll soaked in water and chopped fine. Form the meat in round steaks one-half inch thick, roll in bread crumbs, and fry in pan in butter for about ten minutes. Remove the steaks carefully. Add a spoonful of flour to gravy in pan, simmer a little, and then add one-half cup of stock or water, pepper and salt, and strain before serving.

=Lorraine potatoes.= Simmer one chopped onion and one-quarter pound of salt pork cut in small dices, in one ounce of butter, for five minutes. Then add three pounds of potatoes cut in pieces one inch square, one pint of stock or bouillon, salt and pepper, and a bouquet garni. Cook until soft and sprinkle with chopped parsley before serving.

=Thousand Island dressing, for salads.= Two soupspoonfuls of mayonnaise, one soupspoonful of Chili sauce, one soupspoonful of French dressing, one teaspoonful of chopped pimentos, one-half teaspoonful of chopped olives, salt and pepper, all well mixed. Use a very cold salad bowl.

=Cream of chicken.= Place a soup hen in a soup kettle with three quarts of water, a leek, carrot, a little parsley and celery, six pepper berries, and two cups of rice. Boil until fowl is soft. Remove and cut away the white meat from the breast and set aside. Chop the remainder of the meat very fine, return to the kettle, and then strain the entire contents through a sieve. To the strained broth add one quart of milk, and strain again. Then add one-half pint of cream and the yolk of one egg, mixed; also a piece of sweet butter the size of an egg. Then add the breast of the fowl cut in small squares.

=Roast tame duckling.= See roast chicken. Also see stuffings.

NOVEMBER 10

BREAKFAST
Shredded wheat biscuit
Boiled eggs
Rolls
Coffee

LUNCHEON
Holland herring
Boiled potatoes
Waffles and honey
Coffee

DINNER
Lynn Haven oysters on half shell
Philadelphia pepper pot
Roast canvas-back duck
Hulled corn
Currant jelly
Cauliflower au gratin
Celery mayonnaise
Neapolitan ice cream
Assorted cakes
Demi tasse

=Shredded wheat biscuits.= Put the biscuit in a deep dish. A little boiling water poured over it will enable you to economize on cream.

=Philadelphia pepper pot.= Simmer in kettle four large onions chopped fine, one piece of celery, two leeks, one green pepper cut in very small squares, and one-quarter pound of butter. When done add two soupspoonsful of flour, and simmer again; add two quarts of stock, two pounds of tripe and one pound of potatoes cut in small squares, a bouquet garni and salt. Cook for two hours. Before serving remove the bouquet garni, add a tablespoonful of fresh-ground pepper, a little chopped parsley and some flour dumplings. Let the flour dumpling dough run through an ordinary sieve into boiling water and boil for just a minute.

=Flour dumplings.= One cup of flour, two eggs, three-fourths of a cup of milk, salt, and a little nutmeg. Mix well. Pass through colander with holes of about one-third inch in diameter, into boiling salt water. Boil for about three minutes, drain off water, put on platter and pour some brown butter over them.

=Brown butter sauce.= Put good-sized piece of sweet butter into frying pan and allow to brown. May be served poured over the dish, or in separate sauce bowl.

=Hulled corn.= May be obtained in cans. Follow directions on same. To hull corn is quite a complicated process, requiring the use of lye, etc.

=Canvas-back duck.= Same directions as for teal duck. Roast for about eighteen minutes.

=Celery mayonnaise.= Cut raw celery in strips like matches and wash well, then put in napkin on cracked ice, so it will become crisp. Serve with well-seasoned mayonnaise sauce, either on top or separate, as desired.

=Pound cake.= One-half pound of butter, one-half pound of sugar, one-half pound of flour, five eggs, a little rum and a teaspoonful of baking powder. Beat the butter with sugar until white, add the eggs one by one, while beating briskly. Mix the flour and the baking powder in together, and last of all add the rum. Put in mould and bake in oven for one hour.

=Fruit cake.= To the pound cake batter add one-half pound of chopped mixed glace fruits, and one-half pound of raisins.

