fry in a pan, with butter. Dish up on a round platter, with sliced fresh
mushrooms saute in butter in center. Serve sauce Colbert separate.
=Fillet of beef, Cendrillon.= Roast tenderloin of beef, sauce Madere,
garnished with the following: Shape some potato croquettes in the form
of small patties, about one and one-half inch in diameter and one inch
high. Roll in flour, beaten eggs, and bread crumbs. Mark about an eighth
inch deep on top with a small round cutter, and fry in swimming lard.
Then lay out on a towel, lift out the cover formed by the cutter, and
save. Scoop out the center, fill with a soubise (puree of onions), and
replace the cover.
MAY 6
BREAKFAST
Strawberries and raspberries, with cream
Scrambled eggs
Rolls
Oolong tea
LUNCHEON
Hors d'oeuvres varies
Eggs Chateaubriand
Breaded lamb chops, reforme
Endives salad
Roquefort cheese and crackers
Coffee
DINNER
Lamb broth a la Grecque
Ripe California olives
Lake Tahoe trout, maitre d'hotel
Calf's head, Providence
Roast chicken
Peas
Potatoes au gratin
Watercress salad
French pastry
Coffee
=Eggs Chateaubriand.= Spread some foie gras on a piece of toast, lay a
poached egg on top, and cover with tomato sauce.
=Breaded lamb chops, reforme.= Mix the crumbs made from one loaf of
bread with two slices of chopped ham and one spoonful of chopped
parsley. Season eight chops with salt and pepper, roll in flour, then in
beaten eggs, and finally in the crumbs mixed as above. Fry in hot
butter, and when done place on a platter and pour around them the
following sauce: Cut in small strips, and in equal parts, some gherkins,
beets, fresh mushrooms saute in butter, or canned mushrooms, smoked beef
tongue, and the whites of hard-boiled eggs. Add one pint of good meat
gravy and a spoonful of melted currant jelly. Season with salt and
Cayenne pepper. Serve some of the sauce separate.
=Lamb broth, a la Grecque.= Cut a pound of raw lamb, from the shoulder
or leg, in dices about one-half inch square. In a casserole put three
ounces of butter and set on the stove. When hot add the lamb and one
chopped onion and simmer together for ten or fifteen minutes. Then add
two spoonfuls of flour and one spoonful of curry powder, and simmer for
five minutes, then add two quarts of stock, bouillon or hot water. If
water is used add a bouquet garni. Bring to a boil and cook for fifteen
minutes, then add a cup of washed rice and boil until soft. Season with
salt and pepper, remove the bouquet garni if used, add one tablespoonful
of Worcestershire sauce and a teaspoonful of sugar. Serve with a little
chopped parsley.
=Calf's head, Providence.= Boil a calf's head with the brain and tongue.
Place one piece of each, for each person, on a platter, cover with sauce
Madere with mushrooms and olives.
MAY 7
BREAKFAST
Sliced bananas with cream
Ham and eggs
Rolls
Coffee
LUNCHEON
Crab salad, Louis
Braised mutton chops with string beans
Gendarme potatoes
Orange meringue pie
Demi tasse
DINNER
Little Neck clams
Consomme Vivieurs
Fillet of sole, Suchet
Sweetbreads braise, Godard
Roast leg of reindeer, au jus
Sweet potatoes, Southern style
Puree of salad (vegetable)
Vanilla ice cream
Assorted cakes
Coffee
=Crab salad, Louis.= Arrange lettuce leaves around the inside of a salad
bowl, with a few sliced leaves on the bottom. Put crab meat on top of
the sliced leaves, and a few sliced hard-boiled eggs and sliced chives
on top of the crab meat. In another bowl mix one-half cup of French
dressing with one-half cup of Chili sauce, two spoonfuls of mayonnaise,
salt, pepper, and one teaspoonful of Worcestershire sauce. Pour over the
salad, and serve very cold.
=Braised mutton chops.= Have six chops cut one and one-half inches
thick, season with salt and pepper. In a saute pan on the stove put one
spoonful of fat or lard, and when hot add the chops and fry on both
sides until brown. Then drain off the fat, add two ounces of butter,
sprinkle with a spoonful of flour, add one pint of stock, one crushed
tomato, one bay leaf, one clove; and then simmer slowly for an hour and
a half. When done place the chops on a platter, season the sauce well,
and strain over the chops.
