Chapter IX: Preface (9)

=Broiled veal kidneys, English style.= Leave a little fat on two veal kidneys, split them, season with salt and pepper, and sprinkle with a tablespoonful of dry English mustard. Then sprinkle with olive oil, and broil. When done place them on four pieces of dry toast. Mix two ounces of butter with the juice of a lemon, one tablespoonful of Worcestershire sauce, a little salt, pepper, grated nutmeg, chopped parsley, and one spoonful of meat extract. Mix well, and pour over the kidneys. Garnish with watercress.

=Poached eggs, Colbert.= Put some poached eggs on toast, and cover with sauce Colbert.

=Ombrelle d'Ostende.= Put four pieces of toast on a platter and place on each a large broiled fresh mushroom, head down. Put two broiled oysters on top of the mushrooms, pour maitre d'hotel sauce over them, and lay two strips of broiled bacon across the top of each. Garnish with parsley in branches and quartered lemons.

=Compote of pineapple.= Pare and core a pineapple, and cut in slices. Make a syrup with one-half pound of sugar and half a pint of water, and stew the pineapple in it until tender, and the syrup is clear. Serve cold, with a few drops of kirschwasser or maraschino sprinkled over it, and a little of its syrup.

=Potage Arlequin.= Slice two carrots, two beets, two turnips, and add a pound of shelled new peas. Put all in a casserole, cover with two quarts of water, season with salt, add about three pounds of cut-up veal bones, bring to a boil, and skim. Then cover, and cook until soft. Remove the veal bones, and strain the remainder through a fine sieve. Then return to casserole, and if too thick add a little bouillon, chicken broth or stock. Bring to a boil, season with salt and pepper, and stir in three ounces of sweet butter. Serve with bread cut in small squares and fried in butter.

=Pompano, Vatel.= Use four whole California pompano; or the four fillets from one Florida fish. Put them in a buttered saute pan, season with salt and pepper, add one-half glass of stock and the juice of a lemon, and cook in oven until done. Then place the fish on a platter. Bring one-half pint of tomato sauce to a boil, add one-half pint of cream sauce, one spoonful of chopped truffles, season well with salt and pepper, and pour over the fish.

JUNE 14

BREAKFAST
Raspberries with cream
Scrambled eggs with cheese
Rolls
Oolong tea

LUNCHEON
Half of grapefruit with cherries
Baked beans, Boston style
Brown bread
Beignets souffles
Coffee

DINNER
Little Neck clams on half shell
Consomme Ab-del-cader
Aiguillettes of turbot, Bayard
Roast sirloin of beef, fermiere
Lettuce salad
Souffle glace, St. Francis
Assorted cakes
Coffee

=Scrambled eggs with cheese.= Mix ten eggs with one-half cup of cream, and one-half cup of grated Parmesan or Swiss cheese; season with salt and pepper to taste. Melt two ounces of butter in a casserole, add the eggs, and scramble.

=Beignets souffles.= One pint of water, one-quarter pound of butter, one-half pound of flour, nine eggs, and a pinch of salt. Put the butter and salt in the water and bring to a boil. Stir in the flour with a wooden spoon, and work well until it is a smooth paste. Remove from the fire and work in the eggs, one by one. Form in the size of a walnut, and drop into hot lard with a soupspoon, and fry until well browned. The fritters will turn by themselves while frying. When done roll in powdered sugar to which has been added a little cinnamon, and serve on a napkin.

=Consomme Ab-del-cader.= Cut some carrots and turnips in half-moon shape, and boil in salted water. Cut some royal in the same shape. Also have some profiteroles. Put equal quantities of each in hot consomme, and also one poached yolk of an egg for each person. Have the consomme well seasoned.

=Aiguillettes of turbot, Bayard.= Cut four fillets of turbot lengthwise, and about four inches long and two inches wide. Place in a buttered pan, season with salt and white pepper, add one-half glass of white wine and one-half cup of fish stock, or water; cover with buttered paper, and cook in oven for ten minutes. Then place the fish on a platter, reduce the broth until nearly dry, add a pint of lobster sauce to which has been added the tail of a lobster, six heads of French canned mushrooms, and two truffles, all cut Julienne style. Pour the sauce over the fish before serving.

=Roast sirloin of beef, fermiere.= Roast sirloin of beef, sauce Madere, garnished with string beans in butter, carrots in butter, and chateau potatoes.

=Chicken saute, Archiduc.= Joint a chicken, and season with salt and pepper. Melt two ounces of butter in a saute pan; when hot add the chicken and saute for five minutes. Then add two sliced green peppers, and saute until the chicken is done. Then place the chicken on a platter, and add another ounce of butter to the saute pan. When the butter is nice and brown pour the gravy over the chicken, sprinkle with chopped parsley, and garnish with lemons cut in half.

JUNE 15

BREAKFAST
Sliced peaches with cream
Ham and eggs
Rolls
Coffee

LUNCHEON
Poached eggs a la Reine
Cold sirloin of beef
Rachel salad
Baked apple roll
Coffee

DINNER
Cabbage soup, Normande
Radishes
Salmon steak, Hongroise
Roast chicken
Fresh asparagus, Hollandaise
Georgette potatoes
Chicory salad
Vanilla ice cream
Bouchettes
Demi tasse

=Rachel salad.= Cut some artichoke bottoms, boiled celery, potatoes and asparagus tips, and two truffles, in Julienne shape. Arrange the vegetables in a salad bowl in bouquets, place the truffles in the center, and pour some French dressing over all.

=Baked apple roll.= Roll out one pound of puff paste until it is about one-eighth inch thick. Spread with chopped apples mixed with a little powdered sugar and powdered allspice. Wet the edges of the paste with water and roll up in the form of a big stick. Put in a pan, wash the top with beaten eggs, and bake in a rather hot oven. When done cut in slices, and serve with hard and brandy sauces. Plain cream may be served separate.

=Baked apricot roll, blackberry roll, huckleberry roll, or loganberry roll.= Prepare in the same manner as apple roll, using the fruit desired.

=Cabbage soup, Normande.= Separate the outside leaves and the core of a head of cabbage. Put both the leaves and core in a casserole with five pounds of beef bones, one onion, one carrot, a bouquet garni, and a handful of salt. Bring to a boil, season, and boil for two and one-half hours. Slice the rest of the cabbage very thin, place in another casserole, add three ounces of butter, and fry until the moisture is out. Then drain off the butter, and strain the beef and cabbage broth over it. Let it boil slowly for an hour. Season with salt and pepper, and add some bread crust cut in small squares and fried in butter.

