Potage Saxe
Lyon sausages and radishes
Curried crab
Sirloin steak, Dickinson Souffle potatoes
Cauliflower au gratin
Hearts of romaine, roquefort dressing
Vanilla and chocolate ice cream
Assorted cakes Coffee
=Yarmouth bloaters in oil.= Skin and split four Yarmouth bloaters, and
remove the bones. Lay them in an earthen pot, add the juice of one
lemon, one-half cup of olive oil, four bay leaves, two cloves and one
spoonful of whole black peppers. Allow to stand for twenty-four hours.
Serve on lettuce leaves with a little of its juice.
=Poached eggs, Talleyrand.= On four round pieces of toast spread some
foie gras, lay a poached egg on top of each piece, and cover with sauce
Perigueux.
=Fricandeau of veal, au jus.= Obtain from the butcher the nut of a leg
of veal and lard it with thin strips of larding pork. Put in a saute pan
a sliced onion and carrot, some parsley in branches, one bay leaf, one
clove, and six pepper berries. Place the veal on top, season with salt
and pepper, put three ounces of butter on top of all, and roast in a hot
oven, basting frequently. Add a little water when necessary, so the
vegetables will not burn. It will require from fifty minutes to one hour
to cook. When done place the fricandeau on a platter, and boil the
gravy; if necessary add a little stock or bouillon, season well, and
strain over the veal.
=Potage Saxe.= To two quarts of boiling consomme add the bread crumbs
made from a small loaf of bread, two beaten eggs, and some chopped
chervil. Stir well, boil and serve.
=Sirloin steak, Dickinson.= Broil a steak and place on a platter.
Parboil six slices of beef marrow in salt water, and lay on top of the
steak. Heat a pimento, cut in triangles, and place on top of the marrow.
Cover all with sauce Colbert with sliced truffle in it.
=Curried crab.= Cut the crab meat into small pieces. Put in a frying pan
a piece of butter the size of an egg, and a teaspoonful of chopped onion
or shallot, and fry until golden brown. Add a heaping teaspoonful of
flour and a small teaspoonful of curry powder, and stir into the butter
and onion until thoroughly mixed. Add a cup of hot soup stock and a cup
of cream, and boil for three minutes. Then add the crab meat and simmer
slowly for about five minutes. Serve with boiled rice.
=Spaghetti Caruso.= Boil a pound of whole spaghetti in salt water. Soak
one pound of dried mushrooms over night. Heat in a casserole two ounces
of butter, add a chopped shallot and a little garlic. When hot add the
mushrooms and three peeled and cut up tomatoes, and simmer for five
minutes. Then add the cooked spaghetti and two cups of grated parmesan
cheese, season with salt and white pepper, and serve very hot.
APRIL 8
BREAKFAST
Hominy with cream
Ham and eggs
Rolls
Coffee
LUNCHEON
Grapefruit a l'anisette
Oyster broth in cups
Crackers
Broiled brook trout with bacon
Cucumber salad
Lamb chops, grilled
Julienne potatoes
Chicory salad
French pastry
Coffee
DINNER
Potage Viennoise
Curried oysters with boiled rice
Saddle of mutton with currant jelly
String beans a l'Alsacienne
Laurette potatoes
Dandelion salad
Gastaner pudding
Coffee
=Grapefruit a l'anisette.= Cut the grapefruit in half and loosen the
inside from the skin with a pointed knife. Put a teaspoonful of powdered
sugar and a half pony of anisette on each half. Serve on cracked ice.
=Oyster broth.= In a casserole put two dozen oysters with their own
juice, and one quart of water. Add a bouquet garni and put on the fire.
When boiling remove the bouquet garni, and strain the broth through a
napkin, season with salt and a little Cayenne pepper, and serve in cups.
The oysters may be saved for other purposes.
=Curried oysters.= In a casserole melt three ounces of butter, then add
two spoonfuls of flour, one spoonful of curry powder, and one pint of
oyster broth. Boil for a minute, then add one apple fried in butter, one
tablespoonful of chutney sauce, one teaspoonful of Worcestershire sauce,
and a little salt and Cayenne pepper. Boil for five minutes, and bind
with the yolk of an egg and a spoonful of cream. Strain the sauce, and
add two dozen well-seasoned parboiled oysters.
