of cold water with a spoonful of salt. Put on fire, boil for about five
minutes, drain off water, and put the onions in a shallow saute pan with
one ounce of butter. Put in oven and roast until brown. Then add one
spoonful of meat extract, let them glace in this for a few minutes, and
then serve. If preferred the onions may be glaced by sprinkling with
powdered sugar, and omitting the meat extract. Or take one pint of
strong beef consomme and reduce one-half, then add at the same time as
the onions, and they will glace while reducing.
=Anise seed cake.= One-half pound of sugar, four eggs, one-half pound of
flour, and one-half ounce of anise seed. Beat the sugar and eggs
together over a slow fire until blood warm, then remove and continue
beating until cold and firm. Then add the sifted flour and anise seed.
Mix, and lay out on a greased and floured pan in drops about one and
one-half inches in diameter. Put in a dry warm place until a crust forms
on top (a few hours will be required), and then bake in a slow oven.
=Spinach in cream.= Boil a peck of well-washed spinach in salted water.
Drain off and pound through a fine colander, add two ounces of butter,
one cup of thick cream, heat well and serve. Salt and pepper if
necessary.
FEBRUARY 21
BREAKFAST
Baked apples with cream
Plain omelet
Rolls
English breakfast tea
LUNCHEON
Fillet of herring, marine
Potato salad
Minced tenderloin, a l'estragon
Mashed potatoes au gratin
American cheese, crackers Coffee
DINNER
Consomme Florentine Ripe olives
Fillet of sole, Bercy
Sweetbreads braise, with peas
Roast squab, au jus. Gauffrette potatoes
Cold asparagus, mustard sauce
Coupe Lyonnaise. Assorted cakes. Coffee
=Fillet of herring, marine.= Take two marinated herrings, remove the
skins and bones, and cut in long strips. Put on platter, strain a little
of its own sauce over them, and decorate with sliced lemons.
=Minced tenderloin of beef, a l'estragon.= Slice one pound of tenderloin
of beef in strips one-eighth inch thick and two inches wide, using
trimmings or the end piece. Put two ounces of melted butter in frying
pan, and when red-hot add the slices of meat, season with salt and
pepper, and fry very quickly over a hot fire; about one minute is
required. Then remove the meat and sprinkle the pan with one spoonful of
flour, and allow to become brown, then add one cup of bouillon or stock,
boil for five minutes, add one teaspoonful of chopped fresh tarragon,
and test as to seasoning. Then add one ounce of fresh butter and the
juice of one lemon. Pour over the fillets, which have been kept warm in
a deep dish.
=Consomme Florentine.= In consomme put some plain boiled spinach cut in
small pieces, also thin pancake cut same way. Serve grated cheese
separate.
=Fillet of sole, Bercy.= Put in a buttered flat saute pan three
finely-chopped shallots, the four fillets of a sole on top of the
shallots, and a little chopped parsley and chervil on top of the
fillets. Season with salt and pepper, add one-half glass of white wine,
cover with buttered paper, put on top of the stove and bring to the
boiling point. Then put in oven and finish cooking. Remove the fillets
to a platter, and put in the saute pan one pint of white wine sauce,
cook for a few minutes, and pour over the fish. Do not strain the sauce.
Other fish besides sole may be used if desired.
=Roast squab, au jus.= Season four squabs, put a piece of fresh fat pork
over the breast, and place in roasting pan with one sliced carrot, one
onion, one bay leaf, a clove, a few pepper berries, and three ounces of
butter. Roast in a hot oven for about thirty-five minutes, basting
often. Then put the squabs on a platter, and place the pan on the fire
and cook until the butter is clarified. Drain off, add one cup of
bouillon and one spoonful of meat extract, reduce one-half, strain, and
pour over the squabs. Garnish with watercress.
=Waffle potatoes.= Cut the potatoes with a special cutter called a
potato waffle machine. Put them in warm swimming lard and let it become
hot gradually so the potatoes will not become brown too quick. When
cooked soft take them out and put them for a second into very hot fat so
they will become crisp and golden yellow. Serve on a napkin, sprinkled
with salt.
=Sybil and Gauffrette potatoes.= Same as waffle potatoes.