=Salmon steak, Hongroise.= Cut two slices of salmon one and one-half inches thick; season with salt and pepper, roll in oil, and broil on both sides until colored. Then place on a platter, put two ounces of butter on top, and put in oven to finish cooking. When done place on a platter and cover with tomato sauce to which a tablespoonful of paprika has been added.

=Bouchettes.= Make a mixture as for lady fingers. Put it into a pastry bag, and press out on paper in dots the size of a "quarter." Bake in a moderate oven. Allow to become cold, spread some jam or marmalade on the bottom of one and press another one on the jam, making a ball, and so on. Coat them with a white or pink icing.

=Chocolate bouchettes.= Make as above, coat with chocolate icing.

=Coffee bouchettes.= Make as above, coat with coffee icing.

JUNE 16

BREAKFAST
Sliced figs with cream
Boiled salt mackerel
Baked potatoes
Rolls
Coffee

LUNCHEON
Grapefruit en supreme
Shirred eggs, Antoine
Hamburg steak
Lorraine potatoes
Field salad
Vanilla blanc mange
Assorted cakes
Coffee

DINNER
Consomme Andalouse
Queen olives
Frogs' legs, saute a sec
Filet mignon, Athenienne
Potatoes au gratin
Sliced cucumbers and tomatoes
Plombiere aux marrons
Lady fingers
Coffee

=Shirred eggs, Antoine.= Plain shirred eggs with broiled strips of bacon on top.

=Vanilla blanc mange.= One pint of milk, one pint of cream, six ounces of sugar, one ounce of gelatine, and one-half of a vanilla bean. Soak the gelatine in cold water. Put the milk and the vanilla bean on the fire together and let them come nearly to a boil. Then remove from the fire, add the soaked gelatine, and work with a wooden spoon until melted. Strain, and allow to become nearly cold. Then add the cream, and beat, on ice, until it begins to thicken. Then put in moulds and set in ice box for one hour. Turn out of moulds to serve.

=Chocolate blanc mange.= Use two ounces of chocolate instead of vanilla bean.

=Coffee blanc mange.= Use a cup of strong coffee instead of vanilla bean.

=Blanc mange aux fruits.= Make a vanilla blanc mange, and just before putting in moulds mix in one-quarter pound of chopped candied fruits.

=Blanc mange aux liqueurs.= Add to a vanilla blanc mange a glass of liqueur, such as maraschino, kirschwasser, kummel, rum, or other liqueur. Add the liqueur just before putting into the mould.

=Consomme Andalouse.= To consomme vermicelli, add just before serving, one peeled raw tomato cut in very small squares.

=Filet mignon, Athenienne.= Season four small fillets of beef with salt and pepper, broil or saute them, and serve on a piece of toast with a slice of broiled ham on top. Cover with sauce Hussarde, and garnish with peas in butter.

=Sauce Hussarde.= Bring to a boil one pint of sauce Madere, or brown gravy; add one-half cup of fresh bread crumbs and boil for two minutes. Then add one ounce of good butter, a little chopped parsley, salt and Cayenne pepper.

JUNE 17

BREAKFAST
Baked apples with cream
Oatmeal
Dry toast
Coffee

LUNCHEON
Poached eggs, Blanchard
Spring lamb tenderloin, Thomas
Lettuce salad
Sliced fruit with whipped cream
Cakes
Coffee

DINNER
Cream of parsnips
Ripe olives
Fillet of bass, Argentina
Roast duckling, apple sauce
Green corn
Cauliflower, Hollandaise
Romaine salad, Roquefort dressing
Raspberry water ice
Assorted cakes
Coffee

=Poached eggs, Blanchard.= Cut two English muffins in half, toast them, and lay a slice of broiled ham on each. Put a poached egg on top of the ham, and cover with cream sauce.

=Cream of parsnips, II.= Put three pounds of veal bones in a casserole, add three quarts of water and a handful of salt, bring to a boil, and skim. Then add six sliced parsnips and a bouquet garni, and boil for an hour; then remove the bones and the bouquet. Put three ounces of butter in another vessel, heat, then add three spoonfuls of flour, and when hot add the broth and parsnips. Boil for half an hour, then strain through a fine sieve, put back in the casserole, season with salt and pepper, and add a pint of boiling cream.

=Fillet of bass, Argentina.= Put two ounces of butter in a casserole, add a sliced onion and a sliced carrot, and simmer until done. Then add a can of sliced French mushrooms, one-half can of sliced pimentos, four peeled and sliced tomatoes, one cupful of tomato sauce, and a little salt and pepper. Boil for ten minutes. Place four fillets of bass in a buttered pan, season with salt and pepper, cover with the above sauce, and bake in oven until done. Serve the fish from a platter with the sauce over it.

=Cranberry jelly.= To three quarts of cranberries add two pounds of granulated sugar and one quart of water. Cook thoroughly, and force through a fine sieve. Cook the juice for fifteen minutes, and then pour into individual moulds.

=Crab apple jelly, and marmalade.= To eight quarts of crab apples add three quarts of water. Boil slowly for an hour, adding more water to make up for evaporation. Strain through a flannel bag, but do not squeeze. Measure the juice and add an equal amount of sugar. Boil for twenty minutes, pour into glasses, and seal when cold. Make a marmalade of the remainder of the apples left in the bag, by pressing through a sieve, and then adding an equal amount of cane sugar. Cook until well done. Flavor with lemon or cinnamon.

=Apricot and peach marmalade.= Cut some firm ripe apricots in half and remove the stones. Add a few spoonfuls of water and cook until soft. Strain through a sieve, and add three-quarters of a pound of cane sugar to every pound of fruit. Crack some of the stones and add the kernels to the fruit. Continue to stir and cook until it thickens. Then pour immediately into hot glasses. Allow to become thoroughly cold before covering. Peach marmalade may be prepared in the same manner.

=Brandied cherries.= Select some fine Queen Anne cherries and cut off about half of the stem with scissors. Arrange the cherries in glass jars or bottles. Melt two and one-half pounds of granulated cane sugar with a very little water, being very careful not to let it scorch. Remove from the fire and add half a vanilla bean, then add slowly one gallon of brandy. When cold pour over the cherries, seal well, and keep in a cool place.

