peppers, and fry for one minute. Then take out and remove the skin, cut
the bottoms off, take out the seeds, and place each pepper in a buttered
cup, with the open end up. Then crack an egg in each pepper, season with
salt, and place the cups in a pan in a little water, and put in oven to
bake. Put some boiled rice on a platter and turn out the peppers with
eggs on top, so they will look like stuffed green peppers. Pour some
brown meat gravy, or tomato sauce, or cream sauce, around them.
=Roast loin of veal, au jus.= See veal kidney roast, Dec. 20.
=Russian dressing, for salads.= Mix in a large bowl one cup of
mayonnaise sauce, three soupspoonfuls of French dressing, two
soupspoonfuls of Chili sauce, two soupspoonfuls of chopped pimentos, one
soupspoonful of chopped green olives, one teaspoonful of Worcestershire
sauce, and season with salt and pepper, if necessary.
=Peach compote.= Peel a dozen peaches and place them in a sauce pan, add
a quart of water, one-half pound of sugar, and one-half of a vanilla
bean. Boil slowly until soft. Strain off the syrup, return to the fire,
and reduce one-half. Pour the syrup over the peaches, and serve when
cold. The peaches may be prepared whole, or cut in half.
=Fruit compotes.= Apple, nectarine, apricot, prune or plum compote may
be prepared in the same manner as peach compote.
=Langue de chat, I.= Work a quarter pound of butter with a quarter pound
of sugar until creamy. Then add four eggs, one by one, and keep on
working until very smooth. Add a few drops of vanilla extract and a
quarter pound of flour, and mix lightly. Put into a pastry bag and dress
on a buttered pan in the shape of small thin lady fingers. Bake for a
few minutes in a rather hot oven.
=II.= One-quarter pound of sugar, one-quarter pound of butter,
one-quarter pound of flour, the whites of three eggs, and a little
vanilla flavor. Mix the sugar and butter until creamy; add the whites of
eggs that have been well whipped to snow; add the flour and flavoring,
and mix lightly. Dress on buttered pan like lady fingers, but smaller.
Bake and remove from pan while hot.
=German almond strips.= One-half pound of sugar, one-half pound of
butter, ten ounces of flour, three eggs, one-half pound of ground
almonds, and the grated rind of a lemon. Work the sugar with the butter
until creamy, add the lemon rind, and work in the egg. Then add the
flour and almonds, and mix lightly. Set in the ice box for an hour to
harden. Then roll out in thin sheets and cut in strips two inches long
and one-half inch wide. Wash the tops with egg, sprinkle with chopped
almonds, put on a pan and bake in a moderate oven.
=Honey cake.= One-half pound of honey, seven ounces of brown sugar, one
pony of water, one-half teaspoonful of soda, six ounces of
finely-chopped almonds, one pinch of cloves and allspice, three-quarters
of a pound of flour, and two ounces of lemon and orange peel chopped
fine. Boil the sugar, honey and water; then take off the fire and allow
to cool to blood heat; then mix in the flour, spices, and the soda
dissolved in a little water; then add the almonds and the peel. Roll out
about one-half inch thick, and cut in small cakes about one inch by
three; and bake in a moderate oven. When done glace with a very thin
icing.
JUNE 24
BREAKFAST
Apricot marmalade
Buckwheat cakes
Breakfast sausages
Rolls
Coffee
LUNCHEON
Cold poached eggs, a l'estragon
Sand dabs, meuniere
German huckleberry cake
American dairy cheese
Coffee
DINNER
Consomme Creole
Salt codfish, Biscayenne
Braised sweetbreads, sauce Soubise
Roast squab
Boiled onions
Broiled fresh mushrooms
Chateau potatoes
Lettuce and grapefruit salad
Baked blackberry roll
Coffee
=Cold poached eggs, a l'estragon.= Select four nice lettuce leaves and
place a cold poached egg on each. Cover with sauce mayonnaise, and lay
four leaves of tarragon crosswise over each egg.
