them in syrup, with the addition of half of a vanilla bean. Drain, and
allow to become cold. Make a cream sauce with half a pint of cream, two
ounces of sugar, and two sheets of gelatine, and pour over the apples,
coating them nice and smooth. Sprinkle the top with nonpareil candies,
and place in ice box. Serve in supreme glasses, with vanilla cream in
the bottom of the glass.
MARCH 29
BREAKFAST
Oatmeal and cream
Broiled kippered herrings
Lyonnaise potatoes
Rolls
English breakfast tea
LUNCHEON
Omelet with soft clams
Blood pudding
Mashed turnips
Mashed potatoes
Roquefort cheese and crackers
Coffee
DINNER
German lentil soup
Salted almonds
Crab meat, au gratin
Tournedos, Rossini
Chateau potatoes
Chiffonade salad
Pommes d'arbre, 1915
Assorted cakes
Coffee
=German lentil soup.= To a puree of lentils, add before serving, some
sliced Frankfurter sausages, and a little bacon cut in small strips and
fried.
=Quince jelly.= To each pound of cut-up quinces add a cup of water, put
in a kettle and stew until soft. Then put in a jelly bag to drain, but
do not crush. Add a pound of sugar to each pint of liquor, boil gently
until the sugar is dissolved, then boil more quickly. Pour into glasses,
and when cold cover with paraffine.
=Preserved pears.= Peel, halve, and remove the cores from Bartlett or
Seckle pears. Allow one pound of sugar to each pound of fruit. Put the
sugar on to melt, with a few spoonfuls of water. Stick a clove in each
piece of fruit, and boil in the sugar until thoroughly done. Put the
fruit in glass jars, cover with the syrup, and seal. The rind of one
lemon to every five pounds of fruit may be used instead of the cloves,
if desired, or both may be used.
=Pineapple preserves.= Pare and slice the pineapples, then weigh out one
pound of cane sugar to each pound of fruit. Put a layer of the slices in
a stone jar, sprinkle with the sugar, continue until fruit and sugar are
used up, and allow to stand over night. Then remove the pineapple and
cook the syrup until it thickens, add the fruit, and boil for fifteen
minutes, remove the fruit and let it cool, then put in jars and pour the
syrup over it. A very little ginger root boiled in the syrup will
improve it.
=Citron preserves.= Pare some sound fruit, divide into quarters, remove
the seeds, and cut in small pieces. To every pound of fruit allow
one-half pound of granulated cane sugar. Cook the citron in water until
quite clear, then drain through a colander. Melt the sugar with a few
spoonfuls of water, and boil until very clear, then put in the drained
citron, add two sliced large lemons, a small piece of ginger root, and
cook for about fifteen minutes. Fill the jars with the citron, and cover
with the syrup.
MARCH 30
BREAKFAST
Honey in comb
Scrambled eggs with chives
Rolls
Coffee
LUNCHEON
Canape of fresh Astrachan caviar
Saddle of hare, sour cream sauce
Palestine potatoes
Spatzle
Green peas au beurre
French pastry Coffee
DINNER
Lobster chowder
Ripe California olives
Broiled barracouda
Roast leg of lamb, mint sauce
String beans
Alsatian potatoes
Escarole salad
Biscuit Tortoni
Assorted cakes
Coffee
=Scrambled eggs with chives.= Make some plain scrambled eggs, and just
before serving add some finely-cut chives, mix, and season well.
=Sweet potato croquettes.= Boil four large potatoes in salt water, when
soft, peel, and pass through a sieve. Then put in a casserole, add two
ounces of butter, the yolks of three eggs, season with salt and pepper,
and mix well. When cold, roll in flour, shape in the form of a large
cork, then roll in beaten eggs and bread crumbs, and fry in very hot
swimming lard. When nice and brown serve on a napkin.
=Palestine potatoes.= Sweet potato croquettes formed in the shape of a
small pear. When fried, dress on a napkin with the pointed end up, and
stick a sprig of parsley in the top.
=Alsatian potatoes.= Put in a casserole two ounces of butter and one
chopped onion, and simmer until golden yellow. Add four potatoes cut in
small dices, one bay leaf, one clove, one cup of water, and season with
salt and pepper. Cover, and simmer slowly for thirty minutes. Add fresh
chopped parsley before serving.
