Front matter (continued 8)

Larded tenderloin of beef, Sigurd. Roast a larded tenderloin of beef, place on a platter, and garnish one side with stuffed tomatoes Créole; and the other side with potato croquettes. Serve sauce Périgueux separate.

Black cake (Christmas cake). One pound of butter, one pound of sugar, one pound of flour, ten eggs, one-half pint of brandy, three pounds of currants, one pound of citron, two pounds of seeded raisins, one-half pound of orange-peel, one-quarter pound of molasses, one-half ounce of powdered cloves, one-half ounce of ginger, one ounce of allspice, one-half ounce of cinnamon, and the rind and juice of two lemons. Mix thoroughly and bake.

SEPTEMBER 17

BREAKFAST LUNCHEON

Stewed prunes Cold consommé in cups

Boiled eggs Poached eggs, Dauphine

Buttered toast Broiled squab on toast

English breakfast tea Sauté potatoes

Lorenzo salad

Camembert cheese with crackers

Kalte Schahle

DINNER

California oysters on half shell

Cream of corn and onions

Queen olives Radishes

Boiled salmon, Badu-Cah

Parisian potatoes with parsley

Roast turkey, cranberry sauce

Corn fritters, Susan Jones

Peas Endives salad

Vanilla ice cream

Seed biscuits

Demi tasse

Poached eggs, Dauphine. Lay some poached eggs on toast and garnish with asparagus tips. Pour over the eggs some sauce Madère, to which has been added some sliced French mushrooms.

Lorenzo salad. Cut some pears in squares, and add equal parts of watercress and lettuce. Season with French dressing to which has been added two spoonfuls of chutney sauce.

Kalte Schahle. This is a German summer drink, and is made as follows: Put in a pitcher a large piece of ice, and then add three large glasses of beer, two large glasses of lemonade made with very little sugar, two spoonfuls of small raisins, and three spoonfuls of grated pumpernickel.

Cream of corn and onions. Heat two ounces of butter in a casserole; then add two spoonfuls of flour, one quart of chicken broth, six sliced onions, and six grated ears of corn. Season with salt and pepper, and boil for one hour. Then add one pint of milk, and boil again. Strain through a fine sieve, put back in casserole, add one-half pint of sweet cream, bring nearly to a boil, and add two ounces of butter. When the butter is melted, serve.

Boiled salmon, Badu-Cah. Cut two slices of salmon about one inch thick, and put in pot in cold water; add half of a sliced onion, half of a carrot, one bouquet garni, one-half spoonful of salt, and one wineglassful of vinegar. Boil slowly for twenty minutes. Serve on a platter, on a napkin, garnished with two lemons cut in half, and parsley in branches. Serve separate, lobster sauce to which has been added two spoonfuls of capers.

Lobster sauce. Make two pints of white wine sauce, and whip into it two large spoonfuls of lobster butter. Season with salt and Cayenne pepper. Strain, and add half a cupful of lobster cut in small dices. For Badu-Cah, omit the lobster.

Cranberry sauce. Boil one-half gallon of ripe cranberries with one-quart of water. Boil until soft, strain, add one and one-half pounds of sugar, and boil for five minutes. Pour in moulds, and serve cold.

This sauce may be made without straining if desired.

Corn fritters, Susan Jones. One pint of grated corn, half a teacupful of milk, half a teacupful of flour, a small teaspoonful of baking powder, a tablespoonful of melted butter, two eggs, one teaspoonful of salt, and a little pepper. Mix, and drop from a spoon into hot fat, and fry.

Seed biscuits. Four ounces each of sugar and butter, one pound of flour, three eggs, half ounce of caraway seeds, and lemon flavoring. Mix to a dough, roll out about one-quarter inch thick, cut in round shapes, wash the tops with beaten eggs, and bake in a medium oven.

SEPTEMBER 18

BREAKFAST LUNCHEON

Baked bananas Cantaloupe

Codfish in cream Eggs, Isabella

Baked potatoes Mixed grill, special

Rolls Escarole salad

Coffee Petaluma cream cheese with crackers

Coffee

DINNER

Consommé printanier royal

California ripe olives

Écrevisses en buisson

Boiled leg of mutton, caper sauce

Mashed turnips

Steamboat fried potatoes

Lettuce and grapefruit salad

Orange soufflé glacé, St. Francis

Tango cake

Demi tasse

Baked bananas. Peel six bananas and cut them in half, lengthwise. Lay in a pan close together. Mix a little powdered cinnamon with some sugar, and spread over the bananas. Put some small bits of butter on top, and bake for twenty minutes. While baking, baste a couple of times with a little syrup. Serve with its own juice.

Orange soufflé glacé, St. Francis. Take six nice oranges and cut off the tops. Take out the insides. Put some sliced fruit, such as apples, oranges, pineapple, grapefruit, etc., in the bottom of the orange shell, and fill about one-third full. Add one-third of vanilla ice cream, and finally finish with a meringue made of the whites of three eggs, six ounces of sugar, and the grated rind of an orange. Dust some powdered sugar on top, and bake in a very hot oven until brown.

Eggs, Isabella. Put some thick Créole sauce on a platter, lay four poached eggs on top, and cover with a little cream sauce.

Petaluma cream cheese. This cheese is a specialty of Petaluma, California. Serve plain; or mixed with salt, pepper, chopped chives, and caraway seeds. Or serve with powdered sugar and cream, separate.

Tango cake. One-quarter pound of burnt almonds, powdered very fine, one-quarter pound of melted butter, three-quarters of a pound of sugar, two ounces of grated chocolate, one-quarter pound of biscuit crumbs, the grated rind of one lemon, the yolks of seven eggs, three whole eggs, the whites of seven eggs beaten very hard, and one pony of rum. Beat the eggs and yolks with the sugar until light; then add the almonds, chocolate, crumbs and lemon rind, and mix well. Add the rum and melted butter; and finally the whites of eggs, mixing lightly. Line a ring mould with very thin tartelette dough, cover the bottom with apricot jam, and then fill with the above preparation. Bake in a warm (not hot), oven. When done, glace with icing flavored with rum. While the icing is still soft sprinkle with assorted colored nonpareil seeds. These seeds may be obtained of grocers dealing in fancy groceries.

Steamboat fried potatoes. Peel three fresh-boiled potatoes, and cut crosswise in pieces one and one-half inches thick. Fry in a pan with half butter and half chicken fat. Season with salt and pepper, and cook until golden yellow.

SEPTEMBER 19

BREAKFAST LUNCHEON

Stewed pears with claret Shrimp salad, Anastine

Oatmeal and cream Shirred eggs, Imperial

Dry toast Breast of squab, au jus

Oolong tea Peas

Chocolate cream pie

Coffee

DINNER

Oysters on half shell

Potage Carpure

Dill pickles Lyon sausage

Sand dabs, sauté meunière

Roast chicken

Cauliflower Hollandaise

Potatoes au gratin

Endives salad

Coffee ice cream

Anise toast

Demi tasse

Stewed pears with claret. Peel a dozen nice pears, put them in an earthen pot, add one pint of water, one-half pint of claret, one-half pound of sugar, and a piece of cinnamon stick. Cover the pot, and cook in oven for about two hours. Serve cold.

Shrimp salad, Anastine. Six shallots, one-half stalk of celery, one-half can of pimentos, and some parsley. Chop all very fine, and put in salad bowl with two pounds of picked shrimps. Mix, and add one-half teaspoonful of salt, some fresh-ground black pepper, two spoonfuls of tarragon vinegar, and four spoonfuls of olive oil. Serve in a salad bowl, with leaves of lettuce around the sides; and with hard-boiled eggs cut in four.

Shirred eggs, Imperial. Cut fresh goose liver in small pieces, and fry in pan seasoned with salt and pepper. Then place the liver in a buttered shirred egg dish, break eggs on top, season with salt and pepper, and cook until the eggs are done.

Breast of squab, au jus. Cut the breasts from four large squabs, season with salt and pepper, and roll in flour. Heat two ounces of butter in a sauté pan, add the breasts, and fry for ten minutes. Place the breasts on a platter, and put in the pan one spoonful of meat extract and one-half cup of stock. Season with salt and pepper, reduce one-half by boiling, and pour over the squab. Sprinkle with chopped parsley.

Chocolate cream pie. One quart of milk, the yolks of eight eggs, one-half pound of sugar, two ounces of corn starch, two ounces of powdered cocoa, and one ounce of butter. Dissolve the corn starch in a little milk, and stir into the yolks of eggs. Put the milk on the fire, add the sugar, cocoa, and butter, and bring to a boil. Then pour it into the yolks and corn starch, and set back on the stove until it thickens. Have a pie crust already baked, fill it with this cream, decorate the top with meringue, and set it in the oven to brown the top. Serve cold. The above will make about two pies.

Potage Carpure. Slice a head of lettuce very fine, wash, and drain well. Then put in a casserole with two ounces of butter, cover, and simmer for ten minutes. Then add chicken broth, or clear veal or beef broth (three pints) season with salt and pepper, and boil slowly for about fifteen minutes. Bind with the yolks of three eggs mixed with half a pint of cream. Serve with bread sliced thin, and dried in the oven, like toast.

Anise toast. One-half pound of sugar, four whole eggs, the yolks of two eggs, one-half ounce of anise seed, one-half pound of flour, and lemon flavoring. Beat the eggs, yolks and sugar over the fire until light; then remove and continue beating until cold. Add the flour, seeds, and flavor; dress on a buttered pan in long strips, and bake. When cold cut in slices, and toast in the same manner as zwieback.

SEPTEMBER 20

BREAKFAST LUNCHEON

Strawberries with cream Eggs, Derby

Broiled salt mackerel Cold chicken, Isabella

Boiled potatoes Compote of peaches

Rolls Coffee Devil cake Demi tasse

DINNER

Consommé Chartreuse Queen olives

Terrapin sauté au beurre

Roast lamb, mint sauce

Timbale of spinach

Potatoes, Hollandaise

Lettuce and grapefruit salad

Vanilla ice cream

Baisés (chocolate drops) Coffee

Eggs, Derby. Cut a can of goose liver au natural in slices one-half inch thick, season with salt and pepper, roll in flour, and fry in butter. Place on a platter, put a poached egg on top of each slice, and pour sauce Madère, to which has been added sliced mushrooms, over the eggs.

Cold chicken, Isabella. Boil a fat chicken. When cold, slice the breast very thin. Make a pint of mayonnaise, and add a spoonful of paprika to it. Mix a cup of cold boiled rice with one spoonful of the mayonnaise, season with salt, and place in the center of a china platter. Lay the breast of chicken on top, and pour the rest of the sauce over all. Lay a few leaves of tarragon crosswise on top. At each end of the platter place two bouquets of asparagus tips. Sprinkle with finely chopped chervil.

Baisés (chocolate drops). One pound of sugar (half powdered and half icing), the whites of three eggs, two ounces of chocolate, and vanilla flavoring. Dissolve the chocolate, and stir into the sugar and whites of eggs, over the fire, until all is melted and smooth; but do not let it come to a boil. Dress on a buttered pan, like peppermint drops. Allow to dry out for a few hours, and bake in a moderate oven.

