Chapter III: Preface (3)

=Smoked eels.= Imported German canned eels. Serve on napkin with quartered lemons and parsley in branches.

=Sauerkraut, Alsatian style.= Spread one-quarter of a pound of goose grease (lard will do) in the bottom of a casserole, then put in one pound of sauerkraut, then two pounds of bacon, then another pound of sauerkraut, and another quarter pound of goose grease on top. Then add a pint of white wine and a pint of bouillon, cover with a buttered paper and the casserole cover, put on the stove and bring to a boil. Then put in oven and cook for an hour and a half. Serve the sauerkraut on a platter, with the bacon sliced, as a garnish.

=Sauerkraut, German style.= Put one-quarter pound of lard in a casserole, add one pound of sauerkraut, two pounds of salt pork, one bouquet garni, one whole onion, one carrot, and on top another pound of sauerkraut. Then add one glass of vinegar, two spoonsful of sugar, and one pint of bouillon. Cover, and cook in oven for two hours. Then remove the bouquet garni, onion and carrot, and serve the sauerkraut with the salt pork.

=Sauerkraut, Hungarian style.= Put in a casserole one-quarter pound of lard and one pound of sauerkraut. Sprinkle on top one spoonful of paprika and three peeled and chopped tomatoes. Then add two pounds of bacon and another pound of sauerkraut, and sprinkle again with another spoonful of paprika and three chopped tomatoes. Add a pint of sweet white wine and a pint of bouillon, and one bouquet garni. Cover and bake in oven for one hour and a half. Remove the bouquet garni, and serve with the bacon sliced.

=Special notice for sauerkraut.= Avoid salt, as the sauerkraut is seasoned, and the bacon and salt pork are salty also. If the raw sauerkraut is too salty, lay it in a dish pan, cover with water, and squeeze out with the hands immediately. Do not let it remain in the water but a second.

Other meats may be cooked in the sauerkraut, as beef and pork together, lamb and pork, beef and lamb, or pheasant or other game.

FEBRUARY 15

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

LUNCHEON
Eggs Bagration
Chicken hash on toast
Chocolate eclairs
Coffee

DINNER
Hors d'oeuvres varies
Mock turtle soup
Ripe California olives
Aiguillettes of sole, hoteliere
Sweetbreads braise, Clamart
Roast partridge, bread sauce
Jets de houblons
Soufflee potatoes
Endives salad
Fancy ice cream
Assorted cakes
Coffee

=Eggs Bagration.= Put on a platter some boiled rice, lay a fresh hard-boiled egg, cut in two, on top, and cover with the following sauce. Take any kind of cold meats that may be left over, such as lamb, beef, ham or tongue, and cut in small dices. Also a few mushrooms and truffles cut in the same way. Put in a casserole with a cup of cream sauce, season with salt and pepper, and bring to a boil.

=Chicken hash on toast.= Cut the breast of a boiled fowl in small squares. Put in a casserole one cup of cream sauce, one gill of thick cream and the chicken, season with salt and pepper, and cook together. Serve on a platter on dry toast.

=Aiguillettes of sole, hoteliere.= Put aiguillettes of sole (long fillets) in a buttered pan, season with salt and pepper, cover with a glass of white wine, and cook for ten minutes. Then put the sole on a platter, and reduce the wine until nearly dry. Then add a pint of Bearnaise sauce and pour over the fish.

=Mock turtle soup.= Put in pan six pounds of cut veal bones, two sliced onions and one carrot, and four ounces of butter, and roast until brown. Then add one-quarter pound of flour and brown again. Change to a vessel, add two gallons of water, one can of tomatoes, a bouquet garni, some salt, a spoonful of black pepper berries, and two cloves, and boil for two hours. Add one pint of cooking sherry and boil again for thirty minutes. Skim, and remove the grease from the top, and strain through a cheesecloth. Then take one-quarter of a boiled calf's head and cut in small squares and put in a casserole with one glass of dry sherry wine, a little salt and Cayenne pepper, and boil for five minutes. Now add the strained soup to the calf's head. Before serving add three thin slices of smoked beef tongue cut in small diamond shapes, three chopped hard-boiled eggs, and a truffle cut in small squares.

=Roast partridge.= Tie a piece of fresh fat pork over the breast of the dressed partridge, season inside and out with salt and pepper, put in roasting pan with a piece of butter, and put in oven. Baste often so the meat will not become dry. It will require about thirty minutes to cook. Serve with lemon and watercress, and bread sauce separate.

=Bread sauce, for game.= To a pint of boiling milk add one whole onion, a bay leaf with two cloves stuck through it, and one and one-half cups of fresh bread crumbs, and boil for a few minutes. Then remove the onion and bay leaf and cloves, and season with salt and Cayenne pepper. Before serving add two ounces of sweet butter.

=Bread crumbs, for game.= Put in frying pan four ounces of sweet butter. When just warm add a cupful of fresh bread crumbs, and fry until golden yellow. Drain off the butter (which may be kept for roasting, etc.), and serve the crumbs in a small bowl. This is usually served in addition to bread sauce, with quail, pheasant, partridge, etc.

FEBRUARY 16

BREAKFAST
Hominy with cream
Plain scrambled eggs
Rolls
English breakfast tea

LUNCHEON
Crab salad
Mutton chops, Robinson
String beans
Napoleon cake
Coffee

DINNER
Pea soup
Radishes
Broiled shad, maitre d'hotel
Roast chicken, au jus
Hot asparagus, Hollandaise
Potato croquettes
Watercress salad
Peach Mona Lisa
Assorted cakes
Coffee

=Crab salad.= Season the flakes of a crab with salt and pepper, add a spoonful of mayonnaise, and mix. Put a few leaves of lettuce around the inside of a salad bowl, put the crab in the center, cover with mayonnaise, and garnish with a hard-boiled egg cut in four, two fillets of anchovies, and one green olive.

=Mutton chops, Robinson.= Broil four mutton chops and season well. Cut in four a half dozen chicken livers, season with salt and pepper and fry in butter. Cut up a small can of mushrooms, put in a casserole with the livers, and cover with a cup of sauce Madere. Cook together and pour over the chops.

=Watercress salad= (1). Clean and wash the watercress well, and season with salt and vinegar.

(2) Use French dressing with a very little oil. Watercress does not require much oil.

