Chapter V: Preface (5)

=Fillet of sole under glass.= Cut the fillets into pieces two inches square. Into a buttered shirred egg dish put a piece of toast; on top of this place the fish, season with salt and pepper, put three fresh mushroom heads on each portion of fish, add a piece of butter about the size of an egg, and over all squeeze the juice of half a lemon, and sprinkle with finely-chopped parsley. Cover with a glass cover, such as used for mushrooms, put in a moderate oven and cook for twenty minutes; being careful that the oven is not hot enough to burn the toast. Then take from the oven, pour veloute sauce and a spoonful of white wine over each portion, and return, to cook for another five minutes. Any other fish may be substituted for sole, if desired.

=Clam chowder, Boston style.= Put fifty clams, with their liquid, into a saucepan and boil for three minutes. Then set the clams aside, strain the broth and return to the fire. Chop fine, a medium-sized onion, and cut into dice four slices of salt pork. Put a piece of butter into a pan, and fry the pork and onion until light brown in color; stir in two tablespoonfuls of flour and cook thoroughly, add the clam juice, a half pint of rich soup stock, and the same amount of cream, a couple of diced potatoes, and a bit of thyme if the flavor is liked. Cook for about ten minutes. Chop the clams, and add last of all, as they do not require much cooking. Just before serving add a few hard crackers broken into bits.

=Crab cocktail, Victor.= Place a boiled crab on ice and chill thoroughly, then remove the meat, taking care not to break the pieces more than necessary. Make a sauce with three-quarters of a cup of tomato ketchup, a teaspoonful of Worcestershire sauce, two tablespoonfuls of tarragon vinegar, and a good pinch of freshly-ground pepper. Mix with the crab meat, fill the cocktail glasses, place them in cracked ice, and serve.

=Baked Alaska.= (Individual). Slice some sponge cake about one-half inch thick, and cut with a round cutter two inches in diameter. Place the discs of cake on a silver platter, put a ball of vanilla cream in the center of each, and cover with meringue paste. Make the meringue with the whites of four eggs, beaten well and mixed with one-half pound of powdered sugar. Use a pastry bag with a fancy tube, and cover carefully; dust with powdered sugar, and bake in a very hot oven for a couple of minutes. Put a French cherry on top of each before serving.

MARCH 25

BREAKFAST
Fresh strawberries with cream
Bacon with eggs
Rolls
Coffee

LUNCHEON
Grapefruit with cherries
Chicken broth with rice
Crab meat, Gourmet
Rolled veal, Huguenin
Onions, Hongroise
Camembert cheese, crackers Coffee

DINNER
Toke Points on half shell
Potage Esau
Shrimps with mushrooms
Rack of lamb, mint sauce
String beans Potato croquettes
Chiffonnade salad
Peach Melba
Assorted cakes Coffee

=Rolled veal, Huguenin.= Cut four thin slices of veal and flatten out smoothly. Chop fine two young green onions and two slices of bacon; and crush and chop fine, half of a clove of garlic, add a little pepper, and spread over the veal, roll up tight and tie with a string. In a saucepan put a piece of butter the size of an egg, and the veal, and simmer for three-quarters of an hour, basting frequently. Before serving season with salt and sprinkle with parsley.

=Shrimps with mushrooms.= Fry two cups of shrimps and half a cup of fresh mushrooms in plenty of butter. Season with nutmeg, salt and pepper, and the juice of half a lemon. Add two spoonfuls of tomato sauce, half a cup of stock, and a few bread crumbs. Sprinkle with chopped parsley.

=Onions, Hongroise.= Chop fine a large Bermuda onion, cover with water, and cook until tender. Drain, add half a pound of fresh cream cheese, a pint of sweet cream, a large can of pimentos, and a teaspoonful of paprika. Serve in a chafing dish. Do not salt.

=Peach Melba.= Peel some large fresh peaches, and cook them whole in a light syrup; or use whole preserved peaches. From vanilla ice cream, that is frozen very hard, cut some round pieces about three inches in diameter and an inch thick. Place the ice cream on plates, place a peach on the center of each, and pour Melba sauce over them.

=Raspberry Melba sauce.= Mix well a half pint of strained raspberry pulp, the juice of one lemon, and half a pound of powdered sugar; place in an earthen pot and let it set over night. Then pack in ice, stir well, add a cup of powdered sugar, and stir every half hour until smooth and thick. Keep in ice until used.

=Potage Esau.= Same as puree of lentils.

=Diplomate pudding glace.= Mix in a bowl one pint of preserved fruit; or fresh fruit that has been cooked in syrup; cut in small dices, add a pony of kirsch and one of maraschino, and allow to macerate for one hour. Beat the yolks of four eggs with a quarter of a pound of sugar and half of a split vanilla bean, over the fire, until light and creamy; then remove from the fire and continue beating until cold. Then add one pint of whipped cream and the prepared fruit, and mix well together. Put in a pudding mould, pack in ice and rock salt, and freeze for about two hours. Serve with cold brandy sauce with chopped fruit in it.

MARCH 26

BREAKFAST
Preserved figs
Omelet with tomatoes
Rolls
Coffee

LUNCHEON
Hors d'oeuvres varies
Sand dabs, meuniere
Broiled rump steak
French fried potatoes
Smothered onions
Romaine salad
Eclairs Coffee

DINNER
Viennese bean soup
Crab meat en Bellevue
Chicken, Tyrolienne
Boiled rice
Asparagus, Hollandaise
Strawberry pie Coffee

=Viennese bean soup.= Wash a pint of beans, then put them in water and let them soak over night. Then put in a vessel with three quarts of water and a quarter of a pound of lean salt pork, and cook slowly for three hours, by which time the beans should be done. Meanwhile mince an onion, a large carrot, and a stalk of celery; fry them in butter, but do not brown. Add a spoonful of flour and two cups of the beans, making a thick sauce; add this to the beans in the pot, and cook slowly for another hour. Season to taste, and sprinkle with chopped parsley before serving. Cut the pork in very thin slices, and serve one slice to each plate.

=Chicken, Tyrolienne.= Joint a tender fowl, and dust lightly with flour. Put into a pan with plenty of butter, and simmer slowly for about fifteen minutes, turning frequently so it will become brown on all sides. Then sprinkle liberally with salt and pepper, add a spoonful of sherry and half a cup of brown gravy, a slice of boiled ham diced fine, and one large tomato cut in small pieces. Simmer slowly again for ten minutes. Dish up on a platter, sprinkle with chopped parsley, and garnish with apples fried in butter.

