butter together until creamy. Then add one egg, and work well again. Add
one gill of molasses, one teaspoonful of powdered ginger, one-half ounce
of soda dissolved in a gill of water; and mix in lightly one pound of
flour. Roll out about one-eighth inch thick, and cut with a round cutter
the size desired. Put them in a buttered pan, brush with egg, and bake
in a moderate oven.
=Potage Fontange.= Make a puree of white beans. Simmer some sliced
sorrel in butter, and add to the soup before serving.
=Fillet of sole, Doria.= Put four fillets of sole in a buttered saute
pan, season with salt and pepper, add a half glass of claret, and cover
with buttered paper. Bake in oven, and when done remove the fish to a
platter. Put in a casserole one ounce of butter, and heat same. Add to
the hot butter one ounce of flour, one cup of stock or bouillon, the
remainder of the claret used in cooking the fish, and one spoonful of
meat extract. Season with salt, pepper, and a teaspoonful of
Worcestershire sauce, boil for five minutes, and strain. Cut some
cucumbers in round balls and simmer in butter. Add to the sauce, and
pour over the fish.
=Tenderloin of beef, Brillat Savarin.= Roast tenderloin of beef, sauce
Madere, garnished with stuffed fresh mushrooms and stuffed tomatoes.
MAY 16
BREAKFAST
Blackberry jam
Buckwheat cakes
Rolls
Coffee
LUNCHEON
Canape St. Francis
Eggs Mirabel
Sour schmorrbraten
Noodles
Roquefort cheese and crackers
Coffee
DINNER
Consomme Tosca
Lyon sausage and pimentos
Crab meat in chafing dish
Chicken saute, Amphitian
Timbale of rice, Creole
Parisian potatoes
Romaine salad
Savarin au kirsch
Demi tasse
=Eggs Mirabel.= Spread some foie gras on four pieces of toast, lay a
poached egg on top of each piece, and cover with sauce Perigueux.
=Sour schmorrbraten.= Rub a six pound piece of rump of beef with salt
and pepper, and a piece of garlic. Place in an earthern pot, add one
sliced onion, one carrot, a little celery, leeks, parsley, two bay
leaves, one sprig of thyme, and two cloves. Boil one quart of white wine
vinegar, pour over all in the earthen jar, and allow to stand in the ice
box from thirty-six to forty-eight hours. Then put two ounces of butter
in a casserole and heat. When hot put in the piece of meat and fry on
all sides until nice and brown, and then remove. Then put two spoonfuls
of flour in the casserole and allow to brown, add one glass of the
vinegar used to pickle the beef, and one and one-half quarts of bouillon
or stock. Then put in the beef again, bring to a boil, and add three
chopped tomatoes. When the beef is soft, slice fine. Reduce the sauce,
season well, and strain over the beef.
=Consomme Tosca.= Peel and cut a cucumber in small squares, boil in salt
water until soft, and then allow to become cool. Cut one-half stalk of
celery Julienne style, and cook in salt water until soft. Cook one-half
pound of large barley in salt water for two hours, and cool. Boil two
quarts of consomme, add two peeled tomatoes cut in small squares, and
boil for two minutes. Add the cucumber, celery and barley, and serve.
=Chicken saute Amphitian.= Joint a chicken, season with salt and pepper,
and saute in butter. When done place on a platter. Slice four heads of
fresh mushrooms, put in a casserole with one ounce of butter, season
with salt and pepper, and simmer till soft. Then add two sliced
truffles, and one-half glass of sherry wine, and boil for five minutes.
Then add one cup of brown gravy (meat or chicken gravy); and pour over
the chicken. Garnish the platter with four timbales of rice, a la
Creole.
=Timbales of rice, Creole.= Prepare some rice Creole, as described
December 23. Butter four timbale moulds, fill with the rice, and then
turn them out. Serve as a garnish, or as a vegetable with tomato sauce.
