Croute Bretonne
Boiled Lake Tahoe trout, Hollandaise
Potatoes nature
Chicken saute, Viennoise
Green peas
Roast leg of mutton, currant jelly
Endive salad
Biscuit glace, mapleine
Assorted cakes
Demi tasse
=Clams en cocotte, Californienne.= Remove three dozen Little Neck clams
from their shells and put in an earthern casserole or cocotte dish with
two ounces of butter. Then add one-half cup of raw fine-chopped celery,
two heads of fresh mushrooms chopped very fine, and a little chives
sliced very fine, and some chopped parsley. Season with salt and pepper,
put two more ounces of butter on top, and place in oven to bake. Cook
for twenty minutes, and serve from the cocotte, direct from the oven.
=Croute Bretonne.= Put two pounds of beef shin and five pounds of beef
bones in a casserole or soup kettle. Add one gallon of cold water, bring
slowly to a boil, and skim well. Then add one spoonful of salt, a
bouquet garni, half of a small head of cabbage or kale, two turnips, two
carrots, one parsnip and an onion. Boil for three hours; then strain the
broth into a soup tureen. Chop the vegetables very fine, put in salad
bowl, season with salt, pepper, and a little grated nutmeg, and add a
little chopped parsley and one-half cup of grated cheese. Cut some bread
in round pieces the size of a silver half dollar, and toast on one side.
Put the puree of vegetables on the toasted side of the croutons, place
on a buttered pan and bake in the oven until brown. Serve on a napkin
with the broth.
=Chicken saute, Viennoise.= Joint a spring chicken, season with salt and
pepper, roll in flour, then in beaten eggs, and finally in bread crumbs.
Fry in melted butter. When done place on a platter, pour cream sauce
around it, and garnish with new peas cooked in butter.
=German coffee cake.= One pound of flour, one ounce of yeast, six ounces
of butter, three ounces of sugar, three eggs, and the rind of a lemon.
Prepare and raise the dough in the same manner as for coffee cake. Roll
out until about one-half inch thick, or thicker, if desired. Brush over
with egg, and spread some Streusel on top (see Streusel cake). Allow to
raise, and bake in a moderate oven.
=Streusel cake.= One-half pound of flour, six ounces of sugar, four
ounces of melted butter, one-half ounce of cinnamon, the juice of one
lemon, and the yolk of one egg. Mix all together, and pass through a
coarse sieve. Make a coffee cake dough, roll out, and spread the above
mixture over the top. Allow to raise, and then bake. (This cake is the
same as German coffee cake.)
=Cinnamon cake.= Roll out some German coffee cake dough about one-half
inch thick. Brush over with melted butter, and spread granulated sugar
mixed with powdered cinnamon, on top. Allow to raise, and then bake.
=Coffee fruit cake.= Add to German coffee cake mixture three ounces of
currants, three ounces of raisins, two ounces of lemon peel, and two
ounces of citron chopped fine. Roll out to about one-half inch thick,
allow to rise, and bake. When done ice over with very thin lemon icing.
=Coffee cream cake.= Roll out some German coffee cake dough very thin.
Spread over with pastry cream (see pastry cream). And cover with another
thin sheet of coffee cake dough. Brush over with egg, spread some
Streusel over the top, allow to raise, and bake.
JULY 4
BREAKFAST
Sliced pineapple
Farina with cream
Uncolored Japan tea
Crescents
LUNCHEON
Canape thon marine
Poached eggs, Creole
Lamb chops, Robinson
Lyonnaise potatoes
Corn saute in butter
Orange compote
Snails (cake)
Demi tasse
DINNER
Consomme Florentine
Ripe olives. Celery
Sand dabs, meuniere
Broiled baby turkey, cranberry sauce
Baked sweet potatoes
Summer squash
Lettuce salad, egg dressing
Coupe St. Jacques
Macaroons
Coffee
=Poached eggs, Creole.= Put some boiled rice on a platter, lay four
poached eggs on top, and cover with Creole sauce.
