Front matter (continued 10)

Cream puffs. One-quarter pound of butter, one cup of water, one cup of milk, four eggs and one-quarter pound of flour. Put the butter, water and milk into a sauce pan and boil. Remove from the fire and add the flour, mixing with a wooden spoon. Then add the eggs one by one, beating well. Dress them on a buttered pan, and about two inches in diameter. Moisten the tops with eggs, and sprinkle with chopped almonds. Bake in a medium oven for about twenty minutes, then slit one edge and fill with sweet whipped cream. Dust some powdered sugar on top and serve.

Chocolate éclairs. Same dough as for cream puffs. Dress them on a buttered pan in the shape of lady fingers, and bake in hot oven. Split at one side and fill with sweet whipped cream. Coat with chocolate icing. Pastry cream may be used instead of whipped cream, if desired.

Pastry cream. Pint of milk, one-half of a vanilla bean, one-quarter pound of sugar, three eggs and one ounce of corn starch. Mix the eggs, sugar and corn starch. Boil the vanilla bean and add to the eggs. Mix well with a whip, put on fire and keep stirring until thick. When cold use it for filling small cakes, cream puffs, éclairs, etc.

NOVEMBER 25

BREAKFAST DINNER

Preserved figs California oysters on half shell

Wheat cakes Purée of lentils

Rolls Stuffed roasted chicken

Coffee String beans

Duchesse potatoes

LUNCHEON Cold French asparagus, French dressing

Anchovy salad Almond cake

Poached eggs, sans gêne Coffee

Navarin of lamb, printanier

Baba au rhum SUPPER

Demi tasse Salade Olga

Wheat cakes. Sift together into a bowl one-half pound of flour and one teaspoonful of baking powder. Add one ounce of sugar, one ounce of melted butter, one egg and a little milk. Mix all into a medium thick batter. Bake on a hot griddle iron. Serve honey or maple syrup, and sweet butter separate.

Breakfast rolls. Three pounds of flour, one ounce of salt, one ounce of sugar and two ounces of yeast. Scald the milk and pour it over the sugar, salt and butter. Melt the yeast in luke-warm water, mix with the milk, etc., and add half of the flour. Beat well, cover, and let raise. Then add the remainder of the flour and let it raise again until it is twice its original volume. Put on table, roll in shape desired, place on pan, and let raise again. Brush the top with melted butter, and bake.

Anchovy salad. Put sliced lettuce on the bottom of a pickle dish. Place fillets of anchovies crosswise over the lettuce. Garnish all around with chopped eggs, beets and parsley. Season with French dressing.

Poached eggs, sans gêne. Place a hot poached egg on a heart of artichoke, cover with a slice of parboiled beef marrow. Serve with sauce Bordelaise.

Navarin of lamb, printanier. (Lamb stew). Take three pounds of shoulder, or breast of lamb, and cut in pieces two inches square. Salt, pepper, and put in sauté pan with a little fat or butter, and allow to roast until nice and brown. Then add a cup of flour and let same become brown. Add a cup of purée of tomatoes and enough hot water to cover the meat, and boil for ten minutes. Parboil three carrots and three turnips and cut in small pieces, and add together with twelve whole small onions fried brown in butter, twelve small round potatoes, and a bouquet garni. Cook until soft, remove the bouquet garni, and serve with chopped parsley and fresh cooked peas on top.

Duchesse potatoes. Make dough as for potato croquettes. Roll on table with a little flour, and cut in the shape of a cork. Flatten and cut a cross on the top with a small knife, brush with yolks of eggs, put on buttered pan and bake in oven. By using a pastry bag with a star mould the tops can be decorated with the dough, in the form of a rose, in place of the cross.

Salade Olga. Cut into small dices two apples, one stalk of celery, two buttons of cooked artichokes, a few asparagus tips, and one truffle. Season with salt, pepper, and a very little vinegar and oil. Place in salad bowl with leaves of lettuce around the sides, and cover with mayonnaise. Garnish with fancy-cut pickled beets and artichokes. Sprinkle with hard-boiled yolks of eggs chopped fine, and parsley.

NOVEMBER 26

BREAKFAST LUNCHEON

Oatmeal with cream Stuffed eggs, Nantua

Boiled salt mackerel, melted butter Mutton chop, grilled

Baked potatoes Saratoga chip potatoes

Rolls Chiffonnade salad

Coffee Camembert cheese

Coffee

DINNER

Cream of asparagus

Whitebait on Graham bread

Rheinbraten

Romaine salad

Cup custard

Lady fingers

Coffee

Stuffed eggs, Nantua. Cut four hard-boiled eggs in two, lengthwise, and remove the yolks. Mix a piece of butter, the size of an egg, with a little anchovy paste, a very little salt, pepper, paprika, chopped parsley, and the yolks strained through a coarse sieve. Dress or fill the eggs through a pastry bag, put a slice of pimento on top of each, and serve very cold.

Mutton chops, grilled. Salt and pepper the chops, roll in oil and broil. Garnish with watercress.

Saratoga chip potatoes. Round the potatoes off lengthwise to about the size of a silver dollar. Slice very thin, fry in swimming fat until crisp, remove and salt. Serve on napkin. Do not cover or they will become soft.

Chiffonnade salad. Equal parts of romaine, lettuce, chicory, escarole, sliced cucumbers and quartered tomatoes. Put in salad bowl, pour French dressing over all, and garnish with chopped beets, eggs and parsley.

Cream of asparagus. Prepare same as cream of cauliflower. Use either canned or fresh asparagus.

Whitebait on Graham bread. Wash the whitebait and dry, then put in bowl, season with salt and pepper, and cover with milk. Remove and roll in flour, using a colander to allow the flour to sift through. Fry in swimming lard, which is ready in advance, and very hot. Serve on napkin, and garnish with Graham bread and butter sandwiches, fried parsley, quartered lemon, and sauce Tartar separate, or any kind of cold sauce.

Rheinbraten. Cut sirloin steaks one-half inch thick. Season with salt and paprika on both sides, and fry in hot butter. Dish up on platter with paprika sauce, and garnish with paprika potatoes.

Paprika sauce. Simmer one chopped onion and a chopped slice of raw ham, in a little butter. Add one cup of cream, two cups of cream sauce, a soupspoonful of paprika, and a little salt. Boil for ten minutes and strain.

Paprika potatoes. Slice fresh-boiled potatoes and put in sauce pan. Cover with paprika sauce, salt, and boil for a few minutes.

NOVEMBER 27

BREAKFAST LUNCHEON

Assorted fruits Cold assorted meats

Boiled eggs Potato salad

Rolls Coffee

Coffee

DINNER

Clear green turtle, au Xérès

Toke Point oysters, mignonette

Salted almonds Celery

Radishes Ripe olives

Planked striped bass

Sweetbread patties, cream sauce

Roast stuffed turkey, with chestnuts

Cranberry sauce

Sweet potatoes, Southern style

Succotash

Hearts of lettuce, egg dressing

Plum pudding, hard and brandy sauces

Mince pie

Fancy ice cream

Assorted cakes

Roquefort cheese and crackers

Assorted fruits

Coffee

Mignonnette sauce. Take one-half cup of whole white peppers and crush with a bottle on a hard table or marble slab, but not too fine. Mix with four finely chopped shallots, a little chives, one spoonful of salt and one-half pint of white wine or tarragon vinegar. Serve in a green pepper, or a small glass, in center of plate surrounded with oysters or clams.

Planked striped bass. Split the bass, remove the bones, place on buttered plank, season with salt, pepper and a little melted butter over all. Bake in oven until nearly done. Take out and decorate with a pastry bag and a star mould, with some potato prepared as for potato croquettes, forming a border around the fish. Put back in oven and bake until nice and brown. Pour maître d'hôtel sauce on top, garnish with quartered lemons and parsley in branches.

Turkey stuffed with chestnuts. Stuff the turkey with chestnut dressing. Put some thin-sliced pork fat over the breast and tie together. Place in pan with an onion, carrot, a little thyme, bay leaf and fresh piece of butter. Salt, put in oven and baste all the time. When turkey is done remove from pan, and let gravy set for a few minutes. Take off the fat, add a little stock or water, reduce one-half, add a little meat extract and strain.

Dressing for chicken, turkey, suckling pig, etc. Bake six onions, with the skins on, in oven for ten minutes. Remove the skins and chop very fine. Add turkey, chicken or suckling pig livers cut in very small squares. Then add fresh bread crumbs, a piece of fresh butter, salt and pepper. Mix well, add a little powdered thyme, chopped parsley, add garlic if desired. If for suckling pig add some sage.

Chestnut dressing. Split the shells of two pounds of chestnuts with a sharp pointed knife. Put in oven and when they burst open remove and peel. Put in pot with a small piece of celery, salt, cover with water, boil till done, allow to cool, and mix with dressing described above.

Apple dressing. Peel half a dozen apples, remove the cores, cut in six pieces, put in pan with three ounces of butter and simmer slowly for ten minutes. Mix with above dressing, omitting chestnuts.

NOVEMBER 28

BREAKFAST DINNER

Hothouse raspberries with cream Consommé aux quenelles

Oatmeal and cream Ripe California olives

Stewed lamb kidneys Cultivated brook trout, Hollandaise

Rolls Potatoes nature

Coffee Roast ribs of prime beef

Stewed tomatoes

Mashed potatoes

Lettuce salad

English breakfast tea ice cream

LUNCHEON Assorted fancy cakes

Grapefruit with cherries Coffee

Turkey hash on toast

Coffee éclairs SUPPER

Oolong tea Welsh rabbit

Stewed lamb kidneys. Split six kidneys, remove the skin, and cut in thin slices. Have a pan ready with hot butter and fry on a quick fire for a few seconds. Take kidneys from pan, and add one soupspoonful of flour to the sauce and let simmer until brown. Add one cup of stock or hot water, salt and pepper, and reduce one-half. Return the kidneys to the sauce, but do not let them boil or they will become hard. Before serving add a little sherry wine or chopped parsley.

Turkey hash on toast. Cut turkey in small dices, put in sauce pan, cover with two-thirds boiling cream and one-third cream sauce, season, boil for a few minutes, and serve on hot dry toast.

Welsh rabbit. Cut one pound of American cheese in very small dices. Put in pan with a small pinch of Cayenne pepper, one spoonful of ale or beer, one teaspoonful of Worcestershire sauce, and put on fire to melt. Do not stir until cheese is quite soft; then stir well with whip till it is melted and boiling. Pour over toast on a very hot china platter or shirred egg dish.

French bread. One gallon of warm water, two ounces of yeast, three ounces of salt, three ounces of sugar and three ounces of lard. Dissolve the yeast, salt, sugar and lard in the water, and mix in flour enough to form a medium-stiff dough. Work it until smooth, cover with a cloth and let it raise for one-half hour. Then form the dough into long loaves and about two inches thick. Lay them on a cloth dusted with flour and let them raise to nearly double in size. Moisten the tops with milk, make several diagonal cuts on each loaf half way through, and bake in a rather hot oven.

