squares. Boil, without seasoning, until soft. Mash through a fruit
press. Fill hot quart glass jars, and seal tight. Keep in a cool dark
place.
=Preserved violets.= Cut the stems from one pound of large full-blown
violets. Boil one and one-half pounds of granulated sugar, until a
little dropped in cold water makes a soft ball. Then throw the violets
into the sugar, remove the pan from the fire for a moment, and stir
gently. Then return the pan to the fire, boil up once, and then change
the violets immediately to another vessel. Let them stand over night,
and then drain off the syrup through a sieve. Put the syrup in a copper
pan, add a cupful of sugar, and cook until it hardens in water. Then put
in the violets, change to another vessel, and allow to stand again over
night. Again drain off the syrup, and boil it for a few minutes. Then
add the violets, and remove the pan at once from the fire, and stir
lightly until it begins to crystalize. Then pour the whole on sheets of
paper, shake, and separate the flowers carefully with the fingers. When
dry pick them from the sugar, arrange on a wire grating, and allow them
to become cool.
=Canned minced meat.= Three pounds of boiled beef, one pound of beef
suet, three pounds of brown sugar, one-half peck of apples, two pounds
of raisins, one pound of currants, one pound of citron, one grated
nutmeg, one tablespoonful of powdered mace, and allspice and cinnamon to
suit the taste. Chop the meat, suet and apples, slice the citron fine,
and mix all together with the seasoning. Pour on enough boiled cider to
make a thick batter. Heat it thoroughly and put into one quart glass
jars. Seal while hot, and set away in a cool dark place.
OCTOBER 1
BREAKFAST
Orange and grapefruit juice, mixed
Broiled salt mackerel
Baked potatoes
Rolls
Coffee
LUNCHEON
Hors d'oeuvres assorted
Eggs Castro
Spring lamb steak, Bercy
French fried potatoes
Cold asparagus, mayonnaise
Strawberry whipped cream
Hazelnut macaroons. Demi tasse
DINNER
Consomme Georgia
Ripe California olives
Pompano saute meuniere
Virginia ham glace, champagne sauce
Spinach in cream. Laurette potatoes
Hearts of lettuce salad
Fancy ice cream
Assorted cakes. Coffee
=Eggs Castro.= Cook four artichokes, clean the bottoms, lay a poached
egg on each, and cover with the following sauce: Mix half a cup of cream
sauce with three-quarters of a cup of Hollandaise sauce, add a few
sliced canned mushrooms, and season with salt and a little Spanish or
Cayenne pepper.
=Strawberry whipped cream.= Crush one-half pint of strawberries with
one-quarter of a pound of sugar. Whip one pint of cream until stiff,
then add the crushed strawberries, mix well, and serve in saucers.
=Raspberry, peach or banana whipped cream.= Prepare in the same manner
as strawberry whipped cream.
=Hazelnut macaroons.= Roast some shelled hazelnuts in the oven, and as
soon as brown rub them well on a coarse sieve to remove the skins. Crush
three-quarters of a pound of the hazelnuts and one-quarter pound of
almonds with two pounds of sugar. Add eight or ten whites of eggs, and
stir to a paste. Dress on paper, and bake in the same manner as ordinary
macaroons.
=Consomme Georgia.= Peel two tomatoes, cut in two, squeeze out the
juice, and cut in small squares. Cut two pimentos in small squares. Boil
two peeled green peppers in bouillon, and cut in small squares. Slice
twelve heads of canned mushrooms very fine. Add all of the above,
together with a cup of plain boiled rice, to two quarts of very hot and
well-seasoned consomme.
OCTOBER 2
BREAKFAST
Sliced peaches with cream
Omelet with bacon
Corn muffins
Coffee
LUNCHEON
Cantaloupe
Consomme in cups
Lamb chops, Beau-sejour
Chateau potatoes
Romaine salad
Compote of pears
French sponge cake
Coffee
DINNER
Shrimp soup, family style
Salted Brazil nuts. Radishes
Fillet of turbot, Bagration
Roast leg of lamb, puree of chestnuts
Boiled Parisian potatoes
Fresh asparagus, Hollandaise
Fancy ice cream
American gugelhoff
Coffee
=Lamb chops, Beau-sejour.= Make a risotto, and put in small buttered
timbale moulds. Use one timbale to garnish each two broiled lamb chops.
