Canape Riga
Consomme in cups
Chicken hash, with poached eggs
Roquefort cheese with crackers
Coffee
DINNER
Oysters on half shell
Bean and cabbage soup
Celery
Fillet of Tahoe trout, au vin blanc
Roast loin of pork, apple sauce
Sweet potatoes saute
Artichokes, Hollandaise
Green corn
Waldorf salad
Cold chocolate pudding
Coffee
=Bean and cabbage soup.= Soak two pounds of white beans in water over
night. Put in a vessel two pounds of salt pork, three pounds of shin of
beef, two gallons of cold water, and a tablespoonful of salt. Bring
slowly to a boil, and skim well. Add the beans, and boil for an hour.
Then add a small head of cabbage that has been cut in one-inch squares,
one onion, one carrot, a bouquet garni, and one mashed clove of garlic.
Boil slowly for two hours, then remove the pork, beef, carrot, onion and
bouquet garni. Season to taste with salt and pepper, and add a little
chopped parsley.
=Cold chocolate pudding.= One pint of cream, one-half pint of milk, the
yolks of four eggs, six ounces of sugar, three ounces of chocolate,
one-half ounce of gelatine, and a little vanilla flavoring. Soak the
gelatine in a little cold water. Dissolve the chocolate and sugar on the
fire; then add the yolks and milk, and stir until it thickens, but do
not let it come to a boil. Remove from the fire, add the gelatine and
vanilla flavoring, and stir until the gelatine is melted. Then strain,
and cool. Whip the cream until stiff, mix with the foregoing, and
immediately pour into pudding moulds. Set in the ice box to harden.
Serve with cold chocolate sauce.
=Cold chocolate sauce.= Three-quarters of a pound of sugar, one-half
pound of water, and four ounces of powdered chocolate. Bring the water
to a boil, and dissolve the chocolate and sugar in it. Bring to a boil
again; take off the fire, and allow to become cool. Serve with bavarois,
puddings, blanc mange, ice creams, etc.
=Italian wine sauce, for puddings.= Two ounces of sago, one-half pint of
water, one-half pint of claret, one-quarter pound of sugar, the juice of
an orange, and a pony of rum. Soak the sago in the water for over an
hour; then boil until clear. Then add the claret, sugar, and orange
juice, and continue on fire until it thickens. Then add the rum. Serve
with corn meal, sago, tapioca, or rice pudding.
SEPTEMBER 22
BREAKFAST
Baked apples with cream
Plain scrambled eggs
Dry toast
Coffee
LUNCHEON
Cantaloupe
Pompano en papillote
Broiled sweetbreads on toast
Succotash
Soufflee potatoes
French pastry
Demi tasse
DINNER
California oyster cocktail
Consomme Trianon
Ripe olives
Fried eels, sauce remoulade
Breast of chicken with figs
Artichokes, sauce Italienne
Broiled fresh mushrooms
Potatoes a la Reine
Romaine salad, Roquefort dressing
Biscuit glace, St. Francis
Alsatian wafers
Coffee
=Consomme Trianon.= Cut some green, red, and natural royal in triangle
shapes, and serve in hot consomme.
=Consomme with green royal.= Mix four eggs with one pint of warm
consomme, add green coloring, strain, put in buttered timbale moulds,
and cook in bain-marie. Cut in any shape, and serve in hot consomme.
=Consomme with red royal.= Obtain some red coloring from a fancy grocer.
Mix the yolks of four eggs with one pint of warm consomme, add some
coloring, strain, and cook in bain-marie. Cut in any shape desired, and
serve in hot consomme.
=Fried eels, sauce remoulade.= Cut the eels in pieces two inches long,
and boil in water with a little salt and vinegar, one sliced onion, one
carrot, and a bouquet garni. Allow to become cool in its own gravy. Then
take out of the gravy, roll in flour, then in beaten eggs, then in bread
crumbs, and fry in very hot swimming fat until golden yellow. Season
with salt, and serve on a platter, on a napkin. Garnish with fried
parsley and quartered lemons. Serve sauce remoulade separate.