=Peach Mona Lisa.= Make a fancy form in the shape of a peach of vanilla ice cream with a brandied peach in the center. Put a spoonful of raspberry sauce (see raspberry sauce), in the center of a small plate. Put a round piece of sponge cake, about three inches in diameter and one-half inch thick, on the plate. Dust the ice cream peach with some sugar, colored pink, and place on the sponge cake. Stick two sugar peach leaves under the edge of the peach, and serve.

=Napoleon cake.= When making vol au vent, patty shells, or anything else with puff paste, save the trimmings, roll together and give two turns, in the same manner as when making fresh puff paste. Leave in ice box for one-half hour and then roll out to one-eighth inch in thickness. Put on a pastry pan, prick all over with a fork, and bake in oven until very dry. When done, divide and cut into three strips, and allow to become cold. Put the three strips one on top of the other, with pastry cream between. Glace the top with vanilla icing, and sprinkle a band one-half inch wide along the edge with chopped pistache nuts. Then cut into individual portions about two by four inches in size.

FEBRUARY 17

BREAKFAST
Grapefruit marmalade
Boiled eggs
Buttered toast
Ceylon tea

LUNCHEON
Eggs Benedict
Tripe saute, Lyonnaise
Potatoes hashed in cream
Romaine salad
Camembert cheese and crackers
Coffee

DINNER
Consomme Rachel
Sardines. Olives
Boiled sheepshead, cream sauce
Potatoes Hollandaise
Roast leg of mutton, currant jelly
Baked Hubbard squash
German fried potatoes
Celery Mayonnaise
Plum pudding, hard and brandy sauces
Coffee

=Tripe saute, Lyonnaise.= Cut two pounds of tripe in narrow strips. Put in large frying pan four ounces of butter and four sliced onions, and cook until half fried, then add the tripe, which must be dry; season with salt and pepper, and fry until both are of a nice yellow color. Drain off the butter and serve the tripe dry, garnished with quartered lemons and chopped parsley. Vinegar may be served instead of the lemons if desired.

=Consomme Rachel= (1). Plain consomme garnished with asparagus tips.

(2) Plain consomme garnished with chicken dumplings and small peas.

=Boiled sheepshead, cream sauce.= Put a whole sheepshead in cold water with one glass of milk, season with salt, and bring to the boiling point. Then put on side of range where it will keep very hot without boiling, and let stand for twenty minutes. Serve on napkin with small boiled potatoes, quartered lemons and parsley. Cream sauce separate.

=Plum pudding.= One pound of well-chopped beef suet, one pound of sifted flour, one-half pound of bread crumbs; two lemons, both juice and rinds; one pound of brown sugar, four eggs, one-half teaspoonful each of powdered nutmeg, ginger, cloves and cinnamon; one pound of currant raisins; one-half pound each of malaga raisins, orange peel, citron peel and lemon peel, all chopped fine; one cup of molasses, and one-half pint of good brandy. Mix all together in a bowl, putting the liquids in last, making a thick, heavy mixture. Put in a buttered mould or in a cloth, and boil in water, or steam cook, for about three hours. This pudding, if kept in a cool place, will keep indefinitely. Warm the pudding until very hot before serving, sprinkle some powdered sugar over the top, pour on some brandy, and burn.

=Brandy sauce.= Put in a vessel one-half pint of apricot pulp, made from fresh or preserved fruit; one pint of water, and a half pound of sugar, and boil. Moisten a teaspoonful of arrowroot with a little water and add it to the boiling sauce, stirring so it will not get lumpy. Then strain and add a small glassful of brandy.

=Hard sauce.= Put in a bowl three-quarters of a pound of sweet butter, one pound of sugar, the white of an egg, and flavor with lemon, vanilla or a little brandy, and work into a cream. Put into a pastry bag with a tube, and dress on a pan in small round shapes. Place in the ice box to get hard.

FEBRUARY 18

BREAKFAST
Waffles
Honey in comb
Boiled eggs
Dry toast
Coffee

LUNCHEON
Grapefruit and oranges en supreme
Chicken broth in cups
Olives
Small sirloin steak, Bordelaise
Potato croquettes
Lettuce and tomato salad
French pastry
Coffee

DINNER
Potage Westmoreland
Oysters a l'ancienne
Chicken pot pie, home style
Combination salad
Moka cake
Demi tasse

=Grapefruit and oranges en supreme.= Sliced oranges and grapefruit in equal parts, add a little sugar and maraschino, and serve in supreme glasses. Tie a ribbon around the glass, with a nice bow.

=Potage Westmoreland.= Equal parts of mock turtle soup, thick consomme tapioca, and thick consomme brunoise. Before serving add a glass of dry sherry wine.

=Oysters a l'ancienne.= Take a dozen oysters on the deep half shell, season with salt and pepper, put a small piece of butter, some chopped parsley, a little lemon juice, and a thin slice of salt pork on each, and bake in a hot oven for about four minutes.

=Chicken pot pie, home style.= Take a young fat hen and cut up as for fricassee. Wash well and put in a vessel with one quart of water, season with salt, bring to a boil, skim, and add a bouquet garni. After boiling for about thirty minutes remove the bouquet and add twelve small round potatoes, twelve very small onions, and one-quarter pound of parboiled salt pork cut in small squares. Boil all together until well done. Mix in a cup three spoonsful of flour and one-half cup of water, and stir into the stewing chicken. Boil again for about ten minutes, then put in a deep dish, sprinkle with chopped parsley, and when nearly cold cover with thin pie, or puff paste, brush over with the yolk of an egg, and bake in oven until well browned. Serve on a napkin. Dumplings and a few small French carrots may be added before covering with the paste, if desired.

=Moka cake.= Take three layers of cake and fill between with moka filling. For the filling beat a half pound of sweet butter with a half pound of powdered sugar until it is white and light. Then add the yolks of three eggs, one by one, and a half cup of rich cream, beating until very smooth. Flavor with some strong coffee or coffee extract. Finish the cake by glacing the top with coffee frosting, and decorate with some of the moka filling.