Homemade bread. One quart of warm water, one quart of warm milk, two ounces of yeast, one ounce of salt and one-quarter of a pound of melted lard or butter. Dissolve the yeast in the milk and butter, and add the salt and butter, or lard. Add enough flour to make a medium dough, mix, beat well and cover. Allow to raise for about four hours. Divide the dough in four parts, roll and place in moulds or pans and let raise another hour before baking.

NOVEMBER 29

BREAKFAST LUNCHEON

Orange juice Écrevisses with mayonnaise

Scrambled eggs with anchovies Lamb chops sauté, aux cèpes

Rolls Sybil potatoes

Coffee Cup custard

Coffee

DINNER

Toke Point oysters on half shell

Cream of summer squash

Filet mignon, Chéron

Georgette potatoes

Ravachol salad

Pistache ice cream

Baked Alaska

Coffee

Scrambled eggs with anchovies. Put some fillets of salted anchovies in oil and leave for a few days; or use anchovies in oil. Salt the scrambled eggs lightly and lay the anchovies crosswise over the top.

Écrevisses with mayonnaise. Prepare the écrevisses en buisson. When cold remove the tails from the shells and serve on platter with lemons and parsley. Mayonnaise separate.

Lamb chops sauté, aux cèpes. Fry the chops in sauté pan, in oil. When done put on platter. Slice some cèpes, (a specie of mushroom) season with salt and pepper and fry for a few seconds. Just before removing from the fire add a little garlic, and pour all over the chops. Sprinkle with chopped parsley.

Georgette potatoes. Use potato croquette dough. Roll on table to the thickness of a cork and about ten inches long. Make a hollow the entire length and fill with purée of spinach. Bring the edges of the hollow together and roll again so the spinach will be in the middle of the potato dough and not visible. Cut in pieces two inches long, roll in bread crumbs, and fry in the same manner as croquettes.

Ravachol salad. Use whole leaves of romaine. Place alternate slices of grape fruit and orange on top until the leaves are covered. Put some narrow strips of red pepper across the top, pour French dressing over all, and decorate with unsweetened whipped cream.

Filet mignon, Chéron. Small fillets of beef sauté in butter. Cover with Béarnaise sauce, and garnish with artichoke buttons, macédoine, (mixed vegetables) and fleurons.

Fleurons. Used for garnishing entrées, Newburg or chafing dish preparations, fish, etc. Take some puff paste, with six turns, roll it to about one-eighth inch in thickness, cut with a half moon cutter about two inches in diameter, and place on a pan moistened with water. Wash the tops with eggs and bake in a hot oven.

NOVEMBER 30

BREAKFAST LUNCHEON

Hominy and cream Stuffed tomatoes, Nana

Calf's liver and bacon Poached eggs, Persanne

Baked potatoes Broiled squab on toast

Rolls Cold asparagus, mustard sauce

Coffee Saratoga chip potatoes

German apple cake

Coffee

DINNER

Onion soup, au gratin

Celery

Planked striped bass

Roast leg of veal, au jus

Cardon à la moelle

Potatoes à la Reine

Escarole and chicory salad

Neapolitan ice cream

Assorted cakes

Coffee

Stuffed tomatoes, Nana. Put four nice medium sized tomatoes in boiling water for fifteen seconds. Then dip in cold water and peel. Cut off the tops, scoop out and fill with the following: One-half of the breast of a boiled chicken, chopped very fine, some chopped walnuts, a little mayonnaise sauce, a little whipped cream, and salt and pepper. Mix well. After filling place the tomatoes on lettuce leaves and cover with thin mayonnaise. Serve very cold.

Calf's liver and bacon. Slice the liver about two-thirds of an inch thick. Salt, pepper, pass through olive oil and broil, but not too well done or the liver will be hard. Serve broiled bacon on top, maître d'hôtel sauce, and garnish with lemon and parsley.

Mustard sauce, cold. For asparagus, artichokes, etc. To one cup of mayonnaise sauce add one soupspoonful of French mustard. Mix well.

Lunch rolls. Two pounds of flour, one ounce of yeast, one ounce of salt, one pint of water. Dissolve the yeast and salt in the water, add the flour and mix, making a rather hard dough. Put into a basin, cover with a cloth, and allow to stand for four hours. Then divide the dough in four parts, roll each one separately into the form of a stick about fourteen inches long and one inch thick. Put on a cloth on a special roll plank made for the purpose. Take care that the rolls are sufficiently far apart so they will not touch when they raise. Let them set for about one-half hour. Then cut each roll of dough in three parts with a sharp knife, make two incisions in the top of each, put into a pan and bake for about twenty minutes.

Cardons à la moelle. Cardon is a vegetable, a thistle-like plant related to the artichoke. It can be obtained in cans. Empty into a vessel and warm in its own juice. Parboil some sliced beef marrow, put into a brown gravy with the juice of one lemon and some chopped parsley. Remove cardon from its broth, put on a platter and pour the brown sauce and marrow over all.

DECEMBER 1

BREAKFAST LUNCHEON

Preserved figs with cream Cold fillet of sole, Raven

Force with cream Spring lamb Irish stew

Dry toast Cream puffs

Coffee Coffee

DINNER

Consommé Sévigné

Salted Brazil nuts

Sweetbreads braisé, Pompadour

Château potatoes

Terrine de foie gras à la gelée

Hearts of romaine, Roquefort dressing

Meringue à la crème, Chantilly

Coffee

Cold fillet of sole, Raven. Cook four fillets of sole in white wine and place on a platter. Simmer two spoonsful of finely chopped shallots in butter, add a few chopped fresh mushrooms, one chopped tomato and the wine used for cooking the fish. Reduce until it becomes thick, cool off, add some chives and chervil chopped fine, and a little mayonnaise. Spread over the fillets, and cover with a mayonnaise rose. Decorate to taste with fancy-cut truffles, pickles, etc. Serve very cold.

Consommé Sévigné. White meat of chicken and smoked beef tongue cut Julienne, (in the shape of matches). Serve in consommé with a sprinkle of chopped chervil.

Sweetbreads braisé, Pompadour. Braise the sweetbreads until about two-thirds done. Cool a little and cover with a thin layer of chicken force meat. Decorate all around with chopped tongue, with chopped truffles in the center. Replace in pan, using the same stock used before, but strained. Cover with buttered manilla paper and return to oven to finish cooking. Serve with own gravy and a little Madeira sauce.

Terrine de foie gras à la gelée. Put the foie gras on ice for a few hours. Carve from the terrine with a table spoon and place on a platter covered with a napkin. Decorate with meat jelly cut in triangles and chopped, and parsley in branches.

Gelée. (Meat jelly). Take any kind of good stock. Put in the whites of six eggs to each gallon to clarify it. Add one pound of chopped raw beef to the gallon. Also one sliced onion, one carrot, one leek, a little celery and parsley, a few pepper berries, one bay leaf and a clove. Stir well and add slowly the hot stock. Soak twelve leaves of gelatine in cold water for ten minutes and add. Bring to a boil slowly, stirring from time to time. When it comes to a boil it must be clear. Strain through very fine cheese cloth, being careful not to stir up the meat so that it will cloud the broth. Season with salt and a very little Cayenne, add a glass of good sherry, and allow to cool.

Meringue à la crème, Chantilly. Whip some cream until stiff, add some powdered sugar, flavor with vanilla. Put one spoonful between each two meringue shells, dress on a plate, and decorate with some of the same cream passed through a pastry bag with a star mould.

DECEMBER 2

BREAKFAST LUNCHEON

Baked apples Eggs, Tivoli

Oatmeal with cream Miroton of beef, en bordure

Butter toast Cabinet pudding

Coffee Coffee

DINNER

Blue Point oysters

Consommé Doria

Fillet of sole, St. Malo

Tournedos, Boulanger

Soufflé potatoes

Roquefort cheese

Crackers

Coffee

Eggs, Tivoli. Cut a piece of homemade bread into a cube and fry in butter. Open one side with a sharp knife and scoop out the center. Place in the cavity a poached egg, cover with cream sauce, sprinkle a little grated cheese on top, and bake until brown.

Miroton of beef, en bordure. Use left over boiled or braised beef, and cut in thin slices. Put into sauce pan one sliced onion with a piece of butter, and simmer until nice and brown. Then add one gill of vinegar, and a spoonful of French mustard and reduce until almost dry. Now add the sliced beef, cover with brown gravy, season with salt, pepper and a little chopped parsley, and boil for a few minutes. Dish into a deep platter, or individual shirred egg dishes, make a border of potato croquet dough, sprinkle grated cheese on top and bake till brown.

Consommé Doria. Consommé tapioca, with chopped truffles and sherry wine.

Fillet of sole, St. Malo. Fillet of sole au vin blanc with the addition of lobster sauce with scallops, and lobster and oysters cut in small squares.

Tournedos, Boulanger. Small fillets of beef sauté, with sauce Madère. Garnished with fried calf's brains and artichoke bottoms stuffed with spinach.

Soufflé potatoes. Peel the potatoes to oval shape. Do not wash but wipe with a napkin. Cut lengthwise in strips about an eighth of an inch in thickness. Place in swimming fat or lard that is merely warm and put on fire to get hot. When the potatoes are nearly done they will swim on top of the fat and swell up like little cushions. When all are on top take out and throw into very hot fat to color them. Remove, salt, and serve on napkin.

DECEMBER 3

BREAKFAST LUNCHEON

Baked apples Eggs, Tivoli

Oatmeal with cream Miroton of beef, en bordure

Butter toast Cabinet pudding

Coffee Coffee

DINNER

Hors d'oeuvre variés

Cream of squash

Aiguillettes of bass, à la Russe

Squab sauté, Tyrolienne

Anna potatoes

Strawberry ice cream

Assorted cakes

Coffee

Corn Muffins. One-half pound of corn meal, one-half pound of flour, two ounces of melted butter, four eggs, one pint of sour milk, one-half cup of molasses, one teaspoonful of soda and one teaspoonful of salt. Sift together the corn meal, flour and salt. Dissolve the soda in the sour milk, add the eggs, well beaten, the molasses, the butter and the sifted ingredients. Beat well and bake in a well-greased muffin pan.

Eggs en Cocotte, Italienne. Put in buttered cocotte dish one raw egg, cover with sauce Italienne, put a little grated cheese and a small piece of butter on top and bake in oven.

Italienne sauce. Chop six shallots very fine and simmer in sauce pan with two ounces of butter. Do not let the shallots become brown or they will lose their flavor. Add some chopped fresh or canned mushrooms (about a can full), and one glass of white wine, and boil until reduced almost dry. Then add one and one-half pints of brown gravy, and boil again for a few minutes. Season with salt and pepper to taste, and sprinkle with chopped parsley. This sauce is used for many entrée dishes.

Endive salad. Endive is a species of chicory salad, originally imported from France. Cut in two lengthwise and lay on platter or individual plates. Serve with a sauce of salt, pepper, and one-fourth tarragon vinegar to three-fourths olive oil. Sprinkle with chopped chervil.

