butter, one-quarter pound of powdered sugar, and one teaspoonful of
orange flower water. Crush and work the yolks smooth in a bowl, stir in
the butter, sugar and flavoring, and mix well. Allow it to become very
cold; pass it through a fine sieve and it will come out like vermicelli.
Use it for cake filling and cake decorations.
=Puree of peas with noodles.= Make a puree of pea soup, and to each
quart add three ounces of boiled noodles.
=Young artichokes, en cocotte.= Select very small California artichokes,
trim them, and put in an earthen cocotte dish with one spoonful of hot
olive oil, season with salt and pepper, cover, and cook slowly for about
twenty-five minutes. Then add to each dozen artichokes one small can of
American peas, and one head of lettuce salad sliced very thin. Cover
again, and cook in oven for about twenty minutes more.
=Baked sweet potatoes, with sugar.= Boil half a dozen sweet potatoes
until nearly done; cut in half, or in thick slices; lay in a buttered
baking dish, spread with butter, sprinkle with a spoonful of brown
sugar, season with salt and pepper, add one spoonful of hot water, set
in oven and finish cooking, basting often until brown.
SEPTEMBER 13
BREAKFAST
Baked bananas
Boiled eggs
Dry toast
Coffee
LUNCHEON
Grapefruit with cherries
Scrambled eggs, Nantaise
Deviled ham
Puree of salad
York potatoes
Roquefort sandwiches
Coffee
DINNER
Consomme Napier
Radishes, Antipasto
Oysters Mornay
Roast leg of lamb
Stewed onions
Scalloped pumpkin and rice
Sybil potatoes
Endives salad
Roman punch
Macaroons
Demi tasse
=Scrambled eggs, Nantaise.= Split some sardines and lay on four pieces
of buttered toast. Cook the scrambled eggs, and pour over the sardines.
=Deviled ham.= Slice some boiled or raw ham, spread with French and
English mustard mixed, roll in fresh bread crumbs, and broil. Then place
on platter, and serve with sauce diable, tomato sauce, or sauce Colbert.
Garnish the platter with watercress and quartered lemons.
=York potatoes.= Add some boiled ham cut in small squares to Duchesse
potatoes.
=Consomme Napier.= Add to boiling consomme a marrow bone cut as thin as
your butcher can cut it with a saw. Serve at once.
=Oysters Mornay.= Parboil two dozen oysters in their own juice, then
place them on a flat buttered baking dish, season with salt and pepper,
cover with cream sauce, sprinkle with grated cheese, put small bits of
butter on top, and bake in oven until brown.
=Stewed onions.= Peel some small white onions, and boil in salted water
until tender. Then drain, and turn into a hot vegetable dish. Melt two
tablespoonfuls of butter in a sauce pan, stir in one tablespoonful of
flour, mix well, add one-half pint of boiling milk, season with salt and
pepper, boil for five minutes, and pour over the onions.
=Scalloped pumpkin and rice.= Use a buttered fireproof dish. Put in a
layer of stewed pumpkin, cover with a layer of boiled rice, then a
spoonful of cream sauce, and continue in this order until the dish is
nearly full. Sprinkle with bread crumbs, put small bits of butter on
top, and bake in oven until brown.
=Stewed pumpkin.= Peel the pumpkin, cut in one-inch squares, place in a
well-buttered casserole, season with salt and pepper, put small pieces
of butter on top, add one spoonful of broth, cover, and bake in oven for
thirty minutes. Serve in a vegetable dish, sprinkled with chopped
parsley.
SEPTEMBER 14
BREAKFAST
Fresh strawberries with cream
Boiled salt mackerel, with melted butter
Boiled potatoes
Rolls
Coffee
LUNCHEON
Stuffed eggs, Epicure
Salisbury steak, Stanley
Spanish beans
Watercress salad
Wine jelly with peaches
Lady fingers
Demi tasse
DINNER
Toke Point oysters, mignonette
Cream of tomatoes
Ripe California olives
Sand dabs, meuniere
Roast duckling, apple sauce
Corn oysters
Green peas
Baked sweet potatoes
Lettuce salad
French pastry
Demi tasse
=Stuffed eggs, Epicure.= Boil six eggs until hard, remove the shells,
and cut in two lengthwise. Mix the yolks with one spoonful of puree de
foie gras, and the chopped breast of a boiled chicken. Season with salt
and pepper, pass through a fine sieve, put in bowl, add two ounces of
sweet butter, mix well, and fill the eggs. Serve on lettuce leaves.