=Breast of chicken with figs.= Cut the breasts from two young raw
roasting chickens, remove the skin, season with salt and pepper, roll in
table cream, then in flour, and fry in very hot melted butter. When the
breasts are done, pour three spoonfuls of cream on a platter and lay the
breasts on top. Heat some preserved figs, and garnish with two for each
person. Or dry figs may be warmed in consomme, and used instead, if
desired.
SEPTEMBER 23
BREAKFAST
Fresh raspberries with cream
Griddle cakes with maple syrup
Rolls
Coffee
LUNCHEON
Grapefruit en supreme
Eggs Belley
Roast loin of pork, apple sauce
Fried sweet potatoes
Cold artichokes, mayonnaise
Camembert cheese with crackers
Coffee
DINNER
Chicken broth, San Remo
Celery
Oysters, Victor Hugo
Small tenderloin steak, Cercle Militaire
Peas in cream
Pont Neuf potatoes
Chiffonnade salad
Philadelphia vanilla ice cream
Assorted cakes
Demi tasse
=Eggs Belley.= Slice some smoked beef very fine, parboil, and add to
plain scrambled eggs, with a little chopped chives.
=Chicken broth, San Remo.= Make two quarts of plain chicken broth, add
to it one-half cup of sliced soft-boiled carrots, and one cup of boiled
rice. Serve grated cheese separate.
=Oysters, Victor Hugo.= Season two dozen oysters on the half shell with
salt and pepper. Put in a bowl one cupful of fresh-grated horse radish,
a little chopped parsley, one-half cup of fresh bread crumbs, one
spoonful of grated cheese, and one spoonful of butter. Mix well, and
spread over the oysters. Put in oven to bake, and when done serve in the
same shells. Serve one-half lemon to each person.
=Small tenderloin steak, Cercle Militaire.= Season four small tenderloin
steaks with salt and pepper, roll in oil, and broil. Broil in the same
manner, and at the same time, four whole lamb kidneys. When done place
the steaks on a platter with the kidneys on top. Boil four artichokes,
remove the leaves, and toss the bottoms in a saute pan with a little
butter. Season with salt and pepper, and use to garnish the steaks. Heat
two ounces of butter in a saute pan, add six chopped shallots, when hot
add a piece of lemon and a little chopped parsley, and pour over the
kidneys and steaks.
SEPTEMBER 24
BREAKFAST
Orange marmalade
Boiled eggs
Buttered toast
Ceylon tea
LUNCHEON
Cantaloupe
Poached eggs, Mexicaine
Broiled pig's feet
Lyonnaise potatoes
Lettuce salad
Meringue Chantilly
Demi tasse
DINNER
Consomme Madrilene
Ripe olives. Celery
Planked black bass
Roast Muscovy duck, apple sauce
Artichokes, Barigoule
Laurette potatoes
Fresh asparagus, Hollandaise
Westphalian ham
Frozen egg nogg
Assorted cakes
Coffee
=Poached eggs, Mexicaine.= Slice one green pepper, and simmer in butter.
Slice one-half can of cepes, and toss in olive oil over fire. Slice two
pimentos; and mix all together with one cup of tomato sauce. Season
well, pour on a platter, and lay six poached eggs on top.
=Roast Muscovy duck.= Clean a Muscovy duck, season with salt and pepper,
and stuff with a piece of celery and two shallots chopped very fine. Put
the duck in a roasting pan with a sliced onion and carrot, add a little
water, and put in a hot oven. The water will evaporate quickly, and the
fat from the duck will be sufficient to roast it. Baste often. When done
place the duck on a platter, remove the fat from the pan, add one cup of
stock and a spoonful of meat extract, boil for five minutes, and pour
over the duck.
=Artichokes, Barigoule.= Parboil six artichokes in salted water for two
minutes. Then remove the hairy part, between the leaves and the bottoms;
and fill with a stuffing made as follows: Simmer twelve chopped shallots
in a casserole in two ounces of butter; then add one-half pound of
chopped fresh mushrooms, and simmer again for ten minutes. Then add
one-half glass of white wine, and boil until nearly dry, but be careful
that it does not burn. Then add one-half cup of brown gravy, season with
salt and pepper and a little chopped garlic and parsley, and boil for
five minutes. Then thicken with the yolks of three raw eggs, and if
necessary add a very little fresh bread crumbs. When the artichokes are
filled tie a thin slice of salt pork over the tops, lay in a saute pan,
with sliced onions, sliced carrots, a bouquet garni, and one-half pint
of bouillon. Cover, set in the oven and cook for about forty-five
minutes. If the leaves loosen easily they are done. Serve on a platter
with sauce Madere.
