pieces. Put in a vessel with one quart of stock and two cut-up stalks of
leeks, and boil until done. Then strain through a fine sieve, put back
in vessel, season with salt and pepper, add two ounces of butter, and
stir well until the butter is melted.
=Paupiettes of bass.= Cut four fillets of bass about one-quarter of an
inch thick, two inches wide and six inches long. Lay them flat on the
table and spread with a thin layer of fish dumpling preparation. Roll
them up and place standing in a buttered saute pan, season with salt and
white pepper, add one-half glass of white wine and one-half cup of stock
or hot water, cover with buttered paper, and put in oven for fifteen
minutes. Then remove the fish to a platter, reduce the broth until
nearly dry, add one pint of white wine sauce, strain, and pour over the
fish. Decorate the tops with chopped hard-boiled eggs, chopped parsley,
and lobster corals chopped very fine.
=Lobster corals.= In lobsters may be found a solid red substance which
is known as lobster corals. Remove the corals from a boiled lobster, put
on a covered plate and dry on the stove until very hard. Chop fine, and
use for decorating fish, salads, etc. It will keep a long time in a dry
place.
=Raisin cocktail.= Soak seedless raisins in sherry wine for fifteen
minutes, then put a heaping spoonful in each cocktail glass. Make a
sauce of tomato ketchup, tobasco sauce, celery seed, and the juice of
two lemons; allowing the latter to a half pint of ketchup. Add a few
chopped almonds, fill the glasses and chill, or serve with ice around
the glasses.
=Homemade apple pudding.= Fry four sliced apples in a little butter and
a pinch of powdered cinnamon. Cut half of a five cent loaf of milk bread
into small squares, mix with the apple and put in a pudding mould. Mix
half a pound of sugar with four eggs and one quart of milk, strain, and
pour into the mould. Allow to soak for a half hour, and bake in a
moderate oven.
=Maraschino sauce for iced pudding.= One-half pint of cream, one pony of
maraschino, one-quarter of a pound of sugar. Beat all together until a
little thick, and serve very cold.
MARCH 21
BREAKFAST
Oatmeal and cream
Broiled kippered herring
Baked potatoes
Rolls
Coffee
LUNCHEON
Canape St. Francis
Eggs, Careme
Hot buckwurst with potato salad
Limburger cheese and crackers
Coffee
DINNER
Potage Eliza
Terrapin, Maryland
Beef tongue, Parisian style
Potatoes Ritz
Beans, Normandy
Hearts of lettuce
Savarin au kirsch
Coffee
=Broiled kippered herring.= Kippered herring may be obtained in cans.
Dip in oil and broil very lightly, cover with maitre d'hotel sauce, and
garnish with lemon and parsley.
=Eggs, Careme.= Butter a shirred egg dish, crack two eggs into it, and
season with salt and pepper. Slice a truffle and a few canned mushrooms,
mix with a little cream sauce, and pour over the eggs. Bake in oven.
=Hot buckwurst.= Secure the buckwurst from your butcher, lay them in
boiling water for ten minutes, but do not let the water boil after they
have been put in it.
=Potage Eliza.= Same as potage sante.
=How to boil terrapin.= Put two live terrapin into boiling water and
leave for two minutes. Then remove the outer skin from the feet, neck
and head, with a towel. Put the terrapin in a kettle with two quarts of
cold water, an onion, a carrot, a bay leaf, and one clove, and boil
until the feet are soft. The time required depends upon the age of the
terrapin, some being cooked in fifteen minutes, and others requiring two
or three hours. When done open the shell, take out all the meat, and the
liver, removing the gall from the latter with scissors. Remove the tail
and claws and head. Cut up the legs in inch-long pieces, or at the
joints, as preferred. Reduce the broth by boiling down to about a
cupful, and put in a jar with the meat, and add a whiskey glass of
sherry wine. The terrapin is then ready to prepare in any style desired.
=Terrapin, Maryland.= Put one cup of terrapin, prepared as above, in a
flat pan, add a little grated nutmeg, salt and pepper, and half a glass
of dry sherry. Boil until half reduced, then add a cup of thick cream,
boil, and thicken with the yolks of two eggs, a quarter of a cup of
thick cream and an ounce of butter beaten together. Heat, but do not
boil. Serve in chafing dish, with dry sherry, and toast on the side.