=Brandied peaches.= Rub some sound white peaches with a crash towel to remove the down. Prick all over with a needle, drop in cold water, drain, put in a kettle, cover with fresh cold water, and add a small piece of alum the size of a hazelnut. Place over a fire, stir occasionally, and as they float to the surface of the liquid take them out and place in a pan of cold water. Drain, and arrange in quart glass jars. Pour over brandy enough to cover the peaches.

Seal and put away in a cool place, and let stand for two weeks. Then drain off brandy into a kettle, and allow three pounds of sugar to each gallon of brandy. Stir well to melt the sugar. Pour this over the peaches, seal hermetically, and put away in a cool place.

=Preserved cherries.= To each pound of stoned cherries allow one pound of granulated cane sugar. Crack some of the stones and tie the kernels in a piece of gauze, so they may be removed after the boiling. Then put all in a preserving kettle, boil, and skim, until the syrup is clear. Then put the cherries in jars; boil the syrup a little longer, and pour over the fruit.

=Preserved green gage plums.= Use a pound of sugar for each pound of plums. Have the fruit clean and dry, and prick all over to keep the skins from breaking. Melt the sugar with as little water as possible, and when boiling add the plums, a layer at a time. Boil for a few minutes, then lift out with a skimmer and place singly on a dish to cool. Continue in this way until the plums are removed. When the last layer is finished return the first ones cooked to the kettle, and continue in reverse order, and boil until transparent. Then take out and arrange closely in glass jars. When all are in the jars pour the hot syrup over them, and seal.

JUNE 18

BREAKFAST
Stewed prunes
Boiled eggs
Rolls
Coffee

LUNCHEON
Hors d'oeuvres varies
Pompano saute, meuniere
Cold duckling and ham
Orloff salad
Camembert cheese
Coffee

DINNER
Consomme Irma
Lyon sausage
Fillet of sole, Talleyrand
Saddle of lamb, Souvaroff
String beans in butter
Mashed potatoes
Chiffonnade salad
Angel cake
Demi tasse

=Orloff salad.= Cut out the flesh from two cantaloupes and cut in one-half inch squares. Arrange in a circle in a salad bowl, and in the center put four buttons of artichokes cut in the same manner. Pour one-half cup of French dressing over all.

=Consomme Irma.= Boil one calf's brains, cut in small squares, and add to a quart of well-seasoned consomme.

=Fillet of sole, Talleyrand.= Lay four fillets of sole flat on the table and spread with fish force meat (Feb. 11), and sprinkle with a little chopped truffles. On top of each lay another thin fillet, season well with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming lard for about ten minutes. Serve on a napkin garnished with parsley in branches and quartered lemons; and with Tartar sauce separate.

=Saddle of lamb, Souvaroff.= Roast a saddle of lamb, place on a platter, and garnish with a canful of cepes saute, and raw horseradish root shaved or scraped with a knife. Cover with brown gravy made from the lamb gravy.

=Angel cake, or angel food.= One pint of whites of eggs (it will require about sixteen), one pound of sugar, ten ounces of flour sifted with one-half teaspoonful of cream of tartar, and the flavor desired. Beat or whip the whites of eggs very stiff, then gradually put in the sugar and vanilla, lemon or orange flavor; and finally stir in the flour. Put in mould and bake in a very slow oven. When cold glace with white icing.

JUNE 19

BREAKFAST
Stewed rhubarb
Broiled honeycomb tripe
Saratoga chips
Rolls
Coffee

LUNCHEON
Eggs, Oudinot
Fried smelts, Tartar sauce
Paprika schnitzel
Boiled rice
Baked apricot roll
Demi tasse

DINNER
Potage paysanne
Aiguillettes of flounder, Rochefoucault
Roast squab chicken
Artichokes, sauce mousseline
Carrots, Vichy
Potato croquettes
Alligator pear salad
Blackberry pie
Coffee

=Eggs, Oudinot.= Cut four hard-boiled eggs in two lengthwise. Take out the yolks and put in a salad bowl, add one-half cup of fresh bread crumbs, one raw egg yolk, and season with salt, pepper, and a little chopped parsley. Mix well, and then stuff the whites of eggs. Place on a buttered dish, cover with cream sauce, sprinkle with grated cheese, put small bits of butter all over the top, and bake in oven until brown.

=Potage paysanne.= Cut a carrot, white turnip, parsnip, and a small head of green cabbage in round slices the size of a silver half dollar. Put in a casserole with three ounces of butter, salt and a pinch of sugar. Cover casserole and put in oven and simmer until vegetables are done. Be careful not to burn, and when turning do not break the vegetables. When the vegetables are cooked add two quarts of bouillon, stock, or chicken or beef broth, and cook for half an hour. Before serving add chopped chervil, and season with salt and pepper.

=Aiguillettes of flounder, Rochefoucault.= Place four flat fillets of flounder in a buttered pan, lay some sliced lobster on top, season with salt and pepper, add one-half glass of white wine and one-half glass of water, cover with buttered paper, and put in oven for ten minutes. Then remove the fillets to a platter. Reduce the broth, add one pint of white wine sauce, and strain. To the sauce add one-half can of French mushrooms sliced, and two sliced truffles. Pour the sauce over the fish.

=Pompano, Bateliere.= Roll four small California pompano in flour, and season with salt and pepper. Put three ounces of butter in a frying pan, heat, add the fish, and saute until nice and brown. Then put the fish on a platter; and in the pan put two ounces of butter, heat until the color of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and garnish with two lemons cut in half.

JUNE 20

BREAKFAST
Fresh strawberries with cream
Waffles, special, with maple syrup
Coffee

LUNCHEON
Poached eggs, Bombay
Imported Frankfort sausages
Potato salad
Brie cheese with crackers
Coffee

DINNER
Consomme Valencienne
Carciofini. Queen olives
Frogs' legs, saute, Dilloise
Porterhouse steak, Jolly
Fresh Lima beans
Julienne potatoes
Endives salad
Chocolate and coffee bouchettes
Demi tasse

=Waffles, special.= One-half pound of flour, one teaspoonful of baking powder, one spoonful of sugar, one ounce of melted butter, one-half pint of milk, one pinch of salt, three yolks and three whites of eggs. Mix the baking powder with the flour, then add the sugar, salt, yolks of eggs, butter and milk, and make a batter that should not be too stiff and hard. Beat the whites of eggs very hard, add to the batter, and mix well. Bake in a well-greased hot iron. (If possible use sour milk.)