=Fresh asparagus and Westphalia ham.= Boil some fresh asparagus, and
serve with Hollandaise sauce. Serve at the same time raw sliced
Westphalian ham.
SEPTEMBER 25
BREAKFAST
Sliced peaches with cream
Breakfast sausages
Flannel cakes, maple syrup
Rolls
Coffee
LUNCHEON
Oysters, Louis
Vogeleier omelet
Spring lamb Irish stew with dumplings
Camembert and Brie cheese with crackers
Coffee
DINNER
Homemade clam soup
Dill pickles. Salted pecans
Fillet of sole, Paul Bert
Leg of veal, au jus
Spinach
Mashed potatoes
Lettuce salad
German apple cake
Demi tasse
=Oysters, Louis.= Season two dozen oysters on the half shell with salt
and pepper, sprinkle with one dozen shallots chopped fine. Put one-half
teaspoonful of bread crumbs, mixed with a little paprika, on each
oyster. Put a small bit of butter on top of each, and bake in oven for
about ten minutes. Serve in the shells, with one-half lemon to each
person.
=Spring lamb Irish stew with dumplings.= Make an Irish stew (see index),
and cook some dumplings in the broth, as given below.
=Dumplings, for stews, pot pie, etc.= One quart of flour, three heaping
teaspoonfuls of baking powder, one-half teaspoonful of salt, and some
sweet milk. Sift the baking powder, salt and flour, four times. Add
enough milk to make rather a stiff dough or batter. Drop by spoonfuls
into boiling broth. There should be broth enough to cook up around the
dumplings, but not enough to cover them. Boil for half an hour, and do
not lift the cover until done.
=Homemade clam soup.= Put three dozen Little Neck clams with their juice
in a sauce pan. Add one pint of cold water, bring to a boil, and skim
well. Then add one-half pint of boiling cream and two ounces of butter.
When the butter is melted add one cup of broken saltine crackers, and
season with salt, pepper, and a little chopped parsley.
=Fillet of sole, Paul Bert.= Put four fillets of sole in a buttered pan,
season with salt and pepper, add one-half cup of fish stock, and
one-half glass of white wine, cover with a buttered paper, and cook for
ten minutes. Place fillets on a platter, reduce the stock nearly dry,
add one cup of tomato sauce and one cup of Bearnaise sauce, mix well,
and strain over the fish.
SEPTEMBER 26
BREAKFAST
Fresh strawberries with cream
Plain poached eggs on toast
Rolls
Coffee
LUNCHEON
Pimentos Suedoise
Sand dabs, meuniere
Fried loin of lamb chops, tomato sauce
Lima beans with shallots
Potato salad
Chocolate eclairs
Demi tasse
DINNER
Toke Point oysters
Sorrel soup with rice
Chow chow
Baked lobster, cardinal
Ham glace, champagne sauce
Cooked lettuce salad
Duchesse potatoes
Fruit salad
Philadelphia lemon water ice
Assorted cakes
Coffee
=Pimentos Suedoise.= Spread the contents of a can of pimentos flat on
the table, lay a fillet of anchovies in oil on each pimento, and roll up
in the form of a sausage with the anchovy in the center. Lay them on a
ravier dish, season with salt and pepper, one-third of vinegar and
two-thirds olive oil, and sprinkle with chopped parsley.
=Fried loin of lamb chops.= Have your butcher cut six nice loin chops
about one and one-quarter inch thick, and well trimmed. Season with salt
and pepper, roll in flour, then in beaten egg, and finally in bread
crumbs. Put some lard or melted butter in a saute pan, and when hot add
the chops and fry until nice and brown. Place on a platter, garnish with
parsley in branches and lemons cut in half. Serve any sauce desired,
separate.
