hen and cut in half inch squares, and half as much fresh-boiled potatoes
cut the same way. Chop six shallots very fine and simmer in four ounces
of sweet butter, but do not let them become colored. Add the chicken and
potatoes, and cover with clear chicken broth. Season with salt, pepper
and a little chives, and let simmer for five minutes. Serve in a chafing
dish with a sprinkle of chopped chervil on top. Melba toast separate.
DECEMBER 4
BREAKFAST
Grapefruit juice
Shredded wheat biscuit with cream
English muffins
Coffee
LUNCHEON
Casaba melon
Eggs aromatic
English lamb chops, XX Century Club
Lettuce salad
Pistache eclairs
Coffee
DINNER
Blue Point oysters
Fillet of bass, shrimp sauce
Braised beef, Cumberland style
Baked Hubbard squash
Mashed potatoes
Endive salad
Vanilla ice cream
Assorted cakes
Coffee
=Eggs aromatic.= Fry the eggs in oil or poach. Place on toast, cover
with tomato sauce, and put a few leaves of fresh mint on top before
serving.
=English lamb chops, XX Century Club.= Broil the chops, garnish with
pimentos stuffed with puree of sweet potatoes. Serve with sauce Madere.
=Pistache Eclairs.= Same as chocolate eclairs. Cover with pistache
icing.
=Pistache icing.= To white icing add some pistache essence, or orange
flower extract, and a little green coloring.
=Fillet of bass, shrimp sauce.= Place the fillets in a buttered pan,
season with salt, add one-half glass of white wine, and a little stock
or water. When cooked dish up on platter and cover with shrimp sauce.
=Shrimp sauce.= To some white wine sauce (sauce vin blanc) add some
shrimps.
=Braised beef with calf's feet.= Take a piece of round or rump of beef,
season with salt and pepper, put in pot with two onions cut in four, two
carrots and a piece of butter. Roast until nice and brown. Then add one
spoonful of flour and brown again. Add one glass of claret, one quart of
stock, three tomatoes cut in four, or canned tomatoes, and a bouquet
garni. Bring to a boil, cover tight and put in oven till very well done.
This is braised beef, plain. When served Cumberland style (with calf's
feet) add the feet at the same time as the claret and stock, and strain
the sauce when done. If the feet are not served with the beef they may
be used as an entree.
=Baked Hubbard squash.= Cut the squash in four, remove the seeds, salt
and pepper, put a piece of butter on top of each piece of squash and
bake in oven.
DECEMBER 5
BREAKFAST
Sliced oranges
Boiled salt mackerel
Baked potatoes
Corn bread
Coffee
LUNCHEON
Clam broth in cups
Ripe olives
Fillet of turbot, Pelissier
Potatoes Parisienne
Spinach aux croutons
Omelette au rhum
Coffee
DINNER
Lobster chowder
Celery. Salted English walnuts
Aiguillettes of sole, Venitienne
Planked striped bass
Cucumber salad
Brussels sprouts and chestnuts
Apple Charlotte
Coffee
=Clam broth.= Take hard or soft clams and wash well. Put in vessel with
just water enough to cover, a little salt and a small piece of raw
celery. Boil for fifteen minutes, and strain through cheese cloth.
=Clam broth, Chantilly.= Serve whipped cream separate, or on top of each
cup.
=Consomme en Bellevue.= Half chicken broth and half clam broth mixed.
Serve in cups with whipped cream on top.
=Clam chowder.= Chop two onions, one leek, a piece of celery and one
green onion in small pieces, also cut one-half pound of salt pork in
small squares. Put all together in a vessel with two ounces of butter
and simmer till well done. Then add one gallon of stock or fish broth,
four potatoes cut in half inch squares, salt, pepper, a little paprika,
one teaspoonful of sugar, one teaspoonful of chopped thyme, a little
chopped parsley, and four peeled tomatoes cut in small dices; or chopped
canned tomatoes. Bring to a boil and let cook for about one hour. Put
one hundred well-washed Little Neck clams in a separate vessel and put
on fire with one-half glass of water and boil for ten minutes. Strain
the broth and add to the chowder. Remove the clams from the shells, cut
in four pieces and add to the chowder with one cup of cracker meal, and
boil for four minutes. Serve with broken crackers.
