Half of grapefruit with cherries
Baked beans, Boston style
Brown bread
Beignets souffles
Coffee
DINNER
Little Neck clams on half shell
Consomme Ab-del-cader
Aiguillettes of turbot, Bayard
Roast sirloin of beef, fermiere
Lettuce salad
Souffle glace, St. Francis
Assorted cakes
Coffee
=Scrambled eggs with cheese.= Mix ten eggs with one-half cup of cream,
and one-half cup of grated Parmesan or Swiss cheese; season with salt
and pepper to taste. Melt two ounces of butter in a casserole, add the
eggs, and scramble.
=Beignets souffles.= One pint of water, one-quarter pound of butter,
one-half pound of flour, nine eggs, and a pinch of salt. Put the butter
and salt in the water and bring to a boil. Stir in the flour with a
wooden spoon, and work well until it is a smooth paste. Remove from the
fire and work in the eggs, one by one. Form in the size of a walnut, and
drop into hot lard with a soupspoon, and fry until well browned. The
fritters will turn by themselves while frying. When done roll in
powdered sugar to which has been added a little cinnamon, and serve on a
napkin.
=Consomme Ab-del-cader.= Cut some carrots and turnips in half-moon
shape, and boil in salted water. Cut some royal in the same shape. Also
have some profiteroles. Put equal quantities of each in hot consomme,
and also one poached yolk of an egg for each person. Have the consomme
well seasoned.
=Aiguillettes of turbot, Bayard.= Cut four fillets of turbot lengthwise,
and about four inches long and two inches wide. Place in a buttered pan,
season with salt and white pepper, add one-half glass of white wine and
one-half cup of fish stock, or water; cover with buttered paper, and
cook in oven for ten minutes. Then place the fish on a platter, reduce
the broth until nearly dry, add a pint of lobster sauce to which has
been added the tail of a lobster, six heads of French canned mushrooms,
and two truffles, all cut Julienne style. Pour the sauce over the fish
before serving.
=Roast sirloin of beef, fermiere.= Roast sirloin of beef, sauce Madere,
garnished with string beans in butter, carrots in butter, and chateau
potatoes.
=Chicken saute, Archiduc.= Joint a chicken, and season with salt and
pepper. Melt two ounces of butter in a saute pan; when hot add the
chicken and saute for five minutes. Then add two sliced green peppers,
and saute until the chicken is done. Then place the chicken on a
platter, and add another ounce of butter to the saute pan. When the
butter is nice and brown pour the gravy over the chicken, sprinkle with
chopped parsley, and garnish with lemons cut in half.
JUNE 15
BREAKFAST
Sliced peaches with cream
Ham and eggs
Rolls
Coffee
LUNCHEON
Poached eggs a la Reine
Cold sirloin of beef
Rachel salad
Baked apple roll
Coffee
DINNER
Cabbage soup, Normande
Radishes
Salmon steak, Hongroise
Roast chicken
Fresh asparagus, Hollandaise
Georgette potatoes
Chicory salad
Vanilla ice cream
Bouchettes
Demi tasse
=Rachel salad.= Cut some artichoke bottoms, boiled celery, potatoes and
asparagus tips, and two truffles, in Julienne shape. Arrange the
vegetables in a salad bowl in bouquets, place the truffles in the
center, and pour some French dressing over all.
=Baked apple roll.= Roll out one pound of puff paste until it is about
one-eighth inch thick. Spread with chopped apples mixed with a little
powdered sugar and powdered allspice. Wet the edges of the paste with
water and roll up in the form of a big stick. Put in a pan, wash the top
with beaten eggs, and bake in a rather hot oven. When done cut in
slices, and serve with hard and brandy sauces. Plain cream may be served
separate.
=Baked apricot roll, blackberry roll, huckleberry roll, or loganberry
roll.= Prepare in the same manner as apple roll, using the fruit
desired.
=Cabbage soup, Normande.= Separate the outside leaves and the core of a
head of cabbage. Put both the leaves and core in a casserole with five
pounds of beef bones, one onion, one carrot, a bouquet garni, and a
handful of salt. Bring to a boil, season, and boil for two and one-half
hours. Slice the rest of the cabbage very thin, place in another
casserole, add three ounces of butter, and fry until the moisture is
out. Then drain off the butter, and strain the beef and cabbage broth
over it. Let it boil slowly for an hour. Season with salt and pepper,
and add some bread crust cut in small squares and fried in butter.