=Terrapin, Jockey club.= Same as Terrapin, Maryland. Before serving add
two ponies of Cognac and six slices of truffles.
=Terrapin, Baltimore.= One cup of the prepared terrapin without the
liver. Put in saucepan with salt, pepper, nutmeg, celery salt, and a
glass of dry sherry. Boil for five minutes. Mash the liver in a salad
bowl, add the yolks of two raw eggs, one ounce of sweet butter, and
strain through a fine sieve. Add a cup of brown sauce to the simmering
terrapin, then add the liver prepared as above, pouring in gradually.
Heat barely enough to thicken. Before serving add half a glass of dry
sherry.
MARCH 22
BREAKFAST
Fresh raspberries with cream
Scrambled eggs with smoked beef
Rolls
Coffee
LUNCHEON
Grapefruit en supreme
Crab meat, Monza
Loin of pork, baker's oven style
Field salad
Prune souffle Coffee
DINNER
Little Neck clams
White bean soup
Salt codfish, Nova Scotia
Fried chicken, Vienna style
Corn fritters Mashed potatoes
Romaine salad
Diplomate pudding, glace Coffee
=Crab in chafing dish.= Mince a shallot onion and brown slightly with
two spoonfuls of butter. Add a spoonful of flour, mixing well, then add
a half pint of sweet milk, and stir to a smooth cream. Add the meat of a
California crab (or six eastern crabs) and a tablespoonful of sherry.
Place toast, cut in fancy shapes, on a deep platter, and cover with the
crab. This is a favorite way of preparing crab.
=Crab meat au gratin.= Shred the meat of one crab, mix with a cup of
cream sauce and a little paprika, or Cayenne; or if this is too strong
use white pepper. Fill individual baking dishes, and sprinkle the top
liberally with grated Parmesan cheese. Bake in an oven until the top is
an even brown.
=Crab meat, Gourmet.= Put a quarter of a pound of picked shrimps in a
saucepan, add one ounce of butter and one-half whiskey-glassful of dry
sherry wine. Simmer for five minutes, then add the meat of one crab,
prepared Monza.
=Crab meat, Suzette.= Bake four good-sized potatoes, and cut off one
side like the cover of a box. Scoop the insides out with a spoon, and
fill with the meat of one crab prepared in cream. Sprinkle some grated
Parmesan or Swiss cheese on top, and bake in oven until nice and brown.
Serve on napkins, garnished with parsley in branches and quartered
lemons.
=Oysters or crab, a la Poulette.= If for oysters, boil them in their own
liquid for about five minutes. If the small California oysters are used
boil for half that time. Into this liquid of, say, a pint of oysters,
stir a heaping teaspoonful of corn starch mixed with a half pint of
white wine. Then beat the yolks of two eggs with half a cup of cream,
and stir slowly into the above, add two large spoonfuls of butter, and
keep on the stove but do not let it boil. Finally squeeze in the juice
of half a small lemon. If crab is used, cut the meat in small pieces,
and make the sauce in the same manner, but instead of beginning with the
juice of oysters for the foundation of the sauce, begin with a cup and a
half of cream and water in equal proportions, thicken with corn starch,
then add the yolks of eggs, etc., as above. The oysters or the crab meat
should be added last.
=Crab meat, a la Louise.= Have the crab meat thoroughly chilled, and
allow one crab to three or four people, according to the size of the
fish. Use small fancy fish plates, or salad plates. Lay on each plate
some slices of the white hearts of firm heads of lettuce. Lay on top
some canned Spanish pimentos, using the brilliant red variety, which is
sweet. On top of this place the crab meat, taking care not to break it
too small. Over all pour French dressing made with tarragon vinegar,
well-seasoned with freshly-ground black pepper.
