cup of molasses.
=Consomme Cameroni.= Add to a quart of consomme brunoise one-quarter
pound of boiled spaghetti cut in pieces one-quarter inch long. Serve
grated cheese separate.
=Black bass, Tournon.= Season two black bass with salt and pepper, roll
in melted butter, and broil. Then place on a platter, garnish with
parsley in branches and two lemons cut in half. Serve Colbert sauce, to
which a little chopped tarragon has been added.
=Roast loin of veal, Nivernaise.= Same as Veal Kidney Roast. (Dec. 20).
Garnish with carrots cooked in butter.
JULY 12
BREAKFAST
Orange juice
Oatmeal with cream
Buttered toasted rolls
Coffee
LUNCHEON
Calf's foot jelly in cups
Eggs, Moscow
Terrine de foie gras en aspic
Lettuce salad
Camembert cheese with crackers
Coffee
DINNER
Potage Lord Mayor
Queen olives. Salted almonds
Boiled Lake Tahoe trout, Hollandaise
Potatoes, natural
Roast ribs of beef
Cauliflower au gratin
Rissolee potatoes
Sliced tomatoes
Coffee ice cream
Macaroons
Demi tasse
=Calf's foot jelly.= Parboil four calf's feet; allow to become cool; put
back in vessel with an onion and a carrot, a piece of leek, a piece of
celery, one clove, a bay leaf, a sprig of thyme, a spoonful of whole
black peppers, a gallon of water, a quart of white wine, and a small
handful of salt. Boil until the feet are soft. Then strain the broth,
let it stand for a couple of minutes, and then remove all the fat from
the top. Put a spoonful of the broth on a plate and set on ice. If it
sets too hard add a little water, if it is too soft boil down until it
is thick enough to set. Then put six whites of eggs in a casserole, beat
with a whip, add slowly to the broth, put on a slow fire and bring to
the boiling point. This serves to clarify the broth. Then strain, and
set to cool. If the broth is for invalids omit the spices and
vegetables, use but a little salt, and do not clarify. The cooked calf's
feet may be used for an entree, or for soup or salad.
=Eggs, Moscow.= Poach six eggs, and set in ice box until cold. Then
remove the yolks carefully by making a very small hole, and letting the
soft yolks run out. Fill the eggs with fresh caviar, roll in flour, then
in beaten eggs, and finally in bread crumbs; fry in very hot swimming
lard or melted butter for a few seconds only; or until the crumbs are
yellow. Serve immediately on a napkin, with fried parsley, and two
lemons cut in half.
=Terrine de foie gras en aspic.= Use a jelly mould that will contain as
much as six small individual moulds. Put a little melted, but not hot,
meat jelly in the bottom, and set on cracked ice until it is firm. Cut
some foie gras from a terrine with a spoon, and lay in the mould, then
cover with a little more melted jelly, then another layer of foie gras,
and so continue until the mould is full. Set in the ice box for an hour;
and serve on a napkin, with parsley in branches.
JULY 13
BREAKFAST
Mixed fresh fruit
Eggs au beurre noir
Rolls
Coffee
LUNCHEON
Canape Martha
Cold roast beef
Bresilienne salad
French pastry
Demi tasse
DINNER
Consomme Palestine
Radishes. Lyon sausages
Fillet of flounder, St. Avertin
Roast tenderloin of beef, Berthieu
Escarole salad
Cottage pudding
Coffee
=Consomme Palestine.= Add to hot well-seasoned consomme equal parts of
peas, flageolet beans, and carrots and turnips cut in small round balls;
and all boiled in salted water.
=Bresilienne salad.= One-third boiled fresh Lima beans, one-third sliced
green peppers, and one-third celery cut Julienne style. Place in a salad
bowl, separately. In the center put some French dressing. Sprinkle with
chopped parsley and chervil.
=Fillet of flounder, St. Avertin.= Put four fillets of flounder in a
pan, cover with water, add a spoonful of salt and the juice of a lemon,
and boil for seven minutes. Then place on a platter, and cover with a
pint of Hollandaise sauce to which has been added a spoonful of French
mustard. Garnish with four or eight round potato croquettes.