Pour some tomato sauce over the chops.
=French sponge cake (Genoise legere).= Put six eggs and four yolks into
a basin with half a pound of sugar, and whip over a slow fire for about
fifteen minutes, but do not let it become too hot. Then take off the
fire, and continue beating until cold. Then mix in lightly half a pound
of sifted flour, a quarter of a pound of melted butter, and some vanilla
flavoring. Put in buttered moulds, and bake in a rather cool oven for
over half an hour. When cold glace with white frosting, and decorate the
top with candied fruit.
=Shrimp soup, family style.= Add to one quart of fish broth one pound of
picked shrimps, and bring to a boil. Then add one pint of boiling cream,
season with salt and pepper and chopped parsley, add one-half cup of
broken saltine crackers, and two ounces of sweet butter. It is ready to
serve when the butter is melted.
=Fillet of turbot, Bagration.= Put four fillets of turbot in a buttered
saute pan, season with salt and pepper, add one-half glass of white wine
and one-half cup of fish broth, cover with buttered paper, and put in
oven. When done, remove the fish to a platter. With the trimmings of the
turbot make a fish forcemeat. Mash the trimmings well in a mortar, pass
through a sieve, add one egg, season with salt and pepper, make into
small round balls, and boil in fish broth for three minutes. Put these
fish balls into white wine sauce, pour over the fish, and serve hot.
=American gugelhoff.= One pound of flour, one-half pint of milk, one
ounce of yeast, four eggs, three ounces of sugar, six ounces of butter,
two ounces of Malaga raisins, and the rind of a lemon and a pinch of
mace for flavoring. Have the milk luke-warm, dissolve the yeast in it,
add all the other ingredients, and mix to a batter. Put into a basin,
cover with a cloth, and allow to raise for about two hours. Butter the
moulds well, sprinkle them with coarse-chopped almonds, fill the moulds
half full with the raised dough, allow to raise until the moulds are
about three-quarters full, and then bake in a medium oven.
OCTOBER 3
BREAKFAST
Stewed prunes
Boiled eggs
Dry toast
Coffee
LUNCHEON
Canape Eldorado
Poached eggs, Taft
Beef steak, Jusienne
Potatoes au gratin
Chicory salad
Banana pie
Demi tasse
DINNER
Consomme Frascati
Chow chow
Boiled brook trout, sauce mousseline
Potatoes, Nature
Lamb chops, Beaugency
Peas and carrots in cream
Chiffonnade salad
Pears a la Piedmont
Alsatian wafers
Coffee
=Canape Eldorado.= Spread a leaf of lettuce with some mayonnaise sauce,
lay a boiled artichoke bottom on top, and three small Mexican tomatoes
stuffed with anchovies on top of the artichoke. Decorate with anchovy
butter.
=Poached eggs, Taft.= Fry four slices of egg plant, lay a slice of
boiled Virginia ham on top of each, a poached egg on top of each slice
of ham, and cover with Hollandaise sauce. Cut a "T" out of a truffle and
lay on top of the sauce.
=Beef steak, Jusienne.= Season four small steaks with salt and pepper,
and fry in saute pan with melted butter. When done place on a platter
and garnish with lettuce braise, peas in butter, and onions glaces. Pour
sauce Madere over the steaks.
=Consomme Frascati.= Cut two potatoes in small dices, and parboil for
five minutes in salted water. Drain off the water, add six heads of
peeled fresh mushrooms sliced very thin, and two quarts of consomme.
Cook slowly until the potatoes are soft.
=Banana pie.= Mash enough bananas to make two cupfuls of pulp. Force
through a sieve with a potato masher, add one-half cup of sugar, two
crushed and sifted soda crackers, one-half cup of milk, the juice and
rind of a lemon, two spoonfuls of molasses, a pinch of powdered
cinnamon, and two eggs. Mix well together, and bake in an open pie, in
the same manner as a pumpkin pie.
=Lamb chops, Beaugency.= Broil the chops, place on a platter, and
garnish with fresh artichoke bottoms filled with parboiled beef marrow
cut in small dices. Serve sauce Choron separate.
