Front matter (continued 9)

OCTOBER 24

BREAKFAST LUNCHEON

Stewed rhubarb Oysters Bellevue

Omelette with parsley Cold Virginia ham

Spoon or mush bread Corn pudding

Coffee Loganberry ice cream

Lady fingers

Demi tasse

DINNER

Canapé P. P. I. E.

Onion soup au gratin

Ripe olives

Roast turkey, cranberry sauce

Sweet potato pudding

Coffee

Canapé P. P. I. E. (Panama-Pacific International Exposition). Make some pieces of buttered toast. Put fresh caviar in the center and anchovies around the edge. Serve on napkins with quartered lemons and parsley in branches.

Oysters Bellevue. In a lighted chafing dish put four pats of table butter, one-half teaspoonful of English mustard, a little salt, pepper and celery salt. Stir until the butter melts. Then add a teacupful of very finely chopped celery, and stir well until the celery is nearly cooked. Then pour in slowly, while stirring, one pint of rich cream, and allow to come to the boiling point. Then put in a dozen freshly opened oysters and cook for four or five minutes. Add a tablespoonful of good sherry or Madeira, and serve on very hot plates.

Spoon or mush bread. Scald two cups of corn meal in two cups of boiling water, allow to cool slightly, then add one cup of buttermilk, one teaspoonful of soda, two tablespoonfuls of lard or butter (butter preferred), one egg, and salt to taste. If you have no buttermilk use baking powder and sweet milk.

Corn pudding. One quart of corn cut from the ear and chopped fine, one egg, a tablespoonful of butter, and salt and pepper to taste. Thin with sweet milk, and bake in a hot oven.

Sweet potato pudding. Grate a large sweet potato and mix with one cup of sugar, one-half cup of butter, and two or three eggs, according to the size of the potato. Thin with sweet milk, flavor with ginger and spices, or vanilla can be used. Beat the eggs well before adding to the mixture. Bake in a moderate oven very slowly. The potatoes in the west are not as sweet as the southern variety, therefore more sugar may be required. A good rule is to bake a small portion first to see if the flavor is right. It is considered a luxury in certain parts of the South.

Loganberry ice cream. Put in a pan one quart of milk and one-half pound of sugar, and place on the fire. Mix the yolks of sixteen eggs with one-half pound of sugar. Stir the milk and sugar, after it has reached the boiling point, into it. Replace on the fire and stir until it becomes creamy, but do not let it boil. Then remove from the fire, add one quart of cream, strain and freeze. When nearly frozen add one quart of bottled loganberry juice, and finish freezing. A few drops of red coloring can be added if a bright color is desired.

OCTOBER 25

BREAKFAST DINNER

Baked prunes Cold artichokes, St. Francis dressing

Scrambled eggs Brook trout, Café de Paris

Corn bread (2) Breast of chicken, James Woods

Cocoa Salad Algérienne

Frozen loganberry juice

Macaroons

LUNCHEON

Anchovy salad SUPPER

Lamb hash, J. A. Britton Welsh rabbit, special

Cheese cake Raisin bread

Coffee Ale

Baked prunes. Select large prunes, place them in a baking pan side by side so they hardly touch, cover with water and cook in a moderate oven for an hour. Then pour off three-quarters of the juice, which may be kept for a beverage, and to the prunes add a little sugar, a stick of cinnamon, and the rind of a lemon. Cover the pan tightly, place back in a moderate oven and bake for at least one hour.

Corn bread (II). Put in a pan one egg beaten light, one cup of milk, one tablespoonful of sugar, one-half teaspoonful of salt, one cup of yellow corn meal, one cup of flour, and two and one-half teaspoonfuls of baking powder. If too thin add a little more white flour. Beat well together, and add four tablespoonfuls of melted butter or bacon drippings.

Graham bread. Same as for corn bread, but use no white flour.

Raisin bread. Warm one pint of milk and dissolve one-half ounce of yeast in it. Then add two ounces of butter, two eggs, two ounces of sugar, a pinch of salt and one-half pound of raisins. Mix well. Then stir in two pounds of flour, and make a smooth dough. Allow to raise for about three hours. Then fold the dough, put it in moulds, and let it again raise for about one hour. Bake in a moderate oven for about forty-five minutes.

Lamb hash, J. A. Britton. Take even quantities of left over roast lamb and mashed potatoes and pass through a fine meat chopper. Season well, add a piece of sweet butter, some chopped parsley and a little bouillon, and cook together. Serve hot, with a fried egg on top.

St. Francis dressing. One green pepper, an equal amount of raw celery and an equal amount of hard boiled eggs all chopped fine. Add one-half cup of Chili sauce, one-half cup of mayonnaise, one tablespoonful of white wine vinegar, two spoonfuls of olive oil, and salt, pepper and Cayenne. Mix well. Can be served with almost any kind of salad.

Brook trout, Café de Paris. Butter well an earthern dish, sprinkle with chopped shallots and parsley, lay the trout on top, season with salt and pepper, add a little white wine and fish broth, lay a few pieces of butter on top, and bake in oven until done. Serve in the dish in which they were cooked.

Breast of chicken, James Woods. Remove the skin from a nice young roasting chicken, lift off the breasts, season with salt and pepper, roll in cream, then in flour, and fry in butter. Place on a buttered shirred egg dish a piece of toast, then a thin slice of broiled Virginia ham, then the breasts of chicken, then a few heads of fresh mushrooms tossed in butter, then a little cream and a piece of butter, season all well, cover with a glass mushroom cover, and bake in oven for ten minutes.

Salad Algérienne. Sliced pineapple, oranges, grapefruit and bananas in equal quantities. Serve in a bowl with lettuce leaves around the sides, and mayonnaise dressing made with plenty of lemon juice.

Frozen loganberry juice. Mix one quart of loganberry juice, one quart of water, one pound of sugar, and the juice of two lemons. Strain and freeze.

Welsh rabbit. Break an egg in a deep plate, add a teaspoonful of vinegar, and English mustard, paprika and salt to taste. Mix thoroughly. Then grate or crumble four ounces of good American cheese, place in a chafing dish, and add a small quantity of ale or beer. Just enough to keep the cheese from frying. Use a hot flame, and with two forks in one hand stir continually, in one direction. Do not permit the cheese to boil. When the cheese is melted add the egg and seasoning, and stir until blended. Then add a pinch of bicarbonate of soda, and serve on buttered toast which has been previously prepared. The rabbit can be prepared for any number of persons by allowing four ounces of cheese to each person, and one egg for each pound, or less, of cheese.

Cheese cake. Work thoroughly together one and one-half cup of butter and one and one-half cup of sugar until it is creamy. Then stir in eight eggs, one by one, then the juice and rind of one lemon, then one and one-half pound of cottage cheese, then one cup of cream and four spoonfuls of flour. Bake in spring form pans lined with thin pie dough.

OCTOBER 26

BREAKFAST AFTERNOON TEA

Oatmeal with cream Brioche

Bacon and eggs Coffee cake

Mixed bran biscuits Tea, chocolate or coffee

Coffee DINNER

LUNCHEON Purée of pea soup

Little Neck clams, mignonette Ripe olives

Consommé in cups Sand dabs, meunière

Cold Virginia ham Saddle of lamb, jardinière

Lettuce salad Hearts of palm, Victor

Pink pudding, Victor Figs Roma

Demi tasse Lady fingers

Demi tasse

Brioche. Dissolve one ounce of yeast in one gill of tepid water and add about one-third of a pound of flour, to make a medium firm sponge. Cover with a cloth and set in a warm place to raise. Then work into a smooth paste two-thirds of a pound of flour, three-quarters of a pound of butter, one ounce of sugar, a little salt, and six eggs. Beat the eggs in gradually. Then spread the sponge over the top and mix into the paste. Cover with a cloth and allow to raise until double in size. Then work together again, and place in a box for several hours to harden before using. Mould into small round balls, place in baking pans, and allow to raise until about one-third above their original size. Brush over with egg, make a cross-cut on top, and bake in a rather brisk oven.

Coffee cake. Put one pound of flour in a bowl. Dissolve an ounce of yeast in a gill of lukewarm milk, add it to the flour with two eggs, and work to a medium-stiff dough. Cover with a cloth and allow to raise till double in size. Then work in thoroughly three ounces of butter, two ounces of sugar, a pinch of salt, a pinch of nutmeg, and the juice and rind of one lemon. Allow to raise again for about an hour, when the dough will be ready to bake. This dough is the foundation for all kinds of coffee cake.

Pink pudding, Victor. Cook one-quarter pound of rice in one quart of milk with a vanilla bean and one-half pound of sugar. When done allow to cool, and then add one quart of whipped cream, some chopped fruits, and one drop of red coloring. Dissolve four sheets of gelatine in a little warm milk, stir into the above, put into moulds, and set in ice box until firm. Serve with fruit sauce.

Figs Roma. Line a bowl (timballe) with lady fingers. Put a layer of vanilla ice cream in the bottom, then a layer of about a dozen peeled and quartered figs, sprinkle this with good rum, cover thickly with sauce au marasquin, and sprinkle some macaroon crumbs on top. Serve in plates with ice around the bowl.

Four o'clock tea bran bread. Make a batter with two cups of bran, one cup of Educator entire wheat flour, one cup of white flour, one-half teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses, one-half cup of water and two cups of milk, or one cup of milk and another one of water. Spread the batter about one inch thick in the pan, and cook in a slow oven.

Wheat bran gems. Make a batter with two cups of wheat bran, one cup of whole wheat flour, one teaspoonful of baking soda, one-half cup of molasses, three tablespoonfuls of hot milk, and three tablespoonfuls of boiling water. Put the dough in buttered gem pans, and cook for about twenty-five minutes.

Bran bread. Mix together two cups of wheat bran, one and one-half cups of flour, one-half teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses, one-half cup of water, and two cups of milk, or one cup of milk and another cup of water. Put the dough in the pans about one inch thick, and bake in a slow oven.

Bran biscuits. Mix two cups of wheat bran, one cup of white flour, two teaspoonfuls of baking powder, one very small teaspoonful of salt, a piece of lard the size of an egg, and enough milk to make a stiff dough. Work well together, roll out about a half an inch thick, cut out with forms, and bake in a slow oven.

Hearts of palm, Victor. Hearts of palm can be obtained in cans similar to asparagus, and may be served in the same way, with Hollandaise, Polonaise, vinaigrette, or other sauces. Hearts of palm, Victor, is served cold, with Victor dressing (see April 21).

OCTOBER 27

BREAKFAST LUNCHEON

Oatmeal Grapefruit with maraschino

Strawberries with cream Consommé in cup

Lamb chops with bacon Salted almonds

Boiled eggs Loin of pork, apple sauce

Rolls Lettuce salad

Coffee Meringue glacée à la vanille

Black coffee

DINNER

Purée of peas, Varsovienne

Olives

Celery

Sand dabs, sauté meunière

Roast chicken

Mashed potatoes

Canned asparagus, sauce Hollandaise

Escarole salad, French dressing

Omelet with strawberries

Coffee

Oatmeal. To one quart of water, boiling, add eight ounces of cracked wheat. Boil for one-half hour. Salt.