Devil cake. One-half pound of almond paste, one-half pound of sugar, one-half pound of butter, four ounces of grated chocolate, twelve yolks and twelve whites of eggs, and four ounces of flour. Cream the sugar with the butter, and work in the yolks. Rub the almond paste smooth with four of the whites of eggs, and add, with the grated chocolate, to the sugar, butter and yolks. Beat the rest of the whites of eggs very hard and stiff, and add them to the mixture, with the flour. Fill a buttered cake mould, and bake. Allow to become cool; then cut into three layers, and fill between with chocolate filling. Glace the top with very dark chocolate frosting.

Consommé Chartreuse. Boil one cup of chestnuts in salted water until tender. Then drain off the water, and pass the chestnuts through a fine sieve. When the chestnuts are cold put in a bowl, add four whole eggs, and one pint of lukewarm consommé; season with salt and pepper; mix well; put in buttered timbale moulds, set them in bain-marie, and boil for twenty minutes, when they will set like custard when cold. Turn out of moulds, and cut in slices one-eighth inch thick. Serve in hot consommé.

Terrapin au beurre. Boil two terrapin (see index), cut up; season with salt, pepper and a little paprika and celery salt. Heat three ounces of butter in a pan, add the terrapin, and toss for about ten minutes. Put the terrapin in a chafing dish, add to the pan two ounces of butter, cook till brown, and pour over the terrapin. Sprinkle a pony of dry sherry wine over all, cover the dish, and allow to stand for a few minutes before serving.

SEPTEMBER 21

BREAKFAST LUNCHEON

Sliced pineapple Canapé Riga

Hominy with cream Consommé in cups

Crescents Chicken hash, with poached eggs

Russian caravan tea Roquefort cheese with crackers

Coffee

DINNER

Oysters on half shell

Bean and cabbage soup

Celery

Fillet of Tahoe trout, au vin blanc

Roast loin of pork, apple sauce

Sweet potatoes sauté

Artichokes, Hollandaise

Green corn

Waldorf salad

Cold chocolate pudding

Coffee

Bean and cabbage soup. Soak two pounds of white beans in water over night. Put in a vessel two pounds of salt pork, three pounds of shin of beef, two gallons of cold water, and a tablespoonful of salt. Bring slowly to a boil, and skim well. Add the beans, and boil for an hour. Then add a small head of cabbage that has been cut in one-inch squares, one onion, one carrot, a bouquet garni, and one mashed clove of garlic. Boil slowly for two hours, then remove the pork, beef, carrot, onion and bouquet garni. Season to taste with salt and pepper, and add a little chopped parsley.

Cold chocolate pudding. One pint of cream, one-half pint of milk, the yolks of four eggs, six ounces of sugar, three ounces of chocolate, one-half ounce of gelatine, and a little vanilla flavoring. Soak the gelatine in a little cold water. Dissolve the chocolate and sugar on the fire; then add the yolks and milk, and stir until it thickens, but do not let it come to a boil. Remove from the fire, add the gelatine and vanilla flavoring, and stir until the gelatine is melted. Then strain, and cool. Whip the cream until stiff, mix with the foregoing, and immediately pour into pudding moulds. Set in the ice box to harden. Serve with cold chocolate sauce.

Cold chocolate sauce. Three-quarters of a pound of sugar, one-half pound of water, and four ounces of powdered chocolate. Bring the water to a boil, and dissolve the chocolate and sugar in it. Bring to a boil again; take off the fire, and allow to become cool. Serve with bavarois, puddings, blanc mange, ice creams, etc.

Italian wine sauce, for puddings. Two ounces of sago, one-half pint of water, one-half pint of claret, one-quarter pound of sugar, the juice of an orange, and a pony of rum. Soak the sago in the water for over an hour; then boil until clear. Then add the claret, sugar, and orange juice, and continue on fire until it thickens. Then add the rum. Serve with corn meal, sago, tapioca, or rice pudding.

SEPTEMBER 22

BREAKFAST LUNCHEON

Baked apples with cream Cantaloupe

Plain scrambled eggs Pompano en papillote

Dry toast Broiled sweetbreads on toast

Coffee Succotash

Soufflée potatoes

French pastry

Demi tasse

DINNER

California oyster cocktail

Consommé Trianon

Ripe olives

Fried eels, sauce rémoulade

Breast of chicken with figs

Artichokes, sauce Italienne

Broiled fresh mushrooms

Potatoes à la Reine

Romaine salad, Roquefort dressing

Biscuit glacé, St. Francis

Alsatian wafers

Coffee

Consommé Trianon. Cut some green, red, and natural royal in triangle shapes, and serve in hot consommé.

Consommé with green royal. Mix four eggs with one pint of warm consommé, add green coloring, strain, put in buttered timbale moulds, and cook in bain-marie. Cut in any shape, and serve in hot consommé.

Consommé with red royal. Obtain some red coloring from a fancy grocer. Mix the yolks of four eggs with one pint of warm consommé, add some coloring, strain, and cook in bain-marie. Cut in any shape desired, and serve in hot consommé.

Fried eels, sauce rémoulade. Cut the eels in pieces two inches long, and boil in water with a little salt and vinegar, one sliced onion, one carrot, and a bouquet garni. Allow to become cool in its own gravy. Then take out of the gravy, roll in flour, then in beaten eggs, then in bread crumbs, and fry in very hot swimming fat until golden yellow. Season with salt, and serve on a platter, on a napkin. Garnish with fried parsley and quartered lemons. Serve sauce rémoulade separate.

Breast of chicken with figs. Cut the breasts from two young raw roasting chickens, remove the skin, season with salt and pepper, roll in table cream, then in flour, and fry in very hot melted butter. When the breasts are done, pour three spoonfuls of cream on a platter and lay the breasts on top. Heat some preserved figs, and garnish with two for each person. Or dry figs may be warmed in consommé, and used instead, if desired.

SEPTEMBER 23

BREAKFAST LUNCHEON

Fresh raspberries with cream Grapefruit en supreme

Griddle cakes with maple syrup Eggs Belley

Rolls Roast loin of pork, apple sauce

Coffee Fried sweet potatoes

Cold artichokes, mayonnaise

Camembert cheese with crackers

Coffee

DINNER

Chicken broth, San Remo

Celery

Oysters, Victor Hugo

Small tenderloin steak, Cercle Militaire

Peas in cream

Pont Neuf potatoes

Chiffonnade salad

Philadelphia vanilla ice cream

Assorted cakes

Demi tasse

Eggs Belley. Slice some smoked beef very fine, parboil, and add to plain scrambled eggs, with a little chopped chives.

Chicken broth, San Remo. Make two quarts of plain chicken broth, add to it one-half cup of sliced soft-boiled carrots, and one cup of boiled rice. Serve grated cheese separate.

Oysters, Victor Hugo. Season two dozen oysters on the half shell with salt and pepper. Put in a bowl one cupful of fresh-grated horse radish, a little chopped parsley, one-half cup of fresh bread crumbs, one spoonful of grated cheese, and one spoonful of butter. Mix well, and spread over the oysters. Put in oven to bake, and when done serve in the same shells. Serve one-half lemon to each person.

Small tenderloin steak, Cercle Militaire. Season four small tenderloin steaks with salt and pepper, roll in oil, and broil. Broil in the same manner, and at the same time, four whole lamb kidneys. When done place the steaks on a platter with the kidneys on top. Boil four artichokes, remove the leaves, and toss the bottoms in a sauté pan with a little butter. Season with salt and pepper, and use to garnish the steaks. Heat two ounces of butter in a sauté pan, add six chopped shallots, when hot add a piece of lemon and a little chopped parsley, and pour over the kidneys and steaks.

SEPTEMBER 24

BREAKFAST LUNCHEON

Orange marmalade Cantaloupe

Boiled eggs Poached eggs, Mexicaine

Buttered toast Broiled pig's feet

Ceylon tea Lyonnaise potatoes

Lettuce salad

Meringue Chantilly

Demi tasse

DINNER

Consommé Madrilène

Ripe olives Celery

Planked black bass

Roast Muscovy duck, apple sauce

Artichokes, Barigoule

Laurette potatoes

Fresh asparagus, Hollandaise

Westphalian ham

Frozen egg nogg

Assorted cakes

Coffee

Poached eggs, Mexicaine. Slice one green pepper, and simmer in butter. Slice one-half can of cèpes, and toss in olive oil over fire. Slice two pimentos; and mix all together with one cup of tomato sauce. Season well, pour on a platter, and lay six poached eggs on top.

Roast Muscovy duck. Clean a Muscovy duck, season with salt and pepper, and stuff with a piece of celery and two shallots chopped very fine. Put the duck in a roasting pan with a sliced onion and carrot, add a little water, and put in a hot oven. The water will evaporate quickly, and the fat from the duck will be sufficient to roast it. Baste often. When done place the duck on a platter, remove the fat from the pan, add one cup of stock and a spoonful of meat extract, boil for five minutes, and pour over the duck.

Artichokes, Barigoule. Parboil six artichokes in salted water for two minutes. Then remove the hairy part, between the leaves and the bottoms; and fill with a stuffing made as follows: Simmer twelve chopped shallots in a casserole in two ounces of butter; then add one-half pound of chopped fresh mushrooms, and simmer again for ten minutes. Then add one-half glass of white wine, and boil until nearly dry, but be careful that it does not burn. Then add one-half cup of brown gravy, season with salt and pepper and a little chopped garlic and parsley, and boil for five minutes. Then thicken with the yolks of three raw eggs, and if necessary add a very little fresh bread crumbs. When the artichokes are filled tie a thin slice of salt pork over the tops, lay in a sauté pan, with sliced onions, sliced carrots, a bouquet garni, and one-half pint of bouillon. Cover, set in the oven and cook for about forty-five minutes. If the leaves loosen easily they are done. Serve on a platter with sauce Madère.

Fresh asparagus and Westphalia ham. Boil some fresh asparagus, and serve with Hollandaise sauce. Serve at the same time raw sliced Westphalian ham.

SEPTEMBER 25

BREAKFAST LUNCHEON

Sliced peaches with cream Oysters, Louis

Breakfast sausages Vogeleier omelet

Flannel cakes, maple syrup Spring lamb Irish stew with dumplings

Rolls Camembert and Brie cheese with crackers

Coffee Coffee

DINNER

Homemade clam soup

Dill pickles Salted pecans

Fillet of sole, Paul Bert

Leg of veal, au jus

Spinach

Mashed potatoes

Lettuce salad

German apple cake

Demi tasse

Oysters, Louis. Season two dozen oysters on the half shell with salt and pepper, sprinkle with one dozen shallots chopped fine. Put one-half teaspoonful of bread crumbs, mixed with a little paprika, on each oyster. Put a small bit of butter on top of each, and bake in oven for about ten minutes. Serve in the shells, with one-half lemon to each person.

Spring lamb Irish stew with dumplings. Make an Irish stew (see Nov. 2), and cook some dumplings in the broth, as given below.

Dumplings, for stews, pot pie, etc. One quart of flour, three heaping teaspoonfuls of baking powder, one-half teaspoonful of salt, and some sweet milk. Sift the baking powder, salt and flour, four times. Add enough milk to make rather a stiff dough or batter. Drop by spoonfuls into boiling broth. There should be broth enough to cook up around the dumplings, but not enough to cover them. Boil for half an hour, and do not lift the cover until done.