=German huckleberry cake.= Line a cake pan, that will hold enough for
six persons, with thin dough. (See dough for German cake). Fill with
cleaned huckleberries, sprinkle on a handful of sugar mixed with a
little powdered cinnamon, and bake. Then mix one-quarter pound of sugar
with one pint of milk and three eggs, and strain. Pour this over the
cake when it is nearly done, and set back in oven for a few minutes
until the custard is set. When cold dust with powdered sugar.
=Consomme Creole.= Peel and cut in small squares, two raw tomatoes, and
add to a quart of boiling consomme. Also add a cupful of boiled rice,
and season with a little Cayenne pepper.
=Salt codfish, Biscayenne.= Soak two pounds of salted codfish in cold
water over night. Then drain off the water. Heat two tablespoonfuls of
olive oil in a casserole, add six shallots chopped very fine, and allow
them to become warmed through, but not colored. Then add six pieces of
chopped garlic and half of the codfish. On top of the codfish lay two
raw potatoes that have been sliced very thin, season with salt, lay two
peeled and sliced tomatoes on top of the potatoes, then add the
remainder of the codfish, and half a cup of water, cover, and cook in
the oven for an hour. Fresh codfish may be used if desired, with the
addition of a little more salt.
=Braised sweetbreads, sauce Soubise.= Braise the sweetbreads in the
usual manner. Put some sauce Soubise on a platter, lay the sweetbreads
on top, and garnish with fleurons.
JUNE 25
BREAKFAST
Sliced peaches with cream
Boiled eggs
Dry toast
English breakfast tea
LUNCHEON
Cendrillon salad
Small tenderloin steak, Marseillaise
Gnocchis a la Romaine
Camembert cheese and crackers
Coffee
DINNER
Cream Countess
Salami sausage. Radishes
Fillet of kingfish, Ubsala
Roast tame duck, apple sauce
Carrots and peas in cream
German fried potatoes
Escarole salad
Plombiere aux fruits
Assorted cakes
Demi tasse
=Salad Cendrillon.= Scoop out four cold baked potatoes, fill with
Russian salad, and serve on a napkin, garnished with parsley in branches
and canapes of anchovies.
=Small tenderloin steak, Marseillaise.= Chop six shallots and two pieces
of garlic, and simmer in two ounces of butter. Then add a peeled tomato
cut in small squares, and six chopped anchovies, and simmer for twenty
minutes. Then add two cups of brown gravy (sauce Madere), boil for two
minutes, add two ounces of butter, stir until melted, and season with
salt and Cayenne pepper to taste.
=Gnocchis a la Romaine.= Put three-quarters of a pound of farina in one
quart of boiling milk, and boil slowly for fifteen minutes. Then remove
from the fire and bind with the yolks of six eggs and a half cup of
cream. Season with salt and white pepper, and set to cool. Then cut in
one and one-half inch squares, or in other desired shapes; place on a
buttered pan, or deep dish, or individual shirred egg dish; sprinkle
with grated Parmesan cheese, put small bits of butter on top, and bake
in oven until brown.
=Gnocchis au gratin.= Same as above, except pour sour cream over them,
sprinkle with cheese, add butter on top, and bake until brown.
=Cream Countess.= Make a cream of asparagus soup, and before serving
bind with the yolk of one egg for each person. Color with green spinach
coloring.
=Kingfish, Ubsala.= Put four cleaned kingfish on a buttered pan, season
with salt and pepper, add one-half glass of white wine and one-half cup
of fish stock, bouillon or water, and bake in an oven. Then place the
fish on a platter, add one pint of white wine sauce to the juice of the
fish in the pan, and reduce by boiling to the thickness of a good sauce.
Strain over the fish. Garnish with fleurons.
JUNE 26
BREAKFAST
Apricot marmalade
Waffles
Buttermilk
Coffee
LUNCHEON
Eggs, Celestine
Fried chicken, Villeroi
Flageolet beans
Mashed potato salad
French pastry
Demi tasse
DINNER
Consomme Magador
Ripe olives
Salmon, Concourt
Fillet of beef saute, Balzag
Artichokes, Hollandaise
Green corn
Potato croquettes
Romaine salad, Roquefort dressing
Blanc mange, aux liqueurs
Lady fingers
Coffee
=Eggs, Celestine.= Put four pieces of toast on a buttered platter, lay a
slice of broiled ham on top of each, and a poached egg on top of each
slice of ham. Cover with cream sauce, sprinkle with grated cheese, put a
little butter on each, and bake in a hot oven until brown.