=Poached eggs, Bombay.= Put some boiled rice on a platter, lay four poached eggs on top, and cover with curry sauce.

=Consomme Valencienne.= Boil one-half pound of rice in salted water, cool; and serve in one quart of hot and well-seasoned consomme. Before serving add some small leaves of chervil, which should be specially selected. Grated Swiss cheese should be served separate.

=Frogs' legs, Dilloise.= Cut two dozen frogs' legs in two, season with salt and pepper, put in saute pan with one ounce of butter, and two ounces of bacon cut in small squares. Fry for a few minutes until the bacon is nearly crisp, then add the legs, and simmer for five minutes. Then add one pint of tomato sauce and boil for ten minutes, very slowly. Add a few dashes of Tabasco sauce, and season well.

=Porterhouse steak, Jolly.= Get from the butcher a nice porterhouse steak, about four pounds in weight. Season with salt and pepper, roll in oil, and broil. When done place on a platter, and cover with sauce Bordelaise with beef marrow. Place a dozen heads of broiled fresh mushrooms on top, and sprinkle with chopped parsley.

JUNE 21

BREAKFAST
Cantaloupe
Boiled eggs
Buttered toast
Uncolored Japan tea

LUNCHEON
Antipasto
Shirred eggs, Amiral
Broiled pig's feet, Chili sauce
String bean salad
Italian meringue, with whipped cream
Coffee

DINNER
Little Neck clams on half shell
Puree of cucumber soup
Pompano saute, Bateliere
Rissolees potatoes
Roast chicken
Peas a la Francaise
Lettuce salad
Raspberry shortcake with plain cream
Coffee

=Shirred eggs, Amiral.= Put two eggs in a buttered shirred egg dish and cook. When nearly done put on top a spoonful of white wine sauce with a little chopped lobster, mushrooms and truffles in it. Finish cooking, and season well with salt and pepper.

=Puree of cucumbers.= Peel four cucumbers, and cut in slices. Put them in a casserole with two quarts of cold water, season with salt, and bring to a boil. Then drain off the water, cool in cold fresh water, and drain again. Put three ounces of butter in a casserole, add the cucumbers, cover, and simmer in the oven for thirty minutes. Then remove from oven, set on top of range, add three spoonfuls of flour, simmer, then add one quart of boiling milk and one quart of chicken broth, and boil for twenty minutes. Strain through a fine sieve, put back in casserole, season with salt, pepper and a pinch of sugar, add two ounces of sweet butter and a cupful of heated cream. When butter is melted add some bread that has been cut in small squares and fried in butter, and serve.

=Italian meringue.= Put one pound of sugar and one gill of water into a copper kettle (copper inside and out) and cook to a blow. (See below). Beat six whites of eggs very hard and dry, and then pour into the cooked sugar, stirring constantly, and beat well until cold. It will then be a very smooth meringue paste, which can be used for meringue with whipped cream, or sherbet, or to make small fancy cakes, or for use in decorating cakes, pies, tarts, etc.

=How to cook sugar to a blow.= Dissolve one pound of sugar in one gill of water, and put on fire to cook. After about five minutes of good boiling dip a skimmer into it and remove immediately. Let the syrup drain a little, and then blow through. If small air bubbles fly out the sugar is cooked to a blow. If no air bubbles fly continue cooking until they do. It may possibly require some time to get it right.

=Peas a la Francaise.= In a casserole put two ounces of butter and a head of lettuce sliced very fine. Simmer for five minutes, then add two pounds of shelled peas, six small raw French carrots and one dozen raw fresh asparagus tips. Season with salt and a pinch of sugar, add one pint of chicken broth, cover, and simmer for one hour. Serve with fresh-chopped chervil on top.

JUNE 22

BREAKFAST
Baked pears
Bacon and eggs
Rolls
Coffee

LUNCHEON
Canape Riga
Sweetbreads, Lavaliere
Cold roast beef
Field salad
Lemon water ice
Langues de chat
Demi tasse

DINNER
Consomme Allemande
California ripe olives
Perch au bleu
Potatoes nature
Larded tenderloin of beef, Vigo
String beans in butter
Green corn on cob
Lettuce salad, Russian dressing
Chocolate blanc mange
Assorted cakes Coffee

=Baked pears.= Core one dozen pears, but leave the stems on. Put in a pan with half a pint of water and half a pound of sugar, and bake in medium hot oven until soft. Serve either hot or cold, with sauce separate.

=Baked peaches.= Prick one dozen peaches all over with a fork, and set them close together in a pan. Sprinkle with one-quarter pound of granulated sugar, and add just water enough to cover the bottom of the pan. Bake until soft. Serve cream separate.

=Sweetbreads, Lavaliere.= Prepare some sweetbreads braise, place on a platter, garnish with peas in butter, and onions glaces. In the gravy put pieces of parboiled salt pork cut in small dices, and cook for ten minutes. Pour over the sweetbreads.

=Consomme Allemande.= Mix in a bowl three-quarters of a cupful of sifted flour, one-quarter of a cupful of milk, two whole eggs, and a little salt. Let it run through a colander into three pints of boiling consomme, and boil for five minutes.

=Consomme Xavier.= Same as Consomme Allemande, with the addition of a little chopped chervil just before serving.

=Perch au bleu.= Put four fresh-killed perch on a platter, and pour a glassful of white wine vinegar over them. Put in a fish kettle on the fire, some water, a handful of salt; and one sliced onion, one carrot, a bay leaf, clove and parsley tied in a bouquet. Boil for five minutes, then add the fish and vinegar, bring to a boil, and then set on side of the range for fifteen minutes. Serve on a napkin garnished with small boiled potatoes, parsley in branches, and lemons cut in half. Serve Hollandaise sauce separate.

=Larded tenderloin of beef, Vigo.= Lard and roast the tenderloin as given elsewhere. Serve on a platter garnished with stuffed tomatoes, Creole. Cover with its own brown gravy.

