spoon equal parts of cantaloupe and watermelon. Mix, and serve in
grapefruit supreme glasses. Serve salt, pepper and powdered sugar
separate.
=Eggs, Caroli.= Place in a buttered shirred egg dish one slice of smoked
beef tongue, break two eggs on top, season with salt and pepper,
sprinkle with grated cheese, put small bits of butter on top, and bake
in oven until brown.
=Consomme brunoise and vermicelli.= One quart of consomme brunoise mixed
with one pint of consomme vermicelli. Serve grated cheese separate.
=Planked black bass.= Season a whole black bass with salt and pepper,
and lay on a buttered plank. Put a little butter on top of the fish, and
set in oven to bake. When the fish is done make a border around the edge
of the plank with potato croquette preparation, using a pastry bag with
a star tube to squeeze the potato through. Then set back in oven and
cook until the border is brown. Pour two spoonfuls of maitre d'hotel
butter over the fish, and garnish with parsley in branches and quartered
lemons.
=Deviled chickens' legs and Virginia ham.= Use the legs from soup hens
or roasted chickens. Spread with a mixture of half English and half
French mustard, roll in bread crumbs, sprinkle with olive oil, broil,
and place on a platter. Broil one slice of Virginia ham for each person,
and lay on top of the chickens' legs. Pour tomato sauce around them.
=Egg plant, Sicilienne.= Peel an egg plant and cut in thin slices. Mix
in a bowl two cups of grated cheese, one egg, half a cup of very thick
cream, a little chopped chives, salt and a little Cayenne pepper. Spread
on a slice of egg plant, and lay another slice on top, in the form of a
sandwich. Roll in flour, then in beaten eggs, and finally in bread
crumbs. Fry in very hot swimming butter, and serve on folded napkin.
SEPTEMBER 4
BREAKFAST
Stewed prunes
German pancakes
Corn muffins
Ceylon tea
LUNCHEON
Hors d'oeuvres assortis
Cold consomme in cups
Baked oysters, Gruyere
Russian salad
Mirlitons au rhum
Coffee
DINNER
Potage Ruffo
Queen olives
Bouillabaisse Marseillaise
Roast leg of lamb
Corn a la Marie
Potato croquettes
Lima beans in butter
Chicory and romaine salad
Vanilla ice cream
Lady cake
Demi tasse
=Baked oysters, Gruyere.= Season one dozen oysters on the half shell
with salt and pepper, lay on each a very thin slice of Swiss cheese, put
a small bit of butter on top, and bake in a very hot oven for six
minutes. Serve in the shells, on a platter, garnished with quartered
lemons.
=Mirlitons au rhum.= Beat until very light, six eggs, six ounces of
powdered sugar, and six ounces of almonds chopped very fine. Then add
two tablespoonfuls of rum, one ounce of flour, and four ounces of melted
butter. Pour into tartalette moulds, that have been lined with very thin
dough. Dust the tops with powdered sugar, and bake in a rather hot oven.
Glace the tops with thin icing flavored with rhum.
=Potage Ruffo.= Mix one quart of puree of tomato soup with one pint of
consomme, add one-half pound of macaroni that has been boiled in salted
water, and cut in pieces one-half inch long. Serve grated cheese
separate.
=Corn a la Marie.= Put two ounces of butter and two peeled and quartered
tomatoes in a casserole, and simmer for five minutes. Then add the corn
cut from six boiled ears, season with salt, pepper, and a pinch of
sugar, and simmer for five minutes.
=Lady cake.= One pound of sugar, three-quarters of a pound of sweet
butter, one pound of flour, two ounces of corn starch, half a
teaspoonful of baking powder, the whites of sixteen eggs, and rose
flavoring. Mix the sugar with the butter and half of the whites of eggs.
Mix the flour, corn starch and baking powder together, and add it to the
first mixture. Beat the remainder of the whites of eggs until very hard,
and add them to the preceding. Add the rose flavoring, mix lightly, put
in mould and bake in the same manner as pound cake.
