little or no salt, and a pony of kirschwasser, if desired. Mix well,
roll out very thin, and then let the dough become nearly dry. Then cut
in strips. Have a vessel on the fire, with about a gallon and a half of
boiling water. Add the noodles, and boil for seven minutes over a quick
fire, so they will not stick together. Drain off the water and pour two
ounces of hot melted butter over the noodles. A little grated nutmeg may
be added, if desired. Noodles, like macaroni, may be prepared in many
ways.
=Chocolate profiteroles.= Make some small cream puffs and fill with
whipped cream. Place on a deep dish and cover with a sauce made of one
pint of water, one-half pound of sugar, and three ounces of cocoa. Boil
the water with the sugar, then add the cocoa and stir well. Boil for
five minutes.
=Potage McDonald.= Boil one calf's brains in chicken broth. Make one
quart of cream of barley soup, and strain both together through a fine
sieve. Put in vessel and add one ounce of sweet butter, and, when
melted, serve. Do not let the soup boil after the two have been joined.
=Fried chicken, Maryland.= Cut up a spring chicken, put in flour, then
in eggs, and then in bread crumbs. Season with salt and pepper. Melt
three ounces of butter in a frying pan, and when hot add the breaded
chicken and fry until golden brown, but be careful not to burn it. It
will require about twelve minutes for a young chicken. When done, put on
platter with cream sauce over the bottom, and garnish with four corn
fritters, four small potato croquettes the size of an ordinary cork, and
four strips of fried bacon on top.
JANUARY 21
BREAKFAST
Preserved figs
Oatmeal with cream
Rolls
Cocoa
LUNCHEON
Eggs Mery
Roast fresh leg of pork, au jus
Apple sauce
Spinach
Swiss cheese
Crackers
Coffee
DINNER
Petite marmite
Radishes
Boiled beef, horseradish sauce
Boiled potatoes
Pickled beets
Apple Charlotte
Coffee
=Eggs Mery.= Scramble eight eggs, well seasoned. Just before they are
done add one sliced truffle and two sliced pimentos. Serve in
croustades.
=Roast leg of fresh pork.= Put on bottom of roasting pan one sliced
carrot, one onion, three bay leaves, six cloves, one spoonful of pepper
berries, and a piece of celery. Season the leg of pork with salt and
pepper, and a little sage, if desired. Put on top of the vegetables, and
place in oven to roast. Baste well. When done take out the pork, remove
the fat in the pan, and add to the gravy a cup of stock or bouillon, and
one tablespoonful of meat extract. Boil, strain, and season to taste.
=Apple Charlotte.= Chop six peeled apples and fry in butter with
one-quarter pound of sugar, and one-half teaspoonful of ground cinnamon.
Line a charlotte mould with slices of white bread cut as thin as
possible, and buttered with fresh butter. Fill the mould with the fried
apple and bake in oven for twenty-five minutes. Serve with brandy sauce.
JANUARY 22
BREAKFAST
Stewed prunes
Pettijohns with cream
Rolls
Coffee
LUNCHEON
Canape of fresh caviar
Scrambled eggs with morilles
Planked sirloin steak
Romaine salad
Camembert cheese
Crackers
Coffee
DINNER
Consomme Bretonne
Lyon sausage
Lobster Thermidor
Noisettes of lamb, Cendrillon
Peas au beurre
Celery mayonnaise
Apple water ice
Cakes
Coffee
=Scrambled eggs with morilles.= Morilles are a species of mushroom
rarely found in the United States. They come principally from Europe in
cans, or dried. When fresh ones are used, saute in butter and mix with
the scrambled eggs. When in can, drain off the water, put in sauce pan
with a piece of butter, season with salt and pepper, simmer for ten
minutes, and add to the eggs. When dried, soak them in cold water over
night, wash, and then proceed in the same manner as with the canned
ones.
=Planked sirloin steak.= Broil the steak in the usual manner. When
nearly done put on a meat plank, put four slices of broiled tomatoes on
top, place four strips of broiled bacon across the tomatoes, and roast
in oven for five minutes. Cover with maitre d'hotel sauce, and garnish
with Parisian potatoes, parsley in branches, and quartered lemon.