=Lobster chowder.= Same as clam chowder with the exception of lobster
cut in small dices instead of the clams.
DECEMBER 6
BREAKFAST
Bananas with cream
Boiled eggs
Dry toast
Chocolate
Whipped cream
LUNCHEON
Fish salad, ravigote
Broiled lamb chops
French fried potatoes
Cauliflower Polonaise
German coffee cake
Lunch rolls
Tea
DINNER
Cream of endives
Fillet of flounder, Chevreuse
Chicken saute, Ambassadrice
Carrots, Vichy
Fondante potatoes
Escarole salad
Peach ice cream
Assorted cakes
Coffee
SUPPER
Oysters poulette
St. Francis rolls
Nesselrode pudding
Lady fingers
Demi tasse
=Oysters poulette.= Open three dozen oysters, put in vessel with their
own juice and bring to a boil. Drain off the broth, cover oysters with a
pint of poulette sauce, and serve in chafing dish.
=Carrots, Vichy.= Slice some tender carrots very fine, place in buttered
sauce pan, season with salt and a little pepper, and simmer over a slow
fire. Then add a little chicken broth or soup stock and cook until soft.
Mix one teaspoonful of flour with three ounces of butter, add to the
carrots and simmer for five minutes. Serve with chopped parsley.
=Chocolate.= For each person take one rib or bar of chocolate. Cut in
very small pieces, put in pot and add one spoonful of water and let
chocolate melt. Add one large cup of very hot milk for each person, and
bring nearly to the boiling point.
=Fish salad, ravigote.= Any kind of boiled fish that may be left over.
Remove the bones and skin, break the fish in small pieces and lay on
lettuce leaves. Cover with Tartar sauce, garnish with sliced pickles,
pickled beets and hard-boiled eggs.
=Cream of endives.= Prepare the same as cream of cauliflower, using
endives instead.
=Fillet of flounder, Chevreuse.= Stuff the fillets with halibut force
meat, put in buttered pan and cook in white wine. Cover with Bearnaise
sauce mixed with a little puree of tomatoes.
=Chicken saute, Ambassadrice.= Jointed chicken saute in butter, sauce
supreme, garnished with truffles, mushrooms and goose liver saute.
=Goose liver saute.= Salt and pepper some fresh goose livers, roll in
flour, put in pan with fresh butter and simmer until done. For
garnishing entree dishes the imported goose liver au natural can be
obtained in cans. Remove the fat from the top of the can, cut the liver
out in slices, season with salt and pepper, put in flour, and fry very
quickly in sweet butter. Serve as a garnish or as an entree.
=Goose liver saute aux truffes.= Put goose liver saute in chafing dish
and cover with sauce Perigord.
=Sauce Perigord.= Slice six truffles very thin, put in vessel with a
glass of dry sherry wine and reduce until it is nearly dry. Then add
one-half pint of brown gravy, seasoned with salt and Cayenne pepper, and
cook for ten minutes.
DECEMBER 7
BREAKFAST
Oatmeal with cream
Baked beans, Boston style
Boston brown bread
Coffee
LUNCHEON
Mariniert herring
Boiled potatoes
Rolls
Coffee
DINNER
Chicken okra soup
Salted pecans
Fillet of sole, Normande
Roast ribs of beef
Asparagus, Hollandaise
Brabant potatoes
Bijou salad
Hazelnut ice cream
Alsatian wafers
Coffee
=Corn bread.= One-half pound of yellow corn meal, one-half pound of
flour, one teaspoonful of baking powder, three eggs, one ounce of melted
butter, one teaspoonful of salt, one pint of milk and one-half cup of
boiling water. Pour the boiling water over the corn meal and allow it to
become cold. Beat the yolks of the eggs and add to the corn meal, then
add the milk, flour and the baking powder, salt and melted butter. Mix
and then add the whites of the eggs beaten very stiff. Pour into a
shallow well-greased pan and bake in a hot oven for about twenty-five
minutes.
=Boston brown bread.= One pound of rye flour, one pound of Graham flour,
two pounds of corn meal, one pound of wheat flour, one quart of
molasses, one and one-half quarts of milk, two ounces of salt and three
ounces of baking powder. Put all the flour and the baking powder in one
vessel, then add the molasses, milk and salt and make a soft dough. Fill
brown bread moulds about three-fourths full, put in steam cooker for
three and one-half hours, then remove from steam and bake in oven for
twenty minutes.
