gradually. When a rich brown add two quarts of boiling water, then add
the tomatoes. Now bring to boiling point and strain through a fine
strainer.
=Fifth.=--Place strained liquor in a large stew pan and add one
teaspoonful of salt and a half teaspoonful of black pepper, then add the
chicken. Should the liquor not sufficiently cover the chicken add more
hot water to about two inches above. Then add the bell peppers and
celery without cutting up. Boil over slow fire until chicken can be
picked off the bones with fork. Then remove chicken and strip meat from
bones and cut in small pieces, remove the celery and bell peppers, and
replace chicken. Add the shrimps, oysters and tobasco sauce. Boil for
ten minutes. Then gradually add sufficient "file powder" to bring to a
rich creamy consistency. Add to each plate two large tablespoonsful of
boiled rice. Serve immediately.
=Boiled rice.= Wash one-half pound of rice and soak in cold water for an
hour. Cook over hot fire in four quarts of boiling water for fifteen
minutes, or until the grains can be mashed between the fingers. Strain
through a colander.
DECEMBER 15
BREAKFAST
Hothouse raspberries with cream
Boiled eggs
Dry toast
Coffee
LUNCHEON
Livermore salad
Fillet of halibut, Mornay
French pastry
Rolls
Tea
DINNER
Potato and leek soup
Queen olives
Black bass, Cambaceres
Vol au vent Toulouse
Roast lamb, mint sauce
Rissolees potatoes
Field salad
Vanilla ice cream
Lady fingers
Coffee
=Livermore salad.= Broil three country sausages, allow to cool and slice
thin. Mix with one peeled tomato cut in small squares, one-half cup of
string beans, chives, chervil, salt and pepper, and one-third of white
wine vinegar to two-thirds of olive oil.
=Fillet of halibut, Mornay.= Place the halibut fillets in buttered pan,
season with salt and pepper, cover with fish stock or water, and boil.
When nearly done remove from pan and put on buttered platter, cover with
Mornay sauce, sprinkle with grated cheese and place small pieces of
butter on top. Bake in oven till nice and brown. See sauce below.
=Sauce Mornay.= For four persons use one pint of thick cream, season
with salt and Cayenne pepper, bind with the yolks of two eggs and one
tablespoonful of grated cheese.
=Mint sauce.= Use one-quarter pound of brown sugar to one quart of
vinegar. Bring to the boiling point, cool off and add some fresh mint
leaves chopped fine.
=Rissolees potatoes.= Cut potatoes in the form of a small egg or a ball.
Boil for seven minutes, then put in pan with butter and brown. Sprinkle
with salt.
=Vol au vent, Toulouse.= Boiled breast of chicken cut in small squares;
chicken dumplings, dessertspoon size; one can of French mushrooms,
whole; one sliced truffle, and two sweetbreads sliced and boiled in
chicken broth. Put all in casserole, add one-half wine glass of dry
sherry wine, allow to become hot, and add sauce Allemande to cover. It
will now be like a stew. Season to taste and fill the heated "vol au
vents," or patties.
=Black bass, Cambaceres.= Simmer six finely chopped shallots in butter.
While hot add three sliced fresh mushrooms, one peeled tomato cut in
squares, and one-half glass of white wine. Reduce almost dry. Then add
one pint of white wine sauce. Cook the fish "au vin blanc" style and
pour the sauce over same.
DECEMBER 16
BREAKFAST
Sliced pineapple
Rolled oats with cream
Rolls
Coffee
LUNCHEON
Omelette Lorraine
Cold lamb with jelly
Salade Americaine
French pancake
Coffee
DINNER
Potage Flamande
Boiled codfish, sauce Horose
Potatoes nature
Tenderloin of beef, Bristol
Lettuce salad
Ice cream
Assorted cakes
Demi tasse
=Omelette Lorraine.= Serve the omelette with small sausages, broiled
bacon and Madeira sauce.
=Salade Americaine.= Parboil one-half cup of okra cut in pieces one inch
long. Peel a tomato and a boiled potato and cut in strips. Put in bowl
with the okra, which has been allowed to cool, and garnish the top with
very finely chopped Virginia ham over one half, and with chopped green
peppers over the other half. Serve with French dressing.
