pheasant or guinea hen, and roast just enough to give a color. Then put
in soup stock and boil until soft. Clarify the broth with chopped beef,
and strain. Cut the breast out of the bird, cut in small squares, and
serve in the consomme. Add some dry sherry wine and a little Cayenne
pepper before serving.
=Sole Dejazet.= Remove the skin from a good sized sole, wash well, and
dry in a napkin. Season with salt and pepper, dip in milk, roll in
flour, then in beaten eggs, and finally in bread crumbs. Put in frying
pan with melted butter and fry until done. Place on a platter, and pour
some butter, which has been browned in a pan, over the fish. Lay a dozen
tarragon leaves on top of the fish, garnish with quartered lemons and
parsley in branches.
OCTOBER 22
BREAKFAST
Baked apples with cream
Omelette with chipped beef
Rolls
Coffee
LUNCHEON
Hors d'oeuvres assorted
Smoked black Alaska cod in cream
Lamb kidneys en pilaff
Mashed potatoes
Camembert cheese
Almond biscuits
Coffee
DINNER
California oysters on half shell
Potage Livonien
Olives. Salted pecans
Alsatian fish
Roast ribs of beef
Canned asparagus, Hollandaise
Rissolees potatoes
Escarole salad
Lemon pie, special
Coffee
=Potage Livonien.= In a casserole put one onion chopped fine, and three
ounces of butter. Simmer until yellow. Then add one-quarter of a pound
of sliced sorrel and one-half pound of sliced spinach. Simmer again for
ten minutes. Then add one quart of chicken broth and one large cup of
cream sauce. Boil one-half hour. Season well, and serve.
=Smoked Alaska black cod in cream.= Remove the skin from two pounds of
smoked Alaska black cod. Cut in pieces two inches square, lay in a saute
pan, add one pint of thick table cream and boil for five minutes. Then
thicken with the yolks of two eggs mixed with a little cream. Serve in a
chafing dish.
=Alsatian fish.= Heat two tablespoonfuls of oil and thicken with one
tablespoonful of flour. Remove from the fire and thin out with boiling
water. Chop fine some parsley, onions and two cloves of garlic, and add
to the pan. Season the fish with salt and pepper, place in the sauce,
and cook for about twenty minutes.
=Lamb kidneys en pilaff.= Slice fine a half dozen lamb kidneys, and
prepare in the same manner as chicken livers en pilaff. (See January
8th.)
=Almond biscuit.= To every ounce of almond flour add the whites of two
eggs beaten to a stiff froth. Salt to taste and beat well together. Put
in buttered patty tins and bake in a moderately quick oven from fifteen
to twenty minutes. The whole must be done quickly, and baked as soon as
the ingredients are mixed.
=Lemon pie, special.= Mix in saucepan the yolks of sixteen eggs,
three-quarters of a pound of sugar, and the juice and rinds of six
lemons, and cook over a slow fire until it thickens. Then remove from
the fire and stir in the whites of eight eggs beaten very hard. Pour the
mixture into two pie plates, lined with thin pie dough, and bake in a
medium hot oven for about twenty-five minutes.
OCTOBER 23
BREAKFAST
Prunes Victor
Boiled eggs
Coffee and rolls
Snails (bread)
LUNCHEON
Avocado, French dressing
War griddle cakes
Tripe, Wm. H. Crane
Mashed potatoes
Coffee
DINNER
Orange and grapefruit, St. Francis
Stuffed chicken with California raisins
Rice Californienne
Lettuce and tomato salad
Olympic club cheese
Coffee
=War griddle cakes.= Soak stale bread in sour milk. Add enough flour or
corn meal to make a batter. To a gallon add three eggs, baking powder,
and salt. Cook in the same manner as wheat cakes.
=Orange and grapefruit, St. Francis.= Sliced oranges and grapefruit, in
equal parts. Sprinkle with powdered sugar, and moisten with Dubonnet.
Serve in double supreme glasses with a few fresh strawberries on top.
=Prunes Victor.= Put two pounds of dry prunes in an earthen pot, add two
quarts of water, the rind of a lemon, one stick of cinnamon, one-half
cup of sugar, and a vanilla bean. Put on hot stove and bring to a boil.