=Biscuit Tortoni.= Same as biscuit glace, with the addition of a pony of
good maraschino and two ounces of macaroon crumbs. To make the crumbs,
crush some dry macaroons and pass through a sieve or colander. Put in
round paper cases, filling above the edge, and allow to set in ice box
for several hours until frozen. Dip the top of the biscuit in macaroon
crumbs before serving.
=Saddle of hare, sour cream sauce.= Remove the skins from the saddles of
two hares, and lard them with thin strips of larding pork. Put them in
an agate pan, add a little salt, and one-half cup of whole black peppers
wrapped in cheese cloth. Cover with from two to three quarts of sour
cream, and stand in a cool place for forty-eight hours. Then put the
saddles in a roasting pan with a sliced onion and carrot, and a little
butter on top, and roast in a hot oven for about ten minutes, or until
brown. Then strain the sour cream, and add little by little to the
saddles, while roasting. Baste continually, and after forty minutes you
should have a nice brown sauce. Remove the saddles to a platter, reduce
the sauce one-half, season with salt if necessary, and a little paprika,
strain part over the saddles, and serve the remainder in a bowl.
MARCH 31
BREAKFAST
Hothouse raspberries with cream
Browned corned beef hash
Poached eggs on toast
Rolls
Coffee
LUNCHEON
Grapefruit with cherries
Frogs' legs, saute a sec
Lamb chops
Watercress salad
French fried potatoes
Camembert cheese with crackers
Coffee
DINNER
Petite marmite
Radishes
Crab a la Louis
Boiled beef, horseradish sauce
Boiled potatoes
Stuffed cabbage
Hearts of lettuce salad
Apple water ice
Cakes
Coffee
=Corned beef hash.= Chop an onion very fine and put in a casserole with
two ounces of butter. Simmer until the onion is cooked, then add two
pounds of boiled corned beef cut in small dices, and one pound of boiled
potatoes cut very small, or chopped. Mix well, season with a little
pepper, and salt if necessary, add one cup of bouillon, and simmer for
ten minutes. Before serving add a little chopped parsley.
=Browned corned beef hash.= Same as above, but use only one-half cup of
bouillon. Before serving put the hash in a frying pan with two ounces of
butter, and allow it to brown. Serve in the shape of an omelet.
=Corned beef hash au gratin.= Make a corned beef hash and put in a
buttered, deep, silver vegetable dish, sprinkle with bread crumbs, put a
small piece of butter on top, and bake in oven until brown.
=Lamb cutlets in papers.= Fry the cutlets in a saute pan, in melted fat
pork, turning frequently. Brown only slightly, allowing them to remain
rare. Then remove the cutlets, and in the fat simmer some minced onions,
mushrooms and parsley for a few minutes. When nearly done add some
shredded lean ham. Now prepare some oiled paper, tearing it
heart-shaped, lay the cutlet on one half, surrounding it with the minced
herbs, with a little on top also; then fold over the paper, creasing the
edges together like a hem. Lay on a buttered dish, and set in oven until
nicely colored.
=Puree of onions (Soubise).= Peel and slice one dozen large white
onions, put in a casserole with one-quarter pound of butter, cover, and
put in oven for about forty-five minutes, or until soft; but do not
allow them to become brown. Then drain off the butter and add one pint
of thick cream sauce, season well with salt and white pepper, and strain
through a fine sieve.
=Apple water ice.= See Normandy water ice.
APRIL 1
BREAKFAST
Fresh strawberries with cream
Boiled eggs
Dry toast
Coffee
LUNCHEON
Canape Romanoff
Eggs, Voltaire
Tripe a la mode de Caen
Baked potatoes
Coffee eclairs Demi tasse
DINNER
Cream of chicken, Reine Hortense
Ripe olives
Terrapin Baltimore
Roast saddle of mutton Chateau potatoes
Braised sweetbreads, Marie Louise
Lettuce salad
Pears in syrup
Lady fingers Coffee
SUPPER
Venetian egg in chafing dish
=Venetian egg in chafing dish.= Mince an onion and cook in saute pan in
two ounces of butter, then add half a can of firm tomatoes and cook for
twenty minutes. Add a pound of eastern cheese, broken into small bits;
season with salt, paprika, a little Worcestershire sauce, and half a
teaspoonful of mustard. Stir continuously. Last, add three lightly
beaten eggs, and stir until thick. It should be of the same consistency
as a Welsh rabbit. Serve either with, or on, toast or toasted crackers.