=Coupe Lyonnaise.= Fill a glass with vanilla ice cream, and put on top
one large marron glace.
FEBRUARY 22
BREAKFAST
Orange marmalade
Buckwheat cakes
Rolls
Coffee
LUNCHEON
Canape Julia
Consomme in cups
Cheese straws
Sand dabs, meuniere
Broiled chicken on toast
Sybil potatoes
Baked Hubbard squash
Hearts of lettuce
Meringue glacee a la vanille
Coffee
DINNER
Seapuit oysters
Clear green turtle, au Pemartin
Crisp celery. Queen olives
Salted almonds
Fillet of bass, 1905
Noisettes of lamb, Ducale
Breast of chicken with Virginia ham
Peas au beurre
Soufflee potatoes
Alligator pear salad
Apple Moscovite
Assorted cakes Coffee
=Canape Julia.= Chop the tail of a lobster very fine and put in a vessel
on the range. When hot add one cup of thick cream sauce, bring to a
boil, and season with salt and Cayenne pepper. Add the yolks of two
eggs, but do not boil, heat just enough to bind the lobster. Make four
pieces of toast, put the lobster on top, cover with grated cheese, put a
bit of butter on the top of each, and bake in the oven. Serve on
napkins, with lemons and parsley.
=Noisettes of lamb.= Noisettes are cut from the saddle of lamb, free
from fat and skin, and in the shape of a small tenderloin steak. Broil
or saute in butter, and serve with Colbert, Bearnaise, or any other meat
sauce.
=Ducale.= Artichoke bottoms filled with French peas, sauce Madere. Use
as a garnish for lamb, beef, sweetbreads, etc.
=Breast of chicken.= Cut the breast from two raw roasting chickens,
remove the skin, season with salt and pepper, roll in flour. Put two
ounces of butter in a shallow saute pan, and fry the breasts for about
fifteen minutes, or until golden brown. Serve with Virginia ham or
bacon, figs, or with sauce Colbert, Madere, cream, etc. If Virginia ham
is served take four slices and just heat through on the broiler, or in
pan with a little butter. Do not allow to become hard or crisp.
=Alligator pear salad.= (1). Select ripe, soft pears, but not mushy. Cut
in half, remove the stone, fill with French dressing, and serve on
cracked ice.
(2). Put in the bottom of a salad bowl some lettuce leaves, scoop out
the inside of the pears with a soup spoon, put on the lettuce leaves,
and cover with French dressing.
=Apple Moscovite.= Take four large apples and remove the insides with a
sharp spoon, leaving only a firm shell. Put a spoonful of apple sauce on
the bottom of the apples. Whip the whites of six eggs very hard, and mix
with a half pint of sweet apple sauce. Fill the apples with this, dust
over with powdered sugar, and bake in a moderate oven.
FEBRUARY 23
BREAKFAST
Stewed prunes
Boiled eggs
Dry toast
Coffee
LUNCHEON
Hors d'oeuvres varies
Mutton chops, Daumont
Julienne potatoes
Swiss cheese and crackers
Coffee
DINNER
Potage Kroumir
Aiguillettes of sole, mariniere
Chicken, Montmorency
Artichokes with melted butter
Chiffonnade salad
Kirschwasser jelly
Lady fingers
Coffee
=Mutton chops, Daumont.= Bread four mutton chops and fry in a flat saute
pan. Dish up on a long platter, and garnish with artichoke bottoms
filled with cauliflower. Pour sauce Perigueux around the chops.
=Artichokes filled with cauliflower.= Remove the leaves and trim the
bottoms of four cold artichokes. Cut in four a boiled and well-seasoned
cauliflower, squeeze out the water, and use to fill the artichoke
bottoms. Cover with a little thick cream sauce, sprinkle with grated
cheese, place small bits of butter on top of each, put on a buttered pan
with a spoonful of bouillon, and bake in the oven.
=Potage Kroumir.= One quart of puree of tomato soup mixed with one pint
of consomme tapioca.