=Pancakes.= For two persons take three-fourths of a cup of flour, the
same of milk, one egg and a pinch of salt. Mix together into a thin
batter. Bake on a pancake pan, well buttered.
=English pancakes.= Mix and cook the cakes as above. Stack one on
another in a chafing dish, sprinkling each with a little lime juice and
powdered sugar.
=Pancakes Lieb.= Same as above, but instead of the lime juice, spread
each cake with sweet butter and powdered sugar. Keep hot with chafing
dish.
=French pancakes.= Same ingredients as above, but cover each cake with
currant jelly and roll into a roll. Sprinkle with powdered sugar and
burn with a redhot iron in stripes.
=Potage Flamande.= Potato soup garnished with brunoise.
=Boiled codfish, sauce Horose.= Boil the codfish, place on napkin,
garnish with small boiled potatoes, quartered lemons and parsley. See
sauce below.
=Sauce Horose.= Two-thirds Hollandaise sauce and one-third tomato sauce
mixed.
=Tenderloin of beef, Bristol.= Roast tenderloin of beef, sauce Madere,
garnished with rice croquettes in pear form, puree of green peas and
Laurette potatoes.
=Rice croquettes.= Put two ounces of butter and a finely chopped onion
in vessel and simmer until yellow. Then add one cup of washed rice,
one-half cup of bouillon and a pinch of salt, and cook in oven for ten
minutes. Then add one cup of sauce Allemande and again put in oven for
twenty minutes. When rice is well done bind with the yolks of two eggs
and one spoonful of grated Parmesan cheese. Allow to cool and roll in
the shape of a pear or ball or other desired shape. Bread and fry in
swimming lard.
DECEMBER 17
BREAKFAST
Sliced oranges
Boiled eggs
Corn muffins
English breakfast tea
LUNCHEON
Consomme Rivoli
Olives
Kingfish, meuniere
Loin of mutton, charcutiere
Corn fritters
Mashed potatoes
Coffee eclairs
Demi tasse
DINNER
Cream of chicken, a la Reine
Celery. Salted pecans
Fillet of sole, Maximilian
Roast chicken, Rosabelle
Escarole salad
Frozen raisin punch
Lady fingers
Coffee
=Consomme Rivoli.= Consomme garnished with carrots cut in half moon
shape and boiled in consomme, small chicken dumplings and royal custard
also cut in half moon shape.
=Kingfish, meuniere.= Wash and dry the fish and season with salt and
pepper. Roll in flour and saute in pan with butter. When done put on
platter and cover with sauce meuniere. Garnish with quartered lemons and
parsley. See sauce below.
=Sauce meuniere.= This is a butter sauce and is principally used for
fish. Place the fish or meat on a platter and sprinkle with a little
salt and pepper, chopped parsley and the juice of a lemon. Heat in
frying pan four ounces of butter to a hazelnut color and pour over the
dish.
=Loin of mutton, charcutiere.= Salt and pepper the loin well on the
inside, and roll up. Put in roasting pan and roast in the usual manner.
To make charcutiere use the mutton pan gravy, or take Madeira sauce, and
add two sliced pickles and one dozen sliced green olives.
=Corn fritters.= One-half cup of flour, one egg, one-half cup of milk,
one teaspoonful of baking powder and salt and pepper. Mix well and then
add one and one-half cups of grated fresh corn, or a can of drained
corn. Fry in pan with hot butter. Serve on napkin.
=Cream of chicken, a la Reine.= Cream of chicken served with small
chicken dumplings.
=Fillet of sole, Maximilian.= Cook fish as for "au vin blanc." Cover
with Hollandaise sauce mixed with one tablespoonful of hot meat extract.
=Roast chicken, Rosabelle.= Garnish the chicken with hearts of
artichokes and whole tomatoes, Macedoine. Sauce Madere. This garnish is
fine with most any kind of meat.
=Frozen raisin punch.= Strain the juice of three lemons, add one pint of
water, one-half pound of granulated sugar and freeze in the usual
manner. Have ready one-half pound of boiled in sugar, and chopped,
seeded or seedless raisins. Let the raisins cool, and add with the
whites of two eggs, well beaten, to the contents of the freezer, and
finish. Serve in glasses with kirschwasser or maraschino poured over the
top.
