bottle of soda water, one spoonful of sugar, and three apples cut in
small dices. Cool, and serve in champagne cup glasses.
=Potage Mexicaine.= Mix one quart of puree of tomato soup with one pint
of well-seasoned consomme tapioca.
=Fillet of turbot, Tempis.= Season four fillets of turbot with salt and
pepper, and roll in flour. Put three ounces of butter in a pan and heat.
Then add the fish and fry for ten minutes on both sides. Place the fish
on a platter; add another ounce of butter to the pan, and cook to the
color of a chestnut, and pour over the fish. Sprinkle with the juice of
a large lemon, and one spoonful of chopped salted almonds.
=Scrambled eggs, Pluche.= Scrambled eggs with chopped herbs; such as
parsley, chervil and chives.
AUGUST 1
BREAKFAST
Sliced peaches with cream
Waffles with maple syrup
Ceylon tea
LUNCHEON
Eggs a la Patti
Stewed tripe, Blanchard
Puff paste roses
Coffee
DINNER
Consomme Alexandria
Lyon sausage. Antipasto
Boiled brook trout, mousseline
Potatoes, nature
Roast saddle of mutton, currant jelly, mint sauce
String beans in butter
Broiled tomatoes
Escarole and chicory salad
Souffle au fromage
Coffee
=Eggs a la Patti.= Make a chicken hash in cream and put on a platter.
Lay four poached eggs on top, and one slice of truffle on top of each
egg. Pour sauce Madere around the hash.
=Puff paste roses.= Roll out some puff paste about one-eighth inch
thick, and cut with a star cutter. Brush over with a little water, and
fold the points of the stars to the center. Bake, and when nearly done
dust with powdered sugar, and return to oven to finish baking. The cakes
will puff up like a rose. Fill with jelly and serve.
=Consomme Alexandria.= Add one cupful of boiled white meat of chicken,
cut in small dices, to three pints of consomme brunoise.
=Orange or lemon brandy, for flavoring.= Peel very thin the yellow
outside from oranges or lemons. The inner white skin is not good. Crush
with a little granulated sugar. Put in a bottle and cover with strong
brandy. In the same manner can be prepared the kernels of cherries,
plums, apricots or peaches. Pound the kernels slightly before putting
them in the brandy.
=Glace fruit.= Be very particular in selecting the fruit. Cherries
should be large and not quite ripe, and without blemishes; and the
stones must be removed. Apricots and peaches should be of medium size,
and almost green. Make as small a hole as possible when removing the
stones. Pears should be peeled, and the stems left on. Figs should be
green. Strawberries should be very green, but full grown; wash and dry
well, and leave the stems on. Nectarines should be green, and the stones
removed. Any hard green plums may be used, but leave their stones in.
Cut pineapple in thick slices, remove the core, and any brown outside
spots. All fruit should be thoroughly washed and dried before being
prepared. It is well to make new syrup for each kind of fruit. To make
the syrup boil two pounds of granulated sugar and two gills of water for
eight minutes. Put the fruit in the syrup piece by piece; do not let it
stop boiling; and wait a few seconds between each piece, so the syrup
will boil up over the fruit. Then remove piece by piece in the same
order as placed in the kettle. Use a silver spoon or an aluminum skimmer
to handle the fruit, and under no circumstances use a fork. Place the
fruit on a thick piece of waxed paper, and set in a cool place. Repeat
the process the next day, adding a pound of sugar and a gill of water to
the syrup of the day before. Allow the fruit to boil hard for a minute,
and remove as before. This must be continued for about eight days before
the fruit will have absorbed enough sugar, and not be mushy. When the
fruit is finished line a broad shallow stone jar with waxed paper, lay
the fruit in singly, not allowing the pieces to touch, put waxed paper
between the layers, and cover closely.
=Baked pears, for canning.= Wash as many ripe, firm unspecked pears as
will fill a baking pan. Fill the pan almost full of boiling water.
Sweeten as though for immediate use. Set the pan in the oven, baste
frequently, and turn the pears around so they will brown lightly and
evenly. Add a few cloves and a small stick of cinnamon. When the pears
are very tender and almost candied, pack in hot glass jars, and pour the
boiling syrup over them. Be sure to have enough thick syrup to cover the
fruit. Seal while hot. Should the water evaporate too much while
cooking, add a little more from time to time.