Then move to one side of fire and simmer slowly for six hours. Or, set
in a moderate oven for six hours. Allow to become cool, and add a pony
of good cognac. Use the prune juice for a morning drink, and serve the
prunes with cream.
=Chicken stuffed with raisins.= Soak a small loaf of bread in warm milk,
squeeze out lightly, and add an equal volume of raisins. Season with
salt and pepper, fill the chicken, and roast in the usual manner.
=California raisins= may be used in many dishes, such as soup, fish,
entrees, roasts, bread, puddings, ice cream, etc.
=Rice Californienne.= Wash a pound of rice in cold water. Chop an onion,
smother in butter, add the rice, one quart of broth, and season with
salt and pepper. Bring to a boil, cover, and set in oven for thirty-five
minutes. Before serving add one-half cup of grated cheese.
=Tripe, Wm. H. Crane.= Wash the tripe well, and cut in round pieces
about five inches in diameter. Place them in a saucepan with a few
carrots, two or three onions, some whole peppers, salt, white wine, and
good white broth. Boil until thoroughly tender. Then place the tripe in
a stone jar and strain the liquid over it. Keep in a cool place. When
needed turn them in flour, and fry quickly in a frying pan in very hot
butter. Serve with some parsley butter.
=Avocado, French dressing.= Split the avocado, remove the pit, and fill
half full with a dressing made with salt, pepper, a little French
mustard, and one-third vinegar and two-thirds olive oil.
=French dressing.= Two teaspoonfuls of salt, one teaspoonful of mustard,
one-quarter teaspoonful of black pepper, one-half teaspoonful of
paprika, the juice of one lemon, and the same amount of vinegar. Put in
a quart bottle, fill with olive oil, and shake thoroughly.
=Salad dressing.= One-half cup of tomato catsup, one-half cup of cream,
two teaspoonfuls of lemon juice, and black and red pepper and salt to
taste.
=Snails.= Dissolve one ounce of yeast in warm water. Make a dough with
one pound of flour, four ounces of sugar, two eggs, two ounces of
butter, two ounces of lard, one ounce of salt, one cup of water, and the
dissolved yeast. Allow to raise for about an hour. Then roll the dough
into a square sheet about one-quarter inch thick. Brush over with butter
and bestrew with sugar, cinnamon, and currants. Roll the sheet into a
roll and cut in slices one-quarter inch thick. Lay the slices on a
greased pan and allow to raise until double the size. Bake in a moderate
oven.
=Olympic club cheese.= Scrape clean three best quality camembert
cheeses. Put in a copper casserole with one-quarter pound of good
Roquefort cheese, one-half pound of table butter, two tablespoonfuls of
sifted flour and one pint of cream. Boil until the whole is melted
together. Then strain through cheese cloth, put in an earthen pot, and
allow to become cool.
OCTOBER 24
BREAKFAST
Stewed rhubarb
Omelette with parsley
Spoon or mush bread
Coffee
LUNCHEON
Oysters Bellevue
Cold Virginia ham
Corn pudding
Loganberry ice cream
Lady fingers
Demi tasse
DINNER
Canape P. P. I. E.
Onion soup au gratin
Ripe olives
Roast turkey, cranberry sauce
Sweet potato pudding
Coffee
=Canape P. P. I. E.= (Panama-Pacific International Exposition). Make
some pieces of buttered toast. Put fresh caviar in the center and
anchovies around the edge. Serve on napkins with quartered lemons and
parsley in branches.
=Oysters Bellevue.= In a lighted chafing dish put four pats of table
butter, one-half teaspoonful of English mustard, a little salt, pepper
and celery salt. Stir until the butter melts. Then add a teacupful of
very finely chopped celery, and stir well until the celery is nearly
cooked. Then pour in slowly, while stirring, one pint of rich cream, and
allow to come to the boiling point. Then put in a dozen freshly opened
oysters and cook for four or five minutes. Add a tablespoonful of good
sherry or Madeira, and serve on very hot plates.