=Eggs, Voltaire.= In the bottom of a buttered cocotte or egg dish place
a spoonful of chicken hash, on top break a raw egg, and season. Cover
with cream sauce and grated cheese. Bake until the tops are brown.
=Cream of chicken, Reine Hortense.= Make a cream of chicken soup in the
usual way. Take a cup of peeled almonds to each quart of the soup, pound
into a pulp in a mortar, pulverizing thoroughly; mix with milk, strain,
and add to the soup.
=Canape Romanoff.= Mix a boxful of smoked Norwegian sardines with three
ounces of hot butter, mash fine, and force through a sieve. Stir in four
spoonfuls of cream, and spread over toast cut in fancy shapes. Garnish
with ripe and green olives. Serve as a fancy sandwich at tea or bridge
parties, or as an appetiser for dinner.
=Braised sweetbreads, Marie Louise.= Soak the sweetbreads in cold water
for no less than three hours, changing the water two or three times.
This draws all the blood from the sweetbreads. Then put into a large
pot, with plenty of cold water, and bring to the boiling point; then
drench with cold water to cool. In a saucepan put a sliced carrot, a
sliced onion, a bay leaf, a clove, parsley in branches, a piece of salt
pork rind, butter the size of half an egg, and one cup of stock or broth
of any kind. Place the sweetbreads on top, and place in oven and cook
for half an hour, basting frequently. The sweetbreads should turn an
even yellow. Trim some artichoke bottoms, cut in half, and place the
sweetbreads on top. Mix the juice from the baked sweetbreads with a cup
of cream sauce and a sherry glassful of dry sherry. Pour this over the
top, sprinkle with chopped parsley, and return to oven for two minutes.
=Pears in syrup.= Make a syrup with a cup of sugar, and water enough to
cover. Add the juice or rind of a lemon, a few cloves, and a stick of
cinnamon. Quarter the pears, remove the cores, and cook in the syrup for
eight or ten minutes, or until tender. Old hard pears may require a half
an hour or more before they are sufficiently cooked. A little claret or
white wine may be added, if desired.
APRIL 2
BREAKFAST
Preserved figs with cream
Ham and eggs
Rolls
Coffee
LUNCHEON
Terrine de foie gras a la gelee
Eggs, Texas clover
Broiled squab with fresh mushrooms
French fried potatoes
Romaine salad
Brie cheese and crackers
Coffee
DINNER
Blue Point oysters on half shell
Clear green turtle soup, au Madere
Queen olives
Crab poulette
Roast chicken
Fresh asparagus, Hollandaise
Rissolee potatoes
Sliced tomatoes, French dressing
Omelette Robespierre
Coffee
=Eggs, Texas clover.= Chop a green pepper, put in casserole with one
ounce of butter, and simmer until the peppers are soft; then add ten
beaten eggs, season with salt and pepper, and scramble. Before serving
add a dozen parboiled oysters, a little cream, and a piece of fresh
butter.
=Terrine de foie gras a la gelee.= Serve as an appetiser, cold, with
meat jelly. The foie gras comes from Europe, being a particular
specialty of Strasbourg, Alsace. It is a goose liver pie, baked in
terrines.
=Broiled squab.= Split the squab, season well, roll in oil and broil.
Serve on a piece of freshly-made toast, cover with maitre d'hotel sauce,
and garnish with half a lemon and watercress.
=Broiled squab with fresh mushrooms.= Prepare as above, with the
addition of four broiled heads of fresh mushrooms on top of the squab.
