Consomme Daumont
Baked shad, with raisins
Chicken saute, Austin
Jeanette potatoes
Carrots, Vichy
Lettuce salad
Charlotte Russe
Coffee
=Codfish cakes.= Prepare the fish as for codfish balls. Form into flat
cakes about one inch thick and two and one-half inches in diameter. Roll
in flour and fry in melted butter. Serve on napkin with lemon and
parsley in branches.
=Poached eggs, Paulus.= Put four very soft poached eggs on four slices
of toast, cover with cream sauce with sliced truffles, sprinkle with
grated cheese, and bake in hot oven just long enough to become slightly
brown.
=Consomme Daumont.= To some chicken force meat add some truffles chopped
fine, mix well and form into small dumplings. Cook the dumplings in
consomme. Cut two turnips in small squares and boil in salt water. When
done add to the consomme, with one-half cup of boiled rice, and croutons
souffles prepared with grated cheese.
=Chicken saute, Austin.= Joint a chicken, season well with salt and
pepper, put in saute pan with two ounces of hot melted butter, and fry
until brown on both sides. Then add one cup of brown gravy, two sliced
truffles, and one spoonful of chopped tarragon. Boil for five minutes.
=Jeanette potatoes.= Prepare the potatoes as for croquettes, put into a
pastry bag with a large star tube, and press through onto a buttered
pan, in the form and size of a large rose. Brush the top with yolks of
eggs, and bake in oven until brown. Serve on a napkin.
=Charlotte Russe. (I).= Line a pudding mould with lady fingers, fill
with sweetened whipped cream, unmould on a plate and decorate with
whipped cream.
=(II).= Whip to a frost one pint of cream, add one-quarter pound of
sugar and a glass of sherry wine. Dissolve two sheets of gelatine in a
little hot water, strain, and pour into the cream, heating well. Line a
pudding mould with lady fingers and fill with the prepared cream. Allow
to stand in the ice box for an hour and a half before serving. Decorate
with whipped cream.
=Baked shad with raisins.= Split the fish and lay at full length on a
long buttered dish. Cover the top of the fish with slices of tomato. Put
bits of butter on top of the tomato; for a medium sized shad using a
lump of butter the size of an egg. Sprinkle chopped parsley over all,
and strew seedless raisins around the fish. Then add a half glass of
wine, and put in a moderate oven to bake. The fish will be very tender
when thoroughly done, but the time required will depend upon the
thickness of the fish. From thirty to forty-five minutes is usually
sufficient.
APRIL 17
BREAKFAST
Orange juice
Hominy with cream
Crescents
Chocolate with whipped cream
LUNCHEON
Oysters mignonette
Eggs a la tripe
Small tenderloin steak, Demidoff
Saute potatoes
Escarole salad
Camembert cheese with crackers
Coffee
DINNER
Potage Mongol
Perch saute, meuniere
Roast leg of mutton
String beans with butter
Potatoes au gratin
Field salad
Roman punch
Pound cake
Coffee
=Oysters mignonette.= Put six oysters on half shell on cracked or shaved
ice, with a small glass or hollow green pepper filled with mignonette
sauce, in the center.
=Small tenderloin steak, Demidoff.= Put four small broiled tenderloin
steaks on a platter, and cover with brown gravy containing olives and
sliced canned mushrooms. Garnish both ends of the platter with asparagus
tips.
=Roman punch.= Dress lemon water ice in glasses in pointed shapes, and
pour a little rum on top.
=Beets, Frouard.= Cut some boiled beets with a Parisian spoon into the
shape of olives, put in a saute pan with melted butter, season with salt
and pepper, and heat through. Serve in a vegetable dish, or use for
garnishing.
=Deviled crab in shells.= Secure some empty shells from a first-class
grocer. Allow one shell to each person and fill with the following: Take
the meat of one crab, which is sufficient for four persons, shred it,
add a cup of veloute sauce, a teaspoonful of English mustard, a
soupspoonful of Worcestershire sauce, a half-teaspoonful of finely
chopped parsley, salt, pepper and a bit of Cayenne. Mix well. Fill the
shells, covering evenly. Make a paste of a teaspoonful each of English
and French mustard and two spoonfuls of melted butter. Spread this over
the top, and cover with bread crumbs. Bake for about ten minutes, or
until the top is browned.