=Chicken okra soup.= Remove the breast from a raw fowl, and with the
remainder make a chicken broth. Cut the breast in small dices, put in
vessel with a chopped onion and a chopped green pepper and a small piece
of butter, simmer till onion is soft, then add the chicken broth, two
peeled tomatoes cut in small dices, or some canned tomatoes, salt and
pepper. Let boil slowly for one-half hour, then add one pound of okra
cut in pieces three-quarters of an inch in length, and cook until okra
is soft. Add one teaspoonful of Worcestershire sauce and a cup of boiled
rice and serve with chopped parsley. If desired a slice of ham may be
cut in small squares and added at the same time as the chicken breast.
DECEMBER 8
BREAKFAST
Stewed prunes
Scrambled eggs with asparagus tips
Buttered toast
Coffee
LUNCHEON
Hors d'oeuvres varies
Eggs Boremis
Hungarian beef goulash
Apple pie
Coffee
DINNER
Cream of spinach
Fillet of bass, Dieppoise
Chicken saute, Marengo
Potatoes a la Reine
Dandelion salad
Apricot ice cream
Macaroons
Coffee
=Scrambled eggs with asparagus tips.= Put some asparagus tips in butter,
season with salt and pepper, simmer till hot, and add to the eggs.
=Eggs Boremis.= Put an egg in a well-buttered cocotte dish, season with
salt and pepper, put plenty of grated cheese and a piece of butter on
top of all, and bake in oven.
=Cocoa.= Put two tablespoonsful of cocoa in a pot with one-half cup of
water and boil for a minute. Add two cups of milk, bring to a boil, and
strain. Serve powdered sugar separate. May also be made with water only,
omitting the milk.
=Fillet of bass, Dieppoise.= Cook the fillets "au vin blanc." Dish up on
platter with lobster sauce and oysters, mushrooms, truffles, shrimps and
mussels cut in small squares.
=Chicken saute, Marengo.= Joint of chicken, season with salt and pepper
and put in pan in very hot olive oil. When nice and brown on both sides
add four chopped shallots and a little garlic and allow them to get hot,
but not brown. Then add one-half glass of white wine and reduce. Add one
cup of brown gravy, one cup of chopped tomatoes and one can of French
mushrooms. Cook for fifteen minutes. Dish up and garnish with eggs and
croutons fried in oil, chopped parsley, and a few slices of truffle on
top.
=Pie paste.= One and one-half pounds of flour, one-half pound of lard,
one-half pound of butter and a pinch of salt. Mix all together and add
enough water, (about one cup), to make a rather stiff dough. Keep in
cool place or ice box.
=Apple pie.= For two pies line the plates with pie paste rolled very
thin. Slice six good sized apples, add one-quarter of a pound of sugar
and a teaspoonful of powdered cinnamon, mix and fill the plates. Wet the
edges of the dough and cover with paste also rolled thin. Wash over with
egg, make a few cuts in the center so the steam may escape while baking,
and put in a moderate oven. When done dust with powdered sugar, and
serve hot or cold as desired. If the apples are coarse it will be well
to boil them a little in water with a piece of cinnamon and a very
little sugar.
DECEMBER 9
BREAKFAST
Baked apples with cream
Hominy with cream
Rolls
Coffee
LUNCHEON
Grapefruit en supreme
Eggs Benedict
Lamb hash
Chocolate layer cake
Coffee
DINNER
Potage Coulis
Salted pecans
Fillet of turbot, Royaldi
Chicken, Edward VII
Potato croquettes
Chiffonnade salad
Parfait au chocolate
Assorted cakes
Coffee
=Grapefruit en supreme.= Serve in a long-stemmed double grapefruit
glass, put shaved ice in large glass around the smaller one. In small
glass put sliced grapefruit mixed with powdered sugar. Tie a ribbon,
with neat bow, around the glass.
=Eggs Benedict.= Split an English muffin, toast on the inside, place on
each half a small slice of broiled ham, on the ham a poached egg, cover
with Hollandaise sauce, and place a piece of truffle on top.