=Salisbury steak, Stanley.= Pass two pounds of raw beef through a fine
meat grinder, season with salt and pepper and add a cup of thick cream.
Make four, or six, oval steaks, roll in fresh bread crumbs, then in oil,
and broil. Place on a platter. Split some bananas, roll in flour, fry in
butter, and lay two pieces on top of each steak. Pour horseradish sauce
around the steaks.
=Spanish beans.= One pint of red kidney beans, one pint of tomatoes, one
onion chopped fine, one clove of garlic, one tablespoonful of oil,
one-half pound of bacon or pork, one-half pound of beef cut in dices,
one tablespoonful of powdered Spanish pepper, and a little salt and
pepper. Soak the beans over night, parboil, and drain. Add the tomatoes,
onion, garlic, meat, etc., season with salt and pepper, and pour in
enough water to keep it from being too sticky, or thick. Cook slowly all
day, or until the meat is tender, and the beans thoroughly cooked. About
half an hour before serving add the Spanish pepper, and a tablespoonful
of corn meal. The cooking may be finished in a fireproof dish, in the
oven, if preferred.
=Wine jelly with apricots.= Fill some individual moulds, or glasses,
half full of liquid jelly, place in the center of each one-half of a
canned, or fully ripe, apricot; and place in ice box to set. When firm,
fill to the tops with more jelly, and again set in ice box until ready
to use.
=Wine jelly with peaches.= Prepare in the same manner as above.
=Wine jelly with any kind of berries.= Prepare in the same manner as
above, using selected ripe berries of any kind.
=Corn oysters.= Mix well together two cupfuls of grated green corn, one
beaten egg, one cup of flour, and a little salt and pepper. Drop from a
spoon into very hot fat, in a frying pan. Serve on a napkin.
SEPTEMBER 15
BREAKFAST
Fresh raspberries with cream
Oatmeal
Pulled bread
Crescents
Chocolate
LUNCHEON
Hors d'oeuvres, assorted
Omelette Bayonnaise
Paprika schnitzel with spaetzle
Swiss cheese with crackers
Pears
Coffee
DINNER
Consomme with stuffed cabbage
Sardines
Fillet of sole, Meissonier
English mutton chops
Broiled fresh mushrooms
Colache (vegetable)
Rissolee potatoes
Escarole salad
Fancy ice cream
Assorted cakes
Coffee
=Omelette Bayonnaise.= For four persons, take the bottoms of two boiled
artichokes and cut in squares. Add one-half can of French mushrooms,
sliced. Mix with a very little tomato sauce. Make the omelet, and before
turning over on the platter fill with the above preparation. Make four
fillets of anchovies on top of the omelet, and pour Bearnaise sauce
around it.
=Pulled bread.= Take a large loaf of fresh bread and remove the inside,
pulling it into large flakes. Put the flakes on a baking pan and bake in
a moderate oven until crisp and brown.
=Consomme with stuffed cabbage.= Add to hot consomme one small stuffed
cabbage to each person.
=Stuffed cabbage.= May be made any size, using the whole cabbage; or as
small around as a silver half dollar, for garnishing. Parboil a whole
cabbage; or some leaves only. Make a stuffing as follows: Soak two rolls
in milk for ten minutes, then squeeze out, and chop fine. Add one onion,
chopped and fried in butter; one pound of sausage meat; a whole raw egg,
and some chopped parsley, chervil and chives. Season with salt and
pepper, and mix well. Fill the whole head of cabbage if desired. Or,
take two leaves and season with salt and pepper, put a spoonful of the
stuffing in the center, and fold the leaves in the form of a ball. Place
the stuffed cabbage in a buttered pan with a sliced carrot and onion, a
bay leaf and a clove. Cover with bouillon, put a buttered paper over the
top of the pan, and cook in the oven until the cabbage is soft. If
served as a vegetable serve a brown meat gravy, or sauce Madere, or
tomato sauce.