FEBRUARY 19

BREAKFAST
Stewed prunes
Scrambled eggs with chives
Toasted muffins
Coffee

LUNCHEON
Canape of raw meat
Radishes
Broiled shad, maitre d'hotel
Potatoes au gratin
Cauliflower mayonnaise
Pont l'Eveque cheese
Crackers
Coffee

DINNER
Cream of Lima beans
Celery
Frogs' legs, Jerusalem
Roast squab chicken
Individual artichokes, au gratin
Julienne potatoes
Endives salad
Vanilla ice cream
Assorted cakes
Coffee

=Canape of raw meat.= Take a quarter pound of lean fresh beef tenderloin or sirloin and chop very fine and season with a little salt and pepper. Toast some thin slices of rye or white bread lightly, spread with a little sweet butter, and then spread the chopped meat on top. Serve on a napkin, garnished with quartered lemon and parsley.

=Broiled shad, maitre d'hotel.= Split a shad, season with salt and pepper, sprinkle with oil, and broil on both sides. Dish up on a platter, cover with maitre d'hotel sauce, and garnish with quartered lemons and parsley.

=Cream of Lima beans.= Put in a vessel two ounces of butter and one leek cut in small pieces. Simmer for a few minutes, then add one-half cup of flour and simmer again. When hot add one quart of milk and a can of Lima beans, or one pound of fresh beans. When soft strain through a fine sieve, put back in vessel, bring to a boil, and add one-half pint of thick cream and two ounces of best butter. Stir well, and season with salt and pepper and a little Cayenne pepper. In place of the cream, use half chicken broth, light bouillon, veal broth, or half stock and half milk, if desired.

=Frogs' legs, Jerusalem.= Put in a saute pan one soupspoonful of chopped celery, three chopped shallots, and three ounces of butter, and simmer for about five minutes. Then add one dozen cut up frogs' legs, season with salt and pepper, and simmer for five minutes. Then add one cup of cream, or one cup of cream sauce, and boil for ten minutes. Serve in chafing dish.

=Artichokes au gratin.= Remove the leaves from four boiled artichokes and cut the bottoms in slices. Butter four individual shirred egg dishes, put one spoonful of cream sauce in the bottom, then put in the sliced artichokes, season with salt and pepper, cover with cream sauce, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in oven until brown.

FEBRUARY 20

BREAKFAST
Oatmeal
Boiled salt mackerel
Baked potatoes
Rolls Coffee

LUNCHEON
Poached eggs, Rothschild
Fried chicken, Maryland
Field salad
Roquefort cheese, crackers Coffee

DINNER
Potage de sante
Salmon, Chambord
Leg of mutton, a la Busse
Spinach with cream Parisian potatoes
Sliced tomatoes, mayonnaise
Anise seed cake

=Poached eggs, Rothschild.= Put a spoonful of puree of game on a plate, a poached egg on top, and cover with sauce Perigueux.

=Puree of game.= After serving roast venison, duck, quail, bear, reindeer, hare, or other game, take the remainder, remove the meat from the bones and mash very fine in a mortar, add just enough thick brown gravy to make a paste, and pass through a fine sieve. Season with salt and pepper, heat well, and use as a garnish.

=Salmon, Chambord.= Put in a buttered shallow sauce pan two slices of salmon, season with salt and pepper, add half a glass of red wine, and half a glass of stock, bouillon, fish stock or water, cover with buttered paper, and put in the oven and cook until done. With its broth make a sauce Genoise, and add to it one dozen small French mushrooms, one dozen parboiled clams, and one sliced truffle. Pour the sauce over the fish, and garnish with plain-boiled small ecrevisses (crayfish).

=Leg of mutton, a la Busse.= Roast a leg of mutton, serve with its own gravy, and garnish with fresh mushrooms saute in butter, and onions glaces.

=Fresh mushrooms saute in butter.= Clean and wash one pound of fresh mushrooms and dry in a towel. Put in a saute pan on the range, two ounces of butter; when hot add the mushrooms, season with salt and pepper, and saute slowly for about ten minutes. Serve on toast with their own gravy, or use as a garnish for entrees, stews, etc.

=Onions glaces.= Peel one dozen small white onions and put in one quart of cold water with a spoonful of salt. Put on fire, boil for about five minutes, drain off water, and put the onions in a shallow saute pan with one ounce of butter. Put in oven and roast until brown. Then add one spoonful of meat extract, let them glace in this for a few minutes, and then serve. If preferred the onions may be glaced by sprinkling with powdered sugar, and omitting the meat extract. Or take one pint of strong beef consomme and reduce one-half, then add at the same time as the onions, and they will glace while reducing.

=Anise seed cake.= One-half pound of sugar, four eggs, one-half pound of flour, and one-half ounce of anise seed. Beat the sugar and eggs together over a slow fire until blood warm, then remove and continue beating until cold and firm. Then add the sifted flour and anise seed. Mix, and lay out on a greased and floured pan in drops about one and one-half inches in diameter. Put in a dry warm place until a crust forms on top (a few hours will be required), and then bake in a slow oven.

=Spinach in cream.= Boil a peck of well-washed spinach in salted water. Drain off and pound through a fine colander, add two ounces of butter, one cup of thick cream, heat well and serve. Salt and pepper if necessary.

FEBRUARY 21

BREAKFAST
Baked apples with cream
Plain omelet
Rolls
English breakfast tea

LUNCHEON
Fillet of herring, marine
Potato salad
Minced tenderloin, a l'estragon
Mashed potatoes au gratin
American cheese, crackers Coffee

DINNER
Consomme Florentine Ripe olives
Fillet of sole, Bercy
Sweetbreads braise, with peas
Roast squab, au jus. Gauffrette potatoes
Cold asparagus, mustard sauce
Coupe Lyonnaise. Assorted cakes. Coffee

=Fillet of herring, marine.= Take two marinated herrings, remove the skins and bones, and cut in long strips. Put on platter, strain a little of its own sauce over them, and decorate with sliced lemons.

=Minced tenderloin of beef, a l'estragon.= Slice one pound of tenderloin of beef in strips one-eighth inch thick and two inches wide, using trimmings or the end piece. Put two ounces of melted butter in frying pan, and when red-hot add the slices of meat, season with salt and pepper, and fry very quickly over a hot fire; about one minute is required. Then remove the meat and sprinkle the pan with one spoonful of flour, and allow to become brown, then add one cup of bouillon or stock, boil for five minutes, add one teaspoonful of chopped fresh tarragon, and test as to seasoning. Then add one ounce of fresh butter and the juice of one lemon. Pour over the fillets, which have been kept warm in a deep dish.

