Front matter (continued 5)

Sauce Venitienne. Use any kind of white meat or fish sauce, depending upon what it is to be used with, and color with green vegetable coloring. Use enough color to make the sauce bright green.

Soufflé glacé (plain). Whip a pint of rich cream. Beat the yolks of four eggs with one-quarter pound of sugar, until very light, then add the cream to it. Beat the whites of five eggs very stiff, and add to the cream. Put into fancy paper cases, specially made for this purpose, and freeze in the ice cream box. If you have no ice cream box, put them in a thin vessel, cover tightly, and pack in cracked ice with rock salt mixed with it.

MAY 27

BREAKFAST LUNCHEON

Fresh raspberries with cream Eggs, presidential

Shirred eggs with bananas Frogs' legs, Greenway

Dry toast Broiled squab chicken on toast

Coffee Soufflé potatoes

Hearts of romaine, Roquefort dressing

Strawberries à la mode

Lady fingers Coffee

DINNER

Crème cardinal

Radishes

Crab meat, gourmet

Small tenderloin steak, Fedora

Artichokes, sauce mousseline

Watercress, salad

Wine jelly, au Chartreuse

Assorted cakes Coffee

Shirred eggs with bananas. Peel a banana and slice it very fine. Put half and half in two buttered shirred egg dishes, and allow to become hot. Then put two eggs in each dish, season with salt and pepper, put in oven and cook.

Eggs, presidential. Boil until quite soft some left-over roasted or boiled chicken, mix with a little cream sauce, season well, and pass through a fine sieve. Place on artichoke bottoms, put on a buttered dish, and set in oven to get hot. Then lay a poached egg on top, cover with well-seasoned cream sauce, and put two slices of truffle on top.

Frogs' legs, Greenway. Cut a dozen frogs' legs in two, and sprinkle with salt and pepper. Melt two ounces of butter in a sauté pan, add the frogs' legs and simmer for five minutes, then add a spoonful of flour and simmer again for a few minutes. Then add one-half glass of white wine, one cup of chicken broth, or any kind of clear white broth, some chopped chives, parsley and chervil, and cook for five minutes. Before serving season well, and bind with the yolk of one egg and one-half cup of cream.

Strawberries, à la mode. Selected strawberries with vanilla ice cream on top.

Raspberries, à la mode. Prepare in the same manner as strawberries à la mode.

Crème cardinal. Pound the shells of two lobsters very fine, in a mortar. Then put in a casserole with three ounces of butter, a sliced onion and carrot, one leek and a little celery, and simmer for twenty minutes. Take care that it does not burn, and simmer slowly. Then add three ounces of flour, mix well, add two quarts of milk, season well with salt and a little Cayenne pepper, boil for half an hour, and then strain through a fine sieve or cheese cloth. Return to the casserole, bring to a boil, and bind with the yolks of two eggs and one-half cup of cream. Put in a soup tureen. Cut the tail of a lobster and two truffles in small dices, put them in a casserole, season with salt and a little Cayenne pepper, add a pony of good brandy and a pony of dry sherry, bring to a boil, and pour into the soup.

Small tenderloin steak, Fedora. Season four small tenderloin steaks with salt and pepper, roll in oil, and broil; or sauté in butter. When done place on top of a thin slice of heated, or fresh-boiled, ham, and cover with Bordelaise sauce.

MAY 28

BREAKFAST LUNCHEON

Strawberry jam Grapefruit with chestnuts

Calf's liver and bacon Eggs, Columbus

Baked potatoes Broiled pig's feet, tomato sauce

Rolls Mashed turnips

Coffee Cannelons à la crème

Demi tasse

DINNER

Consommé, profiteroles

Lyons sausage

Sand dabs, Grenobloise

Broiled chicken, Tyrolienne

Potatoes château

String beans in butter

Chiffonnade salad

Fresh raspberry cup

Macaroons

Coffee

Eggs, Columbus. Put some green peppers in hot, swimming lard for a minute. Then peel and cut in orange shape. Cut some pimentos in orange shape. Heat both in warm butter, lay two of each on each poached egg on toast.

Cannelons à la crème. Roll out half a pound of puff paste, that was made with six turns, to about one-eighth inch thick. Cut in strips eight inches long and one inch wide. Wash with egg, and roll on buttered sticks about one inch in diameter. Place on pan and bake in moderate oven. Remove the sticks while hot. When cold fill with sweetened whipped cream.

Cornets à la crème. Same as for cannelons, but roll the strips around cornecopia shaped sticks, or tins.

Consommé, profiteroles. Make a cupful of cream puff paste, add two spoonfuls of grated cheese, put in pastry bag with round tube, and dress on pan. Make very small, about the size of a pea. Put in oven and bake. Serve separate with hot consommé.

Sand dabs, Grenobloise. Remove the skins from four sand dabs, dry with a towel, season with salt and pepper, roll in flour, and fry in pan with butter. Remove to a platter. Put two ounces of butter in the pan, cook until the color of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and lay two slices of lemon on top of each fish.

Broiled chicken, Tyrolienne. Cut a spring chicken in four, lay in a deep porcelain dish, sprinkle with salt and pepper, add one shallot or small onion, chopped fine, a little chopped parsley and tarragon, two cloves, and half a cup of olive oil. Let it stand for one hour. Then take out the chicken and roll in freshly made bread crumbs, and broil slowly for fifteen minutes. Place on a platter and garnish with two lemons cut in half, and parsley in branches. Serve rémoulade sauce separate.

MAY 29

BREAKFAST LUNCHEON

Gooseberries with cream Assorted hors d'oeuvres

Boiled eggs Clam broth in cups

Toast Melba Fried smelts, sauce Tartar

English breakfast tea Asparagus Polonaise

Cornet à la crème

Coffee

DINNER

Potage Albert

Sardines on toast

Boiled Lake Tahoe trout, pepper sauce

Hollandaise potatoes

Shad roe, Bordelaise

Peas and carrots in cream

Lettuce and grapefruit salad

Jelly roll

Demi tasse

Potage, Albert. Two-thirds purée of potato soup and one-third very thick Consommé Julienne.

Boiled lake trout, pepper sauce. Put two trout in a fish kettle filled with water. Season with salt, add a sliced onion, one carrot, a bouquet garni, and a spoonful of whole black peppers tied in a cheese cloth. Boil until done. Put the fish on a napkin, and garnish with small round boiled potatoes, parsley in branches, and quartered lemons. Serve pepper sauce separate.