Homemade clam soup. Put three dozen Little Neck clams with their juice in a sauce pan. Add one pint of cold water, bring to a boil, and skim well. Then add one-half pint of boiling cream and two ounces of butter. When the butter is melted add one cup of broken saltine crackers, and season with salt, pepper, and a little chopped parsley.

Fillet of sole, Paul Bert. Put four fillets of sole in a buttered pan, season with salt and pepper, add one-half cup of fish stock, and one-half glass of white wine, cover with a buttered paper, and cook for ten minutes. Place fillets on a platter, reduce the stock nearly dry, add one cup of tomato sauce and one cup of Béarnaise sauce, mix well, and strain over the fish.

SEPTEMBER 26

BREAKFAST LUNCHEON

Fresh strawberries with cream Pimentos Suédoise

Plain poached eggs on toast Sand dabs, meunière

Rolls Fried loin of lamb chops, tomato sauce

Coffee Lima beans with shallots

Potato salad

Chocolate éclairs

Demi tasse

DINNER

Toke Point oysters

Sorrel soup with rice

Chow chow

Baked lobster, cardinal

Ham glacé, champagne sauce

Cooked lettuce salad

Duchesse potatoes

Fruit salad

Philadelphia lemon water ice

Assorted cakes

Coffee

Pimentos Suédoise. Spread the contents of a can of pimentos flat on the table, lay a fillet of anchovies in oil on each pimento, and roll up in the form of a sausage with the anchovy in the center. Lay them on a ravier dish, season with salt and pepper, one-third of vinegar and two-thirds olive oil, and sprinkle with chopped parsley.

Fried loin of lamb chops. Have your butcher cut six nice loin chops about one and one-quarter inch thick, and well trimmed. Season with salt and pepper, roll in flour, then in beaten egg, and finally in bread crumbs. Put some lard or melted butter in a sauté pan, and when hot add the chops and fry until nice and brown. Place on a platter, garnish with parsley in branches and lemons cut in half. Serve any sauce desired, separate.

Lima beans with shallots. Put one dozen chopped shallots in a casserole with two ounces of butter. When hot, add one teaspoonful of flour, one-half cup of bouillon, one quart of boiled Lima beans, and season with salt, pepper and a little chopped parsley. Boil for ten minutes.

Baked lobster, Cardinal. Boil four small lobsters. When done, split in two, remove the meat, and save the shells. Put two ounces of butter in a sauté pan, add the lobster meat cut in slices one-half inch thick, season with salt and pepper, and toss over the fire for a few minutes. Then add one-half glass of sherry wine, and reduce until nearly dry. Then add one cup of cream sauce and boil for a few minutes. Then add one spoonful of lobster butter, mix well; and then fill the shells. Sprinkle with fresh bread crumbs, place small bits of butter on top, and bake in oven until golden brown. Serve on a platter, on a folded napkin, and garnish with parsley in branches and two lemons cut in half.

SEPTEMBER 27

BREAKFAST LUNCHEON

Grapes Cantaloupe

Ham and eggs Eggs Bennett

Rolls Broiled quail on toast

Coffee Soufflée potatoes

Cold fresh asparagus, mustard sauce

Roquefort cheese with crackers

Coffee

DINNER

Consommé national

Plain celery Ripe olives

Fillet of sand dabs, meunière

Sweetbreads, royal

Roast leg of lamb, mint sauce

String beans

Stewed tomatoes

St. Francis potatoes

Sliced tomatoes

French pastry

Coffee

Eggs Bennett. Boil six eggs until hard, remove the shells, and cut in two lengthwise. Remove the yolks, chop fine, and mix with one ounce of butter, and twelve anchovies in oil cut in small squares. Fill the whites of the eggs with this mixture, place on a buttered baking dish, cover with a well-seasoned cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in the oven until brown.

Broiled quail on toast. Split the quail, season with salt and pepper, roll in oil, and broil. When done place each quail on a piece of buttered toast, put a spoonful of maître d'hôtel butter on top of each, and garnish with watercress and lemons cut in half.

Consommé national. Cut some plain green, and red royal in small stars, and serve in hot consommé.

Sweetbreads, royal. Parboil one pound of sweetbreads, pull off the skins, and cut in slices one-quarter inch thick. Peel twenty small heads of fresh mushrooms, wash well, and dry on a napkin. Put two ounces of butter in a sauté pan with the sweetbreads and mushrooms, season with salt and pepper, and simmer slowly for ten minutes. Then add half a pint of cleaned and well-washed oyster crabs, and simmer again for five minutes. Then add one-half pint of cream, and boil. Thicken with the yolks of three eggs well-mixed with a small cup of cream, but do not let it come to a boil after the cream has been added. Taste to see if seasoning is right, add half a glass of dry amontillado sherry wine, and serve in chafing dish.

SEPTEMBER 28

BREAKFAST LUNCHEON

Baked apples with cream Grapefruit, cardinal

German pancakes Scrambled eggs, Norwegian

Rolls Honeycomb tripe sauté, aux fines herbes

Coffee Alsatian potatoes

Watercress salad

Pear tartelette Coffee

DINNER

Potage Navarraise

Salted pecans

Oysters en brochette, à la diable

Roast chicken

Stewed tomatoes, family style

Mashed potatoes

Peas à la Française

Lettuce, mayonnaise dressing

Crust with peaches (Croute aux pêches)

Demi tasse

Scrambled eggs, Norwegian. Make four pieces of anchovy toast, put some plain scrambled eggs on top, and lay some fillets of anchovies crosswise over the eggs.

Honeycomb tripe sauté, aux fines herbes. Cut three pounds of boiled tripe in strips, put in a sauté pan with four ounces of butter, season with salt and pepper, and cook over a quick fire. When nearly crisp add parsley, chives and chervil, all chopped fine; and serve in a deep dish. Serve quartered lemons on a platter, on a napkin, separate.

Potage Navarraise. Heat two ounces of butter in a casserole, add a spoonful of flour, and cook until golden yellow. Then add one quart of consommé and one pint of tomato sauce, or tomato purée; season with salt and pepper, boil for ten minutes, and strain. Boil one-half pound of vermicelli in salted water until soft, and add to the soup. Serve grated cheese separate.

Oysters en brochette. Cut the beard, or gills, from two dozen large oysters. Broil twelve slices of bacon, and cut them in three pieces each. Take a silver or steel skewer and put a slice of bacon on it, then an oyster, then bacon, then an oyster, and so continue until the skewer is full. Season with salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil. When done, serve on a platter with maître d'hôtel sauce, and garnish with lemons cut in four, and parsley in branches.

Oysters en brochette, à la diable. The word, brochette, means skewer. Make four skewers full of oysters and bacon as described above. Season with salt and pepper. Mix a tablespoonful of French mustard and a tablespoonful of English mustard together, and roll the skewered oysters in it, then in fresh bread crumbs, and then broil. Serve with maître d'hôtel sauce over the oysters, and devil sauce separate.

Crusts with peaches (croute aux pêches). Stew a dozen nice peaches (see index). Cut a dozen slices of bread about one-half inch thick, and in round shape, about three inches in diameter. Butter them, put on a pan, and roast in the oven; turning over so they will become brown on both sides. Place on a platter, set a peach on top of each crust, and pour its own syrup, to which has been added a little kirschwasser, over all.

Crusts with pears. Prepare in the same manner as above.

Crusts with apples. Prepare in the same manner as above. Canned fruit may be used if desired, for any of the above.

SEPTEMBER 29

BREAKFAST LUNCHEON

Grapefruit juice Canapé of fresh Beluga caviar

Oatmeal with cream Omelet with peas

Rolls Sirloin steak, Saxonne

English breakfast tea Julienne potatoes

Lettuce salad

Meringue glacée à la vanille

Demi tasse

DINNER

Toke Point oysters, mignonette

Consommé Medina

Ripe California olives

Sand dabs, sauté meunière

Roast young turkey, cranberry sauce

Baked sweet potatoes

Fresh asparagus, Hollandaise

Fried egg plant

Watercress salad

Mince pie

Coffee

Omelet with peas. Mix a cup of boiled peas with two spoonfuls of cream sauce, and season with salt and a little sugar. Make an omelet with twelve eggs, and before turning over on platter fill with the peas. Pour a thin cream sauce around the omelet.

Sirloin steak, Saxonne. Season two sirloin steaks with salt and pepper, roll in oil, and broil. When done place on a platter, and garnish with four stuffed tomatoes with rice, and four stuffed cucumbers (see index). Pour a little sauce Madère over the steaks.

Consommé Medina. Boil six chicken livers in bouillon. When done, cut in Julienne style. Boil one-quarter pound of spaghetti until soft, cut in pieces one inch long, and add with the chickens' livers, to one and one-half quarts of very hot consommé. Serve grated cheese separate.

Pickled nasturtion seeds. Select the small and green seeds, and put them in salted water; changing the water twice in the course of a week. Then pour off the brine and cover with scalding vinegar with a little alum in it. Use in salads.

Pickled artichokes. Select small and tender artichokes, trim the bottoms, remove the hardest leaves, and allow to stand in alum water until ready to cook. Then bring to the boiling point, and allow to become cool slowly. Pack in glass jars, and cover with a liquor made as follows: To one gallon of vinegar add a teacup of sugar, one cup of salt, a teaspoonful of alum, and one-quarter ounce of cloves and black pepper. Bring to the boiling point, pour over the artichokes, and seal while hot.

Pickled onions. Select very small white onions, peel them, and boil in equal parts of sweet milk and water for ten minutes. Drain well, place in glass jars, and pour scalding spiced vinegar over them immediately. Use no sugar, and no allspice in the vinegar as it would tend to darken the onions.

Pickles. Take one hundred green cucumbers two inches long, or under; and peel as many small white onions as desired. Wash well, and put into a stone jar. Sprinkle plenty of table salt over them, and toss all about with the hands. Allow to stand for twenty-four hours, then drain off the liquor, place the cucumbers and onions in glass jars, and cover with spiced vinegar without sugar. Add a small red pepper to each jar. Seal hot.

Sweet pickled peaches. Select clingstone peaches, and peel; or rub the down off with a coarse crash towel. For eight pounds of fruit use four pounds of sugar, one quart of vinegar, one ounce of stick cinnamon, and one ounce of whole cloves. Boil the sugar and vinegar with the cinnamon for two minutes. Stick one or two cloves in each peach, and put in the boiling syrup. When the peaches are done place in jars, and put others in the syrup to cook until all are done. Then reduce the syrup to half the original quantity, and pour over the fruit. Seal hot. Plums and pears may be pickled in the same manner.

Green tomato pickle. Slice one peck of green tomatoes and one dozen large onions very thin. Put the tomatoes in a jar with salt sprinkled between layers, and allow to stand for a few hours. Put the onions in another jar, pour boiling water over them, and allow them to stand for a few hours also. Then squeeze the juice from both, and arrange them in a stone jar in alternate layers, sprinkling through them celery and mustard seed. Pour over all a quart of vinegar and a pint of sugar brought to a boil. It will be ready to use when cold.

Ripe cucumber sweet pickles. Pare twelve large ripe cucumbers, cut out the pulp, and cut them in strips. Boil together two pounds of sugar, one pint of vinegar, and one-half ounce of cinnamon and cloves. Skim well. Then put in the cucumbers, and cook until tender. Then remove the cucumbers, reduce the liquor, pour over the cucumbers, and cover tightly.