=Consomme Florentine.= In consomme put some plain boiled spinach cut in small pieces, also thin pancake cut same way. Serve grated cheese separate.

=Fillet of sole, Bercy.= Put in a buttered flat saute pan three finely-chopped shallots, the four fillets of a sole on top of the shallots, and a little chopped parsley and chervil on top of the fillets. Season with salt and pepper, add one-half glass of white wine, cover with buttered paper, put on top of the stove and bring to the boiling point. Then put in oven and finish cooking. Remove the fillets to a platter, and put in the saute pan one pint of white wine sauce, cook for a few minutes, and pour over the fish. Do not strain the sauce. Other fish besides sole may be used if desired.

=Roast squab, au jus.= Season four squabs, put a piece of fresh fat pork over the breast, and place in roasting pan with one sliced carrot, one onion, one bay leaf, a clove, a few pepper berries, and three ounces of butter. Roast in a hot oven for about thirty-five minutes, basting often. Then put the squabs on a platter, and place the pan on the fire and cook until the butter is clarified. Drain off, add one cup of bouillon and one spoonful of meat extract, reduce one-half, strain, and pour over the squabs. Garnish with watercress.

=Waffle potatoes.= Cut the potatoes with a special cutter called a potato waffle machine. Put them in warm swimming lard and let it become hot gradually so the potatoes will not become brown too quick. When cooked soft take them out and put them for a second into very hot fat so they will become crisp and golden yellow. Serve on a napkin, sprinkled with salt.

=Sybil and Gauffrette potatoes.= Same as waffle potatoes.

=Coupe Lyonnaise.= Fill a glass with vanilla ice cream, and put on top one large marron glace.

FEBRUARY 22

BREAKFAST
Orange marmalade
Buckwheat cakes
Rolls
Coffee

LUNCHEON
Canape Julia
Consomme in cups
Cheese straws
Sand dabs, meuniere
Broiled chicken on toast
Sybil potatoes
Baked Hubbard squash
Hearts of lettuce
Meringue glacee a la vanille
Coffee

DINNER
Seapuit oysters
Clear green turtle, au Pemartin
Crisp celery. Queen olives
Salted almonds
Fillet of bass, 1905
Noisettes of lamb, Ducale
Breast of chicken with Virginia ham
Peas au beurre
Soufflee potatoes
Alligator pear salad
Apple Moscovite
Assorted cakes Coffee

=Canape Julia.= Chop the tail of a lobster very fine and put in a vessel on the range. When hot add one cup of thick cream sauce, bring to a boil, and season with salt and Cayenne pepper. Add the yolks of two eggs, but do not boil, heat just enough to bind the lobster. Make four pieces of toast, put the lobster on top, cover with grated cheese, put a bit of butter on the top of each, and bake in the oven. Serve on napkins, with lemons and parsley.

=Noisettes of lamb.= Noisettes are cut from the saddle of lamb, free from fat and skin, and in the shape of a small tenderloin steak. Broil or saute in butter, and serve with Colbert, Bearnaise, or any other meat sauce.

=Ducale.= Artichoke bottoms filled with French peas, sauce Madere. Use as a garnish for lamb, beef, sweetbreads, etc.

=Breast of chicken.= Cut the breast from two raw roasting chickens, remove the skin, season with salt and pepper, roll in flour. Put two ounces of butter in a shallow saute pan, and fry the breasts for about fifteen minutes, or until golden brown. Serve with Virginia ham or bacon, figs, or with sauce Colbert, Madere, cream, etc. If Virginia ham is served take four slices and just heat through on the broiler, or in pan with a little butter. Do not allow to become hard or crisp.

=Alligator pear salad.= (1). Select ripe, soft pears, but not mushy. Cut in half, remove the stone, fill with French dressing, and serve on cracked ice.

(2). Put in the bottom of a salad bowl some lettuce leaves, scoop out the inside of the pears with a soup spoon, put on the lettuce leaves, and cover with French dressing.

=Apple Moscovite.= Take four large apples and remove the insides with a sharp spoon, leaving only a firm shell. Put a spoonful of apple sauce on the bottom of the apples. Whip the whites of six eggs very hard, and mix with a half pint of sweet apple sauce. Fill the apples with this, dust over with powdered sugar, and bake in a moderate oven.

FEBRUARY 23

BREAKFAST
Stewed prunes
Boiled eggs
Dry toast
Coffee

LUNCHEON
Hors d'oeuvres varies
Mutton chops, Daumont
Julienne potatoes
Swiss cheese and crackers
Coffee

DINNER
Potage Kroumir
Aiguillettes of sole, mariniere
Chicken, Montmorency
Artichokes with melted butter
Chiffonnade salad
Kirschwasser jelly
Lady fingers
Coffee

=Mutton chops, Daumont.= Bread four mutton chops and fry in a flat saute pan. Dish up on a long platter, and garnish with artichoke bottoms filled with cauliflower. Pour sauce Perigueux around the chops.

=Artichokes filled with cauliflower.= Remove the leaves and trim the bottoms of four cold artichokes. Cut in four a boiled and well-seasoned cauliflower, squeeze out the water, and use to fill the artichoke bottoms. Cover with a little thick cream sauce, sprinkle with grated cheese, place small bits of butter on top of each, put on a buttered pan with a spoonful of bouillon, and bake in the oven.

=Potage Kroumir.= One quart of puree of tomato soup mixed with one pint of consomme tapioca.

=Aiguillettes of sole, mariniere.= Take the four fillets from one sole and lay them flat in a buttered pan, sprinkle with three chopped shallots, season with salt and pepper, add one-half glass of white wine, one-half cup of stock or water, cover with buttered paper, and bring to a boil on top of the stove. Then put in oven and cook for about seven minutes. Put the fillets on a platter, and reduce the broth until nearly dry. Then add two cups of white wine sauce and boil for a minute. Bind the sauce with the yolk of an egg mixed with a spoonful of cream, add a little chopped chives, and pour over the fish.

=Chicken saute, Montmorency.= Joint a chicken, season with salt and pepper, put three ounces of butter in a saute pan and saute the chicken. When done remove the chicken to a platter, and put in the pan one cup of brown gravy or sauce Madere, and one can of French mushrooms. Boil for a few minutes. Then pour over the chicken. Garnish with croustades filled with small French peas.