=Stuffed tomatoes, Creole.= Make a rice Creole (Dec. 23). Peel four sliced tomatoes, scoop out the insides, season with salt and pepper both inside and out, and fill with the rice. Place on a buttered pan, put a small piece of butter on top of each, and bake in oven for ten minutes, or until the tomatoes are soft. Test with your finger. Serve with tomato sauce around them; or use as a garnish for entrees.

JUNE 23

BREAKFAST
Fresh raspberries with cream
Omelet with potatoes
Rolls
Coffee

LUNCHEON
Eggs, Basque
Frogs' legs, Tartar sauce
Broiled chicken on toast
Souffle potatoes
Cold artichokes, vinaigrette
Peach compote
Honey cake
Coffee

DINNER
Potage Mongol
Radishes
Planked shad and roe
Roast loin of veal, au jus
Carrots, Vichy
Flageolets in butter
Endives salad
German almond strips
Demi tasse

=Omelet with potatoes.= Use left-over cold baked or boiled potatoes. Chop up a cupful and put in an omelet pan with two ounces of butter and fry until golden yellow. Season with salt and pepper, and then add a dozen beaten and seasoned eggs. Cook the omelet in the usual manner.

=Eggs, Basque.= Put in very hot swimming fat four whole large green peppers, and fry for one minute. Then take out and remove the skin, cut the bottoms off, take out the seeds, and place each pepper in a buttered cup, with the open end up. Then crack an egg in each pepper, season with salt, and place the cups in a pan in a little water, and put in oven to bake. Put some boiled rice on a platter and turn out the peppers with eggs on top, so they will look like stuffed green peppers. Pour some brown meat gravy, or tomato sauce, or cream sauce, around them.

=Roast loin of veal, au jus.= See veal kidney roast, Dec. 20.

=Russian dressing, for salads.= Mix in a large bowl one cup of mayonnaise sauce, three soupspoonfuls of French dressing, two soupspoonfuls of Chili sauce, two soupspoonfuls of chopped pimentos, one soupspoonful of chopped green olives, one teaspoonful of Worcestershire sauce, and season with salt and pepper, if necessary.

=Peach compote.= Peel a dozen peaches and place them in a sauce pan, add a quart of water, one-half pound of sugar, and one-half of a vanilla bean. Boil slowly until soft. Strain off the syrup, return to the fire, and reduce one-half. Pour the syrup over the peaches, and serve when cold. The peaches may be prepared whole, or cut in half.

=Fruit compotes.= Apple, nectarine, apricot, prune or plum compote may be prepared in the same manner as peach compote.

=Langue de chat, I.= Work a quarter pound of butter with a quarter pound of sugar until creamy. Then add four eggs, one by one, and keep on working until very smooth. Add a few drops of vanilla extract and a quarter pound of flour, and mix lightly. Put into a pastry bag and dress on a buttered pan in the shape of small thin lady fingers. Bake for a few minutes in a rather hot oven.

=II.= One-quarter pound of sugar, one-quarter pound of butter, one-quarter pound of flour, the whites of three eggs, and a little vanilla flavor. Mix the sugar and butter until creamy; add the whites of eggs that have been well whipped to snow; add the flour and flavoring, and mix lightly. Dress on buttered pan like lady fingers, but smaller. Bake and remove from pan while hot.

=German almond strips.= One-half pound of sugar, one-half pound of butter, ten ounces of flour, three eggs, one-half pound of ground almonds, and the grated rind of a lemon. Work the sugar with the butter until creamy, add the lemon rind, and work in the egg. Then add the flour and almonds, and mix lightly. Set in the ice box for an hour to harden. Then roll out in thin sheets and cut in strips two inches long and one-half inch wide. Wash the tops with egg, sprinkle with chopped almonds, put on a pan and bake in a moderate oven.

=Honey cake.= One-half pound of honey, seven ounces of brown sugar, one pony of water, one-half teaspoonful of soda, six ounces of finely-chopped almonds, one pinch of cloves and allspice, three-quarters of a pound of flour, and two ounces of lemon and orange peel chopped fine. Boil the sugar, honey and water; then take off the fire and allow to cool to blood heat; then mix in the flour, spices, and the soda dissolved in a little water; then add the almonds and the peel. Roll out about one-half inch thick, and cut in small cakes about one inch by three; and bake in a moderate oven. When done glace with a very thin icing.

JUNE 24

BREAKFAST
Apricot marmalade
Buckwheat cakes
Breakfast sausages
Rolls
Coffee

LUNCHEON
Cold poached eggs, a l'estragon
Sand dabs, meuniere
German huckleberry cake
American dairy cheese
Coffee

DINNER
Consomme Creole
Salt codfish, Biscayenne
Braised sweetbreads, sauce Soubise
Roast squab
Boiled onions
Broiled fresh mushrooms
Chateau potatoes
Lettuce and grapefruit salad
Baked blackberry roll
Coffee

=Cold poached eggs, a l'estragon.= Select four nice lettuce leaves and place a cold poached egg on each. Cover with sauce mayonnaise, and lay four leaves of tarragon crosswise over each egg.

=German huckleberry cake.= Line a cake pan, that will hold enough for six persons, with thin dough. (See dough for German cake). Fill with cleaned huckleberries, sprinkle on a handful of sugar mixed with a little powdered cinnamon, and bake. Then mix one-quarter pound of sugar with one pint of milk and three eggs, and strain. Pour this over the cake when it is nearly done, and set back in oven for a few minutes until the custard is set. When cold dust with powdered sugar.

=Consomme Creole.= Peel and cut in small squares, two raw tomatoes, and add to a quart of boiling consomme. Also add a cupful of boiled rice, and season with a little Cayenne pepper.

=Salt codfish, Biscayenne.= Soak two pounds of salted codfish in cold water over night. Then drain off the water. Heat two tablespoonfuls of olive oil in a casserole, add six shallots chopped very fine, and allow them to become warmed through, but not colored. Then add six pieces of chopped garlic and half of the codfish. On top of the codfish lay two raw potatoes that have been sliced very thin, season with salt, lay two peeled and sliced tomatoes on top of the potatoes, then add the remainder of the codfish, and half a cup of water, cover, and cook in the oven for an hour. Fresh codfish may be used if desired, with the addition of a little more salt.

=Braised sweetbreads, sauce Soubise.= Braise the sweetbreads in the usual manner. Put some sauce Soubise on a platter, lay the sweetbreads on top, and garnish with fleurons.

