Chapter IV: Preface (4)

=Turkeys' livers en brochette.= Take three turkey livers and cut each in four slices. Broil three slices of bacon, and cut in four pieces also. Now stick a piece of liver on a skewer, then a piece of bacon, then another piece of liver, then another piece of bacon, and so continue until the skewer is full. Season with salt and pepper, roll in fresh bread crumbs, sprinkle with olive oil, and broil. When done on all sides place on a piece of toast, put some maitre d'hotel sauce over it, and garnish with quarters of lemon and water-cress.

=Clams bateliere.= Separate the bellies from one dozen soft clams and put them back in their half shells. Season with salt and pepper, cover with maitre d'hotel sauce, put a thin slice of salt pork over the top, and place in oven and bake. Garnish with quartered lemon and parsley.

=Roast turkey.= Season the turkey well, fill with any kind of stuffing, and roast in the same manner as roast turkey stuffed with chestnuts.

MARCH 7

BREAKFAST
Fresh strawberries with cream
Boiled eggs
Rolls
Coffee

LUNCHEON
Eggs Sarah Bernhardt
Reindeer stew
Mashed potatoes
Camembert cheese and crackers
Coffee

DINNER
Cherrystone oysters on half shell
Cream of farina
Fillet of turbot, Bonnefoy
Lamb chops, charcutiere
Succotash
French fried potatoes
Romaine salad
Fancy ice cream
Assorted cakes Coffee

=Eggs Sarah Bernhardt.= Cut six hard-boiled eggs in two, remove the yolks, mash them up and mix with a little salt, pepper, celery salt, one spoonful of fresh bread crumbs, one spoonful of chopped chicken meat, and the yolk of one raw egg. Stuff the halved whites of eggs with this, put on a buttered dish and place in the oven for four minutes. Dress on a silver platter, and cover with sauce Perigueux.

=Sauce Perigueux.= Chop a small can of truffles and put in a casserole with one glass of Madeira, and reduce until nearly dry. Then add one pint of brown gravy and season with salt and Cayenne pepper.

=Sauce Perigord.= Slice one small can of truffles, put in casserole with one glass of Madeira or sherry wine, reduce, add one pint of brown gravy and boil again for twelve minutes. Season with salt and Cayenne pepper.

=Reindeer stew.= Cut about five pounds of shoulder and breast of reindeer in pieces two inches square. Put in saute pan with one-quarter pound of butter, season with salt and pepper, and saute until nice and brown. Then add two spoonfuls of flour and simmer until the flour is slightly brown; add one pint of claret and one quart of boiling water, a bouquet garni, and bring to a boil; skim, cover and let slowly cook until nearly done. Saute in butter twelve heads of fresh mushrooms, and parboil twelve very small potatoes and fry in butter, add them to the stew and cook until soft. Season well with salt and pepper.

=Cream of farina.= Boil one pound of farina in one quart of milk. When done add one pint of well-seasoned chicken broth, and strain through a fine sieve. Put back in pot, add two ounces of sweet butter and one pint of boiling cream. Season with salt and a little Cayenne pepper.

=Fillet of turbot, Bonnefoy.= Cut the turbot in fillets about one and one-half inches wide and three inches long. Put in saute pan, season with salt and pepper, add six very finely chopped shallots, one small can of mushrooms, or a half pound of fresh mushrooms, and one glass of claret. Cover with buttered manilla paper, put in oven and simmer for ten minutes, then remove the fish to a platter. Put the pan with the gravy on the fire, add one pint of tomato sauce and boil for five minutes. Then stir in well one ounce of good butter, and pour over the fish.

=Lamb chops, charcutiere.= Broil some lamb chops and cover with brown sauce with which has been mixed some sliced pickle and sliced green olives in equal parts. Season the sauce well.

MARCH 8

BREAKFAST
Stewed prunes
Scrambled eggs with bacon
Buttered toast
English breakfast tea

LUNCHEON
Canape of fresh caviar
Consomme in cups
Cheese straws
Spring lamb Irish stew
Cream puffs
Coffee

DINNER
Puree d'Artois (soup)
Salted pecans
Broiled shad, Albert
Chicken a l'Estragon
Potatoes au gratin
Artichokes, sauce Hollandaise
Omelette soufflee
Coffee

=Puree d'Artois.= Same as puree of peas.

=Broiled shad, Albert.= Broiled shad with horseradish sauce.

=Chicken a l'Estragon.= Boil a whole chicken in a quart of water with salt and a bouquet garni. When done pull the skin off but leave the chicken whole. Make the sauce in the following manner: Put three ounces of butter in a casserole, when hot add two and one-half spoonfuls of flour and one and one-half pints of the chicken broth, boil for ten minutes, add a little chopped tarragon and boil for another ten minutes. Bind with the yolks of two eggs and a half cup of cream, strain, and season with salt and Cayenne pepper. Pour the sauce over the chicken, and lay a few leaves of tarragon on top.

=Omelette soufflee.= Mix a cup of powdered sugar with the yolks of two eggs and the inside of a vanilla bean, and beat until it is light and fluffy. Beat the whites of eight eggs until they are very stiff, then add to the batter, mixing lightly. Place this on a buttered silver platter that has been dusted with powdered sugar, form into a fancy shape, decorate through a pastry bag with some of the same preparation, dust with powdered sugar, and bake in a rather hot oven for about ten minutes.

=Omelette soufflee en surprise.= Cut a piece of sponge cake into an oval shape about one-half inch thick, three inches wide and six inches long. Put on top of the cake one pint of vanilla ice cream that has been frozen very hard, cover with omelette soufflee preparation, decorate in the same manner as above, dust with powdered sugar, and bake in a very hot oven for two minutes.

MARCH 9

BREAKFAST
Orange marmalade
Boiled eggs
Dry toast
Ceylon tea

LUNCHEON
Eggs Maltaise
Calf's head, a la Francaise
Plain boiled potatoes
Brie cheese and crackers Coffee

DINNER
Cream of green corn
Matelote of fish
Leg of mutton, Bretonne
Field salad
Sand tart Coffee

=Eggs Maltaise.= Fill a croustade with puree of fresh mushrooms, put a poached egg on top, and cover with cream sauce.