NOVEMBER 11

BREAKFAST
Pearl grits and cream
Fried eggs
Rolls
Chocolate

LUNCHEON
Cold assorted meats
Potato salad
Iced tea

AFTERNOON TEA
Chicken a la King
Bread and butter sandwiches
Raspberry water ice
Champagne wafers
Almond cake
Tea
Chocolate
Whipped cream

DINNER
Consomme with tapioca
Boiled salmon, mousseline sauce
Potatoes Hollandaise
Roast goose, apple sauce
St. Francis potatoes
Celery Victor
Baked Alaska
Coffee

=Pearl grits with cream.= See hominy in cream.

=Potato salad.= Slice three boiled potatoes while hot. Add one small onion chopped fine, some chopped parsley, salt and pepper, two spoonsful of olive oil, and one each of boiling bouillon, or boiling water, and vinegar. Mix carefully so as not to break the potatoes, and serve in salad bowl with lettuce garnishing.

=Chicken a la King.= Take the breast of a boiled chicken or hen (fowl), and cut in very thin, diamond-shape pieces. Put in pan and add three-quarters of a pint of cream, salt and Cayenne pepper. Boil from three to five minutes. Add a glass of best sherry or Madeira wine. Boil for a minute and thicken with the yolks of two eggs, mixed with one-quarter pint of cream. Put some sliced truffles on top.

=Raspberry water ice.= One-half pound of sugar, one pint of water, and one pint of fresh raspberry pulp strained through a fine sieve. Squeeze in the juice of one lemon, add a little coloring if desired, strain and freeze.

=Consomme with tapioca.= To one quart of boiling consomme add slowly one cup of tapioca, and boil for eight minutes.

=Bread and butter sandwiches.= Spread sweet butter on thin slices of bread, and place face to face in pairs. Cut in any fancy shape, or roll and tie with soft baby ribbon.

NOVEMBER 12

BREAKFAST
Honey in comb
Boiled eggs
Postum cereal
Dry toast

LUNCHEON
Cold goose and Virginia ham
Port de Salut cheese
Crackers
Coffee

DINNER
Oyster soup, family style
Salted English walnuts
Fried chicken, country style
Au gratin potatoes
Cauliflower, Polonaise
Escarole and chicory salad
Chocolate profiterole
Coffee

SUPPER
Canape regalia

=Postum cereal.= A prepared breakfast food obtainable from all grocers. Follow directions on package.

=Oyster soup, family style.= Boil two dozen oysters with their juice. In a separate vessel boil one quart of milk and one pint of cream. Put both together and add two ounces of sweet butter, and salt and pepper. Before serving stir in some fine cut chives and one-half cup of broken crackers.

=Au gratin potatoes.= Fill a shallow buttered dish with hashed in cream potatoes. Sprinkle with grated Parmesan cheese, put a little butter on top, and bake in oven until brown.

=Cauliflower, Polonaise.= Put on a platter some fresh-boiled cauliflower and sprinkle with two finely chopped boiled eggs, salt and pepper and some chopped parsley. In a pan on range put three ounces of sweet butter. When warm add two tablespoonsful of fresh bread crumbs and allow to become well browned. Pour over cauliflower when very hot.

=Fried chicken, country style.= Put the dressed chicken in salt water and leave for about one hour. Then wash and dry between towels, season with pepper and a small amount of salt, and dredge well with flour. Place in frying pan about three tablespoonsful of lard and two or three slices of fat breakfast bacon. When bacon is brown remove, and strain the lard, being careful that it is not burned. Have the lard very hot and fry the chicken. When brown, and well done, remove the chicken and strain the lard again through a hair sieve, then return lard to range, and stir in thoroughly one tablespoonful of flour, being careful to have no lumps. Immediately before serving stir into the sauce one pint of cream, and let boil for one minute. Dress with the bacon and parsley in branches.

=Canape Regalia.= Regalia is a special fish paste obtainable in cans. To one small can add two ounces of butter, mix well, and spread on fresh toast. Garnish with chopped eggs, serve on napkin with lemon in quarters and parsley in branches.

NOVEMBER 13

BREAKFAST
Bananas and cream
Scrambled eggs with chives
Dry toast
Coffee

LUNCHEON
Pickled oysters
Consomme in cups
Broiled bluefish, maitre d'hotel
Tripe, Lyonnaise
Mashed potatoes
Hearts of lettuce, egg dressing
Chocolate eclairs
Demi tasse

DINNER
Potage Cambridge
Boiled sheepshead, Hollandaise sauce
Potatoes nature
Chicken, Diva
French peas
Endive salad
Strawberries with cream
Assorted cakes
Corn bread, Maryland
Coffee

=Pickled oysters.= Parboil one carrot and one celery root cut in strips, and one onion sliced fine. Pour off water and finish cooking in one glassful each of white wine, and white wine vinegar, with a spoonful of pepper berries tied in cheese cloth. When done remove the peppers, add three dozen oysters and bring to a boil. Serve cold with parsley.

