black skin. Lift off the four fillets complete, spreading the two sides
apart with two toothpicks, so they will not touch. Dip in milk, then in
flour, and then in beaten eggs and fresh bread crumbs, the lower side
only. Dip the top side in milk and flour. Season well with salt and
pepper, and place in a pan with butter, and two ounces of butter on top
of the fish. Bake in the oven, basting continually until done. Then put
the sole on a platter, remove the toothpicks and fill the space with two
ounces of butter that has been mixed with salt, pepper, a little chopped
parsley, one spoonful of meat extract, and the juice of one lemon. Place
the platter in the oven just long enough to melt the butter. Garnish
with parsley in branches and lemons cut in half. The whole sole may be
fried in swimming lard instead of baking, if desired. This way is
easier, but is not the correct one.
=Filet mignon, Cheron.= Sprinkle four small tenderloin steaks with salt
and pepper, roll in oil, and broil; or saute in pan with butter. Place
on a platter, cover with Bearnaise sauce, lay a slice of truffle on top
of each, and have for each fillet one artichoke bottom filled with
macedoine of vegetables.
=Victoria punch.= Two pounds of sugar, two quarts of water, and the
juice of six oranges, mixed. Then add a small glass of rhum, a small
glass of kirsch, and a glass of sauternes. Freeze. Serve in glasses,
covered with a meringue made with the white of three eggs and one-half
pound of sugar.
MAY 26
BREAKFAST
Preserved pears
Broiled salt mackerel with melted butter
Baked potatoes
Rolls
Coffee
LUNCHEON
Cantaloupe
Poached Eggs, Vanderbilt
Breaded veal cutlets, tomato sauce
Spaghetti in cream
Allumettes (cake)
Coffee
DINNER
Consomme aux pluches
Ripe California olives
Fillet of halibut, sauce Venitienne
Roast tame duck, apple sauce
Asparagus Hollandaise
Potatoes au gratin
Lettuce and grapefruit salad
Souffle glace
Assorted cakes
Coffee
=Poached eggs, Vanderbilt.= Make a puree of fresh mushrooms and spread
over toast. Lay a poached egg on top, and cover with sauce Madere.
=Breaded veal cutlets, tomato sauce.= Have your butcher cut four veal
cutlets from the leg, and about one-third of an inch thick. Season with
salt and pepper, roll in flour, then in beaten eggs, and finally in
fresh bread crumbs. Heat a half cup of melted butter in a frying pan,
and fry the cutlets. Serve on a platter with tomato sauce.
=Spaghetti in cream.= Boil half a pound of spaghetti in two quarts of
water seasoned with a little salt, and when soft drain off the water.
Melt an ounce of butter in a casserole, add one-half spoonful of flour,
one-half cup of boiling milk, and one-half cup of cream, season with
salt and pepper, and boil for five minutes. Pour over the spaghetti,
adding a half cup of grated Parmesan or Swiss cheese.
=Consomme aux pluches.= Slice a head of lettuce and two leaves of
tarragon very fine. Boil in two quarts of consomme for thirty minutes.
Add some chervil before serving.
=Fillet of halibut, sauce Venitienne.= Put four fillets of halibut in a
buttered saute pan, season with salt and pepper, add one-half glass of
white wine, cover with buttered manilla paper, and bake in the oven for
fifteen minutes. Then place the fish on a platter, put in the saute pan
one pint of white wine sauce, and simmer for a few minutes. Then add two
spoonfuls of green coloring, and strain over fish.
=Sauce Venitienne.= Use any kind of white meat or fish sauce, depending
upon what it is to be used with, and color with green vegetable
coloring. Use enough color to make the sauce bright green.
=Souffle glace (plain).= Whip a pint of rich cream. Beat the yolks of
four eggs with one-quarter pound of sugar, until very light, then add
the cream to it. Beat the whites of five eggs very stiff, and add to the
cream. Put into fancy paper cases, specially made for this purpose, and
freeze in the ice cream box. If you have no ice cream box, put them in a
thin vessel, cover tightly, and pack in cracked ice with rock salt mixed
with it.