=Calf's head, a la Francaise.= Boil a calf's head, with the tongue and brains, and dish up on a china platter. Make a macedoine of vegetables as follows: Boil in salt water a carrot and a turnip, and when cold cut up in small dices. Add one-half pound of cold cooked string beans cut in pieces about one-half inch long, one-quarter pound of boiled peas, and one-half can of flageolet beans. Put this macedoine in a salad bowl, add one teaspoonful of salt, one-half teaspoonful of fresh-ground black pepper, a little parsley and chervil, one-half cup of white wine vinegar, and one and one-half cups of olive oil. Mix well and pour over the calf's head.

=Cream of green corn.= Soak five pounds of green corn in cold water over night. Then put on fire in pot with one-half gallon of bouillon, and cook until soft. Then strain through a fine sieve, put back in pot, add one quart of boiling cream, and season with salt and a little Cayenne pepper. Before serving add four ounces of sweet butter, and stir well until melted.

=White beans, Bretonne.= Soak 3 pounds of white beans in cold water over night. Put in a vessel with three quarts of water, a ham bone, a bouquet garni, and a small handful of salt. Boil until soft, then remove the ham bone and bouquet, and drain off the water. Chop three large onions very fine, put in casserole with three ounces of butter, and simmer until cooked, then add a teaspoonful of chopped garlic and heat through, pour in a cupful of puree of tomatoes and some chopped parsley, add the beans, season well with fresh-ground black pepper, and cook for ten minutes.

=Leg of mutton, Bretonne.= Roast leg of mutton garnished with beans Bretonne.

=Matelote of fish.= Take the solid meat of any kind of fresh fish such as bass, carp, perch, etc., and cut about four pounds in slices two inches thick. Put in buttered pan, season with salt and pepper, add one pint of claret, one cup of stock, fish broth, or water, and a bouquet garni. Cover, put over a slow fire and boil for about twenty minutes, or until soft. Put the fish in a deep dish, cover with matelote sauce, and garnish with boiled ecrevisses. To make the matelote sauce put three ounces of butter in a casserole and allow to become hot. Then add two spoonfuls of flour, heat well, and then pour in the strained broth from the fish, boil for ten minutes, add one spoonful of meat extract and one teaspoonful of essence of anchovies, and strain. Peel one dozen very small white onions, parboil then and fry in butter until soft. Add the onions and one can of French mushrooms to the sauce, season well, and boil.

=Sand tart (Sable).= One pound of sugar, one pound of flour, the yolks of five eggs, six ounces of butter, and three tablespoonfuls of thick sour milk in which has been dissolved one pinch of soda. Mix to a hard dough and roll very thin. Beat the whites of two eggs and use to moisten the top of the rolled dough. Cut in the desired shape, sprinkle with sugar mixed with a little powdered cinnamon and chopped almonds, put on buttered pan and bake quick.

MARCH 10

BREAKFAST
Sliced bananas with cream
Broiled finnan haddie
Baked potatoes
Rolls
Coffee

LUNCHEON
Eggs Renaissance
Mutton chops, Signora
Fried egg plant
Romaine salad
Meringued peaches Coffee

DINNER
Mock turtle soup
Oysters, Victor
Croustades Laguipierre
Roast capon, au jus
Fresh asparagus, Hollandaise
Champs Elysees potatoes
Escarole salad
Fancy ice cream
Assorted cakes Coffee

=Eggs Renaissance.= Put a little cream sauce in the bottom of a buttered cocotte dish, add a raw egg, season with salt and pepper, then add a few sliced canned mushrooms and sliced truffles, cover with cream sauce, sprinkle with grated cheese, put bits of butter on top, and bake in oven.

=Mutton chops, Signora.= Split open four mutton chops, season with salt and pepper, put three slices of truffle in each chop and fold together, roll in flour, then in beaten egg, and finally in bread crumbs. Fry the chops for ten minutes in hot melted butter. Serve cream sauce to which has been added some chopped truffles.

=Meringued peaches.= (Peche meringuee.) Cook one quarter pound of rice in one quart of milk for about one-half hour. The rice should be stiff when done. Add one pony of cream, one ounce of butter, two ounces of sugar, and mix well. Spread on a dish about one inch deep, and place on top some halved preserved peaches, or some fresh peaches cooked in syrup. Make a meringue paste with the whites of four eggs beaten stiff and a half pound of sugar. Cover the peaches with the meringue, using a pastry bag with a fancy tube. Dust over with powdered sugar, and bake in a rather cool oven until it becomes a little dry and brown.

=Oysters Victor.= Wash the heads of three fresh mushrooms, dry them in a towel, and chop very fine, also chop very fine six walnuts and put in salad bowl with the mushrooms, season with salt and pepper, add three ounces of butter and a little chopped parsley, and mix well together. Spread this paste on top of a dozen oysters on the half shell, and bake in oven for about five minutes. Serve with halves of lemon.

=Croustades Laguipierre.= Use equal parts of chickens' livers, saute in butter, sliced sweetbreads saute, boiled rooster combs, sliced green olives, sliced truffles, and French mushrooms cut in two. Stir into hot Madeira sauce, season well, and fill the croustades.

MARCH 11

BREAKFAST
Fresh strawberries with cream
Scrambled eggs with truffles
Crescents
Coffee

LUNCHEON
Hors d'oeuvres varies
Potato omelet
Roquefort cheese and crackers
Hungarian beef goulash
Coffee

DINNER
Consomme Du Barry
Queen olives
Fillet of sole, Turbigo
Veal kidney roast
Carrots in butter
Mashed potatoes
Chicory salad
Fried cream
Coffee

=Scrambled eggs with truffles.= Cut a truffle in small dices and put in sauce pan, on the range, with one ounce of butter. When hot add six beaten eggs, a little salt and pepper, one spoonful of cream, and then scramble in the usual manner. Dish up and lay six slices of heated truffles on top.

=Potato omelet.= Cut a boiled potato in small dices. Put one ounce of butter in a frying pan with the potato, and fry until brown, then add six beaten eggs, season with salt and pepper, and cook into an omelet in the usual manner.