=Roast tenderloin of beef, Berthieu.= Garnish the roasted tenderloin
with stuffed cucumbers, stuffed olives, peas au beurre, and potatoes
chateau. Serve sauce Madere separate.
=Potage Lord Mayor.= Put two pounds of veal bones in a roasting pan with
one onion, one carrot, a little celery, leek and parsley in branches,
and two ounces of butter. Roast in oven until nicely browned, then drain
off the fat, put in casserole, add two fresh pig's feet, one soup hen,
and three pounds of shin of beef, one bouquet garni, a handful of salt,
and two gallons of water. Cook until the hen and beef are soft, when
they may be removed. When the pig's feet are done take out the bone, the
fat and the lean meat, so nothing is left but the skin. Cut the skin in
small squares, or round pieces the size of a dime. Cut some carrots in
the same shape, and boil in salted water until soft. Put one pound of
chopped beef in a casserole, add the whites of six eggs, stir well, add
slowly the strained broth, and bring to a boil. This will clarify it.
Season with salt and Cayenne pepper to taste. Boil for fifteen minutes,
strain through a cheese cloth into another pot, bring to a boil, and
reduce slowly for half an hour. Mix two spoonfuls of arrow root and a
cup of sherry wine well together, and let run slowly into the boiling
broth. Boil again for ten minutes. Before serving add a glass of dry
amontillado. The beef and the soup hen then may be used for salads,
croquettes, or other purposes.
JULY 14
BREAKFAST
Sliced peaches with cream
Kidney stew
Baked potatoes
Rolls
Coffee
LUNCHEON
Eggs, Bienvenue
Kalter aufschnitt
Camembert cheese with crackers
Coffee
DINNER
Chicken mulligatawney soup
Ripe California olives
Fried smelts, Tartar sauce
Roast chicken
Artichokes, Hollandaise
Summer squash
Rissolee potatoes
Field salad
Fancy ice cream
Assorted cakes
Demi tasse
=Eggs, Bienvenue.= Butter four individual shirred egg dishes. Make a
border of mashed (croquette) potato around each dish. Put in the bottom
a spoonful of puree of fresh tomatoes. Break two eggs in each dish,
season with salt and pepper, and bake in oven.
=Kalter aufschnitt.= Assorted cold meats, such as roast beef, ham,
tongue, lamb, etc. Garnish with a lettuce leaf filled with potato salad,
for each person.
=Chicken mulligatawney soup.= Cut the breast from an uncooked soup hen,
and cut in small squares of about one-quarter inch. Make about two
quarts of broth from the bones and trimmings. Heat three ounces of
butter in a casserole, add the cut-up breast of chicken, and simmer for
five minutes. Then add an onion chopped very fine, and simmer again
until yellow. Then add two spoonfuls of flour and one spoonful of curry
powder, and heat through. Now pour in the strained chicken broth and a
cup of rice, and boil slowly until the rice is cooked. Cut two apples in
quarter inch squares, and simmer in butter until cooked, and add to the
soup. Season with salt and pepper.
=To preserve limes.= Remove the cores from the limes with a small tin
tube made for the purpose. Then cover with salad water, using a large
handful of salt to the gallon. Soak for four or five hours; then drain
off the water, and throw the limes into boiling water. As soon as they
are soft take them out, one by one, and drop them into cold water.
Change the cold water several times. To turn the limes green again put
two gallons of water in a copper pan, add two large handfuls of cooking
salt, one cup of vinegar, and several handfuls of fresh spinach. Put the
pan on the fire and boil for a few minutes, then put the limes in the
pan, and boil up several times. Remove from the fire, and allow to stand
until cold; when the limes will have resumed their natural color. Drain
off the liquid and let the limes soak in fresh water for about fourteen
hours, changing the water frequently. Prepare a fifteen degree syrup,
testing with a syrup gauge or cooking thermometer; and when boiling
throw the limes into this, boil up, and then put into a vessel and leave
for twelve hours. Then pour off the syrup, and boil it to sixteen
degrees, pour it over the limes again, leaving it for twelve hours. Then
drain and boil again to twenty degrees, pour over the limes, stand for
twelve hours, and continue every twelve hours until thirty-two degrees
are reached. Then boil for two minutes, and pour into small stone jars.