=Lamb chops, Robinson.= Broil eight lamb chops, and lay them on a
platter. Clean a dozen chicken livers, cut in four, season with salt and
pepper, put in a frying pan with two ounces of hot melted butter, and
saute for three minutes. Then sprinkle with a spoonful of flour, add a
cup of bouillon or broth, boil for a minute, add a little dry sherry
wine, and pour over the chops.
=Corn saute in butter.= Cut the corn from eight ears, put in a saute pan
with two ounces of butter, season with salt and pepper, and cook for ten
minutes.
=Orange compote.= Take the outside yellow skin from six oranges cut very
fine in Julienne style. Cook for thirty minutes in water, changing about
three times. Changing the water takes away the bitter taste. Now peel
the fine skin of the six oranges very clean, and cut in two, crosswise.
In a sauce pan put one pound of sugar, a gill of water, and a drop of
red coloring, and boil for ten minutes. Add the cooked skins to the
syrup and boil again for fifteen minutes. Put the oranges in a deep bowl
and pour the syrup over them.
=Consomme Florentine.= Add to consomme printanier two pancakes cut
Julienne style, and some chervil.
=Broiled baby turkey.= Split a young turkey through from the back, wash
well, and dry with a towel. Season with salt and pepper, roll in oil,
and broil. When done place on four pieces of buttered toast, pour a cup
of maitre d'hotel sauce over it, and garnish with watercress and two
lemons cut in half.
=Snails (cake).= Take some German coffee cake dough and roll out into a
square sheet, about one-quarter inch thick. Brush over with melted
butter, and spread with some currants, citron chopped fine, sugar and
cinnamon. Roll the sheet of dough into a roll, and cut in slices about
one-quarter inch thick. Lay them on a buttered pan and allow to raise
until nearly double in size. Bake in moderate oven, and when done, and
still hot, coat over with thin lemon icing.
JULY 5
BREAKFAST
Iced grapefruit juice
Scrambled eggs with Swiss cheese
Rolls
Coffee
LUNCHEON
Cold stuffed eggs, with anchovies
Terrine de foie gras
Hearts of lettuce
Assorted French pastry
Demi tasse
DINNER
Chicken soup, Portugaise
Salted almonds
Fillet of bass, Brighton
Paprika schnitzel
Gnocchis au gratin
Chiffonnade salad
Artichokes, Hollandaise
Strawberry water ice
Assorted cakes
Coffee
=Scrambled eggs with Swiss cheese.= Cut one-quarter pound of Swiss
cheese in very small squares. Put an ounce of butter in a casserole with
the cheese, and heat slightly; then add ten beaten eggs, one-half cup of
cream, season with salt and pepper, and scramble in the usual manner.
=Chicken soup, Portugaise.= Put a soup hen on the fire in three quarts
of water, bring to a boil, and skim well. Then add a tablespoonful of
salt, two carrots, one onion, and a bouquet garni, and boil slowly until
the fowl is done. Then skim the broth, and cut the carrots and the onion
in small squares, and return to the soup. Peel four tomatoes, squeeze
out the juice, cut in small squares, and also add to the soup. Bring to
a boil, add a cup of boiled rice, and serve.
=Fillet of bass, Brighton.= Place four fillets of bass in a buttered
pan, season with salt and pepper, add one-half glass of white wine,
cover with buttered paper, and set in oven for five minutes. Then place
the fillets on a platter; and put what remains in the pan in a
casserole, add one pint of well-seasoned sauce Italienne, bring to a
boil, and pour over the fish. Sprinkle with grated cheese, put small
bits of butter on top, and bake in oven for fifteen minutes. Sprinkle
with fresh-chopped parsley and the juice of a lemon.
=Fillet of fish au gratin, a l'Italienne.= Use any kind of fish cut in
fillets; large fish cut in slices; or whole small fish. Prepare in the
same manner as Fillet of Bass, Brighton.
=Cold stuffed eggs, with anchovies.= Boil six eggs until hard, remove
the shells, and cut in two lengthwise. Pass the yolks through a fine
sieve, and mix with one dozen anchovies in oil cut in small squares, a
little pepper, and a teaspoonful of mayonnaise sauce. Fill the whites of
the eggs with this mixture, and serve on a napkin with parsley in
branches and two lemons cut in four.