AUGUST 2
BREAKFAST
Oregon cherries
Finnan haddie in cream
Baked potatoes
Rolls
Coffee
LUNCHEON
Assorted hors d'oeuvres
Cold consomme in cups
Cold saddle of mutton
White bean salad
French pastry
Demi tasse
DINNER
Lamb broth a la Reine
Queen olives
Baked whitefish, St. Menehould
Roast squab
Artichokes with melted butter
Broiled potatoes
Celery root, field and beet salad
Pumpkin pie
Coffee
=White bean salad.= Soak a pound of navy beans over night in cold water.
Then boil them in three quarts of water; to which has been added a
little salt, an onion, a carrot, and a bouquet garni. When soft, remove
the onion and carrot, and the bouquet garni, drain off the water, and
set the beans to cool. When cold put in a salad bowl, add two shallots
chopped very fine, a little chopped parsley, a little salt and some
fresh-ground pepper, one spoonful of vinegar and two of olive oil. Mix
well.
=Lamb broth a la Reine.= Put a shoulder of lamb in a roasting pan,
season with salt and pepper, a little fat or a small piece of butter,
and put in the oven to roast. When done remove the lean meat from the
bones and cut in small squares. Put the trimmings in a casserole with
five pounds of lamb bones and three quarts of water. Bring to a boil,
skim well, and then add one sliced onion, one carrot, a bay leaf, six
cloves, a bouquet garni, a stalk of leek and three leaves of celery, a
little salt and a few whole black pepper berries. Boil slowly for one
hour, without being covered, so the broth will stay clear. Strain
through fine cheese cloth, add the lamb cut in small squares, and
one-half pound of boiled rice. Serve hot and well seasoned.
=Pumpkin pie.= Make a custard with five eggs, two ounces of sugar, one
pint of pumpkin pulp, one pony of molasses, three ounces of melted
butter, one pinch of grated nutmeg, one pinch of cinnamon and one pinch
of allspice. Mix to a custard, and finish like a custard pie.
=Pumpkin pulp.= Peel a pumpkin and wash out the seeds. Steam or boil
until soft, and strain through a fine sieve.
=Baked whitefish, St. Menehould.= Take four pounds of whitefish (bass or
other fish may be used), put in a vessel with two quarts of water and a
spoonful of salt, and boil for five minutes. Then drain off the water,
remove the skin and bones, and break the fish in two inch pieces. Make
one quart of cream sauce. In a buttered baking dish put one spoonful of
cream sauce, then one-third of the fish; cover with cream sauce; then
another third of the fish; cover with sauce; and then the remainder of
the fish, and pour the remainder of the sauce on top. The sauce should
be highly seasoned. Sprinkle the top with grated Swiss or Parmesan
cheese, put small bits of butter on top, and bake in oven for fifteen or
twenty minutes. Sprinkle with the juice of two lemons, and serve from
the baking dish.
AUGUST 3
BREAKFAST
Loganberries with cream
Bacon and eggs
Rolls
Coffee
LUNCHEON
Eggs Mollet, cream sauce
Broiled black bass, maitre d'hotel
Sliced cucumbers, French dressing
Browned hashed potatoes
Compote with rice
Demi tasse
DINNER
Terrapin soup, Southern style
Pimentos, vinaigrette
Scalloped clams
Larded tenderloin of beef, moderne
Romaine salad
Biscuit glace, peppermint
Assorted cakes
Coffee
=Eggs Mollet, cream sauce.= Eggs Mollet are soft boiled (about four
minutes). Remove the shells, being careful that the eggs do not break.
Put in a deep dish and cover with cream sauce.
=Pimentos, vinaigrette.= Drain the juice from one can of pimentos, lay
them on a platter, and cover with vinaigrette sauce. Serve very cold.