Chicken hash, Victor. Take the white meat of a boiled chicken or soup hen and cut in half inch squares, and half as much fresh-boiled potatoes cut the same way. Chop six shallots very fine and simmer in four ounces of sweet butter, but do not let them become colored. Add the chicken and potatoes, and cover with clear chicken broth. Season with salt, pepper and a little chives, and let simmer for five minutes. Serve in a chafing dish with a sprinkle of chopped chervil on top. Melba toast separate.

DECEMBER 4

BREAKFAST LUNCHEON

Grapefruit juice Casaba melon

Shredded wheat biscuit with cream Eggs aromatic

English muffins English lamb chops, XX Century Club

Coffee Lettuce salad

Pistache éclairs

Coffee

DINNER

Blue Point oysters

Fillet of bass, shrimp sauce

Braised beef, Cumberland style

Baked Hubbard squash

Mashed potatoes

Endive salad

Vanilla ice cream

Assorted cakes

Coffee

Eggs aromatic. Fry the eggs in oil or poach. Place on toast, cover with tomato sauce, and put a few leaves of fresh mint on top before serving.

English lamb chops, XX Century Club. Broil the chops, garnish with pimentos stuffed with purée of sweet potatoes. Serve with sauce Madère.

Pistache Éclairs. Same as chocolate éclairs. Cover with pistache icing.

Pistache icing. To white icing add some pistache essence, or orange flower extract, and a little green coloring.

Fillet of bass, shrimp sauce. Place the fillets in a buttered pan, season with salt, add one-half glass of white wine, and a little stock or water. When cooked dish up on platter and cover with shrimp sauce.

Shrimp sauce. To some white wine sauce (sauce vin blanc) add some shrimps.

Braised beef with calf's feet. Take a piece of round or rump of beef, season with salt and pepper, put in pot with two onions cut in four, two carrots and a piece of butter. Roast until nice and brown. Then add one spoonful of flour and brown again. Add one glass of claret, one quart of stock, three tomatoes cut in four, or canned tomatoes, and a bouquet garni. Bring to a boil, cover tight and put in oven till very well done. This is braised beef, plain. When served Cumberland style (with calf's feet) add the feet at the same time as the claret and stock, and strain the sauce when done. If the feet are not served with the beef they may be used as an entrée.

Baked Hubbard squash. Cut the squash in four, remove the seeds, salt and pepper, put a piece of butter on top of each piece of squash and bake in oven.

DECEMBER 5

BREAKFAST LUNCHEON

Sliced oranges Clam broth in cups

Boiled salt mackerel Ripe olives

Baked potatoes Fillet of turbot, Pelissier

Corn bread Potatoes Parisienne

Coffee Spinach aux croutons

Omelette au rhum

Coffee

DINNER

Lobster chowder

Celery Salted English walnuts

Aiguillettes of sole, Venitienne

Planked striped bass

Cucumber salad

Brussels sprouts and chestnuts

Apple Charlotte

Coffee

Clam broth. Take hard or soft clams and wash well. Put in vessel with just water enough to cover, a little salt and a small piece of raw celery. Boil for fifteen minutes, and strain through cheese cloth.

Clam broth, Chantilly. Serve whipped cream separate, or on top of each cup.

Consommé en Bellevue. Half chicken broth and half clam broth mixed. Serve in cups with whipped cream on top.

Clam chowder. Chop two onions, one leek, a piece of celery and one green onion in small pieces, also cut one-half pound of salt pork in small squares. Put all together in a vessel with two ounces of butter and simmer till well done. Then add one gallon of stock or fish broth, four potatoes cut in half inch squares, salt, pepper, a little paprika, one teaspoonful of sugar, one teaspoonful of chopped thyme, a little chopped parsley, and four peeled tomatoes cut in small dices; or chopped canned tomatoes. Bring to a boil and let cook for about one hour. Put one hundred well-washed Little Neck clams in a separate vessel and put on fire with one-half glass of water and boil for ten minutes. Strain the broth and add to the chowder. Remove the clams from the shells, cut in four pieces and add to the chowder with one cup of cracker meal, and boil for four minutes. Serve with broken crackers.

Lobster chowder. Same as clam chowder with the exception of lobster cut in small dices instead of the clams.

DECEMBER 6

BREAKFAST LUNCHEON

Bananas with cream Fish salad, ravigote

Boiled eggs Broiled lamb chops

Dry toast French fried potatoes

Chocolate Cauliflower Polonaise

Whipped cream German coffee cake

Lunch rolls

Tea

DINNER SUPPER

Cream of endives Oysters poulette

Fillet of flounder, Chevreuse St. Francis rolls

Chicken sauté, Ambassadrice Nesselrode pudding

Carrots, Vichy Lady fingers

Fondante potatoes Demi tasse

Escarole salad

Peach ice cream

Assorted cakes

Coffee

Oysters poulette. Open three dozen oysters, put in vessel with their own juice and bring to a boil. Drain off the broth, cover oysters with a pint of poulette sauce, and serve in chafing dish.

Carrots, Vichy. Slice some tender carrots very fine, place in buttered sauce pan, season with salt and a little pepper, and simmer over a slow fire. Then add a little chicken broth or soup stock and cook until soft. Mix one teaspoonful of flour with three ounces of butter, add to the carrots and simmer for five minutes. Serve with chopped parsley.

Chocolate. For each person take one rib or bar of chocolate. Cut in very small pieces, put in pot and add one spoonful of water and let chocolate melt. Add one large cup of very hot milk for each person, and bring nearly to the boiling point.

Fish salad, ravigote. Any kind of boiled fish that may be left over. Remove the bones and skin, break the fish in small pieces and lay on lettuce leaves. Cover with Tartar sauce, garnish with sliced pickles, pickled beets and hard-boiled eggs.

Cream of endives. Prepare the same as cream of cauliflower, using endives instead.

Fillet of flounder, Chevreuse. Stuff the fillets with halibut force meat, put in buttered pan and cook in white wine. Cover with Béarnaise sauce mixed with a little purée of tomatoes.

Chicken sauté, Ambassadrice. Jointed chicken sauté in butter, sauce suprême, garnished with truffles, mushrooms and goose liver sauté.

Goose liver sauté. Salt and pepper some fresh goose livers, roll in flour, put in pan with fresh butter and simmer until done. For garnishing entrée dishes the imported goose liver au natural can be obtained in cans. Remove the fat from the top of the can, cut the liver out in slices, season with salt and pepper, put in flour, and fry very quickly in sweet butter. Serve as a garnish or as an entrée.

Goose liver sauté aux truffes. Put goose liver sauté in chafing dish and cover with sauce Périgord.

Sauce Périgord. Slice six truffles very thin, put in vessel with a glass of dry sherry wine and reduce until it is nearly dry. Then add one-half pint of brown gravy, seasoned with salt and Cayenne pepper, and cook for ten minutes.

DECEMBER 7

BREAKFAST LUNCHEON

Oatmeal with cream Mariniert herring

Baked beans, Boston style Boiled potatoes

Boston brown bread Rolls

Coffee Coffee

DINNER

Chicken okra soup

Salted pecans

Fillet of sole, Normande

Roast ribs of beef

Asparagus, Hollandaise

Brabant potatoes

Bijou salad

Hazelnut ice cream

Alsatian wafers

Coffee

Corn bread. One-half pound of yellow corn meal, one-half pound of flour, one teaspoonful of baking powder, three eggs, one ounce of melted butter, one teaspoonful of salt, one pint of milk and one-half cup of boiling water. Pour the boiling water over the corn meal and allow it to become cold. Beat the yolks of the eggs and add to the corn meal, then add the milk, flour and the baking powder, salt and melted butter. Mix and then add the whites of the eggs beaten very stiff. Pour into a shallow well-greased pan and bake in a hot oven for about twenty-five minutes.

Boston brown bread. One pound of rye flour, one pound of Graham flour, two pounds of corn meal, one pound of wheat flour, one quart of molasses, one and one-half quarts of milk, two ounces of salt and three ounces of baking powder. Put all the flour and the baking powder in one vessel, then add the molasses, milk and salt and make a soft dough. Fill brown bread moulds about three-fourths full, put in steam cooker for three and one-half hours, then remove from steam and bake in oven for twenty minutes.

Chicken okra soup. Remove the breast from a raw fowl, and with the remainder make a chicken broth. Cut the breast in small dices, put in vessel with a chopped onion and a chopped green pepper and a small piece of butter, simmer till onion is soft, then add the chicken broth, two peeled tomatoes cut in small dices, or some canned tomatoes, salt and pepper. Let boil slowly for one-half hour, then add one pound of okra cut in pieces three-quarters of an inch in length, and cook until okra is soft. Add one teaspoonful of Worcestershire sauce and a cup of boiled rice and serve with chopped parsley. If desired a slice of ham may be cut in small squares and added at the same time as the chicken breast.

DECEMBER 8

BREAKFAST LUNCHEON

Stewed prunes Hors d'oeuvres variés

Scrambled eggs with asparagus tips Eggs Boremis

Buttered toast Hungarian beef goulash

Coffee Apple pie

Coffee

DINNER

Cream of spinach

Fillet of bass, Dieppoise

Chicken sauté, Marengo

Potatoes à la Reine

Dandelion salad

Apricot ice cream

Macaroons

Coffee

Scrambled eggs with asparagus tips. Put some asparagus tips in butter, season with salt and pepper, simmer till hot, and add to the eggs.

Eggs Boremis. Put an egg in a well-buttered cocotte dish, season with salt and pepper, put plenty of grated cheese and a piece of butter on top of all, and bake in oven.

Cocoa. Put two tablespoonsful of cocoa in a pot with one-half cup of water and boil for a minute. Add two cups of milk, bring to a boil, and strain. Serve powdered sugar separate. May also be made with water only, omitting the milk.

Fillet of bass, Dieppoise. Cook the fillets "au vin blanc." Dish up on platter with lobster sauce and oysters, mushrooms, truffles, shrimps and mussels cut in small squares.

Chicken sauté, Marengo. Joint of chicken, season with salt and pepper and put in pan in very hot olive oil. When nice and brown on both sides add four chopped shallots and a little garlic and allow them to get hot, but not brown. Then add one-half glass of white wine and reduce. Add one cup of brown gravy, one cup of chopped tomatoes and one can of French mushrooms. Cook for fifteen minutes. Dish up and garnish with eggs and croûtons fried in oil, chopped parsley, and a few slices of truffle on top.

Pie paste. One and one-half pounds of flour, one-half pound of lard, one-half pound of butter and a pinch of salt. Mix all together and add enough water, (about one cup), to make a rather stiff dough. Keep in cool place or ice box.

Apple pie. For two pies line the plates with pie paste rolled very thin. Slice six good sized apples, add one-quarter of a pound of sugar and a teaspoonful of powdered cinnamon, mix and fill the plates. Wet the edges of the dough and cover with paste also rolled thin. Wash over with egg, make a few cuts in the center so the steam may escape while baking, and put in a moderate oven. When done dust with powdered sugar, and serve hot or cold as desired. If the apples are coarse it will be well to boil them a little in water with a piece of cinnamon and a very little sugar.