=Consomme Vivieurs.= Make a Julienne of beets, leeks and celery, in
equal parts, parboil in salt water, and finish cooking in consomme. Then
add the breast of a boiled chicken also cut Julienne. Chop a raw beet,
press out the juice and add to the consomme. This will give it a nice
reddish color. Serve croutons diable separate.
=Croutons diable (for soup).= Use either white or rye bread, and cut in
round pieces the size of a quarter of a dollar. Mix some grated Parmesan
cheese with Cayenne pepper, and put on the round pieces of bread. Place
on a flat pan and bake in oven until brown. Serve on a napkin.
=Fillet of sole, Suchet.= Make a Julienne of vegetables in the same
manner as for consomme. Prepare a fillet of sole, au vin blanc. When the
sole is done add the Julienne of vegetables to the white wine sauce,
together with a little chopped tarragon, and pour over the fish. Have
the sauce well seasoned.
=Sweetbreads braise, Godard.= Braise the sweetbreads and dish up on a
platter. Garnish with whole truffles heated in sherry wine, and whole
heads of mushrooms fried in butter, rooster combs, rooster fries, and
sauce Madere around the platter.
MAY 8
BREAKFAST
Guava jelly
Rice cakes
Breakfast sausages
Chocolate with whipped cream
Rolls
LUNCHEON
Grapefruit en supreme au marasquin
Consomme in cups
Finnan haddie in cream
Baked potatoes
Italian salad
Camembert cheese
Coffee
DINNER
Consomme with royal and carrots
Ripe California olives
Crab meat, Belle Helene
Tournedos Bordelaise
Julienne potatoes
Cauliflower au gratin
Fresh strawberry coupe
Assorted cakes
Coffee
=Consomme with royal and carrots.= Boil one quart of French carrots in
salted water. When done, drain off the water and pass the carrots
through a fine sieve. Take a cup of this carrot puree and mix with two
whole eggs and one yolk, season with salt and pepper, and strain again.
Put in a small buttered pudding mould and cook in a bain-marie. When
set, allow to become cool, remove from mould, and cut in any fancy shape
desired. Serve in hot consomme.
=Tournedos Bordelaise.= Either fry in butter or broil a small tenderloin
steak. Dish up on a platter, put some sliced parboiled beef marrow on
top, and cover with Bordelaise sauce.
=Fresh strawberry coupe.= Select some nice strawberries and put them in
a bowl with powdered sugar and a little maraschino, and mix well. Fill
some coupe glasses about half full, pour some of the juice over each,
and fill the remainder of the glass with vanilla ice cream. Decorate the
top with selected strawberries.
=Fresh raspberry coupe.= Use raspberries, and prepare as above.
=Banana coupe.= Use sliced bananas, and prepare in the same manner as
for strawberries.
=Orange coupe.= Use sliced oranges, and prepare as above.
=Grapefruit coupe.= Same as orange coupe, but use a little more sugar.
MAY 9
BREAKFAST
Orange juice
Omelet with cepes
Rolls
Coffee
LUNCHEON
Crab ravigote
Consomme in cups
Chicken a la King
Knickerbocker salad
Baba au rhum
Coffee
DINNER
Puree of white beans, Soubise
Fillet of bass, Duglere
Rack of lamb, Montjo
Sybil potatoes
Artichokes, Hollandaise
Chiffonnade salad
Peach Norelli
Assorted cakes
Coffee
=Knickerbocker salad.= On a long leaf of romaine salad put one slice of
grapefruit, then one slice of orange, and so on until the leaf is full.
Then put four fresh strawberries on top, cover with French dressing and
garnish with whipped cream. Serve on individual plates.
=Puree of white beans, Soubise.= Soak two pounds of white beans in cold
water over night. Then put on fire with two quarts of water, six whole
white onions, one bouquet garni, one ham bone, and two pounds of veal
bones. Season with salt; and skim when it comes to a boil. When the
beans are soft remove the bouquet garni, ham and veal bones, strain the
rest through a fine sieve, and put back on the fire. Bring to a boil,
and stir in three ounces of butter, adding it little by little. Season
with salt and pepper, and if too thick add a little bouillon. Serve
separate, some small squares of bread fried in butter.
