Chapter XVII: Preface (17)

=Mince meat.= One pound of beef suet chopped fine, one pound of boiled beef cut in very small dices, one pound of seedless raisins, one pound of cleaned currants, one-half pound of seeded Sultana raisins, one-half pound of citron cut in very small dices, one-pound of orange and lemon peel mixed and chopped fine, two pounds of chopped peeled apples, one ounce of ground cinnamon, one ounce of cloves, allspice, ginger and mace mixed, one pint of rum, and one pint of brandy. Mix well, put in jars and keep in cool place. Use as needed.

=Mince pie.= Line pie plate with dough as for apple pie. Put in mince meat, and finish as for apple pie. Serve warm with a piece of American cheese on the side.

NOVEMBER 23

BREAKFAST
Baked apples
Baked beans, Boston style
Boston brown bread
Coffee

LUNCHEON
Ecrevisse salad, gourmet
Eggs, Henri IV
Broiled squab chicken
Souffle potatoes
Apricot compote
French pastry Coffee

DINNER
Lynn Haven oysters on shell
Chicken okra soup
Salted Jordan almonds
Fillet of halibut, Mornay
Roast ribs of beef
Stuffed tomatoes, Noyer
Sweet potatoes, Southern style
Wine jelly
Caroline cakes
Coffee

=Stuffed tomatoes, Noyer.= Cut the tops off two nice tomatoes, scoop them out and season with salt and pepper. Mix fresh bread crumbs and chopped English walnuts in equal parts and fill the tomatoes with same. Put a piece of butter on top and bake in moderate oven for ten minutes.

=Baked apples.= Wash and core the apples. With a sharp knife cut a circle through the skin, around the apple, above the center, to prevent the apples from bursting. Place on a pan and fill the hole in each with sugar mixed with a little ground cinnamon. Put a small piece of butter on top of each, and a little water in the bottom of the pan. Bake in a moderate oven. Serve with their own juice. Cream separate.

=Baked beans, Boston style.= Soak three pounds of white beans over night in cold water. Then put same in a one and one-half gallon earthern pot with one-half cup of molasses, one soupspoonful of English mustard mixed with a cup of water, a little salt, and one whole piece of fat, parboiled salt pork. Pour in just enough water to moisten, cover, and put in bake oven for four hours. Or in a not too hot range oven for two and one-half hours. If range is used, be careful that they do not burn. Serve from pot, or in small individual pots, with Boston brown bread separate.

=Ecrevisse salad, gourmet.= Cover the bottoms of four dinner plates with chicory salad. In the center make a nest of celery cut in thin strips like matches. On top of that one well-washed fresh mushroom head, cut the same way, and to cap all, put the tails of six ecrevisses. Sprinkle with salt and pepper, and a sauce of one-third tarragon vinegar and two-thirds olive oil. Cut two truffles like matches, and with some fine chervil, sprinkle all over the salad.

=Eggs Henri IV.= Breaded poached eggs fried in swimming lard. Place on a piece of toast spread with puree de foie gras, and cover with sauce Perigordine.

=Sauce Perigordine.= To one cup of brown gravy add one spoonful of chopped truffles reduced in sherry wine. Season with salt and Cayenne pepper.

=Broiled squab chicken.= Split a squab from the back, salt, pepper, moisten with a little olive oil and broil. Serve on toast, with maitre d'hotel sauce, quartered lemons and watercress.

NOVEMBER 24

BREAKFAST
Florida grapefruit
Eggs Bercy
Rolls
Coffee

LUNCHEON
Consomme in cups
Fried smelts, Tartar sauce
Broiled pig's feet, special
Fried apples
Romaine salad
French pastry Coffee

DINNER
Seapuit oysters
Potage Lamballe
Boiled beef garnished with vegetables
Horseradish a l'Anglaise Pickles
Asparagus, Hollandaise
Fancy ice cream
Assorted cakes Coffee

=Eggs Bercy.= Fry some small breakfast sausages and cut in pieces one inch long. Make some shirred eggs. When half cooked add the sausages and a very little tomato sauce. Season with salt and pepper and finish cooking.

=Broiled pig's feet, special.= Take some boiled pig's feet, split, and remove the upper bones. Season with salt, pepper and olive oil, roll in fresh bread crumbs, and broil. See sauce below.

=Sauce special.= Two-thirds tomato ketchup, one-third tomato sauce, a little paprika, a little Worcestershire sauce. Bring to a boil and serve.

=Boiled pig's feet.= Roll two pig's feet very tightly together with cheesecloth, so they will lay straight when cooked. Put in vessel, cover with cold water, season with salt, whole black peppers, carrot, onion, and a bouquet garni. Boil until well done. If necessary to keep them after cooking, place in an earthern pot in their own broth.

=Fried apples.= Peel, core, and cut the apples in five or six pieces. Roll in flour and fry in swimming fat or lard. Serve on a napkin.

=Icing or frosting=, for glace cakes, eclairs, etc. One and one-half pounds of icing sugar, a pony of water or fruit juice, and the whites of two eggs. Mix and heat over slow fire, stirring continually with a wooden spoon. Do not let it boil. Flavor according to desire. For chocolate frosting add a little melted cocoa.

=Cream puffs.= One-quarter pound of butter, one cup of water, one cup of milk, four eggs and one-quarter pound of flour. Put the butter, water and milk into a sauce pan and boil. Remove from the fire and add the flour, mixing with a wooden spoon. Then add the eggs one by one, beating well. Dress them on a buttered pan, and about two inches in diameter. Moisten the tops with eggs, and sprinkle with chopped almonds. Bake in a medium oven for about twenty minutes, then slit one edge and fill with sweet whipped cream. Dust some powdered sugar on top and serve.

=Chocolate eclairs.= Same dough as for cream puffs. Dress them on a buttered pan in the shape of lady fingers, and bake in hot oven. Split at one side and fill with sweet whipped cream. Coat with chocolate icing. Pastry cream may be used instead of whipped cream, if desired.

=Pastry cream.= Pint of milk, one-half of a vanilla bean, one-quarter pound of sugar, three eggs and one ounce of corn starch. Mix the eggs, sugar and corn starch. Boil the vanilla bean and add to the eggs. Mix well with a whip, put on fire and keep stirring until thick. When cold use it for filling small cakes, cream puffs, eclairs, etc.