=Fillet of sole, Meissonier.= Trim four fillets of sole, fold them in
half, season with salt and pepper, lay in 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. Put the fillets on a
platter and cover with the following sauce: Cut a carrot and a turnip in
very small dices, like brunoise, and put in a casserole with one ounce
of butter. Cover the casserole, and simmer for twenty minutes or over,
but be careful that it does not burn. Put two ounces of butter in
another casserole, add a spoonful of flour and the broth from the
cooked sole. If too thick add a little fish stock. Boil for five
minutes, bind with the yolks of two eggs mixed with half a cup of cream,
strain, and add the carrots and turnips, from which the butter has been
drained. Season well.
=Colache (vegetable).= Pare three good-sized summer squash, and cut in
small squares; three peeled and quartered tomatoes, and the corn cut
from four ears. Put two ounces of butter in a casserole with one chopped
onion, and simmer until the onion is yellow. Then add the squash, corn
and tomatoes, and steam slowly for about three-quarters of an hour.
Season with salt and pepper.
SEPTEMBER 16
BREAKFAST
Sliced peaches with cream
Ham and eggs
Rolls
Coffee
LUNCHEON
Cantaloupe
Broiled oysters with bacon
Pig's knuckles and sauerkraut
Boiled potatoes
Assorted cheese with crackers
Coffee
DINNER
Ditalini soup, a la royal
Pickles. Ripe California olives
Sand dabs, Carnot
Larded tenderloin of beef, Sigurd
Lettuce braise
Cold asparagus, mayonnaise
Black cake
Compote of apricots. Coffee
=Broiled oysters with bacon.= Drain the juice from two dozen large
oysters, season with salt and pepper, roll in melted butter, then in
fresh bread crumbs, place in a thin-wired special oyster broiler,
sprinkle with olive oil, and broil. When done, place on four pieces of
buttered toast, put a spoonful of maitre d'hotel butter on top, and two
strips of broiled bacon on top of all. Serve with lemons cut in half,
and parsley in branches.
=Pig's knuckles and sauerkraut.= If fresh pig's knuckles are used salt
must be added to the water; with salted knuckles it is unnecessary. Put
the knuckles in a kettle filled with cold water, and bring to a boil.
Skim, then add one onion, one carrot, one leek, one branch of celery,
and a bouquet garni. Boil slowly until soft. Place on a platter and
garnish with sauerkraut.
=Ditalini soup a la royal.= Ditalini is a species of macaroni, prepared
in small pieces. Bring two quarts of chicken broth to a boil, add
one-half pound of ditalini, and boil until the paste is soft. Then bind
the soup with the yolks of three eggs mixed with half a pint of cream.
Season well with salt and pepper, and serve at once. Serve grated cheese
separate.
=Sand dabs, Carnot.= Place four cleaned and well seasoned sand dabs in a
buttered pan, add one-half glass of white wine and one-half cup of fish
stock; cover, and cook. When done place on a platter and pour a white
wine sauce over the fish. Garnish with small patties filled with oyster
crabs.
=Oyster crab patties.= Wash one-half pint of oyster crabs, and drain
well. Put the crabs in a saute pan with one ounce of butter, season with
salt and pepper, and toss over the fire for five minutes. Then add a
pony of sherry wine, and simmer for two minutes. Then add one-half cup
of cream sauce, or white wine sauce, and fill the patties. Serve hot.
For garnishing fish, make very small patties. If served as a fish
course, serve on a platter garnished with parsley in branches.
=Larded tenderloin of beef, Sigurd.= Roast a larded tenderloin of beef,
place on a platter, and garnish one side with stuffed tomatoes Creole;
and the other side with potato croquettes. Serve sauce Perigueux
separate.
=Black cake (Christmas cake).= One pound of butter, one pound of sugar,
one pound of flour, ten eggs, one-half pint of brandy, three pounds of
currants, one pound of citron, two pounds of seeded raisins, one-half
pound of orange-peel, one-quarter pound of molasses, one-half ounce of
powdered cloves, one-half ounce of ginger, one ounce of allspice,
one-half ounce of cinnamon, and the rind and juice of two lemons. Mix
thoroughly and bake.