MARCH 23
BREAKFAST
Hominy and cream
Ham and eggs
Rolls
Coffee
LUNCHEON
Sardines with lemon
Clam broth in cups
Sand dabs, meuniere
Plain boiled potatoes
Asparagus, vinaigrette
Edam cheese and crackers
Coffee
DINNER
Potage Coquelin
Radishes and olives
Broiled pompano, Havanaise
Leg of mutton, Clamart
Rissolees potatoes
Lettuce and tomato salad
Fancy ice cream
Assorted cakes
Coffee
SUPPER
Eggs Pocahontas
=Eggs Pocahontas.= Fry six strips of bacon, and two dozen California, or
one dozen Blue Point, oysters. Scramble ten eggs and mix with the above.
Season well.
=Potage Coquelin.= Garnish puree of pea soup with chicken and leeks cut
Julienne style, and boiled in broth.
=Broiled pompano, Havanaise.= Serve broiled pompano with a Colbert
sauce, to which has been added two red peppers (pimentos), cut Julienne
style. Pour the sauce over the fish, or serve separate, as desired.
=Leg of mutton, Clamart.= Roast leg of mutton garnished with puree of
peas. Serve brown gravy.
=Lettuce and tomato salad.= Put the leaves of a head of lettuce in a
salad bowl. In the center place four peeled and sliced, or quartered,
tomatoes. Pour one-half cup of French dressing or mayonnaise over the
tomatoes.
=Crab meat, Belle Helene.= Put six whole tomatoes in hot water for
fifteen seconds, then cool immediately, and remove the skins. Cut a hole
in the tops the size of a quarter of a dollar, scoop out the insides,
season the inside of the shells with salt and pepper, fill with crab
meat Monza, and bake in oven for ten minutes. Serve on platters,
garnished with parsley and quartered lemons.
=Prune souffle.= Wash a cupful of prunes thoroughly, and soak them over
night. Boil them in the water in which they were soaked, flavoring with
half of a vanilla bean, and sweetened with a cupful of sugar. When done
pour off and save the juice. Strain the pulp through a colander or wire
sieve, making a good firm puree, and about a cupful in quantity. Whip
the whites of six eggs until dry, then whip in the prune pulp, and bake
in the same manner as an omelette souffle. Bake on a platter, formed
into a symmetrical mound; or in a buttered pudding mould. Serve hot or
cold, with a sauce made of the flavored juice in which the prunes were
cooked, or it may be served with whipped cream. Other fruit may be
prepared in the same manner, if desired.
=Salt codfish, Nova Scotia.= Soak two pounds of salt codfish in cold
water for six hours. Then put in casserole in one pint of water, boil
for ten minutes, drain, add one pint of Creole sauce, boil slowly for
five minutes, and serve hot with fresh-boiled rice.
MARCH 24
BREAKFAST
Stewed prunes
Boiled eggs
Buttered toast
English breakfast tea
LUNCHEON
Crab cocktail, Victor
Broiled shad roe, ravigote
Tripe saute, Lyonnaise
Chateau potatoes
Escarole salad
Caroline cake
Coffee
DINNER
Clam chowder, Boston style
Fillet of sole, under glass
Roast chicken
Julienne potatoes
Asparagus, Hollandaise
Baked Alaska
Coffee
=Broiled shad roe, ravigote.= Broil the roe, place on a platter, and
cover with a sauce made by mixing one-half cup of maitre d'hotel sauce
with two chopped vinegar pickles and one teaspoonful of French mustard.
=Fillet of sole under glass.= Cut the fillets into pieces two inches
square. Into a buttered shirred egg dish put a piece of toast; on top of
this place the fish, season with salt and pepper, put three fresh
mushroom heads on each portion of fish, add a piece of butter about the
size of an egg, and over all squeeze the juice of half a lemon, and
sprinkle with finely-chopped parsley. Cover with a glass cover, such as
used for mushrooms, put in a moderate oven and cook for twenty minutes;
being careful that the oven is not hot enough to burn the toast. Then
take from the oven, pour veloute sauce and a spoonful of white wine over
each portion, and return, to cook for another five minutes. Any other
fish may be substituted for sole, if desired.