Seal hermetically when cool.
=Jellied cherries.= Stone three pounds of cherries. Crush a handful of
the cherry stones, and tie in a gauze bag. Put a pound of currant juice
on the fire, add the crushed cherry stones, and steep. Put the cherries
in a copper pan over a slow fire, and reduce one-half. Then add three
pounds of granulated cane sugar and the currant juice, after the gauze
bag has been removed; and boil steadily until a little tried on a saucer
will not spread. Add half a gill of kirschwasser, and pour at once into
jelly glasses. Place in a cool place, and when cold pour melted
paraffine over the top and cover tightly.
=Candied lemon or orange peels.= Put a sufficient quantity of lemon or
orange peels on the fire with enough water to cover. Boil until soft to
the touch, then drain, and put in cold water and soak for twenty-four
hours, changing the water often. Then pour off the water, and put the
peels in an earthern jar, covering with a fifteen degree boiling syrup.
Use a syrup gauge or cooking thermometer to determine the density. Let
the peels stand for twelve hours, then pour off the syrup and boil it up
to eighteen degrees. Pour again over the peels and let it set for twelve
hours. Repeat this operation six or seven times, gradually increasing
the density of the syrup until it reaches thirty-two degrees. The last
time prepare a fresh thirty-two degree syrup. Drain the old syrup from
the peels, add them to the fresh boiling syrup, and boil up once. Then
put the peels in stone jars or pots, cover with the syrup, and seal when
cold.
=Fig jam.= Select large white firm figs, remove the stems, and cut in
quarters. Dissolve a half pound of sugar in a little water for each
pound of figs. Bring to a boil, then add the figs and boil steadily
until the marmalade coats the spoon and drops from it in beads. Then
pour into hot jelly glasses.
=Blackberry cordial, for medicinal purposes.= Heat and strain through
fine cheese cloth some ripe blackberries. To one pint of juice add one
pound of granulated sugar, one-fourth ounce of powdered cinnamon,
one-fourth ounce of mace, and one teaspoonful of cloves. Boil all
together for twenty minutes, strain, and to each pint add a jill of
French brandy. Put up in small bottles.
=Vanilla brandy.= Cut some vanilla beans very fine, pound in a mortar,
put in bottles and cover with strong brandy. This is much better than
ordinary vanilla extract.
JULY 15
BREAKFAST
Strawberries with cream
Boiled eggs
Dry toast
Russian caravan tea
LUNCHEON
Cantaloupe
Chicken jelly in cups
Cold beef a la mode
Potato salad
Boiled custard
Lady fingers
Demi tasse
DINNER
Consomme Garibaldi
Salami
Sand dabs, saute meuniere
Mutton chops, maison d'or
String beans in butter
Stewed tomatoes
Mashed potatoes
Roast squab
Lettuce salad
French pastry
Assorted fruit
Coffee
=Chicken jelly.= Clarify three quarts of good chicken broth with the
whites of six eggs. Soak two leaves of gelatine in water, and add to the
broth. Boil for twenty minutes, and strain. Set in ice box to become
firm.
=Cold beef a la mode.= Take two pieces of rump of beef weighing about
six pounds each, season with salt and pepper, place in a vessel with a
spoonful of fat or butter, and roast until nice and brown all over. Then
sprinkle with two spoonfuls of flour, and cook until flour is brown.
Then add one quart of boiling water and a pint of claret, one bouquet
garni, twenty-four small raw French carrots, twenty-four small white
onions fried in butter, and four quartered tomatoes. Cover, and boil in
the oven. Remove the carrots and onions when soft, and continue cooking
the beef until well done. Put the beef in an earthern pot and lay the
carrots and onions around it. Reduce the sauce, by boiling, to half its
volume, and strain over the beef. Prepare the day before using, so it
will have sufficient time to become cold.