NOVEMBER 25

BREAKFAST
Preserved figs
Wheat cakes
Rolls
Coffee

LUNCHEON
Anchovy salad
Poached eggs, sans gene
Navarin of lamb, printanier
Baba au rhum
Demi tasse

DINNER
California oysters on half shell
Puree of lentils
Stuffed roasted chicken
String beans
Duchesse potatoes
Cold French asparagus, French dressing
Almond cake
Coffee

SUPPER
Salade Olga

=Wheat cakes.= Sift together into a bowl one-half pound of flour and one teaspoonful of baking powder. Add one ounce of sugar, one ounce of melted butter, one egg and a little milk. Mix all into a medium thick batter. Bake on a hot griddle iron. Serve honey or maple syrup, and sweet butter separate.

=Breakfast rolls.= Three pounds of flour, one ounce of salt, one ounce of sugar and two ounces of yeast. Scald the milk and pour it over the sugar, salt and butter. Melt the yeast in luke-warm water, mix with the milk, etc., and add half of the flour. Beat well, cover, and let raise. Then add the remainder of the flour and let it raise again until it is twice its original volume. Put on table, roll in shape desired, place on pan, and let raise again. Brush the top with melted butter, and bake.

=Anchovy salad.= Put sliced lettuce on the bottom of a pickle dish. Place fillets of anchovies crosswise over the lettuce. Garnish all around with chopped eggs, beets and parsley. Season with French dressing.

=Poached eggs, sans gene.= Place a hot poached egg on a heart of artichoke, cover with a slice of parboiled beef marrow. Serve with sauce Bordelaise.

=Navarin of lamb, printanier.= (Lamb stew). Take three pounds of shoulder, or breast of lamb, and cut in pieces two inches square. Salt, pepper, and put in saute pan with a little fat or butter, and allow to roast until nice and brown. Then add a cup of flour and let same become brown. Add a cup of puree of tomatoes and enough hot water to cover the meat, and boil for ten minutes. Parboil three carrots and three turnips and cut in small pieces, and add together with twelve whole small onions fried brown in butter, twelve small round potatoes, and a bouquet garni. Cook until soft, remove the bouquet garni, and serve with chopped parsley and fresh cooked peas on top.

=Duchesse potatoes.= Make dough as for potato croquettes. Roll on table with a little flour, and cut in the shape of a cork. Flatten and cut a cross on the top with a small knife, brush with yolks of eggs, put on buttered pan and bake in oven. By using a pastry bag with a star mould the tops can be decorated with the dough, in the form of a rose, in place of the cross.

=Salade Olga.= Cut into small dices two apples, one stalk of celery, two buttons of cooked artichokes, a few asparagus tips, and one truffle. Season with salt, pepper, and a very little vinegar and oil. Place in salad bowl with leaves of lettuce around the sides, and cover with mayonnaise. Garnish with fancy-cut pickled beets and artichokes. Sprinkle with hard-boiled yolks of eggs chopped fine, and parsley.

NOVEMBER 26

BREAKFAST
Oatmeal with cream
Boiled salt mackerel, melted butter
Baked potatoes
Rolls
Coffee

LUNCHEON
Stuffed eggs, Nantua
Mutton chop, grilled
Saratoga chip potatoes
Chiffonnade salad
Camembert cheese
Coffee

DINNER
Cream of asparagus
Whitebait on Graham bread
Rheinbraten
Romaine salad
Cup custard
Lady fingers
Coffee

=Stuffed eggs, Nantua.= Cut four hard-boiled eggs in two, lengthwise, and remove the yolks. Mix a piece of butter, the size of an egg, with a little anchovy paste, a very little salt, pepper, paprika, chopped parsley, and the yolks strained through a coarse sieve. Dress or fill the eggs through a pastry bag, put a slice of pimento on top of each, and serve very cold.

=Mutton chops, grilled.= Salt and pepper the chops, roll in oil and broil. Garnish with watercress.

=Saratoga chip potatoes.= Round the potatoes off lengthwise to about the size of a silver dollar. Slice very thin, fry in swimming fat until crisp, remove and salt. Serve on napkin. Do not cover or they will become soft.

=Chiffonnade salad.= Equal parts of romaine, lettuce, chicory, escarole, sliced cucumbers and quartered tomatoes. Put in salad bowl, pour French dressing over all, and garnish with chopped beets, eggs and parsley.

=Cream of asparagus.= Prepare same as cream of cauliflower. Use either canned or fresh asparagus.

=Whitebait on Graham bread.= Wash the whitebait and dry, then put in bowl, season with salt and pepper, and cover with milk. Remove and roll in flour, using a colander to allow the flour to sift through. Fry in swimming lard, which is ready in advance, and very hot. Serve on napkin, and garnish with Graham bread and butter sandwiches, fried parsley, quartered lemon, and sauce Tartar separate, or any kind of cold sauce.

=Rheinbraten.= Cut sirloin steaks one-half inch thick. Season with salt and paprika on both sides, and fry in hot butter. Dish up on platter with paprika sauce, and garnish with paprika potatoes.

=Paprika sauce.= Simmer one chopped onion and a chopped slice of raw ham, in a little butter. Add one cup of cream, two cups of cream sauce, a soupspoonful of paprika, and a little salt. Boil for ten minutes and strain.

=Paprika potatoes.= Slice fresh-boiled potatoes and put in sauce pan. Cover with paprika sauce, salt, and boil for a few minutes.

NOVEMBER 27

BREAKFAST
Assorted fruits
Boiled eggs
Rolls
Coffee

LUNCHEON
Cold assorted meats
Potato salad
Coffee

DINNER
Clear green turtle, au Xeres
Toke Point oysters, mignonette
Salted almonds. Celery
Radishes. Ripe olives
Planked striped bass
Sweetbread patties, cream sauce
Roast stuffed turkey, with chestnuts
Cranberry sauce
Sweet potatoes, Southern style
Succotash
Hearts of lettuce, egg dressing
Plum pudding, hard and brandy sauces
Mince pie
Fancy ice cream
Assorted cakes
Roquefort cheese and crackers
Assorted fruits
Coffee

=Mignonnette sauce.= Take one-half cup of whole white peppers and crush with a bottle on a hard table or marble slab, but not too fine. Mix with four finely chopped shallots, a little chives, one spoonful of salt and one-half pint of white wine or tarragon vinegar. Serve in a green pepper, or a small glass, in center of plate surrounded with oysters or clams.

=Planked striped bass.= Split the bass, remove the bones, place on buttered plank, season with salt, pepper and a little melted butter over all. Bake in oven until nearly done. Take out and decorate with a pastry bag and a star mould, with some potato prepared as for potato croquettes, forming a border around the fish. Put back in oven and bake until nice and brown. Pour maitre d'hotel sauce on top, garnish with quartered lemons and parsley in branches.