=Peach pie.= Slice about five peaches for each pie, add sugar and cinnamon to taste, cover, and finish in the same manner as apple pie. For preserved peaches very little sugar is required.

=Apricot, pear and pineapple pies.= Make in the same manner as peach pie.

=Strawberry pie.= Clean and wash the berries, and add three ounces of sugar for each pie. Line the pie plate with dough, and put a handful of biscuit crumbs on the bottom, before putting in the berries. The crumbs will prevent the juice from running.

=Raspberry, blackberry, huckleberry, gooseberry, currant, grape and cherry pies=, prepare in the same manner as strawberry pie.

=English gooseberry pie.= Fill a deep china vegetable dish with gooseberries, add one-quarter pound of sugar and two cloves to each individual dish, wet the edges of the dish, cover with pie dough, wash the top with eggs, and bake. When done dust the top with powdered sugar, allow to cool, and serve cream separate.

=English huckleberry or currant pie=, same as English gooseberry pie.

=English rhubarb pie.= Remove the outer skin from rhubarb, cut in small pieces, and prepare the same as English gooseberry pie.

=English grape pie.= Same as gooseberry but use a little less sugar.

MARCH 27

BREAKFAST
Sliced oranges
Omelet with kidneys
Rolls
Coffee

LUNCHEON
Indian canape
Rack of lamb, jardiniere
Lettuce salad
Floating island
Lady fingers Coffee

DINNER
Cream of chicken, a la Reine Queen olives
Fillet of rock cod, Nantaise
Sweetbreads braise, Henri IV
Julienne potatoes
Fresh artichokes, sauce mousseline
Pate de foie gras Lettuce salad
Pudding a la Rossini Coffee

=Omelet with kidneys.= Make a plain omelet, and before turning over on platter put a small spoonful of kidney stew (see kidney stew), in the center. Put some stewed kidneys at each end of the omelet.

=Rack of lamb.= Have the butcher cut a rack of lamb consisting of about ten chops. Season with salt and pepper, and put in a small roasting pan with a sliced onion and carrot, and two ounces of butter. Put in a hot oven to roast, basting every few seconds so it will not become dry. If necessary, add a spoonful of water to prevent the vegetables from burning. After twenty minutes remove the lamb to a platter, and add a spoonful of flour to the pan, and simmer for five minutes; then add one cup of stock or hot water, and one spoonful of meat extract. Season, strain, and pour over the rack of lamb. Garnish with fresh watercress.

=Rack of lamb, jardiniere.= Garnish the rack of lamb with a bouquet of peas, and a bouquet of string beans, cauliflower, spring carrots in butter, or any kind of fresh vegetables. Some kind of potatoes, such as Parisian, Julienne, etc., may be added, if desired.

=Sweetbreads braise, Henry IV.= Braised sweetbreads with sauce Bearnaise, garnished with Julienne potatoes, and sliced truffles cut in triangles, placed on top of the sweetbreads.

=Pudding a la Rossini.= Cut six large thin pancakes in strips one inch wide, and line a buttered pudding mould with them, one overlapping the other. Boil a pint of milk, add one-quarter of a pound of flour to it, and stir well to a thick batter; then remove from the fire, whip in one-quarter pound of sugar and two ounces of butter, two ounces of grated cocoanut, the rind of a lemon, and the yolks of six eggs. Beat the whites of six eggs very stiff and add, mixing lightly. Fill the lined pudding mould, and bake in a slow oven for about forty minutes. Serve hot, with orange sauce.

=Orange sauce.= Boil together one pint of water, one-half pound of sugar, and the grated rind of an orange. While boiling, stir in one teaspoonful of corn starch dissolved in a little cold water, boil for a few minutes, remove from the fire and add the juice of one or two oranges. Strain.

=Lemon sauce.= Same as orange sauce, using lemons instead of oranges, and in the same proportions.

=Fillet of rock cod, Nantaise.= Season four fillets of rock cod with salt and pepper, dip in oil and broil. When done place on platter and cover with the following butter: Press six sardines through a fine sieve, mix with two ounces of butter, the juice of two lemons, and some chopped parsley.

MARCH 28

BREAKFAST
Fresh strawberries with cream
Boiled eggs
Dry toast
Coffee

LUNCHEON
Matjes herring, potato salad
Chicken croquettes, cream sauce
Asparagus tips
Tapioca pudding
Coffee

DINNER
Giblet soup, a l'Anglaise
Radishes
Terrapin, Jockey Club
Baby lamb steak, horticulture
Escarole salad
Bavarois noisettes
Alsatian wafers
Coffee

=Matjes herring.= This is an imported salted herring. Lay six herrings in cold water for an hour, and then clean. Put them in a stone pot, add a sliced onion, one-quarter cup of whole black pepper berries, two bay leaves, four cloves, one-half cup of vinegar, two cups of cream, and a little salt if necessary. Allow to stand for a couple of days, and then serve on lettuce leaves, with its own sauce, and with sliced lemon on top.

=Baby lamb steak, horticulture.= Cut a steak from the leg of a spring lamb, season with salt and pepper, roll in oil, and broil. When done dish up on a platter, cover with Madeira sauce, and garnish with different vegetables, such as peas, carrots, stuffed tomatoes, stuffed peppers, string beans, cauliflower, asparagus tips, artichokes, etc. Arrange the vegetables in bouquets, and use as many kinds as you desire.

=Bavarois noisette.= The yolks of eight eggs, one quart of milk, one-half of a split vanilla bean, one-half pound of sugar, one-quarter pound of ground hazelnuts, one pint of whipped cream, and five sheets of French gelatine. Boil the milk with the vanilla. Roast the hazelnuts, grind, or chop them very fine, and mix with the yolks of eggs and sugar. Add the boiling milk, and stir over the fire until it thickens, but do not let it boil. Remove from the fire and add the gelatine (which has been washed) in cold water, and stir with a spoon until melted. Allow to become cold, remove the vanilla bean, add the whipped cream, mix well, put in a fancy mould, and set in the ice box for two hours. Serve with whipped cream with chopped hazelnuts in it.

