Chapter II: Preface (2)

DINNER
California oyster cocktails
Bisque of crabs
Ripe olives
Frogs' legs, mariniere
Roast chicken, au jus
Watercress salad
Asparagus Hollandaise
Peach Melba
Carolines (cakes)
Coffee

=Bisque of crabs.= Take two large raw Pacific crabs and put in vessel with cold water, season with salt and a bouquet garni, and boil for one-half hour. Then crack the shells and remove the meat. Use the meat for salad, an entree dish, or to garnish the soup. Put the shell in a mortar and smash fine. In a vessel put one-quarter pound of butter and the broken shell, and simmer. Then add one pint of the water used to boil the crab, and one pint of milk, and boil for ten minutes. Then add one quart of cream sauce, boil again, and strain through a fine sieve. Put back in pot, add one pint of boiling thick cream, salt and Cayenne pepper, and just before serving add three ounces of sweet butter and one cup of crab meat cut in small pieces.

=Cocktail sauce, for oysters (1)= One cup of tomato ketchup, one pinch of salt, a little Cayenne pepper, paprika, and celery salt, one teaspoonful of Worcestershire sauce, and one tablespoonful of tarragon vinegar.

=(2)= One cup of tomato ketchup, one-half teaspoonful of paprika, one spoonful of grated horseradish sauce, salt, one spoonful of Worcestershire sauce, and the juice of one lemon.

=Oyster cocktail.= Use California oysters, Toke Points, Blue Points, Lynnhavens, Seapuits, or any other kind. Put in an oyster cocktail glass and mix with plenty of cocktail sauce. Set the glass in ice, and serve with lemons cut in half.

=Frogs' legs, mariniere.= Cut the hind legs of two dozen small frogs in two. Put in saute pan with three ounces of butter, season with salt and pepper, and simmer for five minutes. Then add six chopped shallots and simmer for three minutes. Then one-half glass of white wine and boil until nearly dry. Then add one pint of Allemande sauce, fricassee sauce, or sauce au vin blanc, and boil for five minutes. Serve with a sprinkle of chopped chives and parsley over the top.

JANUARY 24

BREAKFAST
Preserved strawberries
Finnan haddie in cream
Baked potatoes
Corn muffins
Coffee

LUNCHEON
Eggs Chipolata
Tripe a la mode de Caen
Chocolate eclairs
Coffee

DINNER
Consomme parfait
Pimentos a l'huile
Sand dabs, meuniere
Leg of lamb, Boulangere
Chiffonade salad
Rolled oats pudding
Coffee

=Eggs Chipolata.= Make some shirred eggs and garnish with sauce Madere, to which has been added two small roasted onions, two heads of mushrooms, two small French carrots, three boiled chestnuts, and two very small fried sausages.

=Consomme parfait.= To one pint of lukewarm consomme tapioca add four raw beaten eggs, put in buttered mould, set in pan in boiling water, and put in moderate oven for ten minutes. Allow to cool, cut in slices, and serve in consomme.

=Pimentos a l'huile.= This is a plain hors d'oeuvres. Take a can of pimentos, drain off the juice, cut the pepper in four; place on a platter, season with salt and pepper, add one part vinegar and two parts olive oil, and sprinkle with chopped parsley.

=Leg of lamb, Boulangere.= Season a leg of lamb with salt and pepper, and rub with garlic and butter. Put in roasting pan with a cup of water and a bouquet garni. Slice two large onions very fine, also six raw potatoes the size of a silver dollar, mix, season with salt and pepper, and place around the leg of lamb. Put small pieces of butter on top, put in oven, and baste the meat only. It will require about one and one-quarter hours to cook. Do not disturb the potatoes while cooking. When done remove the bouquet garni, and serve the meat and potatoes very hot, with chopped parsley on top.

=Rolled oats pudding.= Boil one pint of milk with half of a split vanilla bean; add two ounces of rolled oats and two ounces of sugar, and cook for about ten minutes. Remove from the fire. Separate the yolks and whites of four eggs, add the yolks to the rolled oats and mix well. Beat the whites very hard with a whip, and add to the batter lightly. Put in buttered pudding mould and bake in bain-marie (hot water bath) for about thirty minutes. Take out of mould and serve with vanilla cream sauce.

=Vanilla cream sauce.= Boil one pint of milk with one-quarter of a split vanilla bean. Mix one-quarter of a pound of sugar with two eggs and one spoonful of sifted flour. Pour the boiling milk over this mixture, and put back on the fire, stir well, and allow to become thick. Then add one cup of cream, strain and serve.

=Cream sauce (sweet--quick).= One pint of cream, two ounces of sugar, and some flavoring. Mix well, and serve hot or cold.

JANUARY 25

BREAKFAST
Oatmeal with cream
Boiled eggs
Dry toast
Coffee

LUNCHEON
Hors d'oeuvres varies
Clam broth in cups
Cheese straws
Broiled lamb chops
French fried potatoes
Cold artichokes, mustard sauce
Apple pie
Coffee

DINNER
Chicken okra
Queen olives
Fillet of sole, Rose Caron
Vol au vent, Toulouse
Roast saddle of venison
Puree of chestnuts
Peas au cerfeuil
Sweet potatoes, Southern style
Lettuce salad
Omelette souffle a la vanille
Coffee

=Fillet of sole, Rose Caron.= Skin the four fillets of one large sole and place on a buttered pan. Put on top of each, three slices of cooked lobster, season with salt and paprika, add one-half glass of white wine, cover with buttered paper, put in oven and cook for twelve minutes. Remove the fillets to a platter, taking care that the lobster does not fall off. To the gravy in the pan add one pint of white wine sauce and boil for ten minutes, then add two tablespoonsful of ecrevisse butter, and strain the sauce over the fish. Heat in sherry wine sixteen slices of truffles, and put four on top of each fillet, after the sauce has been added. Garnish with fleurons.

=Sweet potatoes, Southern style.= Peel and slice some boiled sweet potatoes and put in buttered shirred egg dishes, or pie plates. Add a little salt, molasses and maple syrup, sprinkle with powdered sugar, put some small bits of butter on top, and bake in oven until brown.

=Vol au vent, or patty shells.= Take some puff paste, with six turns, and roll out to about one-quarter inch in thickness. With a round pastry cutter about three inches in diameter, cut the paste. Then moisten with egg, and with the tip of a small knife trace a ring on each patty about one-half inch from the edge. Bake in a hot oven for about twenty minutes. Take out of the oven and with the knife point lift off the center cover within the traced circle, and empty of the uncooked paste inside.