=Boiled custard.= The yolks of four eggs, three whole eggs, one ounce of
corn starch, one quart of milk, and flavoring. Put all of the eggs, corn
starch, half of the sugar, and a few drops of the milk into a bowl and
mix well together. Boil the remainder of the milk and the other half of
the sugar; pour over the egg mixture, and cook until it thickens. Then
take off the fire, add the flavoring, mix well, and serve either in cups
or saucers.
=Tipsy parsons.= Cut some slices of sponge cake about one-half inch
thick. Soak them in sherry wine, and place them in saucers. Cover the
top with boiling custard, and serve.
=Vanilla custard with meringue.= Make some boiled custard flavored with
vanilla. Pour in saucers, place a half meringue shell on each, and
serve.
=Macaronade Celestine.= Soak some macaroons in maraschino. Place in a
saucer and pour boiling custard over them.
=Bouchettes Palmyra.= Soak some bouchettes in kummel, place them on
saucers, and pour boiling custard over them.
=Consomme Garibaldi.= Boil one-quarter pound of spaghetti and cut in
pieces one inch long. Cut a dozen green queen olives Julienne style, and
add, with the spaghetti, to three pints of hot consomme. Serve grated
cheese separate.
=Mutton chops, maison d'or.= Broil four mutton chops on one side; and
then set to become cold. Make a forcemeat from the breast of a chicken,
and add to it some chopped truffles. Place the forcemeat on the broiled
side of the chops in pyramid form, sprinkle with fresh bread crumbs, set
on a buttered pan, put a small piece of butter on top of each, and cook
in the oven for ten or twelve minutes. Serve on a platter, with sauce
Madere.
=Lamb chops, maison d'or.= Prepare in the same manner as mutton chops,
maison d'or.
JULY 16
BREAKFAST
Baked Bartlett pears with cream
Omelet with asparagus tips
Rolls
Coffee
LUNCHEON
Shrimp salad
Eggs, Marlborough
Cold squab and Virginia ham
Alligator pear salad
Compote of apricots
German coffee cake
Demi tasse
DINNER
Chicken soup, Piedmontaise
Pim olas. Radishes
Black bass, Heydenreich
Sweetbreads, poulette
Roast leg of venison
Red cabbage
Boiled potatoes
Lettuce and grapefruit salad
Apple cobbler
Coffee
=Eggs, Marlborough.= Place four poached eggs on four pieces of anchovy
toast, cover with sauce Perigueux, and lay a strip of broiled bacon
across each.
=Chicken soup, Piedmontaise.= Mix a pint of chicken broth with a pint of
puree of tomato soup, add a quarter pound of macaroni cut in one-quarter
inch pieces, and the breast of a boiled chicken cut in small squares.
=Black bass, Heydenreich.= Place two black bass in a buttered pan, and
season with salt and fresh-ground black pepper. Chop three ounces of
salted almonds, and mix with one-quarter pound of chopped fresh
mushrooms, three ounces of butter, and some chopped parsley. Spread over
the fish, and bake in oven for twenty minutes. Pour the juice of two
lemons over the fish, and serve from the pan in which it was baked.
=Sweetbreads, poulette.= Soak two pounds of sweetbreads in cold water
for two hours, to cause the blood to run out. Then put on the fire in
two quarts of water, add a spoonful of salt, bring to a boil, and then
cool off in cold water. Remove the skins, and cut the sweetbreads in
slices one-half inch thick. Put two ounces of butter in a sauce pan, add
the sweetbreads, and simmer for two minutes. Then add a spoonful of
flour, and heat through. Then add one pint of thick cream, and boil for
ten minutes. Season with salt and Cayenne pepper, add a can of sliced
French mushrooms and a little chopped chives, boil for two minutes, and
thicken with the yolks of two eggs mixed with a little cream. Serve in a
chafing dish.
=Cobblers.= Apple, pear, peach or apricot. Line a deep baking pan with
pie dough, fill with the chopped fruit desired, sweetened with sugar,
and with a little cinnamon added, cover with a sheet of pie crust paste,
brush with egg, and bake. Serve with cream or wine sauce.