=Broiled bluefish.= Split the bluefish, remove the bones, season with salt and pepper, dip in oil and broil. Serve maitre d'hotel sauce on top, and quartered lemons and parsley.

=Boiled sheepshead, Hollandaise sauce.= Same as boiled salmon, Hollandaise.

=Maryland corn bread.= Beat two eggs until very light, and stir in one pint of sweet milk. Then sift one-half pint of coarse corn meal, add a teaspoonful of yeast powder, half a teaspoonful of salt, and a tablespoonful of melted lard or butter. Stir this into the milk and eggs. Mixture must be a thin batter. Bake in small bread pan or muffin rings.

=Chicken, Diva.= Prepare the chicken as for roast and stuff with rice stuffing. Put chicken in kettle and cover with stock or water. When done prepare a supreme sauce with the stock, pour over the chicken, and sprinkle with chopped Virginia ham. Carve at table.

=Rice stuffing.= Simmer a small chopped onion in butter, add one cup of washed rice, three cups of stock or bouillon, season, and cook in oven for twenty minutes. Then add two truffles cut in small squares. This stuffing is used for poultry, game, peppers, tomatoes, etc.

=Supreme sauce.= Melt three ounces of butter, add two ounces of flour, and simmer, but do not allow to brown. Add one and one-half pint of chicken stock, reduce for ten minutes, thicken with the yolk of one egg, a cup of cream and a small piece of sweet butter. Season with salt and a little Cayenne pepper. This sauce may be used with many entree dishes.

=Potage Cambridge (soup).= Melt three ounces of butter in vessel, add two ounces of flour, and simmer for five minutes, or until golden yellow. Add one pint of veal broth or stock, one-half pint of puree of tomatoes and the trimmings of a few fresh mushrooms. Cook for twenty minutes, strain through sieve and add fine-cut strips of fresh mushrooms saute in butter. A pony of dry sherry wine may be added if desired.

=Strawberry ice cream.= One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of strawberry pulp or strained strawberries, the juice of one lemon and a little coloring. Put the milk with half the sugar on the fire to boil. Mix the remainder of the sugar with the eggs, stir the boiling milk into it, and cook until it becomes creamy, but do not allow it to boil. Remove from the fire, add the cream, strawberry pulp and lemon juice, cool and freeze.

NOVEMBER 14

BREAKFAST
Grapefruit with vanilla sugar
Finnan haddie in cream
Puff paste crescents
Oolong tea

LUNCHEON
Green onions
Radishes
Eggs ministerielle
Vermicelli aux croutons
Cold asparagus, mustard sauce
Cup custard
Coffee

DINNER
Clam chowder, Manhattan style
Queen olives
Fillet of sole, Marguery
Omelet with spinach
Broiled fresh mushrooms
Coffee ice cream
Assorted cakes
Demi tasse

=Puff paste crescents.= Two pounds of flour, one pound of butter, one pint of milk, one ounce of salt, one and one-half ounces of sugar and two ounces of yeast dissolved in warm water. Mix one-half pound of the flour with one-half pint of water and the dissolved yeast. Stand in warm place for about twenty minutes. Put the remainder of flour on board and mix in the yeast paste; when sufficiently risen, add salt, sugar and milk, make a stiff dough and allow to stand for a few minutes. Roll out, put the butter into the dough as for ordinary puff paste, and roll in the same way, but giving it only half the number of turns.

=Stock for soup.= Two pounds of beef bones and a marrow bone, if you can obtain one, two gallons of water, a carrot, onion, leek, piece of parsley, a bouquet garni, salt and pepper. Boil for three hours. Strain.

