tapioca, mixed.
=Boiled salmon, mousseline.= Boil salmon in the same manner as trout.
=Sauce mousseline.= To one pint of Hollandaise add one cup of whipped
cream and stir in gently.
=Little neck clams.= Same as oysters on shell.
=Potatoes nature.= Plain boiled potatoes cut in the shape of a small
egg.
=Roast sirloin of beef.= See tenderloin of beef.
=Cauliflower au gratin.= Put some dry, boiled cauliflower on a buttered
dish, cover with well-seasoned cream sauce, sprinkle with grated
Parmesan cheese, put a little butter on top and bake in oven until
brown.
=Potatoes Laurette.= To a cup of boiling water add one ounce of butter
and stir in one-half cup of sifted flour, mixing it well. Allow to cool
slightly and add the yolks of two eggs. Mix this dough with equal parts
of fresh-boiled potato that has been passed through a sieve. Roll in
flour in the form of a pencil and about two inches long, dip in egg and
bread crumbs, and fry in swimming fat or lard. Serve on a napkin.
=Cole slaw.= Slice the leaves of a white cabbage very fine. Put in salad
bowl and use dressing as desired. See salad dressings.
=Chocolate ice cream.= Prepare the same as vanilla ice cream, but in
place of the vanilla bean use two ounces of cocoa, or two ounces of
melted chocolate.
NOVEMBER 6
BREAKFAST
Scrambled eggs with ham
Stewed fruits
Coffee
LUNCHEON
Canape of sardines
Fried smelts, Tartar sauce
Broiled lamb chops
Stewed celery in cream
French fried potatoes
Vanilla custard pie
DINNER
Tuna fish salad
Chicken broth in cups
Queen olives
Roast capon, au cresson
French peas
Parisian potatoes
Lettuce salad, egg dressing
Fancy ice cream
Lady fingers
Coffee
=Scrambled eggs with ham.= Boiled ham cut in small dices and one small
piece of butter. Put in vessel and add scrambled eggs. See plain
scrambled eggs.
=Canape of sardines.= Skin and split the sardines. Place on buttered
toast, garnished with chopped eggs around the edges, and serve on napkin
with quartered lemon and parsley in branches.
=Fried smelts.= Season the smelts, roll in flour, then in beaten eggs,
and finally in bread crumbs. Fry in swimming fat and serve on napkin
with fried parsley and lemons quartered. Sauce separate.
=Fried parsley.= Parsley in branches, well-washed and dried in towel.
Fry in very hot swimming fat or lard for a second, as it fries very
quickly. Salt and pepper. Can be used for garnishing fried fish and
other dishes.
=Tartar sauce.= One chopped gherkin in vinegar, one tablespoonful of
capers, a little chervil, parsley, chives and a tablespoonful of French
mustard. Stir well into a cup of mayonnaise sauce.
=Stewed celery in cream.= Cut stalks or outside leaves of celery into
one inch lengths. Wash well, parboil in salt water and allow to cool.
Put back in salt water and boil until soft. Add one-half cup of cream
sauce, a small piece of butter, one-half cup of cream, and season with
salt and Cayenne pepper. Simmer for five minutes.
=French fried potatoes.= Cut raw potatoes in strips one-third inch thick
and two inches long. Fry in swimming lard, but do not have it too hot.
When potatoes are done remove from pan and let the fat become as hot as
possible. Fry the potatoes again until they are a golden yellow. Remove,
salt, and serve on a napkin. Do not cover, as this will cause them to
become soft and spongy.
=Tuna fish salad. (Thon marine).= This fish can be obtained in cans. Put
in salad bowl some sliced lettuce with the tuna on top. Garnish with
lettuce leaves and serve with French dressing. Do not mix until ready to
serve.
=Fancy ice cream.= Fill fancy lead moulds with any kind of ice cream,
using different colors in the same mould if desired. Cover with cracked
ice and rock salt for thirty minutes. Remove and serve on doilies.