MAY 27
BREAKFAST
Fresh raspberries with cream
Shirred eggs with bananas
Dry toast
Coffee
LUNCHEON
Eggs, presidential
Frogs' legs, Greenway
Broiled squab chicken on toast
Souffle potatoes
Hearts of romaine, Roquefort dressing
Strawberries a la mode
Lady fingers Coffee
DINNER
Creme cardinal
Radishes
Crab meat, gourmet
Small tenderloin steak, Fedora
Artichokes, sauce mousseline
Watercress, salad
Wine jelly, au Chartreuse
Assorted cakes Coffee
=Shirred eggs with bananas.= Peel a banana and slice it very fine. Put
half and half in two buttered shirred egg dishes, and allow to become
hot. Then put two eggs in each dish, season with salt and pepper, put in
oven and cook.
=Eggs, presidential.= Boil until quite soft some left-over roasted or
boiled chicken, mix with a little cream sauce, season well, and pass
through a fine sieve. Place on artichoke bottoms, put on a buttered
dish, and set in oven to get hot. Then lay a poached egg on top, cover
with well-seasoned cream sauce, and put two slices of truffle on top.
=Frogs' legs, Greenway.= Cut a dozen frogs' legs in two, and sprinkle
with salt and pepper. Melt two ounces of butter in a saute pan, add the
frogs' legs and simmer for five minutes, then add a spoonful of flour
and simmer again for a few minutes. Then add one-half glass of white
wine, one cup of chicken broth, or any kind of clear white broth, some
chopped chives, parsley and chervil, and cook for five minutes. Before
serving season well, and bind with the yolk of one egg and one-half cup
of cream.
=Strawberries, a la mode.= Selected strawberries with vanilla ice cream
on top.
=Raspberries, a la mode.= Prepare in the same manner as strawberries a
la mode.
=Creme cardinal.= Pound the shells of two lobsters very fine, in a
mortar. Then put in a casserole with three ounces of butter, a sliced
onion and carrot, one leek and a little celery, and simmer for twenty
minutes. Take care that it does not burn, and simmer slowly. Then add
three ounces of flour, mix well, add two quarts of milk, season well
with salt and a little Cayenne pepper, boil for half an hour, and then
strain through a fine sieve or cheese cloth. Return to the casserole,
bring to a boil, and bind with the yolks of two eggs and one-half cup of
cream. Put in a soup tureen. Cut the tail of a lobster and two truffles
in small dices, put them in a casserole, season with salt and a little
Cayenne pepper, add a pony of good brandy and a pony of dry sherry,
bring to a boil, and pour into the soup.
=Small tenderloin steak, Fedora.= Season four small tenderloin steaks
with salt and pepper, roll in oil, and broil; or saute in butter. When
done place on top of a thin slice of heated, or fresh-boiled, ham, and
cover with Bordelaise sauce.
MAY 28
BREAKFAST
Strawberry jam
Calf's liver and bacon
Baked potatoes
Rolls
Coffee
LUNCHEON
Grapefruit with chestnuts
Eggs, Columbus
Broiled pig's feet, tomato sauce
Mashed turnips
Cannelons a la creme
Demi tasse
DINNER
Consomme, profiteroles
Lyons sausage
Sand dabs, Grenobloise
Broiled chicken, Tyrolienne
Potatoes chateau
String beans in butter
Chiffonnade salad
Fresh raspberry cup
Macaroons
Coffee
=Eggs, Columbus.= Put some green peppers in hot, swimming lard for a
minute. Then peel and cut in orange shape. Cut some pimentos in orange
shape. Heat both in warm butter, lay two of each on each poached egg on
toast.
=Cannelons a la creme.= Roll out half a pound of puff paste, that was
made with six turns, to about one-eighth inch thick. Cut in strips eight
inches long and one inch wide. Wash with egg, and roll on buttered
sticks about one inch in diameter. Place on pan and bake in moderate
oven. Remove the sticks while hot. When cold fill with sweetened whipped
cream.
=Cornets a la creme.= Same as for cannelons, but roll the strips around
cornecopia shaped sticks, or tins.
=Consomme, profiteroles.= Make a cupful of cream puff paste, add two
spoonfuls of grated cheese, put in pastry bag with round tube, and dress
on pan. Make very small, about the size of a pea. Put in oven and bake.
Serve separate with hot consomme.
=Sand dabs, Grenobloise.= Remove the skins from four sand dabs, dry with
a towel, season with salt and pepper, roll in flour, and fry in pan with
butter. Remove to a platter. Put two ounces of butter in the pan, cook
until the color of hazelnuts, and pour over the fish. Sprinkle with
chopped parsley, and lay two slices of lemon on top of each fish.
