Chapter XVIII: Preface (18)

=Fifth.=--Place strained liquor in a large stew pan and add one teaspoonful of salt and a half teaspoonful of black pepper, then add the chicken. Should the liquor not sufficiently cover the chicken add more hot water to about two inches above. Then add the bell peppers and celery without cutting up. Boil over slow fire until chicken can be picked off the bones with fork. Then remove chicken and strip meat from bones and cut in small pieces, remove the celery and bell peppers, and replace chicken. Add the shrimps, oysters and tobasco sauce. Boil for ten minutes. Then gradually add sufficient "file powder" to bring to a rich creamy consistency. Add to each plate two large tablespoonsful of boiled rice. Serve immediately.

=Boiled rice.= Wash one-half pound of rice and soak in cold water for an hour. Cook over hot fire in four quarts of boiling water for fifteen minutes, or until the grains can be mashed between the fingers. Strain through a colander.

DECEMBER 15

BREAKFAST
Hothouse raspberries with cream
Boiled eggs
Dry toast
Coffee

LUNCHEON
Livermore salad
Fillet of halibut, Mornay
French pastry
Rolls
Tea

DINNER
Potato and leek soup
Queen olives
Black bass, Cambaceres
Vol au vent Toulouse
Roast lamb, mint sauce
Rissolees potatoes
Field salad
Vanilla ice cream
Lady fingers
Coffee

=Livermore salad.= Broil three country sausages, allow to cool and slice thin. Mix with one peeled tomato cut in small squares, one-half cup of string beans, chives, chervil, salt and pepper, and one-third of white wine vinegar to two-thirds of olive oil.

=Fillet of halibut, Mornay.= Place the halibut fillets in buttered pan, season with salt and pepper, cover with fish stock or water, and boil. When nearly done remove from pan and put on buttered platter, cover with Mornay sauce, sprinkle with grated cheese and place small pieces of butter on top. Bake in oven till nice and brown. See sauce below.

=Sauce Mornay.= For four persons use one pint of thick cream, season with salt and Cayenne pepper, bind with the yolks of two eggs and one tablespoonful of grated cheese.

=Mint sauce.= Use one-quarter pound of brown sugar to one quart of vinegar. Bring to the boiling point, cool off and add some fresh mint leaves chopped fine.

=Rissolees potatoes.= Cut potatoes in the form of a small egg or a ball. Boil for seven minutes, then put in pan with butter and brown. Sprinkle with salt.

=Vol au vent, Toulouse.= Boiled breast of chicken cut in small squares; chicken dumplings, dessertspoon size; one can of French mushrooms, whole; one sliced truffle, and two sweetbreads sliced and boiled in chicken broth. Put all in casserole, add one-half wine glass of dry sherry wine, allow to become hot, and add sauce Allemande to cover. It will now be like a stew. Season to taste and fill the heated "vol au vents," or patties.

=Black bass, Cambaceres.= Simmer six finely chopped shallots in butter. While hot add three sliced fresh mushrooms, one peeled tomato cut in squares, and one-half glass of white wine. Reduce almost dry. Then add one pint of white wine sauce. Cook the fish "au vin blanc" style and pour the sauce over same.

DECEMBER 16

BREAKFAST
Sliced pineapple
Rolled oats with cream
Rolls
Coffee

LUNCHEON
Omelette Lorraine
Cold lamb with jelly
Salade Americaine
French pancake
Coffee

DINNER
Potage Flamande
Boiled codfish, sauce Horose
Potatoes nature
Tenderloin of beef, Bristol
Lettuce salad
Ice cream
Assorted cakes
Demi tasse

=Omelette Lorraine.= Serve the omelette with small sausages, broiled bacon and Madeira sauce.

=Salade Americaine.= Parboil one-half cup of okra cut in pieces one inch long. Peel a tomato and a boiled potato and cut in strips. Put in bowl with the okra, which has been allowed to cool, and garnish the top with very finely chopped Virginia ham over one half, and with chopped green peppers over the other half. Serve with French dressing.

=Pancakes.= For two persons take three-fourths of a cup of flour, the same of milk, one egg and a pinch of salt. Mix together into a thin batter. Bake on a pancake pan, well buttered.

=English pancakes.= Mix and cook the cakes as above. Stack one on another in a chafing dish, sprinkling each with a little lime juice and powdered sugar.

=Pancakes Lieb.= Same as above, but instead of the lime juice, spread each cake with sweet butter and powdered sugar. Keep hot with chafing dish.

=French pancakes.= Same ingredients as above, but cover each cake with currant jelly and roll into a roll. Sprinkle with powdered sugar and burn with a redhot iron in stripes.

=Potage Flamande.= Potato soup garnished with brunoise.

=Boiled codfish, sauce Horose.= Boil the codfish, place on napkin, garnish with small boiled potatoes, quartered lemons and parsley. See sauce below.

=Sauce Horose.= Two-thirds Hollandaise sauce and one-third tomato sauce mixed.

=Tenderloin of beef, Bristol.= Roast tenderloin of beef, sauce Madere, garnished with rice croquettes in pear form, puree of green peas and Laurette potatoes.

=Rice croquettes.= Put two ounces of butter and a finely chopped onion in vessel and simmer until yellow. Then add one cup of washed rice, one-half cup of bouillon and a pinch of salt, and cook in oven for ten minutes. Then add one cup of sauce Allemande and again put in oven for twenty minutes. When rice is well done bind with the yolks of two eggs and one spoonful of grated Parmesan cheese. Allow to cool and roll in the shape of a pear or ball or other desired shape. Bread and fry in swimming lard.

DECEMBER 17

BREAKFAST
Sliced oranges
Boiled eggs
Corn muffins
English breakfast tea

LUNCHEON
Consomme Rivoli
Olives
Kingfish, meuniere
Loin of mutton, charcutiere
Corn fritters
Mashed potatoes
Coffee eclairs
Demi tasse

DINNER
Cream of chicken, a la Reine
Celery. Salted pecans
Fillet of sole, Maximilian
Roast chicken, Rosabelle
Escarole salad
Frozen raisin punch
Lady fingers
Coffee

=Consomme Rivoli.= Consomme garnished with carrots cut in half moon shape and boiled in consomme, small chicken dumplings and royal custard also cut in half moon shape.

=Kingfish, meuniere.= Wash and dry the fish and season with salt and pepper. Roll in flour and saute in pan with butter. When done put on platter and cover with sauce meuniere. Garnish with quartered lemons and parsley. See sauce below.

=Sauce meuniere.= This is a butter sauce and is principally used for fish. Place the fish or meat on a platter and sprinkle with a little salt and pepper, chopped parsley and the juice of a lemon. Heat in frying pan four ounces of butter to a hazelnut color and pour over the dish.

=Loin of mutton, charcutiere.= Salt and pepper the loin well on the inside, and roll up. Put in roasting pan and roast in the usual manner. To make charcutiere use the mutton pan gravy, or take Madeira sauce, and add two sliced pickles and one dozen sliced green olives.

=Corn fritters.= One-half cup of flour, one egg, one-half cup of milk, one teaspoonful of baking powder and salt and pepper. Mix well and then add one and one-half cups of grated fresh corn, or a can of drained corn. Fry in pan with hot butter. Serve on napkin.