=Aiguillettes of sole, mariniere.= Take the four fillets from one sole
and lay them flat in a buttered pan, sprinkle with three chopped
shallots, season with salt and pepper, add one-half glass of white wine,
one-half cup of stock or water, cover with buttered paper, and bring to
a boil on top of the stove. Then put in oven and cook for about seven
minutes. Put the fillets on a platter, and reduce the broth until nearly
dry. Then add two cups of white wine sauce and boil for a minute. Bind
the sauce with the yolk of an egg mixed with a spoonful of cream, add a
little chopped chives, and pour over the fish.
=Chicken saute, Montmorency.= Joint a chicken, season with salt and
pepper, put three ounces of butter in a saute pan and saute the chicken.
When done remove the chicken to a platter, and put in the pan one cup of
brown gravy or sauce Madere, and one can of French mushrooms. Boil for a
few minutes. Then pour over the chicken. Garnish with croustades filled
with small French peas.
=Croustades.= One cup of flour, one cup of milk, the whites of three
eggs, a teaspoonful of olive oil, a teaspoonful of corn starch, and a
little salt. Mix well and strain. Keep the croustade iron very hot in
swimming lard. Dip the iron in the dough for a few seconds, then dip in
the swimming lard, coated with the dough, and fry until a nice golden
color. Take out, and when cold the croustades will be very crisp.
Croustade irons can be obtained in any first-class store.
FEBRUARY 24
BREAKFAST
Grapefruit with cherries
Omelet with ham
Rolls
Coffee
LUNCHEON
Eggs Talleyrand
Oysters a la Hyde
French pastry
Coffee
DINNER
Cream of frogs' legs
Olives
Scallops, Newburg
Roast Easter kid, mint sauce
Sweetbreads saute, with green peas
Endives salad
Fancy ice cream
Assorted cakes
Coffee
=Eggs Talleyrand.= Trim the bottoms of four fresh artichokes and put a
little terrine de foie gras in each, and keep hot. Put a poached egg on
top of each and cover with sauce Perigueux.
=Cream of frogs' legs.= Take the backs and front legs of two dozen
frogs, reserving the hind legs for an entree. Put in vessel with two
quarts of bouillon or chicken broth, and boil for thirty minutes. Then
take one-half pound of rice flour and mix with one pint of cream. Let it
run into the boiling soup, and cook for ten minutes. Strain through a
fine colander, put back in the vessel, season with salt and a little
Cayenne pepper, and add three ounces of sweet butter. Stir the soup so
the butter will melt slowly. Serve croutons souffles separate.
=Scallops, Newburg.= Put one pint of scallops in a saute pan with one
ounce of butter, season with salt and pepper, and saute for about three
minutes over a hot fire; then drain off and add one pint of sauce
Newburg. Do not cook further, and serve in chafing dish.
=Roast Easter kid.= Kid when young is a delicious morsel. Prepare in the
same manner as lamb for roasting.
=Sweet potatoes saute.= Peel and slice two large boiled sweet potatoes.
Put three ounces of butter in a saute pan, when hot add the potatoes and
saute until nice and brown. Season with salt and pepper.
FEBRUARY 25
BREAKFAST
Waffles
Honey
Coffee
LUNCHEON
Poached eggs, Martha
Hungarian beef goulash
Noodles, Polonaise
Savarin Chantilly
Coffee
DINNER
Consomme Colbert
Broiled Alaska candlefish
Sweetbreads, Theodora
Roast ribs of beef, au jus
Saratoga potatoes
Celery Victor
Fruit cake
Coffee
=Poached eggs, Martha.= On top of four pieces of toast put some lobster
croquette preparation in a layer about one-quarter of an inch thick, put
a piece of butter on top of each, and bake in oven. Put a poached egg on
top and cover with cream sauce.
=Noodles, Polonaise.= On a large platter put one pound of plain boiled
noodles. In a frying pan put one-quarter pound of butter, and one-half
cup of fresh bread crumbs. Fry until golden brown, and pour over the
noodles.
=Consomme Colbert.= Equal parts of carrots, turnips, peas, string beans,
cauliflower, and flageolet beans. Cut the carrots and turnips in small
squares. Boil the cauliflower and cut off the small flowers. Then put
all in hot consomme, with one poached egg to each person. Add a little
chopped chervil before serving.