JULY 6
BREAKFAST
Boiled farina in milk
Mixed fruit compote
Dry toast
Coffee
LUNCHEON
Grapefruit with cherries
Scrambled eggs, Caroline
Veal chop saute, in butter
Mixed flageolet and string beans
Mashed potatoes
Escarole salad
Roquefort cheese with crackers
Coffee
DINNER
Consomme, Nicoise
Queen olives
Frogs' legs saute, aux fines herbes
Larded tenderloin of beef, jardiniere
Duchesse potatoes
Alligator pear, French dressing
Sherbet au rhum
Assorted cakes
Coffee
=Boiled farina in milk.= Bring a quart of milk to a boil, add a small
pinch of salt, and pour a half pound of farina into it slowly so dough
balls will not form. Cook for fifteen minutes.
=Scrambled eggs, Caroline.= Cut two boiled artichoke bottoms and two
slices of boiled ham in small squares. In a casserole put the ham with
two ounces of butter, heat, and then add ten beaten eggs, season with
salt and pepper, add one-half cup of cream, and scramble in the usual
manner. Just before finishing add the artichokes.
=Consomme, Nicoise.= To consomme vermicelli add a peeled tomato cut in
small squares. Bring to a boil, and serve with grated cheese, separate.
=Watermelon preserves.= Select a melon with a thick rind, and cut in any
shape desired. Lay the pieces in strong salt water for two or three
days; then soak in clear water for twenty-four hours, changing the water
frequently. Then put in alum water for two hours to harden. To every
pound of fruit use one pound of sugar. Make a syrup of the sugar and a
few pieces of ginger root and one lemon sliced thin. After boiling for a
few minutes, remove the lemon and ginger, add the melon, and boil until
transparent. Lift carefully, and place in glass jars. Fill the jars with
the syrup.
=Canned pears.= Peel, halve and core ten pounds of pears. Put in a
vessel with five pounds of granulated sugar, one sliced lemon, one
teaspoonful of ground cinnamon, a little grated nutmeg, and a small
piece of ginger root. Tie the cinnamon and nutmeg loosely in a piece of
gauze. Cook all together until the pears turn pink. Put in jars, and
seal while still hot.
=Canned peaches.= Pare twelve pounds of peaches, cut in half, and lay in
cold water until needed. Put on the stove three pounds of sugar with
nine pints of water. Boil to a syrup. Set the jars on a cloth in hot
water. Fill the jars with the cold peaches, putting a generous layer of
sugar between them. When the jars are full fill up with the hot syrup,
and seal immediately. Twelve pounds of fruit and three pounds of sugar
will fill six quart jars.
=Canned apples and quinces.= Pare and cut equal quantities of apples
and quinces. First cook the quinces in just sufficient water to cover.
Then remove, and cook the apples in the same water. In a vessel put a
layer of quinces, then a layer of apples, and so on until all are used.
Pour over them a syrup made of half a pound of sugar for each pound of
fruit; and allow to stand over night. Then boil for five minutes, and
seal in jars.
=Tomato preserves.= Scald and peel carefully some small, pear-shaped,
half ripe tomatoes. Prick with a needle to prevent their bursting, and
put their weight in sugar over them. Let them set overnight, then pour
off the liquid into a preserving kettle, and boil until it is a thick
syrup. Clarify with the white of an egg, add the tomatoes, and boil
until transparent. A small piece of ginger root; or a lemon sliced very
thin, to each pound of fruit, and cooked in the syrup, improves it.
=Apple butter.= To three gallons of cooked apples add one quart of
cider, five pounds of brown sugar, and several sticks of cinnamon. Boil
down to about two gallons.
JULY 7
BREAKFAST
Fresh raspberries with cream
Ham and eggs
Rolls
Coffee
LUNCHEON
Cantaloupe
Cold consomme in cups
Cold larded tenderloin of beef
Cauliflower salad
Floating island
Lady fingers
Demi tasse
DINNER
Potage Honolulu
Radishes
Stuffed clams
Chicken saute, Lafitte
Beets a la Russe
Green corn saute
Gauffrette potatoes
Biscuit glace, pistachio
Assorted cakes
Coffee
=Cauliflower salad.= Boil two heads of cauliflower in salt water for ten
minutes. Allow to become cold, and serve in salad bowl with French
dressing, or mayonnaise sauce.