Consommé. Mix one-half pound of beef, chopped fine, with one white of an egg. Add slowly one quart of stock and let boil for half hour. Strain through napkin or fine cheese cloth.

Loin of pork. Place pork in roasting pan and pepper and salt well. Add one sliced onion, carrot, bay leaf, clove, a little celery and one teaspoonful of whole black peppers. Put in moderate oven and roast for about one and one-quarter hours. Baste often to keep juicy and of a fine color. When done remove from pan, skim part of the fat from the gravy and add one-half spoonful of flour, let simmer till brown, add one cup of stock and boil for a few minutes.

Purée of pea soup. Soak three-quarters of a pound of green split peas in cold water for three hours. Wash well and put on fire in cold water. Put in sauté pan one sliced onion, carrot, stalk of leek, a little celery and parsley, a bay leaf and clove, and a ham bone or skin of bacon or salt pork. Simmer in butter until soft. Add the peas and boil together until soft. Salt and pepper to taste and strain through sieve. If too thick add some stock or broth of any kind.

Varsovienne. Fried thin-sliced bacon.

Aux croutons. Bread cut in small dices and fried in butter.

Sand dabs, meunière. Remove the skin from the sand dabs, salt, pepper and roll in flour, and fry in fresh butter in shallow frying pan. When brown remove fish to platter, place piece of butter in pan, cook till brown, and pour over fish. Add the juice of one lemon and chopped parsley. Garnish the platter with parsley and quartered lemons.

Roast chicken, plain. Prepare sauce as for loin of pork. Omit flour for thickening. Serve with its own gravy.

Hollandaise sauce. Put the yolks of five eggs in saucepan. Place the saucepan in pot containing very hot water, on range. Stir the yolks well and add pieces of sweet butter the size of a hazelnut, until one pound is used. As the butter melts in the eggs be careful that the sauce does not get too hot. Add salt and Cayenne pepper to taste.

Salted almonds. Scald the almonds, allow to cool and remove the thin paper-shells. Put the almonds on a pan and roast in hot oven until brown. Wet with a solution of gum arabic and water, using about four teaspoonfuls to the pound of nuts. Dust over with table salt and stir until dry.

Meringue shells. To the whites of eight eggs use one pound of powdered sugar. Beat the whites very firm and stiff. Add a handful of sugar and beat thoroughly. Remove the whip and stir in the remainder of the sugar with a large spoon. Form in the size of an egg and dress on a buttered pan dusted with flour. Sprinkle with powdered sugar and bake in a moderate oven.

Vanilla ice cream. One pint of cream, one quart of milk, eight yolks of eggs, half pound of sugar and one vanilla bean. Place the milk, half of the sugar and the split vanilla bean on the fire to boil. Mix the remainder of sugar with the yolks of eggs, stir in the boiling milk and cook until creamy. Allow to cool, strain and freeze.

Plain omelet. Beat six eggs. Put in hot frying pan a piece of butter, add the eggs and roll quickly over hot fire to form. Salt. For a sweet omelet sprinkle with sugar.

Omelet with strawberries. Dust a plain omelet with plenty of powdered sugar. Burn bands across the top with a red-hot poker or special iron, and garnish with stewed strawberries.

Stewed strawberries. Wash a basket of strawberries thoroughly. Dry in napkin and roll in two ounces of granulated sugar. Put in saucepan and place on fire. Allow to remain until sugar is melted and berries are soft. Do not leave on fire too long.

French dressing for salad. To one-third of white wine vinegar use two-thirds of olive oil. Mix with salt, pepper, a little powdered mustard, dash of Worcestershire sauce and a little paprika.

Coffee. To seven ounces of ground coffee use two quarts of water. (Use eight ounces for after dinner coffee.) If you do not use a special coffee percolator pour the boiling water over the grounds, contained in a bag. Draw off and repeat twice.

Plain celery. Stalks of celery well washed and split in four.

Ripe olives. California olives allowed to ripen on the trees, and specially prepared in packing houses. Serve with cracked ice.

Oysters on half shell. Serve on cracked ice with half of lemon or lime.

OCTOBER 28

BREAKFAST LUNCHEON

Cantaloupe Canapé of caviar

Hominy with cream Radishes

Scrambled eggs with smoked beef Hungarian goulash

Dry toast Potato croquettes

Coffee Assorted fruits

DINNER

Purée of tomato soup

Celery

Boiled codfish, egg sauce

Roast leg of lamb

String beans in butter

Potatoes rissolées

Chicory salad

Vanilla ice cream

Lady fingers

Coffee

Hominy. To one quart of boiling water add eight ounces of hominy. Cook twenty minutes. Salt to taste. Serve cream separate.

Scrambled eggs plain. Beat six eggs, add two ounces of butter, spoonful of cream and a little salt and pepper. Stir on fire with a wooden spoon until cooked.

Scrambled eggs with smoked beef. Slice the beef very thin. Boil in water for a few minutes, add the eggs and serve on toast.

Canapé of caviar. Spread caviar, which has been kept on ice, on thin toast. Sprinkle thick with chopped hard-boiled eggs all around. Garnish with leaf of lettuce filled with chopped onion, parsley in branches, and one-fourth of a lemon. Serve on napkin.

Hungarian goulash. One pound of shoulder of veal, one pound loin of lean pork. Cut in pieces one inch square. Mix a little flour, salt, pepper and plenty of paprika. Put in sauce pan a piece of butter, two chopped onions and the fat from the loin of pork. Simmer till brown, then add the meats and flour; a little bouillon, stock or water; one-half cup of purée of tomatoes, a little thyme, one bay leaf, one clove and a little chopped parsley and celery. Cover tight and cook for three-quarters of an hour. Then add three potatoes cut the same as the meat, and cook till done.

Beef goulash. Same as the above except use beef, and the fat of pork, only.

Potato croquettes. Boil one pound of potatoes. Pour off water and let evaporate well. When quite dry mash fine, mix with the yolks of two eggs, salt and pepper. Roll on floured board into the form of a large cork. Dip in flour, then in beaten raw eggs, then in bread crumbs, and fry in swimming lard.

Purée of tomatoes. Put in sauce pan one sliced onion, a little celery and leek, one bay leaf, one clove, a spoonful of whole peppers, piece of butter, piece of hambone or pig skin, and allow to simmer. Then add one gallon of fresh or canned tomatoes, salt, and a teaspoonful of sugar. When cooked add a piece of butter. Strain well.

Purée of tomato soup. Add some chicken broth or bouillon to the purée of tomatoes. Serve bread crumbs fried in butter.

Boiled codfish, or any white fish. Put fish in cold water. Add cup of milk to keep it white. Salt and boil. When done let stand for ten minutes. Serve on napkins with small boiled potatoes, parsley in branches, and quartered lemons.

Egg sauce. Add some chopped boiled eggs to cream sauce. Sprinkle with a little chopped parsley.

Cream or Béchamel sauce. Melt two ounces of butter in two ounces of flour. When warm, but not brown, add one pint of boiling milk. Stir well and cook for a few minutes. Strain.

String beans. Boil in salt water. Place in pan, add piece of butter and salt and pepper.

Escarole salad. Serve with French dressing. This salad goes well with piece of bread rubbed with garlic, and served in bowl.

Chicory salad. Serve with French dressing. Use crust of bread rubbed with garlic if desired.

OCTOBER 29

BREAKFAST LUNCHEON

Stewed prunes Chicken broth in cups

Pettijohns in cream Lamb hash

Ham and eggs Cheese balls

Rolls Lettuce salad

Tea Coffee

DINNER

Little Neck clams on shell

Giblet soup, English style

Frog legs, sauté à sec

Roast teal duck

Fried hominy and currant jelly

Boiled artichokes, Hollandaise sauce

Romaine salad

Philadelphia ice cream

Macaroons

Coffee

Pettijohns. To one quart of boiling water add eight ounces of Pettijohns. Cook ten minutes. Salt. Serve cream separate.

Fried ham. Thin slices of raw ham fried in butter. If fried too much ham will get hard.

Fried eggs. Use strictly fresh eggs and fry in hot butter. Salt and pepper.

Ham and eggs. Put ham in frying pan and fry one side. Turn, and crack eggs on top and fry.

Chicken broth. Put to boil in cold water two fat soup hens. Skim well, add one-half onion, a little celery, salt to taste, and cook for three hours, when fowls should be soft. Strain the bouillon and serve in cups. The cooked fowls may be used for sandwiches, chicken salad, chicken à la King, etc.

Boiled fowl. See chicken broth above.

Lamb hash. Cut cold boiled or roast lamb in small dices. Add one-half as much cold boiled potatoes. Put piece of butter in saucepan with one chopped onion and simmer until brown. Add lamb and potato, salt, pepper, cup of stock or bouillon and cook for ten minutes. Serve on toast with chopped parsley.

Cheese balls. Mix one and one-half cups of grated Parmesan or American cheese, one tablespoonful of flour, one-quarter teaspoonful of salt, a few grains of Cayenne pepper and the whites of three eggs beaten stiff. Shape in small balls or croquettes, roll in cracker dust, fry in deep fat and drain on brown paper. New lard is necessary for frying, and they must not stand, but serve immediately.

Lettuce salad. Wash, dry in napkin, and serve with French dressing.

Giblet soup à l'Anglaise. (English style). Cut turkey or chicken gizzards in small dices. Also a carrot, turnip, piece of celery and a piece of leek. Add one-third pound of barley, large spoonful of flour and four ounces of butter. Simmer all together, add two quarts of stock or bouillon, season with salt, pepper and teaspoonful of Worcestershire sauce and cook for one hour. Serve with a sprinkle of chopped parsley.

Frogs' legs sauté à sec. Season the frogs' legs with salt and pepper and dip in flour. Put a piece of butter in sauté pan and place on stove over a quick fire. When hot add the frogs' legs and fry for a few minutes. Remove to a chafing dish and put a fresh piece of butter in the sauté pan, brown, and pour over the legs, with chopped parsley, and garlic, if desired.

Roast teal duck. Season with pepper and salt and roast in very hot oven for ten minutes. Rare, seven and one-half minutes.

Fried hominy. Boil ten ounces of hominy in one quart of water for thirty minutes. Spread in pan to a depth of one inch or more, to cool. Cut in diamond shape one-quarter inch thick, roll in flour, beaten eggs and bread crumbs, and fry in swimming fat.

Boiled artichokes. Boil in salt water with a few slices of lemon. When soft serve on napkins with parsley in branches. Sauce separate.

Romaine salad. Romaine should not be washed, or the leaves broken. Wipe with a napkin if it is dusty and serve with French dressing.

Philadelphia ice cream. Dissolve one-half pound of sugar in one quart of cream. Flavor to taste. Strain and freeze.

Little Neck clams on shell. Serve on cracked ice with half a lemon or lime.

OCTOBER 30

BREAKFAST LUNCHEON

Sliced oranges Canapé Hambourgeoise

Force and cream Broiled honeycomb tripe, maître d'hôtel

Poached eggs on toast Lyonnaise potatoes

Coffee Field salad

German apple cake

Coffee

DINNER

Purée of lentils

Ripe olives

Fillet of sole, au vin blanc

Lamb chops with bacon

Asparagus tip salad

Tartelette with pears

Coffee

Sliced oranges. Peel and slice the oranges and put on compote dish. Serve powdered sugar separate.