=Broiled Alaska candlefish.= As this fish is very oily it is better
broiled. Season with salt and pepper, and serve on platter, with plenty
of lemon and parsley in branches.
=Sweetbreads, Theodora.= Split four large sweetbreads, fill with chicken
forcemeat, and braise them. Serve with sauce Madere, and garnish with
stuffed fresh mushrooms.
=Fruit cake (white).= One pound each of butter, sugar and flour,
one-half teaspoonful of baking powder, ten eggs, one-quarter pound of
currant sultana raisins, one pony of rum, and one-quarter pound of
chopped glace fruits. Work the butter and the sugar together until
creamy, then add the eggs two by two, and work well, then add the rum,
and finally the flour, baking powder and fruit. Mix lightly, and bake in
a buttered pan lined with paper.
FEBRUARY 26
BREAKFAST
Stewed prunes
Boiled eggs
Buttered toast
Coffee
LUNCHEON
Eggs a la Colonel
English lamb chops, Tavern
Lettuce salad
Pont l'eveque cheese
Crackers
Coffee
DINNER
Cream of rice
Ripe olives
Rock cod, en court bouillon
Potatoes nature
Squab chicken saute, Sutro
Olivette potatoes
Endives salad
Orange souffle, St. Francis
Assorted cakes
Coffee
=Eggs a la Colonel.= Cut two tomatoes in half, squeeze out the juice,
bread them, and fry. Put a poached egg on top of each piece, and cover
with sauce Madere with fresh mushrooms.
=English lamb chops, Tavern.= Broil an English lamb chop until nearly
done, then put in an earthern casserole, with some saute potatoes on one
side and some stewed lamb kidneys on the other. Put in the oven for a
minute or two, and serve with chopped parsley on top.
=English mutton chop, Tavern.= Same as English lamb chop, Tavern.
=Rock cod, en court bouillon.= Put in a flat pan three spoonsful of
olive oil, one onion sliced very fine, three sliced green and one red
pepper, one bouquet garni, and about five pounds of codfish cut in
slices two inches thick. Season with salt and pepper, add two glasses of
white wine and one pint of water, and a little chopped parsley. Simmer
slowly for about forty minutes. Remove the bouquet garni, and serve on a
deep platter with broth and all. Any fish may be prepared in the same
manner.
=Squab chicken saute, Sutro.= Cut two squab chickens in six pieces each.
Two legs, two wings, and the breast and carcass split. Season with salt
and pepper, and saute in pan with two ounces of butter. Prepare as
follows: Two fresh artichoke bottoms boiled and cut in four; one-half
pound of fresh mushrooms saute in butter; one can of cepes saute in
butter; the livers of the chickens whole, and one parboiled sweetbread
sliced and saute in butter. Mix all together with the chicken, season
well, and add some chopped parsley and chives.
=Orange Souffle, St. Francis.= Cut "lids" from the tops of four large
oranges and remove the insides. Have the openings about an inch and
one-half in diameter. Fill about one-third full with some sliced fresh
fruit, such as oranges, apples, bananas, pineapple, etc. Then add a few
drops of maraschino, fill another third with vanilla ice cream. Beat the
whites of six eggs until stiff, mixed with one-half pound of sugar and
the grated rind of an orange, and fill the final third of the orange.
Dust with powdered sugar, and brown on top in a very hot oven. It will
take but a second to brown, and they should be served at once.
FEBRUARY 27
BREAKFAST
Orange marmalade
Ham and eggs
Corn muffins
Coffee
LUNCHEON
Omelet with Virginia ham and peppers
Calf's head, vinaigrette
Baked potatoes
Apricot layer cake
Coffee
DINNER
Strained gumbo soup, in cups
Radishes
Barracouda, maitre d'hotel
Stuffed capon, Bruxelloise
Asparagus, Hollandaise
Champs Elysees potatoes
Hearts of romaine, Roquefort dressing
Chocolate parfait
Lady fingers
Coffee
=Omelet with Virginia ham and peppers.= Cut two slices of Virginia ham
and one green pepper in small squares, put in frying pan with one ounce
of butter, and simmer for about two minutes. Add eight beaten eggs and
two red peppers cut in small squares, season with salt and pepper, and
proceed in the same manner as for a plain omelet.