=Scalloped clams.= Put six dozen Little Neck clams in a vessel with
their juice, and bring to a boil. Heat two ounces of butter in a
casserole, then add two spoonfuls of flour, and heat through. Then add
the juice of the clams and half a pint of milk, and season with salt and
pepper. The sauce should then be a little thick. Bind with the yolks of
two eggs mixed with one-half cup of cream. Mix the clams with
three-fourths of the sauce and put in a baking dish. Pour the rest of
the sauce over the top, sprinkle with grated cheese, put small bits of
butter on top, and bake in hot oven until brown. Serve in same dish.
=Tenderloin of beef, moderne.= Roast the tenderloin of beef, place on a
platter, and garnish with several small patties; some of them filled
with string beans, and some filled with peas in butter. Also garnish
with rissolee potatoes. Serve Madeira sauce separate, besides pouring a
little over the tenderloin.
=Terrapin soup, Southern style.= Scald two terrapin, and remove the
shell, skin and intestines. Cut the terrapin in small pieces about
one-quarter inch square. Heat four ounces of butter in a casserole, then
add the terrapin and fry over a quick fire. Sprinkle with three
tablespoonfuls of flour, add three pints of any kind of good broth and
one pint of milk, season with salt and pepper, add a glass of good
sherry wine, and boil until well done. Bind with the yolks of two eggs
mixed with a cup of cream and a glass of dry sherry wine. Set on stove
and let it come nearly to a boil, but not quite.
AUGUST 4
BREAKFAST
Grapefruit
Oatmeal with cream
Rolls
English breakfast tea
LUNCHEON
Eggs Vilna
Calf's liver saute, Spanish style
Boiled rice
Watermelon
Demi tasse
DINNER
Consomme Rothschild
California ripe olives
Broiled striped bass, maitre d'hotel
Sliced culemo salad
Roast chicken
Peas a la Francaise
Mashed potatoes
Watercress
Apricot meringue
Coffee
=Eggs Vilna.= Spread some fresh caviar on four pieces of toast, lay a
poached egg on top of each, lay four fillets of anchovies crosswise over
the eggs, and garnish with two lemons cut in half, and parsley in
branches.
=Calf's liver, Spanish style.= Cut six slices of calf's liver
three-quarters of an inch thick, season with salt and pepper, roll in
flour, and fry in melted butter. When nearly done place on a platter and
keep hot. Pour one pint of very highly seasoned Creole sauce over the
liver, and put in oven for two minutes. Sprinkle with chopped parsley,
and serve.
=Consomme Rothschild.= Equal parts of breast of boiled fowl, beef tongue
and truffles cut Julienne style, and added to very hot consomme. Add a
little chervil before serving.
=Sliced culemo salad.= Culemo is a sort of cucumber. Peel, slice, and
pour French dressing over it.
AUGUST 5
BREAKFAST
Cantaloupe
Boiled eggs
Dry toast
Crescents
Chocolate with whipped cream
LUNCHEON
Cold eggs with celery
Cold chicken, with chow chow
Asparagus, mayonnaise
Roquefort cheese with crackers
Coffee
DINNER
Little Neck clams
Potage Lamballe
Radishes. Lyon sausage
Fillet of sole, Paylord
Sweetbreads, Egyptienne
Roast ribs of beef
Saratoga chip potatoes
Chiffonnade salad
Vanilla ice cream
Assorted cakes
Fruit
Coffee
=Cold eggs with celery.= Put four cold poached eggs on a platter and
cover with a sauce made of one pinch of salt, a little fresh-ground
black pepper, the heart of a stalk of celery cut in very small dices, a
little chopped parsley, one spoonful of vinegar, and two tablespoonfuls
of olive oil.
=Fillet of sole, Paylord.= Chop very fine one-half of a can of French
mushrooms, put in a napkin and squeeze out the water. Then mix with half
a cup of thick cream sauce. Season four fillets of sole with salt and
pepper, and spread all over with mushroom puree; then roll in fresh
bread crumbs, and fry in swimming hot lard. Dress on a napkin on a
platter, and garnish with fried parsley and quartered lemons. Serve
Tartar sauce separate.
=Sweetbreads, Egyptienne.= Put some braised sweetbreads on a platter and
garnish with stuffed green peppers and croquettes of rice. One of each
to each person. Serve Bordelaise sauce separate.