=Indian Canape.= Use one hard-boiled egg for each person to be served, and force through a sieve. For six eggs add a quarter of a pound of sweet butter, a half teaspoonful of curry, and beat into a smooth paste. Toward the last add a tablespoonful of cream. Spread over toast, and place a little chopped chutney on top of each.

=Pommes d'arbre, 1915 (apple, 1915).= Peel and core six apples and cook them in syrup, with the addition of half of a vanilla bean. Drain, and allow to become cold. Make a cream sauce with half a pint of cream, two ounces of sugar, and two sheets of gelatine, and pour over the apples, coating them nice and smooth. Sprinkle the top with nonpareil candies, and place in ice box. Serve in supreme glasses, with vanilla cream in the bottom of the glass.

MARCH 29

BREAKFAST
Oatmeal and cream
Broiled kippered herrings
Lyonnaise potatoes
Rolls
English breakfast tea

LUNCHEON
Omelet with soft clams
Blood pudding
Mashed turnips
Mashed potatoes
Roquefort cheese and crackers
Coffee

DINNER
German lentil soup
Salted almonds
Crab meat, au gratin
Tournedos, Rossini
Chateau potatoes
Chiffonade salad
Pommes d'arbre, 1915
Assorted cakes
Coffee

=German lentil soup.= To a puree of lentils, add before serving, some sliced Frankfurter sausages, and a little bacon cut in small strips and fried.

=Quince jelly.= To each pound of cut-up quinces add a cup of water, put in a kettle and stew until soft. Then put in a jelly bag to drain, but do not crush. Add a pound of sugar to each pint of liquor, boil gently until the sugar is dissolved, then boil more quickly. Pour into glasses, and when cold cover with paraffine.

=Preserved pears.= Peel, halve, and remove the cores from Bartlett or Seckle pears. Allow one pound of sugar to each pound of fruit. Put the sugar on to melt, with a few spoonfuls of water. Stick a clove in each piece of fruit, and boil in the sugar until thoroughly done. Put the fruit in glass jars, cover with the syrup, and seal. The rind of one lemon to every five pounds of fruit may be used instead of the cloves, if desired, or both may be used.

=Pineapple preserves.= Pare and slice the pineapples, then weigh out one pound of cane sugar to each pound of fruit. Put a layer of the slices in a stone jar, sprinkle with the sugar, continue until fruit and sugar are used up, and allow to stand over night. Then remove the pineapple and cook the syrup until it thickens, add the fruit, and boil for fifteen minutes, remove the fruit and let it cool, then put in jars and pour the syrup over it. A very little ginger root boiled in the syrup will improve it.

=Citron preserves.= Pare some sound fruit, divide into quarters, remove the seeds, and cut in small pieces. To every pound of fruit allow one-half pound of granulated cane sugar. Cook the citron in water until quite clear, then drain through a colander. Melt the sugar with a few spoonfuls of water, and boil until very clear, then put in the drained citron, add two sliced large lemons, a small piece of ginger root, and cook for about fifteen minutes. Fill the jars with the citron, and cover with the syrup.

MARCH 30

BREAKFAST
Honey in comb
Scrambled eggs with chives
Rolls
Coffee

LUNCHEON
Canape of fresh Astrachan caviar
Saddle of hare, sour cream sauce
Palestine potatoes
Spatzle
Green peas au beurre
French pastry Coffee

DINNER
Lobster chowder
Ripe California olives
Broiled barracouda
Roast leg of lamb, mint sauce
String beans
Alsatian potatoes
Escarole salad
Biscuit Tortoni
Assorted cakes
Coffee

=Scrambled eggs with chives.= Make some plain scrambled eggs, and just before serving add some finely-cut chives, mix, and season well.

=Sweet potato croquettes.= Boil four large potatoes in salt water, when soft, peel, and pass through a sieve. Then put in a casserole, add two ounces of butter, the yolks of three eggs, season with salt and pepper, and mix well. When cold, roll in flour, shape in the form of a large cork, then roll in beaten eggs and bread crumbs, and fry in very hot swimming lard. When nice and brown serve on a napkin.

=Palestine potatoes.= Sweet potato croquettes formed in the shape of a small pear. When fried, dress on a napkin with the pointed end up, and stick a sprig of parsley in the top.

=Alsatian potatoes.= Put in a casserole two ounces of butter and one chopped onion, and simmer until golden yellow. Add four potatoes cut in small dices, one bay leaf, one clove, one cup of water, and season with salt and pepper. Cover, and simmer slowly for thirty minutes. Add fresh chopped parsley before serving.

=Biscuit Tortoni.= Same as biscuit glace, with the addition of a pony of good maraschino and two ounces of macaroon crumbs. To make the crumbs, crush some dry macaroons and pass through a sieve or colander. Put in round paper cases, filling above the edge, and allow to set in ice box for several hours until frozen. Dip the top of the biscuit in macaroon crumbs before serving.

=Saddle of hare, sour cream sauce.= Remove the skins from the saddles of two hares, and lard them with thin strips of larding pork. Put them in an agate pan, add a little salt, and one-half cup of whole black peppers wrapped in cheese cloth. Cover with from two to three quarts of sour cream, and stand in a cool place for forty-eight hours. Then put the saddles in a roasting pan with a sliced onion and carrot, and a little butter on top, and roast in a hot oven for about ten minutes, or until brown. Then strain the sour cream, and add little by little to the saddles, while roasting. Baste continually, and after forty minutes you should have a nice brown sauce. Remove the saddles to a platter, reduce the sauce one-half, season with salt if necessary, and a little paprika, strain part over the saddles, and serve the remainder in a bowl.

MARCH 31

BREAKFAST
Hothouse raspberries with cream
Browned corned beef hash
Poached eggs on toast
Rolls
Coffee

LUNCHEON
Grapefruit with cherries
Frogs' legs, saute a sec
Lamb chops
Watercress salad
French fried potatoes
Camembert cheese with crackers
Coffee

DINNER
Petite marmite
Radishes
Crab a la Louis
Boiled beef, horseradish sauce
Boiled potatoes
Stuffed cabbage
Hearts of lettuce salad
Apple water ice
Cakes
Coffee

=Corned beef hash.= Chop an onion very fine and put in a casserole with two ounces of butter. Simmer until the onion is cooked, then add two pounds of boiled corned beef cut in small dices, and one pound of boiled potatoes cut very small, or chopped. Mix well, season with a little pepper, and salt if necessary, add one cup of bouillon, and simmer for ten minutes. Before serving add a little chopped parsley.