=Cream of chicken, a la Reine.= Cream of chicken served with small chicken dumplings.

=Fillet of sole, Maximilian.= Cook fish as for "au vin blanc." Cover with Hollandaise sauce mixed with one tablespoonful of hot meat extract.

=Roast chicken, Rosabelle.= Garnish the chicken with hearts of artichokes and whole tomatoes, Macedoine. Sauce Madere. This garnish is fine with most any kind of meat.

=Frozen raisin punch.= Strain the juice of three lemons, add one pint of water, one-half pound of granulated sugar and freeze in the usual manner. Have ready one-half pound of boiled in sugar, and chopped, seeded or seedless raisins. Let the raisins cool, and add with the whites of two eggs, well beaten, to the contents of the freezer, and finish. Serve in glasses with kirschwasser or maraschino poured over the top.

DECEMBER 18

BREAKFAST
Wheat cakes
Honey
Rolls
Coffee

LUNCHEON
Omelette du Czar
Pickled ham with red cabbage
Rolled oats pudding
Coffee

DINNER
Puree of white beans
Pickles
Striped bass, Portugaise
Braised beef
Macaroni in cream
Chiffonnade salad
Oriental cup
Cakes
Coffee

=Omelette du Czar.= Grate a horseradish root and place in pan with piece of butter. When hot add one-half cup of cream sauce and mix well. Make the omelet, and before turning on the platter put the horseradish in the center. Serve with cream sauce around the edge.

=Pickled ham.= Take a fresh leg of pork, rub with salt and pepper and put in earthern jar. Cover with red or white wine, or water mixed with wine, as you prefer; one onion, one carrot, a piece of celery, parsley in branches, a few pepper berries and a bouquet garni. After two or three days take out the leg of pork and roast in the ordinary manner. Half of the pork pickle may be used to make a flour gravy if desired.

=Red cabbage.= Slice a head of red cabbage very fine. Put in vessel with salt, pepper, one glassful of red wine and two cups of fat bouillon. Cover and cook in oven for two hours.

=Red cabbage, German style.= One sliced red cabbage, one-half glass of vinegar, three sliced apples, two cups of bouillon, and a small piece of salt pork or bacon. Put in oven and cook as above.

=Puree of white beans.= Soak two pounds of white beans over night. Put in pot and cover with stock or bouillon. Cook until soft, strain through fine sieve, put back in pot and add enough bouillon to make a soup. Season to taste, add two ounces of sweet butter, and serve with small squares of bread fried in butter, separate.

=Striped bass, Portugaise.= Take a whole bass and cut in slices two inches thick. Put in a buttered pan one-half of an onion chopped, three chopped shallots, a little chopped garlic and parsley, two tomatoes cut in small squares and a bouquet garni. Place the fish on top, season with salt and pepper, add one glass of white wine, one cup of stock or fish broth, cover and cook slowly. When done remove the bouquet, place the fish on platter and reduce the broth one-half. Add four ounces of butter, mix well and pour over the fish. Sprinkle with a little fresh-chopped parsley mixed with a little finely chopped garlic.

=Macaroni in cream.= Boil the macaroni in salt water. When done drain, add cream sauce, a little sweet butter, salt and Cayenne pepper. Serve grated cheese separate.

DECEMBER 19

BREAKFAST
Picked-up codfish in cream
Rolls
Coffee

LUNCHEON
Grapefruit with maraschino
Poached eggs, a l'Indienne
Nivernaise salad
German huckleberry pie
Coffee

DINNER
Oysters on half shell
Clam broth in cups
Salted almonds
Boiled whitefish, Golfin
Hollandaise potatoes
Salade Rejane
Pistache ice cream
Assorted cakes
Coffee

=Picked-up codfish in cream.= Soak one pound of codfish in cold water over night. Cut two fresh-boiled potatoes in small squares. Put the codfish in cold water and boil for ten minutes, drain, and shred the fish in small pieces. Put in pot with the potatoes, add two cups of cream sauce, salt and a little Cayenne pepper, and simmer for ten minutes.

=Poached eggs, a l'Indienne.= Lay hot poached eggs on plain boiled rice and cover with curry sauce.

=Curry sauce.= Simmer one onion, one leek, a small piece of celery, one bay leaf, a branch of thyme and a little garlic in three ounces of butter. Then add two spoonsful of curry powder and two of flour. When hot add one quart of stock, one sliced apple, one sliced banana saute in butter, and one-half cup of Indian chutney. Boil for twenty minutes, strain through a fine sieve and salt to taste. This sauce is used for chicken, fish, oysters, lamb, veal, etc., and should be made respectively with chicken broth, fish broth, juice of oysters, and so forth.

=Salade Nivernaise.= Cut in dices cooked carrots, beets and turnips. Place in salad bowl in separate piles with a bouquet of watercress in center. Season with French dressing.

=Boiled whitefish, Golfin.= Boil in the same manner as codfish. Serve on napkin, garnished with parsley, lemon and small boiled potatoes. Serve sauce separate. See below.

=Sauce Golfin.= White wine sauce mixed with small strips of boiled smoked tongue and gherkins.

=Salade Rejane.= Boiled celery root and artichoke buttons, and two tomatoes cut in squares. Place in salad bowl in separate piles. Slice two pimentos and place in center. Season with French dressing.

=Pistache ice cream.= Prepare a vanilla ice cream mixture. Crush one-quarter pound of pistachio nuts to a very fine paste, mix with a little orange flower water and two ounces of sugar. Infuse in the vanilla ice cream mixture, and strain when hot. Allow to become cold, color a very light green, and freeze.

DECEMBER 20

BREAKFAST
Sliced bananas
Shredded wheat biscuit with cream
Dry toast
Tea

LUNCHEON
Consomme Orleans
Poached eggs, Diane
Tripe a la Creole
Boiled rice
Demi tasse
Coffee eclairs

DINNER
Potage Alexandra
Fish patties, Bagration
Veal kidney roast
Turnips glaces
Gendarmes potatoes
Celery root, field and beet salad
Bavarois au chocolat
Macaroons
Coffee

=Consomme Orleans.= Boiled barley well-washed so it will not discolor the soup, small chicken dumplings, peas, one peeled tomato cut in very small squares, and some chopped chervil. Put in consomme just before dishing up.

=Poached eggs, Diane.= Line a tartelette mould with paste and fill with raw white beans to support the walls, and bake in oven. Then throw out the beans and fill with tomatoes saute in butter, place a poached egg on top, cover with Hollandaise sauce, and put in hot oven for a second.

=Tripe a la Creole.= Cut two pounds of boiled tripe in strips, put in casserole one pint of Creole sauce and boil for thirty minutes. Serve with boiled rice.

=Potage Alexandra.= Half veloute of chicken and half cream of potatoes.

=Veal kidney roast.= Secure a loin of veal with the kidneys left in, roll, season well and roast in the same manner as shoulder of veal.

=Fish patties, Bagration.= Small pieces of sole, twelve oysters, and twelve Little Neck clams boiled in white wine. Drain and add six heads of French mushrooms sliced, one sliced truffle, and enough white wine sauce to make the consistency of a stew. Have the patty shells very hot, and fill.