=Stuffed green peppers.= Dip four green peppers in very hot lard for a
second, then remove the skin, cut off the top, and clean out the
insides. Fill with a puree of fresh mushrooms, sprinkle with bread
crumbs, put small bits of butter on top of each, and bake in oven for
ten minutes. Serve as a garnish; or as a vegetable, with sauce Madere,
or tomato sauce.
AUGUST 6
BREAKFAST
Grapes
Hominy in cream
Rolls
Coffee
LUNCHEON
Canape St. Francis
Eggs Montebello
Cold roast beef
Cosmopolitan salad
Buttermilk
DINNER
Consomme paysanne
Salted almonds
Salmon steak, Calcutta
Parisian potatoes, Hollandaise
Broiled squab on toast
Artichokes with melted butter
Stewed corn
Hearts of romaine, Roquefort dressing
Assorted French pastry
Coffee
=Eggs Montebello.= Poach four eggs, allow them to become cool, roll in
flour, then in bread crumbs, and fry in swimming hot lard or butter.
Serve on a napkin, and garnish with fried parsley. Serve sauce
Montebello separate.
=Sauce Montebello.= Equal parts of Bearnaise and tomato sauce mixed.
=Cosmopolitan salad.= Put in a salad bowl in bouquets such vegetables as
peas, string beans, carrots, cauliflower, asparagus, Brussels sprouts,
etc. There should be at least four different kinds. In the center place
a handful of shelled shrimps or lobster cut in slices, or crab meat.
Serve with French dressing, well seasoned.
=Consomme paysanne.= Cut two leaves of white cabbage in one inch
squares, and put in a casserole. Add one sliced carrot, one sliced
turnip, one leek and two leaves of celery, also sliced. Also add two
ounces of butter, cover, and simmer in oven until soft. Be careful that
it does not burn. Drain off the butter, add one quart of consomme, and
boil for ten minutes. Add a little chopped chervil.
=Salmon steak, Calcutta.= Put two slices of salmon, about one and
one-half inches thick, in a flat buttered pan, season with salt and
pepper, add one-half glass of white wine and one-half cup of fish stock,
cover with buttered paper, and cook in oven for twenty minutes. Then put
the fish on a platter and keep hot. Pour over the fish a sauce made as
follows: Heat two ounces of butter in a casserole, add one spoonful of
flour and one of curry powder, and heat through. Then add the broth the
fish was cooked in, and one pint of fish stock, and boil for ten
minutes. Bind with the yolks of two eggs and one-half cup of cream.
Strain, put back in the casserole, and whip one ounce of fresh butter
into it. When the butter is melted it is ready to pour over the fish.
Garnish the fish with fleurons.
=Parisian potatoes, Hollandaise.= Cut a quart of potatoes with a round
Parisian spoon, put in cold water, add a little salt, and boil very
slowly. When done, drain off the water, and put the potatoes in the oven
to dry. Then put the potatoes in one ounce of melted butter mixed with a
little chopped parsley, roll carefully so they will not break, and
serve.
AUGUST 7
BREAKFAST
Sliced nectarines in cream
Scrambled eggs with smoked beef
Rolls
Coffee
LUNCHEON
Omelet Levy
Lamb kidneys en brochette, bacon
Lyonnaise potatoes
Field salad
Camembert cheese with crackers
Demi tasse
DINNER
Potage Cameroni
Ripe olives
Sand dabs, saute meuniere
Sweetbreads, Figaro
Roast sirloin of beef, Mounet Sully
Broiled tomatoes
Escarole salad
Puff paste basket
Coffee
=Omelet Levy.= Make a plain omelet with eight eggs, and put on a
quite-large china platter. Garnish with one bouquet of pimentos cut in
small dices and heated in butter; one bouquet of green peppers cut in
the same manner and sauteed in butter; one bouquet of asparagus tips,
and one of chicken hash in cream.
=Lamb kidneys en brochette with bacon.= Remove the skin from two lamb
kidneys, split them open, and put a skewer through them. Season with
salt and pepper, roll in oil, and broil. When done place on a piece of
dry toast, lay two strips of bacon on top. And put a spoonful of maitre
d'hotel butter on top of all.
=Potage Cameroni.= Make one quart of consomme brunoise, add six
chickens' livers cut in small squares and sauteed in butter; and
one-half cup of boiled macaroni cut in half inch pieces. Serve grated
cheese separate.