SEPTEMBER 5
BREAKFAST
Orange marmalade
Poached eggs with bacon
Rolls
Coffee
LUNCHEON
Grapefruit with chestnuts
Eggs Mollet, Auben
Lamb hash, Sam Ward
Escaloped tomatoes
Sierra cheese with crackers
Coffee
DINNER
Blue Point oysters on half shell
Consomme federal
Salted Brazil nuts
Boiled Lake Tahoe trout, Hollandaise
Potatoes, nature
Sweetbreads braise, Georginette
Roast chicken
New beets, Californienne
Baked kohl rabi
Hearts of lettuce, egg dressing
Lemon water ice
Lady fingers
Demi tasse
=Eggs Mollet, Auben.= Make four croustades, lay an egg Mollet in each,
and pour a little sauce Italienne over them.
=Lamb hash, Sam Ward.= Put two ounces of butter and one chopped onion in
a casserole and simmer until yellow. Then add one pound of raw potatoes
cut in small squares, and two pounds of left-over lamb cut in the same
manner; season with salt and pepper, add one cup of bouillon, cover, and
simmer for nearly an hour. Then dish up and sprinkle with chopped
parsley.
=Escaloped tomatoes.= Drain into a bowl the juice from canned tomatoes.
Butter a baking dish, cover the bottom with a layer of the tomatoes, add
bits of butter, season with salt and pepper, and sprinkle with fresh
bread crumbs. Then repeat with tomatoes, seasoning, and crumbs, in
order, until the dish is full. Then add the tomato juice, sprinkle some
crumbs on top, and bake in oven for twenty minutes. Serve in same dish.
=Consomme federal.= Make a consomme royal, season with a little Cayenne
pepper, and add six thin slices of truffle for each person.
=Sweetbreads braise, Georginette.= Make a puree of sorrel (see
vegetable). Add to the puree some sliced canned mushrooms; or fresh
mushrooms saute in butter. Put the sorrel on a platter, lay sweetbreads
braise on top, and pour the gravy around the bottom of the platter.
=New beets, Californienne.= Put in a saute pan two ounces of butter,
three cloves, one teaspoonful of tarragon vinegar, one-half teaspoonful
of sugar, and some fresh-cooked and peeled, small beets. Simmer for a
few minutes.
=Baked kohl rabi.= Peel some kohl rabi, slice thin, and boil in salted
water. Then arrange in a baking dish, cover with well-seasoned cream
sauce, sprinkle with grated cheese and bread crumbs in equal parts, put
small bits of butter on top, and bake in oven until brown.
SEPTEMBER 6
BREAKFAST
Baked pears with cream
Broiled salmon bellies with melted butter
Plain boiled potatoes
Rolls
Coffee
LUNCHEON
Cantaloupe
Eggs, Jockey Club
Cold chicken and tongue, meat jelly
String bean and tomato salad
American dairy cheese with crackers
Coffee
DINNER
Macaroni soup, with leeks
California ripe olives
Fillet of flounder, Chilienne
Roast loin of veal, au jus
Stuffed egg plant
Asparagus tips in cream
Cleo potatoes Escarole salad
Chocolate eclairs Demi tasse
=Eggs, Jockey Club.= Shirred eggs garnished with veal kidneys saute au
Madere.
=String bean and tomato salad.= Equal parts of fresh-boiled cold string
beans and peeled and quartered tomatoes. Put the beans around the edge
of a salad bowl and the tomatoes in the center. Serve with French
dressing and fresh-chopped parsley.
=Macaroni soup with leeks.= Slice six stalks of leek very thin, and put
in casserole with three ounces of butter. Simmer until the leeks are
cooked; then add two quarts of bouillon, stock or chicken broth; and
bring to a boil. Then add six ounces of macaroni that has been boiled in
salted water for fifteen minutes and then cut in pieces one inch long.
Boil again for fifteen minutes, and season with salt and pepper. It is
ready to serve when the macaroni is soft. Serve grated cheese separate.
=Fillet of flounder, Chilienne.= Put four fillets of flounder in a flat
buttered baking dish, season with salt and pepper, lay four parboiled
oysters on top of each fillet, and cover all with sauce Creole. Sprinkle
with grated cheese and bread crumbs, put small bits of butter on top,
and bake in oven for thirty minutes. Serve in the same dish, sprinkled
with chopped parsley.