=Puff paste (feuilletage).= Take one pound of flour and one cup of water and make a smooth paste, but not too soft. Form into a square loaf and let it set for about fifteen minutes. Roll out on floured board about one-half inch thick, and place in the center one pound of butter, well-worked and flexible. Fold the edges of the paste over the butter and roll out about one-quarter inch thick, taking care that the butter does not run out of the dough. Brush off the flour and fold in three. Roll out again to the same thickness as before and repeat the folding. Put in cool place or ice box for about one-half hour, then roll and fold as before. Again rest for one-half hour, and then roll and fold again. The paste will then have six turns in all, and after a little rest it can be used.

=Brown gravy.= One pound of veal bones, cut in pieces and browned in oven, with one carrot, one onion, a little thyme, one bay leaf, two cloves and three ounces of butter. Baste well, then add three ounces of flour, allow to brown a little, and then add two quarts of water and boil for two full hours. Season with salt, and strain. This gravy is used as a foundation for many fancy sauces, such as sauce Madere, etc.

NOVEMBER 15

BREAKFAST
Stewed rhubarb
Grape-nuts with cream
Yarmouth bloaters
Rolls
Coffee

LUNCHEON
Shrimp salad
Lamb chops
Julienne potatoes
French string beans
Chocolate macaroons
Coffee

DINNER
Seapuit oysters on half shell
Onion soup au gratin
Salted pistachio nuts
Whitefish, maitre d'hotel
Sweetbreads braise, au jus
Puree St. Germain
Olivette potatoes
Roast leg of lamb, mint sauce
Romaine salad
Pineapple punch
Lady fingers
Coffee

=Stewed rhubarb.= Peel one pound of rhubarb, cut in two inch pieces, and place in shallow pan. Put on top one-quarter pound of sugar, a small piece of cinnamon, and one-half pint of water. Cover and put in oven for about twenty minutes. Remove, take out the cinnamon, and serve cold in its own juice. Cream and powdered sugar separate.

=Grape-nuts with cream.= Serve as prepared in package. Cream and powdered sugar separate.

=Yarmouth bloater.= Imported in cans. Put on broiler and heat through. Serve with maitre d'hotel sauce, quartered lemons and parsley.

=Shrimp salad.= Season fresh-boiled shrimps with salt, pepper and a little vinegar. Put some sliced lettuce in the bottom of a salad bowl, lay the shrimps on top, and cover with mayonnaise sauce. Garnish with quartered hard boiled eggs, fancy-cut beets, capers and queen olives. Serve very cold.

=Julienne potatoes.= Cut raw potatoes in thin strips like matches, and full length of potatoes. Fry in swimming fat, lard preferred, until crisp. Remove from fat, salt, and serve on napkin. Do not cover.

=Onion soup, au gratin.= Simmer three very finely sliced onions in butter until brown. Add one cup of bouillon or consomme, and boil for a few minutes. Put in earthern pot, or petite marmite, and place some slices of toasted French bread, previously prepared, on top. Put one-half cup of grated Parmesan cheese on the bread, set in very hot oven, and bake until the cheese is browned. Season to taste.

=Whitefish, maitre d'hotel.= Split the fish and remove the bones. Salt, pepper, dip in oil and broil. Serve with maitre d'hotel sauce, quartered lemons and parsley.

=Puree St. Germain (vegetable).= Strain cooked peas through a fine sieve. Put in pan with a piece of butter, salt and a pinch of sugar. Stir well, and when hot, add a very little thick cream. The puree should be firm, like mashed potatoes.

NOVEMBER 16

BREAKFAST
Stewed prunes
Malta Vita with cream
Poached eggs on toast
Rolls
Coffee

LUNCHEON
Hors d'oeuvres varies
Fried fillet of sole, remoulade sauce
Broiled quail on toast
Chiffonnade salad
Soufflee potatoes
Savarin au fine champagne
Demi tasse

DINNER
Cotuit oysters on half shell
Petite marmite Salted almonds
Terrapin, Maryland style
Roast ribs of beef
Stewed tomatoes Mashed potatoes
Cold artichokes, mustard sauce
English breakfast tea ice cream
Assorted cakes Coffee

=Stewed prunes.= Wash well one pound of prunes, and soak in cold water for two hours. Put on fire in same water, add a small piece of cinnamon stick, the peel of a quarter of a lemon, and two ounces of sugar, and cook on slow fire until soft. It will require about one hour. If an earthern pot with cover is used, put in bake oven for about two hours. The flavor will be better.

=Malta Vita.= Serve with powdered sugar, and cream, separate.