MAY 17
BREAKFAST
Apple jelly
Omelet with onions
Rolls
Coffee
LUNCHEON
Poached eggs, St. Pierre
Sand dabs, miller style
Lamb hash with peppers
Chow chow
Neapolitan sandwich (ice cream)
Assorted cakes Coffee
DINNER
Creme Bagration Salted Jordan almonds
Fillet of flounder, Circassienne
Tournedos Nicoise Duchesse potatoes
Asparagus, Hollandaise
Escarole and chicory salad
Cherry pie Coffee
=Omelet with onions.= Chop an onion very fine. Simmer slowly until soft,
in an omelet pan in one ounce of butter. Then add eight beaten eggs,
season with salt and pepper; and make the omelet in the usual manner.
=Poached eggs, St. Pierre.= Lay four poached eggs on four pieces of
anchovy toast, and cover with anchovy sauce.
=Anchovy toast. 1.= Mix one spoonful of anchovy paste with one spoonful
of butter, and spread on toast.
=2.= Soak two dozen salt anchovies in cold water for fifteen minutes.
Then dry them and force them through a fine sieve. Mix with two ounces
of butter, and spread on toast.
=Lamb hash with peppers.= Chop an onion and two green peppers, and put
in a casserole with two ounces of butter. Simmer till soft, then add two
pounds of roast or boiled lamb, cut in small squares, and one pound of
chopped boiled potatoes, one cup of bouillon or stock, a little salt and
pepper, and six red peppers (pimentos) cut in small squares. Mix well,
cover, and simmer in oven for forty minutes. Serve on a platter,
garnished with toast cut in triangles, and with chopped parsley on top.
If desired, a spoonful of Worcestershire sauce may be added when mixing
the hash.
=Neapolitan sandwich.= In a brick-shaped mould put three layers of ice
cream of different colors, such as pistache, vanilla and strawberry.
Freeze very hard. Make a layer of sponge cake about one-half inch thick.
Put the brick of ice cream on top of a slice of the cake, and lay
another slice of cake on top of the ice cream. Serve in slices about one
inch thick. The cake should be trimmed to the size of the brick, and
should be cut through crosswise to serve.
=Creme Bagration.= Cream of chicken with small pieces of boiled macaroni
served in it.
=Fillet of flounder, Circassienne.= Put four fillets of flounders in a
flat buttered pan, season with salt and pepper. Lay a slice of cucumber
on top of each fillet, then one slice of peeled tomatoes, then a few
slices of pickles and a teaspoonful of capers. Season with salt and
pepper again, add a glass of white wine, and one-half ounce of butter on
top of each piece of fish, and bake in the oven. Serve hot, direct from
the oven.
=Tournedos Nicoise.= Broil, or saute in butter, a small tenderloin
steak. Dish up on a platter, with Madeira sauce with stuffed olives.
=Stuffed olives.= Cut the stones out of a dozen large green olives, and
fill with chicken force meat (chicken dumplings). Boil in bouillon,
stock, water, white sauce, or any other kind of sauce. Stuffed olives
are used principally in sauces, or as a garnish for meats and fish.
MAY 18
BREAKFAST
California marmalade
Boiled eggs
Butter toast
Chocolate with whipped cream
LUNCHEON
Assorted hors d'oeuvres
Clam broth, Bellevue
Crab meat, au gratin
Broiled mutton chops
French fried potatoes
Sliced tomatoes, French dressing
Lillian Russell
Lady fingers
Demi tasse
DINNER
Consomme aux eclairs
Fillet of sole, Lord Curzon
Roast chicken
Potato croquettes
Cold artichokes, mustard sauce
Broiled fresh mushrooms on toast
Orange coupe
Macaroons
Coffee
=California marmalade.= One grapefruit, one orange, and two lemons.
Shave the fruit very thin, discarding the seeds only. Pack lightly into
an earthern vessel, add just water enough to cover, and allow to stand
from twelve to twenty-four hours. Then bring to a boil, and simmer for
fifteen minutes. Return to the earthern vessel and allow to stand for
another twenty-four hours. Then measure, and add an equal quantity of
sugar, return to stove and boil until it jells. Put up in jelly glasses.
=Lillian Russell.= Cut a nice cantaloupe in half, remove the seeds, and
set each half in cracked ice. Fill with ice cream, with a sprinkle of
maraschino on top.