=Turkey stuffed with chestnuts.= Stuff the turkey with chestnut dressing. Put some thin-sliced pork fat over the breast and tie together. Place in pan with an onion, carrot, a little thyme, bay leaf and fresh piece of butter. Salt, put in oven and baste all the time. When turkey is done remove from pan, and let gravy set for a few minutes. Take off the fat, add a little stock or water, reduce one-half, add a little meat extract and strain.

=Dressing for chicken, turkey, suckling pig, etc.= Bake six onions, with the skins on, in oven for ten minutes. Remove the skins and chop very fine. Add turkey, chicken or suckling pig livers cut in very small squares. Then add fresh bread crumbs, a piece of fresh butter, salt and pepper. Mix well, add a little powdered thyme, chopped parsley, add garlic if desired. If for suckling pig add some sage.

=Chestnut dressing.= Split the shells of two pounds of chestnuts with a sharp pointed knife. Put in oven and when they burst open remove and peel. Put in pot with a small piece of celery, salt, cover with water, boil till done, allow to cool, and mix with dressing described above.

=Apple dressing.= Peel half a dozen apples, remove the cores, cut in six pieces, put in pan with three ounces of butter and simmer slowly for ten minutes. Mix with above dressing, omitting chestnuts.

NOVEMBER 28

BREAKFAST
Hothouse raspberries with cream
Oatmeal and cream
Stewed lamb kidneys
Rolls
Coffee

LUNCHEON
Grapefruit with cherries
Turkey hash on toast
Coffee eclairs
Oolong tea

DINNER
Consomme aux quenelles
Ripe California olives
Cultivated brook trout, Hollandaise
Potatoes nature
Roast ribs of prime beef
Stewed tomatoes
Mashed potatoes
Lettuce salad
English breakfast tea ice cream
Assorted fancy cakes
Coffee

SUPPER
Welsh rabbit

=Stewed lamb kidneys.= Split six kidneys, remove the skin, and cut in thin slices. Have a pan ready with hot butter and fry on a quick fire for a few seconds. Take kidneys from pan, and add one soupspoonful of flour to the sauce and let simmer until brown. Add one cup of stock or hot water, salt and pepper, and reduce one-half. Return the kidneys to the sauce, but do not let them boil or they will become hard. Before serving add a little sherry wine or chopped parsley.

=Turkey hash on toast.= Cut turkey in small dices, put in sauce pan, cover with two-thirds boiling cream and one-third cream sauce, season, boil for a few minutes, and serve on hot dry toast.

=Welsh rabbit.= Cut one pound of American cheese in very small dices. Put in pan with a small pinch of Cayenne pepper, one spoonful of ale or beer, one teaspoonful of Worcestershire sauce, and put on fire to melt. Do not stir until cheese is quite soft; then stir well with whip till it is melted and boiling. Pour over toast on a very hot china platter or shirred egg dish.

=French bread.= One gallon of warm water, two ounces of yeast, three ounces of salt, three ounces of sugar and three ounces of lard. Dissolve the yeast, salt, sugar and lard in the water, and mix in flour enough to form a medium-stiff dough. Work it until smooth, cover with a cloth and let it raise for one-half hour. Then form the dough into long loaves and about two inches thick. Lay them on a cloth dusted with flour and let them raise to nearly double in size. Moisten the tops with milk, make several diagonal cuts on each loaf half way through, and bake in a rather hot oven.

=Homemade bread.= One quart of warm water, one quart of warm milk, two ounces of yeast, one ounce of salt and one-quarter of a pound of melted lard or butter. Dissolve the yeast in the milk and butter, and add the salt and butter, or lard. Add enough flour to make a medium dough, mix, beat well and cover. Allow to raise for about four hours. Divide the dough in four parts, roll and place in moulds or pans and let raise another hour before baking.

NOVEMBER 29

BREAKFAST
Orange juice
Scrambled eggs with anchovies
Rolls
Coffee

LUNCHEON
Ecrevisses with mayonnaise
Lamb chops saute, aux cepes
Sybil potatoes
Cup custard
Coffee

DINNER
Toke Point oysters on half shell
Cream of summer squash
Filet mignon, Cheron
Georgette potatoes
Ravachol salad
Pistache ice cream
Baked Alaska
Coffee

=Scrambled eggs with anchovies.= Put some fillets of salted anchovies in oil and leave for a few days; or use anchovies in oil. Salt the scrambled eggs lightly and lay the anchovies crosswise over the top.

=Ecrevisses with mayonnaise.= Prepare the ecrevisses en buisson. When cold remove the tails from the shells and serve on platter with lemons and parsley. Mayonnaise separate.

=Lamb chops saute, aux cepes.= Fry the chops in saute pan, in oil. When done put on platter. Slice some cepes, (a specie of mushroom) season with salt and pepper and fry for a few seconds. Just before removing from the fire add a little garlic, and pour all over the chops. Sprinkle with chopped parsley.

=Georgette potatoes.= Use potato croquette dough. Roll on table to the thickness of a cork and about ten inches long. Make a hollow the entire length and fill with puree of spinach. Bring the edges of the hollow together and roll again so the spinach will be in the middle of the potato dough and not visible. Cut in pieces two inches long, roll in bread crumbs, and fry in the same manner as croquettes.

=Ravachol salad.= Use whole leaves of romaine. Place alternate slices of grape fruit and orange on top until the leaves are covered. Put some narrow strips of red pepper across the top, pour French dressing over all, and decorate with unsweetened whipped cream.

=Filet mignon, Cheron.= Small fillets of beef saute in butter. Cover with Bearnaise sauce, and garnish with artichoke buttons, macedoine, (mixed vegetables) and fleurons.

=Fleurons.= Used for garnishing entrees, Newburg or chafing dish preparations, fish, etc. Take some puff paste, with six turns, roll it to about one-eighth inch in thickness, cut with a half moon cutter about two inches in diameter, and place on a pan moistened with water. Wash the tops with eggs and bake in a hot oven.

NOVEMBER 30

BREAKFAST
Hominy and cream
Calf's liver and bacon
Baked potatoes
Rolls
Coffee

LUNCHEON
Stuffed tomatoes, Nana
Poached eggs, Persanne
Broiled squab on toast
Cold asparagus, mustard sauce
Saratoga chip potatoes
German apple cake
Coffee

DINNER
Onion soup, au gratin
Celery
Planked striped bass
Roast leg of veal, au jus
Cardon a la moelle
Potatoes a la Reine
Escarole and chicory salad
Neapolitan ice cream
Assorted cakes
Coffee

=Stuffed tomatoes, Nana.= Put four nice medium sized tomatoes in boiling water for fifteen seconds. Then dip in cold water and peel. Cut off the tops, scoop out and fill with the following: One-half of the breast of a boiled chicken, chopped very fine, some chopped walnuts, a little mayonnaise sauce, a little whipped cream, and salt and pepper. Mix well. After filling place the tomatoes on lettuce leaves and cover with thin mayonnaise. Serve very cold.