Force and cream. Serve raw with powdered sugar and cream separate.

Poached eggs. Break the eggs in boiling water, to which may be added a soupspoonful of vinegar if desired. Add plenty of salt to the water to take away the vinegar taste. Serve on toast and garnish with parsley in branches.

Canapé Hambourgeoise. Place on toast one sliced gherkin with a slice of smoked salmon on top, and a little anchovy sauce in center. Garnish around edge with chopped boiled egg, parsley and lemon.

Boiled honeycomb tripe. Cut honeycomb tripe in round pieces, five inches in diameter. Put in vessel with one onion, carrot, bay leaf, clove, a little celery and thyme and whole black peppers. Cover with water, salt and boil until done.

Broiled honeycomb tripe. Take boiled tripe, roll in olive oil, then in fresh bread crumbs, and broil. Serve with lemon and parsley garnishing, and maître d'hôtel sauce on top.

Maître d'hôtel sauce. One-quarter pound of fresh butter, juice of one lemon, and chopped parsley. Mix well. This sauce is not to be used hot.

Lyonnaise potatoes. Slice an onion, fry in butter, and mix with sauté potatoes.

Field salad. Wash and clean the salad well. Serve with French dressing and chopped parsley.

Purée of lentils (soup). Put in pot one pound of well-washed lentils and one quart of stock. Skim when it comes to a boil, and salt. Put in sauté pan an onion, carrot, bay leaf, clove, some parsley, celery, leek, whole black pepper, a ham bone or small piece of pigskin, and a piece of butter, and allow to simmer. Add to the lentils, and boil. When done strain through sieve and serve with small dices of bread fried in butter.

Fillet of sole, au vin blanc. Remove the skin from the fillets of sole. Put in buttered pan, add salt and a little Cayenne pepper, one-half glass of white wine, and one-half glass of stock. Cover with buttered manilla paper and put in oven to boil. When done put on platter and cover with sauce "au vin blanc." (See below.)

Sauce au vin blanc (white wine sauce). Cut up some large fish bones, put in pot and cover with water. Add salt, an onion, carrot, bay leaf, clove, a little thyme and whole black peppers. Boil for half an hour. Put in another saucepan three ounces of butter. When warm add two spoonfuls of flour, stir, add the strained fish stock; also add the stock left from the fillets, and boil for ten minutes. Beat well the yolks of two eggs and one-half cup of cream, and thicken the sauce with same. Strain.

Lamb chops with bacon. With each broiled lamb chop serve two slices of broiled bacon. Garnish with watercress.

Asparagus tip salad. Canned asparagus tips garnished with lettuce leaves. Serve with French dressing.

German apple cake. Make a dough with one pound of flour, one pound of butter, one cup of milk and a pinch of salt. Line a cake pan with the dough rolled thin, and cover with sliced apples. Dust some powdered sugar mixed with ground cinnamon over the apple, and bake. When nearly done pour over it a custard made of one pint of milk, one-quarter pound of sugar and three eggs, mixed well. Put again in the oven until the custard is set.

Tartelette of pears. One pound of flour, one-half pound of butter, two ounces of sugar, two eggs, one pinch of salt and one pony of water. Rub the butter into the flour, then add the sugar, salt, eggs and water. Work it lightly to a rather firm dough. Line some tartelette molds thinly with the dough. Peel and slice the pears and arrange them in the tartelette, put a pinch of sugar mixed with a very little cinnamon, on top. Place in a pan and bake. While they are baking mix one pint of apricot pulp with three-quarters of a pound of sugar, and boil for a few minutes. When the tartelettes are done remove from the moulds, and use a brush to coat the tops with the apricot marmalade. Allow to cool before serving.

OCTOBER 31

BREAKFAST LUNCHEON

Bananas in cream Cold poached egg with mayonnaise

Buckwheat cakes Broiled finnan haddie

Fried country sausages Rump steak, Bercy

Cocoa Château potatoes

Pickled beets

Assorted fruits

DINNER

Cream of cauliflower

Butterfish, sauté meunière

Shoulder of veal, au jus

Carrots, Vichy

Duchesse potatoes

Watercress salad

Roquefort cheese

Toasted crackers

Coffee

Bananas and cream. Peel and slice the bananas. Serve cream and powdered sugar separate.

Buckwheat cakes. One-quarter pound of buckwheat flour, one-quarter pound of white flour, one tablespoonful of baking powder, one ounce of sugar, one ounce of molasses, one egg and just enough milk to make a thin dough. Mix well and cook on hot iron plate rubbed with a piece of raw lard. Serve with strained honey or syrup, separate.

Mayonnaise sauce. Put in bowl three yolks of eggs, a pinch of salt, a little Cayenne pepper, a pinch of English mustard flour and a dash of Worcestershire sauce. Stir well. Add, little by little, one pint of olive oil and an occasional few drops of vinegar or lemon juice. When finished, stir in one spoonful of boiling water, which will keep the sauce from curdling.

Cold poached eggs with mayonnaise. Serve on the top of toast. Pour mayonnaise over the egg, only. Garnish with lemon quarters and parsley.

Finnan haddie in cream. Remove the skin and bones and boil for one minute in plain water. Then separate the fish in small pieces, add one cup of cream and one-half cup of cream sauce, and boil for ten minutes. Serve in chafing dish.

Rump steak, Bercy. Broil steak. Sauce Bercy as follows: Simmer slightly in butter two chopped shallots. Add half cup of sauce maître d'hôtel, and one parboiled marrow, cut in small pieces. Pour over steak and put in oven for two minutes. Serve with chopped parsley.

Château potatoes. Cut raw potatoes in shape of a half-moon, and the size of an egg. Put in cold water, salt, and boil for five minutes. Then place in pan with butter and roast in oven for ten minutes. Salt again.

Boiled beets. Wash the beets well and boil with the skin on, in salt water. When soft remove the skin with the fingers while still hot.

Pickled beets. Use fresh-boiled and very hot beets. Put in a piece of cheese cloth, one onion, bay leaf, clove and one spoonful of whole black peppers, and tie tightly together. Place this in center of earthern pot with a layer of the hot sliced beets around the sides and over the top. To each dozen beets put four pieces of lump sugar on top. Salt and cover with white wine vinegar. Let stand, covered, at least two days before serving. If not all used at once, a wooden spoon must be used to remove the beets from the pot, otherwise they will spoil.

Cream of cauliflower soup. Put in saucepan one-half onion, a little leek, a piece of butter the size of two eggs, and let simmer slowly. Add one cup of flour, simmer a little more. Put in the stems of cauliflower and one quart of milk, boil till done, and strain through sieve. Put in pot, add one gill of cream and piece of sweet butter and stir well until butter is melted. Add salt and a little Cayenne pepper. Cut the heart of the cauliflower in small flowers, boil in salt water until soft, and add before serving.

Butterfish, meunière. See sand dabs, meunière.

Shoulder of veal, au jus. Roast either with or without bones. If boneless roll and tie firmly with a string. Season with salt and pepper and put in pan with an onion, carrot, bay leaf, clove and piece of butter. Put in oven and baste often. When done remove meat to platter, put a little water in the pan and let simmer for a few minutes, and add to the veal.

NOVEMBER 1

BREAKFAST LUNCHEON

Fresh figs in cream Smoked salmon

Boiled eggs Broiled sweetbreads

Milk toast New peas

Coffee Moka cake

Tea

DINNER

Old fashioned pepper pot

Celery

Lake Tahoe trout, Sauce Génoise

Hollandaise potatoes

Roast mallard duck

Fried hominy

Currant jelly

Summer squash in butter

Vanilla ice cream

Champagne wafers

Coffee

Fresh figs in cream. Peel and slice the figs, and cool on ice before serving. Powdered sugar and cream separate.

Milk toast. Put in soup tureen the toast, in small pieces, and cover with boiling milk.

Smoked salmon. Slice the salmon very thin, serve on lettuce leaves, with quartered lemon and parsley in branches on the side.

Broiled veal sweetbreads. Soak the sweetbreads in cold water for two hours. Parboil and cool in cold water, and dry with a napkin. Split, salt and pepper, dip in oil and broil. Serve with maître d'hôtel sauce.

New peas, plain. Boil peas in salt water. When done allow to cool. Then put in saucepan with a piece of fresh butter, a little salt and a pinch of sugar, and allow to simmer for a few seconds.

Lake trout, boiled. In three quarts of water boil an onion, carrot, bay leaf, clove, some whole black pepper, salt, parsley and one glass of vinegar. Pour over fish and boil slowly for fifteen minutes. Serve on napkin garnished with lemon, parsley in branches and small round boiled potatoes.

Sauce Génoise. Take a raw salmon head, (a trout head will do), and cut in small pieces. Put in sauté pan with a piece of butter, a sliced onion, carrot, thyme, bay leaf, cloves, and some whole black pepper, and simmer for fifteen minutes. Then add one glass of claret, reduce; add one quart of brown gravy, cook for ten minutes and strain. Before serving stir in well the juice of one lemon and a piece of fresh butter. Sprinkle with chopped parsley.

Hollandaise potatoes. Shape potatoes in the form of a small egg. Boil in salt water, drain off and evaporate well. Serve on napkin.

Roast mallard duck. Roast about sixteen or eighteen minutes. See teal duck.

Summer squash in butter. Peel the squash and cut in quarters. Remove the seeds, and boil in salt water for five minutes. Put in sauté pan with a piece of butter and simmer slowly till soft. Salt and pepper, and sprinkle chopped parsley on top.

NOVEMBER 2

BREAKFAST LUNCHEON

Stewed rhubarb Canapé of anchovies

Boiled salt mackerel Omelette du Czar

Plain boiled potatoes Spring lamb Irish stew

Dry toast Camembert cheese

Coffee Crackers

Coffee

DINNER

Cream of celery soup

Barracouda sauté, aux fines herbes

Larded tenderloin of beef

String beans

Baked potatoes

Sliced tomatoes, French dressing

Vanilla custard pie

Demi tasse

Boiled salt mackerel. Soak the mackerel in water over night. Boil in plenty of water and serve on napkin with lemon and parsley.

Canapé of anchovies. Lay split anchovies on thin buttered toast with chopped eggs around the edges. Serve on napkin, with lemon and parsley in branches.

Omelette du Czar. Pour horseradish sauce in cream, around the edge of a plain omelet.

Spring lamb Irish stew. Take four pounds of neck, shoulder and breast of lamb and cut in pieces two inches square. Put in vessel with cold water and salt, and bring to a boil. Drain off and cool the meat, put back in vessel in sufficient water to cover, with a bouquet garni, one dozen small onions, one dozen small carrots, (large carrots may be cut to size of onions), two dozen raw potatoes cut in small oval shapes, and salt. Put on fire and cook till soft, remove bouquet garni, mix one cup of flour with cold water and strain into the boiling stew, stirring at the same time. Boil for five minutes. Before serving add chopped parsley and a spoonful of Worcestershire sauce, if desired.

Cream of Celery Soup. Use celery instead of cauliflower, and prepare the same as cream of cauliflower.