=Crab ravigote.= Mix the meat of one boiled crab with a cup of Tartar
sauce and a little Cayenne pepper. With this fill four Eastern crab
shells. These shells are smaller and daintier than the Pacific Coast
variety, and can be obtained from first-class grocers. Sprinkle the tops
with finely chopped parsley, then lay a band of pimento across the
center, parallel this with chopped yolk of egg on one side, and with
chopped whites on the other, and fringe the whole with chopped parsley.
Serve with quartered lemon and parsley.
=Fillet of bass, Duglere.= On a buttered platter put four fillets of
bass, and season with salt and pepper. Sprinkle with a half of an onion,
chopped fine, and a little chopped parsley, tarragon and chervil. Peel
and chop two tomatoes and spread over the top of the fish. Put around
the platter a little brown gravy and one-half glass of white wine. A
spoonful of meat extract diluted with warm water may be used in place of
the gravy if desired. Put a small piece of butter on top of each fillet,
then place the platter in a moderate oven and bake for about thirty-five
minutes. Serve on the same platter.
=Rack of lamb, Montjo.= Roast a rack of lamb, and serve with sauce
Madere, to which has been added a can of French mushrooms and some
stuffed olives.
=Omelet with cepes.= Melt two ounces of butter in an omelet pan, then
add a can of sliced cepes, season with salt and pepper, and fry them.
Then add twelve beaten eggs, and make the omelet. Pour some brown gravy
around the omelet. Cream or tomato sauce may be used, if desired.
MAY 10
BREAKFAST
Cherries
Poached eggs on toast
Broiled bacon
Rolls
Coffee
LUNCHEON
Crab meat in cream
Radishes
Loin of lamb chops, jardiniere
Souffle potatoes
Cold artichokes, mustard sauce
Assorted cheese with crackers
Coffee
DINNER
Consomme Valentienne
Salted almonds
Lake Tahoe trout, meuniere
Chicken saute, Montpensier
Duchesse potatoes
Jets de houblons
Dandelion salad
Dartois Chantilly
Coffee
=Loin of lamb chops, jardiniere.= Season four lamb chops with salt and
pepper, roll in oil, and broil. Then place on a platter, cover with
Madeira sauce, and garnish with bouquets of fresh vegetables; such as
peas in butter, cauliflower Hollandaise; or asparagus tips, string
beans, young carrots, etc. Also add some kind of potatoes.
=Consomme Valentienne.= Make some small dumplings of cream puff paste
and boil in salt water for two minutes. Cook some lettuce, cut Julienne
style, in consomme. Boil some Italian paste. Serve equal parts of each
in boiling consomme.
=Suggestions and recipes for preserves, jellies and pickles.= For jelly
select your fruit before it is too ripe, as the flavor will then be much
better. Put it on the stove and bring to a heat, to facilitate the easy
extraction of the juice. Have a funnel-shaped bag made of flannel, to
strain the juice through. The first time it is strained use a wire sieve
with a revolving wire to crush the fruit. The juice should always be
strained twice, and the second time if the flannel bag is used, and it
is allowed to hang over night and drip, it will be much clearer. Put on
the juice over a good fire and allow it to come to a heat, then add the
sugar, which should be first heated in the oven. Boil rapidly in a pan
with a very large bottom, so that as much surface can be on the stove as
possible. If it is desired that the color be light add a little
gelatine. From fifteen to twenty minutes is long enough to boil it, but
it should not stop boiling during this time. Better success will
probably be had if the jelly is cooked in small quantities. After
pouring the jelly in glasses set in the hot sun until set, and then
cover with melted paraffine.
If corn starch be put in the juice before adding the sugar it will make
it clearer. Use two teaspoonfuls in two tablespoonfuls of water, to
three pints of juice. A teaspoonful of sugar on top of jelly, in the
glass, prevents moulding. (To one pint of juice 11/2 lbs. sugar).
=Preserves.= Small stone jars are best for preserves. If glass jars are
used they should be wrapped in paper to exclude the light. To prevent
preserves from sugaring add a little tartaric acid after they are
cooked.