=Layer cake.= Eight eggs, one-half pound of sugar, one-half pound of
flour, one-quarter pound of melted butter, and some flavoring extract.
Beat the eggs with the sugar, on slow fire until warm, remove and
continue beating until cold. Mix the flour in lightly and then add the
melted butter, little by little, and the flavoring. Do not mix too much.
Pour into a well-buttered mould and bake in a moderate oven for about
three-quarters of an hour. Allow to cool, cut in three or four slices,
and fill with cream, or jelly, or marmalade, as desired. Glace the top
with icing and decorate. The American style layer cake is mixed in the
same manner, but baked in shallow moulds, requiring only about ten
minutes in the oven. The filling is then placed between the cakes,
instead of slicing.
=Chocolate layer cake.= Bake some layers as for moka cake, and put three
or four, one on top of another, with chocolate butter cream filling
between. The filling is made in the same manner as moka filling, but use
one ounce of melted chocolate or cocoa instead of the coffee flavor.
Glace the top of the cake with chocolate frosting and decorate with some
of the chocolate cream filling, using pastry bag with fancy tube.
=Chicken, Edward VII.= Boil the chicken in stock and stuff with rice as
for Chicken Diva. Add small squares of truffles and goose liver natural.
Serve with curry sauce.
DECEMBER 10
BREAKFAST
Stewed rhubarb
Boiled eggs
Dry toast
Coffee
LUNCHEON
Canape Riga
Eggs Coquelicot
Tripe and oysters in cream
Camembert cheese
Crackers
Coffee
DINNER
Potage Hollandaise
Stuffed fillet of sole, Diplomate
Tournedos de Goncourt
String beans, aux fines herbes
Julienne potatoes
Salade Bresilienne
Floating island
Pound cake
Coffee
=Eggs Coquelicot.= Line a timbale mould with a whole red pepper, (canned
pimento) and break an egg into it, season with salt and pepper, and put
timbale in a pan in boiling water, and place in oven until egg is
cooked. Put some chicken hash in cream on a platter and turn egg and
pepper on top to look like a little red cap. Serve with cream sauce
around the hash.
=Tripe and oysters in cream.= Simmer six chopped shallots in butter, but
do not allow them to color. Add two pounds of tripe cut in strips, one
cup of stock, one bouquet garni, and boil for one hour. Remove the
bouquet garni, drain off the broth. Add two cups of cream sauce and
three dozen parboiled oysters. Simmer for a minute, and season with salt
and a little Cayenne pepper.
=Potage Hollandaise. (Soup).= Bind a veloute of chicken with cream and
yolks of eggs. Serve with brunoise garnishing.
=Veloute.= Used for the foundation of many soups. Put in vessel five
ounces of butter and four ounces of flour and simmer for a few minutes.
Add two quarts of chicken broth, stock or bouillon, cook for half an
hour and bind with one cup of cream and the yolks of two eggs.
=Consomme brunoise.= Cut in very small dice, (nearly fine chopped), one
carrot, one turnip, one leek, a stalk of celery and a little white
cabbage, and parboil in salt water. Then drain off the water, put in
well-buttered casserole, add a pinch of sugar, cover with buttered
manilla paper and with the casserole cover on top of that, and put in
the oven to braise. If too dry a half cup of stock may be added. Cook
until vegetables are soft. Use for potage garnishing, Consomme brunoise,
and other dishes. For soups use one heaping spoonful of brunoise to each
plate.
=Fillet of sole, Diplomate.= Slice fine six fresh mushrooms, season with
salt and pepper, and simmer in butter. When done add one spoonful of
meat extract. Split four fillets of sole and fill with the above
dressing and cook "au vin blanc." Then place on a platter, cover with
cream sauce well seasoned, put grated cheese on top and bake in oven.
=Tournedos de Goncourt.= Broiled fillet of beef served with Bearnaise
sauce mixed with a little puree of tomatoes, and garnished with tomatoes
glacees.
=Tomatoes glacees.= Put six whole peeled tomatoes on a buttered pan,
season with salt and pepper, put a small piece of butter on top of each,
and bake in moderate oven for ten minutes.