=Sweetbreads, Figaro.= Braised sweetbreads served with their own gravy,
and garnished with one timbale of spinach for each person. Serve sauce
Figaro separate.
=Sauce Figaro.= Reduce one pint of tomato sauce one half by boiling
slowly. Allow to become cold, add one pint of mayonnaise sauce, mix
well, and season with salt and Cayenne pepper.
=Roast sirloin of beef, Mounet Sully.= Roast a sirloin of beef, place on
a platter, and garnish with fresh artichoke bottoms filled with peas au
beurre, and potatoes Julienne. Serve Bearnaise sauce separate.
=Puff paste basket.= Roll out some puff paste about one-quarter inch
thick. Cut out the paste with an oval cutter. Wash the tops, and then
make a shallow incision in the tops with another oval cutter about
one-half inch smaller. Bake. Remove the soft inside paste, and fill with
sweetened whipped cream. Make a handle out of some candied angelica, and
stick it on the whipped cream, making it look like a basket.
AUGUST 8
BREAKFAST
Orange juice
Kippered Alaska cod in cream
Baked potatoes
Rolls
Coffee
LUNCHEON
California gray shrimps in shell
Cold consomme in cups
Cold sirloin of beef, with meat jelly
Potato and beet salad
Schloss cheese with crackers
Coffee
DINNER
Consomme Monaco
Celery
Broiled striped bass, maitre d'hotel
Virginia ham glace, champagne sauce
Timbale of spinach
Mashed potatoes
Watercress salad
Strawberry ice cream
Assorted cakes
Coffee
=Kippered Alaska cod in cream.= Kippered Alaska black cod is a delicate
smoked fish. Remove the skin, place in a sauce pan and cover with thick
cream. Bring slowly to a boil, and let stand for about ten minutes at
boiling point. Another method of cooking is to put the fish in a saute
pan, cover with water, and bring to a boil. Then drain off the water,
add some cream sauce and a small piece of butter, season with salt and
pepper, and boil for five minutes.
=Consomme Monaco.= Cut one breast of a boiled chicken or fowl and two
truffles in small dices. Add to one quart of hot well-seasoned consomme.
=Virginia ham, glace.= Soak a Virginia ham in cold water over night.
Then put the ham in a large kettle and cover with cold water, bring to a
boil, and then set at side of stove and allow to simmer for three hours.
The ham is done when the skin is easy to loosen. Then remove the skin,
and put the ham in another pot with one quart of sherry wine, and set in
oven to bake. Baste continually. After twenty minutes dust the top with
powdered sugar, and bake until brown.
=Champagne sauce, I.= Put two ounces of sugar in a casserole and cook to
a brown caramel color, but be careful not to burn. Then add one glass of
vinegar and boil until nearly dry. Then add one pint of sauce Madere and
boil for ten minutes. Strain, and season well.
=II.= Put one quart of champagne in a casserole and reduce until nearly
dry, then add one pint of sauce Madere, season with salt and Cayenne
pepper, boil for ten minutes, and strain.
=Timbale of spinach.= Pass one pint of freshly-chopped spinach through a
fine sieve, season with salt and pepper, add one spoonful of cream sauce
and a raw egg, mix well, and put in small buttered timbale moulds. Cook
for twenty minutes in bain-marie. Serve as a garnish, or as a vegetable
with cream, tomato, or Madeira sauce.
AUGUST 9
BREAKFAST
Fresh strawberries with cream
Flannel cakes, maple syrup
Coffee
LUNCHEON
Cantaloupe
Poached eggs, d'Orleans
Mutton chops, Argenteuil
Lettuce salad
Puff paste sandwich
Coffee
DINNER
Rice soup, Palermo
Radishes
Frogs' legs, saute a sec
Tenderloin of beef, Gambetta
Romaine salad
Biscuit glace, mapleine
Assorted cakes
Demi tasse
=Poached eggs, d'Orleans.= Make four round pieces of dry toast, lay a
thin slice of smoked beef tongue on each, and a poached egg on top of
the tongue. Cover with Bearnaise sauce.