=Hors d'oeuvres varies.= (Appetisers assorted). Hors d'oeuvres are different delicacies, and, except in rare instances, are served cold. They consist of caviar, pickled oysters, Lyon sausages, any kind of fish salad, pate de foie gras, smoked salmon, smoked goose breast, and many others. From one dish to two dozen kinds may be served, allowing the guests to make a selection. Each kind should be served on a separate platter, or silver bowl.

=Caviar.= Leave the caviar three hours on ice. Serve in a glass dish. For each person have a round platter with napkin, a lettuce leaf filled with fine chopped onion and a quarter of a lemon. Thin dry toast and sweet butter separate.

=Pate de foie gras.= (Goose liver patty.) Obtainable in cans or terrines, of different sizes. Remove the fat, which is put on top as a preservative, and with a soup spoon, which has been dipped in hot water, cut the paste in thin slices, and serve on lettuce leaves on a napkin. Garnish with meat jelly and parsley in branches. Let the pate de foie gras stand in ice box a few hours before opening and serving.

=Lyon sausage.= A kind of imported beef sausage. Slice thin.

=Stuffed eggs.= Cut hard boiled eggs in two, either way. Mix the yolks with equal parts of sweet butter and pass through a sieve. Add salt, paprika, a little anchovy paste, and some chives. Mix well, and fill the halved eggs. Or the yolks may be mixed with butter, and some poppy or celery seeds, etc. Also with any kind of puree, such as puree of tomatoes, regalia, chicken, etc. If the filling is put in a pastry bag with a star mould in the bottom, to squeeze it through, the eggs can be filled in an attractive and novel manner. Serve very cold.

=Sardines.= Serve cold with quartered lemons, on lettuce leaves.

=Sliced tomatoes.= Have the tomatoes very cold. Peel and slice, and serve on lettuce leaves, with French dressing. To peel, put tomatoes in hot water for ten seconds, and peel immediately.

NOVEMBER 17

BREAKFAST
Baked apples
Boiled eggs
Toast
Coffee

LUNCHEON
Grapefruit with cherries
Steak and kidney pie
Cream cheese
Maryland beaten biscuits

DINNER
Consomme Madrilene
Ripe California olives
Sand dabs, meuniere
Butterball duck with currant jelly
Fried hominy
French endive salad
Asparagus, Hollandaise
Fancy ice cream
Assorted cakes
Coffee

=Grapefruit with cherries.= Cut the grapefruit in two pieces. Split some maraschino cherries and decorate. Pour a little maraschino on top.

=Steak and kidney pie.= Use individual pie dishes. A slice of raw sirloin steak one-half inch thick, cut in two. Two lamb kidneys cut in two. Salt, pepper, and roll in flour, put in pie dish and cover with a little cold water. Cover with piecrust dough and bake in oven for about eighteen minutes. Serve in the dishes in which they were baked, on napkins.

=Butterball duck.= Roast in hot oven for about twelve minutes.

=Assorted cakes.= Any kind of small cakes. Serve on a compotier, on doily. The more varied the assortment the better.

=Maryland beaten biscuits.= To one pint of sifted flour add one heaping teaspoonful of lard, or butter, and a little salt. Mix with one pint of sweet milk to stiff dough. Beat with a mallet for one hour. The success of same depends upon the beating. Shape as for tea biscuits and bake.

=Macaroons.= Mix one pound of almond paste with one pound of powdered sugar. Add the whites of six eggs and a spoonful of flour and mix well. Squeeze through a pastry bag onto paper, moisten the tops with water, using a brush, and bake in a very slow oven for about twenty minutes.

=Lady fingers.= Eight eggs, with the yolks and whites separate, one-half pound of sugar, one-half pound of flour, and some vanilla flavoring extract. Beat the sugar with the yolks until light; then beat the whites very stiff. Mix the flour with the yolks and sugar, then add the beaten whites and mix lightly. Dress on paper with a plain pastry bag, in the shape wanted. Dust powdered sugar on top and bake in a moderate oven.