=Turnips glaces.= Cut the turnips in pieces four times the size of an almond, and put to boil in salt water. When nearly done drain, add a small piece of butter and put in oven until yellow. Then add one spoonful of meat extract and glace them.

=Gendarme potatoes.= Cut the potatoes in the same shape as for French fried. Put in pan with piece of butter and roast in oven. When half done add one sliced onion and finish roasting. Sprinkle with salt and chopped parsley before serving.

=Celery root, field and beet salad.= Boil two peeled celery roots. When cold slice and put in salad bowl with field salad on top, and decorate with sliced boiled beets. Season with French dressing.

DECEMBER 21

BREAKFAST
Stewed rhubarb
Boiled eggs
Dipped toast
Rolls
Coffee

LUNCHEON
Sweet-and-sour bananas
Consomme Massenet
Blood pudding
Mashed turnips
Camembert cheese
Crackers
Coffee

DINNER
Potage Reine Margot
Celery
Boiled salmon, sauce Riche
Olivette potatoes
Breast of chicken, Alexandra
Hearts of lettuce
Philadelphia ice cream
Assorted cakes
Coffee

=Sweet-and-sour bananas.= Put six ounces of brown sugar and some pepper berries tied in cheese cloth, in one quart of vinegar and bring to the boiling point. Then add three sliced green peppers and boil for two minutes, add six sliced pimentos and remove the pepper berries. Peel one dozen bananas and put them in an earthern jar and pour the boiling vinegar and peppers over them. Let stand for twelve hours and serve cold.

=Consomme Massenet.= Garnish the consomme with boiled carrots cut in half-moon shape, and boiled macaroni cut in pieces one-half inch long. Sprinkle with chopped chervil.

=Blood pudding.= Made of pork blood, etc., and may be obtained from your butcher. Broil or fry in butter.

=Potage Reine Margot.= To cream of chicken add some almonds mashed fine, mixed with a little cream, and strained. This is called almond milk.

=Sauce Riche.= Mix a tablespoonful of anchovy paste with a pint of Hollandaise sauce, add one truffle, three heads of French mushrooms, and one dozen shrimps cut in small squares.

=Breast of chicken, Alexandra.= Take the breasts of a raw roasting chicken, season with salt and pepper, put in saute pan with butter. Cook until nice and yellow, add one-half cup of cream and finish cooking. Place the breasts on two oval croustades filled with string beans saute. Add the cream gravy to a cup of Mornay sauce, with a little paprika, cover the breasts with this sauce and bake in oven till golden yellow. Serve on napkin with parsley in branches.

=Vanilla Bavarois.= Boil one quart of milk with one-half of a split vanilla bean. Stir in gradually, until it gets creamy, six ounces of sugar mixed with the yolks of four eggs. Add five leaves of gelatine that have been washed in cold water, stirring until melted. Strain, when cold add one pint of rich, very stiff, whipped cream. Pour into moulds of fancy shape and place in ice box for about two hours. Serve with vanilla sauce or sweetened whipped cream flavored with vanilla.

DECEMBER 22

BREAKFAST
Baked apples with cream
Scrambled eggs with fine herbes
Crescents
Coffee

LUNCHEON
Croustade Cancalaise
Consomme Fleury
Ragout a la Deutsch
Roquefort cheese
Crackers
Coffee

DINNER
Potage Faubonne
Medaillon of sole, St. Victor
Roast squab
Asparagus Hollandaise
Duchesse potatoes
Romaine salad
Pineapple water ice
Assorted cakes
Coffee

=Scrambled eggs with fine herbs.= Add to the eggs some fine cut chives, parsley and chervil.

=Croustade Cancalaise.= Drain off the juice from pickled oysters and fill the croustades with them. Cover with sauce Tyrolienne and garnish with chopped hard-boiled eggs.

=Consomme Fleury.= Sliced sorrel boiled in water for a second, boiled rice, small asparagus tips and peas, in equal parts. Serve in consomme.

=Ragout a la Deutsch.= One-half pound of sliced raw tenderloin of beef, and three lamb kidneys, season with salt and pepper and fry in frying pan with very hot butter. When done remove the meat and place in a deep dish. Put three chopped shallots and a green pepper cut in small dices, in the butter in frying pan and simmer for a minute. Drain, add two cups of brown gravy and one cup of saute potatoes. Mix with the meat, but do not allow to boil. Serve from the deep dish or casserole.

=Potage Faubonne.= Make a puree of white beans and bind with the yolk of one egg mixed with a little cream. Serve small squares of bread fried in butter, separate.

=Medaillon of sole, St. Victor.= Cook the fish in white wine and allow to become cold. Mix the stock with white wine sauce, bring to a boil and reduce until it becomes very thick. Strain and mix with equal parts of mayonnaise, whipping well so it will not turn. Let the sauce become cold and pour over the fish, and place in the ice box. Boil three eggs for seven minutes, cool, split in two crosswise, remove the yolk and fill with fresh caviar. Turn the eggs upside down and cover with some of the fish sauce, colored a delicate rose. Cut some peeled tomatoes in the form of strawberries, and make a vegetable salad mixed with a little thick mayonnaise. Make a pyramid of the salad in the middle of the dish, place the fillet of sole around it, and garnish with the eggs and tomatoes. Sprinkle with chopped parsley.

DECEMBER 23

BREAKFAST
Honey in comb
Waffles
Yarmouth bloater
Rolls
Coffee

LUNCHEON
German pancakes
Chocolate
Whipped cream

DINNER
Potage Mathilda
Lobster croquettes, cream sauce
Plain potted squab chicken
Stewed tomatoes
Lettuce braise
Chateau potatoes
Cold artichokes, mustard sauce
Charlotte aux pommes
Coffee

=German pancakes.= Two eggs, one-half cup of milk, one-half cup of flour, a pinch of salt, a little nutmeg and one teaspoonful of sugar. Mix well. Have a large frying pan ready with hot butter. Be sure and have the butter run all over the inside of the pan so the pancake will not stick to the sides when it rises. Pour in the batter and place in oven. When nearly done, powder with sugar and put back in oven to brown. Serve with lemon and powdered sugar.

=Potage Mathilda.= Cream of cucumbers with small squares of bread fried in butter.

=Rice Creole.= Put in sauce pan three ounces of butter, one chopped onion, a slice of raw ham cut in small squares, and one green pepper cut in small dices. Simmer until the onions are soft, then add one cup of washed rice, one peeled and chopped tomato, two red peppers (pimentos), cut in small dices, two cups of stock or bouillon, and a little salt. Cover and put in oven until the rice is soft. Before serving add two spoonsful of grated Parmesan or Swiss cheese. This rice may be used for stuffing green peppers, tomatoes, onions, etc.

=Chicken croquettes.= Three cups of chicken hash made from white and dark meat, one cup of chopped fresh or canned mushrooms, and one-half onion chopped very fine. Simmer in butter. Then add two cups of Allemande or cream sauce, season with salt and Cayenne pepper. Put on fire and reduce until thick. Bind with the yolks of two eggs. Allow to become cold, and form in pyramid shape or in the shape of a large cork, bread, and fry in swimming fat until well colored. Serve on napkin with sauce separate, or around the croquettes. A chopped truffle may be added before simmering, if desired.