Barracouda sauté, aux fines herbes. Put seasoned fish, well rolled in flour, in pan in hot butter. When done lay fish on platter, and brown a fresh piece of butter in pan. Add the juice of one lemon, and pour over the fish. Serve with chopped parsley, chervil and chives.

Larded Tenderloin of Beef. Trim the tenderloin. Lard with fresh or salt pork cut in two inch strips, one-quarter of an inch square. Lay on in rows three-quarters of an inch apart, starting from the thick end of the tenderloin and continuing its entire length. Put in pan with a sliced onion, sliced carrot, bay leaf, clove, parsley in branches, and some butter on top of the meat. Put in oven and baste continuously for about thirty-five minutes. Remove the grease from the pan, add one cup of stock or water, reduce, salt, pepper and strain. Madeira sauce may be served with same if desired.

Sliced tomatoes, French dressing. Peeled tomatoes garnished with leaves of lettuce, and French dressing over same.

Vanilla custard pie. Six eggs, one quart of milk, one-half pound of sugar, and half of a vanilla bean. Mix the eggs with the sugar, add the milk, and strain. Line a large pie dish with thin pie dough. Fill with the custard and bake in moderate oven until set.

NOVEMBER 3

BREAKFAST LUNCHEON

Orange marmalade Grapefruit

English breakfast tea Bouillon in cups

Tea biscuits Boiled beef, horseradish sauce

Ham and eggs Vegetable garnishing for beef

Romaine salad

Apple pie

Coffee

DINNER

Petite marmite

Broiled lobster

Potted squab chicken, plain

Waffle potatoes

Peach compote

Boiled artichokes, Hollandaise sauce

Coffee ice cream

Pound cake

Demi tasse

Tea biscuits. Three pounds of flour, one-half pound of butter, one quart of milk, three ounces of baking powder, three ounces of sugar, and a little salt. Sift the sugar, salt and baking powder with the flour; add the butter and milk, and make a dough on the table about one-half inch thick. Cut with a round cutter about the size of a dollar, place in a buttered pan, moisten the top with milk, and bake in a hot oven for about fifteen minutes.

Boiled beef with vegetables. The meat should be juicy, well-flavored and tender. The brisket, cross rib and rump are the best portions. The wide ribs at the end of a rib roast are also very good. Tie the beef with a string and put into boiling water; clear from scum, add salt, and garnish with carrots, onions, turnips, celery, leeks and Savoy cabbage. The cabbage may be tied with a string to prevent disintegration. A good way is to put all the vegetables into a net as they can thus be withdrawn at once. Allow the meat to simmer gently on the side of the range, but do not let it come to a boil. When done cut in slices, not too thin, and garnish with the vegetables neatly arranged around the beef. Serve separately, either cream horseradish sauce, piquante, tomato, or bouillon horseradish sauce. A little of its own broth should be poured over the meat before serving.

Horseradish sauce in cream. Cream sauce with fresh-grated horseradish and salt and pepper.

Horseradish sauce with bouillon. Put two fresh-grated horseradish roots in sauté pan with four ounces of butter. Cover and put in oven for five minutes. Add two grated rolls and return to oven for two minutes more. Then add bouillon enough to form the sauce. The bread will swell and give the necessary body. Add a pinch of sugar, salt and pepper.

Cold horseradish sauce, English style. To two fresh-grated horseradish roots add salt, a teaspoonful of English mustard, a teaspoonful of Worcestershire sauce, and a spoonful of vinegar, mixed well. Then add one pint of stiff-whipped cream.

Bouillon. Broth from boiled beef, strained.

NOVEMBER 4

Casaba melon Consommé in cup

Boiled eggs Pompano sauté, Tempis

Cold Lyon sausage Broiled veal chops

Rolls St. Francis potatoes

Coffee Brazilian salad

Brie cheese Toasted crackers Coffee

DINNER

Cherrystone oysters on half shell

Cream of artichokes

Boiled rock cod, sauce fleurette

Sirloin steak, sauce Madère

Broiled fresh mushrooms

Delmonico potatoes

Celery Victor

Bavarois à la vanille

Macaroons

Coffee

Lyon sausage. An imported sausage. Slice thin and garnish with chopped meat jelly and parsley in branches.

Pompano sauté, meunière. Prepare the same as sand dabs, meunière. Sprinkle with chopped salted almonds over top.

Broiled veal chops. Salt and pepper the chops and dip in olive oil. Broil over slow charcoal broiler. Serve with maître d'hôtel sauce and watercress.

St. Francis potatoes. Peel three cold baked potatoes, chop very fine, put in sauté pan with one-half pint of cream, three ounces of butter, salt and pepper. Simmer for five minutes.

Brazilian salad. Proportions should be one-half Lima beans, one-quarter raw celery, and one-quarter raw green peppers, cut in the form of matches. Pour French dressing over all and sprinkle with chopped parsley.

Oysters on half shell. Serve on cracked ice with one-half lemon or lime.

Boiled rock cod. See codfish.

Sauce fleurette. Cream sauce with chives, chervil and parsley, chopped fine and well seasoned.

Sirloin steak. Salt and pepper the steak, dip in olive oil and broil. Serve with maître d'hôtel sauce and chopped parsley.

Sauce Madère. Put in sauce pan one glass of sherry wine and reduce over fire one-half. Add one and one-half cups of brown gravy, boil for a few minutes, and add a little good Madeira before serving.

Broiled fresh mushrooms. Cut the stems from the mushrooms and wash the heads in three waters, to free them from sand, dry on napkin. Season with salt, pepper and a little olive oil, and broil over a slow fire for about ten minutes, according to their size. Serve on dry toast with maître d'hôtel sauce on top.

Celery Victor. (Salad). Wash six stalks of large celery. Make a stock with one soup hen or chicken bones, and five pounds of veal bones, in the usual manner, with carrots, onions, bay leaves, parsley, salt and whole pepper. Place celery in vessel and strain broth over same, and boil until soft. Allow to cool in the broth. When cold press the broth out of the celery gently with the hands, and place on plate. Season with salt, fresh-ground black pepper, chervil, and one-quarter white wine tarragon vinegar to three-quarters of olive oil.

Delmonico potatoes. Put hashed in cream potatoes in a buttered shirred egg dish, sprinkle with grated Parmesan cheese, and bake in oven until brown.

NOVEMBER 5

BREAKFAST LUNCHEON

Wine grapes Buttermilk

Bacon and eggs Waffles and honey

Rolls Coffee

Coffee

DINNER

Little neck clams on shell

Potage Lamballe

Ripe California olives

Boiled river salmon, sauce mousseline

Potatoes nature

Roast sirloin of beef, sauce Madère

Cauliflower au gratin

Potatoes Laurette

Cole slaw

Chocolate ice cream

Assorted cakes

Coffee

Bacon and eggs. See ham and eggs.

Fried bacon. Thin slices of bacon fried slowly in pan in own fat. Should be crisp.

Waffles. One-half pound of flour, one-half teaspoonful of baking powder, two eggs, two ounces of sugar, two ounces of butter, a little mace and a little milk. Make a batter a little stiffer than for wheatcakes. Bake in waffle iron, but do not have the iron too hot.

Potage Lamballe. One-half purée of peas and one-half consommé with tapioca, mixed.

Boiled salmon, mousseline. Boil salmon in the same manner as trout.

Sauce mousseline. To one pint of Hollandaise add one cup of whipped cream and stir in gently.

Little neck clams. Same as oysters on shell.

Potatoes nature. Plain boiled potatoes cut in the shape of a small egg.

Roast sirloin of beef. See tenderloin of beef.

Cauliflower au gratin. Put some dry, boiled cauliflower on a buttered dish, cover with well-seasoned cream sauce, sprinkle with grated Parmesan cheese, put a little butter on top and bake in oven until brown.

Potatoes Laurette. To a cup of boiling water add one ounce of butter and stir in one-half cup of sifted flour, mixing it well. Allow to cool slightly and add the yolks of two eggs. Mix this dough with equal parts of fresh-boiled potato that has been passed through a sieve. Roll in flour in the form of a pencil and about two inches long, dip in egg and bread crumbs, and fry in swimming fat or lard. Serve on a napkin.

Cole slaw. Slice the leaves of a white cabbage very fine. Put in salad bowl and use dressing as desired. See salad dressings.

Chocolate ice cream. Prepare the same as vanilla ice cream, but in place of the vanilla bean use two ounces of cocoa, or two ounces of melted chocolate.

NOVEMBER 6

BREAKFAST LUNCHEON

Scrambled eggs with ham Canapé of sardines

Stewed fruits Fried smelts, Tartar sauce

Coffee Broiled lamb chops

Stewed celery in cream

French fried potatoes

Vanilla custard pie

DINNER

Tuna fish salad

Chicken broth in cups

Queen olives

Roast capon, au cresson

French peas

Parisian potatoes

Lettuce salad, egg dressing

Fancy ice cream

Lady fingers

Coffee

Scrambled eggs with ham. Boiled ham cut in small dices and one small piece of butter. Put in vessel and add scrambled eggs. See plain scrambled eggs.

Canapé of sardines. Skin and split the sardines. Place on buttered toast, garnished with chopped eggs around the edges, and serve on napkin with quartered lemon and parsley in branches.

Fried smelts. Season the smelts, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming fat and serve on napkin with fried parsley and lemons quartered. Sauce separate.

Fried parsley. Parsley in branches, well-washed and dried in towel. Fry in very hot swimming fat or lard for a second, as it fries very quickly. Salt and pepper. Can be used for garnishing fried fish and other dishes.

Tartar sauce. One chopped gherkin in vinegar, one tablespoonful of capers, a little chervil, parsley, chives and a tablespoonful of French mustard. Stir well into a cup of mayonnaise sauce.

Stewed celery in cream. Cut stalks or outside leaves of celery into one inch lengths. Wash well, parboil in salt water and allow to cool. Put back in salt water and boil until soft. Add one-half cup of cream sauce, a small piece of butter, one-half cup of cream, and season with salt and Cayenne pepper. Simmer for five minutes.

French fried potatoes. Cut raw potatoes in strips one-third inch thick and two inches long. Fry in swimming lard, but do not have it too hot. When potatoes are done remove from pan and let the fat become as hot as possible. Fry the potatoes again until they are a golden yellow. Remove, salt, and serve on a napkin. Do not cover, as this will cause them to become soft and spongy.

Tuna fish salad. (Thon mariné). This fish can be obtained in cans. Put in salad bowl some sliced lettuce with the tuna on top. Garnish with lettuce leaves and serve with French dressing. Do not mix until ready to serve.

Fancy ice cream. Fill fancy lead moulds with any kind of ice cream, using different colors in the same mould if desired. Cover with cracked ice and rock salt for thirty minutes. Remove and serve on doilies.

NOVEMBER 7

BREAKFAST DINNER

Strawberries in cream California oysters on shell

Oatmeal Consommé with sago

Shirred eggs Écrevisses en buisson

Rolls Coffee Leg of veal, au jus

Browned mashed potatoes

LUNCHEON Peas and carrots in cream

Potato and leek soup Hearts of lettuce, French dressing

Broiled halibut steak, maître d'hôtel Omelet with jelly

Homemade beef stew Coffee

Lemon water ice

Fruit cake SUPPER

Demi tasse Welsh rabbit

Shirred eggs, plain. Put eggs on buttered shirred egg dish and cook slowly. Salt and pepper.