=Fried chicken, Villeroi.= Joint a chicken, season with salt and pepper,
roll in flour, then in beaten eggs and fresh bread crumbs. Put one-half
cup of melted butter in a pan, heat, and then fry the chicken. Make a
pint of sauce Allemande (March 4), add one cup of fresh-boiled new peas,
and season well. Put some of the sauce on a platter, lay the chicken on
top, and serve the remainder of the sauce in a sauceboat.
=Consomme Magador.= Wash a stalk of celery and cut in small dices, boil
in salted water until soft. Then add to three pints of boiling consomme;
season well, and serve with chopped chervil.
=Salmon, Concourt.= Cut the salmon in slices one inch thick, season with
salt and pepper, roll in melted butter, then in fresh bread crumbs, and
broil. When done place on a platter, and garnish with parsley in
branches and lemons cut in half. Serve sauce Colbert separate.
=Fillet of beef saute, Balzag.= Season four small tenderloin steaks with
salt and pepper, and saute in butter. Then place on a platter. Make a
pint of sauce Madere, and add to it one dozen small chicken dumplings,
one dozen stuffed olives and two sliced truffles. Pour over the fillets.
JUNE 27
BREAKFAST
Strawberries with cream
Scrambled eggs with chives
Crescents and rolls
Cocoa
LUNCHEON
Cold Virginia ham
Bretonne salad
Lillian Russell
Macaroons
Coffee
DINNER
Chicken soup, Bresilienne
Celery
Striped bass, Buena Vista
Chicken fricassee, a l'ancienne
Asparagus, sauce mousseline
Pate de foie gras, a la gelee
Lettuce salad
Pancakes, Lieb
Coffee
=Salad Bretonne.= Soak one pound of white beans in cold water over
night. Then put on fire in two quarts of water, add a little salt, one
carrot, one onion, and a bouquet garni. Cover, and boil until soft. Then
remove the vegetables, drain off the water, and set the beans in a cool
place. When cold put them in a salad bowl, and in the center place two
tomatoes peeled and cut in small squares. Sprinkle with one teaspoonful
of salt, one-half teaspoonful of fresh-ground black pepper, one-third
cup of white wine vinegar, two-thirds of a cup of olive oil, and a
little chopped parsley. Some chopped chives may also be added if
desired. Mix on the table.
=Chicken soup, Bresilienne.= One pint of consomme tapioca, one pint of
thick consomme brunoise, and the breast of a fowl cut in small squares.
Bring to a boil, and serve.
=Striped bass, Buena Vista.= Put in a wide copper fish pan one cup of
olive oil, two sliced onions, two sliced green peppers, and then fry.
When done add four cloves of chopped garlic and let it set in the hot
oil for a second; then add a pint of claret, one dozen sliced fresh
mushrooms, six peeled and sliced tomatoes, and one-half canful of sliced
pimentos. Bring to a boil, and then add five pounds of striped bass cut
in slices two inches thick. Season with salt, pepper, and a little
paprika; cover, and simmer for thirty minutes. Cut eight slices of bread
the same thickness as for toasting, and fry in hot oil. Rub the fried
bread with a piece of garlic, lay on a deep platter, put the fish on top
of the toast, pour sauce over the fish, and sprinkle with chopped
parsley.
=Chicken fricassee, a l'ancienne.= Cut a young roasting chicken in eight
pieces, wash well, and put in a pot in one quart of cold water. Season
with salt, bring to a boil, and skim. Then add one-half pint of small
peeled white onions, one pint of small round raw Parisian potatoes, one
pound of parboiled salt pork cut in small dices, and one bouquet garni.
Boil until done; then remove the bouquet garni, and take off the fat on
top of the broth. Mix in a bowl two spoonfuls of flour and one-half cup
of water, and let it run into the boiling fricassee. Boil for five
minutes; then bind with the yolks of two eggs and one-half cup of cream.
When serving sprinkle with chopped parsley.