=Salmon steak, Hongroise.= Cut two slices of salmon one and one-half
inches thick; season with salt and pepper, roll in oil, and broil on
both sides until colored. Then place on a platter, put two ounces of
butter on top, and put in oven to finish cooking. When done place on a
platter and cover with tomato sauce to which a tablespoonful of paprika
has been added.
=Bouchettes.= Make a mixture as for lady fingers. Put it into a pastry
bag, and press out on paper in dots the size of a "quarter." Bake in a
moderate oven. Allow to become cold, spread some jam or marmalade on the
bottom of one and press another one on the jam, making a ball, and so
on. Coat them with a white or pink icing.
=Chocolate bouchettes.= Make as above, coat with chocolate icing.
=Coffee bouchettes.= Make as above, coat with coffee icing.
JUNE 16
BREAKFAST
Sliced figs with cream
Boiled salt mackerel
Baked potatoes
Rolls
Coffee
LUNCHEON
Grapefruit en supreme
Shirred eggs, Antoine
Hamburg steak
Lorraine potatoes
Field salad
Vanilla blanc mange
Assorted cakes
Coffee
DINNER
Consomme Andalouse
Queen olives
Frogs' legs, saute a sec
Filet mignon, Athenienne
Potatoes au gratin
Sliced cucumbers and tomatoes
Plombiere aux marrons
Lady fingers
Coffee
=Shirred eggs, Antoine.= Plain shirred eggs with broiled strips of bacon
on top.
=Vanilla blanc mange.= One pint of milk, one pint of cream, six ounces
of sugar, one ounce of gelatine, and one-half of a vanilla bean. Soak
the gelatine in cold water. Put the milk and the vanilla bean on the
fire together and let them come nearly to a boil. Then remove from the
fire, add the soaked gelatine, and work with a wooden spoon until
melted. Strain, and allow to become nearly cold. Then add the cream, and
beat, on ice, until it begins to thicken. Then put in moulds and set in
ice box for one hour. Turn out of moulds to serve.
=Chocolate blanc mange.= Use two ounces of chocolate instead of vanilla
bean.
=Coffee blanc mange.= Use a cup of strong coffee instead of vanilla
bean.
=Blanc mange aux fruits.= Make a vanilla blanc mange, and just before
putting in moulds mix in one-quarter pound of chopped candied fruits.
=Blanc mange aux liqueurs.= Add to a vanilla blanc mange a glass of
liqueur, such as maraschino, kirschwasser, kummel, rum, or other
liqueur. Add the liqueur just before putting into the mould.
=Consomme Andalouse.= To consomme vermicelli, add just before serving,
one peeled raw tomato cut in very small squares.
=Filet mignon, Athenienne.= Season four small fillets of beef with salt
and pepper, broil or saute them, and serve on a piece of toast with a
slice of broiled ham on top. Cover with sauce Hussarde, and garnish with
peas in butter.
=Sauce Hussarde.= Bring to a boil one pint of sauce Madere, or brown
gravy; add one-half cup of fresh bread crumbs and boil for two minutes.
Then add one ounce of good butter, a little chopped parsley, salt and
Cayenne pepper.
JUNE 17
BREAKFAST
Baked apples with cream
Oatmeal
Dry toast
Coffee
LUNCHEON
Poached eggs, Blanchard
Spring lamb tenderloin, Thomas
Lettuce salad
Sliced fruit with whipped cream
Cakes
Coffee
DINNER
Cream of parsnips
Ripe olives
Fillet of bass, Argentina
Roast duckling, apple sauce
Green corn
Cauliflower, Hollandaise
Romaine salad, Roquefort dressing
Raspberry water ice
Assorted cakes
Coffee
=Poached eggs, Blanchard.= Cut two English muffins in half, toast them,
and lay a slice of broiled ham on each. Put a poached egg on top of the
ham, and cover with cream sauce.