=Consomme Du Barry.= Boil a cauliflower in salt water. When done cut the tips of the flowers from the stems and add to boiling consomme.

=Fillet of sole, Turbigo.= Cut the fillets from a sole, and remove the skin. Spread with fish force meat, (see fish dumplings), fold in half, place in buttered saute pan, season with salt and pepper, add one-half glass of white wine, and boil. When done remove the fish to a platter; add to the gravy in the pan one cup of white wine sauce, boil for ten minutes, and strain. Cut the tail of a lobster in slices, heat them and lay on top of fillets and cover with the sauce.

=Carrots in butter.= Wash and peel three dozen small French carrots, and boil in two quarts of salted water. When done drain off the water, add two ounces of sweet butter, and simmer for two minutes. Sprinkle with a little chopped parsley.

=Fried cream.= One quart of milk, one-half pound of sugar, the yolks of eight eggs, four ounces of flour, and one-half of a vanilla bean. Boil the milk with the vanilla bean. Mix the sugar, flour and the yolks of the eggs, and then pour into the boiling milk. Continue cooking, stirring all the time until stiff. Then pour into a flat pan in a layer about three-quarters of an inch thick, allow to become cold, and then cut into two inch squares. Roll in flour, then in beaten egg, and finally in cake, macaroon, or bread crumbs, and fry in swimming lard until brown. Serve dusted with powdered sugar, or with a lump of sugar covered with brandy, and burning.

=Beef tongue, Parisian style.= Wash a fresh beef tongue, put in a pot, cover with hot water, add a cup of white wine vinegar, two carrots, two onions, a bay leaf, a few cloves, a crushed garlic clove, some thyme, the green tops of a bunch of celery, and some salt. Simmer slowly for three hours, or until when pricked with a fork it has the consistency of jelly. Then peel and trim. Reduce the broth, and make a brown gravy, adding a glass of Madeira wine. In another pan boil a dozen or so small onions. Glace and simmer them in plenty of butter, but do not brown, add a can of mushroom heads and quarter of a pound of salt pork that has been boiled and diced, and simmer again. Add two tablespoonfuls of minced parsley and a wine glass of sherry, then mix with the brown Madeira sauce. Put the whole tongue on a platter, and pour the sauce over it.

MARCH 12

BREAKFAST
Stewed rhubarb
Boiled eggs
Rolls
Coffee

LUNCHEON
Grapefruit with maraschino
Fried tomcods, Tartar
Broiled honeycomb tripe
Celery root, field and beet salad
Lyonnaise potatoes
Cherry tart Coffee

DINNER
Potage Lamballe Radishes
Bass, Dijonaise
Roast chicken
Fonds d'artichauts, Feypell
Julienne potatoes
Sliced tomatoes, French dressing
Vanilla ice cream
Cakes Coffee

=Bass, Dijonaise.= Put four fillets of bass in a buttered pan, season with salt and pepper, sprinkle with two finely-chopped shallots, add one-half cup of water, cover, and put in hot oven for fifteen minutes. Then place the fillets on a platter, and reduce the broth until nearly dry, add one spoonful of French mustard and two cups of cream sauce, and boil for two minutes. Add some chopped chives, and pour over the fish.

=Fonds d'artichauts, Feypell.= (Artichoke bottoms, Feypell). Remove the leaves, and trim the bottoms of twelve boiled artichokes. Cut six of them into one-half inch squares. Prepare one cup of puree of fresh mushrooms and one-half cup of grated cheese. Put in a saute pan one ounce of fresh butter, and when hot add the cut-up artichoke bottoms, and season with salt and pepper. Fry until of a light golden yellow color, then add the grated cheese, mix well, add the mushrooms puree, and boil for a minute or two. Finally stir in the yolk of an egg, mixing quickly, and a little chopped parsley. Cover thickly the six whole artichoke bottoms with this filling, place on a buttered dish or pan, lay a thin slice of raw bacon about an inch and a half long on top of each, and put in the oven and bake. Serve as a vegetable course with Madeira or tomato sauce, or as a garnish, plain.

=Canape St. Francis.= Trim small pieces of toast, and cut in fancy shapes, or circular. Spread with caviar. Place a slice of tomato on top and over this strips of caviar. Place on lettuce leaves that have been dressed with French dressing mixed with finely-chopped herbs.

=Potatoes Ritz.= Allow one large potato for each individual. Peel, and cut into half-inch dices. Boil in salt water for ten minutes, drain, and brown with butter. When done the potatoes should be in small free pieces, and browned on all sides.

MARCH 13

BREAKFAST
Grapefruit marmalade
Buckwheat cakes
Breakfast sausages
Maple syrup
Rolls Coffee

LUNCHEON
Eggs gastronome
Calf's brains au beurre noir
Persillade potatoes
Hearts of lettuce, French dressing
French pastry Coffee

DINNER
Toke Point Oysters, mignonette
Potage Mongol
Ripe California olives
Fillet of sole, Villeroi
Roast loin of lamb, mint sauce
Asparagus Polonaise Potato salad
Savarin aux fruits Coffee

SUPPER
Yorkshire buck
Coffee

=Eggs gastronome.= Boil six eggs until hard, remove the shells, and cut in two lengthwise. Chop up the yolks and put in a bowl. Chop very fine one can of French mushrooms, and add to the yolks, season with salt and pepper, add the raw yolk of one egg, one-half cup of fresh bread crumbs and a little chopped parsley, and mix well. Fill the hard-boiled whites with this filling, put on a platter, cover with brown gravy and bake in oven.

=Calf's brains au beurre noir.= Put two calf's brains in cold water and leave for one hour; then remove the reddish-black outside skin with the fingers, and put again in fresh cold water so the blood will run out, and the brains remain white after being cooked. Now put in a casserole two quarts of water, a heaping spoonful of salt, one-half glass of vinegar, two onions, one-half of a carrot, and a bouquet garni. Boil for five minutes, and then add the brains and boil for two minutes, then let it stand in the hot broth for about one-half hour. Then remove the brains, cut in two lengthwise and lay on a platter, sprinkle with salt and fresh-ground black pepper, one spoonful of French capers, and a little chopped parsley, chives and chervil. Put in a frying pan three ounces of sweet butter and cook until very dark brown, nearly black; and pour over the brains. Then put in the same pan one-third of a cup of vinegar, let it become hot, and pour over the brains also.