=Broiled chicken, Tyrolienne.= Cut a spring chicken in four, lay in a
deep porcelain dish, sprinkle with salt and pepper, add one shallot or
small onion, chopped fine, a little chopped parsley and tarragon, two
cloves, and half a cup of olive oil. Let it stand for one hour. Then
take out the chicken and roll in freshly made bread crumbs, and broil
slowly for fifteen minutes. Place on a platter and garnish with two
lemons cut in half, and parsley in branches. Serve remoulade sauce
separate.
MAY 29
BREAKFAST
Gooseberries with cream
Boiled eggs
Toast Melba
English breakfast tea
LUNCHEON
Assorted hors d'oeuvres
Clam broth in cups
Fried smelts, sauce Tartar
Asparagus Polonaise
Cornet a la creme
Coffee
DINNER
Potage Albert
Sardines on toast
Boiled Lake Tahoe trout, pepper sauce
Hollandaise potatoes
Shad roe, Bordelaise
Peas and carrots in cream
Lettuce and grapefruit salad
Jelly roll
Demi tasse
=Potage, Albert.= Two-thirds puree of potato soup and one-third very
thick Consomme Julienne.
=Boiled lake trout, pepper sauce.= Put two trout in a fish kettle filled
with water. Season with salt, add a sliced onion, one carrot, a bouquet
garni, and a spoonful of whole black peppers tied in a cheese cloth.
Boil until done. Put the fish on a napkin, and garnish with small round
boiled potatoes, parsley in branches, and quartered lemons. Serve pepper
sauce separate.
=Pepper sauce.= Crush with a bottle on a hardwood table or marble one
spoonful of whole black peppers. Put the crushed peppers in a casserole
with a glass of white wine. Boil until nearly dry, add a pint of cream
sauce, boil a minute, and strain through a cheese cloth. Season with
salt.
=Shad roe, Bordelaise.= Place four shad roe in a buttered pan, season
with salt and pepper, put a few pieces of butter on top, put in oven and
cook for five minutes, basting all the time. Then sprinkle with three
very finely chopped shallots, a little chopped parsley, chervil and
chives, and the juice of one lemon. Bake in oven, and serve on platter
with its own sauce.
=Jelly roll.= One-half pound of flour, six eggs, one-half ounce of
baking powder, and some vanilla flavoring. Sift the flour and baking
powder together. Beat the sugar and eggs together until light, then add
the flour and flavoring, and mix. Spread very thin on paper, place in
pan and bake. When done turn over on a paper that has been dusted with
sugar. Peel the paper from the bottom of the cake at once. Spread with
some jelly or marmalade, and roll up tightly. When cold cut in slices.
MAY 30
BREAKFAST
Sliced peaches with cream
Fried eggs with chives
Dry toast
Coffee
LUNCHEON
Cantaloupe
Frogs' legs saute a sec
Blood pudding, sauce Robert
Mashed potatoes
Escarole and chicory salad
Apple turnover
Demi tasse
DINNER
Consomme Venitienne
Fillet of halibut, Lilloise
Tournedos, Bayard
Jets de houblons
Potatoes a la Reine
Green corn
Hearts of romaine, egg dressing
Mousse au chocolat
Small cakes Coffee
=Fried eggs with chives.= Put an ounce of butter in a frying pan, break
four eggs into the pan, season with salt and pepper, sprinkle some
chives, chopped very fine, on top of the eggs, and fry.
=Blood pudding, sauce Robert.= Get two pounds of blood pudding from the
butcher, put in frying pan with one ounce of melted butter, and fry for
about fifteen minutes. Serve on a platter covered with sauce Robert.
=Apple turnovers.= Roll out some puff paste about one-eighth inch thick.
Cut with a round cutter about four inches in diameter. Wet the edges
with water, place a spoonful of chopped apples mixed with sugar and a
little cinnamon on the center, and fold over, bringing the edges
together, press a little, wash the top with beaten eggs and bake. When
nearly done dust some powdered sugar on top, and return to oven until
glaceed.
=Consomme Venitienne.= In a bowl mix one and one-half spoonfuls of flour
with three whole eggs and a little salt. Let this run through a colander
into a quart of boiling consomme. Continue boiling for two minutes.