=Consomme aux eclairs.= Make some small eclairs about one inch long.
Chop a little white meat of chicken very fine, add some salt and a
little whipped cream, and mix well. Split the eclairs and fill with the
prepared chicken meat. Serve on a napkin. Have the consomme very hot,
with a little Cayenne pepper in it.
=Fillet of sole, Lord Curzon.= Cut one green pepper, three heads of
fresh mushrooms, and one peeled tomato in small squares. Put in a saute
pan with one ounce of butter, and simmer. Lay four fillets of flounder
in a frying pan, season with salt and pepper and a chopped shallot,
spread the simmered vegetables on top, add one glass of white wine,
sprinkle with a spoonful of curry powder, cover, and bake ten minutes.
Then remove the fish to a platter. To the pan add one cupful of
Hollandaise sauce and one and one-half cupfuls of tomato sauce. Mix well
and pour over the fish. Now place the platter with the fish and sauce in
a very hot oven and brown slightly.
MAY 19
BREAKFAST
Fresh raspberries with cream
Waffles
Honey in the comb
Coffee
LUNCHEON
Cantaloupe
Eggs, Waterloo
Breaded pork chops, tomato sauce
Lorraine potatoes
Cole slaw
French pastry
Coffee
DINNER
Veloutine aurore
Lake Tahoe trout, meuniere
Cucumber salad
Leg of lamb, Renaissance
Chateau potatoes
Millionaire punch
Assorted cakes
Coffee
=Eggs, Waterloo.= Spread some foie gras on four pieces of toast; place a
poached egg on each, and cover with Bearnaise sauce.
=Veloutine aurore.= Mix two pints of veloute of chicken soup with one
pint of puree of tomatoes.
=Leg of lamb, Renaissance.= Garnish a roast leg of lamb with small
croustades filled with chickens' livers saute au Madere, and artichokes
bottoms filled with macedoine of vegetables. Serve sauce Perigueux
separate.
=Millionaire punch.= Sliced mixed fruits and a few berries soaked in
Chartreuse. Serve in punch glasses with lemon water ice on top.
=Raspberry juice.= Mash some clean ripe raspberries to a pulp, and allow
to stand over night. Then strain through a jelly bag, and to each pint
of juice add one cupful of granulated sugar. Boil for three minutes, and
seal hermetically in bottles, while hot. Other berries or fruit may be
prepared in the same manner. This is a good substitute for brandy or
wine, for puddings or sauces. It also makes a nice drink when added to a
glass of ice water.
=Boiled cider.= Put five quarts of sweet newly-made cider, before
fermentation has set in, in a granite kettle, put on the fire and boil
slowly until reduced to one quart. Seal in a bottle while hot. For mince
pies, fruit cake, etc., use about a gill to a quart of mince meat, or
cake dough.
=Peach with brandy sauce.= Bring one pint of water and one pound of
sugar to the boiling point, add four peeled peaches, and cook slowly
until they are soft. Remove the peaches to a bowl. Reduce the syrup
one-half, add a large pony of brandy, and pour over the peaches.
MAY 20
BREAKFAST
Quince jelly
Oatmeal with cream
Crescents
Chocolate with whipped cream
LUNCHEON
Grapefruit with cherries
Eggs en cocotte, Porto Rico
Filet mignon, Marechale
New peas
Lettuce salad
Camembert cheese with crackers
Coffee
DINNER
Little Neck clams
Consomme Sarah Bernhardt
Ripe California olives
Boiled Tahoe trout, Vatchette
Broiled Porterhouse steak, Bercy
French fried potatoes
String beans
Sliced tomatoes, mayonnaise
Peaches, brandy sauce
Assorted cakes
Coffee
=Eggs en cocotte, Porto Rico.= Butter four cocotte dishes. Cut a peeled
tomato in small squares and distribute in the four dishes, season with
salt and pepper, and simmer for two minutes. Then add a slice of boiled
ham cut in small dices, and a few fresh-cooked asparagus tips. Break an
egg in each dish, season with salt and pepper, put a small piece of
butter on top, and bake in oven for about five minutes.