=Clam chowder, Boston style.= Put fifty clams, with their liquid, into a
saucepan and boil for three minutes. Then set the clams aside, strain
the broth and return to the fire. Chop fine, a medium-sized onion, and
cut into dice four slices of salt pork. Put a piece of butter into a
pan, and fry the pork and onion until light brown in color; stir in two
tablespoonfuls of flour and cook thoroughly, add the clam juice, a half
pint of rich soup stock, and the same amount of cream, a couple of diced
potatoes, and a bit of thyme if the flavor is liked. Cook for about ten
minutes. Chop the clams, and add last of all, as they do not require
much cooking. Just before serving add a few hard crackers broken into
bits.
=Crab cocktail, Victor.= Place a boiled crab on ice and chill
thoroughly, then remove the meat, taking care not to break the pieces
more than necessary. Make a sauce with three-quarters of a cup of tomato
ketchup, a teaspoonful of Worcestershire sauce, two tablespoonfuls of
tarragon vinegar, and a good pinch of freshly-ground pepper. Mix with
the crab meat, fill the cocktail glasses, place them in cracked ice, and
serve.
=Baked Alaska.= (Individual). Slice some sponge cake about one-half inch
thick, and cut with a round cutter two inches in diameter. Place the
discs of cake on a silver platter, put a ball of vanilla cream in the
center of each, and cover with meringue paste. Make the meringue with
the whites of four eggs, beaten well and mixed with one-half pound of
powdered sugar. Use a pastry bag with a fancy tube, and cover carefully;
dust with powdered sugar, and bake in a very hot oven for a couple of
minutes. Put a French cherry on top of each before serving.
MARCH 25
BREAKFAST
Fresh strawberries with cream
Bacon with eggs
Rolls
Coffee
LUNCHEON
Grapefruit with cherries
Chicken broth with rice
Crab meat, Gourmet
Rolled veal, Huguenin
Onions, Hongroise
Camembert cheese, crackers Coffee
DINNER
Toke Points on half shell
Potage Esau
Shrimps with mushrooms
Rack of lamb, mint sauce
String beans Potato croquettes
Chiffonnade salad
Peach Melba
Assorted cakes Coffee
=Rolled veal, Huguenin.= Cut four thin slices of veal and flatten out
smoothly. Chop fine two young green onions and two slices of bacon; and
crush and chop fine, half of a clove of garlic, add a little pepper, and
spread over the veal, roll up tight and tie with a string. In a saucepan
put a piece of butter the size of an egg, and the veal, and simmer for
three-quarters of an hour, basting frequently. Before serving season
with salt and sprinkle with parsley.
=Shrimps with mushrooms.= Fry two cups of shrimps and half a cup of
fresh mushrooms in plenty of butter. Season with nutmeg, salt and
pepper, and the juice of half a lemon. Add two spoonfuls of tomato
sauce, half a cup of stock, and a few bread crumbs. Sprinkle with
chopped parsley.
=Onions, Hongroise.= Chop fine a large Bermuda onion, cover with water,
and cook until tender. Drain, add half a pound of fresh cream cheese, a
pint of sweet cream, a large can of pimentos, and a teaspoonful of
paprika. Serve in a chafing dish. Do not salt.
=Peach Melba.= Peel some large fresh peaches, and cook them whole in a
light syrup; or use whole preserved peaches. From vanilla ice cream,
that is frozen very hard, cut some round pieces about three inches in
diameter and an inch thick. Place the ice cream on plates, place a peach
on the center of each, and pour Melba sauce over them.
=Raspberry Melba sauce.= Mix well a half pint of strained raspberry
pulp, the juice of one lemon, and half a pound of powdered sugar; place
in an earthen pot and let it set over night. Then pack in ice, stir
well, add a cup of powdered sugar, and stir every half hour until smooth
and thick. Keep in ice until used.
=Potage Esau.= Same as puree of lentils.
=Diplomate pudding glace.= Mix in a bowl one pint of preserved fruit; or
fresh fruit that has been cooked in syrup; cut in small dices, add a
pony of kirsch and one of maraschino, and allow to macerate for one
hour. Beat the yolks of four eggs with a quarter of a pound of sugar and
half of a split vanilla bean, over the fire, until light and creamy;
then remove from the fire and continue beating until cold. Then add one
pint of whipped cream and the prepared fruit, and mix well together. Put
in a pudding mould, pack in ice and rock salt, and freeze for about two
hours. Serve with cold brandy sauce with chopped fruit in it.