=Browned corned beef hash.= Same as above, but use only one-half cup of bouillon. Before serving put the hash in a frying pan with two ounces of butter, and allow it to brown. Serve in the shape of an omelet.

=Corned beef hash au gratin.= Make a corned beef hash and put in a buttered, deep, silver vegetable dish, sprinkle with bread crumbs, put a small piece of butter on top, and bake in oven until brown.

=Lamb cutlets in papers.= Fry the cutlets in a saute pan, in melted fat pork, turning frequently. Brown only slightly, allowing them to remain rare. Then remove the cutlets, and in the fat simmer some minced onions, mushrooms and parsley for a few minutes. When nearly done add some shredded lean ham. Now prepare some oiled paper, tearing it heart-shaped, lay the cutlet on one half, surrounding it with the minced herbs, with a little on top also; then fold over the paper, creasing the edges together like a hem. Lay on a buttered dish, and set in oven until nicely colored.

=Puree of onions (Soubise).= Peel and slice one dozen large white onions, put in a casserole with one-quarter pound of butter, cover, and put in oven for about forty-five minutes, or until soft; but do not allow them to become brown. Then drain off the butter and add one pint of thick cream sauce, season well with salt and white pepper, and strain through a fine sieve.

=Apple water ice.= See Normandy water ice.

APRIL 1

BREAKFAST
Fresh strawberries with cream
Boiled eggs
Dry toast
Coffee

LUNCHEON
Canape Romanoff
Eggs, Voltaire
Tripe a la mode de Caen
Baked potatoes
Coffee eclairs Demi tasse

DINNER
Cream of chicken, Reine Hortense
Ripe olives
Terrapin Baltimore
Roast saddle of mutton Chateau potatoes
Braised sweetbreads, Marie Louise
Lettuce salad
Pears in syrup
Lady fingers Coffee

SUPPER
Venetian egg in chafing dish

=Venetian egg in chafing dish.= Mince an onion and cook in saute pan in two ounces of butter, then add half a can of firm tomatoes and cook for twenty minutes. Add a pound of eastern cheese, broken into small bits; season with salt, paprika, a little Worcestershire sauce, and half a teaspoonful of mustard. Stir continuously. Last, add three lightly beaten eggs, and stir until thick. It should be of the same consistency as a Welsh rabbit. Serve either with, or on, toast or toasted crackers.

=Eggs, Voltaire.= In the bottom of a buttered cocotte or egg dish place a spoonful of chicken hash, on top break a raw egg, and season. Cover with cream sauce and grated cheese. Bake until the tops are brown.

=Cream of chicken, Reine Hortense.= Make a cream of chicken soup in the usual way. Take a cup of peeled almonds to each quart of the soup, pound into a pulp in a mortar, pulverizing thoroughly; mix with milk, strain, and add to the soup.

=Canape Romanoff.= Mix a boxful of smoked Norwegian sardines with three ounces of hot butter, mash fine, and force through a sieve. Stir in four spoonfuls of cream, and spread over toast cut in fancy shapes. Garnish with ripe and green olives. Serve as a fancy sandwich at tea or bridge parties, or as an appetiser for dinner.

=Braised sweetbreads, Marie Louise.= Soak the sweetbreads in cold water for no less than three hours, changing the water two or three times. This draws all the blood from the sweetbreads. Then put into a large pot, with plenty of cold water, and bring to the boiling point; then drench with cold water to cool. In a saucepan put a sliced carrot, a sliced onion, a bay leaf, a clove, parsley in branches, a piece of salt pork rind, butter the size of half an egg, and one cup of stock or broth of any kind. Place the sweetbreads on top, and place in oven and cook for half an hour, basting frequently. The sweetbreads should turn an even yellow. Trim some artichoke bottoms, cut in half, and place the sweetbreads on top. Mix the juice from the baked sweetbreads with a cup of cream sauce and a sherry glassful of dry sherry. Pour this over the top, sprinkle with chopped parsley, and return to oven for two minutes.

=Pears in syrup.= Make a syrup with a cup of sugar, and water enough to cover. Add the juice or rind of a lemon, a few cloves, and a stick of cinnamon. Quarter the pears, remove the cores, and cook in the syrup for eight or ten minutes, or until tender. Old hard pears may require a half an hour or more before they are sufficiently cooked. A little claret or white wine may be added, if desired.

APRIL 2

BREAKFAST
Preserved figs with cream
Ham and eggs
Rolls
Coffee

LUNCHEON
Terrine de foie gras a la gelee
Eggs, Texas clover
Broiled squab with fresh mushrooms
French fried potatoes
Romaine salad
Brie cheese and crackers
Coffee

DINNER
Blue Point oysters on half shell
Clear green turtle soup, au Madere
Queen olives
Crab poulette
Roast chicken
Fresh asparagus, Hollandaise
Rissolee potatoes
Sliced tomatoes, French dressing
Omelette Robespierre
Coffee

=Eggs, Texas clover.= Chop a green pepper, put in casserole with one ounce of butter, and simmer until the peppers are soft; then add ten beaten eggs, season with salt and pepper, and scramble. Before serving add a dozen parboiled oysters, a little cream, and a piece of fresh butter.

=Terrine de foie gras a la gelee.= Serve as an appetiser, cold, with meat jelly. The foie gras comes from Europe, being a particular specialty of Strasbourg, Alsace. It is a goose liver pie, baked in terrines.

=Broiled squab.= Split the squab, season well, roll in oil and broil. Serve on a piece of freshly-made toast, cover with maitre d'hotel sauce, and garnish with half a lemon and watercress.

=Broiled squab with fresh mushrooms.= Prepare as above, with the addition of four broiled heads of fresh mushrooms on top of the squab.

=Clear green turtle soup.= May be made from live turtle, or the Florida canned turtle, which is the most common for home use. Put a can of green turtle meat in a pot and bring to a boil, then drain off the broth, and save. Cut the meat in one-half inch squares. In a casserole put one sprig of thyme, one sprig of sweet basilic herb, one glass of sherry, and reduce until nearly dry. Then add two quarts of strong consomme, bring to a boil, and thicken with a soupspoonful of arrowroot diluted with a little cold water. Add the arrowroot while the consomme is boiling. After boiling for five minutes strain through a fine cloth, put back in the casserole, add the turtle meat, and season with salt and Cayenne pepper. Before serving add a glass of very old Madeira and the turtle juice.