DECEMBER 18
BREAKFAST
Wheat cakes
Honey
Rolls
Coffee
LUNCHEON
Omelette du Czar
Pickled ham with red cabbage
Rolled oats pudding
Coffee
DINNER
Puree of white beans
Pickles
Striped bass, Portugaise
Braised beef
Macaroni in cream
Chiffonnade salad
Oriental cup
Cakes
Coffee
=Omelette du Czar.= Grate a horseradish root and place in pan with piece
of butter. When hot add one-half cup of cream sauce and mix well. Make
the omelet, and before turning on the platter put the horseradish in the
center. Serve with cream sauce around the edge.
=Pickled ham.= Take a fresh leg of pork, rub with salt and pepper and
put in earthern jar. Cover with red or white wine, or water mixed with
wine, as you prefer; one onion, one carrot, a piece of celery, parsley
in branches, a few pepper berries and a bouquet garni. After two or
three days take out the leg of pork and roast in the ordinary manner.
Half of the pork pickle may be used to make a flour gravy if desired.
=Red cabbage.= Slice a head of red cabbage very fine. Put in vessel with
salt, pepper, one glassful of red wine and two cups of fat bouillon.
Cover and cook in oven for two hours.
=Red cabbage, German style.= One sliced red cabbage, one-half glass of
vinegar, three sliced apples, two cups of bouillon, and a small piece of
salt pork or bacon. Put in oven and cook as above.
=Puree of white beans.= Soak two pounds of white beans over night. Put
in pot and cover with stock or bouillon. Cook until soft, strain through
fine sieve, put back in pot and add enough bouillon to make a soup.
Season to taste, add two ounces of sweet butter, and serve with small
squares of bread fried in butter, separate.
=Striped bass, Portugaise.= Take a whole bass and cut in slices two
inches thick. Put in a buttered pan one-half of an onion chopped, three
chopped shallots, a little chopped garlic and parsley, two tomatoes cut
in small squares and a bouquet garni. Place the fish on top, season with
salt and pepper, add one glass of white wine, one cup of stock or fish
broth, cover and cook slowly. When done remove the bouquet, place the
fish on platter and reduce the broth one-half. Add four ounces of
butter, mix well and pour over the fish. Sprinkle with a little
fresh-chopped parsley mixed with a little finely chopped garlic.
=Macaroni in cream.= Boil the macaroni in salt water. When done drain,
add cream sauce, a little sweet butter, salt and Cayenne pepper. Serve
grated cheese separate.
DECEMBER 19
BREAKFAST
Picked-up codfish in cream
Rolls
Coffee
LUNCHEON
Grapefruit with maraschino
Poached eggs, a l'Indienne
Nivernaise salad
German huckleberry pie
Coffee
DINNER
Oysters on half shell
Clam broth in cups
Salted almonds
Boiled whitefish, Golfin
Hollandaise potatoes
Salade Rejane
Pistache ice cream
Assorted cakes
Coffee
=Picked-up codfish in cream.= Soak one pound of codfish in cold water
over night. Cut two fresh-boiled potatoes in small squares. Put the
codfish in cold water and boil for ten minutes, drain, and shred the
fish in small pieces. Put in pot with the potatoes, add two cups of
cream sauce, salt and a little Cayenne pepper, and simmer for ten
minutes.
=Poached eggs, a l'Indienne.= Lay hot poached eggs on plain boiled rice
and cover with curry sauce.
=Curry sauce.= Simmer one onion, one leek, a small piece of celery, one
bay leaf, a branch of thyme and a little garlic in three ounces of
butter. Then add two spoonsful of curry powder and two of flour. When
hot add one quart of stock, one sliced apple, one sliced banana saute in
butter, and one-half cup of Indian chutney. Boil for twenty minutes,
strain through a fine sieve and salt to taste. This sauce is used for
chicken, fish, oysters, lamb, veal, etc., and should be made
respectively with chicken broth, fish broth, juice of oysters, and so
forth.
=Salade Nivernaise.= Cut in dices cooked carrots, beets and turnips.
Place in salad bowl in separate piles with a bouquet of watercress in
center. Season with French dressing.