=Croustades.= One cup of flour, one cup of milk, the whites of three eggs, a teaspoonful of olive oil, a teaspoonful of corn starch, and a little salt. Mix well and strain. Keep the croustade iron very hot in swimming lard. Dip the iron in the dough for a few seconds, then dip in the swimming lard, coated with the dough, and fry until a nice golden color. Take out, and when cold the croustades will be very crisp. Croustade irons can be obtained in any first-class store.

FEBRUARY 24

BREAKFAST
Grapefruit with cherries
Omelet with ham
Rolls
Coffee

LUNCHEON
Eggs Talleyrand
Oysters a la Hyde
French pastry
Coffee

DINNER
Cream of frogs' legs
Olives
Scallops, Newburg
Roast Easter kid, mint sauce
Sweetbreads saute, with green peas
Endives salad
Fancy ice cream
Assorted cakes
Coffee

=Eggs Talleyrand.= Trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each, and keep hot. Put a poached egg on top of each and cover with sauce Perigueux.

=Cream of frogs' legs.= Take the backs and front legs of two dozen frogs, reserving the hind legs for an entree. Put in vessel with two quarts of bouillon or chicken broth, and boil for thirty minutes. Then take one-half pound of rice flour and mix with one pint of cream. Let it run into the boiling soup, and cook for ten minutes. Strain through a fine colander, put back in the vessel, season with salt and a little Cayenne pepper, and add three ounces of sweet butter. Stir the soup so the butter will melt slowly. Serve croutons souffles separate.

=Scallops, Newburg.= Put one pint of scallops in a saute pan with one ounce of butter, season with salt and pepper, and saute for about three minutes over a hot fire; then drain off and add one pint of sauce Newburg. Do not cook further, and serve in chafing dish.

=Roast Easter kid.= Kid when young is a delicious morsel. Prepare in the same manner as lamb for roasting.

=Sweet potatoes saute.= Peel and slice two large boiled sweet potatoes. Put three ounces of butter in a saute pan, when hot add the potatoes and saute until nice and brown. Season with salt and pepper.

FEBRUARY 25

BREAKFAST
Waffles
Honey
Coffee

LUNCHEON
Poached eggs, Martha
Hungarian beef goulash
Noodles, Polonaise
Savarin Chantilly
Coffee

DINNER
Consomme Colbert
Broiled Alaska candlefish
Sweetbreads, Theodora
Roast ribs of beef, au jus
Saratoga potatoes
Celery Victor
Fruit cake
Coffee

=Poached eggs, Martha.= On top of four pieces of toast put some lobster croquette preparation in a layer about one-quarter of an inch thick, put a piece of butter on top of each, and bake in oven. Put a poached egg on top and cover with cream sauce.

=Noodles, Polonaise.= On a large platter put one pound of plain boiled noodles. In a frying pan put one-quarter pound of butter, and one-half cup of fresh bread crumbs. Fry until golden brown, and pour over the noodles.

=Consomme Colbert.= Equal parts of carrots, turnips, peas, string beans, cauliflower, and flageolet beans. Cut the carrots and turnips in small squares. Boil the cauliflower and cut off the small flowers. Then put all in hot consomme, with one poached egg to each person. Add a little chopped chervil before serving.

=Broiled Alaska candlefish.= As this fish is very oily it is better broiled. Season with salt and pepper, and serve on platter, with plenty of lemon and parsley in branches.

=Sweetbreads, Theodora.= Split four large sweetbreads, fill with chicken forcemeat, and braise them. Serve with sauce Madere, and garnish with stuffed fresh mushrooms.

=Fruit cake (white).= One pound each of butter, sugar and flour, one-half teaspoonful of baking powder, ten eggs, one-quarter pound of currant sultana raisins, one pony of rum, and one-quarter pound of chopped glace fruits. Work the butter and the sugar together until creamy, then add the eggs two by two, and work well, then add the rum, and finally the flour, baking powder and fruit. Mix lightly, and bake in a buttered pan lined with paper.

FEBRUARY 26

BREAKFAST
Stewed prunes
Boiled eggs
Buttered toast
Coffee

LUNCHEON
Eggs a la Colonel
English lamb chops, Tavern
Lettuce salad
Pont l'eveque cheese
Crackers
Coffee

DINNER
Cream of rice
Ripe olives
Rock cod, en court bouillon
Potatoes nature
Squab chicken saute, Sutro
Olivette potatoes
Endives salad
Orange souffle, St. Francis
Assorted cakes
Coffee

=Eggs a la Colonel.= Cut two tomatoes in half, squeeze out the juice, bread them, and fry. Put a poached egg on top of each piece, and cover with sauce Madere with fresh mushrooms.

=English lamb chops, Tavern.= Broil an English lamb chop until nearly done, then put in an earthern casserole, with some saute potatoes on one side and some stewed lamb kidneys on the other. Put in the oven for a minute or two, and serve with chopped parsley on top.

=English mutton chop, Tavern.= Same as English lamb chop, Tavern.

=Rock cod, en court bouillon.= Put in a flat pan three spoonsful of olive oil, one onion sliced very fine, three sliced green and one red pepper, one bouquet garni, and about five pounds of codfish cut in slices two inches thick. Season with salt and pepper, add two glasses of white wine and one pint of water, and a little chopped parsley. Simmer slowly for about forty minutes. Remove the bouquet garni, and serve on a deep platter with broth and all. Any fish may be prepared in the same manner.

=Squab chicken saute, Sutro.= Cut two squab chickens in six pieces each. Two legs, two wings, and the breast and carcass split. Season with salt and pepper, and saute in pan with two ounces of butter. Prepare as follows: Two fresh artichoke bottoms boiled and cut in four; one-half pound of fresh mushrooms saute in butter; one can of cepes saute in butter; the livers of the chickens whole, and one parboiled sweetbread sliced and saute in butter. Mix all together with the chicken, season well, and add some chopped parsley and chives.

=Orange Souffle, St. Francis.= Cut "lids" from the tops of four large oranges and remove the insides. Have the openings about an inch and one-half in diameter. Fill about one-third full with some sliced fresh fruit, such as oranges, apples, bananas, pineapple, etc. Then add a few drops of maraschino, fill another third with vanilla ice cream. Beat the whites of six eggs until stiff, mixed with one-half pound of sugar and the grated rind of an orange, and fill the final third of the orange. Dust with powdered sugar, and brown on top in a very hot oven. It will take but a second to brown, and they should be served at once.