=Spoon or mush bread.= Scald two cups of corn meal in two cups of
boiling water, allow to cool slightly, then add one cup of buttermilk,
one teaspoonful of soda, two tablespoonfuls of lard or butter (butter
preferred), one egg, and salt to taste. If you have no buttermilk use
baking powder and sweet milk.
=Corn pudding.= One quart of corn cut from the ear and chopped fine, one
egg, a tablespoonful of butter, and salt and pepper to taste. Thin with
sweet milk, and bake in a hot oven.
=Sweet potato pudding.= Grate a large sweet potato and mix with one cup
of sugar, one-half cup of butter, and two or three eggs, according to
the size of the potato. Thin with sweet milk, flavor with ginger and
spices, or vanilla can be used. Beat the eggs well before adding to the
mixture. Bake in a moderate oven very slowly. The potatoes in the west
are not as sweet as the southern variety, therefore more sugar may be
required. A good rule is to bake a small portion first to see if the
flavor is right. It is considered a luxury in certain parts of the
South.
=Loganberry ice cream.= Put in a pan one quart of milk and one-half
pound of sugar, and place on the fire. Mix the yolks of sixteen eggs
with one-half pound of sugar. Stir the milk and sugar, after it has
reached the boiling point, into it. Replace on the fire and stir until
it becomes creamy, but do not let it boil. Then remove from the fire,
add one quart of cream, strain and freeze. When nearly frozen add one
quart of bottled loganberry juice, and finish freezing. A few drops of
red coloring can be added if a bright color is desired.
OCTOBER 25
BREAKFAST
Baked prunes
Scrambled eggs
Corn bread (2)
Cocoa
LUNCHEON
Anchovy salad
Lamb hash, J. A. Britton
Cheese cake
Coffee
DINNER
Cold artichokes, St. Francis dressing
Brook trout, Cafe de Paris
Breast of chicken, James Woods
Salad Algerienne
Frozen loganberry juice
Macaroons
SUPPER
Welsh rabbit, special
Raisin bread
Ale
=Baked prunes.= Select large prunes, place them in a baking pan side by
side so they hardly touch, cover with water and cook in a moderate oven
for an hour. Then pour off three-quarters of the juice, which may be
kept for a beverage, and to the prunes add a little sugar, a stick of
cinnamon, and the rind of a lemon. Cover the pan tightly, place back in
a moderate oven and bake for at least one hour.
=Corn bread (II).= Put in a pan one egg beaten light, one cup of milk,
one tablespoonful of sugar, one-half teaspoonful of salt, one cup of
yellow corn meal, one cup of flour, and two and one-half teaspoonfuls of
baking powder. If too thin add a little more white flour. Beat well
together, and add four tablespoonfuls of melted butter or bacon
drippings.
=Graham bread.= Same as for corn bread, but use no white flour.
=Raisin bread.= Warm one pint of milk and dissolve one-half ounce of
yeast in it. Then add two ounces of butter, two eggs, two ounces of
sugar, a pinch of salt and one-half pound of raisins. Mix well. Then
stir in two pounds of flour, and make a smooth dough. Allow to raise for
about three hours. Then fold the dough, put it in moulds, and let it
again raise for about one hour. Bake in a moderate oven for about
forty-five minutes.
=Lamb hash, J. A. Britton.= Take even quantities of left over roast lamb
and mashed potatoes and pass through a fine meat chopper. Season well,
add a piece of sweet butter, some chopped parsley and a little bouillon,
and cook together. Serve hot, with a fried egg on top.
=St. Francis dressing.= One green pepper, an equal amount of raw celery
and an equal amount of hard boiled eggs all chopped fine. Add one-half
cup of Chili sauce, one-half cup of mayonnaise, one tablespoonful of
white wine vinegar, two spoonfuls of olive oil, and salt, pepper and
Cayenne. Mix well. Can be served with almost any kind of salad.
=Brook trout, Cafe de Paris.= Butter well an earthern dish, sprinkle
with chopped shallots and parsley, lay the trout on top, season with
salt and pepper, add a little white wine and fish broth, lay a few
pieces of butter on top, and bake in oven until done. Serve in the dish
in which they were cooked.