JUNE 25

BREAKFAST
Sliced peaches with cream
Boiled eggs
Dry toast
English breakfast tea

LUNCHEON
Cendrillon salad
Small tenderloin steak, Marseillaise
Gnocchis a la Romaine
Camembert cheese and crackers
Coffee

DINNER
Cream Countess
Salami sausage. Radishes
Fillet of kingfish, Ubsala
Roast tame duck, apple sauce
Carrots and peas in cream
German fried potatoes
Escarole salad
Plombiere aux fruits
Assorted cakes
Demi tasse

=Salad Cendrillon.= Scoop out four cold baked potatoes, fill with Russian salad, and serve on a napkin, garnished with parsley in branches and canapes of anchovies.

=Small tenderloin steak, Marseillaise.= Chop six shallots and two pieces of garlic, and simmer in two ounces of butter. Then add a peeled tomato cut in small squares, and six chopped anchovies, and simmer for twenty minutes. Then add two cups of brown gravy (sauce Madere), boil for two minutes, add two ounces of butter, stir until melted, and season with salt and Cayenne pepper to taste.

=Gnocchis a la Romaine.= Put three-quarters of a pound of farina in one quart of boiling milk, and boil slowly for fifteen minutes. Then remove from the fire and bind with the yolks of six eggs and a half cup of cream. Season with salt and white pepper, and set to cool. Then cut in one and one-half inch squares, or in other desired shapes; place on a buttered pan, or deep dish, or individual shirred egg dish; sprinkle with grated Parmesan cheese, put small bits of butter on top, and bake in oven until brown.

=Gnocchis au gratin.= Same as above, except pour sour cream over them, sprinkle with cheese, add butter on top, and bake until brown.

=Cream Countess.= Make a cream of asparagus soup, and before serving bind with the yolk of one egg for each person. Color with green spinach coloring.

=Kingfish, Ubsala.= Put four cleaned kingfish on a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, bouillon or water, and bake in an oven. Then place the fish on a platter, add one pint of white wine sauce to the juice of the fish in the pan, and reduce by boiling to the thickness of a good sauce. Strain over the fish. Garnish with fleurons.

JUNE 26

BREAKFAST
Apricot marmalade
Waffles
Buttermilk
Coffee

LUNCHEON
Eggs, Celestine
Fried chicken, Villeroi
Flageolet beans
Mashed potato salad
French pastry
Demi tasse

DINNER
Consomme Magador
Ripe olives
Salmon, Concourt
Fillet of beef saute, Balzag
Artichokes, Hollandaise
Green corn
Potato croquettes
Romaine salad, Roquefort dressing
Blanc mange, aux liqueurs
Lady fingers
Coffee

=Eggs, Celestine.= Put four pieces of toast on a buttered platter, lay a slice of broiled ham on top of each, and a poached egg on top of each slice of ham. Cover with cream sauce, sprinkle with grated cheese, put a little butter on each, and bake in a hot oven until brown.

=Fried chicken, Villeroi.= Joint a chicken, season with salt and pepper, roll in flour, then in beaten eggs and fresh bread crumbs. Put one-half cup of melted butter in a pan, heat, and then fry the chicken. Make a pint of sauce Allemande (March 4), add one cup of fresh-boiled new peas, and season well. Put some of the sauce on a platter, lay the chicken on top, and serve the remainder of the sauce in a sauceboat.

=Consomme Magador.= Wash a stalk of celery and cut in small dices, boil in salted water until soft. Then add to three pints of boiling consomme; season well, and serve with chopped chervil.

=Salmon, Concourt.= Cut the salmon in slices one inch thick, season with salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil. When done place on a platter, and garnish with parsley in branches and lemons cut in half. Serve sauce Colbert separate.

=Fillet of beef saute, Balzag.= Season four small tenderloin steaks with salt and pepper, and saute in butter. Then place on a platter. Make a pint of sauce Madere, and add to it one dozen small chicken dumplings, one dozen stuffed olives and two sliced truffles. Pour over the fillets.

JUNE 27

BREAKFAST
Strawberries with cream
Scrambled eggs with chives
Crescents and rolls
Cocoa

LUNCHEON
Cold Virginia ham
Bretonne salad
Lillian Russell
Macaroons
Coffee

DINNER
Chicken soup, Bresilienne
Celery
Striped bass, Buena Vista
Chicken fricassee, a l'ancienne
Asparagus, sauce mousseline
Pate de foie gras, a la gelee
Lettuce salad
Pancakes, Lieb
Coffee

=Salad Bretonne.= Soak one pound of white beans in cold water over night. Then put on fire in two quarts of water, add a little salt, one carrot, one onion, and a bouquet garni. Cover, and boil until soft. Then remove the vegetables, drain off the water, and set the beans in a cool place. When cold put them in a salad bowl, and in the center place two tomatoes peeled and cut in small squares. Sprinkle with one teaspoonful of salt, one-half teaspoonful of fresh-ground black pepper, one-third cup of white wine vinegar, two-thirds of a cup of olive oil, and a little chopped parsley. Some chopped chives may also be added if desired. Mix on the table.

=Chicken soup, Bresilienne.= One pint of consomme tapioca, one pint of thick consomme brunoise, and the breast of a fowl cut in small squares. Bring to a boil, and serve.

=Striped bass, Buena Vista.= Put in a wide copper fish pan one cup of olive oil, two sliced onions, two sliced green peppers, and then fry. When done add four cloves of chopped garlic and let it set in the hot oil for a second; then add a pint of claret, one dozen sliced fresh mushrooms, six peeled and sliced tomatoes, and one-half canful of sliced pimentos. Bring to a boil, and then add five pounds of striped bass cut in slices two inches thick. Season with salt, pepper, and a little paprika; cover, and simmer for thirty minutes. Cut eight slices of bread the same thickness as for toasting, and fry in hot oil. Rub the fried bread with a piece of garlic, lay on a deep platter, put the fish on top of the toast, pour sauce over the fish, and sprinkle with chopped parsley.

=Chicken fricassee, a l'ancienne.= Cut a young roasting chicken in eight pieces, wash well, and put in a pot in one quart of cold water. Season with salt, bring to a boil, and skim. Then add one-half pint of small peeled white onions, one pint of small round raw Parisian potatoes, one pound of parboiled salt pork cut in small dices, and one bouquet garni. Boil until done; then remove the bouquet garni, and take off the fat on top of the broth. Mix in a bowl two spoonfuls of flour and one-half cup of water, and let it run into the boiling fricassee. Boil for five minutes; then bind with the yolks of two eggs and one-half cup of cream. When serving sprinkle with chopped parsley.