=Calf's head, vinaigrette.= Dish up on a napkin some boiled calf's head
with the brains and the tongue sliced. Garnish the platter with pickles,
pickled beets, quartered lemons, parsley in branches, and two
hard-boiled eggs cut in two. Serve vinaigrette sauce separate.
=Strained gumbo soup, in cups.= Make a chicken okra soup, strain through
cheese cloth, and serve in cups.
=Stuffed capon, Bruxelloise.= Soak half of a loaf of white bread in
milk, then squeeze out the milk, mince fine, add salt and pepper, a
little chopped parsley, one pound of finely chopped salted almonds, and
one egg. Mix well together and fill the capon. Tie a slice of fresh fat
pork over the breast, and roast in the same manner as chicken or other
fowl.
=Layer cake.= Eight eggs, one-half pound of flour, one-quarter pound of
melted butter, and a few drops of vanilla extract. Beat the eggs with
the sugar over a slow fire until thoroughly warm, then take off the
range and continue beating until cold. Put in the flour, mixing lightly,
and add the melted butter and vanilla extract. Bake in buttered flat tin
cake moulds, for about ten minutes.
=French layer cake.= The same as above with the exception that it is
baked in one thick cake and then cut into layers.
=Chocolate layer cake.= Use three or four layers, filling between with
chocolate cream. Glace with chocolate frosting, and decorate the top
with glace fruits. See pastry cream for directions for filling.
=Apricot layer cake.= Same as chocolate layer cake, but fill with
apricot marmalade, glace the top with vanilla frosting, and decorate
with glace fruit.
FEBRUARY 28
BREAKFAST
Shredded wheat with cream
Crescents
Cocoa
LUNCHEON
Eggs a la Reine
Tripe a la mode de Caen
Camembert cheese and crackers
Coffee
DINNER
Consomme d'Orleans
Celery
Fillet of sole, Victoria
Leg of mutton, Reforme
Carrots, Vichy
Potato salad
Peach Melba
Assorted cakes
Coffee
=Poached eggs, a la Reine.= Spread some puree de foie gras on a piece of
toast. Put a poached egg on top, cover with cream sauce, and sprinkle
with finely chopped truffles. After the truffles have been chopped put
in a napkin and squeeze out the juice, and then chop again. They will
then be dry, and easy to sprinkle.
=Fillet of sole, Victoria.= Put four fillets in a buttered saute pan,
season with salt and pepper, add one-half glass of white wine. When done
put on platter and pour a lobster sauce over the fish, with lobster and
truffles cut in small squares, in it.
=Leg of mutton, Reforme.= Roast a leg of mutton, and serve the following
sauce separate: Ham, tongue, pickles, mushrooms, and chicken in equal
parts, cut Julienne style, and mixed with sauce poivrade.
=Sauce poivrade.= Crush one-half cup of black pepper berries and put in
vessel with one dozen chopped shallots, a little parsley, and one pint
of white wine vinegar. Boil and reduce until nearly dry, then add one
quart of brown sauce, or sauce Madere, and boil for five minutes, then
strain, and stir in three ounces of sweet butter slowly.
=Tripe a la mode de Caen.= Parboil eight pounds of raw tripe and four ox
feet. Cut both the tripe and the feet in pieces two inches square. Chop
one pound of raw beef suet and four large onions very fine. Put in an
earthen pot half of the suet and onions, then half of the tripe and
feet, then the remainder of the suet and onions, followed by the rest of
the tripe and feet. Season with salt and pepper, add one bouquet garni,
one-half pint of brandy, one pint of white wine, and fill the remainder
of the space in the pot with water. Put a cover on the pot and seal with
any kind of paste or dough, so that no air or steam can escape. Then put
the pot in a moderate oven and leave for about eight hours; then take
out of oven, take off the cover, and remove the bouquet garni. If there
should be too much fat on top a little may be taken off. Ordinarily
there will not be too much. Season to taste with salt and pepper, add
one-half pint of dry apple cider and one glass of brandy, and boil for
two minutes. Serve hot. The proper way to serve tripe a la mode de Caen
is in small individual earthen pots, on a large plate, with red-hot
ashes under the pot.