=Pears, Piedmont.= Peel and remove the cores from a dozen nice pears,
and stew them in syrup. Fill the centers with pear marmalade and chopped
candied fruits. Cook some rice in the same manner as for rice
croquettes. Dress a layer of the rice on a platter, place the pears on
top, and serve with wine sauce. (See index for Italian wine sauce).
OCTOBER 4
BREAKFAST
Baked apples with cream
Griddle cakes, maple syrup
Crescents
English breakfast tea
LUNCHEON
Cantaloupe
Scrambled eggs, Bullit
Broiled honeycomb tripe
Saute potatoes
Field salad
Roquefort cheese with crackers
Coffee
WEDDING DINNER
Fresh caviar with dry toast
Toke Point oysters, mignonette
Clear green turtle, amontillado
Crisp celery. Ripe olives
Salted mixed nuts
Frogs' legs, Jerusalem
Sweetbreads braise, Liencourt
Peas a la Francaise
Saddle of lamb, au jus
Jets de houblons
Cardon a la moelle
Potatoes a la Reine
Sorbet au champagne
Stuffed capon, St. Antoine
Lettuce salad with Roquefort dressing
Assorted fancy cakes
Wedding cake
Assorted cheese
Fruit and bonbons
Demi tasse
=Scrambled eggs, Bullit.= Peel six heads of fresh mushrooms, slice very
thin, and put in a sauce pan with one ounce of butter. Simmer until
done, then add twelve beaten eggs, one cup of cream, two ounces of sweet
butter, and a little salt and pepper. Scramble the eggs, and dish up on
a platter on top of four slices of fried egg plant.
=Sweetbreads, Liencourt.= Braise some sweetbreads (see index), place on
a platter with their own gravy, and garnish with fresh bottoms of
artichokes filled with puree of fresh mushrooms.
=Puree of fresh mushrooms.= Wash thoroughly two pounds of fresh
mushrooms, press in a cloth to extract the water, and chop very fine.
Put two ounces of butter in a casserole, add the mushrooms, season with
salt and pepper, cover and simmer for twenty minutes. Then add half a
cup of fresh bread crumbs and a little chopped parsley, and bind with
the yolks of two eggs.
=Wedding cake (home made).= One pound of sugar, one and one-half pounds
of butter, ten eggs, one and one-half pounds of flour. Mix in the same
manner as for pound cake, and then add one and one-half pounds of
seedless raisins, one pound of currants, one pound of chopped citron,
one-half pound of chopped orange peel, one tablespoonful of mixed spices
(cinnamon, cloves, mace, ginger, etc.), the juice and rind of a lemon,
and one-half pint of brandy. Put in a mould lined with buttered paper,
and bake in a slow oven for about two hours. The cake will improve if
allowed to set a few days after being baked.
=As a table decoration.=--Glace the wedding cake with very thick white
frosting, and then decorate it with royal icing (see glace royal), using
a fancy pastry tube.
=Wedding cake in boxes.=--When the cake has set for a few days after
baking, cut in size to fit your boxes, and wrap each piece in wax paper.
Tie the boxes with white ribbons.
OCTOBER 5
BREAKFAST
Fresh raspberries with cream
Broiled kippered herrings
Baked potatoes
Rolls
Coffee
LUNCHEON
Canape of sardines
Poached eggs, Velour
Filet mignon, Monegasque
Lettuce salad
Camembert cheese with crackers
Coffee
DINNER
Hare soup, Uncle Sam
Pim olas
Sand dabs, meuniere
Roast leg of lamb, au jus
Lima beans
Mashed potatoes
Romaine salad
Crepes Suzette
Demi tasse
=Poached eggs, Velour.= Split two English muffins, toast and butter
them, lay a slice of broiled ham on top of each, a poached egg on top of
the ham, and cover with Bearnaise sauce.
=Filet mignon, Monegasque.= Broil some small tenderloin steaks, place on
a platter, lay a slice of broiled tomato on top of each, and garnish
with the bottoms of fresh artichokes filled with Parisian potatoes. Pour
sauce Madere, to which has been added some sliced green olives, over the
steaks.