=Garniture Toulouse.= Cut the garnishing to agree with the size of the patty. For the size described above cut in pieces about one-half inch square. For larger patties cut from an inch to an inch and a half square. Use the boiled breast of chicken, sweetbreads boiled in chicken broth, and French mushrooms in equal parts, one-half of a sliced truffle to each person, three chicken dumplings, teaspoon size cut in two, rooster kidneys and rooster combs. Mix well, and stew in a sauce Allemande made of chicken broth and well seasoned. Fill the hot patty shells and serve on platter, garnished with parsley in branches.

JANUARY 26

BREAKFAST
Waffles
Honey in comb
Coffee

LUNCHEON
Grapefruit with sherry
Mixed grill
Cup custard
Lady fingers
Coffee

DINNER
Puree Crecy
Radishes
Bouillabaisse Marseillaise
Roast leg of mutton, currant jelly
String beans
Hashed in cream potatoes
Escarole salad
Napoleon cake
Coffee

=Mixed grill.= Broil one lamb chop, one breakfast sausage, one slice of tomato, one whole fresh mushroom head, and one whole lamb kidney. Put all on a plate, cover with maitre d'hotel sauce, and serve hot. Garnish with watercress.

=Cup custard.= Mix four eggs, one-quarter pound of sugar, one pint of milk, and flavor with vanilla. Strain, pour into cups, and bake in bain-marie until firm. It will require about one-half hour in a moderate oven.

=Bain-marie.= This is a term used in cookery for a vessel holding hot water in which another vessel may be heated at a temperature not above that of boiling water. Different dishes are variously allowed to stand, cook or bake in bain-marie. For example, Hollandaise sauce should be kept in bain-marie in hot water. Hollandaise or Bearnaise sauce, if kept in boiling water, would turn. A cream soup should be kept in boiling water, as extra cooking will not harm it. Timbale of chicken, custard for soup, or cup custard, should be cooked in bain-marie.

=Puree Crecy (soup).= Slice six carrots very thin, put in casserole with three ounces of butter, and simmer for thirty minutes. Then add three pints of well-seasoned chicken broth, and boil for one hour. Strain through a fine sieve. Serve in a separate dish small squares of bread fried in butter.

=Roast leg of mutton.= The leg of mutton should hang in the ice box at least four days before using. If too fresh it will be tough. Rub the mutton with salt and pepper and, if desired, a little garlic. Put in a roasting pan, one sliced onion, one sliced carrot, one bay leaf and two cloves. Now put in the mutton, with a piece of butter on top, and place in oven to roast. Baste continually. It will require from forty-five to sixty minutes to cook. If desired well done cook for another thirty minutes. When done take out the leg, drain off the fat, and make a gravy by adding one cup of stock and one spoonful of meat extract; boil, season, and strain.

JANUARY 27

BREAKFAST
Stewed rhubarb
Ham and eggs
Rolls
Coffee

LUNCHEON
Salade thon marine
Stuffed breast of veal, au jus
Asparagus tips, au gratin
Potato salad
Savarin au rhum
Coffee

DINNER
Potato and leek soup
Corned beef and cabbage
Plain boiled potatoes
Broiled chicken on toast
Lettuce with egg dressing
Coupe St. Jacques
Assorted cakes
Coffee

=Thon marine salad.= Tunny fish can be obtained in cans, the best quality being the French brands. Break up the fish with the fingers, and place on a platter with leaves of lettuce. The fish should be in pieces about one inch and a half thick. Sprinkle with salt, pepper, chopped parsley, chervil, and a little finely sliced chives, and a sauce of one-third vinegar and two-thirds olive oil.

=Stuffed breast of veal, au jus.= Have your butcher prepare a breast of veal ready for stuffing. Use the same dressing as for chicken, and sew up the end so the dressing will not fall out while roasting. Put in the roasting pan one sliced onion and one carrot. Put in the veal and sprinkle with salt and pepper. Put bits of butter all over the top and roast in oven, basting often. It will take about an hour to cook in a moderate oven. Remove the veal to platter when done, and make a sauce by adding to the gravy in pan one cup of bouillon and one spoonful of meat extract, boil for five minutes, and strain.

=Asparagus tips, au gratin.= Put the tips in a buttered pan or silver dish, cover with well-seasoned cream sauce, sprinkle with grated cheese and small bits of butter and bake in oven until brown.

=Corned beef and cabbage.= The best corned beef is that made from the brisket. Put on fire in cold water and skim when it comes to the boiling point. Cover and let it boil slowly until about three-quarters done. Then add two heads of well-washed cabbage cut in four, and cook with the beef for at least one hour.

JANUARY 28

BREAKFAST
Farina with cream
Omelet with fine herbs
Rolls
Coffee

LUNCHEON
Grapefruit and orange en supreme
Ripe olives
Eggs Marigny
Russian salad
Caramel custard
Coffee

DINNER
Tomate Parisienne (cold)
Consomme parfait
Boiled salmon, Hollandaise
Potatoes nature
Fricandeau of veal, au jus
Sorrel with eggs
Carrots with cream
Baba au rhum
Coffee

=Russian salad.= Equal parts of boiled carrots, turnips, beets and potatoes, cut in small dice, boiled peas, boiled string beans cut in small pieces, and one slice of cold roast beef cut in small squares. Put all in salad bowl, season with salt, pepper, a little Cayenne pepper, and just enough tarragon vinegar to wet the mixture. Let stand for one hour, drain off the liquid, if any, and form the salad in pyramid shape in the bowl. Spread some thick mayonnaise over all, and garnish with boiled potatoes and truffles, cut like a five-cent piece, linking one to the other around the base of the salad like a chain. On top put a small flower of a boiled and seasoned cauliflower, and serve very cold.

=Caramel custard.= Put two ounces of sugar in a copper pan and cook until it is brown in color, then pour into a custard mould and allow to become cold. Mix four eggs with one-quarter of a pound of sugar, flavor with vanilla, add one pint of milk, and strain. Pour over the burned sugar, and fill the mould. Put in bain-marie and cook until firm. When cool, reverse the custard on a dish, and serve. The caramel at the bottom of the mould will serve as a sauce.

=Tomate Parisienne (Hors d'oeuvres).= Peel and slice four tomatoes and lay on platter with lettuce leaves. Cut the inside of a stalk of celery in very small dice, and six anchovies in small squares. Put in a bowl, add a pinch of salt, some fresh-ground black pepper, some chives, parsley and chervil chopped fine, and one spoonful of vinegar and two of olive oil. Mix well and pour over the tomatoes.