=Consomme Bretonne.= Make a Julienne of equal parts of celery, onions
and leeks, and serve in consomme.
=Lobster Thermidor.= Cut a live lobster in two lengthwise, sprinkle with
olive oil, season with salt and pepper, and put in oven and bake. When
done remove the meat from the shell and cut in small squares. Then make
a sauce as follows: Chop two shallots, a little parsley and tarragon,
add one spoonful of meat extract, or some good meat gravy, and reduce by
boiling until nearly dry. Then add one spoonful of dry mustard, one cup
of cream sauce, and two ounces of fresh butter. Put some of the sauce in
the bottom of the shells, put the lobster in the sauce, and pour the
remainder over the top. Sprinkle with grated cheese, and bake in oven
until brown.
JANUARY 23
BREAKFAST
Poached eggs on toast
Broiled ham
Rolls
Ceylon tea
LUNCHEON
Mariniert herring
Potato salad
Lemon pie
Coffee
DINNER
California oyster cocktails
Bisque of crabs
Ripe olives
Frogs' legs, mariniere
Roast chicken, au jus
Watercress salad
Asparagus Hollandaise
Peach Melba
Carolines (cakes)
Coffee
=Bisque of crabs.= Take two large raw Pacific crabs and put in vessel
with cold water, season with salt and a bouquet garni, and boil for
one-half hour. Then crack the shells and remove the meat. Use the meat
for salad, an entree dish, or to garnish the soup. Put the shell in a
mortar and smash fine. In a vessel put one-quarter pound of butter and
the broken shell, and simmer. Then add one pint of the water used to
boil the crab, and one pint of milk, and boil for ten minutes. Then add
one quart of cream sauce, boil again, and strain through a fine sieve.
Put back in pot, add one pint of boiling thick cream, salt and Cayenne
pepper, and just before serving add three ounces of sweet butter and one
cup of crab meat cut in small pieces.
=Cocktail sauce, for oysters (1)= One cup of tomato ketchup, one pinch
of salt, a little Cayenne pepper, paprika, and celery salt, one
teaspoonful of Worcestershire sauce, and one tablespoonful of tarragon
vinegar.
=(2)= One cup of tomato ketchup, one-half teaspoonful of paprika, one
spoonful of grated horseradish sauce, salt, one spoonful of
Worcestershire sauce, and the juice of one lemon.
=Oyster cocktail.= Use California oysters, Toke Points, Blue Points,
Lynnhavens, Seapuits, or any other kind. Put in an oyster cocktail glass
and mix with plenty of cocktail sauce. Set the glass in ice, and serve
with lemons cut in half.
=Frogs' legs, mariniere.= Cut the hind legs of two dozen small frogs in
two. Put in saute pan with three ounces of butter, season with salt and
pepper, and simmer for five minutes. Then add six chopped shallots and
simmer for three minutes. Then one-half glass of white wine and boil
until nearly dry. Then add one pint of Allemande sauce, fricassee sauce,
or sauce au vin blanc, and boil for five minutes. Serve with a sprinkle
of chopped chives and parsley over the top.
JANUARY 24
BREAKFAST
Preserved strawberries
Finnan haddie in cream
Baked potatoes
Corn muffins
Coffee
LUNCHEON
Eggs Chipolata
Tripe a la mode de Caen
Chocolate eclairs
Coffee
DINNER
Consomme parfait
Pimentos a l'huile
Sand dabs, meuniere
Leg of lamb, Boulangere
Chiffonade salad
Rolled oats pudding
Coffee
=Eggs Chipolata.= Make some shirred eggs and garnish with sauce Madere,
to which has been added two small roasted onions, two heads of
mushrooms, two small French carrots, three boiled chestnuts, and two
very small fried sausages.
=Consomme parfait.= To one pint of lukewarm consomme tapioca add four
raw beaten eggs, put in buttered mould, set in pan in boiling water, and
put in moderate oven for ten minutes. Allow to cool, cut in slices, and
serve in consomme.
=Pimentos a l'huile.= This is a plain hors d'oeuvres. Take a can of
pimentos, drain off the juice, cut the pepper in four; place on a
platter, season with salt and pepper, add one part vinegar and two parts
olive oil, and sprinkle with chopped parsley.