=Roast leg of reindeer.= Put in a roasting pan a sliced onion, a sliced
carrot, a piece of skin of salt pork, a stalk of celery, some parsley in
branches, two bay leaves, two cloves, and one sprig of thyme. Season the
leg of reindeer well and lay on top. Put three ounces of butter on the
leg, and place in the oven to roast. Baste continually, adding a little
water or stock from time to time, to prevent the vegetables from
burning. When the roast is done remove to a platter, and make a brown
gravy with the contents of the pan by adding a spoonful of flour,
simmer, add one cup of stock, season well, and strain over the meat.
Some may be reserved to serve in a bowl, separate. Also serve currant
jelly and port wine sauce.
=Asparagus tips au gratin.= Cut the tips from fresh-cooked asparagus,
place in a buttered dish, season with salt and pepper, cover with cream
sauce, sprinkle with grated Swiss cheese, put small bits of butter on
top, and bake in oven until brown.
APRIL 18
BREAKFAST
Rice cakes
Apricot marmalade
Rolls
Coffee
LUNCHEON
Eggs Epicurienne
Tripe and oysters in cream
Baked potatoes
Strawberries Romanoff
Lady fingers
Demi tasse
DINNER
Little Neck clams
Consomme Sevigne, II.
Ripe California olives
Fillet of sole, St. Cloud
Roast chicken
Sybil potatoes
Cold asparagus, mustard sauce
Fruit salad glace
Assorted cakes
Coffee
=Eggs Epicurienne.= Shirr the eggs. When nearly done add a brown gravy to
which has been added some small pieces of terrine de foie gras, four
slices of truffle, and one sliced canned mushroom.
=Strawberries Romanoff.= Put some nice ripe strawberries into a bowl,
pour some Curacao over them, and serve with well-sweetened whipped
cream, flavored with vanilla, on top. Serve very cold.
=Consomme Sevigne, II.= Consomme Brunoise with small quenelles (chicken
dumplings). Add some chopped chervil and a little Cayenne pepper. Serve
very hot.
=Flannel cakes.= One pound of flour, one ounce of baking powder, two
ounces of sugar, two ounces of butter, two eggs, and a pinch of mace.
Mix all together with sufficient milk to make a medium dough, or batter.
Beat until smooth, and bake on a hot griddle.
=Rice cakes.= Boil one-quarter pound of well-washed rice in water for
five minutes. Drain off the water and add one pint of milk, cook until
rice is soft, drain off the milk and add the rice to a flannel cake
batter. Bake in the usual manner.
=Fillet of sole, St. Cloud.= In a buttered saute pan put four fillets of
sole, season with salt and white pepper, add one-half glass of white
wine and a little stock, and boil for ten minutes. Make a white wine
sauce and add the following to it: Two dozen boiled mussels and one
dozen boiled oysters removed from the shells, six heads of canned
mushrooms and twelve slices of truffle. Put the fish on a platter and
cover with the sauce.
=Fruit salad glace.= One sliced orange and one sliced grapefruit, six
slices of pineapple, one banana, one dozen strawberries and a handful of
raspberries. Put all in bowl, add two spoonfuls of sugar, a glassful of
maraschino and a pony of kirschwasser. Allow to stand in the ice box for
an hour. Serve in small individual dishes with a spoonful of vanilla ice
cream on top.
=Grapefruit cocktail.= Slice one grapefruit and one-half orange and put
in bowl with a spoonful of sugar and a pony of kirschwasser. Allow to
stand for an hour. Serve in grapefruit supreme glasses, decorated on top
with brandied cherries.