=Pudding a la Gastaner.= Decorate the bottoms of buttered moulds with
chopped pastry cherries and angelique, arranging in alternating lines of
green and red. Cut some lady fingers to fit the depth of the mould, and
moisten them well with Curacao. Stand them up around the inside of the
mould one-half inch apart. Cook four ounces of farina in one quart of
milk, and mix with the rind and juice of a lemon, five eggs, four ounces
of sugar, and one cup of apricot pulp, and fill the moulds with same.
Serve with strawberry sauce flavored with a pony of brandy.
=Broiled brook trout with bacon.= Clean and wash well, one-half dozen
brook trout, and dry them on a towel or napkin. Season with salt and
pepper, roll in oil, and broil. When done put on a platter with maitre
d'hotel sauce. Lay six slices of broiled bacon on top. Garnish with
quartered lemons and parsley in branches.
=Potage Viennoise.= Cream of barley with royal cut in small squares as
garnishing.
=Potage Venitienne.= Half veloute of chicken soup and half consomme
tapioca. Add a little chopped chives.
APRIL 9
BREAKFAST
Grapefruit marmalade
Shirred eggs
Dry toast
Coffee
LUNCHEON
Eggs St. George
Lamb cutlets in papers
Cold asparagus, mayonnaise
Brown Betty pudding
Coffee
AFTERNOON TEA
Oysters poulette, or sweetbreads Monza Salted almonds
Windsor sandwiches
Cream of almond sandwiches
Olive sandwiches
Shrimp salad
Vanilla ice cream
Pound cake Fruit cake
Apple tarts
Salted pecans
Creole sandwiches
Dubney sandwiches
Bread and butter sandwiches
Chicken salad
Pineapple water ice
Strawberry pie
Chocolate, coffee or tea
Rolls Toast Melba
Assorted cakes
DINNER
Potage Venitienne
Crab in chafing dish
Roast duckling, apple sauce
Sweet potato croquettes
Artichokes, mustard sauce
Lemon water ice
Cocoa cake Coffee
=Cocoa cake.= Half a cup of butter, a cup of sugar, three eggs, a
teaspoonful of vanilla, three-fourths of a cup of milk, six level
tablespoonfuls of cocoa, two teaspoonfuls of baking powder, and one and
three-fourth cups of sifted flour. Cream the butter, adding the sugar
gradually, then add the eggs one by one, whipping vigorously. Sift
together half of the flour, the cocoa and the baking powder, then add
the milk and the rest of the flour, making a mixture that will drop from
the spoon. When all is mixed together put in a pan or mould, and bake
for thirty-five minutes. Cover the cake with a plain icing. A cake is
baked when it shrinks from the pan, or if, when you press it, it springs
back.
=Dubney sandwiches.= To a cupful of chopped chicken or turkey meat add a
spoonful of mayonnaise, a teaspoonful of minced onion, two minced
shallots, a pinch of chopped chives, and season with salt and pepper.
Spread on well-buttered warm toast.
=Cream of almond sandwiches.= Mix a soft cream cheese with a cup of
crushed salted almonds, and a liqueur glassful of kirsch. Spread on thin
slices of brown bread.
=Olive sandwiches.= Chop equal parts of olives and onions together, add
a few drops of olive oil and a little pepper, but no salt, as the olives
have enough. Spread on thin slices of buttered bread.
=Windsor sandwiches.= Chop enough chicken or turkey to make a cup of
meat, add half as much chopped ham, and half a dozen chopped olives.
Bind together with mayonnaise. Spread on white and on brown buttered
bread.
=Creole sandwiches.= Chop some fresh or canned sweet peppers, bind
together with mayonnaise, and add a bit of minced parsley. Spread on
both white and brown bread. Always make the sandwiches dainty and thin.
=Brown Betty.= Pull half a loaf of white bread to bits, or use bread
crumbs. The pulled bread makes the lighter pudding. Butter the inside of
a pudding dish liberally, put in a layer of crumbs, then twice as much
sliced apple or other fruit, sprinkle with sugar, nutmeg and bits of
butter, add another layer of crumbs, and so on, for about three layers,
having the crumbs last. Bake until brown, and the fruit well done, or
about twenty minutes. Serve with cream.