=Potatoes persillade.= Cut two dozen potatoes to the shape of a small egg. Put in a pot, cover with cold water, add a spoonful of salt, and boil slowly so they will not break. When they are nearly soft drain off the water, add one ounce of butter, cover, and simmer until the butter is melted. Then sprinkle with chopped parsley.

=Fillet of sole, Villeroi.= Put the fillets of a large sole in a buttered pan, add some salt and a glass of milk, bring to a boil, and then set on the side of the stove for ten minutes; then remove the fish to a platter. Mix in a cup one spoonful of flour and one spoonful of butter; add this to the broth in the pan from which the fish has been removed, and boil for five minutes; then add one cup of cream, and two ounces of sweet butter and whip well until melted, season with salt and pepper, and strain over the fish.

=Asparagus Polonaise.= Put four pounds of boiled fresh asparagus, (for four persons), on a platter. In a frying pan put three ounces of fresh butter, and one-half cup of fresh bread crumbs, and fry until the crumbs are golden yellow. Then pour over the tips of the asparagus, sprinkle with a little pepper and chopped parsley. A hard-boiled egg chopped fine, may be added if desired.

=Boiled fresh asparagus.= Fresh asparagus should be peeled very thin with a sharp knife, and well washed. If to be served hot, put in boiling salt water over a hot fire about twenty minutes before serving. They should not be cooked in advance. If to be served cold, as soon as the asparagus is done pour a glass of cold water over them so they will not continue cooking and become too soft. Allow to cool in the broth, and before serving lay on a towel or napkin to allow the water to drip off.

MARCH 14

BREAKFAST
Baked beans, Boston style
Brown bread
Buttermilk
Coffee

LUNCHEON
Omelet with oysters
Veal chops, saute in butter
Puree of salad
Camembert cheese, crackers Coffee

DINNER
Little Neck clams
Chicken okra soup
Salted almonds
Aiguillettes of bass, Massena
Vol au vent Toulouse
Roast capon, giblet sauce
Stewed asparagus Chateau potatoes
Endives salad
Parfait Napolitain
Assorted cakes Coffee

=Puree of salad.= (Vegetable). Boil in salted water, lettuce or any other kind of green salad. When done drain off the water and press through a fine colander. Add butter and a little cream.

=Aiguillettes of bass, Massena.= Put four fillets of bass in a buttered pan, season with salt and pepper; add one-half glass of white wine and one-half glass of stock, bouillon, fish broth or water, cover with buttered paper, and put in oven to bake. When done place the aiguillettes on a platter and cover with the following sauce: Heat one and one-half ounces of butter in a sauce pan, add one spoonful of flour and allow to become brown, add the fish broth left from cooking the bass, one spoonful of meat extract, and one-half spoonful of Worcestershire sauce. Boil for ten minutes, then add one-half teaspoonful of essence of anchovies, and strain through cheese cloth. Boil one dozen clams and cut in two; cut half of the tail of a lobster in small squares, and six heads of mushrooms cut in two. Put all of this in the strained sauce, and season well.

=Giblet sauce.= Clean the giblets of chickens, turkeys, or other fowl, boil in salt water, and chop. Put in casserole two chopped onions, and two ounces of butter, and simmer for ten minutes, or until soft and yellow. Then add one tablespoonful of flour, and simmer again until brown. Add the gravy from a roast, the chopped giblets and a little of the water the giblets were boiled in. Cook for half an hour, season with salt and pepper and chopped parsley. A little sherry wine may be added before serving, if desired.

=Stewed asparagus.= Cut up some asparagus tips and cook in a casserole in salt water until soft. Mix a spoonful of flour and one ounce of butter and add to the asparagus, with some of the water used for boiling. Use only enough water to cover the asparagus. Sprinkle with chopped parsley and pepper, and serve in a deep dish.

=White bean soup.= Soak a quart of beans over night. Put in a vessel with four quarts of water, or a mild soup stock. Add a half pound of lean bacon, and a shinbone, if desired. Start to boil rapidly, then remove to back of stove and cook for several hours until the beans drop to pieces. Skim from time to time. Meanwhile chop very fine an onion, a carrot and a stalk of celery, and simmer in butter until they take on a slightly brown color. Add a spoonful of flour, a potato cut in small dices, and the water from the beans. Strain the beans, and to the puree add the cooked vegetables; cut the bacon in small pieces, and cook all together for twenty minutes. Season with salt, pepper and chopped parsley.

MARCH 15

BREAKFAST
Bananas with cream
Scrambled eggs with asparagus tips
Toast
Coffee

LUNCHEON
Crab salad
Consomme in cups Cheese straws
Fried whitebait, remoulade
Lamb chops Saute potatoes
Escarole and chicory salad
Roquefort cheese, crackers Coffee

DINNER
Pot au feu
Loin of pork, baker's oven style
Mashed turnips
Celery root and field salad
Fancy ice cream
Assorted cakes Coffee

=Fried whitebait.= Wash the whitebait well and dry on a towel or napkin. Roll in milk, then in flour, and fry in very hot swimming lard, just enough to make them crisp. Lay them on a napkin, sprinkle with salt, and garnish with fried parsley and quartered lemons. Serve brown bread and butter sandwiches and sauce Tartar or remoulade.

=Pot au feu.= Put in a pot one brisket of beef; or five pounds of short ribs of beef; two gallons of cold water, and a handful of salt. Bring slowly to a boil and skim well, so the broth will remain clear. When the boiling point is reached add two whole carrots, two turnips, three stalks of leeks, one stalk of celery, a bouquet garni, one small head of Savoy cabbage, and two large onions, all well washed. Bring to the boiling point again, cover, and put on the side of the stove where it will simmer slowly. The vegetables will be done before the meat, so when they are cooked remove them and throw out the bouquet garni. Let the beef cook until very soft. Cut the vegetables, with the exception of the onions, in thin slices; and when the beef is done strain the broth over the vegetables. Give it another boil, season well, add some chopped chervil, and serve with toasted bread crusts, separate.