=Clear green turtle soup.= May be made from live turtle, or the Florida
canned turtle, which is the most common for home use. Put a can of green
turtle meat in a pot and bring to a boil, then drain off the broth, and
save. Cut the meat in one-half inch squares. In a casserole put one
sprig of thyme, one sprig of sweet basilic herb, one glass of sherry,
and reduce until nearly dry. Then add two quarts of strong consomme,
bring to a boil, and thicken with a soupspoonful of arrowroot diluted
with a little cold water. Add the arrowroot while the consomme is
boiling. After boiling for five minutes strain through a fine cloth, put
back in the casserole, add the turtle meat, and season with salt and
Cayenne pepper. Before serving add a glass of very old Madeira and the
turtle juice.
=Omelette Robespierre.= Take six canned apricots, or six fresh apricots
boiled in syrup, and cut in one-quarter inch squares. Make an omelette
with ten eggs, and with very little salt. Make the omelet soft. Put on a
platter, sprinkle with plenty of powdered sugar, and burn with a red-hot
poker. Warm the apricots, and put at both ends of the omelet; pour two
ponies of absinthe over the top, and light before bringing to the table.
Anisette liqueur may be used in place of the absinthe if more
convenient.
APRIL 3
BREAKFAST
Fresh raspberries with cream
Broiled Yarmouth bloaters
Potatoes hashed in cream
Rolls
Coffee
LUNCHEON
Eggs, St. Laurent
Clam broth in cups
Planked shad and roe
Chicory and beet salad
Cream puffs Demi tasse
DINNER
Oyster soup, family style
Radishes
Fillet of turbot, Nesles Fondante potatoes
Salmon steak, Chambord sauce
Peas au cerfeuil
Hot baked apples
Macaroons Coffee
=Poached eggs, St. Laurent.= Put four slices of smoked salmon on four
pieces of toast, and set in oven for a minute, to warm the salmon. Then
lay a poached egg on each piece, and cover with cream sauce.
=Planked shad and roe.= Split a shad and lay on a buttered plank, with
the roe on the side. Season with salt and pepper and bits of butter, and
put in a moderate oven. After fifteen minutes turn over the roe, and
leave in the oven for another two minutes. Then take out and make a
border around the fish with potato croquette preparation, and bake again
until the border is brown. Serve with maitre d'hotel butter, and garnish
with quartered lemons and parsley in branches.
=Fillet of turbot, Nesles.= Put four fillets of turbot in a buttered
pan, season with salt and a little Cayenne pepper, add a cup of cream,
and boil for twelve minutes. Then remove the fillets to a platter, add
to the cream in the pan a cup of cream sauce, bring to the boiling
point, then add two spoonfuls of grated cheese, and pour over the fish.
Have the sauce well seasoned.
=Fondante potatoes.= Cut a quart of small potatoes to the size of
pigeons' eggs, put in a casserole and cover with cold water, add a pinch
of salt, and bring to a boil. Then drain off the water and put the
potatoes in a flat saute pan with two ounces of butter, and simmer very
slowly until they are golden yellow. Then add a spoonful of chicken
broth and simmer again until nearly dry. Sprinkle with fresh-chopped
parsley, season with salt and pepper.
=Chicken saute, chasseur.= Joint a chicken, and season with salt and
pepper. In a saute pan put one ounce of butter and a spoonful of olive
oil, heat, and then add the chicken. When the chicken is golden yellow
add three chopped shallots, and simmer, but not enough to color the
shallots. Then add one gill of white wine and boil for two minutes; add
one peeled and chopped tomato and half of a can of French mushrooms, and
boil for ten minutes more. Finally add half a dozen small onions glace,
and then dress the chicken on a platter. Season the sauce well, reduce
one-half, add a little chopped parsley, and pour over the chicken.
=Roast saddle of mutton.= Secure the saddle from the butcher ready
prepared for roasting. Put a sliced onion and carrot in a roasting pan,
place the saddle on top, season well with salt and pepper, put a piece
of butter on top, and place in hot oven. Bast frequently. It will
require from thirty-five to forty-five minutes to roast, depending upon
the thickness. When done, place the saddle on a platter, drain off the
fat in the pan, add a half cup of stock and a spoonful of meat extract,
and bring to a boil. Strain and pour over the saddle. Serve hot.