=Lima beans with shallots.= Put one dozen chopped shallots in a
casserole with two ounces of butter. When hot, add one teaspoonful of
flour, one-half cup of bouillon, one quart of boiled Lima beans, and
season with salt, pepper and a little chopped parsley. Boil for ten
minutes.
=Baked lobster, Cardinal.= Boil four small lobsters. When done, split in
two, remove the meat, and save the shells. Put two ounces of butter in a
saute pan, add the lobster meat cut in slices one-half inch thick,
season with salt and pepper, and toss over the fire for a few minutes.
Then add one-half glass of sherry wine, and reduce until nearly dry.
Then add one cup of cream sauce and boil for a few minutes. Then add one
spoonful of lobster butter, mix well; and then fill the shells. Sprinkle
with fresh bread crumbs, place small bits of butter on top, and bake in
oven until golden brown. Serve on a platter, on a folded napkin, and
garnish with parsley in branches and two lemons cut in half.
SEPTEMBER 27
BREAKFAST
Grapes
Ham and eggs
Rolls
Coffee
LUNCHEON
Cantaloupe
Eggs Bennett
Broiled quail on toast
Soufflee potatoes
Cold fresh asparagus, mustard sauce
Roquefort cheese with crackers
Coffee
DINNER
Consomme national
Plain celery. Ripe olives
Fillet of sand dabs, meuniere
Sweetbreads, royal
Roast leg of lamb, mint sauce
String beans
Stewed tomatoes
St. Francis potatoes
Sliced tomatoes
French pastry
Coffee
=Eggs Bennett.= Boil six eggs until hard, remove the shells, and cut in
two lengthwise. Remove the yolks, chop fine, and mix with one ounce of
butter, and twelve anchovies in oil cut in small squares. Fill the
whites of the eggs with this mixture, place on a buttered baking dish,
cover with a well-seasoned cream sauce, sprinkle with grated cheese, put
small bits of butter on top, and bake in the oven until brown.
=Broiled quail on toast.= Split the quail, season with salt and pepper,
roll in oil, and broil. When done place each quail on a piece of
buttered toast, put a spoonful of maitre d'hotel butter on top of each,
and garnish with watercress and lemons cut in half.
=Consomme national.= Cut some plain green, and red royal in small stars,
and serve in hot consomme.
=Sweetbreads, royal.= Parboil one pound of sweetbreads, pull off the
skins, and cut in slices one-quarter inch thick. Peel twenty small heads
of fresh mushrooms, wash well, and dry on a napkin. Put two ounces of
butter in a saute pan with the sweetbreads and mushrooms, season with
salt and pepper, and simmer slowly for ten minutes. Then add half a pint
of cleaned and well-washed oyster crabs, and simmer again for five
minutes. Then add one-half pint of cream, and boil. Thicken with the
yolks of three eggs well-mixed with a small cup of cream, but do not let
it come to a boil after the cream has been added. Taste to see if
seasoning is right, add half a glass of dry amontillado sherry wine, and
serve in chafing dish.
SEPTEMBER 28
BREAKFAST
Baked apples with cream
German pancakes
Rolls
Coffee
LUNCHEON
Grapefruit, cardinal
Scrambled eggs, Norwegian
Honeycomb tripe saute, aux fines herbes
Alsatian potatoes
Watercress salad
Pear tartelette. Coffee
DINNER
Potage Navarraise
Salted pecans
Oysters en brochette, a la diable
Roast chicken
Stewed tomatoes, family style
Mashed potatoes
Peas a la Francaise
Lettuce, mayonnaise dressing
Crust with peaches (Croute aux peches)
Demi tasse
=Scrambled eggs, Norwegian.= Make four pieces of anchovy toast, put some
plain scrambled eggs on top, and lay some fillets of anchovies crosswise
over the eggs.
=Honeycomb tripe saute, aux fines herbes.= Cut three pounds of boiled
tripe in strips, put in a saute pan with four ounces of butter, season
with salt and pepper, and cook over a quick fire. When nearly crisp add
parsley, chives and chervil, all chopped fine; and serve in a deep dish.
Serve quartered lemons on a platter, on a napkin, separate.