=Omelette Robespierre.= Take six canned apricots, or six fresh apricots boiled in syrup, and cut in one-quarter inch squares. Make an omelette with ten eggs, and with very little salt. Make the omelet soft. Put on a platter, sprinkle with plenty of powdered sugar, and burn with a red-hot poker. Warm the apricots, and put at both ends of the omelet; pour two ponies of absinthe over the top, and light before bringing to the table. Anisette liqueur may be used in place of the absinthe if more convenient.

APRIL 3

BREAKFAST
Fresh raspberries with cream
Broiled Yarmouth bloaters
Potatoes hashed in cream
Rolls
Coffee

LUNCHEON
Eggs, St. Laurent
Clam broth in cups
Planked shad and roe
Chicory and beet salad
Cream puffs Demi tasse

DINNER
Oyster soup, family style
Radishes
Fillet of turbot, Nesles Fondante potatoes
Salmon steak, Chambord sauce
Peas au cerfeuil
Hot baked apples
Macaroons Coffee

=Poached eggs, St. Laurent.= Put four slices of smoked salmon on four pieces of toast, and set in oven for a minute, to warm the salmon. Then lay a poached egg on each piece, and cover with cream sauce.

=Planked shad and roe.= Split a shad and lay on a buttered plank, with the roe on the side. Season with salt and pepper and bits of butter, and put in a moderate oven. After fifteen minutes turn over the roe, and leave in the oven for another two minutes. Then take out and make a border around the fish with potato croquette preparation, and bake again until the border is brown. Serve with maitre d'hotel butter, and garnish with quartered lemons and parsley in branches.

=Fillet of turbot, Nesles.= Put four fillets of turbot in a buttered pan, season with salt and a little Cayenne pepper, add a cup of cream, and boil for twelve minutes. Then remove the fillets to a platter, add to the cream in the pan a cup of cream sauce, bring to the boiling point, then add two spoonfuls of grated cheese, and pour over the fish. Have the sauce well seasoned.

=Fondante potatoes.= Cut a quart of small potatoes to the size of pigeons' eggs, put in a casserole and cover with cold water, add a pinch of salt, and bring to a boil. Then drain off the water and put the potatoes in a flat saute pan with two ounces of butter, and simmer very slowly until they are golden yellow. Then add a spoonful of chicken broth and simmer again until nearly dry. Sprinkle with fresh-chopped parsley, season with salt and pepper.

=Chicken saute, chasseur.= Joint a chicken, and season with salt and pepper. In a saute pan put one ounce of butter and a spoonful of olive oil, heat, and then add the chicken. When the chicken is golden yellow add three chopped shallots, and simmer, but not enough to color the shallots. Then add one gill of white wine and boil for two minutes; add one peeled and chopped tomato and half of a can of French mushrooms, and boil for ten minutes more. Finally add half a dozen small onions glace, and then dress the chicken on a platter. Season the sauce well, reduce one-half, add a little chopped parsley, and pour over the chicken.

=Roast saddle of mutton.= Secure the saddle from the butcher ready prepared for roasting. Put a sliced onion and carrot in a roasting pan, place the saddle on top, season well with salt and pepper, put a piece of butter on top, and place in hot oven. Bast frequently. It will require from thirty-five to forty-five minutes to roast, depending upon the thickness. When done, place the saddle on a platter, drain off the fat in the pan, add a half cup of stock and a spoonful of meat extract, and bring to a boil. Strain and pour over the saddle. Serve hot.

APRIL 4

BREAKFAST
Guava jelly
Oatmeal with cream
Rolls
Cocoa with whipped cream

LUNCHEON
Grapefruit and orange en surprise
Eggs, Crossy
Chicken saute, chasseur
Parisian potatoes
Endives salad
Souffle au fromage
Coffee

DINNER
Potage Solferino
Ripe olives
Brook trout, saute meuniere
Roast leg of lamb, mint sauce
Stewed asparagus
Rissolees potatoes
Neapolitan ice cream
Assorted cakes
Coffee

=Eggs, Crossy.= Make a cupful of puree of spinach and spread on four round pieces of toast, lay a poached egg on top of each, and pour a little brown gravy around them.

=Souffle au fromage.= Heat a pint of milk in a double boiler. Mix a quarter of a pound of butter with a quarter of a pound of flour, working them well together, then add to the boiling milk and cook until it thickens. Remove from the fire and add the yolks of six eggs, whipping slightly. Then add a quarter of a pound of grated Parmesan cheese, season with salt and pepper, and stir in the whites of the six eggs, which have been whipped dry. Put into large, or individual, buttered moulds, sprinkle with cheese, and bake for twenty minutes.

=Potage Solferino.= Cut six fresh tomatoes in pieces and cook in half a cup of consomme until well done. Strain through a fine sieve, and add to two quarts of consomme. Garnish with small squares of carrots and potatoes that have been cooked separately, and peas and chervil.

=Brook trout, saute meuniere.= Clean and wash well six small brook trout, season with salt and pepper, and roll in flour. Put three ounces of butter in a frying pan, melt, add the fish and saute till nice and brown. When done put the fish on a platter, sprinkle with chopped parsley and the juice of two lemons. Melt two ounces of fresh butter in the frying pan and pour over the fish. Garnish with quartered lemons and parsley in branches.

=Stewed asparagus.= Cut off two pounds of tips about one inch in length, from fresh asparagus. Put in casserole and cover with a cup of bouillon, season with salt and pepper, cover, and boil slowly for about eighteen minutes. Then mix half a cupful of water and a spoonful of flour, and pour slowly into the boiling asparagus. Add a little chopped parsley before serving.

=Neapolitan ice cream.= Fill a brick-shaped mould with three layers of different ices, such as pistache, vanilla and strawberry ice cream, or lemon water ice, strawberry and pistache, or chocolate, ice cream. Cover mould well, and pack in ice and salt, and let stand for an hour. To serve, dip the mould in warm water and remove the ice cream, cut in slices about one inch thick, and crossways of the brick, to show the different colors.