APRIL 4
BREAKFAST
Guava jelly
Oatmeal with cream
Rolls
Cocoa with whipped cream
LUNCHEON
Grapefruit and orange en surprise
Eggs, Crossy
Chicken saute, chasseur
Parisian potatoes
Endives salad
Souffle au fromage
Coffee
DINNER
Potage Solferino
Ripe olives
Brook trout, saute meuniere
Roast leg of lamb, mint sauce
Stewed asparagus
Rissolees potatoes
Neapolitan ice cream
Assorted cakes
Coffee
=Eggs, Crossy.= Make a cupful of puree of spinach and spread on four
round pieces of toast, lay a poached egg on top of each, and pour a
little brown gravy around them.
=Souffle au fromage.= Heat a pint of milk in a double boiler. Mix a
quarter of a pound of butter with a quarter of a pound of flour, working
them well together, then add to the boiling milk and cook until it
thickens. Remove from the fire and add the yolks of six eggs, whipping
slightly. Then add a quarter of a pound of grated Parmesan cheese,
season with salt and pepper, and stir in the whites of the six eggs,
which have been whipped dry. Put into large, or individual, buttered
moulds, sprinkle with cheese, and bake for twenty minutes.
=Potage Solferino.= Cut six fresh tomatoes in pieces and cook in half a
cup of consomme until well done. Strain through a fine sieve, and add to
two quarts of consomme. Garnish with small squares of carrots and
potatoes that have been cooked separately, and peas and chervil.
=Brook trout, saute meuniere.= Clean and wash well six small brook
trout, season with salt and pepper, and roll in flour. Put three ounces
of butter in a frying pan, melt, add the fish and saute till nice and
brown. When done put the fish on a platter, sprinkle with chopped
parsley and the juice of two lemons. Melt two ounces of fresh butter in
the frying pan and pour over the fish. Garnish with quartered lemons and
parsley in branches.
=Stewed asparagus.= Cut off two pounds of tips about one inch in length,
from fresh asparagus. Put in casserole and cover with a cup of bouillon,
season with salt and pepper, cover, and boil slowly for about eighteen
minutes. Then mix half a cupful of water and a spoonful of flour, and
pour slowly into the boiling asparagus. Add a little chopped parsley
before serving.
=Neapolitan ice cream.= Fill a brick-shaped mould with three layers of
different ices, such as pistache, vanilla and strawberry ice cream, or
lemon water ice, strawberry and pistache, or chocolate, ice cream. Cover
mould well, and pack in ice and salt, and let stand for an hour. To
serve, dip the mould in warm water and remove the ice cream, cut in
slices about one inch thick, and crossways of the brick, to show the
different colors.
APRIL 5
BREAKFAST
Fresh strawberries with cream
Waffles with maple syrup
Coffee
LUNCHEON
Poached eggs, Jeanne d'Arc
Breaded pork chops, cream sauce
Spaghetti Caruso
Field salad
Roquefort cheese and crackers
Coffee
DINNER
Potato soup a la Faubonne
Radishes and salted almonds
Clams with port wine
Sweetbreads braise, Clamart
Roast chicken
Sybil potatoes
Cold asparagus, mustard sauce
Almond cake
Coffee
SUPPER
Sandwich Careme
=Sandwiches, Careme.= Mince fine one-half dozen sweet mixed pickles.
Shred the meat of one lobster, and mix with the pickles, season with
salt and pepper, and add a whiskey glass of tarragon. Let stand for a
few minutes, then squeeze out the vinegar and add half a cup of
mayonnaise. Spread over toast or salted crackers. The above may be mixed
with three hard-boiled eggs, and served on lettuce leaves as a salad.
=Clams with wine sauce.= Take as many large clams as you desire to use.
Remove from the shells, cut away the neck, retaining only the bellies.
Cook in Madeira wine for two or three minutes, then put in half as much
sweet cream as you have wine, and heat to boiling. If for six persons,
thicken with the yolks of three eggs, add another half cup of rich
cream, and season with Cayenne pepper and salt. Serve in a chafing dish,
with small thin bits of toast on the side.
=Potato soup, Faubonne.= Put one quart of puree of potato soup and one
quart of consomme Julienne in a casserole and bring to a boil. Bind with
the yolks of three eggs mixed with a cup of cream. Serve with a little
chopped parsley and chervil.