=Hare soup, Uncle Sam.= Cut the saddle and hind legs from a large
Belgian hare, and put the remainder in a roasting pan with two sliced
onions, one carrot, one stalk of leek, one-half stalk of celery, a few
pepper berries, two cloves, three bay leaves, two sprigs of thyme, and
three ounces of butter. Season with salt and pepper, and put in oven and
roast until done. Then sprinkle with three spoonfuls of flour, and roast
again until the flour is brown. Then put in a casserole with two gallons
of water and a little salt and one pound of lentils, and boil for four
hours. Then force all that is possible through a fine sieve. Roast the
legs and saddle of the hare, and cut the meat in half-inch squares. Put
the strained soup back in the casserole, bring to a boil, add the cut-up
hare meat and one glassful of sherry wine, and season if necessary with
salt and Cayenne pepper.
=Crepes Suzette.= Make some French pancakes, as thin as possible. Then
make a cream with one-half pound of sweet butter, one-half pound of
sugar, the grated peel of two oranges, and a dash of brandy or
kirschwasser. Mix the sugar and butter to a light cream, then add the
liquor and orange, and mix thoroughly. Spread some of the cream over
each pancake, and then fold in the form of an English pancake. Place
them in a chafing dish, pour two ponies of brandy or kirschwasser over
them, and light just before serving.
OCTOBER 6
BREAKFAST
Stewed prunes
Shirred eggs
Rolls
Coffee
LUNCHEON
Grapefruit en surprise
Eggs, Sara Bernhardt
Fried pig's feet, tomato sauce
Chateau potatoes
Apple pie
Coffee
DINNER
Blue Point oysters
Consomme with noodles
Celery. Radishes
Fillet of halibut, Pondicherry
Roast chicken
Chestnuts Boulettes
Artichokes, Hollandaise
Potato croquettes
Endive salad
Vanilla ice cream
Alsatian wafers
Demi tasse
=Eggs, Sarah Bernhardt.= Soak half a pound of salt codfish in water over
night, then boil for ten minutes, and shred it. Put twelve beaten eggs
in a casserole, season with a little salt and pepper, add two chopped
truffles, the shredded codfish, and half a cup of thick cream; and then
scramble. When done dish up in a deep china dish and lay sliced truffles
heated in butter, on top.
=Consomme with noodles.= Boil one-half pound of noodles in salted water.
When done add them to two quarts of hot consomme. Serve grated cheese
separate.
=Fillet of halibut, Pondicherry.= Place four fillets of halibut in a
saute pan, season with salt and pepper, add one-half cup of fish broth
and one-half glass of white wine, cover with buttered paper, and bake in
oven for ten minutes. Heat two ounces of butter in a casserole, add one
teaspoonful of flour and one of curry powder, heat through, then add the
broth from the fish and a cup and a half of fish broth additional, and
boil for ten minutes. Then bind the sauce with the yolks of two eggs
mixed with half a cup of cream, season with salt and pepper, and strain.
Then put the sauce back in the casserole, add two ounces of sweet
butter, and when the butter is melted pour the sauce over the fish.
=Chestnuts Boulettes.= One cup of boiled and mashed chestnuts, one
tablespoonful of whipped cream, one-half tablespoonful of butter, a
pinch of salt, the yolks of two eggs, a little sugar, the whites of two
eggs well beaten, and if desired, one teaspoonful of sherry wine. Mix
well together, form into small balls, dip in beaten eggs, roll in
crumbs, and fry in hot swimming fat.
OCTOBER 7
BREAKFAST
Sliced bananas with cream
Sausage cakes
Buckwheat cakes
Rolls
Coffee
LUNCHEON
Fresh artichokes a la Russe
Eggs bonne femme
Broiled Alaska black cod
Paul Stock potatoes
Cucumber salad
Limberger cheese with crackers
Coffee
DINNER
Little Neck clam cocktail
Onion and tomato soup
Ripe California olives
Sand dabs, saute meuniere
Sirloin steak, Braconiere
New peas in cream
Rissolee potatoes
Escarole salad
Roly-poly pudding
Coffee
=Fresh artichokes a la Russe.= Boil the bottoms of four artichokes in
salted water, and allow them to become cold. Then fill them with fresh
caviar, place on a platter on a folded napkin, and garnish with two
lemons cut in half and parsley in branches.
=Eggs bonne femme.= Fry eight slices of bacon on both sides, in a frying
pan, then add eight eggs, season with a little pepper, and cook in oven
for three minutes. Serve on a platter, with mixed chopped parsley,
chervil and chives sprinkled over the eggs.