APRIL 19
BREAKFAST
Raspberries with cream
Plain omelet
Rolls
English breakfast tea
LUNCHEON
Fillet of mariniert herring
Potato salad
Consomme in cups
Sweetbread patties in cream
Cold artichokes, vinaigrette
Roquefort cheese and crackers
Coffee
DINNER
Puree of spinach
Crab meat, Suzette
Roast tenderloin of beef, Cubaine
Gendarme potatoes
Peas and carrots in cream
Lettuce and alligator pear salad
Frozen egg nogg
Macaroons
Coffee
=Sweetbread patties in cream.= Soak two pounds of sweetbreads in cold
water for two hours, to cause the blood to flow out. Then put them on
the fire in one quart of water and two ounces of salt, bring to a boil,
and then allow to become cold. Pull off the skin and cut the sweetbreads
in pieces one-half inch square. Put in vessel with one cup of bouillon,
and boil till soft. Then add a cup of cream, season with salt and a
little Cayenne pepper, and boil for five minutes. Knead one ounce of
butter with one ounce of flour, and use for thickening. Boil again for
five minutes. Serve in hot patty shells, on napkin, garnished with
parsley in branches. (Patty shells, Jan. 25).
=Puree of spinach (Soup).= Bring to a boil two quarts of chicken broth,
add one peck of well-washed spinach and two ounces of butter, and boil
for an hour. Strain through a fine sieve, and put back in the casserole.
It should now be of the thickness of a puree of pea soup. Season well
with salt and pepper, and stir in, while boiling, one-quarter pound of
sweet butter. Serve with small squares of bread fried in butter.
=Roast tenderloin of beef, Cubaine.= Roast the beef in the usual manner.
Serve with sauce Madere, and garnish with stuffed green or red peppers.
=Candied sweet potatoes.= Boil four sweet potatoes, remove the skins,
and cut in egg shapes. Put in saute pan with two ounces of butter, and
roast slowly. When nearly brown add a spoonful of powdered sugar and
continue roasting till sugar and potatoes are brown.
=Cole slaw, ravigote.= Slice a white cabbage very thin and put in a
salad bowl. Cover with highly seasoned sauce Tartar, and mix thoroughly.
=Frozen egg nogg.= One quart of milk, six eggs, one-half pound of sugar,
one pony of brandy, one pony of rum, and one-half teaspoonful of grated
nutmeg. Mix well, strain, and freeze. Serve in glasses.
APRIL 20
BREAKFAST
Stewed prunes
Plain shirred eggs
Rolls
Coffee
LUNCHEON
Grapefruit cocktail
Eggs en cocotte, Valentine
Roast loin of pork, apple sauce
Candied sweet potatoes
Cole slaw, ravigote
Vanilla custard pie
Demi tasse
DINNER
Consomme Theodora
Scalloped halibut with cheese
Rump of beef
Peas
Parisian potatoes
Beets Frouard
Chocolate ice cream
Assorted cakes
Coffee
=Eggs en cocotte, Valentine.= Mix some crab meat with a little
well-seasoned cream sauce. Put a spoonful in the bottom of a buttered
cocotte dish, break an egg on top, salt and pepper the egg, put a little
more crab meat and cream on top, sprinkle with grated Parmesan cheese,
put some bits of butter on top, and bake in oven for five minutes.
=Consomme Theodora.= Put in the consomme, equal parts of small chicken
dumplings, royal, and boiled asparagus tips. Before serving add some
chopped chervil.
=Vanilla custard pie.= Six eggs, one quart of milk, one-quarter pound of
sugar, one-half of a vanilla bean. Boil the milk with the vanilla bean.
Mix the eggs with the sugar and add to the milk. Strain, and fill a
large pie dish lined with a thin pie dough, and bake in a moderate oven
until set.
=Lemon custard pie.= Same as vanilla custard pie, except use the grated
rind and the juice of two lemons instead of the vanilla bean.
=Orange custard pie.= Same as lemon custard pie, but use two oranges
instead of the lemons.
=Cocoanut custard pie.= Same as vanilla custard pie, but put a handful
of shredded cocoanut in the bottom of the pie before filling.
=Vanilla meringue pie.= Same as vanilla custard pie, but when baked,
cover, and ornament the top with meringue paste, dust with powdered
sugar, and put back in oven to color.
=Meringue paste for pie.= The whites of four eggs beaten firm and stiff;
then add one-half pound of powdered sugar and mix well. Flavor to taste.
=Lemon meringue pie.= Same as lemon custard pie, but cover and ornament
with meringue paste, and bake until colored.
=Orange meringue pie.= Same directions as for lemon meringue pie.