=Cream of parsnips, II.= Put three pounds of veal bones in a casserole,
add three quarts of water and a handful of salt, bring to a boil, and
skim. Then add six sliced parsnips and a bouquet garni, and boil for an
hour; then remove the bones and the bouquet. Put three ounces of butter
in another vessel, heat, then add three spoonfuls of flour, and when hot
add the broth and parsnips. Boil for half an hour, then strain through a
fine sieve, put back in the casserole, season with salt and pepper, and
add a pint of boiling cream.
=Fillet of bass, Argentina.= Put two ounces of butter in a casserole,
add a sliced onion and a sliced carrot, and simmer until done. Then add
a can of sliced French mushrooms, one-half can of sliced pimentos, four
peeled and sliced tomatoes, one cupful of tomato sauce, and a little
salt and pepper. Boil for ten minutes. Place four fillets of bass in a
buttered pan, season with salt and pepper, cover with the above sauce,
and bake in oven until done. Serve the fish from a platter with the
sauce over it.
=Cranberry jelly.= To three quarts of cranberries add two pounds of
granulated sugar and one quart of water. Cook thoroughly, and force
through a fine sieve. Cook the juice for fifteen minutes, and then pour
into individual moulds.
=Crab apple jelly, and marmalade.= To eight quarts of crab apples add
three quarts of water. Boil slowly for an hour, adding more water to
make up for evaporation. Strain through a flannel bag, but do not
squeeze. Measure the juice and add an equal amount of sugar. Boil for
twenty minutes, pour into glasses, and seal when cold. Make a marmalade
of the remainder of the apples left in the bag, by pressing through a
sieve, and then adding an equal amount of cane sugar. Cook until well
done. Flavor with lemon or cinnamon.
=Apricot and peach marmalade.= Cut some firm ripe apricots in half and
remove the stones. Add a few spoonfuls of water and cook until soft.
Strain through a sieve, and add three-quarters of a pound of cane sugar
to every pound of fruit. Crack some of the stones and add the kernels to
the fruit. Continue to stir and cook until it thickens. Then pour
immediately into hot glasses. Allow to become thoroughly cold before
covering. Peach marmalade may be prepared in the same manner.
=Brandied cherries.= Select some fine Queen Anne cherries and cut off
about half of the stem with scissors. Arrange the cherries in glass jars
or bottles. Melt two and one-half pounds of granulated cane sugar with a
very little water, being very careful not to let it scorch. Remove from
the fire and add half a vanilla bean, then add slowly one gallon of
brandy. When cold pour over the cherries, seal well, and keep in a cool
place.
=Brandied peaches.= Rub some sound white peaches with a crash towel to
remove the down. Prick all over with a needle, drop in cold water,
drain, put in a kettle, cover with fresh cold water, and add a small
piece of alum the size of a hazelnut. Place over a fire, stir
occasionally, and as they float to the surface of the liquid take them
out and place in a pan of cold water. Drain, and arrange in quart glass
jars. Pour over brandy enough to cover the peaches.
Seal and put away in a cool place, and let stand for two weeks. Then
drain off brandy into a kettle, and allow three pounds of sugar to each
gallon of brandy. Stir well to melt the sugar. Pour this over the
peaches, seal hermetically, and put away in a cool place.
=Preserved cherries.= To each pound of stoned cherries allow one pound
of granulated cane sugar. Crack some of the stones and tie the kernels
in a piece of gauze, so they may be removed after the boiling. Then put
all in a preserving kettle, boil, and skim, until the syrup is clear.
Then put the cherries in jars; boil the syrup a little longer, and pour
over the fruit.
=Preserved green gage plums.= Use a pound of sugar for each pound of
plums. Have the fruit clean and dry, and prick all over to keep the
skins from breaking. Melt the sugar with as little water as possible,
and when boiling add the plums, a layer at a time. Boil for a few
minutes, then lift out with a skimmer and place singly on a dish to
cool. Continue in this way until the plums are removed. When the last
layer is finished return the first ones cooked to the kettle, and
continue in reverse order, and boil until transparent. Then take out and
arrange closely in glass jars. When all are in the jars pour the hot
syrup over them, and seal.