SEPTEMBER 30

BREAKFAST LUNCHEON

Fresh raspberries with cream Cantaloupe

Shirred eggs, Brunswick Fried fillet of sole, Tartar sauce

Rolls Cucumber salad

Coffee Cold turkey and ham with chow chow

Baked potatoes

Brie cheese with crackers

Demi tasse

DINNER

Potage Schorestène

Dill pickles Radishes

Frogs' legs, sauté à sec

Small tenderloin steak, Nicholas II

Brussels sprouts, au beurre

Potatoes au gratin Escarole salad

Baked brown bread pudding Coffee

Shirred eggs, Brunswick. Butter a shirred egg dish, lay a slice of raw tomato about one-half inch thick in the bottom, heat through, turn it over, and break two eggs on top. Season with salt and pepper, and finish cooking.

Potage Schorestène. Chop fine, one pound of sirloin, or top sirloin, of beef. Put in a casserole with three quarts of consommé and boil slowly for one hour. Then strain through a coarse sieve. The meat must be all forced through the sieve, and served in the soup.

Small tenderloin steak, Nicholas II. Cut four small steaks, and season with salt and pepper. Put two ounces of butter in a frying pan and fry the steaks, and when nearly done remove them to a casserole. Heat eight whole truffles in sherry wine, and use them to garnish the steaks. Also lay on each steak a slice of goose liver sauté in butter. Pour a little sauce Madère over all.

Baked brown bread pudding. One quart of graham bread crumbs, one quart of milk, one gill of molasses, two ounces of butter, two ounces of sugar, three eggs, and one-half teaspoonful of cinnamon. Make the crumbs very fine. Then melt the butter in the milk, with the sugar, molasses, cinnamon, and eggs. Then stir in the crumbs, and bake in buttered moulds for about one-half hour. Serve hot, with cream sauce flavored with a little cinnamon.

Sweet grape juice. Crush twenty pounds of Concord grapes in three quarts of water, and put them in a porcelain kettle. Set the kettle on the fire, and stir well until it reaches the boiling point; then allow it to simmer for fifteen or twenty minutes. Strain through a cloth, and add three pounds of white sugar. When the sugar is dissolved strain again through a cloth, and heat to the boiling point. Pour into hot pint or quart bottles, and seal instantly with new corks, only. After the corks have been inserted dip the necks of the bottles into hot sealing wax.

Canned pumpkin or squash. Peel the squash or pumpkin, and cut in small squares. Boil, without seasoning, until soft. Mash through a fruit press. Fill hot quart glass jars, and seal tight. Keep in a cool dark place.

Preserved violets. Cut the stems from one pound of large full-blown violets. Boil one and one-half pounds of granulated sugar, until a little dropped in cold water makes a soft ball. Then throw the violets into the sugar, remove the pan from the fire for a moment, and stir gently. Then return the pan to the fire, boil up once, and then change the violets immediately to another vessel. Let them stand over night, and then drain off the syrup through a sieve. Put the syrup in a copper pan, add a cupful of sugar, and cook until it hardens in water. Then put in the violets, change to another vessel, and allow to stand again over night. Again drain off the syrup, and boil it for a few minutes. Then add the violets, and remove the pan at once from the fire, and stir lightly until it begins to crystalize. Then pour the whole on sheets of paper, shake, and separate the flowers carefully with the fingers. When dry pick them from the sugar, arrange on a wire grating, and allow them to become cool.

Canned minced meat. Three pounds of boiled beef, one pound of beef suet, three pounds of brown sugar, one-half peck of apples, two pounds of raisins, one pound of currants, one pound of citron, one grated nutmeg, one tablespoonful of powdered mace, and allspice and cinnamon to suit the taste. Chop the meat, suet and apples, slice the citron fine, and mix all together with the seasoning. Pour on enough boiled cider to make a thick batter. Heat it thoroughly and put into one quart glass jars. Seal while hot, and set away in a cool dark place.

OCTOBER 1

BREAKFAST LUNCHEON

Orange and grapefruit juice, mixed Hors d'oeuvres assorted

Broiled salt mackerel Eggs Castro

Baked potatoes Spring lamb steak, Bercy

Rolls French fried potatoes

Coffee Cold asparagus, mayonnaise

Strawberry whipped cream

Hazelnut macaroons Demi tasse

DINNER

Consommé Georgia

Ripe California olives

Pompano sauté meunière

Virginia ham glacé, champagne sauce

Spinach in cream Laurette potatoes

Hearts of lettuce salad

Fancy ice cream

Assorted cakes Coffee

Eggs Castro. Cook four artichokes, clean the bottoms, lay a poached egg on each, and cover with the following sauce: Mix half a cup of cream sauce with three-quarters of a cup of Hollandaise sauce, add a few sliced canned mushrooms, and season with salt and a little Spanish or Cayenne pepper.

Strawberry whipped cream. Crush one-half pint of strawberries with one-quarter of a pound of sugar. Whip one pint of cream until stiff, then add the crushed strawberries, mix well, and serve in saucers.

Raspberry, peach or banana whipped cream. Prepare in the same manner as strawberry whipped cream.

Hazelnut macaroons. Roast some shelled hazelnuts in the oven, and as soon as brown rub them well on a coarse sieve to remove the skins. Crush three-quarters of a pound of the hazelnuts and one-quarter pound of almonds with two pounds of sugar. Add eight or ten whites of eggs, and stir to a paste. Dress on paper, and bake in the same manner as ordinary macaroons.

Consommé Georgia. Peel two tomatoes, cut in two, squeeze out the juice, and cut in small squares. Cut two pimentos in small squares. Boil two peeled green peppers in bouillon, and cut in small squares. Slice twelve heads of canned mushrooms very fine. Add all of the above, together with a cup of plain boiled rice, to two quarts of very hot and well-seasoned consommé.

OCTOBER 2

BREAKFAST LUNCHEON

Sliced peaches with cream Cantaloupe

Omelet with bacon Consommé in cups

Corn muffins Lamb chops, Beau-sejour

Coffee Château potatoes

Romaine salad

Compote of pears

French sponge cake

Coffee

DINNER

Shrimp soup, family style

Salted Brazil nuts Radishes

Fillet of turbot, Bagration

Roast leg of lamb, purée of chestnuts

Boiled Parisian potatoes

Fresh asparagus, Hollandaise

Fancy ice cream

American gugelhoff

Coffee

Lamb chops, Beau-sejour. Make a risotto, and put in small buttered timbale moulds. Use one timbale to garnish each two broiled lamb chops. Pour some tomato sauce over the chops.

French sponge cake (Génoise legère). Put six eggs and four yolks into a basin with half a pound of sugar, and whip over a slow fire for about fifteen minutes, but do not let it become too hot. Then take off the fire, and continue beating until cold. Then mix in lightly half a pound of sifted flour, a quarter of a pound of melted butter, and some vanilla flavoring. Put in buttered moulds, and bake in a rather cool oven for over half an hour. When cold glacé with white frosting, and decorate the top with candied fruit.

Shrimp soup, family style. Add to one quart of fish broth one pound of picked shrimps, and bring to a boil. Then add one pint of boiling cream, season with salt and pepper and chopped parsley, add one-half cup of broken saltine crackers, and two ounces of sweet butter. It is ready to serve when the butter is melted.

Fillet of turbot, Bagration. Put four fillets of turbot in a buttered sauté pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish broth, cover with buttered paper, and put in oven. When done, remove the fish to a platter. With the trimmings of the turbot make a fish forcemeat. Mash the trimmings well in a mortar, pass through a sieve, add one egg, season with salt and pepper, make into small round balls, and boil in fish broth for three minutes. Put these fish balls into white wine sauce, pour over the fish, and serve hot.

American gugelhoff. One pound of flour, one-half pint of milk, one ounce of yeast, four eggs, three ounces of sugar, six ounces of butter, two ounces of Malaga raisins, and the rind of a lemon and a pinch of mace for flavoring. Have the milk luke-warm, dissolve the yeast in it, add all the other ingredients, and mix to a batter. Put into a basin, cover with a cloth, and allow to raise for about two hours. Butter the moulds well, sprinkle them with coarse-chopped almonds, fill the moulds half full with the raised dough, allow to raise until the moulds are about three-quarters full, and then bake in a medium oven.

OCTOBER 3

BREAKFAST LUNCHEON

Stewed prunes Canapé Eldorado

Boiled eggs Poached eggs, Taft

Dry toast Beef steak, Jusienne

Coffee Potatoes au gratin

Chicory salad

Banana pie

Demi tasse

DINNER

Consommé Frascati

Chow chow

Boiled brook trout, sauce mousseline

Potatoes, Nature

Lamb chops, Beaugency

Peas and carrots in cream

Chiffonnade salad

Pears à la Piedmont

Alsatian wafers

Coffee

Canapé Eldorado. Spread a leaf of lettuce with some mayonnaise sauce, lay a boiled artichoke bottom on top, and three small Mexican tomatoes stuffed with anchovies on top of the artichoke. Decorate with anchovy butter.

Poached eggs, Taft. Fry four slices of egg plant, lay a slice of boiled Virginia ham on top of each, a poached egg on top of each slice of ham, and cover with Hollandaise sauce. Cut a "T" out of a truffle and lay on top of the sauce.

Beef steak, Jusienne. Season four small steaks with salt and pepper, and fry in sauté pan with melted butter. When done place on a platter and garnish with lettuce braisé, peas in butter, and onions glacés. Pour sauce Madère over the steaks.

Consommé Frascati. Cut two potatoes in small dices, and parboil for five minutes in salted water. Drain off the water, add six heads of peeled fresh mushrooms sliced very thin, and two quarts of consommé. Cook slowly until the potatoes are soft.

Banana pie. Mash enough bananas to make two cupfuls of pulp. Force through a sieve with a potato masher, add one-half cup of sugar, two crushed and sifted soda crackers, one-half cup of milk, the juice and rind of a lemon, two spoonfuls of molasses, a pinch of powdered cinnamon, and two eggs. Mix well together, and bake in an open pie, in the same manner as a pumpkin pie.

Lamb chops, Beaugency. Broil the chops, place on a platter, and garnish with fresh artichoke bottoms filled with parboiled beef marrow cut in small dices. Serve sauce Choron separate.

Pears, Piedmont. Peel and remove the cores from a dozen nice pears, and stew them in syrup. Fill the centers with pear marmalade and chopped candied fruits. Cook some rice in the same manner as for rice croquettes. Dress a layer of the rice on a platter, place the pears on top, and serve with wine sauce. (See index for Italian wine sauce).

OCTOBER 4

BREAKFAST LUNCHEON

Baked apples with cream Cantaloupe

Griddle cakes, maple syrup Scrambled eggs, Bullit

Crescents Broiled honeycomb tripe

English breakfast tea Sauté potatoes

Field salad

Roquefort cheese with crackers

Coffee

WEDDING DINNER

Fresh caviar with dry toast

Toke Point oysters, mignonette

Clear green turtle, amontillado

Crisp celery Ripe olives

Salted mixed nuts

Frogs' legs, Jerusalem

Sweetbreads braisé, Liencourt

Peas à la Française

Saddle of lamb, au jus

Jets de houblons

Cardon à la moelle

Potatoes à la Reine

Sorbet au champagne

Stuffed capon, St. Antoine

Lettuce salad with Roquefort dressing

Assorted fancy cakes

Wedding cake

Assorted cheese

Fruit and bonbons

Demi tasse

Scrambled eggs, Bullit. Peel six heads of fresh mushrooms, slice very thin, and put in a sauce pan with one ounce of butter. Simmer until done, then add twelve beaten eggs, one cup of cream, two ounces of sweet butter, and a little salt and pepper. Scramble the eggs, and dish up on a platter on top of four slices of fried egg plant.