DECEMBER 9

BREAKFAST LUNCHEON

Baked apples with cream Grapefruit en suprême

Hominy with cream Eggs Benedict

Rolls Lamb hash

Coffee Chocolate layer cake

Coffee

DINNER

Potage Coulis

Salted pecans

Fillet of turbot, Royaldi

Chicken, Edward VII

Potato croquettes

Chiffonnade salad

Parfait au chocolate

Assorted cakes

Coffee

Grapefruit en suprême. Serve in a long-stemmed double grapefruit glass, put shaved ice in large glass around the smaller one. In small glass put sliced grapefruit mixed with powdered sugar. Tie a ribbon, with neat bow, around the glass.

Eggs Benedict. Split an English muffin, toast on the inside, place on each half a small slice of broiled ham, on the ham a poached egg, cover with Hollandaise sauce, and place a piece of truffle on top.

Layer cake. Eight eggs, one-half pound of sugar, one-half pound of flour, one-quarter pound of melted butter, and some flavoring extract. Beat the eggs with the sugar, on slow fire until warm, remove and continue beating until cold. Mix the flour in lightly and then add the melted butter, little by little, and the flavoring. Do not mix too much. Pour into a well-buttered mould and bake in a moderate oven for about three-quarters of an hour. Allow to cool, cut in three or four slices, and fill with cream, or jelly, or marmalade, as desired. Glacé the top with icing and decorate. The American style layer cake is mixed in the same manner, but baked in shallow moulds, requiring only about ten minutes in the oven. The filling is then placed between the cakes, instead of slicing.

Chocolate layer cake. Bake some layers as for moka cake, and put three or four, one on top of another, with chocolate butter cream filling between. The filling is made in the same manner as moka filling, but use one ounce of melted chocolate or cocoa instead of the coffee flavor. Glacé the top of the cake with chocolate frosting and decorate with some of the chocolate cream filling, using pastry bag with fancy tube.

Chicken, Edward VII. Boil the chicken in stock and stuff with rice as for Chicken Diva. Add small squares of truffles and goose liver natural. Serve with curry sauce.

DECEMBER 10

BREAKFAST LUNCHEON

Stewed rhubarb Canapé Riga

Boiled eggs Eggs Coquelicot

Dry toast Tripe and oysters in cream

Coffee Camembert cheese

Crackers

Coffee

DINNER

Potage Hollandaise

Stuffed fillet of sole, Diplomate

Tournedos de Goncourt

String beans, aux fines herbes

Julienne potatoes

Salade Brésilienne

Floating island

Pound cake

Coffee

Eggs Coquelicot. Line a timbale mould with a whole red pepper, (canned pimento) and break an egg into it, season with salt and pepper, and put timbale in a pan in boiling water, and place in oven until egg is cooked. Put some chicken hash in cream on a platter and turn egg and pepper on top to look like a little red cap. Serve with cream sauce around the hash.

Tripe and oysters in cream. Simmer six chopped shallots in butter, but do not allow them to color. Add two pounds of tripe cut in strips, one cup of stock, one bouquet garni, and boil for one hour. Remove the bouquet garni, drain off the broth. Add two cups of cream sauce and three dozen parboiled oysters. Simmer for a minute, and season with salt and a little Cayenne pepper.

Potage Hollandaise. (Soup). Bind a velouté of chicken with cream and yolks of eggs. Serve with brunoise garnishing.

Velouté. Used for the foundation of many soups. Put in vessel five ounces of butter and four ounces of flour and simmer for a few minutes. Add two quarts of chicken broth, stock or bouillon, cook for half an hour and bind with one cup of cream and the yolks of two eggs.

Consommé brunoise. Cut in very small dice, (nearly fine chopped), one carrot, one turnip, one leek, a stalk of celery and a little white cabbage, and parboil in salt water. Then drain off the water, put in well-buttered casserole, add a pinch of sugar, cover with buttered manilla paper and with the casserole cover on top of that, and put in the oven to braise. If too dry a half cup of stock may be added. Cook until vegetables are soft. Use for potage garnishing, Consommé brunoise, and other dishes. For soups use one heaping spoonful of brunoise to each plate.

Fillet of sole, Diplomate. Slice fine six fresh mushrooms, season with salt and pepper, and simmer in butter. When done add one spoonful of meat extract. Split four fillets of sole and fill with the above dressing and cook "au vin blanc." Then place on a platter, cover with cream sauce well seasoned, put grated cheese on top and bake in oven.

Tournedos de Goncourt. Broiled fillet of beef served with Béarnaise sauce mixed with a little purée of tomatoes, and garnished with tomatoes glacées.

Tomatoes glacées. Put six whole peeled tomatoes on a buttered pan, season with salt and pepper, put a small piece of butter on top of each, and bake in moderate oven for ten minutes.

DECEMBER 11

BREAKFAST LUNCHEON

Grapefruit juice Canapé Martha

Omelet with ham Cold assorted meats

Puff paste crescents Potato salad

Oolong tea Cherry tartelettes

Coffee

DINNER

Blue Points

Consommé brunoise

Braised salmon, Parisienne

Boiled leg of mutton, caper sauce

Mashed turnips

Roast chicken

Hearts of lettuce salad

Biscuit glacé

Assorted cakes

Coffee

Omelet with ham. Cut a slice of cooked ham in small squares, put in omelet pan with a small piece of butter. When hot add three beaten eggs and follow directions for plain omelet, but use a little less salt.

Canapé Martha. Cut a round piece of toast and put some lobster croquette farcé on top in the shape of a pyramid. Put a thin slice of Swiss cheese on top and bake in oven. Garnish with lemon and parsley.

Cherry tartelette. Line tartelette moulds and follow directions as for pear tartelettes, but fill with canned cherries.

Braised salmon, Parisienne. Put a slice of salmon in buttered pan, season with salt and pepper, sprinkle with chopped shallots and parsley, add one one-half glass of white wine, cover and simmer until cooked. Remove fish to platter, and in the pan pour some white wine sauce, (sauce au vin blanc). Let boil for five minutes and pour over fish. Don't strain.

Boiled leg of mutton, caper sauce. Put the leg of mutton in pot and cover with boiling water. Add one carrot, a leek, onion, a little celery and a bouquet garni. Season with salt, and boil for about forty-five minutes.

Caper sauce. Melt three ounces of butter in sauce pan, add three ounces of flour and allow to become hot. Add three pints of stock, bouillon, or the stock from the leg of mutton. Boil for ten minutes, season to taste, bind with the yolk of one egg and a piece of butter, strain, and add one-half cup of capers.

Mashed turnips. Boil or steam a half dozen white or Russian (yellow) turnips. Strain through a fine sieve or colander, add salt and pepper and three ounces of butter. A potato boiled with the turnips will reduce the strong turnip odor.

DECEMBER 12

BREAKFAST LUNCHEON

Stewed prunes Oyster broth

Codfish balls Chow chow

Rolls Bouillabaisse Marseillaise

Coffee Asparagus Hollandaise

Omelette au confiture

Coffee

DINNER

Clam chowder

Celery

Oysters à la Hyde

Striped bass, meunière

Potatoes nature

Combination salad

Fancy ice cream

Alsatian wafers

Coffee

Codfish balls. Soak one pound of salt codfish in cold water over night. Then boil in fresh water for ten minutes. Boil two potatoes in salt water and strain through colander or sieve. Shred the codfish very fine and mix with the potato and the yolks of three eggs working well together. Allow to become cool, form into balls, roll in flour and fry in melted butter until nice and golden yellow. Serve on napkins with quartered lemons and parsley in branches.

Bouillabaisse Marseillaise. (Fish stew). Simmer in shallow sauté pan six chopped shallots, one-half onion sliced very fine and one stalk of white leek also finely sliced, in two spoonsful of olive oil, for about one minute. Then add a clove of chopped garlic, one glass of white wine, one pint of fish stock or hot water, salt, pepper, a little Cayenne, a bouquet garni and the tail of a live lobster cut in six slices, and one dozen of well washed Little Neck clams shell and all, boil for ten minutes. Add some solid meat of white fish such as rock cod, bass, tomcods, etc., and a pinch of whole saffron tied in a cloth. Boil again for twenty-five minutes. Do not skim. Remove the saffron and serve in deep dish with the broth. Sprinkle some chopped parsley over the top. Serve separate, slices of bread fried in oil and then rubbed with garlic.

Omelette au confiture. (Jelly omelet). Same as strawberry omelet. Put currant jelly or any kind of marmalade in center of omelet before turning over on platter.

Oysters à la Hyde. Parboil one-half cup of white celery chopped fine, for ten minutes, and allow to cool. Put in sauce pan two dozen large raw oysters with their own juice, add two tablespoonsful of cracker meal, two ounces of butter, one cup of cream and the parboiled celery. Season with salt, pepper, a little Cayenne, and boil for two minutes. If the sauce is not sufficiently thick add a little more cracker meal. Serve in chafing dish.

DECEMBER 13

BREAKFAST LUNCHEON

Griddle cakes Casaba melon

Honey Consommé Ditalini

Breakfast sausage Eggs Créole

Rolls Stuffed lamb chops, Soubise

Coffee Champs Elysées potatoes

Romaine salad

DINNER Napoleon cake

Little Neck clams Coffee

Potage Mongol

Fillet of sole, Joinville SUPPER

Chicken sauté, Bordelaise Oysters mignonette

Artichokes Hollandaise Salted almonds

Potatoes Laurette Sweetbreads à la King

Biscuit Tortoni Parfait Napolitain

Macaroons Cakes

Coffee Demi tasse

Breakfast sausages. Small pork sausages fried in pan with a small piece of butter. Serve on platter with their own fat.

Consommé Ditalini. Boil some Ditalini (a species of Italian paste), in salt water, drain off and serve in consommé. Grated cheese separate.

Eggs Créole. Put in buttered shirred egg dish one spoonful of Créole sauce, break two eggs in center, and bake in oven.

Créole sauce. Put in sauce pan three ounces of butter, one sliced onion, and three sliced green peppers. Simmer for ten minutes, or until soft, then add one quart of canned tomatoes with their juice, one can of sliced French mushrooms, one-half can of sliced pimentos, a very little finely chopped garlic, and salt and pepper. Cook slowly for one hour. Fresh tomatoes may be substituted for canned, if desired; and if the sauce is too thick some brown gravy or bouillon may be added.

Fillet of sole, Joinville. Cook the fillets "au vin blanc." Serve crayfish sauce or écrevisse, or shrimp sauce with sliced French mushrooms, truffles and lobster.

Potage Mongol. One-third purée of peas, one-third consommé Julienne, one-third purée of tomatoes. Well mixed.

Chicken sauté, Bordelaise. Jointed chicken sauté in butter with a shallot. Serve brown gravy with mushrooms and cèpes sauté, and garnish with fried onions.

Cèpes sauté. Cèpes are a species of mushrooms and may be obtained in cans. Slice and fry in butter and olive oil in equal parts, season with salt and pepper, and when nearly golden yellow add a very finely chopped shallot and some chopped parsley, and simmer for a minute longer. Often used for garnishing entrées, etc.