=Eggs St. George.= Butter four cocotte dishes, put puree of onions on
bottom, a poached egg on top, cover with cream sauce, and sprinkle with
grated cheese. Bake in hot oven to color only.
APRIL 10
BREAKFAST
Oatmeal with cream
Boiled eggs
Toast
English breakfast tea
LUNCHEON
Kieler sprotten
Omelette Schofield
Mixed vegetable salad
Camembert cheese with crackers
Coffee
DINNER
Fish chowder
Ripe olives
Fillet of sole, Bretonne
Planked shad and roe
Lettuce salad
Hot asparagus with melted butter
Coffee custard
Demi tasse
=Kieler sprotten.= This is a canned fish. Serve cold on lettuce leaves,
garnished with quartered lemons.
=Omelette Schofield.= Boil a shad roe in salt water for ten minutes.
Allow to cool, and cut in dices one-quarter inch square. Heat a cup of
cream sauce, add the roe, and season with salt and Cayenne pepper. When
making the omelet place a little of the roe in the center; dress on a
platter, and pour the roe and cream sauce around the edge.
=Fish chowder.= Cut a pound of some white fish, such as bass, codfish,
or sole, in dices about one-quarter inch square, and free from skin and
bones. Put the bones of the fish in a casserole and add three quarts of
water, one bouquet garni, and two tablespoonfuls of salt. Boil for
thirty minutes, and strain. Cut two pounds of potatoes in quarter inch
squares, and boil in the fish stock until soft, then add the fish and
boil for five minutes, then add one pint of boiling-hot cream, and
season well with salt and white pepper. Before serving add a little
chopped parsley. Serve broken crackers separate.
=Fillet of sole, Bretonne.= Boil four fillets of sole in a little salt
water. Dish up on a platter and cover with equal parts of Hollandaise
and tomato sauce mixed. Garnish with rings of fried onions.
=Coffee custard.= Grind fine (but not pulverized), a half pound of Java
or other mildly flavored coffee. Put it into a quart of boiling milk and
let it infuse on the back of the stove for a half hour, then strain
through cheese cloth. Beat the yolks of six eggs with six ounces of
sugar, add a spoonful of cream, and stir into the hot milk, which has
been heated again after straining off the coffee. Let it cream, but do
not boil; and then add the beaten whites of three eggs. Use any
flavoring desired, a dash of brandy or cognac being very good. Fill the
moulds, stand them in hot water, and place in a moderate oven. When
done, cool, serve with English cream, apricot juice or just plain cream.
=Grapefruit marmalade.= Shave two clean whole grapefruit very thin,
rejecting nothing but the seeds and cores. Measure the fruit, and add
three times the quantity of water, and let it stand in an earthenware
dish over night. Then boil for ten minutes, and let it stand another
night. Then add an equal quantity of sugar, and boil briskly until the
mixture jells.
APRIL 11
BREAKFAST
Fresh strawberries with cream
Omelet with fine herbs
Crescents
Chocolate
LUNCHEON
Scrambled eggs with truffles
Lamb chops, sauce Soubise
Julienne potatoes
Lettuce salad
Raspberry shortcake
Coffee
DINNER
Potage Chatelaine
Radishes
Crab meat au gratin
Roast chicken
Mashed potatoes
Cold asparagus, mayonnaise
Vanilla ice cream
Assorted cakes
Coffee
=Omelet with fine herbs.= Mix equal parts of chopped parsley, chervil,
and chives with the beaten eggs, season well with salt and white pepper,
and make the omelet in the usual manner.
=Lamb chops, sauce Soubise.= Season the chops well, roll in oil, then in
bread crumbs, and broil. Put a cupful of sauce Soubise on a platter, and
lay the broiled chops on top.
=Strawberry shortcake.= Bake two layers of sponge cake (see layer cake).
Place on top of one some well-sweetened strawberries, put the other cake
on top, and press well together. Cut in individual portions, put some
selected berries on top, and decorate with sweetened whipped cream.
Serve cream separate.
=Old fashioned strawberry shortcake.= Make some biscuit dough as
follows: Mix three-quarters of a pound of flour, one ounce of baking
powder, two ounces of sugar, two ounces of butter, and a pinch of salt.