Sweetbreads, Liencourt. Braise some sweetbreads (see index), place on a platter with their own gravy, and garnish with fresh bottoms of artichokes filled with purée of fresh mushrooms.

Purée of fresh mushrooms. Wash thoroughly two pounds of fresh mushrooms, press in a cloth to extract the water, and chop very fine. Put two ounces of butter in a casserole, add the mushrooms, season with salt and pepper, cover and simmer for twenty minutes. Then add half a cup of fresh bread crumbs and a little chopped parsley, and bind with the yolks of two eggs.

Wedding cake (home made). One pound of sugar, one and one-half pounds of butter, ten eggs, one and one-half pounds of flour. Mix in the same manner as for pound cake, and then add one and one-half pounds of seedless raisins, one pound of currants, one pound of chopped citron, one-half pound of chopped orange peel, one tablespoonful of mixed spices (cinnamon, cloves, mace, ginger, etc.), the juice and rind of a lemon, and one-half pint of brandy. Put in a mould lined with buttered paper, and bake in a slow oven for about two hours. The cake will improve if allowed to set a few days after being baked.

As a table decoration.—Glacé the wedding cake with very thick white frosting, and then decorate it with royal icing (see glacé royal), using a fancy pastry tube.

Wedding cake in boxes.—When the cake has set for a few days after baking, cut in size to fit your boxes, and wrap each piece in wax paper. Tie the boxes with white ribbons.

OCTOBER 5

BREAKFAST LUNCHEON

Fresh raspberries with cream Canapé of sardines

Broiled kippered herrings Poached eggs, Velour

Baked potatoes Filet mignon, Monegasque

Rolls Lettuce salad

Coffee Camembert cheese with crackers

Coffee

DINNER

Hare soup, Uncle Sam

Pim olas

Sand dabs, meunière

Roast leg of lamb, au jus

Lima beans

Mashed potatoes

Romaine salad

Crêpes Suzette

Demi tasse

Poached eggs, Velour. Split two English muffins, toast and butter them, lay a slice of broiled ham on top of each, a poached egg on top of the ham, and cover with Béarnaise sauce.

Filet mignon, Monegasque. Broil some small tenderloin steaks, place on a platter, lay a slice of broiled tomato on top of each, and garnish with the bottoms of fresh artichokes filled with Parisian potatoes. Pour sauce Madère, to which has been added some sliced green olives, over the steaks.

Hare soup, Uncle Sam. Cut the saddle and hind legs from a large Belgian hare, and put the remainder in a roasting pan with two sliced onions, one carrot, one stalk of leek, one-half stalk of celery, a few pepper berries, two cloves, three bay leaves, two sprigs of thyme, and three ounces of butter. Season with salt and pepper, and put in oven and roast until done. Then sprinkle with three spoonfuls of flour, and roast again until the flour is brown. Then put in a casserole with two gallons of water and a little salt and one pound of lentils, and boil for four hours. Then force all that is possible through a fine sieve. Roast the legs and saddle of the hare, and cut the meat in half-inch squares. Put the strained soup back in the casserole, bring to a boil, add the cut-up hare meat and one glassful of sherry wine, and season if necessary with salt and Cayenne pepper.

Crêpes Suzette. Make some French pancakes, as thin as possible. Then make a cream with one-half pound of sweet butter, one-half pound of sugar, the grated peel of two oranges, and a dash of brandy or kirschwasser. Mix the sugar and butter to a light cream, then add the liquor and orange, and mix thoroughly. Spread some of the cream over each pancake, and then fold in the form of an English pancake. Place them in a chafing dish, pour two ponies of brandy or kirschwasser over them, and light just before serving.

OCTOBER 6

BREAKFAST LUNCHEON

Stewed prunes Grapefruit en surprise

Shirred eggs Eggs, Sara Bernhardt

Rolls Fried pig's feet, tomato sauce

Coffee Château potatoes

Apple pie

Coffee

DINNER

Blue Point oysters

Consommé with noodles

Celery Radishes

Fillet of halibut, Pondicherry

Roast chicken

Chestnuts Boulettes

Artichokes, Hollandaise

Potato croquettes

Endive salad

Vanilla ice cream

Alsatian wafers

Demi tasse

Eggs, Sarah Bernhardt. Soak half a pound of salt codfish in water over night, then boil for ten minutes, and shred it. Put twelve beaten eggs in a casserole, season with a little salt and pepper, add two chopped truffles, the shredded codfish, and half a cup of thick cream; and then scramble. When done dish up in a deep china dish and lay sliced truffles heated in butter, on top.

Consommé with noodles. Boil one-half pound of noodles in salted water. When done add them to two quarts of hot consommé. Serve grated cheese separate.

Fillet of halibut, Pondicherry. Place four fillets of halibut in a sauté pan, season with salt and pepper, add one-half cup of fish broth and one-half glass of white wine, cover with buttered paper, and bake in oven for ten minutes. Heat two ounces of butter in a casserole, add one teaspoonful of flour and one of curry powder, heat through, then add the broth from the fish and a cup and a half of fish broth additional, and boil for ten minutes. Then bind the sauce with the yolks of two eggs mixed with half a cup of cream, season with salt and pepper, and strain. Then put the sauce back in the casserole, add two ounces of sweet butter, and when the butter is melted pour the sauce over the fish.

Chestnuts Boulettes. One cup of boiled and mashed chestnuts, one tablespoonful of whipped cream, one-half tablespoonful of butter, a pinch of salt, the yolks of two eggs, a little sugar, the whites of two eggs well beaten, and if desired, one teaspoonful of sherry wine. Mix well together, form into small balls, dip in beaten eggs, roll in crumbs, and fry in hot swimming fat.

OCTOBER 7

BREAKFAST LUNCHEON

Sliced bananas with cream Fresh artichokes à la Russe

Sausage cakes Eggs bonne femme

Buckwheat cakes Broiled Alaska black cod

Rolls Paul Stock potatoes

Coffee Cucumber salad

Limberger cheese with crackers

Coffee

DINNER

Little Neck clam cocktail

Onion and tomato soup

Ripe California olives

Sand dabs, sauté meunière

Sirloin steak, Braconière

New peas in cream

Rissolée potatoes

Escarole salad

Roly-poly pudding

Coffee

Fresh artichokes à la Russe. Boil the bottoms of four artichokes in salted water, and allow them to become cold. Then fill them with fresh caviar, place on a platter on a folded napkin, and garnish with two lemons cut in half and parsley in branches.

Eggs bonne femme. Fry eight slices of bacon on both sides, in a frying pan, then add eight eggs, season with a little pepper, and cook in oven for three minutes. Serve on a platter, with mixed chopped parsley, chervil and chives sprinkled over the eggs.

Paul Stock potatoes. Bake four potatoes, remove the peels, and put the potatoes in a chafing dish. Add three ounces of sweet butter, season with salt and paprika and a spoonful of chives cut fine, and mix with a fork until the butter is melted. Serve in a chafing dish.

Onion and tomato soup. Slice four onions very fine, put in a casserole with two ounces of butter, and simmer until done. Then add four peeled and chopped tomatoes, and two quarts of bouillon, chicken broth, or consommé. Season with salt and pepper, and boil for half an hour. Serve grated cheese separate, and rolls cut in thin slices and toasted.

Sirloin steak, Braconière. Broil a sirloin steak, place on a platter, and garnish with onions glacés and broiled fresh mushrooms. Pour sauce Madère over the steak.

Roly-poly pudding. One pound of suet, one pound of flour, one cup of milk, and one pinch of salt. Chop the suet very fine, mix with the flour, salt and milk, making a rather hard dough. Roll out about one-quarter inch thick, and spread with a layer of any kind of jam. Roll up in the form of a sausage, put a wet cloth around it, and tie with a string at both ends. Steam or boil for an hour. Then unwrap, cut in individual pieces, and serve hot, with hard and brandy sauces.

OCTOBER 8

BREAKFAST LUNCHEON

Fresh strawberries with cream Grapefruit à la rose

Ham and eggs Eggs, Boston style

Rolls Lamb or mutton chops, Bignon

Coffee String beans

Mashed potatoes

Tutti frutti pudding

Demi tasse

DINNER

Seapuit oysters

Consommé Pemartin

Celery Salted almonds

Brook trout, Cambacérès

Cucumber salad

Breast of squab, Eveline

Asparagus, Hollandaise

Coupe Victor

Ginger bread

Demi tasse

Eggs, Boston style. Make four codfish cakes, put a poached egg on top of each, and cover with cream sauce.

Lamb or mutton chops, Bignon. Broil the chops, place on a platter, and garnish with one tomato stuffed with rice Créole to each person, one dozen green olives, and a small can of French mushrooms. Cut the mushrooms in small squares, put them in a sauté pan with one-half glass of sherry wine and cook until nearly dry. Then add two cups of brown sauce (sauce Madère), and pour over the chops.

Tutti frutti pudding. Sift one-quarter of a pound of flour into a sauce pan, add one pint of boiling milk and two ounces of butter, and stir over the fire with a wooden spoon, until it detaches from the pan. Then remove from the fire and add two ounces of butter, four ounces of sugar, the yolks of eight eggs, and four ounces of chopped candied fruits. Mix well. Beat the whites of six eggs very stiff and add them to the mixture, stirring them in lightly. Put in a buttered mould, and cook in bain-marie in the oven for about thirty minutes. When done unmould, and serve with apricot sauce flavored with a little kirschwasser.

Consommé Pemartin. Chop two truffles very fine, put in a casserole with one large glassful of Pemartin sherry wine and boil for two minutes. Then add two quarts of consommé, season well with salt and Cayenne pepper, and serve very hot.

Brook trout, Cambacérès. Season six brook trout with salt and pepper and place in a shallow buttered dish with one-half glass of white wine. Sprinkle with chopped tarragon, pour two pints of tomato sauce over all, lay a few bits of butter on top, and bake in the oven for twenty or thirty minutes, according to the size of the fish. Serve in the dish in which they were cooked.

Breast of squab, Eveline. Broil the breasts, and place on a platter with maître d'hôtel sauce on top. Garnish one side with spaghetti in cream and the other side with new peas in butter.

Ginger bread. One quart of flour, one ounce of butter, half a pint of molasses, two teaspoonfuls of allspice, a teaspoonful of ginger, two eggs, and a quarter of a teaspoonful of carbonate of soda. Sift the flour, the allspice and the ginger together. Pour a spoonful of hot water on the soda, and mix with the molasses, the eggs, and the melted butter. Then stir all together, mixing well, and bake in a thin layer; or divide into small rolls or cakes.

Coupe Victor. Take equal parts of raspberries and strawberries; and to each basket allow four spoonfuls of sugar and four spoonfuls of kirschwasser. Mix well, and set on ice to chill thoroughly. If there is not time to chill in this manner cover with cracked ice for a few minutes. Serve in punch glasses with a teaspoonful of lemon water ice on top. The water ice may be omitted if desired, but be sure to have the fruit well chilled.