Fried onions. Cut large onions in thin slices and separate into rings. Put in milk, then in flour, and fry in hot swimming lard. When brown remove, salt, and serve on napkin, or use for garnishing.

DECEMBER 14

BREAKFAST LUNCHEON

Preserved figs Cold assorted meats

Oatmeal with cream Alligator pear, French dressing

Chickens' livers sauté, au Madère Roquefort cheese

Rolls Crackers

Coffee Coffee

DINNER

Lynnhaven oysters

Purée of Lima beans, aux croutons

Ripe olives

Sand dabs, meunière

Louisiana gumbo filé

Boiled rice

Russian salad

Peach Melba

Assorted cakes

Coffee

Chickens' livers sauté, au Madère. Cut the livers in three, salt and pepper and fry in sauté pan in butter. Drain off and add a cup of sauce Madère. Do not let them boil in the sauce.

Purée of Lima beans. Take a can of Lima beans, or a quart of fresh beans, put in vessel, cover with chicken broth or bouillon and boil till done. Then strain through fine sieve, put back in vessel, add two ounces of sweet butter, and season to taste. Serve with small squares of bread fried in butter.

Louisiana gumbo filé. Two chickens, one quart of large oysters, one quart of cooked shrimps, six bell peppers, four large onions, one quart of tomatoes, one-half pound of butter, two bunches of celery, one small bunch of parsley, one-quarter teaspoonful of tobasco sauce, and black pepper and salt to suit.

First.—Cut the chicken the same way as for fricassée, and wipe dry.

Second.—Cut onions and brown in butter, and strain.

Third.—Fry chicken brown in strained butter, then set to one side.

Fourth.—Add two tablespoonsful of flour to strained butter and brown gradually. When a rich brown add two quarts of boiling water, then add the tomatoes. Now bring to boiling point and strain through a fine strainer.

Fifth.—Place strained liquor in a large stew pan and add one teaspoonful of salt and a half teaspoonful of black pepper, then add the chicken. Should the liquor not sufficiently cover the chicken add more hot water to about two inches above. Then add the bell peppers and celery without cutting up. Boil over slow fire until chicken can be picked off the bones with fork. Then remove chicken and strip meat from bones and cut in small pieces, remove the celery and bell peppers, and replace chicken. Add the shrimps, oysters and tobasco sauce. Boil for ten minutes. Then gradually add sufficient "filé powder" to bring to a rich creamy consistency. Add to each plate two large tablespoonsful of boiled rice. Serve immediately.

Boiled rice. Wash one-half pound of rice and soak in cold water for an hour. Cook over hot fire in four quarts of boiling water for fifteen minutes, or until the grains can be mashed between the fingers. Strain through a colander.

DECEMBER 15

BREAKFAST LUNCHEON

Hothouse raspberries with cream Livermore salad

Boiled eggs Fillet of halibut, Mornay

Dry toast French pastry

Coffee Rolls

Tea

DINNER

Potato and leek soup

Queen olives

Black bass, Cambacérès

Vol au vent Toulouse

Roast lamb, mint sauce

Rissolées potatoes

Field salad

Vanilla ice cream

Lady fingers

Coffee

Livermore salad. Broil three country sausages, allow to cool and slice thin. Mix with one peeled tomato cut in small squares, one-half cup of string beans, chives, chervil, salt and pepper, and one-third of white wine vinegar to two-thirds of olive oil.

Fillet of halibut, Mornay. Place the halibut fillets in buttered pan, season with salt and pepper, cover with fish stock or water, and boil. When nearly done remove from pan and put on buttered platter, cover with Mornay sauce, sprinkle with grated cheese and place small pieces of butter on top. Bake in oven till nice and brown. See sauce below.

Sauce Mornay. For four persons use one pint of thick cream, season with salt and Cayenne pepper, bind with the yolks of two eggs and one tablespoonful of grated cheese.

Mint sauce. Use one-quarter pound of brown sugar to one quart of vinegar. Bring to the boiling point, cool off and add some fresh mint leaves chopped fine.

Rissolées potatoes. Cut potatoes in the form of a small egg or a ball. Boil for seven minutes, then put in pan with butter and brown. Sprinkle with salt.

Vol au vent, Toulouse. Boiled breast of chicken cut in small squares; chicken dumplings, dessertspoon size; one can of French mushrooms, whole; one sliced truffle, and two sweetbreads sliced and boiled in chicken broth. Put all in casserole, add one-half wine glass of dry sherry wine, allow to become hot, and add sauce Allemande to cover. It will now be like a stew. Season to taste and fill the heated "vol au vents," or patties.

Black bass, Cambacérès. Simmer six finely chopped shallots in butter. While hot add three sliced fresh mushrooms, one peeled tomato cut in squares, and one-half glass of white wine. Reduce almost dry. Then add one pint of white wine sauce. Cook the fish "au vin blanc" style and pour the sauce over same.

DECEMBER 16

BREAKFAST LUNCHEON

Sliced pineapple Omelette Lorraine

Rolled oats with cream Cold lamb with jelly

Rolls Salade Américaine

Coffee French pancake

Coffee

DINNER

Potage Flamande

Boiled codfish, sauce Horose

Potatoes nature

Tenderloin of beef, Bristol

Lettuce salad

Ice cream

Assorted cakes

Demi tasse

Omelette Lorraine. Serve the omelette with small sausages, broiled bacon and Madeira sauce.

Salade Américaine. Parboil one-half cup of okra cut in pieces one inch long. Peel a tomato and a boiled potato and cut in strips. Put in bowl with the okra, which has been allowed to cool, and garnish the top with very finely chopped Virginia ham over one half, and with chopped green peppers over the other half. Serve with French dressing.

Pancakes. For two persons take three-fourths of a cup of flour, the same of milk, one egg and a pinch of salt. Mix together into a thin batter. Bake on a pancake pan, well buttered.

English pancakes. Mix and cook the cakes as above. Stack one on another in a chafing dish, sprinkling each with a little lime juice and powdered sugar.

Pancakes Lieb. Same as above, but instead of the lime juice, spread each cake with sweet butter and powdered sugar. Keep hot with chafing dish.

French pancakes. Same ingredients as above, but cover each cake with currant jelly and roll into a roll. Sprinkle with powdered sugar and burn with a redhot iron in stripes.

Potage Flamande. Potato soup garnished with brunoise.

Boiled codfish, sauce Horose. Boil the codfish, place on napkin, garnish with small boiled potatoes, quartered lemons and parsley. See sauce below.

Sauce Horose. Two-thirds Hollandaise sauce and one-third tomato sauce mixed.

Tenderloin of beef, Bristol. Roast tenderloin of beef, sauce Madère, garnished with rice croquettes in pear form, purée of green peas and Laurette potatoes.

Rice croquettes. Put two ounces of butter and a finely chopped onion in vessel and simmer until yellow. Then add one cup of washed rice, one-half cup of bouillon and a pinch of salt, and cook in oven for ten minutes. Then add one cup of sauce Allemande and again put in oven for twenty minutes. When rice is well done bind with the yolks of two eggs and one spoonful of grated Parmesan cheese. Allow to cool and roll in the shape of a pear or ball or other desired shape. Bread and fry in swimming lard.

DECEMBER 17

BREAKFAST LUNCHEON

Sliced oranges Consommé Rivoli

Boiled eggs Olives

Corn muffins Kingfish, meunière

English breakfast tea Loin of mutton, charcutière

Corn fritters

Mashed potatoes

Coffee éclairs

Demi tasse

DINNER

Cream of chicken, à la Reine

Celery Salted pecans

Fillet of sole, Maximilian

Roast chicken, Rosabelle

Escarole salad

Frozen raisin punch

Lady fingers

Coffee

Consommé Rivoli. Consommé garnished with carrots cut in half moon shape and boiled in consommé, small chicken dumplings and royal custard also cut in half moon shape.

Kingfish, meunière. Wash and dry the fish and season with salt and pepper. Roll in flour and sauté in pan with butter. When done put on platter and cover with sauce meunière. Garnish with quartered lemons and parsley. See sauce below.

Sauce meunière. This is a butter sauce and is principally used for fish. Place the fish or meat on a platter and sprinkle with a little salt and pepper, chopped parsley and the juice of a lemon. Heat in frying pan four ounces of butter to a hazelnut color and pour over the dish.

Loin of mutton, charcutière. Salt and pepper the loin well on the inside, and roll up. Put in roasting pan and roast in the usual manner. To make charcutière use the mutton pan gravy, or take Madeira sauce, and add two sliced pickles and one dozen sliced green olives.

Corn fritters. One-half cup of flour, one egg, one-half cup of milk, one teaspoonful of baking powder and salt and pepper. Mix well and then add one and one-half cups of grated fresh corn, or a can of drained corn. Fry in pan with hot butter. Serve on napkin.

Cream of chicken, à la Reine. Cream of chicken served with small chicken dumplings.

Fillet of sole, Maximilian. Cook fish as for "au vin blanc." Cover with Hollandaise sauce mixed with one tablespoonful of hot meat extract.

Roast chicken, Rosabelle. Garnish the chicken with hearts of artichokes and whole tomatoes, Macédoine. Sauce Madère. This garnish is fine with most any kind of meat.

Frozen raisin punch. Strain the juice of three lemons, add one pint of water, one-half pound of granulated sugar and freeze in the usual manner. Have ready one-half pound of boiled in sugar, and chopped, seeded or seedless raisins. Let the raisins cool, and add with the whites of two eggs, well beaten, to the contents of the freezer, and finish. Serve in glasses with kirschwasser or maraschino poured over the top.

DECEMBER 18

BREAKFAST LUNCHEON

Wheat cakes Omelette du Czar

Honey Pickled ham with red cabbage

Rolls Rolled oats pudding

Coffee Coffee

DINNER

Purée of white beans

Pickles

Striped bass, Portugaise

Braised beef

Macaroni in cream

Chiffonnade salad

Oriental cup

Cakes

Coffee

Omelette du Czar. Grate a horseradish root and place in pan with piece of butter. When hot add one-half cup of cream sauce and mix well. Make the omelet, and before turning on the platter put the horseradish in the center. Serve with cream sauce around the edge.

Pickled ham. Take a fresh leg of pork, rub with salt and pepper and put in earthern jar. Cover with red or white wine, or water mixed with wine, as you prefer; one onion, one carrot, a piece of celery, parsley in branches, a few pepper berries and a bouquet garni. After two or three days take out the leg of pork and roast in the ordinary manner. Half of the pork pickle may be used to make a flour gravy if desired.

Red cabbage. Slice a head of red cabbage very fine. Put in vessel with salt, pepper, one glassful of red wine and two cups of fat bouillon. Cover and cook in oven for two hours.

Red cabbage, German style. One sliced red cabbage, one-half glass of vinegar, three sliced apples, two cups of bouillon, and a small piece of salt pork or bacon. Put in oven and cook as above.

Purée of white beans. Soak two pounds of white beans over night. Put in pot and cover with stock or bouillon. Cook until soft, strain through fine sieve, put back in pot and add enough bouillon to make a soup. Season to taste, add two ounces of sweet butter, and serve with small squares of bread fried in butter, separate.