SEPTEMBER 17
BREAKFAST
Stewed prunes
Boiled eggs
Buttered toast
English breakfast tea
LUNCHEON
Cold consomme in cups
Poached eggs, Dauphine
Broiled squab on toast
Saute potatoes
Lorenzo salad
Camembert cheese with crackers
Kalte Schahle
DINNER
California oysters on half shell
Cream of corn and onions
Queen olives. Radishes
Boiled salmon, Badu-Cah
Parisian potatoes with parsley
Roast turkey, cranberry sauce
Corn fritters, Susan Jones
Peas. Endives salad
Vanilla ice cream
Seed biscuits
Demi tasse
=Poached eggs, Dauphine.= Lay some poached eggs on toast and garnish
with asparagus tips. Pour over the eggs some sauce Madere, to which has
been added some sliced French mushrooms.
=Lorenzo salad.= Cut some pears in squares, and add equal parts of
watercress and lettuce. Season with French dressing to which has been
added two spoonfuls of chutney sauce.
=Kalte Schahle.= This is a German summer drink, and is made as follows:
Put in a pitcher a large piece of ice, and then add three large glasses
of beer, two large glasses of lemonade made with very little sugar, two
spoonfuls of small raisins, and three spoonfuls of grated pumpernickel.
=Cream of corn and onions.= Heat two ounces of butter in a casserole;
then add two spoonfuls of flour, one quart of chicken broth, six sliced
onions, and six grated ears of corn. Season with salt and pepper, and
boil for one hour. Then add one pint of milk, and boil again. Strain
through a fine sieve, put back in casserole, add one-half pint of sweet
cream, bring nearly to a boil, and add two ounces of butter. When the
butter is melted, serve.
=Boiled salmon, Badu-Cah.= Cut two slices of salmon about one inch
thick, and put in pot in cold water; add half of a sliced onion, half of
a carrot, one bouquet garni, one-half spoonful of salt, and one
wineglassful of vinegar. Boil slowly for twenty minutes. Serve on a
platter, on a napkin, garnished with two lemons cut in half, and parsley
in branches. Serve separate, lobster sauce to which has been added two
spoonfuls of capers.
=Lobster sauce.= Make two pints of white wine sauce, and whip into it
two large spoonfuls of lobster butter. Season with salt and Cayenne
pepper. Strain, and add half a cupful of lobster cut in small dices. For
Badu-Cah, omit the lobster.
=Cranberry sauce.= Boil one-half gallon of ripe cranberries with
one-quart of water. Boil until soft, strain, add one and one-half pounds
of sugar, and boil for five minutes. Pour in moulds, and serve cold.
This sauce may be made without straining if desired.
=Corn fritters, Susan Jones.= One pint of grated corn, half a teacupful
of milk, half a teacupful of flour, a small teaspoonful of baking
powder, a tablespoonful of melted butter, two eggs, one teaspoonful of
salt, and a little pepper. Mix, and drop from a spoon into hot fat, and
fry.
=Seed biscuits.= Four ounces each of sugar and butter, one pound of
flour, three eggs, half ounce of caraway seeds, and lemon flavoring. Mix
to a dough, roll out about one-quarter inch thick, cut in round shapes,
wash the tops with beaten eggs, and bake in a medium oven.
SEPTEMBER 18
BREAKFAST
Baked bananas
Codfish in cream
Baked potatoes
Rolls
Coffee
LUNCHEON
Cantaloupe
Eggs, Isabella
Mixed grill, special
Escarole salad
Petaluma cream cheese with crackers
Coffee
DINNER
Consomme printanier royal
California ripe olives
Ecrevisses en buisson
Boiled leg of mutton, caper sauce
Mashed turnips
Steamboat fried potatoes
Lettuce and grapefruit salad
Orange souffle glace, St. Francis
Tango cake
Demi tasse
=Baked bananas.= Peel six bananas and cut them in half, lengthwise. Lay
in a pan close together. Mix a little powdered cinnamon with some sugar,
and spread over the bananas. Put some small bits of butter on top, and
bake for twenty minutes. While baking, baste a couple of times with a
little syrup. Serve with its own juice.
=Orange souffle glace, St. Francis.= Take six nice oranges and cut off
the tops. Take out the insides. Put some sliced fruit, such as apples,
oranges, pineapple, grapefruit, etc., in the bottom of the orange shell,
and fill about one-third full. Add one-third of vanilla ice cream, and
finally finish with a meringue made of the whites of three eggs, six
ounces of sugar, and the grated rind of an orange. Dust some powdered
sugar on top, and bake in a very hot oven until brown.