=Sweetbread croquettes.= Three cups of sweetbreads parboiled and cut in small dices, and if desired, one chopped truffle. Simmer with chopped onions, and then follow recipe for chicken croquettes.

=Lobster croquettes.= Three cups of lobster cut in small dices, one cup of canned or fresh mushrooms, and one truffle chopped fine. Simmer all in butter, then add one-half glass of sherry wine and cook for two minutes, then add two cups of cream sauce and reduce. Bind with the yolks of three eggs. Follow directions for chicken croquettes for cooking and serving.

DECEMBER 24

BREAKFAST
Preserved figs with cream
Shirred eggs
Dry toast
Cocoa

LUNCHEON
Petite marmite
Broiled lobster
Roast beef
Cleo potatoes
String bean salad
Lemon pie
Coffee

DINNER
Potage Duchesse
Fillet of sole, Marguery
Roast lamb, mint sauce
Succotash
Broiled fresh mushrooms on toast
Alligator pear salad
Peach Tetrazzini
Assorted cakes
Coffee

=Petite marmite.= Put in a vessel with cold water to cover, five pounds of short ribs of beef and a soup hen. Season with a spoonful of salt, and bring to a boil, and skim carefully so the broth will be clear. Then add two large carrots, three turnips, a piece of cabbage, one stalk of celery and four leeks, all tied in a cheese cloth; one bouquet garni, and a large marrow bone. When beef and fowl are well done remove, take off the skin and fat and cut the meat in pieces one inch square. Remove the bouquet garni, and cut the cabbage, carrots, turnips, celery and leeks in round pieces one-half inch in diameter. Put the beef, chicken and vegetables in another pot and strain the broth over them. Boil slowly for five minutes. Have your butcher saw some raw marrow bones in wafers as thin as paper, and add them to the soup at the last moment. Serve very hot in soup tureen, with a sprinkle of chopped chervil. Cut some crust of bread or rolls in diamond shape, bake in oven till brown, and serve separate. Special earthern petite marmite pots are carried at the large stores, and are preferable to tureens for serving.

=Broiled lobster.= Cut a live lobster in two lengthwise, season with salt and pepper, sprinkle with olive oil, and broil on hot iron. Serve with maitre d'hotel sauce, garnished with lemons and parsley.

=Cleo potatoes.= Cut raw potatoes in pear shapes the size of an egg, parboil in salt water, then put in a well-buttered pan pointed end up, sprinkle with melted butter and roast in oven, basting all the time till brown. When done, salt and serve on napkin, garnished with parsley.

=String bean salad.= Put in salad bowl some cold boiled string beans, sprinkle with very finely-sliced chives, chopped parsley, salt and fresh-ground black pepper, and one-third vinegar and two-thirds olive oil.

=Potage Duchesse.= Cream of rice with royal in strips.

=Fillet of sole, Marguery.= Prepare the sole as for "au vin blanc." Place on top of each fillet two parboiled mussels, and two heads of French mushrooms, cover with sauce "au vin blanc," sprinkle with bread crumbs made from stale rolls, and a little butter, and bake in hot oven until a light yellow color.

DECEMBER 25

BREAKFAST
Hothouse raspberries with cream
Oatmeal
Rolls
Coffee

LUNCHEON
Eggs ministerielle
Cold assorted meats
Chiffonnade salad
Pont Neuf cake
Demi tasse

DINNER
Blue Points, mignonette
Bisque d'ecrevisses
Salted almonds. Celery
Ripe California olives
Fillet of trout, Cafe de Paris
Sweetbreads braise, au jus
Puree de marrons
Roast goose, apple sauce
Sweet potatoes, Southern style
Pate de foie gras de Strasbourg
Lettuce salad, aux fines herbes
Frozen diplomate pudding
Assorted cakes
Pont l'eveque cheese Crackers
Nuts and raisins Coffee

=Eggs ministerielle.= Cut sandwich bread in slices about two inches thick. With a round cutter about three inches in diameter cut out the white of the bread. With another cutter about an inch and a half in diameter cut out the center of the round slices, leaving a ring of bread. Soak these rings in thick cream for a second, put on buttered dish, break an egg in the center of each, salt and pepper, cover with a light cream sauce, sprinkle with grated cheese, and bake in oven for about eight minutes.

=Pont Neuf potatoes.= Three times the size of regular "French" fried potatoes.

=Sweetbreads braise au jus. (Glace).= Place in buttered saute pan one sliced onion, one carrot, a little parsley, a bay leaf and a clove, and a few pepper berries. Put three parboiled sweetbreads, which may be larded with fresh or salted pork if desired, on top, add one-half cup of bouillon, salt, and put over fire to boil. When reduced place in oven, add a small quantity of meat extract, and glace by basting continually with its own broth, until well browned. When done lay on platter and strain the broth over them.

=Bisque d'ecrevisses.= Remove the tails of three dozen ecrevisses. Use two-thirds of the shells, broken up, to make the soup, and one-third for ecrevisse butter. Simmer in butter one onion, one carrot, a leek and a little celery, all cut up; with one bay leaf, some thyme and one spoonful of black pepper berries. Then add the broken shells, two spoonsful of flour, one glass of white wine, one-half glass of brandy, one gallon of bouillon and one cup of raw rice. Season with salt and Cayenne pepper, cook till rice is very soft, and strain through fine sieve. Bisque should be a little thicker than other cream soups. Before serving add two spoonsful of ecrevisse butter and stir well, then add the ecrevisse tails and one-half glass of Cognac.

=Ecrevisse= butter. Break fine in mortar some ecrevisse (crayfish) shells. Put in sauce pan with one-half pound of butter, one-half onion, one-half carrot, a small piece of celery, one-half of a leek stalk, a little thyme, one bay leaf and a few pepper berries, and simmer in oven till butter is clarified, or clear, and all the other liquids evaporated. Squeeze through cheese cloth into a bowl standing in ice. The butter will rise to the top, and may be easily removed when cold. This butter is used with many sauces, soups, etc.

=Lobster butter.= Use lobster shells and prepare in the same manner as ecrevisse butter. This butter is used for lobster sauce, Newburg dishes, soups, etc.

DECEMBER 26

BREAKFAST
Stewed prunes
Boiled eggs
Toast
Tea

LUNCHEON
Grapefruit en supreme
Cold goose and ham, apple sauce
Romaine salad
Brie cheese
Crackers
Coffee

DINNER
Potage bonne femme
Roast ruddy duck
Fried hominy and currant jelly
Cold asparagus, mustard sauce
Baba au rhum
Coffee

=Potage bonne femme.= Puree of white beans with Julienne of vegetables.

=Fillet of sole, Florentine.= Put the fillet of one sole in a buttered pan, salt, add one-half glass of water mixed with white wine, and boil until done. In the center of a buttered platter put a cup of puree of spinach and place the boiled fillet on top, cover with Mornay sauce, with grated cheese and small bits of butter on top of the sauce. Bake in oven until brown.

=Roast ruddy duck.= Roast for twelve minutes, in the same manner as teal duck.