Potato and leek soup. Simmer in butter one chopped onion and four stalks of leeks cut in small dices. When golden yellow add one tablespoonful of flour, mix, add one pound of potatoes cut in dices one-quarter inch square, one quart of stock or bouillon, and a bouquet garni. Boil until potatoes are done. Season with salt, pepper, a little grated nutmeg and chopped parsley.

Bouquet garni. Tie in a bundle a small piece of celery, of leek, and of parsley in branches, with a bay leaf, two cloves, a sprig of thyme, and, if desired, a clove of garlic, in the center. This is used for flavoring stews, soups, fish, etc.

Broiled halibut, maître d'hôtel. Cut halibut in slices one inch thick. Salt and pepper, dip in olive oil and broil. Serve with maître d'hôtel sauce, quartered lemon and parsley.

Homemade beef stew. Three pounds of rump, hip, or flank beef, cut into squares two inches thick. Season the meat and simmer in sauce pot with two chopped onions and three ounces of butter. When brown add two tablespoonsful of flour and simmer again. Then add hot water enough to cover the meat, and a bouquet garni. Cook for one hour and then add one pound of potatoes cut in squares one inch thick, and leave on fire until potatoes are soft. Take out the bouquet, add one cup of purée of tomatoes and boil for five minutes. Serve with a sprinkle of chopped parsley.

Consommé with sago. Bring one quart of consommé to a boil and then let one-third of a pound of sago run slowly into it. Cook for ten minutes.

Écrevisses en buisson. To three quarts of boiling water add one sliced onion, one carrot, a bouquet garni, one glassful of vinegar, and salt. Boil for five minutes. Then put in three dozen écrevisses, or crayfish, and boil for ten minutes. Serve on napkin with parsley and lemon, or serve in its broth if desired. For most écrevisses dishes the sauce is made "en buisson" first and then prepared in fancy fashion following.

Leg of veal, au jus. Put leg of veal in pan and treat same as roast veal. Baste often.

Browned mashed potatoes. Put in buttered egg dish some mashed potatoes. Sprinkle with grated Parmesan cheese, place a little butter on top, and bake in oven.

Peas and carrots in cream. Put in pot one pint of boiled peas, one pint of boiled French carrots, one cup of thick cream, salt and a pinch of sugar. Boil for a few minutes and thicken with a half cup of cream sauce.

Omelet with jelly. See omelet with strawberries. Roll the omelet in pan, put any kind of jelly in center, turn over on platter, and burn with hot iron.

NOVEMBER 8

BREAKFAST AFTERNOON TEA

Bananas and cream Preserved strawberries Dry toast

Force and cream Chicken sandwiches

Crescent rolls Cocoa Assorted cakes Oolong tea

LUNCHEON DINNER

Cream of potato soup Purée of tomatoes, with rice

Radishes Lobster Newburg

Broiled tenderloin steak, Bordelaise sauce Roast chicken

Gendarme potatoes Artichokes, Hollandaise

Asparagus tip salad Waffle potatoes

Vanilla éclairs Demi tasse Pistache ice cream

Alsatian wafers Coffee

Force and cream. Serve raw force on a compote dish, with cream and powdered sugar separate.

Cream of potato soup. Simmer a little sliced onion, leeks, celery, one bay leaf, a clove and a piece of pig skin, or a raw ham bone, in butter. Then add one cup of flour and simmer again. Pour in two quarts of boiling milk and two pounds of sliced raw potatoes and boil until the potatoes are soft. Season with salt and a little Cayenne pepper, and strain through a fine sieve. Before serving add the yolk of one egg mixed with a cup of thick cream, and stir in gradually three ounces of sweet butter.

Radishes. Wash well. The red skin of the turnip-shaped species may be cut back, beginning at the bottom point and extending toward the top, in the form of open leaves, to make them look like open roses, if desired. Serve on cracked ice.

Broiled tenderloin steak. Salt and pepper the steak and dip in olive oil before broiling. Garnish with watercress and serve with maître d'hôtel sauce.

Bordelaise sauce. Simmer four shallots, chopped very fine, in two ounces of butter. When thoroughly warmed through add one-half glass of Bordeaux claret and reduce until nearly dry. Then add one pint of brown gravy and boil for five minutes. Then add one-quarter of a pound of sliced parboiled beef marrow, and a little chopped garlic, if that flavor is desired. Sprinkle with chopped parsley, and before serving stir in slowly two ounces of fresh butter. Serve poured over meats, or separate.

Gendarme potatoes. Peel some small potatoes and cut lengthwise in eight or more pieces. Put in roasting pan with salt, pepper and a piece of butter, and roast in oven for seven minutes. Add a sliced onion, mix well, and again roast, turning often.

Chicken sandwich. Slice boiled or left over roast chicken, very thin. Cut the bread thin and spread with sweet butter. Place the chicken between slices of the bread with a sprinkle of salt and pepper. Trim, and cut in shape desired.

Purée of tomato soup, with rice. Add one-half cup of boiled rice to each portion of purée of tomato soup.

Artichoke, Hollandaise. See boiled artichokes. Sauce Hollandaise served separate.

Lobster, Newburg. Cut the meat from the tails of California lobsters, in slices one-quarter inch thick. Put in sauté pan with butter, salt and pepper, and simmer for five minutes, or until the meat has a little color, over a quick fire. Then add for each lobster tail one cup of thick cream and one pony of brandy, and cook for two minutes. Thicken with yolks of two eggs mixed with a little cream, some very dry sherry wine, and a pinch of Cayenne pepper. Serve in chafing dish. Serve Madeira or sherry wine separate.

NOVEMBER 9

BREAKFAST DINNER

Orange juice Cream of chicken

Cream toast Salted English walnuts

Coffee Fillet of sole, Joinville

Roast tame duckling, apple sauce

LUNCHEON Sweet potatoes, Southern style

Eggs au beurre noir Cold asparagus, mustard sauce

Hamburg steak Strawberry ice cream

Lorraine potatoes Cakes

Cole slaw, Thousand Island dressing Coffee

Limburger cheese

Rye bread and pumpernickle SUPPER

Coffee Chicken salad

Orange juice. Strain the juice of peeled oranges through a napkin, and serve in glass surrounded with fine ice.

Eggs au beurre noir. Use soft-fried or shirred eggs. Put a piece of butter in hot frying pan and when nearly black and smoking add a dash of vinegar, and pour over the eggs. Drop a few capers and chopped parsley on top, and salt and pepper.

Hamburg steak. To one and one-half pounds of trimmed beef, add four ounces of beef marrow, and pass through meat chopper, medium fine. Simmer some chopped onions in butter until nice and brown. Mix the meat and onions with salt, pepper, one raw egg, some chopped parsley, and a dinner roll soaked in water and chopped fine. Form the meat in round steaks one-half inch thick, roll in bread crumbs, and fry in pan in butter for about ten minutes. Remove the steaks carefully. Add a spoonful of flour to gravy in pan, simmer a little, and then add one-half cup of stock or water, pepper and salt, and strain before serving.

Lorraine potatoes. Simmer one chopped onion and one-quarter pound of salt pork cut in small dices, in one ounce of butter, for five minutes. Then add three pounds of potatoes cut in pieces one inch square, one pint of stock or bouillon, salt and pepper, and a bouquet garni. Cook until soft and sprinkle with chopped parsley before serving.

Thousand Island dressing, for salads. Two soupspoonfuls of mayonnaise, one soupspoonful of Chili sauce, one soupspoonful of French dressing, one teaspoonful of chopped pimentos, one-half teaspoonful of chopped olives, salt and pepper, all well mixed. Use a very cold salad bowl.

Cream of chicken. Place a soup hen in a soup kettle with three quarts of water, a leek, carrot, a little parsley and celery, six pepper berries, and two cups of rice. Boil until fowl is soft. Remove and cut away the white meat from the breast and set aside. Chop the remainder of the meat very fine, return to the kettle, and then strain the entire contents through a sieve. To the strained broth add one quart of milk, and strain again. Then add one-half pint of cream and the yolk of one egg, mixed; also a piece of sweet butter the size of an egg. Then add the breast of the fowl cut in small squares.

Roast tame duckling. See roast chicken. Also see stuffings.

NOVEMBER 10

BREAKFAST LUNCHEON

Shredded wheat biscuit Holland herring

Boiled eggs Boiled potatoes

Rolls Waffles and honey

Coffee Coffee

DINNER

Lynn Haven oysters on half shell

Philadelphia pepper pot

Roast canvas-back duck

Hulled corn

Currant jelly

Cauliflower au gratin

Celery mayonnaise

Neapolitan ice cream

Assorted cakes

Demi tasse

Shredded wheat biscuits. Put the biscuit in a deep dish. A little boiling water poured over it will enable you to economize on cream.

Philadelphia pepper pot. Simmer in kettle four large onions chopped fine, one piece of celery, two leeks, one green pepper cut in very small squares, and one-quarter pound of butter. When done add two soupspoonsful of flour, and simmer again; add two quarts of stock, two pounds of tripe and one pound of potatoes cut in small squares, a bouquet garni and salt. Cook for two hours. Before serving remove the bouquet garni, add a tablespoonful of fresh-ground pepper, a little chopped parsley and some flour dumplings. Let the flour dumpling dough run through an ordinary sieve into boiling water and boil for just a minute.

Flour dumplings. One cup of flour, two eggs, three-fourths of a cup of milk, salt, and a little nutmeg. Mix well. Pass through colander with holes of about one-third inch in diameter, into boiling salt water. Boil for about three minutes, drain off water, put on platter and pour some brown butter over them.

Brown butter sauce. Put good-sized piece of sweet butter into frying pan and allow to brown. May be served poured over the dish, or in separate sauce bowl.

Hulled corn. May be obtained in cans. Follow directions on same. To hull corn is quite a complicated process, requiring the use of lye, etc.

Canvas-back duck. Same directions as for teal duck. Roast for about eighteen minutes.

Celery mayonnaise. Cut raw celery in strips like matches and wash well, then put in napkin on cracked ice, so it will become crisp. Serve with well-seasoned mayonnaise sauce, either on top or separate, as desired.

Pound cake. One-half pound of butter, one-half pound of sugar, one-half pound of flour, five eggs, a little rum and a teaspoonful of baking powder. Beat the butter with sugar until white, add the eggs one by one, while beating briskly. Mix the flour and the baking powder in together, and last of all add the rum. Put in mould and bake in oven for one hour.

Fruit cake. To the pound cake batter add one-half pound of chopped mixed glacé fruits, and one-half pound of raisins.

NOVEMBER 11

BREAKFAST AFTERNOON TEA

Pearl grits and cream Chicken à la King

Fried eggs Bread and butter sandwiches

Rolls Raspberry water ice

Chocolate Champagne wafers

Almond cake

LUNCHEON Tea

Cold assorted meats Chocolate

Potato salad Whipped cream

Iced tea

DINNER

Consommé with tapioca

Boiled salmon, mousseline sauce

Potatoes Hollandaise

Roast goose, apple sauce

St. Francis potatoes

Celery Victor

Baked Alaska

Coffee

Pearl grits with cream. See hominy in cream.