Striped bass, Portugaise. Take a whole bass and cut in slices two inches thick. Put in a buttered pan one-half of an onion chopped, three chopped shallots, a little chopped garlic and parsley, two tomatoes cut in small squares and a bouquet garni. Place the fish on top, season with salt and pepper, add one glass of white wine, one cup of stock or fish broth, cover and cook slowly. When done remove the bouquet, place the fish on platter and reduce the broth one-half. Add four ounces of butter, mix well and pour over the fish. Sprinkle with a little fresh-chopped parsley mixed with a little finely chopped garlic.

Macaroni in cream. Boil the macaroni in salt water. When done drain, add cream sauce, a little sweet butter, salt and Cayenne pepper. Serve grated cheese separate.

DECEMBER 19

BREAKFAST LUNCHEON

Picked-up codfish in cream Grapefruit with maraschino

Rolls Poached eggs, à l'Indienne

Coffee Nivernaise salad

German huckleberry pie

Coffee

DINNER

Oysters on half shell

Clam broth in cups

Salted almonds

Boiled whitefish, Golfin

Hollandaise potatoes

Salade Rejane

Pistache ice cream

Assorted cakes

Coffee

Picked-up codfish in cream. Soak one pound of codfish in cold water over night. Cut two fresh-boiled potatoes in small squares. Put the codfish in cold water and boil for ten minutes, drain, and shred the fish in small pieces. Put in pot with the potatoes, add two cups of cream sauce, salt and a little Cayenne pepper, and simmer for ten minutes.

Poached eggs, à l'Indienne. Lay hot poached eggs on plain boiled rice and cover with curry sauce.

Curry sauce. Simmer one onion, one leek, a small piece of celery, one bay leaf, a branch of thyme and a little garlic in three ounces of butter. Then add two spoonsful of curry powder and two of flour. When hot add one quart of stock, one sliced apple, one sliced banana sauté in butter, and one-half cup of Indian chutney. Boil for twenty minutes, strain through a fine sieve and salt to taste. This sauce is used for chicken, fish, oysters, lamb, veal, etc., and should be made respectively with chicken broth, fish broth, juice of oysters, and so forth.

Salade Nivernaise. Cut in dices cooked carrots, beets and turnips. Place in salad bowl in separate piles with a bouquet of watercress in center. Season with French dressing.

Boiled whitefish, Golfin. Boil in the same manner as codfish. Serve on napkin, garnished with parsley, lemon and small boiled potatoes. Serve sauce separate. See below.

Sauce Golfin. White wine sauce mixed with small strips of boiled smoked tongue and gherkins.

Salade Rejane. Boiled celery root and artichoke buttons, and two tomatoes cut in squares. Place in salad bowl in separate piles. Slice two pimentos and place in center. Season with French dressing.

Pistache ice cream. Prepare a vanilla ice cream mixture. Crush one-quarter pound of pistachio nuts to a very fine paste, mix with a little orange flower water and two ounces of sugar. Infuse in the vanilla ice cream mixture, and strain when hot. Allow to become cold, color a very light green, and freeze.

DECEMBER 20

BREAKFAST LUNCHEON

Sliced bananas Consommé Orleans

Shredded wheat biscuit with cream Poached eggs, Diane

Dry toast Tripe à la Créole

Tea Boiled rice

Demi tasse

Coffee éclairs

DINNER

Potage Alexandra

Fish patties, Bagration

Veal kidney roast

Turnips glacés

Gendarmes potatoes

Celery root, field and beet salad

Bavarois au chocolat

Macaroons

Coffee

Consommé Orleans. Boiled barley well-washed so it will not discolor the soup, small chicken dumplings, peas, one peeled tomato cut in very small squares, and some chopped chervil. Put in consommé just before dishing up.

Poached eggs, Diane. Line a tartelette mould with paste and fill with raw white beans to support the walls, and bake in oven. Then throw out the beans and fill with tomatoes sauté in butter, place a poached egg on top, cover with Hollandaise sauce, and put in hot oven for a second.

Tripe à la Créole. Cut two pounds of boiled tripe in strips, put in casserole one pint of Créole sauce and boil for thirty minutes. Serve with boiled rice.

Potage Alexandra. Half velouté of chicken and half cream of potatoes.

Veal kidney roast. Secure a loin of veal with the kidneys left in, roll, season well and roast in the same manner as shoulder of veal.

Fish patties, Bagration. Small pieces of sole, twelve oysters, and twelve Little Neck clams boiled in white wine. Drain and add six heads of French mushrooms sliced, one sliced truffle, and enough white wine sauce to make the consistency of a stew. Have the patty shells very hot, and fill.

Turnips glacés. Cut the turnips in pieces four times the size of an almond, and put to boil in salt water. When nearly done drain, add a small piece of butter and put in oven until yellow. Then add one spoonful of meat extract and glacé them.

Gendarme potatoes. Cut the potatoes in the same shape as for French fried. Put in pan with piece of butter and roast in oven. When half done add one sliced onion and finish roasting. Sprinkle with salt and chopped parsley before serving.

Celery root, field and beet salad. Boil two peeled celery roots. When cold slice and put in salad bowl with field salad on top, and decorate with sliced boiled beets. Season with French dressing.

DECEMBER 21

BREAKFAST LUNCHEON

Stewed rhubarb Sweet-and-sour bananas

Boiled eggs Consommé Massenet

Dipped toast Blood pudding

Rolls Mashed turnips

Coffee Camembert cheese

Crackers

Coffee

DINNER

Potage Reine Margot

Celery

Boiled salmon, sauce Riche

Olivette potatoes

Breast of chicken, Alexandra

Hearts of lettuce

Philadelphia ice cream

Assorted cakes

Coffee

Sweet-and-sour bananas. Put six ounces of brown sugar and some pepper berries tied in cheese cloth, in one quart of vinegar and bring to the boiling point. Then add three sliced green peppers and boil for two minutes, add six sliced pimentos and remove the pepper berries. Peel one dozen bananas and put them in an earthern jar and pour the boiling vinegar and peppers over them. Let stand for twelve hours and serve cold.

Consommé Massenet. Garnish the consommé with boiled carrots cut in half-moon shape, and boiled macaroni cut in pieces one-half inch long. Sprinkle with chopped chervil.

Blood pudding. Made of pork blood, etc., and may be obtained from your butcher. Broil or fry in butter.

Potage Reine Margot. To cream of chicken add some almonds mashed fine, mixed with a little cream, and strained. This is called almond milk.

Sauce Riche. Mix a tablespoonful of anchovy paste with a pint of Hollandaise sauce, add one truffle, three heads of French mushrooms, and one dozen shrimps cut in small squares.

Breast of chicken, Alexandra. Take the breasts of a raw roasting chicken, season with salt and pepper, put in sauté pan with butter. Cook until nice and yellow, add one-half cup of cream and finish cooking. Place the breasts on two oval croustades filled with string beans sauté. Add the cream gravy to a cup of Mornay sauce, with a little paprika, cover the breasts with this sauce and bake in oven till golden yellow. Serve on napkin with parsley in branches.

Vanilla Bavarois. Boil one quart of milk with one-half of a split vanilla bean. Stir in gradually, until it gets creamy, six ounces of sugar mixed with the yolks of four eggs. Add five leaves of gelatine that have been washed in cold water, stirring until melted. Strain, when cold add one pint of rich, very stiff, whipped cream. Pour into moulds of fancy shape and place in ice box for about two hours. Serve with vanilla sauce or sweetened whipped cream flavored with vanilla.

DECEMBER 22

BREAKFAST LUNCHEON

Baked apples with cream Croustade Cancalaise

Scrambled eggs with fine herbes Consommé Fleury

Crescents Ragout à la Deutsch

Coffee Roquefort cheese

Crackers

Coffee

DINNER

Potage Faubonne

Médaillon of sole, St. Victor

Roast squab

Asparagus Hollandaise

Duchesse potatoes

Romaine salad

Pineapple water ice

Assorted cakes

Coffee

Scrambled eggs with fine herbs. Add to the eggs some fine cut chives, parsley and chervil.

Croustade Cancalaise. Drain off the juice from pickled oysters and fill the croustades with them. Cover with sauce Tyrolienne and garnish with chopped hard-boiled eggs.

Consommé Fleury. Sliced sorrel boiled in water for a second, boiled rice, small asparagus tips and peas, in equal parts. Serve in consommé.

Ragout à la Deutsch. One-half pound of sliced raw tenderloin of beef, and three lamb kidneys, season with salt and pepper and fry in frying pan with very hot butter. When done remove the meat and place in a deep dish. Put three chopped shallots and a green pepper cut in small dices, in the butter in frying pan and simmer for a minute. Drain, add two cups of brown gravy and one cup of sauté potatoes. Mix with the meat, but do not allow to boil. Serve from the deep dish or casserole.

Potage Faubonne. Make a purée of white beans and bind with the yolk of one egg mixed with a little cream. Serve small squares of bread fried in butter, separate.

Médaillon of sole, St. Victor. Cook the fish in white wine and allow to become cold. Mix the stock with white wine sauce, bring to a boil and reduce until it becomes very thick. Strain and mix with equal parts of mayonnaise, whipping well so it will not turn. Let the sauce become cold and pour over the fish, and place in the ice box. Boil three eggs for seven minutes, cool, split in two crosswise, remove the yolk and fill with fresh caviar. Turn the eggs upside down and cover with some of the fish sauce, colored a delicate rose. Cut some peeled tomatoes in the form of strawberries, and make a vegetable salad mixed with a little thick mayonnaise. Make a pyramid of the salad in the middle of the dish, place the fillet of sole around it, and garnish with the eggs and tomatoes. Sprinkle with chopped parsley.

DECEMBER 23

BREAKFAST LUNCHEON

Honey in comb German pancakes

Waffles Chocolate

Yarmouth bloater Whipped cream

Rolls

Coffee

DINNER

Potage Mathilda

Lobster croquettes, cream sauce

Plain potted squab chicken

Stewed tomatoes

Lettuce braisé

Château potatoes

Cold artichokes, mustard sauce

Charlotte aux pommes

Coffee

German pancakes. Two eggs, one-half cup of milk, one-half cup of flour, a pinch of salt, a little nutmeg and one teaspoonful of sugar. Mix well. Have a large frying pan ready with hot butter. Be sure and have the butter run all over the inside of the pan so the pancake will not stick to the sides when it rises. Pour in the batter and place in oven. When nearly done, powder with sugar and put back in oven to brown. Serve with lemon and powdered sugar.

Potage Mathilda. Cream of cucumbers with small squares of bread fried in butter.

Rice Créole. Put in sauce pan three ounces of butter, one chopped onion, a slice of raw ham cut in small squares, and one green pepper cut in small dices. Simmer until the onions are soft, then add one cup of washed rice, one peeled and chopped tomato, two red peppers (pimentos), cut in small dices, two cups of stock or bouillon, and a little salt. Cover and put in oven until the rice is soft. Before serving add two spoonsful of grated Parmesan or Swiss cheese. This rice may be used for stuffing green peppers, tomatoes, onions, etc.