=Baba au rhum.= One-half pound of flour, one ounce of yeast, three ounces of butter, two ounces of sugar, two ounces of currants and the rind and juice of one lemon. Dissolve the yeast in one cup of warm milk and make a soft sponge with half of the flour, cover and let rise in a warm place. Work the sugar and the butter together until creamy, add the eggs and lemon and the rest of the flour. When the sponge has risen to twice its original size mix with the batter; at the same time adding the currants. Fill baba moulds half full and let raise until nearly to the edge of the moulds. Bake in a rather hot oven. When done soak well in a syrup made with one pint of water, one pound of sugar, one gill of rum and the juice of a lemon. Pour some of the sauce over the babas when serving.

=Savarin au kirsch.= Make a dough the same as for baba au rhum, but omit the currants. Fill a round crown-shaped savarin mould half full, allow to raise, and bake. Soak in a syrup made of one pint of water, one pound of sugar, and one gill of kirschwasser. Serve warm.

=Savarin Chantilly.= Same as savarin au kirsch, but decorated with whipped cream, and served cold.

=Savarin Montmorency.= Like savarin au kirsch, but serve hot with stewed stoned cherries as sauce.

=Savarin mirabelle.= Same as savarin au kirsch, but serve hot with stewed stoned mirabelles.

DECEMBER 27

BREAKFAST
Preserved figs
Ham and eggs
Toasted corn muffins
Coffee

LUNCHEON
Consomme in cups
Ripe olives
Panfish saute, meuniere
Stewed tripe, Blanchard
Savarin au kirsch Coffee

DINNER
Potage Flamande
Frogs' legs, saute a sec
Roast sirloin of beef, Porte Maillot
Lettuce braise
Chateau potatoes
Endive salad
Biscuit glace
Assorted cakes
Coffee

=Stewed tripe, Blanchard.= Simmer a chopped onion in three ounces of butter, add one pint of bouillon, or stock, or chicken broth, one spoonful of flour, one pound of tripe cut in strips, one cupful of raw round potatoes cut out with a small-size "Parisian" spoon, one bouquet garni and one gill of white wine. Cover and cook for one hour, or until potatoes are very soft. Before serving remove bouquet garni and sprinkle with fresh-chopped parsley.

=Potage Flamande.= Potato soup mixed with brunoise.

=Frogs' legs, saute a sec.= To have the best flavor frogs should be killed just before cooking. Remove the skins and cut off the hind legs, salt and pepper them and roll in flour. Saute one dozen frogs' legs in three ounces of hot butter in a frying pan, for a few minutes over a good fire. Then add a chopped shallot and let simmer for a few minutes. The legs should then be crisp. Serve on a platter with chopped parsley and lemon.

=Roast sirloin of beef, Porte Maillot.= Roast the sirloin, serve with sauce Madere, garnish with small French carrots, celery braise, lettuce braise and chateau potatoes.

=Lettuce braise.= Wash four heads of large romaine lettuce in cold water, parboil in salt water, cool, and squeeze dry with the hands. Cut each head in four lengthwise, remove the stem, season with salt and pepper, and fold so both ends come together. Place a piece of pigskin in the bottom of a buttered pan, put the lettuce on top, and add a sliced onion, one carrot and a bay leaf. Cover with buttered manilla paper and allow to simmer for a while. Then add one cup of stock, put in oven and cook until soft. Used for garnishing entrees, etc.

=Biscuit glace.= Put in double boiler eight yolks of eggs, one-half pound of sugar, and one-half of a split vanilla bean. Cook until it thickens, stirring continually. Then remove from the fire and beat with an egg whip until cold and very light. Remove the vanilla bean, add one quart of whipped cream and mix lightly. Put in fancy paper cases or fancy moulds, and freeze. Before serving decorate the tops with whipped cream, or any kind of ice cream or water ice.

=Biscuit glace, St. Francis.= Fill some oblong paper cases with biscuit glace foundation, put in ice box to freeze, decorate the tops with pistachio and strawberry ice cream before serving.

=Biscuit glace= of strawberry, raspberry, coffee, pistachio, chocolate, apple, mapleine, pineapple, kirsch, peppermint, etc. Same as Biscuit Glace, but decorate with the desired ice cream or water ice before serving.

DECEMBER 28

BREAKFAST
Broiled Finnan haddie
Baked potatoes
Rolls
Coffee

LUNCHEON
Canape of sardines
Boston baked beans
Brown bread
Coffee

DINNER
Seapuit oysters
Cream of rice
Salted pecans
Fillet of flounder, Cafe Riche
Spring lamb tenderloin, Thomas
Roast chicken, au jus
Hearts of romaine, egg dressing
Strawberry parfait
Macaroons
Coffee

=Broiled Finnan haddie.= (Smoked haddock). Remove the bones, roll in oil and put on iron to broil. When done on both sides place on platter, cover with maitre d'hotel sauce or plain melted butter, garnish with parsley in branches and quartered lemons.

=Cream of rice.= Melt in sauce pan two ounces of butter, add one-quarter pound of rice flour, and when hot, one and one-half pints of chicken broth. Boil for ten minutes and strain. Season with salt and Cayenne pepper, and add one-half pint of hot cream and a small piece of butter before serving.

=Salted Pecans.= Roast one-half pound of shelled pecans to a light brown color, wet with a solution of water and a little gum Arabic, or the white of an egg, while they are still hot, and then dust over with one spoonful of fine table salt and stir until dry.

=Salted English walnuts.= Follow directions for pecans.

=Fillet of flounder, Cafe Riche.= Put the fillets in a buttered pan, cover with white wine, and boil. When done place on platter, pour Genoise sauce with the addition of a spoonful of beef extract, over the fish.

=Spring lamb tenderloin, Thomas.= Broil the tenderloin and dish up on buttered toast, and cover with sauce Colbert. Garnish on one side with small boiled potatoes covered with cream sauce, and flageolet beans on the other.

=Flageolet beans.= These are French beans and can be obtained in cans. Put on the fire in salt water, bring to the boiling point, and drain. Add sweet butter, salt and pepper, mix well and serve immediately.

=Egg dressing, for salads.= Chop two hard-boiled eggs, and put in salad bowl with one-half teaspoonful of French mustard, one pinch of salt, some fresh-ground pepper, a little chopped parsley, a little chervil, two spoonsful of vinegar and four of olive oil. Mix well.

=Strawberry parfait.= With one quart of strawberry ice cream mix one pint of sweet whipped cream. Put in moulds or glasses and serve with whipped cream on top.

=Parfaits.= Pistachio, vanilla, chocolate, peach and cafe, all prepared the same as strawberry.

=Neapolitan parfait.= Put in mould or glass, three kinds of parfaits, as strawberry, vanilla and pistachio. Allow to become very hard in ice box, and serve whipped cream on top.

=Wilson parfait.= Peach parfait with the addition of some chopped peeled peaches. Serve with whipped cream and a crystallized violet on top.