Pepper sauce. Crush with a bottle on a hardwood table or marble one spoonful of whole black peppers. Put the crushed peppers in a casserole with a glass of white wine. Boil until nearly dry, add a pint of cream sauce, boil a minute, and strain through a cheese cloth. Season with salt.

Shad roe, Bordelaise. Place four shad roe in a buttered pan, season with salt and pepper, put a few pieces of butter on top, put in oven and cook for five minutes, basting all the time. Then sprinkle with three very finely chopped shallots, a little chopped parsley, chervil and chives, and the juice of one lemon. Bake in oven, and serve on platter with its own sauce.

Jelly roll. One-half pound of flour, six eggs, one-half ounce of baking powder, and some vanilla flavoring. Sift the flour and baking powder together. Beat the sugar and eggs together until light, then add the flour and flavoring, and mix. Spread very thin on paper, place in pan and bake. When done turn over on a paper that has been dusted with sugar. Peel the paper from the bottom of the cake at once. Spread with some jelly or marmalade, and roll up tightly. When cold cut in slices.

MAY 30

BREAKFAST LUNCHEON

Sliced peaches with cream Cantaloupe

Fried eggs with chives Frogs' legs sauté à sec

Dry toast Blood pudding, sauce Robert

Coffee Mashed potatoes

Escarole and chicory salad

Apple turnover

Demi tasse

DINNER

Consommé Venitienne

Fillet of halibut, Lilloise

Tournedos, Bayard

Jets de houblons

Potatoes à la Reine

Green corn

Hearts of romaine, egg dressing

Mousse au chocolat

Small cakes Coffee

Fried eggs with chives. Put an ounce of butter in a frying pan, break four eggs into the pan, season with salt and pepper, sprinkle some chives, chopped very fine, on top of the eggs, and fry.

Blood pudding, sauce Robert. Get two pounds of blood pudding from the butcher, put in frying pan with one ounce of melted butter, and fry for about fifteen minutes. Serve on a platter covered with sauce Robert.

Apple turnovers. Roll out some puff paste about one-eighth inch thick. Cut with a round cutter about four inches in diameter. Wet the edges with water, place a spoonful of chopped apples mixed with sugar and a little cinnamon on the center, and fold over, bringing the edges together, press a little, wash the top with beaten eggs and bake. When nearly done dust some powdered sugar on top, and return to oven until glacéed.

Consommé Venitienne. In a bowl mix one and one-half spoonfuls of flour with three whole eggs and a little salt. Let this run through a colander into a quart of boiling consommé. Continue boiling for two minutes.

Fillet of halibut, Lilloise. Place four fillets of halibut in a buttered pan, season with salt and pepper, add a half glass of white wine, cover with buttered paper, and set in oven for ten minutes. Then put the fillets on a platter, and put in the fish pan one-half pint of white wine sauce and one-half pint of tomato sauce. Bring to a boil, and strain. Cut two slices of bacon in strips like matches (Julienne style), fry, and put in the sauce. Also add six leaves of tarragon chopped fine, season well, and pour over the fish.

Tournedos, Bayard. Season four small tenderloin steaks with salt and pepper. Heat two ounces of butter in a sauté pan, and sauté the fillets. Dress on toast spread with foie gras. Pour over them sauce Madère, to which has been added some sliced fresh mushrooms sauté in butter. Garnish with small round chicken croquettes, about one inch in diameter.

Mousse au café. Mix the yolks of six eggs with one-quarter pound of syrup at about twenty-eight degrees. Put in a basin in bain-marie and cook until it thickens. Remove from the fire and beat until cold. Add one-half cup of strong coffee and one pint of whipped cream. Mix well, put in mould and freeze. Serve decorated with sweetened whipped cream.

Mousse au chocolat. Same as above, but flavor with two ounces of melted cocoa or chocolate, instead of coffee.

MAY 31

BREAKFAST LUNCHEON

Fresh strawberries with cream Canapé Norway

Breakfast sausages with apple sauce Eggs Biarritz

Rolls English mutton chops, tavern

Coffee Camembert cheese with crackers

Coffee

DINNER

Crème Congalaise

Bass, Niçoise

Potatoes nature

Chicken sauté, demi-deuil

Timbale of rice

Flageolets in butter

Alligator pear salad

Peach, Bourdaloue

Assorted cakes

Demi tasse

Canapé Norway. Spread four pieces of toast with butter, lay thin slices of smoked salmon on top, trim to diamond shape, and dress on napkin. Garnish with parsley and lemon.

Eggs, Biarritz. Spread four pieces of toast with anchovy butter, lay on each piece a hard-boiled egg cut in two. Put a stuffed olive on each half of egg.

Crème Congalaise. Add a spoonful of curry powder to a cream of chicken soup. Also add the breast of a boiled chicken cut in small dices.

Bass, Niçoise. Cut a three-pound bass in slices about one inch thick. Put in a buttered fish pan, season with salt and pepper, spread over the top one-half teaspoonful of chopped garlic, four peeled and chopped tomatoes, some chopped parsley, and three ounces of butter in small bits. Put in oven and bake for twenty minutes. Serve from pan, direct from the oven. Other large fish may be prepared in the same manner.

Chicken sauté, demi-deuil. Cut a spring chicken in four, season with salt and pepper, put in a sauté pan with two ounces of butter, and simmer for five minutes, without allowing to get color. Then sprinkle with a spoonful of flour, and simmer again. Then add a cup of chicken broth or white bouillon, and boil for ten minutes. Then remove the chicken to a platter. Mix one-half cup of thick cream and the yolks of two eggs, and let it run into the boiling sauce. Season well, and strain. Slice one-half can of French mushrooms and two truffles, and add to the sauce. Heat, and pour over the chicken.

Timbale of rice. Make a risotto. Butter four timbale moulds, fill with risotto, and turn over on a platter. Serve with any desired sauce, such as suprême, cream, tomato, Madeira, etc. Or serve plain, as a garnish.

JUNE 1

BREAKFAST LUNCHEON

Blackberry jelly Little Neck clams on half shell

Ham and eggs Consommé in cups

Rolls Cheese straws

Coffee Fried calf's brains, tomato sauce

Potatoes au gratin

Cold asparagus, mustard sauce

Raspberries à la mode

Sponge cake Demi tasse

DINNER

Roçol soup, à la Russe

Boiled salmon, sauce diplomate

Larded tenderloin of beef, St. Martin

Green corn

Fresh Lima beans

Potatoes Marquise

Chicory salad with a chapon

Vanilla plombière

Macaroons Coffee

Fried calf's brains, tomato sauce. Cut two cold boiled calf's brains in two lengthwise, season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in very hot swimming fat, and serve on napkin with parsley and lemon. Serve tomato sauce separate.