NOVEMBER 7
BREAKFAST
Strawberries in cream
Oatmeal
Shirred eggs
Rolls Coffee
LUNCHEON
Potato and leek soup
Broiled halibut steak, maitre d'hotel
Homemade beef stew
Lemon water ice
Fruit cake
Demi tasse
DINNER
California oysters on shell
Consomme with sago
Ecrevisses en buisson
Leg of veal, au jus
Browned mashed potatoes
Peas and carrots in cream
Hearts of lettuce, French dressing
Omelet with jelly
Coffee
SUPPER
Welsh rabbit
=Shirred eggs, plain.= Put eggs on buttered shirred egg dish and cook
slowly. Salt and pepper.
=Potato and leek soup.= Simmer in butter one chopped onion and four
stalks of leeks cut in small dices. When golden yellow add one
tablespoonful of flour, mix, add one pound of potatoes cut in dices
one-quarter inch square, one quart of stock or bouillon, and a bouquet
garni. Boil until potatoes are done. Season with salt, pepper, a little
grated nutmeg and chopped parsley.
=Bouquet garni.= Tie in a bundle a small piece of celery, of leek, and
of parsley in branches, with a bay leaf, two cloves, a sprig of thyme,
and, if desired, a clove of garlic, in the center. This is used for
flavoring stews, soups, fish, etc.
=Broiled halibut, maitre d'hotel.= Cut halibut in slices one inch thick.
Salt and pepper, dip in olive oil and broil. Serve with maitre d'hotel
sauce, quartered lemon and parsley.
=Homemade beef stew.= Three pounds of rump, hip, or flank beef, cut into
squares two inches thick. Season the meat and simmer in sauce pot with
two chopped onions and three ounces of butter. When brown add two
tablespoonsful of flour and simmer again. Then add hot water enough to
cover the meat, and a bouquet garni. Cook for one hour and then add one
pound of potatoes cut in squares one inch thick, and leave on fire until
potatoes are soft. Take out the bouquet, add one cup of puree of
tomatoes and boil for five minutes. Serve with a sprinkle of chopped
parsley.
=Consomme with sago.= Bring one quart of consomme to a boil and then let
one-third of a pound of sago run slowly into it. Cook for ten minutes.
=Ecrevisses en buisson.= To three quarts of boiling water add one sliced
onion, one carrot, a bouquet garni, one glassful of vinegar, and salt.
Boil for five minutes. Then put in three dozen ecrevisses, or crayfish,
and boil for ten minutes. Serve on napkin with parsley and lemon, or
serve in its broth if desired. For most ecrevisses dishes the sauce is
made "en buisson" first and then prepared in fancy fashion following.
=Leg of veal, au jus.= Put leg of veal in pan and treat same as roast
veal. Baste often.
=Browned mashed potatoes.= Put in buttered egg dish some mashed
potatoes. Sprinkle with grated Parmesan cheese, place a little butter on
top, and bake in oven.
=Peas and carrots in cream.= Put in pot one pint of boiled peas, one
pint of boiled French carrots, one cup of thick cream, salt and a pinch
of sugar. Boil for a few minutes and thicken with a half cup of cream
sauce.
=Omelet with jelly.= See omelet with strawberries. Roll the omelet in
pan, put any kind of jelly in center, turn over on platter, and burn
with hot iron.
NOVEMBER 8
BREAKFAST
Bananas and cream
Force and cream
Crescent rolls Cocoa
LUNCHEON
Cream of potato soup
Radishes
Broiled tenderloin steak, Bordelaise sauce
Gendarme potatoes
Asparagus tip salad
Vanilla eclairs Demi tasse
AFTERNOON TEA
Preserved strawberries Dry toast
Chicken sandwiches
Assorted cakes Oolong tea
DINNER
Puree of tomatoes, with rice
Lobster Newburg
Roast chicken
Artichokes, Hollandaise
Waffle potatoes
Pistache ice cream
Alsatian wafers Coffee
=Force and cream.= Serve raw force on a compote dish, with cream and
powdered sugar separate.
=Cream of potato soup.= Simmer a little sliced onion, leeks, celery, one
bay leaf, a clove and a piece of pig skin, or a raw ham bone, in butter.