=Calf's liver and bacon.= Slice the liver about two-thirds of an inch thick. Salt, pepper, pass through olive oil and broil, but not too well done or the liver will be hard. Serve broiled bacon on top, maitre d'hotel sauce, and garnish with lemon and parsley.

=Mustard sauce, cold.= For asparagus, artichokes, etc. To one cup of mayonnaise sauce add one soupspoonful of French mustard. Mix well.

=Lunch rolls.= Two pounds of flour, one ounce of yeast, one ounce of salt, one pint of water. Dissolve the yeast and salt in the water, add the flour and mix, making a rather hard dough. Put into a basin, cover with a cloth, and allow to stand for four hours. Then divide the dough in four parts, roll each one separately into the form of a stick about fourteen inches long and one inch thick. Put on a cloth on a special roll plank made for the purpose. Take care that the rolls are sufficiently far apart so they will not touch when they raise. Let them set for about one-half hour. Then cut each roll of dough in three parts with a sharp knife, make two incisions in the top of each, put into a pan and bake for about twenty minutes.

=Cardons a la moelle.= Cardon is a vegetable, a thistle-like plant related to the artichoke. It can be obtained in cans. Empty into a vessel and warm in its own juice. Parboil some sliced beef marrow, put into a brown gravy with the juice of one lemon and some chopped parsley. Remove cardon from its broth, put on a platter and pour the brown sauce and marrow over all.

DECEMBER 1

BREAKFAST
Preserved figs with cream
Force with cream
Dry toast
Coffee

LUNCHEON
Cold fillet of sole, Raven
Spring lamb Irish stew
Cream puffs
Coffee

DINNER
Consomme Sevigne
Salted Brazil nuts
Sweetbreads braise, Pompadour
Chateau potatoes
Terrine de foie gras a la gelee
Hearts of romaine, Roquefort dressing
Meringue a la creme, Chantilly
Coffee

=Cold fillet of sole, Raven.= Cook four fillets of sole in white wine and place on a platter. Simmer two spoonsful of finely chopped shallots in butter, add a few chopped fresh mushrooms, one chopped tomato and the wine used for cooking the fish. Reduce until it becomes thick, cool off, add some chives and chervil chopped fine, and a little mayonnaise. Spread over the fillets, and cover with a mayonnaise rose. Decorate to taste with fancy-cut truffles, pickles, etc. Serve very cold.

=Consomme Sevigne.= White meat of chicken and smoked beef tongue cut Julienne, (in the shape of matches). Serve in consomme with a sprinkle of chopped chervil.

=Sweetbreads braise, Pompadour.= Braise the sweetbreads until about two-thirds done. Cool a little and cover with a thin layer of chicken force meat. Decorate all around with chopped tongue, with chopped truffles in the center. Replace in pan, using the same stock used before, but strained. Cover with buttered manilla paper and return to oven to finish cooking. Serve with own gravy and a little Madeira sauce.

=Terrine de foie gras a la gelee.= Put the foie gras on ice for a few hours. Carve from the terrine with a table spoon and place on a platter covered with a napkin. Decorate with meat jelly cut in triangles and chopped, and parsley in branches.

=Gelee. (Meat jelly).= Take any kind of good stock. Put in the whites of six eggs to each gallon to clarify it. Add one pound of chopped raw beef to the gallon. Also one sliced onion, one carrot, one leek, a little celery and parsley, a few pepper berries, one bay leaf and a clove. Stir well and add slowly the hot stock. Soak twelve leaves of gelatine in cold water for ten minutes and add. Bring to a boil slowly, stirring from time to time. When it comes to a boil it must be clear. Strain through very fine cheese cloth, being careful not to stir up the meat so that it will cloud the broth. Season with salt and a very little Cayenne, add a glass of good sherry, and allow to cool.

=Meringue a la creme, Chantilly.= Whip some cream until stiff, add some powdered sugar, flavor with vanilla. Put one spoonful between each two meringue shells, dress on a plate, and decorate with some of the same cream passed through a pastry bag with a star mould.

DECEMBER 2

BREAKFAST
Baked apples
Oatmeal with cream
Butter toast
Coffee

LUNCHEON
Eggs, Tivoli
Miroton of beef, en bordure
Cabinet pudding
Coffee

DINNER
Blue Point oysters
Consomme Doria
Fillet of sole, St. Malo
Tournedos, Boulanger
Souffle potatoes
Roquefort cheese
Crackers
Coffee

=Eggs, Tivoli.= Cut a piece of homemade bread into a cube and fry in butter. Open one side with a sharp knife and scoop out the center. Place in the cavity a poached egg, cover with cream sauce, sprinkle a little grated cheese on top, and bake until brown.

=Miroton of beef, en bordure.= Use left over boiled or braised beef, and cut in thin slices. Put into sauce pan one sliced onion with a piece of butter, and simmer until nice and brown. Then add one gill of vinegar, and a spoonful of French mustard and reduce until almost dry. Now add the sliced beef, cover with brown gravy, season with salt, pepper and a little chopped parsley, and boil for a few minutes. Dish into a deep platter, or individual shirred egg dishes, make a border of potato croquet dough, sprinkle grated cheese on top and bake till brown.

=Consomme Doria.= Consomme tapioca, with chopped truffles and sherry wine.

=Fillet of sole, St. Malo.= Fillet of sole au vin blanc with the addition of lobster sauce with scallops, and lobster and oysters cut in small squares.

=Tournedos, Boulanger.= Small fillets of beef saute, with sauce Madere. Garnished with fried calf's brains and artichoke bottoms stuffed with spinach.

=Souffle potatoes.= Peel the potatoes to oval shape. Do not wash but wipe with a napkin. Cut lengthwise in strips about an eighth of an inch in thickness. Place in swimming fat or lard that is merely warm and put on fire to get hot. When the potatoes are nearly done they will swim on top of the fat and swell up like little cushions. When all are on top take out and throw into very hot fat to color them. Remove, salt, and serve on napkin.