=Potage Honolulu.= Put on the fire a soup hen, in three quarts of water;
season with a tablespoonful of salt, and bring to a boil. Then add one
bouquet garni, three onions, three green peppers, and three-quarters of
a pound of rice. When the hen is boiled soft remove it, with the bouquet
garni and the peppers. Strain the rice, onions and broth through a fine
sieve, and put back in the casserole. Bring to a boil, and bind with the
yolks of two eggs mixed with a cup of cream. Season well with salt and
Cayenne pepper, and add three canned red peppers cut in small squares,
before serving.
=Stuffed clams.= Remove the clams from twenty-four large Little Necks.
Wash the shells very clean, so there will be no sand in them. Chop the
clams, and mix with three fresh mushrooms chopped fine, one truffle, a
little chopped parsley and three ounces of butter. Season with salt and
pepper, and then fill the shells. Place on a pan, sprinkle with grated
cheese, put a small piece of butter on top of each, and bake in the oven
for fifteen minutes. Serve on a napkin, with parsley, and lemons cut in
half.
=Chicken saute, Lafitte.= Cut a spring chicken in four, and season with
salt and pepper. Put two ounces of butter in a saute pan, heat, and then
add the chicken. Cook until golden yellow, then sprinkle with a
tablespoonful of flour and cook until the flour is yellow. Then add half
a glass of claret and a cup of stock, bouillon or chicken broth. In
another frying pan put a spoonful of olive oil, heat, then add a can of
cepes, toss them while cooking slightly, and add to the chicken. Peel
one tomato, cut in eight, and also add to the chicken. Simmer together
for twenty minutes. Then place the chicken on a platter; boil the sauce
for five minutes more, season well with salt and pepper, add some
chopped parsley, and pour over the chicken. Lay six fleurons around the
platter.
=Beets a la Russe.= Slice a dozen boiled beets, put in a saute pan with
two ounces of butter, season with salt and pepper, and simmer for about
five minutes. Just before serving add six leaves of fresh mint chopped
very fine.
JULY 8
BREAKFAST
Apricots
Shirred eggs with peppers
Rolls
Coffee
LUNCHEON
Beef marrow, Princess
Eggs, Garcia
Bread custard pudding
Demi tasse
DINNER
Consomme Charles Quint
Broiled salmon, a la Russe
Noisettes of lamb, Montpensier
Roast duckling, apple sauce
Fried sweet potatoes
Green corn
Chicory salad
Philadelphia vanilla ice cream
Assorted cakes
Coffee
=Shirred eggs with peppers.= Cut four whole green peppers in small
squares. Take four individual shirred egg dishes and put a teaspoonful
of butter in each. Divide the chopped peppers equally among the four
dishes, and simmer until nearly cooked; then break two eggs in each
dish, season with salt and a little pepper, and cook again until the
eggs are done.
=Beef marrow, Princess.= Have the butcher take the marrow out of four
beef shin bones. Lay them whole in cold water for an hour, so the blood
will run out. Then put the marrow in a casserole, in two quarts of cold
water; add a tablespoonful of salt, bring to a boil, and let the marrow
stand for half an hour in the boiling water. Then place it on four
pieces of dry toast, and cover with well-seasoned Bordelaise sauce. When
making the Bordelaise sauce omit the marrow.
=Bread custard pudding.= Over half a pound of bread crumbs pour a
custard made of one quart of milk, the yolks of three eggs, three whole
eggs, four ounces of sugar, and the grated rind of a lemon. Put in small
moulds, and bake in a bain-marie. Serve with a cream sauce.
=Cocoanut pudding.= One-quarter pound of grated cocoanut, one-quarter
pound of bread crumbs, and custard same as for bread custard pudding.
Bake in the same way, and serve with cream sauce.
=Consomme Charles Quint.= Serve in hot consomme equal parts of chicken
dumplings and asparagus tips. Add some picked chervil leaves.
=Broiled salmon a la Russe.= Cut two slices of salmon about one and
one-half inches thick, and season well. Roll in oil, and broil. When
done place on a platter, and spread two tablespoonfuls of anchovy butter
on top. Serve separate Hollandaise sauce to which has been added two
tablespoonfuls of fresh caviar.