JUNE 18
BREAKFAST
Stewed prunes
Boiled eggs
Rolls
Coffee
LUNCHEON
Hors d'oeuvres varies
Pompano saute, meuniere
Cold duckling and ham
Orloff salad
Camembert cheese
Coffee
DINNER
Consomme Irma
Lyon sausage
Fillet of sole, Talleyrand
Saddle of lamb, Souvaroff
String beans in butter
Mashed potatoes
Chiffonnade salad
Angel cake
Demi tasse
=Orloff salad.= Cut out the flesh from two cantaloupes and cut in
one-half inch squares. Arrange in a circle in a salad bowl, and in the
center put four buttons of artichokes cut in the same manner. Pour
one-half cup of French dressing over all.
=Consomme Irma.= Boil one calf's brains, cut in small squares, and add
to a quart of well-seasoned consomme.
=Fillet of sole, Talleyrand.= Lay four fillets of sole flat on the table
and spread with fish force meat (Feb. 11), and sprinkle with a little
chopped truffles. On top of each lay another thin fillet, season well
with salt and pepper, roll in flour, then in beaten eggs, and finally in
fresh bread crumbs. Fry in swimming lard for about ten minutes. Serve on
a napkin garnished with parsley in branches and quartered lemons; and
with Tartar sauce separate.
=Saddle of lamb, Souvaroff.= Roast a saddle of lamb, place on a platter,
and garnish with a canful of cepes saute, and raw horseradish root
shaved or scraped with a knife. Cover with brown gravy made from the
lamb gravy.
=Angel cake, or angel food.= One pint of whites of eggs (it will require
about sixteen), one pound of sugar, ten ounces of flour sifted with
one-half teaspoonful of cream of tartar, and the flavor desired. Beat or
whip the whites of eggs very stiff, then gradually put in the sugar and
vanilla, lemon or orange flavor; and finally stir in the flour. Put in
mould and bake in a very slow oven. When cold glace with white icing.
JUNE 19
BREAKFAST
Stewed rhubarb
Broiled honeycomb tripe
Saratoga chips
Rolls
Coffee
LUNCHEON
Eggs, Oudinot
Fried smelts, Tartar sauce
Paprika schnitzel
Boiled rice
Baked apricot roll
Demi tasse
DINNER
Potage paysanne
Aiguillettes of flounder, Rochefoucault
Roast squab chicken
Artichokes, sauce mousseline
Carrots, Vichy
Potato croquettes
Alligator pear salad
Blackberry pie
Coffee
=Eggs, Oudinot.= Cut four hard-boiled eggs in two lengthwise. Take out
the yolks and put in a salad bowl, add one-half cup of fresh bread
crumbs, one raw egg yolk, and season with salt, pepper, and a little
chopped parsley. Mix well, and then stuff the whites of eggs. Place on a
buttered dish, cover with cream sauce, sprinkle with grated cheese, put
small bits of butter all over the top, and bake in oven until brown.
=Potage paysanne.= Cut a carrot, white turnip, parsnip, and a small head
of green cabbage in round slices the size of a silver half dollar. Put
in a casserole with three ounces of butter, salt and a pinch of sugar.
Cover casserole and put in oven and simmer until vegetables are done. Be
careful not to burn, and when turning do not break the vegetables. When
the vegetables are cooked add two quarts of bouillon, stock, or chicken
or beef broth, and cook for half an hour. Before serving add chopped
chervil, and season with salt and pepper.
=Aiguillettes of flounder, Rochefoucault.= Place four flat fillets of
flounder in a buttered pan, lay some sliced lobster on top, season with
salt and pepper, add one-half glass of white wine and one-half glass of
water, cover with buttered paper, and put in oven for ten minutes. Then
remove the fillets to a platter. Reduce the broth, add one pint of white
wine sauce, and strain. To the sauce add one-half can of French
mushrooms sliced, and two sliced truffles. Pour the sauce over the fish.
=Pompano, Bateliere.= Roll four small California pompano in flour, and
season with salt and pepper. Put three ounces of butter in a frying pan,
heat, add the fish, and saute until nice and brown. Then put the fish on
a platter; and in the pan put two ounces of butter, heat until the color
of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and
garnish with two lemons cut in half.