=Wine sauce.= Put in a sauce pan one pint of water, one-half pound of
sugar, and the rind and juice of half a lemon. Bring to a boil, and then
thicken with a teaspoonful of corn starch dissolved in a little water,
and again bring to a boil. Flavor with a glassful of any kind of wine;
or a pony of cognac, kirschwasser, or other cordial, as you may desire.
Strain and serve with puddings, cobblers, etc.
JULY 17
BREAKFAST
Raspberries with cream
Broiled fillet of sole, maitre d'hotel
Hashed browned potatoes
Rolls
Coffee
LUNCHEON
Eggs, St. Catherine
Boneless squab en aspic
Majestic salad
Roquefort cheese with crackers
Coffee
DINNER
Little Neck clams
Consomme Talleyrand
Ripe olives. Lyon sausage
Boiled salmon trout, sauce mousseline
Potatoes, nature
Planked sirloin steak, St. Francis
Escarole and chicory salad
Fancy ice cream
Assorted cakes
Coffee
=Eggs, St. Catherine.= Cut the tops from four large baked potatoes, and
scoop out the insides. Lay a slice of tomato in the bottom, season with
salt and pepper, break an egg in each, and cover with well-seasoned
cream sauce. Sprinkle with grated cheese, put small bits of butter on
top, and bake in oven for about ten minutes. Serve on napkin, with
parsley in branches.
=Boneless squab en aspic.= Cut the squabs open at the back, and remove
all the bones, being careful not to cut the skin. Spread flat on the
table, season with salt and pepper, fold together and place in a
buttered pan and cook until done, and of a nice color. Allow to become
cold. Set an oval mould in cracked ice, garnish the bottom with sliced
truffles, pour in just enough nearly cold meat jelly to cover the
truffles. Place the cold squab in the mould and fill to the top with
jelly. Keep in the ice box until set. When ready to serve turn over on a
napkin, remove the mould, and garnish with parsley.
=Majestic salad.= Equal parts of celery, raw apple, and green peppers
cut in Julienne style. Serve with mayonnaise dressing.
=Consomme Talleyrand.= Put four grated truffles in a soup tureen, add a
glassful of very dry sherry wine, and a pinch of Cayenne pepper, cover,
and stand for an hour. When ready to serve pour three pints of hot
consomme tapioca over it.
=Planked sirloin steak, St. Francis.= Season a three pound sirloin steak
with salt and pepper, roll in oil and broil. When done place it on a hot
meat-plank sufficiently large so that it may be garnished with a bouquet
of new peas cooked in butter, string beans, asparagus tips with a little
Hollandaise sauce on them, and French carrots in butter. Lay a dozen
fresh mushrooms on top of the steak. Around the steak and vegetables lay
some Parisienne potatoes. Serve sauce Colbert separate.
JULY 18
BREAKFAST
Orange and grapefruit juice mixed
Oatmeal and cream
Corn muffins
Coffee
LUNCHEON
Chicken salad, Victor
Vogeleier omelet
Raspberry water ice
Streusel kuchen (cake)
Coffee
DINNER
Potage vert pre
Smoked eels with rye bread
Corned beef and cabbage
Boiled potatoes
Peach meringue
Demi tasse
=Potage vert pre.= Mix one pint of consomme tapioca with one quart of
puree of pea soup. Just before serving add some chopped chervil.
=Peach meringue.= Dress some meringue paste (see meringue shells) on
dishes or plates in round forms about three inches in diameter and
three-quarters of an inch deep. Place the dishes on a pan, and set in a
rather cool oven until the meringues are of a nice straw color. Put on
the center of each a spoonful of pastry cream, and on top of this half
of a peach cooked in syrup; or half of a preserved peach.
=Apricot meringue.= Prepare in the same manner as peach meringue.
=Strawberry, blackberry or raspberry meringues.= Prepare in the same
manner as peach meringue, but use fresh uncooked berries.
=Patience (cake).= Beat ten whites of eggs until firm, then add one
pound of powdered sugar, three quarters of a pound of flour, and some
vanilla flavor. Stir until firm and well mixed, and lay out like small
lady fingers on a buttered pan. Set in a dry place until a crust forms
on top, and then bake in a moderate oven.