=Leg of lamb, Boulangere.= Season a leg of lamb with salt and pepper,
and rub with garlic and butter. Put in roasting pan with a cup of water
and a bouquet garni. Slice two large onions very fine, also six raw
potatoes the size of a silver dollar, mix, season with salt and pepper,
and place around the leg of lamb. Put small pieces of butter on top, put
in oven, and baste the meat only. It will require about one and
one-quarter hours to cook. Do not disturb the potatoes while cooking.
When done remove the bouquet garni, and serve the meat and potatoes very
hot, with chopped parsley on top.
=Rolled oats pudding.= Boil one pint of milk with half of a split
vanilla bean; add two ounces of rolled oats and two ounces of sugar, and
cook for about ten minutes. Remove from the fire. Separate the yolks and
whites of four eggs, add the yolks to the rolled oats and mix well. Beat
the whites very hard with a whip, and add to the batter lightly. Put in
buttered pudding mould and bake in bain-marie (hot water bath) for about
thirty minutes. Take out of mould and serve with vanilla cream sauce.
=Vanilla cream sauce.= Boil one pint of milk with one-quarter of a split
vanilla bean. Mix one-quarter of a pound of sugar with two eggs and one
spoonful of sifted flour. Pour the boiling milk over this mixture, and
put back on the fire, stir well, and allow to become thick. Then add one
cup of cream, strain and serve.
=Cream sauce (sweet--quick).= One pint of cream, two ounces of sugar,
and some flavoring. Mix well, and serve hot or cold.
JANUARY 25
BREAKFAST
Oatmeal with cream
Boiled eggs
Dry toast
Coffee
LUNCHEON
Hors d'oeuvres varies
Clam broth in cups
Cheese straws
Broiled lamb chops
French fried potatoes
Cold artichokes, mustard sauce
Apple pie
Coffee
DINNER
Chicken okra
Queen olives
Fillet of sole, Rose Caron
Vol au vent, Toulouse
Roast saddle of venison
Puree of chestnuts
Peas au cerfeuil
Sweet potatoes, Southern style
Lettuce salad
Omelette souffle a la vanille
Coffee
=Fillet of sole, Rose Caron.= Skin the four fillets of one large sole
and place on a buttered pan. Put on top of each, three slices of cooked
lobster, season with salt and paprika, add one-half glass of white wine,
cover with buttered paper, put in oven and cook for twelve minutes.
Remove the fillets to a platter, taking care that the lobster does not
fall off. To the gravy in the pan add one pint of white wine sauce and
boil for ten minutes, then add two tablespoonsful of ecrevisse butter,
and strain the sauce over the fish. Heat in sherry wine sixteen slices
of truffles, and put four on top of each fillet, after the sauce has
been added. Garnish with fleurons.
=Sweet potatoes, Southern style.= Peel and slice some boiled sweet
potatoes and put in buttered shirred egg dishes, or pie plates. Add a
little salt, molasses and maple syrup, sprinkle with powdered sugar, put
some small bits of butter on top, and bake in oven until brown.
=Vol au vent, or patty shells.= Take some puff paste, with six turns,
and roll out to about one-quarter inch in thickness. With a round pastry
cutter about three inches in diameter, cut the paste. Then moisten with
egg, and with the tip of a small knife trace a ring on each patty about
one-half inch from the edge. Bake in a hot oven for about twenty
minutes. Take out of the oven and with the knife point lift off the
center cover within the traced circle, and empty of the uncooked paste
inside.
=Garniture Toulouse.= Cut the garnishing to agree with the size of the
patty. For the size described above cut in pieces about one-half inch
square. For larger patties cut from an inch to an inch and a half
square. Use the boiled breast of chicken, sweetbreads boiled in chicken
broth, and French mushrooms in equal parts, one-half of a sliced truffle
to each person, three chicken dumplings, teaspoon size cut in two,
rooster kidneys and rooster combs. Mix well, and stew in a sauce
Allemande made of chicken broth and well seasoned. Fill the hot patty
shells and serve on platter, garnished with parsley in branches.