JUNE 28
BREAKFAST
Crab apple marmalade
Shirred eggs, plain
Melba toast
Coffee
LUNCHEON
Cantaloupe
Omelette Argentine
Turkey hash, Chateau de Madrid
Julienne potatoes
Brie cheese and crackers
Coffee
DINNER
Consomme Bohemienne
Queen olives and salted almonds
Baked lobster, Lincoln
Roast Imperial squab
Baked potatoes
Cold artichokes, mustard sauce
Baked huckleberry roll
Coffee
=Omelette Argentine.= Cut one-quarter pound of egg plant in one-half
inch squares. Put in omelet pan with one ounce of butter and fry until
cooked. Then add eight beaten eggs, season with salt and pepper, and
cook in the usual manner. Serve the omelet on a platter with sauce
Colbert around it.
=Turkey hash, Chateau de Madrid.= Cut the breast of a boiled turkey in
small squares. Put in a saute pan with one pint of thick cream sauce,
season with salt and pepper, heat, and fill as many red peppers
(pimentos) as possible. Place the filled peppers on a buttered platter,
so they will have the appearance of little red caps. Put in the oven and
cook for a few minutes. Serve with sauce Creole poured around them.
=Consomme Bohemienne.= Make three thin pancakes, and when cold cut in
Julienne shape. Cut the breast of a boiled fowl also in Julienne shape.
Chop a raw peeled tomato; and add all the above with a cup of fresh
peas, to three pints of boiling consomme, and serve.
=Baked lobster, Lincoln.= Boil two lobsters. When cold, cut in two
lengthwise, remove the meat, and slice it. Put in a casserole two ounces
of butter, and heat; then add two chopped shallots, and two cloves of
garlic chopped fine. Heat slightly and then add six sliced fresh
mushrooms, and simmer for five minutes. Then add one cup of cream sauce,
one teaspoonful of English mustard mixed with one tablespoonful of
Worcestershire sauce, and a little chopped parsley and tarragon. Cook
for ten minutes, then add the lobster, and season with salt and pepper.
Fill the half lobster shells with the mixture, sprinkle with grated
cheese, put small bits of butter on top, and bake in oven until well
browned. Serve on a napkin, with parsley in branches, and two lemons cut
in half.
JUNE 29
BREAKFAST
Fresh sliced peaches with cream
Griddle cakes
Kidneys saute, au Madere
Rolls
Coffee
LUNCHEON
Cold fish a la Michels
Lemon pie
Buttermilk
Coffee
DINNER
Little Neck clams
Sorrel soup, with rice
Lyon sausages
Frogs' legs, saute a sec
Tournedos, Vaudeville
Sybil potatoes
Watercress salad
Compote of gooseberries
Assorted cakes
Coffee
=Cold fish a la Michels.= Put in a casserole one spoonful of olive oil
and a small onion chopped very fine. Fry until yellow, and then add one
chopped clove of garlic and a spoonful of flour. Cook this until yellow;
then add two and one-half cups of water, season with salt and pepper,
and boil for two minutes. Then add about two pounds of any kind of fish
cut in pieces about two inches square, and some chopped parsley, and
boil for thirty minutes. Put the fish in a deep porcelain dish, pour the
sauce over it, and serve when cold.
=Sorrel soup with rice.= Wash a large handful of sorrel, remove the
stems, and slice very thin. Put two ounces of butter and three ounces of
rice in a casserole, and heat. Then add the sorrel and simmer for five
minutes. Then add two quarts of bouillon, chicken broth or stock, season
with salt and pepper, and boil slowly for thirty minutes. When rice is
soft it is ready to serve.
=Tournedos, Vaudeville.= Season four small tenderloin steaks with salt
and pepper, and broil; or saute in pan with butter. When done place on a
platter, lay on each a fresh poached egg; and garnish with four stuffed
tomatoes, Creole. Cover the tournedos with sauce Madere.
=Compote of gooseberries.= To each pint of well-cleaned gooseberries add
one-half pound of sugar and one gill of water. Cook slowly until the
berries are soft.