Chicken croquettes. Three cups of chicken hash made from white and dark meat, one cup of chopped fresh or canned mushrooms, and one-half onion chopped very fine. Simmer in butter. Then add two cups of Allemande or cream sauce, season with salt and Cayenne pepper. Put on fire and reduce until thick. Bind with the yolks of two eggs. Allow to become cold, and form in pyramid shape or in the shape of a large cork, bread, and fry in swimming fat until well colored. Serve on napkin with sauce separate, or around the croquettes. A chopped truffle may be added before simmering, if desired.

Sweetbread croquettes. Three cups of sweetbreads parboiled and cut in small dices, and if desired, one chopped truffle. Simmer with chopped onions, and then follow recipe for chicken croquettes.

Lobster croquettes. Three cups of lobster cut in small dices, one cup of canned or fresh mushrooms, and one truffle chopped fine. Simmer all in butter, then add one-half glass of sherry wine and cook for two minutes, then add two cups of cream sauce and reduce. Bind with the yolks of three eggs. Follow directions for chicken croquettes for cooking and serving.

DECEMBER 24

BREAKFAST LUNCHEON

Preserved figs with cream Petite marmite

Shirred eggs Broiled lobster

Dry toast Roast beef

Cocoa Cléo potatoes

String bean salad

Lemon pie

Coffee

DINNER

Potage Duchesse

Fillet of sole, Marguery

Roast lamb, mint sauce

Succotash

Broiled fresh mushrooms on toast

Alligator pear salad

Peach Tetrazzini

Assorted cakes

Coffee

Petite marmite. Put in a vessel with cold water to cover, five pounds of short ribs of beef and a soup hen. Season with a spoonful of salt, and bring to a boil, and skim carefully so the broth will be clear. Then add two large carrots, three turnips, a piece of cabbage, one stalk of celery and four leeks, all tied in a cheese cloth; one bouquet garni, and a large marrow bone. When beef and fowl are well done remove, take off the skin and fat and cut the meat in pieces one inch square. Remove the bouquet garni, and cut the cabbage, carrots, turnips, celery and leeks in round pieces one-half inch in diameter. Put the beef, chicken and vegetables in another pot and strain the broth over them. Boil slowly for five minutes. Have your butcher saw some raw marrow bones in wafers as thin as paper, and add them to the soup at the last moment. Serve very hot in soup tureen, with a sprinkle of chopped chervil. Cut some crust of bread or rolls in diamond shape, bake in oven till brown, and serve separate. Special earthern petite marmite pots are carried at the large stores, and are preferable to tureens for serving.

Broiled lobster. Cut a live lobster in two lengthwise, season with salt and pepper, sprinkle with olive oil, and broil on hot iron. Serve with maître d'hôtel sauce, garnished with lemons and parsley.

Cléo potatoes. Cut raw potatoes in pear shapes the size of an egg, parboil in salt water, then put in a well-buttered pan pointed end up, sprinkle with melted butter and roast in oven, basting all the time till brown. When done, salt and serve on napkin, garnished with parsley.

String bean salad. Put in salad bowl some cold boiled string beans, sprinkle with very finely-sliced chives, chopped parsley, salt and fresh-ground black pepper, and one-third vinegar and two-thirds olive oil.

Potage Duchesse. Cream of rice with royal in strips.

Fillet of sole, Marguery. Prepare the sole as for "au vin blanc." Place on top of each fillet two parboiled mussels, and two heads of French mushrooms, cover with sauce "au vin blanc," sprinkle with bread crumbs made from stale rolls, and a little butter, and bake in hot oven until a light yellow color.

DECEMBER 25

BREAKFAST LUNCHEON

Hothouse raspberries with cream Eggs ministerielle

Oatmeal Cold assorted meats

Rolls Chiffonnade salad

Coffee Pont Neuf cake

Demi tasse

DINNER

Blue Points, mignonette

Bisque d'écrevisses

Salted almonds Celery

Ripe California olives

Fillet of trout, Café de Paris

Sweetbreads braisé, au jus

Purée de marrons

Roast goose, apple sauce

Sweet potatoes, Southern style

Pâté de foie gras de Strasbourg

Lettuce salad, aux fines herbes

Frozen diplomate pudding

Assorted cakes

Pont l'évêque cheese Crackers

Nuts and raisins Coffee

Eggs ministerielle. Cut sandwich bread in slices about two inches thick. With a round cutter about three inches in diameter cut out the white of the bread. With another cutter about an inch and a half in diameter cut out the center of the round slices, leaving a ring of bread. Soak these rings in thick cream for a second, put on buttered dish, break an egg in the center of each, salt and pepper, cover with a light cream sauce, sprinkle with grated cheese, and bake in oven for about eight minutes.

Pont Neuf potatoes. Three times the size of regular "French" fried potatoes.

Sweetbreads braisé au jus. (Glacé). Place in buttered sauté pan one sliced onion, one carrot, a little parsley, a bay leaf and a clove, and a few pepper berries. Put three parboiled sweetbreads, which may be larded with fresh or salted pork if desired, on top, add one-half cup of bouillon, salt, and put over fire to boil. When reduced place in oven, add a small quantity of meat extract, and glacé by basting continually with its own broth, until well browned. When done lay on platter and strain the broth over them.

Bisque d'écrevisses. Remove the tails of three dozen écrevisses. Use two-thirds of the shells, broken up, to make the soup, and one-third for écrevisse butter. Simmer in butter one onion, one carrot, a leek and a little celery, all cut up; with one bay leaf, some thyme and one spoonful of black pepper berries. Then add the broken shells, two spoonsful of flour, one glass of white wine, one-half glass of brandy, one gallon of bouillon and one cup of raw rice. Season with salt and Cayenne pepper, cook till rice is very soft, and strain through fine sieve. Bisque should be a little thicker than other cream soups. Before serving add two spoonsful of écrevisse butter and stir well, then add the écrevisse tails and one-half glass of Cognac.

Écrevisse butter. Break fine in mortar some écrevisse (crayfish) shells. Put in sauce pan with one-half pound of butter, one-half onion, one-half carrot, a small piece of celery, one-half of a leek stalk, a little thyme, one bay leaf and a few pepper berries, and simmer in oven till butter is clarified, or clear, and all the other liquids evaporated. Squeeze through cheese cloth into a bowl standing in ice. The butter will rise to the top, and may be easily removed when cold. This butter is used with many sauces, soups, etc.

Lobster butter. Use lobster shells and prepare in the same manner as écrevisse butter. This butter is used for lobster sauce, Newburg dishes, soups, etc.

DECEMBER 26

BREAKFAST LUNCHEON

Stewed prunes Grapefruit en suprême

Boiled eggs Cold goose and ham, apple sauce

Toast Romaine salad

Tea Brie cheese

Crackers

Coffee

DINNER

Potage bonne femme

Roast ruddy duck

Fried hominy and currant jelly

Cold asparagus, mustard sauce

Baba au rhum

Coffee

Potage bonne femme. Purée of white beans with Julienne of vegetables.

Fillet of sole, Florentine. Put the fillet of one sole in a buttered pan, salt, add one-half glass of water mixed with white wine, and boil until done. In the center of a buttered platter put a cup of purée of spinach and place the boiled fillet on top, cover with Mornay sauce, with grated cheese and small bits of butter on top of the sauce. Bake in oven until brown.

Roast ruddy duck. Roast for twelve minutes, in the same manner as teal duck.

Baba au rhum. One-half pound of flour, one ounce of yeast, three ounces of butter, two ounces of sugar, two ounces of currants and the rind and juice of one lemon. Dissolve the yeast in one cup of warm milk and make a soft sponge with half of the flour, cover and let rise in a warm place. Work the sugar and the butter together until creamy, add the eggs and lemon and the rest of the flour. When the sponge has risen to twice its original size mix with the batter; at the same time adding the currants. Fill baba moulds half full and let raise until nearly to the edge of the moulds. Bake in a rather hot oven. When done soak well in a syrup made with one pint of water, one pound of sugar, one gill of rum and the juice of a lemon. Pour some of the sauce over the babas when serving.

Savarin au kirsch. Make a dough the same as for baba au rhum, but omit the currants. Fill a round crown-shaped savarin mould half full, allow to raise, and bake. Soak in a syrup made of one pint of water, one pound of sugar, and one gill of kirschwasser. Serve warm.

Savarin Chantilly. Same as savarin au kirsch, but decorated with whipped cream, and served cold.

Savarin Montmorency. Like savarin au kirsch, but serve hot with stewed stoned cherries as sauce.

Savarin mirabelle. Same as savarin au kirsch, but serve hot with stewed stoned mirabelles.

DECEMBER 27

BREAKFAST LUNCHEON

Preserved figs Consommé in cups

Ham and eggs Ripe olives

Toasted corn muffins Panfish sauté, meunière

Coffee Stewed tripe, Blanchard

Savarin au kirsch Coffee

DINNER

Potage Flamande

Frogs' legs, sauté à sec

Roast sirloin of beef, Porte Maillot

Lettuce braisé

Château potatoes

Endive salad

Biscuit glacé

Assorted cakes

Coffee

Stewed tripe, Blanchard. Simmer a chopped onion in three ounces of butter, add one pint of bouillon, or stock, or chicken broth, one spoonful of flour, one pound of tripe cut in strips, one cupful of raw round potatoes cut out with a small-size "Parisian" spoon, one bouquet garni and one gill of white wine. Cover and cook for one hour, or until potatoes are very soft. Before serving remove bouquet garni and sprinkle with fresh-chopped parsley.

Potage Flamande. Potato soup mixed with brunoise.

Frogs' legs, sauté à sec. To have the best flavor frogs should be killed just before cooking. Remove the skins and cut off the hind legs, salt and pepper them and roll in flour. Sauté one dozen frogs' legs in three ounces of hot butter in a frying pan, for a few minutes over a good fire. Then add a chopped shallot and let simmer for a few minutes. The legs should then be crisp. Serve on a platter with chopped parsley and lemon.

Roast sirloin of beef, Porte Maillot. Roast the sirloin, serve with sauce Madère, garnish with small French carrots, celery braisé, lettuce braisé and château potatoes.

Lettuce braisé. Wash four heads of large romaine lettuce in cold water, parboil in salt water, cool, and squeeze dry with the hands. Cut each head in four lengthwise, remove the stem, season with salt and pepper, and fold so both ends come together. Place a piece of pigskin in the bottom of a buttered pan, put the lettuce on top, and add a sliced onion, one carrot and a bay leaf. Cover with buttered manilla paper and allow to simmer for a while. Then add one cup of stock, put in oven and cook until soft. Used for garnishing entrées, etc.

Biscuit glacé. Put in double boiler eight yolks of eggs, one-half pound of sugar, and one-half of a split vanilla bean. Cook until it thickens, stirring continually. Then remove from the fire and beat with an egg whip until cold and very light. Remove the vanilla bean, add one quart of whipped cream and mix lightly. Put in fancy paper cases or fancy moulds, and freeze. Before serving decorate the tops with whipped cream, or any kind of ice cream or water ice.