=Fillet of halibut, Lilloise.= Place four fillets of halibut in a
buttered pan, season with salt and pepper, add a half glass of white
wine, cover with buttered paper, and set in oven for ten minutes. Then
put the fillets on a platter, and put in the fish pan one-half pint of
white wine sauce and one-half pint of tomato sauce. Bring to a boil, and
strain. Cut two slices of bacon in strips like matches (Julienne style),
fry, and put in the sauce. Also add six leaves of tarragon chopped fine,
season well, and pour over the fish.
=Tournedos, Bayard.= Season four small tenderloin steaks with salt and
pepper. Heat two ounces of butter in a saute pan, and saute the fillets.
Dress on toast spread with foie gras. Pour over them sauce Madere, to
which has been added some sliced fresh mushrooms saute in butter.
Garnish with small round chicken croquettes, about one inch in diameter.
=Mousse au cafe.= Mix the yolks of six eggs with one-quarter pound of
syrup at about twenty-eight degrees. Put in a basin in bain-marie and
cook until it thickens. Remove from the fire and beat until cold. Add
one-half cup of strong coffee and one pint of whipped cream. Mix well,
put in mould and freeze. Serve decorated with sweetened whipped cream.
=Mousse au chocolat.= Same as above, but flavor with two ounces of
melted cocoa or chocolate, instead of coffee.
MAY 31
BREAKFAST
Fresh strawberries with cream
Breakfast sausages with apple sauce
Rolls
Coffee
LUNCHEON
Canape Norway
Eggs Biarritz
English mutton chops, tavern
Camembert cheese with crackers
Coffee
DINNER
Creme Congalaise
Bass, Nicoise
Potatoes nature
Chicken saute, demi-deuil
Timbale of rice
Flageolets in butter
Alligator pear salad
Peach, Bourdaloue
Assorted cakes
Demi tasse
=Canape Norway.= Spread four pieces of toast with butter, lay thin
slices of smoked salmon on top, trim to diamond shape, and dress on
napkin. Garnish with parsley and lemon.
=Eggs, Biarritz.= Spread four pieces of toast with anchovy butter, lay
on each piece a hard-boiled egg cut in two. Put a stuffed olive on each
half of egg.
=Creme Congalaise.= Add a spoonful of curry powder to a cream of chicken
soup. Also add the breast of a boiled chicken cut in small dices.
=Bass, Nicoise.= Cut a three-pound bass in slices about one inch thick.
Put in a buttered fish pan, season with salt and pepper, spread over the
top one-half teaspoonful of chopped garlic, four peeled and chopped
tomatoes, some chopped parsley, and three ounces of butter in small
bits. Put in oven and bake for twenty minutes. Serve from pan, direct
from the oven. Other large fish may be prepared in the same manner.
=Chicken saute, demi-deuil.= Cut a spring chicken in four, season with
salt and pepper, put in a saute pan with two ounces of butter, and
simmer for five minutes, without allowing to get color. Then sprinkle
with a spoonful of flour, and simmer again. Then add a cup of chicken
broth or white bouillon, and boil for ten minutes. Then remove the
chicken to a platter. Mix one-half cup of thick cream and the yolks of
two eggs, and let it run into the boiling sauce. Season well, and
strain. Slice one-half can of French mushrooms and two truffles, and add
to the sauce. Heat, and pour over the chicken.
=Timbale of rice.= Make a risotto. Butter four timbale moulds, fill with
risotto, and turn over on a platter. Serve with any desired sauce, such
as supreme, cream, tomato, Madeira, etc. Or serve plain, as a garnish.
JUNE 1
BREAKFAST
Blackberry jelly
Ham and eggs
Rolls
Coffee
LUNCHEON
Little Neck clams on half shell
Consomme in cups
Cheese straws
Fried calf's brains, tomato sauce
Potatoes au gratin
Cold asparagus, mustard sauce
Raspberries a la mode
Sponge cake Demi tasse
DINNER
Rocol soup, a la Russe
Boiled salmon, sauce diplomate
Larded tenderloin of beef, St. Martin
Green corn
Fresh Lima beans
Potatoes Marquise
Chicory salad with a chapon
Vanilla plombiere
Macaroons Coffee
=Fried calf's brains, tomato sauce.= Cut two cold boiled calf's brains
in two lengthwise, season with salt and pepper, roll in flour, then in
beaten eggs, and then in fresh bread crumbs. Fry in very hot swimming
fat, and serve on napkin with parsley and lemon. Serve tomato sauce
separate.