OCTOBER 9

BREAKFAST LUNCHEON

Fresh grapes Carciofini

Broiled smoked Alaska black cod Eggs Argenteuil

Baked potatoes Chicken hash à l'Italienne

Rolls Cranberry water ice

Coffee Assorted cakes

Coffee

DINNER

Merry widow cocktail

Chicken soup à la Française

Celery

Scallops à la poulette

Roast leg of mutton

Stewed tomatoes

Peas in cream

Duchesse potatoes

Chicory salad

French pastry

Demi tasse

Broiled smoked Alaska black cod. Get a kippered Alaska black cod, roll in oil and broil. Serve with maître d'hôtel butter, and garnish with lemons cut in half, and parsley in branches. This fish is excellent prepared in the same manner as finnan haddie or smoked salmon, or served raw as a hors d'oeuvre.

Eggs Argenteuil. Scoop out the centers from four English muffins, toast them, and place a poached egg in each, cover with sauce Hollandaise, and lay two slices of truffle heated in butter on top of each.

Chicken hash, Italienne. Put two ounces of butter in a sauté pan with one chopped onion, or six chopped shallots. Fry, and then add one-half spoonful of flour and cook until brown. Then add one glass of sherry wine, and one cup of broth or stock, one whole boiled fowl cut in small dices, and one pound of dried mushrooms that have been previously soaked in cold water for one hour. Season with salt and pepper, and boil all together for thirty minutes. Serve toast Melba separate.

Chicken soup à la Française. Put a fat soup hen in a casserole with three quarts of water, a little salt, one onion, one carrot, and a bouquet garni. When coming to a boil skim well, cover, and simmer slowly until the hen is cooked. Then remove the hen and cut the meat in half inch squares. Strain the broth, bring to a boil, and add two cupfuls of boiled rice and the chicken meat. Season well with salt and pepper, and add some chopped chervil.

Merry widow cocktail. Use wide glasses. Put in the bottom the tails of six écrevisses, or crawfish. Lay six asparagus tips on top, season with salt and pepper, and cover with plenty of mayonnaise. Set in the ice box as near the ice as possible, to chill thoroughly.

Scallops à la poulette. Parboil the scallops from two to three minutes in their own juice, but not longer, as they will become tough and rubbery. Drain, and keep the juice. Heat two spoonfuls of flour and two spoonfuls of butter, and add the juice and a little stock, making a thin sauce. Season with salt and pepper, add the yolk of one egg and two spoonfuls of cream, but do not boil. Mix in the scallops, and serve. Oysters and clams may be prepared in the same manner.

Cranberry water ice. Cook the berries in a very small quantity of water in a granite or porcelain lined kettle, as otherwise the berries will become discolored. Then strain the cooked berries through a hair-sieve, making a thin purée. To every quart of berries add the juice of two lemons. For each quart of berries dissolve a pint of sugar in a cup of water, and add to the purée. Taste to see if sweet enough. Freeze in the same manner as other water ices. Serve as an ice, for dessert, or between courses; although the latter manner of serving ices is going out of vogue.

OCTOBER 10

BREAKFAST LUNCHEON

Baked pears with cream Cantaloupe

Plain omelet Eggs Andalouse

Buttered toast Broiled Imperial squab on toast

Ceylon tea Saratoga chip potatoes

Cold artichokes, mayonnaise

Montmorency pudding

Coffee

DINNER

Oysters on half shell

Cream of summer squash

Dill pickles Salted almonds

Fillet of flounder, Norvégienne

Roast tenderloin of beef, Boucicault

Julienne potatoes

Hearts of romaine salad

Red currant water ice

Assorted cakes

Demi tasse

Eggs Andalouse. Make a risotto, place it on a platter, lay a poached egg on top, and cover with sauce Hollandaise. Pour tomato sauce around the rice to cover the bottom of the platter.

Cream of summer squash. Put three ounces of butter in a casserole, add two pounds of peeled summer squash cut in small pieces, and simmer for fifteen minutes. Then sprinkle with two small spoonfuls of flour, heat the flour through, and then add two quarts of chicken or other clear white broth. Boil for ten minutes, season with salt and pepper to taste, strain through a fine sieve, put back in the casserole, and before serving add one pint of boiling thick cream.

Fillet of flounder, Norvégienne. Place four fillets of flounder in a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, cover, and cook for ten minutes. Place on a platter, some spinach in cream, lay the fish on top, and cover with sauce Hollandaise.

Roast tenderloin of beef, Boucicault. Put a roast tenderloin of beef on a platter, and garnish with stuffed cabbage. Pour sauce Madère over the meat.

Montmorency pudding. Butter a pudding mould very generously. Line it with stale cake, putting quartered fresh or glacé cherries on each piece. Make a custard with four eggs, a quarter of a pound of sugar and a pint of milk. Pour this over the cake, filling the mould. Bake for thirty minutes. Then remove from mould and serve hot, with brandy sauce to which has been added some fresh or glacé cherries chopped fine.

Red currant water ice. Strain one quart of ripe red currants. Canned ones may be used when the fresh are out of season. Add the juice of two lemons, and additional sugar, if necessary. Dissolve the sugar in hot water before adding. Freeze, using plenty of salt with the ice.

OCTOBER 11

BREAKFAST LUNCHEON

Sliced peaches and cream Hors d'oeuvres assorted

Boiled eggs Eggs McKenzie

English breakfast tea Meat croquettes

Butter toast Cucumbers on toast

Camembert cheese Crackers Coffee

DINNER

Oysters on half shell

Hungarian soup Ripe California olives

Halibut Metternich

Baked porterhouse steak

Potatoes rissolées

Plain spinach

Lettuce salad

Mince pie American cheese Coffee

Hungarian soup. Sauté half a pound of lean beef that has been cut into small cubes. Add six onions, thoroughly minced, and when slightly brown add four tablespoonfuls of flour. Mix well. Add three quarts of stock and a quart of tomatoes that have been strained through a sieve. Simmer slowly for one hour. Then add a teaspoonful of caraway seeds, half as much marjoram, and a large crushed garlic clove. Cook for another half hour or longer, very slowly. The stock should be made with a knuckle of veal and beef.

Baked porterhouse. Have a thick steak. Put into a Dutch oven, sprinkle with salt and pepper, and two ounces of butter. On top place three whole peeled tomatoes, one green pepper, two tablespoonfuls of Worcestershire sauce, two of mushroom or tomato catsup and a little chopped parsley. Baste frequently.

Meat croquettes. Chop a large onion and simmer in a pan with two ounces of butter. Mince the meat, and add one raw egg and mix well. Season with pepper, salt and some chopped parsley, and add a quarter cup of brown gravy. Allow to cool, roll out and form into croquettes. Dip in a mixture made of one egg and a spoonful of cream, and roll in sifted crumbs. Fry in swimming fat. Serve with tomato or Madeira sauce.

Eggs McKenzie. Peel four tomatoes, cut off the tops and scoop out the insides. Break an egg in each tomato, season with salt and pepper, cover with a little Bordelaise sauce, sprinkle with grated cheese, put small bits of butter on top, place on a buttered dish and bake in oven.

Cucumbers on toast. Peel and quarter two good sized cucumbers, and soak in salted water for about thirty minutes. Then boil in slightly salted water until tender, but not soft. Drain, and place each piece on a round of buttered toast. Make a sauce by rubbing together a tablespoonful of butter and a tablespoonful of flour, stir in a cup of the water in which the cucumbers were boiled, add a teaspoonful of lemon juice, salt and pepper to taste, and pour over the cucumbers and toast. Garnish with strips of pimentos.

Halibut Metternich. Cut two slices of halibut, one and one-half inches thick. Put in a vessel in cold water, season with salt, bring to a boil, and skim. Add a glass of milk, boil for about twenty-five minutes, until soft. Make a sauce in a casserole with two spoonfuls of butter, and two spoonfuls of flour. When hot add two cups of the fish broth, boil for ten minutes, and strain. Then add six chopped hard-boiled eggs and salt and pepper to taste. Put the fish on a buttered baking dish, pour the sauce over same, sprinkle with grated cheese, put small bits of butter on top, and bake in the oven until brown.

OCTOBER 12

BREAKFAST LUNCHEON

Fresh strawberries and cream Grapefruit cardinal

Baked beans, Boston style Clam broth in cups

Boston brown bread Eggs Conté

Coffee Veal sauté, Catalane

Romaine salad

Assorted cheese and crackers

Coffee

DINNER

Consommé Nelson

Radishes and celery

Sand dabs, meunière

Coquille of chicken, Mornay

Roast leg of mutton, Kentucky sauce

String beans in butter

Potatoes Anna

Field and beet salad

Charlotte Russe

Demi tasse

Eggs Conté. Butter a shirred egg dish. Place a spoonful of cooked lentils in center of dish, cover with two strips of fried bacon, break two eggs on top, season with salt and pepper, and bake in oven till eggs are done.

Veal Sauté, Catalane. Cut five pounds of breast and shoulder of veal in pieces two inches square. Put three spoonfuls of olive oil in a sauté pan and set on the stove until hot, then add the veal, season with salt and pepper, and toss over a quick fire until golden brown. Then sprinkle one spoonful of flour and cook until golden yellow. Add one pint of hot water or stock, six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet garni. Bring to a boil, skim well, and cover. Boil until meat is soft. Before serving remove the bouquet garni, and add two dozen small onions glacés, and two dozen stoned queen olives.

Consommé Nelson. Put three pounds of fish bones and three quarts of water in a casserole, also one sliced onion, one carrot, one piece of leek, one leaf of celery, a little parsley in branches, one bay leaf, one clove, and season with salt and pepper. Boil for one-half hour, and clarify as follows: In a casserole put one pound of raw chopped beef and the whites of six eggs. Mix well. Add, little by little, the strained fish broth, set on the stove and bring to a boil. Then put to one side and allow to simmer for fifteen minutes. Strain through cheese cloth or napkin, add two cups of boiled rice, season well, and serve.

Coquille of chicken, Mornay. Boil a soup hen. When done cut the meat from the bones, and slice in thin pieces. Season with salt and pepper, add a cup of cream sauce, and mix. Then place in four buttered coquilles or shells, cover lightly with more cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. Serve on platter with folded napkin, garnish with two lemons cut in two, and parsley in branches.

OCTOBER 13

BREAKFAST LUNCHEON

Oatmeal in cream Cantaloupe

Boiled eggs Scrambled eggs, Magda

Dry toast Chicken sauté, Josephine

Coffee Asparagus tips, Hollandaise

Escarole salad

Danish apple cake Demi tasse

DINNER

Oysters on half shell

Potage Villageois

Lyon sausage Radishes Pickles

Fillet of sole, Judic

Tenderloin steak, Bernardi

Potatoes Sybil

Endive salad

Fancy ice cream and cakes Coffee

Scrambled eggs, Magda. In a casserole put two ounces of butter, twelve beaten eggs, one-half cup of cream, season with salt and pepper, and then scramble. When nearly done add one tablespoonful of grated Swiss cheese, one-half teaspoonful of mustard flour, and one tablespoonful of mixed, chopped parsley, chervil and chives.