=Sorrel.= Sorrel is a fine vegetable for the promotion of health. Remove the stems from a peck of sorrel and wash the leaves in four different waters, to remove all the sand. Have a kettle with salted water on the fire. Put the sorrel into the boiling water and cook for ten minutes, stirring often. Pour off the water and let stand in the colander fifteen minutes so it will drain dry, then strain through a fine sieve. Then put the sorrel in a sauce pan with three ounces of butter and bring to the boiling point. Season with salt and pepper, and bind with two whole eggs, beaten. Do not let it boil after adding the eggs, but let it get just hot enough to give the sorrel a firm body. Garnish with the half of a hard boiled egg, if desired.

JANUARY 29

BREAKFAST
Orange juice
Boiled eggs
Rolls
Coffee

LUNCHEON
Hors d'oeuvres varies
Eggs a la Russe
Boiled beef tongue with spinach
Mashed potatoes
French pastry
Coffee

DINNER
Cream of canned peas
Sardines on toast
Roast beef au jus
Lima beans
Rissolees potatoes
Romaine salad
Raspberry Bavarois
Assorted cakes
Coffee

=Eggs a la Russe.= Spread a piece of toast with fresh caviar, put an egg fried in oil on top, and put anchovy sauce around the edge on the platter.

=Eggs fried in oil.= Fry the eggs one at a time. Have a very small frying pan with plenty of very hot olive oil in it. Drop a fresh egg in it, and turn with a wooden spoon. If any other kind of spoon is used the egg will stick to it. When of a good yellow color, take out and place on a towel, so the oil can drain off, and season with salt. The eggs should be soft inside, like a poached egg.

=Anchovy sauce.= To a cup of cream add one spoonful of essence of anchovies, or one teaspoonful of anchovy paste. Anchovy sauce is also made with sauce Allemande, white wine sauce, or even a brown sauce, if desired. The cream sauce with the essence is more commonly used with eggs.

=Boiled beef tongue.= Put a fresh beef tongue in cold water and bring to the boiling point, skim, add salt, one carrot, one onion, a bouquet garni, one stalk of celery, and one of leek. Boil until tongue is soft. The bouillon may be used for stock or soup, or to make caper sauce. For beef tongue with spinach, put plain boiled spinach on platter, sliced tongue on top, and pour a little of the broth over all.

=Raspberry Bavarois.= (For four or five persons.) One pint of milk, one pint of whipped cream, the yolks of four eggs, one-quarter pound of sugar, six sheets of French gelatine, and one-half pint of raspberry juice. Boil the milk with the sugar, then pour over the yolks, and set on the fire again until it thickens, but do not let it boil. Wash the gelatine in cold water, add to the mixture, and stir until melted. Then set aside until cold. Mix the raspberry pulp with the whipped cream, and stir into the mixture. Put in mould and place in ice box until set. Turn out on platter, and serve with whipped cream or raspberry syrup, separate or around the bavarois.

=Sardines on toast.= Take sardines from can and put on a fine thin wire broiler and heat quickly. Serve on toast with maitre d'hotel butter on top, and garnish with quartered lemons and parsley.

JANUARY 30

BREAKFAST
Baked apples with cream
Scrambled eggs with smoked beef
Rolls
English breakfast tea

LUNCHEON
Grapefruit with chestnuts
Consomme in cups
Deviled crab
Lemon pie
Coffee

DINNER
Toke Point oysters
Potage tapioca, Crecy
Terrapin, Maryland
Squab chicken, Michels
Stewed tomatoes
Cepes Tyrolienne (cold)
Fancy ice cream
Cakes
Coffee

=Grapefruit with chestnuts.= Cut a grapefruit in two and cut free the sections with a pointed knife. Pour a little maraschino in the center, and place a marron glace (candied chestnut) on top.

=Deviled crabs.= Simmer the flakes of two crabs and one-half of a chopped onion in butter. Season with salt and Cayenne pepper, add two cups of thick cream sauce, one dash of Worcestershire sauce, one spoonful of English mustard, and a little chopped chives. Bring to a boil, and bind with the yolks of two eggs. Then fill the crab shells, spread a little French mustard over the top, sprinkle with bread crumbs, place a small piece of butter on each, and bake in the oven. When brown serve on napkin with lemon and parsley.

=Potage tapioca, Crecy.= Half consomme tapioca and half potage Crecy, mixed. No croutons.

=Stewed tomatoes.= Peel six tomatoes, and cut in four. Squeeze out half of the juice, and put the tomatoes in a vessel with three ounces of butter, season with salt, pepper and a pinch of powdered sugar, cover, and simmer until done.

=Cepes Tyrolienne (cold).= Cut in small dices one carrot and one celery root, and put in casserole with one chopped onion and two ounces of butter. Simmer. Then add one glass of white wine and reduce. Then add one-half cup of tomato sauce, some chopped chervil, and one can of sliced cepes. Serve cold.

=Squab chicken a la Michels.= Season four squab chickens well with salt and pepper, both inside and out. Put in iron pot with a quarter of a pound of sweet butter and one onion cut in two. Put the pot on the fire and simmer slowly, until the chicken and onion are of a good yellow color, turning them often while cooking. Then add one tablespoonful of white wine and one of chicken broth, cover, and put in oven for ten minutes, basting frequently. Put the chickens on a platter, take out the onion, and boil the sauce remaining in pot with the addition of one teaspoonful of meat extract. Strain over the chicken.

JANUARY 31

BREAKFAST
Oatmeal with cream
Calf's liver and bacon
Rolls
Coffee

LUNCHEON
Oysters Kirkpatrick
Country sausages with baked apples
Potato salad
Cabinet pudding
Coffee

DINNER
Potage Windsor
Green olives
Fillet of sole, Admiral
Saddle of lamb, mint sauce
String beans
Potato croquettes
Hearts of lettuce
Pineapple biscuit glace
Assorted cakes
Coffee

=Oysters Kirkpatrick.= Season some oysters on half shell with salt, pepper and a little Worcestershire sauce, cover with tomato ketchup, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in their own shells for five minutes. Serve quartered lemon separate.