DECEMBER 3

BREAKFAST
Preserved figs
Boiled eggs
Corn muffins
Coffee

LUNCHEON
Grapefruit
Eggs en cocotte, Italienne
Chicken hash, Victor
Endive salad
Cup custard
Coffee

DINNER
Hors d'oeuvre varies
Cream of squash
Aiguillettes of bass, a la Russe
Squab saute, Tyrolienne
Anna potatoes
Strawberry ice cream
Assorted cakes
Coffee

=Corn Muffins.= One-half pound of corn meal, one-half pound of flour, two ounces of melted butter, four eggs, one pint of sour milk, one-half cup of molasses, one teaspoonful of soda and one teaspoonful of salt. Sift together the corn meal, flour and salt. Dissolve the soda in the sour milk, add the eggs, well beaten, the molasses, the butter and the sifted ingredients. Beat well and bake in a well-greased muffin pan.

=Eggs en Cocotte, Italienne.= Put in buttered cocotte dish one raw egg, cover with sauce Italienne, put a little grated cheese and a small piece of butter on top and bake in oven.

=Italienne sauce.= Chop six shallots very fine and simmer in sauce pan with two ounces of butter. Do not let the shallots become brown or they will lose their flavor. Add some chopped fresh or canned mushrooms (about a can full), and one glass of white wine, and boil until reduced almost dry. Then add one and one-half pints of brown gravy, and boil again for a few minutes. Season with salt and pepper to taste, and sprinkle with chopped parsley. This sauce is used for many entree dishes.

=Endive salad.= Endive is a species of chicory salad, originally imported from France. Cut in two lengthwise and lay on platter or individual plates. Serve with a sauce of salt, pepper, and one-fourth tarragon vinegar to three-fourths olive oil. Sprinkle with chopped chervil.

=Chicken hash, Victor.= Take the white meat of a boiled chicken or soup hen and cut in half inch squares, and half as much fresh-boiled potatoes cut the same way. Chop six shallots very fine and simmer in four ounces of sweet butter, but do not let them become colored. Add the chicken and potatoes, and cover with clear chicken broth. Season with salt, pepper and a little chives, and let simmer for five minutes. Serve in a chafing dish with a sprinkle of chopped chervil on top. Melba toast separate.

DECEMBER 4

BREAKFAST
Grapefruit juice
Shredded wheat biscuit with cream
English muffins
Coffee

LUNCHEON
Casaba melon
Eggs aromatic
English lamb chops, XX Century Club
Lettuce salad
Pistache eclairs
Coffee

DINNER
Blue Point oysters
Fillet of bass, shrimp sauce
Braised beef, Cumberland style
Baked Hubbard squash
Mashed potatoes
Endive salad
Vanilla ice cream
Assorted cakes
Coffee

=Eggs aromatic.= Fry the eggs in oil or poach. Place on toast, cover with tomato sauce, and put a few leaves of fresh mint on top before serving.

=English lamb chops, XX Century Club.= Broil the chops, garnish with pimentos stuffed with puree of sweet potatoes. Serve with sauce Madere.

=Pistache Eclairs.= Same as chocolate eclairs. Cover with pistache icing.

=Pistache icing.= To white icing add some pistache essence, or orange flower extract, and a little green coloring.

=Fillet of bass, shrimp sauce.= Place the fillets in a buttered pan, season with salt, add one-half glass of white wine, and a little stock or water. When cooked dish up on platter and cover with shrimp sauce.

=Shrimp sauce.= To some white wine sauce (sauce vin blanc) add some shrimps.

=Braised beef with calf's feet.= Take a piece of round or rump of beef, season with salt and pepper, put in pot with two onions cut in four, two carrots and a piece of butter. Roast until nice and brown. Then add one spoonful of flour and brown again. Add one glass of claret, one quart of stock, three tomatoes cut in four, or canned tomatoes, and a bouquet garni. Bring to a boil, cover tight and put in oven till very well done. This is braised beef, plain. When served Cumberland style (with calf's feet) add the feet at the same time as the claret and stock, and strain the sauce when done. If the feet are not served with the beef they may be used as an entree.

=Baked Hubbard squash.= Cut the squash in four, remove the seeds, salt and pepper, put a piece of butter on top of each piece of squash and bake in oven.

DECEMBER 5

BREAKFAST
Sliced oranges
Boiled salt mackerel
Baked potatoes
Corn bread
Coffee

LUNCHEON
Clam broth in cups
Ripe olives
Fillet of turbot, Pelissier
Potatoes Parisienne
Spinach aux croutons
Omelette au rhum
Coffee

DINNER
Lobster chowder
Celery. Salted English walnuts
Aiguillettes of sole, Venitienne
Planked striped bass
Cucumber salad
Brussels sprouts and chestnuts
Apple Charlotte
Coffee

=Clam broth.= Take hard or soft clams and wash well. Put in vessel with just water enough to cover, a little salt and a small piece of raw celery. Boil for fifteen minutes, and strain through cheese cloth.

=Clam broth, Chantilly.= Serve whipped cream separate, or on top of each cup.

=Consomme en Bellevue.= Half chicken broth and half clam broth mixed. Serve in cups with whipped cream on top.

=Clam chowder.= Chop two onions, one leek, a piece of celery and one green onion in small pieces, also cut one-half pound of salt pork in small squares. Put all together in a vessel with two ounces of butter and simmer till well done. Then add one gallon of stock or fish broth, four potatoes cut in half inch squares, salt, pepper, a little paprika, one teaspoonful of sugar, one teaspoonful of chopped thyme, a little chopped parsley, and four peeled tomatoes cut in small dices; or chopped canned tomatoes. Bring to a boil and let cook for about one hour. Put one hundred well-washed Little Neck clams in a separate vessel and put on fire with one-half glass of water and boil for ten minutes. Strain the broth and add to the chowder. Remove the clams from the shells, cut in four pieces and add to the chowder with one cup of cracker meal, and boil for four minutes. Serve with broken crackers.

=Lobster chowder.= Same as clam chowder with the exception of lobster cut in small dices instead of the clams.

DECEMBER 6

BREAKFAST
Bananas with cream
Boiled eggs
Dry toast
Chocolate
Whipped cream

LUNCHEON
Fish salad, ravigote
Broiled lamb chops
French fried potatoes
Cauliflower Polonaise
German coffee cake
Lunch rolls
Tea

DINNER
Cream of endives
Fillet of flounder, Chevreuse
Chicken saute, Ambassadrice
Carrots, Vichy
Fondante potatoes
Escarole salad
Peach ice cream
Assorted cakes
Coffee

SUPPER
Oysters poulette
St. Francis rolls
Nesselrode pudding
Lady fingers
Demi tasse

=Oysters poulette.= Open three dozen oysters, put in vessel with their own juice and bring to a boil. Drain off the broth, cover oysters with a pint of poulette sauce, and serve in chafing dish.