JANUARY 26
BREAKFAST
Waffles
Honey in comb
Coffee
LUNCHEON
Grapefruit with sherry
Mixed grill
Cup custard
Lady fingers
Coffee
DINNER
Puree Crecy
Radishes
Bouillabaisse Marseillaise
Roast leg of mutton, currant jelly
String beans
Hashed in cream potatoes
Escarole salad
Napoleon cake
Coffee
=Mixed grill.= Broil one lamb chop, one breakfast sausage, one slice of
tomato, one whole fresh mushroom head, and one whole lamb kidney. Put
all on a plate, cover with maitre d'hotel sauce, and serve hot. Garnish
with watercress.
=Cup custard.= Mix four eggs, one-quarter pound of sugar, one pint of
milk, and flavor with vanilla. Strain, pour into cups, and bake in
bain-marie until firm. It will require about one-half hour in a moderate
oven.
=Bain-marie.= This is a term used in cookery for a vessel holding hot
water in which another vessel may be heated at a temperature not above
that of boiling water. Different dishes are variously allowed to stand,
cook or bake in bain-marie. For example, Hollandaise sauce should be
kept in bain-marie in hot water. Hollandaise or Bearnaise sauce, if kept
in boiling water, would turn. A cream soup should be kept in boiling
water, as extra cooking will not harm it. Timbale of chicken, custard
for soup, or cup custard, should be cooked in bain-marie.
=Puree Crecy (soup).= Slice six carrots very thin, put in casserole with
three ounces of butter, and simmer for thirty minutes. Then add three
pints of well-seasoned chicken broth, and boil for one hour. Strain
through a fine sieve. Serve in a separate dish small squares of bread
fried in butter.
=Roast leg of mutton.= The leg of mutton should hang in the ice box at
least four days before using. If too fresh it will be tough. Rub the
mutton with salt and pepper and, if desired, a little garlic. Put in a
roasting pan, one sliced onion, one sliced carrot, one bay leaf and two
cloves. Now put in the mutton, with a piece of butter on top, and place
in oven to roast. Baste continually. It will require from forty-five to
sixty minutes to cook. If desired well done cook for another thirty
minutes. When done take out the leg, drain off the fat, and make a gravy
by adding one cup of stock and one spoonful of meat extract; boil,
season, and strain.
JANUARY 27
BREAKFAST
Stewed rhubarb
Ham and eggs
Rolls
Coffee
LUNCHEON
Salade thon marine
Stuffed breast of veal, au jus
Asparagus tips, au gratin
Potato salad
Savarin au rhum
Coffee
DINNER
Potato and leek soup
Corned beef and cabbage
Plain boiled potatoes
Broiled chicken on toast
Lettuce with egg dressing
Coupe St. Jacques
Assorted cakes
Coffee
=Thon marine salad.= Tunny fish can be obtained in cans, the best
quality being the French brands. Break up the fish with the fingers, and
place on a platter with leaves of lettuce. The fish should be in pieces
about one inch and a half thick. Sprinkle with salt, pepper, chopped
parsley, chervil, and a little finely sliced chives, and a sauce of
one-third vinegar and two-thirds olive oil.
=Stuffed breast of veal, au jus.= Have your butcher prepare a breast of
veal ready for stuffing. Use the same dressing as for chicken, and sew
up the end so the dressing will not fall out while roasting. Put in the
roasting pan one sliced onion and one carrot. Put in the veal and
sprinkle with salt and pepper. Put bits of butter all over the top and
roast in oven, basting often. It will take about an hour to cook in a
moderate oven. Remove the veal to platter when done, and make a sauce by
adding to the gravy in pan one cup of bouillon and one spoonful of meat
extract, boil for five minutes, and strain.
=Asparagus tips, au gratin.= Put the tips in a buttered pan or silver
dish, cover with well-seasoned cream sauce, sprinkle with grated cheese
and small bits of butter and bake in oven until brown.
=Corned beef and cabbage.= The best corned beef is that made from the
brisket. Put on fire in cold water and skim when it comes to the boiling
point. Cover and let it boil slowly until about three-quarters done.
Then add two heads of well-washed cabbage cut in four, and cook with the
beef for at least one hour.