=Breast of chicken, James Woods.= Remove the skin from a nice young
roasting chicken, lift off the breasts, season with salt and pepper,
roll in cream, then in flour, and fry in butter. Place on a buttered
shirred egg dish a piece of toast, then a thin slice of broiled Virginia
ham, then the breasts of chicken, then a few heads of fresh mushrooms
tossed in butter, then a little cream and a piece of butter, season all
well, cover with a glass mushroom cover, and bake in oven for ten
minutes.
=Salad Algerienne.= Sliced pineapple, oranges, grapefruit and bananas
in equal quantities. Serve in a bowl with lettuce leaves around the
sides, and mayonnaise dressing made with plenty of lemon juice.
=Frozen loganberry juice.= Mix one quart of loganberry juice, one quart
of water, one pound of sugar, and the juice of two lemons. Strain and
freeze.
=Welsh rabbit.= Break an egg in a deep plate, add a teaspoonful of
vinegar, and English mustard, paprika and salt to taste. Mix thoroughly.
Then grate or crumble four ounces of good American cheese, place in a
chafing dish, and add a small quantity of ale or beer. Just enough to
keep the cheese from frying. Use a hot flame, and with two forks in one
hand stir continually, in one direction. Do not permit the cheese to
boil. When the cheese is melted add the egg and seasoning, and stir
until blended. Then add a pinch of bicarbonate of soda, and serve on
buttered toast which has been previously prepared. The rabbit can be
prepared for any number of persons by allowing four ounces of cheese to
each person, and one egg for each pound, or less, of cheese.
=Cheese cake.= Work thoroughly together one and one-half cup of butter
and one and one-half cup of sugar until it is creamy. Then stir in eight
eggs, one by one, then the juice and rind of one lemon, then one and
one-half pound of cottage cheese, then one cup of cream and four
spoonfuls of flour. Bake in spring form pans lined with thin pie dough.
OCTOBER 26
BREAKFAST
Oatmeal with cream
Bacon and eggs
Mixed bran biscuits
Coffee
LUNCHEON
Little Neck clams, mignonette
Consomme in cups
Cold Virginia ham
Lettuce salad
Pink pudding, Victor
Demi tasse
AFTERNOON TEA
Brioche
Coffee cake
Tea, chocolate or coffee
DINNER
Puree of pea soup
Ripe olives
Sand dabs, meuniere
Saddle of lamb, jardiniere
Hearts of palm, Victor
Figs Roma
Lady fingers
Demi tasse
=Brioche.= Dissolve one ounce of yeast in one gill of tepid water and
add about one-third of a pound of flour, to make a medium firm sponge.
Cover with a cloth and set in a warm place to raise. Then work into a
smooth paste two-thirds of a pound of flour, three-quarters of a pound
of butter, one ounce of sugar, a little salt, and six eggs. Beat the
eggs in gradually. Then spread the sponge over the top and mix into the
paste. Cover with a cloth and allow to raise until double in size. Then
work together again, and place in a box for several hours to harden
before using. Mould into small round balls, place in baking pans, and
allow to raise until about one-third above their original size. Brush
over with egg, make a cross-cut on top, and bake in a rather brisk oven.
=Coffee cake.= Put one pound of flour in a bowl. Dissolve an ounce of
yeast in a gill of lukewarm milk, add it to the flour with two eggs, and
work to a medium-stiff dough. Cover with a cloth and allow to raise till
double in size. Then work in thoroughly three ounces of butter, two
ounces of sugar, a pinch of salt, a pinch of nutmeg, and the juice and
rind of one lemon. Allow to raise again for about an hour, when the
dough will be ready to bake. This dough is the foundation for all kinds
of coffee cake.
=Pink pudding, Victor.= Cook one-quarter pound of rice in one quart of
milk with a vanilla bean and one-half pound of sugar. When done allow to
cool, and then add one quart of whipped cream, some chopped fruits, and
one drop of red coloring. Dissolve four sheets of gelatine in a little
warm milk, stir into the above, put into moulds, and set in ice box
until firm. Serve with fruit sauce.