Boiled calf's brains. Let two fresh calf's brains soak in cold water for an hour, so the blood will run out. Then remove the skin with the fingers. Put in a casserole, cover with cold water, add salt, a bouquet garni, one-half of an onion, sliced, one-half of a carrot, sliced, and one-half of a wine-glassful of vinegar. Bring to the boiling point, skim, and let slowly simmer for ten minutes. Remove from the water and serve on napkin, with parsley and lemon. Serve melted butter, or other sauce, separate.

Roçol soup à la Russe. In a casserole put one veal knuckle, one pound of shin of beef, two slices of raw bacon, two slices of raw ham, and one soup hen. Cover with four quarts of water, add a spoonful of salt, bring to a boil, and skim well. Then add two carrots, two onions, two turnips, and a bouquet garni. As the meats become soft remove and cut in small squares. Then strain the broth through a cheese cloth into another casserole. Take off the fat from the top and bring to a boil. While it is boiling let one-half pound of farina run slowly into it. Cook for fifteen minutes, add the meats, season with salt, pepper, and a little chopped parsley and fennel.

Boiled salmon, sauce diplomate. Serve boiled salmon on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve sauce diplomate separate.

Sauce diplomate. To a pint of cream sauce add a spoonful of lobster butter and a spoonful of anchovy paste. Stir well, add a little Cayenne pepper, and three ounces of butter, little by little. Strain and serve.

Larded tenderloin of beef, St. Martin. Roast a larded tenderloin, and make a brown gravy. Put the tenderloin on a platter, and cut one slice for each person, leaving the remainder whole. Garnish with chickens' livers sauté in butter on each side of the platter. Add three sliced truffles and one-half glass of Madeira to the brown gravy, and boil for ten or fifteen minutes. Season well, and pour over the beef.

Potatoes Marquise. Same as Duchesse potatoes.

JUNE 2

BREAKFAST LUNCHEON

Stewed prunes Cantaloupe

Boiled eggs Eggs, Fedora

Dry toast Lamb chops, Bradford

Ceylon tea Sybil potatoes

String bean salad

Strawberry cream pie

Coffee

DINNER

Consommé Caroline

Ripe California olives in oil and garlic

Fillet of trout, Rachel

Roast duckling, apple sauce

Artichoke bottoms, au gratin

Fresh asparagus, Hollandaise

Escarole salad

Mousse au café

Demi tasse

Eggs, Fedora. Cut four hard-boiled eggs in two, lengthwise, remove the yolks and mash with a fork, in a bowl. Then add one-half cup of fresh bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped chives and parsley, and one ounce of butter. Mix well, and fill the boiled whites with the mixture. Then roll in the beaten whites of eggs, and then in bread crumbs, and fry in hot swimming fat. Serve on a napkin, with fried parsley. Serve cream of tomato sauce separate.

Lamb chops, Bradford. Broil eight nice lamb chops, place on a platter, and garnish with stuffed hot olives. Pour sauce Madère, to which has been added whole fresh mushrooms sauté in butter, over the chops.

Consommé, Caroline. Make a royal with eight eggs to a quart of milk, or four eggs to a pint; add a little salt, pepper, and some grated nutmeg. Strain into a buttered mould, set in a bain-marie and boil. When set, and cold, remove from the mould and cut in small squares. Serve in very hot consommé with one spoonful of boiled rice to each person.

Fillet of trout, Rachel. Cut the fillets from two Tahoe trout. Use the bones and head to make a sauce Génoise. Put the fillets in a buttered fish pan, season with salt and pepper, add one-half glass of claret, and one-half glass of fish stock, bouillon or water, cover, and simmer for ten minutes. Remove the fish to a platter. Add to the sauce half of the tail of a lobster, one truffle, six heads of canned mushrooms cut in small squares, and one dozen small fish dumplings. Pour over the fish.

Chicory salad with chapon. Serve the salad with French dressing. Chapon is a crust of French bread rubbed with garlic, and added to the salad to flavor same.

JUNE 3

BREAKFAST LUNCHEON

Preserved pears Crab legs, à la Stock

Omelet with parsley Eggs en cocotte, D'Uxelles

Rolls English rump steak, maître d'hôtel

Coffee French fried potatoes

Wax beans in butter

Sliced peaches with whipped cream

Lady fingers

Demi tasse

DINNER

Cream of green corn

Salted almonds

Écrevisses, Lafayette

Roast leg of mutton, au jus

Mashed summer squash

Potatoes, St. Francis

Field salad

Burgundy punch

Assorted cakes

Coffee

Crab legs, Stock. For four persons, put two leaves of lettuce on each dinner plate. Slice fine a head of lettuce and put on top of the lettuce leaves. Add to each plate one slice of peeled tomatoes, and on top place four legs of crab, or some crab meat, and two fillets of anchovies on top of the crab. Put in a salad bowl one spoonful of vinegar, one of tomato ketchup, one of Chili sauce, two of olive oil, one-half teaspoonful of Worcestershire sauce, one teaspoonful of salt, a little paprika, and some chopped chives. Mix well, and pour over the salad on the plates. Serve very cold.

Eggs, D'Uxelles. For individual portions, put in a buttered cocotte dish one spoonful of D'Uxelles (Jan. 10), break an egg on top, season with salt and pepper, put a little more D'Uxelles on top of the egg, then a little grated cheese and small bits of butter, and bake in oven until egg is set. Serve on a napkin.

Omelet with parsley. Beat eight eggs, season with salt, pepper and chopped parsley, add a spoonful of thick cream, and cook in the usual manner.

Burgundy punch. Two pounds of sugar, two quarts of water, the juice of six lemons and the rind of one, and one piece of cinnamon stick. Let the mixture infuse for about two hours. Freeze, and then add one pint of claret, a small glass of cognac, and a drop of red coloring.

Whipped cream. Put one-half pint of double cream into a bowl and whip until quite stiff, then add two ounces of powdered sugar and a few drops of vanilla extract. Mix well, and keep in a cool place until needed.

Sliced peaches with whipped cream. Peel and slice some ripe peaches, and sprinkle with a little sugar. Serve in individual dishes with a spoonful of whipped cream on the side.

Sliced bananas with whipped cream. Prepare in the same manner as peaches.

Sliced fruits with whipped cream. Prepare oranges, pears, figs, etc., in the same manner as peaches.