=Potage Navarraise.= Heat two ounces of butter in a casserole, add a
spoonful of flour, and cook until golden yellow. Then add one quart of
consomme and one pint of tomato sauce, or tomato puree; season with salt
and pepper, boil for ten minutes, and strain. Boil one-half pound of
vermicelli in salted water until soft, and add to the soup. Serve grated
cheese separate.
=Oysters en brochette.= Cut the beard, or gills, from two dozen large
oysters. Broil twelve slices of bacon, and cut them in three pieces
each. Take a silver or steel skewer and put a slice of bacon on it, then
an oyster, then bacon, then an oyster, and so continue until the skewer
is full. Season with salt and pepper, roll in melted butter, then in
fresh bread crumbs, and broil. When done, serve on a platter with maitre
d'hotel sauce, and garnish with lemons cut in four, and parsley in
branches.
=Oysters en brochette, a la diable.= The word, brochette, means skewer.
Make four skewers full of oysters and bacon as described above. Season
with salt and pepper. Mix a tablespoonful of French mustard and a
tablespoonful of English mustard together, and roll the skewered oysters
in it, then in fresh bread crumbs, and then broil. Serve with maitre
d'hotel sauce over the oysters, and devil sauce separate.
=Crusts with peaches (croute aux peches).= Stew a dozen nice peaches
(see index). Cut a dozen slices of bread about one-half inch thick, and
in round shape, about three inches in diameter. Butter them, put on a
pan, and roast in the oven; turning over so they will become brown on
both sides. Place on a platter, set a peach on top of each crust, and
pour its own syrup, to which has been added a little kirschwasser, over
all.
=Crusts with pears.= Prepare in the same manner as above.
=Crusts with apples.= Prepare in the same manner as above. Canned fruit
may be used if desired, for any of the above.
SEPTEMBER 29
BREAKFAST
Grapefruit juice
Oatmeal with cream
Rolls
English breakfast tea
LUNCHEON
Canape of fresh Beluga caviar
Omelet with peas
Sirloin steak, Saxonne
Julienne potatoes
Lettuce salad
Meringue glacee a la vanille
Demi tasse
DINNER
Toke Point oysters, mignonette
Consomme Medina
Ripe California olives
Sand dabs, saute meuniere
Roast young turkey, cranberry sauce
Baked sweet potatoes
Fresh asparagus, Hollandaise
Fried egg plant
Watercress salad
Mince pie
Coffee
=Omelet with peas.= Mix a cup of boiled peas with two spoonfuls of cream
sauce, and season with salt and a little sugar. Make an omelet with
twelve eggs, and before turning over on platter fill with the peas. Pour
a thin cream sauce around the omelet.
=Sirloin steak, Saxonne.= Season two sirloin steaks with salt and
pepper, roll in oil, and broil. When done place on a platter, and
garnish with four stuffed tomatoes with rice, and four stuffed cucumbers
(see index). Pour a little sauce Madere over the steaks.
=Consomme Medina.= Boil six chicken livers in bouillon. When done, cut
in Julienne style. Boil one-quarter pound of spaghetti until soft, cut
in pieces one inch long, and add with the chickens' livers, to one and
one-half quarts of very hot consomme. Serve grated cheese separate.
=Pickled nasturtion seeds.= Select the small and green seeds, and put
them in salted water; changing the water twice in the course of a week.
Then pour off the brine and cover with scalding vinegar with a little
alum in it. Use in salads.
=Pickled artichokes.= Select small and tender artichokes, trim the
bottoms, remove the hardest leaves, and allow to stand in alum water
until ready to cook. Then bring to the boiling point, and allow to
become cool slowly. Pack in glass jars, and cover with a liquor made as
follows: To one gallon of vinegar add a teacup of sugar, one cup of
salt, a teaspoonful of alum, and one-quarter ounce of cloves and black
pepper. Bring to the boiling point, pour over the artichokes, and seal
while hot.
=Pickled onions.= Select very small white onions, peel them, and boil in
equal parts of sweet milk and water for ten minutes. Drain well, place
in glass jars, and pour scalding spiced vinegar over them immediately.
Use no sugar, and no allspice in the vinegar as it would tend to darken
the onions.