Potato salad. Slice three boiled potatoes while hot. Add one small onion chopped fine, some chopped parsley, salt and pepper, two spoonsful of olive oil, and one each of boiling bouillon, or boiling water, and vinegar. Mix carefully so as not to break the potatoes, and serve in salad bowl with lettuce garnishing.

Chicken à la King. Take the breast of a boiled chicken or hen (fowl), and cut in very thin, diamond-shape pieces. Put in pan and add three-quarters of a pint of cream, salt and Cayenne pepper. Boil from three to five minutes. Add a glass of best sherry or Madeira wine. Boil for a minute and thicken with the yolks of two eggs, mixed with one-quarter pint of cream. Put some sliced truffles on top.

Raspberry water ice. One-half pound of sugar, one pint of water, and one pint of fresh raspberry pulp strained through a fine sieve. Squeeze in the juice of one lemon, add a little coloring if desired, strain and freeze.

Consommé with tapioca. To one quart of boiling consommé add slowly one cup of tapioca, and boil for eight minutes.

Bread and butter sandwiches. Spread sweet butter on thin slices of bread, and place face to face in pairs. Cut in any fancy shape, or roll and tie with soft baby ribbon.

NOVEMBER 12

BREAKFAST DINNER

Honey in comb Oyster soup, family style

Boiled eggs Salted English walnuts

Postum cereal Fried chicked, country style

Dry toast Au gratin potatoes

Cauliflower, Polonaise

Escarole and chicory salad

LUNCHEON Chocolate profiterole

Cold goose and Virginia ham Coffee

Port de Salut cheese

Crackers SUPPER

Coffee Canapé regalia

Postum cereal. A prepared breakfast food obtainable from all grocers. Follow directions on package.

Oyster soup, family style. Boil two dozen oysters with their juice. In a separate vessel boil one quart of milk and one pint of cream. Put both together and add two ounces of sweet butter, and salt and pepper. Before serving stir in some fine cut chives and one-half cup of broken crackers.

Au gratin potatoes. Fill a shallow buttered dish with hashed in cream potatoes. Sprinkle with grated Parmesan cheese, put a little butter on top, and bake in oven until brown.

Cauliflower, Polonaise. Put on a platter some fresh-boiled cauliflower and sprinkle with two finely chopped boiled eggs, salt and pepper and some chopped parsley. In a pan on range put three ounces of sweet butter. When warm add two tablespoonsful of fresh bread crumbs and allow to become well browned. Pour over cauliflower when very hot.

Fried chicken, country style. Put the dressed chicken in salt water and leave for about one hour. Then wash and dry between towels, season with pepper and a small amount of salt, and dredge well with flour. Place in frying pan about three tablespoonsful of lard and two or three slices of fat breakfast bacon. When bacon is brown remove, and strain the lard, being careful that it is not burned. Have the lard very hot and fry the chicken. When brown, and well done, remove the chicken and strain the lard again through a hair sieve, then return lard to range, and stir in thoroughly one tablespoonful of flour, being careful to have no lumps. Immediately before serving stir into the sauce one pint of cream, and let boil for one minute. Dress with the bacon and parsley in branches.

Canapé Regalia. Regalia is a special fish paste obtainable in cans. To one small can add two ounces of butter, mix well, and spread on fresh toast. Garnish with chopped eggs, serve on napkin with lemon in quarters and parsley in branches.

NOVEMBER 13

BREAKFAST LUNCHEON

Bananas and cream Pickled oysters

Scrambled eggs with chives Consommé in cups

Dry toast Broiled bluefish, maître d'hôtel

Coffee Tripe, Lyonnaise

Mashed potatoes

Hearts of lettuce, egg dressing

Chocolate éclairs

Demi tasse

DINNER

Potage Cambridge

Boiled sheepshead, Hollandaise sauce

Potatoes nature

Chicken, Diva

French peas

Endive salad

Strawberries with cream

Assorted cakes

Corn bread, Maryland

Coffee

Pickled oysters. Parboil one carrot and one celery root cut in strips, and one onion sliced fine. Pour off water and finish cooking in one glassful each of white wine, and white wine vinegar, with a spoonful of pepper berries tied in cheese cloth. When done remove the peppers, add three dozen oysters and bring to a boil. Serve cold with parsley.

Broiled bluefish. Split the bluefish, remove the bones, season with salt and pepper, dip in oil and broil. Serve maître d'hôtel sauce on top, and quartered lemons and parsley.

Boiled sheepshead, Hollandaise sauce. Same as boiled salmon, Hollandaise.

Maryland corn bread. Beat two eggs until very light, and stir in one pint of sweet milk. Then sift one-half pint of coarse corn meal, add a teaspoonful of yeast powder, half a teaspoonful of salt, and a tablespoonful of melted lard or butter. Stir this into the milk and eggs. Mixture must be a thin batter. Bake in small bread pan or muffin rings.

Chicken, Diva. Prepare the chicken as for roast and stuff with rice stuffing. Put chicken in kettle and cover with stock or water. When done prepare a suprême sauce with the stock, pour over the chicken, and sprinkle with chopped Virginia ham. Carve at table.

Rice stuffing. Simmer a small chopped onion in butter, add one cup of washed rice, three cups of stock or bouillon, season, and cook in oven for twenty minutes. Then add two truffles cut in small squares. This stuffing is used for poultry, game, peppers, tomatoes, etc.

Suprême sauce. Melt three ounces of butter, add two ounces of flour, and simmer, but do not allow to brown. Add one and one-half pint of chicken stock, reduce for ten minutes, thicken with the yolk of one egg, a cup of cream and a small piece of sweet butter. Season with salt and a little Cayenne pepper. This sauce may be used with many entrée dishes.

Potage Cambridge (soup). Melt three ounces of butter in vessel, add two ounces of flour, and simmer for five minutes, or until golden yellow. Add one pint of veal broth or stock, one-half pint of purée of tomatoes and the trimmings of a few fresh mushrooms. Cook for twenty minutes, strain through sieve and add fine-cut strips of fresh mushrooms sauté in butter. A pony of dry sherry wine may be added if desired.

Strawberry ice cream. One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of strawberry pulp or strained strawberries, the juice of one lemon and a little coloring. Put the milk with half the sugar on the fire to boil. Mix the remainder of the sugar with the eggs, stir the boiling milk into it, and cook until it becomes creamy, but do not allow it to boil. Remove from the fire, add the cream, strawberry pulp and lemon juice, cool and freeze.

NOVEMBER 14

BREAKFAST LUNCHEON

Grapefruit with vanilla sugar Green onions

Finnan haddie in cream Radishes

Puff paste crescents Eggs ministerielle

Oolong tea Vermicelli aux croutons

Cold asparagus, mustard sauce

Cup custard

Coffee

DINNER

Clam chowder, Manhattan style

Queen olives

Fillet of sole, Marguery

Omelet with spinach

Broiled fresh mushrooms

Coffee ice cream

Assorted cakes

Demi tasse

Puff paste crescents. Two pounds of flour, one pound of butter, one pint of milk, one ounce of salt, one and one-half ounces of sugar and two ounces of yeast dissolved in warm water. Mix one-half pound of the flour with one-half pint of water and the dissolved yeast. Stand in warm place for about twenty minutes. Put the remainder of flour on board and mix in the yeast paste; when sufficiently risen, add salt, sugar and milk, make a stiff dough and allow to stand for a few minutes. Roll out, put the butter into the dough as for ordinary puff paste, and roll in the same way, but giving it only half the number of turns.

Stock for soup. Two pounds of beef bones and a marrow bone, if you can obtain one, two gallons of water, a carrot, onion, leek, piece of parsley, a bouquet garni, salt and pepper. Boil for three hours. Strain.

Puff paste (feuilletage). Take one pound of flour and one cup of water and make a smooth paste, but not too soft. Form into a square loaf and let it set for about fifteen minutes. Roll out on floured board about one-half inch thick, and place in the center one pound of butter, well-worked and flexible. Fold the edges of the paste over the butter and roll out about one-quarter inch thick, taking care that the butter does not run out of the dough. Brush off the flour and fold in three. Roll out again to the same thickness as before and repeat the folding. Put in cool place or ice box for about one-half hour, then roll and fold as before. Again rest for one-half hour, and then roll and fold again. The paste will then have six turns in all, and after a little rest it can be used.

Brown gravy. One pound of veal bones, cut in pieces and browned in oven, with one carrot, one onion, a little thyme, one bay leaf, two cloves and three ounces of butter. Baste well, then add three ounces of flour, allow to brown a little, and then add two quarts of water and boil for two full hours. Season with salt, and strain. This gravy is used as a foundation for many fancy sauces, such as sauce Madère, etc.

NOVEMBER 15

BREAKFAST LUNCHEON

Stewed rhubarb Shrimp salad

Grape-nuts with cream Lamb chops

Yarmouth bloaters Julienne potatoes

Rolls French string beans

Coffee Chocolate macaroons

Coffee

DINNER

Seapuit oysters on half shell

Onion soup au gratin

Salted pistachio nuts

Whitefish, maître d'hôtel

Sweetbreads braisé, au jus

Purée St. Germain

Olivette potatoes

Roast leg of lamb, mint sauce

Romaine salad

Pineapple punch

Lady fingers

Coffee

Stewed rhubarb. Peel one pound of rhubarb, cut in two inch pieces, and place in shallow pan. Put on top one-quarter pound of sugar, a small piece of cinnamon, and one-half pint of water. Cover and put in oven for about twenty minutes. Remove, take out the cinnamon, and serve cold in its own juice. Cream and powdered sugar separate.

Grape-nuts with cream. Serve as prepared in package. Cream and powdered sugar separate.

Yarmouth bloater. Imported in cans. Put on broiler and heat through. Serve with maître d'hôtel sauce, quartered lemons and parsley.

Shrimp salad. Season fresh-boiled shrimps with salt, pepper and a little vinegar. Put some sliced lettuce in the bottom of a salad bowl, lay the shrimps on top, and cover with mayonnaise sauce. Garnish with quartered hard boiled eggs, fancy-cut beets, capers and queen olives. Serve very cold.

Julienne potatoes. Cut raw potatoes in thin strips like matches, and full length of potatoes. Fry in swimming fat, lard preferred, until crisp. Remove from fat, salt, and serve on napkin. Do not cover.

Onion soup, au gratin. Simmer three very finely sliced onions in butter until brown. Add one cup of bouillon or consommé, and boil for a few minutes. Put in earthern pot, or petite marmite, and place some slices of toasted French bread, previously prepared, on top. Put one-half cup of grated Parmesan cheese on the bread, set in very hot oven, and bake until the cheese is browned. Season to taste.

Whitefish, maître d'hôtel. Split the fish and remove the bones. Salt, pepper, dip in oil and broil. Serve with maître d'hôtel sauce, quartered lemons and parsley.

Purée St. Germain (vegetable). Strain cooked peas through a fine sieve. Put in pan with a piece of butter, salt and a pinch of sugar. Stir well, and when hot, add a very little thick cream. The purée should be firm, like mashed potatoes.