=Eggs, Isabella.= Put some thick Creole sauce on a platter, lay four
poached eggs on top, and cover with a little cream sauce.
=Petaluma cream cheese.= This cheese is a specialty of Petaluma,
California. Serve plain; or mixed with salt, pepper, chopped chives, and
caraway seeds. Or serve with powdered sugar and cream, separate.
=Tango cake.= One-quarter pound of burnt almonds, powdered very fine,
one-quarter pound of melted butter, three-quarters of a pound of sugar,
two ounces of grated chocolate, one-quarter pound of biscuit crumbs, the
grated rind of one lemon, the yolks of seven eggs, three whole eggs, the
whites of seven eggs beaten very hard, and one pony of rum. Beat the
eggs and yolks with the sugar until light; then add the almonds,
chocolate, crumbs and lemon rind, and mix well. Add the rum and melted
butter; and finally the whites of eggs, mixing lightly. Line a ring
mould with very thin tartelette dough, cover the bottom with apricot
jam, and then fill with the above preparation. Bake in a warm (not hot),
oven. When done, glace with icing flavored with rum. While the icing is
still soft sprinkle with assorted colored nonpareil seeds. These seeds
may be obtained of grocers dealing in fancy groceries.
=Steamboat fried potatoes.= Peel three fresh-boiled potatoes, and cut
crosswise in pieces one and one-half inches thick. Fry in a pan with
half butter and half chicken fat. Season with salt and pepper, and cook
until golden yellow.
SEPTEMBER 19
BREAKFAST
Stewed pears with claret
Oatmeal and cream
Dry toast
Oolong tea
LUNCHEON
Shrimp salad, Anastine
Shirred eggs, Imperial
Breast of squab, au jus
Peas
Chocolate cream pie
Coffee
DINNER
Oysters on half shell
Potage Carpure
Dill pickles. Lyon sausage
Sand dabs, saute meuniere
Roast chicken
Cauliflower Hollandaise
Potatoes au gratin
Endives salad
Coffee ice cream
Anise toast
Demi tasse
=Stewed pears with claret.= Peel a dozen nice pears, put them in an
earthen pot, add one pint of water, one-half pint of claret, one-half
pound of sugar, and a piece of cinnamon stick. Cover the pot, and cook
in oven for about two hours. Serve cold.
=Shrimp salad, Anastine.= Six shallots, one-half stalk of celery,
one-half can of pimentos, and some parsley. Chop all very fine, and put
in salad bowl with two pounds of picked shrimps. Mix, and add one-half
teaspoonful of salt, some fresh-ground black pepper, two spoonfuls of
tarragon vinegar, and four spoonfuls of olive oil. Serve in a salad
bowl, with leaves of lettuce around the sides; and with hard-boiled eggs
cut in four.
=Shirred eggs, Imperial.= Cut fresh goose liver in small pieces, and fry
in pan seasoned with salt and pepper. Then place the liver in a buttered
shirred egg dish, break eggs on top, season with salt and pepper, and
cook until the eggs are done.
=Breast of squab, au jus.= Cut the breasts from four large squabs,
season with salt and pepper, and roll in flour. Heat two ounces of
butter in a saute pan, add the breasts, and fry for ten minutes. Place
the breasts on a platter, and put in the pan one spoonful of meat
extract and one-half cup of stock. Season with salt and pepper, reduce
one-half by boiling, and pour over the squab. Sprinkle with chopped
parsley.
=Chocolate cream pie.= One quart of milk, the yolks of eight eggs,
one-half pound of sugar, two ounces of corn starch, two ounces of
powdered cocoa, and one ounce of butter. Dissolve the corn starch in a
little milk, and stir into the yolks of eggs. Put the milk on the fire,
add the sugar, cocoa, and butter, and bring to a boil. Then pour it into
the yolks and corn starch, and set back on the stove until it thickens.
Have a pie crust already baked, fill it with this cream, decorate the
top with meringue, and set it in the oven to brown the top. Serve cold.
The above will make about two pies.