=Pickles.= Take one hundred green cucumbers two inches long, or under;
and peel as many small white onions as desired. Wash well, and put into
a stone jar. Sprinkle plenty of table salt over them, and toss all about
with the hands. Allow to stand for twenty-four hours, then drain off the
liquor, place the cucumbers and onions in glass jars, and cover with
spiced vinegar without sugar. Add a small red pepper to each jar. Seal
hot.
=Sweet pickled peaches.= Select clingstone peaches, and peel; or rub the
down off with a coarse crash towel. For eight pounds of fruit use four
pounds of sugar, one quart of vinegar, one ounce of stick cinnamon, and
one ounce of whole cloves. Boil the sugar and vinegar with the cinnamon
for two minutes. Stick one or two cloves in each peach, and put in the
boiling syrup. When the peaches are done place in jars, and put others
in the syrup to cook until all are done. Then reduce the syrup to half
the original quantity, and pour over the fruit. Seal hot. Plums and
pears may be pickled in the same manner.
=Green tomato pickle.= Slice one peck of green tomatoes and one dozen
large onions very thin. Put the tomatoes in a jar with salt sprinkled
between layers, and allow to stand for a few hours. Put the onions in
another jar, pour boiling water over them, and allow them to stand for a
few hours also. Then squeeze the juice from both, and arrange them in a
stone jar in alternate layers, sprinkling through them celery and
mustard seed. Pour over all a quart of vinegar and a pint of sugar
brought to a boil. It will be ready to use when cold.
=Ripe cucumber sweet pickles.= Pare twelve large ripe cucumbers, cut out
the pulp, and cut them in strips. Boil together two pounds of sugar, one
pint of vinegar, and one-half ounce of cinnamon and cloves. Skim well.
Then put in the cucumbers, and cook until tender. Then remove the
cucumbers, reduce the liquor, pour over the cucumbers, and cover
tightly.
SEPTEMBER 30
BREAKFAST
Fresh raspberries with cream
Shirred eggs, Brunswick
Rolls
Coffee
LUNCHEON
Cantaloupe
Fried fillet of sole, Tartar sauce
Cucumber salad
Cold turkey and ham with chow chow
Baked potatoes
Brie cheese with crackers
Demi tasse
DINNER
Potage Schorestene
Dill pickles. Radishes
Frogs' legs, saute a sec
Small tenderloin steak, Nicholas II
Brussels sprouts, au beurre
Potatoes au gratin. Escarole salad
Baked brown bread pudding. Coffee
=Shirred eggs, Brunswick.= Butter a shirred egg dish, lay a slice of raw
tomato about one-half inch thick in the bottom, heat through, turn it
over, and break two eggs on top. Season with salt and pepper, and finish
cooking.
=Potage Schorestene.= Chop fine, one pound of sirloin, or top sirloin,
of beef. Put in a casserole with three quarts of consomme and boil
slowly for one hour. Then strain through a coarse sieve. The meat must
be all forced through the sieve, and served in the soup.
=Small tenderloin steak, Nicholas II.= Cut four small steaks, and season
with salt and pepper. Put two ounces of butter in a frying pan and fry
the steaks, and when nearly done remove them to a casserole. Heat eight
whole truffles in sherry wine, and use them to garnish the steaks. Also
lay on each steak a slice of goose liver saute in butter. Pour a little
sauce Madere over all.
=Baked brown bread pudding.= One quart of graham bread crumbs, one quart
of milk, one gill of molasses, two ounces of butter, two ounces of
sugar, three eggs, and one-half teaspoonful of cinnamon. Make the crumbs
very fine. Then melt the butter in the milk, with the sugar, molasses,
cinnamon, and eggs. Then stir in the crumbs, and bake in buttered moulds
for about one-half hour. Serve hot, with cream sauce flavored with a
little cinnamon.
=Sweet grape juice.= Crush twenty pounds of Concord grapes in three
quarts of water, and put them in a porcelain kettle. Set the kettle on
the fire, and stir well until it reaches the boiling point; then allow
it to simmer for fifteen or twenty minutes. Strain through a cloth, and
add three pounds of white sugar. When the sugar is dissolved strain
again through a cloth, and heat to the boiling point. Pour into hot pint
or quart bottles, and seal instantly with new corks, only. After the
corks have been inserted dip the necks of the bottles into hot sealing
wax.