=Filet mignon, Marechale.= Broil or saute four small tenderloin of beef
steaks, and season well. Slice four heads of fresh mushrooms and chop
four shallots. Put them in a casserole and simmer until done, then add
two truffles sliced fine, and a small glass of sherry wine, and reduce
until nearly dry. Then add two cupfuls of brown gravy, and cook again
for five minutes, season with salt and Cayenne pepper, and pour over the
fillets, on a platter.
=Consomme Sarah Bernhardt.= Consomme tapioca with small lobster
dumplings. Cook a few leaves of fresh tarragon in clear consomme, and
strain into the consomme tapioca before serving.
=Boiled Tahoe trout, Vatchette.= Put two nice Lake Tahoe trout in cold
water, with a little salt, one sliced onion, one carrot, a bay leaf and
a clove, some parsley and chervil. Bring to the boiling point, then set
on side of the range for fifteen minutes. Serve on a napkin, with small
round boiled potatoes, parsley in branches, and quartered lemons. Serve
separate a sauce formed by mixing one cup of Hollandaise sauce, one and
one-half cupfuls of tomato sauce, and a few chopped truffles.
=Broiled Porterhouse steak, Bercy.= Season a four pound Porterhouse
steak with salt and pepper, roll it in oil, and broil. When nearly done
place on a china platter and put on top a mixture of three ounces of
butter, four shallots chopped very fine, a spoonful of chopped parsley,
a little chives sliced very fine, a spoonful of meat extract, and the
juice of two lemons. Put in oven and cook for five minutes. Garnish with
plenty of well-washed watercress, and three lemons cut in half.
MAY 21
BREAKFAST
Pineapple preserves
Boiled eggs
Dry toast
Coffee
LUNCHEON
Antipasto
Consomme in cups
Beef a la mode
Baked potatoes
Hearts of romaine salad
Strawberry cream pie
Coffee
DINNER
Puree Camelia
Radishes. Salted almonds
Boiled salmon, Hollandaise
Potatoes natural
Roast tame duckling
Apple sauce
Potatoes au gratin
Cold asparagus, mustard sauce
Chocolate ice cream
Lady fingers Coffee
=Puree Camelia.= Boil two pounds of green peas in one quart of chicken
broth; with the addition of a bouquet garni. When the peas are soft
remove the bouquet, and strain the soup through a fine sieve. Put back
in casserole, bring to a boil, season with salt and white pepper; and
add three ounces of sweet butter, stirring well to ensure its being
melted.
=Beef a la mode.= Take about five pounds of rump of beef and lard it
with a special larding needle with fresh larding pork. Season with salt
and pepper, and lay in earthen pot. Cover with half claret and half
water, add one sliced onion, one sliced carrot, one bouquet garni; and
allow to stand for twenty-four hours. In a casserole put one spoonful of
melted butter, and when the casserole is hot put the piece of beef in it
and fry brown on both sides. Put the beef on a platter, and add to the
casserole one ounce of fresh butter and two spoonfuls of flour, let it
become brown, then add the wine, water and vegetables used in the
earthen pot, bring to the boiling point, put the beef in it and simmer
until the beef is soft. Place the beef on a platter, and strain the
sauce through a fine sieve. Garnish the beef with carrots, onions
glaces, peas and potatoes.
MAY 22
BREAKFAST
Fresh blackberries with cream
Scrambled eggs with bacon
Southern corn pone
Coffee
LUNCHEON
Canape of raw beef
Clam broth en Bellevue
Sand dabs, meuniere
Potatoes au gratin
Chiffonnade salad
Strawberries Parisienne
Coffee
DINNER
Consomme, quenelles Doria
Broiled halibut, Alcide
Smoked beef tongue with spinach
Baked potatoes
Sorbet Eau de Vie de Dantzig
Assorted cakes
Coffee
=Canape of raw beef.= Chop one-half pound of lean fresh beef very fine,
and season with salt and pepper. Spread four slices of rye bread, first
with sweet butter, and then with the chopped beef. Place on a napkin and
garnish with lettuce leaves filled with chopped onions, sliced pickles,
ripe olives, and two lemons cut in half.