=Stuffed egg plant.= Three tablespoonfuls of sweet butter, one-half
cupful of fresh bread crumbs, one cup of bouillon, the breast or leg of
a cooked chicken chopped very fine, one egg, one-half glass of white
wine, one pony of sherry wine, one tablespoonful of flour; and for
seasoning use salt and pepper, and a little grated nutmeg, if desired.
Cut three egg plants in two lengthwise, and scoop out the centers,
leaving the shell a half inch thick. Soak half a cup of bread crumbs in
a little stock or bouillon for five minutes; then add the chicken, two
spoonfuls of butter, the egg, well beaten, and the chopped centers of
the egg plant. Season, fill the egg plant shells, sprinkle with fresh
bread crumbs, put small bits of butter on top, set in pan with a
spoonful of olive oil, pour in the rest of the bouillon and white wine,
and bake in a moderate oven. Serve on hot dishes, with the following
sauce. Heat one spoonful of flour with one spoonful of butter, add the
sherry wine and a cupful of the broth from the pan in which the egg
plant was baked, and cook for five minutes. Pour the sauce around the
egg plant.
=Asparagus tips in cream.= Make half a pint of cream sauce, and season
well. Heat a can of asparagus tips in its own water; drain, lay in a
deep vegetable dish, and pour the cream sauce over them.
SEPTEMBER 7
BREAKFAST
Fresh grapes and apricots
Oatmeal with cream
Crescents
Chocolate with whipped cream
LUNCHEON
Herring salad, Moscovite
Eggs, Germaine
Lamb chops saute, aux fines herbes
Peas and shallots in cream
Mashed potatoes au gratin
Lemon pie, special
Coffee
DINNER
German carrot soup
Salami. Green olives. Celery
Sand dabs, Gaillard
Braised beef, comfortable
Green corn
Potato croquettes
Romaine salad
Fancy ice cream
Assorted cakes
Coffee
=Herring salad, Moscovite.= Soak half a dozen salted herrings in cold
water for two hours. Then skin them, remove the bones, slice very thin,
and place on a china platter. Chop two pickled beets, and place around
the herring. Chop separately the whites and yolks of two hard-boiled
eggs, and place on top of the herring. Pour the following dressing over
all: Put in a bowl two spoonfuls of fresh-grated horseradish, a little
salt and fresh-ground black pepper, one spoonful of tarragon vinegar,
two spoonfuls of olive oil, and a little chopped cloves and parsley. Mix
well.
=Eggs, Germaine.= Broil four large heads of fresh mushrooms and place
them on four small round pieces of toast. Put a poached egg on top of
each mushroom; and cover with sauce Colbert, to which has been added a
little chopped tarragon.
=Lamb chops saute, aux fines herbes.= Season eight lamb chops with salt
and pepper, and fry in melted butter. Then place the chops on a platter.
Put two ounces of butter in the frying pan, cook until the butter is
brown, and pour over the chops. Sprinkle with chopped parsley, chervil,
tarragon, and the juice of a lemon.
=Peas and shallots in cream.= Put in a saute pan one dozen peeled
shallots and simmer in two ounces of butter until golden yellow. Then
add one quart of shelled peas, one cup of water, a little salt and a
pinch of sugar. Then put on the cover and boil until soft. Drain off
half of the broth and add one pint of rich cream sauce. Boil again for a
few minutes.
=German carrot soup.= Grate the red parts of six carrots and put in a
casserole with two ounces of butter and one chopped onion. Simmer for
twenty minutes. Then add one pint of chicken broth, or veal broth, or
any kind of stock; and one bouquet garni. Boil for twenty minutes, then
remove the bouquet, and pass the rest through a fine sieve. Put back in
casserole, add one pint of cream sauce, bring to a boil, and bind with
the yolks of two eggs mixed with one cup of cream. Strain again; and
before serving add a quarter of a pound of boiled noodles. Season with
salt and a little Cayenne pepper.
=Sand dabs, Gaillard.= Season four sand dabs with salt and pepper, put
in a buttered pan, lay four raw oysters on top of each fish, add
one-half glass of white wine, cover with buttered paper, and cook in
oven for ten minutes. Then remove the paper and pour one pint of cream
sauce over the fish. Sprinkle with two chopped hard-boiled eggs, put a
few bits of butter on top, and bake in oven until brown.