=Carrots, Vichy.= Slice some tender carrots very fine, place in buttered sauce pan, season with salt and a little pepper, and simmer over a slow fire. Then add a little chicken broth or soup stock and cook until soft. Mix one teaspoonful of flour with three ounces of butter, add to the carrots and simmer for five minutes. Serve with chopped parsley.

=Chocolate.= For each person take one rib or bar of chocolate. Cut in very small pieces, put in pot and add one spoonful of water and let chocolate melt. Add one large cup of very hot milk for each person, and bring nearly to the boiling point.

=Fish salad, ravigote.= Any kind of boiled fish that may be left over. Remove the bones and skin, break the fish in small pieces and lay on lettuce leaves. Cover with Tartar sauce, garnish with sliced pickles, pickled beets and hard-boiled eggs.

=Cream of endives.= Prepare the same as cream of cauliflower, using endives instead.

=Fillet of flounder, Chevreuse.= Stuff the fillets with halibut force meat, put in buttered pan and cook in white wine. Cover with Bearnaise sauce mixed with a little puree of tomatoes.

=Chicken saute, Ambassadrice.= Jointed chicken saute in butter, sauce supreme, garnished with truffles, mushrooms and goose liver saute.

=Goose liver saute.= Salt and pepper some fresh goose livers, roll in flour, put in pan with fresh butter and simmer until done. For garnishing entree dishes the imported goose liver au natural can be obtained in cans. Remove the fat from the top of the can, cut the liver out in slices, season with salt and pepper, put in flour, and fry very quickly in sweet butter. Serve as a garnish or as an entree.

=Goose liver saute aux truffes.= Put goose liver saute in chafing dish and cover with sauce Perigord.

=Sauce Perigord.= Slice six truffles very thin, put in vessel with a glass of dry sherry wine and reduce until it is nearly dry. Then add one-half pint of brown gravy, seasoned with salt and Cayenne pepper, and cook for ten minutes.

DECEMBER 7

BREAKFAST
Oatmeal with cream
Baked beans, Boston style
Boston brown bread
Coffee

LUNCHEON
Mariniert herring
Boiled potatoes
Rolls
Coffee

DINNER
Chicken okra soup
Salted pecans
Fillet of sole, Normande
Roast ribs of beef
Asparagus, Hollandaise
Brabant potatoes
Bijou salad
Hazelnut ice cream
Alsatian wafers
Coffee

=Corn bread.= One-half pound of yellow corn meal, one-half pound of flour, one teaspoonful of baking powder, three eggs, one ounce of melted butter, one teaspoonful of salt, one pint of milk and one-half cup of boiling water. Pour the boiling water over the corn meal and allow it to become cold. Beat the yolks of the eggs and add to the corn meal, then add the milk, flour and the baking powder, salt and melted butter. Mix and then add the whites of the eggs beaten very stiff. Pour into a shallow well-greased pan and bake in a hot oven for about twenty-five minutes.

=Boston brown bread.= One pound of rye flour, one pound of Graham flour, two pounds of corn meal, one pound of wheat flour, one quart of molasses, one and one-half quarts of milk, two ounces of salt and three ounces of baking powder. Put all the flour and the baking powder in one vessel, then add the molasses, milk and salt and make a soft dough. Fill brown bread moulds about three-fourths full, put in steam cooker for three and one-half hours, then remove from steam and bake in oven for twenty minutes.

=Chicken okra soup.= Remove the breast from a raw fowl, and with the remainder make a chicken broth. Cut the breast in small dices, put in vessel with a chopped onion and a chopped green pepper and a small piece of butter, simmer till onion is soft, then add the chicken broth, two peeled tomatoes cut in small dices, or some canned tomatoes, salt and pepper. Let boil slowly for one-half hour, then add one pound of okra cut in pieces three-quarters of an inch in length, and cook until okra is soft. Add one teaspoonful of Worcestershire sauce and a cup of boiled rice and serve with chopped parsley. If desired a slice of ham may be cut in small squares and added at the same time as the chicken breast.

DECEMBER 8

BREAKFAST
Stewed prunes
Scrambled eggs with asparagus tips
Buttered toast
Coffee

LUNCHEON
Hors d'oeuvres varies
Eggs Boremis
Hungarian beef goulash
Apple pie
Coffee

DINNER
Cream of spinach
Fillet of bass, Dieppoise
Chicken saute, Marengo
Potatoes a la Reine
Dandelion salad
Apricot ice cream
Macaroons
Coffee

=Scrambled eggs with asparagus tips.= Put some asparagus tips in butter, season with salt and pepper, simmer till hot, and add to the eggs.

=Eggs Boremis.= Put an egg in a well-buttered cocotte dish, season with salt and pepper, put plenty of grated cheese and a piece of butter on top of all, and bake in oven.

=Cocoa.= Put two tablespoonsful of cocoa in a pot with one-half cup of water and boil for a minute. Add two cups of milk, bring to a boil, and strain. Serve powdered sugar separate. May also be made with water only, omitting the milk.

=Fillet of bass, Dieppoise.= Cook the fillets "au vin blanc." Dish up on platter with lobster sauce and oysters, mushrooms, truffles, shrimps and mussels cut in small squares.

=Chicken saute, Marengo.= Joint of chicken, season with salt and pepper and put in pan in very hot olive oil. When nice and brown on both sides add four chopped shallots and a little garlic and allow them to get hot, but not brown. Then add one-half glass of white wine and reduce. Add one cup of brown gravy, one cup of chopped tomatoes and one can of French mushrooms. Cook for fifteen minutes. Dish up and garnish with eggs and croutons fried in oil, chopped parsley, and a few slices of truffle on top.

=Pie paste.= One and one-half pounds of flour, one-half pound of lard, one-half pound of butter and a pinch of salt. Mix all together and add enough water, (about one cup), to make a rather stiff dough. Keep in cool place or ice box.

=Apple pie.= For two pies line the plates with pie paste rolled very thin. Slice six good sized apples, add one-quarter of a pound of sugar and a teaspoonful of powdered cinnamon, mix and fill the plates. Wet the edges of the dough and cover with paste also rolled thin. Wash over with egg, make a few cuts in the center so the steam may escape while baking, and put in a moderate oven. When done dust with powdered sugar, and serve hot or cold as desired. If the apples are coarse it will be well to boil them a little in water with a piece of cinnamon and a very little sugar.