APRIL 5

BREAKFAST
Fresh strawberries with cream
Waffles with maple syrup
Coffee

LUNCHEON
Poached eggs, Jeanne d'Arc
Breaded pork chops, cream sauce
Spaghetti Caruso
Field salad
Roquefort cheese and crackers
Coffee

DINNER
Potato soup a la Faubonne
Radishes and salted almonds
Clams with port wine
Sweetbreads braise, Clamart
Roast chicken
Sybil potatoes
Cold asparagus, mustard sauce
Almond cake
Coffee

SUPPER
Sandwich Careme

=Sandwiches, Careme.= Mince fine one-half dozen sweet mixed pickles. Shred the meat of one lobster, and mix with the pickles, season with salt and pepper, and add a whiskey glass of tarragon. Let stand for a few minutes, then squeeze out the vinegar and add half a cup of mayonnaise. Spread over toast or salted crackers. The above may be mixed with three hard-boiled eggs, and served on lettuce leaves as a salad.

=Clams with wine sauce.= Take as many large clams as you desire to use. Remove from the shells, cut away the neck, retaining only the bellies. Cook in Madeira wine for two or three minutes, then put in half as much sweet cream as you have wine, and heat to boiling. If for six persons, thicken with the yolks of three eggs, add another half cup of rich cream, and season with Cayenne pepper and salt. Serve in a chafing dish, with small thin bits of toast on the side.

=Potato soup, Faubonne.= Put one quart of puree of potato soup and one quart of consomme Julienne in a casserole and bring to a boil. Bind with the yolks of three eggs mixed with a cup of cream. Serve with a little chopped parsley and chervil.

=Sweetbreads braise, Clamart.= Place four sweetbreads braise on a platter, garnish with a puree of fresh or canned peas, and pour brown gravy around the bottom.

=Almond cake.= Mix three-quarters of a pound of almond paste, one-half pound of sugar, and four whole eggs, and work until creamy and smooth. Add the yolks of sixteen eggs, one by one, stirring all the while, and flavor with the rind of a lemon. Beat the whites of eight eggs very stiff, and add to the mixture lightly, stirring in at the same time one-half pound of sifted flour. Bake in a cake pan or mould, in a moderate oven. When cold finish with white frosting, and decorate with split almonds.

=Almond cream cake.= Cut an almond cake in three or four layers and spread between with whipped cream sweetened with vanilla sugar, and mixed with fine-chopped roasted almonds. Cover with white frosting, and decorate with whipped cream and split almonds.

=Eggs, Jeanne d'Arc.= Place four very soft poached eggs on a buttered dish, cover with a thick tomato sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in a hot oven for two minutes.

APRIL 6

BREAKFAST
Orange juice
Buckwheat cakes with maple syrup
Chocolate with whipped cream

LUNCHEON
Tartine Russe
Consomme parfait
Crab en brochette
Chow chow
Chocolate macaroons
Coffee

DINNER
Potage Reine Mogador
Queen olives
Catfish saute, meuniere
Roast loin of lamb, au jus
Timbale of croquette potatoes
Chiffonnade salad
Saxony pudding
Coffee

=Tartine Russe.= Toasted rye bread, buttered, spread with caviar, and garnished around the edges with chopped boiled eggs, and some chopped beets in the center.

=Consomme parfait.= To a pint of cold consomme tapioca add three raw eggs and two additional yolks, put in a buttered mould and cook in a bain marie. When done allow to cool, slice, and serve in hot consomme. (This is tapioca royal).

=Crab en brochette.= Alternate on a skewer a crab leg, then a piece of broiled bacon, and so on, until the skewer is full. Season with salt and pepper, roll in oil and fresh bread crumbs, and broil. When done place on toast, cover with maitre d'hotel sauce, and garnish with lemon and parsley.

=Chocolate macaroons.= One pound of almond paste, one pound of granulated sugar, two ounces of melted cocoa, one spoonful of flour, and the whites of five eggs. Mix the almond paste with the sugar, add the whites of eggs, and work well. Then add the cocoa and flour, mix well, and dress on paper, in the same manner as ordinary macaroons. Moisten the tops with a brush, and bake in a moderate oven.

=Saxony pudding.= Sift one-half pound of flour into a sauce pan, and add a pint of boiling milk and four ounces of butter. Stir with a wooden spoon until the flour is free from the bottom of the pan. Then remove from the fire and add four ounces of sugar and the yolks of eight eggs, four ounces of candied fruit chopped fine, and the whites of six eggs beaten very hard. Put in a mould and cook in bain marie in a moderate oven. When done remove from mould and serve with apricot sauce flavored with kirschwasser. Make the sauce in the same manner as brandy sauce, but use kirschwasser in place of brandy.

=Potage Reine Mogador.= Half cream of chicken and half puree of potatoes. Bind with the yolks of two eggs and half a cup of cream.

=Catfish saute, meuniere.= Clean six catfish, season with salt and pepper, roll in milk and then in flour. Melt three ounces of butter in a frying pan, add the fish, and saute until nice and brown. Then put on a platter, sprinkle with chopped parsley and the juice of two lemons. Add to the sauce in the pan two ounces of fresh butter, and cook until hazelnut brown, then pour over the fish. Garnish with parsley and quartered lemons.

APRIL 7

BREAKFAST
Fresh raspberries with cream
Boiled eggs
Dry toast
Coffee

LUNCHEON
Yarmouth bloaters in oil
Poached eggs, Talleyrand
Fricandeau of veal, au jus
Sorrel Mashed potatoes
Pont l'eveque cheese and crackers
Coffee

DINNER
Potage Saxe
Lyon sausages and radishes
Curried crab
Sirloin steak, Dickinson Souffle potatoes
Cauliflower au gratin
Hearts of romaine, roquefort dressing
Vanilla and chocolate ice cream
Assorted cakes Coffee

=Yarmouth bloaters in oil.= Skin and split four Yarmouth bloaters, and remove the bones. Lay them in an earthen pot, add the juice of one lemon, one-half cup of olive oil, four bay leaves, two cloves and one spoonful of whole black peppers. Allow to stand for twenty-four hours. Serve on lettuce leaves with a little of its juice.

=Poached eggs, Talleyrand.= On four round pieces of toast spread some foie gras, lay a poached egg on top of each piece, and cover with sauce Perigueux.