=Strawberries, Parisienne.= Put some nice ripe strawberries in a bowl
and put in the ice box until very cold. Make a sauce by mixing one-half
pint of strawberry pulp, made by passing some strawberries through a
fine strainer or sieve; one-quarter pound of powdered sugar, the juice
of one lemon, and a half pint of whipped cream. Do not whip the cream
too hard. When well mixed pour over the strawberries, and serve on
cracked ice.
=Consomme, quenelles Doria.= Make a cream puff paste. When cold, form
into small balls the size of a pea, and fry in swimming lard. Serve on a
napkin with hot consomme.
=Broiled halibut, Alcide.= Cut the halibut in slices one and one-half
inches thick, season with salt and pepper, roll them in oil, and broil.
To a Colbert sauce add two chopped hard-boiled eggs, and pour over the
fish; which has been placed on a platter. Garnish with six small fried
smelts.
=Southern corn pone.= Mix one quart of yellow corn meal with cold water,
into a soft dough. Add one teaspoonful of salt, a little melted lard,
and a little sugar. Shape with the hands into oval cakes, so that the
impression of the fingers will show. Bake in a well-greased pan in a
very hot oven.
=Smoked beef tongue with spinach.= Put a smoked tongue in a casserole
and cover with cold water, bring to a boil, and then set at the side of
the stove and simmer slowly until soft. Cook some spinach English style,
and place on platter. Slice the beef tongue and place on top of the
spinach. Serve with it either sauce Madere, Champagne sauce, or plain
bouillon.
=Sorbet Eau de Vie de Dantzig.= One pound of sugar, three pints of
water, the juice of two lemons and one orange, and the whites of two
eggs beaten with one gill of maraschino. Freeze, and serve in sorbet
glasses, with Eau de Vie de Dantzig on top. Pour the Eau de Vie on
immediately before serving, so the silver leaves will show.
MAY 23
BREAKFAST
Sliced apricots with cream
Plain shirred eggs
Dry toast
Coffee
LUNCHEON
Eggs Hongroise
Calf's liver saute, sauce Robert
Lyonnaise potatoes
String bean salad
Raspberry cream pie
Demi tasse
DINNER
Little Neck clams
Cooper soup
Queen olives
Crab meat, Suzette
Roast capon, au jus
Potato croquettes
Cold artichokes, mayonnaise
Caramel ice cream
Macaroons
Coffee
=Eggs, Hongroise.= Boil a cup of rice, and spread on a platter, lay four
poached eggs on top. Place some chickens' livers, that have been cooked
saute in butter, around the rice; and cover all with sauce Perigueux.
=Calf's liver saute, sauce Robert.= Slice some calf's liver
three-quarters of an inch thick. Season with salt and pepper, roll in
flour, and fry in melted butter. Place on a platter and cover with sauce
Robert.
=Sauce Robert.= Slice two onions very fine and put in casserole with two
ounces of butter. Simmer slowly until soft; then add a spoonful of flour
and simmer again. Then add one pint of bouillon, one spoonful of
vinegar, two spoonfuls of French mustard, one spoonful of meat extract,
and some salt and pepper. Cook for thirty minutes. Before serving add
some chopped parsley. Serve with boiled beef, tongue, etc.
=String bean salad.= Boil two quarts of cleaned string beans in salt
water. Allow to become cool, place in salad bowl, season with salt and
pepper, add two spoonfuls of white wine vinegar, five of olive oil, and
a little chopped parsley. Mix well.
=Strawberry cream pie.= Line a plate with pie dough and bake it. (Put
some white beans in the pie so it will not lose its shape while baking.
When done remove the beans.) Place a handful of biscuit crumbs in the
bottom, and fill with strawberries. Dust with powdered sugar, and
garnish with whipped cream on top.
=Raspberry cream pie.= Make in the same manner as strawberry cream pie.
=Banana cream pie.= Use sliced bananas, and make in the same manner as
strawberry cream pie.