Berries of all kinds with whipped cream. Hull and wash the berries, dry in cheesecloth, and prepare in the same manner as peaches.

Cream of green corn. Put two pounds of veal bones in a casserole, cover with cold water, bring to a boil, and cool off in cold water. Put the bones back in the vessel in from three to four quarts of fresh water, add a little salt and a bouquet garni, bring to the boiling point, and skim. Cook for about one hour, then add eight ears of green corn and one pint of milk, and boil for ten minutes. Then take out the ears, cut off the grains and chop very fine, or mash in a mortar. Heat three ounces of butter in a casserole, then add three spoonfuls of flour, and when heated add two quarts of the strained veal and corn stock. Bring to a boil, stirring well with a whip. Let it boil slowly, add the corn, and cook for about thirty minutes. Strain through a fine sieve or cheesecloth, put back in the casserole, season to taste with salt and a little Cayenne pepper, stir in two ounces of sweet butter, and serve hot.

Écrevisses, Lafayette. Écrevisses, crawfish and crayfish are the same. Take the tails of twenty-four of the fish and put in sauté pan with two ounces of butter, season with salt and pepper, and simmer for five minutes. Then add a half glass of sherry wine and simmer until nearly dry; then add one and one-half cups of thick cream, and boil for five minutes. Thicken with the yolks of three eggs mixed with one-half cup of cream. Do not let it quite reach the boiling point after the yolks of eggs are added. Add a pony of very dry sherry wine, and serve in chafing dish.

Mashed summer squash. Peel three pounds of summer squash, cut in half, and put in casserole with two ounces of butter, season with salt and pepper, cover, and cook in oven for thirty minutes. Then strain through a fine sieve, put back in casserole, add two additional ounces of butter, and if too thick add a spoonful of thick cream.

JUNE 4

BREAKFAST LUNCHEON

Sliced figs with cream Cold eggs, Danoise

Bacon and eggs Broiled sea bass, maître d'hôtel

Chocolate with whipped cream Breast of squab, sauté in butter

Rolls Summer squash, Native Son

Potatoes sauté

Watermelon

Coffee

DINNER

Consommé Japonnaise

Radishes

Shad roe, en bordure

Cucumber salad

Tenderloin of beef, Voisin

Potatoes allumette

Lettuce and alligator pear salad

Vanilla ice cream

Assorted cakes

Demi tasse

Sliced figs with cream. Peel and slice some fresh figs and serve on a compotier, with powdered sugar and cream separate.

Cold eggs, Danoise. Make four pieces of anchovy toast, and lay on each a hard-boiled egg cut in two lengthwise. Cover the eggs with mayonnaise sauce.

Breast of squab, sauté in butter. Cut out the breasts of four raw squabs, season with salt and pepper, and roll in flour. Heat two ounces of butter in a sauté pan, add the squab breast and cook for about ten minutes, or until brown on both sides. Place on a platter, pour butter sauce over them, sprinkle with a little chopped parsley, and garnish with watercress and two lemons cut in half.

Summer squash, Native Son. Cut off the corn from four ears. Peel one pound of summer squash, and cut in one inch squares. Put them, with the corn, in a bowl and add three peeled tomatoes cut in squares. In a casserole put one chopped onion with two ounces of butter, and simmer until yellow, then add the corn, tomato and squash, season with salt and pepper, cover, and simmer for thirty minutes.

Consommé Japonnaise. Consommé aux perles de Nizam colored with yellow Breton coloring.

Shad roe, en Bordure. Butter a plank, lay four shad roe on top, season with salt and pepper, put small bits of butter on top of each roe, and set in oven. After ten minutes turn the roes over, make a bordure of potato croquette mixture around the plank, and return to oven to cook until done. Pour a little maître d'hôtel sauce on top, and garnish with parsley in branches and quartered lemons.

Tenderloin of beef, Voisin. Roast tenderloin of beef, garnished with fresh artichoke bottoms filled with tomatoes cut in small squares, sautéed in butter, and well seasoned. Serve sauce Choron separate.

Potatoes, allumette. Cut four potatoes in the form of matches, dry with a napkin, and fry in hot swimming lard until yellow and crisp. Remove, salt well, and serve on a napkin.

JUNE 5

BREAKFAST LUNCHEON

Raspberry jam Shirred eggs, Monaco

Salted salmon belly, melted butter Lake Tahoe trout, meunière

Baked potatoes Potatoes O'Brien

Rolls Tomatoes, Mayonnaise

Coffee Cream fritters

Demi tasse

DINNER

Little Neck clams on shell

Sorrel soup, à l'eau

Salted hazelnuts

Terrapin sauté, au beurre noisette

Fillet of bass, 1905

Asparagus, Hollandaise

Waldorf salad

French pastry

Coffee

Salted salmon belly, melted butter. Soak a salted salmon belly in cold water over night. Then place in vessel and cover with fresh cold water, bring to a boil, and then set at side of the range for twenty minutes. Dish up on a napkin on a platter, garnish with parsley in branches and quartered lemons. Serve melted butter separate.

Shirred eggs, Monaco. Put six chopped shallots in a casserole with one ounce of butter. Heat slightly, then add six sliced fresh mushrooms and one peeled and sliced tomato; season with salt and pepper, and simmer for ten minutes. Butter four individual shirred egg dishes, pour in the above preparation, break two eggs in each, season with salt and pepper, and cook in oven for five minutes.

Cream fritters. Mix two ounces of corn starch, four ounces of sugar, the yolks of four eggs, and half of the peel of a lemon, and warm up in a double boiler. Bring one-half pint of milk to the boiling point and add it to the mixture. Continue boiling, and stir all the time until it becomes thick. Then spread it on a platter about a half inch thick, and allow to become cold. Cut in pieces about two inches square, roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in swimming lard, or in frying pan with plenty of melted butter. Dress on a napkin, and serve vanilla cream sauce separate.

Sorrel soup, à l'eau. Clean one pound of sorrel, wash well, and slice very thin. Put in casserole with two ounces of butter, cover, and simmer for five minutes. Then add two quarts of water, season with salt and pepper, add three sliced rolls, or one-half loaf of sliced French bread, and boil slowly for one hour. Put the yolks of three eggs in a large cup and fill with cream, mix, and let it run into the boiling soup. Serve at once.