The boiled beef may be served as an extra course, usually after the soup, if no fish is served.

=Loin of pork, baker's oven style.= For a large family, take eight pounds of pork ribs, season with salt and pepper, rub with a piece of garlic thoroughly, and put into a stoneware pot. Cut six large potatoes in strips lengthwise and one inch square, slice three onions and add, with three pints of water, a bay leaf and two cloves, to the meat. Your baker will bake it for you in a brick oven, and it will be a dish quite different from the usual roasted pork. If necessary, put it in your own oven, baking for not less than four hours with a slow, even fire. However, it is preferable to have it baked in a brick oven.

=Fried chicken, Vienna style.= Cut a chicken in six pieces; two legs, two wings, and two pieces of breast. Season with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Put in a saute pan in two spoonfuls of hot butter, and fry. When done dish up on a platter, garnish with corn fritters, and serve sauce supreme separate.

=Peas, farmer style.= Shell enough peas to make two cupsful. Take twelve firm large asparagus tips, an onion, a firm head of lettuce cut fine, six small French carrots cut in two, three ounces of butter, a pinch of salt and one of sugar. Add enough water to cover, and simmer slowly until all the vegetables are thoroughly done.

MARCH 16

BREAKFAST
Grapefruit
Fried eggs
Dry toast
English breakfast tea

LUNCHEON
Sardines, vinaigrette
Paprika schnitzel with spaetzel
German apple cake
Coffee

DINNER
Blue Point oysters on half shell
Puree paysanne
Pompano saute, meuniere
Tame duckling, apple sauce
Young beets in butter
Sweet potatoes saute
Waldorf salad
Lemon pie
Coffee

=Sardines, vinaigrette.= Remove the skins from a can of sardines, and arrange on a platter, on a lettuce leaf. Sprinkle with salt and fresh-ground black pepper, pour a spoonful of vinaigre and one of olive oil over them, and sprinkle with chopped parsley. Garnish with a lemon cut in half, two hard-boiled eggs cut in two, some chopped onion on a small leaf of lettuce, and another small leaf filled with small French capers.

=Puree paysanne.= (Soup). Slice a carrot, an onion, a turnip, one-half of a stalk of celery, two stalks of leeks, three leaves of cabbage, one-half pound of squash or other fresh vegetable such as asparagus or tomatoes. Put them in a vessel with one-half pound of fresh peas, and one-quarter pound of fresh Lima beans. Cover with two quarts of bouillon and cook until soft. Strain through a fine colander, put back in the vessel, bring to a boil, season with salt and pepper, add two ounces of butter and mix well.

=Young beets in butter.= Cut some young boiled beets in thin slices, put in saute pan with butter, season with salt and pepper, and simmer for a few minutes.

=Fillet of sole, Villeroi.= Put the fillets of a large sole in a buttered pan, add some salt and a glass of milk, and bring to a boil, then set on side of stove for ten minutes. Then remove the fillets to a platter. Mix in a cup one spoonful of flour and one spoonful of butter, and add this to the milk broth in the pan, which has been kept boiling, and cook for five minutes. Then add one cup of cream and two ounces of sweet butter, whip well until melted, season with salt and pepper, and strain over the fish.

=Sponge cake.= One-half pound of sugar, six yolks of egg and six whole eggs, one-half pound of flour, and flavoring. Beat the eggs and yolks and sugar over a slow fire until blood warm. Then remove and continue beating until cold and very light and spongy. Then add the flour and vanilla, or other flavoring, and mix lightly. Put into paper-lined moulds or pan, and bake in medium hot oven. Serve with powdered sugar dusted on top, or frosted.

=Caroline cake.= (Chocolate or coffee). Make a dough as for cream puffs, and dress on a pan in drops about quarter the size as for regular cream puffs. Bake in a moderate oven; when done make a hole in the bottom of each with a pointed stick, and fill with pastry cream, or sweetened whipped cream. Place on a wire grill about one-quarter inch apart, and glace with chocolate or coffee icing. Let the icing dry, and serve in paper cases.

MARCH 17

BREAKFAST
Fresh strawberries with cream
Boiled eggs
Dry toast
Chocolate with whipped cream

LUNCHEON
Eggs Princesse
Chicken saute, Hongroise
Mashed potatoes
Lettuce salad
Brie cheese and crackers
Coffee

DINNER
Little Neck clams
Consomme Camino
Fillet of bass, Menton
Roast leg of lamb
String beans
Chateau potatoes
Chiffonnade salad
Fancy ice cream
Assorted cakes
Coffee

=Eggs Princesse.= Put some puree of fresh mushrooms in the bottom of small croustades, lay a poached egg on top, and cover with sauce Perigueux.

=Chicken saute, Hongroise.= Joint a chicken and put in a saute pan with two ounces of butter, season with salt and a little paprika, simmer for five minutes; then add a sliced onion and simmer slowly for ten minutes with the cover over the pan. Then add a cup of cream and cook for four minutes, and add one-half cup of cream sauce. Remove the chicken to a platter, pour the sauce over it, and garnish both ends of the platter with macedoine of vegetables.

=Macedoine of vegetables.= Macedoine is a mixture of vegetables, and may be obtained in cans, but is easily made at home. If the canned sort is used drain off the juice, put in casserole in cold water, bring to a boil, and then drain off the water, season with salt and pepper, and simmer for a minute or so. To make macedoine, use equal parts of carrots, turnips, string beans, cut in squares about one-quarter inch in diameter, and peas and flageolet beans. Boil each separately in salt water, and mix afterwards, season with salt and pepper and one ounce of butter, and simmer as above. Flageolet beans come in cans, or dry like dry peas. They may be omitted if desired.

=Consomme Camino.= Boil one-quarter of a pound of macaroni in salt water; when soft, drain, and cool in cold water. Then cut in small pieces about one-half inch in length, and serve in a quart of consomme. Serve grated cheese separate.