JUNE 28

BREAKFAST
Crab apple marmalade
Shirred eggs, plain
Melba toast
Coffee

LUNCHEON
Cantaloupe
Omelette Argentine
Turkey hash, Chateau de Madrid
Julienne potatoes
Brie cheese and crackers
Coffee

DINNER
Consomme Bohemienne
Queen olives and salted almonds
Baked lobster, Lincoln
Roast Imperial squab
Baked potatoes
Cold artichokes, mustard sauce
Baked huckleberry roll
Coffee

=Omelette Argentine.= Cut one-quarter pound of egg plant in one-half inch squares. Put in omelet pan with one ounce of butter and fry until cooked. Then add eight beaten eggs, season with salt and pepper, and cook in the usual manner. Serve the omelet on a platter with sauce Colbert around it.

=Turkey hash, Chateau de Madrid.= Cut the breast of a boiled turkey in small squares. Put in a saute pan with one pint of thick cream sauce, season with salt and pepper, heat, and fill as many red peppers (pimentos) as possible. Place the filled peppers on a buttered platter, so they will have the appearance of little red caps. Put in the oven and cook for a few minutes. Serve with sauce Creole poured around them.

=Consomme Bohemienne.= Make three thin pancakes, and when cold cut in Julienne shape. Cut the breast of a boiled fowl also in Julienne shape. Chop a raw peeled tomato; and add all the above with a cup of fresh peas, to three pints of boiling consomme, and serve.

=Baked lobster, Lincoln.= Boil two lobsters. When cold, cut in two lengthwise, remove the meat, and slice it. Put in a casserole two ounces of butter, and heat; then add two chopped shallots, and two cloves of garlic chopped fine. Heat slightly and then add six sliced fresh mushrooms, and simmer for five minutes. Then add one cup of cream sauce, one teaspoonful of English mustard mixed with one tablespoonful of Worcestershire sauce, and a little chopped parsley and tarragon. Cook for ten minutes, then add the lobster, and season with salt and pepper. Fill the half lobster shells with the mixture, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until well browned. Serve on a napkin, with parsley in branches, and two lemons cut in half.

JUNE 29

BREAKFAST
Fresh sliced peaches with cream
Griddle cakes
Kidneys saute, au Madere
Rolls
Coffee

LUNCHEON
Cold fish a la Michels
Lemon pie
Buttermilk
Coffee

DINNER
Little Neck clams
Sorrel soup, with rice
Lyon sausages
Frogs' legs, saute a sec
Tournedos, Vaudeville
Sybil potatoes
Watercress salad
Compote of gooseberries
Assorted cakes
Coffee

=Cold fish a la Michels.= Put in a casserole one spoonful of olive oil and a small onion chopped very fine. Fry until yellow, and then add one chopped clove of garlic and a spoonful of flour. Cook this until yellow; then add two and one-half cups of water, season with salt and pepper, and boil for two minutes. Then add about two pounds of any kind of fish cut in pieces about two inches square, and some chopped parsley, and boil for thirty minutes. Put the fish in a deep porcelain dish, pour the sauce over it, and serve when cold.

=Sorrel soup with rice.= Wash a large handful of sorrel, remove the stems, and slice very thin. Put two ounces of butter and three ounces of rice in a casserole, and heat. Then add the sorrel and simmer for five minutes. Then add two quarts of bouillon, chicken broth or stock, season with salt and pepper, and boil slowly for thirty minutes. When rice is soft it is ready to serve.

=Tournedos, Vaudeville.= Season four small tenderloin steaks with salt and pepper, and broil; or saute in pan with butter. When done place on a platter, lay on each a fresh poached egg; and garnish with four stuffed tomatoes, Creole. Cover the tournedos with sauce Madere.

=Compote of gooseberries.= To each pint of well-cleaned gooseberries add one-half pound of sugar and one gill of water. Cook slowly until the berries are soft.

JUNE 30

BREAKFAST
Preserved green gage plums
Boiled eggs
Doughnuts
Rolls
Coffee

LUNCHEON
Clam broth en bellevue
Chicken saute a sec
French fried potatoes
Romaine salad
Sierra cheese and crackers
Coffee

DINNER
Consomme Xavier
Pim olas
Boiled salmon steak with peas
Roast saddle of lamb, mint sauce
Green corn
Stewed tomatoes
Lettuce and grapefruit salad
Berliner pfannenkuchen
Coffee

=Doughnuts--with baking powder.= One pound of flour, one-half ounce baking powder, two ounces of butter, three ounces of sugar, the yolks of four eggs, one whole egg, one-half gill of milk, and the rind of a lemon. Sift the baking powder into the flour. Mix the sugar, butter and eggs; add the milk and flour, and the lemon rind flavoring. Roll out, and cut with a doughnut cutter, and fry in hot lard or butter. Dust with powdered sugar with a little cinnamon in it, before serving.

=Doughnuts--with yeast.= One pound of flour, one ounce of yeast, two eggs, two ounces of butter, two ounces of sugar, one pinch of salt and the rind and juice of a lemon. Sift the flour into a bowl; add the egg, and the yeast dissolved in a little milk, and one gill of milk; making a medium stiff dough. Cover with a cloth, and allow to rise to double its original volume. It will require about an hour. Then work in the butter, salt, and flavoring, mix well, and let it rise again. Then fold the dough together, roll out to about one-quarter inch thick, cut with a doughnut cutter, allow to rise for half an hour, and fry. Dust with powdered sugar and cinnamon before serving.

=Crullers.= Use either the baking powder or yeast doughnut dough, cut with a cruller cutter, and fry in the same manner as doughnuts.

=Coffee cake dough.= One pound of flour, one ounce of yeast, two eggs, two ounces of butter, two ounces of sugar, one pinch of salt, the rind and juice of a lemon, and a little nutmeg. Put the flour into a bowl. Dissolve the yeast in a gill of luke-warm milk, and add to the flour, with the eggs. Work to a medium stiff dough. Cover with a cloth and let it rise to double its original size. Then work in the butter, sugar, salt and lemon flavoring, and mix well. Let it rise again for about an hour; when the dough will be ready to use. This dough is the foundation for all kinds of coffee cake.