=Boiled calf's brains.= Let two fresh calf's brains soak in cold water
for an hour, so the blood will run out. Then remove the skin with the
fingers. Put in a casserole, cover with cold water, add salt, a bouquet
garni, one-half of an onion, sliced, one-half of a carrot, sliced, and
one-half of a wine-glassful of vinegar. Bring to the boiling point,
skim, and let slowly simmer for ten minutes. Remove from the water and
serve on napkin, with parsley and lemon. Serve melted butter, or other
sauce, separate.
=Rocol soup a la Russe.= In a casserole put one veal knuckle, one pound
of shin of beef, two slices of raw bacon, two slices of raw ham, and one
soup hen. Cover with four quarts of water, add a spoonful of salt, bring
to a boil, and skim well. Then add two carrots, two onions, two turnips,
and a bouquet garni. As the meats become soft remove and cut in small
squares. Then strain the broth through a cheese cloth into another
casserole. Take off the fat from the top and bring to a boil. While it
is boiling let one-half pound of farina run slowly into it. Cook for
fifteen minutes, add the meats, season with salt, pepper, and a little
chopped parsley and fennel.
=Boiled salmon, sauce diplomate.= Serve boiled salmon on a napkin, with
small round boiled potatoes, parsley in branches, and quartered lemons.
Serve sauce diplomate separate.
=Sauce diplomate.= To a pint of cream sauce add a spoonful of lobster
butter and a spoonful of anchovy paste. Stir well, add a little Cayenne
pepper, and three ounces of butter, little by little. Strain and serve.
=Larded tenderloin of beef, St. Martin.= Roast a larded tenderloin, and
make a brown gravy. Put the tenderloin on a platter, and cut one slice
for each person, leaving the remainder whole. Garnish with chickens'
livers saute in butter on each side of the platter. Add three sliced
truffles and one-half glass of Madeira to the brown gravy, and boil for
ten or fifteen minutes. Season well, and pour over the beef.
=Potatoes Marquise.= Same as Duchesse potatoes.
JUNE 2
BREAKFAST
Stewed prunes
Boiled eggs
Dry toast
Ceylon tea
LUNCHEON
Cantaloupe
Eggs, Fedora
Lamb chops, Bradford
Sybil potatoes
String bean salad
Strawberry cream pie
Coffee
DINNER
Consomme Caroline
Ripe California olives in oil and garlic
Fillet of trout, Rachel
Roast duckling, apple sauce
Artichoke bottoms, au gratin
Fresh asparagus, Hollandaise
Escarole salad
Mousse au cafe
Demi tasse
=Eggs, Fedora.= Cut four hard-boiled eggs in two, lengthwise, remove the
yolks and mash with a fork, in a bowl. Then add one-half cup of fresh
bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped
chives and parsley, and one ounce of butter. Mix well, and fill the
boiled whites with the mixture. Then roll in the beaten whites of eggs,
and then in bread crumbs, and fry in hot swimming fat. Serve on a
napkin, with fried parsley. Serve cream of tomato sauce separate.
=Lamb chops, Bradford.= Broil eight nice lamb chops, place on a platter,
and garnish with stuffed hot olives. Pour sauce Madere, to which has
been added whole fresh mushrooms saute in butter, over the chops.
=Consomme, Caroline.= Make a royal with eight eggs to a quart of milk,
or four eggs to a pint; add a little salt, pepper, and some grated
nutmeg. Strain into a buttered mould, set in a bain-marie and boil. When
set, and cold, remove from the mould and cut in small squares. Serve in
very hot consomme with one spoonful of boiled rice to each person.
=Fillet of trout, Rachel.= Cut the fillets from two Tahoe trout. Use the
bones and head to make a sauce Genoise. Put the fillets in a buttered
fish pan, season with salt and pepper, add one-half glass of claret, and
one-half glass of fish stock, bouillon or water, cover, and simmer for
ten minutes. Remove the fish to a platter. Add to the sauce half of the
tail of a lobster, one truffle, six heads of canned mushrooms cut in
small squares, and one dozen small fish dumplings. Pour over the fish.
=Chicory salad with chapon.= Serve the salad with French dressing.
Chapon is a crust of French bread rubbed with garlic, and added to the
salad to flavor same.