DECEMBER 11
BREAKFAST
Grapefruit juice
Omelet with ham
Puff paste crescents
Oolong tea
LUNCHEON
Canape Martha
Cold assorted meats
Potato salad
Cherry tartelettes
Coffee
DINNER
Blue Points
Consomme brunoise
Braised salmon, Parisienne
Boiled leg of mutton, caper sauce
Mashed turnips
Roast chicken
Hearts of lettuce salad
Biscuit glace
Assorted cakes
Coffee
=Omelet with ham.= Cut a slice of cooked ham in small squares, put in
omelet pan with a small piece of butter. When hot add three beaten eggs
and follow directions for plain omelet, but use a little less salt.
=Canape Martha.= Cut a round piece of toast and put some lobster
croquette farce on top in the shape of a pyramid. Put a thin slice of
Swiss cheese on top and bake in oven. Garnish with lemon and parsley.
=Cherry tartelette.= Line tartelette moulds and follow directions as for
pear tartelettes, but fill with canned cherries.
=Braised salmon, Parisienne.= Put a slice of salmon in buttered pan,
season with salt and pepper, sprinkle with chopped shallots and parsley,
add one one-half glass of white wine, cover and simmer until cooked.
Remove fish to platter, and in the pan pour some white wine sauce,
(sauce au vin blanc). Let boil for five minutes and pour over fish.
Don't strain.
=Boiled leg of mutton, caper sauce.= Put the leg of mutton in pot and
cover with boiling water. Add one carrot, a leek, onion, a little celery
and a bouquet garni. Season with salt, and boil for about forty-five
minutes.
=Caper sauce.= Melt three ounces of butter in sauce pan, add three
ounces of flour and allow to become hot. Add three pints of stock,
bouillon, or the stock from the leg of mutton. Boil for ten minutes,
season to taste, bind with the yolk of one egg and a piece of butter,
strain, and add one-half cup of capers.
=Mashed turnips.= Boil or steam a half dozen white or Russian (yellow)
turnips. Strain through a fine sieve or colander, add salt and pepper
and three ounces of butter. A potato boiled with the turnips will reduce
the strong turnip odor.
DECEMBER 12
BREAKFAST
Stewed prunes
Codfish balls
Rolls
Coffee
LUNCHEON
Oyster broth
Chow chow
Bouillabaisse Marseillaise
Asparagus Hollandaise
Omelette au confiture
Coffee
DINNER
Clam chowder
Celery
Oysters a la Hyde
Striped bass, meuniere
Potatoes nature
Combination salad
Fancy ice cream
Alsatian wafers
Coffee
=Codfish balls.= Soak one pound of salt codfish in cold water over
night. Then boil in fresh water for ten minutes. Boil two potatoes in
salt water and strain through colander or sieve. Shred the codfish very
fine and mix with the potato and the yolks of three eggs working well
together. Allow to become cool, form into balls, roll in flour and fry
in melted butter until nice and golden yellow. Serve on napkins with
quartered lemons and parsley in branches.
=Bouillabaisse Marseillaise.= (Fish stew). Simmer in shallow saute pan
six chopped shallots, one-half onion sliced very fine and one stalk of
white leek also finely sliced, in two spoonsful of olive oil, for about
one minute. Then add a clove of chopped garlic, one glass of white wine,
one pint of fish stock or hot water, salt, pepper, a little Cayenne, a
bouquet garni and the tail of a live lobster cut in six slices, and one
dozen of well washed Little Neck clams shell and all, boil for ten
minutes. Add some solid meat of white fish such as rock cod, bass,
tomcods, etc., and a pinch of whole saffron tied in a cloth. Boil again
for twenty-five minutes. Do not skim. Remove the saffron and serve in
deep dish with the broth. Sprinkle some chopped parsley over the top.
Serve separate, slices of bread fried in oil and then rubbed with
garlic.
=Omelette au confiture.= (Jelly omelet). Same as strawberry omelet. Put
currant jelly or any kind of marmalade in center of omelet before
turning over on platter.
=Oysters a la Hyde.= Parboil one-half cup of white celery chopped fine,
for ten minutes, and allow to cool. Put in sauce pan two dozen large raw
oysters with their own juice, add two tablespoonsful of cracker meal,
two ounces of butter, one cup of cream and the parboiled celery. Season
with salt, pepper, a little Cayenne, and boil for two minutes. If the
sauce is not sufficiently thick add a little more cracker meal. Serve in
chafing dish.