DECEMBER 9

BREAKFAST
Baked apples with cream
Hominy with cream
Rolls
Coffee

LUNCHEON
Grapefruit en supreme
Eggs Benedict
Lamb hash
Chocolate layer cake
Coffee

DINNER
Potage Coulis
Salted pecans
Fillet of turbot, Royaldi
Chicken, Edward VII
Potato croquettes
Chiffonnade salad
Parfait au chocolate
Assorted cakes
Coffee

=Grapefruit en supreme.= Serve in a long-stemmed double grapefruit glass, put shaved ice in large glass around the smaller one. In small glass put sliced grapefruit mixed with powdered sugar. Tie a ribbon, with neat bow, around the glass.

=Eggs Benedict.= Split an English muffin, toast on the inside, place on each half a small slice of broiled ham, on the ham a poached egg, cover with Hollandaise sauce, and place a piece of truffle on top.

=Layer cake.= Eight eggs, one-half pound of sugar, one-half pound of flour, one-quarter pound of melted butter, and some flavoring extract. Beat the eggs with the sugar, on slow fire until warm, remove and continue beating until cold. Mix the flour in lightly and then add the melted butter, little by little, and the flavoring. Do not mix too much. Pour into a well-buttered mould and bake in a moderate oven for about three-quarters of an hour. Allow to cool, cut in three or four slices, and fill with cream, or jelly, or marmalade, as desired. Glace the top with icing and decorate. The American style layer cake is mixed in the same manner, but baked in shallow moulds, requiring only about ten minutes in the oven. The filling is then placed between the cakes, instead of slicing.

=Chocolate layer cake.= Bake some layers as for moka cake, and put three or four, one on top of another, with chocolate butter cream filling between. The filling is made in the same manner as moka filling, but use one ounce of melted chocolate or cocoa instead of the coffee flavor. Glace the top of the cake with chocolate frosting and decorate with some of the chocolate cream filling, using pastry bag with fancy tube.

=Chicken, Edward VII.= Boil the chicken in stock and stuff with rice as for Chicken Diva. Add small squares of truffles and goose liver natural. Serve with curry sauce.

DECEMBER 10

BREAKFAST
Stewed rhubarb
Boiled eggs
Dry toast
Coffee

LUNCHEON
Canape Riga
Eggs Coquelicot
Tripe and oysters in cream
Camembert cheese
Crackers
Coffee

DINNER
Potage Hollandaise
Stuffed fillet of sole, Diplomate
Tournedos de Goncourt
String beans, aux fines herbes
Julienne potatoes
Salade Bresilienne
Floating island
Pound cake
Coffee

=Eggs Coquelicot.= Line a timbale mould with a whole red pepper, (canned pimento) and break an egg into it, season with salt and pepper, and put timbale in a pan in boiling water, and place in oven until egg is cooked. Put some chicken hash in cream on a platter and turn egg and pepper on top to look like a little red cap. Serve with cream sauce around the hash.

=Tripe and oysters in cream.= Simmer six chopped shallots in butter, but do not allow them to color. Add two pounds of tripe cut in strips, one cup of stock, one bouquet garni, and boil for one hour. Remove the bouquet garni, drain off the broth. Add two cups of cream sauce and three dozen parboiled oysters. Simmer for a minute, and season with salt and a little Cayenne pepper.

=Potage Hollandaise. (Soup).= Bind a veloute of chicken with cream and yolks of eggs. Serve with brunoise garnishing.

=Veloute.= Used for the foundation of many soups. Put in vessel five ounces of butter and four ounces of flour and simmer for a few minutes. Add two quarts of chicken broth, stock or bouillon, cook for half an hour and bind with one cup of cream and the yolks of two eggs.

=Consomme brunoise.= Cut in very small dice, (nearly fine chopped), one carrot, one turnip, one leek, a stalk of celery and a little white cabbage, and parboil in salt water. Then drain off the water, put in well-buttered casserole, add a pinch of sugar, cover with buttered manilla paper and with the casserole cover on top of that, and put in the oven to braise. If too dry a half cup of stock may be added. Cook until vegetables are soft. Use for potage garnishing, Consomme brunoise, and other dishes. For soups use one heaping spoonful of brunoise to each plate.

=Fillet of sole, Diplomate.= Slice fine six fresh mushrooms, season with salt and pepper, and simmer in butter. When done add one spoonful of meat extract. Split four fillets of sole and fill with the above dressing and cook "au vin blanc." Then place on a platter, cover with cream sauce well seasoned, put grated cheese on top and bake in oven.

=Tournedos de Goncourt.= Broiled fillet of beef served with Bearnaise sauce mixed with a little puree of tomatoes, and garnished with tomatoes glacees.

=Tomatoes glacees.= Put six whole peeled tomatoes on a buttered pan, season with salt and pepper, put a small piece of butter on top of each, and bake in moderate oven for ten minutes.

DECEMBER 11

BREAKFAST
Grapefruit juice
Omelet with ham
Puff paste crescents
Oolong tea

LUNCHEON
Canape Martha
Cold assorted meats
Potato salad
Cherry tartelettes
Coffee

DINNER
Blue Points
Consomme brunoise
Braised salmon, Parisienne
Boiled leg of mutton, caper sauce
Mashed turnips
Roast chicken
Hearts of lettuce salad
Biscuit glace
Assorted cakes
Coffee

=Omelet with ham.= Cut a slice of cooked ham in small squares, put in omelet pan with a small piece of butter. When hot add three beaten eggs and follow directions for plain omelet, but use a little less salt.

=Canape Martha.= Cut a round piece of toast and put some lobster croquette farce on top in the shape of a pyramid. Put a thin slice of Swiss cheese on top and bake in oven. Garnish with lemon and parsley.

=Cherry tartelette.= Line tartelette moulds and follow directions as for pear tartelettes, but fill with canned cherries.

=Braised salmon, Parisienne.= Put a slice of salmon in buttered pan, season with salt and pepper, sprinkle with chopped shallots and parsley, add one one-half glass of white wine, cover and simmer until cooked. Remove fish to platter, and in the pan pour some white wine sauce, (sauce au vin blanc). Let boil for five minutes and pour over fish. Don't strain.

=Boiled leg of mutton, caper sauce.= Put the leg of mutton in pot and cover with boiling water. Add one carrot, a leek, onion, a little celery and a bouquet garni. Season with salt, and boil for about forty-five minutes.

=Caper sauce.= Melt three ounces of butter in sauce pan, add three ounces of flour and allow to become hot. Add three pints of stock, bouillon, or the stock from the leg of mutton. Boil for ten minutes, season to taste, bind with the yolk of one egg and a piece of butter, strain, and add one-half cup of capers.