=Cabinet pudding.= Fill a well-buttered pudding mould with left-over pieces of sponge, layer or other kinds of cake, cut in small squares, and mix with one-quarter pound of seedless raisins. Then make a custard of three eggs, one-quarter pound of sugar, one pint of milk and a little vanilla flavoring. Mix well, strain, and pour over the cake in the moulds, and bake in bain-marie for about forty minutes. Remove from the mould and serve hot, with vanilla cream sauce.

=Fillet of sole, Admiral.= Put fillets of sole in a buttered saute pan, decorate the top with fish force meat in the shape of an anchor, and cook in white wine. When done serve with a white wine sauce, with shrimps, oysters and clams cut in small pieces, in it. Garnish with fleurons.

=Potage Windsor.= Put in roasting pan five pounds of veal bones, one carrot and one onion sliced, a piece of leek, a piece of celery, a bouquet garni, and three ounces of butter. Roast in oven until well browned, then transfer to a pot and add one gallon of water, six calf's feet and a little salt, and boil until the feet are cooked. Strain the broth. Allow the feet to cool, remove the meat from the bones, and slice in very thin strips. Now put four ounces of butter in a vessel, heat, and add four ounces of flour and cook until golden brown. Then add two quarts of the broth, and boil for thirty minutes. Strain, add the calf's feet, one carrot boiled and cut in very thin round slices, some small chicken dumplings, a few French peas, and one-half cup of sherry wine. Season with salt and Cayenne pepper.

FEBRUARY 1

BREAKFAST
Fried hominy
Currant jelly
Crescents
Coffee

LUNCHEON
Poached eggs with clams, Creole
Chicken croquettes with peas
Camembert cheese and crackers
Coffee

DINNER
Oxtail soup, English style
Boiled brook trout, Hollandaise
Potatoes nature
Roast stuffed duckling, apple sauce
Broiled sweet potatoes
Brussels sprouts in bouillon
Romaine salad
French pancake
Coffee

=Clams, Creole.= Heat two dozen clams in their own juice, but do not allow them to boil. Then add one pint of Creole sauce.

=Poached eggs with clams, Creole.= Serve poached eggs on toast, covered with clams Creole.

=Ox tail, English style.= Cut two ox tails in small pieces, put on the fire in cold water, salt, and bring to the boiling point. Take off the stove and allow to cool. Put in sauce pan four ounces of butter, melt, add the oxtail, and roast until colored. Then sprinkle the pieces with two large spoonsful of flour, and cook again until of a good brown color. Then add one gallon of bouillon, stock or hot water; bring to a boil, and skim. Then boil for one hour. Now add three carrots and two turnips cut in very small squares, and one pound of whole barley, and boil for two hours. Then add one pint of puree of tomatoes, one spoonful of Worcestershire sauce, salt, pepper, a little Cayenne, some chopped parsley, and one-half cup of tomato ketchup. Boil again for ten minutes, and before serving add one glass of sherry wine.

=Broiled sweet potatoes.= Peel four boiled sweet potatoes, and slice lengthwise, one-quarter inch in thickness. Sprinkle with salt, wet with olive oil, and broil on both sides on an iron broiler. Serve on a platter with melted butter poured over them.

=Brussels sprouts in bouillon.= Clean and wash thoroughly one quart of Brussels sprouts. Put a vessel on the fire, with one gallon of water and a tablespoonful of salt. When boiling add the sprouts and cook for five minutes; then cool off with cold water. Put the cold sprouts in a casserole, add two ounces of butter, salt, pepper, one cup of bouillon and a little chopped parsley. Cover, and simmer until well done. Sprouts should be served whole, so do not touch with spoon while cooking.

FEBRUARY 2

BREAKFAST
Stewed rhubarb
Boiled eggs
Dry toast
Coffee

LUNCHEON
Smoked goosebreast
Tomcods, meuniere
Broiled fresh spareribs, with lentils
Vanilla bavarois, with Bar le Duc
Cookies
Demi tasse

DINNER
Consomme Doria
Scallops, Jerusalem
Spring lamb tenderloin, Thomas
Fried egg plant
Chicory and escarole salad
Homemade apple pudding
Coffee

=Tomcods, meuniere.= Season six tomcods with salt and pepper, and roll in flour. Melt four ounces of butter in a frying pan, put in the tomcods and fry. When done put on platter and sprinkle with chopped parsley and the juice of two lemons. Put four ounces of butter in the pan and cook to the color of a hazelnut. Pour the butter over the fish, garnish with quartered lemon and parsley in branches.

=Broiled spareribs with lentils.= Broil some spareribs and place on platter. Garnish with lentils, and serve with a border of Madeira sauce.

=Lentils.= Soak two pounds of lentils in cold water for six hours, then put on fire with one quart of water, a pinch of salt, one ham bone, one carrot, one onion and a bouquet garni. Boil for about two hours, when the lentils should be soft; remove the vegetables and the bouquet, and drain off the water. Then chop two large onions very fine, put in casserole with three ounces of butter, cover, and simmer until done. Add the lentils and a cup of brown meat gravy, some chopped parsley and ground pepper, simmer for twenty minutes, and serve hot.

=Lentil salad.= Take some of the boiled lentils, before the onions and brown gravy have been added, and serve with French dressing.

=Vanilla Bavarois with Bar le Duc.= Bar le Duc is a currant jelly made in the village of Bar le Duc, France. There are two kinds, red and white. Make a vanilla bavarois, place on platter, and pour some red Bar le Duc around the base.

=Homemade cookies.= Work one-quarter pound of butter and one-quarter pound of sugar together until creamy, then add three eggs, one by one, and whip well. Then add one-quarter pound of sifted flour and some flavoring, preferably the rind of a lemon. Dress the batter in fancy, or plain round, shapes, on a buttered pan, and bake in a quick oven.

FEBRUARY 3

BREAKFAST
Grapefruit
Ham and eggs
Rolls
Coffee

LUNCHEON
Canape of sardines
Eggs Benedict
Sweetbread cutlets, cream sauce
Broiled fresh mushrooms
Fruit salad, Chantilly
Coffee

DINNER
Potage Lamballe
Frogs' legs, saute a sec
Wiener schnitzel
Spaghetti Milanaise
Terrine de foie gras, cold
Lettuce salad
Nesselrode pudding
Cakes
Coffee

=Eggs Benedict.= Cut an English muffin in two, toast, and put on platter. Put a slice of broiled ham on top of each half, a poached egg on top of the ham, cover all with Hollandaise, and lay a slice of truffle on top of the sauce.