=Figs Roma.= Line a bowl (timballe) with lady fingers. Put a layer of
vanilla ice cream in the bottom, then a layer of about a dozen peeled
and quartered figs, sprinkle this with good rum, cover thickly with
sauce au marasquin, and sprinkle some macaroon crumbs on top. Serve in
plates with ice around the bowl.
=Four o'clock tea bran bread.= Make a batter with two cups of bran, one
cup of Educator entire wheat flour, one cup of white flour, one-half
teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses,
one-half cup of water and two cups of milk, or one cup of milk and
another one of water. Spread the batter about one inch thick in the pan,
and cook in a slow oven.
=Wheat bran gems.= Make a batter with two cups of wheat bran, one cup of
whole wheat flour, one teaspoonful of baking soda, one-half cup of
molasses, three tablespoonfuls of hot milk, and three tablespoonfuls of
boiling water. Put the dough in buttered gem pans, and cook for about
twenty-five minutes.
=Bran bread.= Mix together two cups of wheat bran, one and one-half cups
of flour, one-half teaspoonful of salt, one teaspoonful of soda,
one-half cup of molasses, one-half cup of water, and two cups of milk,
or one cup of milk and another cup of water. Put the dough in the pans
about one inch thick, and bake in a slow oven.
=Bran biscuits.= Mix two cups of wheat bran, one cup of white flour, two
teaspoonfuls of baking powder, one very small teaspoonful of salt, a
piece of lard the size of an egg, and enough milk to make a stiff dough.
Work well together, roll out about a half an inch thick, cut out with
forms, and bake in a slow oven.
=Hearts of palm, Victor.= Hearts of palm can be obtained in cans similar
to asparagus, and may be served in the same way, with Hollandaise,
Polonaise, vinaigrette, or other sauces. Hearts of palm, Victor, is
served cold, with Victor dressing (see April 21).
OCTOBER 27
BREAKFAST
Oatmeal
Strawberries with cream
Lamb chops with bacon
Boiled eggs
Rolls
Coffee
LUNCHEON
Grapefruit with maraschino
Consomme in cup
Salted almonds
Loin of pork, apple sauce
Lettuce salad
Meringue glacee a la vanille
Black coffee
DINNER
Puree of peas, Varsovienne
Olives
Celery
Sand dabs, saute meuniere
Roast chicken
Mashed potatoes
Canned asparagus, sauce Hollandaise
Escarole salad, French dressing
Omelet with strawberries
Coffee
=Oatmeal.= To one quart of water, boiling, add eight ounces of cracked
wheat. Boil for one-half hour. Salt.
=Consomme.= Mix one-half pound of beef, chopped fine, with one white of
an egg. Add slowly one quart of stock and let boil for half hour. Strain
through napkin or fine cheese cloth.
=Loin of pork.= Place pork in roasting pan and pepper and salt well. Add
one sliced onion, carrot, bay leaf, clove, a little celery and one
teaspoonful of whole black peppers. Put in moderate oven and roast for
about one and one-quarter hours. Baste often to keep juicy and of a fine
color. When done remove from pan, skim part of the fat from the gravy
and add one-half spoonful of flour, let simmer till brown, add one cup
of stock and boil for a few minutes.
=Puree of pea soup.= Soak three-quarters of a pound of green split peas
in cold water for three hours. Wash well and put on fire in cold water.
Put in saute pan one sliced onion, carrot, stalk of leek, a little
celery and parsley, a bay leaf and clove, and a ham bone or skin of
bacon or salt pork. Simmer in butter until soft. Add the peas and boil
together until soft. Salt and pepper to taste and strain through sieve.
If too thick add some stock or broth of any kind.
=Varsovienne.= Fried thin-sliced bacon.
=Aux croutons.= Bread cut in small dices and fried in butter.
=Sand dabs, meuniere.= Remove the skin from the sand dabs, salt, pepper
and roll in flour, and fry in fresh butter in shallow frying pan. When
brown remove fish to platter, place piece of butter in pan, cook till
brown, and pour over fish. Add the juice of one lemon and chopped
parsley. Garnish the platter with parsley and quartered lemons.