=Fillet of bass, Menton.= Cut four fillets of bass; and prepare some fish dumpling mixture. Spread some of the mixture over the fillets, and fold in half, place in buttered saute pan, add a little salt and one-half glass of white wine, cover with buttered paper, and place in oven for fifteen minutes. Dish up on a platter and cover with white wine sauce.

=Beans, Normandy.= Soak two pounds beans over night, then put to boil with three pints of water, sliced carrot, a yellow turnip, an onion, and a bouquet garni, season with salt, and cook for an hour. Put two big spoonfuls of butter and a spoonful of flour in a pan, and make a creamy sauce by adding the water from the beans. Now fill a baking dish; first a layer of sliced potatoes mixed with minced onions, then the semi-cooked beans, then potatoes, and so on until filled. Then add half a glass of white vinegar and bake until the potatoes are done, by which time the beans will be done also.

MARCH 18

BREAKFAST
Baked apple with cream
Fried hominy
Bar le Duc jelly
Rolls
Coffee

LUNCHEON
Oranges en supreme
Clam broth in cup
Fillet of sole, Orly
Tripe and oysters in cream
Baked potatoes
Diplomate pudding
Coffee

DINNER
Cream of celery
Pompano, Cafe Anglaise
Chicken saute, Portugaise
Fresh asparagus, Hollandaise
Julienne potatoes
Romaine salad
Sponge cake
Compote of mixed fruits
Coffee

=Orange en supreme.= Slice six oranges, put in bowl with three spoonfuls of powdered sugar and two ponys of Curacao, let stand for thirty minutes, and serve in supreme glasses.

=Fillet of sole, Orly.= Roll four fillets of sole in the form of cigars, put in flour, then in beaten eggs, and finally in bread crumbs, and fry in hot swimming lard. When done lay on napkin, garnish with quartered lemon and fried parsley, and serve tomato sauce separate.

=Diplomate pudding.= Take sponge, or any kind of left over cake and cut in small pieces, using enough to fill a pudding mould. Add about a teaspoonful of chopped candied fruit to each person. Make a custard with one quart of milk, six eggs and a half pound of sugar; pour over the cake in the mould, and bake. Serve with brandy sauce with some chopped candied fruit in it.

=Pompano, Cafe Anglaise.= Put four small whole pompano and four fillets of pompano in a buttered saute pan, and season with salt and pepper. Put in another vessel one dozen clams and one dozen oysters, with their own juice, and bring to a boil. Then strain the broth over the pompano and boil until done. Remove the fish to platter, reduce the broth, then add one cup of cream sauce and one cup of white wine sauce, and strain. Put the oysters and clams and one dozen ecrevisse tails in the sauce and pour over the fish. The sauce should be well seasoned. Garnish with small fried fillets of sole.

=Small fried fillets of sole.= Cut fillets of sole into small strips about one-quarter inch thick and two inches long, roll in milk and then in flour, and fry in hot swimming lard. When crisp take out of the fat and sprinkle with salt. Serve with Tartar sauce as fried fillet of sole, or use as a garnish for fish.

=Chicken saute, Portugaise.= Joint a chicken and season with salt and pepper. Put in saute pan one spoonful of olive oil and one of butter, heat, add the chicken, and saute until golden yellow; then add three finely chopped shallots and simmer for a minute; add one can of French, or one-half pound of fresh mushrooms saute in butter; two peeled and quartered tomatoes, or the same amount of canned ones, using the pulp only, and simmer for five minutes. Add one cup of tomato sauce, and simmer again for five minutes. Put the chicken on a platter, pour the sauce with its garnishing on top, and sprinkle with chopped parsley. A little chopped garlic may be added at the same time as the chopped shallots, if desired.

MARCH 19

BREAKFAST
Preserved figs with cream
Scrambled eggs with parsley
Puff paste crescents
Oolong tea

LUNCHEON
Eggs Du Barry
Boiled ham, Leonard
Stewed tomatoes, Brazilian
Mashed potatoes
Roquefort cheese, crackers Coffee

DINNER
Velvet soup
Ripe California olives
Skatefish au beurre noir
Baked chicken with rice
Chiffonnade salad
Bavarois a la vanille
Assorted cakes Coffee

=Baked chicken with rice.= Put in a saucepan a fat hen with all of its fat, cover with hot water, season with salt, and when it comes to a boil, skim off the foam but leave the fat. Add a soup bouquet with the addition of some spices and a bay leaf. When the hen is half done, which will be in about an hour, remove the bouquet, and add a cup of washed rice. Boil until the rice is nearly done, by which time it has absorbed most of the broth; then put into a porcelain baking dish and bake until brown.

=Eggs Du Barry.= Line an egg cocotte with a forcemeat made of truffles and beef tongue, drop an egg into this, set the dish in hot water and cook in the oven for from five to ten minutes. When done cover with hot puree of cauliflower.

=Puree of cauliflower.= Boil a head of cauliflower in salted water. When soft drain off the water and press the cauliflower through a fine colander. Season with salt and pepper, and add a spoonful of cream sauce.

=Forcemeat of truffles and tongue.= Put through a fine sieve two slices of beef tongue, then add a truffle chopped fine, the yolk of one egg, and a little pepper.

=Boiled ham, a la Leonard.= Soak a smoked ham in cold water for twelve hours, after having cut off the handle bone and shortening the hip bone. Set on the fire and bring to the boiling point very gradually, then drain off the water, and replace with water of tepid warmth. Add four or five carrots, two bay leaves, a small bunch of thyme, sage and basil and a bunch of celery tops, all tied in a bunch. Season with mace, cloves and pepper berries, let it come to bubbling heat, and then set on back of stove, where it may simmer at an even temperature. When done; allowing about a quarter of an hour for each pound of meat; peel, and serve with a sauce made of some clear soup stock, Madeira sauce, three spoonfuls of molasses and a spoonful of French mustard. The ham should be basted frequently while cooking.

=Velvet soup.= Mince fine the red part of a few carrots, stew them with butter, salt, sugar and a little broth. When done strain through a sieve. Put a quart of clear broth on to boil, mix in four tablespoonfuls of tapioca, let it stand for twenty-five minutes on the side of the fire, skimming well. At the last minute before serving add the carrot puree, season, boil up once or twice more, and serve in a tureen.