=Berliner pfannenkuchen.= Make a coffee cake dough. Roll out some balls about the size of an egg, flatten them a little and put one-half teaspoonful of any kind of jam on top. Pinch up the dough over the jam. Lay them on a cloth, smooth side up, cover, and allow to raise to nearly double in size. Fry in swimming hot lard or clarified butter. When done dust with granulated sugar and powdered cinnamon.

JULY 1

BREAKFAST
Sliced figs with cream
Baked beans, Boston style
Rolls
Coffee

LUNCHEON
Imperial salad
Broiled lamb chops
Red kidney beans
Souffle potatoes
St. Francis cheese, with crackers
Demi tasse

DINNER
Potage St. Marceau
Fillet of sole, Montmorency
Sweetbreads braise, Princess
Chateau potatoes
Roast chicken
Chiffonnade salad
Corn starch pudding
Coffee

=Imperial salad.= Equal parts of sliced tomatoes, sliced artichoke bottoms, and fresh peas. Put them in a salad bowl, cover with mayonnaise sauce, and lay some sliced truffles on top.

=St. Francis cheese.= Scrape the skin from three Camembert cheeses, and put in a copper casserole. Add one-quarter pound of good Roquefort cheese, one-half pound of the best table butter, two tablespoonfuls of sifted flour, and one pint of the best cream. Cook until melted, and the whole becomes thick; then strain through cheese cloth. Put in an earthern pot and allow to become cool. The cheese will keep for two weeks if kept in the ice box.

=Potage St. Marceau.= Mix one quart of puree of split pea soup with one pint of consomme Julienne.

=Fillet of sole, Montmorency.= Place four fillets of sole in a buttered pan, season with salt and pepper, and lay on each fillet four heads of canned French mushrooms. Cover all with one pint of sauce Italienne, sprinkle with grated cheese, put small bits of butter on top, and bake in oven for fifteen minutes. Then remove from the oven, squeeze the juice of a lemon on top, and sprinkle with chopped parsley. Serve from the pan used in cooking, which may be placed on a platter.

=Sweetbreads braise, Princess.= Braise four nice sweetbreads, and place them on fresh artichoke bottoms on a platter. Garnish with boiled cauliflower with a little Bearnaise sauce poured over it; and over the sweetbreads pour the gravy left after braising. Saute the livers of four chickens in butter, season well with salt and pepper, and lay them around the cauliflower.

=Corn starch pudding.= One quart of milk, three ounces of corn starch, five ounces of sugar, four yolks and four whites of eggs, one ounce of butter, and flavoring. Dissolve the corn starch in a little cold milk. Put the rest of the milk and the sugar on the stove, and when near boiling add the dissolved corn starch and stir well. Boil for a few minutes, then take off the fire, add the butter, the yolks of eggs, and the flavoring. Beat the whites to snow, and add, mixing lightly. Put into buttered moulds and bake for about twenty minutes. Serve with fruit or cream sauce.

JULY 2

BREAKFAST
Preserved cherries
Bacon and eggs
Rolls
English breakfast tea

LUNCHEON
Crab cocktail, Cremiere
Pig's feet, St. Menehould
Cottage fried potatoes Succotash
Coffee blanc mange
Assorted cakes Demi tasse

DINNER
Little Neck clams
Consomme Marie Louise
Ripe olives. Salted pecans
Halibut, Boitel
Larded sirloin of beef, Lili
Potato pancakes
Wax beans in butter
Celery Victor
Brandied peaches
Vanilla ice cream
Macaroons Coffee

=Crab cocktail, Cremiere.= Same as Crab cocktail, Victor (see March 24), with the addition of a little whipped cream on top.

=Cottage fried potatoes.= Slice three potatoes of medium size in pieces the size and shape of a silver dollar. Heat two ounces of butter in a frying pan, add the potatoes, season with salt and pepper, and fry slowly. When done add a spoonful of grated cheese, and put in the oven for a few minutes. Then dish up, sprinkled with chopped parsley.

=Pig's feet, St. Menehould.= Split two boiled pigs' feet, roll in melted butter and then in fresh bread crumbs. Broil. When done dish up on a platter, and garnish with parsley in branches and two lemons cut in half. Serve tomato sauce separate, and cream sauce with chopped truffles in it.

=Succotash.= If canned succotash is used empty it into a casserole, add a small piece of butter, season with salt and pepper, and serve very hot.

=Fresh succotash.= Put two ounces of butter in a casserole, add the corn cut from six fresh ears, and simmer for ten minutes. Then add one pound of boiled fresh Lima beans, season with salt and pepper, add one spoonful of cream sauce and one spoonful of cream, and cook for five minutes.

=Consomme Marie Louise.= To consomme royal add a cupful of fresh boiled green peas.

=Halibut, Boitel.= Cut four fillets of halibut, place them in a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of stock or water, cover, and simmer for ten minutes. Then remove the fish to a platter, and to the pan add one can of chopped French mushrooms, and two cups of cream sauce. Season well, and boil for five minutes. Pour over the fish, and sprinkle with chopped parsley.

=Larded tenderloin of beef, Lili.= Roast a larded tenderloin of beef, and serve with sauce Madere, to which has been added six sliced heads of fresh mushrooms sauteed in butter, and two sliced truffles. Garnish with six peeled and quartered tomatoes sauteed in butter.

=Potato pancakes.= Mix one egg, one-half cup of milk, one-half cup of flour, and salt and pepper. Grate one and one-half cups of raw potato and add immediately, otherwise it will turn black. Fry in melted butter, and form the cakes by putting in a spoonful of the batter at a time. Left over boiled or baked potatoes may be used instead of the raw potatoes if desired.

JULY 3

BREAKFAST
Sliced bananas with cream
Flannel cakes with maple syrup
Rolls
Coffee

LUNCHEON
Fresh caviar
Dry toast
Clams en cocotte, Californienne
Omelet with fresh strawberries
Coffee

DINNER
Croute Bretonne
Boiled Lake Tahoe trout, Hollandaise
Potatoes nature
Chicken saute, Viennoise
Green peas
Roast leg of mutton, currant jelly
Endive salad
Biscuit glace, mapleine
Assorted cakes
Demi tasse