Mix to a dough with half a pint of milk. Roll out about one-half inch
thick, and bake. When cold split in two, place on one layer some crushed
strawberries, and spread some sugar over them. Put the other layer on
top and cut in squares. Serve with well-sweetened crushed strawberries
on top, and plain cream separate.
=Raspberry shortcake.= Prepare in the same manner as either of the
above, using raspberries in place of strawberries.
=Potage Chatelaine.= Simmer in two ounces of butter one onion, one-half
stalk of celery, and one leek, all chopped very fine. Then add one-half
pound of lean beef cut in small squares, sprinkle with three ounces of
flour, and simmer until well browned. Then add two quarts of stock or
bouillon and boil for an hour. Season with salt and fresh-ground black
pepper, and add a glass of good sherry wine before serving.
=String beans, Alsacienne.= Simmer in a casserole in three ounces of
butter one chopped onion. When just colored golden yellow, add one
spoonful of flour, one quart of bouillon, stock, or chicken broth, and
three pounds of cleaned and well-washed string beans. Season with salt
and pepper, cover, and simmer for forty minutes. Then add one-half glass
of white wine and cook for fifteen minutes. Do not add the wine to the
beans until they are soft. Sprinkle with chopped parsley before serving.
APRIL 12
BREAKFAST
Baked apples with cream
Waffles
Honey in comb
Coffee
LUNCHEON
Poached eggs, Virginia
Minced tenderloin of beef, a l'Estragon
Lyonnaise potatoes
Escarole salad
Port de Salut cheese with crackers
Coffee
DINNER
Potage Portugaise
Salted pecans
Fillet of turbot, Sarcey
Boiled ham with spinach
Hollandaise potatoes
Lallah Rookh
Lady fingers
Coffee
=Boiled ham with spinach.= Soak an eight-pound ham in water over night.
Then put on fire, in a pot, covered with cold water, and bring to a
boil. Then set to side of stove where it will simmer, but not boil, for
about three and one-half hours, when the ham should be done. Try to pull
off the skin. If it comes off easily the ham is cooked. Serve with plain
spinach, and with either champagne or Madeira sauce, or plain bouillon.
=Dandelion salad.= Clean and wash the dandelion well, and dry in a
towel. Put in a salad bowl, lay two hard-boiled eggs cut in four, on
top, sprinkle with salt and pepper, and one-third vinegar to two-thirds
of olive oil. Mix just before serving.
=Dandelion salad, German style.= Put the salad in a bowl. Cut six slices
of bacon in small dices, and fry until crisp. Pour the hot fat and bacon
over the salad, add a spoonful of vinegar, salt if necessary, and a
little fresh-ground black pepper. Mix well.
=Poached eggs, Virginia.= Put four corn fritters on a platter, lay a
poached egg on each, and cover with tomato sauce.
=Potage Portugaise.= Mix one quart of tomato sauce with one quart of
consomme and bring to a boil. Season with salt and pepper, and add a cup
of boiled rice before serving.
=Fillet of turbot, Sarcey.= This is fillet of sole au vin blanc. Before
serving lay three slices of truffle on each fillet.
=Lallah Rookh.= To a quart of vanilla ice cream add a pony of Jamaica
rum, and mix well. Serve flat in glasses with a little rum on top.
=Apple sauce.= Peel and core six apples and cut in small pieces. Put
into a vessel, add a pony of white wine, two ounces of water, one ounce
of sweet butter, two ounces of sugar, and a small stick of cinnamon.
Cover, boil for thirty minutes, and strain through a fine sieve.
=Rump of beef, Windsor.= Larded rump of beef, braise, with its own
gravy, garnished with Parisian potatoes, fresh green peas, and beets
Frouard.
=Virginia ham and eggs.= Broil or fry two slices of Virginia ham and
place on platter. Lay two fried eggs on top.