=Tomato stew, Brazilian.= Dice a piece of white bread and simmer with two ounces of butter, slightly browning it. Add four peeled tomatoes and a can of Lima beans with the water drained off, and season. Then add a half cup of chicken broth or well-flavored stock, and simmer for twenty minutes.

MARCH 20

BREAKFAST
Strawberries with cream
Boiled eggs
Dry toast
Coffee

LUNCHEON
Raisin cocktail
Consomme in cups
Broiled shad roe with bacon
Cold roast beef
Cole slaw
French pastry
Coffee

DINNER
Puree Celestine
Radishes
Paupiettes of bass
Mutton chops, Milanaise
Peas, farmer style
Homemade apple pudding
Coffee

=Broiled shad roe with bacon.= Season four shad roes with salt and pepper, lay in oil, and broil. When done place on platter and cover with maitre d'hotel sauce. Lay eight crisp-broiled slices of bacon on top of the roe, and garnish with quartered lemon and parsley.

=Puree Celestine.= Same as puree of potatoes.

=Puree of potatoes.= Peel four well-washed white potatoes, and cut in pieces. Put in a vessel with one quart of stock and two cut-up stalks of leeks, and boil until done. Then strain through a fine sieve, put back in vessel, season with salt and pepper, add two ounces of butter, and stir well until the butter is melted.

=Paupiettes of bass.= Cut four fillets of bass about one-quarter of an inch thick, two inches wide and six inches long. Lay them flat on the table and spread with a thin layer of fish dumpling preparation. Roll them up and place standing in a buttered saute pan, season with salt and white pepper, add one-half glass of white wine and one-half cup of stock or hot water, cover with buttered paper, and put in oven for fifteen minutes. Then remove the fish to a platter, reduce the broth until nearly dry, add one pint of white wine sauce, strain, and pour over the fish. Decorate the tops with chopped hard-boiled eggs, chopped parsley, and lobster corals chopped very fine.

=Lobster corals.= In lobsters may be found a solid red substance which is known as lobster corals. Remove the corals from a boiled lobster, put on a covered plate and dry on the stove until very hard. Chop fine, and use for decorating fish, salads, etc. It will keep a long time in a dry place.

=Raisin cocktail.= Soak seedless raisins in sherry wine for fifteen minutes, then put a heaping spoonful in each cocktail glass. Make a sauce of tomato ketchup, tobasco sauce, celery seed, and the juice of two lemons; allowing the latter to a half pint of ketchup. Add a few chopped almonds, fill the glasses and chill, or serve with ice around the glasses.

=Homemade apple pudding.= Fry four sliced apples in a little butter and a pinch of powdered cinnamon. Cut half of a five cent loaf of milk bread into small squares, mix with the apple and put in a pudding mould. Mix half a pound of sugar with four eggs and one quart of milk, strain, and pour into the mould. Allow to soak for a half hour, and bake in a moderate oven.

=Maraschino sauce for iced pudding.= One-half pint of cream, one pony of maraschino, one-quarter of a pound of sugar. Beat all together until a little thick, and serve very cold.

MARCH 21

BREAKFAST
Oatmeal and cream
Broiled kippered herring
Baked potatoes
Rolls
Coffee

LUNCHEON
Canape St. Francis
Eggs, Careme
Hot buckwurst with potato salad
Limburger cheese and crackers
Coffee

DINNER
Potage Eliza
Terrapin, Maryland
Beef tongue, Parisian style
Potatoes Ritz
Beans, Normandy
Hearts of lettuce
Savarin au kirsch
Coffee

=Broiled kippered herring.= Kippered herring may be obtained in cans. Dip in oil and broil very lightly, cover with maitre d'hotel sauce, and garnish with lemon and parsley.

=Eggs, Careme.= Butter a shirred egg dish, crack two eggs into it, and season with salt and pepper. Slice a truffle and a few canned mushrooms, mix with a little cream sauce, and pour over the eggs. Bake in oven.

=Hot buckwurst.= Secure the buckwurst from your butcher, lay them in boiling water for ten minutes, but do not let the water boil after they have been put in it.

=Potage Eliza.= Same as potage sante.

=How to boil terrapin.= Put two live terrapin into boiling water and leave for two minutes. Then remove the outer skin from the feet, neck and head, with a towel. Put the terrapin in a kettle with two quarts of cold water, an onion, a carrot, a bay leaf, and one clove, and boil until the feet are soft. The time required depends upon the age of the terrapin, some being cooked in fifteen minutes, and others requiring two or three hours. When done open the shell, take out all the meat, and the liver, removing the gall from the latter with scissors. Remove the tail and claws and head. Cut up the legs in inch-long pieces, or at the joints, as preferred. Reduce the broth by boiling down to about a cupful, and put in a jar with the meat, and add a whiskey glass of sherry wine. The terrapin is then ready to prepare in any style desired.

=Terrapin, Maryland.= Put one cup of terrapin, prepared as above, in a flat pan, add a little grated nutmeg, salt and pepper, and half a glass of dry sherry. Boil until half reduced, then add a cup of thick cream, boil, and thicken with the yolks of two eggs, a quarter of a cup of thick cream and an ounce of butter beaten together. Heat, but do not boil. Serve in chafing dish, with dry sherry, and toast on the side.

=Terrapin, Jockey club.= Same as Terrapin, Maryland. Before serving add two ponies of Cognac and six slices of truffles.

=Terrapin, Baltimore.= One cup of the prepared terrapin without the liver. Put in saucepan with salt, pepper, nutmeg, celery salt, and a glass of dry sherry. Boil for five minutes. Mash the liver in a salad bowl, add the yolks of two raw eggs, one ounce of sweet butter, and strain through a fine sieve. Add a cup of brown sauce to the simmering terrapin, then add the liver prepared as above, pouring in gradually. Heat barely enough to thicken. Before serving add half a glass of dry sherry.