DECEMBER 29

BREAKFAST
Baked apples
Oatmeal with cream
Rolls
Coffee

LUNCHEON
Canape Monte Carlo
Poached eggs, Persanne
Tosca salad
French pastry
Coffee

DINNER
Consomme Madrilene
Ripe California olives
Boiled salmon, sauce Anglaise
Ragout fin
Stanislaus salad
Cream cheese with Bar le Duc
Crackers
Coffee

=Canape Monte Carlo.= Puree of foie gras lightly mixed with a little stiff mayonnaise and spread on thin toast. Garnish around the edge with chopped yolks of hard-boiled eggs, and serve on napkins with parsley in branches.

=Eggs Persanne.= Place hot poached eggs on a round toast, cover with tomato sauce and sprinkle with fine chopped ham and parsley.

=Tosca salad.= Cut in fine strips about one inch long some boiled ham, tongue, cooked potatoes and buttons of artichokes. Arrange in salad bowl with some asparagus tips in the center, garnish with the chopped yolks and whites of hard-boiled eggs, separate; and serve with French dressing.

=Consomme Madrilene.= Slice a handful of sorrel and cook for five minutes in consomme. Add vermicelli and one tomato cut in small dices. Serve grated cheese separate.

=Boiled salmon, sauce Anglaise.= Cook the salmon in the same manner as for Hollandaise. For sauce Anglaise use one pint of Hollandaise sauce, mixed with two chopped hard-boiled eggs, sliced chives, chopped parsley and chervil. Serve separate.

=Stanislaus salad.= Remove the inside leaves of a whole head of lettuce, leaving a green bowl. Put in bottom, celery cut in long strips, with slices of grapefruit and seedless grapes cut in half, on top. Sprinkle with chopped walnuts. Serve with French dressing.

=Ragout fin.= Slice some parboiled tender sweetbreads, chickens' livers, chickens' combs, chickens' kidneys and truffles, and saute in butter, cooking each separately. Then put all in one pan, add a half glass of good sherry, boil for one minute, add a half pint of brown gravy, simmer for a few minutes, and serve with chopped chervil on top. Chickens' combs and kidneys come in bottles from France. If you wish you may cut the tips from raw rooster combs, put in boiling water for a minute, when they can be rubbed with salt to remove the skin. Then soak in cold water to cause the blood to run out, and boil in salt water till soft.

=Cream cheese with Bar le Duc.= Mix some cream cheese with a little whipped cream and spread on plate in the shape of a ring. Put some red Bar le Duc jelly in center. Serve toasted crackers separate.

DECEMBER 30

BREAKFAST
Grapefruit
Pork sausages Apple sauce
Wheat cakes Coffee

LUNCHEON
Plain consomme in cups
Fried fillet of sole, remoulade
Brie cheese and crackers Coffee

DINNER
Potage Jackson Crab meat Monza
Chicken dumplings, sauce Allemande
Braised beef a la mode Peas a la Francais
Duchesse potatoes
Pineapple biscuit glace
Assorted cakes Coffee

=Fried fillet of sole.= Clean and trim the fillets, season with salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and fry in swimming hot lard for five minutes. Remove and serve on napkin with quartered lemons and fried parsley. Sauce separate.

=Remoulade sauce.= Take a handful of spinach, one of watercress and one of parsley and mash fine in a mortar. Put in a cloth and press out the juice. Mix the juice with a pint and a half of mayonnaise, add four chopped gherkins and some sliced chives.

=Crab meat, Monza.= Wash carefully one pound of fresh mushrooms, and cut each one in four. Put in saute pan with two ounces of butter and simmer for thirty minutes. When the mushrooms are soft add the meat of one crab cooked in cream. Before serving add one gill of dry sherry wine.

=Crab meat in cream.= Remove the meat from the shell of a boiled crab. In a sauce pan put a piece of butter the size of an egg, and place on stove. When warm add two spoonsful of flour and allow to become hot, then add one pint of boiling milk and one-fourth of a pint of hot cream. Stir well and boil for ten minutes. Season with salt and Cayenne pepper, then add the crab meat and serve in deep dish. Serve dry toast separate.

=Chicken dumplings.= (Quenelles de volaille). Take the breast of a raw fowl and trim carefully away the fat, using the white meat only. Chop very fine and pass through a fine sieve, place in a bowl on ice, season with salt and Cayenne pepper, and with a wooden spoon stir in little by little some very thick cream (not whipped), which has been kept on ice. Add the cream until you have nearly double the amount of force meat. Have two teaspoons in cold water. Take one and fill with the force meat, make a little hole in the middle and fill with goose liver puree and close up. Remove the dumpling from the first spoon with the other one and place on a buttered pan, and continue. When enough are formed cover with stock and bring to the boiling point, then set off the fire and let stand for ten minutes on the back of the range. The force meat may be used for small dumplings without the puree of goose liver; or some other filling may be used. Make them small for garnishing consomme, vol au vent, patties, financiere, tortue, etc. The force meat is also used to make timbales of chicken.

=Sauce Allemande.= Cut up three pounds of veal bones, put in vessel with two gallons of water, bring to a boil and skim. Add one onion, a carrot, a little celery and leek, some pepper berries, two cloves, a sprig of thyme and some salt. Boil for two hours and strain. Put in sauce pan three ounces of butter, when hot add two ounces of flour and heat again. Then add a pint and a half of the broth, boil for ten minutes, season and strain. This is the foundation of many fancy sauces.

=Potage Jackson.= Potato soup with small pieces of macaroni added.

DECEMBER 31

BREAKFAST
Raw apples
Rolled oats with cream
Buttered toast
Cocoa with whipped cream

LUNCHEON
Poached eggs, Zingara
Calf's head, vinaigrette
Boiled potatoes
Lemon pie
Coffee

DINNER
Toke Point oysters
Potage Americaine
Fillet of sole, Valeska
Saddle of lamb, international
Chiffonnade salad
Coffee ice cream
Alsatian wafers
Demi tasse

=Poached eggs, Zingara.= Poached eggs on toast. Cover with tomato sauce and small strips of tongue.

=Potage Americaine.= Put in a pot one onion, one leek, and a little celery, and simmer in three ounces of butter until soft. Then add two spoonsful of flour and simmer again. Now add one peeled and cut up squash, a bouquet garni and two quarts of stock, and boil till well done. Remove the bouquet garni and strain the remainder through a fine sieve. Season with salt and pepper. Before serving add one cup of cream and two cups of plain boiled rice.

=Fillet of sole, Valeska.= This is stuffed fillet of sole with a slice of lobster and a slice of truffle on top, and cooked in white wine. Reduce broth and add Hollandaise sauce, and stir in a spoonful of ecrevisse butter to give a pink color.

=Saddle of lamb, international.= Put saddle of lamb in a roasting pan with one carrot, an onion, a piece of celery, a few pepper berries and some parsley in branches. Season the saddle with salt and pepper, rubbing in well. Spread some butter over the top and roast in oven, basting continually so it will not become dry. Cook for forty minutes, then take saddle from the pan, remove the fat and add to the gravy a spoonful of flour and a cup of stock or hot water, salt, cook for five minutes and strain. Before serving add one-half gill of sherry wine. For international garnishing use a bouquet each of puree of peas, mashed potatoes and puree of chestnuts.

=Coffee ice cream.= Add to vanilla ice cream before freezing one pint of strong coffee and one-quarter pound of sugar.