APRIL 13
BREAKFAST
Fresh raspberries with cream
Bacon and eggs
Rolls
Coffee
LUNCHEON
Crab, Portola (cold)
Eggs, Coquelin
Calf's head, sauce piquante
Fondante potatoes
Apple strudel Coffee
DINNER
Blue Points on half shell
Creme Parisienne (soup)
Sand dabs, meuniere
Roast tenderloin of beef
Summer squash
Potatoes rissolees
Chartreuse jelly
Assorted cakes Coffee
=Eggs, Coquelin.= Cut in two, six hard-boiled eggs. Mix the yolks with a
cupful of well-seasoned puree of mushrooms, and fill the half eggs. Set
them on a buttered china platter, cover with cream, and put in the oven
to bake. When very hot remove, lay twelve fillets of anchovies over the
eggs, and serve.
=Calf's head, sauce piquante.= Boiled calf's head served on a napkin,
with the brain and tongue. Garnish with parsley in branches, sliced
pickles, sliced pickled beets, and lemon in halves. Serve sauce piquante
separate.
=Apple strudel.= Roll out some puff paste about one-eighth inch thick
and eight inches wide. On it spread some sliced apples mixed with sugar
and powdered cinnamon. Wet the edges and fold up both sides, forming a
roll. Place on a baking pan, wash the top with egg, and bake in a hot
oven. When done cut in slices about two inches wide, and serve hot, with
hard and brandy sauces.
=Crab, Portola.= Remove the boiled crab meat from the shell, taking care
to keep as entire as possible. On a salad plate arrange hearts of
lettuce, cut into eighths. On the lettuce lay a whole sweet red pimento,
using the canned ones which come ready for use. On top of the pepper
place three spoonfuls of crab meat. Cover all with French dressing made
with tarragon vinegar, using one spoonful to three of olive oil;
seasoned with salt and some fresh-ground pepper.
=Creme Parisienne.= Cream of chicken and cream of chicory soups mixed.
Serve bread cut in small squares and fried in butter.
=Stuffed tomatoes with anchovies.= Chop the contents of one bottle of
anchovies in oil, in small pieces, add two hard-boiled eggs chopped
fine, a little fresh-ground pepper, and two spoonfuls of mayonnaise.
Peel six tomatoes, cut off the tops and scoop out the insides with a
spoon. Then fill with the prepared anchovies, cover with the piece cut
from the top, and serve on leaves of lettuce garnished with quartered
lemons and parsley in branches.
=Brook trout saute, Miller style.= Clean four brook trout and dry in a
napkin. Season with salt and pepper, roll in flour, put in a frying pan
with two spoonfuls of butter and the grease from two slices of salt pork
that have been fried in their own fat. Fry the trout on both sides,
place on platter, and lay the fried pork on top. Then put in the same
frying pan two ounces of butter, and cook until the color of chestnuts.
Pour over the fish, and sprinkle with some chopped parsley and the juice
of two lemons. Garnish with parsley in branches.
APRIL 14
BREAKFAST
Grapefruit juice
Wheatcakes
Breakfast sausages
Rolls
Coffee
LUNCHEON
Sardines with lemon
Scrambled eggs, Raspail
Fillet mignon, Trianon
Peas
Pineapple, Creole
Coffee
DINNER
Consomme aux quenelles
Fillet of sole, Voisin
Sweetbreads braise, ancienne
Roast rack of mutton
Fresh string beans
Potato croquettes
Alligator pear salad
Punch Palermitaine
Assorted cakes
Coffee
=Scrambled eggs, Raspail.= Cut a stalk of celery in small dices, wash
well, and boil in salt water. When soft drain off the water. In a pot
put two ounces of butter and two peeled tomatoes cut in small dices.
Simmer for five minutes, add ten beaten eggs and the celery, season with
salt and pepper, and add one-half cup of thick cream. Cook and serve.
=Fillet mignon.= A very small tenderloin steak. Broil or saute in pan
with butter. Serve with maitre d'hotel sauce, and garnish with
watercress and half of lemon.
=Fillet mignon, Trianon.= Dress the fillet on a platter and cover with
Bearnaise sauce. Lay three triangular shaped pieces of truffle on top
and garnish with Julienne potatoes.
=Pineapple, Creole.= Cook a quarter pound of rice in a quart of milk.
Add a quarter pound of sugar and one cup chopped fresh or canned
pineapple, and mix well. Dress on a platter and decorate the top with
sliced pineapple and candied cherries. Serve hot with apricot sauce
poured over all.