=Braised beef, comfortable.= Braise the beef, as described elsewhere.
Add to the sauce one can of sliced mushrooms. Garnish the beef with a
timbale of spinach for each person.
SEPTEMBER 8
BREAKFAST
Sliced peaches with cream
Picked-up codfish in cream
Rolls
Coffee
LUNCHEON
Cold consomme, in cups
Cold braised beef, meat jelly
Cole slaw
Omelette Celestine
Demi tasse
DINNER
Mutton broth, Kitchener
Radishes
Oysters, Newburg
Fried chicken, Savoy
Canned corn fritters
Egg plant in casserole
Lettuce salad
French pastry
Coffee
=Omelette Celestine.= Prepare an omelet, and before turning on platter
fill with a little currant jelly. Sprinkle with powdered sugar, and burn
with a hot iron. Cut some lady fingers in two, mix with a little
sweetened whipped cream, and place at one end of the omelet. At the
other end place some macaroons mixed with sweetened whipped cream.
=Mutton soup, Kitchener.= Put in a casserole three pounds of shin of
beef, and a rack of lamb consisting of about six chops. Cover with about
a gallon of water, add a little salt, bring to a boil, and skim. Then
add two carrots, two turnips, one stalk of celery, two stalks of leeks,
a bouquet garni, a spoonful of whole black peppers tied in cheese cloth,
and one-half pound of large barley. Boil slowly. When the lamb is done
remove, cut the chops apart and lay in soup tureen. When the vegetables
are done remove the bouquet and the pepper bag; and cut the leeks,
celery, carrots and turnips in small squares. Continue boiling the beef
and barley until soft. Then remove the beef, which may be used the
following day for an entree dish if desired. Add to the soup two ounces
of sweet butter, a glass of dry sherry wine, and the cut vegetables.
Test for seasoning; and pour over the chops in the tureen. Sprinkle with
chopped parsley.
=Oysters, Newburg.= Put two dozen oysters, with their juice, in a pan.
Bring to a boil, drain off the broth, add one cup of cream sauce, boil
once, then bind with the yolks of four eggs mixed with one-half cup of
cream. Season with a little salt and Cayenne pepper, let come nearly to
a boil, and add one-half glass of sherry wine. Serve in a chafing dish.
=Fried chicken, Savoy.= Joint two small frying chickens, season with
salt and pepper, roll in flour, then in beaten eggs, and finally in
bread crumbs. Fry in swimming hot melted butter. When done pour a cupful
of tomato sauce on a platter, lay the chicken on it, and garnish with
asparagus tips a la Hollandaise.
=Canned corn fritters.= One tablespoonful of melted butter, one can of
crushed corn, one cupful of flour, one teaspoonful of baking powder,
three tablespoonfuls of milk, and salt and white pepper to taste. Put
all in a bowl and mix well. Drop on a hot buttered griddle in spoonfuls,
and brown on both sides. Can be made with fresh corn if desired. Serve
with roast or fried chicken.
=Egg plant in casserole.= Slice very thin, one large, or two small, egg
plants, three small onions, one clove of garlic, three tomatoes, and one
green pepper. Arrange alternately in a buttered casserole, season with
salt and pepper, pour four tablespoonfuls of melted butter over all,
cover, and cook with a slow fire. Serve hot or cold.
SEPTEMBER 9
BREAKFAST
Fresh strawberries with cream
Boiled eggs
Buttered toast
Oolong tea
LUNCHEON
Poached eggs, Florentine
Tripe etuve, bonne femme
Bischwiller potatoes
Alligator pear salad
Roquefort cheese with crackers
Coffee
DINNER
Oysters on half shell
Consomme Portugaise
California ripe olives
Salmon steak, Colbert
Noisettes of lamb, Ducale
Asparagus Hollandaise
York potatoes
Dandelion salad, egg dressing
Wine jelly with apricots
Silver cake
Coffee
=Poached eggs, Florentine.= Cut a can of pimentos in strips their full
length and about one-quarter inch wide. Heat in a saute pan with a
little butter, and seasoned with salt and pepper. Lay them on a platter,
crosswise, and place six poached eggs on top. Pour Madeira sauce around
them.