Chicken sauté, Josephine. Cut two spring chickens in quarters, and season with salt and pepper. In a sauté pan put two ounces of butter and a spoonful of olive oil. Set on the stove until hot, add the chicken, and sauté. When nearly done add six chopped shallots, one tablespoonful of carrot cut in very small dices, one bay leaf cut very fine, one-half of a clove, a little parsley, and two heads of mushrooms, all chopped very fine. Also one spoonful of raw ham cut in very small squares. When the chicken is cooked remove to a platter, and to the sauté pan add one pony of brandy and reduce one-half. Then add two more ounces of sweet butter and the juice of a lemon, and pour over the chicken.

Danish apple cake. Pare and core six apples. Mix one and one-half cups of fine bread crumbs, one-half cup of sugar and one-half teaspoonful of cinnamon. Butter a deep cake mould and put a layer of the crumb mixture, with a bit of butter, at the bottom. Then a layer of the sliced apples, and continue alternately until the material is all used. Bake in a moderate oven for about two hours, and serve cold with whipped cream.

Potage Villageois. In a casserole put three ounces of butter and three stalks of leeks cut in Julienne shape. Simmer for fifteen minutes. Then add six leaves of Savoy cabbage, cut Julienne, and simmer again for ten minutes. Then add two quarts of stock, bouillon, chicken broth or consommé, season well with salt and pepper, and boil for forty minutes. Then add one-half pound of vermicelli and boil for fifteen minutes, or until the vermicelli is done.

Fillet of sole, Judic. Put four fillets of sole in a buttered pan, season with salt and pepper, put a little butter on top, squeeze the juice of a lemon over all, and bake in the oven until done. Then place four pieces of lettuce braisé on a platter, lay the fillets on top, cover with cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake again in the oven until brown.

Tenderloin steak, Bernardi. Broil a tenderloin steak. Place on a platter and garnish with croustades filled with spinach in cream, and artichoke bottoms filled with macédoine of vegetables. Pour some sauce Madère over the meat.

OCTOBER 14

BREAKFAST LUNCHEON

Stewed prunes Eggs Nantaise

Bacon and eggs Pompano sauté, d'Orsay

Coffee Broiled honeycomb tripe

Rolls Maître d'hôtel potatoes

Lettuce salad

Apple snow and cakes

Coffee

DINNER

Potage Champenoise

Ripe olives

Boiled brook trout, Romanoff

Hollandaise potatoes

Shoulder of mutton, Budapest

Peas à la Française

Laurette potatoes

Celery mayonnaise

Biscuit glacé, St. Francis

Assorted fancy cakes

Demi tasse

Eggs Nantaise. Split and toast two English muffins. Lay a few boiled asparagus tips on each half. Put a poached egg on top and cover with cream sauce.

Pompano sauté, d'Orsay. Season the pompano with salt and pepper, roll in flour and fry with melted butter. Then place the fried fish on a platter, and sprinkle with plenty of chopped parsley and lemon juice. In a hot pan put two ounces of butter, and when brown pour over the fish.

Apple snow. Peel, core and slice three large apples. Preferably sour ones. Cook in a little water and vinegar until soft. Then drain, and rub the apples through a sieve. When cold gradually add the whites of three eggs whipped very stiff, and half a cup of powdered sugar. Dress in dishes of fancy shape, and garnish with dots of currant jelly.

Potage Champenoise. Mix one quart of cream of potatoes with one quart of cream of celery. Add as garniture one-half cup of carrots and celery cut in very small dices, and boiled soft in consommé.

Boiled brook trout, Romanoff. Put six one-half pound trout in boiling water, to which has been added one-half glass of vinegar, and cook for about fifteen minutes. Serve on a platter on folded napkin. Garnish with parsley in branches and two lemons cut in half. Serve separate, sauce mousseline, to which has been added six chopped anchovies.

Shoulder of mutton, Budapest. Season the mutton well with salt and pepper and place in a roasting pan with a sliced carrot, an onion, a few branches of parsley, a leaf of celery and of leek, a few pepper berries, half of a bay leaf and a clove. Put an ounce of butter on top, and roast. Then remove the shoulder to a platter, drain off fat, and add to the pan one cup of bouillon and a spoonful of meat extract. Boil for a few minutes and strain over the meat. Garnish with risotto to which has been added a few pimentos cut in small squares.

OCTOBER 15

BREAKFAST LUNCHEON

Fresh raspberries and cream Herring Livonienne

Waffles Eggs en cocotte, Ribeaucourt

Honey in comb Beef tongue, Menschikoff

English breakfast tea Potato salad

Roquefort cheese and crackers

Coffee

DINNER

Cream of peas, Suzon

Celery Radishes Pickles

Fillet of pompano, Pocharde

Roast tame duckling, apple sauce

Fried sweet potatoes

Succotash

Stewed tomatoes

Chocolate ice cream

Macaroons

Demi tasse

Herring, Livonienne. Soak two salted herrings in cold water for two hours. Then skin and bone them, and cut in half inch squares. Add one sliced boiled potato, and a peeled apple cut in small squares. Salt a little if necessary, season with pepper, one spoonful of olive oil and the juice of two lemons. Serve on a celery dish, sprinkled with chopped tarragon and parsley.

Eggs en cocotte, Ribeaucourt. Butter four cocotte dishes and break an egg in each. Cut in small squares, two slices of tongue, one slice of boiled ham, and four heads of canned mushrooms. Mix with two spoonfuls of brown gravy, season with salt and pepper, and put on top of the eggs. Sprinkle with a little grated cheese, and bake in the oven for eight minutes.

Beef tongue, Menschikoff. Place some sliced boiled beef tongue on a platter and garnish with small onions glacé, small vinegar pickles, and Madeira sauce with a few raisins in it.

Cream of peas, Suzon. Make a cream of peas soup. Add one spoonful of whipped cream for each person, and mix while hot. Put a poached egg on each plate and serve the soup over the eggs.

Cream of peas. To one quart of shelled new peas add one pint of chicken broth, and boil until the peas are soft. Strain and return to casserole and add one pint of hot table cream, and, little by little, one large spoonful of table butter. Season with salt and Cayenne pepper.

Cream of peas, St. Germain. Add a head of lettuce to the peas and prepare as above. When strained for the second time add one cup of fresh-boiled new peas to the soup.

Fillet of pompano, Pocharde. Cut four fillets of Florida pompano. Or Pacific pompano may be used. The latter are much smaller. Put the fish in a buttered pan, and season with salt and pepper. Add one-half glass of claret, one-half glass of white wine, and one-half cup of fish broth. Boil until done. In a sauce pan put one table spoonful of flour and place on stove. When hot add the broth in which the fish were cooked, and boil for five minutes. Then bind the sauce with the yolks of two eggs mixed with one-half cup of cream and one ounce of butter. Whip well and strain over the fish.

OCTOBER 16

BREAKFAST LUNCHEON

Baked apples in cream Casawba melon

Boiled eggs Eggs Mollet, à l'aurore

Dry toast Sweetbreads, Saint Mondé

Coffee Lettuce salad

Mince pie

American cheese

Demi tasse

DINNER

Potage grenade

Salted almonds

Écrevisses Georgette

Roast leg of mutton, mint sauce

String beans

Mashed potatoes

Tomato salad

French pastry

Coffee

Eggs Mollet, à l'aurore. Place four eggs Mollet on four pieces of buttered toast. Cover with well seasoned tomato sauce.

Sweetbreads, Saint Mondé. Prepare braised sweetbreads as described elsewhere. Place on a platter and garnish with artichoke bottoms filled with asparagus tips with a little Hollandaise sauce on top; and others filled with French peas in butter with Madeira sauce.

Potage grenade. Cut in thin slices, the size of a silver quarter, two turnips, one stalk of leeks, one-half stalk of celery and a small head of Savoy cabbage. Put in a sauce pan with three ounces of butter, season with salt and a teaspoonful of sugar, and place in the oven to smother. Be careful that it does not burn. When soft add two quarts of consommé, and boil for one-half hour. Then add two tomatoes peeled and cut in small dices, boil for one minute, season with salt and pepper, and serve with a little chopped chervil.

Écrevisses Georgette. Bake four medium-sized potatoes. Then cut off the tops, remove the insides, and refill with Écrevisses Voltaire.

Écrevisses Voltaire. Boil two dozen écrevisses en buisson. Remove the tails from the shells and place them in a sauce pan with two ounces of butter and six sliced heads of fresh white mushrooms. Season with salt and a little Cayenne pepper, and simmer for ten minutes. Then add a pony of brandy, and simmer for a few minutes. Then add a large cup of cream, and boil for five minutes. Then add two sliced truffles. Bind with the yolks of two eggs mixed with one-half glass of dry sherry wine. Serve in chafing dish.

OCTOBER 17

BREAKFAST LUNCHEON

Oatmeal and cream Mortadella

Ham and eggs Poached eggs, Zurlo

Coffee Broiled honeycomb tripe

Rolls Lyonnaise potatoes

Field salad

Port de Salut cheese

Crackers

Coffee

DINNER

Consommé Leopold

Chow chow

Broiled smelts, à l'Américaine

Chicken Leon X

Peas à la Française

Duchesse potatoes

Lettuce and grapefruit salad

Fancy ice cream

Assorted cakes

Demi tasse

Mint wafers

Mortadella. This is an Italian sausage, very highly seasoned, and comes in cans already sliced. Serve on a platter garnished with chopped meat, jelly and parsley in branches.

Poached eggs, Zurlo. Form some flat potato croquettes, and fry. Place a poached egg on top of each, and cover with cream sauce.

Consommé Leopold. Slice very fine one handful of sorrel and a head of lettuce. Wash well, and boil in two quarts of chicken broth for about thirty minutes. Serve with chervil.

Broiled Smelts, à l'Américaine. Split and remove the bones from twelve large smelts. Season with salt and pepper, roll in oil, and broil. When done place on a platter, garnish with six slices of broiled tomatoes, two lemons cut in half, and parsley in branches. Pour a little maître d'hôtel sauce over all.

Chicken Leon X. Put on fire, in cold water, one large fat roasting chicken or capon. Add salt, one carrot, and a bouquet garni. Boil until soft. Make a sauce with two ounces of butter mixed with two ounces of flour. When hot add one pint of the chicken broth. If too thick add a little more of the broth. Boil for half an hour. Then bind with the yolks of three eggs mixed with a cup of cream. Strain, and add two ounces of sweet butter. Stir the sauce well until the butter is melted. Place the chicken on a platter and garnish with macaroni cooked in cream. Pour a little of the sauce over the chicken. To the remainder of the sauce add in equal parts some sliced truffle, sliced canned French mushrooms and parboiled goose liver. Serve this sauce separate.

Mint wafers (after dinner mints). To half a gill of water add one pound of powdered sugar, and mix over fire until dissolved and hot. Add three or four drops of oil of peppermint. Then drop, about the size of a half silver dollar, on waxed paper or a greased pan, using the tip of a spoon or a paper bag. Allow to become cold and dry.

OCTOBER 18

BREAKFAST LUNCHEON

Grapefruit juice Omelette Cherbourg

Poached eggs on toast Homemade beef stew

Uncolored Japan tea Lorette salad

Crescents Alhambra ice cream

Assorted cakes

Demi tasse

DINNER

Cream of asparagus, Favori

Salted mixed nuts Celery

Sole Héloise

Roast leg of veal, au jus

Spinach in cream

Potatoes au gratin

Romaine salad

Pancakes à la Lieb

Demi tasse

Omelette Cherbourg. Mix a cup of picked shrimps with two spoonfuls of cream sauce. Heat well, and season with salt and pepper. Make the omelette in the usual manner, and before turning over on platter fill with the prepared shrimps. Pour a thick cream sauce around the omelette.