MARCH 22

BREAKFAST
Fresh raspberries with cream
Scrambled eggs with smoked beef
Rolls
Coffee

LUNCHEON
Grapefruit en supreme
Crab meat, Monza
Loin of pork, baker's oven style
Field salad
Prune souffle Coffee

DINNER
Little Neck clams
White bean soup
Salt codfish, Nova Scotia
Fried chicken, Vienna style
Corn fritters Mashed potatoes
Romaine salad
Diplomate pudding, glace Coffee

=Crab in chafing dish.= Mince a shallot onion and brown slightly with two spoonfuls of butter. Add a spoonful of flour, mixing well, then add a half pint of sweet milk, and stir to a smooth cream. Add the meat of a California crab (or six eastern crabs) and a tablespoonful of sherry. Place toast, cut in fancy shapes, on a deep platter, and cover with the crab. This is a favorite way of preparing crab.

=Crab meat au gratin.= Shred the meat of one crab, mix with a cup of cream sauce and a little paprika, or Cayenne; or if this is too strong use white pepper. Fill individual baking dishes, and sprinkle the top liberally with grated Parmesan cheese. Bake in an oven until the top is an even brown.

=Crab meat, Gourmet.= Put a quarter of a pound of picked shrimps in a saucepan, add one ounce of butter and one-half whiskey-glassful of dry sherry wine. Simmer for five minutes, then add the meat of one crab, prepared Monza.

=Crab meat, Suzette.= Bake four good-sized potatoes, and cut off one side like the cover of a box. Scoop the insides out with a spoon, and fill with the meat of one crab prepared in cream. Sprinkle some grated Parmesan or Swiss cheese on top, and bake in oven until nice and brown. Serve on napkins, garnished with parsley in branches and quartered lemons.

=Oysters or crab, a la Poulette.= If for oysters, boil them in their own liquid for about five minutes. If the small California oysters are used boil for half that time. Into this liquid of, say, a pint of oysters, stir a heaping teaspoonful of corn starch mixed with a half pint of white wine. Then beat the yolks of two eggs with half a cup of cream, and stir slowly into the above, add two large spoonfuls of butter, and keep on the stove but do not let it boil. Finally squeeze in the juice of half a small lemon. If crab is used, cut the meat in small pieces, and make the sauce in the same manner, but instead of beginning with the juice of oysters for the foundation of the sauce, begin with a cup and a half of cream and water in equal proportions, thicken with corn starch, then add the yolks of eggs, etc., as above. The oysters or the crab meat should be added last.

=Crab meat, a la Louise.= Have the crab meat thoroughly chilled, and allow one crab to three or four people, according to the size of the fish. Use small fancy fish plates, or salad plates. Lay on each plate some slices of the white hearts of firm heads of lettuce. Lay on top some canned Spanish pimentos, using the brilliant red variety, which is sweet. On top of this place the crab meat, taking care not to break it too small. Over all pour French dressing made with tarragon vinegar, well-seasoned with freshly-ground black pepper.

MARCH 23

BREAKFAST
Hominy and cream
Ham and eggs
Rolls
Coffee

LUNCHEON
Sardines with lemon
Clam broth in cups
Sand dabs, meuniere
Plain boiled potatoes
Asparagus, vinaigrette
Edam cheese and crackers
Coffee

DINNER
Potage Coquelin
Radishes and olives
Broiled pompano, Havanaise
Leg of mutton, Clamart
Rissolees potatoes
Lettuce and tomato salad
Fancy ice cream
Assorted cakes
Coffee

SUPPER
Eggs Pocahontas

=Eggs Pocahontas.= Fry six strips of bacon, and two dozen California, or one dozen Blue Point, oysters. Scramble ten eggs and mix with the above. Season well.

=Potage Coquelin.= Garnish puree of pea soup with chicken and leeks cut Julienne style, and boiled in broth.

=Broiled pompano, Havanaise.= Serve broiled pompano with a Colbert sauce, to which has been added two red peppers (pimentos), cut Julienne style. Pour the sauce over the fish, or serve separate, as desired.

=Leg of mutton, Clamart.= Roast leg of mutton garnished with puree of peas. Serve brown gravy.

=Lettuce and tomato salad.= Put the leaves of a head of lettuce in a salad bowl. In the center place four peeled and sliced, or quartered, tomatoes. Pour one-half cup of French dressing or mayonnaise over the tomatoes.

=Crab meat, Belle Helene.= Put six whole tomatoes in hot water for fifteen seconds, then cool immediately, and remove the skins. Cut a hole in the tops the size of a quarter of a dollar, scoop out the insides, season the inside of the shells with salt and pepper, fill with crab meat Monza, and bake in oven for ten minutes. Serve on platters, garnished with parsley and quartered lemons.

=Prune souffle.= Wash a cupful of prunes thoroughly, and soak them over night. Boil them in the water in which they were soaked, flavoring with half of a vanilla bean, and sweetened with a cupful of sugar. When done pour off and save the juice. Strain the pulp through a colander or wire sieve, making a good firm puree, and about a cupful in quantity. Whip the whites of six eggs until dry, then whip in the prune pulp, and bake in the same manner as an omelette souffle. Bake on a platter, formed into a symmetrical mound; or in a buttered pudding mould. Serve hot or cold, with a sauce made of the flavored juice in which the prunes were cooked, or it may be served with whipped cream. Other fruit may be prepared in the same manner, if desired.

=Salt codfish, Nova Scotia.= Soak two pounds of salt codfish in cold water for six hours. Then put in casserole in one pint of water, boil for ten minutes, drain, add one pint of Creole sauce, boil slowly for five minutes, and serve hot with fresh-boiled rice.

MARCH 24

BREAKFAST
Stewed prunes
Boiled eggs
Buttered toast
English breakfast tea

LUNCHEON
Crab cocktail, Victor
Broiled shad roe, ravigote
Tripe saute, Lyonnaise
Chateau potatoes
Escarole salad
Caroline cake
Coffee

DINNER
Clam chowder, Boston style
Fillet of sole, under glass
Roast chicken
Julienne potatoes
Asparagus, Hollandaise
Baked Alaska
Coffee

=Broiled shad roe, ravigote.= Broil the roe, place on a platter, and cover with a sauce made by mixing one-half cup of maitre d'hotel sauce with two chopped vinegar pickles and one teaspoonful of French mustard.