JANUARY 28
BREAKFAST
Farina with cream
Omelet with fine herbs
Rolls
Coffee
LUNCHEON
Grapefruit and orange en supreme
Ripe olives
Eggs Marigny
Russian salad
Caramel custard
Coffee
DINNER
Tomate Parisienne (cold)
Consomme parfait
Boiled salmon, Hollandaise
Potatoes nature
Fricandeau of veal, au jus
Sorrel with eggs
Carrots with cream
Baba au rhum
Coffee
=Russian salad.= Equal parts of boiled carrots, turnips, beets and
potatoes, cut in small dice, boiled peas, boiled string beans cut in
small pieces, and one slice of cold roast beef cut in small squares. Put
all in salad bowl, season with salt, pepper, a little Cayenne pepper,
and just enough tarragon vinegar to wet the mixture. Let stand for one
hour, drain off the liquid, if any, and form the salad in pyramid shape
in the bowl. Spread some thick mayonnaise over all, and garnish with
boiled potatoes and truffles, cut like a five-cent piece, linking one to
the other around the base of the salad like a chain. On top put a small
flower of a boiled and seasoned cauliflower, and serve very cold.
=Caramel custard.= Put two ounces of sugar in a copper pan and cook
until it is brown in color, then pour into a custard mould and allow to
become cold. Mix four eggs with one-quarter of a pound of sugar, flavor
with vanilla, add one pint of milk, and strain. Pour over the burned
sugar, and fill the mould. Put in bain-marie and cook until firm. When
cool, reverse the custard on a dish, and serve. The caramel at the
bottom of the mould will serve as a sauce.
=Tomate Parisienne (Hors d'oeuvres).= Peel and slice four tomatoes and
lay on platter with lettuce leaves. Cut the inside of a stalk of celery
in very small dice, and six anchovies in small squares. Put in a bowl,
add a pinch of salt, some fresh-ground black pepper, some chives,
parsley and chervil chopped fine, and one spoonful of vinegar and two of
olive oil. Mix well and pour over the tomatoes.
=Sorrel.= Sorrel is a fine vegetable for the promotion of health. Remove
the stems from a peck of sorrel and wash the leaves in four different
waters, to remove all the sand. Have a kettle with salted water on the
fire. Put the sorrel into the boiling water and cook for ten minutes,
stirring often. Pour off the water and let stand in the colander fifteen
minutes so it will drain dry, then strain through a fine sieve. Then put
the sorrel in a sauce pan with three ounces of butter and bring to the
boiling point. Season with salt and pepper, and bind with two whole
eggs, beaten. Do not let it boil after adding the eggs, but let it get
just hot enough to give the sorrel a firm body. Garnish with the half of
a hard boiled egg, if desired.
JANUARY 29
BREAKFAST
Orange juice
Boiled eggs
Rolls
Coffee
LUNCHEON
Hors d'oeuvres varies
Eggs a la Russe
Boiled beef tongue with spinach
Mashed potatoes
French pastry
Coffee
DINNER
Cream of canned peas
Sardines on toast
Roast beef au jus
Lima beans
Rissolees potatoes
Romaine salad
Raspberry Bavarois
Assorted cakes
Coffee
=Eggs a la Russe.= Spread a piece of toast with fresh caviar, put an egg
fried in oil on top, and put anchovy sauce around the edge on the
platter.
=Eggs fried in oil.= Fry the eggs one at a time. Have a very small
frying pan with plenty of very hot olive oil in it. Drop a fresh egg in
it, and turn with a wooden spoon. If any other kind of spoon is used the
egg will stick to it. When of a good yellow color, take out and place on
a towel, so the oil can drain off, and season with salt. The eggs should
be soft inside, like a poached egg.
=Anchovy sauce.= To a cup of cream add one spoonful of essence of
anchovies, or one teaspoonful of anchovy paste. Anchovy sauce is also
made with sauce Allemande, white wine sauce, or even a brown sauce, if
desired. The cream sauce with the essence is more commonly used with
eggs.
=Boiled beef tongue.= Put a fresh beef tongue in cold water and bring to
the boiling point, skim, add salt, one carrot, one onion, a bouquet
garni, one stalk of celery, and one of leek. Boil until tongue is soft.