FEBRUARY 27

BREAKFAST
Orange marmalade
Ham and eggs
Corn muffins
Coffee

LUNCHEON
Omelet with Virginia ham and peppers
Calf's head, vinaigrette
Baked potatoes
Apricot layer cake
Coffee

DINNER
Strained gumbo soup, in cups
Radishes
Barracouda, maitre d'hotel
Stuffed capon, Bruxelloise
Asparagus, Hollandaise
Champs Elysees potatoes
Hearts of romaine, Roquefort dressing
Chocolate parfait
Lady fingers
Coffee

=Omelet with Virginia ham and peppers.= Cut two slices of Virginia ham and one green pepper in small squares, put in frying pan with one ounce of butter, and simmer for about two minutes. Add eight beaten eggs and two red peppers cut in small squares, season with salt and pepper, and proceed in the same manner as for a plain omelet.

=Calf's head, vinaigrette.= Dish up on a napkin some boiled calf's head with the brains and the tongue sliced. Garnish the platter with pickles, pickled beets, quartered lemons, parsley in branches, and two hard-boiled eggs cut in two. Serve vinaigrette sauce separate.

=Strained gumbo soup, in cups.= Make a chicken okra soup, strain through cheese cloth, and serve in cups.

=Stuffed capon, Bruxelloise.= Soak half of a loaf of white bread in milk, then squeeze out the milk, mince fine, add salt and pepper, a little chopped parsley, one pound of finely chopped salted almonds, and one egg. Mix well together and fill the capon. Tie a slice of fresh fat pork over the breast, and roast in the same manner as chicken or other fowl.

=Layer cake.= Eight eggs, one-half pound of flour, one-quarter pound of melted butter, and a few drops of vanilla extract. Beat the eggs with the sugar over a slow fire until thoroughly warm, then take off the range and continue beating until cold. Put in the flour, mixing lightly, and add the melted butter and vanilla extract. Bake in buttered flat tin cake moulds, for about ten minutes.

=French layer cake.= The same as above with the exception that it is baked in one thick cake and then cut into layers.

=Chocolate layer cake.= Use three or four layers, filling between with chocolate cream. Glace with chocolate frosting, and decorate the top with glace fruits. See pastry cream for directions for filling.

=Apricot layer cake.= Same as chocolate layer cake, but fill with apricot marmalade, glace the top with vanilla frosting, and decorate with glace fruit.

FEBRUARY 28

BREAKFAST
Shredded wheat with cream
Crescents
Cocoa

LUNCHEON
Eggs a la Reine
Tripe a la mode de Caen
Camembert cheese and crackers
Coffee

DINNER
Consomme d'Orleans
Celery
Fillet of sole, Victoria
Leg of mutton, Reforme
Carrots, Vichy
Potato salad
Peach Melba
Assorted cakes
Coffee

=Poached eggs, a la Reine.= Spread some puree de foie gras on a piece of toast. Put a poached egg on top, cover with cream sauce, and sprinkle with finely chopped truffles. After the truffles have been chopped put in a napkin and squeeze out the juice, and then chop again. They will then be dry, and easy to sprinkle.

=Fillet of sole, Victoria.= Put four fillets in a buttered saute pan, season with salt and pepper, add one-half glass of white wine. When done put on platter and pour a lobster sauce over the fish, with lobster and truffles cut in small squares, in it.

=Leg of mutton, Reforme.= Roast a leg of mutton, and serve the following sauce separate: Ham, tongue, pickles, mushrooms, and chicken in equal parts, cut Julienne style, and mixed with sauce poivrade.

=Sauce poivrade.= Crush one-half cup of black pepper berries and put in vessel with one dozen chopped shallots, a little parsley, and one pint of white wine vinegar. Boil and reduce until nearly dry, then add one quart of brown sauce, or sauce Madere, and boil for five minutes, then strain, and stir in three ounces of sweet butter slowly.

=Tripe a la mode de Caen.= Parboil eight pounds of raw tripe and four ox feet. Cut both the tripe and the feet in pieces two inches square. Chop one pound of raw beef suet and four large onions very fine. Put in an earthen pot half of the suet and onions, then half of the tripe and feet, then the remainder of the suet and onions, followed by the rest of the tripe and feet. Season with salt and pepper, add one bouquet garni, one-half pint of brandy, one pint of white wine, and fill the remainder of the space in the pot with water. Put a cover on the pot and seal with any kind of paste or dough, so that no air or steam can escape. Then put the pot in a moderate oven and leave for about eight hours; then take out of oven, take off the cover, and remove the bouquet garni. If there should be too much fat on top a little may be taken off. Ordinarily there will not be too much. Season to taste with salt and pepper, add one-half pint of dry apple cider and one glass of brandy, and boil for two minutes. Serve hot. The proper way to serve tripe a la mode de Caen is in small individual earthen pots, on a large plate, with red-hot ashes under the pot.

MARCH 1

BREAKFAST
Strawberries with cream
Boiled eggs
Dry toast
Coffee

LUNCHEON
Grapefruit en supreme
Consomme in cups
Cheese straws
Sweet-and-sour beef tongue
String beans
Mashed potatoes
Chocolate eclairs Coffee

DINNER
Oysters on half shell
Onion soup au gratin
Kingfish saute, meuniere
Roast chicken
Succotash
Potato cakes
Escarole salad
Corn meal pudding Coffee

=Sweet-and-sour sauce.= Procure one-half pound of unsweetened spiced fish cake from your grocer, break it in small pieces, put in a bowl, cover with one pint of vinegar and one pound of brown sugar. Soak for about an hour, then stir well, and add one cup of fish broth or meat stock, depending upon whether it is to be used for fish or meat. Season with salt and a little Cayenne pepper, then add one pound of seedless raisins, and boil again for five minutes.

=Sweet-and-sour beef tongue.= Boil a fresh beef tongue in the same manner as boiled beef. When done cut in thin slices, put in a flat pan, cover with sweet-and-sour sauce, and simmer for five minutes. Serve on a platter covered with the sauce.