Then add one cup of flour and simmer again. Pour in two quarts of
boiling milk and two pounds of sliced raw potatoes and boil until the
potatoes are soft. Season with salt and a little Cayenne pepper, and
strain through a fine sieve. Before serving add the yolk of one egg
mixed with a cup of thick cream, and stir in gradually three ounces of
sweet butter.
=Radishes.= Wash well. The red skin of the turnip-shaped species may be
cut back, beginning at the bottom point and extending toward the top, in
the form of open leaves, to make them look like open roses, if desired.
Serve on cracked ice.
=Broiled tenderloin steak.= Salt and pepper the steak and dip in olive
oil before broiling. Garnish with watercress and serve with maitre
d'hotel sauce.
=Bordelaise sauce.= Simmer four shallots, chopped very fine, in two
ounces of butter. When thoroughly warmed through add one-half glass of
Bordeaux claret and reduce until nearly dry. Then add one pint of brown
gravy and boil for five minutes. Then add one-quarter of a pound of
sliced parboiled beef marrow, and a little chopped garlic, if that
flavor is desired. Sprinkle with chopped parsley, and before serving
stir in slowly two ounces of fresh butter. Serve poured over meats, or
separate.
=Gendarme potatoes.= Peel some small potatoes and cut lengthwise in
eight or more pieces. Put in roasting pan with salt, pepper and a piece
of butter, and roast in oven for seven minutes. Add a sliced onion, mix
well, and again roast, turning often.
=Chicken sandwich.= Slice boiled or left over roast chicken, very thin.
Cut the bread thin and spread with sweet butter. Place the chicken
between slices of the bread with a sprinkle of salt and pepper. Trim,
and cut in shape desired.
=Puree of tomato soup, with rice.= Add one-half cup of boiled rice to
each portion of puree of tomato soup.
=Artichoke, Hollandaise.= See boiled artichokes. Sauce Hollandaise
served separate.
=Lobster, Newburg.= Cut the meat from the tails of California lobsters,
in slices one-quarter inch thick. Put in saute pan with butter, salt and
pepper, and simmer for five minutes, or until the meat has a little
color, over a quick fire. Then add for each lobster tail one cup of
thick cream and one pony of brandy, and cook for two minutes. Thicken
with yolks of two eggs mixed with a little cream, some very dry sherry
wine, and a pinch of Cayenne pepper. Serve in chafing dish. Serve
Madeira or sherry wine separate.
NOVEMBER 9
BREAKFAST
Orange juice
Cream toast
Coffee
LUNCHEON
Eggs au beurre noir
Hamburg steak
Lorraine potatoes
Cole slaw, Thousand Island dressing
Limburger cheese
Rye bread and pumpernickle
Coffee
DINNER
Cream of chicken
Salted English walnuts
Fillet of sole, Joinville
Roast tame duckling, apple sauce
Sweet potatoes, Southern style
Cold asparagus, mustard sauce
Strawberry ice cream
Cakes
Coffee
SUPPER
Chicken salad
=Orange juice.= Strain the juice of peeled oranges through a napkin, and
serve in glass surrounded with fine ice.
=Eggs au beurre noir.= Use soft-fried or shirred eggs. Put a piece of
butter in hot frying pan and when nearly black and smoking add a dash of
vinegar, and pour over the eggs. Drop a few capers and chopped parsley
on top, and salt and pepper.
=Hamburg steak.= To one and one-half pounds of trimmed beef, add four
ounces of beef marrow, and pass through meat chopper, medium fine.
Simmer some chopped onions in butter until nice and brown. Mix the meat
and onions with salt, pepper, one raw egg, some chopped parsley, and a
dinner roll soaked in water and chopped fine. Form the meat in round
steaks one-half inch thick, roll in bread crumbs, and fry in pan in
butter for about ten minutes. Remove the steaks carefully. Add a
spoonful of flour to gravy in pan, simmer a little, and then add
one-half cup of stock or water, pepper and salt, and strain before
serving.
=Lorraine potatoes.= Simmer one chopped onion and one-quarter pound of
salt pork cut in small dices, in one ounce of butter, for five minutes.
Then add three pounds of potatoes cut in pieces one inch square, one
pint of stock or bouillon, salt and pepper, and a bouquet garni. Cook
until soft and sprinkle with chopped parsley before serving.