=Anchovy butter.= Mix two tablespoonfuls of butter with two
tablespoonfuls of essence of anchovies, the juice of a lemon, and a
little chopped parsley. Anchovies in salt, soaked in cold water for an
hour; or anchovies in oil; forced through a fine sieve, may be used if
desired. Use in the same proportion as given for the essence.
=Noisettes of lamb, Montpensier.= Season four noisettes of lamb with
salt and pepper, roll in oil, and broil. Then place on a platter; put on
one side four artichoke bottoms filled with French peas in butter, and
on the other side Parisian potatoes. Put a spoonful of Bearnaise sauce
on top of each noisette, and serve.
JULY 9
BREAKFAST
Sliced figs with cream
Boiled salt mackerel
Baked potatoes
Rolls
Coffee
LUNCHEON
Cantaloupe
Clam broth in cups
Scrambled eggs, Havemeyer
Roast rack of mutton
String beans
Potato salad
Roquefort cheese with crackers
Coffee
DINNER
Potage Coburg
Ripe California olives
Lobster, Becker
Roast saddle of venison, currant jelly
Red cabbage
Potatoes, nature
Knickerbocker salad
Cocoanut pudding
Demi tasse
=Scrambled eggs, Havemeyer.= Peel two tomatoes, cut in half, squeeze out
the juice, and cut in small squares. Put in a sauce pot one ounce of
butter, heat, add the tomatoes, and simmer for two minutes. Then add
eight beaten eggs, and one-half cup of cream. Season with salt and
pepper. Scramble in the usual manner.
=Potage Coburg.= Mix one quart of mock turtle soup with one pint of
consomme tapioca; and just before serving add one-half cup of very small
gnocchis.
=Lobster, Becker.= Put in a saute pan two ounces of butter, heat, add
the tails of two boiled lobsters cut in slices, season with salt and
pepper, and toss in pan for five minutes. Then add one-half glass of
sherry wine, and boil for five minutes. Then add a cupful of very thick
table cream, and boil again for five minutes. Then bind with the yolks
of two eggs mixed with two ponies of very dry sherry wine. Before
serving add a dozen slices of truffle.
=Roast saddle of venison.= Cook the saddle larded or plain, as desired.
In a roasting pan put one sliced onion, one carrot, a small piece of
celery, a sprig of thyme, two bay leaves, two cloves, and a spoonful of
pepper berries. Season the saddle well, and lay in the pan, with two
ounces of butter on top of the venison. Put in the oven and baste
continually. When the saddle is done take out of the pan, and drain off
the fat. Then put in the pan one-half glass of sherry wine, and reduce
by boiling until nearly dry. Then add one cup of beef or chicken stock,
one spoonful of meat extract, season with salt and pepper, and boil
until reduced one-half. Pour over the saddle, or serve separate, as
desired.
JULY 10
BREAKFAST
Stewed prunes
Boiled eggs
Dry toast
English breakfast tea
LUNCHEON
Grapefruit, cardinal
Cold consomme in cups
Cold pheasant pie with meat jelly
Chiffonnade salad
Lemon water ice
Lady fingers
Demi tasse
DINNER
Potage Dagobert
Radishes
Fillet of sole, a la Francaise
Tournedos, Porte Maillot
Roast chicken
Lettuce salad
Strawberry ice cream
Assorted cakes
Coffee
=Grapefruit, Cardinal.= Peel four grapefruit and slice them. Drain off
the juice, and put the slices in supreme glasses. Force two small
baskets of fresh raspberries through a fine sieve, put in a bowl, add
two spoonfuls of powdered sugar and one pony of kirschwasser, mix well,
and pour over the grapefruit.
=Cold pheasant pie.= Cut the breasts from two pheasants, and trim
carefully. Put all of the trimmings and the meat of the legs without the
bones, in an earthern jar; add three chopped shallots, and a bouquet
garni, cover with sherry wine, and allow to stand for two days. Simmer
the bones, with an onion, carrot, and a little celery, in two ounces of
butter, until slightly brown. Then cover with a quart of stock, and cook
slowly until reduced one-half. Keep this to mix with the forcemeat. Pass
through a fine meat chopper one pound of veal, and one pound of
not-too-fat pork; and season with salt, pepper and a little allspice.