NOVEMBER 18

BREAKFAST
Guava jelly
Oatmeal with cream
Rolls
Coffee

LUNCHEON
Mariniert herring
Plain boiled potatoes
Calf's liver, sauce piquante
Fried egg plant
Oregon cream cheese and crackers
Coffee

DINNER
Puree of game, hunter style
Salted English walnuts
Roast capon
Compote of pears
Stewed celery, au Madere
Paille potatoes
Bavarois a la vanille
Fancy macaroons
Coffee

=Mariniert herring.= Soak six salt herrings in water for twelve hours. Then put in pot with one sliced onion, some whole parsley, a spoonful of whole black pepper berries, three bay leaves and six cloves. Mix one teaspoonful of English mustard with a cup of vinegar and pour over herring. Cover all with thick cream, shake well to thoroughly mix, and let stand for two days before serving. Serve with thin slices of one lemon on top, or, if desired, the lemon may be put with the herring for a day.

=Calf's liver, saute.= Slice the liver one-quarter inch thick, salt, pepper, roll in flour and fry in butter. Do not fry too long as it will make the liver tough. Serve on a platter with its own gravy, chopped parsley, and quartered lemons.

=Sauce piquante.= Simmer one chopped onion with a piece of butter. Add two spoonsful of crushed pepper berries and half a glass of vinegar. Reduce almost dry. Then add one pint of brown gravy, boil for fifteen minutes, and strain. Chop fine one-half cup of gherkins, put into the sauce and boil for a few minutes. Add a sprinkle of chopped parsley.

=Fried egg plant.= Peel and cut the egg plant into slices one-quarter of an inch thick. Salt, pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard, fat, or butter. Place on napkin, sprinkle with a little more salt, and garnish with parsley.

=Puree of game soup.= Simmer the carcasses or meat of almost any kind of game, such as duck, rabbits, hares, venison, bear, etc. Cut in pieces and add one carrot, an onion, two bay leaves, two cloves, a piece of celery, a little thyme, some pepper berries and four ounces of butter. Roast all together until nice and brown. Add a cup of flour and simmer again until the flour is of a brownish color. Then add one and one-half quarts of bouillon, or stock, and boil for an hour. Strain, pressing all the soft parts of the game through the sieve, and season with salt and Cayenne pepper. Before serving add one-half glass of dry sherry wine or Madeira.

=Puree of game, St. Hubert.= Add to above soup some square cut pieces of roasted game, before serving.

=Stewed celery, au Madere.= Wash well and cut the celery stalks in pieces one inch long. Parboil in salt water, cool, and put back to boil in enough stock to cover. When nearly done drain off most of the stock, add a cup of brown gravy, and boil until soft. Salt and pepper, and add a little dry sherry or Madeira before serving.

=Paille potatoes (straw).= Cut in thin strips like straws the full length of the potato. Fry in very hot lard, serve in napkin, and salt when first removed from fat.

=Fancy macaroons.= Mix one pound of almond paste, three-quarters of a pound of powdered sugar, the whites of five eggs and one spoonful of flour. Put in pastry bag with a fancy tube and squeeze the paste through, about the size of a half dollar. Put half of a glace cherry on top and let stand over night in a dry place. Bake in oven for ten minutes.

NOVEMBER 19

BREAKFAST
Stewed apples
Pettijohns with cream
Ham and eggs
Dry toast
Oolong tea

LUNCHEON
Canape Riga
Planked smelts, en bordure
Sirloin steak, sauce Colbert
Haricots panaches
Lettuce and tomato salad
Pistache eclairs
Coffee

DINNER
Potage sante
Salted pecans
Crab meat, au beurre noisette
Roast tame duckling, apple sauce
Corn fritters and potato croquettes
Waldorf salad
Fancy ice cream
Assorted cakes
Coffee

=Canape Riga.= One-half tuna fish (thon marine) and one-half caviar mixed. Spread on thin toast, buttered. Decorate around the edges with chopped eggs, quartered lemon and parsley in branches.

=Planked smelts, en bordure.= Split some large smelts down the back and remove the bones. Place on a buttered plank with salt, pepper and a little butter on top. Put some potato, prepared as for potato croquettes, into a pastry bag with a star tube, and press out a border around the fish about an inch high. Put in oven and bake for about fifteen minutes. Serve with a little maitre d'hotel butter on top, and garnish with quartered lemons and parsley.

=Sauce Colbert.= Chop three shallots very fine, and simmer in butter. Add one-half glass of claret, and reduce almost dry. Then add one pint of brown gravy and cook for ten minutes. Before serving add three ounces of sweet butter, the juice of one lemon, and some chopped parsley.