JUNE 3
BREAKFAST
Preserved pears
Omelet with parsley
Rolls
Coffee
LUNCHEON
Crab legs, a la Stock
Eggs en cocotte, D'Uxelles
English rump steak, maitre d'hotel
French fried potatoes
Wax beans in butter
Sliced peaches with whipped cream
Lady fingers
Demi tasse
DINNER
Cream of green corn
Salted almonds
Ecrevisses, Lafayette
Roast leg of mutton, au jus
Mashed summer squash
Potatoes, St. Francis
Field salad
Burgundy punch
Assorted cakes
Coffee
=Crab legs, Stock.= For four persons, put two leaves of lettuce on each
dinner plate. Slice fine a head of lettuce and put on top of the lettuce
leaves. Add to each plate one slice of peeled tomatoes, and on top place
four legs of crab, or some crab meat, and two fillets of anchovies on
top of the crab. Put in a salad bowl one spoonful of vinegar, one of
tomato ketchup, one of Chili sauce, two of olive oil, one-half
teaspoonful of Worcestershire sauce, one teaspoonful of salt, a little
paprika, and some chopped chives. Mix well, and pour over the salad on
the plates. Serve very cold.
=Eggs, D'Uxelles.= For individual portions, put in a buttered cocotte
dish one spoonful of D'Uxelles (Jan. 11), break an egg on top, season
with salt and pepper, put a little more D'Uxelles on top of the egg,
then a little grated cheese and small bits of butter, and bake in oven
until egg is set. Serve on a napkin.
=Omelet with parsley.= Beat eight eggs, season with salt, pepper and
chopped parsley, add a spoonful of thick cream, and cook in the usual
manner.
=Burgundy punch.= Two pounds of sugar, two quarts of water, the juice of
six lemons and the rind of one, and one piece of cinnamon stick. Let the
mixture infuse for about two hours. Freeze, and then add one pint of
claret, a small glass of cognac, and a drop of red coloring.
=Whipped cream.= Put one-half pint of double cream into a bowl and whip
until quite stiff, then add two ounces of powdered sugar and a few drops
of vanilla extract. Mix well, and keep in a cool place until needed.
=Sliced peaches with whipped cream.= Peel and slice some ripe peaches,
and sprinkle with a little sugar. Serve in individual dishes with a
spoonful of whipped cream on the side.
=Sliced bananas with whipped cream.= Prepare in the same manner as
peaches.
=Sliced fruits with whipped cream.= Prepare oranges, pears, figs, etc.,
in the same manner as peaches.
=Berries of all kinds with whipped cream.= Hull and wash the berries,
dry in cheesecloth, and prepare in the same manner as peaches.
=Cream of green corn.= Put two pounds of veal bones in a casserole,
cover with cold water, bring to a boil, and cool off in cold water. Put
the bones back in the vessel in from three to four quarts of fresh
water, add a little salt and a bouquet garni, bring to the boiling
point, and skim. Cook for about one hour, then add eight ears of green
corn and one pint of milk, and boil for ten minutes. Then take out the
ears, cut off the grains and chop very fine, or mash in a mortar. Heat
three ounces of butter in a casserole, then add three spoonfuls of
flour, and when heated add two quarts of the strained veal and corn
stock. Bring to a boil, stirring well with a whip. Let it boil slowly,
add the corn, and cook for about thirty minutes. Strain through a fine
sieve or cheesecloth, put back in the casserole, season to taste with
salt and a little Cayenne pepper, stir in two ounces of sweet butter,
and serve hot.
=Ecrevisses, Lafayette.= Ecrevisses, crawfish and crayfish are the same.
Take the tails of twenty-four of the fish and put in saute pan with two
ounces of butter, season with salt and pepper, and simmer for five
minutes. Then add a half glass of sherry wine and simmer until nearly
dry; then add one and one-half cups of thick cream, and boil for five
minutes. Thicken with the yolks of three eggs mixed with one-half cup of
cream. Do not let it quite reach the boiling point after the yolks of
eggs are added. Add a pony of very dry sherry wine, and serve in chafing
dish.
=Mashed summer squash.= Peel three pounds of summer squash, cut in half,
and put in casserole with two ounces of butter, season with salt and
pepper, cover, and cook in oven for thirty minutes. Then strain through
a fine sieve, put back in casserole, add two additional ounces of
butter, and if too thick add a spoonful of thick cream.
JUNE 4