=Wiener Schnitzel.= Cut from a leg of veal some cutlets; or have your butcher cut them for you. Season with salt and pepper, roll in flour, then in beaten eggs, and then in bread crumbs. Put some melted butter in a frying pan and fry the cutlets, or schnitzel, on both sides, until yellow and well done. Dish up on a platter with tomato sauce. Put on each schnitzel a thin slice of lemon. Roll a fillet of anchovy around your finger to form a ring, place on a slice of lemon and fill the ring with capers.

=Fruit salad, Chantilly.= Slice some fresh fruit, such as oranges, pears, pineapple, apples, strawberries, cherries, etc. Put in a bowl, add one spoonful of granulated sugar, one pony of kirschwasser or maraschino, and allow to macerate for about an hour. Put in glasses or saucers, and serve with whipped cream on top.

=Fruit salad au kirsch.= Same as above, but use kirschwasser only, to macerate, and omit the whipped cream.

=Fruit salad au marasquin.= Same as au kirsch, only use maraschino instead of kirschwasser.

FEBRUARY 4

BREAKFAST
Guava jelly
Rolled oats with cream
Plain omelet
Rolls
Coffee

LUNCHEON
Hors d'oeuvres varies
Fillet of halibut, au vin blanc
Broiled pig's feet, special
Celery root, field and beet salad
Assorted fruit
Coffee

DINNER
Bisque of clams
Broiled Alaska black cod
Breast of squab under glass, St. Francis
Asparagus Polonaise
Coupe Viviane
Assorted cakes
Coffee

=Broiled Alaska black cod.= This Alaskan fish is brought from the north frozen, and is very fine, being rich and fat. Broiling is the best way of preparing it, as it needs a quick fire to cook the oil in the fish. Season well, and serve with maitre d'hotel sauce made with plenty of lemon juice.

=Asparagus Polonaise.= Put four pounds of boiled fresh, or two cans, of asparagus on a platter. Have the asparagus very hot. Sprinkle the tips with salt and pepper, one chopped boiled egg, and some chopped parsley. Melt in a pan, three ounces of sweet butter, add two tablespoonsful of bread crumbs, fry until brown, and pour over the tips of the asparagus.

=Breast of squab under glass, St. Francis.= Season the breast of a raw squab with salt and pepper, and roll in flour. Fry in butter for two minutes, or until nice and brown. Fry in the same butter, very lightly, one slice of Virginia ham. Then fry in same pan the heads of four fresh mushrooms, well seasoned. Put a slice of toast in a buttered shirred egg dish, put the ham on the toast, the breast of squab on the ham, and the mushrooms on top. Pour well-seasoned cream sauce over all, cover with a glass bell that fits just inside of the edge of the shirred egg dish, put in the oven and cook for ten minutes.

=Boiled lettuce.= Boil six heads of lettuce in salted water. When done strain off the water and pound the lettuce through a fine colander. Add two ounces of butter and one cup of cream, heat well, and serve.

FEBRUARY 5

BREAKFAST
Baked apples with cream
Buttered toast
Cocoa

LUNCHEON
Omelet with soft clams, Newburg
Breaded lamb chops, tomato sauce
New string beans
Potatoes au gratin
Mince pie
Coffee

DINNER
Seapuit oysters
Potage Talleyrand
Planked smelts
Tournedos Rossini
Jets de houblons
Gauffrette potatoes
Romaine salad, Roquefort dressing
Curacao sorbet
Alsatian wafers
Demi tasse

=Sauce Newburg.= Put in a vessel one cup of well-seasoned cream sauce, one cup of thick cream and one gill of sherry wine. Bring to the boiling point and bind with the yolk of one egg and a little cream. Then stir slowly into the sauce two tablespoonsful of lobster or crayfish butter. This sauce is used a great deal in hotel and restaurant cookery.

=Soft clams, Newburg.= Take the bellies of two dozen soft clams and put in a buttered saute pan, add one spoonful of Madeira wine, cover the pan, and warm them through. Do not stir, as the clams will break easily. Then add one and one-half cups of sauce Newburg, well seasoned with salt, pepper and a little Cayenne pepper. Mix and serve in a chafing dish.

=Omelet with soft clams.= Make a plain well-seasoned omelet. Put at each end a bouquet of clams Newburg, and pour on each side of the omelet a little sauce Newburg.

=Potage Talleyrand.= Put in soup tureen one quart of consomme tapioca, one grated fresh, or two grated canned truffles, one glass of dry sherry wine, a pinch of Cayenne pepper.

=Tournedos.= Tournedos are small tenderloin beef steaks, trimmed free of fat. They may be either broiled or sauteed, and served with maitre d'hotel sauce. Mostly used as an entree with fancy garniture.

=Tournedos Rossini.= Salt and pepper the tournedos, saute in butter, and put on a platter. Take one slice of fresh goose liver (or Strassbourg goose liver au natural), season, roll in flour, saute in butter, and put on top of the tournedo. Simmer a large head of fresh mushroom in butter, and place on top of the goose liver, lay two slices of truffle on top of the mushroom, and pour well-seasoned Madeira sauce over all.

FEBRUARY 6

BREAKFAST
Preserved figs
Scrambled eggs with bacon
Rolls
Coffee

LUNCHEON
Antipasto
Essence of chicken in cups
Cheese straws
Bear steak, port wine sauce
Chestnuts and prunes
Fried egg plant
Mexican salad
Corn meal pudding
Coffee

DINNER
Clam chowder
Ripe olives
Striped bass saute, miller style
O'Brien potatoes
Asparagus Hollandaise
Cold Westphalia ham
Omelette soufflee a la vanille
Coffee

=Scrambled eggs with bacon (1).= Put some plain scrambled eggs in a deep platter with strips of broiled bacon over the eggs.

=(2)= Cut six slices of bacon in small squares, put in casserole with one-half ounce of butter and fry slowly until crisp. Add ten beaten eggs mixed with one-half cup of cream, season with salt and pepper, and cook in the usual manner.

=Antipasto.= This is an Italian relish (hors d'oeuvre), and can be obtained in cans. It consists of tunny fish, sardines, pickles, capers, etc., preserved in oil. Serve on a napkin, in the can, with quartered lemons and parsley around the sides.

=Essence of chicken.= Put in a casserole one chopped raw fowl, or plenty of carcasses, necks, etc., of raw chickens. Add the whites of three eggs, stir well, and add slowly two quarts of strong chicken broth. Bring to a boil, strain through a napkin, and serve in cups.