NOVEMBER 16

BREAKFAST LUNCHEON

Stewed prunes Hors d'oeuvres variés

Malta Vita with cream Fried fillet of sole, rémoulade sauce

Poached eggs on toast Broiled quail on toast

Rolls Chiffonnade salad

Coffee Soufflée potatoes

Savarin au fine champagne

Demi tasse

DINNER

Cotuit oysters on half shell

Petite marmite Salted almonds

Terrapin, Maryland style

Roast ribs of beef

Stewed tomatoes Mashed potatoes

Cold artichokes, mustard sauce

English breakfast tea ice cream

Assorted cakes Coffee

Stewed prunes. Wash well one pound of prunes, and soak in cold water for two hours. Put on fire in same water, add a small piece of cinnamon stick, the peel of a quarter of a lemon, and two ounces of sugar, and cook on slow fire until soft. It will require about one hour. If an earthern pot with cover is used, put in bake oven for about two hours. The flavor will be better.

Malta Vita. Serve with powdered sugar, and cream, separate.

Hors d'oeuvres variés. (Appetisers assorted). Hors d'oeuvres are different delicacies, and, except in rare instances, are served cold. They consist of caviar, pickled oysters, Lyon sausages, any kind of fish salad, pâté de foie gras, smoked salmon, smoked goose breast, and many others. From one dish to two dozen kinds may be served, allowing the guests to make a selection. Each kind should be served on a separate platter, or silver bowl.

Caviar. Leave the caviar three hours on ice. Serve in a glass dish. For each person have a round platter with napkin, a lettuce leaf filled with fine chopped onion and a quarter of a lemon. Thin dry toast and sweet butter separate.

Pâté de foie gras. (Goose liver patty.) Obtainable in cans or terrines, of different sizes. Remove the fat, which is put on top as a preservative, and with a soup spoon, which has been dipped in hot water, cut the paste in thin slices, and serve on lettuce leaves on a napkin. Garnish with meat jelly and parsley in branches. Let the pâté de foie gras stand in ice box a few hours before opening and serving.

Lyon sausage. A kind of imported beef sausage. Slice thin.

Stuffed eggs. Cut hard boiled eggs in two, either way. Mix the yolks with equal parts of sweet butter and pass through a sieve. Add salt, paprika, a little anchovy paste, and some chives. Mix well, and fill the halved eggs. Or the yolks may be mixed with butter, and some poppy or celery seeds, etc. Also with any kind of purée, such as purée of tomatoes, regalia, chicken, etc. If the filling is put in a pastry bag with a star mould in the bottom, to squeeze it through, the eggs can be filled in an attractive and novel manner. Serve very cold.

Sardines. Serve cold with quartered lemons, on lettuce leaves.

Sliced tomatoes. Have the tomatoes very cold. Peel and slice, and serve on lettuce leaves, with French dressing. To peel, put tomatoes in hot water for ten seconds, and peel immediately.

NOVEMBER 17

BREAKFAST LUNCHEON

Baked apples Grapefruit with cherries

Boiled eggs Steak and kidney pie

Toast Cream cheese

Coffee Maryland beaten biscuits

DINNER

Consommé Madriléne

Ripe California olives

Sand dabs, meuniére

Butterball duck with currant jelly

Fried hominy

French endive salad

Asparagus, Hollandaise

Fancy ice cream

Assorted cakes

Coffee

Grapefruit with cherries. Cut the grapefruit in two pieces. Split some maraschino cherries and decorate. Pour a little maraschino on top.

Steak and kidney pie. Use individual pie dishes. A slice of raw sirloin steak one-half inch thick, cut in two. Two lamb kidneys cut in two. Salt, pepper, and roll in flour, put in pie dish and cover with a little cold water. Cover with piecrust dough and bake in oven for about eighteen minutes. Serve in the dishes in which they were baked, on napkins.

Butterball duck. Roast in hot oven for about twelve minutes.

Assorted cakes. Any kind of small cakes. Serve on a compotier, on doily. The more varied the assortment the better.

Maryland beaten biscuits. To one pint of sifted flour add one heaping teaspoonful of lard, or butter, and a little salt. Mix with one pint of sweet milk to stiff dough. Beat with a mallet for one hour. The success of same depends upon the beating. Shape as for tea biscuits and bake.

Macaroons. Mix one pound of almond paste with one pound of powdered sugar. Add the whites of six eggs and a spoonful of flour and mix well. Squeeze through a pastry bag onto paper, moisten the tops with water, using a brush, and bake in a very slow oven for about twenty minutes.

Lady fingers. Eight eggs, with the yolks and whites separate, one-half pound of sugar, one-half pound of flour, and some vanilla flavoring extract. Beat the sugar with the yolks until light; then beat the whites very stiff. Mix the flour with the yolks and sugar, then add the beaten whites and mix lightly. Dress on paper with a plain pastry bag, in the shape wanted. Dust powdered sugar on top and bake in a moderate oven.

NOVEMBER 18

BREAKFAST LUNCHEON

Guava jelly Mariniert herring

Oatmeal with cream Plain boiled potatoes

Rolls Calf's liver, sauce piquante

Coffee Fried egg plant

Oregon cream cheese and crackers

Coffee

DINNER

Purée of game, hunter style

Salted English walnuts

Roast capon

Compote of pears

Stewed celery, au Madère

Paille potatoes

Bavarois à la vanille

Fancy macaroons

Coffee

Mariniert herring. Soak six salt herrings in water for twelve hours. Then put in pot with one sliced onion, some whole parsley, a spoonful of whole black pepper berries, three bay leaves and six cloves. Mix one teaspoonful of English mustard with a cup of vinegar and pour over herring. Cover all with thick cream, shake well to thoroughly mix, and let stand for two days before serving. Serve with thin slices of one lemon on top, or, if desired, the lemon may be put with the herring for a day.

Calf's liver, sauté. Slice the liver one-quarter inch thick, salt, pepper, roll in flour and fry in butter. Do not fry too long as it will make the liver tough. Serve on a platter with its own gravy, chopped parsley, and quartered lemons.

Sauce piquante. Simmer one chopped onion with a piece of butter. Add two spoonsful of crushed pepper berries and half a glass of vinegar. Reduce almost dry. Then add one pint of brown gravy, boil for fifteen minutes, and strain. Chop fine one-half cup of gherkins, put into the sauce and boil for a few minutes. Add a sprinkle of chopped parsley.

Fried egg plant. Peel and cut the egg plant into slices one-quarter of an inch thick. Salt, pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard, fat, or butter. Place on napkin, sprinkle with a little more salt, and garnish with parsley.

Purée of game soup. Simmer the carcasses or meat of almost any kind of game, such as duck, rabbits, hares, venison, bear, etc. Cut in pieces and add one carrot, an onion, two bay leaves, two cloves, a piece of celery, a little thyme, some pepper berries and four ounces of butter. Roast all together until nice and brown. Add a cup of flour and simmer again until the flour is of a brownish color. Then add one and one-half quarts of bouillon, or stock, and boil for an hour. Strain, pressing all the soft parts of the game through the sieve, and season with salt and Cayenne pepper. Before serving add one-half glass of dry sherry wine or Madeira.

Purée of game, St. Hubert. Add to above soup some square cut pieces of roasted game, before serving.

Stewed celery, au Madère. Wash well and cut the celery stalks in pieces one inch long. Parboil in salt water, cool, and put back to boil in enough stock to cover. When nearly done drain off most of the stock, add a cup of brown gravy, and boil until soft. Salt and pepper, and add a little dry sherry or Madeira before serving.

Paille potatoes (straw). Cut in thin strips like straws the full length of the potato. Fry in very hot lard, serve in napkin, and salt when first removed from fat.

Fancy macaroons. Mix one pound of almond paste, three-quarters of a pound of powdered sugar, the whites of five eggs and one spoonful of flour. Put in pastry bag with a fancy tube and squeeze the paste through, about the size of a half dollar. Put half of a glacé cherry on top and let stand over night in a dry place. Bake in oven for ten minutes.

NOVEMBER 19

BREAKFAST LUNCHEON

Stewed apples Canapé Riga

Pettijohns with cream Planked smelts, en bordure

Ham and eggs Sirloin steak, sauce Colbert

Dry toast Haricots panachés

Oolong tea Lettuce and tomato salad

Pistache éclairs

Coffee

DINNER

Potage santé

Salted pecans

Crab meat, au beurre noisette

Roast tame duckling, apple sauce

Corn fritters and potato croquettes

Waldorf salad

Fancy ice cream

Assorted cakes

Coffee

Canapé Riga. One-half tuna fish (thon mariné) and one-half caviar mixed. Spread on thin toast, buttered. Decorate around the edges with chopped eggs, quartered lemon and parsley in branches.

Planked smelts, en bordure. Split some large smelts down the back and remove the bones. Place on a buttered plank with salt, pepper and a little butter on top. Put some potato, prepared as for potato croquettes, into a pastry bag with a star tube, and press out a border around the fish about an inch high. Put in oven and bake for about fifteen minutes. Serve with a little maître d'hôtel butter on top, and garnish with quartered lemons and parsley.

Sauce Colbert. Chop three shallots very fine, and simmer in butter. Add one-half glass of claret, and reduce almost dry. Then add one pint of brown gravy and cook for ten minutes. Before serving add three ounces of sweet butter, the juice of one lemon, and some chopped parsley.

Potage santé (soup). Wash a good handful of sorrel and slice very thin. Put in pot with three ounces of butter and simmer slowly for ten minutes. Then add one quart of bouillon, or consommé, and boil for a few minutes. Thicken with the yolks of two eggs mixed with a cup of cream. Before serving put in some French bread, or rolls, that have been dried in the oven, and cut like chip potatoes.

Boiled crabs. Put two live crabs in a pot and cover with cold water. Add one glass of white wine vinegar, an onion, carrot, a bouquet garni and salt. Boil for thirty-five minutes and let become cool without removing from the water. Serve cracked, cold, with mayonnaise or any kind of cold sauce; or remove from shell and serve as a salad; or prepare hot in many ways.

Crab meat, au beurre noisette. Put some fresh-boiled crab meat on a platter and season with salt and pepper. In a frying pan put a quarter pound of sweet butter. Simmer until of a hazel color, and pour over crab meat. Sprinkle with chopped chervil, or parsley, on top, and garnish with lemon.

Waldorf salad. Half white celery and half apple, cut in small squares. Put both in salad bowl, but do not mix. Cover with mayonnaise and season to taste.

NOVEMBER 20

BREAKFAST LUNCHEON

Honey in comb Eggs Marigny

Waffles French pastry

Kippered herring Iced tea

Baked potatoes

Rolls and coffee

DINNER

Consommé Cialdini

Radishes

Fillet of bass, 1905

Larded sirloin of beef, Richelieu

Salade Doucette

Meringue glacée, Chantilly

Coffee

Eggs Marigny. Put in a buttered cocotte dish a very thin, small, slice of ham, with two parboiled oysters on top. Break an egg over all, salt, pepper, cover with cream sauce and a little grated cheese, and bake in oven until done.

Consommé Cialdini. Cut some carrots, turnips and potatoes, with a fancy cutting spoon, to the size of a large pea. Cook each separate in salt water. When done put in consommé and add the boiled white meat of chicken cut in small squares, a few boiled or canned peas, and some chervil. Serve separate some very thin slices of French bread or rolls.