JULY 19
BREAKFAST
Grapes
Waffles
Honey in comb
Toasted rolls
Ceylon tea
LUNCHEON
Sardines
Scrambled eggs, Lucullus
Galantine of capon
Salade Cupid d'Azure
Port de Salut cheese with crackers
Coffee
DINNER
Consomme Trianon
Celery. Olives. Salted almonds
Broiled barracouda, mustard sauce
Hollandaise potatoes
Roast leg of veal
Carrots Vichy
Spinach with egg
Pickled beets
Vanilla ice cream
Coffee fruit cake Demi tasse
=Scrambled eggs, Lucullus.= Put in a casserole one ounce of butter, and
three truffles cut in dices about one-eighth inch square. Heat through,
and then add eight beaten eggs, and one-half cup of cream. Season with
salt and pepper, then scramble, and dish up on a china platter. Cut
about a dozen slices of truffle, heat on a plate with the addition of
half a spoonful of meat extract, and lay over the eggs.
=Galantine of capon.= Split open down the back a good-sized fowl or
capon, and remove every bone, being careful not to remove any of the
meat, and not to cut the skin. Lay out flat on the table skinside down,
and season with salt and pepper. Prepare a forcemeat with one pound of
veal, and one and one-half pounds of lean pork. Strain through a sieve,
season with salt and pepper and a little grated nutmeg, and add a pint
of cream. Cut in small squares the tip of a smoked boiled beef tongue,
one-half pound of white fat pork, one-quarter pound of ham, one-quarter
pound of peeled pistache nuts, and four truffles. Mix thoroughly with
the force meat, and put on top of the fowl. Close, by drawing both sides
together, forming a big sausage. Roll very tightly in a towel or napkin,
and tie with a string on both ends and twice around the middle. Cook in
bouillon, stock or salted water slowly for from one and one-half to two
hours. When cooked, untie, remove the cloth, roll tight again and
re-tie. Set in the ice box for at least eight hours. Serve sliced in the
same manner as sausage, and about one-quarter inch thick. Garnish with
meat jelly and parsley in branches. Galantine of chicken, squab, etc.,
may be prepared in the same manner.
=Salade Cupid d'Azure.= Cut alligator pears in slices, lay on a platter,
and sprinkle with one chopped shallot, salt and pepper, one chopped
green pepper, one spoonful of vinegar, and two spoonfuls of olive oil.
Allow to stand for an hour. Cut two heads of well-washed romaine salad
in two, and on each lay a slice of grapefruit, then a slice of alligator
pear, then a slice of grapefruit, and so continue until the romaine is
full. Divide the dressing over the individual salads; and if not
sufficient, finish with French dressing.
=Consomme Trianon.= To each portion of consomme royal add six slices of
truffle cut in triangle shape.
=Mustard sauce.= To one pint of cream sauce add two spoonfuls of French
mustard, and mix well.
JULY 20
BREAKFAST
Sliced peaches with cream
Boiled eggs
Popover muffins
Coffee
LUNCHEON
Cantaloupe
Poached eggs, Bar le Duc
Paprika veal Boiled rice
Louise salad
Surprise fritters. Coffee
DINNER
Little Neck clams
Crab gumbo California ripe olives
Boiled codfish, egg sauce
Small tenderloin steak, Rachel
Hearts of lettuce
Apricot cobbler
Patience Demi tasse
=Popover muffins.= Five eggs, one-half ounce of salt, one quart of milk,
and one pound of flour. Beat the eggs and salt well together; then beat
in the milk; then add the flour and beat until smooth. This will make a
very thin batter. Fill greased tall muffin moulds only half full, and
bake in medium oven until very crisp.
=Paprika veal.= The remains of a roast leg of veal may be used. Cut in
slices one-half inch thick, and as wide as the meat will allow. Put two
ounces of butter and a chopped onion in a casserole and simmer until the
onion is done. Then add two spoonfuls of flour and one spoonful of
paprika, and simmer again for a few minutes. Then add half a pint of
stock, half a cup of white wine, one spoonful of meat extract, and the
veal. Season well with salt, and simmer for twenty minutes. Should the
sauce be too thick add a little more stock.