=Consomme aux quenelles.= Make small chicken dumplings from chicken
force meat, boil them in, and serve with, consomme. These small
dumplings are called in French, quenelles.
=Fillet of sole, Voisin.= In a buttered sauce pan put four fillets of
sole, sprinkle with one-half teaspoonful of very finely chopped onions,
a little chopped parsley, chives, chervil, and one peeled and finely
chopped tomato. Season with salt and pepper, add one-half glass of white
wine, cover, and put in oven for fifteen minutes. Then remove the fish
to a platter, and put in the same saute pan one pint of white wine; cook
and mix well, and pour over the fish.
=Sweetbreads braise, ancienne.= Dish up on a platter four sweetbreads
braise, and garnish with four croustades financiere. Pour sauce Madere
around the sweetbreads on platter.
=Roast rack of mutton.= Secure from the butcher a rack of mutton of ten
chops, season well with salt and pepper, place in a roasting pan with
sliced carrots, onions, a spoonful of pepper berries, and a small piece
of butter on top; and roast, basting well, for ten minutes. Then put the
rack on a platter; drain off the grease and add to the pan one-half cup
of stock and a spoonful of meat extract, season well, bring to a boil,
and strain over the roast.
APRIL 15
BREAKFAST
Stewed rhubarb
Boiled eggs
Buttered toast
Coffee
LUNCHEON
Grapefruit en supreme, with kirsch
Eggs, Lorraine
Corned beef hash
French pastry
Demi tasse
DINNER
Puree St. Germain
Salmon Mirabeau
Fillet of beef, Charcutiere
Stewed canned corn
Baked potatoes
Endives salad
Floating island
Macaroons
Coffee
=Grapefruit en supreme with kirsch.= Add to sliced grapefruit, for each
person, a spoonful of powdered sugar and one pony of kirschwasser. Mix
well and serve in supreme glasses.
=Eggs, Lorraine.= Same as eggs Chipolata with the addition of a strip of
bacon across the top.
=Puree St. Germain.= Add to a puree of peas some fresh-cooked green or
canned peas.
=Salmon Mirabeau.= Put in a buttered flat pan two thick slices of
salmon, season with salt and pepper, add one-half glass of claret or
white wine, cover, and cook until done. Put on a platter, cover with
tarragon sauce (sauce a l'estragon), garnish with stuffed olives, and
lay six fillets of anchovies on top of each slice of fish.
=Tarragon sauce (Sauce a l'estragon).= Chop some tarragon very fine, add
one-half glass of claret or white wine, and reduce by boiling until
nearly dry. Then add one pint of brown gravy and boil for five minutes.
Season with salt and pepper, add two ounces of fresh butter and whip
well into the hot sauce. Serve with fish or meats.
=Fillet of beef, Charcutiere.= Roast tenderloin of beef. Serve with
brown gravy (sauce Madere), to which has been added twelve small glaceed
onions, six sliced sour pickles, and twelve heads of French mushrooms or
fresh mushrooms saute in butter. Before serving add a cup of tomato
sauce, and season well with salt and pepper.
=Stewed canned corn.= Empty a can of corn into a sauce pan, add one
ounce of fresh butter, season with salt and pepper, and boil. If too
thick add a spoonful of thick cream.
=Punch Palermitaine.= Serve orange water ice in glasses with a little
Curacao on top.
=Scalloped halibut with cheese.= Prepare one quart of cream sauce. Take
four pounds of halibut, clear of bones and skin, and cut in thin slices
about one-quarter inch thick, and two inches square. Butter a shallow
earthen dish, put some cream sauce in the bottom, sprinkle with grated
cheese, then put in a layer of halibut, season with salt and pepper;
then sauce, cheese and fish in turn; and continue for about five layers,
with cream and sauce on top. Put bits of butter on top and bake in a
moderate oven for from forty-five minutes to one hour, or until fish is
done and top is nicely browned.
APRIL 16
BREAKFAST
Fresh raspberries with cream
Codfish cakes
Broiled bacon
Rolls
Coffee
LUNCHEON
Hors d'oeuvres assorted
Poached eggs, Paulus
Filet mignon, maitre d'hotel
Potatoes hashed in cream
Cold asparagus, vinaigrette
Fruit salad, Chantilly
Lady fingers
Coffee