=Calf's head, plain.= Cut the flesh, tongue and brains from the skull and put in cold water for six hours. Put the brains aside. (See index for calf's brains.) Put the rest of the meat on the fire in water with a handful of salt, bring to a boil and allow to cool. Then cut in square pieces, leaving the tongue whole. Put the cut-up pieces in a pot, cover with water, add one handful of salt, a carrot, an onion, a spoonful of black pepper berries, one bouquet garni and a lemon cut in two. Boil till well done. If not to be used right away put in earthen jar and strain the broth over it.

=Vinaigrette sauce.= Chop fine one small sour pickle and add salt, some fresh-ground black pepper, one spoonful of vinegar, two spoonsful of olive oil, some sliced chives, chopped parsley and chervil. If desired, add one chopped shallot and a spoonful of chopped capers.

Selections from The Hotel St. Francis Menu Files

_Hotel St. Francis, Oriental Dinner_, May 15 1917:

Fruit Salad, Oriental
Cream of Chicken, Sam Yong
Mixed Chinese Nuts
Halibut, Veronica
Chop Suey
Roast Duckling, Apple Sauce
Noodles
Cold Artichoke
Mikados Glacee
Mignardises
Demi Tasse

_Hotel St. Francis, Californian Dinner_, March 31, 1917:

California Oysters
Clear Green Turtle, Sherry
Salted Almonds
Sand Dabs, Meuniere
Sweetbreads braise, with Peas
Broiled San Francisco Jumbo Squab
Chateau Potatoes
Cold Fresh Asparagus, Mustard Sauce
Cafe Parfait
Assorted Cakes
Demi Tasse

_French Dinner_, March 15, 1917:

Coeur de Palmier, Victor
Creme de Volaille, a la Reine
Amandes Salees
Truite de Riviere, Meuniere
Pommes Parisienne
Pigeonneau au Cresson
Petits Pois Etuves
Salade de Saison
Pudding Diplomate Glace
Petits Fours
Demi Tasse

_To meet Mr. Masaya Suzuki, director of The Sumitomo Bank, Limited, and director-in-chief of The Sumitomo General Head Office. Mr. Seiichi Koh, host_, April 10, 1919:

Canape Favorite
Toke Point Oysters
Green Turtle Soup
Almonds Celery Olives
Seafood, Mariniere
Noisette of Spring Lamb, Colbert
Sherbet Fleur de Palma
Sweetbreads Conte de Nassau
Breast of Chicken, St. Francis
Potatoes Clarence
Heart of Lettuce, Fines Herbes
Biscuit Emaline
Friandises
Coffee

_Amontillado Sherry_
_Pommery Greno_
_Liqueurs_

_Hotel St. Francis, Mexican Dinner_, May 23, 1917:

Ecrevisses, Gourmet (Cold)
Abalone Chowder
Salted Jordan Almonds
Boiled Striped Bass, Hollandaise
Potatoes Nature
Pilaff Mexicaine
Roast Imperial Squab
Asparagus Tips
Salade de Saison
Fancy Ice Cream
Wafers
Demi Tasse

_Hotel St. Francis, Italian Dinner_, April 27, 1917:

Hors d'Oeuvres, Italienne
Bisque d'Ecrevisses
Salted Almonds
Shad au Gratin, Piedmontaise
Macaroni, Caruso
Stuffed Imperial Squab
Potatoes, Tetrazzini
Cold Artichoke
Tutti Frutti
Friandises
Bonbon Italien
Demi Tasse

_Hotel St. Francis, Southern Dinner_, May 28, 1917:

Pickled Oysters, New Orleans
Giblet Soup, with Barley
Salted Nuts
Boiled Salmon, Genoise
Vol au Vent, Toulouse
Roast Squab
Potatoes Sybil
Cold Asparagus
Coupe Carolina
Assorted Cakes
Demi Tasse

_Patek-Newman wedding_, August 24, 1915:

Fresh caviar
Toke Points
Essence of Chicken
Celery Olives Salted Nuts
Frogs' Legs, Newman
Noisettes of Lamb, Colbert
Peas Etuve
Champagne Punch
Breast of Duckling
Pommes a la Reine
Salad Veronica
Fancy Ice Cream
Cakes
Coffee

_Mr. Raphael Weill_, May 23, 1915:

California Oysters on Half Shell
Salmon Belly, Bechamel
White Corn Bread, sliced
Saddle of Lamb
Chicory Salad
Asparagus, Sauce Mousseline
Hot Waffles
Cafe au Lait

_Chi Psi Fraternity_, August 28, 1915:

Toke Points
Clear Bortsch
Salted Almonds Celery Olives
Lobster Newburgh
Vol au Vent, Financiere
Chateaubriand, Colbert
Peas a la Francaise
Pommes Chateau
Champagne Punch
Breast of Squab
Salad de Saison
Fancy Ice Cream
Cakes

_Hayashi Banquet_, March 24, 1916:

California Oysters on Half Shell
Potage Lemardelais
Salted Walnuts Olives Celery
Mountain Trout, Meuniere
Pommes Maitre d'Hotel
Noisette of Baby Lamb, Perigord
Croustade St. Germain
Sorbet Doi
Roast Guinea Hen
Lettuce and Tomato Salad
Glace Madeleine
Mignardises
Coffee

_Mr. A. Johnston, dinner to Charles Schwab_, May 9, 1915:

Crab Cocktail, Moscovite
Chicken Gumbo, Princess
Almonds Olives
Sweetbreads, Eugenie
Roast Guinea Hen
Grilled Sweet Potato
Artichokes, French Dressing
Fancy Ice Cream
Assorted Cakes
Coffee

_Mr. James Woods, dinner to Mr. Boomer of New York_, May 13, 1915:

Hors d'Oeuvres
Beef Tea en Tasse Diable
Olives Almonds
Huitres
Vol au Vent of Chicken
Saddle of Lamb
Potatoes Reine
Chicory
Asparagus, Hollandaise Sauce
Bavarois
Cakes
Coffee

_Knights of the Royal Arch_, May 20, 1915:

Toke Points
Cream of Celery
Olives Almonds
Striped Bass, Joinville
Tournedos Forestiere
Pommes Rissole
Peas Etuve
Champagne Punch
Roast Squab Chicken
Salad de Saison
Fancy Ice Cream
Cakes
Coffee

_Mrs. Neustadter_, February 14, 1916:

California and Toke Points
Consomme de Volaille, Royal
Almonds Olives
Frogs a la Michels
Asparagus, Hollandaise
Chicken Poele
Brandied Peaches
Pommes Fondantes
Goose Liver Saute
Lettuce, French Dressing
Fancy Ice Cream
Assorted Cakes
Coffee

_Real Estate Banquet_, February 5, 1916:

Toke Points
Mongol
English Walnuts Olives Celery
Fillet of Bass, Joinville
Sweetbread Cutlets, Virginia
Peas
Roast Squab
Potatoes Chateau
Salad de Saison
Fancy Ice Cream
Assorted Cakes
Coffee

_Mr. L. J. Scroffy_, February 4, 1916:

Fresh Caviar
Celery Olives Almonds
Terrapin Maryland
Wild Rice
Virginia Ham Glace, Ferrari
Faison Truffles
Salad de Saison
Pudding Glace, Diplomate
Mignardises
Coffee

_Mrs. J. C. Cowdin_, January 27, 1916:

Canape de Caviar Frais
Huitres de Californie
Bortsch Clair en Tasse
Celeri Olives Mures Amandes Salees
Poitrine de Faisan aux Figues
Pommes a la Reine
Petits Pois a la Francaise
Foie d'Oie a la Gelee
Salad de Laitue
Coupe St. Jacques
Mignardises
Demi Tasse

_Mrs. Samuel Rissinger_, January 5, 1916:

Hors d'Oeuvres Russe
Potage Lord Mayor
Almonds Olives Celery
Frogs, Michels
Breast of Pheasant, Rossini
Figs au Madere
Fresh Asparagus, Hollandaise
Salad Veronica
Apple Charlotte
Ice Cream Pralinee
Cakes
Coffee

_Bagmen of Bagdad_, December 30, 1915:

Toke Points
Green Turtle Soup
Celery Olives Almonds
Terrapin Maryland
Noisette of Lamb, Colbert
Haricot Panachee
Potatoes Rissolee
Champagne Punch
Breast of Duck, Currant Jelly
Fried Hominy
Cold Asparagus, Mustard Sauce
Pudding Glace
Assorted Cakes
Coffee

_Mr. Horace Hill_, December 22, 1915:

California Oysters on Half Shell, Mignonnette
Chicken Gumbo, Princess
Celery Olives Almonds
Vol au Vent of Crab Meat, Monza
Saddle of Spring Lamb
Puree of Chestnut
Peas a la Francaise
Aspic de Foie Gras, Romaine
Orange Souffle Glace
Assorted Cakes
Demi Tasse

_Mrs. Jules Levy_, January 10, 1917:

Toke Points
Petite Marmite with Marrow Dumplings
Cheese Straws
Frogs, Neptune
Breast of Duckling a l'Orange
Potatoes Fondantes
Sweet and Sour String Beans
Fresh Asparagus, Hollandaise
Foie d'Oie aux Truffes
Lettuce Salad
Omelette Souffle aux fraises
Demi Tasse

_Mr. Otto Irving Wise_, December 27, 1916:

Queux d'Ecrevisse, Moscovite
Broth in Cups
Celery Olives Almonds
Frogs Mariniere
Boneless Squab Guinea Hen
Pommes a la Reine
Artichoke Bottom, Hollandaise
Mousse de Foie Gras, Virginie
Lettuce Salad, French Dressing
Pudding Diplomate
Fancy Cakes
Coffee

_Mr. L. A. Schwabacher_, December 2, 1916:

Canape de Caviar
Queux d'Ecrevisse, Moscovite
Broth in Cups au Cerfeuil
Celery Olives Almonds
Frogs' Legs a la Schwabacher
Ris de Veau Braise
Truffes de Perigord en Serviette
Boneless Squab Guinea Hen, Farcis
Pommes a la Reine
Asperges Nouvelles, Hollandaise
Mousse de Foie Gras, Virginie
Salad de Laitue
Pudding Diplomate
Mignardises
Demi Tasse

_Mr. Colum_, June 28, 1919:

Canape Caviar with Cocktail
Toke Points
Green Turtle Soup
Almonds Olives
Lobster Newburg
Ham Glace, Champagne Sauce
Timbale of Spinach
Iowa Corn Bread
Vol au Vent Toulouse
Kirsch Punch
Guinea Hen
Potatoes Chateau
Salad
Ice Cream Cakes
Coffee

_Mrs. J. Ehrman, Supper_, October 27, 1915:

Oysters on Half Shell
Frogs in Rings
Broiled Squab on Toast
Shoestring Potatoes
Lettuce Salad
Chocolate Parfait
Strawberry Water Ice
Assorted Cakes
Coffee

_Mr. Charles Schwab_, May 15, 1915:

Supreme Frascate
Potage Lemardelais, Passe
Almonds Olives
Fillet of Trout, Cafe de Paris
Breast of Chicken, Colbert
Peas a la Francaise
Artichokes, Hollandaise Sauce
Terrine de Foie Gras
Lettuce aux Cerfeuil
Bavarois aux Fraise and Framboise
Assorted Cakes
Coffee

_Pacific Musical Club, Supper_, February 23, 1916:

Toke Points
Salted Almonds
Broiled Squab
Sybil Potatoes
Salad de Saison
Ice Cream, Mozart
Fancy Cakes
Coffee

_St. Ignatius University_, November 9, 1916:

Blue Points
Clear Turtle
Almonds Celery Olives
Sole Normande
Filet Mignon, Sauce Madere
Haricots Panaches
Potatoes Noisette
Champagne Punch
Roast Squab Chicken
Salad de Saison
Glace Madeleine
Fancy Cakes
Coffee

_Mr. T. F. Baxter, Supper_, November 20, 1916:

California Oysters on Half Shell, Mignonnette
Crab Meat, Monza
Breast of Squab, Colbert
Lettuce Salad
Fancy Ice Cream
Assorted Cakes
Coffee

_First Subscription Ball, Mrs. S. S. Martin, Supper_, December 22, 1915:

Scrambled Eggs
Bacon
Sausages
Toast Melba
Coffee

_Mr. Ercole Canessa, Luncheon_, May 29, 1915:

Hors d'Oeuvres
Salted Almonds
Fillet of Sand Dabs, Victor, Tartar Sauce
Breast of Chicken, Colbert
Peas Souffle Potato
Souffle Chocolat
Sauce Vanilla
Demi Tasse

_Prudential Insurance Company of America, Luncheon_, February 15, 1916:

Canape of Anchovies
Potage Lambale
Olives
Lobster Newburgh
Loin of Lamb, Zahler
Salad de Saison
Hot Mince Pie
Black Coffee

_Mrs. A. Welch, Luncheon_, February 16, 1916:

Fruit Cocktail in Coupe
Chicken Broth in Cups
Almonds
Fillet of Sole, Tartare
Broiled Squab
Pommes Chateau
Cold Asparagus, Mustard Sauce
Fancy Ice Cream
Cakes Caroline
Coffee

_Dr. Hugo Lieber_, May 18, 1915:

California Oysters
Strained Gumbo
Olives Almonds
Fillet of Sole, Florentine
Breast of Chicken, Colbert
Pomme Foudaietes
Lettuce
Asparagus, Hollandaise Sauce
Ice Cream Cakes
Coffee

_Mrs. Hiram Johnson_, July 22, 1915:

Cantaloupe Moscovite
Beef Tea in Cups
Salted Almonds
Fillet of Trout, Cafe de Paris
Breast of Chicken with Truffles
Potatoes Noisettes
Hearts of Lettuce
Biscuit Glace, St. Francis
Friandises
Demi Tasse

_National Association of Professional Baseball_, November 10, 1915:

Toke Points
Cream a la Reine
Celery Olives Almonds
Fillet of Sole, Joinville
Chicken Croquettes with Peas
Roman Punch
Imperial Squab
Salad de Saison
Fancy Ice Cream
Fancy Cakes
Coffee

_Inland Iron Company_, May 27, 1915: