Chapter VII: Preface (7)

=Chicken saute, Montpensier.= Joint a spring chicken and season with salt and pepper. Melt in a saute pan one ounce of butter; when hot add the chicken and saute until nice and brown. Then sprinkle with one-half spoonful of flour and let that get brown; add one-half cup of bouillon and a spoonful of meat extract, and simmer without being covered for five minutes. Then remove the chicken to a platter, season the sauce well and pour over it. Garnish with quartered tomatoes sauteed in butter, and chopped parsley and chives, and also with small pieces of bread cut in heart shapes and fried in butter.

=Yorkshire buck.= Welsh rabbit on anchovy toast with a poached egg and two strips of broiled bacon on top.

MAY 2

BREAKFAST
Cherries
Omelet with bacon
Rolls
Coffee

LUNCHEON
Stuffed eggs, mayonnaise sauce
Broiled spareribs with lentils
Breast of squab, sauce Perigord
Potato croquettes
Port de Salut cheese with crackers
Coffee

DINNER
Farina soup, Francis Joseph
Fillet of flounder, Pompadour
Larded sirloin of beef, D'Orsay
Artichokes jardiniere
Rissolees potatoes
Romaine salad
Burgundy wine jelly
Assorted cakes
Coffee

=Breast of squab, Perigord.= Cut the breasts from four squabs, season with salt and pepper, roll in flour, and fry in saute pan in three ounces of butter. When done place on toast and cover with sauce Perigord.

=Fillet of flounder, Pompadour.= Cut the fillets from a flounder and place them on a china platter, season with salt, pepper, the juice of a lemon, and a spoonful of olive oil. Set in the ice box for twelve hours; then take out and roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in swimming lard. When done place on a platter on a napkin, and garnish with fried parsley and quartered lemons. Make a sauce of six fillets of anchovies cut in small slices, mixed with sauce Tartare, well seasoned, and serve separate.

=Artichokes jardiniere.= Boiled artichoke bottoms filled with macedoine of vegetables.

=Farina soup, Francis Joseph.= Roast a pheasant in the oven for five minutes to obtain a slight color, then put in fresh-prepared consomme and boil until soft. Then strain the consomme, bring to a boil, add three pints of farina and boil for fifteen minutes. Then bind with the yolks of two eggs and one-half cup of cream, add a glass of sherry wine, one spoonful of grated cheese; season with salt, a little cayenne pepper and the juice of a lemon. Cut the breast of the pheasant in thin slices and put in the soup tureen and pour the soup over it; give it a sprinkle of chopped parsley, and serve hot.

MAY 3

BREAKFAST
Baked apples with cream
Buckwheat cakes, maple syrup
Rolls
English breakfast tea

LUNCHEON
Supreme of oysters, St. Francis
Eggs Malakoff
Broiled chicken
Souffle potatoes
Lettuce salad
Old fashioned strawberry shortcake
Coffee

DINNER
Consomme chiffonnade
Ripe California olives
Fillet of smelts, Stanley
Chicken saute, Demidoff
Turnips glaces
Potato croquettes
Endives salad
Biscuit glace, au peppermint
Macaroons
Coffee

=Supreme of oysters, St. Francis.= For about eight people. Use twenty California oysters or seven Eastern oysters for each person. Serve like an oyster cocktail in grapefruit supreme glasses in the following sauce: Mix one cup of tomato ketchup, a short cup of cream, one teaspoonful of Worcestershire sauce, one teaspoonful of lemon juice, season with salt, a dash of tobasco, and paprika. The cream should be added last. Keep the sauce on ice until needed.

=Eggs, Malakoff.= Spread some fresh caviar on four pieces of toast, lay a poached egg on each, and cover the eggs with horseradish sauce and cream.

=Consomme chiffonnade.= Cut equal parts of lettuce and sorrel in Julienne style, put in casserole, cover with water, bring to a boil, then drain off water and allow to become cool. Then put back in casserole, add two quarts of consomme, and boil very slowly for about thirty minutes. Before serving add a little chopped parsley and chervil.

=Fillet of smelts, Stanley.= Split six smelts, remove the bones, season with salt and pepper, place in a buttered saute pan, add one-half glass of white wine, and cover with buttered paper. Bake in oven for five minutes, and then place the fillets on a platter. Make a cardinal sauce but add to it the tail of a lobster cut in small squares, twelve slices of truffles, and six heads of canned mushrooms, sliced. Pour over the fish.

=Cardinal sauce.= One pint of sauce au vin blanc; bring to a boil and stir in two spoonfuls of lobster butter.

=Chicken saute, Demidoff.= Joint a spring chicken, season with salt and pepper and put in saute pan with two ounces of butter. Heat, add the chicken, and saute on both sides for fifteen minutes. Then add a cup of Madeira sauce, and dress on a platter with sauce over it. Garnish the platter with turnips glace; onions glace; queen olives with the stones removed, and warmed in sherry wine; and French carrots.

MAY 4

BREAKFAST
Raspberries with cream
Boiled eggs
Buttered toast
Coffee

LUNCHEON
Canape Riga
Sand dabs, meuniere
Ox tail braise
Noodles Polonaise
Cole slaw, 1,000 Island dressing
Lemon custard pie
Coffee

DINNER
Puree of red kidney beans
Radishes
Fillet of halibut, Bristol
Sweetbreads braise, Zurich
New peas, au cerfeuil
Julienne potatoes
Roast chicken, au jus
Lettuce and grapefruit salad
Savarin Mirabelle
Coffee

=Ox tail braise.= Cut two ox tails in pieces three inches long, wash well and dry with a towel or cloth. Season with salt and pepper. In a casserole put three ounces of butter, put on the stove, and when hot add the ox tail. Saute until nice and brown, then add three spoonfuls of flour, and let that become brown also. Then add one quart of boiling water, a bouquet garni, a little salt, one-half can of tomatoes, or four chopped fresh tomatoes, one piece of garlic, an onion and a carrot. Cover the casserole and put in the oven until the ox tail is soft. It will require two or three hours. When done remove the ox tail to a platter, reduce the sauce, season well, and strain over the ox tail on the platter.

=Puree of kidney beans.= Soak three pounds of dry red kidney beans in cold water over night. Then put on fire with two quarts of cold water, a handful of salt, a ham bone, an onion, a carrot and a bouquet garni. Skim well, and when it boils, cover and cook until soft. Remove the ham bone, carrot, onion, and bouquet garni, and strain the beans through a fine sieve. Put back in casserole, boil again, then season with salt and pepper, and add three ounces of butter, little by little, and stir well until thoroughly melted. Serve with bread cut in small squares and fried in butter.

=Fillet of halibut, Bristol.= Put four fillets of halibut in a buttered saute pan, season with salt and pepper, cover with buttered paper, add one-half glass of milk and water mixed, and cook. When done place the fish on a buttered platter, garnish with two dozen parboiled oysters, and cover all with cream sauce. Sprinkle with grated cheese, put small bits of butter on top, put in oven and bake until colored.

=Sweetbreads braise, Zurich.= Put some braised sweetbreads on a platter and garnish with croustades financiere and sauce Madere.

MAY 5

BREAKFAST
Gooseberries in cream
Waffles
Honey in comb
Coffee

LUNCHEON
Oranges en supreme au Curacao
Clam broth in cups
Cheese straws
Broiled squab on toast
Olivette potatoes
Cold asparagus, mustard sauce
Chocolate eclairs
Coffee

DINNER
Consomme croute au pot
Crab legs, Josephine
Fillet of beef, Cendrillon
Pate de foie gras
Hearts of lettuce
Omelet with fresh strawberries
Demi tasse

=Oranges en supreme au Curacao.= Slice two oranges, sprinkle with a spoonful of powdered sugar, and add one pony of Curacao. Have well iced, and serve in large supreme glasses.

=Consomme croute au pot.= Cut carrots, turnips, cabbage and leeks in small thin squares, parboil, and finish cooking in consomme. Serve with sliced French bread browned in oven.

=Crab legs, Josephine.= Bread the crab legs with fresh bread crumbs, and fry in a pan, with butter. Dish up on a round platter, with sliced fresh mushrooms saute in butter in center. Serve sauce Colbert separate.

=Fillet of beef, Cendrillon.= Roast tenderloin of beef, sauce Madere, garnished with the following: Shape some potato croquettes in the form of small patties, about one and one-half inch in diameter and one inch high. Roll in flour, beaten eggs, and bread crumbs. Mark about an eighth inch deep on top with a small round cutter, and fry in swimming lard. Then lay out on a towel, lift out the cover formed by the cutter, and save. Scoop out the center, fill with a soubise (puree of onions), and replace the cover.

MAY 6

BREAKFAST
Strawberries and raspberries, with cream
Scrambled eggs
Rolls
Oolong tea

LUNCHEON
Hors d'oeuvres varies
Eggs Chateaubriand
Breaded lamb chops, reforme
Endives salad
Roquefort cheese and crackers
Coffee

DINNER
Lamb broth a la Grecque
Ripe California olives
Lake Tahoe trout, maitre d'hotel
Calf's head, Providence
Roast chicken
Peas
Potatoes au gratin
Watercress salad
French pastry
Coffee

=Eggs Chateaubriand.= Spread some foie gras on a piece of toast, lay a poached egg on top, and cover with tomato sauce.

=Breaded lamb chops, reforme.= Mix the crumbs made from one loaf of bread with two slices of chopped ham and one spoonful of chopped parsley. Season eight chops with salt and pepper, roll in flour, then in beaten eggs, and finally in the crumbs mixed as above. Fry in hot butter, and when done place on a platter and pour around them the following sauce: Cut in small strips, and in equal parts, some gherkins, beets, fresh mushrooms saute in butter, or canned mushrooms, smoked beef tongue, and the whites of hard-boiled eggs. Add one pint of good meat gravy and a spoonful of melted currant jelly. Season with salt and Cayenne pepper. Serve some of the sauce separate.

=Lamb broth, a la Grecque.= Cut a pound of raw lamb, from the shoulder or leg, in dices about one-half inch square. In a casserole put three ounces of butter and set on the stove. When hot add the lamb and one chopped onion and simmer together for ten or fifteen minutes. Then add two spoonfuls of flour and one spoonful of curry powder, and simmer for five minutes, then add two quarts of stock, bouillon or hot water. If water is used add a bouquet garni. Bring to a boil and cook for fifteen minutes, then add a cup of washed rice and boil until soft. Season with salt and pepper, remove the bouquet garni if used, add one tablespoonful of Worcestershire sauce and a teaspoonful of sugar. Serve with a little chopped parsley.

=Calf's head, Providence.= Boil a calf's head with the brain and tongue. Place one piece of each, for each person, on a platter, cover with sauce Madere with mushrooms and olives.

MAY 7

BREAKFAST
Sliced bananas with cream
Ham and eggs
Rolls
Coffee

LUNCHEON
Crab salad, Louis
Braised mutton chops with string beans
Gendarme potatoes
Orange meringue pie
Demi tasse

DINNER
Little Neck clams
Consomme Vivieurs
Fillet of sole, Suchet
Sweetbreads braise, Godard
Roast leg of reindeer, au jus
Sweet potatoes, Southern style
Puree of salad (vegetable)
Vanilla ice cream
Assorted cakes
Coffee

=Crab salad, Louis.= Arrange lettuce leaves around the inside of a salad bowl, with a few sliced leaves on the bottom. Put crab meat on top of the sliced leaves, and a few sliced hard-boiled eggs and sliced chives on top of the crab meat. In another bowl mix one-half cup of French dressing with one-half cup of Chili sauce, two spoonfuls of mayonnaise, salt, pepper, and one teaspoonful of Worcestershire sauce. Pour over the salad, and serve very cold.

=Braised mutton chops.= Have six chops cut one and one-half inches thick, season with salt and pepper. In a saute pan on the stove put one spoonful of fat or lard, and when hot add the chops and fry on both sides until brown. Then drain off the fat, add two ounces of butter, sprinkle with a spoonful of flour, add one pint of stock, one crushed tomato, one bay leaf, one clove; and then simmer slowly for an hour and a half. When done place the chops on a platter, season the sauce well, and strain over the chops.

=Consomme Vivieurs.= Make a Julienne of beets, leeks and celery, in equal parts, parboil in salt water, and finish cooking in consomme. Then add the breast of a boiled chicken also cut Julienne. Chop a raw beet, press out the juice and add to the consomme. This will give it a nice reddish color. Serve croutons diable separate.

=Croutons diable (for soup).= Use either white or rye bread, and cut in round pieces the size of a quarter of a dollar. Mix some grated Parmesan cheese with Cayenne pepper, and put on the round pieces of bread. Place on a flat pan and bake in oven until brown. Serve on a napkin.

=Fillet of sole, Suchet.= Make a Julienne of vegetables in the same manner as for consomme. Prepare a fillet of sole, au vin blanc. When the sole is done add the Julienne of vegetables to the white wine sauce, together with a little chopped tarragon, and pour over the fish. Have the sauce well seasoned.

=Sweetbreads braise, Godard.= Braise the sweetbreads and dish up on a platter. Garnish with whole truffles heated in sherry wine, and whole heads of mushrooms fried in butter, rooster combs, rooster fries, and sauce Madere around the platter.

MAY 8

BREAKFAST
Guava jelly
Rice cakes
Breakfast sausages
Chocolate with whipped cream
Rolls

LUNCHEON
Grapefruit en supreme au marasquin
Consomme in cups
Finnan haddie in cream
Baked potatoes
Italian salad
Camembert cheese
Coffee

DINNER
Consomme with royal and carrots
Ripe California olives
Crab meat, Belle Helene
Tournedos Bordelaise
Julienne potatoes
Cauliflower au gratin
Fresh strawberry coupe
Assorted cakes
Coffee

=Consomme with royal and carrots.= Boil one quart of French carrots in salted water. When done, drain off the water and pass the carrots through a fine sieve. Take a cup of this carrot puree and mix with two whole eggs and one yolk, season with salt and pepper, and strain again. Put in a small buttered pudding mould and cook in a bain-marie. When set, allow to become cool, remove from mould, and cut in any fancy shape desired. Serve in hot consomme.

=Tournedos Bordelaise.= Either fry in butter or broil a small tenderloin steak. Dish up on a platter, put some sliced parboiled beef marrow on top, and cover with Bordelaise sauce.

=Fresh strawberry coupe.= Select some nice strawberries and put them in a bowl with powdered sugar and a little maraschino, and mix well. Fill some coupe glasses about half full, pour some of the juice over each, and fill the remainder of the glass with vanilla ice cream. Decorate the top with selected strawberries.

=Fresh raspberry coupe.= Use raspberries, and prepare as above.

=Banana coupe.= Use sliced bananas, and prepare in the same manner as for strawberries.

=Orange coupe.= Use sliced oranges, and prepare as above.

=Grapefruit coupe.= Same as orange coupe, but use a little more sugar.

MAY 9

BREAKFAST
Orange juice
Omelet with cepes
Rolls
Coffee

LUNCHEON
Crab ravigote
Consomme in cups
Chicken a la King
Knickerbocker salad
Baba au rhum
Coffee

DINNER
Puree of white beans, Soubise
Fillet of bass, Duglere
Rack of lamb, Montjo
Sybil potatoes
Artichokes, Hollandaise
Chiffonnade salad
Peach Norelli
Assorted cakes
Coffee

=Knickerbocker salad.= On a long leaf of romaine salad put one slice of grapefruit, then one slice of orange, and so on until the leaf is full. Then put four fresh strawberries on top, cover with French dressing and garnish with whipped cream. Serve on individual plates.

=Puree of white beans, Soubise.= Soak two pounds of white beans in cold water over night. Then put on fire with two quarts of water, six whole white onions, one bouquet garni, one ham bone, and two pounds of veal bones. Season with salt; and skim when it comes to a boil. When the beans are soft remove the bouquet garni, ham and veal bones, strain the rest through a fine sieve, and put back on the fire. Bring to a boil, and stir in three ounces of butter, adding it little by little. Season with salt and pepper, and if too thick add a little bouillon. Serve separate, some small squares of bread fried in butter.

=Crab ravigote.= Mix the meat of one boiled crab with a cup of Tartar sauce and a little Cayenne pepper. With this fill four Eastern crab shells. These shells are smaller and daintier than the Pacific Coast variety, and can be obtained from first-class grocers. Sprinkle the tops with finely chopped parsley, then lay a band of pimento across the center, parallel this with chopped yolk of egg on one side, and with chopped whites on the other, and fringe the whole with chopped parsley. Serve with quartered lemon and parsley.

=Fillet of bass, Duglere.= On a buttered platter put four fillets of bass, and season with salt and pepper. Sprinkle with a half of an onion, chopped fine, and a little chopped parsley, tarragon and chervil. Peel and chop two tomatoes and spread over the top of the fish. Put around the platter a little brown gravy and one-half glass of white wine. A spoonful of meat extract diluted with warm water may be used in place of the gravy if desired. Put a small piece of butter on top of each fillet, then place the platter in a moderate oven and bake for about thirty-five minutes. Serve on the same platter.

=Rack of lamb, Montjo.= Roast a rack of lamb, and serve with sauce Madere, to which has been added a can of French mushrooms and some stuffed olives.

=Omelet with cepes.= Melt two ounces of butter in an omelet pan, then add a can of sliced cepes, season with salt and pepper, and fry them. Then add twelve beaten eggs, and make the omelet. Pour some brown gravy around the omelet. Cream or tomato sauce may be used, if desired.

MAY 10

BREAKFAST
Cherries
Poached eggs on toast
Broiled bacon
Rolls
Coffee

LUNCHEON
Crab meat in cream
Radishes
Loin of lamb chops, jardiniere
Souffle potatoes
Cold artichokes, mustard sauce
Assorted cheese with crackers
Coffee

DINNER
Consomme Valentienne
Salted almonds
Lake Tahoe trout, meuniere
Chicken saute, Montpensier
Duchesse potatoes
Jets de houblons
Dandelion salad
Dartois Chantilly
Coffee

=Loin of lamb chops, jardiniere.= Season four lamb chops with salt and pepper, roll in oil, and broil. Then place on a platter, cover with Madeira sauce, and garnish with bouquets of fresh vegetables; such as peas in butter, cauliflower Hollandaise; or asparagus tips, string beans, young carrots, etc. Also add some kind of potatoes.

=Consomme Valentienne.= Make some small dumplings of cream puff paste and boil in salt water for two minutes. Cook some lettuce, cut Julienne style, in consomme. Boil some Italian paste. Serve equal parts of each in boiling consomme.

=Suggestions and recipes for preserves, jellies and pickles.= For jelly select your fruit before it is too ripe, as the flavor will then be much better. Put it on the stove and bring to a heat, to facilitate the easy extraction of the juice. Have a funnel-shaped bag made of flannel, to strain the juice through. The first time it is strained use a wire sieve with a revolving wire to crush the fruit. The juice should always be strained twice, and the second time if the flannel bag is used, and it is allowed to hang over night and drip, it will be much clearer. Put on the juice over a good fire and allow it to come to a heat, then add the sugar, which should be first heated in the oven. Boil rapidly in a pan with a very large bottom, so that as much surface can be on the stove as possible. If it is desired that the color be light add a little gelatine. From fifteen to twenty minutes is long enough to boil it, but it should not stop boiling during this time. Better success will probably be had if the jelly is cooked in small quantities. After pouring the jelly in glasses set in the hot sun until set, and then cover with melted paraffine.

If corn starch be put in the juice before adding the sugar it will make it clearer. Use two teaspoonfuls in two tablespoonfuls of water, to three pints of juice. A teaspoonful of sugar on top of jelly, in the glass, prevents moulding. (To one pint of juice 11/2 lbs. sugar).

=Preserves.= Small stone jars are best for preserves. If glass jars are used they should be wrapped in paper to exclude the light. To prevent preserves from sugaring add a little tartaric acid after they are cooked.

=Pickles.= Cider vinegar is best for pickles. If vinegar is too strong dilute it with water. The pickles should be tightly sealed to prevent the air reaching the vinegar, as this kills it. The vinegar should always be poured on hot, just as it comes to the first scald--never allowing it to boil.

Never put up pickles in anything that has held grease; and never let them freeze. If pickles are put into brine it should be strong enough to bear an egg. To make the brine, use a heaping pint of salt to each gallon of water. Put the pickles in bottles, and seal while the brine is hot. A half bushel of grape leaves added to the barrel of salt pickles will keep them sound and firm. A slice of horseradish added to each jar or bottle of vinegar pickles will keep the vinegar clear.

MAY 11

BREAKFAST
Fresh raspberries with cream
Boiled eggs
Buttered toast
English breakfast tea

LUNCHEON
Sardines in oil
Chicken broth in cups
Fried tomcods, Tartar sauce
Broiled honeycomb tripe, Chili sauce
Browned mashed potatoes
Field and beet salad
Lemon meringue pie
Coffee

DINNER
Potage sante
Crab meat, Suzette
Roast ribs of beef, Yorkshire pudding
Stewed corn
French peas
Chiffonnade salad
Grapefruit coupe
Assorted cakes
Coffee

=Broiled honeycomb tripe, Chili sauce.= Roll four pieces of well seasoned boiled tripe in oil, then in fresh bread crumbs, and then broil. Heat one-half bottle of Chili sauce, pour on a platter and lay the tripe on top.

=Preserves. Amount of fruit required.= Seven and one-half pounds of cherries and seven and one-half pounds of sugar will make one gallon of preserves.

Fourteen pounds of berries and fourteen pounds of sugar will make five quarts of jam.

Two quarts of stemmed currants will make two pints of juice. Added to two pounds of sugar it will make three tumblers of jelly.

Always wash strawberries before removing the hulls, and then put in a colander to drain. Always select strawberries for their flavor rather than for their size.

=Strawberry preserves.= Prepare a small quantity at a time to secure the best results. Make a syrup in a kettle with two pounds of cane sugar and half a cup of water. Drop the berries into it and cook rapidly for twenty minutes. Do not stir, but remove any scum which may arise. After twenty minutes remove the berries and put in tumblers. Cook the syrup to a jelly and fill up the tumblers with it. Allow to become cold before covering.

=Blackberry jam.= Four quarts of blackberries, two quarts of nice cooked apples, four quarts of cane sugar. Boil for twenty-five or thirty minutes.

=Raspberry or loganberry jam.= In making raspberry jam, if two-thirds red raspberries and one-third currants are used the jam will be better, as the berries alone do not contain enough acid. Loganberries are sufficiently acid. Mash the fruit well, and boil it for twenty minutes. Weigh, and to every pound of fruit use three-quarters of a pound of sugar. Boil until when some is placed on a saucer no juice will gather around it. Put in small jars or glasses, in the same manner as jelly.

=Canned strawberries.= Wash well before hulling. Weigh, and to each pound of berries add one-quarter pound of cane sugar. Boil for fifteen minutes. Put in pint jars and seal while hot.

=Apple jelly.= Take ripe Belleflower, or other fine-flavored cooking apples. Cut in quarters and remove the cores. Drop in water as fast as cut, to prevent them from turning black. Add a little lemon juice to the water. When all are ready drain off the water, and put the apples in a copper preserving kettle. Pour a little water over them and cook until soft, then strain through a flannel bag. Boil the juice with an equal weight of sugar, until it jells, and pour while hot into jelly glasses.

=Blackberry jelly.= Heat the berries to the boiling point, mash, and strain through a flannel bag. Add an equal weight of sugar to the juice, and boil briskly for twenty-five minutes. Pour into glasses while hot.

MAY 12

BREAKFAST
Nutmeg melon
Shirred eggs
Rolls
Coffee

LUNCHEON
Ecrevisses en buisson
Chicken patties, Toulouse
Broiled Virginia ham
French fried potatoes
Panachee salad
Savarin with strawberries
Coffee

DINNER
Consomme Ravioli
Queen olives
Shad roe, Bordelaise
Fillet of beef, Lombarde
Cold asparagus, vinaigrette
Souffle pudding, Dame Blanche
Coffee

=Chicken patties, Toulouse.= Fill some patty shells with Toulouse filling, prepared in the same manner as for Vol au vent Toulouse.

=Broiled Virginia ham.= Use either boiled or raw Virginia ham. Cut in thin slices, broil, and serve on platter, garnished with parsley in branches.

=Panachee salad.= This is a mixed salad of two kinds of vegetables such as beans and flageolets, peas and carrots, potatoes and lettuce, beets and field, etc.

=Consomme Ravioli.= Make some small raviolis and boil them for five or ten minutes in consomme.

=Shad roe, Bordelaise.= Season four roes with salt and pepper, roll in oil, and broil; when done put on a platter. Parboil one-half pound of beef marrow, slice very thin, and lay on top of the broiled roe. Cover with Bordelaise sauce.

=Fillet of beef, Lombarde.= Roast tenderloin of beef, sauce Madere, garnished with stuffed tomatoes and potato croquettes.

=Souffle pudding, Dame Blanche.= One-quarter pound of butter, one-quarter pound of sugar, three ounces of flour, one pint of milk, the yolks of eight eggs, the whites of eight eggs, and three ounces of ground blanched almonds. Put the almonds in boiling water for one second, then immediately put them into cold water, then remove the skins, and chop them very fine. Mix the butter, flour and sugar into a hard batter. Put the milk and the almonds on the stove to boil, then add the batter, and stir until it becomes a creamy mixture. Then remove from the fire, and add the yolks one by one, mixing well. Beat the whites of eggs to snow, and mix with the rest. Put in a buttered mould and bake in a moderate oven for about forty minutes. Serve hot, with cream sauce to which chopped almonds have been added.

MAY 13

BREAKFAST
Baked apple with cream
Griddle cakes
Maple syrup
Coffee

LUNCHEON
Cantaloupe
Strained onion soup
Croutons Parmesanne
Pickelsteiner stew
Roquefort cheese with crackers
Coffee

DINNER
Potage Turinoise Salted Brazil nuts
Sand dabs, David
Chicken saute, au Madere
String beans in butter
Persillade potatoes
Romaine salad
Peaches Bordaloue
Assorted cakes Coffee

=Croutons Parmesanne.= Four yolks of eggs, two ounces of grated Parmesan cheese, one-half ounce of salt, a pinch of Cayenne pepper, and the whites of three eggs. Beat well together the yolks of eggs, grated cheese, salt and Cayenne pepper. Then add the whites of eggs, beaten very hard. Put in a buttered pan and bake in a moderate oven. Cut in diamond shapes while warm.

=Pickelsteiner stew.= Two pounds of veal, two pounds of shoulder of lamb, and two pounds of pork cut in pieces one and one-half inches square. Put in a saute pan with two ounces of butter, season with salt and pepper, and cook until brown; then put in casserole with an onion chopped fine, and let it become brown, then add one-half cup of flour; one pint of puree of tomatoes; one quart of bouillon, stock, or hot water, and a bouquet garni. Cover, and cook for half an hour; then add two pounds of potatoes cut in one inch squares, and cook until soft. Serve in casserole, or individual cocotte dishes.

=Potage Turinoise.= One quart of puree of tomatoes and two quarts of consomme, mixed. Garnish with cooked spaghetti cut one inch long. Serve about two cupfuls of grated cheese separate.

=Salted Brazil nuts.= Roast in oven one pound of shelled Brazil nuts until they are brown. Then rub them together to loosen the second skin, which should be removed. Wet them with a little melted gum Arabic, and sprinkle with about an ounce of fine table salt. Stir until dry.

=Sand dabs, David.= Salt and pepper four sand dabs, roll in flour, and fry in butter. Then place on platter and sprinkle with chopped parsley and the juice of one lemon. Put two ounces of fresh butter in the frying pan, add one-half cup of fresh bread crumbs, and fry until golden yellow. Pour over the fish.

=Chicken saute, au Madere.= Joint a spring chicken, season with salt and pepper. Put a small piece of butter in a frying pan, heat, and add the chicken. When nice and brown sprinkle with a spoonful of flour and brown again. Then add a half glass of Madeira wine, simmer a few minutes, add a cupful of stock or bouillon, and a spoonful of meat extract, and boil for five minutes. Dress the chicken on a platter, reduce the sauce one half, season well, and strain through a fine cloth or sieve. Before pouring over the chicken add a spoonful of dry sherry wine.

=Peaches Bourdaloue.= Prepare in the same manner as Pears Bourdaloue.

MAY 14

BREAKFAST
Fresh strawberry preserves
Scrambled eggs, asparagus tips
Rolls
Coffee

LUNCHEON
Alligator pear cocktail
Broiled Alaska black codfish
Maitre d'hotel potatoes
Fricadellen
Spinach with eggs
Banana coupe
Macaroons
Demi tasse

DINNER
Consomme Diable
Ripe California olives
Boiled salmon, Fidgi
Saddle of lamb, Carnot
Watercress salad
Omelette soufflee a la vanille
Coffee

=Alligator pear cocktail.= Scoop out the inside of one large, or two small, ripe alligator pears and cut in small pieces. Add one-half cup of tomato ketchup, one-half teaspoonful of Worcestershire sauce, one-half teaspoonful of lemon juice, a little salt and paprika, a dash of Tabasco sauce, and last of all, one-half cup of cream. Mix lightly, and serve in glasses set in ice. The cocktails should be very cold.

=Fricadellen (Balls of cooked meat).= Use any kind of meat that may be left over, such as boiled beef, roast lamb, etc. Chop very fine. To each two pounds of meat add one chopped onion fried in butter, one cup of bread crumbs, two whole eggs, and some chopped parsley. Season with salt and pepper and a little grated nutmeg. Mix well, and make into small balls, like Hamburger. Roll them in bread crumbs, and fry in pan, with melted butter. When well browned serve on a platter with any kind of brown gravy, or tomato sauce, or brown butter.

=Consomme Diable.= Cut three thin slices of bread, as for sandwiches, and spread with two cups of grated Parmesan or Swiss cheese, that has been mixed with the yolks of two eggs and plenty of Cayenne pepper. Bake in a hot oven until brown. Cut in small squares or circles, and serve on a napkin on a platter. Serve the consomme very hot.

=Boiled salmon, Fidgi.= Boil the salmon and serve on a napkin, garnished with small round boiled potatoes, quartered lemons, and parsley in branches. Serve sauce Fidgi separate.

=Sauce Fidgi.= One cup of sauce Hollandaise and one cup of sauce Riche, mixed with one spoonful of melted meat extract. Season well.

=Saddle of lamb, Carnot.= Roast saddle of lamb, with sauce Madere. Garnish the saddle with six stuffed fresh mushrooms and Parisian potatoes.

MAY 15

BREAKFAST
Cantaloupe
Ham and eggs
Rolls
Coffee

LUNCHEON
Eggs ministerielle
Koenigsberger klobs
Mashed potatoes
Stewed tomatoes
Ginger snaps
Coffee

DINNER
Potage Fontange
Radishes
Fillet of sole, Doria
Tenderloin of beef, Brillat Savarin
Spinach in cream
Lettuce salad
Strawberry ice cream
Assorted cakes
Coffee

=Koenigsberger klobs.= With a medium-fine meat chopper cut six ounces of shoulder of lamb, six ounces of shoulder of veal, and ten ounces of fat and lean pork. Simmer one chopped onion and six shallots in butter, and add to the meat. Season with salt, pepper, a little grated nutmeg and Cayenne pepper, and chopped parsley. Add a glassful of water, one dozen chopped anchovies, a little chopped garlic, two raw eggs, and some chives, chopped fine. Roll into small round balls about one inch in diameter. Bring two quarts of thin caper sauce to a boil, and boil the meat balls in it for about a half hour. Serve in a deep dish with the sauce.

=Ginger snaps.= Work one-half pound of sugar and one-quarter pound of butter together until creamy. Then add one egg, and work well again. Add one gill of molasses, one teaspoonful of powdered ginger, one-half ounce of soda dissolved in a gill of water; and mix in lightly one pound of flour. Roll out about one-eighth inch thick, and cut with a round cutter the size desired. Put them in a buttered pan, brush with egg, and bake in a moderate oven.

=Potage Fontange.= Make a puree of white beans. Simmer some sliced sorrel in butter, and add to the soup before serving.

=Fillet of sole, Doria.= Put four fillets of sole in a buttered saute pan, season with salt and pepper, add a half glass of claret, and cover with buttered paper. Bake in oven, and when done remove the fish to a platter. Put in a casserole one ounce of butter, and heat same. Add to the hot butter one ounce of flour, one cup of stock or bouillon, the remainder of the claret used in cooking the fish, and one spoonful of meat extract. Season with salt, pepper, and a teaspoonful of Worcestershire sauce, boil for five minutes, and strain. Cut some cucumbers in round balls and simmer in butter. Add to the sauce, and pour over the fish.

=Tenderloin of beef, Brillat Savarin.= Roast tenderloin of beef, sauce Madere, garnished with stuffed fresh mushrooms and stuffed tomatoes.

MAY 16

BREAKFAST
Blackberry jam
Buckwheat cakes
Rolls
Coffee

LUNCHEON
Canape St. Francis
Eggs Mirabel
Sour schmorrbraten
Noodles
Roquefort cheese and crackers
Coffee

DINNER
Consomme Tosca
Lyon sausage and pimentos
Crab meat in chafing dish
Chicken saute, Amphitian
Timbale of rice, Creole
Parisian potatoes
Romaine salad
Savarin au kirsch
Demi tasse

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

=Sour schmorrbraten.= Rub a six pound piece of rump of beef with salt and pepper, and a piece of garlic. Place in an earthern pot, add one sliced onion, one carrot, a little celery, leeks, parsley, two bay leaves, one sprig of thyme, and two cloves. Boil one quart of white wine vinegar, pour over all in the earthen jar, and allow to stand in the ice box from thirty-six to forty-eight hours. Then put two ounces of butter in a casserole and heat. When hot put in the piece of meat and fry on all sides until nice and brown, and then remove. Then put two spoonfuls of flour in the casserole and allow to brown, add one glass of the vinegar used to pickle the beef, and one and one-half quarts of bouillon or stock. Then put in the beef again, bring to a boil, and add three chopped tomatoes. When the beef is soft, slice fine. Reduce the sauce, season well, and strain over the beef.

=Consomme Tosca.= Peel and cut a cucumber in small squares, boil in salt water until soft, and then allow to become cool. Cut one-half stalk of celery Julienne style, and cook in salt water until soft. Cook one-half pound of large barley in salt water for two hours, and cool. Boil two quarts of consomme, add two peeled tomatoes cut in small squares, and boil for two minutes. Add the cucumber, celery and barley, and serve.

=Chicken saute Amphitian.= Joint a chicken, season with salt and pepper, and saute in butter. When done place on a platter. Slice four heads of fresh mushrooms, put in a casserole with one ounce of butter, season with salt and pepper, and simmer till soft. Then add two sliced truffles, and one-half glass of sherry wine, and boil for five minutes. Then add one cup of brown gravy (meat or chicken gravy); and pour over the chicken. Garnish the platter with four timbales of rice, a la Creole.

=Timbales of rice, Creole.= Prepare some rice Creole, as described December 23. Butter four timbale moulds, fill with the rice, and then turn them out. Serve as a garnish, or as a vegetable with tomato sauce.

MAY 17

BREAKFAST
Apple jelly
Omelet with onions
Rolls
Coffee

LUNCHEON
Poached eggs, St. Pierre
Sand dabs, miller style
Lamb hash with peppers
Chow chow
Neapolitan sandwich (ice cream)
Assorted cakes Coffee

DINNER
Creme Bagration Salted Jordan almonds
Fillet of flounder, Circassienne
Tournedos Nicoise Duchesse potatoes
Asparagus, Hollandaise
Escarole and chicory salad
Cherry pie Coffee

=Omelet with onions.= Chop an onion very fine. Simmer slowly until soft, in an omelet pan in one ounce of butter. Then add eight beaten eggs, season with salt and pepper; and make the omelet in the usual manner.

=Poached eggs, St. Pierre.= Lay four poached eggs on four pieces of anchovy toast, and cover with anchovy sauce.

=Anchovy toast. 1.= Mix one spoonful of anchovy paste with one spoonful of butter, and spread on toast.

=2.= Soak two dozen salt anchovies in cold water for fifteen minutes. Then dry them and force them through a fine sieve. Mix with two ounces of butter, and spread on toast.

=Lamb hash with peppers.= Chop an onion and two green peppers, and put in a casserole with two ounces of butter. Simmer till soft, then add two pounds of roast or boiled lamb, cut in small squares, and one pound of chopped boiled potatoes, one cup of bouillon or stock, a little salt and pepper, and six red peppers (pimentos) cut in small squares. Mix well, cover, and simmer in oven for forty minutes. Serve on a platter, garnished with toast cut in triangles, and with chopped parsley on top. If desired, a spoonful of Worcestershire sauce may be added when mixing the hash.

=Neapolitan sandwich.= In a brick-shaped mould put three layers of ice cream of different colors, such as pistache, vanilla and strawberry. Freeze very hard. Make a layer of sponge cake about one-half inch thick. Put the brick of ice cream on top of a slice of the cake, and lay another slice of cake on top of the ice cream. Serve in slices about one inch thick. The cake should be trimmed to the size of the brick, and should be cut through crosswise to serve.

=Creme Bagration.= Cream of chicken with small pieces of boiled macaroni served in it.

=Fillet of flounder, Circassienne.= Put four fillets of flounders in a flat buttered pan, season with salt and pepper. Lay a slice of cucumber on top of each fillet, then one slice of peeled tomatoes, then a few slices of pickles and a teaspoonful of capers. Season with salt and pepper again, add a glass of white wine, and one-half ounce of butter on top of each piece of fish, and bake in the oven. Serve hot, direct from the oven.

=Tournedos Nicoise.= Broil, or saute in butter, a small tenderloin steak. Dish up on a platter, with Madeira sauce with stuffed olives.

=Stuffed olives.= Cut the stones out of a dozen large green olives, and fill with chicken force meat (chicken dumplings). Boil in bouillon, stock, water, white sauce, or any other kind of sauce. Stuffed olives are used principally in sauces, or as a garnish for meats and fish.

MAY 18

BREAKFAST
California marmalade
Boiled eggs
Butter toast
Chocolate with whipped cream

LUNCHEON
Assorted hors d'oeuvres
Clam broth, Bellevue
Crab meat, au gratin
Broiled mutton chops
French fried potatoes
Sliced tomatoes, French dressing
Lillian Russell
Lady fingers
Demi tasse

DINNER
Consomme aux eclairs
Fillet of sole, Lord Curzon
Roast chicken
Potato croquettes
Cold artichokes, mustard sauce
Broiled fresh mushrooms on toast
Orange coupe
Macaroons
Coffee

=California marmalade.= One grapefruit, one orange, and two lemons. Shave the fruit very thin, discarding the seeds only. Pack lightly into an earthern vessel, add just water enough to cover, and allow to stand from twelve to twenty-four hours. Then bring to a boil, and simmer for fifteen minutes. Return to the earthern vessel and allow to stand for another twenty-four hours. Then measure, and add an equal quantity of sugar, return to stove and boil until it jells. Put up in jelly glasses.

=Lillian Russell.= Cut a nice cantaloupe in half, remove the seeds, and set each half in cracked ice. Fill with ice cream, with a sprinkle of maraschino on top.

=Consomme aux eclairs.= Make some small eclairs about one inch long. Chop a little white meat of chicken very fine, add some salt and a little whipped cream, and mix well. Split the eclairs and fill with the prepared chicken meat. Serve on a napkin. Have the consomme very hot, with a little Cayenne pepper in it.

=Fillet of sole, Lord Curzon.= Cut one green pepper, three heads of fresh mushrooms, and one peeled tomato in small squares. Put in a saute pan with one ounce of butter, and simmer. Lay four fillets of flounder in a frying pan, season with salt and pepper and a chopped shallot, spread the simmered vegetables on top, add one glass of white wine, sprinkle with a spoonful of curry powder, cover, and bake ten minutes. Then remove the fish to a platter. To the pan add one cupful of Hollandaise sauce and one and one-half cupfuls of tomato sauce. Mix well and pour over the fish. Now place the platter with the fish and sauce in a very hot oven and brown slightly.

MAY 19

BREAKFAST
Fresh raspberries with cream
Waffles
Honey in the comb
Coffee

LUNCHEON
Cantaloupe
Eggs, Waterloo
Breaded pork chops, tomato sauce
Lorraine potatoes
Cole slaw
French pastry
Coffee

DINNER
Veloutine aurore
Lake Tahoe trout, meuniere
Cucumber salad
Leg of lamb, Renaissance
Chateau potatoes
Millionaire punch
Assorted cakes
Coffee

=Eggs, Waterloo.= Spread some foie gras on four pieces of toast; place a poached egg on each, and cover with Bearnaise sauce.

=Veloutine aurore.= Mix two pints of veloute of chicken soup with one pint of puree of tomatoes.

=Leg of lamb, Renaissance.= Garnish a roast leg of lamb with small croustades filled with chickens' livers saute au Madere, and artichokes bottoms filled with macedoine of vegetables. Serve sauce Perigueux separate.

=Millionaire punch.= Sliced mixed fruits and a few berries soaked in Chartreuse. Serve in punch glasses with lemon water ice on top.

=Raspberry juice.= Mash some clean ripe raspberries to a pulp, and allow to stand over night. Then strain through a jelly bag, and to each pint of juice add one cupful of granulated sugar. Boil for three minutes, and seal hermetically in bottles, while hot. Other berries or fruit may be prepared in the same manner. This is a good substitute for brandy or wine, for puddings or sauces. It also makes a nice drink when added to a glass of ice water.

=Boiled cider.= Put five quarts of sweet newly-made cider, before fermentation has set in, in a granite kettle, put on the fire and boil slowly until reduced to one quart. Seal in a bottle while hot. For mince pies, fruit cake, etc., use about a gill to a quart of mince meat, or cake dough.

=Peach with brandy sauce.= Bring one pint of water and one pound of sugar to the boiling point, add four peeled peaches, and cook slowly until they are soft. Remove the peaches to a bowl. Reduce the syrup one-half, add a large pony of brandy, and pour over the peaches.

MAY 20

BREAKFAST
Quince jelly
Oatmeal with cream
Crescents
Chocolate with whipped cream

LUNCHEON
Grapefruit with cherries
Eggs en cocotte, Porto Rico
Filet mignon, Marechale
New peas
Lettuce salad
Camembert cheese with crackers
Coffee

DINNER
Little Neck clams
Consomme Sarah Bernhardt
Ripe California olives
Boiled Tahoe trout, Vatchette
Broiled Porterhouse steak, Bercy
French fried potatoes
String beans
Sliced tomatoes, mayonnaise
Peaches, brandy sauce
Assorted cakes
Coffee

=Eggs en cocotte, Porto Rico.= Butter four cocotte dishes. Cut a peeled tomato in small squares and distribute in the four dishes, season with salt and pepper, and simmer for two minutes. Then add a slice of boiled ham cut in small dices, and a few fresh-cooked asparagus tips. Break an egg in each dish, season with salt and pepper, put a small piece of butter on top, and bake in oven for about five minutes.

=Filet mignon, Marechale.= Broil or saute four small tenderloin of beef steaks, and season well. Slice four heads of fresh mushrooms and chop four shallots. Put them in a casserole and simmer until done, then add two truffles sliced fine, and a small glass of sherry wine, and reduce until nearly dry. Then add two cupfuls of brown gravy, and cook again for five minutes, season with salt and Cayenne pepper, and pour over the fillets, on a platter.

=Consomme Sarah Bernhardt.= Consomme tapioca with small lobster dumplings. Cook a few leaves of fresh tarragon in clear consomme, and strain into the consomme tapioca before serving.

=Boiled Tahoe trout, Vatchette.= Put two nice Lake Tahoe trout in cold water, with a little salt, one sliced onion, one carrot, a bay leaf and a clove, some parsley and chervil. Bring to the boiling point, then set on side of the range for fifteen minutes. Serve on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve separate a sauce formed by mixing one cup of Hollandaise sauce, one and one-half cupfuls of tomato sauce, and a few chopped truffles.

=Broiled Porterhouse steak, Bercy.= Season a four pound Porterhouse steak with salt and pepper, roll it in oil, and broil. When nearly done place on a china platter and put on top a mixture of three ounces of butter, four shallots chopped very fine, a spoonful of chopped parsley, a little chives sliced very fine, a spoonful of meat extract, and the juice of two lemons. Put in oven and cook for five minutes. Garnish with plenty of well-washed watercress, and three lemons cut in half.

MAY 21

BREAKFAST
Pineapple preserves
Boiled eggs
Dry toast
Coffee

LUNCHEON
Antipasto
Consomme in cups
Beef a la mode
Baked potatoes
Hearts of romaine salad
Strawberry cream pie
Coffee

DINNER
Puree Camelia
Radishes. Salted almonds
Boiled salmon, Hollandaise
Potatoes natural
Roast tame duckling
Apple sauce
Potatoes au gratin
Cold asparagus, mustard sauce
Chocolate ice cream
Lady fingers Coffee

=Puree Camelia.= Boil two pounds of green peas in one quart of chicken broth; with the addition of a bouquet garni. When the peas are soft remove the bouquet, and strain the soup through a fine sieve. Put back in casserole, bring to a boil, season with salt and white pepper; and add three ounces of sweet butter, stirring well to ensure its being melted.

=Beef a la mode.= Take about five pounds of rump of beef and lard it with a special larding needle with fresh larding pork. Season with salt and pepper, and lay in earthen pot. Cover with half claret and half water, add one sliced onion, one sliced carrot, one bouquet garni; and allow to stand for twenty-four hours. In a casserole put one spoonful of melted butter, and when the casserole is hot put the piece of beef in it and fry brown on both sides. Put the beef on a platter, and add to the casserole one ounce of fresh butter and two spoonfuls of flour, let it become brown, then add the wine, water and vegetables used in the earthen pot, bring to the boiling point, put the beef in it and simmer until the beef is soft. Place the beef on a platter, and strain the sauce through a fine sieve. Garnish the beef with carrots, onions glaces, peas and potatoes.

MAY 22

BREAKFAST
Fresh blackberries with cream
Scrambled eggs with bacon
Southern corn pone
Coffee

LUNCHEON
Canape of raw beef
Clam broth en Bellevue
Sand dabs, meuniere
Potatoes au gratin
Chiffonnade salad
Strawberries Parisienne
Coffee

DINNER
Consomme, quenelles Doria
Broiled halibut, Alcide
Smoked beef tongue with spinach
Baked potatoes
Sorbet Eau de Vie de Dantzig
Assorted cakes
Coffee

=Canape of raw beef.= Chop one-half pound of lean fresh beef very fine, and season with salt and pepper. Spread four slices of rye bread, first with sweet butter, and then with the chopped beef. Place on a napkin and garnish with lettuce leaves filled with chopped onions, sliced pickles, ripe olives, and two lemons cut in half.

=Strawberries, Parisienne.= Put some nice ripe strawberries in a bowl and put in the ice box until very cold. Make a sauce by mixing one-half pint of strawberry pulp, made by passing some strawberries through a fine strainer or sieve; one-quarter pound of powdered sugar, the juice of one lemon, and a half pint of whipped cream. Do not whip the cream too hard. When well mixed pour over the strawberries, and serve on cracked ice.

=Consomme, quenelles Doria.= Make a cream puff paste. When cold, form into small balls the size of a pea, and fry in swimming lard. Serve on a napkin with hot consomme.

=Broiled halibut, Alcide.= Cut the halibut in slices one and one-half inches thick, season with salt and pepper, roll them in oil, and broil. To a Colbert sauce add two chopped hard-boiled eggs, and pour over the fish; which has been placed on a platter. Garnish with six small fried smelts.

=Southern corn pone.= Mix one quart of yellow corn meal with cold water, into a soft dough. Add one teaspoonful of salt, a little melted lard, and a little sugar. Shape with the hands into oval cakes, so that the impression of the fingers will show. Bake in a well-greased pan in a very hot oven.

=Smoked beef tongue with spinach.= Put a smoked tongue in a casserole and cover with cold water, bring to a boil, and then set at the side of the stove and simmer slowly until soft. Cook some spinach English style, and place on platter. Slice the beef tongue and place on top of the spinach. Serve with it either sauce Madere, Champagne sauce, or plain bouillon.

=Sorbet Eau de Vie de Dantzig.= One pound of sugar, three pints of water, the juice of two lemons and one orange, and the whites of two eggs beaten with one gill of maraschino. Freeze, and serve in sorbet glasses, with Eau de Vie de Dantzig on top. Pour the Eau de Vie on immediately before serving, so the silver leaves will show.

MAY 23

BREAKFAST
Sliced apricots with cream
Plain shirred eggs
Dry toast
Coffee

LUNCHEON
Eggs Hongroise
Calf's liver saute, sauce Robert
Lyonnaise potatoes
String bean salad
Raspberry cream pie
Demi tasse

DINNER
Little Neck clams
Cooper soup
Queen olives
Crab meat, Suzette
Roast capon, au jus
Potato croquettes
Cold artichokes, mayonnaise
Caramel ice cream
Macaroons
Coffee

=Eggs, Hongroise.= Boil a cup of rice, and spread on a platter, lay four poached eggs on top. Place some chickens' livers, that have been cooked saute in butter, around the rice; and cover all with sauce Perigueux.

=Calf's liver saute, sauce Robert.= Slice some calf's liver three-quarters of an inch thick. Season with salt and pepper, roll in flour, and fry in melted butter. Place on a platter and cover with sauce Robert.

=Sauce Robert.= Slice two onions very fine and put in casserole with two ounces of butter. Simmer slowly until soft; then add a spoonful of flour and simmer again. Then add one pint of bouillon, one spoonful of vinegar, two spoonfuls of French mustard, one spoonful of meat extract, and some salt and pepper. Cook for thirty minutes. Before serving add some chopped parsley. Serve with boiled beef, tongue, etc.

=String bean salad.= Boil two quarts of cleaned string beans in salt water. Allow to become cool, place in salad bowl, season with salt and pepper, add two spoonfuls of white wine vinegar, five of olive oil, and a little chopped parsley. Mix well.

=Strawberry cream pie.= Line a plate with pie dough and bake it. (Put some white beans in the pie so it will not lose its shape while baking. When done remove the beans.) Place a handful of biscuit crumbs in the bottom, and fill with strawberries. Dust with powdered sugar, and garnish with whipped cream on top.

=Raspberry cream pie.= Make in the same manner as strawberry cream pie.

=Banana cream pie.= Use sliced bananas, and make in the same manner as strawberry cream pie.

=Cooper soup.= Slice three large onions and put in casserole with two ounces of butter. Cover, and simmer until the onions are done. Then add one and one-half quarts of bouillon, consomme or chicken broth; season with salt and pepper, and boil for thirty minutes. Strain. Serve toasted French bread and grated Parmesan cheese separate.