JUNE 30
BREAKFAST
Preserved green gage plums
Boiled eggs
Doughnuts
Rolls
Coffee
LUNCHEON
Clam broth en bellevue
Chicken saute a sec
French fried potatoes
Romaine salad
Sierra cheese and crackers
Coffee
DINNER
Consomme Xavier
Pim olas
Boiled salmon steak with peas
Roast saddle of lamb, mint sauce
Green corn
Stewed tomatoes
Lettuce and grapefruit salad
Berliner pfannenkuchen
Coffee
=Doughnuts--with baking powder.= One pound of flour, one-half ounce
baking powder, two ounces of butter, three ounces of sugar, the yolks of
four eggs, one whole egg, one-half gill of milk, and the rind of a
lemon. Sift the baking powder into the flour. Mix the sugar, butter and
eggs; add the milk and flour, and the lemon rind flavoring. Roll out,
and cut with a doughnut cutter, and fry in hot lard or butter. Dust with
powdered sugar with a little cinnamon in it, before serving.
=Doughnuts--with yeast.= One pound of flour, one ounce of yeast, two
eggs, two ounces of butter, two ounces of sugar, one pinch of salt and
the rind and juice of a lemon. Sift the flour into a bowl; add the egg,
and the yeast dissolved in a little milk, and one gill of milk; making a
medium stiff dough. Cover with a cloth, and allow to rise to double its
original volume. It will require about an hour. Then work in the butter,
salt, and flavoring, mix well, and let it rise again. Then fold the
dough together, roll out to about one-quarter inch thick, cut with a
doughnut cutter, allow to rise for half an hour, and fry. Dust with
powdered sugar and cinnamon before serving.
=Crullers.= Use either the baking powder or yeast doughnut dough, cut
with a cruller cutter, and fry in the same manner as doughnuts.
=Coffee cake dough.= One pound of flour, one ounce of yeast, two eggs,
two ounces of butter, two ounces of sugar, one pinch of salt, the rind
and juice of a lemon, and a little nutmeg. Put the flour into a bowl.
Dissolve the yeast in a gill of luke-warm milk, and add to the flour,
with the eggs. Work to a medium stiff dough. Cover with a cloth and let
it rise to double its original size. Then work in the butter, sugar,
salt and lemon flavoring, and mix well. Let it rise again for about an
hour; when the dough will be ready to use. This dough is the foundation
for all kinds of coffee cake.
=Berliner pfannenkuchen.= Make a coffee cake dough. Roll out some balls
about the size of an egg, flatten them a little and put one-half
teaspoonful of any kind of jam on top. Pinch up the dough over the jam.
Lay them on a cloth, smooth side up, cover, and allow to raise to nearly
double in size. Fry in swimming hot lard or clarified butter. When done
dust with granulated sugar and powdered cinnamon.
JULY 1
BREAKFAST
Sliced figs with cream
Baked beans, Boston style
Rolls
Coffee
LUNCHEON
Imperial salad
Broiled lamb chops
Red kidney beans
Souffle potatoes
St. Francis cheese, with crackers
Demi tasse
DINNER
Potage St. Marceau
Fillet of sole, Montmorency
Sweetbreads braise, Princess
Chateau potatoes
Roast chicken
Chiffonnade salad
Corn starch pudding
Coffee
=Imperial salad.= Equal parts of sliced tomatoes, sliced artichoke
bottoms, and fresh peas. Put them in a salad bowl, cover with mayonnaise
sauce, and lay some sliced truffles on top.
=St. Francis cheese.= Scrape the skin from three Camembert cheeses, and
put in a copper casserole. Add one-quarter pound of good Roquefort
cheese, one-half pound of the best table butter, two tablespoonfuls of
sifted flour, and one pint of the best cream. Cook until melted, and the
whole becomes thick; then strain through cheese cloth. Put in an
earthern pot and allow to become cool. The cheese will keep for two
weeks if kept in the ice box.
=Potage St. Marceau.= Mix one quart of puree of split pea soup with one
pint of consomme Julienne.
=Fillet of sole, Montmorency.= Place four fillets of sole in a buttered
pan, season with salt and pepper, and lay on each fillet four heads of
canned French mushrooms. Cover all with one pint of sauce Italienne,
sprinkle with grated cheese, put small bits of butter on top, and bake
in oven for fifteen minutes. Then remove from the oven, squeeze the
juice of a lemon on top, and sprinkle with chopped parsley. Serve from
the pan used in cooking, which may be placed on a platter.