=Pickles.= Cider vinegar is best for pickles. If vinegar is too strong
dilute it with water. The pickles should be tightly sealed to prevent
the air reaching the vinegar, as this kills it. The vinegar should
always be poured on hot, just as it comes to the first scald--never
allowing it to boil.
Never put up pickles in anything that has held grease; and never let
them freeze. If pickles are put into brine it should be strong enough to
bear an egg. To make the brine, use a heaping pint of salt to each
gallon of water. Put the pickles in bottles, and seal while the brine is
hot. A half bushel of grape leaves added to the barrel of salt pickles
will keep them sound and firm. A slice of horseradish added to each jar
or bottle of vinegar pickles will keep the vinegar clear.
MAY 11
BREAKFAST
Fresh raspberries with cream
Boiled eggs
Buttered toast
English breakfast tea
LUNCHEON
Sardines in oil
Chicken broth in cups
Fried tomcods, Tartar sauce
Broiled honeycomb tripe, Chili sauce
Browned mashed potatoes
Field and beet salad
Lemon meringue pie
Coffee
DINNER
Potage sante
Crab meat, Suzette
Roast ribs of beef, Yorkshire pudding
Stewed corn
French peas
Chiffonnade salad
Grapefruit coupe
Assorted cakes
Coffee
=Broiled honeycomb tripe, Chili sauce.= Roll four pieces of well
seasoned boiled tripe in oil, then in fresh bread crumbs, and then
broil. Heat one-half bottle of Chili sauce, pour on a platter and lay
the tripe on top.
=Preserves. Amount of fruit required.= Seven and one-half pounds of
cherries and seven and one-half pounds of sugar will make one gallon of
preserves.
Fourteen pounds of berries and fourteen pounds of sugar will make five
quarts of jam.
Two quarts of stemmed currants will make two pints of juice. Added to
two pounds of sugar it will make three tumblers of jelly.
Always wash strawberries before removing the hulls, and then put in a
colander to drain. Always select strawberries for their flavor rather
than for their size.
=Strawberry preserves.= Prepare a small quantity at a time to secure the
best results. Make a syrup in a kettle with two pounds of cane sugar and
half a cup of water. Drop the berries into it and cook rapidly for
twenty minutes. Do not stir, but remove any scum which may arise. After
twenty minutes remove the berries and put in tumblers. Cook the syrup
to a jelly and fill up the tumblers with it. Allow to become cold before
covering.
=Blackberry jam.= Four quarts of blackberries, two quarts of nice cooked
apples, four quarts of cane sugar. Boil for twenty-five or thirty
minutes.
=Raspberry or loganberry jam.= In making raspberry jam, if two-thirds
red raspberries and one-third currants are used the jam will be better,
as the berries alone do not contain enough acid. Loganberries are
sufficiently acid. Mash the fruit well, and boil it for twenty minutes.
Weigh, and to every pound of fruit use three-quarters of a pound of
sugar. Boil until when some is placed on a saucer no juice will gather
around it. Put in small jars or glasses, in the same manner as jelly.
=Canned strawberries.= Wash well before hulling. Weigh, and to each
pound of berries add one-quarter pound of cane sugar. Boil for fifteen
minutes. Put in pint jars and seal while hot.
=Apple jelly.= Take ripe Belleflower, or other fine-flavored cooking
apples. Cut in quarters and remove the cores. Drop in water as fast as
cut, to prevent them from turning black. Add a little lemon juice to the
water. When all are ready drain off the water, and put the apples in a
copper preserving kettle. Pour a little water over them and cook until
soft, then strain through a flannel bag. Boil the juice with an equal
weight of sugar, until it jells, and pour while hot into jelly glasses.
=Blackberry jelly.= Heat the berries to the boiling point, mash, and
strain through a flannel bag. Add an equal weight of sugar to the juice,
and boil briskly for twenty-five minutes. Pour into glasses while hot.