=Tripe etuve, bonne femme.= Cut two pounds of cooked tripe in strips
about one-half inch wide and three inches long. Put two ounces of butter
and two chopped onions in a casserole, and simmer until done. Then add
spoonful of flour, and heat through. Then one glass of white wine, one
pint of stock, and the tripe. Season with salt and fresh-ground pepper,
add a bouquet garni, cover the casserole, and cook in oven for one
hour. When the tripe is done remove the bouquet, and add some
fresh-chopped parsley.
=Bischwiller potatoes.= Cut two pounds of peeled potatoes lengthwise, in
eight pieces each. Put in casserole and cover with cold water, add a
little salt, and boil. When done drain off the water and put the
potatoes on a long platter. Fry until crisp two sliced onions in two
ounces of butter. Pour the butter and onions over the potatoes. Sprinkle
with chopped parsley.
=Consomme Portugaise.= Peel four tomatoes, cut in two, squeeze out the
water, and cut in small dices. Bring three pints of consomme to a boil,
add the tomatoes and one cup of boiled rice. Canned tomatoes may be used
if desired.
=Salmon steak, Colbert.= Cut two slices of salmon about one inch thick.
Season with salt and pepper, roll in flour, then in beaten eggs, and
then in fresh bread crumbs. Fry in frying pan with hot melted butter.
When done place on a platter, on a napkin, and garnish with fried
parsley and quartered lemons. Serve sauce Colbert separate.
=Noisettes of lamb, Ducale.= Season four noisettes of lamb with salt and
pepper, and fry in saute pan with one spoonful of butter. When done
place on a platter and garnish with fresh-boiled artichoke bottoms
filled with French peas in butter. Pour sauce Madere over the noisettes.
=Silver cake.= Ten ounces of sugar, six ounces of butter, the whites of
six eggs, half a pint of milk, three-quarters of a pound of flour, and
one-half ounce of baking powder. Mix well the sugar and the butter, and
then stir in the whites of eggs and milk. Add the flour with the baking
powder mixed in, and the rind of one lemon. Mix the whole lightly, and
bake in the same manner as pound cake.
SEPTEMBER 10
BREAKFAST
Sliced nectarines with cream
Broiled salt mackerel
Baked potatoes
Rolls
Coffee
LUNCHEON
Casawba melon
Eggs Chambery
Ragout a la Deutsch
German apple cake
Iced tea
DINNER
Cream of farina, lie
Sweet pickles. Salted almonds
Fillet of sole, Pondichery
Veal chops, Montgolfier
English spinach
Duchesse potatoes
Escarole and chicory salad
Rice darioles
Demi tasse
=Eggs Chambery.= Make a puree of chestnuts, spread on four pieces of
buttered toast, lay a poached egg on each, and cover with brown sauce
(sauce Madere).
=Cream of farina, lie.= Bring to a boil one pint of chicken broth, then
let one-half pound of farina run into it; and cook for about thirty
minutes. Then add one pint of boiling milk, season with salt and pepper;
and boil again. Then pass through a sieve, put back in the casserole,
and bind with the yolks of two eggs mixed with a large cup of cream.
Strain again.
=Fillet of sole, Pondichery.= Cut four fillets of sole, season with salt
and pepper, place in a buttered saute pan, add one-half glass of white
wine and one-half cup of fish broth. Cover with buttered paper, and cook
in oven for ten minutes. Then place the fish on a platter. Make a sauce
as follows: Heat two ounces of butter in a casserole, add one heaping
spoonful of flour and heat through. Then add the broth from the fillet
of sole, and an additional cup of broth; one spoonful of curry powder,
and a cup of tomato sauce. Season with salt and pepper, boil for a few
minutes, and strain over the fish.
=Veal chops, Montgolfier.= Season four veal chops with salt and pepper,
and place in a saute pan with two ounces of butter and an onion cut in
four. Saute until the onion and chops are golden yellow. Then place the
chops on a platter. In the saute pan put one-half spoonful of flour, and
simmer; then add one cup of broth or stock, and boil for a few minutes.