=Omelette Suzanne.= Cut six macaroons in four and mix with a little whipped cream. Cut six lady fingers in two and sprinkle with powdered cocoa and powdered sugar. Melt some Bar le Duc jelly. Make an omelet in the usual manner, powder with plenty of sugar, and burn bands across the top with a hot iron. At one end of the omelet place the lady fingers, at the other end the macaroons, and pour some of the Bar le Duc jelly on each side. Pour a pony of Chartreuse over the omelet, then a pony of fine champagne, and light it.

=Cheese straws.= Roll out some puff paste (a good way to utilize any trimmings you may have) very thin, about one-eighth inch. Wash the top with eggs and spread with grated Parmesan cheese mixed with a little Cayenne pepper. Cut in narrow strips, one-half inch by six, lay on a baking pan and bake in a moderate oven until brown and crisp.

=Onion soup, au gratin.= Slice three onions very fine, put in a casserole with three ounces of butter, put on the cover, and simmer until of a golden color. Then add one quart of consomme, stock or any good broth (consomme preferred), season well, and boil for five minutes. Slice three rolls very thin and put in oven and allow to remain until brown and dry, like toast. Put the soup in an earthen casserole, float the slices of rolls on top, spread a cup of grated cheese over the bread, put in a hot oven and cook until brown on top. Serve very hot.

=Potato cakes.= Whenever there is mashed potatoes left over, make into little cakes about one inch thick and two inches in diameter, roll in flour, and fry in pan with a little butter, until brown on both sides. If the potato should be too thin add the raw yolk of an egg.

MARCH 2

BREAKFAST
Oatmeal with cream
Broiled finnan haddie
Lyonnaise potatoes
Rolls
Coffee

LUNCHEON
Eggs Bordelaise
Lamb chops, Victor Hugo
Julienne potatoes
Stewed tomatoes
Brie cheese, crackers Coffee

DINNER
Cream of lettuce Radishes
Scallops, Mornay
Croustades financiere
Roast leg of mutton, currant jelly
Potato croquettes
Cold asparagus, mustard sauce
Fruit salad, au marasquin
Lady fingers Coffee

=Eggs Bordelaise.= Fry the eggs in oil, put on toast, cover with Bordelaise sauce, and lay two slices of truffle on each egg.

=Lamb chops, Victor Hugo.= Broil or saute six lamb chops on one side only, and allow to become cold. Grate two horseradish roots and put in a sauce pot with two ounces of butter, and simmer. Then add one cup of thick cream sauce, and bring to a boil; season well and bind with the yolks of two eggs. When this stuffing is cold put on top of the chops, make smooth with a knife, sprinkle with a little grated Parmesan cheese mixed with bread crumbs, put small bits of butter on each chop, place on a buttered pan, and put in a hot oven, so they will cook from the bottom. Cook until the tops are nice and brown, and serve on a platter with brown gravy, and two slices of truffle on each.

=Cream of lettuce.= Take the trimmings of six heads of lettuce, in volume about the same as two heads of lettuce, wash well and cut in small bits. Take two quarts of chicken broth, or any kind of clear broth or stock, add the lettuce to it and boil for thirty minutes. Put in a separate vessel four ounces of butter, and heat; add three spoonfuls of flour and heat again; add the broth containing the lettuce and boil for ten minutes. Boil a pint of cream, mix with the soup, and strain through a fine sieve. Put back in vessel, add two or three ounces of sweet butter, and stir until the butter is melted. Season with salt and a little Cayenne pepper.

=Scallops, Mornay.= Put one pint of scallops in a saute pan with an ounce of butter, season with salt and pepper, and heat through. Then remove the juice and add one cup of thick cream sauce, mix well, put in a deep dish, sprinkle with grated Parmesan or Swiss cheese, put small bits of butter on top, and bake in hot oven until brown.

=Croustades financiere.= Make a financiere, but cut a little smaller than for garniture. Fill the croustades, and serve on napkin with parsley in branches.

=Financiere (garniture).= Cut two parboiled sweetbreads in slices, and saute in butter; add one-half can of French mushrooms, or one-quarter pound of fresh mushrooms cut in two and sauteed, rooster combs and kidneys, sliced truffles, small chicken dumplings, and a few green olives with the stones removed. Put all in a casserole, season well, add a pint of good Madeira sauce, and serve hot. This garnish may be used for filling croustades, vol au vents, small patties, or as an entree.

MARCH 3

BREAKFAST
Griddle cakes with maple syrup
Buttered toast
Oolong tea

LUNCHEON
Poached eggs, Monnet Sully
Imported Frankfort sausages
Sauerkraut
Boiled potatoes
Limberger cheese and crackers
Coffee

DINNER
Toke Point oysters
Pannade soup
Boiled sea bass, Hollandaise
Potatoes nature
Chicken saute, Salonika
Peas au cerfeuil
Chiffonnade salad
Biscuit glace
Assorted cakes
Coffee

SUPPER
Golden buck

=Poached eggs, Monnet Sully.= Place a poached egg on a canape of chicken and pour Bearnaise sauce over it.

=Canape of chicken.= Take the breast of a boiled fowl and chop very fine, season with salt and pepper, mix well with two ounces of sweet butter, and spread on fresh toast.

=Pannade soup.= Take a half loaf of stale white bread, or some rolls, and put in a pot with three pints of water, season with salt and pepper, add one-quarter of a pound of butter, cover, and boil slowly for one hour. It will then be of the consistency of gruel. Mix the yolks of two eggs with a cup of cream and a half cup of milk, and stir slowly into the boiling soup. This is an excellent plain soup, and fine for the digestion.

=Peas au cerfeuil.= Put three ounces of butter in a casserole, add one quart of parboiled peas, some chopped chervil (cerfeuil), season with salt and a pinch of sugar, and simmer for five minutes.

=Boiled sea bass, Hollandaise.= Put a whole sea bass, including the head and tail, in a fish kettle, in cold water. Season with salt, some whole black pepper berries, and a bouquet garni. Add one sliced onion, and one carrot, bring to a boil and then set on the side for fifteen minutes. Serve on a napkin with small boiled potatoes, quartered lemons and parsley. Hollandaise sauce separate.

=Fried artichokes.= Trim the bottoms of six boiled artichokes, cut in four, put in flour, then in milk, then in beaten egg, then in fresh bread crumbs, and fry in swimming fat. Serve on napkin with lemon and parsley.