=Boiled whitefish, Golfin.= Boil in the same manner as codfish. Serve on
napkin, garnished with parsley, lemon and small boiled potatoes. Serve
sauce separate. See below.
=Sauce Golfin.= White wine sauce mixed with small strips of boiled
smoked tongue and gherkins.
=Salade Rejane.= Boiled celery root and artichoke buttons, and two
tomatoes cut in squares. Place in salad bowl in separate piles. Slice
two pimentos and place in center. Season with French dressing.
=Pistache ice cream.= Prepare a vanilla ice cream mixture. Crush
one-quarter pound of pistachio nuts to a very fine paste, mix with a
little orange flower water and two ounces of sugar. Infuse in the
vanilla ice cream mixture, and strain when hot. Allow to become cold,
color a very light green, and freeze.
DECEMBER 20
BREAKFAST
Sliced bananas
Shredded wheat biscuit with cream
Dry toast
Tea
LUNCHEON
Consomme Orleans
Poached eggs, Diane
Tripe a la Creole
Boiled rice
Demi tasse
Coffee eclairs
DINNER
Potage Alexandra
Fish patties, Bagration
Veal kidney roast
Turnips glaces
Gendarmes potatoes
Celery root, field and beet salad
Bavarois au chocolat
Macaroons
Coffee
=Consomme Orleans.= Boiled barley well-washed so it will not discolor
the soup, small chicken dumplings, peas, one peeled tomato cut in very
small squares, and some chopped chervil. Put in consomme just before
dishing up.
=Poached eggs, Diane.= Line a tartelette mould with paste and fill with
raw white beans to support the walls, and bake in oven. Then throw out
the beans and fill with tomatoes saute in butter, place a poached egg on
top, cover with Hollandaise sauce, and put in hot oven for a second.
=Tripe a la Creole.= Cut two pounds of boiled tripe in strips, put in
casserole one pint of Creole sauce and boil for thirty minutes. Serve
with boiled rice.
=Potage Alexandra.= Half veloute of chicken and half cream of potatoes.
=Veal kidney roast.= Secure a loin of veal with the kidneys left in,
roll, season well and roast in the same manner as shoulder of veal.
=Fish patties, Bagration.= Small pieces of sole, twelve oysters, and
twelve Little Neck clams boiled in white wine. Drain and add six heads
of French mushrooms sliced, one sliced truffle, and enough white wine
sauce to make the consistency of a stew. Have the patty shells very hot,
and fill.
=Turnips glaces.= Cut the turnips in pieces four times the size of an
almond, and put to boil in salt water. When nearly done drain, add a
small piece of butter and put in oven until yellow. Then add one
spoonful of meat extract and glace them.
=Gendarme potatoes.= Cut the potatoes in the same shape as for French
fried. Put in pan with piece of butter and roast in oven. When half done
add one sliced onion and finish roasting. Sprinkle with salt and chopped
parsley before serving.
=Celery root, field and beet salad.= Boil two peeled celery roots. When
cold slice and put in salad bowl with field salad on top, and decorate
with sliced boiled beets. Season with French dressing.
DECEMBER 21
BREAKFAST
Stewed rhubarb
Boiled eggs
Dipped toast
Rolls
Coffee
LUNCHEON
Sweet-and-sour bananas
Consomme Massenet
Blood pudding
Mashed turnips
Camembert cheese
Crackers
Coffee
DINNER
Potage Reine Margot
Celery
Boiled salmon, sauce Riche
Olivette potatoes
Breast of chicken, Alexandra
Hearts of lettuce
Philadelphia ice cream
Assorted cakes
Coffee
=Sweet-and-sour bananas.= Put six ounces of brown sugar and some pepper
berries tied in cheese cloth, in one quart of vinegar and bring to the
boiling point. Then add three sliced green peppers and boil for two
minutes, add six sliced pimentos and remove the pepper berries. Peel one
dozen bananas and put them in an earthern jar and pour the boiling
vinegar and peppers over them. Let stand for twelve hours and serve
cold.
=Consomme Massenet.= Garnish the consomme with boiled carrots cut in
half-moon shape, and boiled macaroni cut in pieces one-half inch long.
Sprinkle with chopped chervil.