=Potage Carpure.= Slice a head of lettuce very fine, wash, and drain
well. Then put in a casserole with two ounces of butter, cover, and
simmer for ten minutes. Then add chicken broth, or clear veal or beef
broth (three pints), season with salt and pepper, and boil slowly for
about fifteen minutes. Bind with the yolks of three eggs mixed with half
a pint of cream. Serve with bread sliced thin, and dried in the oven,
like toast.
=Anise toast.= One-half pound of sugar, four whole eggs, the yolks of
two eggs, one-half ounce of anise seed, one-half pound of flour, and
lemon flavoring. Beat the eggs, yolks and sugar over the fire until
light; then remove and continue beating until cold. Add the flour,
seeds, and flavor; dress on a buttered pan in long strips, and bake.
When cold cut in slices, and toast in the same manner as zwieback.
SEPTEMBER 20
BREAKFAST
Strawberries with cream
Broiled salt mackerel
Boiled potatoes
Rolls Coffee
LUNCHEON
Eggs, Derby
Cold chicken, Isabella
Compote of peaches
Devil cake Demi tasse
DINNER
Consomme Chartreuse. Queen olives
Terrapin saute au beurre
Roast lamb, mint sauce
Timbale of spinach
Potatoes, Hollandaise
Lettuce and grapefruit salad
Vanilla ice cream
Baises (chocolate drops) Coffee
=Eggs, Derby.= Cut a can of goose liver au natural in slices one-half
inch thick, season with salt and pepper, roll in flour, and fry in
butter. Place on a platter, put a poached egg on top of each slice, and
pour sauce Madere, to which has been added sliced mushrooms, over the
eggs.
=Cold chicken, Isabella.= Boil a fat chicken. When cold, slice the
breast very thin. Make a pint of mayonnaise, and add a spoonful of
paprika to it. Mix a cup of cold boiled rice with one spoonful of the
mayonnaise, season with salt, and place in the center of a china
platter. Lay the breast of chicken on top, and pour the rest of the
sauce over all. Lay a few leaves of tarragon crosswise on top. At each
end of the platter place two bouquets of asparagus tips. Sprinkle with
finely chopped chervil.
=Baises (chocolate drops).= One pound of sugar (half powdered and half
icing), the whites of three eggs, two ounces of chocolate, and vanilla
flavoring. Dissolve the chocolate, and stir into the sugar and whites of
eggs, over the fire, until all is melted and smooth; but do not let it
come to a boil. Dress on a buttered pan, like peppermint drops. Allow to
dry out for a few hours, and bake in a moderate oven.
=Devil cake.= One-half pound of almond paste, one-half pound of sugar,
one-half pound of butter, four ounces of grated chocolate, twelve yolks
and twelve whites of eggs, and four ounces of flour. Cream the sugar
with the butter, and work in the yolks. Rub the almond paste smooth with
four of the whites of eggs, and add, with the grated chocolate, to the
sugar, butter and yolks. Beat the rest of the whites of eggs very hard
and stiff, and add them to the mixture, with the flour. Fill a buttered
cake mould, and bake. Allow to become cool; then cut into three layers,
and fill between with chocolate filling. Glace the top with very dark
chocolate frosting.
=Consomme Chartreuse.= Boil one cup of chestnuts in salted water until
tender. Then drain off the water, and pass the chestnuts through a fine
sieve. When the chestnuts are cold put in a bowl, add four whole eggs,
and one pint of lukewarm consomme; season with salt and pepper; mix
well; put in buttered timbale moulds, set them in bain-marie, and boil
for twenty minutes, when they will set like custard when cold. Turn out
of moulds, and cut in slices one-eighth inch thick. Serve in hot
consomme.
=Terrapin au beurre.= Boil two terrapin (see index), cut up; season with
salt, pepper and a little paprika and celery salt. Heat three ounces of
butter in a pan, add the terrapin, and toss for about ten minutes. Put
the terrapin in a chafing dish, add to the pan two ounces of butter,
cook till brown, and pour over the terrapin. Sprinkle a pony of dry
sherry wine over all, cover the dish, and allow to stand for a few
minutes before serving.
SEPTEMBER 21
BREAKFAST
Sliced pineapple
Hominy with cream
Crescents
Russian caravan tea