=Lemon pie, special.= The yolks of eight eggs, six ounces of sugar,
three lemons, the whites of four eggs. Mix the yolks, sugar, and the
grated rinds and the juice of the lemons, and beat over a fire until
thick. Then add the whites of eggs well beaten, and pour into a large
pie dish lined with thin pie dough. Bake slowly. Serve with powdered
sugar on top.
=Cocoanut meringue pie.= Same as cocoanut custard pie, but cover with
meringue paste, and bake until colored.
APRIL 21
BREAKFAST
Strawberries with cream
Virginia ham and eggs
Rolls
Cocoa with whipped cream
LUNCHEON
Antipasto
Fried smelts, sauce remoulade
Spring lamb Irish stew
Chiffonnade salad
Old fashioned raspberry shortcake
Coffee
DINNER
Toke Points on half shell
Potage sante
Boiled salmon, Villers
Roast capon, au jus
Parsnips with cream
Duchesse potatoes
Endive salad, Victor dressing
Frankfort pudding, sauce Sabayon
Coffee
=Boiled salmon, Villers.= Cut two slices of salmon about one and
one-half inch thick. Put in vessel with one quart of water, a bouquet
garni, one spoonful of salt, a teaspoonful of whole black peppers, and
one spoonful of white wine vinegar. Boil slowly for twenty minutes. In a
casserole put two ounces of butter, heat, and then add two ounces of
flour. When the flour is hot add a pint and a half of the fish broth
from the salmon, and boil for five minutes. Then add the yolk of one egg
and one cup of cream, mix well, season with salt and pepper, and strain.
Add to the sauce one can of sliced mushrooms and half a pound of picked
shrimps. Place the salmon on a platter and pour the sauce over it.
=Frankfort pudding.= One-quarter pound of butter, one-quarter pound of
sugar, the yolks of seven eggs, six ounces of cake crumbs, the whites of
six eggs, and some vanilla flavoring. Mix the butter with the sugar, and
work well with a wooden spoon until creamy, then add the yolks, one by
one, and mix thoroughly. Add the cake crumbs; which are made by passing
left-over cake through a colander with large holes; flavor with the
vanilla extract, and mix well. Beat the whites to snow, and add to the
batter, mixing very lightly. Put in a buttered pudding mould and bake.
Serve hot Sabayon sauce separate, or pour over the pudding.
=Sabayon sauce.= In a copper kettle put six yolks of eggs and six ounces
of powdered sugar. Set on a slow fire, or bain-marie, and beat until
warm. Add a glass of Marsala or sherry wine and whip until it thickens.
Serve either hot or cold.
=Boiled parsnips.= Peel a half dozen parsnips, wash, and boil whole in
salt water. When done cut in slices, or some fancy shape, and put in
sauce pan with two ounces of butter. Heat through. Season with salt and
pepper.
=Parsnips in cream.= Cut boiled parsnips in pieces two inches long, put
in sauce pan with one cup of cream sauce, season with salt and white
pepper. Serve in deep vegetable dish, and very hot.
=Victor dressing.= Two pinches of salt, one pinch of fresh-ground black
pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil,
and one teaspoonful of chopped chervil.
APRIL 22
BREAKFAST
Fresh cherries
Flannel cakes with maple syrup
Rolls
Coffee
LUNCHEON
Grapefruit with chestnuts
Austrian chicken fritters
Cold asparagus, mustard sauce
Lemon pie, special
Demi tasse
DINNER
Consomme Soubise
Ripe olives with garlic and oil
Deviled crabs in shells
Tenderloin of beef, Cumberland
Stuffed cucumbers
Sweet potatoes, Southern style, II.
California sherbet
Assorted cakes
Coffee
=Consomme Soubise.= Mix one cup of puree of onions, one pint of cold
chicken broth, three whole eggs and the yolks of three eggs; season with
salt, pepper, and a little grated nutmeg. Strain through a fine sieve,
put in buttered moulds, and cook in bain-marie. Allow to set, slice, and
serve in hot consomme.
=Ripe olives with garlic and oil.= Rub an olive dish or salad bowl with
garlic. Put the olives in the dish, add a spoonful of olive oil, and
roll the olives in the dish for a few minutes.