Larded sirloin of beef. Remove the skin and fat of the sirloin, half way near the thick part. Lard same and roast in the usual manner.

Richelieu. A garnish for beef and other meats. Is prepared in various styles. Here are four good ones.

Stuffed tomatoes with rice Créole, stuffed fresh mushrooms à la D'Uxelles, braised lettuce and potatoes château.

Tomatoes, whole and baked, string beans, mushrooms and potatoes château.

Bouquet of all kinds of vegetables, fillets of anchovies, mushrooms and green olives.

Buttons of artichokes stuffed, stuffed tomato, mushrooms, lettuce braisé and potatoes château.

Fillet of bass, 1905. I originated this style in 1905, hence the name. Cut fillets of any kind of bass in pieces about three inches square, and free from skin and bones. Place on a piece of toast in a buttered shirred egg dish; salt, pepper, and place three nice heads of fresh mushrooms sauté in butter, on top of the fish. Put a soupspoonful of maître d'hôtel butter on top of the mushrooms, cover with a glass globe and bake in oven for twenty minutes. Just before serving uncover the fish, pour a little white wine sauce on top, re-cover, and serve.

Salade Doucette. Field salad.

Meringue glacée, Chantilly. Same as meringue glacée à la vanille. But decorate with whipped cream, passed through a pastry bag with a star tube.

NOVEMBER 21

BREAKFAST LUNCHEON

Bar le Duc jelly Stuffed eggs

Horlick's malted milk Broiled salmon steak, anchovy butter

Boiled eggs Olivette potatoes

Maryland beaten biscuits Breaded lamb chops, Milanaise

Pickled beets

German apple cake Coffee

DINNER

Seapuit oysters on shell

Consommé royal

Skatefish au beurre noir Potatoes nature

Roast top sirloin of beef, forestière Yorkshire pudding

Chiffonnade salad

Fancy ice cream Assorted cakes Coffee

Stuffed eggs with crab meat. Cut in two some hard-boiled eggs and remove the yolks. Fill the whites with fine-chopped crab meat mixed with a very thick mayonnaise. Chop the yolks and mix with a little chopped parsley, and sprinkle over the eggs. Serve very cold.

Broiled salmon steak. Cut a slice of salmon about one inch thick, salt, pepper, dip in oil and broil. Serve on platter with maître d'hôtel sauce, and garnish with quartered lemons and parsley in branches. Or serve with anchovy butter or other sauce, either on top or separate.

Anchovy butter. Fresh butter mixed with anchovy paste and the juice of a lemon.

Breaded lamb chops. Salt and pepper the chops, roll in flour, then in beaten eggs, then in bread crumbs, and fry in butter.

Spaghetti Milanaise. Boiled spaghetti cut in two inch lengths, a slice of boiled ham, a slice of tongue, six mushrooms and one truffle cut in strips the same size as the spaghetti. Put all in one pot, add a little tomato sauce, salt and pepper, and let simmer for a few minutes. Serve grated Parmesan cheese separate. If served as a garnish with "lamb chops, Milanaise," mix the cheese before serving.

Consommé Royal. Beat four eggs and season well. Add one pint of warm (not hot), consommé, put in a buttered mould and set in a pan of hot water. Cook slowly in a moderate oven. When the custard is done allow to cool, and cut in any shape desired. Serve hot consommé, with royal custard as a garnish.

Skatefish au beurre noir. Place the skate in boiling water for a few minutes, when the skin may readily be scraped off. Put in cold water, add a little milk to make the fish white, salt, and bring to a boil. Take off the fire, but leave in the water for ten minutes. Then put fish on platter, salt, pepper, sprinkle with a little vinegar, a few capers and some chopped parsley. Put in frying pan a quarter pound of butter, allow to become almost black, and pour over fish.

Roast top sirloin of beef. Same as roast sirloin of beef.

Forestière, for sauce. Sliced fresh mushrooms, simmered in butter. Add brown gravy and boil for ten minutes. Before serving stir in a little sherry wine.

Yorkshire pudding. One cup of milk, one-half cup of flour, two eggs, and one teaspoonful of baking powder. Mix well, add salt, pepper and one-half cup of chopped beef suet. Bake in roasting pan with beef fat from your roast. When done cut in squares.

NOVEMBER 22

BREAKFAST LUNCHEON

Grapefruit Scrambled eggs, Morocquaine

Germea with cream Lamb trotters, poulette

Crescents Potatoes St. Francis

Cocoa Moka éclairs

Tea

DINNER

Bisque of clams

Frogs' legs, sauté à sec

Tournedos Massenet

Jets de houblons

Endives au cerfeuil

Mince pie

American cheese

Coffee

Germea and cream. Powdered sugar and cream separate.

Scrambled eggs, Morocquaine. Cut cèpes in small squares, fry in butter and place in middle of scrambled eggs. Tomato sauce around the edge.

Lamb trotters, poulette. Cook lambs' feet in stock or water with salt, and one carrot, an onion and a bouquet garni. When done pour poulette sauce over all.

Sauce poulette. Simmer three shallots in butter, but do not brown. Add one-half glass of white wine and reduce till almost dry. Then add chives sliced fine, sliced French mushrooms, and one pint of sauce Allemande. Boil for a few minutes, and bind with the yolk of an egg and a piece of fresh butter.

Bisque of clams. Simmer one onion, a little celery and leeks, one bay leaf and a few pepper berries in butter. Add the juice of one quart of clams, one pint of fish broth or water, and one cup of rice, and boil for an hour. Strain through a fine sieve, put back on fire and add one pint of cream. When hot add three ounces of butter, salt and a little Cayenne pepper. Parboil the clams, add the juice to the soup, cut the clams in small pieces and serve in the soup terrine. If desired both clams and broth can be used in making the bisque, and all strained before serving.

Tournedos Massenet. Small tenderloin steaks sauté in butter, and seasoned with salt and pepper. Garnish in bouquets with hearts of artichokes cut in four, sliced cèpes, small squares of tomatoes sauté in butter, French fried onions, and Olivette potatoes. Serve with sauce Madère.

Jets de houblons. (Hop sprouts). Can be obtained in cans. Warm in their own juice, drain, serve in vegetable dish, and cover with Hollandaise sauce.

Mince meat. One pound of beef suet chopped fine, one pound of boiled beef cut in very small dices, one pound of seedless raisins, one pound of cleaned currants, one-half pound of seeded Sultana raisins, one-half pound of citron cut in very small dices, one-pound of orange and lemon peel mixed and chopped fine, two pounds of chopped peeled apples, one ounce of ground cinnamon, one ounce of cloves, allspice, ginger and mace mixed, one pint of rum, and one pint of brandy. Mix well, put in jars and keep in cool place. Use as needed.

Mince pie. Line pie plate with dough as for apple pie. Put in mince meat, and finish as for apple pie. Serve warm with a piece of American cheese on the side.

NOVEMBER 23

BREAKFAST LUNCHEON

Baked apples Écrevisse salad, gourmet

Baked beans, Boston style Eggs, Henri IV

Boston brown bread Broiled squab chicken

Coffee Soufflé potatoes

Apricot compote

French pastry Coffee

DINNER

Lynn Haven oysters on shell

Chicken okra soup

Salted Jordan almonds

Fillet of halibut, Mornay

Roast ribs of beef

Stuffed tomatoes, Noyer

Sweet potatoes, Southern style

Wine jelly

Caroline cakes

Coffee

Stuffed tomatoes, Noyer. Cut the tops off two nice tomatoes, scoop them out and season with salt and pepper. Mix fresh bread crumbs and chopped English walnuts in equal parts and fill the tomatoes with same. Put a piece of butter on top and bake in moderate oven for ten minutes.

Baked apples. Wash and core the apples. With a sharp knife cut a circle through the skin, around the apple, above the center, to prevent the apples from bursting. Place on a pan and fill the hole in each with sugar mixed with a little ground cinnamon. Put a small piece of butter on top of each, and a little water in the bottom of the pan. Bake in a moderate oven. Serve with their own juice. Cream separate.

Baked beans, Boston style. Soak three pounds of white beans over night in cold water. Then put same in a one and one-half gallon earthern pot with one-half cup of molasses, one soupspoonful of English mustard mixed with a cup of water, a little salt, and one whole piece of fat, parboiled salt pork. Pour in just enough water to moisten, cover, and put in bake oven for four hours. Or in a not too hot range oven for two and one-half hours. If range is used, be careful that they do not burn. Serve from pot, or in small individual pots, with Boston brown bread separate.

Écrevisse salad, gourmet. Cover the bottoms of four dinner plates with chicory salad. In the center make a nest of celery cut in thin strips like matches. On top of that one well-washed fresh mushroom head, cut the same way, and to cap all, put the tails of six écrevisses. Sprinkle with salt and pepper, and a sauce of one-third tarragon vinegar and two-thirds olive oil. Cut two truffles like matches, and with some fine chervil, sprinkle all over the salad.

Eggs Henri IV. Breaded poached eggs fried in swimming lard. Place on a piece of toast spread with purée de foie gras, and cover with sauce Périgordine.

Sauce Périgordine. To one cup of brown gravy add one spoonful of chopped truffles reduced in sherry wine. Season with salt and Cayenne pepper.

Broiled squab chicken. Split a squab from the back, salt, pepper, moisten with a little olive oil and broil. Serve on toast, with maître d'hôtel sauce, quartered lemons and watercress.

NOVEMBER 24

BREAKFAST LUNCHEON

Florida grapefruit Consommé in cups

Eggs Bercy Fried smelts, Tartar sauce

Rolls Broiled pig's feet, special

Coffee Fried apples

Romaine salad

French pastry Coffee

DINNER

Seapuit oysters

Potage Lamballe

Boiled beef garnished with vegetables

Horseradish à l'Anglaise Pickles

Asparagus, Hollandaise

Fancy ice cream

Assorted cakes Coffee

Eggs Bercy. Fry some small breakfast sausages and cut in pieces one inch long. Make some shirred eggs. When half cooked add the sausages and a very little tomato sauce. Season with salt and pepper and finish cooking.

Broiled pig's feet, special. Take some boiled pig's feet, split, and remove the upper bones. Season with salt, pepper and olive oil, roll in fresh bread crumbs, and broil. See sauce below.

Sauce special. Two-thirds tomato ketchup, one-third tomato sauce, a little paprika, a little Worcestershire sauce. Bring to a boil and serve.

Boiled pig's feet. Roll two pig's feet very tightly together with cheesecloth, so they will lay straight when cooked. Put in vessel, cover with cold water, season with salt, whole black peppers, carrot, onion, and a bouquet garni. Boil until well done. If necessary to keep them after cooking, place in an earthern pot in their own broth.

Fried apples. Peel, core, and cut the apples in five or six pieces. Roll in flour and fry in swimming fat or lard. Serve on a napkin.

Icing or frosting, for glacé cakes, éclairs, etc. One and one-half pounds of icing sugar, a pony of water or fruit juice, and the whites of two eggs. Mix and heat over slow fire, stirring continually with a wooden spoon. Do not let it boil. Flavor according to desire. For chocolate frosting add a little melted cocoa.