=Blood pudding.= Made of pork blood, etc., and may be obtained from your
butcher. Broil or fry in butter.
=Potage Reine Margot.= To cream of chicken add some almonds mashed fine,
mixed with a little cream, and strained. This is called almond milk.
=Sauce Riche.= Mix a tablespoonful of anchovy paste with a pint of
Hollandaise sauce, add one truffle, three heads of French mushrooms, and
one dozen shrimps cut in small squares.
=Breast of chicken, Alexandra.= Take the breasts of a raw roasting
chicken, season with salt and pepper, put in saute pan with butter. Cook
until nice and yellow, add one-half cup of cream and finish cooking.
Place the breasts on two oval croustades filled with string beans saute.
Add the cream gravy to a cup of Mornay sauce, with a little paprika,
cover the breasts with this sauce and bake in oven till golden yellow.
Serve on napkin with parsley in branches.
=Vanilla Bavarois.= Boil one quart of milk with one-half of a split
vanilla bean. Stir in gradually, until it gets creamy, six ounces of
sugar mixed with the yolks of four eggs. Add five leaves of gelatine
that have been washed in cold water, stirring until melted. Strain, when
cold add one pint of rich, very stiff, whipped cream. Pour into moulds
of fancy shape and place in ice box for about two hours. Serve with
vanilla sauce or sweetened whipped cream flavored with vanilla.
DECEMBER 22
BREAKFAST
Baked apples with cream
Scrambled eggs with fine herbes
Crescents
Coffee
LUNCHEON
Croustade Cancalaise
Consomme Fleury
Ragout a la Deutsch
Roquefort cheese
Crackers
Coffee
DINNER
Potage Faubonne
Medaillon of sole, St. Victor
Roast squab
Asparagus Hollandaise
Duchesse potatoes
Romaine salad
Pineapple water ice
Assorted cakes
Coffee
=Scrambled eggs with fine herbs.= Add to the eggs some fine cut chives,
parsley and chervil.
=Croustade Cancalaise.= Drain off the juice from pickled oysters and
fill the croustades with them. Cover with sauce Tyrolienne and garnish
with chopped hard-boiled eggs.
=Consomme Fleury.= Sliced sorrel boiled in water for a second, boiled
rice, small asparagus tips and peas, in equal parts. Serve in consomme.
=Ragout a la Deutsch.= One-half pound of sliced raw tenderloin of beef,
and three lamb kidneys, season with salt and pepper and fry in frying
pan with very hot butter. When done remove the meat and place in a deep
dish. Put three chopped shallots and a green pepper cut in small dices,
in the butter in frying pan and simmer for a minute. Drain, add two cups
of brown gravy and one cup of saute potatoes. Mix with the meat, but do
not allow to boil. Serve from the deep dish or casserole.
=Potage Faubonne.= Make a puree of white beans and bind with the yolk of
one egg mixed with a little cream. Serve small squares of bread fried in
butter, separate.
=Medaillon of sole, St. Victor.= Cook the fish in white wine and allow
to become cold. Mix the stock with white wine sauce, bring to a boil and
reduce until it becomes very thick. Strain and mix with equal parts of
mayonnaise, whipping well so it will not turn. Let the sauce become cold
and pour over the fish, and place in the ice box. Boil three eggs for
seven minutes, cool, split in two crosswise, remove the yolk and fill
with fresh caviar. Turn the eggs upside down and cover with some of the
fish sauce, colored a delicate rose. Cut some peeled tomatoes in the
form of strawberries, and make a vegetable salad mixed with a little
thick mayonnaise. Make a pyramid of the salad in the middle of the dish,
place the fillet of sole around it, and garnish with the eggs and
tomatoes. Sprinkle with chopped parsley.
DECEMBER 23
BREAKFAST
Honey in comb
Waffles
Yarmouth bloater
Rolls
Coffee
LUNCHEON
German pancakes
Chocolate
Whipped cream
DINNER
Potage Mathilda
Lobster croquettes, cream sauce
Plain potted squab chicken
Stewed tomatoes
Lettuce braise
Chateau potatoes
Cold artichokes, mustard sauce
Charlotte aux pommes
Coffee
=German pancakes.= Two eggs, one-half cup of milk, one-half cup of
flour, a pinch of salt, a little nutmeg and one teaspoonful of sugar.