Lorette salad. One-third field salad, one-third boiled celery root, and one-third pickled beets. Season with French dressing.

Alhambra ice cream. Half vanilla and half strawberry ice cream served in any fancy form.

Cream of asparagus, Favori. Make a cream of asparagus soup and serve with plenty of boiled asparagus tips in it.

Sole Héloise. Remove the skin from both sides of a large sole. Place on a buttered pan, season with salt and pepper, add one-half glass of white wine, cover with a piece of buttered manila paper, and bake in the oven for about twenty minutes. Remove the sole to a platter, and put in the pan three ounces of butter, a little pepper, chopped parsley, chervil, tarragon, and chives. When hot add the juice of two lemons, season well, and pour over the sole.

OCTOBER 19

BREAKFAST LUNCHEON

Fresh strawberries and cream California oyster cocktail

Broiled fresh mackerel Consommé in cups

Baked potatoes Shirred eggs, Metternich

Rolls Pears, mayonnaise

Coffee Cheese toast

Coffee

DINNER

Potage Ferneuse

Ripe olives

Sand dabs, sauté meunière

Roast ribs of beef

String beans in butter

Stewed tomatoes

St. Francis potatoes

Escarole salad

Romaine ice cream

Alsatian wafers

Demi tasse

Shirred eggs, Metternich. Place two eggs in a buttered shirred egg dish with six canned mushrooms sliced very fine. Season with salt and pepper, sprinkle with grated cheese, place a small piece of butter on top, and bake.

Pears, mayonnaise. Use whole fresh pears cooked in syrup, or canned ones. Place the pears on lettuce leaves and cover with thick mayonnaise. On slices of toast place small pieces of American dairy cheese. Bake in the oven, and serve separate.

Cheese toast. Spread any such cheese as Parmesan, American, Sierra or Camembert, on slices of toast, and set in the oven until hot. Serve at once.

Potage Ferneuse. Slice six white turnips very fine, put in a casserole, with two ounces of butter. Cover, and simmer for fifteen minutes. Then add one cup of rice and three pints of bouillon, consommé, or chicken broth. Boil for one hour, strain through fine wire sieve, and put back in vessel. When hot stir in well three ounces of sweet butter, season with salt and a little Cayenne pepper.

Romaine ice cream. To coffee ice cream add a little rum before serving.

OCTOBER 20

BREAKFAST LUNCHEON

Baked apples Hard boiled eggs, vinaigrette

Oatmeal and cream Fried scallops, Tartar

English breakfast tea Broiled squab on toast

Crescents Stewed corn

Romaine salad

Camembert cheese

Crackers

Coffee

DINNER

Toke Point oysters

Potage bouquetière

Celery

Fresh herring, à l'Egyptienne

Small boiled potatoes

Cucumber salad

Chicken en cocotte, Bazar

Cold asparagus, mustard sauce

French pastry

Assorted fruits

Demi tasse

Hard boiled eggs, vinaigrette. Remove the shells from six hard boiled eggs, and cut in two. Place them on a china platter, sprinkle with salt, pepper, chopped parsley, a little chopped chervil, one spoonful of vinegar and two of olive oil.

Potage bouquetière. Consommé, tapioca and printanier mixed.

Fresh herring, à l'Egyptienne. Clean four fresh herring, season with salt and pepper, and fry in hot olive oil. Remove the fish to a platter, and add to the frying pan one sliced onion, and fry until done. Then add two peeled and quartered tomatoes, one bay leaf, one clove, and a sprig of thyme. Season with salt and pepper, and simmer for a few minutes. Then put the fish back in the pan, add the juice of two lemons and a little chopped parsley, and simmer together for five minutes. Serve both fish and sauce on a platter.

Chicken en cocotte, Bazar. Season a spring chicken with salt and pepper, and put in a cocotte (earthen casserole) with two ounces of butter and six small onions. Set in the oven, and baste well until golden yellow. Then add one spoonful of white wine and two peeled and quartered tomatoes. Cover the casserole and simmer for ten minutes. Add two dozen Parisienne potatoes and serve.

OCTOBER 21

BREAKFAST LUNCHEON

Stewed prunes Grapefruit à la rose

Ham and eggs Eggs, ministerielle

Rolls Beef goulash, Hungarian style

Coffee Mince pie

Coffee

DINNER

Consommé Diane

Chow chow Salted almonds

Sole Déjazet

Roast chicken

Summer squash

Château potatoes

Lettuce salad

Vanilla ice cream

Assorted cakes

Coffee

Consommé Diane. Take any game bird, such as grouse, partridge, quail, pheasant or guinea hen, and roast just enough to give a color. Then put in soup stock and boil until soft. Clarify the broth with chopped beef, and strain. Cut the breast out of the bird, cut in small squares, and serve in the consommé. Add some dry sherry wine and a little Cayenne pepper before serving.

Sole Déjazet. Remove the skin from a good sized sole, wash well, and dry in a napkin. Season with salt and pepper, dip in milk, roll in flour, then in beaten eggs, and finally in bread crumbs. Put in frying pan with melted butter and fry until done. Place on a platter, and pour some butter, which has been browned in a pan, over the fish. Lay a dozen tarragon leaves on top of the fish, garnish with quartered lemons and parsley in branches.

OCTOBER 22

BREAKFAST LUNCHEON

Baked apples with cream Hors d'oeuvres assorted

Omelette with chipped beef Smoked black Alaska cod in cream

Rolls Lamb kidneys en pilaff

Coffee Mashed potatoes

Camembert cheese

Almond biscuits

Coffee

DINNER

California oysters on half shell

Potage Livonien

Olives Salted pecans

Alsatian fish

Roast ribs of beef

Canned asparagus, Hollandaise

Rissolées potatoes

Escarole salad

Lemon pie, special

Coffee

Potage Livonien. In a casserole put one onion chopped fine, and three ounces of butter. Simmer until yellow. Then add one-quarter of a pound of sliced sorrel and one-half pound of sliced spinach. Simmer again for ten minutes. Then add one quart of chicken broth and one large cup of cream sauce. Boil one-half hour. Season well, and serve.

Smoked Alaska black cod in cream. Remove the skin from two pounds of smoked Alaska black cod. Cut in pieces two inches square, lay in a sauté pan, add one pint of thick table cream and boil for five minutes. Then thicken with the yolks of two eggs mixed with a little cream. Serve in a chafing dish.

Alsatian fish. Heat two tablespoonfuls of oil and thicken with one tablespoonful of flour. Remove from the fire and thin out with boiling water. Chop fine some parsley, onions and two cloves of garlic, and add to the pan. Season the fish with salt and pepper, place in the sauce, and cook for about twenty minutes.

Lamb kidneys en pilaff. Slice fine a half dozen lamb kidneys, and prepare in the same manner as chicken livers en pilaff. (See January 8th.)

Almond biscuit. To every ounce of almond flour add the whites of two eggs beaten to a stiff froth. Salt to taste and beat well together. Put in buttered patty tins and bake in a moderately quick oven from fifteen to twenty minutes. The whole must be done quickly, and baked as soon as the ingredients are mixed.

Lemon pie, special. Mix in saucepan the yolks of sixteen eggs, three-quarters of a pound of sugar, and the juice and rinds of six lemons, and cook over a slow fire until it thickens. Then remove from the fire and stir in the whites of eight eggs beaten very hard. Pour the mixture into two pie plates, lined with thin pie dough, and bake in a medium hot oven for about twenty-five minutes.

OCTOBER 23

BREAKFAST LUNCHEON

Prunes Victor Avocado, French dressing

Boiled eggs War griddle cakes

Coffee and rolls Tripe, Wm. H. Crane

Snails (bread) Mashed potatoes

Coffee

DINNER

Orange and grapefruit, St. Francis

Stuffed chicken with California raisins

Rice Californienne

Lettuce and tomato salad

Olympic club cheese

Coffee

War griddle cakes. Soak stale bread in sour milk. Add enough flour or corn meal to make a batter. To a gallon add three eggs, baking powder, and salt. Cook in the same manner as wheat cakes.

Orange and grapefruit, St. Francis. Sliced oranges and grapefruit, in equal parts. Sprinkle with powdered sugar, and moisten with Dubonnet. Serve in double suprême glasses with a few fresh strawberries on top.

Prunes Victor. Put two pounds of dry prunes in an earthen pot, add two quarts of water, the rind of a lemon, one stick of cinnamon, one-half cup of sugar, and a vanilla bean. Put on hot stove and bring to a boil. Then move to one side of fire and simmer slowly for six hours. Or, set in a moderate oven for six hours. Allow to become cool, and add a pony of good cognac. Use the prune juice for a morning drink, and serve the prunes with cream.

Chicken stuffed with raisins. Soak a small loaf of bread in warm milk, squeeze out lightly, and add an equal volume of raisins. Season with salt and pepper, fill the chicken, and roast in the usual manner.

California raisins may be used in many dishes, such as soup, fish, entrees, roasts, bread, puddings, ice cream, etc.

Rice Californienne. Wash a pound of rice in cold water. Chop an onion, smother in butter, add the rice, one quart of broth, and season with salt and pepper. Bring to a boil, cover, and set in oven for thirty-five minutes. Before serving add one-half cup of grated cheese.

Tripe, Wm. H. Crane. Wash the tripe well, and cut in round pieces about five inches in diameter. Place them in a saucepan with a few carrots, two or three onions, some whole peppers, salt, white wine, and good white broth. Boil until thoroughly tender. Then place the tripe in a stone jar and strain the liquid over it. Keep in a cool place. When needed turn them in flour, and fry quickly in a frying pan in very hot butter. Serve with some parsley butter.

Avocado, French dressing. Split the avocado, remove the pit, and fill half full with a dressing made with salt, pepper, a little French mustard, and one-third vinegar and two-thirds olive oil.

French dressing. Two teaspoonfuls of salt, one teaspoonful of mustard, one-quarter teaspoonful of black pepper, one-half teaspoonful of paprika, the juice of one lemon, and the same amount of vinegar. Put in a quart bottle, fill with olive oil, and shake thoroughly.

Salad dressing. One-half cup of tomato catsup, one-half cup of cream, two teaspoonfuls of lemon juice, and black and red pepper and salt to taste.

Snails. Dissolve one ounce of yeast in warm water. Make a dough with one pound of flour, four ounces of sugar, two eggs, two ounces of butter, two ounces of lard, one ounce of salt, one cup of water, and the dissolved yeast. Allow to raise for about an hour. Then roll the dough into a square sheet about one-quarter inch thick. Brush over with butter and bestrew with sugar, cinnamon, and currants. Roll the sheet into a roll and cut in slices one-quarter inch thick. Lay the slices on a greased pan and allow to raise until double the size. Bake in a moderate oven.

Olympic club cheese. Scrape clean three best quality camembert cheeses. Put in a copper casserole with one-quarter pound of good Roquefort cheese, one-half pound of table butter, two tablespoonfuls of sifted flour and one pint of cream. Boil until the whole is melted together. Then strain through cheese cloth, put in an earthen pot, and allow to become cool.