=O'Brien potatoes.= Peel two large boiled potatoes, cut in one-half inch squares, and put in hot fat to gain color. Cut two red peppers (pimentos) in small squares and put in a saute pan with one ounce of butter. When the peppers are hot add the potatoes, season with salt and pepper, and mix carefully so the potatoes will not break.

=Omelette Soufflee.= Mix one-half pound of sugar with the yolks of two eggs, add one-half of a split vanilla bean, and beat until light and fluffy. Remove the pieces of vanilla bean. Beat the whites of eight eggs until absolutely stiff, and then add to the batter lightly. Arrange on a silver platter in fancy shape, and decorate with a pastry bag with a fine tube. Dust with powdered sugar, and bake in a rather hot oven for a few minutes.

FEBRUARY 7

BREAKFAST
Cactus fruit with lemon
Broiled pigs' feet, Chili sauce
Shirred eggs with parsley
Dry toast
Cocoa

LUNCHEON
Eggs Lackmee
Lamb steak, Bercy
String beans
Mashed potatoes
Fruit salad au Marasquin
Coffee

DINNER
Consomme Julienne
Fillet of flounder, Cansale
Tenderloin of beef, Malvina
Escarole and chicory salad
Almond cake
Coffee

=Cactus fruit with lemon.= Slice some cactus fruit and serve on ice, with powdered sugar and lemon separate. No cream.

=Broiled pigs' feet, Chili sauce.= Split some cooked pigs' feet, season, roll in bread crumbs, sprinkle with oil and broil. Put on platter and garnish with lemon and parsley. Serve hot or cold Chili sauce, separate.

=Shirred eggs with parsley.= Crack two eggs on a buttered shirred egg dish, season with salt and pepper, sprinkle with fresh-chopped parsley, and bake in oven for three minutes.

=Eggs Lackmee.= Put four poached eggs on toast. Chop some boiled chicken very fine, add one cup of cream sauce, one-half cup of cream, put on the stove and bring to the boiling point, season with salt and a little Cayenne pepper, and pour over the eggs.

=Lamb steak.= Cut the steak crosswise from a leg of young lamb, and about one inch in thickness. Season with salt and pepper, roll in oil and broil; or saute in pan with butter. Use as an entree dish, or in place of the roast.

=Garniture Bercy.= Bercy is used with steaks, chops, fish, etc. Prepare as follows: Mix one-quarter pound of fresh butter with salt, pepper, three fine chopped shallots, one small piece of garlic mashed fine, some chopped parsley, chervil and chives. Spread over the meats or fish, and put in hot oven for two minutes. (Called also sauce Bercy.)

=Fillet of flounder, Cansale.= Put four fillets of flounder in a buttered pan, season with salt and pepper, add the juice of one dozen oysters, one-half wineglass full of white wine, cover with buttered paper, and bake in oven. When done remove the fillets and add to the pan one-half pint of white wine sauce, and boil for ten minutes. Bind with the yolk of one egg, and strain. Poach the dozen oysters, and, with a small can of French mushrooms, add to the sauce, and pour over the fish.

=Tenderloin of beef, Malvina.= A roast tenderloin with sauce Madere, garnished with small onions saute, potatoes rissolees, and whole chestnuts glace au Madere.

=Chestnuts glace.= Put one-half pound of boiled chestnuts in a saute pan with two spoonsful of meat extract, and cook for ten minutes.

=Chestnuts glace au Madere.= Add to chestnuts glace a little sauce Madere, just before serving.

FEBRUARY 8

BREAKFAST
Baked apples with cream
Boiled eggs
Dry toast
Chocolate with whipped cream

LUNCHEON
Omelette Louis XIV
Chickens' livers saute, au Madere
Puree of Lima beans
Sago pudding
Coffee

DINNER
Seapuit oysters
Cream of celery, Kalamazoo
Ripe California olives
Fillet of pompano, en papillote
Roast chicken
Watercress salad
Chateau potatoes
Fresh asparagus, Hollandaise
Peach Mona Lisa
Assorted cakes
Coffee

=Omelette Louis XIV.= Chop the white meat of a boiled fowl very fine, mix with one truffle cut in small dices and one-half cup of well-seasoned cream sauce. Place in the center of a plain omelet, turn on a platter, and pour some cream sauce around the edge.

=Chickens' livers saute, Forestiere.= Clean a dozen chicken livers, cut in two, and season with salt and pepper. Melt a piece of butter in frying pan, add the livers, and saute over a quick fire for a few minutes. Slice one pound of fresh mushrooms and fry them in butter. Then put the mushrooms and livers together in a sauce pot on the stove, and cover with two cupsful of brown gravy or Madeira sauce. Get as hot as possible without boiling, serve in deep dish, or chafing dish, with chopped parsley on top.

=Puree of Lima beans.= Take one can, or a pound of fresh boiled Lima beans, and pass through a fine sieve. Put in pot, add two ounces of butter, season with salt and pepper, and serve hot. If too thick add a soupspoonful of cream or consomme.

=Cream of celery, Kalamazoo.= Make a cream of celery soup. Take the inside of two stalks of celery and cut in very small dices boiled, and use for garnishing.

=Fillet of pompano en papillote.= Take four small Pacific pompano, or the fillets of a large Florida pompano, season, roll in flour, and put in pan in two ounces of hot butter. Fry on both sides until nearly done. Simmer two chopped shallots in one ounce of butter for a minute, then add six chopped fresh mushrooms, and simmer for ten minutes. Now add one spoonful of Madeira sauce, season with salt and pepper, and cook for five minutes to a puree. Add the juice of a lemon, some chopped parsley, and one ounce of sweet butter. Now cut four pieces of manilla paper in the shape of a heart about ten inches high and fourteen inches wide. Fold in center, then open out flat on the table and oil well on one side. Put a teaspoonful of the mushroom puree on one half of the paper, place the pompano on top, and another spoonful of the puree on top of the fish. Now fold the free side of the paper over the top, and turn in the edges to close tight the opening. Put on a flat pan and place in an oven for a few minutes. Be careful not to burn, and serve in the papers on a silver platter. Other fish may be substituted for pompano if desired.

=Papillote, club style= (for fish). Fry the fish as above. Omit the puree of mushrooms and use, instead, a piece of butter, a slice of fresh-boiled hot potato, and one slice of lime. Finish as above.

=Veal chops en papillote.= Season four veal chops with salt and pepper, fry in butter, and finish in paper, with the puree of mushrooms and the addition of a slice of cooked ham on top, before folding the paper.