=Roast chicken, plain.= Prepare sauce as for loin of pork. Omit flour
for thickening. Serve with its own gravy.
=Hollandaise sauce.= Put the yolks of five eggs in saucepan. Place the
saucepan in pot containing very hot water, on range. Stir the yolks well
and add pieces of sweet butter the size of a hazelnut, until one pound
is used. As the butter melts in the eggs be careful that the sauce does
not get too hot. Add salt and Cayenne pepper to taste.
=Salted almonds.= Scald the almonds, allow to cool and remove the thin
paper-shells. Put the almonds on a pan and roast in hot oven until
brown. Wet with a solution of gum arabic and water, using about four
teaspoonfuls to the pound of nuts. Dust over with table salt and stir
until dry.
=Meringue shells.= To the whites of eight eggs use one pound of powdered
sugar. Beat the whites very firm and stiff. Add a handful of sugar and
beat thoroughly. Remove the whip and stir in the remainder of the sugar
with a large spoon. Form in the size of an egg and dress on a buttered
pan dusted with flour. Sprinkle with powdered sugar and bake in a
moderate oven.
=Vanilla ice cream.= One pint of cream, one quart of milk, eight yolks
of eggs, half pound of sugar and one vanilla bean. Place the milk, half
of the sugar and the split vanilla bean on the fire to boil. Mix the
remainder of sugar with the yolks of eggs, stir in the boiling milk and
cook until creamy. Allow to cool, strain and freeze.
=Plain omelet.= Beat six eggs. Put in hot frying pan a piece of butter,
add the eggs and roll quickly over hot fire to form. Salt. For a sweet
omelet sprinkle with sugar.
=Omelet with strawberries.= Dust a plain omelet with plenty of powdered
sugar. Burn bands across the top with a red-hot poker or special iron,
and garnish with stewed strawberries.
=Stewed strawberries.= Wash a basket of strawberries thoroughly. Dry in
napkin and roll in two ounces of granulated sugar. Put in saucepan and
place on fire. Allow to remain until sugar is melted and berries are
soft. Do not leave on fire too long.
=French dressing for salad.= To one-third of white wine vinegar use
two-thirds of olive oil. Mix with salt, pepper, a little powdered
mustard, dash of Worcestershire sauce and a little paprika.
=Coffee.= To seven ounces of ground coffee use two quarts of water. (Use
eight ounces for after dinner coffee.) If you do not use a special
coffee percolator pour the boiling water over the grounds, contained in
a bag. Draw off and repeat twice.
=Plain celery.= Stalks of celery well washed and split in four.
=Ripe olives.= California olives allowed to ripen on the trees, and
specially prepared in packing houses. Serve with cracked ice.
=Oysters on half shell.= Serve on cracked ice with half of lemon or
lime.
OCTOBER 28
BREAKFAST
Cantaloupe
Hominy with cream
Scrambled eggs with smoked beef
Dry toast
Coffee
LUNCHEON
Canape of caviar
Radishes
Hungarian goulash
Potato croquettes
Assorted fruits
DINNER
Puree of tomato soup
Celery
Boiled codfish, egg sauce
Roast leg of lamb
String beans in butter
Potatoes rissolees
Chicory salad
Vanilla ice cream
Lady fingers
Coffee
=Hominy.= To one quart of boiling water add eight ounces of hominy. Cook
twenty minutes. Salt to taste. Serve cream separate.
=Scrambled eggs plain.= Beat six eggs, add two ounces of butter,
spoonful of cream and a little salt and pepper. Stir on fire with a
wooden spoon until cooked.
=Scrambled eggs with smoked beef.= Slice the beef very thin. Boil in
water for a few minutes, add the eggs and serve on toast.
=Canape of caviar.= Spread caviar, which has been kept on ice, on thin
toast. Sprinkle thick with chopped hard-boiled eggs all around. Garnish
with leaf of lettuce filled with chopped onion, parsley in branches, and
one-fourth of a lemon. Serve on napkin.