JUNE 20
BREAKFAST
Fresh strawberries with cream
Waffles, special, with maple syrup
Coffee
LUNCHEON
Poached eggs, Bombay
Imported Frankfort sausages
Potato salad
Brie cheese with crackers
Coffee
DINNER
Consomme Valencienne
Carciofini. Queen olives
Frogs' legs, saute, Dilloise
Porterhouse steak, Jolly
Fresh Lima beans
Julienne potatoes
Endives salad
Chocolate and coffee bouchettes
Demi tasse
=Waffles, special.= One-half pound of flour, one teaspoonful of baking
powder, one spoonful of sugar, one ounce of melted butter, one-half pint
of milk, one pinch of salt, three yolks and three whites of eggs. Mix
the baking powder with the flour, then add the sugar, salt, yolks of
eggs, butter and milk, and make a batter that should not be too stiff
and hard. Beat the whites of eggs very hard, add to the batter, and mix
well. Bake in a well-greased hot iron. (If possible use sour milk.)
=Poached eggs, Bombay.= Put some boiled rice on a platter, lay four
poached eggs on top, and cover with curry sauce.
=Consomme Valencienne.= Boil one-half pound of rice in salted water,
cool; and serve in one quart of hot and well-seasoned consomme. Before
serving add some small leaves of chervil, which should be specially
selected. Grated Swiss cheese should be served separate.
=Frogs' legs, Dilloise.= Cut two dozen frogs' legs in two, season with
salt and pepper, put in saute pan with one ounce of butter, and two
ounces of bacon cut in small squares. Fry for a few minutes until the
bacon is nearly crisp, then add the legs, and simmer for five minutes.
Then add one pint of tomato sauce and boil for ten minutes, very slowly.
Add a few dashes of Tabasco sauce, and season well.
=Porterhouse steak, Jolly.= Get from the butcher a nice porterhouse
steak, about four pounds in weight. Season with salt and pepper, roll in
oil, and broil. When done place on a platter, and cover with sauce
Bordelaise with beef marrow. Place a dozen heads of broiled fresh
mushrooms on top, and sprinkle with chopped parsley.
JUNE 21
BREAKFAST
Cantaloupe
Boiled eggs
Buttered toast
Uncolored Japan tea
LUNCHEON
Antipasto
Shirred eggs, Amiral
Broiled pig's feet, Chili sauce
String bean salad
Italian meringue, with whipped cream
Coffee
DINNER
Little Neck clams on half shell
Puree of cucumber soup
Pompano saute, Bateliere
Rissolees potatoes
Roast chicken
Peas a la Francaise
Lettuce salad
Raspberry shortcake with plain cream
Coffee
=Shirred eggs, Amiral.= Put two eggs in a buttered shirred egg dish and
cook. When nearly done put on top a spoonful of white wine sauce with a
little chopped lobster, mushrooms and truffles in it. Finish cooking,
and season well with salt and pepper.
=Puree of cucumbers.= Peel four cucumbers, and cut in slices. Put them
in a casserole with two quarts of cold water, season with salt, and
bring to a boil. Then drain off the water, cool in cold fresh water, and
drain again. Put three ounces of butter in a casserole, add the
cucumbers, cover, and simmer in the oven for thirty minutes. Then remove
from oven, set on top of range, add three spoonfuls of flour, simmer,
then add one quart of boiling milk and one quart of chicken broth, and
boil for twenty minutes. Strain through a fine sieve, put back in
casserole, season with salt, pepper and a pinch of sugar, add two ounces
of sweet butter and a cupful of heated cream. When butter is melted add
some bread that has been cut in small squares and fried in butter, and
serve.
=Italian meringue.= Put one pound of sugar and one gill of water into a
copper kettle (copper inside and out) and cook to a blow. (See below).
Beat six whites of eggs very hard and dry, and then pour into the cooked
sugar, stirring constantly, and beat well until cold. It will then be a
very smooth meringue paste, which can be used for meringue with whipped
cream, or sherbet, or to make small fancy cakes, or for use in
decorating cakes, pies, tarts, etc.