FEBRUARY 9

BREAKFAST
Stewed prunes
Broiled salt mackerel, melted butter
Baked potatoes
Rolls
Coffee

LUNCHEON
Eggs Henri IV
Pork tenderloin, sauce Madere
Fried sweet potatoes
Stewed apples
Sherry wine jelly
Coffee

DINNER
Consomme national
Radishes
Fried fillet of sole, Marechal
Roast rack of lamb, mint sauce
String beans
Mashed potatoes
Nesselrode pudding
Cakes
Coffee

=Wine jelly.= Dissolve four ounces of French gelatine in two quarts of water, add one pound of sugar, the rind and juice of six lemons, the juice of three oranges, a piece of cinnamon stick, and six cloves. Stir well and put on fire to boil. Then stir quickly into the jelly the whites of six eggs, partly beaten, and boil again. Then take off the fire and strain through a flannel jelly bag, and add the flavoring desired. Pour into jelly moulds and put on ice until firm. To remove the jelly, dip the moulds in hot water, and turn out on a cold dish. For the following jellies use a wine glassful of the respective wines or liqueurs for flavoring: Sherry wine, maraschino, Rhein wine, claret, port wine, anisette, kirschwasser, champagne, Burgundy, Moselle wine, Chartreuse, brandy, Benedictine, Cognac, fine champagne, etc.

=Fruit jelly.= Cut or slice all kinds of fresh fruit in season, put in jelly mould and cover with wine jelly. Put in ice box until firm.

=Jelly a la Russe.= Put some empty jelly moulds on ice until cold, then pour a little wine jelly in the bottom and allow to set. Do not let the balance of the jelly set, but add a pony of Russian kuemmel, put in bowl and beat with a whip until it looks like white frost. Then fill the moulds to the top with the beaten jelly, and set in the ice box until needed.

=Fillet of sole, Marechal.= Salt and pepper the fillets, dip in milk, then in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard, and serve on napkin with lemon and fried parsley. Serve the following sauce separate: Two cups of cream sauce, one dozen parboiled oysters, one-quarter pound of picked shrimps, and six sliced canned mushrooms.

FEBRUARY 10

BREAKFAST
Grapefruit
Omelet with chives
Corn muffins
Coffee

LUNCHEON
Pickled oysters
Toasted rye bread
Consomme vermicelli
Calf's head a la poulette
Potato croquettes
Hot mince pie
American cheese
Coffee

DINNER
Puree of pheasant, St. Hubert
Planked smelts
Bacon and cabbage
Boiled potatoes
Roast ribs of beef, au jus
Chiffonnade salad
Tutti frutti ice cream
Assorted cakes
Coffee

=Consomme vermicelli.= Boil one-half pound of vermicelli in two quarts of salt water for five minutes. Drain, and add to three pints of consomme. Serve grated cheese separate.

=Calf's head, poulette.= Take one boiled calf's head and cut in pieces two inches square. Mix with one quart of poulette sauce, and serve in chafing dish.

=Puree of pheasant, St. Hubert.= Remove the breast of a roasted pheasant and cut in small squares. Put the rest of the pheasant in a pot and cover with two quarts of bouillon, add a bouquet garni, and boil for one hour. In a sauce pot put three ounces of butter; when hot add three spoonsful of flour, and allow to become nice and brown. Then strain the broth into the sauce pot and boil for thirty minutes. Chop the pheasant very fine and add to the soup, boil again, and strain through a fine sieve. Season with salt and pepper, add the cut-up pheasant breast, and a glass of fine dry sherry wine.

=Bacon and cabbage.= Cut a large head of cabbage in four, wash well, and put in two quarts of water, with a little salt, and boil. Then drain off the water, add fresh water and two pounds of bacon, and boil until the bacon is well done. Put the cabbage on a platter, slice the bacon and put on top of the cabbage.

=Tutti frutti ice cream.= Macerate one-quarter of a pound of chopped candied mixed fruit in a pony of maraschino. Mix thoroughly with one quart of vanilla ice cream. Put in the bottom of a mould a little raspberry water ice, and fill to the top with the ice cream and fruit. Pack in ice and rock salt, and leave for about an hour and a half. Turn out on platter and decorate with candied cherries and angelica.

FEBRUARY 11

BREAKFAST
Oatmeal with cream
Rolls
Chocolate
Whipped cream

LUNCHEON
Eggs Bresilienne
Sirloin steak, marchand de vin
Fried egg plant
Farina pudding
Coffee

DINNER
Potage Waldaise
Fish dumplings, white wine sauce
Mutton chops, provencale
Mashed potatoes
String beans
Hearts of romaine
Fancy ice cream
Cakes Coffee

=Eggs Bresilienne.= Put some boiled rice on a platter, place a poached egg on top, and cover with tomato sauce mixed with a little chopped ham.

=Sirloin steak, marchand de vin.= Cut four slices of sirloin steak about one-half inch thick, season with salt and pepper, and roll in flour. Have three ounces of hot butter in a pan and fry the steaks for two minutes. Remove the steaks to platter. Chop two shallots very fine and put in pan, allow to become hot, add one-half glass of claret, and reduce one-half. Then add one spoonful of meat extract, the juice of one lemon, and some chopped parsley and pour over the steaks. Garnish with Parisian potatoes.

=Parisian potatoes.= Take some large potatoes and cut out a quart of small potatoes with a round Parisian spoon. Put on fire in cold water, with one spoonful of salt, and boil for three minutes. Drain off the water and put the potatoes in a flat saute pan with three ounces of butter. Put in oven and roast for about twelve minutes, or until golden yellow. Try with fingers to see if done. Serve in a deep dish.

=Potage Waldaise.= Mix one quart of consomme tapioca with one quart of puree of tomato soup, add four slices of boiled ham cut in small squares.

=Fish dumplings, white wine sauce.= Remove the skin and bones from one pound of halibut, sole, salmon or other fish, put in mortar, mash well, and mix with the following dough: One cup of boiling water, one ounce of butter, and one-half cup of flour, well mixed. Let cool, stir in the yolks of two eggs, and mix with the mashed fish. Season with salt and a little Cayenne pepper, strain through a fine sieve, place in a pan on ice, and stir in slowly one-quarter pint of thick cream, adding it little by little. To make dumplings, drop teaspoonsful of this forcemeat, or stuffing, into boiling fish broth, bouillon, or water with salt, and cook very slowly for five minutes. Serve in chafing dish covered with white wine sauce. These dumplings are also called quenelles of fish, and are used for fish patties, vol au vent, or garniture for fish. If made very small, can be served with clam broth. The forcemeat can be used for fish timbales and stuffing for fish.