The bouillon may be used for stock or soup, or to make caper sauce. For
beef tongue with spinach, put plain boiled spinach on platter, sliced
tongue on top, and pour a little of the broth over all.
=Raspberry Bavarois.= (For four or five persons.) One pint of milk, one
pint of whipped cream, the yolks of four eggs, one-quarter pound of
sugar, six sheets of French gelatine, and one-half pint of raspberry
juice. Boil the milk with the sugar, then pour over the yolks, and set
on the fire again until it thickens, but do not let it boil. Wash the
gelatine in cold water, add to the mixture, and stir until melted. Then
set aside until cold. Mix the raspberry pulp with the whipped cream, and
stir into the mixture. Put in mould and place in ice box until set. Turn
out on platter, and serve with whipped cream or raspberry syrup,
separate or around the bavarois.
=Sardines on toast.= Take sardines from can and put on a fine thin wire
broiler and heat quickly. Serve on toast with maitre d'hotel butter on
top, and garnish with quartered lemons and parsley.
JANUARY 30
BREAKFAST
Baked apples with cream
Scrambled eggs with smoked beef
Rolls
English breakfast tea
LUNCHEON
Grapefruit with chestnuts
Consomme in cups
Deviled crab
Lemon pie
Coffee
DINNER
Toke Point oysters
Potage tapioca, Crecy
Terrapin, Maryland
Squab chicken, Michels
Stewed tomatoes
Cepes Tyrolienne (cold)
Fancy ice cream
Cakes
Coffee
=Grapefruit with chestnuts.= Cut a grapefruit in two and cut free the
sections with a pointed knife. Pour a little maraschino in the center,
and place a marron glace (candied chestnut) on top.
=Deviled crabs.= Simmer the flakes of two crabs and one-half of a
chopped onion in butter. Season with salt and Cayenne pepper, add two
cups of thick cream sauce, one dash of Worcestershire sauce, one
spoonful of English mustard, and a little chopped chives. Bring to a
boil, and bind with the yolks of two eggs. Then fill the crab shells,
spread a little French mustard over the top, sprinkle with bread crumbs,
place a small piece of butter on each, and bake in the oven. When brown
serve on napkin with lemon and parsley.
=Potage tapioca, Crecy.= Half consomme tapioca and half potage Crecy,
mixed. No croutons.
=Stewed tomatoes.= Peel six tomatoes, and cut in four. Squeeze out half
of the juice, and put the tomatoes in a vessel with three ounces of
butter, season with salt, pepper and a pinch of powdered sugar, cover,
and simmer until done.
=Cepes Tyrolienne (cold).= Cut in small dices one carrot and one celery
root, and put in casserole with one chopped onion and two ounces of
butter. Simmer. Then add one glass of white wine and reduce. Then add
one-half cup of tomato sauce, some chopped chervil, and one can of
sliced cepes. Serve cold.
=Squab chicken a la Michels.= Season four squab chickens well with salt
and pepper, both inside and out. Put in iron pot with a quarter of a
pound of sweet butter and one onion cut in two. Put the pot on the fire
and simmer slowly, until the chicken and onion are of a good yellow
color, turning them often while cooking. Then add one tablespoonful of
white wine and one of chicken broth, cover, and put in oven for ten
minutes, basting frequently. Put the chickens on a platter, take out the
onion, and boil the sauce remaining in pot with the addition of one
teaspoonful of meat extract. Strain over the chicken.
JANUARY 31
BREAKFAST
Oatmeal with cream
Calf's liver and bacon
Rolls
Coffee
LUNCHEON
Oysters Kirkpatrick
Country sausages with baked apples
Potato salad
Cabinet pudding
Coffee
DINNER
Potage Windsor
Green olives
Fillet of sole, Admiral
Saddle of lamb, mint sauce
String beans
Potato croquettes
Hearts of lettuce
Pineapple biscuit glace
Assorted cakes
Coffee
=Oysters Kirkpatrick.= Season some oysters on half shell with salt,
pepper and a little Worcestershire sauce, cover with tomato ketchup,
sprinkle with grated cheese, put a small piece of butter on top of each,
and bake in their own shells for five minutes. Serve quartered lemon
separate.