=Chicken saute, Salonika.= Joint a chicken and season with salt and pepper. Put two spoonfuls of olive oil in a saute pan, and when very hot add the chicken. Saute until nice and brown, then add one chopped shallot. When the shallot is hot pour off the oil, add one cup of brown gravy, and simmer for five minutes. Dish up on a flat platter, pour the sauce over it, sprinkle with chopped parsley, and garnish both ends of the platter with fried artichokes.

=Golden buck.= A Welsh rabbit with a poached egg on top.

MARCH 4

BREAKFAST
Sliced pineapple
Bacon and eggs
Rolls
Coffee

LUNCHEON
Mussels mariniere
Reindeer chop, port wine sauce
Sweet potatoes, saute
Lettuce braise
Waldorf salad
French pastry
Coffee

DINNER
California oyster cocktail
Ox tail soup, English style
Frogs' legs, Jerusalem
Filet mignon, Bayard
Flageolet beans
Sybil potatoes
Hearts of lettuce
Raspberry water ice
Assorted cakes
Coffee

SUPPER
Hangtown fry

=Sauce mariniere.= Cut fine six shallots, put in casserole with one ounce of butter, and simmer just enough to have the shallots hot, then add one glass of white wine and boil until reduced nearly dry. Then add one pint of sauce Allemande and boil for five minutes. Season with salt and pepper, and sprinkle with a little chopped parsley and chives.

=Sauce Allemande.= Put four ounces of butter and three spoonfuls of flour in a casserole and place on the stove. When hot add one quart of chicken or veal broth, and boil for twenty minutes, then bind with the yolks of three eggs mixed with one-half cup of thick cream. Strain and season well with salt and a little Cayenne pepper.

=Mussels, mariniere.= Wash the mussels well to free them from all sand. Put in casserole with one-half glass of white wine and one cup of water, bring to the boiling point, then add six chopped shallots, and boil until the mussels are open. Remove the mussels to another vessel, strain the broth, and reduce. Then add one pint of sauce mariniere, and pour over the mussels. The mussels may be served with the entire shells attached; on the half shell, or removed from the shells altogether, after they have been boiled.

=Reindeer chop.= Reindeer should be hung up for at least two weeks before being cooked, otherwise it will be very tough. The meat is very good, and easily prepared. Salt and pepper the chops, roll in olive oil, and broil; or fry in frying pan, in the same manner as any other kind of chop or steak. Serve with maitre d'hotel, or some fancy meat sauce.

=Port wine sauce.= Take the brown gravy from a roast, or use any kind of brown sauce, or sauce Madere; add one glass of port wine and boil for two minutes. This sauce is excellent with game. If a sweeter sauce is desired one-half cup of hot currant jelly may be added.

=Filet mignon, Bayard.= Saute in butter, or broil, small tenderloin steaks, place on toast, spread with puree de foie gras, cover with sauce Madere with sliced truffles, and garnish with small round chicken croquettes.

=Hangtown fry.= Mix plain scrambled eggs with one dozen small fried California oysters.

MARCH 5

BREAKFAST
Pearl grits with cream
Broiled smoked salmon
Toast Melba
Coffee

LUNCHEON
Eggs, Meyerbeer
Paprika schnitzel with spaetzel
Gorgonzola cheese with crackers
Coffee

DINNER
Cream of bananas
Ripe California olives
Fillet of bass, Nanon
Chicken saute, Creole
Boiled rice
Escarole and chicory salad
Nesselrode pudding
Assorted cakes
Coffee

=Pearl grits.= To one quart of boiling water add eight ounces of pearl grits, season with salt, and boil for twenty minutes. Serve cream separate.

=Eggs, Meyerbeer.= For each person cook two eggs on a shirred egg dish. Have the eggs very soft. Place a broiled split lamb's kidney in the center of each dish and cover with a little sauce Madere. Place two slices of truffle on top. Season well.

=Broiled smoked salmon.= Slice the salmon about one-half inch thick, roll in olive oil, and broil. When done put on platter, cover with maitre d'hotel sauce, and garnish with quartered lemons and parsley.

=Toast Melba.= Cut some white bread in very thin slices, trim, put on a pan and bake in the oven until brown.

=Paprika schnitzel.= Cut four slices from a leg of veal. The slices should be about one-half inch thick, two and one-half inches wide and six inches long. Season them with salt and paprika. Melt three ounces of butter in a saute pan, when hot put the slices of meat in the pan and saute for about five minutes. Then add one cup of very thick cream, a little more salt, one teaspoonful of paprika, and simmer for five minutes. If the sauce should be too thin add one spoonful of cream sauce and simmer for a few minutes.

=Nesselrode pudding.= Beat over the fire the yolks of eight eggs, one-half pound of sugar, and one pony of good rum, until light and creamy. Then remove from the fire and continue beating until cold. Then add one quart of whipped cream and one-half pound of broken marrons glaces. Mix well, and put in one large, or in individual moulds, pack in ice and salt, and leave until hard. It will require about two hours to freeze. To serve, remove from mould, decorate the top with a marron glace, and pour maraschino sauce around the bottom of the pudding.

=Spaetzel.= These are small flour dumplings, but made harder than the usual dumpling. Mix well one cup of flour, one whole egg and the yolk of an egg, one-third of a cup of milk, a little salt and pepper, and a very little grated nutmeg. Form in small bits and drop into boiling salted water and boil for about five minutes, then pour off the water. In a frying pan put two ounces of butter and cook until brown, then pour over the spaetzel and mix.

=Cream of bananas.= Make a cream of chicken soup, heat six bananas in it, and strain through a fine sieve.

MARCH 6

BREAKFAST
Bar le Duc jelly
Spanish omelet
Dry toast
Chocolate with whipped cream

LUNCHEON
Grapefruit with cherries
Fried tomcods, Tartar sauce
Turkeys' livers en brochette
Flageolet beans
French pastry
Coffee

DINNER
Consomme royal
Soft clams, bateliere
Roast turkey, cranberry sauce
Sweet potato croquettes
Asparagus Hollandaise
Chiffonnade salad
Mince pie
American cheese
Coffee

=Spanish omelet.= Make a plain omelet and pour one cup of Creole sauce around it.

=Fried tomcods.= Clean eight tomcods, wash well, and dry with a towel. Roll in milk, then in flour, and fry in swimming fat for about five minutes, or until nice and brown. The fat must be very hot. Serve on a napkin with fried parsley, quartered lemons, and Tartar sauce separate.