MARCH 26
BREAKFAST
Preserved figs
Omelet with tomatoes
Rolls
Coffee
LUNCHEON
Hors d'oeuvres varies
Sand dabs, meuniere
Broiled rump steak
French fried potatoes
Smothered onions
Romaine salad
Eclairs Coffee
DINNER
Viennese bean soup
Crab meat en Bellevue
Chicken, Tyrolienne
Boiled rice
Asparagus, Hollandaise
Strawberry pie Coffee
=Viennese bean soup.= Wash a pint of beans, then put them in water and
let them soak over night. Then put in a vessel with three quarts of
water and a quarter of a pound of lean salt pork, and cook slowly for
three hours, by which time the beans should be done. Meanwhile mince an
onion, a large carrot, and a stalk of celery; fry them in butter, but do
not brown. Add a spoonful of flour and two cups of the beans, making a
thick sauce; add this to the beans in the pot, and cook slowly for
another hour. Season to taste, and sprinkle with chopped parsley before
serving. Cut the pork in very thin slices, and serve one slice to each
plate.
=Chicken, Tyrolienne.= Joint a tender fowl, and dust lightly with flour.
Put into a pan with plenty of butter, and simmer slowly for about
fifteen minutes, turning frequently so it will become brown on all
sides. Then sprinkle liberally with salt and pepper, add a spoonful of
sherry and half a cup of brown gravy, a slice of boiled ham diced fine,
and one large tomato cut in small pieces. Simmer slowly again for ten
minutes. Dish up on a platter, sprinkle with chopped parsley, and
garnish with apples fried in butter.
=Peach pie.= Slice about five peaches for each pie, add sugar and
cinnamon to taste, cover, and finish in the same manner as apple pie.
For preserved peaches very little sugar is required.
=Apricot, pear and pineapple pies.= Make in the same manner as peach
pie.
=Strawberry pie.= Clean and wash the berries, and add three ounces of
sugar for each pie. Line the pie plate with dough, and put a handful of
biscuit crumbs on the bottom, before putting in the berries. The crumbs
will prevent the juice from running.
=Raspberry, blackberry, huckleberry, gooseberry, currant, grape and
cherry pies=, prepare in the same manner as strawberry pie.
=English gooseberry pie.= Fill a deep china vegetable dish with
gooseberries, add one-quarter pound of sugar and two cloves to each
individual dish, wet the edges of the dish, cover with pie dough, wash
the top with eggs, and bake. When done dust the top with powdered sugar,
allow to cool, and serve cream separate.
=English huckleberry or currant pie=, same as English gooseberry pie.
=English rhubarb pie.= Remove the outer skin from rhubarb, cut in small
pieces, and prepare the same as English gooseberry pie.
=English grape pie.= Same as gooseberry but use a little less sugar.
MARCH 27
BREAKFAST
Sliced oranges
Omelet with kidneys
Rolls
Coffee
LUNCHEON
Indian canape
Rack of lamb, jardiniere
Lettuce salad
Floating island
Lady fingers Coffee
DINNER
Cream of chicken, a la Reine Queen olives
Fillet of rock cod, Nantaise
Sweetbreads braise, Henri IV
Julienne potatoes
Fresh artichokes, sauce mousseline
Pate de foie gras Lettuce salad
Pudding a la Rossini Coffee
=Omelet with kidneys.= Make a plain omelet, and before turning over on
platter put a small spoonful of kidney stew (see kidney stew), in the
center. Put some stewed kidneys at each end of the omelet.
=Rack of lamb.= Have the butcher cut a rack of lamb consisting of about
ten chops. Season with salt and pepper, and put in a small roasting pan
with a sliced onion and carrot, and two ounces of butter. Put in a hot
oven to roast, basting every few seconds so it will not become dry. If
necessary, add a spoonful of water to prevent the vegetables from
burning. After twenty minutes remove the lamb to a platter, and add a
spoonful of flour to the pan, and simmer for five minutes; then add one
cup of stock or hot water, and one spoonful of meat extract. Season,
strain, and pour over the rack of lamb. Garnish with fresh watercress.