Biscuit glacé, St. Francis. Fill some oblong paper cases with biscuit glacé foundation, put in ice box to freeze, decorate the tops with pistachio and strawberry ice cream before serving.

Biscuit glacé of strawberry, raspberry, coffee, pistachio, chocolate, apple, mapleine, pineapple, kirsch, peppermint, etc. Same as Biscuit Glacé, but decorate with the desired ice cream or water ice before serving.

DECEMBER 28

BREAKFAST LUNCHEON

Broiled Finnan haddie Canapé of sardines

Baked potatoes Boston baked beans

Rolls Brown bread

Coffee Coffee

DINNER

Seapuit oysters

Cream of rice

Salted pecans

Fillet of flounder, Café Riche

Spring lamb tenderloin, Thomas

Roast chicken, au jus

Hearts of romaine, egg dressing

Strawberry parfait

Macaroons

Coffee

Broiled Finnan haddie. (Smoked haddock). Remove the bones, roll in oil and put on iron to broil. When done on both sides place on platter, cover with maître d'hôtel sauce or plain melted butter, garnish with parsley in branches and quartered lemons.

Cream of rice. Melt in sauce pan two ounces of butter, add one-quarter pound of rice flour, and when hot, one and one-half pints of chicken broth. Boil for ten minutes and strain. Season with salt and Cayenne pepper, and add one-half pint of hot cream and a small piece of butter before serving.

Salted Pecans. Roast one-half pound of shelled pecans to a light brown color, wet with a solution of water and a little gum Arabic, or the white of an egg, while they are still hot, and then dust over with one spoonful of fine table salt and stir until dry.

Salted English walnuts. Follow directions for pecans.

Fillet of flounder, Café Riche. Put the fillets in a buttered pan, cover with white wine, and boil. When done place on platter, pour Génoise sauce with the addition of a spoonful of beef extract, over the fish.

Spring lamb tenderloin, Thomas. Broil the tenderloin and dish up on buttered toast, and cover with sauce Colbert. Garnish on one side with small boiled potatoes covered with cream sauce, and flageolet beans on the other.

Flageolet beans. These are French beans and can be obtained in cans. Put on the fire in salt water, bring to the boiling point, and drain. Add sweet butter, salt and pepper, mix well and serve immediately.

Egg dressing, for salads. Chop two hard-boiled eggs, and put in salad bowl with one-half teaspoonful of French mustard, one pinch of salt, some fresh-ground pepper, a little chopped parsley, a little chervil, two spoonsful of vinegar and four of olive oil. Mix well.

Strawberry parfait. With one quart of strawberry ice cream mix one pint of sweet whipped cream. Put in moulds or glasses and serve with whipped cream on top.

Parfaits. Pistachio, vanilla, chocolate, peach and café, all prepared the same as strawberry.

Neapolitan parfait. Put in mould or glass, three kinds of parfaits, as strawberry, vanilla and pistachio. Allow to become very hard in ice box, and serve whipped cream on top.

Wilson parfait. Peach parfait with the addition of some chopped peeled peaches. Serve with whipped cream and a crystallized violet on top.

DECEMBER 29

BREAKFAST LUNCHEON

Baked apples Canapé Monte Carlo

Oatmeal with cream Poached eggs, Persanne

Rolls Tosca salad

Coffee French pastry

Coffee

DINNER

Consommé Madrilène

Ripe California olives

Boiled salmon, sauce Anglaise

Ragout fin

Stanislaus salad

Cream cheese with Bar le Duc

Crackers

Coffee

Canapé Monte Carlo. Purée of foie gras lightly mixed with a little stiff mayonnaise and spread on thin toast. Garnish around the edge with chopped yolks of hard-boiled eggs, and serve on napkins with parsley in branches.

Eggs Persanne. Place hot poached eggs on a round toast, cover with tomato sauce and sprinkle with fine chopped ham and parsley.

Tosca salad. Cut in fine strips about one inch long some boiled ham, tongue, cooked potatoes and buttons of artichokes. Arrange in salad bowl with some asparagus tips in the center, garnish with the chopped yolks and whites of hard-boiled eggs, separate; and serve with French dressing.

Consommé Madrilène. Slice a handful of sorrel and cook for five minutes in consommé. Add vermicelli and one tomato cut in small dices. Serve grated cheese separate.

Boiled salmon, sauce Anglaise. Cook the salmon in the same manner as for Hollandaise. For sauce Anglaise use one pint of Hollandaise sauce, mixed with two chopped hard-boiled eggs, sliced chives, chopped parsley and chervil. Serve separate.

Stanislaus salad. Remove the inside leaves of a whole head of lettuce, leaving a green bowl. Put in bottom, celery cut in long strips, with slices of grapefruit and seedless grapes cut in half, on top. Sprinkle with chopped walnuts. Serve with French dressing.

Ragout fin. Slice some parboiled tender sweetbreads, chickens' livers, chickens' combs, chickens' kidneys and truffles, and sauté in butter, cooking each separately. Then put all in one pan, add a half glass of good sherry, boil for one minute, add a half pint of brown gravy, simmer for a few minutes, and serve with chopped chervil on top. Chickens' combs and kidneys come in bottles from France. If you wish you may cut the tips from raw rooster combs, put in boiling water for a minute, when they can be rubbed with salt to remove the skin. Then soak in cold water to cause the blood to run out, and boil in salt water till soft.

Cream cheese with Bar le Duc. Mix some cream cheese with a little whipped cream and spread on plate in the shape of a ring. Put some red Bar le Duc jelly in center. Serve toasted crackers separate.

DECEMBER 30

BREAKFAST LUNCHEON

Grapefruit Plain consommé in cups

Pork sausages Apple sauce Fried fillet of sole, rémoulade

Wheat cakes Coffee Brie cheese and crackers Coffee

DINNER

Potage Jackson Crab meat Monza

Chicken dumplings, sauce Allemande

Braised beef à la mode Peas à la Français

Duchesse potatoes

Pineapple biscuit glacé

Assorted cakes Coffee

Fried fillet of sole. Clean and trim the fillets, season with salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and fry in swimming hot lard for five minutes. Remove and serve on napkin with quartered lemons and fried parsley. Sauce separate.

Rémoulade sauce. Take a handful of spinach, one of watercress and one of parsley and mash fine in a mortar. Put in a cloth and press out the juice. Mix the juice with a pint and a half of mayonnaise, add four chopped gherkins and some sliced chives.

Crab meat, Monza. Wash carefully one pound of fresh mushrooms, and cut each one in four. Put in sauté pan with two ounces of butter and simmer for thirty minutes. When the mushrooms are soft add the meat of one crab cooked in cream. Before serving add one gill of dry sherry wine.

Crab meat in cream. Remove the meat from the shell of a boiled crab. In a sauce pan put a piece of butter the size of an egg, and place on stove. When warm add two spoonsful of flour and allow to become hot, then add one pint of boiling milk and one-fourth of a pint of hot cream. Stir well and boil for ten minutes. Season with salt and Cayenne pepper, then add the crab meat and serve in deep dish. Serve dry toast separate.

Chicken dumplings. (Quenelles de volaille). Take the breast of a raw fowl and trim carefully away the fat, using the white meat only. Chop very fine and pass through a fine sieve, place in a bowl on ice, season with salt and Cayenne pepper, and with a wooden spoon stir in little by little some very thick cream (not whipped), which has been kept on ice. Add the cream until you have nearly double the amount of force meat. Have two teaspoons in cold water. Take one and fill with the force meat, make a little hole in the middle and fill with goose liver purée and close up. Remove the dumpling from the first spoon with the other one and place on a buttered pan, and continue. When enough are formed cover with stock and bring to the boiling point, then set off the fire and let stand for ten minutes on the back of the range. The force meat may be used for small dumplings without the purée of goose liver; or some other filling may be used. Make them small for garnishing consommé, vol au vent, patties, financière, tortue, etc. The force meat is also used to make timbales of chicken.

Sauce Allemande. Cut up three pounds of veal bones, put in vessel with two gallons of water, bring to a boil and skim. Add one onion, a carrot, a little celery and leek, some pepper berries, two cloves, a sprig of thyme and some salt. Boil for two hours and strain. Put in sauce pan three ounces of butter, when hot add two ounces of flour and heat again. Then add a pint and a half of the broth, boil for ten minutes, season and strain. This is the foundation of many fancy sauces.

Potage Jackson. Potato soup with small pieces of macaroni added.

DECEMBER 31

BREAKFAST LUNCHEON

Raw apples Poached eggs, Zingara

Rolled oats with cream Calf's head, vinaigrette

Buttered toast Boiled potatoes

Cocoa with whipped cream Lemon pie

Coffee

DINNER

Toke Point oysters

Potage Américaine

Fillet of sole, Valeska

Saddle of lamb, international

Chiffonnade salad

Coffee ice cream

Alsatian wafers

Demi tasse

Poached eggs, Zingara. Poached eggs on toast. Cover with tomato sauce and small strips of tongue.

Potage Américaine. Put in a pot one onion, one leek, and a little celery, and simmer in three ounces of butter until soft. Then add two spoonsful of flour and simmer again. Now add one peeled and cut up squash, a bouquet garni and two quarts of stock, and boil till well done. Remove the bouquet garni and strain the remainder through a fine sieve. Season with salt and pepper. Before serving add one cup of cream and two cups of plain boiled rice.

Fillet of sole, Valeska. This is stuffed fillet of sole with a slice of lobster and a slice of truffle on top, and cooked in white wine. Reduce broth and add Hollandaise sauce, and stir in a spoonful of écrevisse butter to give a pink color.

Saddle of lamb, international. Put saddle of lamb in a roasting pan with one carrot, an onion, a piece of celery, a few pepper berries and some parsley in branches. Season the saddle with salt and pepper, rubbing in well. Spread some butter over the top and roast in oven, basting continually so it will not become dry. Cook for forty minutes, then take saddle from the pan, remove the fat and add to the gravy a spoonful of flour and a cup of stock or hot water, salt, cook for five minutes and strain. Before serving add one-half gill of sherry wine. For international garnishing use a bouquet each of purée of peas, mashed potatoes and purée of chestnuts.

Coffee ice cream. Add to vanilla ice cream before freezing one pint of strong coffee and one-quarter pound of sugar.

Calf's head, plain. Cut the flesh, tongue and brains from the skull and put in cold water for six hours. Put the brains aside. (See index for calf's brains.) Put the rest of the meat on the fire in water with a handful of salt, bring to a boil and allow to cool. Then cut in square pieces, leaving the tongue whole. Put the cut-up pieces in a pot, cover with water, add one handful of salt, a carrot, an onion, a spoonful of black pepper berries, one bouquet garni and a lemon cut in two. Boil till well done. If not to be used right away put in earthen jar and strain the broth over it.

Vinaigrette sauce. Chop fine one small sour pickle and add salt, some fresh-ground black pepper, one spoonful of vinegar, two spoonsful of olive oil, some sliced chives, chopped parsley and chervil. If desired, add one chopped shallot and a spoonful of chopped capers.