DECEMBER 13
BREAKFAST
Griddle cakes
Honey
Breakfast sausage
Rolls
Coffee
LUNCHEON
Casaba melon
Consomme Ditalini
Eggs Creole
Stuffed lamb chops, Soubise
Champs Elysees potatoes
Romaine salad
Napoleon cake
Coffee
DINNER
Little Neck clams
Potage Mongol
Fillet of sole, Joinville
Chicken saute, Bordelaise
Artichokes Hollandaise
Potatoes Laurette
Biscuit Tortoni
Macaroons
Coffee
SUPPER
Oysters mignonette
Salted almonds
Sweetbreads a la King
Parfait Napolitain
Cakes
Demi tasse
=Breakfast sausages.= Small pork sausages fried in pan with a small
piece of butter. Serve on platter with their own fat.
=Consomme Ditalini.= Boil some Ditalini (a species of Italian paste), in
salt water, drain off and serve in consomme. Grated cheese separate.
=Eggs Creole.= Put in buttered shirred egg dish one spoonful of Creole
sauce, break two eggs in center, and bake in oven.
=Creole sauce.= Put in sauce pan three ounces of butter, one sliced
onion, and three sliced green peppers. Simmer for ten minutes, or until
soft, then add one quart of canned tomatoes with their juice, one can of
sliced French mushrooms, one-half can of sliced pimentos, a very little
finely chopped garlic, and salt and pepper. Cook slowly for one hour.
Fresh tomatoes may be substituted for canned, if desired; and if the
sauce is too thick some brown gravy or bouillon may be added.
=Fillet of sole, Joinville.= Cook the fillets "au vin blanc." Serve
crayfish sauce or ecrevisse, or shrimp sauce with sliced French
mushrooms, truffles and lobster.
=Potage Mongol.= One-third puree of peas, one-third consomme Julienne,
one-third puree of tomatoes. Well mixed.
=Chicken saute, Bordelaise.= Jointed chicken saute in butter with a
shallot. Serve brown gravy with mushrooms and cepes saute, and garnish
with fried onions.
=Cepes saute.= Cepes are a species of mushrooms and may be obtained in
cans. Slice and fry in butter and olive oil in equal parts, season with
salt and pepper, and when nearly golden yellow add a very finely chopped
shallot and some chopped parsley, and simmer for a minute longer. Often
used for garnishing entrees, etc.
=Fried onions.= Cut large onions in thin slices and separate into rings.
Put in milk, then in flour, and fry in hot swimming lard. When brown
remove, salt, and serve on napkin, or use for garnishing.
DECEMBER 14
BREAKFAST
Preserved figs
Oatmeal with cream
Chickens' livers saute, au Madere
Rolls
Coffee
LUNCHEON
Cold assorted meats
Alligator pear, French dressing
Roquefort cheese
Crackers
Coffee
DINNER
Lynnhaven oysters
Puree of Lima beans, aux croutons
Ripe olives
Sand dabs, meuniere
Louisiana gumbo file
Boiled rice
Russian salad
Peach Melba
Assorted cakes
Coffee
=Chickens' livers saute, au Madere.= Cut the livers in three, salt and
pepper and fry in saute pan in butter. Drain off and add a cup of sauce
Madere. Do not let them boil in the sauce.
=Puree of Lima beans.= Take a can of Lima beans, or a quart of fresh
beans, put in vessel, cover with chicken broth or bouillon and boil till
done. Then strain through fine sieve, put back in vessel, add two ounces
of sweet butter, and season to taste. Serve with small squares of bread
fried in butter.
=Louisiana gumbo file.= Two chickens, one quart of large oysters, one
quart of cooked shrimps, six bell peppers, four large onions, one quart
of tomatoes, one-half pound of butter, two bunches of celery, one small
bunch of parsley, one-quarter teaspoonful of tobasco sauce, and black
pepper and salt to suit.
=First.=--Cut the chicken the same way as for fricassee, and wipe dry.
=Second.=--Cut onions and brown in butter, and strain.
=Third.=--Fry chicken brown in strained butter, then set to one side.