MAY 12
BREAKFAST
Nutmeg melon
Shirred eggs
Rolls
Coffee
LUNCHEON
Ecrevisses en buisson
Chicken patties, Toulouse
Broiled Virginia ham
French fried potatoes
Panachee salad
Savarin with strawberries
Coffee
DINNER
Consomme Ravioli
Queen olives
Shad roe, Bordelaise
Fillet of beef, Lombarde
Cold asparagus, vinaigrette
Souffle pudding, Dame Blanche
Coffee
=Chicken patties, Toulouse.= Fill some patty shells with Toulouse
filling, prepared in the same manner as for Vol au vent Toulouse.
=Broiled Virginia ham.= Use either boiled or raw Virginia ham. Cut in
thin slices, broil, and serve on platter, garnished with parsley in
branches.
=Panachee salad.= This is a mixed salad of two kinds of vegetables such as
beans and flageolets, peas and carrots, potatoes and lettuce, beets and
field, etc.
=Consomme Ravioli.= Make some small raviolis and boil them for five or
ten minutes in consomme.
=Shad roe, Bordelaise.= Season four roes with salt and pepper, roll in
oil, and broil; when done put on a platter. Parboil one-half pound of
beef marrow, slice very thin, and lay on top of the broiled roe. Cover
with Bordelaise sauce.
=Fillet of beef, Lombarde.= Roast tenderloin of beef, sauce Madere,
garnished with stuffed tomatoes and potato croquettes.
=Souffle pudding, Dame Blanche.= One-quarter pound of butter,
one-quarter pound of sugar, three ounces of flour, one pint of milk, the
yolks of eight eggs, the whites of eight eggs, and three ounces of
ground blanched almonds. Put the almonds in boiling water for one
second, then immediately put them into cold water, then remove the
skins, and chop them very fine. Mix the butter, flour and sugar into a
hard batter. Put the milk and the almonds on the stove to boil, then add
the batter, and stir until it becomes a creamy mixture. Then remove from
the fire, and add the yolks one by one, mixing well. Beat the whites of
eggs to snow, and mix with the rest. Put in a buttered mould and bake in
a moderate oven for about forty minutes. Serve hot, with cream sauce to
which chopped almonds have been added.
MAY 13
BREAKFAST
Baked apple with cream
Griddle cakes
Maple syrup
Coffee
LUNCHEON
Cantaloupe
Strained onion soup
Croutons Parmesanne
Pickelsteiner stew
Roquefort cheese with crackers
Coffee
DINNER
Potage Turinoise Salted Brazil nuts
Sand dabs, David
Chicken saute, au Madere
String beans in butter
Persillade potatoes
Romaine salad
Peaches Bordaloue
Assorted cakes Coffee
=Croutons Parmesanne.= Four yolks of eggs, two ounces of grated Parmesan
cheese, one-half ounce of salt, a pinch of Cayenne pepper, and the
whites of three eggs. Beat well together the yolks of eggs, grated
cheese, salt and Cayenne pepper. Then add the whites of eggs, beaten
very hard. Put in a buttered pan and bake in a moderate oven. Cut in
diamond shapes while warm.
=Pickelsteiner stew.= Two pounds of veal, two pounds of shoulder of
lamb, and two pounds of pork cut in pieces one and one-half inches
square. Put in a saute pan with two ounces of butter, season with salt
and pepper, and cook until brown; then put in casserole with an onion
chopped fine, and let it become brown, then add one-half cup of flour;
one pint of puree of tomatoes; one quart of bouillon, stock, or hot
water, and a bouquet garni. Cover, and cook for half an hour; then add
two pounds of potatoes cut in one inch squares, and cook until soft.
Serve in casserole, or individual cocotte dishes.
=Potage Turinoise.= One quart of puree of tomatoes and two quarts of
consomme, mixed. Garnish with cooked spaghetti cut one inch long. Serve
about two cupfuls of grated cheese separate.
=Salted Brazil nuts.= Roast in oven one pound of shelled Brazil nuts
until they are brown. Then rub them together to loosen the second skin,
which should be removed. Wet them with a little melted gum Arabic, and
sprinkle with about an ounce of fine table salt. Stir until dry.
=Sand dabs, David.= Salt and pepper four sand dabs, roll in flour, and
fry in butter. Then place on platter and sprinkle with chopped parsley
and the juice of one lemon. Put two ounces of fresh butter in the frying
pan, add one-half cup of fresh bread crumbs, and fry until golden
yellow. Pour over the fish.