=Thousand Island dressing, for salads.= Two soupspoonfuls of mayonnaise,
one soupspoonful of Chili sauce, one soupspoonful of French dressing,
one teaspoonful of chopped pimentos, one-half teaspoonful of chopped
olives, salt and pepper, all well mixed. Use a very cold salad bowl.
=Cream of chicken.= Place a soup hen in a soup kettle with three quarts
of water, a leek, carrot, a little parsley and celery, six pepper
berries, and two cups of rice. Boil until fowl is soft. Remove and cut
away the white meat from the breast and set aside. Chop the remainder of
the meat very fine, return to the kettle, and then strain the entire
contents through a sieve. To the strained broth add one quart of milk,
and strain again. Then add one-half pint of cream and the yolk of one
egg, mixed; also a piece of sweet butter the size of an egg. Then add
the breast of the fowl cut in small squares.
=Roast tame duckling.= See roast chicken. Also see stuffings.
NOVEMBER 10
BREAKFAST
Shredded wheat biscuit
Boiled eggs
Rolls
Coffee
LUNCHEON
Holland herring
Boiled potatoes
Waffles and honey
Coffee
DINNER
Lynn Haven oysters on half shell
Philadelphia pepper pot
Roast canvas-back duck
Hulled corn
Currant jelly
Cauliflower au gratin
Celery mayonnaise
Neapolitan ice cream
Assorted cakes
Demi tasse
=Shredded wheat biscuits.= Put the biscuit in a deep dish. A little
boiling water poured over it will enable you to economize on cream.
=Philadelphia pepper pot.= Simmer in kettle four large onions chopped
fine, one piece of celery, two leeks, one green pepper cut in very small
squares, and one-quarter pound of butter. When done add two
soupspoonsful of flour, and simmer again; add two quarts of stock, two
pounds of tripe and one pound of potatoes cut in small squares, a
bouquet garni and salt. Cook for two hours. Before serving remove the
bouquet garni, add a tablespoonful of fresh-ground pepper, a little
chopped parsley and some flour dumplings. Let the flour dumpling dough
run through an ordinary sieve into boiling water and boil for just a
minute.
=Flour dumplings.= One cup of flour, two eggs, three-fourths of a cup of
milk, salt, and a little nutmeg. Mix well. Pass through colander with
holes of about one-third inch in diameter, into boiling salt water. Boil
for about three minutes, drain off water, put on platter and pour some
brown butter over them.
=Brown butter sauce.= Put good-sized piece of sweet butter into frying
pan and allow to brown. May be served poured over the dish, or in
separate sauce bowl.
=Hulled corn.= May be obtained in cans. Follow directions on same. To
hull corn is quite a complicated process, requiring the use of lye, etc.
=Canvas-back duck.= Same directions as for teal duck. Roast for about
eighteen minutes.
=Celery mayonnaise.= Cut raw celery in strips like matches and wash
well, then put in napkin on cracked ice, so it will become crisp. Serve
with well-seasoned mayonnaise sauce, either on top or separate, as
desired.
=Pound cake.= One-half pound of butter, one-half pound of sugar,
one-half pound of flour, five eggs, a little rum and a teaspoonful of
baking powder. Beat the butter with sugar until white, add the eggs one
by one, while beating briskly. Mix the flour and the baking powder in
together, and last of all add the rum. Put in mould and bake in oven for
one hour.
=Fruit cake.= To the pound cake batter add one-half pound of chopped
mixed glace fruits, and one-half pound of raisins.
NOVEMBER 11
BREAKFAST
Pearl grits and cream
Fried eggs
Rolls
Chocolate
LUNCHEON
Cold assorted meats
Potato salad
Iced tea
AFTERNOON TEA
Chicken a la King
Bread and butter sandwiches
Raspberry water ice
Champagne wafers
Almond cake
Tea
Chocolate
Whipped cream
DINNER
Consomme with tapioca
Boiled salmon, mousseline sauce
Potatoes Hollandaise
Roast goose, apple sauce
St. Francis potatoes
Celery Victor
Baked Alaska
Coffee
=Pearl grits with cream.= See hominy in cream.