=Rack of lamb, jardiniere.= Garnish the rack of lamb with a bouquet of
peas, and a bouquet of string beans, cauliflower, spring carrots in
butter, or any kind of fresh vegetables. Some kind of potatoes, such as
Parisian, Julienne, etc., may be added, if desired.
=Sweetbreads braise, Henry IV.= Braised sweetbreads with sauce
Bearnaise, garnished with Julienne potatoes, and sliced truffles cut in
triangles, placed on top of the sweetbreads.
=Pudding a la Rossini.= Cut six large thin pancakes in strips one inch
wide, and line a buttered pudding mould with them, one overlapping the
other. Boil a pint of milk, add one-quarter of a pound of flour to it,
and stir well to a thick batter; then remove from the fire, whip in
one-quarter pound of sugar and two ounces of butter, two ounces of
grated cocoanut, the rind of a lemon, and the yolks of six eggs. Beat
the whites of six eggs very stiff and add, mixing lightly. Fill the
lined pudding mould, and bake in a slow oven for about forty minutes.
Serve hot, with orange sauce.
=Orange sauce.= Boil together one pint of water, one-half pound of
sugar, and the grated rind of an orange. While boiling, stir in one
teaspoonful of corn starch dissolved in a little cold water, boil for a
few minutes, remove from the fire and add the juice of one or two
oranges. Strain.
=Lemon sauce.= Same as orange sauce, using lemons instead of oranges,
and in the same proportions.
=Fillet of rock cod, Nantaise.= Season four fillets of rock cod with
salt and pepper, dip in oil and broil. When done place on platter and
cover with the following butter: Press six sardines through a fine
sieve, mix with two ounces of butter, the juice of two lemons, and some
chopped parsley.
MARCH 28
BREAKFAST
Fresh strawberries with cream
Boiled eggs
Dry toast
Coffee
LUNCHEON
Matjes herring, potato salad
Chicken croquettes, cream sauce
Asparagus tips
Tapioca pudding
Coffee
DINNER
Giblet soup, a l'Anglaise
Radishes
Terrapin, Jockey Club
Baby lamb steak, horticulture
Escarole salad
Bavarois noisettes
Alsatian wafers
Coffee
=Matjes herring.= This is an imported salted herring. Lay six herrings
in cold water for an hour, and then clean. Put them in a stone pot, add
a sliced onion, one-quarter cup of whole black pepper berries, two bay
leaves, four cloves, one-half cup of vinegar, two cups of cream, and a
little salt if necessary. Allow to stand for a couple of days, and then
serve on lettuce leaves, with its own sauce, and with sliced lemon on
top.
=Baby lamb steak, horticulture.= Cut a steak from the leg of a spring
lamb, season with salt and pepper, roll in oil, and broil. When done
dish up on a platter, cover with Madeira sauce, and garnish with
different vegetables, such as peas, carrots, stuffed tomatoes, stuffed
peppers, string beans, cauliflower, asparagus tips, artichokes, etc.
Arrange the vegetables in bouquets, and use as many kinds as you desire.
=Bavarois noisette.= The yolks of eight eggs, one quart of milk,
one-half of a split vanilla bean, one-half pound of sugar, one-quarter
pound of ground hazelnuts, one pint of whipped cream, and five sheets of
French gelatine. Boil the milk with the vanilla. Roast the hazelnuts,
grind, or chop them very fine, and mix with the yolks of eggs and sugar.
Add the boiling milk, and stir over the fire until it thickens, but do
not let it boil. Remove from the fire and add the gelatine (which has
been washed) in cold water, and stir with a spoon until melted. Allow to
become cold, remove the vanilla bean, add the whipped cream, mix well,
put in a fancy mould, and set in the ice box for two hours. Serve with
whipped cream with chopped hazelnuts in it.
=Indian Canape.= Use one hard-boiled egg for each person to be served,
and force through a sieve. For six eggs add a quarter of a pound of
sweet butter, a half teaspoonful of curry, and beat into a smooth paste.
Toward the last add a tablespoonful of cream. Spread over toast, and
place a little chopped chutney on top of each.