=Chicken saute, au Madere.= Joint a spring chicken, season with salt and
pepper. Put a small piece of butter in a frying pan, heat, and add the
chicken. When nice and brown sprinkle with a spoonful of flour and brown
again. Then add a half glass of Madeira wine, simmer a few minutes, add
a cupful of stock or bouillon, and a spoonful of meat extract, and boil
for five minutes. Dress the chicken on a platter, reduce the sauce one
half, season well, and strain through a fine cloth or sieve. Before
pouring over the chicken add a spoonful of dry sherry wine.
=Peaches Bourdaloue.= Prepare in the same manner as Pears Bourdaloue.
MAY 14
BREAKFAST
Fresh strawberry preserves
Scrambled eggs, asparagus tips
Rolls
Coffee
LUNCHEON
Alligator pear cocktail
Broiled Alaska black codfish
Maitre d'hotel potatoes
Fricadellen
Spinach with eggs
Banana coupe
Macaroons
Demi tasse
DINNER
Consomme Diable
Ripe California olives
Boiled salmon, Fidgi
Saddle of lamb, Carnot
Watercress salad
Omelette soufflee a la vanille
Coffee
=Alligator pear cocktail.= Scoop out the inside of one large, or two
small, ripe alligator pears and cut in small pieces. Add one-half cup of
tomato ketchup, one-half teaspoonful of Worcestershire sauce, one-half
teaspoonful of lemon juice, a little salt and paprika, a dash of Tabasco
sauce, and last of all, one-half cup of cream. Mix lightly, and serve in
glasses set in ice. The cocktails should be very cold.
=Fricadellen (Balls of cooked meat).= Use any kind of meat that may be
left over, such as boiled beef, roast lamb, etc. Chop very fine. To each
two pounds of meat add one chopped onion fried in butter, one cup of
bread crumbs, two whole eggs, and some chopped parsley. Season with salt
and pepper and a little grated nutmeg. Mix well, and make into small
balls, like Hamburger. Roll them in bread crumbs, and fry in pan, with
melted butter. When well browned serve on a platter with any kind of
brown gravy, or tomato sauce, or brown butter.
=Consomme Diable.= Cut three thin slices of bread, as for sandwiches,
and spread with two cups of grated Parmesan or Swiss cheese, that has
been mixed with the yolks of two eggs and plenty of Cayenne pepper. Bake
in a hot oven until brown. Cut in small squares or circles, and serve on
a napkin on a platter. Serve the consomme very hot.
=Boiled salmon, Fidgi.= Boil the salmon and serve on a napkin, garnished
with small round boiled potatoes, quartered lemons, and parsley in
branches. Serve sauce Fidgi separate.
=Sauce Fidgi.= One cup of sauce Hollandaise and one cup of sauce Riche,
mixed with one spoonful of melted meat extract. Season well.
=Saddle of lamb, Carnot.= Roast saddle of lamb, with sauce Madere.
Garnish the saddle with six stuffed fresh mushrooms and Parisian
potatoes.
MAY 15
BREAKFAST
Cantaloupe
Ham and eggs
Rolls
Coffee
LUNCHEON
Eggs ministerielle
Koenigsberger klobs
Mashed potatoes
Stewed tomatoes
Ginger snaps
Coffee
DINNER
Potage Fontange
Radishes
Fillet of sole, Doria
Tenderloin of beef, Brillat Savarin
Spinach in cream
Lettuce salad
Strawberry ice cream
Assorted cakes
Coffee
=Koenigsberger klobs.= With a medium-fine meat chopper cut six ounces of
shoulder of lamb, six ounces of shoulder of veal, and ten ounces of fat
and lean pork. Simmer one chopped onion and six shallots in butter, and
add to the meat. Season with salt, pepper, a little grated nutmeg and
Cayenne pepper, and chopped parsley. Add a glassful of water, one dozen
chopped anchovies, a little chopped garlic, two raw eggs, and some
chives, chopped fine. Roll into small round balls about one inch in
diameter. Bring two quarts of thin caper sauce to a boil, and boil the
meat balls in it for about a half hour. Serve in a deep dish with the
sauce.