=Potato salad.= Slice three boiled potatoes while hot. Add one small
onion chopped fine, some chopped parsley, salt and pepper, two spoonsful
of olive oil, and one each of boiling bouillon, or boiling water, and
vinegar. Mix carefully so as not to break the potatoes, and serve in
salad bowl with lettuce garnishing.
=Chicken a la King.= Take the breast of a boiled chicken or hen (fowl),
and cut in very thin, diamond-shape pieces. Put in pan and add
three-quarters of a pint of cream, salt and Cayenne pepper. Boil from
three to five minutes. Add a glass of best sherry or Madeira wine. Boil
for a minute and thicken with the yolks of two eggs, mixed with
one-quarter pint of cream. Put some sliced truffles on top.
=Raspberry water ice.= One-half pound of sugar, one pint of water, and
one pint of fresh raspberry pulp strained through a fine sieve. Squeeze
in the juice of one lemon, add a little coloring if desired, strain and
freeze.
=Consomme with tapioca.= To one quart of boiling consomme add slowly one
cup of tapioca, and boil for eight minutes.
=Bread and butter sandwiches.= Spread sweet butter on thin slices of
bread, and place face to face in pairs. Cut in any fancy shape, or roll
and tie with soft baby ribbon.
NOVEMBER 12
BREAKFAST
Honey in comb
Boiled eggs
Postum cereal
Dry toast
LUNCHEON
Cold goose and Virginia ham
Port de Salut cheese
Crackers
Coffee
DINNER
Oyster soup, family style
Salted English walnuts
Fried chicken, country style
Au gratin potatoes
Cauliflower, Polonaise
Escarole and chicory salad
Chocolate profiterole
Coffee
SUPPER
Canape regalia
=Postum cereal.= A prepared breakfast food obtainable from all grocers.
Follow directions on package.
=Oyster soup, family style.= Boil two dozen oysters with their juice. In
a separate vessel boil one quart of milk and one pint of cream. Put both
together and add two ounces of sweet butter, and salt and pepper. Before
serving stir in some fine cut chives and one-half cup of broken
crackers.
=Au gratin potatoes.= Fill a shallow buttered dish with hashed in cream
potatoes. Sprinkle with grated Parmesan cheese, put a little butter on
top, and bake in oven until brown.
=Cauliflower, Polonaise.= Put on a platter some fresh-boiled cauliflower
and sprinkle with two finely chopped boiled eggs, salt and pepper and
some chopped parsley. In a pan on range put three ounces of sweet
butter. When warm add two tablespoonsful of fresh bread crumbs and allow
to become well browned. Pour over cauliflower when very hot.
=Fried chicken, country style.= Put the dressed chicken in salt water
and leave for about one hour. Then wash and dry between towels, season
with pepper and a small amount of salt, and dredge well with flour.
Place in frying pan about three tablespoonsful of lard and two or three
slices of fat breakfast bacon. When bacon is brown remove, and strain
the lard, being careful that it is not burned. Have the lard very hot
and fry the chicken. When brown, and well done, remove the chicken and
strain the lard again through a hair sieve, then return lard to range,
and stir in thoroughly one tablespoonful of flour, being careful to have
no lumps. Immediately before serving stir into the sauce one pint of
cream, and let boil for one minute. Dress with the bacon and parsley in
branches.
=Canape Regalia.= Regalia is a special fish paste obtainable in cans. To
one small can add two ounces of butter, mix well, and spread on fresh
toast. Garnish with chopped eggs, serve on napkin with lemon in quarters
and parsley in branches.
NOVEMBER 13
BREAKFAST
Bananas and cream
Scrambled eggs with chives
Dry toast
Coffee
LUNCHEON
Pickled oysters
Consomme in cups
Broiled bluefish, maitre d'hotel
Tripe, Lyonnaise
Mashed potatoes
Hearts of lettuce, egg dressing
Chocolate eclairs
Demi tasse
DINNER
Potage Cambridge
Boiled sheepshead, Hollandaise sauce
Potatoes nature
Chicken, Diva
French peas
Endive salad
Strawberries with cream
Assorted cakes
Corn bread, Maryland
Coffee
=Pickled oysters.= Parboil one carrot and one celery root cut in strips,
and one onion sliced fine. Pour off water and finish cooking in one
glassful each of white wine, and white wine vinegar, with a spoonful of
pepper berries tied in cheese cloth. When done remove the peppers, add
three dozen oysters and bring to a boil. Serve cold with parsley.