Mix well. Have a large frying pan ready with hot butter. Be sure and
have the butter run all over the inside of the pan so the pancake will
not stick to the sides when it rises. Pour in the batter and place in
oven. When nearly done, powder with sugar and put back in oven to brown.
Serve with lemon and powdered sugar.
=Potage Mathilda.= Cream of cucumbers with small squares of bread fried
in butter.
=Rice Creole.= Put in sauce pan three ounces of butter, one chopped
onion, a slice of raw ham cut in small squares, and one green pepper cut
in small dices. Simmer until the onions are soft, then add one cup of
washed rice, one peeled and chopped tomato, two red peppers (pimentos),
cut in small dices, two cups of stock or bouillon, and a little salt.
Cover and put in oven until the rice is soft. Before serving add two
spoonsful of grated Parmesan or Swiss cheese. This rice may be used for
stuffing green peppers, tomatoes, onions, etc.
=Chicken croquettes.= Three cups of chicken hash made from white and
dark meat, one cup of chopped fresh or canned mushrooms, and one-half
onion chopped very fine. Simmer in butter. Then add two cups of
Allemande or cream sauce, season with salt and Cayenne pepper. Put on
fire and reduce until thick. Bind with the yolks of two eggs. Allow to
become cold, and form in pyramid shape or in the shape of a large cork,
bread, and fry in swimming fat until well colored. Serve on napkin with
sauce separate, or around the croquettes. A chopped truffle may be added
before simmering, if desired.
=Sweetbread croquettes.= Three cups of sweetbreads parboiled and cut in
small dices, and if desired, one chopped truffle. Simmer with chopped
onions, and then follow recipe for chicken croquettes.
=Lobster croquettes.= Three cups of lobster cut in small dices, one cup
of canned or fresh mushrooms, and one truffle chopped fine. Simmer all
in butter, then add one-half glass of sherry wine and cook for two
minutes, then add two cups of cream sauce and reduce. Bind with the
yolks of three eggs. Follow directions for chicken croquettes for
cooking and serving.
DECEMBER 24
BREAKFAST
Preserved figs with cream
Shirred eggs
Dry toast
Cocoa
LUNCHEON
Petite marmite
Broiled lobster
Roast beef
Cleo potatoes
String bean salad
Lemon pie
Coffee
DINNER
Potage Duchesse
Fillet of sole, Marguery
Roast lamb, mint sauce
Succotash
Broiled fresh mushrooms on toast
Alligator pear salad
Peach Tetrazzini
Assorted cakes
Coffee
=Petite marmite.= Put in a vessel with cold water to cover, five pounds
of short ribs of beef and a soup hen. Season with a spoonful of salt,
and bring to a boil, and skim carefully so the broth will be clear. Then
add two large carrots, three turnips, a piece of cabbage, one stalk of
celery and four leeks, all tied in a cheese cloth; one bouquet garni,
and a large marrow bone. When beef and fowl are well done remove, take
off the skin and fat and cut the meat in pieces one inch square. Remove
the bouquet garni, and cut the cabbage, carrots, turnips, celery and
leeks in round pieces one-half inch in diameter. Put the beef, chicken
and vegetables in another pot and strain the broth over them. Boil
slowly for five minutes. Have your butcher saw some raw marrow bones in
wafers as thin as paper, and add them to the soup at the last moment.
Serve very hot in soup tureen, with a sprinkle of chopped chervil. Cut
some crust of bread or rolls in diamond shape, bake in oven till brown,
and serve separate. Special earthern petite marmite pots are carried at
the large stores, and are preferable to tureens for serving.
=Broiled lobster.= Cut a live lobster in two lengthwise, season with
salt and pepper, sprinkle with olive oil, and broil on hot iron. Serve
with maitre d'hotel sauce, garnished with lemons and parsley.
=Cleo potatoes.= Cut raw potatoes in pear shapes the size of an egg,
parboil in salt water, then put in a well-buttered pan pointed end up,
sprinkle with melted butter and roast in oven, basting all the time till
brown. When done, salt and serve on napkin, garnished with parsley.