=How to cook sugar to a blow.= Dissolve one pound of sugar in one gill
of water, and put on fire to cook. After about five minutes of good
boiling dip a skimmer into it and remove immediately. Let the syrup
drain a little, and then blow through. If small air bubbles fly out the
sugar is cooked to a blow. If no air bubbles fly continue cooking until
they do. It may possibly require some time to get it right.
=Peas a la Francaise.= In a casserole put two ounces of butter and a
head of lettuce sliced very fine. Simmer for five minutes, then add two
pounds of shelled peas, six small raw French carrots and one dozen raw
fresh asparagus tips. Season with salt and a pinch of sugar, add one
pint of chicken broth, cover, and simmer for one hour. Serve with
fresh-chopped chervil on top.
JUNE 22
BREAKFAST
Baked pears
Bacon and eggs
Rolls
Coffee
LUNCHEON
Canape Riga
Sweetbreads, Lavaliere
Cold roast beef
Field salad
Lemon water ice
Langues de chat
Demi tasse
DINNER
Consomme Allemande
California ripe olives
Perch au bleu
Potatoes nature
Larded tenderloin of beef, Vigo
String beans in butter
Green corn on cob
Lettuce salad, Russian dressing
Chocolate blanc mange
Assorted cakes Coffee
=Baked pears.= Core one dozen pears, but leave the stems on. Put in a
pan with half a pint of water and half a pound of sugar, and bake in
medium hot oven until soft. Serve either hot or cold, with sauce
separate.
=Baked peaches.= Prick one dozen peaches all over with a fork, and set
them close together in a pan. Sprinkle with one-quarter pound of
granulated sugar, and add just water enough to cover the bottom of the
pan. Bake until soft. Serve cream separate.
=Sweetbreads, Lavaliere.= Prepare some sweetbreads braise, place on a
platter, garnish with peas in butter, and onions glaces. In the gravy
put pieces of parboiled salt pork cut in small dices, and cook for ten
minutes. Pour over the sweetbreads.
=Consomme Allemande.= Mix in a bowl three-quarters of a cupful of sifted
flour, one-quarter of a cupful of milk, two whole eggs, and a little
salt. Let it run through a colander into three pints of boiling
consomme, and boil for five minutes.
=Consomme Xavier.= Same as Consomme Allemande, with the addition of a
little chopped chervil just before serving.
=Perch au bleu.= Put four fresh-killed perch on a platter, and pour a
glassful of white wine vinegar over them. Put in a fish kettle on the
fire, some water, a handful of salt; and one sliced onion, one carrot, a
bay leaf, clove and parsley tied in a bouquet. Boil for five minutes,
then add the fish and vinegar, bring to a boil, and then set on side of
the range for fifteen minutes. Serve on a napkin garnished with small
boiled potatoes, parsley in branches, and lemons cut in half. Serve
Hollandaise sauce separate.
=Larded tenderloin of beef, Vigo.= Lard and roast the tenderloin as
given elsewhere. Serve on a platter garnished with stuffed tomatoes,
Creole. Cover with its own brown gravy.
=Stuffed tomatoes, Creole.= Make a rice Creole (Dec. 23). Peel four
sliced tomatoes, scoop out the insides, season with salt and pepper both
inside and out, and fill with the rice. Place on a buttered pan, put a
small piece of butter on top of each, and bake in oven for ten minutes,
or until the tomatoes are soft. Test with your finger. Serve with tomato
sauce around them; or use as a garnish for entrees.
JUNE 23
BREAKFAST
Fresh raspberries with cream
Omelet with potatoes
Rolls
Coffee
LUNCHEON
Eggs, Basque
Frogs' legs, Tartar sauce
Broiled chicken on toast
Souffle potatoes
Cold artichokes, vinaigrette
Peach compote
Honey cake
Coffee
DINNER
Potage Mongol
Radishes
Planked shad and roe
Roast loin of veal, au jus
Carrots, Vichy
Flageolets in butter
Endives salad
German almond strips
Demi tasse
=Omelet with potatoes.= Use left-over cold baked or boiled potatoes.
Chop up a cupful and put in an omelet pan with two ounces of butter and
fry until golden yellow. Season with salt and pepper, and then add a
dozen beaten and seasoned eggs. Cook the omelet in the usual manner.