=Broiled bluefish.= Split the bluefish, remove the bones, season with
salt and pepper, dip in oil and broil. Serve maitre d'hotel sauce on
top, and quartered lemons and parsley.
=Boiled sheepshead, Hollandaise sauce.= Same as boiled salmon,
Hollandaise.
=Maryland corn bread.= Beat two eggs until very light, and stir in one
pint of sweet milk. Then sift one-half pint of coarse corn meal, add a
teaspoonful of yeast powder, half a teaspoonful of salt, and a
tablespoonful of melted lard or butter. Stir this into the milk and
eggs. Mixture must be a thin batter. Bake in small bread pan or muffin
rings.
=Chicken, Diva.= Prepare the chicken as for roast and stuff with rice
stuffing. Put chicken in kettle and cover with stock or water. When done
prepare a supreme sauce with the stock, pour over the chicken, and
sprinkle with chopped Virginia ham. Carve at table.
=Rice stuffing.= Simmer a small chopped onion in butter, add one cup of
washed rice, three cups of stock or bouillon, season, and cook in oven
for twenty minutes. Then add two truffles cut in small squares. This
stuffing is used for poultry, game, peppers, tomatoes, etc.
=Supreme sauce.= Melt three ounces of butter, add two ounces of flour,
and simmer, but do not allow to brown. Add one and one-half pint of
chicken stock, reduce for ten minutes, thicken with the yolk of one egg,
a cup of cream and a small piece of sweet butter. Season with salt and a
little Cayenne pepper. This sauce may be used with many entree dishes.
=Potage Cambridge (soup).= Melt three ounces of butter in vessel, add
two ounces of flour, and simmer for five minutes, or until golden
yellow. Add one pint of veal broth or stock, one-half pint of puree of
tomatoes and the trimmings of a few fresh mushrooms. Cook for twenty
minutes, strain through sieve and add fine-cut strips of fresh mushrooms
saute in butter. A pony of dry sherry wine may be added if desired.
=Strawberry ice cream.= One pint of cream, one quart of milk, the yolks
of eight eggs, one-half pound of sugar, one pint of strawberry pulp or
strained strawberries, the juice of one lemon and a little coloring. Put
the milk with half the sugar on the fire to boil. Mix the remainder of
the sugar with the eggs, stir the boiling milk into it, and cook until
it becomes creamy, but do not allow it to boil. Remove from the fire,
add the cream, strawberry pulp and lemon juice, cool and freeze.
NOVEMBER 14
BREAKFAST
Grapefruit with vanilla sugar
Finnan haddie in cream
Puff paste crescents
Oolong tea
LUNCHEON
Green onions
Radishes
Eggs ministerielle
Vermicelli aux croutons
Cold asparagus, mustard sauce
Cup custard
Coffee
DINNER
Clam chowder, Manhattan style
Queen olives
Fillet of sole, Marguery
Omelet with spinach
Broiled fresh mushrooms
Coffee ice cream
Assorted cakes
Demi tasse
=Puff paste crescents.= Two pounds of flour, one pound of butter, one
pint of milk, one ounce of salt, one and one-half ounces of sugar and
two ounces of yeast dissolved in warm water. Mix one-half pound of the
flour with one-half pint of water and the dissolved yeast. Stand in warm
place for about twenty minutes. Put the remainder of flour on board and
mix in the yeast paste; when sufficiently risen, add salt, sugar and
milk, make a stiff dough and allow to stand for a few minutes. Roll out,
put the butter into the dough as for ordinary puff paste, and roll in
the same way, but giving it only half the number of turns.
=Stock for soup.= Two pounds of beef bones and a marrow bone, if you can
obtain one, two gallons of water, a carrot, onion, leek, piece of
parsley, a bouquet garni, salt and pepper. Boil for three hours. Strain.