=Mashed turnips.= Boil or steam a half dozen white or Russian (yellow) turnips. Strain through a fine sieve or colander, add salt and pepper and three ounces of butter. A potato boiled with the turnips will reduce the strong turnip odor.

DECEMBER 12

BREAKFAST
Stewed prunes
Codfish balls
Rolls
Coffee

LUNCHEON
Oyster broth
Chow chow
Bouillabaisse Marseillaise
Asparagus Hollandaise
Omelette au confiture
Coffee

DINNER
Clam chowder
Celery
Oysters a la Hyde
Striped bass, meuniere
Potatoes nature
Combination salad
Fancy ice cream
Alsatian wafers
Coffee

=Codfish balls.= Soak one pound of salt codfish in cold water over night. Then boil in fresh water for ten minutes. Boil two potatoes in salt water and strain through colander or sieve. Shred the codfish very fine and mix with the potato and the yolks of three eggs working well together. Allow to become cool, form into balls, roll in flour and fry in melted butter until nice and golden yellow. Serve on napkins with quartered lemons and parsley in branches.

=Bouillabaisse Marseillaise.= (Fish stew). Simmer in shallow saute pan six chopped shallots, one-half onion sliced very fine and one stalk of white leek also finely sliced, in two spoonsful of olive oil, for about one minute. Then add a clove of chopped garlic, one glass of white wine, one pint of fish stock or hot water, salt, pepper, a little Cayenne, a bouquet garni and the tail of a live lobster cut in six slices, and one dozen of well washed Little Neck clams shell and all, boil for ten minutes. Add some solid meat of white fish such as rock cod, bass, tomcods, etc., and a pinch of whole saffron tied in a cloth. Boil again for twenty-five minutes. Do not skim. Remove the saffron and serve in deep dish with the broth. Sprinkle some chopped parsley over the top. Serve separate, slices of bread fried in oil and then rubbed with garlic.

=Omelette au confiture.= (Jelly omelet). Same as strawberry omelet. Put currant jelly or any kind of marmalade in center of omelet before turning over on platter.

=Oysters a la Hyde.= Parboil one-half cup of white celery chopped fine, for ten minutes, and allow to cool. Put in sauce pan two dozen large raw oysters with their own juice, add two tablespoonsful of cracker meal, two ounces of butter, one cup of cream and the parboiled celery. Season with salt, pepper, a little Cayenne, and boil for two minutes. If the sauce is not sufficiently thick add a little more cracker meal. Serve in chafing dish.

DECEMBER 13

BREAKFAST
Griddle cakes
Honey
Breakfast sausage
Rolls
Coffee

LUNCHEON
Casaba melon
Consomme Ditalini
Eggs Creole
Stuffed lamb chops, Soubise
Champs Elysees potatoes
Romaine salad
Napoleon cake
Coffee

DINNER
Little Neck clams
Potage Mongol
Fillet of sole, Joinville
Chicken saute, Bordelaise
Artichokes Hollandaise
Potatoes Laurette
Biscuit Tortoni
Macaroons
Coffee

SUPPER
Oysters mignonette
Salted almonds
Sweetbreads a la King
Parfait Napolitain
Cakes
Demi tasse

=Breakfast sausages.= Small pork sausages fried in pan with a small piece of butter. Serve on platter with their own fat.

=Consomme Ditalini.= Boil some Ditalini (a species of Italian paste), in salt water, drain off and serve in consomme. Grated cheese separate.

=Eggs Creole.= Put in buttered shirred egg dish one spoonful of Creole sauce, break two eggs in center, and bake in oven.

=Creole sauce.= Put in sauce pan three ounces of butter, one sliced onion, and three sliced green peppers. Simmer for ten minutes, or until soft, then add one quart of canned tomatoes with their juice, one can of sliced French mushrooms, one-half can of sliced pimentos, a very little finely chopped garlic, and salt and pepper. Cook slowly for one hour. Fresh tomatoes may be substituted for canned, if desired; and if the sauce is too thick some brown gravy or bouillon may be added.

=Fillet of sole, Joinville.= Cook the fillets "au vin blanc." Serve crayfish sauce or ecrevisse, or shrimp sauce with sliced French mushrooms, truffles and lobster.

=Potage Mongol.= One-third puree of peas, one-third consomme Julienne, one-third puree of tomatoes. Well mixed.

=Chicken saute, Bordelaise.= Jointed chicken saute in butter with a shallot. Serve brown gravy with mushrooms and cepes saute, and garnish with fried onions.

=Cepes saute.= Cepes are a species of mushrooms and may be obtained in cans. Slice and fry in butter and olive oil in equal parts, season with salt and pepper, and when nearly golden yellow add a very finely chopped shallot and some chopped parsley, and simmer for a minute longer. Often used for garnishing entrees, etc.

=Fried onions.= Cut large onions in thin slices and separate into rings. Put in milk, then in flour, and fry in hot swimming lard. When brown remove, salt, and serve on napkin, or use for garnishing.

DECEMBER 14

BREAKFAST
Preserved figs
Oatmeal with cream
Chickens' livers saute, au Madere
Rolls
Coffee

LUNCHEON
Cold assorted meats
Alligator pear, French dressing
Roquefort cheese
Crackers
Coffee

DINNER
Lynnhaven oysters
Puree of Lima beans, aux croutons
Ripe olives
Sand dabs, meuniere
Louisiana gumbo file
Boiled rice
Russian salad
Peach Melba
Assorted cakes
Coffee

=Chickens' livers saute, au Madere.= Cut the livers in three, salt and pepper and fry in saute pan in butter. Drain off and add a cup of sauce Madere. Do not let them boil in the sauce.

=Puree of Lima beans.= Take a can of Lima beans, or a quart of fresh beans, put in vessel, cover with chicken broth or bouillon and boil till done. Then strain through fine sieve, put back in vessel, add two ounces of sweet butter, and season to taste. Serve with small squares of bread fried in butter.

=Louisiana gumbo file.= Two chickens, one quart of large oysters, one quart of cooked shrimps, six bell peppers, four large onions, one quart of tomatoes, one-half pound of butter, two bunches of celery, one small bunch of parsley, one-quarter teaspoonful of tobasco sauce, and black pepper and salt to suit.

=First.=--Cut the chicken the same way as for fricassee, and wipe dry.

=Second.=--Cut onions and brown in butter, and strain.

=Third.=--Fry chicken brown in strained butter, then set to one side.

=Fourth.=--Add two tablespoonsful of flour to strained butter and brown gradually. When a rich brown add two quarts of boiling water, then add the tomatoes. Now bring to boiling point and strain through a fine strainer.