=Potage sante (soup).= Wash a good handful of sorrel and slice very thin. Put in pot with three ounces of butter and simmer slowly for ten minutes. Then add one quart of bouillon, or consomme, and boil for a few minutes. Thicken with the yolks of two eggs mixed with a cup of cream. Before serving put in some French bread, or rolls, that have been dried in the oven, and cut like chip potatoes.

=Boiled crabs.= Put two live crabs in a pot and cover with cold water. Add one glass of white wine vinegar, an onion, carrot, a bouquet garni and salt. Boil for thirty-five minutes and let become cool without removing from the water. Serve cracked, cold, with mayonnaise or any kind of cold sauce; or remove from shell and serve as a salad; or prepare hot in many ways.

=Crab meat, au beurre noisette.= Put some fresh-boiled crab meat on a platter and season with salt and pepper. In a frying pan put a quarter pound of sweet butter. Simmer until of a hazel color, and pour over crab meat. Sprinkle with chopped chervil, or parsley, on top, and garnish with lemon.

=Waldorf salad.= Half white celery and half apple, cut in small squares. Put both in salad bowl, but do not mix. Cover with mayonnaise and season to taste.

NOVEMBER 20

BREAKFAST
Honey in comb
Waffles
Kippered herring
Baked potatoes
Rolls and coffee

LUNCHEON
Eggs Marigny
French pastry
Iced tea

DINNER
Consomme Cialdini
Radishes
Fillet of bass, 1905
Larded sirloin of beef, Richelieu
Salade Doucette
Meringue glacee, Chantilly
Coffee

=Eggs Marigny.= Put in a buttered cocotte dish a very thin, small, slice of ham, with two parboiled oysters on top. Break an egg over all, salt, pepper, cover with cream sauce and a little grated cheese, and bake in oven until done.

=Consomme Cialdini.= Cut some carrots, turnips and potatoes, with a fancy cutting spoon, to the size of a large pea. Cook each separate in salt water. When done put in consomme and add the boiled white meat of chicken cut in small squares, a few boiled or canned peas, and some chervil. Serve separate some very thin slices of French bread or rolls.

=Larded sirloin of beef.= Remove the skin and fat of the sirloin, half way near the thick part. Lard same and roast in the usual manner.

=Richelieu.= A garnish for beef and other meats. Is prepared in various styles. Here are four good ones.

Stuffed tomatoes with rice Creole, stuffed fresh mushrooms a la D'Uxelles, braised lettuce and potatoes chateau.

Tomatoes, whole and baked, string beans, mushrooms and potatoes chateau.

Bouquet of all kinds of vegetables, fillets of anchovies, mushrooms and green olives.

Buttons of artichokes stuffed, stuffed tomato, mushrooms, lettuce braise and potatoes chateau.

=Fillet of bass, 1905.= I originated this style in 1905, hence the name. Cut fillets of any kind of bass in pieces about three inches square, and free from skin and bones. Place on a piece of toast in a buttered shirred egg dish; salt, pepper, and place three nice heads of fresh mushrooms saute in butter, on top of the fish. Put a soupspoonful of maitre d'hotel butter on top of the mushrooms, cover with a glass globe and bake in oven for twenty minutes. Just before serving uncover the fish, pour a little white wine sauce on top, re-cover, and serve.

=Salade Doucette.= Field salad.

=Meringue glacee, Chantilly.= Same as meringue glacee a la vanille. But decorate with whipped cream, passed through a pastry bag with a star tube.

NOVEMBER 21

BREAKFAST
Bar le Duc jelly
Horlick's malted milk
Boiled eggs
Maryland beaten biscuits

LUNCHEON
Stuffed eggs
Broiled salmon steak, anchovy butter
Olivette potatoes
Breaded lamb chops, Milanaise
Pickled beets
German apple cake Coffee

DINNER
Seapuit oysters on shell
Consomme royal
Skatefish au beurre noir Potatoes nature
Roast top sirloin of beef, forestiere Yorkshire pudding
Chiffonnade salad
Fancy ice cream Assorted cakes Coffee

=Stuffed eggs with crab meat.= Cut in two some hard-boiled eggs and remove the yolks. Fill the whites with fine-chopped crab meat mixed with a very thick mayonnaise. Chop the yolks and mix with a little chopped parsley, and sprinkle over the eggs. Serve very cold.