=Sweetbreads braise, Princess.= Braise four nice sweetbreads, and place
them on fresh artichoke bottoms on a platter. Garnish with boiled
cauliflower with a little Bearnaise sauce poured over it; and over the
sweetbreads pour the gravy left after braising. Saute the livers of four
chickens in butter, season well with salt and pepper, and lay them
around the cauliflower.
=Corn starch pudding.= One quart of milk, three ounces of corn starch,
five ounces of sugar, four yolks and four whites of eggs, one ounce of
butter, and flavoring. Dissolve the corn starch in a little cold milk.
Put the rest of the milk and the sugar on the stove, and when near
boiling add the dissolved corn starch and stir well. Boil for a few
minutes, then take off the fire, add the butter, the yolks of eggs, and
the flavoring. Beat the whites to snow, and add, mixing lightly. Put
into buttered moulds and bake for about twenty minutes. Serve with fruit
or cream sauce.
JULY 2
BREAKFAST
Preserved cherries
Bacon and eggs
Rolls
English breakfast tea
LUNCHEON
Crab cocktail, Cremiere
Pig's feet, St. Menehould
Cottage fried potatoes Succotash
Coffee blanc mange
Assorted cakes Demi tasse
DINNER
Little Neck clams
Consomme Marie Louise
Ripe olives. Salted pecans
Halibut, Boitel
Larded sirloin of beef, Lili
Potato pancakes
Wax beans in butter
Celery Victor
Brandied peaches
Vanilla ice cream
Macaroons Coffee
=Crab cocktail, Cremiere.= Same as Crab cocktail, Victor (see March 24),
with the addition of a little whipped cream on top.
=Cottage fried potatoes.= Slice three potatoes of medium size in pieces
the size and shape of a silver dollar. Heat two ounces of butter in a
frying pan, add the potatoes, season with salt and pepper, and fry
slowly. When done add a spoonful of grated cheese, and put in the oven
for a few minutes. Then dish up, sprinkled with chopped parsley.
=Pig's feet, St. Menehould.= Split two boiled pigs' feet, roll in melted
butter and then in fresh bread crumbs. Broil. When done dish up on a
platter, and garnish with parsley in branches and two lemons cut in
half. Serve tomato sauce separate, and cream sauce with chopped truffles
in it.
=Succotash.= If canned succotash is used empty it into a casserole, add
a small piece of butter, season with salt and pepper, and serve very
hot.
=Fresh succotash.= Put two ounces of butter in a casserole, add the corn
cut from six fresh ears, and simmer for ten minutes. Then add one pound
of boiled fresh Lima beans, season with salt and pepper, add one
spoonful of cream sauce and one spoonful of cream, and cook for five
minutes.
=Consomme Marie Louise.= To consomme royal add a cupful of fresh boiled
green peas.
=Halibut, Boitel.= Cut four fillets of halibut, place them in a buttered
pan, season with salt and pepper, add one-half glass of white wine and
one-half cup of stock or water, cover, and simmer for ten minutes. Then
remove the fish to a platter, and to the pan add one can of chopped
French mushrooms, and two cups of cream sauce. Season well, and boil for
five minutes. Pour over the fish, and sprinkle with chopped parsley.
=Larded tenderloin of beef, Lili.= Roast a larded tenderloin of beef,
and serve with sauce Madere, to which has been added six sliced heads of
fresh mushrooms sauteed in butter, and two sliced truffles. Garnish with
six peeled and quartered tomatoes sauteed in butter.
=Potato pancakes.= Mix one egg, one-half cup of milk, one-half cup of
flour, and salt and pepper. Grate one and one-half cups of raw potato
and add immediately, otherwise it will turn black. Fry in melted butter,
and form the cakes by putting in a spoonful of the batter at a time.
Left over boiled or baked potatoes may be used instead of the raw
potatoes if desired.
JULY 3
BREAKFAST
Sliced bananas with cream
Flannel cakes with maple syrup
Rolls
Coffee
LUNCHEON
Fresh caviar
Dry toast
Clams en cocotte, Californienne
Omelet with fresh strawberries
Coffee