JUNE 6

BREAKFAST LUNCHEON

Strawberries with cream Antipasto

Broiled mutton chops Eggs, Belmont

Lyonnaise potatoes Chickens' livers, au Madère

Rolls Risotto

Coffee Camembert cheese with crackers

Coffee

DINNER

Consommé Marchand

Pim olas

Fillet of sole, Mantane

Roast chicken

Corn au gratin

Stewed tomatoes

Potato croquettes

Escarole salad

Soufflé glacé, Pavlowa

Assorted cakes

Coffee

Eggs, Belmont. Butter four timbale moulds, put in each a spoonful of D'Uxelles, break an egg on top, season with salt and pepper, put in bain-marie, and bake until the eggs are set. Then turn out on a platter and cover with tomato sauce, to which a little chopped truffle has been added.

Consommé, Marchand. Cut a truffle Julienne style; also the breast of a boiled fowl and a few slices of smoked beef tongue. Serve in one quart of boiling well-seasoned consommé.

Pim olas. Pim olas are small green olives stuffed with red peppers (pimentos). They may be obtained in bottles of any grocer.

Fillet of sole, Mantane. Cut and trim four fillets of sole, fold over, season with salt and pepper, lay in a buttered sauté pan, add one-half glass of white wine, cover with buttered manilla paper, put in oven and bake for twelve minutes. Serve on a platter covered with Béarnaise sauce.

Soufflé glacé, Pavlowa. Whip a pint of rich cream until thick. Beat the yolks of four eggs with one-quarter pound of sugar, until very light. Then add it to the cream, with a pony of maraschino. Whip the whites of five eggs very hard, and add them to the mixture, mixing lightly. Then fill fancy paper cases until about one inch higher than the edges, and set to freeze. When hard, and just before serving, dip the tops in grated chocolate.

Soufflé glacé, St. Francis. Make a soufflé glacé Pavlowa mixture, dress in fancy paper cases, using a pastry bag with a fancy tube. Sprinkle some chopped pistache nuts on top, and freeze.

JUNE 7

BREAKFAST LUNCHEON

Blackberries with cream Cantaloupe

Plain scrambled eggs Baked beans, Boston style

Dry toast Brown bread

English breakfast tea Citron preserves

Kisses

Demi tasse

DINNER

Soft clam soup, Salem

California ripe olives

Boiled Tahoe trout, sauce mousseline

Potatoes nature

Cucumber salad

Vol au vent Toulouse

Stuffed capon, St. Antoine

Peas à la Française

Cardon à la moelle

Hearts of lettuce, French dressing

Coupe Orientale

Allumettes

Coffee

Soft clam soup, Salem. Remove the bellies from two dozen clams and put the remainder, with their juice, in a casserole. Add a quart of water, a bouquet garni, and some salt; bring to a boil, and strain over the clam bellies, which have been placed in a vessel. Bring to a boil again and add one pint of thick cream and two ounces of sweet butter. When butter is melted, season with salt and a little Cayenne pepper, and serve in a tureen. Serve broken crackers separate.

Boiled Tahoe trout, sauce mousseline. Put two Tahoe trout in a vessel in cold water, add one-half glassful of white wine vinegar, half of an onion and half of a carrot sliced, a bouquet garni, and a small handful of salt. Bring to a boil, and set on side of the range for twenty minutes. Serve on a platter on a napkin, garnished with small round boiled potatoes, lemons cut in two, and parsley in branches. Serve sauce mousseline separate. The potatoes may be served separate if desired.

Kisses. One pound of sugar, the whites of seven eggs, and some vanilla flavoring. Mix the sugar with a little water and boil until it is thick and sticky when cooled on a saucer. Beat the whites of the eggs until very stiff and dry, then add the hot sugar and continue beating until it becomes cold. Add a few drops of vanilla extract, and dress in a fancy shape on a buttered pan. Use a pastry bag with a fancy tube for forming them. When dry bake in a nearly cool oven.

Allumettes. Roll out some puff paste that was made with six turns, until it is about one-eighth inch thick. Spread with royal icing, and cut in strips about three-quarters of an inch wide and three inches long. Place on a wet baking pan, with a little space between, and bake in a moderate oven.

Royal icing (glacé royal). Put one-half pound of icing sugar in a bowl with the whites of two eggs and a couple of drops of lemon juice. Beat with a wooden spoon until very light and firm. While beating be careful that it does not dry on the sides of the bowl, and when finished cover immediately with a damp cloth. This icing may be used for frosting cakes, or for ornamental work.

JUNE 8

BREAKFAST LUNCHEON

Sliced peaches with cream Shirred eggs, Argenteuil

Chipped beef on toast Sweetbreads braisé, St. George

Crescents and rolls Flageolet beans, au cerfeuil

Cocoa Purée of potato salad

French pastry

Coffee

DINNER

Consommé Colbert

Salted almonds

Boiled turbot, Jean Bart

Potatoes, nature

Filet mignon, Rossini

Green corn

Broiled egg plant

Hearts of romaine, Roquefort dressing

Champagne punch

Lady fingers

Demi tasse

Chipped beef on toast. Cut one pound of smoked beef in very thin chips, put in hot water and bring to a boil. Then drain off the water and add a cup of very thick cream, boil again, and thicken with the yolks of two eggs and half a cup of thick cream. Let it come nearly to a boil, taste to see if sufficiently salt, add a little white pepper, and serve on four pieces of dry toast.

Shirred eggs, Argenteuil. Cut the tips, about one and one-half inch long, from one pound of asparagus, put in salted water and boil until soft, then drain off the water. Butter well four shirred egg dishes, and put the asparagus tips in them in equal portions. Crack two eggs in each dish, season with salt and pepper, put small bits of butter on top, and cook in oven for five minutes.

Sweetbreads braisé, St. George. Braise some sweetbreads, place on a platter, and garnish with okra and tomatoes sauté and green peppers cut like matches and sautéed in butter. Serve sauce Choron separate.

Okra and tomatoes sauté. Cut both ends off of one pound of okra, put in cold water and bring to a boil, then drain off the water. Peel and cut in quarters two or three large tomatoes, place them in a casserole with two ounces of butter, heat through, add the okra, season with salt and pepper, cover, and allow to simmer slowly for twenty minutes. Serve as a vegetable course, or as a garnish.

Flageolet beans, au cerfeuil. Put in a casserole two cans of flageolet beans and one quart of fresh water, bring to a boil, and drain. Return the beans to the casserole, add two ounces of sweet butter, a little salt and pepper, and one spoonful of chopped chervil. Simmer for five minutes.