=Fricandeau of veal, au jus.= Obtain from the butcher the nut of a leg of veal and lard it with thin strips of larding pork. Put in a saute pan a sliced onion and carrot, some parsley in branches, one bay leaf, one clove, and six pepper berries. Place the veal on top, season with salt and pepper, put three ounces of butter on top of all, and roast in a hot oven, basting frequently. Add a little water when necessary, so the vegetables will not burn. It will require from fifty minutes to one hour to cook. When done place the fricandeau on a platter, and boil the gravy; if necessary add a little stock or bouillon, season well, and strain over the veal.

=Potage Saxe.= To two quarts of boiling consomme add the bread crumbs made from a small loaf of bread, two beaten eggs, and some chopped chervil. Stir well, boil and serve.

=Sirloin steak, Dickinson.= Broil a steak and place on a platter. Parboil six slices of beef marrow in salt water, and lay on top of the steak. Heat a pimento, cut in triangles, and place on top of the marrow. Cover all with sauce Colbert with sliced truffle in it.

=Curried crab.= Cut the crab meat into small pieces. Put in a frying pan a piece of butter the size of an egg, and a teaspoonful of chopped onion or shallot, and fry until golden brown. Add a heaping teaspoonful of flour and a small teaspoonful of curry powder, and stir into the butter and onion until thoroughly mixed. Add a cup of hot soup stock and a cup of cream, and boil for three minutes. Then add the crab meat and simmer slowly for about five minutes. Serve with boiled rice.

=Spaghetti Caruso.= Boil a pound of whole spaghetti in salt water. Soak one pound of dried mushrooms over night. Heat in a casserole two ounces of butter, add a chopped shallot and a little garlic. When hot add the mushrooms and three peeled and cut up tomatoes, and simmer for five minutes. Then add the cooked spaghetti and two cups of grated parmesan cheese, season with salt and white pepper, and serve very hot.

APRIL 8

BREAKFAST
Hominy with cream
Ham and eggs
Rolls
Coffee

LUNCHEON
Grapefruit a l'anisette
Oyster broth in cups
Crackers
Broiled brook trout with bacon
Cucumber salad
Lamb chops, grilled
Julienne potatoes
Chicory salad
French pastry
Coffee

DINNER
Potage Viennoise
Curried oysters with boiled rice
Saddle of mutton with currant jelly
String beans a l'Alsacienne
Laurette potatoes
Dandelion salad
Gastaner pudding
Coffee

=Grapefruit a l'anisette.= Cut the grapefruit in half and loosen the inside from the skin with a pointed knife. Put a teaspoonful of powdered sugar and a half pony of anisette on each half. Serve on cracked ice.

=Oyster broth.= In a casserole put two dozen oysters with their own juice, and one quart of water. Add a bouquet garni and put on the fire. When boiling remove the bouquet garni, and strain the broth through a napkin, season with salt and a little Cayenne pepper, and serve in cups. The oysters may be saved for other purposes.

=Curried oysters.= In a casserole melt three ounces of butter, then add two spoonfuls of flour, one spoonful of curry powder, and one pint of oyster broth. Boil for a minute, then add one apple fried in butter, one tablespoonful of chutney sauce, one teaspoonful of Worcestershire sauce, and a little salt and Cayenne pepper. Boil for five minutes, and bind with the yolk of an egg and a spoonful of cream. Strain the sauce, and add two dozen well-seasoned parboiled oysters.

=Pudding a la Gastaner.= Decorate the bottoms of buttered moulds with chopped pastry cherries and angelique, arranging in alternating lines of green and red. Cut some lady fingers to fit the depth of the mould, and moisten them well with Curacao. Stand them up around the inside of the mould one-half inch apart. Cook four ounces of farina in one quart of milk, and mix with the rind and juice of a lemon, five eggs, four ounces of sugar, and one cup of apricot pulp, and fill the moulds with same. Serve with strawberry sauce flavored with a pony of brandy.

=Broiled brook trout with bacon.= Clean and wash well, one-half dozen brook trout, and dry them on a towel or napkin. Season with salt and pepper, roll in oil, and broil. When done put on a platter with maitre d'hotel sauce. Lay six slices of broiled bacon on top. Garnish with quartered lemons and parsley in branches.

=Potage Viennoise.= Cream of barley with royal cut in small squares as garnishing.

=Potage Venitienne.= Half veloute of chicken soup and half consomme tapioca. Add a little chopped chives.

APRIL 9

BREAKFAST
Grapefruit marmalade
Shirred eggs
Dry toast
Coffee

LUNCHEON
Eggs St. George
Lamb cutlets in papers
Cold asparagus, mayonnaise
Brown Betty pudding
Coffee

AFTERNOON TEA
Oysters poulette, or sweetbreads Monza Salted almonds
Windsor sandwiches
Cream of almond sandwiches
Olive sandwiches
Shrimp salad
Vanilla ice cream
Pound cake Fruit cake
Apple tarts
Salted pecans
Creole sandwiches
Dubney sandwiches
Bread and butter sandwiches
Chicken salad
Pineapple water ice
Strawberry pie
Chocolate, coffee or tea
Rolls Toast Melba
Assorted cakes

DINNER
Potage Venitienne
Crab in chafing dish
Roast duckling, apple sauce
Sweet potato croquettes
Artichokes, mustard sauce
Lemon water ice
Cocoa cake Coffee

=Cocoa cake.= Half a cup of butter, a cup of sugar, three eggs, a teaspoonful of vanilla, three-fourths of a cup of milk, six level tablespoonfuls of cocoa, two teaspoonfuls of baking powder, and one and three-fourth cups of sifted flour. Cream the butter, adding the sugar gradually, then add the eggs one by one, whipping vigorously. Sift together half of the flour, the cocoa and the baking powder, then add the milk and the rest of the flour, making a mixture that will drop from the spoon. When all is mixed together put in a pan or mould, and bake for thirty-five minutes. Cover the cake with a plain icing. A cake is baked when it shrinks from the pan, or if, when you press it, it springs back.

=Dubney sandwiches.= To a cupful of chopped chicken or turkey meat add a spoonful of mayonnaise, a teaspoonful of minced onion, two minced shallots, a pinch of chopped chives, and season with salt and pepper. Spread on well-buttered warm toast.

=Cream of almond sandwiches.= Mix a soft cream cheese with a cup of crushed salted almonds, and a liqueur glassful of kirsch. Spread on thin slices of brown bread.