=Paul Stock potatoes.= Bake four potatoes, remove the peels, and put the
potatoes in a chafing dish. Add three ounces of sweet butter, season
with salt and paprika and a spoonful of chives cut fine, and mix with a
fork until the butter is melted. Serve in a chafing dish.
=Onion and tomato soup.= Slice four onions very fine, put in a casserole
with two ounces of butter, and simmer until done. Then add four peeled
and chopped tomatoes, and two quarts of bouillon, chicken broth, or
consomme. Season with salt and pepper, and boil for half an hour. Serve
grated cheese separate, and rolls cut in thin slices and toasted.
=Sirloin steak, Braconiere.= Broil a sirloin steak, place on a platter,
and garnish with onions glaces and broiled fresh mushrooms. Pour sauce
Madere over the steak.
=Roly-poly pudding.= One pound of suet, one pound of flour, one cup of
milk, and one pinch of salt. Chop the suet very fine, mix with the
flour, salt and milk, making a rather hard dough. Roll out about
one-quarter inch thick, and spread with a layer of any kind of jam. Roll
up in the form of a sausage, put a wet cloth around it, and tie with a
string at both ends. Steam or boil for an hour. Then unwrap, cut in
individual pieces, and serve hot, with hard and brandy sauces.
OCTOBER 8
BREAKFAST
Fresh strawberries with cream
Ham and eggs
Rolls
Coffee
LUNCHEON
Grapefruit a la rose
Eggs, Boston style
Lamb or mutton chops, Bignon
String beans
Mashed potatoes
Tutti frutti pudding
Demi tasse
DINNER
Seapuit oysters
Consomme Pemartin
Celery. Salted almonds
Brook trout, Cambaceres
Cucumber salad
Breast of squab, Eveline
Asparagus, Hollandaise
Coupe Victor
Ginger bread
Demi tasse
=Eggs, Boston style.= Make four codfish cakes, put a poached egg on top
of each, and cover with cream sauce.
=Lamb or mutton chops, Bignon.= Broil the chops, place on a platter, and
garnish with one tomato stuffed with rice Creole to each person, one
dozen green olives, and a small can of French mushrooms. Cut the
mushrooms in small squares, put them in a saute pan with one-half glass
of sherry wine and cook until nearly dry. Then add two cups of brown
sauce (sauce Madere), and pour over the chops.
=Tutti frutti pudding.= Sift one-quarter of a pound of flour into a
sauce pan, add one pint of boiling milk and two ounces of butter, and
stir over the fire with a wooden spoon, until it detaches from the pan.
Then remove from the fire and add two ounces of butter, four ounces of
sugar, the yolks of eight eggs, and four ounces of chopped candied
fruits. Mix well. Beat the whites of six eggs very stiff and add them to
the mixture, stirring them in lightly. Put in a buttered mould, and cook
in bain-marie in the oven for about thirty minutes. When done unmould,
and serve with apricot sauce flavored with a little kirschwasser.
=Consomme Pemartin.= Chop two truffles very fine, put in a casserole
with one large glassful of Pemartin sherry wine and boil for two
minutes. Then add two quarts of consomme, season well with salt and
Cayenne pepper, and serve very hot.
=Brook trout, Cambaceres.= Season six brook trout with salt and pepper
and place in a shallow buttered dish with one-half glass of white wine.
Sprinkle with chopped tarragon, pour two pints of tomato sauce over all,
lay a few bits of butter on top, and bake in the oven for twenty or
thirty minutes, according to the size of the fish. Serve in the dish in
which they were cooked.
=Breast of squab, Eveline.= Broil the breasts, and place on a platter
with maitre d'hotel sauce on top. Garnish one side with spaghetti in
cream and the other side with new peas in butter.
=Ginger bread.= One quart of flour, one ounce of butter, half a pint of
molasses, two teaspoonfuls of allspice, a teaspoonful of ginger, two
eggs, and a quarter of a teaspoonful of carbonate of soda. Sift the
flour, the allspice and the ginger together. Pour a spoonful of hot
water on the soda, and mix with the molasses, the eggs, and the melted
butter. Then stir all together, mixing well, and bake in a thin layer;
or divide into small rolls or cakes.