=Cooper soup.= Slice three large onions and put in casserole with two
ounces of butter. Cover, and simmer until the onions are done. Then add
one and one-half quarts of bouillon, consomme or chicken broth; season
with salt and pepper, and boil for thirty minutes. Strain. Serve toasted
French bread and grated Parmesan cheese separate.
=Caramel ice cream.= Boil one and one-half pounds of sugar with one pint
of water until slightly brown. Add two quarts of milk and stir until the
sugar is dissolved. Mix one pint of milk with the yolks of eight eggs
and stir gradually into the boiling milk until well mixed. Remove from
the fire, add one quart of cream, and freeze.
MAY 24
BREAKFAST
Pineapple preserves
Breakfast sausages
Flannel cakes
Rolls
Coffee
LUNCHEON
Cantaloupe
Fried smelts, Tartar sauce
English mutton chops, XX Century Club
Celery root, beet and field salad
Cottage cheese and crackers
Coffee
DINNER
Consomme aux perles de Nizam
Fillet of perch, St. Charles
Shoulder of lamb, baker's oven style
Romaine salad
Baba au rhum
Coffee
=English mutton chop, XX Century Club.= Secure from the butcher four
English mutton chops with the kidneys. Season with salt and pepper, roll
in oil, and broil. Place on a platter and cover with sauce Madere.
Garnish with four red peppers (pimentos) stuffed with puree of sweet
potatoes.
=Cottage cheese.= Let two quarts of milk become sour. Put in a cheese
cloth and allow to hang for twenty-four hours, so all the water can
drain out. Then put the curd in a salad bowl, season with salt and
pepper, mix well until smooth; or strain it through a fine sieve; then
add a cup of sweet cream, and some chives cut very fine.
=Consomme aux perles de Nizam.= Perles de Nizam is large pearl tapioca.
Boil two quarts of consomme, then add slowly one-half pound of pearl
tapioca, and cook slowly until soft.
=Fillet of perch, St. Charles.= Cut four fillets of perch and place in
saute pan with butter, salt, white pepper, and one-half glass of white
wine. Cover with buttered paper and simmer for ten minutes, then remove
the fish to a platter. Put in the same saute pan one pint of white wine
sauce, and boil for five minutes. Strain, and add a few slices of
truffle, and the tail of a lobster cut in thin slices. Pour over the
fish, and sprinkle some chopped lobster corals over all.
=Shoulder of lamb, baker's oven style.= Season a shoulder of lamb with
salt and pepper, and rub with a piece of garlic. Then place in a deep
earthen flat pan, or a roasting pan about two inches deep. Slice eight
potatoes to the size of a silver dollar, and slice six onions very fine.
Mix together and put on top and around the piece of lamb. Add a bay leaf
and two cloves to the pan, sprinkle with salt, fresh-ground pepper, and
some chopped parsley, add two quarts of water, and put in a baker's
oven; or in the stove oven; and simmer slowly for about two and one-half
hours. Do not cover while cooking, and if the stove oven is used do not
have it too hot. Serve from the pan in which it was cooked.
MAY 25
BREAKFAST
Strawberries with cream
Boiled eggs
Buttered toast
Chocolate with whipped cream
LUNCHEON
Scrambled eggs, Marseillaise
Crab meat, Louise
Corned beef hash, au gratin
Lettuce salad with French dressing
Banana cream pie
Demi tasse
DINNER
Cream soup, a l'Algerienne
Salted pecans
Sole, Colbert
Filet mignon, Cheron
Olivette potatoes
Chicory salad
Victoria punch
Assorted cakes
Coffee
=Scrambled eggs, Marseillaise.= Peel and slice two fresh tomatoes and
put in casserole with two ounces of butter. Simmer for five minutes. Rub
the inside of a bowl with garlic, break twelve eggs in the bowl and beat
them. Add salt and pepper and half a cup of cream, pour into the
casserole and scramble in the usual manner.
=Cream soup, a l'Algerienne.= Boil two sweet potatoes, and force through
a fine sieve. Add two quarts of cream of chicken soup. If too thick add
a little plain chicken broth, or boiling milk, season well, and strain.
Before serving add two cups of boiled rice.