=Timbale of bass.= Make a force meat as above, with any kind of bass, fill small well-buttered timbale moulds, and boil in bain-marie. Then cover with buttered paper and put in oven for ten minutes. Turn out on platter, and serve with any kind of fish sauce. For a fancy decoration slices of truffles or pimentos may be cut in the shape of stars, crescents, initials, etc., and placed in the bottom of the timbale moulds, then fill with the forcemeat and cook.

FEBRUARY 12

BREAKFAST
Sliced pineapple
Broiled lamb kidneys with bacon
Lyonnaise potatoes
Rolls
Coffee

LUNCHEON
Eggs a la tripe
Kingfish saute meuniere
Cucumber salad
Chicken saute, Parisienne
French peas
Corn meal pudding
Coffee

DINNER
Potage Minestra
Queen olives
Fillet of barbel, regence
Tournedos Beresford
Potatoes chateau
Asparagus Hollandaise
Baked Alaska
Coffee

=Eggs a la tripe.= Slice an onion very fine, put in casserole with two ounces of butter, cover, and simmer. Cook until the onions are soft, but not colored. Then add two spoonsful of flour, allow to get hot, pour in one pint of boiling milk, season with salt and pepper, and boil for five minutes. Slice eight hard-boiled eggs about one-quarter inch in thickness, put in the sauce and cook until hot. Serve in chafing dish, or deep dish, with chopped parsley on top.

=Chicken saute, Parisienne (1).= Joint a young chicken and saute in pan with two ounces of butter. Season with salt and pepper, and when done add two cups of tomato sauce and one dozen sliced canned French mushrooms. Cook for two minutes in the sauce, dress the chicken on platter, pour the sauce over it, and garnish with macaroni in cream.

=(2)= Joint the chicken and put in saute pan with two ounces of butter, and season with salt and pepper. When nearly done, add two chopped shallots and heat them through, only. Add one cup of sauce Madere, the juice of one lemon, and some chopped parsley. Serve with Parisian potatoes.

=Sago pudding.= One quart of milk, one-half of a split vanilla bean, one-quarter pound of sago, six ounces of sugar, the yolks of six eggs and the whites of six eggs. Boil the milk and the vanilla bean together, add the sago, and cook until well done and like a stiff batter. Take off the fire, add the sugar and the yolks, and mix well. Beat the whites until very stiff and dry, and then add to the batter and mix lightly. Put in buttered moulds and bake in moderate oven for nearly an hour. Turn out of moulds and serve with vanilla sauce.

Corn meal, rice, tapioca and farina puddings are made in the same manner as sago pudding.

=Sago pudding, family style.= One quart of milk, one-half of a split vanilla bean, three ounces of sago, six ounces of sugar, two eggs and one cup of cream. Boil the milk with the vanilla bean (or one-half teaspoonful of vanilla extract), add the sago, and cook well. Mix the sugar, eggs and cream, and add to the milk and sago. Pour in pudding dishes or bowl, put in hot oven to color the top, and serve either hot or cold, with cream separate.

Rice, corn meal, tapioca, farina or vermicelli puddings, family style, are made in the same manner as sago pudding, family style.

FEBRUARY 13

BREAKFAST
Stewed prunes
Boiled eggs
Buttered toast
Cocoa with whipped cream

LUNCHEON
Eggs Troubadour
Haricot of mutton
French pastry
Coffee

DINNER
Potage Voisin
Smoked goosebreast
Fillet of sole, Choisy
Sweetbreads Eugenie
Roast leg of lamb, au jus
Julienne potatoes
Celery mayonnaise
Curacao jelly
Coffee

=Eggs Troubadour.= Spread four pieces of toast with puree de foie gras (goose liver pate), put a poached egg on top of each, and cover with sauce Perigord.

=Haricot of mutton (stew).= Cut five pounds of lean shoulder of mutton in pieces two inches square. Put in roasting pan with a little butter or fat, season with salt and pepper, and roast in oven until nice and brown. Add four spoonsful of flour and roast again until the flour is brown. Then put in a casserole and cover with boiling water, add a bouquet garni, six French carrots, six turnips cut in small pieces, season with salt and pepper, and boil for one hour. Remove the bouquet garni, and add one pint of puree of tomatoes, or a can of tomatoes strained through a fine sieve, and boil again, with the pot covered, until done. Before serving add some boiled string beans and chopped parsley. A little Worcestershire sauce may be added if desired.

=French pastry.= This is a term used in hotels and restaurants for a platter of mixed individual fancy cakes, such as eclairs, fruit tartelettes, moka cake, Napoleons, apple turnovers, Pont Neuf cakes, jalousie, cream puffs, etc.

=Potage Voisin.= Half puree of peas and half puree Crecy. Before serving add a handful of boiled rice.

=Smoked goosebreast= (Hors d'oeuvre). The most common goosebreast is imported from Germany; that made in the United States is seldom to be found in the markets. Do not cook; slice very thin, and serve on an ice-cold china platter, decorated with chopped meat jelly, and garnished with parsley in branches.

=Fillet of sole, Choisy.= Put the four fillets of a sole in a buttered pan, season with salt and a little Cayenne pepper, add one-half glass of white wine, cover with a buttered paper, and bake in oven. When done dress on a platter, and cover with green Hollandaise sauce, with a slice of truffle on top.

=Green coloring= (Vert d'epinards). Mash in mortar a peck of well-washed spinach. When very fine strain through a piece of cheesecloth, put in a bowl, set in hot water (bain-marie), and boil until set. When cold it will be a firm green mass, and may be used for coloring sauces, soups, etc.

=Green Hollandaise sauce.= Mix one pint of Hollandaise sauce with one spoonful of green coloring (Vert d'epinards).

FEBRUARY 14

BREAKFAST
Stewed rhubarb
Plain omelet
Rolls
Coffee

LUNCHEON
Smoked eels
Pumpernickel with sweet butter
Roast loin of pork with sauerkraut
Plain boiled potatoes
German huckleberry pie
Coffee

DINNER
Lynn Haven oysters
Cream of cauliflower
Pickles
Broiled Spanish mackerel, sauce fleurette
Chicken saute, Portugaise
Artichokes Hollandaise
Hearts of lettuce, French dressing
Diplomate pudding
Assorted cakes
Coffee