=Austrian chicken fritters.= Chop the meat of a boiled or baked fowl,
season with salt, pepper, nutmeg and herbs; place in a saucepan, and add
enough cream or white sauce to moisten. To each cup of the meat and
cream add the yolk of one egg. Cut some sandwich bread into thick
slices. Mix a pint of milk with two well-beaten eggs. Spread the
sandwich bread with a thick layer of the creamed chicken, press two
pieces of the bread together, as if making a sandwich, dip this in the
egg and milk mixture, then roll in sifted bread crumbs, and fry in hot
lard to an even brown color; and in the same manner as for pancakes.
=Sweet potatoes, Southern, II.= Peel some sweet potatoes and cut
lengthwise into strips about an eighth of an inch thick. Put some butter
into a saute pan, and the potatoes, and sprinkle them with brown sugar.
Then place on top another layer of potatoes, sprinkle them with sugar,
and so on, filling the pan. Add hot water, cover the dish, and set in
the oven and bake until soft.
=California sherbet.= Fill glasses with orange water ice, and on top
place five strawberries that have been soaked in California brandy.
=Tenderloin of beef, Cumberland.= Roast tenderloin of beef, sauce
poivrade, garnished with stuffed cucumbers.
=Stuffed cucumbers.= Peel two cucumbers and cut in pieces one and
one-half inches thick. Put in casserole and cover with a quart of water,
season with a pinch of salt, bring to a boil, and cool off. With a round
cutter remove the inside from the cucumbers, leaving firm rings. Place
these on a buttered saute pan and fill with the following stuffing: Mix
a cup of bread crumbs with a cup of puree of fresh mushrooms; season
with salt and pepper, add the yolks of two raw eggs, and some
fresh-chopped parsley. Mix well, and fill the cucumbers. Cover with
buttered manilla paper, put a cup of bouillon in the bottom of the pan,
and bake in oven for twenty minutes. Serve as a garnishing for entrees,
or fish; or as a vegetable course, on a platter, with tomato sauce or
meat gravy.
APRIL 23
BREAKFAST
Baked apples with cream
Boiled eggs
Dry toast
Coffee
LUNCHEON
Oysters marine
Clam broth in cups Cheese straws
English chuck steak, maitre d'hotel
White beans with tomatoes
French fried potatoes
Cocoanut meringue pie Coffee
DINNER
Potato soup, Dieppoise
Broiled herring, cream sauce
Hollandaise potatoes
Roast leg of reindeer, port wine sauce
Sweet potatoes flambe with rum
Asparagus tips au gratin
Vanilla charlotte glacee Demi tasse
=English chuck steak, maitre d'hotel.= This steak is cut from the end of
the saddle, near the legs. It should be cut all the way across the
saddle, and about an inch and a half thick. Season with salt and pepper,
dip in oil, and broil. When done put on a platter, cover with maitre
d'hotel sauce, and garnish with lemon and watercress.
=White beans and tomatoes.= Soak two pounds of white beans in cold
water, over night. Then put the beans in a vessel with three quarts of
water, a ham bone, a bouquet garni, and a handful of salt. Bring to the
boiling point, skim, cover, and boil until well done. Remove the ham
bone and the bouquet, and drain off the water. In a casserole put two
ounces of butter and a chopped onion, and simmer until nice and yellow.
Then add four peeled and chopped fresh tomatoes, or a quart of canned
tomatoes, and simmer for thirty minutes. Then add the beans, season with
salt and pepper, and simmer all together for fifteen minutes.
=Oysters, marine.= Same as pickled oysters.
=Potato soup, Dieppoise.= In a sauce pan put three ounces of butter, one
sliced celery root, two leeks, a half dozen sliced parsley roots, and
simmer for five minutes. Then add two pounds of potatoes sliced very
thin, and two quarts of bouillon. Season with salt and pepper, and boil
for forty-five minutes. Just before serving add two rolls that have been
sliced thin and toasted in the oven, and a little fresh-chopped parsley.
=Sweet potatoes flambe with rum.= Boil and peel four sweet potatoes, and
cut in egg shapes. Put in pan with two ounces of butter and roast until
nice and yellow. Then add a little salt and a teaspoonful of sugar,
heat, and then put in chafing dish. Pour two ponies of rum on top,
light, and bring to the table flaming.