MARCH 1
BREAKFAST
Strawberries with cream
Boiled eggs
Dry toast
Coffee
LUNCHEON
Grapefruit en supreme
Consomme in cups
Cheese straws
Sweet-and-sour beef tongue
String beans
Mashed potatoes
Chocolate eclairs Coffee
DINNER
Oysters on half shell
Onion soup au gratin
Kingfish saute, meuniere
Roast chicken
Succotash
Potato cakes
Escarole salad
Corn meal pudding Coffee
=Sweet-and-sour sauce.= Procure one-half pound of unsweetened spiced
fish cake from your grocer, break it in small pieces, put in a bowl,
cover with one pint of vinegar and one pound of brown sugar. Soak for
about an hour, then stir well, and add one cup of fish broth or meat
stock, depending upon whether it is to be used for fish or meat. Season
with salt and a little Cayenne pepper, then add one pound of seedless
raisins, and boil again for five minutes.
=Sweet-and-sour beef tongue.= Boil a fresh beef tongue in the same
manner as boiled beef. When done cut in thin slices, put in a flat pan,
cover with sweet-and-sour sauce, and simmer for five minutes. Serve on a
platter covered with the sauce.
=Omelette Suzanne.= Cut six macaroons in four and mix with a little
whipped cream. Cut six lady fingers in two and sprinkle with powdered
cocoa and powdered sugar. Melt some Bar le Duc jelly. Make an omelet in
the usual manner, powder with plenty of sugar, and burn bands across the
top with a hot iron. At one end of the omelet place the lady fingers, at
the other end the macaroons, and pour some of the Bar le Duc jelly on
each side. Pour a pony of Chartreuse over the omelet, then a pony of
fine champagne, and light it.
=Cheese straws.= Roll out some puff paste (a good way to utilize any
trimmings you may have) very thin, about one-eighth inch. Wash the top
with eggs and spread with grated Parmesan cheese mixed with a little
Cayenne pepper. Cut in narrow strips, one-half inch by six, lay on a
baking pan and bake in a moderate oven until brown and crisp.
=Onion soup, au gratin.= Slice three onions very fine, put in a
casserole with three ounces of butter, put on the cover, and simmer
until of a golden color. Then add one quart of consomme, stock or any
good broth (consomme preferred), season well, and boil for five minutes.
Slice three rolls very thin and put in oven and allow to remain until
brown and dry, like toast. Put the soup in an earthen casserole, float
the slices of rolls on top, spread a cup of grated cheese over the
bread, put in a hot oven and cook until brown on top. Serve very hot.
=Potato cakes.= Whenever there is mashed potatoes left over, make into
little cakes about one inch thick and two inches in diameter, roll in
flour, and fry in pan with a little butter, until brown on both sides.
If the potato should be too thin add the raw yolk of an egg.
MARCH 2
BREAKFAST
Oatmeal with cream
Broiled finnan haddie
Lyonnaise potatoes
Rolls
Coffee
LUNCHEON
Eggs Bordelaise
Lamb chops, Victor Hugo
Julienne potatoes
Stewed tomatoes
Brie cheese, crackers Coffee
DINNER
Cream of lettuce Radishes
Scallops, Mornay
Croustades financiere
Roast leg of mutton, currant jelly
Potato croquettes
Cold asparagus, mustard sauce
Fruit salad, au marasquin
Lady fingers Coffee
=Eggs Bordelaise.= Fry the eggs in oil, put on toast, cover with
Bordelaise sauce, and lay two slices of truffle on each egg.
=Lamb chops, Victor Hugo.= Broil or saute six lamb chops on one side
only, and allow to become cold. Grate two horseradish roots and put in a
sauce pot with two ounces of butter, and simmer. Then add one cup of
thick cream sauce, and bring to a boil; season well and bind with the
yolks of two eggs. When this stuffing is cold put on top of the chops,
make smooth with a knife, sprinkle with a little grated Parmesan cheese
mixed with bread crumbs, put small bits of butter on each chop, place on
a buttered pan, and put in a hot oven, so they will cook from the
bottom. Cook until the tops are nice and brown, and serve on a platter
with brown gravy, and two slices of truffle on each.