Purée of potato salad. Boil four white potatoes in salted water, and pass through a fine sieve. Add one spoonful of vinegar, two spoonfuls of olive oil, a little Cayenne pepper, and salt if necessary. Set in ice box until cold. Then mix well with a wooden spoon. If too thick stir in a little hot bouillon or water. Be sure it is hot, as cold will not do. Serve in a salad bowl with finely chopped parsley on top.

Fillet of turbot, Jean Bart. Place four trimmed fillets of turbot in a buttered sauté pan, and season with salt and pepper. Place on each fillet a well-washed head of fresh mushroom and two leaves of tarragon; add one-half glass of white wine and one-half cup of water. Cover with buttered paper, bring to a boil, and set in oven for fifteen minutes. Then remove the fillets to a platter, and put one pint of white wine sauce in the sauté pan, reduce to normal thickness of a fish sauce, and strain over the fillets. Have the sauce well seasoned.

Green corn. Put three gallons of water, one pint of milk, and a handful of salt on the fire and bring to a boil. Then add one dozen clean ears of green corn, bring to a boil, cover the vessel, and set to side of range for ten minutes, where it will remain at boiling heat without actually boiling. Serve on a napkin, with corn holders, and sweet butter separate.

Champagne punch (sorbet). One pint of water, one-half pint of champagne, one-half pound of sugar, the juice of three lemons and the juice of half an orange. Dissolve the sugar in the water, add the lemon and orange juice, strain and freeze. When nearly frozen add the champagne, and finish. Finally stir in an Italian meringue (see Italian meringue) made with the whites of three eggs, and serve in sherbet glasses.

Broiled egg plant. Peel an egg plant, and cut in slices three-quarters of an inch thick. Season with salt and pepper, roll in oil, and broil. Serve on a platter with a little melted butter poured over it, and garnish with parsley in branches.

JUNE 9

BREAKFAST LUNCHEON

Cherries Assorted hors d'oeuvres

Omelet with egg plant Consommé in cups

Rolls Broiled sirloin steak, Cliff House

Coffee French fried potatoes

Baked tomatoes

Brie cheese with crackers

Coffee

DINNER

Lamb broth, Olympic Club

Salted pecans

Frogs' legs, Jerusalem

Broiled chicken, maître d'hôtel

Asparagus, Hollandaise

Potato croquettes

Alligator pear, French dressing

Meringue glacée, au chocolat

Demi tasse

Omelet with egg plant. Use any broiled egg plant that may be left over, or fresh egg plant, and cut in small squares about one-half inch in diameter. Put in sauté pan with a little butter and simmer until soft. Then put the omelet pan on the fire with a small piece of sweet butter in it, add twelve beaten eggs, season with salt and pepper, add the egg plant, and then cook the omelet in the usual manner.

Broiled sirloin steak, Cliff House. Season a two-pound steak with salt and pepper, roll in oil, broil, and when done place on a platter. Cut the steak in slices, but do not place them apart. Sprinkle with one teaspoonful of paprika, one tablespoonful of dry English mustard, one teaspoonful of Worcestershire sauce, three chopped shallots, a little chopped chives, and two ounces of butter in small bits. Set in oven until butter is melted.

Baked tomatoes. Peel four large tomatoes and place on a buttered dish. Season with salt and pepper, put small pieces of butter on top, and set in oven to bake. When done place on platter and pour tomato sauce around them, or serve with their own butter.

Lamb broth, Olympic Club. Put a shoulder of lamb in a roasting pan, season with salt and pepper, add an onion and a carrot, put small bits of butter on top, and roast in oven until done. Then remove the meat from the bones and cut in small squares about one-quarter inch thick. Put the bones and trimmings in a casserole, add an additional two pounds of lamb bones, one turnip, two leeks, two leaves of celery, one spoonful of pepper berries, one bay leaf, two cloves, a little parsley in branches, one gallon of water, and a handful of salt. Bring to a boil, skim, and let simmer for two hours. Then strain through fine cheese cloth, put back in casserole, add the cut-up lamb and one-half pound of boiled rice, give one boil, and serve.

JUNE 10

BREAKFAST LUNCHEON

Fresh currants California oyster cocktails

Oatmeal with cream Eggs Agostini

Rolls Calf's head, vinaigrette

Coffee Boiled potatoes

Sliced bananas with whipped cream

Macaroons

Demi tasse

DINNER

Consommé Turbigo

Black bass, sauté meunière

Tenderloin of beef, Parisienne

Spinach in cream

Artichokes, sauce mousseline

Watercress salad

Plombière à la vanille

Assorted cakes

Coffee

Eggs Agostini. Put one-quarter pound of boiled rice on a platter, lay four poached eggs on top, and cover with tomato sauce.

Consommé Turbigo. Boil one-quarter pound of noodles in salt water. Boil a carrot, cut in the form of matches, in salt water until soft. Cut the breast of a soup hen or chicken in Julienne shape. Add all to two quarts of hot and well-seasoned consommé.

Plombière à la vanille (ice cream). The yolks of eight eggs, one-half pound of sugar, one quart of milk, and one vanilla bean. Mix the yolks of eggs with the sugar. Split the vanilla bean and boil it in the milk. Then pour the milk, the yolks and sugar together, set on the fire, and stir with a wooden spoon until it thickens. Do not let it come to a boil. Strain and freeze, put in moulds, and set in ice box until very hard. Serve with whipped cream.

Plombière aux marrons. Same as vanilla plombière, but add some broken marrons glacés soaked in a little rum, when ready to put in the moulds to harden. Serve with whipped cream, and a whole marron glacé on top of each portion.

Plombière aux fruits. Prepare in the same manner as for plombière aux marrons, but use chopped mixed glacé fruit instead of the marrons.

JUNE 11

BREAKFAST LUNCHEON

Sliced fresh figs with cream Cantaloupe

Scrambled eggs with bacon Eggs au fondu

Buttered toast Broiled squab on toast

Coffee Julienne potatoes

Cold asparagus, mustard sauce

Oregon cream cheese with crackers

Demi tasse

DINNER

Cream of artichokes

Ripe olives

Fillet of flounder, Piombino

Sweetbreads braisé, Montebello

Soufflé potatoes

Roast chicken, au jus

Escarole and chicory salad

Soufflé glacé aux fraises

Assorted cakes

Coffee

Eggs au fondu. Poached eggs on toast, covered with Welsh rabbit. Serve hot.