Have a special game pie or pate form lined with pate dough. Put a layer
of forcemeat in the bottom, then a few pieces of the breasts cut in long
narrow strips, and a strip of larding pork cut the same size. Lay the
strips lengthwise of the pie. Add a few peeled blanched or parboiled
pistachio nuts, then another layer of forcemeat, and so continue until
the form is full. Cover the top with thin layer of larding pork, and
then cover all with dough. Moisten the edges where the dough comes
together, and close carefully, so there will be no leak. Cut a round
hole in the center and insert a little chimney made of a small piece of
stiff paper; otherwise the dough will close while cooking. Put in the
oven and cook for one and one-half hours. Then allow to become cold,
remove the paper chimney, fill the hole with meat jelly, and put in ice
box until set. Cut in thin slices.
=Pate dough.= One pound of flour, one-quarter pound of butter, three
eggs, one-half pony of water. Mix the butter and flour between the
hands, then add the eggs and water, and season with a little salt. Let
the dough set in the ice box a few hours before using.
=Potage Dagobert.= Mix one quart of puree of peas, one pint of consomme
Julienne, and one pint of consomme aux perles de Nizam.
=Tournedos, Porte Maillot.= Season four small tenderloin steaks with
salt and pepper; roll in oil, and broil. Place on a platter, and
garnish with carrots and turnips cut in small balls, boiled and tossed
in butter, salt and pepper. Also four potatoes cut in the shape of
wooden shoes, fried in hot swimming lard, and filled with puree of
spinach. Pour sauce Madere over the meat.
=Fillet of sole, a la Francaise.= Lay four fillets of sole flat on a
table, spread with fish forcemeat (see Timbale of bass), roll up and
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, bouillon or water.
Cover with buttered paper, and set in oven for fifteen minutes. Then
take out and place the fillets on a platter. Add to the pan one pint of
white wine sauce, boil for two minutes, and strain. Then add to the
sauce a spoonful of well-seasoned lobster butter, one dozen French
mushrooms, and two sliced truffles. Pour the sauce over the fish, and
garnish with four ecrevisses en buisson.
JULY 11
BREAKFAST
Fresh grapes
Omelet with bacon
Crescents
Cocoa
LUNCHEON
Canape St. Francis
Poached eggs, gourmet
Calf's head, vinaigrette
Boiled potatoes
Apple cottage pudding
Coffee
DINNER
Consomme Cameroni
Celery
Black bass, Tournon
Roast loin of veal, Nivernaise
Maitre d'hotel potatoes
Summer squash with butter
Field salad
Biscuit glace au chocolat
Assorted cakes
Coffee
=Canape St. Francis.= Put four nice leaves of yellow lettuce on four
dessert plates. Cut four round pieces of toast, two and one-half inches
in diameter, spread with fresh caviar, and place on top of the lettuce.
Peel two ripe tomatoes and cut in four nice slices, and lay on top of
the caviar. Sprinkle each piece with one third white wine vinegar and
two-thirds olive oil, and a little salt and fresh ground black pepper
mixed together. Lay two fillets of anchovies crosswise over each, and
finally sprinkle some fine-chopped chervil over all. Serve cold.
=Poached eggs, gourmet.= Spread some pate de foie gras on four pieces of
toast, lay a poached egg on top of each, and cover with Bearnaise sauce.
=Apple cottage pudding.= One-half pound of sugar, one-half pound of
butter, eight eggs, one pint of milk, one and one-half pounds of flour,
one ounce of baking powder, two grated rinds of lemons, one pinch of
powdered mace, and four nice apples cut in thin slices. Mix the butter
and the sugar well together, then add the eggs and the milk. Sift the
baking powder and the flour together, and add, mixing lightly. Then add
the grated rinds, mace and apples. Bake in a buttered pan, and serve
with a thin apple sauce.
=Cottage pudding.= Make an Apple cottage pudding batter, and add chopped
candied fruits and raisins, instead of the apples. Serve with fruit
sauce.