=Broiled salmon steak.= Cut a slice of salmon about one inch thick, salt, pepper, dip in oil and broil. Serve on platter with maitre d'hotel sauce, and garnish with quartered lemons and parsley in branches. Or serve with anchovy butter or other sauce, either on top or separate.

=Anchovy butter.= Fresh butter mixed with anchovy paste and the juice of a lemon.

=Breaded lamb chops.= Salt and pepper the chops, roll in flour, then in beaten eggs, then in bread crumbs, and fry in butter.

=Spaghetti Milanaise.= Boiled spaghetti cut in two inch lengths, a slice of boiled ham, a slice of tongue, six mushrooms and one truffle cut in strips the same size as the spaghetti. Put all in one pot, add a little tomato sauce, salt and pepper, and let simmer for a few minutes. Serve grated Parmesan cheese separate. If served as a garnish with "lamb chops, Milanaise," mix the cheese before serving.

=Consomme Royal.= Beat four eggs and season well. Add one pint of warm (not hot), consomme, put in a buttered mould and set in a pan of hot water. Cook slowly in a moderate oven. When the custard is done allow to cool, and cut in any shape desired. Serve hot consomme, with royal custard as a garnish.

=Skatefish au beurre noir.= Place the skate in boiling water for a few minutes, when the skin may readily be scraped off. Put in cold water, add a little milk to make the fish white, salt, and bring to a boil. Take off the fire, but leave in the water for ten minutes. Then put fish on platter, salt, pepper, sprinkle with a little vinegar, a few capers and some chopped parsley. Put in frying pan a quarter pound of butter, allow to become almost black, and pour over fish.

=Roast top sirloin of beef.= Same as roast sirloin of beef.

=Forestiere, for sauce.= Sliced fresh mushrooms, simmered in butter. Add brown gravy and boil for ten minutes. Before serving stir in a little sherry wine.

=Yorkshire pudding.= One cup of milk, one-half cup of flour, two eggs, and one teaspoonful of baking powder. Mix well, add salt, pepper and one-half cup of chopped beef suet. Bake in roasting pan with beef fat from your roast. When done cut in squares.

NOVEMBER 22

BREAKFAST
Grapefruit
Germea with cream
Crescents
Cocoa

LUNCHEON
Scrambled eggs, Morocquaine
Lamb trotters, poulette
Potatoes St. Francis
Moka eclairs
Tea

DINNER
Bisque of clams
Frogs' legs, saute a sec
Tournedos Massenet
Jets de houblons
Endives au cerfeuil
Mince pie
American cheese
Coffee

=Germea and cream.= Powdered sugar and cream separate.

=Scrambled eggs, Morocquaine.= Cut cepes in small squares, fry in butter and place in middle of scrambled eggs. Tomato sauce around the edge.

=Lamb trotters, poulette.= Cook lambs' feet in stock or water with salt, and one carrot, an onion and a bouquet garni. When done pour poulette sauce over all.

=Sauce poulette.= Simmer three shallots in butter, but do not brown. Add one-half glass of white wine and reduce till almost dry. Then add chives sliced fine, sliced French mushrooms, and one pint of sauce Allemande. Boil for a few minutes, and bind with the yolk of an egg and a piece of fresh butter.

=Bisque of clams.= Simmer one onion, a little celery and leeks, one bay leaf and a few pepper berries in butter. Add the juice of one quart of clams, one pint of fish broth or water, and one cup of rice, and boil for an hour. Strain through a fine sieve, put back on fire and add one pint of cream. When hot add three ounces of butter, salt and a little Cayenne pepper. Parboil the clams, add the juice to the soup, cut the clams in small pieces and serve in the soup terrine. If desired both clams and broth can be used in making the bisque, and all strained before serving.

=Tournedos Massenet.= Small tenderloin steaks saute in butter, and seasoned with salt and pepper. Garnish in bouquets with hearts of artichokes cut in four, sliced cepes, small squares of tomatoes saute in butter, French fried onions, and Olivette potatoes. Serve with sauce Madere.

=Jets de houblons.= (Hop sprouts). Can be obtained in cans. Warm in their own juice, drain, serve in vegetable dish, and cover with Hollandaise sauce.