Cream of artichokes. Make three quarts of very light stock veal or chicken broth, strain and add to it four whole artichokes. Boil until the artichokes are soft, then remove and separate the bottoms from the leaves, cut the bottoms in small squares, and place in soup tureen. Then pass the leaves through a fine sieve, and put back in the broth. Melt three ounces of butter in a casserole, add three spoonfuls of flour, heat through, add the broth and boil for ten minutes. Then add a pint of thick cream, bring to a boil, season well with salt and pepper, and strain over the cut-up artichoke bottoms in the tureen.

Fillet of flounder, Piombino. Cut four fillets from one large flounder, place in a buttered pan, season with salt and pepper, add a glassful of claret and one-half cup of water, cover with buttered paper, put in oven and bake until done. Then place the fish on a platter. Make a sauce Génoise from the head and bones of the flounder, add the tail of a lobster cut Julienne style, and four heads of fresh mushrooms cut in the same manner and sautéed in butter. Pour the sauce over the fish. If fresh mushrooms are not available canned ones may be used.

Sweetbreads braisé, Montebello. Put some braised sweetbreads on a platter with their own gravy, and garnish with artichoke bottoms filled with purée of fresh mushrooms. Serve sauce Béarnaise separate; or poured over the sweetbreads, as desired.

Soufflé glacé aux fraises. Mix one pint of whipped cream, one-half pint of fresh strawberry juice, the yolks of four eggs beaten lightly, and four ounces of powdered sugar. Whip separately the whites of five eggs, and add to the mixture. Put in paper cases, and freeze. Serve with a dot of whipped cream on top, and a nice large fresh strawberry on top of the cream.

Soufflé glacé with raspberries. Prepare in the same manner as soufflé glacé aux fraises, but substitute raspberries for the strawberries.

JUNE 12

BREAKFAST LUNCHEON

Preserved pears Carciofini

Griddle cakes with honey Écrevisses en buisson

Coffee Braised beef

Noodles

French pastry

Coffee

DINNER

Consommé Ditalini

Fillet of sole, St. Nazaire

Leg of mutton, currant jelly

String beans

Green corn

Hashed potatoes in cream

Field salad

Apricot pie

Coffee

Braised beef. Have the butcher cut an eight pound piece of rump or brisket of beef. Season with salt and pepper, and rub with a small piece of garlic. Melt in a pot about two ounces of butter, and when hot add the beef and roast on top of the range until it is brown on all sides. Then remove the beef, add one ounce of fresh butter to the gravy already in the pot, and when hot add two large spoonfuls of flour, and allow it to brown. Then add three pints of water, bring to a boil, and then put in the beef again. Add two calf's feet, one onion, one carrot, a large bouquet garni, four chopped tomatoes, salt, and a spoonful of whole black peppers. When boiling season well, cover, and put in oven. It will require from three to four hours to become well done. Then remove the beef to a platter, and reduce the sauce one-half. Taste to see if more seasoning is required, and then strain. Pour some of the sauce over the beef, and serve the remainder in a sauceboat. Garnish the beef with the carrot that was cooked with it. Cut the carrot in thin slices.

Larded rump of beef. Lard a piece of rump of beef, and then prepare in the same manner as braised beef.

Fillet of sole, St. Nazaire. Cook four fillets of Sole à la Normande, and garnish with a dozen fried oysters.

Currant jelly. Strip the currants from their stems, and wash them. Put them on to cook, and when they become hot mash them. Boil for twenty-five minutes, then pour into jelly bag and let them drip without squeezing. Measure the juice and return it to the kettle. After it has boiled about ten minutes add heated sugar, allowing a pound of sugar to a pint of juice. Cook until it jells when a little is poured on a saucer. Pour into moulds, and seal when cold.

JUNE 13

BREAKFAST LUNCHEON

Fresh strawberries with cream Poached eggs, Colbert

Broiled veal kidneys, English style Ombrelle d'Ostende

Baked potato Potato croquettes

Rolls Celery Victor

Coffee Compote of pineapple

Sponge cake

Demi tasse

DINNER

Potage Arlequin

Ripe California olives

Pompano, Vatel

Chicken sauté, Archiduc

Duchesse potatoes

Jets de houblons

Chiffonnade salad

Peach ice cream

Assorted cakes

Coffee

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 maître d'hôtel 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 sauté 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 LUNCHEON

Raspberries with cream Half of grapefruit with cherries

Scrambled eggs with cheese Baked beans, Boston style

Rolls Brown bread

Oolong tea Beignets soufflés

Coffee

DINNER

Little Neck clams on half shell

Consommé Ab-del-cader

Aiguillettes of turbot, Bayard

Roast sirloin of beef, fermière

Lettuce salad

Soufflé glacé, 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 soufflés. 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.

Consommé 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 consommé, and also one poached yolk of an egg for each person. Have the consommé 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, fermière. Roast sirloin of beef, sauce Madère, garnished with string beans in butter, carrots in butter, and château potatoes.

Chicken sauté, Archiduc. Joint a chicken, and season with salt and pepper. Melt two ounces of butter in a sauté pan; when hot add the chicken and sauté for five minutes. Then add two sliced green peppers, and sauté until the chicken is done. Then place the chicken on a platter, and add another ounce of butter to the sauté 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 LUNCHEON

Sliced peaches with cream Poached eggs à la Reine

Ham and eggs Cold sirloin of beef

Rolls Rachel salad

Coffee 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 LUNCHEON

Sliced figs with cream Grapefruit en suprême

Boiled salt mackerel Shirred eggs, Antoine

Baked potatoes Hamburg steak

Rolls Lorraine potatoes

Coffee Field salad

Vanilla blanc mange

Assorted cakes

Coffee

DINNER

Consommé Andalouse

Queen olives

Frogs' legs, sauté à sec

Filet mignon, Athénienne

Potatoes au gratin

Sliced cucumbers and tomatoes

Plombière 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.

Consommé Andalouse. To consommé vermicelli, add just before serving, one peeled raw tomato cut in very small squares.

Filet mignon, Athénienne. Season four small fillets of beef with salt and pepper, broil or sauté 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 Madère, 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 LUNCHEON

Baked apples with cream Poached eggs, Blanchard

Oatmeal Spring lamb tenderloin, Thomas

Dry toast Lettuce salad

Coffee 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 LUNCHEON

Stewed prunes Hors d'oeuvres variés

Boiled eggs Pompano sauté, meunière

Rolls Cold duckling and ham

Coffee Orloff salad

Camembert cheese

Coffee

DINNER

Consommé 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.

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

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 cèpes sauté, 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 glacé with white icing.