=Sweetbreads braise, Clamart.= Place four sweetbreads braise on a
platter, garnish with a puree of fresh or canned peas, and pour brown
gravy around the bottom.
=Almond cake.= Mix three-quarters of a pound of almond paste, one-half
pound of sugar, and four whole eggs, and work until creamy and smooth.
Add the yolks of sixteen eggs, one by one, stirring all the while, and
flavor with the rind of a lemon. Beat the whites of eight eggs very
stiff, and add to the mixture lightly, stirring in at the same time
one-half pound of sifted flour. Bake in a cake pan or mould, in a
moderate oven. When cold finish with white frosting, and decorate with
split almonds.
=Almond cream cake.= Cut an almond cake in three or four layers and
spread between with whipped cream sweetened with vanilla sugar, and
mixed with fine-chopped roasted almonds. Cover with white frosting, and
decorate with whipped cream and split almonds.
=Eggs, Jeanne d'Arc.= Place four very soft poached eggs on a buttered
dish, cover with a thick tomato sauce, sprinkle with grated cheese, put
small bits of butter on top, and bake in a hot oven for two minutes.
APRIL 6
BREAKFAST
Orange juice
Buckwheat cakes with maple syrup
Chocolate with whipped cream
LUNCHEON
Tartine Russe
Consomme parfait
Crab en brochette
Chow chow
Chocolate macaroons
Coffee
DINNER
Potage Reine Mogador
Queen olives
Catfish saute, meuniere
Roast loin of lamb, au jus
Timbale of croquette potatoes
Chiffonnade salad
Saxony pudding
Coffee
=Tartine Russe.= Toasted rye bread, buttered, spread with caviar, and
garnished around the edges with chopped boiled eggs, and some chopped
beets in the center.
=Consomme parfait.= To a pint of cold consomme tapioca add three raw
eggs and two additional yolks, put in a buttered mould and cook in a
bain marie. When done allow to cool, slice, and serve in hot consomme.
(This is tapioca royal).
=Crab en brochette.= Alternate on a skewer a crab leg, then a piece of
broiled bacon, and so on, until the skewer is full. Season with salt and
pepper, roll in oil and fresh bread crumbs, and broil. When done place
on toast, cover with maitre d'hotel sauce, and garnish with lemon and
parsley.
=Chocolate macaroons.= One pound of almond paste, one pound of
granulated sugar, two ounces of melted cocoa, one spoonful of flour, and
the whites of five eggs. Mix the almond paste with the sugar, add the
whites of eggs, and work well. Then add the cocoa and flour, mix well,
and dress on paper, in the same manner as ordinary macaroons. Moisten
the tops with a brush, and bake in a moderate oven.
=Saxony pudding.= Sift one-half pound of flour into a sauce pan, and add
a pint of boiling milk and four ounces of butter. Stir with a wooden
spoon until the flour is free from the bottom of the pan. Then remove
from the fire and add four ounces of sugar and the yolks of eight eggs,
four ounces of candied fruit chopped fine, and the whites of six eggs
beaten very hard. Put in a mould and cook in bain marie in a moderate
oven. When done remove from mould and serve with apricot sauce flavored
with kirschwasser. Make the sauce in the same manner as brandy sauce,
but use kirschwasser in place of brandy.
=Potage Reine Mogador.= Half cream of chicken and half puree of
potatoes. Bind with the yolks of two eggs and half a cup of cream.
=Catfish saute, meuniere.= Clean six catfish, season with salt and
pepper, roll in milk and then in flour. Melt three ounces of butter in a
frying pan, add the fish, and saute until nice and brown. Then put on a
platter, sprinkle with chopped parsley and the juice of two lemons. Add
to the sauce in the pan two ounces of fresh butter, and cook until
hazelnut brown, then pour over the fish. Garnish with parsley and
quartered lemons.
APRIL 7
BREAKFAST
Fresh raspberries with cream
Boiled eggs
Dry toast
Coffee
LUNCHEON
Yarmouth bloaters in oil
Poached eggs, Talleyrand
Fricandeau of veal, au jus
Sorrel Mashed potatoes
Pont l'eveque cheese and crackers
Coffee