=Vanilla charlotte glacee.= Line a pudding mould with lady fingers, fill
with vanilla ice cream, unmould, and decorate with whipped cream and
glace cherries.
=Dartois Chantilly.= Roll some puff paste with six turns, and about
one-quarter inch thick. Cut in strips two inches wide and four inches
long. Place them in a wet pan about one-half inch apart, and let them
set for a few minutes, then brush over with egg, and with the point of a
small knife mark a line about one-eighth inch deep all around the cakes,
and about one-quarter inch from the edges. Bake in rather hot oven for
about twenty-five minutes. Remove the top while hot, and empty the cake,
leaving only the dry crust. Fill with sweetened whipped cream, vanilla
flavor, after cooling.
APRIL 24
BREAKFAST
Orange marmalade
Finnan haddie in cream
Baked potatoes
Rolls
Oolong tea
LUNCHEON
Eggs en cocotte, plain
Ripe California olives
Sand dabs, meuniere
Cold asparagus, vinaigrette
Strawberry short cake
Coffee
DINNER
Little neck clams
Burned farina soup
Radishes
Fillet of sole, sauce cardinal
Olivette potatoes
Roast shad and roe, a l'Americaine
Artichokes, Hollandaise
Lettuce salad
English rice pudding
Coffee
=Eggs en cocotte, plain.= Break one or two eggs in a buttered cocotte
dish, season with salt and pepper, put a little butter on top, and bake
in oven for a few minutes. Serve on napkin or paper doily.
=Burned farina soup.= Melt in a casserole one-half pound of butter; when
hot add three-quarters of a pound of farina, and roast on top of the
range, stirring with a wooden spoon so it will not stick to the bottom.
Cook until the color of a chestnut, then add two quarts of boiling
water, season with salt and pepper, and boil for one hour. This is a
good soup for Friday.
=Fillet of sole, cardinal.= In a buttered saute pan put four fillets of
sole, season with salt and white pepper, add one-half glass of white
wine, cover with buttered paper, and bake in oven for ten minutes.
Remove the fillets to a platter, and to the saute pan add one pint of
white wine sauce. Bring to a boil and then stir in two tablespoonfuls of
lobster butter. When the butter is melted strain the sauce over the
fish.
=Roast shad and roe, a l'Americaine.= Secure from the fish dealer a
fresh shad with the roe inside, and without the belly cut open. In a
roasting pan put four ounces of butter, one chopped onion, a carrot cut
in very small dices, a spoonful of chopped parsley, and a bay leaf,
clove, and a garlic clove, all chopped fine. Place the fish on top,
season well with salt and pepper, put a few bits of butter on top of the
fish, and place in the oven. Baste continually, and if the pan becomes
too dry, add one-half glass of white wine, baste, and then add one-half
glass of water. Bake for about an hour in a moderate oven. When done
place on a platter and pour the sauce in the pan over the fish. A
spoonful of Worcestershire sauce, and the juice of a lemon or two, may
be added to the sauce if desired.
=English rice pudding.= Three pints of milk, one-quarter of a pound of
rice, one-quarter of a pound of sugar, and one-half of a vanilla bean
split in two. Boil the milk with the vanilla bean, then add the washed
rice, and cook for about forty minutes. Add the sugar and boil again for
a few minutes, turning carefully with a wooden spoon, so it will not
stick to the bottom. Then remove from the fire, add one cup of thick
cream, and pour into deep china vegetable dishes, and bake in a hot oven
until brown on top. Use one large dish for baking, or individual ones,
as desired.
APRIL 25
BREAKFAST
Grapefruit a la Rose
Boiled eggs
Dry toast
Coffee
LUNCHEON
Consomme in cup
Fillets of sand dabs, sauce verte
Leberkloese (liver dumplings)
Sauerkraut
Boiled potatoes
Escarole and chicory salad
Port de Salut cheese and crackers
Coffee
DINNER
Cream of potatoes
Pickles
Tenderloin steak, a la Polonaise
Spinach with eggs
Mashed potatoes
Lettuce and alligator pear salad
Orange custard pie
Coffee