JUNE 19

BREAKFAST LUNCHEON

Stewed rhubarb Eggs, Oudinot

Broiled honeycomb tripe Fried smelts, Tartar sauce

Saratoga chips Paprika schnitzel

Rolls Boiled rice

Coffee 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, Bâtelière. 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 sauté 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 LUNCHEON

Fresh strawberries with cream Poached eggs, Bombay

Waffles, special, with maple syrup Imported Frankfort sausages

Coffee Potato salad

Brie cheese with crackers

Coffee

DINNER

Consommé Valencienne

Carciofini Queen olives

Frogs' legs, sauté, 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.

Consommé Valencienne. Boil one-half pound of rice in salted water, cool; and serve in one quart of hot and well-seasoned consommé. 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 sauté 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 LUNCHEON

Cantaloupe Antipasto

Boiled eggs Shirred eggs, Amiral

Buttered toast Broiled pig's feet, Chili sauce

Uncolored Japan tea String bean salad

Italian meringue, with whipped cream

Coffee

DINNER

Little Neck clams on half shell

Purée of cucumber soup

Pompano sauté, Bâtelière

Rissolées potatoes

Roast chicken

Peas à la Française

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.

Purée 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 à la Française. 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 LUNCHEON

Baked pears Canapé Riga

Bacon and eggs Sweetbreads, Lavalière

Rolls Cold roast beef

Coffee Field salad

Lemon water ice

Langues de chat

Demi tasse

DINNER

Consommé 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, Lavalière. Prepare some sweetbreads braisé, place on a platter, garnish with peas in butter, and onions glacés. In the gravy put pieces of parboiled salt pork cut in small dices, and cook for ten minutes. Pour over the sweetbreads.

Consommé 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 consommé, and boil for five minutes.

Consommé Xavier. Same as Consommé 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, Créole. Cover with its own brown gravy.

Stuffed tomatoes, Créole. Make a rice Créole (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 entrées.

JUNE 23

BREAKFAST LUNCHEON

Fresh raspberries with cream Eggs, Basque

Omelet with potatoes Frogs' legs, Tartar sauce

Rolls Broiled chicken on toast

Coffee Soufflé 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 glacé with a very thin icing.

JUNE 24

BREAKFAST LUNCHEON

Apricot marmalade Cold poached eggs, à l'estragon

Buckwheat cakes Sand dabs, meunière

Breakfast sausages German huckleberry cake

Rolls American dairy cheese

Coffee Coffee

DINNER

Consommé Créole

Salt codfish, Biscayenne

Braised sweetbreads, sauce Soubise

Roast squab

Boiled onions

Broiled fresh mushrooms

Château potatoes

Lettuce and grapefruit salad

Baked blackberry roll

Coffee

Cold poached eggs, à 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.

Consommé Créole. Peel and cut in small squares, two raw tomatoes, and add to a quart of boiling consommé. 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 LUNCHEON

Sliced peaches with cream Cendrillon salad

Boiled eggs Small tenderloin steak, Marseillaise

Dry toast Gnocchis à la Romaine

English breakfast tea 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

Plombière 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 canapés 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 Madère), boil for two minutes, add two ounces of butter, stir until melted, and season with salt and Cayenne pepper to taste.

Gnocchis à 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 LUNCHEON

Apricot marmalade Eggs, Céléstine

Waffles Fried chicken, Villeroi

Buttermilk Flageolet beans

Coffee Mashed potato salad

French pastry

Demi tasse

DINNER

Consommé Magador

Ripe olives

Salmon, Concourt

Fillet of beef sauté, Balzag

Artichokes, Hollandaise

Green corn

Potato croquettes

Romaine salad, Roquefort dressing

Blanc mange, aux liqueurs

Lady fingers

Coffee

Eggs, Céléstine. 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.

Consommé Magador. Wash a stalk of celery and cut in small dices, boil in salted water until soft. Then add to three pints of boiling consommé; 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 sauté, Balzag. Season four small tenderloin steaks with salt and pepper, and sauté in butter. Then place on a platter. Make a pint of sauce Madère, and add to it one dozen small chicken dumplings, one dozen stuffed olives and two sliced truffles. Pour over the fillets.

JUNE 27

BREAKFAST LUNCHEON

Strawberries with cream Cold Virginia ham

Scrambled eggs with chives Bretonne salad

Crescents and rolls Lillian Russell

Cocoa Macaroons

Coffee

DINNER

Chicken soup, Brésilienne

Celery

Striped bass, Buena Vista

Chicken fricassee, à l'ancienne

Asparagus, sauce mousseline

Pâté de foie gras, à la gelée

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, Brésilienne. One pint of consommé tapioca, one pint of thick consommé 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 fricassée, à 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 LUNCHEON

Crab apple marmalade Cantaloupe

Shirred eggs, plain Omelette Argentine

Melba toast Turkey hash, Château de Madrid

Coffee Julienne potatoes

Brie cheese and crackers

Coffee

DINNER

Consommé Bohémienne

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, Château de Madrid. Cut the breast of a boiled turkey in small squares. Put in a sauté 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 Créole poured around them.

Consommé Bohémienne. 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 consommé, 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 LUNCHEON

Fresh sliced peaches with cream Cold fish à la Michels

Griddle cakes Lemon pie

Kidneys sauté, au Madère Buttermilk

Rolls Coffee

Coffee

DINNER

Little Neck clams

Sorrel soup, with rice

Lyon sausages

Frogs' legs, sauté à sec

Tournedos, Vaudeville

Sybil potatoes

Watercress salad

Compote of gooseberries

Assorted cakes

Coffee

Cold fish à 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 sauté in pan with butter. When done place on a platter, lay on each a fresh poached egg; and garnish with four stuffed tomatoes, Créole. Cover the tournedos with sauce Madère.

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 LUNCHEON

Preserved green gage plums Clam broth en bellevue

Boiled eggs Chicken sauté à sec

Doughnuts French fried potatoes

Rolls Romaine salad

Coffee Sierra cheese and crackers

Coffee

DINNER

Consommé 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 LUNCHEON

Sliced figs with cream Imperial salad

Baked beans, Boston style Broiled lamb chops

Rolls Red kidney beans

Coffee Soufflé potatoes

St. Francis cheese, with crackers

Demi tasse

DINNER

Potage St. Marceau

Fillet of sole, Montmorency

Sweetbreads braisé, Princess

Château 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 purée of split pea soup with one pint of consommé 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 braisé, Princess. Braise four nice sweetbreads, and place them on fresh artichoke bottoms on a platter. Garnish with boiled cauliflower with a little Béarnaise sauce poured over it; and over the sweetbreads pour the gravy left after braising. Sauté 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.