=Coupe Victor.= Take equal parts of raspberries and strawberries; and to
each basket allow four spoonfuls of sugar and four spoonfuls of
kirschwasser. Mix well, and set on ice to chill thoroughly. If there is
not time to chill in this manner cover with cracked ice for a few
minutes. Serve in punch glasses with a teaspoonful of lemon water ice on
top. The water ice may be omitted if desired, but be sure to have the
fruit well chilled.
OCTOBER 9
BREAKFAST
Fresh grapes
Broiled smoked Alaska black cod
Baked potatoes
Rolls
Coffee
LUNCHEON
Carciofini
Eggs Argenteuil
Chicken hash a l'Italienne
Cranberry water ice
Assorted cakes
Coffee
DINNER
Merry widow cocktail
Chicken soup a la Francaise
Celery
Scallops a la poulette
Roast leg of mutton
Stewed tomatoes
Peas in cream
Duchesse potatoes
Chicory salad
French pastry
Demi tasse
=Broiled smoked Alaska black cod.= Get a kippered Alaska black cod, roll
in oil and broil. Serve with maitre d'hotel butter, and garnish with
lemons cut in half, and parsley in branches. This fish is excellent
prepared in the same manner as finnan haddie or smoked salmon, or served
raw as a hors d'oeuvre.
=Eggs Argenteuil.= Scoop out the centers from four English muffins,
toast them, and place a poached egg in each, cover with sauce
Hollandaise, and lay two slices of truffle heated in butter on top of
each.
=Chicken hash, Italienne.= Put two ounces of butter in a saute pan with
one chopped onion, or six chopped shallots. Fry, and then add one-half
spoonful of flour and cook until brown. Then add one glass of sherry
wine, and one cup of broth or stock, one whole boiled fowl cut in small
dices, and one pound of dried mushrooms that have been previously soaked
in cold water for one hour. Season with salt and pepper, and boil all
together for thirty minutes. Serve toast Melba separate.
=Chicken soup a la Francaise.= Put a fat soup hen in a casserole with
three quarts of water, a little salt, one onion, one carrot, and a
bouquet garni. When coming to a boil skim well, cover, and simmer slowly
until the hen is cooked. Then remove the hen and cut the meat in half
inch squares. Strain the broth, bring to a boil, and add two cupfuls of
boiled rice and the chicken meat. Season well with salt and pepper, and
add some chopped chervil.
=Merry widow cocktail.= Use wide glasses. Put in the bottom the tails of
six ecrevisses, or crawfish. Lay six asparagus tips on top, season with
salt and pepper, and cover with plenty of mayonnaise. Set in the ice box
as near the ice as possible, to chill thoroughly.
=Scallops a la poulette.= Parboil the scallops from two to three minutes
in their own juice, but not longer, as they will become tough and
rubbery. Drain, and keep the juice. Heat two spoonfuls of flour and two
spoonfuls of butter, and add the juice and a little stock, making a thin
sauce. Season with salt and pepper, add the yolk of one egg and two
spoonfuls of cream, but do not boil. Mix in the scallops, and serve.
Oysters and clams may be prepared in the same manner.
=Cranberry water ice.= Cook the berries in a very small quantity of
water in a granite or porcelain lined kettle, as otherwise the berries
will become discolored. Then strain the cooked berries through a
hair-sieve, making a thin puree. To every quart of berries add the juice
of two lemons. For each quart of berries dissolve a pint of sugar in a
cup of water, and add to the puree. Taste to see if sweet enough. Freeze
in the same manner as other water ices. Serve as an ice, for dessert, or
between courses; although the latter manner of serving ices is going out
of vogue.
OCTOBER 10
BREAKFAST
Baked pears with cream
Plain omelet
Buttered toast
Ceylon tea
LUNCHEON
Cantaloupe
Eggs Andalouse
Broiled Imperial squab on toast
Saratoga chip potatoes
Cold artichokes, mayonnaise
Montmorency pudding
Coffee
DINNER
Oysters on half shell
Cream of summer squash
Dill pickles. Salted almonds
Fillet of flounder, Norvegienne
Roast tenderloin of beef, Boucicault
Julienne potatoes
Hearts of romaine salad
Red currant water ice
Assorted cakes
Demi tasse