Chapter VI: Preface (6)

BREAKFAST
Baked apples with cream
Waffles
Honey in comb
Coffee

LUNCHEON
Poached eggs, Virginia
Minced tenderloin of beef, a l'Estragon
Lyonnaise potatoes
Escarole salad
Port de Salut cheese with crackers
Coffee

DINNER
Potage Portugaise
Salted pecans
Fillet of turbot, Sarcey
Boiled ham with spinach
Hollandaise potatoes
Lallah Rookh
Lady fingers
Coffee

=Boiled ham with spinach.= Soak an eight-pound ham in water over night. Then put on fire, in a pot, covered with cold water, and bring to a boil. Then set to side of stove where it will simmer, but not boil, for about three and one-half hours, when the ham should be done. Try to pull off the skin. If it comes off easily the ham is cooked. Serve with plain spinach, and with either champagne or Madeira sauce, or plain bouillon.

=Dandelion salad.= Clean and wash the dandelion well, and dry in a towel. Put in a salad bowl, lay two hard-boiled eggs cut in four, on top, sprinkle with salt and pepper, and one-third vinegar to two-thirds of olive oil. Mix just before serving.

=Dandelion salad, German style.= Put the salad in a bowl. Cut six slices of bacon in small dices, and fry until crisp. Pour the hot fat and bacon over the salad, add a spoonful of vinegar, salt if necessary, and a little fresh-ground black pepper. Mix well.

=Poached eggs, Virginia.= Put four corn fritters on a platter, lay a poached egg on each, and cover with tomato sauce.

=Potage Portugaise.= Mix one quart of tomato sauce with one quart of consomme and bring to a boil. Season with salt and pepper, and add a cup of boiled rice before serving.

=Fillet of turbot, Sarcey.= This is fillet of sole au vin blanc. Before serving lay three slices of truffle on each fillet.

=Lallah Rookh.= To a quart of vanilla ice cream add a pony of Jamaica rum, and mix well. Serve flat in glasses with a little rum on top.

=Apple sauce.= Peel and core six apples and cut in small pieces. Put into a vessel, add a pony of white wine, two ounces of water, one ounce of sweet butter, two ounces of sugar, and a small stick of cinnamon. Cover, boil for thirty minutes, and strain through a fine sieve.

=Rump of beef, Windsor.= Larded rump of beef, braise, with its own gravy, garnished with Parisian potatoes, fresh green peas, and beets Frouard.

=Virginia ham and eggs.= Broil or fry two slices of Virginia ham and place on platter. Lay two fried eggs on top.

APRIL 13

BREAKFAST
Fresh raspberries with cream
Bacon and eggs
Rolls
Coffee

LUNCHEON
Crab, Portola (cold)
Eggs, Coquelin
Calf's head, sauce piquante
Fondante potatoes
Apple strudel Coffee

DINNER
Blue Points on half shell
Creme Parisienne (soup)
Sand dabs, meuniere
Roast tenderloin of beef
Summer squash
Potatoes rissolees
Chartreuse jelly
Assorted cakes Coffee

=Eggs, Coquelin.= Cut in two, six hard-boiled eggs. Mix the yolks with a cupful of well-seasoned puree of mushrooms, and fill the half eggs. Set them on a buttered china platter, cover with cream, and put in the oven to bake. When very hot remove, lay twelve fillets of anchovies over the eggs, and serve.

=Calf's head, sauce piquante.= Boiled calf's head served on a napkin, with the brain and tongue. Garnish with parsley in branches, sliced pickles, sliced pickled beets, and lemon in halves. Serve sauce piquante separate.

=Apple strudel.= Roll out some puff paste about one-eighth inch thick and eight inches wide. On it spread some sliced apples mixed with sugar and powdered cinnamon. Wet the edges and fold up both sides, forming a roll. Place on a baking pan, wash the top with egg, and bake in a hot oven. When done cut in slices about two inches wide, and serve hot, with hard and brandy sauces.

=Crab, Portola.= Remove the boiled crab meat from the shell, taking care to keep as entire as possible. On a salad plate arrange hearts of lettuce, cut into eighths. On the lettuce lay a whole sweet red pimento, using the canned ones which come ready for use. On top of the pepper place three spoonfuls of crab meat. Cover all with French dressing made with tarragon vinegar, using one spoonful to three of olive oil; seasoned with salt and some fresh-ground pepper.

=Creme Parisienne.= Cream of chicken and cream of chicory soups mixed. Serve bread cut in small squares and fried in butter.

=Stuffed tomatoes with anchovies.= Chop the contents of one bottle of anchovies in oil, in small pieces, add two hard-boiled eggs chopped fine, a little fresh-ground pepper, and two spoonfuls of mayonnaise. Peel six tomatoes, cut off the tops and scoop out the insides with a spoon. Then fill with the prepared anchovies, cover with the piece cut from the top, and serve on leaves of lettuce garnished with quartered lemons and parsley in branches.

=Brook trout saute, Miller style.= Clean four brook trout and dry in a napkin. Season with salt and pepper, roll in flour, put in a frying pan with two spoonfuls of butter and the grease from two slices of salt pork that have been fried in their own fat. Fry the trout on both sides, place on platter, and lay the fried pork on top. Then put in the same frying pan two ounces of butter, and cook until the color of chestnuts. Pour over the fish, and sprinkle with some chopped parsley and the juice of two lemons. Garnish with parsley in branches.

APRIL 14

BREAKFAST
Grapefruit juice
Wheatcakes
Breakfast sausages
Rolls
Coffee

LUNCHEON
Sardines with lemon
Scrambled eggs, Raspail
Fillet mignon, Trianon
Peas
Pineapple, Creole
Coffee

DINNER
Consomme aux quenelles
Fillet of sole, Voisin
Sweetbreads braise, ancienne
Roast rack of mutton
Fresh string beans
Potato croquettes
Alligator pear salad
Punch Palermitaine
Assorted cakes
Coffee

=Scrambled eggs, Raspail.= Cut a stalk of celery in small dices, wash well, and boil in salt water. When soft drain off the water. In a pot put two ounces of butter and two peeled tomatoes cut in small dices. Simmer for five minutes, add ten beaten eggs and the celery, season with salt and pepper, and add one-half cup of thick cream. Cook and serve.

=Fillet mignon.= A very small tenderloin steak. Broil or saute in pan with butter. Serve with maitre d'hotel sauce, and garnish with watercress and half of lemon.

=Fillet mignon, Trianon.= Dress the fillet on a platter and cover with Bearnaise sauce. Lay three triangular shaped pieces of truffle on top and garnish with Julienne potatoes.

=Pineapple, Creole.= Cook a quarter pound of rice in a quart of milk. Add a quarter pound of sugar and one cup chopped fresh or canned pineapple, and mix well. Dress on a platter and decorate the top with sliced pineapple and candied cherries. Serve hot with apricot sauce poured over all.

=Consomme aux quenelles.= Make small chicken dumplings from chicken force meat, boil them in, and serve with, consomme. These small dumplings are called in French, quenelles.

=Fillet of sole, Voisin.= In a buttered sauce pan put four fillets of sole, sprinkle with one-half teaspoonful of very finely chopped onions, a little chopped parsley, chives, chervil, and one peeled and finely chopped tomato. Season with salt and pepper, add one-half glass of white wine, cover, and put in oven for fifteen minutes. Then remove the fish to a platter, and put in the same saute pan one pint of white wine; cook and mix well, and pour over the fish.

=Sweetbreads braise, ancienne.= Dish up on a platter four sweetbreads braise, and garnish with four croustades financiere. Pour sauce Madere around the sweetbreads on platter.

=Roast rack of mutton.= Secure from the butcher a rack of mutton of ten chops, season well with salt and pepper, place in a roasting pan with sliced carrots, onions, a spoonful of pepper berries, and a small piece of butter on top; and roast, basting well, for ten minutes. Then put the rack on a platter; drain off the grease and add to the pan one-half cup of stock and a spoonful of meat extract, season well, bring to a boil, and strain over the roast.

APRIL 15

BREAKFAST
Stewed rhubarb
Boiled eggs
Buttered toast
Coffee

LUNCHEON
Grapefruit en supreme, with kirsch
Eggs, Lorraine
Corned beef hash
French pastry
Demi tasse

DINNER
Puree St. Germain
Salmon Mirabeau
Fillet of beef, Charcutiere
Stewed canned corn
Baked potatoes
Endives salad
Floating island
Macaroons
Coffee

=Grapefruit en supreme with kirsch.= Add to sliced grapefruit, for each person, a spoonful of powdered sugar and one pony of kirschwasser. Mix well and serve in supreme glasses.

=Eggs, Lorraine.= Same as eggs Chipolata with the addition of a strip of bacon across the top.

=Puree St. Germain.= Add to a puree of peas some fresh-cooked green or canned peas.

=Salmon Mirabeau.= Put in a buttered flat pan two thick slices of salmon, season with salt and pepper, add one-half glass of claret or white wine, cover, and cook until done. Put on a platter, cover with tarragon sauce (sauce a l'estragon), garnish with stuffed olives, and lay six fillets of anchovies on top of each slice of fish.

=Tarragon sauce (Sauce a l'estragon).= Chop some tarragon very fine, add one-half glass of claret or white wine, and reduce by boiling until nearly dry. Then add one pint of brown gravy and boil for five minutes. Season with salt and pepper, add two ounces of fresh butter and whip well into the hot sauce. Serve with fish or meats.

=Fillet of beef, Charcutiere.= Roast tenderloin of beef. Serve with brown gravy (sauce Madere), to which has been added twelve small glaceed onions, six sliced sour pickles, and twelve heads of French mushrooms or fresh mushrooms saute in butter. Before serving add a cup of tomato sauce, and season well with salt and pepper.

=Stewed canned corn.= Empty a can of corn into a sauce pan, add one ounce of fresh butter, season with salt and pepper, and boil. If too thick add a spoonful of thick cream.

=Punch Palermitaine.= Serve orange water ice in glasses with a little Curacao on top.

=Scalloped halibut with cheese.= Prepare one quart of cream sauce. Take four pounds of halibut, clear of bones and skin, and cut in thin slices about one-quarter inch thick, and two inches square. Butter a shallow earthen dish, put some cream sauce in the bottom, sprinkle with grated cheese, then put in a layer of halibut, season with salt and pepper; then sauce, cheese and fish in turn; and continue for about five layers, with cream and sauce on top. Put bits of butter on top and bake in a moderate oven for from forty-five minutes to one hour, or until fish is done and top is nicely browned.

APRIL 16

BREAKFAST
Fresh raspberries with cream
Codfish cakes
Broiled bacon
Rolls
Coffee

LUNCHEON
Hors d'oeuvres assorted
Poached eggs, Paulus
Filet mignon, maitre d'hotel
Potatoes hashed in cream
Cold asparagus, vinaigrette
Fruit salad, Chantilly
Lady fingers
Coffee

DINNER
Consomme Daumont
Baked shad, with raisins
Chicken saute, Austin
Jeanette potatoes
Carrots, Vichy
Lettuce salad
Charlotte Russe
Coffee

=Codfish cakes.= Prepare the fish as for codfish balls. Form into flat cakes about one inch thick and two and one-half inches in diameter. Roll in flour and fry in melted butter. Serve on napkin with lemon and parsley in branches.

=Poached eggs, Paulus.= Put four very soft poached eggs on four slices of toast, cover with cream sauce with sliced truffles, sprinkle with grated cheese, and bake in hot oven just long enough to become slightly brown.

=Consomme Daumont.= To some chicken force meat add some truffles chopped fine, mix well and form into small dumplings. Cook the dumplings in consomme. Cut two turnips in small squares and boil in salt water. When done add to the consomme, with one-half cup of boiled rice, and croutons souffles prepared with grated cheese.

=Chicken saute, Austin.= Joint a chicken, season well with salt and pepper, put in saute pan with two ounces of hot melted butter, and fry until brown on both sides. Then add one cup of brown gravy, two sliced truffles, and one spoonful of chopped tarragon. Boil for five minutes.

=Jeanette potatoes.= Prepare the potatoes as for croquettes, put into a pastry bag with a large star tube, and press through onto a buttered pan, in the form and size of a large rose. Brush the top with yolks of eggs, and bake in oven until brown. Serve on a napkin.

=Charlotte Russe. (I).= Line a pudding mould with lady fingers, fill with sweetened whipped cream, unmould on a plate and decorate with whipped cream.

=(II).= Whip to a frost one pint of cream, add one-quarter pound of sugar and a glass of sherry wine. Dissolve two sheets of gelatine in a little hot water, strain, and pour into the cream, heating well. Line a pudding mould with lady fingers and fill with the prepared cream. Allow to stand in the ice box for an hour and a half before serving. Decorate with whipped cream.

=Baked shad with raisins.= Split the fish and lay at full length on a long buttered dish. Cover the top of the fish with slices of tomato. Put bits of butter on top of the tomato; for a medium sized shad using a lump of butter the size of an egg. Sprinkle chopped parsley over all, and strew seedless raisins around the fish. Then add a half glass of wine, and put in a moderate oven to bake. The fish will be very tender when thoroughly done, but the time required will depend upon the thickness of the fish. From thirty to forty-five minutes is usually sufficient.

APRIL 17

BREAKFAST
Orange juice
Hominy with cream
Crescents
Chocolate with whipped cream

LUNCHEON
Oysters mignonette
Eggs a la tripe
Small tenderloin steak, Demidoff
Saute potatoes
Escarole salad
Camembert cheese with crackers
Coffee

DINNER
Potage Mongol
Perch saute, meuniere
Roast leg of mutton
String beans with butter
Potatoes au gratin
Field salad
Roman punch
Pound cake
Coffee

=Oysters mignonette.= Put six oysters on half shell on cracked or shaved ice, with a small glass or hollow green pepper filled with mignonette sauce, in the center.

=Small tenderloin steak, Demidoff.= Put four small broiled tenderloin steaks on a platter, and cover with brown gravy containing olives and sliced canned mushrooms. Garnish both ends of the platter with asparagus tips.

=Roman punch.= Dress lemon water ice in glasses in pointed shapes, and pour a little rum on top.

=Beets, Frouard.= Cut some boiled beets with a Parisian spoon into the shape of olives, put in a saute pan with melted butter, season with salt and pepper, and heat through. Serve in a vegetable dish, or use for garnishing.

=Deviled crab in shells.= Secure some empty shells from a first-class grocer. Allow one shell to each person and fill with the following: Take the meat of one crab, which is sufficient for four persons, shred it, add a cup of veloute sauce, a teaspoonful of English mustard, a soupspoonful of Worcestershire sauce, a half-teaspoonful of finely chopped parsley, salt, pepper and a bit of Cayenne. Mix well. Fill the shells, covering evenly. Make a paste of a teaspoonful each of English and French mustard and two spoonfuls of melted butter. Spread this over the top, and cover with bread crumbs. Bake for about ten minutes, or until the top is browned.

=Roast leg of reindeer.= Put in a roasting pan a sliced onion, a sliced carrot, a piece of skin of salt pork, a stalk of celery, some parsley in branches, two bay leaves, two cloves, and one sprig of thyme. Season the leg of reindeer well and lay on top. Put three ounces of butter on the leg, and place in the oven to roast. Baste continually, adding a little water or stock from time to time, to prevent the vegetables from burning. When the roast is done remove to a platter, and make a brown gravy with the contents of the pan by adding a spoonful of flour, simmer, add one cup of stock, season well, and strain over the meat. Some may be reserved to serve in a bowl, separate. Also serve currant jelly and port wine sauce.

=Asparagus tips au gratin.= Cut the tips from fresh-cooked asparagus, place in a buttered dish, season with salt and pepper, cover with cream sauce, sprinkle with grated Swiss cheese, put small bits of butter on top, and bake in oven until brown.

APRIL 18

BREAKFAST
Rice cakes
Apricot marmalade
Rolls
Coffee

LUNCHEON
Eggs Epicurienne
Tripe and oysters in cream
Baked potatoes
Strawberries Romanoff
Lady fingers
Demi tasse

DINNER
Little Neck clams
Consomme Sevigne, II.
Ripe California olives
Fillet of sole, St. Cloud
Roast chicken
Sybil potatoes
Cold asparagus, mustard sauce
Fruit salad glace
Assorted cakes
Coffee

=Eggs Epicurienne.= Shirr the eggs. When nearly done add a brown gravy to which has been added some small pieces of terrine de foie gras, four slices of truffle, and one sliced canned mushroom.

=Strawberries Romanoff.= Put some nice ripe strawberries into a bowl, pour some Curacao over them, and serve with well-sweetened whipped cream, flavored with vanilla, on top. Serve very cold.

=Consomme Sevigne, II.= Consomme Brunoise with small quenelles (chicken dumplings). Add some chopped chervil and a little Cayenne pepper. Serve very hot.

=Flannel cakes.= One pound of flour, one ounce of baking powder, two ounces of sugar, two ounces of butter, two eggs, and a pinch of mace. Mix all together with sufficient milk to make a medium dough, or batter. Beat until smooth, and bake on a hot griddle.

=Rice cakes.= Boil one-quarter pound of well-washed rice in water for five minutes. Drain off the water and add one pint of milk, cook until rice is soft, drain off the milk and add the rice to a flannel cake batter. Bake in the usual manner.

=Fillet of sole, St. Cloud.= In a buttered saute pan put four fillets of sole, season with salt and white pepper, add one-half glass of white wine and a little stock, and boil for ten minutes. Make a white wine sauce and add the following to it: Two dozen boiled mussels and one dozen boiled oysters removed from the shells, six heads of canned mushrooms and twelve slices of truffle. Put the fish on a platter and cover with the sauce.

=Fruit salad glace.= One sliced orange and one sliced grapefruit, six slices of pineapple, one banana, one dozen strawberries and a handful of raspberries. Put all in bowl, add two spoonfuls of sugar, a glassful of maraschino and a pony of kirschwasser. Allow to stand in the ice box for an hour. Serve in small individual dishes with a spoonful of vanilla ice cream on top.

=Grapefruit cocktail.= Slice one grapefruit and one-half orange and put in bowl with a spoonful of sugar and a pony of kirschwasser. Allow to stand for an hour. Serve in grapefruit supreme glasses, decorated on top with brandied cherries.

APRIL 19

BREAKFAST
Raspberries with cream
Plain omelet
Rolls
English breakfast tea

LUNCHEON
Fillet of mariniert herring
Potato salad
Consomme in cups
Sweetbread patties in cream
Cold artichokes, vinaigrette
Roquefort cheese and crackers
Coffee

DINNER
Puree of spinach
Crab meat, Suzette
Roast tenderloin of beef, Cubaine
Gendarme potatoes
Peas and carrots in cream
Lettuce and alligator pear salad
Frozen egg nogg
Macaroons
Coffee

=Sweetbread patties in cream.= Soak two pounds of sweetbreads in cold water for two hours, to cause the blood to flow out. Then put them on the fire in one quart of water and two ounces of salt, bring to a boil, and then allow to become cold. Pull off the skin and cut the sweetbreads in pieces one-half inch square. Put in vessel with one cup of bouillon, and boil till soft. Then add a cup of cream, season with salt and a little Cayenne pepper, and boil for five minutes. Knead one ounce of butter with one ounce of flour, and use for thickening. Boil again for five minutes. Serve in hot patty shells, on napkin, garnished with parsley in branches. (Patty shells, Jan. 25).

=Puree of spinach (Soup).= Bring to a boil two quarts of chicken broth, add one peck of well-washed spinach and two ounces of butter, and boil for an hour. Strain through a fine sieve, and put back in the casserole. It should now be of the thickness of a puree of pea soup. Season well with salt and pepper, and stir in, while boiling, one-quarter pound of sweet butter. Serve with small squares of bread fried in butter.

=Roast tenderloin of beef, Cubaine.= Roast the beef in the usual manner. Serve with sauce Madere, and garnish with stuffed green or red peppers.

=Candied sweet potatoes.= Boil four sweet potatoes, remove the skins, and cut in egg shapes. Put in saute pan with two ounces of butter, and roast slowly. When nearly brown add a spoonful of powdered sugar and continue roasting till sugar and potatoes are brown.

=Cole slaw, ravigote.= Slice a white cabbage very thin and put in a salad bowl. Cover with highly seasoned sauce Tartar, and mix thoroughly.

=Frozen egg nogg.= One quart of milk, six eggs, one-half pound of sugar, one pony of brandy, one pony of rum, and one-half teaspoonful of grated nutmeg. Mix well, strain, and freeze. Serve in glasses.

APRIL 20

BREAKFAST
Stewed prunes
Plain shirred eggs
Rolls
Coffee

LUNCHEON
Grapefruit cocktail
Eggs en cocotte, Valentine
Roast loin of pork, apple sauce
Candied sweet potatoes
Cole slaw, ravigote
Vanilla custard pie
Demi tasse

DINNER
Consomme Theodora
Scalloped halibut with cheese
Rump of beef
Peas
Parisian potatoes
Beets Frouard
Chocolate ice cream
Assorted cakes
Coffee

=Eggs en cocotte, Valentine.= Mix some crab meat with a little well-seasoned cream sauce. Put a spoonful in the bottom of a buttered cocotte dish, break an egg on top, salt and pepper the egg, put a little more crab meat and cream on top, sprinkle with grated Parmesan cheese, put some bits of butter on top, and bake in oven for five minutes.

=Consomme Theodora.= Put in the consomme, equal parts of small chicken dumplings, royal, and boiled asparagus tips. Before serving add some chopped chervil.

=Vanilla custard pie.= Six eggs, one quart of milk, one-quarter pound of sugar, one-half of a vanilla bean. Boil the milk with the vanilla bean. Mix the eggs with the sugar and add to the milk. Strain, and fill a large pie dish lined with a thin pie dough, and bake in a moderate oven until set.

=Lemon custard pie.= Same as vanilla custard pie, except use the grated rind and the juice of two lemons instead of the vanilla bean.

=Orange custard pie.= Same as lemon custard pie, but use two oranges instead of the lemons.

=Cocoanut custard pie.= Same as vanilla custard pie, but put a handful of shredded cocoanut in the bottom of the pie before filling.

=Vanilla meringue pie.= Same as vanilla custard pie, but when baked, cover, and ornament the top with meringue paste, dust with powdered sugar, and put back in oven to color.

=Meringue paste for pie.= The whites of four eggs beaten firm and stiff; then add one-half pound of powdered sugar and mix well. Flavor to taste.

=Lemon meringue pie.= Same as lemon custard pie, but cover and ornament with meringue paste, and bake until colored.

=Orange meringue pie.= Same directions as for lemon meringue pie.

=Lemon pie, special.= The yolks of eight eggs, six ounces of sugar, three lemons, the whites of four eggs. Mix the yolks, sugar, and the grated rinds and the juice of the lemons, and beat over a fire until thick. Then add the whites of eggs well beaten, and pour into a large pie dish lined with thin pie dough. Bake slowly. Serve with powdered sugar on top.

=Cocoanut meringue pie.= Same as cocoanut custard pie, but cover with meringue paste, and bake until colored.

APRIL 21

BREAKFAST
Strawberries with cream
Virginia ham and eggs
Rolls
Cocoa with whipped cream

LUNCHEON
Antipasto
Fried smelts, sauce remoulade
Spring lamb Irish stew
Chiffonnade salad
Old fashioned raspberry shortcake
Coffee

DINNER
Toke Points on half shell
Potage sante
Boiled salmon, Villers
Roast capon, au jus
Parsnips with cream
Duchesse potatoes
Endive salad, Victor dressing
Frankfort pudding, sauce Sabayon
Coffee

=Boiled salmon, Villers.= Cut two slices of salmon about one and one-half inch thick. Put in vessel with one quart of water, a bouquet garni, one spoonful of salt, a teaspoonful of whole black peppers, and one spoonful of white wine vinegar. Boil slowly for twenty minutes. In a casserole put two ounces of butter, heat, and then add two ounces of flour. When the flour is hot add a pint and a half of the fish broth from the salmon, and boil for five minutes. Then add the yolk of one egg and one cup of cream, mix well, season with salt and pepper, and strain. Add to the sauce one can of sliced mushrooms and half a pound of picked shrimps. Place the salmon on a platter and pour the sauce over it.

=Frankfort pudding.= One-quarter pound of butter, one-quarter pound of sugar, the yolks of seven eggs, six ounces of cake crumbs, the whites of six eggs, and some vanilla flavoring. Mix the butter with the sugar, and work well with a wooden spoon until creamy, then add the yolks, one by one, and mix thoroughly. Add the cake crumbs; which are made by passing left-over cake through a colander with large holes; flavor with the vanilla extract, and mix well. Beat the whites to snow, and add to the batter, mixing very lightly. Put in a buttered pudding mould and bake. Serve hot Sabayon sauce separate, or pour over the pudding.

=Sabayon sauce.= In a copper kettle put six yolks of eggs and six ounces of powdered sugar. Set on a slow fire, or bain-marie, and beat until warm. Add a glass of Marsala or sherry wine and whip until it thickens. Serve either hot or cold.

=Boiled parsnips.= Peel a half dozen parsnips, wash, and boil whole in salt water. When done cut in slices, or some fancy shape, and put in sauce pan with two ounces of butter. Heat through. Season with salt and pepper.

=Parsnips in cream.= Cut boiled parsnips in pieces two inches long, put in sauce pan with one cup of cream sauce, season with salt and white pepper. Serve in deep vegetable dish, and very hot.

=Victor dressing.= Two pinches of salt, one pinch of fresh-ground black pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil, and one teaspoonful of chopped chervil.

APRIL 22

BREAKFAST
Fresh cherries
Flannel cakes with maple syrup
Rolls
Coffee

LUNCHEON
Grapefruit with chestnuts
Austrian chicken fritters
Cold asparagus, mustard sauce
Lemon pie, special
Demi tasse

DINNER
Consomme Soubise
Ripe olives with garlic and oil
Deviled crabs in shells
Tenderloin of beef, Cumberland
Stuffed cucumbers
Sweet potatoes, Southern style, II.
California sherbet
Assorted cakes
Coffee

=Consomme Soubise.= Mix one cup of puree of onions, one pint of cold chicken broth, three whole eggs and the yolks of three eggs; season with salt, pepper, and a little grated nutmeg. Strain through a fine sieve, put in buttered moulds, and cook in bain-marie. Allow to set, slice, and serve in hot consomme.

=Ripe olives with garlic and oil.= Rub an olive dish or salad bowl with garlic. Put the olives in the dish, add a spoonful of olive oil, and roll the olives in the dish for a few minutes.

=Austrian chicken fritters.= Chop the meat of a boiled or baked fowl, season with salt, pepper, nutmeg and herbs; place in a saucepan, and add enough cream or white sauce to moisten. To each cup of the meat and cream add the yolk of one egg. Cut some sandwich bread into thick slices. Mix a pint of milk with two well-beaten eggs. Spread the sandwich bread with a thick layer of the creamed chicken, press two pieces of the bread together, as if making a sandwich, dip this in the egg and milk mixture, then roll in sifted bread crumbs, and fry in hot lard to an even brown color; and in the same manner as for pancakes.

=Sweet potatoes, Southern, II.= Peel some sweet potatoes and cut lengthwise into strips about an eighth of an inch thick. Put some butter into a saute pan, and the potatoes, and sprinkle them with brown sugar. Then place on top another layer of potatoes, sprinkle them with sugar, and so on, filling the pan. Add hot water, cover the dish, and set in the oven and bake until soft.

=California sherbet.= Fill glasses with orange water ice, and on top place five strawberries that have been soaked in California brandy.

=Tenderloin of beef, Cumberland.= Roast tenderloin of beef, sauce poivrade, garnished with stuffed cucumbers.

=Stuffed cucumbers.= Peel two cucumbers and cut in pieces one and one-half inches thick. Put in casserole and cover with a quart of water, season with a pinch of salt, bring to a boil, and cool off. With a round cutter remove the inside from the cucumbers, leaving firm rings. Place these on a buttered saute pan and fill with the following stuffing: Mix a cup of bread crumbs with a cup of puree of fresh mushrooms; season with salt and pepper, add the yolks of two raw eggs, and some fresh-chopped parsley. Mix well, and fill the cucumbers. Cover with buttered manilla paper, put a cup of bouillon in the bottom of the pan, and bake in oven for twenty minutes. Serve as a garnishing for entrees, or fish; or as a vegetable course, on a platter, with tomato sauce or meat gravy.

APRIL 23

BREAKFAST
Baked apples with cream
Boiled eggs
Dry toast
Coffee

LUNCHEON
Oysters marine
Clam broth in cups Cheese straws
English chuck steak, maitre d'hotel
White beans with tomatoes
French fried potatoes
Cocoanut meringue pie Coffee

DINNER
Potato soup, Dieppoise
Broiled herring, cream sauce
Hollandaise potatoes
Roast leg of reindeer, port wine sauce
Sweet potatoes flambe with rum
Asparagus tips au gratin
Vanilla charlotte glacee Demi tasse

=English chuck steak, maitre d'hotel.= This steak is cut from the end of the saddle, near the legs. It should be cut all the way across the saddle, and about an inch and a half thick. Season with salt and pepper, dip in oil, and broil. When done put on a platter, cover with maitre d'hotel sauce, and garnish with lemon and watercress.

=White beans and tomatoes.= Soak two pounds of white beans in cold water, over night. Then put the beans in a vessel with three quarts of water, a ham bone, a bouquet garni, and a handful of salt. Bring to the boiling point, skim, cover, and boil until well done. Remove the ham bone and the bouquet, and drain off the water. In a casserole put two ounces of butter and a chopped onion, and simmer until nice and yellow. Then add four peeled and chopped fresh tomatoes, or a quart of canned tomatoes, and simmer for thirty minutes. Then add the beans, season with salt and pepper, and simmer all together for fifteen minutes.

=Oysters, marine.= Same as pickled oysters.

=Potato soup, Dieppoise.= In a sauce pan put three ounces of butter, one sliced celery root, two leeks, a half dozen sliced parsley roots, and simmer for five minutes. Then add two pounds of potatoes sliced very thin, and two quarts of bouillon. Season with salt and pepper, and boil for forty-five minutes. Just before serving add two rolls that have been sliced thin and toasted in the oven, and a little fresh-chopped parsley.

=Sweet potatoes flambe with rum.= Boil and peel four sweet potatoes, and cut in egg shapes. Put in pan with two ounces of butter and roast until nice and yellow. Then add a little salt and a teaspoonful of sugar, heat, and then put in chafing dish. Pour two ponies of rum on top, light, and bring to the table flaming.

=Vanilla charlotte glacee.= Line a pudding mould with lady fingers, fill with vanilla ice cream, unmould, and decorate with whipped cream and glace cherries.

=Dartois Chantilly.= Roll some puff paste with six turns, and about one-quarter inch thick. Cut in strips two inches wide and four inches long. Place them in a wet pan about one-half inch apart, and let them set for a few minutes, then brush over with egg, and with the point of a small knife mark a line about one-eighth inch deep all around the cakes, and about one-quarter inch from the edges. Bake in rather hot oven for about twenty-five minutes. Remove the top while hot, and empty the cake, leaving only the dry crust. Fill with sweetened whipped cream, vanilla flavor, after cooling.

APRIL 24

BREAKFAST
Orange marmalade
Finnan haddie in cream
Baked potatoes
Rolls
Oolong tea

LUNCHEON
Eggs en cocotte, plain
Ripe California olives
Sand dabs, meuniere
Cold asparagus, vinaigrette
Strawberry short cake
Coffee

DINNER
Little neck clams
Burned farina soup
Radishes
Fillet of sole, sauce cardinal
Olivette potatoes
Roast shad and roe, a l'Americaine
Artichokes, Hollandaise
Lettuce salad
English rice pudding
Coffee

=Eggs en cocotte, plain.= Break one or two eggs in a buttered cocotte dish, season with salt and pepper, put a little butter on top, and bake in oven for a few minutes. Serve on napkin or paper doily.

=Burned farina soup.= Melt in a casserole one-half pound of butter; when hot add three-quarters of a pound of farina, and roast on top of the range, stirring with a wooden spoon so it will not stick to the bottom. Cook until the color of a chestnut, then add two quarts of boiling water, season with salt and pepper, and boil for one hour. This is a good soup for Friday.

=Fillet of sole, cardinal.= In a buttered saute pan put four fillets of sole, season with salt and white pepper, add one-half glass of white wine, cover with buttered paper, and bake in oven for ten minutes. Remove the fillets to a platter, and to the saute pan add one pint of white wine sauce. Bring to a boil and then stir in two tablespoonfuls of lobster butter. When the butter is melted strain the sauce over the fish.

=Roast shad and roe, a l'Americaine.= Secure from the fish dealer a fresh shad with the roe inside, and without the belly cut open. In a roasting pan put four ounces of butter, one chopped onion, a carrot cut in very small dices, a spoonful of chopped parsley, and a bay leaf, clove, and a garlic clove, all chopped fine. Place the fish on top, season well with salt and pepper, put a few bits of butter on top of the fish, and place in the oven. Baste continually, and if the pan becomes too dry, add one-half glass of white wine, baste, and then add one-half glass of water. Bake for about an hour in a moderate oven. When done place on a platter and pour the sauce in the pan over the fish. A spoonful of Worcestershire sauce, and the juice of a lemon or two, may be added to the sauce if desired.

=English rice pudding.= Three pints of milk, one-quarter of a pound of rice, one-quarter of a pound of sugar, and one-half of a vanilla bean split in two. Boil the milk with the vanilla bean, then add the washed rice, and cook for about forty minutes. Add the sugar and boil again for a few minutes, turning carefully with a wooden spoon, so it will not stick to the bottom. Then remove from the fire, add one cup of thick cream, and pour into deep china vegetable dishes, and bake in a hot oven until brown on top. Use one large dish for baking, or individual ones, as desired.

APRIL 25

BREAKFAST
Grapefruit a la Rose
Boiled eggs
Dry toast
Coffee

LUNCHEON
Consomme in cup
Fillets of sand dabs, sauce verte
Leberkloese (liver dumplings)
Sauerkraut
Boiled potatoes
Escarole and chicory salad
Port de Salut cheese and crackers
Coffee

DINNER
Cream of potatoes
Pickles
Tenderloin steak, a la Polonaise
Spinach with eggs
Mashed potatoes
Lettuce and alligator pear salad
Orange custard pie
Coffee

=Grapefruit a la Rose.= Peel and slice two grapefruit and put in salad bowl. Mix one-half cup of fresh strawberries and one-half cup of fresh raspberries and two spoonfuls of powdered sugar, and strain through a fine colander. Have all very cold. Put the grapefruit in glasses and pour the fresh fruit sauce over it.

=Fillet of sand dabs, fried.= Cut the fillets from four sand dabs, season with salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and fry in hot swimming lard. When done serve on napkins with fried parsley and quartered lemons. Serve sauce Tartar or sauce verte separate.

=Sauce verte.= In a mortar mash equal parts of chives, chervil and parsley. When very fine add some mayonnaise sauce, mix well, and strain through a cheese cloth. Season well before serving.

=Leberkloese (liver dumplings).= Remove the skin from a calf's liver of good size, and scrape well with a fork to remove all the nerves. Then put in a bowl and add four cups of fresh bread crumbs, three eggs, a little salt, pepper, grated nutmeg, chopped parsley, chopped garlic, one chopped onion and four chopped shallots fried in butter, a teaspoonful of chopped thyme leaves, and one bay leaf chopped almost to a powder. Mix all well together, and drop with a soupspoon into boiling bouillon or salt water, and cook slowly for about twelve minutes. Place on a platter with a little brown gravy; or, in a pan put three ounces of butter with one cup of bread cut in small squares and fry until nice and yellow, then pour over the dumplings, and sprinkle chopped parsley on top.

=Tenderloin steak, Polonaise.= Broil the steak, put on a platter, cover with maitre d'hotel sauce, and garnish with cauliflower Polonaise.

APRIL 26

BREAKFAST
Sliced oranges
Ham and eggs
Rolls
Coffee

LUNCHEON
Eggs gourmet
Honeycomb tripe with cream and peppers
Baked potatoes
Fresh vegetable salad
Imperial pancake
Demi tasse

DINNER
Consomme a la Russe
Salted Brazil nuts
Frogs' legs, saute a sec
Breast of tame duck, Virginia style
Fried apples
Wax beans in butter
Romaine salad
Neapolitan ice cream
Assorted cakes
Coffee

SUPPER
Angels on horseback
Chicken a la King
Coffee

=Eggs gourmet.= Spread some terrine de foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover with sauce Perigord.

=Honeycomb tripe with cream and peppers.= Cut three pounds of tripe in strips about two inches long and one-half inch wide, and put in casserole with cold water and a spoonful of salt. Bring to a boil and cook for ten minutes. Then drain off the water, add one pint of milk, season with salt, and boil for thirty minutes. Cut six green peppers in small squares, and put in casserole with three ounces of butter, simmer until done, then add one pint of cream sauce, boil for a minute, and add to the tripe. Boil together for five minutes.

=Imperial pancakes.= Make some thin pancakes, and cut in circular shapes with a three-inch round cutter. With the same cutter cut some sponge cake, and about one-half inch thick. Put some apple sauce on top of the cake, then one of the round pieces of pancake, and repeat until you have four layers with the pancake on top. Decorate with meringue paste, with a pastry bag and a fancy tube, and form in the shape of a crown on top. Put in oven to give a light color.

=Consomme a la Russe.= To consomme brunoise add a spoonful of boiled barley and a few squares of boiled smoked beef tongue for each person.

=Breast of tame duck.= Cut the breasts from a tame duck, season with salt and pepper. Put a piece of butter in a saute pan, add the breasts and saute for about fifteen minutes if the duck is a young one. Serve on a platter covered with sauce Colbert.

=Breast of duck, Virginia style.= Broil two slices of Virginia ham and lay on top of the breasts prepared as above.

=Boiled wax beans.= Cut the strings from both sides of the beans, and cut the beans in two. Boil in salted water until done, then drain off the water, and to each pound of beans add two ounces of butter and a little salt and pepper. Simmer for a few minutes, and sprinkle with chopped parsley before serving.

=Angels on horseback.= Select large eastern oysters, wrap a slice of thin raw bacon around each oyster, and fasten with a wooden toothpick. Dip them in beaten eggs mixed with a little Worcestershire and English mustard, then roll in fresh bread crumbs, and place in a buttered saute pan with bits of butter on top of each oyster. Bake in hot oven for about eight minutes, and serve on toast. Pour maitre d'hotel sauce on top, and garnish with parsley in branches and halves of lemon.

APRIL 27

BREAKFAST
Grapefruit juice
Oatmeal and cream
Rolls
Cocoa

LUNCHEON
Poached eggs, d'Artois
Turkey hash in cream
Alligator pear salad
Vanilla meringue pie
Demi tasse

DINNER
Puree of green asparagus
Lyon sausage. Radishes
Fillet of turbot, Windsor
Leg of mutton, Choiseul
O'Brien potatoes
Escarole and chicory salad
Jam roll pudding
Coffee

=Poached eggs, d'Artois.= Place the poached eggs on toast and pour thick tomato sauce over them.

=Puree of green asparagus.= Heat in a casserole three ounces of butter, then add three ounces of flour and four pounds of green asparagus cut in small pieces, one quart of milk, one quart of chicken broth or bouillon, a bouquet garni, a little salt, and one teaspoonful of sugar. Boil for an hour, and strain through a very fine sieve. Then put back in casserole and add the yolks of two eggs mixed with one cup of cream. Cut some bread in small squares, fry in butter, and add just before serving.

=Fillet of turbot, Windsor.= Cut six fillets of fish, put in a buttered saute pan, season with salt and white pepper, add one-half glass of white wine and one-half glass of stock, cover with buttered manilla paper, and boil until done. Make a white wine sauce and add to it one dozen parboiled oysters and the tail of a lobster cut in slices. Place the fillets on a platter, pour the sauce over them, and garnish with six fried shrimps.

=Leg of mutton, Choiseul.= Roast leg of mutton, sauce Madere, garnished with small croustades of puree of peas and puree of spinach, and fresh mushrooms saute in butter.

=Jam roll pudding.= Mince fine one pound of suet, add a pound of flour, a pinch of salt and a cup of milk, making a rather hard dough. Roll out to the thickness of a quarter of an inch or less. Cover evenly with a layer of any kind of fruit jam, then roll up like a sausage, wrap in a wet cloth, tie with a string so it will not become loose, and steam for an hour. Cut into individual pieces, and serve warm, with hard and soft sauces.

=Peach Norelli.= Fill two meringue shells with a small tablespoonful of vanilla ice cream. On a fancy plate place an ice cold whole preserved peach, or a fresh peach that has been cooked in syrup. On two sides of the peach press the filled meringue shells, decorate the center with whipped cream, and on the top place a whole marron glace.

APRIL 28

BREAKFAST
Honey in comb
Plain scrambled eggs
Buttered toast
Coffee

LUNCHEON
Stuffed tomatoes with anchovies
Clam broth in cups
Cheese straws
Planked shad and roe
Cucumber salad
Roquefort cheese with crackers
Coffee

DINNER
Consomme Celestine
Brook trout saute, miller style
Larded tenderloin of beef, Montpasson
Onion glaces
Quartered artichokes
Parisian potatoes
Field salad
Meringue glacee au chocolat
Coffee

=Consomme Celestine.= Make some thin pancakes, cut in strips like matches, and serve in consomme.

=Larded tenderloin of beef.= Lard a tenderloin of beef, after removing the fat and skin. Put in a roasting pan with a sliced onion, carrot, celery, a little leek, parsley, one bay leaf, six cloves, and one spoonful of whole black peppers. Put some small bits of butter on top of the tenderloin, season with salt and pepper, and place in a hot oven. Baste frequently. After the fillet is done remove to a platter, place the pan on top of the stove and take off the fat except about one spoonful. Then add one spoonful of flour, stir well, and add two cups of stock and a spoonful of meat extract, season with salt and pepper, boil for five minutes, and strain. Add one-half glass of good Madeira wine, pour half of the sauce over the tenderloin, and serve the rest in a sauceboat.

=Larded tenderloin of beef, Montbasson.= Cook the tenderloin as above, but serve with sauce Madere, and garnish with a bouquet of quartered artichokes, glaced onions, and Parisian potatoes.

=Quartered artichokes.= Cut four large artichokes in quarters, remove the fuzzy parts on the inside, and immediately rub the quarters with lemon so they will not become black. Boil in salt water until soft.

=Pears Bourdaloue.= Peel and cook some nice pears in a light syrup, which can be made of one pint of water and one pound of sugar. Mix a half pound of sugar with the yolks of eight eggs and two ounces of flour. Boil one quart of milk with half of a vanilla bean, and pour into the yolks and sugar, and cook until it thickens. Add two ounces of sweet butter and mix well, making a nice smooth cream. Put some of this cream on a plate and put the cooked pears on top. The pears may be cut in half and cored, if desired. Cover the pears with the rest of the cream, sprinkle some macaroon crumbs on top, and put in a hot oven to brown. Serve very hot.

APRIL 29

BREAKFAST
Strawberries with cream
Fried hominy
Country sausages
Rolls
Coffee

LUNCHEON
Pickled salmon, St. Francis
Eggs, Commodore
Hashed fillet of beef, Sam Ward
Cocoanut custard pie
Demi tasse

DINNER
Cream of parsnips
Ripe olives
Tomcods, Montmorency
Chicken saute, Madeleine
Alligator pear salad
Omelette au cognac Coffee

=Pickled salmon, St. Francis.= Cut in small pieces two pounds of raw salmon and put in saute pan, add a can of sliced cepes, a cupful of sliced sour pickles, one-half cup of sliced green olives, a glass of white wine, a pint of tomato ketchup, one spoonful of salt, one tablespoonful of paprika, and four peeled tomatoes, squeezed and cut in small pieces. Put on fire, bring to the boiling point, set on back of the stove and let stand for a half hour. Then put in earthen jar and place in ice box. Serve cold.

=Eggs, Commodore.= Cook the eggs en cocotte, just before serving pour a little Bearnaise sauce on top.

=Hashed fillet of beef, Sam Ward.= Take the unused portions of roasted or larded tenderloin of beef and cut in small squares. Also an equal amount of boiled potatoes cut in the same way. In a saute pan put one chopped onion and two green peppers cut in small dices, with two ounces of butter. Simmer until soft, then add the potato and meat, one cup of bouillon, or two cups, if necessary, season with salt, cover, put in oven and cook for thirty minutes. Serve on platter with chopped parsley on top, and garnished with small pieces of toast.

=Cream of parsnips.= Peel and slice six parsnips and put in vessel with one pint of chicken broth, boil, and when soft add one pint of cream sauce. Boil for ten minutes and then pass through a fine sieve. Put back in vessel, add one pint of thick cream, season with salt and pepper, and add two ounces of sweet butter before serving.

=Tomcods, Montmorency.= Put four tomcods on a buttered flat saute pan, season with salt and pepper, put four canned heads of mushrooms on top of each fish, cover with Italian sauce, sprinkle with a little grated cheese, put small bits of butter on top, and bake in a moderate oven for twenty minutes. Before serving pour the juice of two lemons over the fish, sprinkle with chopped parsley, and serve in same pan.

=Chicken saute, Madeleine.= Joint two spring chickens and put in saute pan with three ounces of butter, season with salt and pepper, and then simmer for five minutes. Then sprinkle two spoonfuls of sifted flour over the chicken and simmer for two minutes. Add one pint of boiling milk and boil for ten minutes. Then remove the chicken to a platter, bring the sauce to a boil, add one cup of cream, and strain over the chicken. See that the sauce is well seasoned. Sprinkle about one and one-half cupfuls of macedoine vegetables over all.

=Omelet au cognac.= Sprinkle a plain omelet with plenty of powdered sugar, burn with a red-hot poker, pour two ponies of cognac around the omelet, and set afire before bringing to the table.

APRIL 30

BREAKFAST
Raspberries with cream
Waffles
Chocolate with whipped cream
Crescents

LUNCHEON
Grapefruit en supreme
Eggs a la Turque
Chickens' legs, deviled
Asparagus Hollandaise
Gauffrette potatoes
Apple pie
American cheese
Coffee

DINNER
Consomme printanier royal
Salted almonds
Halibut, Richmond
Roast tame duck with olive sauce
Sweet potatoes, country style
Stewed tomatoes, family fashion.
Cold asparagus, mayonnaise
Biscuit Tortoni
Assorted cakes
Coffee

=Eggs a la Turque.= To shirred eggs add a few chickens' livers saute, in brown gravy. Place a slice of truffle on top of each egg.

=Deviled chickens' legs.= Left over boiled or broiled chickens' legs may be utilized. Season with salt and pepper, spread with a little French mustard mixed with a little powdered mustard and Worcestershire sauce. Roll in fresh bread crumbs, and broil over a slow fire. When done serve on a platter with devil sauce, or sauce poivrade.

=Devil sauce.= In a casserole put one chopped shallot and one ounce of butter, and merely warm, then add the juice of a lemon, one spoonful of French mustard, one spoonful of Worcestershire sauce, and one pint of brown gravy. Season with salt and pepper, boil for five minutes, and strain.

=Consomme printanier.= Cut all kinds of spring vegetables in fancy or dice shapes, boil in salt water, and serve in hot consomme. Just before serving add some small leaves of chervil. The vegetables commonly used are carrots, turnips, peas, string beans, small green asparagus tips, small flowers of cauliflower, etc.

=Halibut, Richmond.= Make a border with a potato croquette preparation, around a silver platter. Remove the skin and bones from two pounds of halibut and boil in salt water for ten minutes. Then put in vessel, add one-half pint of cream and one pint of cream sauce, season with salt and Cayenne pepper, and boil together for five minutes. Then place inside the border on the silver platter, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until nicely colored.

=Olive sauce.= Remove the stones from twenty-four green olives, cut the olives in two, and put in a casserole with a glass of sherry or Madeira wine, and boil until nearly dry. Then add one pint of brown gravy, season with salt and a little Cayenne pepper, and boil for five minutes. Serve with any meat.

=Stewed tomatoes, family fashion.= Peel six tomatoes and cut each in eight pieces. Put in a casserole with three ounces of butter, season with salt and pepper, add a pinch of sugar and two slices of bread cut in small squares, cover, and simmer on a slow fire for about forty minutes.

MAY 1

BREAKFAST
Stewed prunes
Melba toast
Ceylon tea

LUNCHEON
Little Neck clam cocktail
Broiled striped bass, maitre d'hotel
Potatoes natural
Lettuce and tomato salad
French pancakes
Coffee

DINNER
Bisque of crabs
Radishes
Fillet of sole, Marguery
Vol au vent of salmon, Genoise
Planked shad and roe
Cucumber salad
Fancy ice cream
Alsatian wafers
Demi tasse

SUPPER
Canape of sardines
Yorkshire buck
Coffee

=Fillet of sole, Marguery.= Put four fillets of sole in a buttered saute pan. Season each fillet with salt and a little Cayenne pepper, add one-half glass of white wine, and cover with buttered manilla paper. Put in oven and cook for six minutes. Remove the fillets to a buttered silver platter, place six boiled mussels and one head of canned mushrooms on top of each fillet. Now add to what wine is left in the sauce pan, one spoonful of white wine sauce, and bring to a boil, and bind with the yolks of two eggs and two ounces of butter. Stir well so the butter will be thoroughly melted. Strain and pour over the fish, sprinkle with grated bread crusts, and bake in a very hot oven just long enough to acquire a light golden color.

=Vol au vent of salmon, Genoise.= Make one large, or four individual, vol au vent shells. Boil one pound of salmon in salted water; when done cut in pieces one inch square, put in casserole, cover with one-half pint of Genoise sauce, add eight heads of canned mushrooms, season well, and fill the shells.