Cut a stalk of celery in small squares, and parboil in salted water for
ten minutes. Then drain off the water, and add the celery to the sauce
from the chops; and boil for ten minutes. Then add the chops, and simmer
for ten minutes. Remove the chops to the platter, and season the sauce
well with salt and pepper. Add one ounce of sweet butter and some
chopped parsley, and pour over the chops.
=Rice darioles.= Cook one-quarter pound of rice in one quart of milk;
with one-half split vanilla bean. When cooked add one-quarter pound of
sugar, one gill of cream, and the yolks of four eggs. Mix well. Line one
dozen dariole moulds with thin dough, cover the bottoms with a little
apricot marmalade, and fill with the rice. Put a small piece of butter
on top of each, and bake in oven. Serve with apricot sauce.
SEPTEMBER 11
BREAKFAST
Baked apples with cream
Scrambled eggs, with lobster
Rolls
Coffee
LUNCHEON
Eggs Moliere
Frogs' legs, Greenway
Cold squab
Sliced grapefruit and lettuce salad
Stilton cheese with crackers
Demi tasse
DINNER
Consomme with noodles
California ripe olives
Boiled salmon, sauce Maximilienne
Potatoes, nature
Filet mignon, Du Barry
Chiffonnade salad
Pancakes with raspberry syrup
Coffee
=Eggs Moliere.= Cut off the tops from four medium tomatoes, scoop out
the insides, season with salt and pepper, lay an egg Mollet in each, and
fill to the top with cream sauce to which has been added a few slices of
mushrooms and truffles. Sprinkle with bread crumbs, and bake in hot oven
until brown on top.
=Frogs' legs, Greenway.= Heat two ounces of butter in a saute pan; then
add two dozen hind legs of frogs, cut in two and seasoned with salt and
pepper. Toss for two minutes in the pan over the fire; then sprinkle
with a spoonful of flour, and toss again; then add a half glass of white
wine and one large cup of chicken broth, and simmer for five minutes.
Then bind with the yolks of two eggs mixed with one-half cup of cream,
add a little chopped tarragon, chives and parsley. Serve in chafing
dish.
=Sauce Maximilienne.= Add some chopped truffles to lobster sauce.
=Filet mignon, Du Barry.= Broiled filet mignons garnished with fresh
bottoms of artichokes filled with cauliflower; and with a sauce Madere
to which has been added some sliced canned French mushrooms.
=Pancakes with raspberry syrup.= Make a French pancake dough or batter.
Cook small individual flat pancakes, place in a buttered chafing dish,
and pour a little raspberry syrup over each in turn. Serve in the
chafing dish.
=Scrambled eggs, with lobster.= Cut the tail of a boiled lobster in
small squares, put in a saute pan with two ounces of butter, season with
salt and pepper, and simmer for a few minutes. Then add twelve beaten
eggs, one-half cup of cream, and one ounce of sweet butter. Season with
salt and pepper, and scramble in the usual manner.
SEPTEMBER 12
BREAKFAST
Sliced oranges
Broiled Alaska black cod
Baked potatoes
Rolls
Chocolate with whipped cream
LUNCHEON
Egg salad
Broiled sweetbreads on toast
Puree of Lima beans
Fried egg plant
Royal cake
Iced tea
DINNER
Blue Points, mignonette
Puree of peas, with noodles
Celery. Pim olas
Planked striped bass
Roast chicken
Young artichokes, en cocotte
Baked sweet potatoes with sugar
Cold asparagus, mayonnaise
Fancy ice cream
Alsatian wafers
Demi tasse
=Egg salad.= Boil one dozen eggs eight minutes, remove the shells, and
cut the eggs in half. Place on a platter on lettuce leaves, season with
salt and fresh-ground blackpepper, sprinkle with two spoonfuls of
vinegar, three of olive oil, and some chopped chervil and parsley.
=Royal cake.= Bake a French sponge cake (which see), cut into four
layers, and fill between with royal butter. Glace the whole with orange
icing, and form on top a crown, using a pastry bag and some royal
butter. Decorate around the top of the cake with candied fruits.