=Mutton chops, Argenteuil.= Broil some mutton chops and put on a
platter. Garnish with asparagus tips. Pour a little Hollandaise sauce
over the tips; and a little brown gravy or sauce Madere over the chops.
=Puff paste sandwich (pastry).= Roll out some puff paste into a thin
sheet, and spread with a thick layer of jam. Wash the edges of the
sheet, and place another thin sheet of the same paste on top. Press
together at the edges. Wash the top, and bake. When nearly done dust the
top with powdered sugar, and bake in the oven until the sugar is melted.
Serve cold.
=Rice soup, Palermo.= Heat two ounces of butter in a casserole, add two
ounces of rice and one ounce of flour, and heat through. Then add three
pints of chicken broth, and boil slowly. Keep stirring carefully so it
will not burn on the bottom, but do not break the rice. When the rice is
soft bind the soup with the yolks of three eggs mixed with one pint of
cream. Keep stirring the soup until it nearly comes to a boil; taste to
determine as to seasoning; add a tiny bit of grated nutmeg, a little
Cayenne pepper, and the juice of two lemons, freshly squeezed.
=Tenderloin of beef, Gambetta.= Put a roast tenderloin of beef on a
platter, garnish on one side with onions glaces, and on the other side
with fresh mushrooms saute in butter. Serve sauce Madere on top of the
beef, and also separate in a bowl.
AUGUST 10
BREAKFAST
Sliced peaches with cream
Scrambled eggs with bacon
Rolls
Chocolate with whipped cream
LUNCHEON
Cold fonds d'artichauts, Du Barry
Cold Virginia ham and tenderloin of beef
Chilian salad
Lemon cake
Demi tasse
DINNER
Consomme Oriental
Ripe California olives
Fillet of halibut, Cubaine
Roast chicken
Asparagus, Hollandaise
New peas in butter
Duchesse potatoes
Chiffonnade salad
Fancy ice cream
Assorted cakes
Coffee
=Cold fonds d'artichauts, Du Barry.= Boil four fresh artichoke bottoms
in salt water, to which has been added the juice of a lemon. Also boil a
head of cauliflower. When both are cold fill the bottoms with some of
the cauliflower, and cover with a well-seasoned thick mayonnaise sauce.
Place each artichoke on a leaf of lettuce, and serve.
=Chilian salad.= Place in a salad bowl equal parts of apple, celery and
pimentos, all cut Julienne style. Serve with mayonnaise sauce.
=Lemon cake.= Bake a sponge cake, as described elsewhere. Cut in three
layers, and fill between with lemon butter filling. Glace the top with
thin white icing flavored with lemon juice. Serve when the icing is dry.
=Orange cake.= Same as lemon cake, but fill the cake with orange butter
filling, and glace the top with pink icing flavored with orange. Serve
with a slice of orange on top of each portion of cake.
=Lemon butter filling.= One-half pound of sugar, four ounces of sweet
butter, two lemons, the yolks of two eggs, and two whole eggs. Grate the
lemon rinds into the sugar, squeeze in the juice of the lemons, add the
eggs, yolks and butter, mix well, and stir over a slow fire until it
thickens. Do not let it boil. Use cold.
=Orange butter filling.= Prepare in the same manner as lemon butter
filling, but use oranges.
=Consomme Oriental.= Cut carrots and turnips in the shape of half moons.
Boil in salted water until soft, and serve in hot consomme with an equal
quantity of plain boiled rice.
=Fillet of halibut, Cubaine.= Cut four fillets of halibut, season with
salt and pepper, and roll in flour. Heat two ounces of butter in a
frying pan, then add the fish and saute on both sides until done. Put
the fish on a platter and pour Creole sauce over it. Serve boiled rice
separate.
AUGUST 11
BREAKFAST
Grapenuts with cream
Boiled eggs
Dry toast
Ceylon tea
LUNCHEON
Shrimp patties in cream
Calf's liver saute, Lyonnaise
German fried potatoes
Field salad
Camembert cheese with crackers
Coffee
DINNER
Potage Parmentier
Pim olas
Planked striped bass
Venison chops, port wine sauce
Hashed brown sweet potatoes
Artichokes au gratin
Endive salad
Strawberry meringue
Coffee