=Olive sandwiches.= Chop equal parts of olives and onions together, add a few drops of olive oil and a little pepper, but no salt, as the olives have enough. Spread on thin slices of buttered bread.

=Windsor sandwiches.= Chop enough chicken or turkey to make a cup of meat, add half as much chopped ham, and half a dozen chopped olives. Bind together with mayonnaise. Spread on white and on brown buttered bread.

=Creole sandwiches.= Chop some fresh or canned sweet peppers, bind together with mayonnaise, and add a bit of minced parsley. Spread on both white and brown bread. Always make the sandwiches dainty and thin.

=Brown Betty.= Pull half a loaf of white bread to bits, or use bread crumbs. The pulled bread makes the lighter pudding. Butter the inside of a pudding dish liberally, put in a layer of crumbs, then twice as much sliced apple or other fruit, sprinkle with sugar, nutmeg and bits of butter, add another layer of crumbs, and so on, for about three layers, having the crumbs last. Bake until brown, and the fruit well done, or about twenty minutes. Serve with cream.

=Eggs St. George.= Butter four cocotte dishes, put puree of onions on bottom, a poached egg on top, cover with cream sauce, and sprinkle with grated cheese. Bake in hot oven to color only.

APRIL 10

BREAKFAST
Oatmeal with cream
Boiled eggs
Toast
English breakfast tea

LUNCHEON
Kieler sprotten
Omelette Schofield
Mixed vegetable salad
Camembert cheese with crackers
Coffee

DINNER
Fish chowder
Ripe olives
Fillet of sole, Bretonne
Planked shad and roe
Lettuce salad
Hot asparagus with melted butter
Coffee custard
Demi tasse

=Kieler sprotten.= This is a canned fish. Serve cold on lettuce leaves, garnished with quartered lemons.

=Omelette Schofield.= Boil a shad roe in salt water for ten minutes. Allow to cool, and cut in dices one-quarter inch square. Heat a cup of cream sauce, add the roe, and season with salt and Cayenne pepper. When making the omelet place a little of the roe in the center; dress on a platter, and pour the roe and cream sauce around the edge.

=Fish chowder.= Cut a pound of some white fish, such as bass, codfish, or sole, in dices about one-quarter inch square, and free from skin and bones. Put the bones of the fish in a casserole and add three quarts of water, one bouquet garni, and two tablespoonfuls of salt. Boil for thirty minutes, and strain. Cut two pounds of potatoes in quarter inch squares, and boil in the fish stock until soft, then add the fish and boil for five minutes, then add one pint of boiling-hot cream, and season well with salt and white pepper. Before serving add a little chopped parsley. Serve broken crackers separate.

=Fillet of sole, Bretonne.= Boil four fillets of sole in a little salt water. Dish up on a platter and cover with equal parts of Hollandaise and tomato sauce mixed. Garnish with rings of fried onions.

=Coffee custard.= Grind fine (but not pulverized), a half pound of Java or other mildly flavored coffee. Put it into a quart of boiling milk and let it infuse on the back of the stove for a half hour, then strain through cheese cloth. Beat the yolks of six eggs with six ounces of sugar, add a spoonful of cream, and stir into the hot milk, which has been heated again after straining off the coffee. Let it cream, but do not boil; and then add the beaten whites of three eggs. Use any flavoring desired, a dash of brandy or cognac being very good. Fill the moulds, stand them in hot water, and place in a moderate oven. When done, cool, serve with English cream, apricot juice or just plain cream.

=Grapefruit marmalade.= Shave two clean whole grapefruit very thin, rejecting nothing but the seeds and cores. Measure the fruit, and add three times the quantity of water, and let it stand in an earthenware dish over night. Then boil for ten minutes, and let it stand another night. Then add an equal quantity of sugar, and boil briskly until the mixture jells.

APRIL 11

BREAKFAST
Fresh strawberries with cream
Omelet with fine herbs
Crescents
Chocolate

LUNCHEON
Scrambled eggs with truffles
Lamb chops, sauce Soubise
Julienne potatoes
Lettuce salad
Raspberry shortcake
Coffee

DINNER
Potage Chatelaine
Radishes
Crab meat au gratin
Roast chicken
Mashed potatoes
Cold asparagus, mayonnaise
Vanilla ice cream
Assorted cakes
Coffee

=Omelet with fine herbs.= Mix equal parts of chopped parsley, chervil, and chives with the beaten eggs, season well with salt and white pepper, and make the omelet in the usual manner.

=Lamb chops, sauce Soubise.= Season the chops well, roll in oil, then in bread crumbs, and broil. Put a cupful of sauce Soubise on a platter, and lay the broiled chops on top.

=Strawberry shortcake.= Bake two layers of sponge cake (see layer cake). Place on top of one some well-sweetened strawberries, put the other cake on top, and press well together. Cut in individual portions, put some selected berries on top, and decorate with sweetened whipped cream. Serve cream separate.

=Old fashioned strawberry shortcake.= Make some biscuit dough as follows: Mix three-quarters of a pound of flour, one ounce of baking powder, two ounces of sugar, two ounces of butter, and a pinch of salt. Mix to a dough with half a pint of milk. Roll out about one-half inch thick, and bake. When cold split in two, place on one layer some crushed strawberries, and spread some sugar over them. Put the other layer on top and cut in squares. Serve with well-sweetened crushed strawberries on top, and plain cream separate.

=Raspberry shortcake.= Prepare in the same manner as either of the above, using raspberries in place of strawberries.

=Potage Chatelaine.= Simmer in two ounces of butter one onion, one-half stalk of celery, and one leek, all chopped very fine. Then add one-half pound of lean beef cut in small squares, sprinkle with three ounces of flour, and simmer until well browned. Then add two quarts of stock or bouillon and boil for an hour. Season with salt and fresh-ground black pepper, and add a glass of good sherry wine before serving.

=String beans, Alsacienne.= Simmer in a casserole in three ounces of butter one chopped onion. When just colored golden yellow, add one spoonful of flour, one quart of bouillon, stock, or chicken broth, and three pounds of cleaned and well-washed string beans. Season with salt and pepper, cover, and simmer for forty minutes. Then add one-half glass of white wine and cook for fifteen minutes. Do not add the wine to the beans until they are soft. Sprinkle with chopped parsley before serving.

APRIL 12